Lipid particles and their comestible use

Abstract

The present disclosure relates generally to lipid particles and their use in ingestible compositions. In some embodiments, the lipid particles comprise a solid plant-based fat. In some embodiments, the lipid particles comprise one or more flavor compounds, such as compounds that impart certain tastes or aromas. In certain aspects, the disclosure provides uses of such lipid particles to flavor food products that contain non-animal proteins, such as dairy analogue products.

Description

[0001] LIPID PARTICLES AND THEIR COMESTIBLE USE

[0002] TECHNICAL FIELD

[0003] The present disclosure relates generally to lipid particles and their use in ingestible compositions. In some embodiments, the lipid particles comprise a solid plant-based fat. In some embodiments, the lipid particles comprise one or more flavor compounds, such as compounds that impart certain tastes or aromas. In certain aspects, the disclosure provides uses of such lipid particles to flavor food products that contain non-animal proteins, such as dairy analogue products.

[0004] DESCRIPTION OF RELATED ART

[0005] The human diet generally contains a combination of animal-derived and non-animal- derived products. One of the most common animal-derived products consumed by humans is dairy products. Dairy products are commonly consumed by humans around the globe. Such dairy products possess certain organoleptic properties, such as creaminess, that people find to be desirable. In recent years, concerns have begun to develop in connection with the consumption of dairy products. One such concern is a sustainability concern. Raising dairy cattle requires large amounts of grain or grass to use as feed. It requires many times more acres of land to grow the grass or grain to feed cattle than it would to grow plants for direct human consumption. Thus, as the global population continues to increase, the demand for increasing agricultural space becomes steadily unsustainable. Moreover, dairy products can be high in certain saturated fats and other compounds that increase the risk of cardiovascular disease. Moreover, many people remain intolerant to the lactose that is naturally present in dairy products.

[0006] Thus, there is increasing demand to replace dairy products in the human diet with similar plant-derived materials. In many cases, because consumers have become accustomed to consuming dairy products, these plant-based foods are designed to simulate the flavor, texture, and culinary experience of consuming dairy products. Creating such dairy analogue products poses a number of challenges, as one attempts to use plant-derived materials to create a food product that reminds the consumer of the experience of eating dairy products. One such challenge involves simulating the taste, aroma, and mouthfeel traditionally associated with dairy products. The plant proteins used in dairy analogue products are typically derived from plant materials and lack the smoothness and desirable mouthfeel characteristic of products containing dairy proteins.

[0007] Thus, there is an increasing need to develop compositions that modify the flavor and texture of plant-protein-based ingestible compositions, so that they have the organoleptic characteristics that consumers typically associate with dairy products.

[0008] SUMMARY

[0009] The present disclosure relates to the discovery that certain lipid particles can be beneficially employed in compositions containing plant proteins to improve the flavor and texture of such compositions to make them more like traditional dairy compositions.

[0010] In a first aspect, the disclosure provides a lipid particle, which comprises (i) a nonanimal fat, a non-animal free fatty acid, or a combination thereof, and (ii) and, optionally, a flavor oil. In some embodiments, the flavor oil comprises a volatile flavor compound, a nonvolatile flavor composition, or any combination thereof.

[0011] In a second aspect, the disclosure provides a flavoring composition comprising a plurality of lipid particles of the first aspect and, optionally, a solid carrier. In some embodiments, the solid carrier is a carbohydrate, such as maltodextrin, acacia gum, dextrin (for example, soluble corn fiber), or a combination thereof.

[0012] In a third aspect, the disclosure provides uses of the flavoring composition of the second aspect for improving a flavor of an ingestible composition. In certain related aspects, the disclosure provides methods of improving a flavor of an ingestible composition, the method comprising introducing the flavoring composition of the second aspect to the ingestible composition. In some embodiments, the ingestible composition comprises a plant protein, a dairy protein, or a combination thereof. In some embodiments, the ingestible composition comprises a plant protein, such as pea protein, soy protein, canola protein, and the like, or any combination thereof. In some embodiments, improving the flavor comprises enhancing a sweet taste, reducing a bitter taste, reducing an astringent taste, reducing a malodorous aroma, reducing a green vegetal taste, or any combination thereof. In some embodiments, the ingestible composition is a pharmaceutical or nutraceutical composition comprising a bitter tastant, where the bitter tastant is an active pharmaceutical or nutraceutical compound, such as an over-the-counter or prescription drug compound, a vitamin, a mineral, or any combination thereof. In some other embodiments, the ingestible composition is a food or beverage composition, such as a dairy product or a dairy analogue product (for example, a plant-based alternative to a dairy product).

[0013] In a fourth aspect, the disclosure provides uses of the flavoring composition of the second aspect for improving a texture of an ingestible composition. In certain related aspects, the disclosure provides methods of improving a texture of an ingestible composition, the method comprising introducing the flavoring composition of the second aspect to the ingestible composition. In some embodiments, the ingestible composition comprises a plant protein, a dairy protein, or a combination thereof. In some embodiments, the ingestible composition comprises a plant protein, such as pea protein, soy protein, canola protein, or the like. In some embodiments, improving the texture comprises enhancing a creaminess, enhancing a fattiness, enhancing a mouthfeel, reducing a chalkiness, or any combination thereof. In some embodiments, the ingestible composition is a pharmaceutical or nutraceutical composition comprising a bitter tastant, where the bitter tastant is an active pharmaceutical or nutraceutical compound, such as an over-the-counter or prescription drug compound, a vitamin, a mineral, or any combination thereof. In some other embodiments, the ingestible composition is a food or beverage composition, such as a dairy product or a dairy analogue product (for example, a plant-based alternative to a dairy product).

[0014] In a fifth aspect, the disclosure provides uses of the flavoring composition of the second aspect for reducing a lipid content of an ingestible composition. In certain related aspects, the disclosure provides methods of reducing a lipid content of an ingestible composition, the method comprising introducing the flavoring composition of the second aspect to the ingestible composition. In some embodiments, the ingestible composition comprises a plant protein, a dairy protein, or a combination thereof. In some embodiments, the ingestible composition comprises a plant protein, such as pea protein, soy protein, or the like. In some embodiments, reducing a lipid content comprises imparting a perceived fattiness comparable to an analogous product not comprising the flavoring composition and having a lipid content at least 10% by weight, or at least 20% by weight, or at least 30% by weight, or at least 40% by weight, or at least 50% by weight, higher than the lipid content of the ingestible composition. In some embodiments, the ingestible composition is a pharmaceutical or nutraceutical composition comprising a bitter tastant, where the bitter tastant is an active pharmaceutical or nutraceutical compound, such as an over-the-counter or prescription drug compound, a vitamin, a mineral, or any combination thereof. In some other embodiments, the ingestible composition is a food or beverage composition, such as a dairy product or a dairy analogue product (for example, a plant-based alternative to a dairy product).

[0015] In a sixth aspect, the disclosure provides an ingestible composition comprising (a) the flavoring composition of the second aspect, and (b) a plant protein, a dairy protein, or any combination thereof.

[0016] In a seventh aspect, the disclosure provides a flavored article comprising ingestible composition of the sixth aspect. In some embodiments, the flavored article is a food or beverage article, such as a hybrid vegan-dairy product or a vegan dairy product.

[0017] Further aspects, and embodiments thereof, are set forth below in the Detailed Description, the Abstract, and the Claims.

[0018] DETAILED DESCRIPTION

[0019] The following Detailed Description sets forth various aspects and embodiments provided herein. The description is to be read from the perspective of the person of ordinary skill in the relevant art. Therefore, information that is well known to such ordinarily skilled artisans is not necessarily included.

[0020] Definitions

[0021] The following terms and phrases have the meanings indicated below, unless otherwise provided herein. This disclosure may employ other terms and phrases not expressly defined herein. Such other terms and phrases have the meanings that they would possess within the context of this disclosure to those of ordinary skill in the art. In some instances, a term or phrase may be defined in the singular or plural. In such instances, it is understood that any term in the singular may include its plural counterpart and vice versa, unless expressly indicated to the contrary

[0022] As used herein, the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise. For example, reference to "a substituent" encompasses a single substituent as well as two or more substituents, and the like.

[0023] As used herein, "for example," "for instance," "such as," or "including" are meant to introduce examples that further clarify more general subject matter. Unless otherwise expressly indicated, such examples are provided only as an aid for understanding embodiments illustrated in the present disclosure and are not meant to be limiting in any fashion. Nor do these phrases indicate any kind of preference for the disclosed embodiment.

[0024] As used herein, "comprise" or "comprises" or "comprising" or "comprised of" refer to groups that are open, meaning that the group can include additional members in addition to those expressly recited. For example, the phrase, "comprises A" means that A must be present, but that other members can be present too. The terms "include," "have," and "composed of" and their grammatical variants have the same meaning. In contrast, "consist of" or "consists of" or "consisting of" refer to groups that are closed. For example, the phrase "consists of A" means that A and only A is present.

[0025] As used herein, "optionally" means that the subsequently described event(s) may or may not occur. In some embodiments, the optional event does not occur. In some other embodiments, the optional event does occur one or more times.

[0026] As used herein, "or" is to be given its broadest reasonable interpretation and is not to be limited to an either / or construction. Thus, the phrase "comprising A or B" means that A can be present and not B, or that B is present and not A, or that A and B are both present. Further, if A, for example, defines a class that can have multiple members, e.g., Ai and A2, then one or more members of the class can be present concurrently.

[0027] Unless specified otherwise, numerical ranges expressed in the format "from x to y" are understood to include x and y. When for a specific feature multiple preferred ranges are described in the format "from x to y", it is understood that all ranges combining the different endpoints are also contemplated.

[0028] The term "fat" used in the present disclosure refers to lipid components that are solid or in the form of a paste at 20 °C whereas the term "oil" used in the present disclosure refers to lipid components that are liquid at 20 °C. The term "lipid" includes fats and oils. These terms include fatty acid esters, such as mono-, di-, and triglycerides of fatty acids, as well as free fatty acids. As used herein, the term "fatty acid" refers to a saturated or unsaturated straight-chain aliphatic carboxylic acid having from 4 to 28 carbon atoms.

