阅读说明：本技术 味道调节剂组合物、饮料及其调味组合物 (Taste modifier composition, beverage and flavouring composition thereof ) 是由 格兰特·E·杜波依斯 拉斐尔·I·圣米格尔 于 2019-04-16 设计创作，主要内容包括：在一个方面中,本公开内容涉及甜味剂组合物、其制备方法以及包含其的产品。在多个方面中,公开的甜味剂组合物包含增甜剂和味道调节剂组分。味道调节剂组分改善了与许多增甜剂相关的关键性质,包括最大甜味反应；减轻了风味概况问题,诸如苦味和/或甘草样异味；改善了甜味开始速率和挥之不去的甜余味性质；改善了脱敏/适应概况问题；并且改善了体感/口感特性。本摘要意图作为特定领域中用于检索目的的搜索工具,并且不意图限制本公开内容。(In one aspect, the present disclosure relates to sweetener compositions, methods of making the same, and products comprising the same. In various aspects, the disclosed sweetener compositions comprise a sweetener and a taste modifier component. The taste modifier component improves key properties associated with many sweeteners, including maximum sweetness response; reduces flavor profile problems, such as bitterness and/or licorice-like off-flavors; improved sweetness onset rate and lingering sweet aftertaste properties; improved desensitization/adaptation profile issues; and improves the body feeling/taste characteristics. This abstract is intended as a search tool for search purposes in the particular art and is not intended to limit the present disclosure.)

1. A beverage composition comprising:

a disclosed taste modifier composition, said disclosed taste modifier composition comprising:

a first taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of a first cation and a first anion of (a); and

a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation and the second anion of (a);

a sweetening agent selected from the group consisting of at least one non-caloric sweetener, at least one high-caloric sweetener, and combinations thereof;

Wherein if said first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 0.1mM to about 25mM, or if the first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 0.1mM to about 10 mM;

wherein if the second cation is Na⁺Or K⁺Then the second taste modifier component is present in a concentration of from about 0.1mM to about 25mM, or if the second cation is Ca²⁺Or Mg²⁺Said second taste modifier component is present at a concentration of from about 0.1mM to about 10 mM;

wherein the at least one non-caloric sweetening agent is present in an amount from about 0.1mg/L to about 1000 mg/L; and is

Wherein the at least one high caloric sweetener is present in an amount from about 1 wt% to about 15 wt%.

2. The beverage composition of claim 1, wherein the first cation is K⁺(ii) a And wherein the second cation is Mg⁺²。

3. The beverage composition of claim 1, wherein the first cation is K⁺(ii) a And wherein the second cation is Ca⁺²。

4. The beverage composition of claim 1, wherein the first cation is Mg⁺²(ii) a And wherein the second cation is Ca ⁺²。

5. The beverage composition of claim 1, wherein if the first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 1mM to about 25mM, or if the first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 1mM to about 10 mM; and wherein if the second cation is Na⁺Or K⁺Then the second taste modulatorThe component is present at a concentration of from about 1mM to about 25mM, or if the second cation is Ca²⁺Or Mg²⁺Then the second taste modifier component is present at a concentration of from about 1mM to about 10 mM.

6. The beverage composition of claim 1, wherein if the first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 1mM to about 15mM, or if the first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 1mM to about 5 mM; and wherein if the second cation is Na⁺Or K⁺Then the second taste modifier component is present in a concentration of from about 1mM to about 15mM, or if the second cation is Ca²⁺Or Mg²⁺Then the second taste modifier component is present at a concentration of from about 1mM to about 5 mM.

7. The beverage composition of claim 1, wherein if the first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 5mM to about 15mM, or if the first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 1.5mM to about 4 mM; and wherein if the second cation is Na⁺Or K⁺Then the second taste modifier component is present at a concentration of from about 5mM to about 15mM, or if the second cation is Ca²⁺Or Mg²⁺Then the second taste modifier component is present at a concentration of from about 1.5mM to about 4 mM.

8. The beverage composition of claim 1, wherein the first anion is selected from the group consisting of citrate, chloride, phosphate, carbonate, sulfate, and combinations thereof.

9. The beverage composition of claim 8, wherein the first anion is selected from the group consisting of citrate, sulfate, chloride, and combinations thereof.

10. The beverage composition of claim 1, wherein the second anion is selected from the group consisting of citrate, chloride, phosphate, carbonate, sulfate, and combinations thereof.

11. The beverage composition of claim 10, wherein the second anion is selected from the group consisting of citrate, sulfate, chloride, and combinations thereof.

12. The beverage composition of claim 1, further comprising a third regulator component comprising a compound having a structure selected from the group consisting of Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation and a third anion of (a); and wherein if the third cation is Na⁺Or K⁺Then the third taste modifier component is present in a concentration of from about 0.1mM to about 25mM, or if the third cation is Ca²⁺Or Mg²⁺Said third taste modifier component is present in a concentration of from about 0.1mM to about 20 mM.

13. Flavour composition with improved properties according to claim 12, wherein the pH of the flavour composition with improved properties has a pH of from about pH 2.5 to about pH 7.

14. Flavour composition with improved properties according to claim 13, wherein the pH of the flavour composition with improved properties has a pH of from about pH 2.5 to about pH 5.

15. The beverage composition according to claim 12, wherein if the third cation is Na⁺Or K⁺Then the third taste modifier component is present in a concentration of from about 1mM to about 25mM, or if the third cation is Ca²⁺Or Mg^{2 +}Said third taste modifier component and From about 1mM to about 15 mM.

16. The beverage composition of claim 15, wherein if the third cation is Na⁺Or K⁺Then the third taste modifier component is present in a concentration of from about 1mM to about 15mM, or if the third cation is Ca²⁺Or Mg^{2 +}Said third taste modifier component is present in a concentration of from about 1mM to about 5 mM.

17. The beverage composition of claim 15, wherein if the third cation is Na⁺Or K⁺Then the third taste modifier component is present in a concentration of from about 5mM to about 15mM, or if the third cation is Ca²⁺Or Mg^{2 +}Said third taste modifier component is present in a concentration of from about 1.5mM to about 4 mM.

18. The beverage composition of claim 12, wherein the third anion is selected from the group consisting of citrate, chloride, phosphate, carbonate, sulfate, and combinations thereof.

19. The beverage composition of claim 12, wherein the third anion is selected from the group consisting of citrate, sulfate, chloride, and combinations thereof.

20. The beverage composition of claim 12, wherein the first cation is Na⁺(ii) a Wherein the second cation is Mg ⁺²(ii) a And wherein the third cation is Ca⁺²。

21. The beverage composition of claim 12, wherein the first cation is K⁺(ii) a Wherein the second cation is Mg⁺²(ii) a And wherein the third cation is Ca⁺²。

22. The beverage composition of claim 1, wherein the first taste modifier component is selected from the group consisting of potassium chloride, potassium citrate, and combinations thereof; wherein the second taste modifier component is selected from the group consisting of magnesium chloride, magnesium citrate, and combinations thereof; and wherein the third taste modifier component is selected from the group consisting of calcium chloride, calcium citrate, and combinations thereof.

23. The beverage composition of claim 22, wherein the concentration of the first taste modulator component is from about 0.1mM to about 25 mM; wherein the concentration of the second taste modifier component is from about 0.1mM to about 5 mM; and wherein the concentration of the third taste modifier component is from about 0.1mM to about 5 mM.

24. The beverage composition of claim 22, wherein the concentration of the first taste modulator component is from about 1mM to about 15 mM; wherein the concentration of the second taste modulator component is from about 1mM to about 5 mM; and wherein the concentration of the third taste modifier component is from about 1mM to about 5 mM.

25. The beverage composition of claim 22, wherein the concentration of the first taste modulator component is from about 5mM to about 15 mM; wherein the concentration of the second taste modifier component is from about 1.5mM to about 4 mM; and wherein the concentration of the third taste modifier component is from about 1.5mM to about 4 mM.

26. The beverage composition of claim 1, wherein the at least one flavoring ingredient is selected from the group consisting of natural HP sweeteners, synthetic HP sweeteners, carbohydrate/polyol sweeteners, and combinations thereof.

27. The beverage composition of claim 26, wherein the carbohydrate/polyol sweetener is selected from the group consisting of sucrose, glucose, maltose, fructose, lactose, xylitol, sorbitol, erythritol, glycerol, propylene glycol, psicose, and combinations thereof.

28. The beverage composition of claim 26, wherein the at least one flavoring ingredient includes a first sweetener comprising a carbohydrate/polyol sweetener; and wherein the at least one flavoring ingredient comprises a second sweetener selected from the group consisting of natural HP sweeteners, synthetic HP sweeteners, carbohydrate/polyol sweeteners, and combinations thereof.

29. The beverage composition of claim 26, wherein the natural HP sweetener is selected from the group consisting of stevia sweeteners, lo han guo sweeteners, protein sweeteners, and combinations thereof.

30. The beverage composition of claim 29, wherein the stevia sweetener is selected from the group consisting of rebaudioside a, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, rubusoside, stevioside, and combinations thereof.

31. The beverage composition of claim 30, wherein the stevia sweetener is selected from the group consisting of rebaudioside a, rebaudioside D, rebaudioside M, and combinations thereof.

32. The beverage composition according to claim 31, wherein the rebaudioside a is present in an amount from about 50mg/L to about 1000 mg/L; wherein the rebaudioside D is present in an amount from about 50mg/L to about 1000 mg/L; wherein the rebaudioside M is present in an amount from about 50mg/L to about 1000 mg/L; or a combination thereof.

33. The beverage composition according to claim 31, wherein the rebaudioside a is present in an amount from about 100mg/L to about 600 mg/L; wherein the rebaudioside D is present in an amount from about 100mg/L to about 600 mg/L; wherein the rebaudioside M is present in an amount from about 100mg/L to about 600 mg/L; or a combination thereof.

34. The beverage composition of claim 30, further comprising one or more glucosylated steviol glycosides.

35. The beverage composition of claim 26, wherein the synthetic HP sweetener is selected from the group consisting of neotame; saccharin is added; aspartame; sucralose; a mixture of aspartame and acesulfame k, or a food grade salt thereof; a mixture of aspartame and saccharin, or a food grade salt thereof; a mixture of aspartame and cyclamic acid, or a food grade salt thereof; a mixture of sucralose and saccharin, or a food grade salt thereof; a mixture of sucralose and acesulfame k, or a food grade salt thereof; and combinations thereof.

36. The beverage composition of claim 35, wherein the synthetic HP sweetener is neotame; and wherein the neotame is present in an amount from about 1mg/L to about 10 mg/L.

37. The beverage composition of claim 35, wherein the synthetic HP sweetener is saccharin; and wherein saccharin is present in an amount from about 0.1mg/L to about 5 mg/L.

38. The beverage composition according to claim 1, wherein the pH of the beverage composition is from about pH 2.5 to about pH 7.

39. The beverage composition according to claim 38, wherein the pH of the beverage composition is from about pH 2.5 to about pH 5.

40. A flavouring composition having improved properties comprising:

a disclosed taste modifier composition, said disclosed taste modifier composition comprising:

a first taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of a first cation and a first anion of (a); and

a second regulator component, a process for preparing the sameThe second regulator component comprises a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation and the second anion of (a);

and, at least one flavouring ingredient;

wherein if said first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 0.1mM to about 25mM, or if the first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 0.1mM to about 10 mM;

wherein if the second cation is Na⁺Or K⁺Then the second taste modifier component is present in a concentration of from about 0.1mM to about 25mM, or if the second cation is Ca²⁺Or Mg²⁺Said second taste modifier component is present at a concentration of from about 0.1mM to about 10 mM; and is

Wherein the at least one flavouring ingredient is present in a concentration that does not contribute to sweetness; and is

Wherein sweetness is the sweetness intensity at or above the sweetness recognition threshold of 1.5 wt% sucrose equivalent.

41. Seasoning composition with improved properties according to claim 40, wherein the first cation is K⁺(ii) a And wherein the second cation is Mg⁺²。

42. Seasoning composition with improved properties according to claim 40, wherein the first cation is K⁺(ii) a And wherein the second cation is Ca⁺²。

43. Seasoning composition with improved properties according to claim 40, wherein the first cation is Mg⁺²(ii) a And wherein the second cation is Ca⁺²。

44. A compound of claim 40 having improved propertiesTaste composition, wherein if said first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 1mM to about 25mM, or if the first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 1mM to about 10 mM; and wherein if the second cation is Na⁺Or K⁺Then the second taste modifier component is present at a concentration of from about 1mM to about 25mM, or if the second cation is Ca²⁺Or Mg²⁺Then the second taste modifier component is present at a concentration of from about 1mM to about 10 mM.

45. Seasoning composition with improved properties according to claim 40, wherein if the first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 1mM to about 15mM, or if the first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 1mM to about 5 mM; and wherein if the second cation is Na⁺Or K⁺Then the second taste modifier component is present in a concentration of from about 1mM to about 15mM, or if the second cation is Ca²⁺Or Mg²⁺Then the second taste modifier component is present at a concentration of from about 1mM to about 5 mM.

46. Seasoning composition with improved properties according to claim 40, wherein if the first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 5mM to about 15mM, or if the first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 1.5mM to about 4 mM; and wherein if the second cation is Na⁺Or K⁺Then the second taste modifier component is present at a concentration of from about 5mM to about 15mM, or if the second cation is Ca ²⁺Or Mg²⁺Then the second tasteThe modulator component is present at a concentration of from about 1.5mM to about 4 mM.

47. Seasoning composition with improved properties according to claim 40, wherein the first anion is selected from citrate, chloride, phosphate, carbonate, sulphate and combinations thereof.

48. A flavouring composition with improved properties according to claim 47, wherein said first anion is selected from citrate, sulphate, chloride and combinations thereof.

49. Seasoning composition with improved properties according to claim 40, wherein the second anion is selected from citrate, chloride, phosphate, carbonate, sulphate and combinations thereof.

50. A flavouring composition with improved properties according to claim 49, wherein said second anion is selected from citrate, sulphate, chloride and combinations thereof.

51. A flavouring composition with improved properties according to claim 40, wherein it further comprises a third regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation and a third anion of (a); and wherein if the third cation is Na⁺Or K ⁺Then the third taste modifier component is present in a concentration of from about 0.1mM to about 25mM, or if the third cation is Ca²⁺Or Mg²⁺Said third taste modifier component is present in a concentration of from about 0.1mM to about 20 mM.

52. A flavouring composition with improved properties according to claim 51, wherein the pH of said flavouring composition with improved properties has a pH of from about pH 2.5 to about pH 7.

53. Seasoning composition with improved properties according to claim 52, wherein the pH of the seasoning composition with improved properties has a pH of from about pH 2.5 to about pH 5.

54. A flavouring composition with improved properties according to claim 51, wherein if said third cation is Na⁺Or K⁺Then the third taste modifier component is present in a concentration of from about 1mM to about 25mM, or if the third cation is Ca²⁺Or Mg²⁺Then the third taste modifier component is present at a concentration of from about 1mM to about 15 mM.

55. Seasoning composition with improved properties according to claim 54, wherein if the third cation is Na⁺Or K⁺Then the third taste modifier component is present in a concentration of from about 1mM to about 15mM, or if the third cation is Ca ²⁺Or Mg²⁺Said third taste modifier component is present in a concentration of from about 1mM to about 5 mM.

56. Seasoning composition with improved properties according to claim 54, wherein if the third cation is Na⁺Or K⁺Then the third taste modifier component is present in a concentration of from about 5mM to about 15mM, or if the third cation is Ca²⁺Or Mg²⁺Said third taste modifier component is present in a concentration of from about 1.5mM to about 4 mM.

57. A flavouring composition having improved properties according to claim 51, wherein said third anion is selected from the group consisting of citrate, chloride, phosphate, carbonate, sulphate and combinations thereof.

58. A flavouring composition having improved properties according to claim 51, wherein said third anion is selected from citrate, sulphate, chloride and combinations thereof.

59. A flavouring composition with improved properties according to claim 51, wherein said first cation is Na⁺(ii) a Wherein the second cation is Mg⁺²(ii) a And wherein the third cation is Ca⁺²。

60. Seasoning composition with improved properties according to claim 51, wherein the first cation is K ⁺(ii) a Wherein the second cation is Mg⁺²(ii) a And wherein the third cation is Ca⁺²。

61. A flavouring composition with improved properties according to claim 40, wherein said first taste modifier component is selected from the group consisting of potassium chloride, potassium citrate and combinations thereof; wherein the second taste modifier component is selected from the group consisting of magnesium chloride, magnesium citrate, and combinations thereof; and wherein the third taste modifier component is selected from the group consisting of calcium chloride, calcium citrate, and combinations thereof.

62. A flavouring composition with improved properties according to claim 61, wherein the concentration of said first flavour modulator component is from about 0.1mM to about 25 mM; wherein the concentration of the second taste modifier component is from about 0.1mM to about 5 mM; and wherein the concentration of the third taste modifier component is from about 0.1mM to about 5 mM.

63. A flavouring composition with improved properties according to claim 61, wherein the concentration of said first flavour modulator component is from about 1mM to about 15 mM; wherein the concentration of the second taste modulator component is from about 1mM to about 5 mM; and wherein the concentration of the third taste modifier component is from about 1mM to about 5 mM.

64. A flavouring composition with improved properties according to claim 61, wherein the concentration of said first flavour modulator component is from about 5mM to about 15 mM; wherein the concentration of the second taste modifier component is from about 1.5mM to about 4 mM; and wherein the concentration of the third taste modifier component is from about 1.5mM to about 4 mM.

65. A flavouring composition with improved properties according to claim 40, wherein said at least one flavouring ingredient is selected from cinnamaldehyde; ethanol; glycerol; ammoniated glycyrrhizin; a licorice extract; licorice extract powder; licorice root; propylene glycol; sodium saccharin; d-sorbitol; l-arabinose; glycine; d-xylose; l-rhamnose; thaumatin; d-ribose; 2, 4-dihydroxy-benzoic acid; neohesperidin dihydrochalcone; thaumatin B-recombinants; l-alanine and DL-alanine; 2-hydroxy-benzoic acid; beta-cyclodextrin; betaine; trimethylamine oxide; 3- (4-hydroxy-phenyl) -1- (2,4, 6-trihydroxyphenyl) -propan-1-one; naringin dihydrochalcone; choline chloride; trehalose dihydrate; rebaudioside a; 4-amino-5, 6-dimethylthieno- [2,3-D ] -pyrimidin-2 (1H) -one; trilobatin; n- (2-methylcyclohexyl) -2,3,4,5, 6-pentafluoro-benzamide; 3- [ (4-amino-2, 2-dioxo-1H-2, 1, 3-benzothiadiazin-5-yl) -oxy ] -2, 2-dimethyl-N-propylpropionamide; 3 ', 2-dihydroxy-4' -methoxy-flavan; a concentrate of Momordica grosvenori; n- [3- (3-hydroxy-4-methoxyphenyl) -propyl) -L- α -aspartyl) -L-phenylalanine-1-methyl ester monohydrate; rebaudioside C; 1- (2-hydroxy-phenyl) -3- (pyridin-4-yl) -propan-1-one; 1, 3-propanediol; a glycosylated steviol glycoside; and combinations thereof.

66. A flavouring composition with improved properties according to claim 65, wherein said glycosylated steviol glycoside comprises one or more glycosylated steviol glycosides.

67. A flavouring composition of improved properties according to claim 65, wherein said glycosylated steviol glycoside comprises substantially only glycosylated steviol glycoside.

68. A flavouring composition with improved properties according to claim 65, wherein said at least one flavouring ingredient is selected from 2, 4-dihydroxy-benzoic acid; 2-hydroxy-benzoic acid; 4-amino-5, 6-dimethylthieno- [2,3-D ] -pyrimidin-2 (1H) -one; n- (2-methylcyclohexyl) -2,3,4,5, 6-pentafluoro-benzamide; 3- [ (4-amino-2, 2-dioxo-1H-2, 1, 3-benzothiadiazin-5-yl) -oxy ] -2, 2-dimethyl-N-propylpropionamide; 3 ', 2-dihydroxy-4' -methoxy-flavan; rebaudioside a; rebaudioside C; a glycosylated steviol glycoside; a concentrate of Momordica grosvenori; and combinations thereof.

69. Seasoning composition with improved properties according to claim 65, wherein the at least one seasoning ingredient is selected from rebaudioside A; a glycosylated steviol glycoside; a concentrate of Momordica grosvenori; and combinations thereof.

70. Seasoning composition with improved properties according to claim 65, wherein the at least one seasoning ingredient is rebaudioside A; and wherein the rebaudioside a is present in an amount from about 0.1ppm to about 30 ppm.

71. Seasoning composition with improved properties according to claim 70, wherein the at least one seasoning ingredient is rebaudioside A; and wherein the rebaudioside a is present in an amount from about 1ppm to about 20 ppm.

72. A flavouring composition with improved properties according to claim 65, wherein said at least one flavouring ingredient is a glycosylated steviol glycoside; and wherein the glycosylated steviol glycoside is present in an amount of from about 0.1ppm to about 175 ppm.

73. A flavouring composition with improved properties according to claim 72, wherein said glycosylated steviol glycoside is present in an amount of from about 10ppm to about 125 ppm.

74. A flavouring composition having improved properties according to claim 65, wherein said at least one flavouring ingredient is Lo Han Guo concentrate; and wherein the Lo Han Guo concentrate is present in an amount from about 0.1ppm to about 60 ppm.

75. A seasoning composition having improved properties according to claim 74, wherein the Lo Han Guo concentrate is present in an amount from about 1ppm to about 40 ppm.

76. A flavouring composition with improved properties according to claim 65, wherein said at least one flavouring ingredient comprises a first flavouring ingredient selected from the group consisting of 2, 4-dihydroxy-benzoic acid; 2-hydroxy-benzoic acid; 4-amino-5, 6-dimethylthieno- [2,3-D ] -pyrimidin-2 (1H) -one; n- (2-methylcyclohexyl) -2,3,4,5, 6-pentafluoro-benzamide; 3- [ (4-amino-2, 2-dioxo-1H-2, 1, 3-benzothiadiazin-5-yl) -oxy ] -2, 2-dimethyl-N-propylpropionamide; 3 ', 2-dihydroxy-4' -methoxy-flavan; rebaudioside a; rebaudioside C; a glycosylated steviol glycoside; a concentrate of Momordica grosvenori; and combinations thereof; and wherein the at least one flavouring ingredient comprises a second flavouring ingredient selected from 2, 4-dihydroxy-benzoic acid; 2-hydroxy-benzoic acid; 4-amino-5, 6-dimethylthieno- [2,3-D ] -pyrimidin-2 (1H) -one; n- (2-methylcyclohexyl) -2,3,4,5, 6-pentafluoro-benzamide; 3- [ (4-amino-2, 2-dioxo-1H-2, 1, 3-benzothiadiazin-5-yl) -oxy ] -2, 2-dimethyl-N-propylpropionamide; 3 ', 2-dihydroxy-4' -methoxy-flavan; rebaudioside a; rebaudioside C; a glycosylated steviol glycoside; a concentrate of Momordica grosvenori; and combinations thereof; and wherein the first flavouring ingredient and the second flavouring ingredient are not the same.

77. A flavouring composition with improved properties according to claim 76, wherein said glycosylated steviol glycoside comprises one or more glycosylated steviol glycosides.

78. A flavouring composition with improved properties according to claim 76, wherein the glycosylated steviol glycoside comprises substantially only glycosylated steviol glycoside.

79. A seasoning composition having improved properties according to claim 76, wherein the first seasoning ingredient is selected from steviolbioside A, glycosylated steviol glycosides, Lo Han Guo concentrate and combinations thereof; wherein the second flavor ingredient is selected from the group consisting of steviolbioside a, glycosylated steviol glycosides, lo han guo concentrate, and combinations thereof; and wherein the first flavouring ingredient and the second flavouring ingredient are not the same.

80. A flavouring composition with improved properties according to claim 79, wherein said rebaudioside A, when present, is present in an amount from about 0.1ppm to about 30 ppm; wherein the glycosylated steviol glycoside, when present, is present in an amount of from about 0.1ppm to about 175 ppm; and wherein the Lo Han Guo concentrate, when present, is present in an amount from about 0.1ppm to about 60 ppm.

81. The flavor composition with improved properties of claim 80, wherein said rebaudioside A, when present, is present in an amount from about 1ppm to about 20 ppm; wherein the glycosylated steviol glycoside, when present, is present in an amount of from about 10ppm to about 125 ppm; and wherein the Lo Han Guo concentrate, when present, is present in an amount from about 1ppm to about 40 ppm.

82. Seasoning composition with improved properties according to claim 40, wherein the pH of the seasoning composition with improved properties has a pH of from about pH 2.5 to about pH 7.

83. A flavouring composition with improved properties according to claim 82, wherein the pH of said flavouring composition with improved properties has a pH of from about pH 2.5 to about pH 5.

Background

Natural sugars, such as sucrose, fructose and glucose, are used in the food and beverage industry to provide a pleasant taste to food and beverages. In addition, natural sugars are commonly used in pharmaceuticals, nutraceuticals and oral hygiene products/cosmetics to similarly impart a pleasant taste. In particular, sucrose imparts a taste that is highly preferred by many consumers. Although sucrose provides excellent sweetness characteristics, it is high caloric (caloric). High potency ("HP") sweeteners have been introduced to address consumer demand for pleasant tasting products while meeting the increasing demand for healthier, low calorie products. In addition, the need for healthier, lower calorie products is being driven by public policy and regulatory requirements.

However, HP sweeteners differ significantly from natural high calorie sugars in certain ways that are frustrating to consumers and limit market penetration of products containing many HP sweeteners. In terms of taste, HP sweeteners exhibit a temporal profile (temporal profile), maximal response, flavor profile, mouthfeel and/or adaptation behavior different from that of sugar. Typically, HP sweeteners exhibit a delayed onset of sweetness, an lingering sweet aftertaste, a bitter taste, a metallic taste, an astringent taste, a cooling taste, and/or a licorice-like taste. The HP sweetener may be a synthetic chemical, a natural substance, a physically or chemically modified natural substance, and/or a reaction product obtained from a synthetic substance and/or a natural substance. The demand for natural HP sweeteners with good taste properties is still high.

One class of HP sweeteners is steviol glycosides. However, steviol glycosides have heretofore been limited in use due to certain undesirable taste properties, including licorice taste, bitterness, astringency, sweet aftertaste, bitter aftertaste, and licorice aftertaste. These undesirable taste properties tend to become more pronounced as the concentration increases. For example, these undesirable taste attributes are particularly prominent in carbonated beverages in which complete replacement of sugar may involve steviol glycoside concentrations in excess of 500 mg/L.

Importantly, while there are certain taste modulators that have addressed some or many of the undesirable taste properties of HP sweeteners, the use of taste modulators has significantly increased the cost of using HP sweeteners. For example, while a blend consisting of steviol glycoside, steviolbioside a and meso-erythritol can improve the undesirable taste properties of steviolbioside a, it also results in a cost increase of about 2 to 4 times that of a good tasting blend compared to steviolbioside a alone. This increase in cost is even more significant when compared to the cost associated with sweeteners such as aspartame sweetened products or aspartame/acesulfame sweetened products.

Despite advances in compositions and methods for sweetening foods, beverages and other products, there is a lack of HP sweeteners that have both the taste properties of sucrose, fructose and glucose, and suitable low cost for widespread use. The present disclosure satisfies these needs and others.

SUMMARY

In accordance with the purposes of the present disclosure, as embodied and broadly described herein, the present disclosure relates in one aspect to sweetener compositions, methods of making the same, and products comprising the same. In various aspects, the disclosed sweetener compositions comprise a sweetener and a taste modifier component. The taste modifier component improves key properties associated with many sweeteners, including maximum sweetness response; reduces flavor profile problems, such as bitterness and/or licorice-like off-flavors; improved sweetness onset rate and lingering sweet aftertaste properties; improved desensitization/adaptation profile issues; and improves the body feeling/taste characteristics.

Disclosed is a taste modulator composition comprising: a first taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of a first cation and a first anion of (a); and a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation and the second anion of (a); such that if the first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 0.1mM to about 25mM, or if the first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 0.1mM to about 10 mM; and such that if the second cation is Na⁺Or K⁺Then the second taste modifier component is present in a concentration of from about 0.1mM to about 25mM, or if the second cation is Ca²⁺Or Mg²⁺Then the second taste modifier component is present at a concentration of from about 0.1mM to about 10 mM.

Also disclosed are sweetener compositions comprising: a taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); and a sweetener. The taste modifier component of the disclosed sweetener compositions optionally can further comprise a second cation, a third cation, and a fourth cation.

Also disclosed are methods for preparing the disclosed sweetener compositions, the methods comprising: mixing a taste modifier component comprising a sweetener having a chemical formula selected from Na and⁺、K⁺、Ca²⁺and Mg²⁺A first salt of the first cation of (a); wherein the mixing is performed until the mixture of taste modifier and sweetener is substantially homogeneous. In various aspects, the disclosed methods of making the disclosed sweetener compositions may further comprise mixing a solvent with the taste modulator and the sweetener; and taste-modifying agentsThe sweetener and solvent are mixed until the solution or suspension is substantially homogeneous. In further aspects, the disclosed methods of making the disclosed sweetener compositions can further comprise spray drying or lyophilizing the solution or suspension. In some aspects, the disclosed methods of making the disclosed sweetener compositions may further comprise tableting a solid mixture of the taste modulator and the sweetener.

Products comprising the disclosed sweetening compositions are also disclosed. In various aspects, the product can be a beverage, a food product, a nutraceutical, or a concentrated sweetener composition.

Also disclosed are beverage compositions comprising: disclosed are taste modulator compositions comprising a first taste modulator component comprising a compound having a structure selected from Na ⁺、K⁺、Ca²⁺And Mg²⁺A first salt of a first cation and a first anion of (a); and a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation and the second anion of (a); a sweetening agent selected from the group consisting of at least one non-caloric sweetener, at least one high-caloric sweetener, and combinations thereof; wherein if said first cation is Na⁺Or K⁺Each of said first taste modulator components is present in a concentration of from about 0.1mM to about 25mM, or if said first cation is Ca²⁺Or Mg²⁺Each of said first taste modulator components is present at a concentration of from about 0.1mM to about 10 mM; wherein if the second cation is Na⁺Or K⁺Each of said second taste modifier components is present in a concentration of from about 0.1mM to about 25mM, or if said second cation is Ca²⁺Or Mg²⁺Each of said second taste modifier components is present at a concentration of from about 0.1mM to about 10 mM; wherein the at least one non-caloric sweetening agent is present in an amount from about 0.1mg/L to about 1000 mg/L; and wherein the at least one high caloric sweetener is present in an amount from about 1 wt% to about 15 wt%.

Other systems, methods, features and advantages of the disclosure will be or will become apparent to one with skill in the art upon examination of the following figures and detailed description. It is intended that all such additional systems, methods, features and advantages be included within this description, be within the scope of the present disclosure, and be protected by the accompanying claims. Furthermore, all optional and preferred features and modifications of the described aspects may be applicable to all aspects of the disclosure taught herein. Furthermore, the individual features of the dependent claims, as well as all optional and preferred features and modifications of the described aspects, are combinable and interchangeable with each other.

Brief Description of Drawings

Many aspects of this disclosure can be better understood with reference to the following drawings. The components in the figures are not necessarily to scale, emphasis instead being placed upon clearly illustrating the principles of the present disclosure. Moreover, in the figures, like reference numerals designate corresponding parts throughout the several views.

Figure 1 shows the chemical structures of representative stevia-derived compounds as indicated (rebaudioside a, rebaudioside B, rebaudioside C, rebaudioside D, and rebaudioside E).

Figure 2 shows the chemical structure of representative stevia derived compounds as indicated (rebaudioside F, rebaudioside M, rebaudioside N, steviol and steviol monoside).

Figure 3 shows the chemical structure of representative stevia-derived compounds (Stevioside), dulcoside a (dulcoside a), steviol bioside (Steviolbioside) and Rubusoside) as indicated.

Additional advantages of the disclosure will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the disclosure. The advantages of the disclosure will be realized and attained by means of the elements and combinations particularly pointed out in the appended claims. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the disclosure, as claimed.

Detailed Description

Many modifications and other aspects of the disclosure will come to mind to one skilled in the art to which the disclosed compositions and methods pertain having the benefit of the teachings presented in the foregoing descriptions and the associated drawings. Therefore, it is to be understood that the disclosure is not to be limited to the specific aspects disclosed and that modifications and other aspects are intended to be included within the scope of the appended claims. The skilled person will recognise many variations and alterations to the aspects described herein. Such modifications and variations are intended to be included herein within the teachings of this disclosure and encompassed by the claims herein.

Although specific terms are employed herein, they are used in a generic and descriptive sense only and not for purposes of limitation.

As will be apparent to those of skill in the art upon reading this disclosure, each individual aspect described and illustrated herein has discrete components and features which may be readily separated from or combined with the features of any of the other several aspects without departing from the scope or spirit of the present disclosure.

Any recited method may be performed in the order of events recited or in any other order that is logically possible. That is, unless expressly stated otherwise, it is in no way intended that any method or aspect set forth herein be construed as requiring that its steps be performed in a specific order. Thus, where a method claim does not specifically state in the claims or specification that the steps are to be limited to a particular order, it is in no way intended that an order be inferred. This applies to any non-obvious basis for explanation including logical issues relating to step arrangement or operation flow, simple meanings derived from grammatical organization or punctuation, or the numbering or type of aspects described in the specification.

All publications mentioned herein are incorporated herein by reference to disclose and describe the methods and/or materials in connection with which the publications are cited. The publications discussed herein are provided solely for their disclosure prior to the filing date of the present application. Nothing herein is to be construed as an admission that the present disclosure is not entitled to antedate such publication by virtue of prior disclosure. Further, the dates of publication provided herein may be different from the actual publication dates which may need to be independently confirmed.

Although aspects of the present disclosure may be described and claimed in particular legal categories, such as the system legal category, this is for convenience only and those skilled in the art will appreciate that each aspect of the present disclosure may be described and claimed in any legal category.

It is also to be understood that the terminology used herein is for the purpose of describing particular aspects only and is not intended to be limiting. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the disclosed compositions and methods belong. It will be further understood that terms, such as those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the specification and relevant art and should not be interpreted in an idealized or overly formal sense unless expressly so defined herein.

Before describing aspects of the present disclosure, the following definitions are provided and should be used unless otherwise indicated. Additional terms may be defined elsewhere in the disclosure.

Definition of

As used herein, "comprising" should be interpreted as specifying the presence of the stated features, integers, steps or components as referred to, but does not preclude the presence or addition of one or more features, integers, steps or components, or groups thereof. Furthermore, the term "comprising" is intended to include the examples and aspects encompassed by the term "consisting essentially of. Similarly, the term "consisting essentially of is intended to include the examples covered by the term" consisting of.

As used in this specification and the appended claims, the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise. Thus, for example, reference to "HP sweetener," "cationic," or "taste modifier" includes, but is not limited to, two or more such HP sweeteners, cationic or taste modifiers, including combinations of sweeteners, cationic and taste modifiers, and the like.

It should be noted that ratios, concentrations, amounts, and other numerical data may be expressed herein in a range format. It will be further understood that the endpoints of each of the ranges are significant both in relation to the other endpoint, and independently of the other endpoint. It will also be understood that a number of values are disclosed herein, and that each value is disclosed herein as "about" that particular value in addition to the value itself. For example, if the value "10" is disclosed, then "about 10" is also disclosed. Ranges may be expressed herein as from "about" one particular value, and/or to "about" another particular value. Similarly, when values are expressed as approximations, by use of the antecedent "about," it will be understood that the particular value forms another aspect. For example, if the value "about 10" is disclosed, then "10" is also disclosed.

When ranges are expressed, additional aspects include from the one particular value and/or to the other particular value. For example, where a stated range includes one or both of the limits, ranges excluding either or both of those included limits are also included in the disclosure, e.g., the phrase "x to y" includes ranges from 'x' to 'y' as well as ranges greater than 'x' and less than 'y'. Ranges can also be expressed as upper limits, e.g., 'about x, y, z, or less', and should be interpreted to include specific ranges of 'about x', 'about y', and 'about z', as well as ranges of 'less than x', 'less than y', and 'less than z'. Likewise, the phrase 'about x, y, z or greater' should be construed to include specific ranges of 'about x', 'about y', and 'about z' as well as ranges of 'greater than x', 'greater than y', and 'greater than z'. In addition, the expression "about 'x' to 'y'", when 'x' and 'y' are numerical values, includes "about 'x' to about 'y'".

It is to be understood that such a range format is used for convenience and brevity, and thus, should be interpreted in a flexible manner to include not only the numerical values explicitly recited as the limits of the range, but also to include all the individual numerical values or sub-ranges encompassed within that range as if each numerical value and sub-range is explicitly recited. For purposes of this specification, a numerical range of "about 0.1% to 5%" should be interpreted to include not only the explicitly recited values of about 0.1% to about 5%, but also the individual values (e.g., about 1%, about 2%, about 3%, and about 4%) and the sub-ranges (e.g., about 0.5% to about 1.1%, about 5% to about 2.4%, about 0.5% to about 3.2%, and about 0.5% to about 4.4%, as well as other possible sub-ranges) within the indicated range.

As used herein, the terms "about (about)", "about (approximate)", "at (at) or about" and "substantially" mean that the amount or value in question may be an exact value or a value that provides an equivalent result or effect as set forth in the claims or as taught herein. That is, it is to be understood that the amounts, dimensions, formulations, parameters, and other amounts and characteristics are not and need not be exact, but may be approximate and/or larger or smaller, as desired, reflecting tolerances, conversion factors, rounding off, measurement error and the like, and other factors known to those of skill in the art such that an equivalent result or effect is obtained. In some cases, values that provide equivalent results or effects cannot be reasonably determined. In such cases, it will generally be understood that, as used herein, "about" and "at or about" mean a variation of the indicated nominal value of ± 10%, unless otherwise indicated or inferred. Typically, an amount, size, formulation, parameter, or other amount or characteristic is "about", or "at or about", whether or not explicitly stated as such. It is understood that where "about" (about) "," about "(about)" or "at or about" is used before a quantitative value, a parameter also includes the specific quantitative value itself unless specifically stated otherwise.

As used herein, "Stevia sweetener (Stevia sweepender)," Stevia-derived sweetener (Stevia-derived sweepender) "and" Stevia rebaudiana-derived sweetener (Stevia rebaudiana-derived sweepender) "may be used interchangeably. It is to be understood that Stevia sweeteners may refer to extracts, concentrates, juices, or other preparations obtained from the leaves and/or other plant structures (e.g., fruits, seeds, stems, or fleshy plant parts) of the Stevia (genus Stevia) plant, in some cases from the Stevia (Stevia rebaudiana) plant; or refers to a mixture of one or more purified or partially purified components or compounds from the stevia genus, in some cases from the stevia plant, such as steviol glycosides, steviosides, steviolbioside a, steviolbioside B, steviolbioside C, steviolbioside F, dulcoside a, steviolbioside, rubusoside and other steviol glycosides found in the stevia genus (in some cases from the stevia plant), and mixtures thereof; glucosylated steviol glycosides; and combinations, mixtures and kits comprising any of the foregoing.

As used herein, the term "steviol glycoside" refers to glycosides of steviol, including, but not limited to, naturally occurring steviol glycosides, such as steviolbioside a, steviolbioside B, steviolbioside C, steviolbioside D, steviolbioside E, steviolbioside F, steviolbioside G, steviolbioside H, steviolbioside I, steviolbioside J, steviolbioside K, steviolbioside L, steviolbioside M (also known as steviolbioside X), steviolbioside N, steviolbioside O, stevioside, steviolbioside, dulcoside a, rubusoside, and the like; or synthetic steviol glycosides, e.g., enzymatically glycosylated steviol glycosides and combinations thereof.

As used herein, "monk fruit sweetener", "monk fruit-derived sweetener", "luo han fruit-derived sweetener" and "luoitia grosvenori-derived sweetener" may be used interchangeably. It is to be understood that lo han guo sweeteners may refer to extracts, concentrates, juices or other preparations obtained from the leaves and/or other plant structures (e.g., fruits, seeds, stems or fleshy plant parts) of lo han guo (genus Siraitia) plants, in some cases lo han guo (Siraitia grosvenorii) plants; or a mixture of one or more purified or partially purified components or compounds from the genus momordica, in some cases from the genus momordica, such as mogroside I, mogroside II, mogroside III, mogroside IV (mogroside), mogroside V, mogroside VI, mogroside V, mogroside IV, and siamenoside I (siamenoside I), and other mogrosides and triterpene glycosides found in (in some cases from) momordica, and mixtures thereof; glucosylated mogroside; and combinations, mixtures and kits comprising any of the foregoing.

As used herein, the terms "high-potency sweetener", and "HP sweetener", which may be used interchangeably, refer to such sweeteners: the source may be synthetic or natural, wherein the sweetness potency is greater than sucrose, e.g., the sweetness potency may be about 2-fold to 15,000-fold greater than sucrose. HP sweeteners are essentially non-caloric and are widely used in the manufacture of diet and low-calorie foods. In general, HP sweeteners do not affect blood glucose levels and provide little or no nutritional value. Non-limiting examples of synthetic HP sweeteners include sucralose, acesulfame potassium, aspartame, alitame, saccharin, neohesperidin dihydrochalcone synthetic derivatives, cyclamate, neotame, dulcin, sulsan, N- [ N- [3- (3-hydroxy-4-methoxyphenyl) propyl ] -L-alpha-aspartyl ] -L-phenylalanine-1-methyl ester, N- [ N- [3- (3-hydroxy-4-methoxyphenyl) -3-methylbutyl ] -L-alpha-aspartyl ] -L-phenylalanine-1-methyl ester, N- [ N- [3- (3-methoxy-4-hydroxyphenyl) propyl ] -L-alpha-aspartyl ] - L-phenylalanine-1-methyl ester, salts thereof, and the like. Additional examples of synthetic HP sweeteners are described below. Non-limiting examples of natural HP sweeteners include stevioside, steviolbioside A, steviolbioside B, steviolbioside C, steviolbioside E, steviolbioside F, steviolbioside, dulcoside A, rubusoside, mogroside, brazzein, neohesperidin dihydrochalcone (NHDC), glycyrrhizic acid and its salts, thaumatin (thaumatin), perillartine (perillartine), pernandulcin, sapindoloside (mukurozioside), cloudbursin (baiyunoside), phlomisoside-I (phlomisoside-I), dimethyl-hexahydrofluorene-dicarboxylic acid, abrusoside (abruside), periandrin, carosifloside, cyclocarissoside (cyclocarissoside), pterocaryoside, polypodoside A, brazil (brazzein), southern sylvanine (quercetin), quercetin (dihydroflavochrome), sarcin (3-flavochrome), sarcin (dihydroflavone-I), phloridin (dihydroflavone-I), periplocoside A, brazilin, quercetin (flavochrome), quercetin (dihydroflavone acetate), quercetin (flavochrome (E), quercetin (dihydroflavone acetate), quercetin (E), quercetin (manoside, manoside, Neoastilbin (neoastibin), trans-cinnamaldehyde, monatin and salts thereof, selliguein A, hematoxylin (hemaxylin), monellin (monellin), Osladin (osladin), pterocaryoside A, pterocaryoside B, mabinlin (mabinlin), betadine (pentadin), miraculin (miraculin), curculin (curculin), neovulin, chlorogenic acid (chlorogenic acid), cynarin (cynarin), siamenoside and others. Additional examples of natural HP sweeteners are described below. It should be noted that the HP sweetener may be derived from modification of the natural high intensity sweetener, for example by fermentation, enzymatic treatment or derivatization.

As used herein, "flavor" refers to the perception of taste and/or odor of a subject, including sweetness, sourness, saltiness, bitterness, umami, and others. The subject may be a human or an animal.

By "flavoring agent" herein is meant a compound or biologically acceptable salt thereof that induces a flavor or taste in an animal or human.

As used herein, "flavor modifier" refers to a compound or biologically acceptable salt thereof that modulates (including enhances or enhances) and induces the taste and/or odor of a natural or synthetic flavoring agent in an animal or human.

By "flavour enhancer" herein is meant a compound or biologically acceptable salt thereof that enhances and/or multiplies the taste or smell of a natural or synthetic flavouring agent or of a comestible composition comprising a flavour enhancer.

As used herein, "perfume with improved properties" or "FMP" may be used interchangeably and refer to perfumes that are recognized as safe (GRAS) ingredients that enhance, suppress or otherwise affect other perfumes, but are not themselves sweeteners or flavors. The perfume and extract manufacturing association (FEMA) has developed an agreement published in the 11 month edition of Food Technology in 2013.

As used herein, the term "FEMAGRAS" means that the ingredient has been designated by an independent perfumery Panel as being generally recognized as safe for use in perfumery, see, for example, Expert Panel, Toxicology, Decision Tree, conditioning Ratio, and Chart 486-FEMA grams Lists Numbers Included, FDA GRAS, Bulk Flavor Labeling status.

As used herein, the term "effective amount" refers to an amount sufficient to achieve the desired improvement in the physical properties of a composition or material. For example, a "effective amount" of a disclosed sweetener composition or sweetener refers to an amount sufficient to achieve a desired improvement in a property modulated by a formulation component, such as achieving a desired level of sweetness, sweetness linger, sweetness desensitization, body/mouthfeel, tartness, saltiness, bitterness, or astringency. The specific level in wt% of the composition required as an effective amount will depend on a variety of factors including the amount and type of sweetener, the amount and type of taste modifier, the amount and type of salt and/or cation, and the end use of the product made using the composition.

As used herein, the term "optional" or "optionally" means that the subsequently described event or circumstance may or may not occur, and that the description includes instances where said event or circumstance occurs and instances where it does not.

Unless otherwise indicated, the temperatures referred to herein are based on atmospheric pressure (i.e., one atmosphere).

Taste modulator composition

In various aspects, the present disclosure relates to taste modulator compositions comprising one or more taste modulator components. The taste modifier component improves key properties associated with edible liquids and foods, including overall taste response; mitigating a variety of flavor profile issues; improve desensitization/adaptation profile issues; and improve body feel/mouthfeel characteristics. In a further aspect, the disclosed taste modulator compositions comprise a first taste modulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a). The taste modifier composition optionally may further comprise one or more additional taste modifier components, e.g., a second taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); a third taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); and a fourth taste modifier component comprising a compound having a structure selected from Na ⁺、K⁺、Ca²⁺And Mg²⁺A fourth salt of a fourth cation of (a). In some cases, the additional taste modifier components each comprise a compound selected from Na⁺、K⁺、Ca²⁺And Mg²⁺Of (2) a different cation.

In various aspects, disclosed taste modulator compositions comprise: has a structure independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); optionally, having a substituent independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); optionally, having a substituent independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); and optionally, having a structure independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A fourth salt of a fourth cation of (a); provided that the first cation, the second cation, the third cation, and the fourth cation are not the same.

In a further aspect, the disclosed modulator compositions comprise a first salt having a first cation and a first anion such that the first cation is selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a And the first anion is selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C) ₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof. In a particular aspect, the first anion comprises citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) And combinations thereof. Alternatively, in an aspect, the first anion comprises citrate (C)₆H₅O₇ ^-3) Or the first anion comprises chloride (Cl)^-)。

In a further aspect, a disclosed taste modulator composition comprises: a first salt having a first cation and a first anion; optionally, a second salt having a second cation and a second anion; optionally, a third salt having a third cation and a third anion; and optionally, a fourth salt having a fourth cation and a fourth anion; the first cation is independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a The second cation is independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a The third cation is independently selected from Na ⁺、K⁺、Ca²⁺And Mg²⁺(ii) a And the fourth cation is independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a The first anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; the second anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C) ₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; the third anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; and the fourth anion is independently selected from gluconate (C) ₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Glutaric acidHydrogen radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof. In some cases, the first cation, the second cation, the third cation, and the fourth cation are not the same. In other cases, some or all of the first cation, the second cation, the third cation, and the fourth cation may be the same, provided that the first anion, the second anion, the third anion, and the fourth anion are not the same.

In a further aspect, a disclosed taste modulator composition comprises: a first salt having a first cation and a first anion; a second salt having a second cation and a second anion; optionally, a third salt having a third cation and a third anion; and optionally, a fourth salt having a fourth cation and a fourth anion; the first cation is independently selected from Na ⁺、K⁺、Ca²⁺And Mg²⁺(ii) a The second cation is independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a The third cation is independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a And the fourth cation is independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a First of allThe anions are independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; the second anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C) ₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; the third anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO) ₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; and the fourth anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof. In some cases, the first cation, the second cation, the third cation, and the fourth cation are not the same. In other cases, some or all of the first cation, the second cation, the third cation, and the fourth cation may be the same, provided that the first anion, the second anion, the third anion, and the fourth anion are not the same.

In a further aspect, a disclosed taste modulator composition comprises: having a first cation and a first anionA first salt of (a); a second salt having a second cation and a second anion; a third salt having a third cation and a third anion; and optionally, a fourth salt having a fourth cation and a fourth anion; the first cation is independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a The second cation is independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a The third cation is independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a And the fourth cation is independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a The first anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO) ₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; the second anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; the third anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C) ₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; and the fourth anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glycerin, glycerinAcid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof. In some cases, the first cation, the second cation, the third cation, and the fourth cation are not the same. In other cases, some or all of the first cation, the second cation, the third cation, and the fourth cation may be the same, provided that the first anion, the second anion, the third anion, and the fourth anion are not the same.

In a further aspect, a disclosed taste modulator composition comprises: a first salt having a first cation and a first anion; a second salt having a second cation and a second anion; a third salt having a third cation and a third anion; the first cation is independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a The second cation is independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a The third cation is independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a The first anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) And 2, 2Acid radical (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; the second anion is independently selected from gluconate (C) ₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; and the third anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C) ₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof. In some cases, the first cation, the second cation, the third cation, and the fourth cation are not the same. In other cases, some or all of the first cation, the second cation, the third cation, and the fourth cation may be the same, provided that the first anion, the second anion, the third anion, and the fourth anion are not the same.

In a further aspect, a disclosed taste modulator composition comprises: a first salt having a first cation and a first anion; a second salt having a second cation and a second anion; a third salt having a third cation and a third anion; the first cation being K⁺(ii) a The second cation being Mg²⁺(ii) a The third cation is Ca²⁺(ii) a The first anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C) ₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarateRoot (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; the second anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO) ₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; and the third anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof. In some cases, the first cation, the second cation, the third cation, and the fourth cation are not the same. In other cases, some or all of the first cation, the second cation, the third cation, and the fourth cation may be the same, provided that the first anion, the second anion, the third anion, and the fourth anion are not the same.

In a further aspect, a disclosed taste modulator composition comprises: a first salt having a first cation and a first anion; a second salt having a second cation and a second anion; a third salt having a third cation and a third anion; the first cation being K⁺(ii) a The second cation being Mg²⁺(ii) a The third cation is Ca²⁺(ii) a The first anion is independently selected from citrate (C)₆H₅O₇ ^-3) Or its conjugated acid form, chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Or hydrogen sulfate radical (HSO)₄ ^-1) Or a combination thereof; the second anion is independently selected from citrate (C)₆H₅O₇ ^-3) Or its conjugated acid form, chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Or hydrogen sulfate radical (HSO)₄ ^-1) Or a combination thereof; and the third anion is independently selected from citrate (C)₆H₅O₇ ^-3) Or its conjugated acid form, chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Or hydrogen sulfate radical (HSO)₄ ^-1) Or a combination thereof. In some cases, the first cation, the second cation, the third cation, and the fourth cation are not the same. In other cases, some or all of the first cation, the second cation, the third cation, and the fourth cation may be the same, provided that the first anion, the second anion, the third anion, and the fourth anion are not the same.

In various aspects, disclosed taste modulator compositions comprise: a first taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of a first cation and a first anion of (a); and a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation and the second anion of (a); such that if the first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 0mM to about 25mM, or if the first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 0mM to about 10 mM; and such that if the second cation is Na⁺Or K⁺Then the second taste modifier component is present in a concentration of from about 0mM to about 25mM, or if the second cation is Ca²⁺Or Mg²⁺Then the second taste modifier component is present at a concentration of from about 0mM to about 10 mM.

In various aspects, disclosed taste modulator compositions comprise: a first taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of a first cation and a first anion of (a); and a second regulator component comprising a compound having a structure selected from Na ⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation and the second anion of (a); such that if the first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 0mM to about 25mM, or if the first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 0mM to about 5 mM; and such that if the second cation is Na⁺Or K⁺Then the second taste modifier component is present in a concentration of from about 0mM to about 25mM, or if the second cation is Ca²⁺Or Mg²⁺Or K⁺Then the second taste modifier component is present in a concentration of from about 0mM to about 10mM, or if the second cation is Ca²⁺Or Mg²⁺Then the second taste modifier component is present at a concentration of from about 0mM to about 10 mM.

In various aspects, disclosed taste modulator compositions comprise: a first taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of a first cation and a first anion of (a); and a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation and the second anion of (a); such that if the first cation is Na ⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 0mM to about 10mM, or if the first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 0mM to about 5 mM; and such that if the second cation is Na⁺Or K⁺Then the second taste modifier component is present in a concentration of from about 0mM to about 10mM, or if the second cation is Ca²⁺Or Mg²⁺Said second taste modifier component is selected fromIs present at a concentration of about 0mM to about 5 mM.

In various aspects, disclosed taste modulator compositions comprise: a first taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of a first cation and a first anion of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation and the second anion of (a); such that if the first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 0.1mM to about 25mM, or if the first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 0.1mM to about 10 mM; and such that if the second cation is Na ⁺Or K⁺Then the second taste modifier component is present in a concentration of from about 0.1mM to about 25mM, or if the second cation is Ca²⁺Or Mg²⁺Then the second taste modifier component is present at a concentration of from about 0.1mM to about 10 mM.

In various aspects, disclosed taste modulator compositions comprise: a first taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of a first cation and a first anion of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation and the second anion of (a); such that if the first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 0.1mM to about 25mM, or if the first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 0.1mM to about 5 mM; and such that if the second cation is Na⁺Or K⁺Said second taste modifier component is present in a concentration of from about 0.1mM to about 25mM,or if the second cation is Ca²⁺Or Mg²⁺Then the second taste modifier component is present at a concentration of from about 0.1mM to about 10 mM.

In various aspects, disclosed taste modulator compositions comprise: a first taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of a first cation and a first anion of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation and the second anion of (a); such that if the first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 0.1mM to about 10mM, or if the first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 0.1mM to about 5 mM; and such that if the second cation is Na⁺Or K⁺Then the second taste modifier component is present in a concentration of from about 0.1mM to about 10mM, or if the second cation is Ca²⁺Or Mg²⁺Then the second taste modifier component is present at a concentration of from about 0.1mM to about 5 mM.

In various aspects, disclosed taste modulator compositions comprise: a first taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of a first cation and a first anion of (a); a second regulator component comprising a compound having a structure selected from Na ⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation and the second anion of (a); such that if the first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 1mM to about 25mM, or if the first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 1mM to about 10 mM; and if the second cation isNa⁺Or K⁺Then the second taste modifier component is present at a concentration of from about 1mM to about 25mM, or if the second cation is Ca²⁺Or Mg²⁺Then the second taste modifier component is present at a concentration of from about 1mM to about 10 mM.

In various aspects, disclosed taste modulator compositions comprise: a first taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of a first cation and a first anion of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation and the second anion of (a); such that if the first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 1mM to about 25mM, or if the first cation is Ca ²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 1mM to about 5 mM; and such that if the second cation is Na⁺Or K⁺Then the second taste modifier component is present at a concentration of from about 1mM to about 25mM, or if the second cation is Ca²⁺Or Mg²⁺Then the second taste modifier component is present at a concentration of from about 1mM to about 10 mM.

In various aspects, disclosed taste modulator compositions comprise: a first taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of a first cation and a first anion of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation and the second anion of (a); such that if the first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 1mM to about 10mM, or if the first cation is Ca²⁺Or Mg²⁺Then the first taste is obtainedThe tract modulator component is present at a concentration of from about 1mM to about 5 mM; and such that if the second cation is Na⁺Or K⁺Then the second taste modifier component is present in a concentration of from about 1mM to about 10mM, or if the second cation is Ca ²⁺Or Mg²⁺Then the second taste modifier component is present at a concentration of from about 1mM to about 5 mM.

In various aspects, disclosed taste modulator compositions comprise: a first taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); such that if the first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 0mM to about 25mM, or if the first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 0mM to about 10 mM; such that if the second cation is Na⁺Or K⁺Then the second taste modifier component is present in a concentration of from about 0mM to about 25mM, or if the second cation is Ca²⁺Or Mg²⁺Said second taste modifier component is present at a concentration of from about 0mM to about 10 mM; and such that if the third cation is Na ⁺Or K⁺Then the third taste modifier component is present in a concentration of from about 0mM to about 25mM, or if the third cation is Ca²⁺Or Mg²⁺Said third taste modifier component is present in a concentration of from about 0mM to about 10 mM.

In various aspects, disclosed taste modulator compositions comprise: a first taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); such that if the first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 0mM to about 25mM, or if the first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 0mM to about 5 mM; such that if the second cation is Na⁺Or K⁺Then the second taste modifier component is present in a concentration of from about 0mM to about 25mM, or if the second cation is Ca ²⁺Or Mg²⁺Said second taste modifier component is present at a concentration of from about 0mM to about 10 mM; and such that if the third cation is Na⁺Or K⁺Then the third taste modifier component is present in a concentration of from about 0mM to about 25mM, or if the third cation is Ca²⁺Or Mg²⁺Said third taste modifier component is present in a concentration of from about 0mM to about 10 mM.

In various aspects, disclosed taste modulator compositions comprise: a first taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); such that if the first cation is Na⁺Or K⁺Then the first taste modulator component is present in an amount of from about 0mM to about 0mMIs present at a concentration of about 10mM, or if the first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 0mM to about 5 mM; such that if the second cation is Na ⁺Or K⁺Then the second taste modifier component is present in a concentration of from about 0mM to about 10mM, or if the second cation is Ca²⁺Or Mg²⁺Said second taste modifier component is present at a concentration of from about 0mM to about 5 mM; and such that if the third cation is Na⁺Or K⁺Then the third taste modifier component is present in a concentration of from about 0mM to about 10mM, or if the third cation is Ca²⁺Or Mg²⁺Said third taste modifier component is present in a concentration of from about 0mM to about 5 mM.

In various aspects, disclosed taste modulator compositions comprise: a first taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); such that if the first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 0.1mM to about 25mM, or if the first cation is Ca ²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 0.1mM to about 10 mM; such that if the second cation is Na⁺Or K⁺Then the second taste modifier component is present in a concentration of from about 0.1mM to about 25mM, or if the second cation is Ca²⁺Or Mg²⁺Said second taste modifier component is present at a concentration of from about 0.1mM to about 10 mM; and such that if the third cation is Na⁺Or K⁺Then the third taste modifier component is present in a concentration of from about 0.1mM to about 25mM, or if the third cation is Ca²⁺Or Mg²⁺Said third taste modifier component is present in a concentration of from about 0.1mM to about 10 mM.

In various aspects, disclosed taste modulator compositions comprise: a first taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); such that if the first cation is Na ⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 0.1mM to about 25mM, or if the first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 0.1mM to about 5 mM; such that if the second cation is Na⁺Or K⁺Then the second taste modifier component is present in a concentration of from about 0.1mM to about 25mM, or if the second cation is Ca²⁺Or Mg²⁺Said second taste modifier component is present at a concentration of from about 0.1mM to about 10 mM; and such that if the third cation is Na⁺Or K⁺Then the third taste modifier component is present in a concentration of from about 0.1mM to about 25mM, or if the third cation is Ca²⁺Or Mg²⁺Said third taste modifier component is present in a concentration of from about 0.1mM to about 10 mM.

In various aspects, disclosed taste modulator compositions comprise: a first taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); a second regulator component, a process for preparing the sameThe second regulator component comprises a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure selected from Na ⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); such that if the first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 0.1mM to about 10mM, or if the first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 0.1mM to about 5 mM; such that if the second cation is Na⁺Or K⁺Then the second taste modifier component is present in a concentration of from about 0.1mM to about 10mM, or if the second cation is Ca²⁺Or Mg²⁺Said second taste modifier component is present at a concentration of from about 0.1mM to about 5 mM; and such that if the third cation is Na⁺Or K⁺Then the third taste modifier component is present in a concentration of from about 0.1mM to about 10mM, or if the third cation is Ca²⁺Or Mg²⁺Said third taste modifier component is present in a concentration of from about 0.1mM to about 5 mM.

