Natural sweetener compositions and uses thereof

Abstract

The present disclosure relates to the field of natural sweetener compositions for use in the flavor industry. More specifically, the present disclosure relates to a composition comprising: a natural sweetener selected from the group consisting of steviol glycosides, mogrosides, and any mixture thereof, and a solvent mixture comprising: A) 1, 2-propylene glycol or glycerol; b) one or more solvents having Hansen solubility parameters [Delta] p and [Delta] h respectively higher than [Delta] p and [Delta] h of the solvent selected as the solvent A; and C) one or more solvents having Hansen solubility parameters [Delta] p and [Delta] h lower than [Delta] p and [Delta] h of the solvent selected as solvent A, respectively. The present disclosure also relates to the use of said compositions in consumer products, such as flavored products.

Description

[0001] Cross - reference to related applications

[0002] This application claims the priority of European Application No. 22215736.4, filed on December 22, 2022, which is incorporated herein by reference in its entirety as if fully set forth herein. Technical field

[0003] The present disclosure relates to the field of natural sweetener compositions for the flavor industry. More specifically, the present disclosure relates to a composition comprising: a natural sweetener selected from the group consisting of steviol glycosides, mogrosides, and any mixtures thereof, and a solvent mixture, said solvent mixture comprising: A) 1,2 - propanediol or glycerol; B) one or more solvents having Hansen solubility parameters δ p and δ h respectively higher than the δ p and δ h of the solvent selected as solvent A; and C) one or more solvents having Hansen solubility parameters δ p and δ h respectively lower than the δ p and δ h of the solvent selected as solvent A. The present disclosure also relates to the use of said composition in consumer products such as flavored products. Background art

[0004] Metabolic disorders and related diseases, such as obesity, diabetes, and cardiovascular diseases, are major public health problems worldwide. In almost every developed country, their prevalence is increasing at an alarming rate. Caloric sweeteners, such as sucrose and fructose, are key factors contributing to the prevalence of these metabolic disorders and related diseases.

[0005] To date, many products have been proposed to address these problems. For example, artificial high - intensity sweeteners have been developed, which deliver sweetness at extremely low doses. Among the high - intensity sweeteners available on the market, sucralose, aspartame, acesulfame potassium, cyclamate, and saccharin are all well - known alternatives. However, consumers have a much higher interest in natural products or natural - derived products than their artificial counterparts.

[0006] Many natural sweeteners, such as steviol glycosides, mogrosides, etc., can meet this demand of consumers. However, many natural sweeteners are solids and have low solubility in most common flavoring solvents (such as water), which makes them difficult to handle and thus difficult to add to flavored products desired by consumers. Although some liquid solutions of natural sweeteners are known, such solutions require high-temperature heating to completely dissolve the natural sweeteners, resulting in unstable solutions or solutions that are only stable for a short time, which is not conducive to long-term storage. In other cases, some liquid solutions of natural sweeteners need to be heated shortly before dilution and final application. The need for heat treatment has a significant impact on production costs. In still other cases, some solvents that may be suitable for dissolving natural sweeteners have an undesirable off-flavor effect when used at high concentrations.

[0007] Accordingly, there is a continuing need for an easy-to-handle solution of natural sweeteners that is based on a food-grade solvent, has a high sweetener concentration, is stable for a long time at room temperature (i.e., clear and precipitate-free), and can be diluted in water to achieve the target concentration in the final application. Summary of the Invention

[0008] The following aspects of the present disclosure are directed to solving one or more of the problems described above.

[0009] In a first aspect, the present disclosure relates to a composition comprising:

[0010] 1) A natural sweetener selected from the group consisting of steviol glycosides, mogrosides, and any mixture thereof; and

[0011] 2) A solvent mixture comprising:

[0012] A) Propylene glycol or glycerol;

[0013] B) One or more solvents having Hansen solubility parameters δ p and δ h respectively higher than the δ p and δ h of the solvent selected as Solvent A; and

[0014] C) One or more solvents having Hansen solubility parameters δ p and δ h respectively lower than the δ p and δ h of the solvent selected as Solvent A.

[0015] In a second aspect, the present disclosure relates to a method for preparing the composition described herein.

[0016] In a third aspect, the present disclosure relates to a flavored product comprising the composition described herein. Detailed implementation manners

[0017] The following detailed description sets forth various configurations and embodiments provided herein. This description should be read from the perspective of a person of ordinary skill in the relevant art. Thus, information well known to such persons is not necessarily included. It will be apparent to persons of ordinary skill in the art that the various configurations and embodiments provided herein can be combined in any manner without departing from the spirit of the present disclosure.

[0018] Unless otherwise specified herein, the following terms and phrases have the indicated meanings. The present disclosure may employ other terms and phrases not explicitly defined herein. Such other terms and phrases will have the meanings that would be ascribed to them by a person of ordinary skill in the art in the context of the present disclosure. In some cases, a term or phrase may be defined in either the singular or the plural. In such cases, it should be understood that unless explicitly stated to the contrary, any term in the singular form can include its plural form and vice versa. 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 specification pertains, unless otherwise defined.

[0019] As used herein, unless otherwise indicated, the terms "a," "an," or "the" each mean "one or more" or "at least one."

[0020] Although the compositions and methods are described in terms of "comprising," "containing," or "including" various components or steps, the compositions and methods can also "consist essentially of" or "consist of" the various components, materials, and steps. As used herein, the term "consist essentially of" should be interpreted to include the recited components, materials, or steps, as well as such additional components, materials, or steps that do not materially affect the basic and novel properties of the composition or method. In some embodiments, a composition "consisting essentially of the recited components or materials" according to the embodiments of the present disclosure does not include any additional components or materials that would alter the basic and novel properties of the composition.

[0021] It should be understood that any numerical range recited herein is intended to include all sub-ranges subsumed therein. For example, a range of "1 to 10" is intended to include all sub-ranges between the recited minimum value of 1 and the recited maximum value of 10; that is, having a minimum value equal to or greater than 1 and a maximum value equal to or less than 10. Since the disclosed numerical ranges are continuous, they include every value between the minimum and maximum values. Unless otherwise expressly stated, the various numerical ranges specified in this application are approximations.

[0022] As used herein, unless otherwise specified, the terms "about" or "approximately" refer to an acceptable error of a particular value as determined by one of ordinary skill in the art, which depends in part on how the value is measured or determined. In certain embodiments, the terms "about" or "approximately" refer to within 1, 2, 3, or 4 standard deviations. In certain embodiments, the terms "about" or "approximately" refer to within 50%, 20%, 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.5%, or 0.05% of a given value or range.

[0023] Throughout this disclosure, various publications may be incorporated by reference. If any of the terms in these publications incorporated by reference conflict with the terms of this disclosure, the terms of this disclosure shall control, unless otherwise specified.

[0024] As used herein, "solvate" refers to a compound formed by the interaction of one or more solvent molecules with one or more of the compounds described herein. In some embodiments, the solvate is a pharmaceutically acceptable solvate, such as a hydrate.

[0025] As used herein, "optionally" means that the subsequent described event may or may not occur. In some embodiments, the optional event does not occur. In some other embodiments, the optional event does occur one or more times.

[0026] As used herein, "or" will be given its broadest reasonable interpretation and is not limited to an "either / or" construction. Thus, the phrase "comprising A or B" means that A may be present without B, or B may be present without A, or both A and B may be present. Further, for example, if A defines a class that can have multiple members (e.g., A1 and A2), one or more members of the class may be present simultaneously.

[0027] As used herein, "for example," "such as," "including," or "comprising" are intended to introduce examples that further illustrate a more general subject. Unless otherwise specifically indicated, providing such examples is only to aid in understanding the embodiments shown in this disclosure and is not meant to limit in any way. These phrases also do not denote any preference for the disclosed embodiments.

[0028] In a first aspect, the present disclosure relates to a composition comprising:

[0029] 1) a natural sweetener selected from the group consisting of steviol glycosides, mogrosides, and any mixture thereof; and

[0030] 2) a solvent mixture comprising:

[0031] A) 1,2 - propanediol or glycerol;

[0032] B) one or more solvents, the Hansen solubility parameters δ p and δ h are respectively higher than the δ p and δ h of the solvent selected as solvent A; and

[0033] C) one or more solvents, the Hansen solubility parameters δ p and δ h are respectively lower than the δ p and δ h .

[0034] The natural sweetener is selected from the group consisting of steviol glycosides, mogrosides, and any mixture thereof.

[0035] As used herein, the term "steviol glycosides" refers to steviol glycosides that occur naturally in plant species such as Stevia rebaudiana, Stevia phlebophylla, or Rubus chingii. Such compounds are glycosides of the diterpene steviol. Some non - limiting examples include stevioside, rebaudioside, dulcoside A, etc.

[0036] In one embodiment, the natural sweetener comprises one or more steviol glycosides. In some embodiments, the natural sweetener comprises one or more rebaudiosides selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside N, rebaudioside O, rebaudioside M, and any combination thereof.

[0037] In some embodiments, the natural sweetener comprises one or more mogrosides. Exemplary mogrosides include, but are not limited to: mogroside III, mogroside IV, mogroside V, semenoside, isomogroside V, mogroside IV E , isomogroside V, mogroside III E , 11 - oxomogroside V, the α - isomer of isomogroside V, neomogroside, and any combination thereof. Other mogroside compounds that can be used as sweeteners have been described in U.S. Patent Application Publication No. 2017 / 0119032. In one embodiment, the natural sweetener comprises one or more mogrosides selected from the group consisting of mogroside III, mogroside IV, mogroside V, semenoside, isomogroside V, mogroside IV E, mogroside V, mogroside III E , 11 - oxomogroside V, the α - isomer of isomogroside V, neomogroside, and any combination thereof.

[0038] Unexpectedly, it has been found that the compositions of the present disclosure can highly concentrate natural sweeteners while remaining stable (i.e., clear and precipitate - free) for extended periods at ambient temperature or room temperature (RT) (generally less than or equal to 25 °C). Thus, in some embodiments, the amount of natural sweetener present is from 2% to 50% by weight, typically from 4% to 40% by weight, more typically from 10% to 35% by weight, relative to the total weight of the composition. In some embodiments, the amount of natural sweetener present is from 2% to 20% by weight, typically from 2% to 19% by weight, more typically from 2% to 18% by weight, relative to the total weight of the composition. In some embodiments, the amount of natural sweetener present is from 2% to 15% by weight, typically from 2% to 13% by weight, more typically from 2% to 11% by weight, relative to the total weight of the composition. In some embodiments, the amount of natural sweetener present is from 10% to 20% by weight, typically from 14% to 17% by weight. Solutions in which natural sweeteners are highly concentrated and stable at room temperature have advantages such as low cost of use, less volume required for transportation, and little impact on taste (e.g., off - flavors due to large amounts of solvents).

[0039] As used herein, "solubility at 25 °C" or "solubility at room temperature" refers to the thermodynamic equilibrium solubility of the natural sweetener at 25 °C or room temperature. Those skilled in the art should understand that the solubility of any solid compound increases significantly with increasing temperature of the solvent system. Subsequently, even when the temperature returns to a lower temperature, such as 25 °C, the solid compound may remain in solution in a supersaturated state for some time. However, this is an apparent solubility due to non - equilibrium, metastable state, and limited storage - period stability, and thus is different from the thermodynamic solubility at equilibrium. The thermodynamic solubility can be determined, for example, using the so - called shake - flask method at a controlled temperature. Alternatively, it can be determined by slowly heating the compound and recording the dissolution temperature after complete dissolution.

[0040] The solvent mixture of the composition comprises at least three solvents, namely solvents A), B), and C), and the combination of these solvents has been found to be favorable for dissolving natural sweeteners, such as those selected from the group consisting of steviol glycosides, mogrosides, and any mixtures thereof.

[0041] Solvent A is 1,2 - propanediol or glycerol. In one embodiment, solvent A is 1,2 - propanediol. In another embodiment, solvent A is glycerol.

[0042] Solvent B is one or more solvents having a Hansen solubility parameter δp and δ h are each higher than the δ of the solvent selected as Solvent A p and δ h .

[0043] The Hansen solubility parameter (HSP) is a physicochemical parameter used to evaluate the types of intermolecular forces related to compatibility with different materials. The basis of HSP is the assumption that the cohesive energy (E) can be divided into three parts, corresponding respectively to atomic dispersion (E d ), molecular dipole interaction (E p ), and hydrogen bond interaction (E h ). Similarly, the total solubility parameter can be divided into three components, corresponding respectively to the different types of molecular interactions described above: dispersion (δ d ), polarity (δ p ), and hydrogen bond (δ h ).

[0044] Each molecule is assigned three Hansen solubility parameters, each typically in units of MPa 0.5 :

[0045] δ d : the energy generated by intermolecular dispersion forces;

[0046] δ p : the energy generated by intermolecular dipole-dipole forces; and

[0047] δ h : the energy generated by intermolecular hydrogen bonds.

