Methods and compositions for improved taste quality

Abstract

The present invention provides sweeteners and / or umami compositions. [Solution] A composition comprising an umami agent and a taste modifier composition comprising a first cation Mg 2+ and a first taste modifier component consisting essentially of a first salt having a first anion, and a second cation Ca 2+ and a second taste modifier component essentially consisting of a second salt having a second anion, and optionally, K + and Na + A taste modifier composition comprising a third taste modifier component essentially comprising a third salt having a third cation and a third anion selected from, wherein the first taste modifier component is present at a concentration of about 0.1 mM to about 10 mM, the second taste modifier component is present at a concentration of about 0.1 mM to about 10 mM, the third taste modifier component is present at a concentration of about 0.1 mM to about 25 mM if present, and an umami agent is present in an amount of about 0.01% to about 5% by weight.

Description

[Technical Field]

[0001] Cross-reference of related applications This application claims the benefits of U.S. Provisional Patent Application No. 62 / 908,543, filed on 30 September 2019, and U.S. Provisional Patent Application No. 62 / 916,165, filed on 16 October 2019, each of which is incorporated herein by reference in whole. [Background technology]

[0002] Natural sugars such as sucrose, fructose, and glucose are used in the food and beverage industry to impart a pleasant taste to foods and beverages. In addition, natural sugars are commonly used in pharmaceuticals, nutritional supplements, and oral hygiene / cosmetics to similarly impart a pleasant taste. Sucrose, in particular, imparts a taste that is favored by many consumers. While sucrose provides excellent sweetness, it is high in calories. Strong ("HP") sweeteners have been introduced to meet consumer demand for products with a pleasant taste, while simultaneously addressing the growing demand for healthier, lower-calorie products. Furthermore, the demand for healthier, lower-calorie products is driven by public policy and regulatory obligations.

[0003] However, HP sweeteners differ significantly from natural high-calorie sugars in that they disappoint consumers and limit the market penetration of many products containing HP sweeteners. On a taste basis, HP sweeteners exhibit different time profiles, peak response, flavor profiles, textures, and adaptive behaviors compared to sugars. Generally, HP sweeteners exhibit delayed sweetness onset, a lingering sweet aftertaste, bitter-off tastes, astringency, and a refreshing and / or licorice-like taste. HP sweeteners can be synthetic chemicals, natural substances, physically or chemically modified natural substances, and / or reaction products obtained from synthetic and / or natural substances. The desire for natural HP sweeteners with desirable taste characteristics remains high.

[0004] One class of HP sweeteners is steviol glycoside. However, its use has been limited to date due to certain undesirable taste characteristics, including a licorice-like and bitter, unpleasant taste, astringency, and a lingering sweet aftertaste. These undesirable taste characteristics tend to become more pronounced with increasing concentrations. For example, these undesirable taste attributes are particularly noticeable in carbonated beverages where the complete sugar substitution may be accompanied by steviol glycoside at concentrations exceeding 500 mg / L.

[0005] Importantly, while several taste modifiers exist that address some or many of the undesirable taste characteristics of HP sweeteners, the use of taste modifiers adds a significant cost to the use of HP sweeteners. For example, a blend consisting of the steviol glycoside rebaudioside A and mesoerythritol can improve the undesirable taste characteristics of rebaudioside A, but it also increases the cost by approximately 2 to 4 times compared to rebaudioside A alone, even for a good-tasting blend. The cost increase is even greater when compared to the costs associated with sweeteners such as aspartame or aspartame / acesulfame sweeteners.

[0006] Despite advances in compositions and methods for sweetening foods, beverages, and other products, there is a lack of low-cost HP sweeteners that possess the taste characteristics of both sucrose, fructose, and glucose and are suitable for a wide range of applications. This disclosure addresses these and other needs. [Overview of the project]

[0007] In accordance with the purposes of this disclosure, as embodied and broadly described herein, this disclosure relates in one aspect to sweeteners and / or flavor compositions, methods for preparing them, and products containing them. In various aspects, the disclosed sweetener compositions comprise sweeteners and taste modifier components. Taste modifier components improve key properties associated with many sweeteners, including the maximum sweetness response; mitigate flavor profile issues such as bitter and / or licorice-like unpleasant tastes; improve sweetness expression and lingering sweet aftertaste characteristics; improve sensitivity reduction / adaptation profile issues; and improve tactile / texture characteristics. In further aspects, the disclosed flavor compositions comprise umami agents and taste modifier components. Taste modifier components improve key properties associated with many umami agents, including bitter unpleasant taste and texture characteristics. In further aspects, the disclosed taste modifier compositions may further comprise additional CaSR modifiers.

[0008] Other systems, methods, features, and advantages of this disclosure will be apparent to those skilled in the art by examination of the following drawings and detailed description. All such additional systems, methods, features, and advantages are included herein and are within the scope of this disclosure and intended to be protected by the appended claims. In addition, all optional and preferred features and modifications of the described embodiments are available in all embodiments of this disclosure taught herein. Furthermore, the individual features of the dependent claims, as well as all optional and preferred features and modifications of the described embodiments, are combinable and interchangeable. [Brief explanation of the drawing]

[0009] Many aspects of this disclosure can be better understood by referring to the following drawings. The elements in the drawings are not necessarily proportional to scale, and instead the focus is on clearly illustrating the principles of this disclosure. Furthermore, in the drawings, similar reference numbers indicate corresponding parts through several figures.

[0010] [Figure 1]The chemical structures of representative stevia-derived compounds (rebaudioside A, rebaudioside B, and rebaudioside C) are shown. [Figure 2] The chemical structures of representative stevia-derived compounds (rebaudioside D, rebaudioside E, and rebaudioside F) are shown. [Figure 3] The chemical structures of representative stevia-derived compounds (rebaudioside M and rebaudioside N) are shown. [Figure 4] The chemical structures of representative stevia-derived compounds (steviol, steviol monoside, steviol bioside, and stevioside) are shown. [Figure 5] The chemical structures of representative stevia-derived compounds (rubusoside and dulcoside A) are shown. [Figure 6] Representative data on the effect of disclosed taste modifier compositions on umami taste, using MSG as an umami flavoring agent, are presented. [Figure 7] This section presents representative data on the effects of disclosed taste-modifying agent compositions on umami, using MSG + IMP as umami agents. [Figure 8] This document presents representative data on the effect of disclosed taste-modifying agent compositions on umami, using MSG as an umami flavoring agent. [Figure 9] This section presents representative data on the effects of disclosed taste-modifying agent compositions on umami, using flavor food seasonings as umami agents. [Figure 10] This section presents representative data on the effects of disclosed taste-modifying agent compositions on umami, using flavor food seasonings as umami agents. [Figure 11] Representative data on the effects of disclosed taste modifier compositions on the sensory quality using hydrolyzed plant protein preparations are presented. [Figure 12] Representative data on the effects of disclosed taste modifier compositions on sensory qualities, such as bitterness, using stevia sweetener preparations are presented.

