RU2584021C2 - Natural high-potency sweetener compositions with improved temporal parameter and (or) correcting parameter, methods for preparation and use thereof - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Sweetener composition comprises at least one amino acid and rebaudioside A. Rebaudioside A has purity greater than about 80 % by weight of dry matter. At least one amino acid is present in an amount of about 100 million^-1 to about 25,000 million^-1. Also disclosed is a sweetened composition comprising said sweetener composition.

EFFECT: invention enables to eliminate inherent unpleasant bitterness of rebaudioside A and delayed sweetness, and to adjust flavour and temporal profile of rebaudioside A and make it more similar to sugar profile.

15 cl, 5 dwg, 6 tbl, 620 ex

Description

FIELD OF THE INVENTION

The present invention generally relates to improving the taste of natural intense non-nutritive or low-calorie sweeteners and compositions sweetened by them. In particular, the present invention relates to compositions that can improve the tastes of natural intense non-nutritive or low-calorie sweeteners by giving them a more sugar-like taste and properties. In particular, these compositions and methods provide a more sugar-like time profile, including the appearance of sweetness and delayed sweetness, and / or a more sugar-like taste profile, including osmotic taste.

BACKGROUND OF THE INVENTION

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

Natural intense sweeteners, such as rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, dulcoside B, rubusoside, stevia, stevioside, mogrozide IV, muroloside Han, mogrozide Han, mogrozen V, and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, gernandulcin, phyllodulcin, glycyphyllin, floridzin, trilobatin, baiyunosid, osladin, polypodoside A, pterocari pterocaryoside B, mucurozioside, flomizoside I, periandrin I, ab uzozid tsiklokariozid A and I, generally exhibit a sweet taste that has a different temporal profile, maximal response, flavor profile, mouthfeel, and / or adaptation behavior than sugar. For example, the sweet tastes of natural intense sweeteners appear slower and last longer than the sweet taste that sugar gives, and thus alter the taste balance of the food composition. Due to these differences, the use of a natural intense sweetener to replace a free-flowing sweetener, such as sugar, in a food or drink causes an unbalanced time profile and / or taste profile. In addition to differences in the temporal profile, intense sweeteners usually exhibit (i) a lower maximum response than sugar, (ii) minor flavors, including bitter, metallic, cooling, astringent, licorice, etc., and / or (iii) sweeteners that reduce repetitive taste sensations. Those skilled in the food / beverage industry are well aware that replacing a sweetener in a composition requires re-balancing of flavors and other flavors (e.g., acidifiers). If the flavor profile of natural intense sweeteners can be modified to give the specific desired flavoring characteristics so as to more closely resemble sugar, the types and variety of compositions that can be prepared with this sweetener can be greatly expanded. Accordingly, it would be desirable to selectively modify the flavor characteristics of natural intense sweeteners. As a result, several processes and / or compositions are described for modifying the taste profile of a beverage, food product, pharmaceutical, nutraceutical, tobacco, and oral hygiene / cosmetic products sweetened with non-nutritive or low-calorie sweeteners alternative to sugar.

However, improving the sweetness and sugar-like characteristics of non-nutritive or low-calorie natural sweeteners to provide better consumer satisfaction than sucrose, fructose or glucose is still desirable.

SUMMARY OF THE INVENTION

In general, this invention addresses the above-described need by developing a natural intense sweetener (NPC) composition with an improved temporal profile or a taste (flavor, corrective) profile, or both, a method for improving the temporal profile and / or taste profile of a NPC, compositions sweetened NPC, with an improved temporal profile or taste profile and a method of improving the temporal profile and / or taste profile of compositions sweetened with NPC. In particular, the present invention improves the time profile and / or taste profile by imparting a more sugar-like time profile and / or taste profile.

More specifically, this invention includes a NPC composition with a more sugar-like time profile and / or taste profile, comprising at least one NPC and / or at least one modified NPC and at least one sweet taste improving composition selected from the group consisting of carbohydrates, polyols, amino acids, other sweet taste improving additives, and combinations thereof.

According to another aspect, the present invention includes a method of imparting a more sugar-like temporary profile and / or taste profile to an NPC by combining at least one NPC and / or at least one modified NPC with at least one sweet taste improving composition selected from the group consisting of carbohydrates, polyols, amino acids, other sweet taste improving additives, and combinations thereof.

According to yet another aspect, the invention includes a sweetened NPC composition with a more sugar-like time profile and / or taste profile, comprising a sweetened composition, at least one NPC and / or at least one modified NPC and at least one improving composition a sweet taste selected from the group consisting of carbohydrates, polyols, amino acids, other sweet taste improving additives, and combinations thereof. According to specific embodiments of the present invention, the NPC sweetened composition is selected from the group consisting of a beverage, food product, pharmaceutical, nutraceutical, tobacco and oral hygiene / cosmetic products and the like.

According to yet another aspect, the invention includes a method of imparting a more sugar-like temporal profile and / or taste profile to a composition sweetened with a NPC by combining with a sweetened composition, at least one NPC and / or at least one modified NPC, and at least one sweet taste improving composition selected from the group consisting of carbohydrates, polyols, amino acids, other sweet taste improving additives, and combinations thereof. Again, according to specific embodiments of the present invention, the NPC sweetened composition is selected from the group consisting of a beverage, food product, pharmaceutical, nutraceutical, tobacco and oral hygiene / cosmetic products and the like.

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

BRIEF DESCRIPTION OF GRAPHIC MATERIALS

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

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

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

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

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

DETAILED DESCRIPTION OF EMBODIMENTS

I. Introduction

A detailed reference is now made to the embodiments of the invention provided herein. Each example is provided for the purpose of explaining embodiments of the invention, but not limiting the invention. In fact, it will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention. For example, features illustrated or described as part of one embodiment may be used in another embodiment to provide another additional embodiment. Thus, it is intended that the present invention cover such modifications and variations within the scope of the appended claims and their equivalents.

As summarized above, the present invention includes a natural intensive sweetener (NPC) composition with an improved temporal profile and / or taste profile, a method for improving a temporal profile and / or taste profile of a NPC, compositions sweetened with NPC with an improved temporal profile and / or taste profile and a method for improving the temporal profile and / or taste profile of compositions sweetened with NPCs. In particular, the present invention improves the temporal profile and / or taste profile by imparting a more sugar-like time profile and / or taste profile to compositions containing NPCs.

II. Sweet taste

A. Sugar-like taste

As used herein, the expressions “sugar-like characteristic”, “sugar-like taste”, “sugar-like sweetness”, “sugar-like” and “sugar-like” are synonyms. Sugar-like characteristics include any characteristic similar to that of sucrose, and include, but are not limited to, maximum response, taste profile, time profile, adaptive behavior, chewing, concentration response, taste interactions of any taste-changing substance, and flavoring / sweet substances, spatial pattern selectivity and temperature effects. These characteristics are measurements by which the taste of sucrose differs from the tastes of NIP. Among them, however, the taste profile and time profile are especially important. In a single sample of a sweet food product or drink, one can note the differences between the observed for sucrose and for NPCs (1) the attributes that make up the taste profile of the sweetener, and (2) the rates of appearance and dissipation of sweetness, which make up the temporary profile of the sweetener. Desirable embodiments of the present invention exhibit a more sugar-like time profile, a sugar-like taste profile, or both, than compositions containing NPCs, but without a sweet taste improving composition. Whether a characteristic is more sugar-like is determined by an expert committee on sensory evaluation, which tastes compositions containing sugar and compositions containing NPCs, with or without a composition that improves the sweet taste, and gives an impression of the similarity between the characteristics of compositions containing NPC, with or without a sweet taste improving composition, with sugar containing compositions. A suitable technique for determining whether a composition has a more sugar-like taste is described in the embodiments described hereinafter.

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

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

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

To clarify the nature of the preferred embodiments of the present invention, some further explanation of the differences in taste and temporal profiles between sugar and NPC profiles may help. Not wishing to be bound by theory, this additional explanation is given below.

B. Taste profile

The flavor profile of the sweetener is a quantitative profile of the relative intensities of all the manifest taste attributes. Such profiles are often applied to graphs in the form of histograms or data scatter diagrams. Sucrose has so far been recognized as exhibiting only sweetness, and is usually used as a quality standard for a pure sweet taste. Most intense sweeteners exhibit other taste qualities in addition to sweetness. For example, it was found that saccharin, which is a synthetic sweetener, exhibits both bitter and metallic flavors. As another example, cyclamate exhibits a bitter and salty aftertaste. As another example, both NPCs, stevioside and gernandulcin, also have a bitter aftertaste. Other flavoring attributes commonly observed for intense sweeteners include a cooling, licorice, and sometimes astringent taste.

However, the discovery was made that sucrose exhibits a palatability, or even properties other than sweetness. The properties of bitter, sour, salty and spicy do not describe it. However, its taste is easily distinguishable from the taste of intense sweeteners that exhibit only sweetness (for example, aspartame) during the first few seconds of the sample. Thus, the taste of sucrose is unique among sweeteners, even among those that do not exhibit any of the flavors noted above.

In the literature, this unique palatability of sucrose is referred to in different ways. Terms such as “tangible” and “saturated” are often used, where both terms imply viscosity and other tactile sensations. “Tangible” can also be attributed to texture, consistency, physical and general sensation, which a human consumer determines in his mouth when he samples the composition. Thus, for example, a sugar-like taste sensation refers to texture, texture, physical and general sensation similar to that for sugar. However, it is currently believed that the unique taste of sucrose relative to the taste of intense sweeteners is not a tactile sensation. A likely explanation for the unique taste of sucrose, as well as other carbohydrate sweeteners, is that hyperosmotic solutions cause a quick and prolonged decrease in the volume of taste bud cells. Contraction of taste bud cells is accompanied by specific effects, including enhanced signal transmission from salt-sensitive taste bud cells in response to NaCl and signal transmission from acid-sensitive taste bud cells, even in the absence of acid. Although the effects on the cells of the taste buds sensitive to sweetness were not evaluated, this suggests that sucrose and carbohydrate sweeteners in general should elicit taste responses via a biochemical pathway complementary to the pathway mediated by the sweet receptor T ₁ R ₂ / T ₁ R ₃ . This additional biochemical pathway is probably mediated by the contraction of taste bud cells, induced by the hyperosmotic nature of sugar solutions. Thus, the unique taste of sucrose probably comes from the overlap of these two biochemical signal transmission pathways. Sucrose is not perceived as acidic or salted, and therefore neither bitter nor spicy. However, it seems that the unique taste of sucrose comes from the signal transmission to the brain by cells of the taste buds, which normally transmit signals of various modalities (for example, strong signal transmission from cells sensitive to sweetness, weak signal transmission from cells sensitive to acid, poor signal transmission from salt-sensitive cells, etc.). It is believed that this pattern of activity is largely responsible for the unique taste of sucrose. In summary, it appears that sucrose is not only a purely sweet stimulus, but also exhibits a secondary palatability, and the superposition of these two properties constitutes the “sucrose taste”. Given the fact that this secondary flavoring property of sucrose is a consequence of its osmotic nature, it is here called the osmotic taste.

In accordance with the justification line developed above, the osmotic taste of sucrose can be observed in the absence of sucrose sweetness. Lactisol is a well-known sweetener inhibitor, and if sucrose is tasted at 10% (w / v) in the presence of lactisol at 0.2% (w / v), the osmotic taste of sucrose, not complicated by the presence of intense sweetness, can be observed. . The taste of this sucrose / lactisol formulation exhibits indistinct sweetness, indistinct acid, and also “density” or “saturation”. NPCs do not exhibit an osmotic taste and, therefore, should not reproduce the taste profile of sucrose without the inclusion of additives that reproduce the target osmolarity of the sucrose solution, but have no aftertaste.

In principle, any level of osmolarity higher than normal saliva exhibits at least some osmotic taste in the mouth. The average concentrations of inorganic ions present in saliva, which are responsible for almost all of the salivary osmolarity, are illustrated in Table 1 below. Based on the data presented, it is clear that saliva typically has an osmolality of 70 mosmol. Sucrose at 10%, however, is 292 mosmol, more than 4 times higher and, therefore, should cause a significant reduction in the volume of taste bud cells and signal transmission to the central nervous system (CNS).

Table 1 Inorganic ions Concentration in saliva (mm) Na ⁺ 10 K ⁺ 10-25 Ca ²⁺ 1.7-3 Mg ²⁺ 0.5-1 Cl ^- 15-29 H ₂ PO ₄ ^- 4-5 NSO ₃ ^- 5-7

The above assumption is made that the unique taste of sucrose is the result of two biochemical signal transduction pathways by taste bud cells, where the first biochemical pathway proceeds only by activating taste bud cells sensitive to sweetness due to the direct effect on the sweetness receptor T ₁ R ₂ / T ₁ R _3, and the second biochemical pathway occurs through activation of several subtypes taste papillae cells (e.g., cells of the taste buds that are sensitive to sweet, sour and salty) by a mechanism mediating vannomu cell contraction due to increased osmolarity of sucrose stimulus. Although this is considered to be the reason, a full explanation of the unique taste of sucrose is perhaps even more complicated. The sweetener receptor T ₁ R ₂ / T ₁ R ₃ is known to be a heterodimeric receptor consisting of two proteins linked to each other, where each of them contains an extracellular domain, usually called the Venus Flytrap Domain (VFD). Data were obtained that sucrose binds to both VFDs to activate the receptor. At the same time, it is known that intense sweeteners bind differently. So, aspartame and neotam bind only to VFD T ₁ R ₂ , while cyclotam does not bind to any of the VFD domains, but, more likely, binds to the transmembrane domain T ₁ R ₃ . The activated T ₁ R ₂ / T ₁ R ₃ receptor, which follows sucrose stimulation by binding in both VFDs, is somewhat different in shape from the activated receptors, which are the result of very different binding of intense sweeteners. Thus, to fully reproduce the taste of sucrose by non-nutritive sweeteners, simultaneous binding of sweeteners in both VFD T ₁ R ₂ / T ₁ R ₃ may also be required.

B. Temporary profile

1. The appearance and delay of sweets

Sucrose exhibits a sweet taste in which the maximum response is perceived quickly, and where the perceived sweetness disappears relatively quickly when the food or drink is swallowed. On the contrary, the sweet tastes of essentially all intense sweeteners reach their maximum responses somewhat more slowly, and then their intensity decreases more slowly than in the case of sucrose. This reduction in sweetness is often referred to as “sweetness retention,” and it is a major limitation for intense sweeteners, including NPCs. The slow appearance of sweets can also be a problem. In general, however, sweetness retention is a more significant problem. And therefore, preferred embodiments of the present invention exhibit a significant reduction in sweetness retention. As used here, the “time profile” of a composition means the intensity of the sweetness perceived over time by a person’s sample of the composition. As explained above, the sweet taste of sugar, as well as other carbohydrate and polyol sweeteners, has a quick appearance followed by a rapid decrease in sweetness, whereas NPCs typically have a slower sweet taste appearance than sugar, followed by a delay in sweetness that is longer than in sugar.

Most, if not all, NPCs are thought to bind non-specifically throughout the oral cavity. Thus, they can adhere to the periphery of cells, diffuse into cell membranes and even diffuse into cells, most of which are not taste bud cells. This may explain the delay in the appearance of sweetness, since the maximum employment of the receptor is achieved only after diffusion of the non-nutritive sweetener, which has undergone a huge concentration of non-specific binding sites, and the delay in the appearance of sweetness should be proportional to the tendency of the sweetener to be involved in non-specific binding. At the same time, the sweetener molecules that are released from the receptor have a very high probability of nonspecific binding near the receptor, only to diffuse back to the receptor and stimulate it again and again. Such a process will also slow down the time required for the clearance of the sweetener from the sweetener receptor (i.e., the time the sweetness perception disappears). Thus, two approaches to modulating atypical temporal profiles of NPCs include (i) inhibition of nonspecific NPC binding by taste buds and epithelial cells and (ii) inhibition of the rate of NPC exit from taste buds and epithelial cells and their membranes.

Thus, in particularly desirable embodiments of the present invention, combining NPCs with certain sweet taste enhancers reduces the non-specific binding of non-nutritive sweeteners to cell membranes in the oral cavity. In particular, some of the sweet taste improving additives are hyperosmotic stimuli and cause contraction of the membranes of the epithelial cells and taste buds, thereby delaying the ability of the membranes to be involved in non-specific absorption of NPCs. Especially desirable sweet taste enhancing additives increase osmolarity without introducing excess flavor.

In addition, particularly desirable sweet taste improving additives reduce sweetness retention by slowing the rate of exit of non-specifically absorbed intense sweeteners from cell membranes. For example, polymers that bind to cell surfaces in such a way that reduce the fluidity of cell membranes are effective.

According to yet other embodiments of the invention, the delay in sweetness of the NPCs is masked by the presence of other ingredients that exhibit delayed palatability. For example, NPCs can be combined with food acids (e.g., acidifiers, such as citric acid, malic acid, tartaric acid, fumaric acid, and adipic acid), which exhibit an acidic taste that is slower than the acidic taste of mineral acids (e.g., H ₃ PO ₄ ), astringent compounds and other compounds that contribute delayed sensory sensations. These embodiments cover the unpleasant sweetness retention with a sour taste retardation and other delay characteristics, so that the overall taste remains balanced over time.

2. Inhibition of nonspecific NPC binding by taste buds and epithelial cells

Again, without being bound by theory, high osmolarity solutions improve the temporal profile of the NPC so that it is more sugar-like. NPCs usually exhibit a slow onset of sweets and delayed sweets. The nature of the high osmolarity of solutions of sucrose and other carbohydrate or polyol sweeteners contributes to the sensation of a sweet taste. It is generally known that (i) high osmolarity solutions cause a noticeable contraction of taste bud cells and (ii) taste bud cells absorb and / or adsorb intense sweeteners of various chemical structures. Thus, it has been hypothesized that solutions of high osmolarity cause a dense packing of membrane lipid molecules in the cells of the taste buds, as well as in other oral epithelial cells, and thereby reduce the ability of such cells to absorb NPCs. Therefore, any compounds that impart osmolarity sufficient to affect the membranes of the taste buds and epithelial cells should reduce nonspecific binding and thereby cause the sweetness of NPCs with more sugar-like time profiles. In one embodiment, any sweet taste improving composition that provides enhanced osmolarity should be effective due to this mechanism.

3. Inhibition of the rate of NPC exit from taste buds and epithelial cells and their membranes

Another biochemical way by which the temporal profiles of NPCs can be improved is to slow the release rates of absorbed sweeteners from taste buds and epithelial cells and their membranes. Thus, in one embodiment, sweet taste improving compositions that reduce the fluidity of cell membranes improve the temporal profile of the NPC to be more sugar-like. Non-limiting examples of compositions that slow down the release rate of absorbed sweeteners from taste buds and epithelial cells and their membranes include sweet taste improving surfactant additives, sweet taste improving cationic polymer additives, sweet taste improving hydrocolloid additives, and other sweet taste improving polymer additives. In yet another embodiment, suitable compositions that slow down the release rates of absorbed sweeteners from taste buds and epithelial cells and their membranes include, but are not limited to, cationic polymeric agents such as poly-L-lysines (e.g. poly-L- α-lysine and poly-L-ε-lysine), poly-L-ornithine (e.g., poly-L-α-ornithine and poly-L-ε-ornithine), polyethyleneimine and chitosan, as well as surface-active compositions including sucrose esters, sorbic acid esters, sorbitan, sorbitan esters, anionic detergents, polysorbates, esters polyethylenesorbitan esters, propylene glycol esters, glycerol esters, polyglycerol esters, polyethylene esters, esters (e.g. lactate, tartrate and the like), cationic detergents, Senegalese acacia resin, Seyalskaya acacia resin, anionic polymers (e.g. aspartic acid polymer, polyethylene) , lecithins and saponins. Polymeric agents are believed to bind to cell surfaces and are involved in many binding contact points, and also reduce the fluidity of cell membranes.

II. NPC sweetener and sweetened compositions

It has been discovered that at least one NPC and / or a modified NPC in combination with at least one sweet taste improving composition gives a more sugar-like taste. In a desirable embodiment, there is provided a composition and method with an improved temporal profile and / or taste profile. In another embodiment, compositions are provided that are sweetened with NPCs with a more sugar-like time profile and / or taste profile, comprising a sweetened composition, at least one NPC and / or at least one modified NPC and at least one sweet taste improving composition.

A. Sweetened Oral Compositions

A suitable sweetening composition may be any substance suitable for sweetening with a sweetener, and is preferably an oral composition. The term "composition for oral administration", as used here, refers to substances that are in contact with the mouth of a human or animal, including substances that are taken into the mouth and subsequently removed from the mouth, and substances that are drunk, eaten, swallowed or taken in another way, and which are safe for human or animal consumption when used in the generally accepted range.

There are no restrictions on the type of oral compositions encompassed by the embodiments of this invention, except that they are safe for human consumption when used in a generally accepted range. These compositions include food products, beverages, pharmaceuticals, tobacco, nutraceuticals, oral hygiene / cosmetics, and the like. Non-limiting examples of these products include non-carbonated and carbonated drinks such as colas, ginger ales, sassafros flavored drinks, ciders, soft drinks with fruit fillings (for example, soft drinks with citrus fillings such as lemon lime or orange), powder concentrates for preparing soft drinks (e.g. cola, juice, tea, water, coffee) and the like; fruit juices derived from fruits or vegetables, fruit juices, including compressed juices, or the like, fruit juices containing fruit slices, fruit drinks, natural fruit drinks, fruit juice drinks, fruit flavored drinks, vegetable juices, juices containing vegetables, and mixed juices containing fruits and vegetables; drinks for athletes, energy drinks, still water and similar drinks (for example, water with natural or artificial flavors); tea-type drinks or popular drinks such as coffee, cocoa, black tea, green tea, oolong tea or the like; drinks containing dairy components such as milk drinks, coffee containing dairy components, coffee with milk, tea with milk, milk drinks with fruit fillings, drinking yogurt, sour-milk drinks or the like; milk products; bakery products; desserts such as yogurt, jelly, drinking jelly, puddings, Bavarian cream, blanmange, cakes, glazed cakes, mousses or the like, sweet foods that are consumed for tea or after eating; frozen foods; cold confectionery, for example, types of ice cream such as cream ice cream, milk ice cream, lacto-ice or the like (food products in which sweeteners and various other types of raw materials are added to dairy products, and the resulting mixture is whipped and frozen), and ice confectionery such as sorbets, dessert ice or the like (food products in which various other types of raw materials are added to the sugar liquid, and the resulting mixture is whipped and frozen); ice cream; ordinary confectionery, for example, baked confectionery or steam confectionery, such as cakes, crackers, biscuits, butter buns with peanut butter or the like; rice cakes and breakfast cereals; products for the table; conventional sugar confectionery, such as chewing gum (for example, comprising compositions that contain a substantially water-insoluble chewing gum base, such as chikl or its substitutes, including jetulong rubbers, guttakay or some edible natural or synthetic resins or waxes), solid sweets, soft candies, peppermint candy caramel, nougat, jelly beans or the like; sauces, including fruit-flavored sauces, chocolate sauces or the like; food gels; creams, including oil creams, flour pastes, whipped cream or the like; jams, including strawberry jam, marmalade or the like; bread rolls, including sweet rolls or the like, or other starch products; spices; conventional flavors, including seasonal soy sauce, used for meat fried over an open fire, poultry meat, fried over an open fire, barbecue and the like, as well as tomato ketchup, sauces, noodle broth or the like; processed agricultural products, processed meat products or seafood; processed meat products such as sausage or the like; autoclaved foods, pickles, preserves boiled in soy sauce, gourmet foods, side dishes; light snacks such as potato chips, cookies or the like; cereal products; drugs or quasi-drugs that are administered orally or in the oral cavity (e.g. vitamins, cough syrups, cough drops, chewable tablets, amino acids, bitter tastants, acidifiers, or the like), where the drug may be in solid, liquid in gel or gaseous form, such as a pill, tablet, spray, capsule, syrup, drops, lozenges, powder, and the like; personal care products, such as other compositions used in the oral cavity, such as, for example, mouthwashes, mouthwashes, mouthwashes, toothpaste, tooth polishes, dentifrices, oral sprays, means for whitening teeth and the like; nutritional supplements; tobacco products, including smoke and smokeless tobacco products, such as snuff, cigarette, pipe and cigar tobacco, as well as all forms of tobacco, such as ground filling, leaf, stem, petiole, homogenized dried leaf, reconstituted underbelly, and reconstituted tobacco from tobacco dust, fines or other sources in leaf, granular or other forms, tobacco substitutes made from non-tobacco materials, sauced or chewed tobacco; animal feed; nutraceutical products, which include any food product or part of a food product that can provide medical or health benefits, including the prevention and treatment of a disease (for example, cardiovascular disease and high cholesterol, diabetes, osteoporosis, inflammation or autoimmune disorders), where non-limiting examples of nutraceuticals include natural nutrient-rich foods or drugs with medicinal activity, such as garlic, soy, antioxidants, phytosterols and phytostanols and their esters, fibers, glucosamine, chondroitin sulfate, ginseng, ginkgo, echinacea or the like; other nutrients that provide health benefits, such as amino acids, vitamins, minerals, carotenoids, dietary fiber, fatty acids, such as omega-3 or omega-6 fatty acids, DHA, EPA or ALA, which can be isolated from plant or animal sources (e.g. salmon and other cold-water fish or algae), flavonoids, phenols, polyphenols (e.g. catechins, proanthocyanidins, procyanidins, anthocyanins, quercetin, resveratrol, isoflavones, curcumin, punicalagin, ellagitannin, citrus flavonoids as hesperidin and naringin, and chlorogenic acid), polyols, prebiotics / probiotics, phytoestrogens, sulfides / thiols, polycosanol, saponin, rubisco peptide, appetite suppressants, hydrating agents, autoimmune agents, agents that reduce C-reactive protein, or anti-inflammatory agents; or any other functional ingredient that is useful in treating specific diseases or conditions, such as diabetes, osteoporosis, inflammation, or high blood cholesterol. In accordance with desirable embodiments of the present invention, NPC sweetened compositions, such as those described hereinabove, comprise a sweetened oral composition, at least one NPC and / or at least one modified NPC and at least one sweet taste improving composition, selected from the group consisting of carbohydrates, polyols, amino acids, other sweet taste improving additives, and combinations thereof. For example, in accordance with a specific embodiment of the present invention, a NPC sweetened beverage comprises an oral drinking composition such as an aqueous drinking composition or the like, and a NPC composition with a more sugar-like time profile and / or taste profile, as disclosed herein. In addition, in accordance with a specific embodiment of the present invention, the NPC sweetened food product contains an oral food composition and a NPC composition with a more sugar-like time profile and / or taste profile, as disclosed herein. In addition, in accordance with a specific embodiment of the present invention, a NPC sweetened pharmaceutical product contains a pharmaceutically active composition and / or its pharmaceutically acceptable salts and a NPC composition with a more sugar-like time profile and / or taste profile, as disclosed herein. Alternatively, in addition, in accordance with a specific embodiment of the present invention, a NPC sweetened pharmaceutical product contains a pharmaceutically active composition and / or its pharmaceutically acceptable salts and a coating containing an oral composition and a NPC composition with a more sugar-like time profile and / or taste profile as disclosed here. In addition, in accordance with a specific embodiment of the present invention, a NPC sweetened tobacco product comprises tobacco and a NPC composition with a more sugar-like time profile and / or taste profile, as disclosed herein. In addition, in accordance with a specific embodiment of the present invention, a nutraceutical product sweetened with NPCs contains a nutraceutical composition for oral administration and a NPC composition with a more sugar-like time profile and / or taste profile, as disclosed herein. In addition, in accordance with a specific embodiment of the present invention, an oral hygiene product sweetened with NPCs contains an oral hygiene composition for oral administration and a NPC composition with a more sugar-like time profile and / or taste profile, as disclosed herein. In addition, in accordance with a specific embodiment of the present invention, a cosmetic product sweetened with NPCs contains a cosmetic composition for oral administration and a NPC composition with a more sugar-like time profile and / or taste profile, as disclosed herein.

B. Natural Intensive Sweeteners

As used here, the expression "natural intensive sweetener", or "NPC" means any sweetener found in nature, which may be in crude, extracted, refined or any other form, separately or in combination, and characteristically has a higher sweetening efficiency than sucrose, fructose or glucose, while at the same time having fewer calories. Non-limiting examples of NIPs suitable for embodiments of the present invention include natural intense sweeteners such as rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, dulcoside B, rubuzoside IV, stevia, stevia, mogrozide V, sweetener Luo Han Guo, siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hernandulcin, phyllodulcin, glyciphyllin, floridzin, , bayunoside, osladin, poly odozid A pterokariozid A pterokariozid B mukuroziozid, flomizozid I, periandrin I, A and abruzozid tsiklokariozid I. Alternatively the crude extracted or purified NPC can be modified. Modified NPCs include NPCs that are modified naturally or synthetically. For example, a modified NPC includes, but is not limited to, a NPC that has been fermented, contacted with an enzyme, or converted, or a product of any process where at least one atom of the NPC is attached, removed, or replaced. In one embodiment, at least one modified NPC can be used in combination with at least one NPC. In another embodiment, at least one modified NPC can be used without a NPC. Thus, a modified NPC can be replaced by a NPC or applied in combination with a NPC for any of the embodiments described herein. For the sake of brevity, however, when describing the embodiments of the present invention, a modified NPC is not specifically described as an alternative to an unmodified NPC, but it should be understood that the modified NPC can be replaced by a NPC in any embodiment described herein.