In various aspects, disclosed taste modulator compositions comprise: a first taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); a second regulator component comprising a compound having a structure selected from Na ⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); such that if the first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 1mM to about 25mM, or if the first cation is Ca²⁺Or Mg²⁺Then it is statedThe first taste modulator component is present at a concentration of from about 1mM to about 10 mM; such that if the second cation is Na⁺Or K⁺Then the second taste modifier component is present at a concentration of from about 1mM to about 25mM, or if the second cation is Ca²⁺Or Mg²⁺Said second taste modifier component is present at a concentration of from about 1mM to about 10 mM; and such that if the third cation is Na⁺Or K⁺Then the third taste modifier component is present in a concentration of from about 1mM to about 25mM, or if the third cation is Ca²⁺Or Mg²⁺Said third taste modifier component is present in a concentration of from about 1mM to about 10 mM.

In various aspects, disclosed taste modulator compositions comprise: a first taste modifier component comprising a compound having a structure selected from Na ⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); such that if the first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 1mM to about 25mM, or if the first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 1mM to about 5 mM; such that if the second cation is Na⁺Or K⁺Then the second taste modifier component is present at a concentration of from about 1mM to about 25mM, or if the second cation is Ca²⁺Or Mg²⁺Said second taste modifier component is present at a concentration of from about 1mM to about 10 mM; and such that if the third cation is Na⁺Or K⁺Then the third taste modifier component is present at a concentration of from about 1mM to about 25mM, or if the third cation isCa²⁺Or Mg²⁺Said third taste modifier component is present in a concentration of from about 1mM to about 10 mM.

In various aspects, disclosed taste modulator compositions comprise: a first taste modifier component comprising a compound having a structure selected from Na ⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); such that if the first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 1mM to about 10mM, or if the first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 1mM to about 5 mM; such that if the second cation is Na⁺Or K⁺Then the second taste modifier component is present in a concentration of from about 1mM to about 10mM, or if the second cation is Ca²⁺Or Mg²⁺Said second taste modifier component is present at a concentration of from about 1mM to about 5 mM; and such that if the third cation is Na⁺Or K⁺Then the third taste modifier component is present in a concentration of from about 1mM to about 10mM, or if the third cation is Ca²⁺Or Mg²⁺Said third taste modifier component is present in a concentration of from about 1mM to about 5 mM.

In various aspects, disclosed taste modulator compositions comprise: a first taste modifier component comprising a compound having a structure selected from Na ⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺Of the second cation ofDisalt; and a third regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); allowing the first taste modulator component to be present at a concentration of from about 0mM to about 25 mM; and such that each of the second taste modulator component and the third modulator component is independently present at a concentration of from about 0mM to about 10 mM.

In various aspects, disclosed taste modulator compositions comprise: a first taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); allowing the first taste modulator component to be present at a concentration of from about 0mM to about 25 mM; and such that each of the second taste modulator component and the third modulator component is independently present at a concentration of from about 0mM to about 5 mM.

In various aspects, disclosed taste modulator compositions comprise: a first taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); allowing the first taste modulator component to be present at a concentration of from about 0mM to about 10 mM; and such that each of the second taste modulator component and the third modulator component is independently present at from about 0mM to about 5mMThe concentration of mM is present.

In various aspects, disclosed taste modulator compositions comprise: a first taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); allowing the first taste modulator component to be present at a concentration of from about 0.1mM to about 25 mM; and such that each of the second taste modulator component and the third modulator component is independently present at a concentration of from about 0.1mM to about 10 mM.

In various aspects, disclosed taste modulator compositions comprise: a first taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); allowing the first taste modulator component to be present at a concentration of from about 0.1mM to about 25 mM; and such that each of the second taste modulator component and the third modulator component is independently present at a concentration of from about 0.1mM to about 5 mM.

In various aspects, disclosed taste modulator compositions comprise: a first taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); a second regulator component comprising a compound having a formula selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); allowing the first taste modulator component to be present at a concentration of from about 0.1mM to about 10 mM; and such that each of the second taste modulator component and the third modulator component is independently present at a concentration of from about 0.1mM to about 5 mM.

In various aspects, disclosed taste modulator compositions comprise: a first taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); allowing the first taste modulator component to be present at a concentration of from about 1mM to about 25 mM; and such that each of the second taste modulator component and the third modulator component is independently present at a concentration of from about 1mM to about 10 mM.

In various aspects, disclosed taste modulator compositions comprise: a first taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); allowing the first taste modulator component to be present at a concentration of from about 1mM to about 25 mM; and making the second taste Each of the tract regulator component and the third regulator component is independently present at a concentration of from about 1mM to about 5 mM.

In various aspects, disclosed taste modulator compositions comprise: a first taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); allowing the first taste modulator component to be present at a concentration of from about 1mM to about 10 mM; and such that each of the second taste modulator component and the third modulator component is independently present at a concentration of from about 1mM to about 5 mM.

In various aspects, disclosed taste modulator compositions comprise: a first taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺And a first cation selected from citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) Sulfate radical (SO)₄ ^-2) A first salt of a first anion, and combinations thereof; a second regulator component comprising a compound having a structure selected from Na ⁺、K⁺、Ca²⁺And Mg²⁺And a second cation selected from citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) Sulfate radical (SO)₄ ^-2) A second salt of a second anion, and combinations thereof; and a third regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca^{2 +}And Mg²⁺And a third cation selected from citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) Sulfate radical (SO)₄ ^-2) A third salt of a third anion, and combinations thereof; allowing the first taste modulator component to be present at a concentration of from about 0mM to about 10 mM; and such that each of the second taste modulator component and the third modulator component is independently present at a concentration of from about 0mM to about 5 mM.

In various aspects, disclosed taste modulator compositions comprise: a first taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); allowing the first taste modulator component to be present at a concentration of from about 0.1mM to about 10 mM; and such that each of the second taste modulator component and the third modulator component is independently present at a concentration of from about 0.1mM to about 5 mM.

In various aspects, disclosed taste modulator compositions comprise: a first taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺And a first cation selected from citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) Sulfate radical (SO)₄ ^-2) A first salt of a first anion, and combinations thereof; a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺And a second cation selected fromCitrate radical (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) Sulfate radical (SO)₄ ^-2) A second salt of a second anion, and combinations thereof; and a third regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca^{2 +}And Mg²⁺And a third cation selected from citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) Sulfate radical (SO)₄ ^-2) A third salt of a third anion, and combinations thereof; allowing the first taste modulator component to be present at a concentration of from about 0.1mM to about 10 mM; and such that each of the second taste modulator component and the third modulator component is independently present at a concentration of from about 0.1mM to about 5 mM.

In various aspects, disclosed taste modulator compositions comprise: a first taste modifier component comprising a compound having a formula comprising K ⁺A first salt of the first cation of (a); a second regulator component comprising a second metal oxide having a composition comprising Mg²⁺A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure including Ca²⁺A third salt of a third cation of (a); allowing the first taste modulator component to be present at a concentration of from about 0mM to about 10 mM; and such that each of the second taste modulator component and the third modulator component is independently present at a concentration of from about 0mM to about 5 mM.

In various aspects, disclosed taste modulator compositions comprise: a first taste modifier component comprising a compound having a formula comprising K⁺And a first cation selected from citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) Sulfate radical (SO)₄ ^-2) And combinations thereofA first salt of the first anion of (a); a second regulator component comprising a second metal oxide having a composition comprising Mg²⁺And a second cation selected from citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) Sulfate radical (SO)₄ ^-2) A second salt of a second anion, and combinations thereof; and a third regulator component comprising a compound having a structure including Ca ²⁺And a third cation selected from citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) Sulfate radical (SO)₄ ^-2) A third salt of a third anion, and combinations thereof; allowing the first taste modulator component to be present at a concentration of from about 0mM to about 10 mM; and such that each of the second taste modulator component and the third modulator component is independently present at a concentration of from about 0mM to about 5 mM.

In various aspects, disclosed taste modulator compositions comprise: a first taste modifier component comprising a compound having a formula comprising K⁺A first salt of the first cation of (a); a second regulator component comprising a second metal oxide having a composition comprising Mg²⁺A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure including Ca²⁺A third salt of a third cation of (a); allowing the first taste modulator component to be present at a concentration of from about 0.1mM to about 10 mM; and such that each of the second taste modulator component and the third modulator component is independently present at a concentration of from about 0.1mM to about 5 mM.

In various aspects, disclosed taste modulator compositions comprise: a first taste modifier component comprising a compound having a formula comprising K ⁺And a first cation selected from citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-) Phosphate radical (PO)₄ ^-3) Carbonate radical, carbonic acid radical(CO₃ ^-2) Sulfate radical (SO)₄ ^-2) A first salt of a first anion, and combinations thereof; a second regulator component comprising a second metal oxide having a composition comprising Mg²⁺And a second cation selected from citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) Sulfate radical (SO)₄ ^-2) A second salt of a second anion, and combinations thereof; and a third regulator component comprising a compound having a structure including Ca²⁺And a third cation selected from citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) Sulfate radical (SO)₄ ^-2) A third salt of a third anion, and combinations thereof; allowing the first taste modulator component to be present at a concentration of from about 0.1mM to about 10 mM; and such that each of the second taste modulator component and the third modulator component is independently present at a concentration of from about 0.1mM to about 5 mM.

In various aspects, the total concentration of the first, second, third, and fourth regulator components together can be from about 0.1mM to about 30 mM. For example, each of the first, second, third, and fourth regulator components is independently present at a concentration of from about 0mM to about 10mM, provided that the sum of the concentrations of the first, second, third, and fourth regulator components is less than about 30 mM. In further aspects, the total concentration of the first, second, third, and fourth regulator components together may be from about 0.1mM to about 30mM, about 0.2mM to about 30mM, about 0.3mM to about 30mM, about 0.4mM to about 30mM, about 0.5mM to about 30mM, about 0.6mM to about 30mM, about 0.7mM to about 30mM, about 0.8mM to about 30mM, about 0.9mM to about 30mM, about 1.0mM to about 30mM, about 0.1mM to about 25mM, about 0.2mM to about 25mM, about 0.3mM to about 25mM, about 0.4mM to about 25mM, about 0.5mM to about 25mM, about 0.6mM to about 25mM, about 0.7mM to about 25mM, about 0.8mM to about 25mM, about 0.9mM to about 0.0 mM, about 0mM, about 0.5mM to about 20mM, about 0mM, about 0.5mM, about 0mM to about 20mM, about 0.5mM, about 0mM to about 20mM, about 0mM, about 0.5mM, about 0mM to about 0.5mM, about 0mM, about 0.5mM, about 0mM, About 0.7mM to about 20mM, about 0.8mM to about 20mM, about 0.9mM to about 20mM, about 1.0mM to about 20mM, about 0.1mM to about 15mM, about 0.2mM to about 15mM, about 0.3mM to about 15mM, about 0.4mM to about 15mM, about 0.5mM to about 15mM, about 0.6mM to about 15mM, about 0.7mM to about 15mM, about 0.8mM to about 15mM, about 0.9mM to about 15mM, about 1.0mM to about 15mM, about 0.1mM to about 10mM, about 0.2mM to about 10mM, about 0.3mM to about 10mM, about 0.4mM to about 10mM, about 0.5mM to about 10mM, about 0.6mM to about 10mM, about 0.7mM to about 10mM, about 0.8mM to about 10mM, about 0.9mM to about 10mM, about 0.1mM to about 10 mM; or a concentration or set of concentrations within the foregoing concentration ranges; or a sub-range of any of the foregoing concentration ranges.

In further aspects, the concentration of the first modulator component may be from about 0.1mM to about 30mM, about 0.2mM to about 30mM, about 0.3mM to about 30mM, about 0.4mM to about 30mM, about 0.5mM to about 30mM, about 0.6mM to about 30mM, about 0.7mM to about 30mM, about 0.8mM to about 30mM, about 0.9mM to about 30mM, about 1.0mM to about 30mM, about 0.1mM to about 25mM, about 0.2mM to about 25mM, about 0.3mM to about 25mM, about 0.4mM to about 25mM, about 0.5mM to about 25mM, about 0.6mM to about 25mM, about 0.7mM to about 25mM, about 0.8mM to about 25mM, about 0.9mM to about 25mM, about 1.0mM to about 25mM, about 0.1mM to about 0.1mM, about 0mM to about 20mM, about 0.9mM, about 0mM to about 20mM, about 0.0 mM, about 0mM to about 20mM, about 0.9mM, about 20mM, about 0mM, about 0.8mM, about 0mM to about 20mM, about 0mM, about 0.9mM, about 0mM to about 20mM, about 0mM, about 0.9mM, about 20mM, about 0mM to about 0mM, about 0, About 0.1mM to about 15mM, about 0.2mM to about 15mM, about 0.3mM to about 15mM, about 0.4mM to about 15mM, about 0.5mM to about 15mM, about 0.6mM to about 15mM, about 0.7mM to about 15mM, about 0.8mM to about 15mM, about 0.9mM to about 15mM, about 1.0mM to about 15mM, about 0.1mM to about 10mM, about 0.2mM to about 10mM, about 0.3mM to about 10mM, about 0.4mM to about 10mM, about 0.5mM to about 10mM, about 0.6mM to about 10mM, about 0.7mM to about 10mM, about 0.8mM to about 10mM, about 0.9mM to about 10mM, about 1.0mM to about 10mM, about 0.1mM to about 9mM, about 0.2mM to about 9mM, about 0mM to about 9mM, about, About 0.4mM to about 8mM, about 0.5mM to about 8mM, about 0.6mM to about 8mM, about 0.7mM to about 8mM, about 0.8mM to about 8mM, about 0.9mM to about 8mM, about 1.0mM to about 8mM, about 0.1mM to about 7mM, about 0.2mM to about 7mM, about 0.3mM to about 7mM, about 0.4mM to about 7mM, about 0.5mM to about 7mM, about 0.6mM to about 7mM, about 0.7mM to about 7mM, about 0.8mM to about 7mM, about 0.9mM to about 7mM, about 1.0mM to about 7mM, about 0.1mM to about 6mM, about 0.2mM to about 6mM, about 0.3mM to about 6mM, about 0.4mM to about 6mM, about 0.5mM to about 6mM, about 0.6mM, about 0.5mM to about 6mM, about 0.5mM, about 0.6mM, about 0.5mM to about 6mM, about 0.6mM, about 0.5mM, about 0.6mM, about 0.5mM to about 6mM, about 0.6mM, about 0.5mM, about 0.6mM, about 0mM, about 6mM, about 0.6mM, about 0.5mM, about 6mM, about 0.6mM, about, About 0.7mM to about 5mM, about 0.8mM to about 5mM, about 0.9mM to about 5mM, about 1.0mM to about 5mM, about 0.1mM to about 4mM, about 0.2mM to about 4mM, about 0.3mM to about 4mM, about 0.4mM to about 4mM, about 0.5mM to about 4mM, about 0.6mM to about 4mM, about 0.7mM to about 4mM, about 0.8mM to about 4mM, about 0.9mM to about 4mM, about 1.0mM to about 4mM, about 0.1mM to about 3mM, about 0.2mM to about 3mM, about 0.3mM to about 3mM, about 0.4mM to about 3mM, about 0.5mM to about 3mM, about 0.6mM to about 3mM, about 0.7mM to about 3mM, about 0.8mM to about 3mM, about 0.9mM to about 3mM, about 0.3mM to about 3 mM; or a concentration or set of concentrations within the foregoing concentration ranges; or a sub-range of any of the foregoing concentration ranges.

In further aspects, the concentration of the second modulator component may be from about 0.1mM to about 30mM, about 0.2mM to about 30mM, about 0.3mM to about 30mM, about 0.4mM to about 30mM, about 0.5mM to about 30mM, about 0.6mM to about 30mM, about 0.7mM to about 30mM, about 0.8mM to about 30mM, about 0.9mM to about 30mM, about 1.0mM to about 30mM, about 0.1mM to about 25mM, about 0.2mM to about 25mM, about 0.3mM to about 25mM, about 0.4mM to about 25mM, about 0.5mM to about 25mM, about 0.6mM to about 25mM, about 0.7mM to about 25mM, about 0.8mM to about 25mM, about 0.9mM to about 25mM, about 1.0mM to about 25mM, about 0.1mM to about 0.1mM, about 0mM to about 20mM, about 0.9mM, about 0mM to about 20mM, about 0.0 mM, about 0mM to about 20mM, about 0.9mM, about 20mM, about 0mM, about 0.8mM, about 0mM to about 20mM, about 0mM, about 0.9mM, about 0mM to about 20mM, about 0mM, about 0.9mM, about 20mM, about 0mM to about 0mM, about 0, About 0.1mM to about 15mM, about 0.2mM to about 15mM, about 0.3mM to about 15mM, about 0.4mM to about 15mM, about 0.5mM to about 15mM, about 0.6mM to about 15mM, about 0.7mM to about 15mM, about 0.8mM to about 15mM, about 0.9mM to about 15mM, about 1.0mM to about 15mM, about 0.1mM to about 10mM, about 0.2mM to about 10mM, about 0.3mM to about 10mM, about 0.4mM to about 10mM, about 0.5mM to about 10mM, about 0.6mM to about 10mM, about 0.7mM to about 10mM, about 0.8mM to about 10mM, about 0.9mM to about 10mM, about 1.0mM to about 10mM, about 0.1mM to about 9mM, about 0.2mM to about 9mM, about 0mM to about 9mM, about, About 0.4mM to about 8mM, about 0.5mM to about 8mM, about 0.6mM to about 8mM, about 0.7mM to about 8mM, about 0.8mM to about 8mM, about 0.9mM to about 8mM, about 1.0mM to about 8mM, about 0.1mM to about 7mM, about 0.2mM to about 7mM, about 0.3mM to about 7mM, about 0.4mM to about 7mM, about 0.5mM to about 7mM, about 0.6mM to about 7mM, about 0.7mM to about 7mM, about 0.8mM to about 7mM, about 0.9mM to about 7mM, about 1.0mM to about 7mM, about 0.1mM to about 6mM, about 0.2mM to about 6mM, about 0.3mM to about 6mM, about 0.4mM to about 6mM, about 0.5mM to about 6mM, about 0.6mM, about 0.5mM to about 6mM, about 0.5mM, about 0.6mM, about 0.5mM to about 6mM, about 0.6mM, about 0.5mM, about 0.6mM, about 0.5mM to about 6mM, about 0.6mM, about 0.5mM, about 0.6mM, about 0mM, about 6mM, about 0.6mM, about 0.5mM, about 6mM, about 0.6mM, about, About 0.7mM to about 5mM, about 0.8mM to about 5mM, about 0.9mM to about 5mM, about 1.0mM to about 5mM, about 0.1mM to about 4mM, about 0.2mM to about 4mM, about 0.3mM to about 4mM, about 0.4mM to about 4mM, about 0.5mM to about 4mM, about 0.6mM to about 4mM, about 0.7mM to about 4mM, about 0.8mM to about 4mM, about 0.9mM to about 4mM, about 1.0mM to about 4mM, about 0.1mM to about 3mM, about 0.2mM to about 3mM, about 0.3mM to about 3mM, about 0.4mM to about 3mM, about 0.5mM to about 3mM, about 0.6mM to about 3mM, about 0.7mM to about 3mM, about 0.8mM to about 3mM, about 0.9mM to about 3mM, about 0.3mM to about 3 mM; or a concentration or set of concentrations within the foregoing concentration ranges; or a sub-range of any of the foregoing concentration ranges.

In further aspects, the concentration of the third modulator component may be from about 0.1mM to about 30mM, about 0.2mM to about 30mM, about 0.3mM to about 30mM, about 0.4mM to about 30mM, about 0.5mM to about 30mM, about 0.6mM to about 30mM, about 0.7mM to about 30mM, about 0.8mM to about 30mM, about 0.9mM to about 30mM, about 1.0mM to about 30mM, about 0.1mM to about 25mM, about 0.2mM to about 25mM, about 0.3mM to about 25mM, about 0.4mM to about 25mM, about 0.5mM to about 25mM, about 0.6mM to about 25mM, about 0.7mM to about 25mM, about 0.8mM to about 25mM, about 0.9mM to about 25mM, about 1.0mM to about 25mM, about 0.1mM to about 0.1mM, about 0mM to about 20mM, about 0.9mM, about 0mM to about 20mM, about 0.0 mM, about 0mM to about 20mM, about 0.9mM, about 20mM, about 0mM, about 0.8mM, about 0mM to about 20mM, about 0mM, about 0.9mM, about 0mM to about 20mM, about 0mM, about 0.9mM, about 0mM to about 20mM, about 0, About 0.1mM to about 15mM, about 0.2mM to about 15mM, about 0.3mM to about 15mM, about 0.4mM to about 15mM, about 0.5mM to about 15mM, about 0.6mM to about 15mM, about 0.7mM to about 15mM, about 0.8mM to about 15mM, about 0.9mM to about 15mM, about 1.0mM to about 15mM, about 0.1mM to about 10mM, about 0.2mM to about 10mM, about 0.3mM to about 10mM, about 0.4mM to about 10mM, about 0.5mM to about 10mM, about 0.6mM to about 10mM, about 0.7mM to about 10mM, about 0.8mM to about 10mM, about 0.9mM to about 10mM, about 1.0mM to about 10mM, about 0.1mM to about 9mM, about 0.2mM to about 9mM, about 0mM to about 9mM, about, About 0.4mM to about 8mM, about 0.5mM to about 8mM, about 0.6mM to about 8mM, about 0.7mM to about 8mM, about 0.8mM to about 8mM, about 0.9mM to about 8mM, about 1.0mM to about 8mM, about 0.1mM to about 7mM, about 0.2mM to about 7mM, about 0.3mM to about 7mM, about 0.4mM to about 7mM, about 0.5mM to about 7mM, about 0.6mM to about 7mM, about 0.7mM to about 7mM, about 0.8mM to about 7mM, about 0.9mM to about 7mM, about 1.0mM to about 7mM, about 0.1mM to about 6mM, about 0.2mM to about 6mM, about 0.3mM to about 6mM, about 0.4mM to about 6mM, about 0.5mM to about 6mM, about 0.6mM, about 0.5mM to about 6mM, about 0.5mM, about 0.6mM, about 0.5mM to about 6mM, about 0.6mM, about 0.5mM, about 0.6mM, about 0.5mM to about 6mM, about 0.6mM, about 0.5mM, about 0.6mM, about 0mM, about 6mM, about 0.6mM, about 0.5mM, about 6mM, about 0.6mM, about, About 0.7mM to about 5mM, about 0.8mM to about 5mM, about 0.9mM to about 5mM, about 1.0mM to about 5mM, about 0.1mM to about 4mM, about 0.2mM to about 4mM, about 0.3mM to about 4mM, about 0.4mM to about 4mM, about 0.5mM to about 4mM, about 0.6mM to about 4mM, about 0.7mM to about 4mM, about 0.8mM to about 4mM, about 0.9mM to about 4mM, about 1.0mM to about 4mM, about 0.1mM to about 3mM, about 0.2mM to about 3mM, about 0.3mM to about 3mM, about 0.4mM to about 3mM, about 0.5mM to about 3mM, about 0.6mM to about 3mM, about 0.7mM to about 3mM, about 0.8mM to about 3mM, about 0.9mM to about 3mM, about 0.3mM to about 3 mM; or a concentration or set of concentrations within the foregoing concentration ranges; or a sub-range of any of the foregoing concentration ranges.

The disclosed taste modifier compositions can be used at a suitable pH, for example, a pH of from about pH 2 to about pH 9. In some cases, it may be desirable, for example, to optimize a Taste Quality Metric (Taste Quality Metric), such as sweetness linger and/or body/mouthfeel, in order to use a lower pH, such as the following: from about pH 2 to about pH 5, about pH 2 to about pH 4.5, about pH 2.0 to about pH 4.0, about pH 2.0 to about pH 3.9, about pH 2.0 to about pH 3.8, about pH 2.0 to about pH 3.7, about pH 2.0 to about pH 3.6, about pH 2.0 to about pH 3.5, about pH 2.0 to about pH 3.4, about pH 2.0 to about pH 3.3, about pH 2.0 to about pH 3.2, about pH 2.0 to about pH 3.1, about pH 2.0 to about pH 3.0, about pH 2.1 to about pH 4.0, about pH 2.1 to about pH 3.9, about pH 2.1 to about pH 3.8, about pH 2.1 to about pH 3.7, about pH 2.1 to about pH 3.6, about pH 2.1 to about pH 3.5, about pH 2.1 to about pH 3.1, about pH 2.1 to about pH 3.3.0, about pH 2.1 to about pH 3.1, about pH 2.1 to about pH 3.0, about pH 2.1 to about pH 3.1, about pH 3.1 to about pH 3.0, about pH 2.1, about, About pH 2.2 to about pH 3.8, about pH 2.2 to about pH 3.7, about pH 2.2 to about pH 3.6, about pH 2.2 to about pH 3.5, about pH 2.2 to about pH 3.4, about pH 2.2 to about pH 3.3, about pH 2.2 to about pH 3.2, about pH 2.2 to about pH 3.1, about pH 2.2 to about pH 3.0, about pH 2.3 to about pH 4.0, about pH 2.3 to about pH 3.9, about pH 2.3 to about pH 3.8, about pH 2.3 to about pH 3.7, about pH 2.3 to about pH 3.6, about pH 2.3 to about pH 3.5, about pH 2.3 to about pH 3.4, about pH 2.3 to about pH 3.3, about pH 2.3 to about pH 3.2.2, about pH 2.2 to about pH 3.3, about pH 3.2.2 to about pH 3.3, about pH 3.3.3 to about pH 3.0, about pH 2.3.3 to about pH 3.3.3.4, about pH 3.3.3 to about pH 3.3.0, about pH 3.3.3.3 to about pH 3, about pH 3.3.3.3 to about pH 3.3.3, about pH 3 to about pH 3, About pH 2.4 to about pH 3.4, about pH 2.4 to about pH 3.3, about pH 2.4 to about pH 3.2, about pH 2.4 to about pH 3.1, about pH 2.4 to about pH 3.0, about pH 2.5 to about pH 4.0, about pH 2.5 to about pH 3.9, about pH 2.5 to about pH 3.8, about pH 2.5 to about pH 3.7, about pH 2.5 to about pH 3.6, about pH 2.5 to about pH 3.5, about pH 2.5 to about pH 3.4, about pH 2.5 to about pH 3.3, about pH 2.5 to about pH 3.2, about pH 2.5 to about pH 3.1, about pH 2.5 to about pH 3.0; or any pH value or subrange within the foregoing range.

Without wishing to be bound by a particular theory, it is possible that the disclosed taste modulator compositions act, in part, via activation of the calcium sensing receptor (CaSR). It has been reported that CaSR can be substituted by Ca²⁺Salt and Mg²⁺Both salts and a number of other agonist activations (see, e.g., Spurney, r.f., et al, Kidney int.1999, month 5; 55(5): 1750-8; and breittwieser, g.e., et al, Cell calcium.2004, month 3; 35(3): 209-16). CaSR belongs to the C class of seven transmembrane receptors (G protein-coupled receptors; GPCRs). Cloning of the gene for the calcium receptor was reported in 1993 (Nature,1993, 12/9; 366(6455): 575-80). Calcium receptors are known to cause various cellular responses by increasing intracellular calcium levels and the like when activated with calcium and the like. The sequence of the human calcium receptor gene is registered with GenBank (accession No. NM — 000388) and is well conserved in many animal species. The "calcium receptor activity" is when the binding of a substrate to a calcium receptor activates a guanine nucleotide binding protein and thereby transmits one or more signals.

Without wishing to be bound by a particular theory, it is possible that the disclosed taste modifier compositions acting on CaSR may be associated with a kokumi taste. In a 2012 paper (Maruyama et al, PLoS ONE,2012,7(4): e34489), it was found that the activity of CaSR in taste bud cells is associated with a taste known as "kokumi". Substances with a specific taste have been used for many years in the field of food chemistry and biochemistry. In particular, materials having five basic tastes, i.e., sweet, salty, sour, bitter, and umami (a delicious taste) have been widely used as seasonings. Substances that enhance these basic tastes have also been widely used. One taste that does not fall within these five basic tastes is "body". By thick taste is meant a taste that is not one of the five basic tastes. The body taste is a taste which enhances not only five basic tastes but also marginal tastes of the basic tastes such as thickness, growth (fullness in the mouth), continuity, and harmony. To date, several methods for imparting a thick taste have been reported. Substances that have been reported to impart a thick taste include glutathione (e.g., Japanese patent No. 1464928), a heated product of gelatin and tropomyosin (e.g., Japanese patent laid-open publication (KOKAI) No. 10-276709), a sulfone group-containing compound (e.g., Japanese patent laid-open publication (KOKAI) No. 8-289760), a peptide having an Asn-His sequence (e.g., WO2004/096836), and the like.

Thus, without wishing to be bound by a particular theory, the improvement in taste quality metrics by the taste modulator compositions disclosed herein is achieved via body taste mediated at least in part via CaSR.

Sweetener

The enhancing agent used in the disclosed sweetener compositions may be a single enhancing agent or a mixture of enhancing agents. It is to be understood that natural sweeteners, synthetic sweeteners, semi-synthetic sweeteners, and combinations thereof are within the scope of the disclosed sweetener compositions. Natural sweeteners may include, but are not limited to, natural HP sweeteners, natural polyol sweeteners, natural protein sweeteners, and/or natural carbohydrate sweeteners.

Certain naturally occurring terpene glycosides are both strongly sweet and non-caloric. For these reasons, terpene glycosides are very attractive as sweeteners in the food, beverage and dietary supplement industries. Thus, in various aspects, the disclosed sweeteners can comprise naturally occurring terpene glycosides derived from or present in plants.

In further aspects, the sweetener may be a natural HP sweetener, such as a stevia-derived sweetener (i.e., a stevia sweetener), a lo han guo-derived sweetener, a protein sweetener, or a combination thereof.

Stevia (Stevia) is a genus of about 240 herbs and shrubs of the sunflower family (Asteraceae), native to subtropical and tropical regions from the west to south america. This plant has been successfully grown under a wide range of conditions, from its native subtropical region to cold northern latitudes. Steviol glycosides have zero calories and can be used in any case where sugars are used. They are ideal for diabetic diets and low calorie diets. In addition, sweet steviol glycosides have functional and organoleptic properties that are superior to those of many high-potency sweeteners.

The species Stevia rebaudiana (Stevia rebaudiana), commonly known as Stevia rebaudiana (sweet leaf), sugar lobe (sugar lobe) or Stevia rebaudiana (Stevia), is a perennial shrub of the family asteraceae (compositae), native to certain areas of south america, and is widely cultivated due to its sweet leaves. Stevia is the most famous for its sweet taste, although the genus also includes other members (e.g., s.eupatoria, s.ovata, s.plommerae, s.salicifolia, and s.serrata), which may also produce sweet glycosides. For hundreds of years, yerba mate and brazil have traditionally used this leaf to sweeten local beverages, foods and drugs. Stevia-based sweeteners may be obtained by extracting one or more sweet compounds from the leaves. Many of these compounds are steviol glycosides. These compounds can be purified from the leaves in a variety of ways, including as extracts. As an alternative to sweeteners and sugars, many steviol glycoside extracts have a slower sweetness onset and longer duration than sugars. Some extracts may have a bitter taste or a licorice-like aftertaste, particularly at high concentrations, and therefore the taste modulators disclosed herein are useful. Examples of steviol glycosides are in WO 2013/096420 (see, e.g., the list in fig. 1); ohta et al, "Characterization of Novel Steviol Glycosides from Leaves of Stevia rebaudiana Morita," J.appl.Glycosi.57, 199-; and G.J.Gerwig et al, "Stevia carbohydrates: Chemical and Enzymatic Modifications of the theory of Carbohydrate principles to Improve the Sweet-Tasting precision", Advances in Carbohydrate Chemistry and Biochemistry Chapter 1, 2016,73, pages 1-72.

As an example, Stevia rebaudiana Bertoni is an asteraceae perennial shrub, native to certain regions of south america. For hundreds of years, yerba mate and brazil have traditionally used its leaves to sweeten local teas and drugs. This plant is commercially grown in japan, singapore, malaysia, korea, china, israel, india, brazil, australia and paraguay. Other variants such as Stevia rebaudiana, morita and similar variants are also known.

Stevia plants contain a mixture of different diterpene glycosides that can accumulate in the leaves in amounts up to about 10% to 20% of the total dry weight. These diterpene glycosides are about 150-fold to 450-fold more effective than sugars. Structurally, diterpenoid glycosides are characterized by a single aglycon, steviol, and are distinguished by the presence of different carbohydrate residues at positions C13 and C19 (see also PCT patent publication WO 20013/096420, for example). Typically, the four major steviol glycosides found in the leaves of stevia on a dry weight basis are dulcoside a (0.3%), steviolbioside C (0.6% -1.0%), steviolbioside a (3.8%) and stevioside (9.1%). Other glycosides identified in stevia extracts include one or more of the following: rebaudioside B, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, steviol bioside and rubusoside. Leaves of other stevia varieties are capable of accumulating up to 10% -20% (on a dry weight basis) steviol glycosides. The major glycosides found in stevia leaves are rebaudioside a (2% -10%), stevioside (2% -10%) and rebaudioside C (1% -2%). Other glycosides such as rebaudioside B, rebaudioside D, rebaudioside E and rebaudioside F, steviol bioside and rubusoside are found at much lower levels (about 0% -0.2%). As used herein, the term "REB" is used as shorthand for steviolbioside. For example, REBN refers to steviolbioside N.

Steviol glycosides differ from each other not only in their molecular structure but also in their taste properties. Physical and organoleptic properties of many steviol glycosides have been studied extensively. The steviol glycoside extract may be approximately 10 x times or even 500 x times the sweetness potency of the sugar. Because stevia glycoside extracts tend to have a reducing effect on blood glucose levels compared to sucrose, glucose and fructose, sweetener compositions based on one or more steviol glycosides are attractive to people with a carbohydrate-controlled diet. For example, stevioside is about 110-270 times more sweet potency than sucrose, rebaudioside a is between 150-and 320-times more potent than sucrose, and rebaudioside C is between 40-and 60-times more potent than sucrose. Dulcoside a is 30 times more effective than sucrose. Stevia extract containing rebaudioside a and stevioside as main components showed about 250 times of sweetness potency. Rebaudioside A has the least astringency, least bitterness and least lingering aftertaste, and therefore has the best organoleptic attributes among the major steviol glycosides (Tanaka O. (1987) Improvement of taste of natural sweet. pure application. chem.69:675 683; Phillips K.C. (1989) Stevia: steps in horizontal sweet. chem. in: Grenby T.H. editorial Developments in sweet. Vol. 3. Elsevier Science, London. 1-43).

Previous studies have shown some correlation between the number of glycoside residues of steviol glycosides and taste quality. When comparing steviol glycosides, rebaudioside a (G4, with 4 glucose residues) is significantly superior in taste quality to stevioside and rebaudioside B (G3, each with 3 glucose residues). Steviol bioside and rubusoside (G2, each having 2 glucose residues) demonstrated significantly poorer taste qualities than stevioside (G3). Furthermore, the taste quality of rhamnosylated glycosides is inferior to that of glucosylated glycosides. Tanaka, O., "Improvement of Taste of national sweeeners," Pure & appl. chem., vol.69, No. 4, p. 675-683 (1997). Steviol glycosides with a larger number of glucose residues, e.g. more than two glucose residues, show better taste quality. In particular, the monoglucosyl and diglucosyl forms of stevioside, with 4 glucose residues (G4) and 5 glucose residues (G5), respectively, have significantly better taste qualities. Tanaka, O., "Improvement of Taste of national sweeeners," Pure & appl. chem., vol.69, No. 4, p. 675-683 (1997).

The chemical structures of some diterpene glycosides of stevia are presented in fig. 1, fig. 2, and fig. 3. In further aspects, the stevia sweeteners may include one or more of the stevia sweeteners shown in table 1 below and in figures 1 and 2.

Table 1.

Common name	For short	Chemical formula (II)	Molecular weight
				Rebaudioside A	REBA	C44H70O23	967.02
Rebaudioside B	REBB	C38H60O18	804.88
				Rebaudioside C	REBC	C44H70O22	951.02
Rebaudioside D	REBD	C50H80O28	1129.16
				Rebaudioside E	REBE	C44H70O23	967.02
Steviolbioside F	REBF	C43H68O22	937.00
				Rebaudioside M	REBM	C57H92O33	1305.33
Steviolbioside N	REBN	C56H90O32	1275.30

TABLE 1 continuation Table

Steviol glycosides can be obtained from leaves in a variety of ways, including extraction techniques using water or organic solvent extraction. Supercritical fluid extraction and steam distillation processes have also been described. Use of supercritical CO is also possible₂Membrane technology and methods for recovering diterpene sweet glycosides from stevia with water or organic solvents such as methanol and ethanol. Methods for extracting and purifying sweet glycosides from stevia plants using water and/or organic solvents are described, for example, in U.S. patent nos. 4,361,697; 4,082,858 No; 4,892,938 No; 5,972,120 No; nos. 5,962,678; 7,838,044 and 7,862,845. However, even in a highly purified state, steviol glycosides still have undesirable taste attributes, such as bitter taste, sweet aftertaste, licorice flavor, and the like. These flavors have been shown to become more prominent with increasing concentrations of steviol glycosides (Prakash i., DuBois g.e., Clos j.f., Wilkens k.l., Fosdick L.E. (2008) Development of Rebiana, a natural, HP sweepender.

Steviolbioside B (CAS number: 58543-17-2), or REBB, also known as stevioside A₄(Kennelly E.J. (2002) Constants of Stevia Rebaudiana In Stevia: The genus Stevia, Kinghom A.D. (eds.), Taylor&Francis, london, page 71), is one of the sweet glycosides found in stevia. Sensory evaluation showed that REBB is about 300-fold to 350-fold more effective than sucrose, while for REBA this value is about 350-fold to 450-fold (Crammer, b. and Ikan, R. (1986) Sweet carbohydrates from the Stevia plant chemistry in Britain 22, 915-. It is believed that during the extraction process, partial hydrolysis of rebaudioside a forms REBBs (Kobayashi, m., Horikawa, s., Degrandi, i.h., Ueno, j. and Mitsuhashi, H. (1977) Dulcosides a and B, new dippen glycosides from Stevia rebaudiana. phytochemistry 16, 1405-1408).

However, further studies have shown that REBB is naturally present in the leaves of stevia rebaudiana and it is currently one of the nine Steviol Glycosides recognized by FAO/JECFA (united nations Food and agriculture organization/Food additives joint experts committee) in calculating the total Steviol glycoside content of commercial Steviol glycoside preparations (FAO JECFA (2010) stevia Glycosides, complex of Food Additive specificities, FAO JECFA monograms 10, 17-21). On The other hand, REBB is reported to have a water solubility of about 0.1% (Kinghorn A.D (2002) consituents of Stevia Rebaudiana In Stevia: The genus Stevia, Kinghorn A.D (ed.), Taylor & Francis, london, page 8). In many food processes that use highly concentrated ingredients, a highly soluble form of REBB may be desirable. Rebaudioside D (CAS number: 63279-13-0), is one of the sweet glycosides found in stevia rebaudiana. Studies have shown that the highly purified form of rebaudioside d (rebd) has a very desirable taste profile with little bitter taste typical of other steviol glycosides and an indelible licorice aftertaste.

It is known that some of the undesirable taste attributes associated with steviol glycoside molecules can be significantly reduced by reactions of intermolecular transglycosylation of various enzymes, after which attachment of new carbohydrates occurs at positions C13 and C19 of the steviol glycoside. The effect of adding a glucose molecule to a purified stevioside molecule by transglycosylation was previously evaluated (Tanaka, o., "Improvement of Taste of Natural Sweeteners," Pure & appl. chem., volume 69, phase 4, page 675-683 (1997)). The resulting glucosylated stevioside was evaluated for sweetness and taste quality and a greater improvement in taste quality was observed when glucose units were added to position C19 instead of position C13.

Various enzymes have been used to perform such transglycosylation. Pullulanase, isomaltase (Lobov, S.V. et al, "enzymatic Production of Sweet Stem carbohydrate Derivatives: Transglycosylation by carbohydrates," agricultural. biol. chem., Vol.55, No. 12, p.2959-2965 (1991)), beta-galactosidase (Kitahata, S. et al, "Production of collagen Derivatives by transgenic of protein of beta-galactosidase catalysis of protein beta-galactosidase," agricultural. Biol.chem., Vol.53, No. 11, p.2923-2928 (1989)), and dextrin sucrase (Yamamoto, K. et al, biosci. Biotech. biochem., Vol.58, No. 9, p.1667) where pullulanase, maltobiozyme, and maltozyme are used as part of the hydrolysis of amylopectin. Transglucosylation of steviol glycosides is also achieved by the action of cyclodextrin glucanotransferase (CGTase). The obtained sweetener has improved sweetness without bitterness and licorice taste (U.S. patent nos. 4,219,571, 7,838,044 and 7,807,206).

It has been observed that an increase in the number of glucose units in steviol glycoside molecules (e.g., from stevioside to steviolbioside a) is associated with an increase in sweetness intensity and an improvement in sweetness profile (taste). It is known that the sweetness quality generally improves with the addition of glucose units. The number of glucose units in the glucosylated steviol glycoside may be, as described in international patent publication No. WO2012129451a1, for example, at least one glucose unit, or at least one glucose unit (at least one glucose unit, or at least one glucose unit). In some cases, at least one glucose unit, or at least one glucose unit (the least one glucose unit, at least one glucose unit, or at least one glucose unit) is located at C-13, C-19, or both C-13 and C-19 of the glucosylated steviol glycoside. In other cases, at least one glucose unit is present at the C-19 position of the glucosylated steviol glycoside.

Fruits of the Cucurbitaceae family (Cucurbitaceae family) are a source of naturally occurring terpene glycosides. Examples of such fruits are luo han guo, also known under its chinese name luo han guo (luo han guo) (luo han guo (Siraitia grosvenorii), previously known as lo han guo (mormodia grosvenorii)). Siraitia grosvenori grows in the southeast province of China, mainly in the Guangxi region. This fruit has been grown and used for hundreds of years, as a traditional Chinese medicine for cough and pulmonary congestion, and also as a sweetener and flavoring agent in soups and teas.

Lo Han Guo and some other fruits of the Cucurbitaceae family contain terpene glycosides, such as mogrosides and siamenoside, which are typically present at levels of about 1% in the fleshy part of the fruit. These terpene glycosides have been described and characterized by Matsumoto et al, chem.pharm.Bull.,38(7), 2030-A2032 (1990). The most abundant mogroside in luo han guo is mogroside V, which is estimated to have about 250 times the sweetness by weight of sucrose. The fruit has terpene glycosides, wherein at least one of the terpene glycosides is mogroside V. The fruit of Cucurbitaceae family can be fructus Siraitiae Grosvenorii or other fruits containing terpene glycoside. The juice obtained from fruits of the Cucurbitaceae family also has terpene glycosides, wherein at least one of the terpene glycosides is mogroside V. The juice may be a fruit juice, a juice concentrate or a diluted juice. In one aspect, the sweet juice composition produced by the process retains at least about 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70% by dry weight of mogroside V from the juice as determined by HPLC; or a range including two values selected from the foregoing values as a lower limit and an upper limit on a dry weight basis of mogroside V.

Lo Han Guo and other terpene glycoside-containing fruits of the Cucurbitaceae family, while sweet, are generally not suitable for widespread use as non-nutritive sweeteners without additional processing. Raw fruits of the cucurbitaceae family have a tendency to easily form off-flavors, and pectin in the fruit may cause gelation. Fruit can be preserved by drying, but this can lead to the formation of other undesirable bitter, astringent and cooked flavors. Existing sweet juice compositions derived from luo han guo and other terpene glycoside-containing fruits of the cucurbitaceae family suffer from the disadvantages of having a brown/yellow colour, poor stability and a pronounced undesirable flavour.

Various methods and techniques are currently known in the art to remove off-flavor components from the juice of luo han guo and other terpene glycoside-containing fruits of the cucurbitaceae family; however, these methods also remove a significant amount of mogrosides from the juice. See, for example, U.S. patent nos. 5,411,755; U.S. patent application nos. 2009/0196966 and 2009/0311404. Other methods have been reported for producing sweet juices with clean flavor from luo han guo and other terpene glycoside-containing fruits of the cucurbitaceae family containing terpene glycosides, including the use of cation exchange resins and anion exchange resins, either as separate resins or as a mixed bed of cation exchange resins and anion exchange resins, to produce the sweet juice composition. See, for example, U.S. patent application No. 2018/0000140. The latter method can be used to purify the juice obtained from luo han guo; however, cannot be used to purify juices from other fruits containing terpene glycosides such as mogroside V or fruits rich in terpene glycosides or fruits rich in mogroside V. Suitable fruits may be from plants of the cucurbitaceae family, and more particularly from the Jollifieae family, the sub-Thladianna family, and even more particularly from the Lo Han Guo genus. For example, the fruit may be from a plant selected from the group consisting of: lo Han Guo, Siraitia (Siraitia siamensis), Siraitia Silomaradajae, Siraitia sikkimensis, Siraitia africana, Siraitia borneensis and Siraitia taiwaniana. It will be appreciated that the terpene glycoside content, including mogroside V content, after purification by the method disclosed in U.S. patent application No. 2018/0000140 or any other similar method, may vary depending on a number of factors, including the composition of the juice, the type of ion exchange resin selected, and the conditions under which the ion exchange resin is used.

In various aspects, the methods of purifying a lo han guo juice, extract, composition or mixture can remove one or more compounds that contribute to the flavor or odor and bitterness of grass or soil. Such compounds may be selected from, for example, melanoidins, peptides, terpenes, phenols (including, for example, polyphenols, phenolic oligomers, condensed polyphenols) and terpene glycosides (in addition to the sweet terpene glycosides described above, including, for example, mogroside V, mogroside IV, 11-oxo-mogroside V, mogroside VI and siamenoside I).

In one aspect, the compound is picatin. In another aspect, the compound is a bitter tasting peptide. In yet another aspect, the compound is a bitter terpenoid. In yet another aspect, the compound is picrophenol. In yet another aspect, the compound is a bitter tasting polyphenol. In one aspect, the compound is a bitter phenolic oligomer. In another aspect, the compound is a bitter condensed polyphenol. In yet another aspect, the compound is a bitter terpene glycoside (in addition to the sweet terpene glycosides described above, including, for example, mogroside V, mogroside IV, 11-oxo-mogroside V, mogroside VI, and siamenoside I).

In certain aspects, the methods described herein remove at least 5%, at least 10%, at least 15%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, at least 45%, at least 50%, at least 55%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 99%, or about 100% by dry weight of one or more of the bitter compounds described above from the juice (prior to contact with the resin), as determined by HPLC, to produce a sweet juice composition.

The lo han guo juice, extract, composition or mixture useful in any of the disclosed compositions, mixtures and formulations can be obtained from commercially available sources or from lo han guo or other terpene glycoside-containing fruits using any method known in the art, such as those described above, as well as other methods that may be known to the skilled artisan. The juice to be purified according to the process described herein contains one or more terpene glycosides. In certain aspects, at least one of the terpene glycosides is mogroside, including but not limited to mogroside V.

Mogrosides typically have varying numbers of glucose units, from 2 to 6, attached to carbons 3 and 24 on the triterpene backbone. Mogrosides can include, for example, mogroside II, mogroside III, mogroside IV, mogroside V, mogroside VI and any derivatives thereof. Mogroside II is the simplest mogroside, with one glucose residue attached to each of carbons 3 and 24. Mogroside III differs by having an additional glucose residue in the carbon 24 chain, while mogroside IV has a 2 unit glucose side chain at both carbon 3 and carbon 24. This progression continues to mogroside VI, which has 3 glucose residues attached at each of the two carbons at positions 3 and 24 of the triterpene backbone.

In other aspects, the one or more terpene glycosides in the lo han guo juice, extract, composition or mixture are selected from mogroside V, mogroside IV, 11-oxo-mogroside V and mogroside VI. In a preferred aspect, at least one of the terpene glycosides is mogroside V, which is also known as Lo Han Guo-3-O- [ β -D-glucopyranosyl (1-6) - β -D-glucopyranoside ] -24-O- { [ β -D-glucopyranosyl (1-2) ] - [ β -D-glucopyranosyl (1-6) ] - β -D-glucopyranoside }.

Terpene glycosides present in the Lo Han Guo juice, extract, composition or mixture may include, for example, mogrosides and siamenoside. In one aspect, the terpene glycosides in the lo han guo juice, extract, composition or mixture include mogroside V, mogroside IV, 11-oxo-mogroside V, mogroside VI and siamenoside I. In another aspect, the retained terpene glycosides include mogroside V and one or more of mogroside IV, 11-oxo-mogroside V, mogroside VI and siamenoside I. In other aspects, the lo han guo juice, extract, composition or mixture may comprise other terpene glycosides such as siamenoside. For example, in certain aspects, one of the terpene glycosides is siamenoside I, in addition to mogroside V.

It will be appreciated that the amount of terpene glycosides present in the lo han guo juice, extract, composition or mixture may vary depending on the type of fruit used and the method and conditions used to obtain the juice from the fruit. It is also understood that the sugars present in the juice to be purified are naturally present in the fruit. In certain aspects, the sugars naturally present in fruit are simple sugars, including, for example, monosaccharides and disaccharides. Such sugars naturally occurring in fruit can include, for example, glucose, fructose, and sucrose.

One skilled in the art will recognize suitable analytical techniques that can be used to identify mogroside V and other terpene glycosides present in the Lo Han Guo juice, extract, composition or mixture and quantify the amount thereof. For example, in one aspect, high performance liquid chromatography (also known as high pressure liquid chromatography or HPLC) is a chromatographic technique that can be used to identify, quantify, and optionally purify individual terpene glycosides in a mixture.

Mogroside V content and terpene glycoside content can be expressed as percentages by weight (% w/w). In one aspect, mogroside V content and terpene glycoside content are expressed as percentages by dry weight. "by dry weight" refers to the weight of mogroside V or terpene glycoside content in a given sample divided by the weight of dry soluble solids. In other aspects, the mogroside V content and the terpene glycoside content can be expressed in different units, such as percentages or g/L on a wet weight basis. For example, one skilled in the art can use g/L to measure mogroside V content and terpene glycoside content in diluted juice samples, since the volume of juice in diluted samples can be more easily measured. In contrast, one skilled in the art can measure mogroside V content and terpene glycoside content by weight in a juice concentrate sample. Furthermore, one skilled in the art will be able to convert one unit to another.

The disclosed sweeteners may also contain one or more polyhydroxy C3-C12 compounds. In further aspects, the disclosed sweeteners may also comprise compounds such as: psicose (alloose), allose (allose), sucrose, fructose, glucose, propylene glycol, glycerol, erythritol, arabitol, maltitol, lactitol, sorbitol, mannitol, xylitol, tagatose (tagatose), trehalose, galactose, rhamnose, cyclodextrins (e.g., α -cyclodextrin, β -cyclodextrin and γ -cyclodextrin), ribulose, threose, arabinose, xylose, lyxose (lyxose), allose, altrose (altrose), mannose, idose (idose), lactose, maltose, invert sugar, isohexide, neotrehalose, palatinose (palatinose), isomaltulose, erythrose, deoxyribose, gulose (gulose), idose, talose (talose), erythrulose, xylulose, altulose, turase, turanose (ranose), cellobiose (cellobiose), celosase (glucosamine), glucosamine (gulose), idose (talose), erythrulose, xylulose, altulose, turase (ritose), and cellobiose (turase), cellobiose (cellobiose), glucosamine (gulose), and combinations thereof, Mannosamine, fucose, fuculose (fuculose), glucuronic acid, gluconic acid, gluconolactone, abicose (abeequose), galactosamine, xylooligosaccharide (xylooligosaccharide, xylobiose and the like), gentiooligosaccharide (gentiobiose, gentiotriose, gentiotetraose and the like), galactooligosaccharide, sorbose, ketotriose (dihydroxyacetone), triose (glyceraldehyde), nigerooligosaccharide, fructooligosaccharide (kestose, nystotetraose and the like), maltotetraose, ialotriol, tetraose, mannooligosaccharide, maltooligosaccharide (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose and the like), dextrin, lactulose, melibiose (melibiose), raffinose, rhamnose, ribose, isomerized liquid sugars such as high fructose corn/starch syrups ("HFCS/HFSS", e.g., HFCS55, 42 or HFCS90), Conjugated saccharides, soy oligosaccharides, glucose syrups, and combinations thereof. It is understood that either the D-configuration or the L-configuration may be used, where applicable.

In a further aspect, the disclosed sweetening agent can further comprise at least one carbohydrate sweetener selected from the group consisting of glucose, fructose, sucrose, and combinations thereof, in an amount effective to provide a concentration of from about 100ppm to about 140,000ppm when present in a sweetening composition such as, for example, a beverage.

In a further aspect, the disclosed sweetening agents can also comprise one or more carbohydrate sweeteners selected from the group consisting of D-allose, D-psicose, L-ribose, D-tagatose, L-glucose, fucose, L-arabinose, turanose, and combinations thereof, in an amount effective to provide a concentration of from about 100ppm to about 140,000ppm when present in a sweetening composition such as, for example, a beverage.

In further aspects, the disclosed enhancing agent can be one or more synthetic sweeteners. As used herein, the term "synthetic sweetener" refers to any composition that does not naturally occur in nature. Preferably, the synthetic sweetener has a sweetening potency greater than sucrose, fructose, and/or glucose, but has a caloric content less than sucrose, fructose, and/or glucose. Non-limiting examples of synthetic HP sweeteners suitable for aspects 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, saccharin (advatame), Glucosylated Steviol Glycosides (GSG), and combinations thereof. Synthetic sweeteners are present in the disclosed sweetener compositions in amounts effective to provide a concentration of from about 0.3ppm to about 3,500ppm when present in a sweetening composition such as, for example, a beverage.

In further aspects, the disclosed enhancing agent may be one or more natural HP sweeteners. Suitable natural HP sweeteners include, but are not limited to, steviolbioside a, steviolbioside B, steviolbioside C, steviolbioside D, steviolbioside E, steviolbioside F, steviolbioside I, steviolbioside H, steviolbioside J, steviolbioside L, steviolbioside K, steviolbioside J, steviolbioside M (also known as steviolbioside X), steviolbioside O, dulcoside a, dulcoside B, rubusoside, stevioside (stevia), stevioside, mogroside IV, mogroside V, Luo Han Guo Sweetener (Luo Han Guo sweeener) (which, as noted above, can be used interchangeably and the same as lo Han Sweetener (mono Fruit sweener) or lo Han Guo derived Sweetener (Siraitia grosvenorii-derived sweener), siraite, siamenoside, monatin and salts thereof (monatin SS, monatin RS, monatin, monatin SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hernandulcin, phyllodulcin, sarsasaponin, phloridzin, trilobatin, picroside, osrazine, polypodoside A, ptocaryoside B, sapindoside sesquiterpene, phloridoside I, periandrin I, abrin A, steviolbioside and cyclocarioside I. The natural HP sweetener, when present in a sweetening composition such as, for example, a beverage, is present in the disclosed sweetener composition in an amount effective to provide a concentration from about 0.1ppm to about 3,000 ppm.

In further aspects, the disclosed sweeteners can include one or more chemically (including enzymatically) modified natural HP sweeteners. Modified natural HP sweeteners include glycosylated natural HP sweeteners such as glucosyl, galactosyl, fructosyl derivatives containing 1-50 glycosidic residues. The glycosylated natural HP sweetener can be prepared by combining various natural HP sweeteners with sugar chainEnzymatically catalyzed transglycosylation of glycosyl-active enzymes. Others include one or more sugar alcohols obtained from sugars, such as by using hydrogenation techniques. In some aspects, the glycosylated natural HP sweetener may be a glucosylated steviol glycoside (also referred to as "GSG"). An exemplary, but non-limiting, GSG that can be used in the disclosed sweetener compositions is from Almendra as Steviaromes^TMBrand name of (c) those sold.

Non-limiting examples of HP sweeteners that may be used with the disclosed taste modifier compositions include steviolbioside a, steviolbioside B, steviolbioside C, steviolbioside D, steviolbioside E, steviolbioside F, dulcoside a, dulcoside B, rubusoside, stevioside, mogroside IV and mogroside V, luo han guo sweetener, siamenoside, monatin and its salts (monatin SS, monatin RR, monatin RS, monatin SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hernandulcin, phyllodulcin, sarsasaponin, phlorizin, trilobatin, picroside, osmarigold, polypodoside a, pterocaryoside B, sapindoside, sessile I, periandrin I, periandrenoside I, abrusoside a, and triterpene I. HP sweeteners also include modified HP sweeteners. Modified HP sweeteners include HP sweeteners that have been naturally altered. For example, modified HP sweeteners include, but are not limited to, HP sweeteners that have been fermented, contacted with enzymes, or derivatized or substituted.

In another aspect, the HP sweetener may be selected from the group consisting of: steviolbioside A, steviolbioside B, steviolbioside C, steviolbioside D, steviolbioside E, steviolbioside F, dulcoside A, dulcoside B, rubusoside, stevioside, mogroside IV, mogroside V, Lo Han Guo sweetener, siamenoside, monatin and its salts (monatin SS, monatin RR, monatin RS, monatin SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hernandulcin, phyllodulcin, sarsasancin, phloridzin, trilobatin, piceidin, oslazin, podoside A, pterocaryoside B, saprolin, phlomisoside I, perianin I, abrusoside A, cyclocarioside I, cyclamate I, aspartame and its salts, aspartame-potassium, aspartame-alitame, aspartame-potassium, aspartame-a, thaumatin, tamarine, trosine, glycyrrhizin, Neotame, neohesperidin dihydrochalcone (NHDC), saccharin, and combinations thereof.

In further aspects, the disclosed sweeteners can comprise REBA, REBB, REBC, REBD, REBE, REBF, REBM, REBN, or a combination thereof, and at least one other sweetener that acts in combination as a sweetener (i.e., one or more substances that provide sweetness) for the disclosed sweetener compositions. The disclosed sweetener compositions generally exhibit a synergistic effect when the individual sweetener compounds are combined and have an improved flavor and time profile as compared to each sweetener alone. One or more additional sweeteners may be used in the disclosed sweetener compositions. In yet another aspect, the disclosed sweetener compositions comprise REBA and at least one additional sweetener. In still further aspects, the sweetener composition comprises a REBB and at least one additional sweetener. In an even further aspect, the sweetener composition comprises a REBC and at least one additional sweetener. In still further aspects, the sweetener composition comprises REBD and at least one additional sweetener. In yet another aspect, the sweetener composition comprises REBE and at least one additional sweetener. In even further aspects, the sweetener composition comprises REBF and at least one additional sweetener. In still further aspects, the sweetener composition comprises REBM and at least one additional sweetener. In yet another aspect, the sweetener composition comprises REBN and at least one additional sweetener.

Sweetener composition

In various aspects, the present disclosure relates to sweetener compositions comprising a sweetener and a taste modifier composition. The taste modifier composition improves key properties associated with many sweeteners, including maximum sweetness response; mitigating flavor profile problems, such as bitterness and/or licorice-like off-flavors; improvement ofSweet aftertaste properties of good sweetness onset and lingering; improve desensitization/adaptation profile issues; and improve body feel/mouthfeel characteristics. As used herein, the term "off-flavor" refers to the amount or degree of taste that is not characteristic or generally absent in the beverage products or consumable products of the present disclosure. For example, off-tastes are undesirable tastes of consumer's sweetened consumables, such as bitter, licorice-like, metallic, unpleasant, astringent, delayed onset of sweetness, lingering sweet aftertaste, and the like. In a further aspect, the disclosed sweetener compositions comprise a taste modifier component comprising a sweetener having a compound selected from the group consisting of Na and⁺、K⁺、Ca²⁺and Mg²⁺A first salt of the first cation of (a). The taste modifier component of the disclosed sweetener compositions optionally can further comprise a second cation, a third cation, and a fourth cation.

As noted above, HP sweeteners often differ significantly from natural high calorie sugars in certain ways that are frustrating to consumers and limit market penetration of products containing many HP sweeteners. Accepted measures of commercial viability of HP sweeteners include: 1) quality of taste; 2) safety; 3) solubility; 4) stability; and 5) cost. HP sweeteners exhibit a temporal profile, maximal response, flavor profile, mouthfeel, and often desensitization/adaptation behavior different from that of sugar in terms of taste quality. In particular, HP sweeteners often exhibit one or more of the following problems (problems) or problems (issues):

· _mproblem R:insufficient maximal sweet response;

·flavor profile problem:bitter and licorice-like off-flavors;

·time profile problem:delay in sweetness onset and lingering sweet aftertaste (sweetness linger ═ SL);

·desensitization/adaptation profile problem:sweetness leads to desensitization of the taste system and/or a reduction in perceived sweetness upon repeated tasting; and

·somatosensory/mouthfeel problems:lack of body sensation common in sugar sweetening formulas(mouthfeel).

