Steviol glycoside containing consumable products

Abstract

Disclosed herein are consumable products comprising a steviol glycoside sweetener composition comprising 5-30 wt% rebaudioside M (reb M), 15-35 wt% rebaudioside AM (reb AM), and 10-25 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and one or more additional components. Beneficially, the products exhibit characteristics like that of sucrose that include maximal response, flavor profile, temporal profile, adaptation behavior and mouthfeel. The compositions can be included in various consumable products to provide a clean sugar-like taste.

Description

STEVIOL GLYCOSIDE CONTAINING CONSUMABLE PRODUCTSTECHNICAL FIELD

[0001] Disclosed herein are consumable products comprising a steviol glycoside sweetener composition combined with an additional composition. Beneficially, the products exhibit reduction in bitterness, lingering aftertaste, undesirable vitamin and mineral notes, undesirable off notes, and / or other characteristics, including sucose sweetness equivalence.BACKGROUND

[0002] Sugars and sweeteners are widely used in food, beverage, and other consumable products and play a critical role in consumer’s selection and enjoyment of such products. Sugars are desirable for their sweet taste and / or the flavor they elicit. Sucrose imparts a taste preferred by consumers that is the ‘gold standard’ in terms of the desired onset (appearance time) and decay of sweetness (extinction time). Although sucrose provides superior sweetness characteristics, it is caloric. Non-caloric or low caloric sweeteners, both nutritive and nonnutritive, have been introduced to satisfy consumer demand for sweet tasting products that provide with non-caloric or low-caloric sweetness.

[0003] A key challenge in replacing sucrose with non-nutritive high potency sweeteners is to achieve a sweetness profile like sucrose. In addition, sweeteners can be challenging to formulate into products such as foods and beverages. Sweeteners cannot simply be substituted into products that contain sugars. Various formulation and processing challenges can exist, including finding the desirable sugar taste when using combined sugars and / or sweeteners, along with removing any undesirable taste properties that they can impart. On a taste basis, non- caloric or low caloric sweeteners exhibit a temporal profile, maximal response, flavor profile, mouthfeel, and / or adaptation behavior that differ from sugar. Specifically, non-caloric or low caloric sweeteners exhibit delayed sweetness onset, lingering sweet aftertaste, bitter taste, metallic taste, astringent taste, cooling taste and / or licorice-like taste.

[0004] Accordingly, there is an ongoing demand for sweetened compositions that provide ‘sugar like’ characteristics, including the maximal response, flavor profile (z.e., lack of detectable off tastes (e.g., metallic, licorice and bitter notes)), cooling and adaptation behaviors of sucrose. There is also a mouthfeel aspect that’s characteristic of “sugar like” taste. There is aclear consumer desire for non-caloric and / or low caloric sweeteners that have the same taste quality as sucrose.SUMMARY

[0005] Disclosed herein are consumable products comprising: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 20 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 0.05 wt% to about 50 wt% (based upon total weight of the consumable product) of an additional sweetener composition selected from the group consisting of nutritive sweeteners, partially-nutritive sweeteners, and combinations thereof.

[0006] Also disclosed herein are consumable products comprising: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 5 wt% to about 30 wt% rebaudioside M (Reb M), from about 15 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 25 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 0.0005 wt% to about 1 wt% (based upon total weight of the consumable product) of an additional sweetener composition selected from non-nutritive sweeteners.

[0007] Also disclosed herein are consumable products comprising: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 5 wt% to about 30 wt% rebaudioside M (Reb M), from about 15 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 25 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 0.0005 wt% to about 0.8 wt% (based upon total weight of the consumable product) of one or more additional steviol glycosides.

[0008] Also disclosed herein are consumable products comprising: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% toabout 20 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 1 wt% to about 40 wt% (based upon total weight of the consumable product) of a low sugar syrup.

[0009] Also disclosed herein are consumable products comprising: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 20 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 0.0005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a sweet protein.

[0010] Also disclosed herein are consumable products comprising: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 20 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 0.5 wt% to about 30 wt% (based upon total weight of the consumable product) tomato solids.

[0011] Also disclosed herein are consumable products comprising: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 20 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 0.0005 wt% to about 2 wt% (based upon total weight of the consumable product) of one or more flavorings with modifying properties.

[0012] Also disclosed herein are consumable products comprising: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 20 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 1 wt% to about 40 wt% (based upon total weight of the consumable product) of protein.

[0013] Also disclosed hereing are methods for enhancing the sugar-like characteristics of a consumable product comprising adding to a consumable product: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 20 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 0.05 wt% to about 50 wt% (based upon total weight of the consumable product) of an additional sweetener composition selected from the group consisting of nutritive sweeteners, partially-nutritive sweeteners, and combinations thereof.

[0014] Also disclosed herein are methods for enhancing the sugar-like characteristics of a consumable product comprising adding to a consumable product: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 5 wt% to about 30 wt% rebaudioside M (Reb M), from about 15 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 25 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 0.0005 wt% to about 0.8 wt% (based upon total weight of the consumable product) of one or more additional steviol glycosides.

[0015] Also disclosed herein are methods for imparting a sugar-like temporal profile, sugar-like flavor profile, or both, to a consumable product comprising adding to a consumable product: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 20 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 0.05 wt% to about 50 wt% (based upon total weight of the consumable product) of an additional sweetener composition selected from the group consisting of nutritive sweeteners, partially-nutritive sweeteners, and combinations thereof.

[0016] Also disclosed herein are methods for imparting a sugar-like temporal profile, sugar-like flavor profile, or both, to a consumable product comprising adding to a consumable product: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 5 wt% to about 30 wt%rebaudioside M (Reb M), from about 15 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 25 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 0.0005 wt% to about 0.8 wt% (based upon total weight of the consumable product) of one or more additional steviol glycosides.DETAILED DESCRIPTION

[0017] In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention. However, unless otherwise indicated or implicit from context, the details are intended to be examples and should not be deemed to limit the scope of the invention in any way. Additionally, features described in connection with the various or specific embodiments are not to be construed as not appropriate for use in connection with other embodiments disclosed herein unless such exclusivity is explicitly stated or implicit from context.

[0018] All terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting in any manner or scope. For example, as used in this specification and the appended claims, the singular forms "a," "an" and "the" can include plurals unless the context clearly indicates otherwise. Further, all units, prefixes, and symbols may be denoted in its SI accepted form. Numeric ranges recited within the specification are inclusive of the numbers within the defined range. Throughout this disclosure, various aspects are presented in a range format. It should be understood that the description in range format is merely for convenience and brevity and should not be construed as an inflexible limitation on the scope of the invention. Accordingly, the description of a range should be considered to have specifically disclosed all the possible sub-ranges as well as individual numerical values within that range (e.g. 1 to 5 includes 1, 1.5, 2, 2.75, 3, 3.80, 4, and 5).

[0019] So that the present invention may be more readily understood, certain terms are first defined. 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 embodiments of the invention pertain. Many methods and materials similar, modified, or equivalent to those described herein can be used in the practice of the embodiments without undue experimentation.In describing and claiming the embodiments, the following terminology will be used in accordance with the definitions set out below.

[0020] The term "about”, as used herein, refers to variations in the numerical quantity that can occur, for example, through typical measuring and handling procedures; through inadvertent error in these procedures; through differences in the manufacture, source, or purity of the ingredients; and the like. Whether or not modified by the term "about", the claims include equivalents to the quantities.

[0021] As used herein, the term “Brix” refers to the sugar content of an aqueous solution in terms of sucrose. One degree Brix is 1 gram of sucrose in 100 grams of solution. The Brix of a sweetener compound or composition may be calculated from the degree of sweetness relative to sucrose using a sensory panel. Sweetness equivalent in Brix of sweetener compounds can be calculated similarly from the concentration response as determined using a sensory panel. Approximate relative sweetness values for sweeteners that may be used as alternatives to sucrose are listed in Table 1.1 of “Alternative Sweeteners” 4th Edition, Lyn O'Brien-Nabors CRC Press, published October 26, 2016, ISBN 9781138198562 - CAT# K31388. The contents of this reference are incorporated herein by reference in its entirety for all purposes.

[0022] As used herein, the term "ppm", as used herein, means parts-per-million and is a weight relative parameter. A part-per-million is a microgram per gram, such that a component that is present at 10 ppm is present at 10 micrograms of the specific component per 1 gram of the aggregate mixture.

[0023] As used herein, the phrases "sugar-like characteristic," "sugar-like taste," "sugar-like sweet," "sugary," and "sugar-like" are synonymous. Sugar-like characteristics include any characteristic similar to that of sucrose and include, but are not limited to, maximal response, flavor profile, temporal profile, adaptation behavior, mouthfeel, concentration / response function behavior, tastant and flavor / sweet taste interactions, and temperature effects. These characteristics are dimensions in which the taste of sucrose is different from the taste of natural and synthetic high-potency sweeteners. Whether or not a characteristic is more sugar-like is determined by expert taster or trained sensory panel assessments of sugar and compositions with and without a steviol glycoside sweetener composition. Such assessments quantify similarities of the characteristics of compositions comprising the sweetener compositions according to the invention compared to those comprising sugar. Suitable procedures for determining whether acomposition has a more sugar-like taste are well known in the art. Moreover, the flavor profile of a sweetener composition is a quantitative profile of the relative intensities of all of the taste attributes exhibited. Such profiles often are plotted as histograms or radar plots.

