Taste modulator composition, beverage and flavoring composition thereof

Abstract

1005325767 Abstract In one aspect, the disclosure relates to sweetener compositions, methods of making same, and products comprising same. In various aspects, the disclosed sweetener compositions comprise a sweetening agent and a taste modulator component. The taste modulator component improves key properties associated with many sweetening agents, including maximal sweetness response; mitigates flavor profile issues such as bitter and / or licorice-like off-tastes; improves sweetness onset rate and lingering sweet aftertaste properties; improves desensitization / adaptation profile issues; and improves body / mouthfeel characteristics. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present disclosure. 1005325767 Abstract In one aspect, the disclosure relates to sweetener compositions, methods of making same, and products comprising same. In various aspects, the disclosed sweetener compositions comprise a sweetening agent and a taste modulator component. The taste modulator component improves key properties associated with many sweetening agents, including maximal sweetness response; mitigates flavor profile issues such as bitter and / or licorice-like off-tastes; improves sweetness onset rate and lingering sweet aftertaste properties; improves desensitization / adaptation profile issues; and improves body / mouthfeel characteristics. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present disclosure. 20 24 20 40 97 17 J un 2 02 4 A b s t r a c t J u n 2 0 2 4 2 0 2 4 2 0 4 0 9 7 1 7

Description

[0001] This Application is a divisional application of Australian patent application 2019253969 and claims the benefit of U.S. Provisional Application No. 62 / 658,208, filed on April 16, 2018, the entire contents of both of which are incorporated herein by reference in their entirety. BACKGROUND

[0002] Natural sugars, such as sucrose, fructose and glucose, are utilized in the food and beverage industries to provide a pleasant taste to foods and beverages. In addition, natural sugars are commonly used in pharmaceuticals, nutraceuticals, and oral hygienic / cosmetic products to similarly impart a pleasant taste. Sucrose, in particular, imparts a taste that is highly preferred by many consumers. Although sucrose provides superior sweetness characteristics, it is caloric. High-potency (“HP”) sweeteners have been introduced to address consumer demand for products having a pleasant taste, while at the same time meet increasing demand for healthier, reduced calorie products. Moreover, the demand for healthier, reduced calorie products is being driven by public policy and regulatory mandates.

[0003] However, HP sweeteners differ significantly from natural caloric sugars in ways that frustrate consumers and limit market penetration of products containing many HP sweeteners. On a taste basis, HP sweeteners exhibit temporal profiles, maximal responses, flavor profiles, mouthfeels, and / or adaptation behaviors that differ from sugar. Commonly, HP sweeteners exhibit delayed sweetness onset, lingering sweet aftertaste, bitter taste, metallic taste, astringent taste, cooling taste and / or licorice-like taste. HP sweeteners may be synthetic chemicals, natural substances, physically or chemically modified natural substances, and / or reaction products obtained from synthetic and / or natural substances. The desire for natural HP sweeteners with favorable taste characteristics remains high.

[0004] One class of HP sweeteners are the steviol glycosides. However, utilization has been limited to date by certain undesirable taste properties, including licorice taste, bitterness, astringency, sweet aftertaste, bitter aftertaste, and licorice aftertaste. These undesirable taste properties tend to become more prominent with increased concentration. For example, these undesirable taste attributes are particularly prominent in carbonated beverages, where full replacement of sugar may involve concentrations of steviol glycosides that exceed 500 mg / L.

[0005] Importantly, although there exist certain taste modulators that have addressed some or many of the undesirable taste properties of HP sweeteners, the use of taste modulators has added significant cost to the use of HP sweeteners. For example, although a blend consisting of a steviol glycoside, rebaudioside A, with meso-erythritol can ameliorate the undesirable 2024204097   17 Jun 2024 taste properties of rebaudioside A, it also results in a cost increase of about 2- to 4-fold for the good-tasting blends compared to rebaudioside A alone. The cost increase is even more significant when compared to the costs associated with sweeteners such as aspartame- or aspartame / acesulfame-sweetened products.

[0006] Despite advances in compositions and methods for sweetening foods, beverages, and other products, there is a scarcity of HP sweeteners that have both the taste properties of sucrose, fructose and glucose and suitably low cost for widespread use. These needs and other needs are satisfied by the present disclosure. SUMMARY

[0007] In accordance with the purpose(s) of the present disclosure, as embodied and broadly described herein, the disclosure, in one aspect, relates to sweetener compositions, methods of making same, and products comprising same. In various aspects, the disclosed sweetener compositions comprise a sweetening agent and a taste modulator component. The taste modulator component improves key properties associated with many sweetening agents, including maximal sweetness response; mitigates flavor profile issues such as bitter and / or licorice-like off-tastes; improves sweetness onset rate and lingering sweet aftertaste properties; improves desensitization / adaptation profile issues; and improves body / mouthfeel characteristics.

[0008] Disclosed are taste modulator compositions comprising a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+ and a first anion; and a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+ and a second anion; such that the first taste modulator component is present at a concentration of from about 0.1 mM to about 25 mM if the first cation is Na+ or K+, or at a concentration of from about 0.1 mM to about 10 mM if the first cation is Ca2+ or Mg2+; and such that the second taste modulator component is present at a concentration of from about 0.1 mM to about 25 mM if the second cation is Na+ or K+, or at a concentration of from about 0.1 mM to about 10 mM if the second cation is Ca2+ or Mg2+.

[0009] Also disclosed are sweetener compositions comprising: a taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+; and a sweetening agent. The taste modulator component of the disclosed sweetener composition can optionally further comprise a second cation, a third cation, and a fourth cation.

[0010] Also disclosed are methods for making a disclosed sweetener composition comprising: mixing a taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+; and a sweetening agent; wherein the mixing is carried out until a 2024204097   17 Jun 2024 mixture of the taste modulator and the sweetening agent is essentially homogeneous. In various aspects, the disclosed methods of making a disclosed sweetener composition can further comprise mixing a solvent with the taste modulator and the sweetening agent; and mixing the taste modulator, the sweetening agent, and the solvent until a solution or a suspension is essentially homogeneous. In a further aspect, the disclosed methods of making a disclosed sweetener composition can further comprise spray-drying or lyophilizing the solution or the suspension. In some aspects, the disclosed methods of making a disclosed sweetener composition can further comprise tableting a solid mixture of the taste modulator and the sweetening agent composition.

[0011] Also disclosed are products comprising a disclosed sweetening composition. In various aspect, the product can be a beverage, a food, a nutraceutical, or a concentrated sweetener composition.

[0012] Also disclosed are beverage compositions comprising: a disclosed taste modulator composition comprising a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+ and a first anion; and a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+ and a second anion; a sweetening agent selected from at least one non-caloric sweetener, at least one caloric sweetener, and combinations thereof; wherein each of the first taste modulator component is present at a concentration of from about 0.1 mM to about 25 mM if the first cation is Na+ or K+, or at a concentration of from about 0.1 mM to about 10 mM if the first cation is Ca2+ or Mg2+; wherein each of the second taste modulator component is present at a concentration of from about 0.1 mM to about 25 mM if the second cation is Na+ or K+, or at a concentration of from about 0.1 mM to about 10 mM if the second cation is Ca2+ or Mg2+; wherein the at least one non-caloric sweetening agent is present in an amount of from about 0.1 mg / L to about 1000 mg / L; and wherein the at least one caloric sweetening agent is present in an amount of from about 1 wt% to about 15 wt%.

[0013] Other systems, methods, features, and advantages of the present disclosure will be or become apparent to one with skill in the art upon examination of the following drawings and detailed description. It is intended that all such additional systems, methods, features, and advantages be included within this description, be within the scope of the present disclosure, and be protected by the accompanying claims. In addition, all optional and preferred features and modifications of the described aspects are usable in all aspects of the disclosure taught herein. Furthermore, the individual features of the dependent claims, as well as all optional and preferred features and modifications of the described aspects are combinable and interchangeable with one another. 2024204097   17 Jun 2024 BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Many aspects of the present disclosure can be better understood with reference to the following drawings. The components in the drawings are not necessarily to scale, emphasis instead being placed upon clearly illustrating the principles of the present disclosure. Moreover, in the drawings, like reference numerals designate corresponding parts throughout the several views.

[0015] FIG. 1 shows chemical structures for representative stevia-derived compounds as indicated (Rebaudioside A, Rebaudioside B, Rebaudioside C, Rebaudioside D, and Rebaudioside E).

[0016] FIG. 2 shows chemical structures for representative stevia-derived compounds as indicated (Rebaudioside F, Rebaudioside M, Rebaudioside N, Steviol, and Steviolmonoside).

[0017] FIG. 3 shows chemical structures for representative stevia-derived compounds as indicated (Stevioside, Dulcoside A, Steviolbioside, and Rubusoside).

[0018] Additional advantages of the disclosure will be set forth in part in the description which follows, and in part will be obvious from the description, or can be learned by practice of the disclosure. The advantages of the disclosure will be realized and attained by means of the elements and combinations particularly pointed out in the appended claims. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the disclosure, as claimed. DETAILED DESCRIPTION

[0019] Many modifications and other aspects disclosed herein will come to mind to one skilled in the art to which the disclosed compositions and methods pertain having the benefit of the teachings presented in the foregoing descriptions and the associated drawings. Therefore, it is to be understood that the disclosure are not to be limited to the specific aspects disclosed and that modifications and other aspects are intended to be included within the scope of the appended claims. The skilled artisan will recognize many variants and adaptations of the aspects described herein. These variants and adaptations are intended to be included in the teachings of this disclosure and to be encompassed by the claims herein.

[0020] Although specific terms are employed herein, they are used in a generic and descriptive sense only and not for purposes of limitation.

[0021] As will be apparent to those of skill in the art upon reading this disclosure, each of the individual aspects described and illustrated herein has discrete components and features which may be readily separated from or combined with the features of any of the other several aspects without departing from the scope or spirit of the present disclosure. 2024204097   17 Jun 2024

[0022] Any recited method can be carried out in the order of events recited or in any other order that is logically possible. That is, unless otherwise expressly stated, it is in no way intended that any method or aspect set forth herein be construed as requiring that its steps be performed in a specific order. Accordingly, where a method claim does not specifically state in the claims or descriptions that the steps are to be limited to a specific order, it is no way intended that an order be inferred, in any respect. This holds for any possible non-express basis for interpretation, including matters of logic with respect to arrangement of steps or operational flow, plain meaning derived from grammatical organization or punctuation, or the number or type of aspects described in the specification.

[0023] All publications mentioned herein are incorporated herein by reference to disclose and describe the methods and / or materials in connection with which the publications are cited. The publications discussed herein are provided solely fortheir disclosure prior to the filing date of the present application. Nothing herein is to be construed as an admission that the present disclosure is not entitled to antedate such publication by virtue of prior disclosure. Further, the dates of publication provided herein can be different from the actual publication dates, which can require independent confirmation.

[0024] While aspects of the present disclosure can be described and claimed in a particular statutory class, such as the system statutory class, this is for convenience only and one of skill in the art will understand that each aspect of the present disclosure can be described and claimed in any statutory class.

[0025] It is also to be understood that the terminology used herein is for the purpose of describing particular aspects only and is not intended to be limiting. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the disclosed compositions and methods belong. It will be further understood that terms, such as those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the specification and relevant art and should not be interpreted in an idealized or overly formal sense unless expressly defined herein.

[0026] Prior to describing the various aspects of the present disclosure, the following definitions are provided and should be used unless otherwise indicated. Additional terms may be defined elsewhere in the present disclosure. Definitions

[0027] As used herein, “comprising” is to be interpreted as specifying the presence of the stated features, integers, steps, or components as referred to, but does not preclude the presence or addition of one or more features, integers, steps, or components, or groups 2024204097   17 Jun 2024 thereof. Additionally, the term “comprising” is intended to include examples and aspects encompassed by the terms “consisting essentially of’ and “consisting of.” Similarly, the term “consisting essentially of’ is intended to include examples encompassed by the term “consisting of.”

[0028] As used in the specification and the appended claims, the singular forms “a,” “an” and “the” include plural referents unless the context clearly dictates otherwise. Thus, for example, reference to “HP sweetener,” “a sweetening agent,” “a cation,” or “a taste modulator,” including, but not limited to, two or more such HP sweeteners, sweetening agents, cations, or taste modulators, including combinations of sweetening agents, cations, and taste modulators, and the like.

[0029] It should be noted that ratios, concentrations, amounts, and other numerical data can be expressed herein in a range format. It will be further understood that the endpoints of each of the ranges are significant both in relation to the other endpoint, and independently of the other endpoint. It is also understood that there are a number of values disclosed herein, and that each value is also herein disclosed as “about” that particular value in addition to the value itself. For example, if the value “10” is disclosed, then “about 10” is also disclosed. Ranges can be expressed herein as from “about” one particular value, and / or to “about” another particular value. Similarly, when values are expressed as approximations, by use of the antecedent “about,” it will be understood that the particular value forms a further aspect. For example, if the value “about 10” is disclosed, then “10” is also disclosed.

[0030] When a range is expressed, a further aspect includes from the one particular value and / or to the other particular value. For example, where the stated range includes one or both of the limits, ranges excluding either or both of those included limits are also included in the disclosure, e.g. the phrase “xto y” includes the range from ‘x’ to ‘y’ as well as the range greater than ‘x’ and less than ‘y’. The range can also be expressed as an upper limit, e.g. ‘about x, y, z, or less’ and should be interpreted to include the specific ranges of ‘about x’, ‘about y’, and ‘about z’ as well as the ranges of ‘less than x’, less than y’, and ‘less than z’. Likewise, the phrase ‘about x, y, z, or greater’ should be interpreted to include the specific ranges of ‘about x’, ‘about y’, and ‘about z’ as well as the ranges of ‘greater than x’, greater than y’, and ‘greater than z’. In addition, the phrase “about ‘x’ to ‘y’”, where ‘x’ and ‘y’ are numerical values, includes “about ‘x’ to about ‘y’”.

[0031] It is to be understood that such a range format is used for convenience and brevity, and thus, should be interpreted in a flexible manner to include not only the numerical values explicitly recited as the limits of the range, but also to include all the individual numerical values or sub-ranges encompassed within that range as if each numerical value and sub-range is 2024204097   17 Jun 2024 explicitly recited. To illustrate, a numerical range of “about 0.1% to 5%” should be interpreted to include not only the explicitly recited values of about 0.1% to about 5%, but also include individual values (e.g., about 1%, about 2%, about 3%, and about 4%) and the sub-ranges (e.g., about 0.5% to about 1.1%; about 5% to about 2.4%; about 0.5% to about 3.2%, and about 0.5% to about 4.4%, and other possible sub-ranges) within the indicated range.

[0032] As used herein, the terms “about,” “approximate,” “at or about,” and “substantially” mean that the amount or value in question can be the exact value or a value that provides equivalent results or effects as recited in the claims or taught herein. That is, it is understood that amounts, sizes, formulations, parameters, and other quantities and characteristics are not and need not be exact, but may be approximate and / or larger or smaller, as desired, reflecting tolerances, conversion factors, rounding off, measurement error and the like, and other factors known to those of skill in the art such that equivalent results or effects are obtained. In some circumstances, the value that provides equivalent results or effects cannot be reasonably determined. In such cases, it is generally understood, as used herein, that “about” and “at or about” mean the nominal value indicated ±10% variation unless otherwise indicated or inferred. In general, an amount, size, formulation, parameter or other quantity or characteristic is “about,” “approximate,” or “at or about” whether or not expressly stated to be such. It is understood that where “about,” “approximate,” or “at or about” is used before a quantitative value, the parameter also includes the specific quantitative value itself, unless specifically stated otherwise.

[0033] As used herein, “stevia sweetener,” “stevia-derived sweetener,” and “Stevia rebaudiana-derived sweetener” can be used interchangeably. It is understood that a stevia sweetener can refer to an extract, concentrate, juice, or other preparation obtained from leaves and / or other plant structures (e.g., fruits, seeds, stems or fleshy plant parts) of a plant in the genus Stevia, in some cases from the Stevia rebaudiana plant; or a mixture of one or more purified or partially purified component or compound from a plant in the genus Stevia, in some cases from the Stevia rebaudiana plant, such as steviol glycosides, stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside F, rebaudioside F, dulcoside A, steviolbioside, rubusoside, as well as other steviol glycosides found in a plant in the genus Stevia, in some cases from the Stevia rebaudiana plant, and mixtures thereof; glucosylated steviol glucosides; and combinations, mixtures, and kits comprising.

[0034] As used herein, the term "steviol glycoside(s)" refers to glycosides of steviol, including, but not limited to, naturally occurring steviol glycosides, e.g. Rebaudioside A, Rebaudioside B, Rebaudioside C, Rebaudioside D, Rebaudioside E, Rebaudioside F, Rebaudioside G, Rebaudioside H, Rebaudioside I, Rebaudioside J, Rebaudioside K, Rebaudioside L, Rebaudioside M (also referred to as Rebaudioside X), Rebaudioside N, Rebaudioside O, 2024204097   17 Jun 2024 Stevioside, Steviolbioside, Dulcoside A, Rubusoside, etc., or synthetic steviol glycosides, e.g. enzymatically glucosylated steviol glycosides and combinations thereof.

[0035] As used herein, “monk fruit sweetener,” “monk fruit-derived sweetener,” “luo han guo sweetener,” luo han guo-derived sweetener,” and “Siraitia grosvenorii-derived sweetener” can be used interchangeably. It is understood that a monk fruit sweetener can refer to an extract, concentrate, juice, or other preparation obtained from leaves and / or other plant structures (e.g., fruits, seeds, stems or fleshy plant parts) of a plant in the genus Siraitia, in some cases from the Siraitia grosvenorii plant; or a mixture of one or more purified or partially purified component or compound from a plant in the genus Siraitia, in some cases from the Siraitia grosvenorii plant, such as mogroside I, mogroside II, mogroside III, mogroside IV (esgoside), neomogroside, 11-oxo-mogroside V, mogroside VI, mogroside V, mogroside IV, and siamenoside I, as well as other mogrosides and triterpene glycosides found in a plant in the genus Siraitia, in some cases from the Siraitia grosvenorii plant, and mixtures thereof; glucosylated mogrosides; and combinations, mixtures, and kits comprising any of the foregoing.

[0036] As used herein, the terms “high potency sweetener,” “high-potency sweetener,” and “HP sweetener,” terms that can be used interchangeably, refers to a sweetening agent that can synthetic or natural in origin, with a sweetness potency greater than sucrose, e.g., a sweetness potency that can be about 2-fold-15,000-fold greater than sucrose. HP sweeteners are essentially non-caloric and used widely in manufacturing of diet and reduced calorie food. In general, HP sweeteners do not affect the blood glucose level and provide little or no nutritive value. \Non-limiting examples of synthetic HP sweeteners include sucralose, potassium acesulfame, aspartame, alitame, saccharin, neohesperidin dihydrochalcone synthetic derivatives, cyclamate, neotame, dulcin, suosan,    N—[N-[3-(3-hydroxy-4- methoxyphenyl)propyl]-L-a-aspartyl]-L-phenylalanine 1-methyl ester, N—[N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-a-aspartyl]-L-phenylalanine 1-methyl ester, N—[N-[3-(3-methoxy-4-hydroxyphenyl)propyl]-L-a-aspartyl]-L-phenylalanine 1-methyl ester, salts thereof, and the like. Additional examples of synthetic HP sweeteners are described herein below. Non-limiting examples of natural HP sweeteners include Stevioside, Rebaudioside A, Rebaudioside B, Rebaudioside C, Rebaudioside E, Rebaudioside F, Steviolbioside, Dulcoside A, Rubusoside, mogrosides, brazzein, neohesperidin dihydrochalcone (NHDC), glycyrrhizic acid and its salts, thaumatin, perillartine, pernandulcin, mukuroziosides, baiyunoside, phlomisoside-l, dimethyl-hexahydrofluorene-dicarboxylic acid, abrusosides, periandrin, carnosiflosides, cyclocarioside, pterocaryosides, polypodoside A, brazilin, hernandulcin, phillodulcin, glycyphyllin, phlorizin, trilobatin, dihydroflavonol, dihydroquercetin-3-acetate, neoastilibin, trans-cinnamaldehyde, monatin and its salts, selligueain A, hematoxylin, 2024204097   17 Jun 2024 monellin, osladin, pterocaryoside A, pterocaryoside B, mabinlin, pentadin, miraculin, curculin, neoculin, chlorogenic acid, cynarin, siamenoside and others. Additional examples of natural HP sweeteners are described herein below. It should be noted that HP sweeteners can be derived from the modification of natural high intensity sweeteners, for example, by fermentation, enzymatic treatment, or derivatization.

[0037] A “flavor” herein refers to the perception of taste and / or smell in a subject, which include sweet, sour, salty, bitter, umami, and others. The subject may be a human or an animal.

[0038] A “flavoring agent" herein refers to a compound or a biologically acceptable salt thereof that induces a flavor or taste in an animal or a human.

[0039] A “flavor modifier" herein refers to a compound or biologically acceptable salt thereof that modulates, including enhancing or potentiating, and inducing, the tastes and / or smell of a natural or synthetic flavoring agent in an animal or a human.

[0040] A “flavor enhancer" herein refers to a compound or biologically acceptable salt thereof that enhances and / or multiplies the tastes or smell of a natural or synthetic flavoring agent, or a comestible composition comprising the flavor enhancer.

[0041] As used herein, “flavors with modifying properties” or “FMP” can be used interchangeably, and refer to those generally recognized as safe (GRAS) ingredients that enhance, subdue or otherwise effect other flavors without themselves being sweeteners or flavorings. The Flavor and Extracts Manufacturing Association (FEMA) has developed a protocol published in the November 2013 Edition of Food Technology.

[0042] As used herein, the term “FEMA GRAS” means that an ingredient has been designated as generally recognized as safe by an independent Flavor Expert Panel for use in flavors, e.g., see Expert Panel, Toxicology, Decision Tree, Consumption Ratio, and Chart 486 - FEMA GRAS Lists Numbers Included, FDA GRAS, Bulk Flavor Labeling Statement.

[0043] As used herein, the term “effective amount” refers to an amount that is sufficient to achieve the desired modification of a physical property of the composition or material. For example, an “effective amount” of a disclosed sweetener composition or a sweetening agent refers to an amount that is sufficient to achieve the desired improvement in the property modulated by the formulation component, e.g. achieving the desired level of sweetness, sweetness appearance time, sweetness linger, sweetness desensitization, body / mouthfeel, sourness, saltiness, bitterness, or astringency. The specific level in terms of wt% in a composition required as an effective amount will depend upon a variety of factors including the amount and type of sweetener, amount and type of taste modulator, amount and type of 2024204097   17 Jun 2024 salts and / or cations, and end use of the product made using the composition.

[0044] As used herein, the terms “optional” or “optionally” means that the subsequently described event or circumstance can or cannot occur, and that the description includes instances where said event or circumstance occurs and instances where it does not.

[0045] Unless otherwise specified, temperatures referred to herein are based on atmospheric pressure (i.e. one atmosphere). Taste Modulator Compositions

[0046] In various aspects, the present disclosure, relates to taste modulator compositions comprising one or more taste modulator components. The taste modulator component improves key properties associated with edible liquids and foodstuffs, including overall taste response; mitigation of various flavor profile issues; improves desensitization / adaptation profile issues; and improves body / mouthfeel characteristics. In a further aspect, the disclosed taste modulator compositions comprise a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+. The taste modulator compositions can optionally further comprise one or more additional taste modulator components, e.g., a second taste modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+; a third taste modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+; and a fourth taste modulator component comprising a fourth salt having a fourth cation selected from Na+, K+, Ca2+, and Mg2+. In some instances, the additional taste modulator components each comprise a different cation selected from Na+, K+, Ca2+, and Mg2+.

[0047] In various aspects, a disclosed taste modulator composition comprises a first salt having a first cation independently selected from Na+, K+, Ca2+, and Mg2+; optionally a second salt having a second cation independently selected from Na+, K+, Ca2+, and Mg2+; optionally a third salt having a third cation independently selected from Na+, K+, Ca2+, and Mg2+; and optionally a fourth salt having a fourth cation independently selected from Na+, K+, Ca2+, and Mg2+; provided that first cation, second cation, third cation, and fourth cation are not the same.

[0048] In a further aspect, a disclosed modulator composition comprises a first salt having a first cation and a first anion, such that the first cation is selected from Na+, K+, Ca2+, and Mg2+; and a first anion is selected from gluconate (CeHnO / 1), citrate (CeHsO / 3), hydrogen citrate (CeHeO / 2), dihydrogen citrate (CeHyO / 1), malate (C4H6O5'2), hydrogen malate (C^yOs'1), maleate (C4H2O4'2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4'2), hydrogen fumarate (C4H3O4'1), succinate (C4H4O4'2), hydrogen succinate (C4HsO4’1), glutarate (CsHeO^2), hydrogen glutarate (CsHyO^1), adipate C6H8O4'2), hydrogen adipate CeHgO^1), lactate (CsHsOs-1), tartrate (C4H4O6'2), bitartrate ^HsOe'1), phosphate (PO4'3), monohydrogen 2024204097   17 Jun 2024 phosphate (HPO4’2), dihydrogen phosphate (H2PO4‘), fluoride (F’), chloride (Cl’), sulfate (SO4‘ 2), bisulfate (HSO4’1), nitrate (NO3’), carbonate (CO3’2), bicarbonate (HCO3’), glycerate (C3H5O4’1), glycolate (C2H3O3’1), or combinations thereof. In a specific aspect, the first anion comprises citrate (C6HsO7’3), chloride (Cl’), phosphate (PO4’3), carbonate (CO3’2), and combinations thereof. Alternatively, in an aspect, the first anion comprises citrate (C6HsO7’3) or the first anion comprises chloride (Cl’).

[0049] In a further aspect, a disclosed taste modulator composition comprises a first salt having a first cation and a first anion; optionally a second salt having a second cation and a second anion; optionally a third salt having a third cation and a third anion; and optionally a fourth salt having a fourth cation and a fourth anion; the first cation is independently selected from Na+, K+, Ca2+, and Mg2+; the second cation is independently selected from Na+, K+, Ca2+, and Mg2+; the third cation is independently selected from Na+, K+, Ca2+, and Mg2+; and the fourth cation is independently selected from Na+, K+, Ca2+, and Mg2+; the first anion is independently selected from gluconate (C6HnO7’1), citrate (C6HsO7’3), hydrogen citrate (CeHeO / 2), dihydrogen citrate (C6H7O7’1), malate (C4H6O5’2), hydrogen malate (C4H70s’1), maleate (C4H2O4’2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4’2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4’2), hydrogen succinate (C4H5O4’1), glutarate (C5H6O4’2), hydrogen glutarate (CsH7O4’1), adipate C6H8O4’2), hydrogen adipate C6H9O4’1), lactate (C3H5O3’1), tartrate (C4H4O6’2), bitartrate (C4H5O6’1), phosphate (PO4’3), monohydrogen phosphate (HPO4’2), dihydrogen phosphate (H2PO4’), fluoride (F-), chloride (Cl’), sulfate (SO4‘ 2), bisulfate (HSO4’1), nitrate (NO3‘), carbonate (CO3’2), bicarbonate (HCO3‘), glycerate (C3H5O4’1), glycolate (C2H3O3’1), or combinations thereof; the second anion is independently selected from gluconate (C6HnO7’1), citrate (CeHsO / 3), hydrogen citrate (CeHeO / 2), dihydrogen citrate (C6H7O7’1), malate (C4HeOs’2), hydrogen malate (C4H7O5’1), maleate (C4H2O4’2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4’2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4’2), hydrogen succinate (C4H5O4’1), glutarate (CsHeO4’2), hydrogen glutarate (C5H7O4’1), adipate CeHsO / 2), hydrogen adipate CeH9O4’1), lactate (C3H5O3’1), tartrate (C4H4O6’2), bitartrate (C4H50e’1), phosphate (PO4’3), monohydrogen phosphate (HPO4’2), dihydrogen phosphate (H2PO4‘), fluoride (F’), chloride (Cl’), sulfate (SO4’2), bisulfate (HSO4’1), nitrate (NO3‘), carbonate (CO3’2), bicarbonate (HCO3‘), glycerate (C3H5O4’1), glycolate (C2H3O3’1), or combinations thereof; the third anion is independently selected from gluconate (C6HhO7’1), citrate (C6HsO7’3), hydrogen citrate (C6H6O7’2), dihydrogen citrate (C6H7O7’1), malate (C4H60s’2), hydrogen malate (C4H7O5’1), maleate (C4H2O4’2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4’2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4’2), hydrogen succinate (C4H5O4’1), glutarate (CsHsO / 2), hydrogen glutarate (C5H7O4’1), adipate C6HsO4’2), hydrogen adipate C6H9O4’1), lactate (C3H5O3’1), tartrate (C4H4O6’2), bitartrate 2024204097   17 Jun 2024 (C4H5O6'1), phosphate (PO4-3), monohydrogen phosphate (HPO4-2), dihydrogen phosphate (H2PO4-), fluoride (F), chloride (Ch), sulfate (SO4'2), bisulfate (HSO4'1), nitrate (NO3’), carbonate (CO3-2), bicarbonate (HCO3_), glycerate (C3H5O4'1), glycolate (C2H3O3'1), or combinations thereof; and the fourth anion is independently selected from gluconate (CeHnOf 1), citrate (CeHsO / 3), hydrogen citrate (C6H6O7'2), dihydrogen citrate (C6H7O7'1), malate (C4H6O5'2), hydrogen malate (C4H7O5'1), maleate (C4H2O4-2), hydrogen maleate (C4H3O4-1), fumarate (C4H2O4-2), hydrogen fumarate (C4H3O4-1), succinate (C4H4O4-2), hydrogen succinate (C4H5O4'1), glutarate (CsHeO^2), hydrogen glutarate (C5H7O4'1), adipate C6H8O4'2), hydrogen adipate C6H9O4'1), lactate (C3H5O3'1), tartrate (C4H4O6'2), bitartrate (C4H5O6'1), phosphate (PO4-3), monohydrogen phosphate (HPO4-2), dihydrogen phosphate (H2PO4_), fluoride (F-), chloride (CP), sulfate (SO4-2), bisulfate (HSO4-1), nitrate (NO3_), carbonate (CO3-2), bicarbonate (HCO3‘), glycerate (C3H5O4'1), glycolate (C2H3O3-1), or combinations thereof. In some instances, the first cation, the second cation, the third cation, and the fourth cation are not the same. In other instances, some or all of the first cation, the second cation, the third cation, and the fourth cation can be the same, provided that the first anion, the second anion, the third anion, and the fourth anion are not the same.

[0050] In a further aspect, a disclosed taste modulator composition comprises a first salt having a first cation and a first anion; a second salt having a second cation and a second anion; optionally a third salt having a third cation and a third anion; and optionally a fourth salt having a fourth cation and a fourth anion; the first cation is independently selected from Na+, K+, Ca2+, and Mg2+; the second cation is independently selected from Na+, K+, Ca2+, and Mg2+; the third cation is independently selected from Na+, K+, Ca2+, and Mg2+; and the fourth cation is independently selected from Na+, K+, Ca2+, and Mg2+; the first anion is independently selected from gluconate (C6HnO7'1), citrate (CeHsO / 3), hydrogen citrate (CeHeO / 2), dihydrogen citrate (C6H7O7'1), malate (C4H6O5'2), hydrogen malate (C4H7O5'1), maleate (C4H2O4-2), hydrogen maleate (C4H3O4-1), fumarate (C4H2O4-2), hydrogen fumarate (C4H3O4-1), succinate (C4H4O4-2), hydrogen succinate (C4H5O4'1), glutarate (CsHeO^2), hydrogen glutarate (C5H7O4'1), adipate C6H8O4'2), hydrogen adipate C6H9O4'1), lactate (C3H5O3'1), tartrate (C4H4O6'2), bitartrate (C4H5O6'1), phosphate (PO4-3), monohydrogen phosphate (HPO4-2), dihydrogen phosphate (H2PO4_), fluoride (F-), chloride (CP), sulfate (SO4-2), bisulfate (HSO4-1), nitrate (NO3_), carbonate (CO3-2), bicarbonate (HCO3_), glycerate (C3H5O4'1), glycolate (C2H3O3-1), or combinations thereof; the second anion is independently selected from gluconate (C6HnO7'1), citrate (CeHsO / 3), hydrogen citrate (CeHeO / 2), dihydrogen citrate (C6H7O7'1), malate (C4H6O5'2), hydrogen malate (C4H7O5'1), maleate (C4H2O4-2), hydrogen maleate (C4H3O4-1), fumarate (C4H2O4-2), hydrogen fumarate (C4H3O4-1), succinate (C4H4O4-2), hydrogen succinate (C4H5O4'1), glutarate (CsHeO^2), hydrogen glutarate (C5H7O4'1), adipate 2024204097   17 Jun 2024 C6H8O4’2), hydrogen adipate CeH9O4’1), lactate (C3H5O3’1), tartrate (C4H4O6’2), bitartrate (C4HsO8^), phosphate (PO4’3), monohydrogen phosphate (HPO4-2), dihydrogen phosphate (H2PO4-), fluoride (F), chloride (Ch), sulfate (SO4-2), bisulfate (HSO4-1), nitrate (NO3’), carbonate (CO3-2), bicarbonate (HCO3‘), glycerate (C3H5O4’1), glycolate (C2H3O3’1), or combinations thereof; the third anion is independently selected from gluconate (C6HnO7’1), citrate (CeHsO / 3), hydrogen citrate (CeHeO / 2), dihydrogen citrate (C6H7O7’1), malate (C4HeOs’ 2), hydrogen malate (C4H7O5’1), maleate (C4H2O4-2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4-2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4-2), hydrogen succinate (C4H5O4’ 1), glutarate (CsHeO4’2), hydrogen glutarate (C5H7O4’1), adipate C6H8O4’2), hydrogen adipate C6H9O4’1), lactate (C3H5O3’1), tartrate (C4H4O6’2), bitartrate (C4HsOe’1), phosphate (PO4-3), monohydrogen phosphate (HPO4-2), dihydrogen phosphate (H2PO4‘), fluoride (F’), chloride (Cl’), sulfate (SO4-2), bisulfate (HSO4’1), nitrate (NO3’), carbonate (CO3’2), bicarbonate (HCO3‘ ), glycerate (C3H5O4’1), glycolate (C2H3O3’1), or combinations thereof; and the fourth anion is independently selected from gluconate (C6HnO7’1), citrate (CeHsO7’3), hydrogen citrate (CeHeO / 2), dihydrogen citrate (C6H7O7’1), malate (C4H6O5’2), hydrogen malate (C4H70s’1), maleate (C4H2O4’2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4’2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4’2), hydrogen succinate (C4H5O4’1), glutarate (CsHeO4’2), hydrogen glutarate (C5H7O4’1), adipate C6H8O4’2), hydrogen adipate C6H9O4’1), lactate (C3H5O3’1), tartrate (C4H4O6’2), bitartrate (C4HsOe’1), phosphate (PO4-3), monohydrogen phosphate (HPO4’2), dihydrogen phosphate (H2PO4’), fluoride (F’), chloride (Cl’), sulfate (SO4‘ 2), bisulfate (HSO4’1), nitrate (NO3’), carbonate (CO3’2), bicarbonate (HCO3‘), glycerate (C3H5O4’1), glycolate (C2H3O3’1), or combinations thereof. In some instances, the first cation, the second cation, the third cation, and the fourth cation are not the same. In other instances, some or all of the first cation, the second cation, the third cation, and the fourth cation can be the same, provided that the first anion, the second anion, the third anion, and the fourth anion are not the same.

