Use and method of 1, 3-propanediol for improving taste and / or off-flavor quality

Abstract

A method of improving the taste and / or off-taste of a food, beverage, confectionery or concentrate composition comprises the step of providing a food, beverage, confectionery or concentrate composition comprising two or more of: a sour additive; a bitter additive; and a sweetener. The method further comprises the step of adding 1, 3-propanediol to the food, beverage, confectionery or concentrate composition to form a palatable composition, whereby the palatable composition has an improved taste and / or off-flavor compared to a food, beverage, confectionery or concentrate composition without 1, 3-propanediol.

Description

[0001] This application is a divisional application of the invention application with application number "202080091397.3" entitled "Use and method of 1,3-propanediol for improving taste and / or off-flavor quality".

[0002] Cross-reference to related applications This application claims priority to U.S. Provisional Application No. 62 / 929,444, filed November 1, 2019, the contents of which are incorporated herein by reference in their entirety. Technical Field

[0003] This disclosure relates to the fields of beverages, food, confectionery and concentrates and provides compositions for improving taste and / or off-flavor qualities for use in articles having high concentrations of sweet, bitter and sour additives. Background Technology

[0004] Many beverages, foods, sweets, and concentrates that provide energy and / or certain claimed health benefits often contain one or more additives with high concentrations of sweetness, bitterness, and / or sourness. However, it is well known that any one or more additives with high concentrations of sweetness, bitterness, off-flavor, and / or sourness can result in off-taste and / or unpleasant taste quality.

[0005] For example, energy drinks are popular, with annual sales reaching billions of dollars. In 2018, the best-selling energy drinks in the U.S. were 5-HOUR ENERGY® shot (Living Essentials LLC); REDBULL® energy drink and Sugarfree drink (Red Bull North America, Inc.); MONSTER ENERGY®, MONSTER ENERGY ZERO ULTRA®, and NOS® beverages (Monster Beverage Corp.); and ROCKST★R® energy drink (Rockstar, Inc.). Energy drinks include soda, juice, coffee, 2 to 2.5 ounces of concentrated liquid “shots,” and powders that can be mixed with water or other beverages. The advertised increases in energy, alertness, and / or physical function are primarily attributed to high levels of caffeine, present in approximately 70 to 240 mg in a 16-ounce beverage and 113 to 200 mg in energy shots. Other energy drink additives include guarana, taurine, ginseng, vitamin B, glucuronide, yohimbine, carnitine, flavorings (e.g., bitter orange), malic acid, citric acid, and sweeteners. However, the unpleasant taste of energy drinks limits consumer enjoyment of these products.

[0006] The unpleasant taste of energy drinks stems from high concentrations of bittering additives (such as caffeine), resulting in extreme bitterness; sweeteners that provide extreme sweetness; acidic additives that provide extreme sourness; and other additives, such as B vitamins, taurine, and creatine, which can be unpleasant or off-tasting. Attempts to reduce or mask one or more unpleasant tastes, for example, involve adding stronger flavorings and sweeteners. However, these efforts have been unsuccessful. Furthermore, flavorings used to mask unpleasant and / or off-tasting flavors are often high-value additives, increasing the production cost of energy drinks. Sweeteners also present problems. Many consumers who wish to limit their sugar and / or calorie intake do not want added sugar. However, artificial sweeteners, especially high concentrations, have their own unique sweetness qualities that are perceived as off-tasting, metallic, or unpleasant.

[0007] Efforts to reduce bitterness and aftertaste with odorless compounds include the use of hydroxyflavonoids such as naringenin, senna, high senna, senna-7-methyl ether, and senna-5-methyl ether, as described in U.S. Patent No. 8,685,436 to Ley et al. For example, 0.05% disodium high senna reduces the perceived bitterness of black tea. However, the effects of these hydroxyflavonoids have only been studied up to 500 ppm and have not been shown to mask the bitterness of foods, beverages, and sugary foods with higher concentrations of caffeine or complex mixtures.

[0008] U.S. Patent No. 9,545,119 to Backes et al. relates to the use of vanillyl lignans as flavor modifiers, particularly to reduce or mask unpleasant bitter, astringent, and / or metallic taste impressions. Backes et al. demonstrated that vanillyl lignans reduce the bitterness of solutions containing 500 ppm caffeine, 300 ppm theobromine, 250 ppm salicin, 5 ppm quinine hydrochloride dihydrate, or 100 ppm naringin. However, Backes et al. did not mention using vanillyl lignans to reduce the bitterness of compositions containing more than 500 ppm caffeine. Furthermore, while Backes used 1,2-propanediol as a carrier, Backes et al. failed to recognize that 1,2-propanediol can also alter taste impressions.

[0009] U.S. Patent Nos. 9,408,406, 9,883,691, 10,201,176 and 10,238,135 disclose food or beverages prepared using 1,3-propanediol with modified flavor characteristics.

[0010] Therefore, there remains a need for compositions and methods to improve the taste and / or off-flavors of foods, beverages, and sugars, especially energy drinks and powders. Summary of the Invention

[0011] In some aspects, this disclosure relates to a method for improving the taste and / or off-flavor of a food, beverage, confectionery, or concentrate composition, comprising the steps of: A. providing a food, beverage, confectionery, or concentrate composition comprising two or more of the following: an acidic additive in amounts from about 3,000 ppm to about 15,000 ppm; a bitter additive in amounts from about 250 ppm to about 4,000 ppm; and a sweetener in amounts from about 600 ppm to about 3,000 ppm; and B. adding an amount of 1,3-propanediol (in some embodiments, biologically produced 1,3-propanediol) in amounts from about 10 ppm to about 2,500 ppm to the food, beverage, confectionery, or concentrate composition to form a palatable composition, wherein the palatable composition has an improved taste and / or off-flavor compared to a food, beverage, confectionery, or concentrate composition not containing the stated amount of 1,3-propanediol (in some embodiments, biologically produced 1,3-propanediol).

[0012] In one embodiment, the bio-produced 1,3-propanediol has a UV absorption of less than about 0.200 at 220 nm, a UV absorption of less than about 0.075 at 250 nm, and a UV absorption of less than about 0.075 at 275 nm.

[0013] In a further embodiment, the bio-produced 1,3-propanediol has a "b" color value of less than about 0.15 and an absorbance of less than about 0.050 at 275 nm.

[0014] In one embodiment, the bio-produced 1,3-propanediol has a peroxide concentration of less than about 10 ppm.

[0015] In another embodiment, the bio-produced 1,3-propanediol has a total organic impurity concentration of less than about 400 ppm, less than about 300 ppm, or less than about 150 ppm.

[0016] In a further embodiment, one or more acidic additives are malic acid, citric acid, or a combination thereof.

[0017] In one embodiment, one or more sweeteners are sucralose, sucrose, glucose, sugar, acesulfame potassium, aspartame, erythritol, high fructose corn syrup, or combinations thereof.

[0018] In one embodiment, one or more bittering additives are caffeine, caffeine-containing ingredients, or a combination thereof.

[0019] In another embodiment, the food, beverage, confectionery, or concentrate composition further comprises a vitamin selected from vitamin A, vitamin C, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B7, vitamin B6, vitamin B9, vitamin B12, and combinations thereof. In some embodiments, the food, beverage, confectionery, or concentrate composition may include "vitamin-like" additives, such as choline and carnitine.

[0020] In a further embodiment, the food, beverage, confectionery, or concentrate composition comprises about 60 ppm to about 2,500 ppm of 1,3-propanediol, about 7,500 ppm to about 12,500 ppm of malic acid, about 2,000 ppm to about 4,000 ppm of caffeine, and about 600 ppm to about 3,000 ppm of sucralose. In yet another embodiment, the food, beverage, confectionery, or concentrate composition comprises about 100 ppm to about 2,500 ppm of 1,3-propanediol, about 3,000 ppm to about 7,000 ppm of citric acid, about 500 ppm to about 1,000 ppm of caffeine, and about 600 ppm to about 3,000 ppm of sucralose.

[0021] In some aspects, this disclosure relates to a food, beverage, confectionery, or concentrate composition comprising about 10 ppm to about 5,000 ppm of 1,3-propanediol, in some embodiments of biologically produced 1,3-propanediol; and two or more of the following: about 5,000 ppm to about 15,000 ppm of an acidic additive; about 250 ppm to about 4,000 ppm of a bittering additive; and about 600 ppm to about 3,000 ppm of a sweetener.

[0022] In some embodiments of the food, beverage, confectionery, or concentrate composition, the bio-produced 1,3-propanediol has a UV absorption of less than about 0.200 at 220 nm, a UV absorption of less than about 0.075 at 250 nm, and a UV absorption of less than about 0.075 at 275 nm.

[0023] In other embodiments of the food, beverage, confectionery, or concentrate composition, the biologically produced 1,3-propanediol has a "b" color value of less than about 0.15 and an absorbance of less than about 0.050 at 275 nm.

[0024] In a further embodiment of the food, beverage, confectionery, or concentrate composition, the bio-produced 1,3-propanediol has a peroxide concentration of less than about 10 ppm.

[0025] In one embodiment of the food, beverage, confectionery, or concentrate composition, the bio-produced 1,3-propanediol has a total organic impurity concentration of less than about 400 ppm, less than about 300 ppm, or less than about 150 ppm.

[0026] In another embodiment of the food, beverage, confectionery, or concentrate composition, the acidity additive is malic acid, citric acid, or a combination thereof.

[0027] In one implementation, the bittering additive is caffeine, a caffeine-containing ingredient, or a combination thereof.

[0028] In further embodiments of the food, beverage, confectionery, or concentrate composition, the sweetener is sucralose, sucrose, glucose, sugar, acesulfame potassium, aspartame, erythritol, high fructose corn syrup, or a combination thereof.

[0029] In another embodiment, the food, beverage, confectionery, or concentrate composition further comprises a vitamin selected from vitamin A, vitamin C, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B7, vitamin B6, vitamin B9, vitamin B12, and combinations thereof. In some embodiments, the food, beverage, confectionery, or concentrate composition may contain "vitamin-like" additives, such as choline and carnitine.

[0030] In a further embodiment, the food, beverage, confectionery, or concentrate composition comprises about 100 ppm to about 2,500 ppm of 1,3-propanediol, about 7,500 ppm to about 12,500 ppm of malic acid, about 2,000 ppm to about 4,000 ppm of caffeine, and about 600 ppm to about 3,000 ppm of sucralose.

[0031] In a further embodiment, the food, beverage, confectionery, or concentrate composition comprises about 100 ppm to about 2,500 ppm of 1,3-propanediol, about 3,000 ppm to about 7,000 ppm of citric acid, about 500 ppm to about 1,000 ppm of caffeine, and about 600 ppm to about 3,000 ppm of sucralose.

[0032] In some aspects, this disclosure relates to the use of 1,3-propanediol, in some embodiments of which is biologically produced 1,3-propanediol, to improve the taste and / or off-flavor of food, beverage, confectionery, or concentrate compositions comprising two or more of the following: an acidity additive of about 5,000 ppm to about 15,000 ppm, a bitterness additive of about 250 ppm to about 4,000 ppm, and a sweetener of about 600 ppm to about 3,000 ppm, wherein the 1,3-propanediol, in some embodiments of which is biologically produced 1,3-propanediol, is present in the composition at about 10 ppm to about 2,500 ppm.

[0033] In one embodiment of this application, the bio-derived 1,3-propanediol has a UV absorbance of less than about 0.200 at 220 nm, less than about 0.075 at 250 nm, and less than about 0.075 at 275 nm. In another embodiment, the bio-derived 1,3-propanediol has a "b" color value of less than about 0.15 and an absorbance of less than about 0.050 at 275 nm. In a further embodiment, the bio-derived 1,3-propanediol has a peroxide concentration of less than about 10 ppm.

[0034] In another embodiment of the use according to this disclosure, the bio-produced 1,3-propanediol has a total organic impurity concentration of less than about 400 ppm, and the bio-produced 1,3-propanediol has a total organic impurity concentration of less than about 300 ppm.

[0035] In a further embodiment of the use, the bio-produced 1,3-propanediol has a total organic impurity concentration of less than about 150 ppm.

[0036] In a further embodiment of the use, 1,3-propanediol may be of biological or chemical origin.

[0037] In one embodiment, the acid flavoring additive is malic acid, citric acid, or a combination thereof.

[0038] In one embodiment, the sweetener is sucralose, sucrose, glucose, sugar, acesulfame potassium, aspartame, erythritol, high fructose corn syrup, or a combination thereof.

[0039] In one implementation, the bittering additive is caffeine, a caffeine-containing ingredient, or a combination thereof.

[0040] In one embodiment, the composition further comprises a vitamin selected from vitamin A, vitamin C, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B7, vitamin B6, vitamin B9, vitamin B12, and combinations thereof. In some embodiments, the composition further comprises a "vitamin-like" additive, such as choline, carnitine, inositol, para-aminobenzoic acid, and lipoic acid.

[0041] In one embodiment, the composition comprises about 10 ppm to about 2,500 ppm of 1,3-propanediol, about 7,500 ppm to about 12,500 ppm of malic acid, about 2,000 ppm to about 4,000 ppm of caffeine, and about 600 ppm to about 3,000 ppm of sucralose.

[0042] In one embodiment, the composition comprises about 10 ppm to about 2,500 ppm of 1,3-propanediol, about 3,000 ppm to about 7,000 ppm of citric acid, about 500 ppm to about 1,000 ppm of caffeine, and about 600 ppm to about 3,000 ppm of sucralose.

[0043] In some aspects, this disclosure relates to a method of modulating the taste impression of a food, beverage, confectionery, or concentrate composition, the method comprising including about 10 ppm to about 10,000 ppm of 1,3-propanediol, in some embodiments of biologically produced 1,3-propanediol, in the food, beverage, confectionery, or concentrate composition. In some aspects, the food, beverage, confectionery, or concentrate contains about 75 ppm to about 1,000 ppm of 1,3-propanediol.

[0044] In some aspects, this disclosure relates to a method for improving the palatability of food, beverage, confectionery, or concentrate compositions containing a large amount of bittering additives, said method comprising including about 10 ppm to about 10,000 ppm of 1,3-propanediol, in some embodiments of which is bio-produced 1,3-propanediol, in the composition, and reducing the large amount of bittering additives in the composition. In some embodiments, the composition contains about 250 ppm to about 4,000 ppm of bittering additives. In some embodiments, the amount of bittering additives in the composition is reduced by at least 5%, at least 10%, at least 20%, at least 30%, at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, or at least 95%.

[0045] In some embodiments, the composition comprises about 60 ppm to about 2,500 ppm of 1,3-propanediol; about 75 ppm to about 1,250 ppm of 1,3-propanediol; or about 900 ppm to about 1,100 ppm of 1,3-propanediol. In some embodiments, the improved mouthfeel is a reduction in roughness. In some embodiments, the improved mouthfeel is a reduction in astringency. In some embodiments, the improved mouthfeel is a reduction in dryness. In some embodiments, the composition comprises an acidity additive and / or a sweetener. In some embodiments, the bitterness additive is caffeine and / or caffeinated ingredients.

[0046] Another aspect is a method for improving the flavor of a food, beverage, confectionery, or concentrate composition containing about 10 ppm to about 2,500 ppm of 1,3-propanediol, which in some embodiments is biologically produced 1,3-propanediol, said method comprising providing an improved food, beverage, confectionery, or concentrate composition containing about 10 ppm to about 2,500 ppm of 1,3-propanediol, which in some embodiments is biologically produced 1,3-propanediol, a large amount of acid flavoring additive, and a large amount of sweetener, compared to a control food, beverage, confectionery, or concentrate composition containing about 10 ppm to about 2,500 ppm of 1,3-propanediol (which in some embodiments is biologically produced 1,3-propanediol), wherein the improved food, beverage, confectionery, or concentrate composition contains less of the large amount of acid flavoring additive and / or the large amount of sweetener in the control food, beverage, confectionery, or concentrate composition. In some embodiments, the acidulant in the improved food, beverage, confectionery, or concentrate composition is present in an amount at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or 50% less than the amount of the acidulant in the control food, beverage, confectionery, or concentrate composition. In some embodiments, the sweetener in the improved food, beverage, confectionery, or concentrate composition is present in an amount at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or 50% less than the amount of the sweetener in the control food, beverage, confectionery, or concentrate composition. In some embodiments, the amount of acidulant in the improved food, beverage, confectionery, or concentrate composition is from about 3,000 ppm to about 15,000 ppm. In some embodiments, the amount of sweetener in the improved food, beverage, confectionery, or concentrate composition is from about 600 ppm to about 3,000 ppm. In some embodiments, the acidulant is maleic acid. In some embodiments, the sweetener is sucralose. In some embodiments, the improved food, beverage, confectionery, or concentrate composition and the control food, beverage, confectionery, or concentrate composition contain substantially the same amount of bittering additive; in some embodiments, the bittering additive is caffeine; and in some embodiments, the bittering additive is present at about 250 ppm to about 4,000 ppm.

[0047] This application discloses the following technical solutions: Option 1. A method for improving the taste and / or off-flavor of a food, beverage, confectionery, or concentrate composition, comprising: A. Providing a food, beverage, confectionery, or concentrate composition comprising two or more of the following: One or more acidic additives in amounts ranging from about 3,000 ppm to about 15,000 ppm; One or more bittering additives, ranging from about 250 ppm to about 4,000 ppm; and One or more sweeteners in amounts ranging from about 600 ppm to about 3,000 ppm; and B. Adding about 10 ppm to about 2,500 ppm of 1,3-propanediol to the food, beverage, confectionery, or concentrate composition to form a palatable composition, wherein the palatable composition has an improved taste and / or off-flavor compared to a food, beverage, confectionery, or concentrate composition that does not contain the said amount of 1,3-propanediol.

[0048] Option 2. The method according to Option 1, wherein the 1,3-propanediol is a biologically produced 1,3-propanediol.

[0049] Option 3. According to the method of Option 2, the biologically produced 1,3-propanediol has an ultraviolet absorption of less than about 0.200 at 220 nm, an ultraviolet absorption of less than about 0.075 at 250 nm, and an ultraviolet absorption of less than about 0.075 at 275 nm.

[0050] Option 4. The method according to Option 2 or Option 3, wherein the bio-produced 1,3-propanediol has a "b" color value of less than about 0.15 and an absorbance of less than about 0.050 at 275 nm.

[0051] Option 5. The method according to any one of Options 2-4, wherein the 1,3-propanediol produced by the organism has a peroxide concentration of less than about 10 ppm.

[0052] Scheme 6. The method according to any one of Schemes 2-5, wherein the 1,3-propanediol produced by the organism has a total organic impurity concentration of less than about 400 ppm.

[0053] Scheme 7. The method according to any one of Schemes 2-6, wherein the 1,3-propanediol produced by the organism has a total organic impurity concentration of less than about 300 ppm.

[0054] Scheme 8. The method according to any one of Schemes 2-7, wherein the 1,3-propanediol produced by the organism has a total organic impurity concentration of less than about 150 ppm.

[0055] Scheme 9. The method according to any one of Schemes 1-8, wherein the one or more acidic additives comprise malic acid, citric acid, or a combination thereof.

[0056] Scheme 10. The method according to any one of Schemes 1-9, wherein the one or more sweeteners comprise sucralose, sucrose, glucose, sugar, acesulfame potassium, aspartame, erythritol, high fructose corn syrup, or combinations thereof.

[0057] Scheme 11. The method according to any one of Schemes 1-10, wherein the one or more bittering additives include caffeine.

[0058] Scheme 12. The method according to any one of Schemes 1-11, wherein the palatable composition further comprises vitamin A, vitamin C, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B7, vitamin B6, vitamin B9, vitamin B12, or a combination thereof.

[0059] Option 13. The method according to any one of Options 1-12, wherein the delectable comprises about 60 ppm to about 2,500 ppm of 1,3-propanediol, about 7,500 ppm to about 12,500 ppm of malic acid, about 2,000 ppm to about 4,000 ppm of caffeine and about 1,000 ppm to about 3,000 ppm of sucralose.

[0060] Scheme 14. The method according to any one of Schemes 1-12, wherein the delectable comprises about 60 ppm to about 2,500 ppm of 1,3-propanediol, about 3,000 ppm to about 7,000 ppm of citric acid, about 500 ppm to about 1,000 ppm of caffeine and about 1,000 ppm to about 3,000 ppm of sucralose.

[0061] Scheme 15. The method according to any one of Schemes 1-14, wherein the flavor comprises about 75 ppm to about 1,250 ppm of 1,3-propanediol.

[0062] Option 16. The method according to any one of Options 1-15, wherein, compared to a control food, beverage, confectionery, or concentrate composition comprising about 10 ppm to about 2,500 ppm of 1,3-propanediol, a certain amount of one or more acid flavoring additives, and a certain amount of one or more sweeteners, the palatable composition comprises less of the one or more acid flavoring additives and the one or more sweeteners. Thus, the palatable composition has an improved taste compared to the control food, beverage, confectionery, or concentrate composition.

[0063] Option 17. The method according to Option 16, wherein one or more acid flavoring additives in the palatable composition are present in an amount at least 5% less than the amount of one or more acid flavoring additives in the control food, beverage, confectionery, or concentrate composition.

[0064] Option 18. The method according to Option 16 or 17, wherein one or more sweeteners in the palatable composition are present in an amount at least 5% less than the amount of one or more sweeteners in the control food, beverage, confectionery, or concentrate composition.

[0065] Option 19. A food, beverage, confectionery, or concentrate composition comprising: 1,3-propanediol in amounts ranging from about 10 ppm to about 2,500 ppm; and Two or more of the following: One or more acidic additives in amounts ranging from about 3,000 ppm to about 15,000 ppm; One or more bittering additives, ranging from about 250 ppm to about 4,000 ppm; and One or more sweeteners ranging from about 600 ppm to about 3,000 ppm.

[0066] Option 20. The food, beverage, confectionery or concentrate composition according to Option 19, wherein the 1,3-propanediol is a biologically produced 1,3-propanediol.

[0067] Option 21. The food, beverage, confectionery or concentrate composition according to Option 20, wherein the biologically produced 1,3-propanediol has an ultraviolet absorption of less than about 0.200 at 220 nm, an ultraviolet absorption of less than about 0.075 at 250 nm, and an ultraviolet absorption of less than about 0.075 at 275 nm.

[0068] Option 22. A food, beverage, confectionery, or concentrate composition according to Option 20 or 21, wherein the bio-produced 1,3-propanediol has a "b" color value of less than about 0.15 and an absorbance of less than about 0.050 at 275 nm.

[0069] Scheme 23. A food, beverage, confectionery or concentrate composition according to any one of Schemes 20-22, wherein the biologically produced 1,3-propanediol has a peroxide concentration of less than about 10 ppm.

[0070] Scheme 24. A food, beverage, confectionery or concentrate composition according to any one of Schemes 20-23, wherein the biologically produced 1,3-propanediol has a total organic impurity concentration of less than about 400 ppm.

[0071] Scheme 25. A food, beverage, confectionery or concentrate composition according to any one of Schemes 20-24, wherein the biologically produced 1,3-propanediol has a total organic impurity concentration of less than about 300 ppm.

[0072] Scheme 26. A food, beverage, confectionery or concentrate composition according to any one of Schemes 20-25, wherein the biologically produced 1,3-propanediol has a total organic impurity concentration of less than about 150 ppm.

[0073] Scheme 27. A food, beverage, confectionery or concentrate composition according to any one of Schemes 19-26, wherein the one or more acid flavoring additives are malic acid, citric acid or a combination thereof.

[0074] Scheme 28. A food, beverage, confectionery, or concentrate composition according to any one of Schemes 19-27, wherein the one or more sweeteners are sucralose, sucrose, glucose, sugar, acesulfame potassium, aspartame, erythritol, high fructose corn syrup, or a combination thereof.

[0075] Scheme 29. A food, beverage, confectionery or concentrate composition according to any one of Schemes 19-28, wherein one or more bittering additives are caffeine.

[0076] Scheme 30. The food, beverage, confectionery or concentrate composition according to any one of Schemes 19-29, further comprising vitamin A, vitamin C, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B7, vitamin B6, vitamin B9, vitamin B12 or combinations thereof.

[0077] Scheme 31. A food, beverage, confectionery or concentrate composition according to any one of Schemes 19-30, wherein the food, beverage or confectionery composition comprises about 60 ppm to about 2,500 ppm of 1,3-propanediol, about 7,500 ppm to about 12,500 ppm of malic acid, about 2,000 ppm to about 4,000 ppm of caffeine and about 1,000 ppm to about 3,000 ppm of sucralose.

[0078] Scheme 32. A food, beverage, confectionery or concentrate composition according to any one of Schemes 19-30, wherein the food, beverage or confectionery composition comprises about 60 ppm to about 2,500 ppm of 1,3-propanediol, about 3,000 ppm to about 7,000 ppm of citric acid, about 500 ppm to about 1,000 ppm of caffeine and about 1,000 ppm to about 3,000 ppm of sucralose.

[0079] Scheme 33. A food, beverage, confectionery or concentrate composition according to any one of Schemes 19-32, wherein the food, beverage or confectionery contains about 75 ppm to about 1,250 ppm of 1,3-propanediol.

[0080] Scheme 34.1, Use of 1,3-propanediol for improving the taste and / or off-flavor of food, beverage, confectionery, or concentrate compositions comprising two or more of the following: about 3,000 ppm to about 15,000 ppm of one or more acidic additives, about 250 ppm to about 4,000 ppm of one or more bitter additives, and about 600 ppm to about 3,000 ppm of one or more sweeteners, wherein the 1,3-propanediol is present in the food, beverage, confectionery, or concentrate composition at about 10 ppm to about 2,500 ppm.

[0081] Option 35. The use according to Option 34, wherein the 1,3-propanediol is a biologically produced 1,3-propanediol.

[0082] Option 36. The use according to Option 35, wherein the bio-produced 1,3-propanediol has an ultraviolet absorption of less than about 0.200 at 220 nm, an ultraviolet absorption of less than about 0.075 at 250 nm, and an ultraviolet absorption of less than about 0.075 at 275 nm.

[0083] Option 37. The use according to Option 35 or 36, wherein the bio-produced 1,3-propanediol has a "b" color value of less than about 0.15 and an absorbance of less than about 0.050 at 275 nm.

[0084] Scheme 38. The use according to any one of Schemes 35-37, wherein the bio-produced 1,3-propanediol has a peroxide concentration of less than about 10 ppm.

[0085] Scheme 39. The use according to any one of Schemes 35-38, wherein the bio-produced 1,3-propanediol has a total organic impurity concentration of less than about 400 ppm.

[0086] Option 40. The use according to any one of Options 35-39, wherein the bio-produced 1,3-propanediol has a total organic impurity concentration of less than about 300 ppm.

[0087] Option 41. The use according to any one of Options 35-40, wherein the bio-produced 1,3-propanediol has a total organic impurity concentration of less than about 150 ppm.

[0088] Scheme 42. The use according to any one of Schemes 34-41, wherein the one or more acidic additives are malic acid, citric acid, or a combination thereof.

[0089] Option 43. The use according to any one of Options 34-42, wherein the one or more sweeteners are sucralose, sucrose, glucose, sugar, acesulfame potassium, aspartame, erythritol, high fructose corn syrup or a combination thereof.

[0090] Option 44. The use according to any one of Options 34-43, wherein the one or more bittering additives comprises caffeine.

[0091] Option 45. The use according to any one of Options 34-44, wherein the food, beverage, confectionery or concentrate composition further comprises vitamin A, vitamin C, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B7, vitamin B6, vitamin B9, vitamin B12 or a combination thereof.

[0092] Option 46. The use according to any one of Options 34-45, wherein the food, beverage, confectionery or concentrate composition comprises about 60 ppm to about 2,500 ppm of 1,3-propanediol, about 7,500 ppm to about 12,500 ppm of malic acid, about 2,000 ppm to about 4,000 ppm of caffeine and about 1,000 ppm to about 3,000 ppm of sucralose.

[0093] Scheme 47. The use according to any one of Schemes 34-45, wherein the food, beverage, confectionery or concentrate composition comprises about 60 ppm to about 2,500 ppm of 1,3-propanediol, about 3,000 ppm to about 7,000 ppm of citric acid, about 500 ppm to about 1,000 ppm of caffeine and about 1,000 ppm to about 3,000 ppm of sucralose.

[0094] Scheme 48. The use according to any one of Schemes 34-47, wherein the food, beverage, confectionery or concentrate contains about 75 ppm to about 1,250 ppm of 1,3-propanediol.

[0095] Option 49. A method for improving the palatability of a food, beverage, confectionery, or concentrate composition comprising an amount of one or more bittering additives, the method comprising including 1,3-propanediol in the composition at a concentration of about 10 ppm to about 10,000 ppm and reducing the amount of the one or more bittering additives in the composition.

[0096] Option 50. The method according to Option 49, wherein the composition comprises one or more bittering additives at a concentration of about 250 ppm to about 4,000 ppm.

[0097] Option 51. The method according to Option 50 or 51, wherein the amount of one or more bittering additives in the composition is reduced by at least 5%.

[0098] Scheme 52. The method according to any one of Schemes 49-51, wherein the composition comprises 61 ppm to about 2,500 ppm of 1,3-propanediol.

[0099] Option 53. The method according to any one of Options 49-52, wherein the improved mouthfeel is a reduction in off-flavor quality, rough mouthfeel, astringent mouthfeel and / or dry mouthfeel.

[0100] Scheme 54. The method according to any one of Schemes 49-53, wherein the composition comprises one or more acidic additives.

[0101] Scheme 55. The method according to any one of Schemes 49-54, wherein the composition comprises and / or one or more sweeteners.

[0102] Option 56. The method according to any one of Options 49-55, wherein the one or more bittering additives include caffeine.

[0103] Scheme 57. A method for modulating the taste impression of a food, beverage, confectionery, or concentrate composition, comprising including about 10 ppm to about 10,000 ppm of 1,3-propanediol in the food, beverage, confectionery, or concentrate composition.

[0104] Option 58. The method according to Option 57, wherein the 1,3-propanediol is a biologically produced 1,3-propanediol.

[0105] Option 59. The method according to Option 57 or 58, wherein the food, beverage, confectionery or concentrate composition comprises about 75 ppm to about 1,000 ppm of 1,3-propanediol.

[0106] Scheme 60. A method for improving the flavor of a food, beverage, confectionery, or concentrate composition comprising 61 ppm to about 2,500 ppm of 1,3-propanediol, the method comprising providing an improved food, beverage, confectionery, or concentrate composition comprising 61 ppm to about 2,500 ppm of 1,3-propanediol, a certain amount of one or more acid flavoring additives, and a certain amount of one or more sweeteners, compared to a control food, beverage, confectionery, or concentrate composition comprising 61 ppm to about 2,500 ppm of 1,3-propanediol, a certain amount of one or more acid flavoring additives, and a certain amount of one or more sweeteners, wherein the amount of one or more acid flavoring additives and / or one or more sweeteners in the improved food, beverage, confectionery, or concentrate composition is less than the amount of one or more acid flavoring additives and / or one or more sweeteners in the control food, beverage, confectionery, or concentrate composition.

[0107] Option 61. The method according to Option 60, wherein the 1,3-propanediol is a biologically produced 1,3-propanediol.

[0108] Option 62. The method according to Option 60 or 61, wherein one or more acid flavoring additives in the improved food, beverage, confectionery or concentrate composition are present in an amount at least 5% less than the amount of one or more acid flavoring additives in the control food, beverage, confectionery or concentrate composition.

[0109] Scheme 63. The method according to any one of Schemes 60-62, wherein one or more sweeteners in the improved food, beverage, confectionery or concentrate composition are present in an amount at least 5% less than the amount of one or more sweeteners in the control food, beverage, confectionery or concentrate composition.

[0110] Scheme 64. The method according to any one of Schemes 60-63, wherein the improved food, beverage, confectionery or concentrate composition and the control food, beverage, confectionery or concentrate composition contain substantially the same amount of one or more bittering additives.

[0111] Scheme 65. The method according to any one of Schemes 60-64, wherein the one or more bittering additives include caffeine. Attached Figure Description

[0112] Figure 1A graph showing the average sensory scores for all attributes measured in Example 2 (n=24) is displayed. * Significantly different at p≤0.1 (90% confidence level). ** Significantly different at p≤0.05 (95% confidence level). *** Significantly different at p≤0.01 (99% confidence level).

[0113] Figure 2 A bar chart showing the average sensory scores for all attributes measured in Example 2 (n=24) is displayed. * Significantly different at p≤0.1 (90% confidence level). ** Significantly different at p≤0.05 (95% confidence level). *** Significantly different at p≤0.01 (99% confidence level). The left bar does not contain bioPDO, and the right bar does contain bioPDO.

[0114] Figure 3 A graph showing the average sensory scores for all attributes measured in Example 3 (n=24) is displayed. * Significantly different at p≤0.1 (90% confidence level). ** Significantly different at p≤0.05 (95% confidence level). *** Significantly different at p≤0.01 (99% confidence level).

[0115] Figure 4 A bar chart showing the average sensory scores for all attributes measured in Example 3 (n=24) is displayed. * Significantly different at p≤0.1 (90% confidence level). ** Significantly different at p≤0.05 (95% confidence level). *** Significantly different at p≤0.01 (99% confidence level). The left bar does not contain bioPDO, and the right bar contains bioPDO.

[0116] Figure 5 A graph showing the average sensory scores for all attributes measured in Example 4 (n=24) is displayed. * Significantly different at p≤0.1 (90% confidence level). ** Significantly different at p≤0.05 (95% confidence level). *** Significantly different at p≤0.01 (99% confidence level).

[0117] Figure 6 A bar chart showing the average sensory scores for all attributes measured in Example 4 (n=24) is displayed. * Significantly different at p≤0.1 (90% confidence level). ** Significantly different at p≤0.05 (95% confidence level). *** Significantly different at p≤0.01 (99% confidence level). The left bar does not contain bioPDO, and the right bar contains bioPDO.

[0118] Figure 7The diagram shows the properties of the prototype energy powder sample in Example 6. Significant differences are observed at p ≤ 0.1 (90% confidence level); **significant differences are observed at p ≤ 0.05 (95% confidence level); ***significant differences are observed at p ≤ 0.01 (99% confidence level). The left bar does not contain bioPDO, and the right bar contains bioPDO.

[0119] Figure 8 The diagram shows the attributes of the BANG prototype samples in Example 6 (n=24). Significant differences are observed at p≤0.1 (90% confidence level); **significant differences are observed at p≤0.05 (95% confidence level); ***significant differences are observed at p≤0.01 (99% confidence level). The left bar does not contain bioPDO, and the right bar contains bioPDO.

[0120] Figure 9 The diagram shows the attributes of the 5HE prototype samples in Example 6 (n=24). Significant differences are observed at p≤0.1 (90% confidence level); **significant differences are observed at p≤0.05 (95% confidence level); ***significant differences are observed at p≤0.01 (99% confidence level). The left bar does not contain bioPDO, and the right bar contains bioPDO.

[0121] Detailed description The inventors have discovered that 1,3-propanediol, in some embodiments of biologically produced 1,3-propanediol, can improve the taste quality and / or off-flavors in food, beverages and confectionery.

[0122] As used herein, from the perspectives of professional tasting chemistry, biology, neuroscience, and medicine, the terms "taste" and "flavor" are not interchangeable. "Taste" is the sensation produced by stimulating taste nerves through receptors for various salts, acids, bitterness, sweetness, umami, and fats, a process known as the chemosensory system. The term "flavor," on the other hand, is based on the complex and multidimensional aromas obtained primarily through the sense of smell from any aromatic or volatile compound. See, for example, Mourtisen. Flavor (2015) 4:18 and Smith, Nature (2012) 486:S6. Taste can influence the perception of aromatic / volatile flavors through cognitive and / or physicochemical mechanisms (e.g., as can be seen in Tournier et al., Food The explanation can be found in 2007 1(2) 246:257).