[0048] The Hansen solubility parameter can be understood as the coordinates of a point in three-dimensional space (also known as Hansen space). In Hansen space, the closer two molecules are, the greater the likelihood that they will dissolve in each other. For more information on the Hansen solubility parameter, visit https: / / www.hansen-solubility.com / .

[0049] The following table lists the Hansen solubility parameters of exemplary food-grade solvents. These values are in units of MPa 0.5 , calculated using the HSPiP program, which is available at https: / / www.hansen-solubility.com / .

[0050] Solvent <![CDATA[δ d > <![CDATA[δ p > <![CDATA[δ h > Water 15.5 16 42.3 Glycerol 17.4 11.3 27.2 Ethanol 15.8 8.8 19.4 1,2 - Propylene glycol 16.8 10.4 21.3 1 - Propanol 16 6.8 17.4 2 - Propanol 15.8 6.1 16.4 Triethyl citrate 16.5 4.9 12 Limonene 17.2 1.8 4.3 Ethyl lactate 16 7.6 12.5

[0051] In some embodiments, the difference between the average Hansen solubility parameter δ p of the solvent mixture and the δ p of the natural sweetener is no more than 1 unit, typically no more than 0.5 units.

[0052] In some embodiments, the average Hansen solubility parameter δ of the solvent mixture h differs from that of the natural sweetener by no more than 2 units, typically no more than 1 unit. h

[0053] In one embodiment, solvent A in the solvent mixture is 1,2 - propanediol, and solvent B is glycerol or water. In another embodiment, solvent A in the solvent mixture is 1,2 - propanediol, and solvent B is glycerol. In yet another embodiment, solvent A in the solvent mixture is 1,2 - propanediol, and solvent B is water.

[0054] In one embodiment, solvent A of the solvent mixture is glycerol, and solvent B is water.

[0055] Solvent C is one or more solvents whose Hansen solubility parameters δ p and δ h are respectively lower than those of solvent A p and δ h . Exemplary solvents that can be used as solvent C include but are not limited to ethanol, triethyl citrate, triacetin, ethyl lactate, ethyl acetate, propanol, isopropanol, etc. In one embodiment, solvent C is selected from the group consisting of ethanol, triethyl citrate, triacetin, ethyl lactate, ethyl acetate, propanol, isopropanol, and any mixture thereof.

[0056] In one embodiment, solvent A of the solvent mixture is 1,2 - propanediol, solvent B is glycerol or water, and solvent C is selected from the group consisting of ethanol, triethyl citrate, triacetin, ethyl lactate, ethyl acetate, propanol, isopropanol, and any mixture thereof.

[0057] In one embodiment, solvent A of the solvent mixture is glycerol, solvent B is water, and solvent C is selected from the group consisting of 1,2 - propanediol, ethanol, triethyl citrate, triacetin, ethyl lactate, ethyl acetate, propanol, isopropanol, and any mixture thereof.

[0058] The contents of solvents A, B, and C in the disclosed composition are not particularly limited. However, in suitable embodiments, the amount of solvent A present in the solvent mixture is 10% to 75% by weight, typically 30% to 60% by weight, based on the total weight of the composition.

[0059] In one embodiment, the amount of solvent B present in the solvent mixture is 10% to 70% by weight, typically 30% to 60% by weight, based on the total weight of the composition.

[0060] ​In some embodiments, the solvent B of the solvent mixture contains water in an amount of 0% to 50% by weight relative to the total weight of the composition.

[0061] In one embodiment, the solvent C of the solvent mixture is present in an amount of 1% to 50% by weight, typically 5% to 40% by weight, relative to the total weight of the composition.

[0062] The total amount of solvents (solvent A, solvent B, and solvent C) in the compositions of the present disclosure is not particularly limited. However, in some embodiments, the total amount of solvents is 10% to 98% by weight, typically 50% to 98% by weight, more typically 50% to 95% by weight, relative to the total weight of the composition.

[0063] Solvents A, B, and C can be food-grade solvents. As used herein, a food-grade solvent refers to a solvent that is suitable for use in food in terms of purity, flavor characteristics, color, odor, etc.

[0064] The composition can also include one or more food-grade co-solvents. Exemplary co-solvents are in the categories of alkylene glycols, alcohols, oils, and flavorings. Specifically suitable food-grade co-solvents include, but are not limited to: butylene glycol, 1,3-propanediol, vegetable oils, olive oil, soybean oil, canola oil, cottonseed oil, corn oil, peanut oil, persic oil, sesame oil, fractionated coconut oil, tributyrin, triglycerides, medium-chain triglycerides, ethyl levulinate, butyl stearate, diethyl succinate, diethyl malonate, acetic acid, lactic acid, benzyl alcohol, tetrahydrofurfuryl alcohol, D-limonene, γ-valerolactone, butyrolactone, polyethylene glycol, polypropylene glycol, or combinations thereof.

[0065] The composition is transparent and stable at ambient temperature, typically at a temperature below or equal to 25 °C, for a period of time, typically for several hours, more typically for several days, and even more typically for several weeks.

[0066] As used herein, the term "transparent" means that, in the absence of colorants or fluorescent agents and with deionized water as a reference, the transmittance of the composition at visible light (500 - 800 nm) with a light path of 1 cm is 100%.

[0067] As used herein, the term "stable" means that the composition does not undergo phase separation and remains transparent, without any detectable signs of turbidity, cloudiness, or precipitation.

[0068] In a second aspect, the present invention relates to a method for preparing the composition described herein. The method includes:

[0069] a') Mixing the following components to obtain a solvent mixture:

[0070] A) 1,2 - propanediol or glycerol;

[0071] B) one or more solvents having Hansen solubility parameters δ p and δ h each higher than the δ p and δ h of the solvent selected as solvent A; and

[0072] C) one or more solvents having Hansen solubility parameters δ p and δ h each lower than the δ p and δ h of the solvent selected as solvent A;

[0073] b’) adding a natural sweetener selected from the group consisting of steviol glycosides, mogrosides, and any mixtures thereof to the mixture obtained in step a’; and

[0074] c) mixing the combination obtained in step b’ to form the composition.

[0075] In a suitable method, solvent A, solvent B (or a mixture of solvents B) and solvent C (or a mixture of solvents C) are mixed using a mechanical stirrer to obtain a clear single - phase liquid. Then a pure solid natural sweetener or a blend of solid natural sweeteners is added to the clear solvent mixture and mechanically stirred. Mechanical stirring is continued until the sweetener is observed to be completely dissolved.

[0076] In one embodiment, mixing step c) is carried out at ambient temperature, typically in the temperature range of 15 °C to 25 °C.

[0077] In another embodiment, mixing step c) is carried out at a temperature above 25 °C. Accordingly, the amount of natural sweetener added does not exceed the amount equivalent to the thermodynamic solubility in the solvent mixture at 25 °C.

[0078] The composition is characterized by the natural sweetener, solvents A, B, and C as described above and is suitably modified for the methods described herein.

[0079] In a third aspect, the present disclosure relates to a flavored product comprising the composition described herein.

[0080] The content of the composition in the flavored product is not particularly limited. However, in a suitable embodiment, the composition is present in an amount of 0.001% to 5% by weight, typically 0.01% to 1% by weight, more typically 0.1% to 0.5% by weight, relative to the total weight of the flavored product.

[0081] In one embodiment, the flavored product is a food product, a beverage product, an oral care product, or a pharmaceutical product.

[0082] In some embodiments, the flavored product further comprises a cooling compound, a cooling enhancing compound, a sweetener other than steviol glycosides or mogrosides, or a combination thereof.

[0083] As used herein, "cooling compound" refers to a compound that modulates the TRPM8 receptor.

[0084] Exemplary cooling compounds include, but are not limited to, compounds selected from the group consisting of: (-)-menthol, N-ethyl-p-menthane-3-carboxamide, cubeb alcohol, isopulegol, 3-(L-menthoxy)propane-1,2-diol, cis / trans-p-menthane-3,8-diol, 3-(L-menthoxy)-2-methylpropane-1,2-diol, 2-[2-(p-menthan-3-yloxy)ethoxy]ethanol, menthoxyethanol, (1R,2R,4R)-1-(2-hydroxy-4-methylcyclohexyl)ethenone, (1R,2R,5R)-N-ethyl-5-methyl-2-(prop-1-en-2-yl)cyclohexanecarboxamide, N-(3-hydroxy-4-methoxyphenyl)-2-isopropyl-5,5-dimethylcyclohexanecarboxamide, N-[4-(cyanomethyl)phenyl]-2-isopropyl-5,5-dimethylcyclohexanecarboxamide, N-(2-hydroxy-2-phenylethyl)-2-isopropyl-5,5-dimethylcyclohexane-1-carboxamide, L-menthyl lactate, (-)-menthyl glycol carbonate, (-)-menthone 1,2-glycerol ketal, D / L-menthone 1,2-glycerol ketal, (-)-menthyl 1-propylene glycol carbonate, (-)-menthyl 2-propylene glycol carbonate, D / L-menthyl 1-propylene glycol carbonate, D / L-menthyl 2-propylene glycol carbonate, (1R,2S,5R)-N-(4-methoxyphenyl)-5-methyl-2-(1-methylethyl)cyclohexanecarboxamide, menthyl ethylamide oxalate, (E)-3-benzo[1,3]dioxol-5-yl-N,N-diphenyl-2-propenamide, 3,4-methylenedioxycinnamic acid, N,N-diphenylamide, N,N-dimethyl(-)-menthyl succinimide, (1R,2S,5R)-N-(4-(carbamoylmethyl)phenyl)-menthylcarboxamide, (-)-menthyl pyrrolidonecarboxylate, L-norephedrine p-menthanecarboxamide, (1R,2S,5R)-N-(4-(cyanomethyl)phenyl)menthylcarboxamide, (1R,2S,5R)-N-(2-(pyridin-2-yl)ethyl)menthylcarboxamide, 6-isopropyl-3,9-dimethyl-1,4-dioxaspiro[4.5]Decan-2-one, (1R,2R,4S)-dihydroumbellulol, N-ethyl-p-menthane-3-carboxamide, 2-isopropyl-N,2,3-trimethylbutanamide, ethyl 3-(p-menthane-3-carboxamido)acetate, N-ethyl-2,2-diisopropylbutanamide, N-(1,1-dimethyl-2-hydroxyethyl)-2,2-dimethylbutanamide, N-cyclopropyl-5-methyl-2-isopropyl-cyclohexanecarboxamide, (-)-menthyl acetoacetate, (-)-menthyl succinate, (-)-menthyl (S)-3-hydroxybutyrate, (-)-menthyl glutarate, 1-[2-hydroxyphenyl]-4-[2-nitrophenyl]-1,2,3,6-tetrahydropyrimidin-2-one, di-(-)-menthyl glutarate, N-(2-hydroxyethyl)-2,3-dimethyl-2-isopropylbutanamide, and any combination thereof.