[0024] As used herein, “throw syrup” or “concentrated syrup” refers to a composition comprising a sweetener composition dissolved in a volume of liquid medium that is less than the volume of liquid medium contained in a finished beverage product. In one embodiment described herein, the throw syrup or concentrated syrup comprises a ratio of from 1 : 1 to 120: 1 sweetener composition to liquid medium. The throw syrup is combined with a liquid medium to constitute the finished beverage product. The throw syrup may optionally comprise flavoring agents, coloring agents, and other additives such as food-grade acids and preservatives. The reduced volume of liquid medium in the throw syrup allows for reduced storage and shipping costs and increased shelf life. In some embodiments, the throw syrup is formulated to provide a final beverage compositions upon dilution with about a 2-fold to about a 120-fold by volume, for example, 3-fold, 4-fold, 5-fold, 6-fold, 7-fold, 8-fold, 9-fold, 10-fold, etc. to 120-fold by volume, of a liquid medium. For example, a carbonated beverage is produced by first making concentrated syrup and then diluting the syrup with water at the time and place of making the beverage. The dilution ratio for such beverages is often 1:5, meaning one part syrup is mixed with five parts water. The beverage often is carbonated at the time of being bottled or otherwise packaged.

[0025] The term "weight percent," "wt-%," "percent by weight," "% by weight," and variations thereof, as used herein, refer to the concentration of a substance as the weight of that substance divided by the total weight of a composition and multiplied by 100. It is understood that, as used here, "percent," "%," and the like are intended to be synonymous with "weight percent," "wt-%," etc.

[0026] The methods and compositions may comprise, consist essentially of, or consist of the components and ingredients as well as other ingredients described herein. As used herein, "consisting essentially of" means that the methods and compositions may include additional steps, components or ingredients, but only if the additional steps, components or ingredients do not materially alter the basic and novel characteristics of the claimed methods and compositions. Steviol Glycoside Sweetener Compositions

[0027] Steviol glycoside sweetener compositions may include from about 5 wt% to about 30wt% Rebaudioside M (Reb M), from about 15 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 25 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the composition. Steviol glycoside sweetener compositions may include from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 20 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product. The sweetener compositions impart a more sugar-like characteristic than compositions without the sweetener composition. In an embodiment, reb M is present in an amount ranging from about 10 wt% to about 25 wt% based on the total amount of steviol glycosides in the composition. In an embodiment, reb M is present in an amount ranging from about 8 wt% to about 27 wt% based on the total amount of steviol glycosides in the composition. In an embodiment, reb AM is present in an amount ranging from about 25 wt% to about 35 wt% based on the total amount of steviol glycosides in the composition. In an embodiment, reb N2 is present in an amount ranging from about 10 wt% to about 20 wt% based on the total amount of steviol glycosides in the composition.

[0028] As used herein, the abbreviation term “reb” refers to “rebaudioside”. Both terms have the same meaning and may be used interchangeably.

[0029] As used herein, the term “steviol glycoside(s)” refers to a glycoside of steviol. Steviol glycosides are diterpene glycosides which are characterized by a single core structure, steviol, and differ by the presence of carbohydrate residues at positions C13 and C19. Steviol glycosides can be natural or produced via fermentation, bioenzymatic cascade, or extraction from the leaves of the Stevia Rebaudiana plant. Example classes of steviol glycosides are steviolmonoside, steviolbioside, rubososide, steviosides, dulcosides, rebaudiosides. Examples of steviol glycosides are steviolmonoside, steviolmonoside A, steviolbioside, steviolbioside D, rubusoside, steviolbioside A, steviolbioside B, rebaudioside B, stevioside, rebaudioside G, stevioside A, stevioside B, stevioside C, rebaudioside C, rebaudioside A, rebaudioside E, rebaudioside E2, rebaudioside E4, rebaudioside E6, rebaudioside E3, rebaudioside D, rebaudioside I, rebaudioside AM, rebaudioside D7, rebaudioside M, rebaudioside M4, rebaudioside N2, rebaudioside 02, rebaudioside la, rebaudioside lb, rebaudioside 1c, rebaudioside Id, rebaudioside le, rebaudioside If, rebaudioside 1g, rebaudioside Ih, rebaudioside li, rebaudioside Ij, rebaudiosideIk, rebaudioside 11, rebaudioside Im, rebaudioside In, rebaudioside 2a, synthetic steviol glycosides, e.g. enzymatically glucosylated steviol glycosides and combinations thereof.

[0030] In an embodiment, the steviol glycoside composition further comprises rebaudioside 04 (reb 04). In an embodiment, the steviol glycoside composition further comprises from about 3 wt% to about 10 wt% reb 04 based on the total amount of steviol glycosides in the food or beverage product. In an embodiment, the steviol glycoside composition further comprises from about 5 wt% to about 9 wt% reb 04 based on the total amount of steviol glycosides in the food or beverage product.

[0031] In an embodiment, the steviol glycoside composition further comprises one or more additional steviol glycosides selected from the group consisting of Reb 2M, Reb M5, Reb D9, Reb 2A, Reb 04, Reb M4, Reb E, Reb O, Reb D, Reb K, Reb N, Reb C2, Reb J, Reb K2, Reb V2, Reb H, Reb I, Reb A, stevioside, Reb F, Reb C, Dulcoside A, Rubusoside, Reb B, Sbio, and combinations thereof.

[0032] The remainder of the steviol glycoside composition may be any one or more steviol glycosides.Additional Sweetener Compositions

[0033] Consumable products may include (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 20 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 0.05 wt% to about 50 wt% (based upon total weight of the consumable product) of an additional sweetener composition selected from the group consisting of nutritive sweeteners, partially-nutritive sweeteners, and combinations thereof.

[0034] Consumable products may include (i) from about 50 ppm to about 15,000 ppm of a steviol glycoside sweetener composition comprising from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 20 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 500 ppm to about 500,000 ppmof an additional sweetener composition selected from the group consisting of nutritive sweeteners, partially-nutritive sweeteners, and combinations thereof.

[0035] Consumable products may include (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 5 wt% to about 30 wt% Rebaudioside M (Reb M), from about 15 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 25 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 0.0005 wt% to about 1 wt% (based upon total weight of the consumable product) of an additional sweetener composition selected from non-nutritive sweeteners.

[0036] Consumable products may include (i) from about 50 ppm to about 15,000 ppm of a steviol glycoside sweetener composition comprising from about 5 wt% to about 30 wt% Rebaudioside M (Reb M), from about 15 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 25 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 5 ppm to about 10,000 ppm of an additional sweetener composition selected from non-nutritive sweeteners.

[0037] Consumable products may include: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising 5 wt% to about 30 wt% Rebaudioside M (Reb M), from about 15 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 25 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 0.0005 wt% to about 0.8 wt% (based upon total weight of the consumable product) of one or more additional steviol glycosides.

[0038] Consumable products may include: (i) from about 50 ppm to about 15,000 ppm of a steviol glycoside sweetener composition comprising 5 wt% to about 30 wt% Rebaudioside M (Reb M), from about 15 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 25 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosidesin the consumable product and (ii) from about 5 ppm to about 8,000 ppm of one or more additional steviol glycosides.

[0039] In a consumable product, the additional sweetener composition (also referred to as additional sweetener or additional sweeteners) is different from the steviol glycoside sweetener composition. Suitable additional sweeteners for combining with the steviol glycoside sweetener composition include for example, fully caloric, low calorie, and / or zero calorie sweeteners. These sweeteners can also be referred to, respectively, as nutritive sweeteners, partially-nutritive sweeteners, and non-nutritive sweeteners (i.e. high potency sweeteners (or high intensity sweeteners)). Non-nutritive sweeteners including both natural and synthetic sweeteners (i.e. artificial sweeteners) and along with partially-nutritive sweeteners are an alternative to nutritive sweeteners to provide desirable taste characteristics as well as other functional properties with significantly lower caloric content. Non-nutritive sweeteners do not contribute to the caloric content of sweetener compositions.

[0040] In some embodiments, fully caloric sweeteners can be included as nutritive sweeteners and often include carbohydrate sweeteners. Examples of carbohydrate sweeteners include, but are not limited to, sucrose, cane sugar, fructose, glucose, maple syrup, honey, molasses, erythritol, maltitol, lactitol, sorbitol, mannitol, xylitol, D-psicose, D-tagatose, leucrose, 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 or isomaltulose, erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose, psicose, 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 (dehydroxyacetone), aldotriose (glyceraldehyde), nigero- oligosaccharides, fructooligosaccharides (kestose, nystose and the like), maltotetraose, maltotriol, tetrasaccharides, mannan-oligosaccharides, malto-oligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose and the like), dextrine, lactulose, melibiose, 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.

[0041] The nutritive sweetener may be a low sugar syrup. The low sugar syrup may have low mono- and di-saccharide content. The consumable products may include a combination of at least two low sugar syrups having low mono-and di-saccharide content. Low mono- and disaccharide content (DPI and DP2, respectively) as referred to herein means at least about 50%, 55% , 60%, 70%, or less DPI and DP2 compared to full sugar syrup (i.e. standard glucose, com syrup or tapioca syrup). In an exemplary embodiment, a DPI and DP2 content of a low sugar syrup has at least 50% less DPI and DP2 content compared to a full sugar syrup.

