Sensory modifiers for foamable compositions

Abstract

1. A foamable composition having a foaming agent comprising an acid and a base, and a sensory modifier, such that when the foamable composition is added to an aqueous solution, the saltiness of the aqueous solution is reduced compared to the saltiness of the aqueous solution when an equivalent foamable composition lacking the sensory modifier is added.

Description

[Technical field]

[0001] (CROSS REFERENCE TO RELATED APPLICATIONS) This application claims the benefit of U.S. Provisional Patent Application No. 63 / 158,527, filed March 9, 2021, U.S. Provisional Patent Application No. 63 / 158,786, filed March 9, 2021, and U.S. Provisional Patent Application No. 63 / 187,572, filed May 12, 2021, each of which is incorporated by reference in its entirety herein. [Background technology]

[0002] Effervescent tablets and powders are commonly used by consumers for various applications. However, in some cases, consumers may perceive that the sensory and temporal taste profile of beverages prepared with effervescent tablets and powders is different from similar beverages without effervescent components. For example, beverages prepared from effervescent tablets and powders may have unfamiliar sensory characteristics such as increased saltiness, increased bitterness, and / or astringent and metallic tastes. These sensory characteristics may limit consumer preference for these products and limit the applications of effervescent compositions. Summary of the Invention

[0003] The present disclosure provides a composition containing an effervescent agent and a sensory modifier. The effervescent agent includes an acid and a base. The sensory modifier includes one or more compounds selected from the group consisting of dicaffeoylquinic acid or its salt, and monocaffeoylquinic acid, monoferuloylquinic acid, diferuloylquinic acid, monocoumaroylquinic acid, dicumaroylquinic acid, and salts thereof. When the composition is added to water or an aqueous solution, the saltiness of the resulting solution is reduced compared to the saltiness of an aqueous solution prepared using an equivalent composition lacking the sensory modifier. When the composition is added to water, the saltiness intensity value of the resulting solution is reduced by at least 1 unit, at least 2 units, at least 3 units, at least 4 units, or at least 5 units compared to the saltiness intensity value of an aqueous solution prepared using an equivalent composition lacking the sensory modifier, the saltiness intensity value being measured by a Standardized Saltiness Intensity Test.

[0004] The composition may be in the form of a tablet, cube, or powder. The composition may comprise at least 20% (by weight), at least 30% (by weight), at least 40% (by weight), at least 45% (by weight), or at least 50% (by weight) of the effervescent agent. The composition may comprise 20%-70% (by weight), 30%-65% (by weight), or 40%-60% (by weight) of the effervescent agent. The effervescent agent may comprise a ratio of acid to base of 0.25:1 to 3:1. The effervescent agent base may be selected from the group consisting of potassium bicarbonate, sodium bicarbonate, sodium carbonate, sodium sesquicarbonate, potassium carbonate, magnesium carbonate, calcium carbonate, and combinations thereof. The effervescent agent acid may be in the form selected from the group consisting of citric acid, aspartic acid, malic acid, adipic acid, tartaric acid, fumaric acid, succinic acid, sodium acid pyrophosphate, lactic acid, hexamic acid, amino acid hydrochlorides, acid salts thereof, acid anhydrides thereof, and combinations thereof.

[0005] The sensory modifier may be at least 1% (by weight), at least 2% (by weight), at least 3% (by weight), at least 4% (by weight), at least 5% (by weight), at least 6% (by weight), at least 7% (by weight), or at least 8% (by weight) of the composition. The sensory modifier may be 1% to 10% (by weight), 2% to 8% (by weight), or 3% to 6% (by weight) of the composition. The dicaffeoylquinic acid or dicaffeoylquinic salt may comprise at least one compound selected from the group consisting of 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid, and salts thereof. The sum of all dicaffeoylquinic acids and dicaffeoylquina salts present in the sensory modifier may comprise 10% by weight or more, 15% by weight or more, 20% by weight or more, 25% by weight or more, 30% by weight or more, 35% by weight or more, 40% by weight or more, 45% by weight or more, 50% by weight or more, 60% by weight or more, 70% by weight or more, 25-75% by weight, or 40-60% by weight of the total weight of the sensory modifier. The sensory modifier may comprise a monocaffeoylquina component selected from the group consisting of chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, and salts thereof. The sensory modifier may comprise a mono-caffeoyl quina component and a dicaffeoyl quina component, the mono-caffeoyl quina component and the dicaffeoyl quina component together comprising more than 50% (by weight), preferably more than 60% (by weight), more than 70% (by weight), more than 80% (by weight), more than 90% (by weight) or more than 95% (by weight) of the sensory modifier. The sensory modifier may contain, as a weight percentage on a dry weight basis of the sensory modifier, less than 0.3% (by weight) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid, or less than 0.05% (by weight) of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate, or acetic acid, or less than 0.05% (by weight) of chlorophyll, or less than 0.1% (by weight) of furan, furan-containing chemicals, theobromine, theophylline, or trigonelline.The sensory modifiers may include 0% (by weight) malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid, or 0% (by weight) chlorophyll.

[0006] The composition may additionally comprise a sweetener, preferably a high intensity sweetener, such as a steviol glycoside. The composition may comprise at least 2% (by weight), at least 3% (by weight), at least 4% (by weight), at least 5% (by weight), at least 6% (by weight), or at least 7% (by weight) of steviol glycoside. The steviol glycoside may comprise at least one of rebaudioside A, rebaudioside B, rebaudioside D, and rebaudioside M. The steviol glycoside may comprise at least 80% (by weight) of rebaudioside M, based on the total weight of steviol glycoside compounds in the effervescent composition.

[0007] The composition may additionally comprise a dry powder creamer, vitamins, minerals, antacids, electrolytes, analgesics, or combinations thereof. The composition may comprise at least 1% (by weight), at least 5% (by weight), at least 10% (by weight), at least 15% (by weight), at least 20% (by weight), at least 25% (by weight), or at least 30% (by weight) of a dry powder creamer, vitamins, minerals, antacids, electrolytes, analgesics, or combinations thereof.

[0008] For example, the disclosure provides a composition comprising a dry powdered creamer, a foaming agent comprising an acid and a base, and a sensory modifier. The composition may comprise at least 10% (by weight), at least 15% (by weight), at least 20% (by weight), at least 25% (by weight), or at least 30% (by weight) of the creamer. The composition may comprise 10%-60% (by weight), 15%-55% (by weight), 20%-50% (by weight), or 25%-45% (by weight) of the creamer. The creamer may comprise a non-dairy creamer. The creamer may comprise a lactose-free non-dairy creamer. The creamer may comprise a non-dairy creamer comprising powdered coconut milk, powdered almond milk, powdered soy milk, powdered rice milk, or combinations thereof. The creamer may comprise a dry animal milk powder.

[0009] The present invention also provides a beverage prepared by adding a composition comprising a foaming agent and a sensory modifier to water or an aqueous solution. The beverage may comprise 50 ppm to 1000 ppm of the sensory modifier. The beverage may comprise 75 ppm to 600 ppm of the sensory modifier. The beverage may comprise 100 ppm to 500 ppm of the sensory modifier. The beverage may comprise a sweetener. The beverage may comprise steviol glycosides. The beverage may be a coffee beverage. Upon addition of the composition to the water or aqueous solution, a foam may be formed. The foam may be formed over the top of the beverage. The foam may remain on the top of the beverage for at least 30 seconds, at least 1 minute, or at least 2 minutes after addition of the composition to the water or aqueous solution.

[0010] The present disclosure further provides a beverage product, for example a dry powder beverage, comprising a composition comprising an effervescent agent, the effervescent agent comprising an acid and a base, and a sensory modifier.

[0011] The present disclosure also provides a method for preparing a beverage with reduced saltiness. The method includes adding an effervescent composition comprising an effervescent agent and a sensory modifier to water or an aqueous solution to form a beverage composition, the effervescent composition comprising an acid and a base, the sensory modifier comprising one or more compounds selected from the group consisting of (i) dicaffeoylquinic acid or a salt thereof, and (ii) monocaffeoylquinic acid, monoferuloylquinic acid, diferuloylquinic acid, monocoumaroylquinic acid, dicumaroylquinic acid, and salts thereof, and the saltiness of the beverage composition is reduced compared to the saltiness of a beverage prepared with a comparable effervescent composition lacking the sensory modifier. The saltiness intensity value of the beverage is reduced by at least 1 unit, at least 2 units, at least 3 units, at least 4 units, or at least 5 units compared to the saltiness intensity value of a beverage prepared with a comparable effervescent composition lacking the sensory modifier, the saltiness intensity value being measured by a standardized saltiness intensity test. [Brief description of the drawings]

[0012] The drawings illustrate generally, by way of example, but not by way of limitation, various aspects discussed in the present document. [Figure 1] 1 shows a photograph of the effervescent coffee creamer tablet described in Example 4. [Diagram 2] 1 shows a photograph of an encapsulated coffee creamer tablet as described in Example 5. [Diagram 3] FIG. 1 shows a coffee beverage prepared with an encapsulated coffee creamer tablet according to Example 5. [Figure 4] 1 shows a coffee beverage approximately 1 minute after preparation with an encapsulated coffee creamer tablet according to Example 5. [Diagram 5] 1 shows a comparison of the 1.5 g tablets and 6 g cubes described in Example 4. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] Reference will now be made in detail to certain aspects of the disclosed subject matter, examples of which are illustrated in part in the accompanying drawings. While the disclosed subject matter will be described in conjunction with the enumerated claims, it will be understood that the illustrated subject matter is not intended to limit the claims to the disclosed subject matter.

[0014] In this document, the terms "a," "an," or "the" are used to include one or more than one, unless the context clearly dictates otherwise. The term "or" is used to refer to a non-exclusive "or" unless otherwise indicated. All publications, patents, and patent documents referenced in this document are incorporated herein by reference in their entirety as if each was individually incorporated by reference. In the event of inconsistent usage between this document and those documents so incorporated by reference, the usage in the incorporated references should be construed as supplementary to that of this document. In the case of irreconcilable discrepancies, the usage in this document shall control.

[0015] Values ​​expressed in range format should be interpreted flexibly to include not only the numerical values ​​expressly recited as the limits of the range, but also all individual numerical values ​​or subranges subsumed within the range as if each numerical value and subrange were expressly recited. For example, the range "about 0.1% to about 5%" or "about 0.1% to 5%" should be interpreted to include not only about 0.1% to about 5%, but also the individual values ​​(e.g., 1%, 2%, 3% and 4%) and subranges (e.g., 0.1% to 0.5%, 1.1% to 2.2%, 3.3% to 4.4%) within the recited range. The statement "about X to Y" has the same meaning as "about X to about Y" unless otherwise indicated. Similarly, the statement "about X, Y, or about Z" has the same meaning as "about X, about Y, or about Z" unless otherwise indicated.

[0016] Unless expressly stated, parts per million (ppm), percentages, and ratios are by weight. Percentages by weight are hereinafter also referred to as weight % or % (weight).