[0085] In some embodiments, the cooling compound can be the cooling compound described in WO 2021 / 074281. For example, (2-(4-phenyl-1H-imidazol-2-yl)piperidin-1-yl)(1,2,3-thiadiazol-5-yl)methanone, (2-(4-phenyl-1H-imidazol-2-yl)piperidin-1-yl)(thietan-3-yl)methanone, (2,2-dimethylcyclopropyl)(2-(4-phenyl-1H-imidazol-2-yl)piperidin-1-yl)methanone, (2-ethoxycyclopropyl)(2-(4-phenyl-1H-imidazol-2-yl)piperidin-1-yl)methanone, (2-methoxycyclopropyl)(2-(4-phenyl-1H-imidazol-2-yl)piperidin-1-yl)methanone, (2-methylcyclopropyl)(2-(4-phenyl-1H-imidazol-2-yl)piperidin-1-yl)methanone, (2S)-2-methyl-1-(2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)butan-1-one, (5-methyltetrahydrofuran-3-yl)(2-(4-phenyl-1H-imidazol-2-yl)piperidin-1-yl)methanone, (E)-1-(2-(5-(3,4-difluorophenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-methylbut-2-en-1-one, (E)-2-methyl-1-(2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)but-2-en-1-one, (E)-2-methyl-1-(2-(5-p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)pent-3-en-1-one, (R)-2-(methylthio)-1-((R)-2-(5-p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, (S)-2-(methylthio)-1-((R)-2-(5-p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, (S)-2-(methylthio)-1-((S)-2-(5-p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, (S)-2-methyl-1-((R)-2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)butan-1-one, (tetrahydrofuran-3-yl)(2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)methanone, 1-(2-(1H-benzo[d]imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(4-(1-methyl-1H-pyrazol-4-yl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(4-(2,2-difluorobenzo[d][1,3]dioxol-5-yl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one,1-(2-(4-(2,3-Dihydrobenzofuran-5-yl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(4-(2,3-Dihydrobenzofuran-6-yl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(4-(2,5-Dimethylphenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(4-(2-Chlorophenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(4-(2-Cyclopropyl-1,3-oxazol-5-yl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(4-(2-Fluorophenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(4-(2-Hydroxyphenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(4-(3-((Dimethylamino)methyl)phenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(4-(3,5-Difluorophenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(4-(3,5-Dimethylisoxazol-4-yl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(4-(3-Chloro-4-methylphenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(4-(3-Methylfuran-2-yl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(4-(4-((1,1-Dioxothiomorpholino)methyl)phenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(4-(4-(1-Hydroxyethyl)phenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(4-(4-(Difluoromethoxy)-3-fluorophenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(4-(4-(Difluoromethyl)thiophen-3-yl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(4-(4-(Methylsulfonyl)phenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(4-(4-(tert-Butyl)phenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one1-(2-(4-(4-Cyclobutylphenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(4-(4-Cyclopropyl-2-fluorophenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(4-(4-Fluorophenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(4-(4-Hydroxyphenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(4-(4-Isopropylphenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(4-(4-Methyl-3-(trifluoromethyl)phenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(4-(5-((Dimethylamino)methyl)thiophen-2-yl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(4-(5-Methylfuran-2-yl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(4-(5-Methylpyridin-3-yl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(4-(6-Methylpyridin-3-yl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(4-(Benzo[b]thiophen-6-yl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(4-Methyl-5-phenyl-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(4-Phenyl-1H-imidazol-2-yl)piperidin-1-yl)-2-((trifluoromethyl)thio)ethan-1-one, 1-(2-(4-Phenyl-1H-imidazol-2-yl)piperidin-1-yl)butan-1-one, 1-(2-(4-Phenyl-1H-imidazol-2-yl)piperidin-1-yl)hexa-3,5-dien-1-one, 1-(2-(4-Phenyl-1H-imidazol-2-yl)piperidin-1-yl)penta-4-en-1-one, 1-(2-(4-Phenyl-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 1-(2-(5-(2,3-Difluorophenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(5-(2,4-Difluorophenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(5-(2,5-Difluorophenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one,1-(2-(5-(2-Fluoro-4-methoxyphenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(5-(2-Fluorophenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(5-(2-Methoxypyrimidin-5-yl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(5-(3-(Methylamino)phenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(5-(3,4-Difluorophenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(5-(3,4-Difluorophenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-methylbut-3-en-1-one, 1-(2-(5-(3,4-Dimethoxyphenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(5-(3,4-Dimethylphenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(5-(3-Fluoro-4-(methoxymethyl)phenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(5-(3-Fluorophenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(5-(3-Methoxyisothiazol-4-yl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(5-(3-Methoxyphenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(5-(4-((Methylamino)methyl)phenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(5-(4-(2-Methoxyethyl)phenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(5-(4-(Aminomethyl)phenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(5-(4-(Dimethylamino)phenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(5-(4-(Hydroxymethyl)phenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(5-(4-Acetylphenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one1-(2-(5-(4-Aminophenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(5-(4-chloro-3-fluorophenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(5-(4-chlorophenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(5-(4-ethylphenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(5-(4-fluorophenyl)-4H-1,2,4-triazol-3-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(5-(4-methoxy-2-methylphenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(5-(4-methoxyphenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(5-(4-methyl-6-(methylthio)pyridin-3-yl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(5-(5-(methoxymethyl)thiophen-3-yl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(5-(6-methoxypyridin-3-yl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(5-(benzo[d][1,3]dioxol-5-yl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 1-(2-(5-benzyl-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-(5-bromo-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 2-(2-(1-(2-(methylthio)propanoyl)piperidin-2-yl)-1H-imidazol-5-yl)benzonitrile, 2-(2-(4-phenyl-1H-imidazol-2-yl)piperidin-1-carbonyl)cyclopropane-1-carbonitrile, 2-(5-methylfuran-2-yl)-1-(2-(4-phenyl-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-(allylthio)-1-(2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-(dimethylamino)-1-(2-(4-phenyl-1H-imidazol-2-yl)piperidin-1-yl)butan-1-one, 2-(dimethylamino)-1-(2-(4-phenyl-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one2-(ethylthio)-1-(2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-(furan-2-yl)-1-(2-(4-phenyl-1H-imidazol-2-yl)piperidin-1-yl)ethan-1-one, 2-(furan-2-yl)-1-(2-(4-phenyl-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-(furan-3-yl)-1-(2-(4-phenyl-1H-imidazol-2-yl)piperidin-1-yl)ethan-1-one, 2-(furan-3-yl)-1-(2-(5-p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-(methylamino)-N-(4-(2-(1-(2-(methylthio)propanoyl)piperidin-2-yl)-1H-imidazol-5-yl)phenyl)acetamide, 2-(methylsulfinyl)-1-(2-(5-p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-(methylsulfonyl)-1-(2-(4-phenyl-1H-imidazol-2-yl)piperidin-1-yl)ethan-1-one, 2-(methylsulfonyl)-1-(2-(4-phenyl-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-(methylthio)-1-(2-(2-(p-tolyl)-2H-tetrazol-5-yl)piperidin-1-yl)propan-1-one, 2-(methylthio)-1-(2-(3-phenyl-1,2,4-oxadiazol-5-yl)piperidin-1-yl)propan-1-one, 2-(methylthio)-1-(2-(4-(1-(trifluoromethyl)-1H-pyrazol-4-yl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-(methylthio)-1-(2-(4-(4-(morpholinomethyl)phenyl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-(methylthio)-1-(2-(4-(5-(trifluoromethyl)furan-2-yl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-(methylthio)-1-(2-(4-(5-(trifluoromethyl)thiophen-2-yl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-(methylthio)-1-(2-(4-(5-methylthiophen-3-yl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-(methylthio)-1-(2-(4-(m-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-(methylthio)-1-(2-(4-(o-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-(methylthio)-1-(2-(4-(pyridin-3-yl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-(methylthio)-1-(2-(4-(pyridin-4-yl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one,2-(Methylthio)-1-(2-(4-(pyrimidin-5-yl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-(methylthio)-1-(2-(4-(quinoxalin-6-yl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-(methylthio)-1-(2-(4-(thiophen-3-yl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-(methylthio)-1-(2-(4-phenyl-1H-imidazol-2-yl)piperidin-1-yl)ethan-1-one, 2-(methylthio)-1-(2-(5-(2-(trifluoromethyl)phenyl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-(methylthio)-1-(2-(5-(2,3,4-trifluorophenyl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-(methylthio)-1-(2-(5-(2,4,5-trifluorophenyl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-(methylthio)-1-(2-(5-(3-(trifluoromethyl)phenyl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-(methylthio)-1-(2-(5-(4-(trifluoromethoxy)phenyl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-(methylthio)-1-(2-(5-(4-(trifluoromethyl)phenyl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-(methylthio)-1-(2-(5-(4-propylphenyl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-(methylthio)-1-(2-(5-(4-vinylphenyl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-(methylthio)-1-(2-(5-(5-methylthiophen-2-yl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-(methylthio)-1-(2-(5-(p-tolyl)-1,3,4-oxadiazol-2-yl)piperidin-1-yl)propan-1-one, 2-(methylthio)-1-(2-(5-(p-tolyl)-1H-imidazol-2-yl)azepan-1-yl)propan-1-one, 2-(methylthio)-1-(2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-(methylthio)-1-(2-(5-(p-tolyl)-4H-1,2,4-triazol-3-yl)piperidin-1-yl)propan-1-one, 2-(methylthio)-1-(2-(5-(p-tolyl)isoxazol-3-yl)piperidin-1-yl)propan-1-one, 2-(methylthio)-1-(2-(5-(p-tolyl)oxazol-2-yl)piperidin-1-yl)propan-1-one, 2-(methylthio)-1-(2-(5-(p-tolyl)thiazol-2-yl)piperidin-1-yl)propan-1-one,2-(methylthio)-1-(2-(5-phenyl-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-(methylthio)-1-(2-(5-phenyl-1H-imidazol-2-yl)pyrrolidin-1-yl)propan-1-one, 2-(methylthio)-1-(2-(5-phenyl-4H-1,2,4-triazol-3-yl)piperidin-1-yl)propan-1-one, 2-(methylthio)-1-(2-(5-phenyloxazol-2-yl)piperidin-1-yl)propan-1-one, 2-(methylthio)-1-(4-(5-(p-tolyl)-1H-imidazol-2-yl)thiazolidin-3-yl)propan-1-one, 2,2,3-trimethyl-1-(2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)but-3-en-1-one, 2,2,3-trimethyl-1-(2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)butan-1-one, 2,2-dimethyl-1-(2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)but-3-en-1-one, 2,2-dimethyl-1-(2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)butan-1-one, 2,3-dimethoxy-1-(2-(4-phenyl-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2,3-dimethyl-1-(2-(4-phenyl-1H-imidazol-2-yl)piperidin-1-yl)butan-1-one, 2,5-difluoro-4-(2-(1-(2-(methylthio)propanoyl)piperidin-2-yl)-1H-imidazol-4-yl)benzonitrile, 2-amino-1-(2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-cyclobutyl-1-(2-(4-phenyl-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-cyclopentyl-2-ethoxy-1-(2-(4-phenyl-1H-imidazol-2-yl)piperidin-1-yl)ethan-1-one, 2-cyclopropyl-1-(2-(4-phenyl-1H-imidazol-2-yl)piperidin-1-yl)ethan-1-one, 2-cyclopropyl-1-(2-(4-phenyl-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-cyclopropyl-2-methoxy-1-(2-(4-phenyl-1H-imidazol-2-yl)piperidin-1-yl)ethan-1-one, 2-ethoxy-1-(2-(5-(3-fluorophenyl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-ethyl-1-(2-(4-phenyl-1H-imidazol-2-yl)piperidin-1-yl)but-2-en-1-one, 2-ethyl-1-(2-(4-phenyl-1H-imidazol-2-yl)piperidin-1-yl)butan-1-one, 2-fluoro-4-(2-(1-(2-(methylthio)propanoyl)piperidin-2-yl)-1H-imidazol-5-yl)benzonitrile2-Mercapto-1-(2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-methoxy-1-(2-(4-phenyl-1H-imidazol-2-yl)piperidin-1-yl)butan-1-one, 2-methoxy-1-(2-(4-phenyl-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-methoxy-1-(2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-methyl-1-(2-(4-phenyl-1H-imidazol-2-yl)piperidin-1-yl)butan-1-one, 2-methyl-1-(2-(4-phenyl-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-methyl-1-(2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)but-3-en-1-one, 2-methyl-1-(2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)butan-1-one, 2-methyl-1-(2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)butane-1,3-dione, 2-methyl-1-(2-(5-p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)pentan-1-one, 2-methyl-1-(2-(5-p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)prop-2-en-1-one, 2-methyl-1-(2-(5-p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-methyl-2-(methylthio)-1-(2-(5-p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-methyl-3-(methylthio)-1-(2-(4-phenyl-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-methylene-1-(2-(5-p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)butan-1-one, 3-(2-(1-(2-(methylthio)propanoyl)piperidin-2-yl)-1H-imidazol-4-yl)benzonitrile, 3,3,3-trifluoro-2-methyl-1-(2-(4-phenyl-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 3,3,4,4,4-pentafluoro-1-(2-(4-phenyl-1H-imidazol-2-yl)piperidin-1-yl)butan-1-one, 3,3-difluoro-1-(2-(4-phenyl-1H-imidazol-2-yl)piperidin-1-yl)butan-1-one, 3-fluoro-4-(2-(1-(2-(methylthio)propanoyl)piperidin-2-yl)-1H-imidazol-5-yl)benzonitrile, 3-methyl-1-(2-(4-phenyl-1H-imidazol-2-yl)piperidin-1-yl)but-2-en-1-one, 3-methyl-1-(2-(4-phenyl-1H-imidazol-2-yl)piperidin-1-yl)butan-1-one, 4-(2-(1-(2-(methylthio)propanoyl)piperidin-2-yl)-1H-imidazol-4-yl)benzonitrile,4-(2-(1-(2-(Methylthio)propanoyl)piperidin-2-yl)-1H-imidazol-5-yl)benzaldehyde, 4,4,4-trifluoro-2-methyl-1-(2-(4-phenyl-1H-imidazol-2-yl)piperidin-1-yl)butan-1-one, bicyclo[1.1.1]pent-1-yl(2-(4-phenyl-1H-imidazol-2-yl)piperidin-1-yl)methanone, cyclobutyl(2-(5-(3-fluorophenyl)-1H-imidazol-2-yl)piperidin-1-yl)methanone, cyclopentyl(2-(4-phenyl-1H-imidazol-2-yl)piperidin-1-yl)methanone, cyclopropyl(2-(4-phenyl-1H-imidazol-2-yl)piperidin-1-yl)methanone, methyl 4-(2-(1-(2-(methylthio)propanoyl)piperidin-2-yl)-1H-imidazol-5-yl)benzoate, N-(2-hydroxyethyl)-4-(2-(1-(2-(methylthio)propanoyl)piperidin-2-yl)-1H-imidazol-4-yl)benzenesulfonamide, 2-(methylthio)-1-(2-(5-(3-nitrophenyl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, N-(4-(2-(1-(2-(methylthio)propanoyl)piperidin-2-yl)-1H-imidazol-4-yl)phenyl)methanesulfonamide, 2-(methylthio)-1-(2-(5-(4-nitrophenyl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 1-(sec-butylsulfinyl)-2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidine, 1-(sec-butylsulfonyl)-2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidine, 1-(isopropylsulfinyl)-2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidine, 1-(isopropylsulfonyl)-2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidine, 1-((1-(methylthio)ethyl)sulfinyl)-2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidine, 1-((1-(methylthio)ethyl)sulfonyl)-2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidine, 1-((2-(methylthio)propan-2-yl)sulfinyl)-2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidine, 1-((2-(methylthio)propan-2-yl)sulfonyl)-2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidine, 1-(but-3-en-2-ylsulfinyl)-2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidine, 1-(but-3-en-2-ylsulfonyl)-2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidine, 1-(pent-3-en-2-ylsulfinyl)-2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidine, 1-(pent-3-en-2-ylsulfonyl)-2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidine1-((2-Methylbut-3-en-2-yl)sulfinyl)-2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidine, 1-((2-Methylbut-3-en-2-yl)sulfonyl)-2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidine, 1-(2-(5-(4-(Hydroxymethyl)phenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-methylbutan-1-one, 2-(Methylsulfonyl)-1-(2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 1-(4-Hydroxy-2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(5-Hydroxy-2-(5-p-tolyl-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(4-Hydroxy-2-(5-p-tolyl-1H-imidazol-2-yl)piperidin-1-yl)-2-methylbutan-1-one, 1-(5-Hydroxy-2-(5-p-tolyl-1H-imidazol-2-yl)piperidin-1-yl)-2-methylbutan-1-one, 1-(2-(5-(4-Hydroxymethyl)phenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylsulfonyl)propan-1-one, 1-(4-Hydroxy-2-(5-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylsulfonyl)propan-1-one, 1-(5-Hydroxy-2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylsulfonyl)propan-1-one, 1-(2-Hydroxy-6-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-Hydroxy-6-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-methylbutan-1-one, 1-(2-Hydroxy-6-(5-p-tolyl-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylsulfonyl)propan-1-one, 1-(3-Hydroxy-2-(5-p-tolyl-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(3-Hydroxy-2-(5-p-tolyl-1H-imidazol-2-yl)piperidin-1-yl)-2-methylbutan-1-one, 1-(3-Hydroxy-2-(5-p-tolyl-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylsulfonyl)propan-1-one, 1-(2-(5-(4-(Hydroxymethyl)phenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylsulfinyl)propan-1-one, 1-(4-Hydroxy-2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylsulfinyl)propan-1-one, 1-(5-Hydroxy-2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylsulfinyl)propan-1-one1-(2-Hydroxy-6-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylsulfinyl)propan-1-one, 1-(3-Hydroxy-2-(5-p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylsulfinyl)propan-1-one, 1-(2-Hydroxy-6-(5-(4-hydroxymethyl)phenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(5-Hydroxy-2-(5-(4-hydroxymethyl)phenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(4-Hydroxy-2-(5-(4-hydroxymethyl)phenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(3-Hydroxy-2-(5-(4-(hydroxymethyl)phenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-(methylthio)propan-1-one, 1-(2-Hydroxy-6-(5-(4-(hydroxymethyl)phenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-methylbutan-1-one, 1-(5-Hydroxy-2-(5-(4-(hydroxymethyl)phenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-methylbutan-1-one, 1-(4-Hydroxy-2-(5-(4-(hydroxymethyl)phenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-methylbutan-1-one, 1-(3-Hydroxy-2-(5-(4-(hydroxymethyl)phenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-methylbutan-1-one, 4-(2-(1-(2-methylbutanoyl)piperidin-2-yl)-1H-imidazol-5-yl)benzaldehyde, 4-(2-(1-(2-(methylthio)propanoyl)piperidin-2-yl)-1H-imidazol-5-yl)benzoic acid, 4-(2-(1-(2-methylbutanoyl)piperidin-2-yl)-1H-imidazol-5-yl)benzoic acid, (2,2-dimethylcyclopropyl)(2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)methanone, 1-(2-(5-bromo-1H-imidazol-2-yl)piperidin-1-yl)-2-methylbutan-1-one, 1-(2-(5-(4-chlorophenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-methylbutan-1-one, 2-(4-(2-(1-(2-(methylthio)propanoyl)piperidin-2-yl)-1H-imidazol-5-yl)phenyl)acetonitrile, 2-(4-(2-(1-(2-methylbutanoyl)piperidin-2-yl)-1H-imidazol-5-yl)phenyl)acetonitrile, 2-(4-(2-(1-(2-methylbutanoyl)piperidin-2-yl)-1H-imidazol-5-yl)phenyl)acetonitrile, 2,3-dimethyl-1-(2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)butan-1-one2-Methyl-1-(2-(5-(o-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)butan-1-one, 2-methyl-1-(2-(5-(m-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)butan-1-one, 1-(2-(5-(4-(hydroxymethyl)phenyl)-1H-imidazol-2-yl)piperidin-1-yl)-2-methylbutan-1-one, 1-(isopropylsulfonyl)-2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidine, 1-(sec-butylsulfonyl)-2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidine, 2-methyl-1-(2-(5-(5-methylthiophen-2-yl)-1H-imidazol-2-yl)piperidin-1-yl)butan-1-one, 2-(methylthio)-1-(2-(5-(p-tolyl)-1H-imidazol-2-yl)piperazin-1-yl)propan-1-one, 2-(methylthio)-1-(2-(4-(p-tolyl)oxazol-2-yl)piperidin-1-yl)propan-1-one, 2-methyl-1-(2-(4-(p-tolyl)oxazol-2-yl)piperidin-1-yl)butan-1-one, their derivatives (such as those described in WO 2022 / 170519), or any combination thereof.