[0042] The low sugar syrup(s) may have a DPI and DP2 content of less than about 25%, less than about 20%, less than about 18%, less than about 17%, or less than about 16%.

[0043] Exemplary low sugar syrups are available under the tradenames VERSASWEET® 1524 glucose syrup, VERSASWEET® 1526 glucose syrup, VERSASWEET® 1526 NGM glucose syrup, VERSASWEET® 1531 glucose syrup, STABLESWEET® glucose syrup, BIOLIGIO® ML6810 glucose syrup, MULTIVANTAGE® syrup, VERSYRA™ com syrup, and CLEARDEX® glucose syrup.

[0044] The consumable products may include (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 20 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 1 wt% to about 40 wt% (based upon total weight of the consumable product) of a low sugar syrup.

[0045] The consumable products may include (i) from about 50 ppm to about 15,000 ppm of a steviol glycoside sweetener composition comprising from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 20 wt% rebaudioside N2 (reb N2) based on the total amount ofsteviol glycosides in the consumable product and (ii) from about 10,000 ppm to about 400,000 ppm of a low sugar syrup.

[0046] Low calorie (i.e. partially-nutritive) sweeteners contribute to the calorie content of the composition. In some embodiments, the use of a low calorie sweetener may provide compositions that are "mid-calorie", such that they impart the desired sweetness when added to a sweetenable composition (such as, for example, as beverage product) and have less than about 60 calories per 8 oz serving. In other embodiments, the use of a low calorie sweetener may provide compositions that are "low-calorie", such that they impart the desired sweetness when added to a sweetenable composition (such as, for example, a beverage product) and have less than 40 calories per 8 oz serving.

[0047] Exemplary partially-nutritive protein sweeteners include, but are not limited to, aspartic acid, arginine, glycine, glutamic acid, praline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, arabinose, 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. The amino acid additives also may be in the D- or L-configuration. 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). As used herein, amino acids also encompass both peptides and polypeptides (e.g., di peptides, tripeptides, tetrapeptides, and pentapeptides) such as glutathione and L-alanyl-L-glutamine.

[0048] Exemplary polyamino acid additives include poly-L-aspartic acid, poly-L-lysine (e.g. poly-L-a-lysine or poly-L-s-lysine), poly-L-omithine (e.g. poly-L-a-omithine or poly-L-s- 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). Suitable sugar acid additives include, but are not limited to, aldonic, uronic, aldaric, alginic, gluconic, glucuronic, glucaric, galactaric, galacturonic, and salts thereof (e.g. sodium, potassium, calcium, magnesium salts or other physiologically acceptable salts), and combinations thereof. Suitable nucleotide additives include, but are not limited to, inosine monophosphate (“IMP”), guanosine monophosphate (“GMP”), adenosine monophosphate (“AMP”), cytosinemonophosphate (“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). Exemplary non-nutritive, synthetic high-potency sweeteners include those not found naturally in nature and characteristically having a sweetness potency greater than sucrose, fructose, or glucose, yet have fewer or no calories.

[0049] Exemplary low calorie sweeteners include polylols. The term "polyol", as used herein, refers to a molecule that contains more than one hydroxyl group. 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, or 7 hydroxyl groups, respectively. Additionally, a polyol also may be a sugar alcohol, polyhydric alcohol, or polyalcohol which is a reduced form of carbohydrate, wherein the carbonyl group (aldehyde or ketone, reducing sugar) has been reduced to a primary or secondary hydroxyl group. Examples of polyols include, erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin), threitol, galactitol, palatinose, reduced isomalto-oligosaccharides, reduced xylo-oligosaccharides, reduced gentio-oligosaccharides, reduced maltose syrup, reduced glucose syrup, and sugar alcohols or any other carbohydrates capable of being reduced which do not adversely affect the taste of the sweetened compositions.

[0050] Additional exemplary low calorie (partially-nutritive) sweeteners include allulose (also referred to as D-allulose, psicose, D-psicose). In some embodiments, allulose includes mixtures of allulose and additional monosaccharides and disaccharides, determined according to the purity level of the allulose.

[0051] The partially-nutritive sweetener in the consumable products may also be selected from amino acids, polyamino acids, and combinations thereof.

[0052] Additional exemplary non-nutritive sweeteners include synthetic zero calorie (i.e. high- potency) sweeteners include sucralose, potassium acesulfame (Acesulfame -potassium), aspartame, alitame, saccharin, neohesperidin dihydrochalcone, cyclamate, neotame,advantame, N- [N - [ 3 - ( 3 -hydroxy-4-methoxyphenyl)propyl] -L-a-aspartyl] -L-phenylalanine I- methyl ester, N- [N - [ 3 - ( 3 -hydroxy-4-methoxyphenyl)-3-methylbutyl] -L-a-aspartyl] -L- phenylalanine I-methyl ester, N-[N-[3-(3-methoxy-4-hydroxyphenyl)propyl]-L-a- aspartyl]- L-phenylalanine I-methyl ester, salts thereof and the like. Synthetic high-potency sweeteners also include modified synthetic high-potency sweeteners.Sweet Proteins

[0053] Consumable products may include: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 20 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 0.0005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a sweet protein.

[0054] Consumable products may include: (i) from about 50 ppm to about 15,000 ppm of a steviol glycoside sweetener composition comprising from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 20 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 5 ppm to about 15,000 ppm of a sweet protein.

[0055] Consumable products may include sweet proteins found in nature which may be in raw, extracted, purified, or any other form (e.g. via fermentation, bio-conversion), singularly or in combination thereof and characteristically have a sweetness potency greater than sucrose, fructose, or glucose, whiling having less calories. Non-limiting examples of natural zero calorie sweeteners include amino acids, tryptophans, steviolmonoside, steviolbioside, dulcoside A, dulcoside B, rubusoside, stevia, stevioside, mogroside, mogroside IV, mogroside V, mogroside VI, iso-mogroside V, grosmomoside, neomogroside, siamenoside, Luo Han Guo sweetener, monk fruit, siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hemandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobtain, baiyunoside, osladin, polypodoside A, pterocaryoside A,pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, and cyclocarioside I. Natural high-potency sweeteners also include modified natural high-potency sweeteners.Tomato Solids

[0056] Consumable products may include: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 20 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 0.5 wt% to about 30 wt% (based upon total weight of the consumable product) tomato solids.

[0057] Consumable products may include: (i) from about 50 ppm to about 15,000 ppm of a steviol glycoside sweetener composition comprising from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 20 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 5,000 ppm to about 300,000 ppm tomato solids.

[0058] The tomato component can be a tomato concentrate such as tomato puree or tomato paste. Tomato pastes typically have a natural tomato soluble solids content of at least about 24% by weight, more specifically, about 24 to about 36% by weight. Tomato purees typically have a natural tomato soluble solids content of about 8 to about 24% by weight. Natural tomato soluble solids (sometimes referred to herein as "NTSS" or "tomato solids") can be determined using a refractometer as described in AOAC method 970.59.Flavorings with Modifying Properties (FMPs)

[0059] Consumable products may include: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 20 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii)from about 0.0005 wt% to about 2 wt% (based upon total weight of the consumable product) of one or more flavorings with modifying properties.

[0060] Consumable products may include: (i) from about 50 ppm to about 15,000 ppm of a steviol glycoside sweetener composition comprising from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 20 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 5 ppm to about 20,000 ppm of one or more flavorings with modifying properties.

[0061] Flavorings with modifying properties (FMP or FMPs) are widely used by the flavor industry to modify or enhance the flavor profile of a flavoring and the food to which it is added. FMPs may not necessarily have or impart a specific characteristic flavor of their own but can modify the flavor profile by altering flavor attributes such as intensifying specific flavor characteristics (e.g., perceived fruitiness), reducing specific flavor characteristics, masking of off-notes or bitterness, or changing the time onset and duration of the perception of specific aspects of the flavor profile. FMPs are generally used at a concentration below which the inherent taste is present. Such taste can be for example sour, salty or sweet.

[0062] Examples of known flavorings with modifying properties are erythritol; sodium gluconate; rare sugars such as allulose, tagatose, allose, cellobiose; glucosylated glycosides such as mogrosides, sesaminol glycosides, glucosylated steviol glycosides.

[0063] The term "glucosylated steviol glycosides," (hereafter optionally known as "GSGs") as used herein, is the term used when referring to sweeteners that are obtained by enzymatically glucosylating an extract of Stevia rebuadiana (Bertoni).Protein

[0064] Consumable products may include: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 20 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii)from about 1 wt% to about 40 wt% (based upon total weight of the consumable product) of protein.

[0065] Consumable products may include: (i) from about 50 ppm to about 15,000 ppm of a steviol glycoside sweetener composition comprising from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 20 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 10,000 ppm to about 400,000 ppm of protein.

