Natural sweetener composition

Abstract

This invention discloses one or more steviol glycosides (SG) with a molecular weight (Daltons) less than or equal to about 965 for improving the sweetness profile of compositions, said compositions comprising sweet tea extract, stevia extract, monk fruit extract, glycosylated sweet tea extract, glycosylated stevia extract, glycosylated monk fruit extract, glycosylated sweet tea glycosides, glycosylated steviol glycosides, glycosylated monk fruit glycosides, and single components of extracts or glycosylated products, and mixtures thereof.

Description

[0001] This case is a divisional application. Its parent application has the Chinese application number 201980039566.6, the invention title "Natural Sweetness Enhancer Composition", the international application number PCT / CN2019 / 090574, and the international application date is June 10, 2019.

[0002] Cross-reference of related applications

[0003] This application claims priority to the following U.S. provisional applications: 62 / 683154, filed June 11, 2018; 62 / 729524, filed September 11, 2018; 62 / 857875, filed June 6, 2019; and 16 / 434292, filed June 7, 2019. The contents of these applications are incorporated herein by reference. Invention Field

[0004] This invention generally relates to one or more steviol glycosides (SG) with a molecular weight (Daltons) less than or equal to about 965, for improving the sweetness profile of compositions comprising sweet tea extract, stevia extract, monk fruit extract, glycosylated sweet tea extract, glycosylated stevia extract, glycosylated monk fruit extract, glycosylated sweet tea glycosides, glycosylated steviol glycosides, glycosylated monk fruit glycosides, and single components or glycosylated products of the extracts, as well as mixtures thereof. Background of the Invention

[0005] Steviosides and other natural sweeteners, such as monk fruit extract and sweet tea extract, are attractive alternative solutions for reducing sugar content in consumer products. However, the flavor profile of each of these remains unsatisfactory to consumers. Many researchers have been working to develop macromolecular sources of steviol glycosides, such as Reb D and Reb M, through enzymatic methods, fermentation, or the breeding of new stevia plant varieties to obtain higher concentrations of these two glycosides. However, Reb D and Reb M, even at high concentrations in compositions, cannot replace sugar-related sweetness due to their hollow mouthfeel and / or overpowering sweetness.

[0006] Therefore, there is a need to develop a method and composition to overcome one or more of the current drawbacks and to make steviol glycosides and other natural sweeteners suitable for reducing sugar usage in consumer products. Summary of the Invention

[0007] Prior to this application, little attention had been paid to low molecular weight steviol glycosides. These compounds are generally considered sources of unpleasant flavors within the steviol glycoside family. Furthermore, their content in stevia leaves is very low. The inventors have surprisingly discovered that these low molecular weight compounds have significant value in improving the flavor profile of higher molecular weight steviol glycosides. Using compositions containing one or more low molecular weight steviol glycosides (SG) with a molecular weight less than or equal to 965 Daltons, more specifically less than or equal to 787 Daltons, can reduce the sweetness associated with steviol glycoside compositions relative to sugars, enhance mouthfeel, and / or can also produce synergistic effects among single components or glycosylated products of sweet tea extract, stevia extract, monk fruit extract, glycosylated sweet tea extract, glycosylated stevia extract, glycosylated monk fruit extract, glycosylated sweet tea glycosides, glycosylated steviol glycosides, glycosylated monk fruit glycosides, and extracts, as well as mixtures thereof, and can also produce synergistic effects among the overall sweetness of the resulting compositions / consumables.

[0008] The low molecular weight SG used to improve the flavor profile of the material includes one or more substances selected from the following: related SvGn#1, steviol monosaccharide, steviol monosaccharide A, SG-4, durqueside A1, isosteviol disaccharide, Reb-G1, raspberry glycoside, steviol disaccharide, related SvGn#3, Reb-F1, Reb-R1, steviol glycoside F (SG-1), SG-Unk1, durqueside A, durqueside B (JECFA C), SG-3, steviol glycoside D, isoReb B, isosteviol glycoside, Reb B, Reb G, Reb-KA, SG-13, steviol glycoside, steviol glycoside B (SG-15), Reb F, Reb R, SG-Unk2, SG-Unk3, Reb F3 (SG-11), Reb F2 (SG-14), Reb C, Reb C2 / Reb One or more of the following: S, Stevioside E (SG-9), Stevioside E2, SG-10, Reb L1, SG-2, Reb A3 (SG-8), Iso-Reb A, Reb A, Reb A2 (SG-7), Reb E, and Reb H1.

[0009] In some embodiments, the sweetener composition of this application comprises one or more SGs with a molecular weight of less than or equal to 965 Daltons, more specifically less than or equal to 787 Daltons. In some embodiments, the sweetener composition comprises one or more SGs with a molecular weight of less than or equal to 949 Daltons. In some embodiments, the sweetener composition comprises one or more SGs with a molecular weight of less than or equal to 935 Daltons. In some embodiments, the sweetener composition comprises one or more SGs with a molecular weight of less than or equal to 803 Daltons. In some embodiments, the sweetener composition comprises one or more SGs with a molecular weight of less than or equal to 787 Daltons. In some embodiments, the sweetener composition comprises one or more SGs with a molecular weight of less than or equal to 773 Daltons. In some embodiments, the sweetener composition comprises one or more SGs with a molecular weight of less than or equal to 675 Daltons. In some embodiments, the sweetener composition comprises one or more SGs with a molecular weight of less than or equal to 641 Daltons. In some embodiments, the sweetener composition comprises one or more SGs with a molecular weight of less than or equal to 625 Daltons. In some embodiments, the sweetener composition comprises one or more SGs with a molecular weight of less than or equal to 611 Daltons. In some embodiments, the sweetener composition comprises one or more SG molecules with a molecular weight of less than or equal to 479 Daltons. In some embodiments, the sweetener composition comprises one or more SG molecules with a molecular weight of less than or equal to 457 Daltons.

[0010] Surprisingly, this invention provides sweetener compositions, methods for preparing the sweetener compositions described in this application, and uses of the sweetener compositions described in this application, wherein the sweetener compositions comprise one or more steviol glycosides (SG) with a molecular weight (Daltons) less than or equal to about 965, more specifically less than or equal to 787, to improve the sweetness, bitterness, off-flavor, licorice aftertaste, aftertaste, and / or sweetness profile winding properties of the sweetener compositions, wherein the sweetener compositions include sweet tea extract, stevia extract, monk fruit extract, glycosylated sweet tea extract, glycosylated stevia extract, glycosylated monk fruit extract, glycosylated sweet tea glycoside extract, glycosylated steviol glycoside, glycosylated monk fruit glycoside, and single components or glycosylated products of the extracts, and mixtures thereof.

[0011] Although several embodiments have been disclosed, other embodiments of the invention will become apparent to those skilled in the art from the following detailed description. It will be clear that modifications can be made to the invention in various obvious aspects, all without departing from the spirit and scope of the invention. Therefore, the detailed description should be considered illustrative rather than restrictive in nature. Attached Figure Description

[0012] Figure 1The sweetness threshold of STM was described.

[0013] Figure 2 The sweetness threshold of STB was described.

[0014] Figure 3 The sweetness threshold of RU was described.

[0015] Figure 4 The sweetness threshold of DB was described.

[0016] Figure 5 An example of a sweetness profile is depicted.

[0017] Figure 6 Sweet profiles of rebaudioside A (REB A) in water at concentrations of 3%, 5%, and 7% were depicted.

[0018] Figure 7 Sweet profiles of rebaudioside B (REB B) in water at concentrations of 3%, 5%, and 7% were depicted.

[0019] Figure 8 Sweet profiles of rebaudioside D (REB D) in water at concentrations of 3%, 5%, and 7% were depicted.

[0020] Figure 9 The sweet profile of rhubarb (RUB) in water at a concentration of 3% was depicted.

[0021] Figure 10 Sweet profiles of Reb-A and Rubin in water at concentrations of 3%, 5%, and 7% were depicted.

[0022] Figure 11 Sweet profiles of Reb-B and Rubin in water at concentrations of 3%, 5%, and 7% were depicted.

[0023] Figure 12 Sweet profiles of Reb-D and Rubin in water at concentrations of 3%, 5%, and 7% were depicted.

[0024] Figure 13 A sweet profile was depicted with sucrose in water at a concentration of 5%.

[0025] Figure 14 The sweetness-intensity / time profile of steviol glycoside solution was depicted.

[0026] Figure 15 A sweetness-intensity / time profile of 150 ppm Reb-A was depicted.

[0027] Figure 16A sweetness-intensity / time profile of 150 ppm Reb-A plus 50 ppm rhubarb glycosides was depicted.

[0028] Figure 17 A sweetness-intensity / time profile of 150 ppm Reb-A plus 50 ppm steviol disaccharide was depicted.

[0029] Figure 18 These are exemplary descriptions of initial sweetness (1), maximum sweetness (2), sweetness entanglement (no sweetness decay) (3), entanglement end (sweetness decay) (4), and no sweetness (5).

[0030] Figure 19 This represents the sweetness / time profile of a 50 ppm EPCalin 45% solution.

[0031] Figure 20 This represents the sweetness / time profile of 50 ppm EPCalin 45% and 90 ppm raspberry glycoside solutions.

[0032] Figure 21 This represents the sweetness / time profile of a 50ppm EPCalin 45% and a 90ppm steviol disaccharide solution.

[0033] Figure 22 A time / sweetness profile of 90% rhubarb (250 ppm solution) was plotted.

[0034] Figure 23 A time / sweetness profile of 90% steviol disaccharide (250 ppm solution) was plotted.

[0035] Figure 24 Sweetness profiles of RD and STB compositions in different proportions were depicted.

[0036] Figure 25 Sweetness profiles of DB and RD compositions in different proportions were depicted.

[0037] Figure 26 Sweetness profiles of STM and RD compositions in different proportions were depicted.

[0038] Figure 27 Sweetness profiles of RU and RD compositions in different proportions were depicted.

[0039] Figure 28 Sweet cross-sections of STB and RM compositions in different proportions were depicted.

[0040] Figure 29 Sweet cross-sections of DB and RM compositions in different proportions were depicted.

[0041] Figure 30Sweetness profiles of STM and RM compositions in different proportions were depicted.

[0042] Figure 31 Sweet cross-sections of RU and RM compositions in different proportions were depicted.

[0043] Figure 32 Sweet cross-sections of RA97 and RU compositions in different proportions were depicted.

[0044] Figure 33 Sweetness profiles of RA97 and STB compositions in different proportions were depicted.

[0045] Figure 34 Sweetness profiles of RA97 and DB compositions in different proportions were depicted.

[0046] Figure 35 Sweetness profiles of RA97 and STM compositions in different proportions were depicted.

[0047] Figure 36 Sweet cross-sections of STB+RU(1 / 1) and RD+RM(9 / 1) compositions in different proportions were depicted.

[0048] Figure 37 Sweetness profiles of STB+STM (2 / 3) and RD+RM (5 / 5) compositions in different proportions were depicted.

[0049] Figure 38 Sweetness profiles of RA50 / SG95 hydrolysate and RD+RM(5 / 5) compositions in different proportions were depicted.

[0050] Figure 39 The effect of added Reb-B on a standard NHDC (10 ppm) solution is described.

[0051] Figure 40 The effect of added raspberry glycosides on a standard NHDC (10 ppm) solution was described. Detailed Implementation

[0052] In this specification and claims, the terms "comprising" and "including" are open-ended terms and should be interpreted as meaning "including but not limited to...". These terms include the more restrictive terms "consistently composed of..." and "composed of...".

[0053] It should be noted that, unless the context clearly indicates otherwise, as used herein and in the appended claims, the singular forms “a,” “an,” and “the” include the plural forms. Similarly, the terms “a” (or “an”), “one or more,” and “at least one” are used interchangeably herein. It should also be noted that the terms “comprising,” “including,” “characterized by,” and “having” are used interchangeably.

[0054] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. All publications and patents specifically mentioned herein are incorporated herein by reference in their entirety for the purpose of describing and disclosing chemicals, instruments, statistical analyses, and methodologies reported in publications that may be used in conjunction with this invention. All references cited in this specification are considered to be indicative of the level of expertise in the art. Nothing herein should be construed as an admission that this invention is preempted by such prior art.

[0055] The phrase "sucrose equivalent" or "SE" refers to the amount of non-sucrose sweetener required to provide the sweetness of a given percentage of sucrose in the same food, beverage, or solution. For example, a non-diet soft drink typically contains 12 grams of sucrose per 100 milliliters of water, or 12% sucrose. This means that a commercially acceptable diet soft drink must have the same sweetness as a 12% sucrose soft drink; that is, a diet soft drink must have a 12% SE. Soft drink dispensing devices assume an SE of 12% because such devices are designed for use with sucrose-based syrups.

[0056] The phrase “sucrose equivalent” or “SE” is the amount of non-sucrose sweetener required to provide the sweetness of a given percentage of sucrose in the same food, beverage, or solution. For example, a non-diet soft drink typically contains 12 grams of sucrose per 100 ml of water, or 12% sucrose. This means that a commercially acceptable diet soft drink must have the same sweetness as a 12% sucrose soft drink, i.e., the diet soft drink must have 12% SE. Soft drink dispensing devices assume an SE of 12% because such devices are designed for use with sucrose-based syrups. The phrase “taste profile,” which can be used interchangeably with “sensory profile” or “aroma,” is defined as the temporal characteristics of all the basic tastes of a sweetener. The onset and decay of sweetness as the sweetener is consumed, as perceived by trained human tasters, and measured over several seconds from the initial contact with the taster’s tongue (“onset”) to the cutoff point (typically 180 seconds after onset), is called the “temporal characteristics of sweetness.” Multiple such human tasters are referred to as a “sensory group.” In addition to sweetness, sensory groups can also assess the temporal characteristics of other "basic tastes": bitterness, saltiness, sourness, spiciness (also known as heat), and umami (also known as body or meatiness). The onset and decay of bitterness as a sweetener is consumed, as perceived by a trained human taster, and measured over several seconds from the first perceived taste to the last perceived aftertaste at the cutoff point, is called the "temporal characteristic of bitterness." Aromas from flavor-producing substances are volatile compounds perceived by the odor receptors of the olfactory organs, specifically the olfactory tissues of the nasal cavity. When inhaled through the nose (prenasal detection), they reach the receptors, are released through chewing (pharyngeal detection), and then pass through the throat. The concept of aroma compounds, like the concept of taste compounds, should be used loosely, as a compound may contribute a typical aroma or taste to one food while in another it may cause an unpleasant aroma or taste, or both, resulting in an off-flavor. Sensory characteristics also include the assessment of aromas.

[0057] The phrase “sweetness detection threshold” refers to the minimum concentration of sweetness in a liquid or solid composition that a panel of eight members can detect. This is further defined as provided in the examples herein and practiced by the methods described in Sensory Testing for Flavorings with Modifying Properties, November 2013, Vol. 67, No. 11, and Appendix A of the FEMA Science Committee Sensory Data TaskForce, whose teachings are incorporated herein by reference.

[0058] The sweetness threshold refers to the concentration of a material that can still impart flavor to a consumer product (including water) at a level below which sweetness can be detected. A sample meets the threshold when half of a trained panel of testers identifies something as "sweet" at a given concentration. If less than half of the testers cannot detect sweetness at a given concentration, the concentration of a substance below the sweetness level is considered a flavoring.

[0059] As used herein, the term "flavor" or "flavor characteristic" is a combined sensory experience of the taste, aroma, and / or texture of a component. As used herein, the term "enhancement" includes enhancing, intensifying, amplifying, amplifying, and strengthening the sensation of a flavor characteristic without altering its nature or quality. As used herein, the term "modification" includes modifying, altering, suppressing, reducing, enhancing, and supplementing the sensation of a flavor characteristic when its quality or persistence is insufficient.

[0060] As used herein, the phrase "sweetener composition" refers to a composition containing at least one, such as two, three, four, five, six or more, low molecular weight SGs with a molecular weight of less than or equal to 965, more specifically less than or equal to 787, and one or more single components or glycosylated products of sweet tea extract, stevia extract, monk fruit extract, glycosylated sweet tea extract, glycosylated stevia extract, glycosylated monk fruit extract, glycosylated sweet tea glycosides, glycosylated steviol glycosides, glycosylated monk fruit glycosides, and extracts, as well as mixtures thereof and optionally additives.

[0061] On the one hand, compared with stevia, sweet tea or mogroside products that do not contain low molecular weight SG in sufficient amounts to reduce, eliminate or mask undesirable flavor profiles, the sweetener compositions of this application advantageously provide a sugar-like flavor profile with reduced, eliminated or masked aftertastes (e.g., metallic or licorice flavors) or delayed sugar flavors.

[0062] The term “rebaudioside” as used in this article may be abbreviated as “Reb” or “R”. For example, the phrase “rebaudioside A” has the same meaning as “Reb A” or “RA”. Similarly, this applies to all rebaudiosides.

[0063] The term steviol glycoside (“SG”) is recognized in the art and includes, for example, the major and minor components of stevia listed in Table A. These components include, but are not limited to, components of stevia such as steviol, STB, ST, RA, RB, RC, RD, RE, RF, RM (also known as rebaudioside X (RX)), SvGn#1, steviol monosaccharide, steviol monosaccharide A, SG-4, durcuroside A1, isosteviol disaccharide, Reb-G1, raspberry glycoside, steviol disaccharide, related SvGn#3, Reb-F1, Reb-R1, steviol glycoside F (SG-1), SG-Unk1, durcuroside A, durcuroside B (JECFA C) SG-3, steviol glycoside D, isoReb B, isosteviol glycoside, Reb B, Reb G, Reb-KA, SG-13, steviol glycoside, steviol glycoside B (SG-15), Reb F, Reb R, SG-Unk2, SG-Unk3, RebF3, (SG-11), RebF2 (SG-14), RebC, RebC2 / RebS, Stevioside E (SG-9), Stevioside E2, SG-10, RebL1, SG-2Reb A3, (SG-8), IsoReb A, Reb A, Reb A2 (SG-7), Reb E, and Reb H1. In this paper, Duke glycoside A has the same definition as Duke glycoside. SGs can be purified before use.

[0064] Non-limiting examples of steviol glycosides are shown in Table A below. The steviol glycosides used in this application are not limited by source or origin. Steviol glycosides can be extracted from stevia leaves, synthesized enzymatically, chemically, or by fermentation.

[0065] As used herein, the term “stevioside” (“SG”) refers to the glycoside of steviol represented by Formula I, a diterpenoid compound.

[0066]

[0067] As shown in Formula II, SG has a parent or core structure containing glycosylated steviol molecules at C13 and / or C19 positions.

[0068]

[0069] As shown in Formula III, steviol glycosides also have a parent or core structure containing a glycosylated isosteviol molecule at the C13 position.

[0070] In some embodiments of the SG containing a parent or core structure of Formula II or Formula III, R1 and R2 are substituents selected from glucosyl (G), rhamnosyl (R), xylose (X), deoxyglucosyl (dG), fructose (F), arabinose (A), or galactosyl (Ga), respectively. In other embodiments, the number of glucosyl groups is equal to or greater than 4.

[0071] Table A provides a list of approximately 80 SGs used in this application.

[0072] Table A

[0073]

[0074]

[0075]

[0076]

[0077]

[0078] “mr” refers to molecular weight.

[0079] Note: SG1 to 16: SGs without proper names; SG-Unk1-6: SGs without detailed structural evidence; Glc: glucose; Rha: rhamnose; Xyl: xylose; Ara: arabinose.

[0080] As used herein, the term "glycosylated steviol glycoside" ("GSG") refers to an SG containing additional glucose residues relative to the parental SG present, for example, in stevia leaves. Preferably, GSG is produced via an in vitro enzymatically catalyzed glycosylation process. GSG can also be produced by chemical synthesis.

[0081] The phrase “glycosylated steviol glycosides” (“GSGs”) used in this document refers to steviol glycosides (including partially glycosylated steviol glycosides) that are glycosylated at multiple sites, obtained, for example, by synthetic operations or by enzymatic processes such as GSG-RA50. It should be understood that GSGs primarily contain glycosylated steviol glycosides, but may also contain unreacted steviol glycosides, dextrins, and other non-stevioside substances found in the extract. It should also be understood that GSGs can be purified and / or isolated into purified / isolated components.

[0082] The term "glycosylated steviol glycosides" ("GSGs") refers to compounds obtained by enzymatic methods, such as glycosyltransferase of stevia extracts containing steviol glycosides, or by known synthetic procedures. In this document, GSGs comprise glycosylated stevia extracts containing glycosylated steviol glycosides, and also comprise short-chain compounds obtained by hydrolyzing the glycosylation product, as well as non-glycosylated components as unreacted steviol glycoside residues or unreacted components other than steviol glycosides contained in the stevia extract. The methods and GSGs disclosed in KR10-2008-0085811 are incorporated herein by reference. It should be understood that these GSGs can be purified and / or isolated into purified / isolated components.

[0083] As used herein, the phrase “glycosylated steviol glycoside composition” or “GSG composition” refers to any material containing one or more GSGs.

[0084] As used herein, the term "SG / GSG composition" refers to a generic composition that may contain one or more SGs and / or one or more GSGs.

[0085] The phrase “total glycosides” refers to the total amount of GSG and SG in the composition.

[0086] In some embodiments, the GSG used in this application is prepared as follows: i) dissolving glucose donor material in water to form liquefied glucose donor material; ii) adding a starting SG composition to the liquefied glucose donor material to obtain a mixture; iii) adding an effective amount of enzyme to the mixture to form a reaction mixture, wherein the enzyme catalytically transfers glucose groups from the glucose donor material to the SG in the starting SG composition, and the reaction mixture is incubated at a desired temperature for a desired reaction time to glycosylate the SG with glucose groups present in the glucose donor molecule. In some further embodiments, after achieving the desired ratio of GSG and residual SG content, the reaction mixture may be heated to a sufficient temperature for a sufficient time to inactivate the enzyme. In some embodiments, the enzyme is removed by filtration instead of inactivation. In other embodiments, the enzyme is removed by filtration after inactivation. In some embodiments, the resulting solution containing GSG, residual SG, and dextrin is decolorized. In some embodiments, the resulting solution of GSG, residual SG, and dextrin is dried. In some embodiments, drying is performed by spray drying. In some implementations, step (i) includes the following sub-steps: (a) mixing the glucose donor material with a desired amount of water to form a suspension, (b) adding a desired amount of enzyme to the suspension, and (c) culturing the suspension at a desired temperature for a desired time to form liquefied glucose donor material. Starch may be a suitable substitute for dextrin, and / or dextrin can be obtained by hydrolysis of starch.

[0087] The term “monk fruit glycoside” (“MG”) is a triterpenoid glycoside and is recognized in the art and intended to include the major and minor components of monk fruit glycoside extract.

[0088] Monk fruit (Swingle), also known as Momordica grosvenori (Swingle), Luo Han Guo, or monkfruit, provides extracts from it that offer a family of triterpenoid glycosides referred to throughout the product information as mogrosides (“MGs”). Extracts include, for example, mogroside V, mogroside IV, symbioside I, and 11-oxomogroside V. Components of mogroside extracts are referred to as “MG” followed by a symbol, such as “V”, thus mogroside V is “MGV”. Symbioside I is “SSI”, and 11-oxofructoside V is “OGV”.

[0089] It should be understood that monk fruit extract may contain, for example, 3 wt%, 5 wt%, 20 wt%, 40 wt%, 50 wt%, 60 wt% or higher mogrosides like MGV, but the extract may also contain other mogrosides or non-mogrosides. For example, other components include other mogrosides such as mogroside II, mogroside IIIA, mogroside IIIE, mogroside IVA, mogroside IV, symmenidine I, and 11-oxomogroside V. Additionally, other polysaccharides or flavonoids may also be present.

[0090] The mogrosides of interest can be purified before use.

[0091] The term "glycosylated mogrosides" ("GMGs") refers to mogrosides that are glycosylated at at least one or more sites in addition to those glycosylated in their natural form, for example, by synthetic operations or by enzymatic methods.

[0092] The terms "glycosylated mogroside" or "glycosylated mogroside extract containing mogroside" refer to compounds obtained by transglycosylation of mogroside-containing mogroside extracts or purified mogrosides using a glycosyltransferase, preferably CGTase (cyclodextrin glycosyltransferase), to add glucose units, such as one, two, three, four, five, or more than five glucose units, to natural mogrosides. In this document, glycosylated mogroside or glycosylated mogroside extracts containing mogroside include short-chain compounds obtained by hydrolyzing the glycosylation product, and also include non-glycosylated components, which are residues of unreacted mogrosides or unreacted components other than mogrosides contained in the mogroside extract.

[0093] Suitable steps for preparing glycosylated mogroside (GMG) or glycosylated mogroside extract include i) dissolving dextrin in water (e.g., reverse osmosis water), ii) adding mogroside or extract to the dissolved dextrin to obtain a mixture, wherein the dextrin to mogroside / extract ratio is preferably 100:1 to 1:100, with suitable ranges including 3:1, 2:1, 1.5:1 and 1:1, iii) adding CGTase enzyme to the mixture, and then culturing the mixture at 60°C for the required reaction time to glycosylate mogroside with glucose molecules from dextrin.

[0094] After achieving the desired ratio of GMG and residual mogrosides, the reaction mixture is heated to 90-100°C and maintained at that temperature for 30 minutes to inactivate the CGTase enzyme, which is then removed by filtration.

[0095] Optionally, amylase can be added to the mixture, and the mixture can be incubated at 70°C for the required reaction time to shorten the length of the glucose chain in the GMG molecule.

[0096] The resulting mixture of GMG, residual mogrosides, and dextrin can then be decolorized and / or spray-dried.

[0097] It should be understood that GMG primarily contains glycosylated mogrosides, but also contains unreacted mogrosides, dextrin, and other non-mogroside substances present in the extract. It should also be understood that GMG can be purified and / or isolated into purified / isolated components.

[0098] "Glycated sweet tea extract" refers to a sweet tea extract that is glycosylated at at least one or more sites, except for those sites that are glycosylated in their natural form, obtained by means of, for example, synthetic operations or enzymatic methods.

[0099] The terms "glycosylated sweet tea glycosides" or "glycosylated sweet tea extracts containing glycosylated rhubarb glycosides or kaurane-type diterpenoid glycosides B, G, H, I, and J" refer to compounds obtained by transglycosylation of sweet tea extracts containing rhubarb glycosides or kaurane glycosides using a glycosyltransferase, preferably CGTase (cyclodextrin glycosyltransferase), to add glucose units, such as one, two, three, four, five, or more than five glucose units, to natural rhubarb glycosides or kaurane glycosides. In this document, glycosylated sweet tea glycosides comprise short-chain compounds obtained by hydrolysis of the glycosylation product, and also comprise non-glycosylated components, which are residues of unreacted rhubarb glycosides or kaurane glycosides, or unreacted components contained in the sweet tea extract other than rhubarb glycosides or kaurane glycosides.

[0100] The conventional methods for manufacturing sweeteners (such as stevia extract) are as follows, without being limited to the following: The methods presented should not be considered restrictive.

[0101] Stevia leaves were extracted with water at 20-80°C, with a leaf-to-water ratio of approximately 1:10 to 1:20 (w / v). The mixture was clarified by flocculation or membrane filtration. The mixture was then purified by macroporous resin and ion exchange resin. The filtrate was then crystallized with a mixture of water / alcohol (ethanol or methanol) to obtain a precipitate, which was then filtered and dried.

[0102] Monk fruit extract containing mogrosides, or mogroside extract, can be prepared by extracting the fruit of *Siraitia grosvenorii* (monk fruit) with alcohol, a mixture of alcohol and water, or water to obtain a mixture of mogrosides, followed by purification to provide the desired mogroside, such as mogroside V. Specifically, the monk fruit extract containing mogrosides is prepared by extracting the fruit of *Siraitia grosvenorii* (monk fruit) with alcohol, a mixture of alcohol and water, or water to obtain mogroside (e.g., mogroside V, etc.) comprising about 1%-99% of the extract by weight. In a preferred embodiment, the monk fruit extract contains about 10-90 wt% mogrosides. In another preferred embodiment, the monk fruit extract contains about 20-80 wt% mogrosides. In yet another preferred embodiment, the monk fruit extract contains about 30-70 wt% mogrosides. In another preferred embodiment, the monk fruit extract contains about 40-60 wt% mogroside.

[0103] The following is a suitable method for obtaining mogroside extract (monk fruit extract). Monk fruit is extracted with water or a water / alcohol (ethanol or methanol) mixture at a temperature of about 40°C to about 80°C, with a fruit-to-solvent ratio of about 1:10 to about 1:20 (weight to volume). The liquid can be clarified by flocculation or membrane filtration, and then purified by macroporous resin and ion exchange resin. Decolorization can be done with activated carbon. The solid is then filtered and dried.

[0104] On one hand, as an example, glycosylated mogroside V (GMGV) is prepared by dissolving dextrin in water (reverse osmosis water). The ratio of GMGV to water is approximately 1:10 (weight / volume, (w / v)). A mogroside extract containing 1%-99% mogroside is added to the dextrin solution. In one embodiment, the ratio of dextrin to mogroside extract is optimized to 30:70-70:30. CGTase enzyme is added to the mixture (GMGV to CGTase enzyme ratio approximately 20:1 (w / v)) and incubated at 60-70°C for the required reaction time (typically approximately 2 hours to approximately 72 hours, more preferably approximately 8 hours to approximately 48 hours, and even more preferably approximately 12 hours to approximately 24 hours) to glycosylate mogroside with glucose molecules from dextrin, wherein the volumetric addition is approximately 0.1-0.5 ml based on 1 g mogroside (GMGV to CGTase enzyme ratio approximately 10:1 to approximately 20:1 w / v). After achieving the desired ratio of GMG to residual mogroside and dextrin content (monitored by HPLC to analyze the content of unreacted MGV), the reaction mixture is heated to 80-100°C and maintained at this temperature for 30 minutes to inactivate the CGTase enzyme, which is then removed by filtration. The resulting solution of GMG, residual mogroside, and dextrin is decolorized and spray-dried.

[0105] Low molecular weight steviol glycosides (“LMWSG”) can be prepared, for example, by hydrolysis of a given steviol glycoside. For instance, treatment of steviol glycosides with sodium hydroxide provides steviol disaccharide glycosides (STB) or mixtures of STB and steviol glycosides, which may be used, purified or unpurified, for example, as a dry powder. If the hydrolysate is unpurified, the mixture contains steviol glycosides, glucose, sodium STB salt, and possible caramelizations. Neutralization of the unpurified substance with acid provides a mixture comprising steviol glycosides, glucose, STB, salts (e.g., sodium chloride, sodium sulfate, etc., depending on the acid used), and possible caramelizations. The acidification product can be further purified by known purification methods (recrystallization, column chromatography, HPLC, etc.) to provide pure STB or a mixture of STB and steviol glycosides.

