阅读说明：本技术 自交亲和性甜菊属品种、从其育种的方法以及使用所述品种制备新组合物的方法 (Self-compatible stevia species, methods of breeding therefrom, and methods of making novel compositions using the species ) 是由 阿韦季克·马尔科斯雅恩 景润春 卜宇成 朱娟 陈建宁 于 2018-11-23 设计创作，主要内容包括：公开了具有自交亲和性新遗传性状的甜菊(Stevia rebaudiana)植物的新栽培品种,以及该遗传性状在甜菊杂交育种中用于提高甜菊醇糖苷生产(包括食品和饮料产品以及其他消费品)的有利用途。(Novel cultivars of Stevia (Stevia rebaudiana) plants with new self-compatible genetic traits are disclosed, as well as the advantageous use of the genetic traits in Stevia cross breeding for improved steviol glycoside production, including food and beverage products and other consumer products.)

1. Stevia (Stevia rebaudiana) plant comprising at least one new genetic trait, i.e. self-affinity, which can be used for cross breeding and heterosis utilization.

2. A process for preparing one or more novel extracts from the stevia plant of claim 1, comprising the steps of:

providing a plant biomass of the stevia plant of claim 1, comprising at least one steviol glycoside,

providing a solvent;

contacting the stevia plant biomass with a solvent to extract at least one steviol glycoside from the plant biomass;

separating the stevia plant biomass to obtain one or more new extracts comprising at least one steviol glycoside.

3. A consumable, food or beverage comprising one or more novel extracts produced by the method of claim 2.

4. A method of stevia breeding using the plant of claim 1, wherein said breeding is used to increase agronomic traits such as plant height, leaf size, leaf yield, grain number, grain weight, maturity, disease resistance and lodging resistance, and/or to increase metabolic traits such as steviol glycoside content.

5. Stevia produced by the process of claim 5.

6. A process for preparing one or more novel extracts from the stevia plant of claim 6, comprising the steps of:

providing a plant biomass of the stevia plant of claim 6, comprising at least one steviol glycoside,

providing a solvent;

contacting the stevia plant biomass with a solvent to extract at least one steviol glycoside from the plant biomass;

separating the stevia plant biomass to obtain one or more new extracts comprising at least one steviol glycoside.

7. A consumable, food or beverage comprising one or more novel extracts produced by the method of claim 7.

8. A stevia plant, wherein the percentage ratio of SvGn family steviol glycoside content to TSG (total steviol glycoside) content is at least about 77%.

9. A process for preparing one or more novel extracts from the stevia plant of claim 9, comprising the steps of:

providing a plant biomass of the stevia plant of claim 8, comprising at least one steviol glycoside,

providing a solvent;

contacting the stevia plant biomass with a solvent to extract at least one steviol glycoside from the plant biomass;

separating the stevia plant biomass to obtain one or more new extracts comprising at least one steviol glycoside.

10. A consumable, food or beverage comprising one or more novel extracts produced by the method of claim 10.

11. A stevia plant, wherein the percentage ratio of the steviol glycoside content of the SvR1Gn family to the TSG (total steviol glycoside) content is at least about 17%.

12. A process for preparing one or more novel extracts from the stevia plant of claim 12, comprising the steps of:

providing a plant biomass of the stevia plant of claim 12, comprising at least one steviol glycoside,

providing a solvent;

contacting the stevia plant biomass with a solvent to extract at least one steviol glycoside from the plant biomass;

separating the stevia plant biomass to obtain one or more new extracts comprising at least one steviol glycoside.

13. A consumable, food or beverage comprising one or more novel extracts produced by the method of claim 13.

14. A stevia plant, wherein the percentage ratio of the steviol glycoside content of the SvX1Gn family to the TSG (total steviol glycoside) content is at least about 1%.

15. A process for preparing one or more novel extracts from stevia of claim 15, comprising the steps of:

providing a plant biomass of the stevia plant of claim 15, comprising at least one steviol glycoside,

providing a solvent;

contacting the stevia plant biomass with a solvent to extract at least one steviol glycoside from the plant biomass;

separating the stevia plant biomass to obtain one or more new extracts comprising at least one steviol glycoside.

16. A consumable, food or beverage comprising the novel extract produced by the method of claim 16.

17. A stevia plant, wherein the percentage ratio of RebM content to TSG (total steviol glycoside) content is at least about 1%.

18. A process for preparing one or more novel extracts from the stevia plant of claim 18, comprising the steps of:

providing a plant biomass of the stevia new cultivar of claim 18, comprising at least one steviol glycoside,

providing a solvent;

contacting the stevia plant biomass with a solvent to extract at least one steviol glycoside from the plant biomass;

separating the stevia plant biomass to obtain one or more new extracts comprising at least one steviol glycoside.

19. A consumable, food or beverage comprising one or more novel extracts produced by the method of claim 19.

20. A stevia cultivar having a percent ratio of RebO content to TSG (total steviol glycoside) content of at least about 1%.

21. A process for preparing one or more novel extracts from the stevia plant of claim 21, comprising the steps of:

providing a plant biomass of the stevia plant of claim 21, comprising at least one steviol glycoside,

providing a solvent;

contacting the stevia plant biomass with a solvent to extract at least one steviol glycoside from the plant biomass;

separating the stevia plant biomass to obtain one or more new extracts comprising at least one steviol glycoside.

22. A consumable, food or beverage comprising one or more novel extracts produced by the method of claim 22.

23. A stevia plant, wherein the percentage ratio of RebD content to TSG (total steviol glycoside) content is at least about 1%.

24. A process for preparing one or more novel extracts from the stevia plant of claim 24, comprising the steps of:

providing a plant biomass of the stevia plant of claim 24, comprising at least one steviol glycoside,

providing a solvent;

contacting the stevia plant biomass with a solvent to extract at least one steviol glycoside from the plant biomass;

separating the stevia plant biomass to obtain one or more new extracts comprising at least one steviol glycoside.

25. A consumable, food or beverage comprising one or more novel extracts produced by the method of claim 25.

26. A stevia plant, wherein the percentage ratio of RebN content to TSG (total steviol glycoside) content is at least about 1%.

27. A process for preparing one or more novel extracts from the stevia plant of claim 27, comprising the steps of:

providing a plant biomass of the stevia plant of claim 27, comprising at least one steviol glycoside,

providing a solvent;

contacting the stevia plant biomass with a solvent to extract at least one steviol glycoside from the plant biomass;

separating the stevia plant biomass to obtain one or more new extracts comprising at least one steviol glycoside.

28. A consumable, food or beverage comprising one or more novel extracts produced by the method of claim 28.

29. A stevia plant, wherein the percentage ratio of RebE content to TSG (total steviol glycoside) content is at least about 1%.

30. A process for preparing one or more novel extracts from the stevia plant of claim 30, comprising the steps of:

providing a plant biomass of stevia of claim 30 comprising at least one steviol glycoside,

providing a solvent;

contacting the stevia plant biomass with a solvent to extract at least one steviol glycoside from the plant biomass;

separating the stevia plant biomass to obtain one or more new extracts comprising at least one steviol glycoside.

31. A consumable, food or beverage comprising one or more novel extracts produced by the method of claim 31.

32. A stevia plant, wherein the percentage ratio of the combined content of RebD, RebE, RebM, RebO, and RebN to the TSG (total steviol glycoside) content is at least about 1%.

33. A process for preparing one or more novel extracts from the stevia plant of claim 33, comprising the steps of:

providing a plant biomass of the stevia plant of claim 33, comprising at least one steviol glycoside,

providing a solvent;

contacting the stevia plant biomass with a solvent to extract at least one steviol glycoside from the plant biomass;

separating the stevia plant biomass to obtain one or more new extracts comprising at least one steviol glycoside.

34. A consumable, food or beverage comprising one or more novel extracts produced by the method of claim 34.

35. A plant of stevia cultivar 314018, wherein a representative sample of living plant tissue of said cultivar is deposited at CGMCC No. 11712.

36. A plant produced by growing the plant of claim 36, or a plant part thereof, said plant part consisting of leaves, pollen, embryos, cotyledons, hypocotyls, meristematic cells, ovules, seeds, cells, roots, root tips, pistils, anthers, flowers and stems.

37. A stevia plant, or a portion thereof, having all of the physiological and morphological characteristics of said stevia plant of claim 37.

38. A food or feed product produced from the plant or part thereof of claim 37.

39. A tissue or cell culture of regenerable cells produced from the plant or plant part of claim 37.

40. The tissue or cell culture of claim 40, comprising tissue or cells from a plant part selected from the group consisting of: leaves, pollen, embryos, cotyledons, hypocotyls, meristematic cells, roots, root tips, pistils, anthers, flowers and stems.

41. A stevia plant regenerated from the tissue or cell culture of claim 40, wherein said plant has all the morphological and physiological characteristics of stevia rebaudiana cultivar 314018 listed in tables 1, 2, and 3.

42. A method of asexually propagating the plant of claim 34, comprising the steps of:

a. collecting tissue or cells from the plant of claim 34 capable of propagation;

b. culturing the tissue or cell of (a) to obtain a proliferating shoot; and

c. rooting the proliferated shoots to obtain rooted plantlets; or

d. Culturing the tissue or cell to obtain a proliferating shoot, or to obtain a plantlet.

43. A stevia plant produced by growing said plantlet or proliferating shoot of claim 43.

44. A plant of stevia cultivar 16139002, wherein a representative sample of living plant tissue of said cultivar is deposited at CGMCC No. 11697.

45. A plant produced by growing the plant of claim 45, or a plant part thereof, said plant part consisting of leaves, pollen, embryos, cotyledons, hypocotyls, meristematic cells, ovules, seeds, cells, roots, root tips, pistils, anthers, flowers and stems.

46. A stevia plant, or a portion thereof, having all of the physiological and morphological characteristics of said stevia plant of claim 45.

47. A food or feed product produced from the plant or part thereof of claim 46.

48. A tissue or cell culture of regenerable cells of said plant of claim 46.

49. The tissue or cell culture of claim 49, comprising tissue or cells from a plant part selected from the group consisting of: leaves, pollen, embryos, cotyledons, hypocotyls, meristematic cells, roots, root tips, pistils, anthers, flowers and stems.

50. A stevia plant regenerated from the tissue or cell culture of claim 49, wherein said plant has all the morphological and physiological characteristics of stevia cultivar 16139002 listed in tables 1, 2, and 3.

51. A method of asexually propagating the plant of claim 46, comprising the steps of:

a. collecting tissue or cells from the plant of claim 46 capable of propagation;

b. culturing the tissue or cell of (a) to obtain a proliferating shoot; and

c. rooting the proliferated shoots to obtain rooted plantlets; or

d. Culturing the tissue or cell to obtain a proliferating shoot, or to obtain a plantlet.

52. A stevia plant produced by growing said plantlet or proliferating shoot of claim 52.

Background

The present application relates to a novel Stevia (Stevia rebaudiana) plant cultivar (cultivar), methods for preparing compositions comprising steviol glycosides, and the use of compositions comprising steviol glycosides in consumable products (including food and beverage products).

Stevia (Stevia rebaudiana (Bert.) Bertoni) (Compositae) is a perennial shrub native to the Amambay area in the northeast of Paraguay (Paraguay). It is by far the best known member of the Stevia genus (genus Stevia), which comprises a total of 220 to 230 species, which produce natural sweeteners, i.e., steviol glycosides.

Summary of The Invention

Steviol glycosides are structurally characterized by a common aglycone (aglycone) steviol, and differ in the number and type of carbohydrate residues at positions C13 and C19. In stevia, they accumulate mainly in leaves, accounting for about 10% to 20% of the total dry weight of the leaves. Generally, the three major glycosides present in stevia leaves include stevioside (stevioside), rebaudioside a and rebaudioside C on a dry weight basis. Other minor glycosides include steviol monoside (steviolmonoside), steviolbioside (steviolbioside), raspberry glycoside (rubusoside), rebaudioside B, D, E, F, G, H, I, J, K, L, M, O, dulcoside (dulcoside) A, B, etc. (Purkyastha et al (2016) stevia glycosides in purified stevia leaf extract sharing the same lipid metabolism reactivity and Pharmacology, (77) 125-.

Stevia produces steviol glycoside molecules with different carbohydrate residues in their structure. These different molecules are divided into different families according to the type of carbohydrate residues (glucose, rhamnose, xylose, fructose, arabinose, deoxyglucose, etc.). The following 3 families are highest in stevia plants: (i) steviol glycosides which contain only glucose residues, such as steviol monoside, steviol bioside, raspberry glycoside, stevioside a, stevioside B, rebaudiosides A, A2, B, G, D, D2, E, I, I2, I3, L, M, M2, Q, Q2, Q3 and the like. This family is generally described by the formula "SvGn", where "Sv" is the steviol aglycone, "G" is the glucose residue, and "n" is the number of glucose residues; (ii) steviol glycosides containing glucose and rhamnose residues, such as dulcoside A, B, rebaudioside C, H, J, K, N, O, and the like. This family is generally described by the formula "SvR 1 Gn", where "Sv" is the steviol aglycone, "G" is the glucose residue, "n" is the number of glucose residues, and "R" is the rhamnose residue; (iii) steviol glycosides containing glucose and xylose residues, such as stevioside F, rebaudioside F, F2, F3, and the like. This group is generally described by the formula "SvX 1 Gn", where "Sv" is the steviol aglycone, "G" is the glucose residue, "n" is the number of glucose residues, and "X" is the xylose residue.

Steviol glycosides are a group of natural high intensity sweeteners with sweetness levels many times that of sucrose. They are essentially non-caloric and are commonly used in diet and low-calorie products, including foods and beverages. High intensity sweeteners do not elicit a glycemic response, making them suitable for use in products directed to diabetics and others interested in controlling their carbohydrate intake.

The existing cultivars or varieties of stevia (varieties) invariably contain large amounts of steviol glycosides belonging to all of the above families. This means that the extract of the stevia plant inevitably also contains a mixture of all the above mentioned families of steviol glycosides. When it is desired to obtain a steviol glycoside composition comprising only one specific steviol glycoside or one specific family, complex isolation and purification techniques must be employed.

Thus, there remains a need to develop new stevia cultivars that contain predominantly a family of steviol glycosides or a particular steviol glycoside.

Stevia is characterized by a complex reproductive mechanism. It is a hermaphrodite species, but is highly cross-pollinated and photoperiod sensitive, resulting in self-incompatible, whitish florets in the florets of the small umbrella in the capitula. Complete double crossing (complete double crossing) with 8 parents was found to be 0 to 0.5% selfing and 0.7% to 68.7% outcrossing, indicating that there is some level of self-incompatibility (SI) in Stevia that is operating (Katayama et al, The practical application of Stevia and research and development data. The reproductive anatomy of male and female gametophytes is typical of angiosperms. Stevia is diploid and has 11 chromosome pairs, with a relatively small genome (1C ═ 1.2 Gb). Stevia can be propagated by cuttings (cuttings) or seeds.

The collapse of self-incompatibility systems and multiple independent transitions from outcrossing to inbreeding have been observed during the evolution of many different plant species. Inbreeding depression is a term describing the reduction in biocompatibility in a given population due to the shift from near-far to inbreeding. Plant morphological changes representing inbreeding depression typically occur after the self-incompatibility system (i.e., growth rate or viability) collapses.

The most valuable shape observed in the reported varieties is its self-affinity (SC), which can lead to the development of multiple inbred lines in stevia. This discovery provides important information about the genetic breeding value of new stevia rebaudiana cultivars.

One embodiment relates to a new cultivar of a stevia plant, a method or process for preparing a composition comprising steviol glycosides from a stevia plant, and the use of these compositions comprising steviol glycosides in consumer products.

Hereinafter, the term "steviol glycoside" refers to steviol glycosides naturally occurring in stevia rebaudiana including, but not limited to, steviol monoside, steviolbioside, raspberry glycoside, stevioside a, stevioside B, stevioside D, stevioside E2, stevioside F, dulcoside a, dulcoside B, rebaudioside a2, rebaudioside A3, rebaudioside B, rebaudioside C, rebaudioside D2, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I2, rebaudioside I3, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M2, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside 2, rebaudioside Q3, and combinations thereof.

Hereinafter, the terms "RebA," "RebB," "RebC," "RebD," "RebE," "RebF," "RebM," "RebN," and "RebO" refer to rebaudioside A, B, C, D, E, F, M, N and O, respectively.

Hereinafter, the terms "RebD 2", "RebF 2", "RebF 3", "RebG", "RebH", "RebI 2", "RebI 3", "RebJ", "RebK", "RebL", "RebM 2", "RebP", "RebQ 2", "RebQ 3", "RebR", reba "," RebT "," RebU "," RebV "," RebW "," RebX "," RebY "and" RebZ "refer to rebaudioside D2, F2, F3, G, H, I, I2, I3, J, K, L, M2, P, Q, Q2, Q3, R, S, T, U, V, W, X, Y and Z, respectively.

Hereinafter, "Stev", "StevA", "StevB", "StevD", "StevE", "StevF", "Sbio", "DulA", "DulB", "Rub" refer to stevioside, stevioside a, stevioside B, stevioside D, stevioside E, stevioside F, steviolbioside, dulcoside a, dulcoside B and raspberry, respectively.

Hereinafter, the term "TSG content" refers to the content of Total Steviol Glycosides (TSG) and is calculated as the sum of the concentrations of all Steviol glycosides on a dry weight w/w, including at least the following Steviol glycosides: DulA, RebC, RebN, RebO, Rub, Sbyo, Stev, RebB, RebA, RebE, RebD, RebM, and RebF.

Hereinafter, the term "% ratio" refers to the percentage ratio of the concentration of one steviol glycoside group to another steviol glycoside group or one steviol glycoside to another steviol glycoside group. For example, if a composition comprises 1% DulA, 5% RebC, 5% RebN, 5% RebO, 1% Rub, 1% Sbio, 20% Stev, 1% RebB, 40% RebA, 5% RebE, 1% RebD, 1% RebM, 1% RebF, and undetectable amounts of other steviol glycosides (all concentrations are% w/w on a dry basis), the "% ratio" of the (SvR1Gn) group to the (SvGn) group is 22.86%, and is calculated as follows:

SvR 1% ratio of 1Gn to SvGn 100 × (DulA + RebC + RebN + RebO) (/ (Rub + Sbio + Stev + RebB + RebA + RebE + RebD + RebM))

In a similar manner, the "% ratio" of group (SvR1Gn) to TSG content would be 18.39%, and calculated as follows:

SvR1 The% ratio of 1Gn to TSG 100 × (DulA + RebC + RebN + RebO) (% DulA + RebC + RebN + RebO + Rub + Skio + Stev + RebB + RebA + RebE + RebD + RebM + RebF) (% DulA + RebE + RebD + RebN + RebO) (% concentration of DulA + RebO + SbO + Stev + RebB

In a similar manner, the "% ratio" of RebM (i.e. a steviol glycoside) to TSG content would be 1.15%, and calculated as follows:

the% ratio of RebM to TSG is 100 RebM concentration/(DulA + RebC + RebN + RebO + Rub + Sbio + Stev + RebB + RebA + RebE + RebD + RebM + RebF concentration)

Brief Description of Drawings

Figure 1 shows growth rates of 314018 and 16139002 evaluated on MS medium to determine the degree of inbreeding depression (inbreeding depression) of self-compatible stevia variety 314018.

