Sensory modifiers for effervescent compositions

Abstract

An effervescent composition having an effervescent agent and a sensory modifier, the effervescent agent comprising an acid and a base, such that when the effervescent composition is added to an aqueous solution, the saltiness of the aqueous solution is reduced compared to when an equivalent effervescent composition without the sensory modifier is added.

Description

[0001] Cross-reference to related applications

[0002] This application claims the benefit of U.S. Provisional Application No. 63 / 158,527, filed March 9, 2021; U.S. Provisional Application No. 63 / 158,786, filed March 9, 2021; and U.S. Provisional Application No. 63 / 187,572, filed May 12, 2021, the full text of each of which is incorporated herein by reference. Background Technology

[0003] Effervescent tablets and powders are commonly used by consumers for a variety of applications. However, in some cases, consumers can discern that beverages prepared with effervescent tablets and powders have sensory and temporal taste characteristics different from similar beverages without effervescent components. For example, beverages prepared from effervescent tablets and powders may have increased saltiness, increased bitterness, and / or unfamiliar sensory properties such as astringency and metallic taste. These sensory properties can limit consumer preference for these products and restrict the application of effervescent compositions. Summary of the Invention

[0004] This disclosure provides compositions comprising an effervescent agent and a sensory modifier. The effervescent agent comprises an acid and a base. The sensory modifier comprises dicaffeoylquinic acid or a salt thereof, and one or more compounds selected from the group consisting of: monocaffeoylquinic acid, monoferoylquinic acid, diferoylquinic acid, monocoumaroylquinic acid, dicoumaroylquinic acid, and their salts. When the composition is added to water or an aqueous solution, the resulting solution has a lower saltiness relative to an aqueous solution prepared with an equivalent composition without the sensory modifier. When the composition is added to water, the resulting solution has a lower saltiness intensity value relative to an aqueous solution prepared with an equivalent composition without the sensory modifier by at least 1 unit, at least 2 units, at least 3 units, at least 4 units, or at least 5 units, wherein the saltiness intensity value is measured by a standardized saltiness intensity test.

[0005] The composition may be in tablet, cube, or powder form. The composition may contain at least 20% (by weight)%, at least 30% (by weight)%, at least 40% (by weight)%, at least 45% (by weight)%, or at least 50% (by weight) of effervescent agent. The composition may contain 20% (by weight)-70% (by weight)%, 30% (by weight)-65% (by weight)%, or 40% (by weight)-60% (by weight) of effervescent agent. The effervescent agent may contain an acid and a base in a ratio of 0.25:1 to 3:1. The base of the effervescent agent may be selected from the group consisting of: potassium bicarbonate, sodium bicarbonate, sodium carbonate, sodium sesquicarbonate, potassium carbonate, magnesium carbonate, calcium carbonate, and combinations thereof. The acid of the effervescent agent may be selected from the group consisting of: citric acid, aspartic acid, malic acid, adipic acid, tartaric acid, fumaric acid, succinic acid, sodium pyrophosphate, lactic acid, cyclohexanesulfonic acid, amino acid hydrochloride, its acidic salt, its acid anhydride, and combinations thereof.

[0006] The sensory modifier may comprise at least 1% (by weight) %, at least 2% (by weight) %, at least 3% (by weight) %, at least 4% (by weight) %, at least 5% (by weight) %, at least 6% (by weight) %, at least 7% (by weight) %, or at least 8% (by weight) %. The sensory modifier may comprise 1%-10% (by weight) %, 2%-8% (by weight) %, or 3%-6% (by weight) %. Dicaffeoylquinic acid or dicaffeoylquinic acid salts may comprise at least one compound selected from the group consisting of: 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid, and their salts. The total amount of all dicaffeoylquinic acids and dicaffeoylquinic salts present in the sensory modifier may account for 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, 50% or more, 60% or more, 70% or more, 25%-75% or 40%-60% by weight of the total weight of the sensory modifier. The sensory modifier may contain monocaffeoylquinic components selected from the group consisting of chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, and their salts. The sensory modifier may contain a monocaffeoylquine component and a dicaffeoylquine component, wherein the monocaffeoylquine component and the dicaffeoylquine component together account for more than 50 (by weight)% of the sensory modifier, preferably more than 60 (by weight)%, more than 70 (by weight)%, more than 80 (by weight)%, more than 90 (by weight)% or more than 95 (by weight)%. Sensory modifiers may contain less than 0.3% (by weight) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or less than 0.05% (by weight) of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate, or acetic acid; or less than about 0.05% (by weight) of chlorophyll; or less than 0.1% (by weight) of furan, furan-containing chemicals, theobromine, theophylline, or trigonelline, expressed as a weight percentage based on the dry weight of the sensory modifier. Sensory modifiers may contain 0% (by weight) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or 0% (by weight) of chlorophyll.

[0007] The composition may additionally contain a sweetener, preferably a high-intensity sweetener, such as steviol glycosides. The composition may contain at least 2% (by weight), at least 3% (by weight), at least 4% (by weight), at least 5% (by weight), at least 6% (by weight), or at least 7% (by weight) of steviol glycosides. The steviol glycosides may contain at least one of rebaudioside A, rebaudioside B, rebaudioside D, and rebaudioside M. Based on the total weight of the steviol glycoside compounds in the effervescent composition, the steviol glycosides may contain at least 80% (by weight) of rebaudioside M.

[0008] The composition may additionally comprise dry powdered creamer, vitamins, minerals, antacids, electrolytes, analgesics, or combinations thereof. The composition may contain at least 1% (by weight), at least 5% (by weight), at least 10% (by weight), at least 15% (by weight), at least 20% (by weight), at least 25% (by weight), or at least 30% (by weight) of dry powdered creamer, vitamins, minerals, antacids, electrolytes, analgesics, or combinations thereof.

[0009] For example, this disclosure provides a composition comprising dry powdered creamer, an effervescent agent comprising acid and alkali, and a sensory modifier. The composition may contain at least 10% (by weight)%, at least 15% (by weight)%, at least 20% (by weight)%, at least 25% (by weight)%, or at least 30% (by weight) of creamer. The composition may contain 10% (by weight)-60% (by weight)%, 15% (by weight)-55% (by weight)%, 20% (by weight)-50% (by weight)%, or 25% (by weight)-45% (by weight) of creamer. The creamer may include non-dairy creamer. The creamer may include lactose-free non-dairy creamer. The non-dairy creamer may include powdered coconut milk, powdered almond milk, powdered soy milk, powdered rice milk, or combinations thereof. The creamer may include dried animal milk powder.

[0010] This disclosure also provides a beverage prepared by adding a composition comprising an effervescent agent and a sensory modifier to water or an aqueous solution. The beverage may contain 50 ppm to 1000 ppm of the sensory modifier. The beverage may contain 75 ppm to 600 ppm of the sensory modifier. The beverage may contain 100 ppm to 500 ppm of the sensory modifier. The beverage may contain a sweetener. The beverage may contain steviol glycosides. The beverage may be a coffee beverage. When the composition is added to water or an aqueous solution, foam can form. The foam can form across the top of the beverage. After the composition is added to water or an aqueous solution, the foam can remain on top of the beverage for at least 30 seconds, at least 1 minute, or at least 2 minutes.

[0011] This disclosure further provides a beverage product, such as a dry powder beverage comprising a composition including an effervescent agent containing an acid and a base, and a sensory modifier.

[0012] This disclosure also provides a method for preparing a beverage with reduced saltiness. The method includes adding an effervescent composition comprising an effervescent agent and a sensory modifier to water or an aqueous solution to form a beverage composition, wherein the effervescent composition comprises an acid and a base, and the sensory modifier comprises (i) dicaffeoylquinic acid or a salt thereof, and (ii) one or more compounds selected from the group consisting of monocaffeoylquinic acid, monoferoylquinic acid, diferoylquinic acid, monocoumaroylquinic acid, dicoumaroylquinic acid, and their salts, wherein the saltiness of the beverage composition is reduced relative to the saltiness of a beverage prepared with an equivalent effervescent composition without the sensory modifier. The saltiness intensity value of the beverage is reduced by at least 1 unit, at least 2 units, at least 3 units, at least 4 units, or at least 5 units relative to the saltiness intensity value of a beverage prepared with an equivalent effervescent composition without the sensory modifier, wherein the saltiness intensity value is measured by a standardized saltiness intensity test. Attached Figure Description

[0013] The accompanying figures illustrate, in a manner that is not restrictive, the various aspects described herein.

[0014] Figure 1 An image of an effervescent coffee creamer tablet as described in Example 4 is shown.

[0015] Figure 2 The image shows a coffee creamer tablet encapsulated as described in Example 5.

[0016] Figure 3 A coffee beverage prepared using coffee creamer tablets encapsulated according to Example 5 is shown.

[0017] Figure 4 The coffee beverage prepared using the encapsulated coffee creamer tablets according to Example 5 is shown after approximately 1 minute.

[0018] Figure 5 The comparison between the 1.5g tablets and 6g cubes described in Example 4 is shown. Detailed Implementation

[0019] Reference will now be made specifically to certain aspects of the subject matter disclosed herein, examples of which are partially illustrated in the accompanying drawings. While the disclosed subject matter will be described in conjunction with the enumerated claims, it should be understood that the illustrated subject matter is not intended to limit the claims to the disclosed subject matter.

[0020] In this document, unless the context clearly requires otherwise, the terms "an," "a," or "the" are used to include one or more. Unless otherwise indicated, the term "or" is used to mean a non-exclusive "or." All publications, patents, and patent documents cited in this document are incorporated herein by reference in their entirety as if individually cited. In the event of any inconsistency between the usage in this document and those documents so incorporated by reference, the usage in the incorporated references shall be considered supplementary to the usage in this document; in the case of irreconcilable inconsistencies, the usage in this document shall prevail.

[0021] Values ​​expressed in range format should be interpreted flexibly to include not only the values ​​explicitly listed as limits of the range, but also all individual values ​​or subranges covered within the range, as if each value and subrange were explicitly listed. For example, a range of “about 0.1% to about 5%” or “about 0.1% to 5%” should be interpreted to include not only about 0.1% to about 5%, but also individual values ​​(e.g., 1%, 2%, 3%, and 4%) and subranges (e.g., 0.1% to 0.5%, 1.1% to 2.2%, 3.3% to 4.4%) within the specified range. Unless otherwise stated, the statement “about X to Y” has the same meaning as “about X to about Y”. Similarly, unless otherwise stated, the statement “about X, Y, or about Z” has the same meaning as “about X, about Y, or about Z”.

[0022] Unless otherwise specified, ppm (parts per million parts), percentages, and ratios are based on weight. Weight-based percentages are also referred to below as weight % or (weight)%.

[0023] This disclosure relates to various effervescent compositions having improved sensory properties, such as reduced saltiness and / or reduced bitterness. This disclosure further relates to beverages prepared using effervescent compositions having improved sensory properties, such as reduced saltiness and / or reduced bitterness. This disclosure also relates throughout to sensory modifiers and their uses. In various aspects, the sensory modifiers contain one or more caffeoyl-substituted quinic acids and their salts. This disclosure also relates to methods for reducing undesirable properties associated with various salt components, and methods for providing compositions that are improved relative to salt compositions without the sensory modifiers described herein.

[0024] Effervescent composition

[0025] This disclosure provides compositions comprising effervescent agents and various enhancements designed to alter sensory perception during use. Generally, the effervescent agents in effervescent compositions comprise both an acid and a base. The effervescent agent is activated when it comes into contact with water or an aqueous solution. For example, when the dry effervescent agent dissolves or dissociates in a glass of water, juice, or other beverage (e.g., a coffee beverage). Upon dissolution or dissociation into an aqueous solution or water, the acidic and base components of the effervescent agent react to release gas into the solution, preferably as discrete bubbles (e.g., carbon dioxide bubbles), thus causing the solution to effervescent.

[0026] As used herein, the terms "effervescent" and "effervesce" are used interchangeably and refer to the escape or release of a gas from an aqueous solution and any bubbling or hissing sound resulting from said gas release. Generally, effervescence will produce visible bubbles of escaping gas that can increase or change with agitation.

[0027] As used herein, the term "effervescent agent" refers to a composition that, when in contact with water or an aqueous solution, causes the resulting solution to effervesce. Generally, effervescent agents are acids and bases that release carbon dioxide bubbles upon contact with water or an aqueous solution.

[0028] As used herein, the term "solid effervescent composition" refers to a dry solid composition containing an effervescent agent that, when in contact with water or an aqueous solution, causes the resulting solution to effervescent. Solid effervescent compositions may be in the form of powder, tablets, cubes, etc.

[0029] The effervescent compositions described herein may contain at least 20% (by weight) %, at least 30% (by weight) %, at least 40% (by weight) %, at least 45% (by weight) %, or at least 50% (by weight) of effervescent agent. The effervescent compositions may contain 20% (by weight) to 70% (by weight) %, 30% (by weight) to 65% (by weight) %, or 40% (by weight) to 60% (by weight) of effervescent agent.