Attempts have been made in the industry to address the taste quality issues associated with many HP sweeteners. However, while some currently available taste modulators can address the taste quality issue, these known taste modulators add unacceptable cost, making their use in common food and beverage products impractical; provide only limited adjustment to taste quality issues, thereby limiting their widespread use; associated with regulatory or potential toxicity issues; or a combination of all these disadvantages.

The primary use of HP sweeteners has been and will continue to be 0-calorie and low-calorie beverages. Thus, with respect to the cost metrics discussed above, representative cost considerations for HP sweeteners can be evaluated in a first approximation based on the cost impact of beverage use. Beverage manufacturers typically determine ingredient costs on a cost per unit use case (CUC) basis, where a unit use case is 24 ounce-8 ounce bottles (about 5.7L). To illustrate, currently in the united states, the sweetener system CUC for sucrose sweetened beverages is about $0.60, the high fructose corn syrup sweetened beverage is about $0.50, the aspartame sweetened beverage is about $0.04, and the aspartame/acesulfame K sweetened beverage is about $ 0.03.

In contrast, the use of many HP sweeteners cannot be used in typical beverage or food products because they typically require taste modifiers to address the taste quality issues described above. In particular, currently available taste modulators add significantly to the cost of using many HP sweeteners. For example, beverages using sweetener formulations comprising rebaudioside a are understood in the industry to require the use of taste modifiers, such as meso-erythritol, in order to achieve the desired taste quality metrics described above. However, at levels required for beverage use, the rebaudioside a/meso-erythritol formulation is estimated to cost from about $1.20 to about $1.50 on a CUC basis. Thus, while the use of natural sweeteners such as rebaudioside a in beverage products is highly desirable in many respects, the use in such cases is cost prohibitive.

In various aspects, disclosed sweetener compositions comprise: sweeteners anda taste modulator component, the taste modulator component comprising: has a structure independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); optionally, having a substituent independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); optionally, having a substituent independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); and optionally, having a structure independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A fourth salt of a fourth cation of (a); provided that the first cation, the second cation, the third cation, and the fourth cation are not the same.

In further aspects, the disclosed sweetener compositions comprise: a sweetener and a taste modifier component, the taste modifier component comprising: a first salt having a first cation and a first anion such that the first cation is selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a And the first anion is selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C) ₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof. In a particular aspect, the first anion comprises citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) And combinations thereof. Alternatively, in an aspect, the first anion comprises citrate (C)₆H₅O₇ ^-3) Or the first anion comprises chloride (Cl)^-)。

In further aspects, the disclosed sweetener compositions comprise: a sweetener and a taste modifier component, the taste modifier component comprising: a first salt having a first cation and a first anion; optionally, a second salt having a second cation and a second anion; optionally, a third salt having a third cation and a third anion; and optionally, a fourth salt having a fourth cation and a fourth anion; the first cation is independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a The second cation is independently selected from Na ⁺、K⁺、Ca²⁺And Mg²⁺(ii) a The third cation is independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a And the fourth cation is independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a The first anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; the second anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C) ₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; the third anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; and the fourth anion is independently selected from gluconate (C) ₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; provided that the first cation, the second cation, the third cation, and the fourth cation are not the same.

In various aspects, disclosed sweetener compositions comprise: a sweetener and a taste modifier component, the taste modifier component comprising: has a structure independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); optionally, haveIs independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); optionally, having a substituent independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); and optionally, having a structure independently selected from Na ⁺、K⁺、Ca²⁺And Mg²⁺A fourth salt of a fourth cation of (a); provided that the first cation, the second cation, the third cation, and the fourth cation are not the same; and such that the sweetener comprises a natural HP sweetener, a synthetic HP sweetener, a carbohydrate/polyol sweetener, or a combination thereof.

In further aspects, the disclosed sweetener compositions comprise: a sweetener and a taste modifier component, the taste modifier component comprising: a first salt having a first cation and a first anion such that the first cation is selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a And the first anion is selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO) ₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof. In a particular aspect, the first anion comprises citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) And combinations thereof; and such that the sweetener comprises a natural HP sweetener, a synthetic HP sweetener, a carbohydrate/polyol sweetener, or a combination thereof. Alternatively, in an aspect, the first anion comprises citrate (C)₆H₅O₇ ^-3) Or the first anion comprises chloride (Cl)^-)。

In further aspects, the disclosed sweetener compositions comprise: a sweetener and a taste modifier component, the taste modifier component comprising: a first salt having a first cation and a first anion; optionally, a second salt having a second cation and a second anion; a third salt optionally having a third cation and a third anion; and optionally, a fourth salt having a fourth cation and a fourth anion; the first cation is independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a The second cation is independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a The third cation is independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a And a firstThe tetracationic groups are independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a The first anion is independently selected from gluconate (C) ₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; the second anion is independentIs selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C) ₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; the third anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; and the fourth anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Lemon and lemonDihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C) ₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; provided that the first cation, the second cation, the third cation, and the fourth cation are not the same; and such that the sweetener comprises a natural HP sweetener, a synthetic HP sweetener, a carbohydrate/polyol sweetener, or a combination thereof.

In various aspects, disclosed sweetener compositions comprise: sweetener and taste modifier component, said taste modifier componentComprises the following components: has a structure independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); optionally, having a substituent independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); optionally, having a substituent independently selected from Na ⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); and optionally, having a structure independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A fourth salt of a fourth cation of (a); provided that the first cation, the second cation, the third cation, and the fourth cation are not the same; and such that the sweetener comprises a stevia sweetener selected from the group consisting of stevioside, rubusoside, steviolbioside, dulcoside a, steviolbioside B, steviolbioside C, steviolbioside D, steviolbioside E, steviolbioside F, steviolbioside M, a glucosylated steviol glycoside, a mixture of glucosylated steviol glycosides or a combination thereof.

In further aspects, the disclosed sweetener compositions comprise: a sweetener and a taste modifier component, the taste modifier component comprising: a first salt having a first cation and a first anion such that the first cation is selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a And the first anion is selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C) ₄H₃O₄ ^-1) Amber, amberAcid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof. In a particular aspect, the first anion comprises citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) And combinations thereof; and such that the sweetener comprises a stevia sweetener selected from the group consisting of stevioside, rubusoside, steviolbioside, dulcoside a, steviolbioside B, steviolbioside C, steviolbioside D, steviolbioside E, steviolbioside F, steviolbioside M, a glucosylated steviol glycoside, a mixture of glucosylated steviol glycosides or a combination thereof.

In further aspects, the disclosed sweetener compositions comprise: a sweetener and a taste modifier component, the taste modifier component comprising: a first salt having a first cation and a first anion; optionally, a second cation and a second anion A second salt of the ion; optionally, a third salt having a third cation and a third anion; and optionally, a fourth salt having a fourth cation and a fourth anion; the first cation is independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a The second cation is independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a The third cation is independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a And the fourth cation is independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a The first anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; the second anion is independently selected from gluconate (C) ₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; the third anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C) ₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; and the fourth anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; provided that the first cation, the second cation, the third cation, and the fourth cation are not the same; and such that the sweetener comprises a stevia sweetener selected from the group consisting of stevioside, rubusoside, steviolbioside, dulcoside a, steviolbioside B, steviolbioside C, steviolbioside D, steviolbioside E, steviolbioside F, steviolbioside M, a glucosylated steviol glycoside, a mixture of glucosylated steviol glycosides or a combination thereof.

In various aspects, disclosed sweetener compositions comprise: a sweetener and a taste modifier component, the taste modifier component comprising: has a structure independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); optionally, having a substituent independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); optionally, having a substituent independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); and optionally, having a structure independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A fourth salt of a fourth cation of (a); provided that the first cation, the second cation, the third cation, and the fourth cation are not the same; and such that the enhancing agent comprises a stevia sweetener selected from the group consisting of rebaudioside a, rebaudioside D, rebaudioside M, glucosylated steviol glycosides, mixtures of glucosylated steviol glycosides or combinations thereof.

In further aspects, the disclosed sweetener compositions comprise: a sweetener and a taste modifier component, the taste modifier component comprising: a first salt having a first cation and a first anion such that the first cation is selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a And the first anion is selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C) ₆H₅O₇ ^-3)、Hydrogen citrate radical (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof. In a particular aspect, the first anion comprises citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) And combinations thereof; and such that the enhancing agent comprises a stevia sweetener,the stevia sweetener is selected from rebaudioside A, rebaudioside D, rebaudioside M, a glucosylated steviol glycoside, a mixture of glucosylated steviol glycosides or a combination thereof.

In further aspects, the disclosed sweetener compositions comprise: a sweetener and a taste modifier component, the taste modifier component comprising: a first salt having a first cation and a first anion; optionally, a second salt having a second cation and a second anion; optionally, a third salt having a third cation and a third anion; and optionally, a fourth salt having a fourth cation and a fourth anion; the first cation is independently selected from Na ⁺、K⁺、Ca²⁺And Mg²⁺(ii) a The second cation is independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a The third cation is independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a And the fourth cation is independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a The first anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; the second anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C) ₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; the third anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO) ₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; and the fourth anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; provided that the first cation, the second cation, the third cation, and the fourth cation are not the same; and such that the enhancing agent comprises a stevia sweetener selected from the group consisting of rebaudioside a, rebaudioside D, rebaudioside M, glucosylated steviol glycosides, mixtures of glucosylated steviol glycosides or combinations thereof.

The amount or relative amount of sweetener and taste modifier in the disclosed sweetener compositions is determined, in part, by the application or use of the disclosed sweetener compositions and the product environment. That is, the amount of sweetener and taste modifier in the disclosed sweetener compositions in beverages, food products, nutraceuticals, pharmaceuticals, and the like will be determined by the sweetness intensity requirements for a particular product application. In addition, the amount or relative amount of sweetener and taste modifier in the disclosed sweetener compositions is determined in part by the Dietary Reference Intake (DRI) of the salt used in the established taste modifier, including various regulatory bodies and health or scientific bodies and organizations. For example, exemplary DRIs have been disclosed by The National academy of sciences medical research (see: Dietary references: The Essential Guide to Nutrient references, J.J.Otten, J.Pitzi Hellwig, L.D.Meyers, The National academy Press,2006, Washington, D.C.). Thus, the levels of salts (first salt, optional second salt, optional third salt, and optional fourth salt) need to be present in effective amounts to modulate the taste properties of the sweetener, i.e., to appropriately mitigate factors such as maximal sweetness response, bitter taste and/or licorice-like off-taste, sweetness linger, desensitization, and adaptation, and somatosensory/mouthfeel parameters, while not presenting concern over DRI. Representative DRIs as disclosed by the national academy of sciences medical research are given in table 2 below.

Table 2.

The nutrients are assumed to be in the form of ions.

In various aspects, the sweetener is present in the disclosed sweetener compositions in an amount effective to provide a concentration from about 1mg/L to about 1000mg/L when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic; and wherein the total cations, when present in the beverage, food, nutraceutical, pharmaceutical, or cosmetic, are present in an amount effective to provide less than or equal to 20% of the DRI provided by the national academy of sciences medical research in america; and wherein the total cation represents the sum of the first cation and the second, third and fourth cations, when present.

In further aspects, the sweetening agent, when present in the beverage, food, nutraceutical, pharmaceutical or cosmetic product, is present in the disclosed sweetener composition in an amount effective to provide a concentration of from about 0.1mg/L to about 1000mg/L (if the sweetener is a non-caloric sweetener) or a concentration of from about 1.0 wt% to about 15 wt% (if the sweetener is a high-caloric sweetener); and wherein the total cations, when present in the beverage, food, nutraceutical, pharmaceutical or cosmetic product, are effective to provide less than or equal to about 25mM Na ⁺Less than or equal to about 25mM K⁺Less than or equal to about 15mM Mg²⁺And less than or equal to about 25mM Ca²⁺Is present in a concentration of; and wherein the total cation represents the sum of the first cation and the second, third and fourth cations, when present.

In another aspect, the sweetener is present in a beverage or food productIn a nutraceutical, pharmaceutical or cosmetic in an amount effective to provide a concentration of from about 0.1mg/L to about 1000mg/L (if the sweetener is a non-caloric sweetener) or from about 1.0 wt.% to about 15 wt.% if the sweetener is a high-caloric sweetener; and wherein the total cations, when present in the beverage, food, nutraceutical, pharmaceutical or cosmetic product, are effective to provide less than or equal to about 17.5mM Na⁺Less than or equal to about 17.5mM K⁺Less than or equal to about 10mM Mg²⁺And less than or equal to about 17.5mM Ca²⁺Is present in a concentration of; and wherein the total cation represents the sum of the first cation and the second, third and fourth cations, when present.

In further aspects, the sweetening agent, when present in the beverage, food, nutraceutical, pharmaceutical or cosmetic product, is present in the disclosed sweetener composition in an amount effective to provide a concentration of from about 0.1mg/L to about 1000mg/L (if the sweetener is a non-caloric sweetener) or a concentration of from about 1.0 wt% to about 15 wt% (if the sweetener is a high-caloric sweetener); and wherein the total cations, when present in the beverage, food, nutraceutical, pharmaceutical or cosmetic product, are effective to provide less than or equal to about 10mM Na ⁺Less than or equal to about 10mM K⁺Less than or equal to about 5mM Mg²⁺And less than or equal to about 10mM Ca²⁺Is present in a concentration of; and wherein the total cation represents the sum of the first cation and the second, third and fourth cations, when present.

In further aspects, the sweetening agent, when present in the beverage, food, nutraceutical, pharmaceutical or cosmetic product, is present in the disclosed sweetener composition in an amount effective to provide a concentration of from about 0.1mg/L to about 1000mg/L (if the sweetener is a non-caloric sweetener) or a concentration of from about 1.0 wt% to about 15 wt% (if the sweetener is a high-caloric sweetener); and wherein the total cations, when present in the beverage, food, nutraceutical, pharmaceutical or cosmetic product, are effective to provide less than or equal to about 13mM Na⁺Less than or equal to about 24mM K⁺Less than or equal to about 2.6mM Mg²⁺And less than or equal to about 5.0mM Ca²⁺Is present in a concentration of; and wherein the total cation represents the sum of the first cation and the second, third and fourth cations, when present.

In various aspects, the effective amount described above can be in the form of a concentrate, such that when used in a beverage, food, or the like, it is diluted to the effective amount disclosed described above. Thus, the concentrate may have an effective amount that is 2 to 100 times greater than the effective amount for direct consumption or concentration used in products such as beverages, foods, and the like.

The disclosed sweetener compositions may be present in a variety of forms. For example, the disclosed sweetener compositions can be present as a powder, granules, agglomerated solids, gels, tablets, or a combination thereof. In some cases, the disclosed sweeteners may be present as a powder, granules, agglomerated solid, or another substantially solid form. As used herein, "agglomerated solid" means a plurality of particles of the disclosed sweetener composition that are aggregated and held together. Examples of agglomerated solids include, but are not limited to, binder-retained agglomerates, tablets, extrudates, and granules.

In further aspects, the disclosed sweetener compositions may be present in liquid, gel, or solution form, including forms such as: beverages, foods, nutraceuticals, pharmaceuticals, cosmetics, or can be used as additives to beverages, foods, nutraceuticals, pharmaceuticals, cosmetics, or concentrates for preparing beverages, foods, nutraceuticals, pharmaceuticals, cosmetics. The disclosed sweetener compositions may also comprise food-acceptable buffers, such as citric acid buffers or phosphoric acid buffers. Disclosed forms of the disclosed sweetener compositions include forms that are: a sweetener composition co-crystallized with a sugar or a polyol, an agglomerated sweetener composition, a compacted sweetener composition, a dried sweetener composition, a particulate sweetener composition, a spheronized sweetener composition, a particulate sweetener composition, and a liquid sweetener composition.

In various aspects, the disclosed sweetener compositions may further comprise additives such as liquid carriers, binder matrices, additional additives, and/or the like as described in detail below. In some aspects, the disclosed sweetener compositions comprise 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, flavoring and flavoring ingredients, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, weighting agents, gums, antioxidants, colorants, flavonoids, alcohols, polymers, and combinations thereof. In some aspects, the additives are used to improve the temporal profile and flavor profile of the sweetener to provide a sweetener composition with a good taste, such as a taste similar to sucrose.

In further aspects, the disclosed sweetener compositions comprise one or more polyols. The term "polyol" as used herein refers to a molecule containing more than one hydroxyl group. In some aspects, the polyol can be a diol, triol, or tetraol containing 2, 3, and 4 hydroxyl groups, respectively. The polyol may also contain more than 4 hydroxyl groups, such as pentaol, hexaol, heptaol, or the like, each of which contains 5, 6, 7, or even more hydroxyl groups. In addition, the polyol may also be a sugar alcohol, a polyhydroxy alcohol, a polymer containing OH functionality, or a polyol which is a reduced form of a carbohydrate in which carbonyl groups (aldehydes or ketones, reducing sugars) have been reduced to primary or secondary hydroxyl groups. In various aspects, the polyol can include erythritol, xylitol, sorbitol, lactitol, isomalt (isomalt), maltitol, reduced isomaltooligosaccharide, reduced xylooligosaccharide, reduced gentiooligosaccharide, reduced maltose syrup, reduced glucose syrup, and combinations thereof. In further aspects, the polyol can include erythritol, xylitol, sorbitol, lactitol, isomalt, galactitol, and maltitol, and combinations thereof. In a further aspect, the polyol can include erythritol. In further aspects, the polyol may be obtained by reduction of isomaltulose or sugar alcohol or any other carbohydrate capable of being reduced without adversely affecting the taste of the disclosed sweetener compositions.

In further aspects, the polyol, when present in a sweetening composition such as, for example, a beverage, can be present in an amount effective to provide a concentration from about 100ppm to about 250,000ppm based on the total weight of the sweetening composition. In other aspects, the polyol, when present in the sweetening composition, is present in the disclosed sweetener composition in an amount effective to provide a concentration from about 400ppm to about 80,000ppm, such as, for example, from about 5,000ppm to about 40,000ppm, based on the total weight of the sweetening composition. As used herein, the term "ppm" refers to, for example, parts per million by weight of a given material, e.g., a compound, component, sweetener, disclosed taste modifier (and components that make up the taste modifier), or additive in a composition or product containing the given material; including, for example, milligrams of a given material per kilogram of the composition or product containing the given material (i.e., mg/kg); milligrams of a given material per liter of a composition or product containing the given material (i.e., mg/L); or the volume (in microliters) of a given material per liter of a composition or product containing the given material (i.e., μ L/L).

In further aspects, suitable amino acid additives include any compound comprising at least one amino functionality and at least one acid functionality. Examples include, but are not limited to, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine (theanine), cysteine, cystine, alanine, valine, tyrosine, leucine, trans-4-hydroxyproline, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (α -, β -, and/or δ -isomers), glutamine, hydroxyproline, taurine (taurine), norvaline, sarcosine, and salt forms thereof such as sodium or potassium or acid salts, and mixtures of any of the foregoing. The amino acid additive may also be in the D-configuration, the L-configuration, and combinations thereof. Furthermore, the amino acids can, if appropriate, be the α -, β -, γ -and/or δ -isomers. In some aspects, combinations of the foregoing amino acids and their corresponding salts (e.g., their sodium, potassium, calcium, magnesium or other alkali or alkaline earth metal salts or acid salts) are also suitable additives. The amino acids may be natural or synthetic. Amino acids may also be modified. A modified amino acid refers to any amino acid in which at least one atom has been added, removed, substituted, or a combination thereof (e.g., an N-alkyl amino acid, an N-acyl amino acid, or an N-methyl amino acid). Non-limiting examples of modified amino acids include amino acid derivatives such as N, N, N-trimethylglycine, N, N-dimethylglycine, N-methylglycine and N-methylalanine. As used herein, modified amino acids encompass both modified and unmodified amino acids. Amino acids, as used herein, also encompass both 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-epsilon-lysine), poly-L-ornithine (e.g., poly-L-alpha-ornithine or poly-L-beta-ornithine), poly-L-arginine, other polymeric forms of 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-configuration or the L-configuration. In addition, the polyamino acids may, if appropriate, be the alpha, beta, gamma, delta and epsilon isomers. In some aspects, combinations of the foregoing polyamino acids and their corresponding salts (e.g., their sodium, potassium, calcium, magnesium or other alkali or alkaline earth metal or acid salts) are also suitable additives. The polyamino acids described herein may also include 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 has been added, removed, substituted, or a combination thereof (e.g., an N-alkyl polyamino acid or an N-acyl polyamino acid). As used herein, polyamino acids encompass both modified and unmodified polyamino acids. For example, modified polyamino acids include, but are not limited to, polyamino acids having a variety of Molecular Weights (MW), such as poly-L-a-lysine having a MW of 1,500, a MW of 6,000, a MW of 25,200, a MW of 63,000, a MW of 83,000, or a MW of 300,000.

In further aspects, the amino acid, when present in a sweetening composition such as, for example, a beverage, is present in the disclosed sweetener composition in an amount effective to provide a concentration from about 10ppm to about 50,000ppm based on the total weight of the sweetening composition. In another aspect, the amino acid, when present in the sweetening composition, is present in the disclosed sweetener composition in an amount effective to provide a concentration from about 1,000ppm to about 10,000ppm, such as, for example, from about 2,500ppm to about 5,000ppm or from about 250ppm to about 7,500ppm, based on the total weight of the sweetening composition.

In further aspects, 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 or other physiologically acceptable salts), and combinations thereof.

In further aspects, 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 include nucleotide-related additives such as nucleosides or nucleobases (e.g., guanine, cytosine, adenine, thymine, uracil). The nucleotides are present in the disclosed sweetener compositions, and when present in a sweetening composition such as, for example, a beverage, can be present in an amount effective to provide a concentration from about 5ppm to about 1,000ppm based on the total weight of the sweetening composition.

In further aspects, suitable organic acid additives include any compound containing a-COOH moiety or ester derivative thereof, such as, for example, C2-C30 carboxylic acids, substituted hydroxy C2-C30 carboxylic acids, butyric acid, benzoic acid, substituted benzoic acids (e.g., 2, 4-dihydroxybenzoic acid), substituted cinnamic acids, hydroxy acids, substituted hydroxybenzoic acids, anisic acid, substituted cyclohexylcarboxylic acids, tannic acid (tannic acid), aconitic acid (aconitic acid), lactic acid, tartaric acid, citric acid, isocitric acid, gluconic acid, glucoheptonic acid, adipic acid, hydroxycitric acid, malic acid, fruit acid (fruitaric acid) (a blend 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, succinic acid, tartaric acid, erythorbic acid (erythorbic acid), polyglutamic acid, glucono delta lactone and alkali metal salt or alkaline earth metal salt derivatives thereof. Furthermore, the organic acid additive may also be in the D-configuration or the L-configuration.

In further aspects, suitable organic acid additive salts include, but are not limited to, sodium, calcium, potassium, and magnesium salts of all organic acids, such as salts of 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 optionally substituted with at least one group selected from: hydrogen, alkyl, alkenyl, alkynyl, halogen, haloalkyl, carboxyl, acyl, acyloxy, amino, amido, carboxyl derivatives, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, thiol, imino, sulfonyl, sulfenyl, sulfinyl, sulfamoyl, carboxyalkoxy (carboxalkoxy), carboxamide, phosphono, phosphinyl (phosphinyl), phosphoryl, phosphino (phosphino), thioether, anhydride, oximato, hydrazino, carbamoyl, or phosphonato (phosphonato). In particular aspects, the organic acid additive is present in the disclosed sweetener compositions in an amount from about 10ppm to about 5,000ppm based on the total weight of the disclosed sweetener composition.

In further aspects, suitable flavoring agents and flavor ingredient additives include, but are not limited to, vanillin (vanillin), vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, virldiflol, 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 flavor, and may include natural or non-natural (synthetic) substances that are safe for humans or animals when used within the generally accepted range. Flavoring agents, when present in a sweetening composition such as, for example, a beverage, are present in the disclosed sweetener compositions in an amount effective to provide a concentration from about 0.1ppm to about 4,000ppm based on the total weight of the sweetening composition. In some cases, the flavoring agent or ingredient may also contribute to the sweetness of the composition. For example, the presence of the additive may result in an increase in the sweetness equivalence of the composition over the brix of the sugar. In such cases, flavoring agents are also considered sweetener compounds in the practice of the present disclosure.

In further aspects, suitable polymeric additives include, but are not limited to, chitosan (chitosan), pectin, pectic acid, pectinic acid, polyuronic acid, polygalacturonic acid, starch, food hydrocolloids or crude extracts thereof (e.g., gum arabic (gum acacia Senegal), gum acacia seyal (gum acacia seyal), carrageenan (carageenan)), poly-L-lysine (e.g., poly-L-a-lysine or poly-L-e-lysine), poly-L-ornithine (e.g., poly-L-a-ornithine, poly-L-e-ornithine), polypropylene glycol, polyethylene glycol, poly (ethylene glycol methyl ester), polyarginine, polyaspartic acid, polyethyleneimine, alginic acid, sodium alginate, propylene glycol alginate, And sodium polyethylene glycol alginate, sodium hexametaphosphate and salts thereof, as well as other cationic and anionic polymers. The polymer, when present in a sweetening composition such as, for example, a beverage, can be present in the disclosed sweetener composition in an amount effective to provide a concentration from about 30ppm to about 2,000ppm based on the total weight of the sweetening composition.

In further aspects, 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% instant whey protein isolate, 34% whey protein, 50% hydrolyzed whey protein, and 80% whey protein concentrate), soluble rice protein, soy protein, protein isolates, protein hydrolysates, reaction products of protein hydrolysates, glycoproteins, and/or proteoglycans containing amino acids (e.g., glycine, alanine, serine, threonine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxyproline, and the like), collagen (e.g., gelatin), partially hydrolyzed collagen (e.g., hydrolyzed fish collagen), and collagen hydrolysates (e.g., porcine collagen hydrolysate). The protein hydrolysate, when present in a sweetening composition such as, for example, a beverage, can be present in the disclosed sweetener composition in an amount effective to provide a concentration from about 200ppm to about 50,000ppm based on the total weight of the sweetening composition.

In some instances, the present disclosure relates to sweetener compositions comprising a sweetener and the disclosed taste modifier compositions that provide a medium calorie beverage, e.g., a calorie reduction of about 33% to about 75% compared to standard beverages comprising one or more high calorie sweeteners such as sucrose, fructose (in the form of HFCS-55 or HFCS-42), and similar high calorie sweeteners. In recent years, the beverage industry has shown a strong interest in the formulation of such medium calorie beverages. In such medium calorie beverage formulations, high calorie sweeteners (e.g., sucrose, HFCS-55, HFCS-42, or even glucose) will be included to provide 67% to 50% to 25% sweetness in the beverage product. The remaining sweetness in such products must typically be provided by non-caloric sweeteners. And such non-caloric sweeteners can be synthetic non-caloric sweeteners, such as, for example, saccharin, cyclamate, aspartame, acesulfame-K, sucralose, neotame, and saccharin; or natural non-caloric sweeteners, such as stevia sweeteners (i.e., REBA, REBD, REBM, etc.), luo han guo sweeteners (i.e., mogroside V, siratose, etc.), protein sweeteners (i.e., thaumatin, brazzein, etc.); and one or more synthetic non-caloric sweeteners, a mixture of one or more natural non-caloric sweeteners, and combinations thereof. By using the disclosed taste modifier compositions and sweetener compositions of the present disclosure, all such blends of high-calorie and non-caloric sweeteners can be improved in taste (i.e., sustained reduction in sweetness and increase in body/mouthfeel).

It is useful to describe suitable methods to define the composition of such high-calorie/non-caloric sweetener blends when discussing a caloric beverage. One such system is the Concentration/Response (C/R) function previously described, which is useful for many high-calorie Sweeteners as well as non-caloric Sweeteners (see G.E. DuBois, et al, "A Systematic Study of Concentration-Response Relationships of Sweelers", In Sweelers: Discovery, Molecular Design and chemistry, DE Walters, F Orthoefer and DuGE Bois editors, ACS Symposium Series 450, ACS Books, Washington, DC, 1990). Representative examples of the C/R functions determined at the time for the sweetener of interest are given in Table 3 below.

Table 3.

Sweetening agent	C/R function	Note
			1. Sucrose	R＝C	C in% (w/v)
2. Fructose	R＝1.27C+0.04	C in% (w/v)
			3. Glucose	R＝0.60C–0.02	C in% (w/v)
4. Aspartame	R＝16.0C/(560+C)	C in mg/L
			5. acesulfame-K	R＝11.6C/(470+C)	C in mg/L
6. Rebaudioside A	R＝10C/(200+C)	C in mg/L

All equations calculate the response (R) as the sucrose sweetness equivalent (i.e., R ═ 8.0 means the sweetness equivalent to 8.0% sucrose); all the C/R function data for sugars and polyols are best fitted by a linear C/R function equation and all the C/R function data for HP sweeteners are best fitted by the form R ═ R _m×C/(k_d+ C) hyperbolic function best fit, where R_mIs the maximum reaction, and K_dIs the apparent sweetener/receptor dissociation constant.

The following example is used to illustrate how the C/R function can be utilized in the design of a medium calorie beverage. Assume that the goal is to formulate a 50% reduced calorie beverage with a blend of sucrose and REBA, where the initial full calorie beverage contains 10.0% sucrose. Assuming no synergy between sucrose and REBA, such a blend would require 5.0% sucrose and a REBA concentration equivalent to 5.0% sucrose. The necessary concentration (C) of REBA is easily calculated from its C/R function R as 10C/(200+ C) as follows:

5.0 ═ 10 × C/(200+ C); and C200 mg/L.

Thus, the use of a C/R function, such as that described above for the example of REBA, may be used to predict the appropriate concentration of the sweetener of interest. A prototype beverage formulation can then be made and the sweetener concentration appropriately adjusted to provide the necessary target sweetness intensity level. Such sweetener compositions for beverages will also comprise the disclosed taste modifier compositions.

Beverage composition

In various aspects, the present disclosure is directed to beverage compositions comprising at least one disclosed sweetener and one or more taste modifier components. The taste modifier component improves key properties associated with sweeteners in beverage compositions, including overall taste response; mitigating a variety of flavor profile issues; improve desensitization/adaptation profile issues; and improve body feel/mouthfeel characteristics. In a further aspect, the disclosed taste modulator compositions comprise a first taste modulator component comprising a compound having a structure selected from Na ⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a). The beverage composition optionally may further comprise one or more additional taste modifier components, e.g., a second taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); a third taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); and a fourth taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A fourth salt of a fourth cation of (a). In some cases, the additional taste modifier components each comprise a compound selected from Na⁺、K⁺、Ca²⁺And Mg²⁺Of (2) a different cation.

In various aspects, beverage combinations are disclosedThe product comprises: at least one disclosed sweetener and at least one sweetener having a color independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); optionally, having a substituent independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); optionally, having a substituent independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); and optionally, having a structure independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A fourth salt of a fourth cation of (a); provided that the first cation, the second cation, the third cation, and the fourth cation are not the same.

In further aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first salt having a first cation and a first anion, such that the first cation is selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a And the first anion is selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof. In a particular aspect, the first anion comprises citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) And combinations thereof. Alternatively, in an aspect, the first anion comprises citrate (C) ₆H₅O₇ ^-3) Or the first anion comprises chloride (Cl)^-)。

In further aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first salt having a first cation and a first anion; optionally, a second salt having a second cation and a second anion; optionally, a third salt having a third cation and a third anion; and optionally, a fourth salt having a fourth cation and a fourth anion; the first cation is independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a The second cation is independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a The third cation is independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a And the fourth cation is independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a The first anion is independently selected from glucoseAcid radical (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H) ₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; the second anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; the third anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C) ₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; and the fourth anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO) ₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof. In some cases, the first cation, the second cation, the third cation, and the fourth cation are not the same. In other cases, some or all of the first cation, the second cation, the third cation, and the fourth cation may be the same, provided that the first anion, the second anion, the third anion, and the fourth anion are not the same.

In further aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first sweetener having a first cation and a first anionSalt; a second salt having a second cation and a second anion; optionally, a third salt having a third cation and a third anion; and optionally, a fourth salt having a fourth cation and a fourth anion; the first cation is independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a The second cation is independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a The third cation is independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a And the fourth cation is independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a The first anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C) ₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; the second anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F) ^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; the third anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; and the fourth anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C) ₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glycerin, glycerinAcid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof. In some cases, the first cation, the second cation, the third cation, and the fourth cation are not the same. In other cases, some or all of the first cation, the second cation, the third cation, and the fourth cation may be the same, provided that the first anion, the second anion, the third anion, and the fourth anion are not the same.

In further aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first salt having a first cation and a first anion; a second salt having a second cation and a second anion; a third salt having a third cation and a third anion; and optionally, a fourth salt having a fourth cation and a fourth anion; the first cation is independently selected from Na ⁺、K⁺、Ca²⁺And Mg²⁺(ii) a The second cation is independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a The third cation is independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a And the fourth cation is independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a The first anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate salt (b)C₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; the second anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C) ₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; the third anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO) ₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; and the fourth anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1)、Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof. In some cases, the first cation, the second cation, the third cation, and the fourth cation are not the same. In other cases, some or all of the first cation, the second cation, the third cation, and the fourth cation may be the same, provided that the first anion, the second anion, the third anion, and the fourth anion are not the same.

In further aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first salt having a first cation and a first anion; a second salt having a second cation and a second anion; a third salt having a third cation and a third anion; the first cation is independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a The second cation is independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a The third cation is independently selected from Na⁺、K⁺、Ca²⁺And Mg²⁺(ii) a The first anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; the second anion is independently selected from gluconate (C) ₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; and the third anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C) ₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof. In some cases, the first cation, the second cation, the third cation, and the fourth cation are not the same. In other cases, some or all of the first cation, the second cation, the third cation, and the fourth cation may be the same, provided that the first anion, the second anion, the third anion, and the fourth anion are not the same.

In further aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first salt having a first cation and a first anion; a second salt having a second cation and a second anion; a third salt having a third cation and a third anion; the first cation being K⁺(ii) a The second cation being Mg²⁺(ii) a The third cation is Ca²⁺(ii) a The first anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C) ₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; the second anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate radical(C₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO) ₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof; and the third anion is independently selected from gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-) Fluorine ion (F)^-) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof. In some cases, the first cation, the second cation, the third cation, and the fourth cation are not the same. In other cases, some or all of the first cation, the second cation, the third cation, and the fourth cation may be the same, provided that the first anion, the second anion, the third anion, and the fourth anion are not the same.

In further aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first salt having a first cation and a first anion; a second salt having a second cation and a second anion; a third salt having a third cation and a third anion; the first cation being K⁺(ii) a The second cation being Mg²⁺(ii) a The third cation is Ca²⁺(ii) a The first anion is independently selected from citrate (C)₆H₅O₇ ^-3) Or its conjugated acid form, chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Or hydrogen sulfate radical (HSO)₄ ^-1) Or a combination thereof; the second anion is independently selected from citrate (C)₆H₅O₇ ^-3) Or its conjugated acid form, chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Or hydrogen sulfate radical (HSO)₄ ^-1) Or a combination thereof; and the third anion is independently selected from citrate (C)₆H₅O₇ ^-3) Or its conjugated acid form, chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) Or hydrogen sulfate radical (HSO)₄ ^-1) Or a combination thereof. In some cases, the first cation, the second cation, the third cation, and the fourth cation are not the same. In other cases, some or all of the first cation, the second cation, the third cation, and the fourth cation may be the same, provided that the first anion, the second anion, the third anion, and the fourth anion are not the same.

In various aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first taste modifier component comprising a sweetener having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of a first cation and a first anion of (a); and a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation and the second anion of (a); such that if the first cation is Na⁺Or K⁺Then the first taste modulatorThe component is present at a concentration of from about 0mM to about 25mM, or if the first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 0mM to about 10 mM; and such that if the second cation is Na⁺Or K⁺Then the second taste modifier component is present in a concentration of from about 0mM to about 25mM, or if the second cation is Ca²⁺Or Mg²⁺Then the second taste modifier component is present at a concentration of from about 0mM to about 10 mM.

In various aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first taste modifier component comprising a sweetener having a structure selected from Na ⁺、K⁺、Ca²⁺And Mg²⁺A first salt of a first cation and a first anion of (a); and a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation and the second anion of (a); such that if the first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 0mM to about 25mM, or if the first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 0mM to about 5 mM; and such that if the second cation is Na⁺Or K⁺Then the second taste modifier component is present in a concentration of from about 0mM to about 25mM, or if the second cation is Ca²⁺Or Mg²⁺Or K⁺Then the second taste modifier component is present in a concentration of from about 0mM to about 10mM, or if the second cation is Ca²⁺Or Mg²⁺Then the second taste modifier component is present at a concentration of from about 0mM to about 10 mM.

In various aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first taste modifier component comprising a sweetener having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first cation of (a) anda first salt of a first anion; and a second regulator component comprising a compound having a structure selected from Na ⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation and the second anion of (a); such that if the first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 0mM to about 10mM, or if the first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 0mM to about 5 mM; and such that if the second cation is Na⁺Or K⁺Then the second taste modifier component is present in a concentration of from about 0mM to about 10mM, or if the second cation is Ca²⁺Or Mg²⁺Then the second taste modifier component is present at a concentration of from about 0mM to about 5 mM.

In various aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first taste modifier component comprising a sweetener having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of a first cation and a first anion of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation and the second anion of (a); such that if the first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 0.1mM to about 25mM, or if the first cation is Ca ²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 0.1mM to about 10 mM; and such that if the second cation is Na⁺Or K⁺Then the second taste modifier component is present in a concentration of from about 0.1mM to about 25mM, or if the second cation is Ca²⁺Or Mg²⁺Then the second taste modifier component is present at a concentration of from about 0.1mM to about 10 mM.

In various aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first tasteA taste modifier component, said first taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of a first cation and a first anion of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation and the second anion of (a); such that if the first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 0.1mM to about 25mM, or if the first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 0.1mM to about 5 mM; and such that if the second cation is Na⁺Or K⁺Then the second taste modifier component is present in a concentration of from about 0.1mM to about 25mM, or if the second cation is Ca ²⁺Or Mg²⁺Then the second taste modifier component is present at a concentration of from about 0.1mM to about 10 mM.

In various aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first taste modifier component comprising a sweetener having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of a first cation and a first anion of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation and the second anion of (a); such that if the first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 0.1mM to about 10mM, or if the first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 0.1mM to about 5 mM; and such that if the second cation is Na⁺Or K⁺Then the second taste modifier component is present in a concentration of from about 0.1mM to about 10mM, or if the second cation is Ca²⁺Or Mg²⁺Said second taste modifier component is present in an amount of from about 0From 1mM to about 5 mM.

In various aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first taste modifier component comprising a sweetener having a structure selected from Na ⁺、K⁺、Ca²⁺And Mg²⁺A first salt of a first cation and a first anion of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation and the second anion of (a); such that if the first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 1mM to about 25mM, or if the first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 1mM to about 10 mM; and such that if the second cation is Na⁺Or K⁺Then the second taste modifier component is present at a concentration of from about 1mM to about 25mM, or if the second cation is Ca²⁺Or Mg²⁺Then the second taste modifier component is present at a concentration of from about 1mM to about 10 mM.

In various aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first taste modifier component comprising a sweetener having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of a first cation and a first anion of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation and the second anion of (a); such that if the first cation is Na ⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 1mM to about 25mM, or if the first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 1mM to about 5 mM; and such that if the second cation is Na⁺Or K⁺Said second taste modifier component is selected fromIs present at a concentration of 1mM to about 25mM, or if the second cation is Ca²⁺Or Mg²⁺Then the second taste modifier component is present at a concentration of from about 1mM to about 10 mM.

In various aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first taste modifier component comprising a sweetener having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of a first cation and a first anion of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation and the second anion of (a); such that if the first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 1mM to about 10mM, or if the first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 1mM to about 5 mM; and such that if the second cation is Na ⁺Or K⁺Then the second taste modifier component is present in a concentration of from about 1mM to about 10mM, or if the second cation is Ca²⁺Or Mg²⁺Then the second taste modifier component is present at a concentration of from about 1mM to about 5 mM.

In various aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first taste modifier component comprising a sweetener having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); such that if the first cation is Na⁺Or K⁺Then said first taste modulator component is present in an amount of from about 0mM to about 25mMIs present in a concentration, or if said first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 0mM to about 10 mM; such that if the second cation is Na⁺Or K⁺Then the second taste modifier component is present in a concentration of from about 0mM to about 25mM, or if the second cation is Ca ²⁺Or Mg²⁺Said second taste modifier component is present at a concentration of from about 0mM to about 10 mM; and such that if the third cation is Na⁺Or K⁺Then the third taste modifier component is present in a concentration of from about 0mM to about 25mM, or if the third cation is Ca²⁺Or Mg²⁺Said third taste modifier component is present in a concentration of from about 0mM to about 10 mM.

In various aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first taste modifier component comprising a sweetener having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); such that if the first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 0mM to about 25mM, or if the first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 0mM to about 5 mM; such that if the second cation is Na ⁺Or K⁺Then the second taste modifier component is present in a concentration of from about 0mM to about 25mM, or if the second cation is Ca²⁺Or Mg²⁺Said second taste modifier component is present at a concentration of from about 0mM to about 10 mM; and such that if the third cation is Na⁺Or K⁺Then the third taste modifier component is present in a concentration of from about 0mM to about 25mM, or if the third cation is Ca²⁺Or Mg²⁺Said third taste modifier component is present in a concentration of from about 0mM to about 10 mM.

In various aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first taste modifier component comprising a sweetener having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); such that if the first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 0mM to about 10mM, or if the first cation is Ca ²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 0mM to about 5 mM; such that if the second cation is Na⁺Or K⁺Then the second taste modifier component is present in a concentration of from about 0mM to about 10mM, or if the second cation is Ca²⁺Or Mg²⁺Said second taste modifier component is present at a concentration of from about 0mM to about 5 mM; and such that if the third cation is Na⁺Or K⁺Then the third taste modifier component is present in a concentration of from about 0mM to about 10mM, or if the third cation is Ca²⁺Or Mg²⁺Said third taste modifier component is present in a concentration of from about 0mM to about 5 mM.

In various aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first taste modifier component comprising a sweetener having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺Of a first cation ofA first salt; a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); such that if the first cation is Na ⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 0.1mM to about 25mM, or if the first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 0.1mM to about 10 mM; such that if the second cation is Na⁺Or K⁺Then the second taste modifier component is present in a concentration of from about 0.1mM to about 25mM, or if the second cation is Ca²⁺Or Mg²⁺Said second taste modifier component is present at a concentration of from about 0.1mM to about 10 mM; and such that if the third cation is Na⁺Or K⁺Then the third taste modifier component is present in a concentration of from about 0.1mM to about 25mM, or if the third cation is Ca²⁺Or Mg²⁺Said third taste modifier component is present in a concentration of from about 0.1mM to about 10 mM.

In various aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first taste modifier component comprising a sweetener having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure selected from Na ⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); such that if the first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 0.1mM to about 25mM, or ifThe first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 0.1mM to about 5 mM; such that if the second cation is Na⁺Or K⁺Then the second taste modifier component is present in a concentration of from about 0.1mM to about 25mM, or if the second cation is Ca²⁺Or Mg²⁺Said second taste modifier component is present at a concentration of from about 0.1mM to about 10 mM; and such that if the third cation is Na⁺Or K⁺Then the third taste modifier component is present in a concentration of from about 0.1mM to about 25mM, or if the third cation is Ca²⁺Or Mg²⁺Said third taste modifier component is present in a concentration of from about 0.1mM to about 10 mM.

In various aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first taste modifier component comprising a sweetener having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); a second regulator component comprising a compound having a structure selected from Na ⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); such that if the first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 0.1mM to about 10mM, or if the first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 0.1mM to about 5 mM; such that if the second cation is Na⁺Or K⁺Then the second taste modifier component is present in a concentration of from about 0.1mM to about 10mM, or if the second cation is Ca²⁺Or Mg²⁺Said second taste modifier component is present at a concentration of from about 0.1mM to about 5 mM; and such that if the third cation is Na⁺Or K⁺Then, thenThe third taste modifier component is present in a concentration of from about 0.1mM to about 10mM, or if the third cation is Ca²⁺Or Mg²⁺Said third taste modifier component is present in a concentration of from about 0.1mM to about 5 mM.

In various aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first taste modifier component comprising a sweetener having a structure selected from Na ⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); such that if the first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 1mM to about 25mM, or if the first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 1mM to about 10 mM; such that if the second cation is Na⁺Or K⁺Then the second taste modifier component is present at a concentration of from about 1mM to about 25mM, or if the second cation is Ca²⁺Or Mg²⁺Said second taste modifier component is present at a concentration of from about 1mM to about 10 mM; and such that if the third cation is Na⁺Or K⁺Then the third taste modifier component is present in a concentration of from about 1mM to about 25mM, or if the third cation is Ca²⁺Or Mg²⁺Said third taste modifier component is present in a concentration of from about 1mM to about 10 mM.

In various aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first taste modifier component comprising a sweetener having a structure selected from Na ⁺、K⁺、Ca²⁺And Mg²⁺Of the first cation of (a)Salt; a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); such that if the first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 1mM to about 25mM, or if the first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 1mM to about 5 mM; such that if the second cation is Na⁺Or K⁺Then the second taste modifier component is present at a concentration of from about 1mM to about 25mM, or if the second cation is Ca²⁺Or Mg²⁺Said second taste modifier component is present at a concentration of from about 1mM to about 10 mM; and such that if the third cation is Na⁺Or K⁺Then the third taste modifier component is present in a concentration of from about 1mM to about 25mM, or if the third cation is Ca²⁺Or Mg²⁺Said third taste modifier component is present in a concentration of from about 1mM to about 10 mM.

In various aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first taste modifier component comprising a sweetener having a structure selected from Na ⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); such that if the first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 1mM to about 10mM, or if the first cation isIs Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 1mM to about 5 mM; such that if the second cation is Na⁺Or K⁺Then the second taste modifier component is present in a concentration of from about 1mM to about 10mM, or if the second cation is Ca²⁺Or Mg²⁺Said second taste modifier component is present at a concentration of from about 1mM to about 5 mM; and such that if the third cation is Na⁺Or K⁺Then the third taste modifier component is present in a concentration of from about 1mM to about 10mM, or if the third cation is Ca²⁺Or Mg²⁺Said third taste modifier component is present in a concentration of from about 1mM to about 5 mM.

In various aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first taste modifier component comprising a sweetener having a structure selected from Na ⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); allowing the first taste modulator component to be present at a concentration of from about 0mM to about 25 mM; and such that each of the second taste modulator component and the third modulator component is independently present at a concentration of from about 0mM to about 10 mM.

In various aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first taste modifier component comprising a sweetener having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); and third adjustmentAn agent component, the third regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); allowing the first taste modulator component to be present at a concentration of from about 0mM to about 25 mM; and such that each of the second taste modulator component and the third modulator component is independently present at a concentration of from about 0mM to about 5 mM.

In various aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first taste modifier component comprising a sweetener having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); allowing the first taste modulator component to be present at a concentration of from about 0mM to about 10 mM; and such that each of the second taste modulator component and the third modulator component is independently present at a concentration of from about 0mM to about 5 mM.

In various aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first taste modifier component comprising a sweetener having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure selected from Na ⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); allowing the first taste modulator component to be present at a concentration of from about 0.1mM to about 25 mM; and such that each of the second taste modifier component and the third modifier component is uniqueImmediately present at a concentration of from about 0.1mM to about 10 mM.

In various aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first taste modifier component comprising a sweetener having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); allowing the first taste modulator component to be present at a concentration of from about 0.1mM to about 25 mM; and such that each of the second taste modulator component and the third modulator component is independently present at a concentration of from about 0.1mM to about 5 mM.

In various aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first taste modifier component comprising a sweetener having a structure selected from Na ⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); allowing the first taste modulator component to be present at a concentration of from about 0.1mM to about 10 mM; and such that each of the second taste modulator component and the third modulator component is independently present at a concentration of from about 0.1mM to about 5 mM.

In various aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first taste modifier component comprising a sweetener having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺To (1) aA first salt of a cation; a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); allowing the first taste modulator component to be present at a concentration of from about 1mM to about 25 mM; and such that each of the second taste modulator component and the third modulator component is independently present at a concentration of from about 1mM to about 10 mM.

In various aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first taste modifier component comprising a sweetener having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); allowing the first taste modulator component to be present at a concentration of from about 1mM to about 25 mM; and such that each of the second taste modulator component and the third modulator component is independently present at a concentration of from about 1mM to about 5 mM.

In various aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first taste modifier component comprising a sweetener having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure selected from Na ⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); allowing the first taste modulator component to be present at a concentration of from about 1mM to about 10 mM; and such that each of the second taste modulator component and the third modulator component is independently present at a concentration of from about 1mM to about 5 mM.

In various aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first taste modifier component comprising a sweetener having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺And a first cation selected from citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) Sulfate radical (SO)₄ ^-2) A first salt of a first anion, and combinations thereof; a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺And a second cation selected from citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) Sulfate radical (SO)₄ ^-2) A second salt of a second anion, and combinations thereof; and a third regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺And a third cation selected from citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) Sulfate radical (SO)₄ ^-2) A third salt of a third anion, and combinations thereof; allowing the first taste modulator component to be present at a concentration of from about 0mM to about 10 mM; and such that each of the second taste modulator component and the third modulator component is independently present at a concentration of from about 0mM to about 5 mM.

In various aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first taste modifier component, said first tasteThe channel modulator component comprises a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A first salt of the first cation of (a); a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation of (a); allowing the first taste modulator component to be present at a concentration of from about 0.1mM to about 10 mM; and such that each of the second taste modulator component and the third modulator component is independently present at a concentration of from about 0.1mM to about 5 mM.

In various aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first taste modifier component comprising a sweetener having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺And a first cation selected from citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) Sulfate radical (SO)₄ ^-2) A first salt of a first anion, and combinations thereof; a second regulator component comprising a compound having a structure selected from Na ⁺、K⁺、Ca²⁺And Mg²⁺And a second cation selected from citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) Sulfate radical (SO)₄ ^-2) A second salt of a second anion, and combinations thereof; and a third regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺And a third cation selected from citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) Sulfate radical (SO)₄ ^-2) A third salt of a third anion, and combinations thereof; allowing the first taste modulator component to be present at a concentration of from about 0.1mM to about 10 mM; and such that each of the second taste modulator component and the third modulator component is independently present at a concentration of from about 0.1mM to about 5 mM.

In various aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first taste modifier component comprising a sweetener having a formula comprising K⁺A first salt of the first cation of (a); a second regulator component comprising a second metal oxide having a composition comprising Mg²⁺A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure including Ca²⁺A third salt of a third cation of (a); allowing the first taste modulator component to be present at a concentration of from about 0mM to about 10 mM; and such that each of the second taste modulator component and the third modulator component is independently present at a concentration of from about 0mM to about 5 mM.

In various aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first taste modifier component comprising a sweetener having a formula comprising K⁺And a first cation selected from citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) Sulfate radical (SO)₄ ^-2) A first salt of a first anion, and combinations thereof; a second regulator component comprising a second metal oxide having a composition comprising Mg²⁺And a second cation selected from citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) Sulfate radical (SO)₄ ^-2) A second salt of a second anion, and combinations thereof; and a third regulator component comprising a compound having a structure including Ca²⁺And a third cation selected from citrate (C)₆H₅O₇ ^-3) Chlorine, chlorineIon (Cl)^-) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) Sulfate radical (SO)₄ ^-2) A third salt of a third anion, and combinations thereof; allowing the first taste modulator component to be present at a concentration of from about 0mM to about 10 mM; and such that each of the second taste modulator component and the third modulator component is independently present at a concentration of from about 0mM to about 5 mM.

In various aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first taste modifier component comprising a sweetener having a formula comprising K ⁺A first salt of the first cation of (a); a second regulator component comprising a second metal oxide having a composition comprising Mg²⁺A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure including Ca²⁺A third salt of a third cation of (a); allowing the first taste modulator component to be present at a concentration of from about 0.1mM to about 10 mM; and such that each of the second taste modulator component and the third modulator component is independently present at a concentration of from about 0.1mM to about 5 mM.

In various aspects, the disclosed beverage compositions comprise: at least one disclosed sweetener and a first taste modifier component comprising a sweetener having a formula comprising K⁺And a first cation selected from citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) Sulfate radical (SO)₄ ^-2) A first salt of a first anion, and combinations thereof; a second regulator component comprising a second metal oxide having a composition comprising Mg²⁺And a second cation selected from citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) Sulfate radical (SO)₄ ^-2) A second salt of a second anion, and combinations thereof; and a third regulator component, said third regulator component Comprises a compound having a structure including Ca²⁺And a third cation selected from citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) Sulfate radical (SO)₄ ^-2) A third salt of a third anion, and combinations thereof; allowing the first taste modulator component to be present at a concentration of from about 0.1mM to about 10 mM; and such that each of the second taste modulator component and the third modulator component is independently present at a concentration of from about 0.1mM to about 5 mM.

In various aspects, the total concentration of the first, second, third, and fourth regulator components together can be from about 0.1mM to about 30 mM. For example, each of the first, second, third, and fourth regulator components is independently present at a concentration of from about 0mM to about 10mM, provided that the sum of the concentrations of the first, second, third, and fourth regulator components is less than about 30 mM. In further aspects, the total concentration of the first, second, third, and fourth regulator components together may be from about 0.1mM to about 30mM, about 0.2mM to about 30mM, about 0.3mM to about 30mM, about 0.4mM to about 30mM, about 0.5mM to about 30mM, about 0.6mM to about 30mM, about 0.7mM to about 30mM, about 0.8mM to about 30mM, about 0.9mM to about 30mM, about 1.0mM to about 30mM, about 0.1mM to about 25mM, about 0.2mM to about 25mM, about 0.3mM to about 25mM, about 0.4mM to about 25mM, about 0.5mM to about 25mM, about 0.6mM to about 25mM, about 0.7mM to about 25mM, about 0.8mM to about 25mM, about 0.9mM to about 0.0 mM, about 0mM, about 0.5mM to about 20mM, about 0mM, about 0.5mM, about 0mM to about 20mM, about 0.5mM, about 0mM to about 20mM, about 0mM, about 0.5mM, about 0mM to about 0.5mM, about 0mM, about 0.5mM, about 0mM, About 0.7mM to about 20mM, about 0.8mM to about 20mM, about 0.9mM to about 20mM, about 1.0mM to about 20mM, about 0.1mM to about 15mM, about 0.2mM to about 15mM, about 0.3mM to about 15mM, about 0.4mM to about 15mM, about 0.5mM to about 15mM, about 0.6mM to about 15mM, about 0.7mM to about 15mM, about 0.8mM to about 15mM, about 0.9mM to about 15mM, about 1.0mM to about 15mM, about 0.1mM to about 10mM, about 0.2mM to about 10mM, about 0.3mM to about 10mM, about 0.4mM to about 10mM, about 0.5mM to about 10mM, about 0.6mM to about 10mM, about 0.7mM to about 10mM, about 0.8mM to about 10mM, about 0.9mM to about 10mM, about 0.1mM to about 10 mM; or a concentration or set of concentrations within the foregoing concentration ranges; or a sub-range of any of the foregoing concentration ranges.

In further aspects, the concentration of the first modulator component may be from about 0.1mM to about 30mM, about 0.2mM to about 30mM, about 0.3mM to about 30mM, about 0.4mM to about 30mM, about 0.5mM to about 30mM, about 0.6mM to about 30mM, about 0.7mM to about 30mM, about 0.8mM to about 30mM, about 0.9mM to about 30mM, about 1.0mM to about 30mM, about 0.1mM to about 25mM, about 0.2mM to about 25mM, about 0.3mM to about 25mM, about 0.4mM to about 25mM, about 0.5mM to about 25mM, about 0.6mM to about 25mM, about 0.7mM to about 25mM, about 0.8mM to about 25mM, about 0.9mM to about 25mM, about 1.0mM to about 25mM, about 0.1mM to about 0.1mM, about 0mM to about 20mM, about 0.9mM, about 0mM to about 20mM, about 0.0 mM, about 0mM to about 20mM, about 0.9mM, about 20mM, about 0mM, about 0.8mM, about 0mM to about 20mM, about 0mM, about 0.9mM, about 0mM to about 20mM, about 0mM, about 0.9mM, about 20mM, about 0mM to about 0mM, about 0, About 0.1mM to about 15mM, about 0.2mM to about 15mM, about 0.3mM to about 15mM, about 0.4mM to about 15mM, about 0.5mM to about 15mM, about 0.6mM to about 15mM, about 0.7mM to about 15mM, about 0.8mM to about 15mM, about 0.9mM to about 15mM, about 1.0mM to about 15mM, about 0.1mM to about 10mM, about 0.2mM to about 10mM, about 0.3mM to about 10mM, about 0.4mM to about 10mM, about 0.5mM to about 10mM, about 0.6mM to about 10mM, about 0.7mM to about 10mM, about 0.8mM to about 10mM, about 0.9mM to about 10mM, about 1.0mM to about 10mM, about 0.1mM to about 9mM, about 0.2mM to about 9mM, about 0mM to about 9mM, about, About 0.4mM to about 8mM, about 0.5mM to about 8mM, about 0.6mM to about 8mM, about 0.7mM to about 8mM, about 0.8mM to about 8mM, about 0.9mM to about 8mM, about 1.0mM to about 8mM, about 0.1mM to about 7mM, about 0.2mM to about 7mM, about 0.3mM to about 7mM, about 0.4mM to about 7mM, about 0.5mM to about 7mM, about 0.6mM to about 7mM, about 0.7mM to about 7mM, about 0.8mM to about 7mM, about 0.9mM to about 7mM, about 1.0mM to about 7mM, about 0.1mM to about 6mM, about 0.2mM to about 6mM, about 0.3mM to about 6mM, about 0.4mM to about 6mM, about 0.5mM to about 6mM, about 0.6mM, about 0.5mM to about 6mM, about 0.5mM, about 0.6mM, about 0.5mM to about 6mM, about 0.6mM, about 0.5mM, about 0.6mM, about 0.5mM to about 6mM, about 0.6mM, about 0.5mM, about 0.6mM, about 0mM, about 6mM, about 0.6mM, about 0.5mM, about 6mM, about 0.6mM, about, About 0.7mM to about 5mM, about 0.8mM to about 5mM, about 0.9mM to about 5mM, about 1.0mM to about 5mM, about 0.1mM to about 4mM, about 0.2mM to about 4mM, about 0.3mM to about 4mM, about 0.4mM to about 4mM, about 0.5mM to about 4mM, about 0.6mM to about 4mM, about 0.7mM to about 4mM, about 0.8mM to about 4mM, about 0.9mM to about 4mM, about 1.0mM to about 4mM, about 0.1mM to about 3mM, about 0.2mM to about 3mM, about 0.3mM to about 3mM, about 0.4mM to about 3mM, about 0.5mM to about 3mM, about 0.6mM to about 3mM, about 0.7mM to about 3mM, about 0.8mM to about 3mM, about 0.9mM to about 3mM, about 0.3mM to about 3 mM; or a concentration or set of concentrations within the foregoing concentration ranges; or a sub-range of any of the foregoing concentration ranges.