Detailed Description

One embodiment of the present application relates to the production of new stevia plant cultivars, including those with self-compatibility, which allows stevia plants to be self-pollinated and self-fertilized as compared to natural or commonly known stevia cross-pollination. Other embodiments provide for the discovery of stevia self-compatible variety 314018 and progeny 16139002 thereof, and the establishment of a breeding method based on stevia self-compatibility. By using the self-compatibility of self-compatible stevia species and progeny, new stevia cultivars can be produced by self-pollination, which lays the foundation for the controlled cross design in stevia to take advantage of heterosis (hybrid vigor).

One embodiment provides a new cultivar of a stevia plant comprising at least one new genetic breeding trait.

Another embodiment provides a new cultivar of a stevia plant comprising at least one steviol glycoside.

Another embodiment provides a new cultivar of stevia plants comprising predominantly a family of steviol glycosides.

Another embodiment provides a new cultivar of a stevia plant comprising predominantly one steviol glycoside.

Another embodiment provides a new cultivar of stevia plants comprising primarily steviol glycosides of the SvGn family.

Another embodiment provides a new cultivar of a stevia plant comprising predominantly RebM.

Another embodiment provides a new cultivar of a stevia plant comprising predominantly RebN.

Another embodiment provides a new cultivar of a stevia plant comprising predominantly RebO.

Another embodiment provides a new cultivar of a stevia plant comprising predominantly RebD.

Another embodiment provides a new cultivar of a stevia plant comprising predominantly RebE.

Another embodiment provides a new cultivar of a stevia plant comprising primarily RebD, RebE, RebM, RebO, and RebN.

Another embodiment provides dried or undried leaves of new stevia plant biomass for use as starting material for the production of steviol glycoside compositions. Other embodiments are that the leaves may optionally be ground to a fine powder. However, not only leaves, but also other parts of the stevia new cultivar plant (e.g., stems, roots, flowers, etc., or combinations thereof) can be used as starting materials.

Another embodiment provides a method for preparing a steviol glycoside composition, comprising the steps of: (a) providing a stevia new cultivar plant biomass, wherein the stevia new cultivar plant biomass comprises at least one steviol glycoside, (b) providing a solvent; (c) contacting stevia plant biomass with a solvent to extract at least one steviol glycoside from the plant biomass; (d) isolating stevia new cultivar plant biomass to obtain a steviol glycoside composition comprising at least one steviol glycoside.

The solvent may be water, alcohol, aqueous alcohol, or any other solvent known for producing stevia extracts or plant extracts.

The method may further include other refining and purification techniques or methods known for the production of steviol glycosides. Non-limiting examples include flocculation, precipitation, enzyme treatment, biotransformation, fermentation, ion exchange resin treatment, membrane filtration, macroporous adsorbent resin treatment, activated carbon treatment, chromatography, column separation, crystallization, centrifugation, evaporation, distillation, concentration, mixing, drying, grinding, sieving, granulation, agglomeration, solubilization, in any order or number of steps.

Another embodiment provides a consumable comprising a stevia composition comprising at least one steviol glycoside.

Another embodiment provides a stevia plant comprising at least one new genetic trait, i.e., self-affinity, that can be used for cross breeding and heterosis utilization.

Another embodiment provides stevia cross breeding methods based on stevia self-affinity for improving agronomic traits such as plant height, leaf size, leaf yield (leaf yield), grain number (kernel number), grain weight (kernel weight), maturity, disease resistance (disease resistance) and lodging resistance (lodging resistance), and/or metabolic traits such as steviol glycoside content.

Another embodiment provides a new cultivar of stevia rebaudiana, wherein the percentage ratio of SvGn family steviol glycoside content to TSG (total steviol glycoside) content is at least about 77%.

Another embodiment provides a new stevia cultivar wherein the percentage ratio of the steviol glycoside content of family SvR1Gn to the TSG (total steviol glycoside) content is at least about 17%.

Another embodiment provides a new stevia cultivar wherein the percentage ratio of the steviol glycoside content of family SvX1Gn to the TSG (total steviol glycoside) content is at least about 1%.

Another embodiment provides a new stevia cultivar wherein the percentage ratio of RebM content to TSG (total steviol glycoside) content is at least about 1%.

Another embodiment provides a new stevia cultivar wherein the percentage ratio of RebO content to TSG (total steviol glycoside) content is at least about 1%.

Another embodiment provides a new stevia cultivar wherein the percentage ratio of RebD content to TSG (total steviol glycoside) content is at least about 1%.

Another embodiment provides a new stevia cultivar wherein the percentage ratio of RebN content to TSG (total steviol glycoside) content is at least about 1%.

Another embodiment provides a new stevia cultivar wherein the percentage ratio of RebE content to TSG (total steviol glycoside) content is at least about 1%.

Another embodiment provides a new stevia cultivar wherein the percentage ratio of the combined content of RebD, RebE, RebM, RebO, and RebN to the TSG (total steviol glycoside) content is at least about 1%.

Another embodiment provides a method for preparing an extract of a stevia cultivar of the above embodiment, comprising the steps of: providing a plant biomass of a new stevia cultivar comprising at least one steviol glycoside; providing a solvent; contacting a new stevia cultivar plant biomass with a solvent to extract at least one steviol glycoside from the plant biomass; isolating a new stevia cultivar plant biomass to obtain an extract comprising at least one steviol glycoside. Another embodiment includes the above method, further comprising the steps of: the novel extract is treated by methods known in the art for treating a composition comprising at least one steviol glycoside to render the novel extract comprising at least one steviol glycoside suitable for use in a food, beverage or other consumable, as well as consumables comprising the novel extract and methods of making the consumables therefrom.

In another embodiment, the percent ratio of RebM content to TSG (total steviol glycoside) content in a new stevia new cultivar is at least about 1%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, or about 85%, about 90%, or about 95% to about 100%.

In another embodiment, the percentage ratio of RebO content to TSG (total steviol glycoside) content in a new stevia rebaudiana cultivar is at least about 1%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, or about 85%, about 90%, or about 95% to about 100%.

In another embodiment, the percentage ratio of RebN content to TSG (total steviol glycoside) content in a new stevia rebaudiana cultivar is at least about 1%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, or about 85%, about 90%, or about 95% to about 100%.

In another embodiment, the percentage ratio of RebD content to TSG (total steviol glycoside) content in a new stevia rebaudiana cultivar is at least about 1%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, or about 85%, about 90%, or about 95% to about 100%.

In another embodiment, the percent ratio of RebE content to TSG (total steviol glycoside) content in the new stevia rebaudiana cultivar is at least about 1%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, or about 85%, about 90%, or about 95% to about 100%.

In another embodiment, the percentage ratio of the combined content of RebD, RebE, RebM, RebO, and RebN to the TSG (total steviol glycoside) content in the new stevia rebaudiana cultivar is at least about 1%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, or about 85%, about 90%, or about 95% to about 100%.

In another embodiment, the percentage ratio of SvGn family steviol glycoside content to TSG (total steviol glycoside) content in the new stevia rebaudiana cultivar is at least about 77%, about 78%, about 79%, about 80%, about 81%, about 82%, about 83%, about 84%, about 85%, about 86%, about 87%, about 88%, about 89%, about 90%, about 91%, about 92%, about 93%, about 94%, about 95%, about 96%, about 98%, or about 99% to about 100%.

In another embodiment, the percentage ratio of the steviol glycoside content of family SvR1Gn to the TSG (total steviol glycoside) content in the new stevia rebaudiana cultivar is at least about 17%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, about 85%, about 90%, or about 95% to about 100%.

In another embodiment, the percentage ratio of the steviol glycoside content of family SvX1Gn to the TSG (total steviol glycoside) content in the new stevia rebaudiana cultivar is at least about 1%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, or about 85%, about 90%, or about 95% to about 100%.

In another embodiment, the new cultivar is Stevia 314018 obtained by selective breeding of the Stevia (Stevia rebaudiana bertoni) plant, its progeny 16139002 and other progeny from 314018 and 16139002. Production of stevia plants having the desired characteristics described herein can be achieved by callus cultures deposited at the Chinese General Microbiological Culture Collection Center (China General Microbiological Culture Center).

In another embodiment, a plant of stevia cultivar 314018 or 16139002 is provided, wherein a representative sample of living plant tissue of said cultivar is deposited at CGMCC.

In another embodiment, a plant or part thereof produced by growing stevia rebaudiana cultivar 314018 or 16139002 is provided. Another embodiment provides a plant part of stevia rebaudiana cultivar 314018 or 16139002, wherein the plant part is a seed, leaf, pollen, stem, root, ovule, or cell.

Another embodiment provides a stevia plant or portion thereof having all the physiological and morphological characteristics of stevia cultivar 314018 or 16139002.

Another embodiment provides a food or feed product produced by a plant of stevia cultivar 314018 or 16139002 or a part thereof, a tissue or cell culture of regenerable cells of stevia cultivar 314018 or 16139002, wherein the tissue or cell culture of said cultivar comprises tissue or cells from a plant part selected from the group consisting of: leaves, pollen, embryos, cotyledons, hypocotyls, meristematic cells, roots, root tips, pistils, anthers, flowers and stems. Another embodiment provides stevia plants regenerated from the tissue or cell culture, wherein the plants have all the morphological and physiological characteristics of stevia cultivars 314018 or 16139002 listed in table 1.

Another embodiment provides a method of asexually propagating stevia rebaudiana cultivars 314018 or 16139002 comprising the steps of: collecting tissue or cells from the plant capable of propagation; culturing said tissue or cells of said plant to obtain a proliferating shoot; rooting the proliferated shoots to obtain rooted plantlets; or culturing said tissue or cell to obtain a proliferating shoot, or to obtain a plantlet. Other embodiments include stevia plants produced by this method.

At least one deposited line can also be used to produce or produce varieties, cultivars and lines of stevia by conventional cross breeding techniques or molecular techniques that transfer one or more genetic elements (genes, promoters, protein coding sequences) and the like to other stevia plants.

Alternatively, at least one new stevia cultivar disclosed herein can be used to produce or produce a new stevia cultivar by classical selection and cross breeding, alone or in combination with chemical or radiation-induced mutations.

New stevia cultivars can be generated or produced by classical selection and crossbreeding using at least one stevia cultivar selected from the group comprising: 314018, 16139002, progeny from either variety, and/or seeds thereof. The self-affinity (SC) trait of 314018 disclosed herein can be used to produce stevia inbred seeds. In combination with Chemical Hybridizing Agent (CHA) induced male sterility, cytoplasmic male sterility or genetic male sterility, hybrid seed between two stevia inbred lines with the same genetic characteristics can be produced to exploit potential heterosis.

In another embodiment, the new cultivar of a stevia plant is F1, F2, F3 or subsequent progeny of at least one new stevia cultivar disclosed herein.

In another embodiment, the new cultivar of a stevia plant is F1, F2, F3 or subsequent progeny of at least one new stevia cultivar selected from the group consisting of 314018, 16139002.

In another embodiment, the production of doubled haploids (doubled haploids) can also be used for the development of homozygous cultivars in breeding programs. Doubled haploids are produced by doubling a set of chromosomes in a heterozygous plant to produce an individual that is fully homozygous. See, for example, Wan, et al, theor.appl.genet., 77: 889-892(1989).

Descriptions of other breeding methods commonly used for different traits and crops can be found in one of a variety of references (e.g., Allard (1960); Simmonds (1979); Sneep, et al (1979); Fehr (1987)).

Appropriate testing should detect any significant defects and determine the level of superiority or improvement over the current cultivar. In addition to exhibiting superior performance, there is a need to be compatible with industry standards or to create new cultivars for new markets. The introduction of new cultivars will create additional costs for seed producers, as well as for growers, processors and consumers for specific advertising, marketing and commercial production practices and new product utilization. Tests conducted prior to release of new cultivars should take into account development costs and technical advantages of the final cultivar. For seed-reproducing cultivars, seeds must be produced easily and economically.

Stevia flowers are hermaphrodite because their male and female structures are in the same flower. Hybrid or hybrid seed is produced by artificial crossing between selected parents. By artificially removing male anthers, flower buds of parents to be female are emasculated before flowering. At flowering time, pollen from a parent plant designated as male was manually placed on the stigma of a previously emasculated flower. Seeds developed from crossing are referred to as first generation (F1) hybrid seeds. Planting such seeds produces F1 hybrid plants, half of whose genetic components are derived from the female parent and half are derived from the male parent. The isolation of the gene begins with meiosis, resulting in second generation (F2) seeds. Each F2 seed has a unique combination of genes, assuming multiple genetic differences between the original parents.

In another embodiment, a plant having a higher percentage ratio of SvGn family steviol glycoside content to TSG (total steviol glycoside) content as compared to 314018 and 16139002 is the first or subsequent generation of at least one new stevia cultivar disclosed herein whose seeds have been chemically or radiation mutagenized.

In another embodiment, the plant having a higher percentage ratio of SvGn family steviol glycoside content to TSG (total steviol glycoside) content as compared to 314018 and 16139002 is the first or subsequent generation of at least one new stevia rebaudiana cultivar selected from the group comprising 314018 and 16139002, whose seeds have been chemically or radiation mutagenized.

In another embodiment, a method of crossbreeding a stevia new cultivar having a higher percentage ratio of RebM content to TSG (total steviol glycoside) content than 314018 and 16139002 is disclosed. In the cross breeding method, at least one parent plant is selected from the novel stevia cultivars disclosed herein.

In another embodiment, a method of crossbreeding a stevia new cultivar having a higher percentage ratio of RebM content to TSG (total steviol glycoside) content than 314018 and 16139002 is disclosed. In the method of cross breeding, one parent plant is selected from the group comprising 314018 and 16139002.

In another embodiment, the new stevia cultivar with a higher percentage ratio of RebM content to TSG content as compared to 314018 and 16139002 is F1, F2, F3 or subsequent progeny of the new stevia cultivars disclosed herein.

In another embodiment, the stevia new cultivar with a higher percentage ratio of RebM content to TSG content as compared to 314018 and 16139002 is F1, F2, F3 or subsequent progeny of a stevia new cultivar selected from the group consisting of 314018 and 16139002.

Another embodiment provides nucleotide and/or amino acid sequences obtained from the novel stevia cultivars disclosed herein.

Another embodiment provides a nucleotide and/or amino acid sequence obtained from a new stevia cultivar selected from the group consisting of 314018 and 16139002.

In another embodiment, the nucleotide sequence obtained from the novel stevia cultivar herein is a DNA nucleotide sequence.

In another embodiment, the nucleotide sequence obtained from the new stevia cultivar herein is an RNA nucleotide sequence.

In another embodiment, the nucleotide sequence obtained from the new stevia cultivar is a DNA nucleotide sequence capable of affecting at least one step of steviol glycoside biosynthesis in stevia plant cells.

In another embodiment, the nucleotide sequence obtained from the new stevia cultivar is a DNA nucleotide sequence capable of affecting the formation of β -1, 2O-glycosidic linkages in steviol glycoside molecules.

In another embodiment, the nucleotide sequence obtained from the new stevia cultivar is a DNA nucleotide sequence capable of affecting the formation of β -1, 3O-glycosidic linkages in steviol glycoside molecules.

In another embodiment, the amino acid sequence obtained from the new stevia cultivar is a protein amino acid sequence.

In another embodiment, the amino acid sequence obtained from the new stevia cultivar is a protein amino acid sequence capable of affecting at least one step of steviol glycoside biosynthesis in stevia plant cells.

In another embodiment, the amino acid sequence obtained from the new stevia cultivar is an enzyme amino acid sequence.

In another embodiment, the amino acid sequence obtained from the new stevia cultivar is an amino acid sequence of an enzyme capable of affecting at least one step of steviol glycoside biosynthesis in cells of a stevia plant.

One skilled in the art will recognize that genetic diversity is the basis for plant breeding. It can be seen that the activity of the S-locus in the new stevia cultivars of the invention (including 314018 and 16139002) differs from that of other stevia cultivars. Thus, the gene expression models in the new stevia cultivars of the invention (including 314018 and 16139002) provide superior models for self-compatible trait transfer and integration. Affecting the S-locus gene to produce new stevia breeding material in a desired orientation can also be achieved with prior art CRISPR/Cas9 genome editing techniques.

In another embodiment, dried leaves of at least one new stevia cultivar plant are extracted to obtain a steviol glycoside composition, hereinafter referred to as "new extract".

In one embodiment, dried leaves of at least one stevia new cultivar selected from the group comprising 314018 and 16139002 are subjected to water extraction (e.g., according to the method described in U.S. patent No. 7,862,845, the entire contents of which are incorporated herein by reference) to produce a steviol glycoside composition. Any other extraction method may also be used, including but not limited to membrane filtration, supercritical fluid extraction, enzyme-assisted extraction, microorganism-assisted extraction, ultrasound-assisted extraction, microwave-assisted extraction, and the like.

In another embodiment, the percentage ratio of SvGn family steviol glycoside content to TSG (total steviol glycoside) content in a stevia rebaudiana cultivar is at least about 77%, about 78%, about 79%, about 80%, about 81%, about 82%, about 83%, about 84%, about 85%, about 86%, about 87%, about 88%, about 89%, about 90%, about 91%, about 92%, about 93%, about 94%, about 95%, about 96%, about 98%, or about 99% to about 100%.

In another embodiment, the percentage ratio of the steviol glycoside content of family SvR1Gn to the TSG (total steviol glycoside) content in the new stevia rebaudiana cultivar is at least about 17%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, about 85%, about 90%, or about 95% to about 100%.

In another embodiment, the ratio of the steviol glycoside content of family SvX1Gn to the TSG (total steviol glycoside) content in the new stevia rebaudiana cultivar is at least about 1%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, or about 85%, about 90%, or about 95% to about 100%.

In another embodiment, the percentage ratio of RebD content to TSG (total steviol glycoside) content in a new stevia rebaudiana cultivar is at least about 1%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, or about 85%, about 90%, or about 95% to about 100%.

In another embodiment, the percent ratio of RebE content to TSG (total steviol glycoside) content in the new stevia rebaudiana cultivar is at least about 1%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, or about 85%, about 90%, or about 95% to about 100%.

In another embodiment, the percentage ratio of RebM content to TSG content in a stevia new cultivar is at least about 1%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, or about 85%, about 90%, or about 95% to about 100%.

In another embodiment, the percentage ratio of RebO content to TSG (total steviol glycoside) content in a new stevia rebaudiana cultivar is at least about 1%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, or about 85%, about 90%, or about 95% to about 100%.

In another embodiment, the percentage ratio of RebN content to TSG (total steviol glycoside) content in a new stevia rebaudiana cultivar is at least about 1%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, or about 85%, about 90%, or about 95% to about 100%.