[0066] The protein may be non-plant-based or a plant-based. The plant protein can be any suitable protein extracted from a plant source. The plant source is typically a plant whose proteins are commonly used in food and beverage products. Non-limiting examples include pea protein, soy protein, alfalfa protein, golden flax protein, almond protein, cashew protein, canola (rapeseed) protein, chickpea protein, black bean protein, black eyed pea protein, northern bean protein, tobacco protein, mung bean protein, cowpea protein, pinto bean protein, fava bean protein, sunflower protein, quinoa protein, sesame protein, spelt protein, wheat protein, wheat berry protein, barley protein, wild rice protein, rice protein, oat protein, and potato protein. In some embodiments, the plant protein is a pea protein, such as pea protein extract or isolate. In some other embodiments, the plant protein is a soy protein, such as a soy protein extract or isolate.Consumable Products

[0067] One or more compositions described herein are suitable for use in diverse applications, including but not limited to food products, beverage products, and / or other consumable products. Among the advantages of the compositions is that they may be readily incorporated into known processes for making foods, beverages, and other consumable products without any additional processing steps. For example, the compositions described herein may be mixed with a solvent at room temperature or under heat (e.g. gradient heat treatment) before or when being combined with other ingredients of food, beverage, or other consumable products.

[0068] In any embodiment, a consumable product includes an effective amount of: steviol glycoside sweetener composition(s) and one or more of additional sweetener composition(s); sweet protein(s); tomato solids; flavoring(s) with modifying properties; protein to provide a sucrose sweetness equivalence (SSE) of at least 1%. In any embodiment, a consumable productcomprises an effective amount of steviol glycoside sweetener composition(s) and one or more of additional sweetener composition(s); sweet protein(s); tomato solids; flavoring(s) with modifying properties to provide a sucrose sweetness equivalence of at least 1%, at least 5%, at least 10%, at least 15%, or at least 20%. In any embodiment, the consumable has an equivalent sweetness to sucrose solutions having concentrations between 5ppm and 10,000ppm (1-40SSE).

[0069] In exemplary embodiments, a beverage product includes steviol glycoside sweetener composition(s) and one or more of additional sweetener composition(s); sweet protein(s); tomato solids; flavoring(s) with modifying properties; protein in amounts between about 5ppm to about 5000ppm, about 5ppm to about 50ppm, about lOppm to about lOOppm, about 20ppm to about lOOppm; about 20pm to about 200ppm; about 20ppm to about 300ppm; about 20ppm to about 400pppm; about 20ppm to about 500ppm; about 50ppm to about 500ppm; about lOOppm to about 500ppm; about lOOppm to about 700ppm; about 100 ppm to about 800ppm; about lOOppm to about 900ppm; about lOOppm to about lOOOppm; about 500ppm to about lOOOppm; about 500ppm to about 1 lOOppm; about 500ppm to about 1200ppm; about 500ppm to about 1300ppm; about 500ppm to about 1400ppm; about 500 ppm to about 1500ppm; about lOOOppm to about 1600ppm; about lOOOppm to about 1700ppm; about 1500ppm to about 1800ppm; about 1500ppm to about 1900ppm; about 1500ppm to about 2000ppm, about 2000 ppm to about 2100ppm; about 2100ppm to about 2200ppm; about 2200ppm to about 2300ppm; about 2300ppm to about 2400ppm; about 2400ppm to about 2500ppm; about 2500ppm to about 2600ppm; about 2600ppm to about 2700ppm; about 2700ppm to about 2800ppm; about 2800 ppm to about 2900ppm, about 2900ppm to about 3000ppm, about 3000ppm to about 3 lOOppm, about 3 lOOppm to about 3200ppm, about 3200ppm to about 3300ppm, about 3300ppm to about 3400ppm, about 3400ppm to about 3500ppm, about 3500ppm to about 3600ppm, about 3600ppm to about 3700ppm, about 3700ppm to about 3800ppm, about 3800ppm to about 3900, about 3900 to about 4000 ppm, about 4 lOOppm to about 4200ppm, about 4200ppm to about 4300ppm, about 4300ppm to about 4400ppm, about 4400ppm to about 4500ppm, about 4500ppm to about 4600ppm, about 4600ppm to about 4700ppm, about 4700ppm to about 4800ppm, about 4800ppm to about 4900ppm, about 4900ppm to about 5000ppm, or increments in between those recited.

[0070] In some embodiments, one or more beverage product described herein is a mid-calorie, low-calorie or zero-calorie, non-alcoholic and alcoholic beverage.

[0071] In exemplary embodiments, the steviol glycoside sweetener composition(s) and one or more of additional sweetener composition(s); sweet protein(s); tomato solids; flavoring(s) with modifying properties; protein can be included in food product compositions in amounts between about 0.0005 wt-% to about 50 wt-%, about 0.5 wt-% to about 40 wt-%, about 1 wt-% to about 40 wt-%, about 5 wt-% to about 35 wt-%, about 5 wt-% to about 30 wt-%, about 10 wt-% to about 30 wt-%, about 10 wt-% to about 25 wt-%, about 10 wt-% to about 20 wt-%, or increments in between those recited.

[0072] In other embodiments, the one or more throw syrup described herein comprises steviol glycoside sweetener composition(s) and one or more of additional sweetener composition(s); sweet protein(s); tomato solids; flavoring(s) with modifying properties; protein in a concentration of about 75 ppm to about 60,000 ppm, including all subranges and values that lie therebetween, based on the total composition of the throw syrup. In other embodiments, the one or more throw syrup described herein comprises steviol glycoside sweetener composition(s) and one or more of additional sweetener composition(s); sweet protein(s); tomato solids; flavoring(s) with modifying properties; protein in a concentration of about 450 ppm to about 15,000 ppm. In other embodiments, the one or more throw syrup described herein comprises steviol glycoside sweetener composition(s) and one or more of additional sweetener composition(s); sweet protein(s); tomato solids; flavoring(s) with modifying properties; protein in a concentration of about 750 ppm to about 25,000 ppm. In other embodiments, the one or more throw syrup described herein comprises steviol glycoside sweetener composition(s) and one or more of additional sweetener composition(s); sweet protein(s); tomato solids; flavoring(s) with modifying properties; protein in a concentration of about 18,000 ppm to about 60,000 ppm.

[0073] The disclosed concentrations of steviol glycoside sweetener composition(s) and one or more of additional sweetener composition(s); sweet protein(s); tomato solids; flavoring(s) with modifying properties; protein in the consumable products beneficially provides a desirable degree of a sugar-like characteristic to such consumable product composition, wherein the sugar-like characteristic can include maximal response, flavor profile, temporal profile, adaptation behavior, mouthfeel, concentration / response function behavior, tastant and flavor / sweet taste interactions, and temperature effects. In other embodiments, steviol glycoside sweetener composition(s) and one or more of additional sweetener composition(s); sweet protein(s); tomato solids; flavoring(s) with modifying properties; protein suppress, reduce oreliminate at least one undesirable taste associated with sweeteners, wherein the at least one undesirable taste can include delayed sweetness onset, lingering sweet aftertaste, metallic taste, bitter taste, cooling sensation taste, menthol-like taste, or licorice-like taste.

[0074] Exemplary consumable food product compositions containing a steviol glycoside sweetener composition are set forth in the following Table A. The exemplary consumable food product compositions provide ppm ranges for the typical concentrations of the steviol glycoside sweetener composition when used as a single sweetener. Concentrations may vary depending upon formulation, flavor, and target consumer.

[0075] Examples of food products include, but are not limited to, confections, condiments, chewing gum, frozen foods, desserts, canned foods, soy -based products, dressings, mousse, bars, snacks, edible gel mixes and compositions, whipped topping, mayonnaise, sauces, gravy, spreads, vinegar, ice cream, cereal compositions, baked goods, dairy products such as yogurts, fruit preparations and concentrates, nondairy products, alternative dairy products, protein products, snacks, dried blends (e.g. coffee or beverage pods), and tabletop sweetener compositions.

[0076] Bars include molded bar food product compositions. Exemplary bars include granola bars, snack bars, high protein bars, high fiber bars, sports nutrition bars, energy bars, recovery bars, confectionery bars, and breakfast bars.

[0077] Condiments, as used herein, are compositions used to enhance or improve the flavor of a food or beverage. Non-limiting examples of condiments include ketchup (catsup); mustard; barbecue sauce; butter; chili sauce; chutney; cocktail sauce; curry; dips; fish sauce; horseradish; hot sauce; jellies, jams, marmalades, or preserves; mayonnaise; peanut butter; relish; remoulade; salad dressings (e.g., oil and vinegar, Caesar, French, ranch, bleu cheese, Russian, Thousand Island, Italian, and balsamic vinaigrette), salsa; sauerkraut; soy sauce; steak sauce; syrups; tartar sauce; and Worcestershire sauce.

[0078] Condiment bases generally comprise a mixture of different ingredients, non-limiting examples of which include vehicles (e.g., water and vinegar); spices or seasonings (e.g., salt, pepper, garlic, mustard seed, onion, paprika, turmeric, and combinations thereof); fruits, vegetables, or their products (e.g., tomatoes or tomato-based products (paste, puree), fruit juices, fruit juice peels, and combinations thereof); oils or oil emulsions, particularly vegetable oils; thickeners (e.g., xanthan gum, food starch, other hydrocolloids, and combinations thereof); and emulsifying agents (e.g., egg yolk solids, protein, gum arabic, carob bean gum, guar gum, gum karaya, gum tragacanth, carageenan, pectin, propylene glycol esters of alginic acid, sodium carboxymethyl-cellulose, polysorbates, and combinations thereof). Recipes for condiment bases and methods of making condiment bases are well known to those of ordinary skill in the art.

