Seasoning system

Abstract

Various aspects presented herein relate to methods and compositions for use in flavored articles having non-animal proteins, having improved organoleptic characteristics.

Description

[0001] Cross-references to related applications

[0002] This application claims the benefit of priority to U.S. Provisional Application No. 62 / 825,124, filed March 28, 2019, and European Patent Application No. 19174941.5, filed May 16, 2019, both of which are incorporated herein by reference in their entirety, as is set forth herein. Technical Field

[0003] The various forms presented herein relate to methods and compositions for use in flavored products containing non-animal proteins and having improved sensory profiles. Background Technology

[0004] Due to the dietary benefits of protein, the use of non-animal proteins in flavored products to replace animal ingredients such as eggs or milk is becoming increasingly important. While consumers expect flavored products, such as foods or beverages, to offer multiple health benefits, they still expect these products to deliver good taste and efficacy. Because each protein has its inherent flavor, formulating proteins into flavored products can produce unique flavors and textures that are considered unappealing. For example, products made from legumes such as soybeans or peas exhibit flavor characteristics described as grassy, ​​beany, green, earthy, nutty, or bitter. Furthermore, non-animal proteins also interact with flavor compounds, leading to a decrease in flavor intensity, or flavor fading. In some cases, this decrease in flavor intensity may be a result of volatile flavor compounds being absorbed or bound to plant proteins in both solid and aqueous systems. Challenges remain for flavored products containing non-animal proteins, including the difficulty in reducing undesirable sensory characteristics (e.g., undesirable off-notes or undesirable off-tastes); selecting appropriate seasonings (food flavorings); controlling the appropriate level of flavoring; achieving the desired flavor intensity in the finished flavored product; and so on.

[0005] Therefore, there is still a need for non-animal protein ingredients and products containing non-animal proteins, which have improved flavor and reduced undesirable sensory properties. Summary of the Invention

[0006] In a first embodiment, this disclosure provides a composition comprising: (a) yeast lysate; (b) at least one additional flavor composition selected from the group consisting of: (i) a soybean masking composition comprising steviol glycosides having additional glucose units added to a base steviol glycoside molecule via enzymatic glycosylation; (ii) a vanilla flavor composition comprising vanillin; (iii) a cream flavor composition comprising lactones; and (iv) any combination thereof. In some embodiments thereof, when the composition is added to a flavored article containing at least one non-animal protein, it improves the flavor characteristics of the flavored article. In some other such implementations, the improved flavor characteristics are selected from a group consisting of: reduced perception of bitterness, reduced perception of astringency, increased perception of sweetness, reduced perception of raw green characteristics, increased perception of mouthcoating, increased perception of thickness, increased perception of creamy characteristics, increased perception of vanilla characteristics, reduced perception of cereal effects, and any combination thereof.

[0007] In a second form, this disclosure provides the use of compositions according to the first form and any embodiments thereof for improving the flavor characteristics of a flavored article containing at least one non-animal protein, wherein the improved flavor characteristics are selected from the group consisting of: reduced perception of bitterness by the subject, reduced perception of astringency by the subject, increased perception of sweetness by the subject, reduced perception of raw green characteristics by the subject, increased perception of mouth coating by the subject, increased perception of thickness by the subject, increased perception of creamy characteristics by the subject, increased perception of vanilla characteristics by the subject, reduced perception of cereal effects by the subject, and any combination thereof.

[0008] In the third embodiment, this disclosure provides a flavored product comprising at least one non-animal protein and a composition according to the first embodiment and any embodiment thereof.

[0009] In a fourth embodiment, this disclosure provides a method comprising introducing a composition according to the first embodiment and any embodiment thereof into a flavored article containing at least one non-animal protein. In some embodiments, the method improves the flavor characteristics of the flavored article containing at least one non-animal protein. In some other embodiments, the improved flavor characteristics are selected from the group consisting of: reduced perception of bitterness by the subject, reduced perception of astringency by the subject, increased perception of sweetness by the subject, reduced perception of raw green characteristics by the subject, increased perception of mouth coating by the subject, increased perception of thickness by the subject, increased perception of creamy characteristics by the subject, increased perception of vanilla characteristics by the subject, reduced perception of cereal characteristics by the subject, and any combination thereof.

[0010] In the fifth aspect, this disclosure provides a seasoned product formed using the method according to the fourth aspect and any embodiment thereof.

[0011] In some embodiments of any of the foregoing forms and implementations thereof, when added to a flavored product, the concentration of yeast lysate is from 0.0025% by weight to 0.2% by weight based on the total weight of the flavored product.

[0012] In some embodiments of any of the foregoing forms and embodiments thereof, when added to a flavored product, the concentration of at least one additional flavor composition is from 0.001% by weight to 0.5% by weight based on the total weight of the flavored product.

[0013] Other forms and embodiments of the invention are illustrated in the accompanying drawings and detailed description. Attached Figure Description

[0014] Figure 1 The sensory properties of flavored products comprising pea protein solution and compositions in certain forms as presented herein are shown.

[0015] Figure 2 The sensory properties of flavored products comprising pea protein solution and compositions in certain forms as presented herein are shown.

[0016] Figure 3 The sensory properties of flavored products comprising pea protein solution and compositions in certain forms as presented herein are shown.

[0017] Figure 4 The sensory properties of flavored products comprising pea protein solution and compositions in certain forms as presented herein are shown.

[0018] Figure 5 The sensory properties of flavored products comprising pea protein solution and compositions in certain forms as presented herein are shown.

[0019] Figure 6 The sensory properties of flavored products comprising pea protein solution and compositions in certain forms as presented herein are shown. Detailed Implementation

[0020] In the following description, reference is made to specific embodiments that can be practiced, which are illustrated by way of illustration. These embodiments are described in detail to enable those skilled in the art to practice the invention described herein, and it should be understood that other embodiments may be utilized and logical changes may be made without departing from the scope of the forms presented herein. Therefore, the following description of the exemplary embodiments should not be construed as limiting, and the scope of the various forms proposed herein is defined by the appended claims.

[0021] There is a need for non-animal protein ingredients and products containing non-animal proteins that exhibit improved flavor and reduced off-odors. It is undesirable to limit oneself to any particular theory, where non-animal proteins obtained from a single source or alternatively from more than one source provide undesirable off-odors. In particular, undesirable off-odors are beany, bitter, grassy, ​​astringent, earthy, chalky, and putrid off-odors. As used herein, the term "off-note" refers to an unpleasant aroma (prenasal olfactory sensation), flavor (retronasal olfactory sensation), taste, or aftertaste that develops over time after consumption of a flavored product. The compositions provided herein can reduce the intensity (masking effect) or modify these off-notes, making them less noticeable or imperceptible. Thus, in some embodiments, the non-animal protein thereby partially or completely loses its negative sensory characteristics after treatment with the compositions or methods proposed herein.

[0022] In some embodiments, based on the total weight of the seasoned product, the total amount of at least one non-animal protein is 2% to 15% by weight, or 2% to 12% by weight, or 3% to 10% by weight, or 4% to 8% by weight, or 5% to 7% by weight, or 6.4% to 6.5% by weight of the seasoned product. In some embodiments, based on the total weight of the seasoned product, the total amount of at least one non-animal protein is about 6.4% by weight of the seasoned product. In some other embodiments, based on the total weight of the seasoned product, the total amount of at least one non-animal protein is greater than 3% by weight, or greater than 4% by weight, or greater than 5% by weight, or greater than 6% by weight of the seasoned product.

[0023] As used herein, the term "non-animal protein" refers to protein products made from, but not limited to, the following: grains (rice, millet, corn, barley, wheat, oats, sorghum, rye, teff, triticale, amaranth, buckwheat, quinoa); legumes or pulses (soybeans, yellow peas, chickpeas, pigeon peas, sesame, mung beans, chickpeas, peas, broad beans, lentils, lima beans, lupins, peanuts, runner beans, kidney beans). Beans, including sea beans, pinto beans, red beans (azukibeans), cowpeas (cowpeas), and black-eyed beans; seeds and oilseeds (black mustard, Indian mustard, rapeseed, canola, safflower, sunflower seeds, flaxseed, hemp seeds, poppy seeds, squash, chia seeds, and sesame); nuts (almonds, walnuts, Brazil nuts, macadamia nuts, cashews, chestnuts, hazelnuts, pine nuts, pecans, pistachios, and ginkgo); leaf proteins; algal proteins (proteins from kelp, wakame, spirulina, chlorella, and red or brown seaweed); mycoproteins or fungal proteins and insect proteins.

[0024] Therefore, in one embodiment, this disclosure provides a composition comprising: (a) yeast lysate; (b) at least one additional flavor composition selected from the group consisting of: (i) a soybean masking composition comprising steviol glycosides having additional glucose units added to a base steviol glycoside molecule via enzymatic glycosylation; (ii) a vanilla flavor composition comprising vanillin; (iii) a cream flavor composition comprising lactones; and (iv) any combination thereof. In some embodiments thereof, when the composition is added (e.g., in a sufficient amount) to a flavored article containing at least one non-animal protein, the composition improves the flavor characteristics of the flavored article. In some other implementations, the improved flavor characteristics are selected from the group consisting of: reduced perception of bitterness, reduced perception of astringency, increased perception of sweetness, reduced perception of raw green characteristics, increased perception of mouth coating, increased perception of thickness, increased perception of creamy characteristics, increased perception of vanilla characteristics, reduced perception of cereal effects, and any combination thereof.