[0123] As used herein, "flavor modifier" or "flavor enhancer" refers to a flavor compound that has a positive effect on the perception of one or more flavor additives and / or one or more off-flavor additives in a food, beverage, confectionery, or concentrate. For example, certain negative flavor properties of one or more off-flavor additives can be masked by a flavor modifier, such as bitterness, sourness, umami, sweetness, saltiness, licorice, fattyness, smokiness, heat, coolness, and metallicness. In another instance, it can improve mouthfeel. In yet another instance, it can reduce the persistence of off-flavors. In yet another instance, it can reduce the onset of off-flavors. In a further instance, it can improve the onset of flavors.

[0124] As used herein, a "sweetener" is a substance that provides a detectable sweetness when present in a food, beverage, confectionery, or concentrate. Therefore, as used herein, "sweetness amount" refers to the amount of a compound required to provide a detectable sweetness when present in a food, beverage, confectionery, or concentrate. Sweeteners can be natural, synthetic, or combinations thereof. Sweeteners can be salts of compounds, acids of compounds, or may not contain salts and / or acids.

[0125] As used herein, "concentrate" refers to a liquid or powdered composition that can be diluted with an aqueous, drinkable liquid or dry bulk powder to prepare a finished product. It also refers to a beverage or food precursor or "syrup" or "beverage syrup" in which a fluid, typically water or other diluent, has been removed. It is then added back to form a ready-to-drink high-concentration beverage, or "beverage," or "energy powder," and a ready-to-eat high-concentration food, or "food," or "seasoning." Typically, it can be a substance present in a mixture of one or more units of about 2, 3, 4, 5, 6, 7, 8, 9, or about 10 times or more, meaning a significant amount of solute dissolved in a given solvent or solution. An exemplary concentrate is "frozen concentrate" orange juice. Its undiluted concentrate has a stronger flavor and acidity and is sweeter than ordinary diluted juice.

[0126] As used herein, “high concentration” and “large quantity” refer to a large quantity of a substance that provides a high or strong one or more detectable tastes when present in a food, beverage, confectionery, or concentrate. Non-limiting examples of high concentration include any concentration above one or more normal taste thresholds used in potent food, beverage, and confectionery products such as energy drinks, protein drinks, energy powders, protein powders, etc. Normal or acceptable taste quality can be found between low and medium taste thresholds, while a range of taste quality intensity found between medium and moderate and strong and extreme and unpleasant off-flavor thresholds is considered high concentration. Each flavor additive can have different taste thresholds and levels of intensity over time. For example, a typical lime soda contains about 1,700 ppm of citric acid and produces a normal sour taste in the presence of one or more sweeteners at normal or low sweetness concentrations, or about 10% sweetness equivalent or less, or even in fresh water. Any additional amount of citric acid will cause the pH of the soda water to decrease, and the intensity of the sourness to increase from low or normal or mild or moderate to moderate or strong or extreme or unpleasant. Another example is strong bitter grapefruit juice, which actually contains about 300 ppm naringin (a bittering additive). A further example is an extremely sweet taste or 800 ppm sucralose (in its lower claimed range) compared to about 225 ppm sucralose in water at a 10% sucrose equivalent.

[0127] As used herein, "off-flavor" refers to an unpleasant and / or unacceptable taste quality / feeling. Non-limiting examples of off-flavors include soapy, chemical, medicinal, bitter, strong sour, strong salty, strong mouthfeel, rough mouthfeel, strong sweet, viscous, coated, astringent, dry, dry aftertaste, strong salty, strong fatty, metallic, cool, or a numbing sensation on the tongue or mouth that subsides upon exposure to large amounts of water or food, and / or similar immediate sensations. Off-flavors can also be flavors that diminish in intensity over time or with temperature when other flavors present in the food, beverage, confectionery, or concentrate are absent. In some cases, in terms of taste quality, off-flavors can be a delayed onset of flavor, a rapid onset of flavor, an imbalance in flavor quality, a response with one or more distinct maximum flavor intensities over time, a taste adaptation problem, one or more lingering aftertastes, one or more residual flavors, one or more recurring flavors, etc. There are six basic tastes: bitter, sweet, sour, salty, fatty, and umami. Bitterness is most often associated with off-flavors.

[0128] As used herein, the term “about” or “approximately” refers to a range of 20%, 19%, 18%, 17%, 16%, 15%, 14%, 13%, 12%, 11%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.9%, 0.8%, 0.7%, 0.6%, 0.5%, 0.4%, 0.3%, 0.2%, or 0.1% or less or more of a given value or range.

[0129] The term "comprising" is intended to include implementations covered by the terms "basically consisting of" and "consisting of". Similarly, the term "basically consisting of" is intended to include implementations covered by the term "consisting of".

[0130] Because the food, beverage, confectionery, or concentrate compositions provided according to the methods of this disclosure are not limited, it should be understood that the step of adding 1,3-propanediol, in some embodiments of biologically produced 1,3-propanediol, to a food, beverage, confectionery, or concentrate composition can be carried out by any suitable method for each particular food, beverage, confectionery, or concentrate composition. For example, 1,3-propanediol, in some embodiments of biologically produced 1,3-propanediol, can be added directly to a beverage and mixed, for example by stirring. In one embodiment, 1,3-propanediol, in some embodiments of biologically produced 1,3-propanediol, can be added as an aqueous solution or as a mixture with another additive, such as high-fructose corn syrup, simple syrup, agave nectar, or an aqueous solution of a sweetener such as sucralose, sucrose, glucose, sugar, acesulfame potassium, aspartame, erythritol, high-fructose corn syrup, or combinations thereof. These methods of addition will be suitable for the preparation of beverages such as fruit juice, fruit punch, concentrates, diluents, "ades," and soda water.

[0131] For the first time, the inventors have demonstrated that 1,3-propanediol, in some embodiments of biologically produced 1,3-propanediol, improves the taste and / or off-flavor of commercial energy drinks. Surprisingly, 1,3-propanediol, in some embodiments of biologically produced 1,3-propanediol, including in aqueous solutions containing two or more of a bittering additive of about 250 ppm to about 4,000 ppm, an acidifying additive of about 3,000 ppm to about 15,000 ppm, and a sweetener of about 600 ppm to about 3,000 ppm, improves the taste and / or off-flavor of these solutions.

[0132] Further aspects of the compositions and methods disclosed herein are provided in the following description.

[0133] In addition to improving taste and / or off-flavors, 1,3-propanediol, in some embodiments of which is biologically produced, can modulate the taste impression of a food, beverage, confectionery, or concentrate composition. As used herein, the term "modify taste impression" means altering at least one aspect of the sensory description obtained by the methods described in the examples of use, compared to a composition not containing any 1,3-propanediol. On the other hand, compared to the sensory description of a food, beverage, confectionery, or concentrate composition not containing any 1,3-propanediol, in some embodiments of which is biologically produced, 1,3-propanediol can mask or reduce one or more tastes reported in the sensory description.

[0134] In one embodiment, 1,3-propanediol, in some embodiments of which is biologically produced 1,3-propanediol, may be added to fruit juice. For example, 1,3-propanediol, in some embodiments of which is biologically produced 1,3-propanediol, has been found to reduce the bitterness and increase the sweetness of grapefruit juice. For example, orange juice containing biologically produced 1,3-propanediol is less bitter and, to some extent, sweeter than orange juice without biologically produced 1,3-propanediol. In another non-limiting example, 1,3-propanediol in cranberry juice reduces both the bitterness and sweetness of the cranberry juice. Other suitable beverage compositions include coffee, cocoa, tea (e.g., black tea, green tea, oolong tea, etc.), or kombucha.

[0135] In one embodiment, 1,3-propanediol, in some embodiments of biologically produced 1,3-propanediol, can be added to milk, which may optionally be further mixed with coffee, espresso, or tea. In another embodiment, milk containing 1,3-propanediol, in some embodiments of biologically produced 1,3-propanediol, is used to manufacture cheese, yogurt, kefir, butter, pudding, custard, ice cream, or other dairy products. In the case of yogurt, 1,3-propanediol, in some embodiments of biologically produced 1,3-propanediol, may be mixed with the yogurt after culturing, rather than with the milk before the culturing step.

[0136] In one embodiment, 1,3-propanediol, or biologically produced 1,3-propanediol in some embodiments, is added to the fruit by soaking it in an aqueous solution containing 1,3-propanediol, or biologically produced 1,3-propanediol in some embodiments. The fruit can be whole (e.g., berries), pitted (e.g., cherries, peaches, nectarines, plums), peeled (e.g., citrus fruits), and / or sliced. In one embodiment, 1,3-propanediol, or biologically produced 1,3-propanediol in some embodiments, is added to a brine used for pickling fruits, vegetables, or meats. In one embodiment, the fruit or vegetables are washed, and 1,3-propanediol, or biologically produced 1,3-propanediol in some embodiments, is added to the fruit or vegetables by spraying a water- or ethanol-based solution containing 1,3-propanediol, or biologically produced 1,3-propanediol in some embodiments, onto the fruit, vegetables, or a mixture thereof (e.g., a fruit or vegetable salad). In one embodiment, 1,3-propanediol, or in some embodiments, biologically produced 1,3-propanediol, is added to jam or jelly, such as orange marmalade, before or after cooking.

[0137] In one embodiment, 1,3-propanediol, or in some embodiments, biologically produced 1,3-propanediol, may be added to a batter or dough prior to baking to produce a baked product. In one embodiment, 1,3-propanediol, or in some embodiments, biologically produced 1,3-propanediol, may be added to a diet to make potato chips or cookies.

[0138] In one embodiment, 1,3-propanediol, or, in some embodiments, biologically produced 1,3-propanediol, is added to a food, beverage, confectionery, or concentrate to produce a palatable composition. As used herein, the term "palatable composition" refers to a food, beverage, confectionery, or concentrate composition comprising at least one bitter, sour, fatty, salty, umami, or sweet chemical component at a concentration exceeding a threshold. It should be understood that both the exceeding threshold and detection threshold concentrations of a chemical vary from individual to individual. SJK Russell & J. Roper, A Complex Relationship among Chemical Concentration, Detection Threshold, and Supra-threshold Intensity of Bitter Compounds, 32(3)CHEMICAL SENSES 245–253 (March 1, 2007). Suitable methods for obtaining a sensory description are provided in the examples.

[0139] In one embodiment, 1,3-propanediol, in some embodiments of which is biologically produced, may be added to dessert or savory sauces to prepare palatable compositions. For example, dessert sauces such as chocolate, caramel, caramel, strawberry, cherry, pineapple, or other fruit flavors may include 1,3-propanediol, in some embodiments of which is biologically produced. The addition of 1,3-propanediol is expected to reduce the amount of sugar and / or sweeteners required to balance the bitterness of chocolate and the acidity of fruit. Furthermore, when such syrups are made from sweeteners such as sucralose, acesulfame potassium, aspartame, or erythritol, 1,3-propanediol, in some embodiments of which is biologically produced, is expected to reduce the metallic or off-flavors typically perceived in these sweeteners. Savory sauces suitable for mixing with 1,3-propanediol, or in some embodiments, biologically produced 1,3-propanediol, include barbecue sauce, teriyaki sauce, oyster sauce, spice sauce, and other sauces with high concentrations of sweet, salty, umami, and / or acidic additives.

[0140] In one embodiment, 1,3-propanediol, or, in some embodiments, biologically produced 1,3-propanediol, is added to confectionery, such as chocolate, chewing gum, soft candy, and hard candy. Not wishing to be limited by specific assumptions, the inventors hypothesize that adding 1,3-propanediol, or, in some embodiments, biologically produced 1,3-propanediol, to chocolate would neutralize or mask the bitterness of theobromine and other chocolate alkaloids, thereby reducing the amount of sugar or other sweeteners required to balance the chocolate flavor. Because chewing gum includes sweeteners such as sucralose, acesulfame potassium, aspartame, or erythritol, which, as mentioned above, are often found to have metallic or off-flavors, adding 1,3-propanediol, or, in some embodiments, biologically produced 1,3-propanediol, to chewing gum is expected to mask or reduce the perception of off-flavors caused by these sweeteners.

[0141] In some embodiments, the food, beverage, confectionery, or concentrate product comprises 1,3-propanediol, or in some embodiments, biologically produced 1,3-propanediol, as well as sweeteners and acidulants. In some embodiments, the food, beverage, confectionery, or concentrate product comprises 1,3-propanediol, or in some embodiments, biologically produced 1,3-propanediol, as well as sweeteners and bittering additives. In some embodiments, the food, beverage, confectionery, or concentrate product comprises 1,3-propanediol, or in some embodiments, biologically produced 1,3-propanediol, as well as acidulants and bittering additives. In some embodiments, the food, beverage, confectionery, or concentrate product comprises 1,3-propanediol, or in some embodiments, biologically produced 1,3-propanediol, as well as sweeteners, acidulants, and bittering additives.

[0142] Some aspects relate to methods for improving the mouthfeel of food, beverage, confectionery, or concentrate compositions containing a certain amount of bittering additives, the method comprising including 1,3-propanediol, in some embodiments of which is biologically produced 1,3-propanediol, in the composition and reducing the amount of bittering additive in the composition. "Mouthfeel" refers to the sensation produced by a food, beverage, confectionery, or concentrate in the mouth. Tactile perceptions arising from pressure and contact in the mouth convey size, shape, and a first impression of texture. Exemplary sensations include spiciness (from, for example, chili peppers and garlic), coating (from, for example, ice cream and yogurt), coolness (from, for example, ice cubes and menthol), dryness (from, for example, cookies and breakfast cereals), wrinkling (from, for example, citrus slices and vinaigrette dressings), irritation (from, for example, oleuropein in extra virgin olive oil or ginger), stinging (from, for example, carbonated beverages and some sweets / chewing gums), tearing (from, for example, coarsely chopped onions and chili seeds), and heat (from, for example, coffee or tea and soup). See, for example, Marcus JB in Aging, Nutrition and Taste, Chp. 7, FlavorEnhancement Techniques, pp. 207-247 (2019).

[0143] In some embodiments, improving mouthfeel refers to improving a rough mouthfeel. A "rough" mouthfeel is defined as an aggressive, penetrating mouthfeel. Any of the aforementioned exemplary sensations can result in a rough mouthfeel. In some embodiments, a rough mouthfeel is produced by bittering additives in a food, beverage, confectionery, or concentrate composition, and in some embodiments, a rough mouthfeel is produced by caffeine.

[0144] In some embodiments, improving mouthfeel refers to improving astringent mouthfeel. Astringent mouthfeel is a complex of sensations of dryness, wrinkling, and contraction in the mouth, leading to spasms in the body tissues. Astringent mouthfeel can be produced by any of the exemplary sensations described above. In some embodiments, astringent mouthfeel can be produced by bittering additives in food, beverage, confectionery, or concentrate compositions, and in some embodiments, astringent mouthfeel is produced by caffeine.

[0145] In some embodiments, improving mouthfeel refers to improving aftertaste. "Aftertaste" refers to the dry sensation remaining in the mouth. Aftertaste can be caused by any of the exemplary sensations described above. In some embodiments, aftertaste is caused by bittering additives in a food, beverage, confectionery, or concentrate composition, and in some embodiments, aftertaste is caused by caffeine.

[0146] Some embodiments are methods for improving the taste, off-flavor, and flavor and off-flavor of food, beverage, confectionery, or concentrate compositions, including providing an improved food, beverage, confectionery, or concentrate composition comprising (a) an amount of 1,3-1,3-propanediol, in some embodiments of which is biologically produced 1,3-propanediol, and (b) less acidic additive and / or less sweetener compared to a control food, beverage, confectionery, or concentrate composition comprising substantially the same amount of 1,3-propanediol, in some embodiments of which is biologically produced 1,3-propanediol, an amount of acidic additive, and an amount of sweetener. In some embodiments, the acidulant in the improved food, beverage, confectionery, or concentrate composition is at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, or 43% less than that in the control food, beverage, confectionery, or concentrate composition. The quantities of 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or 99% are present.In some embodiments, the sweetener in the improved food, beverage, confectionery, or concentrate composition is at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 4 The quantities of 4%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or 99% are present. In some embodiments, the amount of 1,3-propanediol in the improved food, beverage, sugar, or concentrate composition, or the amount of biologically produced 1,3-propanediol in some embodiments, is the same as that in the control food, beverage, sugar, or concentrate composition. In some embodiments, the improved food, beverage, sugar, or concentrate composition and the control food, beverage, sugar, or concentrate composition contain substantially the same amount or the same amount of bittering additives; in some embodiments, the improved food, beverage, sugar, or concentrate composition contains less bittering additives than the control food, beverage, sugar, or concentrate composition; and in some embodiments, the improved food, beverage, sugar, or concentrate composition contains more bittering additives than the control food, beverage, sugar, or concentrate composition.

[0147] In some embodiments, improvements in the taste and off-flavors of the food, beverage, confectionery, or concentrate composition result from a reduction in the amount of acidulants and / or sweeteners without altering or significantly altering the amount of 1,3-propanediol in the composition, or, in some embodiments, biologically produced 1,3-propanediol. In some embodiments, the improved taste is, for example, a reduction in acidity and / or an increase in sweetness, as well as related improvements in off-flavors, such as a reduction in roughness.

[0148] In some embodiments, the inclusion of 1,3-propanediol in the food, beverage, confectionery, or concentrate composition, or, in some embodiments, biologically produced 1,3-propanediol, increases the apparent sourness of the composition while reducing the apparent sweetness of the composition by masking bitterness (whether true bitterness or bitterness reflected in the initial roughness of the palate). (i) the sourness can be reduced to a level substantially similar to or better than that of a comparative composition lacking 1,3-propanediol, or, in some embodiments, biologically produced 1,3-propanediol, and / or (ii) the sweetness can be improved to a level substantially similar to or better than that of a comparative composition lacking 1,3-propanediol by reducing the amount of sourness additive in the composition. In some embodiments, the inclusion of 1,3-propanediol, or, in some embodiments, biologically produced 1,3-propanediol, in a food, beverage, confectionery, or concentrate composition increases the apparent acidity of the composition while reducing the apparent sweetness of the composition by masking bitterness (whether true bitterness or bitterness reflected in the initial roughness of the palate). (i) the acidity can be reduced to a level substantially similar to or better than that of a comparative composition lacking 1,3-propanediol, or, in some embodiments, biologically produced 1,3-propanediol, and / or (ii) the sweetness can be increased by reducing the amount of sweetener in the composition to a level substantially similar to or better than that of a comparative composition lacking 1,3-propanediol, or, in some embodiments, biologically produced 1,3-propanediol. In some embodiments, the inclusion of 1,3-1,3-propanediol, or, in some embodiments, biologically produced 1,3-propanediol, in a food, beverage, confectionery, or concentrate composition increases the apparent acidity of the composition while reducing the apparent sweetness of the composition by masking bitterness (whether true bitterness or bitterness reflected in the initial roughness of the palate). (i) the acidity can be reduced to a level substantially similar to or better than that of a comparative composition lacking 1,3-propanediol, or, in some embodiments, biologically produced 1,3-propanediol, and / or (ii) the sweetness can be increased to a level substantially similar to or better than that of a comparative composition lacking 1,3-propanediol, or, in some embodiments, biologically produced 1,3-propanediol, by reducing the amount of acidity additives and sweeteners in the composition.

[0149] 11,3-Propanediol "1,3-Propanediol" or "PDO" refers to chemically or biologically produced 1,3-propanediol. The terms "biologically produced 1,3-propanediol," "bioPDO," "biologically produced, biodegradable 1,3-propanediol," "renewable 1,3-propanediol," "renewable biodegradable 1,3-propanediol," "biologically derived," and similar terms herein refer to 1,3-propanediol derived from the microbial metabolism of plant-derived sugars with a carbon composition free from atmospheric sources rather than fossil fuel carbon.

[0150] When choosing food, beverage, and confectionery products, consumers consider product safety, environmental impact, the naturalness of the ingredients, and the overall aesthetic quality. Bio-derived 1,3-propanediol (such as DuPont Tate & Lyle's Zemea® Propanediol) is well-suited to meet these consumer needs. High-purity 1,3-propanediol can be obtained from fermentation-based processes and used in food, beverage, and confectionery compositions. Compared to synthetically produced diols, it has a smaller environmental impact because the biodegradation of bio-derived 1,3-propanediol does not contribute to anthropogenic CO2 emissions into the atmosphere.

[0151] In some embodiments, 1,3-propanediol may be biologically produced 1,3-propanediol, chemically produced 1,3-propanediol, or a combination thereof.

[0152] 1.1 Environmental Impact Advantageously, biologically produced 1,3-propanediol can be biodegradable and can have a zero (0) anthropogenic CO2 emission characteristic. The term "biodegradable" refers to the ability of a composition or compound to be broken down by living organisms into simple, stable compounds such as carbon dioxide and water within a relatively short period of time (e.g., less than a few years or months, as opposed to plastics). "Anthropogenic emission characteristic" refers to the anthropogenic CO2 emissions contributed to the atmosphere during the biodegradation of the compound or composition.

[0153] Photosynthesis is the process by which carbon dioxide (CO2) and water (H2O) are converted into plant material to produce growth substances through the action of the sun, while biodegradation is the process by which organic material is converted back into CO2 and H2O through the activities of living organisms. Many published test methods exist for measuring the biodegradability of organic chemicals, such as glycols. One internationally recognized method is ASTM E1720-01, the Standard Test Method for Determining Ready, Ultimate Biodegradability of Organic Chemicals, in the Sealed Vessel CO2 Production Test. Chemicals exhibiting 60% or better biodegradability under this test method will biodegrade in most aerobic environments and are classified as potentially biodegradable. All glycols mentioned in this literature meet this standard.

[0154] Diols, such as ethylene glycol, propylene glycol, 1,3-butanediol, and 2-methyl-1,3-propanediol, are biodegradable compounds used in compositions ranging from cosmetics and personal care formulations to detergents and heat transfer compositions. While biodegradability is an important factor in environmental protection, the biodegradation of fossil-derived diols inevitably leads to the release of previously fixed CO2 into the atmosphere. Therefore, although diols are generally advantageous for their biodegradability, the global warming potential generated by fossil-derived diols during biodegradation is significant.

[0155] Carbon dioxide has been selected as the largest component of greenhouse gases in the atmosphere. Atmospheric carbon dioxide levels have increased by 50% over the past two centuries. Recent reports indicate that current atmospheric carbon dioxide levels are higher than the peak levels of the Late Pleistocene, the period before modern humans (Siegenthaler, U. et al., Stable Carbon Cycle–Climate Relationship During the Late Pleistocene, Science, Vol. 310, No. 5752 (November 25, 2005), pp. 1313–1317). Therefore, any further addition of carbon dioxide to the atmosphere is considered to further shift the greenhouse gas effect from stabilizing global temperature to heating. Consumers and environmental organizations have identified industrial emissions into the atmosphere as a major contributor to the greenhouse effect.

[0156] Greenhouse gas emissions can occur at any point in a product's life cycle. Consumers and environmental organizations consider the entire product life cycle when evaluating its environmental impact. Taking into account the environmental impacts of production, use, and degradation, consumers seek products that do not generate new carbon in the atmosphere. Only organic products, composed of carbon molecules from plant sugars and starches, and ultimately carbon in the atmosphere, are considered not to further exacerbate the greenhouse effect.

[0157] In addition to adding carbon dioxide to the atmosphere, current industrial production methods for glycols generate pollutants and waste, including sulfuric acid, hydrochloric acid, hydrofluoric acid, phosphoric acid, oxalic acid, tartaric acid, acetic acid, alkali metals, alkaline earth metals, transition metals, and heavy metals, including iron, cobalt, nickel, copper, silver, molybdenum, tungsten, vanadium, chromium, rhodium, palladium, osmium, iridium, rubidium, and platinum (US Patent Nos. 2,434,110, 5,034,134, 5,334,778, and 5,10,036).

[0158] 1.1.1 Release of carbon feedstocks derived from fossil fuels The following calculations illustrate the findings disclosed herein that 1,3-propanediol does not contribute to anthropogenic CO2 emissions during biodegradation. When one molecule of 1,3-propanediol degrades, three molecules of CO2 are released into the atmosphere. Because all these CO2 molecules released during the degradation of "fermentation-derived" 1,3-propanediol originate from the atmosphere, the net release of CO2 into the atmosphere is zero. In comparison, since fossil fuel-derived propylene glycol and fossil-derived 1,3-propanediol contain three carbon atoms derived from stationary carbon sources (i.e., fossil fuels), the degradation of one molecule of fossil fuel-derived propylene glycol or 1,3-propanediol results in a net release of three molecules of CO2 into the atmosphere. Similarly, since fossil fuel-derived ethylene glycol contains two carbon atoms derived from stationary carbon sources, the degradation of one molecule of fossil fuel-derived ethylene glycol results in a net release of two molecules of CO2 into the atmosphere.

[0159] To quantify the CO2 release per kilogram of each of the individual ethylene glycol, propylene glycol, chemically derived 1,3-propanediol, and "fermentation-derived" 1,3-propanediol (Bio-PDO™), the product weight (1 kg) is divided by its molecular weight. For each carbon atom present in the molecule, one molecule of CO2 is released. The CO2 molecule is multiplied by the molecular weight of CO2 (44 kg / kmole) to quantify the CO2 release per unit (kg) of product.

[0160] Ethylene glycol (EG), derived from fossil fuels Propylene glycol (PG), derived from fossil fuels 1,3-Propanediol (PDO), derived from fossil fuels. Bio-produced 1,3-propanediol (Bio-PDO™) carbon feedstock balance capture: release: Net gain: .

[0161] The carbon feedstock balance results of the 1,3-propanediol produced by this organism indicate that the biodegradation of 1,3-propanediol from renewable sources does not involve anthropogenic CO2 emissions.

[0162] The term "human" refers to something that is man-made or derived from fossils.

[0163] As used herein, “atmospheric carbon” refers to carbon atoms derived from carbon dioxide molecules that have been free in the Earth’s atmosphere in recent decades. Such carbon in a substance can be identified by the presence of specific radioactive isotopes as described herein. “Green carbon,” “atmospheric carbon,” “environmentally friendly carbon,” “lifecycle carbon,” “non-fossil fuel carbon,” “non-petroleum carbon,” “atmospheric carbon,” and “biological carbon” are used synonymously in this document.

[0164] As used herein, “fossil-derived carbon” refers to carbon derived from petrochemical sources. Unlike atmospheric carbon, this type of carbon is not exposed to ultraviolet radiation, and therefore, fossil-derived carbon contains fewer radioactive isotopes in its population. Fossil-derived carbon can be identified as described herein. “Fossil fuel carbon,” “fossil carbon,” “polluting carbon,” “fossilized carbon,” “petrochemical carbon,” “petroleum carbon,” and fossil-derived carbon are used synonymously herein.

[0165] The abbreviation "IRMS" refers to the measurement of CO2 using a high-precision, stable isotope ratio mass spectrometry method.

[0166] The term "carbon substrate" refers to any carbon source that can be metabolized by microorganisms, wherein the substrate contains at least one carbon atom.

[0167] "Renewable" indicates the carbon content of 1,3-propanediol from a "new carbon" source, as measured by ASTM Test Method D 6866-05, Determining the Biobased Content of Natural Range Materials Using Radiocarbon and Isotope Ratio Mass Spectrometry Analysis (incorporated herein by reference). This test method measures the C-14 / C-12 isotope ratio in a sample and compares it to the C-14 / C-12 isotope ratio in a standard 100% bio-based material to determine the percentage of bio-based content in the sample. "Bio-based materials" are organic materials in which carbon originates from CO2 present in the atmosphere and recently (on a human timescale) fixed using solar energy (photosynthesis). On land, this CO2 is captured or fixed by plant life, such as crops or forestry materials. In the ocean, CO2 is captured or fixed by photosynthetic bacteria or phytoplankton. Bio-based materials have a C-14 / C-12 isotope ratio of 1:0 to greater than 0:1. Conversely, fossil materials have a C-14 / C-12 isotope ratio of 0:1.

[0168] A small amount of carbon dioxide in the atmosphere is radioactive. This 14C carbon dioxide is produced when nitrogen is bombarded by neutrons generated by ultraviolet radiation (causing nitrogen to lose protons and form carbon with a molecular weight of 14, which is immediately oxidized in carbon dioxide). This radioactive isotope represents a small but measurable portion of carbon in the atmosphere. Atmospheric carbon dioxide is cycled by green plants in a process called photosynthesis to produce organic molecules. This cycle is completed when green plants or other forms of life metabolize organic molecules to produce carbon dioxide and release it back into the atmosphere. Almost all life forms on Earth depend on these green plants to produce organic molecules to generate the chemical energy that promotes growth and reproduction. Therefore, the 14C present in the atmosphere is part of all life forms and their biological products. These renewable organic molecules, which can be biodegraded into CO2, do not contribute to global warming because there is no net increase in carbon emissions into the atmosphere. In contrast, fossil fuel carbon does not have the characteristic radioactive carbon ratio of atmospheric carbon dioxide.

[0169] As used herein, atmospheric source and stationary carbon source are relative terms because the time period during which CO2 is an atmospheric or stationary source is related to the life cycle of 1,3-propanediol. Therefore, although it is quite possible that carbon from fossil fuels was once found in the atmosphere (and, by extension, that atmospheric CO2 may one day be incorporated into stationary carbon sources), for the purposes of this paper, carbon is considered to have originated from stationary carbon sources until it was released into the atmosphere through degradation.

[0170] Renewable carbon in materials can be evaluated using standard testing methods. The bio-based content of materials can be determined using radiocarbon and isotope ratio mass spectrometry. ASTM International, formally known as the American Society for Testing and Materials, has established a standard method for evaluating the bio-based content of materials. The ASTM method is designated ASTM-D6866.

[0171] The application of ASTM-D6866 to derive "biomass content" is based on the same concept as radiocarbon dating, but without using an age equation. Analysis is performed by deriving the ratio of the amount of radiocarbon (14C) in an unknown sample to the amount in a modern reference standard. The ratio is reported as a percentage in "pMC" (percentage of modern carbon). If the material being analyzed is a mixture of modern radiocarbon and fossil carbon (without radiocarbon), the obtained pMC value is directly related to the amount of biomass material present in the sample.

[0172] The modern reference standard used in radiocarbon dating is the NIST (National Institute of Standards and Technology) standard, in which the known radiocarbon content is approximately equivalent to 1950 AD. 1950 AD was chosen because it represents the period before thermonuclear weapon tests, each of which introduced a large amount of excess radiocarbon (known as "bomb carbon") into the atmosphere. The AD 1950 reference represents 100 pMC.

[0173] In 1963, at the peak of testing and before the treaty ceased testing, atmospheric "bomb carbon" reached almost twice the normal level. Since its inception, its distribution in the atmosphere has been approximate, showing values ​​greater than 100 pMC for plants and animals living since 1950. It has gradually decreased over time, with today's value approaching 107.5 pMC. This means that fresh biomass material (such as maize) can produce radiocarbon markers around 107.5 pMC.

[0174] Combining fossil carbon with contemporary carbon into a material results in a dilution of the contemporary pMC content. Assuming 107.5 pMC represents contemporary biomass material and 0 pMC represents petroleum derivatives, the measured pMC value of the material will reflect the ratio of the two component types. Material derived entirely from contemporary soybeans would produce a radiocarbon signature around 107.5 pMC. If the material were diluted with 50% petroleum derivatives, it would produce a radiocarbon signature around 54 pMC.

[0175] Biomass content results are obtained by specifying 100% as 107.5 pMC and 0% as 0 pMC. In this respect, a sample measuring 99 pMC will give an equivalent biomass content result of 93%.

[0176] DuPont submitted a "fermentation-derived" 1,3-propanediol sample to Iowa State University for bio-based content analysis using ASTM Method D 6866-05. Results received from Iowa State University indicated that the sample was 100% bio-based (Reference: Norton, Glenn. Results of Radiocarbon Analyses on samples from DuPont Bio-Based Materials - Reported 07-08-05).

[0177] The evaluation of the materials described in this article was conducted in accordance with ASTM-D6866. The average values ​​cited in this report include an absolute range of 6% (plus or minus 3% on either side of the bio-based content value) to account for variations in the final component radiocarbon signature. It is assumed that all materials are of present or fossil origin, and the expected outcome is the amount of bio-based component “present” in the material, rather than the amount of bio-based material “used” in the preparation process.

[0178] There may be cases in which a combination of biologically produced 1,3-propanediol and one or more non-biologically produced diol components (e.g., chemically synthesized 1,3-propanediol) can be included in the composition. In such compositions, it may be difficult, if not impossible, to determine which percentage of the diol composition is biologically produced except by calculating the bio-based carbon content of the diol components. In this regard, in the composition, the diol components, and particularly 1,3-propanediol, may contain at least about 1% to 100% bio-based carbon content, and any percentage therebetween. For example, the composition may contain 1,3-propanediol having at least 5%, at least 10%, at least 25%, at least 50%, at least 75%, at least 90%, at least 99%, or 100% bio-based carbon. In one embodiment, 1,3-propanediol comprises substantially all of the diol components of the composition. In another embodiment, 1,3-propanediol comprises all of the diol components of the composition. Compared to compositions containing 0% bio-based carbon in 1,3-propanediol, compositions with at least 1% bio-based carbon content exhibit lower anthropogenic CO2 emission characteristics.

