Stevia plant and uses thereof

Abstract

The present application relates to stevia plants and uses thereof. New stevia plant cultivars are disclosed, methods for making superior compositions comprising steviol glycosides, and advantageous uses of compositions comprising steviol glycosides in consumable products, including food and beverage products.

Description

[0001] This application is a divisional application of Chinese patent application filed on December 1, 2017, with application number “201780082961.3” and invention title “Stevia plant and its uses”. The original application was the Chinese national phase application of international application PCT / US2017 / 064145.

[0002] Related applications

[0003] This patent application claims priority to the following applications, all of which are incorporated herein by reference in their entirety: U.S. Provisional Patent Application No. 62 / 428,881, filed December 1, 2016; U.S. Provisional Patent Application No. 62 / 430,684, filed December 6, 2016; U.S. Provisional Patent Application No. 62 / 431,710, filed December 8, 2016; and U.S. Provisional Patent Application No. 62 / 447,679, filed January 18, 2017. For the purposes of the United States of America, this patent application is also a continuation-in-part of U.S. Patent Application No. 14 / 838,480, filed August 28, 2015, which is a continuation-in-part of International Application No. PCT / US2015 / 047227, filed August 27, 2015, and claims priority to the following applications: U.S. Provisional Patent Application No. 62 / 044,626, filed September 2, 2014; U.S. Provisional Patent Application No. 62 / 059,562, filed October 3, 2014; U.S. Provisional Patent Application No. 62 / 061,363, filed October 8, 2014; and U.S. Provisional Patent Application No. 62 / 064,601, filed October 16, 2014, each of which is incorporated herein by reference in its entirety. Technical Field

[0004] This invention relates to a new cultivar of Stevia rebaudiana, a method for preparing a composition containing steviol glycosides, and the use of the composition containing steviol glycosides in consumer products (including food and beverage products). Background Technology

[0005] High-intensity sweeteners have a sweetness level many times higher than sucrose. They are essentially calorie-free and are commonly used in weight-loss and low-calorie products, including foods and beverages. High-intensity sweeteners do not cause a glycemic index, making them suitable for products targeting diabetics and others interested in controlling their carbohydrate intake.

[0006] Steviosides are a class of compounds found in the leaves of stevia, a perennial shrub belonging to the Asteraceae (Compositae) family, native to certain regions of South America. Structurally, they are characterized by a common glycoside aglycone—stevioside—and differ in the number and type of carbohydrate residues at the C13 and C19 positions. In stevia, they accumulate primarily in the leaves, constituting approximately 10%–20% of the total leaf dry weight. Typically, the three main glycosides found in stevia leaves on a dry weight basis include steviol glycoside, rebaudioside A, and rebaudioside C. Other minor glycosides include stevioside monosaccharides, stevioside disaccharides, stevioside, rebaudiosides B, D, E, F, G, H, I, J, K, L, M, O, and durquesides A and B (Purkayastha et al., (2016) Steviol glycosides in purified stevia leaf extract sharing the same metabolic fate. Regulatory Toxicology and Pharmacology, (77) 125-133).

[0007] It can be seen that stevia produces steviol glycoside molecules with different carbohydrate residues in its structure. Based on the type of carbohydrate residues (glucose, rhamnose, xylose, fructose, arabinose, deoxyglucose, etc.), these different molecules are grouped into different families. The following three families have the highest abundance in stevia plants.

[0008] (i) Steviosides containing only glucose residues, such as stevioside monosaccharides, stevioside disaccharides, stevioside, stevioside, stevioside A, B, rebaudioside A, A2, B, G, D, D2, E, I, I2, I3, L, M, M2, Q, Q2, Q3, etc. This family is usually described by the formula "SvGn", where "Sv" is the stevioside glycoside aglycone, "G" is the glucose residue, and "n" is the number of glucose residues.

[0009] (ii) Steviosides containing glucose and rhamnose residues, such as ducresides A and B, lebodisides C, H, J, K, N, and O. This family is usually referred to as "SvR1G". n The formula is used to describe it, where "Sv" is the steviol glycoside agglutinin, "G" is a glucose residue, "n" is the number of glucose residues, and "R" is a rhamnose residue.

[0010] (iii) Steviosides containing glucose and xylose residues, such as steviol glycoside F, rebaudioside F, F2, F3, etc. This group is usually referred to as "SvX1G". nThe formula is used to describe it, where "Sv" is the steviol glycoside agglutinin, "G" is a glucose residue, "n" is the number of glucose residues, and "X" is a xylose residue.

[0011] Existing stevia cultivars invariably contain large amounts of steviol glycosides belonging to all of the aforementioned families. This means that extracts from stevia plants inevitably contain a mixture of steviol glycosides belonging to all of the aforementioned groups. When it is necessary to obtain a steviol glycoside composition containing only one specific steviol glycoside, a specific family complex separation and purification technique must be used.

[0012] Therefore, there remains a need for new stevia cultivars that primarily contain a family of steviol glycosides or a specific steviol glycoside. There is also a need for extracts made from such plants and their use in various consumer products, including food and beverages. Summary of the Invention

[0013] This invention relates to stevia plants, methods for preparing compositions containing steviol glycosides from stevia plants, and the use of compositions containing steviol glycosides in consumer products.

[0014] In the following text, the term "stevioside" will refer to naturally occurring steviol glycosides in stevia, including but not limited to steviol monosaccharides, steviol disaccharides, stevioside, steviol glycosides, steviol glycosides, steviol glycosides, steviol glycoside A, steviol glycoside B, steviol glycoside D, steviol glycoside E, steviol glycoside E2, steviol glycoside F, durqueside A, durqueside B, rebaudiside A2, rebaudiside A3, rebaudiside B, rebaudiside C, rebaudiside D, rebaudiside D2, rebaudiside E, rebaudiside F, rebaudiside G, rebaudiside H, rebaudiside I, rebaudiside I2, rebaudiside I3, rebaudiside J, rebaudiside K, rebaudiside L, rebaudiside M, rebaudiside M2, rebaudiside N, rebaudiside O, rebaudiside Q, rebaudiside Q2, rebaudiside Q3, and combinations thereof.

[0015] In the following text, the terms “RebA”, “RebB”, “RebC”, “RebD”, “RebE”, “RebF”, “RebM”, “RebN” and “RebO” refer to rebaudiosides A, B, C, D, E, F, M, N and O, respectively.

[0016] In the following text, the terms “RebD2”, “RebF2”, “RebF3”, “RebG”, “RebH”, “RebI”, “RebI2”, “RebI3”, “RebJ”, “RebK”, “RebL”, “RebM2”, “RebP”, “RebQ”, “RebQ2”, “RebQ3”, “RebR”, “RebS”, “RebT”, “RebU”, “RebV”, “RebW”, “RebX”, “RebY” and “RebZ” refer to rebaudiosides D2, F2, F3, G, H, I, I2, I3, J, K, L, M2, P, Q, Q2, Q3, R, S, T, U, V, W, X, Y and Z, respectively.

[0017] In the following text, the terms “Stev”, “StevA”, “StevB”, “StevD”, “StevE”, “StevF”, “Sbio”, “DulA”, “DulB”, and “Rub” refer to steviol glycoside, steviol glycoside A, steviol glycoside B, steviol glycoside D, steviol glycoside E, steviol glycoside F, steviol disaccharide glycoside, ductriol glycoside A, ductriol glycoside B, and stevia glycoside, respectively.

[0018] In the following text, the term "TSG content" will refer to the total steviol glycoside (TSG) content and will be calculated as the sum of the concentrations of all steviol glycosides, including at least the following steviol glycosides: DulA, RebC, RebN, RebO, Rub, Sbio, Stev, RebB, RebA, RebE, RebD, RebM, and RebF, based on wt / wt dry basis.

[0019] In the following text, the term "% percentage" will represent the percentage concentration of one group of steviol glycosides relative to another group. For example, if the composition contains 1% DulA, 5% RebC, 5% RebN, 5% RebO, 1% Rub, 1% Sbio, 20% Stev, 1% RebB, 40% RebA, 5% RebE, 1% RebD, 1% RebM, 1% RebF and undetectable amounts of other steviol glycosides (all concentrations are % w / w on a dry basis), then (SvR1G) n The percentage of group ) and group (SvGn) will be 22.86%, and will be calculated as follows:

[0020] SvR1G n The percentage ratio of SvGn = 100 * (concentration of DulA + RebC + RebN + RebO) / (concentration of Rub + Sbio + Stev + RebB + RebA + RebE + RebD + RebM).

[0021] In a similar manner, (SvR1G nThe percentage of TSG content in group 1 will be 18.39%, and will be calculated as follows:

[0022] SvR1G n The percentage of TSG is calculated as follows: 100 * (concentration of DulA + RebC + RebN + RebO) / (concentration of DulA + RebC + RebN + RebO + Rub + Sbio + Stev + RebB + RebA + RebE + RebD + RebM + RebF).

[0023] In this invention, stevia plant biomass, particularly dried leaves, will be used as starting material to produce steviol glycoside compositions. Optionally, the leaves may also be undried. The leaves may optionally be ground into a fine powder. However, not only leaves, but other parts of the stevia plant, such as stems, roots, flowers, etc., or combinations thereof, may also be used as starting material.

[0024] A method for preparing a steviol glycoside composition may include the following steps:

[0025] a) Providing stevia plant biomass, wherein the stevia plant biomass comprises at least one steviol glycoside.

[0026] b) Provide solvent;

[0027] c) Contacting stevia plant biomass with a solvent to extract at least one steviol glycoside from the plant biomass;

[0028] d) Separate the stevia plant biomass to obtain a stevia extract solution containing at least one steviol glycoside.

[0029] The solvent is water, alcohol, hydrous alcohol, or any other solvent known to be used in the production of stevia extract or other plant extracts.

[0030] This method may further include other purification and refining techniques or methods known to be applicable in the production of steviol glycosides. Non-limiting examples include flocculation, precipitation, enzymatic treatment, biotransformation, fermentation, ion exchange resin treatment, membrane filtration, macroporous adsorption resin treatment, resin treatment, activated carbon treatment, chromatographic separation, column separation, crystallization, centrifugation, evaporation, distillation, concentration, mixing, drying, grinding, sieving, granulation, agglomeration, and dissolution, in any order or number of steps.

[0031] The present invention provides a consumer product comprising a stevia composition comprising at least one steviol glycoside. Detailed Implementation

[0032] This invention relates to new stevia plant cultivars, methods for preparing compositions containing steviol glycosides from stevia plants, and the use of compositions containing steviol glycosides in consumer products.

[0033] This invention provides a new stevia plant cultivar containing at least one steviol glycoside.

[0034] One embodiment of the present invention provides a new stevia plant cultivar that primarily comprises a family of steviol glycosides.

[0035] Another embodiment of the present invention provides a new stevia plant cultivar that primarily comprises steviol glycosides of the SvGn family.

[0036] In a specific implementation, the new cultivar is called Stevia B401084 and 16105004. Table 1 provides the content of steviol glycosides in the dried leaves of Stevia cultivars B401084 and 16105004 compared with the dried leaves of commercial Stevia cultivars JX1116, 805082 and 803066.

[0037] Table 1

[0038] HPLC determination of dried stevia leaves

[0039]

[0040] In one implementation, the percentage of SvGn family steviol glycosides to TSG content in the new stevia cultivar ranges from about 97.15% to about 100%.

[0041] In another implementation, among the new stevia cultivars, SvR1G n The percentage ratio of family steviol glycosides to TSG content ranges from about 0% to about 1.63%.

[0042] In yet another implementation scheme, among the new stevia cultivars, SvX1G n The percentage ratio of family steviol glycosides to TSG content ranges from about 0% to about 1.22%.

[0043] In one implementation, among the new stevia cultivars, SvR1G n The percentage ratio of the content of family steviol glycosides to that of SvGn family steviol glycosides ranges from about 0% to about 1.68%.

[0044] In another implementation, among the new stevia cultivars, SvX1G n The percentage ratio of the family steviol glycoside content to the SvGn family steviol glycoside content is in the range of about 0% to about 0.19%.

[0045] In yet another implementation scheme, among the new stevia cultivars, SvR1G nand SvX1G n The percentage of the family of steviol glycosides relative to the TSG content ranges from about 0% to about 2.85%.

[0046] In one implementation, among the new stevia cultivars, SvR1G n and SvX1G n The percentage of steviol glycosides in the SvGn family is in the range of about 0% to about 2.94%.

[0047] In a specific implementation, the new cultivar is called Stevia B401084, whose agronomic traits are provided in Table 2.

[0048] Table 2. Agronomic traits of Stevia cultivar B401084

[0049]

[0050] In one implementation, the new cultivar is a cultivar called Stevia B401084, 16105004, which was obtained through selective breeding of the Stevia Bertoni plant.

[0051] Stevia plants with the desired characteristics described herein can be produced by culturing callus cultures deposited at the China General Microbiological Culture Collection Center (CGMCC, Institute of Microbiology, Chinese Academy of Sciences, Datun Road, Chaoyang District, Beijing 100101, China; Tel: 86-10-64807355, Fax: 86-10-64807288), with accession number No. 13390 assigned to Stevia cultivar B401084 and accession number No. 13389 assigned to Stevia cultivar 16105004.

[0052] It is also possible to use at least one preservation line to transfer one or more genetic elements (genes, promoters, protein-coding sequences, etc.) to other stevia plants through conventional hybridization breeding techniques or molecular techniques to produce stevia varieties, cultivars and lines.

[0053] Alternatively, a new stevia cultivar can be produced using at least one of the new stevia cultivars disclosed herein, either through conventional selection and hybridization breeding alone, or by combining chemically or radiation-induced mutations.

[0054] New stevia cultivars can be produced using at least one new stevia cultivar selected from B401084, 16105004 and / or their seeds, through conventional selection and hybridization breeding alone, or in combination with chemical or radiation-induced mutations.

[0055] In one implementation, the cultivar of the new stevia plant is an F1, F2, F3, or subsequent offspring of at least one of the new stevia cultivars disclosed herein.

[0056] In one implementation, the cultivar of the new stevia plant is at least one F1, F2, F3, or subsequent offspring of a new stevia cultivar selected from B401084 or 16105004.

[0057] In another embodiment, the high SvGn plant is a first-generation or subsequent progeny of at least one novel stevia cultivar disclosed herein, whose seeds have been subjected to chemical or radiation mutagenesis.

[0058] In another embodiment, the high SvGn plant is at least a first-generation or subsequent progeny of a new stevia cultivar selected from B401084 or 16105004, whose seeds have been subjected to chemical or radiation mutagenesis.

[0059] In another embodiment, a crossbreeding method for novel high-RebM stevia cultivars is disclosed. In this crossbreeding method, at least one parent plant is selected from the novel stevia cultivars disclosed herein.

[0060] In another embodiment, a crossbreeding method for a new high-RebM stevia cultivar is disclosed. In this crossbreeding method, one parent plant is selected from B401084 and 16105004.

[0061] In one implementation, the new high-RebM stevia cultivar is the F1, F2, F3, or subsequent offspring of the new stevia cultivar disclosed herein.

[0062] In one implementation, the new high-RebM stevia cultivar is the F1, F2, F3 or subsequent offspring of the new stevia cultivars B401084 and 16105004.

[0063] One embodiment of the present invention is a nucleotide and / or amino acid sequence obtained from a new stevia cultivar disclosed herein.

[0064] Another embodiment of the present invention is to obtain nucleotide and / or amino acid sequences from new stevia cultivars selected from B401084 and 16105004.

[0065] In one implementation, the nucleotide sequence obtained from the new stevia cultivar is a DNA nucleotide sequence.

[0066] In yet another implementation, the nucleotide sequence obtained from the new stevia cultivar is an RNA nucleotide sequence.

[0067] In one embodiment, the nucleotide sequence obtained from the new stevia cultivar is a DNA nucleotide sequence capable of influencing at least one step of steviol glycoside biosynthesis in stevia plant cells.

[0068] In one embodiment, the nucleotide sequence obtained from the new stevia cultivar is a DNA nucleotide sequence capable of influencing the formation of β-1,2-O-glycosidic bonds in steviol glycoside molecules.

[0069] In one embodiment, the nucleotide sequence obtained from the new stevia cultivar is a DNA nucleotide sequence capable of influencing the formation of β-1,3-O-glycosidic bonds in steviol glycoside molecules.

[0070] In one implementation, the amino acid sequence obtained from the new stevia cultivar is a protein amino acid sequence.

[0071] In one embodiment, the amino acid sequence obtained from the new stevia cultivar is a protein amino acid sequence capable of influencing at least one step of steviol glycoside biosynthesis in stevia plant cells.

[0072] In another embodiment, the amino acid sequence obtained from the new stevia cultivar is an enzyme amino acid sequence.

[0073] In one embodiment, the amino acid sequence obtained from the new stevia cultivar is an enzyme amino acid sequence capable of influencing at least one step of steviol glycoside biosynthesis in stevia plant cells.

[0074] In one implementation, the amino acid sequence obtained from the new stevia cultivar is the amino acid sequence of UDP-glucuronyltransferase (UGT) enzyme.

[0075] In one embodiment, the amino acid sequence obtained from the new stevia cultivar is a UGT enzyme amino acid sequence capable of forming β-1,2-O-glycosidic bonds in steviol glycoside molecules.

[0076] In one embodiment, the amino acid sequence obtained from the new stevia cultivar is a UGT enzyme amino acid sequence capable of forming β-1,3-O-glycosidic bonds in steviol glycoside molecules.

[0077] In one implementation, the amino acid sequence obtained from the new stevia cultivar has at least 80% amino acid sequence identity with UGT91D2e.

[0078] In one implementation, the amino acid sequence obtained from the new stevia cultivar has at least 80% amino acid sequence identity with UGT76G1.

[0079] Those skilled in the art will recognize that genetic diversity is fundamental to plant breeding. It can be observed that the activity of UGTs (including UGT76G1 and UGT91D2e) in the new stevia cultivars of this invention (including B401084 and 16105004) differs from that in other stevia cultivars. Therefore, the gene expression model in the new stevia cultivars of this invention (including B401084 and 16105004) provides an excellent model for in vivo metabolic engineering. Using state-of-the-art CRISPR / Cas9 genome editing technology, it is possible to influence specific UGTs to direct steviol glycoside biosynthesis in the desired direction.

[0080] In one embodiment, dried leaves of at least one new stevia cultivar plant are extracted to obtain a stevia alcohol composition referred to below as "SvGn extract".

[0081] In one embodiment, dried leaves of at least one new stevia cultivar selected from B401084 and 16105004 are subjected to water extraction (e.g., according to the procedure described in U.S. Patent No. 7,862,845, the entire contents of which are incorporated herein by reference) to prepare a steviol glycoside composition. Any other extraction method may also be used, including but not limited to membrane filtration, supercritical fluid extraction, enzyme-assisted extraction, microbial-assisted extraction, ultrasonic-assisted extraction, microwave-assisted extraction, etc.

[0082] In one embodiment, the percentage of SvGn family steviol glycosides to TSG content in the SvGn extract obtained from the new stevia cultivar ranges from about 97.15% to about 100%.

[0083] In another embodiment, SvR1G is present in the SvGn extract obtained from the new stevia cultivar. n The percentage ratio of family steviol glycosides to TSG content ranges from about 0% to about 1.63%.

[0084] In yet another implementation, SvX1G is found in the SvGn extract of the new stevia cultivar. n The percentage ratio of family steviol glycosides to TSG content ranges from about 0% to about 1.22%.

[0085] In one implementation, SvR1G is found in the SvGn extract obtained from a new stevia cultivar. n The percentage ratio of the content of family steviol glycosides to that of SvGn family steviol glycosides ranges from about 0% to about 1.68%.

[0086] In another embodiment, SvX1G is present in the SvGn extract obtained from the new stevia cultivar. nThe percentage ratio of the family steviol glycoside content to the SvGn family steviol glycoside content is in the range of about 0% to about 0.19%.

[0087] In yet another implementation, SvR1G is found in the SvGn extract obtained from a new stevia cultivar. n and SvX1G n The percentage of steviol glycosides in the SvGn family is in the range of about 0% to about 2.85%.

[0088] In one implementation, SvR1G is found in the SvGn extract obtained from a new stevia cultivar. n and SvX1G n The percentage of steviol glycosides in the SvGn family is in the range of approximately 0% to 2.94%.

[0089] Optionally, the method of the present invention further includes purifying or isolating SvGn family steviol glycosides, including but not limited to RebA, RebD, RebM, and RebE, from SvGn extracts. Any suitable purification method may be used, such as, for example, crystallization, membrane separation, centrifugation, extraction (liquid-liquid or solid-liquid), supercritical fluid extraction, chromatographic separation, adsorption, HPLC (preparative or analytical), or a combination of these methods.

[0090] One embodiment of the present invention is a consumer product containing an SvGn extract.

[0091] In one embodiment, the SvGn extract is provided as part of a mixture. In a particular embodiment, the mixture is selected from mixtures of steviol glycosides, steviol extract, byproducts of other steviol glycoside isolation and purification methods, or any combination thereof. In one embodiment, the mixture contains the SvGn extract in an amount ranging from about 10% to about 99% by dry weight, for example, about 20% to about 99%, about 30% to about 99%, about 40% to about 99%, about 50% to about 99%, about 60% to about 99%, about 70% to about 99%, about 80% to about 99%, and about 90% to about 99%. In a particular embodiment, the mixture contains the SvGn extract in an amount ranging from more than about 90% by dry weight, for example, more than about 91%, more than about 92%, more than about 93%, more than about 94%, more than about 95%, more than about 96%, more than about 97%, more than about 98%, and more than about 99%.

[0092] In one embodiment, the SvGn extract contains one or more other steviol glycosides, including, but not limited to, naturally occurring steviol glycosides, such as steviol monosaccharides, steviol disaccharides, steviosides, durqueside B, durqueside A, rebaudiside B, rebaudiside G, steviol glycoside, rebaudiside C, rebaudiside F, rebaudiside A, rebaudiside I, rebaudiside E, rebaudiside H, rebaudiside L, rebaudiside K, rebaudiside J, rebaudiside M, rebaudiside M2, rebaudiside D, rebaudiside D2, rebaudiside N, rebaudiside O, synthetic steviol glycosides, such as enzymatically glycosylated steviol glycosides, and combinations thereof.

[0093] The SvGn extract can be effectively provided in the composition at concentrations of about 1 ppm to about 10,000 ppm, such as, for example, about 1 ppm to about 4,000 ppm, about 1 ppm to about 3,000 ppm, about 1 ppm to about 2,000 ppm, or about 1 ppm to about 1,000 ppm when added to the composition. In another embodiment, the SvGn extract can be effectively provided in the composition at concentrations of about 10 ppm to about 1,000 ppm, such as, for example, about 10 ppm to about 800 ppm, about 50 ppm to about 800 ppm, about 50 ppm to about 600 ppm, or about 200 ppm to about 250 ppm when added to the composition. In a particular embodiment, the SvGn extract can be effectively provided in the composition at concentrations of about 300 ppm to about 600 ppm when added to the composition.

[0094] Sweetener composition

[0095] In one embodiment, the present invention is a sweetener composition comprising an SvGn extract.

