Compositions with sugar-like properties

Abstract

Disclosed herein are consumable foods, beverages, and other products comprising a steviol glycoside sweetener composition in an amount effective to provide at least 1% sucrose sweetness equivalent, the composition comprising 5-30% by weight of rebaudioside M (reb M), 15-35% by weight of rebaudioside AM (reb AM), and 10-25% by weight of rebaudioside N2 (reb N2), based on the total amount of steviol glycosides in the consumable product. Beneficially, the sweetener composition provides sucrose-like properties, including peak response, flavor profile, temporal profile, adaptation behavior, and mouthfeel. The sweetener composition can be included in various foods, beverages, and other consumable products to provide a clean, sugar-like taste and can be used as a sweetener or sweetness enhancer in low-sugar foods, beverages, and other consumable products.

Description

[Technical Field]

[0001] Disclosed herein are foods, beverages, and other consumable products containing steviol glycoside sweetener compositions. Advantageously, the sweetener compositions provide sucrose-like properties, including peak response, flavor profile, temporal profile, adaptation behavior, and mouthfeel. The sweetener compositions can be included in various foods, beverages, and other consumable products to provide a clean, sugar-like taste and can be used as sweeteners or sweetness enhancers in low-sugar foods, beverages, and other consumable products. [Background technology]

[0002] Sugars and sweeteners are widely used in foods, beverages, and other consumable products and play an important role in consumer selection and enjoyment of such products. Sugars are desirable for the sweetness and / or flavor they elicit. Sucrose imparts a taste preferred by consumers that is the "gold standard" with respect to the desired onset (appearance time) and decay (disappearance time) of sweetness. Sucrose provides excellent sweetness characteristics but is caloric. To meet consumer demand for sweetened products that provide non- or low-calorie sweetness, non- or low-calorie sweeteners, both nutritive and non-nutritive, have been introduced.

[0003] A key challenge in replacing sucrose with non-nutritive high-intensity sweeteners is achieving a sucrose-like sweetness profile. Furthermore, sweeteners can be difficult to incorporate into products such as foods and beverages. Sweeteners cannot simply be substituted for sugar-containing products. When using a combination of sugars and / or sweeteners, various formulation and processing challenges can exist, including finding a desirable sugar taste while eliminating any undesirable taste characteristics they may impart. Based on taste, non-caloric or low-caloric sweeteners exhibit a time profile, maximum response, flavor profile, mouthfeel, and / or adaptation behavior that differs from that of sugar. In particular, non-caloric or low-caloric sweeteners exhibit a slow sweetness onset, a lingering sweet aftertaste, a bitter taste, a metallic taste, an astringent taste, a refreshing taste, and / or a licorice-like taste.

[0004] Thus, there continues to be a need for sweetener compositions that provide "sugar-like" properties, including the maximum response, flavor profile (i.e., absence of detectable off-tastes (metallic, licorice, bitterness, etc.)), cooling effect, and adaptation behavior of sucrose. There are also mouthfeel aspects that are characteristic of a "sugar-like" taste. There is a clear consumer demand for natural non-caloric and / or low-calorie sweeteners that have the same taste qualities as sucrose.

[0005] There is also a further need for the development of natural low- or no-calorie sweeteners (also called low- and / or zero-calorie sweeteners) that provide a temporal and flavor profile similar to that of sucrose, replacing the detectable off-tastes (e.g., metallic, licorice, and bitter notes), cooling sensation, and adaptation behavior of high-intensity sweeteners while still providing a natural no-calorie sweetener with the same taste qualities as sucrose.

[0006] Additionally, a further need remains for the development of sweetened compositions, such as foods, beverages, and / or other consumable products, that contain low-calorie or non-caloric sweetener compositions that have more sugar-like properties than currently available low-calorie or non-caloric sweetener compositions. Summary of the Invention

[0007] Disclosed herein is a consumable food, beverage, or other product comprising a steviol glycoside sweetener composition in an amount effective to provide at least 1% of the sweetness equivalent of sucrose, the composition comprising 5-30% by weight of rebaudioside M (reb M), 15-35% by weight of rebaudioside AM (reb AM), and 10-25% by weight of rebaudioside N2 (reb N2), based on the total amount of steviol glycosides in the consumable product.

[0008] Also disclosed is a consumable food, beverage, or other product comprising about 5 ppm to about 5,000 ppm of a steviol glycoside sweetener composition comprising 5-30% by weight rebaudioside M (reb M), 15-35% by weight rebaudioside AM (reb AM), and 10-25% by weight rebaudioside N2 (reb N2), based on the total amount of steviol glycosides in the consumable product, wherein the consumable product has a sweetness equivalent to that of a sucrose solution having a concentration of 5 ppm to 10,000 ppm (1-40 SSE).

[0009] Also disclosed is a method for enhancing the sugar-like properties of a consumable food, beverage, or other product, comprising adding to a sweetenable consumable product composition a steviol glycoside sweetener composition comprising 5-30% by weight rebaudioside M (reb M), 15-35% by weight rebaudioside AM (reb AM), and 10-25% by weight rebaudioside N2 (reb N2), based on the total amount of steviol glycosides in the consumable product.

[0010] Also disclosed is a method for imparting a sugar-like temporal profile, a sugar-like flavor profile, or both to a consumable food, beverage, or other product, comprising adding to the product about 5 ppm to about 5000 ppm of a steviol glycoside sweetener composition comprising 5-30% by weight rebaudioside M (reb M), 15-35% by weight rebaudioside AM (reb AM), and 10-25% by weight rebaudioside N2 (reb N2), based on the total amount of steviol glycosides in the consumable product. [Brief explanation of the drawings]

[0011] [Figure 1a] Sweetness rating comparing composition A in buffer (straight line) with reb M 90% (dotted line). [Figure 1b] Bitterness rating comparing composition A in buffer (straight line) with reb M 90% (dotted line). DETAILED DESCRIPTION OF THE INVENTION

[0012] In the following description, numerous specific details are set forth to provide a thorough understanding of the present invention. However, unless otherwise indicated or implicit from context, the details are intended to be exemplary and should not be construed as limiting the scope of the present invention in any way. Furthermore, features described in connection with various or specific embodiments should not be construed as not being appropriate for use in connection with other embodiments disclosed herein, unless such exclusivity is expressly stated or implicit from context.