In further aspects, the concentration of the second modulator component may be from about 0.1mM to about 30mM, about 0.2mM to about 30mM, about 0.3mM to about 30mM, about 0.4mM to about 30mM, about 0.5mM to about 30mM, about 0.6mM to about 30mM, about 0.7mM to about 30mM, about 0.8mM to about 30mM, about 0.9mM to about 30mM, about 1.0mM to about 30mM, about 0.1mM to about 25mM, about 0.2mM to about 25mM, about 0.3mM to about 25mM, about 0.4mM to about 25mM, about 0.5mM to about 25mM, about 0.6mM to about 25mM, about 0.7mM to about 25mM, about 0.8mM to about 25mM, about 0.9mM to about 25mM, about 1.0mM to about 25mM, about 0.1mM to about 0.1mM, about 0mM to about 20mM, about 0.9mM, about 0mM to about 20mM, about 0.0 mM, about 0mM to about 20mM, about 0.9mM, about 20mM, about 0mM, about 0.8mM, about 0mM to about 20mM, about 0mM, about 0.9mM, about 0mM to about 20mM, about 0mM, about 0.9mM, about 20mM, about 0mM to about 0mM, about 0, About 0.1mM to about 15mM, about 0.2mM to about 15mM, about 0.3mM to about 15mM, about 0.4mM to about 15mM, about 0.5mM to about 15mM, about 0.6mM to about 15mM, about 0.7mM to about 15mM, about 0.8mM to about 15mM, about 0.9mM to about 15mM, about 1.0mM to about 15mM, about 0.1mM to about 10mM, about 0.2mM to about 10mM, about 0.3mM to about 10mM, about 0.4mM to about 10mM, about 0.5mM to about 10mM, about 0.6mM to about 10mM, about 0.7mM to about 10mM, about 0.8mM to about 10mM, about 0.9mM to about 10mM, about 1.0mM to about 10mM, about 0.1mM to about 9mM, about 0.2mM to about 9mM, about 0mM to about 9mM, about, About 0.4mM to about 8mM, about 0.5mM to about 8mM, about 0.6mM to about 8mM, about 0.7mM to about 8mM, about 0.8mM to about 8mM, about 0.9mM to about 8mM, about 1.0mM to about 8mM, about 0.1mM to about 7mM, about 0.2mM to about 7mM, about 0.3mM to about 7mM, about 0.4mM to about 7mM, about 0.5mM to about 7mM, about 0.6mM to about 7mM, about 0.7mM to about 7mM, about 0.8mM to about 7mM, about 0.9mM to about 7mM, about 1.0mM to about 7mM, about 0.1mM to about 6mM, about 0.2mM to about 6mM, about 0.3mM to about 6mM, about 0.4mM to about 6mM, about 0.5mM to about 6mM, about 0.6mM, about 0.5mM to about 6mM, about 0.5mM, about 0.6mM, about 0.5mM to about 6mM, about 0.6mM, about 0.5mM, about 0.6mM, about 0.5mM to about 6mM, about 0.6mM, about 0.5mM, about 0.6mM, about 0mM, about 6mM, about 0.6mM, about 0.5mM, about 6mM, about 0.6mM, about, About 0.7mM to about 5mM, about 0.8mM to about 5mM, about 0.9mM to about 5mM, about 1.0mM to about 5mM, about 0.1mM to about 4mM, about 0.2mM to about 4mM, about 0.3mM to about 4mM, about 0.4mM to about 4mM, about 0.5mM to about 4mM, about 0.6mM to about 4mM, about 0.7mM to about 4mM, about 0.8mM to about 4mM, about 0.9mM to about 4mM, about 1.0mM to about 4mM, about 0.1mM to about 3mM, about 0.2mM to about 3mM, about 0.3mM to about 3mM, about 0.4mM to about 3mM, about 0.5mM to about 3mM, about 0.6mM to about 3mM, about 0.7mM to about 3mM, about 0.8mM to about 3mM, about 0.9mM to about 3mM, about 0.3mM to about 3 mM; or a concentration or set of concentrations within the foregoing concentration ranges; or a sub-range of any of the foregoing concentration ranges.

In further aspects, the concentration of the third modulator component may be from about 0.1mM to about 30mM, about 0.2mM to about 30mM, about 0.3mM to about 30mM, about 0.4mM to about 30mM, about 0.5mM to about 30mM, about 0.6mM to about 30mM, about 0.7mM to about 30mM, about 0.8mM to about 30mM, about 0.9mM to about 30mM, about 1.0mM to about 30mM, about 0.1mM to about 25mM, about 0.2mM to about 25mM, about 0.3mM to about 25mM, about 0.4mM to about 25mM, about 0.5mM to about 25mM, about 0.6mM to about 25mM, about 0.7mM to about 25mM, about 0.8mM to about 25mM, about 0.9mM to about 25mM, about 1.0mM to about 25mM, about 0.1mM to about 0.1mM, about 0mM to about 20mM, about 0.9mM, about 0mM to about 20mM, about 0.0 mM, about 0mM to about 20mM, about 0.9mM, about 20mM, about 0mM, about 0.8mM, about 0mM to about 20mM, about 0mM, about 0.9mM, about 0mM to about 20mM, about 0mM, about 0.9mM, about 0mM to about 20mM, about 0, About 0.1mM to about 15mM, about 0.2mM to about 15mM, about 0.3mM to about 15mM, about 0.4mM to about 15mM, about 0.5mM to about 15mM, about 0.6mM to about 15mM, about 0.7mM to about 15mM, about 0.8mM to about 15mM, about 0.9mM to about 15mM, about 1.0mM to about 15mM, about 0.1mM to about 10mM, about 0.2mM to about 10mM, about 0.3mM to about 10mM, about 0.4mM to about 10mM, about 0.5mM to about 10mM, about 0.6mM to about 10mM, about 0.7mM to about 10mM, about 0.8mM to about 10mM, about 0.9mM to about 10mM, about 1.0mM to about 10mM, about 0.1mM to about 9mM, about 0.2mM to about 9mM, about 0mM to about 9mM, about, About 0.4mM to about 8mM, about 0.5mM to about 8mM, about 0.6mM to about 8mM, about 0.7mM to about 8mM, about 0.8mM to about 8mM, about 0.9mM to about 8mM, about 1.0mM to about 8mM, about 0.1mM to about 7mM, about 0.2mM to about 7mM, about 0.3mM to about 7mM, about 0.4mM to about 7mM, about 0.5mM to about 7mM, about 0.6mM to about 7mM, about 0.7mM to about 7mM, about 0.8mM to about 7mM, about 0.9mM to about 7mM, about 1.0mM to about 7mM, about 0.1mM to about 6mM, about 0.2mM to about 6mM, about 0.3mM to about 6mM, about 0.4mM to about 6mM, about 0.5mM to about 6mM, about 0.6mM, about 0.5mM to about 6mM, about 0.5mM, about 0.6mM, about 0.5mM to about 6mM, about 0.6mM, about 0.5mM, about 0.6mM, about 0.5mM to about 6mM, about 0.6mM, about 0.5mM, about 0.6mM, about 0mM, about 6mM, about 0.6mM, about 0.5mM, about 6mM, about 0.6mM, about, About 0.7mM to about 5mM, about 0.8mM to about 5mM, about 0.9mM to about 5mM, about 1.0mM to about 5mM, about 0.1mM to about 4mM, about 0.2mM to about 4mM, about 0.3mM to about 4mM, about 0.4mM to about 4mM, about 0.5mM to about 4mM, about 0.6mM to about 4mM, about 0.7mM to about 4mM, about 0.8mM to about 4mM, about 0.9mM to about 4mM, about 1.0mM to about 4mM, about 0.1mM to about 3mM, about 0.2mM to about 3mM, about 0.3mM to about 3mM, about 0.4mM to about 3mM, about 0.5mM to about 3mM, about 0.6mM to about 3mM, about 0.7mM to about 3mM, about 0.8mM to about 3mM, about 0.9mM to about 3mM, about 0.3mM to about 3 mM; or a concentration or set of concentrations within the foregoing concentration ranges; or a sub-range of any of the foregoing concentration ranges.

The disclosed beverage compositions can be at a suitable pH, for example, a pH of from about pH 2 to about pH 9. In some cases, it may be desirable, for example, to optimize taste quality metrics, such as sweetness linger and/or body/mouthfeel, in order to use a lower pH, such as the following: from about pH 2.0 to about pH 7.0, about pH 2.0 to about pH 6.9, about pH 2.0 to about pH 6.8, about pH 2.0 to about pH 6.7, about pH 2.0 to about pH 6.6, about pH 2.0 to about pH 6.5, about pH 2.0 to about pH 6.4, about pH 2.0 to about pH 6.3, about pH 2.0 to about pH 6.2, about pH 2.0 to about pH 6.1, about pH 2.0 to about pH 6.0, about pH 2.0 to about pH 5.9, about pH 2.0 to about pH 5.8, about pH 2.0 to about pH 5.7, about pH 2.0 to about pH 5.6, about pH 2.0 to about pH 5.5, about pH 2.0 to about pH 5.4, about pH 2.0 to about pH 5.0, about pH 2.0 to about pH 5.4, about pH 2.0 to about pH 5.3, about pH 2.0 to about pH 5.0, about pH 2.0 to about pH 5.0 to about pH 4, about pH 2.0 to about pH 5.0 to about pH 2.0, about pH 2.0 to about pH 5.0, about pH 5.0 to about pH 5.0, About pH 2.0 to about pH 4.4, about pH 2.0 to about pH 4.3, about pH 2.0 to about pH 4.2, about pH 2.0 to about pH 4.1, about pH 2.0 to about pH 4.0, about pH 2.0 to about pH 3.9, about pH 2.0 to about pH 3.8, about pH 2.0 to about pH 3.7, about pH 2.0 to about pH 3.6, about pH 2.0 to about pH 3.5, about pH 2.0 to about pH 3.4, about pH 2.0 to about pH 3.3, about pH 2.0 to about pH 3.2, about pH 2.0 to about pH 3.1, about pH 2.0 to about pH 3.0, about pH 2.1 to about pH 7.0, about pH 2.1 to about pH 6.9, about pH 2.1 to about pH 6.8, about pH 2.1 to about pH 6.1, about pH 2.1 to about pH 2.1, about pH 2.1 to about pH 6.1, about pH 2.1 to about pH 2.1, about pH 2.1 to about pH 3.1, about pH 2.1 to about pH 2.1, about pH 2.1 to about pH 3.1 to about pH 3.3.3.3, about pH 2.1, About pH 2.1 to about pH 5.9, about pH 2.1 to about pH 5.8, about pH 2.1 to about pH 5.7, about pH 2.1 to about pH 5.6, about pH 2.1 to about pH 5.5, about pH 2.1 to about pH 5.4, about pH 2.1 to about pH 5.3, about pH 2.1 to about pH 5.2, about pH 2.1 to about pH 5.1, about pH 2.1 to about pH 5.0, about pH 2.1 to about pH 4.9, about pH 2.1 to about pH 4.8, about pH 2.1 to about pH 4.7, about pH 2.1 to about pH 4.6, about pH 2.1 to about pH 4.5, about pH 2.1 to about pH 4.4, about pH 2.1 to about pH 4.3, about pH 2.1 to about pH 4.2.2, about pH 2.1 to about pH 4.1, about pH 2.1 to about pH 3, about pH 2.1 to about pH 3.3, about pH 2.1 to about pH 2.3, about pH 2.1 to about pH 3, about pH 2.3, about pH 2.1 to about pH 2.3, about, About pH 2.1 to about pH 3.3, about pH 2.1 to about pH 3.2, about pH 2.1 to about pH 3.1, about pH 2.1 to about pH 3.0, about pH 2.2 to about pH 7.0, about pH 2.2 to about pH 6.9, about pH 2.2 to about pH 6.8, about pH 2.2 to about pH 6.7, about pH 2.2 to about pH 6.6, about pH 2.2 to about pH 6.5, about pH 2.2 to about pH 6.4, about pH 2.2 to about pH 6.3, about pH 2.2 to about pH 6.2, about pH 2.2 to about pH 6.1, about pH 2.2 to about pH 6.0, about pH 2.2 to about pH 5.9, about pH 2.2 to about pH 5.8, about pH 2.2 to about pH 5.7, about pH 2.2 to about pH 5.2, about pH 2 to about pH 5.5.5, about pH 2 to about pH 2.5.5.0, about pH 2 to about pH 2.5.2 to about pH 2.5.5, about pH 2 to about pH 2.5.5.5.9, about pH 2 to about pH 2.2 to about pH 2.2.5.2 to about pH 2.5.5.5.5, about pH 2 to about pH 2.5.5.5.5, about pH 2.5.2 to about pH 2 to about pH 2.5.5.2, About pH 2.2 to about pH 4.8, about pH 2.2 to about pH 4.7, about pH 2.2 to about pH 4.6, about pH 2.2 to about pH 4.5, about pH 2.2 to about pH 4.4, about pH 2.2 to about pH 4.3, about pH 2.2 to about pH 4.2, about pH 2.2 to about pH 4.1, about pH 2.2 to about pH 4.0, about pH 2.2 to about pH 3.9, about pH 2.2 to about pH 3.8, about pH 2.2 to about pH 3.7, about pH 2.2 to about pH 3.6, about pH 2.2 to about pH 3.5, about pH 2.2 to about pH 3.4, about pH 2.2 to about pH 3.3, about pH 2.2 to about pH 3.2, about pH 2.1, about pH 2.2 to about pH 3.6, about pH 2.3.3.3.0 to about pH 3.6, about pH 2.6, about pH 3.3.6, about pH 2 to about pH 3.6, about pH 2.3.3.3.3.3.3.3.3.3.3.3.3, about pH 2 to about pH 3.6, about, About pH 2.3 to about pH 6.3, about pH 2.3 to about pH 6.2, about pH 2.3 to about pH 6.1, about pH 2.3 to about pH 6.0, about pH 2.3 to about pH 5.9, about pH 2.3 to about pH 5.8, about pH 2.3 to about pH 5.7, about pH 2.3 to about pH 5.6, about pH 2.3 to about pH 5.5, about pH 2.3 to about pH 5.4, about pH 2.3 to about pH 5.3, about pH 2.3 to about pH 5.2, about pH 2.3 to about pH 5.1, about pH 2.3 to about pH 5.0, about pH 2.3 to about pH 4.9, about pH 2.3 to about pH 4.8, about pH 2.3 to about pH 4.7, about pH 2.3 to about pH 4.6, about pH 2.3 to about pH 4.3, about pH 2.3 to about pH 4.9, about pH 2.3 to about pH 4.3, about pH 4.3 to about pH 4.3, about pH 2.3 to about pH 4.3, about pH 3 to about pH 4.3.3, about pH 4.3 to about pH 4.3, about pH 3 to about pH 4.3 to about pH 3.3, about pH 4.3 to about pH 4.8, about pH 3 to about pH 3, About pH 2.3 to about pH 3.7, about pH 2.3 to about pH 3.6, about pH 2.3 to about pH 3.5, about pH 2.3 to about pH 3.4, about pH 2.3 to about pH 3.3, about pH 2.3 to about pH 3.2, about pH 2.3 to about pH 3.1, about pH 2.3 to about pH 3.0, about pH 2.4 to about pH 7.0, about pH 2.4 to about pH 6.9, about pH 2.4 to about pH 6.8, about pH 2.4 to about pH 6.7, about pH 2.4 to about pH 6.6, about pH 2.4 to about pH 6.5, about pH 2.4 to about pH 6.4, about pH 2.4 to about pH 6.3, about pH 2.4 to about pH 6.2, about pH 2.4 to about pH 6.4, about pH 2.4 to about pH 6.1, about pH 2.3 to about pH 2.4, about pH 2.5 to about pH 5, about pH 2.4 to about pH 5, about pH 2.5, about pH 2.4 to about pH 5.5, about pH 2.5, about pH 2.4 to about pH 5, about pH 2.5.5 to about pH 2.5, about pH 2.4 to about pH 2.5, about, About pH 2.4 to about pH 5.2, about pH 2.4 to about pH 5.1, about pH 2.4 to about pH 5.0, about pH 2.4 to about pH 4.9, about pH 2.4 to about pH 4.8, about pH 2.4 to about pH 4.7, about pH 2.4 to about pH 4.6, about pH 2.4 to about pH 4.5, about pH 2.4 to about pH 4.4, about pH 2.4 to about pH 4.3, about pH 2.4 to about pH 4.2, about pH 2.4 to about pH 4.1, about pH 2.4 to about pH 4.0, about pH 2.4 to about pH 3.9, about pH 2.4 to about pH 3.8, about pH 2.4 to about pH 3.7, about pH 2.4 to about pH 3.6, about pH 2.4 to about pH 3.5, about pH 2.4 to about pH 3.4, about pH 2.4 to about pH 3.8, about pH 2.4 to about pH 3.7, about pH 2.4 to about pH 3.6, about pH 2.4 to about pH 3.5, about pH 2.4 to about pH 3.9, about pH 2.4 to about pH 3.3.8, about pH 2.3.3.3.0, about pH 2 to about pH 3.4 to about pH 3.3.3.7, about pH 2.3.3.3.0, about pH 3.3.3.3.3.3.3.3, About pH 2.5 to about pH 6.7, about pH 2.5 to about pH 6.6, about pH 2.5 to about pH 6.5, about pH 2.5 to about pH 6.4, about pH 2.5 to about pH 6.3, about pH 2.5 to about pH 6.2, about pH 2.5 to about pH 6.1, about pH 2.5 to about pH 6.0, about pH 2.5 to about pH 5.9, about pH 2.5 to about pH 5.8, about pH 2.5 to about pH 5.7, about pH 2.5 to about pH 5.6, about pH 2.5 to about pH 5.5, about pH 2.5 to about pH 5.4, about pH 2.5 to about pH 5.3, about pH 2.5 to about pH 5.2, about pH 2.5 to about pH 5.1, about pH 2.5 to about pH 5.0, about pH 2.5 to about pH 5.9, about pH 2.5 to about pH 5.5, about pH 2.5 to about pH 5.1, about pH 2.5 to about pH 2.5.0, about pH 2.5 to about pH 5.5.5.5, about pH 4 to about pH 5.5.8, about pH 2.5 to about pH 2.5.5.5 to about pH 5, about pH 2.5 to about pH 5.5.5, about pH 5.5.5 to about pH 5.5, about pH 2.5 to about pH 5, About pH 2.5 to about pH 4.1, about pH 2.5 to about pH 4.0, about pH 2.5 to about pH 3.9, about pH 2.5 to about pH 3.8, about pH 2.5 to about pH 3.7, about pH 2.5 to about pH 3.6, about pH 2.5 to about pH 3.5, about pH 2.5 to about pH 3.4, about pH 2.5 to about pH 3.3, about pH 2.5 to about pH 3.2, about pH 2.5 to about pH 3.1, about pH 2.5 to about pH 3.0; or any pH value or subrange within the foregoing range.

Flavour composition, flavour improver composition and flavouring agent with improved properties

The disclosed taste modifier compositions may be used as flavor modifiers or taste modifiers, such as flavoring agents (flavouring) or flavor agents (flavoring agents) and flavor enhancers or taste enhancers, more particularly, sweet taste modifiers, sweet taste flavors, sweet taste enhancers, for foods, beverages, and other edible or orally administered pharmaceutical or nutritional products or compositions. In some aspects, the disclosed taste modifier compositions can be used without flavors, flavor modifiers, flavoring agents, flavor enhancers, or flavoring agents with improved properties for edible products. In other aspects, the disclosed taste modifier compositions are used with one or more flavors, flavor modifiers, flavorants, odorants, or flavorants having improved properties for edible products. In a further aspect, the disclosed taste modifier compositions can be used in flavor compositions having improved properties, the compositions comprising the disclosed modifier compositions and one or more flavors, flavor modifiers, flavor agents, flavor enhancers, or flavoring agents (flavoring).

Suitable amounts of the disclosed taste modifier compositions for use with one or more flavors, flavor modifiers, flavoring agents (flavor agents), flavor enhancers, or flavoring agents with improved properties (flavoring) can be evaluated and further optimized using suitable sensory testing methods, for example, the sensory testing methods described below for sensory evaluation of sweetness. Furthermore, such sensory testing methods can be used to identify suitable disclosed taste modifier compositions (and concentrations thereof) to be used in combination with a fragrance, flavor modifier, flavoring agent (flavor agent), flavor enhancer, or flavoring agent with modified properties (flavoring). The sensory testing methods described below can be well quantified and controlled by tasting the candidate compound in an aqueous solution as compared to a control aqueous solution, or alternatively by tasting the disclosed taste modifier composition of the present disclosure in an actual food composition.

In various aspects, the disclosed taste modifier compositions, alone or in combination with one or more flavors, flavor modifiers, flavorants (flavoring agents), odorants, or flavorants (flavoring) having modified properties, are applied in foods, beverages, and other edible compositions in which sweet compounds are conventionally used. These compositions include compositions for human and animal consumption. This includes food or beverages (liquids) for consumption by agricultural animals, pets and zoo animals. Those of ordinary skill in the art of preparing and selling comestible compositions (e.g., edible foods or beverages, or precursors or flavor modifiers thereof) are familiar with the various classes, subclasses, and species of comestible compositions, and in an effort to prepare and sell a variety of those comestible compositions, those comestible compositions are referred to using well-known and recognized technical terms. Such a list of technical terms is set forth below, and it is specifically contemplated herein that the disclosed taste modifier compositions can be used, individually or in all reasonable combinations or mixtures thereof, to modify or enhance the sweet flavor of the edible compositions listed below: one or more candies, chocolate candies, tablets, box-packed sorters, standard box-packed sorters, twist-packed mini-products, flavored chocolates, toy-bearing chocolates, other chocolate candies, mints, standard mints, energy mints, high-temperature boiled candies (boiled sweets), pastilles, gums, jellies and chews, taffies (toffees), caramel and nougat (nougat), medicated candies, lollipops, licorice, other sugar candies, chewing gum (gum), chewing gum (chewing gum), chewing gum with one or more sweeteners, sugar-free chewing gum, functional chewing gum, bubble gum, bread, packaged/industrial bread, unpackaged/handmade bread, pastry, cake, packaged/industrial cake, unpackaged/industrial cake, biscuit, flavored chocolate, candy with toys, other chocolate candies, mint, candy bars, candy, chocolate-coated cookies, sandwich cookies (sandwich cookies), sandwich cookies (filled cookies), savory cookies and salt cookies (savory cookies and crackers), bread substitutes, breakfast cereals, breakfast cereals, flakes, cereal (muesli), breakfast cereals for children, hot cereals, ice cream for impulse consumption (impulse ice cream), single-serving milk cream, single-serving water cream, multi-serving milk cream, multi-serving water cream, return-to-home ice cream, return-to-home milk cream, ice cream desserts, bulk ice cream, return-to-home water cream, frozen yogurt, handmade ice cream, milk, fresh/pasteurized milk, full-fat fresh/pasteurized milk, semi-fat fresh/pasteurized milk, full-fat milk, frozen yogurt, hand-held milk, ice cream bars, ice, Semi-skimmed milk, nonfat milk, goat milk, condensed milk (condensed milk)/condensed milk (evaprated milk), plain condensed milk (condensed milk)/condensed milk (evaprated milk), flavored condensed milk, functional condensed milk and other condensed milk, flavored milk beverages containing only dairy products, flavored milk beverages with fruit juice, soy milk, yogurt drinks, fermented dairy drinks, coffee creamer, milk powder, flavored powdered milk drinks, cream, cheese, processed cheese, spreadable processed cheese, non-spreadable processed cheese, unprocessed cheese, spreadable unprocessed cheese, hard cheese, packaged hard cheese, unpackaged hard cheese, yogurt, plain/natural yogurt, flavored yogurt, fruit yogurt, probiotic yogurt, drinking yogurt, regular drinking, probiotic drinking yogurt, cold and shelf-stable desserts, dairy-based desserts, Soy-based desserts, chilled snacks, sweet and savory snacks, fruit snacks, potato chips (chips)/potato chips (crisps), extruded snacks, tortillas (tortillas)/corn chips, popcorn, pretzels (pretzels), nuts, other sweet snacks and savory snacks, snack bars, granola bars (granola bars), breakfast bars, energy bars, fruit bars, other snack bars, meal replacement products, diet products, rehabilitative beverages, ready-to-eat meals, canned ready-to-eat meals, frozen ready-to-eat meals, dry ready-to-eat meals, chilled ready-to-eat meals, evening meal mixes, frozen pizza, chilled pizza, soup, canned soup, dehydrated soup, instant soup, chilled soup, frozen soup, pasta, canned noodles, dry pasta, chilled/fresh pasta, noodles, pasta, sun spring noodles, instant noodles, cupped/bowl instant noodles, cupped instant noodles, frozen noodles, and snack bars, Bagged instant noodles, refrigerated noodles, snack noodles (snack noodles), canned foods, canned meat and meat products, canned fish/seafood, canned vegetables, canned tomatoes, canned beans, canned fruits, canned instant meals, canned soups, canned pasta, other canned foods, frozen red meat, frozen processed poultry, frozen processed fish/seafood, frozen processed vegetables, frozen meat substitutes, frozen potatoes, oven-baked potato chips, other oven-baked potato products, non-oven frozen potatoes, frozen baked products, frozen desserts, frozen instant meals, frozen pizzas, frozen soups, frozen noodles, other frozen foods, dried foods, dessert mixes, dried instant meals, dehydrated soups, instant soups, dried pasta, sun spring noodles, instant noodles, cupped/bowl instant noodles, bagged instant noodles, canned fish/seafood, canned vegetables, frozen meat, frozen processed poultry, frozen processed fish/seafood, frozen processed vegetables, frozen meat substitutes, frozen potato, oven-baked potato chips, other oven-baked potato products, non-oven frozen potato, Refrigerated food products, refrigerated processed meat, refrigerated fish/seafood products, refrigerated processed fish, refrigerated coated fish (chicken coated fish), refrigerated smoked fish, refrigerated lunch bags, refrigerated ready-to-eat meals, refrigerated pizzas, refrigerated soups, refrigerated/fresh pasta, refrigerated noodles, oils and fats, olive oil, vegetable and seed oils, cooking fats, butter, margarine, spreadable oils and fats, functional spreadable oils and fats, sauces, dressings and dressings, ketchup and tomato puree, bouillon/broth chunks, gravy particulates, liquid soups, herbs and spices, fermented sauces, soy pastes, pasta sauces, wet sauces, dry sauce/powder mixtures, tomato sauces, mayonnaise, conventional mayonnaise, mustard, salad dressings, conventional salad dressings, oil and vinegar juices (vinaigrettes), dips, low fat sauces, and sauces, Marinades, other sauces, seasonings and condiments, baby food, milk formula (milk formula), standard milk formula, follow-up milk formula, baby milk formula, hypoallergenic milk formula, prepared baby food, dried baby food, other baby food, spreads, jams and jams (preserves), honey, chocolate spreads, nut spreads and yeast spreads.

In further aspects, the disclosed taste modulator compositions can be used to modify or enhance the sweet flavor of one or more of the following edible composition subgroups: candy, baked goods, ice cream, dairy products, sweet snacks, snack bars, meal replacement products, ready-to-eat meals, soups, pasta, noodles, canned foods, frozen foods, dried foods, chilled foods, oils and fats, baby foods or spreads or mixtures thereof.

Generally, ingestible compositions will be produced to contain a sufficient amount of the disclosed taste modifier compositions described above to produce a composition having a desired flavor or taste profile, such as a "sweet" taste profile.

Typically, at least a sweet flavor modifying amount of one or more of the disclosed taste modifier compositions can be added to the edible product such that the sweet flavor modified edible product has increased sweetness as judged generally by humans or animals, or in the case of formulation testing, as judged by most human taste tester groups via procedures described elsewhere herein, as compared to an edible product prepared without the disclosed taste modifier composition.

The concentration of sweet flavoring agent required to modulate or improve the flavor of an edible product or composition will, of course, vary depending upon a number of variables, including the particular type of ingestible composition, the sweet compounds already present and their concentrations, the amount of other flavors with improved properties present, and the potentiator effect of a particular compound on such sweet compounds. As mentioned, the use of the disclosed taste modifier composition is for modifying (inducing, enhancing or suppressing) the sweetness or other taste properties of other natural or synthetic sweet tastants. A wide range of concentrations of the disclosed taste modifier compositions can be used to provide such sweetness enhancement as described elsewhere herein.

Examples of foods and beverages that can incorporate the disclosed taste modifier compositions include, for example, wet soups, dehydrated and cooked foods, beverages, frozen foods, snack foods, and condiments or condiment blends. By "wet soups" is meant wet soups/liquid soups regardless of concentration or container, including frozen soups. For the purposes of this definition, soup means food prepared from meat, poultry, fish, vegetables, grains, fruits and other ingredients, cooked in a liquid (which may contain visible pieces of some or all of these ingredients). It can be clear (as broth) or thick (as pottage), silky, pureed or chunk, ready-to-eat, semi-concentrated or concentrated, and can be used on a table, hot or cold, as a first order or as a main course for a meal, or as a snack between meals (sipping like a drink). Soups can be used as raw materials for preparing other meal components and can range from light soups (light stew broth) to sauces (cream or cheese soup).

By "dehydrated and cooked food product" is meant: (i) cooking aid products such as: powders, granulates, pastes, concentrated liquid products, including concentrated bouillons, broths and bouillon-like products in the form of pressed blocks, tablets or powders or granules, which are sold separately (regardless of technology) as finished products or as ingredients in products, sauces and recipe mixtures; (ii) meal solution products such as: dehydrated and freeze-dried soups, including dehydrated soup mixes, dehydrated instant soups, dehydrated semi-finished soups, dehydrated products or ambient products of ready-made dishes, meals and single staple foods, including pasta, potato and rice dishes; and (iii) meal embellish products (meal embellish products), such as: seasonings, marinades, salad dressings, salad toppings, dips, breadcrumbs, batter mixes, shelf stable spreads, barbecue sauces, liquid recipe mixes, concentrates, sauces or sauce mixes, including salad recipe mixes, which are sold as finished products or as ingredients in products, whether dehydrated, liquid or frozen.

"beverages" means beverages, beverage mixes, and concentrates, including but not limited to alcoholic and non-alcoholic ready-to-drink beverages and dry powder beverages. Other examples of food and beverages that can incorporate compounds according to the present disclosure include, for example, carbonated and non-carbonated beverages, such as sodas, fruit or vegetable juices, alcoholic and non-alcoholic beverages, confectionery products, such as cakes, cookies, pies, candies, chewing gum, gelatin, ice cream, sorbets (sorbets), puddings, jams, jellies, salad dressings and other condiments, cereals and other breakfast foods, canned fruit and fruit sauces, and the like.

In addition, the subject compounds can be used in flavor products to be added to foods and beverages. In preferred cases, the composition will comprise another flavour or taste modifier, such as a sweet tastant.

Accordingly, in some aspects, the present disclosure relates to a method for modulating the sweetness of an edible product, the method comprising: a) providing at least one edible product or a precursor thereof, and b) combining the edible product or precursor thereof with at least a sweet flavor modulating amount of the disclosed taste modulator composition, so as to form an improved edible product.

The present disclosure also relates to improved edible products produced by such processes, and similar processes for producing edible products well known to those of ordinary skill in the art, particularly if such compositions comprise other flavoring agents having improved properties. The disclosed taste modulator compositions may be combined with or applied to edible products or pharmaceutical products or precursors thereof in any of a myriad of ways known to chefs or edible product or pharmaceutical product manufacturers worldwide. For example, the disclosed taste modulator compositions can be dissolved or dispersed in one of many known edible acceptable liquid, solid or other carriers, such as water at neutral, acidic or basic pH, fruit or vegetable juices, vinegar, marinades, beer, wine, natural water/fat emulsions such as milk or condensed milk, edible oils and shortenings, fatty acids, certain low molecular weight oligomers of propylene glycol, glycerol esters of fatty acids, as well as dispersions or emulsions of such hydrophobic substances in aqueous media, salts such as sodium chloride, vegetable powders, solvents such as ethanol, solid edible diluents such as vegetable powders (vegetable powder) or vegetable powders (vegetable flours) and the like, and then combined with, or applied directly to, a precursor of an edible product or a pharmaceutical product.

Steviol glycosides, stevia-derived sweeteners, and stevia-derived extracts provide sweetness and other taste attributes in water above a certain concentration threshold level. Below a threshold level of concentration, the steviol glycosides, stevia-derived sweeteners, stevia-derived extracts, and mixtures thereof do not have identifiable sweetness, but such stevia extracts below a threshold level of significant sweetness recognition may be associated with sweetness and flavor profile improvements in food and beverage applications. Thus, in various aspects, the present disclosure relates to a flavoring agent having improved properties comprising the disclosed taste modifier composition and at least one steviol glycoside, stevia derived sweetener, stevia derived extract and combinations thereof, such that the at least one steviol glycoside, stevia derived sweetener, stevia derived extract and combinations thereof are present in an amount of less than 1.5 wt% sucrose equivalence. In some aspects, the at least one steviol glycoside, stevia-derived sweetener, stevia-derived extract, and combinations thereof comprises one or more glycosylated steviol glycosides.

In other aspects, the present disclosure relates to flavoring agents having improved properties comprising the disclosed taste modifier compositions and at least one luo han guo (Siraitia grosvenorii) (luo han guo) or luo han guo (monk fruit)) derived sweetener, extract, juice, and combinations thereof, such that the at least one luo han guo (Siraitia grosvenorii) (luo han guo) or luo han guo (monk fruit)) derived sweetener, extract, juice, and combinations thereof are present in an amount of less than 1.5 wt% sucrose equivalence.

In a further aspect, the present disclosure relates to a flavoring agent having improved properties, comprising: (a) disclosed are taste modulator compositions; (b) at least one Lo Han Guo (Siraitia grosvenori Swingorii) (Luo han guo) or Lo Han Guo (monk fruit)) derived sweetener, extract, juice, and combinations thereof, such that the at least one Lo Han Guo (Siraitia grosvenori Swingorii) (Luo han Guo) or Lo Han Guo (monk fruit)) derived sweetener, extract, juice, and combinations thereof is present in an amount of less than 1.5 wt% sucrose equivalence; and (c) at least one steviol glycoside, stevia derived sweetener, stevia derived extract and combinations thereof, such that the at least one steviol glycoside, stevia derived sweetener, stevia derived extract and combinations thereof are present in an amount of less than 1.5 wt% sucrose equivalence. In some aspects, the at least one steviol glycoside, stevia-derived sweetener, stevia-derived extract, and combinations thereof comprises one or more glycosylated steviol glycosides.

The present disclosure relates to taste and flavor modifying compositions. The disclosed taste and flavor modifying compositions that can modify the intensity of taste and/or flavor in a food or beverage product comprise: disclosed taste modifier compositions and at least one steviol glycoside, stevia-derived sweetener, stevia-derived extract, and combinations thereof, include one or more steviol glycosides together with other water-soluble molecules derived from plants of the stevia genus, such as, by way of non-limiting example, plant glycosides, flavonoids, labdane diterpenes, triterpenes.

The present disclosure also relates to food or beverage products having a strong taste and flavor profile, wherein the food or beverage product comprises the disclosed taste and flavor modifying composition that can modify the intensity of taste and/or flavor in the food or beverage product, comprising: disclosed taste modifier compositions and at least one steviol glycoside, stevia-derived sweetener, stevia-derived extract, and combinations thereof, include one or more steviol glycosides together with other water-soluble molecules derived from plants of the stevia genus, such as, by way of non-limiting example, plant glycosides, flavonoids, labdane diterpenes, triterpenes. A variety of food and beverage products can be prepared in accordance with the present disclosure, such as, but not limited to, carbonated soft drinks, juices, dairy foods, dairy beverages, baked goods, cereal products, snack foods, and tabletop sweeteners. The taste and flavor profile of a food or beverage product comprising a taste and flavor modifying composition comprising a stevia extract of steviol glycosides and a water soluble molecule derived from a stevia plant may be more intense than the comparative taste and flavor profile of a comparative food or beverage product that does not comprise the taste and flavor modifying composition. In addition, the mouthfeel and overall taste perception of a food or beverage product comprising a taste and flavor modifying composition comprising a complex mixture of steviol glycosides and water-soluble molecules may be improved relative to the mouthfeel and overall taste perception of a comparative food or beverage product not comprising the taste and flavor enhancing composition.

The present disclosure also relates to a method of increasing the taste and flavor intensity of a food or beverage product, the method comprising the step of adding to the food or beverage product a taste and flavor enhancing composition, wherein the taste and flavor modifying composition comprises a stevia extract of steviol glycosides and a water soluble molecule derived from a plant of the stevia genus. The present disclosure also relates to a method of improving the organoleptic properties of a food or beverage product comprising a high fructose syrup, the method comprising the step of adding a taste and flavor modifying composition to the food or beverage product. For example, the addition of a taste and flavor modifying composition can make high fructose syrups, such as high fructose corn syrup, taste more like sugar. In addition, if the high fructose syrup is high fructose corn syrup 42(HFCS 42), the addition of the flavor and taste enhancing composition may make HFCS 42 taste more like high fructose corn syrup 55(HFCS 55).

The present disclosure also relates to methods of increasing the taste and flavor intensity of medical food and pharmaceutical products comprising the step of adding to the food or beverage product a taste and flavor modifying composition comprising a stevia extract of selected steviol glycosides and water soluble molecules derived from a stevia plant. The present disclosure also relates to a method of improving the organoleptic properties of a medical food or pharmaceutical product comprising functional food ingredients such as vitamins, minerals and amino acids, the method comprising the step of adding a taste and flavor modifying composition to the food or beverage product. For example, the addition of taste and flavor modifying compositions can ameliorate off-flavors due to vitamins, minerals, amino acids, and other non-limiting functional ingredients.

The present disclosure also relates to a method of preparing a taste and flavor enhancing composition, the method comprising: the disclosed taste modifier compositions are useful for the extraction of steviol glycosides and other water soluble molecules from the leaves of the stevia plant, as well as for the isolation of steviol glycosides in amounts and types that exceed those needed to contribute to the taste and flavor modifying properties of the stevia extract, and for the addition of the disclosed taste modifier compositions to the prepared extracts. The present disclosure also relates to a kit for preparing a taste and flavor enhancing composition, the kit comprising: (a) disclosed are taste modulator compositions; and (b) instructions for using the disclosed taste modifier compositions in conjunction with one or more disclosed sweet flavors, such as at least one luo han guo (Siraitia grosvenorii) (luo han guo) or luo han guo (monk fruit)) derived sweetener, extract, juice, and combinations thereof, such that the at least one luo han guo (Siraitia grosvenorii) (luo han guo) or luo han guo (monk fruit)) derived sweetener, extract, juice, and combinations thereof is present in an amount of less than 1.5 wt% sucrose equivalence.

The present disclosure also relates to taste and flavor profile enhancing compositions. The compositions comprise the disclosed glucosylated steviol glycoside compositions and the disclosed taste modifier compositions that can enhance the intensity of taste and/or flavor in a food or beverage product. In some aspects, the glucosylated steviol glycosides can include a plurality of glucose units. For example, the glucosylated steviol glycoside may comprise three, four, five or more than five glucose units. As used herein, a "disclosed glucosylated steviol glycoside composition" refers to any glucosylated steviol composition comprising one or more steviol or steviol derivatives as described throughout this document.

The present disclosure also relates to food or beverage products having an intense taste and flavor profile, wherein the food or beverage products comprise a taste and flavor enhancing composition comprising a glucosylated steviol glycoside composition and the disclosed taste modulator composition. A variety of food and beverage products may be prepared according to the present disclosure, such as, but not limited to, carbonated soft drinks, juices, dairy foods, dairy beverages, baked goods, cereal products, and tabletop sweeteners. The taste and flavor profile of a food or beverage product comprising the taste and flavor enhancing composition comprising the disclosed glucosylated steviol glycoside composition and the disclosed taste modulator composition can be stronger than the comparative taste and flavor profile of a comparative food or beverage product not comprising the taste and flavor enhancing composition. In addition, the mouthfeel of a food or beverage product comprising a taste and flavor enhancing composition comprising the disclosed glucosylated steviol glycoside composition and the disclosed taste modulator composition can be improved relative to the mouthfeel of a comparative food or beverage product not comprising the taste and flavor enhancing composition.

The present disclosure also relates to methods of increasing the taste and flavor intensity of a food or beverage product comprising the step of adding a taste and flavor enhancing composition to the food or beverage product, wherein the taste and flavor enhancing composition comprises the disclosed glucosylated steviol glycoside composition and the disclosed taste modulator composition. The present disclosure also relates to a method of improving the organoleptic properties of a food or beverage product comprising a high fructose syrup, the method comprising the step of adding a taste and flavor enhancing composition to the food or beverage product. For example, the addition of a taste and flavor enhancing composition can make high fructose syrups, such as high fructose corn syrup, taste more sugar-like. In addition, if the high fructose syrup is high fructose corn syrup 42(HFCS 42), the addition of the flavor and taste enhancing composition may make HFCS 42 taste more like high fructose corn syrup 55(HFCS 55).

The present disclosure also relates to a method of preparing a food or beverage product, the method comprising: adding a taste and flavor enhancing composition comprising the disclosed glucosylated steviol glycoside composition and the disclosed taste modifier composition; and adding a reduced amount of erythritol, wherein the reduced amount of erythritol is less than the amount of erythritol in a comparative food or beverage composition that does not comprise the taste and flavor enhancing composition. The mouthfeel of the food or beverage product is similar to the mouthfeel of a comparative food or beverage product, even though the comparative food or beverage product contains a higher level of erythritol.

The present disclosure also relates to taste and flavor profile enhancing compositions. The compositions comprise the disclosed glucosylated steviol glycoside compositions, the disclosed Lo Han Guo compositions, and the disclosed taste modifier compositions that can enhance the intensity of taste and/or flavor in a food or beverage product. In some aspects, the glucosylated steviol glycosides can include a plurality of glucose units. For example, the glucosylated steviol glycoside may comprise three, four, five or more than five glucose units. As used herein, a "disclosed glucosylated steviol glycoside composition" refers to any glucosylated steviol composition comprising one or more steviol or steviol derivatives as described throughout this document. As used herein, "disclosed luo han guo composition" refers to any luo han guo juice, extract, composition or mixture, including juices, extracts, compositions or mixtures comprising mogroside V as described throughout this document.

The present disclosure also relates to food or beverage products having an intense taste and flavor profile, wherein the food or beverage products comprise a taste and flavor enhancing composition comprising a glucosylated steviol glycoside composition and the disclosed taste modulator composition. A variety of food and beverage products may be prepared according to the present disclosure, such as, but not limited to, carbonated soft drinks, juices, dairy foods, dairy beverages, baked goods, cereal products, and tabletop sweeteners. The taste and flavor profile of a food or beverage product comprising the taste and flavor enhancing composition comprising the disclosed glucosylated steviol glycoside composition, the disclosed Lo Han Guo composition, and the disclosed taste modulator composition can be stronger than the comparative taste and flavor profile of a comparative food or beverage product not comprising the taste and flavor enhancing composition. In addition, the mouthfeel of a food or beverage product comprising a taste and flavor enhancing composition comprising the disclosed glucosylated steviol glycoside composition, the disclosed Lo Han Guo composition, and the disclosed taste modulator composition can be improved relative to the mouthfeel of a comparative food or beverage product not comprising the taste and flavor enhancing composition.

The present disclosure also relates to methods of increasing the taste and flavor intensity of a food or beverage product comprising the step of adding a taste and flavor enhancing composition to the food or beverage product, wherein the taste and flavor enhancing composition comprises the disclosed glucosylated steviol glycoside compositions, the disclosed Lo Han Guo compositions, and the disclosed taste modulator compositions. The present disclosure also relates to a method of improving the organoleptic properties of a food or beverage product comprising a high fructose syrup, the method comprising the step of adding a taste and flavor enhancing composition to the food or beverage product. For example, the addition of a taste and flavor enhancing composition can make high fructose syrups, such as high fructose corn syrup, taste more sugar-like. In addition, if the high fructose syrup is high fructose corn syrup 42(HFCS 42), the addition of the flavor and taste enhancing composition may make HFCS 42 taste more like high fructose corn syrup 55(HFCS 55).

The present disclosure also relates to a method of preparing a food or beverage product, the method comprising: adding a taste and flavor enhancing composition comprising the disclosed glucosylated steviol glycoside composition, the disclosed Lo Han Guo composition, and the disclosed taste modifier composition; and adding a reduced amount of erythritol, wherein the reduced amount of erythritol is less than the amount of erythritol in a comparative food or beverage composition that does not comprise the taste and flavor enhancing composition. The mouthfeel of the food or beverage product is similar to the mouthfeel of a comparative food or beverage product, even though the comparative food or beverage product contains a higher level of erythritol.

Methods of making the disclosed sweetening compositions

In various aspects, the present disclosure relates to methods for preparing the disclosed sweetener compositions, the methods comprising: mixing a taste modifier component comprising a sweetener having a chemical formula selected from Na and⁺、K⁺、Ca²⁺and Mg²⁺A first salt of the first cation of (a); wherein the mixing is performed until the mixture of taste modifier and sweetener is substantially homogeneous. In various aspects, the disclosed methods of making the disclosed sweetener compositions may further comprise mixing a solvent with the taste modulator and the sweetener; and mixing the taste modulator, sweetener, and solvent until the solution or suspension is substantially homogeneous. In further aspects, the disclosed methods of making the disclosed sweetener compositions can further comprise spray drying or lyophilizing the solution or suspension. In some aspects, the disclosed methods of making the disclosed sweetener compositions may further comprise tableting a mixture of the taste modifier and the sweetener.

Products comprising the disclosed compositions

In various aspects, the present disclosure relates to products comprising the disclosed sweetening compositions. In various aspects, the product can be a beverage, a food product, a nutraceutical, a concentrated sweetener composition, a pharmaceutical, a dietary supplement, a dental hygiene composition, an edible gel composition, a cosmetic, and a table top flavoring. In additional aspects, the present disclosure relates to tabletop sweetener compositions comprising the disclosed taste modifier compositions and one or more of the disclosed sweeteners.

As used herein, "food product" or "food-like" refers to fruits, vegetables, juices, meat products such as ham, bacon and sausage; egg products, fruit concentrates, gelatin and gelatin-like products such as jams, jellies, jams and the like; dairy products such as ice cream, sour cream, yoghurt and sherbet (sherbet); glazes, syrups, including molasses (molasses); corn, wheat, rye, soybean, oat, rice and barley products, cereal products, nut kernel and nut products, cakes, biscuits, confections (confectioneries) such as confections (confections), gums, fruit drops and chocolate, chewing gum, mints, creams, glazes, ice cream, pies and breads. "food product" or "food product" also refers to condiments (condiments), such as herbs, spices and condiments (seasonings), taste enhancers such as monosodium glutamate. "food product" or "food product" also refers to packaged products that also include preparations, such as dietary sweeteners, liquid sweeteners, table top flavorings, granular flavor mixes (which when reconstituted with water provide a non-carbonated beverage), instant pudding mixes, instant coffee and tea, coffee creamer, malt milk mix, pet food, livestock feed, tobacco, and materials for baking applications, such as powder baking mixes for preparing bread, cookies, cakes, pancakes, donuts, and the like. "food products" or "foodstuffs" also refer to diet or low-calorie foods and beverages containing little or no sucrose.

As used herein, "dietary supplement" refers to a compound intended to supplement the diet and provide nutrients such as vitamins, minerals, fiber, fatty acids, amino acids, and the like that may or may not be consumed in sufficient quantities in the diet. Any suitable dietary supplement known in the art may be used. Examples of suitable dietary supplements may be, for example, nutrients, vitamins, minerals, fiber, fatty acids, herbs, botanicals, amino acids, and metabolites.

As used herein, "nutraceutical" refers to a compound, including any food or portion of a food, that can provide a medical or health benefit, including the prevention and/or treatment of diseases or disorders (e.g., fatigue, insomnia, aging effects, memory loss, mood disorders, cardiovascular disease and high levels of cholesterol in the blood, diabetes, osteoporosis, inflammation, autoimmune disorders, etc.). Any suitable nutraceutical known in the art may be used. In some aspects, the nutraceuticals may be used as supplements to foods and beverages, as well as pharmaceutical formulations for enteral or parenteral application, which may be solid formulations such as capsules or tablets, or liquid formulations such as solutions or suspensions.

In some aspects, the dietary supplements and nutraceuticals may further comprise protective hydrocolloids (such as gums, proteins, modified starches), binders, film forming agents, encapsulating agents/materials, wall materials/shell materials, matrix compounds, coatings, emulsifiers, surfactants, solubilizing agents (oils, fats, waxes, lecithins, etc.), adsorbents, carriers, fillers, co-compounds, dispersing agents, wetting agents, processing aids (solvents), flowing agents, taste masking agents, weighting agents, gelling agents, gel forming agents, antioxidants, and antimicrobials.

As used herein, "gel" refers to a colloidal system in which a network of particles extends throughout the volume of a liquid medium. While gels contain primarily liquids and therefore exhibit densities similar to liquids, gels have the structural consistency of solids due to the network of particles throughout the liquid medium. For this reason, gels generally appear as solid, jelly-like materials. Gels can be used for many applications. For example, gels can be used in foods, coatings and adhesives. Edible gels are referred to as "edible gel compositions". The edible gel composition is typically consumed as a snack, as a dessert, as part of a main food, or with a main food. Examples of suitable edible gel compositions may be e.g. gelled desserts, puddings, jams, jellies, pastes, sponge cakes (trifles), aspics, marshmallows, fondants and the like. In some aspects, the edible gel mixture is typically a powdered or granular solid to which a fluid may be added to form the edible gel composition. Examples of suitable fluids may be, for example, water, dairy fluids, dairy simulants, juices, alcohols, alcoholic beverages, and combinations thereof. Examples of suitable dairy fluids may be, for example, milk, fermented milk, cream, fluid whey and mixtures thereof. Examples of suitable dairy-based simulant fluids may be, for example, soy milk and non-dairy coffee creamer.

As used herein, the term "gelling component" refers to any material that can form a colloidal system in a liquid medium. Examples of suitable gelling ingredients may be e.g. gelatine, alginate, carrageenan, gum, pectin, konjac, agar, edible acid, rennet, starch derivatives and combinations thereof. It is well known to those skilled in the art that the amount of gelling ingredient used in the edible gel mixture or edible gel composition can vary significantly depending on a number of factors, such as, for example, the particular gelling ingredient used, the particular fluid matrix used, and the desired properties of the gel.

The gel mixtures and gel compositions of the present disclosure may be prepared by any suitable method known in the art. In some aspects, the edible gel mixtures and edible gel compositions of the present disclosure may be prepared using ingredients other than the disclosed sweetener compositions and gelling agents. Examples of other suitable ingredients may be, for example, a food acid, a salt of a food acid, a buffer system, a bulking agent, a chelating agent, a crosslinking agent, one or more fragrances, one or more pigments, and combinations thereof.

In various aspects, the disclosed beverages can be carbonated beverage products and non-carbonated beverage products. The disclosed beverages can also be, for example, soft drinks, fountain beverages (fountain beverages), frozen beverages; a ready-to-drink beverage; frozen ready-to-drink beverages, coffee, tea, dairy beverages, powdered soft drinks, liquid concentrates, flavored waters, fortified waters, fruit juices, fruit juice flavored drinks, sports drinks, and energy drinks. It will be appreciated that the disclosed beverage products can include one or more beverage ingredients such as, for example, acidulants, fruit and/or vegetable juices, pulp, and the like, flavorings, colorants, preservatives, vitamins, minerals, electrolytes, erythritol, tagatose, glycerol, and carbon dioxide.

In various aspects, the disclosed beverages can have any of a number of different specific formulations or compositions. The formulation of the beverage products of the present disclosure may vary to some extent depending on factors such as the product's intended market segment (market segment), its desired nutritional characteristics, flavor profile, and the like. For example, in certain aspects, it may be generally selected to add additional ingredients to the formulation of a particular beverage product. For example, additional (i.e., more and/or other) sweeteners may be added, typically flavoring agents, electrolytes, vitamins, juices or other fruit products, tastants, masking agents, and the like, flavoring agents and/or carbonating agents may be added to any such formulations to alter taste, mouthfeel, nutritional characteristics, and the like. In some aspects, the disclosed beverages can be cola beverages comprising water, the disclosed sweetener compositions, acidulants, and flavoring agents. Exemplary flavors may be, for example, cola flavors, citrus flavors, and spice flavors. In some aspects, a carbonating agent in the form of carbon dioxide may be added to foam. In other aspects, preservatives may be added, depending on other ingredients, manufacturing techniques, desired shelf life, and the like. In certain aspects, caffeine may be added. In a further aspect, the disclosed beverages can be cola-flavored carbonated beverages, characterized by comprising carbonated water, sweetener, cola extract and/or other flavoring, caramel color, one or more acids, and optionally other ingredients.

In one aspect of the present disclosure, a disclosed tabletop sweetener composition is provided that includes an HP sweetener and a taste modulator composition. In one aspect of the disclosure, the weight ratio of HP sweetener to taste modifier composition on a dry weight basis is from about 0.0010:1 to about 1000: 1. In another aspect of the disclosure, the weight ratio of HP sweetener to taste modifier composition on a dry weight basis is from about 0.01:1 to about 286: 1. In yet another aspect of the present disclosure, the weight ratio of HP sweetener to taste modifier composition on a dry weight basis is from about 1.8:1 to about 115: 1. In a further aspect, the disclosed products are tabletop sweeteners comprising the disclosed sweetener compositions. The tabletop composition optionally can further comprise at least one bulking agent, additive, anti-caking agent, functional ingredient, and combinations thereof. The tabletop sweetener compositions can be in solid or liquid form. The liquid tabletop sweetener can comprise water and/or other liquid carriers, and optionally additives such as, for example, polyols (e.g., erythritol, sorbitol, propylene glycol, or glycerin), acids (e.g., citric acid), antimicrobial agents (e.g., benzoic acid or salts thereof).

In another aspect of the disclosure, a disclosed tabletop sweetener composition is provided that includes a bulking material, an HP sweetener, and a taste modulator composition. In one aspect of the disclosure, the weight ratio of bulk material to HP sweetener to taste modifier composition on a dry weight basis is from about 0.0010:0.1:1 to about 1000:100,000: 1. In another aspect of the disclosure, the weight ratio of bulk material to HP sweetener to taste modifier composition on a dry weight basis is from about 225:1.80:1 to about 14,370:115: 1. In yet another aspect, the sweetener may include optional ingredients such as, for example, ingredients that characterize flavor and color. Optionally, optional ingredients may be added to the taste modulator composition. It is also possible that optional ingredients may be added to both the sweetener and the taste modifier composition. Such optional ingredients are generally known to those skilled in the art and may include, for example, colorants, carriers, flavor compounds, and the like. For example, the taste modifier composition can include a strawberry flavor compound to provide a sweetener composition capable of delivering not only a sweet flavor but also a strawberry flavor. It can then be incorporated into a strawberry yogurt product to increase the perception of strawberry flavor compared to a yogurt product without the taste modifier composition. Alternatively, the disclosed tabletop sweetener compositions may be colored golden brown to simulate the appearance of raw sugar (raw sugar). Other optional ingredients may include certain carriers and inactive ingredients. These carriers and inactive ingredients may only aid in the processing of the sweetener. Optionally, a flow agent or anti-caking agent such as tricalcium phosphate may be added to improve the flowability of the tabletop sweetener.

The disclosed tabletop sweetener compositions can take a variety of forms including, but not limited to, crystals, powders, tablets, cubes, glazes or coatings, granular products, or combinations thereof.

In some instances, the disclosed tabletop sweetener compositions may be provided in the form of crystals having an appearance comparable to that of sucrose crystals, e.g., to improve end-user acceptance of the sweetener composition. It may also be desirable to provide the sweetener in the form of crystals having a solubility profile similar to sucrose that becomes apparent, for example, when the sweetener is mixed into an unsweetened beverage.

In some cases, the disclosed tabletop sweetener compositions are not formulated to mimic the appearance or solubility characteristics of sucrose, but rather may be formulated to minimize volume, maximize solubility, maximize stability, or otherwise improve product handling and distribution.

One form of the disclosed tabletop sweetener compositions can be a mixture. The disclosed tabletop sweetener compositions can also be provided in the form of coated particulates in which one or more first components of the sweetener composition are coated onto one or more second components of the sweetener composition. For example, the taste modifier composition may be coated onto a particulate, crystalline, or other form of HP sweetener such that taste buds are exposed first to the taste modifier composition and then to the HP sweetener. In this manner, taste buds are modified by the taste modifier composition in preparation for exposure to the HP sweetener. In another example, the HP sweetener may be coated onto a particulate, crystalline, or other form of taste modifier composition such that the taste buds are exposed first to the HP sweetener and then to the taste modifier composition, which alters the perceived sweetness of the HP sweetener. This arrangement allows the taste modifier composition to potentially mask the bitter aftertaste associated with the HP sweetener while minimally affecting the initial perception of its sweetness. In yet another example, the HP sweetener and taste modifier composition may be coated onto a particulate, crystalline, or other form of bulk material such that taste buds are exposed first to the HP sweetener and taste modifier composition and then to the bulk material.

The disclosed tabletop sweetener compositions may also comprise one or more bulking materials. In one aspect of the disclosure, the bulking material may add bulk (bulk) to the sweetener, thereby making a single serving of the composition of the present invention more similar to a single serving of sucrose. The end user of the sweetener may also find it easier to control the amount of sweetener added to the food or beverage, particularly when the serving size is similar to known sweeteners. Loose materials can also contribute to body feel, viscosity, and other aspects of liquid mouthfeel; volume, honeycomb structure, crumb structure and wettability of the baked goods; control of freezing and melting points of food and beverages; and the overall visual and textural impression of food and beverages comprising the sweeteners of the invention. In further aspects, the bulk material itself can contribute to the increased sweetness quality of the HP sweetener. In another aspect, the bulking material is low to non-caloric and can provide less than about 0.2 calories per gram of bulking agent.

In yet another aspect of the present disclosure, the bulk material has a uniform crystal structure, i.e., a narrow particle size distribution. The uniform crystal structure may provide better control over the ratio of bulk material to HP sweetener to taste modifier composition. In one aspect of the present disclosure, the bulk material has a size of from about 0.125mm to about 1.0 mm. In another aspect of the present disclosure, the bulk material has a dimension of from about 0.21mm to about 0.71 mm. In yet another aspect of the present disclosure, the bulk material has a dimension of from about 0.25mm to about 0.60 mm.

In yet another aspect of the disclosure, the bulking agent has a slower solubility profile than the HP sweetener or taste modulator composition. Thus, if the HP sweetener and taste modifier composition is deposited onto a bulking agent to form a tabletop sweetener product, the tabletop sweetener product may actually behave more like sugar when introduced into a beverage, particularly a cold beverage, in which the particulate matter does not immediately dissolve.

Exemplary bulk materials may be selected from the group consisting of: maltodextrin, corn syrup solids, sucrose, fructose, glucose, invert sugar, sorbitol, xylose, ribulose, mannose, xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomalt, maltose, tagatose, lactose, inulin (inulin), glycerol, propylene glycol, polyols, polydextrose, fructooligosaccharides, cellulose and cellulose derivatives, trehalose, isomaltulose, arabinogalactans, gum arabic, tragacanth gum, guar gum, and hydrolyzed guar gum, and mixtures thereof. Certain starches and modified starches may also be utilized.

In one aspect of the disclosure, the bulking material is erythritol. In another aspect, the bulking material is glycerin or propylene glycol. These particular bulk materials may be available in liquid form, which may provide a liquid tabletop sweetener product.

The present disclosure also includes methods of making the disclosed tabletop sweetener compositions. In one aspect, the disclosed tabletop sweetener compositions of the disclosure are prepared by dissolving an HP sweetener and taste modifier composition in water. The HP sweetener and taste modifier compositions may be dissolved separately to form two aqueous solutions, or combined to form a single aqueous solution containing both the HP sweetener and taste modifier compositions. In the case where the HP sweetener and taste modifier compositions are dissolved in combination, the HP sweetener and taste modifier compositions may be added in any order, including simultaneously. In the case where the HP sweetener and taste modifier compositions are separately dissolved, they may be subsequently combined into a single aqueous mixture. In one aspect, the temperature of the water is at room temperature. In another aspect, the temperature of the water is heated, such as, for example, to from about 10 ℃ to about 70 ℃. In yet another aspect, the temperature of the water for the HP sweetener is heated, while the temperature of the water for the taste modifier composition is at room temperature. When the taste modifier composition comprises more than one component such as, for example, a plurality of consistent (coherent) flavor volatiles and at least one non-consistent (non-coherent) flavor volatiles, these components may be delivered in a single fraction or in more than one fraction. For example, these components may be added using a powder fraction comprising a blend of dry powder components and a liquid fraction comprising a blend of the remaining components that have been dissolved in a suitable carrier solution such as water and ethanol. The sweetener may then be processed in a number of ways, such as, for example, spray drying, to reduce the moisture content of the sweetener.

In another aspect, methods of making the disclosed tabletop sweetener compositions are provided. Typically, the HP sweetener and taste modifier composition is deposited onto a bulk material having a size distribution of from about 0.125mm to about 1.0 mm. The HP sweetener and taste modifier compositions may be deposited in any order, including simultaneously. Methods of depositing HP sweetener and taste modifier compositions will generally be known to those skilled in the art. For example, the bulk material may be placed in a coating vessel (on the right side of the figure) and air blown through the vessel (from the bottom to the top of the vessel) to cause the bulk material to move randomly within the vessel (i.e., the particles are fluidized). Next, a solution comprising HP sweetener in water is introduced into the container and allowed to deposit on the surface of the bulk material. Heated air is blown through the coating vessel to dry the HP sweetener on the bulk material. After coating the bulk material with HP sweetener, the taste modifier composition is introduced into the coating vessel as a water-based solution. Similar to HP sweeteners, the taste modifier composition is deposited on the surface of the bulk material and dried by blowing air through the enrobed container. In certain aspects of the present disclosure, the air blown through the sheathing container is not heated. This may reduce thermal degradation of the taste modifier composition. The resulting tabletop sweetener composition comprises a bulk material with an HP sweetener and taste modifier composition deposited on a surface thereof. The resulting tabletop sweetener can also be prepared by first introducing the taste modifier composition into a container, and then introducing the HP sweetener solution into the container. Alternatively, the HP sweetener solution and the liquid taste modifier composition may be added to the container at the same time. In one aspect, the HP sweetener is rebaudioside a and the bulking material is erythritol. In another aspect, the bulk material is sized to provide the tabletop sweetener with a desired consistency between taste and serving. In particular, the size distribution of the bulk material is selected to provide tabletop sweetener particles having a desired ratio of HP sweetener to bulk material and HP sweetener to taste modifier composition. In addition, tabletop sweeteners have a particle size similar to sugar.