[0030] Effervescent agents contain an acid and a base. The acid and base can be present in the effervescent agent in any suitable weight or molar ratio (e.g., between 0.25:1 and 3:1). The weight ratio of acid to base in the effervescent agent will depend on the chemical properties of the specific acid and base chosen. Those skilled in the art will recognize how to formulate suitable combinations of acids and bases to form an effervescent agent, for example, by using an acid-to-base molar ratio such that an equilibrium reaction produces water and carbon dioxide, thereby allowing the weight ratio to be calculated based on the molecular weights of the acid and base.

[0031] Acids suitable for effervescent preparations may include any acid that is safe for human consumption, including acids that are recognized as GRAS (Generally Recognized As Safe) by the U.S. Food and Drug Administration. For example, acids suitable for effervescent preparations may include, but are not limited to, citric acid, aspartic acid, malic acid, adipic acid, tartaric acid, fumaric acid, succinic acid, sodium pyrophosphate, lactic acid, cyclohexanesulfonic acid, amino acid hydrochloride, its acidic salt, its anhydride, and combinations thereof. The acid in an effervescent preparation may be selected from the group consisting of: citric acid, aspartic acid, malic acid, adipic acid, tartaric acid, fumaric acid, succinic acid, sodium pyrophosphate, lactic acid, cyclohexanesulfonic acid, amino acid hydrochloride, its acidic salt, its anhydride, and combinations thereof. In some aspects, the acid in an effervescent preparation is at least one of: citric acid, aspartic acid, malic acid, adipic acid, tartaric acid, fumaric acid, succinic acid, sodium pyrophosphate, lactic acid, cyclohexanesulfonic acid, amino acid hydrochloride, its acidic salt, its anhydride, and combinations thereof. In some aspects, the acid in the effervescent agent is selected from the group consisting of citric acid, aspartic acid, malic acid, adipic acid, tartaric acid, fumaric acid, and succinic acid. In some aspects, the acid in the effervescent agent includes citric acid, aspartic acid, malic acid, adipic acid, tartaric acid, fumaric acid, or succinic acid. In some aspects, the acid is citric acid. The effervescent composition may contain at least 2% (by weight), at least 5% (by weight), at least 10% (by weight), at least 15% (by weight), at least 20% (by weight), at least 25% (by weight), at least 30% (by weight), at least 40% (by weight), or at least 45% (by weight) of acid. The effervescent composition may contain 2% (by weight)-60% (by weight), 5% (by weight)-50% (by weight), 10% (by weight)-45% (by weight), or 15% (by weight)-40% (by weight) of acid.

[0032] The base suitable for effervescent tablets may include any base that is safe for human consumption, including bases that are recognized as safe (GRAS) by the U.S. Food and Drug Administration. For example, the base suitable for effervescent tablets may include, but is not limited to, metal carbonate bases such as potassium bicarbonate, sodium bicarbonate, sodium carbonate, sodium sesquicarbonate, potassium carbonate, calcium carbonate, magnesium carbonate, zinc carbonate, and combinations thereof. The base for effervescent tablets may be selected from the group consisting of: potassium bicarbonate, sodium bicarbonate, sodium carbonate, sodium sesquicarbonate, potassium carbonate, calcium carbonate, magnesium carbonate, zinc carbonate, and combinations thereof. The base for effervescent tablets may be at least one of: potassium bicarbonate, sodium bicarbonate, sodium carbonate, sodium sesquicarbonate, potassium carbonate, calcium carbonate, magnesium carbonate, zinc carbonate, and combinations thereof. In some aspects, the base is selected from the group consisting of: potassium bicarbonate, sodium bicarbonate, sodium carbonate, sodium sesquicarbonate, potassium carbonate, and combinations thereof. In the same aspect, the base for effervescent tablets includes potassium bicarbonate, sodium bicarbonate, sodium carbonate, sodium sesquicarbonate, potassium carbonate, and combinations thereof. In some aspects, the base is potassium bicarbonate or sodium bicarbonate. The effervescent composition may contain at least 2% (by weight) %, at least 5% (by weight) %, at least 10% (by weight) %, at least 15% (by weight) %, at least 20% (by weight) %, at least 25% (by weight) %, at least 30% (by weight) %, at least 40% (by weight) %, or at least 45% (by weight) %. The effervescent composition may contain 2% (by weight) - 60% (by weight) %, 5% (by weight) - 50% (by weight) %, 10% (by weight) - 45% (by weight) %, or 15% (by weight) - 40% (by weight) %.

[0033] Sensory modifiers

[0034] Sensory modifiers are compounds or compositions that, in a certain amount, alter the sensory characteristics or sensory properties of consumer products (e.g., beverages, food products, etc.). Non-limiting examples of sensory characteristics that sensory modifiers can alter include bitterness, sourness, astringency, bitterness, metallicity, sweetness, dryness, sweetness, the duration of sweetness, and flavor profiles such as licorice, vanilla, dried plum, marshmallow, and molasses. Sensory modifiers can enhance sensory characteristics, such as enhancing sweetness; inhibit sensory characteristics, such as reducing bitterness or saltiness; or alter the duration of sensory characteristics, for example, by reducing the persistence of sweet aftertaste or combinations thereof. In some aspects, the amount used in a salt composition having a sodium salt, potassium salt, magnesium salt, or a combination thereof and one or more sensory modifiers alters at least one sensory characteristic; for example, the combination may have reduced bitterness or reduced saltiness compared to a salt composition without sensory modifiers, resulting in a better sensory characteristic in the composition than intended.

[0035] This disclosure provides a sensory modifier comprising one or more caffeoyl-substituted quinic acids and their salts. In various aspects, caffeoyl-substituted quinic acids comprise esters of carboxylic acids and alcohols derived from caffeic acid. As used herein, the terms "caffeoyl-substituted quinic acid" or "caffeoyl quinic acid" include monocaffeoyl quinic acid and dicaffeoyl quinic acid and their salts. Monocaffeoylquinic acids include esters derived from a single caffeic acid and quinic acid (e.g., chlorogenic acid (5-O-caffeoylquinic acid), neochlorogenic acid (3-O-caffeoylquinic acid), and cryptochlorogenic acid (4-O-caffeoylquinic acid). Dicaffeoylquinic acids include esters derived from two different caffeic acids and quinic acids (e.g., 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid). Therefore, sensory modifiers comprise both acidic and salt forms of caffeoyl-substituted quinic acids. The free acid forms of various caffeoyl-substituted quinic acids are shown in Table 1.

[0036] Table 1. Structures of various caffeoyl-substituted quinic acids .

[0037]

[0038]

[0039] In all aspects, the sensory modifier further comprises one or more of the following substances: quinic acid, caffeic acid, ferulic acid, sinapic acid, p-coumaric acid, esters of quinic acid, esters of caffeic acid, esters of ferulic acid, esters of sinapic acid, esters of p-coumaric acid, esters of caffeic acid and quinic acid, esters of caffeic acid and quinic acid containing a single caffeic acid moiety, esters of caffeic acid and quinic acid containing more than one caffeic acid moiety, esters of ferulic acid and quinic acid, esters of ferulic acid and quinic acid containing a single ferulic acid moiety, esters of ferulic acid and quinic acid containing more than one ferulic acid moiety, esters of sinapic acid and quinic acid. Esters of sinapic acid and quinic acid containing a single sinapic acid moiety; esters of sinapic acid and quinic acid containing more than one sinapic acid moiety; esters of p-coumaric acid and quinic acid; esters of p-coumaric acid and quinic acid containing a single p-coumaric acid moiety; esters of p-coumaric acid and quinic acid containing more than one p-coumaric acid moiety; diesters of quinic acid containing one caffeic acid moiety and one ferulic acid moiety; caffeic acid esters of 3-(3,4-dihydroxyphenyl)lactic acid; caffeic acid esters of tartaric acid; caffeic acid esters of tartaric acid containing more than one caffeic acid moiety and / or their isomers and their corresponding salts.

[0040] In some respects, sensory modifiers contain one or more of the following substances: chlorogenic acid (5-O-caffeoylquinic acid), neochlorogenic acid (3-O-caffeoylquinic acid), cryptochlorogenic acid (4-O-caffeoylquinic acid), 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid, and 3-O-ferula. Acylquinic acid, 4-O-feruloylquinic acid, 5-O-feruloylquinic acid, 1,3-diferuloylquinic acid, 1,4-diferuloylquinic acid, 1,5-diferuloylquinic acid, 3,4-diferuloylquinic acid, 3,5-diferuloylquinic acid, 4,5-diferuloylquinic acid, rosmarinic acid, caffeoyl tartaric acid (monocaffeoyl tartaric acid), chicoric acid (dicaffeoyl tartaric acid) and its salts and / or their isomers and their corresponding salts.

[0041] In some respects, sensory modifiers are essentially composed of one or more compounds selected from the following list: chlorogenic acid (5-O-caffeoylquinic acid), neochlorogenic acid (3-O-caffeoylquinic acid), cryptochlorogenic acid (4-O-caffeoylquinic acid), 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid, as well as any combination thereof, their isomers, and their corresponding salts. In various respects, one or more alcohols of the caffeoyl moiety are replaced by hydrogen or substituted with C1-C10 alkyl (e.g., methyl, ethyl, propyl, etc.), C1-C10 alkenyl, C6-C10 aryl, C2-C10 acyl, acrylate, caffeoyl, o-coumaryl, p-coumaryl, mesocoumaryl, cinnamoyl, 4-hydroxycinnamoyl, ferulic acid, isoferric acid, sinapicoyl, galloyl, sulfate, phosphate, or phosphonate groups. Thus, modified and substituted caffeic acid moieties yield cinnamic acid, o-coumaryl, p-coumaric acid, mesocoumaric acid, ferulic acid, and their acyl and ester forms. In each respect, one or more alcohols of the quinic acid moiety are substituted with C1-C10 alkyl (e.g., methyl, ethyl, propyl, etc.), C1-C10 alkenyl, C6-C10 aryl, C2-C10 acyl, acrylate, caffeoyl, o-coumaryl, p-coumaryl, mesocoumaryl, cinnamoyl, 4-hydroxycinnamoyl, ferulic acid, isoferric acid, sinapicoyl, galloyl, sulfate, phosphate, or phosphonate.

[0042] Sensory modifiers may comprise one or more of the following substances: caffeic acid esters of 3-(3,4-dihydroxyphenyl)lactic acid, caffeic acid esters of tartaric acid, ferulic acid esters of quinic acid, or any other optionally substituted cinnamic ester of quinic acid other than caffeoylquinic acid. Examples of ferulic acid esters include 3-O-feruloylquinic acid, 4-O-feruloylquinic acid, 5-O-feruloylquinic acid, 1,3-diferuloylquinic acid, 1,4-diferuloylquinic acid, 1,5-diferuloylquinic acid, 3,4-diferuloylquinic acid, 3,5-diferuloylquinic acid, 4,5-diferuloylquinic acid, and combinations thereof. An example of a caffeic acid ester of 3-(3,4-dihydroxyphenyl)lactic acid is rosmarinic acid. Examples of caffeic esters of tartaric acid include chicoric acid (disaccharoyl tartaric acid) and caffeoyl tartaric acid (monocaffeoyl tartaric acid), as well as combinations thereof.

[0043] In an alternative aspect, the sensory modifier is a mixture of one or more of the following: caffeic acid esters of 3-(3,4-dihydroxyphenyl)lactic acid, caffeic acid esters of tartaric acid, ferulic acid esters of quinic acid, or any other optionally substituted cinnamoyl quinic acid esters other than caffeoylquinic acid. Such sensory modifiers also contain their salts to have both salt and acid fractions. Therefore, it is also contemplated that each aspect of the various aspects relating to caffeoylquinic acid and other sensory modifiers described herein can be equally applied to this alternative.

[0044] Caffeic acid has the following structure:

[0045]

[0046] Quinic acid has the following structure:

[0047]

[0048] The structure provided above is D-(-)-quinic acid, and the numbers shown correspond to the current IUPAC number.

[0049] In various aspects, sensory modifiers may be enriched with one or more of caffeic acid, monocaffeoylquinic acid, and dicaffeoylquinic acid. The term "enriched" means that the amount of one of caffeic acid, monocaffeoylquinic acid, and dicaffeoylquinic acid is increased relative to one or more other compounds present in the sensory modifier. Sensory modifiers enriched with one or more of caffeic acid, monocaffeoylquinic acid, and dicaffeoylquinic acid can alter the sensory properties of the salt composition.

[0050] Sensory modifiers rich in one or more dicaffeoylquinic acids can alter the sensory properties of salt compositions. The sensory modifier rich in dicaffeoylquinic acids may contain 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, or 50% or more, 60% or more, 70% or more, or 80% or more, or 90% or more of dicaffeoylquinic acid as a percentage of the total weight of the sensory modifier.

[0051] In each aspect, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier may be monocaffeoylquinic acid and its salts. In each aspect, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier may be chlorogenic acid (5-O-caffeoylquinic acid) and its salts. In each aspect, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier may be neochlorogenic acid (3-O-caffeoylquinic acid) and its salts. In all respects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier may be cryptochlorogenic acid (4-O-caffeoylquinic acid) and its salts.

[0052] In various other respects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier may be 1,3-dicaffeoylquinic acid and its salts. In various other respects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier may be 1,4-dicaffeoylquinic acid and its salts. In various other respects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier may be 1,5-dicaffeoylquinic acid and its salts. In each aspect, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier may be 3,4-dicaffeoylquinic acid and its salts. In each aspect, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier may be 3,5-dicaffeoylquinic acid and its salts. In each aspect, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifier may be 4,5-dicaffeoylquinic acid and its salts.