[0051] In a further aspect, a disclosed taste modulator composition comprises a first salt having a first cation and a first anion; a second salt having a second cation and a second anion; a third salt having a third cation and a third anion; and optionally a fourth salt having a fourth cation and a fourth anion; the first cation is independently selected from Na+, K+, Ca2+, and Mg2+; the second cation is independently selected from Na+, K+, Ca2+, and Mg2+; the third cation is independently selected from Na+, K+, Ca2+, and Mg2+; and the fourth cation is independently selected from Na+, K+, Ca2+, and Mg2+; the first anion is independently selected from gluconate (C6HnO7’1), citrate (CeHsO / 3), hydrogen citrate (CeHeO / 2), dihydrogen citrate (C6H7O7’1), malate (C4HeOs’2), hydrogen malate (C4H7O5’1), maleate (C4H2O4’2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4’2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4’2), 2024204097   17 Jun 2024 hydrogen succinate (C4H5O4’1), glutarate (CsHeO^2), hydrogen glutarate (CsH7O4’1), adipate C6H8O4’2), hydrogen adipate CeHgO^1), lactate (C3H5O3’1), tartrate (C4H4O6’2), bitartrate (C4H5O6'1), phosphate (PO4’3), monohydrogen phosphate (HPO4-2), dihydrogen phosphate (H2PO4-), fluoride (F), chloride (Ch), sulfate (SO4’2), bisulfate (HSO4’1), nitrate (NO3’), carbonate (CO3’2), bicarbonate (HCO3’), glycerate (C3H5O4’1), glycolate (C2H3O3’1), or combinations thereof; the second anion is independently selected from gluconate (CeHnO / 1), citrate (C6H5O7’3), hydrogen citrate (C6H6O7'2), dihydrogen citrate (C6H7O7’1), malate (C4H6O5’ 2), hydrogen malate (C4H7O5’1), maleate (C4H2O4’2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4’2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4’2), hydrogen succinate (C4H5O4’ 1), glutarate (CsHeO^2), hydrogen glutarate (CsH7O4’1), adipate C6H8O4’2), hydrogen adipate C6H9O4'1), lactate (C3H5O3’1), tartrate (C4H4O6’2), bitartrate (C4H5O6’1), phosphate (PO4’3), monohydrogen phosphate (HPO4-2), dihydrogen phosphate (H2PO4‘), fluoride (F’), chloride (Cl-), sulfate (SO4-2), bisulfate (HSO4’1), nitrate (NO3’), carbonate (CO3’2), bicarbonate (HCO3’ ), glycerate (C3H5O4’1), glycolate (C2H3O3’1), or combinations thereof; the third anion is independently selected from gluconate (CeHnO / 1), citrate (CeHsCV3), hydrogen citrate (CeHeO / 2), dihydrogen citrate (CeFFO / 1), malate (C4H6O5’2), hydrogen malate (C4H70s’1), maleate (C4H2O4’2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4’2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4’2), hydrogen succinate (C4H5O4’1), glutarate (CsHeO^2), hydrogen glutarate (CsH7O4’1), adipate C6H8O4’2), hydrogen adipate C6H9O4’1), lactate (C3H5O3’1), tartrate (C4H4O6’2), bitartrate (C4H5O6’1), phosphate (PO4’3), monohydrogen phosphate (HPO4’2), dihydrogen phosphate (H2PO4’), fluoride (F-), chloride (Cl’), sulfate (SO4‘ 2), bisulfate (HSO4’1), nitrate (NO3‘), carbonate (CO3’2), bicarbonate (HCO3‘), glycerate (C3H5O4’1), glycolate (C2H3O3’1), or combinations thereof; and the fourth anion is independently selected from gluconate (CeHnO?’1), citrate (CeHsO / 3), hydrogen citrate (CeHeO / 2), dihydrogen citrate (C6H7O7’1), malate (C4H6O5’2), hydrogen malate (C4H70s’1), maleate (C4H2O4’2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4’2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4’2), hydrogen succinate (C4H5O4’1), glutarate (CsHeO^2), hydrogen glutarate (CsH7O4’1), adipate C6H8O4’2), hydrogen adipate C6H9O4’1), lactate (C3H5O3’1), tartrate (C4H4O6’2), bitartrate (C4H5O6’1), phosphate (PO4’3), monohydrogen phosphate (HPO4’2), dihydrogen phosphate (H2PO4‘), fluoride (F’), chloride (Cl’), sulfate (SO4’2), bisulfate (HSO4’1), nitrate (NO3j, carbonate (CO3’2), bicarbonate (HCO3‘), glycerate (C3H5O4’1), glycolate (C2H3O3’1), or combinations thereof. In some instances, the first cation, the second cation, the third cation, and the fourth cation are not the same. In other instances, some or all of the first cation, the second cation, the third cation, and the fourth cation can be the same, provided that the first anion, the second anion, the third anion, and the fourth anion are not the same.

[0052] In a further aspect, a disclosed taste modulator composition comprises a first salt 2024204097   17 Jun 2024 having a first cation and a first anion; a second salt having a second cation and a second anion; a third salt having a third cation and a third anion; the first cation is independently selected from Na+, K+, Ca2+, and Mg2+; the second cation is independently selected from Na+, K+, Ca2+, and Mg2+; the third cation is independently selected from Na+, K+, Ca2+, and Mg2+; the first anion is independently selected from gluconate (C8HnO7’1), citrate (CeHsO / 3), hydrogen citrate (CeHeO / 2), dihydrogen citrate (C6H7O7’1), malate (C4H6O5’2), hydrogen malate (C4H7O5’1), maleate (C^CV2), hydrogen maleate (C4H3O4’1), fumarate (C^CV2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4’2), hydrogen succinate (C4H5O4’1), glutarate (CsHeO^ 2), hydrogen glutarate (C5H7O4’1), adipate C6H8O4’2), hydrogen adipate CeHgO^1), lactate (C3H5O3’1), tartrate (C4H4O6’2), bitartrate (C4H5O6'1), phosphate (PO4’3), monohydrogen phosphate (HPO4'2), dihydrogen phosphate (H2PO4’), fluoride (F’), chloride (Cl’), sulfate (SO4‘ 2), bisulfate (HSO4’1), nitrate (NO3’), carbonate (CO3’2), bicarbonate (HCO3’), glycerate (C3H5O4’1), glycolate (C2H3O3’1), or combinations thereof; the second anion is independently selected from gluconate (C6HnO7’1), citrate (CeHsO / 3), hydrogen citrate (CeHeO / 2), dihydrogen citrate (C6H7O7’1), malate (C4H6O5’2), hydrogen malate (C4H70s’1), maleate (C4H2O4’2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4’2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4’2), hydrogen succinate (C4H5O4’1), glutarate (CsHeO^2), hydrogen glutarate (C5H7O4’1), adipate C6H8O4’2), hydrogen adipate C6H9O4’1), lactate (C3H5O3’1), tartrate (C4H4O6’2), bitartrate (C4H5O6’1), phosphate (PO4’3), monohydrogen phosphate (HPO4’2), dihydrogen phosphate (H2PO4’), fluoride (F’), chloride (Cl’), sulfate (SO4’2), bisulfate (HSO4’1), nitrate (NO3’), carbonate (CO3’2), bicarbonate (HCO3‘), glycerate (C3H5O4’1), glycolate (C2H3O3’1), or combinations thereof; and the third anion is independently selected from gluconate (C6HnO7’1), citrate (CeHsO / 3), hydrogen citrate (CeHeO / 2), dihydrogen citrate (C6H7O7’1), malate (C4H6O5’2), hydrogen malate (C4H7O5’1), maleate (C4H2O4’2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4’2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4’2), hydrogen succinate (C4H5O4’1), glutarate (CsHeO^2), hydrogen glutarate (C5H7O4’1), adipate C6H8O4’2), hydrogen adipate C6H9O4’1), lactate (C3H5O3’1), tartrate (C4H4O6’2), bitartrate (C4H5O6’1), phosphate (PO4’3), monohydrogen phosphate (HPO4’2), dihydrogen phosphate (H2PO4’), fluoride (F), chloride (Ch), sulfate (SO4’2), bisulfate (HSO4’1), nitrate (NO3’), carbonate (CO3’2), bicarbonate (HCO3‘), glycerate (C3H5O4’1), glycolate (C2H3O3’1), or combinations thereof. In some instances, the first cation, the second cation, the third cation, and the fourth cation are not the same. In other instances, some or all of the first cation, the second cation, the third cation, and the fourth cation can be the same, provided that the first anion, the second anion, the third anion, and the fourth anion are not the same.

[0053] In a further aspect, a disclosed taste modulator composition comprises a first salt having a first cation and a first anion; a second salt having a second cation and a second 2024204097   17 Jun 2024 anion; a third salt having a third cation and a third anion; the first cation is K+; the second cation is Mg2+; the third cation is Ca2+; the first anion is independently selected from gluconate (C6HnOy’1), citrate (CeHsO / 3), hydrogen citrate (CeHeOy-2), dihydrogen citrate (C6HyOy’1), malate (C4H6O5’2), hydrogen malate (C4HyO5’1), maleate (C4H2O4’2), hydrogen maleate (C4H3O4'1), fumarate (C4H2O4’2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4’2), hydrogen succinate (C4HsO4’1), glutarate (C5H6O4’2), hydrogen glutarate (C5HyO4’1), adipate C6H8O4’2), hydrogen adipate C8H9O4’1), lactate (CsHsOs’1), tartrate (C4H40s’2), bitartrate (C4H5O6'1), phosphate (PO4’3), monohydrogen phosphate (HPO4’2), dihydrogen phosphate (H2PO4-), fluoride (F), chloride (Ch), sulfate (SO4’2), bisulfate (HSO4’1), nitrate (NO3’), carbonate (CO3’2), bicarbonate (HCO3’), glycerate (CsHsO^1), glycolate (C2H3O3’1), or combinations thereof; the second anion is independently selected from gluconate (CeHnO?’1), citrate (CeHsO / 3), hydrogen citrate (CeHeO / 2), dihydrogen citrate (C6HyOy’1), malate (C4H8O5’ 2), hydrogen malate (C4HyO5’1), maleate (C4H2O4’2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4’2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4’2), hydrogen succinate (C4H5O4’ 1), glutarate (CsHeCU-2), hydrogen glutarate (C5HyO4’1), adipate C6H8O4’2), hydrogen adipate C6H9O4’1), lactate (C3H5O3’1), tartrate (C4H4O6’2), bitartrate (C4H5O6’1), phosphate (PO4’3), monohydrogen phosphate (HPO4’2), dihydrogen phosphate (H2PO4’), fluoride (F’), chloride (Cl-), sulfate (SO4’2), bisulfate (HSO4’1), nitrate (NO3’), carbonate (CO3’2), bicarbonate (HCO3’ ), glycerate (CsHsO^1), glycolate (C2H3O3’1), or combinations thereof; and the third anion is independently selected from gluconate (C6HnOy’1), citrate (CeHsOy-3), hydrogen citrate (CeHeOy-2), dihydrogen citrate (C6HyOy’1), malate (C4H6O5'2), hydrogen malate (C4HyO5’1), maleate (C4H2O4’2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4’2), hydrogen fumarate (C4H3O4'1), succinate (C4H4O4’2), hydrogen succinate (C4HsO4’1), glutarate (CsHeO^2), hydrogen glutarate (C5HyO4’1), adipate C6H8O4’2), hydrogen adipate C6H9O4’1), lactate (CsHsOs-1), tartrate (C4H4O6’2), bitartrate ^HsOe'1), phosphate (PO4’3), monohydrogen phosphate (HPO4’2), dihydrogen phosphate (H2PO4’), fluoride (F-), chloride (Cl’), sulfate (SO4‘ 2), bisulfate (HSO4’1), nitrate (NO3’), carbonate (CO3’2), bicarbonate (HCO3’), glycerate (CsHsO^1), glycolate (C2H3O3’1), or combinations thereof. In some instances, the first cation, the second cation, the third cation, and the fourth cation are not the same. In other instances, some or all of the first cation, the second cation, the third cation, and the fourth cation can be the same, provided that the first anion, the second anion, the third anion, and the fourth anion are not the same.

[0054] In a further aspect, a disclosed taste modulator composition comprises a first salt having a first cation and a first anion; a second salt having a second cation and a second anion; a third salt having a third cation and a third anion; the first cation is K+; the second cation is Mg2+; the third cation is Ca2+; the first anion is independently selected from citrate 2024204097   17 Jun 2024 (CeHsO / 3) or conjugate acid form thereof, chloride (CP), sulfate (SO4'2), or bisulfate (HSO4'1), or combinations thereof; the second anion is independently selected from citrate (CeHsO / 3) or conjugate acid form thereof, chloride (Cl), sulfate (SO4-2), or bisulfate (HSO4-1), or combinations thereof; and the third anion is independently selected from citrate (CeHsO / 3) or conjugate acid form thereof, chloride (Cl), sulfate (SO4-2), or bisulfate (HSO4-1), or combinations thereof. In some instances, the first cation, the second cation, the third cation, and the fourth cation are not the same. In other instances, some or all of the first cation, the second cation, the third cation, and the fourth cation can be the same, provided that the first anion, the second anion, the third anion, and the fourth anion are not the same.

[0055] In various aspects, a disclosed taste modulator composition comprises a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+ and a first anion; and a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+ and a second anion; such that the first taste modulator component is present at a concentration of from about 0 mM to about 25 mM if the first cation is Na+ or K+, or at a concentration of from about 0 mM to about 10 mM if the first cation is Ca2+ or Mg2+; and such that the second taste modulator component is present at a concentration of from about 0 mM to about 25 mM if the second cation is Na+ or K+, or at a concentration of from about 0 mM to about 10 mM if the second cation is Ca2+ or Mg2.

[0056] In various aspects, a disclosed taste modulator composition comprises a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+ and a first anion; and a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+ and a second anion; such that the first taste modulator component is present at a concentration of from about 0 mM to about 25 mM if the first cation is Na+ or K+, or at a concentration of from about 0 mM to about 5 mM if the first cation is Ca2+ or Mg2+; and such that the second taste modulator component is present at a concentration of from about 0 mM to about 25 mM if the second cation is Na+ or K+, or at a concentration of from about 0 mM to about 10 mM if the second cation is Ca2+ or Mg2 + or K+, or at a concentration of from about 0 mM to about 10 mM if the third cation is Ca2+ or Mg2+.

[0057] In various aspects, a disclosed taste modulator composition comprises a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+ and a first anion; and a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+ and a second anion; such that the first taste modulator component is present at a concentration of from about 0 mM to about 10 mM if the first cation is Na+ or K+, or at a concentration of from about 0 mM to about 5 mM 2024204097   17 Jun 2024 if the first cation is Ca2+ or Mg2+; and such that the second taste modulator component is present at a concentration of from about 0 mM to about 10 mM if the second cation is Na+ or K+, or at a concentration of from about 0 mM to about 5 mM if the second cation is Ca2+ or Mg2 +

[0058] In various aspects, a disclosed taste modulator composition comprises a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+ and a first anion; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+ and a second anion; such that the first taste modulator component is present at a concentration of from about 0.1 mM to about 25 mM if the first cation is Na+ or K+, or at a concentration of from about 0.1 mM to about 10 mM if the first cation is Ca2+ or Mg2+; and such that the second taste modulator component is present at a concentration of from about 0.1 mM to about 25 mM if the second cation is Na+ or K+, or at a concentration of from about 0.1 mM to about 10 mM if the second cation is Ca2+ or Mg2+ or Mg2+.

[0059] In various aspects, a disclosed taste modulator composition comprises a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+ and a first anion; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+ and a second anion; such that the first taste modulator component is present at a concentration of from about 0.1 mM to about 25 mM if the first cation is Na+ or K+, or at a concentration of from about 0.1 mM to about 5 mM if the first cation is Ca2+ or Mg2+; and such that the second taste modulator component is present at a concentration of from about 0.1 mM to about 25 mM if the second cation is Na+ or K+, or at a concentration of from about 0.1 mM to about 10 mM if the second cation is Ca2+ or Mg2+.

[0060] In various aspects, a disclosed taste modulator composition comprises a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+ and a first anion; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+ and a second anion; such that the first taste modulator component is present at a concentration of from about 0.1 mM to about 10 mM if the first cation is Na+ or K+, or at a concentration of from about 0.1 mM to about 5 mM if the first cation is Ca2+ or Mg2+; and such that the second taste modulator component is present at a concentration of from about 0.1 mM to about 10 mM if the second cation is Na+ or K+, or at a concentration of from about 0.1 mM to about 5 mM if the second cation is Ca2+ or Mg2+.

[0061] In various aspects, a disclosed taste modulator composition comprises a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+ and a first anion; a second modulator component comprising a second salt having 2024204097   17 Jun 2024 a second cation selected from Na+, K+, Ca2+, and Mg2+ and a second anion; such that the first taste modulator component is present at a concentration of from about 1 mM to about 25 mM if the first cation is Na+ or K+, or at a concentration of from about 1 mM to about 10 mM if the first cation is Ca2+ or Mg2+; and such that the second taste modulator component is present at a concentration of from about 1 mM to about 25 mM if the second cation is Na+ or K+, or at a concentration of from about 1 mM to about 10 mM if the second cation is Ca2+ or Mg2+.

[0062] In various aspects, a disclosed taste modulator composition comprises a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+ and a first anion; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+ and a second anion; such that the first taste modulator component is present at a concentration of from about 1 mM to about 25 mM if the first cation is Na+ or K+, or at a concentration of from about 1 mM to about 5 mM if the first cation is Ca2+ or Mg2+; and such that the second taste modulator component is present at a concentration of from about 1 mM to about 25 mM if the second cation is Na+ or K+, or at a concentration of from about 1 mM to about 10 mM if the second cation is Ca2+ or Mg2+.

[0063] In various aspects, a disclosed taste modulator composition comprises a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+ and a first anion; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+ and a second anion; such that the first taste modulator component is present at a concentration of from about 1 mM to about 10 mM if the first cation is Na+ or K+, or at a concentration of from about 1 mM to about 5 mM if the first cation is Ca2+ or Mg2+; and such that the second taste modulator component is present at a concentration of from about 1 mM to about 10 mM if the second cation is Na+ or K+, or at a concentration of from about 1 mM to about 5 mM if the second cation is Ca2+ or Mg2+.

[0064] In various aspects, a disclosed taste modulator composition comprises a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+; such that the first taste modulator component is present at a concentration of from about 0 mM to about 25 mM if the first cation is Na+ or K+, or at a concentration of from about 0 mM to about 10 mM if the first cation is Ca2+ or Mg2+; such that the second taste modulator component is present at a concentration of from about 0 mM to about 25 mM if the second cation is Na+ or K+, or at a concentration of from about 0 mM to about 10 mM if the second cation is Ca2+ or Mg2+; and such that the third taste modulator component is present at a concentration of from about 0 mM to about 25 mM if the third cation is Na+ or K+, or at a concentration of from about 0 mM 2024204097   17 Jun 2024 to about 10 mM if the third cation is Ca2+ or Mg2+.

[0065] In various aspects, a disclosed taste modulator composition comprises a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+; such that the first taste modulator component is present at a concentration of from about 0 mM to about 25 mM if the first cation is Na+ or K+, or at a concentration of from about 0 mM to about 5 mM if the first cation is Ca2+ or Mg2+; such that the second taste modulator component is present at a concentration of from about 0 mM to about 25 mM if the second cation is Na+ or K+, or at a concentration of from about 0 mM to about 10 mM if the second cation is Ca2+ or Mg2+; and such that the third taste modulator component is present at a concentration of from about 0 mM to about 25 mM if the third cation is Na+ or K+, or at a concentration of from about 0 mM to about 10 mM if the third cation is Ca2+ or Mg2+.

[0066] In various aspects, a disclosed taste modulator composition comprises a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+; such that the first taste modulator component is present at a concentration of from about 0 mM to about 10 mM if the first cation is Na+ or K+, or at a concentration of from about 0 mM to about 5 mM if the first cation is Ca2+ or Mg2+; such that the second taste modulator component is present at a concentration of from about 0 mM to about 10 mM if the second cation is Na+ or K+, or at a concentration of from about 0 mM to about 5 mM if the second cation is Ca2+ or Mg2+; and such that the third taste modulator component is present at a concentration of from about 0 mM to about 10 mM if the third cation is Na+ or K+, or at a concentration of from about 0 mM to about 5 mM if the third cation is Ca2+ or Mg2+.

[0067] In various aspects, a disclosed taste modulator composition comprises a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+; such that the first taste modulator component is present at a concentration of from about 0.1 mM to about 25 mM if the first cation is Na+ or K+, or at a concentration of from about 0.1 mM to about 10 mM if the first cation is Ca2+ or Mg2+; such that the second taste modulator component is present at a concentration of from about 0.1 mM to about 25 mM if the second cation is Na+ or K+, or at a 2024204097   17 Jun 2024 concentration of from about 0.1 mM to about 10 mM if the second cation is Ca2+ or Mg2+; and such that the third taste modulator component is present at a concentration of from about 0.1 mM to about 25 mM if the third cation is Na+ or K+, or at a concentration of from about 0.1 mM to about 10 mM if the third cation is Ca2+ or Mg2+.

[0068] In various aspects, a disclosed taste modulator composition comprises a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+; such that the first taste modulator component is present at a concentration of from about 0.1 mM to about 25 mM if the first cation is Na+ or K+, or at a concentration of from about 0.1 mM to about 5 mM if the first cation is Ca2+ or Mg2+; such that the second taste modulator component is present at a concentration of from about 0.1 mM to about 25 mM if the second cation is Na+ or K+, or at a concentration of from about 0.1 mM to about 10 mM if the second cation is Ca2+ or Mg2+; and such that the third taste modulator component is present at a concentration of from about 0.1 mM to about 25 mM if the third cation is Na+ or K+, or at a concentration of from about 0.1 mM to about 10 mM if the third cation is Ca2+ or Mg2+.

[0069] In various aspects, a disclosed taste modulator composition comprises a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+; such that the first taste modulator component is present at a concentration of from about 0.1 mM to about 10 mM if the first cation is Na+ or K+, or at a concentration of from about 0.1 mM to about 5 mM if the first cation is Ca2+ or Mg2+; such that the second taste modulator component is present at a concentration of from about 0.1 mM to about 10 mM if the second cation is Na+ or K+, or at a concentration of from about 0.1 mM to about 5 mM if the second cation is Ca2+ or Mg2+; and such that the third taste modulator component is present at a concentration of from about 0.1 mM to about 10 mM if the third cation is Na+ or K+, or at a concentration of from about 0.1 mM to about 5 mM if the third cation is Ca2+ or Mg2+.

[0070] In various aspects, a disclosed taste modulator composition comprises a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+; such that the first taste modulator component is present at a concentration of from about 1 mM to about 25 mM if the 2024204097   17 Jun 2024 first cation is Na+ or K+, or at a concentration of from about 1 mM to about 10 mM if the first cation is Ca2+ or Mg2+; such that the second taste modulator component is present at a concentration of from about 1 mM to about 25 mM if the second cation is Na+ or K+, or at a concentration of from about 1 mM to about 10 mM if the second cation is Ca2+ or Mg2+; and such that the third taste modulator component is present at a concentration of from about 1 mM to about 25 mM if the third cation is Na+ or K+, or at a concentration of from about 1 mM to about 10 mM if the third cation is Ca2+ or Mg2+.

[0071] In various aspects, a disclosed taste modulator composition comprises a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+; such that the first taste modulator component is present at a concentration of from about 1 mM to about 25 mM if the first cation is Na+ or K+, or at a concentration of from about 1 mM to about 5 mM if the first cation is Ca2+ or Mg2+; such that the second taste modulator component is present at a concentration of from about 1 mM to about 25 mM if the second cation is Na+ or K+, or at a concentration of from about 1 mM to about 10 mM if the second cation is Ca2+ or Mg2+; and such that the third taste modulator component is present at a concentration of from about 1 mM to about 25 mM if the third cation is Na+ or K+, or at a concentration of from about 1 mM to about 10 mM if the third cation is Ca2+ or Mg2+.

[0072] In various aspects, a disclosed taste modulator composition comprises a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+; such that the first taste modulator component is present at a concentration of from about 1 mM to about 10 mM if the first cation is Na+ or K+, or at a concentration of from about 1 mM to about 5 mM if the first cation is Ca2+ or Mg2+; such that the second taste modulator component is present at a concentration of from about 1 mM to about 10 mM if the second cation is Na+ or K+, or at a concentration of from about 1 mM to about 5 mM if the second cation is Ca2+ or Mg2+; and such that the third taste modulator component is present at a concentration of from about 1 mM to about 10 mM if the third cation is Na+ or K+, or at a concentration of from about 1 mM to about 5 mM if the third cation is Ca2+ or Mg2+.

[0073] In various aspects, a disclosed taste modulator composition comprises a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+; a second modulator component comprising a second salt having a second cation 2024204097   17 Jun 2024 selected from Na+, K+, Ca2+, and Mg2+; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+; such that the first taste modulator component is present at a concentration of from about 0 mM to about 25 mM; and such that each of the second taste modulator component and the third modulator component are independently present at a concentration of from about 0 mM to about 10 mM.

[0074] In various aspects, a disclosed taste modulator composition comprises a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+; such that the first taste modulator component is present at a concentration of from about 0 mM to about 25 mM; and such that each of the second taste modulator component and the third modulator component are independently present at a concentration of from about 0 mM to about 5 mM.

[0075] In various aspects, a disclosed taste modulator composition comprises a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+; such that the first taste modulator component is present at a concentration of from about 0 mM to about 10 mM; and such that each of the second taste modulator component and the third modulator component are independently present at a concentration of from about 0 mM to about 5 mM.

[0076] In various aspects, a disclosed taste modulator composition comprises a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+; such that the first taste modulator component is present at a concentration of from about 0.1 mM to about 25 mM; and such that each of the second taste modulator component and the third modulator component are independently present at a concentration of from about 0.1 mM to about 10 mM.

[0077] In various aspects, a disclosed taste modulator composition comprises a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+; such that the first taste 2024204097   17 Jun 2024 modulator component is present at a concentration of from about 0.1 mM to about 25 mM; and such that each of the second taste modulator component and the third modulator component are independently present at a concentration of from about 0.1 mM to about 5 mM.

[0078] In various aspects, a disclosed taste modulator composition comprises a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+; such that the first taste modulator component is present at a concentration of from about 0.1 mM to about 10 mM; and such that each of the second taste modulator component and the third modulator component are independently present at a concentration of from about 0.1 mM to about 5 mM.

[0079] In various aspects, a disclosed taste modulator composition comprises a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+; such that the first taste modulator component is present at a concentration of from about 1 mM to about 25 mM; and such that each of the second taste modulator component and the third modulator component are independently present at a concentration of from about 1 mM to about 10 mM.

[0080] In various aspects, a disclosed taste modulator composition comprises a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+; such that the first taste modulator component is present at a concentration of from about 1 mM to about 25 mM; and such that each of the second taste modulator component and the third modulator component are independently present at a concentration of from about 1 mM to about 5 mM.

[0081] In various aspects, a disclosed taste modulator composition comprises a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+; such that the first taste modulator component is present at a concentration of from about 1 mM to about 10 mM; and such that each of the second taste modulator component and the third modulator component are independently present at a concentration of from about 1 mM to about 5 mM. 2024204097   17 Jun 2024

[0082] In various aspects, a disclosed taste modulator composition comprises a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+ and a first anion selected from citrate (CeHsO / 3), chloride (Cl-), phosphate (PO4’3), carbonate (CO3’2), sulfate (SO4’2), and combinations thereof; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+ and a second anion selected from citrate (CeHsO / 3), chloride (Cl’), phosphate (PO4’3), carbonate (CO3’2), sulfate (SO4’2), and combinations thereof; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+ and a third anion selected from citrate (CeHsO / 3), chloride (Cl’), phosphate (PO4’3), carbonate (CO3’2), sulfate (SO4’2), and combinations thereof; such that the first taste modulator component is present at a concentration of from about 0 mM to about 10 mM; and such that each of the second taste modulator component and the third modulator component are independently present at a concentration of from about 0 mM to about 5 mM.

[0083] In various aspects, a disclosed taste modulator composition comprises a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+; such that the first taste modulator component is present at a concentration of from about 0.1 mM to about 10 mM; and such that each of the second taste modulator component and the third modulator component are independently present at a concentration of from about 0.1 mM to about 5 mM.

[0084] In various aspects, a disclosed taste modulator composition comprises a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+ and a first anion selected from citrate (CeHsO / 3), chloride (Cl’), phosphate (PO4’3), carbonate (CO3’2), sulfate (SO4’2), and combinations thereof; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+ and a second anion selected from citrate (CeHsO / 3), chloride (Cl’), phosphate (PO4’3), carbonate (CO3’2), sulfate (SO4’2), and combinations thereof; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+ and a third anion selected from citrate (CeHsO / 3), chloride (Cl’), phosphate (PO4’3), carbonate (CO3’2), sulfate (SO4’2), and combinations thereof; such that the first taste modulator component is present at a concentration of from about 0.1 mM to about 10 mM; and such that each of the second taste modulator component and the third modulator component are independently present at a concentration of from about 0.1 mM to about 5 mM.

[0085] In various aspects, a disclosed taste modulator composition comprises a first taste modulator component comprising a first salt having a first cation comprising K+; a second 2024204097   17 Jun 2024 modulator component comprising a second salt having a second cation comprising Mg2+; and a third modulator component comprising a third salt having a third cation comprising Ca2+; such that the first taste modulator component is present at a concentration of from about 0 mM to about 10 mM; and such that each of the second taste modulator component and the third modulator component are independently present at a concentration of from about 0 mM to about 5 mM.

[0086] In various aspects, a disclosed taste modulator composition comprises a first taste modulator component comprising a first salt having a first cation comprising K+ and a first anion selected from citrate (CeHsO / 3), chloride (Cl-), phosphate (PO4-3), carbonate (CO3’2), sulfate (SO4’2), and combinations thereof; a second modulator component comprising a second salt having a second cation comprising Mg2+ and a second anion selected from citrate (CeHsO / 3), chloride (Cl-), phosphate (PO4-3), carbonate (CO3’2), sulfate (SO4’2), and combinations thereof; and a third modulator component comprising a third salt having a third cation comprising Ca2+ and a third anion selected from citrate (CeHsO?’3), chloride (Cl’), phosphate (PO4’3), carbonate (CO3’2), sulfate (SO4’2), and combinations thereof; such that the first taste modulator component is present at a concentration of from about 0 mM to about 10 mM; and such that each of the second taste modulator component and the third modulator component are independently present at a concentration of from about 0 mM to about 5 mM.

[0087] In various aspects, a disclosed taste modulator composition comprises a first taste modulator component comprising a first salt having a first cation comprising K+; a second modulator component comprising a second salt having a second cation comprising Mg2+; and a third modulator component comprising a third salt having a third cation comprising Ca2+; such that the first taste modulator component is present at a concentration of from about 0.1 mM to about 10 mM; and such that each of the second taste modulator component and the third modulator component are independently present at a concentration of from about 0.1 mM to about 5 mM.

[0088] In various aspects, a disclosed taste modulator composition comprises a first taste modulator component comprising a first salt having a first cation comprising K+ and a first anion selected from citrate (CeHsO / 3), chloride (Cl’), phosphate (PO4-3), carbonate (CO3’2), sulfate (SO4’2), and combinations thereof; a second modulator component comprising a second salt having a second cation comprising Mg2+ and a second anion selected from citrate (CeHsO / 3), chloride (Cl’), phosphate (PO4-3), carbonate (CO3’2), sulfate (SO4’2), and combinations thereof; and a third modulator component comprising a third salt having a third cation comprising Ca2+ and a third anion selected from citrate (CeHsO?’3), chloride (Cl’), phosphate (PO4-3), carbonate (CO3’2), sulfate (SO4’2), and combinations thereof; such that the first taste modulator component is present at a concentration of from about 0.1 mM to about 2024204097   17 Jun 2024 10 mM; and such that each of the second taste modulator component and the third modulator component are independently present at a concentration of from about 0.1 mM to about 5 mM.

[0089] In various aspects, the total concentration of the first modulator component, the second modulator component, the third modulator component, and the fourth modulator component taken together can be from about 0.1 mM to about 30 mM. For example, each of the first modulator component, the second modulator component, the third modulator component, and the fourth modulator component are independently present a concentration of from about 0 mM to about 10 mM, provided that the sum of concentrations of the first modulator component, the second modulator component, the third modulator component, and the fourth modulator component is less than about 30 mM. In a further aspect, the total concentration of the first modulator component, the second modulator component, the third modulator component, and the fourth modulator component taken together can be from about 0.1 mM to about 30 mM, about 0.2 mM to about 30 mM, about 0.3 mM to about 30 mM, about 0.4 mM to about 30 mM, about 0.5 mM to about 30 mM, about 0.6 mM to about 30 mM, about 0.7 mM to about 30 mM, about 0.8 mM to about 30 mM, about 0.9 mM to about 30 mM, about 1.0 mM to about 30 mM, about 0.1 mM to about 25 mM, about 0.2 mM to about 25 mM, about 0.3 mM to about 25 mM, about 0.4 mM to about 25 mM, about 0.5 mM to about 25 mM, about 0.6 mM to about 25 mM, about 0.7 mM to about 25 mM, about 0.8 mM to about 25 mM, about 0.9 mM to about 25 mM, about 1.0 mM to about 25 mM, about 0.1 mM to about 20 mM, about 0.2 mM to about 20 mM, about 0.3 mM to about 20 mM, about 0.4 mM to about 20 mM, about 0.5 mM to about 20 mM, about 0.6 mM to about 20 mM, about 0.7 mM to about 20 mM, about 0.8 mM to about 20 mM, about 0.9 mM to about 20 mM, about 1.0 mM to about 20 mM, about 0.1 mM to about 15 mM, about 0.2 mM to about 15 mM, about 0.3 mM to about 15 mM, about 0.4 mM to about 15 mM, about 0.5 mM to about 15 mM, about 0.6 mM to about 15 mM, about 0.7 mM to about 15 mM, about 0.8 mM to about 15 mM, about 0.9 mM to about 15 mM, about 1.0 mM to about 15 mM, about 0.1 mM to about 10 mM, about 0.2 mM to about 10 mM, about 0.3 mM to about 10 mM, about 0.4 mM to about 10 mM, about 0.5 mM to about 10 mM, about 0.6 mM to about 10 mM, about 0.7 mM to about 10 mM, about 0.8 mM to about 10 mM, about 0.9 mM to about 10 mM, about 1.0 mM to about 10 mM; ora concentration or set of concentrations within the foregoing concentration ranges; or a sub-range of any of the foregoing concentration ranges.