[0106] Another example is the hydrolysis of rhubarb glycosides to steviol monosaccharide glycosides (STM). As described above, the hydrolysis of rhubarb glycosides yields STM or a mixture of STM and rhubarb glycosides, which can be used with or without further purification. If the hydrolysate is unpurified, the mixture contains rhubarb glycosides, glucose, STM, and possible caramelizing substances. Neutralizing the unpurified material with acid provides a mixture comprising STM, rhubarb glycosides, glucose, salt, and possible caramelizing substances. The acidification product can be further purified as described above. All of these materials can be used to improve the flavor profile of the current embodiment.

[0107] It should be understood that throughout the specification, when a specific sweetener, such as SG, GSG, MG, or GMG, is mentioned, the example is intended to include and apply to sweet tea extract, stevia extract, monk fruit extract (monk fruit glycoside extract), single or mixed components of monk fruit glycoside (“MG”), steviol glycosides (“SG”), sweet tea glycosides, glycosylated monk fruit glycosides (“GMG”), glycosylated steviol glycosides (“GSGs”), and glycosylated sweet tea glycosides.

[0108] The abbreviation "YYxx" refers to a composition, where YY refers to a compound (e.g., RA) or a collection of compounds (e.g., SGs), and "xx" is typically a weight percentage between 1 and 100, indicating the purity level of a given compound (e.g., RA) or collection of compounds, where the weight percentage of YY in the dried product is equal to or greater than xx. Without specific description, the abbreviation "RAx" refers to a stevia composition containing ≥x% and <(x+10)% RA, with the following exceptions: "RA100" refers to pure RA; "RA99.5" refers to a composition containing ≥99.5 wt% but <100 wt% RA; "RA99" refers to a composition containing ≥99 wt% but <100 wt% RA; "RA98" refers to a composition containing ≥98 wt% but <99 wt% RA; and "RA97" refers to a composition containing ≥x% but <99 wt% RA. Compositions containing ≥97wt% but <98wt% RA; the abbreviation "RA95" refers to a composition containing ≥95wt% but <97wt% RA; the abbreviation "RA85" refers to a composition containing ≥85wt% but <90wt% RA; the abbreviation "RA75" refers to a composition containing ≥75wt% but <80wt% RA; the abbreviation "RA65" refers to a composition containing ≥65wt% but <70wt% RA; the abbreviation "RA20" refers to a composition containing ≥15wt% but <30wt% RA.

[0109] The acronym "GSG-RAxx" refers to a GSG composition prepared using RAxx as the starting SG material in an enzymatic glycosylation process. More generally, the acronym "GSG-YYxx" refers to a composition of this application where YY represents a compound (e.g., RA, RB, RC, or RD), a composition (e.g., RA20), or a mixture of compositions (e.g., RA40+RB8). For example, GSG-RA20 refers to a glycosylated product formed from RA20.

[0110] Throughout the specification, the abbreviation "GX" is mentioned, which stands for the glycosyl group "G," where "X" is a value from 1 to 20 and indicates the number of glycosyl groups present in the molecule. For example, steviol glycoside G1 (ST-G1) has one (1) glycosyl group (G), hence "G1"; steviol glycoside G2 (ST-G2) has two (2) glycosyl groups; steviol glycoside G3 (ST-G3) has three (3) glycosyl groups; steviol glycoside G4 (ST-G4) has four (4) glycosyl groups; steviol glycoside G5 (ST-G5) has five (5) glycosyl groups; steviol glycoside G6 (ST-G6) has six (6) glycosyl groups; steviol glycoside G7 (ST-G7) has seven (7) glycosyl groups; steviol glycoside G8 (ST-G8) has eight (8) glycosyl groups; steviol glycoside G9 (ST-G9) has nine (9) glycosyl groups, etc. The glycosylation of the molecule can be determined by HPLC-MS.

[0111] Table B provides the various GSG groups included in this paper. Table A describes the GSG groups corresponding to the parent SG with the addition of a glucose (“G”; i.e., the second G after the hyphen) group. For example, GSG-1G-2 indicates the addition of one glucose, and “2” is the sequence number in the row of Table B.

[0112] Table B

[0113]

[0114] Similarly, other glucose substituents can be introduced into the GSG, such as rhamnose or deoxyhexose (see Table C). Table C depicts the GSG groups corresponding to the parent SG with added glucose (“G”; i.e., the second G after the hyphen) and rhamnose or deoxyhexose groups (“R”).

[0115] Table C

[0116]

[0117] Different sugar donors, such as glucose, xylose, and rhamnose, can be obtained during the degradation of different combinations of steviol glycosides. These sugar donor combinations can react with different amino acid donors to produce a variety of unique and surprisingly pleasant flavors. This reaction removes the typical herbal, bitter, hollow, lingering, and aftertaste of steviol glycosides.

[0118] In one embodiment, glycosylated steviol glycosides (GSG) can be obtained, for example, by synthetic operations or by enzymatic methods. GSG obtained by these methods is not a naturally occurring steviol glycoside. The methods and GSG disclosed in KR10-2008-0085811 are incorporated herein by reference. Stevioside G1 (ST-G1), Stevioside G2 (ST-G2), Stevioside G3 (ST-G3), Stevioside G4 (ST-G4), Stevioside G5 (ST-G5), Stevioside G6 (ST-G6), Stevioside G7 (ST-G7), Stevioside G8 (ST-G8), Stevioside G9 (ST-G9), Rebaudioside A G1 (RA-G1), Rebaudioside A G2 (RA-G2), Rebaudioside A G3 (RA-G3), Rebaudioside G4 (RA-G4), Rebaudioside A G5 (RA-G5), Rebaudioside A G6 (RA-G6), Rebaudioside A G7 (RA-G7), Rebaudioside A G8 (RA-G8), Rebaudioside A G9 (RA-G9), Rebaudioside B G1 (RB-G1), rebaudioside BG2 (RB-G2), rebaudioside BG3 (RB-G3), rebaudioside BG4 (RB-G4), rebaudioside BG5 (RB-G5), rebaudioside BG6 (RB-G6), rebaudioside BG7 (RB-G7), rebaudioside BG8 (RB-G8), rebaudioside BG9 (RB-G9), rebaudioside CG1 (RC-G1), rebaudioside CG2), rebaudioside CG3 (RC-G3), rebaudioside CG4 (RC-G4), rebaudioside CG5 (RC-G5), rebaudioside CG6 (RC-G6), rebaudioside CG7 (RC-G7), rebaudioside CG8 (RC-G8), rebaudioside CG9 (RC-G9), or any combination thereof, may be introduced into the sweetener composition of the present invention. Alternatively, in the current implementation, the glycosylation process can be improved to provide partially glycosylated steviol glycosides that can have other unique flavor profiles.

[0119] For example, suitable methods for preparing glycosylated steviol glycosides (GSG) can be found in Examples 1 and 2 of KR10-2008-0085811. It can also be predicted that other steviol glycosides, such as SvGn#1, steviol monosaccharide A, SG-4, durcuroside A1, isosteviol disaccharide, Reb-G1, raspberry glycoside, steviol disaccharide, related SvGn#3, Reb-F1, Reb-R1, steviol glycoside F (SG-1), SG-Unk1, durcuroside A, durcuroside B (JECFA C), SG-3, steviol glycoside D, isoReb B, isosteviol glycoside, Reb B, Reb G, Reb-KA, SG-13, steviol glycoside, steviol glycoside B (SG-15), RebF, RebR, SG-Unk2, SG-Unk3, RebF3 (SG-11), RebF2 (SG-14), RebC, Reb C2 / RebS, steviol glycoside E (SG-9), steviol glycoside E2, SG-10, RebL1, SG-2 Reb A3, (SG-8), isoReb A, Reb A, Reb A2 (SG-7), Reb E, and Reb H1 can be enzymatically modified to provide their respective multiple glycosylated glycosides.

[0120] In one specific aspect, GSG-RA20, GSG-RA30, GSG-RA40, GSG-RA50, GSG-RA60, GSG-RA70, GSG-RA80, GSG-RA90, GSG-RA95, GSG-RA97, GSG-(RA50+RB8), GSG-(RA30+RC15), and GSG-(RA40+RB8) are GSGs that can be used in combination with steviol glycosides such as RA, RB, and RD. GSG-RA20 is typically prepared using RA20 as the key starting material, GSG-RA30 is typically prepared using RA30 as the key starting material, GSG-RA40 is typically prepared using RA40 as the key starting material, GSG-RA50 is typically prepared using RA50 as the key starting material, GSG-RA60 is typically prepared using RA60 as the key starting material, GSG-RA70 is typically prepared using RA70 as the key starting material, GSG-RA80 is prepared using RA80 as the key starting material, GSG-RA90 is typically prepared using RA90 as a key starting material, GSG-RA95 is typically prepared using RA95 as the key starting material, and GSG-RA97 is prepared using RA97 as a key starting material. Because each composition contains different concentrations of GSG and steviol glycosides, each composition can have a different flavor profile. It is conceivable that specific ratios of GSG and steviol glycosides may possess unique and beneficial physical and chemical properties that are unknown and have not been previously disclosed.

[0121] All components of the compositions disclosed herein can be purchased or prepared and combined by methods known to those skilled in the art (e.g., precipitation / co-precipitation, mixing, blending, grinding, mortar and pestle, microemulsion, solvothermal method, sonicochemistry, etc.) or treated as defined herein. Specifically, as an example, any one or more of GSG-RA20, GSG-RA30, GSG-RA40, GSG-RA50, GSG-RA60, GSG-RA70, GSG-RA80, GSG-RA90, GSG-RA95, GSG-RA97, GSG-(RA50+RB8), GSG-(RA30+RC15), and GSG-(RA40+RB8) can be combined with steviol, steviol glycoside, steviol disaccharide, rebaudioside A, rebaudioside B, or rebaudioside B. Rebaudioside C, Rebaudioside D, Rebaudioside E, Rebaudioside F, Rebaudioside M, Rebaudioside O, Rebaudioside H, Rebaudioside I, Rebaudioside L, Rebaudioside N, Rebaudioside K, Rebaudioside J, SvGn#1, Stevioside Monosaccharide, Stevioside Monosaccharide A, SG-4, Duke Glycoside A1, Isosteviol Disaccharide, Reb-G1, Rubusoside, Stevioside Disaccharide, Related SvGn#3, Reb-F1, Reb-R1, Stevioside F (SG-1), SG-Unk1, Duke Glycoside A, Duke Glycoside B (JECFA) C) One or more of SG-3, steviol D, isoReb B, isosteviol, Reb B, Reb G, Reb-KA, SG-13, steviol, steviol B (SG-15), Reb F, Reb R, SG-Unk2, SG-Unk3, RebF3 (SG-11), RebF2 (SG-14), RebC, RebC2 / RebS, steviol E (SG-9), steviol E2, SG-10, RebL1, SG-2Reb A3 (SG-8), isoReb A, RebA, Reb A2 (SG-7), Reb E and Reb H1 are combined to provide a suitable sweetener composition. The content of any one or more of the following GSGs or GSGs, mixed with publicly disclosed steviol glycosides such as those found in stevia plants or sweet tea extracts: GSG-RA20, GSG-RA30, GSG-RA40, GSG-RA50, GSG-RA60, GSG-RA70, GSG-RA80, GSG-RA90, GSG-RA95, GSG-RA97, GSG-(RA50+RB8), GSG-(RA30+RC15), and GSG-(RA40+RB8), can be from 1% wt / wt to 100% wt / wt. A single GSG or GSG, such as GSG-RA20, GSG-RA30, GSG-RA40, GSG-RA50, GSG-RA60, GSG-RA70, GSG-RA80, ...Any one or more of GSG-RA90, GSG-RA95, GSG-RA97, GSG-(RA50+RB8), GSG-(RA30+RC15) and GSG-(RA40+RB8) can be included in the composition described in the present application in the following amounts: 1% wt / wt, 2% wt / wt, 3% wt / wt, 4% wt / wt, 5% wt / wt, 6% wt / wt, 7% wt / wt, 8% wt / wt, 9% wt / wt, 10% wt / wt, 11% wt / wt, 12% wt / wt, 13% wt / wt, 14% wt / wt, 15% wt / wt, 16% wt / wt, 17% wt / wt, 18% wt / wt, 19% wt / wt, 20% wt / wt, 21% wt / wt, 22% wt / wt, 23% wt / wt, 24% wt / wt, 25% wt / wt, 26% wt / wt, 27% wt / wt, 28% wt / wt, 29% wt / wt, 30% wt / wt, 31% wt / wt, 32% wt / wt, 33% wt / wt, 34% wt / wt, 35% wt / wt, 36% wt / wt, 37% wt / wt, 38% wt / wt, 39% wt / wt, 40% wt / wt, 41% wt / wt, 42% wt / wt, 43% wt / wt, 44% wt / wt, 45% wt / wt, 46% wt / wt, 47% wt / wt, 48% wt / wt, 49% wt / wt, 50% wt / wt, 51% wt / wt, 52% wt / wt, 53% wt / wt, 54% wt / wt, 55% wt / wt, 56% wt / wt, 57% wt / wt, 58% wt / wt, 59% wt / wt, 60% wt / wt, 61% wt / wt, 62% wt / wt, 63% wt / wt, 64% wt / wt, 65% wt / wt, 66% wt / wt, 67% wt / wt, 68% wt / wt, 69% wt / wt, 70% wt / wt, 71% wt / wt, 72% wt / wt, 73% wt / wt, 74% wt / wt, 75% wt / wt, 76% wt / wt, 77% wt / wt, 78% wt / wt, 79% wt / wt, 80% wt / wt, 81% wt / wt, 82% wt / wt, 83% wt / wt, 84% wt / wt, 85% wt / wt, 86% wt / wt, 87% wt / wt, 88% wt / wt, 89% wt / wt, 90% wt / wt, 91% wt / wt, 92% wt / wt, 93% wt / wt, 94% wt / wt, 95% wt / wt, 96% wt / wt, 97% wt / wt, 98% wt / wt, 99% wt / wt,Or 100% wt / wt and all within the range of 1 to 100% wt / wt, for example, based on sweetener compositions, less than about 70% by weight, less than about 50% by weight, about 1% wt / wt to about 99% wt / wt, about 1% wt / wt to about 98% wt / wt, about 1% wt / wt to about 97% wt / wt, about 1% wt / wt to about 95% wt / wt, about 1% wt / wt to about 90% wt / wt, about 1% wt / wt to about 80% wt / wt, about 1% wt / wt to about 70% wt / wt, about 1% wt / wt to about 60% wt / wt, about 1% wt / wt to about 50% wt / wt, about 1% wt / wt to about 40%. wt / wt, about 1% wt / wt to about 30% wt / wt, about 1% wt / wt to about 20% wt / wt, about 1% wt / wt to about 10% wt / wt, about 1% wt / wt to about 5% wt / wt, about 2% wt / wt to about 99% wt / wt, about 2% wt / wt to about 98% wt / wt, about 2% wt / wt to about 97% wt / wt, about 2% wt / wt to about 95% wt / wt, about 2% wt / wt to about 90% wt / wt, about 2% wt / wt to about 80% wt / wt, about 2% wt / wt to about 70% wt / wt, about 2% wt / wt to about 60% wt / wt, about 2% wt / wt to about 50% wt / wt, about 2% wt / wt to about 40% wt / wt, about 2% wt / wt to about 30% wt / wt, about 2% wt / wt to about 20% wt / wt, about 2% wt / wt to about 10% wt / wt, about 2% wt / wt to about 5% wt / wt, about 3% wt / wt to about 99% wt / wt, about 3% wt / wt to about 98% wt / wt, about 3% wt / wt to about 97% wt / wt, about 3% wt / wt to about 95% wt / wt, about 3% wt / wt to about 90% wt / wt, about 3% wt / wt to about 80% wt / wt, about 3% wt / wt to about 70% wt / wt, about 3% wt / wt to about 60% wt / wt t, about 3% wt / wt to about 50% wt / wt, about 3% wt / wt to about 40% wt / wt, about 3% wt / wt to about 30% wt / wt, about 3% wt / wt to about 20% wt / wt, about 3% wt / wt to about 10% wt / wt, about 3% wt / wt to about 5% wt / wt, about 5% wt / wt to about 99% wt / wt, about 5% wt / wt to about 98% wt / wt, about 5% wt / wt to about 97% wt / wt, about 5% wt / wt to about 95% wt / wt, about 5% wt / wt to about 90% wt / wt, about 5% wt / wt to about 80% wt / wt, about 5% wt / wt to about 70% wt / wtAbout 5% wt / wt to about 60% wt / wt, about 5% wt / wt to about 50% wt / wt, about 5% wt / wt to about 40% wt / wt, about 5% wt / wt to about 30% wt / wt, about 5% wt / wt to about 20% wt / wt, about 5% wt / wt to about 10% wt / wt, about 10% wt / wt to about 99% wt / wt, about 10% wt / wt to about 98% wt / wt, about 10% wt / wt to about 97% wt / wt, about 10% wt / wt to about 95% wt / wt, about 10% wt / wt to about 9 0% wt / wt, about 10% wt / wt to about 80% wt / wt, about 10% wt / wt to about 70% wt / wt, about 10% wt / wt to about 60% wt / wt, about 10% wt / wt to about 50% wt / wt, about 10% wt / wt to about 40% wt / wt, about 10% wt / wt to about 30% wt / wt, about 10% wt / wt to about 20% wt / wt, about 20% at least to about 50% wt%, about 30% at least to about 50% wt%, about 40% at least to about 50% wt%, and about 20% to 45% wt%.

[0122] In another aspect, the sweetener composition comprises SGs with a molecular weight greater than 965 listed in Table A. These steviol glycosides in the composition may account for 1% wt / wt, 2% wt / wt, 3% wt / wt, 4% wt / wt, 5% wt / wt, 6% wt / wt, 7% wt / wt, 8% wt / wt, 9% wt / wt, 10% wt / wt, 11% wt / wt, 12% wt / wt, 13% wt / wt, 14% wt / wt, 15% wt / wt, 16% wt / wt, 17% wt / wt, 18% wt / wt, 19% wt / wt, 20% wt / wt, 21% wt / wt, 22% wt / wt, 23% wt / wt, 24% wt / wt, 25% wt / wt, 26% wt / wt, 27% wt / wt, 28% wt / wt, 29% wt / wt, 30% wt / wt, 31% wt / wt, 32% wt / wt, 33% wt / wt, 34% wt / wt, 35% wt / wt, 36% wt / wt, 37% wt / wt, 38% wt / wt, 39% wt / wt, 40% wt / wt, 41% wt / wt, 42% wt / wt, 43% wt / wt, 44% wt / wt, 45% wt / wt, 46% wt / wt, 47% wt / wt, 48% wt / wt, 49% wt / wt, 50% wt / wt, 51% wt / wt, 52% wt / wt, 53% wt / wt, 54% wt / wt, 55% wt / wt, 56% wt / wt, 57% wt / wt, 58% wt / wt, 59% wt / wt, 60% wt / wt, 61% wt / wt, 62% wt / wt, 63% wt / wt, 64% wt / wt, 65% wt / wt, 66% wt / wt, 67% wt / wt, 68% wt / wt, 69% wt / wt, 70% wt / wt, 71% wt / wt, 72% wt / wt, 73% wt / wt, 74% wt / wt, 75% wt / wt, 76% wt / wt, 77% wt / wt, 78% wt / wt, 79% wt / wt, 80% wt / wt, 81% wt / wt, 82% wt / wt, 83% wt / wt, 84% wt / wt, 85% wt / wt, 86% wt / wt, 87% wt / wt, 88% wt / wt, 89% wt / wt, 90% wt / wt, 91% wt / wt, 92% wt / wt, 93% wt / wt, 94% wt / wt, 95% wt / wt, 96% wt / wt, 97% wt / wt, 98% wt / wt, 99% wt / wt, or 100% wt / wt, and all fall within the range of 1 to 100% wt / wt, for example from about 1% wt / wt to about 99% wt / wt based on the sweetener composition,About 1% wt / wt to about 98% wt / wt, about 1% wt / wt to about 97% wt / wt, about 1% wt / wt to about 95% wt / wt, about 1% wt / wt to about 90% wt / wt, about 1% wt / wt to about 80% wt / wt, about 1% wt / wt to about 70% wt / wt, about 1% wt / wt to about 60% wt / wt, about 1% wt / wt to about 50% wt / wt, about 1% wt / wt to about 40% wt / wt, about 1% wt / wt to about 30% wt / wt, about 1% wt / wt to about 20% wt / wt, about 1% wt / wt to about 10% wt / wt, about 1% wt / wt to about 5% wt / wt About 2% wt / wt to about 99% wt / wt, about 2% wt / wt to about 98% wt / wt, about 2% wt / wt to about 97% wt / wt, about 2% wt / wt to about 95% wt / wt, about 2% wt / wt to about 90% wt / wt, about 2% wt / wt to about 80% wt / wt, about 2% wt / wt to about 70% wt / wt, about 2% wt / wt to about 60% wt / wt, about 2% wt / wt to about 50% wt / wt, about 2% wt / wt to about 40% wt / wt, about 2% wt / wt to about 30% wt / wt, about 2% wt / wt to about 20% wt / wt, about 2% wt / wt to about 10% wt / wt About 2% wt / wt to about 5% wt / wt, about 3% wt / wt to about 99% wt / wt, about 3% wt / wt to about 98% wt / wt, about 3% wt / wt to about 97% wt / wt, about 3% wt / wt to about 95% wt / wt, about 3% wt / wt to about 90% wt / wt, about 3% wt / wt to about 80% wt / wt, about 3% wt / wt to about 70% wt / wt, about 3% wt / wt to about 60% wt / wt, about 3% wt / wt to about 50% wt / wt, about 3% wt / wt to about 40% wt / wt, about 3% wt / wt to about 30% wt / wt, about 3% wt / wt to about 20% wt / wt About 3% wt / wt to about 10% wt / wt, about 3% wt / wt to about 5% wt / wt, about 5% wt / wt to about 99% wt / wt, about 5% wt / wt to about 98% wt / wt, about 5% wt / wt to about 97% wt / wt, about 5% wt / wt to about 95% wt / wt, about 5% wt / wt to about 90% wt / wt, about 5% wt / wt to about 80% wt / wt, about 5% wt / wt to about 70% wt / wt, about 5% wt / wt to about 60% wt / wt, about 5% wt / wt to about 50% wt / wt, about 5% wt / wt to about 40% wt / wt, about 5% wt / wt to about 30% wt / wtAbout 5% wt / wt to about 20% wt / wt, about 5% wt / wt to about 10% wt / wt, about 10% wt / wt to about 99% wt / wt, about 10% wt / wt to about 98% wt / wt, about 10% wt / wt to about 97% wt / wt, about 10% wt / wt to about 95% wt / wt, about 10% wt / wt to about 90% wt / wt, about 10% wt / wt to about 80% wt / wt, about 10% wt / wt to about 70% wt / wt, about 10% wt / wt to about 60% wt / wt, about 10% wt / wt to about 50% wt / wt, about 10% wt / wt to about 40% wt / wt, about 10% wt / wt to about 30% wt / wt, and about 10% wt / wt to about 20% wt / wt.

[0123] In another aspect, the composition described in the present application comprises one or more mogrosides (MG). The MG in the composition may account for 1% wt / wt, 2% wt / wt, 3% wt / wt, 4% wt / wt, 5% wt / wt, 6% wt / wt, 7% wt / wt, 8% wt / wt, 9% wt / wt, 10% wt / wt, 11% wt / wt, 12% wt / wt, 13% wt / wt, 14% wt / wt, 15% wt / wt, 16% wt / wt, 17% wt / wt, 18% wt / wt, 19% wt / wt, 20% wt / wt, 21% wt / wt, 22% wt / wt, 23% wt / wt, 24% wt / wt, 25% wt / wt, 26% wt / wt, 27% wt / wt, 28% wt / wt, 29% wt / wt, 30% wt / wt, 31% wt / wt, 32% wt / wt, 33% wt / wt, 34% wt / wt, 35% wt / wt, 36% wt / wt, 37% wt / wt, 38% wt / wt, 39% wt / wt, 40% wt / wt, 41% wt / wt, 42% wt / wt, 43% wt / wt, 44% wt / wt, 45% wt / wt, 46% wt / wt, 47% wt / wt, 48% wt / wt, 49% wt / wt, 50% wt / wt, 51% wt / wt, 52% wt / wt, 53% wt / wt, 54% wt / wt, 55% wt / wt, 56% wt / wt, 57% wt / wt, 58% wt / wt, 59% wt / wt, 60% wt / wt, 61% wt / wt, 62% wt / wt, 63% wt / wt, 64% wt / wt, 65% wt / wt, 66% wt / wt, 67% wt / wt, 68% wt / wt, 69% wt / wt, 70% wt / wt, 71% wt / wt, 72% wt / wt, 73% wt / wt, 74% wt / wt, 75% wt / wt, 76% wt / wt, 77% wt / wt, 78% wt / wt, 79% wt / wt, 80% wt / wt, 81% wt / wt, 82% wt / wt, 83% wt / wt, 84% wt / wt, 85% wt / wt, 86% wt / wt, 87% wt / wt, 88% wt / wt, 89% wt / wt, 90% wt / wt, 91% wt / wt, 92% wt / wt, 93% wt / wt, 94% wt / wt, 95% wt / wt, 96% wt / wt, 97% wt / wt, 98% wt / wt, 99% wt / wt, or 100% wt / wt, and all are within the range of 1 to 100% wt / wt, for example from about 1% wt / wt to about 99% wt / wt based on the sweetener composition,About 1% wt / wt to about 98% wt / wt, about 1% wt / wt to about 97% wt / wt, about 1% wt / wt to about 95% wt / wt, about 1% wt / wt to about 90% wt / wt, about 1% wt / wt to about 80% wt / wt, about 1% wt / wt to about 70% wt / wt, about 1% wt / wt to about 60% wt / wt, about 1% wt / wt to about 50% wt / wt, about 1% wt / wt to about 40% wt / wt, about 1% wt / wt to about 30% wt / wt, about 1% wt / wt to about 20% wt / wt, about 1% wt / wt to about 10% wt / wt, about 1% wt / wt to about 5% wt / wt About 2% wt / wt to about 99% wt / wt, about 2% wt / wt to about 98% wt / wt, about 2% wt / wt to about 97% wt / wt, about 2% wt / wt to about 95% wt / wt, about 2% wt / wt to about 90% wt / wt, about 2% wt / wt to about 80% wt / wt, about 2% wt / wt to about 70% wt / wt, about 2% wt / wt to about 60% wt / wt, about 2% wt / wt to about 50% wt / wt, about 2% wt / wt to about 40% wt / wt, about 2% wt / wt to about 30% wt / wt, about 2% wt / wt to about 20% wt / wt, about 2% wt / wt to about 10% wt / wt About 2% wt / wt to about 5% wt / wt, about 3% wt / wt to about 99% wt / wt, about 3% wt / wt to about 98% wt / wt, about 3% wt / wt to about 97% wt / wt, about 3% wt / wt to about 95% wt / wt, about 3% wt / wt to about 90% wt / wt, about 3% wt / wt to about 80% wt / wt, about 3% wt / wt to about 70% wt / wt, about 3% wt / wt to about 60% wt / wt, about 3% wt / wt to about 50% wt / wt, about 3% wt / wt to about 40% wt / wt, about 3% wt / wt to about 30% wt / wt, about 3% wt / wt to about 20% wt / wt About 3% wt / wt to about 10% wt / wt, about 3% wt / wt to about 5% wt / wt, about 5% wt / wt to about 99% wt / wt, about 5% wt / wt to about 98% wt / wt, about 5% wt / wt to about 97% wt / wt, about 5% wt / wt to about 95% wt / wt, about 5% wt / wt to about 90% wt / wt, about 5% wt / wt to about 80% wt / wt, about 5% wt / wt to about 70% wt / wt, about 5% wt / wt to about 60% wt / wt, about 5% wt / wt to about 50% wt / wt, about 5% wt / wt to about 40% wt / wt, about 5% wt / wt to about 30% wt / wtAbout 5% wt / wt to about 20% wt / wt, about 5% wt / wt to about 10% wt / wt, about 10% wt / wt to about 99% wt / wt, about 10% wt / wt to about 98% wt / wt, about 10% wt / wt to about 97% wt / wt, about 10% wt / wt to about 95% wt / wt, about 10% wt / wt to about 90% wt / wt, about 10% wt / wt to about 80% wt / wt, about 10% wt / wt to about 70% wt / wt, about 10% wt / wt to about 60% wt / wt, about 10% wt / wt to about 50% wt / wt, about 10% wt / wt to about 40% wt / wt, about 10% wt / wt to about 30% wt / wt, and about 10% wt / wt to about 20% wt / wt.