[0011] Further advantages of this disclosure are described in subsequent embodiments for carrying out the invention, some of which will become apparent from the embodiments for carrying out the invention or can be learned by practicing this disclosure. The advantages of this disclosure can be realized and achieved by the elements and combinations specifically indicated in the claims. Please understand that the above summary and the following detailed description are all illustrative and descriptive and do not limit this disclosure as claimed. [Modes for carrying out the invention]

[0012] Many modifications and other embodiments disclosed herein will be recognizable to those skilled in the art in which the disclosed compositions and methods are of interest in the teachings presented in the above description and the accompanying drawings. Therefore, it should be understood that this disclosure is not limited to the specific embodiments disclosed, and that modifications and other embodiments are intended to be included within the scope of the appended claims. Those skilled in the art will recognize many variations and adaptations of the embodiments described herein. These variations and adaptations are intended to be included within the teachings of this disclosure and are intended to be encompassed by the claims herein.

[0013] Certain terms are used in this specification, but these are used only in a general and descriptive sense and not for any restrictive purpose.

[0014] As will be apparent to those skilled in the art upon reading this disclosure, the individual embodiments described and illustrated herein have distinct elements and features, which can be readily separated from or combined with features of any of several other embodiments without departing from the scope and spirit of this disclosure.

[0015] Any method described may be performed in the order of the events shown, or in any other logically possible order. That is, unless otherwise specified, no method or embodiment described herein is ever intended to be construed as requiring its steps to be performed in a specific order. Therefore, the claims for a method do not specifically state in the claims or specification that the steps are limited to a particular order, and no order is ever intended to be inferred in any respect. This also applies to any possible implicit basis for interpretation, including logical matters relating to the arrangement of steps or operational flows, plain meanings arising from grammatical structure or punctuation, or the number or types of embodiments described within the specification.

[0016] All publications referenced herein are incorporated herein by reference to disclose and explain the methods and / or materials to which those publications are related. Publications considered herein are provided only for disclosures prior to the filing date of this application. Nothing herein should be construed as acknowledging that this disclosure does not have prior rights to such publications for the sake of prior disclosures. Furthermore, the dates of publications provided herein may differ from the actual publication dates, which may require independent verification.

[0017] While aspects of this disclosure may be described and claimed under a specific legal classification (e.g., a system legal classification), this is for convenience only, and those skilled in the art will understand that each aspect of this disclosure may be described and claimed under any legal classification.

[0018] Furthermore, it should be understood that the terms used herein are merely for the purpose of describing specific embodiments and are not intended to be restrictive. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art in the field to which the disclosed compositions and methods belong. In addition, terms, for example, those defined in commonly used dictionaries, should be interpreted in a way that is consistent with their meaning in the context of this specification and the related art, and should not be interpreted in an idealized or overly formal sense unless expressly defined herein.

[0019] Before describing the various aspects of this disclosure, unless otherwise indicated, the following definitions are provided and used. Further terms may be defined elsewhere in this disclosure.

[0020] definition As used herein, “comprising” should be interpreted as indicating the presence of the described feature, integer, step, or component, but not as precluding the presence or addition of one or more features, integers, steps, or components, or groups thereof. Furthermore, the term “comprising” is intended to include examples and aspects that are encompassed by the terms “essentially consisting of” and “consisting of.” Similarly, the term “essentially consisting of” is intended to include examples that are encompassed by the term “consisting of.”

[0021] As used herein and in the accompanying claims, the singular forms “a,” “an,” and “the” include multiple references unless otherwise clearly indicated by the context. Thus, references to, for example, “HP sweetener,” “sweetener,” “cation,” or “taste modifier” include, but are not limited to, two or more such HP sweeteners, sweeteners, cations, or taste modifiers, and include combinations of sweeteners, cations, and taste modifiers.

[0022] Note that ratios, concentrations, quantities, and other numerical data may be expressed in range form as specified herein. Furthermore, understand that the endpoint of each range is meaningful both in relation to the other endpoint and independently of the other endpoint. Also understand that there may be multiple values ​​disclosed as specified herein, and each value may be disclosed as both the value itself and its specific value "approximately". For example, if the value "10" is disclosed, "approximately 10" is also disclosed. Ranges may be expressed as from a specific value "approximately" and / or to another specific value "approximately". Similarly, understand that when a value is expressed as an approximation by using "approximately" before it, the specific value forms further aspects. For example, if the value "approximately 10" is disclosed, "10" is also disclosed.

[0023] Where a range is expressed, further embodiments include a specific value of one and / or a specific value of the other. For example, if a stated range includes one or both of the limit values, the range excluding one or both of the included limit values ​​is also included in this disclosure. For example, the expression "x~y" includes the range from "x" to "y" plus the range greater than "x" and less than "y". A range can also be expressed as an upper limit, for example, "about x or less, about y or less, about z or less", and should be interpreted as including the specific ranges "about x", "about y", and "about z", and the ranges "less than x", "less than y", and "less than z". Similarly, the expression "about x or greater, about y or greater, about z or greater" should be interpreted as including the specific ranges "about x", "about y", and "about z", and the ranges "greater than x", "greater than y", and "greater than z". In addition, the expression "about 'x'~'y'" (where 'x' and 'y' are numerical values) includes "about 'x'~about 'y'".

[0024] Such range formats are used for convenience and brevity, and should therefore be interpreted flexibly to include not only the numbers explicitly listed as range limits, but also all individual numbers or subranges contained within that range, as if each number and subrange were explicitly listed. For example, the numerical range "approximately 0.1% to 5%" should be interpreted to include not only the explicitly listed values ​​of approximately 0.1% to approximately 5%, but also individual values ​​within the indicated range (e.g., approximately 1%, approximately 2%, approximately 3%, and approximately 4%) as well as subranges (e.g., approximately 0.5% to approximately 1.1%, approximately 5% to approximately 2.4%, approximately 0.5% to approximately 3.2%, and approximately 0.5% to approximately 4.4%, as well as other possible subranges).