[0090] In a further aspect, the concentration of the first modulator component can be from about 0.1 mM to about 30 mM, about 0.2 mM to about 30 mM, about 0.3 mM to about 30 mM, about 0.4 mM to about 30 mM, about 0.5 mM to about 30 mM, about 0.6 mM to about 30 mM, about 0.7 mM to about 30 mM, about 0.8 mM to about 30 mM, about 0.9 mM to about 30 mM, about 1.0 mM to about 30 mM, about 0.1 mM to about 25 mM, about 0.2 mM to about 25 mM, about 0.3 mM to about 25 mM, about 0.4 mM to about 25 mM, about 0.5 mM to about 25 mM, 2024204097   17 Jun 2024 about 0.6 mM to about 25 mM, about 0.7 mM to about 25 mM, about 0.8 mM to about 25 mM, about 0.9 mM to about 25 mM, about 1.0 mM to about 25 mM, about 0.1 mM to about 20 mM, about 0.2 mM to about 20 mM, about 0.3 mM to about 20 mM, about 0.4 mM to about 20 mM, about 0.5 mM to about 20 mM, about 0.6 mM to about 20 mM, about 0.7 mM to about 20 mM, about 0.8 mM to about 20 mM, about 0.9 mM to about 20 mM, about 1.0 mM to about 20 mM, about 0.1 mM to about 15 mM, about 0.2 mM to about 15 mM, about 0.3 mM to about 15 mM, about 0.4 mM to about 15 mM, about 0.5 mM to about 15 mM, about 0.6 mM to about 15 mM, about 0.7 mM to about 15 mM, about 0.8 mM to about 15 mM, about 0.9 mM to about 15 mM, about 1.0 mM to about 15 mM, about 0.1 mM to about 10 mM, about 0.2 mM to about 10 mM, about 0.3 mM to about 10 mM, about 0.4 mM to about 10 mM, about 0.5 mM to about 10 mM, about 0.6 mM to about 10 mM, about 0.7 mM to about 10 mM, about 0.8 mM to about 10 mM, about 0.9 mM to about 10 mM, about 1.0 mM to about 10 mM, about 0.1 mM to about 9 mM, about 0.2 mM to about 9 mM, about 0.3 mM to about 9 mM, about 0.4 mM to about 9 mM, about 0.5 mM to about 9 mM, about 0.6 mM to about 9 mM, about 0.7 mM to about 9 mM, about 0.8 mM to about 9 mM, about 0.9 mM to about 9 mM, about 1.0 mM to about 9 mM, about 0.1 mM to about 8 mM, about 0.2 mM to about 8 mM, about 0.3 mM to about 8 mM, about 0.4 mM to about 8 mM, about 0.5 mM to about 8 mM, about 0.6 mM to about 8 mM, about 0.7 mM to about 8 mM, about 0.8 mM to about 8 mM, about 0.9 mM to about 8 mM, about 1.0 mM to about 8 mM, about 0.1 mM to about 7 mM, about 0.2 mM to about 7 mM, about 0.3 mM to about 7 mM, about 0.4 mM to about 7 mM, about 0.5 mM to about 7 mM, about 0.6 mM to about 7 mM, about 0.7 mM to about 7 mM, about 0.8 mM to about 7 mM, about 0.9 mM to about 7 mM, about 1.0 mM to about 7 mM, about 0.1 mM to about 6 mM, about 0.2 mM to about 6 mM, about 0.3 mM to about 6 mM, about 0.4 mM to about 6 mM, about 0.5 mM to about 6 mM, about 0.6 mM to about 6 mM, about 0.7 mM to about 6 mM, about 0.8 mM to about 6 mM, about 0.9 mM to about 6 mM, about 1.0 mM to about 6 mM, about 0.1 mM to about 5 mM, about 0.2 mM to about 5 mM, about 0.3 mM to about 5 mM, about 0.4 mM to about 5 mM, about 0.5 mM to about 5 mM, about 0.6 mM to about 5 mM, about 0.7 mM to about 5 mM, about 0.8 mM to about 5 mM, about 0.9 mM to about 5 mM, about 1.0 mM to about 5 mM, about 0.1 mM to about 4 mM, about 0.2 mM to about 4 mM, about 0.3 mM to about 4 mM, about 0.4 mM to about 4 mM, about 0.5 mM to about 4 mM, about 0.6 mM to about 4 mM, about 0.7 mM to about 4 mM, about 0.8 mM to about 4 mM, about 0.9 mM to about 4 mM, about 1.0 mM to about 4 mM, about 0.1 mM to about 3 mM, about 0.2 mM to about 3 mM, about 0.3 mM to about 3 mM, about 0.4 mM to about 3 mM, about 0.5 mM to about 3 mM, about 0.6 mM to about 3 mM, about 0.7 mM to about 3 mM, about 0.8 mM to about 3 mM, about 0.9 mM to about 3 mM, about 1.0 mM to about 3 mM; or a concentration or set of concentrations within the foregoing concentration ranges; or a subrange of any of the foregoing concentration ranges. 2024204097   17 Jun 2024

[0091] In a further aspect, the concentration of the second modulator component can be from about 0.1 mM to about 30 mM, about 0.4 mM to about 30 mM, about 0.7 mM to about 30 mM, about 1.0 mM to about 30 mM, about 0.3 mM to about 25 mM, about 0.6 mM to about 25 mM, about 0.9 mM to about 25 mM, about 0.2 mM to about 20 mM, about 0.5 mM to about 20 mM, about 0.8 mM to about 20 mM, about 0.1 mM to about 15 mM, about 0.4 mM to about 15 mM, about 0.7 mM to about 15 mM, about 1.0 mM to about 15 mM, about 0.3 mM to about 10 mM, about 0.6 mM to about 10 mM, about 0.9 mM to about 10 mM, about 0.2 mM to about 9 mM, about 0.5 mM to about 9 mM, about 0.8 mM to about 9 mM, about 0.1 mM to about 8 mM, about 0.4 mM to about 8 mM, about 0.7 mM to about 8 mM, about 1.0 mM to about 8 mM, about 0.3 mM to about 7 mM, about 0.6 mM to about 7 mM, about 0.9 mM to about 7 mM, about 0.2 mM to about 6 mM, about 0.5 mM to about 6 mM, about 0.8 mM to about 6 mM, about 0.1 mM to about 5 mM, about 0.4 mM to about 5 mM, about 0.7 mM to about 5 mM, about 1.0 mM to about 5 mM, about 0.3 mM to about 4 mM, about 0.6 mM to about 4 mM, about 0.2 mM to about 30 mM, about 0.5 mM to about 30 mM, about 0.8 mM to about 30 mM, about 0.1 mM to about 25 mM, about 0.4 mM to about 25 mM, about 0.7 mM to about 25 mM, about 1.0 mM to about 25 mM, about 0.3 mM to about 20 mM, about 0.6 mM to about 20 mM, about 0.9 mM to about 20 mM, about 0.2 mM to about 15 mM, about 0.5 mM to about 15 mM, about 0.8 mM to about 15 mM, about 0.1 mM to about 10 mM, about 0.4 mM to about 10 mM, about 0.7 mM to about 10 mM, about 1.0 mM to about 10 mM about 0.3 mM to about 9 mM, about 0.6 mM to about 9 mM, about 0.9 mM to about 9 mM, about 0.2 mM to about 8 mM, about 0.5 mM to about 8 mM, about 0.8 mM to about 8 mM, about 0.1 mM to about 7 mM, about 0.4 mM to about 7 mM, about 0.7 mM to about 7 mM, about 1.0 mM to about 7 mM, about 0.3 mM to about 6 mM, about 0.6 mM to about 6 mM, about 0.9 mM to about 6 mM, about 0.2 mM to about 5 mM, about 0.5 mM to about 5 mM, about 0.8 mM to about 5 mM, about 0.1 mM to about 4 mM, about 0.4 mM to about 4 mM, about 0.7 mM to about 4 mM, about 0.3 mM to about 30 mM, about 0.6 mM to about 30 mM, about 0.9 mM to about 30 mM, about 0.2 mM to about 25 mM, about 0.5 mM to about 25 mM, about 0.8 mM to about 25 mM, about 0.1 mM to about 20 mM, about 0.4 mM to about 20 mM, about 0.7 mM to about 20 mM, about 1.0 mM to about 20 mM, about 0.3 mM to about 15 mM, about 0.6 mM to about 15 mM, about 0.9 mM to about 15 mM, about 0.2 mM to about 10 mM, about 0.5 mM to about 10 mM, about 0.8 mM to about 10 mM, , about 0.1 mM to about 9 mM, about 0.4 mM to about 9 mM, about 0.7 mM to about 9 mM, about 1.0 mM to about 9 mM, about 0.3 mM to about 8 mM, about 0.6 mM to about 8 mM, about 0.9 mM to about 8 mM, about 0.2 mM to about 7 mM, about 0.5 mM to about 7 mM, about 0.8 mM to about 7 mM, about 0.1 mM to about 6 mM, about 0.4 mM to about 6 mM, about 0.7 mM to about 6 mM, about 1.0 mM to about 6 mM, about 0.3 mM to about 5 mM, about 0.6 mM to about 5 mM, about 0.9 mM to about 5 mM, about 0.2 mM to about 4 mM, about 0.5 mM to about 4 mM, about 0.8 mM to about 4 mM, 2024204097   17 Jun 2024 about 0.9 mM to about 4 mM, about 1.0 mM to about 4 mM, about 0.1 mM to about 3 mM, about 0.2 mM to about 3 mM, about 0.3 mM to about 3 mM, about 0.4 mM to about 3 mM, about 0.5 mM to about 3 mM, about 0.6 mM to about 3 mM, about 0.7 mM to about 3 mM, about 0.8 mM to about 3 mM, about 0.9 mM to about 3 mM, about 1.0 mM to about 3 mM; or a concentration or set of concentrations within the foregoing concentration ranges; or a subrange of any of the foregoing concentration ranges.

[0092] In a further aspect, the concentration of the third modulator component can be from about 0.1 mM to about 30 mM, about 0.4 mM to about 30 mM, about 0.7 mM to about 30 mM, about 1.0 mM to about 30 mM, about 0.3 mM to about 25 mM, about 0.6 mM to about 25 mM, about 0.9 mM to about 25 mM, about 0.2 mM to about 20 mM, about 0.5 mM to about 20 mM, about 0.8 mM to about 20 mM, about 0.1 mM to about 15 mM, about 0.4 mM to about 15 mM, about 0.7 mM to about 15 mM, about 1.0 mM to about 15 mM, about 0.3 mM to about 10 mM, about 0.6 mM to about 10 mM, about 0.9 mM to about 10 mM, about 0.2 mM to about 9 mM, about 0.5 mM to about 9 mM, about 0.8 mM to about 9 mM, about 0.1 mM to about 8 mM, about 0.4 mM to about 8 mM, about 0.7 mM to about 8 mM, about 1.0 mM to about 8 mM, about 0.3 mM to about 7 mM, about 0.6 mM to about 7 mM, about 0.9 mM to about 7 mM, about 0.2 mM to about 6 mM, about 0.5 mM to about 6 mM, about 0.2 mM to about 30 mM, about 0.5 mM to about 30 mM, about 0.8 mM to about 30 mM, about 0.1 mM to about 25 mM, about 0.4 mM to about 25 mM, about 0.7 mM to about 25 mM, about 1.0 mM to about 25 mM, about 0.3 mM to about 20 mM, about 0.6 mM to about 20 mM, about 0.9 mM to about 20 mM, about 0.2 mM to about 15 mM, about 0.5 mM to about 15 mM, about 0.8 mM to about 15 mM, about 0.1 mM to about 10 mM, about 0.4 mM to about 10 mM, about 0.7 mM to about 10 mM, about 1.0 mM to about 10 mM about 0.3 mM to about 9 mM, about 0.6 mM to about 9 mM, about 0.9 mM to about 9 mM, about 0.2 mM to about 8 mM, about 0.5 mM to about 8 mM, about 0.8 mM to about 8 mM, about 0.1 mM to about 7 mM, about 0.4 mM to about 7 mM, about 0.7 mM to about 7 mM, about 1.0 mM to about 7 mM, about 0.3 mM to about 6 mM, about 0.6 mM to about 6 mM, about 0.3 mM to about 30 mM, about 0.6 mM to about 30 mM, about 0.9 mM to about 30 mM, about 0.2 mM to about 25 mM, about 0.5 mM to about 25 mM, about 0.8 mM to about 25 mM, about 0.1 mM to about 20 mM, about 0.4 mM to about 20 mM, about 0.7 mM to about 20 mM, about 1.0 mM to about 20 mM, about 0.3 mM to about 15 mM, about 0.6 mM to about 15 mM, about 0.9 mM to about 15 mM, about 0.2 mM to about 10 mM, about 0.5 mM to about 10 mM, about 0.8 mM to about 10 mM, , about 0.1 mM to about 9 mM, about 0.4 mM to about 9 mM, about 0.7 mM to about 9 mM, about 1.0 mM to about 9 mM, about 0.3 mM to about 8 mM, about 0.6 mM to about 8 mM, about 0.9 mM to about 8 mM, about 0.2 mM to about 7 mM, about 0.5 mM to about 7 mM, about 0.8 mM to about 7 mM, about 0.1 mM to about 6 mM, about 0.4 mM to about 6 mM, about 0.7 mM to about 6 mM, 2024204097   17 Jun 2024 about 0.8 mM to about 6 mM, about 0.9 mM to about 6 mM, about 1.0 mM to about 6 mM, about 0.1 mM to about 5 mM, about 0.2 mM to about 5 mM, about 0.3 mM to about 5 mM, about 0.4 mM to about 5 mM, about 0.5 mM to about 5 mM, about 0.6 mM to about 5 mM, about 0.7 mM to about 5 mM, about 0.8 mM to about 5 mM, about 0.9 mM to about 5 mM, about 1.0 mM to about 5 mM, about 0.1 mM to about 4 mM, about 0.2 mM to about 4 mM, about 0.3 mM to about 4 mM, about 0.4 mM to about 4 mM, about 0.5 mM to about 4 mM, about 0.6 mM to about 4 mM, about 0.7 mM to about 4 mM, about 0.8 mM to about 4 mM, about 0.9 mM to about 4 mM, about 1.0 mM to about 4 mM, about 0.1 mM to about 3 mM, about 0.2 mM to about 3 mM, about 0.3 mM to about 3 mM, about 0.4 mM to about 3 mM, about 0.5 mM to about 3 mM, about 0.6 mM to about 3 mM, about 0.7 mM to about 3 mM, about 0.8 mM to about 3 mM, about 0.9 mM to about 3 mM, about 1.0 mM to about 3 mM; or a concentration or set of concentrations within the foregoing concentration ranges; or a subrange of any of the foregoing concentration ranges.

[0093] The disclosed taste modulator compositions can be used at a suitable pH, e.g. a pH of from about pH 2 to about pH 9. In some instances, it may be desirable, e.g., to optimize a Taste Quality Metric such as sweetness linger, and / or body / mouthfeel, to use a lower pH, such as a pH of from about pH 2 to about pH 5, about pH 2 to about pH 4.5, about pH 2.0 to about pH 4.0, about pH 2.0 to about pH 3.9, about pH 2.0 to about pH 3.8, about pH 2.0 to about pH 3.7, about pH 2.0 to about pH 3.6, about pH 2.0 to about pH 3.5, about pH 2.0 to about pH 3.4, about pH 2.0 to about pH 3.3, about pH 2.0 to about pH 3.2, about pH 2.0 to about pH 3.1, about pH 2.0 to about pH 3.0, about pH 2.1 to about pH 4.0, about pH 2.1 to about pH 3.9, about pH 2.1 to about pH 3.8, about pH 2.1 to about pH 3.7, about pH 2.1 to about pH 3.6, about pH 2.1 to about pH 3.5, about pH 2.1 to about pH 3.4, about pH 2.1 to about pH 3.3, about pH 2.1 to about pH 3.2, about pH 2.1 to about pH 3.1, about pH 2.1 to about pH 3.0, about pH 2.2 to about pH 4.0, about pH 2.2 to about pH 3.9, about pH 2.2 to about pH 3.8, about pH 2.2 to about pH 3.7, about pH 2.2 to about pH 3.6, about pH 2.2 to about pH 3.5, about pH 2.2 to about pH 3.4, about pH 2.2 to about pH 3.3, about pH 2.2 to about pH 3.2, about pH 2.2 to about pH 3.1, about pH 2.2 to about pH 3.0, about pH 2.3 to about pH 4.0, about pH 2.3 to about pH 3.9, about pH 2.3 to about pH 3.8, about pH 2.3 to about pH 3.7, about pH 2.3 to about pH 3.6, about pH 2.3 to about pH 3.5, about pH 2.3 to about pH 3.4, about pH 2.3 to about pH 3.3, about pH 2.3 to about pH 3.2, about pH 2.3 to about pH 3.1, about pH 2.3 to about pH 3.0, about pH 2.4 to about pH 4.0, about pH 2.4 to about pH 3.9, about pH 2.4 to about pH 3.8, about pH 2.4 to about pH 3.7, about pH 2.4 to about pH 3.6, about pH 2.4 to about pH 3.5, about pH 2.4 to about pH 3.4, about pH 2.4 to about pH 3.3, about pH 2.4 to about pH 3.2, about pH 2.4 to about pH 3.1, about pH 2.4 to about pH 3.0, about pH 2.5 to about pH 4.0, about pH 2.5 to about pH 3.9, about pH 2.5 to about pH 2024204097   17 Jun 2024 3.8, about pH 2.5 to about pH 3.7, about pH 2.5 to about pH 3.6, about pH 2.5 to about pH 3.5, about pH 2.5 to about pH 3.4, about pH 2.5 to about pH 3.3, about pH 2.5 to about pH 3.2, about pH 2.5 to about pH 3.1, about pH 2.5 to about pH 3.0; or any pH value or sub-range within the foregoing ranges.

[0094] Without wishing to be bound by a particular theory, it is possible that the disclosed taste modulator compositions act in part via activation of the calcium sensing receptor (CaSR). It has been reported that CaSR can be activated by both Ca2+ salts and Mg2+ salts as well as a large number of other agonists (e.g., see Spurney, R.F., et al. Kidney Int. 1999 May;55(5): 1750-8; and Breitwieser, G.E., et al. Cell Calcium. 2004 Mar;35(3):209-16). The CaSR belongs to class C of the seven-transmembrane receptors (G protein-coupled receptor; GPCR). The cloning of the gene for the calcium receptor was reported in 1993 (Nature, 1993 Dec. 9; 366(6455):575-80). The calcium receptor is known to cause various cellular responses through elevation of the intracellular calcium levels, etc., when activated with calcium, etc. The sequence of the human calcium receptor gene is registered with GenBank (Accession No. NM_000388), and is well conserved among many animal species. The “calcium receptor activity” is when binding of a substrate to the calcium receptor activates the guanine nucleotide binding protein and, as a result, transmits one or more signals.

[0095] Without wishing to be bound by a particular theory, it is possible that the disclosed taste modulator compositions, acting on the CaSR, may be involved in kokumi taste. In a 2012 paper (Maruyama et al., PLoS ONE, 2012, 7(4): e34489) the activity of the CaSR in taste bud cells was found to be associated with a taste which they refer to as “kokumi taste”. In the field of food chemistry and biochemistry, substances having specific tastes have been used for many years. In particular, substances having the five basic tastes, namely, sweet, salty, sour, bitter, and umami (a delicious taste) have been widely used as seasonings. Substances which enhance these basic tastes have also been widely used. One taste that does not fall within these five basic tastes is “kokumi”. Kokumi means a taste that is not one of the five basic tastes. Kokumi is a taste that not only enhances the five basic tastes but also enhances the marginal tastes of the basic tastes, such as thickness, growth (mouthfulness), continuity, and harmony. Several methods for imparting kokumi have been reported so far. Substances that have been reported to impart kokumi include glutathione (e.g., Japanese Patent No. 1464928), heated products of gelatin and tropomyosin (e.g., Japanese Patent Laid-open Publication (KOKAI) No. 10-276709), sulfone group-containing compounds (e.g., Japanese Patent Laid-open Publication (KOKAI) No. 8-289760), a peptide containing the Asn-His sequence (e.g., WO2004 / 096836), and so forth.

[0096] Accordingly, without wishing to be bound by a particular theory, improvement in the Taste Quality metric by the disclosed taste modulator compositions herein is via kokumi taste 2024204097   17 Jun 2024 mediated at least in part via the CaSR. Sweetening Agents

[0097] The sweetening agent used in the disclosed sweetener compositions can be a single sweetening agent or mixture of sweetening agents. It is understood that a natural sweetener, a synthetic sweetener, a semi-synthetic sweetener, and combinations thereof, are all within the scope of the disclosed sweetener compositions. Natural sweeteners can include, but are not limited to, natural HP sweeteners, natural polyol sweeteners, natural protein sweeteners, and / or natural carbohydrate sweeteners.

[0098] Certain naturally-occurring terpene glycosides are both intensely sweet and non-calorific. For these reasons, terpene glycosides are very attractive for use as a sweetening agent in the food, beverage and dietary supplement industries. Accordingly, in various aspects, the disclosed sweetening agent can comprise a naturally occurring terpene glycoside derived from or present in a plant.

[0099] In a further aspects the sweetening agent can be a natural HP sweetener such as a Stevia rebaudiana-derived sweetener (i.e., a stevia sweetener), a Siraitia grosvenorii-derived sweetener, a protein sweetener, or combinations thereof.

[0100] Stevia is a genus of about 240 species of herbs and shrubs in the sunflower family (Asteraceae), native to subtropical and tropical regions from western North America to South America. The plant has been successfully grown under a wide range of conditions from its native subtropics to the cold northern latitudes. Steviol glycosides have zero calories and can be used wherever sugar is used. They are ideal for diabetic and low calorie diets. In addition, the sweet steviol glycosides possess functional and sensory properties superior to those of many high potency sweeteners.

[0101] The species Stevia rebaudiana, commonly known as sweetleaf, sweet leaf, sugarleaf, or simply stevia, is a perennial shrub of the Asteraceae (Compositae) family native to certain regions of South America widely grown for its sweet leaves. Stevia rebaudiana is best known for its sweetness, although the genus includes other members (e.g., S. eupatoria, S. ovata, S plummerae, S. salicifolia, and S. serrata), which may also produce sweet tasting glycosides. The leaves have been traditionally used for hundreds of years in Paraguay and Brazil to sweeten local beverages, foods and medicines. Stevia-based sweeteners can be obtained by extracting one or more sweet compounds from the leaves. Many of these compounds are steviol glycosides. These can be purified from the leaves in various ways, including as extracts. As sweeteners and sugar substitutes, many steviol glycoside extracts have a slower sweetness onset and longer duration than that of sugar. Some of the extracts may have a bitter or licorice-like aftertaste, particularly at high concentrations, hence the usefulness of the 2024204097   17 Jun 2024 presently disclosed taste modulators. Examples of steviol glycosides are described in WO 2013 / 096420 (see, e.g., listing in FIG. 1); in Ohta et al., “Characterization of Novel Steviol Glycosides from Leaves of Stevia rebaudiana Morita,” J. Appl. Glycosi., 57, 199-209 (2010) (See, e.g., Table 5 at p. 204); and in G. J. Gerwig et al., “Stevia Glycosides: Chemical and Enzymatic Modifications of Their Carbohydrate Moieties to Improve the Sweet-Tasting Quality”, Chapter 1 in Advances in Carbohydrate Chemistry and Biochemistry, 2016, 73, pp. 1-72.

[0102] Stevia rebaudiana Bertoni, as one example, is a perennial shrub of the Asteraceae (Compositae) family native to certain regions of South America. Its leaves have been traditionally used for hundreds of years in Paraguay and Brazil to sweeten local teas and medicines. The plant is commercially cultivated in Japan, Singapore, Taiwan, Malaysia, South Korea, China, Israel, India, Brazil, Australia and Paraguay. Other varieties such as Stevia rebaudiana. Morita and the like, also are known.

[0103] The Stevia rebaudiana plant contain a mixture of different diterpene glycosides that can accumulate in leaves in an amount ranging up to about 10 to 20% of the total dry weight. These diterpene glycosides are about 150 to 450 times more potent than sugar. Structurally, the diterpene glycosides are characterized by a single aglycone, steviol, and differ by the presence of varying carbohydrate residues at positions C13 and C19 (for example, see also PCT Patent Publication WO 20013 / 096420). Typically, on a dry weight basis, the four major steviol glycosides found in the leaves of Stevia are Dulcoside A (0.3%), Rebaudioside C (0.61.0%), Rebaudioside A (3.8%) and Stevioside (9.1%). Other glycosides identified in Stevia extract include one or more of Rebaudioside B, D, E, F, G, H, I, J, K, L, M, N, O, Steviolbioside and Rubusoside. The leaves of other cultivars of Stevia are able to accumulate up to 10-20% (on dry weight basis) steviol glycosides. The major glycosides found in Stevia leaves are Rebaudioside A (2-10%), stevioside (2-10%), and Rebaudioside C (12%). Other glycosides such as Rebaudioside B, D, E, and F, Steviolbioside and Rubusoside are found at much lower levels (approx. 0-0.2%). As used herein, the term “REB” is used as a shorthand for rebaudioside. For example, REBN refers to Rebaudioside N.

[0104] Steviol glycosides differ from each other not only by molecular structure, but also by their taste properties. The physical and sensory properties are well studied for a number of the steviol glycosides. Steviol glycoside extracts can be on the order of 10* or even 500* times the sweetness potency of sugar. Because stevia glycoside extracts tend to have a reducing effect on blood glucose levels as compared to sucrose, glucose, and fructose, sweetener compositions based on one or more steviol glycosides are attractive to people on carbohydrate-controlled diets. For example, the sweetness potency of Stevioside is around 110-270 times higher than sucrose, Rebaudioside A between 150 and 320 times, and 2024204097   17 Jun 2024 Rebaudioside C between 40-60 times more potent than sucrose. Dulcoside A is 30 times more potent than sucrose. The Stevia extract containing Rebaudioside A and Stevioside as major components showed sweetness potency around 250 times. Rebaudioside A has the least astringent, the least bitter, and the least persistent aftertaste thus possessing the most favorable sensory attributes in major steviol glycosides (Tanaka O. (1987) Improvement of taste of natural sweeteners. PureAppl. Chern. 69:675-683; Phillips K. C. (1989) Stevia, steps in developing a new sweeteners. In: Grenby T. H. ed. Developments in sweeteners, vol. 3. Elsevier Applied Science, London. 1-43).

[0105] Previous studies show a certain correlation between number of glycosidic residues and taste quality of a steviol glycoside. When comparing steviol glycosides, rebaudioside A (G4, having 4 glucose residues) clearly surpasses stevioside and rebaudioside B (G3, each having 3 glucose residues) in taste quality. Steviolbioside and rubusoside (G2, each having 2 glucose residues) have a taste quality that is proven to be significantly inferior to that of stevioside (G3). In addition, the taste quality of rhamnosylated glycosides is inferior compared to that of glucosylated glycosides. Tanaka, 0., "Improvement of Taste of Natural Sweeteners," Pure & Appl. Chern., Vol. 69, No. 4, pp. 675-683 (1997). Steviol glycosides with a greater number of glucose residues, for example, more than two glucose residues, show a better taste quality. Particularly mono- and di-glucosyl forms of stevioside (having 4 glucose residues (G4) and 5 glucose residues (G5) respectively) possess significantly better taste quality. Tanaka, 0., "Improvement of Taste of Natural Sweeteners," Pure & Appl. Chern., Vol. 69, No. 4, pp. 675-683 (1997).

[0106] The chemical structures of some diterpene glycosides of Stevia rebaudiana are presented in FIGs. 1, 2 and 3. In a further aspect, a stevia sweetener can comprise one or more of the stevia sweeteners shown in Table 1 below and in FIGs. 1 and 2. Table 1. Common Name Shortened Name Chemical Formula Molecular Weight Rebaudioside A REBA C44H70O23 967.02 Rebaudioside B REBB CssHsoOis 804.88 Rebaudioside C REBC C44H70O22 951.02 Rebaudioside D REBD C50H80O28 1129.16 Rebaudioside E REBE C44H70O23 967.02 Rebaudioside F REBF C43H68O22 937.00 Rebaudioside M REBM C57H92O33 1305.33 Rebaudioside N REBN C56H90O32 1275.30 2024204097   17 Jun 2024 Table 3, continued. Common Name IUPAC Name Rebaudioside A (3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl(4R,4aS, 11 aR, 11 pS)-10-(((2R,3R,5R,6R)-5-hydroxy-6-(hydroxymethyl)-3,4-bis(((2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)tetrahydro-2H-pyran-2-yl)oxy)-4,11 p-dimethyl-8-methylenetetradecahydro-6a,9-methanocyclohepta[a]naphthalene-4-carboxylate Rebaudioside B (4R,4aS,6aR,9S, 11 aR, 11 pS)-9-(((2S,3R,5R,6R)-5-hydroxy-6- (hydroxymethyl)-4-(((2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6- (hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)-3- (((3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)tetrahydro-2H-pyran-2-yl)oxy)-4,11 p-dimethyl-8-methylenetetradecahydro-6a,9-methanocyclohepta[a] naphthalene-4-carboxylic acid Rebaudioside C (3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl (4R,6aR,9S,11pS)-9-(((2S,3R,4S,5R,6R)-5-hydroxy-6-(hydroxymethyl)-4-(((2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6- (hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)-3- (((2R,3S,4S,5S,6R)-3,4,5-trihydroxy-6-methyltetrahydro-2H-pyran-2-yl)oxy)tetrahydro-2H-pyran-2-yl)oxy)-4,11 p-dimethyl-8-methylenetetradecahydro-6a,9- methanocyclohepta[a]naphthalene-4-carboxylate Rebaudioside D (2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-(((2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6- (hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)tetrahydro-2H-pyran-2-yl (4R,4aS,6aR,9S, 11 aR, 11 pS)-9-(((2S,3R,4S,5R,6R)-5-hydroxy-6-(hydroxymethyl)-3,4-bis(((2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)tetrahydro-2H-pyran-2-yl)oxy)-4,11 p-dimethyl-8-methylenetetradecahydro-6a,9-methanocyclohepta[a] naphthalene-4-carboxylate Rebaudioside E [(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl] (1 R,4S,5R,9S, 10R, 13S)-13-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]oxy-5,9-dimethyl-14-methylidenetetracyclo[11.2.1.01,10.04,9] hexadecane-5-carboxylate Rebaudioside F (2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl(4R,4aS,6aR,9S, 11 aR, 11 pS)-9- (((2S,3R,4S,5R,6R)-5-hydroxy-6-(hydroxymethyl)-4- (((2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6- (hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)-3- (((2S,3R,4S,5R)-3,4,5-trihydroxytetrahydro-2H-pyran-2-yl)oxy)tetrahydro-2H-pyran-2-yl)oxy)-4,11 p-dimethyl-8-methylenetetradecahydro-6a,9-methanocyclohepta[a] naphthalene-4-carboxylate Rebaudioside M (2S,3R,4S,5R,6R)-5-hydroxy-6-(hydroxymethyl)-4-methyl-3,4-bis(((2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6- (hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)tetrahydro-2H- 2024204097   17 Jun 2024 Common Name IUPAC Name pyran-2-yl (4R,4aS,6aR,9S, 11 aR, 11 pS)-9-(((2S,3R,4S,5R,6R)-5-hydroxy-6-(hydroxymethyl)-3,4-bis(((2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2- yl)oxy)tetrahydro-2H-pyran-2-yl)oxy)-4,11 p-dimethyl-8-methylenetetradecahydro-6a,9-methanocyclohepta[a] naphthalene-4-carboxylate Rebaudioside N (2S,3R,4S,5R,6R)-5-hydroxy-6-(hydroxymethyl)-4- (((2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6- (hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)-3- (((2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyltetrahydro-2H- pyran-2-yl)oxy)tetrahydro-2H-pyran-2-yl (4R,4aS,6aR,9S, 11 aR, 11 pS)-9-(((2S,3R,4S,5R,6R)-5-hydroxy-6-(hydroxymethyl)-3,4-bis(((2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6- (hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)tetrahydro-2H-pyran-2-yl)oxy)-4,11 p-dimethyl-8-methylenetetradecahydro-6,9-methanocyclohepta[a]naphthalene-4-carboxylate

[0107] Steviol glycosides can be obtained from leaves in a variety of ways, including extraction techniques using either water or organic solvent extraction. Supercritical fluid extraction and steam distillation methods have also been described. Methods for the recovery of diterpenoid sweet glycosides from Stevia rebaudiana using supercritical CO2, membrane technology, and water or organic solvents, such as methanol and ethanol, can also be used. Methods for the extraction and purification of sweet glycosides from the Stevia Rebaudiana plant using water and / or organic solvents are described in, for example, U.S. Pat. Nos. 4,361,697; 4,082,858; 4,892,938; 5,972,120; 5,962,678; 7,838,044 and 7,862,845. However, even in a highly purified state, steviol glycosides still possess undesirable taste attributes such as bitterness, sweet aftertaste, licorice flavor, etc. It was shown that these flavor notes become more prominent as the concentration of steviol glycosides increases (Prakash I., DuBois G. E., Clos J. F., Wilkens K. L, Fosdick L. E. (2008) Development of Rebiana, a natural, HP sweetener. Food Chern. Toxicol., 46, S75-S82.).

[0108] Rebaudioside B (CAS No: 58543-17-2), or REBB, also known as stevioside A4(Kennelly E. J. (2002) Constituents of Stevia Rebaudiana In Stevia’. The genus Stevia, Kinghom A. D. (Ed), Taylor & Francis, London, p. 71), is one of the sweet glycosides found in Stevia Rebaudiana. Sensory evaluations show that REBB was approximately 300-350 times more potent than sucrose, while for REBA this value was approximately 350-450 (Crammer, B. and Ikan, R. (1986) Sweet glycosides from the Stevia plant. Chemistry in Britain 22, 915-916, and 918). It was believed that REBB forms from partial hydrolysis of Rebaudioside A during the extraction process (Kobayashi, M., Horikawa, S., Degrandi, I. H., Ueno, J. and Mitsuhashi, H. (1977) Dulcosides A and B, new diterpenoid glycosides from Stevia Rebaudiana. Phytochemistry 16, 1405-1408). 2024204097   17 Jun 2024

[0109] However further research shows that REBB occurs naturally in the leaves of Stevia Rebaudiana and currently it is one of nine steviol glycosides recognized by FAO / JECFA (United Nations' Food and Agriculture Organization / Joint Expert Committee on Food Additives) in calculating total steviol glycosides' content in commercial steviol glycosides preparations (FAO JECFA (2010) Steviol Glycosides, Compendium of Food Additive Specifications, FAO JECFA Monographs 10, 17-21). On the other hand, the water solubility of REBB is reported to be about 0.1% (Kinghorn A. D. (2002) Constituents of Stevia Rebaudiana In Stevia’. The genus Stevia, Kinghorn A. D. (Ed), Taylor & Francis, London, p. 8). In many food processes where highly concentrated ingredients are used, a highly soluble form of REBB can be desirable. Rebaudioside D (CAS No: 63279-13-0), is one of the sweet glycosides found in Stevia rebaudiana. Studies have shown that highly purified forms of Rebaudioside D (REBD) possess a very desirable taste profile, almost lacking the bitterness and lingering licorice aftertaste typical for other steviol glycosides.