In another embodiment, the percentage ratio of the combined content of RebD, RebE, RebM, RebO, and RebN to the TSG (total steviol glycoside) content in the new stevia rebaudiana cultivar is at least about 1%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, or about 85%, about 90%, or about 95% to about 100%.

In another embodiment, the methods of the present application further comprise purifying or isolating steviol glycosides, including but not limited to RebA, RebD, RebE, RebM, RebO, RebN, from the novel extract. Any suitable purification method may be used, for example crystallization, by membrane separation, centrifugation, extraction (liquid-liquid or solid-liquid), supercritical fluid extraction, chromatographic separation, adsorption, HPLC (preparative or analytical) or a combination of such methods.

Another embodiment provides a consumer product comprising the novel extract.

In another embodiment, a novel extract is provided as part of a mixture. In a particular embodiment, the mixture is selected from the following mixtures: steviol glycosides, stevia extracts, other by-products of the isolation and purification process of steviol glycosides, or any combination thereof. In one embodiment, the mixture comprises the novel extract in an amount of from about 10% to about 99%, such as from about 20% to about 99%, from about 30% to about 99%, from about 40% to about 99%, from about 50% to about 99%, from about 60% to about 99%, from about 70% to about 99%, from about 80% to about 99%, and from about 90% to about 99%, on a dry weight basis. In a particular embodiment, the mixture comprises the novel extract in an amount greater than about 91%, greater than about 92%, greater than about 93%, greater than about 94%, greater than about 95%, greater than about 96%, greater than about 97%, greater than about 98%, and greater than about 99% by dry weight.

In another embodiment, the novel extract comprises one or more additional steviol glycosides, including but not limited to naturally occurring steviol glycosides, such as steviol monoside, steviol bioside, raspberry glycoside, dulcoside B, dulcoside a, rebaudioside B, rebaudioside G, stevioside, rebaudioside C, rebaudioside F, rebaudioside a, rebaudioside I, rebaudioside E, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside M2, rebaudioside D2, rebaudioside N, rebaudioside O, synthetic steviol glycosides, such as enzymatically glycosylated steviol glycosides, and combinations thereof.

The novel extract may be present in the composition in such an amount: the composition, when added to a consumer product, is effective to provide a concentration of about 1ppm to about 10,000ppm, for example about 1ppm to about 4,000ppm, about 1ppm to about 3,000ppm, about 1ppm to about 2,000ppm, about 1ppm to about 1,000 ppm. In another embodiment, the novel extract is present in the composition in an amount such that: the composition, when added to a consumer product, is effective to provide a concentration of about 10ppm to about 1,000ppm, for example about 10ppm to about 800ppm, about 50ppm to about 600ppm or about 200ppm to about 250 ppm. In a particular embodiment, the novel extract is present in the composition in an amount such that: the composition is effective to provide a concentration of about 300ppm to about 600ppm when added to a consumer product.

Sweetener composition

Another embodiment provides sweetener compositions comprising one or more of the novel extracts of the present application.

In one embodiment, the TSG (total steviol glycosides) content in the novel extract is at least about 1%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, or about 85%, about 90%, or about 95% to about 100%, all percentages by weight on a dry weight basis.

In another embodiment, the percentage ratio of RebD content to TSG (total steviol glycoside) content in the novel extract is at least about 1%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, or about 85%, about 90%, or about 95% to about 100%.

In another embodiment, the percentage ratio of the RebE content to the TSG (total steviol glycoside) content in the new extract is at least about 1%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, or about 85%, about 90%, or about 95% to about 100%.

In another embodiment, the percentage ratio of the RebM content to the TSG (total steviol glycoside) content in the new extract is at least about 1%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, or about 85%, about 90%, or about 95% to about 100%.

In another embodiment, the percent ratio of the RebO content to the TSG (total steviol glycoside) content in the novel extract is at least about 1%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, or about 85%, about 90%, or about 95% to about 100%.

In another embodiment, the percentage ratio of RebN content to TSG (total steviol glycoside) content in the novel extract is at least about 1%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, or about 85%, about 90%, or about 95% to about 100%.

In another embodiment, the percentage ratio of the combined content of RebD, RebE, RebO, RebM, and RebN to the TSG (total steviol glycoside) content in the new extract is at least about 1%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, or about 85%, about 90%, or about 95% to about 100%.

As used herein, "sweetener composition" refers to a composition used to sweeten a sweetenable composition (i.e., a composition that may be sweetened) comprising at least one sweet-tasting ingredient and at least one other material.

In another embodiment, the novel extract is the only sweetener in the sweetener composition, i.e., the novel extract is the only compound present in the sweetener composition that provides detectable sweetness. In another embodiment, the sweetener composition comprises the compounds of the novel extract in combination with one or more sweetener compounds.

The amount of the novel extract in the sweetener composition may vary. In one embodiment, the novel extract is present in the sweetener composition in any amount that: when the sweetener composition is added to a sweetenable composition or a sweetenable consumable, the desired sweetness is imparted.

The sweetness of a non-sucrose sweetener can also be measured relative to a sucrose reference by determining the sucrose equivalence (sucrose equivalence) of the non-sucrose sweetener. Typically, taste panellists are trained to test the sweetness of a reference sucrose solution containing 1-15% sucrose (w/v; weight/volume). The other non-sucrose sweeteners are then tasted at a series of dilutions to determine the concentration of non-sucrose sweetener that is as sweet as a given percentage sucrose reference. For example, if a 1% sweetener solution is as sweet as a 10% sucrose solution, the sweetener is said to be 10 times as potent as sucrose.

In another embodiment, the novel extract is present in the sweetener composition in an amount such that: the sweetener composition, when added to a sweetenable composition or a sweetenable consumable, is effective to provide a sucrose equivalence of greater than about 10% (w/v), e.g., greater than about 11%, greater than about 12%, greater than about 13%, or greater than about 14%.

Another measure of the amount of sucrose, and hence sweetness, in a reference solution can be described in degrees brix (degreeBrix, ° Bx). The degree of brix is 1 gram of sucrose in 100 grams of solution and represents the strength of the solution as a percentage by weight (% w/w; weight/weight), strictly speaking, by mass. In one embodiment, the sweetener composition comprises the novel extract in an amount of: when present in the sweetening composition, is effective to provide the sweetness equivalence of the sugar of about 0.50 to 14 degrees brix, for example about 5 to about 11 degrees brix, about 4 to about 7 degrees brix, or about 5 degrees brix. In another embodiment, the composition comprising the novel extract is present with at least one other sweetener in an amount effective to provide sweetness equivalence of any of the above.

In another embodiment, the novel extract is present in the sweetener composition in an amount such that: the sweetener composition, when added to a consumable (e.g., a beverage), is effective to provide a concentration of from about 1ppm to about 10,000ppm, such as from about 1ppm to about 4,000ppm, from about 1ppm to about 3,000ppm, from about 1ppm to about 2,000ppm, from about 1ppm to about 1,000 ppm. In another embodiment, the novel extract is present in the sweetener composition in an amount such that: the composition, when added to a consumer product, is effective to provide a concentration of about 10ppm to about 1,000ppm, for example about 10ppm to about 800ppm, about 50ppm to about 600ppm or about 200ppm to about 250 ppm. In a particular embodiment, the novel extract is present in the sweetener composition in an amount such that: the sweetening composition is effective to provide a concentration of about 300ppm to about 600ppm when added to a consumable.

In other embodiments, the novel extract is present in the sweetener composition in an amount such that: when the sweetener composition is added to a consumable (e.g., a beverage), the concentration of the compound above, at, or below a threshold sweetener recognition level is effectively provided.

Taste enhancing compositions

In another embodiment, a taste enhancing composition or portion thereof comprising one or more novel extracts is provided.

As used herein, "taste enhancer composition" refers to a composition that is capable of enhancing or intensifying the perception of a particular taste in a consumable. The terms "taste enhancing composition" or "taste enhancer" are synonymous with the terms "taste potentiator", "taste potentiator" and "taste potentiator". Generally, the taste enhancing compositions provided herein can enhance or enhance the taste of a taste ingredient (i.e., any substance that provides sweetness, sourness, saltiness, savoury (savoryness), bitterness, metallic taste, astringency, sweetness aftertaste (sweet lingering taste), sweetness onset (sweet onset), and the like). Without being bound by any theory, the taste enhancing composition may not contribute any noticeable taste to the consumer product to which it is added, as the new extract is present in the consumer product at a concentration at or below its taste recognition threshold concentration.

As used herein, "taste recognition threshold concentration" refers to the lowest concentration of a component (e.g., a compound) in a consumable that is perceptible to a particular taste or off-taste. The taste recognition threshold concentration varies for different compounds and may vary with respect to the individual that perceives the taste or the particular consumable.

In another embodiment, the taste enhancing composition comprises the novel extract in an amount of: when the taste enhancing composition is added to a consumable, it is effective to provide a concentration at or below the threshold taste recognition concentration of the new extract.

In another embodiment, the novel extract is present in the taste enhancing composition in an amount such that: when the taste enhancing composition is added to a consumable, it is effective to provide a concentration below the threshold taste recognition concentration of the new extract.

In another embodiment, the novel extract is present in the taste enhancing composition in an amount such that: the taste enhancing composition, when added to a consumable, is effective to provide a concentration that is at least about 1%, at least about 5%, at least about 10%, at least about 15%, at least about 20%, at least about 25%, at least about 30%, at least about 35%, at least about 40%, at least about 45%, or at least about 50% or more below a threshold taste recognition concentration.

In some embodiments, the novel extract is present in the taste-enhancing composition in an amount such that: when added to a consumer product, will provide a concentration of about 0.5ppm to about 1000 ppm. For example, the novel extract is present in the composition in an amount such that: when added to a consumer product, will provide a concentration of about 1ppm to about 300ppm, about 0.1ppm to about 75ppm, or about 500ppm to about 3,000 ppm.

The concentration of the novel extract in the taste-enhancing composition can be selected by those skilled in the art such that it imparts an enhanced taste to a consumable comprising at least one taste ingredient. For example, the skilled person may select the concentration of the new extract in the taste-enhancing composition such that the taste-enhancing composition and/or the new extract does not impart any perceptible taste to the consumer product when the taste-enhancing composition is added thereto.

In another embodiment, the addition of the taste enhancing composition increases the detected taste of at least one taste ingredient in the consumable as compared to the detected taste of the same ingredient in the consumable in the absence of the taste enhancing agent.

Suitable taste ingredients include, but are not limited to, vanillin, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, green flower spirit (viridiflorol), almond, menthol (including menthol without mint), grape skin extract, and grape seed extract. "flavoring agent" and "taste ingredient" are synonymous and may include natural or synthetic substances or combinations thereof. Flavoring agents also include any other substance that imparts a taste, and may include natural or non-natural (synthetic) substances that are safe for humans or animals when used within generally acceptable ranges. Non-limiting examples of proprietary flavoring agents includeNatural Flavoring Sweetness Enhancer K14323(

Darmstadt, Germany), SYMRISE Natural flavour Mask for sweeeners 161453 and 164126(SYMRISE, Holzminden,germany), NATURAL advance bipolar filters 1, 2, 9 and 10(NATURAL advance, Freehold, New Jersey, u.s.a.) and SUCRAMASK (Creative Research Management, Stockton, California, u.s.a.).

In another embodiment, the taste enhancer composition comprising the new extract enhances the taste (single taste or overall taste) when added to a consumable. Alternatively, the new extract may be added directly to the consumable, i.e., not provided in the form of a composition, to enhance taste. In this embodiment, the new extract is a taste enhancer and is added to the consumable at a concentration at or below its threshold taste recognition concentration.

In another embodiment, the taste enhancing composition is a sweet taste enhancing composition. As used herein, "sweet taste enhancing composition" refers to a composition that is capable of enhancing or enhancing the perception of sweet taste of a consumable (e.g., a beverage). The term "sweetness enhancer" is synonymous with the terms "sweetness tract enhancer", "sweetness enhancer" and "sweetness enhancer".

As used herein, a "sweet taste recognition threshold concentration" is the lowest known concentration of a sweet taste compound that is perceptible by a human's taste. Generally, the sweetness enhancing compositions of the present invention can enhance or potentiate the sweetness of a consumable without providing any significant sweetness by itself, because the concentration of the new extract in the sweetness enhancing composition is at or below its sweetness recognition threshold concentration, whether in the sweetness enhancing composition, in the consumable after addition of the sweetness enhancing composition, or both. The sweetness recognition threshold concentration for a particular compound is specific and may vary depending on temperature, substrate, composition, and/or taste system.

In another embodiment, the sweetness enhancing composition comprises the new extract in an amount of: when the sweetness enhancing composition is added to a consumable, a concentration at or below the threshold sweetness recognition concentration for the new extract is effectively provided.

In another embodiment, the sweetness enhancing composition comprises the new extract in an amount of: when the sweetness enhancing composition is added to a consumable, it is effective to provide a concentration below the threshold sweetness recognition concentration for the new extract.

In another embodiment, the one or more novel extracts are present in the sweetness enhancing composition in an amount such that: when added to a consumable, the sweetness enhancing composition is effective to provide a concentration that is at least about 1%, at least about 5%, at least about 10%, at least about 15%, at least about 20%, at least about 25%, at least about 30%, at least about 35%, at least about 40%, at least about 45%, or at least about 50% or less of the threshold sweetness recognition concentration.

In some embodiments, the one or more novel extracts are present in the sweetness enhancing composition in an amount such that: when added to a consumable product, will provide a concentration of compounds of the new extract of about 0.5ppm to about 1000 ppm. For example, one or more novel extracts are present in the composition in such amounts: when added to a consumer product, will provide a concentration of about 1ppm to about 300ppm, about 0.1ppm to about 75ppm, or about 500ppm to about 3,000 ppm. Alternatively, the new extract may be added directly to the consumable, i.e., not provided in the form of a composition, to enhance sweetness. In this embodiment, the one or more new extracts are sweetness enhancers and are added to the consumable at a concentration at or below its sweetness recognition threshold concentration.

Sweetness of a given composition is typically measured with reference to a sucrose solution. See generally "a Systematic Study of concentration-Response Relationships of sweeeners," g.e.dubois, d.e.walters, s.s.schiffman, z.s.warwick, b.j.booth, s.d.pecore, k.gibes, b.t.car, andl.m.brands, in sweeeners: discovery, Molecular Design and Chemoreception, D.E.Walters, F.T.Orthoefer, and G.E.DuBois, eds., American Chemical Society, Washington, DC (1991), pp 261-.

It is contemplated that the sweetness enhancing composition may comprise one or more sweetness enhancers in addition to the new extract. In one embodiment, the sweetness enhancing composition may comprise an additional sweetness enhancer. In other embodiments, the sweetness enhancing composition may comprise two or more additional sweeteners. In embodiments where two or more sweetness enhancers are used, each sweetness enhancer should be present below its respective sweetness recognition threshold concentration.

Suitable sweetness enhancers include, but are not limited to, the group consisting of: 2-hydroxybenzoic acid, 3-hydroxybenzoic acid, 4-hydroxybenzoic acid, 2, 4-dihydroxybenzoic acid, 3, 4-dihydroxybenzoic acid, 2, 5-dihydroxybenzoic acid, 2, 6-dihydroxybenzoic acid, 2, 3, 4-trihydroxybenzoic acid, 2, 4, 6-trihydroxybenzoic acid, 3-aminobenzoic acid, 4-aminobenzoic acid, FEMAGRAS enhancer 4469, FEMAGRAS enhancer 4701, FEMA GRAS enhancer 4720, FEMA GRAS enhancer 4774, FEMA GRAS enhancer 4708, FEMA GRAS enhancer 4728, FEMA GRAS enhancer 4601, and combinations thereof.

Suitable sweeteners include, but are not limited to, sucrose, glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose, arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, fructose, idose, mannose, talose, fructose, psicose, sorbose, tagatose, mannoheptulose, sedoheptulose (sedoheltulose), octulose (octolose), fucose, rhamnose, arabinose, turanose, sialose (sialose), rebaudioside a, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside N, rebaudioside O, dulcoside a, rubusoside B, stevioside, mogroside iv (mogroside iv), Mogroside V, Lo Han Guo (Luo han guo), siamenoside (siamenoside), monatin (monatin) and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein (brazzein), hernandulcin (phyllodulin), smilacin (glycophyllin), phlorizin (phloridzin), trilobatin (trilobatin), piceidin (baiyunoside), ostracolin (osladin), polypodoside A (polypodoside A), pterocaryosin A (pterocaryoside A), pterocaryosin B, sapindoside (saprolide), pseudolaroside I (phyxoside I), triterpene I (triterpenoid I), picroside A (picroside I), and salts thereof (acetylpicroside I), and salts thereof (e I), such as picroside A (picroside I), picroside A (picroside I, picroside A (picroside I), picroside I, aspartame, alitame, saccharin and its salts, neohesperidin dihydrochalcone (neohesperidin dihydrochalcone), cyclamate (cyclamate), cyclamic acid and its salts, neotame (neotame), advatame, Glycosylated Steviol Glycosides (GSG), and combinations thereof.

In another embodiment, the sweetener is a caloric sweetener or a mixture of caloric sweeteners. In another embodiment, the caloric sweetener is selected from the group consisting of sucrose, fructose, glucose, high fructose corn/starch syrup, beet sugar, cane sugar, and combinations thereof.

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

In another embodiment, the sweetener is a non-caloric sweetener or a mixture of non-caloric sweeteners. In one example, the non-caloric sweetener is a natural high-potency sweetener. As used herein, the phrase "natural high-potency sweetener" refers to any composition that is not naturally occurring in nature and that characteristically has a sweetness potency greater than sucrose, fructose, or glucose, but has less calories. Natural high-potency sweeteners may be provided as pure compounds or alternatively as part of an extract.

In another embodiment, the non-caloric sweetener is a synthetic high-potency sweetener. As used herein, the phrase "synthetic sweetener" refers to any composition that is not naturally occurring in nature and that characteristically has a sweetness potency greater than sucrose, fructose, or glucose, but has less calories.

In another embodiment, the addition of the sweetness enhancer increases the detected sucrose equivalence of at least one sweetener in the consumable as compared to the sucrose equivalence of the same consumable in the absence of the sweetness enhancer.

In another embodiment, the consumable is a beverage. The beverage comprises a novel extract and at least one sweetener, wherein the one or more novel extracts are present at a concentration at or below their sweetness recognition threshold. The novel extract and the at least one sweetener may be provided separately or in the form of a sweetness enhancing composition. In a particular embodiment, the increase in sucrose equivalence detected is, for example, about 0.2% to about 5.0%, such as about 1%, about 2%, about 3%, about 4%, or about 5%.

The sweetener can be any of the natural or synthetic sweeteners provided herein. In another embodiment, the sweetener is a carbohydrate sweetener that provides calories. Thus, the incorporation of sweetness enhancers thus reduces the amount of caloric carbohydrate sweetener that must be used in a given consumable, allowing for the production of a reduced-calorie consumable.

