Sweetener and flavor compositions containing terpene glycosides

Abstract

The present application relates to sweet tea derived compositions, including glycosylated compositions thereof, and Maillard reaction products thereof. These compositions provide improved taste profiles and can be used as sweeteners or flavorants in consumables.

Description

[0001] Related applications

[0002] This application claims priority to the following applications: U.S. Provisional Application No. 63 / 026,910, filed May 19, 2020; U.S. Provisional Application No. 63 / 062,645, filed August 7, 2020; and U.S. Provisional Application No. 63 / 144,025, filed February 1, 2021, all of which are incorporated herein by reference. Technical Field

[0003] This application generally relates to sweeteners and flavoring agents, and their use in food and beverage products. Background Technology

[0004] Calorie-rich sugars are widely used in the food and beverage industry. However, there is a growing trend towards healthier alternatives, including calorie-free or low-calorie sweeteners. Popular calorie-free sweeteners include high-intensity synthetic sweeteners such as aspartame (e.g., NutraSweet, Equal), sucralose (Splenda), and acesulfame potassium (also known as acesulfame K, or Ace-K), as well as high-intensity natural sweeteners, which are often derived from plants such as stevia, sweet tea, and monk fruit.

[0005] Despite the widespread use and growing popularity of calorie-free sweeteners, many consumers remain hesitant to use them because they are generally perceived as lacking the flavor profile to mimic the taste profile of calorie sugars such as sucrose. Therefore, further development and enhancement of the flavor characteristics of both natural and synthetic sweeteners are needed to better reproduce the flavor profiles associated with conventional sugar products, thereby improving consumer satisfaction.

[0006] Yaoshan sweet tea and raspberry are both perennial shrubs abundant in southern China. Due to their intense sweetness, the leaves of Yaoshan sweet tea, often referred to locally as Chinese sweet tea plant, Chinese blackberry, or sweet blackberry, are used to make a tea beverage (Chinese sweet tea). Rubusoside, or steviol glycoside, is the main sweetener found in Chinese sweet tea plant. At a concentration of 0.025%, it is 115 times sweeter than sucrose, making it an ideal natural sweetener. Hot water extracts from Chinese sweet tea leaves, known in Japan as "sweet tea extract" or "Tien Cha," have previously been used as natural sweeteners. Additionally, in Europe, dried Chinese sweet tea leaves have been used as an ingredient in tea / herbal infusions.

[0007] Sweet tea plant extracts contain raspberry glycosides (RU), steviol glycosides, and kaempferol-type diterpenoid glycosides such as raspberry glycosides B, G, H, I, and J, constituting a variety of natural sweeteners. However, when used at higher concentrations, sweet tea extracts and purified RU often impart a bitter taste, thus limiting their application in consumer products. Therefore, there is a need to find a way to overcome these drawbacks and enable their widespread use in the food, beverage, pharmaceutical, and cosmetic industries. Summary of the Invention

[0008] This application relates to a composition comprising rhubarb glycoside (RU), one or more sweet tea components (STC), sweet tea extract (STE), glycosylated rhubarb glycoside (RU), glycosylated sweet tea component (GSTC), glycosylated sweet tea extract (GSTE), Maillard reaction products of RU, GRU, STC, GSTC, STE or GSTE (collectively referred to as ST-MRP), glycosylated products of ST-MRP (collectively referred to as G-ST-MRP), and a method for preparing and using such a composition to improve the taste and / or flavor of a consumer product.

[0009] On one hand, this application relates to a composition comprising 0.1-99.9 wt% of one or more components selected from RU, GRU, STE, GSTE, STC, GSTC, ST-MRP and G-ST-MRP.

[0010] In some embodiments, the composition is a sweetener composition.

[0011] In some embodiments, the composition is a flavoring composition.

[0012] In some embodiments, the sweetener or flavoring composition comprises STE rich in rhubarb glycoside (RU).

[0013] In some embodiments, the sweetener or flavoring composition comprises STE rich in diterpene glycosides.

[0014] In some embodiments, the sweetener or flavoring composition includes a sweet tea-derived component (STC), which comprises one or more sweet tea-derived components (STCs) selected from rhubarb glycoside (RU), stevioside (SU), steviol monosaccharide glycoside, lebodiin A, 13-O-β-D-glucosyl-stevioside, isomers of lebodiin B, isomers of steviol glycosides, panicoloside IV, sugeroside, ent-16α,17-dihydroxy-kaurane-19-oic acid, and ent-13-dihydroxy-kaurane-16-en-19-oic acid. Enant-kaurane-16-en-19-oic-13-O-β-D-glucoside, enant-16β,17-dihydroxy-kaurane-3-one, enant-16α,17-dihydroxy-kaurane-19-oic acid, and enant-kaurane-16β,17-diol-3-one-17-O-β-D-glucoside. e) Enant-16α,17-dihydroxy-kaurane-3-one, enant-kaurane-3α,16β,17-3-triol, enant-13,17-dihydroxy-kaurane-15-en-19-oic acid, ellagic acid, gallic acid, oleanolic acid, ursolic acid, rutin, quercetin, and isoquercitrin.

[0015] In some embodiments, the sweetener or flavoring composition comprises STE, which comprises one or more succinicotinic glycosides selected from SU-A, SU-B, SU-C1, SU-D1, SU-D2, SU-E, SU-F, SU-G, SU-H, SU-I, and SU-J.

[0016] In some embodiments, the sweetener or flavoring composition comprises STE, wherein the STE is purified RU.

[0017] In some embodiments, the sweetener or flavoring composition contains GSTE.

[0018] In some embodiments, the sweetener or flavoring composition comprises GSTE rich in glycosylated lecithin (RU).

[0019] In some embodiments, the sweetener or flavoring composition comprises GSTE, which is rich in glycosylated diterpene glycosides.

[0020] In some embodiments, the sweetener or flavoring composition comprises GSTE, wherein GSTE is a glycosylated RU.

[0021] In some embodiments, the sweetener or flavoring composition comprises MRP.

[0022] In some embodiments, the sweetener or flavoring composition comprises ST-MRP. In some related embodiments, the ST-MRP comprises (a) a glycosylated product of STE MRP and / or (b) a glycosylated product of GSTE MRP.

[0023] In some embodiments, the sweetener or flavoring composition comprises the MRP of STE. In some related embodiments, the STE is rich in RU. In some related embodiments, the STE is rich in diterpenoid glycosides. In some related embodiments, the STE comprises one or more STCs selected from RU, SU, steviol monosaccharides, rebaudioside A, 13-O-β-D-glucosyl-stevioside, isomers of rebaudioside B, isomers of steviol glycosides, panicoloside IV, sugeroside, ent-16α,17-dihydroxy-kaurane-19-oic acid, and ent-13-hydroxy-kaurane-16-en-19-oic acid. enant-kaurane-16-en-19-oic-13-O-β-D-glucoside, enant-16β,17-dihydroxy-kaurane-3-one, and enant-16α,17-dihydroxy-kaurane-19-oic acid The following compounds are listed: ent-kaurane-16β,17-diol-3-one-17-O-β-D-glucoside, ent-16α,17-dihydroxy-kaurane-3-one, ent-kaurane-3α,16β,17-3-triol, ent-13,17-dihydroxy-kaurane-15-en-19-oic acid, ellagic acid, gallic acid, oleanolic acid, ursolic acid, rutin, quercetin, and isoquercitrin. In some related implementations, STE comprises one or more succinic acid glycosides selected from SU-A, SU-B, SU-C1, SU-D1, SU-D2, SU-E, SU-F, SU-G, SG, SU-H, SU-I, and SU-J.

[0024] In some embodiments, the sweetener or flavoring composition comprises an MRP of GSTE. In some related embodiments, the GSTE is a glycosylated product of RU-rich STE. In some related embodiments, the GSTE is a glycosylated product of diterpene glycoside-rich STE. In some related embodiments, the GSTE is a glycosylated product of a STE containing one or more STCs, wherein the STCs are selected from RU, SU, steviol monosaccharides, rebaudioside A, 13-O-β-D-glucosyl-stevioside, isomers of rebaudioside B, isomers of steviol glycosides, panicoloside IV, sugeroside, enant-16α,17-dihydroxy-kaurane-19-oic acid, and enant-13-dihydroxy-kaurane-16-en-19-oic acid. enant-kaurane-16-en-19-oic-13-O-β-D-glucoside, enant-16β,17-dihydroxy-kaurane-3-one, and enant-16α,17-dihydroxy-kaurane-19-oic acid The following compounds are listed: ent-kaurane-16β,17-diol-3-one-17-O-β-D-glucoside, ent-16α,17-dihydroxy-kaurane-3-one, ent-kaurane-3α,16β,17-3-triol, ent-13,17-dihydroxy-kaurane-15-en-19-oic acid, ellagic acid, gallic acid, oleanolic acid, ursolic acid, rutin, quercetin, and isoquercitrin. In some related implementations, GSTE is a glycosylated product of STE, which contains one or more glycosides selected from SU-A, SU-B, SU-C1, SU-D1, SU-D2, SU-E, SU-F, SU-G, SG, SU-H, SU-I, and SU-J.

[0025] Another aspect of this application relates to a consumer product comprising 0.00001-99.9 wt% of one or more components selected from RU, GRU, STE, GSTE, STC, GSTC, ST-MRP and / or G-ST-MRP.

[0026] In some embodiments, the consumer product is selected from beverage products, confectionery, condiments, dairy products, cereal compositions, chewing compositions, tabletop sweetener compositions, pharmaceutical compositions, oral hygiene compositions, cosmetic compositions, and smoking compositions.

[0027] In some embodiments, the consumer product is a beverage, and the beverage contains one or more components in an amount of 0.01-5000 ppm.

[0028] In some embodiments, this application provides a consumer product comprising one or more components selected from RU, GRU, STE, GSTE, STC, GSTC, ST-MRP and / or G-ST-MRP. In some specific embodiments, the concentration range of the one or more components present in the consumer product is: 0.0001wt%-99.9999wt%, 0.0001wt%-75wt%, 0.0001wt%-50wt%, 0.0001wt%-25wt%, 0.0001wt%-10wt%, 0.0001wt%-5wt%, 0.0001wt%-1wt%, 0.0001wt%-0.5wt%, 0.0001wt%-0.2wt%, 0.0001wt%-0.05wt%, 0.0001wt%-0.01wt%, 0.0001wt%-0.005wt%, or any two of these values.

[0029] In certain specific embodiments, the consumer product is a beverage, wherein the final concentration range of one or more components is 1-15,000 ppm.

[0030] On the other hand, this application provides a method for improving a consumer product, which includes adding one or more components selected from RU, GRU, STE, GSTE, STC, GSTC, ST-MRP and G-ST-MRP to the consumer product. In certain specific embodiments, the one or more components are added to the consumer product at a final concentration range of 0.0001 wt%-99.9999 wt%, 0.0001 wt%-75 wt%, 0.0001 wt%-50 wt%, 0.0001 wt%-25 wt%, 0.0001 wt%-10 wt%, 0.0001 wt%-5 wt%, 0.0001 wt%-1 wt%, 0.0001 wt%-0.5 wt%, 0.0001 wt%-0.2 wt%, 0.0001 wt%-0.05 wt%, 0.0001 wt%-0.01 wt%, 0.0001 wt%-0.005 wt%, or any two of these values. In a more specific embodiment, the consumer product is a beverage, wherein the one or more components are added at a final concentration range of 1-15,000 ppm.

[0031] On the other hand, this application relates to a composition comprising non-RA20 and non-RA20 glycosylated products, including RU and GRU, other small molecule steviosides, GSG derived from steviosides, etc. In some embodiments, RU is derived from sweet tea or stevia.

[0032] On the other hand, this application relates to stevia extract containing raspberry glycoside.

[0033] On the other hand, this application relates to steviol glycoside compositions for the production of raspberry glycosides. In some embodiments, raspberry glycosides derived from stevia extract are used for glycosylation to produce GRU.

[0034] On the other hand, this application relates to a method for adjusting the flavor of stevia extract or steviol glycosides using GRU.

[0035] On the other hand, this application relates to GRU compositions comprising monosaccharide RU, disaccharide RU, trisaccharide RU, or mixtures thereof.

[0036] On the other hand, this application relates to GSG or GRU compositions with low dextrin (remaining after glycosylation reaction) content. Attached Figure Description

[0037] Figure 1 This is a schematic diagram of an exemplary time-intensity curve shown for demonstration purposes, as described in Example 5.

[0038] Figure 2A-2DTables 5-12 to 5-14 of Example 5 show different concentrations of SugarE for RU20, GTRU20, GTRU20-MRP-CA and GTRU20-MRP-HO. Figure 2E The overall preference for different SugarEs is shown for RU20, GTRU20, GTRU20-MRP-CA, and GTRU20-MRP-HO.

[0039] Figure 3A The relationship between the sensory evaluation results in Example 12 and the ratio of sucralose and GTRU20 is shown. Figure 3B The relationship between the overall preference results in Example 12 and the ratio of sucralose and GTRU20 is shown.

[0040] Figure 4A The relationship between the sensory evaluation results in Example 13 and the ratio of RA97 and GTRU20 is shown. Figure 4B The relationship between the overall preference results in Example 13 and the ratio of RA97 and GTRU20 is shown.

[0041] Figure 5A The relationship between the sensory evaluation results in Example 14 and the ratio of acesulfame potassium and GTRU20-MRP-HO is shown. Figure 5B The relationship between the overall preference results in Example 14 and the ratio of acesulfame K and GTRU20-MRP-HO is shown.

[0042] Figures 6A-6E The SugarE evaluations at different concentrations of RU90, GRU90, GRU90-MRP-TA, GRU90-MRP-CA and GTRU20-MRP-HO in Example 15 are shown respectively. Figure 6F The overall preference evaluation of different concentrations of RU90, GRU90, GRU90-MRP-TA, GRU90-MRP-CA and GTRU20-MRP-HO in Example 15 is shown.

[0043] Figure 7A The relationship between the sensory evaluation results in Example 16 and the ratio of acesulfame K and GRU90 is shown. Figure 7B The relationship between the overall preference results in Example 16 and the ratio of acesulfame K and GRU90 is shown.

[0044] Figure 8A The relationship between the sensory evaluation results in Example 17 and the ratio of sucralose and GRU90-MRP-TA is shown. Figure 8B The relationship between the overall preference results in Example 17 and the ratio of sucralose and GRU90-MRP-TA is shown.

[0045] Figure 9A The relationship between the sensory evaluation results in Example 18 and the ratio of RA97 and GRU90-MRP-CA is shown. Figure 9B The relationship between the overall preference results in Example 18 and the ratio of RA97 and GRU90-MRP-CA is shown.

[0046] Figure 10A Sensory evaluation of the product of Example 19 is shown. Figure 10B The corresponding time-intensity curves for Example 19 are shown.

[0047] Figure 11A Sensory evaluation of the product of Example 20 is shown. Figure 11B The corresponding time-intensity curves for Example 20 are shown.

[0048] Figure 12A The time-intensity curves are shown for the ratios of three representative RM and GRU90-MRP-FTA in Example 21. Figure 12B The relationship between the overall preference results in Example 21 and the ratio of RM and GRU90-MRP-FTA is shown.

[0049] Figure 13A The time-intensity curves are shown for the ratios of three representative RM and GRU90-MRP-FTA in Example 22. Figure 13B The relationship between the overall preference results in Example 22 and the ratio of RM and GRU90-MRP-FTA is shown.

[0050] Figure 14A The time-intensity curves for the ratios of three representative semathymidines and GRU90-MRP-FTA in Example 23 are shown. Figure 14B The relationship between the overall preference results in Example 23 and the ratio of semathys and GRU90-MRP-FTA is shown.

[0051] Figure 15A The time-intensity curves for the ratios of three representative alluloses and GRU90-MRP-CA in Example 24 are shown. Figure 15B The relationship between the overall preference results in Example 24 and the ratio of allulose and GRU90-MRP-CA is shown.

[0052] Figure 16A The time-intensity curves for the ratios of three representative polydextroses and GRU90-MRP-CA in Example 25 are shown. Figure 16B The relationship between the overall preference results in Example 25 and the ratio of polydextrose and GRU90-MRP-CA is shown.

[0053] Figure 17A The time-intensity curves are shown for the ratio of three representative RM / RD mixtures and GRU90-MRP-FTA in Example 26. Figure 17B The relationship between the overall preference results in Example 26 and the ratio of the RM / RD mixture and GRU90-MRP-FTA is shown.

[0054] Figure 18A The time-intensity curves are shown for the ratios of three representative RM / RD / RA97 mixtures and GRU90-MRP-FTA in Example 27. Figure 18B The relationship between the overall preference results in Example 27 and the ratio of the RM / RD / RA97 mixture and GRU90-MRP-FTA is shown.

[0055] Figure 19 The comparison between the theoretical calculation and experimental measurement of SE per ppm of GRU90-MRP-FTA in Example 28 is shown.

[0056] Figure 20 The comparison between the theoretical calculation and experimental measurement of SE per ppm of GRU90-MRP-FTA in Example 29 is shown.

[0057] Figure 21 The graph shows the stable dissolution time of GRU90-MRP-FTA and RD in various proportions in Example 30 as a function of time.

[0058] Figure 22 The graph shows the stable dissolution time of GRU90-MRP-FTA and RM in various proportions in Example 31 as a function of time.

[0059] Figure 23A The time-intensity curves are shown for the ratios of three representative GSS-MRP-CA and GRU90-MRP-FTA in Example 32. Figure 23B The relationship between the overall preference results in Example 32 and the ratio of GSG-MRP-CA to GRU90-MRP-FTA is shown.

[0060] Figure 24A The relationship between the sensory evaluation results in Example 33 and the ratio of GSG-MRP-CA and GRU90-MRP-FTA in sucralose is shown. Figure 24B The relationship between the overall preference results in Example 33 and the ratio of GSG-MRP-CA and GRU90-MRP-FTA in sucralose is shown.

[0061] Figure 25A-25FThe sensory analysis results from Example 46 are shown. Figure 25A The sweetness / time-intensity profile of samaranth is shown. Figure 25B The sweetness / time-intensity profiles of semathys and RU20 are shown. Figure 25C The sweetness / time-intensity profiles of semathy and RU90 are shown. Figure 25D The sweetness / time-intensity profiles of semathys and GRU20 are shown. Figure 25E The sweetness / time-intensity profiles of semathys and GRU90 are shown. Figure 25F The sweetness / time-intensity profiles of semathys and TRU20 are shown.

[0062] Figure 26 A schematic diagram of the design scheme for the steam distillation process for GC / MS analysis in Example 47 is shown.

[0063] Figures 27A-27C Chromatography Figure 1 The upper trace is RU90 ( Figure 27A ), the middle trace is GRU90 ( Figure 27B The lower trace is GRU90-MRP-TA ( Figure 27C Each peak is displayed in MS-TIC mode and MS spectrum.

[0064] Figures 28A-28C Chromatogram 2 is shown, with the upper trace line indicating RU20 ( Figure 28A ), the middle trace is GRU20 ( Figure 28B The lower trace is GRU20-MRP-TA; each peak is shown in MS-TIC mode and MS spectrum.

[0065] Figure 29 Chromatogram 3 is shown, where the MS trace indicates a molar mass of 966 or less, and GRU20 shows Rub-1Glc (2 isomers) and Rub-2Glc (2 isomers).

[0066] Figure 30 Chromatogram 4 is shown, in which the UV-254nm and upper traces show RU20, while the lower trace shows GRU20 (representing phenolic acid and polyphenols).

[0067] Figures 31A-31C A representative chromatogram of RU20 is shown.

[0068] Figures 32A-32D A representative chromatogram of GRU20 is shown.

[0069] Figures 33A-33D A representative chromatogram of GRU20-MRP-TA is shown.

[0070] Figures 34A-34DA representative chromatogram of GRU20-MRP-CA is shown.

[0071] Figures 35A-35C A representative chromatogram of RU90 is shown.

[0072] Figures 36A-36D A representative chromatogram of GRU90 is shown.

[0073] Figures 37A-37D The chromatogram of GRU90-MRP-TA is shown.

[0074] Figures 38A-38D A representative chromatogram of GRU90-MRP-CA is shown.

[0075] Figures 39A-39D The chromatogram of GRU90-MRP-HO is shown.

[0076] Figure 40 The following is a representative chromatogram of RU20 SIM negative MS 497,335,317 (representing steviol glycosides with isosteviol as the backbone).

[0077] Figure 41 The following are representative chromatograms of TRU20,SIM negative MS 497,335,317 (representing steviol glycosides with isosteviol as the backbone).

[0078] Figure 42 The following are representative chromatograms of GRU20,SIM negative MS 497,335,317 (representing steviol glycosides with isosteviol as the backbone).

[0079] Figure 43 The following are representative chromatograms of TRU20,SIM negative MS 497,335,317 (representing steviol glycosides with isosteviol as the backbone).

[0080] Figure 44 A representative chromatogram of RU20 positive MS 439 is shown.

[0081] Figure 45 The time-intensity curve in Example 48 is shown to be divided into three stages to assess the perception of acidity / sweetness.

[0082] Figure 46 The time-intensity curves of sweetness / acidity perception of TRU20 and GTRU20 in lemon water are shown in Example 48.

[0083] Figure 47 The time-intensity curves of sweetness / acidity perception of RU90 and GRU90 in lemon water are shown in Example 48.

[0084] Figure 48The time-intensity curves of sweetness / acidity perception of GRU20-MRP-CA, GRU20-MRP-TA and GTRU20-MRP-CA in lemon water are shown in Example 48.

[0085] Figure 49 The time-intensity curves of sweetness / acidity perception of GRU90-MRP-CA and GRU90-MRP-TA in lemonade are shown in Example 48.

[0086] Figure 50 The time-intensity curves of sweetness / acidity perception of caramel stevia (GSG+SG)-MRP, citrus stevia (GSG+SG)-MRP and caramel stevia (GSG+SG)-MRP+somat in lemon water are shown in Example 48.

[0087] Figure 51 The time-intensity curves of sweetness / acidity perception of TRU20 and GTRU20 in sugar-free Fanta orange juice are shown in Example 48.

[0088] Figure 52 The time-intensity curves of sweetness / acidity perception of RU90 and GRU90 in sugar-free Fanta orange juice are shown in Example 48.

[0089] Figure 53 The time-intensity curves of sweetness / acidity perception of GRU20-MRP-CA, GRU20-MRP-TA and GTRU20-MRP-CA in sugar-free Fanta orange juice are shown in Example 48.

[0090] Figure 54 The time-intensity curves of sweetness / acidity perception of GRU90-MRP-CA and GRU90-MRP-TA in sugar-free Fanta orange juice are shown in Example 48.

[0091] Figure 55 The temporal intensity curves of sweetness / acidity perception for caramel stevia (GSG+SG)-MRP, citrus stevia (GSG+SG)-MRP, and caramel stevia (GSG+SG)-MRP+Somatian are shown.

[0092] Figure 56 The time-intensity curves of sugar-free Red Bull with and without GTRU20-MRP-HO and GRU90-MRP-HO are shown in Example 49.

[0093] Figure 57 The time-intensity curves of vanilla turmeric beverages with and without RU90, GRU90, GTRU20-MRP-CA and GRU90-MRP-CA are shown in Example 49.

[0094] Figure 58The time-intensity curves of the chocolate milk beverages with and without RU90, GRU90, GTRU20-MRP-CA and GRU90-MRP-CA are shown in Example 49.

[0095] Figure 59 The time-intensity curves of the chocolate beverages with and without GTRU20-MRP-CA and GRU90-MRP-CA are shown in Example 49.

[0096] Figure 60 The time-intensity curves of the chocolate milk beverage with and without GRU90, GRU20-MRP-CA, GTRU20-MRP-CA and GRU90-MRP-CA are shown in Example 49.

[0097] Figure 61 The time-intensity curves of sugar-reduced cappuccinos with / without RU90, GRU90, GRU20-MRP-CA, GTRU20-MRP-CA and GRU90-MRP-CA are shown in Example 49.

[0098] Figure 62 The time-intensity curves of sugar-free cappuccinos with / without RU90, GRU90, GRU20-MRP-CA, GTRU20-MRP-CA and GRU90-MRP-CA are shown in Example 49.

[0099] Figure 63 The time-based sweetness intensity curves of RU10 and GRU10-MRP-FTA (51-01, 51-02) based on the sweetness curve data in Table 53-3 are shown in Example 53.

[0100] Figure 64 The time-based sweetness intensity curves of RU10 and GRU10-MRP-FTA (52-01, 52-02) in the sugar reduction system in Example 53 are shown.

[0101] Figure 65 This is a diagram illustrating the overall preference of the test samples based on the sensory evaluation results in Tables 72-3 of Example 72.

[0102] Figure 66 The relationship between the sensory evaluation results in Example 73 and the weight ratio of monk fruit extract and GRU90-MRP-FTA is shown. Figure 67 This is a diagram illustrating the overall liking of the sample composition based on the sensory evaluation results in Table 73-2 of Example 73. Figure 68 The data in Table 73-3 of Example 73 is a time-intensity curve as a function of the weight ratio of monk fruit extract and GRU90-MRP-FTA.

[0103] Figure 69 This is a graph illustrating the overall preference for commercial dairy products (67-01) containing GRU90-MRP-FTA based on the sensory evaluation results in Table 68-3 of Example 68.

[0104] Figure 70 This is a diagram illustrating the overall preference of the samples based on the sensory evaluation results in Table 69-3 of Example 69.

[0105] Figure 71 This is a diagram illustrating the overall preference of the samples based on the sensory evaluation results in Table 70-3 of Example 70.

[0106] Figure 72 This is a graph illustrating the overall preference of GRU90-MRP-FTA for two commercial tea beverages based on the sensory evaluation results in Tables 71-3 of Example 71.

[0107] Figure 73 The relationship between the sensory evaluation results in Example 74 and the weight ratio of monk fruit extract and GRU90-MRP-FTA is shown. Figure 74 The relationship between overall preference and the weight ratio of monk fruit extract and GRU90-MRP-FTA is shown based on the sensory evaluation results in Table 74-2 of Example 74. Figure 75 The time-intensity curves shown are based on the results in Table 74-3 of Example 74, and are a function of the weight ratio of monk fruit extract and GRU90-MRP-FTA.

[0108] Figures 76A-76C The total ion chromatograms (TICs) of the RU10, GRU10, and GRU10-MRP-FTA samples detected by SPME-GCxGC-TOF-MS in Example 75 are shown respectively.

[0109] Figures 77A-77C 3D surface images of RU10, GRU10 and GRU10-MRP-FTA samples detected by SPME-GCxGC-TOF-MS in Example 75 are shown respectively.

[0110] Figures 78A-78C Figures 79A-79C show the total ion chromatograms (TICs) of the RU40, GRU40, and GRU40-MRP-FTA samples detected by SPME-GCxGC-TOF-MS in Example 75.

[0111] Figure 80A-80C The total ion chromatograms (TICs) of RU90, GRU90 and GRU90-MRP-FTA samples detected by SPME-GCxGC-TOF-MS are shown respectively.

[0112] Figure 81A-81C 3D surface images of RU90, GRU90 and GRU90-MRP-FTA samples detected by SPME-GCxGC-TOF-MS are shown respectively.

[0113] Figure 82 The overall preference of GSG-MRP-CA, GSG-MRP-TN, and GSG-MRP-HO in commercial carbonated beverages is shown based on the sensory evaluation results in Table 84-3 of Example 84.

[0114] Figure 83 The overall preference of GSG-MRP-CA, GSG-MRP-TN, and GSG-MRP-HO in commercial flavored water beverages is shown based on the sensory evaluation results in Table 85-3 of Example 85.

[0115] Figure 84 The overall preference of GSG-MRP-CA, GSG-MRP-TN, and GSG-MRP-HO in commercial fruit and vegetable juices is shown based on the sensory evaluation results in Table 86-3 of Example 86.

[0116] Figure 85 The overall preference of GSG-MRP-CA, GSG-MRP-TN, and GSG-MRP-HO in functional Gatorade beverages is shown based on the sensory evaluation results in Table 87-3 of Example 87.

[0117] Figure 86A The headspace GC / MS chromatogram of the concentrated extract of lemon juice volatiles from Ref. Y0034434 in Example 94 is shown. Figure 86B The chromatogram of the concentrated extract of lemon juice volatiles from Ref. Y0034434 in Example 94 by liquid injection GC / MS is shown.

[0118] Figure 87A The headspace GC / MS chromatogram of the concentrated extract of orange juice volatiles from Ref. 71025597 in Example 94 is shown. Figure 87B The chromatogram of the concentrated extract of orange juice volatiles from Ref. 71025597 in Example 94 by liquid injection GC / MS is shown.

[0119] Figure 88 The sensory evaluation results of GRU90-MRP prepared with different sugar donors in Example 101 are shown.

[0120] Figure 89 The overall preference of GRU40-MRP prepared in Example 105 with different weights of sugar donor, amino acid and GRU40 is shown.

[0121] Figure 90A The relationship between sensory evaluation results and the ratio of sucralose and GRU40-MRP-FTA in Example 116 is shown. Figure 90B The relationship between overall preference and the ratio of sucralose and GRU40-MRP-FTA in Example 116 is shown.

[0122] Figure 91A The relationship between sensory evaluation results and the ratios of GSG-MRP-CA and GRU40-MRP-FTA in Example 117 is shown. Figure 91B The relationship between overall preference and the ratio of GSG-MRP-CA and GRU40-MRP-FTA is shown in Example 117.

[0123] Figure 92A The diagram illustrates the functional relationship between overall preference and the weight ratio of semathys in GRU40-MRP-CA in Example 118. Figure 92B The time-intensity curves of semathymide as a function of the weight ratio in GRU40-MRP-CA are shown in Example 118.

[0124] Figure 93A The relationship between the sensory evaluation results and the ratio of acesulfame K and GRU40-MRP-CA in Example 119 is shown. Figure 93B The relationship between overall preference and the ratio of acesulfame K and GRU40-MRP-CA is shown in Example 119.

[0125] Figure 94A The relationship between the sensory evaluation results and the ratio of RA97 and GRU40-MRP-CA in Example 120 is shown. Figure 94B The relationship between overall preference and the ratio of RA97 and GRU40-MRP-CA is shown in Example 120.

[0126] Figure 95A The sensory evaluation results in Example 126 are shown as a function of the weight ratio of the mixed solution (sucralose and acesulfame potassium) and GRU90-MRP-FTA. Figure 95B The time-intensity curve in Example 126 is shown as a function of the weight ratio of the mixed solution (sucralose and acesulfame potassium) and GRU90-MRP-FTA. Figure 95C The overall preference in Example 126 is shown as a function of the weight ratio of the mixture solution (sucralose and acesulfame potassium) to GRU90-MRP-FTA.

[0127] Figures 96A-96EThis illustrates the differences in perceived sensory characteristics as a function of storage time at 2-4°C for sugar-free lemon iced tea with and without GSG-MRP-FTA (product 39-05) in Example 133, including perceived sweetness. Figure 96B ), artificial taste perception ( Figure 96C ), flavor intensity perception ( Figure 96D ), taste Figure 96E ) and all of the above sensory characteristics ( Figure 96A ).

[0128] Figures 97A-97E This illustrates the differences in perceived sensory characteristics as a function of storage time at 20-22°C for sugar-free lemon iced tea with and without GSG-MRP-FTA (product 39-05) in Example 133, including perceived sweetness. Figure 97B ), artificial taste perception ( Figure 97C ), flavor intensity perception ( Figure 97D ), taste Figure 97E ) and all of the above sensory characteristics ( Figure 97A ).

[0129] Figures 98A-98E This illustrates the differences in perceived sensory characteristics as a function of storage time at 2-4°C for sugar-free lemon iced tea with and without GRU90-MRP-FTA (products 39-10) in Example 134, including perceived sweetness. Figure 98B ), artificial taste perception ( Figure 98C ), flavor intensity perception ( Figure 98D ), taste Figure 98E ) and all of the above sensory characteristics ( Figure 98A ).

[0130] Figures 99A-99E This illustrates the differences in perceived sensory characteristics as a function of storage time at 20-22°C for sugar-free lemon iced tea with and without GRU90-MRP-FTA (products 39-10) in Example 134, including perceived sweetness. Figure 99B ), artificial taste perception ( Figure 99C ), flavor intensity perception ( Figure 99D ), taste Figure 99E ) and all of the above sensory characteristics ( Figure 99A ).

[0131] Figure 100A-100E This illustrates the differences in perceived sensory characteristics as a function of storage time at 2-4°C for sugar-free orange juice-flavored soft drinks with and without GSG-MRP-FTA (product 39-05) in Example 135, including perceived sweetness. Figure 100B ), artificial taste perception ( Figure 100C ), flavor intensity perception ( Figure 100D ), taste Figure 100E ) and all of the above sensory characteristics ( Figure 100A ).

[0132] Figure 101A-101E This illustrates the differences in perceived sensory characteristics as a function of storage time at 20-22°C for sugar-free orange juice-flavored soft drinks with and without GSG-MRP-FTA (product 39-05) in Example 135, including perceived sweetness. Figure 101B ), artificial taste perception ( Figure 101C ), flavor intensity perception ( Figure 101D ), taste Figure 101E ) and all of the above sensory characteristics ( Figure 101A ).

[0133] Figure 102A-102E This illustrates the differences in perceived sensory characteristics as a function of storage time at 2-4°C for sugar-free orange juice-flavored soft drinks with and without GRU90-MRP-FTA (products 39-10) in Example 136, including perceived sweetness. Figure 102B ), artificial taste perception ( Figure 102C ), flavor intensity perception ( Figure 102D ), taste Figure 102E ) and all of the above sensory characteristics ( Figure 102A ).

[0134] Figure 103A-103E This illustrates the differences in perceived sensory characteristics as a function of storage time at 20-22°C for sugar-free orange juice-flavored soft drinks with and without GRU90-MRP-FTA (products 39-10) in Example 136, including perceived sweetness. Figure 103B ), artificial taste perception ( Figure 103C ), flavor intensity perception ( Figure 103D ), taste Figure 103E ) and all of the above sensory characteristics ( Figure 103A ).

[0135] Figure 104A-104E This illustrates the differences in perceived sensory characteristics as a function of storage time at 2-4°C for a sugar-reduced soft drink with or without GSG-MRP-FTA (product 39-05) in Example 137, including perceived sweetness. Figure 104B ), artificial taste perception ( Figure 104C ), flavor intensity perception ( Figure 104D ), taste Figure 104E ) and all of the above sensory characteristics ( Figure 104A ).

[0136] Figure 105A-105EThis illustrates the differences in perceived sensory characteristics as a function of storage time at 20-22°C for a sugar-reduced soft drink with or without GSG-MRP-FTA (product 39-05) in Example 137, including perceived sweetness. Figure 105B ), artificial taste perception ( Figure 105C ), flavor intensity perception ( Figure 105D ), taste Figure 105E ) and all of the above sensory characteristics ( Figure 105A ).

[0137] Figure 106A-106E This illustrates the differences in perceived sensory characteristics as a function of storage time at 2-4°C for reduced-sugar soft drinks with raspberry elderberry flavor, with and without GRU90-MRP-FTA (products 39-10) in Example 138, including perceived sweetness. Figure 106B ), artificial taste perception ( Figure 106C ), flavor intensity perception ( Figure 106D ), taste Figure 106E ) and all of the above sensory characteristics ( Figure 106A ).

[0138] Figure 107A-107E This illustrates the differences in perceived sensory characteristics as a function of storage time at 20-22°C for reduced-sugar soft drinks with raspberry elderberry flavor, with and without GRU90-MRP-FTA (products 39-10) in Example 138, including perceived sweetness. Figure 107B ), artificial taste perception ( Figure 107C ), flavor intensity perception ( Figure 107D ), taste Figure 107E ) and all of the above sensory characteristics ( Figure 107A ).

[0139] Figure 108A The chromatogram of MRP prepared in Example 144 using alanine, glucose and stevia extract samples 1-4 at 120°C for 2.5 hours in phosphate buffer pH 7.8 is shown.

[0140] Figure 108B The chromatogram of Example 144 is shown, with a peak at 15-17 min, associated with the extracted heated sugar at m / z = 198, indicating that it is alabyridine [M+H+]. + ).

[0141] Figure 108C The chromatogram of Example 144 is shown, with a peak at 17.8 min, related to heated sugar, where m / z 198 = [M+H+]. + ,m / z 216=[M+H2O+H+] +,m / z 152=[M-46[CO2H2]+H+] + UV-spectral peak at 17.5 minutes.

[0142] Figure 108D The chromatogram of Example 144 is shown, and its UV-Vis spectrum is similar to that of the published chromatograms of alabyrin.

[0143] Figure 109A An exemplary chromatogram of the SIM trace with m / z = 797 is shown in Example 145, which represents the Amadori product corresponding to arginine + raspberry glycoside. Figure 109B The corresponding mass spectrum with m / z = 797 is shown in Example 145, and the fragment representing the Amadori product corresponding to arginine + raspberry glycoside is shown.

[0144] Figure 109C An exemplary chromatogram of the SIM trace with m / z = 248 is shown in Example 145, which represents the Amadori product corresponding to valine + xylose. Figure 109D An exemplary chromatogram of the SIM trace with m / z = 248 is shown in Example 145, the fragment of which represents the Amadori product corresponding to arginine + raspberry glycoside.

[0145] Figure 110A The time-intensity curve of vanilla flavor in yogurt (4.5% sugar) in Example 146 is shown, with or without the addition of GSG-MRP-CA (200 ppm), and the flavor recognition time (RT) [mean ± standard deviation].

[0146] Figure 110B The time-intensity curve of vanilla flavor in yogurt (4.5% sugar) in Example 146 is shown with or without the addition of GRU90-MRP-CA (39-10 in Example 39) (200 ppm), and flavor recognition time (RT) [mean ± standard deviation].

[0147] Figure 111A The time-intensity curves of cola flavor in the sugar-free beverage (sucralose) of Example 146 are shown, with or without the addition of GSG-MRP-CA (200 ppm), and flavor recognition time (RT) [mean ± standard deviation].

[0148] Figure 111B The time-intensity curves of cola flavor in the sugar-free beverage (sucralose) of Example 146 are shown, with or without the addition of GRU90-MRP-CA (200 ppm), and the flavor recognition time (RT) [mean ± standard deviation].

[0149] Figure 111CThe time-intensity curves of cola flavor in the sugar-free beverage (sucralose) of Example 146 are shown, with or without the addition of GRU90-MRP-FTA (39-10 in Example 39) (200 ppm), and flavor recognition time (RT) [mean ± standard deviation].

[0150] Figure 112A The time-intensity curves of lemon flavor in water in Example 146 are shown, with or without the addition of GSG-MRP-CA (200 ppm), and the flavor recognition time (RT) [mean ± standard deviation].

[0151] Figure 112B The time-intensity curve of lemon flavor in water in Example 146 is shown, with or without the addition of GRU90-MRP-CA (200 ppm), and the flavor recognition time (RT) [mean ± standard deviation].

[0152] Figure 112C The time-intensity curve of lemon flavor in water in Example 146 is shown, with or without the addition of GRU90-MRP-FTA (39-10 in Example 39) (200 ppm), and the flavor recognition time (RT) [mean ± standard deviation].

[0153] Figure 113A The relationship between the sensory evaluation results in Example 147 and the ratio of RA97 and GRU90-MRP-FTA (131-01 in Example 131) is shown. Figure 113B The relationship between overall preference and the ratio of RA97 and GRU90-MRP-FTA (131-01 in Example 131) is shown in Example 147.

[0154] Figure 114A The results of sensory evaluation of product compositions containing mixtures of GSTV85 and GRU90 in different proportions are shown in Example 153. Figure 114B Show Figure 114A Overall preference for the product composition.

[0155] Figure 115A The graph shown is a graph from Example 155 showing the sensory evaluation results of GSG-MRP-FTA / GRU90-MRP-FTAs (154-01 to 154-04 in Example 154) in a 400ppm RA75 / RB15 solution (154-01 to 154-04 in Example 154). Figure 115BA bar graph showing the overall preference of GSG-MRP-FTA / GRU90-MRP-FTAs (154-01 to 154-04 in Examples 154) in 400ppm RA75 / RB15 (154-01 to 154-04 in Examples 154) solution.