[0029] The melting profile can be measured by differential scanning calorimeter Q2000 (TA Instruments, New Castle, DE, USA). Typically, small samples (5~10 mg) are sealed in hermetic aluminum pans (Tzero, T161003). Typically, the program consists of the following steps: equilibrate at -20 °C for 5 minutes, ramp to 100 °C at 10 °C / min, cooling to -20 °C, hold isothermal at -20 °C for 5 min and ramp to 100 °C at 10 °C / min. The instrument was calibrated for the melting temperature and enthalpy of fusion of Indium (Standard Reference Material 2232, National Institute of Standards and Technology, Gaithersburg, MD). DSC is widely used to determine percent of fat melted at a certain temperature. This technique is based on measuring the heat of fusion successively at different temperatures. The melting peak temperature and enthalpy of fusion can be obtained using "integrate peak linear" for each DSC curve. The melting peak temperature is the peak temperature of the phase transition curve via DSC. By reference to the total melting heat, the fraction of fat melted is determined. The method is described in "Cassel RB. Determining percent solid in an edible fat. TA Instruments Applications Brief TA290. 2002". The melting profile is taken from the first heating ramp (scan) of the DSC curve at 10 °C / min. The percentage of the solid lipid melted as a function of temperature can be calculated using 'running integral'. Tmrepresents melting peak temperature, Tso% represents the temperature at which 50% by weight of solid lipid melts, Tgs% represents the temperature at which 95% by weight of solid lipid melts.

[0030] In case of combination of more than two components, the melting profile of the mixture can be obtained by the same method as described previously.

[0031] By "melting temperature Tso%", it is meant the temperature at which 50% by weight of plant-based fat melts.

[0032] By "melting temperature Tgs%", it is meant the temperature at which 95% by weight of plant-based fat melts.

[0033] Tm, Tso% and Tgs% are well-known parameters used by the skilled person in the art. It can be easily determined by DSC (Differential Scanning Calorimetry) as described above.

[0034] The term "plant-based fat" includes glycerides, fatty acids, and hydrogenated oils derived from plants.

[0035] By "flavor oil" it is meant here a flavoring ingredient or a mixture of flavoring ingredients.

[0036] By "perfume oil" it is meant here a perfuming ingredient or a mixture of perfuming ingredients.

[0037] "Emulsifiers" are amphiphilic molecules that concentrate at the interface between two phases and modify the properties of that interface. Examples of emulsifiers can be found in McCutcheon's Emulsifiers & Detergents or the Industrial Surfactants Handbook. Other terms are defined in other portions of this description, even though not included in this subsection.

[0038] Lipid Particles and Flavoring Compositions

[0039] In certain aspects, the disclosure provides lipid particles. These lipid particles comprise (i) a non-animal lipid, and (ii) and a flavor oil.

[0040] As noted above, the lipid particles comprise a non-animal lipid. Any suitable nonanimal lipid can be used in the lipid particles, including lipids derived from plants, fungi, algae, and any combinations thereof. In some embodiments, the non-animal lipid is a plant- derived lipid. In some embodiments, the non-animal lipid comprises palm oil, palm kernel oil, coconut oil, cocoa butter, shea butter, palm oil, sal fat, illipe butter, kokum butter, mango seed butter, mahua butter, fractions of any of the foregoing, or any combinations thereof.

[0041] As used herein, a "fraction" of an oil is a higher-melting portion of the oil that is separated from other components in the oil, for example, by crystallization. Palm stearin is a common example of such a fraction, which is obtained by the slow crystallization of palm oil and the separation of the higher-melting portion that crystallizes as heated oil is cooled to a temperature near its melting point. Other examples include shea stearin, rice stearin, and the like. Also, note that the term "oil" is used here with reference to certain plantbased fats because it is the common way of referring to such fats, although they are solids at 20 °C.

[0042] In some embodiments, the non-animal lipid comprises cocoa butter or a cocoa butter equivalent. The cocoa butter or cocoa butter equivalent can be present in any suitable amount. For example, in some embodiments, cocoa butter or cocoa butter equivalent makes up from 10% by weight to 60% by weight, or from 20% by weight to 50% by weight, of the non-animal lipid, based on the total weight of lipids in the non-animal lipid. As used herein, the term "cocoa butter equivalent" describes a plant-based lipid composition whose fatty acid profile (in the form of triacylglycerides) is similar to that of cocoa butter. In general, such compositions comprise blends of two or more of palm oil, palm kernel oil, coconut oil, cocoa butter, shea butter, palm oil, sal fat, illipe butter, kokum butter, mango seed butter, and mahua butter, and can include interesterified derivatives. Such compositions are well known in the art. In some embodiments, the non-animal lipid comprises free fatty acids, such as free fatty acids having from 8 to 18 carbon atoms. Such free fatty acids can be present in the non-animal lipid in any suitable amount. In some embodiments, the free fatty acids make up from 40% by weight to 90% by weight, or from 50% by weight to 80% by weight, of the non- animal lipid, based on the total weight of lipids in the non-animal lipid. In some further such embodiments, the non-animal lipid comprises saturated free fatty acids having an even number of carbon atoms ranging from 8 to 18 carbon atoms, such as octanoic acid, decanoic acid, dodecanoic acid, tetradecanoic acid, hexadecenoic acid, stearic acid, and any combinations thereof. In some embodiments, such saturated free fatty acids make up from 20% by weight to 80% by weight, or from 25% by weight to 75% by weight, or from 30% by weight to 70% by weight, of the non-animal lipid, based on the total weight of lipids in the non-animal lipid. In some further embodiments, the non-animal lipid comprises a monounsaturated fatty acid having from 8 to 14 carbon atoms. In some embodiments, the unsaturated fatty acid is 7-octenoic acid, 8-nonenoic acid, 9-decenoic acid, 10-undecenoic acid, 11-dodecenoic acid, 12-tridecenoic acid, 13-tetradecenoic acid, or any combinations thereof. In some embodiments, the unsaturated fatty acid is 10-undecenoic acid (undecylenic acid). In some such embodiments, the undecylenic acid makes up from 5% by weight to 30% by weight, or from 10% by weight to 25% by weight, of the non-animal lipid, based on the total weight of lipids in the non-animal lipid.

[0043] In some embodiments, the lipid particles comprise a liquid carrier, such as glycerin or certain short-chain esters of glycerin, such as triacetin. Such carriers can be present in any suitable amount relative to the non-animal lipid. For example, in some embodiments, the liquid carrier is present in the lipid particles in a weight ratio relative to the non-animal lipid ranging from 1:5 to 2:1, or from 1:4 to 1:1.

[0044] In some embodiments, the lipid particles comprise a solid carrier. In certain embodiments, the lipid particles are prepared by methods such as spray drying or extrusion. In such cases, a solid carrier is present to facilitate the formation of the particles. Any suitable carrier material can be used, such as carrier materials commonly employed in the formation of comestible particles via spray drying or extrusion. In some embodiments, the solid carrier is water soluble. As used in this context, a carrier is "water soluble" if it forms a single-phase solution when dissolved in water at concentrations as high as 20 percent by weight. In some embodiments thereof, the water-soluble carrier forms a single-phase solution when dissolved in water at concentrations as high as 20 percent by weight, or as high as 40 percent by weight, or as high as 50 percent by weight. Some non-limiting examples of water-soluble carriers include: maltodextrin; dextrin (for example, soluble corn fiber) inulin or chicory fiber; plant-based proteins, such as pea protein; water-soluble flours; gums, such as acacia gum; soluble fibers; soluble polysaccharides; and combinations thereof. In some embodiments, the solid carrier comprises maltodextrin and acacia gum. In some embodiments, the carrier comprises acacia gum and, optionally, one or more starches and stabilizers, such as pectin, xanthan gum, carboxylmethylcellulose (CMC), polysorbate 60, polysorbate 80, medium chain triglycerides, cellulose gel, cellulose gum, sodium caseinate, modified food starch, acacia gum (gum arabic), inulin, carrageenan, guar gum, gellan gum, tara gum, or carob gum.

[0045] As used herein, the term "soluble fiber" refers to polysaccharides characterized as being soluble by using the method of the Association of Official Analytical Chemists (AOAC) and as set forth in Prosky et al., J. Assoc. OFF. ANAL. CHEM., vol. 70(5), pp. 1017-1023 (1988). Any suitable soluble fibers can be used, including, but not limited to, fruit fiber (such as citrus fiber), grain fibers, psyllium husk fiber, natural soluble fibers and synthetic soluble fibers. Natural fibers include soluble corn fiber, maltodextrin, acacia, and hydrolyzed guar gum. Synthetic soluble fibers include polydextrose, modified food starch, and the like. Nonlimiting examples of food-grade sources of soluble fiber include inulin, corn fiber, barley fiber, corn germ, ground oat hulls, milled corn bran, derivatives of the aleurone layer of wheat bran, flax flour, whole flaxseed bran, winter barley flake, ground course kilned oat groats, maize, pea fiber (e.g. Canadian yellow pea), Danish potatoes, konjac vegetable fiber (glucomannan), psyllium fiber from seed husks of planago ovate, psyllium husk, liquid agave fiber, rice bran, oat sprout fibers, amaranth sprout, lentil flour, grape seed fiber, apple, blueberry, cranberry, fig fibers, ciranda power, carob powder, milled prune fiber, mango fiber, apple fiber, orange, orange pulp, strawberry, carrageenan hydrocolloid, derivatives of eucheuma cottonnil seaweed, cottonseed, soya, kiwi, acacia gum fiber, bamboo, chia, potato, potato starch, pectin (carbohydrate) fiber, hydrolyzed guar gum, carrot, soy, soybean, chicory root, oat, wheat, tomato, polydextrose fiber, refined corn starch syrup, isomalto- oligosaccharide mixtures, soluble dextrin, mixtures of citrus bioflavonoids, cellwall broken nutritional yeast, lipophilic fibers, plum juice, derivatives from larch trees, olygose fibers, derivatives from cane sugar, short-chain fructooligosaccharides, synthetic polymers of glucose, polydextrose, pectin, polanion compounds, cellulose fibers, cellulose fibers derived from hard wood plants and carboxymethyl cellulose. In some embodiments, the carrier comprises maltodextrin, acacia gum, pea protein, inulin, or any combination thereof. In some embodiments, the carrier comprises maltodextrin. In some embodiments, the carrier comprises a modified starch, such as dextrin. In some embodiments, the carrier comprises a mixture of dextrin and maltodextrin.

[0046] In some embodiments, the carrier has emulsifying properties. Non-limiting examples include acacia gum or pea protein. In some such embodiments, the lipid particle comprises substantially no emulsifier, for example, no more than 3 percent by weight, or no more than 2 percent by weight, or no more than 1 percent by weight, emulsifier, based on the total weight of the lipid particle.

[0047] In some embodiments, the lipid particles comprise an emulsifier. As noted above, some carriers can serve simultaneously as an emulsifier, which can, among other things, assist in the process of forming the lipid particles by spray drying. In some embodiments, the emulsifier is a hydrophilic emulsifier, which, for example, can be suitable for spray drying an oil-in-water emulsion. Any suitable such emulsifier can be used. For example, polymeric emulsifiers and small molecule surfactants can be used. In some embodiments, the emulsifier is a plant-based protein, such as pea protein or rice protein, acacia gum, modified food starch (for example, dextrin), Quillaja saponins, lecithin, or any combinations thereof.