[0179] 1.21,3-Propanediol content In one embodiment, the food, beverage, confectionery, or concentrate composition of this disclosure may contain about 10 ppm, about 11 ppm, about 12 ppm, about 13 ppm, about 14 ppm, about 15 ppm, about 16 ppm, about 17 ppm, about 18 ppm, about 19 ppm, about 20 ppm, about 21 ppm, about 22 ppm, about 23 ppm, about 24 ppm, about 25 ppm, about 26 ppm, about 27 ppm, about 28 ppm, about 29 ppm, about 30 ppm, about 31 ppm, about 32 ppm, about 33 ppm, about 34 ppm, about 35 ppm, about 36 ppm, about 37 ppm, about 38 ppm, about 39 ppm, about 40 ppm, about 41 ppm, about 42 ppm, about 43 ppm, about 44 ppm, about 45 ppm, about 46 ppm, about 47 ppm, or about 47 ppm. ppm, approximately 48 ppm, approximately 49 ppm, approximately 50 ppm, approximately 51 ppm, approximately 52 ppm, approximately 53 ppm, approximately 54 ppm, approximately 55 ppm, approximately 56 ppm, approximately 57 ppm, approximately 58 ppm, approximately 59 ppm, approximately 60 ppm, approximately 61 ppm, approximately 62 ppm, approximately 63 ppm, approximately 64 ppm, approximately 65 ppm, approximately 66 ppm, approximately 67 ppm, approximately 68 ppm, approximately 69 ppm, approximately 70 ppm, approximately 71 ppm, approximately 72 ppm, approximately 73 ppm, approximately 74 ppm, approximately 75 ppm, approximately 76 ppm, approximately 77 ppm, approximately 78 ppm, approximately 79 ppm, approximately 80 ppm, approximately 81 ppm, approximately 82 ppm, approximately 83 ppm, approximately 84 ppm, approximately 85 ppm, approximately 86 ppm, approximately 87 ppm, approximately 88 ppm, approximately 89 ppm, approximately 90 ppm, approximately 91 ppm, approximately 92 ppm, approximately 93 ppm, approximately 94 ppm, approximately 95 ppm, approximately 96 ppm, approximately 97 ppm, approximately 98 ppm, approximately 99 ppm, approximately 100 ppm, approximately 110 ppm, approximately 120 ppm, approximately 130 ppm, approximately 140 ppm, approximately 150 ppm, approximately 160 ppm, approximately 170 ppm, approximately 180 ppm, approximately 190 ppm, approximately 200 ppm, approximately 210 ppm, approximately 220 ppm, approximately 230 ppm, approximately 240 ppm, approximately 250 ppm, approximately 260 ppm, approximately 270 ppm, approximately 280 ppm, approximately 290 ppm, approximately 300 ppm, approximately 310 ppm, approximately 320 ppm, approximately 330 ppmppm, approximately 340 ppm, approximately 350 ppm, approximately 360 ppm, approximately 370 ppm, approximately 380 ppm, approximately 390 ppm, approximately 400 ppm, approximately 410 ppm, approximately 420 ppm, approximately 430 ppm, approximately 440 ppm, approximately 450 ppm, approximately 460 ppm, approximately 470 ppm, approximately 480 ppm, approximately 490 ppm, approximately 500 ppm, approximately 510 ppm, approximately 520 ppm, approximately 530 ppm, approximately 540 ppm, approximately 550 ppm, approximately 560 ppm, approximately 570 ppm, approximately 580 ppm, approximately 590 ppm, approximately 600 ppm, approximately 610 ppm, approximately 620 ppm, approximately 630 ppm, approximately 640 ppm, approximately 650 ppm, approximately 660 ppm, approximately 670 ppm, approximately 680 ppm, approximately 690 ppm, approximately 700 ppm, approximately 710 ppm, approximately 720 ppm, approximately 730 ppm, approximately 740 ppm, approximately 750 ppm, approximately 760 ppm, approximately 770 ppm, approximately 780 ppm, approximately 790 ppm, approximately 800 ppm, approximately 810 ppm, approximately 820 ppm, approximately 830 ppm, approximately 840 ppm, approximately 850 ppm, approximately 860 ppm, approximately 870 ppm, approximately 880 ppm, approximately 890 ppm, approximately 900 ppm, approximately 910 ppm, approximately 920 ppm, approximately 930 ppm, approximately 940 ppm, approximately 950 ppm, approximately 960 ppm, approximately 970 ppm, approximately 980 ppm, approximately 990 ppm, approximately 1,000 ppm, approximately 1,010 ppm, approximately 1,020 ppm, approximately 1,030 ppm, approximately 1,040 ppm, approximately 1,050 ppm, approximately 1,060 ppm, approximately 1,070 ppm, approximately 1,080 ppm, approximately 1,090 ppm, approximately 1,100 ppm, approximately 1,110 ppm, approximately 1,120 ppm, approximately 1,130 ppm, approximately 1,140 ppm, approximately 1,150 ppm, approximately 1,160 ppm, approximately 1,170 ppm, approximately 1,180 ppm, approximately 1,190 ppm, approximately 1,200 ppm, approximately 1,210 ppm, approximately 1,220 ppm, approximately 1,230 ppm, approximately 1,240 ppm, approximately 1,250 ppm, approximately 1,260 ppm, approximately 1,270 ppm, approximately 1,280 ppm, approximately 1,290 ppm ppm, approximately 1,300 ppm, approximately 1,310 ppm, approximately 1,320 ppm, approximately 1,330 ppm, approximately 1,340 ppmppm, approximately 1,350 ppm, approximately 1,360 ppm, approximately 1,370 ppm, approximately 1,380 ppm, approximately 1,390 ppm, approximately 1,400 ppm, approximately 1,410 ppm, approximately 1,420 ppm, approximately 1,430 ppm, approximately 1,440 ppm, approximately 1,450 ppm, approximately 1,460 ppm, approximately 1,470 ppm, approximately 1,480 ppm, approximately 1,490 ppm, approximately 1,500 ppm, approximately 1,510 ppm, approximately 1,520 ppm, approximately 1,530 ppm, approximately 1,540 ppm, approximately 1,550 ppm, approximately 1,560 ppm, approximately 1,570 ppm, approximately 1,580 ppm, approximately 1,590 ppm, approximately 1,600 ppm, approximately 1,610 ppm, approximately 1,620 ppm, approximately 1,630 ppm, approximately 1,640 ppm, approximately 1,650 ppm, approximately 1,660 ppm, approximately 1,670 ppm, approximately 1,680 ppm, approximately 1,690 ppm, approximately 1,700 ppm, approximately 1,710 ppm, approximately 1,720 ppm, approximately 1,730 ppm, approximately 1,740 ppm, approximately 1,750 ppm, approximately 1,760 ppm, approximately 1,770 ppm, approximately 1,780 ppm, approximately 1,790 ppm, approximately 1,800 ppm, approximately 1,810 ppm, approximately 1,820 ppm, approximately 1,830 ppm, approximately 1,840 ppm, approximately 1,850 ppm, approximately 1,860 ppm, approximately 1,870 ppm, approximately 1,880 ppm, approximately 1,890 ppm, approximately 1,900 ppm, approximately 1,910 ppm, approximately 1,920 ppm, approximately 1,930 ppm, approximately 1,940 ppm, approximately 1,950 ppm, approximately 1,960 ppm, approximately 1,970 ppm, approximately 1,980 ppm, approximately 1,990 ppm, approximately 2,000 ppm, approximately 2,100 ppm, approximately 2,110 ppm, approximately 2,120 ppm, approximately 2,130 ppm, approximately 2,140 ppm, approximately 2,150 ppm, approximately 2,160 ppm, approximately 2,170 ppm, approximately 2,180 ppm, approximately 2,190 ppm, approximately 2,200 ppm, approximately 2,210 ppm, approximately 2,220 ppm, approximately 2,230 ppm ppm, approximately 2,240 ppm, approximately 2,250 ppm, approximately 2,260 ppm, approximately 2,270 ppm, approximately 2,280 ppm, approximately 2,290 ppm, approximately 2,300 ppm, approximately 2,310 ppm, approximately 2,320 ppm1,3-propanediol at ppm, about 2,330 ppm, about 2,340 ppm, about 2,350 ppm, about 2,360 ppm, about 2,370 ppm, about 2,380 ppm, about 2,390 ppm, about 2,400 ppm, about 2,410 ppm, about 2,420 ppm, about 2,430 ppm, about 2,440 ppm, about 2,450 ppm, about 2,460 ppm, about 2,470 ppm, about 2,480 ppm, about 2,490 ppm, or about 2,500 ppm, in some embodiments, is biologically produced 1,3-propanediol. These values ​​may also be expressed as ranges. For example, about 10 ppm to about 2,500 ppm, about 50 ppm to about 2,500 ppm, about 75 ppm to about 2,500 ppm, about 100 ppm to about 2,500 ppm, about 200 ppm to about 2,500 ppm, about 250 ppm to about 2,500 ppm, about 3,000 ppm to about 2,500 ppm, about 400 ppm to about 2,500 ppm, about 5,000 ppm to about 2,500 ppm, about 600 ppm to about 2,500 ppm, about 700 ppm to about 2,500 ppm, about 800 ppm to about 2,500 ppm, about 900 ppm to about 2,500 ppm, about 1,000 ppm to about 2,500 ppm, about 1,100 ppm to about 2,500 ppm. ppm, about 1,200 ppm to about 2,500 ppm, about 1,300 ppm to about 2,500 ppm, about 1,400 ppm to about 2,500 ppm, about 1,500 ppm to about 2,500 ppm, about 1,600 ppm to about 2,500 ppm, about 1,700 ppm to about 2,500 ppm, about 1,800 ppm to about 2,500 ppm, about 1,900 ppm to about 2,500 ppm, about 2,000 ppm to about 2,500 ppm, about 2,100 ppm to about 2,500 ppm, about 2,200 ppm to about 2,500 ppm, about 2,300 ppm to about 2,500 ppm, about 2,400 ppm to about 2,500 ppm, about 2,500 ppm to about 2,500 ppm ppm, about 25 ppm to about 2,400 ppm, about 50 ppm to about 2,300 ppm, about 100 ppm to about 2,300 ppm, about200 ppm to about 2,200 ppm, about 300 ppm to about 2,100 ppm, about 400 ppm to about 2,000 ppm, about 500 ppm to about 1,900 ppm, about 600 ppm to about 1,800 ppm, about 700 ppm to about 1,700 ppm, about 800 ppm to about 1,600 ppm, about 900 ppm to about 1,500 ppm, about 1,000 ppm to about 1,400 ppm, about 1,100 ppm to about 1,300 ppm, about 1,150 ppm to about 1,250 ppm, about 10 ppm to about 2,450 ppm, about 10 ppm to about 2,400 ppm, about 10 ppm to about 2,300 ppm, about 10 ppm to about 2,200 ppm, about 10 ppm to about 2,100 ppm ppm, about 10 ppm to about 2,000 ppm, about 10 ppm to about 1,900 ppm, about 10 ppm to about 1,800 ppm, about 10 ppm to about 1,700 ppm, about 10 ppm to about 1,600 ppm, about 10 ppm to about 1,500 ppm, about 10 ppm to about 1,400 ppm, about 10 ppm to about 1,300 ppm, about 10 ppm to about 1,200 ppm, about 10 ppm to about 1,100 ppm, about 10 ppm to about 1,000 ppm, about 10 ppm to about 900 ppm, about 10 ppm to about 800 ppm, about 10 ppm to about 700 ppm, about 10 ppm to about 600 ppm, about 10 ppm to about 500 ppm, about 10 ppm to about 400 ppm, about 10 ppm From about 300 ppm, from about 10 ppm to about 200 ppm, from about 10 ppm to about 100 ppm, from about 10 ppm to about 50 ppm, from about 50 ppm to about 2,500 ppm, from about 50 ppm to about 2,000 ppm, from about 50 ppm to about 1,500 ppm, from about 50 ppm to about 1,250 ppm, from about 50 ppm to about 1,000 ppm, from about 50 ppm to about 900 ppm, from about 50 ppm to about 800 ppm, from about 50 ppm to about 750 ppm, from about 75 ppm to about 2,500 ppm, from about 75 ppm to about 2,000 ppm, from about 75 ppm to about 1,500 ppm1,3-propanediol in concentrations of about 75 ppm to about 1,250 ppm, about 75 ppm to about 1,000 ppm, about 75 ppm to about 900 ppm, about 75 ppm to about 800 ppm, or about 75 ppm to about 750 ppm, and in some embodiments, biologically produced 1,3-propanediol, may be included in the food, beverage, confectionery, or concentrate compositions disclosed herein.

[0180] In some embodiments, the food, beverage, confectionery, or concentrate compositions of this disclosure may contain about 3,000 ppm, about 3,500 ppm, about 4,000 ppm, about 4,500 ppm, about 5,000 ppm, about 5,500 ppm, about 6,000 ppm, about 6,500 ppm, about 7,000 ppm, about 7,500 ppm, about 8,000 ppm, about 8,500 ppm, about 9,000 ppm, about 9,500 ppm, about 10,000 ppm, about 10,500 ppm, about 11,000 ppm, about 11,500 ppm, about 12,000 ppm, about 12,500 ppm, about 13,000 ppm, about 13,500 ppm, about 14,000 ppm, or more. 1,3-propanediol at concentrations of ppm, about 14,500 ppm, about 15,000 ppm, about 15,500 ppm, about 16,000 ppm, about 16,500 ppm, about 17,000 ppm, about 17,500 ppm, about 18,000 ppm, about 18,500 ppm, about 19,000 ppm, about 19,500 ppm, about 20,000 ppm or more, and in some embodiments, biologically produced 1,3-propanediol, may be included in the food, beverage, confectionery or concentrate compositions disclosed herein.

[0181] The food, beverage, confectionery, or concentrate compositions of this disclosure may contain 1,3-propanediol, or, in some embodiments, biologically produced 1,3-propanediol, as part of or as the sole diol component of the composition. Other renewable or biologically produced diols, such as ethylene glycol, diethylene glycol, triethylene glycol, 1,2-propanediol, dipropylene glycol, tripropylene glycol, neopentyl glycol, and bisphenol A, are contemplated for use in the food, beverage, and confectionery compositions of this disclosure.

[0182] 1.3 Purity Consumers seek products made with additives from purer sources and / or entirely natural ingredients. Consumers, especially food consumers, are also particularly concerned about their individual reactions to such products. The rate of hypersensitivity reactions in the United States has increased significantly over the past two decades. Many of these reactions are attributed to trace amounts of substances. Other reactions are of idiopathic origin.

[0183] In one embodiment, the biologically produced 1,3-propanediol of this disclosure may be substantially purified. As used herein, “basically purified” means a composition comprising 1,3-propanediol having one or more of the following properties: (1) a UV absorbance of less than about 0.200 at 220 nm, less than about 0.075 at 250 nm, and less than about 0.075 absorbance units at 275 nm, when diluted with glass distilled water at a dilution of 1 to 5 using a 1 cm path length; (2) a composition having an L*a*b*“b*” color value of less than about 0.15 and an absorbance of less than about 0.075 absorbance units at 270 nm, when diluted with glass distilled water at a dilution of 1 to 5 using a 1 cm path length; (3) a peroxide composition of less than about 200, 150, 100, 50, 40, 30, 20, 10, 5, 1, or about 0.5 ppm; (4) The concentration of total organic impurities is less than about 1,000, 900, 800, 700, 600, 500, 400, 300, 200, 150, 100, 50, or about 10 ppm. Any of these values ​​can be used to define a range, for example, about 0.5 ppm to about 200 ppm, about 1 ppm to about 150 ppm, about 5 ppm to about 100 ppm, about 10 ppm to about 50 ppm, or about 20 ppm to about 40 ppm of peroxides. The concentration of total organic impurities can be about 10 ppm to about 1,000 ppm, about 50 ppm to about 900 ppm, about 100 ppm to about 800 ppm, about 150 ppm to about 700 ppm, about 200 ppm to about 600 ppm, or about 300 ppm to about 500 ppm.

[0184] The “b*” value is the “yellow-blue” measurement value determined by the CIE L*a*b* measurement method as defined by ASTM D6290 spectrophotometry.

[0185] The terms "color" and "chromosome" refer to the presence of a visible color that can be quantified using a spectrophotometer in the visible light range, with wavelengths of approximately 400–800 nm, and by comparison with pure water. Reaction conditions can significantly influence the nature of the color production. Examples of relevant conditions include the temperature used, the catalyst, and the amount of catalyst. While not wishing to be bound by theory, color precursors are believed to include trace impurities, including olefins, acetals and other carbonyl compounds, peroxides, etc. At least some of these impurities can be detected by methods such as UV spectroscopy or peroxide titration.

[0186] The composition of peroxides and total organic impurities, expressed in ppm, can be determined using standard analytical techniques, including gas chromatography.

[0187] It is believed that the aforementioned purity level parameters of bioproduced and purified 1,3-propanediol distinguish such compositions from 1,3-propanediol compositions prepared from chemically purified 1,3-propanediol derived from petroleum sources and / or from bioproduced 1,3-propanediol that does not exhibit such purity values.

[0188] The abbreviation "AMS" refers to Accelerator Mass Spectrometry.

[0189] The acronym "NMR" stands for Nuclear Magnetic Resonance.

[0190] The "color index" is an analytical measure of the electromagnetic radiation absorption properties of a substance or compound.

[0191] It is believed that the aforementioned purity level parameters of bioproduced and purified 1,3-propanediol (using a method similar to or equivalent to that disclosed in U.S. Patent Application No. 2005 / 0069997) distinguish such compositions from 1,3-propanediol compositions prepared according to the prior art from chemically purified 1,3-propanediol derived from petroleum sources.

[0192] In some embodiments, the extract of one or more diols (in some embodiments, 1,3-propanediol) can be used at any purity percentage (e.g., about 25% to 100%, and in increments of 0.5% or any range of increments described herein). In another embodiment, when the diol is used as a non-extractant, the purity of the diol can be about 25% to 100%, and in increments of 0.5% or any range of increments described herein. According to other embodiments, the purity of the diol (extractor or non-extractor) can be about 50% to 100%, about 70% to 100%, about 80% to 100%, about 90% to 100%; about 95% to 100%, about 95% to 99.5%, about 96% to 100%, about 97% to 100%, about 98% to 100%, or about 99% to 100%. According to a specific implementation scheme, the purity of 1,3-propanediol may be about 50% to 100%, about 70% to 100%, about 80% to 100%, about 90% to 100%, about 95% to 100%, about 95% to 99.5%, about 96% to 100%, about 97% to 100%, about 98% to 100%, or about 99% to 100%.

[0193] 1.4 Production of 1,3-propanediol by biological processes "Bio-produced" refers to organic compounds produced by one or more living organisms, species or strains, particularly strains of bacteria, yeast, fungi, and other microorganisms. "Bio-produced" and "biologically-produced" are used synonymously herein. These organic compounds consist of carbon from atmospheric carbon dioxide, which is converted into sugars and starches by green plants.

[0194] "Biologically-derived" means that the organic compound is synthesized from organic components produced by a biological organism. Further consideration is given to the synthetic methods disclosed herein, which can efficiently synthesize other monoesters and diesters from biologically produced alcohols other than 1,3-propanediol; these alcohols specifically include ethylene glycol, diethylene glycol, triethylene glycol, 1,2-propanediol, dipropylene glycol, tripropylene glycol, 2-methyl-1,3-propanediol, neopentyl glycol, and bisphenol A. "Biologically-derived," "bio-derived," "biologically-based," "bio-based," and "of biological origin" are used synonymously herein.

[0195] In one embodiment, the bio-produced 1,3-propanediol can be based on the use of genetically engineered [material] previously disclosed, for example, in U.S. Patent No. 5,686,276. E. coli ( E. coli The product is obtained from the fermentation broth (“fermentation-derived”). In other embodiments, one or more single organisms or combinations of organisms may be used to bioproduce 1,3-propanediol using an organism that has been genetically engineered according to methods known in the art. “Fermentation” refers to a system that produces one or more products by catalyzing a reaction between one or more substrates and one or more other nutrients using a biocatalyst. The biocatalyst may be a whole organism, an isolated enzyme, or any combination or component thereof having enzymatic activity. Fermentation systems that can be used to produce and purify bioproduced 1,3-propanediol are disclosed, for example, in U.S. Patent No. 7,919,658, which is incorporated herein by reference.

[0196] 1.5 Chemically produced 1,3-propanediol As used herein, 1,3-propanediol can also be produced via a chemical route. For example, 1,3-propanediol can be produced by the hydration of acrolein. This method typically involves the simultaneous hydration and condensation of acrolein, preferably in the presence of a hydration catalyst such as dilute sulfuric acid, followed by the catalytic hydrogenation of one or more organic components of the reaction mixture, including hydroxy aldehydes, unreacted acrolein, and their polymerization and condensation products. A condensation step, again accompanied by condensation, yields products such as 1,3-propanediol.

[0197] Another approach involves the hydroformylation of ethylene oxide to provide 3-hydroxypropanal. Typically, this method of synthesizing 1,3-propanediol involves bringing ethylene oxide, carbon monoxide, and hydrogen (synthesis gas) into close contact with a bimetallic catalyst in a liquid-phase solution at a temperature of about 30 to 150 °C and elevated pressure, preferably 100 to 4000 psi, in an inert reaction solvent.

[0198] 2. Acidity additives In some implementations, the food, beverage, confectionery, or concentrate composition may contain one or more acid flavoring additives.

[0199] In some embodiments, the acidity additive is lactate, lactic acid, malate, malic acid, malonic acid, oxalate, oxalic acid, citrate, citric acid, acetate, acetic acid, fumarate, fumaric acid, phosphate, phosphoric acid, tartrate, tartaric acid, sorbate, sorbic acid, succinate, sodium sulfate, pyruvate, pyruvic acid, or a combination thereof. The composition may contain about 3,000 ppm, about 3,500 ppm, about 4,000 ppm, about 4,500 ppm, about 5,000 ppm, about 5,500 ppm, about 6,000 ppm, about 6,500 ppm, about 7,000 ppm, about 7,500 ppm, about 8,000 ppm, about 8,500 ppm, about 9,000 ppm, about 9,500 ppm, about 10,000 ppm, about 10,500 ppm, about 11,000 ppm, about 11,500 ppm, about 12,000 ppm, about 12,500 ppm, about 13,000 ppm, about 13,500 ppm, about 14,000 ppm, about 14,500 ppm, about 15,000 ppm, about 15,500 ppm. Acidic additives at ppm, about 16,000 ppm, about 16,500 ppm, about 17,000 ppm, about 17,500 ppm, about 18,000 ppm, about 18,500 ppm, about 19,000 ppm, about 19,500 ppm or about 20,000 ppm.The content values ​​of these acid flavor additives can also be expressed as ranges, for example: about 3,000 ppm to about 20,000 ppm, about 4,000 ppm to about 19,000 ppm, about 5,000 ppm to about 18,000 ppm, about 6,000 ppm to about 17,000 ppm, about 7,000 ppm to about 16,000 ppm, about 8,000 ppm to about 15,000 ppm, about 9,000 ppm to about 14,000 ppm, about 1,000 ppm to about 13,000 ppm, about 1,100 ppm to about 12,000 ppm, about 1,500 ppm to about 11,000 ppm, about 3,000 ppm to about 9,000 ppm, about 4,000 ppm to about 8,000 ppm, about 5,000 ppm to about 7,000 ppm. ppm, about 3,100 ppm to about 19,500 ppm, about 3,200 ppm to about 19,000 ppm, about 3,300 ppm to about 18,500 ppm, about 3,400 ppm to about 18,000 ppm, about 3,500 ppm to about 17,500 ppm, about 3,600 ppm to about 17,000 ppm, about 3,700 ppm to about 16,500 ppm, about 3,800 ppm to about 16,000 ppm, about 3,900 ppm to about 15,500 ppm, about 4,000 ppm to about 15,000 ppm, about 4,500 ppm to about 14,500 ppm, about 5,000 ppm to about 14,000 ppm, about 5,500 ppm to about 13,500 ppm ppm, about 6,000 ppm to about 13,000 ppm, about 6,500 ppm to about 12,500 ppm, about 7,000 ppm to about 12,000 ppm, about 7,500 ppm to about 11,500 ppm, about 8,000 ppm to about 11,000 ppm, about 8,500 ppm to about 10,500 ppm, about 9,000 ppm to about 10,000 ppm, or about 9,250 ppm to about 9,750 ppm.

[0200] In one embodiment, the composition comprises about 5,000 ppm, about 5,500 ppm, about 6,000 ppm, about 6,500 ppm, about 7,000 ppm, about 7,500 ppm, about 8,000 ppm, about 8,500 ppm, about 9,000 ppm, about 9,500 ppm, about 10,000 ppm, about 10,500 ppm, about 11,000 ppm, about 11,500 ppm, about 12,000 ppm, about 12,500 ppm, about 13,000 ppm, about 13,500 ppm, about 14,000 ppm, about 14,500 ppm, or about 15,000 ppm of malic acid. These malic acid content values ​​can also be expressed as ranges, such as: about 5,000 ppm to about 15,000 ppm, about 5,500 ppm to about 14,500 ppm, about 6,000 ppm to about 14,000 ppm, about 6,500 ppm to about 13,500 ppm, about 7,000 ppm to about 13,000 ppm, about 7,500 ppm to about 12,500 ppm, about 8,000 ppm to about 12,000 ppm, about 8,500 ppm to about 11,500 ppm, about 9,000 ppm to about 11,000 ppm, or about 9,500 ppm to about 10,500 ppm.

[0201] In one embodiment, citric acid is included in the composition at about 3,000 ppm, about 3,500 ppm, about 4,000 ppm, about 4,500 ppm, about 4,750 ppm, about 5,000 ppm, about 5,200 ppm, about 5,400 ppm, about 5,600 ppm, about 5,800 ppm, about 6,000 ppm, about 6,250 ppm, about 6,500 ppm, or about 7,000 ppm. These citric acid content values ​​can also be expressed as ranges, such as: about 3,000 ppm to about 7,000 ppm, about 3,500 ppm to about 6,500 ppm, about 4,000 ppm to about 6,250 ppm, about 4,500 ppm to about 6,000 ppm, about 4,750 ppm to about 5,800 ppm, about 5,000 ppm to about 5,600 ppm, or about 5,200 ppm to about 5,400 ppm.

[0202] 3 Bitter Additives In some embodiments, the food, beverage, confectionery, or concentrate composition may contain one or more bittering additives.

[0203] In some embodiments, the bittering additive is a branched-chain amino acid, such as L-leucine, L-valine, or L-isoleucine; caffeine; quinine hydrochloride and its various salts; hesperidin; sucrose octaacetate; quercetin; strychnine; quinine; isohydilone; stevia extract; saccharin; naringin; gustin; catechin; sesquiterpene lactones; aristolochic acid; phenylthiourea; propylthiouracil; flavonoids; nocarpine; humulone; amygdalin; glucoside; limonene; amygdalin; goitrin; vinblastine; quinine; actinomycete; dipeptide; any other bittering compound derived from vegetables, fruits (e.g., naringin and guarana), cocoa (e.g., chocolate), grains, or spices; or combinations thereof.

[0204] In some embodiments, the composition comprises about 250 ppm, about 275 ppm, about 300 ppm, about 325 ppm, about 350 ppm, about 375 ppm, about 400 ppm, about 425 ppm, about 450 ppm, about 475 ppm, about 500 ppm, about 525 ppm, about 550 ppm, about 575 ppm, about 600 ppm, about 625 ppm, about 650 ppm, about 675 ppm, about 700 ppm, about 725 ppm, about 750 ppm, about 775 ppm, about 800 ppm, about 825 ppm, about 850 ppm, about 875 ppm, about 900 ppm, about 925 ppm, about 950 ppm, about 975 ppm, about 1,000 ppm, about 1,250 ppm, about 1,500 ppm. Bitter additives at ppm, about 1,750 ppm, about 2,000 ppm, about 2,250 ppm, about 2,500 ppm, about 2,750 ppm, about 3,000 ppm, about 3,250 ppm, about 3,500 ppm, about 3,750 ppm or about 4,000 ppm. The content values ​​of these bittering additives can also be expressed as ranges, for example: about 250 ppm to about 4,000 ppm, about 275 ppm to about 3,750 ppm, about 300 ppm to about 3,500 ppm, about 325 ppm to about 3,250 ppm, about 350 ppm to about 3,000 ppm, about 375 ppm to about 2,750 ppm, about 400 ppm to about 2,500 ppm, about 425 ppm to about 2,250 ppm, about 450 ppm to about 2,000 ppm, about 475 ppm to about 1,750 ppm, about 500 ppm to about 1,500 ppm, about 525 ppm to about 1,250 ppm, about 550 ppm to about 1,000 ppm, about 575 ppm to about 975 ppm, about 600 ppm to about 950 ppm. ppm, about 625 ppm to about 925 ppm, about 650 ppm to about 900 ppm, about 675 ppm to about 875 ppm, about 700 ppm to about 850 ppm, about 725 ppm to about 825 ppm or about 750 ppm to about 800 ppm.

[0205] 4 sweeteners In some embodiments, the food, beverage, confectionery, or concentrate composition may contain one or more sweeteners.

[0206] In some embodiments, the sweetener may be provided in pure or impure form or as part of a mixture, i.e., a sweetener blend, a carbohydrate blend, a carbohydrate / high-efficiency sweetener blend, a high-efficiency sweetener blend, a steviol glycoside blend, or a mogroside blend. Exemplary carbohydrate sweeteners include, but are not limited to, sucrose, beet sucrose, sucrose, high-fructose corn / starch syrup, glucose syrup, glyceraldehyde, dihydroxyacetone, erythrose, threose, erythritol, arabinose, lysolose, ribose, xylose, ribulose, xylulose, allose, azulose, galactose, glucose, gulose, idulose, mannose, tarose, fructose, allulose, sorbitol, tagatose, mannoheptanose, and genistein. Heptulose, octulose, fucose, rhamnose, arabinose, mesobiose, sialic acid, sorbose, lysose, ribulose, xylose, xylulose, D-allose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, mesobiose, erythritol, hydrogenated starch hydrolysate (HSH), isomaltitol, lactitol, maltitol, mannitol, sorbitol, allulose, xylitol, and combinations thereof.

[0207] Exemplary high-efficiency sweeteners include, but are not limited to, monosaccharide, curculigolin, glycyphyllin, kiwifruit protein, modnellin, mabinlin, brazzein, hernandulcin, lecithin, glycyphyllin, phlorizin, trifolin, baiyunoside, osladin, and polybutadiene. Polypodoside A, pterocaryoside, Cyclocaryoside I, sucralose, acesulfame potassium, acesulfame acid, aspartame, aritame, saccharin, neohesperidin dihydrochalcone, cyclohexylsulfamic acid, cyclohexylsulfamic acid, neotame, saccharin, allulose, xylitol, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside D2, rebaudioside E, rebaudioside F, Rebaudioside G, Rebaudioside H, Rebaudioside I, Rebaudioside J, Rebaudioside K, Rebaudioside L, Rebaudioside M, Rebaudioside M2, Rebaudioside N, Rebaudioside O, Rebaudioside S, Rebaudioside T, Rebaudioside U, Rebaudioside V, Rebaudioside W, Rebaudioside Z1, Rebaudioside Z2, Rebaudioside IX, Dukeroside A, Dukeroside B, Stevioside, Stevioside Bisaccharide, Stevioside Monosaccharide, Mogroside I, Mogroside IA, Mogroside IE, 11-O- - Mogroside IA, Mogroside II, Mogroside IIA, Mogroside IIB, Mogroside IIE, 7-oxo-mogroside IV, 11-oxo-mogroside IVA, Mogroside V, Isomogroside V, 11-deoxymogroside V, 7-oxo-mogroside V, 11-oxo-mogroside V, Isomogroside V, Mogroside VI, Mogroside alcohol, 11-oxomogroside alcohol, Cimeniside I, enzymatically glucosylated steviol glycosides, and combinations thereof.

[0208] In one embodiment, the composition comprises one or more high-potency sweeteners other than saccharin, aristame, monadame, neotame, kiwifruit protein, and brazilin, depending on their sweetness potency, wherein each sweetener in the composition is approximately 600 ppm, approximately 700 ppm, approximately 800 ppm, approximately 900 ppm, 1,000 ppm, approximately 1,100 ppm, approximately 1,200 ppm, approximately 1,300 ppm, approximately 1,400 ppm, approximately 1,500 ppm, approximately 1,600 ppm, approximately 1,700 ppm, approximately 1,800 ppm, approximately 1,900 ppm, approximately 2,000 ppm, approximately 2,100 ppm, approximately 2,200 ppm, approximately 2,300 ppm, approximately 2,400 ppm, approximately 2,500 ppm, approximately 2,600 ppm, approximately 2,700 ppm. ppm, about 2,800 ppm, about 2,900 ppm or about 3,000 ppm. These sweetener content values ​​may also be expressed as ranges, about 600 ppm to about 3,000 ppm, 700 ppm to about 2,900 ppm, about 800 ppm to about 2,800 ppm, about 900 ppm to about 2,700 ppm, about 1,000 ppm to about 2,600 ppm, about 1,100 ppm to about 2,500 ppm, about 1,200 ppm to about 2,400 ppm, about 1,300 ppm to about 2,300 ppm, about 1,400 ppm to about 2,200 ppm, about 1,500 ppm to about 2,100 ppm, about 1,600 ppm to about 2,000 or about 1,700 ppm to about 1,900 ppm.

[0209] In one embodiment, the composition comprises one or more high-efficiency sweeteners selected from aristolochic acid, monosaccharide, kiwifruit protein, and blazienin, depending on their sweetening capacity, wherein each sweetener in the composition is about 120 ppm, about 220 ppm, about 320 ppm, about 420 ppm, 520 ppm, about 620 ppm, about 720 ppm, about 820 ppm, about 920 ppm, about 1,020 ppm, about 1,120 ppm, about 1,220 ppm, about 1,320 ppm, about 1,420 ppm, about 1,520 ppm, about 1,620 ppm, about 1,720 ppm, about 1,820 ppm, about 1,920 ppm, about 2,020 ppm, about 2,120 ppm, about 2,220 ppm, about 2,320 ppm, or about 2,420 ppm. These sweetener content values ​​can also be expressed as ranges: about 120 ppm to about 2,420 ppm, 220 ppm to about 2,320 ppm, about 320 ppm to about 2,220 ppm, about 420 ppm to about 2,120 ppm, about 520 ppm to about 2,020 ppm, about 620 ppm to about 1,920 ppm, about 720 ppm to about 1,820 ppm, about 820 ppm to about 1,720 ppm, about 920 ppm to about 1,620 ppm, or about 1,020 ppm to about 1,520 ppm.

[0210] In one embodiment, the composition comprises one or more highly potent sweeteners selected from saccharin and neotame, depending on their sweetening capacity, wherein each sweetener in the composition is present in an amount of about 13 ppm, about 23 ppm, about 33 ppm, about 43 ppm, 53 ppm, about 63 ppm, about 73 ppm, about 83 ppm, about 93 ppm, about 103 ppm, about 113 ppm, about 123 ppm, about 133 ppm, about 143 ppm, about 153 ppm, about 163 ppm, about 173 ppm, about 183 ppm, about 193 ppm, about 203 ppm, about 213 ppm, about 223 ppm, about 233 ppm, or about 243 ppm. These sweetener content values ​​can also be expressed as ranges: about 13 ppm to about 243 ppm, 23 ppm to about 233 ppm, about 33 ppm to about 223 ppm, about 43 ppm to about 213 ppm, about 53 ppm to about 203 ppm, about 63 ppm to about 193 ppm, about 73 ppm to about 183 ppm, about 83 ppm to about 173 ppm, about 93 ppm to about 163 ppm, or about 103 ppm to about 153 ppm.

[0211] In one embodiment, the composition comprises one or more carbohydrate sweeteners, depending on their sweetness potency, wherein each sweetener in the composition is approximately 120,000 ppm, approximately 120,500 ppm, approximately 130,000 ppm, approximately 130,500 ppm, approximately 140,000 ppm, approximately 140,500 ppm, approximately 150,000 ppm, approximately 150,500 ppm, approximately 160,000 ppm, approximately 160,500 ppm, approximately 170,000 ppm, approximately 170,500 ppm, approximately 180,000 ppm, approximately 180,500 ppm, approximately 190,000 ppm, approximately 190,500 ppm, approximately 200,000 ppm, 200,500 ppm, approximately 210,500 ppm, approximately 220,000 ppm. ppm, approximately 220,500 ppm, approximately 230,000 ppm, approximately 230,500 ppm, approximately 240,000 ppm, approximately 240,500 ppm, approximately 250,000 ppm, approximately 250,500 ppm, approximately 260,000 ppm, approximately 260,500 ppm, approximately 270,000 ppm, approximately 270,500 ppm, approximately 280,000 ppm, approximately 280,500 ppm, approximately 290,000 ppm, approximately 290,500 ppm, approximately 300,000 ppm, approximately 300,500 ppm, approximately 310,000 ppm, approximately 310,500 ppm, approximately 320,000 ppm, approximately 320,500 ppm, approximately 330,000 ppm, approximately 330,500 ppm, approximately 340,000 ppm, approximately 340,500 ppm, approximately 350,000 ppm, approximately 350,500 ppm, approximately 360,000 ppm, approximately 360,500 ppm, approximately 370,000 ppm, approximately 370,500 ppm, approximately 380,000 ppm, approximately 380,500 ppm, approximately 390,000 ppm, approximately 390,500 ppm, approximately 400,000 ppm, approximately 400,500 ppm, approximately 410,000 ppm, approximately 410,500 ppm, approximately 420,000 ppm, approximately 420,500 ppm, approximately 430,000 ppm, approximately 430,500 ppm, approximately 440,000 ppm, approximately 440,500 ppm, approximately 450,000 ppm, approximately 450,500 ppm, approximately 460,000 ppm, approximately 460,500 ppm, approximately 470,000 ppm, approximately 470,500 ppm, approximately 480,000 ppm, approximately 480,500 ppm, about 490,000 ppm, about 490,500 ppm or about 500,000 ppm. These sweetener content values ​​can also be expressed as ranges: approximately 120,000 ppm to approximately 500,000 ppm, 120,100 ppm to approximately 490,900 ppm, approximately 120,200 ppm to approximately 490,800 ppm, approximately 120,300 ppm to approximately 490,700 ppm, approximately 120,400 ppm to approximately 490,600 ppm, approximately 120,500 ppm to approximately 490,500 ppm, approximately 120,600 ppm to approximately 49,400 ppm, approximately 120,700 ppm to approximately 490,300 ppm, approximately 120,800 ppm to approximately 490,200 ppm, or approximately 120,900 ppm to approximately 490,100 ppm.