[0017] The present disclosure relates to various effervescent compositions having improved sensory properties, such as reduced saltiness and / or reduced bitterness. The present disclosure further relates to beverages produced with the effervescent compositions, the beverages having improved sensory properties, such as reduced saltiness and / or reduced bitterness. The present disclosure also generally relates to sensory modifiers and their uses. In various embodiments, the sensory modifier comprises one or more caffeoyl-substituted quinic acids and salts thereof. The present disclosure further relates to methods of reducing undesirable properties associated with various salt components, providing improved compositions compared to salt compositions that do not include the sensory modifiers described herein.

[0018] Foamable Composition The present disclosure provides compositions containing effervescent agents and various improvements that serve to modify their sensory perception in use. In general, effervescent agents in effervescent compositions include acids and bases. Effervescent agents are activated when dry effervescent agents come into contact with water or aqueous solutions. For example, when dry effervescent agents are dissolved or dissociated in a glass of water, juice, or other beverages (e.g., coffee beverages). When dissolved or dissociated in aqueous or water solutions, the acid and base components of the effervescent agent react to release gas into the solution, preferably as discrete bubbles, e.g., carbon dioxide bubbles, thus effervescent the solution.

[0019] As used herein, the terms "effervescent" and "foaming" are used interchangeably and refer to the escape or release of gas from an aqueous solution and any foaming or effervescence resulting from said gas release. Generally, foaming produces visible bubbles of the escaped gas, which may increase or change with agitation.

[0020] As used herein, the term "foaming agent" refers to a composition that, upon contact with water or an aqueous solution, causes the resulting solution to foam. Generally, foaming agents are acids and bases that, upon contact with water or an aqueous solution, release bubbles of carbon dioxide.

[0021] As used herein, the term "solid foamable composition" refers to a dry solid composition containing a foaming agent, which when said solid composition is contacted with water or an aqueous solution, causes the resulting solution to foam. The solid foamable composition may be in the form of a powder, tablet, cube, etc.

[0022] The foamable compositions described herein may comprise at least 20% by weight, at least 30% by weight, at least 40% by weight, at least 45% by weight, or at least 50% by weight of the foaming agent. The foamable compositions may comprise 20%-70% by weight, 30%-65% by weight, or 40%-60% by weight of the foaming agent.

[0023] The effervescent agent comprises an acid and a base. The acid and base can be present in the effervescent agent in any suitable weight or molar ratio (e.g., 0.25:1 to 3:1). The weight ratio of the acid to the base in the effervescent agent depends on the chemical properties of the particular acid and base selected. Those skilled in the art will recognize how to formulate a suitable combination of acid and base to form an effervescent agent, for example, in a molar ratio of acid to base such that the equilibrium reaction produces water and carbon dioxide, from which the weight ratio can be calculated based on the molecular weight of the acid and base.

[0024] Suitable acids for use in effervescent agents can include any acid that is safe for human consumption, including acids that are generally recognized as safe (GRAS) by the U.S. Food and Drug Administration. For example, suitable acids for use in effervescent agents can include, but are not limited to, citric acid, aspartic acid, malic acid, adipic acid, tartaric acid, fumaric acid, succinic acid, sodium acid pyrophosphate, lactic acid, hexamic acid, amino acid hydrochlorides, acid salts thereof, acid anhydrides thereof, and combinations thereof. The acid of the effervescent agent can be selected from the group consisting of citric acid, aspartic acid, malic acid, adipic acid, tartaric acid, fumaric acid, succinic acid, sodium acid pyrophosphate, lactic acid, hexamic acid, amino acid hydrochlorides, acid salts thereof, acid anhydrides thereof, and combinations thereof. In some embodiments, the effervescent acid is at least one of citric acid, aspartic acid, malic acid, adipic acid, tartaric acid, fumaric acid, succinic acid, sodium acid pyrophosphate, lactic acid, hexamic acid, amino acid hydrochlorides, acid salts thereof, acid anhydrides thereof, and combinations thereof. In some embodiments, the effervescent acid is selected from the group consisting of citric acid, aspartic acid, malic acid, adipic acid, tartaric acid, fumaric acid, and succinic acid. In some embodiments, the effervescent acid comprises citric acid, aspartic acid, malic acid, adipic acid, tartaric acid, fumaric acid, or succinic acid. In some embodiments, the acid is citric acid. The foamable composition may comprise at least 2% by weight, at least 5% by weight, at least 10% by weight, at least 15% by weight, at least 20% by weight, at least 25% by weight, at least 30% by weight, at least 40% by weight, or at least 45% by weight of acid. The foamable composition may comprise between 2% and 60% by weight, between 5% and 50% by weight, between 10% and 45% by weight, or between 15% and 40% by weight of acid.

[0025] Bases suitable for use in effervescent agents can include any base that is safe for human consumption, including acids that are generally recognized as safe (GRAS) by the U.S. Food and Drug Administration. For example, bases suitable for use in effervescent agents can include, but are not limited to, metal carbonate bases, such as potassium bicarbonate, sodium bicarbonate, sodium carbonate, sodium sesquicarbonate, potassium carbonate, calcium carbonate, magnesium carbonate, zinc carbonate, and combinations thereof. The base of the effervescent agent can be selected from the group consisting of potassium bicarbonate, sodium bicarbonate, sodium carbonate, sodium sesquicarbonate, potassium carbonate, calcium carbonate, magnesium carbonate, zinc carbonate, and combinations thereof. The base of the effervescent agent can be at least one of potassium bicarbonate, sodium bicarbonate, sodium carbonate, sodium sesquicarbonate, potassium carbonate, calcium carbonate, magnesium carbonate, zinc carbonate, and combinations thereof. In some embodiments, the base is selected from the group consisting of potassium bicarbonate, sodium bicarbonate, sodium carbonate, sodium sesquicarbonate, potassium carbonate, and combinations thereof. In some embodiments, the base of the effervescent agent includes potassium bicarbonate, sodium bicarbonate, sodium carbonate, sodium sesquicarbonate, potassium carbonate, and combinations thereof. In some embodiments, the base is potassium bicarbonate or sodium bicarbonate. The effervescent composition may include at least 2% (by weight), at least 5% (by weight), at least 10% (by weight), at least 15% (by weight), at least 20% (by weight), at least 25% (by weight), at least 30% (by weight), at least 40% (by weight), or at least 45% (by weight) of the base. The effervescent composition may include 2% to 60% (by weight), 5% to 50% (by weight), 10% to 45% (by weight), or 15% to 40% (by weight) of the base.

[0026] Sensory Modifiers A sensory modifier is a compound or composition that, at a particular amount, changes the sensory characteristics or sensory properties of a consumable, e.g., beverage, food product, etc. Non-limiting examples of sensory characteristics that a sensory modifier may change include bitterness, sourness, numbness, astringency, metallicity, sweet aftertaste, dryness, sweetness, the temporal aspect of sweetness, and flavor impressions, such as licorice, vanilla, prune, cotton candy, and molasses flavor impressions. Sensory modifiers may enhance a sensory characteristic, such as enhancing sweetness, suppress a sensory characteristic, such as reducing bitterness or reducing saltiness, or change the temporal aspect of a sensory characteristic, for example, by reducing sweetness linger, or a combination thereof. In some aspects, the amount used in a salt composition having a sodium salt, a potassium salt, a magnesium salt, or a combination thereof and one or more sensory modifiers changes at least one sensory characteristic, for example, the combination may have a reduced bitter taste or a reduced salty taste compared to a salt composition without the sensory modifier, and the resulting sensory characteristic in the composition is better than expected.

[0027] The present disclosure provides a sensory modifier comprising one or more caffeoyl-substituted quinic acids and their salts. In various embodiments, the caffeoyl-substituted quinic acids comprise esters obtained from the carboxylic acid of caffeic acid and the alcohol of quinic acid. "Caffeoyl-substituted quinic acids" or "caffeoylquinic acids" as those terms are used herein include mono-caffeoylquinic acids and dicaffeoylquinic acids and their salts. Mono-caffeoylquinic acids comprise esters obtained from a single caffeic acid and quinic acid (e.g., chlorogenic acid (5-O-caffeoylquinic acid), neochlorogenic acid (3-O-caffeoylquinic acid), and cryptochlorogenic acid (4-O-caffeoylquinic acid)). Dicaffeoylquinic acids include esters derived from two caffeic acids and quinic acid (e.g., 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid). Thus, the sensory modifiers include both the acid and salt forms of caffeoyl-substituted quinic acids. The free acid forms of various caffeoyl-substituted quinic acids are shown in Table 1.

[0028] [Table 1]

[0029] In various embodiments, the sensory modifier is quinic acid, caffeic acid, ferulic acid, sinapic acid, p-coumaric acid, esters of quinic acid, esters of caffeic acid, esters of ferulic acid, esters of sinapic acid, esters of p-coumaric acid, esters of caffeic acid and quinic acid, esters of caffeic acid and quinic acid containing a single caffeic acid moiety, esters of caffeic acid and quinic acid containing two or more caffeic acid moieties, esters of ferulic acid and quinic acid, esters of ferulic acid and quinic acid containing a single ferulic acid moiety, esters of ferulic acid and quinic acid containing two or more ferulic acid moieties, esters of sinapic acid and quinic acid, esters of sinapic acid and quinic acid containing a single sinapic acid moiety. and / or one or more of the following: esters of sinapic acid and quinic acid containing two or more sinapic acid moieties, esters of p-coumaric acid and quinic acid, esters of p-coumaric acid and quinic acid containing a single p-coumaric acid moiety, esters of p-coumaric acid and quinic acid containing two or more p-coumaric acid moieties, di-esters of quinic acid containing one caffeic acid moiety and one ferulic acid moiety, caffeic acid esters of 3-(3,4-dihydroxyphenyl)lactic acid, caffeic acid esters of tartaric acid, caffeic acid esters of tartaric acid containing two or more caffeic acid moieties, and / or their isomers, and the corresponding salts.

[0030] In some embodiments, the sensory modifier is chlorogenic acid (5-O-caffeoylquinic acid), neochlorogenic acid (3-O-caffeoylquinic acid), cryptochlorogenic acid (4-O-caffeoylquinic acid), 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid, 5,6-dicaffeoylquinic acid, 6,7-dicaffeoylquinic acid, 7,8-dicaffeoylquinic acid, 8,9-dicaffeoylquinic acid, 9,10-dicaffeoylquinic acid, 10,11-dicaffeoylquinic acid, 11,12-dicaffeoylquinic acid, 12,13-dicaffeoylquinic acid, 13,14-dicaffeoylquinic acid, 14,15-dicaffeoylquinic acid, 15,16-dicaffeoylquinic acid, 17,18-dicaffeoylquinic acid, 19,19-dicaffeoylquinic acid, 20,21-dicaffeoylquinic acid, 22,23-dicaffeoylquinic acid, 24,25-dicaffeoylquinic acid, 25,26-dicaffeoylquinic acid, 26,27-dicaffeoylquinic acid, 27,28-dicaffeoylquinic acid, 28,29-dicaffeoylquinic acid, 29,30-dicaffeoylquinic acid, 30,31-dicaffeoylquinic acid, 31,32-dicaffeoylquinic acid, 32,33-dicaffeoylquinic acid, 33,34-dicaffeoylquinic acid, 34,35 The active ingredient(s) include one or more of quinic acid, 3-O-feruloyl quinic acid, 4-O-feruloyl quinic acid, 5-O-feruloyl quinic acid, 1,3-diferuloyl quinic acid, 1,4-diferuloyl quinic acid, 1,5-diferuloyl quinic acid, 3,4-diferuloyl quinic acid, 3,5-diferuloyl quinic acid, 4,5-diferuloyl quinic acid, rosmarinic acid, caftaric acid (monocaffeoyl tartaric acid), chicoric acid (dicaffeoyl tartaric acid) and salts, and / or their isomers and the corresponding salts.