[0096] As used herein, "sweetener composition" refers to a composition used to enhance a sweetening composition (i.e., a composition that can be sweetened), which contains at least one sweetening component and is combined with at least one other substance.

[0097] In one embodiment, the SvGn extract is the sole sweetener in the sweetener composition; that is, the SvGn extract is the only compound present in the sweetener composition that provides detectable sweetness. In another embodiment, the sweetener composition comprises a compound of the SvGn extract and is combined with one or more sweetener compounds.

[0098] The content of SvGn extract in the sweetener composition can be varied. In one embodiment, the SvGn extract is present in the sweetener composition in any amount that imparts the desired sweetness when added to a sweetener composition or a sweetener consumer product.

[0099] The sweetness of non-sucrose sweeteners can also be measured relative to a sucrose reference by determining the sucrose equivalent of the non-sucrose sweetener. Typically, a tasting group is trained to test the sweetness of a reference sucrose solution containing 1-15% sucrose (w / v). Other non-sucrose sweeteners are then tasted with successive dilutions to determine the concentration of a non-sucrose sweetener that is as sweet as a given percentage of the sucrose reference. For example, if a 1% sweetener solution is as sweet as a 10% sucrose solution, then the sweetener is said to be 10 times more potent than sucrose.

[0100] In one embodiment, when the SvGn extract is added to a sweetener composition (or a sweetener consumer product) as a sweetener composition, it effectively provides an amount of more than about 10% (w / v), such as, for example, more than about 11%, more than about 12%, more than about 13%, or more than about 14% of sucrose equivalent in the sweetener composition.

[0101] Referring to the sucrose content in the solution, and therefore another measure of sweetness, it can be described in Brix (°Bx). One Brix is ​​1 gram of sucrose per 100 grams of solution, and the strength of the solution is expressed as a weight percentage (%w / w) (strictly speaking, by mass). In one embodiment, the sweetener composition comprises an SvGn extract present in the sweetening composition in an amount that effectively provides a sweetness equivalent of about 0.50 to 14 °Bx, such as, for example, about 5 to about 11 °Bx, about 4 to about 7 °Bx, or about 5 °Bx. In yet another embodiment, the composition comprising the SvGn extract contains at least one other sweetener in an amount that effectively provides any of the above-mentioned sweetness equivalents.

[0102] In one embodiment, when the SvGn extract is added to a consumer product (e.g., a beverage) as a sweetener composition, it effectively provides an amount present in the sweetener composition at a concentration of about 1 ppm to about 10,000 ppm, such as, for example, about 1 ppm to about 4,000 ppm, about 1 ppm to about 3,000 ppm, about 1 ppm to about 2,000 ppm, or about 1 ppm to about 1,000 ppm. In another embodiment, when the SvGn extract is added to a consumer product as a composition, it effectively provides an amount present in the composition at a concentration of about 10 ppm to about 1,000 ppm, such as, for example, about 10 ppm to about 800 ppm, about 50 ppm to about 800 ppm, about 50 ppm to about 600 ppm, or about 200 ppm to about 250 ppm. In a particular embodiment, when the SvGn extract is added to a consumer product as a sweetener composition, it effectively provides an amount present in the composition at a concentration of about 300 ppm to about 600 ppm.

[0103] In some embodiments, when the SvGn extract is added to a consumer product (e.g., a beverage) as a sweetener composition, it effectively provides an amount of compound concentration present in the sweetener composition that is above, equal to, or below its threshold sweetener recognition level.

[0104] Flavor-enhancing compositions

[0105] In one aspect, the present invention is a flavor-enhancing composition comprising an SvGn extract.

[0106] As used herein, a “flavor enhancer composition” refers to a composition capable of enhancing or strengthening the perception of a particular flavor in a consumer product. The terms “flavor enhancer composition” or “flavor enhancer” are synonymous with the terms “flavor synergist,” “flavor amplifier,” and “flavor fortifier.” Generally, the flavor enhancer compositions described herein can enhance or strengthen the taste of flavor components, that is, any substance that provides sweetness, acidity, saltiness, umami, bitterness, metallic taste, astringency, sweet aftertaste, sweet onset, etc. Without being bound by any theory, a flavor enhancer composition may not provide any noticeable taste to the consumer product to which it is added, because the SvGn extract is present in the consumer product at a concentration equal to or below its flavor recognition threshold.

[0107] As used herein, “flavor recognition threshold concentration” refers to the minimum concentration of a specific flavor or odor of a perceptible component (e.g., compound) in a consumer product. Flavor recognition threshold concentrations vary for different compounds and can vary with respect to individual perceptible flavors or specific consumer products.

[0108] In one embodiment, the flavor-enhancing composition comprises an amount of SvGn extract that, when added to a consumer product, effectively provides a concentration equal to or lower than a threshold flavor-recognition concentration of the SvGn extract.

[0109] In a particular embodiment, when the SvGn extract is added to a consumer product as a flavor-enhancing composition, it effectively provides an amount present in the flavor-enhancing composition at a concentration below the threshold flavor recognition concentration of the SvGn extract.

[0110] In some embodiments, when the SvGn extract is added to a consumer product as a flavor-enhancing composition, it effectively provides a concentration of at least about 1%, at least about 5%, at least about 10%, at least about 15%, at least about 20%, at least about 25%, at least about 30%, at least about 35%, at least about 40%, at least about 45%, or at least about 50% or higher in the flavor-enhancing composition below a threshold flavor recognition concentration.

[0111] In some embodiments, the SvGn extract is present in the flavor-enhancing composition in an amount that provides a concentration range of about 0.5 to about 1,000 ppm when added to a consumer product. For example, the SvGn extract is present in the composition in a concentration range of about 1 ppm to about 300 ppm, about 0.1 ppm to about 75 ppm, or about 500 ppm to about 3,000 ppm when added to a consumer product.

[0112] Those skilled in the art will be able to select the concentration of the SvGn extract in the flavor-enhancing composition such that it can impart an enhanced flavor to a consumer product containing at least one flavor component. For example, those skilled in the art can select the concentration of the SvGn extract in the flavor-enhancing composition such that when the flavor-enhancing composition is added, the flavor-enhancing composition and / or the SvGn extract do not impart any perceptible flavor to the consumer product.

[0113] In one embodiment, the addition of a flavor-enhancing composition improves the flavor of at least one flavor component detected in a consumer product compared to the flavor of the same component detected in a consumer product without a flavor enhancer.

[0114] Suitable flavoring agents include, but are not limited to, vanillin, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, chlorophyllin, almond, menthol (including menthol without mint), grape skin extract, and grape seed extract. "Flavoring agent" and "flavoring ingredient" are synonymous and may include natural or synthetic substances or combinations thereof. A flavoring agent also includes any other substances that impart flavor and may include natural or non-natural (synthetic) substances that are safe for human or animal use within recognized limits. Non-limiting examples of proprietary flavoring agents include... Natural flavor sweetener K14323 ( Darmstadt (Germany), Symrise TM Natural flavor masking agents 161453 and 164126 (Symrise) for sweeteners TM Holzminden (Germany), Natural Advantage TM Bitterness blockers 1, 2, 9 and 10 (Natural Advantage) TM (Freehold, New Jersey, USA) and Sucramask TM (Creative Research Management, Stockton, California, USA).

[0115] In another embodiment, when added to a consumer product, the flavor enhancer composition containing the SvGn extract enhances the flavor (either the flavor alone or the overall flavor). Alternatively, the SvGn extract may be added directly to the consumer product to enhance the flavor, i.e., it is not provided as a composition. In this embodiment, the SvGn extract is a flavor enhancer and is added to the consumer product at a concentration equal to or below its threshold flavor recognition concentration.

[0116] In certain embodiments, the flavor-enhancing composition is a sweetness-enhancing composition. As used herein, a “sweetness-enhancing composition” means a composition capable of enhancing or strengthening the perceived sweetness of a consumer product (such as a beverage). The term “sweetness enhancer” is synonymous with the terms “sweetness synergist,” “sweetness enhancer,” “sweetness amplifier,” and “sweetness fortifier.”

[0117] As used herein, the "sweetness recognition threshold concentration" is the lowest known concentration of a sweet-tasting compound that is perceptible to human taste. Typically, the sweetness-enhancing compositions of this invention can enhance or intensify the sweetness of consumer products without providing any noticeable sweetness themselves, because the concentration of the SvGn extract in the sweetness-enhancing composition is equal to or below its sweetness recognition threshold concentration, whether in the sweetness-enhancing composition itself, in a consumer product after the addition of the sweetness-enhancing composition, or both. The sweetness recognition threshold concentration is specific to a particular compound and can vary depending on temperature, matrix, ingredients, and / or flavor system.

[0118] In one embodiment, the sweetness-enhancing composition comprises an SvGn extract at a concentration that, when added to a consumer product, effectively provides a concentration equal to or lower than the threshold sweetness-identifying concentration of the SvGn extract.

[0119] In a particular embodiment, the sweetness-enhancing composition comprises an amount of SvGn extract that, when added to a consumer product, effectively provides a concentration below the threshold sweetness-identifying concentration of the SvGn extract.

[0120] In some embodiments, when the SvGn extract is added to a consumer product as a sweetening composition, it effectively provides an amount in the sweetening composition of at least about 1%, at least about 5%, at least about 10%, at least about 15%, at least about 20%, at least about 25%, at least about 30%, at least about 35%, at least about 40%, at least about 45%, or at least about 50% or higher below the threshold sweetness recognition concentration of the SvGn extract.

[0121] In some embodiments, the SvGn extract is present in the sweetness-enhancing composition in an amount that, when added to a consumer product, would provide a concentration ranging from about 0.5 to about 1000 ppm of the SvGn extract compound. For example, the SvGn extract is present in the composition in a concentration range that, when added to a consumer product, would provide a concentration ranging from about 1 ppm to about 300 ppm, from about 0.1 ppm to about 75 ppm, or from about 500 ppm to about 3000 ppm. Alternatively, the SvGn extract may be added directly to the consumer product to enhance sweetness, i.e., it is not provided in the form of a composition. In this embodiment, the SvGn extract is a sweetness enhancer and is added to the consumer product at a concentration equal to or below its sweetness recognition threshold concentration.

[0122] The sweetness of a given composition is usually measured by referring to a sucrose solution. See “A Systematic Study of Concentration-Response Relationships of Sweeteners”, GE DuBois, DE Walters, SSS Chiffman, ZSW Arwick, BJ Booth, SD Pecore, K. Gibes, B. T. Arr, and L.M. Brands, in Sweeteners: Discovery, Molecular Design and Chemoreception, edited by DE Walters, F.T. Orthoefer, and GE DuBois, American Chemical Society, Washington, DC (1991), pp. 261-276.

[0123] The sweetness-enhancing composition may include one or more sweetness enhancers other than SvGn extract. In one embodiment, the sweetness-enhancing composition may include one other sweetness enhancer. In other embodiments, the sweetness-enhancing composition may include two or more other sweetness enhancers. In embodiments utilizing two or more sweetness enhancers, each sweetness enhancer should be present at a concentration below its respective sweetness recognition threshold.

[0124] Suitable sweetness enhancers include, but are not limited to, 2-hydroxybenzoic acid, 3-hydroxybenzoic acid, 4-hydroxybenzoic acid, 2,4-dihydroxybenzoic acid, 3,4-dihydroxybenzoic acid, 2,5-dihydroxybenzoic acid, 2,6-dihydroxybenzoic acid, 2,3,4-trihydroxybenzoic acid, 2,4,6-trihydroxybenzoic acid, 3-aminobenzoic acid, 4-aminobenzoic acid, FEMA GRAS enhancer 4469, FEMA GRAS enhancer 4701, FEMA GRAS enhancer 4720, FEMA GRAS enhancer 4774, FEMA GRAS enhancer 4708, FEMA GRAS enhancer 4728, FEMA GRAS enhancer 4601, and combinations thereof.

[0125] Suitable sweeteners include, but are not limited to, sucrose, glyceraldehyde, dihydroxyacetone, erythrose, threose, erythritol, arabinose, lysolose, ribose, xylose, ribulose, xylulose, allose, azulose, galactose, glucose, gulose, idole, mannose, tarose, fructose, allulose, sorbitol, tagatose, mannoheptulose, sedoheptulose, octolose, fucose, rhamnose, arabinose, mesobiose, sialose, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside N, rebaudioside O, durcuric acid A, durcuric acid B, raspberry glycoside, stevia, steviol glycoside, mogroside IV, mogroside V, etc. Han Guo, siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyphyllic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, steviolbioside and cyclocarioside I, sugar alcohols such as erythritol, sucralose, acesulfame potassium, acesulfame acid and its salts, aspartame, alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclamate, cyclohexylsulfamic acid and its salts, neotame, advanceame, glycosylated steviol glycosides (GSG) and combinations thereof.

[0126] In one embodiment, the sweetener is a caloric sweetener or a mixture of caloric sweeteners. In another embodiment, the caloric sweetener is selected from sucrose, fructose, glucose, high-fructose corn / starch syrup, beets, sugarcane, and combinations thereof.

[0127] In another embodiment, the sweetener is a rare sugar selected from D-allulose, D-allose, L-ribose, D-tagatose, L-glucose, L-fructose, L-arabinose, menobiose, and combinations thereof.

[0128] In another embodiment, the sweetener is a calorie-free sweetener or a mixture of calorie-free sweeteners. In one example, the calorie-free sweetener is a natural high-efficiency sweetener. As used herein, the phrase "natural high-efficiency sweetener" refers to any composition that is not naturally found in nature and is characterized by having a high sweetness of sucrose, fructose, or glucose and having low calories. Natural high-efficiency sweeteners may be provided as pure compounds or alternatively as part of an extract.

[0129] In another example, calorie-free sweeteners are synthetic, highly effective sweeteners. As used herein, the phrase "synthetic sweetener" refers to any composition that is not naturally found in nature and is characterized by having a high sweetness of sucrose, fructose, or glucose and having low calories.

[0130] In one embodiment, the addition of a sweetener increases the detectable sucrose equivalent of at least one sweetener in the consumer product compared to the sucrose equivalent of the same consumer product without a sweetener.

[0131] In a particular embodiment, the consumer product is a beverage. The beverage comprises an SvGn extract and at least one sweetener, wherein the SvGn extract is present at a concentration equal to or below its sweetness recognition threshold. The SvGn extract and the at least one sweetener may be provided separately or as a sweetness-enhancing composition. In a particular embodiment, the detected sucrose equivalent is increased from, for example, about 0.2% to about 5.0%, such as, for example, about 1%, about 2%, about 3%, about 4%, or about 5%.

[0132] The sweetener can be any natural or synthetic sweetener provided herein. In a particular embodiment, the sweetener is a carbohydrate sweetener that provides calories. Therefore, the incorporation of a sweetness enhancer reduces the amount of carbohydrate sweetener that must be used in a given consumer product, thereby enabling the preparation of a calorie-reducing consumer product.

[0133] The composition can be manufactured to meet specific customer requirements to provide the desired caloric content. For example, the composition can be "full calorie," such that when added to a consumer product (e.g., a beverage), it imparts the desired sweetness and has approximately 120 calories per 8 oz serving. Alternatively, the composition can be "medium calorie," such that when added to a consumer product (e.g., a beverage), it imparts the desired sweetness and has less than approximately 60 calories per 8 oz serving. In other embodiments, the composition can be "low calorie," such that when added to a consumer product (e.g., a beverage), it imparts the desired sweetness and has less than 40 calories per 8 oz serving. In still other embodiments, the composition can be "zero calorie," such that when added to a consumer product (e.g., a beverage), it imparts the desired sweetness and has less than 5 calories per 8 oz serving.

[0134] additive

[0135] Compositions, such as sweetener compositions and flavor-enhancing compositions, may contain one or more additives in addition to SvGn extracts, as detailed below. In some embodiments, the composition contains, but is not limited to, additives including, carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts (including organic acid salts and organic base salts), inorganic salts, bitter compounds, flavoring agents and flavor components, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, weighting agents, gums, antioxidants, coloring agents, flavonoids, alcohols, polymers, and combinations thereof. In some embodiments, the additives are used to enhance the transient and flavor characteristics of the sweetener to provide the sweetener composition with a taste similar to sucrose.

[0136] In one embodiment, the composition further comprises one or more polyols. As used herein, the term "polyol" refers to a molecule containing more than one hydroxyl group. Polyols can be diols, triols, or tetraols, each containing 2, 3, or 4 hydroxyl groups. Polyols can also contain more than 4 hydroxyl groups, such as pentanol, hexanol, heptanol, etc., each containing 5, 6, or 7 hydroxyl groups. Additionally, polyols can also be sugar alcohols, polyols, or polyols in the reduced form of carbohydrates, wherein the carbonyl group (aldehyde or ketone, reducing sugar) has been reduced to a primary or secondary hydroxyl group.

[0137] In some embodiments, non-limiting examples of polyols include erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, isomaltitol, propylene glycol, glycerol, threitol, galactitol, palaginose, reduced isomaltose oligosaccharides, reduced maltose syrup, reduced glucose syrup, and sugar alcohols or any other carbohydrate that can be reduced without adversely affecting the flavor of the composition.

[0138] In some embodiments, the polyol is present in the composition in an amount that effectively provides a concentration of about 100 ppm to about 250,000 ppm when present in a consumer product (e.g., a beverage). In other embodiments, the polyol is present in the composition in an amount that effectively provides a concentration of about 400 ppm to about 80,000 ppm, such as, for example, about 5,000 ppm to about 40,000 ppm.

[0139] In other embodiments, the SvGn extract is present in the polyol in a weight ratio of about 1:1 to about 1:800, such as, for example, about 1:4 to about 1:800, about 1:20 to about 1:600, about 1:50 to about 1:300, or about 1:75 to about 1:150.

[0140] Suitable amino acid additives include, but are not limited to, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, arabinose, trans-4-hydroxyproline, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, GABA (α-, β- and / or δ- isomers), glutamine, hydroxyproline, taurine, valine, sarcosine, and their salt forms, such as sodium or potassium salts or acid salts. Amino acid additives can also be D- or L-configurations, and mono-, di-, or tri-forms of the same or different amino acids. Additionally, if suitable, the amino acid can be α-, β-, γ-, and / or δ- isomers. In some embodiments, combinations of the above-mentioned amino acids and their corresponding salts (e.g., their sodium, potassium, calcium, magnesium, or other alkali metal or alkaline earth metal salts, or acid salts) are also suitable additives. Amino acids can be natural or synthetic, and they can also be modified. A modified amino acid is any amino acid in which at least one atom has been added, removed, substituted, or a combination thereof (e.g., N-alkyl amino acids, N-acyl amino acids, or N-methyl amino acids). Non-limiting examples of modified amino acids include amino acid derivatives such as trimethylglycine, N-methylglycine, and N-methylalanine. As used herein, modified amino acids include both modified and unmodified amino acids. As used herein, amino acids also include peptides and polypeptides (e.g., dipeptides, tripeptides, tetrapeptides, and pentapeptides), such as glutathione and L-alanyl-L-glutamine. Suitable polyamino acid derivatives include poly-L-aspartic acid, poly-L-lysine (e.g., poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g., poly-L-α-ornithine or poly-L-ε-ornithine), poly-L-arginine, other polymeric forms of amino acids, and their salt forms (e.g., calcium, potassium, sodium, or magnesium salts, such as monosodium glutamate). Polyamino acid derivatives can also be D- or L-configurations. Additionally, polyamino acids can be α-, β-, γ-, δ-, and ε-isomers, if suitable. In some embodiments, the aforementioned polyamino acids and their corresponding salts (e.g., their sodium, potassium, calcium, magnesium, or other alkali metal or alkaline earth metal salts, or acid salts) are also suitable additives. The polyamino acids described herein can also comprise copolymers of different amino acids. Polyamino acids can be natural or synthetic. Polyamino acids can also be modified such that at least one atom is added, removed, substituted, or a combination thereof (e.g., N-alkyl polyamino acids or N-acyl polyamino acids). As used herein, polyamino acids include both modified and unmodified polyamino acids.For example, the modified polyamino acids include, but are not limited to, polyamino acids of various molecular weights (MW), such as poly-L-α-lysine having 1,500MW, 6,000MW, 25,200MW, 63,000MW, 83,000MW or 300,000MW.

[0141] In a particular embodiment, the amino acid is present in the composition in an amount that effectively provides a concentration of about 10 ppm to about 50,000 ppm when present in a consumer product (e.g., a beverage). In another embodiment, the amino acid is present in the composition in an amount that effectively provides a concentration of about 1,000 ppm to about 10,000 ppm, such as, for example, about 2,500 ppm to about 5,000 ppm or about 250 ppm to about 7,500 ppm when present in a consumer product.

[0142] Suitable sugar acid additives include, but are not limited to, aldonic acid, uronic acid, aldonic acid, alginic acid, gluconic acid, glucuronic acid, gluconic acid, galactonic acid, galacturonic acid and their salts (e.g., sodium salts, potassium salts, calcium salts, magnesium salts or other physiologically acceptable salts), and combinations thereof.

[0143] Suitable nucleotide additives include, but are not limited to, inosine monophosphate (“IMP”), guanosine monophosphate (“GMP”), adenosine monophosphate (“AMP”), cytosine monophosphate (CMP), uracil monophosphate (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosine triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, their alkali metal or alkaline earth metal salts, and combinations thereof. The nucleotides described herein also include nucleotide-related additives such as nucleosides or nucleic acid bases (e.g., guanine, cytosine, adenine, thymine, uracil).

[0144] Nucleotides are present in the composition in amounts that effectively provide a concentration of about 5 ppm to about 1,000 ppm when present in consumer products (e.g., beverages).

[0145] Suitable organic acid additives include any compound containing a -COOH moiety, such as, for example, C2-C30 carboxylic acids, substituted hydroxy C2-C30 carboxylic acids, butyric acid (ethyl ester), substituted butyric acid (ethyl ester), benzoic acid, substituted benzoic acid (e.g., 2,4-dihydroxybenzoic acid), substituted cinnamic acid, hydroxy acids, substituted hydroxy acids, anisic acid, substituted cyclohexylcarboxylic acid, tannic acid, aconitic acid, lactic acid, tartaric acid, citric acid, isocitric acid, gluconic acid, glucoheponic acid, adipic acid, hydroxycitric acid, malic acid, fruitaric acid (a mixture of malic acid, fumaric acid, and tartaric acid), fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, caffeic acid, bile acids, acetic acid, ascorbic acid, alginic acid, isoascorbic acid, polyglutamic acid, gluconic acid δ-lactone, and their alkali metal or alkaline earth metal salt derivatives. Furthermore, the organic acid derivatives can also be D- or L-configurations.