[0025] Where used herein, the terms “about,” “approximately,” “at or about,” and “substantially” mean that the quantity or value in question may be an exact value or a value that yields an equivalent result or effect to that listed in the claims or taught herein. That is, quantities, sizes, formulations, parameters, and other quantities and characteristics are not and do not need to be exact, but may be approximated, and / or greater or less, as desired, to reflect tolerances, conversion factors, rounding, measurement errors, and other factors known to those skilled in the art, in order to yield an equivalent result or effect. In some circumstances, a value that yields an equivalent result or effect cannot be reasonably determined. In such cases, where used herein, “about” and “at or about” generally mean nominal values ​​expressed with a variation of ±10%, unless otherwise indicated or inferred. Generally, quantities, sizes, formulations, parameters, or other quantities or characteristics are “about,” “approximately,” or “at or about,” whether expressly stated or not. When "approximately," "around," or "around" is used before a quantitative value, please understand that the parameter includes the specific quantitative value itself, unless otherwise specified.

[0026] As used herein, “stevia sweetener,” “stevia-derived sweetener,” and “Stevia rebaudiana-derived sweetener” are interchangeable. It is understood that stevia sweeteners may refer to extracts, concentrates, juices, or other preparations obtained from the leaves and / or other plant structures (e.g., fruits, seeds, stems, or succulent parts) of plants of the genus Stevia, and possibly Stevia rebaudiana; or one or more purified or partially purified components or compounds of plants of the genus Stevia, and possibly Stevia rebaudiana, such as steviol glycosides, steviosides, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside F, rebaudioside F, dulcoside A, steviolbioside, rubusoside, as well as other steviol glycosides, other steviol glycosides, and mixtures thereof found in plants of the genus Stevia, and possibly Stevia rebaudiana; glucosylated steviol glucosides; and combinations, mixtures, and kits containing these.

[0027] As used herein, the term "steviol glycoside" refers to steviol glycosides, including but not limited to naturally occurring steviol glycosides such as rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M (also known as rebaudioside X), rebaudioside N, rebaudioside O, stevioside, steviolbioside, dulcoside A, rubusoside, etc., or synthetic steviol glycosides, such as enzymatically glucosylated steviol glycosides, and combinations thereof.

[0028] As used herein, "monk fruit sweetener," "monk fruit-derived sweetener," "monk fruit sweetener," "monk fruit-derived sweetener," and "Siraitia grosvenorii-derived sweetener" are interchangeable. Monk fruit sweeteners are understood to refer to extracts, concentrates, juices, or other preparations obtained from the leaves and / or other plant structures (e.g., fruits, seeds, stems, or succulent parts) of plants of the genus Siraitia, and possibly Siraitia grosvenorii; or mixtures of one or more purified or partially purified components or compounds from plants of the genus Siraitia, and possibly Siraitia grosvenorii, such as mogroside I, mogroside II, mogroside III, mogroside IV (esgoside), neomogroside, 11-oxo-mogroside V, mogroside VI, mogroside V, and siamenoside I, as well as other mogrosides and triterpene glycosides found in plants of the genus Siraitia, and possibly Siraitia grosvenorii, and mixtures thereof; glucosylated mogrosides; and combinations, mixtures, and kits containing any of the foregoing.

[0029] As used herein, the terms “high potency sweetener,” “high-potency sweetener,” and “HP sweetener” are interchangeable and refer to synthetic or naturally derived sweeteners with a sweetness potency higher than sucrose, for example, approximately 2 to 15,000 times higher. HP sweeteners are essentially calorie-free and are widely used in the manufacture of diet foods and low-calorie foods. Generally, HP sweeteners do not affect blood glucose levels and provide little to no nutritional value. Non-exclusive examples of synthetic HP sweeteners include sucralose, acesulfame potassium, aspartame, alitame, saccharin, neohesperidin dihydrochalcone and synthetic analogs, cyclamate, neotame, dalsin, suosan, N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, N-[N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, N-[N-[3-(3-methoxy-4-hydroxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, and their salts. Further examples of synthetic HP sweeteners will be discussed later in this specification.Non-exclusive examples of natural HP sweeteners include stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, steviolbioside, dulcoside A, rubusoside, mogroside, blazein, neohesperidin dihydrochalcone (NHDC), glycyrrhizic acid and its salts, thaumatin, perillartin, hernandultin, mukuruodioside (mukur Examples include oziosides, bayunoside, flomisoside-I, dimethyl-hexahydrofluorene-dicarboxylic acid, abroside, periandrin, carnosifloside, cyclocarioside, pterocarioside, polypodoside A, blazein, hernandulcin, phyllodulcin, glycifylline, phylloridine, trilobatin, dihydroflavonol, dihydroquercetin-3 acetate, neoastilibin, trans-cinnamaldehyde, monatin and its salts, serigeain A, hematoxylin, monelin, osrazine, pterocarioside A, pterocarioside B, mavinrin, pentadine, miraculin, curucrin, neocrine, chlorogenic acid, cynarin, and siamenoside. Further examples of natural HP sweeteners are described below. It should be noted that HP sweeteners can be derived from modifications of natural HP sweeteners, for example, by fermentation, enzymatic treatment, or derivatization.

[0030] In this specification, "flavor" refers to the perception of taste and / or smell in a subject, including sweetness, sourness, saltiness, bitterness, umami, etc. The subject may be human or animal.

[0031] In this specification, "flavoring agent" means a compound or a bioacceptable salt thereof that induces flavor or taste in animals or humans.

[0032] As used herein, “flavor modifier” means a modulating compound or a bioacceptable salt thereof, including enhancing, strengthening, and / or inducing the taste and / or smell of natural or synthetic flavorings in animals or humans.

[0033] In this specification, “flavor enhancer” means a natural or synthetic flavoring agent, or a compound or bioacceptable salt thereof that enhances and / or increases the taste or smell of an edible composition containing a flavor enhancer.

[0034] As used herein, “flavors with modifying properties” or “FMP” can be used interchangeably and refer to generally recognized safe (GRAS) ingredients that enhance, suppress, or otherwise affect other flavors without being sweeteners or flavorings themselves. The Flavor and Extracts Manufacturing Association (FEMA) developed the protocol published in the November 2013 issue of Food Technology.