[0086] In some embodiments, the cooling compound can be 2-methyl-1-(2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)butan-1-one, 2-(methylthio)-1-(2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2-methyl-2-(methylthio)-1-(2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)propan-1-one, 2,2-dimethyl-1-(2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)but-3-en-1-one, or a combination thereof.

[0087] In some embodiments, the cooling compound can be 1-isopropyl-3,3,5,7-tetramethyloctahydrobenzo[c]isoxazole, 5-(4-fluorophenyl)-1,3,3,5,7-pentamethyloctahydrobenzo[c]isoxazole (including (3aR,5R,7S,7aR)-5-(4-fluorophenyl)-1,3,3,5,7-pentamethyloctahydrobenzo[c]isoxazole, (3aR,5R,7R,7aR)-5-(4-fluorophenyl)-1,3,3,5,7-pentamethyloctahydrobenzo[c]isoxazole, (3aR,5R,7S,7aS)-5-(4-fluorophenyl)-1,3,3,5,7-pentamethyloctahydrobenzo[c]isoxazole, or any combination thereof.

[0088] As used herein, a "cooling enhancing compound" is capable of enhancing the cooling sensation provided by a consumer product containing a cooling compound, but may also provide a cooling sensation alone. Such cooling enhancing compounds include, but are not limited to, naturally derived compounds such as menthol or its analogs, or synthetic compounds such as any of the compounds described in U.S. Patent Nos. 9,394,287 and 10,421,727. Exemplary cooling enhancing compounds include, but are not limited to, compounds selected from the group consisting of: N-ethyl-N-(thiophen-2-ylmethyl)-2-(p-tolyloxy)acetamide; N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-2-(p-tolyloxy)acetamide; 2-(4-fluorophenoxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)acetamide; 2-(2-hydroxy-4-methylphenoxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-acetamide; 2-((2,3-dihydro-1H-inden-5-yl)oxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-acetamide; 2-((2,3-dihydro-1H-inden-5-yl)oxy)-N-(1H-pyrazol-3-yl)-N-(thiazol-5-ylmethyl)-acetamide; 5-methoxy-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)benzofuran-2-carboxamide; 2-(4-ethylphenoxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)acetamide; (E / Z)-2-methyl-2-butenal; (E / Z)-2-isopropyl-5-methyl-2-hexenal; their derivatives, such as those described in WO 2022 / 170519, and any combination thereof.

[0089] The flavored product may also contain a sweetener other than steviol glycosides or mogrosides. The sweetener may include a low-calorie, zero-calorie, or high-intensity sweetener. The term "high-intensity sweetener" refers to a sweetener that is sweeter than sucrose, such as at least 10 times sweeter, or at least 20 times sweeter, or at least 50 times sweeter, or at least 100 times sweeter, or at least 250 times sweeter, or at least 500 times sweeter, or at least 750 times sweeter, or at least 1000 times sweeter, or at least 2500 times sweeter, or at least 5000 times sweeter, or at least 7500 times sweeter, or at least 10000 times sweeter than sucrose. In this context, saying that a sweetener is x times sweeter than sucrose means that a concentration of the sweetener in an aqueous solution relative to 1 / x of the weight of sucrose produces a sweetness equivalent to that of sucrose.

[0090] Examples of suitable sweeteners are set forth in more detail below. In some embodiments, the sweetener is sucralose, which refers to 1,6-dichloro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside. In some embodiments, the sweetener is sodium saccharin. Sodium saccharin can be present at any suitable concentration. In some embodiments, the concentration of sodium saccharin ranges from 10 ppm to 10,000 ppm, or 50 ppm to 5,000 ppm, or 100 ppm to 3,000 ppm.

[0091] In some embodiments, the sweetener can include caloric sugars such as sucrose, glucose, fructose (e.g., in the form of high fructose corn syrup), or any combination thereof. In some embodiments, the sweetener includes one or more high-intensity artificial sweeteners such as acesulfame potassium, aspartame, cyclamate, neotame, etc. When any such artificial high-intensity sweeteners are present in the sweetener, their concentrations will be generally the same as those described for sucralose above. In some other embodiments, the sweetener includes one or more low-calorie carbohydrates or sugar alcohols such as allulose, xylitol, erythritol, etc.