[0013] All terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting in any manner or scope. For example, as used in this specification and the appended claims, the singular forms "a," "an," and "the" can include plurals unless the context clearly dictates otherwise. Furthermore, all units, prefixes, and symbols can be written in their SI-approved form. Numerical ranges cited herein include numbers within the stated range. Throughout this disclosure, various aspects are presented in range format. Descriptions in range format should be understood merely for convenience and simplicity and should not be construed as inflexible limitations on the scope of the invention. Thus, the description of a range should be considered to include all possible subranges specifically disclosed and individual numerical values within that range (e.g., 1 to 5 includes 1, 1.5, 2, 2.75, 3, 3.80, 4, and 5).

[0014] In order that the present invention may be more readily understood, certain terms are first defined. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which embodiments of the present invention pertain. Many methods and materials similar to, modified from, or equivalent to those described herein can be used in the practice of the embodiments without undue experimentation. In describing and claiming the embodiments, the following terms will be used in accordance with the definitions set forth below.

[0015] As used herein, the term "about" refers to variations in quantitative quantities that may occur, for example, through typical measuring and handling procedures, through unintentional error in these procedures, through differences in manufacture, source, or purity of ingredients, etc. Regardless of modification by the term "about," the claims include equivalents of the quantities.

[0016] As used herein, the term "Brix" refers to the sugar content of an aqueous solution relative to sucrose. One degree of Brix is one gram of sucrose in 100 grams of solution. The Brix of a sweetener compound or composition can be calculated from its sweetness relative to sucrose using a sensory panel. The sweetness equivalent in Brix of a sweetener compound can similarly be calculated from the concentration response determined using a sensory panel. Approximate relative sweetness values of sweeteners that can be used as substitutes for sucrose are listed in Table 1.1 of "Alternative Sweeteners," 4th Edition, Lyn O'Brien-Nabors CRC Press, published October 26, 2016, ISBN 9781138198562 - CAT# K31388. The contents of this reference are incorporated herein by reference in their entirety for all purposes.

[0017] As used herein, the term "ppm" means parts-per-million and is a weight relative parameter. One part per million is micrograms per gram, so a component present at 10 ppm is present in 10 micrograms of that particular component per gram of aggregate mixture.

[0018] As used herein, the terms "sugar-like profile," "sugar-like taste," "sugar-like sweetness," "sugar-like," and "sugar-like" are synonymous. Sugar-like profile includes any profile similar to that of sucrose, including, but not limited to, maximum response, flavor profile, temporal profile, adaptation behavior, mouthfeel, concentration / response function behavior, tastant and flavor / sweetness interactions, and temperature effects. These characteristics distinguish the taste of sucrose from the taste of natural and synthetic high-potency sweeteners. Whether a profile is more sugar-like is determined by evaluation of sugar and compositions with or without a steviol glycoside sweetener composition by experienced tasters or a trained sensory panel. Such evaluation quantifies the similarity of the profile of a composition containing a sweetener composition according to the present invention compared to one containing a sugar. Suitable procedures for determining whether a composition has a more sugar-like taste are well known in the art. Furthermore, the flavor profile of a sweetener composition is a quantitative profile of the relative intensities of all indicated taste attributes. Such profiles are often plotted as histograms or radar plots.

[0019] As used herein, "slow syrup" or "concentrated syrup" refers to a composition comprising a sweetener composition dissolved in a liquid medium in a volume less than the volume of the liquid medium contained in the final beverage product. In one embodiment described herein, the slow syrup or concentrated syrup comprises a sweetener composition to liquid medium ratio of 1:1 to 120:1. The slow syrup is combined with the liquid medium to form the final beverage product. The slow syrup may optionally contain flavorings, colorings, and other additives, such as food-grade acids and preservatives. The reduced volume of liquid medium in the slow syrup allows for reduced storage and transportation costs and improved shelf life. In some embodiments, the slow syrup is formulated to provide a final beverage composition when diluted with about 2x to about 120x by volume, e.g., 3x, 4x, 5x, 6x, 7x, 8x, 9x, 10x, etc., to 120x by volume of the liquid medium. For example, carbonated beverages are made by first making a concentrated syrup and then diluting the syrup with water when and where the beverage is made. The dilution ratio for such beverages is often 1:5, meaning that 1 part syrup is mixed with 5 parts water. Beverages are often carbonated when they are bottled or otherwise packaged.

[0020] As used herein, the terms "weight percent," "wt-%," "percent by weight," "% by weight," and variations thereof refer to the concentration of a substance as the weight of that substance divided by the total weight of the composition and multiplied by 100. As used herein, it is understood that "percent," "%," and the like are intended to be synonymous with "weight percent," "wt-%," and the like.

[0021] The methods and compositions can include, consist essentially of, or consist of the components and ingredients described herein, in addition to other ingredients. As used herein, "consisting essentially of" means that the methods and compositions can include additional steps, components, or ingredients so long as the additional steps, components, or ingredients do not materially alter the basic and novel characteristics of the claimed methods and compositions.

[0022] Steviol glycoside sweetener composition In one embodiment, a steviol glycoside sweetener composition comprises 5-30% by weight of rebaudioside M (Reb M), 15-35% by weight of rebaudioside AM (reb AM), and 10-25% by weight of rebaudioside N2 (reb N2), based on the total amount of steviol glycosides in the composition. The sweetener composition imparts a sugar-like character relative to a composition not containing the sweetener composition. In one embodiment, reb M is present in an amount ranging from 10-25% by weight, based on the total amount of steviol glycosides in the composition. In one embodiment, reb M is present in an amount ranging from 8-27% by weight, based on the total amount of steviol glycosides in the composition. In one embodiment, reb AM is present in an amount ranging from 25-35% by weight, based on the total amount of steviol glycosides in the composition. In one embodiment, reb N2 is present in an amount ranging from 10-20% by weight, based on the total amount of steviol glycosides in the composition.

[0023] As used herein, the abbreviation "reb" refers to "rebaudioside." Both terms have the same meaning and can be used interchangeably.