[0035] As used herein, the term "FEMA GRAS" means that an ingredient has been designated as generally safe for use in flavors by an independent flavor expert panel. See, for example, Expert Panel, Toxicology, Decision Tree, Consumption Ratio, and Chart 486 - FEMA GRAS Lists Numbers Included, FDA GRAS, and Bulk Flavor Labeling Statement.

[0036] As used herein, “taste” refers to the sensation caused by the activation of target taste receptor cells in the taste buds of a subject. Tastes can be selected from sweet, sour, salty, bitter, and umami. Tastes can be induced in a subject by “taste substances,” which may be synthetic taste substances, taste substances prepared from natural sources (i.e., natural taste substances), or combinations thereof.

[0037] As used herein, the terms “modulates” or “modifies” mean an increase or decrease in the quantity, quality, or effect of a particular receptor’s activity, and / or an increase or decrease in the expression, activity, or function of the receptor. As used herein, “modulator” means any inhibitory or activating compound identified by silico, in vitro, and / or in vivo assays for agonists, antagonists, and their homologs, including fragments, variants, and mimics.

[0038] As used herein, “inducer,” “activator,” or “agonist” refers to a modulating compound that increases, induces, stimulates, opens, activates, promotes, enhances, sensitizes, or upregulates a receptor or pathway of interest.

[0039] The terms “polypeptide,” “peptide,” “amino acid sequence,” and “protein,” as used interchangeably herein, refer to molecules formed from the linkage of at least two amino acids. The linkage between one amino acid residue and the next is an amide bond, sometimes referred to as a peptide bond. These terms may apply to amino acid polymers, in which one or more amino acid residues are artificial chemical mimics of corresponding natural amino acids, as well as to natural and non-natural amino acid polymers.

[0040] As used herein, the term “amino acid” refers to naturally occurring and synthetic amino acids, as well as amino acid analogs and amino acid mimes that function in a similar manner to naturally occurring amino acids. Naturally occurring amino acids are those encoded by the genetic code, as well as later modified amino acids, such as hydroxyproline, γ-carboxyglutamic acid, and O-phosphoserine. Amino acid analogs and derivatives may refer to compounds that have the same basic chemical structure as natural amino acids, namely, a carbon atom bonded to a hydrogen, carboxyl group, amino group, and R group (e.g., homoserine, norleucine, methionine sulfoxide, and methionine sulfone). Such analogs may have a modified R group (e.g., norleucine) or a modified peptide skeleton, but retain the same basic chemical structure as naturally occurring amino acids. Amino acid mimes are chemical compounds that have a different structure from the general chemical structure of amino acids, but function similarly to natural amino acids.

[0041] As used herein, the term “effective amount” means an amount sufficient to achieve a desired modification of the physical properties of a composition or material. For example, “effective amount” of a disclosed sweetener composition or sweetener means an amount sufficient to achieve a desired improvement in the properties regulated by the compounding components, such as achieving a desired level of sweetness, sweetness onset time, sweetness aftertaste, sweetness sensitivity reduction, physical feel / texture, sourness, saltiness, bitterness, or acidity. The specific level of weight % in the composition required as the effective amount will depend on a variety of factors, including the amount and type of sweetener, the amount and type of taste modifier, the amount and type of salt and / or cation, and the final use of the product made using the composition.

[0042] As used herein, the terms “optional” or “optionally” mean that the event or situation described thereafter may or may not occur, and that such description includes both cases in which such event or situation occurs and cases in which it does not occur.

[0043] Unless otherwise specified, temperatures referred to herein are based on atmospheric pressure (i.e., 1 atmosphere).

[0044] Taste modifier composition In various embodiments, this disclosure relates to a taste modifier composition comprising one or more taste modifier components. The taste modifier components improve key properties associated with edible liquids and foods, including the overall taste response, mitigate problems with various flavor profiles, improve problems with reduced sensitivity / adaptation profiles, and improve tactile / texture characteristics.

[0045] In various embodiments, compositions comprising the disclosed taste modifier composition and HP sweetener have one or more of the following modified characteristics compared to the same composition without the disclosed taste modifier composition: maximum enhancement of sweetness intensity, acceleration of sweetness onset time profile, reduction of sweetness aftertaste, reduction of sweetness sensitivity decline, and / or enhancement of texture. That is, compositions comprising the taste modifier composition disclosed together with the HP sweetener have one of the aforementioned characteristics modified compared to a composition that is essentially the same except for using the same concentration of the same HP sweetener without the disclosed taste modifier composition, as determined in a sensory panel study such as described herein.