[0212] 5 Other additives 5.1 Vitamins In any of the embodiments disclosed above, the composition may further comprise vitamins selected from the following: vitamin A (vitamin A-like, carotene), vitamin C (ascorbic acid), vitamin D (calciferol; and D2, D3, D4 and D5), vitamin E (α-tocopherol), vitamin K (and K2 and K3), vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B5 (pantothenic acid), vitamin B7 (biotin), vitamin B6 (pyridoxine), vitamin B9 (folic acid, folate, folic acid analogs), vitamin B12 (cyanocobalamin), and combinations thereof. In some embodiments, the food, beverage, confectionery, or concentrate composition may comprise “vitamin-like” additives, such as choline, carnitine, inositol, para-aminobenzoic acid, and lipoic acid. The compositions of consideration include one, two, three, four, five, or more vitamins. For example, the composition may comprise niacin, pyridoxine, folic acid, and cyanocobalamin. In another exemplary embodiment, the composition may comprise nicotinic acid, pyridoxine, and cyanocobalamin. In a further embodiment, the composition may comprise nicotinic acid, pantothenic acid, pyridoxine, and cyanocobalamin. In some embodiments, the composition may comprise riboflavin, nicotinic acid, pyridoxine, and cyanocobalamin. In other embodiments, the composition may comprise riboflavin, pantothenic acid, pyridoxine, and cyanocobalamin. In a further embodiment, the composition may comprise pyridoxine and cyanocobalamin. In yet another embodiment, the composition may comprise riboflavin, nicotinic acid, pantothenic acid, pyridoxine, and cyanocobalamin.

[0213] In any of the foregoing embodiments, the composition may comprise about 0.5 mg, about 1.0 mg, about 1.5 mg, about 2.0 mg, about 2.5 mg, about 3.0 mg, about 3.5 mg, about 4.0 mg, about 4.5 mg, about 5.0 mg, about 5.5 mg, about 6.0 mg, about 6.5 mg, about 7.0 mg, about 7.5 mg, about 8.0 mg, about 8.5 mg, about 9.0 mg, about 9.5 mg, about 10.0 mg, about 11 mg, about 12 mg, about 13 mg, about 14 mg, about 15 mg, about 16 mg, about 1 7mg, approximately 18mg, approximately 19mg, approximately 20mg, approximately 21mg, approximately 22mg, approximately 23mg, approximately 24mg, approximately 25mg, approximately 26mg, approximately 27mg, approximately 28mg, approximately 29mg, approximately 30mg, approximately 31mg, approximately 32mg, approximately 33mg, approximately 34mg, approximately 35mg, approximately 36mg, approximately 37mg, approximately 38mg, approximately 39mg, approximately 40mg, approximately 41mg, approximately 42mg, approximately 43mg, approximately 44mg, approximately 45mg, approximately 46mg, approximately 47mg, approximately 48mg, approximately 49mg, approximately 50mg mg, approximately 51 mg, approximately 52 mg, approximately 53 mg, approximately 54 mg, approximately 55 mg, approximately 56 mg, approximately 57 mg, approximately 58 mg, approximately 59 mg, approximately 60 mg, approximately 61 mg, approximately 62 mg, approximately 63 mg, approximately 64 mg, approximately 65 mg, approximately 66 mg, approximately 67 mg, approximately 68 mg, approximately 69 mg, approximately 70 mg, approximately 71 mg, approximately 72 mgmg, approximately 73mg, approximately 74mg, approximately 75mg, approximately 76mg, approximately 77mg, approximately 78mg, approximately 79mg, approximately 80mg, approximately 81mg, approximately 82mg, approximately 83mg, approximately 84mg, approximately 85mg, approximately 86mg, approximately 87mg, approximately 88mg, approximately 89mg, approximately 90mg, approximately 91mg, approximately 92mg, approximately 93mg, approximately 94mg, approximately 95mg, approximately 96mg, approximately 97mg, approximately 98mg, approximately 99mg, approximately 100mg, approximately 110mg, approximately 120mg Approximately 130mg, approximately 140mg, approximately 150mg, approximately 160mg, approximately 170mg, approximately 180mg, approximately 190mg, approximately 200mg, approximately 210mg, approximately 220mg, approximately 230mg, approximately 240mg, approximately 250mg, approximately 260mg, approximately 270mg, approximately 280mg, approximately 290mg, approximately 300mg, approximately 310mg, approximately 320mg, approximately 330mg, approximately 340mg, approximately 350mg, approximately 360mg, approximately 370mg, approximately 380mg, approximately... 390mg, approximately 400mg, approximately 410mg, approximately 420mg, approximately 430mg, approximately 440mg, approximately 450mg, approximately 460mg, approximately 470mg, approximately 480mg, approximately 490mg, approximately 500mg, approximately 510mg, approximately 520mg, approximately 530mg, approximately 540mg, approximately 550mg, approximately 560mg, approximately 570mg, approximately 580mg, approximately 590mg, approximately 600mg, approximately 610mg, approximately 620mg, approximately 630mg, approximately 640mg, approximately 6 Riboflavin in doses of 50 mg, approximately 660 mg, approximately 670 mg, approximately 680 mg, approximately 690 mg, approximately 700 mg, approximately 710 mg, approximately 720 mg, approximately 730 mg, approximately 740 mg, approximately 750 mg, approximately 760 mg, approximately 770 mg, approximately 780 mg, approximately 790 mg, approximately 800 mg, approximately 810 mg, approximately 820 mg, approximately 830 mg, approximately 840 mg, approximately 850 mg, approximately 860 mg, approximately 870 mg, approximately 880 mg, approximately 890 mg, or approximately 900 mg.

[0214] Riboflavin content values ​​can also be expressed as ranges, for example: about 0.5 mg to about 900 mg, about 1 mg to about 900 mg, about 2 mg to about 900 mg, about 5 mg to about 900 mg, about 10 mg to about 900 mg, about 25 mg to about 900 mg, about 50 mg to about 900 mg, about 100 mg to about 900 mg, about 150 mg to about 900 mg, about 200 mg to about 900 mg, about 300 mg to about 900 mg, about 400 mg to about 900 mg, about 500 mg to about 900 mg, about 600 mg to about 900 mg, about 700 mg to about 900 mg. 00mg, about 800mg to about 900mg, about 0.5mg to about 850mg, about 0.5mg to about 800mg, about 0.5mg to about 750mg, about 0.5mg to about 600mg, about 0.5mg to about 500mg, about 0.5mg to about 400mg, about 0.5mg to about 300mg, about 0.5mg to about 200mg, about 0.5mg to about 100mg, about 0.5mg to about 50mg, about 0.5mg to about 25mg, about 0.5mg to about 10mg, about 0.5mg to about 5mg, about 0.5mg to about 2.5mg, about 0.5mg to about 2mg, about 0.5mg to about 1.5mg, or about 0.5mg to about 1mg.

[0215] In any of the foregoing embodiments, the composition may comprise about 2 mg, about 3 mg, about 4 mg, about 5 mg, about 6 mg, about 7 mg, about 8 mg, about 9 mg, about 10 mg, about 11 mg, about 12 mg, about 13 mg, about 14 mg, about 15 mg, about 16 mg, about 17 mg, about 18 mg, about 19 mg, about 20 mg, about 21 mg, about 22 mg, about 23 mg, about 24 mg, about 25 mg, about 26 mg, about 27 mg, about 28 mg, about 29 mg, or about 30 mg. mg, approximately 31mg, approximately 32mg, approximately 33mg, approximately 34mg, approximately 35mg, approximately 36mg, approximately 37mg, approximately 38mg, approximately 39mg, approximately 40mg, approximately 41mg, approximately 42mg, approximately 43mg, approximately 44mg, approximately 45mg, approximately 46mg, approximately 47mg, approximately 48mg, approximately 49mg, approximately 50mg, approximately 51mg, approximately 52mg, approximately 53mg, approximately 54mg, approximately 55mg, approximately 56mg, approximately 57mg, approximately 58mg, approximately 59mg, approximately 60mg, approximately 61mg, approximately 62mg, approximately 63mg, approximately 64mg, approximately 65mg, approximately 66mg, approximately 67mg, approximately 68mg, approximately 69mg, approximately 70mg, approximately 71mg, approximately 72mg mg, approximately 73mg, approximately 74mg, approximately 75mg, approximately 76mg, approximately 77mg, approximately 78mg, approximately 79mg, approximately 80mg, approximately 81mg, approximately 82mg, approximately 83mg, approximately 84mg, approximately 85mg, approximately 86mg, approximately 87mg, approximately 88mg, approximately 89mg, approximately 90mg, approximately 90mg, approximately 91mg, approximately 92mg, approximately 93mg, approximately 94mg, approximately 95mg, approximately 96mg, approximately 97mg, approximately 98mg, approximately 99mg, approximately 100mg, approximately 110mg, approximately 120mg, approximately 130mg, approximately 140mg, approximately 150mg, approximately 160mg, approximately 170mg, approximately 180mg, approximately 190mg, approximately 200mg, approximately 210mg, approximately 220mg, approximately 230mg, approximately 24 0mg, approximately 250mg, approximately 260mg, approximately 270mg, approximately 280mg, approximately 290mg, approximately 300mg, approximately 310mg, approximately 320mg, approximately 330mg, approximately 340mg, approximately 350mg, approximately 360mg, approximately 370mg, approximately 380mg, approximately 390mg, approximately 400mg, approximately 410mg, approximately 420mg, approximately 430mg, approximately 440mg, approximately 450mg, approximately 460mg, approximately 470mg, approximately 480mg, approximately 490mg, approximately 500mg, approximately 550mg, approximately 600mg, approximately 650mg, approximately 700mg, approximately 750mg, approximately 800mg, approximately 850mg, approximately 900mg, approximately 950mg, approximately 1,000mg, approximately 1,050mg, approximately 1,Pantothenic acid in doses of approximately 100 mg, 1,150 mg, 1,200 mg, 1,250 mg, 1,300 mg, 1,350 mg, 1,400 mg, 1,450 mg, 1,500 mg, 1,550 mg, 1,600 mg, 1,650 mg, 1,700 mg, 1,750 mg, or 1,800 mg.

[0216] Pantothenic acid content values ​​can also be expressed as ranges, such as: about 2 mg to about 1,800 mg, about 3 mg to about 1,800 mg, about 4 mg to about 1,800 mg, about 5 mg to about 1,800 mg, about 7.5 mg to about 1,800 mg, about 10 mg to about 1,800 mg, about 15 mg to about 1,800 mg, about 20 mg to about 1,800 mg, about 25 mg to about 1,800 mg, about 50 mg to about 1,800 mg, about 100 mg About 1,800 mg, about 200 mg to about 1,800 mg, about 300 mg to about 1,800 mg, about 400 mg to about 1,800 mg, about 500 mg to about 1,800 mg, about 600 mg to about 1,800 mg, about 700 mg to about 1,800 mg, about 800 mg to about 1,800 mg, about 900 mg to about 1,800 mg, about 1,000 mg to about 1,800 mg, about 1,100 mg to about 1,800 mg, about 1,200 mg to about 1,800 mg, about 1,300 mg to about 1,800 mg, about 1,400 mg to about 1,800 mg, about 1,500 mg to about 1,800 mg, about 1,600 mg to about 1,800 mg, about 1,000 mg to about 1,800 mg, about 2 mg to about 1,750 mg, about 2 mg to about 1,700 mg, about 2 mg to about 1,600 mg, about 2 mg to about 1,500 mg, about 2 mg to about 1,400 mg, about 2 mg to about 1,300 mg, about 2 mg to about 1,200 mg, about 2 mg to about 1,100 mg, about 2 mg to about 1,000 mg, about 2 mg to about 900 mg, about 2 mg to about 800 mg, about 2 mg to about 700 mg, about 2 mg to about 600 mg, about 2 mg to about 500 mg, about 2 mg to about 400 mg, about 2 mg to about 300 mg, about 2 mg to about 200 mg, about 2 mg to about 100 mg, about 2 mg to about 75 mg, about 2 mg to about 50 mg, about 2 mg to about 25 mg, about 2 mg to about 20 mg, about 2 mg to about 15 mg, about 2 mg to about 10 mg, about 2 mg to about 7.5 mg, about 2 mg to about 5 mg, about 2 mg to about 4 mg, or about 2 mg to about 3 mg.

[0217] In any of the foregoing embodiments, the composition may comprise about 0.75 mg, about 1 mg, about 2 mg, about 3 mg, about 4 mg, about 5 mg, about 6 mg, about 7 mg, about 8 mg, about 9 mg, about 10 mg, about 20 mg, about 30 mg, about 40 mg, about 50 mg, about 60 mg, about 70 mg, about 80 mg, about 90 mg, about 100 mg, about 150 mg, about 200 mg, about 250 mg, about 300 mg, 350 mg, about 400 mg, about 450 mg, about 500 mg, about 550 mg, about 600 mg, about 650 mg, about 700 mg, about 750 mg, about 800 mg, about 850 mg, about 900 mg, or more. mg, approximately 950mg, 1,000mg, approximately 1,500mg, 2,000mg, approximately 2,500mg, approximately 3,000mg, approximately 3,500mg, approximately 4,000mg, approximately 4,500mg, approximately 5,000mg, approximately 5,500mg, approximately 6,000mg, approximately 6,500mg, approximately 7,000mg, approximately 7,500mg, approximately 8,000mg, approximately 8,500mg, approximately 9,000mg, approximately 9,500mg, approximately 10,000mg, approximately 10,500mg, approximately 11,000mg, approximately 11,500mg, approximately 12,000mg, approximately 12,500mg, approximately 13,000mg Pyridoxine in the following doses: approximately 13,500 mg, approximately 14,000 mg, approximately 14,500 mg, approximately 15,000 mg, approximately 15,500 mg, approximately 16,000 mg, approximately 16,500 mg, approximately 17,000 mg, approximately 17,500 mg, approximately 18,000 mg, approximately 18,500 mg, approximately 19,000 mg, approximately 19,500 mg, approximately 20,000 mg, approximately 25,000 mg, approximately 30,000 mg, approximately 35,000 mg, approximately 40,000 mg, or approximately 45,000 mg.

[0218] Pyridoxine content values ​​can also be expressed as ranges, for example: about 0.75 mg to about 45,000 mg, about 1 mg to about 45,000 mg, about 2 mg to about 45,000 mg, about 3 mg to about 45,000 mg, about 4 mg to about 45,000 mg, about 5 mg to about 45,000 mg, about 10 mg to about 45,000 mg, about 15 mg to about 45,000 mg, about 20 mg to about 45,000 mg. ,000mg, about 25mg to about 45,000mg, about 50mg to about 45,000mg, about 100mg to about 45,000mg, about 250mg to about 45,000mg, about 500mg to about 45,000mg, about 1,000mg to about 45,000mg, about 2,500mg to about 45,000mg, about 5,000mg to about 45,000mg, about 7,500mg mg to about 45,000 mg, about 10,000 mg to about 45,000 mg, about 15,000 mg to about 45,000 mg, about 20,000 mg to about 45,000 mg, about 25,000 mg to about 45,000 mg, about 30,000 mg to about 45,000 mg, about 35,000 mg to about 45,000 mg, about 40,000 mg to about 45,000 mg, about 0.25 mg to about 40,000 mg, about 0.25 mg to about 35,000 mg, about 0.25 mg to about 30,000 mg, about 0.25 mg to about 25,000 mg, about 0.25 mg to about 20,000 mg, about 0.25 mg to about 15,000 mg, about 0.25 mg to about 10,000 mg mg, about 0.25 mg to about 7,500 mg, about 0.25 mg to about 5,000 mg, about 0.25 mg to about 2,500 mg, about 0.25 mg to about 1,000 mg, about 0.25 mg to about 750 mg, about 0.25 mg to about 500 mg, about 0.25 mg to about 250 mg, about 0.25 mg to about 100 mg, about 0.25 mg to about 75 mg, about 0.25 mg to about 50 mg, about 0.25 mg to about 25 mg, about 0.25 mg to about 20 mg, about 0.25 mg to about 15 mg, about 0.25 mg to about 10 mg, about 0.25 mg to about 7.5 mg, about 0.25 mg to about 5 mg, about 0.25 mg to about 2.5 mg, about 0.25 mg to about 2 mg, about 0.25 mg to about 1 mg, or about 0.25 mg to about 0.5 mg.

[0219] In any of the foregoing embodiments, the composition may comprise about 0.015 mg, about 0.020 mg, about 0.025 mg, about 0.030 mg, about 0.035 mg, about 0.040 mg, about 0.045 mg, about 0.050 mg, about 0.055 mg, about 0.060 mg, about 0.065 mg, about 0.070 mg, about 0.075 mg, about 0.080 mg, about 0.085 mg, about 0.090 mg, about 0.095 mg, about 1 mg, or about 2 mg. Approximately 3mg, approximately 4mg, approximately 5mg, approximately 6mg, approximately 7mg, approximately 8mg, approximately 9mg, approximately 10mg, approximately 20mg, approximately 30mg, approximately 40mg, approximately 50mg, approximately 60mg, approximately 70mg, approximately 80mg, approximately 90mg, approximately 100mg, approximately 150mg, approximately 200mg, approximately 250mg, approximately 300mg, approximately 350mg, approximately 400mg, approximately 450mg, approximately 500mg, approximately 550mg, approximately 600mg, approximately 650mg, approximately 700mg, approximately 750mg Biotin in the following amounts: approximately 800 mg, approximately 850 mg, approximately 900 mg, approximately 950 mg, 1,000 mg, approximately 1,500 mg, 2,000 mg, approximately 2,500 mg, approximately 3,000 mg, approximately 3,500 mg, approximately 4,000 mg, approximately 4,500 mg, approximately 5,000 mg, approximately 5,500 mg, approximately 6,000 mg, approximately 6,500 mg, approximately 7,000 mg, approximately 7,500 mg, approximately 8,000 mg, approximately 8,500 mg, approximately 9,000 mg, approximately 9,500 mg, approximately 10,000 mg, approximately 10,500 mg, approximately 11,000 mg, approximately 11,500 mg, approximately 12,000 mg, approximately 12,500 mg, approximately 13,000 mg, or approximately 13,500 mg.

[0220] Biotin content values ​​can also be expressed as ranges, such as: about 0.015 mg to about 13,500 mg, about 0.025 mg to about 13,500 mg, about 0.05 mg to about 13,500 mg, about 0.075 mg to about 13,500 mg, about 0.1 mg to about 13,500 mg, about 0.2 mg to about 13,500 mg, about 0.5 mg to about 13,500 mg, about 0.75 mg to about 13,500 mg, about 1 mg to about 13,500 mg, about 2 mg to about 13,500 mg, about 5 mg to about 13,500 mg, about 10 mg to about 13,500 mg, about 25 mg to about 13,500 mg, about 50 mg to about 13,500 mg, about 100 mg to about 13,500 mg. mg, about 250 mg to about 13,500 mg, about 500 mg to about 13,500 mg, about 1,000 mg to about 13,500 mg, about 2,500 mg to about 13,500 mg, about 5,000 mg to about 13,500 mg, about 7,500 mg to about 13,500 mg, about 10,000 mg to about 13,500 mg, about 11,000 mg to about 13,500 mg, about 12,000 mg to about 13,500 mg, about 13,000 mg to about 13,500 mg, about 0.015 mg to about 13,000 mg, about 0.015 mg to about 12,000 mg, about 0.015 mg Approximately 11,000 mg, approximately 0.015 mg to approximately 10,000 mg, approximately 0.015 mg to approximately 7,500 mg, approximately 0.015 mg to approximately 5,000 mg, approximately 0.015 mg to approximately 2,500 mg, approximately 0.015 mg to approximately 1,000 mg, approximately 0.015 mg to approximately 750 mg, approximately 0.015 mg to approximately 500 mg, approximately 0.015 mg to approximately 250 mg, approximately 0.01 5 mg to about 100 mg, about 75 mg to about 13,000 mg, about 0.015 mg to about 50 mg, about 0.015 mg to about 25 mg, about 10 mg to about 13,000 mg, about 0.015 mg to about 5 mg, about 0.015 mg to about 2.5 mg, about 0.015 mg to about 1 mg, about 0.015 mg to about 0.75 mg, about 0.015 mg to about 0.5 mg, about 0.015 mg to about 0.1 mg, about 0.015 mg to about 0.05 mg, or about 0.015 mg to about 0.025 mg.

[0221] In any of the foregoing embodiments, the composition may include about 7 mg, about 8 mg, about 9 mg, about 10 mg, about 11 mg, about 12 mg, about 13 mg, about 14 mg, about 15 mg, about 18 mg, about 19 mg, about 20 mg, about 21 mg, about 22 mg, about 23 mg, about 24 mg, about 25 mg, about 26 mg, about 27 mg, about 28 mg, about 30 mg, about 30 mg, about 31 mg, about 32 mg, about 33 mg, about 34 mg, about 35 mg, about 36 mg, about 37 mg, about 38 mg, about 39 mg, about 40 mg, about 41 mg, about 42 mg. g, approximately 43mg, approximately 44mg, approximately 45mg, approximately 46mg, approximately 47mg, approximately 48mg, approximately 49mg, approximately 50mg, approximately 51mg, approximately 52mg, approximately 53mg, approximately 54mg, approximately 55mg, approximately 56mg, approximately 57mg, approximately 58mg, approximately 59mg, approximately 60mg, approximately 61mg, approximately 62mg, approximately 63mg, approximately 64mg, approximately 65mg, approximately 66mg, approximately 67mg, approximately 68mg, approximately 69mg, approximately 70mg, approximately 71mg, approximately 72mg, approximately 73mg, approximately 74mg, approximately 75mg, approximately 76mg, approximately 77mg, approximately 78mg g, approximately 79mg, approximately 80mg, approximately 81mg, approximately 82mg, approximately 83mg, approximately 84mg, approximately 85mg, approximately 86mg, approximately 87mg, approximately 88mg, approximately 89mg, approximately 90mg, approximately 90mg, approximately 91mg, approximately 92mg, approximately 93mg, approximately 94mg, approximately 95mg, approximately 96mg, approximately 97mg, approximately 98mg, approximately 99mg, approximately 100mg, approximately 110mg, approximately 120mg, approximately 130mg, approximately 140mg, approximately 150mg, approximately 160mg, approximately 170mg, approximately 180mg, approximately 190mg, approximately 200mg, approximately 210mg g, approximately 220mg, approximately 230mg, approximately 240mg, approximately 250mg, approximately 260mg, approximately 270mg, approximately 280mg, approximately 290mg, approximately 300mg, approximately 310mg, approximately 320mg, approximately 330mg, approximately 340mg, approximately 350mg, approximately 360mg, approximately 370mg, approximately 380mg, approximately 390mg, approximately 400mg, approximately 410mg, approximately 420mg, approximately 430mg, approximately 440mg, approximately 450mg, approximately 460mg, approximately 470mg, approximately 480mg, approximately 490mg, approximately 500mg, approximately 550mg, approximately 600mg mg, approximately 650 mg, approximately 700 mg, approximately 750 mg, approximately 800 mg, approximately 850 mg, approximately 900 mg, approximately 950 mg, approximately 1,000 mg, approximately 1,050 mg, approximately 1,100 mg, approximately 1,150 mg, approximately 1,200 mg, approximately 1,250 mg, approximately 1,300 mg, approximately 1,350 mg, approximately 1,400 mg, approximately 1,450 mg, approximately 1,500 mg, approximately 1,550 mg, approximately 1,600 mg, approximately 1,650 mg, approximately 1,700 mg, approximately 1,750 mg, approximately 1,800 mg, approximately 1,850 mg, approximately 1,900 mg, approximately 1,950 mg, approximately 2,000 mg, approximately 2,100 mg, approximately 2,200 mg, approximately 2,300 mg, approximately 2,400 mg, 2,500 mg, 2,600 mg, 2,700 mg, approximately 2,800 mg, approximately 2,900 mg, approximately 3,000 mg, approximately 3,100 mg, approximately 3,200 mg, approximately 3,300 mg, approximately 3,400 mg, 3,500 mg, 3,600 mg Niacin in the following amounts: approximately 3,700 mg, approximately 3,800 mg, approximately 3,900 mg, approximately 4,000 mg, approximately 4,100 mg, approximately 4,200 mg, approximately 4,300 mg, approximately 4,400 mg, 4,500 mg, 4,600 mg, 4,700 mg, approximately 4,800 mg, approximately 4,900 mg, approximately 5,000 mg, approximately 5,200 mg, approximately 5,300 mg, approximately 5,400 mg, approximately 5,500 mg, approximately 5,600 mg, approximately 5,700 mg, approximately 5,800 mg, approximately 5,900 mg, approximately 6,000 mg, approximately 6,100 mg, approximately 6,200 mg, or approximately 6,300 mg.

[0222] Niacin content values ​​can also be expressed as ranges, such as: about 7 mg to about 6,300 mg, about 8 mg to about 6,300 mg, about 9 mg to about 6,300 mg, about 10 mg to about 6,300 mg, about 12.5 mg to about 6,300 mg, about 15 mg to about 6,300 mg, about 20 mg to about 6,300 mg, about 25 mg to about 6,300 mg, about 50 mg to about 6,300 mg, about 75 mg to about 6,300 mg, about 100 mg to about 6,300 mg, about 250 mg to about 6,300 mg, about 500 mg to about 6,300 mg, about 750 mg to about 6,300 mg, about 1,000 mg to about 6,300 mg, about 2,500 mg to about 6,300 mg, about 3,500 mg to about 6,300 mg, and so on. 300mg, about 4,000mg to about 6,300mg, about 5,000mg to about 6,300mg, about 6,000mg to about 6,300mg, about 7mg to about 6,200mg, about 7mg to about 6,100mg, about 7mg to about 6,000mg, about 7mg to about 5,750mg, about 7mg to about 5,500mg, about 7mg to about 5,250mg, about 7mg to about 5,000mg, about 7mg to about 4,000mg, about 7mg to about 3,000mg, about 7mg to about 2,000mg mg, about 7 mg to about 1,000 mg, about 7 mg to about 900 mg, about 7 mg to about 800 mg, about 7 mg to about 700 mg, about 7 mg to about 600 mg, about 7 mg to about 500 mg, about 7 mg to about 400 mg, about 7 mg to about 300 mg, about 7 mg to about 200 mg, about 7 mg to about 100 mg, about 7 mg to about 75 mg, about 7 mg to about 50 mg, about 7 mg to about 25 mg, about 7 mg to about 15 mg, about 7 mg to about 12.5 mg, about 7 mg to about 10 mg, about 7 mg to about 9 mg, or about 7 mg to about 8 mg.

[0223] In any of the foregoing embodiments, the composition may comprise about 0.2 mg, about 0.3 mg, about 0.4 mg, about 0.5 mg, about 0.6 mg, about 0.7 mg, about 0.8 mg, about 0.9 mg, about 1 mg, about 2 mg, about 3 mg, about 4 mg, about 5 mg, about 6 mg, about 7 mg, about 8 mg, about 9 mg, about 10 mg, about 11 mg, about 12 mg, about 13 mg, about 14 mg, about 15 mg, about 18 mg, about 19 mg, about 20 mg, about 21 mg, about 22 mg, about 23 mg, about 24 mg, about 25 mg, about 26 mg, about 27 mg, about 28 mg, or about [amount missing]. 30mg, approximately 30mg, approximately 31mg, approximately 32mg, approximately 33mg, approximately 34mg, approximately 35mg, approximately 36mg, approximately 37mg, approximately 38mg, approximately 39mg, approximately 40mg, approximately 41mg, approximately 42mg, approximately 43mg, approximately 44mg, approximately 45mg, approximately 46mg, approximately 47mg, approximately 48mg, approximately 49mg, approximately 50mg, approximately 51mg, approximately 52mg, approximately 53mg, approximately 54mg, approximately 55mg, approximately 56mg, approximately 57mg, approximately 58mg, approximately 59mg, approximately 60mg, approximately 61mg, approximately 62mg, approximately 63mg, approximately 64mg, approximately 65mg, approximately 66mg Folic acid in the following amounts: approximately 67 mg, approximately 68 mg, approximately 69 mg, approximately 70 mg, approximately 71 mg, approximately 72 mg, approximately 73 mg, approximately 74 mg, approximately 75 mg, approximately 76 mg, approximately 77 mg, approximately 78 mg, approximately 79 mg, approximately 80 mg, approximately 81 mg, approximately 82 mg, approximately 83 mg, approximately 84 mg, approximately 85 mg, approximately 86 mg, approximately 87 mg, approximately 88 mg, approximately 89 mg, approximately 90 mg, approximately 90 mg, approximately 91 mg, approximately 92 mg, approximately 93 mg, approximately 94 mg, approximately 95 mg, approximately 96 mg, approximately 97 mg, approximately 98 mg, approximately 99 mg, approximately 100 mg, approximately 110 mg, approximately 120 mg, approximately 130 mg, approximately 140 mg, approximately 150 mg, approximately 160 mg, approximately 170 mg, or approximately 180 mg.

[0224] Folic acid content values ​​can also be expressed as ranges, such as: approximately 0.2 mg to approximately 180 mg, approximately 0.3 mg to approximately 180 mg, approximately 0.4 mg to approximately 180 mg, approximately 0.5 mg to approximately 180 mg, approximately 0.75 mg Approximately 180 mg, approximately 1 mg to approximately 180 mg, approximately 2.5 mg to approximately 180 mg, approximately 5 mg to approximately 180 mg, approximately 10 mg to approximately 180 mg, approximately 15 mg to approximately 180 mg, approximately 25 mg to approximately 180 mg, approximately 50 mg to approximately 180 mg, approximately 75 mg to approximately 180 mg, approximately 100 mg to approximately 180 mg, approximately 125 mg to approximately 180 mg, approximately 150 mg to approximately 180 mg, approximately 160 mg to approximately 180 mg, approximately 170 mg to approximately 180 mg, approximately 175 mg to approximately 180 mg, approximately 0.2 mg to approximately 170 mg, approximately 0.2 mg to approximately 160 mg, approximately 0.2 mg to approximately 150 mg, approximately 0.2 mg to approximately 140 mg, approximately 0.2 mg to approximately 130 mg, approximately 0.2 mg to approximately 120 mg, approximately 0.2 mg to approximately 110 mg, approximately 0.2 mg to approximately 100 mg, approximately 0.2 mg to approximately 100 mg. mg to about 75 mg, about 0.2 mg to about 50 mg, about 0.2 mg to about 25 mg, about 0.2 mg to about 10 mg, about 0.2 mg to about 7.5 mg, about 0.2 mg to about 5 mg, about 0.2 mg to about 4 mg, about 0.2 mg to about 3 mg, about 0.2 mg to about 2 mg, about 0.2 mg to about 1 mg, about 0.2 mg to about 0.75 mg, about 0.2 mg to about 0.5 mg, about 0.2 mg to about 0.4 mg, or about 0.2 mg to about 0.3 mg.

[0225] In any of the foregoing embodiments, the composition may comprise about 0.001 mg, about 0.002 mg, about 0.003 mg, about 0.004 mg, about 0.005 mg, about 0.006 mg, about 0.007 mg, about 0.008 mg, about 0.009 mg, about 0.010 mg, about 0.011 mg, about 0.012 mg, about 0.013 mg, about 0.014 mg, about 0.015 mg, about 0.016 mg, about 0.017 mg, about 0.018 mg, about 0.019 mg, about 0.020 mg, about 0.25 mg, about 0.30 mg, about 0.35 mg, about 0.40 mg, or about 0.45 mg. mg, approximately 0.50 mg, approximately 0.55 mg, approximately 0.65 mg, approximately 0.70 mg, approximately 0.75 mg, approximately 0.80 mg, approximately 0.85 mg, approximately 0.90 mg, approximately 0.95 mg, approximately 1 mg, approximately 1.5 mg, approximately 2 mg, approximately 2.5 mg, approximately 3 mg, approximately 3.5 mg, approximately 4 mg, approximately 4.5 mg, approximately 5 mg, approximately 5.5 mg, approximately 6 mg, approximately 6.5 mg, approximately 7 mg, approximately 7.5 mg, approximately 8 mg, approximately 8.5 mg, approximately 9 mg, approximately 9.5 mg, 10.0 mg, approximately 11 mg, approximately 12 mg, approximately 13 mg, approximately 14 mg, approximately 15 mg, approximately 16 mg, approximately 17 mg, approximately 18 mg mg, approximately 19 mg, approximately 20 mg, approximately 21 mg, approximately 22 mg, approximately 23 mg, approximately 24 mg, approximately 25 mg, approximately 26 mg, approximately 27 mg, approximately 28 mg, approximately 29 mg, approximately 30 mg, approximately 31 mg, approximately 32 mg, approximately 33 mg, approximately 34 mg, approximately 35 mg, approximately 36 mg, approximately 37 mg, approximately 38 mg, approximately 39 mg, approximately 40 mg, approximately 41 mg, approximately 42 mg, approximately 43 mg, approximately 44 mg, approximately 45 mg, approximately 46 mg, approximately 47 mg, approximately 48 mg, approximately 49 mg, approximately 50 mg, approximately 51 mg, approximately 52 mg, approximately 53 mg, approximately 54 mg, approximately 55 mg, approximately 56 mg, approximately 57 mg, approximately 58 mg, approximately 59 mg, approximately 60 mg, approximately 61 mg, approximately 62 mg, approximately 63 mg, approximately 64 mg, approximately 65 mg Approximately 66mg, approximately 67mg, approximately 68mg, approximately 69mg, approximately 70mg, approximately 71mg, approximately 72mg, approximately 73mg, approximately 74mg, approximately 75mg, approximately 76mg, approximately 77mg, approximately 78mg, approximately 79mg, approximately 80mg, approximately 81mg, approximately 82mg, approximately 83mg, approximately 84mg, approximately 85mg, approximately 86mg, approximately 87mg, approximately 88mg, approximately 89mg, approximately 90mg, approximately 91mg, approximately 92mg, approximately 93mg, approximately 94mg, approximately 95mg, approximately 96mg, approximately 97mg, approximately 98mg, approximately 99mg, approximately 100mgmg, approximately 150 mg, approximately 200 mg, approximately 250 mg, approximately 300 mg, 350 mg, approximately 400 mg, approximately 450 mg, approximately 500 mg, approximately 510 mg, approximately 520 mg, approximately 530 mg mg, approximately 540mg, approximately 550mg, approximately 560mg, approximately 570mg, approximately 580mg, approximately 590mg, approximately 600mg, approximately 610mg, approximately 620mg, approximately 630mg, approximately 640mg, approximately 650mg, approximately 660mg, approximately 670mg, approximately 680mg, approximately 690mg, approximately 700mg, approximately 710mg, approximately 720mg, approximately 730mg, approximately 740mg, approximately 750mg, approximately 760mg, approximately 770mg, approximately 780mg, approximately 790mg, approximately 800mg, approximately 810mg, approximately 820mg, approximately 830mg, approximately 840mg, approximately 850mg, approximately 860mg, approximately 870mg, approximately 880mg, approximately 890mg, approximately 900mg, approximately 1,010mg, approximately 1,020mg, approximately 1,030mg Cyanocobalamin in mg, approximately 1,040 mg, approximately 1,050 mg, approximately 1,060 mg, approximately 1,070 mg, or approximately 1,080 mg.

[0226] Cyanocobalamin content values ​​can also be expressed as ranges, for example: about 0.001 mg to about 1,080 mg, about 0.0025 mg to about 1,080 mg, about 0.005 mg to about 1,080 mg, about 0.0075 mg to about 1,080 mg, about 0.01 mg to about 1,080 mg, about 0.025 mg to about 1,080 mg, about 0.05 mg to about 1,080 mg, about 0.075 mg to about 1,080 mg, about 0.1 mg to about 1,080 mg, about 0.25 mg to about 1,080 mg, about 0.5 mg to about 1,080 mg, about 0.75 mg to about 1,080 mg, about 1 mg to about 1,080 mg, about 2 mg to about 1,080 mg. mg, about 2.5 mg to about 1,080 mg, about 5 mg to about 1,080 mg, about 10 mg to about 1,080 mg, about 25 mg to about 1,080 mg, about 50 mg to about 1,080 mg, about 75 mg to about 1,080 mg, about 100 mg to about 1,080 mg, about 200 mg to about 1,080 mg, about 500 mg to about 1,080 mg, about 750 mg to about 1,080 mg mg, about 800 mg to about 1,080 mg, about 900 mg to about 1,080 mg, about 1,000 mg to about 1,080 mg, about 1,025 mg to about 1,080 mg, about 1,050 mg to about 1,080 mg, about 1,060 mg to about 1,080 mg, about 1,070 mg to about 1,080 mg, about 1,075 mg to about 1,080 mg, about 0.001 mg to about 1,050 mg, about 0.001 mg to about 1,000 mg, about 0.001 mg About 900 mg, about 0.001 mg to about 800 mg, about 0.001 mg to about 700 mg, about 0.001 mg to about 600 mg, about 0.001 mg to about 500 mg, about 0.001 mg to about 400 mg, about 0.001 mg to about 300 mg, about 0.001 mg to about 200 mg, about 0.001 mg to about 100 mg, about 0.001 mg to about 75 mg, about 0.001 mg to about 50 mg g, about 0.001 mg to about 25 mg, about 0.001 mg to about 10 mg, about 0.001 mg to about 5 mg, about 0.001 mg to about 2.5 mg, about 0.001 mg to about 1 mg, about 0.001 mg to about 0.5 mg, about 0.001 mg to about 0.1 mg, about 0.001 mg to about 0.05 mg, about 0.001 mg to about 0.01 mg, about 0.001 mg to about 0.0075 mg, about 0.From about 0.001 mg to about 0.005 mg, from about 0.001 mg to about 0.0025 mg, or from about 0.001 mg to about 0.002 mg.