The composition can be tailored to provide a desired caloric content. For example, the compositions may be "full calorie" such that they impart a desired sweetness when added to a consumable (e.g., a beverage) and have about 120 calories per 8 ounce serving. Alternatively, the compositions may be "medium calorie" such that they impart a desired sweetness when added to a consumable (e.g., as a beverage) and less than about 60 calories per 8 ounce serving. In other embodiments, the compositions may be "low-calorie" such that they impart a desired sweetness when added to a consumable (e.g., as a beverage) and less than 40 calories per 8 ounce serving. In another embodiment, the compositions may be "zero calorie" such that they impart a desired sweetness when added to a consumable (e.g., a beverage) and are less than 5 calories per 8 ounce serving.

Additive agent

The compositions (e.g., sweetener compositions and taste enhancing compositions) may comprise one or more additives, as detailed below, in addition to the novel extract. In another embodiment, the composition comprises 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 flavouring ingredients, astringent compounds, protein or protein hydrolysates, surfactants, emulsifiers, weighting agents (weighingants), gums, antioxidants, colorants, flavonoids, alcohols, polymers, and combinations thereof. In some embodiments, the additives are used to improve the temporal and taste profile of the sweetener to provide a sweetener composition with a taste similar to sucrose.

In another embodiment, the composition further comprises one or more polyols. As used herein, the term "polyol" refers to a molecule comprising more than one hydroxyl group. The polyol may be a diol, triol or tetraol, which contains 2, 3 and 4 hydroxyl groups respectively. The polyols may also contain more than four hydroxyl groups, for example, pentaols, hexaols, heptaols, and the like, which contain 5,6, or 7 hydroxyl groups, respectively. In addition, the polyols may also be sugar alcohols, polyhydric alcohols or polyols in reduced form of carbohydrates, in which carbonyl groups (aldehydes or ketones, reducing sugars) are reduced to primary or secondary hydroxyl groups.

In some embodiments, non-limiting examples of polyols include erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerol), threitol, galactitol, isomaltulose, reduced isomaltooligosaccharides, reduced xylooligosaccharides, reduced gentiooligosaccharides, reduced maltose syrups, reduced glucose syrups, and sugar alcohols or other carbohydrates capable of being reduced that do not adversely affect the taste of the composition.

In another embodiment, the polyol is present in the composition in an amount such that: when present in a consumable (e.g., a beverage), is effective to provide a concentration of about 100ppm to about 250,000 ppm. In another embodiment, the polyol is present in the composition in an amount such that: when present in a consumable product, is effective to provide a concentration of about 400ppm to about 80,000ppm, for example about 5,000ppm to about 40,000 ppm.

In another embodiment, one or more of the novel extracts are present in the composition with a polyhydric alcohol in a weight ratio of from about 1: 1 to about 1: 800, for example from about 1: 4 to about 1: 800, from about 1: 20 to about 1: 600, from about 1: 50 to about 1: 300, or from about 1: 75 to about 1: 150.

Suitable amino acid additives include, but are not limited to, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, arabinose, trans-4-hydroxyproline, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (α -, β -and/or-isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine, and salt forms thereof, such as sodium or potassium salts or acid salts. The amino acid additive may also be in the D-or L-configuration and in the mono-, di-or tri-form of the same or different amino acids. In addition, the amino acids may, if appropriate, be the alpha-, beta-, gamma-and/or-isomers. In some embodiments, combinations of the foregoing amino acids and their corresponding salts (e.g., their sodium, potassium, calcium, magnesium salts or other alkali or alkaline earth metal salts or acid salts) are also suitable additives. The amino acids may be natural or synthetic. The 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 trimethylglycine, N-methylglycine and N-methylalanine. As used herein, a modified amino acid encompasses 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-lysine), poly-L-ornithine (e.g., poly-L-alpha-ornithine or poly-L-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-or L-configuration. In addition, the polyamino acids may be alpha-, beta-, gamma-, and-isomers, if appropriate. In some embodiments, combinations of the foregoing polyamino acids and their corresponding salts (e.g., their sodium, potassium, calcium, magnesium salts or other alkali or alkaline earth metal salts or acid salts) are also suitable additives. The polyamino acids described herein may also comprise copolymers of different amino acids. The polyamino acids may be natural or synthetic. The polyamino acid may also be modified such that at least one atom 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, a variety of Molecular Weight (MW) polyamino acids, 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 another embodiment, the amino acid is present in the composition in an amount such that: when present in a consumable (e.g., a beverage), is effective to provide a concentration of about 10ppm to about 50,000 ppm. In another embodiment, the amino acid is present in the composition in an amount such that: when present in a consumer product, is effective to provide a concentration of from about 1,000ppm to about 10,000ppm, for example from about 2,500ppm to about 5,000ppm or from about 250ppm to about 7,500 ppm.

Suitable sugar acid additives include, but are not limited to, aldonic acids (aldonic acids), uronic acids (uronic acids), aldaric 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 thereof), and combinations thereof.

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 composition in such amounts: when present in a consumable (e.g., a beverage), provides a concentration of about 5ppm to about 1,000 ppm.

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

Suitable organic acid additive salts include, but are not limited to, sodium, calcium, potassium, and magnesium salts of all organic acids, such as citric, malic, tartaric, fumaric, lactic (e.g., sodium lactate), alginic (e.g., sodium alginate), ascorbic (e.g., sodium ascorbate), benzoic (e.g., sodium or potassium benzoate), sorbic, and adipic acids. Examples of the organic acid additive may be optionally substituted with at least one group selected from: hydrogen, alkyl, alkenyl, alkynyl, halogen, haloalkyl, carboxyl, acyl, acyloxy, amino, amide, carboxyl derivative, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, mercapto, imine, sulfonyl, sulfinyl, sulfamoyl, carboxyalkoxy, carboxamide, phosphono, phosphinyl, phosphoryl, phosphino, thioester, thioether, anhydride, oximo, hydrazino, carbamoyl, phosphor (phosphonor), or phosphonato. In other embodiments, the organic acid additive is present in the composition in an amount such that: when present in a consumable (e.g., a beverage), is effective to provide a concentration of about 10ppm to about 5,000 ppm.

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

The inorganic acid additive is present in the composition in an amount such that: when present in a consumable product (e.g., a beverage), is effective to provide a concentration of about 25ppm to about 25,000 ppm.

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

The bitter compound is present in the composition in an amount such that: when present in a consumable product (e.g., a beverage), is effective to provide a concentration of about 25ppm to about 25,000 ppm.

Suitable flavoring and flavor ingredient additives include, but are not limited to, vanillin, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, green flower spirit (viridiflorol), almond, menthol (including menthol without mint), grape skin extract, and grape seed extract. "flavoring agent" and "taste ingredient" are synonymous and may include natural or synthetic substances or combinations thereof. Flavoring agents also include any other substance that imparts a taste, and may include natural or non-natural (synthetic) substances that are safe for humans or animals when used within generally acceptable ranges. Non-limiting examples of proprietary flavoring agents include

Natural Flavoring Sweetness Enhancer K14323(Darmstadt, Germany), SYMRISE Natural Flavor Mask for sweeeners 161453 and 164126(SYMRISE, Holzminden, Germany), Natural ADVANTAGE bipolar blocks 1, 2, 9, and 10(Natural advance, Freehold, New Jersey, u.s.a.), and SUCRAMASK (Creative Research Management, Stockton, California, u.s.a.).

The flavoring agent is present in the composition in an amount such that: when present in a consumable product (e.g., a beverage), is effective to provide a concentration of about 0.1ppm to about 4,000 ppm.

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

The polymer is present in the composition in an amount such that: when present in a consumable (e.g., a beverage), is effective to provide a concentration of about 30ppm to about 2,000 ppm.

Suitable protein or protein hydrolysate additives include, but are not limited to, Bovine Serum Albumin (BSA), whey protein (including fractions or concentrates thereof, such as 90% 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 is present in the composition in an amount such that: when present in a consumable product (e.g., a beverage), is effective to provide a concentration of about 200ppm to about 50,000 ppm.

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

The surfactant additive is present in the composition in an amount such that: when present in a consumable product (e.g., a beverage), is effective to provide a concentration of about 30ppm to about 2,000 ppm.

Suitable flavonoid additives are classified as flavonols, flavones, flavanones, flavan-3-ols, isoflavones, or anthocyanidins. Non-limiting examples of flavonoid additives include, but are not limited to, catechins (e.g., green tea extracts such as polyphnen 60, polyphnen 30, and polyphnen 25(Mitsui Norin co., ltd., Japan), polyphenols, rutin glycosides (e.g., enzymatically modified rutin glycoside sanmengel AO (San-fi Gen f.f.i., inc., Osaka, Japan)), neohesperidin, naringin, neohesperidin dihydrochalcone, and the like.

The flavonoid additive is present in the composition in an amount such that: when present in a consumable (e.g., a beverage), is effective to provide a concentration of about 0.1ppm to about 1,000 ppm.

Suitable alcohol additives include, but are not limited to, ethanol. In particular embodiments, the alcohol additive is present in the composition in an amount such that: when present in a consumable (e.g., a beverage), is effective to provide a concentration of about 625ppm to about 10,000 ppm.

Suitable astringent additives include, but are not limited to, tannic acid, europium chloride (EuCl3), gadolinium chloride (GdCl3), terbium chloride (TbCl3), alum, tannic acid, and polyphenols (e.g., tea polyphenols). The astringent additive is present in the composition in an amount such that: when present in a consumable (e.g., a beverage), is effective to provide a concentration of about 10ppm to about 5,000 ppm.

Functional ingredient

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

Saponin

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

Saponins are glycosidic natural plant products comprising an aglycone ring structure and one or more sugar moieties. The combination of the non-polar aglycone and the water-soluble sugar moiety confers saponin surfactant properties which allow them to form a foam when shaken in aqueous solution.

Saponins are grouped together based on a variety of common properties. In particular, saponins are surfactants that exhibit hemolytic activity and form complexes with cholesterol. Despite these properties, saponins are structurally diverse. The type of aglycone ring structures forming the ring structure in saponins can vary widely. Non-limiting examples of types of aglycone ring structures in saponins useful in particular embodiments of the present invention include steroids, triterpenes and steroid alkaloids. Non-limiting examples of specific aglycone ring structures useful in particular embodiments of the present invention include soyasapogenol a, soyasapogenol B, and soyasapogenol E. The number and type of sugar moieties attached to the aglycone ring structure may also vary widely. Non-limiting examples of sugar moieties useful in particular embodiments of the present invention include glucose, galactose, glucuronic acid, xylose, rhamnose and methyl pentose moieties. Non-limiting examples of specific saponins for use in particular embodiments of the present invention include group a acetyl saponins, group B acetyl saponins, and group E acetyl saponins.

Saponins can be present in a variety of plants and plant products, and are ubiquitous in plant bark and bark, among others, where they form waxy protective coatings. Various common sources of saponins include soy, which has a saponin content of about 5% on a dry weight basis, the soapwort plant (saponaria), the roots of which have historically been used as soap, and alfalfa, aloe, asparagus, grapes, chickpea, yucca, and various other legumes and weeds. Saponins can be obtained from these sources by using extraction techniques well known to those of ordinary skill in the art. A description of conventional extraction techniques can be found in U.S. patent application No. 2005/0123662, the disclosure of which is expressly incorporated by reference.

Antioxidant agent

In other embodiments, the functional ingredient is at least one antioxidant. As used herein, the at least one antioxidant can comprise a single antioxidant or multiple antioxidants as functional ingredients of the compositions provided herein. Generally, according to particular embodiments of the present invention, at least one antioxidant is present in the composition in an amount sufficient to promote health and wellness.

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

Examples of suitable antioxidants for use in embodiments of the present invention include, but are not limited to, vitamins, vitamin cofactors, minerals, hormones, carotenoids, carotenoid terpenes, non-carotenoid terpenes, flavonoids, flavonoid polyphenols (e.g., bioflavonoids), flavonols, flavones, phenols, polyphenols, esters of phenols, esters of polyphenols, non-flavonoid phenols, isothiocyanates, and combinations thereof. In some embodiments, the antioxidant is vitamin a, vitamin C, vitamin E, ubiquinone, the minerals selenium, manganese, melatonin, -carotene, beta-carotene, lycopene, lutein, zeaxanthin (zeaxanthin), cryptoxanthin (cryptoxanthin), resveratrol (reservatol), eugenol, quercetin, catechin, gossypol, hesperetin, curcumin, ferulic acid, thymol, hydroxytyrosol, turmeric, thyme, olive oil, lipoic acid, glutathione (glutathione), glutamine, oxalic acid, tocopherol derived compounds, Butylated Hydroxyanisole (BHA), Butylated Hydroxytoluene (BHT), ethylenediaminetetraacetic acid (EDTA), tert-butylhydroquinone, acetic acid, pectin, tocotrienol, tocopherol, coenzyme Q10, zeaxanthin (zeaxanthin), astaxanthin, canthaxanthin (canthaxanthin), saponin, limonin, and/or vitamin d acid Kaempferol (kaempfedrol), myricetin (myricetin), isorhamnetin (isorhamnetin), procyanidins, quercetin, rutin glycoside, luteolin, apigenin, tangeretin (tangeritin), hesperetin, naringenin, eriodictyol (eriodictyol), flavan-3-ol (e.g., anthocyanins), gallocatechin, epicatechin and gallate forms thereof, epigallocatechin and gallate forms thereof (ECGC) theaflavin and gallate forms thereof, thearubigin, isoflavone phytoestrogens, genistein (genistein), daidzein, glycitein (glycitein), anthocyanins (anychynins), anthocyanins (cyaniding), delphinidin (malvidin), malvidin (malvidin), pelargonidin (gallonidin), peonidin (petunianidin), ellanidin (gallocatechin), gallic acid, salicylic acid (rosmarinic acid), cinnamic acid (salicylic acid), cinnamic acid (jasmonic acid) and derivatives thereof, such as anthocyanins, for example, anthocyanins (petunianin), and derivatives thereof, Chlorogenic acid, chicoric acid, gallotannins, ellagitannins, anthoxanthins, betacyanins and other plant pigments, silymarin (silymarin), citric acid, lignans, antinutrients (antinutrients), bilirubin, uric acid, R-lipoic acid, N-acetyl cysteine, nobiletin (embilin), apple extract, apple peel extract (apple polyphenol), red Lewis extract (rooibos extract), green Lewis extract, hawthorn berry extract, red raspberry extract, Green Coffee Antioxidant (GCA), Prunus davidiana extract 20% (aronia extract 20%), grape seed extract (Vinoseed), cocoa extract, hops extract, mangosteen fruit shell extract, cranberry extract (cranberry extract), pomegranate fruit shell extract, pomegranate seed extract, pomegranate fruit extract, hawthorn fruit extract, pomegranate fruit extract, pomella pomegranate extract, cinnamon bark extract, grape skin extract, bilberry extract, pine bark extract, pycnogenol (pycnogenol), elderberry extract, mulberry root extract, wolfberry (gogi) extract, blackberry extract, blueberry leaf extract, raspberry extract, turmeric extract, citrus bioflavonoids, blackcurrant, ginger, acai berry powder (acai powder), green coffee bean extract, green tea extract, and phytic acid or a combination thereof. In an alternative embodiment, the antioxidant is a synthetic antioxidant, for example, butylated hydroxytoluene or butylated hydroxyanisole. Other sources of suitable antioxidants for embodiments include, but are not limited to, fruits, vegetables, tea, cocoa, chocolate, spices, herbs, rice, organ meats from livestock, yeast, whole grains, or cereals.

Specific antioxidants belong to the class of plant nutrients known as polyphenols (also known as "polyphenols"), which are a group of chemicals found in plants characterized by the presence of multiple phenolic groups per molecule. Polyphenols may bring about a variety of health benefits including, for example, prevention of cancer, heart disease and chronic inflammatory diseases, and improvement of mental strength and physical strength. Suitable polyphenols for use in embodiments of the present invention include catechins, proanthocyanidins (proanthocyanidins), procyanidins (procyanidins), anthocyanidins (anthocyanins), quercetin, rutin glycosides, resveratrol (reservatrol), isoflavones, curcumin, punicalagin (punicalagin), ellagitannins, hesperidins, naringin, citrus flavonoids, chlorogenic acids and other similar substances and combinations thereof.

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

In other embodiments, the antioxidant is selected from proanthocyanidins, procyanidins, or combinations thereof. Suitable sources of proanthocyanidins and procyanidins for use in embodiments of the invention include, but are not limited to, red grapes, purple grapes, cocoa, chocolate, grape seeds, red wine, cocoa beans, cranberries, apple peels, plums, blueberries, black currants, chokeberries (choke berry), green tea, sorghum, cinnamon, barley, red kidney beans, pinto beans (pinto beans), hops, almonds, hazelnuts, pecans, pistachios, pycnogenol, and multi-colored berries.

In other embodiments, the antioxidant is an anthocyanin. Suitable sources of anthocyanins for use in embodiments of the present invention include, but are not limited to, red berries (red berries), blueberries, bilberries, cranberries, raspberries, cherries, pomegranates, strawberries, elderberries, chokeberries, red grape skin, purple grape skin, grape seeds, red wine, black currants, red currants, cocoa, plums, apple skins, peaches, red pears, red cabbage, red onions, red oranges, and blackberries.

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

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

In other embodiments, the antioxidant is an isoflavone. Suitable sources of isoflavones for use in embodiments of the present invention include, but are not limited to, soybeans, soybean products, beans, alfalfa sprouts, chickpeas, peanuts, and red clover.

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

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

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

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

Dietary fiber

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

Many polymeric carbohydrates having structures that differ significantly in both composition and bond are within the definition of dietary fiber. Such compounds are well known to those skilled in the art, non-limiting examples of which include non-starch polysaccharides, lignin, cellulose, methylcellulose, hemicellulose, beta-glucan, pectin, gums, mucilages, waxes, inulin, oligosaccharides, fructooligosaccharides, cyclodextrins, chitin, and combinations thereof.

Polysaccharides are complex carbohydrates composed of glycosidically linked monosaccharides. Non-starch polysaccharides utilize beta-bonds to bind, and humans cannot digest non-starch polysaccharides due to the absence of enzymes that break the beta-bonds. In contrast, digestible starch polysaccharides typically contain alpha (1-4) linkages.

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

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

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

Inulin comprises naturally occurring oligosaccharides belonging to a class of carbohydrates known as fructans. It is usually composed of fructose units and terminal glucose units linked by β (2-1) glycosidic linkages. Oligosaccharides are sugar polymers that typically contain from three to six component sugars. They are generally found to be O-or N-linked to compatible amino acid side chains or lipid molecules in proteins. Oligofructose is an oligosaccharide consisting of short chains of fructose molecules.

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

Although dietary fiber is typically derived from plant sources, non-digestible animal products such as chitin are also classified as dietary fiber. Chitin is a polysaccharide composed of acetylglucosamine units linked by β (1-4) bonds similar to those of cellulose.

Sources of dietary fiber are generally classified into soluble and insoluble fiber categories based on their solubility in water. Both soluble and insoluble fibers are present in plant foods to varying degrees, depending on the nature of the plant. Although insoluble in water, insoluble fibers have passive hydrophilic properties that help increase volume, soften stool, and shorten the time for fecal solids to pass through the intestinal tract.