[0092] The flavored products of the present disclosure may also contain various other sweeteners. Non-limiting examples include D-allulose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, D-turanose, D-leucrose, isomaltitol, lactitol, mannitol, sorbitol, maltodextrin, saccharin, alitame, cyclamic acid, tagatose, maltose, galactose, mannose, lactose, D-tryptophan, glycine, maltitol, lactitol, isomaltitol, hydrogenated starch hydrolysates (HSH), chemically modified mogrosides (such as glucosylated mogrosides), guanidine sweeteners (carrelame) and other guanidyl sweeteners, honey, Jerusalem artichoke syrup, licorice root, monk fruit (fruit, powder or extract), lucuma (fruit, powder or extract), maple sap (including sap extracted from, for example, Acer saccharum, Acer nigrum, Acer rubrum, Acer saccharinum, Acer platanoides, Acer negundo, Acer macrophyllum, Acer grandidentatum, Acer glabrum, Acer mono), maple syrup, maple sugar, walnut sap (including sap extracted from, for example, Juglans cinerea, Juglans nigra, Juglans ailatifolia, Juglans regia), birch sap (including sap extracted from, for example, Betula papyrifera, Betula alleghaniensis, Betula lenta, Betula nigra, Betula populifolia, Betula pendula), sycamore sap (such as sap extracted from Platanus occidentalis), ironwood sap (such as sap extracted from Ostrya virginiana), unrefined sucrose (mascobado), molasses (such as blackstrap molasses by way of example), treacle sugar, monatin, monellin, cane sugarsugar) (also known as natural sugar, unrefined cane sugar or sucrose), palm sugar, panela (panocha), piloncillo, rapadura, raw sugar, rice syrup, sorghum, sorghum syrup, tapioca syrup (also known as tapioca starch syrup), thaumatin, yacon root, malt syrup, barley malt syrup, barley malt powder, beet sugar, cane sugar, crystallized fruit juice crystals, caramel, carbitol, carob syrup, castor sugar, hydrogenated starch hydrolates, hydrolyzed canned fruit juice, hydrolyzed starch, invert sugar, anethole, arabinogalactan, arrope (concentrated grape juice), syrup, P-4000, acesulfame potassium (also known as acesulfame-K or ace-K), alitame (also known as aclame), advantame, aspartame, baiyunosdie, neotame, benzamide derivatives, bernadame, canderel (aspartame alias), carrelame and other guanidine-based sweeteners, plant fiber, corn sugar, conjugated sugar, curculin, cyclohexylsulfamate, cyclocaryoside I, demerara, dextran, dextrin, diastatic maltmalt), dulcin, sucrol, valzin, dulcoside A, dulcoside B, emulin, enoxolone, maltodextrin, saccharin, estragole, ethyl maltol, glucin, gluconic acid, glucono delta-lactone, glucosamine, glucuronic acid, glycerol, glycine, glycyphillin, glycyrrhizin, enoxolone monoglucuronide, golden sugar, yellow sugar, golden syrup, granulated sugar, Gynostemma pentaphyllum, hernandulcin, isomerized liquid sugar, jallab, chicory root dietary fiber, kynurenine derivatives (including N'-formyl-kynurenine, N'-acetyl-kynurenine, 6-chloro-kynurenine), galactitol, litse, ligicane, lycasin, N-(4-cyanophenyl)-N-(2,3-methylenedioxybenzyl)guanidine acetic acid (lugduname), guanidine, falernum, mabinlin I, mabinlin II, maltol, crystalline maltitol (maltisorb), maltodextrin, maltotriol, mannosamine, miraculin, mizuame, mogrosides (including for example mogroside IV, mogroside V and neomogroside), mukurozioside, nano sugar, naringin dihydrochalcone, neohesperidin dihydrochalcone, nib sugar, black oligosaccharide, norbu, apricot syrup, osladin, pekmez, pentadin, periandrin I, perillaldehyde, perillartine, petphyllum, phenylalanine, phloisosideside I, phloridzin, phyllodulcin, polyglycitol syrup, polypodoside A, pterocaryoside A, pterocaryoside B, rebiana, refined syrup, rub syrup, rubusoside, selligueain A, shugr, gymnemic acid I, siraitia grosvenorii, soybean oligosaccharide, Splenda, SRIoximeV, steviol glycosides, steviolbiosides, stevioside, strogins 1, 2 and 4, sucronic acid, sucrononate, sugars, sodium (suosan), phloridzin, super aspartame, tetrasaccharide, threitol, treacle, trilobtain, tryptophan and derivatives (6-trifluoromethyl-tryptophan, 6-chloro-D-tryptophan), vanillose, heptitol, birch syrup, aspartame-acesulfame, assugrin, and combinations or blends of any two or more thereof.

[0093] In one particular embodiment, the flavored product comprises a sweetener selected from the group consisting of sucrose, fructose, glucose, erythritol, sucralose, xylitol, and any combination thereof.

[0094] In some embodiments, the flavored product may comprise 4-amino-5,6-dimethylthieno[2,3-d]pyrimidin-2(1H)-one or any suitable salt thereof. In some embodiments, the flavored product disclosed herein may comprise the hydrochloride salt of 4-amino-5,6-dimethylthieno[2,3-d]pyrimidin-2(1H)-one.

[0095] In some embodiments of any of the foregoing embodiments, the flavored product may comprise a lactone. Any suitable lactone or combination of lactones may be used. In some embodiments, the lactone comprises a lactone ring having 3 to 8 members in the ring, such as a 3-membered lactone ring, a 4-membered lactone ring, a 5-membered lactone ring, a 6-membered lactone ring, a 7-membered lactone ring, or an 8-membered lactone ring.

[0096] In some embodiments, the lactone comprises a 5-membered lactone ring having or not having an unsaturated bond (excluding the unsaturation in the oxo substituents on the ring), such as a carbon-carbon double bond. In some embodiments, the lactone comprises a 5-membered lactone ring having at least one unsaturated bond (such as one carbon-carbon double bond). Non-limiting examples of lactones comprising a 5-membered lactone ring having at least one unsaturated bond include angelica lactone α, angelica lactone β, menthol lactone, 5,5-dimethyl-2(5H)-furanone, 5-ethyl-2(5H)-furanone, 5-pentyl-2(5H)-furanone, 5-hexyl-2(5H)-furanone, 5-pentyl-2(3H)-furanone, 4-methyl-3-pentyl-2(5H)-furanone, and 2(5H)-furanone. In some embodiments, the lactone comprises a 5-membered lactone ring having no unsaturated bonds. Non-limiting examples of such lactones include γ-butyrolactone, γ-valerolactone, γ-caprolactone, γ-heptalactone, γ-octalactone, γ-undecalactone, γ-decalactone, dihydrojasmone lactone, and dihydro menthol lactone (3,6-dimethyl-hexahydro-2(3H)-benzofuranone). In some embodiments, the lactone is dihydro menthol lactone.

[0097] In some embodiments, the lactone comprises a 6-membered lactone ring having or not having an unsaturated bond. In some embodiments, the lactone comprises a 6-membered lactone ring having at least one unsaturated bond. Non-limiting examples of lactones comprising a 6-membered lactone ring having at least one unsaturated bond include δ-2-decenolide, coumarin, and 6-methylcoumarin. In some other embodiments, the lactone includes a 6-membered lactone ring having no unsaturated bonds. Non-limiting examples of lactones including a 6-membered lactone ring having no unsaturated bonds include δ-decalactone, δ-dodecalactone, and cyclohexyl lactone.

[0098] In certain embodiments, the flavored product further comprises one or more food additives, including but not limited to:

[0099] acids, including, for example, citric acid, phosphoric acid, ascorbic acid, sodium bisulfate, lactic acid, or tartaric acid;

[0100] bitter components, including, for example, caffeine, quinine, green tea, catechins, polyphenols, raw robusta coffee bean extract, raw coffee bean extract, potassium chloride, menthol, or proteins (such as proteins and protein isolates from plants, algae, or fungi);

[0101] colorants, including, for example, caramel color, Red #40, Yellow #5, Yellow #6, Blue #1, Red #3, purple carrot, black carrot juice, purple sweet potato, vegetable juice, fruit juice, β-carotene, turmeric curcumin, or titanium dioxide;

[0102] preservatives, including, for example, sodium benzoate, potassium benzoate, potassium sorbate, sodium metabisulfite, sorbic acid, or benzoic acid;

[0103] Antioxidants, including, for example, ascorbic acid, calcium disodium EDTA, α-tocopherol, mixed tocopherols, rosemary extract, grape seed extract, resveratrol, or sodium hexametaphosphate;

[0104] Vitamins or functional ingredients, including, for example, resveratrol, Co-Q10, omega-3 fatty acids, L-theanine, choline chloride (citicoline), inositol, inulin (chicory root), taurine, ginseng extract, guarana extract, ginger extract, L-phenylalanine, L-carnitine, L-tartrate, D-glucuronolactone, myo-inositol, bioflavonoids, echinacea, Ginkgo Biloba, yerba mate, flaxseed oil, Garcinia cambogia peel extract, white tea extract, ribose, milk thistle extract, grape seed extract, pyridoxine hydrochloride (vitamin B6), cyanocobalamin (vitamin B12), nicotinamide (vitamin B3), biotin, calcium lactate, calcium pantothenate (pantothenic acid), calcium phosphate, calcium carbonate, chromium chloride, chromium polynicotinate, copper sulfate, folic acid, ferric pyrophosphate, iron, magnesium lactate, magnesium carbonate, magnesium sulfate, monopotassium phosphate, monosodium phosphate, phosphorus, potassium iodide, potassium phosphate, riboflavin, sodium sulfate, sodium gluconate, sodium polyphosphate, sodium bicarbonate, thiamine mononitrate, vitamin D3, vitamin A palmitate, zinc gluconate, zinc lactate, or zinc sulfate;

[0105] Clouding agents, including, for example, ester gum, brominated vegetable oil (BVO), or sucrose acetate isobutyrate (SAIB);

[0106] Buffers, including, for example, sodium citrate, potassium citrate, or salts;

[0107] Flavors, such as natural flavors, natural flavors with other natural flavors (natural flavor WONF), natural and artificial flavors, artificial flavors; or

[0108] Starches and stabilizers, including, for example, pectin, xanthan gum, carboxymethyl cellulose (CMC), polysorbate 60, polysorbate 80, medium-chain triglycerides, cellulose gel, cellulose gum, sodium caseinate, modified food starch, gum arabic (acacia gum), inulin, or carrageenan.

[0109] In some further embodiments, the flavored products disclosed herein comprise one or more other umami or savory enhancing compounds. Such umami enhancing compounds include, but are not limited to, naturally derived compounds such as (E)-3-(3,4-dimethoxyphenyl)-N-(4-methoxyphenethyl)acrylamide (ericamide), or synthetic compounds such as any of the compounds described in U.S. Patent Nos. 8,735,081, 8,124,121, and 8,968,708.

[0110] In some further embodiments, the flavored products disclosed herein may comprise one or more bitterness blocking compounds. Such bitterness blocking compounds include, but are not limited to, naturally derived compounds such as menthol or its analogs, or synthetic compounds such as any of the compounds described in U.S. Patent Nos. 8,076,491, 8,445,692, and 9,247,759.

[0111] In some further embodiments, the flavored products disclosed herein may comprise one or more mouthfeel modifying compounds. Such mouthfeel modifying compounds include, but are not limited to, tannins, cellulosic materials, bamboo powder, and the like.

[0112] In some further embodiments, the flavored products disclosed herein may comprise one or more flavor masking compounds. Such flavor masking compounds include, but are not limited to, cellulosic materials, materials extracted from fungi, materials extracted from plants, citric acid, carbonic acid (or carbonates), and the like.

[0113] In certain embodiments, the flavored products disclosed herein may comprise cyclosal. When cyclosal is present, its relative concentration is similar to the lactones described herein.

[0114] In some embodiments, the flavored product comprises one or more flavorings, or any other additives described in H. Mitchell, Sweeteners and Sugar Alternatives in Food Technology, Blackwell Publishing Ltd, 2006. As used herein, the term "flavoring" includes those flavors known to the person skilled in the art, such as natural and artificial flavors. These flavorings may be selected from synthetic flavor oils and flavoring aromatics or oils from plants, leaves, flowers, fruits, etc., oleoresins and extracts, and combinations thereof. Non-limiting representative flavor oils include spearmint oil, cinnamon oil, wintergreen oil (methyl salicylate), peppermint oil, Japanese peppermint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, nutmeg oil, allspice, sage oil, mace, bitter almond oil, and cassia oil. Useful flavorings also include artificial, natural, and synthetic fruit flavors, such as vanilla, and citrus oils, including lemon, orange, lime, grapefruit, yuzu, sudachi, and fruit essences, including apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, watermelon, apricot, banana, melon, apricot, plum, cherry, raspberry, blackberry, tropical fruits, mango, mangosteen, pomegranate, papaya, etc. Other potential flavors include milk flavors, butter flavors, cheese flavors, cream flavors, and yogurt flavors; vanilla flavors; tea or coffee flavors, such as green tea flavors, oolong tea flavors, tea flavors, cocoa flavors, chocolate flavors, and coffee flavors; mint flavors, such as peppermint flavors, spearmint flavors, and Japanese peppermint flavors; spice flavors, such as asafoetida flavors, caraway flavors, anise flavors, angelica flavors, fennel flavors, allspice flavors, cinnamon flavors, chamomile flavors, mustard flavors, cardamom flavors, coriander flavors, cumin flavors, clove flavors, pepper flavors, coriander flavors, sassafras flavors, savory flavors, sichuan pepper flavors, shiso flavors, juniper flavors, ginger flavors, star anise flavors, horseradish flavors, thyme flavors, tarragon flavors, dill flavors, bell pepper flavors, nutmeg flavors, basil flavors, marjoram flavors, rosemary flavors, bay leaf flavors, and wasabi flavors; wine flavors, such as red wine flavors, whiskey flavors, brandy flavors, rum flavors, gin flavors, and liqueur flavors; floral flavors; and vegetable flavors, such as onion flavors, garlic flavors, cabbage flavors, carrot flavors, celery flavors, mushroom flavors, and tomato flavors.These flavoring agents can be used in liquid or solid form and can be used alone or in combination. Commonly used flavorings include mint, such as peppermint, menthol, spearmint, artificial vanilla, cinnamon derivatives, and various fruit flavorings, whether used alone or in combination. The flavoring agents can also provide breath-freshening properties, especially mint flavoring agents when combined with cooling agents.

[0115] The flavoring agents can also provide breath-freshening properties, especially mint flavoring agents when combined with cooling agents. These flavoring agents can be used in liquid or solid form and can be used alone or in combination. Other useful flavoring agents include aldehydes and esters, such as cinnamyl acetate, cinnamaldehyde, citral diethyl acetal, dihydrocarvyl acetate, eugenyl formate, p-methylanisole, etc. Generally, any flavoring agent or food additive can be used, such as those described by the National Academy of Sciences in Chemicals Used in Food Processing, publication 1274, pages 63 - 258.