[0025] In some embodiments, the composition comprises yeast lysate and a soybean masking composition comprising steviol glycoside having additional glucose units added to the base steviol glycoside molecule via enzymatic glycosylation.

[0026] In some embodiments, the composition comprises yeast lysate and a vanilla-flavored composition containing vanillin.

[0027] In some embodiments, the composition comprises yeast lysate and a creamy flavor composition containing lactone.

[0028] In some embodiments, the composition comprises yeast lysate, a soybean masking composition containing steviol glycosides (the steviol glycosides having additional glucose units added to the base steviol glycoside molecule via enzymatic glycosylation), a vanilla-flavored composition containing vanillin, and a cream-flavored composition containing lactones.

[0029] In some embodiments, this disclosure provides the use of compositions according to embodiments set forth herein for improving the flavor characteristics of a flavored article containing at least one non-animal protein, wherein the improved flavor characteristics are selected from the group consisting of: reduced perception of bitterness by the subject, reduced perception of astringency by the subject, increased perception of sweetness by the subject, reduced perception of raw green characteristics by the subject, increased perception of mouth coating by the subject, increased perception of thickness by the subject, increased perception of creamy characteristics by the subject, increased perception of vanilla characteristics by the subject, reduced perception of cereal characteristics by the subject, and any combination thereof.

[0030] In some embodiments, this disclosure provides flavored articles comprising at least one non-animal protein and a composition according to the embodiments described herein.

[0031] In some embodiments, this disclosure provides a method for improving the flavor characteristics of a flavored article containing at least one non-animal protein. In some other embodiments, the improved flavor characteristics are selected from the group consisting of: reduced perception of bitterness, reduced perception of astringency, increased perception of sweetness, reduced perception of raw / green characteristics, increased perception of mouthfeel, increased perception of thickness, increased perception of creaminess, increased perception of vanilla characteristics, reduced perception of cereal characteristics, and any combination thereof. In some further embodiments, the method includes adding a composition according to the embodiments described herein to the flavored article, wherein the composition is added in an amount sufficient to improve the flavor characteristics of the flavored article.

[0032] In some embodiments, this disclosure provides flavored articles formed using methods according to the embodiments described herein.

[0033] In some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.001 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.001 to 0.45% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.001 to 0.4% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.001 to 0.35% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.001 to 0.3% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.001 to 0.25% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.001 to 0.2% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.001 to 0.15% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.001 to 0.1% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.001 to 0.09% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.001 to 0.08% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.001 to 0.07% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.001 to 0.06% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.001 to 0.05% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.001 to 0.04% by weight based on the total weight of the seasoned product.Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.001 to 0.03% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.001 to 0.02% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.001 to 0.01% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.001 to 0.009% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.001 to 0.008% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.001 to 0.007% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.001 to 0.006% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.001 to 0.005% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.001 to 0.004% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.001 to 0.003% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.001 to 0.002% by weight based on the total weight of the seasoned product.

[0034] In some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.002 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.003 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.004 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.005 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.006 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.007 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.008 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.009 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.01 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.02 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.03 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.04 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.05 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.06 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.07 to 0.5% by weight based on the total weight of the seasoned product.Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.09 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.09 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.1 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.15% to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.2 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.25 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.3 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.35 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.4 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of at least one additional flavor composition is 0.45 to 0.5% by weight based on the total weight of the seasoned product.

[0035] In some embodiments, when added to a flavored product, the concentration of at least one additional flavor composition is 0.001 or 0.002 or 0.003 or 0.004 or 0.005 or 0.006 or 0.007 or 0.008 or 0.009 or 0.01 or 0.02 or 0.03 or 0.04 or 0.05 or 0.06 or 0.07 or 0.08 or 0.09 or 0.1 or 0.15 or 0.2 or 0.25 or 0.3 or 0.35 or 0.4 or 0.45 or 0.5% by weight.

[0036] In some embodiments, when added to a seasoned product, the concentration of yeast lysate is 0.0025 to 0.2% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, the concentration of yeast lysate is 0.0025 to 0.2% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, the concentration of yeast lysate is 0.0025 to 0.15% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, the concentration of yeast lysate is 0.0025 to 0.1% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, the concentration of yeast lysate is 0.0025 to 0.09% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, the concentration of yeast lysate is 0.0025 to 0.08% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of yeast lysate is 0.0025 to 0.07% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of yeast lysate is 0.0025 to 0.06% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of yeast lysate is 0.0025 to 0.05% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of yeast lysate is 0.0025 to 0.04% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of yeast lysate is 0.0025 to 0.03% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of yeast lysate is 0.0025 to 0.02% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of yeast lysate is 0.0025 to 0.01% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of yeast lysate is 0.0025 to 0.009% by weight based on the total weight of the seasoned product. Optionally, in some embodiments, when added to a seasoned product, the concentration of yeast lysate is 0.0025 to 0.008% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of yeast lysate is 0.0025 to 0.007% by weight based on the total weight of the seasoned product.Alternatively, in some embodiments, when added to a seasoned product, the concentration of yeast lysate is 0.0025 to 0.006% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of yeast lysate is 0.0025 to 0.005% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of yeast lysate is 0.0025 to 0.004% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of yeast lysate is 0.0025 to 0.003% by weight based on the total weight of the seasoned product.

[0037] In some embodiments, when added to a seasoned product, the concentration of yeast lysate is 0.003 to 0.2 wt% based on the total weight of the seasoned product. Alternatively, in some embodiments, the concentration of yeast lysate is 0.004 to 0.2 wt% based on the total weight of the seasoned product. Alternatively, in some embodiments, the concentration of yeast lysate is 0.005 to 0.2 wt% based on the total weight of the seasoned product. Alternatively, in some embodiments, the concentration of yeast lysate is 0.006 to 0.2 wt% based on the total weight of the seasoned product. Alternatively, in some embodiments, the concentration of yeast lysate is 0.007 to 0.2 wt% based on the total weight of the seasoned product. Alternatively, in some embodiments, the concentration of yeast lysate is 0.008 to 0.2 wt% based on the total weight of the seasoned product. Alternatively, in some embodiments, the concentration of yeast lysate is 0.009 to 0.2 wt% based on the total weight of the seasoned product. Alternatively, in some embodiments, the concentration of yeast lysate when added to a seasoned product is 0.01 to 0.2 wt% based on the total weight of the seasoned product. Alternatively, in some embodiments, the concentration of yeast lysate when added to a seasoned product is 0.02 to 0.2 wt% based on the total weight of the seasoned product. Alternatively, in some embodiments, the concentration of yeast lysate when added to a seasoned product is 0.03 to 0.2 wt% based on the total weight of the seasoned product. Alternatively, in some embodiments, the concentration of yeast lysate when added to a seasoned product is 0.04 to 0.2 wt% based on the total weight of the seasoned product. Alternatively, in some embodiments, the concentration of yeast lysate when added to a seasoned product is 0.05 wt% to 0.2 wt% based on the total weight of the seasoned product. Alternatively, in some embodiments, the concentration of yeast lysate when added to a seasoned product is 0.06 to 0.2 wt% based on the total weight of the seasoned product. Alternatively, in some embodiments, the concentration of yeast lysate when added to a seasoned product is 0.07 to 0.2 wt% based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a flavored product, the concentration of yeast lysate is 0.09 to 0.2% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of yeast lysate is 0.09 to 0.2% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of yeast lysate is 0.1 to 0.2% by weight based on the total weight of the flavored product.Alternatively, in some embodiments, when added to a flavored product, the concentration of yeast lysate is 0.15 to 0.2% by weight based on the total weight of the flavored product.

[0038] In some embodiments, when added to a flavored product, the concentration of yeast lysate is 0.002, 0.003, 0.004, 0.005, 0.006, 0.007, 0.008, 0.009, 0.01, 0.02, 0.03, 0.04, 0.05, 0.06, 0.07, 0.08, 0.09, 0.1, 0.15, or 0.2% by weight based on the total weight of the flavored product.

[0039] In some embodiments, the composition according to one embodiment presented herein can be used in liquid or dry form. When used in the latter form, a suitable drying method can be used, such as oil spray drying. Alternatively, the composition can be absorbed onto a water-soluble material, such as cellulose, starch, sugar, maltodextrin, gum arabic, etc., or it can be encapsulated. Practical techniques for preparing such a dry form are well known.

[0040] In some embodiments, the composition according to one embodiment presented herein can be used in many different physical forms well known in the art to provide an initial flavor burst or a prolonged flavor sensation. These physical forms are not limited thereto, but include free forms such as spray-dried, powdered, beaded, encapsulated, and mixtures thereof.

[0041] In one embodiment, the composition according to one embodiment of the present invention may be in crystalline, granular or powder form.

[0042] yeast lysate

[0043] In some embodiments, the yeast lysate is selected from the yeast lysate disclosed in PCT application publication number WO2003 / 063613.