[0048] The emulsifier can be present in any suitable amount in the lipid particles. In some embodiments, the carrier makes up from 1 percent by weight to 30 percent by weight, or from 2 percent by weight to 30 percent by weight, or from 5 percent by weight to 30 percent by weight, or from 8 percent by weight to 30 percent by weight, or from 8 percent by weight to 20 percent by weight, of the lipid particles, based on the total weight of the particles.

[0049] The lipid particles further comprise one or more flavor oils. The term "flavor oil" means a flavoring ingredient or a mixture of flavoring ingredients, solvents or adjuvants used or the preparation of a flavoring formulation, for example, a particular mixture of ingredients which is intended to be added to an edible composition (including but not limited to a beverage) or chewable product to impart, improve, or modify its organoleptic properties, in particular its flavor or taste. The flavor oil is a liquid at about 20 °C. Flavoring ingredient is understood to include a variety of flavor materials of both natural and synthetic origins, including single compounds or mixtures. Many of these flavoring ingredients are listed in reference texts such as S. Arctander, PERFUME AND FLAVOUR CHEMICALS (1969), or its more recent versions, or in other works of similar nature such as FENAROLI'S HANDBOOK OF FLAVOUR INGREDIENTS (1975), or SYNTHETIC FOOD ADJUNCTS (1947). Solvents and adjuvants of current use for the preparation of a flavoring formulation are also well known in the industry. These substances are well known to the person skilled in the art of flavoring and / or aromatizing foods and consumer products.

[0050] In some embodiments, the flavor oil comprises vanillin. In some embodiments, the flavor oil comprises a cream flavoring. In some embodiments, the flavor oil comprises vanillin and a cream flavoring.

[0051] In some embodiments, the flavor oil comprises a lactone. Any suitable lactone or combination of lactones can be used. In some embodiments, the lactone comprises a lactone ring having from 3 to 8 atoms in the ring, such as a 3-membered lactone ring, a 4- membered lactone ring, a 5-membered lactone ring, a 6-membered lactone ring, a 7- membered lactone ring, or an 8-membered lactone ring.

[0052] In some embodiments, the lactone comprises a 5-membered lactone ring with or without an unsaturated bond (excluding the unsaturation in the oxo substituent on the ring), such as a carbon-carbon double bond. In some embodiments, the lactone comprises a 5-membered lactone ring including at least one unsaturated bond (for example, one carboncarbon double bond). Non-limiting examples of lactones comprising a 5-membered lactone ring having at least one unsaturated bond include angelica lactone alpha, angelica lactone beta, mint lactone, 5,5-dimethyl-2(5H)-furanone, 5-ethyl-2(5H)-furanone, 5-pentyl-2(5H)-furanone, 5-hexyl-2(5H)-furanone, 5-pentyl-2(3H)-furanone, 4-methyl- 3-pentyl-2(5H)-furanone, and 2(5H)-furanone. In some embodiments, the lactone comprises a 5-membered lactone ring without any unsaturated bonds. Non-limiting examples of such lactones include butyrolactone gamma, valerolactone gamma, hexalactone gamma, heptalactone gamma, octalactone gamma, undecalactone gamma, decalactone gamma, dihydrojasmone lactone, and dihydromintlactone (3,6-dimethyl- hexahydro- 2(3H)-benzofuranone). In some embodiments, the lactone is dihydromintlactone. In some embodiments, the lactone comprises a 6-membered lactone ring with or without an unsaturated bond. In some embodiments, the lactone comprises a 6-membered lactone ring including at least one unsaturated bond. Non-limiting examples of lactones comprising a 6-membered lactone ring having at least one unsaturated bond include 6-2-decenolactone, coumarin, and 6-methylcoumarin. In some other embodiments, the lactone includes a 6-membered lactone ring without any unsaturated bonds. Non-limiting examples of lactones including a 6-membered lactone ring without any unsaturated bonds include decalactone delta, dodecalactone delta, and cyclohexyl lactone.

[0053] In some embodiments, the flavor oil comprises glucosylated natural steviol glycosides. As used herein, the term "natural steviol glycosides" refers to steviol glycosides naturally found in the plants of the species Stevia rebaudiana, Stevia phlebophylla, or Rubus chingii. Some non-limiting examples include stevioside, rebaudioside A, rebaudioside C, rebaudioside D, rebaudioside M, dulcoside A, and the like. As used herein, the term "glucosylated natural steviol glycosides" refers to compounds obtained by the enzymatic glucosylation of natural steviol glycosides to increase the degree of glucosylation. As used herein, the term "GSG" is used interchangeably with "glucosylated natural steviol glycoside."

[0054] In some embodiments, the flavor oil comprises a taste modifier or a taste compound. Examples of taste compounds are salt, inorganic salts, organic acids, sugars, amino acids, and their salts, ribonucleotides, and sources thereof. In some embodiments, the flavor oil comprises one or more sweeteners, including high-intensity sweeteners (such as mogrosides, rebaudiosides, sucralose, aspartame, neotame, acesulfame potassium, and combinations thereof) and low-intensity sweeteners (such as sucrose, fructose, glucose, allulose, sugar alcohols, and any combinations thereof).

[0055] A "taste modifier" is understood as an active ingredient that operates on a human taste receptors, or provides a sensory characteristic related to mouthfeel (such as body, roundness, or mouth-coating) to a product being consumed. Non-limiting examples of taste modifiers include active ingredients that enhance, modify or impart saltiness, fattiness, umami, kokumi, heat sensation or cooling sensation, sweetness, acidity, tingling, bitterness or sourness.

[0056] In some embodiments, the flavoring oil comprises a creamy flavor, a milky flavor, a vanilla flavor, or any combination thereof. In some embodiments, the flavoring oil comprises additional components that enhance or impart an umami taste, that enhance or impart a kokumi taste, or that mask or block a bitter taste.

[0057] The lipid particles can have any suitable physical properties, such as melting properties. In some embodiments, the lipid particles have a peak melting temperature ranging from 0 °C to 100 °C, or from 10 °C to 90 °C, or from 20 °C to 80 °C, or from 20 °C to 70 °C. In some embodiments, the lipid particles have a Tso% (temperature at which half by weight of the lipid particles have melted) ranging from -5 °C to 80 °C, or from 5 °C to 70 °C, or from 15 °C to 60 °C. In some embodiments, the lipid particles have a Tgs% (temperature at which 95% by weight of the lipid particles have melted) ranging from 0 °C to 100 °C, or from 10 °C to 90 °C, or from 20 °C to 80 °C.

[0058] The lipid particles can have any suitable particle size. In some embodiments, the lipid particles have a minimum particle size of at least 10 pm, or at least 20 pm. In some embodiments, the lipid particles have an average particle size ranging from 50 pm to 750 pM, or from 50 pm to 500 pm.

[0059] The lipid particles can be formed by any suitable means, such as by spray drying or extrusion. Such methods are described in PCT Publication WO 2021 / 104846, which is hereby incorporated by reference as though set forth herein in its entirety.

[0060] In certain aspects, the disclosure provides flavoring compositions that comprise a plurality of lipid particles, according to any of the embodiments described above. The plurality of lipid particles can make up any suitable amount of the flavoring composition. For example, in some embodiments, the plurality of lipid particles makes up from 50% to 99% by weight of the flavoring composition. In some embodiments, the flavoring composition comprises certain additives to improve shelf life and to reduce the likelihood of particle agglomeration. For example, in some embodiments, the flavoring composition comprises a solid carrier, such as the following: maltodextrin; inulin or chicory fiber; plant-based proteins, such as pea protein; water-soluble flours; gums, such as gum Arabic; soluble fibers; soluble polysaccharides; and combinations thereof.

[0061] Uses and Methods

[0062] In certain aspects, the disclosure provides uses of the flavoring composition of the second aspect for improving a flavor of an ingestible composition. In certain related aspects, the disclosure provides methods of improving a flavor of an ingestible composition, the method comprising introducing the flavoring composition of the second aspect to the ingestible composition. In some embodiments, the ingestible composition comprises a plant protein, a dairy protein, or a combination thereof. In some embodiments, the ingestible composition comprises a plant protein, such as pea protein, soy protein, or the like. In some embodiments, improving the flavor comprises enhancing a sweet taste, reducing a bitter taste, reducing an astringent taste, reducing a malodorous aroma, reducing a green vegetal taste, or any combination thereof.

[0063] In certain aspects, the disclosure provides uses of the flavoring composition of the second aspect for improving a texture of an ingestible composition. In certain related aspects, the disclosure provides methods of improving a texture of an ingestible composition, the method comprising introducing the flavoring composition of the second aspect to the ingestible composition. In some embodiments, the ingestible composition comprises a plant protein, a dairy protein, or a combination thereof. In some embodiments, the ingestible composition comprises a plant protein, such as pea protein, soy protein, or the like. In some embodiments, improving the texture comprises enhancing a creaminess, enhancing a fattiness, enhancing a mouthfeel, reducing a chalkiness, or any combination thereof.

[0064] In certain aspects, the disclosure provides uses of the flavoring composition of the second aspect for reducing a lipid content of an ingestible composition. In certain related aspects, the disclosure provides methods of reducing a lipid content of an ingestible composition, the method comprising introducing the flavoring composition of the second aspect to the ingestible composition. In some embodiments, the ingestible composition comprises a plant protein, a dairy protein, or a combination thereof. In some embodiments, the ingestible composition comprises a plant protein, such as pea protein, soy protein, or the like. In some embodiments, reducing a lipid content comprises imparting a perceived fattiness comparable to an analogous product not comprising the flavoring composition and having a lipid content at least 10% by weight, or at least 20% by weight, or at least 30% by weight, or at least 40% by weight, or at least 50% by weight, higher than the lipid content of the ingestible composition.

[0065] Any suitable concentration of the flavoring composition can be used in or introduced to the ingestible composition. In some embodiments, the flavoring composition is used in or introduced to the ingestible composition at a concentration ranging from 1 ppm to 10000 ppm, or from 100 ppm to 7500 ppm, or from 500 ppm to 5000 ppm, or from 750 ppm to 4000 ppm, or from 1000 ppm to 3000 ppm, based on the total dry weight of the ingestible composition.

[0066] Further embodiments concerning the ingestible compositions are set forth in the section below, any of which may be combined with the embodiments set forth in this section.

[0067] Ingestible Compositions

[0068] In certain aspects, the disclosure provides an ingestible composition comprising a flavoring composition comprising a plurality of lipid particles, as described above.