[0124] In another aspect, the composition described in the present application comprises one or more glycosylated steviol glycosides (GSG). The GSG in the composition may account for 1% wt / wt, 2% wt / wt, 3% wt / wt, 4% wt / wt, 5% wt / wt, 6% wt / wt, 7% wt / wt, 8% wt / wt, 9% wt / wt, 10% wt / wt, 11% wt / wt, 12% wt / wt, 13% wt / wt, 14% wt / wt, 15% wt / wt, 16% wt / wt, 17% wt / wt, 18% wt / wt, 19% wt / wt, 20% wt / wt, 21% wt / wt, 22% wt / wt, 23% wt / wt, 24% wt / wt, 25% wt / wt, 26% wt / wt, 27% wt / wt, 28% wt / wt, 29% wt / wt, 30% wt / wt, 31% wt / wt, 32% wt / wt, 33% wt / wt, 34% wt / wt, 35% wt / wt, 36% wt / wt, 37% wt / wt, 38% wt / wt, 39% wt / wt, 40% wt / wt, 41% wt / wt, 42% wt / wt, 43% wt / wt, 44% wt / wt, 45% wt / wt, 46% wt / wt, 47% wt / wt, 48% wt / wt, 49% wt / wt, 50% wt / wt, 51% wt / wt, 52% wt / wt, 53% wt / wt, 54% wt / wt, 55% wt / wt, 56% wt / wt, 57% wt / wt, 58% wt / wt, 59% wt / wt, 60% wt / wt, 61% wt / wt, 62% wt / wt, 63% wt / wt, 64% wt / wt, 65% wt / wt, 66% wt / wt, 67% wt / wt, 68% wt / wt, 69% wt / wt, 70% wt / wt, 71% wt / wt, 72% wt / wt, 73% wt / wt, 74% wt / wt, 75% wt / wt, 76% wt / wt, 77% wt / wt, 78% wt / wt, 79% wt / wt, 80% wt / wt, 81% wt / wt, 82% wt / wt, 83% wt / wt, 84% wt / wt, 85% wt / wt, 86% wt / wt, 87% wt / wt, 88% wt / wt, 89% wt / wt, 90% wt / wt, 91% wt / wt, 92% wt / wt, 93% wt / wt, 94% wt / wt, 95% wt / wt, 96% wt / wt, 97% wt / wt, 98% wt / wt, 99% wt / wt, or 100% wt / wt, and all of the foregoing fall within the range of 1 to 100% wt / wt, for example, from about 1% wt / wt to about 99% wt / wt based on the sweetener composition,About 1% wt / wt to about 98% wt / wt, about 1% wt / wt to about 97% wt / wt, about 1% wt / wt to about 95% wt / wt, about 1% wt / wt to about 90% wt / wt, about 1% wt / wt to about 80% wt / wt, about 1% wt / wt to about 70% wt / wt, about 1% wt / wt to about 60% wt / wt, about 1% wt / wt to about 50% wt / wt, about 1% wt / wt to about 40% wt / wt, about 1% wt / wt to about 30% wt / wt, about 1% wt / wt to about 20% wt / wt, about 1% wt / wt to about 10% wt / wt, about 1% wt / wt to about 5% wt / wt About 2% wt / wt to about 99% wt / wt, about 2% wt / wt to about 98% wt / wt, about 2% wt / wt to about 97% wt / wt, about 2% wt / wt to about 95% wt / wt, about 2% wt / wt to about 90% wt / wt, about 2% wt / wt to about 80% wt / wt, about 2% wt / wt to about 70% wt / wt, about 2% wt / wt to about 60% wt / wt, about 2% wt / wt to about 50% wt / wt, about 2% wt / wt to about 40% wt / wt, about 2% wt / wt to about 30% wt / wt, about 2% wt / wt to about 20% wt / wt, about 2% wt / wt to about 10% wt / wt About 2% wt / wt to about 5% wt / wt, about 3% wt / wt to about 99% wt / wt, about 3% wt / wt to about 98% wt / wt, about 3% wt / wt to about 97% wt / wt, about 3% wt / wt to about 95% wt / wt, about 3% wt / wt to about 90% wt / wt, about 3% wt / wt to about 80% wt / wt, about 3% wt / wt to about 70% wt / wt, about 3% wt / wt to about 60% wt / wt, about 3% wt / wt to about 50% wt / wt, about 3% wt / wt to about 40% wt / wt, about 3% wt / wt to about 30% wt / wt, about 3% wt / wt to about 20% wt / wt About 3% wt / wt to about 10% wt / wt, about 3% wt / wt to about 5% wt / wt, about 5% wt / wt to about 99% wt / wt, about 5% wt / wt to about 98% wt / wt, about 5% wt / wt to about 97% wt / wt, about 5% wt / wt to about 95% wt / wt, about 5% wt / wt to about 90% wt / wt, about 5% wt / wt to about 80% wt / wt, about 5% wt / wt to about 70% wt / wt, about 5% wt / wt to about 60% wt / wt, about 5% wt / wt to about 50% wt / wt, about 5% wt / wt to about 40% wt / wt, about 5% wt / wt to about 30% wt / wtAbout 5% wt / wt to about 20% wt / wt, about 5% wt / wt to about 10% wt / wt, about 10% wt / wt to about 99% wt / wt, about 10% wt / wt to about 98% wt / wt, about 10% wt / wt to about 97% wt / wt, about 10% wt / wt to about 95% wt / wt, about 10% wt / wt to about 90% wt / wt, about 10% wt / wt to about 80% wt / wt, about 10% wt / wt to about 70% wt / wt, about 10% wt / wt to about 60% wt / wt, about 10% wt / wt to about 50% wt / wt, about 10% wt / wt to about 40% wt / wt, about 10% wt / wt to about 30% wt / wt, and about 10% wt / wt to about 20% wt / wt.

[0125] In another aspect, the composition described in the present application comprises one or more glycosylated mogrosides (GMG). The GMG in the composition may account for 1% wt / wt, 2% wt / wt, 3% wt / wt, 4% wt / wt, 5% wt / wt, 6% wt / wt, 7% wt / wt, 8% wt / wt, 9% wt / wt, 10% wt / wt, 11% wt / wt, 12% wt / wt, 13% wt / wt, 14% wt / wt, 15% wt / wt, 16% wt / wt, 17% wt / wt, 18% wt / wt, 19% wt / wt, 20% wt / wt, 21% wt / wt, 22% wt / wt, 23% wt / wt, 24% wt / wt, 25% wt / wt, 26% wt / wt, 27% wt / wt, 28% wt / wt, 29% wt / wt, 30% wt / wt, 31% wt / wt, 32% wt / wt, 33% wt / wt, 34% wt / wt, 35% wt / wt, 36% wt / wt, 37% wt / wt, 38% wt / wt, 39% wt / wt, 40% wt / wt, 41% wt / wt, 42% wt / wt, 43% wt / wt, 44% wt / wt, 45% wt / wt, 46% wt / wt, 47% wt / wt, 48% wt / wt, 49% wt / wt, 50% wt / wt, 51% wt / wt, 52% wt / wt, 53% wt / wt, 54% wt / wt, 55% wt / wt, 56% wt / wt, 57% wt / wt, 58% wt / wt, 59% wt / wt, 60% wt / wt, 61% wt / wt, 62% wt / wt, 63% wt / wt, 64% wt / wt, 65% wt / wt, 66% wt / wt, 67% wt / wt, 68% wt / wt, 69% wt / wt, 70% wt / wt, 71% wt / wt, 72% wt / wt, 73% wt / wt, 74% wt / wt, 75% wt / wt, 76% wt / wt, 77% wt / wt, 78% wt / wt, 79% wt / wt, 80% wt / wt, 81% wt / wt, 82% wt / wt, 83% wt / wt, 84% wt / wt, 85% wt / wt, 86% wt / wt, 87% wt / wt, 88% wt / wt, 89% wt / wt, 90% wt / wt, 91% wt / wt, 92% wt / wt, 93% wt / wt, 94% wt / wt, 95% wt / wt, 96% wt / wt, 97% wt / wt, 98% wt / wt, 99% wt / wt, or 100% wt / wt, and all fall within the range of 1 to 100% wt / wt, for example, from about 1% wt / wt to about 99% wt / wt based on the sweetener composition,About 1% wt / wt to about 98% wt / wt, about 1% wt / wt to about 97% wt / wt, about 1% wt / wt to about 95% wt / wt, about 1% wt / wt to about 90% wt / wt, about 1% wt / wt to about 80% wt / wt, about 1% wt / wt to about 70% wt / wt, about 1% wt / wt to about 60% wt / wt, about 1% wt / wt to about 50% wt / wt, about 1% wt / wt to about 40% wt / wt, about 1% wt / wt to about 30% wt / wt, about 1% wt / wt to about 20% wt / wt, about 1% wt / wt to about 10% wt / wt, about 1% wt / wt to about 5% wt / wt About 2% wt / wt to about 99% wt / wt, about 2% wt / wt to about 98% wt / wt, about 2% wt / wt to about 97% wt / wt, about 2% wt / wt to about 95% wt / wt, about 2% wt / wt to about 90% wt / wt, about 2% wt / wt to about 80% wt / wt, about 2% wt / wt to about 70% wt / wt, about 2% wt / wt to about 60% wt / wt, about 2% wt / wt to about 50% wt / wt, about 2% wt / wt to about 40% wt / wt, about 2% wt / wt to about 30% wt / wt, about 2% wt / wt to about 20% wt / wt, about 2% wt / wt to about 10% wt / wt About 2% wt / wt to about 5% wt / wt, about 3% wt / wt to about 99% wt / wt, about 3% wt / wt to about 98% wt / wt, about 3% wt / wt to about 97% wt / wt, about 3% wt / wt to about 95% wt / wt, about 3% wt / wt to about 90% wt / wt, about 3% wt / wt to about 80% wt / wt, about 3% wt / wt to about 70% wt / wt, about 3% wt / wt to about 60% wt / wt, about 3% wt / wt to about 50% wt / wt, about 3% wt / wt to about 40% wt / wt, about 3% wt / wt to about 30% wt / wt, about 3% wt / wt to about 20% wt / wt About 3% wt / wt to about 10% wt / wt, about 3% wt / wt to about 5% wt / wt, about 5% wt / wt to about 99% wt / wt, about 5% wt / wt to about 98% wt / wt, about 5% wt / wt to about 97% wt / wt, about 5% wt / wt to about 95% wt / wt, about 5% wt / wt to about 90% wt / wt, about 5% wt / wt to about 80% wt / wt, about 5% wt / wt to about 70% wt / wt, about 5% wt / wt to about 60% wt / wt, about 5% wt / wt to about 50% wt / wt, about 5% wt / wt to about 40% wt / wt, about 5% wt / wt to about 30% wt / wtAbout 5% wt / wt to about 20% wt / wt, about 5% wt / wt to about 10% wt / wt, about 10% wt / wt to about 99% wt / wt, about 10% wt / wt to about 98% wt / wt, about 10% wt / wt to about 97% wt / wt, about 10% wt / wt to about 95% wt / wt, about 10% wt / wt to about 90% wt / wt, about 10% wt / wt to about 80% wt / wt, about 10% wt / wt to about 70% wt / wt, about 10% wt / wt to about 60% wt / wt, about 10% wt / wt to about 50% wt / wt, about 10% wt / wt to about 40% wt / wt, about 10% wt / wt to about 30% wt / wt, and about 10% wt / wt to about 20% wt / wt.

[0126] On the other hand, the composition described in this application includes low molecular weight SG (“LMWSG”), SvGn#1, steviol monosaccharide, steviol monosaccharide A, SG-4, durcuryl glycoside A1, isosteviol disaccharide, Reb-G1, raspberry glycoside, steviol disaccharide, related SvGn#3, Reb-F1, Reb-R1, steviol glycoside F (SG-1), SG-Unk1, durcuryl glycoside A, durcuryl glycoside B (JECFA C), SG-3, steviol glycoside D, isoReb B, isosteviol glycoside, Reb B, Reb G, Reb-KA, SG-13, steviol glycoside, steviol glycoside B (SG-15), RebF, Reb R, SG-Unk2, SG-Unk3, Reb F3 (SG-11), Reb F2 (SG-14), Reb C, Reb One or more of C2 / RebS, stevioside E (SG-9), stevioside E2, SG-10, Reb L1, SG-2, Reb A3 (SG-8), isoReb A, Reb A, Reb A2 (SG-7), Reb E, and Reb H1.

[0127] Specifically, LMWSGs with a molecular weight less than or equal to 787 include related SvGn#1, steviol monosaccharide, steviol monosaccharide A, SG-4, durqueside A1, isosteviol disaccharide, Reb-G1, raspberry glycoside, steviol disaccharide, related SvGn#3, Reb-F1, Reb-R1, steviol glycoside F (SG-1), SG-Unk1, durqueside A, durqueside B (JECFA C), SG-3, and steviol glycoside D.

[0128] In the composition, LMWSG with a molecular weight less than or equal to 965, more specifically a molecular weight less than or equal to 787, may account for 1% wt / wt, 2% wt / wt, 3% wt / wt, 4% wt / wt, 5% wt / wt, 6% wt / wt, 7% wt / wt, 8% wt / wt, 9% wt / wt, 10% wt / wt, 11% wt / wt, 12% wt / wt, 13% wt / wt, 14% wt / wt, 15% wt / wt, 16% wt / wt, 17% wt / wt, 18% wt / wt, 19% wt / wt, 20% wt / wt, 21% wt / wt, 22% wt / wt, 23% wt / wt, 24% wt / wt, 25% wt / wt, 26% wt / wt, 27% wt / wt, 28% wt / wt, 29% wt / wt, 30% wt / wt, 31% wt / wt, 32% wt / wt, 33% wt / wt, 34% wt / wt, 35% wt / wt, 36% wt / wt, 37% wt / wt, 38% wt / wt, 39% wt / wt, 40% wt / wt, 41% wt / wt, 42% wt / wt, 43% wt / wt, 44% wt / wt, 45% wt / wt, 46% wt / wt, 47% wt / wt, 48% wt / wt, 49% wt / wt, 50% wt / wt, 51% wt / wt, 52% wt / wt, 53% wt / wt, 54% wt / wt, 55% wt / wt, 56% wt / wt, 57% wt / wt, 58% wt / wt, 59% wt / wt, 60% wt / wt, 61% wt / wt, 62% wt / wt, 63% wt / wt, 64% wt / wt, 65% wt / wt, 66% wt / wt, 67% wt / wt, 68% wt / wt, 69% wt / wt, 70% wt / wt, 71% wt / wt, 72% wt / wt, 73% wt / wt, 74% wt / wt, 75% wt / wt, 76% wt / wt, 77% wt / wt, 78% wt / wt, 79% wt / wt, 80% wt / wt, 81% wt / wt, 82% wt / wt, 83% wt / wt, 84% wt / wt, 85% wt / wt, 86% wt / wt, 87% wt / wt, 88% wt / wt, 89% wt / wt, 90% wt / wt, 91% wt / wt, 92% wt / wt, 93% wt / wt, 94% wt / wt, 95% wt / wt, 96% wt / wt, 97% wt / wt, 98% wt / wt, 99% wt / wt, or 100% wt / wt, all falling within the range of 1 to 100% wt / wt, for example, from about 1% wt / wt to about 99% wt / wt based on the sweetener composition,About 1% wt / wt to about 98% wt / wt, about 1% wt / wt to about 97% wt / wt, about 1% wt / wt to about 95% wt / wt, about 1% wt / wt to about 90% wt / wt, about 1% wt / wt to about 80% wt / wt, about 1% wt / wt to about 70% wt / wt, about 1% wt / wt to about 60% wt / wt, about 1% wt / wt to about 50% wt / wt, about 1% wt / wt to about 40% wt / wt, about 1% wt / wt to about 30% wt / wt, about 1% wt / wt to about 20% wt / wt, about 1% wt / wt to about 10% wt / wt, about 1% wt / wt to about 5% wt / wt About 2% wt / wt to about 99% wt / wt, about 2% wt / wt to about 98% wt / wt, about 2% wt / wt to about 97% wt / wt, about 2% wt / wt to about 95% wt / wt, about 2% wt / wt to about 90% wt / wt, about 2% wt / wt to about 80% wt / wt, about 2% wt / wt to about 70% wt / wt, about 2% wt / wt to about 60% wt / wt, about 2% wt / wt to about 50% wt / wt, about 2% wt / wt to about 40% wt / wt, about 2% wt / wt to about 30% wt / wt, about 2% wt / wt to about 20% wt / wt, about 2% wt / wt to about 10% wt / wt About 2% wt / wt to about 5% wt / wt, about 3% wt / wt to about 99% wt / wt, about 3% wt / wt to about 98% wt / wt, about 3% wt / wt to about 97% wt / wt, about 3% wt / wt to about 95% wt / wt, about 3% wt / wt to about 90% wt / wt, about 3% wt / wt to about 80% wt / wt, about 3% wt / wt to about 70% wt / wt, about 3% wt / wt to about 60% wt / wt, about 3% wt / wt to about 50% wt / wt, about 3% wt / wt to about 40% wt / wt, about 3% wt / wt to about 30% wt / wt, about 3% wt / wt to about 20% wt / wt About 3% wt / wt to about 10% wt / wt, about 3% wt / wt to about 5% wt / wt, about 5% wt / wt to about 99% wt / wt, about 5% wt / wt to about 98% wt / wt, about 5% wt / wt to about 97% wt / wt, about 5% wt / wt to about 95% wt / wt, about 5% wt / wt to about 90% wt / wt, about 5% wt / wt to about 80% wt / wt, about 5% wt / wt to about 70% wt / wt, about 5% wt / wt to about 60% wt / wt, about 5% wt / wt to about 50% wt / wt, about 5% wt / wt to about 40% wt / wt, about 5% wt / wt to about 30% wt / wtAbout 5% wt / wt to about 20% wt / wt, about 5% wt / wt to about 10% wt / wt, about 10% wt / wt to about 99% wt / wt, about 10% wt / wt to about 98% wt / wt, about 10% wt / wt to about 97% wt / wt, about 10% wt / wt to about 95% wt / wt, about 10% wt / wt to about 90% wt / wt, about 10% wt / wt to about 80% wt / wt, about 10% wt / wt to about 70% wt / wt, about 10% wt / wt to about 60% wt / wt, about 10% wt / wt to about 50% wt / wt, about 10% wt / wt to about 40% wt / wt, about 10% wt / wt to about 30% wt / wt, and about 10% wt / wt to about 20% wt / wt.

[0129] In another aspect, the composition described in the present application comprises one or more glycosylated rubusoside. The glycosylated rubusoside in the composition may account for 1% wt / wt, 2% wt / wt, 3% wt / wt, 4% wt / wt, 5% wt / wt, 6% wt / wt, 7% wt / wt, 8% wt / wt, 9% wt / wt, 10% wt / wt, 11% wt / wt, 12% wt / wt, 13% wt / wt, 14% wt / wt, 15% wt / wt, 16% wt / wt, 17% wt / wt, 18% wt / wt, 19% wt / wt, 20% wt / wt, 21% wt / wt, 22% wt / wt, 23% wt / wt, 24% wt / wt, 25% wt / wt, 26% wt / wt, 27% wt / wt, 28% wt / wt, 29% wt / wt, 30% wt / wt, 31% wt / wt, 32% wt / wt, 33% wt / wt, 34% wt / wt, 35% wt / wt, 36% wt / wt, 37% wt / wt, 38% wt / wt, 39% wt / wt, 40% wt / wt, 41% wt / wt, 42% wt / wt, 43% wt / wt, 44% wt / wt, 45% wt / wt, 46% wt / wt, 47% wt / wt, 48% wt / wt, 49% wt / wt, 50% wt / wt, 51% wt / wt, 52% wt / wt, 53% wt / wt, 54% wt / wt, 55% wt / wt, 56% wt / wt, 57% wt / wt, 58% wt / wt, 59% wt / wt, 60% wt / wt, 61% wt / wt, 62% wt / wt, 63% wt / wt, 64% wt / wt, 65% wt / wt, 66% wt / wt, 67% wt / wt, 68% wt / wt, 69% wt / wt, 70% wt / wt, 71% wt / wt, 72% wt / wt, 73% wt / wt, 74% wt / wt, 75% wt / wt, 76% wt / wt, 77% wt / wt, 78% wt / wt, 79% wt / wt, 80% wt / wt, 81% wt / wt, 82% wt / wt, 83% wt / wt, 84% wt / wt, 85% wt / wt, 86% wt / wt, 87% wt / wt, 88% wt / wt, 89% wt / wt, 90% wt / wt, 91% wt / wt, 92% wt / wt, 93% wt / wt, 94% wt / wt, 95% wt / wt, 96% wt / wt, 97% wt / wt, 98% wt / wt, 99% wt / wt, or 100% wt / wt, and all fall within the range of 1 to 100% wt / wt, for example, from about 1% wt / wt to about 99% wt / wt based on the sweetening composition,About 1% wt / wt to about 98% wt / wt, about 1% wt / wt to about 97% wt / wt, about 1% wt / wt to about 95% wt / wt, about 1% wt / wt to about 90% wt / wt, about 1% wt / wt to about 80% wt / wt, about 1% wt / wt to about 70% wt / wt, about 1% wt / wt to about 60% wt / wt, about 1% wt / wt to about 50% wt / wt, about 1% wt / wt to about 40% wt / wt, about 1% wt / wt to about 30% wt / wt, about 1% wt / wt to about 20% wt / wt, about 1% wt / wt to about 10% wt / wt, about 1% wt / wt to about 5% wt / wt About 2% wt / wt to about 99% wt / wt, about 2% wt / wt to about 98% wt / wt, about 2% wt / wt to about 97% wt / wt, about 2% wt / wt to about 95% wt / wt, about 2% wt / wt to about 90% wt / wt, about 2% wt / wt to about 80% wt / wt, about 2% wt / wt to about 70% wt / wt, about 2% wt / wt to about 60% wt / wt, about 2% wt / wt to about 50% wt / wt, about 2% wt / wt to about 40% wt / wt, about 2% wt / wt to about 30% wt / wt, about 2% wt / wt to about 20% wt / wt, about 2% wt / wt to about 10% wt / wt About 2% wt / wt to about 5% wt / wt, about 3% wt / wt to about 99% wt / wt, about 3% wt / wt to about 98% wt / wt, about 3% wt / wt to about 97% wt / wt, about 3% wt / wt to about 95% wt / wt, about 3% wt / wt to about 90% wt / wt, about 3% wt / wt to about 80% wt / wt, about 3% wt / wt to about 70% wt / wt, about 3% wt / wt to about 60% wt / wt, about 3% wt / wt to about 50% wt / wt, about 3% wt / wt to about 40% wt / wt, about 3% wt / wt to about 30% wt / wt, about 3% wt / wt to about 20% wt / wt About 3% wt / wt to about 10% wt / wt, about 3% wt / wt to about 5% wt / wt, about 5% wt / wt to about 99% wt / wt, about 5% wt / wt to about 98% wt / wt, about 5% wt / wt to about 97% wt / wt, about 5% wt / wt to about 95% wt / wt, about 5% wt / wt to about 90% wt / wt, about 5% wt / wt to about 80% wt / wt, about 5% wt / wt to about 70% wt / wt, about 5% wt / wt to about 60% wt / wt, about 5% wt / wt to about 50% wt / wt, about 5% wt / wt to about 40% wt / wt, about 5% wt / wt to about 30% wt / wtAbout 5% wt / wt to about 20% wt / wt, about 5% wt / wt to about 10% wt / wt, about 10% wt / wt to about 99% wt / wt, about 10% wt / wt to about 98% wt / wt, about 10% wt / wt to about 97% wt / wt, about 10% wt / wt to about 95% wt / wt, about 10% wt / wt to about 90% wt / wt, about 10% wt / wt to about 80% wt / wt, about 10% wt / wt to about 70% wt / wt, about 10% wt / wt to about 60% wt / wt, about 10% wt / wt to about 50% wt / wt, about 10% wt / wt to about 40% wt / wt, about 10% wt / wt to about 30% wt / wt, and about 10% wt / wt to about 20% wt / wt.

[0130] It should be understood that these scale flavors include the numerical values ​​themselves as well as all values ​​in between. For example, the scale range 1:99-99:1 includes the two endpoints 1 and 99 and all values ​​in between, such as 1:99, 2:98, 3:97, 4:96, 5:95, 6:94, 7:93, 8:92, 9:91, 10:90, 11:89, 12:88, 13:87, 14:86, 15:85, 16:84, 17:83, 18:82, 19:81, 20:80, 2 1:79, 22:78, 23:77, 24:76, 25:75; 26:74, 27:73, 28:72, 29:71, 30:70, 31:69, 32:68, 33:67, 34:66, 35:65, 36:64, 37:63, 38:62, 39:61, 40:60, 41:59, 42:58, 43:57, 44:56, 45:55, 46:54 47:53, 48:52, 49:51, 50:50, 51:49, 52:48, 53:47, 54:46, 55:45, 56:44, 57:43, 58:42, 59:41, 60:40, 61:39, 62:38, 63:37, 64:36, 65:35, 66:34, 67:33, 68:32, 69:31, 70:30, 71:29, 72:2 8, 73:27, 74:26, 75:25, 76:24, 77:23, 78:22, 79:21, 80:20, 81:19, 82:18, 83:17, 84:16, 85:15, 86:14, 87:13, 88:12, 89:11, 90:10, 91:9, 92:8, 93:7, 94:6, 95:5, 96:4, 97:3, 98:2 and 99:1.

[0131] Similarly, the ratio range of 20:1 to 5:1 includes 20:1, 19:1, 18:1, 17:1, 16:1, 15:1, 14:1, 13:1, 12:1, 11:1, 10:1, 9:1, 8:1, 7:1, 6:1, and 5:1. The ratio range of 1:10 to approximately 1:1 includes 1:10, 2:8, 3:7, 4:6, and 5:5 (i.e., 1:1). The ratio range of 10:1 to 1:1 includes 10:1, 9:1, 8:1, 7:1, 6:1, 5:1, 4:1, 3:1, 2:1, and 1:1.

[0132] It should be understood that the percentages provided above include compositions of sweetener combinations disclosed herein, comprising low molecular weight SG with a molecular weight less than or equal to 965 Daltons, more specifically less than or equal to 787 Daltons, sweet tea extract, sweet tea components such as rhubarb and succinoside, glycosylated sweet tea extract, SG, GSG, MG, GMG, and mixtures thereof as part of the composition. The weight ratio of low molecular weight SG with a molecular weight less than or equal to 965, more specifically less than or equal to 787, to other components can be 100:0.1 to 0.1:100, and all values ​​in between. That is, for example, when non-low molecular weight SG constitutes 90 wt% of the composition, up to 10 wt% of the composition can be low molecular weight SG, for example, 90:10 or 9:1. Another example is a composition in which 99 wt% is non-low molecular weight SG and 1 wt% is low molecular weight SG with a molecular weight less than or equal to 965, 787, etc., for example, 99:1 for the production of a sweetener composition.

[0133] On the other hand, the sweetener composition of this application comprises one or more low molecular weight SGs with a molecular weight equal to or less than 965, more specifically less than or equal to 787, and one or more of the following: sweet tea extract, stevia extract, monk fruit extract, glycosylated sweet tea extract, glycosylated stevia extract, glycosylated monk fruit extract, glycosylated sweet tea glycosides, glycosylated steviol glycosides, glycosylated monk fruit glycosides, and single components of these extracts or glycosylated products, and mixtures thereof, and optionally contains other non-SG or non-MG sweeteners and / or additional additives, as further described below.

[0134] The terms “non-SG sweetener” and “non-MG sweetener” include, but are not limited to, natural sweeteners, natural high-efficiency sweeteners, synthetic sweeteners, or combinations thereof, which are not derived from sweet tea extract, stevia extract, monk fruit extract, glycosylated sweet tea extract, glycosylated stevia extract, glycosylated monk fruit extract, glycosylated sweet tea glycosides, glycosylated steviol glycosides, glycosylated monk fruit glycosides, and single components of these extracts or glycosylated products, and do not include low molecular weight SG having a molecular weight of 965 or less, more specifically, a molecular weight of 787 or less.

[0135] As used herein, “natural sweetener” means any sweetener naturally occurring in nature other than sweet tea extract, stevia extract, monk fruit extract, glycosylated sweet tea extract, glycosylated stevia extract, glycosylated monk fruit extract, glycosylated sweet tea glycosides, glycosylated steviol glycosides, glycosylated monk fruit glycosides, and single components of these extracts or glycosylated products, excluding low molecular weight SG with a molecular weight of 965 or less, and more specifically 787 or less. The phrase “natural high-efficiency sweetener” means any sweetener found in nature that has a sweetening potency higher than sucrose, fructose, or glucose, but with lower calories. The phrase “synthetic sweetener” means any composition not found in nature that has a sweetening potency higher than sucrose, fructose, or glucose, but with fewer calories. As used herein, the terms “natural sweetener,” “natural high-efficiency sweetener,” and “synthetic sweetener” do not include sweet tea extract, stevia extract, monk fruit extract, glycosylated sweet tea extract, glycosylated stevia extract, glycosylated monk fruit extract, glycosylated sweet tea glycosides, glycosylated steviol glycosides, glycosylated monk fruit glycosides, and single components of these extracts or glycosylated products, and do not include low molecular weight SG with a molecular weight of 965 or less, more specifically, with a molecular weight of 787 Daltons or less.

[0136] In some embodiments, the non-SG and non-MG sweeteners comprise at least one carbohydrate sweetener. Exemplary carbohydrate sweeteners are selected from, but are not limited to, parent sucrose, glyceraldehyde, dihydroxyacetone, erythrose, threose, erythritol, arabinose, lysolose, ribose, xylose, ribulose, xylulose, allose, azoose, galactose, glucose, gulose, idole, mannose, tarose, fructose, allulose, sorbitol, tagatose, mannoheptulose, sedoheltulose, octanoose, fucose, rhamnose, arabinose, mesobiose, sialic acid, and combinations thereof.

[0137] Other suitable non-SG / non-MG sweeteners include monotamine and its salts (monatamine SS, RR, RS, SR), glycyrrhizic acid and its salts, sematrandine, monellin, mabinlin, carbapenem, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, and apricot kernel. Periandrin I, abrusoside A, and cyclocarioside I; sugar alcohols such as erythritol, sucralose, acesulfame potassium and its salts, such as acesulfame K and acesulfame potassium; N-(L-α-aspartic acid)-L-phenylalanine methyl ester (aspartame), N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-α-aspartic acid]-L -Phenylalanine (Advansat), N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-α-aspartic acid]-L-phenylalanine-1-methyl ester (ANS9801), alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclamate, cyclohexanoic acid and its salts, neotame, trehalose, raffinose, cellobiose, tagatose, allose, inulin or neohesperidin dihydrochalcone (NHDC) and combinations thereof.

[0138] Non-SG / non-MG sweeteners can be caloric sweeteners or mixtures of caloric sweeteners. Caloric sweeteners include sucrose, fructose, glucose, high-fructose corn / starch syrup, beet sugar, sucrose, and combinations thereof.

[0139] In some embodiments, the non-SG / non-MG sweetener is a rare sugar selected from sorbitol, lysoose, ribulose, xylose, xylulose, D-allose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, menobiose, and combinations thereof.

[0140] One or more non-SG / non-MG sweeteners in the sweetener composition of this application may be present in any amount from about 0.1 wt.% to about 80 wt.% of the sweetener composition, specifically about 0.01 wt%, about 0.02 wt%, about 0.05 wt%, about 0.07 wt%, about 0.1 wt%, about 0.2 wt%, about 0.3 wt%, about 0.4 wt%, about 0.5 wt%, about 0.6 wt%, about 0.7 wt%, about 0.8 wt%, about 0.9 wt%, about 1 wt%, about 2 wt%, about 3 wt%, about 4 wt%, about 5 wt%, about 6 wt%, about 7 wt%, about 8 wt%, about 9 wt%, about 10 wt%, about 11 wt%, or about 12 wt%. Approximately 13 wt%, approximately 14 wt%, approximately 15 wt%, approximately 16 wt%, approximately 17 wt%, approximately 18 wt%, approximately 19 wt%, approximately 20 wt%, approximately 21 wt%, approximately 22 wt%, approximately 23 wt%, approximately 24 wt%, approximately 25 wt%, approximately 26 wt%, approximately 27 wt%, approximately 28 wt%, approximately 29 wt%, approximately 30 wt%, approximately 31 wt%, approximately 32 wt%, approximately 33 wt%, approximately 34 wt%, approximately 35 wt%, approximately 36 wt%, approximately 37 wt%, approximately 38 wt%, approximately 39 wt%, approximately 40 wt%, approximately 41 wt%, approximately 42 wt%, approximately 43 wt%, approximately 44 wt%, approximately 45 wt%, approximately 46 wt%, approximately 47 wt%, approximately 48 wt%. wt%, about 49wt%, about 50wt%, about 51wt%, about 52wt%, about 53wt%, about 54wt%, about 55wt%, about 56wt%, about 57wt%, about 58wt%, about 59wt%, about 60wt%, about 61wt%, about 62wt%, about 63wt%, about 64wt%, about 65wt%, about 66wt%, about 67wt%, about 68wt%, about 69wt%, about 70wt%, about 71wt%, about 72wt%, about 73wt%, about 74wt%, about 75wt%, about 76wt%, about 77wt%, about 78wt%, about 79wt%, about 80wt%, and all ranges thereto, including, for example, about 0.01wt%. t% to about 20 wt%, about 0.03 wt% to about 20 wt%, about 0.05 wt% to about 20 wt%, about 0.07 wt% to about 20 wt%, about 0.1 wt% to about 20 wt%, about 0.3 wt% to about 20 wt%, about 0.5 wt% to about 20 wt%, about 0.7 wt% to about 20 wt%, about 1 wt% to about 20 wt%, about 3 wt% to about 20 wt%, about 5 wt% to about 20 wt%, about 7 wt% to about 20 wt%, about 10 wt% to about 20 wt%, about 15 wt% to about 20 wt%, about 0.01 wt% to about 10 wt%, about 0.03 wt% to about 10 wt%, about 0.05 wt% to about 10 wt%, about 0.0.7 wt% to about 10 wt%, about 0.1 wt% to about 10 wt%, about 0.3 wt% to about 10 wt%, about 0.5 wt% to about 10 wt%, about 0.7 wt% to about 10 wt%, about 1 wt% to about 10 wt%, about 3 wt% to about 10 wt%, about 5 wt% to about 10 wt%, about 7 wt% to about 10 wt%, about 0.01 wt% to about 5 wt%, about 0.03 wt% to about 5 wt%, about 0.05 wt% to about 5 wt%, about 0.07 wt% to about 5 wt%, about 0.1 wt% to about 5 wt%, about 0.3 wt% to about 5 wt%, about 0.5 wt% to about 5 wt%, about 0.7 wt% to about 5 wt%. 5 wt%, about 1 wt% to about 5 wt%, about 3 wt% to about 5 wt%, about 0.01 wt% to about 2.5 wt%, about 0.03 wt% to about 2.5 wt%, about 0.05 wt% to about 2.5 wt%, about 0.07 wt% to about 2.5 wt%, about 0.1 wt% to about 2.5 wt%, about 0.3 wt% to about 2.5 wt%, about 0.5 wt% to about 2.5 wt%, about 0.7 wt% to about 2.5 wt%, about 1 wt% to about 2.5 wt%, about 5 wt.% to about 30 wt%, about 10 wt.% to about 30 wt%, about 20 wt.% to about 40 wt%, or about 30 wt.% to about 50 wt.%.