[0146] Suitable organic acid additive salts include, but are not limited to, sodium, calcium, potassium, and magnesium salts of all organic acids, such as citric acid, malic acid, tartaric acid, fumaric acid, lactic acid (e.g., sodium lactate), alginic acid (e.g., sodium alginate), ascorbic acid (e.g., sodium ascorbate), benzoic acid (e.g., sodium benzoate or potassium benzoate), sorbic acid, and salts of adipic acid. Examples of the organic acid additive may optionally be substituted with at least one group selected from hydrogen, alkyl, alkenyl, alkynyl, halogen, haloalkyl, carboxyl, acyl, acyloxy, amino, amide, carboxyl derivative, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfonyl, thiol, imine, sulfonyl, sulfinyl, sulfinyl, aminosulfonyl, carboxyalkoxy, carboxylamide, phosphonyl, phosphinic, phosphoryl, phosphorus, thioester, thioether, anhydride, oxime, hydrazine, carbamoyl, phosphorus, or phosphonato. In a particular embodiment, the organic acid additive is present in the composition in an amount that effectively provides a concentration of about 10 ppm to about 5,000 ppm when present in a consumer product (e.g., a beverage).

[0147] Suitable inorganic acid additives include, but are not limited to, phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate and their alkali metal or alkaline earth metal salts (e.g., inositol hexaphosphate Mg / Ca).

[0148] When inorganic acid additives are present in consumer products (e.g., beverages), they are present in the composition to effectively provide a concentration of about 25 ppm to about 25,000 ppm.

[0149] Suitable bitter compound additives include, but are not limited to, caffeine, quinine, urea, bitter orange oil, naringin, quassia, and their salts.

[0150] When bitter compounds are present in consumer products (e.g., beverages), they are present in the composition in an amount that effectively provides a concentration of about 25 ppm to about 25,000 ppm.

[0151] Suitable flavoring agents or flavor ingredient additives include, but are not limited to, vanillin, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, chlorophyllin, almond, menthol (including menthol without mint), grape skin extract, and grape seed extract. "Flavoring agent" and "flavor ingredient" are synonymous and may include natural or synthetic substances or combinations thereof. A flavoring agent also includes any other substances that impart flavor and may include natural or non-natural (synthetic) substances that are safe for human or animal use within recognized limits. Non-limiting examples of proprietary flavoring agents include... Natural flavor sweetener K14323 ( Darmstadt (Germany), Symrise TM Natural flavor masking agents 161453 and 164126 (Symrise) for sweeteners TM Holzminden (Germany), Natural Advantage TM Bitterness blockers 1, 2, 9 and 10 (Natural Advantage) TM (Freehold, New Jersey, USA) and Sucramask TM (Creative Research Management, Stockton, California, USA).

[0152] When a flavoring agent is present in a consumer product (e.g., a beverage), it is present in the composition in an amount that effectively provides a concentration of about 0.1 ppm to about 4,000 ppm.

[0153] Suitable polymer additives include, but are not limited to, chitosan, pectin, pectic acid, pectinic acid, polyuronic acid, polygalacturonic acid, starch, aqueous food colloids or crude extracts thereof (e.g., gum arabic senegal (Fibergum)). TM (gum arabic, carrageenan), poly-L-lysine (e.g., poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g., poly-L-α-ornithine or poly-L-ε-ornithine), polypropylene glycol, polyethylene glycol, poly(ethylene glycol methyl ether), polyarginine, polyaspartic acid, polyglutamic acid, polyethyleneimine, alginate, sodium alginate, propylene glycol alginate and polyethylene glycol sodium alginate, sodium hexametaphosphate and its salts, and other cationic and anionic polymers.

[0154] When the polymer is present in a consumer product (e.g., a beverage), it is present in the composition in an amount that effectively provides a concentration of about 30 ppm to about 2,000 ppm.

[0155] Suitable protein or protein hydrolysate additives include, but are not limited to, bovine serum albumin (BSA), whey protein (including its fractions or concentrates, such as 90% instant whey protein isolate, 34% whey protein, 50% hydrolyzed whey protein and 80% whey protein concentrate), soluble rice protein, soy protein, protein isolates, protein hydrolysates, reaction products of protein hydrolysates, glycoproteins and / or proteoglycans containing amino acids (e.g. glycine, alanine, serine, threonine, asparagine, glutamine, arginine, valine, isoleucine, leucine, n-valine, methionine, proline, tyrosine, hydroxyproline, etc.), collagen (e.g., gelatin), partially hydrolyzed collagen (e.g., hydrolyzed fish collagen), and collagen hydrolysates (e.g., porcine collagen hydrolysates).

[0156] When protein hydrolysates are present in consumer products (e.g., beverages), they are present in the composition in an amount that effectively provides a concentration of about 200 ppm to about 50,000 ppm.

[0157] Suitable surfactant additives include, but are not limited to, polysorbates (e.g., polyoxyethylene sorbitan monooleate (polysorbate 80), polysorbate 20, polysorbate 60), sodium dodecylbenzene sulfonate, dioctyl sulfosuccinate or sodium dioctyl sulfosuccinate, sodium dodecyl sulfate, hexadecylpyridine chloride (hexadecylpyridine chloride), hexadecyltrimethylammonium bromide, sodium cholate, carbamoyl, choline chloride, sodium glycocholate, sodium taurine deoxycholate, arginine laurate, sodium stearoyl lactylate, sodium taurine, lecithin, sucrose oleate, sucrose stearate, sucrose palmitate, sucrose laurate, and other emulsifiers.

[0158] When surfactant additives are present in consumer products (e.g., beverages), they are present in the composition to effectively provide an amount of about 30 ppm to about 2,000 ppm concentration.

[0159] Suitable flavonoid additives are classified as flavonols, flavones, flavanones, flavan-3-ols, isoflavones, or anthocyanins. Non-limiting examples of flavonoid additives include, but are not limited to, catechins (e.g., green tea extracts, such as Polyphenonium). TM 60. Polyphenon TM 30 and Polyphenon TM 25 (Mitsui Norin Co., Ltd., Japan), polyphenols, rutin (e.g., enzyme-modified rutin Sanmelin)TM AO (San-fi Gen FFI, Inc., Osaka, Japan), neohesperidin, naringin, neohesperidin dihydrochalcone, etc.

[0160] When flavonoid additives are present in consumer products (e.g., beverages), they are present in the composition to effectively provide an amount of about 0.1 ppm to about 1,000 ppm.

[0161] Suitable alcohol additives include, but are not limited to, ethanol. In certain embodiments, when the alcohol additive is present in a consumer product (e.g., a beverage), it is present in the composition to effectively provide a concentration of about 625 ppm to about 10,000 ppm.

[0162] Suitable astringent compound additives include, but are not limited to, tannins, europium trichloride (EuCl3), gadolinium chloride (GdCl3), terbium chloride (TbCl3), alum, and polyphenols (e.g., tea polyphenols). When present in consumer products (e.g., beverages), the astringent additive is present in the composition to effectively provide a concentration of about 10 ppm to about 5,000 ppm.

[0163] functional ingredients

[0164] The compositions provided herein may also contain one or more functional ingredients that provide real or perceived health benefits to the composition. Functional ingredients include, but are not limited to, saponins, antioxidants, dietary fiber sources, fatty acids, vitamins, glucosamine, minerals, preservatives, hydrating agents, probiotics, prebiotics, weight management agents, osteoporosis management agents, phytoestrogens, long-chain primary aliphatic saturated alcohols, phytosterols, and combinations thereof.

[0165] saponins

[0166] In some embodiments, the functional ingredient is at least one saponin. As used herein, at least one saponin may comprise a single saponin or multiple saponins as the functional ingredient used in the compositions provided herein. Typically, according to a particular embodiment of the invention, at least one saponin is present in the composition in an amount sufficient to promote hygiene and health.

[0167] Saponins are natural plant products containing a glycoside ring structure and one or more sugar moieties. The combination of the nonpolar glycoside ring and the water-soluble sugar moieties gives saponins surfactant properties, which allows them to form foam when shaken in water.

[0168] Saponins are grouped into a class based on several common characteristics. In particular, saponins are surfactants that exhibit hemolytic activity and form complexes with cholesterol. Although saponins share these properties, they differ structurally. The type of glycosidic ring forming the ring structure in saponins can vary considerably. Non-limiting examples of the type of glycosidic ring structure in saponins for use in specific embodiments of the invention include steroids, triterpenes, and steroidal alkaloids. Non-limiting examples of specific glycosidic ring structures for use in specific embodiments of the invention include soybean saponin A, soybean saponin B, and soybean saponin E. The number and type of sugar moieties connecting the glycosidic ring structure can also vary considerably. Non-limiting examples of sugar moieties for use in specific embodiments of the invention include glucose, galactose, glucuronic acid, xylose, rhamnose, and methylpentose moieties. Non-limiting examples of specific saponins for use in specific embodiments of the invention include group A acetyl saponins, group B acetyl saponins, and group E acetyl saponins.

[0169] Saponins can be found in many plants and plant products, and are particularly prevalent in plant bark and tree bark, where they form a waxy protective layer. Several common sources of saponins include soybeans, which contain approximately 5% saponins by dry weight; the soapwort plant (Saponaria), whose roots have historically been used for soap; and alfalfa, aloe vera, asparagus, grapes, chickpeas, yucca, and various other legumes and weeds. Saponins can be obtained from these sources using extraction techniques well known to those skilled in the art. A description of conventional extraction methods can be found in U.S. Patent Application No. 2005 / 0123662, the disclosure of which is intentionally incorporated herein by reference.

[0170] antioxidants

[0171] In some embodiments, the functional ingredient is at least one antioxidant. As used herein, at least one antioxidant may comprise a single oxidizing agent or multiple oxidizing agents as a functional ingredient in the compositions provided herein. Typically, according to specific embodiments of the invention, at least one antioxidant is present in the composition in an amount sufficient to promote hygiene and health.

[0172] As used in this article, "antioxidant" refers to any substance that inhibits, suppresses, or reduces oxidative damage to cells and biomolecules. Without being bound by theory, antioxidants are thought to inhibit, suppress, or reduce oxidative damage to cells or biomolecules by stabilizing free radicals before they can cause harmful reactions. Therefore, antioxidants may prevent or delay the onset of some degenerative diseases.

[0173] Examples of suitable antioxidants for embodiments of the present invention include, but are not limited to, vitamins, vitamin cofactors, minerals, hormones, carotenoids, carotenoid terpenes, non-carotenoid terpenes, flavonoids, flavonoid polyphenols (e.g., bioflavonoids), flavonols, flavones, phenols, polyphenols, esters of phenols, esters of polyphenols, non-flavonoid polyphenols, isothiocyanates, and combinations thereof. In some implementations, the antioxidants are vitamin A, vitamin C, vitamin E, ubiquinone, mineral selenium, manganese, melatonin, alpha-carotene, beta-carotene, lycopene, lutein, zeaxanthin, cryptoxanthin, resveratrol, eugenol, quercetin, catechin, gossypol, hesperidin, curcumin, ferulic acid, thymol, hydroxytyrosol, turmeric, thyme, olive oil, alpha-lipoic acid, glutathione, glutamine, oxalic acid, tocopherol-derived compounds, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), ethylenediaminetetraacetic acid (EDTA), tert-butylhydrogen ketone, acetic acid, pectin, tocotrienol, coenzyme, and other antioxidants. Enzyme Q10, zeaxanthin, astaxanthin, canthaxanthin, saponins, limonene, campheneol, myricetin, isorhamnetin, proanthocyanidins, quercetin, rutin, luteolin, apigenin, hesperidin, naringin, sennaol, flavan-3-ones (e.g., anthocyanins), gallic acid catechin, epicatechin and its gallate esters, epigallocatechin and its gallate esters (ECGC), theaflavins and their gallate esters, thearubigins, isoflavone phytoestrogens, genistein, daidzein, soybean stigma, anthocyanins, cyaniding, calcein, malva pigment, stigmabin, paeoniflorin, morning glory pigment, tannins Flower acid, gallic acid, salicylic acid, rosmarinic acid, cinnamic acid and its derivatives (e.g., ferulic acid), chlorogenic acid, chicoric acid, gallantanine, ellagitannins, flavonoids, β-anthocyanins and other plant pigments, silymarin, citric acid, lignans, antinutrients, bilirubin, uric acid, R-α-lipoic acid, N-acetylcysteine, emblicanin, apple extract, apple peel extract (apple polyphenols), rooibos extract, green rooibos extract, hawthorn berry extract, red raspberry extract, green coffee antioxidant (GCA), chokeberry extract 20%, grape seed extract (VinOsee) d) Cocoa extract, hops extract, mangosteen extract, mangosteen shell extract, cranberry extract, pomegranate extract, pomegranate shell extract, pomegranate seed extract, hawthorn berry extract, pomella pomegranate extract, cinnamon extract, grape skin extract, blueberry extract, pine bark extract, pycnogenol, elderberry extract, mulberry root extract, goji berry extract, blackberry extract, blueberry extract, blueberry leaf extract, raspberry extract, turmeric extract, citrus bioflavonoids, blackcurrant, ginger, acai berry powder, green coffee bean extract, green tea extract, and phytic acid, or combinations thereof.In alternative embodiments, the antioxidant is a synthetic antioxidant, such as, for example, butylated hydroxytoluene (BHT) or butylated hydroxyanisole (BHA). Other sources of suitable antioxidants for use in embodiments of the invention include, but are not limited to, fruits, vegetables, tea, cocoa, chocolate, spices, herbs, rice, organ meat from livestock, yeast, whole grains, or cereal grains.

[0174] Specific antioxidants belong to a class of phytonutrients called polyphenols (also known as "polyphenolics"), a group of chemical substances found in plants characterized by the presence of more than one phenolic group per molecule. Polyphenols can produce a variety of health benefits, including, for example, prevention of cancer, heart disease, and chronic inflammatory diseases, as well as improved mental and physical strength. Suitable polyphenols for use in embodiments of the present invention include catechins, proanthocyanidins, anthocyanins, quercetin, rutin, resveratrol, isoflavones, curcumin, punicalagin, ellagitannins, hesperidin, naringin, citrus flavonoids, chlorogenic acid, other similar substances, and combinations thereof.

[0175] In certain embodiments, the antioxidant is a catechin, such as, for example, epigallocatechin gallate (EGCG). Suitable sources of catechins used in embodiments of the present invention include, but are not limited to, green tea, white tea, black tea, oolong tea, chocolate, cocoa, red wine, grape seeds, red grape skins, purple grape skins, red grape juice, purple grape juice, berries, pycnogenol, and red apple skins.

[0176] In some embodiments, the antioxidant is selected from proanthocyanidins, proanthocyanidins, or combinations thereof. Suitable sources of proanthocyanidins and proanthocyanidins used in embodiments of the present invention include, but are not limited to, red grapes, purple grapes, cocoa, chocolate, grape seeds, red wine, cocoa beans, cranberries, apple peels, plums, blueberries, blackcurrants, chokeberries, green tea, sorghum, cinnamon, barley, red kidney beans, kidney beans, hops, almonds, hazelnuts, pecans, pistachios, pycnogenol, and colored berries.

[0177] In a particular embodiment, the antioxidant is anthocyanin. Suitable sources of anthocyanin used in embodiments of the present invention include, but are not limited to, red berries, blueberries, blueberries, cranberries, raspberries, cherries, pomegranates, strawberries, elderberries, chokeberries, red grape skins, purple grape skins, grape seeds, red wine, blackcurrants, redcurrants, cocoa, plums, apple peels, peaches, red pears, red cabbage, red onions, red oranges, and blackberries.

[0178] In some embodiments, the antioxidant is selected from quercetin, rutin, or a combination thereof. Suitable sources of quercetin and rutin used in embodiments of the present invention include, but are not limited to, red apples, onions, kale, bogwhortleberry, lingonberry, chokeberry, cranberry, blackberry, blueberry, strawberry, raspberry, blackcurrant, green tea, black tea, plum, apricot, celery, leeks, broccoli, red pepper, berry wine, and ginkgo.

[0179] In some embodiments, the antioxidant is resveratrol. Suitable sources of resveratrol used in embodiments of the present invention include, but are not limited to, red grapes, peanuts, cranberries, blueberries, blueberries, mulberries, Japanese knotweed tea, and red wine.

[0180] In a particular embodiment, the antioxidant is isoflavone. Suitable sources of isoflavones used in embodiments of the present invention include, but are not limited to, soybeans, soy products, legumes, alfalfa sprouts, chickpeas, peanuts, and red clover.

[0181] In some embodiments, the antioxidant is curcumin. Suitable sources of curcumin used in embodiments of the present invention include, but are not limited to, turmeric and mustard.

[0182] In certain embodiments, the antioxidant is selected from punicalin, ellagitannins, or combinations thereof. Suitable sources of punicalin and ellagitannins used in embodiments of the present invention include, but are not limited to, pomegranate, raspberry, strawberry, walnut, and oak-aged red wine.

[0183] In some embodiments, the antioxidant is a citrus flavonoid, such as hesperidin or naringin. Suitable sources of citrus flavonoids (such as hesperidin or naringin) used in embodiments of the present invention include, but are not limited to, oranges, grapefruits, and citrus juices.

[0184] In a particular embodiment, the antioxidant is chlorogenic acid. Suitable sources of chlorogenic acid used in embodiments of the present invention include, but are not limited to, green coffee, Paraguayan tea, red wine, grape seeds, red grape skins, purple grape skins, red grape juice, purple grape juice, apple juice, cranberries, pomegranates, blueberries, strawberries, sunflowers, echinacea, pycnogenol, and apple peels.

[0185] Dietary fiber

[0186] In some embodiments, the functional ingredient is at least one dietary fiber source. As used herein, at least one dietary fiber source may comprise a single dietary fiber source or multiple dietary fiber sources as a functional ingredient in the compositions provided herein. Typically, according to a particular embodiment of the invention, at least one dietary fiber source is present in the composition in an amount sufficient to promote hygiene and health.

[0187] Various polymeric carbohydrates with distinctly different structures in their composition and linkages fall within the definition of dietary fiber. Such compounds are well known to those skilled in the art, and non-limiting examples include non-starch polysaccharides, lignin, cellulose, methylcellulose, hemicellulose, β-glucan, pectin, gums, mucilage, waxes, inulin, oligosaccharides, fructooligosaccharides, cyclodextrin, chitin, and combinations thereof.

[0188] Polysaccharides are complex carbohydrates composed of monosaccharides linked by glycosidic bonds. Non-starch polysaccharides are linked by β-bonds, and humans cannot digest them due to the lack of enzymes that break these β-bonds. In contrast, digestible starch polysaccharides typically contain α(1-4) bonds.

[0189] Lignin is a large, highly branched, and cross-linked polymer based on phenylpropane monomers. Cellulose is a linear polymer of glucose molecules linked by β(1-4) bonds, which cannot be hydrolyzed by mammalian amylases. Methylcellulose is a methyl ester of cellulose, which is often used in food as a thickener and emulsifier. It is commercially available (e.g., Citrucel from GlaxoSmithKline, Celevac from Shire Pharmaceuticals). Hemicellulose is a highly branched polymer mainly composed of glucuronic acid- and 4-O-methylglucuronic acid xylan. β-glucan is a mixed-linked (1-3), (1-4)β-D-glucan polymer mainly found in cereals such as oats and barley. Pectins, such as β-pectin, are a group of polysaccharides mainly composed of D-galacturonic acid (which is methoxylated to varying degrees).

[0190] Gum and mucilage represent a broad range of different branched structures. Guar gum, derived from the endosperm of ground guar bean seeds, is a galactomannan. Guar gum is commercially available (e.g., Benefiber from Novartis AG). Other gums, such as gum arabic and pectin, have more diverse structures. Other gums include xanthan gum, gellan gum, tara gum, psyllium husk gum, and locust bean gum.

[0191] Waxes are esters of ethylene glycol and two fatty acids, and usually appear as hydrophobic liquids that are insoluble in water.

[0192] Inulin contains naturally occurring polysaccharides belonging to a class of carbohydrates called fructans. They are typically composed of fructose monomers linked by β(2-1) glycosidic bonds and terminal glucose monomers. Oligosaccharides are sugar polymers that typically contain three to six component sugars. They are usually found to be O- or N-linked to compatible amino acid side chains in proteins or linked to lipid molecules. Fructooligosaccharides are oligosaccharides composed of short chains of fructose molecules.

[0193] Food sources of dietary fiber include, but are not limited to, grains, legumes, fruits, and vegetables. Grains that provide dietary fiber include, but are not limited to, oats, rye, barley, and wheat. Legumes that provide fiber include, but are not limited to, peas and legumes such as soybeans. Fruits and vegetables that provide fiber include, but are not limited to, apples, oranges, pears, bananas, berries, tomatoes, mung beans, broccoli, cauliflower, carrots, potatoes, and celery. Plant foods such as bran, nuts, and seeds (such as flaxseed) are also sources of dietary fiber. Plant parts that provide dietary fiber include, but are not limited to, stems, roots, leaves, seeds, pulp, and peel.

[0194] Although dietary fiber is usually derived from plant sources, digestible animal products, such as chitin, can also be classified as dietary fiber. Chitin is a polysaccharide composed of acetylglucosamine monomers linked by β(1-4) bonds, similar to the bonds in cellulose.

[0195] Based on their solubility in water, dietary fiber sources are often classified into soluble and insoluble fibers. According to plant characteristics, varying degrees of soluble and insoluble fiber can be found in plants. Although insoluble in water, insoluble fiber possesses passive hydrophilic properties, which helps increase stool volume, soften feces, and shorten the transit time of solid waste through the intestines.

[0196] Unlike insoluble fiber, soluble dietary fiber is readily soluble in water. Soluble fiber undergoes active metabolic processing in the colon through fermentation, increasing the colonic microbiota and thus increasing the mass of solid waste. Fermentation of fiber by colonic bacteria also produces end products with significant health benefits. For example, the fermentation of food substances produces gases and short-chain fatty acids. Acids produced during fermentation include butyric acid, acetic acid, propionic acid, and valeric acid, which have various beneficial properties, such as stabilizing blood sugar levels by acting on insulin release from the pancreas and providing liver control through glycogenolysis. Furthermore, fiber fermentation can reduce atherosclerosis by decreasing cholesterol synthesis in the liver and lowering blood levels of LDL and triglycerides. The acids produced during fermentation lower colonic pH, thereby protecting the colonic mucosa from the formation of cancerous polyps. A lower colonic pH also improves mineral absorption, enhances the barrier properties of the colonic mucosa, and inhibits inflammation and adhesion stimuli. Fiber fermentation also benefits the immune system by stimulating the formation of T-helper cells, antibodies, leukocytes, splenocytes, cytokinins, and lymphocytes.

[0197] fatty acid

[0198] In some embodiments, the functional ingredient is at least one fatty acid. As used herein, at least one fatty acid can be a single fatty acid or multiple fatty acids, serving as the functional ingredient in the compositions provided herein. Typically, according to a particular embodiment of the invention, at least one fatty acid is present in the composition in an amount sufficient to promote hygiene and health.

[0199] As used herein, "fatty acid" means any straight-chain monocarboxylic acid and includes saturated fatty acids, unsaturated fatty acids, long-chain fatty acids, medium-chain fatty acids, short-chain fatty acids, fatty acid precursors (including ω-9 fatty acid precursors), and esterified fatty acids. As used herein, "long-chain polyunsaturated fatty acid" means any polyunsaturated carboxylic acid or organic acid having a long aliphatic tail. As used herein, "ω-3 fatty acid" means any polyunsaturated fatty acid having a first double bond as the third carbon-carbon bond from the methyl terminus of its carbon chain. In a particular embodiment, ω-3 fatty acid may include long-chain ω-3 fatty acid. As used herein, "ω-6 fatty acid" means any polyunsaturated fatty acid having a first double bond as the sixth carbon-carbon bond from the methyl terminus of its carbon chain.