[0046] In various embodiments, one or more of these characteristics in a composition containing a taste modifier composition disclosed with the HP sweetener are improved, as determined in the sensory panel studies described herein, by about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, and about 16%. %, approximately 17%, approximately 18%, approximately 19%, approximately 20%, approximately 21%, approximately 22%, approximately 23%, approximately 24%, approximately 25%, approximately 26%, approximately 27%, approximately 28%, approximately 29%, approximately 30%, approximately 31%, approximately 32%, approximately 33%, approximately 34%, approximately 35%, approximately 36%, approximately 37%, approximately 38%, approximately 39%, approximately 40%, approximately 41%, approximately 42%, approximately 43%, approximately 44%, approximately 45%, approximately 46%, approximately 47%, Approximately 48%, approximately 49%, approximately 50%, approximately 51%, approximately 52%, approximately 53%, approximately 54%, approximately 55%, approximately 56%, approximately 57%, approximately 58%, approximately 59%, approximately 60%, approximately 61%, approximately 62%, approximately 63%, approximately 64%, approximately 65%, approximately 66%, approximately 67%, approximately 68%, approximately 69%, approximately 70%, approximately 71%, approximately 72%, approximately 73%, approximately 74%, approximately 75%, approximately 76%, approximately 77%, approximately 78%, approximately Improvements are made by 79%, approximately 80%, approximately 81%, approximately 82%, approximately 83%, approximately 84%, approximately 85%, approximately 86%, approximately 87%, approximately 88%, approximately 89%, approximately 90%, approximately 91%, approximately 92%, approximately 93%, approximately 94%, approximately 95%, approximately 96%, approximately 97%, approximately 98%, approximately 99%, approximately 100%, or any range encompassed by the aforementioned values, or any combination of the aforementioned values.In various embodiments, one or more of these characteristics in a composition comprising a taste modifier composition disclosed together with the HP sweetener are improved, as determined in the sensory panel studies described herein, by approximately 1.1 times, approximately 1.2 times, approximately 1.3 times, approximately 1.4 times, approximately 1.5 times, approximately 1.6 times, approximately 1.7 times, approximately 1.8 times, approximately 1.9 times, approximately 2 times, approximately 2.1 times, approximately 2.2 times, approximately 2.3 times, approximately 2.4 times, approximately 2.5 times, approximately 2.6 times, approximately 2.7 times, approximately 2.8 times, approximately 2.9 times, approximately 3 times, approximately 3.1 times, Approximately 3.2 times, approximately 3.3 times, approximately 3.4 times, approximately 3.5 times, approximately 3.6 times, approximately 3.7 times, approximately 3.8 times, approximately 3.9 times, approximately 4 times, approximately 4.1 times, approximately 4.2 times, approximately 4.3 times, approximately 4.4 times, approximately 4.5 times, approximately 4.6 times, approximately 4.7 times, approximately 4.8 times, approximately 4.9 times , approximately 5 times, approximately 6 times, approximately 7 times, approximately 8 times, approximately 9 times, approximately 10 times, approximately 11 times, approximately 12 times, approximately 13 times, approximately 14 times, approximately 15 times, approximately 16 times, approximately 17 times, approximately 18 times, approximately 19 times, approximately 20 times, approximately 21 times, approximately 22 times, approximately 23 times, approximately 24 times, approximately 25 times, approximately 26 times , 27x, 28x, 29x, 30x, 31x, 32x, 33x, 34x, 35x, 36x, 37x, 38x, 39x, 40x, 41x, 42x, 43x, 44x, 45x, 46x, 47x 48x, 49x, 50x, 51x, 52x, 53x, 54x, 55x, 56x, 57x, 58x, 59x, 60x, 61x, 62x, 63x, 64x, 65x, 66x, 67x, 68x It is improved by a factor of 100, approximately 69, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80, 81, 82, 83, 84, 85, 86, 87, 88, 89, 90, 91, 92, 93, 94, 95, 96, 97, 98, 99, 100, or any range encompassed by the aforementioned values, or any combination of the aforementioned values.

[0047] In various embodiments, compositions comprising the disclosed taste modifier composition and calorie sweetener exhibit improved texture compared to the same composition without the disclosed taste modifier composition. Specifically, compositions comprising the disclosed taste modifier composition together with the calorie sweetener exhibit modified, or rather enhanced, texture compared to essentially the same composition except for using the same concentration of the same HP sweetener without the disclosed taste modifier composition, as determined in a sensory panel study such as those described herein.

[0048] In various embodiments, one or more of these characteristics in a composition comprising a taste modifier composition disclosed together with a calorie sweetener are improved, as determined in a sensory panel study described herein, by about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, and about 1%. 6%, approximately 17%, approximately 18%, approximately 19%, approximately 20%, approximately 21%, approximately 22%, approximately 23%, approximately 24%, approximately 25%, approximately 26%, approximately 27%, approximately 28%, approximately 29%, approximately 30%, approximately 31%, approximately 32%, approximately 33%, approximately 34%, approximately 35%, approximately 36%, approximately 37%, approximately 38%, approximately 39%, approximately 40%, approximately 41%, approximately 42%, approximately 43%, approximately 44%, approximately 45%, approximately 46%, approximately 47% Approximately 48%, approximately 49%, approximately 50%, approximately 51%, approximately 52%, approximately 53%, approximately 54%, approximately 55%, approximately 56%, approximately 57%, approximately 58%, approximately 59%, approximately 60%, approximately 61%, approximately 62%, approximately 63%, approximately 64%, approximately 65%, approximately 66%, approximately 67%, approximately 68%, approximately 69%, approximately 70%, approximately 71%, approximately 72%, approximately 73%, approximately 74%, approximately 75%, approximately 76%, approximately 77%, approximately 78%, approximately Improvements are made by 79%, approximately 80%, approximately 81%, approximately 82%, approximately 83%, approximately 84%, approximately 85%, approximately 86%, approximately 87%, approximately 88%, approximately 89%, approximately 90%, approximately 91%, approximately 92%, approximately 93%, approximately 94%, approximately 95%, approximately 96%, approximately 97%, approximately 98%, approximately 99%, approximately 100%, or any range encompassed by the aforementioned values, or any combination of the aforementioned values.In various embodiments, one or more of these characteristics in a composition comprising a taste modifier composition disclosed together with the HP sweetener are improved, as determined in the sensory panel studies described herein, by approximately 1.1 times, approximately 1.2 times, approximately 1.3 times, approximately 1.4 times, approximately 1.5 times, approximately 1.6 times, approximately 1.7 times, approximately 1.8 times, approximately 1.9 times, approximately 2 times, approximately 2.1 times, approximately 2.2 times, approximately 2.3 times, approximately 2.4 times, approximately 2.5 times, approximately 2.6 times, approximately 2.7 times, approximately 2.8 times, approximately 2.9 times, approximately 3 times, approximately 3.1 times, Approximately 3.2 times, approximately 3.3 times, approximately 3.4 times, approximately 3.5 times, approximately 3.6 times, approximately 3.7 times, approximately 3.8 times, approximately 3.9 times, approximately 4 times, approximately 4.1 times, approximately 4.2 times, approximately 4.3 times, approximately 4.4 times, approximately 4.5 times, approximately 4.6 times, approximately 4.7 times, approximately 4.8 times, approximately 4.9 times , approximately 5 times, approximately 6 times, approximately 7 times, approximately 8 times, approximately 9 times, approximately 10 times, approximately 11 times, approximately 12 times, approximately 13 times, approximately 14 times, approximately 15 times, approximately 16 times, approximately 17 times, approximately 18 times, approximately 19 times, approximately 20 times, approximately 21 times, approximately 22 times, approximately 23 times, approximately 24 times, approximately 25 times, approximately 26 times , 27x, 28x, 29x, 30x, 31x, 32x, 33x, 34x, 35x, 36x, 37x, 38x, 39x, 40x, 41x, 42x, 43x, 44x, 45x, 46x, 47x 48x, 49x, 50x, 51x, 52x, 53x, 54x, 55x, 56x, 57x, 58x, 59x, 60x, 61x, 62x, 63x, 64x, 65x, 66x, 67x, 68x The improvement is approximately 69 times, 70 times, 71 times, 72 times, 73 times, 74 times, 75 times, 76 times, 77 times, 78 times, 79 times, 80 times, 81 times, 82 times, 83 times, 84 times, 85 times, 86 times, 87 times, 88 times, 89 times, 90 times, 91 times, 92 times, 93 times, 94 times, 95 times, 96 times, 97 times, 98 times, 99 times, 100 times, or any range encompassed by the aforementioned values, or any combination of the aforementioned values. In the above, it should be understood that the improvement is an improvement in the composition containing the disclosed taste modifier composition containing HP sweetener, compared to a composition that is essentially the same except that it does not contain the disclosed taste modifier composition, when evaluated in the sensory panel studies described herein.