In yet another aspect, the HP sweetener is dissolved in room temperature water. The taste modifier composition, also at room temperature, was blended into the HP sweetener-water mixture. The loose material is added to an agglomeration unit in which the loose material is suspended by heated air. Upon suspension, the mixture of HP sweetener, taste modifier composition and water is sprayed into the agglomeration unit in such a way as to allow the components to deposit onto the bulk material. By controlling the temperature in the agglomeration unit, water is removed and the moisture content of the tabletop sweetener is comparable to the initial moisture of the bulk material.

In yet another aspect, the HP sweetener is dissolved in heated water. In one aspect, the heated water increases the solubility of the HP sweetener, and therefore less water is required to completely dissolve the HP sweetener. The loose material is added to an agglomeration unit in which the loose material is suspended by heated air. Upon suspension, the mixture of HP sweetener and water is sprayed into the agglomeration unit in such a way as to allow the components to deposit onto the bulk material. The HP sweetener is then dried on the bulk material using heated air. In one aspect, the air is heated to from about 20 ℃ to about 130 ℃. In another aspect, the air is heated to from about 60 ℃ to about 70 ℃. The bulk material with the HP sweetener deposited thereon continues to be suspended by the air only when the temperature of the air is reduced. In one aspect, the temperature of the air is reduced to ambient temperature. The mixture of taste modifier composition and room temperature water is then introduced into an agglomeration unit in such a way as to allow deposition of the components onto the bulk material and the HP sweetener. By controlling the temperature in the agglomeration unit, water is removed to achieve a final moisture content of the tabletop sweetener that is comparable to the initial moisture content of the bulk material. In one aspect, the air temperature is from about 20 ℃ to about 130 ℃. In aspects, the method produces a tabletop sweetener wherein the ratio of bulk material to HP sweetener to taste modifier composition on a dry weight basis is from about 225:1.80:1 to about 14,370:115: 1. In a further aspect, the bulking material is erythritol and the HP sweetener is rebaudioside a.

The present disclosure also provides food and beverage products containing the disclosed tabletop sweetener compositions. Exemplary food and beverages include baked goods, chocolate, candy (candy) and confections (confections), chewing gum, ice cream, yogurt, breakfast cereal, oatmeal (oatmeal), pudding, fruit jam and fruit preparation, breakfast bar, protein bar, granola bar, cereal coatings, syrups, marinades, tomato ketchup, salad dressings, baby food, pet food, animal feed, soft drinks, juices, coffee, tea, sports drinks and energy drinks, and other food and beverages. A particular class of beverages that can be used with the compositions and methods of the present invention are diet soft drinks (or sodas), such as cola, citrus and fruit flavored drinks, and the like. In addition, the pharmaceutical products and over-the-counter pharmaceutical products may include any of the disclosed tabletop sweetener compositions.

Sensory test method

In various aspects, the present disclosure relates to methods of testing the disclosed sweetener compositions, such as methods of sensory methods or sweetener evaluation. In a particular aspect, the Sensory method used is referred to as "Flavor profiling" as previously described (see: B.T. Carr, S.D. Pecore, K.M. Gibes and G.E. DuBois, "sensor Methods for Sweetener Evaluation", Chapter 11 In Flavor Measurement, C.T. Ho and C.H. Manley editors, Marcel Dekker, New York, NY, 1993). The full set of sensory parameters evaluated in the sensory test method were: (a) sweetness intensity (which may be abbreviated as "S" in the tables herein); (b) sour taste intensity (which may be abbreviated as "So" in the tables herein); (c) saltiness intensity (which may be abbreviated as "Sa" in the tables herein); (d) bitterness intensity (which may be abbreviated as "B" in the tables herein); (e) body feeling/mouthfeel intensity (which may be abbreviated as "B/MF" in the tables herein); (f) astringency intensity (may be abbreviated as "a" in the tables herein); (g) sweetness linger (which may be abbreviated as "SL" in the tables herein); (h) sweetness onset time (which may be abbreviated as "AT" in the tables herein); and (i) sweet desensitization (which may be abbreviated as "SD" in the tables herein). When conducting the sensory testing method, both individual scores and group scores may be averaged and subjected to further statistical analysis.

Typically, a panel of 15 subjects enrolled from a larger group was based on the panelist's ability to correctly rank a series of 6%, 7%, 8%, 9% and 10% sucrose solutions in order of increasing sweetness intensity. Panelists were then trained to become familiar with the following taste attributes based on the stimulated taste with taste attributes shown in parentheses: (a) sweet (sucrose); (b) sour (citric acid); (c) salty taste (sodium chloride); (d) bitter taste (caffeine); (e) body feel/mouthfeel (glucose); and (f) astringent (alum). After being familiar with the six taste attributes described above, panelists received training in a series of intensity rating techniques for sucrose solutions (2.5%, 5%, 7.5%, 10%, 12.5% and 15% sucrose). In training programs, panelists were provided with these sucrose standard solutions in order to remember the perceived intensity on a scale of 0-15. The panelists were then provided with an unknown sucrose solution and asked to correctly evaluate their intensity on a scale of 0-15. In the next stage of training, panelists were instructed to evaluate the intensity of sour (citric acid) samples, salty (sodium chloride) samples, bitter (caffeine) samples, somatosensory/mouthfeel (glucose) samples, and astringent (alum) samples based on learned 0-15 sucrose intensity ratings.

In addition to evaluating the intensity of the six attributes described above, panelists were trained to evaluate sweetness onset time, sweetness linger, and sweetness desensitization. Each of these is briefly discussed below.

Sweetness onset time (AT):this time starts with the intake of the sample and until the maximum sweetness intensity is perceived; the permissible evaluations were: (i) r (e.g., rapid for 10% sucrose), and in the score, R is assigned a numerical score of 0.0; (ii) d (as delayed for 500PPM REBA), and in the score, D is assigned a numerical score of 2.5; and (iii) SD (as significantly delayed for 3000PPM monoammonium glycyrrhizinate), and in the score, SD was assigned a numerical score of 5.0.

Sweetness Linger (SL):upon tasting the sample and quantifying attributes a-g, the sample coughed out in 15 seconds and rinsed with water (1 × 15mL) and the water coughed out in 30 seconds. The tongue and mouth were then held still and sweetness accumulation in the mouth was noted over the next 120 seconds. The perceived sweetness intensity at 120 seconds is SL. 10% sucrose and 500PPM REBA in water are the standards, and hereUnder these conditions SL of 0 and 5 are present.

Sweet Desensitization (SD):at the end of the SL rating, the level of perceived desensitization or tongue numbness was evaluated. The permissible evaluations were: (i) n (e.g., none of 10% sucrose), and in the score, N is assigned a numerical score of 0.0; (ii) s (as slight as 500PPM REBA), and in the score, S is assigned a numerical score of 2.5; and (iii) M (as 1000PPM REBA is medium), and in the score, M is assigned a numerical score of 5.0.

Aspect(s)

The following list of exemplary aspects supports and is supported by the disclosure provided herein.

Aspect 1 a sweetener composition comprising: a taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca⁺²And Mg⁺²A first salt of the first cation of (a); and a sweetener.

The sweetener composition of aspect 1, wherein the first salt has a first anion comprising gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipic acid (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-1) Fluorine ion (F)^-1) Chloride ion (Cl)^-1) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-1) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-1) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof.

Aspect 3. the sweetener composition of aspect 2, wherein the first anion comprises citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-1) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) And combinations thereof.

Aspect 4. the sweetener composition of aspect 2, wherein the first anion comprises citrate (C)₆H₅O₇ ^-3)。

Aspect 5 the sweetener composition of aspect 2, wherein the first anion comprises chloride (Cl)^-1)。

Aspect 6 the sweetener composition of any of aspects 1-5, wherein the taste modifier component further comprises a sweetener having a taste modifier selected from Na⁺、K⁺、Ca⁺²And Mg⁺²A second salt of the second cation of (a); and wherein the first cation and the second cation are not the same.

Aspect 7 the sweetener composition of aspect 6, wherein the second salt has a second anion, the second anionThe ions comprising gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipic acid (C)₆H₈O₄ ^-2) Hydrogen adipate (C) ₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-1) Fluorine ion (F)^-1) Chloride ion (Cl)^-1) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-1) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-1) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof.

Aspect 8 the sweetener composition of aspect 7, wherein the second anion comprises citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-1) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) And combinations thereof.

Aspect 9 the sweetener composition of aspect 7, wherein the second anion comprises citrate (C)₆H₅O₇ ^-3)。

Aspect 10 the sweetener composition of aspect 7, wherein the second anion comprises chloride ion (Cl)^-1)。

Aspect 11 the sweetener composition of any of aspects 1-10, wherein the taste modifier component further comprises a sweetener having a taste modifier selected from Na⁺、K⁺、Ca⁺²And Mg⁺²A third salt of a third cation of (a); and wherein the first cation, the second cation, and the third cation are not the same.

Aspect 12 the sweetener composition of aspect 11, wherein the third salt has a third anion comprising gluconate (C) ₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipic acid (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-1) Fluorine ion (F)^-1) Chloride ion (Cl)^-1) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-1) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-1) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof.

Aspect 13 the sweetener composition of aspect 12, wherein the third anion comprises citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-1) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) And combinations thereof.

Aspect 14 the sweetener composition of aspect 12, wherein the third anion comprises citrate (C)₆H₅O₇ ^-3)。

Aspect 15 the sweetener composition of aspect 12, wherein the third anion comprises chloride ion (Cl)^-1)。

Aspect 16 the sweetener composition of any of aspects 1-15, wherein the taste modifier component further comprises a sweetener having a taste modifier selected from Na ⁺、K⁺、Ca⁺²And Mg⁺²A fourth salt of a fourth cation of (a); and wherein the first cation, the second cation, the third cation, and the fourth cation are not the same.

Aspect 17 the sweetener composition of aspect 16, wherein the fourth salt has a fourth anion, the fourth anionThe seed comprises gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-1) Fluorine ion (F)^-1) Chloride ion (Cl)^-1) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-1) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-1) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof.

Aspect 18 the sweetener composition of aspect 17, wherein the fourth anion comprises citrate(C₆H₅O₇ ^-3) Chloride ion (Cl)^-1) Phosphate radical (PO) ₄ ^-3) Carbonate (CO)₃ ^-2) And combinations thereof.

Aspect 19 the sweetener composition of aspect 17, wherein the fourth anion comprises citrate (C)₆H₅O₇ ^-3)。

Aspect 20 the sweetener composition of aspect 17, wherein the fourth anion comprises chloride (Cl)^-1)。

The sweetener composition of any of aspects 1-20, wherein the sweetener comprises a natural HP sweetener, a synthetic HP sweetener, a carbohydrate/polyol sweetener, or a combination thereof.

The sweetener composition of aspect 22, wherein the natural HP sweetener comprises a stevia sweetener, a lo han guo derived sweetener, a protein sweetener, or a combination thereof.

The sweetener composition of aspect 22, wherein the stevia sweetener comprises stevioside, rubusoside, steviolbioside, dulcoside a, steviolbioside B, steviolbioside C, steviolbioside D, steviolbioside E, steviolbioside F, steviolbioside M, or a combination thereof.

The sweetener composition of aspect 23, wherein the stevia sweetener comprises rebaudioside a, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, or a combination thereof.

Aspect 25. the sweetener composition of aspect 24, wherein the stevia sweetener comprises rebaudioside a, rebaudioside D, rebaudioside F, rebaudioside M, or a combination thereof.

The sweetener composition of aspect 24, wherein the stevia sweetener comprises rebaudioside a.

The sweetener composition of aspect 24, wherein the stevia sweetener comprises rebaudioside D.

Aspect 28. the sweetener composition of aspect 24, wherein the stevia sweetener comprises rebaudioside F.

Aspect 29. the sweetener composition of aspect 24, wherein the stevia sweetener comprises rebaudioside M.

Aspect 30. the sweetener composition of aspect 22, wherein the stevia sweetener comprises a glucosylated steviol glycoside.

The sweetener composition of aspect 31. the sweetener composition of aspect 22, wherein the Lo Han Guo-derived sweetener comprises a solvent extract of fruit; and wherein the solvent extract comprises greater than or equal to about 60 wt% mogroside.

The sweetener composition of aspect 32, aspect 31, wherein the solvent extract comprises greater than or equal to about 70 wt% total mogrosides.

The sweetener composition of aspect 33, aspect 31, wherein the solvent extract comprises greater than or equal to about 80 wt% total mogrosides.

Aspect 34. the sweetener composition of aspect 31, wherein the solvent extract comprises greater than or equal to about 85 wt% total mogrosides.

The sweetener composition of aspect 35. the sweetener composition of aspect 31, wherein the solvent extract comprises greater than or equal to about 90 wt% total mogrosides.

Aspect 36. the sweetener composition of aspect 31, wherein the solvent extract comprises greater than or equal to about 70 wt% mogroside V.

Aspect 37. the sweetener composition of aspect 31, wherein the solvent extract comprises greater than or equal to about 80 wt% mogroside V.

The sweetener composition of aspect 38, aspect 31, wherein the solvent extract comprises greater than or equal to about 85 wt% mogroside V.

The sweetener composition of aspect 39, wherein the solvent extract comprises greater than or equal to about 90 wt% mogroside V.

Aspect 40 the sweetener composition of aspect 22, wherein the lo han guo-derived sweetener comprises mogroside IV, mogroside V, siratose, or a combination thereof.

The sweetener composition of aspect 22, wherein the protein sweetener comprises thaumatin, monellin, single chain monellin, brazzein, or a combination thereof.

The sweetener composition of any of aspects 21-41, wherein the synthetic HP sweetener comprises a peptide sweetener, an N-sulfonylamide sweetener, a sulfamate sweetener, a halogenated carbohydrate, a polyketide, or a combination thereof.

The sweetener composition of aspect 42, wherein the peptide sweetener comprises aspartame, neotame, saccharin, food-grade salts thereof, or combinations thereof.

The sweetener composition of aspect 44, wherein the N-sulfonylamide sweetener comprises saccharin, acesulfame k, food-grade salts thereof, or combinations thereof.

The sweetener composition of aspect 45, aspect 42, wherein the sulfamate sweetener comprises cyclamic acid, a food grade salt thereof, or a combination thereof.

The sweetener composition of aspect 46, aspect 42, wherein the halogenated carbohydrate comprises sucralose.

The sweetener composition of aspect 47. the aspect 42, wherein the polyketide comprises neohesperidin dihydrochalcone.

The sweetener composition of any of aspects 21-47, wherein the carbohydrate/polyol sweetener comprises a full-calorie sweetener, a partial-calorie sweetener, an HP sweetener, or a combination thereof.

Aspect 49 the sweetener composition of aspect 48, wherein the full calorie sweetener comprises sucrose, glucose, maltose, fructose, lactose, xylitol, sorbitol, or a combination thereof.

Aspect 50 the sweetener composition of aspect 48, wherein the partial caloric sweetener comprises maltitol, lactitol, isomalt, threitol, arabitol, D-tagatose, D-psicose, or a combination thereof.

Aspect 51 the sweetener composition of aspect 48, wherein the partial caloric sweetener comprises one or more fructooligosaccharides.

The sweetener composition of aspect 48, aspect 52, wherein the HP sweetener comprises erythritol.

The sweetener composition of any of aspects 1-52, wherein the sweetener comprises a mixture of aspartame and acesulfame k or food grade salts thereof.

Aspect 54 the sweetener composition of aspect 53, further comprising cyclamic acid or a food grade salt thereof.

The sweetener composition of any of aspects 1-52, wherein the sweetener comprises a mixture of aspartame and saccharin or a food-grade salt thereof.

Aspect 56 the sweetener composition of aspect 55, further comprising cyclamic acid or a food grade salt thereof.

The sweetener composition of any of aspects 1-52, wherein the sweetener comprises a mixture of aspartame and cyclamic acid or food grade salt thereof.

The sweetener composition of any of aspects 1-52, wherein the sweetener comprises a mixture of sucralose and saccharin or a food-grade salt thereof.

Aspect 59 the sweetener composition of any of aspects 1-52, wherein the sweetener comprises a mixture of sucralose and acesulfame k or food grade salts thereof.

Aspect 60 the sweetener composition of any of aspects 1-52, wherein the sweetener comprises a mixture of stevia sweeteners.

Aspect 61 the sweetener composition of aspect 60, wherein the mixture of stevia sweeteners comprises at least two of the following: stevioside, rubusoside, steviolbioside, dulcoside A, steviolbioside B, steviolbioside C, steviolbioside D, steviolbioside E, steviolbioside F, steviolbioside M and a glucosylated steviolbioside.

Aspect 62. the sweetener composition of aspect 60, wherein the mixture of stevia sweeteners comprises steviolbioside a and a glucosylated steviol glycoside.

Aspect 63. the sweetener composition of any of aspects 1-52, wherein the sweetener comprises a mixture of a stevia sweetener and a Lo Han Guo-derived sweetener.

Aspect 64 the sweetener composition of aspect 63, wherein the Lo Han Guo-derived sweetener comprises a solvent extract of fruit; and wherein the solvent extract comprises greater than or equal to about 60 wt% mogroside.

The sweetener composition of aspect 65, aspect 64, wherein the solvent extract comprises greater than or equal to about 70 wt% total mogrosides.

The sweetener composition of aspect 64, wherein the solvent extract comprises greater than or equal to about 80 wt% total mogrosides.

Aspect 67. the sweetener composition of aspect 64, wherein the solvent extract comprises greater than or equal to about 85 wt% total mogrosides.

Aspect 68. the sweetener composition of aspect 64, wherein the solvent extract comprises greater than or equal to about 90 wt% total mogrosides.

Aspect 69 the sweetener composition of aspect 64, wherein the solvent extract comprises greater than or equal to about 70 wt% mogroside V.

Aspect 70 the sweetener composition of aspect 64, wherein the solvent extract comprises greater than or equal to about 80 wt% mogroside V.

The sweetener composition of aspect 71. the sweetener composition of aspect 64, wherein the solvent extract comprises greater than or equal to about 85 wt% mogroside V.

Aspect 72 the sweetener composition of aspect 64, wherein the solvent extract comprises greater than or equal to about 90 wt% mogroside V.

Aspect 73. the sweetener composition of aspect 63, wherein the Lo Han Guo-derived sweetener comprises mogroside IV, mogroside V, siratose, or a combination thereof.

Aspect 74 the sweetener composition of any of aspects 1-52, wherein the sweetener comprises a mixture comprising a stevia sweetener and thaumatin.

The sweetener composition of any of aspects 1-52, wherein the sweetener comprises a mixture comprising a stevia sweetener and erythritol.

The sweetener composition of any of aspects 1-52, wherein the sweetener comprises a mixture comprising a stevia sweetener and D-psicose.

Aspect 77 the sweetener composition of any of aspects 63-76, wherein the stevia sweetener comprises a mixture of stevioside, rubusoside, steviolbioside, dulcoside a, steviolbioside B, steviolbioside C, steviolbioside D, steviolbioside E, steviolbioside F, steviolbioside M, glucosylated steviol glycosides or combinations thereof.

The sweetener composition of aspect 77, wherein the stevia sweetener comprises steviolbioside a, a mixture of glucosylated steviol glycosides, or a combination thereof.

Aspect 79 the sweetener composition of aspect 77, wherein the stevia sweetener comprises rebaudioside a.

Aspect 80 the sweetener composition of aspect 77, wherein the stevia sweetener comprises a mixture of glucosylated steviol glycosides.

The sweetener composition of any of aspects 1-80, wherein the sweetener and the taste modifier component are present in a ratio of sweetener to total cation; wherein the sweetener is present in an amount of about 100mg to about 1000mg to about 0.1mmol to about 30mmol of the total cations; and wherein the total cation represents the sum of the first cation and, when present, the second, third and fourth cations.

Aspect 82. As followsThe sweetener composition of face 81, wherein the ratio of the sweetener to the total cations is: about 100mg to about 1000mg of the sweetener with Na when present⁺When containing about 0.1mmol to about 10mmol of Na⁺The total cation of (a); when K is present⁺Containing from about 0.1mmol to about 20mmol of K⁺The total cation of (a); when Mg is present⁺²Containing about 0.1mmol to about 5mmol of Mg⁺²The total cation of (a); when Ca is present⁺²Containing about 0.1mmol to about 5mmol of Ca⁺²The total cation of (a); and combinations thereof, provided that the total cations are from about 0.1mmol to about 30 mmol.

Aspect 83 the sweetener composition of aspect 82, wherein the total cations comprise Na⁺、K⁺、Ca⁺²And Mg⁺²With the proviso that the total cations are from about 0.1mmol to about 20 mmol.

Aspect 84. the sweetener composition of aspect 82, wherein the total cations comprise Na⁺、K⁺、Ca⁺²And Mg⁺²With the proviso that the total cations are from about 0.1mmol to about 10 mmol.

Aspect 85 the sweetener composition of aspect 82, wherein the total cations comprise from about 1mmol to about 10mmol of Na⁺¹。

Aspect 86 the sweetener composition of aspect 85, wherein the total cations comprise about 5mmol to about 10mmol Na ⁺¹。

Aspect 87. the sweetener composition of aspect 82, wherein the total cations comprise from about 1mmol to about 10mmol of K⁺¹。

Aspect 88 the sweetener composition of aspect 87, wherein the total cations comprise from about 5mmol to about 10mmol of K⁺¹。

Aspect 89 the sweetener composition of aspect 82, wherein the total cations comprise from about 1mmol to about 10mmol of Mg⁺²。

Aspect 90 the sweetener composition of aspect 89, wherein the total cations comprise from about 1mmol to about 5mmol Mg⁺²。

Aspect 91 the sweetener composition of aspect 82, wherein the total cations comprise about 1mmol to about 10mmol of Ca⁺²。

Aspect 92 the sweetener composition of aspect 91, wherein the total cations comprise about 1mmol to about 5mmol of Ca⁺²。

Aspect 93 the sweetener composition of aspect 82, wherein the total cations comprise from about 1mmol to about 10mmol of Na⁺¹(ii) a And about 1mmol to about 10mmol of K⁺¹。

Aspect 94 the sweetener composition of aspect 93, wherein the total cations comprise from about 3mmol to about 7mmol of Na⁺¹(ii) a And about 3mmol to about 7mmol of K⁺¹。

Aspect 95 the sweetener composition of aspect 93, wherein the total cations comprise about 4mmol to about 6mmol of Na⁺¹(ii) a And about 4mmol to about 6mmol of K ⁺¹。

Aspect 96 the sweetener composition of aspect 82, wherein the total cations comprise from about 1mmol to about 10mmol Na⁺¹(ii) a And about 1mmol to about 10mmol of Mg⁺²。

Aspect 97 the sweetener composition of aspect 96, wherein the total cations comprise from about 3mmol to about 7mmol Na⁺¹(ii) a And about 3mmol to about 7mmol of Mg⁺²。

Aspect 98. the sweetener composition of aspect 96, wherein the total cations comprise from about 4mmol to about 6mmol Na⁺¹(ii) a And about 4mmol to about 6mmol of Mg⁺²。

Aspect 99 the sweetener composition of aspect 82, wherein the total cations comprise from about 1mmol to about 10mmol Na⁺¹(ii) a And about 1mmol to about 10mmol of Ca⁺²。

Aspect 100 the sweetener composition of aspect 99, wherein the total cations comprise from about 3mmol to about 7mmol Na⁺¹(ii) a And about 3mmol to about 7mmol of Ca⁺²。

Aspect 101. the sweetener composition of aspect 99, wherein the total cations comprise from about 4mmol to about 6mmol of Na⁺¹(ii) a And about 4mmol to about 6mmol of Ca⁺²。

Aspect 102 the sweetener composition of aspect 82, wherein the total cations comprise from about 1mmol to about 10mmol of K⁺¹(ii) a And about 1mmol to about 10mmol of Mg⁺²。

Aspect 103 the sweetener composition of aspect 102, wherein the total cations comprise from about 3mmol to about 7mmol of K ⁺¹(ii) a And about 3mmol to about 7mmol of Mg⁺²。

Aspect 104 the sweetener composition of aspect 102, wherein the total cations comprise from about 4mmol to about 6mmol of K⁺¹(ii) a And about 4mmol to about 6mmol of Mg⁺²。

Aspect 105. the sweetener composition of aspect 82, wherein the total cations comprise from about 1mmol to about 10mmol of K⁺¹(ii) a And about 1mmol to about 10mmol of Ca⁺²。

Aspect 106 the sweetener composition of aspect 105, wherein the total cations comprise from about 3mmol to about 7mmol of K⁺¹(ii) a And about 3mmol to about 7mmol of Ca⁺²。

Aspect 107. the sweetener composition of aspect 105, wherein the total cations comprise from about 4mmol to about 6mmol of K⁺¹(ii) a And about 4mmol to about 6mmol of Ca⁺²。

Aspect 108 the sweetener composition of aspect 82, wherein the total cations comprise from about 1mmol to about 10mmol of Mg⁺²(ii) a And about 1mmol to about 10mmol of Ca⁺²。

Aspect 109. the sweetener composition of aspect 108, wherein the total cations comprise from about 2mmol to about 6mmol of Mg⁺²(ii) a And about 2mmol to about 6mmol of Ca⁺²。

Aspect 110 the sweetener composition of aspect 108, wherein the total cations comprise from about 3mmol to about 5mmol Mg⁺²(ii) a And about 3mmol to about 5mmol of Ca⁺²。

Aspect 111 the sweetener composition of aspect 82, wherein the total cations comprise from about 1mmol to about 10mmol Na ⁺¹(ii) a About 1mmol to about 10mmol of K⁺¹(ii) a And about 1mmol to about 10mmol of Mg⁺²。

Aspect 112. the sweetener composition of aspect 111, wherein the total cations comprise from about 1mmol to about 5mmol Na⁺¹(ii) a About 1mmol to about 5mmol of K⁺¹(ii) a And about 1mmol to about 5mmol of Mg⁺²。

Aspect 113 the sweetener composition of aspect 111, wherein the total cations comprise from about 2.5mmol to about 5mmol Na⁺¹(ii) a About 2.5mmol to about 5mmol of K⁺¹(ii) a And about 2.5mmol to about 5mmol of Mg⁺²。

Aspect 114. the sweetener composition of aspect 82, wherein the total cations comprise from about 1mmol to about 10mmol Na⁺¹(ii) a About 1mmol to about 10mmol of K⁺¹(ii) a And about 1mmol to about 10mmol of Ca⁺²。

Aspect 115 the sweetener composition of aspect 114, wherein the total cations comprise from about 1mmol to about 5mmol Na⁺¹(ii) a About 1mmol to about 5mmol of K⁺¹(ii) a And about 1mmol to about 5mmol of Ca⁺²。

Aspect 116 the sweetener composition of aspect 114, wherein the total cations comprise from about 2.5mmol to about 5mmol Na⁺¹(ii) a About 2.5mmol to about 5mmol of K⁺¹(ii) a And about 2.5mmol to about 5mmol of Ca⁺²。

Aspect 117 the sweetener composition of aspect 82, wherein the total cations comprise from about 1mmol to about 10mmol of K⁺¹(ii) a About 1mmol to about 10mmol of Mg ⁺²(ii) a And about 1mmol to about 10mmol of Ca⁺²。

Aspect 118. the sweetener composition of aspect 117, wherein the total cations comprise from about 1mmol to about 5mmol of K⁺¹(ii) a About 1mmol to about 5mmol of Mg⁺²(ii) a And about 1mmol to about 5mmol of Ca⁺²。

Aspect 119. the sweetener composition of aspect 117, wherein the total cations comprise from about 2.5mmol to about 5mmol of K⁺¹(ii) a About 2.5mmol to about 5mmol of Mg⁺²(ii) a And about 2.5mmol to about 5mmol of Ca⁺²。

Aspect 120.The sweetener composition of aspect 82, wherein the total cations comprise from about 1mmol to about 10mmol Na⁺¹(ii) a About 1mmol to about 10mmol of K⁺¹(ii) a About 1mmol to about 10mmol of Mg⁺²(ii) a And about 1mmol to about 10mmol of Ca⁺²。

Aspect 121. the sweetener composition of aspect 120, wherein the total cations comprise from about 1mmol to about 4mmol Na⁺¹(ii) a About 1mmol to about 4mmol of K⁺¹(ii) a About 1mmol to about 4mmol of Mg⁺²(ii) a And about 1mmol to about 4mmol of Ca⁺²。

Aspect 122. the sweetener composition of aspect 120, wherein the total cations comprise from about 1mmol to about 3mmol of Na⁺¹(ii) a About 1mmol to about 3mmol of K⁺¹(ii) a About 1mmol to about 3mmol of Mg⁺²(ii) a And about 1mmol to about 3mmol of Ca⁺²。

The sweetener composition of any of aspects 81-122, wherein the ratio of the sweetener to the total cations is from about 300mg to about 1000mg of the sweetener to the total cations.

The sweetener composition of aspect 124. the aspect 123, wherein the ratio of the sweetener to the total cations is from about 300mg to about 900mg of the sweetener to the total cations.

The sweetener composition of aspect 125. the aspect 123, wherein the ratio of the sweetener to the total cations is from about 300mg to about 800mg of the sweetener to the total cations.

Aspect 126 the sweetener composition of aspect 123, wherein the ratio of the sweetener to the total cations is from about 300mg to about 700mg of the sweetener to the total cations.

The sweetener composition of aspect 127. the aspect 123, wherein the ratio of the sweetener to the total cations is from about 300mg to about 600mg of the sweetener to the total cations.

The sweetener composition of aspect 128. the aspect 123, wherein the ratio of the sweetener to the total cations is from about 300mg to about 500mg of the sweetener to the total cations.

The sweetener composition of aspect 129, aspect 123, wherein the ratio of the sweetener to the total cations is from about 400mg to about 1000mg of the sweetener to the total cations.

The sweetener composition of aspect 130, aspect 123, wherein the ratio of the sweetener to the total cations is from about 400mg to about 900mg of the sweetener to the total cations.

The sweetener composition of aspect 131, aspect 123, wherein the ratio of the sweetener to the total cations is from about 400mg to about 800mg of the sweetener to the total cations.

The sweetener composition of aspect 132. the aspect 123, wherein the ratio of the sweetener to the total cations is from about 400mg to about 700mg of the sweetener to the total cations.

Aspect 133 the sweetener composition of aspect 123, wherein the ratio of the sweetener to the total cations is from about 400mg to about 600mg of the sweetener to the total cations.

The sweetener composition of aspect 134, aspect 123, wherein the ratio of the sweetener to the total cations is from about 400mg to about 500mg of the sweetener to the total cations.

Aspect 135 the sweetener composition of any of aspects 1-134, wherein the sweetener is present in an amount effective to provide a concentration from about 1mg/L to about 1000mg/L when present in a beverage, foodstuff, nutraceutical, pharmaceutical, or cosmetic; and wherein the total cations, when present in the beverage, food, nutraceutical, pharmaceutical or cosmetic product, are present in an effective amount to provide a concentration of from about 0.1mM to about 30 mM; and wherein the total cation represents the sum of the first cation and, when present, the second, third and fourth cations.

The sweetener composition of aspect 135, wherein the total cations, when present in the beverage, food, nutraceutical, pharmaceutical, or cosmetic are present in an effective amount to provide the following concentrations: when Na is present⁺From about 0.1mM to about 10mM Na⁺(ii) a When present, isK⁺From about 0.1mM to about 20mM of K⁺(ii) a When Mg is present⁺²From about 0.1mM to about 5mM of Mg⁺²(ii) a When Ca is present⁺²From about 0.1mM to about 5mM of Ca⁺²(ii) a And combinations thereof, with the proviso that the total cations present are from about 0.1mM to about 50 mM.

The sweetener composition of aspect 136, wherein the total cations are present in an effective amount to provide a concentration from about 0.1mM to about 40mM when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic.

Aspect 138. the sweetener composition of aspect 136, wherein the total cations are present in an effective amount to provide a concentration from about 0.1mM to about 30mM when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic.

Aspect 139 the sweetener composition of aspect 136, wherein the total cations, when present in the beverage, food, nutraceutical, pharmaceutical, or cosmetic, are present in an effective amount to provide a concentration from about 0.1mM to about 20 mM.

The sweetener composition of aspect 136, wherein the total cations, when present in the beverage, food, nutraceutical, pharmaceutical, or cosmetic, are present in an effective amount to provide a concentration from about 0.1mM to about 10 mM.

Aspect 141 the sweetener composition of aspect 136, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 25mM Na⁺¹Is present in an effective amount.

Aspect 142 the sweetener composition of aspect 141, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 17.5mM Na⁺¹Is present in an effective amount.

Aspect 143 the sweetener composition of aspect 141, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 10mM Na⁺¹Is present in an effective amount.

Aspect 144 the sweetener composition of aspect 141, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 5mM to about 10mM Na⁺¹Is present in an effective amount.

Aspect 145 the sweetener composition of aspect 136, wherein the total cations, when present in the beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide a K from about 1mM to about 25mM⁺¹Is present in an effective amount.

Aspect 146 the sweetener composition of aspect 145, wherein the total cations, when present in the beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide a K from about 1mM to about 17.5mM⁺¹Is present in an effective amount.

Aspect 147 the sweetener composition of aspect 145, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide a K of from about 1mM to about 10mM⁺¹Is present in an effective amount.

Aspect 148 the sweetener composition of aspect 145, wherein the total cations, when present in the beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide a K from about 5mM to about 10mM⁺¹Is present in an effective amount.

Aspect 149. the sweetener composition of aspect 145, wherein the total cations, when present in the beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 15mM Mg⁺²Is present in an effective amount.

Aspect 150 the sweetener composition of aspect 145, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 10mM Mg⁺²Is present in an effective amount.

Aspect 151. the sweetener composition of aspect 145, wherein the total cations, when present in the beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 3mM to about 5mM Mg⁺²Is present in an effective amount.

Aspect 152 the sweetener composition of aspect 145, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 5mM Mg⁺²Is present in an effective amount.

Aspect 153 the sweetener composition of aspect 136, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 25mM Ca⁺²Is present in an effective amount.

Aspect 154 the sweetener composition of aspect 153, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 17.5mM Ca⁺²Is present in an effective amount.

Aspect 155 the sweetener composition of aspect 153, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 10mM Ca⁺²Is present in an effective amount.

Aspect 156 the sweetener composition of aspect 153, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 3mM to about 6mM Ca⁺²Is present in an effective amount.

Aspect 157 the sweetener composition of aspect 153, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 5mM Ca⁺²Is present in an effective amount.

Aspect 158 the sweetener composition of aspect 136, wherein the total cations, when present in the beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 10mM Na⁺¹And K from about 1mM to about 10mM⁺¹Is present in an effective amount.

Aspect 159. the sweetener composition of aspect 158, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 3mM to about 7mM Na ⁺¹And from about 3K of mM to about 7mM⁺¹Is present in an effective amount.

Aspect 160 the sweetener composition of aspect 158, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 4mM to about 6mM Na⁺¹And K from about 4mM to about 6mM⁺¹Is present in an effective amount.

Aspect 161 the sweetener composition of aspect 136, wherein the total cations, when present in the beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 10mM Na⁺¹And from about 1mM to about 10mM Mg⁺²Is present in an effective amount.

Aspect 162 the sweetener composition of aspect 161, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 3mM to about 7mM Na⁺¹And from about 3mM to about 7mM Mg⁺²Is present in an effective amount.

Aspect 163. the sweetener composition of aspect 161, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 4mM to about 6mM Na⁺¹And from about 4mM to about 6mM Mg⁺²Is present in an effective amount.

Aspect 164. the sweetener composition of aspect 136, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 10mM Na ⁺¹And from about 1mM to about 10mM Ca⁺²Is present in an effective amount.

Aspect 165 the sweetener composition of aspect 164, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 3mM to about 7mM Na⁺¹And from about 3mM to about 7mM Ca⁺²Is present in an effective amount.

Aspect 166. the sweetener composition of aspect 164, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 4mM to about 6mM Na⁺¹And from about 4mM to about 6mM Ca⁺²Is present in an effective amount.

Aspect 167 the sweetener composition of aspect 136, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide a K of from about 1mM to about 10mM⁺¹And from about 1mM to about 10mM Mg⁺²Is present in an effective amount.

Aspect 168. the sweetener composition of aspect 167, wherein the total cations, when present in the beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide a K of from about 3mM to about 7mM⁺¹And from about 3mM to about 7mM Mg⁺²Is present in an effective amount.

Aspect 169 the sweetener composition of aspect 167, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide a K of from about 4mM to about 6mM ⁺¹And from about 4mM to about 6mM Mg⁺²Is present in an effective amount.

Aspect 170 the sweetener composition of aspect 136, wherein the total cations, when present in the beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide a K from about 1mM to about 10mM⁺¹And from about 1mM to about 10mM Ca⁺²Is present in an effective amount.

The sweetener composition of aspect 171, the aspect 170, wherein the total cations, when present in the beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide a K of from about 3mM to about 7mM⁺¹And from about 3mM to about 7mM Ca⁺²Is present in an effective amount.

Aspect 172 the sweetener composition of aspect 170, wherein the total cations, when present in the beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide a K of from about 4mM to about 6mM⁺¹And from about 4mM to about 6mM Ca⁺²Is present in an effective amount.

Aspect 173. the sweetener composition of aspect 136, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mMTo about 10mM Mg⁺²And from about 1mM to about 10mM Ca⁺²Is present in an effective amount.

Aspect 174. the sweetener composition of aspect 173, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 2mM to about 6mM Mg ⁺²And from about 2mM to about 6mM Ca⁺²Is present in an effective amount.

Aspect 175 the sweetener composition of aspect 173, wherein the total cations, when present in the beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 3mM to about 5mM Mg⁺²And from about 3mM to about 5mM Ca⁺²Is present in an effective amount.

Aspect 176. the sweetener composition of aspect 136, wherein the total cations, when present in the beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 10mM Na⁺¹From about 1mM to about 10mM of K⁺¹And from about 1mM to about 10mM Mg⁺²Is present in an effective amount.

Aspect 177. the sweetener composition of aspect 176, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide about 1mM to about 5mM Na⁺¹About 1mM to about 5mM of K⁺¹And about 1mM to about 5mM Mg⁺²Is present in an effective amount.

Aspect 178 the sweetener composition of aspect 176, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 2.5mM to about 5mM Na⁺¹From about 2.5mM to about 5mM of K⁺¹And from about 2.5mM to about 5mM Mg ⁺²Is present in an effective amount.

Aspect 179. the sweetener composition of aspect 136, wherein the total cations, when present in the beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 10mM Na⁺¹From about 1mM to about 10mM of K⁺¹And from about 1mM to about 10mM Ca⁺²Is present in an effective amount.

Aspect 180 the sweetener composition of aspect 179, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 5mM Na⁺¹From about 1mM to about 5mM of K⁺¹And from about 1mM to about 5mM Ca⁺²Is present in an effective amount.

Aspect 181 the sweetener composition of aspect 179, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 2.5mM to about 5mM Na⁺¹From about 2.5mM to about 5mM of K⁺¹And from about 2.5mM to about 5mM Ca⁺²Is present in an effective amount.

Aspect 182 the sweetener composition of aspect 136, wherein the total cations, when present in the beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide a K from about 1mM to about 10mM⁺¹From about 1mM to about 10mM Mg ⁺²And from about 1mM to about 10mM Ca⁺²Is present in an effective amount.

The sweetener composition of aspect 182, wherein the total cations, when present in the beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide a K from about 1mM to about 5mM⁺¹From about 1mM to about 5mM Mg⁺²And from about 1mM to about 5mM Ca⁺²Is present in an effective amount.

Aspect 184 the sweetener composition of aspect 182, wherein the total cations, when present in the beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide a K of from about 2.5mM to about 5mM⁺¹From about 2.5mM to about 5mM Mg⁺²And from about 2.5mM to about 5mM Ca⁺²Is present in an effective amount.

Aspect 185 the sweetener composition of aspect 136, wherein the total cations, when present in the beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 10mM Na⁺¹From about 1mM to about 10mM of K⁺¹From about 1mM to about 10mM Mg⁺²And from about 1mM to about 10mM Ca⁺²Is present in an effective amount.

Aspect 186 the sweetener composition of aspect 185, wherein the total cations, when present in the beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 4mM Na ⁺¹From about 1mM to about 4mM of K⁺¹From about 1mM to about 4mM Mg⁺²And from about 1mM to about 4mM Ca⁺²Is present in an effective amount.

Aspect 187 the sweetener composition of aspect 185, wherein the total cations, when present in the beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 3mM Na⁺¹From about 1mM to about 3mM of K⁺¹From about 1mM to about 3mM Mg⁺²And from about 1mM to about 3mM Ca⁺²Is present in an effective amount.

Aspect 188. the sweetener composition of any of aspects 135-187, wherein the sweetener is present in an amount effective to provide a concentration from about 1mg/L to about 1000mg/L when present in a beverage, foodstuff, nutraceutical, pharmaceutical, or cosmetic.

Aspect 189. the sweetener composition of aspect 188, wherein the sweetener is present in an amount effective to provide a concentration from about 1mg/L to about 500mg/L when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic.

Aspect 190 the sweetener composition of aspect 188, wherein the sweetener is present in an amount effective to provide a concentration from about 1mg/L to about 400mg/L when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic.

Aspect 191 the sweetener composition of aspect 188, wherein the sweetener is present in an amount effective to provide a concentration from about 1mg/L to about 300mg/L when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic.

Aspect 192. the sweetener composition of aspect 188, wherein the sweetener is present in an amount effective to provide a concentration from about 1mg/L to about 200mg/L when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic.

Aspect 193 the sweetener composition of aspect 188, wherein the sweetener is present in an amount effective to provide a concentration from about 1mg/L to about 100mg/L when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic.

Aspect 194 the sweetener composition of aspect 188, wherein the sweetener is present in an amount effective to provide a concentration from about 1mg/L to about 50mg/L when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic.

Aspect 195 the sweetener composition of aspect 188, wherein the sweetener is present in an amount from about 1mg/L to about 25 mg/L.

Aspect 196 the sweetener composition of aspect 188, wherein the sweetener is present in an amount effective to provide a concentration from about 1mg/L to about 10mg/L when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic.

Aspect 197 the sweetener composition of aspect 188, wherein the sweetener is present in an amount effective to provide a concentration from about 300mg/L to about 900mg/L when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic.

Aspect 198. the sweetener composition of aspect 188, wherein the sweetener is present in an amount effective to provide a concentration from about 300mg/L to about 800mg/L when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic.

Aspect 199. the sweetener composition of aspect 188, wherein the sweetener is present in an amount effective to provide a concentration from about 300mg/L to about 700mg/L when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic.

Aspect 200 the sweetener composition of aspect 188, wherein the sweetener is present in an amount effective to provide a concentration from about 300mg/L to about 600mg/L when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic.

Aspect 201. the sweetener composition of aspect 188, wherein the sweetener is present in an amount effective to provide a concentration from about 300mg/L to about 500mg/L when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic.

Aspect 202. the sweetener composition of aspect 188, wherein the sweetener is present in an amount effective to provide a concentration from about 400mg/L to about 1000mg/L when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic.

Aspect 203. the sweetener composition of aspect 188, wherein the sweetener is present in an amount effective to provide a concentration from about 400mg/L to about 800mg/L when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic.

Aspect 204. the sweetener composition of aspect 188, wherein the sweetener is present in an amount effective to provide a concentration from about 400mg/L to about 700mg/L when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic.

Aspect 205. the sweetener composition of aspect 188, wherein the sweetener is present in an amount effective to provide a concentration from about 400mg/L to about 600mg/L when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic.

Aspect 206. the sweetener composition of aspect 188, wherein the sweetener is present in an amount effective to provide a concentration from 400mg/L to about 500mg/L when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic.

Aspect 207 the sweetener composition of any of aspects 1-206, wherein the sweetener composition is a powder, a granule, an agglomerated solid, a gel, or a combination thereof.

Aspect 208 the sweetener composition of aspect 207, wherein the sweetener composition is a powder.

Aspect 209 the sweetener composition of aspect 207, wherein the sweetener composition is an agglomerated solid.

The sweetener composition of aspect 210. the sweetener composition of aspect 207, wherein the sweetener composition is a granule; and wherein the particles comprise nanoparticles, microparticles, or a combination thereof.

A method for preparing the sweetener composition of any one of aspects 1-210, the method comprising: mixing taste modulatorsMixing with sweetener, and making into a taste modifier component containing a compound having a taste modifier selected from Na⁺、K⁺、Ca⁺²And Mg⁺²A first salt of the first cation of (a); wherein the mixing is performed until the mixture of the taste modifier and the sweetener is substantially homogeneous.

Aspect 212. the method of aspect 211, wherein the mixing is performed using a tumble mixer.

Aspect 213. the method of aspect 211 or aspect 212, further comprising mixing a solvent with the taste modulator and the sweetener; and mixing the taste modulator, the sweetener, and the solvent until the solution or suspension is substantially homogeneous.

Aspect 214 the method of aspect 213, wherein the solvent comprises water.

Aspect 215 the method of aspect 213 or aspect 214, further comprising spray drying the solution or the suspension.

Aspect 216 the method of aspect 213 or aspect 214, further comprising lyophilizing the solution or the suspension.

Aspect 217 the method of aspect 211 or aspect 212, further comprising tableting the mixture.

Aspect 218 a product comprising the sweetener composition of any one of aspects 1-210.

Aspect 219 the product of aspect 218, wherein the product is a beverage, food, nutraceutical, or concentrated sweetener composition.

Aspect 220 the product of aspect 219, wherein the product is a beverage.

Aspect 221 the product of any one of aspects 218-220, wherein the product is a carbonated beverage.

Aspect 222 the product of any of aspects 218-220, wherein the product is a non-carbonated beverage.

The product of any of aspects 218-222, wherein the sweetener composition comprises from about 0.1mM to about 30mM total cations; and wherein the total cation represents the sum of the first cation and, when present, the second, third and fourth cations.

The product of aspect 223, wherein the total cations are present in the following amounts: when Na is present⁺From about 0.1mM to about 10mM Na⁺(ii) a When K is present⁺From about 0.1mM to about 20mM of K⁺(ii) a When Mg is present⁺From about 0.1mM to about 5mM of Mg⁺(ii) a When Ca is present⁺²From about 0.1mM to about 5mM of Ca⁺²(ii) a And combinations thereof, with the proviso that the total cations present are from about 0.1mM to about 50 mM.

Aspect 225 the product of aspect 224, wherein the total cations present are from about 0.1mM to about 40 mM.

The product of aspect 224, wherein the total cations present are from about 0.1mM to about 30 mM.

Aspect 227 the product of aspect 224, wherein the total cations present are from about 0.1mM to about 20 mM.

The product of aspect 224, wherein the total cations present are from about 0.1mM to about 10 mM.

Aspect 229 the product of aspect 224, wherein the total cations present are from about 1mM to about 25mM Na⁺¹。

Aspect 230 the product of aspect 229, wherein the total cations present are from about 1mM to about 17.5mM Na⁺¹。

Aspect 231. the product of aspect 229, wherein the total cations present are from about 1mM to about 10mM Na ⁺¹。

Aspect 232 the product of aspect 229, wherein the total cations present are from about 5mM to about 10mM Na⁺¹。

Aspect 233. the product of aspect 224, wherein the total cations present are from about 1mM to about 25mM of K⁺¹。

Aspect 234. the product of aspect 233, wherein the total cations present are from about 1mM to about 17.5mM of K⁺¹。

Aspect 235 the product of aspect 233, wherein the total cations present are from about 1mM to about 10mM of K⁺¹。

Aspect 236. the product of aspect 233, wherein the total cations present are from about 5mM to about 10mM of K⁺¹。

Aspect 237. the product of aspect 233, wherein the total cations present are from about 1mM to about 15mM Mg⁺²。

The product of aspect 238, of aspect 233, wherein the total cations present are from about 1mM to about 10mM Mg⁺²。

Aspect 239 the product of aspect 233, wherein the total cations present are from about 3mM to about 5mM Mg⁺²。

Aspect 240. the product of aspect 233, wherein the total cations present are from about 1mM to about 5mM Mg⁺²。

Aspect 241 the product of aspect 224, wherein the total cations present are from about 1mM to about 25mM Ca⁺²。

Aspect 242. the product of aspect 241, wherein the total cation present is from about 1mM to about 17.5mM Ca ⁺²。

Aspect 243. the product of aspect 241, wherein the total cations present are from about 1mM to about 10mM Ca⁺²。

Aspect 244. the product of aspect 241, wherein the total cations present are from about 3mM to about 6mM Ca⁺²。

Aspect 245 the product of aspect 241, wherein the total cations present are from about 1mM to about 5mM Ca⁺²。

Aspect 246. the product of aspect 224, wherein the total cations present are from about 1mM to about 10mM Na⁺¹(ii) a And K from about 1mM to about 10mM⁺¹。

Aspect 247. the product of aspect 246, wherein the total cations present are from about 3mM to about 7mM Na⁺¹(ii) a And K from about 3mM to about 7mM⁺¹。

Aspect 248. the product of aspect 246, wherein the total cations present are from about 4mM to about 6mM Na⁺¹(ii) a And K from about 4mM to about 6mM⁺¹。

Aspect 249. the product of aspect 224, wherein the total cations present are from about 1mM to about 10mM Na⁺¹(ii) a And from about 1mM to about 10mM Mg⁺²。

Aspect 250. the product of aspect 249, wherein the total cations present are from about 3mM to about 7mM Na⁺¹(ii) a And from about 3mM to about 7mM Mg⁺²。

Aspect 251 the product of aspect 249, wherein the total cations present are from about 4mM to about 6mM Na ⁺¹(ii) a And from about 4mM to about 6mM Mg⁺²。

Aspect 252 the product of aspect 224, wherein the total cations present are from about 1mM to about 10mM Na⁺¹(ii) a And from about 1mM to about 10mM Ca⁺²。

Aspect 253. the product of aspect 252, wherein the total cations present are from about 3mM to about 7mM Na⁺¹(ii) a And from about 3mM to about 7mM Ca⁺²。

Aspect 254 the product of aspect 252, wherein the total cations present are from about 4mM to about 6mM Na⁺¹(ii) a And from about 4mM to about 6mM Ca⁺²。

Aspect 255. the product of aspect 224, wherein the total cations present are from about 1mM to about 10mM of K⁺¹(ii) a And from about 1mM to about 10mM Mg⁺²。

Aspect 256. the product of aspect 255, wherein the total cations present are K from about 3mM to about 7mM⁺¹(ii) a And from about 3mM to about 7mM Mg⁺²。

Aspect 257 the product of aspect 255, wherein the total cations present are K from about 4mM to about 6mM⁺¹(ii) a And from about 4mM to about 6mM Mg⁺²。

Aspect 258. the product of aspect 224, wherein the total yang is presentIons are from about 1mM to about 10mM K⁺¹(ii) a And from about 1mM to about 10mM Ca⁺²。

Aspect 259. the product of aspect 258, wherein the total cations present are K from about 3mM to about 7mM ⁺¹(ii) a And from about 3mM to about 7mM Ca⁺²。

Aspect 260. the product of aspect 258, wherein the total cations present are from about 4mM to about 6mM of K⁺¹(ii) a And from about 4mM to about 6mM Ca⁺²。

Aspect 261. the product of aspect 224, wherein the total cations present are from about 1mM to about 10mM Mg⁺²(ii) a And from about 1mM to about 10mM Ca⁺²。

Aspect 262. the product of aspect 261, wherein the total cations present are from about 2mM to about 6mM Mg⁺²(ii) a And from about 2mM to about 6mM Ca⁺²。

Aspect 263 the product of aspect 261, wherein the total cations present are from about 3mM to about 5mM Mg⁺²(ii) a And from about 3mM to about 5mM Ca⁺²。

Aspect 264 the product of aspect 224, wherein the total cations present are from about 1mM to about 10mM Na⁺¹(ii) a From about 1mM to about 10mM of K⁺¹(ii) a And from about 1mM to about 10mM Mg⁺²。

Aspect 265 the product of aspect 264, wherein the total cations present are from about 1mM to about 5mM Na⁺¹(ii) a From about 1mM to about 5mM of K⁺¹(ii) a And from about 1mM to about 5mM Mg⁺²。

Aspect 266 the product of aspect 264, wherein the total cations present are from about 2.5mM to about 5mM Na⁺¹(ii) a From about 2.5mM to about 5mM of K⁺¹(ii) a And from about 2.5mM to about 5mM Mg ⁺²。

Aspect 267. the product of aspect 224, wherein the total cations present are from about 1mM to about 10mM Na⁺¹(ii) a From about 1mM to about 10mM of K⁺¹(ii) a And from about 1mM to about 10mM Ca⁺²。

Aspect 268. As in aspect 267, wherein the total cations present are from about 1mM to about 5mM Na⁺¹(ii) a From about 1mM to about 5mM of K⁺¹(ii) a And from about 1mM to about 5mM Ca⁺²。

Aspect 269. the product of aspect 267, wherein the total cations present are from about 2.5mM to about 5mM Na⁺¹(ii) a From about 2.5mM to about 5mM of K⁺¹(ii) a And from about 2.5mM to about 5mM Ca⁺²。

Aspect 270 the product of aspect 224, wherein the total cation present is K from about 1mM to about 10mM⁺¹(ii) a From about 1mM to about 10mM Mg⁺²(ii) a And from about 1mM to about 10mM Ca⁺²。

Aspect 271. the product of aspect 270, wherein the total cations present are K from about 1mM to about 5mM⁺¹(ii) a From about 1mM to about 5mM Mg⁺²(ii) a And from about 1mM to about 5mM Ca⁺²。

Aspect 272. the product of aspect 270, wherein the total cations present are from about 2.5mM to about 5mM of K⁺¹(ii) a From about 2.5mM to about 5mM Mg⁺²(ii) a And from about 2.5mM to about 5mM Ca⁺²。

Aspect 273 the product of aspect 224, wherein the total cations present are from about 1mM to about 10mM Na ⁺¹(ii) a From about 1mM to about 10mM of K⁺¹(ii) a From about 1mM to about 10mM Mg⁺²(ii) a And from about 1mM to about 10mM Ca⁺²。

Aspect 274 the product of aspect 273, wherein the total cations present are from about 1mM to about 4mM Na⁺¹(ii) a From about 1mM to about 4mM of K⁺¹(ii) a From about 1mM to about 4mM Mg⁺²(ii) a And from about 1mM to about 4mM Ca⁺²。

Aspect 275. the product of aspect 273, wherein the total cations present are from about 1mM to about 3mM Na⁺¹(ii) a From about 1mM to about 3mM of K⁺¹(ii) a From about 1mM to about 3mM Mg⁺²(ii) a And from about 1mM to about 3mM Ca⁺²。

Aspect 276. the product of any of aspects 218-275, wherein the sweetener is present in an amount from about 1mg/L to about 1000 mg/L.

Aspect 277. the product of aspect 276, wherein the sweetener is present in an amount from about 1mg/L to about 500 mg/L.

Aspect 278. the product of aspect 276, wherein the sweetener is present in an amount from about 1mg/L to about 400 mg/L.

The product of aspect 279, aspect 276, wherein the sweetener is present in an amount from about 1mg/L to about 300 mg/L.

Aspect 280. the product of aspect 276, wherein the sweetener is present in an amount from about 1mg/L to about 200 mg/L.

Aspect 281 the product of aspect 276, wherein the sweetener is present in an amount from about 1mg/L to about 100 mg/L.

Aspect 282 the product of aspect 276, wherein the sweetener is present in an amount from about 1mg/L to about 50 mg/L.

Aspect 283 the product of aspect 276, wherein the sweetener is present in an amount from about 1mg/L to about 25 mg/L.

Aspect 284 the product of aspect 276, wherein the sweetener is present in an amount from about 1mg/L to about 10 mg/L.

Aspect 285. the product of aspect 276, wherein the sweetener is present in an amount from about 300mg/L to about 900 mg/L.

Aspect 286 the product of aspect 276, wherein the sweetener is present in an amount from about 300mg/L to about 800 mg/L.

Aspect 287 the product of aspect 276, wherein the sweetener is present in an amount from about 300mg/L to about 700 mg/L.

Aspect 288 the product of aspect 276, wherein the sweetener is present in an amount from about 300mg/L to about 600 mg/L.

Aspect 289 the product of aspect 276, wherein the sweetener is present in an amount from about 300mg/L to about 500 mg/L.

Aspect 290. the product of aspect 276, wherein the sweetener is present in an amount from about 400mg/L to about 1000 mg/L.

Aspect 291 the product of aspect 276, wherein the sweetener is present in an amount from about 400mg/L to about 900 mg/L.

Aspect 292 the product of aspect 276, wherein the sweetener is present in an amount from about 400mg/L to about 800 mg/L.

Aspect 293 the product of aspect 276, wherein the sweetener is present in an amount from about 400mg/L to about 700 mg/L.

Aspect 294 the product of aspect 276, wherein the sweetener is present in an amount from about 400mg/L to about 600 mg/L.

Aspect 295. the product of aspect 276, wherein the sweetener is present in an amount from about 400mg/L to about 500 mg/L.

Aspect 296. a taste modulator composition, comprising: a first taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca⁺²And Mg⁺²A first salt of the first cation of (a).

Aspect 297. the taste modulator composition of aspect 296, wherein the first salt has a first anion comprising gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C) ₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-1) Fluorine ion (F)^-1) Chloride ion (Cl)^-1) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-1) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-1) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof.

Aspect 298. the taste modifier composition of aspect 297, wherein the first anion comprises citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-1) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) Sulfate radical (SO)₄ ^-2) And combinations thereof.

Aspect 299.the taste modulator composition of aspect 297, wherein the first anion comprises citrate (C)₆H₅O₇ ^-3) Sulfate radical (SO)₄ ^-2) Or a combination thereof.

Aspect 300. the taste modulator composition of aspect 297, wherein the first anion comprises Sulfate (SO)₄ ^-2)。

Aspect 301 the taste modifier composition of aspect 297, wherein the first anion comprises citrate (C)₆H₅O₇ ^-3)。

Aspect 302 the taste modulator composition of aspect 297, wherein the first anion comprises chlorideIon (Cl)^-1)。

Aspect 303. the taste modulator composition of any of aspects 296 through 302, wherein the taste modulator composition further comprises a second modulator component comprising a peptide having a sequence selected from Na ⁺、K⁺、Ca⁺²And Mg⁺²A second salt of the second cation of (a).

Aspect 304 the taste modulator composition of aspect 303, wherein the first cation and the second cation are not the same.

Aspect 305. the taste modulator composition of aspect 304, wherein the first cation and the second cation are not the same; and wherein the first anion and the second anion are the same.

Aspect 306. the taste modulator composition of aspect 303, wherein the first cation and the second cation are the same; and wherein the first anion and the second anion are not the same.

Aspect 307 the taste modifier composition of any of aspects 303-306, wherein the second salt has a second anion comprising gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C) ₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-1) Fluorine ion (F)^-1) Chloride ion (Cl)^-1) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-1) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-1) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof.

Aspect 308. the taste modulator composition of aspect 307, wherein the second anion comprises citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-1) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) Sulfate radical (SO)₄ ^-2) And combinations thereof.

Aspect 309. the taste modulator composition of aspect 307, wherein the second anion comprises citrate (C)₆H₅O₇ ^-3) Sulfate radical (SO)₄ ^-2) Or a combination thereof.

Aspect 310 the taste modulator composition of aspect 307, wherein the second anion comprises Sulfate (SO)₄ ^-2)。

Aspect 311. the taste modulator composition of aspect 307, wherein the second anion comprises citrate (C)₆H₅O₇ ^-3)。

Aspect 312 taste as described in aspect 307A composition of a modulator, wherein the second anion comprises chloride (Cl)^-1)。

Aspect 313. the taste modulator composition of any one of aspects 296 to 312, wherein the taste modulator composition further comprises a third modulator component comprising a peptide having a sequence selected from Na ⁺、K⁺、Ca⁺²And Mg⁺²A third salt of a third cation of (a).

Aspect 314 the taste modulator composition of aspect 313, wherein the first cation, the second cation, and the third cation are not the same.