[0069] In some embodiments, the ingestible composition comprises a plant protein, an algal protein, or any combination thereof. In some embodiments, the ingestible composition comprises a plant protein. Any suitable plant protein can be used. Some non-limiting examples of such plant proteins are pea protein, soy protein, almond protein, cashew protein, canola (rapeseed) protein, chickpea protein, fava bean protein, sunflower protein, mung bean protein, red lentil protein, wheat protein, oat protein, potato protein, and any combinations thereof. In some embodiments, the plant protein is pea protein, soy protein, oat protein, or any combination thereof. In some other embodiments, the ingestible composition comprises an algal protein, such as a protein of a microalgae (such as spirulina or chlorella) or a macroalgae (such as seaweed). In some embodiments, the ingestible composition comprises seaweed flour.

[0070] The ingestible composition can include plant proteins at any suitable concentration. In some embodiments, the ingestible composition comprises plant protein at a concentration ranging from 0.1 weight percent to 15 weight percent, or from 0.5 weight percent to 12 weight percent, or from 1 weight percent to 10 weight percent, based on the total dry weight of the ingestible composition.

[0071] In some embodiments, the ingestible composition comprises a plant-derived milk, such as a pea-derived milk, an oat-derived milk, a soy-derived milk, a cashew-derived milk, an almond-derived milk, a coconut-derived milk, or any combination thereof. In some embodiments, the ingestible composition comprises a pea-derived milk. In some embodiments, the ingestible composition comprises an oat-derived milk. In some embodiments, the ingestible composition comprises a almond-derived milk. In some embodiments, the ingestible composition comprises a soy-derived milk. In some embodiments, the ingestible composition comprises an almond-derived milk. In some embodiments, the ingestible composition comprises a cashew-derived milk.

[0072] The ingestible compositions disclosed herein, including those referenced in various uses and methods, can include any number of other ingredients. Further such embodiments are set forth in greater detail below.

[0073] In certain embodiments of any aspects and embodiments set forth herein that refer to an ingestible composition, the ingestible composition is a non-naturally occurring product, such as a composition specifically manufactured for the production of a flavored product, such as food or beverage product.

[0074] In some embodiments, the ingestible composition comprises a sweetener. The sweetener can be present in the ingestible composition in any suitable concentration. For example, in some embodiments, the sweetener is present in an amount from about 0.1% to about 12% by weight. In some embodiments, the sweetener is present in an amount from about 0.2% to about 10% by weight. In some embodiments, the sweetener is present in an amount from about 0.3% to about 8% by weight. In some embodiments, the sweetener is present in an amount from about 0.4% to about 6% by weight. In some embodiments, the sweetener is present in an amount from about 0.5% to about 5% by weight. In some embodiments, the sweetener is present in an amount from about 1% to about 2% by weight. In some embodiments, the sweetener is present in an amount from about 0.1% to about 5% by weight. In some embodiments, the sweetener is present in an amount from about 0.1% to about 4% by weight. In some embodiments, the sweetener is present in an amount from about 0.1% to about 3% by weight. In some embodiments, the sweetener is present in an amount from about 0.1% to about 2% by weight. In some embodiments, the sweetener is present in an amount from about 0.1% to about 1% by weight. In some embodiments, the sweetener is present in an amount from about 0.1% to about 0.5% by weight. In some embodiments, the sweetener is present in an amount from about 0.5% to about 10% by weight. In some embodiments, the sweetener is present in an amount from about 2% to about 8% by weight. In some further embodiments of the embodiments set forth in this paragraph, the sweetener is sucrose, fructose, glucose, xylitol, erythritol, or combinations thereof. In some other embodiments, lower concentrations of sweetener may be more appropriate. For example, in some embodiments, the sweetener is present in an amount from 10 ppm to 1000 ppm. In some embodiments, the sweetener is present in an amount from 20 ppm to 800 ppm. In some embodiments, the sweetener is present in an amount from 30 ppm to 600 ppm. In some embodiments, the sweetener is present in an amount from 40 ppm to 500 ppm. In some embodiments, the sweetener is present in an amount from 50 ppm to 400 ppm. In some embodiments, the sweetener is present in an amount from 50 ppm to 300 ppm. In some embodiments, the sweetener is present in an amount from 50 ppm to 200 ppm. In some embodiments, the sweetener is present in an amount from 50 ppm to 150 ppm. In some further embodiments of the embodiments set forth in this paragraph, the sweetener is a steviol glycoside, a mogroside, a derivative of either of the foregoing, such as glycoside derivatives (e.g., glucosylates), or any combination thereof.

[0075] The compositions can include any suitable sweeteners or combination of sweeteners. In some embodiments, the sweetener is a common saccharide sweeteners, such as sucrose, fructose, glucose, and sweetener compositions comprising natural sugars, such as corn syrup (including high fructose corn syrup) or other syrups or sweetener concentrates derived from natural fruit and vegetable sources. In some embodiments, the sweetener is sucrose, fructose, or a combination thereof. In some embodiments, the sweetener is sucrose. In some other embodiments, the sweetener is selected from rare natural sugars including D-allose, D-psicose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arbinose, D-turanose, and D-leucrose. In some embodiments, the sweetener is selected from semi-synthetic "sugar alcohol" sweeteners such as erythritol, isomalt, lactitol, mannitol, sorbitol, xylitol, maltodextrin, and the like. In some embodiments, the sweetener is selected from artificial sweeteners such as aspartame, saccharin, acesulfame-K, cyclamate, sucralose, and alitame. In some embodiments, the sweetener is selected from the group consisting of cyclamic acid, mogroside, tagatose, maltose, galactose, mannose, sucrose, fructose, lactose, allulose, neotame and other aspartame derivatives, glucose, D-tryptophan, glycine, maltitol, lactitol, isomalt, hydrogenated glucose syrup (HGS), hydrogenated starch hydrolyzate (HSH), stevioside, rebaudioside A, other sweet Stevia-based glycosides, chemically modified steviol glycosides (such as glucosylated steviol glycosides), mogrosides, chemically modified mogrosides (such as glucosylated mogrosides), carrelame and other guanidine-based sweeteners. In some embodiments, the sweetener is a combination of two or more of the sweeteners set forth in this paragraph. In some embodiments, the sweetener may combinations of two, three, four or five sweeteners as disclosed herein. In some embodiments, the sweetener may be a sugar. In some embodiments, the sweetener may be a combination of one or more sugars and other natural and artificial sweeteners. In some embodiments, the sweetener is a sugar. In some embodiments, the sugar is cane sugar. In some embodiments, the sugar is beet sugar. In some embodiments, the sugar may be sucrose, fructose, glucose or combinations thereof. In some embodiments, the sugar may be sucrose. In some embodiments, the sugar may be a combination of fructose and glucose.

[0076] The sweetener can also include, for example, sweetener compositions comprising one or more natural or synthetic carbohydrate, such as corn syrup, high fructose corn syrup, high maltose corn syrup, glucose syrup, sucralose syrup, hydrogenated glucose syrup (HGS), hydrogenated starch hydrolyzate (HSH), or other syrups or sweetener concentrates derived from natural fruit and vegetable sources, or semi-synthetic "sugar alcohol" sweeteners such as polyols. Non-limiting examples of polyols in some embodiments include erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin), threitol, galactitol, palatinose, reduced isomalto-oligosaccharides, reduced xylooligosaccharides, reduced gentio-oligosaccharides, reduced maltose syrup, reduced glucose syrup, isomaltulose, maltodextrin, and the like, and sugar alcohols or any other carbohydrates or combinations thereof capable of being reduced which do not adversely affect taste.

[0077] The sweetener may be a natural or synthetic sweetener that includes, but is not limited to, agave inulin, agave nectar, agave syrup, amazake, brazzein, brown rice syrup, coconut crystals, coconut sugars, coconut syrup, date sugar, fructans (also referred to as inulin fiber, fructo-oligosaccharides, or oligo-fructose), green stevia powder, stevia rebaudiana, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside N, rebaudioside O, rebaudioside M and other sweet steviabased glycosides, stevioside, stevioside extracts, honey, Jerusalem artichoke syrup, licorice root, luo han guo (fruit, powder, or extracts), lucuma (fruit, powder, or extracts), maple sap (including, for example, sap extracted from Acer saccharum, Acer nigrum, Acer rubrum, Acer saccharinum, Acer platanoides, Acer negundo, Acer macrophyllum, Acer grandidentatum, Acer glabrum, Acer mono), maple syrup, maple sugar, walnut sap (including, for example, sap extracted from Juglans cinerea, Juglans nigra, Juglans ailatifolia, Juglans regia), birch sap (including, for example, sap extracted from Betula papyrifera, Betula alleghaniensis, Betula lenta, Betula nigra, Betula populifolia, Betula pendula), sycamore sap (such as, for example, sap extracted from Platanus occidentalis), ironwood sap (such as, for example, sap extracted from Ostrya virginiana), mascobado, molasses (such as, for example, blackstrap molasses), molasses sugar, monatin, monellin, cane sugar (also referred to as natural sugar, unrefined cane sugar, or sucrose), palm sugar, panocha, piloncillo, rapadura, raw sugar, rice syrup, sorghum, sorghum syrup, cassava syrup (also referred to as tapioca syrup), thaumatin, yacon root, malt syrup, barley malt syrup, barley malt powder, beet sugar, cane sugar, crystalline juice crystals, caramel, carbitol, carob syrup, castor sugar, hydrogenated starch hydrolates, hydrolyzed can juice, hydrolyzed starch, invert sugar, anethole, arabinogalactan, arrope, syrup, P-4000, acesulfame potassium (also referred to as acesulfame K or ace-K), alitame (also referred to as aclame), advantame, aspartame, baiyunoside, neotame, benzamide derivatives, bernadame, canderel, carrelame and other guanidine-based sweeteners, vegetable fiber, corn sugar, coupling sugars, curculin, cyclamates, cyclocarioside I, demerara, dextran, dextrin, diastatic malt, dulcin, sucrol, valzin, dulcoside A, dulcoside B, emulin, enoxolone, maltodextrin, saccharin, estragole, ethyl maltol, glucin, gluconic acid, glucono-lactone, glucosamine, glucoronic acid, glycerol, glycine, glycyphillin, glycyrrhizin, glycyrrhetic acid monoglucuronide, golden sugar, yellow sugar, golden syrup, granulated sugar, gynostemma, hernandulcin, isomerized liquid sugars, jallab, chicory root dietary fiber, kynurenine derivatives (including N'-formyl-kynurenine, N'-acetyl- kynurenine, 6-chloro-kynurenine), galactitol, litesse, ligicane, lycasin, lugduname, guanidine, falernum, mabinlin I, mabinlin II, maltol, maltisorb, maltodextrin, maltotriol, mannosamine, miraculin, mizuame, mogrosides (including, for example, mogroside IV, mogroside V, and neomogroside), mukurozioside, nano sugar, naringin dihydrochalcone, neohesperidine dihydrochalcone, nib sugar, nigero-oligosaccharide, norbu, orgeat syrup, osladin, pekmez, pentadin, periandrin I, perillaldehyde, perillartine, petphyllum, phenylalanine, phlomisoside I, phlorodizin, phyllod ulcin, polyglycitol syrups, polypodoside A, pterocaryoside A, pterocaryoside B, rebiana, refiners syrup, rub syrup, rubusoside, selligueain A, shugr, siamenoside I, siraitia grosvenorii, soybean oligosaccharide, Splenda, SRI oxime V, steviol glycoside, steviolbioside, stevioside, strogins 1, 2, and 4, sucronic acid, sucrononate, sugar, suosan, phloridzin, superaspartame, tetrasaccharide, threitol, treacle, trilobtain, tryptophan and derivatives (6-trifluoromethyl-tryptophan, 6-chloro-D-tryptophan), vanilla sugar, volemitol, birch syrup, aspartame-acesulfame, assugrin, and combinations or blends of any two or more thereof.