[0044] In some embodiments, the yeast lysate is selected from the yeast lysate disclosed in PCT application publication number WO2003 / 063614.

[0045] In some embodiments, the yeast lysate is selected from the yeast lysate disclosed in U.S. Patent Application Publication No. US2010 / 0183707.

[0046] In some implementations, the yeast lysate is a yeast lysate sold by DSM under the trademark name MODUMAX.

[0047] At least one other flavor composition

[0048] In some cases, when at least one additional flavor composition is added to a flavored product containing at least one non-animal protein and yeast lysate, the addition of the at least one additional flavor composition to the yeast lysate improves at least one of the following sensory properties: (a) a reduction in the subject's perception of bitterness compared to a reduction in the subject's perception of bitterness when the yeast extract is added to the flavored product alone; (b) a reduction in the subject's perception of astringency compared to a reduction in the subject's perception of astringency when the yeast extract is added to the flavored product alone; (c) a reduction in the subject's perception of raw, green characteristics compared to a reduction in the subject's perception of raw, green characteristics when the yeast extract is added to the flavored product alone; (d) a reduction in the subject's perception of cereal characteristics compared to a reduction in the subject's perception of cereal characteristics when the yeast extract is added to the flavored product alone. (e) Decreased perception of cereal characteristics; compared to the increase in oral envelopment perception when yeast extract was added alone to flavored products; (f) Increased perception of cream characteristics; compared to the increase in cream characteristics perception when yeast extract was added alone to flavored products; (g) Increased perception of sweetness; compared to the increase in sweetness perception when yeast extract was added alone to flavored products; (h) Increased perception of thickness; compared to the increase in thickness perception when yeast extract was added alone to flavored products; or (i) Increased perception of vanilla characteristics; compared to the increase in vanilla characteristics perception when yeast extract was added alone to flavored products.

[0049] In some embodiments, the at least one additional flavor composition is selected from the group consisting of: (i) a soybean masking composition containing steviol glycosides having additional glucose units added to the base steviol glycoside molecule by enzymatic glycosylation; (ii) a vanilla flavor composition containing vanillin; (iii) a cream flavor composition containing lactones; and (iv) combinations thereof.

[0050] Soybean masking composition: In some embodiments, the soybean masking composition comprises steviol glycosides having additional glucose units added to the base steviol glycoside molecule via enzymatic glycosylation. In some embodiments, the soybean masking composition also comprises a salt.

[0051] In some embodiments, the soybean masking composition comprises 10% w / w or more steviol glycosides having additional glucose units added to the base steviol glycoside molecule via enzymatic glycosylation.

[0052] In some embodiments, the soybean masking composition contains 15% w / w or more salt.

[0053] In some embodiments, the soybean masking composition also contains at least one additional ingredient. Examples of additional ingredients include, but are not limited to, vanillin, vanilla extract, lactones (e.g., δ-decanoic acid lactone, γ-decanoic acid lactone, dodecanoic acid lactone, or furanol), etc.

[0054] In some embodiments, the vanillin-containing soybean masking composition according to one embodiment of this document can be used in liquid or dry form. When used in the latter form, a suitable drying method can be used, such as oil spray drying. Alternatively, the composition can be absorbed onto a water-soluble material, such as cellulose, starch, sugar, maltodextrin, gum arabic, etc., or it can be encapsulated thereon. Practical techniques for preparing such a dry form are well known.

[0055] When used in liquid form, the soy masking composition containing vanillin can be diluted in liquid solvents commonly used in the seasoning industry (e.g., propylene glycol, ethanol, triacetin, glycerin, vegetable oil, etc.).

[0056] Examples of steviol glycosides having additional glucose units added to the base steviol glycoside molecule by enzymatic glycosylation in the compositions, flavored articles, and methods described herein include, but are not limited to, the steviol glycosides having additional glucose units added to the base steviol glycoside molecule by enzymatic glycosylation disclosed in U.S. Patent No. 9,107,436.

[0057] In some embodiments, when added to a seasoned product, the concentration of the soy masking composition is 0.001 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, the concentration of the soy masking composition is 0.001 to 0.45% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, the concentration of the soy masking composition is 0.001 to 0.4% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, the concentration of the soy masking composition is 0.001 to 0.35% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, the concentration of the soy masking composition is 0.001 to 0.3% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, the concentration of the soy masking composition is 0.001 to 0.25% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of the soy masking composition is 0.001 to 0.2% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of the soy masking composition is 0.001 to 0.15% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of the soy masking composition is 0.001 to 0.1% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of the soy masking composition is 0.001 to 0.09% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of the soy masking composition is 0.001 to 0.08% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of the soy masking composition is 0.001 to 0.07% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the soy masking composition is 0.001 to 0.06% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the soy masking composition is 0.001 to 0.05% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the soy masking composition is 0.001 to 0.04% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the soy masking composition is 0.001 to 0.03% by weight based on the total weight of the flavored product.Alternatively, in some embodiments, when added to a flavored product, the concentration of the soy masking composition is 0.001 to 0.02% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the soy masking composition is 0.001 to 0.01% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the soy masking composition is 0.001 to 0.009% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the soy masking composition is 0.001 to 0.008% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the soy masking composition is 0.001 to 0.007% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the soy masking composition is 0.001 to 0.006% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the soy masking composition is 0.001 to 0.005% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the soy masking composition is 0.001 to 0.004% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the soy masking composition is 0.001 to 0.003% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the soy masking composition is 0.001 to 0.002% by weight based on the total weight of the flavored product.

[0058] In some embodiments, when added to a seasoned product, the concentration of the soy masking composition is 0.002 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, the concentration of the soy masking composition is 0.003 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, the concentration of the soy masking composition is 0.004 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, the concentration of the soy masking composition is 0.005 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, the concentration of the soy masking composition is 0.006 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, the concentration of the soy masking composition is 0.007 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of the soy masking composition is 0.008 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of the soy masking composition is 0.009% to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of the soy masking composition is 0.01 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of the soy masking composition is 0.02% to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of the soy masking composition is 0.03 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of the soy masking composition is 0.04 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the soy masking composition is 0.05 to 0.5% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the soy masking composition is 0.06 to 0.5% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the soy masking composition is 0.07 to 0.5% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the soy masking composition is 0.09 to 0.5% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the soy masking composition is 0.09 to 0.5% by weight based on the total weight of the flavored product.Alternatively, in some embodiments, when added to a flavored product, the concentration of the soy masking composition is 0.1 to 0.5% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the soy masking composition is 0.15 to 0.5% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the soy masking composition is 0.2 to 0.5% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the soy masking composition is 0.25 to 0.5% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the soy masking composition is 0.3 to 0.5% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the soy masking composition is 0.35 to 0.5% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the soy masking composition is 0.4 to 0.5% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the soy masking composition is 0.45 to 0.5% by weight based on the total weight of the flavored product.

[0059] In some embodiments, when added to a flavored product, the concentration of the soy-masking composition is 0.001, 0.002, 0.003, 0.004, 0.005, 0.006, 0.007, 0.008, 0.009, 0.01, 0.02, 0.03, 0.04, 0.05, 0.06, 0.07, 0.08, 0.09, 0.1, 0.15, 0.2, 0.25, 0.3, 0.35, 0.4, 0.45, or 0.5% by weight.

[0060] In some embodiments, when added to flavored products, the concentration of the soy-masking composition is 0.05% by weight based on the total weight of the flavored products.

[0061] Therefore, in some embodiments, the composition described in any of the foregoing forms (including in any use or method) further comprises a sweetener. In some embodiments, the composition further comprises a mediator. In some embodiments, the mediator is water. In some embodiments, the flavor-modifying compound is present at a concentration equal to or below its sweetness recognition threshold.

[0062] For example, in some embodiments, the sweetener (according to any of the above embodiments) is present in an amount of about 0.1% to about 12% by weight. In some embodiments, the sweetener is present in an amount of about 0.2% to about 10% by weight. In some embodiments, the sweetener is present in an amount of about 0.3% to about 8% by weight. In some embodiments, the sweetener is present in an amount of about 0.4% to about 6% by weight. In some embodiments, the sweetener is present in an amount of about 0.5% to about 5% by weight. In some embodiments, the sweetener is present in an amount of about 1% to about 2% by weight. In some embodiments, the sweetener is present in an amount of about 0.1% to about 5% by weight. In some embodiments, the sweetener is present in an amount of about 0.1% to about 4% by weight. In some embodiments, the sweetener is present in an amount of about 0.1% to about 3% by weight. In some embodiments, the sweetener is present in an amount of about 0.1% to about 2% by weight. In some embodiments, the sweetener is present in an amount of about 0.1% to about 1% by weight. In some embodiments, the sweetener is present in an amount of about 0.1% to about 0.5% by weight. In some embodiments, the sweetener is present in an amount of about 0.5% to about 10% by weight. In some embodiments, the sweetener is present in an amount of 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 a combination thereof.

[0063] In some other 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 steviol glycoside, mogroside, a derivative of any of the foregoing, such as a glycoside derivative (e.g., a glucosyl compound), or any combination thereof.