[0031] In some embodiments, the sensory modifier consists essentially of one or more compounds selected from the list consisting of chlorogenic acid (5-O-caffeoylquinic acid), neochlorogenic acid (3-O-caffeoylquinic acid), cryptochlorogenic acid (4-O-caffeoylquinic acid), 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid, and any combinations thereof, their isomers, and the corresponding salts. In various embodiments, one or more alcohols of the caffeoyl moiety are substituted with hydrogen or with C1-C10 alkyl (e.g., methyl, ethyl, propyl, etc.), C1-C10 alkenyl, C6-C10 aryl, C2-C10 acyl, acrylate, caffeoyl, o-coumaroyl, p-coumaroyl, m-coumaroyl, cinnamoyl, 4-hydroxycinnamoyl, feruloyl, iso-feruloyl, sinapoyl, galloyl, sulfate, phosphate, or phosphonate. Thus, modified and substituted caffeic acid moieties result in cinnamic acid, o-coumaroyl, p-coumaric acid, m-coumaric acid, ferulic acid, and their acyl and ester forms. In various aspects, one or more alcohols of the quinic acid moiety are substituted with C1-C10 alkyl (e.g., methyl, ethyl, propyl, etc.), C1-C10 alkenyl, C6-C10 aryl, C2-C10 acyl, acrylate, caffeoyl, o-coumaroyl, p-coumaroyl, m-coumaroyl, cinnamoyl, 4-hydroxycinnamoyl, feruloyl, iso-feruloyl, sinapoyl, galloyl, sulfate, phosphate, or phosphonate.

[0032] The sensory modifier may include one or more of caffeic acid esters of 3-(3,4-dihydroxyphenyl)lactic acid, caffeic acid esters of tartaric acid, ferulic acid esters of quinic acid, or any other optionally substituted cinnamoyl esters of quinic acid other than caffeoylquinic acid. Examples of ferulic acid esters of quinic acid include 3-O-feruloylquinic acid, 4-O-feruloylquinic acid, 5-O-feruloylquinic acid, 1,3-diferuloylquinic acid, 1,4-diferuloylquinic acid, 1,5-diferuloylquinic acid, 3,4-diferuloylquinic acid, 3,5-diferuloylquinic acid, 4,5-diferuloylquinic acid, and combinations thereof. An example of a caffeic acid ester of 3-(3,4-dihydroxyphenyl)lactic acid is rosmarinic acid. Examples of caffeic acid esters of tartaric acid include chicoric acid (dicaffeoyl tartaric acid) and caftaric acid (monocaffeoyl tartaric acid), and combinations thereof.

[0033] In an alternative embodiment, the sensory modifier is a mixture of one or more of caffeic acid esters of 3-(3,4-dihydroxyphenyl)lactic acid, caffeic acid esters of tartaric acid, ferulic acid esters of quinic acid, or any other optionally substituted cinnamoyl esters of quinic acid other than caffeoylquinic acid. Such sensory modifiers also include salts thereof, such that they have a salt fraction and an acid fraction. Thus, it is further envisioned that each of the various embodiments described herein relating to caffeoylquinic acid and other sensory modifiers may be equally applicable to this alternative.

[0034] Caffeic acid has the following structure:

[0035] [ka]

[0036] Quinic acid has the following structure:

[0037] [ka]

[0038] The structure provided above is D-(-)-quinic acid, and the numbers shown correspond to the current IUPAC numbering.

[0039] In various embodiments, the sensory modifier may be enriched with one or more of caffeic acid, monocaffeoylquinic acid, and dicaffeoylquinic acid. The term "enriched" refers to an increase in the amount of one of caffeic acid, monocaffeoylquinic acid, and dicaffeoylquinic acid compared to one or more other compounds present in the sensory modifier. Sensory modifiers enriched with one or more of caffeic acid, monocaffeoylquinic acid, and dicaffeoylquinic acid can modify the sensory properties of the salt composition.

[0040] One or more dicaffeoylquinic acid enriched sensory modifiers can modify the sensory properties of the salt composition. The dicaffeoylquinic acid enriched sensory modifiers can contain, as a percentage of the total weight of the sensory modifier, 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, 50% or more, 60% or more, 70% or more, or 80% or more, or 90% or more dicaffeoylquinic acid.

[0041] In various embodiments, at least or about 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or at least or about 50% by weight of the total sensory modifier can be mono-caffeoylquinic acid and its salts. In various embodiments, at least or about 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or at least or about 50% by weight of the total sensory modifier can be chlorogenic acid (5-O-caffeoylquinic acid) and its salts. In various embodiments, at least or about 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or at least or about 50% by weight of the total sensory modifier can be neochlorogenic acid (3-O-caffeoylquinic acid) and its salts. In various aspects, at least or about 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or at least or about 50% by weight of the total sensory modifiers can be chlorogenic acid (4-O-caffeoylquinic acid) and salts thereof.

[0042] In various further embodiments, at least or about 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or at least or about 50% by weight of the total sensory modifier may be 1,3-dicaffeoylquinic acid and salts thereof. In various embodiments, at least or about 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or at least or about 50% by weight of the total sensory modifier may be 1,4-dicaffeoylquinic acid and salts thereof. In various embodiments, at least or about 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or at least or about 50% by weight of the total sensory modifier may be 1,5-dicaffeoylquinic acid and salts thereof. In various embodiments, at least or about 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or at least or about 50% by weight of the total sensory modifier can be 3,4-dicaffeoylquinic acid and salts thereof. In various embodiments, at least or about 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or at least or about 50% by weight of the total sensory modifier can be 3,5-dicaffeoylquinic acid and salts thereof. In various embodiments, at least or about 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or at least or about 50% by weight of the total sensory modifier can be 4,5-dicaffeoylquinic acid and salts thereof.

[0043] The sensory modifier may, for example, have a weight ratio of total monocaffeoylquinic acids and salts to total dicaffeoylquinic acids and salts of from 20:1 to 1:20, such as from 3:1 to 1:20. In various embodiments, the sensory modifier has a weight ratio of monocaffeoylquinic acid and salts thereof:dicaffeoylquinic acid and salts thereof of 15:1 to 1:15, 10:1 to 1:10, 5:1 to 1:5, 3:1 to 1:3, 2:1 to 1:2, 1.5:1 to 1:1.5, 5:1 to 1:1, 3:1 to 1:1, 2:1 to 1:1, 1.5:1 to 1:1.1, 1:1 to 1:20, 1:1 to 1:15, 1:1 to 1:10, 1:5 to 1:20, 1:5 to 1:15, 1:5 to 1:10, 1:2 to 1:20, 1:2 to 1:15, 1:2 to 1:10, 1:2 to 1:5, 1:1 to 1:3, 1:1 to 1:2, or 1:1 to 1:1.5. In some embodiments, the sensory modifier has a greater amount by weight of dicaffeoylquinic acid and salts of dicaffeoylquinic acid compared to the amount of monocaffeoylquinic acid and salts of monocaffeoylquinic acid, hi various embodiments, the sensory modifier has a ratio of monocaffeoylquinic acid:dicaffeoylquinic acid (including salts thereof) of about 1:1.

[0044] The sensory modifiers provided herein may contain a portion in salt form (corresponding to the "salt fraction") and a portion in acid form (corresponding to the "acid fraction"). In various embodiments, the salt fraction comprises at least 50% by weight of the entire sensory modifier. In various embodiments, the sensory modifier comprises a salt fraction and an acid fraction, the salt fraction comprises one or more of a salt of monocaffeoylquinic acid and a salt of dicaffeoylquinic acid, the acid fraction comprises one or more of monocaffeoylquinic acid and dicaffeoylquinic acid, and the salt fraction comprises at least 50% by weight of the entire sensory modifier.

[0045] For example, the salt fraction comprises at least or about 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, or at least or about 90% by weight of the total sensory modifier. In further embodiments, the salt fraction comprises about 60%, 65%, 70%, 75%, 80%, 85% (or less), or about 90% (or less) by weight of the total sensory modifier. In still further embodiments, the salt fraction comprises 50%-90%, 50%-80%, 50%-75%, 60%-90%, 60%-80%, 65%-80%, or 65%-75% by weight of the total sensory modifier. Unless otherwise specified, the weight percentage of the salt fraction should be calculated including the equilibrium cationic species.

[0046] In further examples, the salt fraction comprises at least or about 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, or at least or about 45% by weight of the total sensory modifier. In further embodiments, the acid fraction comprises about 10%, 15%, 20%, 25%, 30%, 35%, 40% (or less), or less than about 50% by weight of the total sensory modifier. In still further embodiments, the acid fraction comprises from 5% to 50%, 10% to 50%, 15% to 50%, 20% to 50%, 5% to 40%, 10% to 40%, 15% to 40%, 20% to 40%, 5% to 35%, 10% to 35%, 15% to 35%, 20% to 35%, 5% to 30%, 10% to 30%, 15% to 30%, 20% to 30%, 5% to 20%, 10% to 20%, 15% to 20%, 5% to 15%, 10% to 15%, or 5% to 10% by weight of the total sensory modifier.

[0047] In various aspects, for example, in an aqueous solution, the salt form of the whole sensory modifier exists in equilibrium with the acid form. For example, a particular salt form molecule can be protonated and thus converted to the acid form, and an acid form molecule can be deprotonated to produce the salt form. After approaching or achieving equilibrium, such interactions do not substantially change the overall weight percentage of a given form or fraction of the whole sensory modifier. For example, a composition having a salt fraction of 50% or more by weight of the whole sensory modifier can maintain the same proportions of salt and acid fractions, even though various compounds may exchange from one fraction to another.

[0048] In some cases, the equilibrium between the salt and acid forms may shift in response to the addition of components to the composition. For example, the addition of a buffer, salt, acid, or base may shift the equilibrium in favor of the salt or acid fraction, thus changing the weight percentage of the composition.

[0049] In various other embodiments, for example in a solid composition, the salt form and the acid form may be in the solid state, and the ratio between the salt form and the acid form may not change. It should be understood that in various embodiments, the ratio of the salt fraction to the acid fraction in a solid composition, such as a granular salt composition, may be different from the ratio in the resulting solution to which the solid composition is added. For example, in some embodiments, the solid state salt composition, upon dissolution or disintegration, provides a solution having at least 50% by weight of the sensory modifier in salt form.