[0053] The weight ratio of total monocaffeoylquinic acid and its salt to total dicaffeoylquinic acid and its salt in the sensory modifier may be, for example, 20:1 to 1:20 (e.g., 3:1 to 1:20). In all respects, the weight ratio of monocaffeoylquinic acid and its salt to dicaffeoylquinic acid and its salt in the sensory modifier is 15:1 to 1:15, 10:1 to 1:10, 5:1 to 1:5, 3:1 to 1:3, 2:1 to 1:2, 1.5:1 to 1:1.5, 5:1 to 1:1, 3:1 to 1:1, 2:1 to 1:1, 1.5:1 to 1:1.1, 1:1 to 1:20, 1:1 to 1:15, 1:1 to 1:10, 1:5 to 1:20, 1:5 to 1:15, 1:5 to 1:10, 1:2 to 1:20, 1:2 to 1:15, 1:2 to 1:10, 1:2 to 1:5, 1:1 to 1:3, 1:1 to 1:2, or 1:1 to 1:1.5. In some respects, the sensory modifier contains a greater amount of dicaffeoylquinic acid and dicaffeoylquinic acid salts by weight compared to the amounts of monocaffeoylquinic acid and its salts. In all respects, the ratio of monocaffeoylquinic acid to dicaffeoylquinic acid (including their salts) in the sensory modifier is approximately 1:1.

[0054] The sensory modifiers provided herein may contain a salt fraction (corresponding to "salt fraction") and an acid fraction (corresponding to "acid fraction"). In each aspect, the salt fraction accounts for at least 50% by weight of the total sensory modifier. In each aspect, the sensory modifier comprises a salt fraction and an acid fraction, wherein the salt fraction comprises one or more of a salt of monocaffeoylquinic acid and a salt of dicaffeoylquinic acid, wherein the acid fraction comprises one or more of a monocaffeoylquinic acid and a dicaffeoylquinic acid, and wherein the salt fraction accounts for at least 50% by weight of the total sensory modifier.

[0055] For example, the salt fraction constitutes at least or about 50 wt%, 55 wt%, 60 wt%, 65 wt%, 70 wt%, 75 wt%, 80 wt%, 85 wt%, or at least or about 90 wt% of the total sensory modifier. In another aspect, the salt fraction constitutes less than or about 60 wt%, 65 wt%, 70 wt%, 75 wt%, 80 wt%, 85 wt%, or less than or about 90 wt% of the total sensory modifier. In yet another aspect, the salt fraction constitutes 50 wt% to 90 wt%, 50 wt% to 80 wt%, 50 wt% to 75 wt%, 60 wt% to 90 wt%, 60 wt% to 80 wt%, 65 wt% to 80 wt%, or 65 wt% to 75 wt% of the total sensory modifier. Unless otherwise specified, the weight of the salt fraction, including the equilibrium cations, should be calculated.

[0056] In another example, the acid fraction constitutes at least or about 5% by weight, 10% by weight, 15% by weight, 20% by weight, 25% by weight, 30% by weight, 35% by weight, 40% by weight, or at least or about 45% by weight of the total sensory modifier. In another aspect, the acid fraction constitutes less than or about 10% by weight, 15% by weight, 20% by weight, 25% by weight, 30% by weight, 35% by weight, 40% by weight, or less than about 50% by weight of the total sensory modifier. In other aspects, the acid grade accounts for 5% to 50% by weight, 10% to 50% by weight, 15% to 50% by weight, 20% to 50% by weight, 5% to 40% by weight, 10% to 40% by weight, 15% to 40% by weight, 20% to 40% by weight, 5% to 35% by weight, 10% to 35% by weight, 15% to 35% by weight, 20% to 35% by weight, 5% to 30% by weight, 10% to 30% by weight, 15% to 30% by weight, 20% to 30% by weight, 5% to 20% by weight, 10% to 20% by weight, 15% to 20% by weight, 5% to 15% by weight, 10% to 15% by weight, or 5% to 10% by weight of the total sensory modifier.

[0057] In various aspects, such as in aqueous solutions, the salt and acid forms of the total sensory modifier exist in equilibrium. For example, molecules in a particular salt form can be protonated and thus converted to the acid form, and molecules in the acid form can be deprotonated to obtain the salt form. After approaching or reaching equilibrium, such interactions will not substantially change the total weight percentage of a given form or fraction of the total sensory modifier. For example, compositions in which the salt fraction accounts for 50% or more of the total sensory modifier can maintain the same proportion of salt and acid fractions.

[0058] There are also cases where the balance between the salt and acid forms can shift in response to the addition of a component to the composition. For example, the addition of a buffer, salt, acid, or base can shift the balance in favor of the salt or acid fraction, thereby changing the weight percentage of the composition.

[0059] In various other respects, such as in solid compositions, the salt and acid forms may be solid, wherein the ratio between the salt and acid forms is fixed. It should be understood that, in various respects, the ratio of salt fraction to acid fraction in a solid composition (such as a granular salt composition) may differ from the ratio in the resulting solution to which the solid composition is added. For example, in some respects, the solid salt composition, upon dissolution or disintegration, yields a solution containing a sensory modifier, at least 50% by weight of which is in salt form.

[0060] Effective amount of sensory modifier

[0061] The compositions disclosed herein contain a sensory modifier that effectively reduces the saltiness intensity of the effervescent composition when added to water or an aqueous solution.

[0062] Sensory panels are used to determine, for example, the magnitude of a reduction in bitterness or its temporal characteristics, thereby quantifying the amount of sensory modifiers that effectively reduce said bitterness. Sensory panels are an essential and reproducible scientific method in the food and beverage industry. A sensory panel involves a group of two or more individual panel members. Panel members are guided by industry-recognized practices to avoid the influence of personal subjectivity and enhance reproducibility. For example, panel members can objectively assess the sensory properties of the tested product but cannot provide subjective attributes such as personal preferences. In various aspects, sensory panels can be conducted by two, three, four, five, six, or more panel members, who identify and agree on a lexicon of sensory properties for a given sample group. After evaluating a particular sample, panel members can assign numerical intensity scores to each property using an intensity scale. For example, the intensity scale can range from 0 to 6 (i.e., 0 = undetectable, 1 = trace, 2 = slight, 3 = moderate, 4 = clear, 5 = strong, 6 = extreme), 0 to 9 (i.e., 0 = undetectable, 1 = trace, 2 = very weak, 3 = slight, 4 = mild, 5 = moderate, 6 = clear, 7 = strong, 8 = very strong, 9 = extreme), or 0 to 15, where 0 corresponds to the absence of the attribute, and 6, 9, or 15 correspond to the upper limit extremes of the attribute, respectively. Specialized teams can use a roundtable consensus approach, or team members can individually rate and evaluate sensory attributes. Any form may also involve a team leader who guides the discussion on terminology and directs team members in evaluating specific products and attributes. In other respects, trained sensory specialized teams can be used to evaluate specific attributes using descriptive analysis or time-intensity methods.

[0063] As used herein, "specialized panel member" refers to a highly trained expert taster, such as those commonly used in sensory methodologies (such as descriptive analysis), and / or an experienced taster familiar with the sensory attributes being tested. In some respects, a specialized panel member may be a trained specialized panel member. A trained specialized panel member has been trained to understand the terminology and sensory phenomena associated with those sensory attributes relevant to the product being tested, and to be well-organized in the use of common descriptors (i.e., a sensory dictionary) for those sensory attributes of interest. For example, a trained specialized panel member testing a given composition would understand the terminology and sensory attributes associated with that composition, such as saltiness, sourness, bitterness, astringency, mouthfeel, acidity, etc. A trained specialized panel member would be trained against reference samples corresponding to the sensory attributes being tested, and thus has been calibrated to identify and quantify such criteria. In some respects, a specialized panel member may be an experienced taster.

[0064] As used herein, the “roundtable consensus method” refers to a sensory panel methodology in which panel members discuss sensory attributes and intensities and then agree on the intensity rating and attribute characterization of the specific sensory attribute being measured. Sensory panels using the roundtable consensus method can include 2, 3, 4, 5, 6, or more panel members. The consensus intensity scale can range from 0 to 6 (i.e., 0 = undetectable, 1 = trace, 2 = slight, 3 = moderate, 4 = clear, 5 = strong, 6 = extreme) or from 0 to 9 (i.e., 0 = undetectable, 1 = trace, 2 = weak, 3 = slight, 4 = mild, 5 = moderate, 6 = clear, 7 = strong, 8 = very strong, 9 = extreme). For a given set of samples, panel members will identify and agree on a dictionary of sensory attributes, including (if applicable) a reference or standardized sample (also called a sensory anchor) for the specific sensory attribute. The reference sample used for a given sensory attribute will depend on the sample being measured and the sensory attribute dictionary determined by the panel. Those skilled in the art will recognize the necessity of appropriate dictionaries and reference or standard samples for the sensory evaluation of a given sample.

[0065] In some respects, after the panel members have agreed on or are guided by a dictionary of sensory attributes and intensity ratings, the samples are scored and evaluated independently by the panel members, including, where applicable, measurement-specific calibration against a reference sample (also known as a sensory anchor) for a particular sensory attribute. Examples of common reference samples are described below. Panel members may evaluate samples repeatedly or without knowledge of the samples they are testing. The samples to be tested may be provided to the panel members randomly or sequentially. In some respects, the samples may be tested by the panel members using a randomized balanced order. The scores from the individual panel members are then evaluated using standard statistical analysis methods to determine the average sensory intensity score. Those skilled in the art will recognize the appropriate dictionary and reference or standard samples, as well as the appropriate statistical analysis methods, necessary for the sensory evaluation of a given sample.

[0066] As used herein, “random equilibrium ordering” refers to the order in which samples are presented, where the order is randomized, and all possible orders of samples will be presented among all expert panel members to eliminate bias from samples tested in a particular order. For example, for a random equilibrium ordering of two samples, a given expert panel member has an equal probability of receiving sample 1 before sample 2 and receiving sample 2 before sample 1. In an example with three samples (i.e., sample 1, sample 2, and sample 3), the random equilibrium ordering would include an equal probability that expert panel members would receive the samples in the following orders: (i) 1, 2, 3; (ii) 1, 3, 2; (iii) 2, 1, 3; (iv) 2, 3, 1; (v) 3, 2, 1; (vi) 3, 1, 2.

[0067] The sensory properties of a given composition can be assessed by comparison with one or more reference or anchor samples. For example, an experienced panel member can use sodium chloride solution as a saltiness anchor to evaluate the relative intensity of saltiness in a given composition; an experienced panel member can use sucrose solution as a sweetness anchor to evaluate the relative intensity of sweetness in a given composition; an experienced panel member can use citric acid solution as a sourness anchor to evaluate the relative intensity of sourness in a given composition; an experienced panel member can use caffeine solution as a bitterness anchor to evaluate the relative intensity of bitterness in a given composition; and an experienced panel member can use monosodium glutamate (MSG) solution as a umami anchor to evaluate the relative intensity of umami in a given composition. Solutions for evaluating sensory properties, such as 10-20 mL samples, can be provided to the experienced panel member. The experienced panel member dispenses approximately 3-4 mL of each solution into their own mouth, disperses the solution by moving their tongue, and records the value of the specific sensory property being tested. If multiple solutions are to be tested at once, the panel member can rinse the taste with water between samples. For example, roundtable evaluations of salty, sweet, sour, and umami flavors can be assigned a scale from 0 to 9. A score of 0 indicates no saltiness, while a score of 9 indicates extreme saltiness (0 = undetectable, 1 = trace, 2 = very faint, 3 = slight, 4 = mild, 5 = moderate, 6 = distinct, 7 = strong, 8 = very strong, 9 = extreme). Equivalent scales and methodologies can be used for sweet, bitter, sour, and umami sensory attributes.

[0068] As another example, the saltiness of a solution can be tested by a specialized panel of at least two individuals experienced in sensory testing. Panel members can use standard ranges of sodium chloride solutions at concentrations of 0.18%, 0.2%, 0.35%, 0.5%, 0.567%, 0.6%, 0.65%, and 0.7%, respectively, corresponding to saltiness intensities of 2, 2.5, 5, 8.5, 10, 11, 13, and 15. For each test solution, experienced panel members dispense approximately 3.5 mL of each solution into their own mouths, disperse the solution by moving their tongues, and record the saltiness intensity value of each solution, between 0 and 15, based on a comparison with the aforementioned standard sodium chloride solution. Between tasting different solutions, panel members are able to cleanse their palates with water. Members of the expert panel could also freely taste standard 0.18%, 0.2%, 0.35%, 0.5%, 0.567%, 0.6%, 0.65%, and 0.7% sodium chloride solutions between tasting the test solutions to ensure that the recorded saltiness intensity values ​​were accurate relative to the scaling of the standard sodium chloride solutions. This test, measured in water at 22°C (e.g., room temperature), is referred to herein as the “standardized saltiness intensity test.”