[0064] The composition may include any suitable sweetener or a combination of sweeteners. In some embodiments, the sweetener is a common sugar sweetener, such as sucrose, fructose, glucose, and a sweetener composition 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-allulose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, D-malinobiose, and D-leucobionic acid. In some embodiments, the sweetener is selected from semi-synthetic "sugar alcohol" sweeteners, such as erythritol, isomalt, lactitol, mannitol, sorbitol, xylitol, maltodextrin, etc. In some embodiments, the sweetener is selected from artificial sweeteners such as aspartame, saccharin, acesulfame potassium, cyclamate, sucralose, and alitane. In some embodiments, the sweetener may be selected from the group consisting of: cyclamic acid, mogroside, tagatose, maltose, galactose, mannose, sucrose, fructose, lactose, neotame and other aspartame derivatives, glucose, D-tryptophan, glycine, maltitol, lactitol, isomaltitol, hydrogenated glucose syrup (HGS), hydrogenated starch hydrolysate (HSH), steviol glycosides, rebaudioside A and other sweet steviol glycosides, chemically modified steviol glycosides (such as glucosylated steviol glycosides), mogroside, chemically modified mogrosides (such as glucosylated mogrosides), carrelame, and other guanidine sweeteners. In some embodiments, the sweetener is a combination of two or more sweeteners described in this paragraph. In some embodiments, the sweetener may be a combination of two, three, four, or five sweeteners disclosed herein. In some embodiments, the sweetener may be sugar. In some embodiments, the sweetener may be a combination of one or more sugars with other natural and artificial sweeteners. In some embodiments, the sweetener is 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 a combination thereof. In some embodiments, the sugar may be sucrose. In some embodiments, the sugar may be a combination of fructose and glucose.

[0065] Sweeteners may also include, for example, sweetener compositions containing one or more natural or synthetic carbohydrates, such as corn syrup, high-fructose corn syrup, high-maltose corn syrup, glucose syrup, sucralose syrup, hydrogenated glucose syrup (HGS), hydrogenated starch hydrolysate (HSH), or other syrups or sweetener concentrates derived from natural fruit and vegetable sources, or semi-synthetic "sugar alcohol" sweeteners, such as polyols. In some embodiments, non-limiting examples of polyols include erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, isomaltitol, propylene glycol, glycerol, threitol, galactitol, palaginose, reduced isomaltose oligosaccharides, reduced xylose oligosaccharides, reduced gentian oligosaccharides, reduced maltose syrup, reduced glucose syrup, isomaltulose, maltodextrin, etc., as well as sugar alcohols or any other carbohydrates or combinations thereof that can be reduced without adversely affecting taste.

[0066] Sweeteners can be natural or synthetic, including but not limited to agave inulin, agave nectar, agave syrup, amazake, brazzein, brown rice syrup, coconut crystals, coconut sugar, coconut syrup, date sugar, fructan (also known as inulin fiber, fructooligosaccharides, or oligofructose), green stevia, stevia (Steviarebaudiana), rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, boboside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside N, rebaudioside O, rebaudioside M and other steviosides, steviol, steviol extract, honey, Jerusalem artichoke (Jerusalem africanum) Artichoke syrup, licorice root, monk fruit (fruit, powder, or extract), lucuma (fruit, powder, or extract), maple sap (including, for example, sap extracted from sugar maple (Acer saccharum), black maple (Acer nigrum), American red maple (Acer rubrum), silver maple (Acer saccharinum), Norway maple (Acer platanoides), ash-leaved maple (Acer negundo), large-leaved maple (Acer macrophyllum), coarse-toothed maple (Acer grandidentatum), Rocky mountain maple (Acer glabrum), and maple (Acermono), maple syrup, maple sugar, walnut sap (including, for example, sap extracted from white walnut (Juglans cinerea), black walnut (Juglans nigra), ghost walnut (Juglans ailatifolia), and walnut (Juglans regia), birch sap (including, for example, sap extracted from paper birch (Betula)). Sap extracted from various trees including *Betula papyrifera*, *Betula alleghaniensis*, *Betula lenta*, *Betula nigra*, *Betula populifolia*, and *Betula pendula*; sycamore sap (e.g., sap extracted from *Platanus occidentalis*); ironwood sap (e.g., sap extracted from *Ostrya virginiana*); unrefined sucrose (mascobado); molasses (e.g., blackstrap molasses); molasses sugar; monalose; monellin; and cane sugar (also known as natural sugar, unrefined sucrose, or sucrose).Palm sugar, panocha, piloncillo, rapadura, raw sugar, rice syrup, sorghum, sorghum syrup, tapioca syrup (also known as tapioca starch syrup), thaumatin, yacon root, malt syrup, barley malt syrup, barley malt powder, beet sugar, cane sugar Sugar), crystallized fruit juice crystals, caramel, carob syrup, castor oil, hydrogenated starch hydrosol, hydrolyzed canned fruit juice, hydrolyzed starch, invert sugar, anethole, arabinogalactan, concentrated grape juice, syrup, P-4000, acesulfame potassium (also known as acetylsupan potassium or ace-K), aclame (also known as aclame), advans, aspartame, baiyunosdie, neotame, benzamide derivatives, bernadame, aspartame alias (canderel), carrelame and other guanidine sweeteners, plant fiber, corn sugar, conjugated sugars, curculigosin, cyclamates, cyclocaryoside I I), Demerara, Dextran, Dextrin, Diastatic Malt, Dulcin, Sucrol, Valzin, Dulcogenide A, Dulcogenide B, Emulin, Enoxolone, Maltodextrin, Saccharin, Estragole, Ethyl Maltol, Glucoside, Gluconic Acid, Gluconolactone, Glucosamine, Glucuronic Acid, Glycerol, Glycyphillin, Glycyrrhizin, Glycyrrhizin Monoglucuronide, Golden Sugar, Yellow Sugar, Golden Syrup, Sugar, Gynostemma pentaphyllum, Hernandulcin, Isomerized Liquid Sugar, Jall AB juice, chicory root dietary fiber, kynurenine derivatives (including N'-formyl-kynurenine, N'-acetyl-kynurenine, 6-chloro-kynurenine), galactitol, litesse, ligicane, lycasin, N-(4-cyanophenyl)-N-(2,3-methylenedioxybenzyl)guanidinacetic acid, guanidine, farernum syrup, areca nut protein I, areca nut protein II, maltol, crystalline maltitol, maltodextrin, maltotriol, mannosamine, miraculin, mizuame, mogrosides (including, for example, mogroside IV,Monk fruit glycoside V and neomonk fruit glycoside), mukurozioside, nano sugar, naringin dihydrochalcone, neohesperidin dihydrochalcone, nib sugar, black oligosaccharide, norbu, almond syrup, osladin, pekmez, pentadine, periandrin I, perillartine, petphyllum, phenylalanine, phloisosideside I, phlorodizin, phyllodulcin, polyglycitol syrup, polypodoside A, pterocaryoside A A), pectin B, rebiana, refined syrup, rub syrup, rubusoside, selligueain A, shugr, sarmandin I, siraitia grosvenorii, soybean oligosaccharides, Splenda, SRIoxime V, steviol glycosides, steviol disaccharides, steviol glycosides, strogins 1, 2 and 4, sucralonic acid, sucrononate, sugars, sodium suosan, phloridzin, super aspartame, tetrasaccharides, threitol, treacle, trilobtain, tryptophan and its derivatives (6-trifluoromethyl-tryptophan, 6-chloro-D-tryptophan), vanilla sugar, heptenetropeol, betulinum syrup, aspartame-acesulfame potassium, assugrin, and any combination or blend of two or more of them.

[0067] In other embodiments, the sweetener may be a chemically or enzymatically modified natural high-efficiency sweetener. Modified natural high-efficiency sweeteners include glycosylated natural high-efficiency sweeteners, such as glucosyl, galactosyl, or fructosyl derivatives containing 1 to 50 glycosidic residues. Glycosylated natural high-efficiency sweeteners can be prepared by enzymatic transglycosylation reactions catalyzed by various enzymes with transglycosylation activity. In some embodiments, the modified sweetener may be substituted or unsubstituted.

[0068] Additional sweeteners include combinations of any two or more of the sweeteners described above. In some embodiments, the sweetener may comprise a combination of two, three, four, or five sweeteners 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 with 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 composition is free from (or in some embodiments is substantially free from) stevia-derived sweeteners, such as steviol glycosides, glucosylated steviol glycosides, or rebaudioside. For example, in some embodiments, the ingestible composition is free from stevia-derived sweeteners, or contains stevia-derived sweeteners at concentrations not exceeding 1000 ppm, or not exceeding 500 ppm, or not exceeding 200 ppm, or not exceeding 100 ppm, or not exceeding 50 ppm, or not exceeding 20 ppm, or not exceeding 10 ppm, or not exceeding 5 ppm, or not exceeding 3 ppm, or not exceeding 1 ppm.

[0069] In some embodiments, the compositions disclosed herein may comprise any additional ingredients or combinations of ingredients commonly used in food and beverage products, including but not limited to:

[0070] Acids, including, for example, citric acid, phosphoric acid, ascorbic acid, sodium bisulfate, lactic acid, or tartaric acid;

[0071] Bitter components include, for example, caffeine, quinine, green tea, catechins, polyphenols, Robusta coffee bean extract, coffee bean extract, potassium chloride, menthol, or proteins (such as proteins and protein isolates derived from plants, algae, or fungi).