[0200] Suitable omega-3 fatty acids used in embodiments of the present invention can be derived from, for example, algae, fish, animals, plants, or combinations thereof. Examples of suitable omega-3 fatty acids include, but are not limited to, linolenic acid, alpha-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, octadecanoic acid, eicosapentaenoic acid, and combinations thereof. In some embodiments, suitable omega-3 fatty acids can be provided in fish oil (e.g., herring oil, tuna oil, salmon oil, bonito oil, and cod oil), microalgae omega-3 oil, or combinations thereof. In a specific implementation, suitable omega-3 fatty acids may be derived from commercially available omega-3 fatty acid oils, such as microalgae DHA oil (from Martek, Columbia, MD), OmegaPure (from Omega Protein, Houston, TX), Marinol C-38 (from Lipid Nutrition, Channahon, IL), bonito oil and MEG-3 (from OceanNutrition, Dartmouth, NS), Evogel (from Symrise, Holzminden, Germany), marine oil from tuna or salmon (from Arista Wilton, CT), OmegaSource 2000, marine oil from herring, and marine oil from cod (from OmegaSource, RTP, NC).

[0201] Suitable ω-6 fatty acids include, but are not limited to, linoleic acid, γ-linoleic acid, dihomo-γ-linoleic acid, arachidonic acid, eicosadienoic acid, docosadienoic acid, adrenic acid, docosapentaenoic acid, and combinations thereof.

[0202] Suitable esterified fatty acids for use in embodiments of the present invention may include, but are not limited to, monoacylglycerols containing ω-3 and / or ω-6 fatty acids, diacylglycerols containing ω-3 and / or ω-6 fatty acids, or triacylglycerols containing ω-3 and / or ω-6 fatty acids, and combinations thereof.

[0203] Vitamins

[0204] In some implementations, the functional ingredient is at least one vitamin.

[0205] As used herein, at least one vitamin may be a single vitamin or multiple vitamins, serving as a functional ingredient in the compositions provided herein. Typically, according to a particular embodiment of the invention, at least one vitamin is present in the composition in an amount sufficient to promote hygiene and health.

[0206] Vitamins are organic compounds that the human body needs in small amounts for normal function. Unlike other nutrients such as carbohydrates and proteins, the body utilizes vitamins without breaking them down. To date, thirteen vitamins have been identified, and one or more can be used in the compositions described herein. Suitable vitamins include vitamins A, D, E, K, B1, B2, B3, B5, B6, B7, B9, B12, and C. Many vitamins also have alternative names; non-limiting examples are provided below.

[0207]

[0208]

[0209] Various other compounds have been classified as vitamins by some authorities. These compounds may be called pseudo-vitamins and include, but are not limited to, compounds such as ubiquinone (coenzyme Q10), pan-aminobenzoic acid, dimethylglycine, taestrile, amygdalin, flavonoids, p-aminobenzoic acid, adenine, adenosine, and S-methylmethionine. As used herein, the term vitamin includes pseudo-vitamins.

[0210] In some implementations, the vitamin is a fat-soluble vitamin selected from vitamins A, D, E, K, and combinations thereof.

[0211] In other embodiments, the vitamin is a water-soluble vitamin selected from vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin B12, folic acid, biotin, pantothenic acid, vitamin C, and combinations thereof.

[0212] Glucosamine

[0213] In some implementations, the functional ingredient is glucosamine.

[0214] Typically, according to a specific embodiment of the invention, glucosamine is present in the composition in an amount sufficient to promote hygiene and health.

[0215] Glucosamine, also known as chitosan, is an amino sugar considered an important precursor in the biochemical synthesis of glycosylated proteins and lipids. D-Glucosamine is naturally found in cartilage in the form of glucosamine-6-phosphate, synthesized from fructose-6-phosphate and glutamine. However, glucosamine may also be available in other forms, non-limiting examples including glucosamine hydrochloride, glucosamine sulfate, N-acetyl-glucosamine, or any other salt form or combination thereof. Glucosamine can be obtained by acid hydrolysis of the shells of lobster, crab, shrimp, or prawn using methods well known to those skilled in the art. In certain embodiments, glucosamine may be derived from chitin-containing fungal biomass, as described in U.S. Patent Application No. 2006 / 0172392.

[0216] The composition may further comprise chondroitin sulfate.

[0217] minerals

[0218] In some implementations, the functional ingredient is at least one mineral.

[0219] As used herein, at least one mineral may be a single mineral or multiple minerals, serving as a functional ingredient in the compositions provided herein. Typically, according to a particular embodiment of the invention, at least one mineral is present in the composition in an amount sufficient to promote hygiene and health.

[0220] According to the teachings of this invention, minerals comprise inorganic chemical elements required by living organisms. Minerals consist of a wide range of compositions (e.g., elements, simple salts, and complex silicates) and have widely different crystal structures. They can be naturally produced in foods and beverages, added as supplements, or consumed or given separately from foods or beverages.

[0221] Minerals can be classified as macrominerals (which are required in relatively large quantities) or microminerals (which are required in relatively small quantities). Macrominerals are generally required in amounts greater than or equal to about 100 mg / day, while microminerals are those required in amounts less than about 100 mg / day.

[0222] In a particular embodiment of the invention, the mineral is selected from macrominerals, trace minerals, or combinations thereof. Non-limiting examples of macrominerals include calcium, chlorine, magnesium, phosphorus, potassium, sodium, and sulfur. Non-limiting examples of trace minerals include chromium, cobalt, copper, fluorine, iron, manganese, molybdenum, selenium, zinc, and iodine. Although iodine is generally classified as a trace mineral, its requirement is greater than that of other trace minerals and it is often classified as a macromineral.

[0223] In other specific embodiments of the invention, the minerals are trace minerals considered essential for human nutrition, and non-limiting examples include bismuth, boron, lithium, nickel, rubidium, silicon, strontium, tellurium, tin, titanium, tungsten, and vanadium.

[0224] The minerals exemplified herein can be in any form known to those skilled in the art. For example, in a particular embodiment, the mineral can be in its ionic form, having a positive or negative charge. In another particular embodiment, the mineral can be in its molecular form. For example, sulfur and phosphorus are often found naturally as sulfates, sulfides, and phosphates.

[0225] preservative

[0226] In some implementations, the functional ingredient is at least one preservative.

[0227] As used herein, at least one preservative may be a single preservative or multiple preservatives, serving as a functional component in the compositions provided herein. Typically, according to specific embodiments of the invention, at least one preservative is present in the composition in an amount sufficient to promote hygiene and health.

[0228] In a particular embodiment of the invention, the preservative is selected from antimicrobial agents, antioxidants, antienzymes, or combinations thereof. Non-limiting examples of antimicrobial agents include sulfites, propionates, benzoates, sorbates, nitrates, nitrites, bacteriocins, salts, sugars, acetic acid, dimethyl dicarbonate (DMDC), ethanol, and ozone.

[0229] According to one particular implementation, the preservative is a sulfite. Sulfites include, but are not limited to, sulfur oxides, sodium bisulfite, and potassium bisulfite.

[0230] According to another specific embodiment, the preservative is a propionate. Propionates include, but are not limited to, propionic acid, calcium propionate, and sodium propionate.

[0231] In another specific embodiment, the preservative is a benzoate. Benzoates include, but are not limited to, sodium benzoate and benzoic acid.

[0232] In another specific embodiment, the preservative is a sorbate. Sorbic acid salts include, but are not limited to, potassium sorbate, sodium sorbate, calcium sorbate, and sorbic acid.

[0233] In another specific embodiment, the preservative is a nitrate and / or a nitrite. Nitrates and nitrites include, but are not limited to, sodium nitrate and sodium nitrite.

[0234] In another specific embodiment, at least one preservative is a bacteriocin, such as, for example, nisin.

[0235] In another specific implementation, the preservative is ethanol.

[0236] In another specific implementation, the preservative is ozone.

[0237] Non-limiting examples of enzyme inhibitors suitable for use as preservatives in specific embodiments of the present invention include ascorbic acid, citric acid, and metal chelating agents such as ethylenediaminetetraacetic acid (EDTA).

[0238] Hydration

[0239] In some implementations, the functional ingredient is at least one hydrating agent.

[0240] As used herein, at least one hydrating agent may be a single hydrating agent or multiple hydrating agents as a functional component used in the compositions provided herein. Typically, according to a particular embodiment of the invention, at least one hydrating agent is present in the composition in an amount sufficient to promote hygiene and health.

[0241] Hydration products help the body replace fluids lost through excretion. For example, fluids are lost as sweat to regulate body temperature, as urine to excrete waste, and as water vapor to exchange gases in the lungs. Fluid loss can also be caused by a variety of external factors; non-limiting examples include physical activity, exposure to dry air, diarrhea, vomiting, high fever, shock, blood loss, and low blood pressure. Diseases that cause fluid loss include diabetes, cholera, gastroenteritis, shigella infection, and yellow fever. Forms of malnutrition that cause fluid loss include excessive alcohol consumption, electrolyte imbalance, fasting, and rapid weight loss.

[0242] In particular embodiments, the hydration product is a composition that helps the body replace fluids lost during exercise. Therefore, in certain embodiments, the hydration product is an electrolyte, and non-limiting examples include sodium, potassium, calcium, magnesium, chloride, phosphate, bicarbonate, and combinations thereof. Suitable electrolytes for use in particular embodiments of the invention are also described in U.S. Patent No. 5,681,569, the disclosure of which is intentionally incorporated herein by reference. In particular embodiments, the electrolyte is obtained from its corresponding water-soluble salt. Non-limiting examples of salts for use in particular embodiments include chlorides, carbonates, sulfates, acetates, bicarbonates, citrates, phosphates, hydrogen phosphates, tartrates, sorbates, citrates, benzoates, or combinations thereof. In other embodiments, the electrolyte is provided by juice, fruit extracts, vegetable extracts, tea, or tea extracts.

[0243] In a particular embodiment of the invention, the hydration product is a carbohydrate that replenishes the energy stores burned by muscle. Suitable carbohydrates for use in a particular embodiment of the invention are described in U.S. Patent Nos. 4,312,856, 4,853,237, 5,681,569, and 6,989,171, the disclosures of which are intentionally incorporated herein by reference. Non-limiting examples of suitable carbohydrates include monosaccharides, disaccharides, oligosaccharides, complex polysaccharides, or combinations thereof. Non-limiting examples of suitable types of monosaccharides for use in a particular embodiment include trioses, tetrasaccharides, pentoses, hexoses, heptoses, octoses, and nonoses. Non-limiting examples of suitable monosaccharides of specific types include glyceraldehyde, dihydroxyacetone, erythrose, threose, erythritol, arabinose, lythose, ribose, xylose, ribulose, xylulose, allose, azoose, galactose, glucose, gulose, idole, mannose, tarose, fructose, allulose, sorbitol, tagatose, mannoheptulose, sedoheptulose, octolose, and sialose. Non-limiting examples of suitable disaccharides include sucrose, lactose, and maltose. Non-limiting examples of suitable oligosaccharides include sucrose, maltotriose, and maltodextrin. In other specific embodiments, carbohydrates are provided by corn syrup, beet sugar, cane sugar, juice, or tea.

[0244] In another specific embodiment, the hydration product is a flavanol that provides cell rehydration. Flavanols are a class of naturally occurring substances found in plants and typically comprise a 2-phenylbenzopyranone molecular skeleton linking one or more chemical moieties. Non-limiting examples of suitable flavanols for use in specific embodiments of the invention include catechins, epicatechin, gallic acid catechin, epigallocatechin, epicatechin gallate, epigallocatechin 3-gallate, theaflavins, theaflavins-3-gallate, theaflavins 3'-gallate, theaflavins 3,3'-gallate, thearubigins, or combinations thereof. Several common sources of flavanols include tea plants, fruits, vegetables, and flowers. In a preferred embodiment, flavanols are extracted from green tea.

[0245] In a particular implementation, the hydration product is a glycerol solution to enhance exercise endurance. Ingestion of glycerol-containing solutions has been shown to provide beneficial physiological effects, such as increased blood volume, lower heart rate, and lower rectal temperature.

[0246] Probiotics / Prebiotics

[0247] In some implementations, the functional ingredient is selected from at least one probiotic, prebiotic, or combination thereof.

[0248] As used herein, at least one probiotic or prebiotic may be a single probiotic or prebiotic or multiple probiotics or prebiotics as a functional ingredient in the compositions provided herein. Typically, according to a particular embodiment of the invention, at least one probiotic, prebiotic, or combination thereof is present in the composition in an amount sufficient to promote hygiene and health.

[0249] According to the teachings of the present invention, probiotics include microorganisms that are beneficial to health when consumed in effective amounts. Ideally, probiotics beneficially influence the naturally occurring gastrointestinal microbiota of the human body and provide health benefits in addition to nutrition. Probiotics may include, but are not limited to, bacteria, yeast, and fungi.

[0250] According to the teachings of this invention, prebiotics are compositions that promote the growth of beneficial bacteria in the gut. Prebiotic substances can be consumed by the relevant probiotics, or additionally help maintain the survival of the relevant probiotics or stimulate their growth. When consumed in effective amounts, prebiotics also beneficially influence the naturally occurring gastrointestinal microbiota in the human body and thus provide health benefits beyond nutrition. Prebiotic foods enter the colon and serve as substrates for endogenous bacteria, thereby indirectly providing the host with energy, metabolites, and essential trace elements. The body's digestion and absorption of prebiotic foods depends on bacterial metabolic activity, which reuses energy from nutrients that escaped digestion and absorption in the small intestine for the host.

[0251] According to a specific implementation plan, probiotics are beneficial microorganisms that beneficially influence the naturally occurring gastrointestinal microbiota of the human body and provide health benefits other than nutrition. Examples of probiotics include, but are not limited to, bacteria of the genus *Lactobacilli*, *Bifidobacteria*, *Streptococci*, or combinations thereof, which provide beneficial effects to humans.

[0252] In a particular embodiment of the invention, at least one probiotic is selected from the genus *Lactobacillus*. *Lactobacillus* (i.e., bacteria of the genus *Lactobacillus*, hereinafter referred to as "L.") have been used for centuries as food preservatives and for promoting human health. Non-limiting examples of *Lactobacillus* species found in the human gut include *L. acidophilus*, *L. casei*, *L. fermentum*, *L. salivaroes*, *L. brevis*, *L. leichmannii*, *L. plantarum*, *L. cellobiose*, *L. reuteri*, *L. rhamnosus*, *L. GG*, *L. bulgaricus*, and *L. thermophilus*.

[0253] According to other specific embodiments of the invention, the probiotics are selected from the genus *Bifidobacterium*. It is also known that *Bifidobacterium* exerts beneficial effects on human health by producing short-chain fatty acids (e.g., acetic acid, propionic acid, and butyric acid), lactic acid, and formic acid as a result of carbohydrate metabolism. Non-limiting species of *Bifidobacterium* found in the human gastrointestinal tract include *Bifidobacterium angulatum*, *Bifidobacterium animalis*, *Bifidobacterium asteroides*, *Bifidobacterium bifidum*, *Bifidobacterium bovis*, *Bifidobacterium breve*, *Bifidobacterium catenulatum*, *Bifidobacterium choerinum*, *Bifidobacterium coryneforme*, *Bifidobacterium cuniculi*, *Bifidobacterium dentium*, *Bifidobacterium gallicum*, *Bifidobacterium gallinarum*, *Bifidobacterium indicum*, and *Bifidobacterium longum*. Bifidobacterium magnum, Bifidobacterium merycicum, Bifidobacterium minimum, Bifidobacterium pseudodocatenulatum, Bifidobacterium pseudolongum, Bifidobacterium psychraerophilum, Bifidobacterium pullorum, Bifidobacterium ruminantium, Bifidobacterium saeculare, Bifidobacterium scarovii, Bifidobacterium simiae, Bifidobacterium subtile, Bifidobacterium thermocidophilum, Bifidobacterium thermophilum, Bifidobacterium urinalis, and Bifidobacterium sp.

[0254] According to other specific embodiments of the invention, the probiotics are selected from the genus *Streptococcus*. *Streptococcus thermophilus* is a Gram-positive facultative anaerobic organism. It is classified as a lactic acid bacterium and is commonly found in milk and dairy products, and is used in the production of yogurt. Other non-restricted probiotic species of this bacterium include *Streptococcus salivarus* and *Streptococcus cremoris*.

[0255] The probiotics that can be used according to the present invention are well known to those skilled in the art. Non-limiting examples of foods containing probiotics include yogurt, sauerkraut, kefir, Korean kimchi, fermented vegetables, and other foods containing microbial elements that have a beneficial effect on the host animal by improving the balance of gut microbiota.

[0256] According to embodiments of the present invention, prebiotics include, but are not limited to, mucopolysaccharides, oligosaccharides, polysaccharides, amino acids, vitamins, nutrient precursors, proteins, and combinations thereof.

[0257] According to a specific embodiment of the invention, the prebiotic is selected from dietary fiber, including, but not limited to, polysaccharides and oligosaccharides. These compounds have the ability to increase the number of probiotics, which leads to the benefits given by the probiotics. Non-limiting examples of oligosaccharides classified as prebiotics according to a specific embodiment of the invention include fructooligosaccharides, inulin, isomaltooligosaccharides, lactitol, lactoferrin, lactulose, dextrin, soybean oligosaccharides, trans-galacto-oligosaccharides, and xylooligosaccharides.

[0258] According to other specific embodiments of the invention, the prebiotic is an amino acid. Although various known prebiotics are broken down to provide carbohydrates for probiotics, some probiotics also require amino acids for nutrition.

[0259] Prebiotics are naturally found in a variety of foods, including, but not limited to, bananas, berries, asparagus, garlic, wheat, oats, barley (and other whole grains), flaxseed, tomatoes, Jerusalem artichokes, onions and chicory, leafy green vegetables (e.g., dandelion leaves, spinach, broadleaf kale leaves, beets, kale, mustard greens, radish leaves) and legumes (e.g., lentils, kidney beans, chickpeas, common beans, white beans, black beans).

[0260] Weight control agents

[0261] In some implementations, the functional ingredient is at least one weight management agent.

[0262] As used herein, at least one weight control agent may be a single weight control agent or multiple weight control agents as a functional ingredient in the compositions provided herein. Typically, according to a particular embodiment of the invention, at least one weight control agent is present in the composition in an amount sufficient to promote hygiene and health.

[0263] As used herein, “weight control agent” includes appetite suppressants and / or thermogens. As used herein, the phrases “appetite suppressant,” “appetite satiety agent,” “satiety agent,” and “satiety ingredient” are synonymous. The phrase “appetite suppressant” describes macronutrients, herbal extracts, exogenous hormones, anorexia nervosa, appetite suppressants, drugs, and combinations thereof that, when delivered in effective amounts, inhibit, suppress, reduce, or otherwise reduce a person’s appetite. The phrase “thermogen" describes macronutrients, herbal extracts, exogenous hormones, anorexia nervosa, appetite suppressants, drugs, and combinations thereof that, when delivered in effective amounts, activate or otherwise enhance a person’s thermogenesis or metabolism.

[0264] Suitable weight management agents include macronutrients selected from proteins, carbohydrates, dietary fats, and combinations thereof. The consumption of proteins, carbohydrates, and dietary fats stimulates the release of peptides with appetite-suppressing effects. For example, the consumption of proteins and dietary fats stimulates the release of the intestinal hormone cholecystokinin (CCK), while the consumption of carbohydrates and dietary fats stimulates the release of glucagon-like peptide-1 (GLP-1).

[0265] Suitable macronutrient weight management agents also include carbohydrates. Carbohydrates generally include sugars, starches, cellulose, and gums, which the body converts into glucose for energy. Carbohydrates are often classified into two categories: digestible carbohydrates (e.g., monosaccharides, disaccharides, and starches) and indigestible carbohydrates (e.g., dietary fiber). Studies have shown that indigestible carbohydrates and complex polymeric carbohydrates, which have reduced absorption and digestibility in the small intestine, stimulate a physiological response that inhibits food intake. Therefore, the carbohydrates exemplified in this article ideally include indigestible carbohydrates or carbohydrates with reduced digestibility. Non-limiting examples of such carbohydrates include polydextrose; inulin; monosaccharide-derived polyols such as erythritol, mannitol, xylitol, and sorbitol; disaccharide-derived alcohols such as isomaltitol, lactitol, and maltitol; and hydrogenated starch hydrolysates. Carbohydrates will be described in more detail below.

[0266] In another specific embodiment, the weight-controlling agent is dietary fat. Dietary fat is a lipid comprising a composition of saturated and unsaturated fatty acids. Polyunsaturated fatty acids have been shown to have a greater satiating effect than monounsaturated fatty acids. Therefore, the dietary fatty acids exemplified herein ideally include polyunsaturated fatty acids, and non-limiting examples include triglycerides.

[0267] In certain embodiments, the weight-controlling agent is an herbal extract. Extracts from various types of plants have been identified as having appetite-suppressing properties. Non-limiting examples of plants whose extracts have appetite-suppressing properties include *Hoodia*, *Trichocaulon*, *Caralluma*, *Stapelia*, *Orbea*, *Asclepias*, and *Camellia*. Other embodiments include extracts derived from *Gymnema Sylvestre*, *Kola Nut*, *Citrus Aurantium*, *Yerba Mate*, *Griffonia Simplicifolia*, *Guarana*, myrrh, gum gum lipids, and blackcurrant seed oil.

[0268] Herbal extracts can be prepared from any type of plant material or plant biomass. Non-limiting examples of plant material and biomass include stems, roots, leaves, dried powders obtained from plant material, and juices or dried extracts. Herbal extracts are typically prepared by extracting juice from a plant and subsequently drying the juice. Alternatively, an extraction procedure can be used. After the initial extraction, it is desirable to further fractionate the initial extract (e.g., by column chromatography) to obtain a herbal extract with enhanced activity. Such techniques are well known to those skilled in the art.

[0269] In certain embodiments, the herbal extract is derived from plants of the genus *Hylocereus*, including species *H. alstonii*, *H. curlorii*, *H. dregei*, *H. flava*, *H. gordonii*, *H. jutatae*, *H. mossamedensis*, *H. officinalis*, *H. parviflorai*, *H. pedicellata*, *H. pilifera*, *H. ruschii*, and *H. triebneri*. *H.* species are naturally occurring succulent plants found in southern Africa. A sterol glycoside in *H.* species, known as P57, is thought to be responsible for appetite suppression in *H.* species.