[0079] The frozen dessert compositions can include at least one dairy or dairy alternative product. In some embodiments, the frozen dessert compositions include two or more dairy or dairy alternative products. As referred to herein, dairy products can include any type of dairy product including cream (e.g. heavy cream), whole milk, reduced fat milk, non-fat milk ( e.g . skim milk), milk solids, condensed milk, or any combination thereof, specifically a combination of cream and skim milk. The dairy products can be provided as creams, butters, milk solids, dry powders, or the like. The dairy products may generally comprise an amount of dairy protein, for example whey protein containing beta-lactoglobulin, alpha-lactalbumin, or serum albumin; and the like. In some embodiments, the dairy product may be replaced with an amount of a dairyalternative product such as soymilk, almond milk, coconut milk, the like, or any combination thereof.

[0080] The dairy or dairy alternative products can include variations in amount of fat contained therein; from full-fat to low fat to non-fat (i.e. zero fat). As one skilled in the art will ascertain, fat increases the richness of the frozen dessert compositions and also acts as a suitable carrier for flavorings. Moreover, it is beneficial to include at least one dairy or dairy alternative product having fat contained therein to provide a smooth and desirable texture to the frozen dessert compositions. In some embodiments, the dairy (or dairy alternative) product that is a low or nonfat product can also be combined with additional fat sources (including non-animal fat sources, e.g. coconut oi, cocoa butter, shea butter, palm oil, and the like).

[0081] The dairy (or dairy alternative) product(s) may comprise(s) from about 30 wt-% to about 95 wt-% of the frozen dessert composition, from about 40 wt-% to about 95 wt-% of the frozen dessert composition, from about 50 wt-% to about 95 wt-% of the frozen dessert composition, from about 60 wt-% to about 90 wt-% of the food product composition, or from about 60 wt-% to about 85 wt-% of the frozen dessert composition.

[0082] Examples of beverage products include, but are not limited to, ready-to-drink products that are carbonated (e.g., colas or other soft drinks, sparkling beverages, alcoholic beverages and malts) or non-carbonated (e.g., fruit juices, fruit containing beverages, nectars, vegetable juices, sports drinks, energy drinks, enhanced water, coconut waters teas, RTD teas, non dairy beverages, protein beverages (e.g., protein shakes), meal replacement beverages, coffees, cocoa drinks, beverages containing milk, coffee creamers, beverages containing cereal extracts, smoothies, and alcoholic beverages), as well as powdered beverage products (dry mixes) that are to be combined with a liquid base such as water, milk, or club soda and beverage concentrates such as throw syrups. Throw syrups can be used to prepare any of the beverages described herein by adding an appropriate amount of water or other liquid medium.

[0083] Energy drinks may include an additional ingredient selected from the group consisting of caffeine, taurine, glucuronolactone, B vitamins, guarana, ginseng, ginkgo biloba, 1-carnitine, antioxidants, trace minerals, and combinations thereof.

[0084] Protein beverages or protein shakes may include forms of protein that come from plants (soybeans, peas, rice, potatoes, or hemp), eggs, or milk (casein or whey protein).

[0085] In some embodiments, the beverage products and throw syrups disclosed herein may include a juice-based composition obtained from fruit or vegetable. The juice -based composition can be used in any form such as a juice form, a concentrate, an extract, a powder (which can be reconstituted with water or other suitable liquids), or the like. Suitable juices include, for example, non-citrus juices such as apple juice, grape juice, pear juice, nectarine juice, currant juice, raspberry juice, gooseberry juice, blackberry juice, blueberry juice, strawberry juice, custard-apple juice, pomegranate juice, guava juice, kiwi juice, mango juice, papaya juice, watermelon juice, cantaloupe juice, cherry juice, cranberry juice, peach juice, apricot juice, plum juice, and pineapple juice; citrus juices such as orange juice, lemon juice, lime juice, grapefruit juice, and tangerine juice; and vegetable juice such as carrot juice and tomato juice; or any combination thereof. The beverage products and throw syrups disclosed herein may comprise fruit or vegetable liquids containing a percentage of solids derived from the fruit or vegetable, for example pulp, seeds, skins, fibers, and the like, and pectin, which is naturally occurring in the fruit or vegetable. In some embodiments, the juice-based composition is fortified with solubilized calcium in the form of calcium carbonate, calcium lactate, calcium oxide, or calcium hydroxide.

[0086] In some embodiments, the beverage products and throw syrups disclosed herein comprise a dairy composition, wherein the dairy composition contains a dairy protein. Exemplary dairy compositions include any type of dairy product including cream, whole milk, reduced fat milk, skim milk, milk solids, condensed milk, or any combination thereof, specifically a combination of cream and skim milk. The dairy composition generally comprises an amount of dairy protein, for example whey protein containing beta-lactoglobulin, alpha-lactalbumin, or serum albumin; and the like. In some embodiments, the dairy product may be replaced with an amount of a non-dairy component such as soy milk, soy protein, almond milk, coconut milk, or any combination thereof.

[0087] The steviol glycoside sweetener composition(s) and one or more of additional sweetener composition(s); sweet protein(s); tomato solids; flavoring(s) with modifying properties described herein may also be used in dental compositions and pharmaceutical compositions.

[0088] Further description of exemplary food, beverage, and / or other consumable products suitable for including steviol glycoside sweetener composition(s) and one or more of additional sweetener composition(s); sweet protein(s); tomato solids; flavoring(s) with modifying properties described herein is disclosed in International Publication No. W02013096420, the portions of which that disclose exemplary food, beverage, and / or other consumable compositionsthat can be sweetened with one or more sweetener composition described herein are incorporated herein by reference in their entirety.

[0089] The steviol glycoside sweetener composition(s) and one or more of additional sweetener composition(s); sweet protein(s); tomato solids; flavoring(s) with modifying properties may also be combined with one or more additives (that may or may not also be additional sweeteners) in the food, beverage, and / or other consumable products. Examples of additives include but are not limited to carbohydrates (also as described above in additional sweeteners), polyols (also as described above in additional sweeteners), amino acids and their corresponding salts (also as described above in additional sweeteners), sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts, including organic acid salts and organic base salts, inorganic salts, bitter compounds, caffeine, flavorants and flavoring ingredients, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, weighing agents, juice, dairy, cereal and other plant extracts, gums, colorants, flavonoids, alcohols, polymers, essential oils, anti-fungal agents and combinations thereof.

[0090] The steviol glycoside sweetener composition(s) and one or more of additional sweetener composition(s); sweet protein(s); tomato solids; flavoring(s) with modifying properties may also be combined with one or more bulking agents (that may or may not also qualify as additives or additional sweeteners) in the food, beverage, and / or other consumable products. Bulking agents may, for example, be used to facilitate a direct substitution of the sweetener compositions disclosed herein for sugar in applications such as baking, cooking, and tabletop uses. Examples of bulking agents include but are not limited to: a bulk sweetener such as sucrose, dextrose, invert sugar maltose, dextrin, maltodextrin, fructose, levulose, and galactose; a low glycemic carbohydrate such as fructo-oligosaccharides, galacto-oligosaccharides, mannitol, inulin, xylitol, lactitol, erythritol, and maltitol; a fiber, such as polydextrose, resistant maltodextrin, resistant starch, soluble corn fiber, and cellulose; and a hydrocolloid, such as pectin, guar gum, carboxymethylcellulose, locust bean gum, gum arabic, xanthan gum and alginate. In some embodiments, the bulking agent is selected from maltodextrin, dextro-maltodextrin blends, corn syrup solids, sucrose, fructose, glucose, invert sugar, sorbitol, xylose, ribulose, mannose, mannitol, galactitol, lactitol, isomalt, maltose, tagatose, lactose, inulin, glycerol, polydextrose, fructooligosaccharides, cellulose and cellulose derivatives or combinations thereof.

[0091] The steviol glycoside sweetener composition(s) and one or more of additional sweetener composition(s); sweet protein(s); tomato solids; flavoring(s) with modifying properties may also be combined with one or more functional ingredients in the consumable products. Examples of functional ingredients include but are not limited to saponins, antioxidants, dietary fiber sources, fatty acids, vitamins, glucosamine, minerals, preservatives, hydration agents, probiotics, prebiotics, long chain primary aliphatic saturated alcohols, phytosterols and combinations thereof.Methods For Enhancing The Sugar-Like Characteristics Of A Consumable Product

[0092] In one embodiment, a method for imparting a sugar-like temporal profile, flavor profile, or both to a consumable product is provided. The method comprises providing a consumable product that is a sweetenable composition, and adding steviol glycoside sweetener composition(s) and one or more of additional sweetener composition(s); sweet protein(s); tomato solids; flavoring(s) with modifying properties described herein to such product to impart the desired degree of a sugar-like characteristic to such composition or product. The desirable characteristic can include maximal response, flavor profile, temporal profile, adaptation behavior, mouthfeel, concentration / response function behavior, tastant and flavor / sweet taste interactions, and temperature effects.

