Mixture comprising d-allulose and taste modifying compounds

Abstract

To provide a mixture that is capable of reducing the amount of high caloric sugar; and to impart an improved sweet impact.SOLUTION: The present invention primarily relates to a mixture comprising or consisting of components a), b) and c), and optionally a component d). Therein: the component a) is at least one D-allulose; the component b) is at least one taste modifying compound; the component c) is at least one natural sweet tasting compound; and the component d) is at least one natural caloric sweet-tasting carbohydrate and / or at least one non-caloric sweet tasting sugar alcohol.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention mainly relates to a mixture comprising or consisting of components a), b) and c) and optionally d), where component a) is at least one rare sugar, component b) is at least one taste modifying compound, component c) is at least one natural sweet compound and component d) is at least one natural caloric sweet carbohydrate and / or at least one non-caloric sweet sugar alcohol. A further aspect of the present invention relates to a flavoring composition, concentrate and / or intermediate for a food or beverage product comprising or consisting of the mixture according to the present invention. A flavoring composition, concentrate and / or intermediate for a food or beverage product comprising or consisting of the mixture according to the present invention is another aspect of the present invention. Yet another aspect relates to a food or beverage product comprising the flavoring composition, concentrate and / or intermediate according to the present invention. The use of the mixture according to the present invention or the use of the flavoring composition, concentrate and / or intermediate for a food or beverage product according to the present invention to impart sweetness sensation and / or to enhance sweetness sensation is a further aspect of the present invention. A final aspect relates to the use of rare sugars to enhance the onset sweetness intensity, overall sweetness intensity and / or full body of a mixture according to the invention, or a flavouring composition, concentrate and / or intermediate for a food or beverage product according to the invention, and / or a food or beverage product according to the invention. These and further aspects of the invention and preferred embodiments thereof will become apparent from the following description and the appended claims. [Background technology]

[0002] Consumers generally have a strong preference for food or indulgence foods that have a large amount of high-calorie sugars, especially sucrose (saccharose), glucose, fructose or mixtures thereof, due to their pleasant sweetness and associated sweetness profile. On the other hand, it is generally known that a large content of readily metabolizable carbohydrates can lead to a rapid rise in blood sugar levels, leading to the formation of fat deposits, and ultimately resulting in health problems such as overweight, obesity, insulin resistance, age-onset diabetes and their complications. Another particular aggravating factor is that many of the above-mentioned carbohydrates can also have a negative effect on dental health, since they can be broken down by certain types of bacteria in the oral cavity, for example into lactic acid, which can attack the enamel of baby or adult teeth (caries).

[0003] Thus, it has long been an objective to reduce the caloric sugar content of food or beverage products and replace it, either partially or in whole, with other substances that impart sweetness.

[0004] Sweeteners are substances with no or low energy value that provide a sweet taste but do not have the calories or cariogenic or glycemic effects of carbohydrates. Sweeteners have been used as a substitute for high-calorie sugars in many sweetened products. Sweeteners are reviewed, for example, in "Sweeteners: A Guide to Sweetening and Sugar-Based Foods," vol. 1, no. 1, pp. 1111-1115, 1997.

[0005] So-called bulk sweeteners such as sorbitol, mannitol or other sugar alcohols are reasonably good sweeteners and can to some extent replace other dietary properties of high-calorie sugars, but when consumed too frequently by a proportion of the population, they can lead to indigestion due to the effects of their osmotic state.

[0006] Non-nutritive, high-intensity sweeteners are suitable for introducing sweetness into foods due to their low application concentrations, but often present problems in terms of taste due to a time-intensity profile (i.e. sweetness profile) that is not the same as that of high-calorie sugars, especially sucrose, glucose and fructose (e.g. sucralose, stevioside, cyclamate), a bitter and / or astringent aftertaste (e.g. acesulfame-K, saccharin or its salts, stevioside, rebaudiosides) and / or a pronounced additional flavor sensation such as "licorice" (e.g. ammonium salts of glycyrrhizinic acid). Some sweeteners are not particularly heat-stable (e.g. thaumatin, brazzein, monellin), are not stable in all applications (e.g. aspartame) and some have a very long-lasting sweetness effect (strong sweet aftertaste, e.g. saccharin, sucralose, rebaudiosides).

[0007] One possibility - without non-nutritive sweeteners - is to reduce the caloric sugar content of a food or beverage product and to add substances that are perceptually weakly detectable or undetectable and indirectly or directly enhance the sweetness, as described for example in US Pat. No. 5,399,663. However, the substances described in US Pat. No. 5,399,663 are explicitly of non-natural origin and are therefore more difficult to evaluate from a toxicological point of view than substances of natural origin, especially when the latter are in a food or indulgence food or originate from raw materials for the manufacture of a food or beverage product. US Pat. No. 5,399,663 describes such substances of natural origin (pyridinium betaine). However, these substances do not only selectively affect the sweet taste, but also other flavors such as umami or saltiness. Moreover, the substances disclosed cannot be purified without great effort.

[0008] Another approach to reducing the high-calorie sugar content of food or beverage products is to replace high-calorie sugars with lower-calorie carbohydrates. As an example, allulose (synonymous with psicose) has almost no caloric content, yielding less than about 5% of the calories of an equivalent amount of sucrose, but exhibiting about 70% of the sweetness intensity of sucrose. However, allulose is a natural sugar, and while its taste and sweetness profile are very close to that of sucrose, there are notable differences. The onset of sweetness of allulose is slower than that of sucrose. In addition, allulose can impart (most often undesirable) off-tastes, typically bitter, rindy, zesty, astringent, or undesirable lingering sweetness to food or beverage products. Furthermore, the use of allulose as a replacement for high-calorie sugars has some limitations depending on the application at higher concentrations due to cost and digestive tolerance.

[0009] Another example is tagatose, which also produces only 38% of the calories compared to fructose and can be used as a sweetener (see Patent Document 3). Nevertheless, the inherent sweetness of tagatose compared to sucrose is much lower, and therefore it cannot be practically used as the sole high-calorie sugar replacement material.

[0010] Symrise's US Pat. No. 5,399,633 discloses another approach to reduce sugar content. According to this approach, the sweetness sensation imparted by a sweetener is enhanced by hesperetin so that the sugar content can be reduced. Among the sweeteners mentioned are sucrose, trehalose and stevia extract. Furthermore, a pudding containing, inter alia, sucrose, 0.01% hesperetin and 0.1% D-tagatose is exemplified. This pudding was compared to a similar pudding containing 0.02% hesperetin instead of 0.01% hesperetin and 0.1% D-tagatose and was found to have a similar sweetness and improved initial sweetness. However, this document does not address whether and how D-tagatose contributed to the observed sweetness sensation. Furthermore, mixtures containing all of the following have not been disclosed: rare sugars, taste modifying compounds, natural sweet compounds, and optionally both trehalose and Stevia extract, and natural caloric sweet carbohydrates, such as hesperetin, optionally in combination with sucrose. [Prior art documents] [Patent documents]

[0011] [Patent Document 1] International Publication No. 2005 / 041684 [Patent Document 2] European Patent No. 1 291 342 [Patent Document 3] International Publication No. 2004 / 073419 [Patent Document 4] International Publication No. 2007 / 014879 [Non-patent literature]

[0012] [Non-Patent Document 1] Journal of the American Dietetic Association, Volume 104, Issue 2, pp. 255-275 (2004) Summary of the Invention [Problem to be solved by the invention]

[0013] The main objective of the present invention was to provide a mixture that allows a reduction in the amount of high-calorie sugars and to impart an improved sweetness sensation, in particular to improve the sweetness impact and mouthfeel of the mixture or the product containing the mixture, while at the same time reducing the sweetness lingering profile and off-tastes such as bitter aftertaste, while exhibiting the same or similar sweetness as mixtures or products having high amounts of high-calorie sugars, in particular sucrose. [Means for solving the problem]

[0014] The main subject of the present invention is a mixture comprising or consisting of components a), b) and c), and optionally d), component a) is at least one rare sugar, component b) is at least one taste-modifying compound selected from the group consisting of hydroxyflavonoids, dihydrochalcones, dihydroisocoumarins, hydroxylignans, and mixtures thereof; component c) is at least one natural sweetening compound, - if present, component d) is at least one natural caloric sweet carbohydrate and / or at least one non-caloric sweet sugar alcohol; This is achieved by a mixture. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0015] The term "rare sugar" should be understood in its ordinary sense to refer to a sugar that is naturally present in an amount that is generally understood to be so small that economic isolation is not possible. Thus, rare sugars are typically produced by fermentation or by enzymatic conversion from one or more compounds other than rare sugars, such as precursors. As understood herein, the rare sugar itself (i.e., the compound alone) can further impart a sweet taste. That is, the rare sugar is preferably present in an amount (e.g., concentration) in which the specified flavor of the rare sugar itself is perceptible. The rare sugar is less sweet than sucrose, for example at least 0.1 times, at least 0.2 times, at least 0.3 times, or at least 0.4 times sweeter than sucrose.