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

Purity, as used here, is the percentage by weight of the corresponding NPC compound present in the extract, a crude or purified form of the NPC. In one embodiment, the steviol glycoside extract contains a particular steviol glycoside of particular purity, where the remainder of the steviol glycoside extract contains a mixture of other steviol glycosides.

To obtain a particularly pure NPC extract, such as rebaudioside A, it may be necessary to purify the crude extract to a substantially pure form. Such methods are generally known to those of ordinary skill in the art.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

NPCs can be used individually or in combination with other NPCs, as long as the combined effect does not adversely affect the taste of the sweetener composition or the sweetened composition for oral administration. For example, specific embodiments include combinations of NPCs, such as steviol glycosides. Non-limiting examples of suitable steviol glycosides that can be combined include rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, dulcoside B, rubusoside, stevioside and steviol. According to particularly desirable embodiments of the present invention, the combination of intense sweeteners includes rebaudioside A in combination with rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, stevioside, steviolbioside, dulcoside A, or combinations thereof.

Typically, according to a particular embodiment, rebaudioside A is present in a combination of steviol glycosides in an amount in the range of from about 50 to about 99.5 percent w / w. combinations of intense sweeteners, more preferably in the range of from about 70 to about 90 percent w / w. and even more preferably in the range of from about 75 to about 85 percent w / w.

In another specific embodiment, rebaudioside B is present in a combination of intense sweeteners in an amount ranging from about 1 to about 8 percent w / w. combinations of intense sweeteners, more preferably in the range of from about 2 to about 5 percent w / w. and even more preferably in the range of from about 2 to about 3 percent w / w.

In another specific embodiment, rebaudioside C is present in a combination of intense sweeteners in an amount in the range of from about 1 to about 10 percent w / w. combinations of intense sweeteners, more preferably in the range of from about 3 to about 8 percent w / w. and even more preferably in the range of from about 4 to about 6 percent w / w.

In yet another specific embodiment, rebaudioside E is present in a combination of intense sweeteners in an amount in the range of about 0.1 to about 4 percent w / w. combinations of intense sweeteners, more preferably in the range of from about 0.1 to about 2 percent w / w. and even more preferably in the range of from about 0.5 to about 1 percent w / w.

In yet another specific embodiment, rebaudioside F is present in a combination of intense sweeteners in an amount in the range of from about 0.1 to about 4 percent w / w. combinations of intense sweeteners, more preferably in the range of from about 0.1 to about 2 percent w / w. and even more preferably in the range of from about 0.5 to about 1 percent w / w.

In yet another specific embodiment, dulcoside A is present in a combination of intense sweeteners in an amount in the range of from about 0.1 to about 4 percent w / w. combinations of intense sweeteners, more preferably in the range of from about 0.1 to about 2 percent w / w. and even more preferably in the range of from about 0.5 to about 1 percent w / w.

In yet another specific embodiment, dulcoside B is present in a combination of intense sweeteners in an amount in the range of from about 0.1 to about 4 percent w / w. combinations of intense sweeteners, more preferably in the range of from about 0.1 to about 2 percent w / w. and even more preferably in the range of from about 0.5 to about 1 percent w / w.

In another specific embodiment, stevioside is present in a combination of intense sweeteners in an amount in the range of from about 0.5 to about 10 percent w / w. combinations of intense sweeteners, more preferably in the range of from about 1 to about 6 percent w / w. and even more preferably in the range of from about 1 to about 4 percent w / w.

In yet another specific embodiment, the steviolbioside is present in a combination of intense sweeteners in an amount in the range of from about 0.1 to about 4 percent w / w. combinations of intense sweeteners, more preferably in the range of from about 0.1 to about 2 percent w / w. and even more preferably in the range of from about 0.5 to about 1 percent w / w.

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

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

B. Sweet taste enhancing compositions

As used herein, the expression “sweet taste improving composition” includes any composition that gives the NPC a more sugar-like time profile, or a sugar-like taste profile, or both. Examples of sweet taste improving compositions include, but are not limited to, carbohydrates, polyols, amino acids, and other sweet taste improving flavoring agents conferring such sugar-like characteristics.

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

Non-limiting examples of carbohydrates in embodiments of the invention include tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g., α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin), maltodextrin (including resistant maltodextrins such as Fibersol-2 ™), dextran, sucrose , glucose, ribulose, fructose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotregalose, palatinose, erythrosulose, erythrosulose, erylrosulose, erylrosulose, deluzulose, erylrosulose, deluzulose, derosulose, derosulose, desulose,sycosis, turanose, cellobiose, amylopectin, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, gluconolactone, abecose, galactosamine, beet oligosaccharides, isomaltosylozyl oligosulose, isomaltosyrosulose, the like) and the like), gentio-oligosaccharides (gentiobiosis, gentiotriosis, gentiotetraose and the like), sorbose, niger-oligosaccharides, palatinose oligosaccharides, fructo-oligosaccharides (kestose, nystosis and the like), maltotetra iol, malto-oligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose the like), lactulose, melibiosis, raffinose, rhamnose, ribose, isomerized syrups such as corn / starch, HFC, Sulfuric acid, 55 HFC ), a combination of sugars, soy oligosaccharides and glucose syrup. In addition, carbohydrates, as used herein, can be in either the D- or L-configuration.

The term “alkyl” as used herein, unless otherwise indicated, refers to a saturated, straight, branched or cyclic, primary, secondary or tertiary hydrocarbon, typically C ₁ -C ₁₈ , and specifically includes methyl, ethyl, propyl, isopropyl, butyl, isobutyl, tert-butyl, pentyl, cyclopentyl, isopentyl, neopentyl, hexyl, isohexyl, cyclohexyl, cyclohexylmethyl, 3-methylpentyl, 2,2-dimethylbutyl, 2,3-dimethylbutyl and 3,3-dimethylbutyl. The alkyl group may optionally be substituted by one or more than one group selected from the group consisting of hydroxyl, carboxy, carboxamido, carboalkoxy, acyl, amino, alkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, sulfato, phospho, phosphato or phosphonato.

The term “alkenyl,” as used herein, unless otherwise indicated, refers to a straight, branched or cyclic hydrocarbon, typically C ₂ -C ₁₀ , with at least one double bond. Alkenyl groups may possibly be substituted as described above for alkyl groups, and may also be substituted with a substituted or unsubstituted alkyl group.

The term “alkynyl,” as used herein, unless otherwise indicated, refers to a C ₂ -C ₁₀ straight or branched hydrocarbon with at least one triple bond. Alkynyl groups may optionally be substituted as described above for alkyl groups, and may also be substituted with a substituted or unsubstituted alkyl group.

The term "aryl", as used here, and unless otherwise indicated, refers to phenyl, diphenyl or naphthyl, and preferably phenyl. The aryl group may optionally be substituted by one or more than one group selected from the group consisting of hydroxyl, acyl, amino, halo, carboxy, carboxamido, carboalkoxy, alkylamino, alkoxy, aryloxy, nitro, cyano, sulfo, sulfato, phospho, phosphato or phosphonato.

The term “heteroaryl” or “heteroaromatic,” as used herein, refers to an aromatic or unsaturated ring group that includes at least one atom of sulfur, oxygen, nitrogen or phosphorus in the aromatic ring. Non-limiting examples are furyl, pyridyl, pyrimidinyl, thienyl, isothiazolyl, imidazolyl, tetrazolyl, pyrazinyl, benzofuranyl, benzothiophenyl, quinolyl, isoquinolyl, benzothienyl, isobenzofuryl, pyrazolyl, indolyl, isoindiolazolazole, isoindiolazolazole, isoindolazolazol, , 2,4-thiadiazolyl, isoxazolyl, pyrrolyl, quinazolinyl, pyridazinyl, pyrazinyl, cinnolinyl, phthalazinyl, quinoxalinyl, xanthinyl, hypoxanthinyl and pteridinyl. A heteroaryl or heteroaromatic group may optionally be substituted with one or more moieties selected from the group consisting of hydroxyl, acyl, amino, halo, alkylamino, alkoxy, aryloxy, nitro, cyano, sulfo, sulfato, phospho, phosphato or phosphonato.

The term “heterocyclic” refers to a saturated non-aromatic cyclic group that may be substituted, and where there is at least one heteroatom, such as oxygen, sulfur, nitrogen or phosphorus, in the ring. The heterocyclic group may optionally be substituted as described above for the heteroaryl group.

The term “aralkyl,” as used herein, and unless otherwise indicated, refers to an aryl group, as defined above, bonded to a molecule through an alkyl group, as defined above. The term “alkaryl,” as used herein, and unless otherwise indicated, refers to an alkyl group, as defined above, linked to a molecule through an aryl group, as defined above. The aralkyl or alkaryl group may optionally be substituted by one or more than one moiety selected from the group consisting of hydroxyl, carboxy, carboxamido, carboalkoxy, acyl, amino, halo, alkylamino, alkoxy, aryloxy, nitro, cyano, sulfo, sulfato, phospho phosphato or phosphonato.

The term “halo” as used herein specifically includes chloro, bromo, iodo and fluoro.

The term “alkoxy,” as used herein, and unless otherwise indicated, refers to a grouping of —O-alkyl, wherein alkyl is as defined above.

The term “acyl”, as used here, refers to a group of the formula C (O) R ′, where R ′ represents an alkyl, aryl, alkaryl or aralkyl group or a substituted alkyl, aryl, aralkyl or alkaryl group, where these groups are, as defined above.

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

Non-limiting examples of polyols in embodiments of the invention include erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomaltitol, propylene glycol, glycerol (glycerin), traitol, galactitol, palatinose, reduced isomalto-oligosaccharides, reduced xylo-oligoligos oligosaccharides, reconstituted maltose syrup, reconstituted glucose syrup, and sugar alcohols or any other carbohydrates capable of reduction that do not adversely affect the taste of the NPC or com ozitsii for oral administration.

As used herein, the term “sweet taste improving additive” means any substance that gives the NPC a more sugar-like time profile, or a sugar-like taste profile, or both. Suitable sweet taste improvers useful in embodiments of the invention include amino acids and their salts, polyamino acids and their salts, peptides, sugar acids and their salts, nucleotides and their salts, organic acids, inorganic acids, organic salts, including salts of organic acids and organic base salts, inorganic acid salts (e.g. sodium chloride, potassium chloride, magnesium chloride), bitter compounds, flavors and flavoring ingredients, astringents, polymers, proteins or protein hydrolysates, surfactants, emulsifiers, flavonoids, alcohols and synthetic sweeteners.

Suitable sweet taste improving amino acid additives for use in embodiments of the invention include, but are not limited to, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine , asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (alpha, beta or gamma isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine and their salt forms, such as sodium or potassium salts or acid salts. Sweet taste improving amino acid additives can 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, amino acids can be α-, β-, γ-, δ- and ε-isomers, if appropriate. Combinations of the above amino acids and their corresponding salts (for example, their sodium, potassium, calcium, magnesium or other alkali or alkaline earth metal salts or acid salts) are also suitable sweet taste enhancing additives in embodiments of this invention. Amino acids can be natural or synthetic. Amino acids can also be modified. Modified amino acids refer to any amino acid where at least one atom is attached, removed, substituted, or combinations thereof (e.g., N-alkyl amino acid, N-acylamino acid or N-methyl amino acid). Non-limiting examples of modified amino acids include amino acid derivatives such as trimethyl glycine, N-methylglycine and N-methylalanine. As used herein, amino acids encompass both modified and unmodified amino acids. As used herein, modified amino acids can also encompass peptides and polypeptides (e.g. dipeptides, tripeptides, tetrapeptides and pentapeptides) such as glutathione and L-alanyl-L-glutamine.

Suitable sweet taste improving polyamino acid acids include poly-L-aspartic acid, poly-L-lysine (e.g. poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g. poly -L-α-ornithine or poly-L-ε-ornithine), poly-L-arginine, other polymer forms of amino acids and their salt forms (for example, magnesium, calcium, potassium or sodium salts, such as L-glutamic acid monosodium salt ) Sweet taste enhancing polyamino acid additives may also be in the D- or L-configuration. In addition, polyamino acids can be α-, β-, γ-, δ- and ε-isomers, if appropriate. Combinations of the above polyamino acids and their corresponding salts (for example, their sodium, potassium, calcium, magnesium or other alkali or alkaline earth metal salts or acid salts) are also suitable sweet taste enhancers in embodiments of this invention. The polyamino acids described herein may also include copolymers of various amino acids. Polyamino acids can be natural or synthetic. Polyamino acids can also be modified so that at least one atom is attached, removed, substituted, or combinations thereof (for example, N-alkyl polyamino acid or N-acyl polyamino acid). As used herein, polyamino acids encompass both modified and unmodified polyamino acids. In accordance with specific embodiments, the modified polyamino acids include, but are not limited to, polyamino acids of various molecular weights (MW), such as poly-L-α-lysine with MW 1500, MW 6000, MW 25200, MW 63000, MW 83000 or MW 300000.

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

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

Suitable sweet taste improving organic acid additives include any compound that contains the —COOH moiety. Suitable sweet taste improving organic acid additives for use in embodiments of the present invention include, but are not limited to, C ₂ -C ₃₀ carboxylic acids, hydroxyl substituted C ₁ -C ₃₀ carboxylic acids, benzoic acid, substituted benzoic acids (e.g., 2,4 -dihydroxybenzoic acid), substituted cinnamic acids, hydroxyacids, substituted hydroxybenzoic acids, substituted cyclohexylcarboxylic acids, tannic acid, lactic acid, tartaric acid, citric acid, gluconic acid, gluco heptonic acids, adipic acid, hydroxycitric acid, malic acid, frutaric acid (a mixture of malic, fumaric and tartaric acids), fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, glucosamine hydrochloride, glucosamine lacchlochloride, caffeic acid, bile acids, acetic acid, ascorbic acid, alginic acid, erythorbic acid, polyglutamic acid and their salt derivatives of alkali and alkaline earth metals. In addition, sweet taste enhancers of organic acids may also be in either the D- or L-configuration.

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

Suitable sweet taste improving inorganic acid additives for use in embodiments of the present invention include, but are not limited to, phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate and their corresponding alkali or alkaline earth metal salts (e.g., inositol hexaphosphate Mg / Ca).

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

Suitable sweeteners and flavoring additives for use in embodiments of the invention include, but are not limited to, vanillin, vanilla extract, mango extract, cinnamon, lemon, coconut, ginger, viridiflorin, almonds, menthol (including menthol without peppermint), grape skin extract and grape seed extract. "Flavoring agent" and "flavoring ingredient" are synonymous and include natural or synthetic substances or combinations thereof. Flavoring substances also include any other substance that gives taste, and may include natural or non-natural (synthetic) substances that are safe for human or animal consumption when used in a generally accepted range. Non-limiting examples of suitable flavors include Döhler ™ K14323 Natural Sweetener Enhancer (Döhler ™, Darmstadt, Germany), Symrise ™ 161453 and 164126 Natural Flavoring Masking Agent (Symrise ™, Holzminden, Germany), Advantage ™ 1 Natural Bitters, 2, 9 and 10 (Natural Advantage ™, Freehold, New Jersey, USA) and Sucramask ™ (Creative Research Management, Stockton, California, USA).

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

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

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

Suitable sweet taste enhancing flavonoid additives for use in embodiments of the invention are generally classified as flavonols, flavones, flavanones, flavan-3-ols, isoflavones or anthocyanidins. Non-limiting examples of flavonoid additives include catechins (e.g., green tea extracts such as Polyphenon ™ 60, Polyphenon ™ 30 and Polyphenon ™ 25 (Mitsui Norin Co., Ltd., Japan), polyphenols, routines (e.g., enzyme-modified Sanmelin ™ AO rutin (San-Ei Gen FFI, Inc., Osaka, Japan)), neohesperidin, naringin, neohesperidine dihydrochalcone and the like.

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

Suitable sweetener flavoring additives include, but are not limited to, tannic acid, europium chloride (EuCl ₃ ), gadolinium chloride (GdCl ₃ ), terbium chloride (TbCl ₃ ), alum and polyphenols (e.g. tea polyphenols).

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

Suitable sweet taste improving synthetic sweetener additives for use in embodiments of the invention include, but are not limited to, sucralose, potassium acesulfame or other salts, aspartame, alitam, saccharin, neohesperidine dihydrochalcon, cyclamate, neotam, N- [N- [3 - (3-hydroxy-4-methoxyphenyl) propyl] -L-α-aspartyl] -L-phenylalanine 1-methyl ether, N- [N- [3- (3-hydroxy-4-methoxyphenyl) -3-methylbutyl] -L-α-aspartyl] -L-phenylalanine 1-methyl ether, N- [N- [3- (3-methoxy-4-hydroxyphenyl) propyl] -L-α-aspartyl] -L-phenylalanine 1-methyl ether , their salts and like that. Specific embodiments of synthetic sweetener compositions including sweet taste improving compositions are disclosed in US provisional application No. 60/739124, under the heading "Synthetic Sweetener Compositions with Improved Temporal Profile and / or Flavor Profile, Methods for Their Formulation, and Uses," filed 23 November 2005, sponsored by DuBois, et al., the disclosure of which is incorporated herein by reference in full.

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

In specific embodiments, suitable sweet taste improving inorganic salt additives useful as sweet taste improving additives include, but are not limited to, sodium chloride, potassium chloride, sodium sulfate, potassium citrate, europium chloride (EuCl ₃ ), gadolinium chloride ( GdCl ₃ ), terbium chloride (TbCl ₃ ), magnesium sulfate, alum, magnesium chloride, mono-, dibasic, tribasic sodium or potassium salts of phosphoric acid (e.g., inorganic phosphates), hydrochloric salts (e.g., inorganic chlorides), carbonate sodium, sodium bisulfate and bicar sodium Onat. In addition, in specific embodiments, suitable organic salts useful as sweet taste improvers include, but are not limited to, choline chloride, sodium alginic acid (sodium alginate), glucoheptonic acid sodium, gluconic acid sodium (sodium gluconate ), potassium salt of gluconic acid (potassium gluconate), guanidine HCl, glucosamine HCl, amiloride HCl, monosodium glutamate (GMN), adenosine monophosphate salt, magnesium gluconate, potassium tartrate (monohydrate) and sodium tartrate (dihydrate).

Embodiments of sweet taste improving compositions of the present invention can provide a sharper and more distinct NPC taste sensation. In addition, embodiments of the sweet taste improving compositions of the present invention have an excellent effect in improving the temporal profile and / or taste profile of the NPC, while at the same time providing a sweetener composition with a low-calorie or non-caloric composition, giving a more sugar-like characteristics.

D. Modulation of the time profile

According to an embodiment of the present invention, the NPC composition contains at least one sweet taste improving composition present in the NPC composition in an amount effective to give the NPC composition an osmolarity of at least 10 mosmol / L to the aqueous solution of the NPC composition, wherein the NPC is present in the aqueous the solution in an amount sufficient to give maximum intensity of sweetness, equivalent to that for 10% wt./mass. aqueous solution of sucrose. As used here, "mosmol / l" refers to milliomoles per liter. According to another embodiment, the NPC composition contains at least one sweet taste improving composition in an amount effective for the NPC composition to give an osmolality of 10 to 500 mosmol / l, preferably 25 to 500 mosmol / l, more preferably 100 to 500 mosmol / L, more preferably 200 to 500 mosmol / L, and even more preferably 300 to 500 mosmol / L to an aqueous solution of the NIP composition, wherein the NPC is present in the aqueous solution in an amount sufficient to give maximum sweetness, equivalent that of 10% wt. / wt. aqueous solution of sucrose. In specific embodiments, a plurality of sweet taste improving compositions can be combined with an NIP, in which case the imparted osmolarity is that for the total combination of a plurality of sweet taste improving compositions.

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

In one embodiment, suitable sweet taste improving additives that improve the temporal profile of the natural intense sweetener or sweetener composition to a sugar-like composition include carbohydrates, polyols, amino acids, other sweet taste improving additives (e.g., sugar acids and their salts, nucleotides, organic acids , inorganic acids, organic salts, including salts of organic acids and salts of organic bases, inorganic salts, bitter compounds, astringents, proteins or protein gypsum drolizates, surfactants, emulsifiers, flavonoids, alcohols and synthetic sweeteners).

In more preferred embodiments, non-limiting examples of suitable osmolarity compositions include sweet taste improving carbohydrate additives, sweet taste improving polyol additives, sweet taste improving alcohol additives, sweet taste improving inorganic acids, sweet taste improving organic acid additives, sweet taste improving additives inorganic salts, sweet taste improving additives, salts of organic acids, sweet taste improving additives, organic salts base s, sweet taste improving amino acid additives, sweet taste improving amino acid salt additives, sweet taste improving bitter additives, and sweet taste improving astringent additive. In one embodiment, suitable compounds that impart osmolarity include, but are not limited to, sucrose, fructose, glucose, maltose, lactose, mannose, galactose, tagatose, erythritol, glycerin, propylene glycol, ethanol, phosphoric acid (including its corresponding sodium, potassium acid and magnesium salts), citric acid, malic acid, tartaric acid, fumaric acid, gluconic acid, adipic acid, glucosamine and glucosamine salt, choline salt, guanidine salt, protein or protein hydrolyzate, glycine, alanine, serine, threonine, tea in, caffeine, quinine, urea, naringin, tannic acid, AlNa (SO _{4) 2,} AlK (SO _{4) 2} and other forms of alum, and combinations thereof.

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

In one embodiment, a suitable polyol has a molecular weight of less than or equal to 500, and preferably has a molecular weight of 76 to 500. In specific embodiments, suitable polyols with a molecular weight of less than or equal to 500 include, but are not limited to, erythritol, glycerol, and propylene glycol . Generally, in accordance with desirable embodiments of this invention, the polyol is present in the compositions of NPC in an amount from about 100 million to about 80000 ^{-1 -1} million. In accordance with other desirable embodiments of this invention, the polyol is present in sweetened compositions in an amount of NPC from about 400 to about 80000 million ^-1. In other embodiments of the present invention, the polyol is present in sweetened compositions in an amount of NPC from about 5000 to about 40000 ^-1 million composition, more specifically from about 10000 to about 35000 million ^-1 compositions. At least one NPC and at least one sweet taste improving polyol are preferably present in the sweetener composition in a ratio of from about 1: 4 to about 1: 800, respectively; more specifically from about 1:20 to about 1: 600; even more specifically, from about 1:50 to about 1: 300; and even more specifically, from about 1:75 to about 1: 150. In the sub-embodiment, suitable sweet taste improving polyol additives for imparting osmolarity in the range of from about 10 mosmol / l to about 500 mosmol / l of the sweetening composition include, but are not limited to, sweet taste improving polyol additives with a molecular weight in the range of about 76 to about 500.

Generally, in accordance with another embodiment of the invention, a suitable sweet taste improving alcohol is present in the compositions of NPC in an amount from about 625 million to about 10000 ^-1. In another embodiment, suitable sweet taste improving alcohol additives for imparting osmolarity in the range of about 10 mosmol / l to about 500 mosmol / l of the sweetened composition include, but are not limited to, sweet taste improving alcohol additives with a molecular weight in the range of about 46 to about 500. A non-limiting example of a sweet taste improving alcohol supplement with a molecular weight in the range of from about 46 to about 500 includes ethanol.

In one embodiment, suitable sweet taste improving amino acid additives have a molecular weight of less than or equal to 250, and preferably have a molecular weight of 75 to 250. In specific embodiments, suitable sweet taste improving amino acid additives of a molecular weight of less than or equal to 250 include, but are not limited to them are glycine, alanine, serine, valine, leucine, isoleucine, proline, theanine and threonine. Preferred sweet taste improving amino acid additives include those that have a sweet taste at high concentrations, but are desirably present in embodiments of the invention in amounts lower or higher than the threshold for detecting their sweet taste. Even more preferred are mixtures of amino acids in amounts below or above the detection threshold of their sweet taste. Generally, in accordance with desirable embodiments of this invention improve the sweet taste of the amino acid additive is present in the compositions of NPC in an amount from about 100 million to about 25000 ^{-1 -1} million, more particularly from about 1000 to about 10000 million ^-1, and even more specifically from about 2500 to about 5000 million ^-1. In accordance with other desirable embodiments of this invention improve the sweet taste of the amino acid additive is present in sweetened compositions in an amount of NPC from about 250 million to about 7500 ^{-1 -1} million. In a sub-embodiment, suitable sweet taste enhancing amino acid additives to impart an osmolarity in the range of from about 10 mosmol / L to about 500 mosmol / L of the sweetened composition include, but are not limited to, sweet taste improving amino acid additives with a molecular weight in the range of from about 75 to about 250.

Generally, in accordance with yet another embodiment of the invention, a suitable sweet taste improver additive salts of amino acids present in the compositions in an amount from about 25 to about 10000 million ^-1, more particularly from about 1000 to about 7500 million ^-1, and still more specifically from about 2500 to about 5000 million ^-1. In another embodiment, suitable sweet taste improving amino acid salt additives to impart an osmolarity in the range of about 10 mosmol / l to about 500 mosmol / l of the sweetened composition include, but are not limited to, sweet taste improving amino acid salt additives with a molecular weight in the range of about 75 up to about 300. Non-limiting examples of sweet taste enhancing additives are amino acid salts with a molecular weight in the range of from about 75 to about 300, including glycine, alanine, serine, theanine and threonine salts.

Generally, in accordance with yet another embodiment of the invention, a suitable sweet taste improver protein or protein hydrolyzate additive is present in the compositions of NPC in an amount from about 200 million to about 50000 ^-1. In another embodiment, suitable sweet taste improving protein or protein hydrolyzate additives for imparting osmolarity in the range of about 10 mosmol / l to about 500 mosmol / l sweetener compositions include, but are not limited to, sweet taste improving protein or protein hydrolyzate additives with a molecular weight of in the range of from about 75 to about 300. Non-limiting examples of sweet taste enhancing protein or protein hydrolyzate additives with a molecular weight in the range of from about 75 to about 300 include proteins or lkovye hydrolysates containing glycine, alanine, serine and threonine.

Generally, in accordance with yet another embodiment of the invention, a suitable sweet taste improver additive is an inorganic acid present in the compositions in an amount of NPC from about 25 to about 5000 million ^-1. In another embodiment, suitable sweet taste improving inorganic acid additives to impart an osmolarity in the range of from about 10 mosmol / L to about 500 mosmol / L of the sweetened composition include, but are not limited to, phosphoric acid, HCl and H ₂ SO ₄ and any other inorganic additives acids that are safe for human or animal consumption when used in a generally accepted range. In a further embodiment, suitable sweet taste improving inorganic acid additives to impart an osmolarity in the range of from about 10 mosmol / L to about 500 mosmol / L of the sweetened composition include, but are not limited to, sweet taste improving inorganic acid additives with a molecular weight range of from about 36 to about 98.

Generally, in accordance with yet another embodiment of the invention, a suitable sweet taste improver additive is an inorganic acid present in the compositions in an amount of NPC from about 25 to about 5000 million ^-1. In another embodiment, suitable sweet taste improving inorganic acid salt additives to impart an osmolarity in the range of from about 10 mosmol / L to about 500 mosmol / L of the sweetened composition include, but are not limited to, inorganic acid salts, for example, sodium, potassium, calcium and magnesium phosphoric acid salts and any other alkali or alkaline earth metal salts of other inorganic acids (e.g. sodium bisulfate) that are safe for human or animal consumption when used in general accepted range. In an additional embodiment, suitable sweet taste improving inorganic acid salt additives for imparting osmolarity in the range of about 10 mosmol / l to about 500 mosmol / l sweetener compositions include, but are not limited to, sweet taste improving inorganic acid salt additives with a molecular weight range of from about 58 to about 120.

Generally, in accordance with yet another embodiment of the invention, a suitable sweet taste improver additive is the organic acid is present in the compositions in an amount of NPC from about 10 to about 5000 million ^-1. In another embodiment, suitable sweet taste improving organic acid additives to impart an osmolarity in the range of from about 10 mosmol / L to about 500 mosmol / L of the sweetened composition include, but are not limited to, creatine, citric acid, malic acid, succinic acid, hydroxycitric acid, tartaric acid, fumaric acid, gluconic acid, glutaric acid, adipic acid and any other sweet taste improving organic acid additives that are safe for human or animal consumption When used in a generally accepted range. In one embodiment, the sweet taste improving organic acid supplement comprises a molecular weight range of from about 60 to about 208.

Generally, in accordance with yet another embodiment of the invention, a suitable sweet taste improver additive is an organic acid salt is present in the compositions in an amount of NPC from about 20 million to about 10000 ^-1. In another embodiment, suitable sweet taste improving organic acid salt additives to impart an osmolarity in the range of about 10 mosmol / l to about 500 mosmol / l sweetener compositions include, but are not limited to, sweet taste improving organic acid additives such as sodium, potassium , calcium, magnesium and other salts of alkali or alkaline earth metals citric acid, malic acid, tartaric acid, fumaric acid, gluconic acid, glutaric acid, adipic acid, hydroxyl monnoy acid, succinic acid and salts of any other sweet taste improving organic acid additives which are safe for human or animal consumption when used in a generally accepted range. In one embodiment, the sweet taste improving additive of the organic acid salt comprises a molecular weight range of from about 140 to about 208.

Generally, in accordance with yet another embodiment of the invention, a suitable sweet taste improver organic base salt additive is present in the compositions in an amount of NPC from about 10 to about 5000 million ^-1. In another embodiment, suitable sweet taste enhancing additives of an organic base salt to impart an osmolarity in the range of from about 10 mosmol / L to about 500 mosmol / L of the sweetened composition include, but are not limited to, organic base salts with inorganic and organic acids, such as glucosamine salts , choline salts and guanidine salts.