[0049] In various embodiments, compositions containing the disclosed taste modifier composition and umami agent have one or more of the following modified characteristics compared to the same composition without the disclosed taste modifier composition: reduced bitterness and / or enhanced texture. That is, compositions containing the taste modifier composition disclosed together with the umami agent have one of the aforementioned characteristics modified compared to substantially the same composition except that the same HP sweetener is used at the same concentration without the disclosed taste modifier composition, as determined in a sensory panel study such as described herein.

[0050] In various embodiments, one or more of these characteristics in a composition comprising a flavor modifier composition disclosed together with an umami agent are improved, as determined in a sensory panel study described herein, by about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 16%, Approximately 17%, approximately 18%, approximately 19%, approximately 20%, approximately 21%, approximately 22%, approximately 23%, approximately 24%, approximately 25%, approximately 26%, approximately 27%, approximately 28%, approximately 29%, approximately 30%, approximately 31%, approximately 32%, approximately 33%, approximately 34%, approximately 35%, approximately 36%, approximately 37%, approximately 38%, approximately 39%, approximately 40%, approximately 41%, approximately 42%, approximately 43%, approximately 44%, approximately 45%, approximately 46%, approximately 47%, approximately 48%, approximately 49%, approximately 50%, approximately 51%, approximately 52%, approximately 53%, approximately 54%, approximately 55%, approximately 56%, approximately 57%, approximately 58%, approximately 59%, approximately 60%, approximately 61%, approximately 62%, approximately 63%, approximately 64%, approximately 65%, approximately 66%, approximately 67%, approximately 68%, approximately 69%, approximately 70%, approximately 71%, approximately 72%, approximately 73%, approximately 74%, approximately 75%, approximately 76%, approximately 77%, approximately 78%, approximately 7 Improvements are made by 9%, approximately 80%, approximately 81%, approximately 82%, approximately 83%, approximately 84%, approximately 85%, approximately 86%, approximately 87%, approximately 88%, approximately 89%, approximately 90%, approximately 91%, approximately 92%, approximately 93%, approximately 94%, approximately 95%, approximately 96%, approximately 97%, approximately 98%, approximately 99%, approximately 100%, or any range encompassed by the aforementioned values, or any combination of the aforementioned values.In various embodiments, one or more of these characteristics in a composition comprising a taste modifier composition disclosed together with the HP sweetener are improved, as determined in the sensory panel studies described herein, by approximately 1.1 times, approximately 1.2 times, approximately 1.3 times, approximately 1.4 times, approximately 1.5 times, approximately 1.6 times, approximately 1.7 times, approximately 1.8 times, approximately 1.9 times, approximately 2 times, approximately 2.1 times, approximately 2.2 times, approximately 2.3 times, approximately 2.4 times, approximately 2.5 times, approximately 2.6 times, approximately 2.7 times, approximately 2.8 times, approximately 2.9 times, approximately 3 times, approximately 3.1 times, Approximately 3.2 times, approximately 3.3 times, approximately 3.4 times, approximately 3.5 times, approximately 3.6 times, approximately 3.7 times, approximately 3.8 times, approximately 3.9 times, approximately 4 times, approximately 4.1 times, approximately 4.2 times, approximately 4.3 times, approximately 4.4 times, approximately 4.5 times, approximately 4.6 times, approximately 4.7 times, approximately 4.8 times, approximately 4.9 times , approximately 5 times, approximately 6 times, approximately 7 times, approximately 8 times, approximately 9 times, approximately 10 times, approximately 11 times, approximately 12 times, approximately 13 times, approximately 14 times, approximately 15 times, approximately 16 times, approximately 17 times, approximately 18 times, approximately 19 times, approximately 20 times, approximately 21 times, approximately 22 times, approximately 23 times, approximately 24 times, approximately 25 times, approximately 26 times , 27x, 28x, 29x, 30x, 31x, 32x, 33x, 34x, 35x, 36x, 37x, 38x, 39x, 40x, 41x, 42x, 43x, 44x, 45x, 46x, 47x 48x, 49x, 50x, 51x, 52x, 53x, 54x, 55x, 56x, 57x, 58x, 59x, 60x, 61x, 62x, 63x, 64x, 65x, 66x, 67x, 68x It is improved by a factor of 100, approximately 69, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80, 81, 82, 83, 84, 85, 86, 87, 88, 89, 90, 91, 92, 93, 94, 95, 96, 97, 98, 99, 100, or any range encompassed by the aforementioned values, or any combination of the aforementioned values.

[0051] In a further embodiment, the disclosed taste modifier composition is Na + , K + Ca 2+ , and Mg 2+It contains a first taste modifier component including a first salt having a first cation selected from and optionally one or more additional taste modifier components, such as Na + 、K + 、Ca 2+ 、and Mg 2+ A second taste modifier component including a second salt having a second cation selected from, Na + 、K + 、Ca 2+ 、and Mg 2+ A third taste modifier component including a third salt having a third cation selected from, Na + 、K + 、Ca 2+ 、and Mg 2+ A fourth taste modifier component including a fourth salt having a fourth cation selected from, and can further include. In some cases, the additional taste modifier components each contain different cations selected from Na + 、K + 、Ca 2+ 、and Mg 2+ .