[0016] In order to reduce the calorie content of the mixture of the present invention, the preferred rare sugar has a lower calorie value in humans than traditional sugars, particularly sucrose, for example 0.9 times or less, more preferably 0.8 times or less, preferably 0.7 times or less, even more preferably 0.6 times or less, and most preferably 0.5 times or less of the calorie value of sucrose in humans. The calorie value of a compound such as a rare sugar in humans indicates the energy (in calories) that a human can derive from this compound when ingested. Usually, sugars that are well absorbed and easily metabolized to glucose provide a lot of energy, since glucose can be further metabolized in the citric acid cycle and used for energy production. If the absorption and / or metabolism is low but the sweetness sensation is good, it can provide a sweet sensation without providing the body with a lot of energy.

[0017] In other words, caloric value as understood herein refers to the physiological ratio (total) caloric value of sugars (or other carbohydrates), defined as the caloric value released during the metabolism of the respective sugar in the (human) body. For the example of sugars, the respective values ​​have been estimated from the literature and are summarized in the following table:

[0018] [Table 1]

[0019] As used herein, a "natural sweetening compound" is a natural compound that can impart sweetness as such. A preferred natural sweetener is sweeter than sucrose, for example, at least 5 times, preferably at least 10 times, more preferably at least 50 times, and most preferably at least 100 times sweeter than sucrose, based on weight and sweetness at 2% sucrose level. A natural sweetening compound may be a non-saccharide compound. Moreover, a natural sweetening compound is preferably present in an amount (e.g., concentration) in which the designated taste of the natural sweetening compound itself is perceptible.

[0020] To verify whether a mixture contains a natural sweet compound in an amount that allows the natural sweet compound to have a perceptible sweetness of its own, one may determine the concentration of the natural sweet compound contained in the mixture of interest and add the natural sweet compound to a similar mixture that does not contain any additional compounds that can impart sweetness. In the case of solutions, a blank solution of water may be used. Corresponding methodologies may be applied for other compounds identified as sweet, such as natural caloric sweet carbohydrates.

[0021] The term "naturally caloric sweet carbohydrate" refers to a natural carbohydrate that can impart sweetness. When present, the naturally caloric sweet carbohydrate is preferably present in an amount (e.g., concentration) in which the designated flavor of the naturally caloric sweet carbohydrate itself is perceptible. The term caloric type refers to the physiological specific total caloric value of a particular carbohydrate that is released during the metabolism of the respective carbohydrate in the (human) body. In certain embodiments, the naturally caloric sweet carbohydrate has a physiological specific total caloric value (kcal / g) of 1.0 or more, 1.5 or more, 2.0 or more, 2.25 or more, 2.50 or more, 2.75 or more, 3.00 or more, 3.25 or more, 3.50 or more, 3.75 or more, or 4.0 or more.

[0022] The term "non-caloric sweet sugar alcohol" refers to reduced carbohydrates that can be derived from nature or prepared synthetically or by fermentation / biotechnological methods. Sorbitol, xylitol, isomalt, lactitol, maltitol sorbitol, erythritol, mannitol, galactitol are preferred as "non-caloric sweet sugar alcohols".

[0023] Surprisingly, it has been found that the mixtures comprising components a), b) and c) as defined herein are associated with a significantly improved sweetness profile with respect to a similar mixture lacking one of these components. In particular, a significantly increased initial sweetness intensity, total sweetness intensity and mouthfeel (richness) can be achieved. The beneficial effects are particularly evident with respect to the richness effect. Furthermore, the mixtures comprising components a), b) and c) also have the advantage of providing a beneficial base for the further component d) of the four-component mixture, which achieves a further enhanced beneficial effect in terms of sweetness profile, including the enhancement of desired effects and the suppression of undesirable effects. Thus, a superior sweetness profile is associated with the mixtures of the present invention.

[0024] For the purposes of the present invention, component a) is preferably selected from the group consisting of D-(+)-allulose, L-(+)-rhamnose, L-(-)-fucose, L-(+)-arabinose, D-(-)-tagatose, D-(+)-trehalose, D-(+)-xylose, D-(+)-allose, D-(+)-altrose, D-(-)-gulose, D-(+)-mannose, D-(-)-idose, D-(+)-talose, D-(-)-lyxose, (D)-xylulose, (D)-ribulose, D-(-)-erythrose, D-(-)-threose, D-(+)-melezithiose, D-(+)-raffinose and mixtures thereof. Preferably, component a) is selected from the group consisting of D-(+)-allulose, L-(+)-rhamnose, L-(+)-arabinose, D-(-)-tagatose, D-(+)-trehalose, D-(+)-allose and mixtures thereof.

[0025] Component c) is preferably steviol glycosides, steviol monosides, steviolbioside A, steviolbioside B, stevioside B, stevioside C, rebaudioside A, rebaudioside AM, rebaudioside B, rebaudioside C (dulcoside B), rebaudioside D, rebaudioside E, rebaudioside E2, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I ... Rebaudioside E3, Rebaudioside F, Rebaudioside I, Rebaudioside H, Rebaudioside L, Rebaudioside K, Rebaudioside KA, Rebaudioside J, Rebaudioside N, Rebaudioside O, Rebaudioside M, Rebaudioside X, Dulcoside A, Rubusoside, Glycosylated Rubusoside, Suavososide, Tenyokenkoushi (Rubus suavisumus) Leaf Extract, Stevia Leaf Extract, Stevioside, Glycosylated Steviol Glycosides, Glycosylated Stevioside, Mogroside V, Isomogroside, Mogroside IV, Luo Han Guo Fruit Extract, Siamenoside, Monatin and its Salts (Monatin SS, RR, RS, SR), Curculin, Glycyrrhizic Acid and its Salts, Thaumatin, Monellin, Mabinlin, Brazzein, Hernandulcin, Mexican Sweet Herb (Lippia dulcis) Extract, Glycyphyllin, Smilax glycyphylla Extract, Phloridzin, Malus Extract, Trilobatin, Lebanon Wild Apple (Malus triobata), bayunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, cyclocaryoside I, balancin A, balancin B, and combinations thereof.

[0026] Alternatively, component c) is steviolmonoside, steviolmonoside A, steviolbioside, steviolbioside D, rubusoside, steviolbioside A, steviolbioside B, rebaudioside B, stevioside, rebaudioside G, stevioside A, stevioside B, stevioside C, rebaudioside A, rebaudioside E, rebaudioside E2, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E ... Rebaudioside E4, Rebaudioside E6, Rebaudioside E3, Rebaudioside D, Rebaudioside / , Rebaudioside AM, Rebaudioside D7, Rebaudioside M, Rebaudioside M4, Rebaudioside la, Rebaudioside lb, Rebaudioside lc, Rebaudioside ld, Rebaudioside le, Rebaudioside lf, Rebaudioside lg, Rebaudioside lh, Rebaudioside rebaudioside li, rebaudioside lj, rebaudioside lk, rebaudioside 11, rebaudioside lm, rebaudioside ln, rebaudioside lo, rebaudioside lp, rebaudioside lq, rebaudioside lr, rebaudioside ls, rebaudioside lt, rebaudioside 2a, rebaudioside 2b, rebaudioside 2c, rebaudioside 2d, rebaudioside 2e, rebaudioside 2a rebaudioside 2f, rebaudioside 2g, rebaudioside 2h, rebaudioside 2i, rebaudioside 2j, rebaudioside 2k, rebaudioside 21, rebaudioside 2m, rebaudioside 2n, rebaudioside 2o, rebaudioside 2p, rebaudioside 2q, rebaudioside 2r, rebaudioside 2s, SvG7, and combinations thereof.

[0027] Preferred are mixtures according to the invention in which component b) comprises or consists of hesperetin, hesperetin dihydrochalcone, naringenin, phloretin, eriodictyol, homoeriodictyol, and mixtures thereof. More preferably, component b) is - hesperetin or hesperetin dihydrochalcone or phloretin or phyllodulcin, or -Hesperetin and hesperetin dihydrochalcone, or -Hesperetin and phloretin, or -Hesperetin and phyllodulcin, or -Hesperetin dihydrochalcone and phloretin, or -Hesperetin dihydrochalcone and phyllodulcin, or - phloretin and phyllodulcin, -Hesperetin and hesperetin dihydrochalcone and phloretin, or -Hesperetin and hesperetin dihydrochalcone and phyllodulcin, or -Hesperetin and phloretin and phyllodulcin, or -Hesperetin dihydrochalcone and phloretin and phyllodulcin, or -Hesperetin and Hesperetin Dihydrochalcone and Phloretin and Phyllodulcin It comprises or consists of:

[0028] Hesperetin, including its enantiomers and salts and mixtures thereof, used in the mixtures according to the invention are known to the person skilled in the art and are described, for example, in EP 1 909 599 B1.