[0078] In still other embodiments, the sweetener can be a chemically or enzymatically modified natural high potency sweetener. Modified natural high potency sweeteners include glycosylated natural high potency sweetener such as glucosyl-, galactosyl-, or fructosyl- derivatives containing 1-50 glycosidic residues. Glycosylated natural high potency sweeteners may be prepared by enzymatic transglycosylation reaction catalyzed by various enzymes possessing transglycosylating activity. In some embodiments, the modified sweetener can be substituted or unsubstituted.

[0079] Additional sweeteners also include combinations of any two or more of any of the sweeteners mentioned above. In some embodiments, the sweetener may comprise combinations of two, three, four or five sweeteners as disclosed herein. In some embodiments, the sweetener may be a sugar. In some embodiments, the sweetener may be a combination of one or more sugars and other natural and artificial sweeteners. In some embodiments, the sweetener is a caloric sweetener, such as sucrose, fructose, xylitol, erythritol, or combinations thereof. In some embodiments, the ingestible compositions are free (or, in some embodiments) substantially free of stevia-derived sweeteners, such as steviol glycosides, glucosylated steviol glycosides, or rebaudiosides.

[0080] The ingestible compositions can, in certain embodiments, comprise any additional ingredients or combination of ingredients as are commonly used in food and beverage products, including, but not limited to: acids, including, for example citric acid, phosphoric acid, ascorbic acid, sodium acid sulfate, lactic acid, or tartaric acid; bitter ingredients, including, for example caffeine, quinine, green tea, catechins, polyphenols, green robusta coffee extract, green coffee extract, potassium chloride, menthol, or proteins (such as proteins and protein isolates derived from plants, algae, or fungi); coloring agents, including, for example caramel color, Red #40, Yellow #5, Yellow #6, Blue #1, Red #3, purple carrot, black carrot juice, purple sweet potato, vegetable juice, fruit juice, beta carotene, turmeric curcumin, or titanium dioxide; preservatives, including, for example sodium benzoate, potassium benzoate, potassium sorbate, sodium metabisulfate, sorbic acid, or benzoic acid; antioxidants including, for example ascorbic acid, calcium disodium EDTA, alpha tocopherols, mixed tocopherols, rosemary extract, grape seed extract, resveratrol, or sodium hexametaphosphate; vitamins or functional ingredients including, for example resveratrol, Co-QlO, omega 3 fatty acids, theanine, choline chloride (citocoline), fibersol, inulin (chicory root), taurine, panax ginseng extract, guanana extract, ginger extract, L-phenylalanine, L-carnitine, L- tartrate, D-glucoronolactone, inositol, bioflavonoids, Echinacea, ginko biloba, yerba mate, flax seed oil, garcinia cambogia rind extract, white tea extract, ribose, milk thistle extract, grape seed extract, pyrodixine HCI (vitamin B6), cyanoobalamin (vitamin B12), niacinamide (vitamin B3), biotin, calcium lactate, calcium pantothenate (pantothenic acid), calcium phosphate, calcium carbonate, chromium chloride, chromium polynicotinate, cupric sulfate, folic acid, ferric pyrophosphate, iron, magnesium lactate, magnesium carbonate, magnesium sulfate, monopotassium phosphate, monosodium phosphate, phosphorus, potassium iodide, potassium phosphate, riboflavin, sodium sulfate, sodium gluconate, sodium polyphosphate, sodium bicarbonate, thiamine mononitrate, vitamin D3, vitamin A palmitate, zinc gluconate, zinc lactate, or zinc sulphate; clouding agents, including, for example ester gun, brominated vegetable oil (BVO), or sucrose acetate isobutyrate (SAIB); buffers, including, for example sodium citrate, potassium citrate, or salt; flavors, including, for example propylene glycol, ethyl alcohol, glycerine, gum Arabic (gum acacia), maltodextrin, modified corn starch, dextrose, natural flavor, natural flavor with other natural flavors (natural flavor WONF), natural and artificial flavors, artificial flavor, silicon dioxide, magnesium carbonate, or tricalcium phosphate; or starches and stabilizers, including, for example pectin, xanthan gum, carboxylmethylcellulose (CMC), polysorbate 60, polysorbate 80, medium chain triglycerides, cellulose gel, cellulose gum, sodium caseinate, modified food starch, gum Arabic (gum acacia), inulin, or carrageenan. The ingestible compositions can have any suitable pH. In some embodiments, the flavor-modifying compounds enhance the sweetness of a sweetener under a broad range of pH, e.g., from lower pH to neutral pH. The lower and neutral pH includes, but is not limited to, a pH from 1.5 to 9.0, or from 2.5 to 8.5; from 3.0 to 8.0; from 3.5 to 7.5; and from 4.0 to 7. In certain embodiments, compounds as disclosed and described herein, individually or in combination, can enhance the perceived sweetness of a fixed concentration of a sweetener in taste tests at a compound concentration of 50 pM, 40 pM, 30 pM, 20 pM, or 10 pM at both low to neutral pH value. In certain embodiments, the enhancement factor of the compounds as disclosed and described herein, individually or in combination, at the lower pH is substantially similar to the enhancement factor of the compounds at neutral pH. Such consistent sweet enhancing property under a broad range of pH allow a broad use in a wide variety of foods and beverages of the compounds as disclosed and described herein, individually or in combination.

[0081] In some embodiments, ingestible compositions disclosed herein comprise one or more umami or kokumi tastants. Such umami or kokumi tastants include, but are not limited to, / V-(heptan-4-yl)-benzo[d][l,3]dioxole-5-carboxamide, N1-(2,4-dimethoxybenzyl)- N2-(2-(pyridin-2-yl)ethyl)oxalamide, alkyl amides, glutamates (such as monosodium glutamate (MSG)), arginates, purinic ribotides (such as inosine monophosphate (IMP), adenosine monophosphate (AMP), guanosine monophosphate (GMP), and sodium salts thereof), amino acids (such as L-threanine), oligopeptides (such as glutamyl oligopeptides), cheeses and cheese extracts, yeast extracts, and alcohol.

[0082] In some embodiments, ingestible compositions disclosed herein comprise one or more bitter or astringent tastants. Such bitter or astringent tastants include, but are not limited to, active pharmaceutical ingredients (APIs), tannins (such as those in coffee, tea, or wine), ginseng, vitamins, minerals, limonin or nomelin (such as found in citrus juices), caffeine, quinine, catechins, polyphenols, potassium chloride, menthol, other commonly used oral care ingredients, cooling agents (such as N-ethyl-N-(thiophen-2-ylmethyl)-2-(p- tolyloxy)acetamide, N-(lH-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-2-(p-tolyloxy)acetamide, 2- (4-fluorophenoxy)-N-(lH-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)acetamide, 2-(2-hydroxy-4- methylphenoxy)-N-(lH-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-acetamide, 2-((2,3-dihydro-lH-inden-5-yl)oxy)-N-(lH-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-acetamide, 2-((2,3-dihydro-lH-inden-5-yl)oxy)-N-(lH-pyrazol-3-yl)-N-(thiazol-5-ylmethyl)-acetamide, and 2-((5-methoxybenzofuran-2-yl)oxy)-N-(lH-pyrazol-3-yl)-N-(thiophen- 2-ylmethyl)-acetamide), plant starches or proteins (such as pea protein, soy protein, chickpea protein, bean protein, or potato protein), algal proteins or starches, fungal proteins or starches, or alcohol, high-intensity sweeteners, such as saccharin, steviol glycosides, mogrosides, aspartame, and the like. In some embodiments, the bitter or astringent tastant is a plant protein. In some other embodiments, the bitter or astringent tastant is a steviol glycoside compound, such as stevioside, rebaudioside A, rebaudioside D, rebaudioside E, rebaudioside M, or any combination thereof.

[0083] The ingestible compositions set forth according to any of the foregoing embodiments, also include, in certain embodiments, one or more additional flavormodifying compounds, such as compounds that enhance sweetness (e.g., hesperetin, naringenin, glucosylated steviol glycosides, etc.), compounds that block bitterness, compounds that enhance umami, compounds that reduce sourness or licorice taste, compounds that enhance saltiness, compounds that enhance a cooling effect, or any combinations of the foregoing.

[0084] Thus, in some embodiments, ingestible compositions disclosed herein comprise one or more sweetness enhancing compounds. Such sweetness enhancing compounds include, but are not limited to, 3-((4-amino-2,2-dioxo-l / 7-benzo[c][l,2,6]thiadiazin-5-yl)oxy)- 2,2-dimethyl- / V-propyl-propanamide, / V-(l-((4-amino-2,2-dioxo-l / 7benzo[c][l,2,6]thiadiazin- 5-yl)oxy)-2-methyl-propan-2-yl)isonicotinamide, 4-amino-5,6-dimethylthieno [2,3-d]pyrimidin-2(lH)-one, hesperitin dihydrochalcone, hesperitin dihydrochalcone- 4'-O'glucoside, neohesperitin dihydrochalcone, naringenin, naringin, phloretin, glucosylated steviol glycosides, trilobatin, eriodictyol, homoeriodictyol, brazzein, (2R,3R)-3-acetoxy- 5,7,4'-trihydroxyflavanone, (2R,3R)-3-acetoxy-5,7,3'-trihydroxy-4'-methoxyflavanone, rubusosides, or compounds such as those set forth in U.S. Patent Nos. 8,541,421; 8,815,956; 9,834,544; 8,592,592; 8,877,922; 9,000,054; and 9,000,051, as well as U.S. Patent Application Publication No. 2017 / 0119032. In some embodiments, the ingestible composition comprises phloretin, hesperitin dihydrochalcone, or any combination thereof. In some embodiments of any of the preceding embodiments, the vanillyl ether compound is combined with glucosylated steviol glycosides in any of the above ratios. As used herein, the term "glucosylated steviol glycoside" refers to the product of enzymatically glucosylati ng natural steviol glycoside compounds. The glucosylation generally occurs through a glycosidic bond, such as an a-1,2 bond, an a-1,4 bond, an a-1.6 bond, a P-1,2 bond, a P-1,4 bond, a P-1,6 bond, and so forth.