[0052] In various embodiments, the disclosed taste modifier composition includes a first salt having a first cation independently selected from Na + 、K + 、Ca 2+ 、and Mg 2+ and optionally a second salt having a second cation independently selected from Na + 、K + 、Ca 2+ 、and Mg 2+ and optionally a third salt having a third cation independently selected from Na + 、K + 、Ca 2+ 、and Mg 2+ and optionally a fourth salt having a fourth cation independently selected from Na + 、K + 、Ca 2+ 、and Mg 2+A fourth salt having a fourth cation independently selected from the first, second, third, and fourth cations, wherein the first, second, third, and fourth cations are not the same.

[0053] In a further embodiment, the disclosed modifier composition comprises a first salt having a first cation and a first anion, wherein the first cation is Na + , K + Ca 2+ , and Mg 2+ Selected from, the first anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3)- ) Glyceric acid (C3H5O4 -1 ) Glycolic acid (C2H3O3 -1 ) or a combination thereof. In certain embodiments, the first anion is citric acid (C6H5O7 -3 ), chloride (Cl - ), phosphate (PO4 -3 ), carbonate (CO3 -2 ), and combinations thereof. Alternatively, in some embodiments, the first anion comprises citric acid (C6H5O7 -3 ) or the first anion comprises chloride (Cl - ).

[0054] In further embodiments, the disclosed taste modulating agent composition comprises a first salt having a first cation and a first anion, optionally a second salt having a second cation and a second anion, optionally a third salt having a third cation and a third anion, and optionally a fourth salt having a fourth cation and a fourth anion, wherein the first cation is independently selected from Na + , K + , Ca 2+ , and Mg 2+ , the second cation is independently selected from Na + , K + , Ca 2+ , and Mg 2+ , the third cation is independently selected from Na + , K + , Ca 2+ , and Mg 2+ , the fourth cation is independently selected from Na + , K + , Ca 2+ , and Mg 2+ , and the first anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or independently selected from these combinations, the second anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4-2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or independently selected from these combinations, the third anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3-1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or independently selected from these combinations, the fourth anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F -), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or selected independently from these combinations. In some cases, the first, second, third, and fourth cations are not the same. In other cases, some or all of the first, second, third, and fourth cations may be the same, except that the first, second, third, and fourth anions are not the same.

[0055] In a further embodiment, the disclosed taste modifier composition comprises a first salt having a first cation and a first anion, a second salt having a second cation and a second anion, optionally a third salt having a third cation and a third anion, and optionally a fourth salt having a fourth cation and a fourth anion, wherein the first cation is Na + , K + Ca 2+ , and Mg 2+ Independently selected from, the second cation is Na + , K + Ca 2+ , and Mg 2+ Independently selected from, the third cation is Na + , K + Ca 2+ , and Mg 2+ Independently selected from, the fourth cation is Na + , K + Ca 2+ , and Mg 2+ Independently selected from, the first anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or independently selected from these combinations, the second anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4-2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or independently selected from these combinations, the third anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or independently selected from these combinations, the fourth anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or selected independently from these combinations. In some cases, the first, second, third, and fourth cations are not the same. In other cases, some or all of the first, second, third, and fourth cations may be the same, except that the first, second, third, and fourth anions are not the same.

[0056] In a further embodiment, the disclosed taste modifier composition comprises a first salt having a first cation and a first anion, a second salt having a second cation and a second anion, a third salt having a third cation and a third anion, and optionally a fourth salt having a fourth cation and a fourth anion, wherein the first cation is Na + , K + Ca 2+ , and Mg 2+ Independently selected from, the second cation is Na + , K + Ca 2+ , and Mg 2+ Independently selected from, the third cation is Na + , K + Ca 2+ , and Mg 2+ Independently selected from, the fourth cation is Na + , K + Ca 2+ , and Mg 2+ Independently selected from, the first anion is gluconic acid (C6H 11O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or independently selected from these combinations, the second anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or independently selected from these combinations, the third anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4-1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or independently selected from these combinations, the fourth anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6-2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or selected independently from these combinations. In some cases, the first, second, third, and fourth cations are not the same. In other cases, some or all of the first, second, third, and fourth cations may be the same, except that the first, second, third, and fourth anions are not the same.

[0057] In a further embodiment, the disclosed taste modifier composition comprises a first salt having a first cation and a first anion, a second salt having a second cation and a second anion, and optionally a third salt having a third cation and a third anion, wherein the first cation is Na + , K + Ca 2+ , and Mg 2+ Independently selected from, the second cation is Na + , K + Ca 2+ , and Mg 2+ Independently selected from, the third cation is Na + , K + Ca 2+ , and Mg 2+ Independently selected from, the first anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or independently selected from these combinations, the second anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4-1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or independently selected from these combinations, the third anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or selected independently from these combinations. In some cases, the first, second, third, and fourth cations are not the same. In other cases, some or all of the first, second, third, and fourth cations may be the same, except that the first, second, third, and fourth anions are not the same.

[0058] In a further embodiment, the disclosed taste modifier composition comprises a first salt having a first cation and a first anion, a second salt having a second cation and a second anion, and a third salt having a third cation and a third anion, wherein the first cation is K + And the second cation is Mg 2+ And the third cation is Ca 2+ The first anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5-2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or independently selected from these combinations, the second anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or independently selected from these combinations, the third anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4-1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or selected independently from these combinations. In some cases, the first, second, third, and fourth cations are not the same. In other cases, some or all of the first, second, third, and fourth cations may be the same, except that the first, second, third, and fourth anions are not the same.

[0059] In a further embodiment, the disclosed taste modifier composition comprises a first salt having a first cation and a first anion, a second salt having a second cation and a second anion, and a third salt having a third cation and a third anion, wherein the first cation is K + And the second cation is Mg 2+ And the third cation is Ca 2+ The first anion is citric acid (C6H5O7 -3 ) or its conjugate acid form, chloride (Cl - ), sulfuric acid (SO4 -2 ), or bicarbonate (HSO4 -1 ), or independently selected from these combinations, the second anion is citric acid (C6H5O7 -3 ) or its conjugate acid form, chloride (Cl -), sulfuric acid (SO4 -2 ), or bicarbonate (HSO4 -1 ), or independently selected from these combinations, the third anion is citric acid (C6H5O7 -3 ) or its conjugate acid form, chloride (Cl - ), sulfuric acid (SO4 -2 ), or bicarbonate (HSO4 -1 ), or selected independently from these combinations. In some cases, the first, second, third, and fourth cations are not the same. In other cases, some or all of the first, second, third, and fourth cations may be the same, except that the first, second, third, and fourth anions are not the same.