[0110] It is known that some of the undesired taste attributes associated with steviol glycoside molecules can be substantially reduced by the reaction of intermolecular transglycosylation of various enzymes, upon which the attachment of new carbohydrates at positions C13 and C19 of steviol glycosides takes place. The effect of adding glucose molecules to purified stevioside molecules by transglycosylation was previously evaluated (Tanaka, 0., "Improvement of Taste of Natural Sweeteners," Pure & Appl. Chern., Vol. 69, No. 4, pp. 675-683 (1997)). The resulting glucosylated steviosides were evaluated for their sweetness and taste quality and it was observed that the improvement of taste quality was greater when the glucose units were added to the C19 position rather than at the C13 position.

[0111] Various enzymes have been used to conduct such transglycosylation. Pullulanase, isomaltase (Lobov, S.V. et al., "Enzymic Production of Sweet Stevioside Derivatives: Transglucosylation by Glucosidases," Agric. Biol. Chern., Vol. 55, No. 12, pp. 2959-2965 (1991)), p-galactosidase (Kitahata, S. et al., "Production of Rubusoside Derivatives by Transgalactosylation of Various |3-Galactosidases," Agric. Biol. Chern., Vol. 53, No. 1 1, pp. 2923-2928 (1989)), and dextrine saccharase (Yamamoto, K. et al., Biosci. Biotech. Biochem., Vol. 58, No. 9, pp. 1657-1661 (1994)) were used as enzymes with pullulan, maltose, lactose, and partially hydrolyzed starch being donors. The transglucosylation of steviol glycosides was also achieved by the action of cyclodextrin glucanotransferases (CGTase). The obtained sweeteners possessed improved sweetness without bitterness and licorice taste (U.S. Pat. Nos. 4,219,571,7,838,044, and 7,807,206).

[0112] It has been observed that an increase in the number of glucose units in steviol glycoside molecules (for example, from stevioside to Rebaudioside A), is associated with an increase in the sweetness intensity and improvement in the sweetness profile (taste). It is 2024204097   17 Jun 2024 known that the sweetness quality generally improves with the addition of glucose units. The number of glucose units in a glucosylated steviol glycoside can be as described in International Patent Publ. No. WO2012129451A1, e.g., at least one glucose unit, at least one glucose units, or at least one glucose units. In some instances, the least one glucose unit, at least one glucose units, or at least one glucose units is at the C-13, C-19, or both the C-13 and C-19 of the glucosylated steviol glycoside. In other instances, at least one glucose unit occurs at position C-19 of the glucosylated steviol glycoside.

[0113] The fruit of the Cucurbitaceae family is one source for naturally-occurring terpene glycosides. An example of such fruit is monk fruit, also known by its Chinese name luo han guo (Siraitia grosvenorii, formerly known as Momordica grosvenorii). Monk fruit is grown in the South East provinces of China, mainly in the Guangxi region. This fruit has been cultivated and used for hundreds of years as a traditional Chinese remedy for coughs and congestion of the lungs, and also as a sweetener and flavoring agent in soups and teas.

[0114] Monk fruit and some other fruits of the Cucurbitaceae family contain terpene glycosides, such as mogrosides and siamenosides, which are typically present at a level of around 1% in the fleshy part of the fruit. These terpene glycosides have been described and characterized in Matsumoto et al., Chern. Pharm. Bull., 38(7), 2030-2032 (1990). The most abundant mogroside in monk fruit is mogroside V, which has been estimated to have a sweetness of approximately 250 times cane sugar on a weight basis. The fruit has terpene glycosides, wherein at least one of the terpene glycosides is mogroside V. The fruit of the Cucurbitaceae family may be monk fruit or other terpene glycoside-containing fruits. The juice obtained from fruit of the Cucurbitaceae family also has terpene glycosides, wherein at least one of the terpene glycosides is mogroside V. The juice may be a fruit juice, a juice concentrate, or a diluted juice. In one aspect, the sweet juice composition produced from the method retains at least about 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70% on a dry weight basis, as determined by HPLC, of mogroside V from the juice; or a range of mogroside V on a dry weight basis comprising as an lower and upper limit two values selected from the foregoing values.

[0115] Monk fruit and other terpene glycoside-containing fruits of the Cucurbitaceae family, although sweet, are generally unsuitable for widespread use as a non-nutritive sweetener without additional processing. Raw fruit of the Cucurbitaceae family has a tendency to easily form off-flavors, and pectin in the fruit may cause gelling. The fruit can be preserved by drying, but this can cause the formation of other undesirable bitter, astringent and cooked flavors. Existing sweet juice compositions derived from monk fruit and other terpene glycosidecontaining fruits of the Cucurbitaceae family suffer from the disadvantages of having a brown / yellow color, poor stability and noticeable undesirable flavors. 2024204097   17 Jun 2024

[0116] Various methods and techniques are currently known in the art to remove off-flavor components from the juice of monk fruit and other terpene glycoside-containing fruits of the Cucurbitaceae family; however, these methods also remove significant amounts of mogrosides from the juice. For example, see U.S. Pat. No. 5,411,755; U.S. Patent Application Nos. 2009 / 0196966 and 2009 / 0311404. Other methods of producing a sweet juice with a clean flavor from monk fruit and other terpene glycoside-containing fruits of the Cucurbitaceae family containing terpene glycosides have been reported comprising utilizing a cation exchange resin and an anion exchange resin, either as separate resins or as a mixed bed of cation and anion exchange resins, to produce a sweet juice composition. For example, see U.S. Patent Application No. 2018 / 0000140. This latter method can be used to purify juice obtained from monk fruit; however, juice from other fruits comprise terpene glycosides, e.g., mogroside V or a terpene glycoside-rich fruit or mogroside V-rich fruit. Suitable fruits may be from a plant of the family Cucurbitaceae, and more specifically, from tribe Jollifieae, subtribe Thladianthinae, and more even specifically, genus Siraitia. For example, the fruit may be from a plant selected from Siraitia grosvenorii, Siraitia siamensis, Siraitia silomaradjae, Siraitia sikkimensis, Siraitia africana, Siraitia borneensis, and Siraitia taiwaniana. It should be understood that the terpene glycoside content, including the mogroside V content, after purification by the method disclosed U.S. Patent Application No. 2018 / 0000140, or any other similar method, may vary depending on numerous factors, including the composition of the juice, the type of ion exchange resins selected, and conditions under which the ion exchange resins are used.

[0117] In various aspects, a method of purifying a monk fruit juice, extract, composition, or mixture can remove, one or more compounds that contribute to grassy or earthy flavors or odors and bitterness. Such compounds may be selected from, for example, melanoidins, peptides, terpenoids, phenols (including, for example, polyphenols, phenolic oligomers, condensed polyphenols), and terpene glycosides (other than sweet-tasting terpene glycosides described above, including for example mogroside V, mogroside IV, 11-oxo-mogroside V, mogroside VI, and siamenoside I).

[0118] In one aspect, the compound is a bitter-tasting melanoidin. In another aspect, the compound is a bitter-tasting peptide. In yet another aspect, the compound is a bitter-tasting terpenoid. In yet another aspect, the compound is a bitter-tasting phenol. In yet another aspect, the compound is a bitter-tasting polyphenol. In one aspect, the compound is a bittertasting phenolic oligomer. In another aspect, the compound is a bitter-tasting condensed polyphenol. In yet another aspect, the compound is a bitter-tasting terpene glycoside (other than sweet-tasting terpene glycosides described above, including for example mogroside V, mogroside IV, 11-oxo-mogroside V, mogroside VI, and siamenoside I).

[0119] In certain aspects, the methods described herein remove at least 5%, at least 10%, at 2024204097   17 Jun 2024 least 15%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, at least 45%, at least 50%, at least 55%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 99%, or about 100% of one or more of the bitter-tasting compounds described above on a dry weight basis as determined by HPLC, from the juice (before contact with the resins) to produce the sweet juice composition.

[0120] A monk fruit juice, extract, composition, or mixture useful in the any of the disclosed compositions, mixtures, and formulations may be obtained from commercially available source or from monk fruit or other terpene glycoside-containing fruits using any methods known in the art, such as those methods described above, and others as may be known to the skilled artisan. The juice to be purified according to the methods described herein contains one or more terpene glycosides. In certain aspects, at least one of the terpene glycosides is a mogroside, including, but not limited to, mogroside V.

[0121] Mogrosides generally have varying number of glucose units, from 2 to 6, attached to carbon 3 and carbon 24 on a triterpene backbone. Mogrosides may include, for example, mogroside II, mogroside III, mogroside IV, mogroside V, mogroside VI, and any derivatives thereof. Mogroside II is the simplest mogroside, with one glucose residue attached to each of carbons 3 and 24. Mogroside III differs in having an additional glucose residue chained to carbon 24, while mogroside IV has 2-unit glucose side chains at both carbon 3 and 24. The progression continues through mogroside VI, which has 3 glucose residues attached at each of the two carbons at locations 3 and 24 of the triterpene backbone.

[0122] In other aspects, the one or more terpene glycoside in a monk fruit juice, extract, composition, or mixture are selected from mogroside V, mogroside IV, 11-oxo-mogroside V, and mogroside VI. In a preferred aspect, at least one of the terpene glycosides is mogroside V, which is also known as mogro-3-O-[p-D-glucopyranosyl (1-6)-|3-D-glucopyranoside]-24-O-{[|3-D-glucopyranosyl(1-2)]-[?-D-glucopyranosyl(1-6)]-|3-D-gluco-pyranoside}.

[0123] The terpene glycosides present in a monk fruit juice, extract, composition, or mixture may include, for example, mogrosides and siamenosides. In one aspect, the terpene glycosides monk fruit juice, extract, composition, or mixture include mogroside V, mogroside IV, 11-oxo-mogroside V, mogroside VI, and siamenoside I. In another aspect, the terpene glycosides retained include mogroside V, and one or more of mogroside IV, 11-oxo-mogroside V, mogroside VI, and siamenoside I. In other aspects, a monk fruit juice, extract, composition, or mixture may contain other terpene glycosides such as siamenosides. For example, in certain aspects, in addition to mogroside V, one of the terpene glycosides is siamenoside I.

[0124] It should be understood that the amount of terpene glycosides present in a monk fruit juice, extract, composition, or mixture may vary depending on the type of fruit used, as well as 2024204097   17 Jun 2024 the method and conditions used to obtain juice from the fruit. It should also be understood that sugars present in the juice to be purified are naturally found in the fruit. In certain aspects, the sugars naturally found in the fruit are simple sugars, including for example, monosaccharides and disaccharides. Such sugars naturally found in the fruit may include, for example, glucose, fructose, and sucrose.

[0125] One of skill in the art would recognize suitable analytical techniques that may be used to identify and quantify the amount of mogroside V and other terpene glycosides present in a monk fruit juice, extract, composition, or mixture. For example, in one aspect, high-performance liquid chromatography (also referred to as high-pressure liquid chromatography or HPLC) is a chromatographic technique that can be used for identifying, quantifying, and optionally purifying the individual terpene glycosides in the mixture.

[0126] Mogroside V content and terpene glycoside content may be expressed as a percentage on weight basis (% w / w). In one aspect, mogroside V content and terpene glycoside content are expressed as a percentage on dry weight basis. “Dry weight basis” refers to the weight of the mogroside V or terpene glycoside content divided by the weight of dry soluble solids in a given sample. In other aspects, mogroside V content and terpene glycoside content may be expressed in different units, such as percentage on wet weight basis or g / L. For example, one of skill in the art may measure mogroside V content and terpene glycoside content in a diluted juice sample using g / L, since volume of the juice can more easily be measured in a dilute sample. In contrast, one of skill in the art may measure mogroside V content and terpene glycoside content in a concentrated juice sample by weight. Further, one of skill in the art would be able to convert one unit to another.

[0127] The disclosed sweetening agent can further comprise one or more polyhydroxy C3-C12 compound. In a further aspect, the disclosed sweetening agent can further comprise a compound such as allulose, allose, sucrose, fructose, glucose, propylene glycol, glycerol, erythritol, arabinitol, maltitol, lactitol, sorbitol, mannitol, xylitol, tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g., a-cyclodextrin, p-cyclodextrin, and y-cyclodextrin), ribulose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose isomaltulose, erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose, allulose, turanose, cellobiose, glucosamine, mannosamine, fucose, fuculose, glucuronic acid, gluconic acid, glucono-lactone, abequose, galactosamine, xylo-oligosaccharides (xylotriose, xylobiose and the like), gentio-oligoscaccharides (gentiobiose, gentiotriose, gentiotetraose and the like), galactooligosaccharides, sorbose, ketotriose (dihydroxyacetone), aldotriose (glyceraldehyde), nigero-oligosaccharides, fructooligosaccharides (kestose, nystose and the like), maltotetraose, inaltotriol, tetrasaccharides, mannan-oligosaccharides, malto-oligosaccharides 2024204097   17 Jun 2024 (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose and the like), dextrins, lactulose, melibiose, raffmose, rhamnose, ribose, isomerized, liquid sugars such as high fructose corn / starch syrup (“HFCS / HFSS,” e.g., HFCS55, HFCS42, or HFCS90), coupling sugars, soybean oligosaccharides, glucose syrup and combinations thereof. It is understood that D- or L-configurations can be used when applicable.

[0128] In a further aspect, the disclosed sweetening agent can further comprise at least one carbohydrate sweetener selected from the group consisting of glucose, fructose, sucrose and combinations thereof, in an amount effective to provide a concentration from about 100 ppm to about 140,000 ppm when present in a sweetened composition, such as, for example, a beverage.

[0129] In a further aspect, the disclosed sweetening agent can further comprise one or more carbohydrate sweeteners selected from D-allose, D-allulose, L-ribose, D-tagatose, L-glucose, fucose, L-Arabinose, Turanose and combinations thereof, in an amount effective to provide a concentration from about 100 ppm to about 140,000 ppm when present in a sweetened composition, such as, for example, a beverage.

[0130] In a further aspect, the disclosed sweetening agent can be one or more synthetic sweeteners. As used herein, the phrase “synthetic sweetener” refers to any composition which is not found naturally in nature. Preferably, a synthetic sweetener has a sweetness potency greater than sucrose, fructose, and / or glucose, yet has less calories than sucrose, fructose, and / or glucose. Non-limiting examples of synthetic HP sweeteners suitable for aspects of this disclosure include sucralose, potassium acesulfame, acesulfame acid and salts thereof, aspartame, alitame, saccharin and salts thereof, neohesperidin dihydrochalcone, cyclamate, cyclamic acid and salts thereof, neotame, advantame, glucosylated steviol glycosides (GSGs) and combinations thereof. The synthetic sweetener is present in the disclosed sweetener composition in an amount effective to provide a concentration from about 0.3 ppm to about 3,500 ppm when present in a sweetened composition, such as, for example, a beverage.

[0131] In a further aspect, the disclosed sweetening agent can be one or more natural, HP sweeteners. Suitable natural HP sweeteners include, but are not limited to, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside J, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside M (also known as rebaudioside X), rebaudioside O, dulcoside A, dulcoside B, rubusoside, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo Sweetener (as noted above, this can be used interchangeably and is the same as Monk Fruit Sweetener or a Siraitia grosvenorii-derived sweetener), siratose, siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, 2024204097   17 Jun 2024 hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, steviolbioside and cyclocarioside I. The natural HP sweetener is present in the disclosed sweetener composition in an amount effective to provide a concentration from about 0.1 ppm to about 3,000 ppm when present in a sweetened composition, such as, for example, a beverage.

[0132] In a further aspect, the disclosed sweetening agent can comprise one or more chemically (including enzymatically) modified natural HP sweetener. Modified natural HP sweeteners include glycosylated natural HP sweetener such as glucosyl-, galactosyl-, fructosyl- derivatives containing 1-50 glycosidic residues. Glycosylated natural HP sweeteners may be prepared by enzymatic transglycosylation reaction catalyzed by various enzymes possessing transglycosylating activity. Others include one or more sugar alcohols obtained from sugarsuch by using hydrogenation techniques. In some aspects, a glycosylated natural HP sweetener can be a glucosylated steviol glycoside (which can also be referred to as a “GSG”). An exemplary, but not limiting, GSG that can be used in the disclosed sweetener compositions are those marketed by Almendra under the brand name of Steviaromes™.

[0133] Non-limiting examples of HP sweeteners that can be utilized with the disclosed taste modulator compositions include rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, dulcoside B, rubusoside, stevia, stevioside, mogroside IV, and mogroside V, Luo Han Guo sweetener, siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside 1, periandrin I, abrusoside A, and cyclocarioside I. HP sweeteners also include modified HP sweeteners. Modified HP sweeteners include HP sweeteners which have been altered naturally. For example, a modified HP sweeteners includes, but is not limited to, HP sweeteners which have been fermented, contacted with enzyme, or derivatized or substituted on the HP sweeteners.

[0134] In another aspect, the HP sweeteners may be selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, dulcoside B, rubusoside, stevia, stevioside, mogroside IV, mogroside V, Luo Han Quo sweetener, siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, cyclocarioside I, saccharin and its salts, cyclamic acid and its salts, 2024204097   17 Jun 2024 aspartame, aspartame-acesulfame salt, acesulfame potassium, sucralose, alitame, neotame, neohesperidin dihydrochalone (NHDC), advantame and combinations thereof.

[0135] In a further aspect, the disclosed sweetening agent can comprise REBA, REBB, REBC, REDD, REBE, REBF, REBM, REBN, or combinations thereof, and at least one other sweetener that in combination function as the sweetening agent (i.e. the substance or substances that provide sweetness) of a disclosed sweetener composition. The disclosed sweetener compositions often exhibit synergy when individual sweetener compounds are combined and have improved flavor and temporal profiles compared to each sweetener alone. One or more additional sweetening agents can be used in the disclosed sweetener compositions. In a yet further aspect, disclosed sweetener compositions comprise REBA and at least one additional sweetener. In a still further aspect, a sweeteners composition contains REBB and at least one additional sweetener. In an even further aspect, a sweeteners composition contains REBC and at least one additional sweetener. In a still further aspect, a sweeteners composition contains REBD and at least one additional sweetener. In a yet further aspect, a sweeteners composition contains REBE and at least one additional sweetener. In an even further aspect, a sweeteners composition contains REBF and at least one additional sweetener. In a still further aspect, a sweeteners composition contains REBM and at least one additional sweetener. In a yet further aspect, a sweeteners composition contains REBN and at least one additional sweetener. Sweetener Compositions

[0136] In various aspects, the present disclosure, relates to sweetener compositions comprising a sweetening agent and a taste modulator composition. The taste modulator composition improves key properties associated with many sweetening agents, including maximal sweetness response; mitigates flavor profile issues such as bitter and / or licorice-like off-tastes; improves sweetness onset and lingering sweet aftertaste properties; improves desensitization / adaptation profile issues; and improves body / mouthfeel characteristics. As used herein, the term “off-taste(s)” refers to an amount or degree of taste that is not characteristically or usually found in a beverage product or a consumable product of the present disclosure. For example, an off-taste is an undesirable taste of a sweetened consumable to consumers, such as, a bitter taste, a licorice-like taste, a metallic taste, an aversive taste, an astringent taste, a delayed sweetness onset, a lingering sweet aftertaste, and the like, etc. In a further aspect, the disclosed sweetener compositions comprise a taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+; and a sweetening agent. The taste modulator component of the disclosed sweetener compositions can optionally further comprise a second cation, a third cation, and a fourth cation. 2024204097   17 Jun 2024

[0137] As noted herein above, frequently HP sweeteners differ significantly from natural caloric sugars in ways that frustrate consumers and limit market penetration of products containing many HP sweeteners. Accepted metrics for commercial viability of a HP sweetener include: 1) Taste Quality; 2) Safety; 3) Solubility; 4) Stability; and 5) Cost. With regard to Taste Quality, HP sweeteners exhibit temporal profiles, maximal responses, flavor profiles, mouthfeels, and often desensitization / adaptation behaviors that differ from sugar. Specifically, HP sweeteners frequently exhibit one or more of the following problems or issues: • Rm Problem: Insufficient Maximal Sweetness Response; • Flavor Profile Problem: Bitter and Licorice-Like Off-tastes; • Temporal Profile Problem: Delay in Sweetness Onset and Lingering Sweet Aftertaste (Sweetness Linger = SL); • Desensitization / Adaptation Profile Problem: Sweetness causing a Desensitization of the Taste System and / or Reduction in Perceived Sweetness on Iterative Tasting; and • Body / Mouthfeel Problem: Absence of Body / Mouthfeel common in Sugar-Sweetened Formulations. Attempts have been made in the industry to address the Taste Quality issues associated with many HP sweeteners. However, although some of the currently available taste modulators are able to address the Taste Quality issues, these known taste modulators add unacceptable cost that make their use in common food and beverage products impractical; provide only limited modulation of Taste Quality problems, thus limiting their widespread use; are associated with regulatory or potential toxicity issues; or combinations of all these shortcomings.

[0138] The major application of HP sweeteners has been and will continue to be 0-calorie and calorie-reduced beverages. Thus, with regard to the cost metric discussed above, representative cost considerations for a HP sweetener can be assessed at a first approximation on the basis of cost impact for beverage use. Beverage manufacturers typically determine ingredient costs on a Cost per Unit Case (CUC) basis, where a Unit Case is 24 - 8 ounce bottles (ca. 5.7L). For purpose of illustration, in the US at the present time, the sweetener system CUCs for a sucrose-sweetened beverage is about $0.60, a high-fructose corn syrup-sweetened beverage is about $0.50, an aspartame-sweetened beverage is about $0.04 and an aspartame / acesulfame-K sweetened beverage is about $0.03.

[0139] In contrast, the use of many HP sweeteners cannot be used in typical beverage or food products because they often require a taste modulator to address the Taste Quality issues noted above. In particular, currently available taste modulators add significant cost to the use 2024204097   17 Jun 2024 of many HP sweeteners. For example, a beverage using a sweetener formulation comprising rebaudioside A is understood in the industry to require the use of a taste modulator such as meso-erythritol in order to achieve desired Taste Quality metrics described above. However, at the levels required for beverage use, a rebaudioside A / meso-erythritol formulation is estimated to cost about $1.20 to about $1.50 on a CUC basis. Thus, although the use of a natural sweetener, such as rebaudioside A, in a beverage product is highly desirable in many respects, the use in such a context is cost prohibitive.

[0140] In various aspects, a disclosed sweetener composition comprises: a sweetening agent and a taste modulator component comprising a first salt having a first cation independently selected from Na+, K+, Ca2+, and Mg2+; optionally a second salt having a second cation independently selected from Na+, K+, Ca2+, and Mg2+; optionally a third salt having a third cation independently selected from Na+, K+, Ca2+, and Mg2+; and optionally a fourth salt having a fourth cation independently selected from Na+, K+, Ca2+, and Mg2+; provided that first cation, second cation, third cation, and fourth cation are not the same.

[0141] In a further aspect, a disclosed sweetener composition comprises: a sweetening agent and a taste modulator component comprising a first salt having a first cation and a first anion, such that the first cation is selected from Na+, K+, Ca2+, and Mg2+; and a first anion is selected from gluconate (CeHnO?'1), citrate (CeHsO / 3), hydrogen citrate (CeHeO / 2), dihydrogen citrate (CeHyO?'1), malate (C4H6O5’2), hydrogen malate (C4H7C>5'1), maleate (C4H2O4’2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4’2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4’2), hydrogen succinate (C4HsO4’1), glutarate (CsHsOt2), hydrogen glutarate (Cs^Ot1), adipate CsHsOt2), hydrogen adipate CeHgO^1), lactate (C3H5O3’1), tartrate (C^Oe'2), bitartrate (C4H5O6'1), phosphate (POT3), monohydrogen phosphate (HPO4-2), dihydrogen phosphate (H2PO4’), fluoride (F), chloride (Ch), sulfate (SO4’2), bisulfate (HSO4’1), nitrate (NO3’), carbonate (CO3’2), bicarbonate (HCO3‘), glycerate (C3H5O4’1), glycolate (C2H3O3’1), or combinations thereof. In a specific aspect, the first anion comprises citrate (CeHsO / 3), chloride (Cl’), phosphate (PO4-3), carbonate (CO3’2), and combinations thereof. Alternatively, in an aspect, the first anion comprises citrate (CeHsO / 3) or the first anion comprises chloride (Cl’).

[0142] In a further aspect, a disclosed sweetener composition comprises: a sweetening agent and a taste modulator component comprising a first salt having a first cation and a first anion; optionally a second salt having a second cation and a second anion; optionally a third salt having a third cation and a third anion; and optionally a fourth salt having a fourth cation and a fourth anion; the first cation is independently selected from Na+, K+, Ca2+, and Mg2+; the second cation is independently selected from Na+, K+, Ca2+, and Mg2+; the third cation is independently selected from Na+, K+, Ca2+, and Mg2+; and the fourth cation is independently selected from Na+, K+, Ca2+, and Mg2+; the first anion is independently selected from gluconate 2024204097   17 Jun 2024 (C6HnOy’1), citrate (CeHsOy-3), hydrogen citrate (CeHeOy-2), dihydrogen citrate (C6HyOy-1), malate (C4H6O5’2), hydrogen malate (C4HyO5-1), maleate (C4H2O4-2), hydrogen maleate (C4H3O4'1), fumarate (C4H2O4-2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4’2), hydrogen succinate (C4HsO4’1), glutarate (C5H6O4’2), hydrogen glutarate (CsHyO4’1), adipate CeHsOy2), hydrogen adipate C6H9O4’1), lactate (C3H5O3’1), tartrate (C4H4O6-2), bitartrate (C4H5O6'1), phosphate (PO4-3), monohydrogen phosphate (HPO4-2), dihydrogen phosphate (H2PO4-), fluoride (F’), chloride (Ch), sulfate (SO4-2), bisulfate (HSO4-1), nitrate (NO3’), carbonate (CO3-2), bicarbonate (HCO3-), glycerate (C3H5O4’1), glycolate (C2H3O3'1), or combinations thereof; the second anion is independently selected from gluconate (CeHnOy’1), citrate (CeHsOy’3), hydrogen citrate (CeHeOy’2), dihydrogen citrate (C6HyOy’1), malate (C4HeO5’ 2), hydrogen malate (C4HyOs’1), maleate (C4H2O4-2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4-2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4’2), hydrogen succinate (C4H5O4’ 1), glutarate (C5H6O4’2), hydrogen glutarate (C5HyO4’1), adipate CeHeOy2), hydrogen adipate C6H9O4’1), lactate (C3H5O3’1), tartrate (C4H4O6’2), bitartrate (C4H5O6-1), phosphate (PO4-3), monohydrogen phosphate (HPO4-2), dihydrogen phosphate (H2PO4-), fluoride (F-), chloride (Cl-), sulfate (SO4’2), bisulfate (HSO4’1), nitrate (NO3’), carbonate (CO3’2), bicarbonate (HCO3-), glycerate (C3H5O4’1), glycolate (C2H3O3’1), or combinations thereof; the third anion is independently selected from gluconate (C6HnOy’1), citrate (CeHsOy-3), hydrogen citrate (CeHeOy-2), dihydrogen citrate (C6HyOy’1), malate (C4H6O5-2), hydrogen malate (C4HyO5’1), maleate (C4H2O4’2), hydrogen maleate (C4H3O4-1), fumarate (C4H2O4’2), hydrogen fumarate (C4H3O4'1), succinate (C4H4O4’2), hydrogen succinate (C4HsO4’1), glutarate (CsHeO4-2), hydrogen glutarate (C5HyO4-1), adipate CeHeOy2), hydrogen adipate C6HgO4’1), lactate (CsHsOs-1), tartrate (C4H4O6’2), bitartrate (C4H5O6-1), phosphate (PO4’3), monohydrogen phosphate (HPO4’2), dihydrogen phosphate (H2PO4’), fluoride (F-), chloride (Cl’), sulfate (SO4-2), bisulfate (HSO4’1), nitrate (NO3’), carbonate (CO3’2), bicarbonate (HCO3’), glycerate (C3H5O4-1), glycolate (C2H3O3’1), or combinations thereof; and the fourth anion is independently selected from gluconate (C6HnOy’1), citrate (CeHsOy-3), hydrogen citrate (CeHeOy-2), dihydrogen citrate (C6HyOy’1), malate (C4H6O5’2), hydrogen malate (C4HyO5-1), maleate (C4H2O4-2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4-2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4’2), hydrogen succinate (C4H5O4’1), glutarate (C5H6O4’2), hydrogen glutarate (CsHyO4-1), adipate CeHaO4-2), hydrogen adipate C6H9O4’1), lactate (C3H5O3’1), tartrate (C4H4O6’2), bitartrate (C4H5O6’1), phosphate (PO4-3), monohydrogen phosphate (HPO4-2), dihydrogen phosphate (H2PO4-), fluoride (F-), chloride (Cl-), sulfate (SO4-2), bisulfate (HSO4-1), nitrate (NO3-), carbonate (CO3-2), bicarbonate (HCO3-), glycerate (C3H5O4’1), glycolate (C2H3O3’1), or combinations thereof; provided that first cation, second cation, third cation, and fourth cation are not the same. 2024204097   17 Jun 2024

[0143] In various aspects, a disclosed sweetener composition comprises: a sweetening agent and a taste modulator component comprising a first salt having a first cation independently selected from Na+, K+, Ca2+, and Mg2+; optionally a second salt having a second cation independently selected from Na+, K+, Ca2+, and Mg2+; optionally a third salt having a third cation independently selected from Na+, K+, Ca2+, and Mg2+; and optionally a fourth salt having a fourth cation independently selected from Na+, K+, Ca2+, and Mg2+; provided that first cation, second cation, third cation, and fourth cation are not the same; and such that the sweetening agent comprises a natural HP sweetener, a synthetic HP sweetener, a carbohydrate / polyol sweetener, or combinations thereof.

[0144] In a further aspect, a disclosed sweetener composition comprises: a sweetening agent and a taste modulator component comprising a first salt having a first cation and a first anion, such that the first cation is selected from Na+, K+, Ca2+, and Mg2+; and a first anion is selected from gluconate (CeHnO?’1), citrate (CeHsO / 3), hydrogen citrate (CeHeO / 2), dihydrogen citrate (CeHyO / 1), malate ^HeOs'2), hydrogen malate (C^yOs'1), maleate (C4H2O4’2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4’2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4’2), hydrogen succinate (C4HsO4’1), glutarate (CsHeO / 2), hydrogen glutarate (CsHyO / 1), adipate C6HeO4’2), hydrogen adipate CeHgO / 1), lactate (C3H5O3’1), tartrate (C4H4O6’2), bitartrate (C4H5O6'1), phosphate (PO4’3), monohydrogen phosphate (HPO4’2), dihydrogen phosphate (H2PO4-), fluoride (F), chloride (Ch), sulfate (SO4’2), bisulfate (HSO4’1), nitrate (NO3’), carbonate (CO3’2), bicarbonate (HCO3‘), glycerate (C3HsO4’1), glycolate (C2H3O3’1), or combinations thereof. In a specific aspect, the first anion comprises citrate (CeHsO / 3), chloride (Cl-), phosphate (PO4’3), carbonate (CO3’2), and combinations thereof; and such that the sweetening agent comprises a natural HP sweetener, a synthetic HP sweetener, a carbohydrate / polyol sweetener, or combinations thereof. Alternatively, in an aspect, the first anion comprises citrate (CeHsO?’3) or the first anion comprises chloride (Cl’).

[0145] In a further aspect, a disclosed sweetener composition comprises: a sweetening agent and a taste modulator component comprising a first salt having a first cation and a first anion; optionally a second salt having a second cation and a second anion; optionally a third salt having a third cation and a third anion; and optionally a fourth salt having a fourth cation and a fourth anion; the first cation is independently selected from Na+, K+, Ca2+, and Mg2+; the second cation is independently selected from Na+, K+, Ca2+, and Mg2+; the third cation is independently selected from Na+, K+, Ca2+, and Mg2+; and the fourth cation is independently selected from Na+, K+, Ca2+, and Mg2+; the first anion is independently selected from gluconate (CeHnO?’1), citrate (CeHsO / 3), hydrogen citrate (CeHeO?’2), dihydrogen citrate (CeHyO / 1), malate (C4HeO5’2), hydrogen malate (C4H70s’1), maleate (C4H2O4’2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4’2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4’2), 2024204097   17 Jun 2024 hydrogen succinate (C4H5O4’1), glutarate (CsHeO^2), hydrogen glutarate (CsH7O4’1), adipate C6H8O4’2), hydrogen adipate CeHgO^1), lactate (C3H5O3’1), tartrate (C4H4O6’2), bitartrate (C4H5O6'1), phosphate (PO4’3), monohydrogen phosphate (HPO4-2), dihydrogen phosphate (H2PO4-), fluoride (F), chloride (Ch), sulfate (SO4’2), bisulfate (HSO4’1), nitrate (NO3’), carbonate (CO3’2), bicarbonate (HCO3’), glycerate (C3H5O4’1), glycolate (C2H3O3’1), or combinations thereof; the second anion is independently selected from gluconate (C8HiiO7’1), citrate (C6H5O7’3), hydrogen citrate (C6H6O7'2), dihydrogen citrate (C6H7O7’1), malate (C4H6O5’ 2), hydrogen malate (C4H7O5’1), maleate (C4H2O4’2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4’2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4’2), hydrogen succinate (C4H5O4’ 1), glutarate (CsHeO^2), hydrogen glutarate (C5H7O4’1), adipate C6H8O4’2), hydrogen adipate C6H9O4'1), lactate (C3H5O3’1), tartrate (C4H4O6’2), bitartrate (C4H5O6’1), phosphate (PO4’3), monohydrogen phosphate (HPO4-2), dihydrogen phosphate (H2PO4‘), fluoride (F’), chloride (Cl-), sulfate (SO4-2), bisulfate (HSO4’1), nitrate (NO3’), carbonate (CO3’2), bicarbonate (HCO3’ ), glycerate (C3H5O4’1), glycolate (C2H3O3’1), or combinations thereof; the third anion is independently selected from gluconate (C8HiiO7’1), citrate (CeHsCV3), hydrogen citrate (CeHeO / 2), dihydrogen citrate (Ce^O / 1), malate (C4H6O5’2), hydrogen malate (C4H70s’1), maleate (C4H2O4’2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4’2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4’2), hydrogen succinate (C4H5O4’1), glutarate (CsHeO^2), hydrogen glutarate (CsH7O4’1), adipate C6H8O4’2), hydrogen adipate C6H9O4’1), lactate (C3H5O3’1), tartrate (C4H4O6’2), bitartrate (C4H5O6’1), phosphate (PO4’3), monohydrogen phosphate (HPO4’2), dihydrogen phosphate (H2PO4’), fluoride (F-), chloride (Cl’), sulfate (SO4‘ 2), bisulfate (HSO4’1), nitrate (NO3‘), carbonate (CO3’2), bicarbonate (HCO3‘), glycerate (C3H5O4’1), glycolate (C2H3O3’1), or combinations thereof; and the fourth anion is independently selected from gluconate (CeHnO?’1), citrate (CeHsO / 3), hydrogen citrate (CeHeO / 2), dihydrogen citrate (C6H7O7’1), malate (C4H6O5’2), hydrogen malate (C4H70s’1), maleate (C4H2O4’2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4’2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4’2), hydrogen succinate (C4H5O4’1), glutarate (CsHeO^2), hydrogen glutarate (CsH7O4’1), adipate C6H8O4’2), hydrogen adipate C6H9O4’1), lactate (C3H5O3’1), tartrate (C4H4O6’2), bitartrate (C4H5O6’1), phosphate (PO4’3), monohydrogen phosphate (HPO4’2), dihydrogen phosphate (H2PO4‘), fluoride (F’), chloride (Cl’), sulfate (SO4’2), bisulfate (HSO4’1), nitrate (NO3j, carbonate (CO3’2), bicarbonate (HCO3‘), glycerate (C3H5O4’1), glycolate (C2H3O3’1), or combinations thereof; provided that first cation, second cation, third cation, and fourth cation are not the same; and such that the sweetening agent comprises a natural HP sweetener, a synthetic HP sweetener, a carbohydrate / polyol sweetener, or combinations thereof.