[0093] The method may include adding to a consumable product: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 20 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 0.05 wt% to about 50 wt% (based upon total weight of the consumable product) of an additional sweetener composition selected from the group consisting of nutritive sweeteners, partially-nutritive sweeteners, and combinations thereof.

[0094] The method may include adding to a consumable product: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 5 wt% to about 30 wt% rebaudioside M (Reb M), from about 15 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 25 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 0.0005 wt% to about 1 wt% (based upon total weight ofthe consumable product) of an additional sweetener composition selected from non-nutritive sweeteners.

[0095] The method may include adding to a consumable product: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 5 wt% to about 30 wt% rebaudioside M (Reb M), from about 15 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 25 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 0.0005 wt% to about 0.8 wt% (based upon total weight of the consumable product) of one or more additional steviol glycosides.

[0096] The method may include adding to a consumable product: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 20 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 1 wt% to about 40 wt% (based upon total weight of the consumable product) of a low sugar syrup.

[0097] The method may include adding to a consumable product: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 20 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 0.0005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a sweet protein.

[0098] The method may include adding to a consumable product: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 20 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 0.5 wt% to about 30 wt% (based upon total weight of the consumable product) tomato solids.

[0099] The method may include adding to a consumable product: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 20 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 0.0005 wt% to about 2 wt% (based upon total weight of the consumable product) of one or more flavorings with modifying properties.

[0100] The method may include adding to a consumable product: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 20 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 1 wt% to about 40 wt% (based upon total weight of the consumable product) of protein.

[0101] In another embodiment, a method for enhancing the sugar-like characteristics of a consumable product is provided.

[0102] The method may include adding to a consumable product: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 20 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 0.05 wt% to about 50 wt% (based upon total weight of the consumable product) of an additional sweetener composition selected from the group consisting of nutritive sweeteners, partially-nutritive sweeteners, and combinations thereof.

[0103] The method may include adding to a consumable product: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 5 wt% to about 30 wt% rebaudioside M (Reb M), from about 15 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 25 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 0.0005 wt% to about 1 wt% (based upon total weight ofthe consumable product) of an additional sweetener composition selected from non-nutritive sweeteners.

[0104] The method may include adding to a consumable product: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 5 wt% to about 30 wt% rebaudioside M (Reb M), from about 15 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 25 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 0.0005 wt% to about 0.8 wt% (based upon total weight of the consumable product) of one or more additional steviol glycosides.

[0105] The method may include adding to a consumable product: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 20 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 1 wt% to about 40 wt% (based upon total weight of the consumable product) of a low sugar syrup.

[0106] The method may include adding to a consumable product: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 20 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 0.0005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a sweet protein.

[0107] The method may include adding to a consumable product: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 20 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 0.5 wt% to about 30 wt% (based upon total weight of the consumable product) tomato solids.

[0108] The method may include adding to a consumable product: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 20 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 0.0005 wt% to about 2 wt% (based upon total weight of the consumable product) of one or more flavorings with modifying properties.

[0109] The method may include adding to a consumable product: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 20 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 1 wt% to about 40 wt% (based upon total weight of the consumable product) of protein.

[0110] In an embodiment, reb M is present in an amount ranging from 10-25 wt% based on the total amount of steviol glycosides in the consumable product. In an embodiment, reb M is present in an amount ranging from 8-27 wt% based on the total amount of steviol glycosides in the consumable product. In an embodiment, reb AM is present in an amount ranging from 25-35 wt% based on the total amount of steviol glycosides in the consumable product. In an embodiment, reb N2 is present in an amount ranging from 10-20 wt% based on the total amount of steviol glycosides in the consumable product.

[0111] Embodiments of the present invention are further defined in the following non-limiting Examples. It should be understood that these Examples, while indicating certain embodiments of the invention, are given by way of illustration only. From the above discussion and these Examples, one skilled in the art can ascertain the essential characteristics of this invention, and without departing from the spirit and scope thereof, can make various changes and modifications of the embodiments of the invention to adapt it to various usages and conditions. Thus, various modifications of the embodiments of the invention, in addition to those shown and described herein, will be apparent to those skilled in the art from the foregoing description. Such modifications are also intended to fall within the scope of the appended claims.EXAMPLESExample 1

[0112] The following experiments were conducted to evaluate Composition A along with nutritive sweeteners, partially nutritive sweeteners, non-nutritive sweeteners, proteins, and flavorings with modifying properties in various applications. Composition A: a steviol glycoside composition that includes the following steviol glycosides by weight of total steviol glycosides: reb M from about 11 wt% to about 24 wt%, reb AM from about 28 wt% to about 32 wt%, reb 04 from about 5 wt% to about 9 wt%, and reb N2 from about 13 wt% to about 16 wt%.

[0113] The objective was to assess the performance of Composition A along with nutritive sweeteners, partially nutritive sweeteners, non-nutritive sweeteners, proteins, and flavorings with modifying properties. We conducted several forms of application and sensory evaluations and formulated within the following applications segments: Sauces (BBQ and Ketchup), Ice-cream, Non-Dairy Applications, Energy Drinks, CSD, Vegan Based Protein Bars.

[0114] The tasting protocol in place to generate an analysis in the various applications listed above, began by assessing samples on multiple separate occasions with the technical team members for each of the six types of applications (consisting of 5-15 people). Various experiments were conducted to determine whether Composition A along with other ingredients could exhibit prototype improvements such as: suppress plant-based protein off notes, enhance mouthfeel, enhance, or compliment certain flavor notes, reduce bitterness and / or bitter linger, present sugar-like characteristics.

[0115] Samples were presented to randomly selected team members with a 3-digit blinded code and were compared to a reference sample in each analysis. Each of the tests were evaluated using a modified difference from control (DFC) testing, which is a standardized sensory method that allows for determination and quantification of how a test sample performs compared to a control. Participants were asked to write out their description of the sample compared to reference before rating different attributes on how much they varied compared to reference (control or negative control). The scale ranged from a lot less, less, slightly less, same, slightly more, more, to a lot more for the following descriptors: sweetness intensity, sweet linger, stevia notes, sweetness onset, bitterness, licorice flavor, and flavor profile. After tasting, Panelists were also asked to describe each sample. Additionally, panelists were asked to choose their most preferred sample.

[0116] Samples were prepared one day prior to tasting and were served at either refrigerated or ambient temperature depending on the application. Participants rinsed with seltzer water followed by room temp water and waited 60 seconds between samples to cleanse the pallet.A: Composition A versus other sweeteners in Ice Cream

[0117] The objective of this experiment was to compare the performance of Composition A along with erythritol with other HPS with erythritol in a reduced sugar Ice-cream. Control formula was formulated using sucrose and sucralose (Formulation like a leading Light dairy market product). For this experiment, the sucrose / sucralose in the reduced sugar ice cream was partially replaced with HPS. The bulking agents used included erythritol and maltodextrin. The HPS include Reb M, Reb AM, and Composition A.Table 1- Ice cream formulations.Sensory Methodology

[0118] The taste profile of Composition A was evaluated relative to known sweeteners (Reb M and Reb AM, Sucrose). In the formulation Composition A was used along with the polyol erythritol. Qualitative descriptors for samples are provided in Table 2 by the tasters. These samples were evaluated (n =6-10 tasters) in a blinded fashion using a comparative analysis approach. The focus of the evaluation was to describe sweetness intensity, sweet linger, stevia notes, sweetness onset, bitterness, licorice flavor, and flavor profile. After tasting, Panelists were also asked to describe each sample. Additionally, panelists were asked to choose their most preferred sample.Table 2. Comparison of sensory attributes of Composition A versus other stevia sweetenersResults and Discussions

[0119] When compared to Reb M and Reb AM, when tested at an equivalent SSE level, product with 775 ppm Composition A used along with 7.5% erythritol was preferred by most tasters,Specific areas of significant taste improvement included bringing upfront sweetness, accentuated flavor profile & reduced sweet linger.B: Composition A versus other sweeteners in a Plant-based milk application

[0120] The objective of this experiment was to compare the performance of Composition A with other HPS in Plant based milk. Formulations were developed using leading plant -based unsweetened market product containing 8g of pea protein. The HPS tested include Reb M and Reb AM, and Composition A.Table 3a.: Plant-based milk formulations.Table 3b.Plant-based milk tasting results and sweetness potency evaluations.

[0121] The taste profile of Composition A was evaluated relative to known sweeteners (Reb M and Reb AM and sucrose in a plant based original milk market product (containing 8g of pea proteins per 240ml). These samples were evaluated (n =5-10 tasters) in a blinded fashion using comparative analysis approach. The focus of the evaluation was to describe sweetness intensity, sweet linger, stevia notes, sweetness onset, bitterness, licorice flavor, and plant -based notes. Qualitative descriptors for samples are provided in Table 4 by the tasters. After tasting, panelists were asked to describe each sample. Additionally, panelists were asked to choose their most preferred sample.Table 4. Comparison of sensory attributes of Composition A versus other stevia sweetener in plant-based milk.Results and Discussions

[0122] Control Plant-based milk (made from pea protein, unsweetened) had the typical taste profile of a plant-based milk exhibiting low sweetness with bitter, grassy, strong pea off notes. When compared to plant-based milks sweetened with Reb M and Reb AM, there was no significant off notes when composition A along with plant proteins was evaluated. Specific areasof significant taste improvement included bringing a balanced sweetness profile and reduction in plant protein beany notes & sweet linger.C: Composition A versus other sweeteners in a Reduced sugar energy drink

[0123] The objective of this experiment was to compare the performance of Composition A with other HPS in a reduced sugar energy drink. While formulating the Reduced sugar energy drink, 50% of nutritive sweetener portion (HFCS 55) was replaced with a High Potency sweetener. HPS tested were Reb M, Reb AM and Composition A.Table 5a.: Reduced sugar energy drink formulations.Table 5b.Reduced sugar energy drink tasting results and sweetness potency evaluations.