[0029] The hesperetin dihydrochalcone, including salts and mixtures thereof, used in the mixtures according to the invention are known to the person skilled in the art and are described, for example, in WO 2017 / 186299.

[0030] The phloretin, including salts and mixtures thereof, used in the mixtures according to the invention are known to the person skilled in the art and are described, for example, in EP 1 998 636 B1.

[0031] The eriodictyol, homoeriodictyol, including the enantiomers and salts and mixtures thereof used in the mixtures according to the invention are known to the person skilled in the art and are described, for example, in EP 1 258 200 B1.

[0032] The phyllodulcins, including the enantiomers and salts and mixtures thereof, used in the mixtures according to the invention are known to the person skilled in the art and are described, for example, in EP 2 298 084 B1.

[0033] Preferred are mixtures according to the invention, where component c) comprises or consists of at least one steviol glycoside, preferably rebaudioside A, glucosylated stevioside, rubusoside, glycosylated rubusoside, stevia leaf extract, Tenyokenkoushi extract, mogroside, luo han guo or mixtures thereof.

[0034] Rebaudioside A (also referred to herein as Reb A) is a steviol glycoside that is 200 times sweeter than sugar.

[0035] Steviol glycoside or stevioside is a glycoside of steviol that can be found in the leaves of Stevia rebaudiana, Stevia phlebophylla and Rubus chingii.

[0036] Rubusoside is present in the Chinese sweet tea plant (Rubus suavissimus) and is closely related to the glucosides found in Stevia rebaudiana. Glycosylated rubusosides, such as α-glycosyl rubusosides, are known to those skilled in the art and are described, for example, in patent application WO 2015 / 189346 A1.

[0037] Mogrosides are glycosides of cucurbitane derivatives found in the fruit of certain plants, such as the gourd vine, Luo Han Guo.

[0038] Preferred are mixtures according to the invention, where component d), if present, comprises or consists of at least one sugar selected from the group consisting of sucrose, fructose, glucose, galactose, lactose, dextrose, maltose and mixtures thereof, preferably sucrose, D-fructose, D-glucose, D-galactose, D-lactose, D-maltose and mixtures thereof.

[0039] Particular mixtures according to the invention are obtained by permutation of each compound disclosed herein for component a) with each compound disclosed herein for component b) and each compound disclosed herein for component c), and optionally each compound disclosed herein for component d).

[0040] Particular mixtures preferred according to the invention comprise as component a) D-(+)-allulose, L-(+)-rhamnose, L-(+)-arabinose, D-(-)-tagatose, D-(+)-trehalose, D-(+)-allose, respectively, and as component b) hesperetin, hesperetin dihydrochalcone, naringenin, phloretin, eriodictyol, homoeriodictyol, respectively, and mixtures thereof (in particular the mixtures named in claim 3), respectively, and as component c) ) as component d), preferably steviol glycosides, preferably rebaudioside A, glucosylated stevioside, rubusoside, glycosylated rubusoside, stevia leaf extract, Tenyokenkoushi extract, mogrosides and luo han guo, respectively, and optionally with D-(+)-glucose (dextrose), D-(-)-fructose, D-sucrose, D-galactose, D-lactose and D-maltose, respectively, as component d).

[0041] Preferred are mixtures according to the invention in which the weight ratio of component a) to component b) is in the range of 100,000:1 to 10:1, preferably 20,000:1 to 100:1, more preferably 10,000:1 to 500:1.

[0042] Also preferred are mixtures according to the invention in which the weight ratio of component a) to component c) is in the range of from 20,000:1 to 2:1, preferably from 5,000:1 to 20:1, more preferably from 2,000:1 to 50:1.

[0043] Preferred are mixtures according to the invention in which the weight ratio of component a) to component d) if present is in the range from 10:1 to 1:200, preferably from 10:1 to 1:20, more preferably from 5:1 to 1:10.

[0044] Also preferred are mixtures according to the invention in which the weight ratio of component b) to component c) is in the range from 100:1 to 1:100, preferably from 10:1 to 1:40, more preferably from 2:1 to 1:15.

[0045] Preferred are mixtures according to the invention which further comprise component e), which is at least one substance selected from the group consisting of flavourings and / or aroma substances other than the compounds defined (i.e. falling within the scope of the definition) by components a) to d).

[0046] In the context of the present invention, component e) preferably comprises or consists of at least one substance selected from the following group:

[0047] Aliphatic flavouring substances, in particular saturated aliphatic alcohols such as ethanol, isopropanol, butanol, isoamyl alcohol, hexanol, 2-heptanol, octanol (1 / 2 / 3), decanol, unsaturated aliphatic alcohols such as cis-2 pentenol, cis-3 hexenol, trans-2 hexenol, trans-3 hexenol, cis-2 octenol, 1-octen-3-ol, cis-6 nonen-1-ol, trans-2,cis-6 nonadienol, aliphatic aldehydes such as saturated aliphatic aldehydes (e.g. acetaldehyde, propionaldehyde, butyraldehyde, isobutyraldehyde, valeraldehyde, isovaleraldehyde, hexanal, 3-methylhexanal, octanal, nonanal, or mono- or polyunsaturated aliphatic aldehydes such as 2-methylbutanal, -2-enal, trans-2 hexenal, cis-3 hexenal, cis-4 hexenal, trans-2 octenal, trans-2 nonenal, cis-6 nonenal, trans-2,cis-6 nonadienal, trans-2 decenal, trans-2,trans-decadienal, aliphatic ketones, such as saturated ketones (e.g. 2-butanone, 2-pentanone, 2-heptanone, 2-octanone, non-, 2-methylheptan-3-one, 2-decanone, 2-undecanone), unsaturated ketones (e.g. 1-penten-3-one, 1-hexen-3-one, 5-methyl-3-hexenone, 3-hepten-2-one, 1-octen-3-one, 2-octen-4-one, 3-octen-2-one, 3-non-2-one), aliphatic diketones and aliphatic diketols, e.g. diacetyl, acetyl methylcarbinol, 2,3-Hexanedione, fatty acids, such as straight chain saturated acids, e.g. acetic acid, propionic acid, butyric acid, isobutyric acid, valeric acid, heptanoic acid, octanoic acid, decanoic acid, branched chain saturated acids, e.g. 2-methylheptanoic acid, 4-ethyloctanoic acid, and unsaturated acids, e.g. 2-butenoic acid, 2-pentenoic acid, 4-pentenoic acid, 2-methylpentenoic acid, trans-3 hexenoic acid, cis-3 hexenoic acid, 3-octenoic acid, linoleic acid), aliphatic esters, such as saturated esters, e.g. methyl acetate, methyl butyrate. , methyl-2-methylbutyrate, methyl hexanoate, ethyl acetate, ethyl butyrate, ethyl-2-methylbutyrate, ethyl-3-methylbutyrate, ethyl hexanoate, ethyl decanoate, isopropyl acetate, isobutyl acetate, isobutyl valerate, isoamyl acetate, isoamyl butyrate, isoamyl isovalerate, hexyl acetate, hexyl hexanoate, 3-octyl acetate and unsaturated esters such as methyl 2-hexenoate, allyl hexanoate, cis-3 hexenyl acetate, butyric acid, ethyl 2-hexenoate, ethyl 2-hexenoate, ethyl 3-hexenyl acetate ... cis-3 hexenyl acid, aliphatic thiols and dithiols (e.g. propanethiol, allyl mercaptan, 1-methoxy-3-methylbutane-3-thiol, dimethyl sulfide, dimethyl trisulfide, dipropyl sulfide, diallyl trisulfide), other aliphatic sulfur compounds such as 2-mercapto-3-butanol, methylthiopropanal, 3-mercapto-pentanone, 4-methoxy-2-methyl-2-mercaptobutanone, methylthiobutyrate, methylthiobutyrate, 3-mercapto-4-methylbutanone, methylthiobutyrate ... -methyl methylthiopropionate, aliphatic nitrogen compounds such as butylamine, trimethylamine, allyl isothiocyanate, isopropyl isothiocyanate, alicyclic compounds such as alicyclic ketones, e.g. cis-jasmone, isophorone, 4-ketoisophorone, alicyclic esters, e.g. methyl jasmonate, hydrione, terpenes, e.g. terpene alcohols, e.g. linalool, citronellol, geraniol, nerol, alpha-terpineol, menthol, 8-p-menthen-1,2-Diols, fenchol, borneol, nerolidol, hotrienol, terpene aldehydes such as geranial, neral, citronellal, β-sinensal, terpene ketones such as α-ionone, (D)-carvone, (L)-carvone, nootkatone, piperitone, menthone, α-damascone, β-damascene, damascenone, terpene esters such as linalyl acetate, geranyl acetate, Citronellyl actetate, carbyl acetate, fenchyl acetate, terpene sulfur compounds, 4-mentha-8-thiol-3-one, thiogeraniol, p-menth-1-ene-8-thiol, mercapto p-menthan-3-one, terpene hydrocarbons such as D-limonene, L-limonene, α-pinene, β-pinene, ocimene, α-terpinene, γ-terpinene, β-bisabolene, valencene, terpenes Oxides such as 1,8-cineole, rose oxide, mint lactone, menthofuran, aromatic compounds such as aromatic alcohols such as benzyl alcohol, cinnamyl alcohol, 2-phenyl alcohol, aromatic aldehydes such as benzaldehyde, cinnamaldehyde, 5-methyl-2-phenylhexenal, salicylaldehyde, 4-hydroxybenzaldehyde, cyclamen aldehyde, 2-phenyl-2-butenal, aromatic acids such as 2-phenylacetic acid, cinnamic acid, aromatic esters such as benzyl acetate, benzyl salicylate, anisyl acetate, methyl phenyl acetate, methyl benzoate, methyl salicylate, methyl cinnamate, aromatic phenols such as phenol, o-cresol, p-cresol, 2,3-dimethylphenyl, 2-ethylphenol, 2,3,5-Trimethylphenol, 4-vinylphenol, guaiacol, 4-vinylguaiacol, eugenol, thymol, carvacrol, aromatic sulfur compounds such as thiophenol, diphenyl disulfide, aromatic nitrogen compounds such as methyl anthranilate, methyl N-methylanthranilate, aromatic ethers such as vanillin, ethyl vanillin, anethole, aromatic oxides such as heliotropin, diphenyl oxide, aromatic lactones such as coumarin, dihydrocoumarin, heterocyclic compounds such as heterocyclic lactones such as gamma-butyrolactone, gamma-nonalactone, gamma decalactone, delta decalactone, jasmine lactone, delta dodecalactone, ambrettolide, heterocyclic furans such as furfuryl alcohol, furfural, 2-acetylfuran, theaspirane, 2-methyltetrahydrofuran-3- ion, furfuryl mercaptan, 2-methyl 3-furanthiol, 2-methyl 3-tetrahydrofuranthiol, difurfuryl sulfide, difurfuryl disulfide, heterocyclic pyrans such as maltol, ethyl maltol, rose oxide, maltol isobutyrate, heterocyclic pyrroles such as indole, 2-acetylpyrrole, pyrrolidine, heterocyclic pyrazines such as 2-methylpyrazine, 2,3-dimethylpyrazine, 2-methyl 3-ethylpyrazine, trimethylpyrazine, 2-acetylpyrazine, 2-methoxy 3-methylpyrazine, 2-methoxy 3-ethylpyrazine, 2-methoxy 3-isobutylpyrazine, 2-ethyl 3-methylthiopyrazine, heterocyclic thiazoles such as thiazole, 2-methylthiazole, 4-methyl 5-vinylthiazole, 2-isobutylthiazole, 2-acetylthiazole,