[0146] In various aspects, a disclosed sweetener composition comprises: a sweetening agent 2024204097   17 Jun 2024 and a taste modulator component comprising a first salt having a first cation independently selected from Na+, K+, Ca2+, and Mg2+; optionally a second salt having a second cation independently selected from Na+, K+, Ca2+, and Mg2+; optionally a third salt having a third cation independently selected from Na+, K+, Ca2+, and Mg2+; and optionally a fourth salt having a fourth cation independently selected from Na+, K+, Ca2+, and Mg2+; provided that first cation, second cation, third cation, and fourth cation are not the same; and such that the sweetening agent comprises a stevia sweetener selected from stevioside, rubusoside, steviolbioside, dulcoside A, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, a glucosylated steviol glycoside, a mixture of glucosylated steviol glycosides, or combinations thereof.

[0147] In a further aspect, a disclosed sweetener composition comprises: a sweetening agent and a taste modulator component comprising a first salt having a first cation and a first anion, such that the first cation is selected from Na+, K+, Ca2+, and Mg2+; and a first anion is selected from gluconate (CeHnO?’1), citrate (CeHsO / 3), hydrogen citrate (CeHeO / 2), dihydrogen citrate (CeHyO / 1), malate (C4H6O5’2), hydrogen malate (C^yOs'1), maleate (C4H2O4'2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4’2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4’2), hydrogen succinate (C4HsO4’1), glutarate (C5H6O4’2), hydrogen glutarate (CsHyO^1), adipate C6H8O4'2), hydrogen adipate C6H9O4’1), lactate (C3H5O3’1), tartrate (C4H4O6’2), bitartrate (C4H5O6'1), phosphate (PO4’3), monohydrogen phosphate (HPO4’2), dihydrogen phosphate (H2PO4-), fluoride (F), chloride (Ch), sulfate (SO4’2), bisulfate (HSO4’1), nitrate (NO3-), carbonate (CO3-2), bicarbonate (HCO3’), glycerate (C3HsO4’1), glycolate (C2H3O3’1), or combinations thereof. In a specific aspect, the first anion comprises citrate (CeHsO / 3), chloride (Cl’), phosphate (PO4’3), carbonate (CO3’2), and combinations thereof; and such that the sweetening agent comprises a stevia sweetener selected from stevioside, rubusoside, steviolbioside, dulcoside A, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, a glucosylated steviol glycoside, a mixture of glucosylated steviol glycosides, or combinations thereof.

[0148] In a further aspect, a disclosed sweetener composition comprises: a sweetening agent and a taste modulator component comprising a first salt having a first cation and a first anion; optionally a second salt having a second cation and a second anion; optionally a third salt having a third cation and a third anion; and optionally a fourth salt having a fourth cation and a fourth anion; the first cation is independently selected from Na+, K+, Ca2+, and Mg2+; the second cation is independently selected from Na+, K+, Ca2+, and Mg2+; the third cation is independently selected from Na+, K+, Ca2+, and Mg2+; and the fourth cation is independently selected from Na+, K+, Ca2+, and Mg2+; the first anion is independently selected from gluconate (CeHnO?’1), citrate (CeHsO / 3), hydrogen citrate (CeHeO?’2), dihydrogen citrate (CeHyO / 1), 2024204097   17 Jun 2024 malate (C4H6O5-2), hydrogen malate (C4HyO5’1), maleate (C4H2O4-2), hydrogen maleate (C4H3O4'1), fumarate (C4H2O4-2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4’2), hydrogen succinate (C4H5O4’1), glutarate (C5H6O4’2), hydrogen glutarate (CsHyO4’1), adipate C6H8O4'2), hydrogen adipate C6H9O4’1), lactate (C3H5O3’1), tartrate (C4H4O6-2), bitartrate (C4H5O6'1), phosphate (PO4-3), monohydrogen phosphate (HPO4-2), dihydrogen phosphate (H2PO4-), fluoride (F), chloride (Ch), sulfate (SO4-2), bisulfate (HSO4-1), nitrate (NO3’), carbonate (CO3-2), bicarbonate (HCO3-), glycerate (C3H5O4’1), glycolate (C2H3O3-1), or combinations thereof; the second anion is independently selected from gluconate (CeHnOy’1), citrate (CeHsOy-3), hydrogen citrate (CeHeOy-2), dihydrogen citrate (C6HyOy-1), malate (C4HeO5’ 2), hydrogen malate (C4HyOs’1), maleate (C4H2O4-2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4-2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4’2), hydrogen succinate (C4H5O4’ 1), glutarate (CsHeCU-2), hydrogen glutarate (CsHyO4’1), adipate CeHsOy2), hydrogen adipate C6H9O4’1), lactate (C3H5O3’1), tartrate (C4H4O6’2), bitartrate (C4H5O6’1), phosphate (PO4-3), monohydrogen phosphate (HPO4-2), dihydrogen phosphate (H2PO4-), fluoride (F-), chloride (Cl’), sulfate (SO4’2), bisulfate (HSO4’1), nitrate (NO3’), carbonate (CO3’2), bicarbonate (HCO3-), glycerate (C3H5O4’1), glycolate (C2H3O3’1), or combinations thereof; the third anion is independently selected from gluconate (C6HnOy’1), citrate (CeHsOy-3), hydrogen citrate (CeHeOy-2), dihydrogen citrate (C6HyOy’1), malate (C4H6O5-2), hydrogen malate (C4HyO5’1), maleate (C4H2O4’2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4’2), hydrogen fumarate (C4H3O4'1), succinate (C4H4O4’2), hydrogen succinate (C4HsO4’1), glutarate (C5H6O4-2), hydrogen glutarate (C5HyO4-1), adipate CeHeOy2), hydrogen adipate C6H9O4-1), lactate (CsHsOs-1), tartrate (C4H4O6’2), bitartrate (C4H5O6-1), phosphate (PO4’3), monohydrogen phosphate (HPO4’2), dihydrogen phosphate (H2PO4’), fluoride (F-), chloride (Cl’), sulfate (SO4-2), bisulfate (HSO4’1), nitrate (NO3’), carbonate (CO3’2), bicarbonate (HCO3’), glycerate (C3H5O4-1), glycolate (C2H3O3’1), or combinations thereof; and the fourth anion is independently selected from gluconate (C6HnOy’1), citrate (CeHsOy-3), hydrogen citrate (CeHeOy-2), dihydrogen citrate (C6HyOy’1), malate (C4H6O5’2), hydrogen malate (C4HyO5’1), maleate (C4H2O4-2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4-2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4’2), hydrogen succinate (C4H5O4’1), glutarate (C5H6O4’2), hydrogen glutarate (CsHyO4 ^), adipate CeHaO4-2), hydrogen adipate C6H9O4’1), lactate (C3H5O3’1), tartrate (C4H4O6’2), bitartrate (C4H5O6’1), phosphate (PO4-3), monohydrogen phosphate (HPO4-2), dihydrogen phosphate (H2PO4-), fluoride (F-), chloride (Cl-), sulfate (SO4-2), bisulfate (HSO4-1), nitrate (NO3-), carbonate (CO3-2), bicarbonate (HCO3-), glycerate (C3H5O4’1), glycolate (C2H3O3’1), or combinations thereof; provided that first cation, second cation, third cation, and fourth cation are not the same; and such that the sweetening agent comprises a stevia sweetener selected from stevioside, rubusoside, steviolbioside, dulcoside A, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, 2024204097   17 Jun 2024 rebaudioside M, a glucosylated steviol glycoside, a mixture of glucosylated steviol glycosides, or combinations thereof.

[0149] In various aspects, a disclosed sweetener composition comprises: a sweetening agent and a taste modulator component comprising a first salt having a first cation independently selected from Na+, K+, Ca2+, and Mg2+; optionally a second salt having a second cation independently selected from Na+, K+, Ca2+, and Mg2+; optionally a third salt having a third cation independently selected from Na+, K+, Ca2+, and Mg2+; and optionally a fourth salt having a fourth cation independently selected from Na+, K+, Ca2+, and Mg2+; provided that first cation, second cation, third cation, and fourth cation are not the same; and such that the sweetening agent comprises a stevia sweetener selected from rebaudioside A, rebaudioside D, rebaudioside M, a glucosylated steviol glycoside, a mixture of glucosylated steviol glycosides, or combinations thereof.

[0150] In a further aspect, a disclosed sweetener composition comprises: a sweetening agent and a taste modulator component comprising a first salt having a first cation and a first anion, such that the first cation is selected from Na+, K+, Ca2+, and Mg2+; and a first anion is selected from gluconate (CeHnO?’1), citrate (CeHsO / 3), hydrogen citrate (CeHeO / 2), dihydrogen citrate (CeHyO / 1), malate (C4H6O5’2), hydrogen malate (C^yOs'1), maleate (C4H2O4'2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4’2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4’2), hydrogen succinate (C4HsO4’1), glutarate (C5H6O4’2), hydrogen glutarate (CsHyO^1), adipate C6H8O4'2), hydrogen adipate C6H9O4’1), lactate (C3H5O3’1), tartrate (C4H4O6’2), bitartrate (C4H5O6'1), phosphate (PO4’3), monohydrogen phosphate (HPO4’2), dihydrogen phosphate (H2PO4-), fluoride (F), chloride (Ch), sulfate (SO4’2), bisulfate (HSO4’1), nitrate (NO3’), carbonate (CO3-2), bicarbonate (HCO3’), glycerate (C3HsO4’1), glycolate (C2H3O3’1), or combinations thereof. In a specific aspect, the first anion comprises citrate (CeHsO / 3), chloride (Cl’), phosphate (PO4’3), carbonate (CO3’2), and combinations thereof; and such that the sweetening agent comprises a stevia sweetener selected from rebaudioside A, rebaudioside D, rebaudioside M, a glucosylated steviol glycoside, a mixture of glucosylated steviol glycosides, or combinations thereof.

[0151] In a further aspect, a disclosed sweetener composition comprises: a sweetening agent and a taste modulator component comprising a first salt having a first cation and a first anion; optionally a second salt having a second cation and a second anion; optionally a third salt having a third cation and a third anion; and optionally a fourth salt having a fourth cation and a fourth anion; the first cation is independently selected from Na+, K+, Ca2+, and Mg2+; the second cation is independently selected from Na+, K+, Ca2+, and Mg2+; the third cation is independently selected from Na+, K+, Ca2+, and Mg2+; and the fourth cation is independently selected from Na+, K+, Ca2+, and Mg2+; the first anion is independently selected from gluconate 2024204097   17 Jun 2024 (C6HnOy’1), citrate (CeHsOy-3), hydrogen citrate (CeHeOy-2), dihydrogen citrate (C6HyOy-1), malate (C4H6O5’2), hydrogen malate (C4HyO5-1), maleate (C4H2O4-2), hydrogen maleate (C4H3O4'1), fumarate (C4H2O4-2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4’2), hydrogen succinate (C4HsO4’1), glutarate (C5H6O4’2), hydrogen glutarate (CsHyO4’1), adipate CeHsOy2), hydrogen adipate C6H9O4’1), lactate (C3H5O3’1), tartrate (C4H4O6-2), bitartrate (C4H5O6'1), phosphate (PO4-3), monohydrogen phosphate (HPO4-2), dihydrogen phosphate (H2PO4-), fluoride (F’), chloride (Ch), sulfate (SO4-2), bisulfate (HSO4-1), nitrate (NO3’), carbonate (CO3-2), bicarbonate (HCO3-), glycerate (C3H5O4’1), glycolate (C2H3O3'1), or combinations thereof; the second anion is independently selected from gluconate (CeHnOy’1), citrate (CeHsOy’3), hydrogen citrate (CeHeOy’2), dihydrogen citrate (C6HyOy’1), malate (C4HeO5’ 2), hydrogen malate (C4HyOs’1), maleate (C4H2O4-2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4-2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4’2), hydrogen succinate (C4H5O4’ 1), glutarate (C5H6O4’2), hydrogen glutarate (C5HyO4’1), adipate CeHeOy2), hydrogen adipate C6H9O4’1), lactate (C3H5O3’1), tartrate (C4H4O6’2), bitartrate (C4H5O6-1), phosphate (PO4-3), monohydrogen phosphate (HPO4-2), dihydrogen phosphate (H2PO4-), fluoride (F-), chloride (Cl-), sulfate (SO4’2), bisulfate (HSO4’1), nitrate (NO3’), carbonate (CO3’2), bicarbonate (HCO3-), glycerate (C3H5O4’1), glycolate (C2H3O3’1), or combinations thereof; the third anion is independently selected from gluconate (C6HnOy’1), citrate (CeHsOy-3), hydrogen citrate (CeHeOy-2), dihydrogen citrate (C6HyOy’1), malate (C4H6O5-2), hydrogen malate (C4HyO5’1), maleate (C4H2O4’2), hydrogen maleate (C4H3O4-1), fumarate (C4H2O4’2), hydrogen fumarate (C4H3O4'1), succinate (C4H4O4’2), hydrogen succinate (C4HsO4’1), glutarate (CsHeO4-2), hydrogen glutarate (C5HyO4-1), adipate CeHeOy2), hydrogen adipate C6HgO4’1), lactate (CsHsOs-1), tartrate (C4H4O6’2), bitartrate (C4H5O6-1), phosphate (PO4’3), monohydrogen phosphate (HPO4’2), dihydrogen phosphate (H2PO4’), fluoride (F-), chloride (Cl’), sulfate (SO4-2), bisulfate (HSO4’1), nitrate (NO3’), carbonate (CO3’2), bicarbonate (HCO3’), glycerate (C3H5O4-1), glycolate (C2H3O3’1), or combinations thereof; and the fourth anion is independently selected from gluconate (C6HnOy’1), citrate (CeHsOy-3), hydrogen citrate (CeHeOy-2), dihydrogen citrate (C6HyOy’1), malate (C4H6O5’2), hydrogen malate (C4HyO5-1), maleate (C4H2O4-2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4-2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4’2), hydrogen succinate (C4H5O4’1), glutarate (C5H6O4’2), hydrogen glutarate (CsHyO4-1), adipate CeHaO4-2), hydrogen adipate C6H9O4’1), lactate (C3H5O3’1), tartrate (C4H4O6’2), bitartrate (C4H5O6’1), phosphate (PO4-3), monohydrogen phosphate (HPO4-2), dihydrogen phosphate (H2PO4-), fluoride (F-), chloride (Cl-), sulfate (SO4-2), bisulfate (HSO4-1), nitrate (NO3-), carbonate (CO3-2), bicarbonate (HCO3-), glycerate (C3H5O4’1), glycolate (C2H3O3’1), or combinations thereof; provided that first cation, second cation, third cation, and fourth cation are not the same; and such that the sweetening agent comprises a stevia sweetener selected from rebaudioside A, rebaudioside D, rebaudioside M, a glucosylated 2024204097   17 Jun 2024 steviol glycoside, a mixture of glucosylated steviol glycosides, or combinations thereof.

[0152] The amount or relative amounts of the sweetening agent and the taste modulator in a disclosed sweetener composition are determined, in part, by the application or use of the disclosed sweetener composition and the product context. That is, the amount of the sweetening agent and the taste modulator in a disclosed sweetener composition in a beverage, a food product, a nutraceutical, a pharmaceutical, and the like will be determined by the requirements for sweetness intensity in a particular product use. In addition, the amount or relative amounts of the sweetening agent and the taste modulator in a disclosed sweetener composition is determined, in part, by established the Dietary Reference Intakes (DRIs) for salts used in the taste modulator, including various regulatory agencies and health or scientific bodies and organizations. For example, exemplary DRIs have been published by the Institute of Medicine of the National Academies of the United States (see: Dietary Reference Requirements: The Essential Guide to Nutrient Requirements, J. J. Otten, J. Pitzi Hellwig, L. D. Meyers, Eds., The National Academies Press, 2006, Washington, D.C.). Thus, the level of the salts (first salt, optional second salt, optional third salt, and optional fourth salt) need to be present in an effective amount to modulate the sweetening agent taste properties, i.e., appropriate mitigation of factors such as maximal sweetness response, bitter and / or licoricelike off-tastes, sweetness linger, desensitization and adaptation, and body / mouthfeel parameters, while at the same time, not presenting concerns with regard to DRIs. Representative DRIs, as published by the Institute of Medicine of the National Academies of the United States, are given in Table 2 below. Table 2. Nutrient* DRI (mg / day) Male Female Sodium Age 9-50 1500 Age 9-50 1500 Age 50-70 1300 Age 50-70 1300 Age >70 1200 Age >70 1200 Potassium Age 9->70 4700 Age 9-13 4500 Age 14->70 4700 Magnesium Age 9-13 240 Age 9-13 240 Age 14-18 410 Age 14-18 360 Age 19-30 400 Age 19-30 310 Age 31->70 420 Age 31->70 320 Calcium Age 9-18 1300 Age 9-18 1300 Age 19-70 1000 Age 19-50 1000 Age >70 1200 Age 51-70 1200 Age >70 1200 Chloride Age 9-50 2300 Age 9-50 2300 Age 50-70 2000 Age 50-70 2000 Age >70 1800 Age >70 1800 2024204097   17 Jun 2024 * Assumes the nutrient is in the form of an ion.

[0153] In various aspects, the sweetening agent is present in the disclosed sweetener compositions in an amount effective to provide a concentration when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic from about 1 mg / L to about 1000 mg / L; and wherein a total cation present in an amount effective to provide a concentration when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic less than or equal to 20% of the DRI provided by the Institute of Medicine of the National Academies of the United States; and wherein the total cation represents a sum of the first cation, and when present, the second cation, the third cation, and the fourth cation.

[0154] In a further aspect, the sweetening agent is present in the disclosed sweetener compositions in an amount effective to provide a concentration when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic from about 0.1 mg / L to about 1000 mg / L if the sweetener is a non-caloric sweetener or from about 1.0 wt% to about 15 wt% if the sweetener is a caloric sweetener; and wherein a total cation present in an amount effective to provide a concentration when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic of less than or equal to about 25 mM Na+, less than or equal to about 25 mM K+, less than or equal to about 15 mM Mg2+, and less than or equal to about 25 mM Ca2+; and wherein the total cation represents a sum of the first cation, and when present, the second cation, the third cation, and the fourth cation.

[0155] In a further aspect, the sweetening agent is present in the disclosed sweetener compositions in an amount effective to provide a concentration when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic from about 0.1 mg / L to about 1000 mg / L if the sweetener is a non-caloric sweetener or from about 1.0 wt% to about 15 wt% if the sweetener is a caloric sweetener; and wherein a total cation present in an amount effective to provide a concentration when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic of less than or equal to about 17.5 mM Na+, less than or equal to about 17.5 mM K+, less than or equal to about 10 mM Mg2+, and less than or equal to about 17.5 mM Ca2+; and wherein the total cation represents a sum of the first cation, and when present, the second cation, the third cation, and the fourth cation.

[0156] In a further aspect, the sweetening agent is present in the disclosed sweetener compositions in an amount effective to provide a concentration when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic from about 0.1 mg / L to about 1000 mg / L if the sweetener is a non-caloric sweetener or from about 1.0 wt% to about 15 wt% if the sweetener is a caloric sweetener; and wherein a total cation present in an amount effective to provide a concentration when present in a beverage, food, nutraceutical, pharmaceutical, or 2024204097   17 Jun 2024 cosmetic of less than or equal to about 10 mM Na+, less than or equal to about 10 mM K+, less than or equal to about 5 mM Mg2+, and less than or equal to about 10 mM Ca2+; and wherein the total cation represents a sum of the first cation, and when present, the second cation, the third cation, and the fourth cation.

[0157] In a further aspect, the sweetening agent is present in the disclosed sweetener compositions in an amount effective to provide a concentration when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic from about 0.1 mg / L to about 1000 mg / L if the sweetener is a non-caloric sweetener or from about 1.0 wt% to about 15 wt% if the sweetener is a caloric sweetener; and wherein a total cation present in an amount effective to provide a concentration when present in a beverage, food, nutraceutical, pharmaceutical, or cosmetic of less than or equal to about 13 mM Na+, less than or equal to about 24 mM K+, less than or equal to about 2.6 mM Mg2+, and less than or equal to about 5.0 mM Ca2+; and wherein the total cation represents a sum of the first cation, and when present, the second cation, the third cation, and the fourth cation.

[0158] In various aspects, the amount effective described above can be in the form of a concentrate such that when utilized in a beverage, a food item, and the like, it is diluted to the disclosed amounts effective described herein above. As such, a concentrate can have an amount effective that is 2- to 100-fold greater than the amount effective for a concentration that is directly consumed or utilized in a product such as a beverage, a food item, and the like.

[0159] A disclosed sweetener composition can be present in the various forms. For example, the disclosed sweetener composition can be present as a powder, a particulate, an agglomerated solid, a solid, a gel, a tablet, or combinations thereof. In some cases, the disclosed sweetener can be present as a powder, a particulate, an agglomerated solid, or another essentially solid form. As used herein, “agglomerated solid” means a plurality of disclosed sweetener composition particles clustered and held together. Examples of agglomerated solids include, but are not limited to, binder held agglomerates, tablets, extrudates, and granules.

[0160] In a further aspect, the disclosed sweetener composition can be present in a liquid, gel, or solution form, including such forms as a beverage, a food item, a nutraceutical, a pharmaceutical, a cosmetic item, or concentrate that can be used as an additive to or in the preparation of a beverage, a food item, a nutraceutical, a pharmaceutical, a cosmetic item. The disclosed sweetener composition, can further comprise, a food acceptable buffer such as a citric acid buffer or phosphoric acid buffer. Disclosed forms of the disclosed sweetener compositions include forms that are co-crystallized sweetener compositions with a sugar or a polyol, an agglomerated sweetener composition, a compacted sweetener composition, a dried 2024204097   17 Jun 2024 sweetener composition, a particle sweetener composition, a spheronized sweetener composition, a granular sweetener composition, and a liquid sweetener composition.

[0161] In various aspects, a disclosed sweetener composition can further comprise an additive such as a liquid carrier, binder matrix, additional additives, and / or the like as detailed herein below. In some aspects, the disclosed sweetener composition contains additives including, but not limited to, carbohydrates, polyols, amino acids and their corresponding salts, poly-amino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts including organic acid salts and organic base salts, inorganic salts, bitter compounds, flavorants and flavoring ingredients, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, weighting agents, gums, antioxidants, colorants, flavonoids, alcohols, polymers and combinations thereof. In some aspects, the additives act to improve the temporal and flavor profiles of the sweetener to provide a sweetener composition with a favorable taste, such as a taste similar to sucrose.

[0162] In a further aspect, the disclosed sweetener composition contain one or more polyols. The term “polyol”, as used herein, refers to a molecule that contains more than one hydroxyl group. In some aspects, a polyol may be a diol, triol, or a tetraol which contains 2, 3, and 4 hydroxyl groups respectively. A polyol also may contain more than 4 hydroxyl groups, such as a pentaol, hexaol, heptaol, or the like, which contain 5, 6, 7, or even more hydroxyl groups, respectively. Additionally, a polyol also may be a sugar alcohol, polyhydric alcohol, polymer comprising OH functionality, or polyalcohol which is a reduced form of a carbohydrate, wherein a carbonyl group (aldehyde or ketone, reducing sugar) has been reduced to a primary or secondary hydroxyl group. In various aspects, polyols can include erythritol, xylitol, sorbitol, lactitol, isomalt, maltitol, reduced isomalto-oligosaccharides, reduced xylo-oligosaccharides, reduced gentio-oligosaccharides, reduced maltose syrup, reduced glucose syrup, and combinations thereof. In a further aspect, polyols can include erythritol, xylitol, sorbitol, lactitol, isomalt, galactitol, and maltitol, and combinations thereof. In a further aspect, polyols can include erythritol. In a further aspect, a polyol can be derived by reduction of isomaltulose, or sugar alcohols or any other carbohydrates capable of being reduced which do not adversely affect the taste of the disclosed sweetener composition.

[0163] In a further aspect, a polyol can be present in an amount effective to provide a concentration from about 100 ppm to about 250,000 ppm when present in a sweetened composition, such as, for example, a beverage, based on the total weight of the sweetened composition. In other aspects, the polyol is present in the disclosed sweetener composition in an amount effective to provide a concentration from about 400 ppm to about 80,000 ppm when present in a sweetened composition, such as, for example, from about 5,000 ppm to about 2024204097   17 Jun 2024 40,000 ppm, based on the total weight of the sweetened composition. As used herein, the term “ppm” refers to part(s) per million by weight, for example, of a given material, e.g., a compound, component, sweetening agent, disclosed taste modulator (and components that make up a taste modulator), or additive in a composition or product containing the given material; including, example, the milligrams of a given material per kilogram of a composition or product containing the given material (i.e., mg / kg); the milligrams of a given material per liter of a composition or product containing the given material (i.e., mg / L); or the volume of a given material (in microliters) per liter a composition or product containing the given material (i.e., pl / L).

[0164] In a further aspect, suitable amino acid additives include any compound comprising at least one amino functionality and at least one acid functionality. Examples include, but are not limited to, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, trans-4-hydroxyproline, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (a-, p-, and / or 5-isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine, and their salt forms such as sodium or potassium salts or acid salts, and mixtures of any of the foregoing. The amino acid additives also may be in the D-configuration, L-configuration, and combinations thereof. Additionally, the amino acids may be a-, p-, y- and / or b-isomers if appropriate. Combinations of the foregoing amino acids and their corresponding salts (e.g., sodium, potassium, calcium, magnesium salts or other alkali or alkaline earth metal salts thereof, or acid salts) also are suitable additives in some aspects. The amino acids may be natural or synthetic. The amino acids also may be modified. Modified amino acids refers to any amino acid wherein at least one atom has been added, removed, substituted, or combinations thereof (e.g., N-alkyl amino acid, N-acyl amino acid, or N-methyl amino acid). Non-limiting examples of modified amino acids include amino acid derivatives such as N,N,N-trimethyl glycine, N,N-dimethyl-glycine, N-methyl-glycine, and N-methyl-alanine. As used herein, modified amino acids encompass both modified and unmodified amino acids. As used herein, amino acids also encompass both peptides and polypeptides (e.g., dipeptides, tripeptides, tetrapeptides, and pentapeptides) such as glutathione and L-alanyl-L-glutamine. Suitable polyamino acid additives include poly-L-aspartic acid, poly-L-lysine (e.g., poly-L-a-lysine or poly-L-s-lysine), poly-L-ornithine (e.g., poly-L-a-ornithine or poly-L-p-ornithine), poly-L-arginine, other polymeric forms of amino acids, and salt forms thereof (e.g., calcium, potassium, sodium, or magnesium salts such as L-glutamic acid mono sodium salt). The poly-amino acid additives also may be in the D- or L-configuration. Additionally, the poly-amino acids may be a-, p-, y-, 6-, and s-isomers if appropriate. Combinations of the foregoing poly-amino acids and their corresponding salts (e.g., sodium, potassium, calcium, magnesium salts or other alkali or alkaline earth metal salts 2024204097   17 Jun 2024 thereof or acid salts) also are suitable additives in some aspects. The poly-amino acids described herein also may comprise co-polymers of different amino acids. The poly-amino acids may be natural or synthetic. The poly-amino acids also may be modified, such that at least one atom has been added, removed, substituted, or combinations thereof (e.g., N-alkyl poly-amino acid or N-acyl poly-amino acid). As used herein, poly-amino acids encompass both modified and unmodified poly-amino acids. For example, modified poly-amino acids include, but are not limited to, poly-amino acids of various molecular weights (MW), such as poly-L-a-lysine with a MW of 1,500, MW of 6,000, MW of 25,200, MW of 63,000, MW of 83,000, or MW of 300,000.

[0165] In a further aspect, the amino acid is present in the disclosed sweetener composition in an amount effective to provide a concentration from about 10 ppm to about 50,000 ppm when present in a sweetened composition, such as, for example, a beverage, based on the total weight of the sweetened composition. In another aspect, the amino acid is present in the disclosed sweetener composition in an amount effective to provide a concentration from about 1,000 ppm to about 10,000 ppm when present in a sweetened composition, such as, for example, from about 2,500 ppm to about 5,000 ppm or from about 250 ppm to about 7,500 ppm, based on the total weight of the sweetened composition.

[0166] In a further aspect, suitable sugar acid additives include, but are not limited to, aldonic, uronic, aldaric, alginic, gluconic, glucuronic, giticaric, galactaric, galacturonic, and salts thereof (e.g., sodium, potassium, calcium, magnesium salts or other physiologically acceptable salts), and combinations thereof.

[0167] In a further aspect, suitable nucleotide additives include, but are not limited to, inosine monophosphate (“IMP”), guanosine monophosphate (“GMP”), adenosine monophosphate (“AMP”), cytosine monophosphate (CMP), uracil monophosphate (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosine triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, alkali or alkaline earth metal salts thereof, and combinations thereof. The nucleotides described herein also may comprise nucleotide-related additives, such as nucleosides or nucleic acid bases e.g., guanine, cytosine, adenine, thymine, uracil). The nucleotide is present in the disclosed sweetener composition can be present in an amount effective to provide a concentration from about 5 ppm to about 1,000 ppm when present in sweetened composition, such as, for example, a beverage, based on the total weight of the sweetened composition.

[0168] In a further aspect, suitable organic acid additives include any compound which comprises a —COOH moiety, or an ester derivative thereof, such as, for example, C2-C30 2024204097   17 Jun 2024 carboxylic acids, substituted hydroxyl C2-C30 carboxylic acids, butyric acid, benzoic acid, substituted benzoic acids (e.g., 2,4-dihydroxybenzoic acid), substituted cinnamic acids, hydroxyacids, substituted hydroxybenzoic acids, anisic acid substituted cyclohexyl carboxylic acids, tannic acid, aconitic acid, lactic acid, tartaric acid, citric acid, isocitric acid, gluconic acid, glucoheptonic acids, adipic acid, hydroxycitric acid, malic acid, fruitaric acid (a blend of malic, fumaric, and tartaric acids), fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, caffeic acid, bile acids, acetic acid, ascorbic acid, alginic acid, erythorbic acid, polygtutamic acid, glucono delta lactone, and their alkali or alkaline earth metal salt derivatives thereof. In addition, the organic acid additives also may be in either the D- or L-configuration.

[0169] In a further aspect, suitable organic acid additive salts include, but are not limited to, sodium, calcium, potassium, and magnesium salts of all organic acids, such as salts of citric acid, malic acid, tartaric acid, fumaric acid, lactic acid (e.g., sodium lactate), alginic acid (e.g., sodium alginate), ascorbic acid (e.g., sodium ascorbate), benzoic acid (e.g., sodium benzoate or potassium benzoate), sorbic acid and adipic acid. The examples of the organic acid additives described optionally may be substituted with at least one group chosen from hydrogen, alkyl, alkenyl, alkynyl, halo, haloalkyl, carboxyl, acyl, acyloxy, amino, amido, carboxyl derivatives, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, thiol, imino, sulfonyl, sulfenyl, sulfinyl, sulfamyl, carboxalkoxy, carboxamido, phosphonyl, phosphinyl, phosphoryl, phosphino, thioester, thioether, anhydride, oximino, hydrazino, carbamyl, or phosphonato. In particular aspects, the organic acid additive is present in the disclosed sweetener composition in an amount from about 10 ppm to about 5,000 ppm, based on the total weight of the disclosed sweetener composition.

[0170] In a further aspect, suitable flavorant and flavoring ingredient additives include, but are not limited to, vanillin, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, virldiflorol, almond, menthol (including menthol without mint), grape skin extract, and grape seed extract. “Flavorant” and “flavoring ingredient” are synonymous and can include natural or synthetic substances or combinations thereof. Flavorants also include any other substance which imparts flavor and may include natural or non-natural (synthetic) substances which are safe for human or animals when used in a generally accepted range. The flavorant is present in the disclosed sweetener composition in an amount effective to provide a concentration from about 0.1 ppm to about 4,000 ppm when present in a sweetened composition, such as, for example, a beverage, based on the total weight of the sweetened composition. In some instances, a flavorant or flavoring ingredient may also contribute to the sweetness of a composition. For instance, the presence of the additive may cause an increase in the sweetness equivalent of a composition in terms of degrees Brix of sugar. In such an instance, the flavorant is also considered to be a sweetener compound in the practice of the present 2024204097   17 Jun 2024 disclosure.

[0171] In a further aspect, suitable polymer additives include, but are not limited to, chitosan, pectin, pectic, pectinic, polyuronic, polygalacturonic acid, starch, food hydrocolloid or crude extracts thereof (e.g., gum acacia Senegal, gum acacia seyal, carageenan), poly-L-lysine (e.g., poly-L-a-lysine or poly-L-e-lysine), poly-L-ornithine (e.g., poly-L-a-ornithine poly-L-e-ornithine), polypropylene glycol, polyethylene glycol, poly(ethylene glycol methyl ether), polyarginine, polyaspartic acid, polyglutamic acid, polyethylene imine, alginic acid, sodium alginate, propylene glycol alginate, and sodium polyethyleneglycolalginate, sodium hexametaphosphate and its salts, and other cationic polymers and anionic polymers. The polymer can be present in the disclosed sweetener composition in an amount effective to provide a concentration from about 30 ppm to about 2,000 ppm when present in a sweetened composition, such as, for example, a beverage, based on the total weight of the sweetened composition.

[0172] In a further aspect, suitable protein or protein hydrolysate additives include, but are not limited to, bovine serum albumin (BSA), whey protein (including fractions or concentrates thereof such as 90% instant whey protein isolate, 34% whey protein, 50% hydrolyzed whey protein, and 80% whey protein concentrate), soluble rice protein, soy protein, protein isolates, protein hydrolysates, reaction products of protein hydrolysates, glycoproteins, and / or proteoglycans containing amino acids (e.g., glycine, alanine, serine, threonine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxyproline, and the like), collagen (e.g., gelatin), partially hydrolyzed collagen (e.g., hydrolyzed fish collagen), and collagen hydrolysates (e.g., porcine collagen hydrolysate). The protein hydrolysate can be present in the disclosed sweetener composition in an amount effective to provide a concentration from about 200 ppm to about 50,000 ppm when present in a sweetened composition, such as, for example, a beverage, based on the total weight of the sweetened composition.