[0116] Other examples of aldehyde flavoring agents include, but are not limited to, acetaldehyde (apple), benzaldehyde (cherry, almond), anisaldehyde (licorice, anise), cinnamaldehyde (cinnamon), citral, i.e., α-citral (lemon, lime), neral, i.e., β-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotropin, i.e., piperonal (vanilla, cream), vanillin (vanilla, cream), α-amyl cinnamaldehyde (spicy fruity flavor), butyraldehyde (butter, cheese), valeraldehyde (butter, cheese), citronellal (modified products, various types), decanal (citrus fruits), aldehyde C-8 (citrus fruits), aldehyde C-9 (citrus fruits), aldehyde C-12 (citrus fruits), 2-ethylbutyraldehyde (berries), hexenal, i.e., trans-2 (berries), tolualdehyde (cherry, almond), veratraldehyde (vanilla), 2,6-dimethyl-5-heptenal, i.e., melonal (melon), 2,6-dimethyloctanal (green fruits), and 2-dodecenal (citrus, tangerine), cherry, grape, strawberry shortcake, and mixtures thereof. This list of flavoring agents is merely exemplary and is not meant to generally limit the term "flavoring agent" or the scope of the general disclosure.

[0117] The flavored product can be any flavored product according to the forms and embodiments described below. In some embodiments, the flavored product is a beverage product, such as a fortified sparkling beverage, cola, lemon-lime sparkling beverage, orange sparkling beverage, grape sparkling beverage, strawberry sparkling beverage, pineapple sparkling beverage, ginger ale, root beer, fruit juice, fruit-flavored juice, fruit juice drink, nectar drink, vegetable juice, vegetable-flavored juice, sports drink, energy drink, fortified water beverage, vitamin-fortified water, near-water beverage, coconut water, tea beverage, coffee, cocoa beverage, milk-containing beverage, cereal-extract-containing beverage, and smoothie. In some other embodiments, the flavored product is a food product, such as a packaged food, canned food, meal replacement product, etc. In some embodiments, the flavored product is an oral care product, such as toothpaste, mouthwash, or a teeth whitening composition, such as the composition disclosed in U.S. Patent Application Publication No. 2019 / 0167545, which is incorporated herein by reference.

[0118] In embodiments where the flavored product is a beverage, the beverage can be selected from a fortified sparkling beverage, cola, lemon-lime sparkling beverage, orange sparkling beverage, grape sparkling beverage, strawberry sparkling beverage, pineapple sparkling beverage, ginger ale, root beer, fruit juice, fruit-flavored juice, fruit juice drink, nectar drink, vegetable juice, vegetable-flavored juice, sports drink, energy drink, fortified water beverage, vitamin-fortified water, near-water beverage, coconut water, tea beverage, coffee, cocoa beverage, milk-containing beverage, cereal-extract-containing beverage, and smoothie. In some embodiments, the beverage can be a soft drink.

[0119] The flavored product can be in any suitable physical form. For example, in some embodiments, the flavored composition can be in solid form, such as a powder. In further such embodiments, the flavored product is tooth powder, such as tooth powder for whitening teeth, removing stains (such as tobacco stains), etc. In some other embodiments, the flavored product can be a paste or slurry, such as toothpaste. In some other embodiments, the flavored product can be in the form of a cream or gel, such as a tooth gel, skin cream, or tooth cream. In some other embodiments, the flavored product can be a liquid suspension or solution, such as having an aqueous carrier. In some embodiments, the flavored product can be in the form of an emulsion, such as a microemulsion or nanoemulsion, in which surfactants, emulsifiers, etc. can be present. In some embodiments, the flavored product is a personal care product, such as a product for application to the skin, face, lips, gums, oral cavity, etc. Such personal products can be used for any suitable purpose, such as skin whitening, teeth whitening, etc.

[0120] In some embodiments, the flavored product is an oral care product. By "oral care product" is meant a personal care product or other product that is not intended to be intentionally swallowed for the purpose of systemic administration of a specific therapeutic agent during normal use, but rather is retained in the oral cavity for a sufficient period of time to contact substantially all tooth surfaces and / or oral tissues for oral activities. The oral care composition can be in a variety of forms, including toothpaste, dentifrice, dental gel, subgingival gel, mouthwash, mousse, foam, oral spray, lozenge, chewable tablet, chewing gum, or a denture product. The oral care composition can also be incorporated into a strip or film for direct application or attachment to oral surfaces.

[0121] In some embodiments, the flavored product is a pharmaceutical product, such as a product designed to carry or deliver certain active pharmaceutical ingredients (APIs). Such APIs can be over-the-counter (OTC) drugs, such as acetaminophen, and other OTC cough and cold medications. In some embodiments, the API is a prescription-based drug.

[0122] In certain embodiments relating to any form and embodiment of the flavored product set forth herein, the flavored product is a non-naturally occurring product, such as a packaged food or beverage product.

[0123] Other non-limiting examples of food and beverage products or formulations include sweet coatings, icings or glazes for such products, or any entity included in: soups, dry-processed foods, beverages, ready-to-eat foods, canned or pickled foods, frozen-processed foods, refrigerated-processed foods, snack foods, baked goods, confectioneries, dairy products, ice creams, meal replacements, pasta and noodles, and sauces, seasonings, flavorings, baby foods, and / or spreads.

[0124] Generally, soups refer to canned / pickled, dehydrated, instant, refrigerated, UHT, and frozen soups. For the purposes of this definition, a soup is a food product made from meat, poultry, fish, vegetables, grains, fruits, and other ingredients, cooked in a liquid and which may contain visible pieces of some or all of these ingredients. It can be clear (as a broth) or thick (as a chowder), smooth, pureed or chunky, ready-to-eat, semi-concentrated or concentrated, and can be served cold or hot, as a first course or main course or as a snack between meals (sipping beverage). Soups can be used as an ingredient for preparing other meal components, ranging from a broth (consommé) to a sauce (cream- or cheese-based soups).

[0125] The dehydrated and cooked food category generally refers to: (i) cooking aid products, such as powdered, granular, pasty, concentrated liquid products, including concentrated broth (bouillon), broth, and pressed blocks, tablets, or powdered or granular broth-like products, which are sold separately as finished products or as ingredients in products, seasonings, and formulation mixtures (not related to technology); (ii) dietary solution products, such as dehydrated soups and freeze-dried soups, including dehydrated soup mixtures, dehydrated instant soups, dehydrated ready-to-eat soups, dehydrated or self-heating preparations of ready-made dishes, meals, and single-serve main courses, including pasta, potatoes, and rice; (iii) dietary garnish products, such as condiments, marinades, salad dressings, salad toppings, dips, coating mixes, batter mixtures, shelf-stable sauces, barbecue sauces, liquid formulation mixtures, concentrates, sauce or sauce mixtures, including salad formulation mixtures, which are sold as finished products or as ingredients in products, whether dehydrated, liquid, or frozen.

[0126] The beverage category generally refers to beverages, beverage mixtures, and concentrates, including but not limited to carbonated and non-carbonated beverages, alcoholic and non-alcoholic beverages, ready-to-drink beverages, liquid concentrate blends for preparing beverages (such as soda water), and dry beverage precursor mixtures. The beverage category also includes alcoholic beverages, soft drinks, sports drinks, isotonic drinks, and hot beverages. Alcoholic beverages include but are not limited to beer, cider / perry, FABs, wine, and spirits. Soft drinks include but are not limited to carbonated beverages, such as cola and non-cola carbonated beverages; fruit juices, such as fruit juice, nectar, fruit juice drinks, and fruit-flavored drinks; bottled water, including soda water, spring water, and purified / table water; functional beverages, which can be carbonated or non-carbonated, including sports drinks, energy drinks, or elixir drinks; concentrates, such as ready-to-drink liquid and powder concentrates. Whether hot or cold, they include but are not limited to coffee or iced coffee, such as fresh, instant, and blended coffee; tea or iced tea, such as black tea, green tea, white tea, oolong tea, and flavored tea; and other beverages, including flavored, malt-based, or plant-based powders, granules, blocks, or tablets mixed with milk or water.

[0127] The snack category generally refers to any food for simple, informal meals, including but not limited to sweet and savory (salty, spicy, etc., non-sweet) snacks and snack bars. Examples of snacks include but are not limited to fruit snacks, potato chips / crisps, extruded snacks, tortilla chips / corn chips, popcorn, pretzels, nuts, and other sweet and savory snacks. Examples of snack bars include but are not limited to granola / cereal bars, breakfast bars, energy bars, fruit bars, and other snack bars.

[0128] Baked food products generally refer to any edible products that involve exposure to heat or excessive sunlight during the preparation process. Examples of baked food products include, but are not limited to, bread, buns, cookies, muffins, cereals, toaster pastries, pastries, waffles, tortillas, crackers, pies, bagels, egg tarts, quiches, cakes, any baked food products and any combination thereof. Other examples include, but are not limited to: packaged / industrial bread, bulk / artisanal bread, packaged / industrial cakes, bulk / artisanal cakes, cookies, chocolate-coated cookies, filled cookies, stuffed cookies, savory crackers and wafers, bread substitutes, breakfast cereals, ready-to-eat cereals, home breakfast cereals, corn flakes, muesli, other cereals, children's breakfast cereals, and hot cereals.

[0129] Ice cream products generally refer to frozen desserts that contain cream, sugar, and flavorings. Examples of ice cream products include, but are not limited to: impulse ice cream; family-sized ice cream; frozen yogurt and artisanal ice cream; ice cream based on soy, oats, legumes (such as red beans and mung beans), and rice. Further examples of ice cream products include, but are not limited to, single-serve dairy ice cream, single-serve water ice cream, multi-pack dairy ice cream, multi-pack water ice cream, family-sized dairy ice cream, ice cream desserts, bulk ice cream, and family-sized water ice cream.

[0130] Confectionery products generally refer to any edible products with a sweet taste. Examples of confectionery products include, but are not limited to, hard candies, gelatin, chocolate candies, sugar confections, chewing gums, etc., and any combination products. Other examples include, but are not limited to: chocolate chips, chocolate bars (countlines), bagged chocolate bars (selflines) / soft bars (softlines), boxed assortments, standard boxed assortments, twist-wrapped mini chocolates, flavored chocolates, chocolates with toys, alfajores, other chocolate confections, mints, standard mints, strong mints, hard candies, soft lozenges, chewing gums, jelly candies, and chew candies, toffees, caramels, and nougats, medicated candies, lollipops, licorice, other sugar confections.

[0131] Meal replacement food products generally refer to any food products that are designed to replace regular meals, especially for those who are concerned about health or fitness. Examples of meal replacement products include, but are not limited to, weight loss products and rehabilitation products.

[0132] Ready-to-eat food products generally refer to any food products that can be eaten as a meal without extensive preparation or processing. Ready-to-eat food products include products for which the manufacturer has added recipe "skills", and thus have a high degree of ready-to-eat, completeness, and convenience. Examples of ready-to-eat food products include, but are not limited to, canned / pickled, frozen, dried, refrigerated ready-to-eat food products; dinner mixes; frozen pizzas; refrigerated pizzas; and pre-made salads.

[0133] Pasta and noodles include any pasta and / or noodles, including but not limited to canned, dried, and refrigerated / fresh pasta; and plain, instant, refrigerated, frozen, and snack noodles.

[0134] Canned / preserved foods include but are not limited to canned / preserved meat and meat products, fish / seafood, vegetables, tomatoes, beans, fruits, ready-to-eat foods, soups, pasta, and other canned / preserved foods.

[0135] Frozen processed foods include but are not limited to frozen processed red meat, processed poultry, processed fish / seafood, processed vegetables, meat substitutes, processed potatoes, baked products, desserts, ready-to-eat foods, pizza, soups, noodles, and other frozen foods.

[0136] Dry processed foods include but are not limited to rice, dessert mixes, dry ready-to-eat foods, dehydrated soups, instant soups, dry pasta, plain noodles, and instant noodles. Refrigerated processed foods include but are not limited to refrigerated processed meats, processed fish / seafood products, lunch boxes, fresh-cut fruits, ready-to-eat foods, pizza, pre-made salads, soups, fresh pasta, and noodles.

[0137] Sauces, seasonings, and condiments include but are not limited to tomato ketchup and puree, broth / soup cubes, herbs and spices, monosodium glutamate (MSG), table sauces, soy-based sauces, pasta sauces, wet / cooking sauces, dry sauce / powder mixtures, tomato paste, mayonnaise, mustard, salad dressings, balsamic vinaigrettes, dips, pickles, and other sauces, seasonings, and condiments.

[0138] Baby foods include but are not limited to milk- or soy-based formula foods; and ready-made, dried, and other baby foods.