[0072] 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, curcumin, or titanium dioxide;

[0073] Preservatives, including, for example, sodium benzoate, potassium benzoate, potassium sorbate, sodium metabisulfite, sorbic acid, or benzoic acid;

[0074] Antioxidants include, for example, ascorbic acid, calcium disodium EDTA, α-tocopherol, mixed tocopherols, rosemary extract, grape seed extract, resveratrol, or sodium hexametaphosphate;

[0075] Vitamins or functional ingredients, including, for example, resveratrol, Co-Q10, omega-3 fatty acids, theanine, choline chloride (citocoline), cellulose, inulin (chicory root), taurine, ginseng extract, guarana extract, ginger extract, L-phenylalanine, L-carnitine, L-tartrate, D-glucuronide, inositol, bioflavonoids, echinacea, ginkgo biloba, yerba mate, flaxseed oil, Garcinia cambogia peel extract, white tea extract, ribose, milk thistle (milk) Thistle extract, grape seed extract, pyridoxine hydrochloride (vitamin B6), cyanocobalamin (vitamin B12), nicotinamide (vitamin B3), biotin, calcium lactate, calcium pantothenate (pantothenic acid), calcium phosphate, calcium carbonate, chromium chloride, chromium polynicotinate, copper 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 sulfate;

[0076] Clouding agents, including, for example, ester gum, brominated vegetable oil (BVO) or sucrose isobutyrate acetate (SAIB);

[0077] Buffer solutions, including, for example, sodium citrate, potassium citrate, or salts;

[0078] Seasonings, including, for example, propylene glycol, ethanol, glycerin, gum arabic (acacia gum), maltodextrin, modified corn starch, dextrose, natural seasonings, natural seasonings with other natural seasonings (WONF), natural and artificial seasonings, artificial seasonings, silica, magnesium carbonate or tricalcium phosphate; or

[0079] Starch and stabilizers, including, for example, pectin, xanthan gum, carboxymethyl cellulose (CMC), polysorbate 60, polysorbate 80, medium-chain triglycerides, cellulose gel, cellulose gum, sodium caseinate, modified food starch, gum arabic (acacia gum), inulin or carrageenan.

[0080] The compositions disclosed herein can have any suitable pH value. In some embodiments, the pH range is from lower pH to neutral pH. Lower and neutral pH values ​​include, but are not limited to, 1.5 to 9.0, or 2.5 to 8.5; 3.0 to 8.0; 3.5 to 7.5, and 4.0 to 7 pH values.

[0081] The composition according to any one of the foregoing embodiments may further include, in some embodiments, one or more additional flavor-modifying compounds, such as compounds that enhance sweetness (e.g., hesperidin, naringin, glucosylated steviol glycosides, etc.), compounds that block bitterness, compounds that enhance umami, compounds that reduce sourness or licorice flavor, compounds that enhance saltiness, compounds that enhance cooling effects, or any combination thereof.

[0082] Therefore, in some embodiments, the compositions disclosed herein comprise one or more sweetener compounds. Such sweetener compounds include, but are not limited to, naturally derived compounds such as hesperidin, naringenin, glucosylated steviol glycosides, or synthetic compounds such as those described 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, and any compound described in U.S. Patent Application Publication No. 2017 / 0119032. In some embodiments of any of the foregoing embodiments, the composition comprises glucosylated steviol glycosides. As used herein, the term “glucosylated steviol glycoside” refers to the product of enzymatically glucosylating a natural steviol glycoside compound. Glucosylation typically occurs via glycosidic bonds, such as α-1,2, α-1,4, α-1,6, β-1,2, β-1,4, β-1,6, etc. In some embodiments of any of the foregoing embodiments, the composition comprises 3-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazin-5-yl)oxy)-2,2-dimethyl-N-propylpropionamide, N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazin-5-yl)oxy)-2-methyl-propyl-2-yl)isonicotinamide, or any combination thereof.

[0083] In some further embodiments, the compositions disclosed herein comprise one or more other umami or rich flavor enhancing compounds. Such umami or rich flavor enhancing compounds include, but are not limited to, naturally derived compounds, such as (E)-3-(3,4-dimethoxyphenyl)-N-(4-methoxyphenylethyl)acrylamide, or synthetic compounds, such as any of the compounds described in U.S. Patent Nos. 8,735,081; 8,124,121; and 8,968,708.

[0084] In some further embodiments, the 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 analogues thereof, or synthetic compounds, such as any of the compounds described in U.S. Patent Nos. 9,394,287 and 10,421,727.

[0085] In some further embodiments, the compositions disclosed herein comprise one or more bitterness-blocking compounds. Such bitterness-blocking compounds include, but are not limited to, naturally derived compounds, such as menthol or analogues thereof, or synthetic compounds, such as any of the compounds described in U.S. Patent Nos. 8,076,491; 8,445,692; and 9,247,759.

[0086] In some further embodiments, the compositions disclosed herein comprise one or more acidity-regulating compounds.

[0087] In some further embodiments, the compositions disclosed herein comprise one or more taste-improving compounds. Such taste-improving compounds include, but are not limited to, tannins, cellulose materials, bamboo powder, etc.

[0088] In some further embodiments, the compositions disclosed herein comprise one or more flavor-masking compounds. Such flavor-masking compounds include, but are not limited to, cellulose materials, materials extracted from fungi, materials extracted from plants, citric acid, carbonic acid (or carbonates), etc.

[0089] Vanilla-flavored composition: In some embodiments, the vanilla-flavored composition contains vanillin. As used herein, the term "vanilla flavor" refers to vanillin, or vanilla extract, or a mixture of aromatic components (in the form of pure compounds or natural extracts or flavoring preparations) that impart a typical vanilla flavor to a flavored product.

[0090] In some embodiments, the vanilla-flavored composition contains 6% w / w or more vanillin.

[0091] In some embodiments, the vanilla-flavored composition containing vanillin also contains at least one additional ingredient. Examples of such additional ingredient include, but are not limited to, acids (e.g., vanillic acid, 4-hydroxybenzoic acid), aldehydes (e.g., 4-hydroxybenzaldehyde, 4-methoxybenzaldehyde), alcohols (e.g., 4-methoxybenzyl alcohol), ketones (e.g., 2,3-pentanedione), lactones (e.g., 2(3H)-furanone, 5-hexyldihydro-), phenols (e.g., 2-methoxy-phenol, 4-vinyl-guaiacol, 2-methoxy-4-methylphenol, 4-vinylphenol), esters, sulfur compounds, pyrazines, etc.

[0092] In some embodiments, the vanilla-flavored composition containing vanillin according to the embodiments presented herein can be used in liquid or dry form. When used in the latter form, a suitable drying method can be used, such as spray drying of the oil. Alternatively, the composition can be absorbed onto a water-soluble material, such as cellulose, starch, sugar, maltodextrin, gum arabic, etc., or it can be encapsulated. Practical techniques for preparing such a dry form are well known.

[0093] When used in liquid form, vanilla-flavored compositions containing vanillin can be diluted in liquid solvents commonly used in the condiment industry (e.g., propylene glycol, ethanol, triacetin, glycerin, vegetable oil, etc.).

[0094] Examples of vanilla-flavored compositions containing vanillin suitable for the various embodiments presented herein are those disclosed in Torrone (International Journal of Food Science and Technology, Speziale et al.; 2010; 45; 1586-1593).

[0095] In some embodiments, when added to a seasoned product, the concentration of the vanilla flavor composition is 0.001 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, the concentration of the vanilla flavor composition is 0.001 to 0.45% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, the concentration of the vanilla flavor composition is 0.001 to 0.4% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, the concentration of the vanilla flavor composition is 0.001 to 0.35% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, the concentration of the vanilla flavor composition is 0.001 to 0.3% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, the concentration of the vanilla flavor composition is 0.001 to 0.25% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of the vanilla flavor composition is 0.001 to 0.2% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of the vanilla flavor composition is 0.001 to 0.15% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of the vanilla flavor composition is 0.001 to 0.1% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of the vanilla flavor composition is 0.001 to 0.09% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of the vanilla flavor composition is 0.001 to 0.08% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of the vanilla flavor composition is 0.001 to 0.07% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the vanilla flavor composition is 0.001 to 0.06% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the vanilla flavor composition is 0.001 to 0.05% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the vanilla flavor composition is 0.001 to 0.04% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the vanilla flavor composition is 0.001 to 0.03% by weight based on the total weight of the flavored product.Alternatively, in some embodiments, when added to a seasoned product, the concentration of the vanilla flavor composition is 0.001 to 0.02% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of the vanilla flavor composition is 0.001 to 0.01% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of the vanilla flavor composition is 0.001 to 0.009% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of the vanilla flavor composition is 0.001 to 0.008% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of the vanilla flavor composition is 0.001 to 0.007% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of the vanilla flavor composition is 0.001 to 0.006% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the vanilla flavor composition is 0.001 to 0.005% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the vanilla flavor composition is 0.001 to 0.004% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the vanilla flavor composition is 0.001 to 0.003% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the vanilla flavor composition is 0.001 to 0.002% by weight based on the total weight of the flavored product.