[0048] Flavoring raw materials and flavoring preparations, for example, essential oils, concentrated flower oils, absolutes, citrus fruits (e.g. lemon, lime, mandarin, bergamot, grapefruit, bitter orange, peel or essence oils), herbs (dill, parsley, cumin, rosemary, sage, clary sage, basil, tarragon, thyme, oregano, savory, marjoram, allspice, mace, nutmeg, clove leaves, clove buds, caraway, Cinnamomum leaves, Cinnamomum bark, Cassia, Cardamom, Ginger, Alpinia ulmoides, Turmeric, Coriander seeds, Coriander leaves, Fenugreek, Juniper berries, Mugwort, Bay leaves, Eucalyptus, White pepper, Bell pepper, White pepper, Carrot seeds, Celery seeds, Lovage leaves, Asafoetida, Onion, Leek, Garlic, Mustard, Horseradish, Capsicum, Paprika, Seaweed, Valerian oil, Fir needles, Spear Mint, peppermint, wintergreen, beech leaves, black currant buds, fennel, star anise, jambu, long pepper, davana, white iris, mimosa, goldenrod, violet leaves, holy leaf, jasmine, ylang-ylang, cananga, osmanthus, angelica, clary sage, ambrette seeds, hops, chamomile, lavender, rose, geranium, citronella, palmarosa, lily of the valley, lemongrass Extracts or tinctures from raw materials such as wrath, tagetes, neroli, petitgrain oil, mate, cognac oil, coffee, cola nut, cocoa, green tea, black tea, white tea, gentian, tolu balm, resina benzoin, peruvian balm, cascarilla, galbanum, vetiver, labdanum, patchouli, sandalwood, cedarwood, guaiacwood, oakwood, massoi bark, vanilla pod, tonka bean, as well as concentrated fractions thereof;

[0049] Juice concentrates, for example orange juice, lemon juice, strawberry, cherry juice or passion fruit juice concentrates, aqueous phases and recoveries from raw materials such as citrus fruits (lemon, lime, orange, mandarin, grapefruit), apple, pear, quince, medlar, red fruits (raspberry, strawberry, blueberry, blackberry, amelanchia (June plum), rose hips, cranberry, plum, prune, red and black currants, etc.), yellow fruits (peaches, apricots, nectarines, bananas, etc.), tropical fruits (mango, passion fruit, pineapple, lychee, etc.), vegetables (e.g. cucumber, tomato) and spices (e.g. ginger),