Generally, in accordance with yet another embodiment of the invention, a suitable sweet taste improver astringent additive is present in NPC compositions in an amount from about 25 to about 1000 million ^-1. In another embodiment, suitable sweet taste improving astringent additives to impart osmolarity in the range of about 10 mosmol / l to about 500 mosmol / l of the sweetened composition include, but are not limited to, tannic acid, tea polyphenols, catechins, aluminum sulfate, AlNa (SO ₄ ) ₂ , AlK (SO ₄ ) ₂ and other forms of alum.

Generally, in accordance with yet another embodiment of the invention, a suitable sweet taste improver nucleotide additive is present in the compositions in an amount of NPC from about 5 to about 1000 million ^-1. In another embodiment, suitable sweet taste enhancing nucleotide additives to impart an osmolarity in the range of from about 10 mosmol / L to about 500 mosmol / L of the sweetened composition include, but are not limited to, adenosine monophosphate.

Generally, in accordance with yet another embodiment of the invention, a suitable sweet taste improver polyamino acid additive is present in NPC compositions in an amount from about 30 to about 2000 million ^-1. In another embodiment, suitable sweet taste enhancing polyamino acid additives to impart osmolarity in the range of about 10 mosmol / l to about 500 mosmol / l of the sweetened composition include, but are not limited to, poly-L-lysine (e.g., poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g., poly-L-α-ornithine or poly-L-ε-ornithine) and poly-L-arginine.

Generally, in accordance with yet another embodiment of the invention, a suitable sweet taste improver polymeric additive is present in an NPC compositions in an amount from about 30 to about 2000 million ^-1. In another embodiment, suitable sweet taste enhancing polymer additives for imparting osmolarity in the range of about 10 mosmol / l to about 500 mosmol / l of the sweetened composition include, but are not limited to, chitosan, sodium hexametaphosphate and its salts, pectin, hydrocolloids such as resin Senegalese acacia, propylene glycol, polyethylene glycol and poly (ethylene glycol methyl ether).

Generally, in accordance with yet another embodiment of the invention, a suitable sweet taste improver additive surfactant present in the compositions in an amount of NPC from about 1 to about 5000 million ^-1. In another embodiment, suitable sweet taste improving surfactant additives for imparting osmolarity in the range of from about 10 mosmol / l to about 500 mosmol / l of the sweetened composition include, but are not limited to, polysorbates, choline chloride, sodium taurocholate, lecithins, sucrose esters, esters sucrose stearates, sucrose palmitates esters and sucrose laurates esters.

Generally, in accordance with yet another embodiment of the invention, a suitable sweet taste improver flavonoid additive is present in the compositions in an amount of NPC from about 0.1 to about 1000 million ^-1. In another embodiment, suitable sweet taste enhancing flavonoid additives for imparting osmolarity in the range of about 10 mosmol / l to about 500 mosmol / l of the sweetened composition include, but are not limited to, naringin, catechins, rutins, neohesperidin and neohesperidin dihydrochalcon.

D. Modulation of taste profile

According to the hypothesis advanced above, the taste profile gives the NPC a sugar-like property. In one embodiment, any sweet taste improving composition that gives the NPC a sugar-like flavor profile should be effective as a result of this mechanism. In particular, any sweet taste improving composition that gives a more sugar-like osmotic taste should be effective as a result of this mechanism. In one embodiment, suitable sweet taste improving compositions that improve the taste profile, including osmotic taste, a natural intense sweetener, or a sweetened composition to be more sugar-like, include carbohydrates, polyols, amino acids and other sweet taste improving additives (e.g., polyamino acids, peptides, sugar acids and their salts, nucleotides, organic acids, inorganic acids, organic salts, including salts of organic acids and salts of organic bases, inorganic salts, neo organic salts, bitter compounds, flavors and flavoring ingredients, astringents, proteins or protein hydrolysates, surfactants, emulsifiers, flavonoids, alcohols and synthetic sweeteners).

In a preferred embodiment, non-limiting examples of sweet taste improving compositions, enhancing the osmotic taste of the NPC to a sugar-like, include sweet taste improving carbohydrate additives, sweet taste improving alcohol additives, sweet taste improving polyol additives, sweet taste improving amino acids, sweet taste improving amino acid salt additives inorganic acid salt improvers that enhance the sweet taste; polymer additives that enhance the sweet taste; and protein supplements that enhance the sweet taste or protein hydrolyzate.

In another embodiment, suitable sweet taste improving amino acid additives include amino acids of a molecular weight of less than or equal to 250. In one example, suitable sweet taste improving amino acids include, but are not limited to, low molecular weight amino acids such as glycine, leucine, valine, isoleucine, proline, hydroxyproline , alanine, serine, theanine and threonine.

In another embodiment, suitable sweet taste improving carbohydrate additives to improve the osmotic taste of the NPC to a more sugar like include, but are not limited to, sweet taste improving carbohydrate additives with a molecular weight in the range of from about 50 to about 500. Non-limiting examples of sweet taste improving carbohydrate additives with a molecular weight masses in the range of from about 50 to about 500 include sucrose, fructose, glucose, maltose, lactose, mannose, galactose, ribose, ramnose, trehalose and tagatose.

In another embodiment, suitable sweet taste improving polyol as one additives to improve the osmotic taste of NPCs to a sugar-like, include, but are not limited to, sweet taste improving polyol as additives with a molecular weight in the range of about 76 to about 500. Non-limiting examples of sweet taste enhancing polyol as one molecular masses in the range of from about 76 to about 500 include erythritol, glycerin and propylene glycol. In a sub-embodiment, other suitable sweet taste improving polyol additives include sugar alcohols.

In another embodiment, suitable sweet taste improving alcohol additives to improve the osmotic taste of the NPC to a more sugar like include, but are not limited to, sweet taste improving alcohol additives with a molecular weight in the range of about 46 to about 500. A non-limiting example of a sweet taste improving alcohol supplement with a molecular weight a mass in the range of from about 46 to about 500 includes ethanol.

In another embodiment, suitable sweet taste enhancing amino acid additives to improve the osmotic taste of the NPC to a more sugar like include, but are not limited to, sweet taste improving amino acid additives with a molecular weight in the range of from about 75 to about 250. Non-limiting examples of sweet taste improving amino acid additives with a molecular weight weights from about 75 to about 250 include glycine, alanine, serine, leucine, valine, isoleucine, proline, hydroxyproline, glutamine, theanine and threonine.

In another embodiment, suitable sweet taste improving amino acid salt supplementation for improving the osmotic taste of an NPC to a more sugar like include, but are not limited to, sweet taste improving amino acid salt additive with a molecular weight in the range of from about 75 to about 300. Non-limiting examples of sweet taste improving salt additives amino acids with a molecular weight in the range of from about 75 to about 300 include salts of glycine, alanine, serine, leucine, valine, isoleucine, proline, hydroxyproline, glutamine, theanine threonine.

In another embodiment, suitable sweet taste enhancing protein or protein hydrolyzate additives to improve the osmotic taste of a NPC to a more sugar like include, but are not limited to, sweet taste improving protein or protein hydrolyzate additives with a molecular weight ranging from about 75 to about 300. Non-limiting examples of improving the sweet taste of additives of a protein or protein hydrolyzate with a molecular weight in the range of from about 75 to about 300 include proteins or protein hydrolysates containing glycine, alanine, ce in, leucine, valine, isoleucine, proline, and threonine.

In another embodiment, suitable sweet taste improving inorganic acid salt additives to improve the osmotic taste of the NPC to a more sugar like include, but are not limited to, sodium chloride, potassium chloride, magnesium chloride, KH ₂ PO ₄ and NaH ₂ PO ₄ . Suitable sweet taste improving inorganic acid salt additives for improving the osmotic taste may include a molecular weight of from about 58 to about 120.

In another embodiment, suitable sweet taste improving bitter additives to improve the osmotic taste of an NPC to a more sugar like include, but are not limited to, caffeine, quinine, urea, cassia, tannic acid, and naringin.

In a further embodiment, the sweet taste improving compositions improve the taste of the NPC to a more sucrose-like taste by at least one mechanism selected from a time profile (e.g., the occurrence of sweetness or delayed sweetness), maximum response, taste profile (e.g., osmotic taste), adaptive behavior and taste profile. In the sub-embodiment, sweet taste improving compositions improve the taste of the NPC to a more sucrose-like taste through at least one mechanism selected from a time profile, maximum response, taste profile, adaptive behavior and taste profile, and possibly provide a masking effect to suppress, reduce or eliminating the undesirable taste of the NPC and / or giving the NPC sugar-like characteristics.

E. NPC Combinations and Sweet Taste Improving Compositions

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

1. at least one NPC and at least one carbohydrate;

2. at least one NPC and at least one polyol;

3. at least one NPC and at least one amino acid;

4. at least one NPC and at least one other sweet taste improving additive;

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

6. at least one NPC, at least one carbohydrate, and at least one polyol;

7. at least one NPC, at least one carbohydrate, and at least one amino acid;

8. at least one NPC, at least one carbohydrate, and at least one other sweet taste improving additive;

9. at least one NPC, at least one polyol and at least one amino acid;

10. at least one NPC, at least one polyol and at least one other sweet taste improving additive;

11. at least one NPC, at least one amino acid, and at least one other sweet taste improving additive;

12. at least one NPC, at least one carbohydrate, at least one polyol, and at least one amino acid;

13. at least one NPC, at least one carbohydrate, at least one polyol, and at least one other sweet taste improving additive;

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

15. at least one NPC, at least one carbohydrate, at least one amino acid, and at least one other sweet taste improving additive.

These fifteen main combinations can also be broken down into additional combinations in order to improve the overall taste of the NPC or oral formulations containing the NPC.

1. NPC Combinations

One NPC can be combined with at least one sweet taste improving composition, or a plurality of NPCs can be combined with at least one sweet taste improving composition. Similarly, a sweet taste improving composition may include combinations of the above identified polyols, carbohydrates, amino acids, other sweet taste improving additives, and combinations thereof. Multiple NPCs can be combined until the combined effect has a detrimental effect on the taste of the NPC in combination with sweet taste improving compositions or on the taste of the oral compositions containing the NPC. In addition, multiple NPCs can be combined to compensate for the undesirable tastes of the individual NPCs in combination.

2. Combinations of compositions that improve the sweet taste

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

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

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

iii. at least one polyol and at least one other sweet taste improving additive;

iv. at least one polyol and at least one carbohydrate;

v. at least one carbohydrate and at least one other sweet taste improving additive;

vi. at least one polyol and at least one amino acid;

vii. at least one carbohydrate and at least one amino acid;

viii. at least one amino acid and at least one other sweet taste improving additive.

Other combinations of sweet taste improving compositions in accordance with embodiments of the present invention include:

1. at least one polyol, at least one carbohydrate, and at least one amino acid;

2. at least one polyol, at least one carbohydrate, and at least one polyamino acid;

3. at least one polyol, at least one carbohydrate, and at least one sugar acid;

4. at least one polyol, at least one carbohydrate, and at least one nucleotide;

5. at least one polyol, at least one carbohydrate, and at least one organic acid;

6. at least one polyol, at least one carbohydrate, and at least one inorganic acid;

7. at least one polyol, at least one carbohydrate, and at least one bitter compound;

8. at least one polyol, at least one carbohydrate, and at least one flavoring or flavoring ingredient;

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

10. at least one polyol, at least one carbohydrate, and at least one protein or protein hydrolyzate, or a protein or protein hydrolyzate with low molecular weight amino acids;

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

34. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, and at least one inorganic acid;

35. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid and at least one bitter compound;

36. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound and at least one polymer;

37. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer and at least one protein or protein hydrolyzate;

38. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolyzate, and at least one surfactant;

39. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolyzate, at least one surfactant and at least one flavonoid;

40. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolyzate, at least one surfactant, at least one flavonoid and at least one alcohol;

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Other combinations of sweet taste improving compositions in accordance with embodiments of the present invention include:

1. at least one polyol and at least one amino acid;

2. at least one polyol and at least one polyamino acid;

3. at least one polyol and at least one sugar acid;

4. at least one polyol and at least one nucleotide;

5. at least one polyol and at least one organic acid;

6. at least one polyol and at least one inorganic acid;

7. at least one polyol and at least one bitter compound;

8. at least one polyol and at least one flavoring or corrective ingredient;

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

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

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

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

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

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

15. at least one polyol and at least one inorganic salt;

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

35. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, and at least one inorganic acid;

36. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, and at least one bitter mix;

37. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound and at least one polymer;

38. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer and at least one protein or protein hydrolyzate;

39. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolyzate, and at least one surfactant;

40. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolyzate, at least one surfactant and at least one flavonoid;

41. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolyzate, at least one surfactant, at least one flavonoid, and at least one alcohol;

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Other combinations of sweet taste improving compositions in accordance with embodiments of the present invention include:

1. at least one polyol and tagatose;

2. at least one polyol and trehalose;

3. at least one polyol and galactose;

4. at least one polyol and rhamnose;

5. at least one polyol and dextrin;

6. at least one polyol and cyclodextrin;

7. at least one polyol and α-cyclodextrin, β-cyclodextrin or γ-cyclodextrin;

8. at least one polyol and maltodextrin;

9. at least one polyol and dextran;

10. at least one polyol and sucrose;

11. at least one polyol and glucose;

12. at least one polyol and fructose;

13. at least one polyol and threose;

14. at least one polyol and arabinose;

15. at least one polyol and xylose;

16. at least one polyol and lyxose;

17. at least one polyol and allose;

18. at least one polyol and altrose;

19. at least one polyol and mannose;

20. at least one polyol and idose;

21. at least one polyol and talose;

22. at least one polyol and lactose;

23. at least one polyol and maltose;

24. at least one polyol and invert sugar;

25. at least one polyol and trehalose;

26. at least one polyol and isotregalose;

27. at least one polyol and neotregalose;

28. at least one polyol and palatinose;

29. at least one polyol and galactose;

30. at least one polyol and beet oligosaccharides;

31. at least one polyol and isomalto-oligosaccharides;

32. at least one polyol and isomaltose;

33. at least one polyol and isomaltotriosis;

34. at least one polyol and panose;

35. at least one polyol and xyl-oligosaccharides;

36. at least one polyol and xylotriosis;

37. at least one polyol and xylobiosis;

38. at least one polyol and gentio-oligosaccharides;

39. at least one polyol and gentiobiosis;

40. at least one polyol and gentiotriosis;

41. at least one polyol and gentiotetraose;

42. at least one polyol and sorbose;

43. at least one polyol and niger-oligosaccharides;

44. at least one polyol and palatinose oligosaccharides;

45. at least one polyol and fucose;

46. at least one polyol and fructooligosaccharides;

47. at least one polyol and kestosis;

48. at least one polyol and nystosis;

49. at least one polyol and maltotetraol;

50. at least one polyol and maltotriol;

51. at least one polyol and malto-oligosaccharides;

52. at least one polyol and maltotriose;

53. at least one polyol and maltotetraose;

54. at least one polyol and maltopentaose;

55. at least one polyol and maltohexaose;

56. at least one polyol and maltoheptaose;

57. at least one polyol and lactulose;

58. at least one polyol and melibiosis;

59. at least one polyol and raffinose;

60. at least one polyol and rhamnose;

61. at least one polyol and ribose;

62. at least one polyol and isomerized sugar syrup;

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

64. at least one polyol and combination of sugars;

65. at least one polyol and soy oligosaccharides;

66. at least one polyol and glucose syrup;

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

128. at least one polyol, isomerized sugar syrup, and at least one other carbohydrate;

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

130. at least one polyol, a combination of sugars and at least one other carbohydrate;

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

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

133. at least one carbohydrate and erythritol;

134. at least one carbohydrate and maltitol;

135. at least one carbohydrate and mannitol;

136. at least one carbohydrate and sorbitol;

137. at least one carbohydrate and lactitol;

138. at least one carbohydrate and xylitol;

139. at least one carbohydrate and isomalt;

140. at least one carbohydrate and propylene glycol;

141. at least one carbohydrate and glycerin;

142. at least one carbohydrate and palatinose;

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

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

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

146. at least one carbohydrate and reduced maltose syrup;

147. at least one carbohydrate and reduced glucose syrup;

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Other combinations of sweet taste improving compositions in accordance with embodiments of the present invention include:

1. at least one carbohydrate and at least one amino acid;

2. at least one carbohydrate and at least one polyamino acid;

3. at least one carbohydrate and at least one sugar acid;

4. at least one carbohydrate and at least one nucleotide;

5. at least one carbohydrate and at least one organic acid;

6. at least one carbohydrate and at least one inorganic acid;

7. at least one carbohydrate and at least one bitter compound;

8. at least one carbohydrate and at least one flavoring substance or flavoring ingredient;

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

34. at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, and at least one inorganic acid;

35. at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, and at least one bitter mix;

36. at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound and at least one polymer;

37. at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer and at least one protein or protein hydrolyzate;

38. at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolyzate, and at least one surfactant;

39. at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolyzate, at least one surfactant and at least one flavonoid;

40. at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolyzate, at least one surfactant, at least one flavonoid, and at least one alcohol;

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

166. at least one sweet taste improving additive and isomerized sugar syrup;

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

168. at least one sweet taste improving additive and a combination of sugars;

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

232. at least one sweet taste improving additive, isomerized sugar syrup, and at least one other carbohydrate;

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

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

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

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

In one embodiment, a combination of at least one NPC and at least one sweet taste improving composition suppresses, reduces, or eliminates an undesirable taste and imparts sugar-like characteristics to the sweetener composition. As used here, the expression "undesirable taste" includes any taste that is not imparted by sugars, for example, glucose, sucrose, fructose or similar saccharides. Non-limiting examples of undesirable tastes include a delay in sweetness, a delay in a sweet aftertaste, a metallic taste, a bitter taste, a cooling taste or menthol-like taste, licorice flavor and / or the like.

In another embodiment, at least one NPC is combined with a variety of sweet taste improving additives, preferably with three or more than three sweet taste improving additives, and even more preferably with 4 or more than 4 sweet taste improving additives, where each additive which improves the sweet taste, is present in such an amount that none of the additives that improve the sweet taste, does not give a significant flavor of the composition of the NPC. In other words, the amounts of sweet taste improving additives in the NPC composition are balanced in such a way that none of the sweet taste improving additives gives a significant aftertaste to the NPC composition. Preferably, each of the many sweet taste improving additives is present in the NIP composition in an amount that gives an osmolarity in the range of 10 to 100 mosmol / l of the sweetened composition, but the combination of sweet taste improving additives gives an osmolality in the range of about 10 mosmol / l up to about 500 mosmol / l sweetened composition.

In one embodiment, there is provided a sweetener composition comprising at least one NPC selected from rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin or curculin, in combination with at least one nucleotide improver that improves a sweet taste selected from inosine monophosphate (IMP), guanosine monophosphate (AMP), adenosine monophosphate (AMP), cytosine monophosphate (CMP), uracil monophosphate (UMF), inosine diphosphate, guanosine diphosphate phosphate, phosphate diophosphate, ata, guanosine triphosphate, adenosine triphosphate, tsitozintrifosfata, uratsiltrifosfata, their nucleosides, nucleic acids, their bases or their salts.

In another embodiment, there is provided a sweetener composition comprising at least one NPC selected from rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin or curculin, in combination with at least one sweet taste improving carbohydrate an additive selected from tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g. α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin), maltodextrin (including resistant maltodextrins such as Fibersol-2 ™), dextran, sucrose, glucose, ribulose , f Uctoses, threoses, arabinoses, xyloses, lyxoses, alloses, altrose, mannose, idoses, lactose, maltose, invert sugar, isotregalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, gulose, idose, talose, erylulose, erylulose , cellobiose, amylopectin, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, gluconolactone, abecose, galactosamine, beet oligosaccharides, isomalt oligosaccharides (isomaltose, isomaltotriose, panose oligosulphide and the like) ioses, xylobioses, and the like), gentio-oligosaccharides (gentiobioses, gentiotrioses, gentiotetraoses, and the like), sorbose, niger-oligosaccharides, oligosaccharides of palatinose, fucose, fructo-oligosaccharides, malistotol oligosaccharides, malodigolithol malobacter (maltotrioses, maltotetraoses, maltopentaoses, maltohexaoses, maltoheptaoses and the like), lactuloses, melibioses, raffinoses, ramnose, ribose, isomerized sugar syrups such as high fr fry corn / starch syrup ktozy (e.g., HFCS55, HFCS42, or HFCS90), coupling sugars, soybean oligosaccharides, or glucose syrup.

In another embodiment, there is provided a sweetener composition comprising at least one NPC selected from rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin or curculin, in combination with at least one sweet taste improving polyol an additive selected from erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomaltitol, propylene glycol, glycerol (glycerol), traitol, galactitol, palatinose, reduced isomalto-oligosaccharides, reduced xyloligosaccharides gentio oligosaccharides, reconstituted maltose syrup or reconstituted glucose syrup.

In another embodiment, there is provided a sweetener composition comprising at least one NPC selected from rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin or curculin, in combination with at least one sweetener-improving amino acid an additive selected from aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, amine butyric acid (alpha-, beta-, and gamma-isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine, or salts thereof.

In another embodiment, there is provided a sweetener composition comprising at least one NPC selected from rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin or curculin, in combination with at least one sweet taste-improving polyamino acid an additive selected from poly-L-aspartic acid, poly-L-lysine (e.g. poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g. poly-L-α- ornithine or poly-L-ε-ornithine), poly-L-arginine, other polymeric forms of amino acids or their salts.

In another embodiment, there is provided a sweetener composition comprising at least one NPC selected from rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin or curculin, in combination with at least one sweet taste improving additive a sugar acid selected from aldonic, uronic, aldaric, alginic, gluconic, glucuronic, glucuric, galactaric, galacturonic acids or their salts.

In another embodiment, there is provided a sweetener composition comprising at least one NPC selected from rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin or curculin, in combination with at least one sweet taste improving additive an organic acid selected from C2-C30 carboxylic acids, hydroxyl substituted C1-C30 carboxylic acids, benzoic acid, substituted benzoic acids (e.g., 2,4-dihydroxybenzoic acid), substituted cinnamic acids, hydroxy acids, substituted hydro sibenzoic acids, substituted cyclohexylcarboxylic acids, tannic acid, lactic acid, tartaric acid, citric acid, gluconic acid, glucoheptonic acid, glutaric acid, creatine, adipic acid, hydroxycitric acid, malic acid, frutaric acid, fumaric acid, maleic acid, yanmar , chlorogenic acid, salicylic acid, caffeic acid, bile acids, acetic acid, ascorbic acid, alginic acid, erythorbic acid, polyglutamic acid or their salts.

In another embodiment, there is provided a sweetener composition comprising at least one NPC selected from rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin or curculin, in combination with at least one sweet taste improving additive an inorganic acid selected from phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate or their salts.

In another embodiment, there is provided a sweetener composition comprising at least one NPC selected from rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin or curculin, in combination with at least one sweet taste improving additive a bitter compound selected from caffeine, quinine, urea, bitter orange oil, naringin, cassia, or their salts.

In another embodiment, there is provided a sweetener composition comprising at least one NPC selected from rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin or curculin, in combination with at least one sweet taste improving additive a flavoring agent selected from vanillin, vanilla extract, mango, cinnamon, citrus, coconut, ginger, viridiflorin, almond, menthol, grape peel extract or grape seed extract. In another specific embodiment, the at least one sweetener enhancing flavoring agent comprises a patented sweetener selected from Döhler ™ K14323 natural sweetener enhancer (Döhler ™, Darmstadt, Germany), natural masking flavor for Symrise ™ 161453 or 164126 sweeteners (Symrise ™, Holzminden, Germany), the bitter taste blockers Natural Advantage ™ 1, 2, 9 or 10 (Natural Advantage ™, Freehold, New Jersey, USA) or Sucramask ™ (Creative Research Management, Stockton, California, USA).

In another embodiment, there is provided a sweetener composition comprising at least one NPC selected from rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin or curculin, in combination with at least one sweetening polymer an additive selected from chitosan, pectin, pectic, polyuronic, polygalacturonic acid, starch, edible hydrocolloid or its crude extracts (e.g., Senegalese acacia resin, Seyalskaya acacia resin, carrageenan), poly-L-lysine (e.g. poly-L- lysine or poly-L-ε-lysine), poly-L-ornithine (e.g., poly-L-α-ornithine or poly-L-ε-ornithine), polypropylene glycol, polyethylene glycol, poly (ethylene glycol methyl ether), polyarginine, polyaspartic acid, polyglutamic acid, polyethyleneimine, alginic acid, sodium alginate, propylene glycol alginate, sodium polyethylene glycol alginate, sodium hexametaphosphate and their salts or other cationic and anionic polymers.

In another embodiment, there is provided a sweetener composition comprising at least one NPC selected from rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin or curculin, in combination with at least one sweet taste improving additive a protein or protein hydrolyzate selected from bovine serum albumin (BSA), whey protein (including fractions or concentrates thereof, such as 90% fast whey protein isolate, 34% whey protein, 50% hydrolyzed whey protein, and 80% conc. whey protein centrate), 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, theanine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxyproline or the like).

In another embodiment, there is provided a sweetener composition comprising at least one NPC selected from rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin or curculin, in combination with at least one sweet taste improving additive a surfactant selected from polysorbates (e.g., polyoxyethylene sorbitan monooleate (polysorbate 80), polysorbate 20, polysorbate 60), sodium dodecylbenzenesulfonate, sodium dioctyl sulfosuccinate or sodium dioctyl sulfosuccinate, sodium dodecyl sulfate, cetyl sulfate, cetyl sulfate Inium chloride, hexadecyltrimethylammonium bromide, sodium cholate, carbamoyl, choline chloride, sodium glycocholate, sodium taurocholate, sodium taurodeoxycholate, laurinarginate, sodium stearoyl lactylate, lecithins, sucrose esters, sugar esters, sugar esters, sugar esters, sugar esters, sugar esters, sugar esters, sugar esters like that.

In another embodiment, there is provided a sweetener composition comprising at least one NPC selected from rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin or curculin, in combination with at least one sweet taste improving additive a flavonoid selected from catechins, polyphenols, routines, neohesperidin, naringin, neohesperidin dihydrochalcone or the like.

In another embodiment, there is provided a sweetener composition comprising at least one NPC selected from rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin or curculin, in combination with ethanol.

In another embodiment, there is provided a sweetener composition comprising at least one NPC selected from rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin or curculin, in combination with at least one sweet taste improving additive an astringent selected from tannic acid, europium chloride (EuCl ₃ ), gadolinium chloride (GdCl ₃ ), terbium chloride (TbCl ₃ ), alum, tannic acid and polyphenols (e.g. tea polyphenol).

In another embodiment, there is provided a sweetener composition comprising at least one NPC selected from rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin or curculin, in combination with at least one sweet taste improving additive inorganic salt selected from sodium chloride, potassium chloride, sodium dihydrogen phosphate, sodium sulfate, potassium citrate, europium chloride (EuCl ₃ ), gadolinium chloride (GdCl ₃ ), terbium chloride (TbCl ₃ ), magnesium sulfate, magnesium phosphate, alum, chloride magnesium, one, two, three basic sodium or potassium salts of phosphoric acid, salts of hydrochloric acid, sodium carbonate, sodium bisulfate, or sodium bicarbonate.

In another embodiment, there is provided a sweetener composition comprising at least one NPC selected from rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin or curculin, in combination with at least one sweet taste enhancing nucleotide an additive with at least one sweet taste improving carbohydrate supplement and at least one sweet taste improving amino acid supplement; wherein at least one nucleotide additive is chosen from inosine monophosphate (IMP), guanosine monophosphate (GMP), adenosine monophosphate (AMP), tsitozinmonofosfata (CMF) uratsilmonofosfata (UMP), inozindifosfata, guanosine diphosphate, adenosine diphosphate, tsitozindifosfata, uratsildifosfata, inozintrifosfata, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, their nucleosides, their nucleic acid bases or their salts; where at least one carbohydrate supplement is selected from tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g. α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin), maltodextrin (including resistant maltodextrins such as Fibersol-2 ™), dextran, sucrose, glucose, ribulose, fructose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotregalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, thulose, , xyluloses, psychosis, tu wounds, cellobioses, amylopectin, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, gluconolactone, abecoses, galactosamine, beet oligosaccharides, isomalt-oligosaccharides (isomaltose, isomaltotriose, panosyl tomosilobyl azole and similar), gentio-oligosaccharides (gentiobioses, gentiotrioses, gentiotetraoses and the like), sorbose, niger-oligosaccharides, palatinose oligosaccharides, fucose, fructo-oligosaccharides (kestoses, nystoses, and the like), maltotea traol, maltotriol, malto-oligosaccharides (maltotrioses, maltotetraoses, maltopentaoses, maltohexaoses, maltoheptaoses and the like), lactuloses, melibioses, raffinoses, rhamnoses, riboses, isomerized sugar syrups such as corn / starch, high fructose55 , HFCS42 or HFCS90), a combination of sugars, soy oligosaccharides or glucose syrup; and where at least one amino acid supplement is selected from aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (alpha, beta and gamma isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine or their salts.