[0270] In another specific embodiment, the herbal extract is derived from plants of the genus *Caralluma*, including species *C. indica*, *C. fimbriata*, *C. attenuate*, *C. tuberculata*, *C. edulis*, *C. adscendens*, *C. stalammifera*, *C. umbellate*, *C. penicillata*, *C. russeliana*, *C. retrospicens*, *C. Arabica*, and *C. lasiantha*. *Caralluma* plants belong to the same subfamily as the Hoodia cactus. *Caralluma* is a small, erect, and succulent plant native to India with medicinal properties, such as appetite suppression, generally attributed to glycosides belonging to the group *Glycoside-Pregnane*, non-limiting examples of which include caratuberside A, caratuberside B, bouceroside I, bouceroside II, bouceroside III, bouceroside IV, bouceroside V, bouceroside VI, bouceroside VII, bouceroside VIII, bouceroside IX, and bouceroside X.

[0271] In another specific embodiment, at least one herbal extract is derived from plants of the genus *Trichocaulon*. *Trichocaulon* plants are succulent plants, typically native to southern Africa, similar to the *Opuntia* cactus, and include species *T. piliferum* and *T. officinale*.

[0272] In another specific embodiment, the herbal extract is derived from plants of the genera *Stapelia* or *Orbea*, including species *S. gigantean* and *O. variegate*, respectively. *Stapelia* and *Orbea* plants belong to the same subfamily as the *Opuntia* subfamily, Asclepiadaceae. Without being bound by any theory, compounds exhibiting appetite-suppressing activity are considered to be saponins, such as pregnanesides, including stavarosides A, B, C, D, E, F, G, H, I, J, and K.

[0273] In another specific embodiment, the herbal extract is derived from plants of the genus *Aleurone*. Plants of the genus *Aleurone* also belong to the family Asclepiadaceae. Non-limiting examples of plants of the genus *Aleurone* include *A. incarnate*, *A. curassayica*, *A. syriaca*, and *A. tuberose*. It is not intended to be construed as to include extracts containing steroidal compounds with appetite-suppressing effects, such as pregnanesides and pregnaneside ligands.

[0274] In certain implementations, the weight control agent is an exogenous hormone with weight-controlling effects. Non-limiting examples of such hormones include CCK, peptide YY, ghrelin, serotonin and gastrin-releasing peptide (GRP), enterostatin, apolipin A-IV, GLP-1, amylin, somatostatin, and leptin.

[0275] In another embodiment, the weight control agent is a drug. Non-limiting examples include phentenime, diethylamine benzophenone, benzomorpholine, rimonaban, oxyntomodulin, fluoxetine hydrochloride, ephedrine, phenethylamine, and other stimulants.

[0276] Osteoporosis control agents

[0277] In some implementations, the functional ingredient is at least one osteoporosis control agent.

[0278] As used herein, at least one osteoporosis control agent may be a single osteoporosis control agent or multiple osteoporosis control agents as a functional component used in the compositions provided herein. Typically, according to a particular embodiment of the invention, at least one osteoporosis control agent is present in the composition in an amount sufficient to promote hygiene and health.

[0279] Osteoporosis is a skeletal disease that impairs bone strength, leading to an increased risk of fractures. Typically, osteoporosis is characterized by decreased bone mineral density (BMD), damage to bone microstructure, and changes in the amount and type of non-collagenous proteins in bone.

[0280] In some embodiments, the osteoporosis control agent is at least one calcium source. According to a particular embodiment, the calcium source is any calcium-containing compound, including salt complexes, dissolved substances, and other forms of calcium. Non-limiting examples of calcium sources include amino acid-chelated calcium, calcium carbonate, calcium oxide, calcium hydroxide, calcium sulfate, calcium chloride, calcium phosphate, calcium hydrogen phosphate, calcium dihydrogen phosphate, calcium citrate, calcium malate, calcium malate-citrate, calcium gluconate, calcium tartrate, calcium lactate, their dissolved substances, and combinations thereof.

[0281] According to a specific embodiment, the osteoporosis control agent is a magnesium source. The magnesium source can be any magnesium-containing compound, including salt complexes, dissolved substances, and other forms of magnesium. Non-limiting examples of magnesium sources include magnesium chloride, magnesium citrate, magnesium gluconate, magnesium gluconate, magnesium lactate, magnesium hydroxide, magnesium pyridinecarboxylate, magnesium sulfate, dissolved substances thereof, and mixtures thereof. In another specific embodiment, the magnesium source comprises amino acid-chelated or creatine-chelated magnesium.

[0282] In other embodiments, the osteoporosis agent is selected from vitamins D, C, K, their precursors and / or β-carotene, and combinations thereof.

[0283] Various plants and plant extracts have also been identified as effective in the prevention or treatment of osteoporosis. It is not desired to be bound by any theory that plants and plant extracts stimulate bone morphogenetic proteins and / or inhibit bone resorption, thereby stimulating bone regeneration and strength. Non-limiting examples of suitable plants and plant extracts as osteoporosis control agents include species of the genera *Taraxacum* and *Amelanchier*, as disclosed in U.S. Patent Publication No. 2005 / 0106215, as well as species of the genera *Lindera*, *Artemisia*, *Acorus*, *Carthamus*, *Carum*, *Cnidium*, *Curcuma*, *Cyperus*, *Juniperus*, *Prunus*, *Iris*, and *Chrysanthemum*. Species of the genera *Cichorium*, *Dodonaea*, *Epimedium*, *Erigonoum*, *Soya*, *Mentha*, *Ocimum*, *thymus*, *Tanacetum*, *Plantago*, *Spearmint*, *Bixa*, *Vitis*, *Rosemarinus*, *Rhus*, and *Anethum*, as disclosed in U.S. Patent Publication No. 2005 / 0079232.

[0284] Phytoestrogens

[0285] In some implementations, the functional ingredient is at least one phytoestrogen.

[0286] As used herein, at least one estrogen may be a single phytoestrogen or multiple phytoestrogens as a functional component of the compositions provided herein. Typically, according to a particular embodiment of the invention, at least one phytoestrogen is present in the composition in an amount sufficient to promote hygiene and health.

[0287] Phytoestrogens are substances found in plants that can typically be delivered to humans through the ingestion of plants or plant parts containing phytoestrogens. As used herein, "phytoestrogens" refers to any substance that causes any degree of estrogen-like effect when introduced into the body. For example, phytoestrogens can bind to estrogen receptors in the body and have a small estrogen-like effect.

[0288] Examples of suitable estrogens used in embodiments of the present invention include, but are not limited to, isoflavones, stilbene, lignans, dihydroxybenzoic acid lactone, coumestrol, estradiol, estrol, and combinations thereof. Suitable sources of phytoestrogens include, but are not limited to, whole grains, cereals, fiber, fruits, vegetables, black cohosh, agave root, blackcurrant, black hawthorn, chasteberry, sclerotium bark, angelica root, aralia root, ground lily root, ginseng root, senecio scandens, licorice, leonurus japonicus, motherwort, peony root, raspberry leaves, Rosaceae plants, sage leaves, sage root, saw palmetto berries, wild yam root, yarrow flowers, legumes, soybeans, and soy products (e.g., miso, soy flour, soy milk, soybean kernels, soy protein isolate). Tempen or tofu), chickpeas, nuts, lentils, seeds, clover, red clover, dandelion leaves, dandelion roots, fenugreek seeds, green tea, hops, red wine, flaxseed, garlic, onion, linseed, borage, butterfly grass, coriander, vitex, jujube, fennel, fennel seeds, centella asiatica, milk thistle, pennyroyal, pomegranate, artemisia annua, bean flour, tansy and kudzu root, etc., and combinations thereof.

[0289] Isoflavones belong to a group of phytonutrients called polyphenols. Generally, polyphenols (also known as "polyphenolic compounds") are a group of chemical substances found in plants, characterized by the presence of more than one phenolic group per molecule.

[0290] Suitable phytoestrogens and isoflavones according to embodiments of the present invention include genistein, daidzein, stigmacanoidin, chickpea extract A, gentiopicrin, their respective naturally occurring glycosides and glycoside conjugates, maltodextrin, open-ring isolar resinin, enterolactone, enterodiol, textured plant proteins, and combinations thereof.

[0291] Suitable sources of isoflavones used in embodiments of the present invention include, but are not limited to, soybeans, soy products, legumes, alfalfa sprouts, chickpeas, peanuts, and red clover.

[0292] Long-chain primary aliphatic saturated alcohols

[0293] In some embodiments, the functional ingredient is at least one long-chain primary aliphatic saturated alcohol.

[0294] As used herein, at least one long-chain primary aliphatic saturated alcohol may be a single long-chain primary aliphatic saturated alcohol or multiple long-chain primary aliphatic saturated alcohols as a functional component used in the compositions provided herein. Typically, according to a particular embodiment of the invention, at least one long-chain primary aliphatic saturated alcohol is present in the composition in an amount sufficient to promote hygiene and health.

[0295] Long-chain primary aliphatic saturated alcohols are a different group of organic compounds. The term "alcohol" refers to compounds characterized by a hydroxyl group (-OH) bonded to a carbon atom. The term "primary" refers to compounds where the carbon atom bonded to the hydroxyl group is bonded to only one other carbon atom. The term "saturated" refers to compounds characterized by the absence of carbon-carbon pi bonds. The term "aliphatic" refers to compounds where the carbon atoms are linked together in a straight or branched chain rather than a ring. The term "long-chain" refers to compounds with at least eight carbon atoms.

[0296] Non-limiting examples of specific long-chain primary aliphatic saturated alcohols used in particular embodiments of the present invention include 1-octanol (carbon 8), 1-nonanol (carbon 9), 1-decanol (carbon 10), 1-dodecylol (carbon 12), 1-tetradecylol (carbon 14), 1-hexadecylol (carbon 16), 1-octadecylol (carbon 18), 1-eicosylol (carbon 20), 1-eicosylol (carbon 22), 1-tetradecylol (carbon 24), 1-hexadecylol (carbon 26), 1-heptadecylol (carbon 27), 1-octadecylol (carbon 28), 1-nonadecylol (carbon 29), 1-triacontylol (carbon 30), 1-tridodecylol (carbon 32), and 1-tritetradecylol (carbon 34).

[0297] In a particularly preferred embodiment of the invention, the long-chain primary aliphatic saturated alcohol is policosanol. Policosanol is a term used for mixtures of long-chain primary aliphatic saturated alcohols, primarily composed of 28-carbon-1-octacosanol and 30-carbon-1-trianesanol, as well as other lower concentrations of alcohols (such as 22-carbon-1-22-carbon, 24-carbon-1-24-carbon, 26-carbon-1-26-carbon, 27-carbon-1-27-carbon, 29-carbon-1-29-carbon, 32-carbon-1-32-carbon, and 34-carbon-1-34-carbon).

[0298] Long-chain primary aliphatic saturated alcohols are derived from natural fats and oils. They can be obtained from these sources using extraction techniques well-known to those skilled in the art. Pleuronectin can be isolated from a variety of plants and materials, including sugarcane (…). Saccharum officinarium ), yam (e.g., Dioscorea opposite), bran from rice (e.g., Oryzasativa), and beeswax. Priligy can be obtained from these sources using extraction techniques well known to those skilled in the art. A description of such extraction techniques can be found in U.S. Patent Application No. 2005 / 0220868, the disclosure of which is intentionally incorporated herein by reference.

[0299] Phytosterols

[0300] In some embodiments, the functional ingredient is at least one phytosterol, phytosterol, or a combination thereof.

[0301] Typically, according to a specific embodiment of the invention, at least one phytosterol, phytosterol or combination thereof is present in the composition in an amount sufficient to promote hygiene and health.

[0302] As used in this article, the phrases “sterol,” “plant stanol,” and “phytostanol” are synonymous.

[0303] Phytosterols and sterols are naturally found in small amounts in many fruits, vegetables, nuts, seeds, grains, legumes, vegetable oils, bark, and other sources. Although people typically consume phytosterols and sterols daily, the amounts consumed are insufficient to have a significant cholesterol-lowering effect or other health benefits. Therefore, supplementing food and beverages with phytosterols and sterols is ideal.

[0304] Sterols are a subgroup of steroids containing a hydroxyl group at C-3. Typically, phytosterols have a double bond within the steroid nucleus, like cholesterol; however, phytosterols may also contain a substituted side chain (R) at C-24, such as an ethyl or methyl group, or another double bond. The structures of phytosterols are well known to those skilled in the art.

[0305] At least 44 naturally occurring phytosterols have been discovered, and they are generally derived from plants such as corn, soybean, wheat, and wood oil; however, they can also be synthesized to form compositions that are identical to or have similar properties to those naturally occurring phytosterols. According to specific embodiments of the invention, non-limiting examples of phytosterols known to those skilled in the art include 4-desmethylsterols (e.g., β-sitosterol, campesterol, stigmasterol, brassosterol, 22-dehydrobrassosterol, and Δ5-april), 4-monomethylsterols, and 4,4-dimethylsterols (triterpenoids) (e.g., cycloarjool, 24-methylenecycloarjool, and cyclobranol).

[0306] As used herein, the phrases “sterol,” “plant stanol,” and “phytostanol” are synonymous. Phytostanols are saturated sterols that exist only in trace amounts in nature and can also be synthesized, such as by hydrogenation of phytosterols. According to specific embodiments of the invention, non-limiting examples of phytostanols include saturated forms of β-dihydrositosterol, campesterol, cycloartenol, and other triterpenoid alcohols.

[0307] As used herein, phytosterols and phytosterols include various isomers, such as α and β isomers (e.g., α-dihydrositosterol and β-dihydrositosterol, which respectively contain one of the most effective phytosterols and phytosterols for lowering serum cholesterol in mammals).

[0308] The phytosterols and phytosterols of the present invention may also be in their ester forms. Suitable methods for producing esters of phytosterols and phytosterols are well known to those skilled in the art and are disclosed in U.S. Patent Nos. 6,589,588, 6,635,774, 6,800,317 and U.S. Patent Publication No. 2003 / 0045473, the entire disclosure of which is incorporated herein by reference. Non-limiting examples of suitable phytosterols and phytosterols include sitosterol acetate, sitosterol oleate, stigmasterol oleate, and their corresponding phytosterol esters. The phytosterols and phytosterols of the present invention may also include their derivatives.

[0309] Typically, the amount of functional ingredient in a composition varies widely depending on the specific composition and the desired functional ingredient. Those skilled in the art will readily determine the appropriate amount of functional ingredient for each composition.

[0310] In one embodiment, a method for preparing the composition includes mixing an SvGn extract with at least one sweetener and / or additive and / or functional ingredient.

[0311] consumer goods

[0312] In one embodiment, the composition of the present invention is a consumer product containing an SvGn extract, or a consumer product containing a composition containing an SvGn extract.

[0313] SvGn extracts, or compositions containing them, may be incorporated into any known edible or oral compositions (referred to herein as “consumer products”), such as, for example, pharmaceutical compositions, edible gel mixtures and compositions, dental compositions, foods (sugars, condiments, chewing gum, cereal compositions, baked goods, dairy products and table sweetener compositions), beverages and beverage articles.

[0314] As used herein, "consumer product" refers to a substance that may come into contact with the mouth of a person or animal, including substances ingested and subsequently expelled from the mouth, as well as substances that are drunk, eaten, swallowed, or otherwise ingested, and which are safe for human or animal consumption when used in a generally acceptable manner.

[0315] For example, beverages are consumer products. Beverages can be sweetened or unsweetened. SvGn extract, or compositions containing SvGn extract, can be added to beverages or beverage bases to sweeten the beverage or enhance its existing sweetness or flavor.

[0316] In one embodiment, the present invention is a consumer product comprising an SvGn extract. The concentration of the SvGn extract in the consumer product may be higher than, equal to, or lower than its threshold sweetness concentration.

[0317] In a particular embodiment, the present invention is a consumer product comprising SvGn extract. The concentration of SvGn extract in the beverage may be higher than, equal to, or lower than its threshold sweetness concentration.

[0318] Consumer products may optionally include additives, other sweeteners, functional ingredients, and combinations thereof as described herein. Any one of the aforementioned additives, other sweeteners, and functional ingredients may be present in the consumer product.

[0319] Pharmaceutical Composition

[0320] In one embodiment, the present invention is a pharmaceutical composition comprising a pharmaceutically active substance and an SvGn extract.

[0321] In another embodiment, the present invention is a pharmaceutical composition comprising a pharmaceutically active substance and a composition comprising an SvGn extract.

[0322] SvGn extracts or compositions containing SvGn extracts may be present as excipient materials in pharmaceutical compositions, which may mask the bitterness or other undesirable taste of the active pharmaceutical ingredient or another excipient material. The pharmaceutical composition may be in the form of tablets, capsules, liquids, aerosols, powders, effervescent tablets or powders, syrups, emulsions, suspensions, solutions, or any other form for delivering the pharmaceutical composition to a patient. In certain embodiments, the pharmaceutical composition may be in the form of oral administration, buccal administration, sublingual administration, or any other route of administration known in the art.

[0323] As used herein, “pharmaceutical active substance” means any drug, pharmaceutical preparation, medicine, prophylactic agent, therapeutic agent, or other substance with biological activity. As used herein, “excipient material” means any inactive substance used as a carrier for the active ingredient, such as any material that contributes to handling, stability, dispersibility, wetting, and / or the release kinetics of the pharmaceutical active substance.

[0324] Suitable pharmaceutically active substances include, but are not limited to, those for the gastrointestinal or digestive system, cardiovascular system, central nervous system, pain or sensation, musculoskeletal disorders, eye, ear, nose and throat, respiratory system, endocrine disorders, reproductive or urinary system, contraception, obstetrics and gynecology, skin, infection and transmission, immunity, allergic diseases, nutrition, oncology, diagnosis, euthanasia, or other biological functions or diseases. Examples of suitable pharmaceutically active substances for embodiments of the present invention include, but are not limited to, antacids, reflux inhibitors, antiflatulents, antidopamines, proton pump inhibitors, cytoprotective agents, prostaglandin analogs, laxatives, antispasmodics, antidiarrheals, bile acid sequestrants, opioids, beta-blockers, calcium channel blockers, diuretics, cardiac glycosides, antiarrhythmics, nitrates, antianginal drugs, vasoconstrictors, vasodilators, peripheral activators, ACE inhibitors, and blood... Angiotensin receptor blockers, alpha-blockers, anticoagulants, heparin, antiplatelet drugs, fibrinolytics, antihemophilic factor, hemostatic agents, lipid-lowering agents, statins, hypnotics, anesthetics, antipsychotics, antidepressants, antiemetics, anticonvulsants, antiepileptics, anxiolytics, barbiturates, movement disorder medications, stimulants, benzodiazepines, cyclopyrrolidone, dopamine antagonists, antihistamines, cholinergics, anticholinergics, emetics, analgesics, muscle relaxants, antibiotics, amino acids Glycosides, antiviral agents, antifungal agents, anti-inflammatory drugs, antiglaucoma medications, sympathomimetic drugs, steroids, ceruminolytics, bronchodilators, NSAIDs, antitussives, mucolytics, decongestants, corticosteroids, androgens, anti-androgens, gonadotropins, growth hormone, insulin, antidiabetic drugs, thymosin, calcitonin, bisphosphonates, vasopressin analogs, alkalizing agents, quinolones, anticholinesterase, sildenafil. Non-oral contraceptives, hormone replacement therapy, bone modulators, follicle-stimulating hormone, luteinizing hormone, gamma-carboxylic acid, progestins, dopamine agonists, estrogens, prostaglandins, gonadotropin-releasing hormone, clomiphene, tamoxifen, diethylstilbestrol, antileprosy drugs, antituberculosis drugs, antimalarial drugs, anthelmintic drugs, antiantibiotics, antiserum, vaccines, interferon, toxins, vitamins, cytotoxic drugs, sex hormones, aromatase inhibitors, somatostatin inhibitors, or similar substances, or combinations thereof. Such components are generally considered generally safe (GRAS) and / or approved by the U.S. Food and Drug Administration (FDA).

[0325] Pharmaceutical active substances are present in a wide range of amounts in a pharmaceutical composition depending on the specific pharmaceutical active agent to be used and its intended application. Any effective dose of the pharmaceutical active substance described herein can be readily determined using conventional techniques and by observing results obtained under similar conditions. In determining the effective dose, various factors are considered, including but not limited to: the patient's species; their size, age, and overall health; the specific disease involved; the extent or severity of the disease; the individual patient's response; the specific pharmaceutical active agent to be administered; the route of administration; the characteristic bioavailability of the administration formulation; the chosen dosing regimen; and concomitant pharmaceutical agents. A therapeutic amount of the pharmaceutical active substance sufficient to deliver a therapeutic dose to the patient is included in a pharmaceutically acceptable carrier, diluent, or excipient, provided that there is no serious toxicity when used in a generally acceptable amount. Therefore, those skilled in the art can readily determine the appropriate amount.

[0326] According to specific embodiments of the invention, the concentration of the active pharmaceutical ingredient in the pharmaceutical composition will depend on the absorption, inactivation, and excretion rates of the drug, as well as other factors known to those skilled in the art. It should be noted that the dosage values ​​will also vary depending on the severity of the condition to be alleviated. Furthermore, for any given subject, the specific dosage regimen should be adjusted over time based on individual needs and the professional judgment of the person administering or supervising the administration of the pharmaceutical composition, and the dosage ranges listed herein are merely exemplary and not intended to limit the scope or practice of the compositions. The active pharmaceutical ingredient may be administered once or divided into multiple smaller doses administered at different time intervals.

[0327] The pharmaceutical composition may also contain other pharmaceutically acceptable excipient materials. Examples of suitable excipient materials for use in embodiments of the present invention include, but are not limited to, anti-adhesives, binders (e.g., microcrystalline cellulose, astragalus gum, or gelatin), coatings, disintegrants, fillers, diluents, softeners, emulsifiers, flavoring agents, coloring agents, adjuvants, lubricants, functional agents (e.g., nutrients), viscosity modifiers, fillers, glidiant (e.g., colloidal silica), surfactants, penetrants, diluents, or any other inactive ingredient, or combinations thereof. For example, the pharmaceutical composition of the present invention may include excipients selected from calcium carbonate, coloring agents, whitening agents, preservatives and flavoring agents, acetic acid, magnesium stearate, sterote, natural or artificial flavoring agents, essential oils, plant extracts, fruit flavorings, gelatin, or combinations thereof.

[0328] The excipient material of the pharmaceutical composition may optionally include other artificial or natural sweeteners, filler sweeteners, or combinations thereof. Filler sweeteners include caloric and non-caloric compounds. In a particular embodiment, the sweetener functions as a filler sweetener. Non-limiting examples of filler 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, and mixtures thereof. In a particular embodiment, the filler sweetener is present in the pharmaceutical composition in a wide range of amounts depending on the desired sweetness level. The appropriate amounts of the two sweeteners will be readily determined by those skilled in the art.

[0329] Edible gel mixtures and edible gel compositions

[0330] In one embodiment, the present invention is an edible gel or mixture of edible gels comprising an SvGn extract. In another embodiment, the present invention is an edible gel or mixture of edible gels comprising a composition containing an SvGn extract.

[0331] Edible gels are gels that are consumed. A gel is a colloidal system in which a network of particles spans a volume of liquid culture medium. Although gels are primarily composed of liquid and therefore exhibit a density similar to that of liquids, they possess the structural consistency of solids due to the network of particles spanning the liquid medium. For this reason, gels typically appear as solid, gel-like materials. Gels can be used in a variety of applications. For example, gels can be used in food, pigments, and adhesives.