[0050] Effective amount of sensory modifier The compositions of the present disclosure include a sensory modifier in an amount effective to reduce the salty taste intensity of the foamable composition when added to water or an aqueous solution.

[0051] A sensory panel can be used, for example, to determine the magnitude of bitterness reduction or shift in its temporal profile, thereby quantifying the amount of sensory modifier effective in reducing said bitterness. A sensory panel is a scientific and reproducible method that is essential to the food and beverage industry. A sensory panel includes a group of two or more individual panelists. The panelists are trained according to industry-recognized practices to avoid the influence of personal subjectivity and enhance reproducibility. For example, a panelist may objectively evaluate the sensory attributes of a test product, but may not provide subjective attributes such as personal preferences. In various aspects, a sensory panel can be conducted with two, three, four, five, six, or more panelists, who identify and agree on a vocabulary of sensory attributes for a given set of samples. After evaluating a particular sample, the panelists can assign a numerical intensity score for each attribute using an intensity scale. For example, the intensity scale can range from 0 to 6 (i.e., 0=not detectable, 1=trace, 2=slight, 3=moderate, 4=clear, 5=strong, 6=extreme), 0 to 9 (i.e., 0=not detectable, 1=trace, 2=faint, 3=slight, 4=mild, 5=moderate, 6=clear, 7=strong, 8=very strong, 9=extreme), or 0 to 15, where 0 corresponds to the absence of the attribute and 6, 9, or 15 correspond to the upper extreme occurrence of the attribute, respectively. The panel may use a roundtable consensus approach, or the panelists may score and rate the sensory attributes individually. Either format may further include a panel leader who directs the consideration of terminology and instructs the panel to rate specific products and attributes. In other embodiments, a trained sensory panel may be utilized to evaluate specific attributes using descriptive analysis or time-intensity methodology.

[0052] As used herein, "panelists" refers to highly trained, professional tasters, such as those commonly used for sensory methodologies such as descriptive analysis, and / or experienced tasters familiar with the sensory properties being tested. In some aspects, the panelists may be trained panelists. Trained panelists are trained to understand the terms and sensory phenomena associated with those sensory properties related to the products being tested, and are aligned with the use of common descriptors (i.e., sensory vocabulary) for those sensory properties of interest. For example, a trained panelist testing a given composition will understand the terms and sensory properties associated with said composition, such as salty, sour, bitter, astringent, mouthfeel, sour, etc. A trained panelist has been trained on a reference sample that corresponds to the sensory property being tested, and will therefore be calibrated to recognize and quantitatively evaluate such standards. In some aspects, the panelists may be experienced tasters.

[0053] As used herein, "round table consensus approach" refers to a sensory panel assay methodology in which panelists consider sensory attributes and intensities before mutually agreeing on an intensity score and attribute characterization for the particular sensory attribute being assayed. A sensory panel using the round table consensus approach may include two, three, four, five, six, or more panelists. The consensus intensity scale may range from 0 to 6 (i.e., 0=not detectable, 1=trace, 2=slight, 3=moderate, 4=definite, 5=strong, 6=extreme) or 0 to 9 (i.e., 0=not detectable, 1=trace, 2=faint, 3=slight, 4=mild, 5=moderate, 6=definite, 7=strong, 8=very strong, 9=extreme). For a given set of samples, panelists identify and agree on a vocabulary of sensory attributes, including, where applicable, a reference sample or standardized sample (also referred to as a sensory anchor) for the particular sensory attribute. The reference sample used for a given sensory attribute will depend on the sample being assayed and the sensory attribute vocabulary determined by the panel. A person skilled in the art will recognize the appropriate vocabulary and reference or standard samples required for the sensory evaluation of a given sample.

[0054] In some embodiments, samples are scored and evaluated independently by panelists after they have agreed or been instructed on the vocabulary of sensory attributes and intensity scores, including assay-specific calibration against reference samples (also referred to as sensory anchors) for specific sensory attributes, if applicable. Examples of common reference samples are described below. Panelists can evaluate samples in duplicate and can be blinded to the sample they are testing. Samples to be tested can be provided to panelists in random or sequential order. In some embodiments, samples can be tested by panelists using a randomized balanced sequential order. The scores from individual panelists are then evaluated using standard statistical analysis methods to determine an average sensory intensity score. Those skilled in the art will recognize the appropriate vocabulary and reference or standard samples required for the sensory evaluation of a given sample, as well as the appropriate statistical analysis methods.

[0055] As used herein, "randomized balanced sequential order" refers to an order in which samples are presented, where the order is randomized, but all possible orders of samples are presented across all panelists to remove bias for samples being tested in a particular order. For example, in a randomized balanced sequential order of two samples, a given panelist will have an equal chance of receiving sample 1 before sample 2 and receiving sample 2 before sample 1. In an example involving three samples (i.e., samples 1, 2, and 3), the randomized balanced sequential order would include an equal chance of the panelist receiving samples in the following order: (i) 1, 2, 3; (ii) 1, 3, 2; (iii) 2, 1, 3; (iv) 2, 3, 1; (v) 3, 2, 1; (vi) 3, 1, 2.

[0056] The sensory properties of a given composition can be evaluated in comparison with one or more reference or anchor samples. For example, a sodium chloride solution can be used by an experienced panelist as a salty anchor to evaluate the relative intensity of saltiness for a given composition, a sucrose solution can be used by an experienced panelist as a sweet anchor to evaluate the relative intensity of sweetness for a given composition, a citric acid solution can be used by an experienced panelist as a sour anchor to evaluate the relative intensity of sourness for a given composition, a caffeine solution can be used by an experienced panelist as a bitter anchor to evaluate the relative intensity of bitterness for a given composition, and a monosodium glutamate (MSG) solution can be used by an experienced panelist as a umami anchor to evaluate the relative intensity of umami for a given composition. The experienced panelist can be presented with a solution for evaluating the sensory properties, for example, a 10-20 mL sample. Panelists dispense approximately 3-4 mL of each solution into their mouth, dispersing the solution by moving their tongues, and recording the value of the particular sensory attribute being tested. If multiple solutions are tested during a session, panelists may wash their palate with water between samples. Roundtable ratings of, for example, salty, sweet, sour, umami, etc., can be assigned a scale of 0-9, where a score of 0 indicates no saltiness and a score of 9 indicates extreme saltiness (0=not detectable, 1=trace, 2=faint, 3=slight, 4=mild, 5=moderate, 6=definite, 7=strong, 8=very strong, 9=extreme). Comparable scales and methodologies can be used for the sensory attributes of sweet, bitter, sour, and umami.

[0057] As a further example, the saltiness of the solutions may be tested by a panel of at least two individuals experienced in sensory testing. The panelists may use a standard range of 0.18%, 0.2%, 0.35%, 0.5%, 0.567%, 0.6%, 0.65%, and 0.7% sodium chloride solutions, which correspond to saltiness intensity values ​​of 2, 2.5, 5, 8.5, 10, 11, 13, and 15, respectively. For each test solution, an experienced panelist dispenses approximately 3.5 mL of each solution into his or her mouth, disperses the solution by moving the tongue, and records a saltiness intensity value of 0 to 15 for each solution based on a comparison with the aforementioned standard sodium chloride solution. Between tasting the solutions, the panelists may rinse their palate with water. Panelists are also free to taste standard 0.18%, 0.2%, 0.35%, 0.5%, 0.567%, 0.6%, 0.65%, and 0.7% sodium chloride solutions between tasting the test solutions to ensure that the saltiness intensity values ​​recorded are accurate relative to the scale of the standard sodium chloride solutions. This test, measured in water at 22° C. (e.g., room temperature), is referred to herein as the "Standardized Saltiness Intensity Test."

[0058] A control sample is typically used as a reference point or for comparison purposes. For example, a control sample may be used to qualify the effectiveness of a sensory modifier. A control sample may be a composition such as a solution that includes a foaming agent component but no sensory modifier is present. Other than the sensory modifier, the control sample should be otherwise identical and contain the same foaming agent component at the same concentration in the resulting solution. Other standard samples, such as standard samples used to evaluate the intensity of sensory attributes, are commonly used in sensory panels. In other aspects, the control sample may be a modified control sample that contains a different sensory modifier, such as a competing sensory modifier.

[0059] The present disclosure is not limited to sensory testing by experienced or trained panelists. For example, untrained panelists can be used. However, in the case of untrained panelists, more panelists are needed to provide reproducible results, which typically focus on subjective characteristics such as preference or overall liking. Similarly, untrained panelists can be asked to evaluate the relative change of a given sensory characteristic between two samples. For example, a particular sample is more or less salty than a reference sample.

[0060] Illustrative sensory assays and testing criteria for further sensory characteristics are described in the Examples provided in this disclosure.

[0061] Further description of round table sensory panels and sensory testing can be found in International Application No. PCT / US2018 / 054743, published April 11, 2019 as WO 2019 / 071220, International Application No. PCT / US2018 / 054691, published April 11, 2019 as WO 2019 / 071182, U.S. Patent Application Publication No. PCT / US2019 / 0223481, published July 2, 2019 as WO 2019 / 0223481, and U.S. Patent Application Publication No. PCT / US2018 / 054743, published April 11, 2019 as WO 2019 / 071220, No. 16 / 373,206, published on July 5, 2019 as U.S. Patent Application Publication No. 2019 / 0223483, U.S. Application No. 16 / 374,422, published on July 25, 2019 as U.S. Patent Application Publication No. 2019 / 0223483, and International Application No. PCT / US2020 / 026524, published on October 15, 2020 as WO 2020 / 210118, each of which is incorporated by reference in its entirety herein.

[0062] In some embodiments, the amount of sensory modifier effective to reduce saltiness may be an amount effective to reduce the saltiness intensity by at least 0.5, 1, 1.5, 2, or at least 2.5 units, as compared to the bitterness intensity in a comparable composition lacking the sensory modifier. The saltiness intensity score is determined by at least three trained panelists tasting the salty compositions using a round table methodology using a scale of 0 to 9, with a score of 0 indicating no saltiness and 9 indicating extreme saltiness intensity (i.e., 0=not detectable, 1=trace, 2=faint, 3=slight, 4=mild, 5=moderate, 6=definite, 7=strong, 8=very strong, 9=extreme). In some embodiments, the saltiness may be reduced by at least 2 units, at least 3 units, or at least 4 units. Similar evaluation processes can be used to score other sensory attributes of the compositions described herein.

[0063] In some embodiments, an amount of a sensory modifier effective to reduce saltiness can be an amount effective to reduce the saltiness intensity score by at least 0.5, 1, 1.5, 2, or at least 2.5 units compared to the saltiness intensity in a comparable composition lacking the sensory modifier. The saltiness intensity score can be determined as the average bitterness intensity score from at least seven panelists trained in sensory evaluation upon randomized balanced sequential order evaluation of samples using a scale of 0 to 15, with a score of 0 indicating no saltiness and 15 indicating extreme saltiness intensity. In some embodiments, the saltiness can be reduced by at least 2 units, at least 3 units, at least 4 units, at least 5 units, at least 6 units, at least 7 units, or more.