[0156] Figure 116A A bar graph showing the sensory evaluation results in Table 156-2 of Example 156 is shown. Figure 116B This shows a bar chart of overall preference in Table 156-2 of Example 156.

[0157] Figure 117A A graph showing the sensory evaluation results of GRU90-MRP-FTA (157-01 to 157-05 in Examples 157) in 400 ppm RA75 / RB15 solution is presented in Example 158. Figure 117B A bar graph showing the overall preference of GRU90-MRP-FTA (157-01 to 157-05 in Examples 157) in 400 ppm RA75 / RB15 solution.

[0158] Figure 118A A bar graph showing the sensory evaluation results in Table 161-2 of Example 161 is shown. Figure 118B This shows a bar chart illustrating the overall preference for the samples in Table 161-2 of Example 161.

[0159] Figure 119 The bar graph shown in Example 167 illustrates the bitterness and overall liking of GRU90-MRP-FTA (39-01 in Example 39) in salads.

[0160] Figure 120A The sweetness and aftertaste curves as a function of time are shown in Example 170. Figure 120B The sweetness curve of GRU90-MRP-PLTA (168-01 in Example 168) as a function of time is shown in Example 170. Figure 120C The sweetness curve of GSG-MRP-PLTA (168-02 in Example 168) as a function of time is shown in Example 170. Detailed Implementation Invention Details

[0162] I. Definition

[0163] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as understood by one of ordinary skill in the art to which this invention pertains. All publications and patents expressly mentioned herein are incorporated herein by reference for all purposes, including the description and disclosure of chemicals, instruments, statistical analyses, and methods reported in publications that may be related to this invention. All references cited in this specification are intended to represent the level of expertise in the art to which this invention pertains. Nothing herein is to be construed as an admission that this invention is not qualified prior to any prior invention disclosed herein.

[0164] In the specification and claims, the terms "comprising" and "including" are open-ended terms and should be interpreted as "including but not limited to...". These terms include the more restrictive terms "consistently composed of..." and "composed of...".

[0165] It must be noted that in the specification and appended claims, unless the context clearly specifies otherwise, the singular forms “a,” “an,” and “the” include the plural. Furthermore, the terms “a” (or “an”), “one or more,” and “at least one” are used interchangeably; the terms “comprising,” “including,” “characterized by,” and “having” are also used interchangeably. Moreover, unless otherwise specified (e.g., molar to mole ratio, weight to volume (w / v), etc.), any reactant concentrations described herein shall be considered as described on a weight ratio (w / w).

[0166] As used in this application, the term "glycoside" refers to a molecule in which a sugar (the "glycosyl" portion or "glycosyl component" of a glycoside) is bonded to a non-sugar (the "non-glycosyl" portion or "non-glycosyl component") via a glycosidic bond.

[0167] The terms “stevioside” and “SG” are used interchangeably and refer to glycosides of steviol, diterpenoid compounds of Formula I, wherein one or more sugar residues are attached to a steviol compound of Formula I.

[0168]

[0169] Steviosides also include glycosides of steviol isomers (isostevioside) and steviol derivatives, such as 12α-hydroxystevioside and 15α-hydroxystevioside, as shown in Formula II.

[0170]

[0171] The term "glycosidic bond" refers to a chemical bond or type of bond (glycosidic agglomerate) formed between the anomeric hydroxyl group of a sugar or sugar derivative (glycoside) and the hydroxyl group of another sugar or non-sugar organic compound, such as alcohol. In diglycosyl or polysaccharide compounds, the reducing end faces the last terminal anomeric carbon of the structure, and the ends are in opposite directions.

[0172] For example, the glycosidic bonds in steviol and isosteviol involve a hydroxyl group on the sugar carbon atom (the so-called anomeric carbon) and a hydroxyl group on the C19 carbonyl group of steviol or isosteviol, which constitutes the so-called O-glycoside or glycosidic ester. Other glycosidic ester bonds can form on the hydroxyl group at C13 of steviol or on the hydroxyl oxygen at C16 of isosteviol. Bonds at the carbon atoms at C1, C2, C3, C6, C7, C11, C12, and C15 positions of steviol and isosteviol produce C-glycosides. Furthermore, C-glycosides can also form at the 2-methyl groups at C18 and C20 positions of steviol and isosteviol.

[0173] The sugar moiety can be any sugar with 3-7 carbon atoms, derived from dihydroxyacetone (ketose) or glyceraldehyde (aldose). The sugar can be in open-chain or cyclic form, such as D- or L-enantiomers and α- or β-conformations.

[0174] Taking glucose as an example, representative structures of possible sugar conformations include D-pyranose glucose and L-pyranose glucose, where position 1 is the key α- or β-conformation.

[0175]

[0176] The steviol glycosides suitable for the sweetener or flavoring compositions of this application include one or more glycosylated compounds having the structures shown in Table A.

[0177] Table A shows the possible locations on the sugar molecule where steviol / isostevioside may attach.

[0178]

[0179]

[0180] Stevia plants contain various different SGs in varying percentages. The phrase "stevioside" is well known in the art and is intended to encompass both major and minor components of stevia. These "SGs" include, for example, steviol glycosides, steviol disaccharides, rebaudioside A (RA), rebaudioside B (RB), rebaudioside C (RC), rebaudioside D (RD), rebaudioside E (RE), rebaudioside F (RF), rebaudioside M (RM), rebaudioside O (RO), rebaudioside H (RH), rebaudioside I (RI), rebaudioside L (RL), rebaudioside N (RN), rebaudioside K (RK), rebaudioside J (RJ), rebaudioside U, raspberry glycoside, ducoside A (DA), and substances or mixtures thereof listed in Tables A and B.

[0181] The terms “rebadiside A,” “Reb A,” “Reb-A,” and “RA” used in this application refer to equivalent terms for the same molecule. This also applies to all letters of rebadiside except for rebadiside U, which may be called Reb-U or Reb U, but not RU, to avoid confusion with leptin, which is also called RU.

[0182] Based on the type of sugar (i.e., glucose, rhamnose / deoxyribose, xylose / arabinose), SG can be divided into three categories: (1) SG containing glucose; (2) SG containing glucose and a rhamnose or deoxyribose moiety; and (3) SG containing glucose and a xylose or arabinose moiety. The steviol glycosides used in this application are not limited in origin or source. Steviol glycosides can be extracted from stevia leaves, synthesized enzymatically, synthesized chemically, or produced through fermentation.

[0183] Specific examples of steviol glycosides include, but are not limited to, the compounds and their isomers listed in Table B. The origin or source of the steviol glycosides used in this application is not limited. Steviol glycosides can be extracted from stevia plants, sweet tea leaves, synthesized enzymatically, synthesized chemically, or produced through fermentation.

[0184] Table B shows example types of steviol glycosides.

[0185]

[0186]

[0187]

[0188]

[0189]

[0190]

[0191]

[0192]

[0193]

[0194] Legend: SG-1 to 16: SG without a specific name; SG-Unk1-6: SG without detailed structural proof; Gle: glucose; Rha: rhamnose; Xyl: xylose; Ara: arabinose.

[0195] The term “glycosylated steviol glycoside (GSG)” refers to a molecule that: (1) contains an SG backbone and one or more additional sugar residues, and (2) is artificially produced by enzymatic conversion, fermentation or chemical synthesis.

[0196] The terms “ST plant,” “Chinese sweet tea plant,” “sweet tea plant,” and “sweet tea plant” all refer to the sweet tea plant and can be used interchangeably.

[0197] The term "sweet tea extract (STE)" refers to an extract obtained from the whole ST plant, in the airy parts of the ST plant, in the leaves of the ST plant, in the flowers of the ST plant, in the fruits of the ST plant, in the seeds of the ST plant, in the roots of the ST plant, in the branches of the ST plant, and / or in any other part of the ST plant. It should also be understood that sweet tea extract (STE) can be purified and / or isolated into one or more sweet tea components (STC).

[0198] The term "sweet tea component (STC)" refers to components in STE. STCs, such as rhubarb glycosides, can be purified from natural sources, produced by chemical or enzymatic methods (e.g., from steviol glycosides using glycosyl hydrolases, thermophilic thermostable lactases, Aspergillus niger hesperidinase, or any other type of enzyme), or produced by fermentation. Examples of STCs include, but are not limited to: rhubarb glycoside (RU), steviol glycoside (SU), steviol monosaccharide glycoside, rebaudioside A, 13-O-β-D-glucosyl-stevioside, isomers of rebaudioside B, steviol glycoside isomers, panicoloside IV, sugeroside, and enant-16α,17-dihydroxy-kaurane-19-oic acid. enant-13-hydroxy-kaurane-16-en-19-oicacid, enant-kaurane-16-en-19-oic acid-13-O-β-D-glucoside, enant-16β,17-dihydroxy-kaurane-3-one, and enant-16α,17-dihydroxy-kaurane-19-oic acid The following compounds are listed: ent-kaurane-16β,17-diol-3-one-17-O-β-D-glucoside, ent-16α,17-dihydroxy-kaurane-3-one, ent-kaurane-3α,16β,17-3-triol, ent-13,17-dihydroxy-kaurane-15-en-19-oic acid, ellagic acid, gallic acid, oleanolic acid, ursolic acid, rutin, quercetin, and isoquercetin. Examples of glycosides (SUs) include, but are not limited to, SU-A, SU-B, SU-C1, SU-D1, SU-D2, SU-E, SU-F, SU-G, SU-H, SU-I, and SU-J.

[0199] The term "stevia glycoside (STG)" refers to glycosides derived from or known to be found in the stevia plant. Examples of STGs include, but are not limited to, raspberry glycosides, stevia glycosides such as SU-A, SU-B, SU-C1, SU-D1, SU-D2, SU-E, SU-F, SU-G, SU-H, SU-I and SU-J, steviol monosaccharides, rebaudioside A, 13-O-β-D-glucosyl-steviaol, isomers of rebaudioside B, isomers of steviol glycosides, panicloside IV, and sugeroside. Some STGs, such as raspberry glycosides, can also be found in the stevia plant and are also steviol glycosides (SG).

[0200] The term "non-stevia stevia components (NSTC)" refers to STCs that are not present in naturally growing stevia plants. Examples of NSTCs include, but are not limited to, stevia glycosides.

[0201] The term "betaine glycosides" refers to a group of kauriane-type diterpenoid glycosides that can be isolated from the leaves of Yaoshan sweet tea. Examples of betaine glycosides include, but are not limited to, SU-A, SU-B, SU-C1, SU-D1, SU-D2, SU-E, SU-F, SU-G, SU-H, SU-I, and SU-J. The chemical structures of some betaine glycosides are shown in Table 47-7.

[0202] The terms "ruvicoside" or "RU" are used interchangeably and refer to steviol glycosides in which all carboxyl and tert-allyl hydroxyl groups in steviol have been converted to their corresponding β-D-glucosides. Ruvicosides can be extracted from natural sources (e.g., sweet tea leaves), produced through chemical or enzymatic processes, or by fermentation. The structure of ruvicosides is shown in Formula III.

[0203]

[0204] The abbreviation "RUx" as used in this application refers to a sweet tea extract (ST-E) defined by its RU concentration. More specifically, unless otherwise stated, the abbreviation "RUx" refers to a sweet tea extract (ST-E) containing ≥x% and <(x+10)% of raspberry glycoside (RU), wherein, for example, the abbreviation "RU100" specifically refers to pure RU; the abbreviation "RU99.5" specifically refers to a composition with RA content ≥99.5wt% but <100wt%; the abbreviation "RU99" specifically refers to a composition with RU content ≥99wt% but <100wt%; the abbreviation "RU98" specifically refers to a composition with RU content ≥98wt% but <99wt%; and the abbreviation "R" specifically refers to a composition with RU content ≥98wt% but <99wt%. "U97" specifically refers to a composition with RU content ≥97wt% but <98wt%; the abbreviation "RAU95" specifically refers to a composition with RU content ≥95wt% but <97wt%; the abbreviation "RU85" specifically refers to a composition with RU content ≥85wt% but <90wt%; the abbreviation "RU75" specifically refers to a composition with RU content ≥75wt% but <80wt%; the abbreviation "RU65" specifically refers to a composition with RU content ≥65wt% but <70wt%; the abbreviation "RU20" specifically refers to a composition with RU content ≥15wt% but ≤30wt%. Sweet tea extract includes, but is not limited to, RU10, RU20, RU30, RU40, RU50, RU60, RU80, RU90, RU95, RU97, RU98, RU99, RU99.5, or any integer defining the lower limit of RU wt%.

[0205] The term "purified RU" refers to an RU formulation containing at least 50% RU by weight. Purified RU can be prepared from natural sources, such as stevia extract or sweet tea extract, or produced by chemical or enzymatic methods, or fermentation. In some embodiments, the term "purified RU" refers to an RU formulation containing at least 60%, 70%, 80%, 85%, 90%, 95%, 96%, 97%, 98%, or 99% RU by weight.

[0206] The term "RU-rich" refers to an RU formulation containing at least 5% RU by weight. RU-rich formulations can be prepared from natural sources, such as stevia extract or sweet tea extract, or produced through chemical or enzymatic processes, or fermentation. In some embodiments, the term "RU-rich" refers to an RU formulation containing at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, or 45% RU by weight.

[0207] The terms "non-RU STC" or "non-RU STG" refer to STCs or STGs that are non-RU. Non-RU STCs or STGs can be purified from natural sources or produced by chemical, enzymatic, or fermentation methods. Non-RU STCs can be volatile or non-volatile compounds.

[0208] The term "terpene" refers to a large class of organic hydrocarbon molecules classified according to the number of isoprene units in the molecule. Although terpenoids are sometimes used interchangeably with "terpene," terpenoids (or isoprene-like compounds) are modified terpenoids because they contain additional functional groups, usually oxygen-containing. The term "terpene" includes hemiterpenes (isoprene, a single isoprene unit), monoterpenes (two isoprene units), sesquiterpenes (three isoprene units), diterpenes (four isoprene units), sesquiterpenes (five isoprene units), triterpenes (six isoprene units), diterpenes (seven isoprene units), tetraterpenes (eight isoprene units), and polyterpenes (long chains of many isoprene units).

[0209] The term "terpenoids" refers to a large class of organic molecules derived from terpenes, more specifically five carbon-carbon isoprene units that are assembled and modified in various ways and grouped according to the number of isoprene units used in their members. Although terpenoids are sometimes used interchangeably with "terpenes," terpenoids (or isoprene-like compounds) are modified terpenes because they contain additional functional groups, usually oxygen-containing. Similar to the nomenclature of terpenes, the term "terpenoids" includes hemiterpenes, monoterpenes, sesquiterpenes, diterpenes, ester terpenes, triterpenes, tetraterpenes, and polyterpenes.

[0210] The terms "terpene glycoside" and "terpene sweetener" refer to compounds having a terpene glycoside aglycone linked to glycine via a glycosidic bond. Terpene glycosides include, but are not limited to, diterpene glycosides, such as steviol glycoside and stevioside, as well as triterpene compounds, such as mogroside.

[0211] Typical diterpenoid glycosides (and their extracts) from sweet tea (Rubus suavissimus) include steviol glycosides, such as rhubarb glycoside, steviol monosaccharide glycoside, isomers of rebaudioside A and rebaudioside B, isomers of steviol glycoside, and laurylane-type diterpenoid glycosides found in the sweet tea plant, such as sucralose B (SU-B), SU-G, SU-H, SU-I, and SU-J. Additional SUs include bitter sucralose glycosides, such as SU-C1, SU-D2, and SU-F, and flavorless sucralose glycosides, such as SU-D1 and SU-E.

[0212] Typical triterpenoid glycosides from the plant or extract of *Siraitia grosvenorii* (also known as Luo Han Guo or swingle) include mogroside, mogroside II, mogroside IIB, mogroside IIE, mogroside III, mogroside III A2, mogroside IV, mogroside V, mogroside VI, neomogroside, mogroside sialic acid I, 7-oxamogroside IIE, 11-oxamogroside A1, 11-deoxymogroside III, 11-oxamogroside IVA, 7-oxamogroside V, 11-oxamogroside V, etc.

[0213] The term "glycosylated sweet tea extract (GSTE)" refers to STE that has undergone an exogenous glycosylation process. GSTE can be artificially produced through enzymatic conversion or fermentation. It should be understood that the glycosylation product of STE may contain unreacted raw materials. For example, GSTE may contain glycosylated sweet tea components, unreacted sweet tea components, and unreacted sugar donors such as maltodextrin.

[0214] The term "glycosylated sweet tea component (GSTC)" refers to STC that has undergone an exogenous glycosylation process. GSTC can be artificially produced through enzymatic conversion, fermentation, or chemical synthesis.

[0215] The term “glycosylated sucrose glycoside (GSTG)” refers to a molecule that: (1) contains an STG backbone and one or more other sugar residues, and (2) is produced artificially by enzymatic conversion, fermentation or chemical synthesis.

[0216] The term "glycosylated nonstevia sweet tea component (GNSTC)" refers to NSTC that has undergone an exogenous glycosylation process. GNSTC can be artificially produced through enzymatic conversion, fermentation, or chemical synthesis.

[0217] The term “glycosylated nonstevia succinate (GNSTG)” refers to a molecule that: (1) contains an NSTG backbone and one or more other sugar residues, and (2) is produced artificially by enzymatic conversion, fermentation or chemical synthesis.

[0218] The terms “glycosylated leucine,” “glycosylated RU,” and “GRU” are used interchangeably to refer to a molecule having an RU backbone (as shown in Formula III, with a molecular weight of 641) and additional sugar units added under artificial conditions during a glycosylation reaction. GRU includes, but is not limited to, molecules having an RU backbone and 1-50 additional sugar units. The term “sugar unit” as used in this application refers to a monosaccharide unit.

[0219] Examples of monoglucosylated RUs include, but are not limited to, the molecules listed in Table C below.

[0220] Table C RU monoglucosylated forms

[0221]

[0222] The terms “glycosylated succinate,” “glycosylated SU,” and “GSU” are used interchangeably to refer to exogenously glycosylated succinate.

[0223] As used in this application, the term "enzyme-catalyzed method" refers to a method carried out under the catalysis of an enzyme, particularly a glycoside or glycosyltransferase. The method can be carried out in the presence of the glycoside or glycosyltransferase in an isolated (purified, enriched) or crude form.

[0224] The term "glycosyltransferase (GT)" refers to an enzyme that catalyzes the formation of glycosides from glycosidic bonds. As used in this application, the term "glycosyltransferase" also includes variants, mutants, and the active enzyme portion of glycosyltransferases. Similarly, the term "glycoside enzyme" also includes variants, mutants, and the active enzyme portion of glycoside enzymes.

[0225] As used in this application, the term "monosaccharide" refers to a single unit of a polyhydroxyaldehyde that forms an intramolecular hemiacetal, the structure of which comprises a six-membered ring having five carbon atoms and one oxygen atom. Monosaccharides can exist in various diastereomeric forms, such as α or β isomers and D or L isomers. "Oligosaccharide" consists of short chains of covalently linked monosaccharide units. Oligosaccharides include disaccharides containing two monosaccharide units and trisaccharides containing three monosaccharide units. "Polysaccharide" consists of long chains of covalently linked monosaccharide units.

[0226] The abbreviation "GX" refers to the glycosylated product of composition X, that is, the product prepared by enzyme-catalyzed glycosylation using X and one or more sugar donors as starting materials. For example, G-ST-MRP refers to the glycosylated product of ST-MRP, and G-(RU20+RB8) refers to the glycosylated product of a mixture of RU20 and RB8.

[0227] As used in this application, the term "Maillard reaction" refers to (1) a non-enzymatic reaction of one or more reducing and / or non-reducing sugars and (2) one or more amine donors at high temperatures, wherein the non-enzymatic reaction produces Maillard reaction products and / or flavorings. Therefore, this term is used unconventionally because it applies to the use of non-reducing sweeteners as substrates, which were not previously considered substrates for Maillard reactions.

[0228] The term "reaction mixture" refers to a composition containing at least one amine donor and a sugar donor, wherein the reaction mixture will undergo a Maillard reaction; unless otherwise stated, "reaction mixture" should not be construed as the reaction contents after the Maillard reaction.

[0229] The term "sugar" refers to a sweet-tasting soluble carbohydrate, commonly used in consumer food and beverage products.

[0230] The term "sugar donor" refers to a sweet compound or substance of natural or synthetic origin that can act as a substrate in a Maillard reaction with an amine-containing donor molecule.

[0231] The term "amine donor" refers to a compound or substance containing a free amino group that can participate in the Maillard reaction.

[0232] The term "Maillard reaction product" or "MRP" refers to any compound produced by a Maillard reaction between an amine donor and a sugar donor in the form of reducing sugars and / or non-reducing sugars. Preferably, the sugar donor comprises at least one carbonyl group. In some embodiments, the MRP includes compounds that provide flavor ("Maillard flavor") and / or color ("Maillard color").

[0233] As used in this application, the terms “standard MRP” or “conventional MRP (C-MRP)” refer to MRP formed by a reaction mixture comprising (1) one or more monosaccharides and / or disaccharides as sugar donors and (2) one or more amino acids as amine donors.

[0234] The terms “RU-derived MRP” and “RU-MRP” are used interchangeably to refer to MRP derived from rutin (RU) and / or glycosylated rutin (GRU). The term “RU-MRP” refers to the glycosylated product of RU-MRP.

[0235] The term "STE-MRP" refers to MRP derived from one or more STEs.

[0236] The term "STC-MRP" refers to MRP derived from one or more STCs.

[0237] The term "STG-MRP" refers to MRP derived from one or more STGs.

[0238] The term "NSTC-MRP" refers to MRP derived from one or more NSTCs.

[0239] The term "NSTG-MRP" refers to MRP derived from one or more NSTGs.

[0240] The term "GSTE-MRP" refers to MRP derived from one or more GSTEs.

[0241] The term "GSTC-MRP" refers to MRP derived from one or more GSTCs.

[0242] The term "GSTG-MRP" refers to MRP derived from one or more GSTGs.

[0243] The term "GNSTC-MRP" refers to MRP derived from one or more GNSTCs.

[0244] The term "GNSTG-MRP" refers to MRP derived from one or more GNSTGs.

[0245] The terms "ST-derived MRP" and "ST-MRP" refer to Maillard reaction products and are used interchangeably. The starting materials for the Maillard reaction include STE, STC, STG, NSTC, NSTG, GSTE, GSTC, GSTG, GNSTC, GNSTC, or combinations thereof. Therefore, ST-MRP includes, but is not limited to, STE-MRP, STC-MRP, STG-MRP, NSTC-MRP, NSTG-MRP, GSTE-MRP, GSTC-MRP, GSTG-MRP, GNSTC-MRP, and GNSTC-MRP.

[0246] The terms "glycosylated ST-MRP" and "G-ST-MRP" refer to the products of artificially constructed glycosylation reactions and are used interchangeably, wherein the starting materials for the glycosylation reaction include ST-MRP. Specifically, G-ST-MRP includes, but is not limited to, glycosylated products of STE-MRP, STC-MRP, STG-MRP, NSTC-MRP, NSTG-MRP, GSTE-MRP, GSTC-MRP, GSTG-MRP, GNSTC-MRP, GNSTC-MRP, GNSTC-MRP, and mixtures thereof.

[0247] The term "stevia MRP" refers to Maillard reaction products, where the starting materials for the Maillard reaction include stevia extract (SE), steviol glycosides (SG), glycosylated stevia extract (GSE), glycosylated steviol glycosides (GSG), or combinations thereof. Therefore, stevia MRP includes, but is not limited to, SE-MRP, SG-MRP, GSE-MRP, and GSG-MRP.

[0248] The terms “MRP composition,” “Maillard product composition,” and “Maillard flavoring composition” are used interchangeably to refer to compositions containing one or more MRPs, MG-MRPs, C-MRPs, ST-MRPs, and stevia MRPs.

[0249] The term "somatian" as used in this application is generally used to refer to somatian I, II, III, a, b, c and / or combinations thereof.

[0250] As used in this application, the term "non-volatile" means a compound whose vapor pressure is negligible at room temperature, and / or a compound whose vapor pressure is less than 2 mmHg at 20°C.

[0251] As used in this application, the term "volatile" refers to a compound that has a measurable vapor pressure at room temperature and / or a vapor pressure of about or greater than 2 mmHg at 20°C.

[0252] As used in this application, the term "sweetener" generally refers to a consumable product that produces a sweet taste when consumed alone. Examples of sweeteners include, but are not limited to, high-sweetness sweeteners, filler sweeteners, sweeteners, and low-sweetness products produced by synthetic, fermentation, or enzymatic conversion methods.

[0253] As used in this application, the term "high-intensity sweetener" refers to any synthetic or semi-synthetic sweetener or sweetener found in nature. A high-intensity sweetener is a compound or mixture of compounds that is sweeter than sucrose. High-intensity sweeteners are typically many times sweeter than sucrose (e.g., more than 20, 30, 50, or 100 times sweeter than sucrose). For example, sucralose is 600 times sweeter than sucrose, sodium cyclohexylsulfamate is 30 times sweeter than sucrose, aspartame is 160-200 times sweeter than sucrose, and thomaline is 2000 times sweeter than sucrose (sweetness depends on the tested concentration compared to sucrose).

[0254] High-intensity sweeteners are often used as sugar substitutes because they are many times sweeter than sugar, but add very few calories to food. High-intensity sweeteners can also be used to enhance the flavor of food. Generally, high-intensity sweeteners do not raise blood sugar levels.

[0255] As used in this application, the term "high-intensity natural sweetener" refers to a sweetener found in nature, typically in plants, and can be unprocessed, extracted, purified, refined, or any other form, alone or in combination thereof. High-intensity natural sweeteners have a higher sweetness level but fewer calories than sucrose, fructose, or glucose. High-intensity natural sweeteners include, but are not limited to, sweet tea extract, stevia extract, monk fruit extract, steviol glycosides, stevia glycosides, mogrosides, mixtures thereof, salts, and derivatives.

[0256] As used in this application, the terms "high-intensity synthetic sweetener" or "high-intensity artificial sweetener" refer to high-intensity sweeteners that do not exist in nature. High-intensity synthetic sweeteners include "high-intensity semi-synthetic sweeteners" or "high-intensity semi-artificial sweeteners" that are synthesized, artificially modified, or derived from natural products. Examples of high-intensity synthetic sweeteners include, but are not limited to, sucralose, aspartame, acesulfame potassium, neotame, saccharin and aspartame, ammonium glycyrrhizate, cyclamate, saccharin, adventitiacet, neohesperidin dihydrochalcone (NHDC), and mixtures, salts, and derivatives thereof.

[0257] As used in this application, the term "sweetener" refers to a high-intensity sweetener.

[0258] As used in this application, the term "filler sweetener" refers to a sweetener that typically increases the volume and sweetness of a confectionery composition and includes, but is not limited to, sugars, sugar alcohols, sucrose, commonly referred to as "table sugar," fructose, commonly referred to as "fruit sugar," honey, unrefined sweeteners, syrups such as agave syrup or agave nectar, maple syrup, corn syrup, and high fructose corn syrup (or HFCS).

[0259] As used herein, the term "sweetener enhancer" refers to a compound (or composition) capable of enhancing or intensifying sweetness sensitivity. The term "sweetener enhancer" is synonymous with "sweetness enhancer," "sweetness enhancer," "sweetness enhancer," and / or "sweetness enhancer." A sweetener enhancer enhances the sweetness, flavor, mouthfeel, and / or taste profile of a sweetener, while the sweetener enhancer itself, at acceptable concentrations, does not produce a detectable sweetness. In some embodiments, the sweetener enhancers provided by this invention can themselves provide a high level of sweetness. Some of the sweetener enhancers provided herein can also be used as sweeteners.

[0260] Sweetener enhancers can be used as food additives or flavoring agents to reduce the amount of sweetener in food while maintaining the same sweetness. Sweetener enhancers work by interacting with sweet taste receptors on the tongue, helping these receptors remain "on" after being activated by the sweetener, thus enabling them to respond to lower concentrations of sweetener. These ingredients can be used to reduce the calorie content of foods and beverages, while saving money by reducing the use of sugar and / or other sweeteners. Examples of sweetener enhancers include, but are not limited to: Brazil nuts, miracle fruit protein, curculigo orchioides protein, beta-carotene, mabinin, sematriline, and mixtures thereof.

[0261] In some cases, sweeteners or sweeteners can be used as sweetener enhancers or flavoring agents when used in low amounts in food and beverages. In other cases, sweetener enhancers can be used as sweeteners at doses in food and beverages higher than those prescribed by the Federal Emergency Management Agency (FEMA), the European Food Safety Authority (EFSA), or other relevant authorities.

[0262] The phrase "low-sweetness products produced by synthesis, fermentation, or enzymatic conversion" as used in this application refers to products with a sweetness level lower than or similar to sucrose. Low-sweetness products produced by extraction, synthesis, fermentation, or enzymatic conversion include, but are not limited to, sorbitol, xylitol, mannitol, erythritol, trehalose, raffinose, cellobiose, tagatose, and DOLCIA PRIMA. TM Allulose, inulin, N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-α-aspartic acid 1-methyl ester]-L-phenylalanine, glycyrrhizin, and mixtures thereof.

[0263] For example, "sugar alcohols" or "polyols" are added sweeteners and puffing ingredients used in food and beverage production. As sugar substitutes, they provide fewer calories than sugar (about half to a third less), are slowly converted into glucose, and do not cause a sharp rise in blood sugar levels.

[0264] Sorbitol, xylitol, and lactitol are typical sugar alcohols (or polyols). They are generally sweeter than sucrose but have similar volumetric properties and can be used in a variety of food and beverage products. In some cases, their sweet profile can be adjusted by mixing them with high-intensity sweeteners.

[0265] The terms “flavor” and “flavor characteristics” are used interchangeably to describe the overall sensory perception of one or more components of taste, aroma, and / or texture.

[0266] The terms “flavoring agent,” “seasoning,” and “edible flavoring” are used interchangeably to refer to products added to food or beverage products to enhance, modify, or strengthen their flavor. These terms do not include substances with a distinct sweet, sour, or salty taste (such as sugar, vinegar, and salt).

[0267] The term "natural flavoring substance" refers to flavoring substances derived from plant or animal materials, obtained through physical processes that may inevitably lead to unintended changes in the chemical structure of the flavoring components (e.g., distillation and solvent extraction), or through enzymatic or microbial means.

[0268] The term "synthetic flavor compounds" refers to flavor compounds formed through chemical synthesis.

[0269] The term “enhancement” as used in this application includes enhancing, strengthening, emphasizing, amplifying and intensifying the sensory perception of a flavor feature without altering its nature or quality.

[0270] Unless otherwise specified, the terms “modification” or “improvement” used in this application include altering, modifying, suppressing, inhibiting, enhancing, and supplementing the sensory perception of flavor characteristics, wherein the quality or duration of these characteristics is defective.

[0271] The phrase "sensory profile" or "taste profile" is defined as the time profile of all the basic tastes of a sweetener. When a sweetener is consumed, a trained human taster perceives and tests the sweetness over a short period, from the initial contact with the taster's tongue ("start") to the end (usually 180 seconds after start). The onset and decay of sweetness are called the "sweetness time profile." These human tasters are called a "sensory evaluation panel." In addition to sweetness, sensory panels can also evaluate the time profiles of other "basic tastes," such as bitterness, saltiness, sourness, spiciness (also known as pungent), and umami (also known as aromatic or meaty). When a sweetener is consumed, a trained human taster perceives and tests the sweetness over a short period, from the initial sensation of the taste to the final aftertaste. The onset and decay of bitterness are called the "bitterness time profile."

[0272] The phrase "sucrose equivalent" or "SugarE" refers to the amount of non-sugar sweetener required to provide a given percentage of sweetness from sucrose in the same food, beverage, or solution. For example, a typical sugary soft drink contains 12g of sucrose per 100ml of water, or 12% sucrose. This means that, for commercial approval, a sugar-free soft drink must have the same sweetness as a 12% sucrose soft drink; that is, a sugar-free soft drink must have 12% SE. Soft drink ingredient preparation equipment is set to 12% SE because such equipment is used for sucrose-based syrups.

[0273] As used in this application, the term "off-flavor" refers to the quantity or degree of flavors that are atypical or unusually present in the beverage products or consumer products disclosed herein. For example, off-flavors are unpleasant tastes in sweet consumer products that consumers dislike, such as bitterness, licorice flavor, metallic taste, unpleasant taste, astringency, delayed sweetness onset, lingering sweet aftertaste, and so on.

[0274] The term "oral consumable product" refers to a composition of substances that come into contact with the oral cavity of a person or animal, including substances that are ingested and subsequently expelled from the oral cavity, as well as substances that are ingested by drinking, eating, swallowing or otherwise, and which are safe for human or animal consumption when used within generally acceptable limits.

[0275] As used in this application, the term "fruit" refers to hard fruits, soft fruits, sliced ​​fruits with peel, and / or dried / barkless / thorny / scraped fruits known in the art and described herein. Examples of fruits include, but are not limited to, apples, pears, oranges, tangerines, lemons, limes, apricots, plums, prunes, kiwifruit, guava, pineapples, coconuts, papayas, mangoes, grapes, cherries, pomegranates, grapes, passion fruit, gentians, melons, and berries. Examples of berries include, but are not limited to, cranberries, blueberries, boysonberries, elderberries, rowanberries, ginkgoberries, raspberries, mulberries, currants, blueberries, strawberries, blackberries, cloudberries, blackcurrants, redcurrants, and whitecurrants. Exemplary melons include, but are not limited to, watermelon, Cantorop melon, cantaloupe, honeydew melon, canary melon, Casaba melon, Saretas melon, Crenshaw melon, Gallia melon, King Rancave melon, honeydew melon, honeydew melon, horned melon, Jadedou melon, Cantora melon, and Korean melon.

[0276] The term "juice" refers to the juice extracted from one or more fruits. Juice includes freshly prepared juice, concentrated juice, and juice made from concentrated juice.

[0277] The term "vegetables" refers to fresh vegetables, pickled vegetables, dried vegetables, vegetable juices, and vegetable extracts. Examples of vegetables include, but are not limited to, broccoli, cauliflower, artichokes, capers, cabbage, radishes, carrots, celery, parsnips, beets, lettuce, beans, peas, potatoes, eggplants, tomatoes, sweet corn, cucumbers, squash, zucchini, pumpkin, onions, garlic, leeks, peppers, spinach, yams, sweet potatoes, taro, and cassava.

[0278] The term "vegetable juice" refers to juice extracted from one or more vegetables. Vegetable juice includes freshly prepared vegetable juice, concentrated vegetable juice, and juice reconstituted from concentrated vegetable juice.

[0279] Unless otherwise stated, the term "ppm" (parts per million) refers to parts per million on a w / w or wt / wt basis.

[0280] II. Sweetener and flavoring composition based on sweet tea

[0281] The purpose of the widespread industrial-scale use of sweet tea (ST) plants is to extract the sweet substances from steviol glycosides. Rubus glycosides (RU) are the main sweeteners in sweet tea, characterized by an unpleasant bitterness, aftertaste, slow sweetness, and / or astringency, thus limiting their use in food and beverages.

[0282] The sweet tea-based sweetener and flavoring composition provided by this invention comprises (A) a sweet tea extract (STE) or at least one sweet tea component (STC), (B) a glycosylated STE (GSTE) or at least one glycosylated STC (GSTC), and / or (C) one or more ST-MRPs and / or G-ST-MRPs. In some embodiments, the sweet tea-based sweetener and flavoring composition further comprises (D) one or more components selected from SE, SG, GSE, GSG, stevia MRP, and conventional MRPs.

[0283] In some implementations, the aforementioned STC is non-stevia STC (NSTC).

[0284] Sweet tea (ST) plants contain a variety of compounds, macromolecules, and glycosides (collectively referred to as sweet tea components or "STCs") that can be used as useful flavorings or sweeteners in ST-based flavoring or sweetener compositions. These ST-derived substances or STCs can be used directly in certain compositions or as substrates for exogenous glycosylation and / or Maillard reactions to enhance their respective efficacies.

[0285] Sweet tea plants and their extracts contain a variety of biochemically active STCs, including steviol glycosides, non-stevioside substances, diterpenes, triterpenes, carotenoids (tetraterpenes), flavonoids, isoflavones, polyphenols, tannins, carotenoids, free amino acids, vitamins, etc.

[0286] Depending on the extent to which any of the aforementioned STCs contains a free hydroxyl group, it can be used as a substrate for a sugar donor in a glycosylation reaction. Furthermore, depending on the extent to which any STC has a free amino group or a reactive carbonyl group in the form of a free aldehyde (aldose) or a free ketone (ketoose), it can be used as a substrate for a Maillard reaction.

[0287] A. Sweet tea extract (STE) and sweet tea component (STC)

[0288] Sweet tea extracts, as well as rhubarb glycosides or glycosylated rhubarb glycosides, have attracted considerable attention due to their ability to mask, reduce, and inhibit the bitterness, sourness, and astringency of compounds. However, all types of products, including sweet tea extracts, purified rhubarb glycosides, and glycosylated sweet tea extracts, produce a bitter taste when used at higher concentrations, thus limiting their potential applications. Therefore, it is necessary to find compositions and methods that overcome these drawbacks to promote their widespread use in the food, beverage, pharmaceutical, and cosmetic industries.

[0289] As described in this application, adding sufficient amounts and proportions of one or more STEs and / or one or more STCs to sweeteners or flavorings, foods or beverages can significantly improve the sensory flavor profile of sweeteners, flavorings, foods and beverages, with or without the addition of other steviol glycosides, natural, synthetic or semi-synthetic high-intensity sweeteners and / or sweetness enhancers.

[0290] In one embodiment, this application provides a sweetener or flavoring composition comprising STE or one or more STCs, wherein the content of the aforementioned substances is 0.001-99.9 wt% of the composition. In some embodiments, the composition further comprises conventional MRP.

[0291] In some embodiments, STE or one or more STCs are present in the composition in amounts of 0.001-99 wt%, 0.001-75 wt%, 0.001-50 wt%, 0.001-25 wt%, 0.001-10 wt%, 0.001-5 wt%, 0.001-2 wt%, 0.001-1 wt%, 0.001-0.1 wt%, 0.001-0.01 wt%, and 0. 01-99wt%, 0.01-75wt%, 0.01-50wt%, 0.01-25wt%, 0.01-10wt%, 0.01-5wt%, 0.01-2wt%, 0.01 -1wt%, 0.1-99wt%, 0.1-75wt%, 0.1-50wt%, 0.1-25wt%, 0.1-10wt%, 0.1-5wt%, 0.1-2wt%, 0.1- 1wt%, 0.1-0.5wt%, 1-99wt%, 1-75wt%, 1-50wt%, 1-25wt%, 1-10wt%, 1-5wt%, 5-99wt%, 5-75wt %, 5-50wt%, 5-25wt%, 5-10wt%, 10-99wt%, 10-75wt%, 10-50wt%, 10-25wt%, 10-15wt%, 20-99wt %, 20-75wt%, 20-50wt%, 30-99wt%, 30-75wt%, 30-50wt%, 40-99wt%, 40-75wt%, 40-50wt%, 50- 99wt%, 50-75wt%, 60-99wt%, 60-75wt%, 70-99wt%, 70-75wt%, 80-99wt%, 80-90wt% or 90-99wt%.

[0292] In some embodiments, the sweetener or flavoring composition comprises RU-rich STE.

[0293] In some embodiments, the sweetener or flavoring composition comprises STE rich in diterpene glycosides.