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

Fatty acids

In other embodiments, the functional ingredient is at least one fatty acid. As used herein, at least one fatty acid can be a single fatty acid or multiple fatty acids as a functional ingredient of the compositions provided herein. Generally, according to particular embodiments of the present invention, at least one fatty acid is present in the composition in an amount sufficient to promote health and wellness.

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

Suitable omega-3 fatty acids for use in embodiments of the present invention can be derived from, for example, algae, fish, animals, plants, or combinations thereof. Examples of suitable omega-3 fatty acids include, but are not limited to, linolenic acid, alpha-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, stearidonic acid, eicosatetraenoic acid, and combinations thereof. In other embodiments, suitable omega-3 fatty acids can be provided in fish oils (e.g., herring oil, tuna oil, salmon oil, bonito oil, and cod oil), microalgae omega-3 oils, or combinations thereof. In particular embodiments, suitable Omega-3 fatty acids may be derived from commercially available Omega-3 fatty acid oils, such as microalgae DHA Oil (from Martek, Columbia, MD), Omega pure (from Omega Protein, Houston, TX), Marinol C-38 (from Lipid Nutrition, Channahon, IL), bonito Oil and MEG-3 (from OceanNutrition, Dartmouth, NS), Evogel (from Symrise, Holzminden, Germany), Marine Oil (Marine Oil) from tuna or salmon (from Arista Wilton, CT), Omega resource 2000, Marine Oil from fish, and Marine Oil from cod (Omega, RTP, NC).

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

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

Vitamin preparation

In other embodiments, the functional ingredient is at least one vitamin.

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

Vitamins are small amounts of organic compounds required by the human body for proper functioning. Unlike other nutrients (e.g., carbohydrates and proteins), the body uses vitamins without breaking them down. To date, thirteen vitamins have been identified, and one or more may be used in the compositions herein. Suitable vitamins include vitamin a, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B7, vitamin B9, vitamin B12, and vitamin C. Many vitamins also have alternative chemical names, non-limiting examples of which are: vitamin a (retinol), Retinal (retinaldehydide), Retinoic acid, retinoids, Retinal (Retinal), Retinoic acid esters (Retinoic ester), vitamin D (vitamin D1-D5, calciferol), Cholecalciferol (cholecalcicoll), photosterols (Lumisterol), Ergocalciferol (ergolciferol), dihydrotachysterols (Dihydrotachysterol), 7-dehydrocholesterol (7-dehydrocholestolesterol), vitamin E (tocopherol), tocotrienols, vitamin K (phylloquinone), naphthoquinone, vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin G, vitamin B3 (niacin), nicotinic acid (nicotinicic), vitamin B5 (PP), vitamin B6 (pyridoxine), pyridoxine, vitamin B7 (pyridoxine), vitamin H (Folic acid), vitamin B9 (Folic acid), vitamin H (Folic acid), vitamin B9 (vitamin H), vitamin B9 (Folic acid), vitamin B9 (vitamin B) and vitamin B9 (vitamin B) to vitamin B3(, Pteroyl-L-glutamic acid (Pteroyl-L-glutamic acid), vitamin B12 (cobalamin), cyanocobalamin, and vitamin C (ascorbic acid).

Several other compounds are classified by some authorities as vitamins. These compounds may be referred to as pseudo-vitamins, including but not limited to compounds such as: ubiquinone (coenzyme Q10), pangamic acid (pangamic acid), dimethylglycine, tespend (taestrile), amygdaline (amygdaline), flavonoids, p-aminobenzoic acid, adenine, adenylic acid and s-methylmethionine. As used herein, the term vitamin includes pseudovitamins.

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

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

Glucosamine

In other embodiments, the functional ingredient is glucosamine.

Generally speaking, according to other embodiments of the invention, glucosamine is present in the composition in an amount sufficient to promote health and wellness.

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

The composition may further comprise chondroitin sulfate.

Mineral substance

In certain embodiments, the functional ingredient is at least one mineral.

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

According to the teachings of the present invention, minerals comprise inorganic chemical elements required by the organism. Minerals contain a variety of compositions (e.g., elements, simple salts, and complex silicates), and also vary greatly in crystal structure. It may be naturally present in foods and beverages, may be added as a supplement, or may be consumed or administered separately from the food or beverage.

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

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

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

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

Preservative

In other embodiments, the functional ingredient is at least one preservative.

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

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

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

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

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

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

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

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

In another embodiment, the preservative is ethanol.

In another embodiment, the preservative is ozone.

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

Hydrating agent

In other embodiments, the functional ingredient is at least one hydrating agent.

As used herein, the at least one hydrating agent can be a single hydrating agent or multiple hydrating agents as functional ingredients of the compositions provided herein. Generally speaking, according to other embodiments of the invention, at least one hydrating agent is present in the composition in an amount sufficient to promote health and wellness.

The hydration product helps the body replenish body fluids lost to excretion. For example, body fluids are lost as sweat to regulate body temperature; as urine to excrete waste; as water vapor to exchange gas in the lungs. Fluid loss can also occur due to a variety of external causes, non-limiting examples of which include physical activity, exposure to dry air, diarrhea, vomiting, hyperthermia, shock, blood loss, and hypotension. Diseases causing fluid loss include diabetes, cholera, gastroenteritis, shigellosis and yellow fever. The forms of malnutrition that lead to fluid loss include excessive alcohol consumption, electrolyte imbalance, fasting, and rapid weight loss.

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

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

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

In another embodiment, the hydration product is a glycerol solution to enhance exercise endurance. It has been shown that ingestion of solutions containing glycerol can provide beneficial physiological effects such as expanding blood volume, lowering heart rate, and lowering rectal temperature.

Probiotics/prebiotics

In other embodiments, the functional ingredient is selected from at least one probiotic, prebiotic, and combinations thereof.

As used herein, the at least one probiotic or prebiotic may be a single probiotic or prebiotic or a plurality of probiotics or prebiotics as functional ingredients of the compositions provided herein. Generally speaking, according to other embodiments of the present invention, at least one probiotic, prebiotic, or combination thereof is present in the composition in an amount sufficient to promote health and wellness.

According to the teachings of the embodiments herein, the probiotic comprises microorganisms that are beneficial for health when consumed in effective amounts. Ideally, probiotics beneficially affect the human body's naturally occurring gastrointestinal flora and confer health benefits in addition to nutrition. Probiotics may include, but are not limited to, bacteria, yeast, and fungi.

In accordance with the teachings of the present invention, prebiotics are compositions that promote the growth of beneficial bacteria in the intestinal tract. The prebiotic substance may be consumed by, or otherwise help keep the relevant probiotic alive or stimulate its growth. When consumed in effective amounts, prebiotics can also beneficially affect the human body's naturally occurring gastrointestinal flora, thereby providing not only nutrition, but also health benefits. Prebiotic food enters the colon and serves as a substrate for endogenous bacteria, indirectly providing energy, metabolic substrates, and essential micronutrients to the host. Digestion and absorption of prebiotic foods by the human body depends on the metabolic activity of bacteria, which recover energy for the host from nutrients that are not digested and absorbed by the small intestine.

According to another embodiment, the probiotic is a beneficial microorganism that beneficially affects the human body's naturally occurring gastrointestinal flora and imparts health benefits in addition to nutrition. Examples of probiotics include, but are not limited to, bacteria of the genus lactobacillus, bifidobacterium, streptococcus, or combinations thereof that confer beneficial effects on humans.

In other embodiments, the at least one probiotic is selected from the genus lactobacillus (lactobacillus). Lactobacillus, i.e., bacteria of the genus Lactobacillus (hereinafter referred to as "L"), has been used as food preservatives and for promoting human health for hundreds of years. Non-limiting examples of lactobacillus species found in the human gut include lactobacillus acidophilus (l.acidophilus), lactobacillus casei (l.casei), lactobacillus fermentum (l.fermentum), lactobacillus salivarius (l.saliva ros), lactobacillus brevis (l.brevis), lactobacillus mansonii (l.leichmanii), lactobacillus plantarum (l.plantartarum), lactobacillus cellobiosus (l.cellobiosis), lactobacillus reuteri (l.reuteri), lactobacillus rhamnosus (l.rhamnosus), lactobacillus rhamnosus GG strain (l.gg), lactobacillus bulgaricus (l.bulgaricus) and lactobacillus thermophilus (l.thermophilus).

According to another embodiment, the probiotic is selected from the genus bifidobacterium (bifidobacterium). It is also known that bifidobacteria produce short chain fatty acids (e.g., acetic, propionic, and butyric acids), lactic, and formic acids through carbohydrate metabolism, thereby having beneficial effects on human health. Non-limiting species of bifidobacteria found in the human gastrointestinal tract include bifidobacterium horn (b.angulus), bifidobacterium animalis (b.animalis), bifidobacterium asteroides (b.asteroides), bifidobacterium bifidum (b.bifidum), bifidobacterium bovis (b.boum), bifidobacterium breve (b.breve), bifidobacterium catenulatum (b.catenulatum), bifidobacterium suis (b.chloroerunum), bifidobacterium corynebacterium (b.coreynomere), bifidobacterium rabbit (b.cuniculinuli), bifidobacterium odonum (b.dentium), bifidobacterium gallinarum (b.gallinarum), bifidobacterium animalis (b.gallinarum), bifidobacterium indieum (bifidobacterium longum), bifidobacterium longum (b.longum), bifidobacterium major (b.magnum), bifidobacterium animalis (b.mercurium), bifidobacterium minium (b.bifidobacterium longum), bifidobacterium longum (bifidobacterium longum), bifidobacterium longum (b.carinatum), bifidobacterium longum Scardovii, (b.simulae), bifidobacterium longum (b.subtile), b.thermodophilum, bifidobacterium thermophilum (b.thermophilum), bifidobacterium vesicae (b.urinalis) and bifidobacterium species (b.sp.)

According to another embodiment, the probiotic bacteria are selected from the genus Streptococcus (Streptococcus). Streptococcus thermophilus (Streptococcus thermophilus) is a gram-positive facultative anaerobe, which is classified as a lactic acid bacterium and is commonly found in milk and dairy products. Streptococcus thermophilus is used for producing yogurt. Other non-limiting probiotic species of the bacterium include Streptococcus salivarius (Streptococcus salivarius) and Streptococcus cremoris (Streptococcus cremoris).

Probiotics that can be used according to embodiments herein are well known to those skilled in the art. Non-limiting examples of food products comprising probiotics include yogurt, sauerkraut (sauerkraut), kefir (kefir), kimchi (kimchi), fermented vegetables, and other food products comprising microbial elements that beneficially affect the host animal by improving intestinal micro-balance.

Prebiotics according to embodiments herein include, but are not limited to, mucopolysaccharides, oligosaccharides, polysaccharides, amino acids, vitamins, nutrient precursors, proteins, and combinations thereof.

According to other embodiments, the prebiotic is selected from dietary fibers, including but not limited to polysaccharides and oligosaccharides. These compounds have the ability to increase the number of probiotics which results in the benefits conferred by the probiotics. According to other embodiments, non-limiting examples of oligosaccharides classified as prebiotics include fructooligosaccharides, inulin, isomaltooligosaccharides, lactilol, lactosucrose (lactosucrose), lactulose (lactulose), pyrodextrins (pyrodextrins), soy oligosaccharides, trans-galactooligosaccharides and xylooligosaccharides.

According to other embodiments, the prebiotic is an amino acid. While many known prebiotics break down to provide carbohydrates to the probiotic, certain probiotics also require amino acids for nutrition.

Prebiotics are naturally found in a variety of foods, including, but not limited to, bananas, berries, asparagus, garlic, wheat, oats, barley (and other whole grains), flaxseed, tomatoes, jerusalem artichoke, onions and chicory, greens (e.g., dandelion leaves (dandelion greens), spinach, collard leaves (colored greens), beets (chard), kale (kale), mustard leaves (mustard greens), radish leaves (turnip greens), and legumes (e.g., lentils, kidney beans, chickpeas, beans (navy beans), white beans, black beans).

Weight management agent

In other embodiments, the functional ingredient is at least one weight management agent.

As used herein, at least one weight management agent can be a single weight management agent or multiple weight management agents as functional ingredients for the compositions provided herein. Generally, according to other embodiments, at least one weight management agent is present in the composition in an amount sufficient to promote health and wellness.

As used herein, "weight management agent" includes appetite suppressants and/or heat generating agents. As used herein, the phrases "appetite suppressant", "appetite-satiating composition", "satiety agent" and "satiety composition" are synonymous. The phrase "appetite suppressant" describes macronutrients, herbal extracts, exogenous hormones, appetite suppressants, drugs and combinations thereof that suppress, reduce or otherwise reduce appetite when delivered in effective amounts. The phrase "thermogenic agent" describes macronutrients, herbal extracts, exogenous hormones, appetite suppressants, drugs and combinations thereof that activate or otherwise enhance thermogenesis or metabolism when delivered in an effective amount.

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

Suitable macronutrient management agents also include carbohydrates. Carbohydrates generally comprise sugars, starches, cellulose and gums, which the human body converts to glucose to produce energy. Carbohydrates are generally divided into two classes, digestible carbohydrates (e.g. monosaccharides, disaccharides and starches) and non-digestible carbohydrates (e.g. dietary fibres). Studies have shown that indigestible carbohydrates and complex polymeric carbohydrates with low absorption and digestibility in the small intestine stimulate physiological responses that inhibit food intake. Thus, the carbohydrates embodied herein desirably comprise non-digestible carbohydrates or carbohydrates with low digestibility. Non-limiting examples of such carbohydrates include polydextrose; inulin; monosaccharide derived polyols such as erythritol, mannitol, xylitol, and sorbitol; disaccharide derived alcohols such as isomalt, lactitol, and maltitol; and hydrogenated starch hydrolysates. Carbohydrates are described in more detail below.

In another embodiment, the weight management agent is a dietary fat. Dietary fat is a lipid comprising a combination of saturated and unsaturated fatty acids. Polyunsaturated fatty acids have been shown to have a higher satiety than monounsaturated fatty acids. Thus, the dietary fats embodied herein desirably comprise polyunsaturated fatty acids, non-limiting examples of which include triacylglycerols.

In another embodiment, the weight management agent is an herbal extract. Extracts from various types of plants have been identified as having appetite suppressant properties. Non-limiting examples of plants whose extracts have appetite suppressing properties include plants of the genera Hoodia (Hoodia), Trichocaulon (Trichocaulon), Caralluma (Caralluma), Leoparda (Stapelia), Orbea, Eleusines (Asclepias) and Camellia (Camelia). Other embodiments include extracts derived from Gymnema Sylvestre, Kola Nut, lime (Citrus aurantium), yerba mate (yerbadetamate), garland grain (Griffonia Simplicifolia), Guarana (Guarana), myrrh (myrrh), guggulLipid, and blackcurrant seed oil.

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

In another embodiment, the herbal extract is derived from a plant of the genus Hoodia, species including H.alstonii, H.currorii, H.dregoei, H.flava, H.gordonii, H.jutatae, H.mosseadensis, Sanguisorbae officinalis (H.officnaris), H.parviflorai, Hoodia (H.pediocelata), H.pilifera, H.ruschii and H.triebneri. The plants of the genus Hoodia are native stem-flesh plants of south Africa. A steryl glycoside of the fire geotrichum (designated P57) is believed to be responsible for appetite suppression in fire geotrichum species.

In another particular embodiment, the herbal extract is derived from a plant of the caralluma genus, the species of which include c.indica, c.fimbriata, c.attanuate, c.tubericula, c.edulis, c.adscenses, c.stalaggama, c.umbellate, c.penicilata, c.russeliana, c.retrosperms, c.arabica and c.lasiantha. The caralluma plant belongs to the same subfamily, Asclepiadaceae (Asclepiadaceae) as the fireland subfamily. The caralluma genus is a small, stand-up fleshy plant native to india, with medicinal properties, such as appetite suppression, which is generally attributed to glycosides belonging to the pregnane class of glycosides, non-limiting examples of which include, clenbuteroside a (cartuberside a), clenbuteroside B, bunosamide i (boucheroside i), bunosamide II, bunosamide III, bunosamide IV, bunosamide V, bunosamide VI, bunosamide VII, bunosamide VIII, bunosamide IX and bunosamide X.

In another embodiment, the at least one herbal extract is derived from a plant of the genus arhat. The Arhat plant belongs to Asclepiadaceae. The charomium species are succulent plants that are normally native to south africa, similar to the fieldia species, and include the species t.

In another embodiment, the herbal extract is derived from a plant of the genus leopard or Orbea, which species include s. Both leopard and Orbea plants belong to the same subfamily, Asclepiadaceae, as the fireground subfamily. Without wishing to be bound by any theory, it is believed that the compounds that exhibit appetite suppressing activity are saponins, such as pregnane glycosides, which include variegated leopard kadsin (stavaroside) A, B, C, D, E, F, G, H, I, J and K.

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

In a particular embodiment, the weight management agent is an exogenous hormone having weight management effects. Non-limiting examples of such hormones include CCK, peptide YY, appetite stimulating hormone (ghrelin), bombesin (bombesin), and Gastrin Releasing Peptide (GRP), enterostatin, apolipoprotein A-IV, GLP-1, amylin, somatostatin (somastatin), and leptin.

In another embodiment, the weight management agent is a pharmaceutical. Non-limiting examples include phentermine (phentermine), diethylpropiophenone (diethylpropion), phendimethomorph (phentermine), sibutramine (sibutramine), rimonabant (rimonabant), oxyntomodulin (oxyntomodulin), fluoxetine hydrochloride (floxetine hydrochloride), ephedrine (ephedrine), phenethylamine (phenylethylamine), or other stimulants.

Osteoporosis management agent

In other embodiments, the functional ingredient is at least one osteoporosis management agent.

As used herein, at least one osteoporosis management agent may be a single osteoporosis management agent or multiple osteoporosis management agents as functional ingredients for the compositions provided herein. Generally, according to some embodiments of the invention, at least one osteoporosis management agent is present in the composition in an amount sufficient to promote health and wellness.

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

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

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

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

Various plants and plant extracts have also been identified as effective in preventing and treating osteoporosis. Without wishing to be bound by any theory, it is believed that the plants and plant extracts stimulate bone morphogenic proteins and/or inhibit bone resorption, thereby stimulating bone regeneration and strength. Non-limiting examples of suitable plants and plant extracts as osteoporosis management agents include the species Taraxacum (Taraxacum) and Amelanchier (Amelanchier) disclosed in U.S. patent publication No. 2005/0106215, and species of Lindera (Lindera), Artemisia (artemia), calamus (Acorus), Carthamus (Carthamus), carhamus (Carum), Cnidium (Cnidium), Curcuma (Curcuma), sedum (Cyperus), Juniperus (Juniperus), Prunus (Prunus), Iris (Iris), chicory (Cichorium), morus (Dodonaea), Epimedium (emidium), eridonoum, glycine (Soya), Mentha (Mentha), basil (Ocimum), thymus (thymus), chrysanthemum (Tanacetum), Plantago (Plantago), Spearmint (Spearmint), rhododendron (Bixa, Vitis), Rosemarinus (rosellinus), Artemisia (Rosemarinus), and Rhus (rhumet) disclosed in U.S. patent publication No. 2005/0079232.