[0227] In any of the foregoing embodiments, the composition may comprise about 0.55 mg, 0.60 mg, about 0.65 mg, 0.70 mg, about 0.75 mg, about 0.80 mg, about 0.85 mg, about 0.90 mg, about 0.95 mg, about 1 mg, about 2 mg, about 3 mg, about 4 mg, about 5 mg, about 6 mg, about 7 mg, about 8 mg, about 9 mg, about 10 mg, about 11 mg, about 12 mg, about 13 mg, about 14 mg, about 15 mg, about 18 mg, about 19 mg, about 20 mg, about 21 mg, about 22 mg, about 23 mg, about 24 mg, about 25 mg, about 26 mg, about 27 mg, about 2 8mg, approximately 30mg, approximately 30mg, approximately 31mg, approximately 32mg, approximately 33mg, approximately 34mg, approximately 35mg, approximately 36mg, approximately 37mg, approximately 38mg, approximately 39mg, approximately 40mg, approximately 41mg, approximately 42mg, approximately 43mg, approximately 44mg, approximately 45mg, approximately 46mg, approximately 47mg, approximately 48mg, approximately 49mg, approximately 50mg, approximately 51mg, approximately 52mg, approximately 53mg, approximately 54mg, approximately 55mg, approximately 56mg, approximately 57mg, approximately 58mg, approximately 59mg, approximately 60mg, approximately 61mg, approximately 62mg, approximately 63mg, approximately 64mg, approximately 65mg, approximately 66mg Approximately 67mg, approximately 68mg, approximately 69mg, approximately 70mg, approximately 71mg, approximately 72mg, approximately 73mg, approximately 74mg, approximately 75mg, approximately 76mg, approximately 77mg, approximately 78mg, approximately 79mg, approximately 80mg, approximately 81mg, approximately 82mg, approximately 83mg, approximately 84mg, approximately 85mg, approximately 86mg, approximately 87mg, approximately 88mg, approximately 89mg, approximately 90mg, approximately 90mg, approximately 91mg, approximately 92mg, approximately 93mg, approximately 94mg, approximately 95mg, approximately 96mg, approximately 97mg, approximately 98mg, approximately 99mg, approximately 100mg, approximately 110mg, approximately 120mg, approximately 130mg Thiamine in g, approximately 140 mg, approximately 150 mg, approximately 160 mg, approximately 170 mg, approximately 180 mg, approximately 190 mg, approximately 200 mg, approximately 210 mg, approximately 220 mg, approximately 230 mg, approximately 240 mg, approximately 250 mg, approximately 260 mg, approximately 270 mg, approximately 280 mg, approximately 290 mg, approximately 300 mg, approximately 310 mg, approximately 320 mg, approximately 330 mg, approximately 340 mg, approximately 350 mg, approximately 360 mg, approximately 370 mg, approximately 380 mg, approximately 390 mg, approximately 400 mg, approximately 410 mg, approximately 420 mg, approximately 430 mg, approximately 440 mg, or approximately 450 mg.

[0228] Thiamine content values ​​can also be expressed as ranges, for example: about 0.55 mg to about 450 mg, about 0.6 mg to about 450 mg, about 0.7 mg to about 450 mg, about 0.8 mg to about 450 mg, about 0.9 mg to about 450 mg, about 1 mg to about 450 mg, about 2.5 mg to about 450 mg, about 5 mg to about 450 mg, about 7.5 mg to about 450 mg, about 10 mg to about 450 mg, about 25 mg to about 450 mg, about 50 mg to about 450 mg, about 75 mg to about 450 mg, about 100 mg to about 450 mg, about 150 mg to about 450mg, about 200mg to about 450mg, about 250mg to about 450mg, about 300mg to about 450mg, about 350mg to about 450mg, about 400mg to about 450mg, about 410mg to about 450mg, about 420mg to about 450mg, about 430mg to about 450mg, about 1mg to about 450mg, about 440mg to about 450mg, about 445mg to about 450mg, about 0.55mg to about 425mg, about 0.55mg to about 400mg, about 0.55mg to about 375mg, about 0.55mg to about 350mg mg, about 0.55 mg to about 325 mg, about 0.55 mg to about 300 mg, about 0.55 mg to about 200 mg, about 0.55 mg to about 100 mg, about 0.55 mg to about 75 mg, about 0.55 mg to about 50 mg, about 0.55 mg to about 25 mg, about 0.55 mg to about 10 mg, about 0.55 mg to about 5 mg, about 0.55 mg to about 2.5 mg, about 0.55 mg to about 2 mg, about 0.55 mg to about 1 mg, about 0.55 mg to about 0.9 mg, about 0.55 mg to about 0.8 mg, about 0.55 mg to about 0.7 mg, or about 0.55 mg to about 0.6 mg.

[0229] In any of the foregoing embodiments, the composition may comprise about 0.35 mg, about 0.40 mg, about 0.45 mg, about 0.50 mg, about 0.55 mg, about 0.60 mg, about 0.65 mg, about 0.70 mg, about 0.75 mg, about 0.80 mg, about 0.85 mg, about 0.90 mg, about 0.95 mg, about 1 mg, about 2 mg, about 3 mg, about 4 mg, about 5 mg, about 6 mg, about 7 mg, about 8 mg, about 9 mg, about 10 mg, about 10.5 mg, about 11 mg, about 11.5 mg, about 12 mg, about 12.5 mg, about 13 mg, about 13.5 mg, about 14 mg, about 14.5 mg, about 15 mg, about 15.5 mg, about 16 mg, about 16.5 mg, about 17 mg, or about 17.5 mg of vitamin A.

[0230] Vitamin A content values ​​can also be expressed as ranges, for example: about 0.35 mg to about 17.5 mg, about 0.4 mg to about 17.5 mg, about 0.5 mg to about 17.5 mg, about 0.6 mg to about 17.5 mg, about 0.7 mg to about 17.5 mg, about 0.8 mg to about 17.5 mg, about 0.9 mg to about 17.5 mg, about 1 mg to about 17.5 mg, about 2 mg to about 17.5 mg, about 3 mg to about 17.5 mg, about 4 mg to about 1... 7.5 mg, about 5 mg to about 17.5 mg, about 6 mg to about 17.5 mg, about 7 mg to about 17.5 mg, about 8 mg to about 17.5 mg, about 9 mg to about 17.5 mg, about 10 mg to about 17.5 mg, about 11 mg to about 17.5 mg, about 12 mg to about 17.5 mg, about 13 mg to about 17.5 mg, about 14 mg to about 17.5 mg, about 15 mg to about 17.5 mg, about 16 mg to about 17.5 mg, about 17 mg to about 17.5 mg, about 0.35 mg to about 17 mg, about 0.35 mg to about 16 mg, about 0.35 mg to about 15 mg, about 0.35 mg to about 14 mg, about 0.35 mg to about 13 mg, about 0.35 mg to about 12 mg, about 0.35 mg to about 11 mg, about 0.35 mg to about 10 mg, about 0.35 mg to about 9 mg, about 0.35 mg to about 8 mg, about 0.35 mg to about 7 mg, about 0.35 mg to about 6 mg, about 0.35 mg to about 5 mg, about 0.35 mg to about 4 mg, about 0.35 mg to about 3 mg, about 0.35 mg to about 2 mg, about 0.35 mg to about 1 mg, about 0.35 mg to about 0.9 mg, about 0.35 mg to about 0.8 mg, about 0.35 mg to about 1 mg. mg to about 0.7 mg, about 0.35 mg to about 0.6 mg, about 0.35 mg to about 0.5 mg, or about 0.35 mg to about 0.4 mg.

[0231] In any of the foregoing embodiments, the composition may comprise about 37.5 mg, about 38 mg, about 38.5 mg, about 39 mg, about 39.5 mg, about 40 mg, about 40.5 mg, about 41 mg, about 41.5 mg, about 42 mg, about 42.5 mg, about 43 mg, about 43.5 mg, about 44 mg, about 44.5 mg, about 45 mg, about 45.5 mg, about 46 mg, about 46.5 mg, about 47 mg, about 47.5 mg, about 48 mg, about 48.5 mg, about 49 mg, about 49.5 mg, about 50 mg, about 50.5 mg, about 60 mg, or about 60.5 mg. Approximately 70, 70.5, 80mg, 80.5, 90mg, 90.5, 100mg, 110mg, 111mg, 112mg, 113mg, 114mg, 115mg, 116mg, 117mg, 118mg, 119mg, 120mg, 130mg, 140mg, 150mg, 200mg, 250mg, 300mg, 350mg, 400mg, 450mg, 500mg, 550mg, 600mg, 650mg, 700mg, 750mg mg, approximately 800 mg, approximately 850 mg, approximately 900 mg, approximately 950 mg, 1,000 mg, approximately 1,500 mg, 2,000 mg, approximately 2,500 mg, approximately 3,000 mg, approximately 3,500 mg, approximately 4,000 mg, approximately 4,500 mg, approximately 5,000 mg, approximately 5,500 mg, approximately 6,000 mg, approximately 6,500 mg, approximately 7,000 mg, approximately 7,500 mg mg, approximately 8,000 mg, approximately 8,500 mg, approximately 9,000 mg, approximately 9,500 mg, approximately 10,000 mg, approximately 11,000 mg, approximately 12,000 mg, approximately 13,000 mg, approximately 14,000 mg, approximately 15,000 mg, approximately 16,000 mg, approximately 17,000 mg, approximately 18,000 mg, approximately 19,000 mg, approximately 20,000 mg, approximately 21,000 mg Vitamin C in the following amounts: approximately 22,000 mg, approximately 23,000 mg, approximately 24,000 mg, approximately 25,000 mg, approximately 26,000 mg, approximately 27,000 mg, approximately 28,000 mg, approximately 29,000 mg, approximately 30,000 mg, approximately 31,000 mg, approximately 32,000 mg, approximately 33,000 mg, approximately 34,000 mg, approximately 35,000 mg, or approximately 36,000 mg.

[0232] Vitamin C content values ​​can also be expressed as ranges, such as: approximately 37.5 mg to approximately 36,000 mg, approximately 38 mg to approximately 36,000 mg, approximately 39 mg to approximately 36,000 mg, approximately 40 mg to approximately 36,000 mg, approximately 42.5 mg to approximately 36,000 mg, approximately 45 mg to approximately 36,000 mg, approximately 47.5 mg to approximately 36,000 mg, approximately 50 mg to approximately 36,000 mg, approximately 75 mg to approximately 36,000 mg, approximately 100 mg to approximately 36,000 mg, approximately 250 mg to approximately 36,000 mg, approximately 500 mg to approximately 36,000 mg, approximately 750 mg to approximately 36,000 mg, approximately 1,000 mg to approximately 36,000 mg, approximately 1,000 mg to approximately 36,000 mg. 00mg, about 2,000mg to about 36,000mg, about 3,000mg to about 36,000mg, about 5,000mg to about 36,000mg, about 7,500mg to about 36,000mg, about 10,000mg to about 36,000mg, about 12,500mg to about 36,000mg, about 15,000mg to about 36,000mg, about 20,000mg to about 36,000mg, about 25,000mg to about 36,000mg, about 30,000mg to about 36,000mg, about 31,000mg to about 36,000mg, about 32,000mg to about 36,000mg mg, about 33,000 mg to about 36,000 mg, about 34,000 mg to about 36,000 mg, about 35,000 mg to about 36,000 mg, about 35,500 mg to about 36,000 mg, about 37.5 mg to about 35,000 mg, about 37.5 mg to about 34,000 mg, about 37.5 mg to about 32,500 mg, about 37.5 mg to about 30,000 mg, about 37.5 mg to about 25,000 mg, about 37.5 mg to about 20,000 mg, about 37.5 mg to about 15,000 mg, about 37.5 mg to about 10,000 mg mg, about 37.5 mg to about 7,500 mg, about 37.5 mg to about 5,000 mg, about 37.5 mg to about 2,500 mg, about 37.5 mg to about 1,000 mg, about 37.5 mg to about 900 mg, about 37.5 mg to about 800 mg, about 37.5 mg to about 700 mg, about 37.5 mg to about 600 mg, about 37.5 mg to about 500 mg, about 37.5 mg to about 400 mg, about 37.5 mg to about 300 mg, about 37.5 mg to about 200 mg, about 37.5 mg to about 100 mg, about 37.5 mg to about 75 mg, about 37.From 5 mg to approximately 50 mg, from approximately 37.5 mg to approximately 47.5 mg, from approximately 37.5 mg to approximately 45 mg, from approximately 37.5 mg to approximately 40 mg, from approximately 37.5 mg to approximately 39 mg, from approximately 37.5 mg to approximately 38 mg.

[0233] In any of the foregoing embodiments, the composition may comprise about 0.01 mg, about 0.02 mg, about 0.03 mg, about 0.04 mg, about 0.05 mg, about 0.06 mg, about 0.07 mg, about 0.08 mg, about 0.09 mg, about 0.1 mg, about 0.5 mg, about 1 mg, about 2 mg, about 3 mg, about 4 mg, about 5 mg, about 6 mg, about 7 mg, about 8 mg, about 9 mg, about 10 mg, about 11 mg, about 12 mg, about 13 mg, about 14 mg, about 15 mg, about 18 mg, about 19 mg, about 20 mg, about 21 mg, about 22 mg, about 23 mg, about 24 mg, or about 24 mg. mg, approximately 25mg, approximately 26mg, approximately 27mg, approximately 28mg, approximately 30mg, approximately 30mg, approximately 31mg, approximately 32mg, approximately 33mg, approximately 34mg, approximately 35mg, approximately 36mg, approximately 37mg, approximately 38mg, approximately 39mg, approximately 40mg, approximately 41mg, approximately 42mg, approximately 43mg, approximately 44mg, approximately 45mg, approximately 46mg, approximately 47mg, approximately 48mg, approximately 49mg, approximately 50mg, approximately 51mg, approximately 52mg, approximately 53mg, approximately 54mg, approximately 55mg, approximately 56mg, approximately 57mg, approximately 58mg, approximately 59mg, approximately 60mg, approximately 61mg, approximately62mg, approximately 63mg, approximately 64mg, approximately 65mg, approximately 66mg, approximately 67mg, approximately 68mg, approximately 69mg, approximately 70mg, approximately 71mg, approximately 72mg, approximately 73mg, approximately 74mg, approximately 75mg, approximately 76mg, approximately 77mg, approximately 78mg, approximately 79mg, approximately 80mg, approximately 81mg, approximately 82mg, approximately 83mg, approximately 84mg, approximately 85mg, approximately 86mg, approximately 87mg, approximately 88mg, approximately 89mg, approximately 9 0mg, approximately 90mg, approximately 91mg, approximately 92mg, approximately 93mg, approximately 94mg, approximately 95mg, approximately 96mg, approximately 97mg, approximately 98mg, approximately 99mg, approximately 100mg, approximately 110mg, approximately 120mg, approximately 130mg, approximately 140mg, approximately 150mg, approximately 160mg, approximately 170mg, approximately 180mg, approximately 190mg, approximately 200mg, approximately 210mg, approximately 220mg, approximately 230mg, approximately 240mg, approximately 250mg, approximately 260mg, approximately 270mg, approximately 280mg, approximately 290mg, approximately 300mg, approximately 310mg, approximately 320mg, approximately 330mg, approximately 340mg, approximately 350mg, approximately 360mg, approximately 370mg, approximately 380mg, approximately 390mg, approximately 400mg, approximately 410mg, approximately 420mg, approximately 430mg, approximately 440mg, approximately 450mg, approximately 460mg, approximately 470mg, approximately 480mg, approximately 49 0mg, approximately 500mg, approximately 550mg, approximately 600mg, approximately 650mg, approximately 700mg, approximately 750mg, approximately 800mg, approximately 850mg, approximately 900mg, approximately 950mg, approximately 1,000mg, approximately 1,050mg, approximately 1,100mg, approximately 1,150mg, approximately 1,200mg, approximately 1,250mg, approximately 1,300mg, approximately 1,350mg, approximately 1,400mg, approximately 1,450mg, approximately 1,500mg mg, approximately 1,550 mg, approximately 1,600 mg, approximately 1,650 mg, approximately 1,700 mg, approximately 1,750 mg, approximately 1,800 mg, approximately 1,850 mg, approximately 1,900 mg, approximately 1,950 mg, approximately 2,000 mg, approximately 2,100 mg, approximately 2,200 mg, approximately 2,300 mg, approximately 2,400 mg, 2,500 mg, 2,600 mg, 2,700 mg, approximately 2,800 mg, approximately 2,900 mg, approximately 3,000 mg, approximately 3,100 mg, approximately 3,200 mg, approximately 3,300 mg, approximately 3,400 mg, 3,500 mg, 3,600 mg, 3,700 mg, approximately 3,800 mg, approximately 3,900 mg, approximately 4,000 mg, approximatelyVitamin D in doses of approximately 4,100 mg, 4,200 mg, 4,300 mg, 4,400 mg, 4,500 mg, 4,600 mg, 4,700 mg, 4,800 mg, 4,900 mg, 5,000 mg, 5,200 mg, 5,300 mg, 5,400 mg, 5,500 mg, 5,600 mg, 5,700 mg, 5,800 mg, 5,900 mg, 6,000 mg, 6,100 mg, 6,200 mg, or 6,300 mg.

[0234] Vitamin D content values ​​can also be expressed as ranges, such as: about 0.01 mg to about 6,300 mg, about 0.025 mg to about 6,300 mg, about 0.05 mg to about 6,300 mg, about 0.075 mg to about 6,300 mg, about 0.1 mg About 6,300 mg, about 0.2 mg to about 6,300 mg, about 0.3 mg to about 6,300 mg, about 0.4 mg to about 6,300 mg, about 0.5 mg to about 6,300 mg, about 0.6 mg to about 6,300 mg, about 0.7 mg to about 6,300 mg, about 0.8 mg to about 6,300 mg, about 0.9 mg to about 6,300 mg, about 1 mg to about 6,300 mg, about 2 mg to about 6,300 mg, about 3 mg to about 6,300 mg, about 4 mg to about 6,300 mg, about 5 mg to about 6,300 mg, about 6 mg to about 6,300 mg, about 7 mg to about 6,300 mg, about 8 mg to about 6,300 mg, about 9 mg to about 6,300 mg, about 10 mg to about 6,300 mg, about 12.5 mg to about 6,300 mg, about 1 ... mg to about 6,300 mg, about 20 mg to about 6,300 mg, about 25 mg to about 6,300 mg, about 50 mg to about 6,300 mg, about 75 mg to about 6,300 mg, about 100 mg to about 6,300 mg, about 250 mg to about 6,300 mg, about 500 mg to about 6,300 mg, about 750 mg to about 6,300 mg, about 1,000 mg to about 6,300 mg, about 2,500 mg to about 6,300 mg, about 3,500 mg About 6,300 mg, about 4,000 mg to about 6,300 mg, about 5,000 mg to about 6,300 mg, about 6,000 mg to about 6,300 mg, about 0.01 mg to about 6,200 mg, about 0.01 mg to about 6,100 mg, about 0.01 mg to about 6,000 mg, about 0.01 mg to about 5,750 mg, about 0.01 mg to about 5,500 mg, about 0.01 mg to about 5,250 mg, about 0.01 mg to about 5,000 mg, about 0.01 mg to about 4,000 mg, about 0.01 mg to about 3,000 mg, about 0.01 mg to about 2,000 mg, about 0.01 mg to about 1,000 mg, about 0.01 mg to about 900 mg, about 0.01 mg to about 800 mg, about 0.01 mg to about 700 mg mg, about 0.01 mg to about 600 mg, about 0.01 mg to about 500 mg, about 0.01 mg to about 400 mg, about 0.0.01 mg to about 300 mg, about 0.01 mg to about 200 mg, about 0.01 mg to about 100 mg, about 0.01 mg to about 75 mg, about 0.01 mg to about 50 mg, about 0.01 mg to about 25 mg, about 0.01 mg to about 15 mg, about 0.01 mg to about 12.5 mg, about 0.01 mg to about 10 mg, about 0.01 mg to about 9 mg, about 0.01 mg to about 8 mg, about 0.01 mg to about 7 mg, about 0.01 mg to about 6 mg, about 0.01 mg to about 5 mg, about 0.01 mg to about 4 mg, about 0.01 mg to about 3 mg, about 0.01 mg to about 2 mg, about 0.01 mg to about 1 mg, about 0.01 mg to about 0.1 mg, about 0.01 mg to about 0.075 mg, about 0.01 mg to about 0.05 mg, or about 0.01 mg to about 0.025 mg. .

[0235] In any of the foregoing embodiments, the composition may comprise about 7.5 mg, about 8.0 mg, about 8.5 mg, about 9.0 mg, about 9.5 mg, about 10 mg, 11 mg, about 12 mg, about 13 mg, about 14 mg, about 15 mg, about 18 mg, about 19 mg, about 20 mg, about 21 mg, about 22 mg, about 23 mg, about 24 mg, about 25 mg, about 26 mg, about 27 mg, about 28 mg, about 30 mg, about 30 mg, about 31 mg, about 32 mg, about 33 mg, about 34 mg, or about [amount missing]. 35mg, approximately 36mg, approximately 37mg, approximately 38mg, approximately 39mg, approximately 40mg, approximately 41mg, approximately 42mg, approximately 43mg, approximately 44mg, approximately 45mg, approximately 46mg, approximately 47mg, approximately 48mg, approximately 49mg, approximately 50mg, approximately 51mg, approximately 52mg, approximately 53mg, approximately 54mg, approximately 55mg, approximately 56mg, approximately 57mg, approximately 58mg, approximately 59mg, approximately 60mg, approximately 61mg, approximately 62mg, approximately 63mg, approximately 64mg, approximately 65mg, approximately 66mg, approximately 67mg mg, approximately 68 mg, approximately 69 mg, approximately 70 mg, approximately 71 mg, approximately 72 mg, approximately 73 mg, approximately 74 mg, approximately 75 mg, approximately 76 mg, approximately 77 mg, approximately 78 mg, approximately 79 mg, approximately 80 mg, approximately 81 mg, approximately 82 mg, approximately 83 mg, approximately 84 mg, approximately 85 mg, approximately 86 mg, approximately 87 mg, approximately 88 mg, approximately 89 mg, approximately 90 mg, approximately 90 mg, approximately 91 mg, approximately 92 mg, approximately 93 mg, approximately 94 mg, approximately 95 mg, approximately 96 mg, approximately 97 mg, approximately 98 mg, approximately 99 mg, approximately 100 mg, approximately 110 mg mg, approximately 120mg, approximately 130mg, approximately 140mg, approximately 150mg, approximately 160mg, approximately 170mg, approximately 180mg, approximately 190mg, approximately 200mg, approximately 210mg, approximately 220mg, approximately 230mg, approximately 240mg, approximately 250mg, approximately 260mg, approximately 270mg, approximately 280mg, approximately 290mg, approximately 300mg, approximately 310mg, approximately 320mg, approximately 330mg, approximately 340mg, approximately 350mg, approximately 360mg, approximately 370mg, approximately 380mg, approximately 390mg, approximately 400mg, approximately 410mg, approximately 420mg, approximately 430mg, approximately 440mg, approximately 450mg, approximately 460mg, approximately 470mg, approximately 480mg, approximately 490mg, approximately 500mg, approximately 550mg, approximately 600mg mg, approximately 650 mg, approximately 700 mg, approximately 750 mg, approximately 800 mg, approximately 850 mg, approximately 900 mg, approximately 950 mg, approximately 1,Vitamin E in the following amounts: approximately 1,000 mg, approximately 1,050 mg, approximately 1,100 mg, approximately 1,150 mg, approximately 1,200 mg, approximately 1,250 mg, approximately 1,300 mg, approximately 1,350 mg, approximately 1,400 mg, approximately 1,450 mg, approximately 1,500 mg, approximately 1,550 mg, approximately 1,600 mg, approximately 1,650 mg, approximately 1,700 mg, approximately 1,750 mg, approximately 1,800 mg, approximately 1,850 mg, approximately 1,900 mg, approximately 1,950 mg, approximately 2,000 mg, approximately 2,100 mg, approximately 2,200 mg, approximately 2,300 mg, approximately 2,400 mg, 2,500 mg, 2,600 mg, 2,700 mg, approximately 2,800 mg, approximately 2,900 mg, or approximately 3,000 mg. . ,

[0236] Vitamin E content values ​​can also be expressed as ranges, such as: approximately 7.5 mg to approximately 3,000 mg, approximately 8 mg to approximately 3,000 mg, approximately 9 mg to approximately 3,000 mg, approximately 10 mg to approximately 3,000 mg, approximately 25 mg to approximately 3,000 mg, approximately 50 mg to approximately 3,000 mg, approximately 75 mg to approximately 3,000 mg, approximately 100 mg to approximately 3,000 mg, approximately 250 mg to approximately 3,000 mg, approximately 500 mg to approximately 3,000 mg, approximately 750 mg Approximately 3,000 mg, approximately 1,000 mg to approximately 3,000 mg, approximately 1,500 mg to approximately 3,000 mg, approximately 2,000 mg to approximately 3,000 mg, approximately 2,100 mg to approximately 3,000 mg, approximately 2,200 mg to approximately 3,000 mg, approximately 2,300 mg to approximately 3,000 mg, approximately 2,400 mg to approximately 3,000 mg, approximately 2,500 mg to approximately 3,000 mg, approximately 2,600 mg to approximately 3,000 mg, approximately 2,700 mg to approximately 3,000 mg, approximately 2,800 mg to approximately 3,000 mg, approximately 2,900 mg to approximately 3,000 mg, approximately 2,950 mg to approximately 3,000 mg, approximately 7.5 mg to approximately 2,900 mg, approximately 7.5 mg to approximately 2,800 mg, approximately 7.5 mg to approximately 2,700 mg, approximately 7.5 mg. mg to about 2,600 mg, about 7.5 mg to about 2,500 mg, about 7.5 mg to about 2,400 mg, about 7.5 mg to about 2,300 mg, about 7.5 mg to about 2,200 mg, about 7.5 mg to about 2,100 mg, about 7.5 mg to about 2,000 mg, about 7.5 mg to about 1,750 mg, about 7.5 mg to about 1,500 mg, about 7.5 mg to about 1,250 mg, about 7.5 mg to about 1,000 mg, about 7.5 mg to about 750 mg, about 7.5 mg to about 500 mg, about 7.5 mg to about 250 mg, about 7.5 mg to about 100 mg, about 7.5 mg to about 75 mg, about 7.5 mg to about 50 mg, about 7.5 mg to about 25 mg, about 7.5 mg to about 15 mg, about 7.5 mg to about 14 mg, about 7.5 mg to about 13 mg mg, about 7.5 mg to about 12 mg, about 7.5 mg to about 11 mg, about 7.5 mg to about 10 mg, about 7.5 mg to about 9 mg, or about 7.5 mg to about 8 mg.

[0237] In any of the foregoing embodiments, the composition may comprise about 0.045 mg, about 0.046 mg, about 0.047 mg, about 0.048 mg, about 0.049 mg, about 0.050 mg, about 0.051 mg, about 0.052 mg, about 0.053 mg, about 0.054 mg, about 0.055 mg, about 0.056 mg, about 0.057 mg, 0.058 mg, about 0.059 mg, about 0.060 mg, about 0.061 mg, about 0.062 mg, about 0.063 mg, about 0.064 mg, about 0.065 mg, about 0.066 mg, about 0.067 mg, 0.068 mg, or about 0.069 mg. g, approximately 0.070 mg, approximately 0.071 mg, approximately 0.072 mg, approximately 0.073 mg, approximately 0.074 mg, approximately 0.075 mg, approximately 0.076 mg, approximately 0.077 mg, 0.078 mg, approximately 0.079 mg, approximately 0.080 mg, approximately 0.091 mg, approximately 0.092 mg, approximately 0.093 mg, approximately 0.094 mg, approximately 0.095 mg, approximately 0.096 mg, approximately 0.097 mg, 0.098 mg, approximately 0.099 mg, approximately 0.1 mg, approximately 0.2 mg, approximately 0.3 mg, approximately 0.4 mg, approximately 0.5 mg, approximately 0.6 mg, approximately 0.7 mg, approximately 0.8 mg, approximately 0.9mg, approximately 1mg, approximately 2mg, approximately 3mg, approximately 4mg, approximately 5mg, approximately 6mg, approximately 7mg, approximately 8mg, approximately 9mg, approximately 10mg, approximately 20mg, approximately 30mg, approximately 40mg, approximately 50mg, approximately 60mg, approximately 70mg, approximately 80mg, 90mg, approximately 100mg, approximately 150mg, approximately 200mg, approximately 250mg, approximately 300mg, 350mg, approximately 400mg, approximately 450mg, approximately 500mg, approximately 550mg, approximately 600mg, approximately 650mg, approximately 700mg, approximately 750mg, approximately 800mg, approximately 850mg, approximately 900mg, approximately 950mg, 1,000mg, approximately 1,500mg, 2,000mg, approximately 2,500mg, approximately 3,000mg, approximately 3,500mg, approximately 4, 000mg, approximately 4,500mg, approximately 5,000mg, approximately 5,500mg, approximately 6,000mg, approximately 6,500mg, approximately 7,000mg, approximately 7,500mg, approximately 8,000mg, approximately 8,500mg, approximately 9,000mg, approximately 9,500mg, approximately 10,000mg, approximately 10,500mg, approximately 11,000mg, approximately 11,500mg, approximately 12,000mg, approximately 12,500mg Vitamin K in the following amounts: approximately 13,000 mg, approximately 13,500 mg, approximately 14,000 mg, approximately 14,500 mg, approximately 15,000 mg, approximately 15,500 mg, 16,000 mg, approximately 16,500 mg, approximately 17,000 mg, approximately 17,500 mg, approximately 18,000 mg, approximately 18,500 mg, approximately 19,000 mg, approximately 19,500 mg, approximately 20,000 mg, approximately 25,000 mg, approximately 30,000 mg, approximately 35,000 mg, approximately 40,000 mg, or approximately 45,000 mg.

[0238] Vitamin K content values ​​can also be expressed as ranges, for example: about 0.045 mg to about 40,500 mg, about 0.05 mg to about 40,500 mg, about 0.075 mg to about 40,500 mg, about 0.1 mg to about 40,500 mg, about 0.25 mg to about 40,500 mg, about 0.5 mg to about 40,500 mg, about 0.75 mg to about 40,500 mg, about 1 mg to about 40,500 mg, about 12.5 mg to about 40,500 mg, about 15 mg to about 40,500 mg, about 20 mg to about 40,500 mg, about 50 mg to about 40,500 mg, about 100 mg to about 40,500 mg, about 500 mg to about 40,500 mg, about 1,000 mg to about 40,500 mg. 0,500 mg, about 2,500 mg to about 40,500 mg, about 5,000 mg to about 40,500 mg, about 7,500 mg to about 40,500 mg, about 10,000 mg to about 40,500 mg, about 12,500 mg to about 40,500 mg, about 15,000 mg to about 40,500 mg, about 17,500 mg to about 40,500 mg, about 20,000 mg to about 40,500 mg, about 22,500 mg to about 40,500 mg. mg to about 40,500 mg, about 25,000 mg to about 40,500 mg, about 27,500 mg to about 40,500 mg, about 30,000 mg to about 40,500 mg, about 31,000 mg to about 40,500 mg, about 32,000 mg to about 40,500 mg, about 33,000 mg to about 40,500 mg, about 34,000 mg to about 40,500 mg, about 35,000 mg to about 40,500 mg, about 36,000 mg to about 40,500 mg, about 37,000 mg to about 40,500 mg, about 38,000 mg to about 40,500 mg, about 39,000 mg to about 40,500 mg, about 39,250 mg to about 40,500 mg, about 39,500 mg to about 40,500 mg. mg, about 39,750 mg to about 40,500 mg, about 40,000 mg to about 40,500 mg, about 40,100 mg to about 40,500 mg, about 40,200 mg to about 40,500 mg, about 40,300 mg to about 40,500 mg, about 40,400 mg to about 40,500 mg, about 0.045 mg to about 40,000 mg, about 0.045 mg to about 39,000 mg, about 0.045 mg to about 38,000 mg, about 0.045 mg to about 37,000 mg, about 0.045 mg to about 35,000 mg, about 0.0.045 mg to about 32,500 mg, about 0.045 mg to about 30,000 mg, about 0.045 mg to about 25,000 mg, about 0.045 mg to about 20,000 mg, about 0.045 mg to about 10,000 mg, about 0.045 mg to about 7,500 mg, about 0.045 mg to about 5,000 mg, about 0.045 mg to about 2,500 mg, about 0.045 mg to about 2,000 mg, about 0.045 mg to about 1,000 mg, about 0.045 mg to about 750 mg, about 0.045 mg to about 500 mg, about 0.045 mg to about 250 mg, about 0.045 mg to about 100 mg, about 0.045 mg to about 75 mg, about 0.045 mg to about 50 mg, about 0.045 mg to about 25 mg. mg, about 0.045 mg to about 10 mg, about 0.045 mg to about 5 mg, about 0.045 mg to about 1 mg, about 0.045 mg to about 0.75 mg, about 0.045 mg to about 0.5 mg, about 0.045 mg to about 0.25 mg, about 0.045 mg to about 0.1 mg, about 0.045 mg to about 0.075 mg, or about 0.045 mg to about 0.05 mg.

[0239] In any of the foregoing embodiments, the composition may comprise about 212.5 mg, about 213 mg, about 213.5 mg, about 214 mg, about 214.5 mg, about 215 mg, about 215.5 mg, about 216 mg, about 216.5 mg, about 217 mg, about 217.5 mg, about 218 mg, about 218.5 mg, about 219 mg, about 219.5 mg, 220 mg, about 221 mg, about 222 mg, about 223 mg, about 224 mg, about 225 mg, about 226 mg, about 227 mg, or about 227 mg. mg, approximately 228mg, approximately 229mg, approximately 230mg, approximately 240mg, approximately 250mg, approximately 260mg, approximately 270mg, approximately 280mg, approximately 290mg, approximately 300mg, 350mg, approximately 400mg, approximately 450mg, approximately 500mg, approximately 550mg, approximately 600mg, approximately 650mg, approximately 700mg, approximately 750mg, approximately 800mg, approximately 850mg, approximately 900mg, approximately 950mg, 1,000mg, approximately 1,500mg, 2,000mg, approximately 2,500mg Choline in the form of mg, approximately 3,000 mg, approximately 3,500 mg, approximately 4,000 mg, approximately 4,500 mg, approximately 5,000 mg, approximately 5,500 mg, approximately 6,000 mg, approximately 6,500 mg, approximately 7,000 mg, approximately 7,500 mg, approximately 8,000 mg, approximately 8,500 mg, approximately 9,000 mg, approximately 9,500 mg, or approximately 10,000 mg.