[0294] In some embodiments, the sweetener or flavoring composition comprises one or more STCs selected from RU, SU, steviol monosaccharides, rebaudioside A, 13-O-β-D-glucosyl-stevioside, isomers of rebaudioside B, isomers of steviol glycosides, panicoloside IV, sugeroside, ent-16α,17-dihydroxy-kaurane-19-oic acid, ent-13-hydroxy-kaurane-16-en-19-oic acid, and ent-kaurane-16-en-19-oic acid. enantio-16-en-19-oic-13-O-β-D-glucoside, enantio-16β,17-dihydroxy-kaurane-3-one, enantio-16α,17-dihydroxy-kaurane-19-oicacid, and enantio-kaurane-16β,17-diol-3-one-17-O-β-D-glucoside. The following compounds are listed: aurane-16β,17-diol-3-one-17-O-β-D-glucoside, enant-16α,17-dihydroxy-kaurane-3-one, enant-kaurane-3α,16β,17-3-triol, enant-13,17-dihydroxy-kaurane-15-en-19-oic acid, ellagic acid, gallic acid, oleanolic acid, ursolic acid, rutin, quercetin, and isoquercitrin.

[0295] In some embodiments, the sweetener or flavoring composition comprises one or more sucraloses selected from SU-A, SU-B, SU-C1, SU-D1, SU-D2, SU-E, SU-F, SU-G, SU-H, SU-I, and SU-J.

[0296] In some embodiments, the sweetener or flavoring composition comprises purified RU.

[0297] In some embodiments, the sweetener or flavoring composition comprises a STE containing RU, wherein the RU content of the STE is 1-99 wt%, 1-95 wt%, 1-90 wt%, 1-80 wt%, 1-70 wt%, 1-60 wt%, 1-50 wt%, 1-40 wt%, 1-30 wt%, 1-20 wt%, 1-10 wt%, 1-5 wt%, 5-99 wt%, 5-95 wt%, 5-90 wt%, 5-80 wt%, or 5-70 wt%. ,5-60wt%,5-50wt%,5-40wt%,5-30wt%,5-20wt%,5-10wt%,10-99wt%,10-95wt%,10-90wt%,10-80wt%,10-70 wt%, 10-60wt%, 10-50wt%, 10-40wt%, 10-30wt%, 10-20wt%, 20-99wt%, 20-95wt%, 20-90wt%, 20-80wt%, 20-70w t%, 20-60wt%, 20-50wt%, 20-40wt%, 20-30wt%, 30-99wt%, 30-95wt%, 30-90wt%, 30-80wt%, 30-70wt%, 30-60w t%, 30-50wt%, 30-40wt%, 40-99wt%, 40-95wt%, 40-90wt%, 40-80wt%, 40-70wt%, 40-60wt%, 40-50wt%, 50-99wt %, 50-95wt%, 50-90wt%, 50-80wt%, 50-70wt%, 50-60wt%, 60-99wt%, 60-95wt%, 60-80wt%, 60-70wt%, 70-99wt%, 70-95wt%, 70-80wt%, 80-99wt%, 80-95wt%, 80-90wt%, 90-99wt%, 90-95wt% or 95-99wt%.

[0298] In some embodiments, the sweetener or flavoring composition comprises a STE containing RU, wherein the RU content of the STE is at least 1 wt%, at least 2 wt%, at least 5 wt%, at least 10 wt%, at least 15 wt%, at least 20 wt%, at least 25 wt%, at least 30 wt%, at least 35 wt%, at least 40 wt%, at least 45 wt%, at least 50 wt%, at least 55 wt%, at least 60 wt%, at least 65 wt%, at least 70 wt%, at least 75 wt%, at least 80 wt%, at least 85 wt%, at least 90 wt%, at least 95 wt%, at least 99 wt%, or any range defined by any of these integers.

[0299] In some embodiments, the sweetener or flavoring composition comprises one or more flavonoid glycosides, isoflavone glycosides, saponin glycosides, phenolic glycosides, fucosides, anthraquinone glycosides, cardiac glycosides, bitter glycosides, coumarin glycosides, or sucrase glycosides.

[0300] Exemplary flavonoids include, but are not limited to, anthocyanins; flavonoids, including flavones such as luteolin, apigenin, and platycodin; and flavonols such as quercetin, kaempferol, myricetin, phenacetin, galangin, isorhamnetin, thiabendazole, rhamnose, pyranoflavone alcohol, and furanoflavone alcohol; flavanones such as hesperidin, naringin, erucic acid, and homoerucic acid; flavanols such as taxifolin (or dihydroquercetin) and dihydrokaempferol; and flavans, including... This includes flavanols, such as catechins, gallocatechins, catechin 3-gallate, gallocatechin 3-gallate, epicatechin, epigallocatechin (EGC), epicatechin 3-gallate, epigallocatechin 3-gallate, theaflavins, theaflavins 3'-gallate, theaflavins-3,3'-digallate, thearubigins, and proanthocyanidins, which are dimers, trimers, oligomers, or polymers of flavanols and their glycosides.

[0301] Exemplary isoflavones include isoflavones such as genistein, daidzein, glycoproteins; isoflavones, isoflavone diols, isoflavones, coumarins, podophyllum and their glycosides.

[0302] Exemplary polyphenols include gallic acid, ellagic acid, quercetin, isoquercitrin, rutin, citrus flavonoids, catechins, proanthocyanidins, anthocyanins, resveratrol, isoflavones, curcumin, hesperidin, naringin, and chlorogenic acid.

[0303] Exemplary tannins include gallic acid esters, ellagic acid esters, ellagitannins including ellagitannins A, B, C, D, -E, and -F; punicalin, such as pedicillin and 1(β)-O-galloylpedicillin; casuarina, sanguisorbin H-5, sanguisorbin H-6, 1-norheme H-6, succintannin A, sulphurin, viscaragintin, casuarina tannin, grandimins, punicalin, ellagitannins A, trimethylammonium tannin II, tertrol B; gallic tannins including digalloylglucose and 1,3,6-trigalloylglucose; flavan-3-ol, oleanolic acid, proanthocyanidins, various flavonoid tannins, catechol-type tannins, catechol-type tannins, flavonoids and their glycosides.

[0304] Exemplary carotenoids include carotenoids including α-, β-, γ-, δ- and ε-carotenoids, lycopene, neurosporin, phytohexahydronaphthalene, and octahydrolycopene; lutein, including canthaxanthin, cryptoxanthin, zeaxanthin, astaxanthin, lutein, erythroxanthin and their glycosides.

[0305] In some embodiments, the sweetener or flavoring composition comprises one or more diterpenes, triterpenes, and / or triterpenes. Exemplary diterpenes and diterpenoids include stevioside, ent-16α,17-dihydroxy-kaurane-19-oic acid, and ent-13-dihydroxy-kaurane-16-en-19-oic acid. enantio-kaurane-16-en-19-oic-13-O-β-D-glucoside, enantio-16β,17-dihydroxy-kaurane-3-one, and enantio-16α,17-dihydroxy-kaurane-19-oic acid Triterpenes and triterpenoids include oleanolic acid, ursolic acid, saponins, and their glycosides. Exemplary triterpenes and triterpenoid compounds include oleanolic acid, ursolic acid, saponins, and their glycosides.

[0306] In some embodiments, the STE / STC-containing sweetener or flavoring composition further comprises stevia extract. In some embodiments, the STE / STC-containing sweetener or flavoring composition further comprises one or more non-stevia glycosides. In some embodiments, the STE / STC-containing sweetener or flavoring composition further comprises thomat.

[0307] In some embodiments, the sweet tea-based sweetener and flavoring composition described in this section (Part IIA) further comprises one or more components selected from GSTE, GSTC, ST-MRP, G-ST-MRP, SE, SG, GSE, GSG, stevia MRP, and conventional MRP.

[0308] B. Glycosylated STE (GSTE) and glycosylated STC (GSTC)

[0309] In some embodiments, the sweetener or flavoring composition of this application comprises glycosylated STE (GSTE) or one or more glycosylated STC (GSTC), wherein the content of the above substances in the composition is 0.001-99.9 wt%.

[0310] In some embodiments, the GSTE and GSTC used in this application are prepared as follows: i) dissolving a sugar donor material in water to form a liquefied sugar donor material; ii) adding a starting STE or STC composition to the liquefied sugar donor material to obtain a mixture; iii) adding an effective amount of an enzyme to the mixture to form a reaction mixture, wherein the enzyme catalyzes the transfer of sugar groups from the sugar donor material to the STG in the starting STE or STC composition; and iv) culturing the reaction mixture at a desired temperature for a desired reaction time to glycosylate the STG with the sugar groups present in the sugar donor molecules. In some embodiments, after the GSTE or GSTC and residual STE or STC content reach a desired ratio, the reaction mixture can be heated to a sufficiently high temperature and maintained for a sufficiently long time to inactivate the enzyme. In some embodiments, the enzyme is removed by filtration rather than inactivation. In other embodiments, the enzyme is removed by filtration after inactivation. In some embodiments, the sugar is glucose, and the sugar donor is a glucose donor. In some embodiments, the glucose donor is starch. In some embodiments, the resulting solution containing GSTE or GSTC, residual STG, and dextrin is decolorized. In some embodiments, the resulting solution of GSTE or GSTC, comprising residual STG and dextrin, is dried. In some embodiments, drying is performed by spray drying. In some embodiments, step (i) includes the following sub-steps: (a) mixing the glucose donor material with a desired amount of water to form a suspension, (b) adding a desired amount of enzyme to the suspension, and (c) culturing the suspension at a desired temperature for a desired time to form liquefied glucose donor material. Starch can be a suitable substitute for dextrin, and / or dextrin can be obtained by hydrolyzing starch.

[0311] In some embodiments, GSTE, or one or more GSTCs, are present in the composition in amounts of 0.001-99 wt%, 0.001-75 wt%, 0.001-50 wt%, 0.001-25 wt%, 0.001-10 wt%, 0.001-5 wt%, 0.001-2 wt%, 0.001-1 wt%, 0.001-0.1 wt%, and 0.001-0.01 wt%. , 0.01-99wt%, 0.01-75wt%, 0.01-50wt%, 0.01-25wt%, 0.01-10wt%, 0.01-5wt%, 0.01-2wt%, 0. 01-1wt%, 0.1-99wt%, 0.1-75wt%, 0.1-50wt%, 0.1-25wt%, 0.1-10wt%, 0.1-5wt%, 0.1-2wt%, 0. 1-1wt%, 0.1-0.5wt%, 1-99wt%, 1-75wt%, 1-50wt%, 1-25wt%, 1-10wt%, 1-5wt%, 5-99wt%, 5-75w t%, 5-50wt%, 5-25wt%, 5-10wt%, 10-99wt%, 10-75wt%, 10-50wt%, 10-25wt%, 10-15wt%, 20-99w t%, 20-75wt%, 20-50wt%, 30-99wt%, 30-75wt%, 30-50wt%, 40-99wt%, 40-75wt%, 40-50wt%, 50- 99wt%, 50-75wt%, 60-99wt%, 60-75wt%, 70-99wt%, 70-75wt%, 80-99wt%, 80-90wt% or 90-99wt%.

[0312] In some embodiments, the glycosylated STE is prepared by using RU-rich STE.

[0313] In some embodiments, the glycosylated STE is prepared by STE rich in diterpene glycosides.

[0314] In some embodiments, the one or more glycosylated STCs are selected from the glycosylation products of the following substances: RU, SU, steviol monosaccharide, rebaudioside A, 13-O-β-D-glucosyl-stevioside, isomers of rebaudioside B, isomers of steviol glycosides, panicoloside IV, sugeroside, ent-16α,17-dihydroxy-kaurane-19-oic acid, and ent-13-dihydroxy-kaurane-16-en-19-oic acid. enant-kaurane-16-en-19-oic-13-O-β-D-glucoside, enant-16β,17-dihydroxy-kaurane-3-one, and enant-16α,17-dihydroxy-kaurane-19-oic acid The following compounds are listed: ent-kaurane-16β,17-diol-3-one-17-O-β-D-glucoside, ent-16α,17-dihydroxy-kaurane-3-one, ent-kaurane-3α,16β,17-3-triol, ent-13,17-dihydroxy-kaurane-15-en-19-oic acid, ellagic acid, gallic acid, oleanolic acid, ursolic acid, rutin, quercetin, and isoquercitrin.

[0315] In some embodiments, the one or more glycosylated STCs comprise glycosylated products of one or more of the following substances: SU-A, SU-B, SU-C1, SU-D1, SU-D2, SU-E, SU-F, SU-G, SU-H, SU-I, and SU-J.

[0316] In some embodiments, the one or more glycosylated STCs comprise a purified glycosylated product of RU.

[0317] In some embodiments, the sweetener or flavoring composition comprises the SET glycosylated product, wherein the RU content in the SET is 1-99 wt%, 1-95 wt%, 1-90 wt%, 1-80 wt%, 1-70 wt%, 1-60 wt%, 1-50 wt%, 1-40 wt%, 1-30 wt%, 1-20 wt%, 1-10 wt%, 1-5 wt%, 5-99 wt%, 5-95 wt%, 5-90 wt%, 5-80 wt%, 5-70 wt% of the SET. t%, 5-60wt%, 5-50wt%, 5-40wt%, 5-30wt%, 5-20wt%, 5-10wt%, 10-99wt%, 10-95wt%, 10-90wt%, 10-80wt%, 10-7 0wt%, 10-60wt%, 10-50wt%, 10-40wt%, 10-30wt%, 10-20wt%, 20-99wt%, 20-95wt%, 20-90wt%, 20-80wt%, 20-70 wt%, 20-60wt%, 20-50wt%, 20-40wt%, 20-30wt%, 30-99wt%, 30-95wt%, 30-90wt%, 30-80wt%, 30-70wt%, 30-60w t%, 30-50wt%, 30-40wt%, 40-99wt%, 40-95wt%, 40-90wt%, 40-80wt%, 40-70wt%, 40-60wt%, 40-50wt%, 50-99wt %, 50-95wt%, 50-90wt%, 50-80wt%, 50-70wt%, 50-60wt%, 60-99wt%, 60-95wt%, 60-80wt%, 60-70wt%, 70-99wt%, 70-95wt%, 70-80wt%, 80-99wt%, 80-95wt%, 80-90wt%, 90-99wt%, 90-95wt% or 95-99wt%.

[0318] In some preferred embodiments, the sweetener or flavoring composition comprises a glycosylated product of STE, wherein the RU content in the SET is at least 1 wt%, at least 2 wt%, at least 5 wt%, at least 10 wt%, at least 15 wt%, at least 20 wt%, at least 25 wt%, at least 30 wt%, at least 35 wt%, at least 40 wt%, at least 45 wt%, at least 50 wt%, at least 55 wt%, at least 60 wt%, at least 65 wt%, at least 70 wt%, at least 75 wt%, at least 80 wt%, at least 85 wt%, at least 90 wt%, at least 95 wt%, at least 99 wt%, or any range defined by any of these integers.

[0319] In some embodiments, the sweetener or flavoring composition comprises one or more glycosylated flavonoid glycosides, glycosylated isoflavone glycosides, glycosylated saponin glycosides, glycosylated phenolic glycosides, glycosylated cyanidin glycosides, glycosylated anthraquinone glycosides, glycosylated cardiac glycosides, glycosylated bitter glycosides, or glycosylated glucosinolates.

[0320] In some embodiments, the sweetener or flavoring composition containing GSTE / GSTC further comprises glycosylated stevia extract. In some embodiments, the sweetener or flavoring composition containing GSTE / GSTC further comprises one or more glycosylated non-stevia glycosides. In some embodiments, the sweetener or flavoring composition containing GSTE / GSTC further comprises thomatose.

[0321] In some embodiments, the sweet tea-based sweetener and flavoring composition described in this section (Part IIB) further comprises one or more components selected from STE, STC, ST-MRP, G-ST-MRP, SE, SG, GSE, GSG, stevia MRP, and conventional MRP.

[0322] (1) Glycosylation reaction

[0323] Glycosyltransferases, glycosylhydrolases, and transglycosides

[0324] The glycosylation products described in this application, such as GSTE, GSTC, and G-ST-MRP, are formed by exogenous glycosylation reactions in the presence of glycosyltransferases.

[0325] As used herein, "glycosyltransferase" refers to an enzyme that catalyzes the formation of glycosides from glycosidic bonds. A glycoside is any molecule in which a sugar group is bonded to another group via a glycosidic bond using its anomeric carbon. Glycosides can be linked by O-(O-glycoside), N-(glycosamine), S-(thioglycoside), or C-(C-glycoside) glycosidic bonds. The sugar group is referred to as a glycoside, and the non-sugar group is referred to as a glycosidic ligand. The sugar group can be a single sugar (monosaccharide) or part of several sugar groups (oligosaccharides). The glycosyltransferases of the present invention further include "glycosyltransferase variants" modified to enhance activity.

[0326] Glycosyltransferases utilize "activated" sugar phosphates as glycosyl donors and catalyze the transfer of the glycosyl group to an acceptor molecule containing a nucleophilic group (usually an alcohol). Retained glycosyltransferases are enzymes that transfer sugar residues while retaining their anomeric conformation. Retained glycosyltransferases retain the stereochemistry of the donor glycosidic bond after transfer to the acceptor molecule. Inverting glycosyltransferases, on the other hand, are glycosyltransferases that transfer sugar residues through anomeric conversion. Glycosyltransferases are classified based on amino acid sequence similarity. The International Union of Biochemistry and Molecular Biology Nomenclature Committee (NC-IUBMB) classifies glycosyltransferases as EC 2.4.1 based on their catalytic reactions and specificity.

[0327] Glycosyltransferases can utilize a variety of donor substrates. Based on the type of donor sugar transferred, these enzymes are grouped according to sequence similarity. Typical glycosyltransferases include glucosyltransferases, N-acetylglucosamine aminotransferases, N-acetylgalactosamine aminotransferases, fucosyltransferases, mannosyltransferases, galactosyltransferases, sialyltransferases, sialyltransferases, galactosyltransferases, glycosyltransferases, sinigrinyltransferases, Leloir glycosyltransferases, non-Leloir glycosyltransferases, and other glycosyltransferases in the EC 2.4.1 enzyme category. The Carbohydrate Active Enzymes Database (CAZy) provides a continuously updated list of the glycosyltransferase family.

[0328] In some embodiments, the glycosylated products described in this invention, such as GSTE, GSTC, and G-ST-MRP, are formed from a reaction mixture comprising an exogenous glycosyltransferase classified as an EC 2.4.1 enzyme, including but not limited to substances selected from: cyclic maltodextrin glucosyltransferase (CGTase; EC 2.4.1.19), amylase (EC 2.4.1.4), glucanase (EC 2.4.1.5), sucrose: sucrose fructose transferase (EC 2.4.1.99), 4-α-glucosyltransferase (EC 2.4.1.25), lactose synthase (EC 2.4.1.22), sucrose-1,6-α-glucan 3(6)-α-glucosyltransferase, maltose synthase (EC 2.4.1.139), alternating sucrase (EC 2.4.1.140), including variants thereof.

[0329] Cyclic maltodextrin glucan transferase, also known as CGTase, is an enzyme with the enzyme classification number EC 2.4.1.19. It can catalyze the hydrolysis and formation of (1→4)-α-D-glucosidic bonds, especially the formation of cyclic maltodextrins from polysaccharides and the disproportionation of linear oligosaccharides.

[0330] Glucansucrase is an enzyme classified under EC 2.4.1.5, also known as sucrose-6-glucosyltransferase, SGE, CEP, sucrose-1,6-α-glucan-glucosyltransferase, or sucrose:1,6-α-D-glucan-6-α-D-glucosyltransferase. Glucansucrase catalyzes the reaction: sucrose + [(1→6)-α-D-glucosyl]n = D-fructose + [(1→6)-α-D-glucosyl]n+1. In addition, the glucosyltransferase (DsrE) from Leuconostoc mesenteroides, NRRLB-1299, has a second catalytic domain (“CD2”) that can add α-1,2 branches to dextran (US Patent Nos. 7,439,049 and 5,141,858; US Patent Application Publication No. 2009-0123448; Bozonnet et al., Journal of Bacteriology 184: 5753-5761, 2002).

[0331] The glycosyltransferases and other glycosylation enzymes used in this invention can be derived from any source and can be used in purified form, as concentrated concentrates, or as crude enzyme preparations.

[0332] In some embodiments, the glycosylation reaction is carried out by using, for example, a nucleotide sugar donor (e.g., a sugar mono- or diphosphate nucleotide) or a "Leloir donor" combined with a "Leloir glycosyltransferase" (after Nobel laureate Luis Leloir) to glycosylate a glycoside or glycoside substrate, which catalyzes the transfer of monosaccharide units from the nucleotide sugar ("glycosyl donor") to the "glycosyl acceptor" (typically the hydroxyl group in the glycoside or glycoside substrate).

[0333] Therefore, in some embodiments, the glycosylated product of the present invention is formed from a reaction mixture containing nucleotide sugars.

[0334] In some embodiments, the glycosylation reaction may involve using a specific Leloir glycosyltransferase linked to a wide range of glyconucleotide donors, including, for example, UDP-glucose, GDP-glucose, ADP-glucose, CDP-glucose, TDP-glucose, or IDT-glucose in combination with glucose-dependent glycosyltransferases (GDP-glycosyltransferase; GGT), ADP-glucose-dependent glycosyltransferases (ADP-glycosyltransferase; AGT), CDP-glucose-dependent glycosyltransferases (CDP-glycosyltransferase; CGT), TDP-glucose-dependent glycosyltransferases (TDP-glycosyltransferase; TGT), or IDP-glucose-dependent glycosyltransferases (IDP-glycosyltransferase; IGT).

[0335] In certain embodiments, exogenous glycosylation is performed using an exogenous Leloir-type UDP-glycosyltransferase classified as EC 2.4.1.17, which catalyzes the transfer of glucose from UDP-α-D-glucuronide (also known as UDP-glucose) to the receptor, releasing UDP and forming the receptor β-D-glucuronide. In some specific embodiments, the glycosyltransferase includes, but is not limited to, enzymes classified as belonging to the GT1 family. In some preferred embodiments, the glycosylation reaction is catalyzed by an exogenous UDP-glucose-dependent glycosyltransferase. In some embodiments, the glycosyltransfer reaction is catalyzed by a glycosyltransferase capable of transferring non-glucose nonoses (e.g., fructose, galactose, ribose, arabinose, xylose, mannose, allulose, fucose, and rhamnose and their derivatives) to the receptor.

[0336] U.S. Patent No. 9,567,619 describes several UDP-dependent glycosyltransferases that can be used to transfer monosaccharides to raspberry glycosides, including UGT76G1 UDP glycosyltransferase, HV1 UDP-glycosyltransferase, and EUGT11 (UDP glycosyltransferase-sucrose synthase fusion enzyme). The EUGT11 fusion enzyme contains a uridine diphosphate glycosyltransferase domain coupled to a sucrose synthase domain, and can exhibit enzymatic activity with 1,2-β-glycosidic bonds and 1,6-β-glycosidic bonds, as well as sucrose synthase activity. Among the enzymes described above, the UGT76G1 UDP-glycosyltransferase has 1,3-O-glucose glycosylation activity, which can transfer the second glucose moiety to the C-3' of the 13-O-glucose of raspberry glycoside to generate rebaudioside G (“Reb G”); the HV1 UDP-glycosyltransferase has 1,2-O-glucose glycosylation activity, which can transfer the second glycoside moiety to the C-2' of the 19-O-glucose of raspberry glycoside to generate rebaudioside KA (“Reb KA”); and the EUGT11 fusion enzyme has 1,2-O-glucose glycosylation activity, which can transfer the second glucose moiety to the C-2' of the 19-O-glucose of raspberry glycoside to generate rebaudioside KA, or transfer the second glucose moiety to the C-2' of the 13-O-glucose of raspberry glycoside to generate steviol glycoside. Additionally, HV1 and EUGT11 can transfer the second glucose moiety to the C-2' of the 19-O-glucose of rebaudioside G to produce rebaudioside V (“Reb V”), and can further transfer the second glucose moiety to the C-2' of the 13-O-glucose of rebaudioside KA to produce rebaudioside E (“Reb E”). Furthermore, when used alone or in combination, these enzymes can be used to produce a variety of steviol glycosides known to be present in stevia, including rebaudioside D (“Reb D”) and rebaudioside M (“Reb M”).

[0337] In some implementations, monosaccharides that can be transferred to sugar or monosaccharide receptors include, but are not limited to, glucose, fructose, galactose, ribose, arabinose, xylose, mannose, guar gum, fucose, and rhamnose and their derivatives, as well as acidic sugars such as sialic acid, glucuronic acid, and galacturonic acid.

[0338] In some implementations, the glycosylation of RU and / or other STCs is driven by exogenous glycosylhydrolases or glycosidases from the enzyme classification of EC 3.2.1. GHs typically cleave glycosidic bonds. However, by selecting conditions favorable to synthesis via reverse hydrolysis, they can be used to form glycosides. Reverse hydrolysis is commonly used, for example, in the synthesis of aliphatic alkyl monoglucosides.

[0339] Glycosyl hydrolases have a wide range of donor substrates, which typically utilize monosaccharides, oligosaccharides, and / or engineered substrates (i.e., substrates with various functional groups). They generally exhibit activity against a variety of carbohydrate and non-carbohydrate acceptors. Glycosylases typically catalyze the hydrolysis of glycosidic bonds and retain or reverse the stereochemical configuration of the product.

[0340] In some embodiments, the glycosylated products of this application, such as GSTE, GSTC, and G-ST-MRP, are formed from a reaction mixture containing an exogenous glycosylhydrolase classified as an EC 3.2.1 enzyme, including but not limited to α-glucosidase, β-glucosidase, and β-fructofuranoside.

[0341] Exemplary glycosyl hydrolases used in this application include, but are not limited to, α-amylase (EC 3.2.1.1), α-glucosidase (EC 3.2.1.20), β-glucosidase (EC 3.2.1.21), α-galactosidase (EC 3.2.1.22), β-galactosidase (EC 3.2.1.23), α-mannosidase (EC 3.2.1.24), β-mannosidase (EC 3.2.1.25), β-fructofuranoside (EC 3.2.1.26), amylase-1,6-glucosidase (EC 3.2.1.33), β-D-fucoside (EC 3.2.1.38), and α-L-rhamnoside (EC 3.2.1.38). 3.21.40), glucan 1,6-α-glucosidase (EC 3.2.70), and its variants.

[0342] In some embodiments, the glycosylated products of this application are formed using a class of glycoside hydrolases or glycosyltransferases called "transglycosylases". As used herein, the terms "transglycosylase" and "transglycoside enzyme" (TG) are used interchangeably because glycoside hydrolases (GH) or glycosyltransferases (GT) are capable of transferring monosaccharide moieties from one molecule to another. Thus, GH can catalyze the formation of new glycoside bonds through transglycosylation or through reverse hydrolysis (i.e., condensation).

[0343] The receptor for transglycosylation enzymes can be a glycosaccharide receptor or a monosaccharide receptor. Therefore, transglycosylases can transfer the monosaccharide moiety to various glycosidic ligands, including, for example, monosaccharide receptors such as aromatic and aliphatic alcohols. Transglycosylases can transfer various monosaccharides (D or L conformations) to glycosidic receptors (including glycosides) and monosaccharide receptors, where monosaccharide receptors include various flavonoid aglycones, such as naringin, quercetin, and hesperidin.

[0344] Monosaccharides that can be transferred to sugar or monosaccharide receptors include, but are not limited to, glucose, fructose, galactose, ribose, arabinose, xylose, mannose, guar gum, fucose, and rhamnose and their derivatives, as well as acidic sugars such as sialic acid, glucuronic acid, and galacturonic acid. When the monosaccharide moiety is glucose, the term "transglucosidase" is used.

[0345] Transglycosidases include GH or GT from the enzyme classifications of EC 3.2.1 or 2.4.1, respectively. Although some glycosyltransferases are included as transglycosidases, TG is classified into various GH families based on sequence similarity. A large number of retained glycosidases catalyze hydrolysis and transglycosylation reactions. In particular, these enzymes catalyze intramolecular or intermolecular substitution at the anomeric position of glycosides. Under kinetically controlled reactions, retained glycosidases can be used to form glycosidic bonds via glycosyl donors activated by well-defined anomeric leaving groups (e.g., nitrophenyl glycosides). Conversely, thermodynamically controlled reverse hydrolysis utilizes high concentrations of free sugar.

[0346] Transglycosidases of any GH family with significant transglycosylation activity can be used in this invention, and may include, for example, the use of members of the GH2 family, including LacZ β-galactosidase for converting lactose to isolaxose; GH13 family, including cyclodextrin glucosyltransferase for converting linear amylose to cyclodextrin, glycogen disbranching enzyme for transferring three glucose residues from a four-residue glycogen branch to a nearby branch, and trehalose synthase for catalyzing the interconversion of maltose and trehalose; GH16 family, including xyloglucan... Glycosylation enzymes cleave and re-bind xyloglucan chains in plant cell walls; GH31, such as α-transglucosidases, catalyze the transfer of single glucosyl residues between α-(1→4)-glucans; the GH70 family, such as dextran, catalyzes the synthesis of high molecular weight dextran from sucrose; the GH77 family, such as amylases, catalyzes the synthesis of maltodextrin from maltose; and the GH23, GH102, GH103, and GH104 families, which include cleavage transglycosylation enzymes that convert peptidoglycans into 1,6-dehydrated sugars.

[0347] In one embodiment, the glycosyltransferase is a transglucosylase from the GH70 family of glycoside hydrolases. GH70 enzymes are transglucosylases produced by lactic acid bacteria, such as Streptococcus, Staphylococcus leucis, Vespasmids, or Lactobacillus. They form the GH-H family together with the GH13 and GH77 enzyme families. Most enzymes in this family use sucrose as a D-glucanyl donor to synthesize high molecular weight (>106 Da) α-D-glucan while releasing D-fructose. They are also known as glucosyltransferases or glucans.

[0348] Various α-D-glucans, differing in size, structure, degree of branching, and spatial arrangement, can be produced from members of the GH70 family. For example, GH70 glucanases can transfer D-glucosyl units from sucrose to hydroxyl acceptor groups. Glucan-sucrose catalyzes the formation of straight-chain and branched α-D-glucan chains with various types of glycosidic bonds, namely α-1,2; α-1,3; α-1,4; and / or α-1,6.

[0349] Additionally, sucrose analogs, such as α-D-glucopyranosyl fluoride, p-nitrophenyl α-D-glucopyranoside, α-D-glucopyranosyl α-L-furanofuranosyl glycoside, and lactulose, can be used as D-glucopyranosyl donors. Dextran can recognize a variety of receptors, including carbohydrates, alcohols, polyols, or flavonoids, to produce oligosaccharides or glucose conjugates.

[0350] Exemplary dextran sucroses used in this application include, for example, dextran transaminase (sucrose: 1,6-α-D-glucosyltransferase; EC 2.4.1.5), alternosaccharide sucrase (sucrose: 1,6(1,3)-α-D-glucan-6(3)-α-D-glucosyltransferase; EC 2.4.1.140), glucose sucrose (sucrose: 1,3-α-D-glucan-3-α-DD-glucosyltransferase; EC 2.4.1.125), and roitose sucrase (sucrose: 1,4(6-α-D-glucan-4(6)-α-D-glucosyltransferase; EC 2.4.1.-). The structure of the resulting glycosylated product depends on the specificity of the enzyme.

[0351] In some embodiments, fructosyltransferases can be used to catalyze the transfer of one or more fructose units, said fructose units optionally comprising terminal glucose of the following sequence: (Fru)n-Glc, which consists of one or more of the following: β2,1, β2,6, α1,2, and β-1,2 glycosidic bonds, wherein n is typically 3-10. Variations include inulin-type β-1,2 and fructan-type β-2,6 linkages between fructosyl units in the main chain. Exemplary fructosyltransferases used in the present invention include, for example, β-fructofuranosylase (EC 3.2.1.26), inulin sucrase (EC 2.4.1.9), fructan sucrase (EC 2.4.1.10), or endoinulinase.

[0352] In some embodiments, a galactosyltransferase or β-galactosidase can be used to catalyze the transfer of multiple sugar units, one of which is terminal glucose, and the remaining units are galactose and a disaccharide containing two galactoses. In some embodiments, the resulting structure comprises a mixture of galactopyranosyl oligomers (DP = 3-8) linked primarily by β-(1,4) or β-(1,6) bonds, although a low proportion of β-(1,2) or β-(1,3) bonds may also be present. The terminal glucosyl residues are linked to the galactosyl unit via a β-(1,4) bond. These structures can be synthesized by the reverse action of β-galactosidase (EC 3.2.1.23) on a higher concentration of lactose.

[0353] In some embodiments, the transglycoside enzyme is an enzyme having anti-fucoside, anti-sialyzase, anti-lacto-N-bioglycoside, and / or anti-N-acetyllactoside activities.

[0354] In some embodiments, the glycosylation reaction may utilize a combination of any glycosyltransferase described herein with any glycosylhydrolase or transglycoside enzyme described herein. In these reactions, the transglycosylase and glycosylhydrolase or transglycoside enzyme are in a certain ratio range (w / w), wherein the transglycosylase / glycosylhydrolase ratio (w / w) is 100:1, 80:1, 60:1, 40:1, 30:1, 25:1, 20:1, 15:1, 10:1, 9:1, 8:1, 7:1, 6:1, 5:1, 4:1, 3:1, 2:1, 1:1, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, 1:10, 1:15, 1:20, 1:25, 1:30, 1:40, 1:50, 1:60, 1:80, 1:100 or any ratio derived from any two integers above.

[0355] Glycosylation reaction conditions

[0356] The glycosylated sweet tea extract (GSTE) and glycosylated sweet tea component (GSTC) of this application can be obtained, for example, through synthetic operations or enzymatic methods. Therefore, GSTE and GSTC obtained by these methods are non-naturally occurring sweet tea glycosides.

[0357] Glycosylases can be dissolved in the reaction mixture or immobilized on a solid support in contact with the reaction mixture. If the enzyme is immobilized, it can be ligated to an inert support. Suitable support materials are known in the art. Examples of suitable support materials are clay, clay minerals such as kaolinite, diatomaceous earth, perlite, silica, alumina, sodium carbonate, calcium carbonate, cellulose powder, anion exchanger materials, synthetic polymers such as polystyrene, acrylic resins, phenolic resins, polyurethanes, and polyolefins such as polyethylene and polypropylene. To prepare enzymes bound to a support, the support material is usually used in the form of a fine powder, preferably in a porous form. The particle size of the support material is generally no more than 5 mm, particularly no more than 2 mm. In addition, suitable support materials are calcium alginate and carrageenan. The enzyme can be directly ligated with glutaraldehyde. Various immobilization methods are known in the art. The ratio of reactants can be adjusted based on the desired properties of the final product. The temperature of the glycosylation reaction can be in the range of 1-100°C, preferably 40-80°C, more preferably 50-70°C.

[0358] In some embodiments, the GSTE and GSTC used in this application are prepared as follows: i) mixing a starting STE or STC composition with a sugar donor material to obtain a mixture; ii) adding an effective amount of enzyme to the mixture to form a reaction mixture, wherein the enzyme catalyzes the transfer of sugar groups from the sugar donor material to the STG in the starting STE or STC composition; and iii) culturing the reaction mixture at a desired temperature for a desired reaction time to glycosylate the STG with the sugar groups present in the sugar donor molecule. In some embodiments, after the GSTE / GSTC and residual STE / STC contents reach a desired ratio, the reaction mixture can be heated to a sufficiently high temperature and maintained for a sufficiently long time to inactivate the enzyme. In some embodiments, the enzyme is removed by filtration rather than inactivation. In other embodiments, the enzyme is removed by filtration after inactivation. In some embodiments, the resulting solution containing GSTE or GSTC, residual STG, and residual sugar donor is decolorized. Examples of sugar donors include, but are not limited to, glucose, fructose, galactose, lactose, and mannose. In some embodiments, the preparation methods of GSTE and GSTC used in this application are as follows: i) dissolving glucose donor material in water to form liquefied glucose donor material; ii) adding a starting STE or STC composition to the liquefied glucose donor material to obtain a mixture; iii) adding an effective amount of enzyme to the mixture to form a reaction mixture, wherein the enzyme catalyzes the transfer of glucose groups from the glucose donor material to the STG in the starting STE or STC composition; and iv) culturing the reaction mixture at a desired temperature for a desired reaction time to glycosylate the STG with the glucose groups present in the glucose donor molecule. In some embodiments, after the GSTE or GSTC and residual STE or STC content reaches a desired ratio, the reaction mixture can be heated to a sufficient temperature and maintained for a sufficient time to inactivate the enzyme. In some embodiments, the enzyme is removed by filtration rather than inactivation. In other embodiments, the enzyme is removed by filtration after inactivation. In some embodiments, the resulting solution containing GSTE or GSTC, residual STG, and dextrin is decolorized. In some embodiments, the resulting solution of GSTE or GSTC containing residual STG and dextrin is dried. In some embodiments, drying is performed by spray drying. In some embodiments, step (i) includes the following sub-steps: (a) mixing the glucose donor material with a desired amount of water to form a suspension, (b) adding a desired amount of enzyme to the suspension, and (c) culturing the suspension at a desired temperature for a desired time to form liquefied glucose donor material. Starch can be a suitable substitute for dextrin, and / or dextrin can be obtained by hydrolyzing starch.

[0359] Enzyme-catalyzed reactions can be carried out batch, semi-batch, or continuously. Reactants can be supplied at the start of the reaction, or subsequently supplied continuously or semi-continuously. The catalytic amount of glycosides or glycosyltransferases required in the method described in this invention depends on the reaction conditions, such as temperature, solvent, and the amount of substrate.

[0360] The reaction can be carried out in an aqueous medium, such as a buffer solution. The buffer adjusts the pH of the reaction mixture to a value suitable for effective enzyme catalysis. Typically, the pH is in the range of about pH 4 to about pH 9, for example, in the range of about pH 5 to about pH 7. Suitable buffers include, but are not limited to, sodium acetate, tris(hydroxymethyl)aminomethane (“Tris”), and phosphate buffer.

[0361] Optionally, the reaction can be carried out in the presence of a solvent mixture of water and a water-miscible organic solvent, wherein the weight ratio of water to organic solvent is from 0.1:1 to 9:1, for example from 1:1 to 3:1. The organic solvent is not a primary or secondary alcohol and therefore is not reactive to polysaccharides. Suitable organic solvents include ketones, alkyl nitriles, tertiary alcohols, and cyclic ethers, as well as mixtures thereof, such as acetone, acetonitrile, tertiary amyl alcohol, tertiary butanol, 1,4-dioxane, and tetrahydrofuran, as well as mixtures thereof. Generally, the use of organic solvents is not preferred.

[0362] In some embodiments, the preparation methods of GSTE and GSTC used in this application are as follows: i) dissolving glucose donor material in water to form liquefied glucose donor material; ii) adding a starting STE or STC composition to the liquefied glucose donor material to obtain a mixture; iii) adding an effective amount of enzyme to the mixture to form a reaction mixture, wherein the enzyme catalyzes the transfer of glucose groups from the glucose donor material to the STG in the starting STE or STC composition; and iv) culturing the reaction mixture at a desired temperature for a desired reaction time to glycosylate the STG with the glucose groups present in the glucose donor molecule. In some embodiments, after the GSTE or GSTC and residual STE or STC content reaches a desired ratio, the reaction mixture can be heated to a sufficient temperature and maintained for a sufficient time to inactivate the enzyme. In some embodiments, the enzyme is removed by filtration rather than inactivation. In other embodiments, the enzyme is removed by filtration after inactivation. In some embodiments, the resulting solution containing GSTE or GSTC, residual STG, and dextrin is decolorized. In some embodiments, the resulting solution of GSTE or GSTC containing residual STG and dextrin is dried. In some embodiments, drying is performed by spray drying. In some embodiments, step (i) includes the following sub-steps: (a) mixing the glucose donor material with a desired amount of water to form a suspension, (b) adding a desired amount of enzyme to the suspension, and (c) culturing the suspension at a desired temperature for a desired time to form liquefied glucose donor material. Starch can be a suitable substitute for dextrin, and / or dextrin can be obtained by hydrolyzing starch.