Phytoestrogen

In other embodiments, the functional ingredient is at least one phytoestrogen.

As used herein, the at least one phytoestrogen may be a single phytoestrogen or multiple phytoestrogens as a functional ingredient of the compositions provided herein. Generally speaking, according to other embodiments of the present invention, at least one phytoestrogen is present in the composition in an amount sufficient to promote health and wellness.

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

Examples of suitable phytoestrogens for use in embodiments of the present invention include, but are not limited to, isoflavones, stilbenes, lignans, resorcylic acid lactones (resorcylic acids), coumarins, coumestrol (coumestrol), equol (equol), and combinations thereof. Suitable sources of phytoestrogens include, but are not limited to, whole grains, cereals, fibers, fruits, vegetables, black cohosh, agave roots, black currants, black hawthorns, cherry berries (chasteberry), bark spasms (cramp bark), angelica roots (dong quai root), devil's club roots (devil's club root), pseudomonolinus root (false unicom root), ginseng roots (ginseng root), groundsel (grooseher), licorice (licity), licorice (viable root herb), motherwort (motherwort root), peony roots (peonynootropic), raspberry leaves (raspberry), rose plants, sage leaves (sage leaves), sarsa roots (sarsorafe roots), palm (sarsa), saw palms (sartorius), yam roots (white flower), soybean products (soy), soy beans, soy bean products (soy bean products), soy beans, Soy protein isolate, tempen or tofu), chickpeas, nuts, lentils, seeds, clovers, red clover, dandelion leaves, dandelion roots, fenugreek seeds, green tea, hops, red wine (red wine), flaxseed (flaxseed), garlic, onions, flaxseed (linked), borage, willow herb (butterfly weed), caraway (caraway), glossy privet (chaete tree), vitex, jujube, dill, fennel seeds, gotu kola, milk thistle (mile), mint (penyroyal), pomegranate, sweet wormwood (southernwood), soybean meal, aster, kudzu roots (kudzu root) and the like and combinations thereof.

Isoflavones belong to the group of plant nutrients known as polyphenols. In general, polyphenols (also known as "polyphenols") are a group of chemicals found in plants, characterized by the presence of multiple phenolic groups per molecule.

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

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

Long chain primary aliphatic saturated alcohols

In other embodiments, the functional ingredient is at least one long chain primary aliphatic saturated alcohol.

As used herein, the at least one long chain primary aliphatic saturated alcohol may be a single long chain primary aliphatic saturated alcohol or a plurality of long chain primary aliphatic saturated alcohols as a functional ingredient of the compositions provided herein. Generally speaking, according to other embodiments of the invention, at least one long chain primary aliphatic saturated alcohol is present in the composition in an amount sufficient to promote health and wellness.

Long chain primary aliphatic saturated alcohols are a variety of organic compounds. The term alcohol refers to the fact that these compounds have a hydroxyl group (-OH) bonded to a carbon atom. The term primary refers to the fact that the carbon atom bonded to the hydroxyl group in these compounds is bonded to only one other carbon atom. The term saturated refers to the fact that these compounds do not have a carbon-carbon pi bond. The term aliphatic refers to the fact that the carbon atoms in these compounds are linked together in straight or branched chains rather than rings. The term long chain refers to the fact that the number of carbon atoms in these compounds is at least 8 carbons.

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

In another embodiment, the long chain primary aliphatic saturated alcohol is polycosanol. Polycosanol is a mixture of long chain primary aliphatic saturated alcohols, predominantly comprising 28 carbon 1-octacosanol and 30 carbon 1-triacontanol, as well as lower concentrations of other alcohols, such as 22 carbon 1-docosanol, 24 carbon 1-tetracosanol, 26 carbon 1-hexacosanol, 27 carbon 1-heptacosanol, 29 carbon 1-nonacosanol, 32 carbon 1-triacontanol and 34 carbon 1-triacontanol.

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

Plant sterol

In other embodiments, the functional ingredient is at least one phytosterol, phytostanol, or combination thereof.

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

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

Phytosterols and stanols are naturally found in small amounts in many fruits, vegetables, nuts, seeds, grains, legumes, vegetable oils, bark and other plant sources. Although phytosterols and stanols are typically consumed by humans on a daily basis, the intake is insufficient to produce significant cholesterol-lowering effects or other health benefits. It is therefore desirable to supplement food and beverages with phytosterols and stanols.

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

At least 44 naturally occurring phytosterols have been found, which are typically derived from plants such as corn, soybean, wheat and wood oil; however, it can also be produced synthetically to form compositions that are the same as those in nature or have properties similar to naturally occurring phytosterols. Non-limiting examples of phytosterols known to those skilled in the art, according to particular embodiments of the present invention, include 4-desmethyl sterols (e.g., beta-sitosterol, campesterol, stigmasterol, brassicasterol, 22-dehydrobrassicasterol, and Δ 5-avenasterol), 4-monomethylsterol, and 4, 4-dimethylsterol (triterpene) (e.g., cycloartenol, 24-methylenecycloartenol, and cyclobronitol)).

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

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

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

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

In another embodiment, the method for preparing the composition comprises combining the novel extract with at least one sweetener and/or additive and/or functional ingredient.

Consumer product

In another embodiment, the composition of the present application is a consumer product comprising the novel extract, or a consumer product comprising a composition comprising the novel extract.

The novel extract or composition comprising the extract may be incorporated into any known edible or oral composition (referred to herein as a "consumable"), such as pharmaceutical compositions, edible gel mixes and compositions, dental compositions, food products (confections), condiments, chewing gum, cereal compositions baked goods dairy and tabletop sweetener compositions), beverages, and beverage products.

As used herein, consumable refers to a substance that comes into contact with the oral cavity of a human or animal, including substances that are ingested and subsequently expelled from the mouth as well as substances that are drunk, eaten, swallowed or otherwise ingested, and which are safe for human or animal consumption within generally acceptable limits.

For example, the beverage is a consumable product. The beverage may be sweet or non-sweet. The novel extract or compositions comprising the novel extract can be added to a beverage or beverage base to sweeten the beverage or enhance its existing sweetness or taste. Another embodiment provides a consumable product comprising one or more novel extracts. The concentration of the one or more new extracts in the consumable may be above, at, or below its threshold sweetness concentration.

The consumable product may optionally comprise additives, additional sweeteners, functional ingredients, and combinations thereof as described herein. Any of the additives described above, additional sweeteners, and functional ingredients may be present in the consumable.

Pharmaceutical composition

Another embodiment provides a pharmaceutical composition comprising a pharmaceutically active substance and one or more novel extracts.

Another embodiment provides a pharmaceutical composition comprising a pharmaceutically active substance and a composition comprising one or more novel extracts.

The novel extract or the composition comprising the novel extract may be present in a pharmaceutical composition as an excipient material, which may mask the bitter or undesired taste of the pharmaceutically active substance or of another excipient material. The pharmaceutical composition may be in the form of a tablet, capsule, liquid, aerosol, powder, effervescent tablet or powder, syrup, emulsion, suspension, solution, or any other form for providing the pharmaceutical composition to a patient. In other embodiments, the pharmaceutical composition may be in a form for oral administration, buccal administration, sublingual administration, or any other route of administration known in the art.

As used herein, "pharmaceutically active substance" refers to any biologically active drug, pharmaceutical agent, medicament, prophylactic, therapeutic or other substance. As referred to herein, an "excipient material" refers to any inactive substance that serves as a carrier for an active ingredient, e.g., any material that contributes to the handling, stability, dispersibility, wettability, and/or release kinetics of a pharmaceutically active substance.

Suitable pharmaceutically active substances include, but are not limited to, drugs for: for the gastrointestinal tract or the digestive system, for the cardiovascular system, for the central nervous system, for pain or consciousness, for musculoskeletal diseases, for the eye, for the ear, nose and oropharynx, for the respiratory system, for endocrine problems, for the reproductive or urinary system, for contraception, for obstetrics and gynecology, for the skin, for infections and infections, for immunology, for allergic diseases, for nutrition, for neoplastic diseases, for diagnosis, euthanasia or other biological functions or diseases. Examples of suitable pharmaceutically active substances for use in embodiments of the present application include, but are not limited to, antacids, reflux inhibitors, antiflatulents, antipolydopaminergic agents, proton pump inhibitors, cytoprotectants (cytoprotectants), prostaglandin analogs, laxatives, antispasmodics, antidiarrheals, bile acid sequestrants, opioids, beta blockers, calcium channel blockers, diuretics, cardiac glycosides, antiarrhythmics, nitrates, antianginal agents, vasoconstrictors, vasodilators, peripheral activators, ACE inhibitors, angiotensin receptor blockers, alpha blockers, anticoagulants, heparin, antiplatelet agents, fibrinolytic agents (fibrinolytic), antihemophilic factors, hemostatic agents, hypolipidemic agents, statins, hypnotics, narcotics, antipsychotics, antidepressants, antiemetics, anticonvulsants, antiepileptics, anxiolytics, drugs, antihyperamics, antiprotozoals, calcium channel blockers, vasoinhibitors, vasospasticics, vasospastici, Barbiturates, dyskinesias, stimulants, benzodiazepines, cyclic pyrrolidones, dopamine antagonists, antihistamines, cholinergics, anticholinergics, emetics, cannabinoids, analgesics, muscle relaxants, antibiotics, aminoglycosides, antivirals, antifungals, antiinflammatories, antiglaucoma drugs (anti-glaucoma drugs), sympathomimetics, steroids, cerumens (cerumenic), bronchodilators, NSAIDS, antitussives, mucolytics, decongestants, corticosteroids, androgens, antiandrogens, gonadotropins, growth hormones, insulin, antidiabetics, thyroid hormones, calcitonin, bisphosphonates, vasopressin analogues, basifying agents, quinolones, anticholinesterases, sildenafil (sildenafil), oral contraceptives, hormone replacement therapies, bone regulators, follicle stimulating hormones, Luteinizing hormone, gammamic acid, progestogen, dopamine agonist, estrogen, prostaglandin, gonadorelin, clomiphene, tamoxifen, diethylstilbestrol, antileprosy, antitubercular, antimalarial, anthelmintic, antiprotozoal, antisera, vaccine, interferon, supplement, vitamin, cytotoxic drug, sex hormone, aromatase inhibitor, somatostatin inhibitor, or similar types of substances, or combinations thereof. Such ingredients are generally considered safe (GRAS) and/or approved by the U.S. Food and Drug Administration (FDA).

The pharmaceutically active substance is present in the pharmaceutical composition in a wide range of amounts, depending on the particular pharmaceutically active agent used and its intended application. Effective dosages of any of the pharmaceutically active agents described herein can be readily determined by using conventional techniques and by observing results obtained under similar circumstances. In determining an effective dose, several factors need to be considered, including but not limited to: the species of the patient; its size, age and general health; the particular disease involved; the degree of involvement or severity of the disease; the response of the individual patient; the particular pharmaceutically active agent administered; the mode of administration; the bioavailability characteristics of the administered formulation; a selected dosage regimen; and concomitant use of drugs. The pharmaceutically active substance is contained in a pharmaceutically acceptable carrier, diluent or excipient in such an amount that: when used in generally acceptable amounts, are sufficient to deliver a therapeutic amount of the pharmaceutically active substance to the patient without serious toxic effects. Thus, suitable amounts can be readily determined by one skilled in the art.

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

The pharmaceutical composition may also comprise other pharmaceutically acceptable excipient materials. Examples of suitable excipient materials for use in embodiments of the invention include, but are not limited to, anti-adherent agents, binders (e.g., microcrystalline cellulose, tragacanth or gelatin), coatings, disintegrants, fillers, diluents, emollients, emulsifiers, flavoring agents, colorants, adjuvants, lubricants, functional agents (e.g., nutrients), viscosity modifiers, bulking agents, glidant (e.g., colloidal silicon dioxide) surfactants, osmotic agents, diluents, or any other inactive ingredients, or combinations thereof. For example, the pharmaceutical compositions of the present invention may comprise an excipient material selected from calcium carbonate, colorants, whiteners, preservatives and flavors, triacetin, magnesium stearate, sterote, natural or artificial flavors, essential oils, botanical extracts, fruit essences, gelatin, or combinations thereof.

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

Edible gel mixture and edible gel composition

Another embodiment provides an edible gel or edible gel mixture comprising one or more novel extracts. Another embodiment provides an edible gel or mixture of edible gels comprising a composition comprising one or more novel extracts.

Edible gels are gels that can be eaten. A gel is a colloidal system in which a network of particles spans the volume of a liquid medium. Although gels are primarily composed of liquids and therefore exhibit densities similar to liquids, gels have the structural cohesion of solids due to the network of particles spanning the liquid medium. For this reason, gels generally behave as solid jelly-like materials. Gels can be used in a variety of applications. For example, gels can be used in food, paints and adhesives.

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

As used herein, the term "gelling component" refers to any material that can form a colloidal system within a liquid medium. Non-limiting examples of gelling components for use in particular embodiments include gelatin, alginates, carrageenans, gums, pectins, konjac, agar, edible acids, rennet, starch derivatives, and combinations thereof. It is well known to those of ordinary skill in the art that the amount of gelling ingredient used in the edible gel mixture or edible gel composition varies widely depending on several factors, such as the particular gelling ingredient used, the particular fluid matrix used, and the desired gel properties.

Edible gel mixtures and edible gels can be prepared using ingredients including: a food acid, a salt of a food acid, a buffering system, a bulking agent, a chelating agent, a cross-linking agent, one or more flavoring agents, one or more coloring agents, and combinations thereof. Non-limiting examples of edible acids for use in particular embodiments include citric acid, adipic acid, fumaric acid, lactic acid, malic acid, and combinations thereof. Non-limiting examples of salts of edible acids for use in particular embodiments include sodium salts of edible acids, potassium salts of edible acids, and combinations thereof. Non-limiting examples of bulking agents for use in particular embodiments include fructo-oligosaccharide (raftilose), isomalt, sorbitol, polydextrose, maltodextrin, and combinations thereof. Non-limiting examples of chelating agents for use in particular embodiments include calcium disodium ethylene tetraacetate (calcium disodium acetate), glucono-lactone, sodium gluconate, potassium gluconate, Ethylene Diamine Tetraacetic Acid (EDTA), and combinations thereof. Non-limiting examples of cross-linking agents for use in particular embodiments include calcium ions, magnesium ions, sodium ions, and combinations thereof.

Dental composition

Another embodiment provides a dental composition comprising one or more novel extracts. Another embodiment provides a dental composition comprising a composition comprising one or more novel extracts. Dental compositions typically comprise an active dental substance and a matrix material. The novel extract or a composition comprising the novel extract may be used as a matrix material to sweeten a dental composition. The dental composition may be in the form of any oral composition used in the oral cavity, for example, mouth fresheners, gargles, mouthwashes, toothpastes, tooth brighteners, dentifrices, mouth sprays, tooth whiteners, dental floss (dentafloss), and the like.

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

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

According to another embodiment, the active dental substance is present in the dental composition in an amount of about 50ppm to about 3000ppm of the dental composition. Generally, the active dental substance is present in the dental composition in an amount effective to at least slightly improve the aesthetic appearance and/or health of the teeth or gums or to prevent dental caries. For example, a dental composition comprising a toothpaste may comprise an active dental substance comprising about 850 to 1,150ppm fluoride.

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

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

According to another embodiment, the matrix material is present in the dental composition in an amount of about 20% to about 99% by weight of the dental composition. Typically, the matrix material is present in an amount effective to provide a carrier for the active dental substance.

In another embodiment, the dental composition comprises the novel extract and an active dental substance. In another embodiment, the dental composition comprises a composition comprising the novel extract and an active dental substance. Generally, the amount of sweetener will vary widely depending on the nature of the particular dental composition and the desired sweetness.

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

Sweet food

In another embodiment, the invention is a confection comprising the novel extract. In another embodiment, the invention is a confection comprising a composition comprising the novel extract.

As referred to herein, "confection" may refer to a dessert, lollipop, candy or similar term. Confections typically comprise a base composition component and a sweetener component. One or more novel extracts or compositions comprising novel extracts may be used as a sweetener component. The confectionery may be in the form of any food which is generally considered to be sugar rich or generally sweet. According to a particular embodiment of the invention, the confectionery may be a baked product, such as a pastry; desserts, such as yogurt, jelly, edible jelly, pudding, Bavarian cream (Bavarian cream), blancmange, cake, brownies, mousses, and the like; confectionery products for consumption at or after meals; freezing the food; cold confections, such as ice cream types, e.g., ice cream, ice milk (ice milk), milk ice (lactic-ice), etc. (food products in which a sweetener and various other types of raw materials are added to a milk product and the resulting mixture is stirred and frozen), and ice confections, such as sherbet (sherbet), dessert ice (dessert ice), etc. (food products in which various other types of raw materials are added to a sugar-containing liquid and the resulting mixture is stirred and frozen); general confectionery such as baked confectionery or steamed confectionery such as crackers (cracker), biscuits (bisuit), buns with bean fillings (buns with bean-jam filling), malvah, alfajor and the like; rice cake (rice cake) and snacks; a desktop product; sugar confections in general, such as chewing gums (e.g., including compositions comprising a substantially water-insoluble chewable gum base, such as chicle (chicle) or a substitute thereof, including jetulong, guttakay rubber or some edible natural synthetic resin or wax), hard candy (hard candy), soft candy (soft candy), mint (mint), nougat (nougat candy), jelly bean (jelly bean), butterfat (fudge), toffee (toffee), taffy (taffy), Swiss milk (Swiss milk tablet), licorice (orice candy), chocolate, gelatin candy (gelatin), marshmallow (marshmalow), almond candy (marzipz), divnity, cotton candy (cotton candy), and the like; sauces (souce), including fruit sauces (fruity sauce), chocolate sauce (chocolates sauce), and the like; an edible gel; cream (creme), including butter cream (butter creme), flours (flour paste), whipped cream (white cream), and the like; jams, including strawberry jam, orange jam, etc.; and bread (including sweet bread and the like) or other starch products and combinations thereof.

As referred to herein, a "base composition" refers to any composition that can be a food product and provides a base for carrying the sweetener component.

Suitable base compositions for use in embodiments of the present invention may include flour, yeast, water, salt, butter, egg, milk powder, wine, gelatin, nuts, chocolate, citric acid, tartaric acid, fumaric acid, natural flavors, artificial flavors, colorants, polyols, sorbitol, isomalt, maltitol, lactitol, malic acid, magnesium stearate, lecithin, hydrogenated glucose syrup, glycerol, natural or synthetic gums, starch, and the like, and combinations thereof. These ingredients are generally considered safe (GRAS) and/or approved by the U.S. Food and Drug Administration (FDA). According to a particular embodiment of the invention, the matrix composition is present in the confection in an amount of from about 0.1 to about 99% by weight of the confection. Generally, the matrix composition is present in the confection in an amount to provide a food product.