[0332] Non-limiting examples of edible gel compositions used in specific embodiments include gel desserts, puddings, jellies, sauces, trifles, fancy meat jelly, marshmallows, gummy candies, etc. Edible gel mixtures are typically powdered or granular solids to which fluids can be added to form edible gel compositions. Non-limiting examples of fluids used in specific embodiments include water, dairy fluids, dairy-like fluids, juices, alcohols, alcoholic beverages, and combinations thereof. Non-limiting examples of dairy fluids that can be used in specific embodiments include milk, cultured milk, cream, liquid whey, and mixtures thereof. Non-limiting examples of dairy-like fluids that can be used in specific embodiments include, for example, soy milk and non-dairy coffee creamer. Because commercially available edible gel products are typically sweetened with sucrose, it is ideal to sweeten edible gels with alternative sweeteners to provide low-calorie or calorie-free alternatives.

[0333] As used herein, "gelling component" means any material that can form a colloidal system in a liquid medium. Non-limiting examples of gelling components used in a particular embodiment include gelatin, alginate, carrageenan, gum, pectin, konjac, agar, food acids, rennet, starch, starch derivatives, and combinations thereof. It is well known to those skilled in the art that the amount of gelling component used in edible gel mixtures or edible gel compositions will vary widely depending on various factors such as the specific gelling component used, the specific fluid base used, and the desired gel properties.

[0334] Edible gel mixtures and edible gels can be prepared using ingredients including food acids, salts of food acids, buffer systems, compatibilizers, chelating agents, crosslinking agents, one or more flavoring agents, one or more coloring agents, and combinations thereof. Non-limiting examples of food acids used in specific embodiments include citric acid, adipic acid, fumaric acid, lactic acid, malic acid, and combinations thereof. Non-limiting examples of salts of food acids used in specific embodiments include sodium salts of food acids, potassium salts of food acids, and combinations thereof. Non-limiting examples of compatibilizers used in specific embodiments include raftilose, isomaltulose, sorbitol, polydextrose, maltodextrin, and combinations thereof. Non-limiting examples of chelating agents used in specific embodiments include calcium disodium ethylenetetraacetate, gluconolactone, sodium gluconate, potassium gluconate, ethylenediaminetetraacetic acid (EDTA), and combinations thereof. Non-limiting examples of crosslinking agents used in specific embodiments include calcium ions, magnesium ions, sodium ions, and combinations thereof.

[0335] Dental Composition

[0336] In one embodiment, the present invention is a dental composition comprising an SvGn extract. In another embodiment, the present invention is a dental composition comprising a composition containing an SvGn extract. Dental compositions typically comprise an active dental substance and a matrix material. The SvGn extract or a composition containing an SvGn extract can be used as a matrix material to sweeten the dental composition. The dental composition can be any form of oral composition for use in the oral cavity, such as, for example, mouth fresheners, mouthwashes, toothpaste, tooth polish, tooth powder, oral sprays, teeth whitening agents, dental floss, etc.

[0337] As used herein, “active dental material” means any composition that can be used to improve the aesthetic appearance and / or health of teeth or gums or to prevent tooth decay. As used herein, “matrix material” means any inactive substance used as a carrier for an active dental material, such as any substance that contributes to the handling, stability, dispersibility, wettability, foaming and / or release kinetics of the active dental material.

[0338] Suitable active dental substances for use in embodiments of the present invention include, but are not limited to, substances that remove plaque, remove food from teeth, help eliminate and / or mask halitosis, prevent tooth decay, and prevent gingival disease (i.e., gingiva). Examples of suitable active dental substances for use in embodiments of the present invention include, but are not limited to, anti-caries medications, fluorides, sodium fluoride, sodium monofluorophosphate, stannous fluoride, hydrogen peroxide, urea peroxide (i.e., urea peroxide), antibacterial agents, plaque removers, stain removers, anti-tartar agents, abrasives, baking soda, potassium percarbonate, perborates of alkali metals and alkaline earth metals, or similar types of substances, or combinations thereof. Such components are generally considered safe (GRAS) and / or approved by the U.S. Food and Drug Administration (FDA).

[0339] According to a specific embodiment of the invention, the active dental substance is present in the dental composition in an amount ranging from about 50 ppm to about 3000 ppm. Typically, the active dental substance is present in the dental composition in a quantity that effectively improves the aesthetic appearance and / or health or prevents caries, at least at the margins. For example, toothpaste containing the dental composition may include an active dental substance containing about 850 to 1150 ppm of fluoride.

[0340] In addition to SvGn extracts or compositions containing SvGn extracts, dental compositions may also contain matrix materials. Examples of suitable matrix materials for embodiments of the present invention include, but are not limited to, water, sodium lauryl sulfate or other sulfates, humectants, enzymes, vitamins, herbs, calcium, flavoring agents (e.g., peppermint, bubble gum, cinnamon, lemon, or orange), surfactants, binders, preservatives, gelling agents, pH adjusters, peroxide activators, stabilizers, colorants, or similar types of materials, and combinations thereof.

[0341] The matrix material of a dental composition 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, 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, and mixtures thereof. Generally, the amount of filler sweetener present in a dental composition ranges widely, depending on the specific embodiment of the dental composition and the desired level of sweetness. Those skilled in the art will readily determine the appropriate amount of filler sweetener. In a particular embodiment, the filler sweetener is present in the dental composition in an amount ranging from about 0.1 to about 5% by weight of the dental composition.

[0342] According to a specific embodiment of the invention, the matrix material is present in the dental composition in an amount ranging from about 20% to 99% by weight. Typically, the matrix material is present in an amount that effectively provides a carrier for active dental substances.

[0343] In a particular embodiment, the dental composition comprises an SvGn extract and an active dental substance. In another particular embodiment, the dental composition comprises a composition containing an SvGn extract and an active dental substance. Typically, the amount of sweetener varies widely depending on the properties of the particular dental composition and the desired level of sweetness.

[0344] Foods include, but are not limited to, confectionery, condiments, chewing gum, cereals, baked goods, and dairy products.

[0345] Sugar

[0346] In one embodiment, the present invention is a confectionery containing an SvGn extract. In another embodiment, the present invention is a confectionery containing a composition containing an SvGn extract.

[0347] As used herein, “sugar food” can mean candy, sweets, confectionery, or similar terms. Sugar food typically contains a matrix composition component and a sweetener component. SvGn extract or compositions containing SvGn extract can serve as a sweetener component. Sugar food can be any food form that is generally perceived as being high in sugar or generally sweet. According to a specific embodiment of the invention, confectionery can be baked products, such as pastries; desserts, such as yogurt, jelly, drinkable jelly, pudding, Bavarian cream, milk jelly, cake, brownies, mousse, etc., sweetened foods for afternoon tea or after meals; frozen foods; cold confectionery, such as ice cream-type foods, such as ice cream, frozen milk, sorbet, etc. (foods in which sweeteners and various other types of ingredients are added to dairy products and the resulting mixture is stirred and frozen), and rock sugar foods, such as syrup, dessert ice cream (foods in which various other types of ingredients are added to a sugary liquid and the resulting mixture is stirred and frozen); general confectionery, such as baked or steamed confectionery, such as crackers, biscuits, round bread with bean paste filling, halvah, alfaj or etc.; rice cakes and snacks; tabletop products; general confectionery, such as chewing gum (e.g., including compositions containing substantially water-insoluble, chewable gum bases, such as chili or alternatives thereof, including jetulong, gutta-kay rubber or certain edible natural synthetic resins or waxes), hard candy, soft candy, mints, nougat, jelly beans, milk chocolate fudge, toffee, taffy, Swiss milk tablets, licorice candy, chocolate, gelatin candy, fruit juice fudge, almond meringue, cream meringue, marshmallows, etc.; sauces, including fruit-flavored sauces, chocolate sauces, etc.; edible gels; cheeses, including butter cheese, flour paste, whipped cream, etc.; sauces, including strawberry jam, orange marmalade, etc.; and breads, including sweet breads, etc., or other starch products, and combinations thereof.

[0348] As referred to herein, “base composition” means any composition that may be a food substance and provides a matrix for carrying sweetener components.

[0349] Suitable base compositions for use in 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 flavoring agents, artificial flavoring agents, coloring agents, polyols, sorbitol, sucrose, maltitol, lactitol, malic acid, magnesium stearate, lecithin, hydrogenated glucose syrup, glycerin, natural or synthetic gums, starch, etc., and combinations thereof. Such components are generally considered generally safe (GRAS) and / or approved by the U.S. Food and Drug Administration (FDA). According to a specific embodiment of the invention, the base composition is present in the sugar in an amount ranging from about 0.1 to about 99% by weight. Typically, the base composition is present in the sugar in an amount sufficient to provide a food product.

[0350] The base composition of 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, 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, and mixtures thereof. Generally, the amount of filler sweetener present in confectionery ranges widely, depending on the specific embodiment of the confectionery and the desired level of sweetness. Those skilled in the art will readily determine the appropriate amount of filler sweetener.

[0351] In certain embodiments, the confectionery contains an SvGn extract or a composition and base composition containing an SvGn extract. Typically, the amount of SvGn extract in the confectionery ranges widely, depending on the specific embodiment of the confectionery and the desired level of sweetness. Those skilled in the art will readily determine a suitable amount. In certain embodiments, the SvGn extract is present in the confectionery in amounts ranging from about 30 ppm to about 6000 ppm. In another embodiment, the SvGn extract is present in the confectionery in amounts ranging from about 1 ppm to about 10,000 ppm. In embodiments where the confectionery includes hard candy, the SvGn extract is present in amounts ranging from about 150 ppm to about 2250 ppm.

[0352] Seasoning composition

[0353] In one embodiment, the present invention is a condiment comprising an SvGn extract. In another embodiment, the present invention is a condiment comprising a composition containing an SvGn extract. 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 (seasoned ketchup); mustard; barbecue sauce; butter; hot sauce; chutney; mixed sauce; curry; dip; fish sauce; wasabi; chili sauce; jelly, jam, marmalade, or preserve; mayonnaise; peanut butter; relish; remoulade; salad dressings (e.g., oil and vinegar, Caesar dressing, French dressing, ranch dressing, blue cheese, Russian dressing, Thousand Island dressing, Italian dressing, and sweet vinegar), onion salsa; sauerkraut; soy sauce; steak sauce; syrup; tartar sauce; and Worcestershire sauce.

[0354] Seasoning bases typically comprise mixtures of various ingredients, non-limiting examples of which include carriers (e.g., water and vinegar); spices or seasonings (e.g., salt, pepper, garlic, mustard seed, onion, chili powder, turmeric, and combinations thereof); fruits, vegetables, or products thereof (e.g., tomatoes or tomato-based products (sauces, purees), juices, juice peels, and combinations thereof); oils or oil emulsions, particularly vegetable oils; thickeners (e.g., xanthan gum, food starch, other aqueous colloids, and combinations thereof); and emulsifiers (e.g., egg yolk solids, proteins, gum arabic, carob gum, guar gum, guilarin, astragalus gum, carrageenan, pectin, propylene glycol esters of alginate, sodium carboxymethyl cellulose, polysorbates, and combinations thereof). Formulations for seasoning bases and methods for preparing seasoning bases are known to those skilled in the art.

[0355] 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, SvGn extract or compositions containing SvGn extract are used instead of conventional calorie sweeteners. Therefore, the flavoring composition ideally contains SvGn extract or compositions containing SvGn extract and a flavoring base.

[0356] The flavoring composition may optionally include natural and / or other synthetic high-potency sweeteners, filler sweeteners, pH adjusters (e.g., lactic acid, citric acid, phosphoric acid, hydrochloric acid, acetic acid, and combinations thereof), fillers, functional agents (e.g., pharmaceuticals, nutrients, or food or plant components), flavoring agents, coloring agents, or combinations thereof.

[0357] chewing gum composition

[0358] In one embodiment, the present invention is a chewing gum composition comprising an SvGn extract. In another embodiment, the present invention is a chewing gum composition comprising a composition containing an SvGn extract. Chewing gum compositions typically comprise a water-soluble portion and a water-insoluble chewable gum base portion. The water-soluble portion, which typically comprises the composition of the present invention, dissipates with a portion of the flavoring agent over a period of time during chewing, while the insoluble gum base portion remains in the mouth. The insoluble gum base generally determines whether the gum is considered chewing gum, bubble gum, or a functional gum.

[0359] Insoluble gum base, which is typically present in chewing gum at an amount of about 15 to about 35% by weight of the chewing gum composition, usually comprises a combination of elastomers, softeners (plasticizers), emulsifiers, resins, and fillers. Such components are generally considered food-grade, GRA-approved, and / or approved by the U.S. Food and Drug Administration (FDA).

[0360] The elastomer, the main component of the colloid base, provides the elastic and adhesive properties of the colloid and may include one or more natural rubbers (e.g., smoked latex, liquid latex, or galbanum gum); natural gums (e.g., jelutong, perillo, sorva, massaranduba balata, massaranduba chocolate, nispero, rosindinha, chicle, and gutta-percha); 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 colloid base in an amount ranging from about 3 to about 50% by weight of the colloid base.

[0361] Resins are used to modify the hardness of the colloid base and help soften the elastomeric components of the colloid base. Non-limiting examples of suitable resins include rosin esters, terpene resins (e.g., 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 partially hydrogenated methyl esters of rosin. In a particular embodiment, the resin is present in the colloid base in an amount ranging from about 5% to about 75% by weight of the colloid base.

[0362] Softeners, also known as plasticizers, are used to alter the ease of chewing and / or the mouthfeel of a chewing gum composition. Typically, softeners include oils, fats, waxes, and emulsifiers. Non-limiting examples of oils and fats include tallow, hydrogenated tallow, large hydrogenated or partially hydrogenated vegetable oils (e.g., soybean oil, canola, cottonseed oil, sunflower oil, palm oil, coconut oil, corn oil, safflower oil, or palm kernel oil), cocoa butter, glyceryl monostearate, glyceryl triacetate, glyceryl rosin esters, lecithin, monoglycerides, diglycerides, triglycerides, acetylated monoglycerides, and free fatty acids. Non-limiting examples of waxes include polypropylene / polyethylene / Fisher-Tropsch wax, paraffin wax, and microcrystalline and natural waxes (e.g., euphorbia wax, beeswax, and carnauba wax). Microcrystalline waxes, especially those with high crystallinity and high melting points, can also be considered as bodying agents or texture modifiers. In a particular embodiment, the softener is present in the rubber base in an amount ranging from about 0.5 to about 25% by weight of the rubber base.

[0363] Emulsifiers are used to form a uniform dispersion of the insoluble and soluble phases of the chewing gum composition and also have plasticizing properties. Suitable emulsifiers include glyceryl monostearate (GMS), lecithin (phosphatidylcholine), polyglycerol polyricinoleic acid (PPGR), monoglycerides and diglycerides of fatty acids, glyceryl distearate, tracetin, acetylated monoglycerides, glyceryl triacetate, and magnesium stearate. In a particular embodiment, the emulsifier is present in the gum base in an amount ranging from about 2 to about 30% by weight of the gum base.

[0364] The chewing gum composition may also include adjuvants or fillers, whether or not they are included in the gum base and / or soluble portion of the chewing gum composition. Suitable adjuvants and fillers include lecithin, inulin, polydextrin, calcium carbonate, magnesium carbonate, magnesium silicate, limestone powder, aluminum hydroxide, aluminum silicate, talc, clay, alumina, titanium dioxide, and calcium phosphate. In certain embodiments, lecithin may be used as an inert filler to reduce the viscosity of the chewing gum composition. In other specific embodiments, lactic acid copolymers, proteins (e.g., gluten and / or zein), and / or guar gum may be used to form a more readily biodegradable colloid. Adjuvants or fillers are typically present in the gum base in an amount of up to about 20% by weight of the gum base. Other alternative ingredients include colorants, whitening agents, preservatives, and flavoring agents.

[0365] In a particular embodiment of the chewing gum composition, the gum base comprises about 5 to about 95% by weight of the chewing gum composition, more preferably about 15 to about 50% by weight of the chewing gum composition, and even more preferably about 20 to about 30% by weight of the chewing gum composition.

[0366] The soluble portion of a chewing gum composition may optionally include other artificial or natural sweeteners, filler sweeteners, softeners, emulsifiers, flavoring agents, coloring agents, adjuvants, fillers, functional agents (e.g., pharmaceuticals or nutrients), or combinations thereof. Suitable examples of softeners and emulsifiers are described above.

[0367] Filler sweeteners include caloric and non-caloric compounds. Non-limiting examples of filler 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, and mixtures thereof. In a particular embodiment, the filler sweetener is present in the chewing gum composition in an amount ranging from about 1% to about 75% by weight.

[0368] 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 a particular embodiment, the flavoring agent comprises essential oils, such as oils derived from plants or fruits, peppermint oil, spearmint oil, other peppermint oils, clove oil, cinnamon oil, wintergreen oil, bay leaf, thyme, cypress leaf, nutmeg, allspice, sage, nutmeg parsley, and almond. In other particular embodiments, the flavoring agent comprises plant extracts or fruit flavorings, such as apple, banana, watermelon, pear, peach, grape, strawberry, raspberry, cherry, plum, pineapple, apricot, and mixtures thereof. In yet another particular embodiment, the flavoring agent comprises citrus flavorings, such as extracts, flavorings, or oils of lemon, lime, orange, tangerine, grapefruit, citron, or kumquat.

[0369] In a particular embodiment, the chewing gum composition comprises an SvGn extract or a composition comprising an SvGn extract and a gum base. In a particular embodiment, the SvGn extract is present in the chewing gum composition in an amount ranging from about 1 ppm to about 10,000 ppm.

[0370] cereal composition

[0371] In one embodiment, the present invention comprises a cereal composition containing an SvGn extract. In another embodiment, the present invention comprises a cereal composition containing an SvGn extract. Cereal compositions are typically consumed as a staple food or as a snack. Non-limiting examples of cereal compositions used in specific embodiments include ready-to-eat cereals and hot cereals. Ready-to-eat cereals are cereals that can be consumed without further processing (i.e., cooking) by the consumer. Examples of ready-to-eat cereals include breakfast cereals and snack bars. Breakfast cereals are typically processed to produce chopped, flake, 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, granola bars, and nutrition bars. Hot cereals are typically cooked before consumption, usually in milk or water. Non-limiting examples of hot cereals include grits, porridge, polenta, rice, and oatmeal.

[0372] Cereal compositions typically contain at least one cereal ingredient. As used herein, the term "cereal ingredient" means materials such as whole or partial grains, whole or partial seeds, and whole or partial grasses. Non-limiting examples of cereal ingredients used in particular embodiments include maize, wheat, rice, barley, bran, bran endosperm, bulgur, sorghum, millet, oats, rye, triticale, buckwheat, fonio, quinoa, beans, soybeans, amaranth, Ethiopian thrush, spelt wheat, and kaniwa.

[0373] In a particular embodiment, the cereal composition comprises an SvGn extract or a composition comprising an SvGn extract and at least one cereal ingredient. The SvGn extract or the composition comprising an SvGn extract may be added to the cereal composition in various ways, such as, for example, as a coating, as frosting, as a coating, or as a base mixture (i.e., added as an ingredient to the cereal formulation prior to the preparation of the final cereal product).

[0374] Therefore, in certain embodiments, an SvGn extract or a composition containing an SvGn extract is added as a matrix mixture to the cereal composition. In one embodiment, the SvGn extract or a composition containing an SvGn extract is mixed with the hot cereal prior to cooking to provide a sweetened hot cereal product. In another embodiment, the SvGn extract or a composition containing an SvGn extract is mixed with the cereal matrix prior to extrusion of the cereal.

[0375] In another specific embodiment, an SvGn extract or a composition containing an SvGn extract is added as a coating to the cereal composition, for example, by mixing the SvGn extract or a composition containing an SvGn extract with a food-grade oil and applying the mixture to the cereal. In different embodiments, the SvGn extract or a composition containing an SvGn extract and the food-grade oil can be applied separately to the cereal by first applying an oil or 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, rapeseed 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, provided that the fat is melted before being applied to the cereal.

[0376] In a particular embodiment, an SvGn extract or a composition containing an SvGn extract is added as a coating to a cereal composition. Non-limiting examples of coating agents used in the particular embodiment include corn syrup, honey syrup and honey syrup solids, maple syrup and maple syrup solids, sucrose, isomaltulose, polydextrose, polyols, hydrogenated starch hydrolysate, aqueous solutions thereof, and mixtures thereof. In another such embodiment, an SvGn extract or a composition containing an SvGn extract is added as a coating by mixing the coating agent with a food-grade oil or fat and applying the mixture to the cereal. In yet another embodiment, a colloidal system, such as gum arabic, carboxymethyl cellulose, or alginate, may be added to the coating to provide structural support. Furthermore, the coating may also include coloring agents and may also include flavoring agents.

[0377] In another embodiment, an SvGn extract or a composition containing an SvGn extract is added as a frosting to the cereal composition. In one such embodiment, the SvGn extract or a composition containing an SvGn extract is mixed 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.

[0378] Typically, the content of SvGn extract in a cereal composition varies widely depending on the specific type of cereal composition and the desired sweetness. Those skilled in the art can readily determine the appropriate amount of sweetener to be added to the cereal composition. In a particular embodiment, the SvGn extract is present in the cereal composition in an amount ranging from about 0.02 to about 1.5% by weight, and at least one additive is present in the cereal composition in an amount ranging from about 1 to about 5% by weight.

[0379] Baked goods

[0380] In one embodiment, the present invention is a baked article comprising an SvGn extract. In another embodiment, the present invention is a baked article comprising a composition containing an SvGn extract. As used herein, baked articles include ready-to-eat and all pre-baked products, flours, and mixtures that require preparation prior to supply. Non-limiting examples of baked articles include cakes, crackers, sweet cookies, bread products, and round rolls.

[0381] Preferred baked goods according to embodiments of the present invention can be categorized into three types: bread dough (e.g., white bread, various types of bread, soft bread, hard bread, bagels, pizza dough, and tortillas), sweet dough (e.g., Danish pastries, croissants, crackers, puff pastry, pie crusts, cookies, and sweet biscuits), and batter (e.g., cakes such as sponge cake, pound cake, chocolate devil cake, cheesecake, and crepe cake, donuts or other yeast-leavened cakes, brownies, and muffins). Doughs are generally characterized by being flour-based, while batters are more water-based.

[0382] Baked goods according to specific embodiments of the invention typically comprise a mixture of sweeteners, water, and fat. Baked goods prepared according to many embodiments of the invention also contain flour to prepare dough or batter. As used herein, the term "dough" is a mixture of flour and other ingredients with a consistency sufficient to be kneaded or rolled. As used herein, the term "batter" consists of flour, liquid (such as milk or water), and other ingredients, and is thin enough to be poured from a spoon or dripped. Ideally, according to specific embodiments of the invention, flour is present in the baked goods in a content ranging from about 15% to about 60% based on dry weight, more ideally from about 23% to about 48% based on dry weight. The type of flour is selected based on the desired product. Typically, the flour comprises edible, non-toxic flour commonly used in baked goods. According to specific embodiments, the flour may be bleached baking flour, all-purpose flour, or unbleached flour. In other specific embodiments, flour that has already been treated in other ways may also be used. For example, in certain embodiments, the flour may be fortified with additional vitamins, minerals, or proteins. Non-limiting examples of flour suitable for specific embodiments of the present invention include wheat flour, corn flour, whole grains, portions of whole grains (wheat, bran, and oat flour), and combinations thereof. Starch or starch-containing materials may also be used as flour in specific embodiments. Common food starches are typically derived from potatoes, corn, wheat, barley, oats, cassava, taro, and sago. Modified starches and pregelatinized starches may also be used in specific embodiments of the present invention.