[0064] In some embodiments, the amount of sensory modifier effective to reduce saltiness can be an amount effective to reduce a saltiness intensity value by at least 1 unit as measured by a standardized saltiness intensity test with at least four sensory panelists. In other embodiments, the amount effective to reduce saltiness includes an amount effective to reduce a saltiness intensity value by at least 1 unit, 2 units, 3 units, 4 units, 5 units, 6 units, or more. In other embodiments, the amount effective to reduce saltiness includes an amount effective to reduce a saltiness intensity value to less than 7, 6, 5, 4, 3, or 2 units. In some embodiments, the amount effective to reduce saltiness includes an amount effective to reduce a saltiness intensity value to zero.

[0065] The foamable composition can have various amounts of sensory modifiers. Sensory modifiers can be present in the foamable composition in any amount desired for a particular use. For example, sensory modifiers can be present in the dry foamable composition at a total concentration of about 0.5% (wt) to about 20.0% (wt), about 1.0% (wt) to about 15.0% (wt), or about 1.5% (wt) to about 10.0% (wt). In some embodiments, the sensory modifier is 1% to 10% (wt), 2% to 8% (wt), or 3% to 6% (wt) of the foamable composition. In some embodiments, the sensory modifier may be present in the dry foamable composition at a total concentration of at least 0.5%, 1.0%, 1.5%, 2.0%, 3.0%, 4.0%, 5.0%, 6.0%, 7.0%, 8.0%, 9.0%, or at least 10% by weight of the composition. In some embodiments, the sensory modifier is at least 1% (by weight), at least 2% (by weight), at least 3% (by weight), at least 4% (by weight), at least 5% (by weight), at least 6% (by weight), at least 7% (by weight), or at least 8% (by weight) of the foamable composition.

[0066] The dry foamable composition may include an amount of sensory modifier such that when the dry foamable composition is added to an aqueous solution, the sensory modifier is present in the aqueous solution in an amount desired for a particular application. For example, the sensory modifier may be present in the aqueous solution at a total concentration of about 1 ppm to about 1000 ppm or about 1 ppm to about 2000 ppm. In some embodiments, the sensory modifier may be present in the aqueous solution at a total concentration of about 100 ppm to about 2000 ppm, about 200 ppm to about 2000 ppm, 300 ppm to about 2000 ppm, 400 ppm to about 2000 ppm, 500 ppm to about 2000 ppm, 600 ppm to about 2000 ppm, 700 ppm to about 2000 ppm, 800 ppm to about 2000 ppm, 900 ppm to about 2000 ppm, or 1000 ppm to about 2000 ppm. In some embodiments, the sensory modifiers may be present in the aqueous solution at a total concentration of greater than about 10, 100, 200, 300, 400, 500, 600, 700, 800, 900, 1000, 110, 1200, 1300, 1400, 1500, 1600, 1700, 1800, 1900, or 2000 ppm. In various embodiments, the sensory modifier may be present in the aqueous solution at a total concentration of from about 100 ppm to about 1000 ppm, from about 200 ppm to about 1000 ppm, from 300 ppm to about 1000 ppm, from 400 ppm to about 1000 ppm, from 500 ppm to about 1000 ppm, from 600 ppm to about 1000 ppm, from 700 ppm to about 1000 ppm, from 800 ppm to about 1000 ppm, or from 900 ppm to about 1000 ppm. In some embodiments, the sensory modifier may be present in the aqueous solution at a total concentration of about 100 ppm to about 800 ppm, about 200 ppm to about 800 ppm, 300 ppm to about 800 ppm, 400 ppm to about 800 ppm, 500 ppm to about 800 ppm, 600 ppm to about 800 ppm, or 700 ppm to about 800 ppm. In some embodiments, the sensory modifier may be present in the aqueous solution at a total concentration of about 400 ppm to about 800 ppm.

[0067] The amount of each sensory modifier species in the various compositions described herein may vary independently. For example, monocaffeoylquinic acid, dicaffeoylquinic acid, or both may each be present in the dry foamable composition, individually, such that in an aqueous solution prepared therefrom, the ... an aqueous solution, individually, such that in an aqueous solution prepared therefrom, the monocaffeoylquinic acid, dicaffeoylquinic acid, or both may each be present in an aqueous solution, individually, such that in an aqueous solution, the monocaffeoylquinic acid, dicaffeoylquinic acid, or both may each be present in an aqueous solution, individually, such that in an aqueous solution, the monocaffeoylquinic acid, dicaffeoylquinic acid, or both may each be present in an aqueous solution, individually, such as in an aqueous solution, at a concentration of about 100 ppm to about 1000 ppm, about 200 ppm to about 1000 ppm, 300 ppm to about 1000 ppm, 400 ppm to about 1000 ppm, 500 ppm to about 1000 ppm, 600 ppm to about 1000 ppm, 700 ppm to about 1000 ppm, 800 ppm to about 1000 ppm, 900 ppm to about 1000 ppm. In some embodiments, the monocaffeoylquinic acid, the dicaffeoylquinic acid, or both may each be individually present in the aqueous solution prepared by adding the foamable composition to the aqueous solution at a concentration of greater than about 10, 50, 100, 200, 300, 400, 500, 600, 700, 800, 900, or 1000 ppm. In some embodiments, the monocaffeoylquinic acid, the dicaffeoylquinic acid, or both may each be individually present in the aqueous solution at a concentration of about 100 ppm to about 800 ppm, about 200 ppm to about 800 ppm, 300 ppm to about 800 ppm, 400 ppm to about 800 ppm, 500 ppm to about 800 ppm, 600 ppm to about 800 ppm, or 700 ppm to about 800 ppm. In some embodiments, the monocaffeoylquinic acids, dicaffeoylquinic acids, or both may each be present in the aqueous solution at a concentration of from about 400 ppm to about 800 ppm, individually.

[0068] Botanical Sources of Sensory Modifiers In various aspects, the sensory modifiers may be isolated from a botanical source. A variety of botanical sources contain sensory modifiers, and the sensory modifiers may be isolated from these botanical sources. Some examples of plant sources from which sensory modifiers may be isolated include Eucommia ulmoides, honeysuckle, Nicotiana benthamiana, artichoke, globe artichoke, cardoon, Stevia rebaudiana, monk fruit, coffee, coffee bean, green coffee bean, tea, white tea, yellow tea, green tea, oolong tea, black tea, black tea, fermented tea, bamboo, heather, sunflower, blueberry, cranberry, bilberry, grouseberry, hydrangea, lingonberry, cowberry, huckleberry, grape, chicory, Echinacea purpurea, Echinacea, Eastern pellitory-of-the-wall, Upright pellitory, Lichwort, Greater Celandine, and others. celandine, Tetterwort, Nipplewort, Swallowwort, Bloodroot, Common Nettle, Stinging Nettle, Potato, Potato Leaf, Eggplant, Aubergine, Tomato, Cherry Tomato, Bitter Apple, Hawthorn Berry, Sweet Potato, Apple, Peach, Nectarine, Cherry, Sour Cherry, Wild Cherry, Apricot, Almond, Plum, Prune, Holly, Yerba Mate, Yerba Mate Tea, Guayusa, Yaupon Holly, Kuding Tea, Guarana, Cocoa, Cocoa Bean, Cacao, Cocoa Bean, Kola Nut, Kola Tree, Kola Nut, Kola Tree, Ostrich Fern, Fiddlehead Fern, Shuttlecock Fern fern, Oriental ostrich fern, Asian osmanthus, osmanthus, Bracken, Brake, Common bracken, Eagle fern, Eastern bracken fernbrakenfern, Clove, Cinnamon, Indian bay leaf, Nutmeg, Bay laurel, Bay leaf, Basil, Great basil, St. Joseph's wort, Thyme, Sage, Garden sage, Common sage, Culinary sage, Rosemary, Oregano, Wild marjoram, Marjoram, Sweet marjoram, Knotted marjoram, Pot marjoram, Dill, Anise, Star anise, Fennel, Florence fennel, Tarragon, Estragon, Artemisia vulgaris, Licorice, Liquorice, Soy, Soybean, Soyabean, Soya vean, Wheat, Common wheat, Rice, Canola, Broccoli, Cauliflower, Cabbage, Bok choy, Kale, Collard greens, Brussels sprouts, Kohlrabi, Winter's bark bark, elderflower, assa-peixe, greater burdock, valerian, and chamomile.

[0069] Some plant sources may produce sensory modifiers that are enriched in one or more of caffeic acid, monocaffeoylquinic acid, and dicaffeoylquinic acid, for example, sensory modifiers isolated from the yerba mate plant (Ilex paraguariensis) are enriched in monocaffeoylquinic acid and dicaffeoylquinic acid. In other aspects, sensory modifiers isolated from yerba mate plants enriched in dicaffeoylquinic acid may contain 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, or 50% or more, 60% or more, 70% or more, or 80% or more, or 90% or more of one or more combinations of 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid, and salts thereof. For example, sensory modifiers isolated from other plant sources may be enriched in dicaffeoylquinic acid. In other aspects, sensory modifiers isolated from other plant sources enriched in dicaffeoylquinic acid may comprise one or more combinations of 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, or 50% or more, 60% or more, 70% or more, or 80% or more, or 90% or more of 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid, and salts thereof.

[0070] The sensory modifiers may be isolated in a variety of ways. Some suitable processes are described in U.S. Application No. 16 / 373,206, filed April 4, 2019, entitled "Steviol Glycoside Solubility Enhancers" (published July 25, 2019 as U.S. Patent Application Publication No. 2019 / 0223481), International Application No. PCT / US2018 / 054691, filed October 5, 2018, entitled "Steviol Glycoside Solubility Enhancers," U.S. Provisional Application No. 62 / 569,279, filed October 6, 2017, entitled "Steviol Glycoside Solubility Enhancers," U.S. Provisional Application No. 62 / 569,279, filed April 4, 2019, entitled "Methods for Making Yerba Mate No. 16 / 374,894, entitled "Methods for Making Yerba Mate Extract Composition," published on August 1, 2019 as U.S. Patent Application Publication No. 2019 / 0231834; International Application No. PCT / US2018 / 054688, filed on October 5, 2018, entitled "Methods for Making Yerba Mate Extract Composition," U.S. Provisional Application No. 62 / 676,722, filed on May 25, 2018, entitled "Methods for Making Yerba Mate Extract Composition," and International Application No. PCT / US2020 / 026885, filed on April 6, 2020, entitled "Stevia Processing," published on October 15, 2020 as WO 2020 / 210161. For example, the sensory modifier may be isolated from a plant source that contains one or more of monocaffeoylquinic acid, dicaffeoylquinic acid, and salts thereof. For example, the sensory modifier may be prepared using yerba mate biomass and stevia biomass. In one exemplary process, the sensory modifier is prepared from commercially obtained ground yerba mate biomass. Briefly, yerba mate biomass is suspended in 50% (v / v) ethanol / water and shaken for at least 1 hour, and the resulting mixture is filtered to obtain an initial extract. This initial extract is diluted with water to 35% (v / v) ethanol and refiltered.The refiltered permeate is then applied to an AMBERLITE® FPA 53 resin column equilibrated with 35% (v / v) ethanol / water, and the column permeate is discarded. The column is then washed with 35% (v / v) ethanol / water, and the column permeate is discarded. The column is then eluted with 10% (w / v) FCC grade sodium chloride in 50% (v / v) ethanol / water, and the eluate is retained. Nitrogen gas is blown over the surface of the eluate at room temperature to remove the ethanol and reduce the eluate to 1 / 3 of its original volume. The reduced volume of the eluate is then filtered through a 0.2 μm polyethersulfone filter and then decolorized by passing through a 3 kDa molecular weight cutoff membrane. The decolorized permeate is retained and desalted by passing through a nanofiltration membrane. The desalted permeate is then freeze-dried to obtain the sensory modifier. The process is also suitable for obtaining sensory modifiers from Stevia biomass and can be adapted to obtain sensory modifiers from other plant sources, such as those mentioned above.