[0050] Acetophenone, allyl caproate, α-ionone, β-ionone, anisaldehyde, anisyl acetate, anisyl formate, benzaldehyde, benzothiazole, benzyl acetate, benzyl alcohol, benzyl benzoate, β-ionone, butyl butyrate, butyl caproate, butylidenephthalide, carvone, camphene, caryophyllene, cineole, cinnamyl acetate, citral, citronellol, citronellal, citronellyl acetate, cyclohexyl acetate, cymene, damascone, decalactone, dihydrocoumarin, dimethyl anthranilate, Dodecalactone, ethoxyethyl acetate, ethyl butyrate, ethyl butyrate, ethyl caprate, ethyl caproate, ethyl crotonate, ethyl furaneol, ethyl guaiacol, ethyl isobutyrate, ethyl isovalerate, ethyl lactate, ethyl methylbutyrate, ethyl propionate, eucalyptol, eugenol, ethyl heptylate, 4-(p-hydroxyphenyl)-2-butanone, γ-decalactone, geraniol, geranyl acetate, geranyl acetate, grapefruit aldehyde, methyl dihydrojasmonate (e.g. hydione (H edion), heliotropin, 2-heptanone, 3-heptanone, 4-heptanone, trans-2-heptenal, cis-4-heptenal, trans-2-hexenal, cis-3-hexenol, trans-2-hexenoic acid, trans-3-hexenoic acid, cis-2-hexenyl acetate, cis-3-hexenyl acetate, cis-3-hexenyl caproate, trans-2-hexenyl caproate, cis-3-hexenyl formate, cis-2-hexyl acetate, cis-3-hexyl acetate, trans-2- Hexyl, cis-3-hexyl formate, p-hydroxybenzylacetone, isoamyl alcohol, isoamyl isovalerate, isobutyl butyrate, isobutyraldehyde, isoeugenol methyl ether, isopropyl methylthiazole, lauric acid, levulinic acid, linalool, linalool oxide, linalyl acetate, menthol, menthofuran, methyl anthranilate, methylbutanol, methylbutyric acid, 2-methylbutyl acetate, methyl caproate, methyl cinnamate, 5-methylfurfural, 3,2,2-methylcyclopentenolone, 6,5,2-Methylheptenone, methyl dihydrojasmonate, methyl jasmonate, 2-methylmethyl butyrate, 2-methyl-2-pentenoic acid, methylthiobutyrate, 3,1-methylthiohexanol, 3-methylthiohexyl acetate, nerol, nerol acetate, trans,trans-2,4-nonadienal, 2,4-nonadienol, 2,6-nonadienol, 2,4-nonadienol, nootkatone, δ-octalactone, γ-octalactone, 2-octanol, 3-octanol, 1,3-octenol, 1-acetate Octyl, 3-octyl acetate, palmitic acid, paraldehyde, phellandrene, pentanedione, phenylethyl acetate, phenylethyl alcohol, phenylethyl isovalerate, piperonal, propionaldehyde, propyl butyrate, pulegone, pulegol, sinenal, sulfurol, terpinene, terpineol, terpinolene, 8,3-s-thiomenthanone, 4,4,2-thiomethylpentanone, thymol, δ-undecalactone, γ-undecalactone, valencene, valeric acid, vanillin, acetoin, ethyl vanillin ethyl vanillin isobutyrate (=3-ethoxy-4-isobutyryloxybenzaldehyde), 2,5-dimethyl-4-hydroxy-3(2H)-furanone and its derivatives (preferably homofuraneol (=2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone), homofuranol (=2-ethyl-5-methyl-4-hydroxy-3(2H)-furanone and 5-ethyl-2-methyl-4-hydroxy-3(2H)-furanone), maltol and maltol derivatives (preferably homofuraneol (=2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone) and 5-ethyl-2-methyl-4-hydroxy-3(2H)-furanone), preferably ethyl maltol), coumarin and coumarin derivatives, γ-lactones (herein preferably γ-undecalactone, γ-nonalactone, γ-decalactone), δ-lactones (herein preferably 4-methyldeltadecalactone, massolactone, deltadecalactone, tuberolactone), methyl sorbate, divanillin, 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)furanone, 2-hydroxy-3-methyl-2-cyclopentenone, 3-hydroxy-4,5-Dimethyl-2(5H)-furanone, isoamyl acetate, ethyl butyrate, n-butyl butyrate, isoamyl butyrate, 3-methyl-ethyl butyrate, n-hexanoic acid ethyl ester, n-hexanoic acid allyl ester, n-hexanoic acid n-butyl ester, n-octanoic acid ethyl ester, ethyl 3-methyl-3-phenylglycidate, ethyl 2-trans-4-cis-decadienoate, 4-(p-hydroxyphenyl)-2-butanone, 1,1-dimethoxy-2 , 2,5-trimethyl-4-hexane, 2,6-dimethyl-5-hepten-2-al and phenylacetaldehyde, 2-methyl-3-(methylthio)furan, 2-methyl-3-furanthiol, bis(2-methyl-3-furyl)disulfide, furfuryl mercaptan, methional, 2-acetyl-2-thiazoline, 3-mercapto-2-pentanone, 2,5-dimethyl-3-furanthiol, 2,4,5-trimethylthiazole, 2-acetylthiazole, 2,4-dimethyl-5-ethylthiazole 2-Acetyl-1-pyrroline, 2-methyl-3-ethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 3-isopropyl-2-methoxypyrazine, 3-isobutyl-2-methoxypyrazine, 2-acetylpyrazine, 2-pentylpyridine, (E,E)-2,4-decadienal, (E,E)-2,4-nonadienal, (E)-2-octenal, (E)-2-nonenal, 2-undecenal, 12-methyltriphenylphosphine ... Lidecanal, 1-penten-3-one, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, guaiacol, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, 3-hydroxy-4-methyl-5-ethyl-2(5H)-furanone, cinnamaldehyde, cinnamon alcohol, methyl salicylate, isopulegol and stereoisomers, enantiomers, positional isomers, diastereomers, cis / trans isomers or epimers of these substances (not explicitly mentioned in this specification).

[0051] In some embodiments, the mixture is free or substantially free of tannins or tannoids.

[0052] If a substance from the above groups falls into one of the groups of components a) to d), then the substance shall by definition belong to group e) and not to any of the groups of components a) to d).

[0053] In one embodiment, the mixture according to the invention is a liquid, for example a syrup. In another embodiment, the mixture according to the invention is a solid, for example spray-dried. The mixture according to the invention may contain one or more carriers, which may be solid or liquid (at 25° C. and 1013 mbar). Individual substances or mixtures of substances can be used as carriers.

[0054] Advantageous solid carriers in the preferred (preferably spray-dried) mixtures according to the invention are silicon dioxide (silicic acid, silica gel), carbohydrates (other than sugars) and / or carbohydrate polymers (polysaccharides), cyclodextrins, food powders, such as rice flour (according to WO 2018 / 219465), starch, degraded starches (hydrolyzed starches), chemically or physically modified starches, modified cellulose, gum arabic, gum ghatti, tragacanth, gum karaya, carrageenan, guar gum meal, locust bean gum, alginic acid, pectin, inulin or xanthan gum. Preferred hydrolyzed starch products are maltodextrins and dextrins.

[0055] Preferred solid carriers are silicon dioxide, flour, gum arabic and maltodextrin, preferably maltodextrin with a DE value in the range of 5 to 20. It is not important which plant originally provided the starch for producing the starch hydrolysate. The degree of degradation of the starch is usually indicated by the characteristic value "dextrose equivalent" (DE) which can vary between the limit value 0 for long-chain glucose polymers and the limit value 100 for pure glucose. Corn-based starches are suitable and readily available, as are starches from tapioca, rice, wheat or potato. The carriers can at the same time also be used as anticaking agents, as in the case of silicon dioxide. These carriers have the advantage of being completely or practically tasteless. Thus, the addition of the carrier does not affect the existing sensory profile, in particular the aroma and taste profile, imparted by components a) to c) and optionally d) and / or e) of the mixture according to the invention.

[0056] Preferred liquid carriers are water, ethanol, isopropanol, glycerin, 1,2-propylene glycol, 1,3-propanediol, diacetin, triacetin and mixtures thereof. Other suitable liquid carriers may be based on syrups derived artificially or naturally from various natural carbohydrates and / or (partially) hydrolyzed starches, such as high fructose corn syrup, honey, agave syrup, high fructose apple syrup, high fructose pear syrup, natural or hydrolyzed sugar beet syrup, maple syrup, date syrup. Further suitable carriers are triglycerides, preferably liquid triglycerides, such as vegetable oils. Triglycerides with the same or different C6-C10-fatty acid groups (MCT, medium-chain triglycerides) are also preferred, as they are essentially tasteless.

[0057] The mixtures according to the invention may be used in food or beverage products to replace part of the high-calorie sugar content of similar food or beverage products. In this case, the mixtures according to the invention without component d) may be used as a kind of diluent for food or beverage products whose high-calorie sugar content is to be reduced. The mixtures according to the invention may also be used as flavoring compositions, concentrates and / or intermediates, which already contain all the sweetening ingredients and preferably all or most of the flavoring ingredients. In this case, the mixtures according to the invention may contain component d) and / or component e) and may be extended with water or milk or similar to give the final food or beverage product.

[0058] Thus, a further aspect of the present invention relates to a flavouring composition, concentrate and / or intermediate for a food or beverage product comprising or consisting of a mixture according to the invention. Another aspect relates to a flavouring composition, concentrate and / or intermediate according to the invention or a food or beverage product comprising a mixture according to the invention.

[0059] Food or beverage products in the context of the present invention are, for example, baked products (e.g. bread, biscuits, cakes and other baked goods), confectionery (e.g. chocolate, chocolate bar products, other bar products, fruit gums, hard and soft candies, chewing gum), alcoholic or non-alcoholic beverages (e.g. coffee, tea, wine, wine-containing beverages, beer, beer-containing beverages, liqueurs, spirits, brandy, fruit-containing lemonades, isotonic beverages, soft drinks, nectars, fruit and vegetable juices, fruit or vegetable juice preparations), instant beverages (e.g. instant cocoa beverages, instant tea beverages, instant coffee beverages), meat products (e.g. ham, processed sausages or fresh sausage preparations, spiced or marinated fresh or preserved meat products), eggs or egg products (dried eggs, egg whites, egg yolks), cereal products (e.g. breakfast cereals, moose rivers, cooked prepared rice products), milk products (e.g. milk drinks, milk ice cream, yoghurt, kefir, fresh cheeses, soft drinks, ice cream, yoghurt, kefir, fresh cheeses, soft drinks, ice cream, soft drinks ... cheeses, hard cheeses, dried milk powders, whey, butter, buttermilk, partially or fully hydrolyzed milk protein-containing products), products from soy proteins or other soy fractions (e.g. soy milk and products prepared therefrom, preparations containing soy lecithin, fermented products such as tofu or tempeh or products prepared therefrom, soy sauce), fruit preparations (e.g. jellies, fruit ices, fruit sauces, fruit fillings), vegetable preparations (e.g. ketchup, sauces, dried vegetables, frozen vegetables, cooked vegetables, pickled vegetables, preserved vegetables), snacks (e.g. baked or fried potato chips or potato dough products, bread dough products, extruded products based on corn or peanuts), fat- and oil-based products or emulsions thereof (e.g. mayonnaise, remoulades, dressings, seasoning preparations), other ready-to-eat meals and soups (e.g. dry soups, instant soups, cooked soups), spices, seasoning mixtures and especially seasonings used, for example, in the preparation of snacks.