[0141] In other embodiments, the sweetener composition of this application further comprises one or more other additives selected from flavoring agents, salts, minerals, organic and inorganic acids, polyols, nucleotides, bitter compounds, astringent compounds, proteins or protein hydrolysates, surfactants, gums and waxes, antioxidants, polymers, fatty acids, vitamins, preservatives, hydrating agents, probiotics / prebiotics, weight control agents, and combinations thereof, as further described below.

[0142] As used herein, “flavoring agent” or “flavor” means a compound or its ingestible salt or solvate that induces flavor or taste in animals or humans. Flavoring agents can be natural, semi-synthetic, or synthetic. The flavoring and flavoring additives applicable to the SG compositions of this application include, but are not limited to, vanillin, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, velicilol, almond, bay, thyme, cedar leaf, nutmeg, five-spice powder, sage, mesona, menthol (including menthol without menthol), essential oils such as oils derived from plants or fruits, such as peppermint oil, spearmint oil, other peppermint oils, clove oil, cinnamon oil, wintergreen oil, or almond oil; plant extracts, fruit extracts, or fruit flavorings derived from grape skin extracts, grape seed extracts, apple, banana, watermelon, pear, peach, grape, strawberry, raspberry, cherry, plum, pineapple, apricot, and flavorings containing citrus flavorings such as lemon, lime, orange, tangerine, grapefruit, pomelo, kumquat, and combinations thereof, extracts, flavorings, or oils.

[0143] Non-limiting examples of proprietary spices include Dohler. TM Natural flavor enhancer K14323 (Dohler) TM Darmstadt, Germany), used in sweeteners 161453 and 164126 (Symrise). TM Symrise (Holzminden, Germany) TM Natural Flavor Masking Agent, Natural Advantage TM Bitterness masking agents 1, 2, 9 and 10 (Natural Advantage) TM (Freehold, New Jersey, USA) and Sucramask TM (Creative Research Management, Stockton, California, USA).

[0144] In some embodiments, the flavoring agent is present in the sweetener composition of this application at a concentration of about 0.1 ppm to about 4000 ppm.

[0145] The sweetener compositions of this application may contain one or more salts. The salts may be organic or inorganic. As used herein, the term "salt" refers to a salt that maintains the desired chemical activity of the sweetener compositions of this application and is safe for human or animal consumption within generally acceptable limits.

[0146] In some embodiments, the one or more salts are formed with metal cations such as calcium, bismuth, barium, magnesium, aluminum, copper, cobalt, nickel, cadmium, sodium, potassium, etc., or with salts formed with cations such as ammonia, N,N-dibenzylethylenediamine, D-glucosamine, ethanolamine, diethanolamine, triethanolamine, N-methylglucosamine tetraethylammonium, or ethylenediamine.

[0147] In some embodiments, the one or more salts are formed with inorganic acids, such as hydrochloric acid, hydrobromic acid, sulfuric acid, nitric acid, phosphoric acid, etc.; or with organic acids, such as acetic acid, propionic acid, hexanoic acid, cyclopentanepropionic acid, glycolic acid, pyruvic acid, lactic acid, malonic acid, succinic acid, malic acid, maleic acid, fumaric acid, tartaric acid, citric acid, benzoic acid, 3-(4-hydroxybenzoyl)benzoic acid, cinnamic acid, mandelic acid, methanesulfonic acid, ethanesulfonic acid, 1,2-ethane-disulfonic acid, 2-hydroxyethanesulfonic acid, benzenesulfonic acid, 4-chlorobenzenesulfonic acid, 2-naphthic acid, 4-toluenesulfonic acid, camphorsulfonic acid, 4-methylbicyclo[2.2.2]-oct-2-ene-1-carboxylic acid, glucoheponic acid, 3-phenylpropionic acid, trimethylacetic acid, tert-butylacetic acid, lauryl sulfate, gluconic acid, glutamic acid, hydroxynaphthoic acid, salicylic acid, stearic acid, and mucoconic acid.

[0148] In some embodiments, inorganic salts include, but are not limited to, sodium chloride, sodium carbonate, sodium bicarbonate, sodium acetate, sodium sulfide, sodium sulfate, sodium phosphate, potassium chloride, potassium citrate, potassium carbonate, potassium bicarbonate, potassium acetate, europium chloride (EuCl3), gadolinium chloride (GdCl3), terbium chloride (TbCl3), magnesium sulfate, alum, magnesium chloride, mono-, di-, and tribasic sodium or potassium salts of phosphate (e.g., inorganic phosphates), hydrochlorides (e.g., inorganic chlorides), sodium carbonate, sodium bisulfate, and sodium bicarbonate. Suitable organic salts include, but are not limited to, choline chloride, sodium alginate, sodium gluconate, sodium gluconate, potassium gluconate, guanidine hydrochloride, glucosamine HCl, amiloride HCl, monosodium glutamate (MSG), adenosine monophosphate, magnesium gluconate, potassium tartrate (monohydrate), and sodium tartrate (dihydrate).

[0149] In some embodiments, the salt is a metal or alkali metal halide, a metal or alkali metal carbonate or bicarbonate, or a metal or alkali metal phosphate, hydrogen phosphate, pyrophosphate, triphosphate, metaphosphate, or metasulfite thereof. In some specific embodiments, the salt is an inorganic salt containing sodium, potassium, calcium, or magnesium. In some embodiments, the salt is a sodium or potassium salt.

[0150] Alternative salts include various chlorides or sulfates, such as sodium chloride, potassium chloride, magnesium chloride, sodium sulfate, magnesium sulfate, and potassium sulfate, or any edible salt. In some embodiments, the one or more salts include one or more SG, MG, GSG, or GMG salts. Additionally, low molecular weight SGs with a molecular weight less than or equal to 965, and more specifically less than or equal to 787, may also be in salt form.

[0151] Suitable LMSWG acids (with carboxyl and COOH groups) for preparing the corresponding LMSWG salts include steviol monosaccharide, SG-4, Duke glycoside A1, isosteviol disaccharide, reb-G1, steviol disaccharide, reb-F1, reb-R1, Duke glycoside, SG-3, isorereb B, reb B, and reb L1. The one or more salts may be in any amount from about 0.01 wt% to about 50 wt% of the sweetener composition, specifically about 0.01 wt%, about 0.02 wt%, about 0.03 wt%, about 0.04 wt%, about 0.05 wt%, about 0.06 wt%, about 0.07 wt%, about 0.08 wt%, about 0.09 wt%, 0.1 wt%, about 0.2 wt%, about 0.3 wt%, about 0.4 wt%, about 0.5 wt%, about 0.6 wt%, about 0.7 wt%, about 0.8 wt%, about 0.9 wt%, about 1 wt%, about 2 wt%, about 3 wt%, about... 4wt%, about 5wt%, about 6wt%, about 7wt%, about 8wt%, about 9wt%, about 10wt%, about 11wt%, about 12wt%, about 13wt%, about 14wt%, about 15wt%, about 16wt%, about 17wt%, about 18wt%, about 19wt%, about 20wt%, about 21wt%, about 22wt%, about 23wt%, about 24wt%, about 25wt%, about 26wt%, about 27wt%, about 28wt%, about 29wt%, about 30wt%, about 31wt%, about 32wt%, about 33wt%, about 34wt%, about 35wt%, about 36wt% wt%, about 37wt%, about 38wt%, about 39wt%, about 40wt%, about 41wt%, about 42wt%, about 43wt%, about 44wt%, about 45wt%, about 46wt%, about 47wt%, about 48wt%, about 49wt%, about 50wt%, and all ranges thereto, including, for example, about 0.01wt% to about 10wt%, about 0.03wt% to about 10wt%, about 0.05wt% to about 10wt%, about 0.07wt% to about 10wt%, about 0.1wt% to about 10wt%, about 0.3wt% to about 10wt%, about 0.5wt% to About 10 wt%, about 0.7 wt% to about 10 wt%, about 1 wt% to about 10 wt%, about 3 wt% to about 10 wt%, about 5 wt% to about 10 wt%, about 7 wt% to about 10 wt%, about 0.01 wt% to about 3 wt%, about 0.03 wt% to about 3 wt%, about 0.05 wt% to about 3 wt%, about 0.07 wt% to about 3 wt%, about 0.1 wt% to about 3 wt%, about 0.3 wt% to about 3 wt%, about 0.5 wt% to about 3 wt%, about 0.7 wt% to about 3 wt%, about 1 wt% to about 3 wt%, about 0.01 wt% to about 1 wt%, about 0.0.03 wt% to about 1 wt%, about 0.05 wt% to about 1 wt%, about 0.07 wt% to about 1 wt%, about 0.1 wt% to about 1 wt%, about 0.3 wt% to about 1 wt%, about 0.5 wt% to about 1 wt%, about 0.7 wt% to about 1 wt%, about 0.01 wt% to about 0.3 wt%, about 0.03 wt% to about 0.3 wt%, about 0.05 wt% to about 0.3 wt%, about 0.07 wt% to about 0.3 wt%, about 0.1 wt% From about 0.3 wt%, from about 0.01 wt% to about 0.1 wt%, from about 0.03 wt% to about 0.1 wt%, from about 0.05 wt% to about 0.1 wt%, from about 0.07 wt% to about 0.1 wt%, from about 0.01 wt% to about 0.03 wt%, from about 0.01 wt% to about 0.05 wt%, from about 0.01 wt% to about 0.07 wt%, from about 5 wt% to about 30 wt%, from about 10 wt% to about 30 wt%, or from about 20 wt% to about 30 wt%.

[0152] Optionally, it includes steviol monosaccharide, SG-4, Duke glycoside A1, isosteviol disaccharide, reb-G1, steviol disaccharide, reb-F1, reb-R1, Duke glycoside, SG-3, isorereb B, reb B and reb The L1 LMWSG carboxylic acid may comprise any amount from about 0.01 wt% to about 50 wt% of the sweetener composition, specifically in percentages of about 0.01 wt%, about 0.02 wt%, about 0.03 wt%, about 0.04 wt%, about 0.05 wt%, about 0.06 wt%, about 0.07 wt%, about 0.08 wt%, about 0.09 wt%, 0.1 wt%, about 0.2 wt%, about 0.3 wt%, about 0.4 wt%, about 0.5 wt%, about 0.6 wt%, about 0.7 wt%, about 0.8 wt%, about 0.9 wt%, about 1 wt%, about 2 wt%, about 3 wt%, etc. t%, approximately 4wt%, approximately 5wt%, approximately 6wt%, approximately 7wt%, approximately 8wt%, approximately 9wt%, approximately 10wt%, approximately 11wt%, approximately 12wt%, approximately 13wt%, approximately 14wt%, approximately 15wt%, approximately 16wt%, approximately 17wt%, approximately 18wt%, approximately 19wt%, approximately 20wt%, approximately 21wt%, approximately 22wt%, approximately 23wt%, approximately 24wt%, approximately 25wt%, approximately 26wt%, approximately 27wt%, approximately 28wt%, approximately 29wt%, approximately 30wt%, approximately 31wt%, approximately 32wt%, approximately 33wt%, approximately 34wt%, approximately 35wt%, approximately 36wt% %, about 37 wt%, about 38 wt%, about 39 wt%, about 40 wt%, about 41 wt%, about 42 wt%, about 43 wt%, about 44 wt%, about 45 wt%, about 46 wt%, about 47 wt%, about 48 wt%, about 49 wt%, about 50 wt%, and all ranges thereto, including, for example, about 0.01 wt% to about 10 wt%, about 0.03 wt% to about 10 wt%, about 0.05 wt% to about 10 wt%, about 0.07 wt% to about 10 wt%, about 0.1 wt% to about 10 wt%, about 0.3 wt% to about 10 wt%, about 0.5 wt% to about 10 wt%, about 0 0.7 wt% to about 10 wt%, about 1 wt% to about 10 wt%, about 3 wt% to about 10 wt%, about 5 wt% to about 10 wt%, about 7 wt% to about 10 wt%, about 0.01 wt% to about 3 wt%, about 0.03 wt% to about 3 wt%, about 0.05 wt% to about 3 wt%, about 0.07 wt% to about 3 wt%, about 0.1 wt% to about 3 wt%, about 0.3 wt% to about 3 wt%, about 0.5 wt% to about 3 wt%, about 0.7 wt% to about 3 wt%, about 1 wt% to about 3 wt%, about 0.01 wt% to about 1 wt%, about 0.03 wt% to about 1 wt%, about 0.0.5 wt% to about 1 wt%, about 0.07 wt% to about 1 wt%, about 0.1 wt% to about 1 wt%, about 0.3 wt% to about 1 wt%, about 0.5 wt% to about 1 wt%, about 0.7 wt% to about 1 wt%, about 0.01 wt% to about 0.3 wt%, about 0.03 wt% to about 0.3 wt%, about 0.05 wt% to about 0.3 wt%, about 0.07 wt% to about 0.3 wt%, about 0.1 wt% to about 0.3 wt% %, about 0.01 wt% to about 0.1 wt%, about 0.03 wt% to about 0.1 wt%, about 0.05 wt% to about 0.1 wt%, about 0.07 wt% to about 0.1 wt%, about 0.01 wt% to about 0.03 wt%, about 0.01 wt% to about 0.05 wt%, about 0.01 wt% to about 0.07 wt%, about 5 wt% to about 30 wt%, about 10 wt% to about 30 wt%, or about 20 wt% to about 30 wt%.

[0153] According to the teachings of this application, minerals contain inorganic chemical elements necessary for living organisms. Minerals are composed of a variety of components (e.g., elements, simple salts, and complex silicates) and exhibit a wide range of variations in their crystalline structures. They can be naturally present in foods and beverages, added as supplements, or consumed or administered separately from foods or beverages.

[0154] Minerals can be classified into macrominerals, which are required in larger quantities, and microminerals, which are required in relatively small quantities. Generally speaking, the requirement for macrominerals is greater than or equal to about 100 mg / day, while microminerals are those that are required in quantities less than about 100 mg / day.

[0155] In specific embodiments of this application, 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, it is required in larger quantities than other trace minerals and is generally classified as a macromineral.

[0156] In some specific embodiments, the minerals are trace minerals that are considered essential for human nutrition, and non-limiting examples include bismuth, boron, lithium, nickel, rubidium, silicon, strontium, tellurium, tin, titanium, tungsten, and vanadium.

[0157] The minerals described herein can be in any form known to those skilled in the art. For example, in a particular embodiment, the minerals can be in their ionic form, having a positive or negative charge. In another particular embodiment, the minerals can be in their molecular form. For example, sulfur and phosphorus are often found in the form of sulfates, sulfides, and phosphates.

[0158] Suitable organic acid additives include any compound containing a -COOH group, such as 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 hydroxybenzoic acid, anisic acid, substituted cyclohexyl carboxylic acids, tannic acid, aconitic acid, lactic acid, tartaric acid, citric acid, isocitric acid, gluconic acid, glucoheponic acid, adipic acid, hydroxycitric acid, malic acid, fruit acids (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, gluconolactone, and their alkali metal or alkaline earth metal salt derivatives. Additionally, organic acid additives can also be D- or L-configured.

[0159] Examples of the organic acid additives optionally described may 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, mercapto, imine, sulfonyl, sulfinyl, thionyl, aminosulfonyl, carboxyalkoxy, amide, phosphonyl, oxyphosphonyl, phosphoryl, phosphonyl, thioester, thioether, acid anhydride, oxime, hydrazine, carbamoyl, phosphorus, or phosphonyl. In a specific embodiment, when present in an orally consumable composition, such as a beverage, the organic acid additive is present in the sweetener composition in an amount that effectively provides a concentration of about 10 ppm to about 5000 ppm.

[0160] Organic acids also include amino acids such as aspartic acid, arginine, glycine, glutamic acid, proline, threonine, 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, and sarcosine. Amino acids can be D- or L-configured and mono-, di-, or tri-types of the same or different amino acids. Additionally, if suitable, amino acids can be α-, β-, γ-, and / or δ- isomers. In some embodiments, combinations of the aforementioned amino acids and their corresponding salts (e.g., 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. Amino acids can also be modified. Modified amino acids refer to 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 encompass both modified and unmodified amino acids.

[0161] As used herein, amino acids also encompass peptides and polypeptides (e.g., dipeptides, tripeptides, tetrapeptides, and pentapeptides), such as glutathione and L-alanyl-L-glutamine. Suitable polyamino acid additives include poly-L-aspartic acid, poly-L-lysine (e.g., poly-L-α-lysine or poly-L-γ-lysine), poly-L-ornithine (e.g., poly-L-α-ornithine or poly-L-γ-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 additives may also be D- or L-configurations. Additionally, polyamino acids may be α-, β-, γ-, δ-, and ε-isomers, if suitable. In some embodiments, combinations of the aforementioned polyamino acids and their corresponding salts (e.g., sodium, potassium, calcium, magnesium, or other alkali metal or alkaline earth metal salts or acid salts) are also suitable additives. The polyamino acids described in this application may also comprise copolymers of different amino acids. Polyamino acids can be natural or synthetic. They can also be modified such that at least one atom has been 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, modified polyamino acids include, but are not limited to, polyamino acids of various molecular weights (MW), such as poly-L-α-lysine with MW of 1500, 6000, 25200, 63000, 83000, and 300000.

[0162] In a specific embodiment, when present in an orally consumable composition, such as a beverage, the amino acid is present in the sweetener composition in an amount that effectively provides a concentration of about 10 ppm to about 50,000 ppm. In another embodiment, when present in an orally consumable composition, the amino acid is present in the sweetener composition in an amount that effectively provides a concentration of about 1,000 ppm to about 10,000 ppm, for example, about 2,500 ppm to about 5,000 ppm or about 250 ppm to about 7,500 ppm.

[0163] 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., magnesium / calcium hexaphosphate).

[0164] When present in orally consumable compositions, such as beverages, inorganic acid additives are present in the sweetener composition in an amount that effectively provides a concentration of about 25 ppm to about 25,000 ppm.

[0165] As used herein, the term "polyol" refers to a molecule containing more than one hydroxyl group. Polyols can be diols, triols, or tetraols containing 2, 3, and 4 hydroxyl groups, respectively. Polyols can also contain more than 4 hydroxyl groups, such as pentaols, hexaols, heptols, etc., containing 5, 6, or 7 hydroxyl groups, respectively. Additionally, polyols can also be sugar alcohols, polyols, or polyols in their reduced form from carbohydrates, where the carbonyl group (aldehyde or ketone, reducing sugar) has been reduced to a primary or secondary hydroxyl group.

[0166] In some embodiments, non-limiting examples of polyols include maltitol, mannitol, sorbitol, lactitol, xylitol, isomaltitol, propylene glycol, glycerol, threitol, galactitol, palaginose, reduced isomaltose oligosaccharides, reduced xylooligosaccharides, reduced gentian oligosaccharides, reduced maltose syrup, reduced glucose syrup, and sugar alcohols or any other carbohydrates that can be reduced without adversely affecting taste.

[0167] In some embodiments, when present in an orally consumable composition, the polyol is present in the sweetener composition in an amount that effectively provides a concentration of about 100 ppm to about 250,000 ppm. In other embodiments, when present in an orally consumable composition, the polyol is present in the sweetener composition in an amount that effectively provides a concentration of about 400 ppm to about 80,000 ppm, for example, a concentration of about 5,000 ppm to about 40,000 ppm.

[0168] 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 in this application may also contain nucleotide-related additives, such as nucleosides or nucleic acid bases (e.g., guanine, cytosine, adenine, thymine, uracil).

[0169] When present in orally consumable compositions, such as beverages, nucleotides are present in the sweetener composition in an amount that effectively provides a concentration of about 5 ppm to about 1000 ppm.

[0170] Suitable bitter compound additives include, but are not limited to, caffeine, quinine, urea, bitter orange oil, naringin, quassin, and their salts.

[0171] When present in consumer products, such as beverages, bitter compounds are present in sweetener compositions in amounts that effectively provide concentrations of about 25 ppm to about 25,000 ppm.

[0172] Suitable astringent compound additives include, but are not limited to, tannic acid, europium chloride (EuCl3), gadolinium chloride (GdCl3), terbium chloride (TbCl3), alum, and polyphenols (e.g., tea polyphenols). When present in consumer products, such as beverages, the astringent additive is present in the sweetener composition to effectively provide a concentration of about 10 ppm to about 5000 ppm.

[0173] 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).

[0174] When present in consumer products, such as beverages, protein hydrolysates are present in the sweetener composition in an amount that effectively provides a concentration of about 200 ppm to about 50,000 ppm.

[0175] 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, cetylpyridine chloride (hexadecylpyridine chloride), hexadecyltrimethylammonium bromide, sodium cholate, carbamoyl, choline chloride, sodium glycocholate, sodium taurodeoxycholate, sodium arginine laurylate, sodium stearoyl lactylate, sodium taurocholate, lecithin, sucrose oleate, sucrose stearate, sucrose palmitate, sucrose laurate, and other emulsifiers.

[0176] When present in orally consumable compositions, such as beverages, the surfactant additive is present in the sweetener composition in an amount that effectively provides a concentration of about 30 ppm to about 2000 ppm.

[0177] Gum and mucilage represent a wide range of different branched structures. Guar gum, derived from the endosperm of 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 distinct structures. Other gums include xanthan gum, gellan gum, tara gum, psyllium husk gum, and locust bean gum.

[0178] Waxes are esters of ethylene glycol and two fatty acids, and usually exist as hydrophobic liquids that are insoluble in water.

[0179] 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 believed to inhibit, suppress, or reduce oxidative damage to cells or biomolecules by stabilizing free radicals before they cause harmful reactions. Therefore, antioxidants may prevent or delay the onset of some degenerative diseases.

[0180] Examples of antioxidants suitable for implementation of this application 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 phenols, isothiocyanates, and combinations thereof. In some implementation schemes, 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 derivatives, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), ethylenediaminetetraacetic acid (EDTA), tert-butylhydroquinone, acetic acid, pectin, tocotrienols, and tocopherols. Phenol, Coenzyme Q10, Zeaxanthin, Astaxanthin, Canthaxanthin, Saponins, Limonene, Kaempferol, Myricetin, Isorhamnetin, Proanthocyanidins, Quercetin, Rutin, Luteolin, Apigenin, Hesperidin, Hesperidin, Naringenin, Erodictyol, Flavan-3-ols (e.g., anthocyanins), Gallocatechin, Epigallocatechin and its gallate form, Epigallocatechin and its gallate form (ECGC), Theaflavins and their gallate forms, Thearubigins, Isoflavones, Phytoestrogens, Gentiana flavonoids, Dysaflavins, Glycine, Isothiocyanate, Cyanide, Alpha-Alpha-Alpha, Dimethyl Alpha-Alpha, Baicale Paeoniflorin, paeoniflorin, morning glory pigment, ellagic 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, anti-nutritional factors, bilirubin, uric acid, Ra-lipoic acid, N-acetylcysteine, amla, apple extract, apple peel extract (apple polyphenols), chamomile extract (red and green tea), hawthorn berry extract, red raspberry extract, raw 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 peel extract, pomegranate seed extract, hawthorn berry extract, grapefruit pomegranate extract, cinnamon bark 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 powder, green coffee bean extract, green tea extract, phytic acid, or combinations thereof.In alternative embodiments, the antioxidant is a synthetic antioxidant, such as butylated hydroxytoluene or butylated hydroxyanisole. Other sources of suitable antioxidants for use in embodiments of this application include, but are not limited to, fruits, vegetables, tea, cocoa, chocolate, spices, herbs, rice, organ meat from livestock, yeast, whole grains, or cereals.

[0181] Specific antioxidants belong to a class of phytonutrients known as polyphenols, a group of chemical substances found in plants characterized by the presence of more than one phenolic group per molecule. A variety of health benefits can be derived from polyphenols, including, for example, prevention of cancer, heart disease, and chronic inflammatory diseases, as well as improvement of mental and physical function. Polyphenols suitable for embodiments of this application include catechins, proanthocyanidins, anthocyanins, anthocyanin glycosides, quercetin, rutin, resveratrol, isoflavones, curcumin, chelatin, ellagitannins, hesperidin, naringin, citrus flavonoids, chlorogenic acid, other similar substances, and combinations thereof.

[0182] In specific embodiments, the antioxidant is a catechin, such as epigallocatechin gallate (EGCG). Suitable sources of catechins used in embodiments of this application 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.

[0183] In some embodiments, the antioxidant is selected from proanthocyanidins, proanthocyanidins, or combinations thereof. Suitable sources of proanthocyanidins and proanthocyanidins used in embodiments of this application include, but are not limited to, red grapes, purple grapes, cocoa, chocolate, grape seeds, red wine, cocoa beans, cranberries, apple peels, plums, blueberries, blackcurrants, crabapples, green tea, sorghum, cinnamon, barley, red kidney beans, pinto beans, hops, almonds, hazelnuts, pecans, pistachios, pycnogenol, and multicolored berries.

[0184] In a specific embodiment, the antioxidant is anthocyanin. Suitable anthocyanin sources for use in embodiments of this application include, but are not limited to, raspberries, blueberries, blueberries, cranberries, raspberries, cherries, pomegranates, strawberries, elderberries, crabapples, red grape skins, purple grape skins, grape seeds, red wine, blackcurrants, red currants, cocoa, plums, apple skins, peaches, red pears, red cabbage, red onions, red oranges, and blackberries.

[0185] In some embodiments, the antioxidant is selected from quercetin, rutin, or combinations thereof. Sources of quercetin and rutin suitable for embodiments of this application include, but are not limited to, red apples, onions, kale, swamp oranges, blueberries, bitter berries, cranberries, blackberries, blueberries, strawberries, raspberries, blackcurrants, green tea, black tea, plums, apricots, parsley, leeks, broccoli, peppers, berry wines, and ginkgo.

[0186] In some embodiments, the antioxidant is resveratrol. Suitable sources of resveratrol for use in embodiments of this application include, but are not limited to, red grapes, peanuts, cranberries, blueberries, blueberries, mulberries, Japanese itada tea, and red wine.

[0187] In certain embodiments, the antioxidant is isoflavone. Suitable sources of isoflavones used in embodiments of this application include, but are not limited to, soybeans, soy products, legumes, alfalfa sprouts, chickpeas, peanuts, and red clover.

[0188] In some embodiments, the antioxidant is curcumin. Suitable sources of curcumin used in embodiments of this application include, but are not limited to, turmeric and mustard.

[0189] In certain embodiments, the antioxidant is selected from punicalin, ellagitannins, or combinations thereof. Suitable sources of punicalin and ellagitannins in the embodiments of this application include, but are not limited to, pomegranate, raspberry, strawberry, walnut, and oak-aged red wine.

[0190] In some embodiments, the antioxidant is a citrus flavonoid, such as hesperidin or naringin. For embodiments of this application, suitable sources of citrus flavonoids, such as hesperidin or naringin, include, but are not limited to, oranges, grapefruits, and citrus juices.

[0191] In a specific implementation scheme, the antioxidant is chlorogenic acid. Suitable sources of chlorogenic acid used in the implementation scheme of this application 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.

[0192] Suitable polymer additives include, but are not limited to, chitosan, pectin, pectic acid, pectinic acid, polyuronic acid, polygalacturonic acid, starch, food hydrolysates or their crude extracts (e.g., gum arabic, Fibergum). TM (e.g., acacia gum, 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.

[0193] When present in orally consumable compositions, such as beverages, the polymer is present in the sweetener composition in an amount that effectively provides a concentration of about 30 ppm to about 2000 ppm.

[0194] As used herein, "fatty acid" refers to 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" refers to any polyunsaturated carboxylic acid or organic acid having a long aliphatic tail. As used herein, "ω-3 fatty acid" refers to any polyunsaturated fatty acid having a first double bond as a third carbon-carbon bond at the terminal methyl group of its carbon chain. In specific embodiments, ω-3 fatty acids may comprise long-chain ω-3 fatty acids. As used herein, "ω-6 fatty acid" refers to any polyunsaturated fatty acid having a first double bond as a sixth carbon-carbon bond at the terminal methyl group of its carbon chain.

[0195] For example, suitable omega-3 fatty acids used in embodiments of this application may be derived from 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 may 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), Marineol C-38 (from pid Nutrition, Channahon, IL), Bonito oil and MEG-3 (from OceanNutrition, Dartmouth, NS), Evogel (from Symrise, Holzminden, Germany), MarineOil derived from tuna or salmon (from Arista Wilton, CT), OmegaSource 2000, Marine Oil derived from herring oil, and Marine Oil derived from cod (from OmegaSource, RTP, NC).

[0196] Suitable ω-6 fatty acids include, but are not limited to, linoleic acid, gamma-linolenic acid, dihydro-gamma-linolenic acid, arachidonic acid, eicosadienoic acid, docosadienoic acid, adrenal acid, docosapentaenoic acid, and combinations thereof.

[0197] Suitable esterified fatty acids used in embodiments of this application 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.