[0139] Spreads include but are not limited to jams and preserves, honey, chocolate spreads, nut spreads, and yeast spreads.

[0140] Dairy products generally refer to edible products produced from the milk of mammals. Examples of dairy products include, but are not limited to, drinking milk products, cheese, yogurt, and kefir, as well as other dairy products. Further examples of dairy products include, but are not limited to, fresh / pasteurized milk, whole fresh / pasteurized milk, semi-skimmed fresh / pasteurized milk, long-life / UHT milk, whole long-life / UHT milk, semi-skimmed long-life / UHT milk, skimmed long-life / UHT milk, goat milk, condensed milk / evaporated milk, plain condensed milk / evaporated milk, flavored, functional, and other condensed milk, flavored milk beverages, dairy-only flavored milk drinks, flavored milk drinks with fruit juice, soy milk, fermented milk beverages, coffee creamers, milk powder, flavored milk powder drinks, cream, cheese, processed cheese, spreadable cheese, non-spreadable processed cheese, unprocessed cheese, spreadable unprocessed cheese, hard cheese, packaged hard cheese, unpackaged hard cheese, plain / natural yogurt, flavored yogurt, fruit yogurt, probiotic yogurt, drinking yogurt, regular drinking yogurt, and probiotic drinking yogurt.

[0141] In some embodiments, the flavored products include one or more candies, chocolate candies, chocolate chips, chocolate bars (countlines), bagged chocolate bars (selflines) / soft bars (softlines), boxed assortments, standard boxed assortments, twist-wrapped miniature chocolates, flavored chocolates, chocolates with toys, caramel milk filled cookies, other chocolate confections, mints, standard mints, strong mints, hard candies, lozenges, chewing gums, jelly candies and chewing candies, toffees, caramels and nougats, medicated candies, lollipops, licorice, other granulated sugar foods, breads, packaged / industrial breads, bulk / artisanal breads, pastries, cakes, packaged / industrial cakes, bulk / artisanal cakes, cookies, chocolate-coated cookies, sandwich cookies, filled cookies, salted crackers and crackers, bread substitutes, breakfast cereals, ready-to-eat cereals, family breakfast cereals, corn flakes, cereal mixes, other cereals, children's breakfast cereals, hot cereals, ice creams, ready-to-eat ice creams, single-serve dairy ice creams, single-serve water ice creams, multi-pack dairy ice creams, multi-pack water ice creams, family-sized ice creams, family-sized dairy ice creams, ice cream desserts, bulk ice creams, family-sized water ice creams, frozen yogurts, artisanal ice creams, dairy products, milk, fresh / pasteurized milk, whole fresh / pasteurized milk, semi-skimmed fresh / pasteurized milk, long-life / UHT milk, whole long-life / UHT milk, semi-skimmed long-life / UHT milk, skimmed long-life / UHT milk, goat's milk, condensed milk / evaporated milk, plain condensed milk / evaporated milk, flavored, functional and other condensed milks, flavored milk drinks, dairy-only flavored milk drinks, flavored milk drinks with fruit juice, soy milk, yogurt drinks, fermented milk drinks, coffee creamers, milk powders, flavored milk powder drinks, creams, cheeses, processed cheeses, spreadable cheeses, non-spreadable processed cheeses, unprocessed cheeses, spreadable unprocessed cheeses, hard cheeses, packaged hard cheeses, unpackaged hard cheeses, yogurts, plain / natural yogurts, flavored yogurts, fruit yogurts, probiotic yogurts, drinking yogurts, regular drinking yogurts, probiotic drinking yogurts, frozen and shelf-stable snacks, dairy-based snacks, soy-based desserts, frozen snacks, fresh cheeses and quark cheeses, plain fresh cheeses and quark cheeses, flavored fresh cheeses and quark cheeses, savory fresh cheeses and quark cheeses, sweet and savory snacks, fruit snacks, potato chips / crisps, extruded snack foods, tortilla chips / tostadas, popcorn, pretzels, nuts, other sweet and savory snacks, snack bars, granola bars, breakfast bars, energy bars, fruit bars, other snack bars, meal replacements, weight loss products, recovery drinks, ready-to-eat foods, canned ready-to-eat foods, frozen ready-to-eat foods, dried ready-to-eat foods, frozen ready-to-eat meals, dinner mixes, frozen pizzas, refrigerated pizzas, soups, canned soups, dehydrated soups, instant soups, cold soups, hot soups, frozen soups, pastas, canned pastas, dried pastas, frozen / fresh pastas, noodles, plain noodles, instant noodles, cup / bowl instant noodles, bagged instant noodlesFrozen noodles, snack noodles, canned foods, canned meat and meat products, canned fish / seafood, canned vegetables, canned tomatoes, canned beans, canned fruits, canned ready-to-eat foods, canned soups, canned pasta, other canned foods, frozen foods, frozen processed red meat, frozen processed poultry, frozen processed fish / seafood, frozen processed vegetables, frozen meat substitutes, frozen potatoes, oven-baked potato chips, other oven-baked potato products, non-oven frozen potatoes, frozen baked goods, frozen desserts, frozen ready-to-eat foods, frozen pizza, frozen soups, frozen noodles, other frozen foods, dried foods, dessert mixes, dried ready-to-eat foods, dehydrated soups, instant soups, dried pasta, plain noodles, instant noodles, cup / bowl instant noodles, bagged instant noodles, refrigerated foods, refrigerated processed meat, refrigerated fish / seafood products, refrigerated processed fish, refrigerated coated fish, refrigerated smoked fish, refrigerated lunch packs, refrigerated ready-to-eat foods, refrigerated pizza, refrigerated soups, refrigerated / fresh pasta, refrigerated noodles, oils and fats, olive oil, vegetable oils and seed oils, cooking fats, butter, margarine, spread oils and fats, functional spread oils and fats, sauces, seasonings and condiments, tomato paste and puree, broth / soup cubes, soup cubes, gravy granules, liquid soup bases and ingredients, herbs and spices, fermented sauces, soy-based sauces, pasta sauces, wet sauces, dry sauce / powder mixes, ketchup, mayonnaise, regular mayonnaise, mustard, salad dressings, regular salad dressings, low-fat salad dressings, balsamic vinaigrette, dips, pickles, other sauces, seasonings and condiments, baby foods, formula milk, standard formula milk, growing-up formula milk, toddler formula milk, hypoallergenic milk formula, prepared baby foods, dried baby foods, other baby foods, spreads, jams and preserves, honey, chocolate spreads, nut spreads and yeast spreads.、

[0142] Some embodiments provide chewable compositions that can be swallowed or not swallowed. In some embodiments, the chewable composition can be gummy candies, chewing gums, sugar-free gummy candies, functional gummy candies, bubble gums, which individually or in combination contain the compounds disclosed and described herein.

[0143] The compositions, methods, and products according to the present disclosure will be further illustrated by the following non-limiting examples.

[0144] Examples

[0145] Unless otherwise specified, the inventive compositions of the examples are prepared according to the following general procedure. At room temperature (22 °C), solvent A, solvent B (or a mixture of multiple solvents B) and solvent C (or a mixture of multiple solvents C) are mixed using a mechanical stirrer to obtain a clear single-phase liquid. Then, pure solid natural sweetener or a blend of multiple solid natural sweeteners is added to the transparent solvent mixture and mechanically stirred. Mechanical stirring is continued until the sweetener is observed to be completely dissolved at room temperature. Comparative compositions are prepared in a similar manner. The tables in the following examples summarize the components used in the inventive and comparative compositions.

[0146] Example 1

[0147] Prepare comparative compositions and inventive compositions according to Table 1 below. Visually evaluate the change in the solubility of the sweetener over time. At the same time, visually evaluate the change in the stability (transparency of the solution) of the concentrated solution over time at room temperature (22 °C).

[0148] Table 1.

[0149] Comparative sample C1 Comparative sample C2 Sample 1 wt% wt% wt% <![CDATA[Solvent A: 1,2 - propylene glycol 1) > 48.1 47.7 45.3 <![CDATA[Solvent B: Glycerol 2) > 48.1 47.7 45.3 <![CDATA[Solvent C: Ethanol 3) > 4.8 <![CDATA[Sweetener: Reb A (99.5%) 4) > 3.8 4.6 4.6 Appearance of solution Clear Turbid Clear Multiplication factor of solubility increase 1.2

[0150] 1) 1,2 - propanediol (source: Carlo Erba)

[0151] 2) Glycerol 99.5% (source: Alfa Aesar)

[0152] 3) Absolute ethanol (source: Carlo Erba)

[0153] 4) Steviol glycoside Rebaudioside A 99.5% (source: Firmenich)

[0154] In the above example, a binary solvent mixture containing 1,2 - propanediol and glycerol (weight ratio 50 / 50) was prepared. 4.6 wt% of Reb A (99.5%) was dispersed in this binary solvent mixture. After standing at room temperature (22 °C) for 2 days, the active ingredient was not completely dissolved and the solution became cloudy; while 3.8 wt% of Reb A (99.5%) could be dissolved. Adding 5 wt% of a third solvent (ethanol) to this binary solvent mixture could dissolve the same amount of Reb A (99.5%). Sample 1 of the present invention remained clear and stable for several weeks at room temperature. Adding the third solvent to the 50 / 50 binary mixture of 1,2 - propanediol / glycerol, where the Hansen solubility parameters δ p and δ h of the third solvent are strictly lower than those of solvent A (1,2 - propanediol) and solvent B (glycerol), increased the solubility of Reb A (99.5%) to about 1.2 times.

[0155] Example 2

[0156] Prepare the comparative compositions and the compositions of the present invention according to Table 2 below.

[0157] Table 2.

[0158] Comparative sample C3 Comparative sample C4 Sample 2 wt% wt% wt% <![CDATA[Solvent A: 1,2-propanediol 1) > 32.1 31.8 28.6 <![CDATA[Solvent B: Glycerol 2) > 64.3 63.6 57.2 <![CDATA[Solvent C: Ethanol 3) > 9.6 <![CDATA[Sweetener: Reb A (99.5%) 4) > 2.6 4.6 4.6 Appearance of solution Clear Turbid Clear Multiplication factor of solubility increase 1.7

[0159] 1) 1,2 - propanediol (source: Carlo Erba)

[0160] 2) Glycerol 99.5% (source: Alfa Aesar)

[0161] 3) Absolute ethanol (source: Carlo Erba)

[0162] 4) Steviol glycoside Rebaudioside A 99.5% (source: Firmenich)

[0163] In the above example, a binary solvent mixture containing 1,2 - propanediol and glycerol (weight ratio 33 / 66) was prepared. 4.6 wt% of Reb A (99.5%) was dispersed in this binary solvent mixture. After standing at room temperature (22 °C) for 2 days, the active ingredient was not completely dissolved and the solution became cloudy; while 2.6 wt% of Reb A (99.5%) could be dissolved. When 10 wt% of a third solvent (ethanol) was added to this binary solvent mixture, the same amount of Reb A (99.5%) could be dissolved. Sample 2 of the present invention remained clear and stable for several weeks at room temperature. When the third solvent was added to the binary mixture (1,2 - propanediol / glycerol 33 / 66), where the Hansen solubility parameters δ p and δ h were strictly lower than those of solvent A (1,2 - propanediol) and solvent B (glycerol), the solubility of Reb A (99.5%) was increased to 1.7 times.

[0164] Example 3

[0165] Prepare the comparative compositions and the compositions of the present invention according to Table 3 below.

[0166] Table 3.

[0167] Comparative sample C5 Comparative sample C6 Sample 3 wt% wt% wt% <![CDATA[Solvent A: 1,2 - propylene glycol 1) > 47.45 45.5 43.2 <![CDATA[Solvent B: Glycerol 2) > 47.45 45.5 43.2 <![CDATA[Solvent C: Ethanol 3) > 4.6 <![CDATA[Sweetener: Reb A (99.5%) 4) > 5.1 9 9 Appearance of solution Clear Turbid Clear Multiplication factor of solubility increase 1.7

[0168] 1) 1,2 - propanediol (source: Carlo Erba)

[0169] 2) Glycerol 99.5% (source: Alfa Aesar)

[0170] 3) Ethanol absolute (source: Carlo Erba)

[0171] 4) Stevia extract SG95, 80% Rebaudioside A (source: Firmenich)

[0172] In the above example, a binary solvent mixture containing 1,2 - propanediol and glycerol (weight ratio 50 / 50) was prepared. 9 wt% of Reb A (80%) was dispersed in this binary mixture. After standing at room temperature (22 °C) for 1 day, the active ingredient was not completely dissolved, the solution became cloudy, while 5.1 wt% of Reb A (80%) could be dissolved. Adding 5 wt% of a third solvent (ethanol) to this binary mixture could dissolve the same amount of Reb A (80%). Sample 3 remained clear and stable for several weeks at room temperature. Adding a third solvent to the binary mixture (50 / 50 1,2 - propanediol / glycerol), where the Hansen solubility parameters δ p and δ h are strictly lower than those of solvent A (1,2 - propanediol) and solvent B (glycerol), increased the solubility of Reb A (80%) by 1.7 times.