[0085] In some further embodiments, ingestible compositions disclosed herein comprise one or more umami or kokumi enhancing compounds. Such umami enhancing compounds include, but are not limited to, naturally derived compounds, such as (E)-3-(3,4- dimethoxyphenyl)-N-(4-methoxyphenethyl)-acrylamide, or synthetic compounds, such as / V- (heptan-4-yl)-benzo[d][l,3]dioxole-5-carboxamide, N1-(2,4-dimethoxybenzyl)-N2-(2-(pyridin-

[0086] 2-yl)ethyl)-oxalamide, alkyl amides, or any other compounds set forth in U.S. Patent Nos. 8,735,081; 8,124,121; and 8,968,708.

[0087] In some further embodiments, ingestible compositions disclosed herein comprise one or more cooling enhancing compounds. Such cooling enhancing compounds include, but are not limited to, naturally derived compounds, such as menthol or analogs thereof, or synthetic compounds, such as any compounds set forth in U.S. Patent Nos. 9,394,287 and 10,421,727. In some embodiments, the comestible composition comprises: N-ethyl-N-(thiophen-2-ylmethyl)-2-(p-tolyloxy)acetamide; N-(lH-pyrazol-3-yl)- N-(thiophen-2-ylmethyl)-2-(p-tolyloxy)acetamide; 2-(4-fluorophenoxy)-N-(lH-pyrazol-

[0088] 3-yl)-N-(thiophen-2-ylmethyl)acetamide; 2-(2-hydroxy-4-methylphenoxy)-N-(lH-pyrazol- 3-yl)-N-(thiophen-2-ylmethyl)-acetamide; 2-((2,3-dihydro-lH-inden-5-yl)oxy)- N-(lH-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-acetamide; 2-((2,3-dihydro-lH-inden- 5-yl)oxy)-N-(lH-pyrazol-3-yl)-N-(thiazol-5-ylmethyl)-acetamide; 2-((5-methoxybenzofuran-2- yl)oxy)-N-(lH-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-acetamide, or any combination thereof in any of the aforementioned ratios. In some embodiments, such comestible compositions comprise menthol or a menthol analogue. In some further embodiments, such comestible compositions are compositions for use in oral care products, such as toothpaste, mouthwash, whitening compositions, dentifrices, and the like.

[0089] In some further embodiments, ingestible compositions disclosed herein comprise one or more other bitterness blocking compounds. Such bitterness blocking compounds include, but are not limited to 3-(l-((3,5-dimethylisoxazol-4-yl)methyl)-l / 7-pyrazol-4-yl)- l-(3-hydroxybenzyl)-imidazolidine-2, 4-dione, N-(7-acetyl-2,3-dihydrobenzo-[b][l,4]dioxin-6- yl)-2-(4-acetylpiperazin-l-yl)acetamide, or other compounds set forth in U.S. Patent Nos. 8,076,491; 8,445,692; and 9,247,759, or in PCT Publication No. WO 2020 / 033669. In some further embodiments, ingestible compositions disclosed herein comprise one or more sour taste modulating compounds.

[0090] In some further embodiments, ingestible compositions disclosed herein comprise one or more mouthfeel modifying compounds. Such mouthfeel modifying compounds include, but are not limited to, tannins, cellulosic materials, bamboo powder, and the like.

[0091] In some further embodiments, ingestible compositions disclosed herein comprise one or more flavor masking compounds. Such flavor masking compounds include, but are not limited to, cellulosic materials, materials extracted from fungus, materials extracted from plants, citric acid, carbonic acid (or carbonates), and the like.

[0092] In one embodiment, the ingestible composition comprises i) the vanillyl ether compound; ii) a carrier; and iii) optionally at least one adjuvant. The term "carrier" denotes a usually inactive accessory substance, such as solvents, binders, or other inert medium, which is used in combination with the present compound and one or more optional adjuvants to form the formulation. For example, water or starch can be a carrier for a flavoring concentrate formulation. In some embodiments, the carrier is the same as the diluting medium for reconstituting the flavoring concentrate formulation; and in other embodiments, the carrier is different from the diluting medium. The term "carrier" as used herein includes, but is not limited to, ingestibly acceptable carrier.

[0093] The term "adjuvant" denotes an additive which supplements, stabilizes, maintains, or enhances the intended function or effectiveness of the active ingredient, such as the compound of the present invention. In one embodiment, the at least one adjuvant comprises one or more flavoring agents. The flavoring agent may be of any flavor known to one skilled in the art or consumers, such as the flavor of chocolate, coffee, tea, mocha, French vanilla, peanut butter, chai, or combinations thereof. In another embodiment, the at least one adjuvant comprises one or more sweeteners. The one or more sweeteners can be any of the sweeteners described in this application. In another embodiment, the at least one adjuvant comprises one or more ingredients selected from the group consisting of a emulsifier, a stabilizer, an antimicrobial preservative, an antioxidant, vitamins, minerals, fats, starches, protein concentrates and isolates, salts, and combinations thereof. Examples of emulsifiers, stabilizers, antimicrobial preservatives, antioxidants, vitamins, minerals, fats, starches, protein concentrates and isolates, and salts are described in U.S. Pat. No. 6,468,576, the content of which is hereby incorporated by reference in its entirety for all purposes.

[0094] In some embodiments, the ingestible composition is encapsulated, for example, encapsulated in cellulosic- or starch-based microcapsules.

[0095] Flavored Products

[0096] In certain aspects, the disclosure provides flavored products comprising any ingestible compositions of the preceding aspects. In some embodiments, the flavored products are beverage products, such as soda, flavored water, tea, and the like. In some other embodiments, the flavored products are food products, such as a dairy analogue product or a meat analogue product. In some other embodiments, the flavored product is an oral care product, such as toothpaste, mouthwash, whitening formulations, and the like. In some other embodiments, the flavored product is a nutraceutical product or a pharmaceutical product.

[0097] In embodiments where the flavored product is a beverage, the beverage may be selected from the group consisting of enhanced sparkling beverages, colas, lemon-lime flavored sparkling beverages, orange flavored sparkling beverages, grape flavored sparkling beverages, strawberry flavored sparkling beverages, pineapple flavored sparkling beverages, ginger-ales, root beers, fruit juices, fruit-flavored juices, juice drinks, nectars, vegetable juices, vegetable-flavored juices, sports drinks, energy drinks, enhanced water drinks, enhanced water with vitamins, near water drinks, coconut waters, tea type drinks, coffees, cocoa drinks, beverages containing milk components, beverages containing cereal extracts and smoothies. In some embodiments, the beverage may be a soft drink.

[0098] In certain embodiments of any aspects and embodiments set forth herein that refer to a flavored product, the flavored product is a non-naturally-occurring product, such as a packaged food or beverage product.

[0099] Further non-limiting examples of food and beverage products or formulations include sweet coatings, frostings, or glazes for such products or any entity included in the Soup category, the Dried Processed Food category, the Beverage category, the Ready Meal category, the Canned or Preserved Food category, the Frozen Processed Food category, the Chilled Processed Food category, the Snack Food category, the Baked Goods category, the Confectionery category, the Dairy Product category, the Ice Cream category, the Meal Replacement category, the Pasta and Noodle category, and the Sauces, Dressings, Condiments category, the Baby Food category, and / or the Spreads category.

[0100] In general, the Soup category refers to canned / preserved, dehydrated, instant, chilled, UHT and frozen soup. For the purpose of this definition soup(s) means a food prepared from meat, poultry, fish, vegetables, grains, fruit and other ingredients, cooked in a liquid which may include visible pieces of some or all of these ingredients. It may be clear (as a broth) or thick (as a chowder), smooth, pureed or chunky, ready-to-serve, semicondensed or condensed and may be served hot or cold, as a first course or as the main course of a meal or as a between meal snack (sipped like a beverage). Soup may be used as an ingredient for preparing other meal components and may range from broths (consomme) to sauces (cream or cheese-based soups).

[0101] The Dehydrated and Culinary Food Category usually means: (i) Cooking aid products such as: powders, granules, pastes, concentrated liquid products, including concentrated bouillon, bouillon and bouillon like products in pressed cubes, tablets or powder or granulated form, which are sold separately as a finished product or as an ingredient within a product, sauces and recipe mixes (regardless of technology); (ii) Meal solutions products such as: dehydrated and freeze dried soups, including dehydrated soup mixes, dehydrated instant soups, dehydrated ready-to-cook soups, dehydrated or ambient preparations of ready-made dishes, meals and single serve entrees including pasta, potato and rice dishes; and (iii) Meal embellishment products such as: condiments, marinades, salad dressings, salad toppings, dips, breading, batter mixes, shelf stable spreads, barbecue sauces, liquid recipe mixes, concentrates, sauces or sauce mixes, including recipe mixes for salad, sold as a finished product or as an ingredient within a product, whether dehydrated, liquid or frozen.

[0102] The Beverage category usually means beverages, beverage mixes and concentrates, including but not limited to, carbonated and non-carbonated beverages, alcoholic and nonalcoholic beverages, ready to drink beverages, liquid concentrate formulations for preparing beverages such as sodas, and dry powdered beverage precursor mixes. The Beverage category also includes the alcoholic drinks, the soft drinks, sports drinks, isotonic beverages, and hot drinks. The alcoholic drinks include, but are not limited to beer, cider / perry, FABs, wine, and spirits. The soft drinks include, but are not limited to carbonates, such as colas and non-cola carbonates; fruit juice, such as juice, nectars, juice drinks and fruit flavored drinks; bottled water, which includes sparkling water, spring water and purified / table water; functional drinks, which can be carbonated or still and include sport, energy or elixir drinks; concentrates, such as liquid and powder concentrates in ready to drink measure. The drinks, either hot or cold, include, but are not limited to coffee or ice coffee, such as fresh, instant, and combined coffee; tea or iced tea, such as black, green, white, oolong, and flavored tea; and other drinks including flavor-, malt- or plant-based powders, granules, blocks or tablets mixed with milk or water.

[0103] The Snack Food category generally refers to any food that can be a light informal meal including, but not limited to Sweet and savory snacks and snack bars. Examples of snack food include, but are not limited to fruit snacks, chips / crisps, extruded snacks, tortilla / corn chips, popcorn, pretzels, nuts and other sweet and savory snacks. Examples of snack bars include, but are not limited to granola / muesli bars, breakfast bars, energy bars, fruit bars and other snack bars.