[0363] (2) Glycosylation products

[0364] Glycosylation products, such as GSTE, GSTC, and G-ST-MRP, may include both reacted and unreacted components from the starting materials (i.e., a mixture of substances prior to the start of the glycosylation reaction). In some embodiments, the content of the glycosylated component (e.g., glycosylated RU) in the glycosylated product ranges from 0.00001-99.5 wt%, 0.0001-99.5 wt%, 0.001-99.5 wt%, 0.01-0.02 wt%, 0.01-0.05 wt%, 0.01-0.07 wt%, 0.01-0.1 wt%, 0.01-0.2 wt%, 0.01-0.5 wt%, 0.01-0.7 wt%, 0.01-1 wt%, 0.01-2 wt%, 0.01-5 wt%, 0.01-7 wt%, and 0.01-10 wt%. t%, 0.01-20wt%, 0.01-50wt%, 0.01-70wt%, 0.01-99wt%, 0.02-0.05wt%, 0.02-0.07wt%, 0.02-0.1wt%, 0.02-0.2wt%, 0.02-0.5wt%, 0.02-0 .7wt%, 0.02-1wt%, 0.02-2wt%, 0.02-5wt%, 0.02-7wt%, 0.02-10wt%, 0 .02-20wt%, 0.02-50wt%, 0.02-70wt%, 0.02-99wt%, 0.05-0.07wt%, 0. 05-0.1wt%, 0.05-0.2wt%, 0.05-0.5wt%, 0.05-0.7wt%, 0.05-1wt%, 0.05-2wt%, 0.05-5wt%, 0.05-7wt%, 0.05-10wt%, 0.05-20wt%, 0.05-50 wt%, 0.05-70wt%, 0.05-99wt%, 0.07-0.1wt%, 0.07-0.2wt%, 0.07-0.5wt%, 0.07-0.7wt%, 0.07-1wt%, 0.07-2wt%, 0.07-5wt%, 0.07-7wt%, 0. 07-10wt%, 0.07-20wt%, 0.07-50wt%, 0.07-70wt%, 0.07-99wt%, 0.1-0 .2wt%, 0.1-0.5wt%, 0.1-0.7wt%, 0.1-1wt%, 0.1-2wt%, 0.1-5wt%, 0.1 -7wt%, 0.1-10wt%, 0.1-20wt%, 0.1-50wt%, 0.1-70wt%, 0.1-99wt%, 0.2-0.5wt%, 0.2-0.7wt%, 0.2-1wt%, 0.2-2wt%, 0.2-5wt%, 0.2-7wt%, 0.2-10wt%, 0.2-20wt%, 0.2-50wt%, 0.2-70wt%, 0.2-99wt%, 0.5-0.7wt%, 0.5-1w t%, 0.5-2wt%, 0.5-5wt%, 0.5-7wt%, 0.5-10wt%, 0.5-20wt%, 0.5-50wt%, 0.5-7 0wt%, 0.5-99wt%, 0.7-1wt%, 0.7-2wt%, 0.7-5wt%, 0.7-7wt%, 0.7-10wt%, 0.7- 20wt%, 0.7-50wt%, 0.7-70wt%, 0.7-99wt%, 1-2wt%, 1-5wt%, 1-7wt%, 1-10wt%, 1 -20wt%, 1-50wt%, 1-70wt%, 1-99wt%, 2-5wt%, 2-7wt%, 2-10wt%, 2-20wt%, 2-50wt%, 2-70wt%, 2-99wt%, 5-7wt%, 5-10wt%, 5-20wt%, 5-50wt%, 5-70wt%, 5-99wt%, 7-10wt%, 7-20wt%, 7-50wt%, 7-70wt%, 7-99wt%, 10-20wt%, 10-50wt%, 10-70wt%, 10-99wt%, 20-50wt%, 20-70wt%, 20-99wt%, 50-70wt%, 50-99wt%, or 70-99wt%.

[0365] In some embodiments, the glycosylated component is present in the glycosylated product in an amount greater than 0.01 wt%, 0.1 wt%, 1 wt%, 2 wt%, 5 wt%, 10 wt%, 20 wt%, 30 wt%, 40 wt%, 50 wt%, 60 wt%, 70 wt%, 80 wt%, 90 wt%, 95 wt%, or 99 wt%.

[0366] In some embodiments, the content of glycosylated RU in the glycosylated product ranges from 1-5 wt%, 1-10 wt%, 1-15 wt%, 1-20 wt%, 1-30 wt%, 1-40 wt%, 1-50 wt%, 1-60 wt%, 1-70 wt%, 1-80 wt%, 1-90 wt%, 1-95 wt%, 1-99 wt%, 5-10 wt%, 5-15 wt%, 5-20 wt%, 5-30 wt%, 5-40 wt%, 5-50 wt%, 5-60 wt%, 5-70 wt%, 5- 80wt%, 5-90wt%, 5-95wt%, 5-99wt%, 10-15wt%, 10-20wt%, 10-30wt%, 10-40wt%, 10-50wt%, 10-60wt%, 10-70wt%, 10-80wt%, 10 -90wt%, 10-95wt%, 10-99wt%, 15-20wt%, 15-30wt%, 15-40wt%, 15-50wt%, 15-60wt%, 15-70wt%, 15-80wt%, 15-90wt%, 15-95wt %, 15-99wt%, 20-30wt%, 20-40wt%, 20-50wt%, 20-60wt%, 20-70wt%, 20-80wt%, 20-90wt%, 20-95wt%, 20-99wt%, 30-40wt%, 30- 50wt%, 30-60wt%, 30-70wt%, 30-80wt%, 30-90wt%, 30-95wt%, 30-99wt%, 40-50wt%, 40-60wt%, 40-70wt%, 40-80wt%, 40-90wt% 40-95wt%, 40-99wt%, 50-60wt%, 50-70wt%, 50-80wt%, 50-90wt%, 50-95wt%, 50-99wt%, 60-70wt%, 60-80wt%, 60-90wt%, 60-95wt%, 60-99wt%, 70-80wt%, 70-90wt%, 70-95wt%, 70-99wt%, 80-90wt%, 80-95wt%, 80-99wt%, 90-95wt%, 90-99wt%, or 95-99wt%.

[0367] In some embodiments, the glycosylated product, such as GSTE, GSTC, and G-ST-MRP, comprises a glycosylated RU. The glycosylated RU may comprise RU molecules with different levels of glycosylation, including but not limited to glycosylated RU molecules comprising an RU backbone (as described in Table 1, with a molecular weight of 641) and 1-50 additional monosaccharide units, which are added to the RU backbone during an artificial glycosylation reaction. In some embodiments, the additional monosaccharide units are glucose units. In some embodiments, the additional monosaccharide units are non-glucose units, such as fructose, xylose, and galactose units. In some embodiments, the additional monosaccharide units are a mixture of glucose and non-glucose units.

[0368] In some embodiments, the glycosylated product, such as GSTE, GSTC, or G-ST-MRP, contains less than 80%, 75%, 70%, 65%, 60%, 55%, 50%, 45%, 40%, 35%, 30%, 25%, 20%, 15%, or 10% of the weight of the glycosylated product. In some embodiments, the glycosylated product, such as GSTE, GSTC, or G-ST-MRP, contains more than 0%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, or 95% of the weight of the glycosylated product.

[0369] In some embodiments, the glycosylated product, such as GSTE, GSTC, or G-ST-MRP, contains a steviol monoglycoside in an amount greater than 6%, 8%, 10%, 12%, 15%, 20%, 25%, or 30% of the weight of the glycosylated product. In some embodiments, the glycosylated product, such as GSTE, GSTC, or G-ST-MRP, contains a steviol monoglycoside in an amount less than 60%, 55%, 50%, 45%, 40%, 35%, 30%, 25%, 20%, 15%, 10%, or 5% of the weight of the glycosylated product.

[0370] In some embodiments, the glycosylated product, such as GSTE, GSTC, or G-ST-MRP, comprises less than 10%, 8%, 6%, 4%, or 2% by weight of a monosaccharidated RU (i.e., the RU backbone has an added monosaccharide unit). In some embodiments, the glycosylated product, such as GSTE, GSTC, or G-ST-MRP, comprises a monosaccharidated RU in a mass content greater than 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, or 60% of the glycosylated product.

[0371] In some embodiments, the glycosylated product, such as GSTE, GSTC, or G-ST-MRP, comprises less than 15%, 12%, 10%, 8%, 6%, 4%, or 2% of disaccharidated RU (i.e., the RU backbone has two added monosaccharide units) by weight of the glycosylated product. In some embodiments, the glycosylated product, such as GSTE, GSTC, or G-ST-MRP, comprises more than 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or 50% of disaccharidated RU by weight of the glycosylated product.

[0372] In some embodiments, the glycosylated product, such as GSTE, GSTC, and G-ST-MRP, comprises less than 5%, 4%, 3%, 2%, or 1% by weight of the glycosylated product of a trisaccharidated RU (i.e., the RU backbone has three added monosaccharide units). In some embodiments, the glycosylated product, such as GSTE, GSTC, and G-ST-MRP, comprises more than 5%, 10%, 15%, 20%, 25%, 30%, 35%, or 40% by weight of the glycosylated product of a trisaccharidated RU.

[0373] In some embodiments, the glycosylated product, such as GSTE, GSTC, and G-ST-MRP, comprises monosaccharide RU, disaccharide RU, and trisaccharide RU, the total content of which is less than 30%, 25%, 20%, 15%, or 10% of the weight of the glycosylated product. In some embodiments, the glycosylated product, such as GSTE, GSTC, and G-ST-MRP, comprises monosaccharide RU, disaccharide RU, and trisaccharide RU, the total content of which is greater than 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, or 90% of the weight of the glycosylated product.

[0374] In some embodiments, the glycosylated product, such as GSTE, GSTC, or G-ST-MRP, comprises less than 30%, 25%, 20%, 15%, 10%, 5%, 4%, 3%, 2%, or 1% RU by weight of the glycosylated product. In some embodiments, the glycosylated product, such as GSTE, GSTC, or G-ST-MRP, comprises more than 1%, 2%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, or 80% RU by weight of the glycosylated product.

[0375] In some embodiments, the glycosylated product is produced from a stevia extract composition comprising raspberry glycoside and stevia glycoside, wherein the weight percentage of stevia glycoside is at least 0.1%, 1%, 5%, 8%, or 10%, and optionally comprises one or more stevia glycosides selected from Reb A, Reb B, Reb C, Reb D, Reb E, Reb M, Reb N, and Reb O. In some embodiments, the glycosylated product is produced from enriched raspberry glycoside, wherein the enriched raspberry glycoside can be produced from isolated stevia leaves, or by hydrolyzing stevia glycosides to produce raspberry glycoside and stevia glycoside.

[0376] Maillard reaction products of C.STE, STC, GSTE, and GSTC (collectively referred to as ST-MRP) and glycosylated products of ST-MRP (G-ST-MRP).

[0377] In one embodiment, the sweetener or flavoring composition of this application comprises one or more ST-MRPs. In some embodiments, the sweetener or flavoring composition of this application comprises one or more STE-MRPs, one or more STC-MRPs, one or more GSTE-MRPs, one or more GSTC-MRPs, or a combination thereof.

[0378] In some embodiments, one or more ST-MRPs are present in the sweetener or flavoring composition in amounts of 0.001-99 wt%, 0.001-75 wt%, 0.001-50 wt%, 0.001-25 wt%, 0.001-10 wt%, 0.001-5 wt%, 0.001-2 wt%, 0.001-1 wt%, 0.001-0.1 wt%, or 0.001-0.01 wt% of the composition. wt%, 0.01-99wt%, 0.01-75wt%, 0.01-50wt%, 0.01-25wt%, 0.01-10wt%, 0.01-5wt%, 0.01-2wt%, 0.01-1wt%, 0.1-99wt%, 0.1-75wt%, 0.1wt-50wt%, 0.1-25wt%, 0.1-10wt%, 0.1-5wt%, 0.1-2wt% , 0.1-1wt%, 0.1-0.5wt%, 1-99wt%, 1-75wt%, 1-50wt%, 1-25wt%, 1-10wt%, 1-5wt%, 5-99wt%, 5- 75wt%, 5-50wt%, 5-25wt%, 5-10wt%, 10-99wt%, 10-75wt%, 10-50wt%, 10-25wt%, 10-15wt%, 20-9 9wt%, 20-75wt%, 20-50wt%, 30-99wt%, 30-75wt%, 30-50wt%, 40-99wt%, 40-75wt%, 40-50wt%, 50 -99wt%, 50-75wt%, 60-99wt%, 60-75wt%, 70-99wt%, 70-75wt%, 80-99wt%, 80-90wt% or 90-99wt%.

[0379] In some embodiments, one or more ST-MRPs are prepared using a Maillard reaction mixture rich in RU.

[0380] In some embodiments, one or more ST-MRPs are prepared using Maillard reaction mixtures rich in diterpene glycosides.

[0381] In some embodiments, one or more ST-MRPs are prepared using a Maillard reaction mixture containing one or more STCs, wherein the STCs are selected from RU, SU, steviol monosaccharides, rebaudioside A, 13-O-β-D-glucosyl-stevioside, isomers of rebaudioside B, isomers of steviol glycosides, panicoloside IV, sugeroside, enant-16α,17-dihydroxy-kaurane-19-oic acid, and enant-13-dihydroxy-kaurane-16-en-19-oic acid. enant-kaurane-16-en-19-oic-13-O-β-D-glucoside, enant-16β,17-dihydroxy-kaurane-3-one, and enant-16α,17-dihydroxy-kaurane-19-oic acid The following compounds are listed: ent-kaurane-16β,17-diol-3-one-17-O-β-D-glucoside, ent-16α,17-dihydroxy-kaurane-3-one, ent-kaurane-3α,16β,17-3-triol, ent-13,17-dihydroxy-kaurane-15-en-19-oic acid, ellagic acid, gallic acid, oleanolic acid, ursolic acid, rutin, quercetin, and isoquercitrin.

[0382] In some embodiments, one or more ST-MRPs are prepared using a Maillard reaction mixture containing one or more succinicotinic glycosides selected from SU-A, SU-B, SU-C1, SU-D1, SU-D2, SU-E, SU-F, SU-G, SU-H, SU-I, and SU-J.

[0383] In some embodiments, one or more ST-MRPs are prepared using a Maillard reaction mixture containing purified RU.

[0384] In some embodiments, one or more ST-MRPs comprise MRPs prepared using a Maillard reaction mixture containing STE, wherein the content of RU in the STE is 1-99 wt%, 1-95 wt%, 1-90 wt%, 1-80 wt%, 1-70 wt%, 1-60 wt%, 1-50 wt%, 1-40 wt%, 1-30 wt%, 1-20 wt%, 1-10 wt%, 1-5 wt%, 5-99 wt%, 5-95 wt%, 5-90 wt%, 5-80 wt% of the STE. t%, 5-70wt%, 5-60wt%, 5-50wt%, 5-40wt%, 5-30wt%, 5-20wt%, 5-10wt%, 10-99wt%, 10-95wt%, 10-90wt%, 10-80w t%, 10-70wt%, 10-60wt%, 10-50wt%, 10-40wt%, 10-30wt%, 10-20wt%, 20-99wt%, 20-95wt%, 20-90wt%, 20-80wt%, 20-70wt%, 20-60wt%, 20-50wt%, 20-40wt%, 20-30wt%, 30-99wt%, 30-95wt%, 30-90wt%, 30-80wt%, 30-70wt%, 30 -60wt%, 30-50wt%, 30-40wt%, 40-99wt%, 40-95wt%, 40-90wt%, 40-80wt%, 40-70wt%, 40-60wt%, 40-50wt%, 50-9 9wt%, 50-95wt%, 50-90wt%, 50-80wt%, 50-70wt%, 50-60wt%, 60-99wt%, 60-95wt%, 60-80wt%, 60-70wt%, 70-99wt%, 70-95wt%, 70-80wt%, 80-99wt%, 80-95wt%, 80-90wt%, 90-99wt%, 90-95wt%, or 95-99wt%.

[0385] In some embodiments, one or more ST-MRPs comprise MRPs prepared using a Maillard reaction mixture containing GSTE, wherein GSTE is a glycosylated product of STE, and wherein the content of RU is 1-99 wt%, 1-95 wt%, 1-90 wt%, 1-80 wt%, 1-70 wt%, 1-60 wt%, 1-50 wt%, 1-40 wt%, 1-30 wt%, 1-20 wt%, 1-10 wt%, 1-5 wt%, 5-99 wt%, 5-95 wt%, 5 -90wt%, 5-80wt%, 5-70wt%, 5-60wt%, 5-50wt%, 5-40wt%, 5-30wt%, 5-20wt%, 5-10wt%, 10-99wt%, 10-95wt%, 10-90 wt%, 10-80wt%, 10-70wt%, 10-60wt%, 10-50wt%, 10-40wt%, 10-30wt%, 10-20wt%, 20-99wt%, 20-95wt%, 20-90wt%, 2 0-80wt%, 20-70wt%, 20-60wt%, 20-50wt%, 20-40wt%, 20-30wt%, 30-99wt%, 30-95wt%, 30-90wt%, 30-80wt%, 30-70 wt%, 30-60wt%, 30-50wt%, 30-40wt%, 40-99wt%, 40-95wt%, 40-90wt%, 40-80wt%, 40-70wt%, 40-60wt%, 40-50wt%, 50-99wt%, 50-95wt%, 50-90wt%, 50-80wt%, 50-70wt%, 50-60wt%, 60-99wt%, 60-95wt%, 60-90wt%, 60-80wt%, 60-70wt%, 70-99wt%, 70-95wt%, 70-90wt%, 70-80wt%, 80-99wt%, 80-95wt%, 80-90wt%, 90-99wt%, 90-95wt%, or 95-99wt%.

[0386] In some embodiments, one or more ST-MRPs comprise MRPs prepared with a Maillard reaction mixture containing GSTE, wherein GSTE is a glycosylated product of STE, and the content of RU in the STE is at least 1 wt%, at least 2 wt%, at least 5 wt%, at least 10 wt%, at least 15 wt%, at least 20 wt%, at least 25 wt%, at least 30 wt%, at least 35 wt%, at least 40 wt%, at least 45 wt%, at least 50 wt%, at least 55 wt%, at least 60 wt%, at least 65 wt%, at least 70 wt%, at least 75 wt%, at least 80 wt%, at least 85 wt%, at least 90 wt%, at least 95 wt%, at least 99 wt%, or a range defined by any one of these integers.

[0387] In some embodiments, the sweetener or flavoring composition further includes MRP formed from one or more of the following substances: flavonoid glycosides, isoflavone glycosides, saponin glycosides, phenolic glycosides, fucosides, anthraquinone glycosides, cardiac glycosides, bitter glycosides, coumarin glycosides and / or sucrase glycosides.

[0388] In some embodiments, the sweetener or flavoring composition further includes MRP formed from one or more of the following substances: glycosylated flavonoid glycosides, glycosylated isoflavone glycosides, glycosylated saponin glycosides, glycosylated phenolic glycosides, glycosylated spirochetal glycosides, glycosylated anthraquinone glycosides, glycosylated cardiac glycosides, glycosylated bitter glycosides, glycosylated coumarin glycosides, and / or glycosylated glucosinolates.

[0389] In some embodiments, the sweetener or flavoring composition further includes MRP formed from one or more of the following substances: flavonoid glycosides, isoflavone glycosides, saponin glycosides, phenolic glycosides, fucosides, anthraquinone glycosides, cardiac glycosides, bitter glycosides, coumarin glycosides, or sucrase glycosides.

[0390] In some embodiments, the sweetener or flavoring composition further includes MRP formed from one or more of the following substances: glycosylated flavonoid glycosides, glycosylated isoflavone glycosides, glycosylated saponin glycosides, glycosylated phenolic glycosides, glycosylated spirochetal glycosides, glycosylated anthraquinone glycosides, glycosylated cardiac glycosides, glycosylated bitter glycosides, glycosylated coumarin glycosides, and / or glycosylated glucosinolates.

[0391] In some embodiments, the sweetener or flavoring composition includes one or more ST-MRP and semathymidine.

[0392] In some embodiments, the sweet tea-based sweetener and flavoring composition described in this section (IIC section) further comprises one or more components selected from STE, STC, ST-MRP, G-ST-MRP, SE, SG, GSE, GSG, stevia MRP, and conventional MRP.

[0393] (1) Maillard reaction

[0394] The Maillard reaction is a non-enzymatic browning reaction of sugar and amine donors in the presence of heat, producing flavor. Common flavors produced by the Maillard reaction include those associated with heated red meat, poultry, coffee, vegetables, bread crusts, etc. The Maillard reaction relies primarily on sugars and amino acids, but can also include other components such as autolyzed yeast extract, hydrolyzed vegetable protein, gelatin (a protein source), vegetable extracts (i.e., onion powder), enzyme-treated protein, meat fat or extracts, and acids or bases to adjust the pH of the reaction. The reaction is maintained for a specific amount of time at a specific temperature and in an aqueous solution with an adjusted pH to produce a variety of flavors. Typical flavors produced include chicken, pork, beef, caramel, and chocolate. However, various different taste and aroma profiles can be achieved by adjusting the composition, temperature, and / or pH of the reaction. A major advantage of the Maillard reaction is that it can produce typical meat, charred, baked, caramel, or chocolate flavor profiles required by the food industry, which are typically not achievable by mixing flavor components.

[0395] The reducing group can be on the reducing sugar (sugar donor), and the amine group can be on the amine donor (such as free amino acids, peptides, and proteins). First, the active carbonyl group of the reducing sugar condenses with the free amine group, accompanied by the loss of a water molecule. Reducing sugar substrates used in Maillard reactions generally have an active carbonyl group in the form of a free aldehyde or free ketone. The resulting N-substituted glycosyl aldose amine is unstable. Aldose amine compounds rearrange via the Amadori rearrangement to form ketose amines. The formed ketose amine may undergo further reactions via any of the following three pathways: (a) further dehydration to form a reductone and a dehydroreductone; (b) hydrolysis into short-chain products such as diacetyl, propanolone, acetone aldehyde, etc., which can then undergo Strecker degradation to form an aldehyde with another amine group and condense to form an alcohol aldehyde; and (c) loss of a water molecule, followed by the reaction of another amine group with water, and then condensation and / or polymerization to form a melanoidin. Factors affecting the rate and / or extent of the Maillard reaction include, in particular, temperature, water activity, and pH. The Maillard reaction is enhanced by high temperatures, low water content, and alkaline pH.

[0396] In the Maillard reaction, reactants containing a suitable carbonyl group include a reactive aldehyde (-CHO) or ketone (-CO-) group, such that the free carbonyl aldehyde or ketone group can be used for amino reactions associated with the reactant. The reducing reactant is generally a reducing sugar, such as a sugar that can reduce the reagent, for example, a sugar that can reduce Cu. 2+ Reduced to Cu + Or it may be oxidized by the reactant.

[0397] Monosaccharides, disaccharides, oligosaccharides, polysaccharides (e.g., dextrin, starch, and edible gums) and their hydrolysis products are suitable reducing agents if they possess at least one reducing group that can participate in the Maillard reaction. Reducing sugars include aldoses or ketoses, such as glucose, fructose, maltose, lactose, glyceraldehyde, dihydroxyacetone, arabinose, xylose, ribose, mannose, erythrose, threose, and galactose. Other reducing agents include uronic acids (e.g., glucuronic acid, glucuronide, galacturonic acid, mannuronic acid, iduronic acid) or Maillard reaction intermediates containing at least one carbonyl group, such as aldehydes, ketones, α-hydroxycarbonyl, or dicarbonyl compounds.

[0398] (2) Maillard reaction components

[0399] The inventors of this application have discovered that Maillard reaction product (MRP) compositions provide an improved flavor profile compared to previously reported high-intensity natural sweetener compositions. Furthermore, the inventors have surprisingly discovered that non-reducing sugars, including steviol glycosides such as rhubarb and stevia, can serve as substrates for the Maillard reaction to provide an improved flavor profile. Therefore, sweet tea compositions or extracts can also be used as substrates in the Maillard reaction to provide Maillard reaction product (MRP) compositions with an improved flavor or taste profile.

[0400] In some embodiments, this application provides a sweet tea Maillard reaction product (ST-MRP) formed by heating a reaction mixture comprising: (1) one or more exogenously added amine donors, (2) one or more exogenously added reducing sugars, and (3) one or more STE, GSTE, STC and / or GSTC.

[0401] In some embodiments, this application provides a sweet tea Maillard reaction product (ST-MRP) formed by heating a reaction mixture comprising (1) one or more exogenously added amine donors and (2) one or more STE, GSTE, STC, and / or GSTC.

[0402] In some embodiments, this application provides a sweet tea Maillard reaction product (ST-MRP) formed by heating a reaction mixture comprising (1) one or more exogenously added reducing sugars; and (2) one or more STE, GSTE, STC, and / or GSTC.

[0403] In some embodiments, this application provides a sweet tea Maillard reaction product (ST-MRP) formed by heating a reaction mixture comprising (1) one or more exogenously added amine donors; (2) one or more exogenously added non-reducing sugars; and (3) one or more STE, GSTE, STC, and / or GSTC.

[0404] In some embodiments, this application provides a sweet tea Maillard reaction product (ST-MRP) formed by heating a reaction mixture comprising (1) one or more exogenously added non-reducing sugars; and (2) one or more STE, GSTE, STC, and / or GSTC.

[0405] In some embodiments, this application provides a sweet tea Maillard reaction product (ST-MRP) formed by heating a reaction mixture comprising (1) one or more exogenously added amine donors; (2) one or more exogenously added reducing sugars; (3) one or more exogenously added non-reducing sugars; and (4) one or more STE, GSTE, STC, and / or GSTC.

[0406] In some embodiments, this application provides a sweet tea Maillard reaction product (ST-MRP) formed by heating a reaction mixture comprising (1) one or more exogenously added reducing sugars; (2) one or more exogenously added non-reducing sugars; and (3) one or more STE, GSTE, STC, and / or GSTC.

[0407] In some embodiments, this application provides a glycosylated sweet tea Maillard reaction product (G-ST-MRP) formed by glycosylation of ST-MRP, for example, as described in Part II(B).

[0408] In some embodiments, this application provides a Maillard reaction product of glycosylated stevia extract or a Maillard reaction product of glycosylated steviol glycosides (collectively referred to as G-SG-MRP), formed by glycosylation of ST-MRP under conditions such as those described in Part II(B).

[0409] Amine donor

[0410] The MRP composition of this application is formed from a reaction mixture comprising at least one exogenous amine donor containing a free amino group. As used herein, the term "amine donor" refers to a compound or substance containing a free amino group that can participate in the Maillard reaction. Amine-containing reactants include amino acids, peptides (including dipeptides, tripeptides, and oligopeptides), proteins, their proteolytic or non-enzymatic digests, and other compounds that react with reducing sugars and similar compounds in the Maillard reaction, such as phospholipids, chitosans, lipids, etc. In some embodiments, the amine donor also provides one or more sulfur-containing groups. Exemplary amine donors include amino acids, peptides, proteins, and protein extracts.

[0411] Exemplary amino acids include, for example, nonpolar amino acids such as alanine, glycine, isoleucine, leucine, methionine, tryptophan, phenylalanine, proline, and valine; polar amino acids such as cysteine, serine, threonine, tyrosine, asparagine, and glutamine; polar basic (positively charged) amino acids such as histidine and lysine; and polar acidic (negatively charged) amino acids such as aspartic acid and glutamine.

[0412] Exemplary peptides include, for example, hydrolyzed plant protein (HVP) and mixtures thereof.

[0413] Exemplary proteins include, for example, sweet-modified proteins, soy proteins, sodium caseinate, whey proteins, wheat gluten, or mixtures thereof. Typical sweet-modified proteins include, for example, semaphore, indigofera tinctoria, brassinosteroids, miracle fruit tinctoria, curculigofera tinctoria, betadine, mabinin, or mixtures thereof. In some embodiments, the term "sweetener-modified protein" may be used interchangeably with the term "sweetener enhancer."

[0414] Exemplary protein extracts include yeast extracts, plant extracts, bacterial extracts, etc.

[0415] The properties of amine donors can play an important role in explaining many flavors produced by the Maillard reaction. In some embodiments, amine donors can be used to explain one or more flavors produced by the Maillard reaction. In some embodiments, flavors can be produced by the Maillard reaction by using one or more amine donors or a specific combination of amine donors and sugar donors.

[0416] In some embodiments, the amine donor is present in the composition of this application in amounts ranging from about 1 to about 99 wt%, from about 1 to about 50 wt%, from about 1 to about 10 wt%, from about 1 wt%, from about 2 wt% to about 9 wt%, from about 3 to about 8 wt%, from about 4 to about 7 wt%, from about 5 to about 6 wt%, and all values ​​and ranges covering the range from about 1 wt% to about 50 wt%. In some embodiments, the amine donor is derived from plant sources, such as vegetable juice, fruit juice, berry juice, etc.

[0417] sugar donor

[0418] In some embodiments, the sugar donor is a reducing sugar. The reducing sugars used in this invention include, for example, all monosaccharides and some disaccharides, which may be aldose reducing sugars or ketose reducing sugars. Typically, the reducing sugar can be selected from aldotetrasaccharides, aldopentasaccharides, aldohexaccharides, ketotetrasaccharides, ketopentasaccharides, and ketohexaccharides. Suitable examples of aldose reducing sugars include erythrose, threose, ribose, arabinose, xylose, lythose, allose, adroose, glucose, mannose, gulose, idole, galactose, and taloose. Suitable examples of ketose reducing sugars include erythrose, ribose, xylulose, polyethylene glycol, fructose, sorbitol, and tagatose. Aldose or ketose can also be deoxyreducing sugars, such as 6-deoxyreducing sugars, such as fucose or rhamnose.

[0419] Specific monosaccharides include, for example, reducing agents include, for example, at least one of the reducing sugars is a monosaccharide, or one or more reducing sugars are selected from monosaccharide reducing sugars, usually at least one monosaccharide reducing sugar is an aldose or a ketose.

[0420] When the reducing sugar is a monosaccharide, the monosaccharide may be in a D- or L-configuration or a mixture thereof. Typically, monosaccharides exist in the most common forms found in nature. For example, one or more reducing sugars may be selected from D-ribose, L-arabinose, D-xylose, D-lythose, D-glucose, D-mannose, D-galactose, D-heptanose, D-fructose, L-fucose, and L-rhamnose. In a more specific embodiment, the one or more reducing sugars are selected from D-xylose, D-glucose, D-mannose, D-galactose, L-rhamnose, and lactose.

[0421] Specific reducing sugars include ribose, glucose, fructose, maltose, lysose, galactose, mannose, arabinose, xylose, rhamnose, rutinose, lactose, maltose, cellobiose, glucuronide, glucuronic acid, D-alloose, D-glucose, xylitol, allulose, mesotriose, D-tagatose, D-maltose, D-aldose, L-glucose, L-sorbose, D-talitol, inulin, stachyose, including mixtures and derivatives thereof.

[0422] Exemplary disaccharide reducing sugars used in this invention include maltose, lactose, lactulose, cellobiose, kojibiose, black sugar, sophora japonica, laminarin, gentiobiose, durum sugar, maltose, maltodextrose, 6-O-BETA-D-glucopyranosyl-D-fructose, mannobiose, metriose, mustard, rutin, rutinose, or xylobiose.

[0423] Although rarely used, mannose and glucuronide or glucuronic acid can be used as sugar donors under Maillard reaction conditions. The Maillard reaction products of mannose, glucuronide, or glucuronic acid provide another unique method to utilize the sweeteners described in this specification alone or in combination with other natural sweeteners, synthetic sweeteners, and / or flavoring agents described herein to provide new flavor profiles.

[0424] In some embodiments, one or more carbohydrate sweeteners may be added to the reaction mixture for the Maillard reaction. In other embodiments, one or more carbohydrate sweeteners may be added to the MRP composition. Non-limiting examples of carbohydrate sweeteners for use in this invention include caloric sweeteners such as sucrose, fructose, glucose, D-tagatose, trehalose, galactose, rhamnose, cyclodextrins (e.g., α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin), ribose, threose, arabinose, xylose, lysolose, allose, azoose, mannose, idoleose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palaginose or isomaltulose, erythrose, deoxyribose, fructose, idoleose, talloose, erythritolose, menobiose, cellobiose, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, gluconolactone, apicoolose, galactosamine. Sugar alcohols (such as erythritol, xylitol, mannitol, sorbitol, maltitol, lactitol, mannitol, and inositol); xylose oligosaccharides (xylotriose, xylose, etc.), gentiosaccharides (gentiobiose, gentiotriose, gentiotetraose, etc.), galacto-oligosaccharides, sorbitol, melanose, fructooligosaccharides, fructose, maltose, fructose, maltoligosaccharides (maltotriose, maltotetraose, maltopentose, maltohexaose, maltoheptaose, etc.), lactulose, melibiose, raffinose, rhamnose, ribose, isomerized liquid sugars, such as high-fructose corn / starch syrup (containing fructose and glucose, such as HFCS55, HFCS42, or HFCS90), conjugated sugars, soybean oligosaccharides, and glucose syrup. Additionally, the above carbohydrates can be in D- or L-configuration.

[0425] However, it should be noted that not all carbohydrate sweeteners are reducing sugars. Sugars with acetal or ketal bonds are not reducing sugars because they do not have free aldehyde chains. Therefore, they do not react with reducing sugar test solutions (e.g., in the Tollens test or Benedict test). However, non-reducing sugars can be hydrolyzed using dilute hydrochloric acid.

[0426] In some embodiments, the sugar donor is a non-reducing sugar that does not contain free aldehydes or free ketones. Typical non-reducing sugars include, but are not limited to, sucrose, trehalose, xylitol, and raffinose. In some embodiments, the sugar donor contains both reducing and non-reducing sugars. In some embodiments, the sugar donor is derived from food ingredients such as sugar, flour, starch, vegetables, and fruits. In some embodiments, the sugar donor is derived from plant sources such as fruit juice, berry juice, vegetable juice, etc. In some embodiments, the sugar donor is orange juice, cranberry juice, apple juice, peach juice, watermelon juice, pineapple juice, grape juice, and their concentrates. In some embodiments, fruit juice, berry juice, or vegetable juice is used as both an amine donor and a sugar donor.

[0427] In some embodiments, the sugar donor and amine donor are present in the reaction mixture in a molar ratio of 10:1-1:10, 8:1-1:8, 6:1-1:6, 4:1-1:4, 3:1-1:3, or 2:1-1:2. In some embodiments, the sugar donor and amine donor are present in the reaction mixture in a molar ratio of 10:1, 9:1, 8:1, 7:1, 6:1, 5:1, 4:1, 3:1, 2:1, 1:1, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, or 1:10.

[0428] In some embodiments, the sugar donor and amine donor are present in the reaction mixture at a sugar donor:amine donor weight ratio of 10:1-1:10, 8:1-1:8, 6:1-1:6, 4:1-1:4, 3:1-1:3, or 2:1-1:2. In some specific embodiments, the sugar donor and amine donor are present in the reaction mixture at a sugar donor:amine donor weight ratio of 10:1, 9:1, 8:1, 7:1, 6:1, 5:1, 4:1, 3:1, 2:1, 1:1, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, or 1:10.

[0429] In some embodiments, the weight ratio between the total amount of STE, STC, GSTE, and GSTC in the reaction mixture and the total amount of sugar donors and amine donors (total) STE / STC / GSTE / GSTC :total 糖 / 胺 The range is from 10:1 to 1:10, 8:1 to 1:8, 6:1 to 1:6, 4:1 to 1:4, 3:1 to 1:3, or 2:1 to 1:2.

[0430] On the one hand, in an exemplary composition having two different components, the ratio of the components can be 1:99, 2:98, 3:97, 4:96, 5:95, 6:94, 7:93, 8:92, 9:91, 10:90, 11:89, 12:88, 13:87, 14:86, 15:85, 16:84, 17:83, 18:82, 19:81, 20:80, 21:79, 22:78, 23:77, 24:76, 25:75, 26:74, 27:73, 28:7 2. 29:71, 30:70, 31:69, 32:68, 33:67, 34:66, 35:65, 36:64, 37:63, 38:62, 39:61, 40:60, 41:59, 42:58, 43:57, 44:56, 45:55, 46:54, 47:53, 48:52, 49:51, and 50:50, as well as all ratios between 1:99 and 99:1, such as ratios of 1:99-50:50, 30:70-42:58, etc.

[0431] It should be understood that different components can be STE, STC, RU, GSTE, GSTC, GSU, STE-MRP, STC-MRP, RU-MRP, GSTE-MRP, GSTC-MRP, GRU-MRP, SG, SGE, GSG, GSGE, SG-MRP, SGE-MRP, GSG-MRP, GSGE-MRP, sugar donors, amine donors, sweeteners, non-nutritive sweeteners, high-intensity natural sweeteners, high-intensity synthetic or semi-synthetic sweeteners, sweetness enhancers, components of mogroside extract, mogroside, etc.