[0198] Vitamins are organic compounds that the human body needs in small amounts for normal functioning. Unlike other nutrients such as carbohydrates and proteins, the body uses vitamins without breaking them down. To date, thirteen vitamins have been identified, and one or more may be used in the compositions described herein. The appropriate vitamins and their alternative chemical names are provided in parentheses, including vitamin A (retinol, retinaldehyde), vitamin D (calciferol, cholecalciferol, lucosterol, ergocalciferol, dihydrotestosterone, 7-dehydrocholesterol), vitamin E (tocopherol, tocotrienol), vitamin K (phylloquinone, naphthoquinone), vitamin B1 (thiamine), vitamin B2 (riboflavin, vitamin G), vitamin B3 (nicotinic acid, niacin, vitamin PP), vitamin B5 (pantothenic acid), vitamin B6 (pyridoxine, pyridoxal, pyridoxamine), vitamin B7 (biotin, vitamin H), vitamin B9 (folic acid, folic acid, folic acid analogs, vitamin M, pteroyl-L-glutamic acid), vitamin B12 (cobalamin, cyanocobalamin), and vitamin C (ascorbic acid).

[0199] Some official classifications have identified many other compounds as vitamins. These compounds can be referred to as pseudovitamins, including but not limited to compounds such as ubiquinone (coenzyme Q10), paracrine acid, dimethylglycine, tastellate, amygdaline, flavonoids, para-aminobenzoic acid, adenine, adenosine, and s-methylmethionine. As used herein, the term vitamin includes pseudovitamins.

[0200] In some embodiments, the vitamin is a fat-soluble vitamin selected from vitamins A, D, E, K, and combinations thereof. 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.

[0201] In specific embodiments of this application, the preservative is selected from antimicrobial agents, antienzyme agents, 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.

[0202] According to a specific implementation plan, the preservative is a sulfite. Sulfites include, but are not limited to, sulfur dioxide, sodium bisulfite, and potassium bisulfite.

[0203] According to another specific implementation, the preservative is propionate. Propionate includes, but is not limited to, propionic acid, calcium propionate, and sodium propionate.

[0204] According to yet another specific implementation plan, the preservative is a benzoate. Benzoates include, but are not limited to, sodium benzoate and benzoic acid.

[0205] In another specific implementation, the preservative is a sorbate. Sorbic acid salts include, but are not limited to, potassium sorbate, sodium sorbate, calcium sorbate, and sorbic acid.

[0206] In yet another specific implementation, the preservative is a nitrate and / or a nitrite. Nitrates and nitrites include, but are not limited to, sodium nitrate and sodium nitrite.

[0207] In yet another specific embodiment, the at least one preservative is a bacteriocin, such as nisin.

[0208] In another specific implementation, the preservative is ethanol or ozone.

[0209] Non-limiting examples of enzyme inhibitors suitable for use as preservatives in specific embodiments of this application include ascorbic acid, citric acid, and metal chelating agents such as ethylenediaminetetraacetic acid (EDTA).

[0210] Hydration products help the body replenish fluids lost through excretion. For example, fluids 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 occur due to a variety of external causes, including, but not limited to, physical activity, exposure to dry air, diarrhea, vomiting, hyperthermia, shock, blood loss, and hypotension. Diseases that cause fluid loss include diabetes, cholera, gastroenteritis, shigella, and yellow fever. Forms of malnutrition that lead to fluid loss include excessive alcohol consumption, electrolyte imbalances, fasting, and weight loss.

[0211] In one specific embodiment, the hydration product is a composition that helps the body replenish fluids lost during exercise. Therefore, in a specific embodiment, the hydration product is an electrolyte, non-limiting examples of which include sodium, potassium, calcium, magnesium, chloride, phosphate, bicarbonate, and combinations thereof. Suitable electrolytes for specific embodiments of this application are also described in U.S. Patent US5,681,569, the disclosure of which is expressly incorporated herein by reference. In a specific embodiment, the electrolyte is obtained from its corresponding water-soluble salt. Non-limiting examples of salts for specific 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 fruit juice, fruit extracts, vegetable extracts, tea, or tea extracts.

[0212] In a specific embodiment of this application, the hydration product is a carbohydrate to replenish energy stores burned by muscle. Suitable carbohydrates for specific embodiments of this application are described in U.S. Patent Nos. 4,312,856, 4,853,237, 5,681,569, and 6,989,171, the disclosure of which is expressly 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 a particular embodiment include trioses, teoses, pentoses, hexoses, heptoses, caprylic acid, 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, octanoic acid, and sialic acid. 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, the carbohydrate is provided by corn syrup, beet sugar, sucrose, fruit juice, or tea.

[0213] In another specific embodiment, the hydrating agent is a flavanol that provides cell rehydration. Flavanols are a class of naturally occurring substances found in plants and typically contain a 2-phenylbenzopyranone molecular skeleton linked to one or more chemical moieties. Non-limiting examples of suitable flavanols for specific embodiments of this application include epicatechin, gallocatechin, epigallocatechin, epicatechin gallate, epigallocatechin 3-galate, theaflavins, theaflavins-3-galate, theaflavins 3'-galate, theaflavins 3,3'-galate, thearubigin, 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.

[0214] In the specific implementation, the hydration product is a glycerol solution that enhances exercise endurance. Ingestion of glycerol-containing solutions has been shown to provide beneficial physiological effects, such as increased blood volume, decreased heart rate, and reduced rectal temperature.

[0215] According to the teachings of this 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, yeasts, and fungi.

[0216] 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.

[0217] 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.

[0218] In a specific 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. saliva roes*, *L. brevis*, *L. leichmannii*, *L. plantarum*, *L. cellobiose*, *L. reuteri*, *L. rhamnosus*, *L. GG*, *L. bulgaricus*, and *L. thermophilus*.

[0219] 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.

[0220] 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*.

[0221] 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.

[0222] According to a specific embodiment of the invention, the prebiotics are 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, lactosucrose, lactulose, dextrin, soybean oligosaccharides, trans-galacto-oligosaccharides, and xylooligosaccharides.

[0223] 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.

[0224] Prebiotics are naturally present 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).

[0225] As used herein, “weight control agent” includes appetite suppressants and / or thermic agents. 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 “pyrogenic agent” 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 fever or metabolism.

[0226] Suitable weight control agents include macronutrients selected from proteins, carbohydrates, dietary fats, and combinations thereof. 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).

[0227] Suitable macronutrient weight control 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.

[0228] In another specific embodiment, the weight control 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.

[0229] 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*, *Carralluma*, *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.

[0230] Another aspect of this application relates to orally consumable compositions comprising the sweetener compositions of this application.

[0231] As used herein, “orally consumable composition” means a substance that comes into contact with the mouth of a person or animal, including substances ingested and subsequently expelled from the mouth, as well as substances ingested, eaten, swallowed, or otherwise consumed, and is safe for human or animal consumption when used in a generally acceptable manner.

[0232] The sweetener compositions described herein can be used in beverages, broths, and beverage formulations selected from carbonated, non-carbonated, frozen, semi-frozen (“slushies”), non-frozen, ready-to-drink, concentrated (powder, frozen, or syrup), dairy, non-dairy, herbal, non-herbal, caffeinated, caffeine-free, alcoholic, non-alcoholic, flavored, tasteless, vegetable-based, fruit-based, root / tuber / bulb-based, nut-based, other plant-based, cola-based, chocolate-based, meat-based, seafood-based, other animal-based, algae-based, calorie-enhanced, calorie-reduced, and calorie-free products, optionally packaged in open containers, cans, bottles, or other packaging. Such beverages and beverage formulations can be ready-to-drink, cooked, mixed, unprocessed, or in ingredient form, and the composition can be used as a sole sweetener or as a co-sweetener.

[0233] The sweetener compositions mentioned herein can be used in foods and food preparations (e.g., sweeteners, soups, sauces, flavorings, spices, oils, fats, and seasonings) that are dairy-based, cereal-based, baked, vegetable-based, fruit-based, root / tuber / bulb-based, nut-based, other plant-based, egg-based, meat-based, seafood-based, other animal-based, algae-based, processed (e.g., spreads), preserved (e.g., ready-to-eat meals), and synthetic (e.g., gels) products.

[0234] The sweetener compositions mentioned herein can be used in confectionery, preserves, desserts, and snacks, and are selected from dairy-based, cereal-based, baked, vegetable-based, fruit-based, root / tuber / bulb-based, nut-based, gum-based, other plant-based, egg-based, meat-based, seafood-based, other animal-based, algae-based, processed (e.g., spreads), preserved (e.g., ready-to-eat meals), and synthetic (e.g., gels) products. Such confectionery, preserves, desserts, and snacks can be ready-to-eat, ready-to-cook, ready-to-mix, unprocessed, or ingredient-based forms, and the composition can be used as a standalone sweetener or as a co-sweetener.

[0235] The sweetener compositions mentioned herein can be used in prescription and over-the-counter pharmaceuticals, assays, diagnostic kits, and treatments, and are selected from weight management, nutritional supplements, vitamins, infant diets, diabetic diets, athlete diets, elderly diets, low-carbohydrate diets, low-fat diets, low-protein diets, high-carbohydrate diets, high-fat diets, high-protein diets, low-calorie diets, calorie-free diets, oral hygiene products (e.g., toothpaste, mouthwash, rinse water, toothbrushes, other tools), personal care products (e.g., soaps, shampoos, rinses, lotions, balms, ointments, paper products, perfumes, lipsticks, other cosmetics), professional dental products in which taste or odor is an element (e.g., liquids, chewing agents, inhalers, injections, ointments, resins, rinsings, pads, dental floss, tools), medical, veterinary, and surgical products in which taste or odor is an element (e.g., liquids, chewing agents, inhalers, injections, ointments, resins, rinsings, pads, dental floss, tools), and pharmaceutical compound fillers, syrups, capsules, gels, and coating products.

[0236] The sweetener compositions mentioned herein can be used in consumer product packaging materials and containers selected from plastic films, thermosetting and thermoplastic resins, adhesives, foils, paper, bottles, boxes, inks, coatings, adhesives, and packaging coating products.

[0237] The sweetener compositions mentioned herein may be used in the following products, including sweeteners, co-sweeteners, coated sweetener bars, frozen dessert bars, medicine spoons (for human and veterinary use), dental instruments, pre-sweetened disposable tableware and utensils, sachets, edible sachets, blended spices, edible blended spices, artificial flowers, edible artificial flowers, clothing, edible garments, massage oils, and edible massage oils.

[0238] Therefore, the compositions described herein are included as suitable sweetener compositions. It should be understood that the singular designation also includes abbreviations of the plural form, for example, GMG includes GMGs.

[0239] The abbreviation "LMWSG" refers to low molecular weight SG with a molecular weight equal to or less than 965, such as 949, 935, 803, etc.

[0240] (1) LMWSG or a mixture of LMWSG.

[0241] (2) Combination of LMWSG and stevia extract.

[0242] (3) LMWSG combined with sweet tea extract.

[0243] (4) Combination of LMWSG and mogroside extract.

[0244] (5) LMWSG combined with steviol glycosides with a molecular weight greater than 965 (Daltons).

[0245] (6) Combination of LMWSG with sweet tea components.

[0246] (7) Combination of LMWSG with mogroside components.

[0247] (8) Combination of LMWSG and GSG.

[0248] (9) LMWSG and GMG combination.

[0249] (10) LMWSG combined with GSG and GMG.

[0250] (11) Any of the above ten combinations further includes one or more salts.

[0251] (12) Any of the above eleven combinations further comprises one or more non-SG and non-MG sweeteners.

[0252] (13) Any of the above twelve combinations, wherein the resulting sweetener composition reduces, eliminates or masks undesirable taste profile properties, such as metallic taste, aftertaste, bitterness, sweet lingering, licorice taste, which are related to the composition of SG or MG or their composition in natural compositions such as extracts.

[0253] All steviol glycosides containing a carboxylic acid group generally have poor solubility. High-temperature treatment, such as at... Celsius, preferred Processing at a temperature of 100 degrees Celsius to mix steviol glycosides, especially those without carboxylic acid groups, will increase the solubility of steviol glycosides with carboxylic acid groups.

[0254] In another embodiment of this application, the following specific technical solution is provided:

[0255] 1. A composition comprising rebaudioside A (RA) and rhubarb glycoside (RU), wherein the composition has reduced sweetness entanglement compared to RA without RU, and the weight ratio of RA to RU is 20:1 to 5:1.

[0256] 2. The composition according to technical solution 1, wherein the weight ratio of RA to RU is from 9:1 to 7.5:2.5.

[0257] 3. The composition according to technical solution 1 or 2, wherein the composition further comprises rebaudioside M (RM) and / or rebaudioside D (RD).

[0258] 4. The composition according to technical solution 3, wherein the composition comprises rebaudioside M (RM), wherein the weight ratio of RM to RU is 20:1 to 5:1; preferably, the composition has reduced sweetness entanglement compared to RM without RU; more preferably, the weight ratio of RM to RU is 9:1 to 7.5:2.5.

[0259] 5. The composition according to technical solution 3, wherein the composition comprises rebaudioside D (RD), wherein the weight ratio of RD to RU is 20:1 to 5:1; preferably, the composition has reduced sweetness entanglement compared to RD without RU; more preferably, the weight ratio of RD to RU is 9:1 to 7.5:2.5.

[0260] 6. The composition according to any one of technical solutions 1-5, wherein the composition contains one or more SGs with a molecular weight less than or equal to 965 Daltons, comprising about 10 wt% to about 50 wt% of all SGs in the composition; preferably, the one or more SGs with a molecular weight less than or equal to 965 Daltons are present in an amount greater than about 10 to about 30 wt% of all SGs in the composition.

[0261] 7. The composition according to any one of technical solutions 1-6, wherein the rebaudioside A (RA) accounts for 50-70 wt% of all SGs in the composition.

[0262] 8. The composition according to claim 7, wherein the composition further comprises about 5 to about 15 wt% of RB comprising all SGs in the composition.

[0263] 9. The composition according to any one of technical solutions 1-8, wherein the composition is dissolved in a solution.

[0264] 10. The composition according to claim 9, wherein the composition is present at a concentration of about 1 ppm to about 2000 ppm.

[0265] 11. The composition according to any one of technical solutions 1-10, further comprising a salt.

[0266] 12. The composition according to technical solution 11, wherein the salt comprises sodium carbonate, sodium bicarbonate, sodium chloride, potassium chloride, magnesium chloride, sodium sulfate, magnesium sulfate, potassium sulfate, or a mixture thereof.

[0267] 13. The composition according to any one of technical solutions 1-12, wherein the composition is used as a flavoring agent or sweetener.

[0268] 14. An oral consumer composition comprising the composition described in any one of technical solutions 1-13.

[0269] 15. The oral consumer composition according to technical solution 14, wherein one or more LMWSG(s) with a molecular weight less than or equal to 965 Daltons constitute at least 1 ppm of the entire oral consumer composition.

[0270] 16. The oral consumption composition according to technical solution 14 or 15, wherein the oral consumption composition is a food or pharmaceutical composition.

[0271] 17. The use of the composition described in any one of technical solutions 1-12 in food.

[0272] 18. A method for reducing sweetness entanglement in a sweetener composition containing rebaudioside A (RA), comprising the steps of:

[0273] A sweetener composition containing rebaudioside A (RA) is provided;

[0274] Add rhubarb glycoside (RU) to the sweetener composition.

[0275] 19. The method for reducing sweetness entanglement in a sweetener composition containing rebaudioside A (RA) according to technical solution 18, wherein the sweetener composition has a sweetness entanglement time X, wherein the sweetness entanglement time X is reduced by at least 30%, preferably the sweetness entanglement time is reduced by at least 20%, and more preferably the sweetness entanglement time is reduced by at least 10%.

[0276] 20. A composition comprising two groups of SG, the first group of SG comprising rhubarb glycoside (RU), and the second group of SG comprising rebaudioside D (RD) and / or rebaudioside M (RM).

[0277] 21. The composition according to technical solution 20, wherein the weight ratio of the first group to the second group SG is 1:99 to 99:1.

[0278] 22. The composition according to technical solution 20 or 21, wherein the composition comprises rebaudioside D (RD) and rhubarb glycoside (RU), wherein the composition has reduced sweetness entanglement compared to RD without RU.

[0279] 23. The composition according to technical solution 22, wherein the weight ratio of RD to RU is 20:1 to 5:1, preferably 9:1 to 7.5:2.5.

[0280] 24. The composition according to technical solution 20 or 21, wherein the composition comprises rebaudioside M (RM) and rhubarb glycoside (RU), wherein the composition has reduced sweetness entanglement compared to RM without RU.

[0281] 25. The composition according to technical solution 24, wherein the weight ratio of RM to RU is 20:1 to 5:1, preferably 9:1 to 7.5:2.5.

[0282] The following paragraphs, listed consecutively from 1 to 201, provide various aspects of the invention. In one embodiment, in the first paragraph (1), the invention provides a composition comprising SGs from Table A, said composition comprising at least two low molecular weight (LMWSG) steviol glycosides (SGs) with a molecular weight equal to or less than 965 Daltons.

[0283] 2. The composition according to paragraph 1, wherein the SG comprises two or more related SvGn#1, steviol monosaccharide, steviol monosaccharide A, SG-4, durcuroside A1, isosteviol disaccharide, Reb-G1, raspberry glycoside, steviol disaccharide, related SvGn#3, Reb-F1, Reb-R1, steviol glycoside F (SG-1), SG-Unk1, durcuroside A, durcuroside B (JECFA C), SG-3, steviol glycoside D, isoReb B, isosteviol glycoside, Reb B, Reb G, Reb-KA, SG-13, steviol glycoside, steviol glycoside B (SG-15), Reb F, Reb R, SG-Unk2, SG-Unk3, Reb F3 (SG-11), Reb F2 (SG-14), Reb C, Reb C2 / Reb S, Stevioside E (SG-9), Stevioside E2, SG-10, Reb L1, SG-2, Reb A3 (SG-8), Iso-Reb A, Reb A, Reb A2 (SG-7), Reb E and Reb H1.

[0284] 3. The composition according to paragraph 1 or 2, comprising two or more SGs with a molecular weight equal to or less than 949 Daltons.

[0285] 4. The composition according to paragraph 1 or 2, comprising two or more SGs with a molecular weight equal to or less than 935 Daltons.

[0286] 5. The composition according to paragraph 1 or 2, comprising two or more SGs with a molecular weight equal to or less than 803 Daltons.

[0287] 6. The composition according to paragraph 1 or 2, comprising two or more SGs with a molecular weight equal to or less than 787 Daltons.

[0288] 7. The composition according to paragraph 1 or 2, comprising two or more SGs with a molecular weight equal to or less than 773 Daltons.

[0289] 8. The composition according to paragraph 1 or 2, comprising two or more SGs with a molecular weight equal to or less than 675 Daltons.

[0290] 9. The composition according to paragraph 1 or 2, comprising two or more SGs with a molecular weight equal to or less than 641 Daltons.

[0291] 10. The composition according to paragraph 1 or 2, comprising two or more SGs with a molecular weight equal to or less than 625 Daltons.

[0292] 11. The composition according to paragraph 1 or 2, comprising two or more SGs with a molecular weight equal to or less than 611 Daltons.

[0293] 12. The composition according to paragraph 1 or 2, comprising two or more SGs with a molecular weight equal to or less than 479 Daltons.

[0294] 13. The composition according to paragraph 1 or 2, comprising two or more SGs with a molecular weight equal to or less than 457 Daltons.

[0295] 14. The composition according to paragraph 1, wherein the SGs are steviol monosaccharide, steviol disaccharide, or raspberry glycoside.

[0296] 15. The composition according to any one of paragraphs 1 to 14, wherein the composition is dissolved in a solution.

[0297] 16. The composition according to paragraph 15, wherein the composition is present at a concentration of about 1 ppm to about 2000 ppm.

[0298] 17. A composition comprising SGs from Table A, the composition comprising about 50 to about 70 wt% of RAs comprising all SGs in the composition and more than 10 to about 30 wt% of one or more SGs having a molecular weight of less than or equal to 965 Daltons comprising all SGs in the composition.

[0299] 18. The composition according to paragraph 17, wherein the SG comprises related SvGn#1, steviol monosaccharide, steviol monosaccharide A, SG-4, durcuryl glycoside A1, isosteviol disaccharide, Reb-G1, raspberry glycoside, steviol disaccharide, related SvGn#3, Reb-F1, Reb-R1, steviol glycoside F (SG-1), SG-Unk1, durcuryl glycoside A, durcuryl glycoside B (JECFA C), SG-3, steviol glycoside D, isoReb B, isosteviol glycoside, Reb B, Reb G, Reb-KA, SG-13, steviol glycoside, steviol glycoside B (SG-15), Reb F, Reb R, SG-Unk2, SG-Unk3, Reb F3 (SG-11), RebF2 (SG-14), Reb C, Reb One or more of C2 / RebS, stevioside E (SG-9), stevioside E2, SG-10, Reb L1, SG-2, Reb A3 (SG-8), isoReb A, Reb A, Reb A2 (SG-7), Reb E, and Reb H1.

[0300] 19. The composition according to paragraph 17 or 18, comprising one or more SGs with a molecular weight equal to or less than 949 Daltons.

[0301] 20. The composition according to paragraph 17 or 18, comprising one or more SGs with a molecular weight equal to or less than 935 Daltons.

[0302] 21. The composition according to paragraph 17 or 18, comprising one or more SGs with a molecular weight equal to or less than 803 Daltons.

[0303] 22. The composition according to paragraph 17 or 18, comprising one or more SGs with a molecular weight equal to or less than 787 Daltons.

[0304] 23. The composition according to paragraph 17 or 18, comprising one or more SGs with a molecular weight equal to or less than 773 Daltons.

[0305] 24. The composition according to paragraph 17 or 18, comprising one or more SGs with a molecular weight equal to or less than 675 Daltons.

[0306] 25. The composition according to paragraph 17 or 18, comprising one or more SGs with a molecular weight equal to or less than 641 Daltons.

[0307] 26. The composition according to paragraph 17 or 18, comprising one or more SGs with a molecular weight equal to or less than 625 Daltons.

[0308] 27. The composition according to paragraph 17 or 18, comprising one or more SGs with a molecular weight equal to or less than 611 Daltons.

[0309] 28. The composition according to paragraph 17 or 18, comprising one or more SGs with a molecular weight equal to or less than 479 Daltons.

[0310] 29. The composition according to paragraph 17 or 18, comprising one or more SGs with a molecular weight equal to or less than 457 Daltons.

[0311] 30. The composition according to paragraph 17, wherein the SGs are steviol monosaccharide, steviol disaccharide, or raspberry glycoside.

[0312] 31. The composition according to any one of paragraphs 17 to 30, wherein the composition further comprises about 5 to about 15 wt% of RB in all SGs in the composition.

[0313] 32. The composition according to any one of paragraphs 17 to 31, wherein the composition is dissolved in a solution.

[0314] 33. The composition according to paragraph 32, wherein the composition is present at a concentration of about 1 ppm to about 2000 ppm, preferably 5-2000 ppm, more preferably 5-1000 ppm, more preferably 5-500 ppm, and most preferably 5-200 ppm.

[0315] 34. A composition comprising SGs from Table A, the composition comprising a stevia extract containing about 50 to about 70 wt% RA and about 5 to about 15 wt% RB of all SGs in the composition, and one or more SGs having a molecular weight of less than or equal to 965 Daltons, comprising more than about 10 to about 30 wt% of all SGs in the composition.

[0316] 35. The composition according to paragraph 34, wherein the SGs comprise related SvGn#1, steviol monosaccharide, steviol monosaccharide A, SG-4, durcuryl glycoside A1, isosteviol disaccharide, Reb-G1, raspberry glycoside, steviol disaccharide, related SvGn#3, Reb-F1, Reb-R1, steviol glycoside F (SG-1), SG-Unk1, durcuryl glycoside A, durcuryl glycoside B (JECFA C), SG-3, steviol glycoside D, isoReb B, isosteviol glycoside, Reb B, Reb G, Reb-KA, SG-13, steviol glycoside, steviol glycoside B (SG-15), RebF, RebR, SG-Unk2, SG-Unk3, Reb F3 (SG-11), Reb F2 (SG-14), Reb C, Reb C2 / Reb S, Stevioside E (SG-9), Stevioside E2, SG-10, Reb L1, SG-2, Reb A3 (SG-8), Iso-Reb A, Reb A, Reb A2 (SG-7), Reb E and RebH1.

[0317] 36. The composition according to paragraph 34 or 35, comprising one or more SGs with a molecular weight equal to or less than 949 Daltons.

[0318] 37. The composition according to paragraph 34 or 35, comprising one or more SGs with a molecular weight equal to or less than 935 Daltons.

[0319] 38. The composition according to paragraph 34 or 35, comprising one or more of the SGs having a molecular weight equal to or less than 803 Daltons.

[0320] 39. The composition according to paragraph 34 or 35, comprising one or more SGs with a molecular weight equal to or less than 787 Daltons.

[0321] 40. The composition according to paragraph 34 or 35, comprising one or more SGs with a molecular weight equal to or less than 773 Daltons.

[0322] 41. The composition according to paragraph 34 or 35, comprising one or more SGs with a molecular weight equal to or less than 675 Daltons.

[0323] 42. The composition according to paragraph 34 or 35, comprising one or more SGs with a molecular weight equal to or less than 641 Daltons.

[0324] 43. The composition according to paragraph 34 or 35, comprising one or more SGs with a molecular weight equal to or less than 625 Daltons.

[0325] 44. The composition according to paragraph 34 or 35, comprising one or more SGs with a molecular weight equal to or less than 611 Daltons.

[0326] 45. The composition according to paragraph 34 or 35, comprising one or more SGs with a molecular weight equal to or less than 479 Daltons.

[0327] 46. ​​The composition according to paragraph 34 or 35, comprising one or more SGs with a molecular weight equal to or less than 457 Daltons.

[0328] 47. The composition according to paragraph 34, wherein the SGs are steviol monosaccharide, steviol disaccharide, or raspberry glycoside.

[0329] 48. The composition according to any one of paragraphs 34 to 47, wherein the composition is dissolved in a solution.

[0330] 49. The composition according to paragraph 48, wherein the composition is present at a concentration of about 1 ppm to about 2000 ppm, preferably 5-2000 ppm, more preferably 5-1000 ppm, more preferably 5-500 ppm, and most preferably 5-200 ppm.

[0331] 50. A composition comprising a sweet tea extract, a stevia extract, a monk fruit extract, a glycosylated sweet tea extract, a glycosylated stevia extract, a glycosylated monk fruit extract, a glycosylated sweet tea glycoside, a glycosylated steviol glycoside, a glycosylated monk fruit glycoside, and mixtures thereof, and one or more SGs with a molecular weight of less than or equal to 965 Daltons, comprising about 10 wt% to about 50 wt% of all SGs in the composition.

[0332] 51. The composition according to paragraph 50, wherein the stevia extract comprises one or more stevia extract components.

[0333] 52. The composition according to paragraph 51, wherein the stevia extract component is one or more of rebaudioside A, rebaudioside B, rebaudioside D, rebaudioside E, rebaudioside M, rebaudioside O, or a mixture thereof.

[0334] 53. The composition according to paragraph 52, wherein the stevia extract component is rebaudioside A, having a purity of 20%, 30%, 40%, 50%, 60%, 80%, 90%, 95%, 97%, 98%, 99%, or 100%.

[0335] 54. The composition according to paragraph 52, wherein the stevia extract component is in salt form.

[0336] 55. The composition according to paragraph 50, wherein the monk fruit extract comprises one or more mogroside extract components.

[0337] 56. The composition according to paragraph 55, wherein the mogroside extract component is one or more of mogroside V, mogroside IV, symmonoside I, 11-oxomogroside V, and mixtures thereof.

[0338] 57. The composition according to paragraph 56, wherein the mogroside extract component is in salt form.

[0339] 58. The composition according to paragraph 50, wherein the glycosylated stevia extract comprises glycosylated products of steviol, steviol glycoside, steviol disaccharide, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, rebaudioside O, rebaudioside H, rebaudioside I, rebaudioside L, rebaudioside N, rebaudioside K, rebaudioside J, raspberry glycoside, durqueside A, or mixtures thereof.

[0340] 59. The composition according to paragraph 50, wherein the glycosylated steviol glycosides comprise glycosylated products of steviol, steviol glycoside, steviol disaccharide, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, rebaudioside O, rebaudioside H, rebaudioside I, rebaudioside L, rebaudioside N, rebaudioside K, rebaudioside J, raspberry glycoside, durqueside A, or mixtures thereof.

[0341] 60. The composition according to paragraph 59, wherein the glycosylated steviol glycoside is in salt form.

[0342] 61. The composition according to paragraph 50, wherein the glycosylated mogroside extract comprises glycosylated mogroside II, glycosylated mogroside III, glycosylated mogroside IV, glycosylated mogroside V, glycosylated siamansiside I or glycosylated 11-oxidized mogroside V and mixtures thereof.

[0343] 62. The composition according to paragraph 50, wherein the glycosylated mogroside comprises glycosylated mogroside II, glycosylated mogroside III, glycosylated mogroside IV, glycosylated mogroside V, glycosylated symbioside I, or glycosylated 11-oxidized mogroside V and mixtures thereof.

[0344] 63. The composition according to paragraph 62, wherein the glycosylated mogroside is in salt form.

[0345] 64. The composition according to any one of paragraphs 1 to 63 further comprises a salt.

[0346] 65. The composition according to paragraph 64, wherein the salt comprises sodium carbonate, sodium bicarbonate, sodium chloride, potassium chloride, magnesium chloride, sodium sulfate, magnesium sulfate, potassium sulfate, and mixtures thereof.

[0347] 66. The composition according to any one of paragraphs 1 to 65 further comprises a non-SG and non-MG sweetener.

[0348] 67. The composition according to paragraph 66, wherein the sweetener comprises sorbitol, xylitol, mannitol, aspartame, acesulfame potassium, neotame, erythritol, trehalose, raffinose, cellobiose, tagatose, and DOLCIA PRIMA. TM Allulose, inulin, N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-α-aspartic acid]-L-phenylalanine 1-methyl ester, glycyrrhizin, sodium cyclohexanesulfonate and mixtures thereof.

[0349] 68. The composition according to any one of paragraphs 1 to 67, wherein one or more SGs are low molecular weight SG(s).

[0350] 69. The composition according to paragraph 68, wherein one or more SG(s) have a molecular weight of less than or equal to 787 and comprise the associated SvGn#1, steviol monosaccharide, steviol monosaccharide A, SG-4, durqueside A1, isosteviol disaccharide, Reb-G1, raspberry glycoside, steviol disaccharide, the associated SvGn#3, Reb-F1, Reb-R1, steviol glycoside F (SG-1), SG-Unk1, durqueside A, durqueside B (JECFA C), SG-3, steviol glycoside D, and mixtures thereof.

[0351] 70. The composition according to any one of paragraphs 1 to 67, wherein one or more SGs comprise a free carboxyl group, and the SGs comprise steviol monosaccharide, SG-4, Duke glycoside A1, isosteviol disaccharide, reb-G1, steviol disaccharide, reb-F1, reb-R1, Duke glycoside, SG-3, isorereb B, reb B, reb L1, and mixtures thereof.

[0352] 71. The composition according to paragraph 70, wherein the carboxyl group is present in the form of a salt.