[0173] In some instances, the present disclosure, relates to sweetener compositions comprising a sweetening agent and a disclosed taste modulator composition that provide a mid-calorie beverage, e.g., a calorie reduction of about 33% to about 75% compared to a standard beverage comprising one or more caloric sweetener such as sucrose, fructose (in the form of HFCS-55 or HFCS-42), and the like similar caloric sweeteners. The beverage industry in recent years has shown strong interest in formulation of such mid-calorie beverages. In such mid-calorie beverage formulations, would contain a caloric sweetener (e.g., sucrose, HFCS-55, HFCS-42 or even glucose), providing 67% to 50% to 25% of the sweetness in the beverage product. The remainder of the sweetness in such products, generally, must be provided by a non-caloric sweetener. And such non-caloric sweeteners 2024204097   17 Jun 2024 may be synthetic non-caloric sweeteners, e.g., saccharin, cyclamate, aspartame, acesulfame-K, sucralose, neotame and advantame; or natural non-caloric sweeteners, e.g., Stevia Sweeteners (i.e., REBA, REBD, REBM, etc.), Monk Fruit Sweeteners (i.e., mogroside V, siratose, etc.), Protein Sweeteners (i.e., thaumatin, brazzein, etc.); and mixtures of one more synthetic non-caloric sweeteners, one or more natural non-caloric sweeteners, and combinations thereof. All such blends of caloric sweeteners and non-caloric sweeteners can be improved in taste (i.e., reduction in sweetness linger and increase in body / mouthfeel) by utilizing the disclosed taste modulator compositions and sweetener compositions of the present disclosure.

[0174] In discussion of mid-calorie beverages, it is useful to describe a suitable methodology for definition of the compositions of such caloric / non-caloric sweetener blends. One such system is a previously described Concentration / Response (C / R) function useful for many caloric as well as non-caloric sweeteners (see G.E. DuBois, et al., “A Systematic Study of Concentration-Response Relationships of Sweeteners”, In Sweeteners: Discovery, Molecular Design and Chemoreception, DE Walters, F Orthoeferand GE DuBois, Eds., ACS Symposium Series 450, ACS Books, Washington, DC, 1990.). Representative examples of C / R functions determined at that time for sweeteners of interest are as given in Table 3 below. Table 3. Sweetener C / R Function Comments* 1. Sucrose R = C C in % (w / v) 2. Fructose R = 1.27C + 0.04 C in % (w / v) 3. Glucose R = 0.60C-0.02 C in % (w / v) 4. Aspartame R = 16.0C / (560 + C) C in mg / L 5. Acesulfame-K R = 11,6C / (470 + C) C in mg / L 6. Rebaudioside A R = 10C / (200 + C) C in mg / L *AII equations calculate Response (R) in Sucrose Equivalents of Sweetness (i.e., R = 8.0 means sweetness equivalent to 8.0% sucrose); all C / R function data for sugars and polyols were best fit by linear C / R function equations and all C / R function data for HP sweeteners were best fit by hyperbolic functions of the form R = Rm x C / (kd + C), where Rm is the Maximal Response and Kd is the apparent Sweetener / Receptor dissociation constant.

[0175] The following example serves to show how the C / R function can be utilized in design of a mid-caloric beverage. Assume that the objective is to formulate a 50% calorie-reduced beverage with a blend of sucrose and REBA, where the original full-calorie beverage contained 10.0% sucrose. Assuming there is no synergy between sucrose and REBA, such a blend would require 5.0% sucrose and a concentration of REBA equivalent to 5.0% sucrose in sweetness. The requisite concentration (C) of REBA is easily calculated from its C / R function R = 10C / (200 + C) as follows: 5.0 = 10 x C / (200 + C); and C = 200mg / L. 2024204097   17 Jun 2024

[0176] Accordingly, the use of C / R functions, such as illustrated for the example of REBA above, can be used to predict the appropriate concentration of a sweetener of interest. Prototype beverage formulations can then be made and adjustments in sweetener concentration made, as appropriate, to provide the requisite target sweetness intensity level. Such sweetener compositions for beverages would further comprise a disclosed taste modulator composition. Beverage Compositions

[0177] In various aspects, the present disclosure, relates to beverage compositions comprising at least one disclosed sweetening agent and one or more taste modulator components. The taste modulator component improves key properties associated with the sweetening agent in the beverage composition, including overall taste response; mitigation of various flavor profile issues; improves desensitization / adaptation profile issues; and improves body / mouthfeel characteristics. In a further aspect, the disclosed taste modulator compositions comprise a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+. The beverage compositions can optionally further comprise one or more additional taste modulator components, e.g., a second taste modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+; a third taste modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+; and a fourth taste modulator component comprising a fourth salt having a fourth cation selected from Na+, K+, Ca2+, and Mg2+. In some instances, the additional taste modulator components each comprise a different cation selected from Na+, K+, Ca2+, and Mg2+.

[0178] In various aspects, a disclosed beverage composition comprises at least one disclosed sweetening agent and a first salt having a first cation independently selected from Na+, K+, Ca2+, and Mg2+; optionally a second salt having a second cation independently selected from Na+, K+, Ca2+, and Mg2+; optionally a third salt having a third cation independently selected from Na+, K+, Ca2+, and Mg2+; and optionally a fourth salt having a fourth cation independently selected from Na+, K+, Ca2+, and Mg2+; provided that first cation, second cation, third cation, and fourth cation are not the same.

[0179] In a further aspect, a disclosed beverage composition comprises at least one disclosed sweetening agent and a first salt having a first cation and a first anion, such that the first cation is selected from Na+, K+, Ca2+, and Mg2+; and a first anion is selected from gluconate (CeHnO?’ 1), citrate (CeHsO / 3), hydrogen citrate (CeHeO?-2), dihydrogen citrate (CeHyO?-1), malate (C4H6O5'2), hydrogen malate ^HyOs'1), maleate (C4H2O4'2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4'2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4'2), hydrogen succinate 2024204097   17 Jun 2024 (C4H5O4'1), glutarate (CsHsO / 2), hydrogen glutarate (C5H7O / 1), adipate CsHsO / 2), hydrogen adipate CsHgO / 1), lactate (C3H5O3’1), tartrate (C4H4O6’2), bitartrate (C4H5O6'1), phosphate (PO / 3), monohydrogen phosphate (HPO / 2), dihydrogen phosphate (H2PO4’), fluoride (F-), chloride (Cl’), sulfate (SO / 2), bisulfate (HSO / 1), nitrate (NO3‘), carbonate (CO3’2), bicarbonate (HCO3‘), glycerate (C3H5O / 1), glycolate (C2H3O3’1), or combinations thereof. In a specific aspect, the first anion comprises citrate (C6H5O7’3), chloride (Cl’), phosphate (PO4’3), carbonate (CO3’2), and combinations thereof. Alternatively, in an aspect, the first anion comprises citrate (CeHsO?’3) or the first anion comprises chloride (Cl’).

[0180] In a further aspect, a disclosed beverage composition comprises at least one disclosed sweetening agent and a first salt having a first cation and a first anion; optionally a second salt having a second cation and a second anion; optionally a third salt having a third cation and a third anion; and optionally a fourth salt having a fourth cation and a fourth anion; the first cation is independently selected from Na+, K+, Ca2+, and Mg2+; the second cation is independently selected from Na+, K+, Ca2+, and Mg2+; the third cation is independently selected from Na+, K+, Ca2+, and Mg2+; and the fourth cation is independently selected from Na+, K+, Ca2+, and Mg2+; the first anion is independently selected from gluconate (C6HnO7’1), citrate (CeHsO / 3), hydrogen citrate (CsHsO / 2), dihydrogen citrate (C6H7O / 1), malate ^HeOs’2), hydrogen malate (C4H70s’1), maleate (C4H2O4’2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4’2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4’2), hydrogen succinate (C4H5O4’1), glutarate (CsHeO / 2), hydrogen glutarate (CsH7O4’1), adipate CeHsO / 2), hydrogen adipate CeH9O4’1), lactate (C3H5O3’1), tartrate (C4H40e’2), bitartrate (C4H50e’1), phosphate (PO4’3), monohydrogen phosphate (HPO4’2), dihydrogen phosphate (H2PO4’), fluoride (F-), chloride (Cl’), sulfate (SO4’ 2), bisulfate (HSO / 1), nitrate (NO3‘), carbonate (CO3’2), bicarbonate (HCO3‘), glycerate (C3H5O4’1), glycolate (C2H3O3’1), or combinations thereof; the second anion is independently selected from gluconate (C6HnO7’1), citrate (C6HsO7’3), hydrogen citrate (CsHsO / 2), dihydrogen citrate (C6H7O7’1), malate (C4HsO5’2), hydrogen malate (C4H7O5’1), maleate (C4H2O4’2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4’2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O / 2), hydrogen succinate (C4H5O / 1), glutarate (C5HsO / 2), hydrogen glutarate (C5H7O4’1), adipate CeHsO / 2), hydrogen adipate C6HgO / 1), lactate (C3H5O3’1), tartrate (C4H4O6'2), bitartrate (C4H50e’1), phosphate (PO / 3), monohydrogen phosphate (HPO / 2), dihydrogen phosphate (H2PO4’), fluoride (F’), chloride (Cl’), sulfate (SO / 2), bisulfate (HSO / 1), nitrate (NO3‘), carbonate (CO3’2), bicarbonate (HCO3‘), glycerate (C3H5O / 1), glycolate (C2H3O3’1), or combinations thereof; the third anion is independently selected from gluconate (C6HhO7’1), citrate (CsH5O / 3), hydrogen citrate (CsHsO / 2), dihydrogen citrate (C6H7O7’1), malate (C4HsO5’2), hydrogen malate (C4H7O5’1), maleate (C4H2O / 2), hydrogen maleate (C4H3O / 1), fumarate (C4H2O / 2), hydrogen fumarate (C4H3O / 1), succinate (C4H4O / 2), 2024204097   17 Jun 2024 hydrogen succinate (C4H5O4’1), glutarate (CsHeO^2), hydrogen glutarate (CsH7O4’1), adipate C6H8O4’2), hydrogen adipate CeHgO^1), lactate (C3H5O3’1), tartrate (C4H4O6’2), bitartrate (C4HsO8^), phosphate (PO4’3), monohydrogen phosphate (HPO4-2), dihydrogen phosphate (H2PO4-), fluoride (F), chloride (Ch), sulfate (SO4’2), bisulfate (HSO4’1), nitrate (NO3’), carbonate (CO3-2), bicarbonate (HCO3’), glycerate (C3H5O4’1), glycolate (C2H3O3’1), or combinations thereof; and the fourth anion is independently selected from gluconate (CeHnCV 1), citrate (C6H5O7’3), hydrogen citrate (C6H6O7'2), dihydrogen citrate (C6H7O7’1), malate (C4H6O5'2), hydrogen malate (C4H7O5’1), maleate (C4H2O4-2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4-2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4-2), hydrogen succinate (C4H5O4'1), glutarate (CsHeO^2), hydrogen glutarate (CsH7O4’1), adipate C6H8O4’2), hydrogen adipate C6H9O4’1), lactate (C3H5O3’1), tartrate (C4H4O6’2), bitartrate (C4H5O6’1), phosphate (PO4’3), monohydrogen phosphate (HPO4-2), dihydrogen phosphate (H2PO4_), fluoride (F-), chloride (Cl-), sulfate (SO4-2), bisulfate (HSO4-1), nitrate (NO3’), carbonate (CO3’2), bicarbonate (HCO3‘), glycerate (C3H5O4’1), glycolate (C2H3O3’1), or combinations thereof. In some instances, the first cation, the second cation, the third cation, and the fourth cation are not the same. In other instances, some or all of the first cation, the second cation, the third cation, and the fourth cation can be the same, provided that the first anion, the second anion, the third anion, and the fourth anion are not the same.

[0181] In a further aspect, a disclosed beverage composition comprises at least one disclosed sweetening agent and a first salt having a first cation and a first anion; a second salt having a second cation and a second anion; optionally a third salt having a third cation and a third anion; and optionally a fourth salt having a fourth cation and a fourth anion; the first cation is independently selected from Na+, K+, Ca2+, and Mg2+; the second cation is independently selected from Na+, K+, Ca2+, and Mg2+; the third cation is independently selected from Na+, K+, Ca2+, and Mg2+; and the fourth cation is independently selected from Na+, K+, Ca2+, and Mg2+; the first anion is independently selected from gluconate (CeHnO / 1), citrate (CeHsO / 3), hydrogen citrate (CeHeO / 2), dihydrogen citrate (CeFFO / 1), malate (C4H6O5’2), hydrogen malate (C4H7O5'1), maleate (C4H2O4-2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4-2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4-2), hydrogen succinate (C4H5O4’1), glutarate (C5HeO4’ 2), hydrogen glutarate (C5H7CV), adipate C6H8O4’2), hydrogen adipate C6H9O4’1), lactate (C3H5O3’1), tartrate (C4H4O6’2), bitartrate (C4H5O6’1), phosphate (PO4’3), monohydrogen phosphate (HPO4-2), dihydrogen phosphate (H2PO4’), fluoride (F-), chloride (Cl’), sulfate (SO4_ 2), bisulfate (HSO4’1), nitrate (NO3’), carbonate (CO3’2), bicarbonate (HCO3’), glycerate (C3H5O4’1), glycolate (C2H3O3’1), or combinations thereof; the second anion is independently selected from gluconate (CeHnCV1), citrate (CeHsO / 3), hydrogen citrate (CeHeO / 2), dihydrogen citrate (CeFhCV1), malate (C4H6O5’2), hydrogen malate (C4H70s’1), maleate 2024204097   17 Jun 2024 (C4H2O4'2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4'2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4'2), hydrogen succinate (C4HsO4’1), glutarate (CsHeO^2), hydrogen glutarate (C5H7O4-1), adipate C6H8O4'2), hydrogen adipate C6H9O4'1), lactate (C3H5O3'1), tartrate (C4H4O6'2), bitartrate (C4H5O6'1), phosphate (PO4-3), monohydrogen phosphate (HPO4'2), dihydrogen phosphate (H2PO4'), fluoride (F-), chloride (Cl-), sulfate (SO4'2), bisulfate (HSO4'1), nitrate (NO3_), carbonate (CO3-2), bicarbonate (HCO3_), glycerate (C3H5O4'1), glycolate (C2H3O3-1), or combinations thereof; the third anion is independently selected from gluconate (CeHnO?-1), citrate (CeHsO / 3), hydrogen citrate (CeHeCV2), dihydrogen citrate (CeFFO / 1), malate (C4H6O5'2), hydrogen malate (C4H7O5'1), maleate (C4H2O4-2), hydrogen maleate (C4H3O4'1), fumarate (C4H2O4-2), hydrogen fumarate (C4H3O4'1), succinate (C4H4O4-2), hydrogen succinate (C4HsO4’1), glutarate (CsHeO^2), hydrogen glutarate (C5H7O4'1), adipate CsHsO^2), hydrogen adipate CeHgO^1), lactate (C3H5O3'1), tartrate (C4H4O6'2), bitartrate (C4H5O6'1), phosphate (PO4'3), monohydrogen phosphate (HPO4'2), dihydrogen phosphate (H2PO4-), fluoride (F), chloride (Ch), sulfate (SO4'2), bisulfate (HSO4'1), nitrate (NO3’), carbonate (CO3-2), bicarbonate (HCO3_), glycerate (C3H5O4'1), glycolate (C2H3O3'1), or combinations thereof; and the fourth anion is independently selected from gluconate (CeHnCV 1), citrate (CeHsO / 3), hydrogen citrate (CeHeCV2), dihydrogen citrate (CeFFO?’1), malate (C4H6O5'2), hydrogen malate ^FFOs'1), maleate (C4H2O4-2), hydrogen maleate (C4H3O4_1), fumarate (C4H2O4-2), hydrogen fumarate (C4H3O4'1), succinate (C4H4O4'2), hydrogen succinate (C4H5O4'1), glutarate (CsHeO^2), hydrogen glutarate (C5H7O4'1), adipate CeHsO^2), hydrogen adipate CeHgCU'1), lactate (C3H5O3'1), tartrate ^FUOe’2), bitartrate (C4H5O6'1), phosphate (PO4'3), monohydrogen phosphate (HPO4'2), dihydrogen phosphate (H2PO4'), fluoride (F-), chloride (CP), sulfate (SO4'2), bisulfate (HSO4'1), nitrate (NO3_), carbonate (CO3-2), bicarbonate (HCO3‘), glycerate (C3H5O4'1), glycolate (C2H3O3-1), or combinations thereof. In some instances, the first cation, the second cation, the third cation, and the fourth cation are not the same. In other instances, some or all of the first cation, the second cation, the third cation, and the fourth cation can be the same, provided that the first anion, the second anion, the third anion, and the fourth anion are not the same.

[0182] In a further aspect, a disclosed beverage composition comprises at least one disclosed sweetening agent and a first salt having a first cation and a first anion; a second salt having a second cation and a second anion; a third salt having a third cation and a third anion; and optionally a fourth salt having a fourth cation and a fourth anion; the first cation is independently selected from Na+, K+, Ca2+, and Mg2+; the second cation is independently selected from Na+, K+, Ca2+, and Mg2+; the third cation is independently selected from Na+, K+, Ca2+, and Mg2+; and the fourth cation is independently selected from Na+, K+, Ca2+, and Mg2+; the first anion is independently selected from gluconate (CeHnO / 1), citrate (CeHsO / 3), 2024204097   17 Jun 2024 hydrogen citrate (CeHeO / 2), dihydrogen citrate (CeHyO / 1), malate (C4H6O5’2), hydrogen malate (C4H7O5'1), maleate (C4H2O4’2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4’2), hydrogen fumarate (C4Fl3O4’1), succinate (C4H4O4’2), hydrogen succinate (C4H5O4’1), glutarate (CsHeO^ 2), hydrogen glutarate (CsHyCU-1), adipate C6H8O4’2), hydrogen adipate CeHgCU'1), lactate (CsHsOs’1), tartrate (C4H4O6’2), bitartrate (C4H5O6'1), phosphate (PO4’3), monohydrogen phosphate (HPO4’2), dihydrogen phosphate (H2PO4‘), fluoride (F’), chloride (Cl’), sulfate (SO4‘ 2), bisulfate (HSO4’1), nitrate (NO3’), carbonate (CO3’2), bicarbonate (HCO3’), glycerate (CsHsO^1), glycolate (C2H3O3’1), or combinations thereof; the second anion is independently selected from gluconate (CeHnO?’1), citrate (CsHsO / 3), hydrogen citrate (CeHeO / 2), dihydrogen citrate (C6H7O7’1), malate ^HeOs'2), hydrogen malate ^HyOs’1), maleate (C4H2O4’2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4’2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4’2), hydrogen succinate (C4HsO4’1), glutarate (CsHeO^2), hydrogen glutarate (C5H7O4-1), adipate CsHsOs2), hydrogen adipate C6H9O4’1), lactate (CsHsOs’1), tartrate (C4H4O6'2), bitartrate (C4HsO6’1), phosphate (PO4’3), monohydrogen phosphate (HPO4’2), dihydrogen phosphate (H2PO4’), fluoride (F’), chloride (Cl’), sulfate (SO4’2), bisulfate (HSO4’1), nitrate (NO3’), carbonate (CO3’2), bicarbonate (HCO3’), glycerate (CsHsO4’1), glycolate (C2H3O3’1), or combinations thereof; the third anion is independently selected from gluconate (C6HhO7’1), citrate (CsHsO / 3), hydrogen citrate (CeHeCV2), dihydrogen citrate (CeFFO / 1), malate ^HeOs'2), hydrogen malate (C4H70s’1), maleate (C4H2O4’2), hydrogen maleate (C4H3O4'1), fumarate (C4H2O4’2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4’2), hydrogen succinate (C4HsO4’1), glutarate (CsH6O4’2), hydrogen glutarate (C5H7O4’1), adipate CaHsO^2), hydrogen adipate C6H9O4’1), lactate (CsHsOs’1), tartrate (C^Oe’2), bitartrate (C4H5O6'1), phosphate (PO4’3), monohydrogen phosphate (HPO4’2), dihydrogen phosphate (H2PO4’), fluoride (F), chloride (Ch), sulfate (SO4’2), bisulfate (HSO4’1), nitrate (NO3’), carbonate (CO3’2), bicarbonate (HCO3’), glycerate (CsHsO4’1), glycolate (C2H3O3’1), or combinations thereof; and the fourth anion is independently selected from gluconate (C6HnO7’ 1), citrate (CsHsO / 3), hydrogen citrate (CeHeCF’2), dihydrogen citrate (CeFFCV1), malate (C4H6O5'2), hydrogen malate (C4H70s’1), maleate (C4H2O4’2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4’2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4’2), hydrogen succinate (C4H5O4'1), glutarate (CsH6O4’2), hydrogen glutarate (C5H7O4’1), adipate CsHsOs2), hydrogen adipate C6H9O4’1), lactate (CsHsOs’1), tartrate (C^Oe’2), bitartrate (C4HsO6’1), phosphate (PO4’3), monohydrogen phosphate (HPO4’2), dihydrogen phosphate (H2PO4’), fluoride (F’), chloride (Cl’), sulfate (SO4’2), bisulfate (HSO4’1), nitrate (NO3’), carbonate (CO3’2), bicarbonate (HCO3’), glycerate (CsHsO4’1), glycolate (C2H3O3’1), or combinations thereof. In some instances, the first cation, the second cation, the third cation, and the fourth cation are not the same. In other instances, some or all of the first cation, the second cation, the third cation, and the fourth cation can be the same, provided that the first anion, the second anion, the third 2024204097   17 Jun 2024 anion, and the fourth anion are not the same.

[0183] In a further aspect, a disclosed beverage composition comprises at least one disclosed sweetening agent and a first salt having a first cation and a first anion; a second salt having a second cation and a second anion; a third salt having a third cation and a third anion; the first cation is independently selected from Na+, K+, Ca2+, and Mg2+; the second cation is independently selected from Na+, K+, Ca2+, and Mg2+; the third cation is independently selected from Na+, K+, Ca2+, and Mg2+; the first anion is independently selected from gluconate (C6HnOy’1), citrate (CeHsO / 3), hydrogen citrate (CeHeOy-2), dihydrogen citrate (C6HyOy’1), malate (C4H6O5’2), hydrogen malate (C4HyO5’1), maleate (C4H2O4’2), hydrogen maleate (C4H3O4'1), fumarate (C4H2O4’2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4’2), hydrogen succinate (C4HsO4’1), glutarate (C5H6O4’2), hydrogen glutarate (C5HyO4’1), adipate C6H8O4’2), hydrogen adipate C6HgO4’1), lactate (CsHsOs’1), tartrate (C4H4O6’2), bitartrate (C4H5O6'1), phosphate (PO4’3), monohydrogen phosphate (HPO4’2), dihydrogen phosphate (H2PO4-), fluoride (F), chloride (Ch), sulfate (SO4’2), bisulfate (HSO4’1), nitrate (NO3’), carbonate (CO3’2), bicarbonate (HCO3’), glycerate (CsHsO^1), glycolate (C2H3O3’1), or combinations thereof; the second anion is independently selected from gluconate (CeHnOy’1), citrate (CeHsO / 3), hydrogen citrate (CeHeOy’2), dihydrogen citrate (C6HyOy’1), malate (C4HeO5’ 2), hydrogen malate (C4HyO5’1), maleate (C4H2O4’2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4’2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4’2), hydrogen succinate (C4H5O4’ 1), glutarate (CsHeCU-2), hydrogen glutarate (C5HyO4’1), adipate C6H8O4’2), hydrogen adipate C6HgO4’1), lactate (CsHsOs’1), tartrate (C4H4O6’2), bitartrate (C4H5O6’1), phosphate (PO4’3), monohydrogen phosphate (HPO4’2), dihydrogen phosphate (H2PO4’), fluoride (F-), chloride (Cl’), sulfate (SO4’2), bisulfate (HSO4’1), nitrate (NO3’), carbonate (CO3’2), bicarbonate (HCO3’ ), glycerate (CsHsO^1), glycolate (C2H3O3’1), or combinations thereof; and the third anion is independently selected from gluconate (C6HnOy’1), citrate (CeHsOy-3), hydrogen citrate (CeHeOy-2), dihydrogen citrate (C6HyOy’1), malate (C4H6O5'2), hydrogen malate (C4HyO5’1), maleate (C4H2O4’2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4’2), hydrogen fumarate (C4H3O4'1), succinate (C4H4O4’2), hydrogen succinate (C4HsO4’1), glutarate (CsHeO^2), hydrogen glutarate (C5HyO4’1), adipate C6H8O4’2), hydrogen adipate C6HgO4’1), lactate (CsHsOs-1), tartrate (C4H4O6’2), bitartrate (C^sOe'1), phosphate (PO4’3), monohydrogen phosphate (HPO4’2), dihydrogen phosphate (H2PO4’), fluoride (F’), chloride (Cl’), sulfate (SO4‘ 2), bisulfate (HSO4’1), nitrate (NO3’), carbonate (CO3’2), bicarbonate (HCO3’), glycerate (CsHsO^1), glycolate (C2H3O3’1), or combinations thereof. In some instances, the first cation, the second cation, the third cation, and the fourth cation are not the same. In other instances, some or all of the first cation, the second cation, the third cation, and the fourth cation can be the same, provided that the first anion, the second anion, the third anion, and the fourth anion 2024204097   17 Jun 2024 are not the same.

[0184] In a further aspect, a disclosed beverage composition comprises at least one disclosed sweetening agent and a first salt having a first cation and a first anion; a second salt having a second cation and a second anion; a third salt having a third cation and a third anion; the first cation is K+; the second cation is Mg2+; the third cation is Ca2+; the first anion is independently selected from gluconate (C6HnOy'1), citrate (CeHsO / 3), hydrogen citrate (CeHeO / 2), dihydrogen citrate (C6HyOy'1), malate (C4H6O5'2), hydrogen malate (C4HyO5'1), maleate (C4H2O4'2), hydrogen maleate (C4H3O4’1), fumarate (C4H2O4'2), hydrogen fumarate (C4H3O4’1), succinate (C4H4O4'2), hydrogen succinate (C4HsO4’1), glutarate (CsHeO^2), hydrogen glutarate (C5H7O4-1), adipate C6H8O4'2), hydrogen adipate C6HgO4'1), lactate (C3H5O3'1), tartrate (C4H4O6'2), bitartrate (C4H5O6'1), phosphate (PO4-3), monohydrogen phosphate (HPO4'2), dihydrogen phosphate (H2PO4'), fluoride (F-), chloride (Cl-), sulfate (SO4-2), bisulfate (HSO4-1), nitrate (NO3_), carbonate (CO3-2), bicarbonate (HCO3_), glycerate (C3H5O4'1), glycolate (C2H3O3-1), or combinations thereof; the second anion is independently selected from gluconate (C6HnOy'1), citrate (CeHsO / 3), hydrogen citrate (CeHeO / 2), dihydrogen citrate (C6HyOy'1), malate (C^eOs'2), hydrogen malate ^HyOs'1), maleate (C4H2O4-2), hydrogen maleate (C4H3O4-1), fumarate (C4H2O4-2), hydrogen fumarate (C4H3O4-1), succinate (C4H4O4-2), hydrogen succinate (C4HsO4’1), glutarate (CsHeO^2), hydrogen glutarate (C5HyO4'1), adipate CsHsO^2), hydrogen adipate C6HgO4'1), lactate (C3H5O3'1), tartrate (C4H4O6'2), bitartrate (C4H5O6'1), phosphate (PO4-3), monohydrogen phosphate (HPO4-2), dihydrogen phosphate (H2PO4-), fluoride (F), chloride (Ch), sulfate (SO4'2), bisulfate (HSO4'1), nitrate (NO3’), carbonate (CO3-2), bicarbonate (HCO3_), glycerate (C3H5O4'1), glycolate (C2H3O3'1), or combinations thereof; and the third anion is independently selected from gluconate (C6HnOy' 1), citrate (CeHsOy-3), hydrogen citrate (CeHeOy-2), dihydrogen citrate (C6HyOy'1), malate (C4H6O5'2), hydrogen malate (C4HyO5'1), maleate (C4H2O4-2), hydrogen maleate (C4H3O4-1), fumarate (C4H2O4-2), hydrogen fumarate (C4H3O4-1), succinate (C4H4O4-2), hydrogen succinate (C4H5O4'1), glutarate (CsHeO^2), hydrogen glutarate (C5HyO4'1), adipate CeHsO^2), hydrogen adipate C6HgO4'1), lactate (C3H5O3'1), tartrate (C^Oe’2), bitartrate (C4H5O6'1), phosphate (PO4-3), monohydrogen phosphate (HPO4-2), dihydrogen phosphate (H2PO4_), fluoride (F-), chloride (CP), sulfate (SO4'2), bisulfate (HSO4'1), nitrate (NO3_), carbonate (CO3-2), bicarbonate (HCO3‘), glycerate (C3H5O4'1), glycolate (C2H3O3-1), or combinations thereof. In some instances, the first cation, the second cation, the third cation, and the fourth cation are not the same. In other instances, some or all of the first cation, the second cation, the third cation, and the fourth cation can be the same, provided that the first anion, the second anion, the third anion, and the fourth anion are not the same.

[0185] In a further aspect, a disclosed beverage composition comprises at least one disclosed 2024204097   17 Jun 2024 sweetening agent and a first salt having a first cation and a first anion; a second salt having a second cation and a second anion; a third salt having a third cation and a third anion; the first cation is K+; the second cation is Mg2+; the third cation is Ca2+; the first anion is independently selected from citrate (CeHsO / 3) or conjugate acid form thereof, chloride (Cl’), sulfate (SO4-2), or bisulfate (HSO4’1), or combinations thereof; the second anion is independently selected from citrate (CeHsO / 3) or conjugate acid form thereof, chloride (Cl-), sulfate (SO4’2), or bisulfate (HSO4’1), or combinations thereof; and the third anion is independently selected from citrate (CeHsO / 3) or conjugate acid form thereof, chloride (Cl ), sulfate (SO4’2), or bisulfate (HSO4’1), or combinations thereof. In some instances, the first cation, the second cation, the third cation, and the fourth cation are not the same. In other instances, some or all of the first cation, the second cation, the third cation, and the fourth cation can be the same, provided that the first anion, the second anion, the third anion, and the fourth anion are not the same.

[0186] In various aspects, a disclosed beverage composition comprises at least one disclosed sweetening agent and a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+ and a first anion; and a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+ and a second anion; such that the first taste modulator component is present at a concentration of from about 0 mM to about 25 mM if the first cation is Na+ or K+, or at a concentration of from about 0 mM to about 10 mM if the first cation is Ca2+ or Mg2+; and such that the second taste modulator component is present at a concentration of from about 0 mM to about 25 mM if the second cation is Na+ or K+, or at a concentration of from about 0 mM to about 10 mM if the second cation is Ca2+ or Mg2.

[0187] In various aspects, a disclosed beverage composition comprises at least one disclosed sweetening agent and a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+ and a first anion; and a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+ and a second anion; such that the first taste modulator component is present at a concentration of from about 0 mM to about 25 mM if the first cation is Na+ or K+, or at a concentration of from about 0 mM to about 5 mM if the first cation is Ca2+ or Mg2+; and such that the second taste modulator component is present at a concentration of from about 0 mM to about 25 mM if the second cation is Na+ or K+, or at a concentration of from about 0 mM to about 10 mM if the second cation is Ca2+ or Mg2+ or K+, or at a concentration of from about 0 mM to about 10 mM if the third cation is Ca2+ or Mg2+.

[0188] In various aspects, a disclosed beverage composition comprises at least one disclosed sweetening agent and a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+ and a first anion; and a second modulator 2024204097   17 Jun 2024 component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+ and a second anion; such that the first taste modulator component is present at a concentration of from about 0 mM to about 10 mM if the first cation is Na+ or K+, or at a concentration of from about 0 mM to about 5 mM if the first cation is Ca2+ or Mg2+; and such that the second taste modulator component is present at a concentration of from about 0 mM to about 10 mM if the second cation is Na+ or K+, or at a concentration of from about 0 mM to about 5 mM if the second cation is Ca2+ or Mg2+.

[0189] In various aspects, a disclosed beverage composition comprises at least one disclosed sweetening agent and a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+ and a first anion; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+ and a second anion; such that the first taste modulator component is present at a concentration of from about 0.1 mM to about 25 mM if the first cation is Na+ or K+, or at a concentration of from about 0.1 mM to about 10 mM if the first cation is Ca2+ or Mg2+; and such that the second taste modulator component is present at a concentration of from about 0.1 mM to about 25 mM if the second cation is Na+ or K+, or at a concentration of from about 0.1 mM to about 10 mM if the second cation is Ca2+ or Mg2+ or Mg2+.

[0190] In various aspects, a disclosed beverage composition comprises at least one disclosed sweetening agent and a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+ and a first anion; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+ and a second anion; such that the first taste modulator component is present at a concentration of from about 0.1 mM to about 25 mM if the first cation is Na+ or K+, or at a concentration of from about 0.1 mM to about 5 mM if the first cation is Ca2+ or Mg2+; and such that the second taste modulator component is present at a concentration of from about 0.1 mM to about 25 mM if the second cation is Na+ or K+, or at a concentration of from about 0.1 mM to about 10 mM if the second cation is Ca2+ or Mg2+.

[0191] In various aspects, a disclosed beverage composition comprises at least one disclosed sweetening agent and a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+ and a first anion; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+ and a second anion; such that the first taste modulator component is present at a concentration of from about 0.1 mM to about 10 mM if the first cation is Na+ or K+, or at a concentration of from about 0.1 mM to about 5 mM if the first cation is Ca2+ or Mg2+; and such that the second taste modulator component is present at a concentration of from about 0.1 mM to about 10 mM if the second cation is Na+ or K+, or at a concentration of from about 0.1 mM to about 5 mM if 2024204097   17 Jun 2024 the second cation is Ca2+ or Mg2+.

[0192] In various aspects, a disclosed beverage composition comprises at least one disclosed sweetening agent and a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+ and a first anion; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+ and a second anion; such that the first taste modulator component is present at a concentration of from about 1 mM to about 25 mM if the first cation is Na+ or K+, or at a concentration of from about 1 mM to about 10 mM if the first cation is Ca2+ or Mg2+; and such that the second taste modulator component is present at a concentration of from about 1 mM to about 25 mM if the second cation is Na+ or K+, or at a concentration of from about 1 mM to about 10 mM if the second cation is Ca2+ or Mg2+.

[0193] In various aspects, a disclosed beverage composition comprises at least one disclosed sweetening agent and a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+ and a first anion; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+ and a second anion; such that the first taste modulator component is present at a concentration of from about 1 mM to about 25 mM if the first cation is Na+ or K+, or at a concentration of from about 1 mM to about 5 mM if the first cation is Ca2+ or Mg2+; and such that the second taste modulator component is present at a concentration of from about 1 mM to about 25 mM if the second cation is Na+ or K+, or at a concentration of from about 1 mM to about 10 mM if the second cation is Ca2+ or Mg2+.