[0024] As used herein, the term "steviol glycoside" refers to glycosides of steviol. Steviol glycosides are diterpene glycosides characterized by a single core structure, steviol, and differ in the presence of carbohydrate residues at the C13 and C19 positions. Steviol glycosides may be naturally occurring or produced via fermentation, bioenzyme cascades, or extraction from the leaves of the Stevia rebaudiana plant. Examples of classes of steviol glycosides are steviolmonosides, steviolbiosides, rubososides, steviosides, dulcosides, and rebaudiosides. Examples of steviol glycosides include steviolmonoside, steviolmonoside A, steviolbioside, steviolbioside D, rubusoside, steviolbioside A, steviolbioside B, rebaudioside B, stevioside, rebaudioside G, stevioside A, stevioside B, stevioside C, rebaudioside C, rebaudioside A, rebaudioside E, rebaudioside E2, rebaudioside E4, rebaudioside E6, rebaudioside E3, rebaudioside D, rebaudioside I, rebaudioside AM, and rebaudioside D7. , rebaudioside M, rebaudioside M4, rebaudioside N2, rebaudioside O2, rebaudioside 1a, rebaudioside 1b, rebaudioside 1c, rebaudioside 1d, rebaudioside 1e, rebaudioside 1f, rebaudioside 1g, rebaudioside 1h, rebaudioside 1i, rebaudioside 1j, rebaudioside 1k, rebaudioside 1l, rebaudioside 1m, rebaudioside 1n, rebaudioside 2a, synthetic steviol glycosides, such as enzymatically glucosylated steviol glycosides, and combinations thereof.

[0025] In one embodiment, the steviol glycoside composition further comprises rebaudioside O4 (reb O4). In one embodiment, the steviol glycoside composition further comprises about 3% to about 10% by weight of reb O4, based on the total amount of steviol glycosides in the food or beverage product. In one embodiment, the steviol glycoside composition further comprises about 5% to about 9% by weight of reb O4, based on the total amount of steviol glycosides in the food or beverage product.

[0026] In one embodiment, the steviol glycoside composition further comprises one or more additional steviol glycosides selected from the group consisting of Reb 2M, Reb M5, Reb D9, Reb 2A, Reb O4, Reb M4, Reb E, Reb O, Reb D, Reb K, Reb N, Reb C2, Reb J, Reb K2, Reb V2, Reb H, Reb I, Reb A, stevioside, Reb F, Reb C, dulcoside A, rubusoside, Reb B, Sbio, and combinations thereof.

[0027] The remainder of the steviol glycoside composition can be any one or more steviol glycosides.

[0028] additional sweeteners The sweetener composition may contain at least one additional sweetener. Suitable sweeteners for combining with the sweetener composition include, for example, full-calorie, low-calorie, and / or zero-calorie sweeteners. These sweeteners can also be referred to as nutritive sweeteners, partial nutritive sweeteners, and non-nutritive sweeteners (i.e., high-intensity sweeteners (or high-sensitivity sweeteners)), respectively. Non-nutritive sweeteners, including both natural and synthetic sweeteners (i.e., artificial sweeteners), along with partial nutritive sweeteners, are alternatives to nutritive sweeteners to provide desirable taste characteristics and other functional properties at significantly lower calorie content. Non-nutritive sweeteners do not contribute to the calorie content of the sweetener composition.

[0029] Exemplary zero-calorie sweeteners (i.e., non-nutritive, natural, high-intensity sweeteners) include naturally occurring sweeteners that exist in raw, extracted, purified, or other forms (e.g., by fermentation, bioconversion), alone or in combination, and are characterized by a low calorie content while having a sweetness greater than that of sucrose, fructose, or glucose. Non-limiting examples of natural zero-calorie sweeteners include amino acids, tryptophan, steviolmonoside, steviolbioside, dulcoside A, dulcoside B, rubusoside, stevia, stevioside, mogroside, mogroside IV, mogroside V, mogroside VI, isomogroside V, glauosmoside, neomogroside, siamenoside, monatin and its salts (monatin, ... Examples of natural high-potency sweeteners include hydroxybenzoates (SS, RR, RS, SR), curculin, glycyrrhizin and its salts, thaumatin, monellin, mabinlin, brazzein, hemandulicin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baionoside, osladin, polypodoside A, pterocaliside A, pterocaliside B, mukurogoside, phlomisoproside I, periandrin I, abrusoside A, and cyclocaloside I. Natural high-potency sweeteners also include modified natural high-potency sweeteners.

[0030] Exemplary amino acid additives include, but are not limited to, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, arabinose, trans-4-hydroxyproline, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (α-, β-, and / or δ-isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine, and salt forms thereof, such as sodium or potassium salts or acid salts. Amino acid additives may also be in either the D or L configuration. Amino acids may be natural or synthetic. Amino acids may be modified. Modified amino acids refer to any amino acid in which at least one atom has been added, removed, or substituted, or a combination thereof (e.g., N-alkyl amino acids, N-acyl amino acids, or N-methyl amino acids). As used herein, amino acids also include peptides and polypeptides (eg, dipeptides, tripeptides, tetrapeptides, and pentapeptides), such as glutathione and L-alanyl-L-glutamine.

[0031] Exemplary polyamino acid additives include poly-L-aspartic acid, poly-L-lysine (e.g., poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g., poly-L-α-ornithine or poly-L-ε-ornithine), poly-L-arginine, other polymeric forms of amino acids, and their salt forms (e.g., calcium, potassium, sodium, or magnesium salts, such as monosodium L-glutamate). Suitable sugar acid additives include, but are not limited to, aldonic acid, uronic acid, aldaric acid, alginic acid, gluconic acid, glucuronic acid, glucaric acid, galactaric acid, galacturonic acid, and salts thereof (e.g., sodium, potassium, calcium, magnesium salts, or other physiologically acceptable salts), and combinations thereof. Suitable nucleotide additives include, but are not limited to, inosine monophosphate ("IMP"), guanosine monophosphate ("GMP"), adenosine monophosphate ("AMP"), cytosine monophosphate (CMP), uracil monophosphate (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosine triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, alkali metal or alkaline earth metal salts thereof, and combinations thereof. The nucleotides described herein can also include nucleotide-related additives, such as nucleosides or nucleic acid bases (e.g., guanine, cytosine, adenine, thymine, uracil). Exemplary non-nutritive synthetic high-potency sweeteners include those that are not naturally occurring and that characteristically have a sweetening power greater than sucrose, fructose, or glucose, but have fewer or no calories.