[0173] Example 4

[0174] Prepare comparative compositions and compositions of the present invention according to Table 4 below.

[0175] Table 4.

[0176] Comparative sample C7 Comparative sample C8 Sample 4 Sample 5 wt% wt% wt% wt% <![CDATA[Solvent A: 1,2 - propylene glycol 1) > 43.5 42.6 39.65 40.47 <![CDATA[Solvent B: Glycerol 2) > 43.5 42.6 39.65 40.47 <![CDATA[Solvent C: Ethanol 3) > 4.2 <![CDATA[Solvent C: Triethyl citrate 4) > 4.26 <![CDATA[Sweetener: Reb M (80%) 5) > 13 14.8 16.5 14.8 Appearance of solution Clear Turbid Clear Clear Multiplication factor of solubility increase 1.28 1.14

[0177] 1) 1,2 - Propanediol (source: Carlo Erba)

[0178] 2) Glycerol 99.5% (source: Alfa Aesar)

[0179] 3) Absolute ethanol (source: Carlo Erba)

[0180] 4) Triethyl citrate (source: Firmenich)

[0181] 5) Steviol glycoside Reb M 80% (source: Firmenich)

[0182] In the above embodiment, a binary solvent mixture containing 1,2 - propanediol and glycerol (weight ratio 50 / 50) was prepared. 14.8 wt% of Reb M (80%) was dispersed in the binary mixture. After standing at room temperature (22 °C) for 1 day, the active substance was not completely dissolved, the solution became cloudy, while 13 wt% of Reb M (80%) could be dissolved. When 5 wt% of a third solvent (triethyl citrate) was added to the binary mixture, the same amount of Reb M (80%) could be dissolved. When 5 wt% of ethanol was added as the third solvent to the binary mixture, a higher concentration of Reb M (80%) could be dissolved, up to 16.5 wt%. Samples 4 and 5 remained clear and stable at room temperature for several weeks. When a third solvent was added to the binary mixture (50 / 50 1,2 - propanediol / glycerol), where the Hansen solubility parameters δ p and δ h were strictly lower than those of solvent A (propylene glycol) and solvent B (glycerol), when the third solvent was ethanol, the solubility of Reb M (80%) increased by a factor of 1.28, and when the third solvent was triethyl citrate, the solubility of Reb M (80%) increased by a factor of 1.14.

[0183] Example 5

[0184] Prepare comparative compositions and compositions of the present invention according to Table 5 below.

[0185] Table 5.

[0186] Comparative sample C9 Comparative sample C10 Sample 6 wt% wt% wt% <![CDATA[Solvent A: 1,2 - propylene glycol 1) > 72 71.2 64.08 <![CDATA[Solvent B: Water 2) > 18 17.8 16.02 <![CDATA[Solvent C: Triethyl citrate 3) > 8.9 <![CDATA[Sweetener: Reb A (99.5%) 4) > 10.0 11.0 11.0 Appearance of solution Clear Turbid Clear Multiplication factor of solubility increase 1.1

[0187] 1) 1,2 - propanediol (source: Carlo Erba)

[0188] 2) Deionized water

[0189] 3) Triethyl citrate (source: Firmenich)

[0190] 4) Steviol glycoside Rebaudioside A 99.5% (source: Firmenich)

[0191] In the above embodiments, a binary solvent mixture of 1,2 - propanediol and water with a weight ratio of 80 / 20 was prepared. 11 wt% of Reb A (99.5%) was dispersed in this binary solvent mixture. After standing at room temperature (22 °C) for 2 days, the active ingredient was not completely dissolved and the solution became cloudy; while 10 wt% of Reb A (99.5%) could be dissolved. When 10 wt% of a third solvent (triethyl citrate) was added to this binary solvent mixture, the same amount of Reb A (99.5%) could be dissolved. Sample 6 remained clear and stable for several weeks at room temperature. Adding the third solvent to the binary mixture (80 / 20 1,2 - propanediol / water), where the Hansen solubility parameters δ p and δ h are strictly lower than those of solvent A (1,2 - propanediol) and solvent B (water), increased the solubility of Reb A (99.5%) to 1.1 times.

[0192] Example 6

[0193] Prepare the comparative compositions and the compositions of the present invention according to Table 6 below.

[0194] Table 6.

[0195] Comparative sample C11 Sample 7 wt% wt% <![CDATA[Solvent A: Glycerol 1) > 78.4 70.56 <![CDATA[Solvent B: water 2) > 19.6 17.64 <![CDATA[Solvent C: Isopropyl alcohol 3) > 9.8 <![CDATA[Sweetener: Reb A (99.5%) 4) > 2.0 2.0 Appearance of solution Turbid Clear Multiplication factor of solubility increase >1

[0196] 1) Glycerol 99.5% (source: Alfa Aesar)

[0197] 2) Deionized water

[0198] 3) Propan - 2 - ol (source: Carlo Erba)

[0199] 4) Steviol glycoside Rebaudioside A 99.5% (source: Firmenich)

[0200] In the above embodiments, a binary solvent mixture of glycerol and water with a weight ratio of 80 / 20 was prepared. 2 wt% of Reb A (99.5%) was dispersed in this binary mixture. After standing at room temperature (22 °C) for 1 day, the active ingredient was not completely dissolved and the solution became cloudy. When 10 wt% of a third solvent (isopropanol) was added to this binary mixture, the same amount of Reb A (99.5%) could be dissolved. Example 7 remained clear and stable for several weeks at room temperature. Adding the third solvent to the binary mixture (80 / 20 glycerol / water), where the Hansen solubility parameters δ p and δ h are strictly lower than those of solvent A (glycerol) and solvent B (water), increased the solubility of Reb A (99.5%) to more than 1 time.

[0201] Example 7

[0202] Prepare the comparative compositions and the compositions of the present invention according to Table 7 below.

[0203] Table 7.

[0204] Comparative sample C12 Comparative sample C13 Sample 8 wt% wt% wt% <![CDATA[Solvent A: Glycerol 1) > 79.2 28.2 <![CDATA[Solvent B: water 2) > 19.8 19.4 17.6 <![CDATA[Solvent C: Ethanol 3) > 77.6 42.2 <![CDATA[Sweetener: Reb A (99.5%) 4) > 1.0 3.0 12.0 Appearance of solution Turbid Turbid Clear Multiplication factor of solubility increase >4

[0205] 1) Glycerol 99.5% (source: Alfa Aesar)

[0206] 2) Deionized water

[0207] 3) Absolute ethanol (source: Carlo Erba)

[0208] 4) Steviol glycoside Rebaudioside A 99.5% (source: Firmenich)

[0209] In the above examples, a first binary solvent mixture containing glycerol and water in a weight ratio of 80 / 20 was prepared. Additionally, a binary solvent mixture of ethanol and water in a weight ratio of 80 / 20 was also prepared. 1 wt% of Reb A (99.5%) was dispersed in the 80 / 20 binary mixture of glycerol / water, and after standing at room temperature (22 °C) for 1 day, the active ingredient was not completely dissolved and the solution became cloudy. 3 wt% of Reb A (99.5%) was dispersed in the 80 / 20 binary mixture of ethanol / water, and after standing at room temperature (22 °C) for 1 day, the active ingredient was not completely dissolved and the solution became cloudy. Replacing 48 wt% of the glycerol with a third solvent (ethanol) and adding it to the first binary mixture enabled 12% of Reb A (99.5%) to dissolve. Sample 8 remained clear and stable for several weeks at room temperature. Adding a third solvent to the binary mixture (80 / 20 glycerol / water), where the Hansen solubility parameters δ p and δ h are strictly lower than those of solvent A (glycerol) and solvent B (water), increased the solubility of Reb A (99.5%) by more than 4 times.

[0210] The disclosed subject matter has been described with reference to the specific details of particular embodiments. These details should not be regarded as limiting the scope of the disclosed subject matter unless such details are included in the appended claims.

[0211] Accordingly, the exemplary embodiments described herein are well suited to attain the ends and advantages mentioned as well as those inherent therein. The specific embodiments disclosed above are merely illustrative, as the exemplary embodiments described herein may be modified and practiced in different but equivalent manners, which will be apparent to those of ordinary skill in the art who have benefited from the teachings herein. Moreover, except as otherwise stated in the following claims, the details of the construction or design shown herein are not limiting. Thus, it is evident that the specific illustrative embodiments disclosed above may be varied, combined, or modified, and all such variations are considered to be within the scope and spirit of the exemplary embodiments described herein. The exemplary embodiments illustratively disclosed herein may be suitably practiced without the presence of any element not specifically disclosed herein and / or any optional element disclosed herein.

Claims

1. A composition, comprising: 1) A natural sweetener selected from the group consisting of steviol glycosides, mogrosides, and any mixtures thereof; and 2) A solvent mixture, comprising: A) 1,2 - propanediol or glycerol; B) one or more solvents, the Hansen solubility parameters δ p and δ h are respectively higher than the δ p and δ h ; and C) one or more solvents, the Hansen solubility parameters δ p and δ h are respectively lower than the δ p and δ h of the solvent selected as solvent A.

2. The composition according to claim 1, wherein the natural sweetener is present in an amount of 2% to 50% by weight, typically 4% to 40% by weight, more typically 10% to 35% by weight, based on the total weight of the composition.

3. The composition according to claim 1 or 2, wherein the natural sweetener comprises one or more steviol glycosides, typically one or more rebaudiosides selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside N, rebaudioside O, rebaudioside M, and any combinations thereof.

4. The composition according to any one of claims 1 to 3, wherein the natural sweetener comprises one or more mogrosides selected from the group consisting of mogroside III, mogroside IV, mogroside V, semenoside, isomogroside V, mogroside IV E , isomogroside V, mogroside III E , 11-oxomogroside V, the α-isomer of isomogroside V, neomogroside, and any combination thereof.

5. The composition according to any one of claims 1 to 4, wherein solvent A of the solvent mixture is 1,2 - propanediol, solvent B is glycerol or water, and solvent C is selected from the group consisting of ethanol, triethyl citrate, triacetin, ethyl lactate, ethyl acetate, propanol, isopropanol, and any mixtures thereof.

6. The composition according to any one of claims 1 to 4, wherein solvent A of the solvent mixture is glycerol, solvent B is water, and solvent C is selected from the group consisting of 1,2 - propanediol, ethanol, triethyl citrate, triacetin, ethyl lactate, ethyl acetate, propanol, isopropanol, and any mixtures thereof.

7. The composition according to any one of claims 1 to 6, wherein solvent A of the solvent mixture is present in an amount of 10% to 75% by weight, typically 30% to 60% by weight, based on the total weight of the composition.

8. The composition according to any one of claims 1 to 7, wherein solvent B of the solvent mixture is present in an amount of 10% to 70% by weight, typically 30% to 60% by weight, based on the total weight of the composition.

9. The composition according to any one of claims 1 to 8, wherein solvent C of the solvent mixture is present in an amount of 1% to 50% by weight, typically 5% to 40% by weight, based on the total weight of the composition.

10. The composition according to any one of claims 1 to 9, wherein the composition is transparent and stable at ambient temperature, typically at a temperature below or equal to 25°C, for a period of time, typically for several hours, more typically for several days, and even more typically for several weeks.

11. A method for preparing the composition according to any one of claims 1 to 10, the method comprising: a’) Mixing the following components to obtain a solvent mixture: A) 1,2 - propanediol or glycerol; B) one or more solvents having Hansen solubility parameters δ p and δ h respectively higher than the δ p and δ h ; and C) one or more solvents having Hansen solubility parameters δ p and δ h respectively lower than the δ p and δ h ; b’) Adding a natural sweetener selected from the group consisting of steviol glycosides, mogrosides, and any mixtures thereof to the mixture obtained in step a’; and c) Mixing the combination obtained in step b’ to form the composition.

12. A flavored product comprising the composition according to any one of claims 1 to 10 or a composition prepared by the method according to claim 11.

13. The flavored product according to claim 12, wherein the composition is present in an amount of from 0.001% to 5% by weight, typically from 0.01% to 1% by weight, more typically from 0.1% to 0.5% by weight, relative to the total weight of the flavored product.

14. The flavored product according to claim 12 or 13, wherein the flavored product is a food product, a beverage product, an oral care product or a pharmaceutical product.

15. The flavored product according to any one of claims 12 to 14, wherein the flavored product further comprises a cooling compound, a cooling enhancing compound, a sweetener other than steviol glycosides or mogrosides, or a combination thereof.