In another embodiment, there is provided a sweetener composition comprising at least one NPC selected from rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin or curculin, in combination with at least one sweet taste enhancing nucleotide an additive and at least one sweet taste improving carbohydrate supplement; wherein at least one nucleotide additive is chosen from inosine monophosphate (IMP), guanosine monophosphate (GMP), adenosine monophosphate (AMP), tsitozinmonofosfata (CMF) uratsilmonofosfata (UMP), inozindifosfata, guanosine diphosphate, adenosine diphosphate, tsitozindifosfata, uratsildifosfata, inozintrifosfata, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, their nucleosides, their nucleic acid bases or their salts; where at least one carbohydrate supplement is selected from tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g. α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin), maltodextrin (including resistant maltodextrins such as Fibersol-2 ™), dextran, sucrose, glucose, ribulose, fructose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotregalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, thulose, , xyluloses, psychosis, tu wounds, cellobioses, amylopectin, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, gluconolactone, abecoses, galactosamine, beet oligosaccharides, isomalt-oligosaccharides (isomaltose, isomaltotriose, panosyl tomosilobyl azole and similar), gentio-oligosaccharides (gentiobioses, gentiotrioses, gentiotetraoses and the like), sorbose, niger-oligosaccharides, palatinose oligosaccharides, fucose, fructo-oligosaccharides (kestoses, nystoses, and the like), maltotea traol, maltotriol, malto-oligosaccharides (maltotrioses, maltotetraoses, maltopentaoses, maltohexaoses, maltoheptaoses and the like), lactuloses, melibioses, raffinoses, rhamnoses, riboses, isomerized sugar syrups such as corn / starch, high fructose55 , HFCS42 or HFCS90), a combination of sugars, soy oligosaccharides or glucose syrup.

In another embodiment, there is provided a sweetener composition comprising at least one NPC selected from rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin or curculin, in combination with at least one sweet taste enhancing nucleotide additive and at least one sweet taste improving polyol as one additive; wherein at least one nucleotide additive is chosen from inosine monophosphate (IMP), guanosine monophosphate (GMP), adenosine monophosphate (AMP), tsitozinmonofosfata (CMF) uratsilmonofosfata (UMP), inozindifosfata, guanosine diphosphate, adenosine diphosphate, tsitozindifosfata, uratsildifosfata, inozintrifosfata, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, their nucleosides, their nucleic acid bases or their salts; and where at least one polyol as one additive selected from erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomaltitol, propylene glycol, glycerol (glycerin), traitol, galactitol, palatinose, reduced isomalto-oligosaccharides, reduced xyl gentio-oligosaccharides, reconstituted maltose syrup or reconstituted glucose syrup.

In another embodiment, there is provided a sweetener composition comprising at least one NPC selected from rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin or curculin, in combination with at least one sweet taste enhancing nucleotide an additive and at least one sweet taste improving amino acid supplement; wherein at least one nucleotide additive is chosen from inosine monophosphate (IMP), guanosine monophosphate (GMP), adenosine monophosphate (AMP), tsitozinmonofosfata (CMF) uratsilmonofosfata (UMP), inozindifosfata, guanosine diphosphate, adenosine diphosphate, tsitozindifosfata, uratsildifosfata, inozintrifosfata, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, their nucleosides, their nucleic acid bases or their salts; and where at least one amino acid supplement is selected from aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (alpha, beta and gamma isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine or their salts.

In another embodiment, there is provided a sweetener composition comprising at least one NPC selected from rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin or curculin, in combination with at least one sweet taste improving carbohydrate an additive with at least one sweet taste improving polyol as one additive and at least one sweet taste improving amino acid additive; where at least one carbohydrate supplement is selected from tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g. α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin), maltodextrin (including resistant maltodextrins such as Fibersol-2 ™), dextran, sucrose, glucose, ribulose, fructose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotregalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, thulose, , xyluloses, psychosis, tu wounds, cellobioses, amylopectin, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, gluconolactone, abecoses, galactosamine, beet oligosaccharides, isomalt-oligosaccharides (isomaltose, isomaltotriose, panosyl tomosilobyl azole and similar), gentio-oligosaccharides (gentiobioses, gentiotrioses, gentiotetraoses and the like), sorbose, niger-oligosaccharides, palatinose oligosaccharides, fucose, fructo-oligosaccharides (kestoses, nystoses, and the like), maltotea traol, maltotriol, malto-oligosaccharides (maltotrioses, maltotetraoses, maltopentaoses, maltohexaoses, maltoheptaoses and the like), lactuloses, melibioses, raffinoses, rhamnoses, riboses, isomerized sugar syrups such as corn / starch, high fructose55 , HFCS42 or HFCS90), a combination of sugars, soy oligosaccharides or glucose syrup; where at least one polyol as one additive selected from erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomaltitol, propylene glycol, glycerol (glycerin), traitol, galactitol, palatinose, reduced isomalto-oligosaccharides, reduced xenyl -oligosaccharides, reduced maltose syrup or reduced glucose syrup; and where at least one amino acid supplement is selected from aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (alpha, beta and gamma isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine or their salts.

In another embodiment, there is provided a sweetener composition comprising at least one NPC selected from rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin or curculin, in combination with at least one sweet taste improving carbohydrate additive and at least one sweet taste improving polyol as one additive; where at least one carbohydrate supplement is selected from tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g. α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin), maltodextrin (including resistant maltodextrins such as Fibersol-2 ™), dextran, sucrose, glucose, ribulose, fructose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotregalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, thulose, , xyluloses, psychosis, tu wounds, cellobioses, amylopectin, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, gluconolactone, abecoses, galactosamine, beet oligosaccharides, isomalt-oligosaccharides (isomaltose, isomaltotriose, panosyl tomosilobyl azole and similar), gentio-oligosaccharides (gentiobioses, gentiotrioses, gentiotetraoses and the like), sorbose, niger-oligosaccharides, palatinose oligosaccharides, fucose, fructo-oligosaccharides (kestoses, nystoses, and the like), maltotea traol, maltotriol, malto-oligosaccharides (maltotrioses, maltotetraoses, maltopentaoses, maltohexaoses, maltoheptaoses and the like), lactuloses, melibioses, raffinoses, rhamnoses, riboses, isomerized sugar syrups such as corn / starch, high fructose55 , HFCS42 or HFCS90), a combination of sugars, soy oligosaccharides or glucose syrup; where at least one polyol as one additive is selected from erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomaltitol, propylene glycol, glycerol (glycerol), traitol, galactitol, palatinose, reduced isomalto-oligosaccharides, reduced xenyl -oligosaccharides, reduced maltose syrup or reduced glucose syrup.

In another embodiment, there is provided a sweetener composition comprising at least one NPC selected from rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin or curculin, in combination with at least one sweet taste improving carbohydrate an additive and at least one sweet taste improving amino acid supplement; where at least one carbohydrate supplement is selected from tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g. α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin), maltodextrin (including resistant maltodextrins such as Fibersol-2 ™), dextran, sucrose, glucose, ribulose, fructose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotregalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, thulose, , xyluloses, psychosis, tu wounds, cellobioses, amylopectin, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, gluconolactone, abecoses, galactosamine, beet oligosaccharides, isomalt-oligosaccharides (isomaltose, isomaltotriose, panosyl tomosilobyl azole and similar), gentio-oligosaccharides (gentiobioses, gentiotrioses, gentiotetraoses and the like), sorbose, niger-oligosaccharides, palatinose oligosaccharides, fucose, fructo-oligosaccharides (kestoses, nystoses, and the like), maltotea traol, maltotriol, malto-oligosaccharides (maltotrioses, maltotetraoses, maltopentaoses, maltohexaoses, maltoheptaoses and the like), lactuloses, melibioses, raffinoses, rhamnoses, riboses, isomerized sugar syrups such as corn / starch, high fructose55 , HFCS42 or HFCS90), a combination of sugars, soy oligosaccharides or glucose syrup; and where at least one amino acid supplement is selected from aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (alpha, beta and gamma isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine or their salts.

In another embodiment, there is provided a sweetener composition comprising at least one NPC selected from rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin or curculin, in combination with at least one sweet taste improving polyol an additive and at least one sweet taste improving amino acid supplement; where at least one polyol as one additive selected from erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomaltitol, propylene glycol, glycerol (glycerin), traitol, galactitol, palatinose, reduced isomalto-oligosaccharides, reduced xenyl -oligosaccharides, reduced maltose syrup or reduced glucose syrup; and where at least one amino acid supplement is selected from aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (alpha, beta and gamma isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine or their salts.

In another embodiment, there is provided a sweetener composition comprising at least one NPC selected from rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin or curculin, in combination with at least one sweet taste improving polyol an additive and at least one sweet taste improving additive of an inorganic salt; where at least one polyol as one additive is selected from erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomaltitol, propylene glycol, glycerol (glycerol), traitol, galactitol, palatinose, reduced isomalto-oligosaccharides, reduced xenyl -oligosaccharides, reduced maltose syrup or reduced glucose syrup; and where at least one inorganic salt additive is selected from sodium chloride, potassium chloride, sodium dihydrogen phosphate, sodium sulfate, potassium citrate, europium chloride (EuCl ₃ ), gadolinium chloride (GdCl ₃ ), terbium chloride (TbCl ₃ ), magnesium sulfate, alum, magnesium chloride, mono-, dibasic, tribasic sodium or potassium salts of phosphoric acid, salts of hydrochloric acid, sodium carbonate, sodium bisulfate or sodium bicarbonate.

In another embodiment, there is provided a sweetener composition comprising at least one NPC selected from rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin or curculin, in combination with at least one sweet taste improving carbohydrate an additive and at least one sweet taste improving additive of an inorganic salt; where at least one carbohydrate supplement is selected from tagatose, trehalose, galactose, ramnose, cyclodextrin (e.g. α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin), maltodextrin (including resistant maltodextrins such as Fibersol-2 ™), dextran, sucrose, glucose, ribulose, fructose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotregalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, thulose, , xyluloses, psychosis, tu wounds, cellobioses, amylopectin, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, gluconolactone, abecoses, galactosamine, beet oligosaccharides, isomalt-oligosaccharides (isomaltose, isomaltotriose, panosyl tomosilobyl azole and similar), gentio-oligosaccharides (gentiobioses, gentiotrioses, gentiotetraoses and the like), sorbose, niger-oligosaccharides, palatinose oligosaccharides, fucose, fructo-oligosaccharides (kestoses, nystoses, and the like), maltotea traol, maltotriol, malto-oligosaccharides (maltotrioses, maltotetraoses, maltopentaoses, maltohexaoses, maltoheptaoses and the like), lactuloses, melibioses, raffinoses, rhamnoses, riboses, isomerized sugar syrups such as corn / starch, high fructose55 , HFCS42 or HFCS90), a combination of sugars, soy oligosaccharides or glucose syrup; and where at least one inorganic salt additive is selected from sodium chloride, potassium chloride, sodium dihydrogen phosphate, sodium sulfate, potassium citrate, europium chloride (EuCl ₃ ), gadolinium chloride (GdCl ₃ ), terbium chloride (TbCl ₃ ), magnesium sulfate, alum, magnesium chloride, mono-, dibasic, tribasic sodium or potassium salts of phosphoric acid, salts of hydrochloric acid, sodium carbonate, sodium bisulfate or sodium bicarbonate.

In another embodiment, there is provided a sweetener composition comprising at least one NPC selected from rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin or curculin, in combination with at least one sweet taste improving carbohydrate an additive with at least one sweet taste improving amino acid supplement and at least one sweet taste improving inorganic salt additive; where at least one carbohydrate supplement is selected from tagatose, trehalose, galactose, ramnose, cyclodextrin (e.g. α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin), maltodextrin (including resistant maltodextrins such as Fibersol-2 ™), dextran, sucrose, glucose, ribulose, fructose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotregalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, thulose, , xyluloses, psychosis, tu wounds, cellobioses, amylopectin, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, gluconolactone, abecoses, galactosamine, beet oligosaccharides, isomalt-oligosaccharides (isomaltose, isomaltotriose, panosyl tomosilobyl azole and similar), gentio-oligosaccharides (gentiobioses, gentiotrioses, gentiotetraoses and the like), sorbose, niger-oligosaccharides, palatinose oligosaccharides, fucose, fructo-oligosaccharides (kestoses, nystoses, and the like), maltotea traol, maltotriol, malto-oligosaccharides (maltotrioses, maltotetraoses, maltopentaoses, maltohexaoses, maltoheptaoses and the like), lactuloses, melibioses, raffinoses, rhamnoses, riboses, isomerized sugar syrups such as corn / starch, high fructose55 , HFCS42 or HFCS90), a combination of sugars, soy oligosaccharides or glucose syrup; where at least one amino acid supplement is selected from aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine , carnitine, aminobutyric acid (alpha, beta and gamma isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine or their salts; and where at least one inorganic salt additive is selected from sodium chloride, potassium chloride, sodium dihydrogen phosphate, sodium sulfate, potassium citrate, europium chloride (EuCl ₃ ), gadolinium chloride (GdCl ₃ ), terbium chloride (TbCl ₃ ), magnesium sulfate, alum, magnesium chloride, mono-, dibasic, tribasic sodium or potassium salts of phosphoric acid, salts of hydrochloric acid, sodium carbonate, sodium bisulfate or sodium bicarbonate.

In another embodiment, there is provided a sweetener composition comprising at least one NPC selected from rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin or curculin, in combination with at least one sweet taste improving polyol an additive and at least one sweet taste improving polyamino acid additive; where at least one polyol as one additive selected from erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomaltitol, propylene glycol, glycerol (glycerin), traitol, galactitol, palatinose, reduced isomalto-oligosaccharides, reduced xenyl -oligosaccharides, reduced maltose syrup or reduced glucose syrup; and where at least one polyamino acid additive is selected from poly-L-aspartic acid, poly-L-lysine (e.g., poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g. poly-L-α-ornithine or poly-L-ε-ornithine), poly-L-arginine and other polymeric forms of amino acids or their salts.

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

In another embodiment, there is provided a sweetener composition comprising rebaudioside A in combination with at least one NPC other than rebaudioside-A and at least one sweet taste improving composition.

In another embodiment, there is provided a sweetener composition comprising at least one NPC selected from rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin or curculin, in combination with at least one synthetic sweetener selected from sucralose, acesulfame potassium and other salts, aspartame, alitam, saccharin, neohesperidine dihydrochalcone, cyclamate, neotam, N- [N- [3- (3-hydroxy-4-methoxyphenyl) propyl] -L-α-aspartyl] -L -phenylalanine 1-methyl ester, N- [N- [3- (3-hydroxy-4-methoxyphenyl) -3-methylbut l] -L-α-aspartyl] -L-phenylalanine 1-methyl ester, N- [N- [3- (3-methoxy-4-hydroxyphenyl) propyl] -L-α-aspartyl] -L-phenylalanine 1- methyl ether, their salts and the like.

In one embodiment, there is provided a composition comprising rebaudioside-A (REBA) in combination with at least one sweet taste improving amino acid supplement and at least one sweet taste improving polyol supplement. In a particular embodiment, at least one sweet taste improver amino acid additive is present in an amount from about 100 million to about 25000 ^{-1 -1} million composition and at least one sweet taste improver polyol additive is present in an amount from about 400 million to about 80000 ^{- 1} composition. In an even more specific embodiment, the at least one sweet taste improving amino acid supplement is glycine or alanine, and the at least one sweet taste improving polyol supplement is erythritol.

In one embodiment, an NPC composition is provided comprising rebaudioside-A (REBA) (with at least 50% REBA in a steviol glycoside mixture) in combination with at least one sweet taste improving polyol supplement. Desirably, at least one sweet taste improving polyol supplement comprises erythritol. In a particular embodiment NPC rebaudioside A composition is present in an amount from about 100 to about 3000 million ^-1 and the erythritol is present in an amount from about 400 million to about 80000 ^-1 entire sweetener composition. In another embodiment, the functional sweetener composition, rebaudioside A is present in an amount from about 100 to about 3000 million ^-1 and the erythritol is present in an amount from about 5000 to about 40000 million ^-1 entire sweetener composition. In yet another embodiment, the compositions NPC rebaudioside A is present in an amount from about 100 to about 3000 million ^-1 and the erythritol is present in an amount of from about 10000 to about 35000 million ^-1 entire sweetener composition. In another embodiment of the NIP composition, rebaudioside A and erythritol are present in the sweetener composition in a ratio of from about 1: 4 to about 1: 800, respectively. In yet another specific embodiment of the NPC composition, rebaudioside A and erythritol are present in the sweetener composition in a ratio of from about 1:20 to about 1: 600, respectively; more specifically from about 1:50 to about 1: 300; and even more specifically, from about 1:75 to about 1: 150.

In another embodiment, a functional sweetener composition is provided comprising at least one functional ingredient and a sweetener composition comprising rebaudioside-A (REBA), stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin or curculin in a combination of at least with one sweetener improving synthetic sweetener. In a particular embodiment, the functional sweetener composition comprising at least one functional ingredient and a sweetener comprising rebaudioside-A (REBA) in combination with saccharin or acesulfame potassium or other salts in an amount of from about 10 million to about 100 ^{-1 -1} million composition.

In one embodiment, there is provided a composition comprising REBA in combination with at least a sweet taste improving amino acid supplement and at least one sweet taste improving protein or protein hydrolyzate supplement. In a particular embodiment, at least one sweet taste improver amino acid additive is present in an amount from about 100 million to about 25000 ^-1 compositions, and at least one sweet taste improver protein or protein hydrolyzate additive is present in an amount from about 200 million to about ^-1 50000 million ^-1 compositions. In an even more specific embodiment, the at least one sweet taste improving amino acid supplement is glycine or lysine, and the at least one sweet taste improving protein or protein hydrolyzate supplement is a protein, hydrolyzate, or hydrolyzate reaction product of a protein containing glycine, alanine, serine , leucine, valine, isoleucine, proline or threonine.

In one embodiment, there is provided a composition comprising REBA in combination with at least a sweet taste improving protein or protein hydrolyzate supplement and at least one sweet taste improving polyol supplement. In a particular embodiment, at least one sweet taste improver protein or protein hydrolyzate additive is present in an amount from about 200 million to about 50000 ^{-1 -1} million composition and at least one sweet taste improver polyol additive is present in an amount from about 400 to about 80000 million ^-1 compositions. In an even more specific embodiment, the at least one sweet taste improving protein or protein hydrolyzate supplement is a protein, hydrolyzate or protein hydrolyzate reaction product comprising glycine, alanine, serine, leucine, valine, isoleucine, proline or threonine, and at least one sweet taste improving polyol supplement is erythritol.

In one embodiment, there is provided a composition comprising REBA in combination with at least a sweet taste improving carbohydrate supplement. In a particular embodiment, at least one sweet taste improver carbohydrate additive is present in an amount of from about 1000 to about 100000 ^-1 million composition. In another more particular embodiment of the sweetener composition comprises REBA and glucose, sucrose, HFCS, or D-fructose in an amount of from about 10000 to about million ^{-1 -1} 80000 million composition.

In one embodiment, a composition is provided comprising REBA in combination with at least a sweet taste improving polyol as one additive. In a particular embodiment, at least one sweet taste improver polyol additive is present in an amount from about 400 million to about 80000 ^-1 compositions. In another particular embodiment, at least one sweet taste improver polyol additive is present in an amount from about 5000 to about 60000 million ^-1 compositions. Non-limiting examples include REBA in combination with propylene glycol, erythritol, or combinations thereof.

In one embodiment, a composition is provided comprising REBA in combination with at least a sweet taste improving polyol as one additive. Desirably, at least one sweet taste improving polyol supplement comprises erythritol. In a particular embodiment REBA composition is present in an amount from about 100 to about 3000 million ^-1 and erythritol is present in an amount from about 400 to about 80000 ^-1 million of the total composition. In another specific embodiment of the composition, REBA and erythritol are present in the sweetener composition in a ratio of from about 1: 4 to about 1: 800, respectively. In yet another specific embodiment of the composition, REBA and erythritol are present in the sweetener composition in a ratio of from about 1:20 to about 1: 600, respectively; more specifically from about 1:50 to about 1: 300; and even more specifically, from about 1:75 to about 1: 150. Desirably, REBA has a purity of at least 50% w / w. REBA in a mixture of steviol glycosides.

In one embodiment, there is provided a composition comprising REBA in combination with at least one sweet taste improving carbohydrate supplement and at least one sweet taste improving polyol supplement. In a particular embodiment, at least one sweet taste improver carbohydrate additive is present in an amount of from about 1000 to about 100000 ^-1 million composition and at least one sweet taste improver polyol additive is present in an amount from about 400 million to about 80000 ^-1 compositions. Non-limiting examples include REBA in combination with tagatose, fructose or sucrose and erythritol.

In one embodiment, there is provided a composition comprising REBA in combination with at least one sweet taste improving inorganic salt supplement. Non-limiting examples include REBA in combination with NaCl, KCl, NaHSO ₄ .H2O, NaH ₂ PO ₄ , MgSO ₄ , KAl (SO ₄ ) ₂ (alum), magnesium phosphate, magnesium chloride, KCl and KH ₂ PO _4, or other combinations thereof . A particularly desirable embodiment includes REBA in combination with a mixture of inorganic salt additives such as chlorides, phosphates and sulfates of sodium, magnesium, potassium and calcium (e.g. sodium chloride and potassium chloride; potassium phosphate and potassium chloride; sodium chloride and sodium phosphate; calcium phosphate and calcium sulfate; magnesium chloride and magnesium phosphate; as well as calcium phosphate, calcium sulfate and potassium sulfate).

In one embodiment, a composition is provided comprising REBA in combination with at least one sweet taste improving organic acid salt supplement. Non-limiting examples include REBA in combination with choline chloride in citrate buffer, D-gluconic acid sodium salt, guanidine HCl, D-glucosamine HCl, HCl amyloride, or combinations thereof.

In one embodiment, a composition is provided comprising REBA in combination with at least one sweet taste improving organic acid supplement. Non-limiting examples include REBA in combination with fumaric acid, malic acid, tartaric acid, citric acid, adipic acid, ascorbic acid, tannic acid, laurin arginate, or combinations thereof.

In one embodiment, a composition is provided comprising REBA in combination with at least one sweet taste improving amino acid supplement. In a particular embodiment, at least one sweet taste improver amino acid additive is present in an amount from about 100 million to about 15000 ^-1 compositions. Non-limiting examples include REBA in combination with glycine, L-alanine, L-serine, L-threonine, β-alanine, aminobutyric acid (alpha, beta, or gamma isomers), L-aspartic acid, L-glutamic acid, L -lysine, a mixture of glycine and L-alanine, their salt derivatives or combinations.

In one embodiment, a composition is provided comprising REBA in combination with at least one sweet taste improving surfactant supplement. Non-limiting examples include REBA in combination with sodium dioctyl sulfosuccinate, cetyl pyridinium chloride, hexadecyltrimethyl ammonium bromide, sucrose oleate, polysorbate 20, polysorbate 80, lecithin, or combinations thereof.

In one embodiment, there is provided a composition comprising REBA in combination with at least one sweet taste improving polymer additive. Non-limiting examples include REBA in combination with cationic polymers such as polyethyleneimine, poly-L-lysine (e.g. poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g. poly-L α-ornithine or poly-L-ε-ornithine), chitosan, or combinations thereof.

In one embodiment, there is provided a composition comprising REBA in combination with at least one sweet taste improving polymer additive and at least one sweet taste improving polyol additive. In a particular embodiment, at least one sweet taste improver polymeric additive is present in an amount from about 30 to about 2000 million ^-1 compositions, and at least one sweet taste improver polyol additive is present in an amount from about 400 million to about 80000 ^-1 compositions. Non-limiting examples include REBA in combination with a hydrocolloid, such as Seyalskaya acacia resin, and erythritol.

In one embodiment, a composition is provided comprising REBA in combination with at least one sweet taste enhancing protein or protein hydrolyzate supplement. Non-limiting examples include REBA in combination with bovine serum albumin (BSA), whey protein, or combinations thereof.

In another embodiment, a composition is provided comprising REBA in combination with at least one sweet taste improving amino acid supplement and at least one sweet taste improving inorganic acid salt additive. In a particular embodiment, at least one sweet taste improver amino acid additive is present in an amount from about 100 million to about 25000 ^-1 compositions, and at least one sweet taste improver additive is an inorganic salt is present in an amount from about 25 to about 5000 million composition ^-1 . Non-limiting examples include REBA in combination with glycine and alum; REBA in combination with glycine and potassium chloride; REBA in combination with glycine and sodium chloride; REBA in combination with glycine, potassium phosphate and potassium chloride; and REBA in combination with glycine, sodium chloride and potassium chloride.

In another embodiment, a composition is provided comprising REBA in combination with at least one sweet taste improving carbohydrate supplement and at least one sweet taste improving inorganic acid salt supplement. In a particular embodiment, at least one sweet taste improver carbohydrate additive is present in an amount of from about 1000 to about 100000 ^-1 million composition and at least one sweet taste improver additive is an inorganic salt is present in an amount of about 25 million ^-1 to about 5000 million ^-1 . Non-limiting examples include REBA in combination with fructose, sucrose or glucose and alum; REBA in combination with fructose, sucrose or glucose and potassium chloride; REBA in combination with fructose, sucrose or glucose and sodium chloride; REBA in combination with fructose, sucrose or glucose, potassium phosphate and potassium chloride; and REBA in combination with fructose, sucrose or glucose, sodium chloride and potassium chloride.

In another embodiment, a composition is provided comprising REBA in combination with at least one sweet taste improving bitter supplement and at least one sweet taste improving inorganic salt additive. A non-limiting example includes REBA in combination with urea and sodium chloride.

In another embodiment, a composition is provided comprising REBA in combination with at least one sweet taste improving amino acid supplement and at least one sweet taste improving polyamino acid additive. In a particular embodiment, at least one sweet taste improver amino acid additive is present in an amount from about 100 million to about 25000 ^-1 compositions, and at least one sweet taste improver polyamino acid additive is present in an amount from about 30 to about 2000 million ^-1 compositions. Non-limiting examples include REBA in combination with glycine and poly-L-α-lysine and REBA in combination with glycine and poly-L-ε-lysine.

In another embodiment, a composition is provided comprising REBA in combination with at least one sweet taste improving amino acid supplement and at least one sweet taste improving organic acid salt supplement. In a particular embodiment, at least one sweet taste improver amino acid additive is present in an amount from about 100 million to about 25000 ^-1 compositions, and at least one sweet taste improver additive is an organic acid salt is present in an amount from about 10 to about 5000 million ^-1 composition. A non-limiting example of REBA in combination with glycine and sodium gluconate.

In another embodiment, a composition is provided comprising REBA in combination with at least one sweet taste improving amino acid supplement and at least one sweet taste improving carbohydrate supplement. In a particular embodiment, at least one sweet taste improver amino acid additive is present in an amount from about 100 million to about 25000 ^-1 compositions, and at least one sweet taste improver carbohydrate additive is present in an amount of from about 1000 to about 100000 ^-1 million composition. A non-limiting example includes REBA in combination with L-alanine and fructose.

In another embodiment, there is provided a composition comprising REBA in combination with at least one sweet taste improving amino acid supplement, at least one sweet taste improving polyol as one additive, at least one sweet taste improving inorganic salt and at least one sweetening improving sweet taste with the addition of organic acid salt. In a particular embodiment, at least one sweet taste improver amino acid additive is present in an amount from about 100 million to about 25000 ^-1 compositions, at least one sweet taste improver polyol additive is present in an amount from about 400 million to about 80000 ^-1 composition of at least one sweet taste improver additive is an inorganic salt is present in an amount from about 50 to about 5000 million ^-1 compositions, and at least one sweet taste improver additive is the organic acid salts being present It is in an amount from about 20 to about 10000 million ^-1 compositions. A non-limiting example includes REBA in combination with erythritol, glycine, KCl, KH ₂ PO ₄ and choline chloride.

In another embodiment, a composition is provided comprising REBA in combination with at least one sweet taste improving amino acid supplement, at least one sweet taste improving carbohydrate supplement, and at least one sweet taste improving polyol supplement. In a particular embodiment, at least one sweet taste improver amino acid additive is present in an amount from about 100 million to about 25000 ^-1 compositions, at least one sweet taste improver carbohydrate additive is present in an amount of from about 1000 to about 100000 ^-1 million composition and at least one sweet taste improver polyol additive is present in an amount from about 400 million to about 80000 ^-1 compositions. A non-limiting example includes REBA in combination with L-alanine, fructose and erythritol.

In another embodiment, a composition is provided comprising REBA in combination with at least one sweet taste improving amino acid supplement, at least one sweet taste improving polyol as one additive, and at least one sweet taste improving inorganic salt. In a particular embodiment, at least one sweet taste improver amino acid additive is present in an amount from about 100 million to about 25000 ^-1 compositions, at least one sweet taste improver polyol additive is present in an amount from about 400 million to about 80000 ^-1 compositions and at least one sweet taste improver additive is an inorganic salt is present in an amount from about 25 to about 5000 million ^-1 compositions. A non-limiting example includes REBA in combination with erythritol, glycine, KCl, and KH ₂ PO ₄ .

In another embodiment, a composition is provided comprising REBA in combination with at least one sweet taste improving additive of an inorganic acid salt. A non-limiting example includes REBA in combination with sodium chloride.

In another embodiment, a composition is provided comprising glycyrrhizin, such as the hydrate of the monoammonium salt of glycyrrhizic acid, in combination with a sweet taste improving additive of an inorganic acid salt. A non-limiting example includes hydration of the monoammonium salt of glycyrrhizic acid in combination with sodium chloride.

In one embodiment, a composition is provided comprising at least one NPC selected from rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin or curculin, in combination with at least one sweet taste improving polyol supplement and with at least one sweet taste improving organic acid supplement. Desirably, at least one sweet taste improver polyol additive is present in an amount of from about 20000 to about 50000 ^-1 million composition and at least one sweet taste improver additive is the organic acid is present in an amount from about 10 to about 5000 million ^-1 compositions. Where the composition is present in more than one sweet taste improver additive is an organic acid, a plurality of sweet taste improving organic acid additive is present in an amount from about 500 to about 2500 million ^-1 compositions, more particularly in an amount from about 500 to about 1500 million ^-1 compositions. In a specific embodiment, the above composition further comprises at least one sweet taste improving inorganic acid additive, at least one sweet taste improving inorganic acid salt additive, at least one sweet taste improving organic salt addition, or a combination thereof.