[0032] Further exemplary synthetic zero-calorie (i.e., high-intensity) sweeteners include sucralose, acesulfame potassium, aspartame, alitame, saccharin, neohesperidin dihydrochalcone, cyclamate, neotame, advantame, N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-La-aspartyl]-L-phenylalanine I-methyl ester, N-[N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-La-aspartyl]-L-phenylalanine I-methyl ester, N-[N-[3-(3-methoxy-4-hydroxyphenyl)propyl]-La-aspartyl]-L-phenylalanine I-methyl ester, salts thereof, etc. Synthetic high-potency sweeteners also include modified synthetic high-potency sweeteners.

[0033] Low-calorie (i.e., partially nutritive) sweeteners contribute to the calorie content of a composition. In some embodiments, the use of low-calorie sweeteners can provide a composition that imparts a desired sweetness when added to a sweetenable composition (e.g., a beverage product) and is "medium-calorie," such that it has less than about 60 calories per 8 oz serving. In other embodiments, the use of low-calorie sweeteners can provide a composition that imparts a desired sweetness when added to a sweetenable composition (e.g., a beverage product) and is "low-calorie," such that it has less than about 40 calories per 8 oz serving.

[0034] Exemplary low-calorie sweeteners include polyols. The term "polyol" as used herein refers to a molecule containing two or more hydroxyl groups. Polyols may be diols, triols, or tetraols, each containing two, three, or four hydroxyl groups. Polyols may also contain five or more hydroxyl groups, such as pentaols, hexaols, and heptaols, each containing five, six, or seven hydroxyl groups. In addition, polyols may also be sugar alcohols, polyhydric alcohols, or polyalcohols, which are reduced forms of carbohydrates, in which the carbonyl group (aldehyde or ketone, reducing sugar) has been reduced to a primary or secondary hydroxyl group. Examples of polyols include erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin), threitol, galactitol, palatinose, reduced isomaltooligosaccharides, reduced xylooligosaccharides, reduced gentiooligosaccharides, reduced maltose syrup, reduced glucose syrup, and sugar alcohols, or any other carbohydrate that can be reduced without adversely affecting the taste of the sweetened composition.

[0035] Further exemplary low-calorie sweeteners include allulose (also known as D-allulose, psicose, or D-psicose). In some embodiments, allulose includes a mixture of allulose and additional monosaccharides and disaccharides, determined according to the purity level of the allulose.

[0036] In some embodiments, full-calorie sweeteners may be included as nutritive sweeteners, which often include carbohydrate sweeteners. Examples of carbohydrate sweeteners include sucrose, fructose, glucose, maple syrup, honey, molasses, erythritol, maltitol, lactitol, sorbitol, mannitol, xylitol, D-psicose, D-tagatose, leucrose, trehalose, galactose, rhamnose, cyclodextrins (e.g., α-cyclodextrin, P-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, and fucose. , fuculose, glucuronic acid, gluconic acid, gluconolactone, abequose, galactosamine, xylooligosaccharides (xylotriose, xylobiose, etc.), gentiooligosaccharides (gentiobiose, gentiotriose, gentiotetraose, etc.), galactooligosaccharides, sorbose, ketotriose (dihydroxyacetone), aldotriose (glyceraldehyde), nigero -oligosaccharides, fructooligosaccharides (such as kestose and nystose), maltotetraose, maltotriol, tetrasaccharides, mannan-oligosaccharides, maltooligosaccharides (such as maltotriose, maltotetraose, maltopentaose, maltohexaose, and maltoheptaose), dextrin, lactulose, melibiose, rhamnose, ribose, isomerized liquid sugars (e.g., high fructose corn / starch syrup (HFCS / HFSS)) (e.g., HFCS55, HFCS42, or HFCS90), coupling sugars, soybean oligosaccharides, glucose syrup, and combinations thereof.

[0037] In another embodiment, the additional sweetener is selected from stevioside, mogrosides, erythritol, allulose, HFCS, sucrose, sucrose, aspartame, acesulfame-potassium, sucralose, and any combination of two or more of the foregoing.

[0038] Foods, beverages, and / or consumable products containing one or more sweetener compositions described herein One or more sweetener compositions described herein are suitable for use in a variety of applications, including, but not limited to, food, beverage, and / or other consumable products. Among the advantages of the sweetener compositions is that they can be easily incorporated into known processes for producing food, beverage, and other consumable products without additional processing steps. For example, the sweetener compositions described herein can be mixed with a solvent at room temperature or under heat (e.g., gradient heat treatment) before or at the time of combining with other ingredients of the food, beverage, or other consumable product.

[0039] In any embodiment, the consumable food, beverage, or other product comprises a steviol glycoside sweetener composition in an amount effective to provide at least 1% sucrose sweetness equivalence (SSE). In any embodiment, the consumable food, beverage, or other product comprises a steviol glycoside sweetener composition in an amount effective to provide at least 1%, at least 5%, at least 10%, at least 15%, or at least 20% sucrose sweetness equivalence. In any embodiment, the consumable food, beverage, or other product has a sweetness equivalent to that of a sucrose solution having a concentration of 5 ppm to 10,000 ppm (1 to 40 SSE).