[0383] The type of fat or oil used in specific embodiments of the present invention may include any edible fat, oil, or combination thereof suitable for baking. Non-limiting examples of fats suitable for use in specific embodiments of the present invention include vegetable oils, tallow, lard, seafood oils, and combinations thereof. According to a specific embodiment, the fat may be graded, partially hydrogenated, and / or fortified. In another specific embodiment, the fat ideally comprises reduced, low-calorie, or indigestible fats, fat substitutes, or synthetic fats. In yet another specific embodiment, shortening, fat, or mixtures of hard or soft fats may also be used. In a specific embodiment, the shortening is primarily derived from triglycerides obtained from plant sources (e.g., cottonseed oil, soybean oil, peanut oil, flaxseed oil, sesame oil, palm oil, palm kernel oil, rapeseed oil, safflower oil, coconut oil, corn oil, sunflower oil, and mixtures thereof). Synthetic or natural triglycerides of fatty acids having a chain length of 8 to 24 carbon atoms may also be used in specific embodiments. Ideally, according to a specific embodiment of the present invention, the fat is present in the baked goods in an amount ranging from about 2% to about 35% based on dry weight, more ideally from about 3% to about 29% based on dry weight.

[0384] Baked goods according to a specific embodiment of the invention also contain an amount of water sufficient to provide the desired consistency and to enable proper shaping, machining, and cutting of the baked goods before or after cooking. The total moisture content of the baking preparation includes any water added directly to the baked goods as well as water present in separately added ingredients (e.g., flour, which typically contains about 12 to about 14% by weight moisture). Ideally, according to a specific embodiment of the invention, water is present in the baked goods in an amount up to about 25% by weight of the baked goods.

[0385] Baked goods according to specific embodiments of the present invention may also contain a variety of other conventional ingredients, such as leavening agents, flavoring agents, colorings, milk, milk by-products, eggs, egg by-products, cocoa, vanilla, or other flavorings, as well as inclusions such as nuts, raisins, cherries, apples, apricots, peaches, other fruits, citrus peels, candied fruits, coconuts, flavored crusts (such as chocolate chips, caramel chips, and caramel chips), and combinations thereof. In specific embodiments, baked goods may also contain emulsifiers such as lecithin and monoglycerides.

[0386] According to specific embodiments of the present invention, the fermenting agent may comprise a chemical fermenting agent or a yeast fermenting agent. Non-limiting examples of chemical fermenting agents suitable for use in specific embodiments of the present invention include baking soda (e.g., sodium bicarbonate, potassium bicarbonate, or aluminum bicarbonate), fermentation acids (e.g., sodium aluminum phosphate, monocalcium phosphate, or dicalcium phosphate), and combinations thereof.

[0387] According to another specific embodiment of the invention, cocoa may comprise natural or "Dutched" chocolate from which a substantial portion of the fat or cocoa butter has been extracted, pressed, or otherwise removed. In a specific embodiment, due to the presence of other fats in cocoa butter, it may be necessary to reduce the amount of fat in baked goods containing chocolate. In a specific embodiment, a larger amount of chocolate may be added compared to cocoa to provide equivalent flavor and color.

[0388] Baked goods typically also contain calorie sweeteners such as sucrose, high-fructose corn syrup, erythritol, molasses, honey, or brown sugar. In exemplary embodiments of the baked goods provided herein, the calorie sweeteners are partially or wholly replaced with an SvGn extract or a composition containing an SvGn extract. Thus, in one embodiment, the baked goods contain an SvGn extract or a composition containing an SvGn extract, combined with fat, water, and optionally flour. In certain embodiments, the baked goods may optionally include other natural and / or synthetic high-potency sweeteners and / or filler sweeteners.

[0389] dairy products

[0390] In one embodiment, the consumer product of the present invention is a dairy product containing an SvGn extract. In another embodiment, the consumer product of the present invention is a dairy product containing a composition containing an SvGn extract. Dairy products suitable for the present invention and methods for using dairy products are well known to those skilled in the art. As used herein, dairy products comprise milk or foods derived from milk. Non-limiting examples of dairy products suitable for embodiments of the present invention include milk, cream, sour cream, crème fraîche, buttermilk, fermented buttermilk, milk powder, condensed milk, evaporated milk, butter, cheese, cottage cheese, cream cheese, yogurt, ice cream, frozen custard, frozen yogurt, gelato, vla, piima, etc. kajmak, kephir, viili, kumiss, airag, ice milk, casein, ayran, lassi, khoa, or combinations thereof.

[0391] Milk is a fluid secreted by the mammary glands of female mammals to nourish their young. A female's milk-producing capacity is one of the defining characteristics of mammals and provides nutrition to newborns before they are able to digest a wider variety of foods. In a particular embodiment of the invention, the dairy product is derived from fresh milk from cows, goats, sheep, horses, donkeys, camels, buffalo, yaks, reindeer, moose, or humans.

[0392] In certain embodiments of the invention, processing dairy products from fresh milk typically includes the steps of pasteurization, creaming, and homogenization. Although fresh milk can be consumed without pasteurization, it is typically pasteurized to destroy harmful microorganisms such as bacteria, viruses, protozoa, molds, and yeasts. Pasteurization usually involves heating the milk to a high temperature for a short period of time to substantially reduce the number of microorganisms, thereby reducing the risk of disease.

[0393] Creaming typically occurs after pasteurization and involves separating milk into a higher-fat cream layer and a lower-fat milk layer. The milk will separate into milk and cream layers after standing for twelve to twenty-four hours. The cream rises to the top of the milk layer and can be defatted and used as a separate dairy product. Alternatively, centrifugation can be used to separate the cream from the milk. The remaining milk is then classified according to its fat content; non-limiting examples include whole milk, 2% milk, 1% milk, and skim milk.

[0394] After the desired amount of fat is removed from the milk through creaming, it is often homogenized. Homogenization prevents the cream from separating from the milk and typically involves pumping the milk under high pressure through a narrow tube to break up the milk fat globules. Pasteurization, creaming, and homogenization of milk are common, but not essential for the production of edible dairy products. Therefore, suitable dairy products for embodiments of the invention may not undergo the processing steps described herein, may undergo a single processing step, or a combination of processing steps. Suitable dairy products for embodiments of the invention may also undergo other processing steps besides those described herein.

[0395] Specific embodiments of the invention include dairy products produced from milk through additional processing steps. As mentioned above, cream can be skimmed from the top of the milk or separated from the milk using a mechanical centrifuge. In a specific embodiment, the dairy product comprises sour cream, a fat-rich dairy product obtained by fermenting cream using bacterial cultures. The bacteria produce lactic acid during fermentation, which makes the cream sour and thick. In another specific embodiment, the dairy product comprises French yogurt, a thick cream that has been slightly acidified with bacterial cultures in a similar manner to sour cream. French yogurt is generally not as thick or as sour cream. In yet another specific embodiment, the dairy product comprises fermented buttermilk. Fermented buttermilk is obtained by adding bacteria to milk. The resulting bacterial cultures convert lactose into lactic acid through fermentation, producing the sour-tasting fermented buttermilk. Although produced in different ways, fermented buttermilk is generally similar to conventional buttermilk, a byproduct of butter production.

[0396] According to other specific embodiments of the invention, the dairy product comprises milk powder, condensed milk, evaporated milk, or combinations thereof. Milk powder, condensed milk, and evaporated milk are typically produced by removing water from milk. In a particular embodiment, the dairy product comprises milk powder containing dried milk solids with a low moisture content. In another specific embodiment, the dairy product comprises condensed milk. Condensed milk typically comprises milk with a reduced moisture content and added sweeteners to produce a thick, sweet product with a long shelf life. In yet another specific embodiment, the dairy product comprises evaporated milk. Evaporated milk typically comprises fresh, homogenized milk from which about 60% of the water has been removed, refrigerated, fortified with additives (such as vitamins and stabilizers), packaged, and terminally sterilized. According to another specific embodiment of the invention, the dairy product comprises dry creamer and SvGn extract or a composition containing SvGn extract.

[0397] In another specific embodiment, the dairy product provided herein comprises butter. Butter is typically prepared by churning fresh or fermented cream or milk. Butter typically comprises milk fat surrounding droplets that primarily consist of water and milk proteins. The churning process disrupts the membrane surrounding the milk fat microspheres, allowing the milk fat to bind and separate from the rest of the cream. In yet another specific embodiment, the dairy product comprises buttermilk, which is the sour liquid remaining after butter is produced from whole milk by a churning method.

[0398] In another specific embodiment, the dairy product includes cheese, which is a solid food produced by coagulating milk using a combination of rennet or rennet alternatives and acidification. Rennet is a natural enzyme complex produced in the stomach of mammals for digesting milk. Its use in cheese making coagulates the milk, separating it into a solid called curd and a liquid called whey. Typically, rennet is obtained from the stomach of young ruminants (e.g., calves); however, alternative sources of rennet include some plant, microbial organisms, and genetically modified bacteria, fungi, or yeasts. Additionally, milk can be coagulated by adding acid (e.g., citric acid). Typically, a combination of rennet and / or acidification is used to coagulate the milk. After separating the milk into curd and whey, some cheeses are made by simply draining, salting, and packaging the curd. However, most cheeses require more processing. Processing methods include heating the cheese, cutting it into cubes for draining, salting, stretching, cheddaring, washing, molding, aging, and maturing. Some cheeses, such as blue cheese, have additional bacteria or mold introduced before or during aging, giving the final product its flavor and aroma. Cottage cheese is a mild-flavored curd product that is drained but not pressed, allowing some whey to remain. The curd is usually washed to remove acidity. Cream cheese is a soft, mild-flavored white cheese with a high fat content, made by adding butter to milk and then coagulating it to form a rich curd. Alternatively, cream cheese is made from skim milk by adding butter to the curd. It should be understood that cheese, as used in this article, encompasses all solid foods resulting from milk coagulation.

[0399] In another specific embodiment of the invention, the dairy product comprises yogurt. Yogurt is typically produced through bacterial fermentation of milk. The fermentation of lactose produces lactic acid, which acts on the proteins in the milk to obtain a gel-like texture and a sour taste. In a particularly preferred embodiment, the yogurt can be sweetened and / or flavored with a sweetener. Non-limiting examples of flavorings include, but are not limited to, fruits (e.g., peach, strawberry, banana), vanilla, and chocolate. Yogurt as described herein also includes varieties of yogurt with different consistencies and ages, such as dahi, dadih, or dadiah, labneh or labaneh, bulgarian, kefir, and matsoni. In another specific embodiment, the dairy product comprises a yogurt-based beverage, also known as drinkable yogurt or yogurt smoothie. In a particularly preferred embodiment, the yogurt-based beverage may contain sweeteners, flavorings, other ingredients, or combinations thereof.

[0400] Other dairy products besides those described herein may be used in specific embodiments of the invention. Such dairy products are well known to those skilled in the art, and non-limiting examples include milk, milk and juice, coffee, tea, vla, piima, filmjolk, kajmak, kephir, viili, kumiss, airag, iced milk, casein, ayran, lassi, and khoa.

[0401] According to specific embodiments of the invention, the dairy composition may also contain other additives. Non-limiting examples of suitable additives include sweeteners and flavorings such as chocolate, strawberry, and banana. Specific embodiments of the dairy compositions provided herein may also contain other nutritional supplements, such as vitamins (vitamin D) and minerals (e.g., calcium), to improve the nutritional composition of the milk.

[0402] In a particularly preferred embodiment, the dairy composition comprises an SvGn extract conjugated with a dairy product or a composition comprising an SvGn extract. In a specific embodiment, the SvGn extract is present in the dairy composition in an amount ranging from about 200 to 20,000% by weight of the dairy product.

[0403] SvGn extract or compositions containing SvGn extract are also suitable for use in processed agricultural products, livestock products or seafood; processed meat products such as sausages; steamed or boiled foods, pickled foods, pickled foods boiled in soy sauce, dishes, side dishes; soups; snacks such as potato chips, sweet biscuits, etc.; as chopped fillings, leaves, stems, stalks, homogenized pickled leaves and animal feed.

[0404] Desktop sweetener composition

[0405] In one embodiment, the present invention is a tabletop sweetener comprising an SvGn extract. The tabletop composition may further comprise at least one compatibilizer, additive, anti-caking agent, functional ingredient, or a combination thereof.

[0406] Suitable "fillers" include, but are not limited to, maltodextrin (10DE, 18DE, or 5DE), corn syrup solids (20 or 36DE), sucrose, fructose, common sugars, invert sugar, sorbitol, xylose, ribulose, mannose, xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomaltulose, maltose, tagatose, lactose, inulin, glycerol, propylene glycol, polyols, polydextrose, fructooligosaccharides, cellulose and cellulose derivatives, and mixtures thereof. Furthermore, according to other embodiments of the invention, granulated sugars (sucrose) or other caloric sweeteners, such as crystalline fructose, other carbohydrates, or sugar alcohols, can be used as compatibilizers because they provide good content homogeneity without significantly increasing calories.

[0407] As used herein, the phrases “anti-caking agent” and “leveling agent” refer to any composition that contributes to the homogeneity and uniform dissolution of the contents. Non-limiting examples of anti-caking agents, according to a particular embodiment, include cream of tartar, calcium silicate, silica, microcrystalline cellulose (Avicel, FMC BioPolymer, Philadelphia, PA), and tricalcium phosphate. In one embodiment, the anti-caking agent is present in the tabletop sweetener composition in an amount of about 0.001 to about 3% by weight of the tabletop sweetener composition.

[0408] Desktop sweetener compositions may be packaged in any form known in the art. Non-limiting forms include, but are not limited to, powder, granule, sachets, tablets, packets, pills, cubes, solids, and liquids.

[0409] In one embodiment, the tabletop sweetener composition is a single-serving (portion-controlled) package containing a dry blend. The dry blend formulation may typically contain powder or granules. While the tabletop sweetener composition can be a sachet of any size, a typical illustrative, non-limiting example of a conventional portion-controlled tabletop sweetener sachet is approximately 2.5 x 1.5 inches and contains approximately 1 gram of sweetener composition having the sweetness equivalent to 2 teaspoons of granulated sugar (~8 g). The amount of SvGn extract in the dry blend tabletop sweetener formulation can vary. In a particular embodiment, the dry blend tabletop sweetener formulation may contain approximately 1% (w / w) to approximately 10% (w / w) of SvGn extract from the tabletop sweetener composition.

[0410] Solid tabletop sweetener implementations include cubes and tablets. A non-limiting example of a conventional cube is a standard cube equal in size to granulated sugar, approximately 2.2 × 2.2 × 2.2 cm. 3 It weighs approximately 8g. In one embodiment, the solid tabletop sweetener is in tablet form or any other form known to those skilled in the art.

[0411] The tabletop sweetener composition may also be in liquid form, wherein the SvGn extract is mixed with a liquid carrier. Suitable non-limiting examples of carriers for liquid tabletop sweeteners include water, alcohols, polyols, glycerol-based or citric acid-based materials dissolved in water, and mixtures thereof. For any of the forms described herein or known in the art, the sweetness equivalent of the tabletop sweetener can be varied to obtain the desired sweetness characteristics. For example, the tabletop sweetener composition may contain a sweetness equivalent to an equivalent amount of standard sugar. In another embodiment, the tabletop sweetener composition may contain up to 100 times the sweetness of an equivalent amount of sugar. In another embodiment, the tabletop sweetener composition may contain up to 90, 80, 70, 60, 50, 40, 30, 20, 10, 9, 8, 7, 6, 5, 4, 3, and 2 times the sweetness of an equivalent amount of sugar.

[0412] Beverages and beverage products

[0413] In one embodiment, the present invention is a beverage or beverage product comprising an SvGn extract. In another embodiment, the present invention is a beverage or beverage product comprising a composition containing an SvGn extract.

[0414] As used herein, “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, enhanced carbonated beverages, cola, lemon-lime carbonated beverages, orange carbonated beverages, grape carbonated beverages, strawberry carbonated beverages, pineapple carbonated beverages, ginger ale, soft drinks, and root juice ale. Non-carbonated beverages include, but are not limited to, fruit, fruit-flavored juices, juice drinks, nectar, vegetable juices, vegetable-flavored juices, sports drinks, energy drinks, fortified water drinks, vitamin-fortified water, water-like beverages (e.g., water containing natural or synthetic flavorings), coconut water, tea-based beverages (e.g., black tea, green tea, red tea, oolong tea), coffee, cocoa beverages, beverages containing dairy ingredients (e.g., milk drinks, coffee containing dairy ingredients, lattes, milk tea, fruit milk drinks), beverages containing cereal extracts, smoothies, and combinations thereof.

[0415] Beverage concentrates and beverage syrups are prepared using an initial volume of liquid matrix (e.g., water) and the desired beverage ingredients. A single-strength beverage is then prepared by adding a larger volume of water. Alternatively, a powdered beverage can be prepared by dry-mixing all beverage ingredients in the absence of a liquid matrix. A single-strength beverage is then prepared by adding the full volume of water.

[0416] The beverage comprises a liquid matrix, i.e., a base component comprising the ingredients of the composition of the present invention dissolved therein. In one embodiment, the beverage comprises beverage-quality water as the liquid matrix, such as, for example, deionized water, distilled water, reverse osmosis water, carbon-treated water, purified water, demineralized water, and combinations thereof. Other suitable liquid matrices include, but are not limited to, phosphoric acid, phosphate buffers, citric acid, citrate buffers, and carbon-treated water.

[0417] In one embodiment, the consumer product of the present invention is a beverage containing SvGn extract.

[0418] In another embodiment, the beverage contains a composition comprising an SvGn extract.

[0419] In a further embodiment, the present invention is a beverage product containing SvGn extract.

[0420] In another embodiment, the present invention is a beverage product containing a composition comprising SvGn extract.

[0421] The concentration of SvGn extract in beverages can be higher than, equal to or lower than its threshold sweetness or identification concentration.

[0422] In a particular embodiment, the concentration of the SvGn extract in the beverage is higher than its threshold sweetness or flavor recognition concentration. In one embodiment, the concentration of the SvGn extract is at least about 1%, at least about 5%, at least about 10%, at least about 15%, at least about 20%, at least about 25%, at least about 30%, at least about 35%, at least about 40%, at least about 45%, at least about 50%, or higher than its threshold sweetness or flavor recognition concentration.

[0423] In another specific embodiment, the concentration of the SvGn extract in the beverage is equal to or approximately equal to the threshold sweetness or flavor recognition concentration of the SvGn extract.

[0424] In yet another specific embodiment, the concentration of the SvGn extract in the beverage is below the threshold sweetness or flavor recognition concentration of the SvGn extract. In one embodiment, the concentration of the SvGn extract is below its threshold sweetness or flavor recognition concentration by at least about 1%, at least about 5%, at least about 10%, at least about 15%, at least about 20%, at least about 25%, at least about 30%, at least about 35%, at least about 40%, at least about 45%, at least about 50%, or higher.

[0425] In one embodiment, the present invention is a beverage or beverage product containing an extract of SvGn in amounts ranging from about 1 ppm to about 10,000 ppm, such as, for example, about 25 ppm to about 800 ppm. In another embodiment, the SvGn extract is present in the beverage in amounts ranging from about 100 ppm to about 600 ppm. In yet another embodiment, the SvGn extract is present in the beverage in amounts ranging from about 100 to about 200 ppm, about 100 ppm to about 300 ppm, about 100 ppm to about 400 ppm, or about 100 ppm to about 500 ppm. In yet another embodiment, the SvGn extract is present in the beverage or beverage product in amounts ranging from about 300 to about 700 ppm, such as, for example, about 400 ppm to about 600 ppm. In a particular embodiment, the SvGn extract is present in the beverage in an amount of about 500 ppm.

[0426] The beverage may further include at least one other sweetener. Any of the sweeteners detailed herein, including natural, non-natural, or synthetic sweeteners, may be used. These may be added before, during, or after the SvGn extract.

[0427] In one embodiment, the beverage contains a carbohydrate sweetener at a concentration of about 100 ppm to about 140,000 ppm. Synthetic sweeteners may be present in the beverage at a concentration of about 0.3 ppm to about 3,500 ppm. Natural, high-potency sweeteners may be present in the beverage at a concentration of about 0.1 ppm to about 3,000 ppm.

[0428] Beverages may further contain additives, including, but not limited to, carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts (including organic acid salts and organic base salts), inorganic salts, bitter compounds, caffeine, flavoring agents and flavor components, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, weighting agents, juices, dairy products, cereal and other plant extracts, flavonoids, alcohols, polymers and combinations thereof. Any suitable additives described herein may be used.

[0429] In one embodiment, the polyol may be present in the beverage at a concentration of about 100 ppm to about 250,000 ppm, such as, for example, about 5,000 ppm to about 40,000 ppm.

[0430] In another embodiment, the amino acids may be present in the beverage at concentrations of about 10 ppm to about 50,000 ppm, such as, for example, about 1,000 ppm to about 10,000 ppm, about 2,500 ppm to about 5,000 ppm, or about 250 ppm to about 7,500 ppm.

[0431] In yet another embodiment, the nucleotide may be present in the beverage at a concentration of about 5 ppm to about 1,000 ppm.

[0432] In yet another embodiment, the organic acid additive may be present in the beverage at a concentration of about 10 ppm to about 5,000 ppm.

[0433] In yet another embodiment, the inorganic acid additive may be present in the beverage at a concentration of about 25 ppm to about 25,000 ppm.

[0434] In yet another embodiment, the bitter compound is present in the beverage at a concentration of about 25 ppm to about 25,000 ppm.

[0435] In yet another embodiment, the flavoring agent is present in the beverage at a concentration of about 0.1 ppm to about 4,000 ppm.

[0436] In a further embodiment, the polymer is present in the beverage at a concentration of about 30 ppm to about 2,000 ppm.

[0437] In another embodiment, the protein hydrolysate may be present in the beverage at a concentration of about 200 ppm to 50,000 ppm.

[0438] In yet another embodiment, the surfactant additive may be present in the beverage at a concentration of about 30 ppm to about 2,000 ppm.

[0439] In another embodiment, the flavonoid additive may be present in the beverage at a concentration of about 0.1 ppm to about 1,000 ppm.

[0440] In yet another embodiment, the alcohol additive may be present in the beverage at a concentration of about 625 ppm to about 10,000 ppm.

[0441] In a further embodiment, the astringent additive may be present in the beverage at a concentration of about 10 ppm to about 5,000 ppm.

[0442] The beverage may further contain one or more of the functional ingredients detailed above. Functional ingredients include, but are not limited to, vitamins, minerals, antioxidants, preservatives, glucosamine, polyphenols, and combinations thereof. Any suitable functional ingredient described herein may be used.