[0240] Choline content values ​​can also be expressed as ranges, for example: about 212.5 mg to about 10,000 mg, about 212 mg to about 10,000 mg, about 213 mg to about 10,000 mg, about 214 mg to about 10,000 mg, about 215 mg to about 10,000 mg, about 220 mg to about 10,000 mg, about 225 mg to about 10,000 mg, about 250 mg to about 10,000 mg, about 275 mg to about 10,000 mg, about 300 mg to about 10,000 mg, about 400 mg to about 10,000 mg, about 500 mg to about 10,000 mg, about 750 mg to about 10,000 mg, about 1,000 mg to about 10,000 mg, about 2,000 mg to about 10,000 mg, about 3,000 mg to about 10,000 mg, about 4,000 mg to about 10,000 mg, about 5,000 mg to about 10,000 mg, about 6,000 mg to about 10,000 mg, about 7,000 mg to about 10,000 mg, about 8,000 mg to about 10,000 mg, about 9,000 mg to about 10,000 mg, about 9,100 mg to about 10,000 mg, about 9,200 mg to about 10,000 mg, about 9,300 mg to about 10,000 mg, about 9,400 mg to about 10,000 mg, about 9,500 mg to about 10,000 mg. mg, about 9,600 mg to about 10,000 mg, about 9,700 mg to about 10,000 mg, about 9,800 mg to about 10,000 mg, about 9,900 mg to about 10,000 mg, about 9,950 mg to about 10,000 mg, about 212.5 mg to about 9,900 mg, about 212.5 mg to about 9,800 mg, about 212.5 mg to about 9,700 mg, about 212.5 mg to about 9,600 mg, about 212.5 mg to about 9,500 mg, about 212.5 mg to about 9,400 mg, about 212.5 mg to about 9,300 mg, about 212.5 mg. 5 mg to about 9,200 mg, about 212.5 mg to about 9,100 mg, about 212.5 mg to about 9,000 mg, about 212.5 mg to about 8,000 mg, about 212.5 mg to about 7,000 mg, about 212.5 mg to about 6,000 mg, about 212.5 mg to about 5,000 mg, about 212.5 mg to about 4,000 mg, about 212.5 mg to about 3,000 mg, about 212.5 mg to about 2,000 mg, about 212.5 mg to about 1,000 mg, about 212.5 mg to about 750 mg, about 212.5 mg to about 500 mg, about 212.Approximately 5 mg to 400 mg, approximately 212.5 mg to 300 mg, approximately 212.5 mg to 290 mg, approximately 212.5 mg to 280 mg, approximately 212.5 mg to 270 mg, approximately 212.5 mg to 260 mg, approximately 212.5 mg to 250 mg, approximately 212.5 mg to 240 mg, approximately 212.5 mg to 230 mg, approximately 212.5 mg to 220 mg, approximately 212.5 mg to 219 mg, approximately 212.5 mg to 218 mg, approximately 212.5 mg to 217 mg, approximately 212.5 mg to 216 mg, approximately 212.5 mg to 215 mg, approximately 212.5 mg to 214 mg, or approximately 212.5 mg to 213 mg.

[0241] 5.2 Additives In some embodiments, the food, beverage, confectionery, or concentrate composition may contain one or more additives.

[0242] In some embodiments, the composition may further comprise a sugar acid (e.g., glucuronic acid) and / or a sugar alcohol (e.g., inositol). The sugar acid may be selected from, for example, glyceric acid, xylanic acid, gluconic acid, ascorbic acid, neuraminic acid, keto-deoxyoctanoic acid, glucuronic acid, galacturonic acid, iduronic acid, tartaric acid, meso-galactopyric acid, D-gluconic acid, or combinations thereof. The sugar alcohol may be selected from, for example, mannitol, sorbitol, araitol, threitol, xylitol, ribitol, galactitol, fruit alcohol, iduritol, inositol, heptaheptaol, lactitol, maltitol, or combinations thereof.

[0243] In some embodiments, amino acids may also be included in the composition, including L-phenylalanine, L-leucine, L-isoleucine, L-valine, L-arginine, L-histidine, L-aspartic acid, L-glutamic acid, L-serine, L-threonine, L-asparagine, L-glutamine, L-cysteine, L-selenocysteine, glycine, L-proline, L-alanine, L-methionine, L-tyrosine, and / or L-tryptophan.

[0244] In some embodiments, the composition may include amino acid derivatives. Such amino acid derivatives may be, for example, N-acetyl-L-tyrosine, taurine, ornithine, sarcosine, citrulline, valine, leucine, α-aminobutyric acid, hydroxyproline, tertiary leucine, cycloleucine, α-aminoisobutyric acid (2-methylalanine), penicillamine, homoserine, or combinations thereof. Furthermore, any of the various derivatives of the above-mentioned amino acids and amino acid derivatives may also be included in the composition. Examples of such amino acid derivatives include, for example, specific amino acids, non-natural amino acids, amino alcohols, and amino acids in which one or more functional groups, such as the terminal carbonyl group, terminal amino group, and in the case of cysteine, the thiohydroxyl group, are substituted by any one or more different substituents. Specific examples of substituents include, for example, alkyl, acyl, hydroxyl, amino, alkylamino, nitro, sulfonyl, and various protecting groups. Specific examples of these amino acid derivatives include, for example, N-γ-nitroarginine, S-nitrocysteine, S-methylcysteine, S-allylcysteine, valine, 2-amino-3-methyl-1-butanol (valine), methionine sulfoxide, and S-methylcysteine ​​sulfoxide.

[0245] Some implementations may include natural flavors and / or artificial flavorings. Natural flavorings can be essential oils, oleoresins, flavorings or extracts, protein hydrolysates, distillates, or any product of baking, fermentation, heating, or enzymatic hydrolysis, containing flavoring ingredients derived from spices, fruit or fruit juices, vegetables or vegetable juices, edible yeasts, herbs, bark, buds, roots, leaves, or similar plant materials, meat, seafood, poultry, eggs, dairy products, or their fermentation products, whose primary function in food is flavoring rather than nutrition. Artificial flavorings are any substances whose function is to impart flavor, and which are not derived from spices, fruit or fruit juices, vegetables or vegetable juices, edible yeasts, herbs, bark, buds, roots, leaves, or similar plant materials, meat, fish, poultry, eggs, dairy products, or their fermentation products. Traditional artificial flavorings can be used, such as sodium citrate, ascorbic acid, diacetyl, acetylpropinyl, acetoin, isoamyl acetate, benzaldehyde, cinnamaldehyde, ethyl propionate, methyl anthranilate, limonene, ethyl decadienoate, allyl hexanoate, ethyl maltol, ethyl vanillin, methyl salicylate, manazanate, or combinations thereof.

[0246] Preservatives may also be included in the composition. For example, in some embodiments, sodium citrate, potassium sorbate, sodium benzoate, potassium benzoate, ethylenediaminetetraacetic acid (EDTA), calcium disodium EDTA, sorbic acid, sodium metabisulfate, sodium sulfite, sodium nitrite, propylparaben, butylated hydroxyanisole, butylated hydroxytoluene, citric acid, vitamin E, vitamin C, and / or benzoic acid may be included in the composition.

[0247] In some embodiments, the composition may further comprise one or more pH buffers, such as potassium phosphate, dipotassium phosphate, potassium hydrogen phosphate, sodium bicarbonate, sodium citrate, sodium phosphate, disodium phosphate, sodium hydrogen phosphate, sodium tripolyphosphate, potassium citrate, magnesium citrate, or combinations thereof.

[0248] The proposed composition may also include nutritional supplements, including but not limited to: magnesium carbonate, dipotassium hydrogen phosphate, ascorbic acid, "super creatine," coenzyme Q10 (CoQ10), citicoline, omega-3 fatty acids (e.g., alpha-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, hexadecanoic acid, stearidonic acid, eicosapentaenoic acid, docosapentaenoic acid, docosapentaenoic acid, docosahexaenoic acid), omega-6 fatty acids (e.g., linoleic acid, gamma-linolenic acid, calendula acid, eicosadienoic acid, dihoxy-gamma-linolenic acid, arachidonic acid, docosadienoic acid, adrenaline, osbond... Fiber 2, docosahexaenoic acid (DHA), docosapentaenoic acid (DHA), lutein, zeaxanthin, L-theanine, fish oil, β-alanine, D-ribose, reduced L-glutathione, citrulline, L-alanyl-L-glutamine, L-hydroxyproline or combinations thereof.

[0249] In some embodiments, the composition includes herbal supplements such as ginseng, milk thistle, guarana, ginkgo biloba, saw palmetto, green tea, black tea, prickly pear cactus, passionflower, horny goat weed, scutellaria baicalensis, echinacea, dandelion leaf, St. John's wort, green tea, chamomile, or peppermint, or extracts thereof, or combinations thereof. In some embodiments, recovery supplements for anaerobic exercise, such as L-carnitine, L-tartrate, creatine, whey protein, citrulline, curcumin, β-hydroxybutyrate, or combinations thereof, may be included in the composition. In some embodiments, antidotes, such as D-glucuronide, milk thistle, magnesium, diatomaceous earth, glutathione, alpha-lipoic acid, superoxide dismutase, N-acetylcysteine, selenium, or combinations thereof, may be included in the composition.

[0250] In some embodiments, the composition includes electrolytes such as sodium chloride, sodium acetate, acidic sodium citrate, acidic sodium phosphate, sodium chloride, sodium bicarbonate, sodium bromide, sodium citrate, sodium lactate, sodium molybdate, sodium phosphate, anhydrous sodium sulfate, sodium sulfate, sodium tartrate, sodium benzoate, sodium selenite, potassium chloride, potassium acetate, potassium bicarbonate, potassium bromide, potassium citrate, potassium D-gluconate, potassium dihydrogen phosphate, potassium tartrate, potassium sorbate, potassium iodide, magnesium carbonate, magnesium citrate, magnesium oxide, magnesium phosphate, magnesium chloride, calcium chloride, calcium carbonate, chelated calcium, calcium diphosphate, calcium lactate, tricalcium phosphate, or combinations thereof.

[0251] In some embodiments, the composition includes colorants (e.g., Yellow #5, Yellow #6, Blue #1, Blue #2, Green #3, Red #3, Red #40, Citrus Red 2, Orange B, Caramel, Quinolone Yellow (E104), Pale Red (E122), Ponceau 4R (E124), Patent Blue V (E131), Green S (E142), Rosewood Extract, Dehydrated Beetroot, β-Carotene, Grape Skin Extract or combinations thereof), gums (e.g., Xanthan Gum, Gum Arabic, Ester Gum, Guar Gum, Carob Gum, Gellan Gum, Cellulose Gum, Tara Gum or combinations thereof), and / or emulsifiers (e.g., Sodium Monophosphate, Disodium Phosphate, Dipotassium Phosphate, Trisodium Phosphate, Sodium Metaphosphate (Sodium Hexametaphosphate), Sodium Acid Pyrophosphate, Tetrasodium Pyrophosphate, Sodium Aluminum Phosphate, Sodium Citrate, Potassium Citrate, Calcium Citrate, Sodium Tartrate, Potassium Sodium Tartrate or combinations thereof).

[0252] In some embodiments, the composition comprises bitter additives, such as branched-chain amino acids, such as L-leucine, L-valine, or L-isoleucine; quinine hydrochloride and its salts; hesperidin; sucrose octaacetate; quercetin; strychnine; quinine; isohydilone; stevia extract; saccharin; naringin; gustin; catechin; sesquiterpene lactones; aristolochic acid; phenylthiourea; propylthiouracil; flavonoids; nocarpine; humulone; amygdalin; glucoside; limonene; amygdalin; gaurine; vinblastine; quinine; actinomycete; dipeptides; any other bitter compounds derived from vegetables, fruits (e.g., naringin and guarana), cocoa (e.g., chocolate), grains, or spices; or combinations thereof.

[0253] The compositions under consideration include compositions comprising a combination of additives, as shown in Table 1 and the corresponding commercial products.

[0254] Table 1: Additives in Commercial Energy Drinks. Concentrations are provided in ppm. The letter "X" indicates the presence of additives in the energy drink at concentrations not specified. 5-hour ENERGY® powder Bang® Energy Drink Red Bull energy drink Monster Energy Drink Red Bull Sugar-Free Monster EnergyZero Ultra NOS High Performance Energy Drink Rockstar Original Energy Drink Vitamin B1 Thiamine Vitamin B2 Riboflavin 7.19 78.9 14.4 Vitamin B3 niacin 529 10.6 50.7 84.6 84.6 84.6 Vitamin B5 Pantothenic Acid 19.7 19.7 42.3 42.3 Vitamin B6 and pyridoxine 705 1.06 20.3 8.46 20.3 8.46 8.46 8.46 Vitamin B7 Biotin Vitamin B9 and folic acid 7.05 Vitamin B12, cyanocobalamin 8,805 0.0030 20.3 0.0254 0.0203 0.0254 0.0254 0.0254 malic acid 10,500 Citric acid 5,600 X X X X X X Taurine X X X X X X X Glucuronic acid X N-acetyl-L-tyrosine X L-phenylalanine X caffeine 3,382 634 322 339 322 296 338 423 choline X Purified water X Carbonated water X X X X X X Natural and artificial flavorings X X X X X Natural flavoring X X Sucralose X X X X Potassium sorbate X X X Sodium benzoate X X EDTA (disodium calcium) Non-calcium sodium X X sucrose X X glucose X X Sodium bicarbonate X X Magnesium carbonate X X Colorant X X X Sodium citrate X X X X Potassium citrate X X X X X Ginseng extract X X X L-Carnitine (L-Tartrate) X X Sorbic acid X X X benzoic acid X X X Salt X D-glucuronide X X Inositol X X X X Guarana extract X X X maltodextrin X Acesulfame potassium X X X Aspartame X Xanthan Gum X Erythritol X High fructose corn syrup (HFCS) X Sodium hexametaphosphate X Gum Arabic X Ester gum X Yellow #5 X Yellow #6 X Caramel color X L-Carnitine X Milk thistle extract X L-Leucine X dipotassium hydrogen phosphate X ascorbic acid 63.4 Calcium chloride X Magnesium chloride X Super Creatine X L-Isoleucine X L-valine X CoQ10 X

[0255] 6. Food, Beverage and Sugar Applications The following are non-limiting examples of foods, beverages, and confectionery that may be used in the disclosed methods. For example, processed fruits and juices, including all commercially processed fruits, citrus fruits, berries, and mixtures; salads; juices and juice punches; concentrates; diluents; “ades”; and beverage alternatives made therefrom may include up to about 0.25% (2,500 ppm) of 1,3-propanediol by weight, in some embodiments of which is biologically produced 1,3-propanediol.

[0256] Other suitable compositions include beverages such as coffee, cocoa, tea (e.g., black tea, green tea, oolong tea, etc.); dairy-containing beverages such as milk, coffee drinks, milk tea, fruit milk drinks, or drinkable yogurt; or kombucha.

[0257] The compositions under consideration further include dairy products, including butter, yogurt, cheese, cottage cheese, sour cream, whipped cream, and frozen desserts (such as ice cream). For example, Greek yogurt containing bio-derived 1,3-propanediol was found to be less bitter and sweeter than yogurt without bio-derived 1,3-propanediol. Vanilla yogurt containing bio-derived 1,3-propanediol was less bitter and slightly sweeter than yogurt without bio-derived 1,3-propanediol.

[0258] Packaged foods, such as beverage mixes, condiments, dry soups, cake mixes, soft drinks, popcorn, food colorings, fast food, and bread, may also include 1,3-propanediol, in some embodiments of which is biologically produced 1,3-propanediol, to improve taste and / or off-flavors or otherwise modulate the flavor of these products.

[0259] In other embodiments, the composition is a fruit syrup. Confectionery, such as cakes, cookies, muffins, rice cakes, and pastries, is also considered. Chewing gum, hard candy, soft candy, mints, nougat, jelly beans, and other confectionery can also be used in the methods disclosed herein. Sauces, including fruit sauces, chocolate sauces, etc., can also be used as the composition. Jams, including strawberry jam, raspberry jam, blackberry jam, and marmalade, may include, for example, bio-derived 1,3-propanediol as a flavor modifier. Bio-derived 1,3-propanediol can improve the flavor and / or off-flavors of condiments, including soy sauce, ketchup, mustard, and savory sauces. Broth, canned or frozen vegetables, canned meat or seafood, processed meat products (e.g., sausages), pickles, cooked preserves, snacks (e.g., potato chips, cookies), or cereal products are all considered.

[0260] The food composition may further include a food or food component consisting of one or more food additives. In addition, the food composition includes human food, substances that migrate from food contact articles into food, beverages, pet food, and animal feed compositions.

[0261] "Food additives" includes any additive that can be used in food compositions. In some embodiments, the additive is of appropriate food grade, prepared and processed as a food additive, and / or added to the food in an amount not exceeding that reasonably necessary to achieve the intended physical, nutritional, or other technical effects in the food.

[0262] In addition, esters can perform many of the functions of the aforementioned additives. While those skilled in the art can readily determine which ester is best suited to provide a particularly desirable effect, the esters used may include those derived from 1,3-propanediol, biologically produced 1,3-propanediol in some embodiments, esters derived from organic carboxylic acids, including all suitable conjugated monoesters and diesters. Some of the esters produced specifically include propylene glycol distearate and propylene glycol monostearate, propylene glycol dilaurate and propylene glycol monolaurate, propylene glycol dioleate and propylene glycol monooleate, propylene glycol divalerate and propylene glycol monovalerate, propylene glycol dioctanoate and propylene glycol monooctanoate, propylene glycol dimyristate and propylene glycol monomyristate, propylene glycol dipalmitate and propylene glycol monopalmitate, propylene glycol dibenzylbenzene and propylene glycol monobenzene, propylene glycol diadipate, propylene glycol dimaleate, propylene glycol dioxalate, propylene glycol dibenzoate, propylene glycol diacetate, and all mixtures thereof.

[0263] Food compositions may contain any natural additives where appropriate. Natural additives include any natural or naturally derived additives that are similar in composition or function to any of the additives described above.

[0264] Although this disclosure has been specifically shown and described with reference to its exemplary embodiments, those skilled in the art will understand that various changes may be made to its form and details without departing from the scope covered by the appended claims.

[0265] The applicant specifically incorporates the entire contents of all cited references into this disclosure. Furthermore, when quantities, concentrations, or other values ​​or parameters are given as a list of ranges, preferred ranges, or upper and lower preferred values, it should be understood that all specifically disclosed ranges are formed by any pair of any upper or preferred range values ​​and any lower or preferred range values, regardless of whether the range is disclosed individually. Where numerical ranges are listed herein, unless otherwise stated, the range is intended to include its endpoints, as well as all integers and fractions within that range. It is not intended that the range be limited to the specific values ​​listed when the range is defined. Detailed Implementation

[0266] The following examples are intended for illustrative purposes only and are not intended to limit the scope defined by the claims. Example

[0267] Example 1 The research objective proposed in this paper is: 1. Obtain sensory descriptions of bittering additives, one or more sweeteners, acidifying additives, and B vitamins in commercial energy drinks purchased from Publix supermarkets or QuikTrip gas station stores, including the degree of unpleasant tastes or off-flavors.

[0268] 2. Determine the extent to which biologically produced 1,3-propanediol or propylene glycol reduces or masks the unpleasant taste of caffeine, malic acid, sucralose, and vitamin B complex in aqueous solutions at their levels in off-flavor commercial products and commercial energy drinks.

[0269] 3. Evaluate the reduction of unpleasant tastes at different concentrations of biologically produced 1,3-propanediol and propylene glycol to determine their respective effective concentrations.

[0270] The most popular energy drink products were selected and are listed in Table 2 along with other materials used in these studies.

[0271] Table 2: List of Materials. Material supplier describe Notes 5-Hour Energy Powder Living Essentials Berry flavoring Batch number # 227418D5 Expiry date: 10 / 20 5-hour Energy Powder Living Essentials Orange flavoring Batch number # 220518P8 Expiry date: 07 / 20 Red Bull Energy Drink Red Bull NA - Batch number # 10-30-20 / f 2 1682984 / 09:55 Monster Energy Original Drink Monster Beverage - Batch number # L1819L3CF 21:19 Red Bull Sugar-Free Drink Red Bull NA - Batch number # 08 / 16 / 19 U6 6 161721885 01:57 Monster Energy Zero Ultra Drink Monster Beverage - Batch number # L183CCF 01:26 NOS Energy Drink Monster Beverage - Batch number # A1905CV 09282 Rockstar Original Beverage Rockstar - Batch number # AZP006-19 05:29 Bang Energy Drink Vital Pharma Wood enzyme fruit flavoring Batch number # Best By 031420 TP2 0828

[0272] result Sensory descriptions of commercial energy drinks.

[0273] Sensory descriptions of each commercial energy drink by an experienced and trained panel of members are given in Table 3, with additives and corresponding daily values ​​provided on the label. The list of additives in Table 1 shows that the most popular energy drinks contain very high concentrations of caffeine, B vitamins, sweeteners, and acidifying additives, especially sucralose and citric and / or malic acid, which are known to partially suppress off-flavors, such as the bitterness of caffeine, and to suppress the bitterness of B vitamins.

[0274] Table 3: Sensory descriptions of best-selling energy drinks.

[0275] Sensory description of samples containing propylene glycol or bio-produced 1,3-propanediol.

[0276] As shown in Table 4, the samples contained 0.01% (100 ppm), 0.1% (1,000 ppm), and 1.0% (10,000 ppm) of bio-produced 1,3-propanediol or propylene glycol. Each sample included a commercial energy drink product from previous studies (Table 3) or a solution of caffeine, sucralose, and / or malic acid in distilled water. Aqueous solutions of berry flavorings and B vitamins alone, at concentrations similar to those found in Berry 5-hour ENERGY® powder, were also investigated to determine whether propylene glycol or bio-produced 1,3-propanediol modulated the taste and flavor of each solution.

[0277] Prepare the sample mixture and stir moderately until the material is completely dispersed and dissolved at room temperature (RT). Using the described method of repeated sips and swallows, evaluate the samples, starting with the control and then from the lowest to the highest levels of bioproduced 1,3-propanediol and propylene glycol. For each control sample that does not contain propylene glycol or 1,3-propanediol, evaluate the sample in duplicate, with different sampling orders. The sampling order for each sample group depends on its taste quality, as shown in Table 4. The procedure includes intervals of up to one hour, during which the sample is sipped with distilled water between each sample. Experiments can also be conducted with and without sipping distilled water before tasting the first sample in a group.

[0278] Table 4: Tasting order for each sample group. Tasting order 1 2 3 4 Propylene glycol (PG) 0% (Control) 0.01% 0.1% 1% Biologically produced 1,3-propanediol (PDO) 0% (Control) 0.01% 0.1% 1% 0.01% PG PDO 0.1% PG PDO 1% PG PDO 0.01% PDO PG 0.1% PDO PG 1% PDO PG

[0279] Sensory descriptions of each sample by an experienced and trained panel are given in Tables 5 through 25. A “positive flavor moderating effect of PDO” was observed when bioproduced 1,3-propanediol was included in 5-hour ENERGY® powder and Bang® energy drink. The pH of 5-hour ENERGY® powder was determined to be 2.85 using a calibrated pH meter, and the malic acid concentration was determined to be approximately 10,700 ppm using acid-base titration (titeric acidity). The approximately 2,000 ppm sucralose concentration was determined by comparing the prototype’s rough sweetness relative to 5HE in the presence of known concentrations of malic acid (by titrable acidity) and known concentrations of caffeine (as stated on the label) at different 1,000 ppm sucralose concentration increments. The Bang® energy drink had a pH of 3.05 and a titrable acidity of approximately 5,700 ppm citric acid. These are high doses of malic acid and citric acid, exceeding their normal acidity threshold or taste quality (e.g., extreme sourness), which is considered to be part of the reason for the significant off-flavor of these products.

[0280] This work constitutes the first exploratory study comparing the flavor-modifying properties of bioproduced 1,3-propanediol and propylene glycol at three concentrations in aqueous solutions of commercial energy drinks and energy drink additives. This work yielded several unexpected findings.

[0281] As shown in bold in Tables 5, 12, and 13, bio-derived 1,3-propanediol improves the taste quality of 5-hour ENERGY® powder and Bang® energy drinks. Not wishing to be bound by these assumptions, the inventors hypothesize that the reduction or improvement in unpleasant taste was only observed when bio-derived 1,3-propanediol was included in 5-hour ENERGY® powder and Bang® energy drinks, as these energy drinks have higher caffeine levels than the other six most popular energy drinks.

[0282] Including bio-derived 1,3-propanediol or propylene glycol in separate solutions of caffeine, malic acid, and sucralose does not actively modify or mask bitterness, off-flavors, or sourness. Bio-derived 1,3-propanediol and propylene glycol do not reduce unpleasant flavors, nor do they mask the bitterness of 3,382 ppm or 338 ppm caffeine in distilled water (Tables 14 and 15).

[0283] Including bio-produced 1,3-propanediol or propylene glycol in a solution of malic acid at 10,500 ppm in distilled water showed no positive flavor-modifying or acid-masking effect (Table 17).

[0284] When bio-produced 1,3-propanediol or propylene glycol was contained in distilled water solutions containing 2,000 ppm, 238 ppm, or 70 ppm sucralose, no reduction in unpleasant taste or masking of off-flavors was observed (Tables 18, 19, and 20). Surprisingly, at similar levels, less sweetness was perceived in the presence of propylene glycol or bio-produced 1,3-propanediol as sucralose concentration increased.

[0285] When the concentration of B vitamins is comparable to that in 5-hour ENERGY® powder, the bio-produced 1,3-propanediol and propylene glycol do not actively regulate the aqueous solution of the B vitamins in distilled water (Table 16).

[0286] As shown in Table 21, neither bioproduced 1,3-propanediol nor propylene glycol modulated the flavor of the berry flavoring in distilled water. These results are surprising given the perceived “less flavor” in some commercial samples. These results suggest that high doses of flavor combined with high doses of malic acid, sucralose, and caffeine can alter or confuse the perceived results of taste and / or flavor.

[0287] Surprisingly, high concentrations of two of the three flavor additives (sweet, sour, and bitter) mixed in distilled water (equivalent to high concentrations of each ingredient in 5-hour ENERGY® powder) showed positive taste modulation, or a reduction in unpleasant tastes when the bio-derived 1,3-propanediol was included in the three-additive solution compared to the solution containing propylene glycol (Table 22). Another unexpected finding was that the most positive taste modulation effect or reduction in unpleasant tastes occurred in the solution containing a mixture of two flavor additives due to the inclusion of bio-derived 1,3-propanediol in the composition. These results were particularly significant in the two-additive solutions containing malic acid (Tables 23 and 24) compared to the solution without malic acid (Table 25).

[0288] Omitting the step of sipping distilled water before evaluating the sample in the procedure resulted in lower positive taste qualities for samples containing propylene glycol or bioproduced 1,3-propanediol compared to procedures that included the initial sipping of distilled water. These observations suggest that saliva may influence sensory description results.

[0289] The order in which samples containing propylene glycol and bio-derived 1,3-propanediol were compared also affected the sensory description results. When samples containing three additive solutions (malic acid, sucralose, and caffeine) with bio-derived 1,3-propanediol were sampled first before being compared with samples containing propylene glycol, better overall taste quality was observed in the samples with bio-derived 1,3-propanediol than in samples with similar levels of propylene glycol. However, when the sampling order was reversed, with the propylene glycol-containing samples sampled before the samples containing bio-derived 1,3-propanediol, no difference in taste quality was observed. These results suggest that propylene glycol may have a residual effect in the mouth on other samples without propylene glycol and / or may not be completely washed away by saliva.

[0290] In taste tests of solutions containing malic acid and sucralose, a direct comparison between bio-derived 1,3-propanediol and propylene glycol showed that the sample containing bio-derived 1,3-propanediol exhibited better taste quality than the sample containing propylene glycol. Conversely, sampling the propylene glycol-containing sample before the sample containing bio-derived 1,3-propanediol showed that the sample containing bio-derived 1,3-propanediol tasted slightly better than the sample containing propylene glycol. Taste differences were also observed depending on whether distilled water was sipped before the samples. When distilled water was sipped before samples containing 0.01% and 0.1% propylene glycol, these samples exhibited taste qualities very similar to those containing the corresponding concentrations of bio-derived 1,3-propanediol, without prior sipping of distilled water. When distilled water was sipped before samples containing bio-derived 1,3-propanediol, these samples showed significantly stronger and more positive taste qualities and intensity in terms of acidity and sweetness, and were more similar to the control without propylene glycol or bio-derived 1,3-propanediol. Regardless of whether distilled water was sipped before the control sample, the controls exhibited similar taste qualities. Not wanting to be constrained, the inventors hypothesized that propylene glycol might have more salivary protein interactions, resulting in a “large finish” that alters the overall taste quality compared to the unpleasant samples containing bioproduced 1,3-propanediol. Another non-limiting hypothesis is that bioproduced 1,3-propanediol has a more direct effect on downstream mechanisms of taste receptors compared to propylene glycol. See Yu et al., Protein Sci. 25:433-41 (2016). In summary, the inclusion of bioproduced 1,3-propanediol in these compositions has shown positive taste modulatory effects, particularly on the sourness of compositions with high doses of malic acid.

[0291] In taste tests of two additives, caffeine and malic acid solutions, direct comparison of samples containing bio-derived 1,3-propanediol and propylene glycol showed no difference at 0.01%, but at 0.1%, the sample containing bio-derived 1,3-propanediol exhibited less overall bitterness than the sample containing propylene glycol. However, the sample containing bio-derived 1,3-propanediol also appeared to have less overall acidity, as the bitterness was lingering. Repeated testing in the same sampling order showed that the sample containing 0.1% bio-derived 1,3-propanediol exhibited less acidity, but still considerable bitterness, indicating a highly complex taste profile and high sensitivity to sensory protocols. In contrast, when the sample containing propylene glycol was tasted first, the samples containing 0.1% and 0.1% bio-derived 1,3-propanediol appeared to have less off-flavor bitterness than the sample containing propylene glycol. Therefore, at the level studied, the positive taste moderating effect of 0.1% bio-derived 1,3-propanediol was observed more frequently than that of propylene glycol. Therefore, the inclusion of about 0.1% of bio-derived 1,3-propanediol in the composition produces the most consistent reduction in unpleasant taste / odor masking.

[0292] The presence of 1% bio-derived 1,3-propanediol can sometimes produce smoke and / or off-odors (shown in underlined text in the table below). This smoky off-odor became noticeable in solutions containing both additives, caffeine and sucralose, as shown in Table 25. However, subsequent retesting in similar and different formulations showed that the smoky off-odor was not re-observed.

[0293] This off-odor was also noticeable in a 1.0% solution of bio-derived 1,3-propanediol containing malic acid and caffeine and / or sucralose. Not wanting to be constrained, the inventors hypothesized that bio-derived 1,3-propanediol was unlikely to react with malic acid or have a low pH effect. Instead, the inventors hypothesized that bio-derived 1,3-propanediol could react / interact with saliva, and that this high dose of malic acid inhibited this reaction / interaction with saliva, taste receptors, and / or brain interacting factors. Surprisingly, no expected off-odor was observed in a 1.0% solution of bio-derived 1,3-propanediol and 10,500 ppm malic acid in distilled water, suggesting that a strong acidic taste might overload the brain and thus limit or mask any brain flavor activation / recognition or minimize any reaction of bio-derived 1,3-propanediol in the sample solution and / or any reaction with saliva in the oral cavity.

[0294] Table 5: Sensory descriptions of distilled water (DW) and Berry 5-hour ENERGY® powder (5HE Berry) containing 0.01% to 1.0% propylene glycol (PG) or 1,3-propanediol (PDO) at room temperature (RT).

[0295] Table 6: Sensory descriptions of distilled water (DW) and Red Bull energy drink (Red Bull) containing 0.01% to 1.0% propylene glycol (PG) or 1,3-propanediol (PDO) at room temperature (RT). sample PG PDO Sensory description 1 DW Odorless, with a faint, dry aftertaste. 9 Red Bull Carbonated, with a very strong bubblegum flavor, medium off-flavors (carbonation, bitterness, sourness), low sweetness, slightly astringent or dry on the tongue, especially the aftertaste. 10 Red Bull 0.01% Overall, the better taste quality compared to control #9 has significantly reduced off-flavors, but the tongue and aftertaste remain astringent / dry with slightly less bubblegum flavor. 11 Red Bull 0.1% Note: Carbonation loss. Medium flavor level, less astringent / dry off-flavor but not complete, slightly more bubblegum flavor than 0.01% PG, better overall flavor quality. Freshly prepared (fully carbonated): weak / slight but not optimal bubblegum flavor quality, significantly less or no astringent / dry aftertaste than 0.01% PG. 12 Red Bull 1.0% Note: Significantly less or no carbonation. Low bubblegum flavor, somewhat polarized flavor (blank, but with a bubblegum flavor background), no off-flavors. Prepared fresh sample (fully carbonized): Significantly less bubblegum flavor, slightly astringent / dry aftertaste, no polarized bubblegum flavor. 13 Red Bull 0.01% Better overall taste than 0.01% PG and less off-flavor than control #9, and slightly less flavor than 0.01% PG, with significantly less astringency / dryness than 0.01% PG. 14 Red Bull 0.1% Note: Significant loss due to carbonation. Still a slightly medium bubblegum flavor, without any astringent / dry aftertaste, better tasting quality than 0.01% PDO. Freshly prepared (fully carbonated): Weak but good bubblegum flavor quality, with a similar astringent / dry aftertaste to 0.1% PG, better flavor quality than 0.1% PG. 15 Red Bull 1.0% <![CDATA[Note: significantly less or no carbonation. A noticeable odor , low bubblegum flavor - same as 1.0% PG, poor taste due to off-flavors. Freshly prepared sample (fully carbonated): significant off-flavors, astringent / dry aftertaste similar to 1.0% PG.]]>

[0296] Table 7: Sensory descriptions of distilled water (DW) and Monster energy drink (Monster) containing 0.01% to 1.0% propylene glycol (PG) or 1,3-propanediol (PDO) at room temperature (RT). sample PG PDO Sensory description 1 DW Odorless, with a faint, dry aftertaste. 16 Monster Very strong carbonation (more than Red Bull control #9), moderate sweetness, basic carbonation flavor, including a strong bubblegum flavor with a low background, about 10% SE, broad sweet time curve, moderate acidity. 17 Monster 0.01% Note: Carbonation loss. Significantly less carbonation off-flavor, strong flavor, moderate sweetness, approximately 8-9%, and significantly less acidity than control #16. 18 Monster 0.1% Note: Carbonation loss. Similar carbonation off-flavor to 0.01% PG, approximately 8-9% SE. Compared to 0.01% PG, the difference is not significant but the taste is smoother. Compared to 0.01% PG, the acidity is significantly reduced but still present. 19 Monster 1.0% Note: Slightly carbonated. Very little or no acidity; a very bland flavor profile. 20 Monster 0.01% Note: Carbonation loss. No carbonation off-flavor, strong flavor, very smooth texture, good acidity, but significantly less acidity than control #16. 21 Monster 0.1% Note: Carbonation loss. Similar to 0.01% PDO, the acidity intensity is significantly lower than that of 0.01% PDO, but the acidity quality is good and the flavor quality is milder. 22 Monster 1.0% <![CDATA[Note: A small amount of carbonation. A significant, undescribed off-odor appeared later, which was unacceptable in terms of taste and quality, except for other flavor characteristics. . Almost no sour taste.]]>

[0297] Table 8: Sensory descriptions of distilled water (DW) and Red Bull Sugar-Free containing 0.01% to 1.0% propylene glycol (PG) or 1,3-propanediol (PDO) at room temperature (RT). sample PG PDO Sensory description 1 DW Odorless, with a faint, dry aftertaste. 23 Red Bull Sugar-Free The bubblegum flavor is significantly less pronounced than in its Original version, with a strong bubblegum flavor and a noticeable off-flavor—very bitter, low in sweetness, with the first flavor appearing on the palate, followed by bitterness, then sourness. The overall taste quality is poor, and there is less carbonation than in Monster Energy Original. There is a noticeably delayed sweetness (overlapping with the sourness), with a somewhat weak sweetness intensity. 24 Red Bull Sugar-Free 0.01% Significantly fewer off-odors, but the quality of the off-odors is still different, unpleasant, significantly less acidity, and moderate flavor. 25 Red Bull Sugar-Free 0.1% It is relatively mild and smooth, with a slightly off-flavor that is still different from that of 0.01% PG, and has a medium flavor. 26 Red Bull Sugar-Free 1.0% During the intermediate tasting time, there was a moderate off-flavor (not described), little acidity, and no better quality. 27 Red Bull Sugar-Free 0.01% Much better overall taste quality, significantly less off-flavor (not more but different off-flavors than 0.01% PG), still has flavor and acidity (moderate). Best quality. 28 Red Bull Sugar-Free 0.1% Compared to 0.01% PDO, it is bland, with medium to low flavor, medium to low acidity, and low sweetness. 29 Red Bull Sugar-Free 1.0% <![CDATA[ Odor, bland A sour smell on a blank background Tasting during the middle of the process is unacceptable.