[0104] The Baked Goods category generally refers to any edible product the process of preparing which involves exposure to heat or excessive sunlight. Examples of baked goods include, but are not limited to bread, buns, cookies, muffins, cereal, toaster pastries, pastries, waffles, tortillas, biscuits, pies, bagels, tarts, quiches, cake, any baked foods, and any combination thereof.

[0105] The Ice Cream category generally refers to frozen dessert containing cream and sugar and flavoring. Examples of ice cream include, but are not limited to: impulse ice cream; take-home ice cream; frozen yoghurt and artisanal ice cream; soy, oat, bean (e.g., red bean and mung bean), and rice-based ice creams.

[0106] The Confectionery category generally refers to edible product that is sweet to the taste. Examples of confectionery include, but are not limited to candies, gelatins, chocolate confectionery, sugar confectionery, gum, and the likes and any combination products.

[0107] The Meal Replacement category generally refers to any food intended to replace the normal meals, particularly for people having health or fitness concerns. Examples of meal replacement include, but are not limited to slimming products and convalescence products.

[0108] The Ready Meal category generally refers to any food that can be served as meal without extensive preparation or processing. The ready meal includes products that have had recipe "skills" added to them by the manufacturer, resulting in a high degree of readiness, completion and convenience. Examples of ready meal include, but are not limited to canned / preserved, frozen, dried, chilled ready meals; dinner mixes; frozen pizza; chilled pizza; and prepared salads.

[0109] The Pasta and Noodle category includes any pastas and / or noodles including, but not limited to canned, dried and chi lled / f resh pasta; and plain, instant, chilled, frozen and snack noodles.

[0110] The Canned / Preserved Food category includes, but is not limited to canned / preserved meat and meat products, fish / seafood, vegetables, tomatoes, beans, fruit, ready meals, soup, pasta, and other canned / preserved foods.

[0111] The Frozen Processed Food category includes, but is not limited to frozen processed red meat, processed poultry, processed fish / seafood, processed vegetables, meat substitutes, processed potatoes, bakery products, desserts, ready meals, pizza, soup, noodles, and other frozen food.

[0112] The Dried Processed Food category includes, but is not limited to rice, dessert mixes, dried ready meals, dehydrated soup, instant soup, dried pasta, plain noodles, and instant noodles. The Chill Processed Food category includes, but is not limited to chilled processed meats, processed fish / seafood products, lunch kits, fresh cut fruits, ready meals, pizza, prepared salads, soup, fresh pasta and noodles.

[0113] The Sauces, Dressings and Condiments category includes, but is not limited to tomato pastes and purees, bouillon / stock cubes, herbs and spices, monosodium glutamate (MSG), table sauces, soy based sauces, pasta sauces, wet / cooking sauces, dry sauces / powder mixes, ketchup, mayonnaise, mustard, salad dressings, vinaigrettes, dips, pickled products, and other sauces, dressings and condiments.

[0114] The Baby Food category includes, but is not limited to milk- or soybean-based formula; and prepared, dried and other baby food.

[0115] The Spreads category includes, but is not limited to jams and preserves, honey, chocolate spreads, nut based spreads, and yeast based spreads.

[0116] The Dairy Product category generally refers to edible product produced from mammal's milk. Examples of dairy product include, but are not limited to drinking milk products, cheese, yoghurt and sour milk drinks, and other dairy products.

[0117] Additional examples for flavored products, particularly food and beverage products or formulations, are provided as follows. Exemplary ingestible compositions include one or more confectioneries, chocolate confectionery, tablets, countlines, bagged selflines / softlines, boxed assortments, standard boxed assortments, twist wrapped miniatures, seasonal chocolate, chocolate with toys, alfajores, other chocolate confectionery, mints, standard mints, power mints, boiled sweets, pastilles, gums, jellies and chews, toffees, caramels and nougat, medicated confectionery, lollipops, liquorice, other sugar confectionery, bread, packaged / industrial bread, unpackaged / artisanal bread, pastries, cakes, packaged / industrial cakes, unpackaged / artisanal cakes, cookies, chocolate coated biscuits, sandwich biscuits, filled biscuits, savory biscuits and crackers, bread substitutes, breakfast cereals, rte cereals, family breakfast cereals, flakes, muesli, other cereals, children's breakfast cereals, hot cereals, ice cream, impulse ice cream, single portion dairy ice cream, single portion water ice cream, multi-pack dairy ice cream, multipack water ice cream, take-home ice cream, take-home dairy ice cream, ice cream desserts, bulk ice cream, take-home water ice cream, frozen yoghurt, artisanal ice cream, dairy products, milk, fresh / pasteurized milk, full fat fresh / pasteurized milk, semi skimmed fresh / pasteurized milk, long-life / uht milk, full fat long life / uht milk, semi skimmed long life / uht milk, fat-free long life / uht milk, goat milk, condensed / evaporated milk, plain condensed / evaporated milk, flavored, functional and other condensed milk, flavored milk drinks, dairy only flavored milk drinks, flavored milk drinks with fruit juice, soy milk, sour milk drinks, fermented dairy drinks, coffee whiteners, powder milk, flavored powder milk drinks, cream, cheese, processed cheese, spreadable processed cheese, unspreadable processed cheese, unprocessed cheese, spreadable unprocessed cheese, hard cheese, packaged hard cheese, unpackaged hard cheese, yoghurt, plain / natural yoghurt, flavored yoghurt, fruited yoghurt, probiotic yoghurt, drinking yoghurt, regular drinking yoghurt, probiotic drinking yoghurt, chilled and shelf-stable desserts, dairy-based desserts, soy-based desserts, chilled snacks, fromage frais and quark, plain fromage frais and quark, flavored fromage frais and quark, savory fromage frais and quark, sweet and savory snacks, fruit snacks, chips / crisps, extruded snacks, tortilla / corn chips, popcorn, pretzels, nuts, other sweet and savory snacks, snack bars, granola bars, breakfast bars, energy bars, fruit bars, other snack bars, meal replacement products, slimming products, convalescence drinks, ready meals, canned ready meals, frozen ready meals, dried ready meals, chilled ready meals, dinner mixes, frozen pizza, chilled pizza, soup, canned soup, dehydrated soup, instant soup, chilled soup, hot soup, frozen soup, pasta, canned pasta, dried pasta, chilled / fresh pasta, noodles, plain noodles, instant noodles, cups / bowl instant noodles, pouch instant noodles, chilled noodles, snack noodles, canned food, canned meat and meat products, canned fish / seafood, canned vegetables, canned tomatoes, canned beans, canned fruit, canned ready meals, canned soup, canned pasta, other canned foods, frozen food, frozen processed red meat, frozen processed poultry, frozen processed fish / seafood, frozen processed vegetables, frozen meat substitutes, frozen potatoes, oven baked potato chips, other oven baked potato products, non-oven frozen potatoes, frozen bakery products, frozen desserts, frozen ready meals, frozen pizza, frozen soup, frozen noodles, other frozen food, dried food, dessert mixes, dried ready meals, dehydrated soup, instant soup, dried pasta, plain noodles, instant noodles, cups / bowl instant noodles, pouch instant noodles, chilled food, chilled processed meats, chilled fish / seafood products, chilled processed fish, chilled coated fish, chilled smoked fish, chilled lunch kit, chilled ready meals, chilled pizza, chilled soup, chi lled / fresh pasta, chilled noodles, oils and fats, olive oil, vegetable and seed oil, cooking fats, butter, margarine, spreadable oils and fats, functional spreadable oils and fats, sauces, dressings and condiments, tomato pastes and purees, bouillon / stock cubes, stock cubes, gravy granules, liquid stocks and fonds, herbs and spices, fermented sauces, soy based sauces, pasta sauces, wet sauces, dry sauces / powder mixes, ketchup, mayonnaise, regular mayonnaise, mustard, salad dressings, regular salad dressings, low fat salad dressings, vinaigrettes, dips, pickled products, other sauces, dressings and condiments, baby food, milk formula, standard milk formula, follow-on milk formula, toddler milk formula, hypoallergenic milk formula, prepared baby food, dried baby food, other baby food, spreads, jams and preserves, honey, chocolate spreads, nut-based spreads, and yeastbased spreads. Exemplary ingestible compositions also include confectioneries, bakery products, ice creams, dairy products, sweet and savory snacks, snack bars, meal replacement products, ready meals, soups, pastas, noodles, canned foods, frozen foods, dried foods, chilled foods, oils and fats, baby foods, or spreads or a mixture thereof.

[0118] Exemplary ingestible compositions also include breakfast cereals, sweet beverages or solid or liquid concentrate compositions for preparing beverages, ideally so as to enable the reduction in concentration of previously known saccharide sweeteners, or artificial sweeteners.

[0119] Some embodiments provide a chewable composition that may or may not be intended to be swallowed. In some embodiments, the chewable composition may be gum, chewing gum, sugarized gum, sugar-free gum, functional gum, bubble gum including compounds as disclosed and described herein, individually or in combination.

[0120] In one embodiment, the flavored product can be in a form selected from the group consisting of liquid including solution and suspension, solid, foamy material, paste, gel, cream, and a combination thereof, such as a liquid containing certain amount of solid contents. In one embodiment, the flavoring concentrate formulation is in form of a liquid including aqueous-based and nonaqueous-based. In some embodiments, the present flavoring concentrate formulation can be carbonated or non-carbonated.

[0121] The flavored product may further comprise a freezing point depressant, nucleating agent, or both as the at least one adjuvant. The freezing point depressant is an ingestibly acceptable compound or agent which can depress the freezing point of a liquid or solvent to which the compound or agent is added. That is, a liquid or solution containing the freezing point depressant has a lower freezing point than the liquid or solvent without the freezing point depressant. In addition to depress the onset freezing point, the freezing point depressant may also lower the water activity of the flavoring concentrate formulation. The examples of the freezing point depressant include, but are not limited to, carbohydrates, oils, ethyl alcohol, polyol, e.g., glycerol, and combinations thereof. The nucleating agent denotes an ingestibly acceptable compound or agent which is able to facilitate nucleation. The presence of nucleating agent in the flavoring concentrate formulation can improve the mouthfeel of the frozen Blushes of a frozen slush and to help maintain the physical properties and performance of the slush at freezing temperatures by increasing the number of desirable ice crystallization centers. Examples of nucleating agents include, but are not limited to, calcium silicate, calcium carbonate, titanium dioxide, and combinations thereof.