[0060] In particular, in conventional food or beverage products where high-calorie sugars are used as bulk materials, modifiers, fillers and stabilizers, i.e. in baked products (e.g. bread, biscuits, cakes and other baked goods), confectionery (e.g. chocolate, chocolate bar products, other bar products, fruit gums, hard and soft candies, chewing gum), cereal products (e.g. breakfast cereals, muesli bars, cooked prepared rice products), fruit preparations (e.g. jellies, fruit ices, fruit sauces, fruit fillings), vegetable preparations (e.g. ketchup, sauces, dried vegetables, frozen vegetables, cooked vegetables, pickled vegetables, preserved vegetables), the amount of high-calorie sugars can be partially replaced with the mixture according to the invention. In preferred embodiments of these food or beverage products, a further technique for replacing the high-calorie sugar content can be realized in combination of the mixture according to the invention with the technique according to the PCT application PCT / EP2018 / 069323.

[0061] Food or beverage products within the meaning of the present invention may be present as dietary supplements in the form of capsules, tablets (uncoated and coated tablets, e.g. with a gastro-resistant coating), dragees, granules, pellets, solid mixtures, dispersions in a liquid phase, as emulsions, as powders, as solutions, as pastes or other preparations that can be swallowed or chewed.

[0062] Chewing gum (as a further example of a food or beverage product) generally comprises a chewing gum base, i.e. a chewing mass that becomes plastic when chewed, other taste correctors for unpleasant taste sensations, further taste modifiers for taste sensations that are generally not unpleasant, taste modifiers (e.g. nucleotides such as inositol phosphates, guanosine monophosphate, adenosine monophosphate or other substances such as sodium glutamate or 2-phenoxypropionic acid), humectants, thickeners, emulsifiers, further flavourings and stabilisers or aroma modifiers.

[0063] Preferred is a food or beverage product according to the invention, wherein the amount of the mixture of the present invention is in the range of 0.05-25% by weight, preferably 0.1-20% by weight, more preferably 0.5-15.0% by weight, based on the total weight of the food or beverage product.

[0064] Furthermore, preferred is a food or beverage product according to the invention, wherein the amount of component a) is in the range of 0.1-10 wt.-%, preferably 0.2-8 wt.-%, more preferably 0.5 to 5.0 wt.-%, based on the total weight of the food or beverage product.

[0065] Furthermore, preferred is a food or beverage product according to the invention, wherein the amount of component b) is in the range of 1 to 100 ppm by weight, preferably 2 to 90 ppm by weight, more preferably 4 to 80 ppm by weight, based on the total weight of the food or beverage product.

[0066] Furthermore, preferred is a food or beverage product according to the invention, wherein the amount of component c) is in the range of 5 to 500 ppm by weight, preferably 10 to 200 ppm by weight, more preferably 20 to 100 ppm by weight, based on the total weight of the food or beverage product.

[0067] Furthermore, preferred is a food or beverage product according to the invention, wherein the amount of component d), if present, is in the range of 1.0 to 30% by weight, preferably 1.5 to 15% by weight, more preferably 1.5 to 10% by weight, even more preferably 1.5 to 5% by weight and most preferably 1.5 to 4% by weight, based on the total weight of the food or beverage product.

[0068] A particular food or beverage product according to the invention comprises or consists of a particular mixture according to the invention obtained by permutation of each compound disclosed herein for component a) with each compound disclosed herein for component b) and each compound disclosed herein for component c) and, optionally, each compound disclosed herein for component d).

[0069] A particular preferred food or beverage product according to the invention comprises as components a) D-(+)-allulose, L-(+)-rhamnose, L-(+)-arabinose, D-(-)-tagatose, D-(+)-trehalose, D-(+)-allose, respectively, and as components b) hesperetin, hesperetin dihydrochalcone, naringenin, phloretin, eriodictyol, homoeriodictyol and mixtures thereof (in particular the mixtures named in claim 3), respectively, and as component c) steviol glycol. The preferred specific mixtures according to the invention comprise or consist of the specific mixtures obtained by permutation of each of the following as component d): rebaudioside A, glucosylated stevioside, rubusoside, glycosylated rubusoside, stevia leaf extract, Tenyokenkoushi extract, mogrosides and luo han guo, and optionally with each of D-(+)-glucose (dextrose), D-(-)-fructose, D-sucrose, D-galactose, D-lactose and D-maltose as component d).

[0070] component a) comprises or consists of L-arabinose, D-tagatose, D-allulose, D-allose, L-rhamnose, D-trehalose or combinations thereof, - component b) comprises or consists of phloretin, hesperetin or a combination thereof, component c) comprises or consists of rebaudioside A, glycosylated rubusoside, glucosylated stevioside, Luo Han Guo extract or combinations thereof; Optionally, - component d) comprises or consists of sucrose, glucose, fructose, lactose or combinations thereof; Food or beverage products are particularly preferred.

[0071] Preferred is a food or beverage product according to the invention, further comprising component f), which is at least one artificial sweetening compound (e.g. a high-intensity sweetener). The at least one artificial sweetening compound is preferably selected from the group consisting of sucralose, acesulfame potassium or other salts, aspartame, alitame, sodium or calcium salts of saccharin, neohesperidin dihydrochalcone, sodium cyclamate, neotame, superaspartame, advantame, thaumatin, and salts thereof.

[0072] As further constituents for the food or beverage products according to the invention, for the flavouring compositions, concentrates and / or intermediates according to the invention or for the mixtures according to the invention, there may be used the usual substrates, auxiliaries and additives for food and semi-luxury food products, such as water, fresh or processed plant or animal substrates or ingredients (e.g. raw, roasted, dried, fermented, smoked and / or boiled meat, bones, cartilage, fish, vegetables, fruits, herbs, nuts, vegetable or fruit juices or pastes or mixtures thereof), natural or hardened fats and oils (e.g. for example tallow, lard, palm oil, coconut oil, hydrogenated vegetable fats and oils, oils (e.g. sunflower oil, peanut oil, corn oil, olive oil, fish oil, soybean oil, sesame oil), fatty acids or their salts (e.g. potassium stearate), proteinogenic or non-proteinogenic amino acids and related compounds (e.g. gamma-aminobutyric acid, taurine), peptides (e.g. glutathione), natural or processed proteins (e.g. gelatin), enzymes (e.g. peptidases), nucleic acids, nucleotides, other flavour correctors for unpleasant taste sensations, further, as a rule, for non-unpleasant taste sensations. taste modifiers, taste modifier substances (e.g. inositol phosphates, nucleotides such as guanosine monophosphate, adenosine monophosphate, or other substances such as sodium glutamate or 2-phenoxypropionic acid), emulsifiers (e.g. lecithin, diacylglycerol, gum arabic), stabilizers (e.g. carrageenan, alginic acid), preservatives (e.g. benzoic acid, sorbic acid), antioxidants (e.g. tocopherol, ascorbic acid), chelating agents (e.g. citric acid), organic or inorganic acidifiers (e.g. malic acid, acetic acid, citric acid, tartaric acid, phosphoric acid) , bitter substances (e.g. quinine, caffeine, limonin, amarogentin, fumolone, lupolone, catechin, tannins), mineral salts (e.g. sodium chloride, potassium chloride, magnesium chloride, sodium phosphate), substances that prevent enzymatic browning (e.g. sulfites, ascorbic acid), essential oils, plant extracts, natural or synthetic dyes or colour pigments (e.g. carotenoids, flavonoids, anthocyanins, chlorophyll and derivatives thereof), spices, substances having an effect on the trigeminal nerve or plant extracts containing such substances having an effect on the trigeminal nerve, synthetic,It is possible to use mixtures of natural or nature-identical aromatic or odorous substances and odor correctors.

[0073] A further aspect of the invention relates to the use of a mixture according to the invention, or a flavour composition, concentrate and / or intermediate according to the invention, for imparting sweetness sensation and / or enhancing sweetness sensation (in a food or beverage product).

[0074] Yet another aspect of the present invention relates to the use of rare sugars to enhance the initial sweetness intensity, overall sweetness intensity and / or richness of a mixture according to the present invention, or a flavouring composition, concentrate and / or intermediate according to the present invention, and / or a food or beverage product according to the present invention.

[0075] Further advantages will become apparent on reading the examples which follow. EXAMPLES

[0076] Unless otherwise stated, percentages given herein refer to percentages by weight per weight, i.e. % (w / w). The term "x°Brix" refers to a mixture containing x% sucrose, i.e. 2°Brix means a mixture containing 2% sucrose, 5°Brix means a mixture containing 5% sucrose, etc.

[0077] In addition, the following abbreviations are used in the top row of the table below: The phrase "initial strength" is a contraction for initial sweetness strength <2 seconds. The phrase "total strength" is a contraction for total sweetness strength. The phrase "residual artificial" is a contraction for "residual artificial sweetness." The phrase "off-notes" is a contraction for off-notes (bitter, metallic, astringent).