[0432] On the other hand, in exemplary compositions having three different components, the component ratios are 1:1:98, 1:2:97, 1:3:96, 1:4:95, 1:5:94, 1:6:93, 1:7:92, 1:8:91, 1:9:90, 1:10:89, 1:11:88, 1:12:87, 1:13:86, 1:14:85, 1:15:84, 1:16:83, 1:17:82, 1:18:81, 1:19:80, 1:20:79, 1:21:78, 1:22:77, 1:23:76, 1:24:75, 1:25:74, 1:26:73, 1:27:72, 1:28:71, 1:29: 70, 1:30:69, 1:31:68, 1:32:67, 2:3:95, 2:4:94, 2:5:93, 2:6:92, 2:7:91, 2:8:90, 2:9:89, 2:10:88, 2:11:87, 2:12:86, 2:13:85, 2:14:84, 2:15:83 2:16:82, 2:17:81, 2:18:80, 2:19:79, 2:20:78, 2:21:77, 2:22:76, 2:23:75, 2:24:74, 2:25:73, 2:26:72, 2:27:71, 2:28:70, 2:29:69, 2:30:68, 2:31: 67, 2:32:66, 2:3:95, 3:3:94, 3:4:93, 3:5:92, 3:6:91, 3:7:90, 3:8:89, 3:9:88, 3:10:87, 3:11:86, 3:12:85, 3:13:84, 3:14:83, 3:15:82, 3:16:81, 2 3:17:80, 3:18:79, 3:19:78, 3:20:77, 3:21:76, 3:22:75, 3:23:74, 3:24:73, 3:25:72, 3:26:71, 3:27:70, 3:28:69, 3:29:68, 3:30:67, 3:31:66, 3:32:6 5, 4:4:92, 4:5:91, 4:6:90, 4:7:89, 4:8:88, 4:9:87, 4:10:86, 4:11:85, 4:12:84, 4:13:83, 4:14:82, 4:15:81, 4:16:80, 4:17:79, 4:18:78, 4:19:77 4:20:76, ​​4:21:75, 4:22:74, 4:23:73, 4:24:72, 4:25:71, 4:26:70, 4:27:69, 4:28:68, 4:29:67, 4:30:66, 4:31:65, 4:32:64, 5:5:90, 5:6:89, 5:7:885:8:87、5:9:86、5:10:85、5:11:84、5:12:83、5:13:82、5:14:81、5:15:80、5:16:79、5:17:78、5:18:77、5:19:76、5:20:75、5:21:74、5:22:73、5:23:72、5:24:71、5:25:70、5:26:69、5:27:68、5:28:67、5:29:66、5:30:65、5:31:64、5:32:63、6:6:88、6:7:87、6:8:86、6:9:85、6:10:84、6:11:83、6:12:82、6:13:81、6:14:80、6:15:79、6:16:78、6:17:77、6:18:76、6:19:75、6:20:74、6:21:73、6:22:72、6:23:71、6:24:70、6:25:69、6:26:68、6:27:67、6:28:66、6:29:65、6:30:64、6:31:63、6:32:62、7:7:86、7:8:85、7:9:84、7:10:83、7:11:82、7:12:81、7:13:80、7:14:79、7:15:78、7:16:77、7:17:76、7:18:75、7:19:74、7:20:73、7:21:72、7:22:71、7:23:70、7:24:69、7:25:68、7:26:67、7:27:66、7:28:65、7:29:64、7:30:63、7:31:62、7:32:61、8:8:84、8:9:83、8:10:82、8:11:81、8:12:80、8:13:79、8:14:78、8:15:77、8:16:76、8:17:75、8:18:74、8:19:73、8:20:72、8:21:71、8:22:70、8:23:69、8:24:68、8:25:67、8:26:66、8:27:65、8:28:64、8:29:63、8:30:62、8:31:61、8:32:60、9:9:82、9:10:81、9:11:80、9:12:79、9:13:78、9:14:77、9:15:76、9:16:75、9:17:74、9:18:73、9:19:72、9:20:71、9:21:70、9:22:69、9:23:68、9:24:67、9:25:66、9:26:65、9:27:64、9:28:63、9:29:62、9:30:61、9:31:60、9:32:59、10:10:80、10:11:79、10:12:78、10:13:77、10:14:76、10:15:75、10:16:74、10:17:73、10:18:72、10:19:71、10:20:70、10:21:69、10:22:68、10:23:67、10:24:66、10:25:65、10:26:64、10:27:63、10:28:62、10:29:61、10:30:60、10:31:59、10:32:58、11:11:78、11:12:77、11:13:76、11:14:75、11:15:74、11:16:73、11:17:72、11:18:71、11:19:70、11:20:69、11:21:68、11:22:67、11:23:66、11:24:65、11:25:64、11:26:63、11:27:62、11:28:61、11:29:60、11:30:59、11:31:58、11:32:57、12:12:76、12:13:75、12:14:74、12:15:73、12:16:72、12:17:71、12:18:70、12:19:69、12:20:68、12:21:67、12:22:66、12:23:65、12:24:64、12:25:63、12:26:62、12:27:61、12:28:60、12:29:59、12:30:58、12:31:57、12:32:56、13:13:74、13:14:73、13:15:72、13:16:71、13:17:70、13:18:69、13:19:68、13:20:67、13:21:66、13:22:65、13:23:64、13:24:63、13:25:62、13:26:61、13:27:60、13:28:59、13:29:58、13:30:57、13:31:56、13:32:55、14:14:72、14:15:71、14:16:70、14:17:69、14:18:68、14:19:67、14:20:66、14:21:65、14:22:64、14:23:63、14:24:62、14:25:61、14:26:60、14:27:59、14:28:58、14:29:57、14:30:56、14:31:55、14:32:54、15:15:70、15:16:69、15:17:68、15:18:67、15:19:66、15:20:65、15:21:64、15:22:63、15:23:62、15:24:61、15:25:60、15:26:59、15:27:58、17:28:57、15:29:56、15:30:55、15:31:54、15:32:53、16:16:68、16:17:67、16:18:66、16:19:65、16:20:64、16:21:63、16:22:62、16:23:61、16:24:60、16:25:59、16:26:58、16:27:57、16:28:56、16:29:55、16:30:54、16:31:53、16:32:52、17:17:66、17:18:65、17:19:64、17:20:63、17:21:62、17:22:61、17:23:60、17:24:59、17:25:58、17:26:57、17:27:56、17:28:55、17:29:54、17:30:53、17:31:52、17:32:51、18:18:64、18:19:63、18:20:62、18:21:61、18:22:60、18:23:59、18:24:58、18:25:57、18:26:56、18:27:55、18:28:54、18:29:53、18:30:52、18:31:51、18:32:50、19:19:62、19:20:61、19:21:60、19:22:59、19:23:58、19:24:57、19:25:56、19:26:55、19:27:54、19:28:53、19:29:52、19:30:51、19:31:50、19:32:49、20:20:60、20:21:59、20:22:58、20:23:57、20:24:56、20:25:55、20:26:54、20:27:53、20:28:52、20:29:51、20:30:50、20:31:49、20:32:48、21:21:58、21:22:57、21:23:56、21:24:55、21:25:54、21:26:53、21:27:52、21:28:51、21:29:50、21:30:49、21:31:48、21:32:47、22:22:56、22:23:55、22:24:54、22:25:53、22:26:52、22:27:51、22:28:50、22:29:49、22:30:48、22:31:47、22:32:46、23:23:54, 23:24:53, 23:25:52, 23:26:51, 23:27:50, 23:28:49, 23:29:48, 23:30:47, 23:31:46, 23:32:45, 24:24:52, 24:25:51, 24:26:50, 24:27:49, 24:28:48, 24:29:47, 24: 30:46, 24:31:45, 24:32:44, 25:25:50, 25:26:49, 25:27:48, 25:28:47, 25:29:46, 25:30:45, 25:31:44, 25:32:43, 26:26:48, 26:27:47, 26:28:46, 26:29:45, 26:30:44, 26:31: 43, 26:32:42, 27:27:46, 27:28:45, 27:29:44, 27:30:43, 27:31:42, 27:32:41, 28:28:44, 28:29:43, 28:30:42, 28:31:41, 28:32:40, 29:29:42, 29:30:41, 29:31:40, 29:32:39 30:30:40, 30:31:39, 30:32:38, 31:31:38, 31:32:37, 32:32:36, 32:33:35, and 33.3:33.3:33.3, and all ranges between 1:1:98 and 98:1:1, for example, ratios of 1:1:98-33.3:33.3:33.3, 10:30:70-15:40:45, etc.

[0433] It should be understood that the different components may be STE, STC, RU, GSTE, GSTC, GSU, STE-MRP, STC-MRP, RU-MRP, GSTE-MRP, GSTC-MRP, GRU-MRP, sugar donor, amine donor, sweetener, non-nutritive sweetener, single component of sweetener such as steviol glycoside, steviol disaccharide, RA, RB, RC, RD, RE, RF, RH, RI, RJ, RK, RL, RM, RN, RO, raspberry glycoside, durcuric glycoside, etc., components of stevia extract, components of mogroside extract, etc.

[0434] Note that this application is not limited to compositions containing only two or three different components, and the exemplary ratios are non-limiting. Instead, the same formula can be followed to determine the proportions of the different components contained in a given composition. As a further example, in a composition containing the 20 different components described in this application, the component ratios can be 1: ...

[0435] The Maillard reaction is carried out in a suitable solvent. Alternatively, water can be used as a solvent. Suitable solvents approved for oral administration include, for example, alcohols, such as low molecular weight alcohols, such as methanol, ethanol, propanol, butanol, pentanol, hexanol, ethylene glycol, propylene glycol, butanediol, etc. Other solvents that can be used in the Maillard reaction or as carriers for Maillard reaction products include: acetone, benzyl alcohol, 1,3-butanediol, carbon dioxide, castor oil, citrates of mono- and diglycerides, ethyl acetate, ethanol, ethanol denatured with methanol, glycerol (glycerol), diacetylglycerol, triacetylglycerol, tributyrate (triacetin), hexane, isopropanol, methanol, methyl ethyl ketone (2-butanone), dichloromethane, monoglycerides and diglycerides, monoglycerides of citrate, 1,2-propanediol, mono- and diesters of propylene glycol, triethyl citrate, and mixtures thereof.

[0436] While recognizing that other suitable solvents can also be used for flavoring agents, the International Organization of the Flavoring Industry (IOFI) Code of Conduct (February 29, 2012, Version 1.3) lists the following solvents suitable for flavoring agents: acetic acid, benzyl alcohol, edible oils, ethanol, glycerin, hydrogenated vegetable oils, isopropanol, mannitol, propylene glycol, sorbitol, sorbitol syrup, water, and xylitol. Therefore, in some embodiments, these are preferred solvents.

[0437] In some embodiments, the solvent is water. In some embodiments, the solvent is glycerol. In some embodiments, the solvent is a glycerol-water mixture, wherein the glycerol:water (v / v) volume ratio is 10:1-1:10, 9:1-1:9, 8:1-1:8, 7:1-1:7, 6:1-1:6, 1:5-5:1, 1:4-4:1, 1:3-3:1, or 1:2-2:1. In some embodiments, the solvent is a glycerol-water mixture, wherein the glycerol:water (v / v) volume ratio is 1:9, 1:8, 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, or 9:1.

[0438] In some embodiments, the reaction mixture contains solvent in amounts of 10-90 wt%, 10-80 wt%, 10-70 wt%, 10-60 wt%, 10-50 wt%, 10-40 wt%, 10-30 wt%, 10-20 wt%, 20-90 wt%, 20-80 wt%, 20-70 wt%, 20-60 wt%, 20-50 wt%, 20-40 wt%, 20-30 wt%, 30-90 wt%, 30-80 wt%, etc., of the reaction mixture. 0wt%, 30-70wt%, 30-60wt%, 30-50wt%, 30-40wt%, 40-90wt%, 40-80wt%, 40-70wt%, 40-60wt%, 40-50wt%, 50 -90wt%, 50-80wt%, 50-70wt%, 50-60wt%, 60-90wt%, 60-80wt%, 60-70wt%, 70-90wt%, 70-80wt% or 80-90wt%. In some embodiments, the reaction mixture contains solvent in amounts of about 10 wt%, about 15 wt%, about 20 wt%, about 25 wt%, about 30 wt%, about 33 wt%, about 35 wt%, about 40 wt%, about 45 wt%, about 50 wt%, about 55 wt%, about 60 wt%, about 65 wt%, about 70 wt%, about 75 wt%, about 80 wt%, about 85 wt%, or about 90 wt%.

[0439] In some embodiments, the sugar donor can explain one or more flavors produced by the Maillard reaction. More specifically, flavors can be produced from the Maillard reaction by using one or more sugar donors, wherein at least one sugar donor is selected from products comprising glycosides and free carbonyl groups. In some embodiments, the glycosides used for the Maillard reaction include natural fruit juices / concentrates / extracts selected from: strawberries, blueberries, blackberries, blueberries, raspberries, bilberries, red currants, white currants, black currants, apples, peaches, pears, apricots, mangoes, grapes, watermelons, cantaloupes, grapefruits, passion fruit, dragon fruit, carrots, celery, eggplants, tomatoes, etc.

[0440] Natural extracts used in the Maillard reaction described herein may include any substance containing a solvent extract, such as polyphenols, free amino acids, flavonoids, etc. The extracts may be further purified by methods such as resin enrichment, membrane filtration, crystallization, etc., as described later.

[0441] In one embodiment, the Maillard reaction mixture or the resulting MRP composition may comprise a sweetener, sematriol, and optionally one or more MRP products, wherein the sweetener is selected from date paste, apple juice concentrate, monk fruit concentrate, beet syrup, pear juice or fruit puree concentrate, or apricot juice concentrate. Alternatively, root juice or berry juice may be used as a sugar donor or sweetener added to the MRP composition.

[0442] In some embodiments, a specific flavor can be produced from the Maillard reaction using one or more sugar donors, wherein at least one sugar donor is selected from plant juice / powder, vegetable juice / powder, berry juice / powder, or fruit juice / powder. In some preferred embodiments, concentrates or extracts, such as blueberry juice concentrate or extract with a high anthocyanin content, can be used. Optionally, at least one sugar donor and / or one amine donor is selected from animal-based products, such as meat, oil, etc. Meat from any part of an animal or protein from any part of a plant can be used as the source of the amine donor in this application.

[0443] In some embodiments, the Maillard reactant may further comprise one or more high-intensity synthetic sweeteners, non-ST natural sweeteners, and / or their glycosylated products. Alternatively, or additionally, the high-intensity synthetic sweetener may be added to the MRP composition comprising the reaction product formed in the Maillard reaction.

[0444] High-intensity synthetic sweeteners are synthetically produced sugar substitutes or sugar alternatives that are many times sweeter than sugar and have virtually no calories when added to food. Furthermore, they can similarly be used as Maillard reaction components or as flavor enhancers added to the MRP compositions of this application. High-intensity synthetic sweeteners include high-intensity sweeteners such as Advantest, aspartame, acesulfame K (Ace-K), neotame, sucralose, and saccharin.

[0445] The inventors discovered that Advantest, a calorie-free, high-intensity synthetic sweetener and an aspartame analogue, can enhance the flavor and taste profile of the compositions disclosed herein, particularly when added after the Maillard reaction. Typically, Advantest and other high-intensity synthetic sweeteners can be added in the range of 0.01 ppm to 100 ppm.

[0446] (3) Maillard reaction conditions

[0447] Maillard reaction conditions are affected by temperature, pressure, pH, reaction time, the ratio of different reactants, the type of solvent, and the solvent-to-reactant ratio. Therefore, in some embodiments, the reaction mixture may include a pH adjuster, which may be an acid or a base. Suitable base adjusters include, for example, sodium hydroxide, potassium hydroxide, baking powder, baking soda, any available food-grade alkaline salts, including basic amino acids. Alternatively, the Maillard reaction can be carried out in the presence of basic amino acids without the need for an additional base, wherein the basic amino acid itself acts as a base. The pH of the reaction mixture can be maintained at any pH suitable for the Maillard reaction. In some embodiments, the pH is maintained at about 2 to about 14, about 2 to about 7, about 3 to about 9, about 4 to about 8, about 5 to about 7, about 7 to about 14, about 8 to about 10, about 9 to about 11, about 10 to about 12, or any pH range derived from these integer values.

[0448] In some implementations, the pH of the reaction mixture is 4, 5, 6, 7, 8, or 9 at the start of the Maillard reaction.

[0449] In any embodiment described in this application, the reaction temperature in any MRP reaction mixture described in this application can be 0°C, 5°C, 10°C, 20°C, 25°C, 30°C, 35°C, 40°C, 50°C, 55°C, 60°C, 65°C, 70°C, 80°C, 90°C, 100°C, 110°C, 120°C, 125°C, 130°C, 135°C, 140°C, 150°C, 155°C, 160°C, or 1... 65℃, 170℃, 180℃, 190℃, 200℃, 210℃, 220℃, 225℃, 230℃, 235℃, 240℃, 250℃, 255℃, 260℃, 265℃, 270℃, 280℃, 290℃, 300℃, 400℃, 500℃, 600℃, 700℃, 800℃, 900℃, 1000℃, or any temperature range defined by any two temperature values ​​in this paragraph.

[0450] In a more specific embodiment, the reaction temperature range in any MRP reaction mixture described in this application is: 0℃-1000℃, 10℃-300℃, 15℃-250℃, 20℃-250℃, 40℃-250℃, 60℃-250℃, 80℃-250℃, 100℃-250℃, 120℃-250℃, 140℃-250℃, 160℃-250℃, 180℃-250℃, 200℃-250℃, 220℃-250℃, 240℃- 250℃, 30℃-225℃, 50℃-225℃, 70℃-225℃, 90℃-225℃, 110℃-225℃, 130℃-225℃, 150℃-225℃, 170℃-225℃, 190℃-225℃, 210℃-225℃, 80℃-200℃, 100℃-200℃, 120℃-200℃, 140℃-200℃, 140℃-200℃, 160℃-200℃, 180℃-200℃, 90℃-1 80℃, 100℃-180℃, 110℃-180℃, 120℃-180℃, 130℃-180℃, 140℃-180℃, 150℃-180℃, 160℃-180℃, 80℃-160℃, 90℃-160℃, 100℃-160℃, 110℃-160℃, 120℃-160℃, 130℃-160℃, 140℃-160℃, 150℃-160℃, 80℃-140℃, 90℃-140℃, 100℃- 140℃, 110℃-140℃, 120℃-140℃, 130℃-140℃, 80℃-120℃, 85℃-120℃, 90℃-120℃, 95℃-120℃, 100℃-120℃, 110℃-120℃, 115℃-120℃, 80℃-100℃, 85℃-100℃, 90℃-100℃, 95℃-100℃, or any of the aforementioned temperature values ​​in this paragraph, or the temperature range defined by any pair of the aforementioned temperature values ​​in this paragraph.

[0451] The Maillard reaction can be carried out under open or sealed conditions. Reaction times typically range from 1 second to 100 hours, particularly from 1 minute to 24 hours, 1 minute to 12 hours, 1 minute to 8 hours, 1 minute to 4 hours, 1 minute to 2 hours, 1 minute to 1 hour, 1 minute to 40 minutes, 1 minute to 20 minutes, 1 minute to 10 minutes, 10 minutes to 24 hours, 10 minutes to 12 hours, 10 minutes to 8 hours, 10 minutes to 4 hours, 10 minutes to 2 hours, 10 minutes to 1 hour, 10 minutes to 40 minutes, 10 minutes to 20 minutes, 20 minutes to 24 hours, 20 minutes to 12 hours, 20 minutes to 8 hours, 20 minutes to 4 hours, 20... The reaction can be stopped at any time depending on the desired flavor. The Maillard reaction mixture may contain unreacted reactants, reactant degradation products, pH adjusters, and / or salts.

[0452] The Maillard reaction can be carried out at atmospheric pressure or at a pressure. When carried out at pressure, the reaction mixture can be subjected to a constant pressure or can be subjected to a pressure that varies over time. In some embodiments, the pressure in the reaction vessel is at least 10 MPa, at least 20 MPa, at least 30 MPa, at least 40 MPa, at least 50 MPa, at least 75 MPa, at least 100 MPa, at least 150 MPa, at least 200 MPa, at least 250 MPa, at least 300 MPa, at least 400 MPa, at least 500 MPa, at least 600 MPa, at least 700 MPa, at least 800 MPa, and any pressure range derived from the above pressures.

[0453] In some implementation schemes, it is desirable to inhibit the Maillard reaction to some extent. This can be achieved by employing one or more of the following methods: using raw materials that are less prone to browning, adjusting factors that affect the browning rate of the Maillard reaction, lowering the temperature, lowering the pH, adjusting the water activity, increasing the oxygen level, using oxidants, introducing enzymes, and so on.

[0454] In some embodiments, the use of poorly soluble or insoluble amino acids in the Maillard reaction can result in the presence of insoluble reactants in the final MRP composition. In such cases, filtration can be used to remove any insoluble components present in the MRP composition.

[0455] A general method for preparing the derived Maillard reaction product is described below. Briefly, the SG or ST extract, with or without a sugar donor, is dissolved in water along with an amino acid donor, and the solution is then heated, for example, from about 50°C to about 200°C. The reaction time can range from more than a second to several days, more typically several hours, until the Maillard reaction product (MRP) is formed, the reaction components are exhausted, or the reaction is complete, whether or not a caramelization reaction product (CRP) is formed, as will be further described below. When necessary, as further described herein, a pH adjuster or pH buffer may be added before, during, or after the reaction to adjust the pH of the reaction mixture. The resulting solution is dried by a spray dryer or hot air oven to remove water and obtain the MRP.

[0456] When the reaction is complete, the product mixture does not need to be neutralized, or it may be neutralized. Water and / or solvent do not need to be removed, but if it is necessary to make the product into powder or liquid form, they can be removed by distillation, spray drying or other known methods, depending on the circumstances.

[0457] Interestingly, when the reaction mixture is dried into a powder, for example by spray drying, the resulting powder has only a slight odor associated with it. This is in contrast to conventional powdered flavorings, which typically have strong odors. The dried powdered reaction mixture in the embodiments releases an odor when dissolved in a solvent such as water or alcohol or a mixture thereof. This suggests that volatile substances in the MRP can be preserved by SE, SG, STG, STE, and / or STC present in the reaction products and compositions of this application. Powders with strong aromas can also be obtained, especially when the carrier (e.g., STE) is much less than that of the MRP, or when strong odorous substances are used during the Maillard reaction.

[0458] In some embodiments, the MRP mixture may further comprise one or more carriers (or flavor carriers) that are acceptable for use as sweeteners or flavorings, and these carriers are also suitable for use as solvents in Maillard reactions.

[0459] Examples of carriers include acetylated distearate adipate, acetylated distearate phosphate, agar, alginic acid, beeswax, β-cyclodextrin, calcium carbonate, calcium silicate, calcium sulfate, candelilla wax, carboxymethyl cellulose, sodium salt, carnauba wax, carrageenan, microcrystalline cellulose, dextran, dextrin, diammonium phosphate, distarch phosphate, edible fats, elemol resin, ethyl lactate, ethyl cellulose, ethyl hydroxyethyl cellulose, ethyl tartrate, gelatin, gelatin, solanate, glucose, diacetate, C6-C18 diglycerides of aliphatic fatty acids, and aliphatic fatty acids. C6-C18 monoglycerides, triglycerides, aliphatic fatty acid C6-C18 triglycerides, triglyceride esters, guar gum, gum arabic, hydrolyzed vegetable protein, hydroxypropyl methylcellulose, hydroxypropyl cellulose, hydroxypropyl distarch phosphate, hydroxypropyl starch, carrageenan, konjac gum, lactic acid, lactose, locust bean gum, magnesium carbonate, magnesium salts of fatty acids, maltodextrin, methylcellulose, medium-chain triglycerides, modified starches such as acetylated distarch adipate, acetylated oxidized starch, acid-treated starch, alkali-treated starch, bleached starch, roasted starch Dextrin, distarch phosphate, hydroxypropyl distarch phosphate, acetylated distarch phosphate, hydroxypropyl starch, mono-starch phosphate, oxidized starch, distarch phosphate, starch acetate, sodium octenyl succinate and enzyme-treated starch; monocalcium, dicalcium and tricalcium orthophosphate, Na, K, NH4 and Ca, sodium alginate, pectin, processed laver, propylene glycol alginate, sodium chloride (salt), silicon dioxide, aluminum aluminum diphosphate, aluminum sodium silicate, sodium fatty acid, potassium and calcium salts, starch, sodium octenyl succinate, starch acetate, sucrose glycerides, sucrose Fatty acid sucrose esters, type I and type II sucrose low polyesters, tarragrans, astragalus gum, triethyl citrate, whey powder and xanthan gum, fibers such as non-starch polysaccharides, lignin, cellulose, methylcellulose, hemicellulose, beta-glucan, mucilage, inulin, oligosaccharides, polydextrose, fructooligosaccharides, cyclodextrin, chitin and combinations thereof, and thickeners such as carbomer gum, cellulose-based materials, gums, waxes, alginate, agar, pectin, carrageenan, gelatin, mineral or modified mineral thickeners, polyethylene glycol and polyols, polyacrylamide and other polymer thickeners and combinations thereof.

[0460] When an MRP composition is used in a sweetener or flavoring composition, one or more other components may be added to the MRP composition after the Maillard reaction. These other components include flavoring substances. Additionally, after the Maillard reaction is complete, the Maillard reaction products may include, for example, one or more of the following components: one or more sweeteners, reducing sugars (i.e., residual sugar donors), amine donors, sweeteners and CRP, and one or more degraded sweeteners, degraded sugar donors, degraded amine donors and salts.

[0461] It should also be understood that, for example, the Maillard reaction can be carried out under conditions such that there may be an excess of amine donors compared to the reducing sugar, or a much smaller amount than the reducing sugar present. In the first case, the resulting MRP comprises unreacted amine donors, degraded amine donors, and / or residues from unreacted amine donors. Conversely, when there is an excess of reducing sugar in the Maillard reaction, the amine donors will be fully reacted during the reaction, resulting in a large amount of unreacted and degraded reducing sugars and / or degrading reducing sugars and their residues. Surprisingly, when reducing sugars are substituted with sweeteners (e.g., materials that do not include reactive aldehyde or ketone moieties, such as STE) and reacted with one or more amine donors, the amine donors may be present in the reaction products, albeit in reduced amounts, reflecting their consumption in the Maillard reaction. An excess of amine donors, amine donor residues, and / or amine degradation products may also be present after the Maillard reaction is complete.

[0462] There are many methods to control the generated MRP. For example, adjusting pH, pressure, reaction time, and adding different ingredients to optimize the raw material ratio. Additionally, isolating MRP products may be another method to provide different types of flavor enhancers or flavors. MRP consists of volatile and non-volatile substances. Purified non-volatile substances can be obtained by evaporating the volatile substances. These non-volatile substances (or products) can be used as flavor modifiers or top-grade flavorings in final products, such as the volatile peach and lemon flavorings offered in traditional flavor shops.

[0463] Volatile substances can also be used as flavoring agents. MRP can be partially separated to obtain volatile substances, and further separation can be achieved through methods such as distillation, or non-volatile substances can be obtained, for example, through recrystallization, chromatography, etc., to meet different taste and flavor objectives. Therefore, in this specification, the MRP composition includes one or more volatile substances, one or more non-volatile substances, or mixtures thereof. Non-volatile substances in or separated from MRP can provide a good mouthfeel, umami, and kokumi flavor.

[0464] (4) The raw materials used in the Maillard reaction are fruit juice.

[0465] (A) Raw materials in MRP reactions and / or MRP-containing compositions

[0466] In some embodiments, the reactants of the Maillard reaction include a variety of different raw materials used to produce the MRP compositions of this application. The raw materials can be categorized into the following groups, including the following exemplary materials:

[0467] 1) Protein nitrogen source:

[0468] Foods containing protein nitrogen (meat, poultry, eggs, dairy products, cereals, vegetable products, fruits, yeast), their extracts and hydrolysates, autolysed yeast, peptides, amino acids and / or their salts.

[0469] 2) Carbohydrate sources:

[0470] Foods containing carbohydrates (cereals, vegetable products, and fruits) and their extracts; monosaccharides, disaccharides, and polysaccharides (sugars, dextrins, starches, and edible gums) and their hydrolysis products.

[0471] 3) Sources of fat or fatty acids:

[0472] Foods containing fats and oils of animal, marine or plant origin, edible fats and oils, hydrogenated, trans-esterified and / or fractionated fats and oils and their hydrolysates.

[0473] 4) Miscellaneous list of other ingredients:

[0474] - Foods, herbs, spices and their extracts and flavorings identified therein

[0475] -water

[0476] -Thioamine and its hydrochloride

[0477] -Ascorbic acid, citric acid, lactic acid, fumaric acid, malic acid, succinic acid, tartaric acid, and their sodium, potassium, calcium, magnesium, and NH4 salts.

[0478] - Guanosinolates, inosinolates and their sodium, potassium and calcium salts

[0479] -Inositol

[0480] - Sodium sulfide, potassium sulfide and ammonium sulfide, hydrogen sulfide and polysulfides

[0481] -Lecithin

[0482] - Acids, bases, and salts as pH adjusters:

[0483] Acetic acid, hydrochloric acid, phosphoric acid, and sulfuric acid

[0484] - Sodium hydroxide, potassium, calcium and ammonium

[0485] -Salts of the above acids and bases

[0486] - Polymethylsiloxane defoamer

[0487] On the other hand, this application considers using any of the many raw materials illustrated below to produce natural products:

[0488] Syrups: Xylose syrup, arabinose syrup, and rhamnose syrup made from beech wood. Ardilla Technologies supplies these syrups containing naturally crystalline L-xylose, L-arabinose, and L-rhamnose. Xylose syrup can also be obtained from natural sources, such as the xylan-rich fraction of hemicellulose, mannose syrup from ivory nuts, etc. These and other types of syrups described herein can be used as sugar donors in the compositions described herein.

[0489] Hydrolyzed gum arabic: Thickeners, such as gum arabic, can be hydrolyzed with organic acids or enzymes to produce a mixture containing arabinose. Arabinose can also be obtained from other lignocellulosic or biomass hydrolysates. Cellulase can also be used.

[0490] Meat extract: Available from several companies, such as Henningsens (chicken skin and meat), which provides an excellent chicken flavor.

[0491] Jardox: Meat and poultry extracts and stock.

[0492] Kanegrade: fish meal, anchovy, squid, tuna, etc.

[0493] Vegetable powders: Onion and garlic powder, celery powder, tomato powder, and leek powder are effective contributors to reactive flavors.

[0494] Egg yolk: Contains 50% fat and 50% protein. The fat contains phospholipids and lecithin. These proteins are coagulated proteins and must be deactivated by acid hydrolysis or the use of proteases before use. This also releases amino acids and peptides (allergen activity) that are useful for flavor response.

[0495] Vegetable oils: Peanut oil - 50% oleic acid, 32% linoleic acid - beef and lamb flavor. Sunflower oil - 50–75% linoleic acid, 25% oleic acid - chicken flavor. Rapeseed oil - 60% oleic acid, 20% linoleic acid, 10% α-linoleic acid, 12% punicic acid.

[0496] Sauce: fish sauce, soy sauce, oyster sauce, miso.

[0497] Enzymatic digests: Beef heart digests - rich in phospholipids. Liver digests - at low levels (<5%), they impart rich meat characteristics. Meat digests can also enhance authenticity, but they are generally not as potent as yeast extract and HVP.

[0498] Enzyme-enhanced umami products - such as shiitake mushrooms and small mushrooms. Enzymes digest fats - such as beef and lamb.

[0499] All components of the compositions disclosed in this application may be purchased or prepared and combined by methods known to those skilled in the art (e.g., precipitation / coprecipitation, mixing, stirring, grinding, mortar and pestle, microemulsion, solvothermal, sonochemistry, etc.) or processed according to the definition of this invention.

[0500] (B) Fruit Juice

[0501] Reducing sugars can be obtained from a variety of sources and used as sugar donors in the Maillard reaction or as ingredients added to MRP compositions. For example, syrups can be extracted from natural sources such as monk fruit, fruit juice or concentrated fruit juice (e.g., grape juice, apple juice, etc.), vegetable juice (e.g., onion juice, etc.), or fruits (e.g., apples, pears, cherries, etc.) that can be used as sugar donors. Such syrups can include any type of fruit juice, regardless of whether any components are separated from the juice, such as pure apple juice containing trace amounts of malic acid. Fruit juice can be liquid, paste, or solid. Reducing sugars can also be extracted from stevia, sweet tea, monk fruit, etc., after separating the high-intensity sweeteners (containing non-reducing sugars) described herein from crude extracts and mixtures thereof. Extracts from any part of a plant containing reducing sugars can be used as sugar donors in the Maillard reaction, regardless of whether other reducing sugars are added. In one embodiment, the composition of Maillard reaction products is prepared using plant extracts as sugar donors.

[0502] (C) Mixing the extract as a flavoring agent with the composition of the present invention

[0503] Compared to traditional full-sugar, full-fat, and full-salt foods, reduced-sugar, reduced-fat, and reduced-salt foods and beverages lack freshness, taste, and flavor. The inventors have surprisingly discovered that adding plant extracts with lower volatile or non-volatile substances from flavor-derived plants, rather than essential oils or volatile flavorings, can significantly improve the freshness and distinctive flavor of foods and beverages. In one embodiment, the composition comprises: a) one or more components selected from STC, STE, STG, GSTC, GSTE, GSTG, ST-MRP, and G-ST-MRP; b) a plant extract containing low or no volatile substances. In another embodiment of the composition, b) the plant extract is selected from vanilla extract, mango extract, cinnamon extract, citrus extract, coconut extract, ginger extract, green lily extract, almond extract, bay leaf extract, thyme extract, cedar leaf extract, nutmeg extract, whole spice extract, sage extract, nutmeg extract, peppermint extract, clove extract, concentrated grape juice, concentrated apple juice, concentrated banana juice, concentrated watermelon juice, concentrated pear juice, concentrated peach juice, concentrated strawberry juice, concentrated raspberry juice, concentrated cherry juice, concentrated plum juice, concentrated pineapple juice, concentrated apricot juice, concentrated lemon juice, concentrated lime juice, concentrated orange juice, concentrated tangerine juice, concentrated grapefruit juice, berries, tea, vegetables, cocoa, chocolate, spices, and vanilla concentrate.

[0504] D. SE, SG, GSE, GSG, Stevia MRP and Conventional MRP

[0505] In some embodiments, the sweetener or flavoring composition of this application comprises: (A) sweet tea extract (STE) or at least one sweet tea component (STC), (B) glycosylated STE (GSTE) or at least one glycosylated STC (GSTC), and / or (C) one or more ST-MRPs and / or G-ST-MRPs, and further comprises (D) one or more components selected from SE, SG, GSE, GSG, stevia MRP and conventional MRPs.

[0506] In some embodiments, the sweetener or flavoring composition of this application includes RA, RB, RC, RD, RE, RI, RM, RO, or any combination thereof. Examples of combinations include, but are not limited to, RA+RB, RA+RC, RA+RD, RA+RE, RA+RI, RA+RM, RA+RO, RB+RC, RB+RD, RB+RE, RB+RI, RB+RM, RB+RO, RC+RD, RC+RE, RC+RI, RC+RM, RC+RO, RD+RE, RD+RI, RD+RM, RD+RO, RE+RI, RE+RM, RE+RO, RI+RM, RI+RO, RM+RO, RA+RB+RD, RA+RB+RC, RA+RB+RI, RA+RB+RE, RA+RD+RM, RA+RB+RC+RD+RE, RD+RM+RO+RE, RA+RB+RC+RD+RE, and RA+RB+RC+RD+RM.

[0507] In some embodiments, the sweetener or flavoring composition of this application comprises one or more stevia extracts (SE) or glycosylated SEs (GSE). For example, stevia leaf extract provides different percentages of SG corresponding to SGs present in a particular extract. Stevia extract may comprise a combination of various individual SGs, wherein the extract may be defined by the proportion of a particular SG in the extract.

[0508] The phrase “total steviol glycosides” as used in this application refers to the total amount (w / w%) of different SGs and / or GSGs in a composition, unless a specific class of SG or GSG is determined in the examples. Additionally, abbreviations of the type “YYxx” refer to SG compositions or GSG compositions formed therefrom, where YY refers to a single compound (such as RA) or a set of compounds (such as SG), and “xx” is typically a weight percentage between 1 and 100, representing the purity level of a given compound (such as RA) or set of compounds, wherein the weight percentage of YY in the dried product is equal to or greater than xx. Abbreviations of the type “YYxx+WWzz” refer to a composition, where YY and WW refer to a single compound (such as RA) or a set of compounds (such as SG), and “xx” and “zz” are typically weight percentages between 1 and 100, representing the purity level of a given compound (such as RA) or set of compounds, wherein the weight percentage of YY in the dried product is equal to or greater than xx, and the weight percentage of WW in the dried product is equal to or greater than zz.

[0509] The abbreviation "RAx" refers to a composition containing ≥x% and <(x+10)% RA stevia, with the following exceptions: "RA100" specifically refers to pure RA; "RA99.5" specifically refers to a composition containing ≥99.5 wt% but <100 wt% RA; "RA99" specifically refers to a composition containing ≥99 wt% but <100 wt% RA; "RA98" specifically refers to a composition containing ≥98 wt% but <99 wt% RA; and "RA97" specifically refers to a composition containing ≥97 wt% RA. Compositions containing ≥95 wt% but <98 wt% RA; the abbreviation "RA95" specifically refers to compositions containing ≥95 wt% but <97 wt% RA; the abbreviation "RA85" specifically refers to compositions containing ≥85 wt% but <90 wt% RA; the abbreviation "RA75" specifically refers to compositions containing ≥75 wt% but <80 wt% RA; the abbreviation "RA65" specifically refers to compositions containing ≥65 wt% but <70 wt% RA; the abbreviation "RA20" specifically refers to compositions containing ≥15 wt% but <30 wt% RA. Stevia extract includes, but is not limited to, RA20, RA40, RA50, RA60, RA80, RA90, RA95, RA97, RA98, RA99, RA99.5, RB8, RB10, RB15, RC15, RD6, and combinations thereof.

[0510] The acronym "GSG-RAxx" refers to a GSG composition prepared using RAxx as a starting SG material in an enzymatic glycosylation process. More generally, acronyms of the type "GSG-YYxx" refer to compositions of this application, where YY refers to compounds (such as RA, RB, RC, RD, RE, RI, and RM), or compositions (such as RA20), or mixtures of compositions (e.g., RA40+RB8). For example, GSG-RA20 refers to a glycosylated product formed from RA20.

[0511] In some embodiments, one or more SGs are selected from RA, RB, RD, RE, RI, RM, RN, and RO. SGs may also include non-stevioside components. Some non-stevioside components are volatile substances characterized by aroma and / or flavor, such as citrus flavor or other flavors described in this application. Furthermore, SGs may also include certain non-volatile non-stevioside substances comprising one or more molecules characterized by a terpene, diterpene, or kauriene structure.

[0512] Therefore, in some embodiments, SE, SG, GSE, and / or GSG may include one or more volatile and / or non-volatile non-stevioside substances.

[0513] In some implementations, SE fractionation can be used to select high molecular weight molecules.

[0514] In one specific implementation, the SE comprises 25-35 wt% Reb-A, 0.4-4 wt% Reb-B, 5-15 wt% Reb-C, 1-10 wt% Reb-D, 2-5 wt% Reb-F, 1-5 wt% Reb-K and 20-40 wt% steviol glycosides.

[0515] In another embodiment, SE comprises one or more components selected from 1-5 wt% raspberry glycoside, 1-3 wt% duracil glycoside A, 0.01-3 wt% steviol disaccharide glycoside, 0.2-1.5 wt% duracil glycoside B, 0.01-2 wt% Reb-O, 0.01-2 wt% Reb-S, 0.01-1.2 wt% Reb-T, 0.01-0.8 wt% Reb-R, and 0.01-0.7 wt% [unclear - possibly referring to a specific ingredient or component]. Reb-J, 0.01-0.7wt% Reb-W, 0.01-0.7wt% Reb-V, 0.01-0.6wt% Reb-V2, 0.01-0.5wt% Reb-G, 0.01-0.5wt% Reb-H, 0.01-0.5wt% Reb-K2, 0.01-0.5wt% Reb-U2, 0.01-0.5wt% Reb-I, 0.01-0.5wt% Reb SG#4, 0.01-0.5wt% Reb SG#5, 0.01-0.4wt% Reb-M, 0.01-0.4wt% Reb-N, 0.01-0.4wt% Reb-E, 0.01-0.4wt% Reb-F1, 0.01-0.4wt% Reb-Y, and combinations thereof.

[0516] In another embodiment, the SE comprises at least 20, at least 21, at least 22, at least 23, or at least 24 components selected from 1-5 wt% raspberry glycoside, 1-3 wt% duracil glycoside A, 0.01-3 wt% steviol disaccharide glycoside, 0.2-1.5 wt% duracil glycoside B, 0.01-2 wt% Reb-O, 0.01-2 wt% Reb-S, 0.01-1.2 wt% Reb-T, and 0.01-0.8 wt% Reb-R. , 0.01-0.7wt%Reb-J, 0.01-0.7wt%Reb-W, 0.01-0.7wt%Reb-V, 0.01-0.6wt%Reb-V2, 0.01-0.5wt%Reb -G、0.01-0.5wt%Reb-H、0.01-0.5wt%Reb-K2、0.01-0.5wt%Reb-U2、0.01-0.5%Reb-I、0.01-0.5wt%Rel SG#4, 0.01-0.5wt%Rel SG#5, 0.01-0.4wt%Reb-M, 0.01-0.4wt%Reb-N, 0.01-0.4wt%Reb-E, 0.01-0.4wt%Reb-F1 and 0.01-0.4wt%Reb-Y.

[0517] In one specific embodiment, the SE comprises 45-55 wt% Reb-A, 20-40 wt% steviol glycoside, 2-6 wt% Reb-C, 0.5-3 wt% Reb-B, and 0.5-3 wt% Reb-D.

[0518] In another embodiment, the SE comprises one or more components selected from 0.1-3 wt% of related SG#5, 0.05-1.5 wt% of Reb-R1, 0.05-1.5 wt% of Reb-K2, 0.05-1.5 wt% of Reb-E, 0.01-1 wt% of Duke glycoside A, 0.01-1 wt% of Duke glycoside B, 0.01-1 wt% of raspberry glycoside, 0.01-1 wt% of steviol disaccharide, 0.01-1 wt% of isosteviol disaccharide, 0.01-1 wt% of steviol glycoside-B, 0.01-1 wt% of related SG#3, 0.01-1 wt% of related SG#2, 0.01-1 wt% of Reb-G, 0.01-1 wt% of Reb-F, and 0.01-1 wt% of Reb-W.