[0069] Control samples are typically used as benchmarks or for comparative purposes. For example, control samples can be used to assess the effectiveness of sensory modifiers. A control sample can be a composition, such as a solution containing an effervescent component but lacking a sensory modifier. The control sample is identical in all respects except for the sensory modifier, and it should contain the same concentration of the same effervescent component in the resulting solution. Other standard samples are often used in sensory-specific panels, such as standard samples used to evaluate the intensity of sensory properties. In other respects, control samples can be modified control samples containing different sensory modifiers, such as competing sensory modifiers.

[0070] This disclosure is not limited to sensory testing conducted by experienced or trained specialists. For example, untrained specialists may be utilized. However, with respect to untrained specialists, a larger number of specialists are needed to provide reproducible results, which will typically focus on subjective attributes such as preferences or overall liking. Similarly, untrained specialists may be asked to assess the relative change in a given sensory attribute between two samples. For example, if a particular sample contains more or less salt than a reference sample.

[0071] Exemplary sensory measurement and testing standards for other sensory attributes are described in the embodiments provided in this disclosure.

[0072] Further descriptions of the Roundtable Sensory Panel and sensory testing are shown in the following: PCT / US2018 / 054743, published April 11, 2019 as WO 2019 / 071220; PCT / US2018 / 054691, published April 11, 2019 as WO 2019 / 071182; U.S. Application 16 / 373,206, published July 25, 2019 as U.S. Patent Application Publication 2019 / 0223481; U.S. Application 16 / 374,422, published July 25, 2019 as U.S. Patent Application Publication 2019 / 0223483; and WO 2019 / 0223483, published October 15, 2020 as WO 2019 / 0223483. The full text of each of these patents, including PCT / US2020 / 026524 published on 2020 / 210118, is incorporated herein by reference.

[0073] In some respects, the amount of sensory modifier that effectively reduces saltiness can be an amount that effectively reduces the saltiness intensity by at least 0.5, 1, 1.5, 2, or at least 2.5 units relative to the bitterness intensity in an equivalent composition without the sensory modifier. The saltiness intensity score is determined using a roundtable methodology with a scale of 0 to 9 by at least three specialized panel members trained to taste the salty composition, where a score of 0 indicates no saltiness and 9 indicates extreme saltiness intensity (i.e., 0 = undetectable, 1 = trace, 2 = very weak, 3 = slight, 4 = mild, 5 = moderate, 6 = distinct, 7 = strong, 8 = very strong, 9 = extreme). In some respects, the saltiness may be reduced by at least 2, at least 3, or at least 4 units. Similar evaluation methods can be used to score other sensory properties of the compositions described herein.

[0074] In some aspects, the amount of sensory modifier that effectively reduces saltiness can be an amount that effectively reduces the saltiness intensity score by at least 0.5, 1, 1.5, 2, or at least 2.5 units relative to the saltiness intensity in an equivalent composition without the sensory modifier. The saltiness intensity score can be determined as the average bitterness intensity score from at least seven specialized panel members trained in sensory evaluation, after a randomized, balanced, sequential evaluation of the sample using a scale from 0 to 15, where a score of 0 indicates no saltiness and 15 indicates extreme saltiness intensity. In some aspects, the saltiness can be reduced by at least 2, at least 3, at least 4 units, at least 5, at least 6, at least 7, or more units.

[0075] In some respects, the amount of sensory modifier that effectively reduces saltiness can be an amount that effectively reduces the saltiness intensity value by at least one unit, measured by a standardized saltiness intensity test by at least four specialized panel members experienced in sensory testing. In other respects, the amount of effective saltiness reduction includes an amount that effectively reduces the saltiness intensity value by at least one, two, three, four, five, six, or more units. In other respects, the amount of effective saltiness reduction includes an amount that effectively reduces the saltiness intensity value to below seven, six, five, four, three, or two units. In some respects, the amount of effective saltiness reduction includes an amount that effectively reduces the saltiness intensity value to zero.

[0076] Effervescent compositions may contain varying amounts of sensory modifiers. Sensory modifiers may be present in the effervescent composition in any amount required for a particular application. For example, sensory modifiers may be present in the dry effervescent composition at a total concentration of about 0.5% (wt) to about 20.0% (wt), about 1.0% (wt) to about 15.0% (wt), or about 1.5% (wt) to about 10.0% (wt). In some aspects, sensory modifiers constitute 1%-10% (wt), 2%-8% (wt), or 3%-6% (wt) of the effervescent composition. In some aspects, sensory modifiers may be present in the dry effervescent composition at a total concentration of at least 0.5%, 1.0%, 1.5%, 2.0%, 3.0%, 4.0%, 5.0%, 6.0%, 7.0%, 8.0%, 9.0%, or at least 10% of the composition by weight. In some respects, the sensory modifier comprises at least 1% (by weight), at least 2% (by weight), at least 3% (by weight), at least 4% (by weight), at least 5% (by weight), at least 6% (by weight), at least 7% (by weight), or at least 8% (by weight) of the effervescent composition.

[0077] The dried effervescent composition may contain a certain amount of a sensory modifier such that, when the dried effervescent composition is added to an aqueous solution, the sensory modifier is present in the aqueous solution in an amount required for a particular purpose. For example, the sensory modifier may be present in the aqueous solution at a total concentration of about 1 ppm to about 1000 ppm or about 1 ppm to about 2000 ppm. In some aspects, the sensory modifier may be present in the aqueous solution at a total concentration of about 100 ppm to about 2000 ppm, about 200 ppm to about 2000 ppm, 300 ppm to about 2000 ppm, 400 ppm to about 2000 ppm, 500 ppm to about 2000 ppm, 600 ppm to about 2000 ppm, 700 ppm to about 2000 ppm, 800 ppm to about 2000 ppm, 900 ppm to about 2000 ppm or 1000 ppm to about 2000 ppm. In some aspects, the sensory modifier may be present in an aqueous solution at a total concentration equal to or greater than about 10 ppm, 100 ppm, 200 ppm, 300 ppm, 400 ppm, 500 ppm, 600 ppm, 700 ppm, 800 ppm, 900 ppm, 1000 ppm, 110 ppm, 1200 ppm, 1300 ppm, 1400 ppm, 1500 ppm, 1600 ppm, 1700 ppm, 1800 ppm, 1900 ppm, or 2000 ppm. In other aspects, the sensory modifier may be present in an aqueous solution at a total concentration of about 100 ppm to about 1000 ppm, about 200 ppm to about 1000 ppm, 300 ppm to about 1000 ppm, 400 ppm to about 1000 ppm, 500 ppm to about 1000 ppm, 600 ppm to about 1000 ppm, 700 ppm to about 1000 ppm, 800 ppm to about 1000 ppm, or 900 ppm to about 1000 ppm. In some aspects, the sensory modifier may be present in an aqueous solution at a total concentration of about 100 ppm to about 800 ppm, about 200 ppm to about 800 ppm, 300 ppm to about 800 ppm, 400 ppm to about 800 ppm, 500 ppm to about 800 ppm, 600 ppm to about 800 ppm, or 700 ppm to about 800 ppm. In some aspects, the sensory modifier may be present in an aqueous solution at a total concentration of about 400 ppm to about 800 ppm.

[0078] The amounts of individual sensory modifier substances in the various compositions described herein can vary independently. For example, monocaffeoylquinic acid, dicaffeoylquinic acid, or both may each be present individually in the dried effervescent composition such that they are present in the aqueous solution prepared therefrom at a concentration of about 1 ppm to about 1000 ppm. In some aspects, monocaffeoylquinic acid, dicaffeoylquinic acid, or both may each be present individually in the aqueous solution at concentrations of about 100 ppm to about 1000 ppm, about 200 ppm to about 1000 ppm, 300 ppm to about 1000 ppm, 400 ppm to about 1000 ppm, 500 ppm to about 1000 ppm, 600 ppm to about 1000 ppm, 700 ppm to about 1000 ppm, 800 ppm to about 1000 ppm, or 900 ppm to about 1000 ppm. In some aspects, monocaffeoylquinic acid, dicaffeoylquinic acid, or both may each be present individually in an aqueous solution prepared by adding an effervescent composition to an aqueous solution at a concentration equal to or greater than about 10 ppm, 50 ppm, 100 ppm, 200 ppm, 300 ppm, 400 ppm, 500 ppm, 600 ppm, 700 ppm, 800 ppm, 900 ppm, or 1000 ppm. In some aspects, monocaffeoylquinic acid, dicaffeoylquinic acid, or both may each be present individually in an aqueous solution at a concentration of about 100 ppm to about 800 ppm, about 200 ppm to about 800 ppm, 300 ppm to about 800 ppm, 400 ppm to about 800 ppm, 500 ppm to about 800 ppm, 600 ppm to about 800 ppm, or 700 ppm to about 800 ppm. In some aspects, monocaffeoylquinic acid, dicaffeoylquinic acid, or both may each be present individually in an aqueous solution at a concentration of about 400 ppm to about 800 ppm.

[0079] Plant-derived sensory modifiers

[0080] In all respects, sensory modifiers can be isolated from plant sources. Many plant sources contain sensory modifiers, and sensory modifiers can be isolated from these plant sources. Some examples of plant sources from which sensory modifiers can be isolated include Eucommia ulmoides, honeysuckle, Nicotiana benthamiana, artichoke, Korean artichoke, spiny artichoke, Stevia rebaudiana, monk fruit, coffee, coffee beans, green coffee beans, tea, white tea, yellow tea, green tea, oolong tea, black tea, rooibos tea, post-fermented tea, bamboo, heather, sunflower, blueberry, cranberry, bilberries, gooseberry, European blueberry, lingonberry, cowberry, huckleberry, grape, chicory, eastern purple coneflower, echinacea, European wall grass, upright wall grass, liverwort, celandine, bloodroot, European rice grass, celandine, bloodroot, common nettle, stinging nettle. Nettle), potato, potato leaves, eggplant, purple eggplant (Aubergine), tomato, cherry tomato, bitter apple, datura, sweet potato, apple, peach, nectarine, cherry, sour cherry, wild cherry, apricot, almond, plum, dried plum, holly, mate tea, Paraguayan tea tree (Mate), guayusa tea, tea substitute holly, bitter tea, guarana, cocoa, cocoa beans, cocoa tree, cocoa bean, kola nut, kola nut tree, kola nut, kola nut tree, ostrich fern, oriental ostrich fern, bracken, feather fern, oriental ostrich fern, Asian royal fern, king fern, European fern, maidenhair fern, common fern, eagle fern, Eastern bracken fern, clove, cinnamon, Indian bay leaf, nutmeg, bay tree, bay leaf, basil, basil (Great Basil) Basil, St. Joseph's grass, thyme, sage leaves, garden sage, common sage, culinary sage, rosemary, oregano, wild marjoram, marjoram, sweet marjoram, multi-segmented marjoram, potted marjoram, dill, fennel, star anise, fennel, sweet fennel, narrow-leaved artemisia (Tarragon), tarragon (Estragon), mugwort, licorice, Eurasian licorice, soybean, soybean (Soybean), soybean (Soyabean), Soya vean, wheat, common wheat, rice, rapeseed, broccoli, cauliflower, cabbage, Chinese cabbage, kale, Chinese kale, Brussels sprouts, kohlrabi, sage bark, elderflower, Brazilian chamomile, burdock, valerian, and chamomile.

[0081] Some plant sources can produce sensory modifiers rich in one or more of caffeic acid, monocaffeoylquinic acid, and dicaffeoylquinic acid. For example, sensory modifiers isolated from yerba mate (Ilex paraguariensis) are rich in both monocaffeoylquinic acid and dicaffeoylquinic acid. In other respects, sensory modifiers rich in dicaffeoylquinic acid isolated from yerba mate may contain 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, or 50% or more, 60% or more, 70% or more, or 80% or more, or 90% or more of 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid, and combinations thereof, as well as their salts. For example, sensory modifiers isolated from other plant sources may be rich in dicaffeoylquinic acid. In other respects, sensory modifiers rich in dicaffeoylquinic acid isolated from other plant sources may contain 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, or 50% or more, 60% or more, 70% or more, or 80% or more, or 90% or more of one or more of 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid, and their salts, or combinations thereof.