[0078] Additionally, the following abbreviations are referenced below: Allulose D-(+)-Allulose, Arabinose L-(+)-Arabinose, Rhamnose L-(+)-Rhamnose, Tagatose D-(-)-tagatose, Trehalose D-(+)-Trehalose HC hesperetin dihydrochalcone; HT hespertin; PH Phloretin, SG steviol glycoside, OR glycosylated rubusoside; LHG Luo Han Guo

[0079] Example 1 Sweetness enhancement effect imparted by rare sugars in mixtures further comprising natural sweet compounds and natural caloric sweet carbohydrates

[0080] In this example, a mixture containing 2% sucrose (2° Brix) and 30 ppm rebaudioside A (Reb A) was used as the substrate and compared to a similar mixture further containing an additional rare sugar and a mixture containing 5% sucrose (5° Brix) with no Reb A or rare sugar.

[0081] Rare sugars were added at a final amount of 2%. Various rare sugars were evaluated in this example, including allulose, rhamnose, trehalose, tagatose and arabinose.

[0082] The resulting mixtures were subjected to a sensory test carried out by an expert panel. Two repetitions were performed. The results are summarized in Tables 1 to 3 below (results for arabinose not shown).

[0083] [Table 2]

[0084] [Table 3]

[0085] [Table 4]

[0086] Rhamnose was found to be significantly more potent than allulose in sugar reduction applications. In stevioside sweetening applications, rhamnose and tagatose were found to be superior to allulose.

[0087] Example 2 Sweetness enhancement effect imparted by taste-modifying compounds, optionally in combination with additional natural sweet compounds, in mixtures of the invention not containing natural caloric sweet carbohydrates

[0088] In this example, a sweetening solution containing 100 ppm Reb A (as a natural sweetening compound) and 1% rhamnose (as a rare sugar) was used as a substrate and compared with a similar solution containing one or more additional taste-modifying compounds, optionally at least one additional natural sweetening compound. As taste-modifying compounds, hesperetin dihydrochalcone (HC), hespertin (HT) and / or phloretin (PH) were used. As additional natural sweetening compounds, steviol glycosides (SG), glycosylated rubusoside (OR) or Luo Han Guo (LHG) were used.

[0089] The results of the sensory tests are summarized in Table 4 below. Effects that were found to be particularly strong are highlighted in the table by values ​​marked in bold.

[0090] [Table 5]

[0091] Sweetness intensity (total and impact) was found to increase strongly with all taste-modifying compounds. At the same time, the undesirable lingerie effect increased.

[0092] Example 3 Sweetness enhancement effect imparted by taste-modifying compounds, optionally in combination with additional natural sweet compounds, in natural caloric sweet carbohydrates containing the mixture of the present invention

[0093] In this example, a sweetening solution containing 2% sucrose (as natural caloric sweetening carbohydrate), 60 ppm Reb A (as natural sweetening compound) and 1% rhamnose (as rare sugar) was prepared as a base, and compared with a similar solution containing one or more additional taste-modifying compounds, and optionally at least one additional natural sweetening compound. The taste-modifying compounds and additional natural sweetening compounds were the same as in Example 2.

[0094] The results of the sensory tests are summarized in Table 5 below. Effects that were found to be particularly strong are highlighted in the table by values ​​marked in bold.

[0095] [Table 6]

[0096] It was again found that the sweetness intensity (total and impact) strongly increased with all taste modifying compounds, and at the same time, the undesirable sweetening effect increased.Compared with the results shown in Table 4, it can be concluded that the presence of a natural caloric sweet carbohydrate (in this example: sucrose) has a beneficial effect on the complete sweetness profile, including the enhancement of the desired effects and the suppression of the undesired effects.

[0097] Example 4 Sweetness enhancement effect imparted by rare sugars in the mixture of the present invention without natural calorie sweet carbohydrates

[0098] In this example, a sweetening solution containing 100 ppm Reb A (as a natural sweetening compound), 56 ppm SG (as an additional natural sweetening compound) and 7 ppm HT (as a taste modifying compound) was used as the base sweetening solution and compared with a similar solution containing additional rare sugars at a level of 1%. The rare sugars tested included rhamnose, allulose, trehalose, tagatose and arabinose.

[0099] The results of the sensory tests are summarized in Table 6 below. Effects that were found to be particularly strong are highlighted in the table by values ​​marked in bold.

[0100] [Table 7]

[0101] Of the combinations tested, those containing rhamnose or trehalose performed best in terms of impact and strength.

[0102] Example 5 Sweetness enhancement effect imparted by rare sugars in the mixture of the present invention that does not contain natural caloric sweet carbohydrates

[0103] In this example, a mixture containing 2% sucrose (as a natural caloric sweet carbohydrate), 60 ppm Reb A (as a natural sweet compound), 20 ppm PH (as a taste modifying compound) and 45 ppm OR (as an additional natural sweet compound) was used as the substrate and compared with a similar mixture containing additional rare sugars at 1%. The rare sugars tested included rhamnose, allulose, trehalose, tagatose and arabinose.

[0104] The results of the sensory evaluation are summarized in Table 7 below. Effects that were found to be particularly strong are highlighted in the table by values ​​marked in bold.

[0105] [Table 8]

[0106] As can be inferred from Table 7, mixtures containing rare sugars, taste modifying compounds and at least one natural sweet compound were found to have a superior property profile compared to similar mixtures that do not contain rare sugars. All desired effects were significantly increased with all rare sugars tested, but the presence of rhamnose, allulose, tagatose and arabinose led to a strong reduction in residual artificial sweetness. The addition of rhamnose or tagatose to the substrate was found to lead to a particular improvement in impact sweetness and texture (richness).

[0107] Example 6 Further evaluation of the sweetness enhancing effect imparted by tagatose in mixtures of the present invention containing natural caloric sweet carbohydrates

[0108] In this example, a mixture containing 2% sucrose (as a natural caloric sweet carbohydrate) and 60 ppm Reb A (as a natural sweet compound) was used as the substrate and compared with a similar mixture containing additionally PH (as a taste modifying compound) in combination with OR (as an additional natural sweet compound) and / or tagatose (as a rare sugar) in an amount of 1%.

[0109] The results of the sensory tests are summarized in Table 8 below. Effects that were found to be particularly strong are highlighted in the table by values ​​marked in bold.

[0110] [Table 9]

[0111] Surprisingly, it was found that combinations comprising rare sugars, taste-modifying compounds, at least one natural sweet compound, and natural caloric sweet carbohydrates were superior to similar combinations lacking either the rare sugars or the taste-modifying compounds, which had already demonstrated superior performance. These results show that mixtures comprising rare sugars, taste-modifying compounds, at least one natural sweet compound, and natural caloric sweet carbohydrates are associated with beneficial effects, including significantly increased initial sweetness intensity, total sweetness intensity, and richness. The beneficial effects associated with the richness effect were particularly evident.

[0112] Furthermore, by comparing the results from Tables 7 and 8, it can be concluded that the replacement of natural caloric sweet carbohydrate (here sucrose) with rare sugar in the mixture further comprising taste-modifying compound and at least one natural sweet compound produces a significantly improved characteristic profile, in which desired effects are increased and undesired effects are suppressed.More surprising is the observation that the residual artificial sweetness associated with sucrose, which increases from 3.38 (see Table 7) to 3.72, can be completely abolished by the addition of tagatose, and even reduced to 3.15 (see Table 8).These results clearly show the excellent sweetness profile associated with the mixture of the present invention.

[0113] Example 7 Iced Tea Containing a Mixture of the Present Invention Containing Natural Calorie Sweet Carbohydrates

[0114] In this example, various iced tea preparations were prepared. The ingredients were mixed in a bottle in the order listed in Table 9 and then sterilized.

[0115] [Table 10]

[0116] Example 8 Carbonated soft drink containing the mixture of the present invention (flavor oriented: cola)

[0117] In this example, a carbonated soft drink is prepared. The solid ingredients or raw materials shown in Table 10 are individually mixed with water, combined and made up to 100 g with water. The resulting concentrate is then aged overnight at ambient temperature. Finally, 1 part of the concentrate is mixed with 5 parts of carbonated water and filled into bottles that are then sealed.

[0118] [Table 11A] [Table 11B]

[0119] Example 9 Reduced sugar tomato ketchup containing the natural calorie type sweet carbohydrate-containing mixture of the present invention

[0120] In this example, a reduced sugar tomato ketchup formulation is prepared by mixing the flavor part first and adding other ingredients mixed in the order described, the finished ketchup is homogenized using a mixer, poured into bottles and sterilized.