[0298] Table 9: Sensory descriptions of distilled water (DW) and MonsterEnergy Zero Ultra (Monster Zero Ultra) containing 0.01% to 1.0% propylene glycol (PG) or 1,3-propanediol (PDO) at room temperature (RT). sample PG PDO Sensory description 1 DW Odorless, with a faint, dry aftertaste. 30 Monster Zero Ultra Intense citrus flavor, very broad and intense sweetness, significantly delayed sweetness, moderate acidity, slightly bitter aftertaste, and a very strong but low-end sweetness that lingers in the finish. 31 Monster Zero Ultra 0.01% Significantly less off-flavor, less acidity, significantly less flavor, significantly less sweetness intensity, significantly less lingering sweetness, and less bitterness. 32 Monster Zero Ultra 0.1% A smoother taste, less acidity, no bitterness, and less flavor. 33 Monster Zero Ultra 1.0% It is very smooth, with a basic, mild flavor profile. There is no bitterness or lingering sweetness, but there is still a hint of sourness, making it a moderately flavorful product. 34 Monster Zero Ultra 0.01% Significantly less off-flavor, still with a strong sweetness and its lingering, moderate acidity. Compared to 0.01% PG—a more similar but better acidity quality and / or intensity. 35 Monster Zero Ultra 0.1% More suitable taste quality (less than 1% but greater than 0.01%, with significantly less sourness, sweetness and their lingering aftertaste). 36 Monster Zero Ultra 1.0% <![CDATA[Smoother, The taste is moderately off-putting in the middle, neither pleasant nor acceptable. , still has a sweet taste (medium) and the sweetness lingers, has less sourness than PG, but the smell is similar to the sweetness.]]>

[0299] Table 10: Sensory descriptions of distilled water (DW) and NOS high-performance energy drink (NOS) containing 0.01% to 1.0% propylene glycol (PG) or 1,3-propanediol (PDO) at room temperature (RT). sample PG PDO Sensory description 1 DW Odorless, with a faint, dry aftertaste. 37 NOS It exhibits moderate carbonation, intense citrus flavors, a broad but low-to-medium sweetness curve, low-to-medium acidity, minimal bitterness, and a lemony acidity that develops quickly and then disappears. None of the flavors are lingering. 38 NOS 0.01% Significantly less acidity and flavor, and less sweetness. 39 NOS 0.1% It has no bitterness, is smoother, still has flavor and sweetness, and less acidity than 0.01% PG. 40 NOS 1.0% Smoother than 0.1% PG, medium to low flavor, low sweetness, no sourness. 41 NOS 0.01% Less sweet, smoother, odorless, and significantly less acidic. Similar quality to 0.01% PG. 42 NOS 0.1% It is smoother, with a slightly acidic taste, but still has flavor and sweetness, and the overall taste quality is slightly better than 0.1% PG. 43 NOS 1.0% <![CDATA[ An off-flavor was detected during the middle of the tasting. It has no or very low acidity, which is unacceptable; it is smoother than 0.1% PDO.

[0300] Table 11: Sensory descriptions of distilled water (DW) and Rockstar Original Energy Drink (Rockstar) containing 0.01% to 1.0% propylene glycol (PG) or 1,3-propanediol (PDO) at room temperature (RT). sample PG PDO Sensory description 1 DW Odorless, with a faint, dry aftertaste. 44 Rockstar The most intense carbonation of all energy drinks, unpleasant flavor, moderate to moderate off-flavor, sour, medium sweet, bitter, overall unpleasant, with a bubblegum flavor in the background rather than the initial taste. 45 Rockstar 0.01% An off-flavor more pronounced than sweet / sour, with less sourness but still a broad range, overall unpleasant. 46 Rockstar 0.1% There is still an odor, but it is less pronounced. There is very little sourness in the overall taste, and the overall flavor is not good. The slight sourness lingers. 47 Rockstar 1.0% A slight odor (it seems to be the odor of PDO), little or no sourness, but the slight sourness lingers, which is unpleasant. 48 Rockstar 0.01% A faint odor, significantly less sourness, but a lingering sour / dry feeling, similar sourness quality to 0.01% PG, but with a significantly lower odor intensity than 0.01% PG. 49 Rockstar 0.1% It has a faint (few) off-odor, with a sour taste quality similar to 0.1% PG, but a significantly lower odor intensity than 0.1% PG. 50 Rockstar 1.0% <![CDATA[Similar to 1.0% PG, Compared to 1.0% PG significantly higher off-odor intensity, but not much increased in intensity compared to past samples containing 1.0% PDO.]]>

[0301] Table 12: Sensory descriptions of distilled water (DW) and Bang® energy drink (Bang) containing 0.01% to 1.0% propylene glycol (PG) or 1,3-propanediol (PDO) at room temperature (RT). sample PG PDO Sensory description 1 DW Odorless, with a faint, dry aftertaste. 51 Bang Colorless, clear, very sweet (similar to 5HE), not strong flavor, with a noticeable sweetness that lingers, bitterness in the middle of the taste, a slightly sour taste overall, a slightly dry / astringent aftertaste (after several sips), a slightly carbonated base flavor (note), moderately carbonated, and of good overall quality compared to 5HE and other beverages. 52 Bang 0.01% Significantly less sweetness and its lingering sweetness, but still a moderate lingering sweetness; good quality sweetness but still moderate; significantly less acidity; little or no bitterness. 53 Bang 0.1% Taste quality is similar to 0.01% PG, repeated to confirm, with less acidity than 0.01% PG—that's it. Other taste qualities are similar. 54 Bang 1.0% It has a similar taste quality to 0.1% PG, with little or no acidity. 55 Bang 0.01% The sourness still develops slowly, with less sweetness (more sourness than sweetness), and the sweetness still lingers. It has significantly more but better sourness than 0.01%PG, and better taste quality than 0.01%PG. 56 Bang 0.1% It has significantly less acidity and sweetness, is smoother, and still retains a lingering sweetness, with significantly more but better acidity and better taste quality compared to 0.1% PG. 57 Bang 1.0% <![CDATA[ There is a slight and mild off-flavor in the middle of the tasting. It has a low sweetness level, still low but with a lingering sweetness; compared to 1.0% PG, it has significantly more acidity, but it is still pleasant.

[0302] Table 13: Sensory descriptions of distilled water (DW) and Orange 5-hour ENERGY® powder (5HE Orange) containing 0.01% to 1.0% propylene glycol (PG) or 1,3-propanediol (PDO) at room temperature (RT). sample PG PDO Sensory description 1 DW Odorless, with a faint, dry aftertaste. 58 5HE Orange The orange aroma is minimal or absent, with an intense orange flavor that peaks immediately followed by bitterness, then extreme sweetness and acidity, with a lingering moderate acidity (and / or bitterness) that is not pleasant. 59 5HE Orange 0.01% It has significantly less flavor and bitterness, but still retains a strong sour and sweet taste throughout. 60 5HE Orange 0.1% It has less flavor and no bitterness, but the overall taste still has a strong sourness but less sweetness. 61 5HE Orange 1.0% It has fewer flavors, sourness, and sweetness, but the sourness is still moderate. 62 5HE Orange 0.01% The flavor is not significantly less, and it tastes better than 0.01% PG. It has a moderate acidity, less sweetness, and a slight bitterness in the middle of the taste. The acidity quality is better than 0.01% PG, making it more pleasant. 63 5HE Orange 0.1% It has fewer flavors but still tastes good; it is slightly less acidic but still moderate; it is less sweet; and it has no bitterness. Compared to 0.1% PG, it has better acidity and greater intensity, making it more pleasant. 64 5HE Orange 1.0% <![CDATA[ There is a slight or faint odor in the background (not an unpleasant or non-identifiable odor). The orange has little aroma, no bitterness, even less sweetness, and a moderate acidity.

[0303] Table 14: Sensory description of 3,338 ppm caffeine in distilled water (caffeine powder) containing 0.01% to 1.0% propylene glycol (PG) or 1,3-propanediol (PDO) at room temperature (RT). sample PG PDO Sensory description 65 Caffeine powder (Sip): The entire mouth and tongue are extremely bitter, with a very strong bitter taste that lingers and is difficult to get rid of. 66 Caffeine powder 0.01% (Sip): Similar to control #65. 67 Caffeine powder 0.1% (Sip): Similar to control #65. 68 Caffeine powder 1.0% (Sip): Similar to control #65, without the PG flavor (possibly due to the large amount of bitterness). 69 Caffeine powder 0.01% (Sip): Similar to control #65. 70 Caffeine powder 0.1% (Sip): Similar to control #65. 71 Caffeine powder 1.0% <![CDATA[(Sip): Similar to Control #65, Slightly altered flavor (not descriptive) .]]>

[0304] Table 15: Sensory description of 338 ppm caffeine in distilled water (caffeinated beverage) containing 0.01% to 1.0% propylene glycol (PG) or 1,3-propanediol (PDO) at room temperature (RT). sample PG PDO Sensory description 72 Caffeine beverages The bitterness develops slowly, especially on the tongue, and is mild to moderate in intensity that lingers and is difficult to get rid of. 73 Caffeine beverages 0.01% It looks similar to control #72. 74 Caffeine beverages 0.1% Similar to control #72. 75 Caffeine beverages 1.0% The worst quality, more bitter, medium strength, slight to medium PG flavor. 76 Caffeine beverages 0.01% Similar to control #72. 77 Caffeine beverages 0.1% The bitterness intensity has increased to a moderate level. 78 Caffeine beverages 1.0% <![CDATA[ Odor The bitterness develops late.

[0305] Table 16: Sensory descriptions of B vitamins at room temperature (RT) at various concentrations found in 5-hour Energy powder containing 0.01% to 1.0% propylene glycol (PG) or 1,3-propanediol (PDO). sample PG PDO Sensory description 79 B vitamins Almost tasteless on the tongue, with a slightly dry aftertaste (due to DW) ). 80 B vitamins 0.01% Similar to control #79. 81 B vitamins 0.1% Similar to control #79. 82 B vitamins 1.0% PG flavor, with other qualities similar to control #79. 83 B vitamins 0.01% It is slightly different from the control (initially smooth), but almost similar to the control. 84 B vitamins 0.1% Similar to 0.01% PDO. 85 B vitamins 1.0% <![CDATA[ Mild to moderate odor (basic taste) This is similar to 0.1% PDO.

[0306] Table 17: Sensory description of 10,500 ppm malic acid in distilled water (malic acid) containing 0.01% to 1.0% propylene glycol (PG) or 1,3-propanediol (PDO) at room temperature (RT). sample PG PDO Sensory description 86 malic acid Extremely sour, with a pure sour quality. It leaves the tongue slightly dry towards the end of the tasting, but not an off-taste. 87 malic acid 0.01% The second sip was similar to control #68; the first sip—less acidic. 88 malic acid 0.1% The second sip was similar to control #68; the first sip—less acidic. 89 malic acid 1.0% The second sip was similar to control #68; the first sip—less acidity; a faint PG flavor was the basic taste. 90 malic acid 0.01% The second sip was similar to control #68; the first sip—less acidic. 91 malic acid 0.1% The second sip was similar to control #68; the first sip—less acidic. 92 malic acid 1.0% There is definitely no off-odor, but there may be a faint, unnoticeable wind-like smell (not a description). The quality is similar to 0.1% PDO.

[0307] Table 18: Sensory description of 2,000 ppm sucralose in distilled water (sucralose) containing 0.01% to 1.0% propylene glycol (PG) or 1,3-propanediol (PDO) at room temperature (RT). sample PG PDO Sensory description 93 Sucralose (Sip): Extremely sweet, with an intensely lingering sweetness that develops slowly, reaching its peak later. There is a slight off-flavor at the peak of the sweetness. Based on previous DW sips. W / O previous DW sips showed fewer flavor qualities than previous DW sips of this sample. 94 Sucralose 0.01% (Sip): Significantly less sweetness and lingering aftertaste, about 40% less in the first half of the tasting time, seemingly regaining its intensity later (aftertaste). 95 Sucralose 0.1% (Sip): The overall sweetness quality is less, including the second half of the tasting time, about 10-20% less than 0.01% PG, but the moderate to moderate sweetness still lingers. 96 Sucralose 1.0% (Sip): Similar to 0.1% PG. Repeated testing confirmed this and 0.01% PG. A moderate to mild sweetness lingered—remained—and was difficult to get rid of—even after 5 minutes. 97 Sucralose 0.01% (Sips): Similar results to 0.01% PG. Direct comparison with PG with / without (w / o) DW sips showed similar tasting quality. Using previous DW sips: pure and significantly improved sweet tasting quality, with an increase in SE of approximately 45%. 98 Sucralose 0.1% <![CDATA[(Sipping in small mouthfuls): significantly improved sugar taste quality of SUL. There was a significant increase in sweetness equivalent compared to 0.01% PDO. However, this result is due to the DW sip prior to sipping this sample. A direct comparison of PG with / without DW sipping showed similar tasting quality. With previous DW sipping: pure and significantly improved sweet tasting quality, SE increased by approximately 45%.]]> 99 Sucralose 1.0% <![CDATA[(Sipping): The odor is similar to a chemical smell, with a basic plastic-like odor. The remaining sweet taste qualities are similar to those of PDO at 0.1% and there is no strong off - flavor of SUL.]]>

[0308] Table 19: Sensory description of 238 ppm sucralose in distilled water (sucralose) containing 0.01% to 1.0% propylene glycol (PG) or 1,3-propanediol (PDO) at room temperature (RT) (10% sweetness equivalent (“SE”)). sample PG PDO Sensory description 100 Sucralose 10% SE, the sweetness is delayed, very sweet, with a slightly thin sweetness throughout the taste, and the sweetness lingers around the mouth—not on the tongue. 101 Sucralose 0.01% 6-7% SE, significantly less sweetness, the sweetness still lingers around the mouth rather than on the tongue. 102 Sucralose 0.1% Approximately 5-6% SE, slightly less sweet, and seemingly less lingering. Uncertain or still similar to 0.01% SE PG. 103 Sucralose 1.0% It has a slight PG flavor, a smoother sweetness, and contains approximately 5-6% SE or 10% SE. 104 Sucralose 0.01% It seems to have a thinner sweetness with less of a SE feel. A direct comparison with PG—not much difference. 105 Sucralose 0.1% It still has a slightly more sweetness, is thinner but still around 9-10%, and the moderate sweetness lingers. Compared directly to PG—not much difference. 106 Sucralose 1.0% <![CDATA[ Unpleasant odors, a thinner or chemical-smelling basic scent, Other qualities are similar to 0.1% PDO.

[0309] Table 20: Sensory description of 79 ppm sucralose in distilled water (sucralose) containing 0.01% to 1.0% propylene glycol (PG) or 1,3-propanediol (PDO) at room temperature (RT). sample PG PDO Sensory description 107 Sucralose A pleasant 5% SE sweetness, with good overall sweetness quality and a lingering, pleasant sweetness (low). 108 Sucralose 0.01% The first sip was less sweet, but the second sip—like control #107—returned to normal—a very noticeable result. 109 Sucralose 0.1% The effect and quality are similar to 0.01% PG. 110 Sucralose 1.0% A faint PG flavor, with a similar sweet quality. 111 Sucralose 0.01% The result was the same as with 0.01% PG. 112 Sucralose 0.1% The results were similar to those of 0.1% PG. 113 Sucralose 1.0% <![CDATA[ A distinct, unpleasant odor; a basic chemical smell. It has a similar sweetness quality.

[0310] Table 21: Sensory description of berry flavorings in distilled water containing 0.01% to 1.0% propylene glycol (PG) or 1,3-propanediol (PDO) at room temperature (RT). sample PG PDO Sensory description 114 Berry flavoring Intense berry aromas and flavors, with a slightly dry finish on the tongue (due to DW). 115 Berry flavoring 0.01% Less dry and slightly less flavorful than control #114. 116 Berry flavoring 0.1% Less dry and slightly less flavorful than 0.01% PG. 117 Berry flavoring 1.0% Less dry and slightly less flavorful than control #114. 118 Berry flavoring 0.01% No dry taste effect, slightly less flavor. 119 Berry flavoring 0.1% Less dry and slightly less flavorful than 0.01% PDO. 120 Berry flavoring 1.0% <![CDATA[ There is a moderate chemical-like off-flavor when tasting it later. The quality is similar to 1.0% PG.

[0311] Table 22: Sensory descriptions of 10,500 ppm malic acid, 2,000 ppm sucralose, and 3,338 ppm caffeine in distilled water containing 0.01% to 1.0% propylene glycol (PG) or 1,3-propanediol (PDO) at room temperature (RT).

[0312] Table 23: Sensory description of 10,500 ppm malic acid and 2,000 ppm sucralose in distilled water containing 0.01% to 1.0% propylene glycol (PG) or 1,3-propanediol (PDO) at room temperature (RT).

[0313] Table 24: Sensory description of 10,500 ppm malic acid and 3,338 ppm caffeine in distilled water containing 0.01% to 1.0% propylene glycol (PG) or 1,3-propanediol (PDO) at room temperature (RT).

[0314] Table 25: Sensory description of 2,000 ppm sucralose and 3,338 ppm caffeine in distilled water containing 0.01% to 1.0% propylene glycol (PG) or 1,3-propanediol (PDO) at room temperature (RT).

[0315] For the first time, bioproduced 1,3-propanediol has been shown to modulate the taste of beverages with concentrated, complex flavor qualities. These results are unexpected, at least in part, because neither propylene glycol nor bioproduced 1,3-propanediol modulates the taste of single-ingredient solutions of caffeine, malic acid, and sucralose at high dose levels. These results suggest potential interactions between 1,3-propanediol and taste receptors / mechanisms and / or brain responses in saliva, strong and varied flavor additives, concentrated matrix systems, and / or other factors.

[0316] The positive effects of bio-derived 1,3-propanediol studied within the 9,900 ppm range indicate that the reduction in unpleasant flavors is limited to a concentration range of approximately 0.01% (100 ppm) to approximately 0.1% (1,000 ppm). Increasing the concentration of bio-derived 1,3-propanediol to 1.0% (10,000 ppm) does not further improve taste perception and may introduce smoky off-flavors in some cases. This suggests a maximum useful concentration of 0.5% (5,000 ppm) for bio-derived 1,3-propanediol in a broad range of food, beverage, and confectionery compositions.

[0317] The inventors further hypothesize that the interaction between bio-produced 1,3-propanediol and potassium sorbate, sodium benzoate, and / or EDTA (e.g., EDTA, disodium calcium EDTA) can also reduce unpleasant flavors. It is also anticipated that combinations of 1,3-propanediol with salts, umami additives, bitter sweeteners, and other acidic additives will actively modulate flavors / reduce unpleasant tastes.

[0318] Example 2 - Descriptive analysis of 5 Hour Energy (5HE) powder prototype beverages (with and without bioPDO).

[0319] Two 5HE powder prototype beverages (with and without bioPDO) were evaluated: a 5HE powder prototype without bioPDO—sample #1A and a 5HE powder prototype with bioPDO—sample #1B. All samples were provided to the team members at an ambient temperature of 20 ± 2 °C.

[0320] Sensory group A qualified descriptive team of eight members with extensive experience in sensory analysis of a range of products was used in this study.

[0321] Descriptive analysis program The descriptive analysis procedure was divided into two distinct phases. 1) In the group positioning phase, group members tasted the samples and developed a dictionary to describe the descriptive taste, mouthfeel, aftertaste, and afterfeel attributes. A final list of 3 tastes, 3 mouthfeel, 3 aftertastes, and 1 afterfeel attribute was determined (Table 26). In the sample testing phase, conducted over two days, triplicate samples of the product were evaluated (total number of evaluations n=24).

[0322] All samples were coded with a randomly selected three-digit code and distributed "blindly" to panel members in 30 ml clear cups. Before each session, and to ensure caffeine intake was not excessive, all panel members practiced and confirmed sipping less than 5 ml. Low-mineral bottled water was provided to each panel member between samples as a taste cleanser, and a ten-minute break was allowed between samples.

[0323] After the first sip, panel members rated the attribute "initial roughness". The remaining attributes (including "roughness") were then measured after the second sip. The aftertaste / residual sensation was measured 30 seconds after the second sip. The panel members used the following tasting procedure throughout: • Rinse your mouth with water and swallow. • Take a sip for the first time and immediately evaluate the attribute "initial roughness". • Wait 10 seconds after the first sip before taking a second sip. • Evaluation attributes ("sweet taste", "sour taste", "bitter taste", "rough taste" and "astringent taste"). • Rate the attributes 30 seconds after the second sip ('sweet aftertaste', 'sour aftertaste', 'bitter aftertaste', and 'dry aftertaste'). • Rinse with water.

[0324] The sensory attributes of the product were scored on an unstructured 10-centimeter line scale, with extreme values ​​marked at both ends for each descriptive term. Each panel member also received a list of definitions for each attribute included in the final glossary. Evaluations were conducted in the ISO 9001 certified sensory laboratory at the SRL of University College Cork.

[0325] Data Analysis Analysis of variance (ANOVA) was performed on the group ratings from the descriptive sensory analysis, and significance was reported at p≤0.1, p≤0.05, and p≤0.01 levels (90%, 95%, and 99% confidence levels) to determine which terms were effective in distinguishing prototypes.

[0326] Table 26 - Descriptive terms and definitions used by panel members to evaluate the sensory characteristics of samples

[0327] result Table 27 shows the average sensory scores (n=24) for 10 attributes measured on both samples. Following this table, the attributes are illustrated graphically. Figure 1 and Figure 2).

[0328] Key points The panel members differentiated the samples based on two of the ten attributes measured at 90% confidence, two of the ten attributes measured at 95% confidence, and one of the ten attributes measured at 99% confidence.

[0329] Initial taste (first sip): The samples were distinguished by their rough texture. The 5HE powder prototype without bioPDO had a significantly rougher texture (p≤0.01) than the 5HE powder prototype with bioPDO.

[0330] Second sip: The samples were differentiated by sweetness measured at 90% confidence level. The 5HE powder prototype without bioPDO was significantly sweeter (p≤0.1) than the 5HE powder prototype containing bioPDO. The samples were also differentiated by sourness measured at 95% confidence level. The 5HE powder prototype without bioPDO was significantly less sour (p≤0.05) than the 5HE powder prototype containing bioPDO. The 5HE powder prototype without bioPDO was slightly more bitter than the 5HE powder prototype containing bioPDO.

[0331] taste At the first and second sips (p≤0.01) and second sips (p≤0.1), the 5HE powder prototype without bioPDO had a significantly rougher mouthfeel than the 5HE powder prototype with bioPDO. There was no significant difference in astringency between the samples. The 5HE powder prototype with bioPDO was slightly more astringent than the 5HE powder prototype without bioPDO.

[0332] Aftertaste after 30 seconds The samples were not significantly distinguishable by sweet or sour aftertaste. The aftertaste of the bioPDO-free 5HE powder prototype was slightly sweeter than that of the bioPDO-containing 5HE powder prototype. The sourness of the bioPDO-free 5HE powder prototype was slightly less sour than that of the bioPDO-containing 5HE powder prototype. The bitter aftertaste of the bioPDO-free 5HE powder prototype was significantly (p≤0.05) more bitter than that of the bioPDO-containing 5HE powder prototype.

[0333] After 30 seconds The samples were not distinguishable after drying.

[0334] Table 27—Average sensory scores for all measured attributes 1 Eight group members measured the average score of the attribute on a defined 10 cm line scale (n=24). *Significantly different at p≤0.1 (90% confidence level) **Significantly different at p≤0.05 (95% confidence level) ***The difference is significant at p≤0.01 (99% confidence level).

[0335] Key findings The initial roughness of the 5HE powder prototype without bioPDO was significantly greater than that of the 5HE powder prototype containing bioPDO after the first sip (p≤0.01) and the second sip (p≤0.1).

[0336] Compared to the 5HE powder prototype without bioPDO, the 5HE powder prototype with bioPDO had significantly less sweetness (p≤0.1), more sourness (p≤0.05), and significantly less bitter aftertaste (p≤0.05).

[0337] Example 3 - Descriptive analysis of BANG prototype beverage (with and without bioPDO) Two prototype BANG beverages (with and without bioPDO) were evaluated: the bioPDO-free BANG prototype—sample #2A—and the bioPDO-containing BANG prototype—sample #2B. All samples were provided to the team members at an ambient temperature of 20 ± 2 °C.

[0338] Sensory group A qualified descriptive panel of eight members with extensive experience in sensory analysis of a range of products was used in this study.

[0339] Descriptive analysis program The descriptive analysis procedure was divided into two distinct phases. 1) In the group positioning phase, group members tasted the samples and developed a dictionary to describe the descriptive taste, mouthfeel, aftertaste, and afterfeel attributes. A final list of three tastes, three mouthfeelings, three aftertastes, and one afterfeel attribute was determined (Table 28). In the sample testing phase, conducted over two days, triplicate samples of the product were evaluated (total number of evaluations n=24).

[0340] All samples were coded with a randomly selected three-digit code and distributed "blindly" to panel members in 30 ml clear cups. Before each session, and to ensure caffeine intake was not excessive, all panel members practiced and confirmed sipping less than 5 ml. Low-mineral bottled water was provided to each panel member between samples as a taste cleanser, and a ten-minute break was allowed between samples.

[0341] After the first sip, panel members rated the attribute "initial roughness". The remaining attributes (including "roughness") were then measured after the second sip. The aftertaste / residual sensation was measured 30 seconds after the second sip. The panel members used the following tasting procedure throughout: • Rinse your mouth with water and swallow. • Take a sip for the first time and immediately evaluate the attribute "initial roughness". • Wait 10 seconds after the first sip before taking a second sip. • Evaluation attributes ("sweet taste", "sour taste", "bitter taste", "rough taste" and "astringent taste"). • Rate the attributes 30 seconds after the second sip ('sweet aftertaste', 'sour aftertaste', 'bitter aftertaste', and 'dry aftertaste'). • Rinse with water.

[0342] The sensory attributes of the product were scored on an unstructured 10-centimeter line scale, with extreme values ​​marked at both ends for each descriptive term. Each panel member also received a list of definitions for each attribute included in the final glossary. Evaluations were conducted in the ISO 9001 certified sensory laboratory at the SRL of University College Cork.

[0343] Data Analysis Analysis of variance (ANOVA) was performed on the group ratings from the descriptive sensory analysis, and significance was reported at p≤0.1, p≤0.05, and p≤0.01 levels (90%, 95%, and 99% confidence levels) to determine which terms were effective in distinguishing prototypes.

[0344] Table 28—Descriptive terms and definitions used by panel members to evaluate the sensory characteristics of samples

[0345] result Table 29 shows the average sensory scores (n=24) for 10 attributes measured on the two samples. Following this table, the attributes are illustrated graphically. Figure 3 and Figure 4 ).

[0346] Key points The team members differentiated the samples based on two of the ten attributes measured at a 90% confidence level.

[0347] Initial taste (first sip): The samples were distinguished by their roughness. The BANG prototype without bioPDO had a significantly rougher texture (p≤0.1) than the BANG prototype with bioPDO.

[0348] Second sip: The samples were differentiated by sweetness measured at 90% confidence. The BANG prototype without bioPDO had significantly less acidity than the BANG prototype with bioPDO (p≤0.1). There was no significant difference in sweetness or bitterness between the samples. The BANG prototype without bioPDO was slightly sweeter than the BANG prototype with bioPDO. The BANG prototype without bioPDO was also slightly more bitter than the BANG prototype with bioPDO.

[0349] taste The bioPDO-free BANG prototype exhibited a significantly greater roughness on the first sip compared to the bioPDO-containing BANG prototype, and a slightly greater roughness on the second sip. The samples were not significantly distinguishable by their astringency.

[0350] Aftertaste after 30 seconds The samples were not significantly distinguishable by sweet or sour aftertaste. The sweet aftertaste of the bioPDO-free BANG prototype was slightly sweeter than that of the bioPDO-containing BANG prototype. The sourness of the bioPDO-free BANG prototype was slightly less than that of the bioPDO-containing BANG prototype. The bitter aftertaste of the bioPDO-free BANG prototype was slightly more bitter than that of the bioPDO-containing BANG prototype.

[0351] After 30 seconds The samples were indistinguishable after drying.

[0352] Table 29—Average sensory scores for all measured attributes 1 Eight group members measured the average score of the attribute on a defined 10 cm line scale (n=24). *Significantly different at p≤0.1 (90% confidence level) **Significantly different at p≤0.05 (95% confidence level) ***The difference is significant at p≤0.01 (99% confidence level).

[0353] Key findings After the first sip (p≤0.1), the initial roughness of the BANG prototype without bioPDO was significantly greater than that of the BANG prototype with bioPDO.

[0354] Compared with the BANG prototype without bioPDO, the BANG prototype containing bioPDO was significantly more acidic (p≤0.1).

[0355] Example 4 - Descriptive analysis of prototype energy powder beverage (with and without bioPDO) Two prototype energy drinks (with and without bioPDO) were evaluated: a bioPDO-free prototype energy drink—sample #3A—and a bioPDO-containing prototype energy drink—sample #3B. All samples were provided to the team members at an ambient temperature of 20 ± 2 °C.

[0356] Sensory group A qualified descriptive panel of eight members with extensive experience in sensory analysis of a range of products was used in this study.

[0357] Descriptive analysis program The descriptive analysis procedure was divided into two distinct phases. 1) In the group positioning phase, group members tasted the samples and developed a dictionary to describe the descriptive taste, mouthfeel, aftertaste, and afterfeel attributes. A final list of 3 tastes, 3 mouthfeel textures, 3 aftertastes, and 1 afterfeel attribute was determined (Table 30). In the sample testing phase, conducted over two days, triplicate copies of the product were evaluated (total number of evaluations n=24).

[0358] All samples were coded with a randomly selected three-digit code and distributed "blindly" to panel members in 30 ml clear cups. Before each session, and to ensure caffeine intake was not excessive, all panel members practiced and confirmed sipping less than 5 ml. Low-mineral bottled water was provided to each panel member between samples as a taste cleanser, and a ten-minute break was allowed between samples.

[0359] After the first sip, panel members rated the attribute "initial roughness". The remaining attributes (including "roughness") were then measured after the second sip. The aftertaste / residual sensation was measured 30 seconds after the second sip. The panel members used the following tasting procedure throughout: • Rinse your mouth with water and swallow. • Take a sip for the first time and immediately evaluate the attribute "initial roughness". • Wait 10 seconds after the first sip before taking a second sip. • Evaluation attributes ("sweet taste", "sour taste", "bitter taste", "rough taste" and "astringent taste"). • Rate the attributes 30 seconds after the second sip ('sweet aftertaste', 'sour aftertaste', 'bitter aftertaste', and 'dry aftertaste'). • Rinse with water.

[0360] The sensory attributes of the product were scored on an unstructured 10-centimeter line scale, with extreme values ​​marked at both ends for each descriptive term. Each panel member also received a list of definitions for each attribute included in the final glossary. Evaluations were conducted in the ISO 9001 certified sensory laboratory at the SRL of University College Cork.

[0361] Data Analysis Analysis of variance (ANOVA) was performed on the group ratings from the descriptive sensory analysis, and significance was reported at p≤0.1, p≤0.05, and p≤0.01 levels (90%, 95%, and 99% confidence levels) to determine which terms were effective in distinguishing prototypes.

[0362] Table 30—Descriptive terms and definitions used by panel members to evaluate the sensory characteristics of samples

[0363] result Table 31 shows the average sensory scores (n=24) for 10 attributes measured on the two samples. Following this table, the attributes are illustrated graphically. Figure 5 and Figure 6 ).

[0364] Key points The panel members differentiated the samples based on two of the ten attributes measured at 90% confidence, three of the ten attributes measured at 95% confidence, and one of the ten attributes measured at 99% confidence.

[0365] Initial taste (first sip): The samples were differentiated by their rough texture. The energy powder prototype without bioPDO had a significantly rougher texture than the energy powder prototype with bioPDO (p≤0.01).

[0366] Second sip: Samples were distinguished by sweetness measured at 95% confidence. The bioPDO-free energy powder prototype was significantly sweeter than the bioPDO-containing prototype (p≤0.05). Samples were also distinguished by sourness measured at 95% confidence. The bioPDO-free energy powder prototype was significantly less sour than the bioPDO-containing prototype (p≤0.05). Bitterness was not significantly distinguishable between samples. The bioPDO-free energy powder prototype was slightly more bitter than the bioPDO-containing prototype.

[0367] taste The samples were significantly distinguished by their mouthfeel characteristics. At the first and second sips, the bioPDO-free energy powder prototype exhibited a significantly greater (p≤0.01 and p≤0.1) rougher mouthfeel compared to the bioPDO-containing prototype. The bioPDO-free energy powder prototype also had significantly less astringency (p≤0.05) than the bioPDO-containing prototype.

[0368] Aftertaste after 30 seconds The samples were not significantly distinguished by sweet or sour aftertaste. The sweet aftertaste of the bioPDO-free energy powder prototype was slightly sweeter than that of the bioPDO-containing energy powder prototype. The sourness of the bioPDO-free energy powder prototype was slightly less than that of the bioPDO-containing energy powder prototype. The bitter aftertaste of the bioPDO-free energy powder prototype was significantly (p≤0.1) more bitter than that of the bioPDO-containing energy powder prototype.

[0369] After 30 seconds The samples were not distinguished by the sense of dryness.

[0370] Table 31—Average sensory scores for all measured attributes 1 Eight group members measured the average score of the attribute on a defined 10 cm line scale (n=24).

[0371] *Significantly different at p≤0.1 (90% confidence level) **Significantly different at p≤0.05 (95% confidence level) ***The difference is significant at p≤0.01 (99% confidence level).

[0372] Key findings The prototype energy powder without bioPDO showed significantly greater initial roughness (p≤0.01) and roughness (p≤0.1) after the first sip than the prototype energy powder containing bioPDO.

[0373] Compared to the prototype energy powder without bioPDO, the prototype energy powder with bioPDO was significantly less sweet (p≤0.05), more sour (p≤0.05), more astringent (p≤0.05), and had a less bitter aftertaste (p≤0.1).

[0374] Example 5—Sensory comparison of energy powder prototypes with and without bioPDO at different levels of malic acid and sucralose. Examples 2-4 above demonstrate the successful use of bioPDO to remove off-flavors associated with the energy drinks. Examples 2-4 also reveal that when the off-flavors are removed, the acidity intensity is significantly increased, while the sweetness intensity is significantly reduced, due to the presence of bioPDO.

[0375] There is ample evidence that higher acidity can suppress sweetness (Pangborn, J. Food Sci. 26:648-55 (1961); Bonnans et al., Chem. Senses 18:273-83 (1993)). Therefore, we analyzed whether a reduction in malic acid and / or sucralose in the samples would lead to a potential decrease in acidity and / or a potential increase in sweetness in the bioPDO samples, while maintaining an improved palatability (i.e., no off-flavors). Furthermore, in the presence of bioPDO, any reduction in malic acid and / or sucralose translates into beneficial raw material cost savings, further evidence for positive marketing, and confirmation of a non-negative flavor modifier.

[0376] The materials used in this embodiment are listed in Table 32.