[0353] 72. A composition comprising rebaudioside D, rebaudioside M, a mixture of rebaudioside D and rebaudioside M, or a mixture of rebaudioside A, rebaudioside D and rebaudioside M, and SG (LMWSG) with a molecular weight equal to or less than 965 Daltons.

[0354] 73. The composition according to paragraph 72, wherein the LMWSG has a molecular weight of less than or equal to 787.

[0355] 74. The composition according to paragraph 72 or 73, wherein LMWSG comprises the associated SvGn#1, steviol monosaccharide, steviol monosaccharide A, SG-4, durqueside A1, isosteviol disaccharide, Reb-G1, raspberry glycoside, steviol disaccharide, the associated SvGn#3, Reb-F1, Reb-R1, steviol glycoside F (SG-1), SG-Unk1, durqueside A, durqueside B (JECFA C), SG-3, steviol glycoside D, and mixtures thereof.

[0356] 75. The composition according to any one of paragraphs 72 to 74, wherein the LMWSG comprises a free carboxyl group, and the SG comprises steviol monosaccharide, SG-4, Duke glycoside A1, isosteviol disaccharide, reb-G1, steviol disaccharide, reb-F1, reb-R1, Duke glycoside, SG-3, isorereb B, reb B, reb L1, and mixtures thereof.

[0357] 76. The composition according to paragraph 75, wherein the carboxyl group is present in the form of a salt.

[0358] 77. The composition according to any one of paragraphs 1 to 76, wherein the preparation of steviol glycosides having a carboxylate or enzymatically converted steviol glycosides from steviol glycoside starting materials is carried out using a method comprising the steps of:

[0359] The steviol glycoside starting material is contacted with an alkali or an enzyme to provide hydrolyzed steviol glycosides or enzymatically converted steviol glycosides with carboxylate groups as a product mixture, such that the composition further comprises the product mixture.

[0360] 78. The composition according to paragraph 77, wherein the steviol glycoside starting material comprises rebaudioside A, rebaudioside C, rebaudioside D, rebaudioside E, steviol glycoside, raspberry glycoside, and mixtures thereof.

[0361] 79. The composition according to paragraph 77, wherein the product mixture comprises steviol glycoside carboxylate, unhydrolyzed steviol glycoside raw material, base, and optionally caramelization product.

[0362] 80. The composition according to paragraph 79 further comprises the following steps:

[0363] The steviol glycoside carboxylate, unhydrolyzed steviol glycoside starting material, base, and optionally caramelized product are contacted with an acid to provide free carboxylic acid steviol glycoside, unhydrolyzed steviol glycoside starting material, salt, and optionally caramelized product as a reaction mixture, such that the composition further comprises the reaction mixture.

[0364] 81. The composition according to any one of paragraphs 77 to 80 further comprises the step of separating each component of the reaction mixture to provide one or more purified products from the reaction mixture in the composition.

[0365] 82. The composition according to any one of paragraphs 1 to 81, wherein the percentage content of each low molecular weight SG in the composition is capable of reducing, eliminating or masking delay.

[0366] 83. The composition according to any one of paragraphs 1 to 81, wherein the percentage content of each low molecular weight SG in the composition is capable of reducing, eliminating or masking aftertaste, metallic taste, bitterness or licorice taste.

[0367] 84. The composition according to any one of paragraphs 1 to 81, compared with an untreated sweet green tea extract, SG extract, MG extract, GSG or GMG composition, wherein the percentage of each low molecular weight SG in the composition provides an improved flavor profile.

[0368] 85. The composition according to any one of paragraphs 1 to 84, wherein the composition is used as a flavoring agent or a sweetener.

[0369] 86. An oral consumer composition comprising any one of the compositions described in paragraphs 1-84.

[0370] 87. The oral consumer composition according to paragraph 86, wherein the one or more LMWSG(s) with a molecular weight less than or equal to 965 Daltons constitute at least 1 ppm, 5 ppm, 10 ppm, 20 ppm, 30 ppm, 40 ppm, 50 ppm, 60 ppm, 70 ppm, 80 ppm, 90 ppm, 100 ppm, 150 ppm, 200 ppm, 300 ppm, 400 ppm, 600 ppm, 800 ppm, 1000 ppm, 1200 ppm, 1500 ppm, 2000 ppm, or 5000 ppm of the entire oral consumer composition.

[0371] 88. A method for preparing steviol glycosides containing carboxylates or enzymatically converted steviol glycosides from steviol glycoside raw materials, comprising the following steps:

[0372] The starting material of steviol glycoside is contacted with a base or enzyme to provide a mixture of products containing hydrolyzed steviol glycosides with carboxylate moieties or enzymatically converted steviol glycosides.

[0373] 89. The method according to paragraph 88, wherein the steviol glycoside starting material comprises rebaudioside A, rebaudioside C, rebaudioside D, rebaudioside E, steviol glycoside, raspberry glycoside, and mixtures thereof.

[0374] 90. The method according to paragraph 88, wherein the product mixture comprises steviol glycoside carboxylate, unhydrolyzed steviol glycoside raw material, base, and optionally caramelization product.

[0375] 91. The method described in paragraph 90 further includes the following steps:

[0376] The steviol glycoside carboxylate, unhydrolyzed steviol glycoside starting material, base, and optional caramelization product are contacted with an acid to provide free carboxylic acid steviol glycoside, unhydrolyzed steviol glycoside starting material, salt, and optional caramelization product as a reaction mixture.

[0377] 92. The method according to any one of paragraphs 88 to 91 further includes the step of separating each component of the reaction mixture to provide one or more purified products from the reaction mixture.

[0378] 93. The method according to any one of paragraphs 88 to 92, wherein the product mixture, the reaction mixture, or a purified product from the product mixture or the reaction mixture may be added to the composition according to any one of paragraphs 1 to 76.

[0379] 94. A flavoring or sweetener composition comprising steviol glycosides, wherein low molecular weight steviol glycosides with a molecular weight less than or equal to 787 are present in solution at concentrations of 1 ppm, 5 ppm, 10 ppm, 20 ppm, 30 ppm, 40 ppm, 50 ppm, 60 ppm, 70 ppm, 80 ppm, 90 ppm, 100 ppm, 150 ppm, 200 ppm, 300 ppm, 400 ppm, 600 ppm, 800 ppm, 1000 ppm, 1200 ppm, 1500 ppm, 2000 ppm, or 5000 ppm.

[0380] 95. A flavoring or sweetener composition comprising a steviol glycoside consisting of at least one low molecular weight steviol glycoside (LMWSGs).

[0381] 96. The flavoring or sweetener composition according to paragraph 95, wherein the content of LMWSGs in the composition is from about 0.5% to about 99.5% by weight of the composition.

[0382] 97. A flavoring or sweetener composition comprising steviol glycosides and at least one LMWSG.

[0383] 98. The flavoring or sweetener composition according to paragraph 96, wherein the content of LMWSGs in the composition is from about 0.5% to about 99.5% by weight of the composition.

[0384] 99. A stevia composition comprising one or more stevia glycosides selected from steviol monosaccharides, steviol disaccharides, raspberry glycosides, and dulcine.

[0385] 100. The stevia composition according to paragraph 99, wherein the stevia composition can be used as a flavoring agent or a sweetener.

[0386] 101. The stevia composition according to paragraph 100, wherein the stevia composition improves the mouthfeel and / or reduces the tangled flavor profile.

[0387] 102. The stevia composition according to any one of paragraphs 99-101, wherein the concentration of the stevia composition is higher than 5 ppm, 10 ppm, 50 ppm, 100 ppm, 200 ppm, 500 ppm, 1000 ppm, 2000 ppm, or 5000 ppm.

[0388] 103. The stevia composition according to any one of paragraphs 99-101, wherein the stevia composition is obtained by fermentation, enzymatic processing or chemical synthesis, for example by hydrolysis of stevia glycosides.

[0389] 104. A composition of steviol glycosides comprising at least two steviol glycosides.

[0390] 105. The steviol glycoside composition described in paragraph 104, wherein one steviol glycoside is selected from rebaudioside A (RA), rebaudioside B (RB), rebaudioside D (RD), or rebaudioside M (RM) and mixtures thereof.

[0391] 106. The composition described in paragraph 104, wherein a steviol glycoside is selected from LMWSGs and mixtures thereof.

[0392] 107. The composition described in paragraph 1 or paragraph 2, wherein the SGs are derived from sweet tea, stevia leaves, enzymatic conversion, fermentation, or chemical synthesis.

[0393] 108. The composition described in paragraph 1 or paragraph 2, wherein the SGs have a parental structure of the following formula Sv or iso-Sv:

[0394] or

[0395] R1 and R2 are substituents selected from glucosyl (G), rhamnosyl (R), xylose (X), deoxyglucosyl (dG), fructose (F), arabinose (A), and galactosyl (Ga).

[0396] 109. The composition described in paragraph 108, wherein the SGs have a structure represented by the formula SvGn, SvR1Gp, SvX1Gm, SvdG1Gq, Iso-SvGr, SvF1G3, SvA1G4 or SvGa1G4, wherein,

[0397] The values ​​of n, p, m, q, and r are integers, and represent the number of the corresponding substitution bases, respectively.

[0398] n is 1 to 6; p is 1 to 6; m is 1 to 5; q is 2 to 3; and r is 2 to 4.

[0399] 110. The composition described in paragraphs 1, 2 or any of paragraphs 108 to 109 comprises one or more SGs having a molecular weight equal to or less than 949 Daltons.

[0400] 111. The composition described in paragraphs 1, 2 or any of paragraphs 108 to 109 comprises one or more SGs having a molecular weight equal to or less than 935 Daltons.

[0401] 112. The composition described in paragraphs 1, 2 or any of paragraphs 108 to 109 comprises one or more SGs having a molecular weight equal to or less than 803 Daltons.

[0402] 113. The compositions described in paragraphs 1, 2 or any of paragraphs 108 to 109 include one or more SGs having a molecular weight equal to or less than 787 Daltons.

[0403] 114. The compositions described in paragraphs 1, 2 or any of paragraphs 108 to 109 include one or more SGs having a molecular weight equal to or less than 773 Daltons.

[0404] 115. The compositions described in paragraphs 1, 2 or any of paragraphs 108 to 109 include one or more SGs having a molecular weight equal to or less than 675 Daltons.

[0405] 116. The compositions described in paragraphs 1, 2 or any of paragraphs 108 to 109 include one or more SGs having a molecular weight equal to or less than 641 Daltons.

[0406] 117. The compositions described in paragraphs 1, 2 or any of paragraphs 108 to 109 include one or more SGs having a molecular weight equal to or less than 625 Daltons.

[0407] 118. The compositions described in paragraphs 1, 2 or any of paragraphs 108 to 109 include one or more SGs having a molecular weight equal to or less than 611 Daltons.

[0408] 119. The compositions described in paragraphs 1, 2 or any of paragraphs 108 to 109 include one or more SGs having a molecular weight equal to or less than 479 Daltons.

[0409] 120. The compositions described in paragraphs 1, 2 or any of paragraphs 108 to 109 include one or more SGs having a molecular weight equal to or less than 457 Daltons.

[0410] 121. The composition described in paragraphs 1, 2 or any one of paragraphs 108 to 109, wherein the SGs are steviol monosaccharide glycoside, steviol disaccharide glycoside, raspberry glycoside or durcuric acid glycoside B.

[0411] 122. The composition described in any one of paragraphs 1, 2 or 108 to 121, wherein the composition is dissolved in a solution.

[0412] 123. The composition described in paragraph 122, wherein the concentration of the composition is about 0 ppm, preferably about 1 ppm, preferably about 5 ppm, preferably about 10 ppm, preferably about 20 ppm to about 200 ppm, preferably 1000 ppm, preferably about 2000 ppm.

[0413] 124. The composition described in paragraph 121 or paragraph 122, wherein the concentration of the raspberry glycoside is less than about 100 ppm.

[0414] 125. The composition described in paragraph 121 or paragraph 122, wherein the concentration of the steviol monosaccharide is less than about 65 ppm.

[0415] 126. The composition described in paragraph 121 or paragraph 122, wherein the concentration of the ducreidine B is less than about 160 ppm.

[0416] 127. The composition described in paragraph 121 or paragraph 122, wherein the concentration of the steviol disaccharide is less than about 100 ppm.

[0417] 128. The composition described in paragraphs 1, 2 or any one of paragraphs 107 to 127, wherein the composition is used as a flavor modifier or flavor enhancer.

[0418] 129. The composition described in paragraph 128, wherein the composition is used to enhance the mouthfeel and reduce the lingering taste.

[0419] 130. A method for preparing the composition described in paragraphs 1, 2, or any one of paragraphs 107 to 121, wherein the method comprises the step of adding an alkaline-hydrolyzed stevia extract.

[0420] 131. A composition comprising two groups of SGs, the first group of SGs comprising one or more SGs described in paragraphs 1, 2 or any one of paragraphs 107 to 109, and the second group of SGs comprising one or more SGs selected from RA, RB, RD, RM, steviol glycosides, RC and combinations thereof.

[0421] 132. The composition described in paragraph 131, wherein the weight ratio of the first group to the second group SG is 1:99, 2:98, 3:97, 4:96, 5:95, 6:94, 7:93, 8:92, 9:91, 10:90, 11:89, 12:88, 13:87, 14:86, 15:85, 16:84, 17:83, 18:82, 19:81, 20:80, 21:79, 22 :78, 23:77, 24:76, 25:75, 26:74, 27:73, 28:72, 29:71, 30:70, 31:69, 32:68, 33:67, 34:66, 35:65, 36:64, 37:63, 38:62, 39:61, 40:60, 41:59, 42:58, 43:57, 44:56, 45:55, 46:54, 47:5 3, 48:52, 49:51, 50:50, 51:49, 52:48, 53:47, 54:46, 55:45, 56:44, 57:43, 58:42, 59:41, 60:40, 61:39, 62:38, 63:37, 64:36, 65:35, 66:37, 67:33, 68:32, 69:31, 70:30, 71:29, 72:28 73:27, 74:26, 75:25, 76:24, 77:23, 78:22, 79:21, 80:20, 81:19, 82:18, 83:17, 84:16, 85:15, 86:14, 87:13, 88:12, 89:11, 90:10, 91:9, 92:8, 93:7, 94:6, 95:5, 96:4, 97:3, 98:2 or 99:1.

[0422] 133. The composition described in paragraph 131 or paragraph 132, wherein the first group of SG is present in a content of less than 50 wt%, preferably less than 40 wt%, preferably less than 30 wt%, preferably less than 20 wt%, preferably less than 10 wt%, more preferably less than 5 wt%, and even more preferably less than 1 wt%.

[0423] 134. A method for reducing sweetness entanglement in a sweetener composition, comprising the steps of:

[0424] A sweetener composition having a sweetness wrapping time of X is provided;

[0425] Adding low molecular weight steviol glycosides (LMWSG) to the sweetener composition reduces the sweetness entanglement time X by at least 30%.

[0426] 135. The method described in paragraph 134, wherein the sweetness wrapping time is reduced by at least 20%.

[0427] 136. The method described in paragraph 134, wherein the sweetness wrapping time is reduced by at least 10%.

[0428] 137. The method described in any one of paragraphs 134-136, wherein the LMWSG is selected from the group consisting of steviol monosaccharide, steviol disaccharide, durcuric acid, raspberry glycoside and mixtures thereof.

[0429] 138. The method described in any of paragraphs 134-137, wherein the sweetening composition comprises thomaline.

[0430] 139. The composition described in paragraph 50, wherein the one or more SGs with a molecular weight less than or equal to 965 Daltons are present in an amount greater than about 10 to about 30 wt% of all SGs in the composition.

[0431] 140. The oral consumer compositions described in paragraph 86, wherein the oral consumer compositions are beverages, foods, pharmaceutical compositions, edible gel mixtures and compositions, dental compositions, or beverage products.

[0432] 141. The oral consumer composition described in paragraph 86, wherein one or more LMWSG(s) with a molecular weight less than or equal to 965 Daltons constitute about 1 ppm to about 5000 ppm of the total oral consumer composition.

[0433] 142. The oral consumer composition described in paragraph 141, wherein the one or more LMWSG(s) constitute about 5 ppm to about 5000 ppm of the total oral consumer composition.

[0434] 143. The oral consumer composition described in paragraph 142, wherein the one or more LMWSG(s) constitute about 5 ppm to about 3000 ppm of the total oral consumer composition.

[0435] 144. The oral consumer composition described in paragraph 143, wherein the one or more LMWSG(s) constitute about 5 ppm to about 1000 ppm of the total oral consumer composition.

[0436] 145. The oral consumer composition described in paragraph 144, wherein the one or more LMWSG(s) constitute about 5 ppm to about 500 ppm in the total oral consumer composition.

[0437] 146. The oral consumer composition described in paragraph 145, wherein the one or more LMWSG(s) constitute about 5 ppm to about 200 ppm of the total oral consumer composition.

[0438] 147. The flavoring or sweetener composition described in paragraph 94, wherein the low molecular weight steviol glycoside is present in solution in the range of about 5 ppm to about 5000 ppm.

[0439] 148. The flavoring or sweetener composition described in paragraph 94, wherein the low molecular weight steviol glycoside is present in solution in the range of about 5 ppm to about 3000 ppm.

[0440] 149. The flavoring or sweetener composition described in paragraph 94, wherein the low molecular weight steviol glycoside is present in solution in the range of about 5 ppm to about 1000 ppm.

[0441] 150. The flavoring or sweetener composition described in paragraph 94, wherein the low molecular weight steviol glycoside is present in solution in the range of about 5 ppm to about 500 ppm.

[0442] 151. The flavoring or sweetener composition described in paragraph 94, wherein the low molecular weight steviol glycoside is present in solution in the range of about 5 ppm to about 200 ppm.

[0443] 152. The flavoring or sweetener composition described in paragraph 94, wherein the low molecular weight steviol glycoside is present in solution at a concentration of about 1 ppm, 5 ppm, 10 ppm, 20 ppm, 30 ppm, 40 ppm, 50 ppm, 60 ppm, 70 ppm, 80 ppm, 90 ppm, 100 ppm, 150 ppm, 200 ppm, 300 ppm, 400 ppm, 600 ppm, 800 ppm, 1000 ppm, 1200 ppm, 1500 ppm, 2000 ppm, or 5000 ppm.

[0444] 153. The stevia composition described in any one of paragraphs 99-101, wherein the content of the stevia composition is from about 5 ppm to about 3000 ppm.

[0445] 154. The stevia composition described in any one of paragraphs 99-101, wherein the content of the stevia composition is from about 5 ppm to about 1000 ppm.

[0446] 155. The stevia composition described in any one of paragraphs 99-101, wherein the content of the stevia composition is from about 5 ppm to about 500 ppm.

[0447] 156. The stevia composition according to any one of paragraphs 99-101, wherein the content of the stevia composition is from about 5 ppm to about 200 ppm.

[0448] 157. The stevia composition described in any one of paragraphs 99-101, wherein the content of the stevia composition is higher than 5 ppm, 10 ppm, 50 ppm, 100 ppm, 200 ppm, 500 ppm, 1000 ppm, 2000 ppm or 5000 ppm.

[0449] 158. The composition described in paragraph 122, wherein the composition is present at a concentration of about 5 ppm to about 2000 ppm.

[0450] 159. The composition described in paragraph 122, wherein the composition is present at a concentration of about 5 ppm to about 1000 ppm.

[0451] 160. The composition described in paragraph 122, wherein the composition is present at a concentration of about 5 ppm to about 500 ppm.

[0452] 161. The composition described in paragraph 122, wherein the composition is present at a concentration of about 5 ppm to about 200 ppm.

[0453] 162. The composition described in paragraph 122, wherein the composition is present at a concentration of about 1 ppm, about 5 ppm, about 10 ppm, about 20 ppm, about 200 ppm, about 1000 ppm or about 2000 ppm.

[0454] 163. The composition described in paragraph 131, wherein the weight ratio of the first group SG and the second group SG is 1:99, 2:98, 3:97, 4:96, 5:95, 6:94, 7:93, 8:94, 9:91, 10:90, 11:89, 12:88, 13:87, 14:86, 15:85, 16:84, 17:83, 18:82, 19:81, 20:80, or 21:79. 22:78, 23:77, 24:76, 25:75, 26:74, 27:73, 28:72, 29:71, 30:70, 31:69, 32:68, 33:67, 34:66, 35:65, 36:64, 37:63, 38:62, 39:61, 40:60, 41:59, 42:58, 43:57, 44:56, 45:55, 46:54, 47: 53, 48:52, 49:51, 50:50, 51:49, 52:48, 53:47, 54:45, 55:45, 56:44, 57:43, 58:42, 59:41, 60:40, 61:39, 62:38, 63:37, 64:36, 65:35, 66:34, 67:33, 68:32, 69:31, 70:30, 71:29, 72:28 73:27, 74:26, 75:25, 76:24, 77:23, 78:22, 79:21, 80:20, 81:19, 82:18, 83:17, 84:16, 85:15, 86:14, 87:13, 88:12, 89:11, 90:10, 91:9, 92:8, 93:7, 94:6, 95:5, 96:4, 97:3, 98:2 or 99:1.

[0455] 164. The stevia composition described in any one of paragraphs 1-85 further comprises one or more monoatins and their salts (monatins SS, RR, RS, SR), curculigoside, glycyrrhizic acid and its salts, sematrandine, monellin, mabinlin, brassinoside, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, and pholoside. isoside I, amygdalin I, abrusoside A, and cyclocarioside I; sugar alcohols such as erythritol, sucralose, acesulfame potassium and its salts, such as acesulfame K and acesulfame potassium; N-(L-α-aspartic acid)-L-phenylalanine methyl ester (aspartame), N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-α [-Aspartyl]-L-phenylalanine (Advansat), N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-α-aspartyl]-L-phenylalanine-1-methyl ester (ANS9801), alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclamate, cyclohexanoic acid and its salts, neotame, trehalose, raffinose, cellobiose, tagatose, allose, inulin or neohesperidin dihydrochalcone (NHDC).

[0456] 165. The oral consumer composition described in paragraphs 86 or 87 further comprises one or more monocanthates and their salts (monatine SS, RR, RS, SR), curculigoside, glycyrrhizic acid and its salts, sematrandine, monellin, mabinlin, brassinoside, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, and pholoside. isoside I, amygdalin I, abrusoside A, and cyclocarioside I; sugar alcohols such as erythritol, sucralose, acesulfame potassium and its salts, such as acesulfame K and acesulfame potassium; N-(L-α-aspartic acid)-L-phenylalanine methyl ester (aspartame), N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-α [-Aspartyl]-L-phenylalanine (Advansat), N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-α-aspartyl]-L-phenylalanine-1-methyl ester (ANS9801), alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclamate, cyclohexanoic acid and its salts, neotame, trehalose, raffinose, cellobiose, tagatose, allose, inulin or neohesperidin dihydrochalcone (NHDC).

[0457] 166. The method described in any one of paragraphs 88-93 further comprises one or more monoatins and their salts (monatins SS, RR, RS, SR), curculigoside, glycyrrhizic acid and its salts, sematrandine, monellin, mabinlin, brassinoside, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, and phlomicin. Soside I, amygdalin I, abrusoside A, and cyclocarioside I; sugar alcohols such as erythritol, sucralose, acesulfame potassium and its salts, such as acesulfame K and acesulfame potassium; N-(L-α-aspartic acid)-L-phenylalanine methyl ester (aspartame), N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-α [-Aspartyl]-L-phenylalanine (Advansat), N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-α-aspartyl]-L-phenylalanine-1-methyl ester (ANS9801), alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclamate, cyclohexanoic acid and its salts, neotame, trehalose, raffinose, cellobiose, tagatose, allose, inulin or neohesperidin dihydrochalcone (NHDC).

[0458] 167. The flavoring or sweetener composition described in any one of paragraphs 94-98 further comprises one or more monocarbinols and their salts (monatin SS, RR, RS, SR), curculigoside, glycyrrhizic acid and its salts, semacarbinol, monellin, mabinlin, brassinoside, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, and pseudogentianin. lomisoside I, amygdalin I, abrusoside A, and cyclocarioside I; sugar alcohols such as erythritol, sucralose, acesulfame potassium and its salts, such as acesulfame K and acesulfame potassium; N-(L-α-aspartyl)-L-phenylalanine methyl ester (aspartame), N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl] [α-Aspartic]-L-phenylalanine (Advansat), N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-α-aspartic]-L-phenylalanine-1-methyl ester (ANS9801), alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclamate, cyclohexanoic acid and its salts, neotame, trehalose, raffinose, cellobiose, tagatose, allose, inulin or neohesperidin dihydrochalcone (NHDC).

[0459] 168. The stevia composition described in any one of paragraphs 99-103 further comprises one or more monoatins and their salts (monatins SS, RR, RS, SR), curculigoside, glycyrrhizic acid and its salts, sematrandine, monellin, mabinlin, brassinoside, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, and pseudogentianin. Misoside I, amygdalin I, abrusoside A, and cyclocarioside I; sugar alcohols such as erythritol, sucralose, acesulfame potassium and its salts, such as acesulfame K and acesulfame potassium; N-(L-α-aspartic acid)-L-phenylalanine methyl ester (aspartame), N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]- [α-Aspartic]-L-phenylalanine (Advansat), N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-α-aspartic]-L-phenylalanine-1-methyl ester (ANS9801), alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclamate, cyclohexanoic acid and its salts, neotame, trehalose, raffinose, cellobiose, tagatose, allose, inulin or neohesperidin dihydrochalcone (NHDC).

[0460] 169. The composition described in any one of paragraphs 104-133 further comprises one or more monocanthates and their salts (monatine SS, RR, RS, SR), curculigoside, glycyrrhizic acid and its salts, sematrandine, monellin, mabinlin, brassinoside, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, and pholoside. isoside I, amygdalin I, abrusoside A, and cyclocarioside I; sugar alcohols such as erythritol, sucralose, acesulfame potassium and its salts, such as acesulfame K and acesulfame potassium; N-(L-α-aspartic acid)-L-phenylalanine methyl ester (aspartame), N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-α [-Aspartyl]-L-phenylalanine (Advansat), N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-α-aspartyl]-L-phenylalanine-1-methyl ester (ANS9801), alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclamate, cyclohexanoic acid and its salts, neotame, trehalose, raffinose, cellobiose, tagatose, allose, inulin or neohesperidin dihydrochalcone (NHDC).

[0461] 170. The method for reducing sweetness entanglement in a sweet composition as described in any one of paragraphs 134-138, further comprising one or more monocanthates and their salts (monatine SS, RR, RS, SR), curculigoside, glycyrrhizic acid and its salts, sematrandine, monellin, mabinlin, brassinoside, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, and pseudogentianin. Phlomisoside I, periandrin I, abrusoside A, and cyclocarioside I; sugar alcohols such as erythritol, sucralose, acesulfame potassium and its salts such as acesulfame K and acesulfame potassium; N-(L-α-aspartic acid)-L-phenylalanine methyl ester (aspartame), N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl [α-Aspartic]-L-phenylalanine (Advansat), N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-α-aspartic]-L-phenylalanine-1-methyl ester (ANS9801), alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclamate, cyclohexanoic acid and its salts, neotame, trehalose, raffinose, cellobiose, tagatose, allose, inulin or neohesperidin dihydrochalcone (NHDC).

[0462] 171. The composition described in paragraph 139 further comprises one or more monocanthates and their salts (monatine SS, RR, RS, SR), curculigoside, glycyrrhizic acid and its salts, sematrandine, monellin, mabinlin, brassinoside, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, and phlomisos ide)I, amygdalin I, abrusoside A and cyclocarioside I, sugar alcohols such as erythritol, sucralose, acesulfame potassium and its salts, such as acetaminophen and acesulfame potassium; N-(L-α-aspartyl)-L-phenylalanine methyl ester (aspartame), N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-α- [Aspartyl]-L-phenylalanine (Advansat), N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-α-aspartyl]-L-phenylalanine-1-methyl ester (ANS9801), alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclamate, cyclohexanoic acid and its salts, neotame, trehalose, raffinose, cellobiose, tagatose, allose, inulin or neohesperidin dihydrochalcone (NHDC).

[0463] 172. The oral consumer composition described in any one of paragraphs 140-146 further comprises one or more monocanthates and their salts (monatine SS, RR, RS, SR), curculigoside, glycyrrhizic acid and its salts, sematrandine, monellin, mabinlin, brassinoside, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, and pseudogentianin. amygdalin I, periandrin I, abrusoside A, and cyclocarioside I; sugar alcohols such as erythritol, sucralose, acesulfame potassium and its salts, such as acesulfame potassium and acesulfame potassium; N-(L-α-aspartyl)-L-phenylalanine methyl ester (aspartame), N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl] [α-Aspartic]-L-phenylalanine (Advansat), N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-α-aspartic]-L-phenylalanine-1-methyl ester (ANS9801), alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclamate, cyclohexanoic acid and its salts, neotame, trehalose, raffinose, cellobiose, tagatose, allose, inulin or neohesperidin dihydrochalcone (NHDC).

[0464] 173. The flavoring or sweetener composition described in any one of paragraphs 147-152, further comprising one or more monocanthates and their salts (monatin SS, RR, RS, SR), curculigoside, glycyrrhizic acid and its salts, sematrandine, monellin, mabinlin, brassinoside, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, and pseudogentianin. lomisoside I, amygdalin I, abrusoside A, and cyclocarioside I; sugar alcohols such as erythritol, sucralose, acesulfame potassium and its salts, such as acetaminophen and acesulfame potassium; N-(L-α-aspartyl)-L-phenylalanine methyl ester (aspartame), N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl] [α-Aspartic]-L-phenylalanine (Advansat), N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-α-aspartic]-L-phenylalanine-1-methyl ester (ANS9801), alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclamate, cyclohexanoic acid and its salts, neotame, trehalose, raffinose, cellobiose, tagatose, allose, inulin or neohesperidin dihydrochalcone (NHDC).

[0465] 174. The stevia composition described in any one of paragraphs 153-157 further comprises one or more monoatins and their salts (monatins SS, RR, RS, SR), curculigoside, glycyrrhizic acid and its salts, sematrandine, monellin, mabinlin, brassinoside, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, and pseudogentianin. Misoside I, amygdalin I, abrusoside A, and cyclocarioside I; sugar alcohols such as erythritol, sucralose, acesulfame potassium and its salts, such as acesulfame potassium and acesulfame potassium; N-(L-α-aspartic acid)-L-phenylalanine methyl ester (aspartame), N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]- [α-Aspartic]-L-phenylalanine (Advansat), N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-α-aspartic]-L-phenylalanine-1-methyl ester (ANS9801), alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclamate, cyclohexanoic acid and its salts, neotame, trehalose, raffinose, cellobiose, tagatose, allose, inulin or neohesperidin dihydrochalcone (NHDC).