In another embodiment, a composition is provided comprising REBA in combination with at least one sweet taste improving polyol as one additive and at least one sweet taste improving organic acid as additive. Desirably, REBA has a purity of from about 50 to about 100% w / w. REBA, more preferably from about 80 to about 99.5% w / w. REBA, most preferably from about 97 to about 99.5% w / w. REBA in a mixture of steviol glycosides. In a particular embodiment REBA present in the composition in an amount from about 100 million to about 3000 ^1, more preferably in an amount of from about 200 to about 2000 million ^-1 and even more preferably in an amount of from about 250 to about 750 million ^-1 compositions. Desirably, at least one sweet taste improver polyol additive is present in an amount of from about 20000 to about 50000 ^-1 million composition and at least one sweet taste improver additive is the organic acid is present in an amount from about 10 to about 5000 million ^-1 compositions. In a particularly desirable embodiment, at least one sweet taste improver polyol additive is present in an amount of from about 30000 to about 40000 million ^-1, and at least one sweet taste improving organic acid additive is present in an amount from about 500 to about 2500 million composition ^-1 . In a specific embodiment, the plurality of sweet taste improving organic acid additive is present in sweetener compositions in an amount from about 500 to about 2500 million ^-1 compositions, where a plurality of organic acid additives comprising a mixture of lactic acid in an amount of from about 40 to about 250 million ^-1, citric acid in an amount of from about 150 to about 460 million ^-1, malic acid in an amount of from about 150 to about 460 million ^-1 and tartaric acid in an amount of from about 150 to about 460 million ^-1. A non-limiting example includes REBA in combination with erythritol, lactic acid, citric acid, malic acid, tartaric acid, or combinations thereof. In a particular embodiment, the sweetener composition comprises erythritol ^-1 34000 million, 80 million ^-1 lactic acid, 310 million ^-1 citric acid, 310 million ^-1 malic acid, tartaric ^-1 310 million and 550 million acids ^-1 REBA. Desirably, REBA has a purity of from about 80 to about 99.5% w / w. REBA, more preferably from about 97 to about 99.5% w / w. REBA in a mixture of steviol glycosides. This composition may also possibly include flavors such as caramel, vanilla or other flavors such as described herein, or combinations thereof. In a specific embodiment, such a composition is a carbonated soft drink such as cola, although other types of drinks are also contemplated. Those skilled in the art will appreciate that the amounts of sweet taste improving organic acids in a carbonated beverage can be modified to obtain a pH of from about 2.3 to about 3.5. In addition, it should also be understood by those skilled in the art that sweet taste enhancing additives of inorganic acids such as phosphoric acid, benzoic acid and sorbic acid can be used individually or in combination in a carbonated beverage to obtain a pH of about 2.3 to about 3.5.

In another embodiment, a composition comprising REBA in combination with at least one sweet taste improving polyol as one additive and at least one sweet taste improving organic acid as described above, further comprises at least one sweet taste improving inorganic acid. Desirably, at least one sweet taste improver additive is an inorganic acid present in an amount from about 25 to about 5000 million ^-1 compositions. Non-limiting examples of sweet taste improving inorganic acid additives include phosphoric acid, benzoic acid, sorbic acid, and combinations thereof.

In yet another embodiment, the composition comprising REBA in combination with at least one sweet taste improving polyol as one additive and at least one sweet taste improving organic acid as described herein above further comprises at least one sweet taste improving inorganic salt supplement acids and / or at least one sweet taste improving additive of an organic acid salt. Desirably, at least one sweet taste improver additive is an inorganic acid salt is present in an amount from about 25 to about 5000 million ^-1 composition, more preferably in an amount of from about 50 to about 250 million ^-1, most preferably in an amount of about 150 million ^-1. Desirably, at least one sweet taste improver additive is an organic acid salt is present in an amount from about 20 to about 10000 ^-1 million composition, more preferably in an amount of from about 50 to about 350 million ^-1, most preferably in an amount of about 148 million ^-1. Non-limiting examples include REBA in combination with erythritol, sodium chloride or magnesium chloride and lactic acid, citric acid, malic acid, tartaric acid, or combinations thereof; REBA in combination with erythritol, potassium citrate or sodium citrate and lactic acid, citric acid, malic acid, tartaric acid, or combinations thereof; or REBA in combination with erythritol, sodium chloride and sodium citrate, lactic acid, citric acid, malic acid, tartaric acid, or combinations thereof.

In another embodiment, a composition comprising REBA in combination with at least one sweet taste improving polyol as one additive, at least one sweet taste improving inorganic acid, and at least one sweet taste improving organic acid as described above, further comprises at least one sweet taste improving additive of an inorganic acid salt; and / or at least one sweet taste improving additive of an organic acid salt. Desirably, at least one sweet taste improver additive is an inorganic acid salt is present in an amount from about 25 to about 5000 million ^-1 composition, more preferably in an amount of from about 50 to about 250 million ^-1, most preferably in an amount of 150 million ^-1. Desirably, at least one sweet taste improver additive is an organic acid salt is present in an amount from about 20 to about 10000 ^-1 million composition, more preferably in an amount of from about 50 to about 350 million ^-1, most preferably in an amount of about 148 million ^-1. Non-limiting examples include REBA in combination with erythritol, phosphoric acid, sodium chloride or magnesium chloride and lactic acid, citric acid, malic acid, tartaric acid, or combinations thereof; REBA in combination with erythritol, phosphoric acid, potassium citrate or sodium citrate and lactic acid, citric acid, malic acid, tartaric acid, or combinations thereof; or REBA in combination with erythritol, phosphoric acid, sodium chloride and sodium citrate, lactic acid, citric acid, malic acid, tartaric acid, or combinations thereof.

The desired mass ratio of the NPC to the sweet taste improving composition (s) in the NPC composition should depend on the particular NPC, as well as on the sweetness and other characteristics desired in the final product or oral composition. NPCs vary significantly in intensity from about 30 times more intense than sucrose to about 8,000 times more intense than sucrose, based on mass. Typically, the mass ratio of NPCs to a sweet taste improving composition may, for example, be in the range between 10000: 1 and 1: 10000; the following non-limiting example may range from about 9000: 1 to about 1: 9000; another other example may range from about 8000: 1 to about 1: 8000; the following example may range from about 7000: 1 to about 1: 7000; another example may be in the range of from about 6000: 1 to about 1: 6000; yet another example may range from about 5000: 1 to about 1: 5000; in yet another example may range from about 4,000: 1 to about 1: 4,000; another other example may range from about 4000: 1 to about 1: 4000; another other example may be in the range of from about 3000: 1 to about 1: 3000; yet another example may range from about 2000: 1 to about 1: 2000; another other example may be in the range of from about 1500: 1 to about 1: 1500; yet another example may range from about 1000: 1 to about 1: 1000; yet another example may range from about 900: 1 to about 1: 900; another other example may range from about 800: 1 to about 1: 800; yet another example may range from about 700: 1 to about 1: 700; another other example may range from about 600: 1 to about 1: 600; yet another example may range from about 500: 1 to about 1: 500; yet another example may range from about 400: 1 to about 1: 400; yet another example may range from about 300: 1 to about 1: 300; another other example may range from about 200: 1 to about 1: 200; yet another example may range from about 150: 1 to about 1: 150; another other example may range from about 100: 1 to about 1: 100; another other example may range from about 90: 1 to about 1:90; another other example may range from about 80: 1 to about 1:80; another other example may range from about 70: 1 to about 1:70; another other example may range from about 60: 1 to about 1:60; another other example may range from about 50: 1 to about 1:50; yet another example may range from about 40: 1 to about 1:40; another other example may range from about 30: 1 to about 1:30; another other example may range from about 20: 1 to about 1:20; yet another example may range from about 15: 1 to about 1:15; another example may range from about 10: 1 to about 1:10; another other example may range from about 9: 1 to about 1: 9; another other example may range from about 8: 1 to about 1: 8; another other example may range from about 7: 1 to about 1: 7; another other example may range from about 6: 1 to about 1: 6; another other example may range from about 5: 1 to about 1: 5; another other example may range from about 4: 1 to about 1: 4; yet another example may range from about 3: 1 to about 1: 3; another example may be in the range of from about 2: 1 to about 1: 2, and another example may be about 1: 1; depending on the particular NPC chosen.

It has been contemplated that combining at least one NPC with at least one sweet taste improving composition can be carried out in any pH range that does not have a material or harmful effect on the taste of the NPC or oral composition that contains the NPC . A non-limiting example of a pH range may be from about 2 to about 8. The following example includes a pH range from about 2 to about 5.

A person of ordinary skill in the art can combine at least one NPC with at least one sweet taste improving composition in any way that does not have a material or harmful effect on the taste of the oral composition. For example, a NPC can be added to an oral composition before a sweet taste improving composition. In another example, a NIP can be added to an oral composition after a sweet taste improving composition. In yet another example, a NIP can be added to an oral composition at the same time as a sweet taste improving composition.

In another embodiment, the NIP can be combined with a sweet taste improving composition before being added to an oral composition. For example, the NPC can be in pure, dilute, or concentrated form in the form of a liquid (e.g., solution), solid (e.g., powder, pieces, granules, grains, blocks, crystalline material or the like), suspension, gaseous state, or combinations thereof and may be brought into contact with at least one sweet taste improving composition, which may be in a clean, diluted or concentrated form in the form of a liquid (eg, solution), solid (eg, powder, lumps, granules l, grain, block, crystalline material or the like), suspension, gas state, or combinations thereof, and then, both are brought into contact with a composition for oral administration. In yet another embodiment, when there is more than one NPC or more than one sweet taste improving composition, each component of the NPC and sweet taste improving composition can be added simultaneously, in a alternating pattern, in a random pattern, or in any other pattern that should not adversely affect the taste of the composition for oral administration.

3. Compositions for the table

In a specific embodiment of the present invention, the NPC compositions comprise a table sweetener composition comprising at least one NPC in combination with at least one filler and at least one sweet taste improving composition and / or a clumping inhibitor with an improved temporary and / or taste profile.

In particular embodiments, suitable “excipients” include maltodextrin (10 DE, 18 DE or 5 DE), corn syrup solids (20 or 36 DE), sucrose, fructose, glucose, invert sugar, sorbitol, xylose, ribulose, mannose, xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomaltitol, maltose, tagatose, lactose, inulin, glycerin, propylene glycol, polyols, polydextrose, fructooligosaccharides, cellulose and cellulose derivatives and the like, as well as mixtures thereof. In addition, in accordance with yet other embodiments of the invention, it is possible to use granulated sugar or other high-calorie sweeteners such as crystalline fructose, other carbohydrates or sugar alcohol as a filler in connection with providing them with good uniformity of content without adding significant calories . In one embodiment, the filler can be used as a sweet taste improving composition.

As used here, the expression "clumping inhibitor" and "loose agent" refers to any composition that prevents, reduces, inhibits or inhibits the attachment, binding or contact of at least one molecule of a natural and / or synthetic intense sweetener with another molecule of natural and / or synthetic intense sweetener. Alternatively, a clumping inhibitor may refer to any composition that promotes uniformity of content and uniform dissolution. In accordance with specific embodiments, non-limiting examples of clumping inhibitors include cremortartar, calcium silicate, silica, microcrystalline cellulose (Avicel, FMC BioPolymer, Philadelphia, PA) and tricalcium phosphate. In one embodiment, clumping inhibitors are present in the functional composition of the table sweetener in an amount of from about 0.001 to about 3% w / w. functional composition of the sweetener for the table.

The NPC compositions for the table are embodied and packaged in a number of different forms, and it is understood that the NPC compositions for the table of the present invention can be in any form known in the art. In accordance with specific embodiments, non-limiting examples include powder form, granular form, sachets, tablets, sachets, granules, cubes, solids and liquids.

In one embodiment, the NPC table composition comprises a disposable packet (batch control) containing a dry blend of a functional sweetener composition. Dry mixes can typically include powder or granules. Although the NPC table composition may be in a bag of any size, an illustrative non-limiting example of conventional portion control table sweetener packs are about 2.5 by 1.5 inches in size and hold about 1 gram of sweetener composition having the equivalent of sweetness 2 teaspoons of granulated sugar (approximately 8 g). The amount of NPCs in the composition of the dry mix of NPCs for the table should vary due to the varying intensity of different NPCs. In a specific embodiment, the composition of the dry NPC table mixture may comprise NPC in an amount of from about 1% (w / w) to about 10% (w / w) of the NPC table composition.

Solid embodiments of NPCs for the table include cubes and tablets. A non-limiting example of conventional cubes is equivalent in size to a standard granulated sugar cube that is about 2.2 × 2.2 × 2.2 cm ³ and weighs about 8 g. In one embodiment, the solid table sweetener is in tablet form or in any another form known to those skilled in the art.

The NPC table composition may also be embodied in the form of a liquid, wherein the NPC is combined with a liquid carrier. Suitable non-limiting examples of carrier agents for liquid functional table sweeteners include water, alcohol, polyol, glycerol base or citric acid base dissolved in water, and mixtures thereof. Due to the varying intensities of various intense sweeteners, the amount of intense sweetener in the liquid composition of the NPC for the table also varies. The equivalent of the sweetness of the NPC table composition for any of the forms described herein or known in the art can be varied to obtain the desired sweetness profile. For example, a NPC table composition may contain a sweetness comparable to that of an equivalent amount of standard sugar. In another embodiment, the NPC table composition may contain sweetness up to 100 times the equivalent amount of sugar. In another embodiment, the NPC table composition may contain sweetness 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 higher than the equivalent amount of sugar.

In one embodiment, the NPC table composition can also be prepared for targeted applications, for example, in a beverage, food product, pharmaceutical, cosmetic, medicinal plants / vitamins, tobacco and any other products that can be sweetened. For example, it is possible to prepare a NPC composition for a baking table having additional protective agents such as encapsulating agents, other forms should be readily apparent to those skilled in the art of making table sweeteners.

Commonly used methods for the manufacture of powdered or granular NPC formulations for bags include agglomeration in a fluid bed dryer. Other methods for making table sweetener compositions are well known to those of ordinary skill in the art.

Those skilled in the art will appreciate that the amount of NPCs and the amount and types of sweet taste improving composition, filler and / or clumping inhibitor can be modified to control the taste of the table sweetener composition for the desired profile and application.

Specific embodiments of table sweetener compositions and methods for making functional table sweetener compositions are disclosed in U.S. provisional application No. 60/805209 entitled "Natural High-Potency Tabletop Sweetener Compositions with Improved Temporal and / or Flavor Profile, Methods for Their Formulation, and Uses, "filed June 19, 2006 by DuBois et at., a description of which is incorporated herein by reference in full.

4. Sweetened compositions for oral administration

As explained above, sweetened compositions in accordance with embodiments of the present invention comprise a sweetened composition, at least one NPC and / or at least one modified NPC and at least one sweet taste improving composition. A variety of sweet taste improving compositions are described hereinabove.

Typically, the amount of NPC present in a sweetened composition varies widely depending on the particular type of sweetened composition and its desired sweetness. Conventional experts in the art can easily distinguish a suitable amount of sweetener to be added to the sweetened composition. In a particular embodiment, at least one NPC is present in the sweetened composition in an amount ranging from about 1 to about 5000 million ^-1 sweetened composition and the at least one composition, the sweet taste improver is present in the sweetened composition in an amount ranging from about 0 1 million to about 100000 ^-1 sweetened composition.

In accordance with specific embodiments of suitable amounts of NPC for the sweetener composition include amounts in the range from about 100 million to about 3000 ^{-1 -1} million for rebaudioside A; from about 50 million to about 3000 ^{-1 -1} million for stevia; from about 50 million to about 3000 ^{-1 -1} million for stevioside; from about 50 million to about 3000 ^{-1 -1} million for mogroside IV; from about 50 million to about 3000 ^{-1 -1} million for mogroside V; from about 50 million to about 3000 ^{-1 -1} million sweetener for Luo Han Guo; from about 5 million to about 300 ^{-1 -1} million for monatin, from about 5 million to about 200 ^{-1 -1} for curculin million and about 50 million to about 3000 ^{-1 -1} million to hydrate monoammonium glycyrrhizic acid salt.

In one specific embodiment, the composition for oral administration includes a carbonated drink containing at least one NPC and at least one sweet taste improving composition; where at least one NPC is selected from rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, dulcoside B, rubusoside, stevia, stevioside, mogroside IV, mogrozide Hano sub, Lu mogrozen, Gu , monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, gernandulcin, phyllodulcin, glyciphyllin, floridizine, trilobatin, bajunoside, osladine, polypodozide, polypodozide A, pterocarioside B, mucurozioside, flo izozida I, I periandrina, abruzozida A tsiklokariozida I or combinations thereof; and where at least one sweet taste improving composition is selected from the group consisting of carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, organic acids, inorganic acids, organic salts, inorganic salts, bitter compounds, flavors, astringents, polymers, proteins or protein hydrolysates, surfactants, emulsifiers, flavonoids, alcohols, and combinations thereof.

IV. Examples

The present invention is further illustrated by the following examples, which should in no way be construed as limiting its scope. On the contrary, it should be clearly understood that it is possible to resort to various other embodiments, modifications and equivalents which, after reading this description, experts in the art can assume without deviating from the essence of the present invention and / or the scope of the attached claims. Unless otherwise indicated,% represent% wt./mass.

A. Example A

An exemplary sensory assessment method is proposed in the protocol described below, similar to that described above. In this test protocol, none of the samples were swallowed. All samples were spit out and the mouth was rinsed with water after the sample. In step 1, a control sample of 10% sucrose was tested by rapidly distributing approximately 10 ml of the sample throughout the oral cavity, where the maximum “Sweetness Intensity” was measured. This intensity is defined as 10 on a scale of 0-15, where 0 is defined as the absence of tangible sweetness, and 15 as the sweetness of 15% sucrose. Immediately after the sensory determination of maximum sweetness, the sample was spit out, the mouth was rinsed with water, and the rate of decrease in sweetness was measured (“Delay of sweets”), where attention was focused on sweets for 3-4 minutes after rinsing with water. Delay of sweets was assessed by the committee for sensory evaluation of food and beverages using the following scale: 0 = no delay in sweets, 1 = very easy delay in sweets, 2 = easy delay in sweets, 3 = moderate delay in sweets, 4 = moderately high delay in sweets, 5 = high delay sweets. After the end of the sample, the salted oyster cracker was chewed, followed by rinsing with water, after which at least 5 minutes passed before the next sample was broken.

The Sweet Delay estimate observed using this protocol was defined as 0. Experimental samples were tried using the same protocol, always allowing a sufficient time interval between samples to ensure that the sensory system returned to equilibrium. Repeated control samples were allowed and encouraged during the experiment.

A comparative taste test was conducted between the two controls and the addition of a sweet taste improver with respect to the appearance and / or delay of sweetness.

B. Examples of group B

Where the intervals are given in the examples, a series of drinks containing NPCs were prepared, such as rebaudioside-A (REBA), at 5-7 levels from the upper to the lower value, using a 1: 1 dilution of the corresponding sweet taste improving compositions. The indicated estimate of sweetness delay was the most sugar-like sweetness retention (the lowest numerical value) obtained among all samples (i.e. the shortest sweetness retention). The sample protocol and sensory scores described in the sample protocol in Example A were used in Examples of group B.

Control samples

REBA is a natural non-nutritive sweetener with a very clean taste profile (that is, only sweet) and an acceptable estimate of the appearance of sweetness, but with a sweetness that lingers noticeably more than for carbohydrate sweeteners.

Evaluated the effects of composition change on delay sweetness 400 million ^-1 REBA (equivalent to 8 g sucrose) in the composition is citric acid / potassium citrate, equivalent to dietary compositions lemon-lime beverage. An estimate of the sweetness delay of this solution was determined as equal to 5.

8 g of sugar was dissolved in 100 ml of citrate buffer. The sweetness delay estimate of this control was determined to be 0.

Example B1

400 mg of REBA was dissolved in citrate buffer. Then 35 g of erythritol was mixed with this stock solution. An estimate of the sweetness delay of this solution was determined as equal to 1.

Example B2

400 mg of REBA was dissolved in citrate buffer. Then 10 g of D-tagatose was mixed with this stock solution. The delay in the sweetness of this solution was defined as equal to 2.

Example B3

180 million ^-1 REBA was dissolved in citrate buffer. Then 70 g of HFCS 55 was mixed with this stock solution. The sweetness delay of this solution was determined to be equal to 1.

Example B4

400 million ^-1 REBA mother liquor was dissolved in citric acid / potassium citrate equivalent to that of a dietary lemon-lime beverage. Then 1.175 million ^-1 choline chloride is mixed with the basic solution. The delay in sweetness of this solution was determined to be equal to 3.

Example B5

400 million ^-1 REBA mother liquor was dissolved in citric acid / potassium citrate equivalent to that of a dietary lemon-lime beverage. Then 7500 million ^-1 D-tagatose mixed with the basic solution. The delay in the sweetness of this solution was defined as equal to 2.

Example B6

400 million ^-1 REBA mother liquor was dissolved in citric acid / potassium citrate equivalent to that of a dietary lemon-lime beverage. Then 10000 million ^-1 D-tagatose mixed with the basic solution. The delay in the sweetness of this solution was defined as equal to 2.

Example B7

400 million ^-1 REBA mother liquor was dissolved in citric acid / potassium citrate equivalent to that of a dietary lemon-lime beverage. Then 64 million ^-1 monosodium glutamate were mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 4.

Example B8

400 million ^-1 REBA mother liquor was dissolved in citric acid / potassium citrate equivalent to that of a dietary lemon-lime beverage. Then 1.2 million ^-1 viridiflorola mixed with the basic solution. The delay in sweetness of this solution was determined to be equal to 3.

Example B9

400 million ^-1 REBA mother liquor was dissolved in citric acid / potassium citrate equivalent to that of a dietary lemon-lime beverage. Then 25 million ^-1 naringin mixed with the base solution. The delay in sweetness of this solution was determined to be equal to 3.

Example B10

400 million ^-1 REBA mother liquor was dissolved in citric acid / potassium citrate equivalent to that of a dietary lemon-lime beverage. Then 25 million ^-1 AMP were mixed with the basic solution. The delay in sweetness of this solution was determined to be equal to 3.

Example B11

400 million ^-1 REBA mother liquor was dissolved in citric acid / potassium citrate equivalent to that of a dietary lemon-lime beverage. Then 800 million ^-1 malic acid were mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 4.

Example B12

400 million ^-1 REBA mother liquor was dissolved in citric acid / potassium citrate equivalent to that of a dietary lemon-lime beverage. Then, 1 million ^-1 quinine mixed with the basic solution. The delay in sweetness of this solution was determined to be equal to 3.

Example B13

400 million ^-1 REBA mother liquor was dissolved in citric acid / potassium citrate equivalent to that of a dietary lemon-lime beverage. Then 150 million ^-1 sodium chloride mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 4.

Example B14

400 million ^-1 REBA mother liquor was dissolved in citric acid / potassium citrate equivalent to that of a dietary lemon-lime beverage. Then 500 million ^-1 sodium gluconate blended with the base solution. The sweetness delay of this solution was determined to be equal to 4.

Example B15

400 million ^-1 REBA mother liquor was dissolved in citric acid / potassium citrate equivalent to that of a dietary lemon-lime beverage. Then 100 million ^-1 D / L alanine were mixed with the basic solution. The delay in sweetness of this solution was determined to be equal to 3.

Example B16

400 million ^-1 REBA mother liquor was dissolved in citric acid / potassium citrate equivalent to that of a dietary lemon-lime beverage. Then 1250 million ^-1 trehalose was mixed with the base solution. The delay in the sweetness of this solution was defined as equal to 2.

Example B17

400 million ^-1 REBA mother liquor was dissolved in citric acid / potassium citrate equivalent to that of a dietary lemon-lime beverage. Then 250 million ^-1 2,4-dihydroxybenzoic acid mixed with the basic solution. The delay in the sweetness of this solution was defined as equal to 2.

Example B18

400 million ^-1 REBA mother liquor was dissolved in citric acid / potassium citrate equivalent to that of a dietary lemon-lime beverage. Then 100 million ^-1 theanine was mixed with the base solution. The delay in sweetness of this solution was determined to be equal to 3.

Example B19

400 million ^-1 REBA mother liquor was dissolved in citric acid / potassium citrate equivalent to that of a dietary lemon-lime beverage. Then 112 million ^-1 caffeic acid was mixed with this solution of the base. The delay in sweetness of this solution was determined to be equal to 3.

Example B20

400 million ^-1 REBA mother liquor was dissolved in citric acid / potassium citrate equivalent to that of a dietary lemon-lime beverage. Then 10000 million ^-1 fructooligosaccharides mixed with the basic solution. The delay in the sweetness of this solution was defined as equal to 2.

Example B21

400 million ^-1 REBA mother liquor was dissolved in citric acid / potassium citrate equivalent to that of a dietary lemon-lime beverage. Then 10000 million ^-1 fructooligosaccharide (55%) was mixed with the base solution. The delay in sweetness of this solution was determined to be equal to 3.

Example B22

400 million ^-1 REBA mother liquor was dissolved in citric acid / potassium citrate equivalent to that of a dietary lemon-lime beverage. Then 150 million ^-1 potassium chloride were mixed with the basic solution. The delay in the sweetness of this solution was defined as equal to 2.

Example B23

400 million ^-1 REBA mother liquor was dissolved in citric acid / potassium citrate equivalent to that of a dietary lemon-lime beverage. Then 300 million ^-1 potassium dihydrogen phosphate was mixed with the basic solution. The delay in sweetness of this solution was determined to be equal to 3.

Example B24

400 million ^-1 REBA mother liquor was dissolved in citric acid / potassium citrate equivalent to that of a dietary lemon-lime beverage. Then 125 million ^-1 potassium tartrate was mixed with the base solution. The delay in sweetness of this solution was determined to be equal to 3.

Example B25

400 million ^-1 REBA mother liquor was dissolved in citric acid / potassium citrate equivalent to that of a dietary lemon-lime beverage. Then 200 million ^-1 sodium tartrate was mixed with the base solution. The delay in sweetness of this solution was determined to be equal to 3.

Example B26

400 million ^-1 REBA mother liquor was dissolved in citric acid / potassium citrate equivalent to that of a dietary lemon-lime beverage. Then 400 million ^-1 gum acacia Senegal was mixed with the base solution. The delay in the sweetness of this solution was defined as equal to 2.

Example B27

400 million ^-1 REBA mother liquor was dissolved in citric acid / potassium citrate equivalent to that of a dietary lemon-lime beverage. Then 200 million ^-1 gum acacia Senegal was mixed with the base solution. The delay in sweetness of this solution was determined to be equal to 3.

Example B28

400 million ^-1 REBA mother liquor was dissolved in citric acid / potassium citrate equivalent to that of a dietary lemon-lime beverage. Then 400 million ^-1 Fibergum mixed with the basic solution. The delay in the sweetness of this solution was defined as equal to 2.

Example B29

400 million ^-1 REBA mother liquor was dissolved in citric acid / potassium citrate equivalent to that of a dietary lemon-lime beverage. Then 100 million ^-1 chlorogenic acid was mixed with this solution of the base. The sweetness delay of this solution was determined to be equal to 4.

Example B30

400 million ^-1 REBA mother liquor was dissolved in citric acid / potassium citrate equivalent to that of a dietary lemon-lime beverage. Then 2500 million ^-1 ethanol was mixed with the base solution. The delay in the sweetness of this solution was defined as equal to 2.

Example B31

400 million ^-1 REBA mother liquor was dissolved in citric acid / potassium citrate equivalent to that of a dietary lemon-lime beverage. Then 2500 million ^-1 taurine mixed with the basic solution. The delay in sweetness of this solution was determined to be equal to 3.

Example B32

400 million ^-1 REBA mother liquor was dissolved in citric acid / potassium citrate equivalent to that of a dietary lemon-lime beverage. Then 625 million ^-1 propylene glycol was mixed with this solution of the base. The sweetness delay of this solution was determined to be equal to 4.

Example B33

400 million ^-1 REBA mother liquor was dissolved in citric acid / potassium citrate equivalent to that of a dietary lemon-lime beverage. Then 5000 million ^-1 glycine were mixed with the basic solution. The delay in the sweetness of this solution was defined as equal to 2.

Example B34

400 million ^-1 REBA mother liquor was dissolved in citric acid / potassium citrate equivalent to that of a dietary lemon-lime beverage. Then β-cyclodextrin was mixed with this stock solution. The delay in the sweetness of this solution was defined as equal to 2.

Example B35

400 million ^-1 REBA mother liquor was dissolved in citric acid / potassium citrate equivalent to that of a dietary lemon-lime beverage. Then 2500 million ^-1 β-cyclodextrin is mixed with the basic solution. The delay in sweetness of this solution was determined to be equal to 3.

Examples B36-B40 is a product with a reduced calorific value by 50%, which was prepared by diluting a commercially available product of 1: 1 composition 360 million ^-1 REBA / citrate. The resulting product contained 180 million ^-1 REBA (equivalent to 5% sucrose), and compared with the products, diluted 1: 1 composition of 10% sucrose / citrate (products to compare at similar levels of taste).

Example B36

A commercially available product Nestea Cool lemon Iced Tea diluted 1: 1 composition 360 million ^-1 REBA / citrate. This dilution gave a product that contained 180 million ^-1 REBA (equivalent to 5% sucrose). This product was compared with a commercially available Nestea Cool Lemon Iced Tea. The REBA product was very similar to the corresponding sucrose products in aroma and taste. The sweetness delay of this solution was determined to be equal to 1.