[0040] In exemplary embodiments, the sweetener composition is present in the beverage product composition at a concentration of from about 5 ppm to about 5000 ppm, from about 5 ppm to about 50 ppm, from about 10 ppm to about 100 ppm, from about 20 ppm to about 100 ppm, from about 20 ppm to about 200 ppm, from about 20 ppm to about 300 ppm, from about 20 ppm to about 400 ppm, from about 20 ppm to about 500 ppm, from about 50 ppm to about 500 ppm, from about 100 ppm to about 500 ppm, from about 100 ppm to about 700 ppm, from about 100 ppm to about 800 ppm, from about 100 ppm to about 900 ppm, from about 100 ppm to about 1000 ppm, 500ppm to about 1000ppm, about 500ppm to about 1100ppm, about 500ppm to about 1200ppm, about 500ppm to about 1300ppm, about 500ppm to about 1400ppm, about 500ppm to about 1500ppm, about 1000ppm to about 1600ppm, about 10 00ppm~about 1700ppm, about 1500ppm~about 1800ppm, about 1500ppm~about 1900ppm, about 1500ppm~about 2000ppm, about 2000ppm~about 2100ppm, about 2100ppm~about 2200ppm, about 2200ppm~about 2300ppm , about 2300ppm to about 2400ppm, about 2400ppm to about 2500ppm, about 2500ppm to about 2600ppm, about 2600ppm to about 2700ppm;, about 2700ppm to about 2800ppm; about 2800ppm to about 2900ppm, about 2900ppm to about 30 00ppm, about 3000ppm to about 3100ppm, about 3100ppm to about 3200ppm, about 3200ppm to about 3300ppm, about 3300ppm to about 3400ppm, about 3400ppm to about 3500ppm, about 3500ppm to about 3600ppm, about 3600ppm It may be included in an amount of about 3700 ppm to about 3800 ppm, about 3800 ppm to about 3900, about 3900 to about 4000 ppm, about 4100 ppm to about 4200 ppm, about 4200 ppm to about 4300 ppm, about 4300 ppm to about 4400 ppm, about 4400 ppm to about 4500 ppm, about 4500 ppm to about 4600 ppm, about 4600 ppm to about 4700 ppm, about 4700 ppm to about 4800 ppm, about 4800 ppm to about 4900 ppm, about 4900 ppm to about 5000 ppm, or increments therebetween.

[0041] In some embodiments, one or more beverage products described herein are medium-calorie, low-calorie, or zero-calorie, non-alcoholic and alcoholic beverages.

[0042] In exemplary embodiments, the sweetener composition can be included in the food composition in an amount ranging from about 0.1% to about 50% by weight, from about 0.5% to about 40% by weight, from about 1% to about 40% by weight, from about 5% to about 35% by weight, from about 5% to about 30% by weight, from about 10% to about 30% by weight, from about 10% to about 25% by weight, from about 10% to about 20% by weight, or any increment therebetween.

[0043] In other embodiments, one or more slow syrups described herein contain the steviol glycoside sweetener composition at a concentration of about 75 ppm to about 60,000 ppm (including all subranges and values therebetween), based on the total composition of the slow syrup. In other embodiments, one or more slow syrups described herein contain the steviol glycoside sweetener composition at a concentration of about 450 ppm to about 15,000 ppm. In other embodiments, one or more slow syrups described herein contain the steviol glycoside sweetener composition at a concentration of about 750 ppm to about 25,000 ppm. In other embodiments, one or more slow syrups described herein contain the steviol glycoside sweetener composition at a concentration of about 18,000 ppm to about 60,000 ppm.

[0044] The disclosed concentrations of steviol glycoside sweetener compositions in foods, beverages, and / or other consumable products beneficially provide such food, beverage, and / or other consumable product compositions with a desirable degree of sugar-like characteristics, which may include peak response, flavor profile, temporal profile, adaptation behavior, mouthfeel, concentration / response function behavior, tastant and flavor / sweetness interactions, and temperature effects. In other embodiments, the sweetener compositions suppress, reduce, or eliminate at least one undesirable taste associated with sweeteners, which may include a slow sweetness onset, a lingering sweet aftertaste, a metallic taste, a bitter taste, a cool taste, a menthol-like taste, or a licorice-like taste.

[0045] Exemplary food, beverage, and / or other consumable food compositions containing the steviol glycoside sweetener composition are set forth below in Table 1. The exemplary food, beverage, and / or other consumable food compositions provide ppm ranges for typical concentrations of the steviol glycoside sweetener composition when used as the sole sweetener. Concentrations may vary depending on the formulation, flavor, and target consumer.

[0046] [Table 1]

[0047] Examples of food products include, but are not limited to, confectioneries, condiments, chewing gum, frozen foods, desserts, canned foods, soy-based products, dressings, mousses, bars, snacks, edible gel mixes and compositions, whipped toppings, mayonnaise, sauces, gravies, spreads, vinegars, ice cream, cereal compositions, baked goods, dairy products such as yogurt, fruit preparations and concentrates, non-dairy products, dairy alternative products, protein products, snacks, dry blends (e.g., coffee or beverage pods), and tabletop sweetener compositions.

[0048] Examples of beverage products include, but are not limited to, ready-to-drink products that are carbonated (e.g., cola or other soft drinks, sparkling drinks, alcoholic beverages, and malt) or non-carbonated (e.g., fruit juices, fruit-containing beverages, nectars, vegetable juices, sports drinks, energy drinks, fortified water, coconut water tea, RTD tea, non-dairy beverages, protein drinks, meal replacement drinks, coffee, cocoa drinks, dairy-containing beverages, coffee creamers, grain extract-containing beverages, smoothies, and alcoholic beverages), as well as powdered beverage products (dry mixes) that are combined with a liquid base, such as water, milk, or club soda, and a beverage concentrate, such as slosh syrup. Slosh syrup can be used to prepare any of the beverages described herein by adding an appropriate amount of water or other liquid medium.

[0049] In some embodiments, the beverage products and slaws disclosed herein may include juice-based compositions derived from fruits or vegetables. The juice-based compositions may be used in any form, such as juice, concentrate, extract, or powder (which can be reconstituted with water or other suitable liquid). Suitable juices include, for example, non-citrus juices such as apple juice, grape juice, pear juice, nectarine juice, currant juice, raspberry juice, gooseberry juice, blackberry juice, blueberry juice, strawberry juice, custard apple juice, pomegranate juice, guava juice, kiwi juice, mango juice, papaya juice, watermelon juice, cantaloupe juice, cherry juice, cranberry juice, peach juice, apricot juice, plum juice, and pineapple juice; citrus juices such as orange juice, lemon juice, lime juice, grapefruit juice, and tangerine juice; and vegetable juices such as carrot juice and tomato juice, or any combination thereof. The beverage products and slow syrups disclosed herein may contain a percentage of fruit or vegetable-derived solids, such as pulp, seeds, skin, fiber, etc., and fruit or vegetable liquids containing pectin naturally occurring in the fruit or vegetable. In some embodiments, the juice-based compositions are fortified with solubilized calcium in the form of calcium carbonate, calcium lactate, calcium oxide, or calcium hydroxide.