[0096] In some embodiments, when added to a seasoned product, the concentration of the vanilla flavor composition is 0.002 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, the concentration of the vanilla flavor composition is 0.003 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, the concentration of the vanilla flavor composition is 0.004 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, the concentration of the vanilla flavor composition is 0.005 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, the concentration of the vanilla flavor composition is 0.006 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, the concentration of the vanilla flavor composition is 0.007 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of the vanilla flavor composition is 0.008 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of the vanilla flavor composition is 0.009 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of the vanilla flavor composition is 0.01 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of the vanilla flavor composition is 0.02 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of the vanilla flavor composition is 0.03 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of the vanilla flavor composition is 0.04 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of the vanilla flavor composition is 0.05 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of the vanilla flavor composition is 0.06 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of the vanilla flavor composition is 0.07 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of the vanilla flavor composition is 0.09 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of the vanilla flavor composition is 0.09 to 0.5% by weight based on the total weight of the seasoned product.Alternatively, in some embodiments, when added to a seasoned product, the concentration of the vanilla flavor composition is 0.1 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of the vanilla flavor composition is 0.15 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of the vanilla flavor composition is 0.2 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of the vanilla flavor composition is 0.25 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of the vanilla flavor composition is 0.3 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of the vanilla flavor composition is 0.35 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a seasoned product, the concentration of the vanilla flavor composition is 0.4 to 0.5% by weight based on the total weight of the seasoned product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the vanilla-flavored composition is 0.45 to 0.5% by weight based on the total weight of the flavored product.

[0097] In some embodiments, when added to a flavored product, the concentration of the vanilla flavor composition is based on the total weight of the flavored product and is 0.001, 0.002, 0.003, 0.004, 0.005, 0.006, 0.007, 0.008, 0.009, 0.01, 0.02, 0.03, 0.04, 0.05, 0.06, 0.07, 0.08, 0.09, 0.1, 0.15, 0.2, 0.25, 0.3, 0.35, 0.4, 0.45, or 0.5% by weight.

[0098] In some embodiments, when added to a flavored product, the concentration of the vanilla flavor composition is 0.06% by weight based on the total weight of the flavored product.

[0099] Creamy Flavor Composition: In some embodiments, the creamy flavor composition comprises lactones. As used herein, the term "vanilla flavor" refers to a mixture of extracts or aromatic components (in the form of pure compounds or natural extracts or flavoring preparations) that impart a typical dairy creamy flavor to a flavored product.

[0100] In some embodiments, the creamy flavor composition contains 1% w / w or more lactones. Suitable lactones include δ-decanolide, γ-decanolide, dodecanolide, or furanol, etc.

[0101] In some embodiments, the cream-flavored composition further comprises at least one additional ingredient. Examples of such additional ingredient include, but are not limited to, acids (e.g., butyric acid), aldehydes (e.g., acetaldehyde, benzaldehyde, 4-methoxy-), ketones (e.g., 2,3-pentanedione, 2-octanone), lactones (e.g., 2(3H)-furanone, 5-hexyldihydro-, 2H-pyran-2-one, tetrahydro-6-pentyl-), phenols (e.g., methoxyphenol, 4-vinyl-guaiacol, 2-methoxy-4-methylphenol, 4-vinylphenol), sulfur compounds (e.g., methane, thiobis-, 5-thiazolylethanol, 4-methyl-), alcohols, esters, pyrazines, etc.

[0102] In some embodiments, the creamy flavor composition according to the embodiments presented herein can be used in liquid or dry form. When used in the latter form, a suitable drying method can be used, such as spray drying the oil. Alternatively, the composition can be absorbed onto a water-soluble material, such as cellulose, starch, sugar, maltodextrin, gum arabic, etc., or it can be encapsulated. Practical techniques for preparing this dry form are well known.

[0103] When used in liquid form, the creamy flavor composition can be diluted in liquid solvents commonly used in the condiment industry (e.g., propylene glycol, ethanol, triacetin, glycerin, vegetable oil, etc.).

[0104] In some embodiments, when added to a flavored product, the concentration of the cream flavor composition is 0.001 to 0.5% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, the concentration of the cream flavor composition is 0.001 to 0.45% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, the concentration of the cream flavor composition is 0.001 to 0.4% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, the concentration of the cream flavor composition is 0.001 to 0.35% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, the concentration of the cream flavor composition is 0.001 to 0.3% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, the concentration of the cream flavor composition is 0.001 to 0.25% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the cream flavor composition is 0.001 to 0.2% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the cream flavor composition is 0.001 to 0.15% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the cream flavor composition is 0.001 to 0.1% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the cream flavor composition is 0.001 to 0.09% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the cream flavor composition is 0.001 to 0.08% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the cream flavor composition is 0.001 to 0.07% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the cream flavor composition is 0.001 to 0.06% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the cream flavor composition is 0.001 to 0.05% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the cream flavor composition is 0.001 to 0.04% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the cream flavor composition is 0.001 to 0.03% by weight based on the total weight of the flavored product.Alternatively, in some embodiments, when added to a flavored product, the concentration of the cream flavor composition is 0.001 to 0.02% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the cream flavor composition is 0.001 to 0.01% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the cream flavor composition is 0.001 to 0.009% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the cream flavor composition is 0.001 to 0.008% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the cream flavor composition is 0.001 to 0.007% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the cream flavor composition is 0.001 to 0.006% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the cream flavor composition is 0.001 to 0.005% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the cream flavor composition is 0.001 to 0.004% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the cream flavor composition is 0.001 to 0.003% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the cream flavor composition is 0.001 to 0.002% by weight based on the total weight of the flavored product.

[0105] In some embodiments, when added to a flavored product, the concentration of the cream flavor composition is 0.002 to 0.5% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, the concentration of the cream flavor composition is 0.003 to 0.5% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, the concentration of the cream flavor composition is 0.004 to 0.5% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, the concentration of the cream flavor composition is 0.005 to 0.5% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, the concentration of the cream flavor composition is 0.006 to 0.5% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, the concentration of the cream flavor composition is 0.007 to 0.5% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the cream flavor composition is 0.008 to 0.5% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the cream flavor composition is 0.009 to 0.5% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the cream flavor composition is 0.01 to 0.5% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the cream flavor composition is 0.02 to 0.5% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the cream flavor composition is 0.03 to 0.5% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the cream flavor composition is 0.04 to 0.5% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the cream flavor composition is 0.05 to 0.5% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the cream flavor composition is 0.06 to 0.5% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the cream flavor composition is 0.07 to 0.5% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the cream flavor composition is 0.09 to 0.5% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the cream flavor composition is 0.09 to 0.5% by weight based on the total weight of the flavored product.Alternatively, in some embodiments, when added to a flavored product, the concentration of the cream flavor composition is 0.1 to 0.5% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the cream flavor composition is 0.15 to 0.5% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the cream flavor composition is 0.2 to 0.5% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the cream flavor composition is 0.25 to 0.5% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the cream flavor composition is 0.3 to 0.5% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the cream flavor composition is 0.35 to 0.5% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the cream flavor composition is 0.4 to 0.5% by weight based on the total weight of the flavored product. Alternatively, in some embodiments, when added to a flavored product, the concentration of the creamy flavor composition is 0.45 to 0.5% by weight based on the total weight of the flavored product.

[0106] In some embodiments, when added to a flavored product, the concentration of the creamy flavor composition is 0.001 or 0.002 or 0.003 or 0.004 or 0.005 or 0.006 or 0.007 or 0.008 or 0.009 or 0.01 or 0.02 or 0.03 or 0.04 or 0.05 or 0.06 or 0.07 or 0.08 or 0.09 or 0.1 or 0.15 or 0.2 or 0.25 or 0.3 or 0.35 or 0.4 or 0.45 or 0.5% by weight.

[0107] In some embodiments, when added to a flavored product, the concentration of the creamy flavor composition is 0.015% by weight based on the total weight of the flavored product.

[0108] Seasoned products

[0109] In some embodiments, this disclosure provides flavored articles comprising compositions according to embodiments described herein.

[0110] As used herein, the term "flavored products" includes, but is not limited to, various food products, confectionery products, baked goods, sweets, savory products, fermented products, dairy products, beverages, oral care products, nutritional foods, and pharmaceuticals.

[0111] Exemplary food products include, but are not limited to, refrigerated snacks, sweet and savory snacks, fruit snacks, potato chips / crisps, puffed snacks, tortillas / cornflakes, popcorn, pretzels, nuts, other sweet and savory snacks, snack bars, granola bars, breakfast bars, energy bars, fruit bars, other snack bars, meal replacement products, weight loss products, recovery drinks, ready-to-eat foods, canned ready-to-eat foods, frozen ready-to-eat foods, dried ready-to-eat foods, refrigerated ready-to-eat foods, dinner mixes, meat analogues, frozen pizzas, and cold... Pizza, soup, canned soup, dehydrated soup, instant soup, chilled soup, UHT soup, frozen soup, pasta (pasta), canned pasta, dried pasta, frozen / fresh pasta, noodles, plain noodles, instant noodles, cup / bowl instant noodles, bagged instant noodles, frozen noodles, snack noodles, dried foods, dessert mixtures, sauces, dressings and condiments, herbs and spices, spreads, jams and preserves, honey, chocolate spreads, nut spreads and yeast spreads.