[0466] 175. The composition described in paragraphs 158-163 further comprises one or more monocanthates and their salts (monatine SS, RR, RS, SR), curculigoside, glycyrrhizic acid and its salts, sematrandine, monellin, mabinlin, brassinoside, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, and phlomis. amygdalin I, periandrin I, abrusoside A, and cyclocarioside I; sugar alcohols such as erythritol, sucralose, acesulfame potassium and its salts, such as acesulfame potassium and acesulfame potassium; N-(L-α-aspartic acid)-L-phenylalanine methyl ester (aspartame), N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-α [-Aspartyl]-L-phenylalanine (Advansat), N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-α-aspartyl]-L-phenylalanine-1-methyl ester (ANS9801), alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclamate, cyclohexanoic acid and its salts, neotame, trehalose, raffinose, cellobiose, tagatose, allose, inulin or neohesperidin dihydrochalcone (NHDC).

[0467] 176. A composition comprising one or more of rhubarb glycoside (RU), steviol monosaccharide glycoside (STM) or steviol disaccharide glycoside (STB) and rebaudioside A (RA) and rebaudioside B (RB), wherein the composition has reduced sweetness entanglement compared to an RA / RB combination without RU, STM or STB.

[0468] 177. The composition described in paragraph 176, wherein, in the RA / RB combination, the weight ratio of RA to RB is about 10:90 to about 90:10.

[0469] 178. The compositions described in paragraph 177, wherein in the RA / RB combination, the weight ratio of RA to RB is about 75:15.

[0470] 179. The composition described in paragraph 176, wherein the weight ratio of RU, STM or STB to RA / RB is about 1:4.

[0471] The compositions described in paragraphs 180 and 176, wherein in the RA / RB combination, the weight ratio of RA to RB is about 75:15 and the weight ratio of RU, STM, or STB to the RA / RB combination is about 1:4.

[0472] 181. A composition comprising one or more of rebaudioside A (RA), rebaudioside B (RB) or rebaudioside D (RD) and rhubarb glycoside (RU), wherein the composition has reduced sweetness entanglement compared to RA, RB or RD in the absence of RU.

[0473] 182. The composition described in paragraph 181, wherein the weight ratio of RA, RB or RD to RU is about 20:1 to about 5:1.

[0474] 183. The composition described in paragraph 182, wherein the weight ratio of RA, RB or RD to RU is about 9:1.

[0475] 184. A composition comprising one or more of semathymidine and rhubarb glycoside (RU) or steviol disaccharide glycoside (STB), wherein the composition has a reduced sweetness entanglement compared to semathymidine without RU or STB.

[0476] 185. The composition described in paragraph 184, wherein the weight ratio of semathymidine to RU or STB is about 1:10 to about 1:1.

[0477] 186. The composition described in paragraph 185, wherein the weight ratio of semathymidine to RU or STB is about 5:9.

[0478] 187. A composition comprising one or more of rebaudioside D (RD) and steviol disaccharide (STB), durqueside B (DB), steviol monosaccharide (STM) or raspberry glycoside (RU), wherein the composition has reduced sweetness entanglement compared to RD in the absence of STB, DB, STM or RU.

[0479] The compositions described in paragraphs 188 and 187, wherein the weight ratio of RD to STB, DB, STM, or RU is from about 20:1 to about 5:1.

[0480] 189. The composition described in paragraph 189, wherein the weight ratio of RD to STB, DB, STM or RU is from about 9:1 to about 7.5:2.5.

[0481] 190. A composition comprising one or more of rebaudioside M (RM) and steviol disaccharide (STB), durqueside B (DB), steviol monosaccharide (STM) or raspberry glycoside (RU), wherein the composition has reduced sweetness entanglement compared to RM in the absence of STB, DB, STM or RU.

[0482] 191. The composition described in paragraph 190, wherein the weight ratio of RM to STB, DB, STM or RU is from about 20:1 to about 5:1.

[0483] 192. The composition described in paragraph 191, wherein the weight ratio of RM to STB, DB, STM or RU is from about 9:1 to about 7.5:2.5.

[0484] 193. A composition comprising one or more of rebaudioside A (RA) and steviol disaccharide (STB), durqueside B (DB), steviol monosaccharide (STM) or raspberry glycoside (RU), wherein the composition has reduced sweetness entanglement compared to RA in the absence of STB, DB, STM or RU.

[0485] 194. The composition described in paragraph 193, wherein the weight ratio of RA to STB, DB, STM or RU is from about 20:1 to about 5:1.

[0486] 195. The composition described in paragraph 194, wherein the weight ratio of RA to STB, DB, STM or RU is from about 9:1 to about 7.5:2.5.

[0487] 196. A composition comprising neohesperidin dihydrochalcone (NHDC) and low molecular weight steviol glycoside (LMWSG) with a molecular weight equal to or less than 965 Daltons, wherein the composition has an enhanced minty flavor compared to NHDC without LMWSG.

[0488] 197. The composition described in paragraph 196, wherein the weight ratio of NHDC to LMWSG is about 10:1 to about 1:1.

[0489] 198. The composition described in paragraph 197, wherein the weight ratio of NHDC to LMWSG is about 5:1 to about 2:1.

[0490] 199. The composition described in paragraph 196, wherein LMWSG comprises rebaudioside B (RB) or rutin (RU).

[0491] The composition described in paragraphs 200 and 199, wherein the weight ratio of NHDC to RB or RU is about 10:1 to about 1:1.

[0492] 201. The composition described in paragraph 200, wherein the weight ratio of NHDC to RB or RU is about 5:1 to about 2:1.

[0493] The invention will be further described with reference to the following non-limiting embodiments. It will be apparent to those skilled in the art that many changes may be made to the described embodiments without departing from the scope of the invention. Therefore, the scope of the invention should not be limited to the embodiments described herein, but rather to the embodiments described by the language of the claims and their equivalents. Unless otherwise stated, all percentages are by weight.

[0494] Example

[0495] Example 1

[0496] Assessing the sweetness threshold of steviol monosaccharides

[0497] Sample:

[0498] Stevioside monosaccharide (STM, 90%, available from Sweet Green Fields, with an STM content of 99.51 wt%) was dissolved in deionized water to prepare six solutions of different concentrations.

[0499] 111 100 167 125 985 150 621 175 322 200 102 225

[0500] Test method:

[0501] The testing team consisted of six people. Each person was required to rank the solutions according to their sweetness level. They were also required to identify and rank the solutions that were not considered sweet.

[0502] The standard used to consider the solution as having no sweetness is a control solution with 1.5% sugar.

[0503] Test results:

[0504]

[0505] Note: The data in black underlined text indicates that the evaluation team members did not consider the solution to be sweet.

[0506] Data Analysis

[0507] 100 83.30％ 16.70％ 125 83.30％ 16.70％ 150 83.30％ 16.70％ 175 33.30％ 66.70％ 200 33.30％ 66.70％ 225 16.70％ 83.30％

[0508] Figure 1The study determined that 50% of the panel members could not determine the sweetness of the solution at a concentration of approximately 165 ppm. 75% of the panel members could not taste the sweetness at a concentration of approximately 155 ppm. Based on these results, the average usage was 150 ppm, and the average maximum usage was 160 ppm. Therefore, a threshold above approximately 160 ppm to approximately 165 ppm results in a solution that tastes sweet.

[0509] Example 2

[0510] Assessing the sweetness threshold of steviol disaccharides

[0511] Five solutions of different concentrations were prepared by dissolving steviol disaccharide glycoside (STB, available from Sweet Green Fields, with an STB content of 90%) in deionized water.

[0512] 102 50 621 75 322 100 111 125 985 150

[0513] Test method:

[0514] The testing team consisted of 5 people. Each person was required to rank the solutions according to their sweetness level. Each person was also required to identify and rank the solutions that were not considered sweet.

[0515] The standard used to consider the solution as having no sweetness is a control solution with 1.5% sugar.

[0516] Test results:

[0517]

[0518] Note: The data in black underlined text indicates that the evaluation team members did not consider the solution to be sweet.

[0519] Data Analysis

[0520] 50 100.00％ 0.00％ 75 80.00％ 20.00％ 100 80.00％ 20.00％ 125 20.00％ 80.00％ 150 20.00％ 80.00％

[0521] Figure 2 The study determined that 50% of the panel members could not determine the sweetness of the solution at a concentration of approximately 110 ppm. 75% of the panel members could not taste the sweetness at a concentration of approximately 100 ppm. Based on these results, the average usage level was 100 ppm, and the average maximum usage level was 110 ppm. Therefore, a threshold above approximately 105 ppm to approximately 110 ppm results in a solution that tastes sweet.

[0522] Example 3

[0523] Assessing the sweetness threshold of raspberry glycosides

[0524] Five solutions of different concentrations were prepared by dissolving rhubarb glycoside (RU, available from LAYN, China, with an RU content of 92.57%) in deionized water.

[0525] 201 50 173 75 164 100 312 125 230 150

[0526] Test method:

[0527] The testing team consisted of 5 people. Each person was required to rank the solutions according to their sweetness level. Each person was also required to identify and rank the solutions that were not considered sweet.

[0528] The standard used to consider the solution as having no sweetness is a control solution with 1.5% sugar.

[0529] Test results:

[0530]

[0531] Note: The data in black underlined text indicates that the evaluation team members did not consider the solution to be sweet.

[0532] Data Analysis

[0533] 50 80.00％ 20.00％ 75 100.00％ 0.00％ 100 60.00％ 40.00％ 125 20.00％ 80.00％ 150 20.00％ 80.00％

[0534] Figure 3 The study determined that 50% of the panel members could not determine the sweetness of the solution at a concentration of approximately 105 ppm. 75% of the panel members could not taste the sweetness at a concentration of approximately 90 ppm. Based on these results, the average usage level was 90 ppm, and the average maximum usage level was 105 ppm. Therefore, a threshold above approximately 100 ppm to approximately 105 ppm results in a solution that tastes sweet.

[0535] Example 4

[0536] Rubus glycoside (RU), steviol disaccharide (STB), and steviol monosaccharide (STM) improve the flavor of stevia extract.

[0537] Materials: Stevia extract RA75 / RB15, steviol disaccharide (90%, STB90), and steviol monosaccharide (90%, STM90) were available from Sweet Green Fields. Rubusin (90%, RU90) was available from LAYN, China. Stevia extract RA75 / RB15 contained 77.72 wt% RA, 16.78 wt% RB, and 5.5 wt% TSG (9SG).

[0538] Test method:

[0539] The sample was dissolved in deionized water using ultrasound at room temperature and allowed to stand for 30 minutes. The concentration of the solution is as follows.

[0540]

[0541] Group: 4 people

[0542] Methods: To evaluate the taste profile, samples were tested by a panel. Panelists were asked to describe the taste profile and rate it from 0 to 5 based on increasing sugariness, bitterness, aftertaste, and flavor lingering. Results were recorded as the average of the panel's findings.

[0543]

[0544] Ruminosin (RU), steviol disaccharide (STB), and steviol monosaccharide (STM) all improve the flavor of RA75 / RB15, especially by reducing the sweetness lingering.

[0545] Assessing the sweetness threshold of Duke glycoside B

[0546] Sample:

[0547] Six solutions of different concentrations were prepared by dissolving Duke glycoside B (DB, available from Sweet Green Fields, with a DB content of 93.60%) in deionized water.

[0548] 125 100 167 125 562 150 260 175 473 200 321 225

[0549] Test method:

[0550] The testing team consisted of six people. Each person was required to rank the solutions according to their sweetness level. They were also required to identify and rank the solutions that were not considered sweet.

[0551] The standard used to consider the solution as having no sweetness is a control solution with 1.5% sugar.

[0552] Test results:

[0553]

[0554] Note: The data in black underlined text indicates that the evaluation team members did not consider the solution to be sweet.

[0555] Data Analysis

[0556] 100 100％ 0 125 50％ 50％ 150 33.30％ 66.70％ 175 16.70％ 83.30％ 200 0 100％ 225 0 100％

[0557] Figure 4 The study determined that 50% of the panel members could not identify a sweet taste at a concentration of approximately 125 ppm. 75% of the panel members could not taste a sweet taste at a concentration of approximately 110 ppm. Based on these results, the average usage level was 110 ppm, and the average maximum usage level was 125 ppm. Therefore, a threshold above approximately 120 ppm to approximately 125 ppm results in a solution that tastes sweet.

[0558] Duke glycoside B (DB) improves the flavor of stevia extract.

[0559] Material:

[0560] Stevia extracts RA75 / RB15 and Duke glycoside B (90%, DB90) were obtained from Sweet Green Fields.

[0561] Test method:

[0562] The sample was dissolved in deionized water using ultrasound at room temperature and allowed to stand for 30 minutes. The concentration of the solution is as follows.

[0563]

[0564] Group: 4 people

[0565] Methods: To evaluate the taste profile, samples were tested by a panel. Participants were asked to describe the taste characteristics and rate the profile from 0 to 5 based on increasing sugariness, bitterness, aftertaste, and lingering. Results were recorded as the average of the panel's results.

[0566] result:

[0567]

[0568] Duke glycoside B (DB) can improve the taste of RA75 / RB15, especially by reducing the sweetness lingering.

[0569] Methods for preparing raspberry glycosides

[0570] Air-dried leaves of sweet tea (Rubus suavissimus S. Lee) were extracted with distilled water at a ratio of approximately 1:15 w / v for 2 hours at 40-45°C. The liquid extract was separated from the solid extract by centrifugation. The filtered supernatant extract was concentrated and subsequently spray-dried into a powder, which was named the crude extract. The crude extract was dissolved in an 80% aqueous ethanol solution at a ratio of 1:4 w / v. The solution was then heated to 75-80°C and stirred for 1 hour. The solution was placed at 20-25°C for 1 hour. The supernatant and precipitant were separated by centrifugation. The resulting precipitate was mixed with a 90% aqueous ethanol solution at a ratio of 1:3 w / v. The resulting mixture was stirred at room temperature for 30 minutes. The supernatant and precipitant were separated by centrifugation. The resulting precipitate was dried in a hot air oven at 60°C for 8 hours to provide a white powder with a raspberry glycoside content of approximately 85-90%.

[0571] Methods for preparing steviol monosaccharides

[0572] 10 g of raspberry glycoside, 100 mL of potassium hydroxide, and 100 mL of methanol were mixed and refluxed for 1.5 hours. After the reaction mixture gradually returned to room temperature, the pH of the mixture was adjusted to 2.5 with a 10% aqueous HCl solution. Upon addition of HCl, a white solid precipitated. The mixture was stirred continuously for 1 hour to complete the precipitation. When no further solid precipitate formed, the reaction mixture was separated by centrifugation, and the resulting precipitate was washed with distilled water. The solid was dried in a hot air oven at 60 °C for 8 hours to obtain a white powder (stevioside monosaccharide).

[0573] Methods for preparing steviol disaccharides

[0574] 10 g of steviol glycoside, 100 mL of potassium hydroxide, and 100 mL of methanol were mixed and refluxed for 1.5 hours. After the reaction mixture gradually returned to room temperature, the pH of the mixture was adjusted to 2.5 with a 10% aqueous HCl solution. Upon addition of HCl, a white solid precipitated. The mixture was stirred continuously for 1 hour to complete the precipitation. When no further solid precipitate formed, the reaction mixture was separated by centrifugation, and the resulting precipitate was washed with distilled water. The solid was dried in a hot air oven at 60°C for 8 hours to obtain a white powder (stevioside disaccharide).

[0575] Methods for preparing Duke glycoside B

[0576] 10 g of rebaudioside C, 100 mL of potassium hydroxide, and 100 mL of methanol were mixed and refluxed for 1.5 hours. After the reaction mixture gradually returned to room temperature, the pH of the mixture was adjusted to 2.5 with a 10% aqueous HCl solution. Upon addition of HCl, a white solid precipitated. The mixture was stirred continuously for 1 hour to complete the precipitation. When no further solid precipitate formed, the reaction mixture was separated by centrifugation, and the resulting precipitate was washed with distilled water. The solid was dried in a hot air oven at 60°C for 8 hours to obtain a white powder (Dukesin B).

[0577] The concentration of steviol glycosides reached the sweetness of 3%, 5%, and 7% sucrose solutions.

[0578] experiment:

[0579] Solutions of different steviol glycosides were prepared. The steviol glycoside solutions were compared with 3%, 5%, and 7% sucrose solutions. The goal was to determine the amount required to achieve the same maximum sweetness as the reference solutions.

[0580] result:

[0581] Table I

[0582] REB-A 3％ 74 REB-B 3％ 120 REB-D 3％ 91 Steviosides 3％ 160 Rubus glycoside 3％ -* REB-A 5％ 200 REB-B 5％ 305 REB-D 5％ 210 Steviosides 5％ -* Rubus glycoside 5％ -* REB-A 7％ 260 REB-B 7％ 493 REB-D 7％ 309 Steviosides 7％ -* Rubus glycoside 7％ -*

[0583] * indicates that the sweetness could not be obtained due to poor taste (bitterness).

[0584] Sweetness profiles of different concentrations of REB-A, REB-B, REB-D, steviol glycosides, and raspberry glycosides were evaluated. Onset time, time to reach maximum sweetness, entanglement time, and time to tastelessness were assessed.

[0585] Figure 5 An example of a sweetness profile is described.

[0586] experiment:

[0587] Each member of the test group drank a different steviol glycoside solution—with a defined concentration (see Table I). During the test, everyone had a timer. They had to observe the timing of the sweetness profile at five specific points (start, maximum sweetness, beginning of entanglement, end of entanglement, and no taste). The results are recorded in the chart below.

[0588] [sec] [sec] [sec] [sec] [sec] REB-A REB-B REB-D Steviosides Rubus glycoside

[0589] result

[0590] Determine the average of the results from all testers.

[0591] Sweetness profile of Rebadinidin A (REBA)

[0592]

[0593] Figure 6 Based on the above test data, the sweetness profiles of rebaudioside A (REBA) at concentrations of 3%, 5%, and 7% in water were depicted.

[0594] Sweetness profile of Rebaudioside B (REBB)

[0595]

[0596] Figure 7 Based on the above test data, the sweetness profiles of rebaudioside B (REBB) at concentrations of 3%, 5%, and 7% in water were depicted.

[0597] Sweetness profile of Rebaudioside D (REBD)

[0598]

[0599] Figure 8 Based on the above test data, the sweetness profiles of rebaudioside D (REBD) at concentrations of 3%, 5%, and 7% in water were depicted.

[0600] Sweetness profile of rhubarb (RUB)

[0601]

[0602] Figure 9 Based on the above test data, a sweetness profile of rhubarb (RUB) at a concentration of 3% in water was depicted.

[0603] Sweet cross-section of the mixture

[0604] Reb-A is mixed with raspberry glycoside to obtain 3%, 5%, or 7% SE.

[0605] The ratio of Reb-A to raspberry glycoside is 9:1 (i.e., for a 5% concentration, it is 180ppm:20ppm).

[0606] Figure 10 Sweet profiles of Reb-A and Rubin in water at concentrations of 3%, 5%, and 7% were depicted.

[0607] Reb-B is mixed with raspberry glycoside to obtain 3%, 5%, or 7% SE.

[0608] The ratio of Reb-B to raspberry glycoside is 9:1 (i.e., for a 5% concentration, it is 275ppm:27ppm).

[0609] Figure 11 Sweet profiles of Reb-B and Rubin in water at concentrations of 3%, 5%, and 7% were depicted.

[0610] Reb-D is mixed with raspberry glycoside to obtain 3%, 5%, or 7% SE.

[0611] The ratio of Reb-D to raspberry glycoside is 9:1 (i.e., for a 5% concentration, it is 189 ppm: 21 ppm).

[0612] Figure 12 Sweet profiles of Reb-D and Rubin in water at concentrations of 3%, 5%, and 7% were depicted.

[0613] Figure 13 A sweet profile of sucrose (Suc) at a concentration of 5% in water was depicted.

[0614] Sweetness profile (average of the list)

[0615]

[0616]

[0617]

[0618] Rubusin shortens the entanglement time and the time to reach tastelessness for RA, RB, RD, and mixtures of rubusin. This makes samples containing rubusin more similar to sugars in terms of sweetness profile.

[0619] LMWSG Flavor Improvement Performance Test

[0620] Dissolve 150 mg of Reb-A in 1 L of water. Add 10 mg of raspberry glycoside or 10 mg of steviol disaccharide to 200 ml of this solution.

[0621] Sensory tests were conducted to evaluate the effects of raspberry glycosides and steviol disaccharides on the sweetness intensity / time profile. Each member of the test group drank 10 ml of the corresponding solution. A timer was used for all participants during the test. They had to observe the timing of the sweetness profile (onset, maximum sweetness, beginning of entanglement, end of entanglement, and no taste) at five specific points. The results are recorded in the table below. Averages were calculated from at least five test members. Table: Sweetness-Intensity / Time Profile of Steviol Disaccharide Solution

[0622]

[0623] Figures 14 to 17 The initial / maximum / entanglement / odorless profile of the above solution is described.

[0624] The sweet profile of semathymose with or without raspberry glycoside or steviol disaccharide.

[0625] Each member of the testing team drank a different sample. During the test, everyone had a timer. They had to observe the sweetness profile at five specific points (see, for example, [reference needed]). Figure 18 The occurrence times of sweetness are: initial sweetness, maximum sweetness, entangled sweetness (sweetness has no decay), end of entanglement (sweetness decays, upper limit stage), and no sweetness.

[0626] For all tests, at least five tasters participated. The results were a composite opinion from all five tasters. All tests were introduced in an open training session using 50 ppm semathymidine (EPCalin 45). Between test series, tasters rested for 30–45 minutes before moving on to the next sample.

[0627] The sematran (EPCalin 45% #20180201) was tested at a concentration of 50 ppm (representing a sugar equivalent of 4.5 SE).

[0628] Add raspberry glycoside (≥90% content) and steviol disaccharide glycoside (≥90% content) at a concentration of 90 ppm (since both have been proven to be flavor modifiers at concentrations well below 1.5 SE).

[0629] Figure 19 This represents the sweetness / time profile of a 50 ppm EPCalin 45% solution.

[0630] Figure 20 and 21 The values ​​represent the sweetness / time profiles of 50 ppm EPCalin 45% and 90 ppm raspberry glycoside solutions (Table 20) or 90 ppm steviol disaccharide solutions (Table 21).

[0631] The test results show that ( Figures 19 to 21 When using raspberry glycoside and steviol disaccharide, raspberry glycoside and steviol disaccharide reduce entanglement by 18 and 14 seconds, respectively.

[0632] Flavor-modifying properties of steviol monosaccharides, steviol disaccharides, durquesides and raspberry glycosides

[0633] For testing purposes, the following sample was prepared.

[0634] Control sample: Commercial energy drinks.

[0635] Test Sample 1: Dilute the energy drink with carbonated water at a ratio of 8:2 (80ml of beverage + 20ml of carbonated water).

[0636] Test samples 2a-d: The energy drink was diluted with carbonated water at a ratio of 8:2 (80ml beverage + 20ml carbonated water). Stevioside monosaccharide (a), steviol disaccharide (b), ductoside (c), or raspberry glycoside (d) was added to the diluted energy drink at a concentration of 65, 100, 160, or 100 ppm.

[0637] Twenty-four testers were selected to build a scenario with a 95% probability (100-β), in which 50% of the expert panel (pd) could identify the differences at a significance level of α = 0.05.

[0638] Test participants were randomly assigned to two samples A and B in the following sequences: ABB, BAA, AAB, ABA, and BAB.

[0639] The samples were labeled with random 3-digit numbers.

[0640] The correct identification of different samples by testers is calculated and compared with the total number of testers. Statistical analysis is used to determine the minimum required number of correct answers based on a publicly available table.

[0641] The test design adopts the 3-AFC test design (three-point matching method) triangular test.

[0642] Table: Test Design for Triangulation Using 3-AFC Test Design

[0643]

[0644] Table: Test results of sweetness level study

[0645]

[0646] These tests showed that all four samples improved the perceived sweetness of energy drinks. The effects of steviol monosaccharide (100 ppm) and raspberry glycoside (100 ppm) were also more significant compared to those of steviol monosaccharide (65 ppm) and Duke glycoside B (160 ppm).

[0647] Since the concentrations mentioned above were chosen based on sugar solutions with a sweetness of less than 1.5% and no off-flavors (i.e., bitterness) were mentioned, the test results are valid for the flavor use of the test compounds.

[0648] The sweetness equivalent of raspberry glycoside and steviol disaccharide was tested using 1.5% sucrose.

[0649] As above, 24 testers were selected to build a scenario with a 95% probability (100-β), in which 50% of the expert panel (pd) could identify the differences at a significance level of α = 0.05.

[0650] Test participants were randomly assigned to two samples A and B in the following sequences: ABB, BAA, AAB, ABA, and BAB.

[0651] The table below provides the results of two independent experiments on the test samples.

[0652] Table: Test Design for Triangulation Testing

[0653]

[0654] 1) ...concentration selected based on preliminary tests conducted by 5 testers

[0655] result

[0656] In Test #1, 4 out of 24 samples were identified as sweeter. The corresponding result for Test #2 was 7 out of 24.

[0657] The test results convincingly demonstrate that 110 ppm rhubarb glycoside 90% and 100 ppm steviol disaccharide 90% have a lower or equal sweetness compared to 1.5% sucrose.

[0658] Threshold tests of steviol monosaccharide glycosides and Duke glycoside B

[0659] In the preliminary test, the testers were unable to identify a concentration with the same sweetness as a 1.5% sucrose solution. On the one hand, both substances had a rather low sweetness, and on the other hand, the bitterness (and other off-flavors) was very strong.

[0660] For steviol monosaccharides, at concentrations ≥200 ppm, the taste is very bitter and unpleasant, while the sweetness is still significantly lower than that of a 1.5% sucrose solution. For dukrose glycoside B, at concentrations ≥400 ppm, the taste is very bitter and unpleasant, while the sweetness is still significantly lower than that of a 1.5% sucrose solution.

[0661] Through a series of dilutions, the bitterness thresholds of steviol monosaccharide and durcuryl glycoside B were determined to be 65 ppm and 160 ppm, respectively.

[0662] At this concentration, both substances can be included in the flavoring agent without producing a sweet or bitter taste.

[0663] Time / sweet profile of raspberry glycoside and steviol disaccharide

[0664] Prepare a solution of 250 ppm rhubarb glycoside 90% and steviol disaccharide 90%.

[0665] Figure 22 and 23 Sweetness time profiles for raspberry glycoside (90%) and steviol disaccharide glycoside (90%) are provided.

[0666] Example 5: Effect of Stevioside (STB) on the sweet profile improvement of rebaudioside D (RD)

[0667] raw material:

[0668] STB is sourced from Sweet Green Fields and is produced according to the method described in Example 4. RD (90%) is sourced from Sweet Green Fields.

[0669] program:

[0670] Weigh STB and RD according to the sample quantities shown in Table 5-1 and mix them evenly. Add pure water to a total volume of 100 ml and perform sensory evaluation tests.

[0671] Table 5-1

[0672] 1 100 / 0 50 0 2 90 / 10 50 5.6 3 80 / 20 50 12.5 4 74 / 26 50 17.5

[0673] Sensory evaluation procedure:

[0674] An evaluation team of two people tested the sample solutions. Each member of the testing team drank solutions of different concentrations of steviol glycosides. During the testing, all personnel had a clock. The testers had to record the time of occurrence of five specific points in the sweetness profile (sweetness onset, maximum sweetness, onset of sweetness build-up, end of sweetness build-up, and tastelessness).

[0675] Test Results

[0676] Determine the average of the results from all testers.

[0677]

[0678]

[0679] The sweetness profiles of RD and STB at different ratios, depicted based on the above test data, are as follows: Figure 24 As shown in the figure, the results indicate that the sweetness wrapping time of RD decreases with increasing STB content. The effect of shortening the sweetness wrapping time is particularly significant when the ratio of STB to RD is higher than 20:80.

[0680] Example 6: Effect of Duker Glycoside B (DB) on the sweet profile of Rebaudioside D (RD)

[0681] raw material:

[0682] DB is from Sweet Green Fields and was produced according to the method described in Example 4.

[0683] RD (90%) is sourced from Sweet Green Fields.

[0684] program:

[0685] Weigh DB and RD according to the sample quantities shown in Table 6-1 and mix them evenly. Add pure water to a total volume of 100 ml and perform sensory evaluation tests.

[0686] Table 6-1

[0687] 1 100 / 0 50 0 2 90 / 10 50 5.6 3 80 / 20 50 12.5 4 74 / 26 50 17.5

[0688] Sensory evaluation procedure:

[0689] An evaluation team of two people tested the sample solutions. Each member of the testing team drank solutions of different concentrations of steviol glycosides. During the testing, all personnel had a clock. The testers had to record the time of occurrence of five specific points in the sweetness profile (sweetness onset, maximum sweetness, onset of sweetness build-up, end of sweetness build-up, and tastelessness).

[0690] Test Results

[0691] Determine the average of the results from all testers.

[0692]

[0693] The sweetness profiles of RD and DB at different ratios, depicted based on the above test data, are as follows: Figure 25 As shown in the figure, the results indicate that with increasing DB content, the sweetness wrapping time of RD decreased from 41 seconds to 27 seconds. The effect of shortening the sweetness wrapping time was particularly significant when the DB to RD ratio was higher than 10:90.

[0694] Example 7: Effect of Stevioside Monosaccharide (STM) on the Sweet Profile of Rebaudioside D (RD)

[0695] raw material:

[0696] The STM is from Sweet Green Fields and was manufactured according to the method described in Example 4.

[0697] RD (90%) is sourced from Sweet Green Fields.

[0698] program:

[0699] Weigh the STM and RD samples according to the sample quantities shown in Table 7-1 and mix them evenly. Add pure water to a total volume of 100 ml and perform sensory evaluation tests.

[0700] Table 7-1

[0701] 1 100 / 0 50 0 2 90 / 10 50 5.6 3 80 / 20 50 12.5 4 74 / 26 50 17.5

[0702] Sensory evaluation procedure:

[0703] An evaluation team of two people tested the sample solutions. Each member of the testing team drank solutions of different concentrations of steviol glycosides. During the testing, all personnel had a clock. The testers had to record the time of occurrence of five specific points in the sweetness profile (sweetness onset, maximum sweetness, onset of sweetness build-up, end of sweetness build-up, and tastelessness).

[0704] Test Results

[0705] Determine the average of the results from all testers.

[0706]

[0707]

[0708] The sweetness profiles of STM and RD at different scales, depicted based on the above test data, are as follows: Figure 26As shown in the figure, the results indicate that with the increase of STM content, the sweet entanglement time of RD decreased from 41 seconds to 28 seconds. Therefore, STM has a good effect on shortening the sweet entanglement time of RD. The effect of shortening the sweet entanglement time is particularly obvious when the ratio of STM to RD is higher than 10:90.

[0709] Example 8: Improvement effect of raspberry glycoside (RU) on the sweet profile of lebodiin (RD)

[0710] raw material:

[0711] The rhubarb glycosides (90%) are sourced from LAYN Biotech Co., Ltd. in China.

[0712] RD (90%) is sourced from Sweet Green Fields.

[0713] program:

[0714] Weigh RU and RD according to the sample quantities shown in Table 8-1 and mix them evenly. Add pure water to a total volume of 100 ml and perform sensory evaluation tests.