[0519] In another embodiment, the SE comprises at least 12, at least 13, at least 14, or at least 15 components selected from 0.1-3 wt% of related SG#5, 0.05-1.5 wt% of Reb-R1, 0.05-1.5 wt% of Reb-K2, 0.05-1.5 wt% of Reb-E, 0.01-1 wt% of Duke glycoside A, and 0.01-1 wt% of Duke glycoside. B, 0.01-1 wt% raspberry glycoside, 0.01-1 wt% steviol disaccharide, 0.01-1 wt% isosteviol disaccharide, 0.01-1 wt% steviol glycoside-B, 0.01-1 wt% related SG#3, 0.01-1 wt% related SG#2, 0.01-1 wt% Reb-G, 0.01-1 wt% Reb-F and 0.01-1 wt% Reb-W.

[0520] In another embodiment, the SE comprises 35-45 wt% Reb-A, 10-25 wt% steviol glycoside, 4-12 wt% Reb-B, 4-12 wt% Duke glycoside A, 0.5-4 wt% Reb-C and 0.1-4 wt% Reb-O.

[0521] In another embodiment, the SE comprises one or more components selected from 0.3-3 wt% raspberry glycoside, 0.1-3 wt% Reb-D, 0.1-3 wt% Reb-G, 0.1-3 wt% Reb-I, 0.1-3 wt% steviol glycoside B, 0.1-3 wt% related SG#3, 0.05-1.5 wt% Reb-E, 0.05-2 wt% Reb-R, 0.05-1 wt% Duke glycoside B, 0.01-1 wt% Reb-N, 0.01-1 wt% Reb-Y, 0.01-1 wt% steviol disaccharide, 0.01-1 wt% Duke glycoside B, and combinations thereof.

[0522] In another embodiment, the SE comprises at least 10, at least 11, at least 12, or at least 13 components selected from 0.3-3 wt% raspberry glycoside, 0.1-3 wt% Reb-D, 0.1-3 wt% Reb-G, 0.1-3 wt% Reb-I, 0.1-3 wt% steviol glycoside B, 0.1-3 wt% related SG#3, 0.05-1.5 wt% Reb-E, 0.05-2 wt% Reb-R, 0.05-1 wt% dukeside B, 0.01-1 wt% Reb-N, 0.01-1 wt% Reb-Y, 0.01-1 wt% steviol disaccharide, and 0.01-1 wt% dukeside B.

[0523] Very similar to the cases of GSTE and GSTC mentioned above, GSG and GSE can be obtained in a similar manner through methods such as synthesis or enzymatic methods to produce natural and non-natural GSG. The exemplary GSGs in this application include steviol glycoside G1 (ST-G1), steviol glycoside G2 (ST-G2), steviol glycoside G3 (ST-G3), steviol glycoside G4 (ST-G4), steviol glycoside G5 (ST-G5), steviol glycoside G6 (ST-G6), steviol glycoside G7 (ST-G7), steviol glycoside G8 (ST-G8), steviol glycoside G9 (ST-G9), rebaudioside A G1 (RA-G1), rebaudioside AG2 (RA-G2), rebaudioside AG3 (RA-G3), rebaudioside AG4 (RA-G4), rebaudioside A G5 (RA-G5), rebaudioside A G6 (RA-G6), and rebaudioside A. G7 (RA-G7), Lebodiin AG8 (RA-G8), Lebodiin AG9 (RA-G9), Lebodiin B G1 (RB-G1), Lebodiin B G2 (RB-G2), Lebodiin B G3 (RB-G3), Lebodiin B G4 (RB-G4), Lebodiin B G5 (RB-G5), Lebodiin B G6 (RB-G6), Lebodiin B G7 (RB-G7), Lebodiin B G8 (RB-G8), Lebodiin B G9 (RB-G9), Lebodiin C G1 (RC-G1), Lebodiin C G2 (RC-G2), Lebodiin C G3 (RC-G3), Lebodiin C G4 (RC-G4), Lebodiin C G5 (RC-G5), Rebaudioside C G6 (RC-G6), Rebaudioside C G7 (RC-G7), Rebaudioside C G8 (RC-G8), Rebaudioside C G9 (RC-G9), Rebaudioside DG1, Rebaudioside D G2, Rebaudioside D G3, Rebaudioside D G4, Rebaudioside D G5, Rebaudioside D G6, Rebaudioside DG7, Rebaudioside D G8, Rebaudioside D G9, Rebaudioside E G1, Rebaudioside E G2, Rebaudioside E G3, Rebaudioside EG4, Rebaudioside E G5, Rebaudioside E G6, Rebaudioside E G7, Rebaudioside E G8, Rebaudioside E G9, Lebodiin FG1, Lebodiin FG2, Lebodiin FG3, Lebodiin FG4, Lebodiin FG5, Lebodiin FG6, Lebodiin FG7, Lebodiin FG8, Lebodiin FG9, Lebodiin MG1, Lebodiin MG2, Lebodiin MG3, Lebodiin EG4, Lebodiin MG5, Lebodiin MG6, Lebodiin MG7, Lebodiin MG8, Lebodiin MG9, Rubin G1, Rubin G2, Rubin G3, Rubin G4, Rubin G5, Rubin G6, Rubin G7, Rubin G8, Rubin G9, Ductile AG1, Ductile A G2, Ductile AG3, Ductile AG4, Ductile AG5, Ductile AG6, Ductile AG7, Ductile AG8, Ductile AG9.

[0524] Examples of GSE models include GSG-RA20, GSG-RA30, GSG-RA40, GSG-RA50, GSG-RA60, GSG-RA70, GSG-RA80, GSG-RA90, GSG-RA95, GSG-RA97, GSG-(RA50+RB8), GSG-(RA30+RC15), and GSG-(RA40+RB8). GSG-RA20 is typically prepared using RA20 as the main starting material; GSG-RA30 is typically prepared using RA30 as the main starting material; GSG-RA40 is typically prepared using RA40 as the main starting material; GSG-RA50 is typically prepared using RA50 as the main starting material; GSG-RA60 is typically prepared using RA60 as the main starting material; GSG-RA70 is typically prepared using RA70 as the main starting material; GSG-RA80 is typically prepared using RA80 as the main starting material; GSG-RA90 is typically prepared using RA90 as the main starting material; GSG-RA95 is typically prepared using RA95 as the main starting material; and GSG-RA97 is typically prepared using RA97 as the main starting material.

[0525] In some embodiments, the sweetener or flavor agent composition of the present application comprises one or more of SG, SE, GSG, GSE, stevia MRP and / or C-MRP, and the content of these substances is 1%wt / wt, 2%wt / wt, 3%wt / wt, 4%wt / wt, 5%wt / wt, 6%wt / wt, 7%wt / wt, 8%wt / wt, 9%wt / wt, 10%wt / wt, 11%wt / wt, 12%wt / wt, 13%wt / wt, 14%wt / wt, 15%wt / wt, 16%wt / wt, 17%wt / wt, 18%wt / wt, 19%wt / wt, 20%wt / wt, 21%wt / wt, 22%wt / wt, 23%wt / wt, 24%wt / wt, 25%wt / wt, 26%wt / wt, 27%wt / wt, 28%wt / wt, 29%wt / wt, 30%wt / wt, 31%wt / wt, 32%wt / wt, 33%wt / wt, 34%wt / wt, 35%wt / wt, 36%wt / wt, 37%wt / wt, 38%wt / wt, 39%wt / wt, 40%wt / wt, 41%wt / wt, 42%wt / wt, 43%wt / wt, 44%wt / wt, 45%wt / wt, 46%wt / wt, 47%wt / wt, 48%wt / wt, 49%wt / wt, 50%wt / wt, 51%wt / wt, 52%wt / wt, 53%wt / wt, 54%wt / wt, 55%wt / wt, 56%wt / wt, 57%wt / wt, 58%wt / wt, 59%wt / wt, 60%wt / wt, 61%wt / wt, 62%wt / wt, 63%wt / wt, 64%wt / wt, 65%wt / wt, 66%wt / wt, 67%wt / wt, 68%wt / wt, 69%wt / wt, 70%wt / wt, 71%wt / wt, 72%wt / wt, 73%wt / wt, 74%wt / wt, 75%wt / wt, 76%wt / wt, 77%wt / wt, 78%wt / wt, 79%wt / wt, 80%wt / wt, 81%wt / wt, 82%wt / wt, 83%wt / wt, 84%wt / wt, 85%wt / wt, 86%wt / wt, 87%wt / wt, 88%wt / wt, 89%wt / wt, 90%wt / wt, 91%wt / wt, 92%wt / wt, 93%wt / wt, 94%wt / wt, 95%wt / wt, 96%wt / wt, 97%wt / wt, 98%wt / wt or 99%wt / wt, or any range defined by any pair of the above integers.

[0526] In some embodiments, the sweetener or flavoring composition of this application comprises one or more SG, SE, GSG, GSE, stevia MRP and / or C-MRP, in amounts of less than 80% wt / wt, 70% wt / wt, 60% wt / wt, 50% wt / wt, 40% wt / wt, 30% wt / wt, 20% wt / wt, 10% wt / wt or 5% wt / wt.

[0527] In some embodiments, the sweetener or flavoring composition of this application comprises one or more SG, SE, GSG, GSE, stevia MRP and / or C-MRP, wherein the content of these substances is from about 1% wt / wt to about 99% wt / wt, from about 1% wt / wt to about 98% wt / wt, from about 1% wt / wt to about 97% wt / wt, from about 1% wt / wt to about 95% wt / wt, from about 1% wt / wt to about 90% wt / wt, from about 1% wt / wt to about 80% wt / wt, from about 1% wt / wt to about 70% wt / wt, from about 1% wt / wt to about 60% wt / wt, from about 1% wt / wt to about 50% wt / wt, or from about 1% wt / wt to about 99% wt / wt. t to about 40% wt / wt, about 1% wt / wt to about 30% wt / wt, about 1% wt / wt to about 20% wt / wt, about 1% wt / wt to about 10% wt / wt, about 1% wt / wt to about 5% wt / wt, about 2% wt / wt to about 99% wt / wt, about 2% wt / wt to about 98% wt / wt, about 2% wt / wt to about 97% wt / wt, about 2% wt / wt to about 95% wt / wt, about 2% wt / wt to about 90% wt / wt, about 2% wt / wt to about 80% wt / wt, about 2% wt / wt to about 70% wt / wt, about 2% wt / wt to about 60% wt / wt, about 2% wt / wt to about 5% wt / wt 0% wt / wt, about 2% wt / wt to about 40% wt / wt, about 2% wt / wt to about 30% wt / wt, about 2% wt / wt to about 20% wt / wt, about 2% wt / wt to about 10% wt / wt, about 2% wt / wt to about 5% wt / wt, about 3% wt / wt to about 99% wt / wt, about 3% wt / wt to about 98% wt / wt, about 3% wt / wt to about 97% wt / wt, about 3% wt / wt to about 95% wt / wt, about 3% wt / wt to about 90% wt / wt, about 3% wt / wt to about 80% wt / wt, about 3% wt / wt to about 70% wt / wt, about 3% wt / wt to about 60% wt / wt, about 3% wt / wt to about 50% wt / wt, about 3% wt / wt to about 40% wt / wt, about 3% wt / wt to about 30% wt / wt, about 3% wt / wt to about 20% wt / wt, about 3% wt / wt to about 10% wt / wt, about 3% wt / wt to about 5% wt / wt, about 5% wt / wt to about 99% wt / wt, about 5% wt / wt to about 98% wt / wt, about 5% wt / wt to about 97% wt / wt, about 5% wt / wt to about 95% wt / wt, about 5% wt / wt to about 90% wt / wt, about 5% wt / wt to about 80% wt / wt, about 5% wt / wt to about 70% wt / wt,About 5% wt / wt to about 60% wt / wt, about 5% wt / wt to about 50% wt / wt, about 5% wt / wt to about 40% wt / wt, about 5% wt / wt to about 30% wt / wt, about 5% wt / wt to about 20% wt / wt, about 5% wt / wt to about 10% wt / wt, about 10% wt / wt to about 99% wt / wt, about 10% wt / wt to about 98% wt / wt, about 10% wt / wt to about 97% wt / wt, about 10% wt / wt to about 95% wt / wt, about 10% wt / wt to about 90% wt / wt wt / wt, about 10% wt / wt to about 80% wt / wt, about 10% wt / wt to about 70% wt / wt, about 10% wt / wt to about 60% wt / wt, about 10% wt / wt to about 50% wt / wt, about 10% wt / wt to about 40% wt / wt, about 10% wt / wt to about 30% wt / wt, about 10% wt / wt to about 20% wt / wt, about 20 wt% to less than about 50 wt%, about 30 wt% to less than about 50 wt%, about 40 wt% to less than about 50 wt%, about 20 wt% to 45 wt%.

[0528] III. Theoretical Basis of this Application

[0529] Memories of tastes and flavors are sequential and ordered. They can be accessed in the order they are remembered. As Marcel Proust wrote in his book, humans cannot directly reverse the order of memories. Each sensory feature of the taste and flavor of a consumer product is considered a complex, nested hierarchy of activities.

[0530] Consumers constantly predict the future and hypothesize what tastes and smells we will experience. This expectation influences what we actually perceive from consumer products. Consumers' conscious experience of perception is actually altered through their interpretation. Consumers can identify the flavors and tastes of consumer products, even if only a portion is perceived, even if variations exist. Consumers' ability to identify patterns is clearly capable of detecting invariant features that persist despite real-world variations. Separating the temporal order and magnitude of tasting decisions means that familiar tastes and smells can evoke memories, focusing the taster's attention on anticipated, familiar consumer product flavors and tastes, especially when perception is positive.

[0531] This application provides compositions and methods for providing key flavoring components that play a crucial role in flavor recognition by simultaneously activating millions of pattern recognitions for a given flavor. As each input stream from a lower-level taste and flavor recognition of a consumer product flows to a higher level, perceptual connections can be weighted to provide indications of the importance of specific elements within the pattern. Therefore, elements that are more important in taste pattern recognition are more significant in situations that trigger taster recognition. If a particular level cannot fully process and recognize a taste and flavor, the recognition task is sent to the next higher level. If no level successfully recognizes a taste and flavor pattern of a consumer product, it is considered a new taste and flavor pattern.

[0532] Classifying a flavor and taste as novel does not necessarily mean that every aspect of it is novel. The human brain has evolved to conserve energy when making flavor and taste recognition decisions. The less energy the brain expends for low-level pattern recognition, the better. This application provides a method for accelerating the recognition of flavors and tastes in consumer products, thereby improving palatability. The thalamus is considered the channel for collecting and preparing sensory information about consumer products for the cerebral cortex. The neocortex is responsible for sensation. Hundreds of millions of taste and flavor pattern recognizers in the cerebral cortex constantly communicate with the thalamus. The neocortex determines whether a sensory experience of a flavor and taste is novel in order to present it to the hippocampus. This application provides a composition containing many common patterns of substances that can be recognized at low-level recognizers. One embodiment of the current composition is used to treat consumers suffering from memory loss by ingesting the composition of the present invention containing consumer products to evoke memories through familiar flavors and tastes.

[0533] The inventors were surprised to discover that the compositions of this invention can be used to enhance the umami properties of consumer products. A particular aspect of umami is the aftertaste of a consumer product. Umami develops differently than saltiness and sourness, which disappear quickly. Umami is more persistent than all other basic tastes. This lingering aftertaste may be one of the reasons why consumers associate umami with deliciousness and pleasantness. It is a full-bodied, rounded taste that fully penetrates the mouth and then slowly dissipates.

[0534] The enhanced umami flavor of this invention can successfully mask the unpleasant tastes of low-sugar, low-fat, and low-salt consumer products. Sweet taste receptors and umami receptors are closely related. Without being bound by theory, the inventors have discovered a strong synergistic effect between umami substances such as monosodium glutamate (MSG) and 5' nucleotides (e.g., IMP, GMP). One embodiment of the composition contains umami substances that enhance the palatability of high-intensity sweeteners. Besides MSG, alanine also contributes to umami. Alabyridaine not only enhances umami but also sweetness and saltiness. Embodiments of the compositions in this application contain alabyridaine.

[0535] Oligosaccharides are carbohydrate chains containing 3-10 sugar units. Oligosaccharides can be composed of any sugar monomer, such as ADMO (algae-derived marine oligosaccharides), AOS (arabinotooligosaccharides), COS (chitosan oligosaccharides), FOS (fructooligosaccharides), GOS (galactooligosaccharides), HMO (human milk oligosaccharides), MAOS (mannan oligosaccharides), MOS (malt oligosaccharides), POS (pectin oligosaccharides), SOS (soybean oligosaccharides), TOS (transgalactosyl oligosaccharides), and XOS (xylooligosaccharides). Oligosaccharides typically have a mild sweetness, low viscosity, good moisturizing properties, and low water activity. Adding oligosaccharides to the compositions of this invention can improve the sweetness of the composition, for example, producing honey-like sweetness and flavor compositions. When using the compositions of this invention, crystallization of ice cream, etc., can be prevented, thereby improving the taste and flavor of consumer products. Embodiments of the compositions include oligosaccharides.

[0536] When consuming consumer goods, the first sensory impression of taste comes from the trigeminal nerve, not the taste buds of the tongue and olfactory bulb cells, such as the sour, salty, and sweet tastes of consumer goods. There is much research on the synergistic effect between taste and flavor. The inventors were surprised to discover a strong interaction between trigeminal nerve sensation and taste. Many foods contain numerous compounds, and aromatic spices stimulate the trigeminal nerve; for example, substances in mustard oil, chili peppers, or horseradish produce a stimulating effect. Other trigeminal nerve stimulants, such as menthol or eucalyptol, are also responsible for the sensation of cold. Astringency, another trigeminal nerve sensation, is described as a dry mouth sensation, produced by specific foods (unripe fruits) or beverages (tea or red wine) rich in polyphenolic compounds, such as tannins. One implementation of the method involves using trigeminal nerve stimulants to improve the taste and flavor of consumer goods, particularly methods that improve the taste and flavor of consumer goods with small amounts of sugar, fat, and salt. Embodiments of the sweetener or flavoring composition include: a) one or more substances selected from SG, GSG, STC, GSTC, GSG-MRP, GSTC-MRP, MG, GMSG, and b) a trigeminal nerve stimulant.

[0537] Trigeminal nerve stimuli play a significant role in mouth sensation, particularly oral throbbing and dry mouth. Mouth sensations can be categorized into three types: oral throbbing, oral throbbing, and dry mouth. Oral throbbing is a mouth sensation. The term "throbbing" is chosen because these elements leave a thin coating in the mouth. Saliva becomes thicker and more viscous. Oral throbbing is closely related to the texture of the product. Oral throbbing, in contrast to oral throbbing, is another mouth sensation. Oral throbbing is a semantic sensation that has little or no relation to the texture of the substances in the mouth. Acidity, saltiness, and various stimuli (pepper, mustard, horseradish, ginger) induce oral throbbing, a sensation known as oral throbbing. This is similar to the effect of carbonation in various beverages, such as mineral water, sparkling wine, beer, and soda. Light, fresh, moderately acidic white and red wines are typical examples of "throbbing" beverages. Low temperatures also cause oral throbbing. This means that the temperature at which the product is consumed affects the mouth sensation (and the intensity of the flavors we perceive). Thickness gives a refreshing, clean feeling in the mouth. Thickness elements typically stimulate saliva production. The composition embodiments of the present invention can improve oral contraction in consumer products.

[0538] Freshness, as one of the main attributes of oral cavity sensation, represents the purity and freshness of a consumer product (as if it were newly made). From a sensory perspective, the perception of freshness is a multi-sensory process. Freshness cannot be perceived by a single taste receptor, nor can it be expressed by a single somatosensory neuron stimulation. Freshness can be triggered at the sensory level and is an important component of a product's sensory characteristics (olfaction, taste, oral sensation, cognitive mechanisms, and psychophysiological factors). Semantic information and perceptual information occur simultaneously, are interconnected, and influence each other. This process involves a continuous correction based on environmental and stored information in our memory. The process concludes with the determination of whether freshness is perceived.

[0539] The sensation of freshness is a necessary feeling of refreshment, and this feeling has a positive association with freshness in memory. Fresh fruit is a good model for understanding the perceived freshness and refreshing sensation (e.g., apples, oranges). Freshness is not necessarily related to energization (i.e., fresh bread, fresh fish), but for beverages, especially fruit drinks, an energizing sensation is often the ultimate goal. A refreshing sensation is associated with the positive experience of alleviating unpleasant symptoms in the mouth and throat (dry mouth, thirst) caused by feeling hot, exercise, or mental fatigue. Embodiments of the compositions of the present invention improve the freshness of consumer products and make flavor recognition faster.

[0540] The immediate sensation of sweetness and freshness is a significant factor in consumers' "pleasure preferences." The complex and persistent sensory decision-making process used to identify tastes or flavors can trigger failure searches and defective analyses (lower overall quality ratings).

[0541] The rapid determination of sweetness or freshness depends on the combination of sensory signals and how well they fit with the freshness we perceive. The clearer and more easily identifiable a set of signals, the easier it is for our brains to make judgments favorable to sweetness and freshness, and the less attention is paid to other attributes of sensory perception. Ambiguity in a set of signals hinders the rapid decision-making process. A series of unclear and / or unidentified sensory signals can induce uncertainty in our brains. This uncertainty is either interpreted as "unrecognizable" or produces a mental attention that tells us "similar to...having the following deficiency."

[0542] Rapid and early identification of taste and / or flavor is not only paramount in judging sweetness and / or freshness, but also crucial in the brain's ability to process information quickly and efficiently. Once a decision is made, our brains tend to stop further consideration (a useful evolutionary trait is that thinking is energy-intensive). In other words, once a familiar sweetness or freshness decision is made, sensory attributes will no longer follow, making a failed response or flawed analysis far less likely than when recognizing a particular taste or flavor.

[0543] Freshness is an overlooked sensory attribute in the food and beverage industry. The slow, gradual perception of sweetness is an underestimated factor for palatability in consumer products. Embodiments of the compositions of this invention can improve freshness and / or rapid sweetening, which can significantly enhance the palatability of consumer products.

[0544] In one embodiment, the food and beverage comprises one or more components selected from STE, STC, GSTE, GSTC, STE-MRP, STC-MRP, GSTE-MRP, GSTC-MRP, and mixtures thereof, whose contribution to sugar equivalent (SugarE) is greater than 1%, greater than 1.5%, greater than 2%, greater than 2.5%, greater than 3%, greater than 4%, or greater than 5%. In other embodiments, this application provides a method of using one or more components selected from STE, STC, GSTE, GSTC, STE-MRP, STC-MRP, GSTE-MRP, GSTC-MRP, and mixtures thereof as a food ingredient or food additive. Another embodiment of the food ingredient or additive comprises one or more STE, STC, GSTE, GSTC, STE-MRP, STE-MRP, GSTE-MRP, and GSTC-MRP. It should be noted that the rhubarb glycosides used in the compositions and methods of this application may be derived from any source, including but not limited to sweet tea, stevia leaves, enzymatic conversion of stevia extract, stevia glycosides, fermentation, other biological methods or synthetic methods.

[0545] The inventors surprisingly discovered that STE, STC, GSTE, GSTC, STE-MRP, STE-MRP, GSTE-MRP, and GSTC-MRP can significantly mask the bitterness and metallic taste of natural high-intensity sweeteners (such as stevia extract, stevia glycosides, monk fruit juice, monk fruit extract, and licorice extract) and highly synthetic sweeteners (such as acesulfame potassium and sucralose). Therefore, in some embodiments, the food flavoring agent or sweetener includes: a) one or more components selected from STE, STC, GSTE, GSTC, STE-MRP, STE-MRP, GSTE-MRP, and GSTC-MRP; b) one or more components selected from natural or synthetic high-sweeteners.

[0546] High-intensity sweeteners, such as natural sweeteners like stevia extract and monk fruit extract, and synthetic sweeteners like sucralose, acesulfame potassium, aspartame, and sodium saccharin, are characterized by their slow initial sweetness, lower peak sweetness, lower tongue heaviness, sweet aftertaste, lower mouth coating, smoothness, high bitterness aftertaste, and metallic aftertaste. Exceptional or high-quality beverages must have synchronized or harmonious sweetness, acidity, and aroma time profiles. However, achieving this synchronization, especially for low-sugar and sugar-free products, is challenging for food and beverage formulators using these high-intensity sweeteners. Typically, the formulation sequence is to achieve a balanced sweetness and acidity, followed by flavor enhancement; however, achieving a good balance of sweetness and acidity in low-sugar and sugar-free products is extremely difficult. These drawbacks of high-intensity sweeteners contribute to the poorer palatability of current weight-loss products for consumers. In today's popular market, the flavors, acidity, and sweetness of food products are often disjointed. This asynchrony can leave an initial unpleasant taste / flavor that is difficult to swallow, or a negative impression of a poor aftertaste or flavor, rather than a pleasant one. In most cases, the flavor profile is short, or the flavor precedes the sweetness or acidity, or bitterness, aftertaste, or metallic taste. All the so-called good tastes of natural sweeteners (e.g., GSG), high molecular weight SGs (e.g., RI, RD, RM), highly purified RA and RE, and synthetic sweeteners (e.g., Ac-K and sucralose) produce metallic tastes and aftertastes that make them difficult for consumers to swallow. Swallowing is a major decision for consumers. Consider feeding infants and children; if they taste bitterness, they will reject the food with their tongues. Swallowing is the first and most important area where we ensure our safety. The mouth is the scout for determining risk. High-quality food and beverages should produce a synchronized aroma / flavor that relaxes us and releases our sensitivity and suspicion; at the very least, the information gleaned from food and beverages should be that they are harmless to swallow.

[0547] Delicious food and beverages leave their own imprint. Inventors were surprised to discover that STE, STC, GSTE, GSTC, STE-MRP, STC-MRP, GSTE-MRP, GSTC-MRP, and mixtures thereof provide excellent tools for designing such products. The act of tasting a beverage follows a specific physiological and psychological sequence, and well-designed products, by providing the right satisfying solution and following a temporal rhythm, can offer appropriate satisfaction. For example, the physical sequence of drinking a beverage includes ordering, pre-drinking inspection, drinking, and swallowing. The psychological sequence of drinking a beverage can be divided into three stages: liking, wanting, and thinking.

[0548] Liking: When ordering a beverage, consumers always have something on their to-do list, meaning they have expectations. Therefore, the product's color, the text and images on the packaging, the sound of opening the can, and the aroma are all enticing factors for liking. The simple top notes currently offered by flavor companies may not be sufficient to create "liking," especially for products with reduced sugar content. Liking is not just a matter of having volatile top notes. The inventors have discovered that STE, STC, GSTE, GSTC, STE-MRP, STC-MRP, GSTE-MRP, GSTC-MRP, and mixtures thereof can produce a retronasal aroma to enhance nasal odor. One embodiment of the composition includes one or more ingredients selected from STE, STC, GSTE, GSTC, STE-MRP, STC-MRP, GSTE-MRP, GSTC-MRP, and mixtures thereof, which can produce a retronasal aroma to enhance the prenasal aroma.

[0549] The desire is that when putting a beverage in our mouths, we are more likely to make a significant "swallowing" decision if the overall impression, including flavor / taste, is positive. If the product tastes bad, we will not swallow it. If we swallow a product that tastes bad, our natural reaction is to stick our tongue out to indicate dislike and to feel regret or misunderstanding. The need is not just a matter of taste, but also largely depends on the hidden retronasal aroma. The ST-MRP and G-ST-MRP used in this application can provide retronasal aromas, which can accelerate the speed and frequency of swallowing. Therefore, in a preferred embodiment, the composition of this application includes one or more ingredients selected from ST-MRP, G-ST-MRP, SG-MRP and / or GSG-MRP, which can accelerate the speed and frequency of swallowing.

[0550] Reflection: After swallowing, the first psychological reaction is to confirm expectations. Such an excellent product design brings surprise and desire. This invention provides a product that makes food and beverages so good that they exceed consumer expectations, making consumers want more of the product. Therefore, in a preferred embodiment, the composition of this application comprises one or more ingredients selected from ST-MRP, G-ST-MRP, SG-MRP and / or GSG-MRP, which can produce after-nasal aromas to improve consumer acceptance and liking of food and beverages.

[0551] The inventors have surprisingly discovered that ST-MRP and G-ST-MRP can synchronize the overall flavor dimensions of sweetness, flavor, acidity, and mouthfeel, rapidly initiating sweetness and reducing aftertaste and characteristic flavors. These characteristics can be used in many applications in food and beverages. The compositions of this invention make formulation easier and faster. Therefore, this application develops STE, STC, GSTE, GSTC, STE-MRP, STC-MRP, GSTE-MRP, GSTC-MRP, and mixtures thereof, which can synchronize sweetness, acidity, mouthfeel, and flavor in food and beverage products. One embodiment of the composition includes STE, STC, GSTE, GSTC, STE-MRP, STC-MRP, GSTE-MRP, GSTC-MRP, and mixtures thereof, which can rapidly initiating sweetness and reducing aftertaste. One embodiment of the composition includes STE, STC, GSTE, GSTC, STE-MRP, STC-MRP, GSTE-MRP, GSTC-MRP, and mixtures thereof, and one or more other high-intensity sweeteners that provide rapid sweetness and reduce aftertaste. One embodiment of the food or beverage contains less than 100 ppm of rhubarb glycoside; another embodiment of the food or beverage contains rhubarb glycoside and GSG-MRP, wherein the rhubarb glycoside content is less than 100 ppm; yet another embodiment of the food or beverage includes rhubarb glycoside, GSG-MRP, and thomaline, wherein the rhubarb glycoside content is less than 100 ppm.

[0552] In one embodiment, the food or beverage contains rhubarb glycoside and one or more ingredients selected from GSTE, GSTC, STE-MRP, STC-MRP, GSTE-MRP, GSTC-MRP, and a high-intensity sweetener, 1) wherein the rhubarb glycoside content is less than 100 ppm; or 2) the total amount (w / w) of rhubarb glycoside and glycosylated rhubarb glycoside is less than 1,000 ppm, less than 800 ppm, 600 ppm, less than 500 ppm, less than 400 ppm, less than 200 ppm, less than 100 ppm, less than 50 ppm, less than 20 ppm, or less than 10 ppm.

[0553] In another embodiment, the food or beverage comprises rhubarb glycoside and one or more ingredients selected from GSTE, GSTC, ST-MRP, and G-ST-MRP. In some embodiments, the food or beverage comprises glycosylated rhubarb glycoside and unconverted rhubarb glycoside, wherein the content (w / w) of monoglycosylated rhubarb glycoside in the total glycosylated rhubarb glycoside is greater than 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or 95%.

[0554] In another embodiment, the food or beverage contains glycosylated scopolamine, wherein the content of monoglycosylated scopolamine is greater than 1 ppm, 10 ppm, 50 ppm, 100 ppm, 150 ppm, 200 ppm, 250 ppm, 300 ppm, 500 ppm, 1,000 ppm, or 10,000 ppm. In some embodiments, the food or beverage also contains unconverted scopolamine.

[0555] In another embodiment, the food or beverage contains glycosylated scopolamine, wherein the content of monoglycosylated scopolamine is less than 10,000 ppm, 5,000 ppm, 1,000 ppm, 500 ppm, 300 ppm, 250 ppm, 100 ppm, 50 ppm, 10 ppm, 5 ppm, or 1 ppm. In some embodiments, the food or beverage also contains unconverted scopolamine.

[0556] The nasal cavity has a large surface area and is a good method for brain nutrition and drug delivery. Sublingual administration has certain advantages over oral administration. It is more direct, and it is generally faster and more effective. Intranasal and sublingual routes of drug delivery have been used for a variety of drugs. This invention provides a solution to make intranasal and sublingual nutrition and drug delivery more palatable. Therefore, in some embodiments, the intranasal or sublingual composition comprises one or more components selected from STE, STC, GSTE, GSTC, ST-MRP, and G-ST-MRP.

[0557] Masking bitterness remains a primary goal in the food and beverage industry. A wide variety of foods, such as grapefruit, passion fruit, oranges, cucumbers, avocados, and other vegetables, as well as beverages like beer, coffee, and chocolate, and protein products including dairy and soy products, all pose challenges to masking bitterness. The inventors have successfully developed a new composition containing one or more ingredients selected from GSTE, GSTC, GSTE-MRP, GSTC-MRP, and G-RU-MRP, which can mask bitterness in foods and beverages.

[0558] The inventors have surprisingly discovered that MRP derived from natural plant products, such as those using stevia, sweet tea, monk fruit, and licorice, can maintain the overall flavor intensity and sensory quality of beverages and foods during processing and storage, thus reducing the amount of flavoring agents added to foods and beverages. One embodiment of a consumer product includes one or more MRP ingredients derived from stevia, sweet tea, monk fruit, licorice, etc., which can maintain the overall flavor intensity and sensory quality of the consumer product.

[0559] The inventors also surprisingly discovered that STE, STC, GSTE, GSTC, ST-MRP, and G-ST-MRP can enhance astringency and accelerate the sensation of rapid acidity. In one embodiment, the consumer product includes one or more substances selected from STE, STC, GSTE, GSTC, ST-MRP, and G-ST-MRP, which can enhance astringency and the immediate sensation of rapid acidity. In some preferred embodiments, the consumer product comprises tea extract, tea concentrate, cranberry juice, cranberry flavoring agent, cranberry concentrate, grapefruit juice, grapefruit concentrate, grapefruit flavor, lemon and / or lime flavored juice or concentrate. More preferably, the consumer product contains one or more substances selected from STE, STC, GSTE, GSTC, ST-MRP, G-ST-MRP and quinic acid, wherein the quinic acid content is higher than 0.1 ppm, 1 ppm, 5 ppm, 10 ppm, 50 ppm, 100 ppm, 200 ppm, 500 ppm, 1,000 ppm, 2,000 ppm, 5,000 ppm, 10,000 ppm, 50,000 ppm or 100,000 ppm.

[0560] Once again, rhubarb glycoside is one of the STCs. Throughout the specification, it should be understood that STCs include rhubarb glycoside or other sources of sweet tea components, including but not limited to stevia extract, stevia glycosides, or fermentation, enzymatic conversion, or synthesis.

[0561] The inventors also surprisingly discovered that STE, STC, GSTE, GSTC, ST-MRP, and G-ST-MRP can improve the solubility of stevia glycosides and enhance sweetness. Specifically, these components work synergistically. In one embodiment, the consumer product comprises one or more substances selected from STE, STC, GSTE, GSTC, STE-MRP, STC-MRP, GSTE-MRP, GSTC-MRP, and one or more stevia extracts, the stevia extracts comprising one or more stevia glycosides selected from Reb A, Reb B, Reb C, Reb D, Reb E, Reb I, Reb M, and Reb O, wherein the solubility and / or sweetness of the stevia extract are increased.

[0562] In one embodiment, the sweetener or flavoring composition of this application comprises GSTE or GSTC, wherein the ratio of one glucose residue added to the rhubarb glycoside to two glucose residues is greater than 1.

[0563] In another embodiment, the sweetener or flavoring composition of this application comprises STE or STC, wherein the content of rhubarb glycoside is less than 90%, less than 70%, less than 50%, less than 30%, less than 20%, less than 15%, less than 10%, or less than 5%, and the content of non-rhubarb glycosides derived from sweet tea plants is greater than 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or 95%.

[0564] In another embodiment, the sweetener or flavoring composition of this application comprises GSTE or GSTC, wherein the total glycosylated raspberry glycoside content is less than 90%, less than 70%, less than 50%, less than 30%, less than 20%, less than 15%, less than 10%, or less than 5%, and the content of non-raspberry glycosides or their glycosylated substances derived from sweet tea plants is greater than 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or 95%.

[0565] Poor water solubility is an obstacle not only to the expanded application of steviosides but also to many other pharmaceutically active substances (herbal extracts). Examples include carotenoids (e.g., lutein, zeaxanthin, lutein esters, epidermal proteins), polyphenols (e.g., apple polyphenols, kiwi polyphenols), grape seed polyphenols, flavonoids (e.g., flavonoids extracted from ginkgo leaves), alkaloids (e.g., devil's claw extract), etc. The inventors have discovered that extracts of high-intensity sweeteners, such as stevia extract, sweet tea extract, and monk fruit extract, can improve the solubility of poorly water-soluble substances. Preferably, the crude extract contains non-steviosides or non-sweet substances. In one embodiment, the composition comprises: a) one or more components selected from sweet tea extract, stevia extract, monk fruit extract, licorice extract, their glycosylated products, and their MRPs; and b) one or more components selected from herbal extracts or pharmaceutically active ingredients, wherein a) can improve the solubility and bioavailability of b).

[0566] Flavorants derived from edible products such as fruits, berries, herbs, and other species can be used to enhance the palatability of foods and beverages. However, the mainstream thinking in the flavorant industry is to bring volatile substances into the olfactory sense as a key factor in measuring the quality of flavorings. However, the inventors have discovered that flavorings containing flavor substances derived from fruit juices, berry juices, fresh herbs, or seed juices can have a significant positive effect on postnasal flavoring when added to foods or beverages. One embodiment of the composition comprises: a) one or more components selected from sweet tea extract, stevia extract, monk fruit extract, licorice extract, their glycosylated products, and their MRPs; and b) one or more flavorant extracts or concentrates selected from fruit juices, berry juices, herbs, and various fresh fruit juices, wherein b) contains low-volatile or non-volatile substances from the fruit juice, and the composition can significantly improve the palatability of foods and beverages. Another embodiment of such a composition includes water-soluble juicy substances, such as fruit concentrates or juice concentrates or extracts extracted from watermelon, blueberry, citrus, orange, lime, lemon, kiwi, apple, etc.

[0567] In some embodiments, STE, STC, GSTE, or GSTC can be enriched from aromatic terpenes containing oxygen in their structure. In some embodiments, the flavor of citrus or oranges is enhanced by heat treatment of STEs rich in terpenes and / or terpenoids under acidic conditions rich in citric acid, tartaric acid, fumaric acid, lactic acid, malic acid, etc., with citric acid being more preferred. Additionally, substances such as linalool can react with citric acid, with or without the Maillard reaction. Further purification can be achieved using fractional vacuum distillation or column chromatography with macroporous resins and / or silica gel, including ion exchange resins produced by Dow and Sunresin.

[0568] In one embodiment, this application provides compositions comprising an orange (or citrus) flavored ST extract and methods for preparing the same, which will be further described in the examples. In one embodiment, the method for producing the citrus-flavored ST extract involves a heating process under acidic conditions with or without a Maillard reaction, more preferably in a Maillard reaction with citric acid.

[0569] In one embodiment, the composition comprises a flavoring substance derived from the sweet tea plant or other natural sweetener plants described in this application, including their leaves, roots, seeds, etc.

[0570] IV. Consumer products containing sweet tea-based sweetener or flavoring compositions.

[0571] The compositions and methods described herein can be used in a variety of consumer products. A non-limiting overview of products used with the sweet tea-based sweetener or flavoring compositions described herein includes the following:

[0572] 1. Dairy products

[0573] 1.1 Beverages based on milk and dairy products

[0574] Milk and buttermilk

[0575] Buttermilk (plain)

[0576] Flavored and / or fermented dairy beverages

[0577] 1.2 Fermented curd products (excluding beverages)

[0578] 1.3 Condensed milk and similar products

[0579] Condensed milk (plain flavor)

[0580] Beverage whitening agents

[0581] 1.4 Milk fat (plain) and similar products

[0582] Pasteurized butter

[0583] Sterilization, UHT, whipping or beating and fat-reducing creams

[0584] Condensed cream

[0585] Cream analogues

[0586] 1.5g milk or cream powder

[0587] Milk or cream powder

[0588] Milk or cream powder analogues

[0589] 1.6 Cheese

[0590] Unripe cheese

[0591] Cooked cheese

[0592] whey cheese

[0593] Processed cheese

[0594] Cheese analogues

[0595] 1.7 Dairy-based desserts (e.g., ice cream, iced milk, pudding, fruit, or flavored yogurt)

[0596] 1.8 Whey and whey products, excluding whey cheese

[0597] 2. Oil and fat emulsions (water-in-oil type)

[0598] 2.1 Oils and fats that are essentially free of water

[0599] 2.2 Water-in-oil fat emulsions

[0600] 2.3 Fat emulsions other than 2.2, including blends and / or flavoring products based on fat emulsions.