[0071] In some embodiments, the sensory modifier may be a blend of sensory modifiers isolated from two or more botanical sources.

[0072] Some compounds may adversely affect the flavor or aroma of aqueous or salt composition solutions. Certain sensory modifiers, such as those prepared from plant extracts, do not contain one or more of the compounds shown in Table 2, or any combination thereof, above the preferred content levels disclosed. All preferred content levels are listed as weight percentages on a dry weight basis. Certain commercially desirable solid (dry) sensory modifiers do not contain any of the compounds listed in Table 2 above the preferred levels. For those listed compounds that are acids, the compounds may exist in acid form and / or slat form.

[0073] [Table 2-1]

[0074] [Table 2-2]

[0075] In some embodiments, the sensory modifier comprises less than 0.3% (by weight) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid, or less than 0.05% (by weight) of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate, or acetic acid, or less than about 0.05% (by weight) of chlorophyll.

[0076] In some embodiments, the aqueous solution prepared by adding the foamable composition described herein to the aqueous solution does not contain a certain compound above a certain cutoff weight percent. For example, the aqueous solution may contain less than 0.3% (by weight) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid, or less than 0.05% (by weight) of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate, or acetic acid, or less than about 0.05% (by weight) of chlorophyll.

[0077] composition The effervescent agent can be formulated into a dry solid effervescent composition together with one or more sensory modifiers. For example, the solid composition can be in the form of a tablet, capsule, cube, or powder. The dry solid effervescent composition can be in the form of a powder. The dry solid effervescent composition can be compressed into a tablet or cube. The dry solid effervescent composition can be contained within a capsule. The dry solid effervescent composition can be in a form selected from the group consisting of a tablet, capsule, cube, or powder.

[0078] The effervescent composition may additionally comprise a sweetener.Suitable sweeteners are known and described in the art.The sweetener may be at least one of non-caloric sweetener or caloric sweetener.The sweetener may be any type of sweetener, for example, the sweetener obtained from plants or plant products, or the physically or chemically modified sweetener obtained from plants, or synthetic sweetener. Exemplary sweeteners include steviol glycosides, mogrosides, sucrose, fructose, glucose, erythritol, maltitol, lactitol, sorbitol, mannitol, xylitol, tagatose, trehalose, galactose, rhamnose, cyclodextrins (e.g., a-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin), ribulose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose, psicose, turanose, cellobiose, glucosamine, mannosamine, fucose, fuculose, glucuronic acid, glucuronic acid, glycerol ... Gluconic acid, gluconolactone, abequose, galactosamine, xylooligosaccharides (xylotriose, xylobiose, etc.), gentiooligosaccharides (gentiobiose, gentiotriose, gentiotetraose, etc.), galactooligosaccharides, sorbose, ketotriose (dehydroxyacetone), aldotriose (glyceraldehyde), nigerooligosaccharides, fructooligosaccharides (kestose, and maltoheptaose), maltotetraose, maltotriose, tetrasaccharides, mannan oligosaccharides, maltooligosaccharides (such as maltotriose, maltotetraose, maltopentaose, maltohexaose, and maltoheptaose), dextrins, lactulose, melibiose, raffinose, rhamnose, ribose, sucralose, coupling sugars, soy oligosaccharides, and combinations thereof. Where applicable, either the D or L configuration can be used.Suitable sweeteners and embodiments thereof are also described in PCT Publication Nos. WO 2019 / 071220 and WO 2019 / 071182, and U.S. Patent Application Publication Nos. 2019 / 0223481 and 2019 / 0223483, each of which is incorporated by reference in its entirety.

[0079] In some embodiments, the effervescent composition may include a steviol glycoside sweetener. Exemplary steviol glycoside sweeteners may include rebaudioside M, rebaudioside N, rebaudioside D, and rebaudioside A. In some embodiments, one or more of the steviol glycosides are isolated from Stevia rebaudiana. In some embodiments, one or more of the steviol glycoside components are produced by fermentation with engineered microorganisms or enzymatically produced from plant-derived steviol and further isolated. For example, rebaudioside D and M can be produced by engineered organisms and then isolated to produce primarily rebaudioside D and rebaudioside M steviol glycoside components as the predominant steviol glycoside species. In some embodiments, one or more of the steviol glycosides are produced by bioconversion with enzymes and leaf extracts.

[0080] Rebaudioside M, rebaudioside D, or both may be present in a steviol glycoside sweetener in a total amount of about 80% (by weight) or more (e.g., RM80), 90% (by weight) or more (e.g., RM90), 95% (by weight) or more (e.g., RM95), or 99% (by weight) or more of the total amount of steviol glycosides in the steviol glycoside sweetener or composition. Rebaudioside M may be the predominant steviol glycoside in the steviol glycoside sweetener, and may be present in an amount ranging from about 50% to about 95%, from about 70% to about 90%, or from about 75% to about 85% of the total amount of steviol glycosides in the steviol glycoside sweetener or composition. Rebaudioside D can be in an amount less than rebaudioside M, such as, for example, in an amount ranging from about 5% to about 25%, about 10% to about 20%, or about 10% to about 15% of the total amount of steviol glycosides in the steviol glycoside composition or compositions. For example, a sweetener can comprise primarily rebaudioside M and / or D and can include one or more of rebaudioside A, rebaudioside B, or stevioside in an amount of about 5% (by weight) or less, about 2% (by weight) or less, or about 1% (by weight) or less of the total amount of steviol glycosides in the steviol glycoside composition.

[0081] In some aspects, the effervescent composition contains additives including, but not limited to, carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts including organic acid salts and organic base salts, inorganic salts, bitter compounds, flavoring materials and fragrances, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, bulking agents, gums, antioxidants, colorants, flavonoids, alcohols, polymers, and combinations thereof. In some aspects, the additives may function as tablet binders to increase tablet strength and aid in tablet formation. In some aspects, the additives may function as foam stabilizers. In some aspects, the additives may function as antifoaming agents. In some aspects, the additives may act to improve the temporal and flavor profile of the effervescent composition when added to an aqueous solution to provide a composition with a pleasant taste. Examples of such components and embodiments thereof are described in PCT Publication Nos. WO 2019 / 071220 and WO 2019 / 071182, and U.S. Patent Application Publication Nos. 2019 / 0223481 and 2019 / 0223483, each of which is incorporated by reference in its entirety.

[0082] In some embodiments, the foamable composition contains a foam stabilizer. The foam stabilizer may be added to the foamable composition at a concentration such that when the foamable composition is added to water or an aqueous solution, the foam generated by the foamable composition is present on top of the water or aqueous composition for at least 1 minute, at least 2 minutes, at least 3 minutes, at least 4 minutes, at least 5 minutes, or at least 6 minutes. The foam stabilizer may be included in the foamable composition at a concentration of 0.1% (wt%) to 10.0% (wt), 0.5% (wt) to 8.0% (wt), 0.75% (wt) to 6% (wt), 0.5% (wt) to 5.0% (wt), 0.75% (wt) to 3.0% (wt), or 1.0% (wt) to 2.0% (wt). The foam stabilizer may be, but is not limited to, α-dextrin (e.g., α-cyclodextrin). The α-dextrin may be included in the foamable composition at a concentration of 0.1% (by weight) to 10.0% (by weight), 0.5% (by weight) to 8.0% (by weight), 0.75% (by weight) to 6% (by weight), 0.5% (by weight) to 5.0% (by weight), 0.75% (by weight) to 3.0% (by weight), or 1.0% (by weight) to 2.0% (by weight).

[0083] The effervescent composition comprising the effervescent agent and the sensory modifier may also contain one or more functional ingredients that provide the composition with a real or perceived health benefit. Functional materials include, but are not limited to, saponins, antioxidants, dietary fiber sources, fatty acids, vitamins, glucosamine, minerals, preservatives, hydrating agents, analgesics, probiotics, prebiotics, weight management agents, osteoporosis management agents, phytoestrogens, long chain primary aliphatic saturated alcohols, phytosterols, and combinations thereof. Examples of functional ingredients and aspects thereof are described in PCT Publication Nos. WO 2019 / 071220 and WO 2019 / 071182, and U.S. Patent Application Publication Nos. 2019 / 0223481 and 2019 / 0223483, each of which is incorporated herein by reference in its entirety.

[0084] In some embodiments, the effervescent composition additionally comprises a dry powder creamer, vitamins, minerals, antacids, electrolytes, analgesics, or combinations thereof. The effervescent composition may comprise at least 1% (by weight), at least 5% (by weight), at least 10% (by weight), at least 15% (by weight), at least 20% (by weight), at least 25% (by weight), or at least 30% (by weight) of a dry powder creamer, vitamins, minerals, antacids, electrolytes, analgesics, or combinations thereof. The effervescent composition may comprise 10%-60% (by weight), 15%-55% (by weight), 20%-50% (by weight), or 25%-45% (by weight) of a creamer, vitamins, minerals, antacids, electrolytes, analgesics, or combinations thereof.

[0085] In some embodiments, the foamable composition additionally comprises a coffee creamer, e.g., a dairy-based or non-dairy dry powdered creamer. The foamable composition may comprise a non-dairy creamer. Non-dairy creamers are known in the art and commercially available. In some embodiments, the non-dairy creamer comprises a lactose-free non-dairy creamer. In some embodiments, the non-dairy creamer comprises powdered coconut milk, powdered almond milk, powdered soy milk, powdered rice milk, or combinations thereof. In some embodiments, the creamer is a dairy-based creamer, e.g., a dry animal milk powder. The foamable composition may comprise at least 10% (by weight), at least 15% (by weight), at least 20% (by weight), at least 25% (by weight), or at least 30% (by weight) of creamer. The foamable composition may comprise 10% to 60% (by weight), 15% to 55% (by weight), 20% to 50% (by weight), or 25% to 45% (by weight) of creamer.