Aspect 315 the taste modulator composition of aspect 314, wherein the first cation, the second cation, and the third cation are not the same; and wherein the first anion, the second anion, and the third anion are the same.

Aspect 316. the taste modulator composition of aspect 313, wherein the first cation, the second cation, and the third cation are the same; and wherein the first anion, the second anion, and the third anion are not the same.

Aspect 317 the taste modifier composition of any of aspects 313-316, wherein the third salt has a third anion comprising gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid group (a) C₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-1) Fluorine ion (F)^-1) Chloride ion (Cl)^-1) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-1) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-1) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof.

Aspect 318 the taste modulator composition of aspect 317, wherein the third anion comprises citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-1) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) Sulfate radical (SO)₄ ^-2) And combinations thereof.

Aspect 319 the taste modifier composition of aspect 317, wherein the third anion comprises citrate (C)₆H₅O₇ ^-3) Sulfate radical (SO)₄ ^-2) Or a combination thereof.

Aspect 320. the taste modulator composition of aspect 317, wherein the third anion comprises Sulfate (SO)₄ ^-2)。

Aspect 321 taste modulator group of aspect 317The compound, wherein the third anion comprises citrate (C)₆H₅O₇ ^-3)。

Aspect 322. the taste modulator composition of aspect 317, wherein the third anion comprises chloride (Cl) ^-1)。

Aspect 323 the taste modulator composition of any of aspects 296 through 322, wherein said taste modulator composition further comprises a fourth modulator component comprising a peptide having a sequence selected from Na⁺、K⁺、Ca⁺²And Mg⁺²A fourth salt of a fourth cation of (a).

Aspect 324 the taste modulator composition of aspect 323, wherein the first cation, the second cation, the third cation, and the fourth cation are not the same.

Aspect 325. the taste modulator composition of aspect 324, wherein the first cation, the second cation, the third cation, and the fourth cation are not the same; and wherein the first anion, the second anion, the third anion, and the fourth anion are the same.

Aspect 326. the taste modulator composition of aspect 323, wherein the first cation, the second cation, the third cation, and the fourth cation are the same; and wherein the first anion, the second anion, the third anion, and the fourth anion are not the same.

Aspect 327. the taste modulator composition of any of aspects 317-326, wherein the fourth salt has a fourth anion comprising gluconate (C) ₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical(C₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-1) Fluorine ion (F)^-1) Chloride ion (Cl)^-1) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-1) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-1) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof.

Aspect 328 the taste modifier composition of aspect 327, wherein the fourth anion comprises citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-1) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) Sulfate radical (SO)₄ ^-2) And combinations thereof.

Aspect 329 the taste modulator composition of aspect 327, wherein the fourth anion comprises citrate (C)₆H₅O₇ ^-3) Sulfate radical (SO)₄ ^-2) Or a combination thereof.

Aspect 330. the taste modulator composition of aspect 327, wherein the fourth anion comprises Sulfate (SO) ₄ ^-2)。

Aspect 331. the taste modifier composition of aspect 327, wherein said fourth anion comprises citrate (C)₆H₅O₇ ^-3)。

Aspect 332. the taste modulator composition of aspect 327, wherein the fourth anion comprises chloride (Cl)^-1)。

Aspect 333. the taste modulator composition of any of aspects 296-332, wherein the total cations, when present in the beverage, food, nutraceutical, pharmaceutical, or cosmetic, are present in an effective amount to provide a concentration from about 0.1mM to about 30 mM; and wherein the total cation represents the sum of the first cation and, when present, the second, third and fourth cations.

Aspect 334 the taste modulator composition of aspect 135, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are present in effective amounts to provide the following concentrations: when Na is present⁺From about 0.1mM to about 10mM Na⁺(ii) a When K is present⁺From about 0.1mM to about 20mM of K⁺(ii) a When Mg is present⁺²From about 0.1mM to about 5mM of Mg⁺²(ii) a When Ca is present⁺²From about 0.1mM to about 5mM of Ca⁺²(ii) a And combinations thereof, with the proviso that the total cations present are from about 0.1mM to about 50 mM.

Aspect 335. the taste modulator composition of aspect 334, wherein the total cations are present in an effective amount to provide a concentration from about 0.1mM to about 40mM when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic.

Aspect 336 the taste modulator composition of aspect 334, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are present in an effective amount to provide a concentration from about 0.1mM to about 30 mM.

Aspect 337. the taste modulator composition of aspect 334, wherein the total cations are present in an effective amount to provide a concentration from about 0.1mM to about 20mM when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic.

The taste modulator composition of aspect 338, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are present in an effective amount to provide a concentration from about 0.1mM to about 10 mM.

Aspect 339 the taste modulator composition of aspect 334, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 25mM Na ⁺¹Is present in an effective amount.

Aspect 340. the sweetener composition of aspect 339, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 17.5mM Na⁺¹Is present in an effective amount.

Aspect 341. the taste modulator composition of aspect 339, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 10mM Na⁺¹Is present in an effective amount.

Aspect 342. the taste modulator composition of aspect 339, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 5mM to about 10mM Na⁺¹Is present in an effective amount.

Aspect 343. the taste modulator composition of aspect 334, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide a K of from about 1mM to about 25mM⁺¹Is present in an effective amount.

Aspect 344. the taste modulator composition of aspect 343, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide a K of from about 1mM to about 17.5mM ⁺¹Of (2) toAn effective amount is present.

Aspect 345 the taste modulator composition of aspect 343, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide a K of from about 1mM to about 10mM⁺¹Is present in an effective amount.

Aspect 346 the taste modulator composition of aspect 343, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide a K of from about 5mM to about 10mM⁺¹Is present in an effective amount.

Aspect 347 the taste modulator composition of aspect 334, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 1mM to about 15mM Mg⁺²Is present in an effective amount.

Aspect 348. the taste modulator composition of aspect 347, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 1mM to about 10mM Mg⁺²Is present in an effective amount.

Aspect 349. the taste modulator composition of aspect 347, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 3mM to about 5mM Mg ⁺²Is present in an effective amount.

Aspect 350. the taste modulator composition of aspect 347, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 1mM to about 5mM Mg⁺²Is present in an effective amount.

Aspect 351. the taste modulator composition of aspect 334, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 1mM to about 25mM Ca⁺²Is present in an effective amount.

Aspect 352. the taste modulator composition of aspect 351, wherein the total cations are present in a beverage, food, nutraceutical, pharmaceutical, or cosmeticFor from about 1mM to about 17.5mM of Ca⁺²Is present in an effective amount.

Aspect 353. the taste modulator composition of aspect 351, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 10mM Ca⁺²Is present in an effective amount.

Aspect 354 the taste modulator composition of aspect 351, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 3mM to about 6mM Ca ⁺²Is present in an effective amount.

Aspect 355 the taste modulator composition of aspect 351, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 5mM Ca⁺²Is present in an effective amount.

Aspect 356 the taste modulator composition of aspect 334, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 10mM Na⁺¹And K from about 1mM to about 10mM⁺¹Is present in an effective amount.

Aspect 357 the taste modulator composition of aspect 356, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 3mM to about 7mM Na⁺¹And K from about 3mM to about 7mM⁺¹Is present in an effective amount.

Aspect 358. the taste modulator composition of aspect 356, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 4mM to about 6mM Na⁺¹And K from about 4mM to about 6mM⁺¹Is present in an effective amount.

Aspect 359. the taste modulator composition of aspect 334, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 10mM Na ⁺¹And from about 1mM to about 10mM Mg⁺²In a concentration ofAn effective amount is present.

Aspect 360. the taste modulator composition of aspect 359, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 3mM to about 7mM Na⁺¹And from about 3mM to about 7mM Mg⁺²Is present in an effective amount.

Aspect 361 the taste modulator composition of aspect 359, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 4mM to about 6mM Na⁺¹And from about 4mM to about 6mM Mg⁺²Is present in an effective amount.

Aspect 362. the taste modulator composition of aspect 334, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 1mM to about 10mM Na⁺¹And from about 1mM to about 10mM Ca⁺²Is present in an effective amount.

Aspect 363. the taste modulator composition of aspect 362, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 3mM to about 7mM Na⁺¹And from about 3mM to about 7mM Ca⁺²Is present in an effective amount.

Aspect 364. the taste modulator composition of aspect 362, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 4mM to about 6mM Na⁺¹And from about 4mM to about 6mM Ca⁺²Is present in an effective amount.

Aspect 365 the taste modulator composition of aspect 334, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide a K of from about 1mM to about 10mM⁺¹And from about 1mM to about 10mM Mg⁺²Is present in an effective amount.

Aspect 366 the taste modulator composition of aspect 365, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic product, provide a K of from about 3mM to about 7mM⁺¹And from about 3mM to about 7mM Mg⁺²Is present in an effective amount.

Aspect 367. the taste modulator composition of aspect 365, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide a K of from about 4mM to about 6mM⁺¹And from about 4mM to about 6mM Mg⁺²Is present in an effective amount.

Aspect 368. the taste modulator composition of aspect 334, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide a K of from about 1mM to about 10mM ⁺¹And from about 1mM to about 10mM Ca⁺²Is present in an effective amount.

Aspect 369 the taste modulator composition of aspect 368, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide a K of from about 3mM to about 7mM⁺¹And from about 3mM to about 7mM Ca⁺²Is present in an effective amount.

Aspect 370. the taste modulator composition of aspect 368, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide a K of from about 4mM to about 6mM⁺¹And from about 4mM to about 6mM Ca⁺²Is present in an effective amount.

Aspect 371. the taste modulator composition of aspect 334, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 1mM to about 10mM Mg⁺²And from about 1mM to about 10mM Ca⁺²Is present in an effective amount.

Aspect 372 the taste modulator composition of aspect 370, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 2mM to about 6mM Mg⁺²And from about 2mM to about 6mM Ca⁺²Is present in an effective amount.

Aspect 373. the taste modulator composition of aspect 370, wherein the total cation is present in a beverage, food, nutraceutical, pharmaceuticalWhen in a cosmetic or cosmetic to provide from about 3mM to about 5mM Mg⁺²And from about 3mM to about 5mM Ca⁺²Is present in an effective amount.

Aspect 374. the taste modulator composition of aspect 334, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 10mM Na⁺¹From about 1mM to about 10mM of K⁺¹And from about 1mM to about 10mM Mg⁺²Is present in an effective amount.

Aspect 375 the taste modulator composition of aspect 374, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide about 1mM to about 5mM Na⁺¹About 1mM to about 5mM of K⁺¹And about 1mM to about 5mM Mg⁺²Is present in an effective amount.

Aspect 376. the taste modulator composition of aspect 374, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 2.5mM to about 5mM Na⁺¹From about 2.5mM to about 5mM of K⁺¹And from about 2.5mM to about 5mM Mg⁺²Is present in an effective amount.

Aspect 377. the taste modulator composition of aspect 334, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 1mM to about 10mM Na⁺¹From about 1mM to about 10mM of K⁺¹And from about 1mM to about 10mM Ca⁺²Is present in an effective amount.

Aspect 378. the taste modulator composition of aspect 377, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 1mM to about 5mM Na⁺¹From about 1mM to about 5mM of K⁺¹And from about 1mM to about 5mM Ca⁺²Is present in an effective amount.

Aspect 379 the taste modulator composition of aspect 377, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 2.5mM to about 5mNa of M⁺¹From about 2.5mM to about 5mM of K⁺¹And from about 2.5mM to about 5mM Ca⁺²Is present in an effective amount.

Aspect 380 the taste modulator composition of aspect 334, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide a K of from about 1mM to about 10mM⁺¹From about 1mM to about 10mM Mg ⁺²And from about 1mM to about 10mM Ca⁺²Is present in an effective amount.

Aspect 381 the taste modulator composition of aspect 380, wherein said total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide a K of from about 1mM to about 5mM⁺¹From about 1mM to about 5mM Mg⁺²And from about 1mM to about 5mM Ca⁺²Is present in an effective amount.

Aspect 382. the taste modulator composition of aspect 380, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide a K of from about 2.5mM to about 5mM⁺¹From about 2.5mM to about 5mM Mg⁺²And from about 2.5mM to about 5mM Ca⁺²Is present in an effective amount.

The taste modulator composition of aspect 334, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 10mM Na⁺¹From about 1mM to about 10mM of K⁺¹From about 1mM to about 10mM Mg⁺²And from about 1mM to about 10mM Ca⁺²Is present in an effective amount.

Aspect 384. the taste modulator composition of aspect 383, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 4mM Na ⁺¹From about 1mM to about 4mM of K⁺¹From about 1mM to about 4mM Mg⁺²And from about 1mM to about 4mM Ca⁺²Is present in an effective amount.

Aspect 385 the taste modulator composition of aspect 383, wherein the total cations, when present in a drinkIn a diet, food, nutraceutical, pharmaceutical or cosmetic to provide from about 1mM to about 3mM Na⁺¹From about 1mM to about 3mM of K⁺¹From about 1mM to about 3mM Mg⁺²And from about 1mM to about 3mM Ca⁺²Is present in an effective amount.

Aspect 386. a taste modulator composition, comprising: a first taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca⁺²And Mg⁺²A first salt of the first cation of (a); and a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca⁺²And Mg⁺²A second salt of the second cation of (a).

The taste modulator composition of aspect 387. the taste modulator composition of aspect 386, wherein said first cation and said second cation are not the same.

Aspect 388 the taste modulator composition of aspect 387, wherein the first cation and the second cation are not the same; and wherein the first anion and the second anion are the same.

Aspect 389. the taste modulator composition of aspect 386, wherein the first cation and the second cation are the same; and wherein the first anion and the second anion are not the same.

Aspect 390. the taste modulator composition of any of aspects 386-389, wherein the first salt has a first anion comprising gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) And a fumaric acidAcid radical (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-1) Fluorine ion (F)^-1) Chloride ion (Cl)^-1) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-1) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-1) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof.

Aspect 391. the taste modulator composition of aspect 390, wherein the first anion comprises citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-1) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) Sulfate radical (SO)₄ ^-2) And combinations thereof.

Aspect 392 the taste modulator composition of aspect 390, wherein the first anion comprises citrate (C) ₆H₅O₇ ^-3) Sulfate radical (SO)₄ ^-2) Or a combination thereof.

Aspect 393. the taste modulator composition of aspect 390, wherein theThe first anion comprises Sulfate (SO)₄ ^-2)。

Aspect 394 the taste modulator composition of aspect 390, wherein the first anion comprises citrate (C)₆H₅O₇ ^-3)。

Aspect 395 the taste modulator composition of aspect 390, wherein the first anion comprises chloride ion (Cl)^-1)。

Aspect 396 the taste modifier composition of any of aspects 386-395, wherein the second salt has a second anion comprising gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-1) Fluorine ion (F)^-1) Chloride ion (Cl)^-1) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO) ₃ ^-1) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-1) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof.

Aspect 397. the taste modulator composition of aspect 396, wherein the second anion comprises citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-1) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) Sulfate radical (SO)₄ ^-2) And combinations thereof.

Aspect 398. the taste modulator composition of aspect 396, wherein the second anion comprises citrate (C)₆H₅O₇ ^-3) Sulfate radical (SO)₄ ^-2) Or a combination thereof.

Aspect 399. the taste modulator composition of aspect 396, wherein said second anion comprises Sulfate (SO)₄ ^-2)。

Aspect 400 the taste modulator composition of aspect 396, wherein the second anion comprises citrate (C)₆H₅O₇ ^-3)。

Aspect 401 the taste modulator composition of aspect 396, wherein the second anion comprises chloride (Cl)^-1)。

Aspect 402. the taste modulator composition of any of aspects 386-401, wherein the taste modulator composition further comprises a third modulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca⁺²And Mg⁺²A third salt of a third cation of (a).

Aspect 403. the taste modulator composition of aspect 402, wherein the first cation, the second cation, and the third cation are not the same.

Aspect 404. the taste modulator composition of aspect 403, wherein the first cation, the second cation, and the third cation are not the same; and wherein the first anion, the second anion, and the third anion are the same.

Aspect 405 the taste modulator composition of aspect 404, wherein the first cation, the second cation, and the third cation are the same; and wherein the first anion, the second anion, and the third anion are not the same.

Aspect 406. the taste modulator composition of any of aspects 402-405, wherein the third salt has a third anion comprising gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2)、Bitartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO) ₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-1) Fluorine ion (F)^-1) Chloride ion (Cl)^-1) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-1) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-1) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof.

Aspect 407. the taste modulator composition of aspect 406, wherein the third anion comprises citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-1) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) Sulfate radical (SO)₄ ^-2) And combinations thereof.

Aspect 408. the taste modulator composition of aspect 406, wherein the third anion comprises citrate (C)₆H₅O₇ ^-3) Sulfate radical (SO)₄ ^-2) Or a combination thereof.

Aspect 409 the taste modulator composition of aspect 406, wherein the third anion comprises a Sulfate (SO)₄ ^-2)。

Aspect 410. the taste modulator composition of aspect 406, wherein the third anion comprises citrate (C)₆H₅O₇ ^-3)。

Aspect 411. the taste modulator composition of aspect 406, wherein the third anion comprises chloride (Cl)^-1)。

Aspect 412 the taste modulator composition of any of aspects 386-411, wherein the taste modulator composition further comprises a fourth modulator component comprising a compound having a structure selected from Na ⁺、K⁺、Ca⁺²And Mg⁺²A fourth salt of a fourth cation of (a).

Aspect 413. the taste modulator composition of aspect 412, wherein the first cation, the second cation, the third cation, and the fourth cation are not the same.

Aspect 414. the taste modulator composition of aspect 413, wherein the first cation, the second cation, the third cation, and the fourth cation are not the same; and wherein the first anion, the second anion, the third anion, and the fourth anion are the same.

Aspect 415. the taste modulator composition of aspect 412, wherein the first cation, the second cation, third cation, and the fourth cation are the same; and wherein the first anion, the second anion, the third anion, and the fourth anion are not the same.

Aspect 416. the taste modifier composition of any of aspects 412-415, wherein the fourth salt has a fourth anion comprising gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C) ₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-1) Fluorine ion (F)^-1) Chloride ion (Cl)^-1) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-1) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-1) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof.

Aspect 417 the taste modulator composition of aspect 416, wherein the fourth anion comprises citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-1) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) Sulfate radical (SO)₄ ^-2) And combinations thereof.

Aspect 418. the taste modulator composition of aspect 416, wherein the fourth anion comprises citrate (C)₆H₅O₇ ^-3) Sulfate radical (SO)₄ ^-2) Or a combination thereof.

Aspect 419. the taste modulator composition of aspect 416, wherein the fourth anion comprises Sulfate (SO)₄ ^-2)。

Aspect 420 the taste modulator composition of aspect 416, wherein the fourth anion comprises citrate (C) ₆H₅O₇ ^-3)。

Aspect 421. the taste modulator composition of aspect 416, wherein the fourth anion comprises chloride (Cl)^-1)。

Aspect 422 the taste modulator composition of any of aspects 386-421, wherein total cations are present in an effective amount to provide a concentration from about 0.1mM to about 30mM when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic; and wherein the total cation represents the sum of the first cation and, when present, the second, third and fourth cations.

Aspect 423 the taste modulator composition of aspect 422, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are present in effective amounts to provide the following concentrations: when Na is present⁺From about 0.1mM to about 10mM Na⁺(ii) a When K is present⁺From about 0.1mM to about 20mM of K⁺(ii) a When Mg is present⁺²From about 0.1mM to about 5mM of Mg⁺²(ii) a When Ca is present⁺²From about 0.1mM to about 5mM of Ca⁺²(ii) a And combinations thereof, with the proviso that the total cations present are from about 0.1mM to about 50 mM.

Aspect 424. the taste modulator composition of aspect 422, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are present in an effective amount to provide a concentration from about 0.1mM to about 40 mM.

Aspect 425. the taste modulator composition of aspect 422, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are present in an effective amount to provide a concentration from about 0.1mM to about 30 mM.

Aspect 426. the taste modulator composition of aspect 422, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are present in an effective amount to provide a concentration from about 0.1mM to about 20 mM.

Aspect 427 the taste modulator composition of aspect 422, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic product, are present in an effective amount to provide a concentration of from about 0.1mM to about 10 mM.

Aspect 428.The taste modulator composition of aspect 423, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 25mM Na⁺¹Is present in an effective amount.

Aspect 429. the sweetener composition of aspect 428, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 17.5mM Na ⁺¹Is present in an effective amount.

Aspect 430. the taste modulator composition of aspect 428, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 10mM Na⁺¹Is present in an effective amount.

Aspect 431 the taste modulator composition of aspect 428, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 5mM to about 10mM Na⁺¹Is present in an effective amount.

Aspect 432. the taste modulator composition of aspect 423, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide a K of from about 1mM to about 25mM⁺¹Is present in an effective amount.

Aspect 433. the taste modulator composition of aspect 432, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide a K of from about 1mM to about 17.5mM⁺¹Is present in an effective amount.

Aspect 434. the taste modulator composition of aspect 432, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide a K of from about 1mM to about 10mM ⁺¹Is present in an effective amount.

Aspect 435 the taste modulator composition of aspect 432, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide a K of from about 5mM to about 10mM⁺¹Is present in an effective amount。

Aspect 436. the taste modulator composition of aspect 423, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 1mM to about 15mM Mg⁺²Is present in an effective amount.

Aspect 437 the taste modulator composition of aspect 436, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 10mM Mg⁺²Is present in an effective amount.

Aspect 438 the taste modulator composition of aspect 436, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 3mM to about 5mM Mg⁺²Is present in an effective amount.

Aspect 439. the taste modulator composition of aspect 436, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 1mM to about 5mM Mg ⁺²Is present in an effective amount.

Aspect 440 the taste modulator composition of aspect 423, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 1mM to about 25mM Ca⁺²Is present in an effective amount.

Aspect 441. the taste modulator composition of aspect 440, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 17.5mM Ca⁺²Is present in an effective amount.

Aspect 442 the taste modulator composition of aspect 440, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 10mM Ca⁺²Is present in an effective amount.

Aspect 443. the taste modulator composition of aspect 440, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 3mM to about 6mM Ca⁺²Is present in an effective amount.

Aspect 444. the taste modulator composition of aspect 440, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 1mM to about 5mM of Ca ⁺²Is present in an effective amount.

Aspect 445 the taste modulator composition of aspect 423, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 1mM to about 10mM Na⁺¹And K from about 1mM to about 10mM⁺¹Is present in an effective amount.

Aspect 446 the taste modulator composition of aspect 445, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 3mM to about 7mM Na⁺¹And K from about 3mM to about 7mM⁺¹Is present in an effective amount.

Aspect 447 the taste modulator composition of aspect 445, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 4mM to about 6mM Na⁺¹And K from about 4mM to about 6mM⁺¹Is present in an effective amount.

Aspect 448. the taste modulator composition of aspect 423, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 10mM Na⁺¹And from about 1mM to about 10mM Mg⁺²Is present in an effective amount.

Aspect 449 the taste modulator composition of aspect 448, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 3mM to about 7mM Na ⁺¹And from about 3mM to about 7mM Mg⁺²Is present in an effective amount.

Aspect 450. the taste modulator composition of aspect 448, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 4mM to about 6mM Na⁺¹And from about 4mM to about 6mM Mg⁺²Is present in an effective amount.

Aspect 451 the taste modulator composition of aspect 423, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 1mM to about 10mM Na⁺¹And from about 1mM to about 10mM Ca⁺²Is present in an effective amount.

Aspect 452 the taste modulator composition of aspect 451, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 3mM to about 7mM Na⁺¹And from about 3mM to about 7mM Ca⁺²Is present in an effective amount.

Aspect 453.the taste modulator composition of aspect 451, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 4mM to about 6mM Na⁺¹And from about 4mM to about 6mM Ca⁺²Is present in an effective amount.

Aspect 454 the taste modulator composition of aspect 423, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide a K of from about 1mM to about 10mM⁺¹And from about 1mM to about 10mM Mg⁺²Is present in an effective amount.

Aspect 455 the taste modulator composition of aspect 454, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide a K of from about 3mM to about 7mM⁺¹And from about 3mM to about 7mM Mg⁺²Is present in an effective amount.

Aspect 456 the taste modulator composition of aspect 454, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide a K of from about 4mM to about 6mM⁺¹And from about 4mM to about 6mM Mg⁺²Is present in an effective amount.

Aspect 457 the taste modulator composition of aspect 423, wherein the total cation is present in a beverage, food, nutraceuticalWhen in a pharmaceutical or cosmetic to provide K from about 1mM to about 10mM⁺¹And from about 1mM to about 10mM Ca⁺²Is present in an effective amount.

Aspect 458. the taste modulator composition of aspect 457, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide a K of from about 3mM to about 7mM ⁺¹And from about 3mM to about 7mM Ca⁺²Is present in an effective amount.

Aspect 459. the taste modulator composition of aspect 457, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide a K of from about 4mM to about 6mM⁺¹And from about 4mM to about 6mM Ca⁺²Is present in an effective amount.

Aspect 460. the taste modulator composition of aspect 423, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 1mM to about 10mM Mg⁺²And from about 1mM to about 10mM Ca⁺²Is present in an effective amount.

Aspect 461 the taste modulator composition of aspect 460, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 2mM to about 6mM Mg⁺²And from about 2mM to about 6mM Ca⁺²Is present in an effective amount.

Aspect 462 the taste modulator composition of aspect 460, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 3mM to about 5mM Mg⁺²And from about 3mM to about 5mM Ca⁺²Is present in an effective amount.

Aspect 463. the taste modulator composition of aspect 423, wherein the total cations, when present in the beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 1mM to about 10mM Na⁺¹From about 1mM to about 10mM of K⁺¹And from about 1mM to about 10mM Mg⁺²Is present in an effective amount.

Aspect 464, as in aspect 463The taste modulator composition of (a), wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide about 1mM to about 5mM Na⁺¹About 1mM to about 5mM of K⁺¹And about 1mM to about 5mM Mg⁺²Is present in an effective amount.

Aspect 465 the taste modulator composition of aspect 463, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 2.5mM to about 5mM Na⁺¹From about 2.5mM to about 5mM of K⁺¹And from about 2.5mM to about 5mM Mg⁺²Is present in an effective amount.

Aspect 466 the taste modulator composition of aspect 423, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 1mM to about 10mM Na⁺¹From about 1mM to about 10mM of K⁺¹And from about 1mM to about 10mM Ca ⁺²Is present in an effective amount.

Aspect 467. the taste modulator composition of aspect 466, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 5mM Na⁺¹From about 1mM to about 5mM of K⁺¹And from about 1mM to about 5mM Ca⁺²Is present in an effective amount.

Aspect 468 the taste modulator composition of aspect 466, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 2.5mM to about 5mM Na⁺¹From about 2.5mM to about 5mM of K⁺¹And from about 2.5mM to about 5mM Ca⁺²Is present in an effective amount.

Aspect 469 the taste modulator composition of aspect 423, wherein said total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide a K of from about 1mM to about 10mM⁺¹From about 1mM to about 10mM Mg⁺²And from about 1mM to about 10mM Ca⁺²Is present in an effective amount.

Aspect 470. the method of aspect 469A taste modulator composition, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide a K of from about 1mM to about 5mM ⁺¹From about 1mM to about 5mM Mg⁺²And from about 1mM to about 5mM Ca⁺²Is present in an effective amount.

Aspect 471 the taste modulator composition of aspect 469, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide a K of from about 2.5mM to about 5mM⁺¹From about 2.5mM to about 5mM Mg⁺²And from about 2.5mM to about 5mM Ca⁺²Is present in an effective amount.

Aspect 472. the taste modulator composition of aspect 423, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 1mM to about 10mM Na⁺¹From about 1mM to about 10mM of K⁺¹From about 1mM to about 10mM Mg⁺²And from about 1mM to about 10mM Ca⁺²Is present in an effective amount.

Aspect 473 the taste modulator composition of aspect 472, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 1mM to about 4mM Na⁺¹From about 1mM to about 4mM of K⁺¹From about 1mM to about 4mM Mg⁺²And from about 1mM to about 4mM Ca⁺²Is present in an effective amount.

Aspect 474. the taste modulator composition of aspect 472, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 1mM to about 3mM Na ⁺¹From about 1mM to about 3mM of K⁺¹From about 1mM to about 3mM Mg⁺²And from about 1mM to about 3mM Ca⁺²Is present in an effective amount.

Aspect 475. a taste modulator composition, comprising: a first taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca⁺²And Mg⁺²A first salt of the first cation of (a); a second regulator component, a process for preparing the sameThe second regulator component comprises a compound having a structure selected from Na⁺、K⁺、Ca⁺²And Mg⁺²A second salt of the second cation of (a); and a third regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca⁺²And Mg⁺²A third salt of a third cation of (a).

Aspect 476 the taste modulator composition of aspect 475, wherein the first cation, the second cation, and the third cation are not the same.

Aspect 477 the taste modifier composition of aspect 476, wherein the first cation, the second cation, and the third cation are not the same; and wherein the first anion, the second anion, and the third anion are the same.

Aspect 478. the taste modulator composition of aspect 475, wherein the first cation, the second cation, and the third cation are the same; and wherein the first anion, the second anion, and the third anion are not the same.

Aspect 479 the taste modifier composition of any of aspects 475-478, wherein the first salt has a first anion comprising gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-1) Fluorine ion (F)^-1) Chloride ion (Cl)^-1) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-1) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-1) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof.

Aspect 480. the taste modulator composition of aspect 479, wherein the first anion comprises citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-1) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) Sulfate radical (SO)₄ ^-2) And combinations thereof.

Aspect 481. the taste modulator composition of aspect 479, wherein the first anion comprises citrate (C) ₆H₅O₇ ^-3) Sulfate radical (SO)₄ ^-2) Or a combination thereof.

Aspect 482. the taste modulator composition of aspect 479, wherein the first anion comprises Sulfate (SO)₄ ^-2)。

Aspect 483 the taste modulator composition of aspect 479, wherein the first anion comprises citrate (C)₆H₅O₇ ^-3)。

Aspect 484. the taste modulator composition of aspect 479, wherein the first anion comprises chloride ion (Cl)^-1)。

Aspect 485. the taste modifier composition of any of aspects 475-484, wherein the second salt has a second anion comprising gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-1) Fluorine ion (F)^-1) Chloride ion (Cl)^-1) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO) ₃ ^-1) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-1) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof.

Aspect 486. the taste modulator composition of aspect 485, wherein the second anion comprises citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-1) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) Sulfate radical (SO)₄ ^-2) And combinations thereof.

Aspect 487 the taste modulator composition of aspect 485, wherein the second anion comprises citrate (C)₆H₅O₇ ^-3) Sulfate radical (SO)₄ ^-2) Or a combination thereof.

Aspect 488. the taste modulator composition of aspect 485, wherein the second anion comprises Sulfate (SO)₄ ^-2)。

Aspect 489 the taste modifier composition of aspect 485, wherein the second anion comprises citrate (C)₆H₅O₇ ^-3)。

Aspect 490. the taste modulator composition of aspect 485, wherein the second anion comprises chloride (Cl)^-1)。

The taste modifier composition of aspect 491, any one of aspects 475-490, wherein the third salt has a third anion, the third anion comprising gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C) ₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-1) Fluorine ion (F)^-1) Chloride ion (Cl)^-1) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-1) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-1) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof.

Aspect 492. the taste modulator composition of aspect 491, wherein the third anion comprises citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-1) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) Sulfate radical (SO)₄ ^-2) And combinations thereof.

Aspect 493 the taste modulator composition of aspect 491, wherein the third anion comprises citrate (C)₆H₅O₇ ^-3) Sulfate radical (SO)₄ ^-2) Or a combination thereof.

Aspect 494The taste modulator composition of aspect 491, wherein said third anion comprises a Sulfate (SO)₄ ^-2)。

Aspect 495 the taste modulator composition of aspect 491, wherein the third anion comprises citrate (C) ₆H₅O₇ ^-3)。

Aspect 496. the taste modulator composition of aspect 491, wherein the third anion comprises a chloride ion (Cl)^-1)。

Aspect 497 the taste modulator composition of any of aspects 475-496, wherein the taste modulator composition further comprises a fourth modulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca⁺²And Mg⁺²A fourth salt of a fourth cation of (a).

Aspect 498 the taste modulator composition of aspect 497, wherein the first cation, the second cation, the third cation, and the fourth cation are not the same.

Aspect 499. the taste modulator composition of aspect 498, wherein the first cation, the second cation, the third cation, and the fourth cation are not the same; and wherein the first anion, the second anion, the third anion, and the fourth anion are the same.

Aspect 500 the taste modulator composition of aspect 497, wherein said first cation, said second cation, third cation, and said fourth cation are the same; and wherein the first anion, the second anion, the third anion, and the fourth anion are not the same.

Aspect 501. the taste modifier composition of any of aspects 497-500, wherein said fourth salt has a fourth anion comprising gluconate (C)₆H₁₁O₇ ^-1) Citrate (C)₆H₅O₇ ^-3) Hydrogen citrate (C)₆H₆O₇ ^-2) Dihydrogen citrate (C)₆H₇O₇ ^-1) Malic acid radical (C)₄H₆O₅ ^-2) Hydrogen malate radical (C)₄H₇O₅ ^-1) Maleic acid radical (C)₄H₂O₄ ^-2) Hydrogen maleate radical (C)₄H₃O₄ ^-1) Fumarate group (C)₄H₂O₄ ^-2) Hydrogen fumarate (C)₄H₃O₄ ^-1) Succinic acid radical (C)₄H₄O₄ ^-2) Hydrogen succinate (C)₄H₅O₄ ^-1) Glutarate radical (C)₅H₆O₄ ^-2) Hydrogen glutarate radical (C)₅H₇O₄ ^-1) Adipate (C)₆H₈O₄ ^-2) Hydrogen adipate (C)₆H₉O₄ ^-1) Lactate (C)₃H₅O₃ ^-1) Tartrate radical (C)₄H₄O₆ ^-2) Hydrogen tartrate radical (C)₄H₅O₆ ^-1) Phosphate radical (PO)₄ ^-3) Monohydrogen phosphate (HPO)₄ ^-2) Dihydrogen phosphate radical (H)₂PO₄ ^-1) Fluorine ion (F)^-1) Chloride ion (Cl)^-1) Sulfate radical (SO)₄ ^-2) Hydrogen Sulfate (HSO)₄ ^-1) Nitrate radical (NO)₃ ^-1) Carbonate (CO)₃ ^-2) Bicarbonate radical (HCO)₃ ^-1) Glyceric acid radical (C)₃H₅O₄ ^-1) Glycolic acid radical (C)₂H₃O₃ ^-1) Or a combination thereof.

Aspect 502. the taste modifier composition of aspect 501, wherein the fourth anion comprises citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-1) Phosphate radical (PO)₄ ^-3) Carbonate (CO)₃ ^-2) Sulfate radical (SO)₄ ^-2) And combinations thereof.

Aspect 503. the taste modulator composition of aspect 501, wherein the fourth anion comprises citrate (C) ₆H₅O₇ ^-3) Sulfate radical (SO)₄ ^-2) Or a combination thereof.

Aspect 504. the taste modulator composition of aspect 501, wherein said fourth anion comprises Sulfate (SO)₄ ^-2)。

Aspect 505 the taste modifier composition of aspect 501, wherein said fourth anion comprises citrate (C)₆H₅O₇ ^-3)。

Aspect 506. the taste modulator composition of aspect 501, wherein said fourth anion comprises chloride (Cl)^-1)。

Aspect 507 the taste modulator composition of any of aspects 475-506, wherein total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are present in an effective amount to provide a concentration from about 0.1mM to about 30 mM; and wherein the total cation represents the sum of the first cation and, when present, the second, third and fourth cations.

Aspect 508 the taste modulator composition of aspect 507, wherein said total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are present in effective amounts to provide the following concentrations: when Na is present⁺From about 0.1mM to about 10mM Na⁺(ii) a When K is present⁺From about 0.1mM to about 20mM of K⁺(ii) a When Mg is present ⁺²From about 0.1mM to about 5mM of Mg⁺²(ii) a When Ca is present⁺²From about 0.1mM to about 5mM of Ca⁺²(ii) a And combinations thereof, with the proviso that the total cations present are from about 0.1mM to about 50 mM.

Aspect 509 the taste modulator composition of aspect 507, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are present in an effective amount to provide a concentration from about 0.1mM to about 40 mM.

Aspect 510 the taste modulator composition of aspect 507, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are present in an effective amount to provide a concentration from about 0.1mM to about 30 mM.

Aspect 511. the taste modulator composition of aspect 507, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are present in an effective amount to provide a concentration from about 0.1mM to about 20 mM.

Aspect 512 the taste modulator composition of aspect 507, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are present in an effective amount to provide a concentration from about 0.1mM to about 10 mM.

Aspect 513. the taste modulator composition of aspect 508, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 1mM to about 25mM Na ⁺¹Is present in an effective amount.

Aspect 514. the sweetener composition of aspect 513, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 17.5mM Na⁺¹Is present in an effective amount.

Aspect 515 the taste modulator composition of aspect 513, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 1mM to about 10mM Na⁺¹Is present in an effective amount.

Aspect 516 the taste modulator composition of aspect 513, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 5mM to about 10mM Na⁺¹Is present in an effective amount.

Aspect 517 the taste modulator composition of aspect 508, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide a K of from about 1mM to about 25mM⁺¹Is present in an effective amount.

Aspect 518. the taste modulator composition of aspect 517, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide a K of from about 1mM to about 17.5mM ⁺¹Is present in an effective amount.

Aspect 519. the taste modulator composition of aspect 517, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide a K of from about 1mM to about 10mM⁺¹Is present in an effective amount.

Aspect 520. the taste modulator composition of aspect 517, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide a K of from about 5mM to about 10mM⁺¹Is present in an effective amount.

Aspect 521 the taste modulator composition of aspect 508, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 1mM to about 15mM Mg⁺²Is present in an effective amount.

Aspect 522. the taste modulator composition of aspect 521, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 1mM to about 10mM Mg⁺²Is present in an effective amount.

Aspect 523 the taste modulator composition of aspect 521, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 3mM to about 5mM Mg ⁺²Is present in an effective amount.

Aspect 524. the taste modulator composition of aspect 521, wherein said total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 1mM to about 5mM Mg⁺²Is present in an effective amount.

Aspect 525. the taste modulator composition of aspect 508, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 25mM Ca⁺²Of (2) toAn effective amount is present.

Aspect 526. the taste modulator composition of aspect 525, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 17.5mM Ca⁺²Is present in an effective amount.

Aspect 527. the taste modulator composition of aspect 525, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 10mM of Ca⁺²Is present in an effective amount.

Aspect 528. the taste modulator composition of aspect 525, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 3mM to about 6mM Ca ⁺²Is present in an effective amount.

Aspect 529 the taste modulator composition of aspect 525, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 5mM Ca⁺²Is present in an effective amount.

Aspect 530 the taste modulator composition of aspect 508, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 10mM Na⁺¹And K from about 1mM to about 10mM⁺¹Is present in an effective amount.

Aspect 531 the taste modulator composition of aspect 530, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 3mM to about 7mM Na⁺¹And K from about 3mM to about 7mM⁺¹Is present in an effective amount.

Aspect 532. the taste modulator composition of aspect 530, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 4mM to about 6mM Na⁺¹And K from about 4mM to about 6mM⁺¹Is present in an effective amount.

Aspect 533 taste modulation as described in aspect 508An inoculant composition, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 1mM to about 10mM Na ⁺¹And from about 1mM to about 10mM Mg⁺²Is present in an effective amount.

Aspect 534 the taste modulator composition of aspect 533, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 3mM to about 7mM Na⁺¹And from about 3mM to about 7mM Mg⁺²Is present in an effective amount.

Aspect 535 the taste modulator composition of aspect 533, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 4mM to about 6mM Na⁺¹And from about 4mM to about 6mM Mg⁺²Is present in an effective amount.

Aspect 536. the taste modulator composition of aspect 508, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 10mM Na⁺¹And from about 1mM to about 10mM Ca⁺²Is present in an effective amount.

Aspect 537. the taste modulator composition of aspect 536, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 3mM to about 7mM Na⁺¹And from about 3mM to about 7mM Ca⁺²Is present in an effective amount.

Aspect 538. the taste modulator composition of aspect 536, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 4mM to about 6mM Na⁺¹And from about 4mM to about 6mM Ca⁺²Is present in an effective amount.

Aspect 539. the taste modulator composition of aspect 508, wherein said total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, provide a K of from about 1mM to about 10mM⁺¹And from about 1mM to about 10mM Mg⁺²Is present in an effective amount.

Aspect 540. the taste modulator composition of aspect 539, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, provide a K of from about 3mM to about 7mM⁺¹And from about 3mM to about 7mM Mg⁺²Is present in an effective amount.

Aspect 541 the taste modulator composition of aspect 539, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, provide a K of from about 4mM to about 6mM⁺¹And from about 4mM to about 6mM Mg⁺²Is present in an effective amount.

Aspect 542 the taste modulator composition of aspect 508, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide a K of from about 1mM to about 10mM ⁺¹And from about 1mM to about 10mM Ca⁺²Is present in an effective amount.

Aspect 543 the taste modulator composition of aspect 542, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide a K of from about 3mM to about 7mM⁺¹And from about 3mM to about 7mM Ca⁺²Is present in an effective amount.

Aspect 544 the taste modulator composition of aspect 542, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide a K of from about 4mM to about 6mM⁺¹And from about 4mM to about 6mM Ca⁺²Is present in an effective amount.

Aspect 545. the taste modulator composition of aspect 508, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 10mM Mg⁺²And from about 1mM to about 10mM Ca⁺²Is present in an effective amount.

Aspect 546. the taste modulator composition of aspect 545, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 2mM to about 6mM Mg⁺²And from about 2mM to about 6mMCa⁺²Is present in an effective amount.

Aspect 547 the taste modulator composition of aspect 545, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, provide from about 3mM to about 5mM Mg⁺²And from about 3mM to about 5mM Ca⁺²Is present in an effective amount.

Aspect 548 the taste modulator composition of aspect 508, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 10mM Na⁺¹From about 1mM to about 10mM of K⁺¹And from about 1mM to about 10mM Mg⁺²Is present in an effective amount.

The taste modulator composition of aspect 548, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide about 1mM to about 5mM Na⁺¹About 1mM to about 5mM of K⁺¹And about 1mM to about 5mM Mg⁺²Is present in an effective amount.

Aspect 550. the taste modulator composition of aspect 548, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 2.5mM to about 5mM Na⁺¹From about 2.5mM to about 5mM of K⁺¹And from about 2.5mM to about 5mM Mg⁺²Is present in an effective amount.

Aspect 551. the taste modulator composition of aspect 508, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 10mM Na⁺¹From about 1mM to about 10mM of K⁺¹And from about 1mM to about 10mM Ca⁺²Is present in an effective amount.

Aspect 552 the taste modulator composition of aspect 551, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 5mM Na⁺¹From about 1mM to about 5mM of K⁺¹And from about 1mM to about 5mM Ca⁺²Is present in an effective amount.

Aspect 553 the taste modulator composition of aspect 551, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 2.5mM to about 5mM Na⁺¹From about 2.5mM to about 5mM of K⁺¹And from about 2.5mM to about 5mM Ca⁺²Is present in an effective amount.

Aspect 554. the taste modulator composition of aspect 508, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide a K of from about 1mM to about 10mM⁺¹From about 1mM to about 10mM Mg ⁺²And from about 1mM to about 10mM Ca⁺²Is present in an effective amount.

Aspect 555 the taste modulator composition of aspect 554, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, provide a K from about 1mM to about 5mM⁺¹From about 1mM to about 5mM Mg⁺²And from about 1mM to about 5mM Ca⁺²Is present in an effective amount.

Aspect 556 the taste modulator composition of aspect 554, wherein said total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, provide a K of from about 2.5mM to about 5mM⁺¹From about 2.5mM to about 5mM Mg⁺²And from about 2.5mM to about 5mM Ca⁺²Is present in an effective amount.

Aspect 557. the taste modulator composition of aspect 508, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 1mM to about 10mM Na⁺¹From about 1mM to about 10mM of K⁺¹From about 1mM to about 10mM Mg⁺²And from about 1mM to about 10mM Ca⁺²Is present in an effective amount.

Aspect 558. the taste modulator composition of aspect 557, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic, are to provide from about 1mM to about 4mM Na ⁺¹From about 1mM to about 4mM of K⁺¹From about 1mM to about 4mM Mg⁺²And from about 1mM to about 4mM Ca⁺²Is present in an effective amount.

Aspect 559 the taste modulator composition of aspect 557, wherein the total cations, when present in a beverage, food, nutraceutical, pharmaceutical or cosmetic, are to provide from about 1mM to about 3mM Na⁺¹From about 1mM to about 3mM of K⁺¹From about 1mM to about 3mM Mg⁺²And from about 1mM to about 3mM Ca⁺²Is present in an effective amount.

Aspect 560. a sweetener composition comprising: the taste modulator composition of any one of aspects 296-559; and a sweetener.

Aspect 561. the sweetener composition of aspect 560, wherein the sweetener comprises a natural HP sweetener, a synthetic HP sweetener, a carbohydrate/polyol sweetener, or a combination thereof.

Aspect 562. the sweetener composition of aspect 561, wherein the natural HP sweetener comprises a stevia sweetener, a lo han guo derived sweetener, a protein sweetener, or a combination thereof.

Aspect 563. the sweetener composition of aspect 562, wherein the stevia sweetener comprises stevioside, rubusoside, steviolbioside, dulcoside a, steviolbioside B, steviolbioside C, steviolbioside D, steviolbioside E, steviolbioside F, steviolbioside M, or a combination thereof.

Aspect 564 the sweetener composition of aspect 563, wherein the stevia sweetener comprises rebaudioside a, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, or a combination thereof.

Aspect 565 the sweetener composition of aspect 564, wherein the stevia sweetener comprises rebaudioside a, rebaudioside D, rebaudioside F, rebaudioside M, or a combination thereof.

Aspect 566 the sweetener composition of aspect 564, wherein the stevia sweetener comprises rebaudioside a.

Aspect 567. the sweetener composition of aspect 564, wherein the stevia sweetener comprises rebaudioside D.

Aspect 568. the sweetener composition of aspect 564, wherein the stevia sweetener comprises rebaudioside F.

Aspect 569. the sweetener composition of aspect 564, wherein the stevia sweetener comprises rebaudioside M.

Aspect 570. the sweetener composition of aspect 564, wherein the stevia sweetener comprises a glucosylated steviol glycoside.

Aspect 571. the sweetener composition of aspect 562, wherein the lo han guo-derived sweetener comprises a solvent extract of fruit; and wherein the solvent extract comprises greater than or equal to about 60 wt% mogroside.

Aspect 572 the sweetener composition of aspect 571, wherein the solvent extract comprises greater than or equal to about 70 wt% total mogrosides.

Aspect 573. the sweetener composition of aspect 571, wherein the solvent extract comprises greater than or equal to about 80 wt% total mogrosides.

Aspect 574. the sweetener composition of aspect 571, wherein the solvent extract comprises greater than or equal to about 85 wt% total mogrosides.

Aspect 575 the sweetener composition of aspect 571, wherein the solvent extract comprises greater than or equal to about 90 wt% total mogrosides.

Aspect 576 the sweetener composition of aspect 571, wherein the solvent extract comprises greater than or equal to about 70 wt% mogroside V.

Aspect 577 the sweetener composition of aspect 571, wherein the solvent extract comprises greater than or equal to about 80 wt% mogroside V.

Aspect 578 the sweetener composition of aspect 571, wherein the solvent extract comprises greater than or equal to about 85 wt% mogroside V.

Aspect 579 the sweetener composition of aspect 571, wherein the solvent extract comprises greater than or equal to about 90 wt% mogroside V.

Aspect 580. the sweetener composition of aspect 562, wherein the lo han guo-derived sweetener comprises mogroside IV, mogroside V, siratose, or a combination thereof.

Aspect 581 the sweetener composition of aspect 562, wherein the protein sweetener comprises thaumatin, monellin, single chain monellin, brazzein, or a combination thereof.

Aspect 582. the sweetener composition of any of aspects 561-aspects 581, wherein the synthetic HP sweetener comprises a peptide sweetener, an N-sulfonyl amide sweetener, a sulfamate sweetener, a halogenated carbohydrate, a polyketide, or a combination thereof.

Aspect 583. the sweetener composition of aspect 582, wherein the peptide sweetener comprises aspartame, neotame, saccharin, food-grade salts thereof, or combinations thereof.

The sweetener composition of aspect 582, wherein the N-sulfonylamide sweetener comprises saccharin, acesulfame k, food-grade salts thereof, or combinations thereof.

Aspect 585. the sweetener composition of aspect 582, wherein the sulfamate sweetener comprises cyclamic acid, a food grade salt thereof, or a combination thereof.

The sweetener composition of aspect 582, wherein the halogenated carbohydrate comprises sucralose.

Aspect 587. the sweetener composition of aspect 582, wherein the polyketide comprises neohesperidin dihydrochalcone.

The sweetener composition of any of aspects 561-587, wherein the carbohydrate/polyol sweetener comprises a full calorie sweetener, a partial calorie sweetener, an HP sweetener, or a combination thereof.

Aspect 589 the sweetener composition of aspect 588, wherein the full calorie sweetener comprises sucrose, glucose, maltose, fructose, lactose, xylitol, sorbitol, or a combination thereof.

Aspect 590 the sweetener composition of aspect 588, wherein the partial caloric sweetener comprises maltitol, lactitol, isomalt, threitol, arabitol, D-tagatose, D-psicose, or a combination thereof.

Aspect 591 the sweetener composition of aspect 588, wherein the partial caloric sweetener comprises one or more fructooligosaccharides.

Aspect 592 the sweetener composition of aspect 588, wherein the HP sweetener comprises erythritol.

Aspect 593. the sweetener composition of any of aspects 560-592, wherein the sweetener comprises a mixture of aspartame and acesulfame k or food grade salts thereof.

Aspect 594 the sweetener composition of aspect 593, further comprising cyclamic acid or a food grade salt thereof.

Aspect 595. the sweetener composition of any one of aspects 560 to 594, wherein the sweetener comprises a mixture of aspartame and saccharin or a food-grade salt thereof.

Aspect 596 the sweetener composition of aspect 595, further comprising cyclamic acid or a food grade salt thereof.

Aspect 597. the sweetener composition of any of aspects 560-592, wherein the sweetener comprises a mixture of aspartame and cyclamic acid or food grade salt thereof.

Aspect 598. the sweetener composition of any of aspects 560-592, wherein the sweetener comprises a mixture of sucralose and saccharin or a food-grade salt thereof.

Aspect 599 the sweetener composition of any of aspects 560-592, wherein the sweetener comprises a mixture of sucralose and acesulfame k or food grade salts thereof.

The sweetener composition of any one of aspects 560-592, wherein the sweetener comprises a mixture of stevia sweeteners.

Aspect 601. the sweetener composition of aspect 600, wherein the mixture of stevia sweeteners comprises at least two of: stevioside, rubusoside, steviolbioside, dulcoside A, steviolbioside B, steviolbioside C, steviolbioside D, steviolbioside E, steviolbioside F, steviolbioside M and a glucosylated steviolbioside.

Aspect 602. the sweetener composition of aspect 600, wherein the mixture of stevia sweeteners comprises steviolbioside a and a glucosylated steviol glycoside.

Aspect 603. the sweetener composition of any one of aspects 560-592, wherein the sweetener comprises a mixture of a stevia sweetener and a lo han guo derived sweetener.

Aspect 604 the sweetener composition of aspect 603, wherein the lo han guo-derived sweetener comprises a solvent extract of fruit; and wherein the solvent extract comprises greater than or equal to about 60 wt% mogroside.

Aspect 605. the sweetener composition of aspect 604, wherein the solvent extract comprises greater than or equal to about 70 wt% total mogrosides.

The sweetener composition of aspect 606. the sweetener composition of aspect 604, wherein the solvent extract comprises greater than or equal to about 80 wt% total mogrosides.

The sweetener composition of aspect 604, wherein the solvent extract comprises greater than or equal to about 85 wt% total mogrosides.

The sweetener composition of aspect 604, wherein the solvent extract comprises greater than or equal to about 90 wt% total mogrosides.

The sweetener composition of aspect 604, wherein the solvent extract comprises greater than or equal to about 70 wt% mogroside V.

The sweetener composition of aspect 604, wherein the solvent extract comprises greater than or equal to about 80 wt% mogroside V.

Aspect 611. the sweetener composition of aspect 604, wherein the solvent extract comprises greater than or equal to about 85 wt% mogroside V.

Aspect 612. the sweetener composition of aspect 604, wherein the solvent extract comprises greater than or equal to about 90 wt% mogroside V.

Aspect 613. the sweetener composition of aspect 603, wherein the lo han guo-derived sweetener comprises mogroside IV, mogroside V, siratose, or a combination thereof.

The sweetener composition of any one of aspects 560-592, wherein the sweetener comprises a mixture comprising a stevia sweetener and thaumatin.

The sweetener composition of any one of aspects 560-592, wherein the sweetener comprises a mixture comprising a stevia sweetener and erythritol.

Aspect 616. the sweetener composition of any one of aspects 560-592, wherein the sweetener comprises a mixture comprising a stevia sweetener and D-psicose.

Aspect 617. the sweetener composition of any of aspects 603-616, wherein the stevia sweetener comprises a mixture of stevioside, rubusoside, steviolbioside, dulcoside a, steviolbioside B, steviolbioside C, steviolbioside D, steviolbioside E, steviolbioside F, steviolbioside M, glucosylated steviol glycosides, or a combination thereof.

Aspect 618. the sweetener composition of aspect 617, wherein the stevia sweetener comprises steviolbioside a, a mixture of glucosylated steviol glycosides, or a combination thereof.

Aspect 619. the sweetener composition of aspect 617, wherein the stevia sweetener comprises rebaudioside a.

Aspect 620. the sweetener composition of aspect 617, wherein the stevia sweetener comprises a mixture of glucosylated steviol glycosides.

Aspect 621 the sweetener composition of any of aspects 560-620, wherein the sweetener and the taste modifier component are present in a ratio of sweetener to total cation; wherein the sweetener is present in an amount of about 100mg to about 1000mg to about 0.1mmol to about 30mmol of the total cations; and wherein the total cation represents the sum of the first cation and, when present, the second, third and fourth cations.

Aspect 622 the sweetener composition of aspect 621, wherein the ratio of the sweetener to the total cations is: about 100mg to about 1000mg of the sweetener with Na when present⁺When containing about 0.1mmol to about 10mmol of Na⁺The total cation of (a); when K is present⁺Containing from about 0.1mmol to about 20mmol of K⁺The total cation of (a); when Mg is present⁺²Containing about 0.1mmol to about 5mmol of Mg⁺²The total cation of (a); when Ca is present⁺²Containing about 0.1mmol to about 5mmol of Ca⁺²The total cation of (a); and combinations thereof, provided that the total cations are from about 0.1mmol to about 30 mmol.

The sweetener composition of any of aspects 560-620, wherein the ratio of the sweetener to the total cations is from about 300mg to about 1000mg of the sweetener to the total cations.

Aspect 624 the sweetener composition of aspect 623, wherein the ratio of the sweetener to the total cations is from about 300mg to about 900mg of the sweetener to the total cations.

Aspect 625 the sweetener composition of aspect 623, wherein the ratio of the sweetener to the total cations is from about 300mg to about 800mg of the sweetener to the total cations.

The sweetener composition of aspect 623, wherein the ratio of the sweetener to the total cations is from about 300mg to about 700mg of the sweetener to the total cations.

The sweetener composition of aspect 623, wherein the ratio of the sweetener to the total cations is from about 300mg to about 600mg of the sweetener to the total cations.

Aspect 628 the sweetener composition of aspect 623, wherein the ratio of the sweetener to the total cations is from about 300mg to about 500mg of the sweetener to the total cations.

Aspect 629 the sweetener composition of aspect 623, wherein the ratio of the sweetener to the total cations is from about 400mg to about 1000mg of the sweetener to the total cations.

Aspect 630 the sweetener composition of aspect 623, wherein the ratio of the sweetener to the total cations is from about 400mg to about 900mg of the sweetener to the total cations.

The sweetener composition of aspect 623, wherein the ratio of the sweetener to the total cations is from about 400mg to about 800mg of the sweetener to the total cations.

The sweetener composition of aspect 623, wherein the ratio of the sweetener to the total cations is from about 400mg to about 700mg of the sweetener to the total cations.

The sweetener composition of aspect 623, wherein the ratio of the sweetener to the total cations is from about 400mg to about 600mg of the sweetener to the total cations.

Aspect 634. the sweetener composition of aspect 623, wherein the ratio of the sweetener to the total cations is from about 400mg to about 500mg of the sweetener to the total cations.

The sweetener composition of any of aspects 560-634, wherein the sweetener is present in an amount effective to provide a concentration from about 1mg/L to about 1000mg/L when present in a beverage, foodstuff, nutraceutical, pharmaceutical, or cosmetic; and wherein the total cations, when present in the beverage, food, nutraceutical, pharmaceutical or cosmetic product, are present in an effective amount to provide a concentration of from about 0.1mM to about 30 mM; and wherein the total cation represents the sum of the first cation and, when present, the second, third and fourth cations.

Aspect 636 the sweetener composition of aspect 635, wherein the total cations are present in an effective amount to provide the following concentrations when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic: when Na is present⁺From about 0.1mM to about 10mMNa⁺(ii) a When K is present⁺From about 0.1mM to about 20mM of K⁺(ii) a When Mg is present⁺²From about 0.1mM to about 5mM of Mg ⁺²(ii) a When Ca is present⁺²From about 0.1mM to about 5mM of Ca⁺²(ii) a And combinations thereof, with the proviso that the total cations present are from about 0.1mM to about 50 mM.

Aspect 637.a beverage composition comprising: the taste modulator composition of any one of aspects 296-559; and a sweetener.

Aspect 638. the beverage composition of aspect 637, wherein the sweetener comprises a natural HP sweetener, a synthetic HP sweetener, a carbohydrate/polyol sweetener, or a combination thereof.

Aspect 639 the beverage composition of aspect 638, wherein the natural HP sweetener comprises a stevia sweetener, a lo han guo derived sweetener, a protein sweetener, or a combination thereof.

Aspect 640 the beverage composition of aspect 639, wherein the stevia sweetener comprises stevioside, rubusoside, steviolbioside, dulcoside a, steviolbioside B, steviolbioside C, steviolbioside D, steviolbioside E, steviolbioside F, steviolbioside M, or a combination thereof.

Aspect 641 the beverage composition of aspect 640, wherein the stevia sweetener comprises rebaudioside a, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, or a combination thereof.

Aspect 642 the beverage composition of aspect 641, wherein the stevia sweetener comprises rebaudioside a, rebaudioside D, rebaudioside F, rebaudioside M, or a combination thereof.

Aspect 643 the beverage composition of aspect 642, wherein the stevia sweetener comprises rebaudioside a.

Aspect 644. the beverage composition of aspect 642, wherein the stevia sweetener comprises rebaudioside D.

Aspect 645 the beverage composition of aspect 642, wherein the stevia sweetener comprises rebaudioside F.

Aspect 646 the beverage composition of aspect 642, wherein the stevia sweetener comprises rebaudioside M.

Aspect 647 the beverage composition of aspect 642, wherein the stevia sweetener comprises a glucosylated steviol glycoside.

Aspect 648. the beverage composition of aspect 640, wherein the lo han guo-derived sweetener comprises a solvent extract of fruit; and wherein the solvent extract comprises greater than or equal to about 60 wt% mogroside.

Aspect 649. the beverage composition of aspect 648, wherein the solvent extract comprises greater than or equal to about 70 wt% total mogrosides.

Aspect 650. the beverage composition of aspect 648, wherein the solvent extract comprises greater than or equal to about 80 wt% total mogrosides.

Aspect 651. the beverage composition of aspect 648, wherein the solvent extract comprises greater than or equal to about 85 wt% total mogrosides.

Aspect 652. the beverage composition of aspect 648, wherein the solvent extract comprises greater than or equal to about 90 wt% total mogrosides.

Aspect 653. the beverage composition of aspect 648, wherein the solvent extract comprises greater than or equal to about 70 wt% mogroside V.

Aspect 654. the beverage composition of aspect 648, wherein the solvent extract comprises greater than or equal to about 80 wt% mogroside V.

Aspect 655 the beverage composition of aspect 648, wherein the solvent extract comprises greater than or equal to about 85 wt% mogroside V.

Aspect 656. the beverage composition of aspect 648, wherein the solvent extract comprises greater than or equal to about 90 wt% mogroside V.