[0082] Sensory modifiers can be separated by a variety of methods. Some suitable methods are disclosed in more detail in the following patent applications: U.S. Patent Application 16 / 373,206, filed April 4, 2019, entitled “Steviol Glycoside Solubility Enhancers,” published on July 25, 2019 as U.S. Patent Application Publication 2019 / 0223481; International Application PCT / US2018 / 054691, filed October 5, 2018, entitled “Steviol Glycoside Solubility Enhancers”; U.S. Provisional Application 62 / 569,279, filed October 6, 2017, entitled “Steviol Glycoside Solubility Enhancers”; and Application 4 / 4, 2019, entitled “Methods for Making Yerba The following patents are included in this document: U.S. Application 16 / 374,894 entitled “Mate Composition”, published on August 1, 2019 as U.S. Patent Application Publication No. 2019 / 0231834; International Application PCT / US2018 / 054688 entitled “Methods for Making Yerba Mate Composition”, filed on October 5, 2018; U.S. Provisional Application Serial No. 62 / 676,722 entitled “Methods for Making Yerba Mate Extract Composition”, filed on May 25, 2018; and International Application PCT / US2020 / 026885 entitled “Stevia Processing”, filed on April 6, 2020, and published on October 15, 2020 as WO 2020 / 210161. Each of these patents is incorporated herein by reference. For example, sensory modifiers can be isolated from plant sources and contain one or more of monocaffeoylquinic acid, dicaffeoylquinic acid, and their salts. For example, yerba mate biomass and stevia biomass can be used to prepare sensory modifiers. In one exemplary method, sensory modifiers are prepared from commercially available pulverized yerba mate biomass. Briefly, yerba mate biomass is suspended in 50% (v / v) ethanol / water, shaken for at least 1 hour, and the resulting mixture is filtered to obtain an initial extract. The initial extract is diluted with 35% (v / v) ethanol / water and then filtered again. The refiltered permeate is then applied to a solution that has been equilibrated in 35% (v / v) ethanol / water. An FPA 53 resin column was prepared, and the permeate was discarded. The column was washed with 35% (v / v) ethanol / water, and the permeate was discarded. The column was then eluted with a 50% (v / v) ethanol / water solution of 10% (w / v) FCC grade sodium chloride, and the eluent was retained. Nitrogen gas was blown over the surface of the eluent at room temperature to remove the ethanol, and the eluent was reduced to 1 / 3 of its initial volume. The reduced volume eluent was then filtered through a 0.2 μm polyethersulfone filter and then decolorized by passing it through a 3 kDa molecular weight sieve. The decolorized permeate was retained and desalted by passing it through a nanofiltration membrane. The desalted permeate was then freeze-dried to obtain the sensory modifier. This method is also applicable to obtaining sensory modifiers from stevia biomass and is adaptable to obtaining sensory modifiers from other plant sources (such as those mentioned above).

[0083] In some respects, sensory modifiers can be blends of sensory modifiers isolated from more than one plant source.

[0084] Some compounds can adversely affect the flavor or aroma of aqueous or salt compositions. Certain sensory modifiers (such as those prepared from plant extracts) do not include one or more of the compounds listed in Table 2, or any combination thereof, exceeding the disclosed preferred content levels. All preferred content levels are expressed as a weight percentage based on dry weight. Certain commercially desirable solid (dry) sensory modifiers do not include preferred contents exceeding any of the compounds listed in Table 2. For those compounds listed as acids, the compounds may be present in acidic and / or salt forms.

[0085] Table 2 .

[0086]

[0087]

[0088] In some respects, the sensory modifier contains less than 0.3% (by weight) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or less than 0.05% (by weight) of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate, or acetic acid; or less than about 0.05% (by weight) of chlorophyll.

[0089] In some respects, the aqueous solution prepared by adding the effervescent composition described herein to an aqueous solution does not contain more than a certain cutoff percentage by weight of a particular compound. For example, the aqueous solution may contain less than 0.3% by weight of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or less than 0.05% by weight of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate, or acetic acid; or less than about 0.05% by weight of chlorophyll.

[0090] Composition

[0091] Effervescent agents are formulated together with one or more sensory modifiers to form dry solid effervescent compositions. For example, the solid composition may be in the form of tablets, capsules, cubes, or powder. Dry solid effervescent compositions may be in powder form. Dry solid effervescent compositions may be compressed into tablets or cubes. Dry solid effervescent compositions may be contained in capsules. Dry solid effervescent compositions may be in the form of a group selected from tablets, capsules, cubes, or powders.

[0092] Effervescent compositions may additionally contain sweeteners. Suitable sweeteners are known and described in the art. Sweeteners may be at least one of calorie-free sweeteners or calorie sweeteners. Sweeteners may be any type of sweetener, such as sweeteners obtained from plants or plant products, or physically or chemically modified sweeteners obtained from plants, or synthetic sweeteners. Exemplary sweeteners include steviol glycosides, mogrosides, sucrose, fructose, glucose, erythritol, maltitol, lactitol, sorbitol, mannitol, xylitol, tagatose, trehalose, galactose, rhamnose, cyclodextrins (e.g., α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin), ribulose, threose, arabinose, xylose, lysolose, allose, atroose, mannose, idoleose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palaginose or isomaltulose, erythritol, deoxyribose, gulose, idoleose, tarose, erythritolose, xylulose, allose, menobiose, cellobiose, glucosamine, mannitolamine, and fucoidan. Sugars, fucoidan, glucuronic acid, gluconic acid, gluconolactone, abigol, galactosamine, xylooligosaccharides (xylotriose, xylobiose, etc.), gentiooligosaccharides (gentiobiose, gentiotriose, gentiotetraose, etc.), galactooligosaccharides, sorbitol, ketonetriose (dihydroxyacetone), propionose (glyceraldehyde), Aspergillus niger oligosaccharides, fructooligosaccharides (fructotriose, fructotetraose, etc.), maltotetraose, maltotriol, tetrasaccharides, mannooligosaccharides, maltomalooligosaccharides (maltotriose, maltotetraose, maltopentose, maltohexaose, maltoheptaose, etc.), dextrin, lactulose, melibiose, raffinose, rhamnose, ribose, sucralose, conjugated sugars, soybean oligosaccharides, and combinations thereof. D-configuration or L-configuration may be used when applicable. Suitable sweeteners and aspects thereof are also described in the following: PCT International Publications WO2019 / 071220 and WO 2019 / 071182 and U.S. Patent Application Publications 2019 / 0223481 and 2019 / 0223483, the full text of each of which is incorporated herein by reference.

[0093] In some aspects, the effervescent composition may comprise a steviol glycoside sweetener. Exemplary steviol glycoside sweeteners may comprise rebaudioside M, rebaudioside N, rebaudioside D, and rebaudioside A. In some aspects, one or more steviol glycosides are isolated from stevia. In some aspects, one or more steviol glycoside components are produced by engineered microbial fermentation, or by enzymatic production and further isolation of plant-derived steviol glycosides. For example, rebaudioside D and M may be produced by engineered organisms and then isolated to produce a steviol glycoside component primarily composed of rebaudioside D and rebaudioside M as the main steviol glycoside substance. In some aspects, one or more steviol glycosides are produced through biotransformation of enzymes and leaf extracts.

[0094] Rebaudioside M, rebaudioside D, or both may be present in the steviol glycoside sweetener in an amount ranging from about 80% (by weight) or greater (e.g., RM80), 90% (by weight) or greater (e.g., RM90), 95% (by weight) or greater (e.g., RM95), or 99% (by weight) or greater in total. Rebaudioside M may be the major steviol glycoside in the steviol glycoside component and may be present in an amount ranging from about 50% to about 95%, about 70% to about 90%, or about 75% to about 85% of the total steviol glycosides in the steviol glycoside sweetener or composition. The amount of rebaudioside D may be less than that of rebaudioside M, such as being in the range of about 5% to about 25%, about 10% to about 20%, or about 10% to about 15% of the total amount of steviol glycosides in the steviol glycoside sweetener or composition. For example, the sweetener may consist primarily of rebaudioside M and / or rebaudioside D, and may contain one or more of rebaudioside A, rebaudioside B, or steviol glycoside in an amount of about 5% (by weight) or less, about 2% (by weight) or less, or about 1% (by weight) or less of the total amount of steviol glycosides in the steviol glycoside component.

[0095] In some respects, the effervescent composition contains additives, including but not limited to carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts (including organic acid salts and organic base salts), inorganic salts, bitter compounds, flavoring agents and flavor components, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, weighting agents, gums, antioxidants, coloring agents, flavonoids, alcohols, polymers, and combinations thereof. In some respects, the additives can act as tablet binders to increase tablet strength and aid in tablet formation. In some respects, the additives can act as foam stabilizers. In some respects, the additives can act as defoamers. In some respects, when the effervescent composition is added to an aqueous solution, the additives can improve the effervescent composition's time and flavor characteristics to provide a composition with a favorable taste. Examples of such components and aspects thereof are shown in PCT International Publications WO 2019 / 071220 and WO 2019 / 071182 and in U.S. Patent Application Publications 2019 / 0223481 and 2019 / 0223483, the full text of each of which is incorporated herein by reference.

[0096] In some aspects, the effervescent composition contains a foam stabilizer. The foam stabilizer may be added to the effervescent composition at a concentration such that, when the effervescent composition is added to water or an aqueous solution, the foam generated by the effervescent composition remains on top of the water or aqueous composition for at least 1 minute, at least 2 minutes, at least 3 minutes, at least 4 minutes, at least 5 minutes, or at least 6 minutes. The foam stabilizer may be included in the effervescent composition at concentrations between 0.1 (wt%) and 10.0 (wt%), between 0.5 (wt%) and 8.0 (wt%), between 0.75 (wt%) and 6 (wt%), between 0.5 (wt%) and 5.0 (wt%), between 0.75 (wt%) and 3.0 (wt%), or between 1.0 (wt%) and 2.0 (wt%). The foam stabilizer may be, but is not limited to, α-dextrin (e.g., α-cyclodextrin). α-Dextrin may be included in the effervescent composition at concentrations between 0.1 (wt%) and 10.0 (wt%), between 0.5 (wt%) and 8.0 (wt%), between 0.75 (wt%) and 6 (wt%), between 0.5 (wt%) and 5.0 (wt%), between 0.75 (wt%) and 3.0 (wt%), or between 1.0 (wt%) and 2.0 (wt%).

[0097] Effervescent compositions containing effervescent agents and sensory modifiers may also contain one or more functional ingredients that provide the composition with real or perceived health benefits. Functional ingredients include, but are not limited to, saponins, antioxidants, dietary fiber sources, fatty acids, vitamins, glucosamine, minerals, preservatives, hydrating agents, analgesics, probiotics, prebiotics, weight management agents, osteoporosis management agents, phytoestrogens, long-chain aliphatic saturated primary alcohols, phytosterols, and combinations thereof. Examples of functional ingredients and aspects thereof are shown in PCT International Publications WO 2019 / 071220 and WO 2019 / 071182 and in U.S. Patent Application Publications 2019 / 0223481 and 2019 / 0223483, the entire contents of each of which are incorporated herein by reference.

[0098] In some aspects, the effervescent composition further comprises dry powdered creamer, vitamins, minerals, antacids, electrolytes, analgesics, or combinations thereof. The effervescent composition may contain at least 1% (by weight), at least 5% (by weight), at least 10% (by weight), at least 15% (by weight), at least 20% (by weight), at least 25% (by weight), or at least 30% (by weight) of dry powdered creamer, vitamins, minerals, antacids, electrolytes, analgesics, or combinations thereof. The effervescent composition may contain 10% (by weight) to 60% (by weight), 15% (by weight) to 55% (by weight), 20% (by weight) to 50% (by weight), or 25% (by weight) to 45% (by weight) of creamer, vitamins, minerals, antacids, electrolytes, analgesics, or combinations thereof.

[0099] In some aspects, the effervescent composition further comprises coffee creamer, such as milk-based or non-dairy dry powder creamer. The effervescent composition may contain non-dairy creamer. Non-dairy creamer is known in the art and is commercially available. In some aspects, non-dairy creamer includes lactose-free non-dairy creamer. In some aspects, non-dairy creamer includes powdered coconut milk, powdered almond milk, powdered soy milk, powdered rice milk, or combinations thereof. In some aspects, the creamer is milk-based creamer, such as dried animal milk powder. The effervescent composition may contain at least 10% (by weight), at least 15% (by weight), at least 20% (by weight), at least 25% (by weight), or at least 30% (by weight) of creamer. The effervescent composition may contain 10% (by weight)-60% (by weight), 15% (by weight)-55% (by weight), 20% (by weight)-50% (by weight), or 25% (by weight)-45% (by weight) of creamer.

[0100] Effervescent compositions may further comprise one or more extenders. Suitable extenders include, but are not limited to, maltodextrin (10DE, 18DE, or 5DE), corn syrup solids (20DE or 36DE), sucrose, fructose, glucose, invert sugar, sorbitol, xylose, ribulose, mannose, xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomalt, maltose, tagatose, lactose, inulin, glycerol, propylene glycol, polyols, polydextrose, fructooligosaccharides, cellulose and cellulose derivatives, and mixtures thereof. Additionally, according to other aspects, granulated sugars (sucrose) or other caloric sweeteners (such as crystalline fructose, other carbohydrates, or sugar alcohols) can be used as extenders because they provide good uniformity of content without significantly increasing calories.

[0101] The effervescent composition may further include a binder. Suitable "binders" include, but are not limited to, magnesium stearate, glucose, sorbitol, xylitol, lactose, polyvinylpyrrolidone (PVP), mannitol, polyethylene glycol (PEG), polyols (e.g., sugar alcohols), etc.

[0102] Effervescent compositions comprising effervescent agents and one or more sensory modifiers, as described herein, may be incorporated into or used in the preparation of any known edible material or other compositions intended to be ingested and / or contacted by the mouth of a human or animal, such as, for example, pharmaceutical compositions, edible gel mixtures and compositions, dental and oral hygiene compositions, food products (e.g., confectionery, flavorings, chewing gum, cereal compositions, baked goods, baked goods, cooking aids, dairy products, and table sweetener compositions) and beverage products (e.g., beverages, beverage mixtures, beverage concentrates, etc.). Examples of such compositions and aspects thereof are shown in PCT International Publications WO 2019 / 071220 and WO 2019 / 071182 and in U.S. Patent Application Publications 2019 / 0223481 and 2019 / 0223483, the entire contents of each of which are incorporated herein by reference.