[0050] In some embodiments, the beverage products and slaws disclosed herein comprise a dairy composition, which contains a dairy protein. Exemplary dairy compositions include any type of dairy product, including cream, whole milk, reduced-fat milk, skim milk, milk solids, condensed milk, or any combination thereof, particularly a combination of cream and skim milk. Dairy compositions generally include an amount of dairy protein, such as whey protein containing beta-lactoglobulin, alpha-lactalbumin, or serum albumin. In some embodiments, the dairy product may be replaced with an amount of a non-dairy ingredient, such as soy milk, soy protein, almond milk, coconut milk, or any combination thereof.

[0051] The sweetener compositions described herein can also be used in dental and pharmaceutical compositions.

[0052] Further description of exemplary food, beverage, and / or other consumable products suitable for containing one or more sweetener compositions described herein is disclosed in WO2013096420, the portions of which that disclose exemplary food, beverage, and / or other consumable compositions that can be sweetened with one or more sweetener compositions described herein are incorporated herein by reference in their entirety.

[0053] When incorporated into foods, beverages, and / or other consumable products, the sweetener composition may be the sole sweetening ingredient, or other sugars and / or sweeteners may also be incorporated into the product.

[0054] The sweetener composition may also be combined with one or more additives (which may or may not be additional sweeteners) in foods, beverages, and / or other consumable products. Examples of additives include, but are not limited to, carbohydrates (also described above as additional sweeteners), polyols (also described above as additional sweeteners), amino acids and their corresponding salts (also described above as additional sweeteners), 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, caffeine, flavoring agents and flavor components, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, bulking agents, juices, dairy products, grain and other plant extracts, gums, colorants, flavonoids, alcohols, polymers, essential oils, antifungal agents, and combinations thereof.

[0055] The sweetener compositions may also be combined with one or more bulking agents (which may or may not qualify as additives or additional sweeteners) in foods, beverages, and / or other consumable products. Bulking agents may be used to facilitate direct replacement of sugars with the sweetener compositions disclosed herein in applications such as baking, cooking, and tabletop use. Examples of bulking agents include, but are not limited to, bulk sweeteners such as sucrose, dextrose, invert sugar maltose, dextrin, maltodextrin, fructose, levulose, and galactose; low glycemic carbohydrates such as fructooligosaccharides, galactooligosaccharides, mannitol, inulin, xylitol, lactitol, erythritol, and maltitol; fibers such as polydextrose, resistant maltodextrin, resistant starch, soluble corn fiber, and cellulose; and hydrocolloids such as pectin, guar gum, carboxymethylcellulose, locust bean gum, gum arabic, xanthan gum, and alginates. In some embodiments, the bulking agent is selected from maltodextrin, dextrose-maltodextrin blends, corn syrup solids, sucrose, fructose, glucose, invert sugar, sorbitol, xylose, ribulose, mannose, mannitol, galactitol, lactitol, isomalt, maltose, tagatose, lactose, inulin, glycerol, polydextrose, fructooligosaccharides, cellulose and cellulose derivatives, or combinations thereof.

[0056] In some embodiments, the consumable product (e.g., food, beverage, and / or other consumable product) does not contain nutritive sweeteners, including sucrose (i.e., table sugar), glucose, fructose, corn syrup (including high fructose corn syrup), maltose, lactose, molasses, honey, agave, fruit juice, maple syrup, etc. In other embodiments, the product contains reduced amounts of nutritive sweeteners, as they are beneficially replaced (or the content is reduced) by the addition of a sweetener composition (or sweetener compound of Formula (I)) disclosed herein. In exemplary embodiments, the composition comprises at least about 80%, 75%, 70%, 65%, 60%, 55%, 50%, 45%, 40%, 35%, 30%, 25%, 20%, 15%, 10%, or 5% reduction in nutritive sweeteners in the consumable product disclosed herein.

[0057] The sweetener compositions may also be combined with one or more functional ingredients in foods, beverages, and / or other consumable products, including, but not limited to, saponins, antioxidants, dietary fiber sources, fatty acids, vitamins, glucosamine, minerals, preservatives, hydrating agents, probiotics, prebiotics, long-chain primary aliphatic saturated alcohols, phytosterols, and combinations thereof.

[0058] In certain embodiments, the consumable product is a tabletop sweetener composition. In such embodiments, the sweetener composition (or the sweetener composition combined with the agent described in this embodiment) can further comprise at least one bulking agent, additive, anti-caking agent, functional ingredient, and combinations thereof. Tabletop sweetener compositions can exist in solid, suspension, or liquid form, and include co-crystallized sweetener compositions with sugar or polyol, agglomerated sweetener compositions, compressed sweetener compositions, dry sweetener compositions, particle sweetener compositions, spheronized sweetener compositions, spray-dried compositions, granular sweetener compositions, liquid suspension compositions, and liquid sweetener compositions. Exemplary liquid tabletop sweeteners can include water and, optionally, additives such as polyols (e.g., erythritol, sorbitol, propylene glycol, or glycerol), acidulants (e.g., citric acid, malic acid, tartaric acid, phosphoric acid), and antimicrobial agents (e.g., benzoic acid or its salts).

[0059] Method for enhancing sugar-like properties of consumable food, beverage or other products In one embodiment, a method is provided for imparting a sugar-like temporal profile, flavor profile, or both to a consumable food, beverage, or other consumable product. The method includes providing a consumable food, beverage, or other product that is a sweetenable composition and adding one or more sweetener compositions described herein to the product to impart a desired degree of sugar-like characteristics to the composition or product. Desirable characteristics may include maximum response, flavor profile, time profile, adaptation behavior, mouthfeel, concentration / response function behavior, tastant and flavor / sweetness interactions, and temperature effects. In any embodiment, the method comprises adding to the product about 5 ppm to about 5000 ppm of a steviol glycoside sweetener composition comprising 5-30% by weight rebaudioside M (reb M), 15-35% by weight rebaudioside AM (reb AM), and 10-25% by weight rebaudioside N2 (reb N2), based on the total amount of steviol glycosides in the consumable product.