[0377] Table 32 – List of Materials Material supplier describe Notes malic acid Bartek DL-malic acid, FCC Lot number # 1 / 16 Unit # 370 caffeine Prinova Caffeine NAT Batch number # 140722-P-165 Sucralose Tate & Lyle Splenda® Sucralose Batch number # RP16D92110 bioPDO DuPont Tate & Lyle BioProducts Zemea® Select Propanediol (bioPDO) Batch number # LP19D00232 distilled water Walmart Great Value Distilled Water Batch number # PKD08161719:26

[0378] Sensory processes Prepare sample mixtures and stir moderately until the materials are completely dispersed and dissolved at room temperature (RT). Evaluate the samples starting with a control and then progressing from the lowest to the highest bioPDO levels, using a controlled, repeated sipping and swallowing tasting method described below, to determine taste quality by an experienced and trained panel of members. Sample evaluation: 1. Take the first sip from a full 30 mL medicine cup, taste and swallow the first sample, wait 10 seconds, then take a second sip and lock it into memory. Wait 10 seconds. 2. Proceed to the second sample. Taste the first sip of the second sample, wait 10 seconds, and then use the second sip to compare with the second (or third) sip of the first sample.

[0379] Each paired sample was evaluated in triplicate, with a rest period of at least 10 minutes and a rinse with carbon-treated water.

[0380] result The theory is to attempt to establish a reduced amount (concentration) of malic acid to match the acidity of our bioPDO-containing energy powder prototype with that of a control energy powder prototype without bioPDO. Secondly, if this adjustment to reduce the malic acid concentration results in an increase in sweetness, additional steps will be taken to reduce the amount of sucralose until both the acidity and sweetness are matched to the bioPDO-free control. The comparative sensory evaluation results are shown in Tables 33-36 below, including their specific sample formulations, observations, and results. The keywords for SUL, MA, and CAF are sucralose, malic acid, and caffeine, respectively.

[0381] Table 33 – Sensory results of various malic acid levels in energy powder prototypes with and without bioPDO at room temperature Sample Name / Formula Sensory description BioPDO-free prototype powder (control): 2,000 ppm SUL, 10,500 ppm MA, and 3,338 ppm CAF It has an extremely strong sweet and sour taste, resulting in an intensely unpleasant overall flavor profile. Prototype of granules containing bioPDO (Experiment #1): 2,000 ppm SUL, 10,500 ppm MA and 3,338 ppm CAF It has significantly more sourness than the control. Prototype containing 0.1% bioPDO (Experiment #2): 2,000 ppm SUL, 9,400 ppm MA (-10%), and 3,338 ppm CAF. It was noticeably more sour and slightly sweeter than the control. Initially, the perception was similar to the control. Prototype containing 0.1% bioPDO (Experiment #3): 2,000 ppm SUL, 8,400 ppm MA (-20%), and 3,338 ppm CAF. More similar in sourness, but possibly slightly more sour than the control; more sweet than the control; less sweet and more sour than Experiment #4. Result: The sample was most similar in overall sourness to the control. Prototype containing 0.1% bioPDO (Experiment #4): 2,000 ppm SUL, 7,350 ppm MA (-30%), and 3,338 ppm CAF. It has less sourness and more sweetness than the control, but still more sweetness than Experiment #3; compared to Experiment #3, it has less sourness but more sweetness.

[0382] Step 1 clearly shows that any reduction in malic acid levels will increase sweetness (higher acidity factor). For Step 2, reduce the amount of sucralose while maintaining a fixed malic acid concentration that is 20% lower.

[0383] Table 34 – Sensory results of various sucralose levels in energy powder prototypes with and without bioPDO at room temperature. Sample Name / Formula Sensory description BioPDO-free prototype powder (control): 2,000 ppm SUL, 10,500 ppm MA, and 3,338 ppm CAF It has an extremely strong sweet and sour taste, resulting in an intensely unpleasant overall flavor profile. Prototype containing 0.1% bioPDO (Experiment #5): 1,800 ppm SUL (-10%), 8,400 ppm MA (-20%), and 3,338 ppm CAF. Sweetness more similar to the control; slightly less acidity than the control; when first tasting test #3, sample #3 had more sweetness and less acidity than sample #5. Conversely, sample #5 was less sweet than sample #3. Repeated tests showed that the overall sweet and acidity taste quality was more similar to the control. Overall, it was still not a pleasant tasting quality (acidity still outweighed the sweetness taste curve by a large margin). Result: Overall (acidity and sweetness) taste quality most similar to the control. Prototype containing 0.1% bioPDO (Experiment #6): 1,600 ppm SUL (-20%), 8,400 ppm MA (-20%), and 3,338 ppm CAF. It has significantly less sweetness than the control; and slightly more sourness than the control. Prototype containing 0.1% bioPDO (Experiment #7): 1,400 ppm SUL (-30%), 8,400 ppm MA (-20%), and 3,338 ppm CAF. Significantly less sweetness; the balance between sourness and sweetness is not good; a lighter but more intense sourness is the basic quality of the flavor.

[0384] The results of step 2, as shown in Table 3, indicate that the PDO-containing energy powder prototype, with 10% less sucralose and 20% less malic acid, produced a similar sour and sweet taste to the PDO-free control. The sample did not have an overall pleasant taste quality. Step 3 involved attempting to further reduce the malic acid concentration by more than 20%, while maintaining a fixed 10% less sucralose level compared to the control. The results are shown in Table 35.

[0385] Table 35 – Sensory results of various malic acid and sucralose levels in energy powder prototypes with and without bioPDO at room temperature. Sample Name / Formula Sensory description BioPDO-free prototype powder (control): 2,000 ppm SUL, 10,500 ppm MA, and 3,338 ppm CAF It has an extremely strong sweet and sour taste, resulting in an intensely unpleasant overall flavor profile. Prototype containing 0.1% bioPDO (Experiment #8): 1,800 ppm SUL (-10%), 7,350 ppm MA (-30%), and 3,338 ppm CAF. A crisp, robust mouthfeel and a more pleasant tasting quality, with a better balance between good sweetness and acidity. Overall, the taste quality is significantly better than the control and Experiment #5. Result: It is the optimal rough formulation for an energy powder prototype.

[0386] Step 3, as shown in Table 35, indicates that the bioPDO-containing energy powder prototype produced the most pleasant taste quality and a better balance of acidity and sweetness with 10% less sucralose and 30% less malic acid. Another attempt (Step 4) was based on Experiment #8 sample, which improved the overall taste quality and the balance of acidity and sweetness by further reducing the concentrations of sucralose and malic acid by 25% in the same proportion (Table 35, -10% SUL and -30% MA).

[0387] Table 36 – Sensory results of various malic acid and sucralose levels in energy powder prototypes with and without bioPDO at room temperature Sample Name / Formula Sensory description BioPDO-free prototype powder (control): 2,000 ppm SUL, 10,500 ppm MA, and 3,338 ppm CAF It has an extremely strong sweet and sour taste, resulting in an intensely unpleasant overall flavor profile. Prototype containing 0.1% bioPDO (Experiment #9): 1,360 ppm SUL (-32%), 5,520 ppm MA (-47%), and 3,338 ppm CAF. Compared to Experiment #8 and the control, it had significantly more but less harshness in its mouthfeel; and a pleasant sweet and sour taste. Prototype containing 0.2% bioPDO (Experiment #10): 1,360 ppm SUL (-32%), 5,520 ppm MA (-47%), and 3,338 ppm CAF. Sensory results similar to those of Experiment #9.

[0388] in conclusion Initially, a significant 20% reduction in malic acid was observed in the energy powder prototype containing 0.1% bioPDO, serving as an initial match for acidity intensity against the energy powder prototype without bioPDO (control). This resulted in reduced acidity intensity in our bioPDO-containing energy powder prototype, but an increase in sweetness intensity was also observed.

[0389] We found that in our energy powder prototype containing 0.1% bioPDO and 20% less malic acid, sucralose was significantly reduced by 10%, matching the sweetness intensity to the bioPDO-free energy powder prototype (control). Unfortunately, its overall taste quality remained poor and its specifications were lower than the control.

[0390] In addition, it was found that malic acid and sucralose levels were reduced by 30% and 10%, respectively, resulting in a much better and more pleasant balance of sour and sweet flavor qualities compared to the same energy powder prototype containing bioPDO, 20% less malic acid, and 10% less sucralose.

[0391] With the amounts of sucralose and malic acid significantly reduced by 32% and 47% respectively, the addition of 0.2% bioPDO failed to further improve the taste quality of the #8 sample.

[0392] This study clearly demonstrates that by adding 0.1% bioPDO to reduce the strong off-flavor (roughness) of caffeine and reducing the concentrations of sweetener (sucralose) and acidifier (malic acid) by up to 20% and 38%, respectively, to improve overall taste quality and achieve a better balance between acidity and sweetness (without off-flavors), a better taste quality (and 5-Hour Energy) can be achieved in the energy powder prototype. The reductions in sucralose and malic acid were determined based on a comparison of the initial roughness of Experiments #8 and #9 and reached the midpoint between these two samples.

[0393] Descriptive analysis of Examples 6–5 HE, BANG, and energy powder prototype beverages (with and without bioPDO) A formal sensory test, known as descriptive analysis (DA), was conducted on triplicate (n=24) samples of the energy powder prototype, BANG prototype sample, and 5HE powder prototype sample (with and without bioPDO). All samples were provided to the team members at an ambient temperature of 20±2℃.

[0394] Sensory group A qualified descriptive team of eight members with extensive experience in sensory analysis of a range of products was used in this study.

[0395] Descriptive analysis program The descriptive analysis procedure was divided into two distinct phases. 1) In the group positioning phase, group members tasted the samples and developed a dictionary of descriptive taste, mouthfeel, aftertaste, and finish attributes to describe them. A final list of 3 tastes, 3 mouthfeelings, 3 aftertastes, and 1 finish attribute was determined (Table 37). In the sample testing phase, conducted over two days, triplicate copies of the product were evaluated (total number of evaluations n=24).

[0396] All samples were coded with a randomly selected three-digit code and distributed "blindly" to group members in 30 ml clear cups. Before each test, and to ensure caffeine intake was not excessive, all group members practiced and confirmed sipping less than 5 ml. Low-mineral bottled water was provided to each group member between samples as a taste cleanser, and a ten-minute break was allowed between samples.

[0397] After the first sip, group members rated the attribute "initial roughness". The remaining attributes (including "roughness") were then measured during the second sip. The aftertaste / residual sensation was measured 30 seconds after the second sip. The following tasting procedure was used by the group members throughout: • Rinse your mouth with water and swallow. • Take the first sip and immediately rate the attribute "Initial Roughness". • Wait 10 seconds after the first sip before taking the second sip. • Evaluation attributes ("sweet taste", "sour taste", "bitter taste", "rough taste" and "astringent taste"). • Rate the attributes ('sweet aftertaste', 'sour aftertaste', 'bitter aftertaste', and 'dry aftertaste') 30 seconds after the second sip. • Rinse with water.

[0398] The sensory attributes of the products were scored on an unstructured 10cm line scale, with extreme values ​​marked at both ends for each descriptive term. Each panel member also received a list of definitions for each attribute included in the final glossary. The evaluation was conducted in an ISO 9001 certified sensory laboratory at SRL, University College Cork, Ireland.

[0399] Data Analysis Analysis of variance (ANOVA) was performed on the group ratings from the descriptive sensory analysis, and significance was reported at p≤0.1, p≤0.05, and p≤0.01 (90%, 95%, and 99% confidence levels, respectively) to determine which terms were effective in distinguishing prototypes.

[0400] Table 37. Descriptive terms and definitions used by panel members to evaluate the sensory characteristics of the samples.

[0401] Results—Energy Powder Prototypes #3A / B with and without bioPDO Table 38 shows the average sensory scores (n=24) for 10 attributes measured on both samples. These attributes are illustrated graphically following the table. Figure 7 ).

[0402] Key points The panel members differentiated the samples based on two of the ten attributes measured at 90% confidence, three of the attributes measured at 95% confidence, and one of the attributes measured at 99% confidence.

[0403] Initial taste (first sip): The samples were differentiated by their rough texture. The energy powder prototype without bioPDO had a significantly rougher texture (p≤0.01) than the energy powder prototype with bioPDO.

[0404] Second sip: Samples were differentiated by sweetness as measured at 95% confidence. The bioPDO-free energy powder prototype was significantly sweeter than the bioPDO-containing prototype (p≤0.05). Samples were also differentiated by sourness as measured at 95% confidence. The bioPDO-free energy powder prototype was significantly less sour than the bioPDO-containing prototype (p≤0.05). There was no significant difference in bitterness between samples. The bioPDO-free energy powder prototype was slightly more bitter than the bioPDO-containing prototype.

[0405] taste The samples were significantly differentiated by their mouthfeel characteristics. At the first and second sips, the bioPDO-free energy powder prototype exhibited a significantly greater (p≤0.01 and p≤0.1) rougher mouthfeel compared to the bioPDO-containing prototype. The bioPDO-free energy powder prototype also showed significantly less astringency than the bioPDO-containing prototype (p≤0.05).

[0406] Aftertaste after 30 seconds The samples were not significantly distinguishable by sweet or sour aftertaste. The aftertaste of the bioPDO-free energy powder prototype was slightly sweeter than that of the bioPDO-containing energy powder prototype. The bioPDO-free energy powder prototype was slightly less sour than that of the bioPDO-containing energy powder prototype. The bioPDO-free energy powder prototype had a significantly more bitter aftertaste (p≤0.1) than that of the bioPDO-containing energy powder prototype.

[0407] After 30 seconds The samples were not distinguished by the sense of dryness.

[0408] Table 38 – Average sensory scores for all measured attributes 1 Eight group members measured the average score of the attribute on a defined 10-centimeter line ruler (n=24). *Significantly different at p≤0.1 (90% confidence level) **Significantly different at p≤0.05 (95% confidence level) ***The difference is significant at p≤0.01 (99% confidence level).

[0409] Results—BANG prototypes #2A / B with and without bioPDO Table 39 shows the average sensory scores (n=24) for 10 attributes measured for the two samples. These attributes are illustrated graphically following the table. Figure 8 ).

[0410] Key points The team members differentiated the samples based on two of the ten attributes measured at a 90% confidence level.

[0411] Initial taste (first sip): The samples were differentiated by their roughness. The BANG prototype without bioPDO had a significantly rougher texture (p≤0.1) than the BANG prototype with bioPDO.

[0412] Second sip: The samples were differentiated by sour taste measured at 90% confidence level. The BANG prototype without bioPDO had significantly less sourness than the BANG prototype containing bioPDO (p≤0.1). There were no significant differences in sweet and bitter tastes between the samples. The BANG prototype without bioPDO was slightly sweeter than the BANG prototype containing bioPDO. The BANG prototype without bioPDO was also slightly more bitter than the BANG prototype containing bioPDO.

[0413] taste The BANG prototype without bioPDO exhibited significantly more (p≤0.1) roughness on the first sip compared to the BANG prototype containing bioPDO, and slightly more roughness on the second sip. The samples were not differentiated by their astringent taste.

[0414] Aftertaste after 30 seconds The samples were not significantly distinguishable by their sweet, sour, or bitter aftertaste. The sweet aftertaste of the bioPDO-free BANG prototype was slightly sweeter than that of the bioPDO-containing BANG prototype. The sourness of the bioPDO-free BANG prototype was slightly less sour than that of the bioPDO-containing BANG prototype. The bitter aftertaste of the bioPDO-free BANG prototype was slightly more bitter than that of the bioPDO-containing BANG prototype.

[0415] After 30 seconds The samples were not distinguishable after drying.

[0416] Table 39 – Average sensory scores for all measured attributes 1 Eight group members measured the average score of the attribute on a defined 10-centimeter line ruler (n=24). *Significantly different at p≤0.1 (90% confidence level) **Significantly different at p≤0.05 (95% confidence level) ***The difference is significant at p≤0.01 (99% confidence level).

[0417] Results – 5HE prototypes #1A / B with and without bioPDO Table 40 shows the average sensory scores (n=24) for 10 attributes measured for the two samples. These attributes are illustrated graphically following the table. Figure 9 ).

[0418] Key points The panel members differentiated the samples based on two of the ten attributes measured at 90% confidence, two of the attributes measured at 95% confidence, and one of the attributes measured at 99% confidence.

[0419] Initial taste (first sip): The samples were distinguished by their rough taste. The 5HE powder prototype without bioPDO had a significantly (p≤0.01) stronger rough taste than the 5HE powder prototype with bioPDO.

[0420] Second sip: The samples were differentiated by sweetness measured at 90% confidence level. The 5HE powder prototype without bioPDO was significantly sweeter (p≤0.1) than the 5HE powder prototype containing bioPDO. The samples were also differentiated by sourness measured at 95% confidence level. The 5HE powder prototype without bioPDO was significantly less sour (p≤0.05) than the 5HE powder prototype containing bioPDO. The 5HE powder prototype without bioPDO was slightly more bitter than the 5HE powder prototype containing bioPDO.

[0421] taste At the first sip (p≤0.01) and the second sip (p≤0.1), the 5HE powder prototype without bioPDO had a significantly stronger, more robust mouthfeel than the 5HE powder prototype with bioPDO. The samples were not significantly distinguished by their astringency. The 5HE powder prototype with bioPDO was slightly more astringent than the 5HE powder prototype without bioPDO.

[0422] Aftertaste after 30 seconds The samples were not significantly distinguished by their sweet or sour aftertaste. The aftertaste of the bioPDO-free 5HE powder prototype was slightly sweeter than that of the bioPDO-containing 5HE powder prototype. The sourness of the bioPDO-free 5HE powder prototype was slightly less sour than that of the bioPDO-containing 5HE powder prototype. The bitter aftertaste of the bioPDO-free 5HE powder prototype was significantly more bitter (p≤0.05) than that of the bioPDO-containing 5HE powder prototype.

[0423] After 30 seconds The samples were not distinguishable after drying.

[0424] Table 40 – Average sensory ratings for all measured attributes 1 Eight group members measured the average score of the attribute on a defined 10-centimeter line ruler (n=24). *Significantly different at p≤0.1 (90% confidence level) **Significantly different at p≤0.05 (95% confidence level) ***The difference is significant at p≤0.01 (99% confidence level).

[0425] in conclusion Among 10 taste attributes, the "roughness" attribute under the off-flavor category was discovered and identified for the first time. The addition of bioPDO (0.1%) to energy powders / beverages significantly improved the overall taste quality by identifying and reducing a large number of off-flavor attributes, resulting in a reduction of roughness in the first and second sips, a decrease and improvement in sweetness, an increase and improvement in acidity, and a reduction in bitter aftertaste.

[0426] Example 7 – Comparison of caffeine-containing and caffeine-free energy powder prototypes with and without bioPDO Table 41 lists the materials used in this embodiment.

[0427] Table 41 – Materials Material supplier describe Notes malic acid Bartek DL-malic acid, FCC Batch number # 01 / 16 Unit # 370 caffeine Prinova Caffeine NAT Batch number # 140722-P-165 Sucralose Tate & Lyle Splenda® Sucralose Batch number # RP16D92110 1,3-Propanediol DuPont Tate & Lyle Bio Products Zemea® Select propanediol (ZS PDO) Batch number # LP19D00232 distilled water Walmart Great value Distilled Water Batch number # PKD08161719:26

[0428] Sensory processes Prepare the sample mixture and stir moderately until the material is completely dispersed and dissolved at room temperature (RT). Evaluate the samples, starting with the control and then the PDO-containing sample, using the controlled, repeated sipping and swallowing tasting method described below to determine the taste quality: Sample evaluation: 1. Take the first sip from a full 30 mL medicine cup, taste and swallow the first sample, wait 10 seconds, then take a second sip and lock it into memory. Wait 10 seconds.

[0429] 2. Proceed to the second sample. Taste the first sip of the second sample, wait 10 seconds, and then use the second sip to compare with the second sip of the first sample.

[0430] 3. Rinse with DW and wait approximately 15 seconds. If additional sampling is required, repeat step 2 for each sample, up to four samples at a time.

[0431] Each paired sample was evaluated in duplicate, with a rest period of at least 10 minutes and rinsed with carbon-treated water.

[0432] The following samples were prepared for this study: 1. Existing sample #3A (energy powder prototype) without bioPDO. 2. Existing sample #3B (energy powder prototype) containing bioPDO. 3. New sample #4A, with sucralose and malic acid levels similar to sample #3A but without bioPDO and caffeine, was used as the experimental sample. 4. New sample #4B, with sucralose, malic acid and bioPDO levels similar to sample #3B but without caffeine, was used as the experimental sample.

[0433] result This study was designed to directly identify any other "off-flavor" attributes. The bitterness levels determined here will be compared with the results of Example 6 to reveal a more accurate assessment of the differences in "off-flavor" taste quality. The comparative sensory evaluation results are shown in Table 42 below, including their specific sample formulations, observations, and results. The keywords for SUL, MA, and CAF are sucralose, malic acid, and caffeine, respectively.

[0434] Table 42 - Sensory results of various malic acid levels in energy powder prototypes with and without bioPDO at RT

[0435] in conclusion Sample #3A actually contains an extremely "bitter" flavor profile preceding its intense sweetness and acidity. Sample #3A does not actually contain full, true bitterness, and therefore it is rated as low "true" bitterness. The presence of bioPDO does not positively or negatively modulate the intensity of acidity and sweetness.

[0436] As a result of this first direct taste comparison study, very important and interesting new detailed taste findings were unexpectedly discovered, and it confirmed the truly low bitterness level of Example 6.

[0437] Example 8 – External consumer validation study of two energy powder prototypes containing propylene glycol and bioPDO Example 1 unexpectedly determined that bioPDO, rather than PG, effectively modulates the overall positive taste qualities (sweetness, sourness, and bitterness) of commercial energy powders and beverages in their ultra-concentrated matrix systems, but not alone in distilled water. Further findings revealed that various sensory procedures significantly influenced the results, allowing us to identify specific taste mechanisms and determine the optimal procedures for future research. The optimal concentration range for bioPDO was determined to be from about 0.01% to 0.1%, but more preferably about 0.1%. These results reveal a novel discovery of taste modulation by bioPDO in concentrated matrix systems.

[0438] A validation study called the Consumer Test was conducted by 62 volunteer consumers without any pre-screening procedures, involving two prototype energy drinks containing propylene glycol (PG) and bioPDO, respectively. Consumers simply tasted both samples and were asked to choose the one with better taste and explain why.

[0439] Action Standards: Prototype flavor preferences will be reported as a percentage level.

[0440] Product Description: Ingredient information: – bioPDO – PG Beverage information: – Prototype of energy powder containing PG – Prototype of energy powder containing bioPDO method: Research Design • Use a fixed sampling order; first use the prototype containing PG, then use the prototype containing PDO. • Each evaluator evaluates two products in sequence. There is a 10-second timed break between tasting samples. • Use distilled water before each sample. • Samples will be provided to each subject at room temperature.

[0441] Sensory processes Sensory panel: This study used voluntary and unscreened consumers who had no experience in conducting sensory analysis on a range of products.

[0442] Consumer testing procedures: The consumer testing procedure is simple and straightforward.

[0443] During the sample testing phase, each person evaluates the product once (total number of evaluations, n=62).

[0444] • Both samples were light-colored (light yellow and light pink) and were dispensed to consumers "blindly" in 30 ml transparent cups.

[0445] • Provide each consumer with bottled distilled water as a taste cleanser before and between samples, and allow at least ten seconds of rest between samples.

[0446] Consumers should use the following tasting instructions throughout: 1. Take a sip of distilled water and wait about 5 seconds. 2. Take a small sip of the yellow sample from a full 30 mL medicine cup, taste it, and then swallow the sample. 3. Wait 10 seconds after the first sip, then sip the yellow sample a second time. 4. Wait 10 seconds, then sip the distilled water. Wait approximately 5 seconds. 5. Continue with the pink sample. Taste the sample after the first sip. 6. Wait about 10 seconds, then take a second sip and compare it with the second sip of the yellow sample.

[0447] Subjects: Volunteer consumers Questionnaire design: Select the sample with better taste quality and describe why the taste quality is better.

[0448] Statistical analysis: Quality data will be calculated as a percentage.

[0449] Detailed information on the two sample formulations prepared and used in this study is listed in Table 43. It was determined that adding one of the two color additives at very low concentrations would have no effect on taste. This study served to validate our earlier positive findings on PDO in energy powder prototypes, Bang prototype beverage, and 5HE powder prototype beverage, and was conducted by DuPontTate & Lyle BioProducts (DTL).

[0450] Table 43 – Sample Formulation Background Information Element % weight distilled water 98.047 Sodium benzoate 0.026 bioPDO (light pink) or PG (light yellow) 0.138 Disodium EDTA 0.002 Sucralose 0.199 caffeine 0.337 Taurine 0.017 choline 0.017 DL-malic acid 1.027 FD&C Red 50 (bioPDO) or Yellow #6 (PG) 0.006 Vitamin B6 (pyridoxine hydrochloride) 0.003 Vitamin B12 (Cyanocobalamin) <![CDATA[9×10 -6 ]]> Berry flavor 0.181 gross weight%: 100.000

[0451] result Table 44 shows the sample selection scores and reasons for the better taste quality of one of the two samples (n=62).

[0452] Table 44 - Energy Powder Prototype Ratings and Explanations and Reasons for Better Choices. consumer# Select PG Select PDO reason 1 1 PDO has a stronger acidity, and the acidity disappears faster. 2 1 The sour / sweet flavors are enhanced, while the aftertaste is reduced. 3 1 It has a better taste and quality, and less bitterness. 4 1 Less bitterness and less aftertaste. 5 1 The overall aftertaste is less pronounced; more acidity / less bitterness. 6 1 bioPDO tastes like a refreshing beverage—much sweeter—and less bitter. 7 1 The first time I tasted it, it tasted exactly like medicine. 8 1 Sweeter, less bitter. 9 1 More flavor impact and aftertaste. 10 1 Less bitter. 11 1 Less of the inferior taste. 12 1 I like the sweetness, and it's less bitter. 13 1 My favorite flavors are sour and sweet, but not all of them are sweet. 14 1 Bitter taste. 15 1 I like the way they bring out the berry flavor. 16 1 It felt smoother and cleaner in my mouth than the yellow product. 17 1 More rounded, less acidic. 18 1 It leaves less of a lingering odor. 19 1 It brings sweetness, then bitterness. An off-putting odor. 20 1 Less bitterness, better taste. 21 1 Less "chemical" aftertaste. 22 1 Less bitter. 23 1 Less bitter. 24 1 PG acid. 25 1 PG is bitter. 26 1 Less acid. 27 1 An improved flavor. 28 1 An improved flavor. 29 1 Smoother, more pleasant; the yellow is rugged, but striking. 30 1 (Unreadable comment) 31 1 Less bitter aftertaste. 32 1 It has less bitterness when sipped multiple times. 33 1 It has a nice berry flavor. 34 1 Clean, and reacts faster in (unreadable) conditions. 35 1 Very rarely does it linger! "Delicious" 36 1 Cleaning agents. 37 1 A smoother sour taste. 38 1 Less bitterness, more sourness, and a better flavor. 39 1 I like the bitterness and flavor. 40 1 The pink one has more citrus and acidity. 41 1 It has a refreshing and sour aftertaste. 42 1 (Unreadable note) The second sip was too strong and too sweet. 43 1 The aftertaste is even better. 44 1 A smoother aftertaste and less acidity. 45 1 The pink one has a sour taste (acid and tart). 46 1 I initially tried the yellow one, and it was bitter, but after trying the red one, the yellow one was better. 47 1 It tastes even sweeter on the second sip. 48 1 It tastes better. 49 1 Smoother. 50 1 It's not bitter. 51 1 Pink is slightly better. 52 1 A less harsh aftertaste. 53 1 Sweeter / less bitter. 54 1 (blank) 55 1 Less suffering! 56 1 Less bitter. 57 1 Less bitter, more sweet. 58 1 Less syrup, smoother, more balanced, and a more pleasant taste. 59 1 Less bitter, less intense in flavor, and smoother. 60 1 The yellow one tastes better than the pink one. 61 1 It's not as directly sour and is sweeter. 62 1 Pink is less sweet. total: 13 49 Total 62 %： 21.0 79.0 1.0:3.8 ratio

[0453] Key points Consumers overwhelmingly chose the bioPDO-containing prototype (79%) for better taste quality, compared to PG-containing prototypes (21%). The reasons for choosing the bioPDO sample were typically cited as less bitterness and more acidity and smoothness.

[0454] in conclusion The validation testing of the energy powder prototype used the "which is better and why" approach. "The wording and determination were made by 62 volunteer consumers during their taste evaluation period. Of the 62 consumers, 79% preferred the sample containing bioPDO, and the ratio was approximately 4:1 compared to the sample containing PG (21%), and they perceived it as having less bitterness (off-flavor) and greater acidity and smoothness. Therefore, it confirms and validates the initial positive findings of our early use of bioPDO."

Claims

1. A method for improving the taste and / or off-flavor of an energy drink, comprising: A. Offer energy drinks containing the following: One or more acidic additives in the range of 5,000 ppm to 15,000 ppm; Caffeine levels ranging from 250 ppm to 4,000 ppm; and One or more sweeteners in the range of 600 ppm to 3,000 ppm; and B. Adding 100 ppm to 1,100 ppm of 1,3-propanediol to the energy drink to form a palatable composition, wherein the palatable composition has an improved taste and / or off-flavor compared to energy drinks that do not contain the stated amount of 1,3-propanediol. The 1,3-propanediol mentioned above is a biologically produced 1,3-propanediol.

2. The method according to claim 1, wherein the bio-produced 1,3-propanediol has an ultraviolet absorption of less than 0.200 at 220 nm, an ultraviolet absorption of less than 0.075 at 250 nm, and an ultraviolet absorption of less than 0.075 at 275 nm.

3. The method according to claim 1 or claim 2, wherein the bio-produced 1,3-propanediol has a "b" color value of less than 0.15 and an absorbance of less than 0.050 at 275 nm.

4. The method according to any one of claims 1-2, wherein the 1,3-propanediol produced by the organism has a peroxide concentration of less than 10 ppm.

5. The method according to any one of claims 1-2, wherein the 1,3-propanediol produced by the organism has a total organic impurity concentration of less than 400 ppm.

6. The method according to any one of claims 1-2, wherein the 1,3-propanediol produced by the organism has a total organic impurity concentration of less than 300 ppm.

7. The method according to any one of claims 1-2, wherein the 1,3-propanediol produced by the organism has a total organic impurity concentration of less than 150 ppm.

8. The method according to claim 1, wherein the one or more acidic additives comprise malic acid, citric acid, or a combination thereof.

9. The method according to claim 1, wherein the one or more sweeteners comprise sucralose, sucrose, glucose, acesulfame potassium, aspartame, erythritol, high fructose corn syrup, or combinations thereof.

10. The method of claim 1, wherein the palatable composition further comprises vitamin A, vitamin C, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B7, vitamin B6, vitamin B9, vitamin B12, or a combination thereof.

11. The method of claim 1, wherein the palatable composition comprises 100 ppm to 1,100 ppm of 1,3-propanediol, 7,500 ppm to 12,500 ppm of malic acid, 2,000 ppm to 4,000 ppm of caffeine and 1,000 ppm to 3,000 ppm of sucralose.

12. The method of claim 1, wherein the palatable composition comprises 100 ppm to 1,100 ppm of 1,3-propanediol, 5,000 ppm to 7,000 ppm of citric acid, 500 ppm to 1,000 ppm of caffeine and 1,000 ppm to 3,000 ppm of sucralose.

13. An energy drink comprising: 1,3-propanediol in concentrations of 100 ppm to 1,100 ppm; One or more acidic additives in the range of 5,000 ppm to 15,000 ppm; Caffeine levels ranging from 250 ppm to 4,000 ppm; and One or more sweeteners in concentrations ranging from 600 ppm to 3,000 ppm. The 1,3-propanediol mentioned above is a biologically produced 1,3-propanediol.

14. The energy drink of claim 13, wherein the bio-produced 1,3-propanediol has an ultraviolet absorption of less than 0.200 at 220 nm, less than 0.075 at 250 nm, and less than 0.075 at 275 nm.

15. The energy drink according to claim 13 or 14, wherein the bio-produced 1,3-propanediol has a "b" color value of less than 0.15 and an absorbance of less than 0.050 at 275 nm.

16. The energy drink according to claim 13 or 14, wherein the bio-produced 1,3-propanediol has a peroxide concentration of less than 10 ppm.

17. The energy beverage according to claim 13 or 14, wherein the bio-produced 1,3-propanediol has a total organic impurity concentration of less than 400 ppm.

18. The energy beverage according to claim 13 or 14, wherein the bio-produced 1,3-propanediol has a total organic impurity concentration of less than 300 ppm.

19. The energy beverage according to claim 13 or 14, wherein the bio-produced 1,3-propanediol has a total organic impurity concentration of less than 150 ppm.

20. The energy drink of claim 13, wherein the one or more acidic additives are malic acid, citric acid, or a combination thereof.

21. The energy drink of claim 13, wherein the one or more sweeteners are sucralose, sucrose, glucose, acesulfame potassium, aspartame, erythritol, high fructose corn syrup, or a combination thereof.

22. The energy drink of claim 13, further comprising vitamin A, vitamin C, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B7, vitamin B6, vitamin B9, vitamin B12, or combinations thereof.

23. The energy drink of claim 13, wherein the energy drink comprises 100 ppm to 1,100 ppm of 1,3-propanediol, 7,500 ppm to 12,500 ppm of malic acid, 2,000 ppm to 4,000 ppm of caffeine and 1,000 ppm to 3,000 ppm of sucralose.

24. The energy drink of claim 13, wherein the energy drink comprises 100 ppm to 1,100 ppm of 1,3-propanediol, 5,000 ppm to 7,000 ppm of citric acid, 500 ppm to 1,000 ppm of caffeine and 1,000 ppm to 3,000 ppm of sucralose.

25. Use of 1,3-propanediol for improving the taste and / or off-flavor of an energy drink comprising 5,000 ppm to 15,000 ppm of one or more acidic additives, 250 ppm to 4,000 ppm of caffeine, and 600 ppm to 3,000 ppm of one or more sweeteners, wherein the 1,3-propanediol is present in the energy drink at 100 ppm to 1,100 ppm, and wherein the 1,3-propanediol is a biologically produced 1,3-propanediol.

26. The use according to claim 25, wherein the bio-produced 1,3-propanediol has an ultraviolet absorption of less than 0.200 at 220 nm, an ultraviolet absorption of less than 0.075 at 250 nm, and an ultraviolet absorption of less than 0.075 at 275 nm.

27. The use according to claim 25 or 26, wherein the bio-produced 1,3-propanediol has a "b" color value of less than 0.15 and an absorbance of less than 0.050 at 275 nm.

28. The use according to claim 25 or 26, wherein the bio-produced 1,3-propanediol has a peroxide concentration of less than 10 ppm.

29. The use according to claim 25 or 26, wherein the bio-produced 1,3-propanediol has a total organic impurity concentration of less than 400 ppm.

30. The use according to claim 25 or 26, wherein the bio-produced 1,3-propanediol has a total organic impurity concentration of less than 300 ppm.

31. The use according to claim 25 or 26, wherein the bio-produced 1,3-propanediol has a total organic impurity concentration of less than 150 ppm.

32. The use according to claim 25, wherein the one or more acidic additives are malic acid, citric acid, or a combination thereof.

33. The use according to claim 25, wherein the one or more sweeteners are sucralose, sucrose, glucose, acesulfame potassium, aspartame, erythritol, high fructose corn syrup, or a combination thereof.

34. The use according to claim 25, wherein the energy drink further comprises vitamin A, vitamin C, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B7, vitamin B6, vitamin B9, vitamin B12, or a combination thereof.

35. The use according to claim 25, wherein the energy beverage comprises 100 ppm to 1,100 ppm of 1,3-propanediol, 7,500 ppm to 12,500 ppm of malic acid, 2,000 ppm to 4,000 ppm of caffeine and 1,000 ppm to 3,000 ppm of sucralose.

36. The use according to claim 25, wherein the energy beverage comprises 100 ppm to 1,100 ppm of 1,3-propanediol, 5,000 ppm to 7,000 ppm of citric acid, 500 ppm to 1,000 ppm of caffeine and 1,000 ppm to 3,000 ppm of sucralose.

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