[0103] Pharmaceutical compositions comprise a pharmaceutically active substance and a pharmaceutically acceptable carrier or excipient material. Dental compositions comprise an active dental substance and a matrix material, wherein the active dental substance improves the aesthetic or health condition of at least a portion of the oral cavity, and the matrix material is an inactive substance used as a medium.

[0104] In some aspects, the solid effervescent composition may be encapsulated. The solid effervescent composition may be encapsulated in any material safe for human consumption that provides a structure suitable for encapsulation. Edible materials used for encapsulation may include at least one of proteins, polysaccharides, lipids, or combinations thereof. Suitable encapsulation materials may include, but are not limited to, corn protein, soy, collagen, gelatin, cellulose derivatives, starch, alginate, pectin, gums, seaweed extracts, deacetylated chitosan, glycerol, glyceryl esters, waxes, sorbitol polyethylene glycol, fatty acids, phospholipids, etc. In some aspects, the encapsulation material includes at least one of corn protein, soy, collagen, gelatin, cellulose derivatives, starch, alginate, pectin, gums, seaweed extracts, deacetylated chitosan, glycerol, glyceryl esters, waxes, sorbitol polyethylene glycol, fatty acids, phospholipids, and combinations thereof. In some aspects, the encapsulation material includes chocolate or confectionery coatings. In some aspects, the encapsulated solid effervescent composition is in tablet or powder form.

[0105] In some aspects, encapsulating materials encapsulate solid effervescent compositions, as well as at least one of dry powdered creamer, vitamins, minerals, antacids, electrolytes, analgesics, or combinations thereof. For example, a solid effervescent composition and at least one of dry powdered creamer, vitamins, minerals, antacids, electrolytes, analgesics, or combinations thereof are combined with and encapsulated in a material comprising at least one of corn protein, soy, collagen, gelatin, cellulose derivatives, starch, alginate, pectin, gum, seaweed extract, deacetylated chitosan, glycerol, glycerides, waxes, sorbitol, polyethylene glycol, fatty acids, phospholipids, or combinations thereof. In some aspects, a solid effervescent composition and at least one of dry powdered creamer, vitamins, minerals, antacids, electrolytes, analgesics, or combinations thereof are encapsulated in a material comprising a chocolate or candy coating. In some aspects, a solid effervescent composition and dry powdered creamer are encapsulated in a material comprising a chocolate, candy coating, or combinations thereof.

[0106] Effervescent compositions may be beverage products or may be used to prepare beverage products. As used herein, “beverage products” include, but are not limited to, ready-to-drink beverages, beverage concentrates, beverage syrups, frozen beverages, or powdered beverages. Suitable ready-to-drink beverages include carbonated and non-carbonated beverages. Carbonated beverages include, but are not limited to, energy drinks, cola, lemon-lime soda, orange soda, grape soda, strawberry soda, pineapple soda, ginger ale, soft drinks, and sarsaparilla. Non-carbonated beverages include, but are not limited to, fruit juices, fruit-flavored juices, fruit juice drinks, nectar, vegetable juices, vegetable-flavored juices, sports drinks, energy drinks, energy drinks, vitamin-enhancing drinks, near-water drinks (e.g., water with natural or synthetic flavorings), coconut water, tea beverages (e.g., black tea, green tea, rooibos tea, oolong tea), coffee, cocoa drinks, beverages containing dairy components (e.g., milk beverages, coffee containing dairy components, milk coffee, milk tea, fruit milk beverages), beverages containing cereal extracts, smoothies, and combinations thereof. Examples of frozen beverages include, but are not limited to, shaved ice, frozen cocktails, daiquiri, chilled fruit rum, margaritas, milkshakes, frozen coffee, frozen lemonade, granitas, and slushes. Beverage concentrates and beverage syrups can be prepared using an initial volume of liquid matrix (e.g., water) and the desired beverage ingredients. The full-concentration beverage is then prepared by adding an additional volume of water. Powdered beverages are prepared by dry-mixing all beverage ingredients in the absence of a liquid matrix. The full-concentration beverage is then prepared by adding the full volume of water.

[0107] In some aspects, methods of preparing the beverages provided herein include adding the effervescent composition described herein to a liquid matrix (e.g., an aqueous solution). This method may further include adding one or more of sweeteners, additives, and / or functional ingredients to the beverage or effervescent composition, followed by adding it to the liquid matrix. In yet another aspect, a method of preparing the beverage includes combining the liquid matrix with a solid effervescent composition comprising an effervescent agent and a sensory modifier, wherein the effervescent composition optionally comprises one or more of a sweetener, dry powder creamer, vitamins, minerals, antacids, electrolytes, and analgesics.

[0108] When an effervescent composition is added to water or an aqueous solution, bubbles are generated in the solution, i.e., the solution effervescents. In some aspects, after the effervescent composition is added to the aqueous solution, the bubbles are present for at least 30 seconds, at least 45 seconds, at least 1 minute, at least 2 minutes, at least 3 minutes, or at least 4 minutes. In some aspects, the effervescent composition generates bubbles sufficient to form foam on the top of the aqueous solution. In some aspects, the foam covers the entire top surface of the aqueous solution. In some aspects, after the effervescent composition is added to the aqueous solution, the foam is present in the aqueous solution for at least 30 seconds, at least 45 seconds, at least 1 minute, at least 2 minutes, at least 3 minutes, or at least 4 minutes.

[0109] In another aspect, a beverage is prepared using a dry solid effervescent composition containing steviol glycosides, wherein the steviol glycosides are present in the dry solid effervescent composition in an amount ranging from about 1 ppm to about 10,000 ppm, such as, for example, from about 25 ppm to about 800 ppm. In another aspect, steviol glycosides are present in the dry solid effervescent composition such that the beverage prepared therefrom contains an amount ranging from about 100 ppm to about 600 ppm. In another aspect, steviol glycosides are present in the dry solid effervescent composition such that the beverage prepared therefrom contains an amount ranging from about 100 ppm to about 200 ppm, about 100 ppm to about 300 ppm, about 100 ppm to about 400 ppm, or about 100 ppm to about 500 ppm. In yet another aspect, steviol glycosides are present in the dry solid effervescent composition such that the beverage prepared therefrom contains an amount ranging from about 300 ppm to about 700 ppm, such as, for example, from about 400 ppm to about 600 ppm. In one particular aspect, steviol glycosides are present in the dried solid effervescent composition, such that the beverage prepared therefrom contains an amount of about 500 ppm of steviol glycosides.

[0110] The invention can be better understood by referring to the following embodiments provided by way of example. The invention is not limited to the embodiments given herein.

[0111] Example

[0112] Materials and Methods

[0113] The sensory modifiers tested were mixtures of monocaffeoylquinic acid and dicaffeoylquinic acid prepared from yerba mate, along with their salts, in a salt-to-acid ratio of 65:35. For some compositions, the sensory modifiers were co-spray-dried with steviol glycosides. Table 3 lists the content and source of each component.

[0114] Prepare solutions containing only effervescent agents as control samples, or solutions containing effervescent agents and sensory modifiers. Solutions are prepared by dissolving the effervescent agent and / or sensory modifiers in reverse osmosis water at indicated concentrations and / or ratios. Some solutions also contain sweeteners or other ingredients, as indicated in the examples below.

[0115] Table 3 .

[0116]

[0117] Determination was performed to characterize the sensory properties of effervescent compositions in aqueous solutions containing varying amounts of sensory modifiers. The sensory properties of the solutions were tested by a specialized panel of individuals experienced in sensory testing. Experienced panel members evaluated flavor properties such as saltiness, acidity, bitterness, sourness, astringency, and dryness of the mouth. In some examples, a roundtable methodology was used to evaluate various flavor properties. To test each solution, experienced panel members used a pipette to dispense approximately 2 mL of each solution into their own mouths, distributing the solution by moving their tongues, and recording the values ​​or notes for the tested properties. Between tasting different solutions, panel members were able to cleanse their palates with water.

[0118] Determination was performed to assign saltiness intensity values ​​to effervescent compositions in aqueous solutions with varying amounts of sensory modifier. Saltiness intensity values ​​were measured by a specialized panel of individuals experienced in sensory testing. The experienced panel members used standard ranges of 0.18%, 0.35%, 0.5%, and 0.567% sodium chloride solutions, corresponding to saltiness intensity values ​​of 2, 5, 8.5, and 10, respectively, as scales for measuring saltiness intensity values. To test each solution, the experienced panel members dispensed 3–4 mL of each solution into their own mouths, dispersed the solution by moving their tongues, and recorded the saltiness scale value individually. Between tasting different solutions, the panel members were able to cleanse their palates with water.

[0119] Example 1: Aqueous test samples of effervescent composition

[0120] Sensory properties of the effervescent composition in aqueous solution were characterized by determinations. Saltiness intensity values ​​were determined by a two-person expert panel using a roundtable consensus method. Expert panel members underwent sensory testing using the methods described above and a standardized sodium chloride solution. The aqueous solution used for this determination was prepared by dissolving sodium bicarbonate, citric acid, and the sensory modifiers used in both tests in reverse osmosis water. The effervescent composition formulations and saltiness intensity values ​​are reported in Table 4.

[0121] Table 4 .

[0122]

[0123] Example 2: Effervescent Sports Hydration Tablets

[0124] Sensory properties of the effervescent hydrated tablets were characterized by assays. Salt intensity values ​​were determined by a two-person expert panel using a roundtable consensus method. The expert panel members underwent sensory testing using the assay methods described above and a standardized sodium chloride solution. The effervescent composition used for this assay was obtained from commercially available sources at CVS Health. TM Orange-flavored effervescent sports hydrate tablets are prepared alone or together with a sensory modifier by dissolving in reverse osmosis water. Commercially available effervescent sports hydrate tablets provide a final concentration of approximately 0.25% by weight of sodium bicarbonate and approximately 0.52% by weight of citric acid in the resulting aqueous solution. Table 5 reports the formulation of the effervescent composition and the saltiness intensity values.

[0125] Table 5 .

[0126]

[0127] Example 3: Effervescent Composition

[0128] Determination was performed to determine the salt scale values ​​of the effervescent compositions in aqueous solutions with and without sensory modifiers. The sensory properties of the solutions were tested by a specialized panel of eight individuals experienced in sensory testing. The panel members used the assay methods described above and a standardized sodium chloride solution. The effervescent compositions used in this assay were prepared by dissolving sodium bicarbonate and citric acid in reverse osmosis water with or without sensory modifiers. The formulations of the effervescent compositions and their average saltiness intensities are reported in Table 6.

[0129] Table 6 .

[0130]

[0131] Example 4: Exemplary Effervescent Coffee Creamer Composition

[0132] Table 7 includes four exemplary effervescent coffee creamer compositions. The effervescent agent used in these compositions contains sodium bicarbonate and citric acid in a 50:50 ratio. The non-dairy coffee creamer was purchased from Coffee-Mate. TM Commercially available dry powder coffee creamer. Steviosides and sensory modifiers are added as a co-spray-dried composition in a 7:5 ratio of steviol glycosides to sensory modifiers, as outlined in Table 3. Table 7 reports the final weight percentages of steviol glycosides and sensory modifiers in the composition. Some effervescent formulations also contain flavoring agents, such as vanilla flavoring. Each effervescent coffee creamer composition is formed into 1.5g tablets and / or 6g cubes suitable for beverages (e.g., coffee beverages). An image of a 1.5g effervescent coffee creamer tablet is provided. Figure 1 In the comparison between 1.5g tablets and 6g cubes, a further comparison is provided. Figure 5 middle.

[0133] When added to an 8-ounce serving of hot coffee, the effervescent coffee creamer tablet or cube breaks down and dissolves, forming bubbles and creating foam on top of the coffee beverage.

[0134] Table 7 .

[0135]

[0136] Example 5: Exemplary Encapsulated Effervescent Coffee Creamer Composition

[0137] The encapsulated effervescent coffee creamer composition is shown in Figure 2 In this study, an encapsulated effervescent coffee creamer was prepared using the effervescent coffee creamer tablets described in Example 4. To form the encapsulated composition, tablet B from Example 4 was mixed with 1g of commercially available Coffee-Mate... TM A dry powder non-dairy creamer combination. The resulting composition was then encapsulated in a candy coating containing commercially available Wilbur. TM The substance is chocolate. The final weight of the encapsulated composition is approximately 9g-9.5g.

[0138] Figure 3 and Figure 4 This image shows a coffee beverage prepared using a packaged effervescent coffee creamer composition. The coffee beverage was prepared by adding the packaged effervescent coffee creamer composition to 8 ounces of hot coffee. Figure 3 This shows the coffee immediately after capsule dissociation and effervescent release. As shown, heavy, tall foam forms on top of the coffee bubbles. After about 1 minute, the foam dissipates and falls, but is still visible on top of the coffee beverage, as... Figure 4 As shown.