[0086] The foamable composition may further comprise one or more fillers. Suitable "bulking agents" include, but are not limited to, maltodextrin (10DE, 18DE, or 5DE), corn syrup solids (20 or 36DE), sucrose, fructose, glucose, invert sugar, sorbitol, xylose, ribulose, mannose, xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomalt, maltose, tagatose, lactose, inulin, glycerol, propylene glycol, polyols, polydextrose, fructooligosaccharides, cellulose, and cellulose derivatives, and the like, and mixtures thereof. In addition, according to yet another embodiment, granulated sugar (sucrose) or other caloric sweeteners such as crystalline fructose, other carbohydrates, or sugar alcohols can be used as bulking agents by providing good content uniformity without adding significant calories.

[0087] The foamable composition may further comprise a binder. Suitable "binders" include, but are not limited to, magnesium stearate, dextrose, sorbitol, xylitol, lactose, polyvinylpyrolidone (PVP), mannitol, polyethylene glycol (PEG), polyols (e.g., sugar alcohols), and the like.

[0088] The effervescent compositions described herein, including effervescent agents along with one or more sensory modifiers, may be incorporated into or used to prepare any known foodstuff or other composition intended for ingestion and / or contact by the oral cavity of a human or animal, such as pharmaceutical compositions, edible gel mixes and compositions, dental and oral hygiene compositions, food products (e.g., confectionery, seasonings, chewing gum, cereal compositions, baked foods, bakeable foods, culinary adjuvants, dairy products, and tabletop effervescent compositions), and beverage products (e.g., beverages, beverage mixes, beverage concentrates, etc.). Examples of such compositions and aspects thereof are described in PCT Publication Nos. WO 2019 / 071220 and WO 2019 / 071182, and U.S. Patent Application Publication Nos. 2019 / 0223481 and 2019 / 0223483, each of which is incorporated herein by reference in its entirety.

[0089] A pharmaceutical composition includes a pharma- ceutical active substance and a pharma- ceutical acceptable carrier or excipient material. A dental composition includes an active dental substance that improves the aesthetics or health of at least a portion of the oral cavity, and a base material that is an inert substance used as a vehicle.

[0090] In some aspects, the solid effervescent composition may be encapsulated. The solid effervescent composition may be encapsulated in any material safe for human consumption that provides suitable structure for encapsulation. The foodstuffs used for encapsulation may include at least one of proteins, polysaccharides, lipids, or combinations thereof. Suitable encapsulation materials may include, but are not limited to, zein, soy, collagen, gelatin, cellulose derivatives, starches, alginates, pectins, gums, seaweed extracts, chitosan, glycerol, glycerol esters, waxes, sorbitol polyethylene glycols, fatty acids, phospholipids, and the like. In some aspects, the encapsulation material includes at least one of zein, soy, collagen, gelatin, cellulose derivatives, starches, alginates, pectins, gums, seaweed extracts, chitosan, glycerol, glycerol esters, waxes, sorbitol polyethylene glycols, fatty acids, phospholipids, and combinations thereof. In some aspects, the encapsulation material includes chocolate or confectionery coating. In some aspects, the encapsulated solid effervescent composition is in the form of a tablet or powder.

[0091] In some embodiments, the encapsulation material encapsulates the solid foaming composition and at least one of a dry powder creamer, vitamins, minerals, antacids, electrolytes, analgesics, or combinations thereof. For example, the solid foaming composition and at least one of a dry powder creamer, vitamins, minerals, antacids, electrolytes, analgesics, or combinations thereof are combined and encapsulated with a material comprising at least one of zein, soy, collagen, gelatin, cellulose derivatives, starch, alginates, pectins, gums, seaweed extracts, chitosan, glycerol, glycerol esters, waxes, sorbitol polyethylene glycols, fatty acids, phospholipids, and combinations thereof. In some embodiments, the solid foaming composition and at least one of a dry powder creamer, vitamins, minerals, antacids, electrolytes, analgesics, or combinations thereof are encapsulated in a material comprising chocolate or a confectionery coating. In some embodiments, the solid foaming composition and at least one of a dry powder creamer are encapsulated in a material comprising chocolate, a confectionery coating, or combinations thereof.

[0092] The effervescent composition may be a beverage product or may be used to prepare a beverage product. As used herein, "beverage product" includes, but is not limited to, instant beverages, beverage concentrates, beverage syrups, frozen beverages, or powdered beverages. Suitable ready-to-drink beverages include carbonated and non-carbonated beverages. Carbonated beverages include, but are not limited to, highly effervescent soft drinks, cola, lemon-lime flavored effervescent soft drinks, orange flavored effervescent soft drinks, grape flavored effervescent soft drinks, strawberry flavored effervescent soft drinks, pineapple flavored effervescent soft drinks, ginger ale, soft drinks, and root beer. Non-carbonated beverages include, but are not limited to, fruit juices, fruit-flavored juices, juice drinks, nectars, vegetable juices, vegetable-flavored juices, sports drinks, energy drinks, enhanced water drinks, vitamin-enhanced water drinks, mostly water drinks (e.g., water with added natural or synthetic flavorings), coconut water, tea-type beverages (e.g., black tea, green tea, black tea, oolong tea), coffee, cocoa beverages, beverages containing dairy ingredients (e.g., dairy beverages, dairy coffee, cafe latte, milk tea, fruit milk beverages), beverages containing grain extracts, smoothies, and combinations thereof. Examples of frozen beverages include, but are not limited to, iced drinks, frozen cocktails, daiquiris, pina coladas, margaritas, milkshakes, frozen coffee, frozen lemonade, granitas, and slushies. Beverage concentrates and beverage syrups can be prepared with an initial volume of liquid matrix (e.g., water) and desired beverage ingredients. A full strength beverage is then prepared by adding an additional volume of water. A powdered beverage is prepared by dry mixing all of the beverage ingredients in the absence of a liquid matrix. A full strength beverage is then prepared by adding the entire volume of water.

[0093] In some aspects, the method of preparing a beverage provided herein comprises adding a foamable composition described herein to a liquid matrix (e.g., an aqueous solution). The method may further comprise adding one or more sweeteners, additives and / or functional ingredients to the beverage or foamable composition prior to adding to the liquid matrix. In yet another aspect, the method of preparing a beverage comprises combining a liquid matrix with a solid foamable composition comprising a foaming agent and a sensory modifier, the foamable composition optionally comprising one or more of a sweetener, a dry powder creamer, a vitamin, a mineral, an antacid, an electrolyte, and an analgesic.

[0094] When the foamable composition is added to water or an aqueous solution, bubbles are generated in the solution, i.e., the solution foams. In some embodiments, the bubbles are present for at least 30 seconds, at least 45 seconds, at least 1 minute, at least 2 minutes, at least 3 minutes, or at least 4 minutes after the foamable composition is added to the aqueous solution. In some embodiments, the foamable composition generates enough bubbles to form bubbles on the top of the aqueous solution. In some embodiments, the bubbles cover the entire top surface of the aqueous solution. In some embodiments, the bubbles are present on the aqueous solution for at least 30 seconds, at least 45 seconds, at least 1 minute, at least 2 minutes, at least 3 minutes, or at least 4 minutes after the foamable composition is added to the aqueous solution.

[0095] In another embodiment, the beverage is prepared using a dry solid foamable composition containing steviol glycosides, the steviol glycosides being present in the dry solid foamable composition such that the beverage prepared therefrom contains steviol glycosides in an amount ranging from about 1 ppm to about 10,000 ppm, e.g., from about 25 ppm to about 800 ppm. In another embodiment, the steviol glycosides are present in the dry solid foamable composition such that the beverage prepared therefrom contains steviol glycosides in an amount ranging from about 100 ppm to about 600 ppm. In yet another embodiment, the steviol glycosides are present in the dry solid foamable composition such that the beverage prepared therefrom contains steviol glycosides in an amount ranging from about 100 ppm to about 200 ppm, from about 100 ppm to about 300 ppm, from about 100 ppm to about 400 ppm, or from about 100 ppm to about 500 ppm. In yet another embodiment, steviol glycosides are present in the dry solid effervescent composition such that beverages prepared therefrom contain steviol glycosides in an amount ranging from about 300 to about 700 ppm, such as, for example, from about 400 ppm to about 600 ppm. In a particular embodiment, steviol glycosides are present in the dry solid effervescent composition such that beverages prepared therefrom contain steviol glycosides in an amount of about 500 ppm.

[0096] The present invention may be better understood by reference to the following examples, which are provided by way of illustration and are not intended to be limiting of the invention to the examples set forth herein. EXAMPLES

[0097] Materials and Methods The sensory modifier tested was a mixture of mono- and dicaffeoylquinic acids and salts prepared from yerba mate and having a ratio of 65:35 salt fraction to acid fraction. For some of the compositions, the sensory modifier was co-spray dried with steviol glycosides. Table 3 lists the contents and sources of the various components.

[0098] Solutions containing only effervescent agent or effervescent agent together with sensory modifier were prepared for use as control samples. The solutions were prepared by dissolving the effervescent agent and / or sensory modifier in reverse osmosis water at the concentrations and / or ratios indicated. Some solutions also contained sweeteners or other ingredients as shown in the examples below.

[0099] [Table 3]

[0100] Assays were conducted to characterize the sensory properties of effervescent compositions in aqueous solutions with various amounts of sensory modifiers. The sensory properties of the solutions were tested by a panel of individuals experienced in sensory testing. Experienced panelists evaluated flavor properties such as salty, sour, bitter, acidic, astringent, and dry mouth. In some examples, a round table methodology was used to evaluate various flavor properties. To test each solution, an experienced panelist dispensed approximately 2 mL of each solution into their mouth with a full volume pipette, dispersed the solution by moving their tongue, and recorded the value or comment of the property being tested. Between tasting the solutions, the panelists were allowed to rinse their palate with water.

[0101] An assay was conducted to assign saltiness intensity values ​​to effervescent compositions in aqueous solutions with various amounts of sensory modifiers. The saltiness intensity values ​​were measured by a panel of individuals experienced in sensory testing. The experienced panelists used a standard range of 0.18%, 0.35%, 0.5%, and 0.567% sodium chloride solutions, which correspond to saltiness intensity values ​​of 2, 5, 8.5, and 10, respectively, as a scale for measuring saltiness intensity values. To test each solution, the experienced panelists dispensed 3-4 mL of each solution into their mouth, dispersed the solution by moving their tongue, and individually recorded the salt scale value. Between tasting the solutions, the panelists were allowed to rinse their palate with water.

[0102] Example 1 - Aqueous test samples of foamable compositions Assays were performed to characterize the sensory properties of the effervescent compositions in aqueous solutions. The saltiness intensity values ​​were determined by a two-person panel using a round table consensus approach. The panelists were experienced in the sensory testing. They used the assay method described above and a standardized sodium chloride solution. The aqueous solutions used in the assays were prepared by dissolving sodium bicarbonate, citric acid, and in two tests, a sensory modifier, in reverse osmosis water. The effervescent composition formulations and saltiness intensity values ​​are reported in Table 4.