[0060] In another embodiment, a method for enhancing the sugar-like properties of a consumable food, beverage, or other product is provided. In any embodiment, the method comprises adding to a sweetenable consumable product composition a steviol glycoside sweetener composition comprising 5-30% by weight of rebaudioside M (reb M), 15-35% by weight of rebaudioside AM (reb AM), and 10-25% by weight of rebaudioside N2 (reb N2), based on the total amount of steviol glycosides in the consumable product.

[0061] In one embodiment, reb M is present in an amount ranging from 10 to 25% by weight, based on the total amount of steviol glycosides in the edible composition. In one embodiment, reb M is present in an amount ranging from 8 to 27% by weight, based on the total amount of steviol glycosides in the edible composition. In one embodiment, reb AM is present in an amount ranging from 25 to 35% by weight, based on the total amount of steviol glycosides in the edible composition. In one embodiment, reb N2 is present in an amount ranging from 10 to 20% by weight, based on the total amount of steviol glycosides in the edible composition.

[0062] Embodiments of the present invention are further defined in the following non-limiting examples. It should be understood that these examples, while indicating specific embodiments of the present invention, are provided for illustrative purposes only. From the above discussion and these examples, one skilled in the art can ascertain the essential features of the present invention and can make various changes and modifications to the embodiments of the present invention to adapt them to various uses and conditions without departing from the spirit and scope of the present invention. Thus, various modifications of the embodiments of the present invention, in addition to those shown and described herein, will be apparent to those skilled in the art from the foregoing description. Such modifications are also intended to fall within the scope of the appended claims. [Example]

[0063] Sweetness is commonly measured by comparison with a reference solution of sucrose. Sucrose is the standard against which all other sweeteners are compared. Taste panelists are often trained to quantify sweetness on a 15 cm line scale, using a 2-15% sucrose solution as a reference for convenience (a common methodology adopted in industry).

[0064] Other sweeteners are then tasted at a series of dilutions to determine the concentration that is as sweet as a given percent sucrose reference. For example, if a 1% solution of sweetener X is as sweet as a 10% sucrose solution, then sweetener X is said to be 10 times more potent than sucrose. Because sweetness is strongly dependent on sucrose equivalent level for all high potency sweeteners (HPS), it is important to express sweetness as sucrose sweetness equivalency (SSE) levels when determining sweetness.

[0065] The sweetness of Composition A was tested relative to sucrose. Reference samples of 2.5%, 5.0%, 7.5%, and 10.0% sucrose solutions were used. Composition A was added to acidified buffered water (pH 3.17) at ambient conditions. These samples were evaluated in a blinded manner using the squeeze-and-spit method (n=3-6 tasters).

[0066] [Table 2]

[0067] As shown in Table 2, Composition A was found to be more potent (potencies of 179 at 2.5% sucrose, 119 at 5%, 109 at 7.5%, and 66 at 10% sucrose), had a higher sweetness intensity, and had significantly less licorice-like and bitter aftertaste. Composition A was able to reach 10% and had a clean sweetness with no or little bitterness and no off-notes (metallic, licorice root, or earthy).

[0068] [Table 3]

[0069] The taste profile of Composition A was evaluated in comparison with known sweeteners (Reb AM and high-Reb A commercial products). These samples were evaluated in a blinded manner (n=3-6 tasters) using a comparative analytical approach and utilizing a sip-by-breath methodology. Evaluation focused on the sweetness profile, off-taste profile (described as bitterness, sweetness linger, sweetness onset, mouthfeel, mouth coating, and metallic taste), and flavor profile. Qualitative evaluations of the samples in water by the tasters are shown in Table 4. A 5% aqueous sucrose solution was used as a control. Unlike other steviol glycosides, including Reb A, there was no significant bitterness or licorice off-taste when evaluated in water.

[0070] [Table 4]

[0071] The taste profile of Composition A was also evaluated at different concentrations at pH 6.41. Samples were tasted in a blinded manner using a comparative analytical approach, utilizing a squeeze-and-spit methodology. Evaluation focused on the sweetness profile, off-taste profile (described as bitterness, sweetness linger, sweetness onset, mouthfeel, mouth coating, and metallic taste), and flavor profile. Samples were prepared by solubilizing the desired concentration of Composition A in neutral water at pH 6.41 at ambient conditions. Samples were evaluated by three to five tasters. Samples were blind-coded, randomized, and balanced. Qualitative evaluations of the samples in water by the tasters are shown in Table 5.

[0072] [Table 5]

[0073] Composition A exhibited sucrose-like properties. The inclusion of Composition A resulted in significant taste improvements across multiple attributes. Furthermore, Composition A was able to reach 10% and had a clean sweetness with no or low bitterness and no off-notes (metallic, licorice root, or earthy). Specific areas of taste improvement included increased sweetness, intensity, sweetness (lingering) and reduced bitter aftertaste, licorice, astringency, metallic, and bitterness. Furthermore, the results confirm that Composition A is a significantly cleaner-tasting sweetener than Reb M, Reb AM, and other commercially available stevia products.

[0074] The taste profile of Composition A was evaluated in comparison with a known sweetener (High Reb M commercial product). Descriptive sensory analysis (Spectrum Descriptive Methodology) was performed by highly trained external panelists (14 panelists) using a 15-point universal scale with triplicate replicates. Samples were balanced, randomized, and single-component, with a 7-minute time delay between samples. Palate cleansers such as spring water, unsalted crackers, and carbonated water were used. Panelists were trained to perform sweetness evaluations against a sucrose standard.

[0075] Samples (Composition A) were prepared using spring water at seven concentrations (150 ppm, 475 ppm, 700 ppm, 1000 ppm, 1500 ppm, and 2000 ppm) to account for moisture. Samples were stored and evaluated at approximately 40°F.