Claims

1. A solid effervescent composition, said solid effervescent composition comprising: Effervescent agents, wherein the effervescent agents contain an acid and a base; and Sensory modifier, said sensory modifier comprising dicaffeoylquinic acid or its salt; and Monocaffeoylquinic acid or its salt; The monocaffeoylquinic acid or its salt, and the dicaffeoylquinic acid or its salt together comprise more than 50% (by weight) of the sensory modifier. The sensory modifier comprises salt fractions and acid fractions, wherein the salt fractions include one or more salts of monocaffeoylquinic acid and dicaffeoylquinic acid, and the acid fractions include one or more salts of monocaffeoylquinic acid and dicaffeoylquinic acid, wherein the salt fractions constitute 50% to 90% by weight of the sensory modifier and the acid fractions constitute 5% to 50% by weight of the sensory modifier. The sensory modifier comprises at least 1 (by weight) of the composition.

2. The composition according to claim 1, wherein when the composition is added to water or an aqueous solution, the resulting solution has a lower saltiness relative to an aqueous solution prepared with an equivalent composition without the sensory modifier, wherein the salt fraction comprises 55% to 85% by weight of the sensory modifier and the acid fraction comprises 15% to 45% by weight of the sensory modifier.

3. The composition according to claim 1, wherein when the composition is added to water, the resulting solution has a saltiness intensity value that is reduced by at least one unit relative to the saltiness intensity value of an aqueous solution prepared with an equivalent composition without the sensory modifier, wherein the saltiness intensity value is measured by a standardized saltiness intensity test.

4. The composition according to claim 3, wherein the saltiness intensity value is reduced by at least 2 units.

5. The composition according to any one of claims 1 to 4, wherein the effervescent composition is in the form of tablets, cubes or powder.

6. The composition according to any one of claims 1 to 4, wherein the sensory modifier comprises less than 0.3% (by weight) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or less than 0.05% (by weight) of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate, or acetic acid; or less than 0.05% (by weight) of chlorophyll; or less than 0.1% (by weight) of furan, furan-containing chemicals, theobromine, theophylline, or trigonelline, expressed as a weight percentage based on the dry weight of the sensory modifier.

7. The composition according to any one of claims 1 to 4, wherein the sensory modifier comprises 0 (by weight)% of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or 0 (by weight)% of chlorophyll.

8. The composition according to any one of claims 1 to 4, wherein the composition comprises at least 20% (by weight), at least 30% (by weight), at least 40% (by weight), at least 45% (by weight), or at least 50% (by weight) of the effervescent agent.

9. The composition according to any one of claims 1 to 4, wherein the composition comprises 20%-70% by weight, 30%-65% by weight, or 40%-60% by weight of the effervescent agent.

10. The composition according to any one of claims 1 to 4, wherein the effervescent agent comprises an acid and a base in a ratio of 0.25:1 to 3:

1.

11. The composition according to any one of claims 1 to 4, wherein the alkali of the effervescent agent is selected from the group consisting of potassium bicarbonate, sodium bicarbonate, sodium carbonate, sodium sesquicarbonate, potassium carbonate, magnesium carbonate, calcium carbonate, and combinations thereof.

12. The composition according to any one of claims 1 to 4, wherein the acid of the effervescent agent is selected from the group consisting of: citric acid, aspartic acid, malic acid, adipic acid, tartaric acid, fumaric acid, succinic acid, sodium pyrophosphate, lactic acid, cyclohexanesulfonic acid, amino acid hydrochloride, its acid salt, its anhydride, and combinations thereof.

13. The composition according to any one of claims 1 to 4, wherein the sensory modifier accounts for at least 2 (by weight)%, at least 3 (by weight)%, at least 4 (by weight)%, at least 5 (by weight)%, at least 6 (by weight)%, at least 7 (by weight)%, or at least 8 (by weight)% of the composition.

14. The composition according to any one of claims 1 to 4, wherein the sensory modifier accounts for 1%-10% by weight, 2%-8% by weight, or 3%-6% by weight of the composition.

15. The composition according to any one of claims 1 to 4, wherein the dicaffeoylquinic acid or dicaffeoylquinic acid salt comprises at least one compound selected from the group consisting of: 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid or 4,5-dicaffeoylquinic acid and their salts.

16. The composition according to any one of claims 1 to 4, wherein the total amount of all dicaffeoylquinic acid and dicaffeoylquinic salt present in the sensory modifier is 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, 50% or more, 60% or more, 70% or more, 25%-75% or 40%-60% by weight of the total weight of the sensory modifier.

17. The composition according to any one of claims 1 to 4, wherein the sensory modifier comprises a monocaffeoylquine component selected from the group consisting of chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, and their salts.

18. The composition according to any one of claims 1 to 4, wherein the sensory modifier comprises a monocaffeoylquine component and a dicaffeoylquine component, wherein the monocaffeoylquine component and the dicaffeoylquine component together comprise more than 60 (by weight)%, more than 70 (by weight)%, more than 80 (by weight)%, more than 90 (by weight)%, or more than 95 (by weight)% of the sensory modifier.

19. The composition according to any one of claims 1 to 4, wherein the composition further comprises a sweetener.

20. The composition of claim 19, wherein the sweetener is a high-intensity sweetener.

21. The composition according to claim 19, wherein the sweetener is steviol glycoside.

22. The composition according to any one of claims 1 to 4, wherein the composition comprises steviol glycoside.

23. The composition according to any one of claims 1 to 4, wherein the composition comprises at least 2 (by weight)%, at least 3 (by weight)%, at least 4 (by weight)%, at least 5 (by weight)%, at least 6 (by weight)% or at least 7 (by weight)% of steviol glycoside.

24. The composition of claim 22, wherein the steviol glycoside comprises at least one of rebaudioside A, rebaudioside B, rebaudioside D, and rebaudioside M.

25. The composition of claim 22, wherein, based on the total weight of the steviol glycoside compounds in the effervescent composition, the steviol glycosides comprise at least 80% (by weight) of rebaudioside M.

26. The composition according to any one of claims 1 to 4, wherein the composition further comprises dry powdered creamer, vitamins, minerals, antacids, electrolytes, analgesics, or combinations thereof.

27. The composition according to any one of claims 1 to 4, wherein the composition comprises at least 1 (by weight)%, at least 5 (by weight)%, at least 10 (by weight)%, at least 15 (by weight)%, at least 20 (by weight)%, at least 25 (by weight)% or at least 30 (by weight)% of dry powdered creamer, vitamins, minerals, antacids, electrolytes, analgesics or combinations thereof.

28. The composition according to any one of claims 1 to 4, wherein the composition further comprises dry powdered creamer.

29. The composition of claim 28, wherein the composition comprises at least 10% (by weight), at least 15% (by weight), at least 20% (by weight), at least 25% (by weight), or at least 30% (by weight) of the creamer.

30. The composition according to claim 28, wherein the composition comprises 10 (by weight)%-60 (by weight)%, 15 (by weight)%-55 (by weight)%, 20 (by weight)%-50 (by weight)% or 25 (by weight)%-45 (by weight)% of the creamer.

31. The composition of claim 28, wherein the creamer comprises a non-dairy creamer.

32. The composition of claim 31, wherein the non-dairy creamer comprises a lactose-free non-dairy creamer.

33. The composition of claim 31, wherein the non-dairy creamer comprises powdered coconut milk, powdered almond milk, powdered soy milk, powdered rice milk, or combinations thereof.

34. The composition of claim 28, wherein the creamer comprises dried animal milk powder.

35. A beverage prepared by adding the composition according to any one of claims 1 to 34 to water or an aqueous solution.

36. The beverage of claim 35, wherein the beverage contains 50 ppm to 1000 ppm of the sensory modifier.

37. The beverage of claim 35 or 36, wherein the beverage contains 75 ppm to 600 ppm of the sensory modifier.

38. The beverage according to claim 35 or 36, wherein the beverage contains 100 ppm to 500 ppm of the sensory modifier.

39. The beverage of claim 35 or 36, wherein the beverage comprises a sweetener.

40. The beverage according to claim 35 or 36, wherein the beverage comprises steviol glycosides.

41. The beverage according to claim 35 or 36, wherein the beverage is a coffee beverage.

42. A beverage product comprising the composition according to any one of claims 1 to 34.

43. A dry powder beverage comprising the composition according to any one of claims 1 to 34.

44. A solid effervescent composition, said solid effervescent composition comprising: At least 20% (by weight) of effervescent agent, said effervescent agent comprising an acid and a base; and At least 1% (by weight) of a sensory modifier, said sensory modifier comprising dicaffeoylquinic acid or its salt; and Monocaffeoylquinic acid or its salt, The monocaffeoylquinic acid or its salt, and the dicaffeoylquinic acid or its salt together comprise more than 50% (by weight) of the sensory modifier. When the composition is added to water or an aqueous solution, the resulting solution has a lower saltiness compared to an aqueous solution prepared with an equivalent composition that does not contain the sensory modifier. The sensory modifier comprises a salt fraction and an acid fraction, wherein the salt fraction comprises one or more of a salt of monocaffeoylquinic acid and a salt of dicaffeoylquinic acid, and the acid fraction comprises one or more of monocaffeoylquinic acid and dicaffeoylquinic acid, wherein the salt fraction comprises 50% to 90% by weight of the sensory modifier and the acid fraction comprises 5% to 50% by weight of the sensory modifier.

45. The composition of claim 44, wherein when the composition is added to water, the resulting solution has a saltiness intensity value that is reduced by at least one unit relative to the saltiness intensity value of an aqueous solution prepared with an equivalent composition without the sensory modifier, wherein the saltiness intensity value is measured by a standardized saltiness intensity test.

46. ​​The composition of claim 45, wherein the saltiness intensity value is reduced by at least 2 units.

47. The composition according to any one of claims 44 to 46, wherein the effervescent composition is in the form of tablets, cubes or powder.

48. The composition according to any one of claims 44 to 46, wherein the sensory modifier comprises less than 0.3% (by weight) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or less than 0.05% (by weight) of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate, or acetic acid; or less than 0.05% (by weight) of chlorophyll; or less than 0.1% (by weight) of furan, furan-containing chemicals, theobromine, theophylline, or trigonelline, expressed as a weight percentage based on the dry weight of the sensory modifier.

49. The composition according to any one of claims 44 to 46, wherein the sensory modifier comprises 0 (by weight)% of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or 0 (by weight)% of chlorophyll.

50. The composition according to any one of claims 44 to 46, wherein the composition comprises at least 30% (by weight), at least 40% (by weight), at least 45% (by weight), or at least 50% (by weight) of the effervescent agent.

51. The composition according to any one of claims 44 to 46, wherein the composition comprises 20%-70% by weight, 30%-65% by weight, or 40%-60% by weight of the effervescent agent.

52. The composition according to any one of claims 44 to 46, wherein the effervescent agent comprises an acid and a base in a ratio of 0.25:1 to 3:

1.

53. The composition according to any one of claims 44 to 46, wherein the alkali of the effervescent agent is selected from the group consisting of: potassium bicarbonate, sodium bicarbonate, sodium carbonate, sodium sesquicarbonate, potassium carbonate, magnesium carbonate, calcium carbonate, and combinations thereof.

54. The composition according to any one of claims 44 to 46, wherein the acid of the effervescent agent is selected from the group consisting of: citric acid, aspartic acid, malic acid, adipic acid, tartaric acid, fumaric acid, succinic acid, sodium pyrophosphate, lactic acid, cyclohexanesulfonic acid, amino acid hydrochloride, its acid salt, its anhydride, and combinations thereof.

55. The composition according to any one of claims 44 to 46, wherein the sensory modifier accounts for at least 2 (by weight)%, at least 3 (by weight)%, at least 4 (by weight)%, at least 5 (by weight)%, at least 6 (by weight)%, at least 7 (by weight)%, or at least 8 (by weight)% of the composition.

56. The composition according to any one of claims 44 to 46, wherein the sensory modifier accounts for 1%-10% by weight, 2%-8% by weight, or 3%-6% by weight of the composition.

57. The composition according to any one of claims 44 to 46, wherein the dicaffeoylquinic acid or dicaffeoylquinic acid salt comprises at least one compound selected from the group consisting of: 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid or 4,5-dicaffeoylquinic acid and their salts.

58. The composition according to any one of claims 44 to 46, wherein the total amount of all dicaffeoylquinic acid and dicaffeoylquinic salt present in the sensory modifier is 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, 50% or more, 60% or more, 70% or more, 25%-75% or 40%-60% by weight of the total weight of the sensory modifier.

59. The composition according to any one of claims 44 to 46, wherein the sensory modifier comprises a monocaffeoylquine component selected from the group consisting of chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, and their salts.

60. The composition according to any one of claims 44 to 46, wherein the sensory modifier comprises a monocaffeoylquine component and a dicaffeoylquine component, wherein the monocaffeoylquine component and the dicaffeoylquine component together comprise more than 60 (by weight)%, more than 70 (by weight)%, more than 80 (by weight)%, more than 90 (by weight)%, or more than 95 (by weight)% of the sensory modifier.

61. The composition according to any one of claims 44 to 46, wherein the composition further comprises a sweetener.

62. The composition according to any one of claims 44 to 46, wherein the composition comprises steviol glycoside.

63. The composition according to any one of claims 44 to 46, wherein the composition comprises at least 2 (by weight)%, at least 3 (by weight)%, at least 4 (by weight)%, at least 5 (by weight)%, at least 6 (by weight)% or at least 7 (by weight)% of steviol glycoside.

64. The composition of claim 62, wherein the steviol glycoside comprises at least one of rebaudioside A, rebaudioside B, rebaudioside D, and rebaudioside M.