[0112] Exemplary confectionery products include, but are not limited to, chewing gum (including sugary gum, sugar-free gum, functional gum, and bubble gum), filled candies, chocolates and other chocolate confectionery, medicated candies, lozenges, tablets, pasteurees, mints, standard mints, strong mints, chewy candies, hard candies, boiled candies, breath fresheners and other oral care films or strips, candy canes, lollipops, soft candies, jelly candies, sticky candies, caramel, hard and crunchy candies, lactose candies, toffee, licorice candies, gelatin candies, gummy candies, jelly candies, nougat, fondant, combinations of one or more of the above, and edible flavor compositions incorporating one or more of the above.

[0113] Exemplary baked products include, but are not limited to, bread, packaged / industrial bread, bulk / artificial bread, pastries, cakes, packaged / industrial cakes, bulk / artificial cakes, biscuits, chocolate-coated biscuits, sandwich biscuits, savory biscuits and crispy biscuits, and bread substitutes.

[0114] Exemplary confectionery products include, but are not limited to, breakfast cereals, instant (“RTE”) cereals, family breakfast cereals, flakes, cereals, other instant cereals, children’s breakfast cereals, and hot cereals.

[0115] Exemplary delicious products include, but are not limited to, savory snacks (potato chips, crisps, nuts, tortillas, pretzels, cheese snacks, corn snacks, potato snacks, instant popcorn, microwaveable popcorn, pork rinds, nuts, crackers, cracker snacks, breakfast cereals, meats, meat jelly, cured meats (ham, bacon), luncheon meat / breakfast meats (hot dogs, cold cuts, sausages), tomato products, margarine, peanut butter, soups (clear soup, canned soup, cream soup, instant soup, UHT soup), canned vegetables, and pasta sauces.

[0116] Exemplary dairy products include, but are not limited to, cheese, cheese sauce, cheese-based products, ice cream, ready-to-eat ice cream, single-serving dairy ice cream, single-serving water ice cream, multi-pack dairy ice cream, multi-pack water ice cream, family-sized ice cream, family-sized dairy ice cream, ice cream desserts, bulk ice cream, family-sized water ice cream, frozen yogurt, artisanal ice cream, dairy products, milk, fresh / pasteurized milk, whole milk fresh / pasteurized milk, semi-skimmed fresh / pasteurized milk, extended shelf life / UHT milk, whole milk extended shelf life / UHT milk, semi-skimmed milk Long shelf life / UHT milk, non-fat long shelf life / UHT milk, goat milk, condensed milk / unsalted condensed milk, pure condensed milk / unsalted condensed milk, flavored, functional and other condensed milk, flavored milk beverages, dairy-based flavored milk beverages, flavored milk beverages with fruit juice, soy milk, yogurt beverages, fermented milk beverages, creamer for coffee, milk powder, flavored milk powder beverages, cream, yogurt, plain / natural yogurt, flavored yogurt, jelly yogurt, probiotic yogurt, drinking yogurt, regular drinking yogurt, probiotic drinking yogurt, frozen and shelf-stable desserts, dairy-based desserts, soy-based desserts.

[0117] Exemplary beverages include, but are not limited to, flavored water, soft drinks, fruit drinks, coffee-based drinks, tea-based drinks, fruit juice-based drinks (including fruits and vegetables), milk-based drinks, gelled drinks, carbonated or non-carbonated drinks, powdered drinks, alcoholic or non-alcoholic drinks, and ready-to-drink liquid formulations of these beverages.

[0118] Exemplary fermented foods include, but are not limited to, cheese and cheese products, meat and meat products, soybeans and soybean products, fish and fish products, grains and grain products, and fruits and fruit products.

[0119] Non-animal protein materials and products made from them

[0120] Products designed to replace or substitute for meat or dairy products typically rely on a variety of non-animal-derived materials, such as starches and proteins derived from plants, algae, and fungi, to mimic the texture and flavor of meat or dairy. Non-limiting examples of such plant-based proteins include soy protein, pea protein, sorghum protein, and cereal protein. Due to the compositional differences between such plant-based and animal-derived materials, such as the lack of glutamate-containing proteins and glutathione, these products may lack the umami and / or rich flavor that consumers traditionally associate with meat or dairy.

[0121] Therefore, in some forms, this disclosure provides a flavored product comprising plant-based materials (e.g., plant-based starch, plant-based protein, or combinations thereof) and the compositions disclosed herein. In some further embodiments, the flavored product may include any of the features described above for the composition. In some embodiments, the flavored product is a beverage, such as soy milk, almond milk, rice milk, oat milk, protein drinks, meal replacement drinks, or other similar products. In some other embodiments, the flavored product is a meat substitute, such as a plant-based chicken product (e.g., plant-based chicken nuggets), a plant-based beef product (e.g., plant-based burgers), and so on. In some other embodiments, the flavored product is a protein powder, a dietary substitute powder, a plant-based creamer for coffee or tea, etc. In some further embodiments, any such product contains additional ingredients and has additional features, such as those commonly used in the preparation and / or manufacture of such products. For example, according to known techniques in the relevant art, the composition may be combined with other flavorings and taste modifiers, or even encapsulated in certain materials.

[0122] In some other embodiments similar to the above embodiments, proteins or starches from algae or fungi may be used instead of plant starches or proteins, or in combination with plant starches or proteins.

[0123] Non-meat protein materials and products made from them

[0124] Certain non-meat animal proteins, such as milk proteins and proteins from bone broth, are commonly used in food and are also sold as the main ingredient in some protein powders. Such proteins can impart a flavor profile lacking the full umami or richness that consumers might desire. This is particularly true for protein isolates, such as whey protein, collagen, casein, etc. Therefore, this disclosure provides ingestible compositions comprising non-meat animal proteins and the compositions disclosed herein. According to embodiments described in the preceding sections of this disclosure, the compositions disclosed herein can be present in any suitable combination. In some embodiments, the non-meat animal protein is a bone protein, such as collagen derived from animal bones, such as cows, pigs, donkeys, horses, chickens, ducks, goats, geese, rabbits, lambs, sheep, buffalo, ostriches, camels, etc. In some embodiments, the non-meat animal protein is a milk protein, such as whey protein, casein, or any combination thereof. The milk can be from any suitable animal, such as cows, donkeys, horses, sheep, buffalo, camels, etc.

[0125] The compositions disclosed herein may also be included in certain food or beverage products, including animal milk or materials derived from animal milk. Such products include cheese, cheese spreads, yogurt, kefir, milk, processed dairy products, cheese curds, sour cream, butter, etc.

[0126] Example

[0127] Example 1: Effect of the composition according to the embodiments proposed herein on the sensory properties of pea protein solution.

[0128] Preparation of pea protein solution: Heat water to 55°C and add sucrose and pea protein, in amounts sufficient to achieve a final concentration of 3% by weight for each. Then, use an Ultra-Turax T50 dispersion tool at speed 2 to mix the sucrose, pea protein, and water for 10 minutes. Aliquot the resulting solution into individual 200ml containers and pasteurize. Store the pasteurized solution at 4°C.

[0129] Sensory evaluation: The following test solutions were produced:

[0130] 1. Control solution: Pea protein solution.

[0131] 2. Test solution A: Pea protein solution + 0.03% by weight yeast lysate (DSM MODUMAX).

[0132] 3. Test solution B: Pea protein solution + 0.03% by weight yeast lysate (MODUMAX of DSM) + 0.05% by weight soybean masking composition (containing glucosylated steviol glycosides and salts).

[0133] 4. Test solution C: Pea protein solution + 0.03% by weight yeast lysate (MODUMAX of DSM) + 0.05% by weight soybean masking composition (containing glucosylated steviol glycosides and salts) + 0.015% by weight cream flavoring.

[0134] 5. Test solution D: Pea protein solution + 0.03% by weight yeast lysate (MODUMAX of DSM) + 0.05% by weight soybean masking composition (containing glucosylated steviol glycosides and salts) + 0.06% by weight vanilla flavoring.

[0135] Test solutions 1 through 5 were evaluated using a group of subjects. Results are shown in Figures 1 to 3 And Tables 1 to 3 below.

[0136] Table 1:

[0137] Sensory characteristics control solution Test solution A Test solution B probability sweet 2.07B 2.00B 3.36A 0.0011** bitterness 2.05A 1.79AB 1.29B 0.0485* astringent 2.36A 1.57B 1.29B 0.0111* Thickness 1.00B 1.43A 1.50A 0.0817！ green flavor(green) 2.50A 2.14A 1.14B 0.0144* Oral covering sensation 1.71 1.93 2.29 0.4046 Grain flavor 2.21 1.93 1.86 0.705

[0138] 0.03% by weight of yeast lysate reduced the perceived astringency and bitterness of pea protein solutions (see control solution and test solution A, and...). Figure 1 The addition of 0.05% by weight of a soybean masking composition (containing glucosylated steviol glycosides and salts) further reduced the perceived bitterness and raw, grassy taste characteristics of the pea protein solution (see control solution, test solution A, and test solution B, and...). Figure 1 Additionally, the addition of 0.05% by weight of a soybean masking composition (containing glucosylated steviol glycosides and salts) increased the perceived sweetness of the pea protein solution.