Example B37

A commercially available product Welch's 100% Grape Juice diluted 1: 1 composition 360 million ^-1 REBA / citrate. This dilution gave a product that contained 180 million ^-1 REBA (equivalent to 5% sucrose). This product was compared with a commercially available Welch's 100% Grape Juice. The REBA product was very similar to the corresponding sucrose products in aroma and taste. The sweetness delay of this solution was determined to be equal to 1.

Example B38

A commercially available product of juice Minute Maid Apple Juice 100% was diluted 1: 1 composition 360 million ^-1 REBA / citrate. This dilution gave a product that contained 180 million ^-1 REBA (equivalent to 5% sucrose). This product was compared with 100% Minute Maid Apple Juice commercially available. The REBA product was very similar to the corresponding sucrose products in aroma and taste. The sweetness delay of this solution was determined to be equal to 1.

Example B39

A commercially available product of juice Minute Maid Cranberry / Apple / Raspberry 25% was diluted 1: 1 composition 360 million ^-1 REBA / citrate. This dilution gave a product that contained 180 million ^-1 REBA (equivalent to 5% sucrose). This product was compared with commercially available Minute Maid Cranberry / Apple / Raspberry 25% juice. The REBA product was very similar to the corresponding sucrose products in aroma and taste. The sweetness delay of this solution was determined to be equal to 1.

Example B40

A commercially available product of juice Minute Maid Cranberry / Grape 25% was diluted 1: 1 composition 360 million ^-1 REBA / citrate. This dilution gave a product that contained 180 million ^-1 REBA (equivalent to 5% sucrose). This product was compared with commercially available Minute Maid Cranberry / Grape 25% juice. The REBA product was very similar to the corresponding sucrose products in aroma and taste. The sweetness delay of this solution was determined to be equal to 1.

Example B41

Prepared diet lemon-lime drink sweetened 500 million ^-1 REBA (level of sweetness equivalent to 10% sucrose). The sweetness delay of this product was defined as equal to 5.

Example B42

Prepared diet lemon-lime drink sweetened 400 million ^-1 REBA (level of sweetness equivalent to 10% sucrose) with 3.5% erythritol. The sweetness delay of this product was defined as equal to 2.

Example B43

Prepared diet lemon-lime drink sweetened 180 million ^-1 REBA (level of sweetness equivalent to 10% sucrose) with 8% erythritol. The sweetness delay of this product was defined as equal to 1.

Example B44

Prepared diet lemon-lime drink sweetened 180 million ^-1 REBA (level of sweetness equivalent to 10% sucrose) with 3.3% sucrose and 3.5% erythritol. The sweetness delay of this product was defined as equal to 1.

Example B45

400 million ^-1 REBA composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then 400 million ^-1 Fibergum-P (e.g., gum acacia Senegal) was mixed with the base solution. The delay in sweetness of this solution was determined to be equal to 3.

Example B46

500 million ^-1 REBA was dissolved in one liter of composition citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then, from 100 million to 300 million ^{-1 -1} poly-L-α-lysine, MW 83,000, were mixed with the basic solution. The delay in the sweetness of this solution was defined as equal to 2.

Example B47

5% sucrose (w. / V. Final product) and 80 million ^-1 REBA composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then 3.5% of erythritol was mixed with this stock solution. The sweetness delay of this solution was determined to be equal to 0.

Example B48

5% sucrose (w. / V. Final product) and 180 million ^-1 REBA composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. The delay in the sweetness of this solution was defined as equal to 2.

Example B49

5% sucrose (w. / V. Final product) and 80 million ^-1 REBA composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then 0.75% D-tagatose was mixed with this stock solution. The delay in the sweetness of this solution was defined as equal to 2.

Example B50

5% sucrose (w. / V. Final product) and 80 million ^-1 REBA composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then 3.5% erythritol and 0.75% D-tagatose were mixed with this stock solution. The sweetness delay of this solution was determined to be equal to 0.

Example B51

3.3% sucrose (w. / V. Final product) and 160 million ^-1 REBA composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then 3.5% of erythritol was mixed with this stock solution. The sweetness delay of this solution was determined to be equal to 1.

Example B52

3.3% sucrose (w. / V. Final product) and 160 million ^-1 REBA composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then 3.5% erythritol and 0.75% D-tagatose were mixed with this stock solution. The sweetness delay of this solution was determined to be equal to 1.

Example B53

3.3% sucrose and 280 million ^-1 REBA composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. The sweetness delay of this solution was determined to be equal to 0.

Example B54

360 million ^-1 REBA composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then 3.5% erythritol, 0.75% glycine, 250 million ^-1 KCl and 650 million ^-1 potassium dihydrogen phosphate was mixed with the basic solution. The delay in the sweetness of this solution was defined as equal to 2.

Example B55

480 million ^-1 REBA composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then 3.5% erythritol, 0.75% glycine, 250 million ^-1 KCl and 650 million ^-1 potassium dihydrogen phosphate was mixed with the basic solution. The delay in the sweetness of this solution was defined as equal to 2.

Example B56

320 million ^-1 REBA composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then 3.5% erythritol, 0.75% fructose 250 million ^-1 KCl and 650 million ^-1 potassium dihydrogen phosphate was mixed with the basic solution. The delay in the sweetness of this solution was defined as equal to 2.

Example B57

450 million ^-1 REBA composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then 0.75% of fructose, potassium ^-1 250 million and 650 million chloride ^-1 potassium dihydrogen phosphate was mixed with the basic solution. The delay in sweetness of this solution was determined to be equal to 3.

Example B58

360 million ^-1 REBA composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then 3.5% erythritol and 400 million ^-1 Fibergum-P (e.g., acacia Senegal gum) was mixed with the base solution. The delay in the sweetness of this solution was defined as equal to 2.

Example B59

480 million ^-1 REBA composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then 400 million ^-1 Fibergum-P (e.g., acacia Senegal gum) was mixed with the base solution. The delay in sweetness of this solution was determined to be equal to 3.

Example B60

360 million ^-1 REBA composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then 3.5% erythritol, 0.5% glycine, alanine 0.25%, 250 million ^-1 KCl and 650 million ^-1 potassium dihydrogen phosphate was mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 1.

Example B61

480 million ^-1 REBA composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then 0.5% glycine, alanine 0.25%, 250 million ^-1 KCl and 650 million ^-1 potassium dihydrogen phosphate was mixed with the basic solution. The delay in sweetness of this solution was determined to be equal to 3.

Example B62

400 million ^-1 REBA composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then 2500 million ^-1 creatine mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 2. It was found that this composition has sugar-like taste characteristics.

Example B63

400 million ^-1 REBA composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then 250-500 mn ^-1 L-sodium lactate were mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 3. This composition was found to have sugar-like taste characteristics.

Example B64

Two solutions were prepared. Each 400 million ^-1 REBA composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then, from 78 million to 156 million ^{-1 -1 -1} and 1250 million of soluble rice protein were mixed with their respective base solutions. The sweetness delay of these solutions was determined to be equal to 3. It was found that these compositions have sugar-like taste characteristics.

Example B65

400 million ^-1 REBA composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then, from 312 million to 625 million ^{-1 -1} of soluble rice protein was mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 2. It was found that this composition has sugar-like taste characteristics.

Example B66

400 million ^-1 REBA composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then from 1000 million to 2000 million ^{-1 -1} propylene glycol alginate (PGA) was mixed with this solution of the base. The delay in sweetness of this solution was determined to be equal to 5. It was found that this composition has sugar-like taste characteristics.

Example B67

400 million ^-1 REBA composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then 5000 million ^-1 glycerol was mixed with the basic solution. The delay in sweetness of this solution was determined to be equal to 3.

Example B68

400 million ^-1 REBA composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then 2500 million ^-1 Fibersol-2 is mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 1.

Example B69

400 million ^-1 REBA composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then 125 million ^-1 collagen (gelatin unscented) was mixed with the base solution. The sweetness delay of this solution was determined to be equal to 2. It was found that this composition has sugar-like taste characteristics.

Example B70

400 million ^-1 REBA composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then 2000 million ^-1 collagen (gelatin unscented) was mixed with the base solution. The sweetness delay of this solution was determined to be equal to 3. This composition was found to have sugar-like taste characteristics.

Example B71

400 million ^-1 REBA composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then 125 million ^-1 enzymatically modified rutin Sanmelin ™ AO (San-Ei Gen FFI, Inc. , Osaka, Japan) was mixed with the base solution. The sweetness delay of this solution was determined to be equal to 4. It was found that this composition has sugar-like taste characteristics.

Example B72

400 million ^-1 REBA composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then 250 million ^-1 enzymatically modified rutin Sanmelin ™ AO (San-Ei Gen FFI, Inc. , Osaka, Japan) was mixed with the base solution. The sweetness delay of this solution was determined to be equal to 3. This composition was found to have sugar-like taste characteristics.

Example B73

400 million ^-1 REBA composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then 625 million ^-1 grape skin extract was mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 4. It was found that this composition has sugar-like taste characteristics.

Example B74

400 million ^-1 REBA composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then 625 million ^{-1 Symrise ™ Natural Flavor Mask for Sweeteners} , 164126 (Symrise ™, Holzminden, Germany) were mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 4. It was found that this composition has sugar-like taste characteristics.

Example B75

400 million ^-1 REBA composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then, from 1250 to 2500 million ^{-1 Symrise ™ Natural Flavor Mask for Sweeteners} , 164126 (Symrise ™, Holzminden, Germany) were mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 3. This composition was found to have sugar-like taste characteristics.

Example B76

400 million ^-1 REBA composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then 2 million ^-1 Natural Advantage ™ Bitterness Blocker 9 (Natural Advantage, Freehold, New Jersey , USA) was mixed with the base solution. The sweetness delay of this solution was determined to be equal to 2. It was found that this composition has sugar-like taste characteristics.

Example B77

400 million ^-1 REBA composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then from 1 million to 2 million ^{-1 -1} Natural Advantage ™ Bitterness Blocker 2 (Natural Advantage, Freehold, New Jersey , USA) was mixed with the base solution. The delay in the sweetness of this solution was defined as equal to 2.

Example B78

400 million ^-1 REBA composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then 2 million ^-1 Natural Advantage ™ Bitterness Blocker 1 (Natural Advantage, Freehold, New Jersey , USA) was mixed with the base solution. The delay in sweetness of this solution was determined to be equal to 3.

Example B79

400 million ^-1 REBA composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then from 4 million to 8 million ^{-1 -1} Natural Advantage ™ Bitterness Blocker 10 (Natural Advantage, Freehold, New Jersey , USA) was mixed with the base solution. The delay in the sweetness of this solution was defined as equal to 2.

B. Example Group B

Control samples

375 mg of monoammonium salt of glycyrrhizic acid hydrate (sweetness level equivalent to 4% sucrose) was dissolved in one liter of carbon-treated water. The sweetness delay of this solution was determined to be equal to 5.

10 g of sucrose was dissolved in 100 ml of carbon-treated water. An estimate of the sweetness delay of this solution was determined as equal to 0.

Example B1

375 mg of the monoammonium salt of glycyrrhizic acid hydrate was dissolved in one liter of carbon-treated water. Then 50000 million ^-1 NaCl was then mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 1.

Example B2

375 mg of the monoammonium salt of glycyrrhizic acid hydrate was dissolved in one liter of carbon-treated water. Then 25000 million ^-1 NaCl was mixed with the basic solution. The delay in the sweetness of this solution was defined as equal to 2.

Example B3

375 mg of the monoammonium salt of glycyrrhizic acid hydrate was dissolved in one liter of carbon-treated water. Then 10000 million ^-1 NaCl was mixed with the basic solution. The delay in sweetness of this solution was determined to be equal to 3.

Example B4

375 mg of the monoammonium salt of glycyrrhizic acid hydrate was dissolved in one liter of carbon-treated water. Then 5000 million ^-1 NaCl was mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 4.5.

G. Example of Group D

Example G1

400-500 mn ^-1 stevia composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then Fibergum (for example, Seyalskaya acacia resin) is mixed with this stock solution.

Example G2

5% sucrose and 400-500 mn ^-1 stevia composition dissolved in citric acid / potassium citrate equivalent to that of a lemon-lime beverage. Then erythritol is mixed with this stock solution.

Example G3

5% sucrose and 400-500 mn ^-1 stevia composition dissolved in citric acid / potassium citrate equivalent to that of a lemon-lime beverage. D-tagatose is then mixed with this stock solution.

Example G4

5% sucrose and 400-500 mn ^-1 stevia composition dissolved in citric acid / potassium citrate equivalent to that of a lemon-lime beverage. Then erythritis and D-tagatose are mixed with this stock solution.

Example G5

3.3% sucrose and 400-500 mn ^-1 stevia composition dissolved in citric acid / potassium citrate equivalent to that of a lemon-lime beverage. Then erythritol is mixed with this stock solution.

Example G6

3.3% sucrose and 400-500 mn ^-1 stevia composition dissolved in citric acid / potassium citrate equivalent to that of a lemon-lime beverage. Then erythritis and D-tagatose are mixed with this stock solution.

Example G7

3.3% sucrose and 400-500 mn ^-1 stevia composition dissolved in citric acid / potassium citrate equivalent to that of a lemon-lime beverage.

Example G8

400-500 mn ^-1 stevia composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then erythritol, glycine, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G9

400-500 mn ^-1 stevia composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then glycine, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G10

400-500 mn ^-1 stevia composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then erythritol, fructose, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example D11

400-500 mn ^-1 stevia composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then fructose, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G12

400-500 mn ^-1 stevia composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then erythritol and Fibergum (for example, Seyalskaya acacia resin) are mixed with this stock solution.

Example G13

400-500 mn ^-1 stevia composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then Fibergum (for example, Seyalskaya acacia resin) is mixed with this stock solution.

Example G14

400-500 mn ^-1 stevia composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Erythritol, glycine, alanine, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G15

400-500 mn ^-1 stevia composition dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Glycine, alanine, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G16

400-500 mg of stevia is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then, D-gluconic acid is mixed with this stock solution.

Example G17

400-500 mg of stevia is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then D-gluconic acid, potassium salt, is mixed with this stock solution.

Example G18

400-500 mg of stevia is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then L-threonine is mixed with this stock solution.

Example G19

400-500 mg of stevia is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then L-serine is mixed with this stock solution.

Example G20

400-500 mg of stevia is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then L-alanine is mixed with this stock solution.

Example G21

400-500 mg of stevia is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine is mixed with this stock solution.

Example G22

400-500 mg of stevia is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then β-alanine was mixed with this stock solution.

Example G23

400-500 mg of stevia is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine and poly-L-α-lysine are mixed with this stock solution.

Example G24

400-500 mg of stevia is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine and poly-L-ε-lysine are mixed with this stock solution.

Example G25

400-500 mg of stevia is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then adipic acid is mixed with this stock solution.

Example G26

400-500 mg of stevia is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-α-lysine (molecular weight ~ 63000) is mixed with this stock solution.

Example G27

400-500 mg of stevia is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-α-lysine (molecular weight ~ 6000) is mixed with this stock solution.

Example G28

400-500 mg of stevia is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-α-lysine (molecular weight ~ 83000) is mixed with this stock solution.

Example G29

400-500 mg of stevia is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-α-lysine (molecular weight ~ 1300000) is mixed with this stock solution.

Example G30

400-500 mg of stevia is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then, frutaric acid is mixed with this stock solution.

Example G31

400-500 mg of stevia is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Tartaric acid is then mixed with this stock solution.

Example G32

400-500 mg of stevia is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then sodium bisulfate is mixed with this stock solution.

Example G33

400-500 mg of stevia is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then laurin arginate is mixed with this stock solution.

Example G34

400-500 mg of stevia is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then L-lysine is mixed with this stock solution.

Example G35

400-500 mg of stevia is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then guanidine hydrochloride is mixed with this stock solution.

Example G36

400-500 mg of stevia is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Urea and sodium chloride are then mixed with this stock solution.

Example G37

400-500 mg of stevia is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Urea is then mixed with this stock solution.

Example G38

400-500 mg of stevia is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Choline chloride is then mixed with this stock solution.

Example G39

400-500 mg of stevia is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then, D-glucosamine hydrochloride is mixed with this stock solution.

Example G40

400-500 mg of stevia is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-ε-lysine is mixed with this stock solution.

Example G41

400-500 mg of stevia is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine, sodium chloride and potassium chloride are mixed with this stock solution.

Example G42

400-500 mg of stevia is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine and aluminum sulfate (alum) are mixed with this stock solution.

Example G43

400-500 mg of stevia is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine and potassium chloride are mixed with this stock solution.

Example G43

400-500 mg of stevia is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine and sodium gluconate are mixed with this stock solution.

Example G44

400-500 mg of stevia is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then polyethyleneimine is mixed with this stock solution.

Example G45

400-500 mg of stevia is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then chitosan is mixed with this stock solution.

Example G46

400-500 mg of stevia is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-ornithine is mixed with this stock solution.

Example G47

400-500 mg of stevia is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then magnesium chloride is mixed with this stock solution.

Example G48

400-500 mg of stevia is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then whey protein (34% concentrate) is mixed with this stock solution.

Example G49

400-500 mg of stevia is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then fumaric acid, malic acid and tartaric acid are mixed with this stock solution.

Example G50

400-500 mn ^-1 stevioside composition is dissolved in a citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then Fibergum (for example, Seyalskaya acacia resin) is mixed with this stock solution.

Example G51

5% sucrose and 400-500 mn ^-1 stevioside composition is dissolved in a citric acid / potassium citrate equivalent to that of a lemon-lime beverage. Then erythritol is mixed with this stock solution.

Example G52

5% sucrose and 400-500 mn ^-1 stevioside composition is dissolved in a citric acid / potassium citrate equivalent to that of a lemon-lime beverage. D-tagatose is then mixed with this stock solution.

Example G53

5% sucrose and 400-500 mn ^-1 stevioside composition is dissolved in a citric acid / potassium citrate equivalent to that of a lemon-lime beverage. Then erythritis and D-tagatose are mixed with this stock solution.

Example G54

3.3% sucrose and 400-500 mn ^-1 stevioside composition is dissolved in a citric acid / potassium citrate equivalent to that of a lemon-lime beverage. Then erythritol is mixed with this stock solution.

Example G55

3.3% sucrose and 400-500 mn ^-1 stevioside composition is dissolved in a citric acid / potassium citrate equivalent to that of a lemon-lime beverage. Then erythritis and D-tagatose are mixed with this stock solution.

Example G56

400-500 mn ^-1 stevioside composition is dissolved in a citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then erythritol, glycine, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G57

400-500 mn ^-1 stevioside composition is dissolved in a citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then glycine, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G58

400-500 mn ^-1 stevioside composition is dissolved in a citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then erythritol, fructose, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G59

400-500 mn ^-1 stevioside composition is dissolved in a citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then fructose, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G60

400-500 mn ^-1 stevioside composition is dissolved in a citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then erythritol and Fibergum (for example, Seyalskaya acacia resin) are mixed with this stock solution.

Example G61

400-500 mn ^-1 stevioside composition is dissolved in a citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then Fibergum (for example, Seyalskaya acacia resin) is mixed with this stock solution.

Example G62

400-500 mn ^-1 stevioside composition is dissolved in a citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then erythritol, glycine, alanine, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G63

400-500 mn ^-1 stevioside composition is dissolved in a citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Glycine, alanine, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G64

400-500 mg of stevioside is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then, D-gluconic acid is mixed with this stock solution.

Example G65

400-500 mg of stevioside is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then the potassium salt of D-gluconic acid is mixed with this stock solution.

Example G66

400-500 mg of stevioside is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then L-threonine is mixed with this stock solution.

Example G67

400-500 mg of stevioside is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then L-serine is mixed with this stock solution.

Example G68

400-500 mg of stevioside is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then L-alanine is mixed with this stock solution.

Example G69

400-500 mg of stevioside is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine is mixed with this stock solution.

Example G70

400-500 mg of stevioside is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then β-alanine is mixed with this stock solution.

Example G71

400-500 mg of stevioside is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine and poly-L-α-lysine are mixed with this stock solution.

Example G72

400-500 mg of stevioside is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine and poly-L-ε-lysine are mixed with this stock solution.

Example G73

400-500 mg of stevioside is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then adipic acid is mixed with this stock solution.

Example G74

400-500 mg of stevioside is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-α-lysine (molecular weight ~ 63000) is mixed with this stock solution.

Example G75

400-500 mg of stevioside is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-α-lysine (molecular weight ~ 6000) is mixed with this stock solution.

Example G76

400-500 mg of stevioside is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-α-lysine (molecular weight ~ 93000) is mixed with this stock solution.

Example G77

400-500 mg of stevioside is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-α-lysine (molecular weight ~ 1300000) is mixed with this stock solution.

Example G78

400-500 mg of stevioside is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then, frutaric acid is mixed with this stock solution.

Example G79

400-500 mg of stevioside is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Tartaric acid is then mixed with this stock solution.

Example G80

400-500 mg of stevioside is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then sodium bisulfate is mixed with this stock solution.

Example G81

400-500 mg of stevioside is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then laurin arginate is mixed with this stock solution.

Example G82

400-500 mg of stevioside is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then L-lysine is mixed with this stock solution.

Example G83

400-500 mg of stevioside is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then guanidine hydrochloride is mixed with this stock solution.

Example G84

400-500 mg of stevioside is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Urea and sodium chloride are then mixed with this stock solution.

Example G85

400-500 mg of stevioside is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Urea is then mixed with this stock solution.

Example G86

400-500 mg of stevioside is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Choline chloride is then mixed with this stock solution.

Example G87

400-500 mg of stevioside is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then, D-glucosamine hydrochloride is mixed with this stock solution.

Example G88

400-500 mg of stevioside is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-ε-lysine is mixed with this stock solution.

Example G89

400-500 mg of stevioside is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine, sodium chloride and potassium chloride are mixed with this stock solution.

Example G90

400-500 mg of stevioside is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine and aluminum sulfate (alum) are mixed with this stock solution.

Example G91

400-500 mg of stevioside is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine and potassium chloride are mixed with this stock solution.

Example G92

400-500 mg of stevioside is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine and sodium gluconate are mixed with this stock solution.

Example G93

400-500 mg of stevioside is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then polyethyleneimine is mixed with this stock solution.

Example G94

400-500 mg of stevioside is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then chitosan is mixed with this stock solution.

Example G95

400-500 mg of stevioside is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-ornithine is mixed with this stock solution.

Example G96

400-500 mg of stevioside is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then magnesium chloride is mixed with this stock solution.

Example G97

400-500 mg of stevioside is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then whey protein (34% concentrate) is mixed with this stock solution.

400-500 mg of stevioside is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then fumaric acid, malic acid and tartaric acid are mixed with this stock solution.

Example G98

400-500 ppm ^-1 Mogrozide IV is dissolved in the composition citric acid / potassium citrate, equivalent to that in a diet lemon-lime drink. Then Fibergum (for example, Seyalskaya acacia resin) is mixed with this stock solution.

Example G99

5% sucrose and 400-500 mn ^-1 mogroside IV is dissolved in the composition of citric acid / potassium citrate equivalent to that of a lemon-lime beverage. Then erythritol is mixed with this stock solution.

Example G100

5% sucrose and 400-500 mn ^-1 mogroside IV is dissolved in the composition of citric acid / potassium citrate equivalent to that of a lemon-lime beverage.

Example G101

5% sucrose and 400-500 mn ^-1 mogroside IV is dissolved in the composition of citric acid / potassium citrate equivalent to that of a lemon-lime beverage. D-tagatose is then mixed with this stock solution.

Example G102

5% sucrose and 400-500 mn ^-1 mogroside IV is dissolved in the composition of citric acid / potassium citrate equivalent to that of a lemon-lime beverage. Then erythritis and D-tagatose are mixed with this stock solution.

Example G103

3.3% sucrose and 400-500 mn ^-1 mogroside IV is dissolved in the composition of citric acid / potassium citrate equivalent to that of a lemon-lime beverage. Then erythritol is mixed with this stock solution.

Example G104

3.3% sucrose and 400-500 mn ^-1 mogroside IV is dissolved in the composition of citric acid / potassium citrate equivalent to that of a lemon-lime beverage. Then erythritis and D-tagatose are mixed with this stock solution.

Example G105

3.3% sucrose and 400-500 mn ^-1 mogroside IV is dissolved in the composition of citric acid / potassium citrate equivalent to that of a lemon-lime beverage.

Example G106

400-500 ppm ^-1 Mogrozide IV is dissolved in the composition citric acid / potassium citrate, equivalent to that in a diet lemon-lime drink. Then erythritol, glycine, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G107

400-500 ppm ^-1 Mogrozide IV is dissolved in the composition citric acid / potassium citrate, equivalent to that in a diet lemon-lime drink. Then glycine, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G108

400-500 ppm ^-1 Mogrozide IV is dissolved in the composition citric acid / potassium citrate, equivalent to that in a diet lemon-lime drink. Then erythritol, fructose, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G109

400-500 ppm ^-1 Mogrozide IV is dissolved in the composition citric acid / potassium citrate, equivalent to that in a diet lemon-lime drink. Then fructose, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G110

400-500 ppm ^-1 Mogrozide IV is dissolved in the composition citric acid / potassium citrate, equivalent to that in a diet lemon-lime drink. Then erythritol and Fibergum (for example, Seyalskaya acacia resin) are mixed with this stock solution.

Example G111

400-500 ppm ^-1 Mogrozide IV is dissolved in the composition citric acid / potassium citrate, equivalent to that in a diet lemon-lime drink. Then Fibergum (for example, Seyalskaya acacia resin) is mixed with this stock solution.

Example G112

400-500 ppm ^-1 Mogrozide IV is dissolved in the composition citric acid / potassium citrate, equivalent to that in a diet lemon-lime drink. Then erythritol, glycine, alanine, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G113

400-500 ppm ^-1 Mogrozide IV is dissolved in the composition citric acid / potassium citrate, equivalent to that in a diet lemon-lime drink. Then glycine, alanine, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G114

400-500 mg of Mogrozide IV is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then, D-gluconic acid is mixed with this stock solution.

Example G115

400-500 mg of Mogrozide IV is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then the potassium salt of D-gluconic acid is mixed with this stock solution.

Example G116

400-500 mg of Mogrozide IV is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then L-threonine is mixed with this stock solution.

Example G117

400-500 mg of Mogrozide IV is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then L-serine is mixed with this stock solution.

Example G118

400-500 mg of Mogrozide IV is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then L-alanine is mixed with this stock solution.

Example G119

400-500 mg of Mogrozide IV is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine is mixed with this stock solution.

Example G120

400-500 mg of Mogrozide IV is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then β-alanine is mixed with this stock solution.

Example G121

400-500 mg of Mogrozide IV is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine and poly-L-α-lysine are mixed with this stock solution.

Example G122

400-500 mg of Mogrozide IV is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine and poly-L-ε-lysine are mixed with this stock solution.

Example G123

400-500 mg of Mogrozide IV is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then adipic acid is mixed with this stock solution.

Example G124

400-500 mg of Mogrozide IV is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-α-lysine (molecular weight ~ 63000) is mixed with this stock solution.

Example G125

400-500 mg of Mogrozide IV is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-α-lysine (molecular weight ~ 6000) is mixed with this stock solution.

Example G126

400-500 mg of Mogrozide IV is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-α-lysine (molecular weight ~ 83000) is mixed with this stock solution.

Example G127

400-500 mg of Mogrozide IV is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-α-lysine (molecular weight ~ 1300000) is mixed with this stock solution.

Example G128

400-500 mg of Mogrozide IV is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then, frutaric acid is mixed with this stock solution.

Example G129

400-500 mg of Mogrozide IV is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Tartaric acid is then mixed with this stock solution.

Example G130

400-500 mg of Mogrozide IV is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then sodium bisulfate is mixed with this stock solution.

Example G131

400-500 mg of Mogrozide IV is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then laurin arginate is mixed with this stock solution.

Example G132

400-500 mg of Mogrozide IV is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then L-lysine is mixed with this stock solution.

Example G133

400-500 mg of Mogrozide IV is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then guanidine hydrochloride is mixed with this stock solution.

Example G134

400-500 mg of Mogrozide IV is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Urea and sodium chloride are then mixed with this stock solution.

Example G135

400-500 mg of Mogrozide IV is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Urea is then mixed with this stock solution.

Example G136

400-500 mg of Mogrozide IV is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Choline chloride is then mixed with this stock solution.

Example G137

400-500 mg of Mogrozide IV is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then, D-glucosamine hydrochloride is mixed with this stock solution.

Example G138

400-500 mg of Mogrozide IV is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-ε-lysine is mixed with this stock solution.

Example G139

400-500 mg of Mogrozide IV is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine, sodium chloride and potassium chloride are mixed with this stock solution.

Example G140

400-500 mg of Mogrozide IV is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine and aluminum sulfate (alum) are mixed with this stock solution.

Example G141

400-500 mg of Mogrozide IV is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine and potassium chloride are mixed with this stock solution.

Example G142

400-500 mg of Mogrozide IV is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine and sodium gluconate are mixed with this stock solution.

Example G143

400-500 mg of Mogrozide IV is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then polyethyleneimine is mixed with this stock solution.

Example G144

400-500 mg of Mogrozide IV is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then chitosan is mixed with this stock solution.

Example G145

400-500 mg of Mogrozide IV is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-ornithine is mixed with this stock solution.

Example G146

400-500 mg of Mogrozide IV is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then magnesium chloride is mixed with this stock solution.

Example G147

400-500 mg of Mogrozide IV is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then whey protein (34% concentrate) is mixed with this stock solution.