[0124] The taste profile of Composition A was evaluated relative to known sweeteners (Reb M, Reb AM and HFCS). Composition A, Reb M and Reb AM was used along with HFCS55 and dextrose to achieve different sugar reduction levels. These samples were evaluated (n =14 tasters) in a blinded fashion using comparative analysis approach. After tasting, Panelists were also asked to describe each sample. Additionally, panelists were asked to choose their most preferred sample.

[0125] The focus of the evaluation was to describe sweetness intensity, sweet linger, stevia notes, sweetness onset, bitterness, licorice flavor, and flavor profile. Qualitative descriptors for samples in water are provided in Table 6 by the tasters.Table 6. Comparison of sensory attributes of Composition A versus other stevia sweetenersResults and discussions

[0126] Control Sample with sucralose was described as sour, astringent, showcasing strong bitter notes and vitamin notes. Composition A when used along with HFCS and dextrose provided avery well-balanced sweetness (providing upfront sweetness, less sourness) and masked the off notes from vitamin and mineral notes.D: Composition A versus other sweeteners in a No sugar added Ketchup application.

[0127] The objective of this experiment was to compare the performance of Composition A with other HPS in a no added sugar ketchup. For the experiments the sucrose in the sugar free ketchup was replaced with HPS (10-11 SSE). The HPS tested included Reb M and Reb AM and Composition A.Table 7 Reduced sugar ketchup formulations.Reduced sugar ketchup tasting results and sweetness potency evaluations.

[0128] The taste profile of Composition A was evaluated relative to known sweeteners (Reb M, Reb AM, sucrose) in a ketchup application. These samples were evaluated (n =11 tasters) in a blinded fashion using comparative analysis approach. After tasting, Panelists were also asked to describe each sample. Additionally, panelists were asked to choose their most preferred sample.

[0129] The focus of the evaluation was to describe sweetness intensity, sweet linger, stevia notes, sweetness onset, bitterness, licorice flavor, and flavor profile. Qualitative descriptors for samples are provided in Table 8 by the tasters.Table 8. Comparison of sensory attributes of Composition A versus other stevia sweetenerResults and discussion

[0130] Composition A when used in a ketchup product containing tomato solids provided a very well-balanced sweetness (providing upfront sweetness, less linger) and accentuated the tomato notes. Additionally, Composition A was preferred when compared to Reb M and Reb AM.E: Composition A versus other sweeteners in a No sugar added BBQ sauce application.

[0131] The objective of this experiment was to compare the performance of Composition A with other HPS in a no added sugar BBQ sauce. For the experiments, the sucrose in the no added sugar BBQ sauce was replaced with HPS (10-11 SSE). The HPS tested included Reb M and Reb AM and Composition A.Table 9a.: Reduced sugar barbeque sauce formulations.Reduced sugar barbeque sauce tasting results and sweetness potency evaluations.

[0132] The taste profile of Composition A was evaluated relative to known sweeteners (Reb M and Reb AM and added sugar in a commercial product). These samples were evaluated (n =6 tasters) in a blinded fashion using comparative analysis approach. After tasting, Panelists were also asked to describe each sample. The focus of the evaluation was to describe sweetness intensity, sweet linger, stevia notes, sweetness onset, bitterness, licorice flavor, and flavor profile. Qualitative descriptors for samples are provided in Table 10 by the tasters.Table 10. Comparison of sensory attributes of Composition A versus other stevia sweetenerResults and discussion

[0133] Composition A when used in barbeque sauce containing tomato solids provided a very well-balanced sweetness (providing upfront sweetness, less linger) and accentuated the BBQ flavor notes when compared to Reb M and Reb AM. BBQ sauce with composition A had “sugar like characteristics” which is considered the gold standard of sweeteners.F: Composition A versus other sweeteners in a Vegan-based protein bar application

[0134] The objective of this experiment was to compare the performance of Composition A with other HPS in plant-based protein bars made with pea protein isolate. Several experiments were conducted to formulate plant-based protein bars using Composition A. The bulking agent used included a low DE glucose syrup. The HPS tested were Reb M, Reb AM, and Composition A.Table Ila.: Plant based protein bar formu ations.Table 11b.Plant based protein bar tasting results and sweetness potency evaluations.

[0135] The taste profile of Composition A was evaluated relative to known sweeteners (Reb M and Reb AM). These samples were evaluated (n =8 tasters) in a blinded fashion using comparative analysis approach. The focus of the evaluation was to describe sweetness intensity, sweet linger, stevia notes, sweetness onset, bitterness, licorice flavor, and flavor profile. After tasting, Panelists were also asked to describe each sample. Qualitative descriptors for samples in water are provided in Table 12 by the tasters.Table 12. Comparison of sensory attributes of Composition A versus other stevia sweetener in a protein barResults and discussions

[0136] Composition A when used with low sugar syrup in a protein bar provided a very well- balanced sweetness (providing upfront sweetness, less linger) and enhanced the peanut butter notes when compared to Reb M and Reb AM.Example 2: Comparison of Composition A, Composition A along with GSG at different levels, Thaumatin and allulose

[0137] The objective was to assess the performance of Composition A along with other GSGS and sweeteners. Samples were presented to randomly selected team members with a 3-digit blinded code and were compared to a reference sample in each analysis. Each of the tests were evaluated using a modified difference from control (DFC) testing, which is a standardized sensory method that allows for determination and quantification of how a test sample performs compared to a control. Lemon lime CSD testing expanded upon comparison of Composition A to Purecircle’s Bio-Rebaudioside M and Bio-Rebaudioside AM to include glucosylated steviol glycoside combinations with Composition A, thaumatin, thaumatin combinations with Composition A, allulose, and high fructose corn syrup. Subsequently, participants were tasked with describing the sample in comparison to the reference before proceeding to rate various attributes based on the extent of variation compared to the reference (control or negative control). The scale ranged from a lot less, less, slightly less, same, slightly more, more, to a lotmore for the following descriptors: sweetness intensity, sweet linger, stevia notes, sweetness onset, bitterness, licorice flavor, and flavor profile. Samples were prepared one day prior to tasting and were served at either refrigerated or ambient temperature, depending on the application. Participants rinsed with seltzer water and waited 60 seconds in between samples to cleanse the pallet.Table 13 a Zero-sugar lemon lime carbonated soft drink formulation with various sweeteners.Table 13 b Zero-sugar lemon lime carbonated soft drink samples with various sweeteners replacing sucrose.Table 13c Zero-sugar lemon lime carbonated soft drink samples with various sweeteners replacing sucrose.Table 13d Reduced sugar lemon lime carbonated soft drink samples with various sweeteners replacing sucrose.Table 14 Summary and ConclusionsResults and discussions

[0138] Results showcase that Composition A with GSG increased the sweetness onset and total sweetness intensity when compared to composition A alone. Additionally, increase in citrus flavor perception, perceived acidity was noted across samples with different levels of GSG. Composition A with thaumatin samples displayed balanced sweetness compared to thaumatin alone. Composition A sample when combined with HFCS55 and GSG exhibited a slight sweetness onset increase, decreased bitterness, and increased lemon lime perception. Mouthfeel was described as ‘syrupy’, ‘nectary’ in those samples.

[0139] Lower sweet linger, lower bitterness, and higher citrus were noted in Composition A with liquid allulose and GSG, in comparison to Composition A alone.Example 3 Descriptive sensory study in a Protein Bar with different sweeteners

[0140] Objective of the study was to generate a comparative assessment of sweetener solutions designed for sugar reduction in a chocolate flavored high protein bar. Reduced sugar bars were formulated with VERSAFIBE™ 285 soluble com fiber, ASTRAEA® liquid allulose and HPS (Composition A, Reb M, Composition A plus FMP NSF02).Table-15 Formulation of Protein Bars with different sweetenersDescriptive sensory study Methodology for Protein Bars with different sweeteners

[0141] Spectrum Descriptive Analysis Methodology was used to quantify intensities for flavor and basic tastes. Panelists used 15-point intensity scales to rate each attribute N = 9-10 descriptive panelists. References were provided during the panel session to calibrate panelists to the scale for specific flavor and basic tastes. 1 bar of each sample was served in 3 oz. cups labeled with 3-digit numbers. The samples were stored frozen and removed from freezer 3 hours prior to panel. The samples were served at room temperature. Room temperature filtered water, unsalted crackers and carrots were provided for cleansing between each sample.Table-16 Descriptive sensory studies for Protein Bars with different sweetenersScores with different letters are significantly different at the 95 % confidence level.Results and Discussion