[0103] [Table 4]

[0104] Example 2 - Effervescent Sports Hydration Tablet An assay was conducted to characterize the sensory properties of the effervescent sports hydration tablets. The saltiness intensity values ​​were determined by a two-person panel using a round table consensus approach. The panelists underwent sensory testing. The panelists used the assay method and standardized sodium chloride solution described above. The effervescent composition used in this assay was prepared by dissolving orange-flavored effervescent sports hydration tablets available from CVS Health™ in reverse osmosis water, either alone or with a sensory modifier. The commercially available effervescent sports hydration tablets provided a final concentration of about 0.25% by weight sodium bicarbonate and about 0.52% by weight citric acid in the resulting aqueous solution. The effervescent composition formulations and saltiness intensity values ​​are reported in Table 5.

[0105] [Table 5]

[0106] Example 3 - Foamable Composition An assay was performed to assign salt scale values ​​to effervescent compositions in aqueous solutions with and without sensory modifiers. The sensory properties of the solutions were tested by a panel of eight individuals with sensory testing experience. The panelists used the assay method described above and a standardized sodium chloride solution. The effervescent compositions used in this assay were prepared by dissolving sodium bicarbonate and citric acid in reverse osmosis water with or without sensory modifiers. The effervescent composition formulations and average saltiness intensity values ​​are reported in Table 6.

[0107] [Table 6]

[0108] Example 4 - Exemplary foaming coffee creamer composition Table 7 includes four exemplary foaming coffee creamer compositions. The foaming agent used in these compositions included a 50:50 ratio of sodium bicarbonate to citric acid. The non-dairy coffee creamer was a commercially available dry powder coffee creamer available from Coffee-Mate™. Steviol glycosides and sensory modifiers were added as a co-spray dried composition with a 7:5 ratio of steviol glycosides to sensory modifiers, as outlined in Table 3. Table 7 reports the final weight percentages of steviol glycosides and sensory modifiers in the compositions. Some of the foaming formulations also included flavorings, such as vanilla flavoring. Each of the foaming coffee creamer compositions was formed into 1.5 g tablets and / or 6 g cubes suitable for use in beverages, such as coffee beverages. A photograph of the 1.5 g foaming coffee creamer tablet is provided in FIG. 1, and a comparison of the 1.5 G tablet and the 6 g cube is provided in FIG. 5.

[0109] When placed in 8 ounces of hot coffee, the foaming coffee creamer tablets or cubes disintegrated and dissolved, forming a foam on top of the coffee beverage.

[0110] [Table 7]

[0111] Example 5 - Exemplary Encapsulated Foaming Coffee Creamer Composition The encapsulated foaming coffee creamer composition is shown in FIG. 2. The encapsulated foaming coffee creamer was prepared using the foaming coffee creamer tablet described in Example 4. To form the encapsulated composition, tablet B from Example 4 was combined with 1 g of dry powdered non-dairy creamer commercially available from Coffee-Mate™. The resulting composition was then encapsulated in a confectionery coating commercially available from Wilbur™ Chocolate. The final weight of the encapsulated composition was about 9 g to 9.5 g.

[0112] Figures 3 and 4 show a coffee beverage prepared using the encapsulated foaming coffee creamer composition. The coffee beverage was prepared by adding the encapsulated foaming coffee creamer composition to 8 ounces of hot coffee. Figure 3 shows the coffee immediately after the release of the capsule and the release of the foaming agent. As shown, a heavy, tall foam forms on top of the coffee foam. After about one minute, the foam has dissipated and fallen, but is still visible on the top of the coffee beverage, as shown in Figure 4.

Claims

1. 1. A solid foamable composition, comprising: a foaming agent comprising an acid and a base; A sensory modifier comprising: Dicaffeoylquinic acid or a salt thereof, a sensory modifier comprising one or more compounds selected from the group consisting of monocaffeoylquinic acid, monoferuloylquinic acid, diferuloylquinic acid, monocoumaroylquinic acid, dicumaroylquinic acid, and salts thereof; 1. A solid foamable composition comprising:

2. 2. The composition of claim 1, wherein when the composition is added to water or an aqueous solution, the saltiness of the resulting solution is reduced compared to the saltiness of an aqueous solution prepared using an equivalent composition lacking the sensory modifier; for example, when added to water, the saltiness intensity value of the resulting solution is reduced by at least 1 unit or at least 2 units compared to the saltiness intensity value of an aqueous solution prepared using an equivalent composition lacking the sensory modifier, the saltiness intensity value being measured by a standardized saltiness intensity test.

3. A method for preparing a beverage composition having a reduced saltiness, comprising: adding an effervescent composition comprising an effervescent agent and a sensory modifier to an aqueous solution to form the beverage composition, the effervescent composition comprising an acid and a base, the sensory modifier comprising one or more compounds selected from the group consisting of (i) dicaffeoylquinic acid or a salt thereof, and (ii) monocaffeoylquinic acid, monoferuloylquinic acid, diferuloylquinic acid, monocoumaroylquinic acid, dicumaroylquinic acid, and salts thereof; The method, wherein the saltiness of the beverage composition is reduced compared to the saltiness of a beverage prepared using an equivalent effervescent composition lacking the sensory modifier.

4. The composition or method of any one of claims 1 to 3, wherein the effervescent composition is in the form of a tablet, cube, or powder.

5. 5. The composition or method of any one of claims 1 to 4, wherein the sensory modifier comprises, as a weight percentage on a dry weight basis of the sensory modifier, less than 0.3% (by weight) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or less than 0.05% (by weight) of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate, or acetic acid; or less than 0.05% (by weight) of chlorophyll; or less than 0.1% (by weight) of furan, furan-containing chemicals, theobromine, theophylline, or trigonelline; 0% (by weight) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or 0% (by weight) of chlorophyll.

6. the composition comprises at least 20% (by weight), at least 30% (by weight), at least 40% (by weight), at least 45% (by weight), or at least 50% (by weight) of the blowing agent; and / or The composition comprises 20% to 70% (by weight), 30% to 65% (by weight), or 40% to 60% (by weight) of the blowing agent. A composition or method according to any one of claims 1 to 5.

7. The effervescent agent comprising a ratio of acid to base of from 0.25:1 to 3:1; the base of the effervescent agent is selected from the group consisting of potassium bicarbonate, sodium bicarbonate, sodium carbonate, sodium sesquicarbonate, potassium carbonate, magnesium carbonate, calcium carbonate, and combinations thereof; and / or 7. The composition or method of any one of claims 1 to 6, wherein the acid of the effervescent agent is selected from the group consisting of citric acid, aspartic acid, malic acid, adipic acid, tartaric acid, fumaric acid, succinic acid, sodium acid pyrophosphate, lactic acid, hexamic acid, amino acid hydrochlorides, acid salts thereof, acid anhydrides thereof, and combinations thereof.

8. the sensory modifier is at least 1% (by weight), at least 2% (by weight), at least 3% (by weight), at least 4% (by weight), at least 5% (by weight), at least 6% (by weight), at least 7% (by weight), or at least 8% (by weight) of the composition; and / or 8. The composition of claim 1, wherein the sensory modifier is present at from 1% to 10% (by weight), from 2% to 8% (by weight), or from 3% to 6% (by weight) of the composition.

9. The dicaffeoylquinic acid or dicaffeoylquinic acid salt comprises at least one compound selected from the group consisting of 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid, and salts thereof; the sum of all dicaffeoylquinic acids and dicaffeoylquina salts present in the sensory modifier comprises at least 10% (by weight), at least 15% (by weight), at least 20% (by weight), at least 25% (by weight), at least 30% (by weight), at least 35% (by weight), at least 40% (by weight), at least 45% (by weight), at least 50% (by weight), at least 60% (by weight), at least 70% (by weight), 25-75% (by weight), or 40-60% (by weight) of the total weight of the sensory modifier; the sensory modifier comprises a monocaffeoyl cinchona component selected from the group consisting of chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, and salts thereof; and / or 9. A composition according to any one of claims 1 to 8, wherein the sensory modifier comprises a mono-caffeoyl quina component and a dicaffeoyl quina component, the mono-caffeoyl quina component and the dicaffeoyl quina component together comprising more than 50% (by weight), preferably more than 60%, 70%, 80%, 90% or 95% (by weight) of the sensory modifier.

10. the composition additionally comprises a sweetener, preferably a high-intensity sweetener, such as steviol glycosides; the composition comprises at least 2% (by weight), at least 3% (by weight), at least 4% (by weight), at least 5% (by weight), at least 6% (by weight), or at least 7% (by weight) steviol glycosides; the composition comprises steviol glycosides, including at least one of rebaudioside A, rebaudioside B, rebaudioside D, and rebaudioside M; and / or 10. The composition of any one of claims 1-9, wherein the composition comprises at least 80% (by weight) of steviol glycosides comprising rebaudioside M, based on the total weight of steviol glycoside compounds in the foamable composition.

11. the composition comprises at least 1% (by weight), at least 5% (by weight), at least 10% (by weight), at least 15% (by weight), at least 20% (by weight), at least 25% (by weight), or at least 30% (by weight) of a dry powder creamer, vitamin, mineral, antacid, electrolyte, analgesic, or combination thereof; the composition comprises at least 10% (by weight), at least 15% (by weight), at least 20% (by weight), at least 25% (by weight), or at least 30% (by weight) of a dry powder creamer; the composition comprises from 10% to 60% (by weight), from 15% to 55% (by weight), from 20% to 50% (by weight), or from 25% to 45% (by weight) of a dry powder creamer; and / or 11. The composition of claim 1, wherein the composition comprises 0.1% to 10.0% by weight, 0.5% to 8.0% by weight, 0.75% to 6% by weight, 0.5% to 5.0% by weight, 0.75% to 3.0% by weight, or 1.0% to 2.0% by weight of α-dextrin.

12. 12. The composition of claim 11, wherein the creamer comprises a non-dairy creamer, a lactose-free non-dairy creamer, coconut milk powder, almond milk powder, soy milk powder, rice milk powder, dried animal milk powder, or combinations thereof.

13. The composition of any one of claims 1 to 12, wherein the composition is encapsulated, e.g., encapsulated within an encapsulating material, comprises chocolate, a confectionery coating, or a combination thereof.

14. A beverage prepared by adding the composition according to any one of claims 1, 2 and 4 to 13 to water or an aqueous solution.

15. 15. The beverage of claim 14, wherein the beverage comprises from 50 ppm to 1000 ppm of the sensory modifier, from 75 ppm to 600 ppm of the sensory modifier, or from 100 ppm to 500 ppm of the sensory modifier.

16. The beverage of claim 15, wherein the foamable composition or encapsulated foamable composition is added to water or an aqueous solution and a foam forms on the top of the beverage, preferably a foam remains on the top of the beverage for at least 30 seconds after addition of the composition.

17. A beverage product, such as a dry powdered beverage product, comprising a composition according to any one of claims 1 to 13.

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