[0194] In various aspects, a disclosed beverage composition comprises at least one disclosed sweetening agent and a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+ and a first anion; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+ and a second anion; such that the first taste modulator component is present at a concentration of from about 1 mM to about 10 mM if the first cation is Na+ or K+, or at a concentration of from about 1 mM to about 5 mM if the first cation is Ca2+ or Mg2+; and such that the second taste modulator component is present at a concentration of from about 1 mM to about 10 mM if the second cation is Na+ or K+, or at a concentration of from about 1 mM to about 5 mM if the second cation is Ca2+ or Mg2+.

[0195] In various aspects, a disclosed beverage composition comprises at least one disclosed sweetening agent and a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+; and a third 2024204097   17 Jun 2024 modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+; such that the first taste modulator component is present at a concentration of from about 0 mM to about 25 mM if the first cation is Na+ or K+, or at a concentration of from about 0 mM to about 10 mM if the first cation is Ca2+ or Mg2+; such that the second taste modulator component is present at a concentration of from about 0 mM to about 25 mM if the second cation is Na+ or K+, or at a concentration of from about 0 mM to about 10 mM if the second cation is Ca2+ or Mg2+; and such that the third taste modulator component is present at a concentration of from about 0 mM to about 25 mM if the third cation is Na+ or K+, or at a concentration of from about 0 mM to about 10 mM if the third cation is Ca2+ or Mg2+.

[0196] In various aspects, a disclosed beverage composition comprises at least one disclosed sweetening agent and a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+; such that the first taste modulator component is present at a concentration of from about 0 mM to about 25 mM if the first cation is Na+ or K+, or at a concentration of from about 0 mM to about 5 mM if the first cation is Ca2+ or Mg2+; such that the second taste modulator component is present at a concentration of from about 0 mM to about 25 mM if the second cation is Na+ or K+, or at a concentration of from about 0 mM to about 10 mM if the second cation is Ca2+ or Mg2+; and such that the third taste modulator component is present at a concentration of from about 0 mM to about 25 mM if the third cation is Na+ or K+, or at a concentration of from about 0 mM to about 10 mM if the third cation is Ca2+ or Mg2+.

[0197] In various aspects, a disclosed beverage composition comprises at least one disclosed sweetening agent and a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+; such that the first taste modulator component is present at a concentration of from about 0 mM to about 10 mM if the first cation is Na+ or K+, or at a concentration of from about 0 mM to about 5 mM if the first cation is Ca2+ or Mg2+; such that the second taste modulator component is present at a concentration of from about 0 mM to about 10 mM if the second cation is Na+ or K+, or at a concentration of from about 0 mM to about 5 mM if the second cation is Ca2+ or Mg2+; and such that the third taste modulator component is present at a concentration of from about 0 mM to about 10 mM if the third cation is Na+ or K+, or at a concentration of from about 0 mM to about 5 mM if the third cation is Ca2+ or Mg2+.

[0198] In various aspects, a disclosed beverage composition comprises at least one disclosed 2024204097   17 Jun 2024 sweetening agent and a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+; such that the first taste modulator component is present at a concentration of from about 0.1 mM to about 25 mM if the first cation is Na+ or K+, or at a concentration of from about 0.1 mM to about 10 mM if the first cation is Ca2+ or Mg2+; such that the second taste modulator component is present at a concentration of from about 0.1 mM to about 25 mM if the second cation is Na+ or K+, or at a concentration of from about 0.1 mM to about 10 mM if the second cation is Ca2+ or Mg2+; and such that the third taste modulator component is present at a concentration of from about 0.1 mM to about 25 mM if the third cation is Na+ or K+, or at a concentration of from about 0.1 mM to about 10 mM if the third cation is Ca2+ or Mg2+.

[0199] In various aspects, a disclosed beverage composition comprises at least one disclosed sweetening agent and a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+; such that the first taste modulator component is present at a concentration of from about 0.1 mM to about 25 mM if the first cation is Na+ or K+, or at a concentration of from about 0.1 mM to about 5 mM if the first cation is Ca2+ or Mg2+; such that the second taste modulator component is present at a concentration of from about 0.1 mM to about 25 mM if the second cation is Na+ or K+, or at a concentration of from about 0.1 mM to about 10 mM if the second cation is Ca2+ or Mg2+; and such that the third taste modulator component is present at a concentration of from about 0.1 mM to about 25 mM if the third cation is Na+ or K+, or at a concentration of from about 0.1 mM to about 10 mM if the third cation is Ca2+ or Mg2+.

[0200] In various aspects, a disclosed beverage composition comprises at least one disclosed sweetening agent and a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+; such that the first taste modulator component is present at a concentration of from about 0.1 mM to about 10 mM if the first cation is Na+ or K+, or at a concentration of from about 0.1 mM to about 5 mM if the first cation is Ca2+ or Mg2+; such that the second taste modulator component is present at a concentration of from about 0.1 mM to about 10 mM if the second cation is Na+ or K+, or at a concentration of from about 0.1 mM to about 5 mM if the second cation is Ca2+ or Mg2+; and such that the third taste modulator component is present at a 2024204097   17 Jun 2024 concentration of from about 0.1 mM to about 10 mM if the third cation is Na+ or K+, or at a concentration of from about 0.1 mM to about 5 mM if the third cation is Ca2+ or Mg2+.

[0201] In various aspects, a disclosed beverage composition comprises at least one disclosed sweetening agent and a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+; such that the first taste modulator component is present at a concentration of from about 1 mM to about 25 mM if the first cation is Na+ or K+, or at a concentration of from about 1 mM to about 10 mM if the first cation is Ca2+ or Mg2+; such that the second taste modulator component is present at a concentration of from about 1 mM to about 25 mM if the second cation is Na+ or K+, or at a concentration of from about 1 mM to about 10 mM if the second cation is Ca2+ or Mg2+; and such that the third taste modulator component is present at a concentration of from about 1 mM to about 25 mM if the third cation is Na+ or K+, or at a concentration of from about 1 mM to about 10 mM if the third cation is Ca2+ or Mg2+.

[0202] In various aspects, a disclosed beverage composition comprises at least one disclosed sweetening agent and a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+; such that the first taste modulator component is present at a concentration of from about 1 mM to about 25 mM if the first cation is Na+ or K+, or at a concentration of from about 1 mM to about 5 mM if the first cation is Ca2+ or Mg2+; such that the second taste modulator component is present at a concentration of from about 1 mM to about 25 mM if the second cation is Na+ or K+, or at a concentration of from about 1 mM to about 10 mM if the second cation is Ca2+ or Mg2+; and such that the third taste modulator component is present at a concentration of from about 1 mM to about 25 mM if the third cation is Na+ or K+, or at a concentration of from about 1 mM to about 10 mM if the third cation is Ca2+ or Mg2+.

[0203] In various aspects, a disclosed beverage composition comprises at least one disclosed sweetening agent and a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+; such that the first taste modulator component is present at a concentration of from about 1 mM to about 10 mM if the first cation is Na+ or K+, or at a concentration of from about 1 mM to about 5 mM if the first cation is Ca2+ or Mg2+; such that the second taste modulator 2024204097   17 Jun 2024 component is present at a concentration of from about 1 mM to about 10 mM if the second cation is Na+ or K+, or at a concentration of from about 1 mM to about 5 mM if the second cation is Ca2+ or Mg2+; and such that the third taste modulator component is present at a concentration of from about 1 mM to about 10 mM if the third cation is Na+ or K+, or at a concentration of from about 1 mM to about 5 mM if the third cation is Ca2+ or Mg2+.

[0204] In various aspects, a disclosed beverage composition comprises at least one disclosed sweetening agent and a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+; such that the first taste modulator component is present at a concentration of from about 0 mM to about 25 mM; and such that each of the second taste modulator component and the third modulator component are independently present at a concentration of from about 0 mM to about 10 mM.

[0205] In various aspects, a disclosed beverage composition comprises at least one disclosed sweetening agent and a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+; such that the first taste modulator component is present at a concentration of from about 0 mM to about 25 mM; and such that each of the second taste modulator component and the third modulator component are independently present at a concentration of from about 0 mM to about 5 mM.

[0206] In various aspects, a disclosed beverage composition comprises at least one disclosed sweetening agent and a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+; such that the first taste modulator component is present at a concentration of from about 0 mM to about 10 mM; and such that each of the second taste modulator component and the third modulator component are independently present at a concentration of from about 0 mM to about 5 mM.

[0207] In various aspects, a disclosed beverage composition comprises at least one disclosed sweetening agent and a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+; a second modulator component comprising a 2024204097   17 Jun 2024 second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+; such that the first taste modulator component is present at a concentration of from about 0.1 mM to about 25 mM; and such that each of the second taste modulator component and the third modulator component are independently present at a concentration of from about 0.1 mM to about 10 mM.

[0208] In various aspects, a disclosed beverage composition comprises at least one disclosed sweetening agent and a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+; such that the first taste modulator component is present at a concentration of from about 0.1 mM to about 25 mM; and such that each of the second taste modulator component and the third modulator component are independently present at a concentration of from about 0.1 mM to about 5 mM.

[0209] In various aspects, a disclosed beverage composition comprises at least one disclosed sweetening agent and a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+; such that the first taste modulator component is present at a concentration of from about 0.1 mM to about 10 mM; and such that each of the second taste modulator component and the third modulator component are independently present at a concentration of from about 0.1 mM to about 5 mM.

[0210] In various aspects, a disclosed beverage composition comprises at least one disclosed sweetening agent and a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+; such that the first taste modulator component is present at a concentration of from about 1 mM to about 25 mM; and such that each of the second taste modulator component and the third modulator component are independently present at a concentration of from about 1 mM to about 10 mM.

[0211] In various aspects, a disclosed beverage composition comprises at least one disclosed sweetening agent and a first taste modulator component comprising a first salt having a first 2024204097   17 Jun 2024 cation selected from Na+, K+, Ca2+, and Mg2+; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+; such that the first taste modulator component is present at a concentration of from about 1 mM to about 25 mM; and such that each of the second taste modulator component and the third modulator component are independently present at a concentration of from about 1 mM to about 5 mM.

[0212] In various aspects, a disclosed beverage composition comprises at least one disclosed sweetening agent and a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+; such that the first taste modulator component is present at a concentration of from about 1 mM to about 10 mM; and such that each of the second taste modulator component and the third modulator component are independently present at a concentration of from about 1 mM to about 5 mM.

[0213] In various aspects, a disclosed beverage composition comprises at least one disclosed sweetening agent and a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+ and a first anion selected from citrate (CeHsO / 3), chloride (CP), phosphate (PO4’3), carbonate (CO3’2), sulfate (SO4'2), and combinations thereof; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+ and a second anion selected from citrate (CeHsO?’3), chloride (Cl’), phosphate (PO4’3), carbonate (CO3’2), sulfate (SO4’2), and combinations thereof; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+ and a third anion selected from citrate (CeHsO / 3), chloride (Cl’), phosphate (PO4’3), carbonate (CO3’2), sulfate (SO4’2), and combinations thereof; such that the first taste modulator component is present at a concentration of from about 0 mM to about 10 mM; and such that each of the second taste modulator component and the third modulator component are independently present at a concentration of from about 0 mM to about 5 mM.

[0214] In various aspects, a disclosed beverage composition comprises at least one disclosed sweetening agent and a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+; such that the first taste modulator component is present at a concentration of from about 0.1 mM to about 10 mM; and such that each of the second taste modulator component 2024204097   17 Jun 2024 and the third modulator component are independently present at a concentration of from about 0.1 mM to about 5 mM.

[0215] In various aspects, a disclosed beverage composition comprises at least one disclosed sweetening agent and a first taste modulator component comprising a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+ and a first anion selected from citrate (CeHsO / 3), chloride (Cl’), phosphate (PO4’3), carbonate (CO3’2), sulfate (SO4’2), and combinations thereof; a second modulator component comprising a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+ and a second anion selected from citrate (CeHsO?’3), chloride (Cl-), phosphate (PO4’3), carbonate (CO3’2), sulfate (SO4’2), and combinations thereof; and a third modulator component comprising a third salt having a third cation selected from Na+, K+, Ca2+, and Mg2+ and a third anion selected from citrate (CeHsO / 3), chloride (Cl’), phosphate (PO4’3), carbonate (CO3’2), sulfate (SO4’2), and combinations thereof; such that the first taste modulator component is present at a concentration of from about 0.1 mM to about 10 mM; and such that each of the second taste modulator component and the third modulator component are independently present at a concentration of from about 0.1 mM to about 5 mM.

[0216] In various aspects, a disclosed beverage composition comprises at least one disclosed sweetening agent and a first taste modulator component comprising a first salt having a first cation comprising K+; a second modulator component comprising a second salt having a second cation comprising Mg2+; and a third modulator component comprising a third salt having a third cation comprising Ca2+; such that the first taste modulator component is present at a concentration of from about 0 mM to about 10 mM; and such that each of the second taste modulator component and the third modulator component are independently present at a concentration of from about 0 mM to about 5 mM.

[0217] In various aspects, a disclosed beverage composition comprises at least one disclosed sweetening agent and a first taste modulator component comprising a first salt having a first cation comprising K + and a first anion selected from citrate (CeHsO?’3), chloride (Cl’), phosphate (PO4’3), carbonate (CO3’2), sulfate (SO4’2), and combinations thereof; a second modulator component comprising a second salt having a second cation comprising Mg2+ and a second anion selected from citrate (CeHsO / 3), chloride (Cl’), phosphate (PO4’3), carbonate (CO3’2), sulfate (SO4’2), and combinations thereof; and a third modulator component comprising a third salt having a third cation comprising Ca2+ and a third anion selected from citrate (CeHsO / 3), chloride (Cl’), phosphate (PO4’3), carbonate (CO3’2), sulfate (SO4’2), and combinations thereof; such that the first taste modulator component is present at a concentration of from about 0 mM to about 10 mM; and such that each of the second taste modulator component and the third modulator component are independently present at a concentration of from about 0 mM to about 5 mM. 2024204097   17 Jun 2024

[0218] In various aspects, a disclosed beverage composition comprises at least one disclosed sweetening agent and a first taste modulator component comprising a first salt having a first cation comprising K+; a second modulator component comprising a second salt having a second cation comprising Mg2+; and a third modulator component comprising a third salt having a third cation comprising Ca2+; such that the first taste modulator component is present at a concentration of from about 0.1 mM to about 10 mM; and such that each of the second taste modulator component and the third modulator component are independently present at a concentration of from about 0.1 mM to about 5 mM.

[0219] In various aspects, a disclosed beverage composition comprises at least one disclosed sweetening agent and a first taste modulator component comprising a first salt having a first cation comprising K + and a first anion selected from citrate (CeHsO / 3), chloride (CP), phosphate (PO4-3), carbonate (CO3-2), sulfate (SO4'2), and combinations thereof; a second modulator component comprising a second salt having a second cation comprising Mg2+ and a second anion selected from citrate (CeHsO / 3), chloride (Cl-), phosphate (PO4-3), carbonate (CO3-2), sulfate (SO4-2), and combinations thereof; and a third modulator component comprising a third salt having a third cation comprising Ca2+ and a third anion selected from citrate (CeHsO / 3), chloride (CP), phosphate (PO4-3), carbonate (CO3-2), sulfate (SO4-2), and combinations thereof; such that the first taste modulator component is present at a concentration of from about 0.1 mM to about 10 mM; and such that each of the second taste modulator component and the third modulator component are independently present at a concentration of from about 0.1 mM to about 5 mM.

[0220] In various aspects, the total concentration of the first modulator component, the second modulator component, the third modulator component, and the fourth modulator component taken together can be from about 0.1 mM to about 30 mM. For example, each of the first modulator component, the second modulator component, the third modulator component, and the fourth modulator component are independently present a concentration of from about 0 mM to about 10 mM, provided that the sum of concentrations of the first modulator component, the second modulator component, the third modulator component, and the fourth modulator component is less than about 30 mM. In a further aspect, the total concentration of the first modulator component, the second modulator component, the third modulator component, and the fourth modulator component taken together can be from about 0.1 mM to about 30 mM, about 0.2 mM to about 30 mM, about 0.3 mM to about 30 mM, about 0.4 mM to about 30 mM, about 0.5 mM to about 30 mM, about 0.6 mM to about 30 mM, about 0.7 mM to about 30 mM, about 0.8 mM to about 30 mM, about 0.9 mM to about 30 mM, about 1.0 mM to about 30 mM, about 0.1 mM to about 25 mM, about 0.2 mM to about 25 mM, about 0.3 mM to about 25 mM, about 0.4 mM to about 25 mM, about 0.5 mM to about 25 mM, about 0.6 mM to about 25 mM, 2024204097   17 Jun 2024 about 0.7 mM to about 25 mM, about 0.8 mM to about 25 mM, about 0.9 mM to about 25 mM, about 1.0 mM to about 25 mM, about 0.1 mM to about 20 mM, about 0.2 mM to about 20 mM, about 0.3 mM to about 20 mM, about 0.4 mM to about 20 mM, about 0.5 mM to about 20 mM, about 0.6 mM to about 20 mM, about 0.7 mM to about 20 mM, about 0.8 mM to about 20 mM, about 0.9 mM to about 20 mM, about 1.0 mM to about 20 mM, about 0.1 mM to about 15 mM, about 0.2 mM to about 15 mM, about 0.3 mM to about 15 mM, about 0.4 mM to about 15 mM, about 0.5 mM to about 15 mM, about 0.6 mM to about 15 mM, about 0.7 mM to about 15 mM, about 0.8 mM to about 15 mM, about 0.9 mM to about 15 mM, about 1.0 mM to about 15 mM, about 0.1 mM to about 10 mM, about 0.2 mM to about 10 mM, about 0.3 mM to about 10 mM, about 0.4 mM to about 10 mM, about 0.5 mM to about 10 mM, about 0.6 mM to about 10 mM, about 0.7 mM to about 10 mM, about 0.8 mM to about 10 mM, about 0.9 mM to about 10 mM, about 1.0 mM to about 10 mM; ora concentration or set of concentrations within the foregoing concentration ranges; or a sub-range of any of the foregoing concentration ranges.

[0221] In a further aspect, the concentration of the first modulator component can be from about 0.1 mM to about 30 mM, about 0.2 mM to about 30 mM, about 0.3 mM to about 30 mM, about 0.4 mM to about 30 mM, about 0.5 mM to about 30 mM, about 0.6 mM to about 30 mM, about 0.7 mM to about 30 mM, about 0.8 mM to about 30 mM, about 0.9 mM to about 30 mM, about 1.0 mM to about 30 mM, about 0.1 mM to about 25 mM, about 0.2 mM to about 25 mM, about 0.3 mM to about 25 mM, about 0.4 mM to about 25 mM, about 0.5 mM to about 25 mM, about 0.6 mM to about 25 mM, about 0.7 mM to about 25 mM, about 0.8 mM to about 25 mM, about 0.9 mM to about 25 mM, about 1.0 mM to about 25 mM, about 0.1 mM to about 20 mM, about 0.2 mM to about 20 mM, about 0.3 mM to about 20 mM, about 0.4 mM to about 20 mM, about 0.5 mM to about 20 mM, about 0.6 mM to about 20 mM, about 0.7 mM to about 20 mM, about 0.8 mM to about 20 mM, about 0.9 mM to about 20 mM, about 1.0 mM to about 20 mM, about 0.1 mM to about 15 mM, about 0.2 mM to about 15 mM, about 0.3 mM to about 15 mM, about 0.4 mM to about 15 mM, about 0.5 mM to about 15 mM, about 0.6 mM to about 15 mM, about 0.7 mM to about 15 mM, about 0.8 mM to about 15 mM, about 0.9 mM to about 15 mM, about 1.0 mM to about 15 mM, about 0.1 mM to about 10 mM, about 0.2 mM to about 10 mM, about 0.3 mM to about 10 mM, about 0.4 mM to about 10 mM, about 0.5 mM to about 10 mM, about 0.6 mM to about 10 mM, about 0.7 mM to about 10 mM, about 0.8 mM to about 10 mM, about 0.9 mM to about 10 mM, about 1.0 mM to about 10 mM, about 0.1 mM to about 9 mM, about 0.2 mM to about 9 mM, about 0.3 mM to about 9 mM, about 0.4 mM to about 9 mM, about 0.5 mM to about 9 mM, about 0.6 mM to about 9 mM, about 0.7 mM to about 9 mM, about 0.8 mM to about 9 mM, about 0.9 mM to about 9 mM, about 1.0 mM to about 9 mM, about 0.1 mM to about 8 mM, about 0.2 mM to about 8 mM, about 0.3 mM to about 8 mM, about 0.4 mM to about 8 mM, about 0.5 mM to about 8 mM, about 0.6 mM to about 8 mM, 2024204097   17 Jun 2024 about 0.7 mM to about 8 mM, about 0.8 mM to about 8 mM, about 0.9 mM to about 8 mM, about 1.0 mM to about 8 mM, about 0.1 mM to about 7 mM, about 0.2 mM to about 7 mM, about 0.3 mM to about 7 mM, about 0.4 mM to about 7 mM, about 0.5 mM to about 7 mM, about 0.6 mM to about 7 mM, about 0.7 mM to about 7 mM, about 0.8 mM to about 7 mM, about 0.9 mM to about 7 mM, about 1.0 mM to about 7 mM, about 0.1 mM to about 6 mM, about 0.2 mM to about 6 mM, about 0.3 mM to about 6 mM, about 0.4 mM to about 6 mM, about 0.5 mM to about 6 mM, about 0.6 mM to about 6 mM, about 0.7 mM to about 6 mM, about 0.8 mM to about 6 mM, about 0.9 mM to about 6 mM, about 1.0 mM to about 6 mM, about 0.1 mM to about 5 mM, about 0.2 mM to about 5 mM, about 0.3 mM to about 5 mM, about 0.4 mM to about 5 mM, about 0.5 mM to about 5 mM, about 0.6 mM to about 5 mM, about 0.7 mM to about 5 mM, about 0.8 mM to about 5 mM, about 0.9 mM to about 5 mM, about 1.0 mM to about 5 mM, about 0.1 mM to about 4 mM, about 0.2 mM to about 4 mM, about 0.3 mM to about 4 mM, about 0.4 mM to about 4 mM, about 0.5 mM to about 4 mM, about 0.6 mM to about 4 mM, about 0.7 mM to about 4 mM, about 0.8 mM to about 4 mM, about 0.9 mM to about 4 mM, about 1.0 mM to about 4 mM, about 0.1 mM to about 3 mM, about 0.2 mM to about 3 mM, about 0.3 mM to about 3 mM, about 0.4 mM to about 3 mM, about 0.5 mM to about 3 mM, about 0.6 mM to about 3 mM, about 0.7 mM to about 3 mM, about 0.8 mM to about 3 mM, about 0.9 mM to about 3 mM, about 1.0 mM to about 3 mM; or a concentration or set of concentrations within the foregoing concentration ranges; or a subrange of any of the foregoing concentration ranges.

[0222] In a further aspect, the concentration of the second modulator component can be from about 0.1 mM to about 30 mM, about 0.2 mM to about 30 mM, about 0.3 mM to about 30 mM, about 0.4 mM to about 30 mM, about 0.5 mM to about 30 mM, about 0.6 mM to about 30 mM, about 0.7 mM to about 30 mM, about 0.8 mM to about 30 mM, about 0.9 mM to about 30 mM, about 1.0 mM to about 30 mM, about 0.1 mM to about 25 mM, about 0.2 mM to about 25 mM, about 0.3 mM to about 25 mM, about 0.4 mM to about 25 mM, about 0.5 mM to about 25 mM, about 0.6 mM to about 25 mM, about 0.7 mM to about 25 mM, about 0.8 mM to about 25 mM, about 0.9 mM to about 25 mM, about 1.0 mM to about 25 mM, about 0.1 mM to about 20 mM, about 0.2 mM to about 20 mM, about 0.3 mM to about 20 mM, about 0.4 mM to about 20 mM, about 0.5 mM to about 20 mM, about 0.6 mM to about 20 mM, about 0.7 mM to about 20 mM, about 0.8 mM to about 20 mM, about 0.9 mM to about 20 mM, about 1.0 mM to about 20 mM, about 0.1 mM to about 15 mM, about 0.2 mM to about 15 mM, about 0.3 mM to about 15 mM, about 0.4 mM to about 15 mM, about 0.5 mM to about 15 mM, about 0.6 mM to about 15 mM, about 0.7 mM to about 15 mM, about 0.8 mM to about 15 mM, about 0.9 mM to about 15 mM, about 1.0 mM to about 15 mM, about 0.1 mM to about 10 mM, about 0.2 mM to about 10 mM, about 0.3 mM to about 10 mM, about 0.4 mM to about 10 mM, about 0.5 mM to about 10 mM, 2024204097   17 Jun 2024 about 0.6 mM to about 10 mM, about 0.7 mM to about 10 mM, about 0.8 mM to about 10 mM, about 0.9 mM to about 10 mM, about 1.0 mM to about 10 mM, about 0.1 mM to about 9 mM, about 0.2 mM to about 9 mM, about 0.3 mM to about 9 mM, about 0.4 mM to about 9 mM, about 0.5 mM to about 9 mM, about 0.6 mM to about 9 mM, about 0.7 mM to about 9 mM, about 0.8 mM to about 9 mM, about 0.9 mM to about 9 mM, about 1.0 mM to about 9 mM, about 0.1 mM to about 8 mM, about 0.2 mM to about 8 mM, about 0.3 mM to about 8 mM, about 0.4 mM to about 8 mM, about 0.5 mM to about 8 mM, about 0.6 mM to about 8 mM, about 0.7 mM to about 8 mM, about 0.8 mM to about 8 mM, about 0.9 mM to about 8 mM, about 1.0 mM to about 8 mM, about 0.1 mM to about 7 mM, about 0.2 mM to about 7 mM, about 0.3 mM to about 7 mM, about 0.4 mM to about 7 mM, about 0.5 mM to about 7 mM, about 0.6 mM to about 7 mM, about 0.7 mM to about 7 mM, about 0.8 mM to about 7 mM, about 0.9 mM to about 7 mM, about 1.0 mM to about 7 mM, about 0.1 mM to about 6 mM, about 0.2 mM to about 6 mM, about 0.3 mM to about 6 mM, about 0.4 mM to about 6 mM, about 0.5 mM to about 6 mM, about 0.6 mM to about 6 mM, about 0.7 mM to about 6 mM, about 0.8 mM to about 6 mM, about 0.9 mM to about 6 mM, about 1.0 mM to about 6 mM, about 0.1 mM to about 5 mM, about 0.2 mM to about 5 mM, about 0.3 mM to about 5 mM, about 0.4 mM to about 5 mM, about 0.5 mM to about 5 mM, about 0.6 mM to about 5 mM, about 0.7 mM to about 5 mM, about 0.8 mM to about 5 mM, about 0.9 mM to about 5 mM, about 1.0 mM to about 5 mM, about 0.1 mM to about 4 mM, about 0.2 mM to about 4 mM, about 0.3 mM to about 4 mM, about 0.4 mM to about 4 mM, about 0.5 mM to about 4 mM, about 0.6 mM to about 4 mM, about 0.7 mM to about 4 mM, about 0.8 mM to about 4 mM, about 0.9 mM to about 4 mM, about 1.0 mM to about 4 mM, about 0.1 mM to about 3 mM, about 0.2 mM to about 3 mM, about 0.3 mM to about 3 mM, about 0.4 mM to about 3 mM, about 0.5 mM to about 3 mM, about 0.6 mM to about 3 mM, about 0.7 mM to about 3 mM, about 0.8 mM to about 3 mM, about 0.9 mM to about 3 mM, about 1.0 mM to about 3 mM; or a concentration or set of concentrations within the foregoing concentration ranges; or a subrange of any of the foregoing concentration ranges.

[0223] In a further aspect, the concentration of the third modulator component can be from about 0.1 mM to about 30 mM, about 0.2 mM to about 30 mM, about 0.3 mM to about 30 mM, about 0.4 mM to about 30 mM, about 0.5 mM to about 30 mM, about 0.6 mM to about 30 mM, about 0.7 mM to about 30 mM, about 0.8 mM to about 30 mM, about 0.9 mM to about 30 mM, about 1.0 mM to about 30 mM, about 0.1 mM to about 25 mM, about 0.2 mM to about 25 mM, about 0.3 mM to about 25 mM, about 0.4 mM to about 25 mM, about 0.5 mM to about 25 mM, about 0.6 mM to about 25 mM, about 0.7 mM to about 25 mM, about 0.8 mM to about 25 mM, about 0.9 mM to about 25 mM, about 1.0 mM to about 25 mM, about 0.1 mM to about 20 mM, about 0.2 mM to about 20 mM, about 0.3 mM to about 20 mM, about 0.4 mM to about 20 mM, 2024204097   17 Jun 2024 about 0.5 mM to about 20 mM, about 0.6 mM to about 20 mM, about 0.7 mM to about 20 mM, about 0.8 mM to about 20 mM, about 0.9 mM to about 20 mM, about 1.0 mM to about 20 mM, about 0.1 mM to about 15 mM, about 0.2 mM to about 15 mM, about 0.3 mM to about 15 mM, about 0.4 mM to about 15 mM, about 0.5 mM to about 15 mM, about 0.6 mM to about 15 mM, about 0.7 mM to about 15 mM, about 0.8 mM to about 15 mM, about 0.9 mM to about 15 mM, about 1.0 mM to about 15 mM, about 0.1 mM to about 10 mM, about 0.2 mM to about 10 mM, about 0.3 mM to about 10 mM, about 0.4 mM to about 10 mM, about 0.5 mM to about 10 mM, about 0.6 mM to about 10 mM, about 0.7 mM to about 10 mM, about 0.8 mM to about 10 mM, about 0.9 mM to about 10 mM, about 1.0 mM to about 10 mM, about 0.1 mM to about 9 mM, about 0.2 mM to about 9 mM, about 0.3 mM to about 9 mM, about 0.4 mM to about 9 mM, about 0.5 mM to about 9 mM, about 0.6 mM to about 9 mM, about 0.7 mM to about 9 mM, about 0.8 mM to about 9 mM, about 0.9 mM to about 9 mM, about 1.0 mM to about 9 mM, about 0.1 mM to about 8 mM, about 0.2 mM to about 8 mM, about 0.3 mM to about 8 mM, about 0.4 mM to about 8 mM, about 0.5 mM to about 8 mM, about 0.6 mM to about 8 mM, about 0.7 mM to about 8 mM, about 0.8 mM to about 8 mM, about 0.9 mM to about 8 mM, about 1.0 mM to about 8 mM, about 0.1 mM to about 7 mM, about 0.2 mM to about 7 mM, about 0.3 mM to about 7 mM, about 0.4 mM to about 7 mM, about 0.5 mM to about 7 mM, about 0.6 mM to about 7 mM, about 0.7 mM to about 7 mM, about 0.8 mM to about 7 mM, about 0.9 mM to about 7 mM, about 1.0 mM to about 7 mM, about 0.1 mM to about 6 mM, about 0.2 mM to about 6 mM, about 0.3 mM to about 6 mM, about 0.4 mM to about 6 mM, about 0.5 mM to about 6 mM, about 0.6 mM to about 6 mM, about 0.7 mM to about 6 mM, about 0.8 mM to about 6 mM, about 0.9 mM to about 6 mM, about 1.0 mM to about 6 mM, about 0.1 mM to about 5 mM, about 0.2 mM to about 5 mM, about 0.3 mM to about 5 mM, about 0.4 mM to about 5 mM, about 0.5 mM to about 5 mM, about 0.6 mM to about 5 mM, about 0.7 mM to about 5 mM, about 0.8 mM to about 5 mM, about 0.9 mM to about 5 mM, about 1.0 mM to about 5 mM, about 0.1 mM to about 4 mM, about 0.2 mM to about 4 mM, about 0.3 mM to about 4 mM, about 0.4 mM to about 4 mM, about 0.5 mM to about 4 mM, about 0.6 mM to about 4 mM, about 0.7 mM to about 4 mM, about 0.8 mM to about 4 mM, about 0.9 mM to about 4 mM, about 1.0 mM to about 4 mM, about 0.1 mM to about 3 mM, about 0.2 mM to about 3 mM, about 0.3 mM to about 3 mM, about 0.4 mM to about 3 mM, about 0.5 mM to about 3 mM, about 0.6 mM to about 3 mM, about 0.7 mM to about 3 mM, about 0.8 mM to about 3 mM, about 0.9 mM to about 3 mM, about 1.0 mM to about 3 mM; or a concentration or set of concentrations within the foregoing concentration ranges; or a subrange of any of the foregoing concentration ranges.