[0601] 2.4 Fat-based desserts (excluding dairy-based desserts)

[0602] 3 Edible ice cubes, including fruit syrups and fruit juice sorbets

[0603] 4. Fruits and vegetables (including mushrooms and fungi, root vegetables, legumes and beans) as well as nuts and seeds.

[0604] 4.1 Fruits

[0605] 4.1.1 Fresh Fruit

[0606] Unprocessed fruit

[0607] Surface-treated fruits

[0608] Peel or cut fruit

[0609] 4.1.2 Processed Fruits

[0610] Frozen Fruit

[0611] dried fruit

[0612] Fruits made with vinegar, oil, or salt water

[0613] Canned or bottled (pasteurized) fruit

[0614] Jam, jelly, and marmalade

[0615] Fruit-based sauces

[0616] Candied fruit

[0617] Fruit products, including fruit pulp and fruit fillings

[0618] Fruit-based desserts, including fruit-flavored water-based desserts

[0619] Fermented fruit products

[0620] Pastry Fruit Filling

[0621] Cooked or fried fruit

[0622] 4.2 Vegetables (including mushrooms and fungi, root vegetables, legumes and beans) and nuts and seeds

[0623] 4.2.1 Fresh Vegetables

[0624] Untreated vegetables

[0625] Surface-treated vegetables

[0626] Peel or cut vegetables

[0627] 4.2.2 Processed vegetables, nuts and seeds

[0628] Frozen vegetables

[0629] Dried vegetables

[0630] Vegetables in vinegar, oil or salt water

[0631] Canned or bottled (pasteurized) vegetables

[0632] Vegetable, nut and seed purees and spreads

[0633] Vegetables, nuts and seeds, pulp and preparations

[0634] Fermented vegetable products

[0635] Cooked or fried vegetables

[0636] 5 candies

[0637] 5.1 Cocoa and chocolate products, including imitations and chocolate substitutes

[0638] Cocoa powder (powder and syrup)

[0639] Cocoa powder cake, including filling

[0640] Cocoa and chocolate products (e.g., milk chocolate bars, chocolate chips, white chocolate)

[0641] Imitation chocolate and chocolate substitutes

[0642] 5.2 Sugar-based candies other than those listed in 5.1, 5.3 and 5.4, including hard candies, soft candies and nougat.

[0643] 5.3 Chewing gum

[0644] 5.4 Garnishes (e.g., for fine bread products), toppings (non-fruit) and sweet sauces

[0645] 6. Grains and grain products, including flour and starch from root and tuber crops, and legumes and beans, but excluding baked goods.

[0646] Whole grains, broken or flaky grains, including rice

[0647] flour and starch

[0648] Breakfast cereals, including oatmeal

[0649] pasta and noodles

[0650] Cereal and starchy desserts (such as rice pudding and tapioca pudding)

[0651] Batter (e.g., fish or poultry)

[0652] 7 Baked Goods

[0653] 7.1 Bread and general baked goods

[0654] Bread and bread rolls

[0655] Cookies, excluding sweet cookies

[0656] Other common baked goods (such as bagels, pita bread, and English muffins)

[0657] Bread products, including fillings and crumbs

[0658] 7.2 Exquisite baked goods

[0659] Cakes, cookies, and pies (e.g., fruit-filled or custard-type cakes).

[0660] Other quality baked goods (such as donuts, sweet breads, scones, and muffins)

[0661] Mixed for use in fine baked goods (such as cakes and pancakes).

[0662] 8. Meat and meat products, including poultry and game

[0663] 8.1 Fresh meat, poultry and game

[0664] Fresh meat, poultry, and game, whole or cut into pieces

[0665] Fresh meat, poultry, and game, chopped

[0666] 8.2 Whole or cut processed meats, poultry and game products

[0667] 8.3 Processed minced meat, poultry and game products

[0668] 8.4 Edible casings (e.g., sausage casings)

[0669] 9. Fish and fish products, including mollusks, crustaceans and echinoderms.

[0670] 9.1 Fish and Fish Products

[0671] 9.2 Processed fish and fish products

[0672] 9.3 Semi-cured fish and fish products

[0673] 9.4 Well-marinated fish and fish products

[0674] 10. Eggs and egg products

[0675] 10.1 Fresh Eggs

[0676] 10.2 Egg products

[0677] 10.3 Century Eggs

[0678] 10.4 Egg-based desserts

[0679] 11 sweeteners, including honey

[0680] 11.1 White and semi-white sugar (sucrose or sucrose), fructose, glucose (glucose), xylose, sugar solutions and syrups, and (partially) inverted sugars, including molasses, molasses and sugar fillings.

[0681] 11.2 Other sugars and syrups (e.g., brown sugar, maple syrup)

[0682] 11.3 Honey

[0683] 11.4 Edible sweeteners, including high-intensity sweeteners other than those specified in 11.1-11.3

[0684] 12. Salt, spices, soup, sauces, salads, protein products, etc.

[0685] 12.1 Salt

[0686] 12.2 Herbs, spices, seasonings (including salt substitutes) and condiments

[0687] 12.3 Vinegar

[0688] 12.4 Mustard

[0689] 12.5 Soup and Broth

[0690] Ready-to-eat soups and broths, including canned, bottled, and frozen.

[0691] Mixed soup and broth

[0692] 12.6 Seasonings and similar products

[0693] Emulsified sauces (such as mayonnaise and salad dressing)

[0694] Non-emulsified sauces (e.g., ketchup, cheese sauce, cream sauce, brown gravy)

[0695] Mix seasonings and gravy

[0696] 12.7 Salads (e.g., pasta salad, potato salad) and sandwich dressings (excluding cocoa and nut spreads)

[0697] 12.8 Yeast

[0698] 12.9 Protein Products

[0699] 13 Foods for specific nutritional purposes

[0700] 13.1 Infant formula and subsequent formula

[0701] 13.2 Infant food (weaning food)

[0702] 13.3 Foods for Diabetes Used for Special Medical Purposes

[0703] 13.4 Diabetic Formulas for Weight Loss and Reduction

[0704] Foods for diabetes other than 13.5 and 13.1-13.4

[0705] 13.6 Food Supplements

[0706] 14. Beverages without dairy products

[0707] 14.1 Non-alcoholic (“soft”) beverages

[0708] 14.1.1 Water

[0709] Natural mineral water and spring water

[0710] Drinking water and soda water

[0711] 14.1.2 Fruit and vegetable juices

[0712] Canned or bottled (pasteurized) juice

[0713] Canned or bottled (pasteurized) vegetable juice

[0714] Concentrated fruit juice (liquid or solid)

[0715] Concentrated vegetable juice (liquid or solid)

[0716] 14.1.3 Fruit and Vegetable Nectar

[0717] Canned or bottled (pasteurized) fruit honey

[0718] Canned or bottled (pasteurized) vegetable honey

[0719] Concentrate (liquid or solid) for use in fruit pulp

[0720] Vegetable juice concentrate (liquid or solid)

[0721] 14.1.4 Water-based flavored beverages, including “sports” or “electrolyte” beverages.

[0722] carbonated beverages

[0723] Non-carbonated beverages, including punch

[0724] Concentrated beverages (liquid or solid)

[0725] 14.1.15 Coffee, coffee substitutes, tea, herbal extracts and other hot cereal beverages, excluding cocoa powder.

[0726] 14.2 Alcoholic beverages, including non-alcoholic and low-alcohol beverages.

[0727] 14.2.1 Beer or malt beverage

[0728] 14.2.2 Cider and Pear Wine

[0729] 14.2.3 Wine

[0730] Distilled spirits

[0731] Sparkling wine and semi-sparkling wine

[0732] Fortified wines and spirits

[0733] aromatic wine

[0734] 14.2.4 Fruit Wine

[0735] 14.2.5 Mead

[0736] 14.2.6 Strong Beverages

[0737] Strong beverages with an alcohol content of at least 15%

[0738] Strong beverages with an alcohol content of less than 15%

[0739] 15 Ready-to-eat Appetizers

[0740] Snacks; potatoes, grains, flour, or starchy foods (from roots, tubers, beans, and legumes).

[0741] Processed nuts, including coated nuts and nut mixtures (such as dried fruit).

[0742] 16. Compound foods (such as casserole dishes, meat pies, mixed fruit fillings) – foods that cannot be placed in categories 1-15.

[0743] On one hand, the present invention provides an oral consumer product comprising one or more of the sweet tea-based sweetener or flavoring compositions described herein. As used herein, the term "consumer product" means a substance that comes into contact with the mouth of a person or animal, including substances that are ingested and subsequently expelled from the mouth, substances that are drunk, eaten, swallowed, or otherwise ingested, and which are safe for human or animal consumption when used within generally acceptable limits.

[0744] The sweet tea-based sweetener or flavoring composition of this application can be added to oral consumer products to provide sweetened or flavored products. The sweet tea-based sweetener or flavoring composition of this application can be incorporated into any oral consumer product, including but not limited to, beverages and beverage products, foods (e.g., confectionery, condiments, baked goods, cereal compositions, dairy products, chewing compositions, and tabletop sweetener compositions), pharmaceutical compositions, smoking compositions, oral hygiene compositions, dental compositions, etc. The consumer product can be sweet or unsweetened. Consumer products using the sweet tea-based sweetener or flavoring composition of this application are also suitable for processed agricultural products, livestock products, or seafood; meat products, such as sausages; steamed or boiled foods, pickles, candied fruits cooked in soy sauce, delicacies, side dishes; soup snacks, such as potato chips, biscuits, etc.; as chopped fillers, leaves, stems, stalks, homogenized leaf solids, and animal feed.

[0745] A. Beverages and Beverage Products

[0746] In some embodiments, the beverage or beverage product comprises the composition of this application, or a sweetener composition comprising thereof. The beverage may be sweet or unsweetened. The composition of this invention or a sweetener composition comprising said composition may be added to the beverage to sweeten it or enhance its existing sweetness or flavor characteristics. In some embodiments, the composition of this application comprises one or more substances selected from the following: STE, STC, GSTE, GSTC, ST-MRsP, and G-ST-MRP.

[0747] As used herein, “beverage” or “beverage product” refers to ready-to-drink beverages, beverage concentrates, beverage syrups, or powdered beverages. Suitable ready-to-drink beverages include both carbonated and non-carbonated beverages. Carbonated beverages include, but are not limited to, frozen carbonated beverages, enhanced effervescent beverages, cola, fruit-flavored effervescent beverages (e.g., lemon lime, orange, grape, strawberry, and pineapple), ginger ale, soft drinks, and draft beer. 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, fortified water drinks, vitamin-enriched water, near-water beverages (e.g., water containing natural or synthetic flavorings), coconut juice, tea beverages (e.g., black tea, green tea, oolong tea), coffee, cocoa beverages, broth, beverages containing milk (e.g., milk drinks, milk-containing coffee, café au lait, milk tea, fruit juice milk drinks), beverages containing grain extracts, and smoothies. Beverages can be frozen, semi-frozen (“slushies”), non-frozen, ready-to-drink, concentrated (powdered, frozen, or syrupy), dairy, non-dairy, probiotics, prebiotics, herbs, non-herbs, caffeine, non-caffeine, alcoholic, non-alcoholic, flavored, unflavored, vegetable-based, fruit-based, root / tuber / bulb-based, nut-based, other plant-based, cola-based, chocolate-based, meat, seafood, other animal products, algae, calorie-rich, calorie-reduced, and calorie-free.

[0748] The resulting beverage can be placed in open containers, cans, bottles, or other packaging. Such beverages and beverage formulations can be ready-to-drink, ready-to-cook, easily mixable, unprocessed, or in ingredient form, and the composition can be used as a standalone sweetener or sweetener.

[0749] A major challenge in the beverage industry is preserving flavor in drinks. Essential oils and their fractions are often used as primary flavorings. They are easily oxidized, producing unpleasant tastes, or these components are prone to evaporation, causing food or beverages to lose their originally designed flavor upon resting. The embodiments described herein provide new methods and compositions to overcome these drawbacks and offer novel solutions for the food and flavoring industries.

[0750] Compared to conventional flavorings that are primarily preserved in various oils or oil-soluble solvents, embodiments of the present invention provide novel methods for providing water-soluble solutions, syrups, and powders for flavorings.

[0751] Compared to conventionally isolated flavoring agents (typically extracts from plant or animal sources), when sugar substitutes are added, they are not always consistent with the top flavor and / or taste. The current implementation provides a novel combination of multiple components that are consistent with the designed flavor.

[0752] The aforementioned implementation surprisingly produces sweeteners that reduce sugar and taste better than sugar, including, for example, sweeteners such as stevia extract, steviol glycosides, STE, monk fruit, licorice, etc., as well as synthetic sweeteners such as sucralose.

[0753] Beverage concentrates and beverage syrups can be prepared using an initial volume of liquid matrix (e.g., water) and the desired beverage ingredients. Full-strength beverages can then be prepared by adding a larger volume of water. Powdered beverages can be prepared by dry-mixing all beverage ingredients without a liquid matrix. Full-strength beverages can then be prepared by adding the full amount of water.

[0754] The beverage comprises a matrix, i.e., a basic ingredient, wherein the ingredients include and are dissolved in the composition of this application. In one embodiment, the beverage comprises water of beverage weight as a matrix, such as deionized water, distilled water, reverse osmosis water, carbon-treated water, purified water, softened water, or combinations thereof. Other suitable matrices include, but are not limited to, phosphoric acid, phosphate buffers, citric acid, citrate buffers, and carbon-treated water.

[0755] The following beverage concentrates can be provided by the compositions of the present invention or the sweetener compositions of the present invention.

[0756] Compared to a simple mixture of all the ingredients, STC and its degradation products produce a distinct sugar donor composition. These react with amine donors and interact with the remaining added sugar donors, STC, STE, GSTC, GSTE, ST-MRP, G-ST-MRP, SG, SE, GSG, GSE, Stevia MRP, and C-MRP, resulting in a complex flavor and aroma consistent with steviol glycosides and other flavors, and greatly enriching the stereoscopic feel of the aroma and flavor profile.

[0757] Traditionally, guar gum and other thickeners have been limited to certain applications due to their pronounced "soybean" or "grassy" flavor and aroma. These "abnormalities" are a result of volatile organic compounds (such as hexanal and hexanoic acid). These compounds can affect the perception of many subtle flavors in food and beverage applications. The STE, STC, GSTE, GSTC, ST-MRP, and G-ST-MRP described herein can alter the flavor of thickeners such as guar gum, carrageenan, and xanthan gum, thereby enhancing consumer satisfaction. The STE, STC, GSTE, GSTC, ST-MRP, and G-ST-MRP described herein can also partially or completely replace thickeners used in the food and beverage industry. STE, STC, GSTE, GSTC, ST-MRP, and G-ST-MRP have synergistic effects with thickeners to achieve a balance between flavor and cost. STE, STC, GSTE, GSTC, ST-MRP and / or G-ST-MRP also have synergistic effects with SG, SE, GSG, GSE, stevia MRP and / or C-MRP to improve flavor profiles. By adjusting the type of STC and the proportions of reactants and reaction conditions (e.g., temperature, pressure, reaction time), desired flavors and aromas can be obtained for food or beverage products.

[0758] The size of bubbles in carbonated beverages significantly affects the taste and flavor of the drink. Controlling one or more properties of the bubbles produced in a beverage is desirable. Such properties can include the size of the bubbles produced, the shape of the bubbles, the amount of bubbles produced, and the rate at which bubbles are released or otherwise generated. Taste tests indicate that carbonated beverages with smaller bubbles are more popular.

[0759] The inventors of this application have surprisingly discovered that adding certain STE, STC, GSTE, GSTC, ST-MRP, and / or G-ST-MRP can minimize bubble size, thereby improving the mouthfeel and flavor of beverages. Therefore, in some embodiments, compositions of STE, STC, GSTE, GSTC, ST-MRP, and / or G-ST-MRP, MRP can be used as additives, with or without other additives such as sweeteners and / or semathymate, to control bubble size, preferably to reduce bubble size.

[0760] Furthermore, the inventors were surprised to discover that including semathy in the Maillard reaction or in the MRP combination significantly improves the overall taste of foods and beverages, resulting in a better mouthfeel, a creamier flavor, and reduced bitterness from other components, such as the astringency of tea, proteins or their extracts, and the acidity and bitterness of coffee. It can also reduce the persistence, bitterness, and metallic aftertaste of natural and synthetic high-intensity sweeteners or combinations thereof, their combination with other sweeteners, and other flavor profiles, far exceeding the effect of semathy. Therefore, it plays a unique role in reduced-sugar or sugar-free products and can be used to improve food and beverage products (including one or more sweeteners or sweeteners such as sucralose, acesulfame potassium, aspartame, steviol glycosides, truffle extract, sweet tea extract, allose, sodium saccharin, cyclamate, or syrazol).

[0761] Probiotic beverages are typically made by manufacturers like Yakult or Weichuan by fermenting milk, skim milk powder, sucrose, and / or glucose with selected bacterial strains. Often, a significant amount of sugar is added to probiotic beverages to provide nutrients to the probiotics, keeping them alive throughout their shelf life. In fact, a large amount of sugar is also needed to counteract the sourness of the probiotic beverage and enhance its flavor. Sweetness and body are two key attributes affecting the acceptability of a beverage. Producing a low-sugar version of a delicious probiotic beverage presents a challenge for manufacturers.

[0762] In any embodiment described herein, the final concentration of any of the STE, STC, GSTE, GSTC, ST-MRP and / or G-ST-MRP in the beverage may be: 0.0001ppm, 0.001ppm, 0.01ppm, 0.1ppm, 1ppm, 2ppm, 5ppm, 10ppm, 15ppm, 20ppm, 25ppm, 30ppm, 35ppm, 40ppm, 45ppm, 50ppm, 55ppm, 60ppm, 65ppm, 70ppm, 75ppm, 80ppm, 85ppm, 90ppm, 100ppm, 110ppm, 120ppm, 130ppm, 140ppm, 150ppm, 160ppm, 170ppm, 180ppm, 190ppm, 200ppm, 220ppm, 240ppm, 260ppm, 280ppm, 300ppm, 320ppm, 340ppm, 360ppm 380ppm, 400ppm, 420ppm, 440ppm, 460ppm, 480ppm, 500ppm, 525ppm, 550ppm, 575ppm, 600ppm, 625ppm, 650ppm, 675ppm, 700ppm, 725ppm, 750ppm, 775ppm, 800ppm, 825ppm, 850ppm, 875ppm, 900ppm, 925ppm, 950ppm, 975ppm, 1,000ppm, 1,200ppm ,1,400ppm, 1,600ppm, 1,800ppm, 2,000ppm, 2,200ppm, 2,400ppm, 2,600ppm, 2,8 00ppm, 3,000ppm, 3,200ppm, 3,400ppm, 3,600ppm, 3,800ppm, 4,000ppm, 4,200ppm, 4,400ppm, 4,600ppm, 4,800ppm, 5,000ppm, 5,500ppm, 6,000ppm, 6,500ppm, 7,000ppm, 7,500ppm, 8,000ppm, 8,500ppm, 9,000ppm, 9,500ppm, 10,000ppm, 11,000ppm, 12,000ppm, 13,000ppm, 14,000ppm, 15,000ppm, or a range defined in this paragraph by any pair of the above concentration values.

[0763] In a more specific embodiment, the final concentration range of any of STE, STC, GSTE, GSTC, ST-MRP and / or G-ST-MRP in the beverage is: 1ppm-15,000ppm, 1ppm-10,000ppm, 1ppm-5,000ppm, 10ppm-1,000ppm, 50ppm-900ppm, 50ppm-600ppm, 50ppm-500ppm, 50ppm-400ppm, 50ppm-300ppm, 50ppm-200ppm, 100ppm-600ppm, 100ppm-500ppm, 100ppm-400ppm, 100ppm-300ppm, 100ppm-200ppm, 125ppm-600ppm, 125ppm-500ppm, 125ppm-400ppm, 125ppm-300ppm, 125ppm-200ppm, 150ppm-600ppm, 150ppm-500ppm, 150ppm-500ppm, 150ppm-400ppm, 150ppm-300ppm, 150ppm-200ppm, 200ppm-600ppm, 200ppm-500ppm, 200ppm-400ppm, 200ppm-300ppm, 300ppm-600ppm, 300ppm-500ppm, 300ppm-400ppm, 400ppm-600ppm, 500ppm-600ppm, 20ppm-200ppm, 20ppm-180ppm, 20ppm-160ppm, 20ppm-140ppm, 20ppm-120ppm, 20ppm-100ppm, 20ppm-80ppm, 20ppm-60ppm, 20ppm-40ppm, 40ppm-150ppm, 40ppm-130ppm, 40ppm-100ppm, 40ppm-90ppm, 40ppm-70ppm, 40ppm-50ppm, 20ppm-100ppm, 40ppm-100ppm, 50ppm-100ppm, 60ppm-100ppm, 80ppm-100ppm, 5ppm-100ppm, 5ppm-95ppm, 5ppm-90ppm, 5ppm-85ppm, 5ppm-80ppm, 5ppm-75ppm, 5ppm-70ppm, 5ppm-65ppm, 5ppm-60ppm, 5ppm-55ppm, 5ppm-50ppm, 5ppm-45ppm, 5ppm-40ppm, 5ppm-35ppm, 5ppm-30ppm, 5ppm-25ppm, 5ppm-20ppm,5ppm-15ppm, 5ppm-10ppm, any of the concentration values ​​described above in this paragraph, or any pair of concentration values ​​described above defined in this paragraph. As used herein, "final concentration" means, for example, the concentration of any of the above-described components present in any final composition or final oral consumer product (i.e., after all ingredients and / or compounds have been added for the production of the composition or oral consumer product).

[0764] B. Sweets

[0765] In some embodiments, consumer products comprising one or more STE, STC, GSTE, GSTC, ST-MRP, and / or G-ST-MRP of the present invention are sweets. In some embodiments, "sweets" refers to sugary foods, lollipops, candies, or similar terms. The sweets typically contain a base composition component and a sweetener component. "Base composition" means that it can be a food product and provides a matrix for carrying the sweetener component. The MRP of this application or other compositions containing it can serve as a sweetener component. The sweets can be in the form of any food generally considered to be high in sugar or generally sweet.

[0766] In other embodiments of this application, sweets can be baked goods, such as pastries, Bavarian butter, white cream, cakes, brownies, cookies, mousse, etc.; desserts, such as yogurt, jelly, drinkable jelly, pudding; sweet products for consumption during tea time or after meals; frozen foods; cold desserts, such as ice, iced milk, milk ice, etc. (foods in which sweeteners and various other types of ingredients are added to dairy products, then stirred and frozen); frozen desserts, such as frozen fruit syrup, dessert ice, etc. (foods in which various other types of ingredients are added to a sugary liquid, then stirred and frozen to obtain a mixture); general sweets, such as baked or steamed sweets, such as thin biscuits, cookies, bean-filled bread, shortbread, mixed snacks, etc.; rice cakes and snacks; Desktop products; common sweets, such as chewing gum (e.g., compositions comprising a substantially water-insoluble, chewable gum base (e.g., chili pepper) or its substitutes, including jetulong, gutta-kay rubber, or certain edible natural synthetic resins or waxes), hard candy, soft candy, mints, nougat, jelly candy, cream fudge, toffee, Swiss milk tablets, licorice candy, chocolate, gelatin candy, marshmallows, almond cookies, cream-filled cakes, marshmallows, etc.; sauces, including fruit sauces, chocolate sauces, etc.; edible gels; creams, including buttercream, batter, whipped cream, etc.; jams, including strawberry jam, jams and similar jams; bread or other starch products, including sweet breads, etc., or combinations thereof.

[0767] Suitable base compositions for embodiments of the present invention may include flour, yeast, water, salt, butter, eggs, milk, milk powder, alcohol, gelatin, nuts, chocolate, citric acid, tartaric acid, fumaric acid, natural flavorings, artificial flavorings, colorings, polyols, sorbitol, isomaltitol, maltitol, lactitol, malic acid, magnesium stearate, lecithin, hydrogenated glucose syrup, glycerin, natural or synthetic gums, starch, etc., or combinations thereof. These ingredients are generally considered safe (GRAS) and / or approved by the U.S. Food and Drug Administration (FDA).

[0768] In any of the confectionery described herein, the final mass concentrations of the STE, STC, GSTE, GSTC, ST-MRP, and / or G-ST-MRP compositions of the present invention are: 0.0001 wt%, 0.001 wt%, 0.01 wt%, 0.1 wt%, 1 wt%, 2 wt%, 3 wt%, 4 wt%, 5 wt%, 6 wt%, 7 wt%, 8 wt%, 9 wt%, 10 wt%, 11 wt%, 12 wt%, 13 wt%, 14 wt%, 15 wt%, 16 wt%, 17 wt%, 18 wt%, 19 wt%, 20 wt%, 21 wt%, 22 wt%, 23 wt%, 24 wt%, 25 wt%, 26 wt%, 27 wt%, 28 wt%, 29 wt%, 30 wt%, 31 wt%, 32 wt%, 33 wt%, 34 wt%, 35 wt%. %, 36wt%, 37wt%, 38wt%, 39wt%, 40wt%, 41wt%, 42wt%, 43wt%, 44wt%, 45wt%, 46wt%, 47wt%, 48wt%, 49wt%, 50wt%, 51wt%, 52wt%, 53wt%, 54wt%, 55wt%, 56wt%, 57wt%, 58wt%, 59wt%, 60wt%, 61wt%, 62wt%, 63wt%, 64wt%, 65wt%, 66wt%, 67wt%, 68wt%, 69wt%, 70wt%, 71wt%, 72wt%, 73wt%, 74wt%, 75wt%, 76wt%, 77wt%, 78wt%, 79wt%, 80wt%, or a weight concentration range defined by any two of the weight percentages mentioned above in this paragraph.

[0769] In a more specific embodiment, the final mass concentration range of the STE, STC, GSTE, GSTC, ST-MRP and / or G-ST-MRP compositions of the present invention in any confectionery described herein is: 0.001wt%-99wt%, 0.001wt%-75wt%, 0.001wt%-50wt%, 0.001wt%-25wt%, 0.001wt%-10wt%, 0.001wt%-5wt%, 0.001wt%-2wt%, 0.001wt%-1wt%, 0.001wt%-0.1wt%, 0.001wt%-0.1wt%, 0.001wt%-0.1wt%. %-0.01wt%, 0.01wt%-99wt%, 0.01wt%-75wt%, 0.01wt%-50wt%, 0.01wt%-25wt%., 0.01wt%-10wt%, 0.01wt%-5wt%, 0.01wt%-2wt%, 0. 01wt%-1wt%, 0.1wt%-99wt%, 0.1wt%-75wt%, 0.1wt%-50wt%, 0.1wt%-25wt%, 0.1wt%-10wt%, 0.1wt%-5wt%, 0.1wt%-2wt%, 0.1wt%-1wt %, 0.1wt%-0.5wt%, 1wt%-99wt%, 1wt%-75wt%, 1wt%-50wt%, 1wt%-25wt%, 1wt%-10wt%, 1wt%-5wt%, 5wt%-99wt%, 5wt%-75wt%, 5wt%-5 0wt%, 5wt%-25wt%, 5wt%-10wt%, 10wt%-99wt%, 10wt%-75wt%, 10wt%-50wt%, 10wt%-25wt%, 10wt%-15wt%, 20wt%-99wt%, 20wt%-75wt% 20wt%-50wt%, 30wt%-99wt%, 30wt%-75wt%, 30wt%-50wt%, 40wt%-99wt%, 40wt%-75wt%, 40wt%-50wt%, 50wt%-99wt%, 50wt%-75wt%, 60wt%-99wt%, 60wt%-75wt%, 70wt%-99wt%, 70wt%-75wt%, 80wt%-99wt%, 80wt%-90wt%, 90wt%-99wt%, or the weight concentration range defined by any two of the above weight percentages in this paragraph.

[0770] The base composition of a confectionery may optionally include other artificial or natural sweeteners, filler sweeteners, or combinations thereof. Filler sweeteners include caloric and non-caloric compounds. Non-limiting examples of filler sweeteners include sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose or fruit sugar, levulose, honey, unrefined sweeteners, galactose, syrups such as agave syrup or agave nectar, maple syrup, corn syrup, including high fructose corn syrup (HFCS); solids, tagatose, polyols (e.g., sorbitol, mannitol, xylitol, lactitol, erythritol, and maltitol), hydrogenated starch hydrolysate, isomaltulose, trehalose, or mixtures thereof. Generally, the amount of filler sweetener present in a confectionery ranges widely, depending on the specific embodiment of the confectionery and the desired sweetness. Those skilled in the art can readily determine the appropriate amount of filler sweetener.

[0771] C. Seasonings

[0772] In some embodiments, consumer products comprising the STE, STC, GSTE, GSTC, ST-MRP, and / or G-ST-MRP of the present invention are condiments. As used herein, a condiment is a composition used to enhance or improve the flavor of a food or beverage. Non-limiting examples of condiments include ketchup; mustard; barbecue sauce; butter; hot sauce; chutney; cocktail sauce; curry; marinades; fish sauce; horseradish; hot sauce; jelly, jam, caviar, or gravy; mayonnaise; peanut butter; cold thick sauce; toppinged mayonnaise; salad dressings (e.g., oil and vinegar, Caesar, French, ranch, vodka, Russian, Thousand Island, Italian, and balsamic vinegar), salsa; sauerkraut; soy sauce; steak sauce; syrup; tartar sauce; and Worcestershire sauce.

[0773] Seasoning bases typically comprise mixtures of various ingredients, non-limiting examples of which include media (e.g., water and vinegar); spices or seasonings (e.g., salt, pepper, garlic, mustard seed, onion, chili powder, turmeric, or combinations thereof); fruits, vegetables, or their products (e.g., tomatoes or tomato-based products (paste, puree), juices, juice peels, or combinations thereof); oils or oil emulsions, particularly vegetable oils; thickeners (e.g., xanthan gum, edible starch, other hydrocolloids, or combinations thereof); and emulsifiers (e.g., egg yolk solids, proteins, gum arabic, carob gum, guar gum, carrageenan gum, scutellaria baicalensis gum, carrageenan, pectin, propylene glycol alginate, sodium carboxymethyl cellulose, polysorbate, or combinations thereof). The formulation and preparation methods of seasoning bases are well known to those skilled in the art.

[0774] Typically, flavorings also contain calorie sweeteners, such as sucrose, high-fructose corn syrup, molasses, honey, or brown sugar. In exemplary embodiments of the flavorings provided herein, compositions comprising one or more of the STE, STC, GSTE, GSTC, ST-MRP, and / or G-ST-MRP of this application are used instead of conventional calorie sweeteners.

[0775] The flavoring composition may optionally include other natural and / or synthetic high-efficiency sweeteners, filler sweeteners, pH adjusters (e.g., lactic acid, citric acid, phosphoric acid, hydrochloric acid, acetic acid or combinations thereof), fillers, functional agents (e.g., pharmaceutical, nutrient or food or plant ingredients), flavoring agents, colorings or combinations thereof.

[0776] In any of the seasonings described herein, the STE, STC, GSTE, GSTC, ST-MRP and / or G-ST-MRP of the present invention may be present in the following final mass concentrations: 0.0001 wt%, 0.001 wt%, 0.01 wt%, 0.1 wt%, 1 wt%, 2 wt%, 3 wt%, 4 wt%, 5 wt%, 6 wt%, 7 wt%, 8 wt%, 9 wt%, 10 wt%, 11 wt%, 12 wt%, 13 wt%, 14 wt%, 15 wt%, 16 wt%, 17 wt%, 18 wt%, 19 wt%, 20 wt%, 21 wt%, 22 wt%, 23 wt%, 24 wt%, 25 wt%, 26 wt%, 27 wt%, 28 wt%, 29 wt%, 30 wt%, 31 wt%, 32 wt%, 33 wt%, 34 wt%, 35 wt%. wt%, 36wt%, 37wt%, 38wt%, 39wt%, 40wt%, 41wt%, 42wt%, 43wt%, 44wt%, 45wt%, 46wt%, 47wt%, 48wt%, 49wt%, 50wt%, 51wt%, 52wt%, 53wt%, 54wt%, 55wt%, 56wt%, 57wt%, 58wt%, 59wt%, 60wt%, 61wt%, 62wt%, 63wt%, 64wt%, 65wt%, 66wt%, 67wt%, 68wt%, 69wt%, 70wt%, 71wt%, 72wt%, 73wt%, 74wt%, 75wt%, 76wt%, 77wt%, 78wt%, 79wt%, 80wt%, or a weight concentration range defined by any two of the weight percentages above in this paragraph.

[0777] In a more specific embodiment, in any of the seasonings described herein, the STE, STC, GSTE, GSTC, ST-MRP and / or G-ST-MRP of the present invention may be present in the following final mass concentrations: 0.001wt%-99wt%, 0.001wt%-75wt%, 0.001wt%-50wt%, 0.001wt%-25wt%, 0.001wt%-10wt%, 0.001wt%-5wt%, 0.001wt%-2wt%, 0.001wt%-1wt%, 0.001wt%-0.1wt%, 0.001wt%-0.1wt%, 0.001wt%-0.1wt%. %-0.01wt%, 0.01wt%-99wt%, 0.01wt%-75wt%, 0.01wt%-50wt%, 0.01wt%-25wt%., 0.01wt%-10wt%, 0.01wt%-5wt%, 0.01wt%-2wt%, 0. 01wt%-1wt%, 0.1wt%-99wt%, 0.1wt%-75wt%, 0.1wt%-50wt%, 0.1wt%-25wt%, 0.1wt%-10wt%, 0.1wt%-5wt%, 0.1wt%-2wt%, 0.1wt%-1wt %, 0.1wt%-0.5wt%, 1wt%-99wt%, 1wt%-75wt%, 1wt%-50wt%, 1wt%-25wt%, 1wt%-10wt%, 1wt%-5wt%, 5wt%-99wt%, 5wt%-75wt%, 5wt%-5 0wt%, 5wt%-25wt%, 5wt%-10wt%, 10wt%-99wt%, 10wt%-75wt%, 10wt%-50wt%, 10wt%-25wt%, 10wt%-15wt%, 20wt%-99wt%, 20wt%-75wt% 20wt%-50wt%, 30wt%-99wt%, 30wt%-75wt%, 30wt%-50wt%, 40wt%-99wt%, 40wt%-75wt%, 40wt%-50wt%, 50wt%-99wt%, 50wt%-75wt%, 60wt%-99wt%, 60wt%-75wt%, 70wt%-99wt%, 70wt%-75wt%, 80wt%-99wt%, 80wt%-90wt%, 90wt%-99wt%, or the weight concentration range defined by any two of the above weight percentages in this paragraph.

[0778] D. Dairy products

[0779] A wide variety of dairy products can be manufactured using the STE, STC, GSTE, GSTC, ST-MRP, and / or G-ST-MRP of this invention. These products include, but are not limited to, milk, whole milk, buttermilk, skim milk, infant formula, condensed milk, milk powder, fermented milk, butter, clarified butter, white cheese, cream cheese, and various cheeses.

[0780] In any solid dairy product ingredient described herein, the final weight concentrations of STE, STC, GSTE, GSTC, ST-MRP and / or G-ST-MRP of the present invention may be 0.0001 wt%, 0.001 wt%, 0.01 wt%, 0.1 wt%, 1 wt%, 2 wt%, 3 wt%, 4 wt%, 5 wt%, 6 wt%, 7 wt%, 8 wt%, 9 wt%, 10 wt%, 11 wt%, 12 wt%, 13 wt%, 14 wt%, 15 wt%, 16 wt%, 17 wt%, 18 wt%, 19 wt%, 20 wt%, 21 wt%, 22 wt%, 23 wt%, 24 wt%, 25 wt%, 26 wt%, 27 wt%, 28 wt%, 29 wt%, 30 wt%, 31 wt%, 32 wt%, 33 wt%, 34 wt%, 35 wt% t%, 36wt%, 37wt%, 38wt%, 39wt%, 40wt%, 41wt%, 42wt%, 43wt%, 44wt%, 45wt%, 46wt%, 47wt%, 48wt%, 49wt%, 50wt%, 51wt%, 52wt%, 53wt%, 54wt%, 55wt%, 56wt%, 57wt%, 58wt%, 59wt%, 60wt%, 61wt%, 62wt%, 63wt%, 64wt%, 65wt%, 66wt%, 67wt%, 68wt%, 69wt%, 70wt%, 71wt%, 72wt%, 73wt%, 74wt%, 75wt%, 76wt%, 77wt%, 78wt%, 79wt%, 80wt%, or a weight concentration range defined by any two of the weight percentages above in this paragraph.

[0781] In a more specific embodiment, the STE, STC, GSTE, GSTC, ST-MRP and / or G-ST-MRP of the present invention may be present in any solid dairy product described herein, with a weight percentage range of 0.001wt%-99wt%, 0.001wt%-75wt%, 0.001wt%-50wt%, 0.001wt%-25wt%, 0.001wt%-10wt%, 0.001wt%-5wt%, 0.001wt%-2wt%, 0.001wt%-1wt%, 0.001wt%-0.1wt%, 0.001wt% -0.01wt%, 0.01wt%-99wt%, 0.01wt%-75wt%, 0.01wt%-50wt%, 0.01wt%-25wt%., 0.01wt%-10wt%, 0.01wt%-5wt%, 0.01wt%-2wt%, 0.0 1wt%-1wt%, 0.1wt%-99wt%, 0.1wt%-75wt%, 0.1wt%-50wt%, 0.1wt%-25wt%, 0.1wt%-10wt%, 0.1wt%-5wt%, 0.1wt%-2wt%, 0.1wt%-1wt% , 0.1wt%-0.5wt%, 1wt%-99wt%, 1wt%-75wt%, 1wt%-50wt%, 1wt%-25wt%, 1wt%-10wt%, 1wt%-5wt%, 5wt%-99wt%, 5wt%-75wt%, 5wt%-50 wt%, 5wt%-25wt%, 5wt%-10wt%, 10wt%-99wt%, 10wt%-75wt%, 10wt%-50wt%, 10wt%-25wt%, 10wt%-15wt%, 20wt%-99wt%, 20wt%-75wt% 20wt%-50wt%, 30wt%-99wt%, 30wt%-75wt%, 30wt%-50wt%, 40wt%-99wt%, 40wt%-75wt%, 40wt%-50wt%, 50wt%-99wt%, 50wt%-75wt%, 60wt%-99wt%, 60wt%-75wt%, 70wt%-99wt%, 70wt%-75wt%, 80wt%-99wt%, 80wt%-90wt%, 90wt%-99wt%, or the weight concentration range defined by any two of the above weight percentages in this paragraph.

[0782] Alternatively, in any liquid dairy product ingredient described herein, the final concentrations of the STE, STC, GSTE, GSTC, ST-MRP and / or G-ST-MRP of the present invention are 0.0001 ppm, 0.001 ppm, 0.01 ppm, 0.1 ppm, 1 ppm, 2 ppm, 5 ppm, 10 ppm, 15 ppm, 20 ppm, 25 ppm, 30 ppm, 35 ppm, 40 ppm, 45 ppm, 50 ppm, 55 ppm, 60 ppm, 65 ppm, 70 ppm, 75 ppm, 80 ppm, 85 ppm, 90 ppm, 100 ppm, 110 ppm, 120 ppm, 130 ppm, 140 ppm, 150 ppm, 160 ppm, 170 ppm, 180 ppm, 190 ppm, 200 ppm, 220 ppm, 240 ppm, 260 ppm, 280 ppm, 300 ppm, 320 ppm, 340 ppm, and 360 ppm. 380ppm, 400ppm, 420ppm, 440ppm, 460ppm, 480ppm, 500ppm, 525ppm, 550ppm, 575ppm, 600ppm, 625ppm, 650ppm, 675ppm, 700ppm, 725ppm, 750ppm, 775ppm, 800ppm , 825ppm, 850ppm, 875ppm, 900ppm, 925ppm, 950ppm, 975ppm, 1,000ppm, 1,200pp m, 1,400ppm, 1,600ppm, 1,800ppm, 2,000ppm, 2,200ppm, 2,400ppm, 2,600ppm, 2, 800ppm, 3,000ppm, 3,200ppm, 3,400ppm, 3,600ppm, 3,800ppm, 4,000ppm, 4,200ppm, 4,400ppm, 4,600ppm, 4,800ppm, 5,000ppm, 5,500ppm, 6,000ppm, 6,500ppm, 7,000ppm, 7,500ppm, 8,000ppm, 8,500ppm, 9,000ppm, 9,500ppm, 10,000ppm, 11,000ppm, 12,000ppm, 13,000ppm, 14,000ppm, 15,000ppm, or a range defined by any pair of the above concentration values ​​in this paragraph.