[0715] Table 8-1

[0716] 1 100 / 0 50 0 2 90 / 10 50 5.6 3 80 / 20 50 12.5 4 74 / 26 50 17.5

[0717] Sensory evaluation procedure:

[0718] An evaluation team of two people tested the sample solutions. Each member of the testing team drank solutions of different concentrations of steviol glycosides. During the testing, all personnel had a clock. The testers had to record the time of occurrence of five specific points in the sweetness profile (sweetness onset, maximum sweetness, onset of sweetness build-up, end of sweetness build-up, and tastelessness).

[0719] Test Results

[0720] Determine the average of the results from all testers.

[0721]

[0722] The sweetness profiles of RU and RD at different ratios, depicted based on the above test data, are as follows: Figure 27 As shown in the figure, the results indicate that with increasing RU content, the sweetness winding time of RD decreased from 41 seconds to 28 seconds. Therefore, RU has a good effect on shortening the sweetness winding time of RD. The effect of shortening the sweetness winding time is particularly obvious when the ratio of RU to RD is higher than 10:90.

[0723] Example 9: Effect of Stevioside Bisaccharide (STB) on the sweet profile of Rebaudioside M (RM)

[0724] raw material:

[0725] STB is sourced from Sweet Green Fields and is manufactured according to the method described in Example 4.

[0726] RM (90%) is sourced from Sichuan Ingia Biosynthetic Co., Ltd.

[0727] program:

[0728] Weigh STB and RM according to the sample quantities shown in Table 9-1 and mix them evenly. Add pure water to a total volume of 100 ml and perform sensory evaluation tests.

[0729] Table 9-1

[0730] 1 100 / 0 50 0 2 90 / 10 50 5.6 3 80 / 20 50 12.5 4 74 / 26 50 17.5

[0731] Sensory evaluation procedure:

[0732] An evaluation team of two people tested the sample solutions. Each member of the testing team drank solutions of different concentrations of steviol glycosides. During the testing, all personnel had a clock. The testers had to record the time of occurrence of five specific points in the sweetness profile (sweetness onset, maximum sweetness, onset of sweetness build-up, end of sweetness build-up, and tastelessness).

[0733] Test Results

[0734] Determine the average of the results from all testers.

[0735]

[0736]

[0737] The sweetness profiles of STB and RM at different ratios, depicted based on the above test data, are as follows: Figure 28 As shown in the figure, the results indicate that the sweet entanglement time of RM decreases with increasing STB content. Therefore, STB has a good effect on shortening the sweet entanglement time of RM. The effect of shortening the sweet entanglement time is particularly obvious when the ratio of STB to RM is higher than 10:90.

[0738] Example 10: Effect of Duker Glycoside B (DB) on the sweet profile of Rebaudioside M (RM)

[0739] raw material:

[0740] DB is from Sweet Green Fields and was produced according to the method described in Example 4.

[0741] RM (90%) is sourced from Sichuan Ingia Biosynthetic Co., Ltd.

[0742] program:

[0743] Weigh DB and RM according to the sample quantities shown in Table 10-1 and mix them evenly. Add pure water to a total volume of 100 ml and perform sensory evaluation tests.

[0744] Table 10-1

[0745] 1 100 / 0 50 0 2 90 / 10 50 5.6 3 80 / 20 50 12.5 4 74 / 26 50 17.5

[0746] Sensory evaluation procedure:

[0747] An evaluation team of two people tested the sample solutions. Each member of the testing team drank solutions of different concentrations of steviol glycosides. During the testing, all personnel had a clock. The testers had to record the time of occurrence of five specific points in the sweetness profile (sweetness onset, maximum sweetness, onset of sweetness build-up, end of sweetness build-up, and tastelessness).

[0748] Test Results

[0749] Determine the average of the results from all testers.

[0750]

[0751] Sweetness profiles of DB and RM at different ratios, depicted based on the above test data, are shown below. Figure 29 As shown in the figure, the results indicate that the sweet entanglement time of RM decreases with increasing DB content. Therefore, DB has a good effect on shortening the sweet entanglement time of RM. The effect of shortening the sweet entanglement time is particularly obvious when the ratio of DB to RM is higher than 10:90.

[0752] Example 11: Effect of Stevioside Monosaccharide (STM) on the Sweet Profile of Rebaudioside M (RM)

[0753] raw material:

[0754] The STM is from Sweet Green Fields and was manufactured according to the method described in Example 4.

[0755] RM (90%) is sourced from Sichuan Ingia Biosynthetic Co., Ltd.

[0756] program:

[0757] Weigh the STM and RM samples according to the sample amounts shown in Table 11-1 and mix them evenly. Add pure water to a total volume of 100 ml and perform sensory evaluation tests.

[0758] Table 11-1

[0759] 1 100 / 0 50 0 2 90 / 10 50 5.6 3 80 / 20 50 12.5 4 74 / 26 50 17.5

[0760] Sensory evaluation procedure:

[0761] An evaluation team of two people tested the sample solutions. Each member of the testing team drank solutions of different concentrations of steviol glycosides. During the testing, all personnel had a clock. The testers had to record the time of occurrence of five specific points in the sweetness profile (sweetness onset, maximum sweetness, onset of sweetness build-up, end of sweetness build-up, and tastelessness).

[0762] Test Results

[0763] Determine the average of the results from all testers.

[0764]

[0765] The sweetness profiles of STM and RM at different ratios, depicted based on the above test data, are as follows: Figure 30 As shown in the figure, the results indicate that the sweet entanglement time of RM decreases with increasing STM content. Therefore, STM has a good effect on shortening the sweet entanglement time of RM. The effect of shortening the sweet entanglement time is particularly obvious when the ratio of STM to RM is higher than 10:90.

[0766] Example 12: Improvement effect of raspberry glycoside (RU) on the sweet profile of lebodiin M (RM)

[0767] raw material:

[0768] The rhubarb glycosides (90%) are sourced from LAYN Biotech Co., Ltd. in China.

[0769] RM (90%) is sourced from Sichuan Ingia Biosynthetic Co., Ltd.

[0770] program:

[0771] Weigh RU and RM according to the sample quantities shown in Table 12-1 and mix them evenly. Add pure water to a total volume of 100 ml and perform sensory evaluation tests.

[0772] Table 12-1

[0773] 1 100 / 0 50 0 2 90 / 10 50 5.6 3 80 / 20 50 12.5 4 74 / 26 50 17.5

[0774] Sensory evaluation procedure:

[0775] An evaluation team of two people tested the sample solutions. Each member of the testing team drank solutions of different concentrations of steviol glycosides. During the testing, all personnel had a clock. The testers had to record the time of occurrence of five specific points in the sweetness profile (sweetness onset, maximum sweetness, onset of sweetness build-up, end of sweetness build-up, and tastelessness).

[0776] Test Results

[0777] Determine the average of the results from all testers.

[0778]

[0779]

[0780] The sweetness profiles of RU and RM at different ratios, depicted based on the above test data, are as follows: Figure 31 As shown, the results indicate that with increasing RU content, the sweetness winding time of RM decreased from 44 seconds to 28 seconds. Therefore, RU has a good effect on shortening the sweetness winding time of RM. The effect of shortening the sweetness winding time is particularly significant when the ratio of RU to RM is higher than 10:90.

[0781] Example 13: Improvement effect of raspberry glycoside (RU) on the sweet profile of lebodiin A97% (RA97).

[0782] raw material:

[0783] The rhubarb glycosides (90%) are sourced from LAYN Biotech Co., Ltd. in China.

[0784] RA97 (97%) is sourced from Sweet Green Fields.

[0785] program:

[0786] Weigh RA97 and RU according to the sample quantities shown in Table 13-1 and mix them evenly. Add pure water to a total volume of 100 ml and perform sensory evaluation tests.

[0787] Table 13-1

[0788] 1 100 / 0 50 0 2 90 / 10 50 5.6 3 80 / 20 50 12.5 4 74 / 26 50 17.5

[0789] Sensory evaluation procedure:

[0790] An evaluation team of two people tested the sample solutions. Each member of the testing team drank solutions of different concentrations of steviol glycosides. During the testing, all personnel had a clock. The testers had to record the time of occurrence of five specific points in the sweetness profile (sweetness onset, maximum sweetness, onset of sweetness build-up, end of sweetness build-up, and tastelessness).

[0791] Test Results

[0792] Determine the average of the results from all testers.

[0793] [Second] [Second] [Second] [Second] [Second] 1 Tester 1 0.60 6.80 9.40 18.30 23.69 1 Tester 2 0.70 6.30 8.80 15.70 22.60 average value 0.65 6.55 9.10 17.00 23.15 2 Tester 1 0.40 7.20 9.00 13.50 17.70 2 Tester 2 0.60 6.80 9.00 13.40 15.10 average value 0.50 7.00 9.00 13.45 16.40 3 Tester 1 0.60 7.10 9.10 14.60 19.30 3 Tester 2 0.80 6.70 8.00 14.40 19.50 average value 0.70 6.90 8.55 14.50 19.40 4 Tester 1 1.10 7.70 10.50 15.60 21.00 4 Tester 2 0.60 6.90 9.10 17.20 20.00 average value 0.85 7.30 9.80 16.40 20.50

[0794] The sweetness profiles of RA97 and RU at different proportions, depicted based on the above test data, are as follows: Figure 32 As shown in the figure, the results indicate that the sweetness winding time of RA97 decreases with increasing RU content. The effect of shortening the sweetness winding time is particularly significant when the RU to RA97 ratio is higher than 10:90. Especially when the RU to RA97 ratio is 10:90, the sweetness winding time of RA97 is shortened very significantly.

[0795] Example 14: Effect of Stevioside (STB) on the sweetness profile of RA97

[0796] STB is sourced from Sweet Green Fields and is manufactured according to the method described in Example 4.

[0797] RA97 is manufactured by Sweet Green Fields.

[0798] program:

[0799] Weigh RA97 and STB according to the sample quantities shown in Table 14-1 and mix them evenly. Add pure water to a total volume of 100 ml and perform sensory evaluation tests.

[0800] Table 14-1

[0801] 1 100 / 0 50 0 2 90 / 10 50 5.6 3 80 / 20 50 12.5 4 74 / 26 50 17.5

[0802] Sensory evaluation procedure:

[0803] An evaluation team of two people tested the sample solutions. Each member of the testing team drank solutions of different concentrations of steviol glycosides. During the testing, all personnel had a clock. The testers had to record the time of occurrence of five specific points in the sweetness profile (sweetness onset, maximum sweetness, onset of sweetness build-up, end of sweetness build-up, and tastelessness).

[0804] Test Results

[0805] Determine the average of the results from all testers.

[0806]

[0807]

[0808] The sweetness profiles of RA97 and STB at different ratios, depicted based on the above test data, are as follows: Figure 33 As shown in the figure, the results indicate that the sweetness wrapping time of RA97 decreases with increasing STB content. The effect of shortening the sweetness wrapping time is particularly significant when the ratio of STB to RA97 is higher than 10:90.

[0809] Example 15: Effect of Duke Glycoside B (DB) on the sweetness profile of RA97

[0810] DB is from Sweet Green Fields and was manufactured according to the method described in Example 4. RA97 is from Sweet Green Fields.

[0811] program:

[0812] Weigh RA97 and DB according to the sample quantities shown in Table 15-1 and mix them evenly. Add pure water to a total volume of 100 ml and perform sensory evaluation tests.

[0813] Table 15-1

[0814] 1 100 / 0 50 0 2 90 / 10 50 5.6 3 80 / 20 50 12.5 4 74 / 26 50 17.5

[0815] Sensory evaluation procedure:

[0816] An evaluation team of two people tested the sample solutions. Each member of the testing team drank solutions of different concentrations of steviol glycosides. During the testing, all personnel had a clock. The testers had to record the time of occurrence of five specific points in the sweetness profile (sweetness onset, maximum sweetness, onset of sweetness build-up, end of sweetness build-up, and tastelessness).

[0817] The test results determine the average of the results from all testers.

[0818]

[0819] The sweetness profiles of RA97 and DB at different proportions, depicted based on the above test data, are as follows: Figure 34 As shown in the figure, the results indicate that the sweetness wrapping time of RA97 decreases with increasing DB content. The effect of shortening the sweetness wrapping time is particularly significant when the ratio of DB to RA97 is higher than 10:90.

[0820] Example 16: Effect of Stevioside Monosaccharide (STM) on the Sweetness Profile of RA97

[0821] The STM is from Sweet Green Fields and was manufactured according to the method described in Example 4.

[0822] RA97 is manufactured by Sweet Green Fields.

[0823] program:

[0824] Weigh RA97 and STM according to the sample amounts shown in Table 16-1 and mix them evenly. Add pure water to a total volume of 100 ml and perform sensory evaluation tests.

[0825] Table 16-1

[0826] 1 100 / 0 50 0 2 90 / 10 50 5.6 3 80 / 20 50 12.5 4 74 / 26 50 17.5

[0827] Sensory evaluation procedure:

[0828] An evaluation team of two people tested the sample solutions. Each member of the testing team drank solutions of different concentrations of steviol glycosides. During the testing, all personnel had a clock. The testers had to record the time of occurrence of five specific points in the sweetness profile (sweetness onset, maximum sweetness, onset of sweetness build-up, end of sweetness build-up, and tastelessness).

[0829] Test Results

[0830] Determine the average of the results from all testers.

[0831]

[0832] The sweetness profiles of RA97 and STM at different ratios, depicted based on the above test data, are as follows: Figure 35 As shown in the figure, the results indicate that the sweetness winding time of RA97 decreases with increasing STM content. The effect of shortening the sweetness winding time is particularly significant when the ratio of STM to RA97 is higher than 10:90.

[0833] Example 17: Improvement effect of STB+RU(1 / 1) on the sweetness profile of RD+RM(9 / 1)

[0834] STB is sourced from Sweet Green Fields and is manufactured according to the method described in Example 4.

[0835] RD (90%) is sourced from Sweet Green Fields.

[0836] The rhubarb glycosides (90%) are sourced from LAYN Biotech Co., Ltd. in China.

[0837] RM (90%) is sourced from Sichuan Ingia Biosynthetic Co., Ltd.

[0838] program:

[0839] Weigh out STB+RU (1 / 1) and RD+RM (9 / 1) according to the sample quantities shown in Table 17-1 and mix them evenly. Add pure water to a total volume of 100 ml and perform sensory evaluation tests.

[0840] Table 17-1

[0841]

[0842] Sensory evaluation procedure:

[0843] An evaluation team of two people tested the sample solutions. Each member of the testing team drank solutions of different concentrations of steviol glycosides. During the testing, all personnel had a clock. The testers had to record the time of occurrence of five specific points in the sweetness profile (sweetness onset, maximum sweetness, onset of sweetness build-up, end of sweetness build-up, and tastelessness).

[0844] Test Results

[0845] Determine the average of the results from all testers.

[0846]

[0847] The sweetness profiles of STB+RU (1 / 1) and RD+RM (9 / 1) at different ratios, depicted based on the above test data, are as follows: Figure 36 As shown, the results indicate that with increasing STB+RU(1 / 1) content, the sweetness winding time of the RM / RD composition decreased from 31 seconds to 22 seconds. Therefore, STB+RU(1 / 1) has a good effect on shortening the sweetness winding time of RD+RM(9 / 1). The effect of shortening the sweetness winding time is particularly significant when the ratio of STB+RU(1 / 1) to RD+RM(9 / 1) is higher than 10:90.

[0848] Example 18: Improvement of the sweetness profile of RD+RM(5 / 5) by STB+STM(2 / 3)

[0849] The STB and STM are from Sweet Green Fields and were manufactured according to the method described in Example 4.

[0850] RD (90%) is sourced from Sweet Green Fields.

[0851] RM (90%) is sourced from Sichuan Ingia Biosynthetic Co., Ltd.

[0852] program:

[0853] Weigh out STB+STM (2 / 3) and RD+RM (5 / 5) according to the sample quantities shown in Table 18-1 and mix them evenly. Add pure water to a total volume of 100 ml and perform sensory evaluation tests.

[0854] Table 18-1

[0855]

[0856] Sensory evaluation procedure:

[0857] An evaluation team of two people tested the sample solutions. Each member of the testing team drank solutions of different concentrations of steviol glycosides. During the testing, all personnel had a clock. The testers had to record the time of occurrence of five specific points in the sweetness profile (sweetness onset, maximum sweetness, onset of sweetness build-up, end of sweetness build-up, and tastelessness).

[0858] Test Results

[0859] Determine the average of the results from all testers.

[0860]

[0861]

[0862] The sweetness profiles of STB+STM (2 / 3) and RD+RM (5 / 5) at different ratios, depicted based on the above test data, are as follows: Figure 37 As shown in the figure, the results indicate that the sweetness wrapping time of the RM / RD composition decreases with increasing STB+STM(2 / 3) content. The effect of shortening the sweetness wrapping time is particularly significant when the ratio of STB+STM(2 / 3) to RD+RM(5 / 5) is higher than 10:90.

[0863] Example 19: Method for producing RA50 / SG95 hydrolysis products

[0864] 16g of RA50 / SG95 (RA 53.95%, STV 35.2%, RC 3.39%, TSG(9SG) 95.9%) from Sweet Green Fields was dissolved in 140ml of pure water. 1ml of 20% NaOH was added to the reaction solution, and the mixture was heated to 95-100℃ and maintained at that temperature for approximately 2 hours. The solution was then cooled to room temperature. The reaction solution was spray-dried. This yielded the hydrolysis product of RA50 / SG95 (RA 40.25%, STV 26.32%, RB 10.58%, STB 5.88%, TSG(9SG) 87.49%).

[0865] Example 20: The effect of RA50 / SG95 hydrolysate on the sweetness profile of RM+RD(5 / 5).

[0866] program:

[0867] Weigh the RA50 / SG95 hydrolysis product (the product of Example 19) and RD+RM (5 / 5) according to the sample weights shown in Table 20-1 and mix them evenly. Add pure water to a total volume of 100 ml and perform sensory evaluation tests.

[0868] Table 20-1

[0869]

[0870] Sensory evaluation procedure:

[0871] An evaluation team of two people tested the sample solutions. Each member of the testing team drank solutions of different concentrations of steviol glycosides. During the testing, all personnel had a clock. The testers had to record the time of occurrence of five specific points in the sweetness profile (sweetness onset, maximum sweetness, onset of sweetness build-up, end of sweetness build-up, and tastelessness).

[0872] Test Results

[0873] Determine the average of the results from all testers.

[0874]

[0875] The sweetness profiles of different proportions of RA50 / SG95 hydrolysate and RD+RM (5 / 5) compositions, depicted based on the above test data, are as follows: Figure 38 As shown, the RA50 / SG95 hydrolysate can be considered a steviol glycoside composition with a high content of low molecular weight steviol glycosides. The results indicate that the sweetness entanglement time of the RD / RM composition decreases with increasing RA50 / SG95 hydrolysate content. The effect of shortening the sweetness entanglement is particularly pronounced when the ratio of RA50 / SG95 hydrolysate to RD+RM (5 / 5) is higher than 10:90.

[0876] Example 21: Method for producing a stevia composition containing raspberry glycoside (RU) from a stevia composition containing stevia glycoside using β-galactosidase.

[0877] raw material:

[0878] Stevia composition containing steviol glycosides: RA30 / SG95, sourced from Sweet Green Fields, containing 33.12% RA and 58.07% STV, with a total steviol glycoside content of 98.33% TSG (9SG). β-galactosidase: LactaseDS100, sourced from Amano Enzyme Inc.

[0879] process:

[0880] Dissolve 50g of RA30 / SG95 in 100ml of pure water. Stir the solution and heat to 40-45℃. Add 10g of β-galactosidase to the reaction solution. Then stir the solution at 40-45℃ for about 36 hours. After the reaction is complete, heat the reaction solution to 95-100℃ and hold for 30 minutes to inactivate the enzyme. Then cool the solution to room temperature. Centrifuge at 4000r / m for 10 minutes to separate the supernatant. Spray dry the supernatant to obtain the product. The composition of the product is 23.21% RA, 4.91% STV, 36.51% RU, and total steviol glycosides of 68.79% TSG (9SG).

[0881] Example 22

[0882] In this embodiment, the effect of the product of Example 21 on improving the taste of conventional stevia extract was evaluated.

[0883] raw material:

[0884]

[0885]

[0886] Sample solution preparation:

[0887] Weigh the enzyme-converted raspberry glycoside (ET-RU) and other stevia extracts according to the sample quantities shown in the table below and mix them evenly. Add pure water to a total volume of 100 ml and perform sensory evaluation tests.

[0888] Sensory evaluation procedure:

[0889] To evaluate the taste profile, a four-person panel tested the samples. The evaluation panel was asked to describe the taste profile based on the increase in intensity of bitterness and metallic aftertaste, assigning a score between 0 and 5. A trained tester first tasted the sample independently. The tester was allowed to taste it again and record the perceived sensory attributes. Afterwards, three other tasters tasted the sample, scored it, and discussed it openly to find a suitable description. If more than one tester disagreed with the result, the tasting was repeated. For example, a score of "5" for bitterness intensity was the worst score for a strong bitterness; conversely, a value of 0 or close to zero meant very mild bitterness. Similarly, a score of "5" for metallic aftertaste was undesirable. A value of zero or close to zero meant a reduced or eliminated metallic aftertaste. The evaluation of sweetness lingering was conducted by a two-person panel testing the sample solution. Each member of the test group drank a solution of different steviol glycosides at a defined concentration. During the test, everyone had a clock. They had to record the time it took for the sweetness to disappear. A shorter time indicated a desired sweetness lingering characteristic.

[0890] result:

[0891] 1. The effect of enzyme-converted RU on improving RA

[0892] Table 22-1 Sample Weights for RA and ET-RU

[0893] 1-1 100 / 0 50 0 1-2 95 / 5 50 2.6 1-3 90 / 10 50 5.6 1-4 85 / 15 50 8.8 1-5 80 / 20 50 12.5 1-6 75 / 25 50 16.6

[0894] Table 22-2 Sensory Evaluation Results

[0895] 1-1 4 2 37s 1-2 4 2 32s 1-3 4 2 34s 1-4 3 2 29s 1-5 3 1 30s 1-6 2 1 26s

[0896] The flavor profile of RA can be improved by enzymatically converted RU. As the ratio of ET-RU to RA increases, the bitterness and metallic aftertaste of RA decrease. The sweet lingering time of RA can be shortened from approximately 37 seconds to approximately 30 seconds. The effect of shortening the sweet lingering time of RA is particularly significant when the ratio of ET-RU to RA reaches 25 / 75.

[0897] 2. The effect of enzyme conversion of RU on RD

[0898] Table 22-3 Sample Weights for RD and ET-RU

[0899] 2-1 100 / 0 50 0 2-2 95 / 5 50 2.6 2-3 90 / 10 50 5.6 2-4 85 / 15 50 8.8 2-5 80 / 20 50 12.5 2-6 75 / 25 50 16.6

[0900] Table 22-4 Sensory Evaluation Results

[0901] 2-1 2 0 37s 2-2 2 0 30s 2-3 2 0 26s 2-4 1 0 25s 2-5 1 0 18s 2-6 1 0 18s

[0902] The flavor profile of RD can be improved by enzymatically converted RU. As the ratio of ET-RU to RD increases, the bitterness and metallic aftertaste of RD decrease. The sweet lingering time of RD can be shortened from approximately 37 seconds to approximately 20 seconds. The effect of shortening the sweet lingering time of RD is particularly significant when the ratio of ET-RU to RD reaches 20 / 80.

[0903] 3. The effect of enzyme-converted RU on improving RM

[0904] Table 22-5 Sample Weights for RM and ET-RU

[0905] 3-1 100 / 0 50 0 3-2 95 / 5 50 2.6 3-3 90 / 10 50 5.6 3-4 85 / 15 50 8.8 3-5 80 / 20 50 12.5 3-6 75 / 25 50 16.6

[0906] Table 22-6 Sensory Evaluation Results

[0907] 3-1 1 0 25s 3-2 1 0 24s 3-3 1 0 20s 3-4 1 0 21s 3-5 2 0 18s 3-6 2 0 17s

[0908] The flavor profile of RM can be improved by enzymatically converted RU. Although RM has almost no bitterness or metallic aftertaste, it has a relatively long sweet linger. The sweet linger of RM can be reduced from about 25 seconds to about 20 seconds. In particular, the effect of shortening the sweet linger of RM is significant when the ratio of ET-RU to RM is 20 / 80.

[0909] Example 23

[0910] This experiment was designed to investigate the effects of Reb-B and raspberry glycosides on the flavor profile of NHDC.

[0911] Material

[0912] Neohesperidin dihydrochalcone (NHDC), ≥96%, Lot#MKBT9446V, Sigma Aldrich; Rebaudioside B, Lot#RB100122, EPC Lab; Rubusoside, Lot#EPC-182-80-01, Sweet Green Fields.

[0913] Sample preparation

[0914] Prepare a 10 ppm NHDC solution in water. Add Reb-B (1-5 ppm) in increasing amounts to the 10 ppm NHDC solution.

[0915] Prepare a 10 ppm NHDC solution in water. Add scutellarin (1-5 ppm) in increasing amounts to the 10 ppm NHDC solution.

[0916] Sensory evaluation

[0917] Before tasting, tasters discuss the series of samples to be tasted and reach an appropriate description. Four trained tasters independently blind taste all the samples in the series. Taste tasters may taste again, recording the sensory attributes they perceive, including relative intensity, on a symbolic basis.

[0918] result

[0919] The effect of added Reb-B on standard NHDC solutions is shown in Table 23-1 and Figure 39 .

[0920] Table 23-1 Effect of Reb-B on 10 ppm NHDC solution

[0921]

[0922] * …Sweetness activation (from 0 - fast to 5 - very slow)

[0923] Table 23-2 and Figure 40 The effect of added raspberry glycosides on standard NHDC solution is shown.

[0924] Table 23-2 Effect of raspberry glycoside on 10 ppm NHDC solution

[0925]

[0926] * …Sweetness activation (from 0 - fast to 5 - very slow)

[0927] Results showed that low molecular weight steviol glycosides, such as Reb B or rhubarb glycosides, can have a significant impact on NHDC or related products. The resulting flavor profile is surprisingly dependent on the type of low molecular weight steviol glycoside added. For example, Reb B and rhubarb glycosides can affect the sweet profile of NHDC, and most surprisingly, the menthol-like flavor appears to be dose-dependent on the added Reb B or rhubarb glycosides. One embodiment of the composition comprises low molecular weight steviol glycosides and NHDC or other naringin-type products, wherein the ratio of low molecular weight steviol glycosides to NHDC is 1:99-99:1. Embodiments of the invention include a method of improving the flavor of NHDC or other naringin-type products with a composition comprising low molecular weight steviol glycosides (LMWSG) such as Reb B and / or rhubarb glycosides. Embodiments of the present invention include compositions for use in food and beverages comprising low molecular weight steviol glycosides (LMWSG) and NHDC, wherein the concentration of the low molecular weight steviol glycosides is 0.1 ppm to 1000 ppm and the concentration of NHDC is 0.1 ppm to 30 ppm. Although the invention has been described with reference to preferred embodiments, those skilled in the art will recognize that changes in form and detail may be made without departing from the spirit and scope of the invention. All references cited throughout this specification, including those in the background section, are incorporated herein by reference in their entirety. Those skilled in the art will recognize, or can determine, by conventional experimentation alone, numerous equivalents of the specific embodiments of the invention specifically described herein. Such equivalents are intended to be included within the scope of the following claims.

Claims

1. A composition comprising rebaudioside A (RA) and raspberry glycoside (RU), and further comprising rebaudioside M (RM) and / or rebaudioside D (RD), wherein, The composition exhibits reduced sweetness entanglement compared to RA without RU and compared to RM and / or RD without RU, wherein the weight ratio of RA to RU is 9:1 to 7.5:2.5, the weight ratio of RM to RU is 9:1 to 5:1, and the weight ratio of RD to RU is 9:1 to 5:

1.

2. The composition according to claim 1, wherein, The composition contains 10 wt% to 50 wt% of one or more SGs with a molecular weight of less than or equal to 965 Daltons, which constitute 10 wt% to 50 wt% of all SGs in the composition.

3. The composition according to claim 2, wherein, One or more SGs with a molecular weight less than or equal to 965 Daltons are present in an amount greater than 10 to 30 wt% of all SGs in the composition.

4. The composition according to any one of claims 1-3, wherein the rebaudioside A (RA) comprises 50-70 wt% of all SGs in the composition.

5. The composition according to claim 4, wherein, The composition further comprises 5 to 15 wt% RB of all SGs in the composition.

6. The composition according to any one of claims 1-3, wherein the composition is dissolved in a solution.

7. The composition according to claim 6, wherein the composition is present at a concentration of 1 ppm to 2000 ppm.

8. The composition according to any one of claims 1-3, further comprising a salt.

9. The composition according to claim 8, wherein the salt comprises sodium carbonate, sodium bicarbonate, sodium chloride, potassium chloride, magnesium chloride, sodium sulfate, magnesium sulfate, potassium sulfate, or a mixture thereof.

10. The composition according to any one of claims 1-3, wherein the composition is used as a flavoring agent or sweetener.

11. An oral consumer composition comprising the composition of any one of claims 1-10.

12. The oral consumer composition of claim 11, wherein one or more LMWSG(s) with a molecular weight less than or equal to 965 Daltons constitute at least 1 ppm of the entire oral consumer composition.

13. The oral consumer composition according to claim 11 or 12, wherein, The oral consumption composition is a food or pharmaceutical composition.

14. Use of the composition according to any one of claims 1-10 in food.

15. A method for reducing sweetness entanglement in a sweetener composition containing rebaudioside A (RA), the method comprising the steps of: Provides a sweetener composition containing rebaudioside A (RA); Add raspberry glycoside (RU) to the sweetener composition; and add rebaudioside M (RM) and / or rebaudioside D (RD), wherein, The weight ratio of RA to RU is 9:1 to 7.5:2.5, the weight ratio of RM to RU is 9:1 to 5:1, and the weight ratio of RD to RU is 9:1 to 5:

1.

16. The method for reducing sweetness entanglement in a sweetener composition containing rebaudioside A (RA) according to claim 15, wherein, The sweetener composition has a sweetness wrapping time X, wherein the sweetness wrapping time X is reduced by at least 10%.

17. The method for reducing sweetness entanglement in a sweetener composition containing rebaudioside A (RA) according to claim 16, wherein the sweetness entanglement time X is reduced by at least 20%.

18. The method for reducing sweetness entanglement in a sweetener composition containing rebaudioside A (RA) according to claim 17, wherein the sweetness entanglement time X is reduced by at least 30%.

19. A composition comprising two groups of SG, the first group of SG comprising rhubarb glycoside (RU), the second group of SG comprising rebaudioside D (RD) and rebaudioside M (RM), the composition having reduced sweetness entanglement compared to RD and RM without RU, the weight ratio of the first group to the second group of SG being 1:99 to 99:1, the weight ratio of RD to RU being 9:1 to 5:1, and the weight ratio of RM to RU being 9:1 to 5:1.

Images