[0224] The disclosed beverage compositions can at a suitable pH, e.g. a pH of from about pH 2 to about pH 9. In some instances, it may be desirable, e.g., to optimize a Taste Quality Metric 2024204097   17 Jun 2024 such as sweetness linger, and / or body / mouthfeel, to use a lower pH, such as a pH of from about pH 2.0 to about pH 7.0, about pH 2.0 to about pH 6.9, about pH 2.0 to about pH 6.8, about pH 2.0 to about pH 6.7, about pH 2.0 to about pH 6.4, about pH 2.0 to about pH 6.1, about pH 2.0 to about pH 5.8, about pH 2.0 to about pH 5.5, about pH 2.0 to about pH 5.2, about pH 2.0 to about pH 4.9, about pH 2.0 to about pH 4.6, about pH 2.0 to about pH 4.3, about pH 2.0 to about pH 4.0, about pH 2.0 to about pH 3.7, about pH 2.0 to about pH 3.4, about pH 2.0 to about pH 3.1, about pH 2.1 to about pH 6.9, about pH 2.1 to about pH 6.6, about pH 2.1 to about pH 6.3, about pH 2.1 to about pH 6.0, about pH 2.1 to about pH 5.7, about pH 2.1 to about pH 5.4, about pH 2.1 to about pH 5.1, about pH 2.1 to about pH 4.8, about pH 2.1 to about pH 4.5, about pH 2.1 to about pH 4.2, about pH 2.1 to about pH 3.9, about pH 2.1 to about pH 3.6, about pH 2.1 to about pH 3.3, about pH 2.1 to about pH 3.0, about pH 2.2 to about pH 6.8, about pH 2.2 to about pH 6.5, about pH 2.2 to about pH 6.2, about pH 2.2 to about pH 5.9, about pH 2.2 to about pH 5.6, about pH 2.2 to about pH 5.3, about pH 2.2 to about pH 5.0, about pH 2.2 to about pH 4.7, about pH 2.0 to about pH 6.6, about pH 2.0 to about pH 6.3, about pH 2.0 to about pH 6.0, about pH 2.0 to about pH 5.7, about pH 2.0 to about pH 5.4, about pH 2.0 to about pH 5.1, about pH 2.0 to about pH 4.8, about pH 2.0 to about pH 4.5, about pH 2.0 to about pH 4.2, about pH 2.0 to about pH 3.9, about pH 2.0 to about pH 3.6, about pH 2.0 to about pH 3.3, about pH 2.0 to about pH 3.0, about pH 2.1 to about pH 6.8, about pH 2.1 to about pH 6.5, about pH 2.1 to about pH 6.2, about pH 2.1 to about pH 5.9, about pH 2.1 to about pH 5.6, about pH 2.1 to about pH 5.3, about pH 2.1 to about pH 5.0, about pH 2.1 to about pH 4.7, about pH 2.1 to about pH 4.4, about pH 2.1 to about pH 4.1, about pH 2.1 to about pH 3.8, about pH 2.1 to about pH 3.5, about pH 2.1 to about pH 3.2, about pH 2.2 to about pH 7.0, about pH 2.2 to about pH 6.7, about pH 2.2 to about pH 6.4, about pH 2.2 to about pH 6.1, about pH 2.2 to about pH 5.8, about pH 2.2 to about pH 5.5, about pH 2.2 to about pH 5.2, about pH 2.2 to about pH 4.9, about pH 2.2 to about pH 4.6, about pH 2.0 to about pH 6.5, about pH 2.0 to about pH 6.2, about pH 2.0 to about pH 5.9, about pH 2.0 to about pH 5.6, about pH 2.0 to about pH 5.3, about pH 2.0 to about pH 5.0, about pH 2.0 to about pH 4.7, about pH 2.0 to about pH 4.4, about pH 2.0 to about pH 4.1, about pH 2.0 to about pH 3.8, about pH 2.0 to about pH 3.5, about pH 2.0 to about pH 3.2, about pH 2.1 to about pH 7.0, about pH 2.1 to about pH 6.7, about pH 2.1 to about pH 6.4, about pH 2.1 to about pH 6.1, about pH 2.1 to about pH 5.8, about pH 2.1 to about pH 5.5, about pH 2.1 to about pH 5.2, about pH 2.1 to about pH 4.9, about pH 2.1 to about pH 4.6, about pH 2.1 to about pH 4.3, about pH 2.1 to about pH 4.0, about pH 2.1 to about pH 3.7, about pH 2.1 to about pH 3.4, about pH 2.1 to about pH 3.1, about pH 2.2 to about pH 6.9, about pH 2.2 to about pH 6.6, about pH 2.2 to about pH 6.3, about pH 2.2 to about pH 6.0, about pH 2.2 to about pH 5.7, about pH 2.2 to about pH 5.4, about pH 2.2 to about pH 5.1, about pH 2.2 to about pH 4.8, about pH 2.2 to about pH 4.5, 2024204097   17 Jun 2024 about pH 2.2 to about pH 4.4, about pH 2.2 to about pH 4.1, about pH 2.2 to about pH 3.8, about pH 2.2 to about pH 3.5, about pH 2.2 to about pH 3.2, about pH 2.3 to about pH 7.0, about pH 2.3 to about pH 6.7, about pH 2.3 to about pH 6.4, about pH 2.3 to about pH 6.1, about pH 2.3 to about pH 5.8, about pH 2.3 to about pH 5.5, about pH 2.3 to about pH 5.2, about pH 2.3 to about pH 4.9, about pH 2.3 to about pH 4.6, about pH 2.3 to about pH 4.3, about pH 2.3 to about pH 4.0, about pH 2.3 to about pH 3.7, about pH 2.3 to about pH 3.4, about pH 2.3 to about pH 3.1, about pH 2.4 to about pH 6.9, about pH 2.4 to about pH 6.6, about pH 2.4 to about pH 6.3, about pH 2.4 to about pH 6.0, about pH 2.4 to about pH 5.7, about pH 2.4 to about pH 5.4, about pH 2.4 to about pH 5.1, about pH 2.4 to about pH 4.8, about pH 2.4 to about pH 4.5, about pH 2.4 to about pH 4.2, about pH 2.4 to about pH 3.9, about pH 2.4 to about pH 3.6, about pH 2.4 to about pH 3.3, about pH 2.4 to about pH 3.0, about pH 2.5 to about pH 6.8, about pH 2.5 to about pH 6.5, about pH 2.5 to about pH 6.2, about pH 2.5 to about pH 5.9, about pH 2.2 to about pH 4.3, about pH 2.2 to about pH 4.0, about pH 2.2 to about pH 3.7, about pH 2.2 to about pH 3.4, about pH 2.2 to about pH 3.1, about pH 2.3 to about pH 6.9, about pH 2.3 to about pH 6.6, about pH 2.3 to about pH 6.3, about pH 2.3 to about pH 6.0, about pH 2.3 to about pH 5.7, about pH 2.3 to about pH 5.4, about pH 2.3 to about pH 5.1, about pH 2.3 to about pH 4.8, about pH 2.3 to about pH 4.5, about pH 2.3 to about pH 4.2, about pH 2.3 to about pH 3.9, about pH 2.3 to about pH 3.6, about pH 2.3 to about pH 3.3, about pH 2.3 to about pH 3.0, about pH 2.4 to about pH 6.8, about pH 2.4 to about pH 6.5, about pH 2.4 to about pH 6.2, about pH 2.4 to about pH 5.9, about pH 2.4 to about pH 5.6, about pH 2.4 to about pH 5.3, about pH 2.4 to about pH 5.0, about pH 2.4 to about pH 4.7, about pH 2.4 to about pH 4.4, about pH 2.4 to about pH 4.1, about pH 2.4 to about pH 3.8, about pH 2.4 to about pH 3.5, about pH 2.4 to about pH 3.2, about pH 2.5 to about pH 7.0, about pH 2.5 to about pH 6.7, about pH 2.5 to about pH 6.4, about pH 2.5 to about pH 6.1, about pH 2.5 to about pH 5.8, about pH 2.2 to about pH 4.2, about pH 2.2 to about pH 3.9, about pH 2.2 to about pH 3.6, about pH 2.2 to about pH 3.3, about pH 2.2 to about pH 3.0, about pH 2.3 to about pH 6.8, about pH 2.3 to about pH 6.5, about pH 2.3 to about pH 6.2, about pH 2.3 to about pH 5.9, about pH 2.3 to about pH 5.6, about pH 2.3 to about pH 5.3, about pH 2.3 to about pH 5.0, about pH 2.3 to about pH 4.7, about pH 2.3 to about pH 4.4, about pH 2.3 to about pH 4.1, about pH 2.3 to about pH 3.8, about pH 2.3 to about pH 3.5, about pH 2.3 to about pH 3.2, about pH 2.4 to about pH 7.0, about pH 2.4 to about pH 6.7, about pH 2.4 to about pH 6.4, about pH 2.4 to about pH 6.1, about pH 2.4 to about pH 5.8, about pH 2.4 to about pH 5.5, about pH 2.4 to about pH 5.2, about pH 2.4 to about pH 4.9, about pH 2.4 to about pH 4.6, about pH 2.4 to about pH 4.3, about pH 2.4 to about pH 4.0, about pH 2.4 to about pH 3.7, about pH 2.4 to about pH 3.4, about pH 2.4 to about pH 3.1, about pH 2.5 to about pH 6.9, about pH 2.5 to about pH 6.6, about pH 2.5 to about pH 6.3, about pH 2.5 to about pH 6.0, about pH 2.5 to about pH 5.7, 2024204097   17 Jun 2024 about pH 2.5 to about pH 5.6, about pH 2.5 to about pH 5.5, about pH 2.5 to about pH 5.4, about pH 2.5 to about pH 5.3, about pH 2.5 to about pH 5.2, about pH 2.5 to about pH 5.1, about pH 2.5 to about pH 5.0, about pH 2.5 to about pH 4.9, about pH 2.5 to about pH 4.8, about pH 2.5 to about pH 4.7, about pH 2.5 to about pH 4.6, about pH 2.5 to about pH 4.5, about pH 2.5 to about pH 4.4, about pH 2.5 to about pH 4.3, about pH 2.5 to about pH 4.2, about pH 2.5 to about pH 4.1, about pH 2.5 to about pH 4.0, about pH 2.5 to about pH 3.9, about pH 2.5 to about pH 3.8, about pH 2.5 to about pH 3.7, about pH 2.5 to about pH 3.6, about pH 2.5 to about pH 3.5, about pH 2.5 to about pH 3.4, about pH 2.5 to about pH 3.3, about pH 2.5 to about pH 3.2, about pH 2.5 to about pH 3.1, about pH 2.5 to about pH 3.0; or any pH value or sub-range within the foregoing ranges. Flavoring Compositions, Flavor Modifier Compositions and Flavorings with Modifying Properties

[0225] The disclosed taste modulator compositions can be used as flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancers, more particularly, sweet taste modifiers, sweet flavoring agents, sweet flavor enhancers, for foods, beverages, and other comestible or orally administered medicinal or nutraceutical products or compositions. In some aspects, the disclosed taste modulator compositions can be used without a flavor, flavor modifier, flavor agent, flavor enhancer, or flavoring with modifying properties for comestible products. In other aspects, the disclosed taste modulator compositions are used with one or more a flavor, flavor modifier, flavor agent, flavor enhancer, or flavoring with modifying properties for comestible products. In a further aspect, the disclosed taste modulator compositions can be used in a flavoring with modifying properties composition comprising a disclosed modulator composition and one or more flavor, flavor modifier, flavor agent, flavor enhancer, or flavoring. [G226] The suitable amount of the disclosed taste modulator compositions to use with one or more flavor, flavor modifier, flavor agent, flavor enhancer, or flavoring with modifying properties can be assessed and further optimized using a suitable sensory testing methodology, e.g., the sensory testing methodology described herein below for sensory assessment of sweetness. Moreover, such a sensory test methodology can be useful in identifying suitable disclosed taste modulator compositions (and concentrations of same) to be used in combination with flavor, flavor modifier, flavor agent, flavor enhancer, or flavoring with modifying properties. The sensory test methodology described herein below can be well quantified and controlled by tasting the candidate compounds in aqueous solutions, as compared to control aqueous solution, or alternatively by tasting the disclosed taste modulator compositions of the disclosure in actual food compositions. 2024204097   17 Jun 2024

[0227] In various aspects, the disclosed taste modulator compositions, either alone or in combination with one or more flavor, flavor modifier, flavor agent, flavor enhancer, or flavoring with modifying properties have application in foods, beverages and other comestible compositions wherein sweet compounds are conventionally utilized. These compositions include compositions for human and animal consumption. This includes food or drinks (liquids) for consumption by agricultural animals, pets and zoo animals. Those of ordinary skill in the art of preparing and selling comestible compositions (e.g., edible foods or beverages, or precursors or flavor modifiers thereof) are well aware of a large variety of classes, subclasses and species of the comestible compositions, and utilize well-known and recognized terms of art to refer to those comestible compositions while endeavoring to prepare and sell various of those comestible compositions. Such a list of terms of art is enumerated below, and it is specifically contemplated hereby that the disclosed taste modulator compositions could be used to modify or enhance the sweet flavors of the following list comestible compositions, either singly or in ail reasonable combinations or mixtures thereof: one or more confectioneries, chocolate confectionery, tablets, boxed assortments, standard boxed assortments, twist wrapped miniatures, seasonal chocolate, chocolate with toys, other chocolate confectionery, mints, standard mints, power mints, boiled sweets, pastilles, gums, jellies and chews, toffees, caramels and nougat, medicated confectionery, lollipops, licorice, other sugar confectionery, gum, chewing gum, gum with one or more sweeteners, sugar-free gum, functional gum, bubble gum, bread, packaged / industrial bread, unpackaged / artisanal bread, pastries, cakes, packaged / industrial cakes, unpackaged / artisanal cakes, cookies, chocolate coated biscuits, sandwich biscuits, filled biscuits, savory biscuits and crackers, bread substitutes, breakfast cereals, cereals, family breakfast cereals, flakes, muesli, children's breakfast cereals, hot cereals, ice cream, impulse ice cream, single portion dairy ice cream, single portion water ice cream, multi-pack dairy ice cream, multi-pack water ice cream, take-home ice cream, take-home daily ice cream, ice cream desserts, bulk ice cream, takehome water ice cream, frozen yogurt, artisanal ice cream, dairy products, milk, fresh / pasteurized milk, full fat fresh / pasteurized milk, semi skimmed fresh / pasteurized milk, full fat milk, semi skimmed milk, fat-free milk, goat milk, condensed / evaporated milk, plain condensed / evaporated milk, flavored, functional and other condensed milk, flavored milk drinks, dairy only flavored milk drinks, flavored milk drinks with fruit juice, soy milk, sour milk drinks, fermented dairy drinks, coffee Whiteners, powder milk, flavored powder milk drinks, cream, cheese, processed cheese, spreadable processed cheese, non-spreadable processed cheese, unprocessed cheese, spreadable unprocessed cheese, hard cheese, packaged hard cheese, unpackaged hard cheese, yogurt, plain / natural yogurt, flavored yogurt, fruited yogurt, probiotic yogurt, drinking yogurt, regular drinking yogurt, probiotic drinking yogurt, chilled and shelf-stable desserts, dairy- based desserts, soy-based desserts, chilled snacks, sweet and 2024204097   17 Jun 2024 savory snacks, fruit snacks, chips / crisps, extruded snacks, tortiHa / corn chips, popcam, pretzels, nuts, other sweet and savory snacks, snack bars, granola bars, breakfast bars, energy bars, fruit bars, other snack bars, meal replacement products, slimming products, convalescence drinks, ready meais, canned ready meals, frozen ready meals, dried ready meals, chilled ready meals, dinner mixes, frozen pizza, chilled pizza, soup, canned soup, dehydrated soup, instant soup, chilled soup, soup, frozen soup, pasta, canned pasta, dried pasta, chiiled / fresh pasta, noodles, plain noodles, instant noodles, cups / bowi instant noodles, pouch instant noodles, chilled noodles, snack noodles, canned food, canned meat and meat products, canned fish / seafood, canned vegetables, canned tomatoes, canned beans, canned fruit, canned ready meais, canned soup, canned pasta, other canned foods, frozen food, frozen processed red meat, frozen processed poultry, frozen processed fish / seafood, frozen processed vegetables, frozen meat substitutes, frozen potatoes, oven baked potato chips, other oven baked potato products, non-oven frozen potatoes, frozen bakery products, frozen desserts, frozen ready meals, frozen pizza, frozen soup, frozen noodles, other frozen food, dried food, dessert mixes, dried ready meals, dehydrated soup, instant soup, dried pasta, plain noodles, instant noodles, cups / bowi instant noodles, pouch instant noodles, chilled food, chilled processed meats, chilled fish / seafood products, chilled processed fish, chilled coated fish, chilled smoked fish, chilled lunch kit, chilled ready meals, chilled pizza, chilled soup, chiiled / fresh pasta, chilled noodles, oils and fats, olive oil, vegetable and Seed oil, cooking fats, butter, margarine, spreadable oils and fats, functional spreadable oils and fats, sauces, dressings and condiments, tomato pastes and purees, bouillon / stock cubes, stock cubes, gravy granules, liquid stocks, herbs and spices, fermented sauces, soy based sauces, pasta sauces, wet sauces, dry sauces / powder mixes, ketchup, mayonnaise, regular mayonnaise, mustard, salad dressings, regular salad dressings, low fat salad dressings, vinaigrettes, dips, pickled products, other sauces, dressings and condiments, baby food, milk formula, standard milk formula, follow-on milk formula, toddler milk, formula, hypoallergenic milk formula, prepared baby food, dried baby food, other baby food, spreads, jams and preserves, honey, chocolate spreads, nut- based spreads, and yeast-based spreads.

[0228] In a further aspect, the disclosed taste modulator compositions can be used to modify or enhance the sweet flavor of one or more of the following sub-groups of comestible compositions: confectioneries, bakery products, ice creams, dairy products, sweet snacks, snack bars, meal replacement products, ready meals, soups, pastas, noodles, canned foods, frozen foods, dried foods, chilled foods, oils and fats, baby foods, or spreads, or a mixture thereof.

[0229] In general an ingestible composition will be produced that contains a sufficient amount of the disclosed taste modulator compositions described hereinabove to produce a 2024204097   17 Jun 2024 composition having the desired flavor or taste characteristics such as "sweet" taste characteristics.

[0230] Typically at least a sweet flavor modulating amount, of one or more of the disclosed taste modulator compositions can be added to the comestible product, so that the sweet flavor modified comestible product has an increased sweet taste as compared to the comestible product prepared without the disclosed taste modulator compositions, as judged by human beings or animals in general, or in the case of formulations testing, as judged by a majority of a panel of human taste testers, via procedures described elsewhere herein.

[0231] The concentration of sweet flavor agent needed to modulate or improve the flavor of the comestible product or composition will of course vary dependent on many variables, including the specific type of ingestible composition, what sweet compounds are already present and the concentrations thereof, the amount of presence of other flavors with modifying properties, and the enhancer effect of the particular compound on such sweet compounds. As noted, an application of the disclosed taste modulator compositions is for modulating (inducing, enhancing or inhibiting) the sweet tastes or other taste properties of other natural or synthetic sweet tastants. A broad range of concentrations of the disclosed taste modulator compositions can be employed to provide such sweet taste enhancement as described herein elsewhere.

[0232] Examples of foods and beverages wherein the disclosed taste modulator compositions may be incorporated included by way of example the Wet Soup Category, the Dehydrated and Culinary Food Category, the Beverage Category, the Frozen Food Category, the Snack Food Category, and seasonings or seasoning blends. "Wet Soup Category" means wet / liquid soups regardless of concentration or container, including frozen Soups. For the purpose of this definition soup(s) means a food prepared from meat, poultry, fish, vegetables, grains, fruit and other ingredients, cooked in a liquid which may include visible pieces of some or all of these ingredients. It may be clear (as a broth) or thick (as a chowder), smooth, pureed or chunky, ready-to-serve, semi- condensed or condensed and may be served hot or cold, as a first course or as the main course of a meal or as a between meal snack (sipped like a beverage). Soup may be used as an ingredient for preparing other meal components and may range from broths (consomme) to sauces (cream or cheese-based soups).

[0233] "Dehydrated and Culinary Food Category" means: (i) Cooking aid products such as: powders, granules, pastes, concentrated liquid products, including concentrated bouillon, bouillon and bouillon like products in pressed cubes, tablets or powder or granulated form, which are sold separately as a finished product or as an ingredient within a product, sauces and recipe mixes (regardless of technology); (ii) Meal solutions products such as: dehydrated 2024204097   17 Jun 2024 and freeze dried soups, including dehydrated soup mixes, dehydrated instant soups, dehydrated ready-to-cook soups, dehydrated or ambient preparations of ready-made dishes, meals and single serve entrees including pasta, potato and rice dishes; and (iii) Meal embellishment products such as: condiments, marinades, salad dressings, salad toppings, dips, breading, batter mixes, shelf stable spreads, barbecue sauces, liquid recipe mixes, concentrates, sauces or sauce mixes, including recipe mixes for salad, sold as a finished product or as an ingredient within a product, whether dehydrated, liquid or frozen.

[0234] "Beverage Category" means beverages, beverage mixes and concentrates, including but not limited to, alcoholic and non-alcoholic ready to drink and dry powdered beverages. Other examples of foods and beverages wherein compounds according to the disclosure may be incorporated included byway of example carbonated and non-carbonated beverages, e.g., sodas, fruit or vegetable juices, alcoholic and non-alcoholic beverages, confectionary products, e.g., cakes, cookies, pies, candies, chewing gums, gelatins, ice creams, sorbets, puddings, jams, jellies, salad dressings, and other condiments, cereal, and other breakfast foods, canned fruits and fruit sauces and the like.

[0235] Additionally, the subject compounds can be used in flavor preparations to be added to foods and beverages. In preferred instances the composition will comprise another flavor or taste modifier such as a sweet tastant.

[0236] Accordingly, in some aspects, the disclosure relates to methods for modulating the sweet taste of a comestible product comprising: a) providing at least one comestible product, or a precursor thereof, and b) combining the comestible product or precursor thereof with at least a sweet flavor modulating amount of the disclosed taste modulator compositions, so as to form a modified comestible product.

[0237] The disclosure also relates to the modified comestible products produced by such processes, and similar processes for producing comestible products well known to those of ordinary skill in the art, especially if such compositions comprise other flavorings with modifying properties. The disclosed taste modulator compositions can be combined with or applied to the comestible or medicinal products or precursor thereof in any of innumerable ways known to cooks the world over, or producers of comestible or medicinal products. For example, the disclosed taste modulator compositions can be dissolved in or dispersed in or one of many known comestibly acceptable liquids, solids, or other carriers, such as water at neutral, acidic, or basic pH, fruit or vegetable juices, vinegar, marinades, beer, wine, natural water / fat emulsions such as milk or condensed milk, edible oils and shortenings, fatty acids, certain low molecular weight oligomers of propylene glycol, glyceryl esters of fatty acids, and dispersions or emulsions of such hydrophobic substances in aqueous media, salts such as 2024204097   17 Jun 2024 sodium chloride, vegetable flours, solvents such as ethanol, solid edible diluents such as vegetable powders or flours, and the like, and then combined with precursors of the comestible or medicinal products, or applied directly to the comestible or medicinal products.

[0238] Steviol glycosides, stevia-derived sweeteners, and stevia-derived extracts provide sweetness and other taste attributes at a higher than certain threshold level of concentrations in water. Below the threshold level of concentration, the steviol glycosides, stevia-derived sweeteners, stevia-derived extracts, and their mixtures have no recognizable sweetness taste, but such stevia extract below the threshold level of significant sweetness recognition can be associated with sweet and flavor profile modification in food and beverage applications. Accordingly, in various aspects, the present disclosure pertains to flavorings with modifying properties comprising a disclosed taste modulator composition and at least one steviol glycoside, stevia-derived sweetener, stevia-derived extract, and combinations thereof, such that the at least one steviol glycoside, stevia-derived sweetener, stevia-derived extract, and combinations thereof is present in an amount less than 1.5 wt% sucrose equivalent. In some aspects, the least one steviol glycoside, stevia-derived sweetener, stevia-derived extract, and combinations thereof comprises one or more glucosylated steviol glycoside.

[0239] In other aspects, the present disclosure pertains to flavorings with modifying properties comprising a disclosed taste modulator composition and at least one Siraitia grosvenorii Quo han guo or monk fruit)-derived sweetener, extract, juice, and combinations thereof, such that the at least least one Siraitia grosvenorii Quo han guo or monk fruit)-derived sweetener, extract, juice, and combinations thereof is present in an amount less than 1.5 wt% sucrose equivalent.

[0240] In further aspects, the present disclosure pertains to flavorings with modifying properties comprising: (a) a disclosed taste modulator composition; (b) at least one Siraitia grosvenorii Quo han guo or monk fruiti-derived sweetener, extract, juice, and combinations thereof, such that the at least one Siraitia grosvenorii Quo han guo or monk fruit)-derived sweetener, extract, juice, and combinations thereof is present in an amount less than 1.5 wt% sucrose equivalent; and (c) at least one steviol glycoside, stevia-derived sweetener, stevia-derived extract, and combinations thereof, such that the at least one steviol glycoside, stevia-derived sweetener, stevia-derived extract, and combinations thereof is present in an amount less than 1.5 wt% sucrose equivalent. In some aspects, the least one steviol glycoside, stevia-derived sweetener, stevia-derived extract, and combinations thereof comprises one or more glucosylated steviol glycoside.

[0241] The present disclosure is directed to a taste and flavor modifying composition. The disclosed taste and flavor modifying composition, which can modify the intensity of a taste and / or a flavor in a food or beverage product, comprises a disclosed taste modulator 2024204097   17 Jun 2024 composition and at least one steviol glycoside, stevia-derived sweetener, stevia-derived extract, and combinations thereof, comprising one or more steviol glycosides with other water soluble molecules derived from Stevia plant, such as non-limiting examples of plant glycosides, flavonoids, labdane diterpene, triterpenes.

[0242] The present disclosure is also directed to a food or beverage product having an intense taste and flavor profile, wherein the food or beverage product comprises a disclosed taste and flavor modifying composition, which can modify the intensity of a taste and / or a flavor in a food or beverage product, comprises a disclosed taste modulator composition and at least one steviol glycoside, stevia-derived sweetener, stevia-derived extract, and combinations thereof, comprising one or more steviol glycosides with other water soluble molecules derived from Stevia plant, such as non-limiting examples of plant glycosides, flavonoids, labdane diterpene, triterpenes. A wide range of food and beverage products, such as, but not limited to, carbonated soft drinks, fruit juices, dairy foods, dairy beverages, baked goods, cereal products, snack foods, and table top sweeteners, may be made in accordance with the present disclosure. The taste and flavor profile of a food or beverage product comprising a taste and flavor modifying composition, wherein the taste and flavor modifying composition comprising the stevia extract of steviol glycosides and water soluble molecules derived from stevia plant, may be more intense than a comparative taste and flavor profile of a comparative food or beverage product which does not include the taste and flavor modifying composition. Moreover, the mouthfeel and overall taste perception of a food or beverage product comprising the taste and flavor modifying composition, wherein the taste and flavor enhancing composition includes the complex mixture of steviol glycosides and water soluble molecules, may be improved in relation to a mouthfeel and overall taste perception of a comparative food or beverage product which does not include the taste and flavor enhancing composition.

[0243] The present disclosure is further directed to a method of increasing the taste and flavor intensity of a food or beverage product, comprising the step of adding a taste and flavor enhancing composition to the food or beverage product, wherein the taste and flavor modifying composition comprising the stevia extract of steviol glycosides and water soluble molecules derived from stevia plant. The present disclosure is also directed to a method of improving the organoleptic properties of a food or beverage product comprising a high fructose syrup, comprising the step of adding the taste and flavor modifying composition to the food or beverage product. For example, adding the taste and flavor modifying composition may cause the high fructose syrup, such as high fructose corn syrup, to taste more like sugar. Also, if the high fructose syrup is high fructose corn syrup 42 (HFCS 42), adding the taste and flavor enhancing composition may cause the HFCS 42 to taste more like high fructose corn syrup 55 (HFCS 55). 2024204097   17 Jun 2024

[0244] The present disclosure is further directed to a method of increasing the taste and flavor intensity of a medical food and pharma product, comprising the step of adding a taste and flavor modifying composition to the food or beverage product, wherein the taste and flavor modifying composition comprising the stevia extract of selected steviol glycosides and water soluble molecules derived from stevia plant. The present disclosure is also directed to a method of improving the organoleptic properties of a medical food or pharma product containing functional food ingredients like vitamins, minerals and amino acids, comprising the step of adding the taste and flavor modifying composition to the food or beverage product. For example, adding the taste and flavor modifying composition may cause the off-taste due to vitamins, mineral, amino acids and other non-limiting functional ingredients, to improve taste and palatability.

[0245] The present disclosure is also directed to a method of making a taste and flavor enhancing composition, comprising: extracting steviol glycosides and other water soluble molecules from leaves of a Stevia rebaudiana plant, and separating the excess steviol glycosides than the amount and type of steviol glycosides required to contribute the taste and flavor modifying characteristics of the stevia extract, and adding to the extract prepared a disclosed taste modulator composition. The present disclosure also pertains to kits for making a taste and flavor enhancing composition, comprising: (a) a disclosed taste modulator composition; and (b) instructions to utilize the disclosed taste modulator composition with one or more disclosed sweet flavorings, such as at least one Siraitia grosvenorii (luo han guo or monk fruit)-derived sweetener, extract, juice, and combinations thereof, such that the at least one Siraitia grosvenorii (luo han guo or monk fruit)-derived sweetener, extract, juice, and combinations thereof is present in an amount less than 1.5 wt% sucrose equivalent and / or at least one Siraitia grosvenorii (luo han guo or monk fruit)-derived sweetener, extract, juice, and combinations thereof, such that the at least one Siraitia grosvenorii (luo han guo or monk fruit)-derived sweetener, extract, juice, and combinations thereof is present in an amount less than 1.5 wt% sucrose equivalent. The kit can further comprise one or more disclosed sweet flavorings, such as at least one Siraitia grosvenorii (luo han guo or monk fruit)-derived sweetener, extract, juice, and combinations thereof, such that the at least one Siraitia grosvenorii (luo han guo or monk fruit)-derived sweetener, extract, juice, and combinations thereof and / or at least one Siraitia grosvenorii (luo han guo or monk fruit)-derived sweetener, extract, juice, and combinations thereof.

[0246] The present disclosure is also directed to a taste and flavor profile enhancing composition. The composition includes a disclosed glucosylated steviol glycoside composition and a disclosed taste modulator composition which can enhance the intensity of a taste and / or a flavor in a food or beverage product. In some aspects, the glucosylated steviol glycosides 2024204097   17 Jun 2024 may include a plurality of glucose units. For example, the glucosylated steviol glycosides may include three, four, five, or more than five glucose units. As used herein, “a disclosed glucosylated steviol glycoside composition” refers to any glucosylated steviol composition comprise one or more steviol or steviol derivative as described herein throughout.

[0247] The present disclosure is also directed to a food or beverage product having an intense taste and flavor profile, wherein the food or beverage product includes a taste and flavor enhancing composition comprising a glucosylated steviol glycoside composition and a disclosed taste modulator composition. A wide range of food and beverage products, such as, but not limited to, carbonated soft drinks, fruit juices, dairy foods, dairy beverages, baked goods, cereal products, and table top sweeteners, may be made in accordance with the present disclosure. The taste and flavor profile of a food or beverage product including a taste and flavor enhancing composition, wherein the taste and flavor enhancing composition includes a disclosed glucosylated steviol glycoside composition and a disclosed taste modulator composition, may be more intense than a comparative taste and flavor profile of a comparative food or beverage product which does not include the taste and flavor enhancing composition. Moreover, the mouthfeel of a food or beverage product including the taste and flavor enhancing composition, wherein the taste and flavor enhancing composition includes a disclosed glucosylated steviol glycoside composition and a disclosed taste modulator composition, may be improved in relation to a mouthfeel of a comparative food or beverage product which does not include the taste and flavor enhancing composition.

[0248] The present disclosure is further directed to a method of increasing the taste and flavor intensity of a food or beverage product, including the step of adding a taste and flavor enhancing composition to the food or beverage product, wherein the taste and flavor enhancing composition includes a disclosed glucosylated steviol glycoside composition and a disclosed taste modulator composition. The present disclosure is also directed to a method of improving the organoleptic properties of a food or beverage product including a high fructose syrup, including the step of adding the taste and flavor enhancing composition to the food or beverage product. For example, adding the taste and flavor enhancing composition may cause the high fructose syrup, such as high fructose corn syrup, to taste more like sugar. Also, if the high fructose syrup is high fructose corn syrup 42 (HFCS 42), adding the taste and flavor enhancing composition may cause the HFCS 42 to taste more like high fructose corn syrup 55 (HFCS 55).

[0249] The present disclosure is further directed to a method of making a food or beverage product, including: adding a taste and flavor...

Claims

What is claimed:

1. A beverage composition comprising:a sweetening agent selected from at least one non-caloric sweetener, at least one caloric sweetener, and combinations thereof; anda taste modulator composition comprisinga first taste modulator component consisting of a first salt having a first cation selected from Na+, K+, Ca2+, and Mg2+ and a first anion;a second modulator component consisting of a second salt having a second cation selected from Na+, K+, Ca2+, and Mg2+ and a second anion; andwherein the first taste modulator component is present at a concentration of from about 0.1 mM to about 10 mMwherein the second taste modulator component is at a concentration of about 0.1 mM to about 10 mM;wherein the at least one non-caloric sweetening agent is present in an amount of from about 0.1 mg / L to about 1000 mg / L; andwherein the at least one caloric sweetening agent is present in an amount of from about 1 wt% to about 15 wt%.

2. The beverage composition of claim 1, wherein the first taste modulator component is at a concentration of from about 1 mM to about 5 mM; and wherein the second taste modulator component is at a concentration of from about 1 mM to about 5 mM.

3. The beverage composition of any one of claims 1 or claim 2, wherein the first anion is selected from citrate, chloride, phosphate, carbonate, sulfate, and combinations thereof.

4. The beverage composition of any one of claims 1 to 3, wherein the second anion is selected from citrate, chloride, phosphate, carbonate, sulfate, and combinations thereof.

5. The beverage composition of any one of claims 1 to 4, further comprising a a third modulator component consisting of a third salt having a third cation K+; and wherein the third modulator component is at a concentration of from about 1 mM to about 25 mM.

6. The beverage composition of claim 5, wherein the third modulator component is at a2024204097   17 Jun 2024concentration of from about 1 mM to about 15 mM.

7. The beverage composition of claim 5 or claim 6, wherein the third modulator component is at a concentration of from about 5 mM to about 15 mM.

8. The beverage composition of any one of claims 1 to 7, wherein the third anion is selected from citrate, sulfate, chloride, and combinations thereof.

9. The beverage composition of any one of claims 1 to claim 8, wherein the pH of the beverage composition is about pH 2.5 to about pH 7.

10. The beverage composition of claim 9, wherein the first taste modulator component is selected from magnesium chloride, magnesium citrate, and a combination thereof; wherein the second taste modulator component is selected from calcium chloride, calcium citrate, and a combination thereof; and wherein the third taste modulator component is selected from potassium chloride, potassium citrate, and a combination thereof.

11. The beverage composition of any one of claims 1 to 10, wherein the sweetening ingredient is selected from a natural HP sweetener, a synthetic HP sweetener, a carbohydrate / polyol sweetener, and combinations thereof.

12. The beverage composition of claim 11, wherein the carbohydrate / polyol sweetener is selected from sucrose, glucose, maltose, fructose, lactose, xylitol, sorbitol, erythritol, glycerol, propylene glycol, allulose, and combinations thereof.

13. The beverage composition of claim 11, wherein the sweetening agent comprises a first sweetening agent comprising a carbohydrate / polyol sweetener; and wherein the sweetening agent comprises a second sweetening agent selected from natural HP sweetener, a synthetic HP sweetener, a carbohydrate / polyol sweetener, and combinations thereof.

14. The beverage composition of any one of claims 11 to 13, wherein the natural HP sweetener is selected from a stevia sweetener, a monk fruit sweetener, a protein sweetener, and combinations thereof.

15. The beverage composition of claim 14, wherein the stevia sweetener is selected from rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, rubusoside, stevioside, and combinations thereof.

16. The beverage composition of claim 20, wherein the stevia sweetener is selected from rebaudioside A, rebaudioside D, rebaudioside M, and a combination thereof.

17. The beverage composition of claim 15 or claim 16, wherein the rebaudioside A is present in an amount of from about 50 mg / L to about 1000 mg / L; wherein the2024204097   17 Jun 2024rebaudioside D is present in an amount of from about 50 mg / L to about 1000 mg / L wherein the rebaudioside M is present in an amount of from about 50 mg / L to about 1000 mg / L; or a combination thereof.

18. The beverage composition of any one of claims 15 to 17, further comprising one or more glucosylated steviol glycosides.

19. The beverage composition of any one of claims 11 to 13, wherein the synthetic HP sweetener is selected from neotame; advantame; aspartame; sucralose; a mixture of aspartame and acesulfame, or a food grade salt thereof; a mixture of aspartame and saccharin, or a food grade salt thereof; a mixture of aspartame and cyclamic acid, or a food grade salt thereof; a mixture of sucralose and saccharin, or a food grade salt thereof; a mixture of sucralose and acesulfame, or a food grade salt thereof; and combinations thereof.

20. The beverage composition of claim 19, wherein the synthetic HP sweetener is neotame; and wherein the neotame is present in an amount of from about 1 mg / L to about 10 mg / L; or wherein the synthetic HP sweetener is advantame; and wherein advantame is present in an amount of from about 0.1 mg / L to about 5 mg / L.

Images