[0076] Sucrose is the established gold standard, providing the desired onset (appearance time) and sweetness decay (disappearance time). A key challenge in replacing sucrose with high-intensity sweeteners is achieving a sucrose-like sweetness profile. Zero-calorie high-intensity sweeteners can have different temporal profiles (delayed onset, prolonged sweetness) and contain detectable off-tastes (metallic, licorice, and bitter notes). There is a consumer demand for natural, non-caloric sweeteners that can have the same taste qualities as sucrose (the gold standard of sweeteners). Indeed, it is well known in the food industry that HPS can have a low maximum sweetness (e.g., AceK, saccharin), which limits their usefulness in a wide range of sweetness equivalent applications (especially for sweetness targets above 8% sucrose). DuBois et al. (Concentration-Response Relationships of Sweeteners: A Systematic Study, DOI:10.1021 / bk-1991-0450.ch020 (December 31, 1991)) found in dose-response studies of a number of nutritive and non-nutritive sweeteners that the sweetness function for HPS was hyperbolic, as perceived sweetness reached an upper limit and did not increase further with increasing concentration. Conversely, monosaccharides, disaccharides, and sugar alcohols exhibited linear dose-response (DR) functions.

[0077] Figure 1a demonstrates that Compound A unexpectedly exhibits a linear dose response to sweetness across the tested concentration range of 0% to 0.2% (2000 ppm). Therefore, we can speculate that Composition A can deliver sweetness over a wide range of sweetness equivalents for a variety of applications that could be highly beneficial to consumers.

[0078] In addition, composition A exhibited a lower bitter taste compared to Reb M (see Figure 1b).

[0079] In Figures 1a and 1b, the data points 1500 ppm and 2000 ppm for commercial Reb M were extrapolated and were not evaluated.

[0080] While the present invention has been described in conjunction with detailed descriptions herein, it is to be understood that the foregoing description is intended to be illustrative and not limiting on the scope of the invention, which is defined by the appended claims. Other embodiments, advantages, and modifications are within the scope of the following claims. The features expressed in the foregoing specification, or the following claims, or the accompanying drawings, either in specific form or in terms of means for conveniently performing a disclosed function or a method or process for obtaining a disclosed result, can be utilized to realize the invention in various forms, either individually or in any combination of such features.

Claims

1. A consumable food, beverage or other product comprising a steviol glycoside sweetener composition in an amount effective to provide at least 1% sucrose sweetness equivalent, wherein the composition comprises 5 to 30% by weight of rebaudioside M (reb M), 15 to 35% by weight of rebaudioside AM (reb AM), and 10 to 25% by weight of rebaudioside N2 (reb N2), based on the total amount of steviol glycosides in the consumable product.

2. The consumable product according to claim 1, wherein the steviol glycoside sweetener composition further comprises rebaudioside O4 (reb O4).

3. The consumable product according to claim 1, wherein the steviol glycoside sweetener composition is present in an amount of about 5 ppm to about 5000 ppm.

4. The consumable product according to claim 1, wherein the steviol glycoside sweetener composition is present in an amount of about 75 ppm to about 60,000 ppm.

5. The consumable product according to claim 1, further comprising at least one additive, filler and / or functional ingredient.

6. The consumable product according to any one of claims 1 to 5, wherein the consumable product is a beverage product, a beverage concentrate, or a food product.

7. The consumable product according to any one of claims 1 to 5, wherein the consumable product is an edible sweetener, a dental product, and / or a pharmaceutical product.

8. The consumable product according to any one of claims 1 to 5, wherein the consumable product is a food or beverage having a sweetness equivalent to that of a sucrose solution having a concentration of 5 ppm to 10,000 ppm (1 to 40 SSE).

9. A consumable food, beverage, or other product comprising a steviol glycoside sweetener composition in a concentration of approximately 5 ppm to approximately 5,000 ppm, based on the total amount of steviol glycosides in the consumable product, comprising 5 to 30% by weight of rebaudioside M (reb M), 15 to 35% by weight of rebaudioside AM (reb AM), and 10 to 25% by weight of rebaudioside N2 (reb N2), and having a sweetness equivalent to that of a sucrose solution having a concentration of 5 ppm to 10,000 ppm (1 to 40 SSE).

10. The consumable product according to claim 9, wherein the steviol glycoside sweetener composition provides at least 1%, at least 5%, at least 10%, at least 15%, or at least 20% of sucrose sweetness equivalent.

11. The consumable product according to claim 9 or 10, wherein the product is selected from non-alcoholic beverages, alcoholic beverages, beverage products, fruit preparations, fruit concentrates, dressings, frozen foods, canned foods, desserts, bars, sauces, spreads, pharmaceutical compositions, edible gel mixes and compositions, dental compositions, confectionery, seasonings, chewing gum, cereal compositions, frozen foods, desserts, soy-based products, protein products, snacks, gravies, baked goods, dairy products, alternative dairy products, table sweeteners, concentrates, dried blends, and slow syrups.

12. The consumable product according to claim 9 or 10, wherein the product is a beverage product.

13. The consumable product according to claim 9 or 10, wherein the product is a medium-calorie, low-calorie, or zero-calorie beverage.

14. The consumable product according to claim 1, wherein the product is a slow syrup configured to be diluted in a liquid medium to form a beverage.

15. A method for enhancing the sugar-like properties of a consumable food, beverage or other product, comprising the step of adding a steviol glycoside sweetener composition to a consumable product composition that can be sweetened, the composition comprising: 5 to 30% by weight of rebaudioside M (reb M), 15 to 35% by weight of rebaudioside AM (reb AM), and 10 to 25% by weight of rebaudioside N2 (reb N2), based on the total amount of steviol glycosides in the consumable product.

16. A method for imparting a sugary time-dependent profile, a sugary flavor profile, or both to a consumable food, beverage, or other product, comprising adding a steviol glycoside sweetener composition in an amount of about 5 ppm to about 5000 ppm to the product, wherein the composition comprises 5 to 30% by weight of rebaudioside M (reb M), 15 to 35% by weight of rebaudioside AM (reb AM), and 10 to 25% by weight of rebaudioside N2 (reb N2), based on the total amount of steviol glycosides in the consumable product.

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