[0139] Table 2:

[0140] Sensory characteristics control solution Test solution A Test solution C probability sweet 1.88B 2.06B 3.44A 0.0003** bitterness 2.06A 1.63B 0.88C 0.0003** astringent 2.31A 2.06A 1.06B 0.0140* Oral covering sensation 1.56B 1.56B 2.25A 0.0952！ Thickness 0.75A 0.88B 1.75A 0.0069** Raw green flavor 2.50A 2.19A 1.50B 0.0243* Creamy 0.25B 0.69B 2.00A 0.30

[0141] 0.03% by weight of yeast lysate reduced the perceived bitterness of pea protein solutions (see control solution and test solution A, and...). Figure 2 The addition of 0.05% by weight of a soy masking composition (containing glucosylated steviol glycosides and salt) and a creamy flavoring further reduced the perceived bitterness of the pea protein solution (see control solution, test solution A, and test solution C, and...). Figure 2 Additionally, the addition of 0.05% by weight of a soybean masking composition (containing glucosylated steviol glycosides and salt) and a creamy flavoring increased the perceived sweetness, mouthfeel, thickness, and creamy characteristics of the pea protein solution. Furthermore, a reduction in the perceived raw, grassy taste was noted.

[0142] Table 3:

[0143] Sensory characteristics control solution Test solution A Test solution C probability sweet 2.44B 2.50B 3.56A 0.0016 bitterness 2.94A 2.13B 1.31C 0.0103 Raw green flavor 2.75A 2.31A 1.31B 0.0077 Creamy 0.50C 1.31B 2.13A 0.014 Vanilla flavor 0.44B 0.25B 3.56A <0.0001 astringent 2.38 2 1.81 0.3927 Oral covering sensation 1.38 1.94 2 0.2233 Thickness 1.31 2 2.13 0.1314

[0144] 0.03% by weight of yeast lysate reduced the perceived bitterness of pea protein solutions and increased the perceived creaminess (see control and test solutions A, and...). Figure 3 The addition of 0.05% by weight of a soy masking composition (containing glucosylated steviol glycosides and salt) and vanilla flavoring further reduced the perceived bitterness of the pea protein solution (see control solution, test solution A and test solution D, and...). Figure 3 Additionally, the addition of 0.05% by weight of a soy-masking composition (containing glucosylated steviol glycosides and salt) and a creamy flavoring enhances the perceived sweetness, vanilla flavor, and creaminess.

[0145] Further studies were conducted using the following test solutions:

[0146] 6. Control solution: Pea protein solution.

[0147] 7. Test solution E: Pea protein solution + 0.05% by weight of soybean masking composition (containing glucosylated steviol glycosides and salts).

[0148] 8. Test solution F: Pea protein solution + 0.015% by weight of cream flavoring.

[0149] 9. Test solution G: Pea protein solution + 0.06% by weight of vanilla flavoring.

[0150] Test solutions 6 to 9 were evaluated using a group of subjects. Results are shown in Figures 4 to 6 And Tables 4 to 6 below.

[0151] Table 4:

[0152] Sensory characteristics control solution Test solution E probability Sweetness** 2.00 3.14 0.0029** bitterness! 2.64 1.71 0.0876* astringent 2.50 2.07 0.40 Oral sensation of fullness* 1.00 2.07 0.0415* Thickness* 1.14 2.00 0.0167* Grain flavor** 2.50 1.43 0.0034** Fresh green flavor! 2.21 1.14 0.0517！ Creamy texture*** 0.00 2.00 0.09

[0153] Adding 0.05% by weight of a soybean masking composition (containing glucosylstevioside and salt) to a pea protein solution resulted in seven statistically distinct sensory effects: a decrease in the perception of the descriptors "bitter," "cereal," and "raw" tastes was noted. Conversely, an increase in the perception of the descriptors "sweet," "mouthfeel," "thickness," and "creaminess" was noted. See Figure 4 .

[0154] Table 5:

[0155] Sensory characteristics control solution Test solution F probability Sweetness** 1.93 2.36 0.0781！ bitterness! 2.5 2.29 0.5338 Astringency > 2.36 2.36 >0.9999 A feeling of being enveloped in the mouth! 1.07 1.43 0.0941！ Thickness 0.93 1.14 0.1996 Grain flavor 2.21 2.29 0.8461 Raw green flavor 2.14 1.71 0.1723 Creamy 0.14 0.5 0.4108

[0156] Adding 0.06% by weight of vanilla flavoring to pea protein solutions resulted in two statistically distinct sensory effects: a decrease in the perception of the descriptor "astringency" was noted. Conversely, an increase in the perception of the descriptors "sweetness" and "oral coating" was observed. See Figure 5 .

[0157] Table 6:

[0158] Sensory characteristics control solution Test solution G probability Sweet! 2.19 2.63 0.09 bitterness 2.06 2.31 0.47 Astringent taste! 2.44 1.81 0.10 Oral covering sensation 1.63 1.75 0.82 Thickness 1.56 1.31 0.45 Grain flavor 2.63 1.75 0.13 Green fragrance 1.63 1.44 0.71 Creamy texture* 0.63 2.13 0.03 Vanilla flavor** 0.81 3.38 0.00

[0159] Adding 0.015% by weight of a creamy flavoring to a pea protein solution resulted in four statistically distinct sensory effects: an increase in the perception of the descriptors "sweet," "creamy," and "vanilla." See [link / reference]. Figure 6 .

[0160] All publications cited throughout this document are incorporated herein by reference in their entirety. Although various forms of the invention have been described above with reference to embodiments and preferred embodiments, it should be understood that the scope of the invention is not limited by the foregoing description, but rather by the appended claims as properly interpreted under the principles of patent law.

Claims

1. A composition for reducing off-flavors of pea protein, comprising: (a) a yeast lysate; (b) a flavor composition that is: (i) a soy masking composition comprising a steviol glycoside having additional glucose units added to a base steviol glycoside molecule by enzymatic glycosylation; and (c) a pea protein having off-flavors, wherein the off-flavors are bitter, astringent, and green, wherein the concentration of yeast lysate in the composition is 0.03 to 0.09 wt.%, based on the total weight of the composition, and wherein the concentration of soy masking composition in the composition is 0.05 to 0.5 wt.%, based on the total weight of the composition.

2. The composition for reducing off-flavors of pea protein of claim 1, wherein the flavor composition further comprises: (ii) a vanilla flavor composition comprising vanillin; (iii) a creamy flavor composition comprising a lactone; or (iv) any combination thereof.

3. Use of a flavor-modifying composition to improve the flavor profile of a flavored article, wherein the flavored article comprises a pea protein having off-flavors, wherein the off-flavors are bitter, astringent, and green, and wherein the flavor-modifying composition comprises: (a) a yeast lysate; and (b) a flavor composition that is: (i) a soy masking composition comprising a steviol glycoside having additional glucose units added to a base steviol glycoside molecule by enzymatic glycosylation, wherein improving the flavor profile comprises: reducing bitter, reducing astringent, and reducing green notes, wherein the concentration of yeast lysate in the flavored article is 0.03 to 0.09 wt.%, based on the total weight of the flavored article, and wherein the concentration of soy masking composition in the flavored article is 0.05 to 0.5 wt.%, based on the total weight of the flavored article.

4. The use of claim 3, wherein the flavor composition further comprises: (ii) a vanilla flavor composition comprising vanillin; (iii) a creamy flavor composition comprising a lactone; or (iv) any combination thereof.

5. The use of claim 3, wherein improving flavor profile further comprises: increasing sweet, increasing mouth coating, increasing creaminess, increasing creamy notes, increasing vanilla notes, reducing grainy notes, or any combination thereof.

6. A flavored article comprising the composition of claim 1 or 2.

7. The flavored article of claim 6, wherein the flavored article is a food or beverage product.

8. A method of improving the flavor profile of a flavored article, the method comprising: providing a flavored article comprising a pea protein having off-flavors, wherein the off-flavors are bitter, astringent, and green; and introducing into the flavored article a flavor-modifying composition comprising: (a) a yeast lysate; (b) a flavor composition that is: (i) a soy masking composition comprising a steviol glycoside having additional glucose units added to a base steviol glycoside molecule by enzymatic glycosylation, wherein improving the flavor profile comprises: reducing bitter, reducing astringent, and reducing green notes, wherein the flavor-modifying composition is incorporated such that the concentration of yeast lysate in the flavored article is 0.03% to 0.09% by weight, based on the total weight of the flavored article, and the concentration of the soy masking composition in the flavored article is 0.05% to 0.5% by weight, based on the total weight of the flavored article.

9. The method of claim 8, wherein the flavor composition further comprises: (ii) a vanilla flavor composition comprising vanillin; (iii) a buttery flavor composition comprising a lactone; or (iv) any combination thereof.

10. The method of claim 8, wherein, Improving the flavor profile further comprises: increasing sweetness, increasing mouth coating, increasing creaminess, increasing buttery character, increasing vanilla character, decreasing cereal character, or any combination thereof.

11. A flavored article formed according to the method of any one of claims 8 to 10.

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