Aspect 657. the beverage composition of aspect 640, wherein the Lo Han Guo-derived sweetener comprises mogroside IV, mogroside V, siratose, or a combination thereof.

The beverage composition of aspect 658. the beverage composition of aspect 640, wherein the protein sweetener comprises thaumatin, monellin, single chain monellin, brazzein, or a combination thereof.

Aspect 659 the beverage composition of any of aspects 639-658, wherein the synthetic HP sweetener comprises a peptide sweetener, an N-sulfonylamide sweetener, a sulfamate sweetener, a halogenated carbohydrate, a polyketide, or a combination thereof.

Aspect 660. the beverage composition of aspect 659, wherein the peptide sweetener comprises aspartame, neotame, saccharin, food-grade salts thereof, or combinations thereof.

Aspect 661 the beverage composition of aspect 659, wherein the N-sulfonylamide sweetener comprises saccharin, acesulfame k, food grade salts thereof, or combinations thereof.

Aspect 662. the beverage composition of aspect 659, wherein the sulfamate sweetener comprises cyclamic acid, a food grade salt thereof, or a combination thereof.

Aspect 663. the beverage composition of aspect 659, wherein the halogenated carbohydrate comprises sucralose.

Aspect 664. the beverage composition of aspect 659, wherein the polyketide comprises neohesperidin dihydrochalcone.

Aspect 665. the beverage composition of any one of aspects 639-664, wherein the carbohydrate/polyol sweetener comprises a full-calorie sweetener, a partial-calorie sweetener, an HP sweetener, or a combination thereof.

Aspect 666. the beverage composition of aspect 665, wherein the full calorie sweetener comprises sucrose, glucose, maltose, fructose, lactose, xylitol, sorbitol, or a combination thereof.

Aspect 667. the beverage composition of aspect 665, wherein the partial caloric sweetener comprises maltitol, lactitol, isomalt, threitol, arabitol, D-tagatose, D-psicose, or a combination thereof.

668 the beverage composition of aspect 665, wherein the partial caloric sweetener comprises one or more fructooligosaccharides.

Aspect 669. the beverage composition of aspect 665, wherein the HP sweetener comprises erythritol.

Aspect 670. the beverage composition of any of aspects 638-669, wherein the sweetener comprises a mixture of aspartame and acesulfame k or food grade salts thereof.

Aspect 671.A beverage composition of aspect 670, further comprising cyclamic acid or food grade salt thereof.

Aspect 672 the beverage composition of any of aspects 638-669, wherein the sweetener comprises a mixture of aspartame and saccharin or a food-grade salt thereof.

Aspect 673. the beverage composition of aspect 672, further comprising cyclamic acid or a food grade salt thereof.

Aspect 674. the beverage composition of any one of aspects 638-669, wherein the sweetener comprises a mixture of aspartame and cyclamic acid or food grade salts thereof.

Aspect 675. the beverage composition of any one of aspects 638-669, wherein the sweetener comprises a mixture of sucralose and saccharin or a food-grade salt thereof.

Aspect 676. the beverage composition of any of aspects 638-669, wherein the sweetener comprises a mixture of sucralose and acesulfame k or food grade salts thereof.

Aspect 677 the beverage composition of any of aspects 638-669, wherein the sweetener comprises a mixture of stevia sweeteners.

Aspect 678 the beverage composition of aspect 677, wherein the mixture of stevia sweeteners comprises at least two of the following: stevioside, rubusoside, steviolbioside, dulcoside A, steviolbioside B, steviolbioside C, steviolbioside D, steviolbioside E, steviolbioside F, steviolbioside M and a glucosylated steviolbioside.

Aspect 679. the beverage composition of aspect 677, wherein the mixture of stevia sweeteners comprises steviolbioside a and a glucosylated steviol glycoside.

Aspect 680 the beverage composition of any of aspects 638-669, wherein the sweetener comprises a mixture of stevia sweetener and Lo Han Guo-derived sweetener.

Aspect 681. the beverage composition of aspect 680, wherein the lo han guo-derived sweetener includes a solvent extract of fruit; and wherein the solvent extract comprises greater than or equal to about 60 wt% mogroside.

Aspect 682. the beverage composition of aspect 681, wherein the solvent extract contains greater than or equal to about 70 wt% total mogrosides.

Aspect 683. the beverage composition of aspect 681, wherein the solvent extract comprises greater than or equal to about 80 wt% total mogrosides.

Aspect 684. the beverage composition of aspect 681, wherein the solvent extract comprises greater than or equal to about 85 wt% total mogrosides.

Aspect 685. the beverage composition of aspect 681, wherein the solvent extract comprises greater than or equal to about 90 wt% total mogrosides.

Aspect 686. the beverage composition of aspect 681, wherein the solvent extract contains greater than or equal to about 70 wt% mogroside V.

Aspect 687. the beverage composition of aspect 681, wherein the solvent extract contains greater than or equal to about 80 wt% mogroside V.

Aspect 688. the beverage composition of aspect 681, wherein the solvent extract contains greater than or equal to about 85 wt% mogroside V.

Aspect 689. the beverage composition of aspect 681, wherein the solvent extract contains greater than or equal to about 90 wt% mogroside V.

Aspect 690. the beverage composition of aspect 603, wherein the lo han guo-derived sweetener comprises mogroside IV, mogroside V, siratose, or a combination thereof.

Aspect 691.the beverage composition of any of aspects 638-669, wherein the sweetening agent comprises a mixture comprising stevia sweetener and thaumatin.

Aspect 692. the beverage composition of any of aspects 638-669, wherein the sweetener comprises a mixture comprising a stevia sweetener and erythritol.

Aspect 693 the beverage composition of any of aspects 638-669, wherein the sweetener comprises a mixture comprising a stevia sweetener and D-psicose.

The beverage composition of aspect 694. the beverage composition of any one of aspects 638-693, wherein the sweetener is present in an amount from about 50mg/L to about 1000 mg/L; and wherein the total cations present are from about 0.1mM to about 30mM of the total cations; and wherein the total cation represents the sum of the first cation and, when present, the second, third and fourth cations.

The beverage composition of aspect 694, wherein the sweetener is present in an amount from about 50mg/L to about 1000 mg/L; and wherein the total cations present are: when Na is present⁺About 0.1mM to about 10mM Na⁺(ii) a When K is present⁺About 0.1mM to about 20mM of K⁺(ii) a When Mg is present⁺²About 0.1mM to about 5mM Mg⁺²(ii) a When Ca is present⁺²About 0.1mM to about 5mM of Ca⁺²(ii) a And combinations thereof, with the proviso that the total cation is from about 0.1mM to about 30 mM.

Aspect 696 the beverage composition of aspect 694 or aspect 695, wherein the sweetener is present in an amount from about 100mg/L to about 1000 mg/L.

Aspect 697 the beverage composition of aspect 696, wherein the sweetener is present in an amount from about 100mg/L to about 900 mg/L.

Aspect 698 the beverage composition of aspect 696, wherein the sweetener is present in an amount from about 100mg/L to about 800 mg/L.

Aspect 699 the beverage composition of aspect 696, wherein the sweetener is present in an amount from about 100mg/L to about 700 mg/L.

Aspect 700 the beverage composition of aspect 696, wherein the sweetener is present in an amount from about 100mg/L to about 600 mg/L.

Aspect 701 the beverage composition of aspect 696, wherein the sweetener is present in an amount from about 100mg/L to about 500 mg/L.

Aspect 702. the beverage composition of aspect 696, wherein the sweetener is present in an amount from about 100mg/L to about 400 mg/L.

Aspect 703. the beverage composition of aspect 696, wherein the sweetener is present in an amount from about 100mg/L to about 300 mg/L.

Aspect 704 the beverage composition of aspect 696, wherein the sweetener is present in an amount from about 200mg/L to about 900 mg/L.

Aspect 705 the beverage composition of aspect 696, wherein the sweetener is present in an amount from about 200mg/L to about 800 mg/L.

Aspect 706. the beverage composition of aspect 696, wherein the sweetener is present in an amount from about 200mg/L to about 700 mg/L.

Aspect 707 the beverage composition of aspect 696, wherein the sweetener is present in an amount from about 200mg/L to about 600 mg/L.

Aspect 708. the beverage composition of aspect 696, wherein the sweetener is present in an amount from about 200mg/L to about 500 mg/L.

Aspect 709 the beverage composition of aspect 696, wherein the sweetener is present in an amount from about 200mg/L to about 400 mg/L.

Aspect 710 the beverage composition of aspect 696, wherein the sweetener is present in an amount from about 200mg/L to about 300 mg/L.

Aspect 711. the beverage composition of aspect 696, wherein the sweetener is present in an amount from about 300mg/L to about 900 mg/L.

Aspect 712 the beverage composition of aspect 696, wherein the sweetener is present in an amount from about 300mg/L to about 800 mg/L.

Aspect 713. the beverage composition of aspect 696, wherein the sweetener is present in an amount from about 300mg/L to about 700 mg/L.

Aspect 714 the beverage composition of aspect 696, wherein the sweetener is present in an amount from about 300mg/L to about 600 mg/L.

Aspect 715. the beverage composition of aspect 696, wherein the sweetener is present in an amount from about 300mg/L to about 500 mg/L.

Aspect 716. the beverage composition of aspect 696, wherein the sweetener is present in an amount from about 300mg/L to about 400 mg/L.

Aspect 717 the beverage composition of aspect 696, wherein the sweetener is present in an amount from about 400mg/L to about 900 mg/L.

Aspect 718. the beverage composition of aspect 696, wherein the sweetener is present in an amount from about 400mg/L to about 800 mg/L.

Aspect 719. the beverage composition of aspect 696, wherein the sweetener is present in an amount from about 400mg/L to about 700 mg/L.

Aspect 720. the beverage composition of aspect 696, wherein the sweetener is present in an amount from about 400mg/L to about 600 mg/L.

Aspect 721 the beverage composition of aspect 696, wherein the sweetener is present in an amount from about 400mg/L to about 500 mg/L.

Aspect 722 the beverage composition of any one of aspects 695-721, wherein K⁺Is present in an amount from about 0.1mM to about 20 mM.

Aspect 723. the beverage composition of aspect 722, wherein K⁺Is present in an amount from about 0.5mM to about 20 mM.

Aspect 724. the beverage composition of aspect 722, wherein K⁺Is present in an amount from about 1mM to about 20 mM.

Aspect 725 the beverage composition of aspect 722, wherein K⁺Is present in an amount from about 2mM to about 20 mM.

Aspect 726. the beverage composition of aspect 722, wherein K⁺Is present in an amount from about 3mM to about 20 mM.

Aspect 727A beverage composition according to aspect 722, wherein K⁺To get fromAbout 4mM to about 20 mM.

Aspect 728 the beverage composition of aspect 722, wherein K⁺Is present in an amount from about 5mM to about 20 mM.

Aspect 729A beverage composition according to aspect 722, wherein K⁺Is present in an amount from about 6mM to about 20 mM.

Aspect 730 the beverage composition of aspect 722, wherein K⁺Is present in an amount from about 7mM to about 20 mM.

Aspect 731 beverage composition of aspect 722, wherein K⁺Is present in an amount from about 8mM to about 20 mM.

Aspect 732 beverage composition of aspect 722, wherein K⁺Is present in an amount from about 9mM to about 20 mM.

Aspect 733. the beverage composition of aspect 722, wherein K⁺Is present in an amount from about 10mM to about 20 mM.

Aspect 734. the beverage composition of aspect 722, wherein K⁺Is present in an amount from about 0.5mM to about 15 mM.

Aspect 735A beverage composition according to aspect 722, wherein K⁺Is present in an amount from about 1mM to about 15 mM.

Aspect 736. the beverage composition of aspect 722, wherein K⁺Is present in an amount from about 2mM to about 15 mM.

Aspect 737. the beverage composition of aspect 722, wherein K⁺Is present in an amount from about 3mM to about 15 mM.

Aspect 738 the beverage composition of aspect 722, wherein K⁺Is present in an amount from about 4mM to about 15 mM.

Aspect 739 the beverage composition of aspect 722, where K⁺Is present in an amount from about 5mM to about 15 mM.

Aspect 740 the beverage composition of aspect 722, wherein K⁺Is present in an amount from about 6mM to about 15 mM.

Aspect 741. the beverage composition of aspect 722, wherein K⁺Is present in an amount from about 7mM to about 15 mM.

Aspect(s)742. The beverage composition of aspect 722, wherein K⁺Is present in an amount from about 8mM to about 15 mM.

Aspect 743 the beverage composition of aspect 722, wherein K⁺Is present in an amount from about 9mM to about 15 mM.

Aspect 744.the beverage composition of aspect 722, wherein K⁺Is present in an amount from about 10mM to about 15 mM.

Aspect 745 the beverage composition of aspect 722, wherein K⁺Is present in an amount from about 0.5mM to about 10 mM.

Aspect 746. the beverage composition of aspect 722, wherein K⁺Is present in an amount from about 1mM to about 10 mM.

Aspect 747 beverage composition of aspect 722, wherein K⁺Is present in an amount from about 2mM to about 10 mM.

Aspect 748 the beverage composition of aspect 722, wherein K⁺Is present in an amount from about 3mM to about 10 mM.

Aspect 749 beverage composition of aspect 722, wherein K⁺Is present in an amount from about 4mM to about 10 mM.

Aspect 750 the beverage composition of aspect 722, wherein K⁺Is present in an amount from about 5mM to about 10 mM.

Aspect 751 the beverage composition of aspect 722, wherein K⁺Is present in an amount from about 6mM to about 10 mM.

Aspect 752. the beverage composition of aspect 722, wherein K⁺Is present in an amount from about 7mM to about 10 mM.

Aspect 753 the beverage composition of aspect 722, wherein K⁺Is present in an amount from about 8mM to about 10 mM.

Aspect 754. the beverage composition of aspect 722, wherein K⁺Is present in an amount from about 9mM to about 10 mM.

Aspect 755, the beverage composition of any one of aspects 695-754, wherein Mg⁺²Is present in an amount from about 0.1mM to about 5 mM.

Aspect 756. the beverage composition of aspect 755, whichMedium Mg⁺²Is present in an amount from about 0.2mM to about 5 mM.

Aspect 757. the beverage composition of aspect 755, wherein Mg⁺²Is present in an amount from about 0.3mM to about 5 mM.

Aspect 758. the beverage composition of aspect 755, wherein Mg⁺²Is present in an amount from about 0.4mM to about 5 mM.

Aspect 759 the beverage composition of aspect 755, wherein Mg⁺²Is present in an amount from about 0.5mM to about 5 mM.

Aspect 760. the beverage composition of aspect 755, wherein Mg⁺²Is present in an amount from about 0.6mM to about 5 mM.

Aspect 761 the beverage composition of aspect 755, wherein Mg ⁺²Is present in an amount from about 0.7mM to about 5 mM.

Aspect 762A beverage composition according to aspect 755, wherein Mg⁺²Is present in an amount from about 0.8mM to about 5 mM.

Aspect 763 the beverage composition of aspect 755, wherein Mg⁺²Is present in an amount from about 0.9mM to about 5 mM.

Aspect 764. the beverage composition of aspect 755, wherein Mg⁺²Is present in an amount from about 1.0mM to about 5 mM.

Aspect 765. beverage composition according to aspect 755, wherein Mg⁺²Is present in an amount from about 0.1mM to about 4 mM.

Aspect 766. the beverage composition of aspect 755, wherein Mg⁺²Is present in an amount from about 0.2mM to about 4 mM.

Aspect 767 the beverage composition of aspect 755, wherein Mg⁺²Is present in an amount from about 0.3mM to about 4 mM.

Aspect 768 the beverage composition of aspect 755, wherein Mg⁺²Is present in an amount from about 0.4mM to about 4 mM.

Aspect 769 the beverage composition of aspect 755, wherein Mg⁺²Is present in an amount from about 0.5mM to about 4 mM.

Aspect 770. the beverage composition of aspect 755, wherein Mg⁺²From about 0.6mMTo about 4 mM.

Aspect 771. the beverage composition of aspect 755, wherein Mg⁺²Is present in an amount from about 0.7mM to about 4 mM.

Aspect 772. the beverage composition of aspect 755, wherein Mg ⁺²Is present in an amount from about 0.8mM to about 4 mM.

Aspect 773. the beverage composition of aspect 755, wherein Mg⁺²Is present in an amount from about 0.9mM to about 4 mM.

Aspect 774 beverage composition according to aspect 755, wherein Mg⁺²Is present in an amount from about 1.0mM to about 4 mM.

Aspect 775A beverage composition according to aspect 755, wherein Mg⁺²Is present in an amount from about 0.1mM to about 3.5 mM.

Aspect 776A beverage composition according to aspect 755, wherein Mg⁺²Is present in an amount from about 0.2mM to about 3.5 mM.

Aspect 777. the beverage composition of aspect 755, wherein Mg⁺²Is present in an amount from about 0.3mM to about 3.5 mM.

Aspect 778 the beverage composition of aspect 755, wherein Mg⁺²Is present in an amount from about 0.4mM to about 3.5 mM.

Aspect 779 the beverage composition of aspect 755, wherein Mg⁺²Is present in an amount from about 0.5mM to about 3.5 mM.

Aspect 780 the beverage composition of aspect 755, wherein Mg⁺²Is present in an amount from about 0.6mM to about 3.5 mM.

Aspect 781. the beverage composition of aspect 755, wherein Mg⁺²Is present in an amount from about 0.7mM to about 3.5 mM.

Aspect 782 the beverage composition of aspect 755, wherein Mg⁺²Is present in an amount from about 0.8mM to about 3.5 mM.

Aspect 783 the beverage composition of aspect 755, wherein Mg⁺²Is present in an amount from about 0.9mM to about 3.5 mM.

Aspect 784 the beverage composition of aspect 755, wherein Mg⁺²From about 1.0mM to about 3.5mMThe amount is present.

Aspect 785 the beverage composition of any of aspects 695-784, wherein Ca⁺²Is present in an amount from about 0.1mM to about 5 mM.

Aspect 786 the beverage composition of aspect 785, wherein Ca⁺²Is present in an amount from about 0.2mM to about 5 mM.

Aspect 787 the beverage composition of aspect 785, wherein Ca⁺²Is present in an amount from about 0.3mM to about 5 mM.

Aspect 788 the beverage composition of aspect 785, wherein Ca⁺²Is present in an amount from about 0.4mM to about 5 mM.

Aspect 789 the beverage composition of aspect 785, wherein Ca⁺²Is present in an amount from about 0.5mM to about 5 mM.

Aspect 790 beverage composition of aspect 785 wherein Ca⁺²Is present in an amount from about 0.6mM to about 5 mM.

Aspect 791 the beverage composition of aspect 785, wherein Ca⁺²Is present in an amount from about 0.7mM to about 5 mM.

Aspect 792 the beverage composition of aspect 785, wherein Ca⁺²Is present in an amount from about 0.8mM to about 5 mM.

Aspect 793 the beverage composition of aspect 785, wherein Ca ⁺²Is present in an amount from about 0.9mM to about 5 mM.

Aspect 794 the beverage composition of aspect 785, wherein Ca⁺²Is present in an amount from about 1.0mM to about 5 mM.

Aspect 795 the beverage composition of aspect 785, wherein Ca⁺²Is present in an amount from about 0.1mM to about 4 mM.

Aspect 796 the beverage composition of aspect 785, wherein Ca⁺²Is present in an amount from about 0.2mM to about 4 mM.

Aspect 797 the beverage composition of aspect 785, wherein Ca⁺²Is present in an amount from about 0.3mM to about 4 mM.

Aspect 798 the beverage composition of aspect 785, wherein Ca⁺²Is present in an amount from about 0.4mM to about 4 mM.

Aspect 799 the beverage composition of aspect 785, wherein Ca⁺²Is present in an amount from about 0.5mM to about 4 mM.

Aspect 800. the beverage composition of aspect 785, wherein Ca⁺²Is present in an amount from about 0.6mM to about 4 mM.

Aspect 801. the beverage composition of aspect 785, wherein Ca⁺²Is present in an amount from about 0.7mM to about 4 mM.

Aspect 802. the beverage composition of aspect 785, wherein Ca⁺²Is present in an amount from about 0.8mM to about 4 mM.

Aspect 803. the beverage composition of aspect 785, wherein Ca⁺²Is present in an amount from about 0.9mM to about 4 mM.

Aspect 804 the beverage composition of aspect 785, wherein Ca ⁺²Is present in an amount from about 1.0mM to about 4 mM.

Aspect 805 the beverage composition of aspect 785, wherein Ca⁺²Is present in an amount from about 0.1mM to about 3.5 mM.

Aspect 806. the beverage composition of aspect 785, wherein Ca⁺²Is present in an amount from about 0.2mM to about 3.5 mM.

Aspect 807. the beverage composition of aspect 785, wherein Ca⁺²Is present in an amount from about 0.3mM to about 3.5 mM.

Aspect 808. the beverage composition of aspect 785, wherein Ca⁺²Is present in an amount from about 0.4mM to about 3.5 mM.

Aspect 809 the beverage composition of aspect 785, wherein Ca⁺²Is present in an amount from about 0.5mM to about 3.5 mM.

Aspect 810. the beverage composition of aspect 785, wherein Ca⁺²Is present in an amount from about 0.6mM to about 3.5 mM.

Aspect 811 beverage composition according to aspect 785 wherein Mg⁺²Is present in an amount from about 0.7mM to about 3.5 mM.

Aspect 812. the beverage composition of aspect 785, wherein Ca⁺²Is present in an amount from about 0.8mM to about 3.5 mM.

Aspect 813. the beverage composition of aspect 785, wherein Ca⁺²Is present in an amount from about 0.9mM to about 3.5 mM.

Aspect 814. the beverage composition of aspect 785, wherein Ca⁺²Is present in an amount from about 1.0mM to about 3.5 mM.

Aspect 815. a flavouring composition with improved properties comprising: the taste modulator composition of any one of aspects 296-559; and at least one flavouring ingredient; wherein the at least one flavouring ingredient is present in a concentration that does not contribute to sweetness; and wherein the sweetness is the sweetness intensity at or above the sweetness recognition threshold of 1.5 wt% sucrose equivalence.

Aspect 816. a flavoring composition with improved properties as described in aspect 815, wherein the disclosed taste modulator composition comprises: a first taste modifier component comprising a compound having a structure selected from Na⁺、K⁺、Ca^{2 +}And Mg²⁺A first salt of a first cation and a first anion of (a); and a second regulator component comprising a compound having a structure selected from Na⁺、K⁺、Ca²⁺And Mg²⁺A second salt of the second cation and the second anion of (a); wherein if said first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 0.1mM to about 25mM, or if the first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 0.1mM to about 10 mM; and wherein if the second cation is Na ⁺Or K⁺Then the second taste modifier component is present in a concentration of from about 0.1mM to about 25mM, or if the second cation is Ca²⁺Or Mg²⁺Then the second taste modifier component is present at a concentration of from about 0.1mM to about 10 mM.

Aspect 817. flavouring composition with improved properties as described in aspect 815 or aspect 816, wherein the first cation is K⁺(ii) a And wherein the second cation is Mg²⁺。

Aspect 818. flavoring composition with improved properties as described in aspect 815 or aspect 816, wherein the first cation is K⁺(ii) a And wherein the second cation is Ca²⁺。

Aspect 819. flavouring composition with improved properties as described in aspect 815 or aspect 816, wherein the first cation is Mg²⁺(ii) a And wherein the second cation is Ca²⁺。

Aspect 820. the flavor composition having improved properties of any one of aspects 815-819, wherein if the first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 1mM to about 25mM, or if the first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 1mM to about 10 mM; and wherein if the second cation is Na ⁺Or K⁺Then the second taste modifier component is present at a concentration of from about 1mM to about 25mM, or if the second cation is Ca²⁺Or Mg²⁺Then the second taste modifier component is present at a concentration of from about 1mM to about 10 mM.

Aspect 821. flavouring composition with improved properties of aspect 820, wherein if the first cation is Na⁺Or K⁺Then the first taste modulator component is present at a concentration of from about 1mM to about 15mM, or if the first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 1mM to about 5 mM; and wherein if the second cation is Na⁺Or K⁺Then the second taste modifier component is present in a concentration of from about 1mM to about 15mM, or if the second cation is Ca²⁺Or Mg²⁺Then the second taste modifier component is present at a concentration of from about 1mM to about 5 mM.

Aspect 822. the seasoning composition of aspect 820, wherein if the first cation is Na⁺Or K⁺Then said first taste modifier component is present in an amount of from about 5Is present in a concentration of about 15mM or if the first cation is Ca²⁺Or Mg²⁺Said first taste modulator component is present at a concentration of from about 1.5mM to about 4 mM; and wherein if the second cation is Na ⁺Or K⁺Then the second taste modifier component is present at a concentration of from about 5mM to about 15mM, or if the second cation is Ca²⁺Or Mg²⁺Then the second taste modifier component is present at a concentration of from about 1.5mM to about 4 mM.

Aspect 823. the flavor composition with improved properties of any one of aspects 815 and 822, wherein the first anion is selected from the group consisting of citrate, chloride, phosphate, carbonate, sulfate, and combinations thereof.

Aspect 824. the seasoning composition with improved properties of aspect 823, wherein the first anion is selected from the group consisting of citrate, sulfate, chloride, and combinations thereof.

Aspect 825. the flavor composition having improved properties of any one of aspects 815-824, wherein the second anion is selected from the group consisting of citrate, chloride, phosphate, carbonate, sulfate, and combinations thereof.

Aspect 826. the flavor composition of aspect 825 having improved properties, wherein the second anion is selected from the group consisting of citrate, sulfate, chloride, and combinations thereof.

Aspect 827. the flavoring composition with improved properties according to any one of aspects 815 and 826, further comprising a third modulator component comprising a compound having a structure selected from the group consisting of Na ⁺、K⁺、Ca²⁺And Mg²⁺A third salt of a third cation and a third anion of (a); and wherein if the third cation is Na⁺Or K⁺Then the third taste modifier component is present in a concentration of from about 0.1mM to about 25mM, or if the third cation is Ca²⁺Or Mg²⁺Said third taste modifier component is present in a concentration of from about 0.1mM to about 20 mM.

Aspect 828. the seasoning composition with improved properties of aspect 827, wherein the pH of the seasoning composition with improved properties has a pH from about pH 2.5 to about pH 7.

Aspect 829. the seasoning composition with modified properties of aspect 828, wherein the pH of the seasoning composition with modified properties has a pH of from about pH 2.5 to about pH 5.

Aspect 830. the flavoring composition with improved properties of aspect 827, wherein if the third cation is Na⁺Or K⁺Then the third taste modifier component is present in a concentration of from about 1mM to about 25mM, or if the third cation is Ca²⁺Or Mg²⁺Then the third taste modifier component is present at a concentration of from about 1mM to about 15 mM.

Aspect 831. the flavoring composition with improved properties of aspect 830, wherein if the third cation is Na ⁺Or K⁺Then the third taste modifier component is present in a concentration of from about 1mM to about 15mM, or if the third cation is Ca²⁺Or Mg²⁺Said third taste modifier component is present in a concentration of from about 1mM to about 5 mM.

Aspect 832. the flavoring composition with improved properties of aspect 830, wherein if the third cation is Na⁺Or K⁺Then the third taste modifier component is present in a concentration of from about 5mM to about 15mM, or if the third cation is Ca²⁺Or Mg²⁺Said third taste modifier component is present in a concentration of from about 1.5mM to about 4 mM.

Aspect 833. the flavoring composition with improved properties of aspect 827, wherein the third anion is selected from the group consisting of citrate, chloride, phosphate, carbonate, sulfate, and combinations thereof.

Aspect 834. the flavor composition having improved properties of aspect 833, wherein the third anion is selected from the group consisting of citrate, sulfate, chloride, and combinations thereof.

Aspect 835. seasoning composition with improved properties according to aspect 827, wherein the first cation is Na⁺(ii) a WhereinThe second cation is Mg²⁺(ii) a And wherein the third cation is Ca ²⁺。

Aspect 836 the flavouring composition of aspect 827 with improved properties, wherein the first cation is K⁺(ii) a Wherein the second cation is Mg²⁺(ii) a And wherein the third cation is Ca²⁺。

Aspect 837. the flavoring composition with improved properties of any of aspects 815 and 836, wherein the first taste modifier component is selected from potassium chloride, potassium citrate, and combinations thereof; wherein the second taste modifier component is selected from the group consisting of magnesium chloride, magnesium citrate, and combinations thereof; and wherein the third taste modifier component is selected from the group consisting of calcium chloride, calcium citrate, and combinations thereof.

Aspect 838. the flavoring composition with improved properties of aspect 837, wherein the concentration of the first taste modifier component is from about 0.1mM to about 25 mM; wherein the concentration of the second taste modifier component is from about 0.1mM to about 5 mM; and wherein the concentration of the third taste modifier component is from about 0.1mM to about 5 mM.

Aspect 839. the flavoring composition with improved properties of aspect 837, wherein the concentration of the first taste modifier component is from about 1mM to about 15 mM; wherein the concentration of the second taste modulator component is from about 1mM to about 5 mM; and wherein the concentration of the third taste modifier component is from about 1mM to about 5 mM.

Aspect 840. the flavor composition having improved properties of aspect 837, wherein the concentration of the first flavor modulator component is from about 5mM to about 15 mM; wherein the concentration of the second taste modifier component is from about 1.5mM to about 4 mM; and wherein the concentration of the third taste modifier component is from about 1.5mM to about 4 mM.

Aspect 841. the flavoring composition with improved properties of any one of aspects 815-840, wherein the at least one flavoring ingredient is selected from cinnamaldehyde; ethanol; glycerol; ammoniated glycyrrhizin; a licorice extract; licorice extract powder; licorice root; propylene glycol; sodium saccharin; d-sorbitol; l-arabinose; glycine; d-xylose; l-rhamnose; thaumatin; d-ribose; 2, 4-dihydroxy-benzoic acid; neohesperidin dihydrochalcone; thaumatin B-recombinants; l-alanine and DL-alanine; 2-hydroxy-benzoic acid; beta-cyclodextrin; betaine; trimethylamine oxide; 3- (4-hydroxy-phenyl) -1- (2,4, 6-trihydroxyphenyl) -propan-1-one; naringin dihydrochalcone; choline chloride; trehalose dihydrate; rebaudioside a; 4-amino-5, 6-dimethylthieno- [2,3-D ] -pyrimidin-2 (1H) -one; trilobatin; n- (2-methylcyclohexyl) -2,3,4,5, 6-pentafluoro-benzamide; 3- [ (4-amino-2, 2-dioxo-1H-2, 1, 3-benzothiadiazin-5-yl) -oxy ] -2, 2-dimethyl-N-propylpropionamide; 3 ', 2-dihydroxy-4' -methoxy-flavan; a concentrate of Momordica grosvenori; n- [3- (3-hydroxy-4-methoxyphenyl) -propyl) -L- α -aspartyl) -L-phenylalanine-1-methyl ester; a monohydrate; rebaudioside C; 1- (2-hydroxy-phenyl) -3- (pyridin-4-yl) -propan-1-one; 1, 3-propanediol; a glycosylated steviol glycoside; and combinations thereof.

Aspect 842. the flavor composition with improved properties of aspect 841, wherein the glycosylated steviol glycoside comprises one or more glycosylated steviol glycosides.

Aspect 843. the flavor composition with improved properties of aspect 841, wherein the glycosylated steviol glycosides substantially only include glucosylated steviol glycosides.

Aspect 844. the seasoning composition with improved properties of aspect 841, wherein the at least one seasoning ingredient is selected from the group consisting of 2, 4-dihydroxy-benzoic acid; 2-hydroxy-benzoic acid; 4-amino-5, 6-dimethylthieno- [2,3-D ] -pyrimidin-2 (1H) -one; n- (2-methylcyclohexyl) -2,3,4,5, 6-pentafluoro-benzamide; 3- [ (4-amino-2, 2-dioxo-1H-2, 1, 3-benzothiadiazin-5-yl) -oxy ] -2, 2-dimethyl-N-propylpropionamide; 3 ', 2-dihydroxy-4' -methoxy-flavan; rebaudioside a; rebaudioside C; a glycosylated steviol glycoside; a concentrate of Momordica grosvenori; and combinations thereof.

Aspect 845. the flavor composition with improved properties of aspect 841, wherein the at least one flavor ingredient is selected from rebaudioside a; a glycosylated steviol glycoside; a concentrate of Momordica grosvenori; and combinations thereof.

Aspect 846. the flavor composition with improved properties of aspect 841, wherein the at least one flavor ingredient is rebaudioside a; and wherein the rebaudioside a is present in an amount from about 0.1ppm to about 30 ppm.

Aspect 847. the flavor composition with improved properties of aspect 846, wherein the at least one flavor ingredient is rebaudioside a; and wherein the rebaudioside a is present in an amount from about 1ppm to about 20 ppm.

Aspect 848. the flavor composition of aspect 841 with improved properties, wherein the at least one flavor ingredient is a glycosylated steviol glycoside; and wherein the glycosylated steviol glycoside is present in an amount of from about 0.1ppm to about 175 ppm.

Aspect 849 the flavor composition with improved properties of aspect 848, wherein the glycosylated steviol glycoside is present in an amount from about 10ppm to about 125 ppm.

Aspect 850. the flavoring composition with improved properties of aspect 841, wherein the at least one flavoring ingredient is Lo Han Guo concentrate; and wherein the Lo Han Guo concentrate is present in an amount from about 0.1ppm to about 60 ppm.

Aspect 851. the seasoning composition with improved properties of aspect 850, wherein the Lo Han Guo concentrate is present in an amount from about 1ppm to about 40 ppm.

Aspect 852. the flavor composition having improved properties of aspect 841, wherein said at least one flavor ingredient comprises a first flavor ingredient selected from the group consisting of 2, 4-dihydroxy-benzoic acid; 2-hydroxy-benzoic acid; 4-amino-5, 6-dimethylthieno- [2,3-D ] -pyrimidin-2 (1H) -one; n- (2-methylcyclohexyl) -2,3,4,5, 6-pentafluoro-benzamide; 3- [ (4-amino-2, 2-dioxo-1H-2, 1, 3-benzothiadiazin-5-yl) -oxy ] -2, 2-dimethyl-N-propylpropionamide; 3 ', 2-dihydroxy-4' -methoxy-flavan; rebaudioside a; rebaudioside C; a glycosylated steviol glycoside; a concentrate of Momordica grosvenori; and combinations thereof; and wherein the at least one flavouring ingredient comprises a second flavouring ingredient selected from 2, 4-dihydroxy-benzoic acid; 2-hydroxy-benzoic acid; 4-amino-5, 6-dimethylthieno- [2,3-D ] -pyrimidin-2 (1H) -one; n- (2-methylcyclohexyl) -2,3,4,5, 6-pentafluoro-benzamide; 3- [ (4-amino-2, 2-dioxo-1H-2, 1, 3-benzothiadiazin-5-yl) -oxy ] -2, 2-dimethyl-N-propylpropionamide; 3 ', 2-dihydroxy-4' -methoxy-flavan; rebaudioside a; rebaudioside C; a glycosylated steviol glycoside; a concentrate of Momordica grosvenori; and combinations thereof; and wherein the first flavouring ingredient and the second flavouring ingredient are not the same.

Aspect 853. the flavor composition with improved properties of aspect 852, wherein the glycosylated steviol glycoside comprises one or more glycosylated steviol glycosides.

Aspect 854. the flavor composition having improved properties of aspect 852, wherein the glycosylated steviol glycoside comprises substantially only glycosylated steviol glycoside.

Aspect 855. the flavor composition having improved properties of aspect 852, wherein the first flavor ingredient is selected from the group consisting of rebaudioside a, glycosylated steviol glycosides, lo han guo concentrate, and combinations thereof; wherein the second flavor ingredient is selected from the group consisting of steviolbioside a, glycosylated steviol glycosides, lo han guo concentrate, and combinations thereof; and wherein the first flavouring ingredient and the second flavouring ingredient are not the same.

Aspect 856 the flavoring composition with improved properties of aspect 855, wherein the rebaudioside a, when present, is present in an amount from about 0.1ppm to about 30 ppm; wherein the glycosylated steviol glycoside, when present, is present in an amount of from about 0.1ppm to about 175 ppm; and wherein the Lo Han Guo concentrate, when present, is present in an amount from about 0.1ppm to about 60 ppm.

Aspect 857. the flavor composition with improved properties of aspect 856, wherein the rebaudioside a, when present, is present in an amount from about 1ppm to about 20 ppm; wherein the glycosylated steviol glycoside, when present, is present in an amount of from about 10ppm to about 125 ppm; and wherein the Lo Han Guo concentrate, when present, is present in an amount from about 1ppm to about 40 ppm.

Aspect 858 the flavor composition of aspect 815, wherein the pH of the flavor composition with improved properties has a pH of from about pH 2.5 to about pH 7.

Aspect 859. a flavouring composition with improved properties as described in aspect 858, wherein the pH of the flavouring composition with improved properties has a pH of from about pH 2.5 to about pH 5.

From the foregoing, it will be seen that this aspect of the present invention is one well adapted to attain all the ends and objects hereinabove set forth together with other advantages which are obvious and which are inherent to the structure.

Although specific elements and steps are discussed in conjunction with each other, it should be understood that any element and/or step provided herein is intended to be combinable with any other element and/or step regardless of their explicit specification while still being within the scope provided herein.

It will be understood that certain features and subcombinations are of utility and may be employed without reference to other features and subcombinations. This is contemplated by and is within the scope of the claims.

Since many possible aspects may be made without departing from the scope of the aspects, it is to be understood that all matter herein set forth or shown in the accompanying drawings and detailed description is to be interpreted as illustrative and not in a limiting sense.

It is also to be understood that the terminology used herein is for the purpose of describing particular aspects only and is not intended to be limiting. The skilled person will recognise many variations and alterations to the aspects described herein. Such modifications and variations are intended to be included herein within the teachings of this disclosure and encompassed by the claims herein.

Having now described aspects of the present disclosure, the following examples, in general, describe some additional aspects of the present disclosure. While aspects of the disclosure are described in connection with the following embodiments and corresponding text and drawings, there is no intent to limit aspects of the disclosure to that description. On the contrary, the intent is to cover all alternatives, modifications and equivalents as included within the spirit and scope of the disclosure.

Examples

The following examples are put forth so as to provide those of ordinary skill in the art with a complete disclosure and description of how the compounds, compositions, articles, devices, and/or methods claimed herein are made and evaluated, and are intended to be purely exemplary of the disclosure and are not intended to limit the scope of what the inventors regard as their disclosure. Efforts have been made to ensure accuracy with respect to numbers (e.g., amounts, temperature, etc.) but some errors and deviations should be accounted for. Unless otherwise indicated, ingredient concentrations are weight/volume (e.g., mg/L) or moles/millimole, temperatures are in degrees celsius or at ambient temperature, and pressures are at or near atmospheric pressure.

It should be noted that certain tables mentioned below after this section and before the claims (tables 4-13 and 59) are oriented horizontally in full page format and rotated 90 ° counterclockwise with respect to the text before and after these tables.

Example 1. materials and methods.

Representative formulations within the scope of the disclosed formulations were prepared and subjected to sensory testing by the methods described above in the section entitled test methods, where the formulations were evaluated on a 0-15 scale for the following taste attributes: sweetness Intensity (SI), saltiness intensity (SaI), sourness intensity (SoI), Bitterness Intensity (BI), Astringency Intensity (AI), body/mouthfeel intensity (B/MF), and Sweetness Linger (SL). And, in addition, the formulations were also evaluated for additional taste attributes of sweetness onset time (AT) and Sweetness Desensitization (SD). AT is evaluated by language descriptor fast (R), delayed (D), or SD (significant delay), and SD is evaluated by language descriptor none (N), mild (S), or moderate (M). During the sensory test, the number of samples evaluated was limited to 6. In the initial phase of formulation screening, a single subject with experience in flavor profiling techniques was tested in triplicate. After formulation screening, promising formulations were tested by trained panel as described above. Briefly, during formulation screening and full panel testing, the sensory testing protocol was performed as follows: (1) scrambling the samples so that all samples are unknown; (2) rinsing with 15mL of distilled water with vigorous agitation (swishing) followed by expectoration of the rinse; (3) placing 15mL of the sample into the mouth and vigorously agitating for 15 seconds, and ranking the Sweetness Intensity (SI), saltiness intensity (SaI), sourness intensity (SoI), Bitterness Intensity (BI), Astringency Intensity (AI), and somatosensory/mouthfeel intensity (B/MF) on a scale of 0-15 during this period, recording SI, SaI, SoI, BI, B/MF, and AI, and recording time of occurrence (AT) as fast (R), delayed (D), or Significantly Delayed (SD); (4) expectorating the sample, rinsing with 15mL of distilled water, and expectorating the rinse at 30 seconds; (5) note any change in perceived sweetness intensity and any other perception within the next 2.0min, and the si (sl) at 2.0min, and the sweetness desensitization/tongue numbness (SD) that occurred during this 2min period are recorded in the table and evaluated as no (N), mild (S), or moderate (M); (6) rinse with 15mL of distilled water, stir vigorously for 15 seconds and expectorate; (7) wait at least 15min and repeat with the next sample; and (8) after all samples are completed, cracking the sample code to determine the sample. Variations of the foregoing test methods are described below.

The materials used in these studies were as follows: REBA is Almendra stevia^TM100 and GSG is Almendra Steviarome^TM2050(GSG-2050) and Almendra stevia^TM5000(GSG-5000), each obtained from almondra (thailand) ltd., Bangkok, thailand; potassium chloride (Now Foods, Bloomingdale, illinois, USA); the magnesium chloride being MgCl₂·6H₂O (Heiltropfen lab. llp, london, united kingdom); the calcium chloride is anhydrous CaCl₂93.0% or more (Sigma-Aldrich Corporation, St. Louis, Missouri, USA); the magnesium citrate is Mg₃(citrate)₂.9H₂O (Sigma-Aldrich Corporation ≧ 95%); the calcium citrate is Ca₃(citrate)₂·4H₂O (Sigma-Aldrich corporation. gtoreq.98%); REBD is SweetleafSweeteners (batch No. RD-20160702; Wisdom Natural Brands, Gilbert, USA); REBM is sweet beer vitamin^TM95% REBM; the citric acid is citric acid H₂O (Chemipan Corporation co., Ltd, (thailand)); sucrose is Domino pure sugar cane sugar (obtained from local Kroger Grocery Store, Kroger Co.); the water isDistilled water (krogen); and Lemon-Lime flavor ("LL flavor" or "Lemon-Lime" (Lemon-Lime) ") is a natural Lemon Lime flavor extract w.s. No. 7546 (GSB)&Associates Flavor Creators, Kennesaw, georgia, USA).

^{2+ 2+}Example 2 testing of representative disclosed taste modulating formulations: mg mineral salt and Ca mineral salt singly to Modulating the effect of taste of REBA.

Example 2.1.This study evaluated Mg alone for use in the disclosed taste modifier compositions²⁺And Ca²⁺(from MgCl)₂And CaCl₂Salt) on the time of occurrence of REBA (AT), Sweetness Linger (SL), body/mouthfeel (B/MF), and Sweetness Desensitization (SD) in water, and if there is an effect, the required concentration is assessed. In conclusion, Mg²⁺And Ca²⁺AT, SL, B/MF and SD of REBA in water are indeed affected, but concentrations of 30mM to 100mM are required to achieve these effects when used alone. Data are provided in table 4.

Example 2.2.This study evaluated Mg alone for use in the disclosed taste modifier compositions²⁺And Ca²⁺(from MgCl)₂And CaCl₂Salt) on the time of Appearance (AT), Sweetness Linger (SL), body/mouthfeel (B/MF) and Sweetness Desensitization (SD) of REBA in citrate buffer, and if there is an effect, the required concentration is assessed. In conclusion, Mg²⁺And Ca²⁺It does affect AT, SL, B/MF and SD of REBA in citrate buffer, but when used alone concentrations of 30mM-100mM are required to achieve these effects.Data are provided in table 5.

Example 2.3.This study evaluated Mg alone for use in the disclosed taste modifier compositions²⁺And Ca²⁺(from MgCl)₂And CaCl₂Salt) on the time of occurrence (AT), Sweetness Linger (SL), body/mouthfeel (B/MF) and Sweetness Desensitization (SD) of REBA in phosphoric acid and, if effective, the concentration required was evaluated. In conclusion, Mg²⁺And Ca²⁺It does affect AT, SL, B/MF and SD of REBA in phosphoric acid, but when used alone concentrations of 30mM to 100mM are required to achieve these effects. Data are provided in table 6.

The results of the experiments in examples Nos. 2.1 to 2.3 demonstrate that Mg²⁺Mineral salts and Ca²⁺Mineral salts, when used alone in the disclosed taste modifier compositions, can accelerate the sweetness AT of REBA, attenuate SL of REBA, reduce SD of REBA, and increase B/MF of REBA solutions. However, when used alone, Mg at the concentrations required for these sensory effects²⁺Mineral salts and Ca²⁺Mineral salts also introduce salty and bitter off-flavors.

^{2+ 2+}Example 3 testing of representative disclosed taste modulating formulations: mg and Ca mineral salt concentrations Effect on taste modulation of REBA.

Example 3.1.The study evaluated the effect of the treatment on the appropriate concentration (i.e.,<12mM) K alone in the disclosed taste modulator compositions ⁺、Mg²⁺And Ca²⁺(from KCl, MgCl)₂And CaCl₂Salt) on the Appearance Time (AT), Sweetness Linger (SL), body/mouthfeel (B/MF) and Sweetness Desensitization (SD) of REBA in citrate buffer. Based on the data shown in Table 7, the conclusion is that<When used alone at 12mM, K⁺、Mg²⁺And Ca²⁺AT, SL, B/MF and SD of REBA in citrate buffer were not significantly affected. The data are given in table 7.

Example 3.2.This study evaluated K alone at 20mM in the disclosed taste modifier compositions⁺、Mg²⁺And Ca²⁺(from KCl, MgCl)₂And CaCl₂Salt) on the Appearance Time (AT), Sweetness Linger (SL), body/mouthfeel (B/MF) and Sweetness Desensitization (SD) of REBA in citrate buffer. Based on the data shown in Table 8, the conclusion is that K, when used alone at 20mM, is⁺、Mg²⁺And Ca²⁺AT, SL, B/MF and SD of REBA in citrate buffer are suitably affected. The data are given in table 8.

Example 3.3.This study evaluated K alone at 30mM in the disclosed taste modifier compositions⁺、Mg²⁺And Ca²⁺(from KCl, MgCl)₂And CaCl₂Salt) on the Appearance Time (AT), Sweetness Linger (SL), body/mouthfeel (B/MF) and Sweetness Desensitization (SD) of REBA in citrate buffer. Based on the data shown in Table 9, the conclusion is that K, when used alone at 30mM, is ⁺、Mg²⁺And Ca²⁺AT, SL, B/MF and SD of REBA in citrate buffer were indeed affected and these parameters were affected to a greater extent than when used AT 20mM (as shown in example 3.2). The data are given in table 9.

The results of the experiments in examples Nos. 3.1 to 3.3 demonstrate that K when used at 20mM to 30mM⁺Mineral salt, Mg²⁺Mineral salts and Ca²⁺The mineral salts accelerate the sweet AT of REBA, attenuate SL of REBA, decrease SD of REBA, and increase B/MF of REBA solution. However, K⁺Mineral salt, Mg²⁺Mineral salts and Ca²⁺The effect of mineral salts on SL was moderate at 20mM and this was observed to have an accompanying salty off-taste. However, it is noteworthy that the effect on B/MF is significant even at 20 mM.

^{+ + 2+ 2+}Example 4 testing of representative disclosed taste modulating formulations: na, K, Mg and Ca mineral salt blend pairs In the effect of taste modulation by REBA.

Example 4.1.This study evaluated Na in the disclosed taste modifier compositions⁺、K⁺、Mg²⁺And Ca²⁺Combinations of (from NaCl, KCl, MgCl)₂And CaCl₂Salt) on the Appearance Time (AT), Sweetness Linger (SL), body/mouthfeel (B/MF) and Sweetness Desensitization (SD) of REBA in citrate buffer. In conclusion, Na in the disclosed taste modulator compositions when used in appropriate concentrations ⁺、K⁺、Mg²⁺And Ca²⁺The combination of (a) significantly affects AT, SL, B/MF and SD of REBA in citrate buffer. Without wishing to be bound by a particular theory, these data suggest a synergistic effect. The data are given in table 10.

Example 4.2.This study evaluates K in the disclosed taste modulator compositions⁺、Mg²⁺And Ca²⁺Combination of salt blends (from KCl, MgCl)₂And CaCl₂Salt) on the Appearance Time (AT), Sweetness Linger (SL), body/mouthfeel (B/MF) and Sweetness Desensitization (SD) of REBA in citrate buffer. The conclusion is that the combined low concentration of K in the disclosed taste modulator compositions⁺、Mg²⁺And Ca²⁺Significantly affects AT, SL, B/MF and SD of REBA in citrate buffer. Without wishing to be bound by a particular theory, these data suggest a synergistic effect. The data are given in table 11.

Example 4.3.This study evaluates K in the disclosed taste modulator compositions⁺、Mg²⁺And Ca²⁺Combinations of (from KCl, MgCl)₂And CaCl₂Salt) on the time of occurrence (AT), Sweetness Linger (SL), body/mouthfeel (B/MF) and Sweetness Desensitization (SD) of REBA in a lemonade formula. Based on the data shown in table 12, it was concluded that K was combined at low concentrations⁺、Mg²⁺And Ca²⁺Significantly affects AT, SL, B/MF and SD of REBA in lemonade formulations. Without wishing to be bound by a particular theory, these data suggest a synergistic effect. The data are given in table 12.

Example 4.4.This study evaluated Na in the disclosed taste modifier compositions⁺、K⁺、Mg²⁺And Ca²⁺Combinations of (from NaCl, KCl, MgCl)₂And CaCl₂Salt) effect on the Appearance Time (AT), Sweetness Linger (SL), body/mouthfeel (B/MF), and Sweetness Desensitization (SD) of REBA/GSG blends in lemon-lime flavored citric acid buffer. Both REBA and REBD controls were used in this experiment. In conclusion, Na when used in the appropriate concentration⁺、K⁺、Mg²⁺And Ca²⁺Significantly affects the AT, SL, B/MF, and SD of REBA/GSG sweetener compositions in lemon-lime flavored citric acid buffer. Without wishing to be bound by a particular theory, these data are consistent with the existence of synergistic effects. Furthermore, the sweetness intensity of the REBA/GSG system is unexpectedly higher than expected. It is also noteworthy that the REBA/GSG/mineral salt composition exhibited a taste superior to not only REBA/GSG alone, but also to REBD. The data are given in table 13.

The results of the experiments in examples nos. 4.1-4.4 demonstrate that Na in the disclosed taste modulator compositions⁺、K⁺、Mg²⁺And Ca²⁺The combination of (a) accelerates the sweetness AT of REBA, attenuates SL of REBA, reduces SD of REBA, and very significantly increases B/MF of REBA solution. Also, importantly, they do so without introducing salty or bitter off-flavors as observed in REBA mineral salt formulations with a single mineral salt. The significant increase in B/MF score for the REBA/mineral salt blend was particularly unexpected and provided a sweet taste that was surprisingly similar to sucrose.

Example 5 testing of a representative disclosed taste modulating formulation comprising a salt mixture relative to a control formulation.

In the study described in this example, a stock solution of citrate buffer, potassium salt (CAB-K; pH 3.1) was prepared by: to a rapidly stirred solution of 1.71g (8.16mmol) of citric acid monohydrate in 900mL of water in a 1L flask was added dropwise 1.00M KOH while tracking the pH with a newly calibrated pH meter; when pH 3.1 was reached, 100mL of water was added to bring the volume to 1.00L. 100mL aliquots of CAB-K were then transferred to four 250mL plastic capped glass vials and sample completion was performed by adding the additives used to prepare the test formulations. Test samples were prepared as described in table 14 below.

Table 14.

It was observed that solid REBD dissolved slowly upon addition of CAB-K buffer, but after a vigorous vortex for about 15min, visual inspection indicated that almost all solid REBD was in solution. However, after standing overnight (about 20h), the solution was observed to remain cloudy. To maintain blind tasting of the sample, the sample was dispensed into a test container where turbidity was not observed. For testing, each of the above samples is randomly assigned a test code (numbers 1-4), and after testing, the test code is unsealed and associated with the above test recipe.

Three separate experiments were performed, and in this study, the following abbreviations were used: "SI" indicates sweetness intensity on a scale of 0-15; "BI" indicates bitterness intensity on a scale of 0-15; "Sol" indicates the strength of sour taste on a scale of 0-15; "AI" indicates an astringency index on a scale of 0-15; and "SL" indicates the sweetness duration tested at 2 minutes. The "sample code" in the table indicates the randomly assigned sample number for the blind test, and all comments were made before the sample code was broken. The "recipe" in the table indicates the characteristics of the recipe after the sample code is broken, and corresponds to the recipe described above and in table 14. The data obtained from three independent experiments were averaged and summarized below in table 15 for SI, BI, Sol, AI and SL.

Table 15.

After 3 trials, the samples were evaluated in a non-blind manner (known) in a normal swallowing pattern, and the following observations were noted: (a) sucrose control: good taste, but slightly lower sweetness intensity was observed than expected, and the lemon-lime flavor was observed to be low; (b) REBA/GSG/taste modulators: the sweetness intensity observed was higher than that of the sucrose control, and the substantial body/mouthfeel observed was greater than that of the sucrose control, no objectionable sweetness linger was observed, residual sweetness in the mouth after swallowing was observed to be sugar-like, and a weak salty taste was observed; (c) REBA control: the sweetness intensity observed was lower than the REBA/GSG/taste modulator formulation, significant adaptation was observed between 3 sips of the test sample, and significant tongue coating was noted after swallowing the sample; and (d) REBD control: the sweetness intensity appeared to be higher than the REBA control and, in contrast to the REBA control, no adaptation between sips was observed and a sweetness rebound was noted, but not as unpleasant as the REBA control.

The studies described above show that the disclosed sweetener formulations labeled REBA/GSG/taste modulators in this example have better taste than either the REBA control or REBD control, as assessed by sweetness linger or sugar-like taste and body feel/mouthfeel. The results also indicate that the REBA/GSG/taste modifier sample had better body/mouthfeel than the sucrose control.

Example 6 testing of representative disclosed sweetener compositions relative to control formulations.

Studies were conducted to evaluate the sensory effects of the disclosed taste modifier compositions having 10mM KCl/3mM MgCl when used with different sweeteners₂·6H₂O/3mM CaCl₂The sweetener is: sucrose (SUC), rebaudioside a (REBA), saccharin-Na (SAC-Na), cyclamate-Na (CYC-Na), Aspartame (APM), acesulfame-K (ACE-K), Sucralose (SUL), Neotame (NTM), saccharin (ADV), and rebaudioside m (rebm), as well as blends of SUC and REBA that give equal sweetness to each sweetener. The concentration of sweetener used in this experiment was calculated according to the previously reported C/R function in order to be isosweet with 500mg/L REBA (DuBois and Prakash, Annu.Rev.food Sci.Technol.2012,3, 353-. REBA C/R function R ═ 10.0C/(200 +) as provided in this reference C) 500mg/L REBA is equivalent in sweetness intensity to 7.14% sucrose, and therefore all sweetener samples in this experiment should have this sweetness level.

Example 6.1.This study evaluated the presence of 10mM KCl/3mM MgCl when used with 7.14% sucrose, 500mg/L steviolbioside A (REBA), or 280mg/L sodium saccharin (SAC-Na) in potassium citrate buffer (CAB-K)₂·6H₂O/3mM CaCl₂The effects of the disclosed Taste Modifier Compositions (TMC). By mixing 0.30g K₃Citrate. H₂O and 1.50g of citric acid. H₂O was added to 1L of distilled water and stirred to dissolve to prepare CAB-K. The pH of the buffer solution was determined to be 3.17. By mixing 0.30g K₃Citrate. H₂O, 1.50g citric acid. H₂O、746mg(10.0mmol)KCl、610mg(3.0mmol)MgCl₂·6H₂O and 333mg (3.0mmol) CaCl₂CAB-K/KCl/MgCl was prepared by adding to 1L of distilled water and stirring until dissolved₂·6H₂O/CaCl₂And (3) solution. The pH of the buffer solution was determined to be 3.14. Next, 100mL aliquots of CAB-K and CAB-K/KCl/MgCl were added₂.6H₂O/CaCl₂The solution was transferred to 6 plastic capped glass bottles in which the sweetener had been weighed as indicated below. The sample solutions are summarized in table 16 below.

Table 16.

Sample number	Description of the samples	Composition of
			1	Sucrose control	7.1 wt% sucrose in CAB-K
2	Sucrose with TMC	7.1 wt% sucrose in CAB-K/KCl/MgCl 2·6H2O/CaCl2In
			3	REBA control	500mg/L REBA in CAB-K
4	REBA and TMC	500mg/L REBA in CAB-K/KCl/MgCl2·6H2O/CaCl2In
			5	SAC-Na	280mg/L SAC-Na in CAB-K
6	SAC-Na and TMC	280mg/L SAC-Na in CAB-K/KCl/MgCl2·6H2O/CaCl2In

"TMC" indicates that the composition comprises the disclosed taste modulator composition as described above, i.e. supplemented with the taste modulator composition, 10mM KCl/3mM MgCl₂·6H₂O/3mM CaCl₂CAB-K of (1); "REBA" indicates rebaudioside a; and "SAC-Na" indicates saccharin-Na.

The sensory protocol used in example 6 was as follows: (1) scrambling the ambient temperature samples so that all 6 samples are unknown; (2) gargling with 15mL of distilled water with vigorous stirring, followed by expectoration of the mouthwash; (3) 30mL of the sample was placed in the mouth and vigorously agitated for 15 seconds, during which the Sweetness Intensity (SI), the sourness intensity (SoI), the saltiness intensity (SaI), the Bitterness Intensity (BI), the mouthfeel intensity (MF) and the Astringency Intensity (AI) were rated on a 0-15 scale; in addition, the time of sweetness onset (AT) was recorded and evaluated as rapid (R), delayed (D), or Significantly Delayed (SD); recording SI, SoI, SaI, BI, MF, AI and AT in the table; for AT evaluation, R ═ 0.0, D ═ 2.5, and SD ═ 5.0; (4) swallow the sample, rinse with 15mL of distilled water, and expectorate the rinse at 30 seconds; (5) note any change in SI and any other sensation within the next 2.0min, and record the SI perceived at 2.0min (sweetness linger (SL) at 2 min) in the table; any sweetness desensitization/tongue numbness (SD) that occurred during this 2min period was also recorded and evaluated as none (N), mild (S), or moderate (M); for SD evaluation, N is 0.0, S is 2.5 and M is 5.0; (6) rinse with 15mL of distilled water, stir vigorously in the mouth for 15 seconds and expectorate; (7) wait at least 15min and repeat with the next sample; and (8) cracking the sample code to determine the sample.

The average data from the replicate experiments of example 6.1 are shown in table 17 below. The data show that the disclosed taste modifier compositions are very effective in improving the taste of all sucrose, REBA and saccharin-Na, where an increase in MF was observed for the three sweetener formulations with TMC, while a decrease in AT, SL and SD was observed for the REBA formulation with TMC.

Table 17.

Sample number	Description of the samples	SI	SoI	SaI	BI	MF	AI	AT	SL	SD
											1	Sucrose control	7.0	2.0	0.0	0.0	1.5	3.0	0.0	0.0	0.0
2	sucrose/TMC	7.0	2.5	0.0	0.0	3.5	3.0	0.0	0.0	0.0
											3	REBA control	8.0	2.5	0.0	0.0	0.0	2.5	2.5	4.5	2.5
4	REBA/TMC	8.5	3.0	0.0	0.0	4.0	2.0	1.2	1.5	0.0
											5	SAC-Na control	8.0	2.5	0.0	0.5	0.0	3.5	0.0	3.5	0.0
6	SAC-Na/TMC	8.0	3.0	0.0	0.0	3.0	2.0	0.0	3.0	0.0

Example 6.2.This study evaluated the presence of 10mM KCl/3mM MgCl when used with 2800mg/L sodium cyclamate (CYC-Na), 450mg/L Aspartame (APM), or 750mg/L acesulfame potassium (ACE-K) in potassium citrate buffer (CAB-K)₂·6H₂O/3mM CaCl₂The effects of the disclosed Taste Modifier Compositions (TMC). By mixing 0.30g K₃Citrate. H₂O and 1.50g of citric acid. H₂O was added to 1L of distilled water and stirred to dissolve to prepare CAB-K. The pH of the buffer solution was determined to be 3.17. By mixing 0.30g K₃Citrate. H₂O, 1.50g citric acid. H₂O、746mg(10.0mmol)KCl、610mg(3.0mmol)MgCl₂·6H₂O and 333mg (3.0mmol) CaCl₂CAB-K/KCl/MgCl was prepared by adding to 1L of distilled water and stirring until dissolved₂·6H₂O/CaCl₂And (3) solution. The pH of the buffer solution was determined to be 3.14. Next, 100mL aliquots of CAB-K and CAB-K/KCl/MgCl were added ₂.6H₂O/CaCl₂The solution was added to 6 plastic-capped glass bottles in which the sweetener had been weighed as indicated below. The sample solutions are summarized in table 18 below.