65. The composition of claim 62, wherein, based on the total weight of the steviol glycoside compound in the effervescent composition, the steviol glycoside comprises at least 80% (by weight) rebaudioside M.

66. The composition according to any one of claims 44 to 46, wherein the composition further comprises dry powdered creamer, vitamins, minerals, antacids, electrolytes, analgesics, or combinations thereof.

67. The composition according to any one of claims 44 to 46, wherein the composition comprises at least 1% (by weight), at least 5% (by weight), at least 10% (by weight), at least 15% (by weight), at least 20% (by weight), at least 25% (by weight), or at least 30% (by weight) of dry powdered creamer, vitamins, minerals, antacids, electrolytes, analgesics, or combinations thereof.

68. The composition according to any one of claims 44 to 46, wherein the composition further comprises dry powdered creamer.

69. The composition of claim 68, wherein the composition comprises at least 10% (by weight), at least 15% (by weight), at least 20% (by weight), at least 25% (by weight), or at least 30% (by weight) of the creamer.

70. The composition according to claim 68, wherein the composition comprises 10 (by weight)%-60 (by weight)%, 15 (by weight)%-55 (by weight)%, 20 (by weight)%-50 (by weight)% or 25 (by weight)%-45 (by weight)% of the creamer.

71. The composition of claim 68, wherein the creamer comprises a non-dairy creamer.

72. The composition of claim 71, wherein the non-dairy creamer comprises a lactose-free non-dairy creamer.

73. The composition according to claim 71, wherein the non-dairy creamer comprises powdered coconut milk, powdered almond milk, powdered soy milk, powdered rice milk, or combinations thereof.

74. The composition of claim 68, wherein the creamer comprises dried animal milk powder.

75. A beverage prepared by adding the composition according to any one of claims 44 to 74 to water or an aqueous solution.

76. The beverage of claim 75, wherein the beverage contains 50 ppm to 1000 ppm of the sensory modifier.

77. The beverage according to claim 75 or 76, wherein the beverage contains 75 ppm to 600 ppm of the sensory modifier.

78. The beverage according to claim 75 or 76, wherein the beverage contains 100 ppm to 500 ppm of the sensory modifier.

79. The beverage according to claim 75 or 76, wherein the beverage comprises a sweetener.

80. The beverage according to claim 75 or 76, wherein the beverage comprises steviol glycosides.

81. The beverage according to claim 75 or 76, wherein the beverage is a coffee beverage.

82. A beverage product comprising the composition according to any one of claims 44 to 74.

83. A dry powder beverage comprising the composition according to any one of claims 44 to 74.

84. A method for preparing a beverage composition having reduced saltiness, the method comprising: An effervescent composition comprising an effervescent agent and a sensory modifier is added to an aqueous solution to form the beverage composition, wherein the effervescent composition comprises an acid and a base, and the sensory modifier comprises (i) dicaffeoylquinic acid or a salt thereof, and (ii) monocaffeoylquinic acid or a salt thereof, wherein the monocaffeoylquinic acid or a salt thereof and the dicaffeoylquinic acid or a salt thereof together constitute more than 50% (by weight)% of the sensory modifier. The saltiness of the beverage composition is reduced compared to the saltiness of a beverage prepared with an equivalent effervescent composition without the sensory modifier. The sensory modifier comprises salt fractions and acid fractions, wherein the salt fractions include one or more salts of monocaffeoylquinic acid and dicaffeoylquinic acid, and the acid fractions include one or more salts of monocaffeoylquinic acid and dicaffeoylquinic acid, wherein the salt fractions constitute 50% to 90% by weight of the sensory modifier and the acid fractions constitute 5% to 50% by weight of the sensory modifier. The sensory modifier comprises at least 1 (by weight) of the effervescent composition.

85. The method of claim 84, wherein the effervescent composition is the composition of any one of claims 1 to 34.

86. The method of claim 84, wherein the effervescent composition is the composition of any one of claims 44 to 74.

87. The method according to any one of claims 84 to 86, wherein the saltiness intensity value of the beverage is reduced by at least one unit relative to the saltiness intensity value of a beverage prepared with an equivalent effervescent composition without the sensory modifier, wherein the saltiness intensity value is measured by a standardized saltiness intensity test.

88. The method of claim 87, wherein the saltiness intensity value is reduced by at least 2 units.

89. A solid effervescent composition, said solid effervescent composition comprising: Dry coffee creamer; Sweeteners; Effervescent agents, wherein the effervescent agents contain an acid and a base; and Sensory modifier, said sensory modifier comprising dicaffeoylquinic acid or its salt; and Monocaffeoylquinic acid or its salt, The monocaffeoylquinic acid or its salt, and the dicaffeoylquinic acid or its salt together comprise more than 50% (by weight) of the sensory modifier. The sensory modifier comprises salt fractions and acid fractions, wherein the salt fractions include one or more salts of monocaffeoylquinic acid and dicaffeoylquinic acid, and the acid fractions include one or more salts of monocaffeoylquinic acid and dicaffeoylquinic acid, wherein the salt fractions constitute 50% to 90% by weight of the sensory modifier and the acid fractions constitute 5% to 50% by weight of the sensory modifier. The sensory modifier comprises at least 1 (by weight) of the composition.

90. The composition of claim 89, wherein when the composition is added to water or an aqueous solution, the resulting solution has a lower saltiness relative to an aqueous solution prepared with an equivalent composition without the sensory modifier.

91. The composition of claim 89, wherein when the composition is added to water, the resulting solution has a saltiness intensity value that is reduced by at least one unit relative to the saltiness intensity value of an aqueous solution prepared with an equivalent composition without the sensory modifier, wherein the saltiness intensity value is measured by a standardized saltiness intensity test.

92. The composition of claim 91, wherein the saltiness intensity value is reduced by at least 2 units.

93. The composition according to any one of claims 89 to 92, wherein the effervescent composition is in the form of tablets, cubes or powder.

94. The composition according to any one of claims 89 to 92, wherein the sensory modifier comprises less than 0.3% (by weight) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or less than 0.05% (by weight) of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate, or acetic acid; or less than 0.05% (by weight) of chlorophyll; or less than 0.1% (by weight) of furan, furan-containing chemicals, theobromine, theophylline, or trigonelline, expressed as a weight percentage based on the dry weight of the sensory modifier.

95. The composition according to any one of claims 89 to 92, wherein the sensory modifier comprises 0 (by weight)% of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or 0 (by weight)% of chlorophyll.

96. The composition according to any one of claims 89 to 92, wherein the composition comprises at least 20% (by weight), at least 30% (by weight), at least 40% (by weight), at least 45% (by weight), or at least 50% (by weight) of the effervescent agent.

97. The composition according to any one of claims 89 to 92, wherein the composition comprises 20%-70% by weight, 30%-65% by weight, or 40%-60% by weight of the effervescent agent.

98. The composition according to any one of claims 89 to 92, wherein the effervescent agent comprises an acid and a base in a ratio of 0.25:1 to 3:

1.

99. The composition according to any one of claims 89 to 92, wherein the alkali of the effervescent agent is selected from the group consisting of potassium bicarbonate, sodium bicarbonate, sodium carbonate, sodium sesquicarbonate, potassium carbonate, magnesium carbonate, calcium carbonate, and combinations thereof.

100. The composition according to any one of claims 89 to 92, wherein the acid of the effervescent agent is selected from the group consisting of: citric acid, aspartic acid, malic acid, adipic acid, tartaric acid, fumaric acid, succinic acid, sodium pyrophosphate, lactic acid, cyclohexanesulfonic acid, amino acid hydrochloride, its acid salt, its anhydride, and combinations thereof.

101. The composition according to any one of claims 89 to 92, wherein the sensory modifier accounts for at least 2 (by weight)%, at least 3 (by weight)%, at least 4 (by weight)%, at least 5 (by weight)%, at least 6 (by weight)%, at least 7 (by weight)%, or at least 8 (by weight)% of the composition.

102. The composition according to any one of claims 89 to 92, wherein the sensory modifier accounts for 1%-10% by weight, 2%-8% by weight, or 3%-6% by weight of the composition.

103. The composition according to any one of claims 89 to 92, wherein the dicaffeoylquinic acid or dicaffeoylquinic acid salt comprises at least one compound selected from the group consisting of: 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid or 4,5-dicaffeoylquinic acid and their salts.

104. The composition according to any one of claims 89 to 92, wherein the total amount of all dicaffeoylquinic acid and dicaffeoylquinic salt present in the sensory modifier is 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, 50% or more, 60% or more, 70% or more, 25%-75% or 40%-60% by weight of the total weight of the sensory modifier.

105. The composition according to any one of claims 89 to 92, wherein the sensory modifier comprises a monocaffeoylquine component selected from the group consisting of chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, and their salts.

106. The composition according to any one of claims 89 to 92, wherein the sensory modifier comprises a monocaffeoylquine component and a dicaffeoylquine component, wherein the monocaffeoylquine component and the dicaffeoylquine component together comprise more than 60%, more than 70%, more than 80%, more than 90%, or more than 95% by weight of the sensory modifier.

107. The composition according to any one of claims 89 to 92, wherein the sweetener is steviol glycoside.

108. The composition according to any one of claims 89 to 92, wherein the composition comprises at least 2 (by weight)%, at least 3 (by weight)%, at least 4 (by weight)%, at least 5 (by weight)%, at least 6 (by weight)% or at least 7 (by weight)% of steviol glycoside.

109. The composition of claim 107, wherein the steviol glycoside comprises at least one of rebaudioside A, rebaudioside B, rebaudioside D, and rebaudioside M.

110. The composition of claim 107, wherein, based on the total weight of the steviol glycoside compound in the effervescent composition, the steviol glycoside comprises at least 80 (by weight)% of rebaudioside M.

111. The composition according to any one of claims 89 to 92, wherein the composition comprises at least 1 (by weight)%, at least 5 (by weight)%, at least 10 (by weight)%, at least 15 (by weight)%, at least 20 (by weight)%, at least 25 (by weight)% or at least 30 (by weight)% of dry powdered creamer.

112. The composition according to any one of claims 89 to 92, wherein the creamer comprises a non-dairy creamer.

113. The composition according to claim 112, wherein the non-dairy creamer comprises a lactose-free non-dairy creamer.

114. The composition according to claim 112, wherein the non-dairy creamer comprises powdered coconut milk, powdered almond milk, powdered soy milk, powdered rice milk, or combinations thereof.

115. The composition according to any one of claims 89 to 92, wherein the creamer comprises dried animal milk powder.

116. A beverage prepared by adding the composition according to any one of claims 89 to 115 to water or an aqueous solution.

117. The beverage of claim 116, wherein the beverage contains 50 ppm to 1000 ppm of the sensory modifier.

118. The beverage according to claim 116 or 117, wherein the beverage contains 75 ppm to 600 ppm of the sensory modifier.

119. The beverage according to claim 116 or 117, wherein the beverage contains 100 ppm to 500 ppm of the sensory modifier.

120. The beverage according to claim 116 or 117, wherein the beverage comprises steviol glycosides.

121. The beverage according to claim 116 or 117, wherein the beverage is a coffee beverage.

122. A beverage product comprising the composition according to any one of claims 89 to 115.

123. A dry powder beverage comprising the composition according to any one of claims 89 to 115.

124. The composition according to any one of claims 89 to 92, wherein the composition is encapsulated within an encapsulating material.

125. The composition of claim 124, wherein the encapsulating material comprises at least one of the following: corn protein, soybean, collagen, gelatin, cellulose derivative, starch, alginate, pectin, gum, seaweed extract, deacetylated chitosan, glycerol, glyceryl esters, wax, sorbitol polyethylene glycol, fatty acids, phospholipids, and combinations thereof.

126. The composition of claim 124, wherein the encapsulating material comprises chocolate, candy coating, or a combination thereof.

127. A beverage prepared by adding the composition according to any one of claims 124 to 126 to water or an aqueous solution.

128. The beverage of claim 127, wherein the composition is added to coffee.

129. The beverage according to claim 127 or 128, wherein foam is formed when the composition is added to the water or aqueous solution.

130. The beverage of claim 129, wherein the foam is formed on top of the beverage.

131. The beverage of claim 130, wherein the foam remains on top of the beverage for at least 30 seconds after the composition is added.

132. The composition according to any one of claims 1 to 4, 44 to 46, 89 to 92, and 124, wherein the composition comprises α-dextrin in amounts between 0.1 (wt%) and 10.0 (wt%), between 0.5 (wt%) and 8.0 (wt%), between 0.75 (wt%) and 6 (wt%), between 0.5 (wt%) and 5.0 (wt%), between 0.75 (wt%) and 3.0 (wt%), or between 1.0 (wt%) and 2.0 (wt%).

133. A beverage prepared from or comprising the composition according to claim 132.

134. A dry powder beverage comprising the composition according to claim 132.

135. The method according to any one of claims 84 to 86, wherein the effervescent composition comprises between 0.1 (wt%) and 10.0 (wt%), between 0.5 (wt%) and 8.0 (wt%), between 0.75 (wt%) and 6 (wt%), between 0.5 (wt%) and 5.0 (wt%), or between 0.75 (wt%) and 3.0 (wt%) of α-dextrin.

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