Example G148

400-500 mg of Mogrozide IV is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then fumaric acid, malic acid and tartaric acid are mixed with this stock solution.

Example G149

400-500 ppm ^-1 Mogrozide V is dissolved in the composition citric acid / potassium citrate, equivalent to that of a diet lemon-lime drink. Then Fibergum (for example, Seyalskaya acacia resin) is mixed with this stock solution.

Example G150

5% sucrose and 400-500 mn ^-1 mogroside V in the composition is dissolved citric acid / potassium citrate equivalent to that of a lemon-lime beverage. Then erythritol is mixed with this stock solution.

Example G151

5% sucrose and 400-500 mn ^-1 mogroside V in the composition is dissolved citric acid / potassium citrate equivalent to that of a lemon-lime beverage. D-tagatose is then mixed with this stock solution.

Example G152

5% sucrose and 400-500 mn ^-1 mogroside V in the composition is dissolved citric acid / potassium citrate equivalent to that of a lemon-lime beverage. Then erythritis and D-tagatose are mixed with this stock solution.

Example G153

3.3% sucrose and 400-500 mn ^-1 mogroside V in the composition is dissolved citric acid / potassium citrate equivalent to that of a lemon-lime beverage. Then erythritol is mixed with this stock solution.

Example G154

3.3% sucrose and 400-500 mn ^-1 mogroside V in the composition is dissolved citric acid / potassium citrate equivalent to that of a lemon-lime beverage. Then erythritis and D-tagatose are mixed with this stock solution.

Example G155

3.3% sucrose and 400-500 mn ^-1 mogroside IV is dissolved in the composition of citric acid / potassium citrate equivalent to that of a lemon-lime beverage.

Example G156

400-500 ppm ^-1 Mogrozide V is dissolved in the composition citric acid / potassium citrate, equivalent to that of a diet lemon-lime drink. Then erythritol, glycine, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G157

400-500 ppm ^-1 Mogrozide V is dissolved in the composition citric acid / potassium citrate, equivalent to that of a diet lemon-lime drink. Then glycine, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G158

400-500 ppm ^-1 Mogrozide V is dissolved in the composition citric acid / potassium citrate, equivalent to that of a diet lemon-lime drink. Then erythritol, fructose, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G159

400-500 ppm ^-1 Mogrozide V is dissolved in the composition citric acid / potassium citrate, equivalent to that of a diet lemon-lime drink. Then fructose, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G160

400-500 ppm ^-1 Mogrozide V is dissolved in the composition citric acid / potassium citrate, equivalent to that of a diet lemon-lime drink. Then erythritol and Fibergum (for example, Seyalskaya acacia resin) are mixed with this stock solution.

Example G161

400-500 ppm ^-1 Mogrozide V is dissolved in the composition citric acid / potassium citrate, equivalent to that of a diet lemon-lime drink. Then Fibergum (for example, Seyalskaya acacia resin) is mixed with this stock solution.

Example G162

400-500 ppm ^-1 Mogrozide V is dissolved in the composition citric acid / potassium citrate, equivalent to that of a diet lemon-lime drink. Then erythritol, glycine, alanine, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G163

400-500 ppm ^-1 Mogrozide V is dissolved in the composition citric acid / potassium citrate, equivalent to that of a diet lemon-lime drink. Then glycine, alanine, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G164

400-500 mg of Mogrozide V is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then, D-gluconic acid is mixed with this stock solution.

Example G165

400-500 mg of Mogrozide V is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then the potassium salt of D-gluconic acid is mixed with this stock solution.

Example G166

400-500 mg of Mogrozide V is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then L-threonine is mixed with this stock solution.

Example G167

400-500 mg of Mogrozide V is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then L-serine is mixed with this stock solution.

Example G168

400-500 mg of Mogrozide V is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then L-alanine is mixed with this stock solution.

Example G169

400-500 mg of Mogrozide V is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine is mixed with this stock solution.

Example G170

400-500 mg of Mogrozide V is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then β-alanine is mixed with this stock solution.

Example G171

400-500 mg of Mogrozide V is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine and poly-L-α-lysine are mixed with this stock solution.

Example G172

400-500 mg of Mogrozide V is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine and poly-L-ε-lysine are mixed with this stock solution.

Example G173

400-500 mg of Mogrozide V is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then adipic acid is mixed with this stock solution.

Example G174

400-500 mg of Mogrozide V is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-α-lysine (molecular weight ~ 63000) is mixed with this stock solution.

Example G175

400-500 mg of Mogrozide V is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-α-lysine (molecular weight ~ 6000) is mixed with this stock solution.

Example G176

400-500 mg of Mogrozide V is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-α-lysine (molecular weight ~ 83000) is mixed with this stock solution.

Example G177

400-500 mg of Mogrozide IV is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-α-lysine (molecular weight ~ 1300000) is mixed with this stock solution.

Example G178

400-500 mg of Mogrozide V is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then, frutaric acid is mixed with this stock solution.

Example G179

400-500 mg of Mogrozide V is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Tartaric acid is then mixed with this stock solution.

Example G180

400-500 mg of Mogrozide V is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then sodium bisulfate is mixed with this stock solution.

Example G181

400-500 mg of Mogrozide V is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then laurin arginate is mixed with this stock solution.

Example G182

400-500 mg of Mogrozide V is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then L-lysine is mixed with this stock solution.

Example G183

400-500 mg of Mogrozide V is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then guanidine hydrochloride is mixed with this stock solution.

Example G184

400-500 mg of Mogrozide V is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Urea and sodium chloride are then mixed with this stock solution.

Example G185

400-500 mg of Mogrozide V is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Urea is then mixed with this stock solution.

Example G186

400-500 mg of Mogrozide V is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Choline chloride is then mixed with this stock solution.

Example G187

400-500 mg of Mogrozide V is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then, D-glucosamine hydrochloride is mixed with this stock solution.

Example G188

400-500 mg of Mogrozide V is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-ε-lysine is mixed with this stock solution.

Example G189

400-500 mg of Mogrozide V is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine, sodium chloride and potassium chloride are mixed with this stock solution.

Example G190

400-500 mg of Mogrozide V is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine and aluminum sulfate (alum) are mixed with this stock solution.

Example G191

400-500 mg of Mogrozide V is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine and potassium chloride are mixed with this stock solution.

Example G192

400-500 mg of Mogrozide V is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine and sodium gluconate are mixed with this stock solution.

Example G193

400-500 mg of Mogrozide V is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then polyethyleneimine is mixed with this stock solution.

Example G194

400-500 mg of Mogrozide V is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then chitosan is mixed with this stock solution.

Example G195

400-500 mg of Mogrozide V is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-ornithine is mixed with this stock solution.

Example G196

400-500 mg of Mogrozide V is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then magnesium chloride is mixed with this stock solution.

Example G197

400-500 mg of Mogrozide V is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then whey protein (34% concentrate) is mixed with this stock solution.

Example G198

400-500 mg of Mogrozide V is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then fumaric acid, malic acid and tartaric acid are mixed with this stock solution.

Example G199

400-500 mn ^-1 sweetener Luo Han Guo composition is dissolved in a citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then Fibergum (for example, Seyalskaya acacia resin) is mixed with this stock solution.

Example G200

5% sucrose and a sweetener 400-500 mn ^-1 Luo Han Guo composition is dissolved in a citric acid / potassium citrate equivalent to that of a lemon-lime beverage. Then erythritol is mixed with this stock solution.

Example G201

5% sucrose and a sweetener 400-500 mn ^-1 Luo Han Guo composition is dissolved in a citric acid / potassium citrate equivalent to that of a lemon-lime beverage.

Example G202

5% sucrose and a sweetener 400-500 mn ^-1 Luo Han Guo composition is dissolved in a citric acid / potassium citrate equivalent to that of a lemon-lime beverage. D-tagatose is then mixed with this stock solution.

Example G203

5% sucrose and a sweetener 400-500 mn ^-1 Luo Han Guo composition is dissolved in a citric acid / potassium citrate equivalent to that of a lemon-lime beverage. Then erythritis and D-tagatose are mixed with this stock solution.

Example G204

3.3% sucrose and 400-500 mn ^-1 sweetener Luo Han Guo composition is dissolved in a citric acid / potassium citrate equivalent to that of a lemon-lime beverage. Then erythritol is mixed with this stock solution.

Example G205

3.3% sucrose and 400-500 mn ^-1 sweetener Luo Han Guo composition is dissolved in a citric acid / potassium citrate equivalent to that of a lemon-lime beverage. Then erythritis and D-tagatose are mixed with this stock solution.

Example G206

400-500 mn ^-1 sweetener Luo Han Guo composition is dissolved in a citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then erythritol, glycine, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G207

400-500 mn ^-1 sweetener Luo Han Guo composition is dissolved in a citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then glycine, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G208

400-500 mn ^-1 sweetener Luo Han Guo composition is dissolved in a citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then erythritol, fructose, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G209

400-500 mn ^-1 sweetener Luo Han Guo composition is dissolved in a citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then fructose, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G210

400-500 mn ^-1 sweetener Luo Han Guo composition is dissolved in a citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then erythritol and Fibergum (for example, Seyalskaya acacia resin) are mixed with this stock solution.

Example G211

400-500 mn ^-1 sweetener Luo Han Guo composition is dissolved in a citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then Fibergum (for example, Seyalskaya acacia resin) is mixed with this stock solution.

Example G212

400-500 mn ^-1 sweetener Luo Han Guo composition is dissolved in a citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then erythritol, glycine, alanine, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G213

400-500 mn ^-1 sweetener Luo Han Guo composition is dissolved in a citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then glycine, alanine, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G214

400-500 mg of the Luo Han Guo sweetener is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then, D-gluconic acid is mixed with this stock solution.

Example G215

400-500 mg of the Luo Han Guo sweetener is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then the potassium salt of D-gluconic acid is mixed with this stock solution.

Example G216

400-500 mg of the Luo Han Guo sweetener is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then L-threonine is mixed with this stock solution.

Example G217

400-500 mg of the Luo Han Guo sweetener is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then L-serine is mixed with this stock solution.

Example G218

400-500 mg of the Luo Han Guo sweetener is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then L-alanine is mixed with this stock solution.

Example G219

400-500 mg of the Luo Han Guo sweetener is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine is mixed with this stock solution.

Example G220

400-500 mg of the Luo Han Guo sweetener is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then β-alanine is mixed with this stock solution.

Example G221

400-500 mg of the Luo Han Guo sweetener is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine and poly-L-α-lysine are mixed with this stock solution.

Example G222

400-500 mg of the Luo Han Guo sweetener is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine and poly-L-ε-lysine are mixed with this stock solution.

Example G223

400-500 mg of the Luo Han Guo sweetener is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then adipic acid is mixed with this stock solution.

Example G224

400-500 mg of the Luo Han Guo sweetener is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-α-lysine (molecular weight ~ 63000) is mixed with this stock solution.

Example G225

400-500 mg of the Luo Han Guo sweetener is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-α-lysine (molecular weight ~ 6000) is mixed with this stock solution.

Example G226

400-500 mg of the Luo Han Guo sweetener is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-α-lysine (molecular weight ~ 83000) is mixed with this stock solution.

Example G227

400-500 mg of the Luo Han Guo sweetener is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-α-lysine (molecular weight ~ 1300000) is mixed with this stock solution.

Example G228

400-500 mg of the Luo Han Guo sweetener is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then, frutaric acid is mixed with this stock solution.

Example G229

400-500 mg of the Luo Han Guo sweetener is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Tartaric acid is then mixed with this stock solution.

Example G230

400-500 mg of the Luo Han Guo sweetener is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then sodium bisulfate is mixed with this stock solution.

Example G231

400-500 mg of the Luo Han Guo sweetener is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then laurin arginate is mixed with this stock solution.

Example G232

400-500 mg of the Luo Han Guo sweetener is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then L-lysine is mixed with this stock solution.

Example G233

400-500 mg of the Luo Han Guo sweetener is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then guanidine hydrochloride is mixed with this stock solution.

Example G234

400-500 mg of the Luo Han Guo sweetener is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Urea and sodium chloride are then mixed with this stock solution.

Example G235

400-500 mg of the Luo Han Guo sweetener is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Urea is then mixed with this stock solution.

Example G236

400-500 mg of the Luo Han Guo sweetener is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Choline chloride is then mixed with this stock solution.

Example G237

400-500 mg of the Luo Han Guo sweetener is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then, D-glucosamine hydrochloride is mixed with this stock solution.

Example G238

400-500 mg of the Luo Han Guo sweetener is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-ε-lysine is mixed with this stock solution.

Example G239

400-500 mg of the Luo Han Guo sweetener is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine, sodium chloride and potassium chloride are mixed with this stock solution.

Example G240

400-500 mg of the Luo Han Guo sweetener is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine and aluminum sulfate (alum) are mixed with this stock solution.

Example G241

400-500 mg of the Luo Han Guo sweetener is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine and potassium chloride are mixed with this stock solution.

Example G242

400-500 mg of the Luo Han Guo sweetener is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine and sodium gluconate are mixed with this stock solution.

Example G243

400-500 mg of the Luo Han Guo sweetener is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then polyethyleneimine is mixed with this stock solution.

Example G244

400-500 mg of the Luo Han Guo sweetener is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then chitosan is mixed with this stock solution.

Example G245

400-500 mg of the Luo Han Guo sweetener is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-ornithine is mixed with this stock solution.

Example G246

400-500 mg of the Luo Han Guo sweetener is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then magnesium chloride is mixed with this stock solution.

Example G247

400-500 mg of the Luo Han Guo sweetener is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then whey protein (34% concentrate) is mixed with this stock solution.

Example G248

400-500 mg of the Luo Han Guo sweetener is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then fumaric acid, malic acid and tartaric acid are mixed with this stock solution.

Example G249

25-50 million ^-1 monatin composition was dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then Fibergum (for example, Seyalskaya acacia resin) is mixed with this stock solution.

Example G250

5% sucrose and 25-50 million ^-1 monatin composition was dissolved in citric acid / potassium citrate equivalent to that of a lemon-lime beverage. Then erythritol is mixed with this stock solution.

Example G251

5% sucrose and 25-50 million ^-1 monatin composition was dissolved in citric acid / potassium citrate equivalent to that of a lemon-lime beverage. D-tagatose is then mixed with this stock solution.

Example G252

5% sucrose and 25-50 million ^-1 monatin composition was dissolved in citric acid / potassium citrate equivalent to that of a lemon-lime beverage. Then erythritis and D-tagatose are mixed with this stock solution.

Example G253

3.3% sucrose and 25-50 million ^-1 monatin composition was dissolved in citric acid / potassium citrate equivalent to that of a lemon-lime beverage. Then erythritol is mixed with this stock solution.

Example G254

3.3% sucrose and 25-50 million ^-1 monatin composition was dissolved in citric acid / potassium citrate equivalent to that of a lemon-lime beverage. Then erythritis and D-tagatose are mixed with this stock solution.

Example G255

25-50 million ^-1 monatin composition was dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then erythritol, glycine, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G256

25-50 million ^-1 monatin composition was dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then glycine, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G257

25-50 million ^-1 monatin composition was dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then erythritol, fructose, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G258

25-50 million ^-1 monatin composition was dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then fructose, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G259

25-50 million ^-1 monatin composition was dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then erythritol and Fibergum (for example, Seyalskaya acacia resin) are mixed with this stock solution.

Example G260

25-50 million ^-1 monatin composition was dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then Fibergum (for example, Seyalskaya acacia resin) is mixed with this stock solution.

Example G261

25-50 million ^-1 monatin composition was dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then erythritol, glycine, alanine, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G262

25-50 million ^-1 monatin composition was dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then glycine, alanine, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G263

25-50 mg of monatin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then, D-gluconic acid is mixed with this stock solution.

Example G264

25-50 mg of monatin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then the potassium salt of D-gluconic acid is mixed with this stock solution.

Example G265

25-50 mg of monatin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then L-threonine is mixed with this stock solution.

Example G266

25-50 mg of monatin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then L-serine is mixed with this stock solution.

Example G267

25-50 mg of monatin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then L-alanine is mixed with this stock solution.

Example G268

25-50 mg of monatin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine is mixed with this stock solution.

Example G269

25-50 mg of monatin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then β-alanine is mixed with this stock solution.

Example G270

25-50 mg of monatin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine and poly-L-α-lysine are mixed with this stock solution.

Example G271

25-50 mg of monatin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine and poly-L-ε-lysine are mixed with this stock solution.

Example G272

25-50 mg of monatin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then adipic acid is mixed with this stock solution.

Example G273

25-50 mg of monatin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-α-lysine (molecular weight ~ 63000) is mixed with this stock solution.

Example G274

25-50 mg of monatin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-α-lysine (molecular weight ~ 6000) is mixed with this stock solution.

Example G275

25-50 mg of monatin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-α-lysine (molecular weight ~ 83000) is mixed with this stock solution.

Example G276

25-50 mg of monatin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-α-lysine (molecular weight ~ 1300000) is mixed with this stock solution.

Example G277

25-50 mg of monatin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then, frutaric acid is mixed with this stock solution.

Example G278

25-50 mg of monatin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Tartaric acid is then mixed with this stock solution.

Example G279

25-50 mg of monatin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then sodium bisulfate is mixed with this stock solution.

Example G280

25-50 mg of monatin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then laurin arginate is mixed with this stock solution.

Example G281

25-50 mg of monatin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then L-lysine is mixed with this stock solution.

Example G282

25-50 mg of monatin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then guanidine hydrochloride is mixed with this stock solution.

Example G283

25-50 mg of monatin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Urea and sodium chloride are then mixed with this stock solution.

Example G284

25-50 mg of monatin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Urea is then mixed with this stock solution.

Example G285

25-50 mg of monatin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Choline chloride is then mixed with this stock solution.

Example G286

25-50 mg of monatin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then, D-glucosamine hydrochloride is mixed with this stock solution.

Example G287

25-50 mg of monatin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-ε-lysine is mixed with this stock solution.

Example G288

25-50 mg of monatin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine, sodium chloride and potassium chloride are mixed with this stock solution.

Example G289

25-50 mg of monatin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine and aluminum sulfate (alum) are mixed with this stock solution.

Example G290

25-50 mg of monatin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine and potassium chloride are mixed with this stock solution.

Example G291

25-50 mg of monatin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine and sodium gluconate are mixed with this stock solution.

Example G292

25-50 mg of monatin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then polyethyleneimine is mixed with this stock solution.

Example G293

25-50 mg of monatin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then chitosan is mixed with this stock solution.

Example G294

25-50 mg of monatin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-ornithine is mixed with this stock solution.

Example G295

25-50 mg of monatin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then magnesium chloride is mixed with this stock solution.

Example G296

25-50 mg of monatin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then whey protein (34% concentrate) is mixed with this stock solution.

Example G297

25-50 mg of monatin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then fumaric acid, malic acid and tartaric acid are mixed with this stock solution.

Example G298

50-200 mn ^-1 curculin composition was dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then Fibergum (for example, Seyalskaya acacia resin) is mixed with this stock solution.

Example G299

5% sucrose, and 50-200 million ^-1 curculin composition was dissolved in citric acid / potassium citrate equivalent to that of a lemon-lime beverage. Then erythritol is mixed with this stock solution.

G300 Example

5% sucrose, and 50-200 million ^-1 curculin composition was dissolved in citric acid / potassium citrate equivalent to that of a lemon-lime beverage. D-tagatose is then mixed with this stock solution.

Example G301

5% sucrose, and 50-200 million ^-1 curculin composition was dissolved in citric acid / potassium citrate equivalent to that of a lemon-lime beverage. Then erythritis and D-tagatose are mixed with this stock solution.

Example G302

3.3% sucrose, and 50-200 million ^-1 curculin composition was dissolved in citric acid / potassium citrate equivalent to that of a lemon-lime beverage. Then erythritol is mixed with this stock solution.

Example G303

3.3% sucrose, and 50-200 million ^-1 curculin composition was dissolved in citric acid / potassium citrate equivalent to that of a lemon-lime beverage. Then erythritis and D-tagatose are mixed with this stock solution.

Example G304

50-200 mn ^-1 curculin composition was dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then erythritol, glycine, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G305

50-200 mn ^-1 curculin composition was dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then glycine, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G306

50-200 mn ^-1 curculin composition was dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then erythritol, fructose, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G307

50-200 mn ^-1 curculin composition was dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then fructose, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G308

50-200 mn ^-1 curculin composition was dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then erythritol and Fibergum (for example, Seyalskaya acacia resin) are mixed with this stock solution.

Example G309

50-200 mn ^-1 curculin composition was dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then Fibergum (for example, Seyalskaya acacia resin) is mixed with this stock solution.

Example G310

50-200 mn ^-1 curculin composition was dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then erythritol, glycine, alanine, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G311

50-200 mn ^-1 curculin composition was dissolved in citric acid / potassium citrate equivalent to that in the diet lemon-lime beverage. Then glycine, alanine, potassium chloride and potassium dihydrogen phosphate are mixed with this stock solution.

Example G312

50-200 mg of curculin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then, D-gluconic acid is mixed with this stock solution.

Example G313

50-200 mg of curculin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then the potassium salt of D-gluconic acid is mixed with this stock solution.

Example G314

50-200 mg of curculin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then L-threonine is mixed with this stock solution.

Example G315

50-200 mg of curculin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then L-serine is mixed with this stock solution.

Example G316

50-200 mg of curculin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then L-alanine is mixed with this stock solution.

Example G317

50-200 mg of curculin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine is mixed with this stock solution.

Example G318

50-200 mg of curculin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then β-alanine is mixed with this stock solution.

Example G319

50-200 mg of curculin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine and poly-L-α-lysine are mixed with this stock solution.

Example G320

50-200 mg of curculin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine and poly-L-ε-lysine are mixed with this stock solution.

Example G321

50-200 mg of curculin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then adipic acid is mixed with this stock solution.

Example G322

50-200 mg of curculin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-α-lysine (molecular weight ~ 63000) is mixed with this stock solution.

Example G323

50-200 mg of curculin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-α-lysine (molecular weight ~ 6000) is mixed with this stock solution.

Example G324

50-200 mg of curculin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-α-lysine (molecular weight ~ 83000) is mixed with this stock solution.

Example G325

50-200 mg of curculin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-α-lysine (molecular weight ~ 1300000) is mixed with this stock solution.

Example G326

50-200 mg of curculin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then, frutaric acid is mixed with this stock solution.

Example G327

50-200 mg of curculin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Tartaric acid is then mixed with this stock solution.

Example G328

50-200 mg of curculin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then sodium bisulfate is mixed with this stock solution.

Example G329

50-200 mg of curculin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then laurin arginate is mixed with this stock solution.

Example G330

50-200 mg of curculin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then L-lysine is mixed with this stock solution.

Example G331

50-200 mg of curculin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then guanidine hydrochloride is mixed with this stock solution.

Example G332

50-200 mg of curculin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Urea and sodium chloride are then mixed with this stock solution.

Example G333

50-200 mg of curculin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Urea is then mixed with this stock solution.

Example G334

50-200 mg of curculin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Choline chloride is then mixed with this stock solution.

Example G335

50-200 mg of curculin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then, D-glucosamine hydrochloride is mixed with this stock solution.

Example G336

50-200 mg of curculin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-ε-lysine is mixed with this stock solution.

Example G337

50-200 mg of curculin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine, sodium chloride and potassium chloride are mixed with this stock solution.

Example G338

50-200 mg of curculin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine and aluminum sulfate (alum) are mixed with this stock solution.

Example G339

50-200 mg of curculin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine and potassium chloride are mixed with this stock solution.

Example G340

50-200 mg of curculin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then glycine and sodium gluconate are mixed with this stock solution.

Example G341

50-200 mg of curculin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then polyethyleneimine is mixed with this stock solution.

Example G342

50-200 mg of curculin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then chitosan is mixed with this stock solution.

Example G343

50-200 mg of curculin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then poly-L-ornithine is mixed with this stock solution.

Example G344

50-200 mg of curculin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then magnesium chloride is mixed with this stock solution.

Example G345

50-200 mg of curculin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then whey protein (34% concentrate) is mixed with this stock solution.

Example G346

50-200 mg of curculin is dissolved in one liter of carbon-treated water and phosphoric acid (75%) is added until a pH between pH 2.4 and 2.5 is reached. Then fumaric acid, malic acid and tartaric acid are mixed with this stock solution.

D. Example of group D

The compositions proposed in the Example of group D, can be used when combining other compounds found in compositions for oral administration, with the receipt of the total amount of 100% of the mass. Compounds that can be used in combining the proposed compositions can be in the form of a liquid, solid, gas, gel or the like, acting as a carrier for the composition. For example, water (for example, carbonated, carbon-treated or non-carbonated), flavors and / or an acidifier can be used when added to the proposed compositions to obtain a total mass of 100%.

Example D1

Combine the composition containing 3.5% erythritol, 400 million ^-1 REBA, 0.02% flavoring agent, and 0.5% tagatose.

Example D2

Combine the composition containing 3.5% erythritol, 400 million REBA ^-1, 0.0015 flavoring agent, and 0.5% tagatose.

Example D3

Combine the composition containing 3.5% erythritol, 400 million REBA ^-1, 0.0033% flavoring agent, and 0.5% tagatose.

Example D4

Combine the composition containing 3.4% sucrose, 3.5% erythritol and 180 million ^-1 REBA.

Example D5

Combine the composition containing 5% sucrose, 3.5% erythritol and 100 million ^-1 REBA.

Example D6

Combine composition containing 360 million ^-1 REBA, 0.75% glycine, 250 million ^-1 KCl and 650 million ^-1 KH ₂ PO _4.

Example D7

Combine the composition containing 3.5% erythritol, 320 million ^-1 REBA, 0.75% fructose 250 million ^-1 KCl and 650 million ^-1 KH ₂ PO _4.

Example D8

Combine the composition containing 3.5% erythritol, ^-1 REBA 360 million and 400 million ^-1 Fibergum P (acacia Seyalskoy).

Example D9

Combine the composition containing 3.3% sucrose, 3.5% erythritol and 160 million ^-1 REBA.

Example D10

Combine the composition containing 5% sucrose, 3.5% erythritol and 90 million ^-1 REBA.

Example D11

Combine composition containing 65 million ^-1 glutamic acid and 580 million ^-1 REBA.

Example D12

Combine composition containing 0.7 million ^-1 oleanolic acid, 3.5% erythritol, 580 million ^-1 REBA and flavorings.

Example D13

Combine the composition containing 0.2% tagatose, and 580 million ^-1 REBA.

Example D14

Combine the composition containing 0.2% tagatose, 0.6 million ^-1 flavorings and 580 million ^-1 REBA.

Example D15

Combine the composition containing 3.5% erythritol and 580 million ^-1 REBA.

Example D16

Combine the composition containing 0.005% of a flavoring agent and 580 million ^-1 REBA.

Example D17

Combine composition containing 20 million ^-1 talin and 580 million ^-1 REBA.

Example D18

Combine composition containing 30 million ^-1 citrus extract and 580 million ^-1 REBA.

Example D19

Combine composition containing 0.1-0.05% of a flavoring agent and 580 million ^-1 REBA.

Example D20

Combine composition containing 0.033 sweetener Luo Han Guo and 580 million ^-1 REBA.

Example D21

Combine the composition containing 3 million ^-1 flavoring and 580 million ^-1 REBA.

Example D22

Combine composition comprising 0.004 ^-1 bitter orange million and 580 million ^-1 REBA.

Example D23

Combine the composition containing 0.004% of bitter orange and 580 million ^-1 REBA.

Example D24

Combine the composition containing 2 ^-1 geptadienalya million and 580 million ^-1 REBA.

Example D25

Combine the composition containing 0.33% frutarovuyu acid and 580 million ^-1 REBA.

Example D26

Combine composition containing 1400 million ^-1 choline chloride and 580 million ^-1 REBA.

Example D27

Combine the composition containing 0.1% colloid and 580 million ^-1 REBA.

Example D28

Combine the composition containing 0.033% of a flavoring agent and 580 million ^-1 REBA.

Example D29

Combine the composition containing 0.15% of a flavoring agent and 580 million ^-1 REBA.

Example D30

Combine the composition containing 0.1% of a polyhydric alcohol and 580 million ^-1 REBA.

Example D31

Combine the composition containing 3.5% erythritol, 65 million ^-1 succinic acid and 3 million ^-1 flavor with REBA.

E. Example of group E

Sweet taste improving compositions were combined with REBA solution to determine their effect on sweetness retention. Screening of the original sample or further dilution allowed the identification of concentrations that were slightly above the threshold, here defined as "almost threshold concentration". Almost threshold concentrations of additives, a 6-100 times higher higher concentration of additives (depending on the flavor intensity) and a concentration of intermediate levels (half between the almost threshold and higher concentration of additives) were evaluated to determine the effect on the sweetness retention of the REBA solution.

Formulations 500 million ^-1 REBA in phosphoric acid solution (75%) at pH 2.5 with phosphoric acid at pH 3.1 or citric acid and potassium citrate prior to the addition of additives was prepared at three concentration levels.

Then a sensory evaluation using the protocol described in Example Group A was used to evaluate the sweetness retention of REBA solutions.

Control samples

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH of between 2.4 and 2.5. The sweetness delay estimate of this control was determined to be 5.

10 g of sugar was dissolved in 100 ml of carbon-treated water, and phosphoric acid (75%) was added until a pH of between 2.4 and 2.5 was reached. The sweetness delay estimate of this control was determined to be 0.

The following Examples E1-148 illustrate combinations of rebaudioside A and sweet taste improving compositions in accordance with specific embodiments of the present invention:

Example E1

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 5000 million ^-1 D-fructose was mixed with the base solution. The sweetness delay of this solution was determined to be equal to 3. It was found that this composition has sugar-like taste characteristics.