[0122] In one embodiment, the flavored product is formulated to have a low water activity for extended shelf life. Water activity is the ratio of the vapor pressure of water in a formulation to the vapor pressure of pure water at the same temperature. In one embodiment, the flavoring concentrate formulation has a water activity of less than about 0.85. In another embodiment, the flavoring concentrate formulation has a water activity of less than about 0.80. In another embodiment, the flavoring concentrate formulation has a water activity of less than about 0.75.

[0123] In some embodiments, the flavored product may be used in many distinct physical forms well- known in the art to provide an initial burst of flavor and / or a prolonged sensation of flavor. Without being limited thereto, such physical forms include free forms, such as spray dried, powdered, beaded forms, encapsulated forms, and mixtures thereof.

[0124] In some embodiments, the flavored product includes a bulking agent. Suitable bulking agents include, but are not limited to maltodextrin (10 DE, 18 DE, or 5 DE), corn syrup solids (20 or 36 DE), sucrose, fructose, glucose, invert sugar, sorbitol, xylose, ribulose, mannose, xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomalt, maltose, tagatose, lactose, inulin, glycerol, propylene glycol, polyols, polydextrose, fructooligosaccharides, cellulose and cellulose derivatives, and the like, and mixtures thereof. Additionally, granulated sugar (sucrose) or other caloric sweeteners such as crystalline fructose, other carbohydrates, or sugar alcohols can be used as a bulking agent due to their provision of good content uniformity without the addition of significant calories.

[0125] In one embodiment, the bulking agent may be a bulking agent described in U.S. Patent No. 8,993,027. In one embodiment, the bulking agent may be a bulking agent described in U.S. Patent No. 6,607,771. In one embodiment, the bulking agent may be a bulking agent described in U.S. Patent No. 6,932,982.

[0126] In some embodiments, the flavored product on may further comprise at least one anti-caking agent. As used herein the phrase "anti-caking agent" and "flow agent" refer to any composition which prevents, reduces, inhibits, or suppresses the at least one sweetener from attaching, binding, or contacting to another sweetener molecule. Alternatively, anticaking agent may refer to any composition which assists in content uniformity and uniform dissolution. Non-limiting examples of anti-caking agents include cream of tartar, calcium silicate, silicon dioxide, microcrystalline cellulose (Avicel, FMC BioPolymer, Philadelphia, Pa.), and tricalcium phosphate. In one embodiment, the anti-caking agents are present in the tabletop sweetener composition in an amount from about 0.001 to about 3% by weight of the tabletop sweetener composition.

[0127] Non-Animal Protein Materials and Products Made Therefrom

[0128] Products intended to replace or substitute meat or dairy products often rely on various non-animal-based materials, such as fibers and proteins derived from plants, algae, or fungi, to simulate the texture and flavor of meat or dairy. Non-limiting examples of such plant proteins include soy proteins, pea proteins, bean proteins, grain proteins, and the like. Due to compositional differences between such plant-based materials and animal-derived materials, such as a lack of glutamate-containing proteins and glutathione, these products can lack certain tastes that consumers associate with meat or dairy products.

[0129] Thus, in certain aspects, the disclosure provides a flavored product comprising an ingestible composition comprising a plurality of lipid particles (according to any aspects and embodiments set forth above). In some further embodiments, the flavored product can include any features of combination of features set forth above for ingestible compositions that contain the plurality of lipid particles. In some embodiments, the flavored product is a beverage, such as pea milk, soy milk, almond milk, rice milk, oat milk, a protein drink, a meal-replacement drink, or other like product. In some other embodiments, the flavored product is a dairy-replacement product, such as a plant-based dairy product. In some embodiments, the flavored product is a protein powder, a meal-replacement powder, a plant-based creamer for coffee or tea, a ready-to-drink coffee or tea product, a margarine or other butter substitute, a vegan cream cheese, a protein bar, a protein beverage, a vegan condensed milk, vegan ice cream, vegan sour cream, vegan sweet cream, a bread product, a cookie, a coffee mix, a tea mix, a coffee capsule, and the like. In certain further embodiments, any such flavored products contain additional ingredients, and have additional features, as are typically used in the preparation and / or manufacture of such products. For example, such a plurality of lipid particles (according to any of the embodiments set forth above) may be combined with other flavors and taste modifiers, and may even be encapsulated in certain materials, according to known technologies in the relevant art. Suitable concentrations of the plurality of lipid particles are set forth above.

[0130] In some further embodiments analogous to the above embodiments, proteins or starches from algal or fungal sources can be used instead of or in combination with plant starches or proteins.

[0131] Non-Meat Protein Materials and Products Made Therefrom

[0132] Certain non-meat animal proteins, such as dairy proteins and proteins from bone broth, are commonly used in food products, and are also sold as the primary ingredient in certain protein powders. Such proteins can impart flavors that lack the full umami or kokumi taste that consumers may desire. This is especially true for protein isolates, such as protein isolates of whey protein, collagen protein, casein proteins, and the like. Thus, the present disclosure provides ingestible compositions that include non-meat animal proteins and the plurality of lipid particles (according to any aspects and embodiments set forth above). The plurality of lipid particles can be present in any suitable combination, according to the embodiments set forth in the preceding sections of the present disclosure. In some embodiments, the non-meat animal protein is a bone protein, such as a collagen protein derived from the bones of an animal, such as a cow, pig, donkey, horse, chicken, duck, goat, goose, rabbit, lamb, sheep, buffalo, ostrich, camel, and the like. In some embodiments, the non-meat animal protein is a milk protein, such as a whey protein, a casein protein, or any combination thereof. The milk can be the milk of any suitable animal, such as a cow, donkey, horse, sheep, buffalo, camel, and the like.

[0133] The plurality of lipid particles can also be included in certain food or beverage products that include animal milk or materials derived from animal milk. Such products include cheeses, cheese spreads, yogurt, kefir, milk, processed dairy products, cottage cheese, sour cream, butter, and the like.

[0134] Blocking Bitterness in Pharmaceutical APIs

[0135] Many drug compounds impart a bitter taste, which therefore limits the ways in which they can be formulated and administered. Therefore, in certain aspects, the disclosure provides a pharmaceutical composition comprising a bitter-tasting pharmaceutical active ingredient and a flavoring composition of any of the foregoing aspects and embodiments. Such pharmaceutical compositions can be in any suitable form for oral administration, such as tablets, lozenges, capsules, powders, liquid solutions, liquid suspensions, and the like. Such pharmaceutical compositions can include any suitable pharmaceutical excipients, binders, and the like, such as those set forth in Remington's Pharmaceutical Sciences. In some embodiments, the bitter-tasting pharmaceutical active ingredient is an ion channel inhibitor, such as a proton channel inhibitor. Other examples of bitter-tasting APIs whose bitterness is reduced by the flavoring compositions disclosed herein include, but are not limited to, atropine, brinzolamide, chloramphenicol, chloroquine, clindamycin, dexamethasone, digoxin, diltiazem, diphenhydramine, docusate, dorzolamide, doxepin, doxylamine, enalapril, erythromycin, esomeprazole, famotidine, gabapentin, ginkgolide A, guaifenesin, L-histidine, lomefloxacin, methylprednisolone, ofloxacin, oleuropein, oxyphenonium, pirenzepine, prednisone, ranitidine, trapidil, trimethoprim, and cetirizine.

[0136] EXAMPLES

[0137] To further illustrate this invention, the following examples are included. The examples should not, of course, be construed as specifically limiting the invention. Variations of these examples within the scope of the claims are within the purview of one skilled in the art and are considered to fall within the scope of the invention as described, and claimed herein. The reader will recognize that the skilled artisan, armed with the present disclosure, and skill in the art is able to prepare and use the invention without exhaustive examples.

[0138] Example 1 - Lipid Particles

[0139] Table 1 below sets forth formulas for lipid particles according to certain embodiments of the inventions set forth herein. Amounts are given in milligrams.

[0140] Table 1

[0141] The composition above was blended and extruded to form lipid particles by standard spray drying techniques.

[0142] Example 2 - Flavored Pea Milk and Oat Milk & Sensory Testing

[0143] Flavored pea milk and oat milk were prepared by introducing lipid particles according to Example 1 into pea milk and oat milk at concentrations of 0.20% by weight for pea milk and 0.10% by weight and 0.12% by weight for oat milk. Milk flavorings were also added to the pea milk and oat milk at concentrations of 0.12% by weight.

[0144] Sensory tests were performed comparing a standard flavored pea milk to a flavored pea milk containing lipid particles disclosed herein. Those tasting the two beverages were asked to compare the two beverages on the following factors: intensity of green vegetal notes, intensity of cereal notes, intensity of milky notes, bitterness, astringency, and mouthcoating. The panelists preferred the beverage containing the lipid particles with a p- value of 0.036.

Claims

CLAIMS1. A lipid particle, which comprises a non-animal lipid and, optionally, a flavor oil; wherein the non-animal lipid comprises (i) palm oil, palm kernel oil, coconut oil, cocoa butter, a cocoa butter equivalent, fractions of any of the foregoing, or any combinations thereof, (ii) a saturated free fatty acid having from 8 to 18 carbon atoms, and (iii) undecylenic acid.

2. The lipid particle of claim 1, wherein the lipid particle comprises a flavor oil.

3. The lipid particle of claim 2, wherein the flavor oil comprises vanillin, one or more lactones, or any combination thereof.

4. The lipid particle of any one of claims 1 to 3, further comprising a solid carrier, such as maltodextrin, dextrin.

5. The lipid particle of any one of claims 1 to 4, wherein the lipid particle is formed by extrusion or spray drying.

6. The lipid particle of any one of claims 1 to 5, wherein the free fatty acid is octanoic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, or any combinations thereof.

7. A flavoring composition, which comprises a plurality of lipid particles of any one of claims I to 6.

8. Use of a flavoring composition of claim 7 for improving a flavor of an ingestible composition, wherein the ingestible composition comprises a plant protein and, optionally, a dairy protein.

9. The use of claim 8, wherein improving the flavor comprises enhancing a sweet taste, reducing a bitter taste, reducing an astringent taste, reducing a malodorous aroma, reducing a green vegetal taste, or any combination thereof.

10. Use of a flavoring composition of claim 7 for improving a texture of an ingestible composition.

11. The use of claim 10, wherein improving the texture comprises enhancing a creaminess, enhancing a fattiness, enhancing a mouthfeel, reducing a chalkiness, or any combination thereof.

12. Use of a flavoring composition of claim 7 to reduce a fat content of an ingestible composition.

13. An ingestible composition comprising (i) a flavoring composition of claim 7, and (ii) a plant protein and, optionally, a dairy protein.

14. The ingestible composition of claim 13, which comprises a plant-derived milk.

15. A flavored product, which comprises the ingestible composition of claim 13 or 14.