[0783] In a more specific embodiment, the final concentration range of STE, STC, GSTE, GSTC, ST-MRP and / or G-ST-MRP in the liquid emulsion mixture of the present invention is 1ppm-15,000ppm, 1ppm-10,000ppm, 1ppm-5,000ppm, 10ppm-1,000ppm, 50ppm-900ppm, 50ppm-600ppm, 50ppm-500ppm, 50ppm-400ppm, 50ppm-300ppm, 50ppm-200ppm, 100ppm-600ppm, 100ppm-500ppm, 100 ppm-400ppm, 100ppm-300ppm, 100ppm-200ppm, 125ppm-600ppm, 125ppm-500ppm, 125ppm-400ppm, 125ppm-300ppm, 125ppm-200ppm, 150ppm- 600ppm, 150ppm-500ppm, 150ppm-500ppm, 150ppm-400ppm, 150ppm-300ppm, 150ppm-200ppm, 200ppm-600ppm, 200ppm-500ppm, 200ppm-400p pm, 200ppm-300ppm, 300ppm-600ppm, 300ppm-500ppm, 300ppm-400ppm, 400ppm-600ppm, 500ppm-600ppm, 20ppm-200ppm, 20ppm-180ppm, 20pp m-160ppm, 20ppm-140ppm, 20ppm-120ppm, 20ppm-100ppm, 20ppm-80ppm, 20ppm-60ppm, 20ppm-40ppm, 40ppm-150ppm, 40ppm-130ppm, 40ppm- 100ppm, 40ppm-90ppm, 40ppm-70ppm, 40ppm-50ppm, 20ppm-100ppm, 40ppm-100ppm, 50ppm-100ppm, 60ppm-100ppm, 80ppm-100ppm, 5ppm-100p The concentration values ​​specified in this paragraph are: 5 ppm, 95 ppm, 90 ppm, 85 ppm, 75 ppm, 65 ppm, 50 ppm, 55 ppm, 45 ppm, 35 ppm, 20 ppm, 15 ppm, 10 ppm, any of the above concentration values, or the range defined by any pair of the above concentration values ​​in this paragraph.

[0784] E. Grain Composition

[0785] In some embodiments, consumer products comprising one or more STE, STC, GSTE, GSTC, ST-MRP, and / or G-ST-MRP of the present invention are cereal compositions. Cereal compositions are typically consumed as a staple food or snack. Non-limiting examples of cereal compositions used in specific embodiments include instant cereals and hot cereals. Instant cereals are cereals that can be consumed by consumers without further processing (i.e., cooking). Examples of instant cereals include breakfast cereals and snack bars. Breakfast cereals are typically processed into fragments, flakes, puffed, or extruded forms. Breakfast cereals are typically eaten cold and often mixed with milk and / or fruit. Snack bars include, for example, energy bars, rice cakes, oat bars, and nutrition bars. Hot cereals are typically cooked in milk or water before consumption. Non-limiting examples of hot cereals include coarse cornmeal, porridge, cornmeal mush, rice, oats, and oat flakes.

[0786] Cereal compositions typically comprise at least one cereal ingredient. As used herein, the term "cereal ingredient" refers to materials such as whole or partial grains, whole or partial seeds, and whole or partial grasses. Non-limiting examples of cereal ingredients used in specific embodiments include corn, wheat, rice, barley, bran, bran endosperm, charred broken wheat, sorghum, millet, oats, rye, triticale, buckwheat, forneomi, quinoa, beans, soybeans, amaranth, Ethiopian thrush, spelt wheat, and kaniwa.

[0787] The cereal composition comprises one or more STE, STC, GSTE, GSTC, ST-MRP and / or G-ST-MRP of this application and at least one cereal ingredient. The STE, STC, GSTE, GSTC, ST-MRP and / or G-ST-MRP of this application can be added to the cereal composition in various ways, such as as a coating, as frosting, as syrup, or as a matrix mixture (i.e., added as an ingredient of the cereal formulation prior to the preparation of the final cereal product).

[0788] Therefore, in some embodiments, one or more STEs, STCs, GSTEs, GSTCs, ST-MRPs, and / or G-ST-MRPs of this application may be added as a matrix mixture to the grain composition. In one embodiment, one or more STEs, STCs, GSTEs, GSTCs, ST-MRPs, and / or G-ST-MRPs are mixed with the hot grains before cooking to provide a sweetened hot grain product. In another embodiment, one or more STEs, STCs, GSTEs, GSTCs, ST-MRPs, and / or G-ST-MRPs are mixed with the grain matrix before the grains are extruded.

[0789] In some embodiments, one or more STEs, STCs, GSTEs, GSTCs, ST-MRPs, and / or G-ST-MRPs are added as a coating to the grain composition, for example, by mixing with a food-grade oil and applying the mixture to the grain. In different embodiments, one or more STEs, STCs, GSTEs, GSTCs, ST-MRPs, and / or G-ST-MRPs and food-grade oils can be applied to the grain separately by first applying the oil or a sweetener. Non-limiting examples of food-grade oils used in specific embodiments include vegetable oils such as corn oil, soybean oil, cottonseed oil, peanut oil, coconut oil, low-canola oil, olive oil, sesame seed oil, palm oil, palm kernel oil, and mixtures thereof. In yet another embodiment, food-grade fat can be used instead of oil if the fat is melted before being applied to the grain.

[0790] In another embodiment, one or more STEs, STCs, GSTEs, GSTCs, ST-MRPs, and / or G-ST-MRPs are added as a syrup to the cereal composition. Non-limiting examples of syrup agents used in specific embodiments include corn syrup, honey syrup and honey syrup solids, maple syrup and maple syrup solids, sucrose, isomaltitol, polydextrose, polyols, hydrogenated starch hydrolysates, aqueous solutions thereof, and mixtures thereof. In another such embodiment, one or more STEs, STCs, GSTEs, GSTCs, ST-MRPs, and / or G-ST-MRPs are applied as a syrup by combining it with a syrup agent and food-grade oils or fats, and the mixture is applied to the cereal. In yet another embodiment, a gum-based system such as gum arabic, carboxymethyl cellulose, or alginate may be added to the syrup to provide structural support. Additionally, the syrup may contain colorants and flavorings.

[0791] In another embodiment, one or more STEs, STCs, GSTEs, GSTCs, ST-MRPs, and / or G-ST-MRPs are added as frosting to the cereal composition. In one such embodiment, one or more STEs, STCs, GSTEs, GSTCs, ST-MRPs, and / or G-ST-MRPs are combined with water and a frosting agent, and then applied to the cereal. Non-limiting examples of frosting agents used in specific embodiments include maltodextrin, sucrose, starch, polyols, and mixtures thereof. Frosting may also include food-grade oils, food-grade fats, colorants, and / or flavorings.

[0792] In any embodiment described in this application, the final concentration of one or more STE, STC, GSTE, GSTC, ST-MRP and / or G-ST-MRP in the cereal composition may be 0.0001 wt%, 0.001 wt%, 0.01 wt%, 0.1 wt%, 1 wt%, 2 wt%, 3 wt%, 4 wt%, 5 wt%, 6 wt%, 7 wt%, 8 wt%, 9 wt%, 10 wt%, 11 wt%, 12 wt%, 13 wt%, 14 wt%, 15 wt%, 16 wt%, 17 wt%, 18 wt%, 19 wt%, 20 wt%, 21 wt%, 22 wt%, 23 wt%, 24 wt%, 25 wt%, 26 wt%, 27 wt%, 28 wt%, 29 wt%, 30 wt%, 31 wt%, 32 wt%, 33 wt%, 34 wt%, etc. t%, 35wt%, 36wt%, 37wt%, 38wt%, 39wt%, 40wt%, 41wt%, 42wt%, 43wt%, 44wt%, 45wt%, 46wt% , 47wt%, 48wt%, 49wt%, 50wt%, 51wt%, 52wt%, 53wt%, 54wt%, 55wt%, 56wt%, 57wt%, 58wt%, 59 wt%, 60wt%, 61wt%, 62wt%, 63wt%, 64wt%, 65wt%, 66wt%, 67wt%, 68wt%, 69wt%, 70wt%, 71wt%, 72wt%, 73wt%, 74wt%, 75wt%, 76wt%, 77wt%, 78wt%, 79wt%, 80wt%, or any of the above-mentioned pair of concentration values ​​defined in this paragraph.

[0793] In some embodiments, the final concentration of one or more STE, STC, GSTE, GSTC, ST-MRP and / or G-ST-MRP in any cereal composition described herein may be 0.001wt%-99wt%, 0.001wt%-75wt%, 0.001wt%-50wt%, 0.001wt%-25wt%, 0.001wt%-10wt%, 0.001wt%-5wt%, 0.001wt%-2wt%, 0.001wt%-1wt%, 0.001wt%-0.1wt%, or 0.001wt%-0. 01wt%, 0.01wt%-99wt%, 0.01wt%-75wt%, 0.01wt%-50wt%, 0.01wt%-25wt%, 0.01wt%-10wt%, 0.01wt%-5wt%, 0.01wt%-2wt%, 0.01w t%-1wt%, 0.1wt%-99wt%, 0.1wt%-75wt%, 0.1wt%-50wt%, 0.1wt%-25wt%, 0.1wt%-10wt%, 0.1wt%-5wt%, 0.1wt%-2wt%, 0.1wt%-1wt% , 0.1wt%-0.5wt%, 1wt%-99wt%, 1wt%-75wt%, 1wt%-50wt%, 1wt%-25wt%, 1wt%-10wt%, 1wt%-5wt%, 5wt%-99wt%, 5wt%-75wt%, 5wt%- 50wt%, 5wt%-25wt%, 5wt%-10wt%, 10wt%-99wt%, 10wt%-75wt%, 10wt%-50wt%, 10wt%-25wt%, 10wt%-15wt%, 20wt%-99wt%, 20wt%-75 wt%, 20wt%-50wt%, 30wt%-99wt%, 30wt%-75wt%, 30wt%-50wt%, 40wt%-99wt%, 40wt%-75wt%, 40wt%-50wt%, 50wt%-99wt%, 50wt%-75wt%, 60wt%-99wt%, 60wt%-75wt%, 70wt%-99wt%, 70wt%-75wt%, 80wt%-99wt%, 80wt%-90wt%, 90wt%-99wt%, or any of the above pairs of concentration values ​​defined in this paragraph.

[0794] F. Chewing composition

[0795] In some embodiments, consumer products comprising one or more of the STE, STC, GSTE, GSTC, ST-MRP, and / or G-ST-MRP of the present invention are chewing compositions. The term "chewing composition" includes chewing gum compositions, chewing tobacco, smokeless tobacco, snuff, chewing gum, and other compositions that are chewed and subsequently spat out.

[0796] Chewing gum compositions typically comprise a water-soluble portion and a water-insoluble, chewable gum base portion. The water-soluble portion, which typically includes one or more of the STE, STC, GSTE, GSTC, ST-MRP, and / or G-ST-MRP of the present invention, dissipates along with a portion of the flavoring agent over a period of time during chewing. The insoluble gum base portion remains in the oral cavity. The insoluble gum base generally determines whether the gum is considered chewing gum, bubble gum, or a functional gum.

[0797] The insoluble gum base, which is typically present in the chewing gum composition in an amount of about 15 wt% to about 35 wt%, typically comprises elastomers, softeners (plasticizers), emulsifiers, resins, and fillers. Such ingredients are generally considered food-grade, are considered safe (GRA), and / or have been approved by the U.S. Food and Drug Administration (FDA).

[0798] The elastomer is the main component of the gum base, providing the chewing gum with rubbery and adhesive properties. It can include one or more natural rubbers (e.g., smoky latex, liquid latex, or rubber latex); natural gums (e.g., jelutong, perillo, sorva, massaranduba rubber, massaranduba chocolate, nispero, rosindinha, chicle, gutta-kan kang)); or synthetic elastomers (e.g., butadiene-styrene copolymers, isobutylene-isoprene copolymers, polybutadiene, polyisobutylene, and vinyl polymer elastomers). In a particular embodiment, the elastomer is present in the gum base in an amount from about 3 wt% to about 50 wt% of the gum base.

[0799] Resins are used to modify the strength of the adhesive base and help soften the elastomeric component of the adhesive base. Non-limiting examples of suitable resins include rosin esters, terpene resins (e.g., terpene resins derived from α-pinene, β-pinene, and / or D-limonene), polyvinyl acetate, polyvinyl alcohol, ethylene vinyl acetate, and vinyl acetate-vinyl laurate copolymers. Non-limiting examples of rosin esters include glycerol esters of partially hydrogenated rosin, glycerol esters of polymerized rosin, glycerol esters of partially dimerized rosin, glycerol esters of rosin, pentaerythritol esters of partially hydrogenated rosin, methyl esters of rosin, or methyl esters of partially hydrogenated rosin. In some embodiments, the resin is present in the adhesive base in an amount from about 5 wt% to about 75 wt% of the adhesive base.

[0800] Softeners, also known as plasticizers, are used to improve the chewability and / or mouthfeel of chewing gum compositions. Typically, softeners include oils, fats, waxes, and emulsifiers. Non-limiting examples of oils and fats include tallow, hydrogenated tallow, hydrogenated or partially hydrogenated vegetable oils (e.g., soybean, rapeseed, cottonseed, sunflower, palm, coconut, corn, safflower, or palm kernel oil), cocoa butter, glyceryl monostearate, glyceryl triacetate, rosin glyceryl esters, lecithin, monoglycerides, diglycerides, acetylated monoglycerides of triglycerides, and free fatty acids. Non-limiting examples of waxes include polypropylene / polyethylene / Fischer-Tropsch wax, paraffin wax, microcrystalline wax, and natural waxes (e.g., candlewood, beeswax, and palm wax). Microcrystalline waxes, especially those with high crystallinity and high melting points, may also be used as base agents or texture modifiers. In some embodiments, the softener is present in the gum base at an amount from about 0.5 wt% to about 25 wt% of the gum base.

[0801] Emulsifiers are used to form a homogeneous dispersion of the insoluble and soluble phases of a chewing gum composition and also have plasticizing properties. Suitable emulsifiers include glyceryl monostearate (GMS), lecithin (phosphatidylcholine), polyglycerol polyricinoleic acid (PPGR), fatty acid monoglycerides and diglycerides, glyceryl distearate, quercetin, acetylated monoglycerides, glyceryl triacetate, and magnesium stearate. In some embodiments, the emulsifier is present in the gum base in an amount from about 2 wt% to about 30 wt% of the gum base.

[0802] The chewing gum composition may also include additives or fillers in the gum base and / or soluble portion of the chewing gum composition. Suitable additives and fillers include lecithin, inulin, polydextrin, calcium carbonate, magnesium carbonate, magnesium silicate, ground limestone, aluminum hydroxide, aluminum silicate, talc, clay, alumina, titanium dioxide, and calcium phosphate. In some embodiments, lecithin may be used as an inert filler to reduce the tackiness of the chewing gum composition. In other embodiments, lactic acid copolymers, proteins (e.g., gluten and / or corn gluten) and / or guar beans may be used to create a more biodegradable gum. The amount of additives or fillers present in the gum base is generally up to about 20 wt% of the gum base. Other optional ingredients include colorants, whitening agents, preservatives, and flavoring agents.

[0803] In some embodiments of the chewing gum composition, the gum base accounts for about 5 wt% to about 95 wt% of the chewing gum composition, preferably about 15 wt% to about 50 wt%, more preferably about 20 wt% to about 30 wt%.

[0804] The soluble portion of the chewing gum composition may optionally include other artificial or natural sweeteners, filler sweeteners, softeners, emulsifiers, flavoring agents, coloring agents, additives, fillers, functional agents (e.g., pharmaceuticals or nutrients) or combinations thereof. Suitable examples of softeners and emulsifiers have been described above.

[0805] Filler sweeteners include caloric and non-caloric compounds. Non-limiting examples of block sweeteners include sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, high-fructose corn syrup, levulose, galactose, corn syrup solids, tagatose, polyols (e.g., sorbitol, mannitol, xylitol, lactitol, erythritol, and maltitol), hydrogenated starch hydrolysate, isomaltulose, trehalose, or mixtures thereof. In some embodiments, the filler sweetener is present in the chewing gum composition in an amount from about 1 wt% to about 75 wt% of the chewing gum composition.

[0806] Flavoring agents can be used in the insoluble gum base or soluble portion of a chewing gum composition. Such flavoring agents can be natural or artificial. In some embodiments, the flavoring agent includes essential oils, such as oils produced from plants or fruits, peppermint oil, spearmint oil, other peppermint oils, clove oil, cinnamon oil, wintergreen oil, laurel oil, thyme, cedarwood, nutmeg, polyspices, sage, mace, and almond. In other embodiments, the flavoring agent includes plant extracts or fruit flavorings, examples of which include: apple, banana, watermelon, pear, peach, grape, strawberry, raspberry, cherry, plum, pineapple, apricot, and mixtures thereof. In yet another embodiment, the flavoring agent includes citrus flavorings, such as extracts, flavorings, or oils of lemon, lime, orange, tangerine, grapefruit, lemongrass, or kumquat.

[0807] In some embodiments, the chewing gum composition comprises one or more of the STE, STC, GSTE, GSTC, ST-MRP and / or G-ST-MRP of the present invention, and a gum base.

[0808] In any chewing gum composition described herein, the final mass concentration of one or more of the STE, STC, GSTE, GSTC, ST-MRP and / or G-ST-MRP of the present invention in the chewing gum composition is 0.0001 wt%, 0.001 wt%, 0.01 wt%, 0.1 wt%, 1 wt%, 2 wt%, 3 wt%, 4 wt%, 5 wt%, 6 wt%, 7 wt%, 8 wt%, 9 wt%, 10 wt%, 11 wt%, 12 wt%, 13 wt%, 14 wt%, 15 wt%, 16 wt%, 17 wt%, 18 wt%, 19 wt%, 20 wt%, 21 wt%, 22 wt%, 23 wt%, 24 wt%, 25 wt%, 26 wt%, 27 wt%, 28 wt%, 29 wt%, 30 wt%, 31 wt%, 32 wt%, 33 wt%, etc. 34wt%, 35wt%, 36wt%, 37wt%, 38wt%, 39wt%, 40wt%, 41wt%, 42wt%, 43wt%, 44wt%, 45wt%, 46wt% , 47wt%, 48wt%, 49wt%, 50wt%, 51wt%, 52wt%, 53wt%, 54wt%, 55wt%, 56wt%, 57wt%, 58wt%, 59wt %, 60wt%, 61wt%, 62wt%, 63wt%, 64wt%, 65wt%, 66wt%, 67wt%, 68wt%, 69wt%, 70wt%, 71wt%, 72wt%, 73wt%, 74wt%, 75wt%, 76wt%, 77wt%, 78wt%, 79wt%, 80wt%, or a range of weight concentrations defined by any two of the weight percentages above in this paragraph.

[0809] In a more specific embodiment, one or more of the STE, STC, GSTE, GSTC, ST-MRP and / or G-ST-MRP of the present invention may be present in any of the chewing gum compositions in the following final mass percentages: 0.001wt%-99wt%, 0.001wt%-75wt%, 0.001wt%-50wt%, 0.001wt%-25wt%, 0.001wt%-10wt%, 0.001wt%-5wt%, 0.001wt%-2wt%, 0.001wt%-1wt%, 0.001wt%-0.1wt%. 0.001wt%-0.01wt%, 0.01wt%-99wt%, 0.01wt%-75wt%, 0.01wt%-50wt%, 0.01wt%-25wt%, 0.01wt%-10wt%, 0.01wt%-5wt%, 0.01wt%-2w t%, 0.01wt%-1wt%, 0.1wt%-99wt%, 0.1wt%-75wt%, 0.1wt%-50wt%, 0.1wt%-25wt%, 0.1wt%-10wt%, 0.1wt%-5wt%, 0.1wt%-2wt%, 0.1wt% -1wt%, 0.1wt%-0.5wt%, 1wt%-99wt%, 1wt%-75wt%, 1wt%-50wt%, 1wt%-25wt%, 1wt%-10wt%, 1wt%-5wt%, 5wt%-99wt%, 5wt%-75wt%, 5wt %-50wt%, 5wt%-25wt%, 5wt%-10wt%, 10wt%-99wt%, 10wt%-75wt%, 10wt%-50wt%, 10wt%-25wt%, 10wt%-15wt%, 20wt%-99wt%, 20wt%-75w t%, 20wt%-50wt%, 30wt%-99wt%, 30wt%-75wt%, 30wt%-50wt%, 40wt%-99wt%, 40wt%-75wt%, 40wt%-50wt%, 50wt%-99wt%, 50wt%-75wt%, 60wt%-99wt%, 60wt%-75wt%, 70wt%-99wt%, 70wt%-75wt%, 80wt%-99wt%, 80wt%-90wt%, 90wt%-99wt%, or the weight concentration range defined by any two of the weight percentages above in this paragraph.

[0810] G. Desktop sweetener composition

[0811] Typically, sugar substitutes lack certain sugar-related flavor properties, especially for solid tabletop sweeteners. To address this need, the inventors of this invention have developed tabletop sugar substitutes that are more palatable than those generally known. Specifically, in some embodiments, this invention provides an oral consumer product comprising one or more of the present invention's STE, STC, GSTE, GSTC, ST-MRP, and / or G-ST-MRP, in the form of an oral consumer product tabletop sweetener composition. In one embodiment, the oral consumer product tabletop sweetener composition has a flavor similar to molasses.

[0812] In some embodiments, the tabletop sweetener composition may further comprise at least one filler, additive, anti-caking agent, functional ingredient, or combination thereof.

[0813] Suitable "fillers" include, but are not limited to, maltodextrin (10DE, 18DE, or 5DE), corn syrup solids (20 or 36DE), sucrose, fructose, glucose, invert sugar, sorbitol, xylose, ribose, mannose, xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomaltitol, maltose, tagatose, lactose, inulin, glycerol, propylene glycol, polyols, polydextrose, fructooligosaccharides, cellulose and cellulose derivatives, and mixtures thereof. Furthermore, according to other embodiments of this application, granulated sugars (sucrose) or other caloric sweeteners (such as crystalline fructose, other carbohydrates, or sugar alcohols) can be used as fillers because they provide good uniformity of content without significantly increasing calories.

[0814] As used herein, the phrases "anti-caking agent" and "flow agent" refer to any composition that contributes to uniformity of content and uniform dissolution. In some embodiments, non-limiting anti-caking agents include tartaric acid, calcium aluminum silicate (kaolin), calcium silicate, calcium carbonate, calcium silicate, magnesium carbonate, magnesium silicate, monocalcium, dicalcium, and tricalcium orthophosphate, potassium silicate, silica, sodium aluminum silicate, stearate, microcrystalline cellulose (Avicel, FMC BioPolymer, Philadelphia, Pennsylvania), and tricalcium phosphate. In one embodiment, the anti-caking agent is present in the tabletop sweetener composition at an amount of about 0.001 wt% to about 3 wt% of the tabletop sweetener composition.

[0815] Desktop sweetener compositions may be packaged in any form known in the art. Non-limiting forms include, but are not limited to, powder, granule, resealable pouch, tablet, sachet, granules, cubes, solids, and liquids.

[0816] In one embodiment, the tabletop sweetener composition is a single-serving (partially controlled) sealed pouch comprising a dry mix. The dry mix formulation typically comprises powder or granules. While the tabletop sweetener composition can be packaged in any size, a non-limiting example of a conventionally portion-controlled tabletop sweetener package is approximately 2.5 x 1.5 inches containing approximately 1 g of sweetener composition, with a sweetness equivalent to two teaspoons of granulated sugar (approximately 8 g). The amount of the composition of this application, or the sweetener composition containing the composition, can vary. In some embodiments, in a dry-mix tabletop sweetener formulation, the amount of the composition of this application is approximately 1% (w / w) to approximately 10% (w / w) of the tabletop sweetener composition.

[0817] Embodiments of solid tabletop sweeteners include cubes and tablets. A non-limiting example of a conventional cube is a sugar granule, equivalent in size to a standard cube, approximately 2.2 × 2.2 × 2.2 cm³ and weighing approximately 8 g. In one embodiment, the solid tabletop sweetener is a tablet or any other form well known to those skilled in the art.

[0818] The tabletop sweetener composition can also be in liquid form, wherein one or more STE, STC, GSTE, GSTC, ST-MRP, and / or G-ST-MRP of the present invention are combined with a liquid carrier. Non-limiting examples of carriers suitable for liquid tabletop sweeteners include water, alcohols, polyols, glycerol or citrate groups dissolved in water, and mixtures thereof. To obtain a desired sweetness profile, the sweetness equivalent of the tabletop sweetener composition can be varied for any form described herein or known in the art. For example, the tabletop sweetener composition may include a sweetness equivalent to an equivalent amount of standard sugar. In another embodiment, the tabletop sweetener composition may include a sweetness up to 100 times that of an equivalent amount of sugar. In another embodiment, the sweetness of the tabletop sweetener composition may include up to 90, 80, 70, 60, 50, 40, 30, 20, 10, 9, 8, 7, 6, 5, 4, 3, and 2 times the equivalent amount of sugar.

[0819] In any tabletop sweetener composition described herein, the final mass concentration of one or more STE, STC, GSTE, GSTC, ST-MRP and / or G-ST-MRP in the tabletop sweetener composition is: 0.0001 wt%, 0.001 wt%, 0.01 wt%, 0.1 wt%, 1 wt%, 2 wt%, 3 wt%, 4 wt%, 5 wt%, 6 wt%, 7 wt%, 8 wt%, 9 wt%, 10 wt%, 11 wt%, 12 wt%, 13 wt%. , 14wt%, 15wt%, 16wt%, 17wt%, 18wt%, 19wt%, 20wt%, 21wt%, 22wt%, 23wt%, 24wt%, 25wt%, 26wt%, 27wt%, 28wt%, 29wt%, 30wt%, 31wt%, 32wt%, 33wt%, 34wt%, 35wt%, 36wt%, 37wt%, 38wt%, 39wt%, 40wt%, 41wt%, 42wt%, 43wt%, 44 wt%, 45wt%, 46wt%, 47wt%, 48wt%, 49wt%, 50wt%, 51wt%, 52wt%, 53wt%, 54wt%, 55wt%, 56wt%, 57wt%, 58wt%, 59w t%, 60wt%, 61wt%, 62wt%, 63wt%, 64wt%, 65wt%, 66wt%, 67wt%, 68wt%, 69wt%, 70wt%, 71wt%, 72wt%, 73wt%, 74wt% 75wt%, 76wt%, 77wt%, 78wt%, 79wt%, 80wt%, 81wt%, 82wt%, 83wt%, 84wt%, 85wt%, 86wt%, 87wt%, 88wt%, 89wt%, 90wt%, 91wt%, 92wt%, 93wt%, 94wt%, 95wt%, 96wt%, 97wt%, 98wt%, 99wt%, or 100wt%, or a weight concentration range defined by any two of the weight percentages above in this paragraph.

[0820] In a more specific embodiment, one or more of the STE, STC, GSTE, GSTC, ST-MRP and / or G-ST-MRP of the present invention may be present in any of the tabletop sweetener compositions in the following final mass percentages: 0.001wt%-99wt%, 0.001wt%-75wt%, 0.001wt%-50wt%, 0.001wt%-25wt%, 0.001wt%-10wt%, 0.001wt%-5wt%, 0.001wt%-2wt%, 0.001wt%-1wt%, 0.001wt%-0.1wt%. 0.001wt%-0.01wt%, 0.01wt%-99wt%, 0.01wt%-75wt%, 0.01wt%-50wt%, 0.01wt%-25wt%, 0.01wt%-10wt%, 0.01wt%-5wt%, 0.01wt%-2w t%, 0.01wt%-1wt%, 0.1wt%-99wt%, 0.1wt%-75wt%, 0.1wt%-50wt%, 0.1wt%-25wt%, 0.1wt%-10wt%, 0.1wt%-5wt%, 0.1wt%-2wt%, 0.1wt% -1wt%, 0.1wt%-0.5wt%, 1wt%-99wt%, 1wt%-75wt%, 1wt%-50wt%, 1wt%-25wt%, 1wt%-10wt%, 1wt%-5wt%, 5wt%-99wt%, 5wt%-75wt%, 5wt %-50wt%, 5wt%-25wt%, 5wt%-10wt%, 10wt%-99wt%, 10wt%-75wt%, 10wt%-50wt%, 10wt%-25wt%, 10wt%-15wt%, 20wt%-99wt%, 20wt%-75w t%, 20wt%-50wt%, 30wt%-99wt%, 30wt%-75wt%, 30wt%-50wt%, 40wt%-99wt%, 40wt%-75wt%, 40wt%-50wt%, 50wt%-99wt%, 50wt%-75wt%, 60wt%-99wt%, 60wt%-75wt%, 70wt%-99wt%, 70wt%-75wt%, 80wt%-99wt%, 80wt%-90wt%, 90wt%-99wt%, or the weight concentration range defined by any two of the weight percentages above in this paragraph.

[0821] H. Pharmaceutical Composition

[0822] In some embodiments, one or more STE, STC, GSTE, GSTC, ST-MRP, and / or G-ST-MRP of the present invention may be used in pharmaceutical compositions. As used herein, the term "pharmaceutical composition" includes solids, gases, and liquids that are ingestible materials with pharmaceutical value, such as oral or orally administered cough syrups, cough drops, pharmaceutical sprays, vitamins, and chewable pharmaceutical tablets. Cavities in the form of pills, tablets, sprays, capsules, syrups, drops, lozenges, powders, etc.

[0823] I. Oral hygiene composition

[0824] In some embodiments, one or more STE, STC, GSTE, GSTC, ST-MRP and / or G-ST-MRP of the present invention can be used in oral hygiene compositions. As used herein, "oral hygiene compositions" include mouthwash, mouth rinse, breath freshener, toothpaste, tooth polish, dental cleaning agent, oral spray, teeth whitening agent, soap, perfume, etc.

[0825] J. Cosmetic Compositions

[0826] In some embodiments, one or more STE, STC, GSTE, GSTC, ST-MRP and / or G-ST-MRP of the present invention can be used in cosmetic compositions to enhance the fragrance of cosmetic or skin care products. As used herein, the term "cosmetic composition" refers to a composition formulated for topical application to the skin that has a pleasant color, odor and feel, and does not cause unacceptable discomfort (tingling, tightness or redness) that would prevent a consumer from using it.

[0827] Cosmetic compositions can preferably be formulated in the form of emulsions, such as W / O (water-in-oil), O / W (oil-in-water), W / O / W (water-in-oil-in-water), O / W / O (oil-in-water-in-oil), PIT emulsions, Pickering emulsions, low-oil-content emulsions, microemulsions, or nanoemulsions, such as solutions in oil (fatty oils or fatty acid esters, especially C6-C32 fatty acid C2-C30 esters) or silicone oils, dispersants, suspending agents, creams, emulsions, or milk, depending on the manufacturing method and ingredients, gels (including hydrogels, aqueous dispersible gels, oleogels), sprays for cosmetic wipes (e.g., pump sprays or propellant sprays) or foams or impregnations, detergents (e.g., soaps, synthetic detergents), liquid detergents, shower and bath preparations, bath products (capsules, oils, tablets, salts, bath salts, soaps, etc.), effervescent agents, skin care products (e.g., emulsions as above). Ointments, pastes, gels (as described above), oils, balms, serums, powders (e.g., flour, talcum powder), masks, pens, sticks, rollers, pumps, aerosols (foaming, non-foaming, or foaming), deodorants and / or antiperspirants, mouthwashes and mouthwashes, foot care products (including keratin, deodorants), insect repellents, sunscreens, after-sun preparations, shaving products, aftershave balms, preshave and aftershave lotions, depilatory agents, hair care products such as shampoos (as described above), ointments, pastes, gels (as described above), oils, balms, serums, powders (e.g., flour, talcum powder), masks, pens, sticks, rollers, pumps, aerosols (foaming, non-foaming, or foaming), deodorants and / or antiperspirants, mouthwashes and mouthwashes, foot care products (including keratin, deodorants), insect repellents, sunscreens, aftershave preparations, shaving products, aftershave balms, preshave and aftershave lotions, depilatory agents, hair care products such as shampoos ( This includes 2-in-1 shampoos, anti-dandruff shampoos, baby shampoos, dry scalp shampoos, concentrated shampoos, conditioners, tonics, hair lotions, shampoos, styling creams, hair oils, perming and styling lotions, hair gels, styling aids (e.g., gels or waxes), hair smoothing agents (anti-tangling agents, relaxants), hair dyes such as temporary direct hair dyes, semi-permanent hair dyes, permanent hair dyes, conditioners, mousses, eye care products, cosmetic removers, or baby products.

[0828] K. Smoking Combinations

[0829] In some embodiments, one or more STE, STC, GSTE, GSTC...

Claims

1. A method for preparing a sweetener composition comprising a Maillard reaction product and one or more co-sweeteners, wherein the co-sweetener is a steviol glycoside selected from any one or a combination of RD, RM, and RA, wherein, The mass ratio of the Maillard reaction product to the co-sweetener is 25:75-75:25; this sweetener composition can reduce the astringency, sourness and / or bitterness of food. This method includes the following steps: preparing a Maillard reaction mixture consisting of the following substances: (a) Glycosylated sporothin (b) One or more amine donors having a free amino group, (c) Sugar donors, The reaction mixture was heated at a temperature of 50-250°C to form Maillard reaction products, wherein (a), (b) and (c) undergo Maillard reaction; The Maillard reaction product is mixed with the co-sweetener to form a sweetener composition.

2. The method according to claim 1, wherein the food is a beverage.

3. The method according to claim 1, wherein the co-sweetener is selected from RD, RM, or a combination thereof.

4. The method according to claim 1, wherein the co-sweetener is RM, and the mass ratio of the Maillard reaction product to the co-sweetener is 2:5-5:5; or the co-sweetener is RD, and the mass ratio of the Maillard reaction product to the co-sweetener is 2:4-4:

4.

5. A sweetener composition prepared by the method according to any one of claims 1-4.

6. A food product comprising the sweetener composition of claim 5 and a flavoring agent, wherein the flavoring agent is selected from oil-phase flavoring agents, aqueous-phase flavoring agents, fruit juice concentrate flavorings, oil-phase flavoring agent fractions or crude extracts, plant-derived flavoring agents or flavoring agent derivatives, animal-derived flavoring agents or flavoring agent derivatives, wherein the astringency, sourness, and / or bitterness of the food product is reduced. in, The concentration of Maillard reaction products in food is 10-600 ppm.

7. The food product according to claim 6, wherein, The co-sweetener is RM, and the mass ratio of the Maillard reaction product to the co-sweetener is 2:5-5:5; or the co-sweetener is RD, and the mass ratio of the Maillard reaction product to the co-sweetener is 2:4-4:

4.

8. The food product according to claim 6, wherein, The sugar donor comes from plant sources.

9. The food product according to claim 6, wherein, The sugar donor is honey.

10. The food product according to any one of claims 6-9, wherein, The food also includes one or more fruit / berry juices selected from cranberries, oranges, sea buckthorn, mangoes, and bananas.

11. The food product according to any one of claims 6-9, wherein, The food also includes one or more fruits selected from blood oranges and limes.

12. The food product according to any one of claims 6-9, wherein, The flavoring agents are selected from: lemon juice concentrate, orange juice volatile concentrate extract, citrus juice volatile concentrate extract, cucumber juice volatile concentrate aroma, blood orange juice concentrate, lime juice concentrate, bayberry or blueberry juice volatile concentrate extract, cranberry juice volatile concentrate extract, pineapple juice volatile concentrate extract, peach juice volatile concentrate extract, mango juice volatile concentrate extract, banana puree volatile concentrate extract, coconut juice volatile concentrate extract, lychee juice volatile concentrate extract, grape fruit volatile concentrate extract, grapefruit volatile concentrate extract, ginger juice volatile concentrate extract, ginseng juice volatile concentrate extract, pear juice volatile concentrate extract, pomegranate juice volatile concentrate extract, jasmine flower water extract volatile concentrate, cocoa juice volatile concentrate extract, tea volatile concentrate extract, coffee volatile concentrate extract, and peppermint juice volatile concentrate extract.

13. The food product according to any one of claims 6-9, wherein, The concentration of the flavoring agent in the food is less than 1 ppm.

14. The food product according to any one of claims 6-9, wherein, The concentration of the flavoring agent in the food is less than 0.5 ppm.

15. The food product according to any one of claims 6-9, wherein, The flavoring agent includes one or more substances selected from the following: limonene, linalool, citronellol, citral, geraniol, bergamotene, terpineol, decanal, linalyl acetate, caryophyllene, nerol acetate, perillaldehyde, thymol, methyl methyl anthranilate, α-sweet orange aldehyde, γ-terpene, and octanal.

16. The food product according to claim 15, wherein, The concentration of one or more flavoring agents in food is less than 100 ppm.

17. The food product according to claim 15, wherein, The concentration of one or more flavoring agents in food is less than 10 ppm.

18. The food product according to claim 15, wherein, The concentration of one or more flavoring agents in food is less than 0.1 ppm.

19. The food product according to any one of claims 6-9, wherein, It also includes one or more high-intensity sweeteners selected from acesulfame potassium, sucralose, saccharin, aspartame, monk fruit extract, mogroside, and licorice extract.

20. The food product according to any one of claims 6-9, wherein, It also includes one or more sweeteners or fibers selected from allulose, inulin, polydextrin, modified starch, and erythritol.

21. The food product according to any one of claims 6-9, wherein, It also includes yeast extract.

22. The food product according to any one of claims 6-9, wherein, It also includes one or more glycoside precursors.

23. The food product according to claim 6 or 7, wherein the glycosylated spiroglycoside is a monosaccharide spiroglycoside; monosaccharide and disaccharide spiroglycoside; monosaccharide, disaccharide and trisaccharide spiroglycoside; monosaccharide, disaccharide, trisaccharide and tetrasaccharide spiroglycoside; monosaccharide, disaccharide, trisaccharide, tetrasaccharide and pentasaccharide spiroglycoside; pentasaccharide spiroglycoside; tetrasaccharide and pentasaccharide spiroglycoside; trisaccharide, tetrasaccharide and pentasaccharide spiroglycoside; or disaccharide, trisaccharide, tetrasaccharide and pentasaccharide spiroglycoside.

24. The food product according to any one of claims 6-9, wherein, Food products are dough, baked goods, or dairy products.

25. A consumer product comprising the sweetener composition of claim 5, wherein, The final concentration of Maillard reaction products in consumer products is 10-600 ppm; the astringency, sourness and / or bitterness of the consumer products are reduced.

26. A method for reducing the amount of erythritol and / or allulose in a consumer product, comprising the following steps: The sweetener composition and flavoring agent of claim 5 replace a portion of erythritol and / or allulose in the consumer product; wherein... Flavoring agents include one or more substances selected from the following: limonene, linalool, citronellol, citral, geraniol, bergamotene, terpineol, decanal, linalyl acetate, caryophyllene, nerol acetate, perillaldehyde, thymol, methyl methyl anthranilate, α-sweet orange aldehyde, γ-terpene, and octanal. The sweetener composition can reduce the astringency, sourness, and / or bitterness of the consumer product.

27. The method according to claim 26, wherein, The range of erythritol and / or allulose is 10-100%.

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