Table 18.

Sample number	Description of the samples	Composition of
			1	CYC-Na control	2800mg/L CYC-Na in CAB-K
2	CYC-Na and TMC	2800mg/L CYC-Na in CAB-K/KCl/MgCl2·6H2O/CaCl2In
			3	APM control	450mg/L APM in CAB-K
4	APM and TMC	450mg/L APM in CAB-K/KCl/MgCl2·6H2O/CaCl2In
			5	ACE-K control	750mg/L ACE-K in CAB-K
6	ACE-K and TMC	750mg/L ACE-K in CAB-K/KCl/MgCl2·6H2O/CaCl2In

"TMC" indicates that the composition comprises the disclosed taste modifier composition as described above, i.e. supplemented withTaste modulator composition, 10mM KCl/3mM MgCl₂·6H₂O/3mM CaCl₂CAB-K of (1); "CYC-Na" indicates sodium cyclamate; "APM" indicates aspartame; and "ACE-K" indicates acesulfame potassium.

The sensory regimen was as described in example 6.1 above. The average data from the replicate experiments of example 6.2 are shown in table 19 below. The data show that the disclosed taste modulator compositions are effective in improving MF in CYC-Na, APM, and ACE-K formulations with TMC while providing a slight reduction in SL for CYC-Na and ACE-K formulations with TMC.

Table 19.

Sample number	Description of the samples	SI	SoI	SaI	BI	MF	AI	AT	SL	SD
											1	CYC-Na control	9.3	2.0	0.0	0.0	0.0	2.7	0.0	2.3	1.7
2	CYC-Na and TMC	9.7	2.0	0.0	0.0	3.0	2.3	0.0	1.7	0.8
											3	APM control	9.0	2.0	0.0	0.0	0.0	3.0	0.0	1.0	0.0
4	APM and TMC	9.0	2.0	0.0	0.0	3.0	2.0	0.0	1.0	0.0
											5	ACE-K control	8.0	2.0	1.0	4.0	0.0	2.0	0.0	3.0	0.0
6	ACE-K and TMC	9.0	2.0	1.0	4.0	3.0	2.0	0.0	2.0	0.0

Example 6.3.This study evaluated the comparison of 130mg/L sucralose in potassium citrate buffer (CAB-K)(SUL), 8.3mg/L Neotame (NTM), or 2.1mg/L saccharin (ADV) when used together, has 10mM KCl/3mM MgCl₂·6H₂O/3mM CaCl₂The effects of the disclosed Taste Modifier Compositions (TMC). By mixing 0.30g K₃Citrate. H₂O and 1.50g of citric acid. H₂O was added to 1L of distilled water and stirred to dissolve to prepare CAB-K. The pH of the buffer solution was determined to be 3.17. By mixing 0.30g K₃Citrate. H₂O, 1.50g citric acid. H₂O、746mg(10.0mmol)KCl、610mg(3.0mmol)MgCl₂·6H₂O and 333mg (3.0mmol) CaCl₂CAB-K/KCl/MgCl was prepared by adding to 1L of distilled water and stirring until dissolved₂·6H₂O/CaCl₂And (3) solution. The pH of the buffer solution was determined to be 3.14. Next, 100mL aliquots of CAB-K and CAB-K/KCl/MgCl were added₂.6H₂O/CaCl₂The solution was added to 6 plastic-capped glass bottles in which the sweetener had been weighed as indicated below. The sample solutions are summarized in table 20 below.

Table 20.

Sample number	Description of the samples	Composition of
			1	SUL control	130mg/L SUL in CAB-K
2	SUL and TMC	130mg/L SUL in CAB-K/KCl/MgCl2·6H2O/CaCl2In
			3	NTM control	8.3mg/L NTM in CAB-K
4	NTM and TMC	8.3mg/L NTM in CAB-K/KCl/MgCl2·6H2O/CaCl2In
			5	ADV control	2.1mg/L ADV in CAB-K
6	ADV and TMC	2.1mg/L ADV in CAB-K/KCl/MgCl2·6H2O/CaCl2In

"TMC" indicates that the composition comprises the disclosed taste modulator composition as described above, i.e. supplemented with the taste modulator composition, 10mM KCl/3mM MgCl₂·6H₂O/3mM CaCl₂CAB-K of (1); "SUL" indicates sucralose; "NTM" indicates neotame; and "ADV" indicates saccharin.

The sensory regimen was as described in example 6.1 above. The average data from the replicate experiments of example 6.3 are shown in table 21 below. The data show that the disclosed taste modifier compositions are effective in improving MF in sucralose, neotame, and saccharin formulations with the disclosed TMC while providing a slight reduction in SL for neotame and saccharin formulations with the disclosed TMC.

Table 21.

Sample number	Description of the samples	SI	SoI	SaI	BI	MF	AI	AT	SL	SD
											1	SUL control	8.0	2.3	0.0	0.0	0.0	2.0	2.5	2.0	0.0
2	SUL and TMC	7.0	2.0	0.0	0.0	3.0	3.0	0.0	2.0	0.0
											3	NTM control	8.5	2.5	0.0	0.0	0.0	3.0	3.8	2.5	1.7
4	NTM and TMC	8.0	2.5	0.0	0.0	3.5	3.0	3.8	2.0	1.2
											5	ADV control	6.0	3.0	0.0	0.0	0.0	3.0	5.0	3.5	2.5
6	ADV and TMC	7.0	3.0	0.0	0.0	3.0	2.0	5.0	2.5	2.5

Example 6.4.The study evaluated a blend of 270mg/L rebaudioside M (REBM) or sucrose (3.55 wt%) and rebaudioside A (REBA; 110mg/L REBA) in potassium citrate buffer (CAB-K) with 10mM KCl/3mM MgCl₂·6H₂O/3mM CaCl₂The effects of the disclosed Taste Modifier Compositions (TMC). By mixing 0.30g K ₃Citrate. H₂O and 1.50g of citric acid. H₂O was added to 1L of distilled water and stirred to dissolve to prepare CAB-K. The pH of the buffer solution was determined to be 3.17. By mixing 300mg of K₃Citrate. H₂O, 1.50g citric acid. H₂O、746mg(10.0mmol)KCl、610mg(3.0mmol)MgCl₂·6H₂O and 333mg (3.0mmol) CaCl₂CAB-K/KCl/MgCl was prepared by adding to 1L of distilled water and stirring until dissolved₂·6H₂O/CaCl₂And (3) solution. The pH of the buffer solution was determinedWas designated as 3.14. Next, 100mL aliquots of CAB-K and CAB-K/KCl/MgCl were added₂.6H₂O/CaCl₂The solution was added to 4 plastic-capped glass bottles in which the sweetener had been weighed as indicated below. The sample solutions are summarized in table 22 below.

Table 22.

"TMC" indicates that the composition comprises the disclosed taste modulator composition as described above, i.e. supplemented with the taste modulator composition, 10mM KCl/3mM MgCl₂·6H₂O/3mM CaCl₂CAB-K of (1); "REBA" indicates rebaudioside a; and "REBM" indicates rebaudioside M.

The sensory regimen was as described in example 6.1 above. The average data from the replicate experiments of example 6.4 are shown in table 23 below. The data show that the disclosed taste modifier compositions are effective in significantly improving MF in REBM and sucrose/REBA formulations with the disclosed TMC while providing a reduction in SL for REBM formulations with the disclosed TMC.

Table 23.

Sample number	Sample tracingThe above-mentioned	SI	SoI	SaI	BI	MF	AI	AT	SL	SD
											1	REBM control	7.0	3.0	0.0	0.0	0.0	2.0	2.5	4.0	2.5
2	REBM with TMC	8.0	2.0	0.0	0.0	3.0	3.0	2.5	1.0	0.0
											3	sucrose/REBA control	7.3	2.0	0.0	0.0	1.0	2.3	0.0	0.0	0.0
4	sucrose/REBA and TMC	8.0	2.3	0.0	0.0	3.0	2.3	0.0	0.0	0.0

Example 7 evaluation of synergistic interaction of components of taste modifier composition.

Studies were conducted to evaluate the use of citric acid/K₃In the formula of REBA in citrate buffer system (CAB-K), KCl and MgCl₂And CaCl₂Synergistic interaction in terms of reduced Sweetness Linger (SL) and enhanced Mouthfeel (MF). Briefly, by mixing 45mg K₃Citrate. H₂O, 225mg citric acid. H₂O and 15g sucrose were added to 150mL distilled water in a plastic capped glass bottle and the resulting composition was vortexed until completely dissolved to prepare a control solution of sucrose in CAB-K. The pH of the buffer solution was determined to be 3.04 as measured using a newly calibrated pH meter (calibrated using a pH 4.00 standard solution). By mixing 0.30g K₃Citrate. H₂O, 1.50g lemonCitric acid. H₂Stock solutions of CAB-K/REBA were prepared by adding O and 500mg rebaudioside a (REBA) to 1L of distilled water and stirring until dissolved. Next, 150mL aliquots of the REBA/CAB-K solution were added to five 250mL plastic capped glass vials and the sample preparation was completed as summarized in table 24 below.

Table 24.

500PPM REBA in CAB-K prepared as described above; and "REBA" indicates rebaudioside a.

The sensory protocol used in example 7 was as follows: (1) scrambling the ambient temperature samples so that all 6 samples are unknown; (2) gargling with 15mL of distilled water with vigorous stirring, followed by expectoration of the mouthwash; (3) 30mL of the sample was placed in the mouth and vigorously agitated for 15 seconds, during which the Sweetness Intensity (SI), the sourness intensity (SoI), the saltiness intensity (SaI), the Bitterness Intensity (BI), the mouthfeel intensity (MF) and the Astringency Intensity (AI) were rated on a 0-15 scale; in addition, the time of sweetness onset (AT) was recorded and evaluated as rapid (R), delayed (D), or Significantly Delayed (SD); for AT evaluation, R ═ 0.0, D ═ 2.5, and SD ═ 5.0; recording SI, SoI, SaI, BI, MF, AI and AT in the table; (4) swallow the sample, rinse with 15mL of distilled water, and expectorate the rinse at 30 seconds; (5) note any change in SI and any other sensation within the next 2.0min, and record the SI perceived at 2.0min (sweetness linger (SL) at 2 min) in the table; any sweetness desensitization/tongue numbness (SD) that occurred during this 2min period was also recorded and evaluated as none (N), mild (S), or moderate (M); for SD evaluation, N is 0.0, S is 2.5 and M is 5.0; (6) rinse with 15mL of distilled water, stir vigorously in the mouth for 15 seconds and expectorate; (7) wait at least 15min and repeat with the next sample; and (8) cracking the sample code to determine the sample.

Data were collected according to the above using the above described formulations, and the average data from the replicate trials are summarized in table 25 below.

Table 25

Data in the table show results from each of three independent tests indicating samples ("X/Y/Z" indicates individual results for evaluation X, evaluation Y, and evaluation Z), the average of the three tests being given in bold ("average:") in each cell of the table.

TABLE 25, continue table.

Data for each test attribute was analyzed using a random complete block (randomised complete-block) experimental design. Factors in the random complete block analysis of variance model are Rep and sample. For each attribute, if the P-value of the sample is <0.05, the average intensities of the samples are compared using 95% Fisher LSD. Samples without common letters were significantly different at the 95% confidence level in the given test attributes. The statistical analysis data is given in table 26 below.

Table 26.

TABLE 26, continue.

Properties	P value of the sample	95％LSD	Significant difference in 95% confidence level
				SI	0.0001	0.6	Is that
SoI	1.0000	NA	Whether or not
				SaI	1.0000	NA	Whether or not
BI	1.0000	NA	Whether or not
				MF	0.0044	1.9	Is that
AI	1.0000	NA	Whether or not
				AT	0.1107	NA	Whether or not
SL	0.0001	0.6	Is that
				SD	0.0297	1.4	Is that

The data in example 7 show that the formulation with sucrose only ("SUC control") and with REBA and 10.0mM KCl, 3.0mM MgCl ₂·6H₂O and 3.0mM CaCl₂The formulation of the taste modifier composition was significantly higher in sweetness and mouthfeel than all other samples. In addition, the data show that the SUC control formulation and the composition have 10.0mM KCl, 3.0mM MgCl₂·6H₂O and 3.0mM CaCl₂The REBA formulation of the taste modifier composition is significantly lower in sweetness linger and sweetness desensitization than any other formulation tested above. Finally, the data show that in the examined test attributes, recipes with REBA only, recipes with REBA and KCl, and recipes with REBA and MgCl₂And having REBA and CaCl₂There were no significant differences between the formulations (as detailed above).

Based on the above, has KCl and MgCl₂And CaCl₂The disclosed taste modifier/REBA compositions of (a) show statistically significant super-additivity (supra-additivity) of taste attributes of sweetness intensity and mouthfeel, and super-suppression (supra-suppression) of taste attributes of sweetness linger and sweetness desensitizer, relative to the effect expected based on additivity. In particular and unexpectedly, the data support the conclusion that KCl, MgCl in the taste modulator composition₂And CaCl₂The effects of (a) and (b) are synergistic. Data show, only havingThese salts (KCl, MgCl) ₂And CaCl₂) The formulation of one of (a) did not show any statistically significant change in any taste profile, and it was predicted that the mixture of the three salts at the concentrations used should not result in the observed taste improvement.

Example 8 evaluation of taste modifier compositions disclosed in beverage prototypes.

The sensory protocol used in example 8 was as follows: (1) scrambling the ambient temperature samples so that all 6 samples are unknown; (2) gargling with 15mL of distilled water with vigorous stirring, followed by expectoration of the mouthwash; (3) 30mL of the sample was placed in the mouth and vigorously agitated for 15 seconds, during which the Sweetness Intensity (SI), the sourness intensity (SoI), the saltiness intensity (SaI), the Bitterness Intensity (BI), the mouthfeel intensity (MF) and the Astringency Intensity (AI) were rated on a 0-15 scale; in addition, the time of sweetness onset (AT) was recorded and evaluated as rapid (R), delayed (D), or Significantly Delayed (SD); recording SI, SoI, SaI, BI, MF, AI and AT in the table; (4) swallow the sample, rinse with 15mL of distilled water, and expectorate the rinse at 30 seconds; (5) note any change in SI and any other sensation within the next 2.0min, and record the SI perceived at 2.0min (sweetness linger (SL) at 2 min) in the table; any sweetness desensitization/tongue numbness (SD) that occurred during this 2min period was also recorded and evaluated as none (N), mild (S), or moderate (M); (6) rinse with 15mL of distilled water, stir vigorously in the mouth for 15 seconds and expectorate; (7) wait at least 15min and repeat with the next sample; and (8) cracking the sample code to determine the sample.

Example 8.1.The effectiveness of the disclosed taste modulator compositions with two REBA formulations was evaluated in comparison to formulations having no taste modulator composition and comprising control sweeteners such as REBA control, REBD control, REBM control, and sucrose control in a lemon-lime flavored potassium citrate buffer (LL-CAB-K) formulation. By mixing 0.30g K₃Citrate. H₂O and 1.50g of citric acid. H₂LL-CAB-K was prepared by adding O to 1L of distilled water and stirring with 2.5g of lemon-lime flavor until dissolved. The pH of the buffer solutionWas determined to be 3.16. Next, 100mL portions of LL-CAB-K solution were added to 6 plastic-capped glass bottles in which the sweeteners with and without TMC had been weighed as indicated below. Sample solutions prepared using LL-CAB-K solution with lemon-lime flavor are summarized in table 27 below.

Table 27.

"TMC 1" indicates that the composition contains the disclosed taste modulator composition at the indicated taste modulator component concentration; "TMC 2" indicates that the composition contains different disclosed taste modifier compositions at the indicated concentrations of the taste modifier components; "REBA" indicates rebaudioside a; "REBD" indicates rebaudioside D; and "REBM" indicates rebaudioside M.

All solutions were prepared in the LL-CAB-K solution described above.

The sensory regimen was as described above for example 8. The average data from the replicate experiments of example 8.1 are shown in table 28 below. The data show that the disclosed taste modulator compositions are associated with a reduced concentration-dependent reduction of SL and significantly improve MF in a concentration-dependent manner relative to REBA, REBD, and REBM controls without the taste modulator composition. Notably, the SL values determined for REBA samples with taste modifier compositions were lower not only than REBA without taste modifier compositions, but also compared to REBD and REBM formulations without taste modifier compositions. Salty off-taste can be observed in higher concentrations of the taste modifier composition (TMC 2 in the table).

Table 28.

Sample number	Description of the samples	SI	SoI	SaI	BI	MF	AI	AT*	SL	SD
											1	Sucrose control	10.0	3.0	0.0	0.0	1.3	1.0	R	0.0	N
2	REBA control	9.7	3.0	0.0	0.0	0.0	1.0	D	5.0	N
											3	REBD control	9.3	3.0	0.0	0.0	0.0	1.7	SD-	4.3	N
4	REBM control	10.0	3.0	0.0	0.0	0.0	1.3	D-	4.3	N
											5	REBA and TMC 1	9.3	3.0	0.0	0.0	6.0	1.0	R+	3.0	N
6	REBA and TMC 2	9.3	3.0	1.0	0.0	8.0	1.0	R	2.0	N

R +: 1/3 evaluated for delayed sweetness AT; SD-: significant delayed sweetness AT in 2/3 evaluated; d-: there was a delayed sweetness AT in 2/3 evaluated.

Example 8.2.The effectiveness of the disclosed taste modifier compositions having three REBA formulations, including assessing whether reducing chloride ion concentration can mitigate the salty off-flavor observed in example 8.1, was assessed in comparison to formulations of control sweeteners such as REBA, REBM, and sucrose controls that did not have a taste modifier composition and were included in a lemon-lime flavored potassium citrate buffer (LL-CAB-K) formulation. By mixing 0.30g K ₃Citrate. H₂O and 1.50g of citric acid. H₂LL-CAB-K was prepared by adding O to 1L of distilled water and stirring with 2.5g of lemon-lime flavor until dissolved. The pH of the buffer solution was determined to be 3.16. Next, 100mL aliquots of the LL-CAB-K solution were added to 6 plastic-capped glass vials that had been filled as described aboveWeighing the sweeteners with and without TMC is indicated below. Sample solutions prepared using LL-CAB-K solution with lemon-lime flavor are summarized in table 29 below.

Table 29.

"TMC 1" indicates that the composition contains the disclosed taste modulator composition at the indicated taste modulator component concentration; "TMC 2" indicates that the composition contains different disclosed taste modifier compositions at the indicated concentrations of the taste modifier components; "TMC 3" indicates that the composition contains different disclosed taste modifier compositions at the indicated concentrations of the taste modifier components; "REBA" indicates rebaudioside a; and "REBM" indicates rebaudioside M.

All solutions were prepared in the LL-CAB-K solution described above.

The sensory regimen was as described above for example 8. Data from example 8.2 is shown in table 30 below. The data show that the disclosed taste modulator compositions are associated with a concentration-dependent reduction of SL and significantly improve MF in a dose-dependent manner relative to the REBA and REBM controls without the taste modulator composition. Notably, the SL values determined for the REBA samples with the taste modulator composition are lower, not only compared to REBA without the taste modulator composition, but also compared to REBM formulations without the taste modulator composition. Salty off-taste was observed in higher concentration taste modifier compositions (TMC 2 in the table) with higher chloride ion concentrations. As expected, TMC compositions with lower chloride ion concentrations compared to TMC 2 (TMC 3 in the table) showed no salty off-taste compared to the REBA control and a significant increase in body/mouthfeel; however, at the concentrations used, a weak bitter off-taste was observed.

Table 30.

Sample number	Description of the samples	SI	SoI	SaI	BI	MF	AI	AT*	SL	SD
											1	Sucrose control	10.3	3.0	0.0	0.0	3.0	2.3	R	0.0	N
2	REBA control	9.7	3.0	0.0	0.0	1.0	2.0	R	3.0	N+
											3	REBM control	10.3	3.0	0.0	0.0	2.0	2.3	R+	3.5	S
4	REBA and TMC 1	10.0	3.0	0.0	0.0	3.7	2.3	R	1.0	N
											5	REBA and TMC 2	10.0	3.0	0.7	0.0	5.3	2.3	R	0.7	N
6	REBA and TMC 3	10.3	3.0	0.0	0.7	3.7	2.3	R+	2.7	S-

R +: there was a delayed sweetness AT in 1/3 evaluated. N +: slight sweetness desensitization in 1/3 evaluated; s-: slight sweet desensitization was evaluated at 2/3.

Example 8.3.The effectiveness of the disclosed taste modifier compositions with two REBA formulations, including the chloride ion concentration and salty off-flavor observed in example 8.1, was evaluated compared to formulations of control sweeteners such as REBA, REBM, and sucrose controls that did not have a taste modifier composition and were included in a lemon-lime flavored potassium citrate buffer (LL-CAB-K) formulation. By mixing 0.30g K₃Citrate. H₂O and 1.50g of citric acid. H₂LL-CAB-K was prepared by adding O to 1L of distilled water and stirring with 2.5g of lemon-lime flavor until dissolved. The pH of the buffer solution was determined to be 3.16. Next, 100mL aliquots of CAB-K solution were added to 5 plastic-capped glass vials in which they had been containedThe sweeteners with and without TMC were weighed as indicated below. Sample solutions prepared using CAB-K solution with lemon-lime flavor are summarized in table 31 below.

Table 31.

"TMC 1" indicates that the composition contains the disclosed taste modulator composition at the indicated taste modulator component concentration; "TMC 2" indicates that the composition contains different disclosed taste modifier compositions at the indicated concentrations of the taste modifier components; "REBA" indicates rebaudioside a; and "REBM" indicates rebaudioside M.

All samples were prepared in LL-CAB-K solution described above.

The sensory regimen was as described above for example 8. Data from example 8.3 is shown in table 32 below. The data show that the disclosed taste modulator compositions are associated with a reduction in SL effect and significantly improve MF relative to the REBA control and REBM control without the taste modulator composition. Notably, the SL values determined for the REBA samples with the taste modulator composition are lower, not only compared to REBA without the taste modulator composition, but also compared to REBM formulations without the taste modulator composition. Salty off-taste was observed even in the case of TMC with lower chloride ion concentrations.

Table 32.

Sample number	Description of the samples	SI	SoI	SaI	BI	MF	AI	AT*	SL	SD
											1	Sucrose control	10.0	2.0	0.0	0.0	3.0	2.0	R	0.0	N
2	REBA control	8.3	2.0	0.0	0.0	0.0	2.0	D+	4.3	N+
											3	REBM control	10.0	2.0	0.0	0.0	2.3	2.0	R+	4.3	N+
4	REBA and TMC 1	10.0	2.0	0.7	0.0	4.3	2.0	R	2.3	N
											5	REBA and TMC 2	9.3	2.0	0.7	0.0	4.3	2.0	R+	2.3	N

R +: there was a delayed sweetness AT in 1/3 evaluated. N +: slight sweetness desensitization in 1/3 evaluated; s-: slight sweet desensitization was evaluated at 2/3.

Example 8.4.The effectiveness of the disclosed taste modulator compositions with two REBA formulations was evaluated compared to formulations of control sweeteners such as REBA, REBM, and sucrose controls that did not have a taste modulator composition and were included in a lemon-lime flavored potassium citrate buffer (LL-CAB-K) formulation. By mixing 0.30g K₃Citrate. H₂O and 1.50g of citric acid. H₂LL-CAB-K was prepared by adding O to 1L of distilled water and stirring with 2.5g of lemon-lime flavor until dissolved. The pH of the buffer solution was determined to be 3.16. Next, 100mL portions of CAB-K solution were added to 5 plastic capped glass bottles in which the sweeteners with and without TMC had been weighed as indicated below. Sample solutions prepared using CAB-K solution with lemon-lime flavor are summarized in table 33 below.

Table 33.

"TMC 1" indicates that the composition contains the disclosed taste modulator composition at the indicated taste modulator component concentration; "TMC 2" indicates that the composition contains different disclosed taste modifier compositions at the indicated concentrations of the taste modifier components; "REBA" indicates rebaudioside a; and "REBM" indicates rebaudioside M.

All samples were prepared in LL-CAB-K solution described above.

The sensory regimen was as described above for example 8. The average data from the replicate experiments of example 8.4 are shown in table 34 below. The data show that the disclosed taste modulator compositions are associated with a reduction in SL effect and significantly improve MF relative to the REBA control and REBM control without the taste modulator composition. Furthermore, the reduction in chloride ion concentration in the disclosed TMCs used with REBA formulations significantly reduces salty off-flavors while still providing significant body/mouthfeel and sustained reduction in sweetness.

Table 34.

Sample number	Description of the samples	SI	SoI	SaI	BI	MF	AI	AT*	SL	SD**
											1	Sucrose control	10.0	2.0	0.0	0.0	3.0	2.5	R	0.0	N
2	REBA control	10.0	2.0	0.0	0.0	0.0	2.2	D	5.0	S-
											3	REBM control	10.0	2.0	0.0	0.0	1.0	2.0	R+	4.0	N+
4	REBA and TMC 1	10.0	2.0	0.0	0.0	3.0	2.0	D-	2.0	N+
											5	REBA and TMC 2	10.0	2.0	0.0	0.0	3.7	2.0	R+	1.3	N+

R +: 1/3 evaluated for delayed sweetness AT; d +: significant delayed sweetness AT in 1/3 evaluated; and N +: slight sweet desensitization was evaluated at about 1/3.

Example 8.5.The present study evaluated formulations having a combination of steviolbioside a (reba) and Glucosylated Steviol Glycosides (GSG) at different pH values, in the presence and absence of the disclosed taste modifier compositions. Briefly, a solution of 338mg of citric acid monohydrate in 225mL was prepared, 1.00M KOH was added dropwise thereto with stirring, and the pH was monitored with a newly calibrated pH meter. Accordingly, three solutions were prepared at the following pH values: 2.8, 3.0 and 3.2 (designated pH 2.8 CAB-K; pH 3.0 CAB-K; and pH 3.2CAB-K, respectively). These solutions were then used to prepare formulations of REBA and GSG described in table 35 below.

Table 35.

"TMC" indicates that the composition contains the disclosed taste modulator composition at the indicated taste modulator component concentration; "REBA" indicates rebaudioside a; and "GSG-5000" indicates that the Glucosylated Steviol Glycoside (GSG) is a Steviarome^TM 5000。

The sensory regimen was as described above for example 8. Data from example 8.5 is shown in table 36 below. The data show that in the range of pH 2.8-3.2, pH does not affect the sustained reduction in sweetness or the increase in body/mouthfeel of the tested REBA/GSG formulations.

Table 36.

Example 8.6.The present study evaluates lemon-lime flavored formulas having a combination of steviolbioside a (reba) and Glucosylated Steviol Glycoside (GSG) in the presence and absence of two disclosed taste modifier compositions in a lemon-lime flavored potassium citrate buffer (LL-CAB-K) formulation. Briefly, a CAB-K stock solution (pH 3.1) was prepared by adding 1.00M KOH dropwise to a rapidly stirred solution of 1.71g (8.16mmol) of citric acid monohydrate in 900mL of distilled water in a 1L flask while monitoring the pH with a newly calibrated pH meter. When pH 3.1 was reached, 100mL of water was added to bring the volume to 1.00L. At this point, 2.50g of lemon-lime flavor was added and the resulting mixture was vigorously stirred to ensure homogeneity, providing LL-CAB-K solution. The pH of the LL-CAB-K solution was measured to be 3.20. Lemon-lime flavored CAB-K solutions were used for the formulations of REBA and GSG described in table 37 below.

Table 37.

"TMC 1" indicates that the composition contains the first disclosed taste modifier component concentrations indicatedA taste modulator composition; "TMC 2" indicates that the composition contains the second disclosed taste modulator composition at the indicated concentration of taste modulator component; "REBA" indicates rebaudioside a; "REBM" indicates rebaudioside M; and "GSG-2050" indicates that the Glucosylated Steviol Glycoside (GSG) is a Steviarome^TM 2050。

All solutions were prepared in the LL-CAB-K solution described above.

The sensory regimen was as described above for example 8. Data from example 8.6 is shown in table 38 below. The data show that in each of the REBA/GSG-2050 formulations with the disclosed taste modifier compositions, a significant dose-dependent increase in body/mouthfeel and a sustained decrease in sweetness was observed. A weak salty off-taste was observed in one of the tested REBA/GSG formulations. Each of the REBA/GSG formulations with TMC exhibited a very sugar-like taste, although a more or less greater sweetness linger than sucrose was shown.

Table 38.

Example 8.7.The present study evaluated formulations with steviolbioside a (reba) and Glucosylated Steviol Glycosides (GSG) in the presence and absence of disclosed taste modifier compositions with different titratable citric acid concentrations in potassium citrate buffer (-CAB-K) solutions. Briefly, stock solutions of 8.1mM citric acid monohydrate and 500mg/L REBA were prepared in 1L of distilled water, after which the other ingredients listed below were added for the four test samples as described in table 39 below. Then, citric acid monohydrate was added in small weighed portions to adjust the pH of each sample to about pH 3.3 while monitoring using a newly calibrated pH meter.

Table 39.

The "CA" indicates citric acid and the indicated concentration is the nominal concentration of citric acid, e.g., "8.5 mM CA" indicates the total concentration of citric acid; and "REBA" indicates rebaudioside a.

All samples were prepared in CAB-K solution described above.

The sensory regimen was as described above for example 8. Data from example 8.7 is shown in table 40 below. The data show that the disclosed TMC with citric acid concentrations up to about 12mM provides good performance for all parameters, in particular showing good sustained reduction of sweetness, good body/mouthfeel and acceptable sourness. The samples with higher citric acid concentrations provided greater sourness. Sample No. 2 was also observed to be associated with a very good sugar-like taste.

Table 40.

Sample number	Description of the samples	SI	SoI	SaI	BI	MF	AI	AT*	SL	SD**
											1	REBA/8.5mM CA	10.0	3.0	0.0	0.0	4.0	3.0	R	4.0	S
2	REBA/12.1mM CA	10.0	3.0	0.0	0.0	5.0	3.0	R	2.0	S
											3	REBA/17.6mM CA	10.0	5.0	0.0	0.0	6.0	3.0	R	2.0	S
4	REBA/25.9mM CA	9.0	7.0	0.0	0.0	5.0	5.0	R	1.0	S

Example 8.8.The present study evaluated formulations with a combination of steviolbioside a (REBA) and Glucosylated Steviol Glycoside (GSG) in the presence and absence of the disclosed taste modifier composition in potassium citrate buffer solution (CAB-K) relative to sucrose control, REBA control and REBM control. Briefly, a CAB-K solution was prepared using 1.7g of citric acid monohydrate in 1L, to which 1.00M KOH was added dropwise with stirring, and the pH was monitored with a newly calibrated pH meter until pH 3.30 was reached (after addition of 5.7mL of 1.0M KOH), after which 2.5g of lemon-lime flavor was added. This solution was designated CAB-K. A second solution having the disclosed taste modulator composition containing calcium and magnesium salts was prepared as follows. Briefly, 2.50g of citric acid monohydrate; 613Mg (1.00mmol) Mg ₃(citrate)₂·9H₂O；570mg(1.00mmol)Ca₃(citrate)₂·4H₂O; and 746mg (10.0mmol) KCl in 1L water. The pH of the solution was determined to be 3.38; 26mg of citric acid monohydrate was added, which adjusted the pH to 3.29. The solution was 10.0mM K⁺、10.0mM Cl^-、3.0mM Mg²⁺And 3.0mM Ca²⁺. To the previous solution was added 2.50g of lemon-lime flavor and the resulting flavored buffer was stirred until homogeneous. This solution was designated CAB-K/Mg/Ca. Formulations with REBA, REBM, and GSG were prepared using two of the aforementioned solutions (CAB-K and CAB-K/Mg/Ca) as described in table 41 below.

Table 41.

"TMC" indicates that the composition contains the disclosed taste modulator composition at the indicated taste modulator component concentration; "REBA" indicates rebaudioside a; "REBM" indicates rebaudioside M; "GSG-2050" indicates that the Glucosylated Steviol Glycoside (GSG) is a Steviarome^TM2050; and "GSG-5000" indicates that the Glucosylated Steviol Glycoside (GSG) is a Steviarome^TM 5000。

CAB-K and CAB-K/Mg/Ca were prepared as described above.

The sensory regimen was as described above for example 8. Data from example 8.8 is shown in table 42 below. The data show that the disclosed taste modulator compositions (with 10.0mM KCl; 1.0mM Mg) relative to the REBA control and the REBM control ₃(citrate)₂(ii) a And 1.0mM Ca₃(citrate)₂) Providing a very significant increase in body feel/mouthfeel and a sustained reduction in sweetness. Furthermore, it was observed that a significant improvement of the taste quality of these beverage prototypes was achieved without any salty off-flavors. It was also observed that the taste of the REBA/GSG formulation in the disclosed taste modulator composition was very similar to sugar.

Table 42.

Example 8.9.The present study evaluated citric acid in the unbuffered state relative to compositions without the disclosed taste modulatorsSucrose control and REBA control in lemon-lime flavored citric acid buffer solutions with varying concentrations of rebaudioside a (REBA) and Glucosylated Steviol Glycoside (GSG) disclosed taste modifier formulations (LL-CAB-GSG/K/Mg/Ca). Two stock solutions were prepared: (a) a lemon-lime flavored citric acid solution, designated "LL-CA", without the disclosed taste modifier composition; and (b) a lemon-lime flavored citric acid buffer solution having the disclosed taste modulator composition and GSG, designated as "LL-CAB-GSG/K/Mg/Ca". Briefly, a LL-CA solution was prepared using 0.82g citric acid monohydrate in 0.5L distilled water to which was added 1.25g lemon-lime flavor. The pH of the LL-CAB-K solution was 3.01. To 0.5L of distilled water was added the following to prepare a LL-CAB-GSG/K/Mg/Ca solution: 2.16g citric acid monohydrate; 50mg GSG-5000; 1.25g lemon-lime flavor; 373mg (5.0mmol) of KCl; 307Mg (0.50mmol) Mg ₃(citrate)₂·9H₂O; and 285mg (0.50mmol) Ca₃(citrate)₂·4H₂And O. The pH of the solution was determined to be 3.48. The solution was 10.0mM K⁺、10.0mM Cl^-、3.0mM Mg²⁺And 3.0mM Ca²⁺. Two of the foregoing solutions (LL-CA and LL-CAB-GSG/K/Mg/Ca) were used to prepare formulations with REBA, REBM and GSG as described in Table 43 below.

Table 43.

Sample number	Description of the samples	Composition (c)
			1	Sucrose control	10 wt% sucrose in LL-CAB-K.
2	REBA control	500mg/L REBA in LL-CAB-K.
			3	REBA-350+TMC	350Mg/L REBA in LL-CAB-GSG/K/Mg/Ca
4	REBA-400+TMC	400Mg/L REBA in LL-CAB-GSG/K/Mg/Ca
			5	REBA-450+TMC	450Mg/L REBA in LL-CAB-GSG/K/Mg/Ca

"TMC" indicates that the composition contains the disclosed taste modifier composition as described above; and "REBA" indicates rebaudioside a.

LL-CAB-K and LL-CAB-GSG/K/Mg/Ca were prepared as described above; "GSG" indicates that it is a Steviarome^TM2050。

The sensory regimen was as described above for example 8. The average data from the replicate experiments of example 8.9 are shown in table 44 below. The data show that the disclosed taste modulator compositions (with 10.0mM KCl; 1.0mM Mg) are directed to each REBA concentration with the taste modulator composition relative to the REBA control₃(citrate)₂(ii) a And 1.0mM Ca₃(citrate) ₂) Providing a significant increase in body feel/mouthfeel and a sustained reduction in sweetness. Furthermore, REBA at a concentration of 400mg/L in the presence of the taste modifier composition provided a good match to the sweetness intensity of 7.5% sucrose in the citric acid control sample; and the sample is compared to the REBA controlExhibiting significantly increased body/mouthfeel and reduced sweetness linger.

Table 44.

Sample number	Description of the samples	SI	SoI	SaI	BI	MF	AI	AT*	SL	SD**
											1	Sucrose control	7.3	3.3	0.0	0.0	0.0	1.3	R+	0.0	N
2	REBA control	7.7	4.0	0.0	0.0	2.0	1.3	R+	2.5	S
											3	REBA-350+TMC	7.3	3.7	0.0	0.0	3.0	1.7	R+	0.5	S-
4	REBA-400+TMC	7.3	4.0	0.0	0.0	5.0	2.0	R	0.5	S-
											5	REBA-450+TMC	8.0	4.0	0.0	0.0	5.0	2.0	R	0.5	N+

Example 9 evaluation of taste modifier compositions disclosed in commercial beverage samples.

Example 9.1.This study evaluated the sensory characteristics of a commercial REBM sweetened zero calorie cola (rebamzc) alone and with two disclosed taste modifier compositions relative to the sensory characteristics of a commercial HFCS-55 sweetened full calorie cola (hfcscfcc), a commercial sucrose/REBA sweetened 30% reduced calorie cola (sucerbaba 30RCC), and a commercial aspartame/acesulfame K sweetened zero calorie cola (APMACEZCC). The beverage was purchased at a retail outlet and two taste modifier compositions were used to modify the rembzcc beverage by addition to the beverage. Details of the preparation of the test samples are further described in table 45 below.

Table 45.

"TMC 1" indicates that the composition contains the first disclosed taste modifier composition at the indicated component concentrations; and "TMC 2" indicates that the composition contains the second disclosed taste modulator composition at the indicated component concentrations.

Sensory regimen the sensory regimen was as described above for example 8The method is described. The average data from the replicate experiments of example 9.1 are shown in table 46 below. The data show that REBM sweetened REBMZCC has negligible body/mouthfeel and strong sweetness linger. However, the addition of the disclosed taste modifier composition provides a sustained concentration-dependent decrease in remm sweetness and a significant increase in body/mouthfeel. KCl/MgCl was used in this example₂/CaCl₂At higher concentrations of the disclosed taste modifier composition, a weak salty off-taste is observed. Taste modifier compositions using reduced chloride ion concentration (e.g., KCl/Mg)₃(citrate)₂/Ca₃(citrate)₂Or KCl/MgSO₄/Ca₃(citrate)₂) Expected to deliver the desired MF increase and SL reduction without salty off-flavor.

Table 46.

*R⁺: 1/3 evaluated for delayed sweetness AT; SD^-: significant delayed sweetness AT in 2/3 evaluated; d^-: approximately 2/3 was evaluated for a delayed sweetness AT. N +: slight sweet desensitization was evaluated at 1/3.

Example 9.2.The study evaluated the sensory properties of REBA sweetened lemonades alone and with two disclosed taste modifier compositions relative to the sensory properties of the sucrose control, REBA control, REBM control, and aspartame control in lemonades. The lemon water stock solution was prepared as follows: mixing commercial lemon juice (A) 100% lemon juice) was diluted to 11.8% (v/v) with distilled water (this is based on the published lemonade formula, which is known as the "old lemonade" formula and is available on the Allrecipes website).Details of the preparation of the test samples are in table 47, where indicated sweetener and taste modifier compositions were added.

Table 47.

"TMC 1" indicates that the composition contains the first disclosed taste modifier composition at the indicated component concentrations; "TMC 2" indicates that the composition contains the second disclosed taste modifier composition at the indicated component concentrations; "APM" indicates aspartame; "REBA" indicates rebaudioside a; and "REBM" indicates rebaudioside M.

Stock solutions of lemonade were prepared as described above.

The sensory regimen was as described above for example 8. The average data from the replicate experiments of example 9.2 are shown in table 48 below. The data show that using the disclosed taste modulator compositions with REBA provides a significant increase in body/mouthfeel and a sustained decrease in sweetness relative to the REBA control. A weak salty off-taste was noted in these formulations. Without wishing to be bound by a particular theory, it is believed that the low pH (high acidity) of the lemon juice system may inhibit the sweet taste lingering results of the REBA control, REBM control, and APM control relative to what was expected.

Table 48.

Sample number	Description of the samples	SI	SoI	SaI	BI	MF	AI	AT*	SL	SD**
											1	Sucrose control	10.0	4.0	0.0	0.0	3.0	3.0	R	0.0	N
2	REBA control	9.7	4.3	0.0	0.0	1.5	3.0	R+	3.7	N+
											3	REBM control	10.0	4.3	0.0	0.0	2.0	3.0	R+	2.0	N
4	APM control	10.0	4.0	0.0	0.0	1.5	3.0	R	1.5	N+
											5	REBA+TMC 1	9.3	4.0	0.7	0.0	5.0	2.7	R+	1.5	N
6	REBA+TMC 2	9.0	4.3	1.0	0.0	5.5	3.0	R+	1.0	N+

R +: 1/3 evaluated for delayed sweetness AT; and N +: slight sweet desensitization was evaluated at 1/3.

Example 9.3.The present study evaluated the sensory properties of commercial 50% reduced calorie sparkling lemonade (WP50RCL) with sucrose and stevia leaf extract as sweetener systems, alone and with two disclosed taste modifier compositions. The description of the sweetening system is based on the label description of the retail product cans. The label indicates the sweetener system of sucrose (16g/355mL, equivalent to 4.5% w/v) and "purified stevia leaf extract". The WP50RCL beverage was modified by the addition of the disclosed taste modifier composition as described in detail in table 49 below.

Table 49.

"TMC 1" indicates that the composition contains the first disclosed taste modifier composition at the indicated component concentrations; and "TMC 2" indicates that the composition contains the second disclosed taste modulator composition at the indicated component concentrations.

The sensory regimen was as described above for example 8. The average data from the replicate experiment of example 9.3 is shown in table 50 below. The data show that the disclosed taste modifier compositions provide a concentration-dependent increase in body feel/mouthfeel of sucrose/stevia sweetened WP50RCL beverages. Furthermore, it was observed that samples with the disclosed taste modulator compositions correlated with characteristics that were very sugar-like.

Table 50.

Example 9.4.The present study evaluated the sensory characteristics of commercial 50% reduced calorie orange juice (OJ50RCL) alone and with two disclosed taste modifier compositions. Retail available beverage bottles claim that the beverage has 50% less sugar and calories than orange juice and has "some pulp". The label indicates that the sweetness of reduced-calorie juice is provided by "purified stevia leaf extract". OJ50RCL was modified by the addition of a disclosed taste modifier composition as described in detail in table 51 below.

Table 51.

"TMC 1" indicates that the composition contains the first disclosed taste modifier composition at the indicated component concentrations; and "TMC 2" indicates that the composition contains the second disclosed taste modulator composition at the indicated component concentrations.

The sensory regimen was as described above for example 8. The average data from the replicate experiments of example 9.4 are shown in table 52 below. The data show that the disclosed taste modifier compositions provide a concentration-dependent increase in the somatosensory/mouthfeel of sucrose/stevia sweetened OJ50 RCL. Furthermore, it was observed that samples with the disclosed taste modulator compositions correlated with characteristics that were very sugar-like.

Table 52.

Sample number	Description of the samples	SI	SoI	SaI	BI	MF	AI	AT*	SL	SD**
											1	OJ50RCL	10.0	4.5	0.0	0.0	3.0	3.0	R	0.0	N
2	OJ50RCL+TMC 1	10.0	4.0	0.0	0.0	6.0	3.5	R	0.0	N
											3	OJ50RCL+TMC 2	10.0	4.5	0.0	0.0	6.5	3.0	R	0.0	N

Example 9.5.The present study evaluated the sensory characteristics of a commercial citrus flavored HFCS-55 sweetened, full calorie carbonated beverage (CHFCSFCL) alone and with two disclosed taste modifier compositions. A retail available beverage can indicates a sweetener system of high fructose corn syrup (65g/500 mL). The CHFCSFCL beverage was modified by the addition of the disclosed taste modifier composition as described in detail in table 53 below.

Table 53.

"TMC 1" indicates that the composition contains the first disclosed taste modifier composition at the indicated component concentrations; and "TMC 2" indicates that the composition contains the second disclosed taste modulator composition at the indicated component concentrations.

The sensory regimen was as described above for example 8. The average data from the replicate experiments of example 9.5 are shown in table 54 below. The data show that the disclosed taste modulator compositions provide a concentration-dependent increase in body/mouthfeel of CHFCSFCL beverages. In addition, the taste of the modified beverage (i.e., sample No. 2) with a pH matching that of the commercial CHFCSFCL product was observed to correlate with a characteristic that is very sugar-like.

Table 54.

Example 9.6.This study evaluated the sensory characteristics of commercial zero calorie aspartame sweetened cola beverages (APMZCC) alone and with four disclosed taste modifier compositions at different pH and comprising KCl/Mg ₃(citrate)₂/Ca₃(citrate)₂Or KCl/MgSO₄/Ca₃(citrate)₂. Briefly, four commercial 500mL PET bottles of APMZCC (indicated on the label to be sweetened with aspartame) were frozen in an upright position. The bottle was then uncapped and would contain KCl/Mg₃(citrate)₂/Ca₃(citrate)₂Or KCl/MgSO₄/Ca₃(citrate)₂The disclosed taste modifier compositions were added (i.e., the amount of solids of each component weighed) to the top of the freezer bottle in the amounts indicated in table 55 below. The bottle was then re-capped and allowed to thaw. After thawing, 85% H will be indicated in table 55 below₃PO₄To 2 out of 4 bottles.

Table 55.

"TMC 1", "TMC 2", "TMC 3" and "TMC 4" each indicate compositions containing the indicated components at the concentrations specified on the right side of the table; and "APMZCC" indicates commercial aspartame sweetened zero calorie cola.

The sensory regimen was as described above for example 8. The average data from the replicate experiments of example 9.6 are shown in table 56 below. The data show that each of the disclosed taste modifier compositions tested (i.e., KCl/Mg)₃(citrate)₂/Ca₃(citrate)₂Composition or KCl/MgSO₄/Ca₃(citrate) ₂Composition) when used to modify an APMZCC beverage, the resulting formulations all showed a significant increase in body/mouthfeel and a significant decrease in sweetness linger relative to the control APMZCC beverage. In addition, it was observed that each of the disclosed taste modifier compositions tested (i.e., KCl/Mg)₃(citrate)₂/Ca₃(citrate)₂Composition or KCl/MgSO₄/Ca₃(citrate)₂Composition) when used to modify an APMZCC beverage correlates with an increase in pH relative to the APMZCC control, and thus, a significant decrease in sourness relative to the APMZCC control. However, the pH of the APMZCC beverage when modified with the disclosed taste modifier composition is altered by H₃PO₄When adjusted to a pH similar to that of the unmodified APMZCC, the modified beverage exhibited a sour taste similar to that of the APMZCC control. It was observed that each of the disclosed taste modifier compositions tested were effective in improving APMZCC more like sugars. Finally, KCl/Mg inclusion was observed₃(citrate)₂/Ca₃(citrate)₂Comprises KCl/MgSO₄/Ca₃(citrate)₂The taste modifier composition of (a) promotes equivalent taste quality improvement, but with a lower pH rise.

Table 56.

Sample number	Description of the samples	SI	SoI	SaI	BI	MF	AI	AT*	SL	SD**
											1	APMZCC	10.0	2.3	0.0	0.0	0.0	1.0	R	2.7	N
2	APMZCC+TMC 1	10.0	1.0	0.0	0.0	4.0	1.0	R	1.0	N
											3	APMZCC+TMC 2	10.0	2.3	0.0	0.0	4.0	1.0	R	1.0	N
4	APMZCC+TMC 3	10.0	1.7	0.0	0.0	4.0	1.7	R	0.3	N
											5	APMZCC+TMC 4	10.0	2.3	0.0	0.0	4.0	1.3	R	1.0	N

^{+ 2+ 2+}Example 10 testing of representative disclosed taste modifying formulations: k mineral salt, Mg mineral salt and Ca mineral salt The effect of the binary combination of (a) on modulating taste of REBA.

Example 10.1.This study evaluated Na in the disclosed taste modifier compositions⁺、K⁺、Mg²⁺And Ca²⁺Binary combinations of (from NaCl, KCl, MgCl)₂And CaCl₂Salt) effect on sensory parameters evaluated as described in example 1 above using REBA in potassium citrate buffer (CAB-K). In this study, all salts were 12.5 mM. Briefly, 60mg of K was added₃Citrate. H₂O, 300mg citric acid. H₂O and 20g sucrose were added to 200mL water in a 250mL plastic capped glass bottle and the resulting composition was vortexed until completely dissolved to prepare CAB-K/sucrose samples. The pH was 3.14 as measured using a pH meter (newly calibrated using a pH 4.00 standard). By mixing 300mg of K₃Citrate. H₂O, 1500mg citric acid. H₂Stock solutions of CAB-K/REBA were prepared by adding O and 500mg REBA to 1.00L of water in a 1L flask and stirring until completely dissolved. The pH was 3.17 as determined using a pH meter (newly calibrated using pH 4.00 standards). Aliquots of the REBA/CAB-K solution (200mL) were then transferred to each of four 250mL plastic capped glass vials and sample completion was performed by adding the following taste modulator composition components: (1) 10% sucrose control at pH 3.14; (2)500ppm REBA (pH 3.17); (3 )500ppm REBA with 12.5mM NaCl (146mg/200mL) and 12.5mM KCl (186mg/200mL) at pH 3.17 (indicated as "REBA/Na/K" in Table 57); (4)500ppm REBA control (pH 3.17) with 12.5mM NaCl (146mg/200mL) and 12.5mM MgCl₂.6H₂O (508mg/200mL), NaCl and MgCl were added₂The pH thereafter was pH 2.97 (indicated as "REBA/Na/Mg" in Table 57); and (5)500ppm REBA control (pH 3.17) with 12.5mM NaCl (146mg/200mL) and 12.5mM CaCl₂(277mg/200mL) to which NaCl and CaCl were added₂The pH thereafter was pH 3.12 (indicated as "REBA/Na/Ca" in Table 57). The data obtained in this example are shown in table 57 below.

Table 57.

The data show that Na in the disclosed taste modulator compositions when used at the concentrations of the taste modulator compositions used in this example⁺、K⁺、Mg²⁺And Ca²⁺Each of the binary combinations of (a) enhances the SI of the REBA formulation, increases the MF to about 10% sucrose and reduces the SL and SD of REBA despite the introduction of a weak salty off-flavor.

Example 10.2.This study evaluated Na in the disclosed taste modifier compositions⁺、K⁺、Mg²⁺And Ca²⁺Binary combinations of (from NaCl, KCl, MgCl)₂And CaCl₂Salt) effect on sensory parameters evaluated as described in example 1 above using REBA in potassium citrate buffer (CAB-K). In this study, all salts were at 12.5 mM. Briefly, 60mg of K was added ₃Citrate. H₂O, 300mg citric acid. H₂O and 20g sucrose to 200mL water in a 250mL plastic-capped glass bottle and vortexing the resulting composition until completely dissolvedCAB-K/sucrose samples were prepared. The pH was 3.14 as measured using a pH meter (newly calibrated using a pH 4.00 standard). By mixing 300mg of K₃Citrate. H₂O, 1500mg citric acid. H₂Stock solutions of CAB-K/REBA were prepared by adding O and 500mg REBA to 1.00L of water in a 1L flask and stirring until completely dissolved. The pH was 3.17 as determined using a pH meter (newly calibrated using pH 4.00 standards). Aliquots of the REBA/CAB-K solution (200mL) were then transferred to each of four 250mL plastic capped glass vials and sample completion was performed by adding the following taste modulator composition components: (1) 10% sucrose control at pH 3.14; (2)500ppm REBA control (pH 3.17); (3)500ppm REBA control (pH 3.17) with 12.5mM KCl (186mg/200mL) and 12.5mM MgCl₂.6H₂O (508mg/200mL), KCl and MgCl were added₂The pH thereafter was pH 2.97 (indicated as "REBA/K/Mg" in Table 58); (4)500ppm REBA control (pH 3.17) with 12.5mM KCl (186mg/200mL) and 12.5mM CaCl₂(277mg/200mL) to which KCl and CaCl were added₂The pH thereafter was pH 2.91 (indicated as "REBA/K/Ca" in Table 58); and (5)500ppm REBA control (pH 3.17) with 12.5mM MgCl added ₂.6H₂O (508mg/200mL) and 12.5mM CaCl₂(277mg/200mL), to which MgCl was added₂And CaCl₂The pH thereafter was pH 3.02 (indicated as "REBA/Mg/Ca" in Table 58). The data obtained in this example are shown in table 58 below.

Table 58.

Sample number	Description of the samples	SI	SoI	SaI	BI	MF	AI	AT	SL	SD
											1	Sucrose control	10.0	2.0	0.0	0.0	3.0	2.0	0.0	0.0	0.0
2	REBA control	8.7	2.0	0.0	0.0	0.0	2.0	2.5	5.0	3.3
											3	REBA/K/Mg	10.3	1.7	0.7	0.0	4.3	1.7	2.5	2.3	0.8
4	REBA/K/Ca	9.7	2.0	0.3	0.0	3.7	1.3	2.5	1.7	0.0
											5	REBA/Mg/Ca	10.0	1.7	0.7	0.0	4.0	1.3	1.7	1.7	0.8

The data show that K in the disclosed taste modulator compositions when used at the taste modulator composition concentrations in this example⁺、Mg²⁺And Ca²⁺Each of the binary combinations of (a) enhances the SI of the REBA formulation, increases the MF to about or above 10% sucrose, and reduces SL and SD of REBA despite the introduction of a weak salty off-flavor.

Example 11. prospective testing of representative disclosed formulations comprising salt mixtures relative to control formulations.

The disclosed sweetener compositions will be further evaluated using the test methods described above. Prospective formulations that can be tested in 14 studies (studies 11.1-11.14) are provided in table 59. The formulations shown in table 59 are representative formulations using a citric acid buffer system, comprising: citric acid (H)₃C₆H₅O₇·H₂O)1.50g/L (7.81 mM); and trisodium citrate (Na)₃(C₆H₅O₇)·2H₂O)0.300g/L (1.01mM), which typically provides a pH of about 3.2. The formulation was designed so that 1.00mEq/L of citrate (i.e., the sum of the mEq of the Na, K, Mg and Ca salts) was present in combination with 1.50g/L of citric acid. The formulations were designed to have total cations present of 0mmol, 10mmol, 20mmol and 30 mmol. The 0mM cationic formulation (first row of each study group) contained a sweetener. For example, the formulations given in Table 57 may be tested with sweeteners such as REBA (500mg/L) or with mixtures of REBA (350mg/L) and GSG (175 mg/L). As tested, the formulations may also contain flavoring agents, such as lemon-lime flavoring (see table 14 above and materials described above). Prospective studies can be performed using additional control formulations, such as sucrose and REBD given in table 14 above.

The formulations described in Table 59 herein may be further modified by replacing the citrate buffer system with phosphate buffer, i.e., a mixture of phosphoric acids, and replacing the conjugate base form of citric acid shown with the mono-or di-hydrogen form of phosphoric acid, the cation being Na⁺、K⁺、Mg²⁺Or Ca²⁺。

Example 12. disclosed taste modifier set with sweetener, natural sweetener extract, and sweetness enhancer Prospective use of a composition, the sweetener, natural sweetener extract and sweetness enhancer being approved for use as natural flavors and an artificial flavor.

The disclosed taste modifier compositions can be used with one or more flavor materials, including flavor materials comprising one or more sweeteners, natural sweetener extracts, and sweetness enhancers approved for use as natural flavors and artificial flavors, as given in table 60 below. For example, the disclosed taste modifier compositions can be used at concentrations as disclosed above, wherein the concentrations of sweetener, natural sweetener extract, and sweetness enhancer are given in table 60. In particular aspects, the disclosed taste modifier compositions are used with one or more sweetness enhancers (i.e., compounds or substances that can enhance the sweetness intensity of CHO sweeteners), such as FEMA GRAS nos. 2528, 2628, 2629, 2630, 3732, 3798, 3811, 3985, 4223, 4390, 4495, 4601, 4674, 4701, 4711, 4720, and 4728. In further particular aspects, the disclosed taste modifier compositions are used with one or more sweetness enhancers (i.e., compounds or substances that can enhance the sweetness intensity of CHO sweeteners), such as FEMA GRAS nos. 4601, 4711, 4720, and 4728.

Table 60.

I.e., sucrose equivalence at the indicated "maximum use level".

Example 13. prospective tabletop sweetener compositions.

The present disclosure relates to tabletop sweetener compositions comprising one or more sweeteners as disclosed above and a disclosed taste modifier composition. Provided herein are exemplary, but non-limiting, compositions of representative disclosed tabletop sweetener compositions, each in an amount that provides a sweetness level equivalent to 1 teaspoon of sucrose. Table 61 provides exemplary package components in addition to the taste modulator compositions, which can be provided in amounts as described in table 62 below. Other bulking agents may be used as described above.

Table 61.

The size of the packet is such that one packet provides a sweetness equivalent to one spoon sugar (4.2g) per packet; exemplary relative amounts of the disclosed taste modifier compositions can be provided in table 62, below.

Additional exemplary tabletop sweetener compositions with contemplated amounts of the disclosed taste modifier compositions are provided in table 62 below. It is believed that the exemplary but non-limiting tabletop sweetener compositions disclosed in this example provide taste properties that are comparable to or better than tabletop sweetener compositions that can be manufactured by conventional methods using approximately similar levels of sodium saccharin, aspartame, sucralose, rebaudioside a, and sucrose sweeteners. In the formulations shown in table 62, the bulking agent for any given formulation may be dextrose (0.5 g-1g per package); dextrose to maltodextrin (weight ratio of dextrose to maltodextrin from 1:10 to 10: 1; wherein the amount of dextrose to maltodextrin per packet is 0.5g to 1 g); or erythritol (1 g-2g per packet). Other bulking agents may be used as described above.

Table 62.

In the above table, the values in parentheses are the indicated amounts of the substances per package.

Example 14. prospective flavour composition with improved properties.

The present disclosure relates to a Flavor (FMP) composition with improved properties comprising one or more sweeteners as disclosed above with a disclosed taste modifier composition. Provided herein are exemplary, but non-limiting, compositions of representative disclosed FMP compositions, in amounts per liter, comprising known FMP agents in tables 63-65 with disclosed taste modulator compositions.

Table 63.

In the above table, the values in parentheses are the amounts of indicated substances per liter.

Table 64.

In the above table, the values in parentheses are the amounts of indicated substances per liter.

Table 65.

In the above table, the values in parentheses are the amounts of indicated substances per liter.

Example 15. prospective taste modifier composition.

The present disclosure relates to taste modifier compositions comprising a first salt, a second salt, and a third salt. An exemplary but non-limiting composition of a representative taste modulator composition comprises: a first taste modifier component comprising a compound having a formula comprising K ⁺And a first cation comprising chloride (Cl)^-) A first salt of the first anion of (a); a second regulator component comprising a second metal oxide having a composition comprising Mg²⁺And a second cation selected from citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-) Sulfate radical (SO)₄ ^-2) A second salt of a second anion, and combinations thereof; and a third regulator component comprising a compound having a structure including Ca²⁺And a third cation selected from citrate (C)₆H₅O₇ ^-3) Chloride ion (Cl)^-) A third salt of a third anion, and combinations thereof; such that each of the first, second, and third taste modifier components is independently present at a concentration provided in table 66 below, and combinations thereof.

Table 66.

In the above table, the amounts given are ppm of KCl.

In the above table, the amounts given are MgCl₂·6H₂Ppm of O.

In the above table, the amounts given are CaCl₂Ppm of (a).

In the above table, the amounts given are magnesium sulfate (MgSO)₄·7H₂O) in ppm.

In the above table, the amounts given are magnesium citrate (Mg)₃(citrate)₂) Ppm of (a).

In the above table, the amounts given are calcium citrate (Ca)₃(citrate)₂) Ppm of (a).

The aforementioned taste modifier compositions may be used in combination with any sweetener, flavoring agent composition with improved properties, tabletop sweetener, or other product disclosed above.

As noted above, certain tables (tables 4-13 and 59) following this section and preceding the claims are oriented horizontally in full page format and rotated 90 counterclockwise relative to the text preceding and following those tables.

It should be emphasized that the above-described aspects of the present disclosure, including the following tables, are merely possible examples of implementations set forth for a clear understanding of the principles of the disclosure. Many variations and modifications may be made to the above-described aspects without departing substantially from the spirit and principles of the disclosure. All such modifications and variations are intended to be included herein within the scope of this disclosure and protected by the following claims.