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

In another embodiment, the confection comprises a novel extract or a composition comprising a novel extract and a base composition. Generally, the amount of the one or more novel extracts present in the confectionery varies widely depending on the particular embodiment of the confectionery and the desired sweetness. Suitable amounts will be readily determined by one of ordinary skill in the art. In a particular embodiment, the novel extract is present in the confection in an amount of from about 30ppm to about 6000ppm of the confection. In another embodiment, the novel extract is present in the confection in an amount of from about 1ppm to about 10,000ppm of the confection. In embodiments where the confection comprises hard candy, the one or more novel extracts are present in an amount from about 150ppm to about 2250ppm of hard candy.

Flavouring composition

In another embodiment, the invention is a condiment comprising one or more novel extracts. Another embodiment is a condiment comprising a composition comprising one or more novel extracts. As used herein, a flavoring is a composition used to enhance or improve the taste of a food or beverage. Non-limiting examples of condiments include tomato paste (cat); mustard; barbecue sauce; butter; chili sauce; sour and spicy sauce; cocktail sauce (cocktail sauce); curry; dip sauces (dips); fish paste; horseradish (horreradish); chili sauce (hot sauce); jelly, jam, tangerine paste or preserve; mayonnaise (mayonnaise); peanut butter; relish; mayonnaise (remoulde); salad dressings (e.g., oil and vinegar, kaiser, france, pasture, blue cheese, russia, thousand island, italy and balsamic vinegar), salsa; german pickle; soy sauce; beefsteak sauce; syrup; tartar sauce (tartarsauce); and worstershire sauce (Worcestershire sauce).

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

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

The flavoring composition may optionally include other natural and/or synthetic high-potency sweeteners, bulk sweeteners, pH adjusters (e.g., lactic acid, citric acid, phosphoric acid, hydrochloric acid, acetic acid, and combinations thereof), fillers, functional agents (e.g., pharmaceutical, nutritional or food or botanical ingredients), flavoring agents, or coloring agents or combinations thereof.

Chewing gum composition

Another embodiment provides a chewing gum composition comprising one or more novel extracts. Another embodiment provides a chewing gum composition comprising a composition comprising one or more novel extracts. Chewing gum compositions generally comprise a water soluble portion and a water insoluble chewable gum base portion. Typically the water soluble portion comprising the composition of the present invention is released with a portion of the flavoring agent over a period of time during chewing, while the insoluble gum portion remains in the mouth. The insoluble gum base generally determines whether the gum is considered a chewing gum, bubble gum, or a functional gum (functional gum).

The insoluble gum base, which is typically present in the chewing gum composition in an amount of about 15 to about 35% by weight of the chewing gum composition, typically comprises a combination of elastomers, softeners (plasticizers), emulsifiers, resins and fillers. These ingredients are generally considered food grade, are considered safe (GRA), and/or are approved by the U.S. Food and Drug Administration (FDA).

Elastomers are the major component of the gum base, provide rubber-like cohesive properties to the gum, and may comprise one or more natural rubbers (e.g., smoked latex, liquid latex, or guayule); natural gums (e.g., jelutong (jolute), perillo, sumac (sorva), massaranduba balata (massaranduba balata), chocolate massaranduba cholate (massaranduba chocalate), nispero (nispero), rosindinha, chicle (chicken) and gutta hang kang (gutta hang kang)); or synthetic elastomers (e.g., butadiene-styrene copolymers, isobutylene-isoprene copolymers, polybutadiene, polyisobutylene, and vinyl polymer elastomers). In another embodiment, the elastomer is present in the gum base in an amount of about 3 to about 50 percent by weight of the gum base.

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

Softeners, also known as plasticizers, are used to modify the ease of chewing and/or the mouthfeel of the chewing gum composition. Generally, softeners comprise oils, fats, waxes and emulsifiers. Non-limiting examples of oils and fats include tallow, hydrogenated tallow, heavy hydrogenated or partially hydrogenated vegetable oils (e.g., soybean, rapeseed, cottonseed, sunflower, palm, coconut, corn, safflower, or palm kernel oil), cocoa butter, glycerol monostearate, glycerol triacetate, glycerol rosinate, lecithin (leithin), monoglycerides, diglycerides, triglycerides, acetylated monoglycerides, and free fatty acids. Non-limiting examples of waxes include polypropylene/polyethylene/Fisher-Tropsch wax, paraffin wax, and microcrystalline and natural waxes (e.g., candelilla wax, beeswax, and carnauba wax). Microcrystalline waxes, in particular microcrystalline waxes having a high degree of crystallinity and a high melting point, may also be considered thickeners or texture modifiers. In a particular embodiment, the softener is present in the gum base in an amount of about 0.5 to about 25% by weight of the gum base.

The emulsifier is used to form a homogeneous dispersion of the insoluble and soluble phases of the chewing gum composition and also has plasticizing properties. Suitable emulsifiers include Glycerol Monostearate (GMS), lecithin (phosphatidylcholine), polyglycerol polyricinoleic acid (PPGR), mono-and diglycerides of fatty acids, glycerol distearate, tracetin, acetylated monoglycerides, glycerol triacetate and magnesium stearate. In another embodiment, the emulsifier is present in the gum base in an amount of about 2 to about 30% by weight of the gum base.

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

In another embodiment of the chewing gum composition, the gum base comprises about 5 to about 95% by weight of the chewing gum composition, more desirably about 15 to about 50% by weight of the chewing gum composition, and even more desirably about 20 to about 30% by weight of the chewing gum composition.

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

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

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

In another embodiment, the chewing gum composition comprises the novel extract or a composition comprising the novel extract and a gum base. In a particular embodiment, the novel extract is present in the chewing gum composition in an amount of about 1ppm to about 10,000ppm of the chewing gum composition

Cereal compositions

Another embodiment provides a cereal composition comprising one or more novel extracts. Another embodiment provides a cereal composition comprising a composition comprising one or more novel extracts. The cereal composition is typically consumed as a staple or snack food. Non-limiting examples of grain compositions for particular embodiments include ready-to-eat grains as well as hot grains. Ready-to-eat cereals are cereals that are edible by the consumer without further processing (i.e. cooking). Examples of ready-to-eat cereals include breakfast cereals and snack bars (snack bar). Breakfast cereals are usually processed into shredded, flaked, puffed or extruded forms. Breakfast cereals are usually eaten cold and often mixed with milk and/or fruit. Snack bars include, for example, energy bars, rice cakes, granola bars, and nutritional bars. The hot cereal is typically cooked in milk or water prior to consumption. Non-limiting examples of hot cereals include roughage, porridge, corn porridge, rice, and oatmeal.

The cereal composition typically comprises at least one cereal ingredient. As used herein, the term "grain component" means materials such as whole or part of a grain, whole or part of a seed, and whole or part of a graminaceous plant. Non-limiting examples of grain components for particular embodiments include corn, wheat, rice, barley, bran endosperm, cracked wheat, sorghum (soghums), millet, oat, rye, triticale, buckwheat, fonio (fonio), quinoa, beans, soybean, amaranth, bryozoan, spelt, and kaniwa.

In another embodiment, the grain composition comprises one or more novel extracts or a composition comprising one or more novel extracts and at least one grain component. The one or more new extracts or compositions comprising the one or more new extracts may be added to the cereal composition in a variety of ways, for example as a coating, as a frosting, as a glaze or as a matrix blend. (i.e., added as an ingredient to the cereal preparation prior to preparation of the final cereal product).

Thus, in another embodiment, one or more new extracts or a composition comprising one or more new extracts is added to the cereal composition as a base blend. In another embodiment, one or more new extracts or compositions comprising one or more new extracts are mixed with hot cereal and then cooked to provide a sweet hot cereal product. In another embodiment, one or more novel extracts or compositions comprising one or more novel extracts are mixed with a cereal matrix prior to extruding the cereal.

In another embodiment, the one or more new extracts or compositions comprising the one or more new extracts are added as a coating to the grain composition, for example by combining the one or more new extracts or compositions comprising the one or more extracts with a food grade oil and applying the mixture to the grain. In another embodiment, the one or more novel extracts or compositions comprising the one or more novel extracts and the food grade oil can be separately applied to the grain by first applying the oil or sweetener. Non-limiting examples of food grade oils for use in particular embodiments include vegetable oils, such as corn oil, soybean oil, cottonseed oil, peanut oil, coconut oil, rapeseed oil, olive oil, sesame seed oil, palm kernel oil, and mixtures thereof. In another embodiment, food grade fats may be used in place of oil, provided that the fat is melted prior to application to the grain.

In another embodiment, one or more new extracts or a composition comprising one or more new extracts is added to the grain composition as a glaze. Non-limiting examples of glazing agents for use in particular embodiments include corn syrup, honey syrup and honey syrup solids, maple syrup and maple syrup solids, sucrose, isomalt, polydextrose, polyols, hydrogenated starch hydrolysates, aqueous solutions thereof, and mixtures thereof. In another embodiment, the one or more new extracts or a composition comprising one or more new extracts is added as a glaze by mixing the glazing agent and the food grade oil or fat and applying the mixture to the grain. In another embodiment, a gum system (e.g., gum arabic, carboxymethyl cellulose, or algin) may be added to the glaze (glaze) to provide structural support. In addition, the glaze may further include a coloring agent, and may further include a flavoring agent.

In another embodiment, the one or more new extracts or a composition comprising the one or more new extracts is added to the cereal composition as a frosting. In another embodiment, one or more novel extracts or a composition comprising one or more novel extracts is combined with water and a frosting agent prior to application to the grain. Non-limiting examples of sugar creams used in other embodiments include maltodextrin, sucrose, starch, polyols, and mixtures thereof. The icing may also comprise food grade oils, food grade fats, colorants and/or flavors.

Generally, the amount of the one or more novel extracts in the cereal composition varies widely depending on the particular type of cereal composition and its desired sweetness. One of ordinary skill in the art can readily determine the appropriate amount of sweetener to place in the cereal composition. In another embodiment, the one or more novel extracts are present in the cereal composition in an amount of about 0.02 to about 1.5% by weight of the cereal composition, and the at least one additive is present in the cereal composition in an amount of about 1 to about 5% by weight of the cereal composition.

Baked food

Another embodiment provides baked goods comprising one or more novel extracts. Another embodiment provides baked goods comprising a composition comprising one or more novel extracts. As used herein, baked goods include ready-to-eat and all ready-to-bake foods, flours, and mixtures that need to be prepared prior to consumption. Non-limiting examples of baked goods include cakes, crackers, cookies, brownies, muffins, rolls, bagels, donuts, snacks, pastries, croissants, biscuits, bread products, and rolls.

Preferred baked goods according to embodiments of the present application can be divided into three categories: bread-type doughs (e.g., white bread, various breads, soft rolls, hard rolls, bagels, pizza dough, and tortillas), sweet doughs (e.g., danishes, croissants, crackers, muffins, pie crusts, biscuits, and cookies), and batters (e.g., cakes (e.g., sponge, pound, devil, cheese, and sandwich), donuts or other yeast-leavened cakes, brownies, and muffins). Doughs are generally characterized as flour-based, while batters (batter) are more water-based.

Baked goods according to further embodiments of the invention typically comprise a combination of sweetener, water and fat. Baked goods made according to other embodiments further comprise flour to make a dough or batter. The term "dough" as used herein is a mixture of flour and other ingredients that is hard enough to be kneaded or rolled. As used herein, the term "batter" consists of flour, liquid (e.g. milk or water) and other ingredients, and is thin enough to pour or fall out of a spoon. According to other embodiments, the flour is present in the baked good in an amount of about 15% to about 60% on a dry weight basis, more desirably about 23% to about 48% on a dry weight basis. The type of flour may be selected based on the desired product. Typically, the flour comprises edible non-toxic flour conventionally used in baked goods. According to other embodiments, the flour may be bleached oven flour, general purpose flour, or unbleached flour. In other embodiments, flours that have been otherwise processed may also be used. For example, in other embodiments, the flour may be enriched with other vitamins, minerals, or proteins. Non-limiting examples of flours suitable for use in other embodiments of the invention include wheat, corn flour, whole grains, fractions of whole grains (wheat, bran, and oatmeal), and combinations thereof. In other embodiments, starch or flour materials may also be used as the flour. Common food starches are typically derived from potato, corn, wheat, barley, oat, tapioca, arrowroot, and sago. Modified and pregelatinized starches may also be used in other embodiments of the invention.

The type of fat or oil used in other embodiments may include any edible fat, oil, or combination thereof suitable for baking. Non-limiting examples of fats suitable for use in other particular aspects of the present invention include vegetable oils, tallow, lard, marine oils, and combinations thereof. According to other embodiments, the fat may be fractionated, partially hydrogenated and/or fortified. In another embodiment, the fat desirably comprises reduced, low calorie or nondigestible fat, fat substitute or synthetic fat. In yet another particular embodiment, a shortening, fat or mixture of hard and soft fats may also be used. In particular embodiments, the shortening may be derived primarily from triglycerides of vegetable origin (e.g., cottonseed oil, soybean oil, peanut oil, linseed oil, sesame oil, palm kernel oil, rapeseed oil, safflower oil, coconut oil, corn oil, sunflower oil, and mixtures thereof). In particular embodiments, synthetic or natural triglycerides of fatty acids with chain lengths of 8 to 24 carbon atoms may also be used. According to other embodiments of the present invention, fat is present in the baked good in an amount of from about 2 to about 35 wt% on a dry weight basis, more desirably from 3 to about 29 wt% on a dry weight basis.

Baked goods according to other embodiments also include water in an amount sufficient to provide a desired consistency, thereby enabling proper shaping, machining, and cutting of the baked goods before or after cooking. The total moisture content of the baked good includes any water added directly to the baked good, as well as water present in the separately added ingredients (e.g., flour, typically containing about 12 to about 14% moisture by weight). According to other embodiments, the water is present in the baked good in an amount of up to about 25% by weight of the baked good.

Baked goods according to other embodiments may also include a number of other conventional ingredients, such as leavening agents, flavoring agents, coloring agents, milk by-products, eggs, egg by-products, cocoa, vanilla or other flavoring agents, as well as inclusions, such as nuts, raisins, cherries, apples, apricots, peaches, other fruits, citrus peels, preservatives, coconuts, flavor chips such as chocolate chips, nougat chips and caramel chips, and combinations thereof. In other embodiments, the baked good may further comprise an emulsifier, such as lecithin and monoglycerides.

According to another embodiment, the leavening agent may comprise a chemical leavening agent or a yeast leavening agent. Non-limiting examples of chemical leavening agents suitable for use in certain embodiments of the present invention include baking soda (e.g., sodium bicarbonate, potassium carbonate, or aluminum bicarbonate), baking soda (e.g., sodium aluminum phosphate, monocalcium phosphate, or dicalcium phosphate), and combinations thereof.

According to another embodiment, cocoa may comprise natural or "Dutched" chocolate in which a substantial portion of the fat or cocoa butter has been extracted or removed by solvent extraction, pressing or other means. In another embodiment, it may be necessary to reduce the amount of fat in a baked food product comprising chocolate due to the presence of additional fat in the cocoa butter. In another embodiment, it may be desirable to add a greater amount of chocolate than cocoa in order to provide equivalent amounts of flavors and colors.

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

Dairy product

Another embodiment providesA dairy product comprising one or more novel extracts. Another embodiment provides a consumable product which is a dairy product comprising a composition comprising one or more novel extracts. The dairy products and methods of making dairy products suitable for use in the present invention are well known to those of ordinary skill in the art. Dairy products, as used herein, include milk or food products produced from milk. Non-limiting examples of dairy products suitable for use in embodiments of the invention include milk, dairy cream, sour cream, french fries (creme fraiche), buttermilk, cultured buttermilk, milk powder, condensed milk (condensed milk), evaporated milk (evapated milk), butter, cheese (cheese), white cheese (cottage cheese), buttercheese (creamcheese), yogurt, ice cream, custard ice cream (frozen Italian), frozen yogurt, gelato, vla, piima, margari,kajmak, kephir, viii, kumis, airag, ice milk, casein, ayran, lassi, khoa, or combinations thereof.

Milk is a liquid secreted by the mammary glands of female mammals for nutrition of their larvae. The milk producing capacity of females is one of the major characteristics of mammals and provides the primary source of nutrition for newborns before they can digest a wider variety of foods. In a particular embodiment of the invention the dairy product is derived from cow, goat, sheep, horse, donkey, camel, buffalo, cow, reindeer, moose or human raw milk.

In other embodiments of the invention, processing a dairy product from raw milk typically includes the steps of pasteurization, creaming (fining), and homogenization. Although raw milk can be consumed without pasteurization, it is typically pasteurized to destroy harmful microorganisms, such as bacteria, viruses, protozoa, molds, and yeasts. Pasteurization typically involves heating the milk to high temperatures in a short period of time to substantially reduce the number of microorganisms, thereby reducing the risk of disease.

Creaming is traditionally performed after a pasteurization step and involves the separation of milk into a high fat cream layer and a low fat milk layer. Standing for twelve to twenty-four hours, the milk will separate into milk and cream layers. The cream rises to the top of the milk layer, can be skimmed and used as a separate dairy product. Alternatively, a centrifuge may be used to separate the cream and milk. The remaining milk is classified according to the fat content of the milk, non-limiting examples of which include whole, 2%, 1% and skim milk.

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

Another embodiment provides a dairy product produced from milk by an additional processing step. As mentioned above, machine centrifuges may be used to degrease or separate cream from the top of the milk. In another embodiment, the dairy product comprises sour cream, i.e. a fat-rich dairy product obtained by fermenting cream using a bacterial culture. The bacteria produce lactic acid during fermentation, which acidifies and thickens the cream. In another embodiment, the dairy product comprises french whipped cream which is a thick cream slightly acidified with bacterial culture in a similar manner to sour cream. French whipped cream is generally not as thick or as sour cream. In another embodiment, the dairy product comprises cultured buttermilk. The cultured buttermilk is obtained by adding bacteria to milk. The resulting fermentation, in which the bacterial culture converts lactose to lactic acid, results in a cultured buttermilk having a sour taste. Although produced in a different manner, cultured buttermilk is generally similar to traditional buttermilk, a by-product of butter production.

According to other embodiments, the milk product comprises milk powder, condensed milk, evaporated milk, or a combination thereof. Milk powder, condensed milk and evaporated milk are generally produced by removing water from milk. In another embodiment, the dairy product comprises milk powder comprising dry milk solids having a low moisture content. In another particular embodiment, the dairy product comprises condensed milk. Condensed milk typically contains milk with a reduced moisture content and added sweeteners, resulting in a thick sweetened product with a longer shelf life. In yet another embodiment, the dairy product comprises evaporated milk. Evaporated milk typically comprises fresh homogenized milk that has been about 60% water removed, cooled, fortified with additives (e.g., vitamins and stabilizers), packaged, and terminally sterilized. According to another embodiment of the invention, the dairy product comprises a dry creamer (dry creator) and a new extract or a composition comprising one or more new extracts.