[0142] Descriptive studies conducted on the protein bars revealed that Composition A with NSF- 02 displayed highly desirable product attributes for bars like significantly “higher upfront sweetness”, “Sweet intensity” and “salty” when compared to Reb M and full sugar. Product developers strive for their product to be closer to the nutritive sweetener controls. This study showed that there were no significant differences between Full sugar control and Composition A with NSF-02 in “sweet onset”. Additionally, Chocolate aftertaste and dairy flavors were comparable to the sucrose control showcasing a balanced flavored product profile in the reduced sugar product.Descriptive sensory study on orange gummies with different sweeteners

[0143] Objective of the study was to generate comparative assessment of sweetener solutions designed for 50% sugar reduction in an orange flavored gummy. Full sugar control gummies were formulated with Globe 42 DE glucose syrup and sucrose. Reduced sugar gummies were formulated with sucrose, VERSASWEET 1721 34 DE glucose syrup (It’s a low sugar syrup that delivers half the amount of added sugars when compared to 42 DE corn syrup), VERSAFIBE 285 soluble corn fiber, allulose and HPS (Composition A, Reb M, Composition A plus FMP NSF02).Table 17 Formulation of 50% reduced sugar orange gummies with different sweetenersDescriptive sensory evaluation of 50% reduced sugar gummies

[0144] Spectrum Descriptive Analysis Methodology was used to quantify intensities for flavor and basic tastes. Panelists used 15-point intensity scales to rate each attribute. N = 10-11 descriptive panelists. References were provided during the panel session to calibrate panelists to the scale for specific flavor and basic tastes. 2 gummies of each sample were served in 1 oz. cups labeled with 3-digit numbers, room temperature filtered water, salted crackers and carrots were provided for cleansing between each sample.Table 18 Formulation of 50% reduced sugar gummiesScores with different letters are significantly different at the 95 % confidence level.Results and Discussion

[0145] Descriptive studies conducted on 50% reduced sugar gummies revealed that Composition A with NSF-02 displayed highly desirable product attributes like significantly “higher upfront sweetness” and higher “Sweet intensity”” when compared to the full sugar control.

[0146] Product developers strive for their product to be closer to the full sugar controls. This study showed that there were no significant differences between Full sugar control, and Composition A with NSF-02, in the studied attributes of sweet onset, orange complex, Processed, artificial candy, peel, citrus, lemon lime, tangerine, grapefruit, and sourness. Composition A along with NSF02 exhibits sugar characteristics in reduced sugar formulation.Descriptive sensory studies on 80% reduced sugar gummies

[0147] Objective of the study was to generate comparative assessment of sweetener solutions designed for 80% sugar reduction in an orange flavored gummy. Full sugar control gummies were formulated with Globe 42 DE glucose syrup and sucrose. Reduced sugar gummies were formulated with sucrose, VERSASWEET 1721 34 DE glucose syrup (It’s a low sugar syrup that delivers half the added sugars when compared to 42 DE corn syrup), VERSAFIBE 285 soluble corn fiber, allulose and HPS (Composition A, Reb M, Composition A plus FMP NSF- 02).Table 19 Formulation of 80% Reduced sugar gummiesTable 20- Descriptive sensory attributes of 80% Sugar Reduced orange gummies.Scores with different letters are significantly different at the 95 % confidence level.

[0148] Descriptive studies conducted on 80% reduced sugar gummies revealed that Composition A with NSF-02 displayed highly desirable product attributes very similar to the full sugar control.Product developers strive for their product to be closer to the full sugar controls. This study showed that there were no significant differences between Full sugar control, and Composition A with NSF-02, in the studied attributes of upfront sweetness, sweet onset, and sourness. In addition, the flavor delivery (Processed, artificial candy, tangerine) had no significant differences from full sugar control and thus were comparable to the sucrose control. It’s clear that Composition A along with NSF02 exhibits sugar characteristics in reduced sugar formulation.Descriptive sensory studies on Zero sugar added fruit prep.

[0149] Objective of the study was to generate comparative assessment of sweetener solutions designed for a zero added sugar fruit prep. Full sugar control was formulated with sucrose. No sugar added fruit prep was formulated with VERSAFIBE 285 soluble corn fiber, allulose, HPS (Composition A, Reb M) and HPS+GSG (Composition A plus FMP NSF-02).Table 21 -Formulation of Zero sugar added fruit prep.Descriptive sensory Vanilla Yogurt

[0150] Spectrum Descriptive Analysis Methodology was used to quantify intensities for flavor and basic tastes. Panelists used 15-point intensity scales to rate each attribute. N = 11 descriptive panelists.

[0151] References were provided during the panel session to calibrate panelists to the scale for specific flavor and basic tastes. Approximately 2 oz of each sample was served in 3 oz. cups labeled with 3-digit numbers. The samples were served at room temperature, room temperature filtered water, salted crackers and carrots were provided for cleansing between each sample.Table 22- Descriptive sensory attributes of no sugar added yogurt.Scores with different letters are significantly different at the 95% confidence level.

[0152] Descriptive studies conducted on no sugar added vanilla yogurt revealed that Composition A with NSF-02 displayed product attributes very similar to the full sugar control.

[0153] Composition A with NSF-02 displayed highly desirable product attributes like significantly higher “Sweet onset” when compared to the full sugar control and Reb M.

[0154] This study showed that there were no significant differences between Full sugar control, and Composition A with NSF-02, in the studied attributes of dairy, cultured, creamy, buttery, sour and dairy aftertaste. It is clear that Composition A along with NSF02 exhibits “sugar like characteristics” in no sugar added yogurt formulation.

[0155] It is to be understood that while the invention has been described in conjunction with the detailed description thereof, the foregoing description is intended to illustrate, and not limit thescope of the invention, which is defined by the scope of the appended claims. Other embodiments, advantages, and modifications are within the scope of the following claims. The features disclosed in the foregoing description, or the following claims, or the accompanying drawings, expressed in their specific forms or in terms of a means for performing the disclosed function, or a method or process for attaining the disclosed result, as appropriate, may, separately, or in any combination of such features, be utilized for realizing the invention in diverse forms thereof.

Claims

CLAIMSWhat is claimed is:

1. A consumable product comprising: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 20 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 0.05 wt% to about 50 wt% (based upon total weight of the consumable product) of an additional sweetener composition selected from the group consisting of nutritive sweeteners, partially-nutritive sweeteners, and combinations thereof.

2. The consumable product of claim 1 , wherein the additional sweetener composition is selected from the group consisting of amino acids, polyamino acids, and combinations thereof.

3. A consumable product comprising: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 5 wt% to about 30 wt% rebaudioside M (Reb M), from about 15 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 25 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 0.0005 wt% to about 1 wt% (based upon total weight of the consumable product) of an additional sweetener composition selected from non-nutritive sweeteners.

4. Consumable products may include: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 5 wt% to about 30 wt% rebaudioside M (Reb M), from about 15 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 25 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 0.0005 wt% to about 0.8 wt% (based upon total weight of the consumable product) of one or more additional steviol glycosides.

5. A consumable product comprising: ((i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener compositioncomprising from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 20 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 1 wt% to about 40 wt% (based upon total weight of the consumable product) of a low sugar syrup.

6. A consumable product comprising: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 20 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 0.0005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a sweet protein.

7. A consumable product comprising: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 20 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 0.5 wt% to about 30 wt% (based upon total weight of the consumable product) tomato solids.

8. A consumable product comprising: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 20 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 0.0005 wt% to about 2 wt% (based upon total weight of the consumable product) of one or more flavorings with modifying properties.

9. The consumable product of claim 8, wherein the flavoring with modifying properties is selected from the group consisting of glucosylated steviol glycosides.

10. A consumable product comprising: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener compositioncomprising from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 20 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 1 wt% to about 40 wt% (based upon total weight of the consumable product) of protein.

11. A method for enhancing the sugar-like characteristics of a consumable product comprising adding to a consumable product: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 20 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 0.05 wt% to about 50 wt% (based upon total weight of the consumable product) of an additional sweetener composition selected from the group consisting of nutritive sweeteners, partially-nutritive sweeteners, and combinations thereof.

12. A method for enhancing the sugar-like characteristics of a consumable product comprising adding to a consumable product: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 5 wt% to about 30 wt% rebaudioside M (Reb M), from about 15 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 25 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 0.0005 wt% to about 0.8 wt% (based upon total weight of the consumable product) of one or more additional steviol glycosides.

13. A method for imparting a sugar-like temporal profile, sugar-like flavor profile, or both, to a consumable product comprising adding to a consumable product: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 8 wt% to about 27 wt% rebaudioside M (reb M), from about 25 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 20 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 0.05 wt% to about 50 wt% (based upon total weight ofthe consumable product) of an additional sweetener composition selected from the group consisting of nutritive sweeteners, partially-nutritive sweeteners, and combinations thereof.

14. A method for imparting a sugar-like temporal profile, sugar-like flavor profile, or both, to a consumable product comprising adding to a consumable product: (i) from about 0.005 wt% to about 1.5 wt% (based upon total weight of the consumable product) of a steviol glycoside sweetener composition comprising from about 5 wt% to about 30 wt% rebaudioside M (Reb M), from about 15 wt% to about 35 wt% rebaudioside AM (reb AM), and from about 10 wt% to about 25 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product and (ii) from about 0.0005 wt% to about 0.8 wt% (based upon total weight of the consumable product) of one or more additional steviol glycosides.