Example E2

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 2500 million ^-1 - 20000 million ^-1 propylene glycol was mixed with this solution of the base. The sweetness delay of this solution was determined to be equal to 4.

Example E3

360 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 35000 million ^-1 erythritol was mixed with the base solution. The sweetness delay of this solution was determined to be equal to 4.

Example E4

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then ^-1 93 million - 368 million ^-1 NaCl was mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 4.

Example E5

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then million ^-1 25000 - 50000 million ^-1 NaCl was mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 1.

Example E6

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 1192 million ^-1 - 4770 million ^-1 KCl mixed with the base solution. The sweetness delay of this solution was determined to be equal to 3. It was found that this composition has sugar-like taste characteristics.

Example E7

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then ^-1 10 million - 500 million ^-1 NaHSO ₄ .H ₂ O was mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 4.

Example E8

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then million ^-1 10000 - 50000 million ^-1 NaH ₂ PO ₄ .H ₂ O was mixed with the basic solution. The delay in the sweetness of this solution was defined as equal to 2.

Example E9

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then million ^-1 10000 - 20000 million ^-1 KH ₂ PO ₄ were mixed with the basic solution. The delay in sweetness of this solution was determined to be equal to 3.

Example E10

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 5000 million ^-1 MgSO ₄ were mixed with the basic solution. The delay in sweetness of this solution was determined to be equal to 3.

Example E11

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 404 million ^-1 - 1003 million ^-1 KAl (SO _{4) 2} (alum) were mixed with the basic solution. The delay in sweetness of this solution was determined to be equal to 3.

Example E12

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 250 million ^-1 KAl (SO _{4) 2} (alum) were mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 4.

Example E13

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 24 million ^-1 - ^-1 700 million zinc chloride were mixed with the basic solution. The delay in sweetness of this solution was determined to be equal to 3.

Example E14

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 450 million ^-1 KCl and 680 million ^-1 KH ₂ PO ₄ were mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 3. It was found that this composition has sugar-like taste characteristics.

Example E15

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 470 million ^-1 choline chloride is mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 4.

Example E16

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 1175 million ^-1 - 1400 million ^-1 choline chloride is mixed with the basic solution. The delay in sweetness of this solution was determined as equal to 2.5.

Example E17

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 50 million ^-1 - 1000 million ^-1 D-gluconic acid, Na salt were mixed with the basic solution. The delay in sweetness of this solution was determined to be equal to 3.

Example E18

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 50 million ^-1 - 1000 million ^-1 D-gluconic acid salt To this basic solution. The sweetness delay of this solution was determined to be equal to 4.

Example E19

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 10 million ^-1 - ^-1 33 million guanidine HCl was mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 4.

Example E20

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 500 million ^-1 - ^-1 2000 million of potassium benzoate was mixed with the base solution. The sweetness delay of this solution was determined to be equal to 4.

Example E21

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 3500 million ^-1 - 7000 million ^-1 D-glucosamine HCl were mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 4.

Example E22

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 647 million ^-1 fumaric acid was mixed with this solution of the base. The delay in sweetness of this solution was determined to be equal to 3.

Example E23

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 887 million ^-1 malic acid were mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 4.

Example E24

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 150 ^-1 million - 200 million ^-1 malic acid were mixed with the basic solution. The delay in sweetness of this solution was determined to be equal to 3.

Example E25

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 2500 million ^-1 malic acid were mixed with the basic solution. The delay in the sweetness of this solution was defined as equal to 2.

Example E26

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 813 million ^-1 tartaric acid were mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 4.

Example E27

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 50 ^-1 million - 200 million ^-1 citric acid mixed with the base solution. The delay in sweetness of this solution was determined to be equal to 3.

Example E28

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 1171 million ^-1 citric acid mixed with the base solution. The delay in sweetness of this solution was determined to be equal to 3.

Example E29

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 1500 million ^-1 citric acid mixed with the base solution. The delay in the sweetness of this solution was defined as equal to 2.

Example E30

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 50 million ^-1 - 1400 million ^-1 adipic acid were mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 3. It was found that this composition has sugar-like taste characteristics.

Example E31

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 1400 million ^-1 adipic acid were mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 2. It was found that this composition has sugar-like taste characteristics.

Example E32

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 2553 million ^-1 ascorbic acid were mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 4.

Example E33

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 200 ^-1 million - 400 million ^-1 tannic acid were mixed with the basic solution. The delay in sweetness of this solution was determined to be equal to 3.

Example E34

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 15000 million ^-1 glycine were mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 1. It was found that this composition has sugar-like taste characteristics.

Example E35

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 3750 million ^-1 glycine were mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 3.5. It was found that this composition has sugar-like taste characteristics.

Example E36

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 7000 million ^-1 glycine were mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 2. It was found that this composition has sugar-like taste characteristics.

Example E37

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 5000 million ^-1 L-alanine were mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 2. It was found that this composition has sugar-like taste characteristics.

Example E38

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 2500 million million ^-1 and 7000 ^-1 - 10000 million ^-1 L-alanine were dissolved in their respective base solutions. The delay in the sweetness of both solutions was determined to be equal to 3. It was found that this composition has sugar-like taste characteristics.

Example E39

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 5000 million ^-1 - 25000 million ^-1 L-serine were mixed with the basic solution. The delay in sweetness of this solution was determined to be equal to 3.

Example E40

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 150 million ^-1 - 15000 million ^-1 L-threonine was mixed with the base solution. The sweetness delay of this solution was determined to be equal to 4.

Example E41

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 2500 million ^-1 and 10000 million ^-1 β-alanine were mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 2. It was found that this combination has sugar-like characteristics.

Example E42

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 5000 million ^-1 β-alanine were mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 3. It was found that this composition has sugar-like taste characteristics.

Example E43

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 100 million ^-1 - 10000 million ^-1 γ-aminobutyric acid is mixed with the basic solution. The delay in sweetness of this solution was determined to be equal to 3.

Example E44

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then ^-1 10 million - 100 million ^-1 γ-aminobutyric acid is mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 4.

Example E45

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 100 million ^-1 L-aspartic acid was mixed with this solution of the base. The sweetness delay of this solution was determined to be equal to 4.

Example E46

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 1000 million ^-1 L-aspartic acid was mixed with this solution of the base. The delay in sweetness of this solution was determined to be equal to 3.

Example E47

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 4000 million ^-1 L-glutamic acid, Na salt were mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 4.

Example E48

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then ^-1 50 million - 750 million ^-1 L-lysine mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 4.

Example E49

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 1500 million ^-1 L-lysine mixed with the basic solution. The delay in sweetness of this solution was determined to be equal to 3.

Example E50

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 5000 million ^-1 glycine and 2500 million ^-1 L-alanine were mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 2. It was found that this composition has sugar-like taste characteristics.

Example E51

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 3750 million ^-1 glycine and 3750 million ^-1 L-alanine were mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 2. It was found that this composition has sugar-like taste characteristics.

Example E52

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 150 million ^-1 sodium dioctyl sulfosuccinate was mixed with the base solution. The delay in sweetness of this solution was determined to be equal to 3.

Example E53

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 10 million ^-1 - ^-1 40 million cetylpyridinium chloride was mixed with the base solution. The sweetness delay of this solution was determined to be equal to 4.

Example E54

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 0.4 million ^-1 - ^-1 10 million cetylpyridinium chloride was mixed with the base solution. The sweetness delay of this solution was determined to be equal to 4.5.

Example E55

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 20 million ^-1 - ^-1 63 million hexadecyltrimethylammonium bromide is mixed with this base solution. The sweetness delay of this solution was determined to be equal to 4.

Example E56

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 2500 million ^-1 sucrose oleate was mixed with the base solution. The delay in the sweetness of this solution was defined as equal to 2.

Example E57

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 400 million ^-1 sucrose oleate was mixed with the base solution. The delay in sweetness of this solution was determined to be equal to 3.

Example E58

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 20 million ^-1 - 5000 million ^-1 sucrose stearate was mixed with this solution of the base. The sweetness delay of this solution was determined to be equal to 4.

Example E59

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 300 million ^-1 polysorbate 20 was mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 4.

Example E60

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 600 million ^-1 polysorbate 80 was mixed with the basic solution. The delay in sweetness of this solution was determined to be equal to 3.

Example E61

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 500 million ^-1 lecithin (value HLB: 9,0) were mixed with the basic solution. The delay in sweetness of this solution was determined to be equal to 3.

Example E62

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 5 million ^-1 - ^-1 50 million polyethyleneimine (50% in water) was mixed with the base solution. The sweetness delay of this solution was determined to be equal to 4.

Example E63

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 80 ^-1 million - 200 million ^-1 poly-L-ornithine was mixed with the base solution. The sweetness delay of this solution was determined to be equal to 4.

Example E64

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 400 million ^-1 poly-L-ornithine was mixed with the base solution. The delay in sweetness of this solution was determined to be equal to 3.

Example E65

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 200 million ^-1 poly-L-α-lysine, MW 1,300,000 was mixed with the base solution. The delay in sweetness of this solution was determined to be equal to 3.

Example E66

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 400 million ^-1 poly-L-α-lysine, MW 1,300,000 was mixed with the base solution. The delay in the sweetness of this solution was defined as equal to 2.

Example E67

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 200 million ^-1 poly-L-α-lysine, MW 1500 were mixed with the basic solution. The delay in sweetness of this solution was determined to be equal to 3.

Example E68

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 400 million ^-1 poly-L-α-lysine, MW 1500 were mixed with the basic solution. The delay in the sweetness of this solution was defined as equal to 2.

Example E69

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 40 ^-1 million - 200 million ^-1 poly-L-α-lysine, MW 25200 was mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 4.

Example E70

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 200 million ^-1 poly-L-α-lysine, MW 6000 were mixed with the basic solution. The delay in sweetness of this solution was determined to be equal to 3.

Example E71

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 400 million ^-1 poly-L-α-lysine, MW 6000 were mixed with the basic solution. The delay in the sweetness of this solution was defined as equal to 2.

Example E72

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 200 million ^-1 poly-L-α-lysine, MW 63000 was mixed with the basic solution. The delay in sweetness of this solution was determined to be equal to 3.

Example E73

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 400 million ^-1 poly-L-α-lysine, MW 63000 was mixed with the basic solution. The delay in the sweetness of this solution was defined as equal to 2.

Example E74

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 300 million ^-1 poly-L-α-lysine, MW 83000 was mixed with the basic solution. The delay in sweetness of this solution was determined to be equal to 3.

Example E75

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 40 million ^-1 poly-L-α-lysine, MW 83000 was mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 4.

Example E76

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 10 million ^-1 - 1000 million ^-1 poly-L-ε-lysine mixed with the basic solution. The delay in the sweetness of this solution was defined as equal to 2.

Example E77

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 502 million ^-1 poly-L-ε-lysine (25% solution) was mixed with the base solution. The delay in the sweetness of this solution was defined as equal to 2.

Example E78

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 50 million ^-1 poly-L-ε-lysine (25% solution) was mixed with the base solution. The sweetness delay of this solution was determined to be equal to 4.

Example E79

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 10 million ^-1 - 1000 million ^-1 chitosan mixed with the basic solution. The delay in sweetness of this solution was determined to be equal to 3.

Example E80

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 1000 million ^-1 bovine serum albumin (BSA) were mixed with the basic solution. The delay in sweetness of this solution was determined to be equal to 3.

Example E81

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 200 million ^-1 - 5000 million ^-1 whey protein (34% concentrate) was mixed with the base solution. The sweetness delay of this solution was determined to be equal to 4.

Example E82

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 200 million ^-1 - 5000 million ^-1 whey protein hydrolyzate, 90% was mixed with the base solution. The sweetness delay of this solution was determined to be equal to 4.

Example E83

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 7500 million ^-1 L-alanyl-L-glutamine was mixed with the base solution. The sweetness delay of this solution was determined to be equal to 3. It was found that this composition has sugar-like taste characteristics.

Example E84

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then glycine ^-1 15000 million and 375 million ^-1 KAl (SO _{4) 2} .12H ₂ O (alum) were mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 2. It was found that this composition has sugar-like taste characteristics.

Example E85

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 5000 million ^-1 urea and 584 million ^-1 sodium chloride mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 4.

Example E86

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 1500 million ^-1 urea and 584 million ^-1 sodium chloride mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 3. It was found that this composition has sugar-like taste characteristics.

Example E87

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 3750 million ^-1 glycine and 60 million ^-1 - ^-1 90 million poly-L-α-lysine mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 3. It was found that this composition has sugar-like taste characteristics.

Example E88

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 3750 million ^-1 glycine and 10 million ^-1 poly-L-ε-lysine mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 3. It was found that this composition has sugar-like taste characteristics.

Example E89

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 3750 million glycine ^{-1 -1} and 119 million of potassium chloride were mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 4. It was found that this composition has sugar-like taste characteristics.

Example E90

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then glycine ^-1 15000 million and 239 million ^-1 potassium chloride were mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 2. It was found that this composition has sugar-like taste characteristics.

Example E91

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 3750 million ^-1 glycine and 238 million ^-1 sodium chloride mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 4. It was found that this composition has sugar-like taste characteristics.

Example E92

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 3750 million glycine ^{-1, -1} NaCl 43 million and 51 million ^-1 KCl mixed with the base solution. The sweetness delay of this solution was determined to be equal to 4. It was found that this composition has sugar-like taste characteristics.

Example E93

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then glycine ^-1 15000 million and 501 million ^-1 sodium gluconate blended with the base solution. The sweetness delay of this solution was determined to be equal to 2. It was found that this composition has sugar-like taste characteristics.

Example E94

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 1000 million ^-1 Lauria arginate mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 4.

Example E95

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 2500 million ^-1 L-alanine and fructose ^-1 5000 million were mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 4. It was found that this composition has sugar-like taste characteristics.

Example E96

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 164 ^-1 million - 540 million ^-1 frutarovoy acid was mixed with this solution of the base. The sweetness delay of this solution was determined to be equal to 4.

Example E97

360 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 3750 million ^-1 glycine and 35000 million ^-1 erythritol was mixed with the base solution. The sweetness delay of this solution was determined to be equal to 2. It was found that this composition has sugar-like taste characteristics.

Example E98

360 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 35000 million ^-1 erythritol, glycine ^-1 3750 million, 450 million ^-1 KCl, 680 million ^-1 KH ₂ PO ₄ and 1175 million ^-1 choline chloride is mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 1. It was found that this composition has sugar-like taste characteristics.

Example E99

360 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 2500 million ^-1 L-alanine, fructose ^-1 5000 million and 35000 million ^-1 erythritol was mixed with the base solution. The sweetness delay of this solution was determined to be equal to 4. It was found that this composition has sugar-like taste characteristics.

Example E100

360 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 35000 million ^-1 erythritol, glycine ^-1 3750 million, 450 million ^-1 KCl and 680 million ^-1 KH ₂ PO ₄ were mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 4. It was found that this composition has sugar-like taste characteristics.

Example E101

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 625 million ^-1 - 10000 million ^-1 D-tagatose mixed with the basic solution. The delay in the sweetness of this solution was defined as equal to 2.

Example E102

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 625 million ^-1 - 20000 million ^-1 trehalose was mixed with the base solution. The delay in the sweetness of this solution was defined as equal to 2.

Example E103

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 1250 million ^-1 - 20000 million ^-1 fructooligosaccharide is mixed with the basic solution. The delay in the sweetness of this solution was defined as equal to 2.

Example E104

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 25 ^-1 million - 800 million ^-1 gum acacia Senegal was mixed with the base solution. The delay in the sweetness of this solution was defined as equal to 2.

Example E105

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 1000 million ^-1 fructooligosaccharide (55%) was mixed with the base solution. The sweetness delay of this solution was determined to be equal to 3. It was found that this composition has sugar-like taste characteristics.

Example E106

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 625 million ^-1 - 10000 ^-1 million ethanol was mixed with the base solution. The delay in the sweetness of this solution was defined as equal to 2.

Example E107

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 312 million ^-1 - 10000 million ^-1 propylene glycol was mixed with this solution of the base. The sweetness delay of this solution was determined to be equal to 4.

Example E108

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 312 million ^-1 - 10000 million ^-1 β-cyclodextrin is mixed with the basic solution. The delay in sweetness of this solution was determined to be equal to 3.

Example E109

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then ^-1 37 million - 600 million ^-1 NaCl was mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 4.

Example E110

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then ^-1 37 million - 600 million ^-1 KCl mixed with the base solution. The delay in the sweetness of this solution was defined as equal to 2.

Example E111

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then ^-1 37 million - 600 million ^-1 KH ₂ PO ₄ were mixed with the basic solution. The delay in sweetness of this solution was determined to be equal to 3.

Example E112

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then ^-1 16 million - 206 million ^-1 MSG mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 4.

Example E113

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 12 ^-1 million - 400 million ^-1 AMP were mixed with the basic solution. The delay in sweetness of this solution was determined to be equal to 3.

Example E114

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 125 million ^-1 - ^-1 4000 million of sodium gluconate blended with the basic solution. The sweetness delay of this solution was determined to be equal to 4.

Example E115

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 31 million ^-1 - ^-1 1000 million potassium tartrate was mixed with the base solution. The delay in sweetness of this solution was determined to be equal to 3.

Example E116

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 31 million ^-1 - ^-1 1000 million sodium tartrate was mixed with the base solution. The delay in sweetness of this solution was determined to be equal to 3.

Example E117

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 200 million ^-1 - 1000 million ^-1 malic acid were mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 4.

Example E118

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 31 ^-1 million - 500 million ^-1 2,4-dihydroxybenzoic acid mixed with the basic solution. The delay in the sweetness of this solution was defined as equal to 2.

Example E119

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 28 million ^-1 - ^-1 900 million of caffeic acid is mixed with the basic solution. The delay in sweetness of this solution was determined to be equal to 3.

Example E120

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 25 ^-1 million - 400 million ^-1 chlorogenic acid was mixed with this solution of the base. The sweetness delay of this solution was determined to be equal to 4.

Example E121

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then ^-1 25 million - 400 million ^-1 D / L-alanine were mixed with the basic solution. The delay in sweetness of this solution was determined to be equal to 3.

Example E122

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 25 ^-1 million - 800 million ^-1 threonine mixed with the basic solution. The delay in the sweetness of this solution was defined as equal to 2.

Example E123

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 312 million ^-1 - 10000 million ^-1 taurine mixed with the basic solution. The delay in sweetness of this solution was determined to be equal to 3.

Example E124

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 312 million ^-1 - 10000 million ^-1 glycine were mixed with the basic solution. The delay in the sweetness of this solution was defined as equal to 2.

Example E125

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then ^-1 3 million - 100 million ^-1 naringin mixed with the base solution. The delay in sweetness of this solution was determined to be equal to 3.

Example E126

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 0.3 million ^-1 - ^-1 10 million quinine mixed with the basic solution. The delay in sweetness of this solution was determined to be equal to 3.

Example E127

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 0.3 million ^-1 - ^-1 10 million viridiflorola mixed with the basic solution. The delay in sweetness of this solution was determined to be equal to 3.

Example E128

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 31 million ^-1 - 1000 million ^-1 Polyphenon 60 was mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 4.

Example E129

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 31 million ^-1 - 1000 million ^-1 hydroxycitric acid was mixed with this solution of the base. The sweetness delay of this solution was determined to be equal to 4.

Example E130

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 300 million ^-1 - 10000 million ^-1 HCl glucosamine mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 4.

Example E131

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 31 million ^-1 - 1000 million ^-1 salicylic acid was mixed with this solution of the base. The delay in sweetness of this solution was determined to be equal to 3.

Example E132

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 5% sucrose, 3.5% erythritol and 0.75% D-tagatose were mixed with this stock solution. The sweetness delay of this solution was determined to be equal to 0.

Example E133

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 5% sucrose and 0.75% D-tagatose were mixed with this stock solution. The delay in the sweetness of this solution was defined as equal to 2.

Example E134

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 3.3% sucrose, 3.5% erythritol and 0.75% D-tagatose were mixed with this stock solution. The sweetness delay of this solution was determined to be equal to 1.

Example E135

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then, 3.3% sucrose and 3.5% D-tagatose were mixed with this stock solution. The delay in the sweetness of this solution was defined as equal to 2.

Example E136

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 5% sucrose and 3.5% erythritol were mixed with this stock solution. The sweetness delay of this solution was determined to be equal to 0.

Example E137

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 5% sucrose was mixed with this stock solution. The delay in the sweetness of this solution was defined as equal to 2.

Example E138

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 3.3% sucrose and 3.5% erythritol were mixed with this stock solution. The sweetness delay of this solution was determined to be equal to 1.

Example E139

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then, 3.30% sucrose was mixed with this stock solution. The delay in the sweetness of this solution was defined as equal to 2.

Example E140

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 3.5% erythritol, 0.75% glycine, 250 million ^-1 KCl, 650 million ^-1 KH ₂ PO ₄ were mixed with the basic solution. The delay in the sweetness of this solution was defined as equal to 2.

Example E142

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then, 0.75% glycine, 250 million ^-1 KCl, 650 million ^-1 KH ₂ PO ₄ were mixed with the basic solution. The delay in the sweetness of this solution was defined as equal to 2.

Example E143

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 3.5% erythritol, 0.75% fructose 250 million ^-1 KCl, 650 million ^-1 KH ₂ PO ₄ were mixed with the basic solution. The delay in the sweetness of this solution was defined as equal to 2.

Example E144

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 0.75% of fructose ^-1 KCl 250 million and 650 million ^-1 KH ₂ PO ₄ were mixed with the basic solution. The delay in sweetness of this solution was determined to be equal to 3.

Example E145

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 3.5% erythritol and 400 million ^-1 gum acacia Senegal was mixed with this solution of the base. The delay in the sweetness of this solution was defined as equal to 2.

Example E146

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 400 million ^-1 gum acacia Senegal was mixed with the base solution. The delay in sweetness of this solution was determined to be equal to 3.

Example E147

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 3.5% erythritol, 0.5% glycine, 250 million ^-1 KCl, 650 million ^-1 KH ₂ PO ₄ and 0,25% D-alanine were mixed with the basic solution. The sweetness delay of this solution was determined to be equal to 1.

Example E148

500 million ^-1 REBA was dissolved in one liter of water, treated with carbon and the added phosphoric acid (75%) until a pH between pH 2.4 and 2.5. Then 0.5% glycine, 250 million ^-1 KCl, 650 million ^-1 KH ₂ PO ₄ and 0,25% D-alanine were mixed with the basic solution. The delay in sweetness of this solution was determined to be equal to 3.

The following Examples G1-G3, Z1-Z3, I, K1-K3, and L illustrate methods for producing purified rebaudioside A in accordance with specific embodiments of the present invention:

G. Example of group G.

Table 3 Summation of Examples G1-3 Crude Rebaudioside A (g) Ethanol (95%) (ml) Solvent methanol (99%) (ml) Water (ml) Heating, T (° C) Drying, T (° C) Yield (g) HPLC purity (% w / w) G1 400 1200 400 320 fifty fifty 130 98.9 G2 one hundred 320 120 fifty 30-40 60 72 98.3 G3 fifty 160 60 25 ~ 30 60 27.3 98.2

Example G1

A mixture of crude rebaudioside A (purity 77.4%) was obtained from a commercial source. Impurities (6.2% stevioside, 5.6% rebaudioside C, 0.6% rebaudioside F, 1.0% other steviol glycosides 2, 3.0% rebaudioside D, 4.9% rebaudioside B, 0.3% steviolbioside) were identified and quantified on the basis of dry matter HPLC based on a moisture content of 4.7%.

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

The final composition of substantially pure rebaudioside A (130 g) contained 98.91% rebaudioside A, 0.06% stevioside, 0.03% rebaudioside C, 0.12% rebaudioside F, 0.13% other steviol glycosides, 0.1% rebaudioside D, 0.49% rebaudioside B and 0.03% steviolbioside, all based on mass.

Example W2

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

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

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

Example G3

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

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

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

H. Example of group Z

Table 4 Summation of Examples Z1-Z3 Solvent Crude Rebaudioside A (g) Ethanol (95%) (ml) Organic cosolvent (ml) Water (ml) Flushing solvent Yield (g) HPLC purity (%) Z1 5 fifteen Methanol (6) 3,5 EtOH / MeOH (3: 1 v / v) 2.6 > 99 Z2 5 fifteen Methanol (5) four EtOH / MeOH (3: 1 v / v) 2,3 > 99 S3 5 16 Methanol (6) 2.5 ^* EtOH / MeOH (8: 3 v / v) 3.2 > 98

Example Z1

A mixture of crude rebaudioside A (purity 80.37%, 5 g), ethanol (95%, 15 ml), methanol (5 ml) and water (3.5 ml) were combined and heated to reflux for 10 minutes. The clear solution was cooled to 22 ° C. for 16 hours with stirring. The white crystalline product was filtered, washed twice with ethanol: methanol (5.0 ml, 3: 1, v / v) and dried in a vacuum oven at 50 ° C for 16-24 hours under reduced pressure (20 mm) to obtain 2.6 g of purified product (> 99% by HPLC).

Example Z2

A mixture of crude rebaudioside A (purity 80.37%, 5 g), ethanol (95%, 15 ml), methanol (5 ml) and water (4 ml) were combined and heated to reflux for 10 minutes. The clear solution was cooled to 22 ° C. for 16 hours with stirring. The white crystalline product was filtered, washed twice with ethanol: methanol (5.0 ml, 3: 1, v / v) and dried in a vacuum oven at 50 ° C for 16-24 hours under reduced pressure (20 mm) to obtain 2 3 g of purified product (> 99% by HPLC).

Example Z3

A mixture of crude rebaudioside A (purity 80.37%, 5 g), ethanol (95%, 16 ml), methanol (6 ml) and water (2.5 ml) were combined and heated to reflux for 10 minutes. The clear solution was cooled to 22 ° C. for 2 hours. During this time, crystals began to appear. The mixture was stirred at room temperature for 16 hours. The white crystalline product was filtered, washed twice with ethanol: methanol (5.0 ml, 8: 3, v / v) and dried in a vacuum oven at 50 ° C for 16-24 hours under reduced pressure (20 mm) to obtain 3.2 g of purified product (> 98% by HPLC).

I. Example of group AND

Table 5 Summation of Example And Solvent Crude Rebaudioside A (g) Organic solvent (ml) Water (ml) Flushing solvent Yield (g) HPLC purity (%) AND fifty EtOH (160) 40 EtOH 19.8 99.5

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

K. Example of group K

Table 6 Summation of Examples K1-K3 Crude Rebaudioside A (g) Ethanol (95%) (ml) Organic cosolvent (ml) Water (ml) Methanol suspension (ml) Yield (g) HPLC purity (%) K1 fifty 160 Methanol (60) 25 200 12.7 > 97 K2 fifty 160 Methanol (60) 25 300 18.6 > 97 K3 fifty 160 Methanol (60) 25 350 22.2 > 97

Example K1

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

Example K2

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

Example K3

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

L. Example L

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

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

Claims (15)

1. The sweetener composition containing at least one amino acid and rebaudioside A, where:
rebaudioside A has a purity higher than about 80% based on dry weight; and
at least one amino acid is present in an amount from about 100 million to about 25000 ^{-1 -1} million. 2. The sweetener composition according to claim 1, wherein rebaudioside A has a purity higher than about 95% based on dry weight. 3. The sweetener composition according to Claim. 1, wherein at least one amino acid is present in an amount from about 100 million to about 15000 ^{-1 -1} million. 4. The sweetener composition according to Claim. 1, wherein at least one amino acid is present in an amount of about 2500 million to about 5000 ^{-1 -1} million. 5. The sweetener composition according to claim 1, wherein at least one amino acid is selected from the group consisting of aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine , asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid, hydroxyproline, glutamine, taurine, norvaline, sarcosine, their salts and their combinations. 6. The sweetener composition according to claim 1, where at least one amino acid is in the D - or L-configuration. 7. The sweetener composition according to claim 1, further comprising at least one sweet taste improving composition selected from the group consisting of carbohydrates, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, organic acids, inorganic acids, organic salts , inorganic salts, bitter compounds, flavors, astringents, polymers, proteins, protein hydrolysates, surfactants, emulsifiers, flavonoids, alcohols, synthetic sweeteners, and combinations thereof. 8. A sweetened composition comprising a sweetener composition, wherein the sweetener composition contains at least one amino acid and rebaudioside A, in which:
rebaudioside A has a purity higher than about 80% based on dry weight; and
at least one amino acid is present in an amount from about 100 million to about 25000 ^{-1 -1} million. 9. The sweetened composition of claim 8, wherein rebaudioside A has a purity higher than about 95% based on dry weight. 10. The sweetened composition of claim. 8, wherein at least one amino acid is present in an amount from about 100 million to about 15000 ^{-1 -1} million. 11. The sweetened composition of claim. 8, wherein at least one amino acid is present in an amount of about 2500 million to about 5000 ^{-1 -1} million. 12. The sweetened composition of claim 8, wherein at least one amino acid is selected from the group consisting of aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine , asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid, hydroxyproline, glutamine, taurine, norvaline, sarcosine, their salts and their combinations. 13. The sweetened composition of claim 8, wherein the sweetened composition is a beverage. 14. The sweetened composition of claim 13, wherein the beverage is selected from the group consisting of cola, sassafros-flavored beverage, fruit-filled beverage, citrus-filled beverage, fruit juice, fruit-containing beverage, vegetable juice, vegetable-containing beverage, tea, coffee, milk drink, sports drink, energy drink and fruit-flavored water. 15. The sweetened composition of claim 13, wherein the beverage is carbonated or non-carbonated.

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