In another embodiment, the dairy product provided herein comprises butter. Butter is usually made by stirring fresh or fermented cream or milk. Butter generally comprises milk fat surrounding droplets, which droplets mainly comprise water and milk proteins. The stirring process breaks the film around the cream droplets, binding the cream together and separating it from the rest of the cream. In another embodiment, the dairy product comprises buttermilk, which is a sour liquid remaining after production of butter from whole milk by a whipping process.

In another embodiment, the dairy product comprises cheese, which is a solid food product produced by curd using rennet or a combination of rennet replacers and acidification. Rennet is a natural complex of enzymes produced in the mammalian stomach for digesting milk, used in cheese making to coagulate milk, separating it into a solid called curd and a liquid called whey. Generally, rennet is obtained from the stomach of young ruminants (e.g., calves); however, alternative sources of rennet include some plants, microorganisms and transgenic bacteria, fungi or yeasts. In addition, the milk may be coagulated by the addition of an acid (e.g., citric acid). Typically, a combination of rennet and/or acidification is used to coagulate the milk. After the milk is separated into curd and whey, it is simply drained, salted and packaged to make some cheese. However, for most cheeses, more processing is required. Many different methods can be used to produce hundreds of usable cheeses. The processing method comprises heating cheese, cutting into small pieces, draining, pickling, stretching, cheese cutting (cheese), washing, shaping, aging and ripening. Some cheeses (e.g. blue cheese) introduce other bacteria or moulds before or during ageing, thereby imparting taste and aroma to the finished product. White cheese is a cheese curd product that has a bland taste, drains but is not pressed, thus leaving some whey behind. The curd is typically washed to remove acidity. Cream cheese is a soft, bland tasting white cheese with a high fat content, made by adding cream to milk and then coagulating to form a strong curd. Alternatively, it is also possible to use a cheese made from skim milk and then add the cream to the curd. It is to be understood that cheese as used herein includes all solid food products resulting from curd.

In another embodiment, the dairy product comprises yogurt. Yoghurts are typically produced by bacterial fermentation of milk. Lactose fermentation produces lactic acid which acts on proteins in milk to impart a gelatinous texture and acidity to the yoghurt. In particularly desirable embodiments, the yogurt may be sweetened and/or flavored with a sweetener. Non-limiting examples of flavoring agents include, but are not limited to, fruit (e.g., peach, strawberry, banana), vanilla, and chocolate. As used herein, yogurt also includes yogurt varieties having different consistencies and viscosities, such as dahi, dadif or dadiah, labneh or labaneh, bulgarian, kefir, and matsoni. In another embodiment, the dairy product comprises a yogurt-based beverage, also known as drinkable yogurt or yogurt smoothie. In particularly desirable embodiments, the yogurt-based beverage may contain sweeteners, flavoring agents, other ingredients, or combinations thereof.

Other dairy products than those described herein may be used in particular embodiments of the invention. Such dairy products are well known to those of ordinary skill in the art, non-limiting examples of which include milk, milk and juice, coffee, tea, vla, piima, filmjolk, kajmak, kephir, viii, kurniss, airag, ice milek, casein, ayran, lassi, and khoa.

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

In another embodiment, the dairy composition comprises one or more new extracts or compositions comprising new extracts in combination with the dairy product. In another embodiment, the one or more novel extracts are present in the dairy composition in an amount of about 200 to about 20,000 weight% of the dairy composition.

One or more novel extracts or compositions comprising novel extracts are also suitable for use in processed agricultural products, livestock products or seafood; processed meat products such as sausages and the like; cooked food, pickles, and preserved foods, delicacies, and pickles cooked with soy sauce; soup; snack foods such as potato chips, cookies, etc.; as chopped stuffing, leaf, stem, dried, homogenized leaf condensate and animal feed.

Tabletop sweetener compositions

Another embodiment provides tabletop sweeteners comprising one or more novel extracts. The tabletop composition can further comprise at least one bulking agent, additive, anti-caking agent, functional ingredient, or combination thereof.

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

As used herein, the phrases "anti-caking agent" and "flow agent" refer to any composition that contributes to content uniformity and uniform dissolution. According to particular embodiments, non-limiting examples of anti-caking agents include tartar cream, calcium silicate, silicon dioxide, microcrystalline cellulose (Avicel, FMC BioPolymer, philiadelphia, Pennsylvania), and tricalcium phosphate. In one embodiment, the anti-caking agent is present in the tabletop sweetener composition in an amount from about 0.001% to about 3% by weight of the tabletop sweetener composition.

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

In another embodiment, the tabletop sweetener composition is a single serving (portion control) packet containing a dry blend. Dry-mixed formulations may typically comprise powders or granules. Although the tabletop sweetener composition may be present in any size package, an illustrative, non-limiting example of a conventional portion control tabletop sweetener package is about 2.5 by 1.5 inches and holds about 1 gram of the sweetener composition, which has a sweetness equal to 2 teaspoons of granulated sugar (-8 grams). The amount of the novel extract in the dry blended tabletop sweetener formulation may vary. In another embodiment, the dry blended tabletop sweetener formulation may comprise the novel extract in an amount from about 1% (w/w) to about 10% (w/w) of the tabletop sweetener composition.

Solid tabletop sweetener embodiments include cubes and tablets. A non-limiting example of a conventional cube is identical in size to a standard granulated sugar cube, which is about 2.2x 2.2x 2.2cm3 and weighs about 8 g. In another embodiment, the solid tabletop sweetener is in the form of a tablet or any other form known to those skilled in the art.

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

Beverage and beverage product

Another embodiment provides a beverage or beverage product comprising one or more novel extracts. Another embodiment provides a beverage or beverage product comprising a composition comprising one or more novel extracts.

As used herein, a "beverage product" is a ready-to-drink beverage, beverage concentrate, beverage syrup, or powdered beverage. Suitable ready-to-drink beverages include carbonated beverages and non-carbonated beverages. Carbonated beverages include, but are not limited to, enhanced sparkling beverages, colas, lemon-lime flavored sparkling beverages, orange flavored sparkling beverages, grape flavored sparkling beverages, strawberry flavored sparkling beverages, pineapple flavored sparkling beverages, ginger juice, soft drinks, and rootlets (root beer). Non-carbonated beverages include, but are not limited to, fruit juices, fruit juice beverages, nectars, vegetable juices, sports drinks, energy drinks, enhanced water beverages, vitamin-containing enhanced water, near water beverages (e.g., water with natural or synthetic flavors), coconut juice, tea beverages (e.g., dark tea, green tea, black tea, oolong tea), coffee, cocoa beverages, beverages containing milk ingredients (e.g., milk beverages, coffee containing milk ingredients, cafe é au lait, milk tea, fruit milk beverages), beverages containing grain extracts, smoothies, and combinations thereof.

Beverage concentrates and beverage syrups are prepared with an initial volume of a liquid base (e.g., water) and the desired beverage ingredients. A full strength beverage is then prepared by adding more volume of water. Powdered beverages are prepared by dry mixing all beverage ingredients without a liquid base. A full strength beverage is then prepared by adding the full amount of water.

Beverages comprise a liquid base, i.e. a base ingredient, in which an ingredient (including the composition of the invention) is dissolved. In one embodiment, the beverage comprises beverage quality water as the liquid base, for example, deionized water, distilled water, reverse osmosis water, carbonated water, purified water, demineralized water, and combinations thereof may be used. Other suitable liquid bases include, but are not limited to, phosphoric acid, phosphate buffer, citric acid, citrate buffer, and carbon treated water.

In another embodiment, the consumable is a beverage comprising one or more new extracts.

In another embodiment, the beverage comprises a composition comprising one or more novel extracts.

Another embodiment provides a beverage product comprising one or more novel extracts.

Another embodiment provides a beverage product comprising a composition comprising one or more novel extracts.

The concentration of the new extract in the beverage may be above, at or below its threshold sweetness or an identifying concentration.

In another embodiment, the concentration of the novel extract in the beverage is above its threshold sweetness or taste recognition concentration. In another embodiment, the concentration of the novel extract is at least about 1%, at least about 5%, at least about 10%, at least about 15%, at least about 20%, at least about 25%, at least about 30%, at least about 35%, at least about 40%, at least about 45%, at least about 50% or more greater than its threshold sweetness or taste recognition concentration.

In another embodiment, the concentration of the new extract in the beverage is at or near the threshold sweetness or taste recognition concentration of the one or more new extracts.

In another embodiment, the concentration of the one or more new extracts in the beverage is below the threshold sweetness or taste recognition concentration of the one or more new extracts. In another embodiment, the concentration of the novel extract is at least about 1%, at least about 5%, at least about 10%, at least about 15%, at least about 20%, at least about 25%, at least about 30%, at least about 35%, at least about 40%, at least about 45%, at least about 50% or more less than its threshold sweetness or taste recognition concentration.

In another embodiment, the invention is a beverage or beverage product comprising the novel extract in an amount from about 1ppm to about 10,000ppm, such as from about 25ppm to about 800 ppm. In another embodiment, the novel extract is present in the beverage in an amount from about 100ppm to about 600 ppm. In other embodiments, the novel extract is present in the beverage in an amount of from about 100 to about 200ppm, from about 100ppm to about 300ppm, from about 100ppm to about 400ppm, or from about 100ppm to about 500 ppm. In another embodiment, the novel extract is present in the beverage or beverage product in an amount of about 300 to about 700ppm, for example about 400ppm to about 600 ppm. In a specific embodiment, the novel extract is present in the beverage in an amount of about 500 ppm.

The beverage may further comprise at least one other sweetener. Any sweetener detailed herein can be used, including natural, non-natural, or synthetic sweeteners. These may be added to the beverage before, simultaneously with or after the new extract.

In another embodiment, the beverage comprises a carbohydrate sweetener in a concentration of about 100ppm to about 140,000 ppm. The synthetic sweetener may be present in the beverage at a concentration of about 0.3ppm to about 3,500 ppm. The natural high-potency sweetener may be present in the beverage at a concentration of about 0.1ppm to about 3,000 ppm.

The beverage may further 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, caffeine, flavoring and flavoring ingredients, astringent compounds, protein or protein hydrolysates, surfactants, emulsifiers, weighing agents, fruit juices, dairy products, cereal and other plant extracts, flavonoids, alcohols, polymers, and combinations thereof. Any suitable additive described herein may be used.

In another embodiment, the polyol may be present in the beverage at a concentration of about 100ppm to about 250,000ppm, such as about 5,000ppm to about 40,000ppm

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

In another embodiment, the nucleotide may be present in the beverage at a concentration of about 5ppm to about 1,000 ppm.

In another embodiment, the organic acid additive may be present in the beverage at a concentration of about 10ppm to about 5,000 ppm.

In another embodiment, the mineral acid additive may be present in the beverage at a concentration of about 25ppm to about 25,000 ppm.

In another embodiment, the bitter compounds may be present in the beverage at a concentration of about 25ppm to about 25,000 ppm.

In another embodiment, the flavoring agent may be present in the beverage at a concentration of about 0.1ppm to about 4,000 ppm.

In another embodiment, the polymer may be present in the beverage at a concentration of about 30ppm to about 2,000 ppm.

In another embodiment, the protein hydrolysate can be present in the beverage at a concentration of about 200ppm to about 50,000.

In another embodiment, the surfactant additive may be present in the beverage at a concentration of about 30ppm to about 2,000 ppm.

In another embodiment, the flavonoid additive may be present in the beverage at a concentration of about 0.1ppm to about 1,000 ppm.

In another embodiment, the alcohol additive may be present in the beverage at a concentration of about 625ppm to about 10,000 ppm.

In another embodiment, the astringent additive may be present in the beverage at a concentration of about 10ppm to about 5,000 ppm.

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

The pH of the consumable (e.g., beverage) is not expected to substantially or adversely affect the taste of the sweetener. A non-limiting example of a pH range for a beverage can be from about 1.8 to about 10. Another example includes a pH range of about 2 to about 5. In another embodiment, the pH of the beverage may be from about 2.5 to about 4.2. Those skilled in the art will appreciate that the pH of the beverage may vary depending on the type of beverage. For example, the pH of the milk beverage may be greater than 4.2.

The titratable acidity of the beverage comprising the new extract can be, for example, from about 0.01% to about 1.0% by weight of the beverage.

In another embodiment, the acidity of the foamed beverage product is from about 0.01% to about 1.0% by weight of the beverage, for example from about 0.05% to about 0.25% by weight of the beverage.

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

The temperature of the beverage may be, for example, from about 4 ℃ to about 100 ℃, e.g., from about 4 ℃ to about 25 ℃.

The beverage may be a full calorie beverage having up to about 120 calories per 8 ounce serving.

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

The beverage may be a diet beverage having up to about 40 calories per 8 ounce serving.

The beverage may be zero-calorie having less than about 5 calories per 8 ounce serving size.

Application method

The compounds and compositions of the embodiments herein may be used to impart sweetness or enhance the taste or sweetness to a consumable or other composition.

Another embodiment provides a method of making a consumer product comprising (i) providing a consumer product base, and (ii) adding one or more new extracts to the consumer product base to provide a consumer product.

In another embodiment, the invention is a method of preparing a beverage comprising (i) providing a liquid or beverage base, and (ii) adding one or more new extracts to a consumable base to provide a beverage.

Another embodiment provides a method of making a sweetened consumable comprising (i) providing a sweetenable consumable and (ii) adding one or more new extracts to the sweetenable consumable to provide the sweetened consumable.

Another embodiment provides a method of preparing a sweetened beverage comprising (i) providing a sweetenable beverage and (ii) adding one or more new extracts to the sweetenable beverage to provide a sweetened beverage.

In the above methods, one or more novel extracts may be provided as such or in the form of a composition. When the new extract is provided as a composition, the amount of the composition is effective to provide a concentration of the one or more new extracts that is above, at, or below its threshold taste or sweetness recognition concentration when the composition is added to a consumable (e.g., a beverage). When the one or more new extracts are not provided as a composition, they may be added to the consumable at a concentration above, at, or below their threshold taste or sweetness recognition concentration.

Another embodiment provides a method for enhancing the sweetness of a consumable comprising (i) providing a consumable comprising one or more sweet-tasting ingredients, and (ii) adding one or more new extracts (1) to the consumable to provide a consumable having enhanced sweetness, wherein the one or more new extracts are added to the consumable at a concentration at or below its threshold sweetness recognition concentration. In another embodiment, one or more new extracts are added to the consumable at a concentration below its threshold sweetness recognition concentration.

Another embodiment provides a method for enhancing the sweetness of a consumable comprising (i) providing a consumable comprising one or more sweet-tasting ingredients, and (ii) adding a composition comprising one or more novel extracts to the consumable to provide a consumable having enhanced sweetness, wherein the one or more novel extracts are present in the composition in an amount such that: the concentration of the one or more new extracts at or below its threshold sweetness recognition concentration is effective to provide when the composition is added to a consumable. In another embodiment, the one or more novel extracts are present in the composition in an amount such that: a concentration of the novel extract effective to provide a sweetness recognition concentration below its threshold.

Another embodiment provides a method for enhancing the sweetness of a beverage comprising (i) providing a beverage comprising at least one sweet-tasting ingredient, and (ii) adding one or more new extracts to the beverage to provide a beverage having enhanced sweetness, wherein the one or more new extracts are added to the beverage in an amount such that: effective to provide a concentration at or below its threshold sweetness recognition concentration. In another embodiment, one or more new extracts are added to the consumable in such amounts: effective to provide a concentration below its threshold sweetness recognition concentration.

Another embodiment provides a method for enhancing the sweetness of a beverage comprising (i) providing a beverage comprising one or more sweet-tasting ingredients, and (ii) adding a composition comprising one or more new extracts to a consumable to provide a beverage having enhanced sweetness, wherein the one or more new extracts are present in the composition in an amount that: the concentration of the new extract at or below its threshold sweetness recognition concentration is effective to provide when the composition is added to a beverage. In another embodiment, the one or more novel extracts are present in the composition in an amount such that: the concentration of the new extract effective to provide a sweetness recognition concentration below its threshold when the composition is added to a beverage.

Another embodiment provides a method for enhancing the taste of a consumable comprising (i) providing a consumable comprising at least one taste ingredient, and (ii) adding one or more new extracts to the consumable to provide a consumable having an enhanced taste, wherein the one or more new extracts are added to the consumable at a concentration at or below its threshold taste recognition concentration. In a particular embodiment, one or more new extracts are added to the consumable at a concentration below its threshold taste recognition concentration.

Another embodiment provides a method for enhancing the taste of a consumable comprising (i) providing a consumable comprising at least one taste ingredient, and (ii) adding a composition comprising one or more new extracts to the consumable to provide a consumable having an enhanced taste, wherein the one or more new extracts are present in the composition in an amount such that: the concentration of the one or more new extracts at or below its threshold taste recognition concentration is effective to provide when the composition is added to a consumable. In another embodiment, the novel extract is present in the composition in an amount such that: the concentration of the one or more new extracts below its threshold taste recognition concentration is effective to provide when the composition is added to a consumable.

Another embodiment provides a method for enhancing the taste of a beverage comprising (i) providing a beverage comprising at least one taste ingredient, and (ii) adding one or more new extracts to the beverage to provide the beverage with an enhanced taste, wherein the one or more new extracts are added to a consumable in a concentration at or below its threshold taste recognition concentration. In another embodiment, one or more new extracts are added to the consumable at a concentration below its threshold taste recognition concentration.

Another embodiment provides a method for enhancing the taste of a beverage comprising (i) providing a beverage comprising at least one taste ingredient, and (ii) adding a composition comprising one or more new extracts to the beverage to provide the beverage with an enhanced taste, wherein the one or more new extracts are present in the composition in an amount such that: the concentration of the one or more new extracts at or below its threshold taste recognition concentration is effective to provide when the composition is added to a beverage. In another embodiment, the one or more novel extracts are present in the composition in an amount such that: the concentration of the one or more new extracts below its threshold taste recognition concentration is effective to provide when the composition is added to a consumable.

Another embodiment provides methods of making sweet compositions (e.g., sweet consumables) and taste-enhanced compositions (e.g., taste-enhanced consumables) by adding one or more new extracts or compositions comprising new extracts to such compositions/consumables.

The embodiments of the invention described herein also provide methods for introgressing the self-compatible phenotype into other stevia varieties in a plant breeding program to produce new stevia cultivars that exhibit self-compatibility by selecting stevia plants and applying plant breeding techniques, such as recurrent selection, backcrossing, pedigree breeding, marker assisted selection, or haploid/doubled haploid production.

The following examples illustrate embodiments of the invention. It will be understood that embodiments of the invention are not limited to the materials, proportions, conditions and procedures set forth in the examples, which are exemplary only.

Example 1

Evaluation of stevia self-compatibility character

For stevia plants grown in a hybrid shed, bee pollination was used to evaluate self-compatibility.

In addition, stevia plants grown under glasshouse conditions were evaluated by the artificial pollination method. At the flowering stage, 314018 flowers and 16139002 flowers were selected for bagging selfing, and the opened flowers were removed. The treated plants were harvested at the maturity stage. The number of seeds produced from the pollinated flowers was collected, and self-compatibility was calculated based on the self-compatibility index. The self-affinity index was calculated using the following formula: self-compatibility index (SCI) number of collected viable seeds/pollination pollen