[0443] It is considered that the pH of a consumer product (e.g., a beverage) does not substantially or adversely affect the taste of the sweetener. Non-limiting examples of a beverage's pH range can be from about 1.8 to about 10. Another example includes a pH range from about 2 to about 5. In a particular embodiment, the pH of the beverage can be from about 2.5 to about 4.2. Those skilled in the art will understand that the pH of a beverage can vary depending on the type of beverage. For example, milk beverages can have a pH higher than 4.2.

[0444] The titratable acidity range of beverages containing SvGn extract can be from about 0.01 to about 1.0% by weight of the beverage.

[0445] In one embodiment, the carbonated beverage product has an acidity of about 0.01 to about 1.0% by weight of the beverage, such as, for example, about 0.05% to about 0.25% by weight of the beverage.

[0446] Carbonation of carbonated beverage products has 0 to about 2% (w / w), for example, about 0.1 to about 1.0% (w / w) carbon dioxide or its equivalent.

[0447] For example, the temperature range of the beverage can be from about 4°C to about 100°C, such as from about 4°C to about 25°C.

[0448] The beverage can be a full-calorie drink with up to approximately 120 calories per 8 oz serving.

[0449] The beverage can be a medium-calorie drink with up to about 60 calories per 8 oz serving.

[0450] The beverage can be a low-calorie drink with up to about 40 calories per 8 oz serving.

[0451] The beverage can be a zero-calorie drink with less than about 5 calories per 8 oz serving.

[0452] How to use

[0453] The compounds and compositions of the present invention can be used to impart sweetness to consumer products or other compositions or to enhance the flavor or sweetness of consumer products or other compositions.

[0454] In another embodiment, the present invention is a method for preparing a consumer product, comprising (i) providing a consumer product matrix and (ii) adding an SvGn extract to the consumer product matrix to provide a consumer product.

[0455] In a particular embodiment, the present invention is a method of preparing a beverage, comprising (i) providing a liquid or beverage matrix and (ii) adding an SvGn extract to the consumer product matrix to provide a beverage.

[0456] In another aspect, the present invention is a method of manufacturing a sweetened consumer product, comprising (i) providing a sweetened consumer product and (ii) adding an SvGn extract to the sweetened consumer product to provide the sweetened consumer product.

[0457] In a particular embodiment, the present invention is a method for preparing a sweetened beverage, comprising (i) providing a sweetened beverage and (ii) adding an SvGn extract to the sweetened beverage to provide a sweetened beverage.

[0458] In the above methods, SvGn extract can be provided either as is or as a composition. When SvGn extract is provided as a composition, the amount of composition added to a consumer product (e.g., a beverage) effectively provides a concentration of SvGn extract that is higher than, equal to, or lower than its threshold flavor or sweetness recognition concentration. When SvGn extract is not provided as a composition, it can be added to a consumer product at a concentration that is higher than, equal to, or lower than its threshold flavor or sweetness recognition concentration.

[0459] In one embodiment, the present invention is a method for enhancing the sweetness of a consumer product, comprising (i) providing a consumer product containing one or more sweet ingredients and (ii) adding an SvGn extract (1) to the consumer product to provide a consumer product with enhanced sweetness, wherein the SvGn extract is added to the consumer product at a concentration equal to or lower than its threshold sweetness identification concentration. In a particular embodiment, the SvGn extract is added to the consumer product at a concentration lower than its threshold sweetness identification concentration.

[0460] In another embodiment, the present invention is a method for enhancing the sweetness of a consumer product, comprising (i) providing a consumer product containing one or more sweet ingredients and (ii) adding a composition containing an SvGn extract to the consumer product to provide a consumer product with enhanced sweetness, wherein the SvGn extract is present in the composition in an amount that effectively provides an SvGn extract concentration equal to or lower than a threshold sweetness recognition concentration when the composition is added to the consumer product. In a particular embodiment, the SvGn extract is present in the composition in an amount that effectively provides an SvGn extract concentration lower than its threshold sweetness recognition concentration.

[0461] In a particular embodiment, the present invention is a method for enhancing the sweetness of a beverage, comprising (i) providing a beverage containing at least one sweetening ingredient and (ii) adding an SvGn extract to the beverage to provide a beverage with enhanced sweetness, wherein the SvGn extract is added to the beverage in an amount that effectively provides a concentration equal to or below a threshold sweetness recognition concentration. In a particular embodiment, the SvGn extract is added to a consumer product in an amount that effectively provides a concentration below its threshold sweetness recognition concentration.

[0462] In another specific embodiment, the present invention is a method for enhancing the sweetness of a beverage, comprising (i) providing a beverage containing one or more sweetening ingredients and (ii) adding a composition containing an SvGn extract to a consumer product to provide a beverage with enhanced sweetness, wherein the SvGn extract, when added to the beverage, effectively provides an amount of SvGn extract concentration equal to or lower than its threshold sweetness recognition concentration present in the composition. In a specific embodiment, the SvGn extract, when added to the beverage, effectively provides an amount of SvGn extract concentration lower than its threshold sweetness recognition concentration present in the composition.

[0463] In another embodiment, the invention is a method for enhancing the flavor of a consumer product, comprising (i) providing a consumer product containing at least one flavor ingredient and (ii) adding an SvGn extract to the consumer product to provide a consumer product with enhanced flavor, wherein the SvGn extract is added to the consumer product at a concentration equal to or lower than its threshold flavor recognition concentration. In a particular embodiment, the SvGn extract is added to the consumer product at a concentration lower than its threshold flavor agent recognition concentration.

[0464] In another embodiment, the present invention is a method for enhancing the flavor of a consumer product, comprising (i) providing a consumer product containing at least one flavor component and (ii) adding a composition of SvGn extract to the consumer product to provide a consumer product with enhanced flavor, wherein the SvGn extract is present in the composition in an amount that effectively provides an SvGn extract concentration equal to or lower than its threshold flavor recognition concentration when the composition is added to the consumer product. In a particular embodiment, the SvGn extract is present in the composition in an amount that effectively provides an SvGn extract concentration lower than its threshold flavor recognition concentration when the composition is added to the consumer product.

[0465] In a particular embodiment, the present invention is a method for enhancing the flavor of a beverage, comprising (i) providing a beverage containing at least one flavor component and (ii) adding an SvGn extract to the beverage to provide a beverage with enhanced flavor, wherein the SvGn extract is added to the beverage at a concentration equal to or below its threshold flavor recognition concentration. In a particular embodiment, the SvGn extract is added to a consumer product at a concentration below its threshold flavor recognition concentration.

[0466] In a particular embodiment, the present invention is a method for enhancing the flavor of a beverage, comprising (i) providing a beverage containing at least one flavor component and (ii) adding a composition containing an SvGn extract to the beverage to provide a beverage with enhanced flavor, wherein the SvGn extract, when added to the beverage, effectively provides an amount of SvGn extract concentration equal to or lower than its threshold flavor recognition concentration present in the composition. In a particular embodiment, the SvGn extract, when added to the beverage, effectively provides an amount of SvGn extract concentration lower than its threshold flavor recognition concentration present in the composition.

[0467] The present invention also includes methods for preparing sweetening compositions (e.g., sweetening consumer products) and flavor-enhancing compositions (e.g., flavor-enhancing consumer products) by adding SvGn extract or a composition containing SvGn extract to such compositions / consumer products.

[0468] The following examples illustrate preferred embodiments of the present invention. It will be understood that the invention is not limited to the materials, proportions, conditions, and procedures listed in the examples, which are merely illustrative.

[0469] Example 1

[0470] Preparation of Stevia extract

[0471] The following is an example of extracting stevia leaves.

[0472] 1,000 g of dried leaves from a stevia cultivar were extracted several times using 20 L of water. The liquid extract was mixed with 400 g of ferric sulfate and Ca(OH)₂ was added for flocculation of impurities. The precipitated flocculents were separated by filtration and passed through a series of columns packed with 2,000 mL macroporous adsorption resin (Diaion HP-20), in which the steviol glycosides of the filtrate were adsorbed onto the resin, while most other impurities passed through the column without being adsorbed onto the resin. The beads were thoroughly washed with water to remove remaining impurities, and the adsorbed steviol glycosides were eluted with 10 L of 70% (v / v) methanol. The eluent was passed through a column packed with 1,000 mL of ion exchange resin (Diaion WA-30); 50 g of activated carbon was added to the eluent and stirred. The mixture was filtered, the filtrate was concentrated, and the residue was dried to obtain a stevia extract containing the same proportions and percentages of all steviol glycosides and steviol glycoside family members originally present in the dried leaves of their respective stevia cultivars.

[0473] The obtained untreated water extracts were further evaluated in various applications without any further purification, crystallization, sorting, or separation of individual steviol glycosides.

[0474] Example 2

[0475] Purification of RebE

[0476] 100 g of stevia extract prepared from dried leaves of the new stevia cultivar B401084 according to Example 1 was dissolved in 300 mL of methanol and crystallized at 25 °C for 3 hours. The crystals were separated by filtration and recrystallized from aqueous methanol (70% v / v) to obtain RebE crystals. The RebE crystals were dried under vacuum at 75 °C to obtain 48 g of RebE with a purity of 98.1% (dry basis w / w).

[0477] Example 3

[0478] HPLC test

[0479] Any HPLC method or combination of HPLC methods capable of separating each steviol glycoside described herein can be used. HPLC methods have been developed to reliably determine and quantify steviol glycosides RebE, RebD, RebM, RebN, RebO, RebA, Stev, RebF, RebC, DulA, Rub, RebB, and Sbio.

[0480] Each sample was analyzed using two HPLC methods.

[0481] Method 1 was used for the analysis of RebE, RebD, RebM, RebN, and RebO, while Method 2 was used for the analysis of RebA, Stev, RebF, RebC, DulA, Rub, RebB, and Sbio. Reference standards for RebE, RebD, RebM, RebN, RebO, and other steviol glycosides were purchased from ChromaDex Inc. (USA). An Agilent 1200 HPLC system equipped with a dual-pump, autosampler, and a DAD detector interfaced with ChemstationB software was used. Alternatively, any other equivalent HPLC system may be used.

[0482] Method 1 Instrument Conditions

[0483] Column: Agilent Poroshell 120SB-C18 2.7μm, 4.6×150mm

[0484] Column temperature: 40℃

[0485] Moving phase:

[0486] Solvent A 10mM sodium dihydrogen phosphate, pH 2.6: acetonitrile, 75%:25% (v / v)

[0487] Solvent B Water:acetonitrile, 50%:50% (v / v)

[0488] Gradient procedure %v / v:

[0489] 0.0 100 0 14.0 100 0 14.5 0 100 25.0 0 100

[0490] Flow rate: 0.5 mL / min

[0491] Injection: 5μL

[0492] Detection: 210nm UV

[0493] Running time: 25 minutes

[0494] Post time: 10 minutes

[0495] Automatic sampler temperature: Ambient temperature

[0496] Method 2 Instrument Conditions

[0497] Column: Agilent Poroshell 120SB-C18 2.7μm, 4.6×150mm

[0498] Column temperature: 40℃

[0499] Mobile phase: 10 mM sodium dihydrogen phosphate pH 2.6 isocratic : acetonitrile, 68% : 32% (v / v)

[0500] Flow rate: 1.0 mL / min

[0501] Injection: 5μL

[0502] Detection: 210nm UV

[0503] Running time: 20 minutes

[0504] Automatic sampler temperature: Ambient temperature

[0505] Table 1 summarizes the concentrations and proportions (% w / w, dry basis) of steviol glycosides in various cultivars.

[0506] Example 4

[0507] Low-calorie orange juice drinks

[0508] Orange concentrate (35%), citric acid (0.35%), ascorbic acid (0.05%), orange red pigment (0.01%), orange flavoring agent (0.20%), rebaudioside A (0.003%), and various steviol glycoside compositions (0.03%) were mixed, completely dissolved in water (up to 100%), and pasteurized. SvGn extract and conventional extracts were used as the steviol glycoside compositions. The SvGn extract was represented by untreated aqueous extracts of stevia cultivars B401084 and 16105004, while the conventional / commercial extracts were represented by untreated aqueous extracts of stevia cultivars JX1116, 805082, and 803066, all obtained according to Example 1.

[0509] The sensory evaluations of the samples are summarized in Table 3. The data show that optimal results can be obtained by using the SvGn extract. In particular, beverages prepared with the SvGn extract exhibit a full and complete flavor profile and mouthfeel.

[0510] Table 3 Evaluation of orange juice beverage samples

[0511]

[0512] The same method can be used to prepare juices and juice drinks from other fruits such as apples, lemons, apricots, cherries, pineapples, mangoes, etc.

[0513] Example 5

[0514] Low-calorie carbonated beverages

[0515] A carbonated beverage was prepared according to the formula presented below.

[0516]

[0517]

[0518] SvGn extract and conventional extracts were used as the steviol glycoside composition. The SvGn extract was represented by untreated water extracts of stevia cultivars B401084 and 16105004, while the conventional / commercial extracts were represented by untreated water extracts of stevia cultivars JX1116, 805082, and 803066, which were obtained according to Example 1.

[0519] The sensory properties were evaluated by a panel of 20 members. The results are summarized in Table 4.

[0520] Table 4 Evaluation of low-calorie carbonated beverage samples

[0521]

[0522] The above results indicate that the beverage prepared using SvGn extract has the best sensory characteristics.

[0523] Example 6

[0524] Diet cookies

[0525] Flour (50.0%), margarine (30.0%), fructose (10.0%), maltitol (8.0%), whole milk (1.0%), salt (0.2%), baking powder (0.15%), vanillin (0.1%), and various steviol glycoside compositions (0.03%) were thoroughly kneaded in a dough mixer. The resulting dough was molded and baked in an oven at 200°C for 15 minutes. SvGn extract and conventional extracts were used as steviol glycoside compositions. The SvGn extract was represented by untreated aqueous extracts of stevia cultivars B401084 and 16105004, while the conventional / commercial extracts were represented by untreated aqueous extracts of stevia cultivars JX1116, 805082, and 803066, which were obtained according to Example 1.

[0526] Sensory characteristics were evaluated by a panel of 20 members. The best results were obtained in samples prepared using the SvGn extract. The panel members described comprehensive and complete flavor and texture characteristics in the cookies prepared with the SvGn extract.

[0527] Example 7

[0528] yogurt

[0529] Different steviol glycoside compositions (0.03%) and sucrose (4%) were dissolved in low-fat milk. SvGn extract and conventional extracts were used as steviol glycoside compositions. The SvGn extract was represented by untreated aqueous extracts of stevia cultivars B401084 and 16105004, while the conventional / commercial extracts were represented by untreated aqueous extracts of stevia cultivars JX1116, 805082, and 803066, obtained according to Example 1. After pasteurization at 82°C for 20 minutes, the milk was cooled to 37°C. A starting culture (3%) was added, and the mixture was incubated at 37°C for 6 hours, followed by incubation at 5°C for 12 hours.

[0530] Sensory characteristics were evaluated by a panel of 20 members. The best results were obtained in samples prepared using the SvGn extract. The panel members described comprehensive and complete flavor profiles and mouthfeel in the samples prepared with the SvGn extract.

[0531] It should be understood that the foregoing descriptions and specific embodiments shown herein are merely illustrative of the best mode and principles of the invention, and that those skilled in the art can readily make changes and additions without departing from the spirit and scope of the invention. Therefore, it should be understood that the invention is limited only by the scope of the appended claims.

[0532] This application also relates to the following implementation schemes:

[0533] 1. New stevia cultivars, in which the percentage of SvGn family steviol glycosides to TSG content ranges from approximately 97.15% to approximately 100%.

[0534] 2. New Stevia cultivars, including SvR1G n The percentage ratio of family steviol glycosides to TSG content ranges from about 0% to about 1.63%.

[0535] 3. New Stevia cultivars, including SvX1G n The percentage ratio of family steviol glycosides to TSG content ranges from about 0% to about 1.22%.

[0536] 4. New Stevia cultivars, including SvR1G n The percentage ratio of family steviol glycosides to SvGn family steviol glycosides ranges from about 0% to about 1.68%.

[0537] 5. New Stevia cultivars, including SvX1G n The percentage ratio of the family steviol glycoside content to the SvGn family steviol glycoside content is in the range of about 0% to about 0.19%.

[0538] 6. New Stevia cultivars, including SvR1Gn and SvX1G n The percentage of the family of steviol glycosides relative to the TSG content ranges from about 0% to about 2.85%.

[0539] 7. New Stevia cultivars, including SvR1G n and SvX1G n The percentage of steviol glycosides in the SvGn family is in the range of about 0% to about 2.94%.

[0540] 8. A method for preparing a steviol glycoside composition, comprising the following steps:

[0541] a) Provide stevia plant biomass containing at least one steviol glycoside,

[0542] b) Provide solvent;

[0543] c) Contacting stevia plant biomass with a solvent to extract at least one steviol glycoside from the plant biomass;

[0544] d) Separate the stevia plant biomass to obtain a stevia glycoside composition containing at least one stevia glycoside.

[0545] 9. The method of implementation scheme 8, wherein step (a) involves a stevia plant belonging to a new stevia cultivar of implementation scheme 1.

[0546] 10. The method of implementation scheme 8, wherein step (a) involves a stevia plant belonging to a new stevia cultivar of implementation scheme 2.

[0547] 11. The method of implementation scheme 8, wherein step (a) involves a stevia plant belonging to a new stevia cultivar of implementation scheme 3.

[0548] 12. The method of implementation scheme 8, wherein step (a) involves a stevia plant belonging to a new stevia cultivar of implementation scheme 4.

[0549] 13. The method of implementation scheme 8, wherein step (a) involves a stevia plant belonging to a new stevia cultivar of implementation scheme 5.

[0550] 14. The method of implementation scheme 8, wherein step (a) involves a stevia plant belonging to a new stevia cultivar of implementation scheme 6.

[0551] 15. The method of implementation scheme 8, wherein step (a) involves a stevia plant belonging to a new stevia cultivar of implementation scheme 7.

[0552] 16. The steviol glycoside composition of embodiment 8.

[0553] 17. The steviol glycoside composition of embodiment 9, wherein the percentage ratio of SvGn family steviol glycoside content to TSG content is in the range of about 97.15% to about 100%.

[0554] 18. The steviol glycoside composition of embodiment 10, wherein SvR1G n The percentage ratio of family steviol glycosides to TSG content ranges from about 0% to about 1.63%.

[0555] 19. The steviol glycoside composition of embodiment 11, wherein SvX1G n The percentage ratio of family steviol glycosides to TSG content ranges from about 0% to about 1.22%.

[0556] 20. The steviol glycoside composition of embodiment 12, wherein SvR1G n The percentage ratio of family steviol glycosides to SvGn family steviol glycosides ranges from about 0% to about 1.68%.

[0557] 21. The steviol glycoside composition of embodiment 13, wherein SvX1G n The percentage ratio of the family steviol glycoside content to the SvGn family steviol glycoside content is in the range of about 0% to about 0.19%.

[0558] 22. The steviol glycoside composition of embodiment 14, wherein SvR1G n and SvX1G n The percentage of the family of steviol glycosides relative to the TSG content ranges from about 0% to about 2.85%.

[0559] 23. The steviol glycoside composition of embodiment 15, wherein SvR1G n and SvX1G n The percentage of steviol glycosides in the SvGn family is in the range of about 0% to about 2.94%.

[0560] 24. A consumer product comprising the steviol glycoside composition of embodiment 16.

[0561] 25. A consumer product comprising the steviol glycoside composition of embodiment 17.

[0562] 26. A consumer product comprising the steviol glycoside composition of embodiment 18.

[0563] 27. A consumer product comprising the steviol glycoside composition of embodiment 19.

[0564] 28. A consumer product comprising the steviol glycoside composition of embodiment 20.

[0565] 29. A consumer product comprising the steviol glycoside composition of embodiment 21.

[0566] 30. A consumer product comprising the steviol glycoside composition of embodiment 22.

[0567] 31. A consumer product comprising the steviol glycoside composition of embodiment 23.

[0568] 32. A method for preparing a consumer product, comprising the step of providing the steviol glycoside composition of embodiment 16.

[0569] 33. A method for preparing a consumer product, comprising the step of providing the steviol glycoside composition of embodiment 17.

[0570] 34. A method for preparing a consumer product, comprising the step of providing the steviol glycoside composition of embodiment 18.

[0571] 35. A method for preparing a consumer product, comprising the step of providing the steviol glycoside composition of embodiment 19.

[0572] 36. A method for preparing a consumer product, comprising the step of providing the steviol glycoside composition of embodiment 20.

[0573] 37. A method for preparing a consumer product, comprising the step of providing the steviol glycoside composition of embodiment 21.

[0574] 38. A method for preparing a consumer product, comprising the step of providing the steviol glycoside composition of embodiment 22.

[0575] 39. A method for preparing a consumer product, comprising the step of providing the steviol glycoside composition of embodiment 23.

Claims

1. A method for preparing a steviol glycoside composition, comprising the following steps: a) Provide stevia plant biomass containing at least one steviol glycoside, b) Provide solvent; c) Contacting stevia plant biomass with a solvent to extract at least one steviol glycoside from the plant biomass; d) Separate the stevia plant biomass to obtain a steviol glycoside composition containing at least one steviol glycoside; The provided step a) involves the stevia plant biomass derived from a stevia cultivar, specifically cultivar 16105004 or B401084, wherein representative samples of the plant tissue from the cultivar are preserved under CGMCC registration numbers 13389 and 13390, and the percentage ratio of SvGn family steviol glycosides to TSG content is in the range of 97.15% to 100%.

2. A consumer product comprising the steviol glycoside composition prepared by the method of claim 1.

3. A method for preparing a consumer product, comprising the step of providing a steviol glycoside composition obtained by the method of claim 1.

4. The method of claim 1, wherein the stevia plant biomass provided in step a) is derived from a stevia cultivar, wherein the content of rebaudioside A is less than 10%.

5. The method of claim 4, wherein the content of rebaudioside A is less than 5%.

6. The method of claim 4, wherein the content of rebaudioside A is less than 3%.

7. The method of claim 4, wherein the content of rebaudioside A is less than 1%.

8. The method of claim 1, wherein the stevia plant biomass provided in step a) is derived from a stevia cultivar, wherein the content of steviol glycosides is higher than 2%.

9. The method of claim 1, wherein the stevia plant biomass provided in step a) is derived from a stevia cultivar, wherein the content of rebaudioside C is less than 1%.

10. The method of claim 9, wherein the content of rebaudioside C is less than 0.5%.

11. The method of claim 1, wherein the stevia plant biomass provided in step a) is derived from a stevia cultivar, wherein the content of rebaudioside E is higher than 1%.

12. The method of claim 11, wherein the content of rebaudioside E is higher than 2%.

13. The method of claim 11, wherein the content of rebaudioside E is higher than 4%.

14. The method of claim 11, wherein the content of rebaudioside E is higher than 5%.

15. The method of claim 1, wherein the stevia plant biomass provided in step a) is derived from a stevia cultivar, wherein the content of rebaudioside F is less than 0.2%.

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