[0121] [Table 12A] [Table 12B]

[0122] Example 10 Instant Iced Tea Type Peach

[0123] In this example, an instant iced tea preparation is prepared by mixing together the ingredients listed in Table 12. The standard dosage in water for preparing a peach iced tea beverage is 7.5% by weight on an instant basis.

[0124] [Table 13]

[0125] Example 11 Chocolate drink instant powder

[0126] [Table 14]

[0127] Example 12. Reduced sucrose yogurt (-50% added sucrose)

[0128] Part I Yogurt

[0129] [Table 15]

[0130] The ingredients are mixed and fermented for 6-12 hours at 22-30°C. The product is stored at 48°C before being finished.

[0131] Part II Fruit preparations for yogurt without added sucrose

[0132] [Table 16]

[0133] Mix 20% fruit preparation part II with 80% yogurt part I, fill and store at 5-8 °C.

Claims

1. A mixture comprising or consisting of components a), b) and c), and optionally component d), Component a) is preferably D-(+)-allulose, L-(+)-rhamnose, L-fucose, L-(+)-arabinose, D-(-)-tagatose, D-(+)-trehalose, D-(+)-xylose, D-(+)-allose, D-(+)-altrose, D-(-)-gulose, D-(+)-mannose, D-(-)-idose, D-(+)-talose, D-(-)-lyxose, (D)-xylulose, ( at least one rare sugar selected from the group consisting of D-ribulose, D-(-)-erythrose, D-(-)-threose, D-(+)-melezithiose, D-(+)-raffinose and mixtures thereof, preferably D-(+)-allulose, L-(+)-rhamnose, L-(+)-arabinose, D-(-)-tagatose, D-(+)-trehalose, D-(+)-allose and mixtures thereof; component b) is at least one taste-modifying compound selected from the group consisting of hydroxyflavonoids, dihydrochalcones, dihydroisocoumarins, hydroxylignans, and mixtures thereof; component c) is preferably steviol glycosides, steviol monosides, steviolbioside A, steviolbioside B, stevioside B, stevioside C, rebaudioside A, rebaudioside AM, rebaudioside B, rebaudioside C (dulcoside B), rebaudioside D, rebaudioside E, rebaudioside E2, rebaudioside E3, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside KA, rebaudioside J, rebaudioside N, rebaudioside O, rebaudioside M, rebaudioside X, dulcoside Coside A, rubusoside, glycosylated rubusoside, suavososide, Tenyokenkou Leaf Extract, Stevia Leaf Extract, stevioside, glycosylated steviol glycoside, glycosylated stevioside, mogroside V, isomogroside, mogroside IV, Luo Han Guo Fruit Extract, siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hernandulcin, Mexican Sweet Herb Extract, glyciphyllin, Smilax Glyciphila (Smilax at least one natural sweetening compound selected from the group consisting of Malus glycyphylla extract, phlorizin, extract from Malus genus, trilobatin, extract from Malus trilobata, bayunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukuroziosid, phlomisoside I, periandrin I, abrusoside A, cyclocaryoside I, balancin A, balancin B, and combinations thereof; component d) is at least one natural caloric sweet carbohydrate and / or at least one non-caloric sweet sugar alcohol; mixture.

2. 2. The mixture of claim 1, wherein component b) comprises or consists of hesperetin, hesperetin dihydrochalcone, naringenin, phloretin, eriodictyol, homoeriodictyol, and mixtures thereof.

3. Component b) is hesperetin or hesperetin dihydrochalcone or phloretin or phyllodulcin, or - hesperetin and hesperetin dihydrochalcone, or - hesperetin and phloretin, or - hesperetin and phyllodulcin, or - hesperetin dihydrochalcone and phloretin, or - hesperetin dihydrochalcone and phyllodulcin, or - phloretin and phyllodulcin, - hesperetin and hesperetin dihydrochalcone and phloretin, or - hesperetin and hesperetin dihydrochalcone and phyllodulcin, or - hesperetin and phloretin and phyllodulcin, or - hesperetin dihydrochalcone and phloretin and phyllodulcin, or - hesperetin and hesperetin dihydrochalcone and phloretin and phyllodulcin, 3. The mixture according to claim 1 or 2, comprising or consisting of:

4. 4. The mixture according to any one of claims 1 to 3, wherein component c) comprises or consists of at least one steviol glycoside, preferably rebaudioside A, glucosylated stevioside, rubusoside, glycosylated rubusoside, stevia leaf extract, Rubus suavissimus extract, mogrosides, luo han guo or mixtures thereof.

5. 5. The mixture according to claim 1 , wherein component d) comprises or consists of at least one sugar selected from the group consisting of sucrose, fructose, glucose, galactose, lactose, dextrose, maltose, sorbitol, xylitol, isomalt, lactitol, maltitol, erythritol, mannitol, galactitol, and mixtures thereof, preferably sucrose, D-fructose, D-glucose, D-galactose, D-lactose, D-maltose, sorbitol, xylitol, isomalt, lactitol, maltitol, erythritol, mannitol, galactitol, and mixtures thereof.

6. the weight ratio of component a) to component b) is in the range of from 100,000:1 to 10:1, preferably from 20,000:1 to 100:1, more preferably from 10,000:1 to 500:1; and / or the weight ratio of component a) to component c) is in the range of from 20,000:1 to 2:1, preferably from 5,000:1 to 20:1, more preferably from 2,000:1 to 50:1; and / or When present, the weight ratio of component a) to component d) is in the range of from 10:1 to 1:200, preferably from 10:1 to 1:20, more preferably from 5:1 to 1:10; and / or The weight ratio of component b) to component c) is in the range of from 100:1 to 1:100, preferably from 10:1 to 1:40, more preferably from 2:1 to 1:15; A mixture according to any one of claims 1 to 5.

7. 7. The mixture according to claim 1, further comprising a component e), which is at least one substance selected from the group consisting of flavouring and / or aromatic substances other than the compounds falling within the scope of one of the definitions of components a) to d).

8. A flavouring composition, concentrate and / or intermediate for a food or beverage product comprising or consisting of a mixture according to any one of claims 1 to 7.

9. A food or beverage product comprising a flavouring composition, concentrate and / or intermediate according to claim 8, or a mixture according to any one of claims 1 to 7.

10. 10. The food or beverage product of claim 9, wherein the amount of the mixture is in the range of 0.05 to 25% by weight, preferably 0.1 to 20% by weight, more preferably 0.5 to 15.0% by weight, based on the total weight of the food or beverage product.

11. the amount of component a) is in the range of 0.1 to 10 wt.-%, preferably 0.2 to 8 wt.-%, more preferably 0.5 to 5.0 wt.-%, based on the total weight of the food or beverage product; and / or the amount of component b) is in the range of 1 to 100 ppm by weight, preferably 2 to 90 ppm by weight, more preferably 4 to 80 ppm by weight, based on the total weight of the food or beverage product; and / or the amount of component c) is in the range of 5 to 500 ppm by weight, preferably 10 to 200 ppm by weight, more preferably 20 to 100 ppm by weight, based on the total weight of the food or beverage product; and / or When present, the amount of component d) is in the range of 1.0 to 30% by weight, preferably 1.5 to 15% by weight, more preferably 1.5 to 10% by weight, even more preferably 1.5 to 5% by weight, and most preferably 1.5 to 4% by weight, based on the total weight of the food or beverage product; 11. A food or beverage product according to claim 9 or 10.

12. component a) comprises or consists of L-arabinose, D-tagatose, D-allulose, D-allose, L-rhamnose, D-trehalose or combinations thereof, component b) comprises or consists of phloretin, hesperetin or a combination thereof, component c) comprises or consists of rebaudioside A, glycosylated rubusoside, glucosylated stevioside, Luo Han Guo extract or combinations thereof; Optionally, - component d) comprises or consists of sucrose, glucose, fructose, lactose or combinations thereof; A food or beverage product according to any one of claims 9 to 11.

13. 13. The food or beverage product according to any one of claims 9 to 12, further comprising component f), preferably at least one artificial sweetening compound selected from the group consisting of sucralose, acesulfame potassium or other salts, aspartame, alitame, sodium or calcium salts of saccharin, neohesperidin dihydrochalcone, sodium cyclamate, neotame, super aspartame, advantame, thaumatin, and salts thereof.

14. Use of a mixture according to any one of claims 1 to 7, or a flavouring composition, concentrate and / or intermediate for a food or beverage product according to claim 8, for imparting sweetness sensation and / or enhancing sweetness sensation.

15. Use of rare sugars to enhance the initial sweetness intensity, overall sweetness intensity and / or full body of a mixture according to any one of claims 1 to 7, or a flavouring composition, concentrate and / or intermediate for a food or beverage product according to claim 8, and / or a food or beverage product according to any one of claims 9 to 13.

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