[0060] In various embodiments, the disclosed taste modifier composition is Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation and a first anion selected from, and Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprises a second salt having a second cation and a second anion selected from, wherein the first cation is Na + Or K + In that case, the concentration is approximately 0 mM to approximately 25 mM, or the first cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 0 mM to approximately 10 mM, and the second taste modifier component is the second cation of Na + Or K + In that case, the concentration is approximately 0 mM to approximately 25 mM, or the second cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 0 mM to approximately 10 mM.

[0061] In various embodiments, the disclosed taste modifier composition is Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation and a first anion selected from, and Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprises a second salt having a second cation and a second anion selected from, wherein the first cation is Na + Or K + In that case, the concentration is approximately 0 mM to approximately 25 mM, or the first cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 0 mM to approximately 5 mM, and the second taste modifier component is the second cation of Na + Or K + In that case, the concentration is approximately 0 mM to approximately 25 mM, or the second cation is Ca 2+ Or Mg 2+ Or K + In that case, the concentration is approximately 0 mM to approximately 10 mM, or the second cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 0 mM to approximately 10 mM.

[0062] In various embodiments, the disclosed taste modifier composition is Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation and a first anion selected from, and Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprises a second salt having a second cation and a second anion selected from, wherein the first cation is Na + Or K +In that case, the concentration is approximately 0 mM to approximately 10 mM, or the first cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 0 mM to approximately 5 mM, and the second taste modifier component is the second cation of Na + Or K + In that case, the concentration is approximately 0 mM to approximately 10 mM, or the second cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 0 mM to approximately 5 mM.

[0063] In various embodiments, the disclosed taste modifier composition is Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation and a first anion selected from, and Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprises a second salt having a second cation and a second anion selected from, wherein the first cation is Na + Or K + In that case, the concentration is approximately 0.1 mM to approximately 25 mM, or the first cation is Ca 2+ Or Mg 2+ In that case, it is present at a concentration of approximately 0.1 mM to approximately 10 mM, and the second taste modifier component is the second cation Na + Or K + In that case, the concentration is approximately 0.1 mM to approximately 25 mM, or the second cation is Ca 2+ Or Mg 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 0.1 mM to approximately 10 mM.

[0064] In various embodiments, the disclosed taste modifier composition is Na + , K + Ca 2+ , and Mg 2+A first taste modifier component comprising a first salt having a first cation and a first anion selected from, and Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprises a second salt having a second cation and a second anion selected from, wherein the first cation is Na + Or K + In that case, the concentration is approximately 0.1 mM to approximately 25 mM, or the first cation is Ca 2+ Or Mg 2+ In that case, it is present at a concentration of approximately 0.1 mM to approximately 5 mM, and the second taste modifier component is the second cation Na + Or K + In that case, the concentration is approximately 0.1 mM to approximately 25 mM, or the second cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 0.1 mM to approximately 10 mM.

[0065] In various embodiments, the disclosed taste modifier composition is Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation and a first anion selected from, and Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprises a second salt having a second cation and a second anion selected from, wherein the first cation is Na + Or K + In that case, the concentration is approximately 0.1 mM to approximately 10 mM, or the first cation is Ca 2+ Or Mg 2+ In that case, it is present at a concentration of approximately 0.1 mM to approximately 5 mM, and the second taste modifier component is the second cation Na + Or K + In that case, the concentration is approximately 0.1 mM to approximately 10 mM, or the second cation is Ca 2+Or Mg 2+ In that case, it exists at a concentration of approximately 0.1 mM to approximately 5 mM.

[0066] In various embodiments, the disclosed taste modifier composition is Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation and a first anion selected from, and Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprises a second salt having a second cation and a second anion selected from, wherein the first cation is Na + Or K + In that case, the concentration is approximately 1 mM to approximately 25 mM, or the first cation is Ca 2+ Or Mg 2+ In that case, it is present at a concentration of approximately 1 mM to approximately 10 mM, and the second taste modifier component is the second cation of Na + Or K + In that case, the concentration is approximately 1 mM to approximately 25 mM, or the second cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 1 mM to 10 mM.

[0067] In various embodiments, the disclosed taste modifier composition is Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation and a first anion selected from, and Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprises a second salt having a second cation and a second anion selected from, wherein the first cation is Na + Or K +In that case, the concentration is approximately 1 mM to approximately 25 mM, or the first cation is Ca 2+ Or Mg 2+ In that case, it is present at a concentration of approximately 1 mM to approximately 5 mM, and the second taste modifier component is the second cation of Na + Or K + In that case, the concentration is approximately 1 mM to approximately 25 mM, or the second cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 1 mM to 10 mM.

[0068] In various embodiments, the disclosed taste modifier composition is Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation and a first anion selected from, and Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprises a second salt having a second cation and a second anion selected from, wherein the first cation is Na + Or K + In that case, the concentration is approximately 1 mM to approximately 10 mM, or the first cation is Ca 2+ Or Mg 2+ In that case, it is present at a concentration of approximately 1 mM to approximately 5 mM, and the second taste modifier component is the second cation of Na + Or K + In that case, the concentration is approximately 1 mM to approximately 10 mM, or the second cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 1 mM to 5 mM.

[0069] In various embodiments, the disclosed taste modifier composition is Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation selected from, and Na + , K+ 、 Ca 2+ 、 and Mg 2+ A second taste modifier component containing a second salt having a second cation selected from + Na + 、 K 2+ 、 Ca 2+ 、 and Mg + A third taste modifier component containing a third salt having a third cation selected from + When the first cation is Na 2+ Or K 2+ When the first cation is Ca + Or K + When the second cation is Na 2+ Or K 2+ When the second cation is Ca + Or K + When the third cation is Na 2+ Or K 2+ When the third cation is Ca

[0070] In various embodiments, the disclosed taste modifier composition comprises a first taste modifier component containing a first salt having a first cation selected from + Na + 、 K 2+ 、 Ca 2+ 、 and Mg + A second taste modifier component containing a second salt having a second cation selected from + Na 2+ 、 K 2+ 、 Ca + 、 and Mg + A third taste modifier component containing a third salt having a third cation selected from 2+ Na 2+A third taste modifier component comprising a third salt having a third cation selected from, wherein the first taste modifier component is Na + Or K + In that case, the concentration is approximately 0 mM to approximately 25 mM, or the first cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 0 mM to approximately 5 mM, and the second taste modifier component is the second cation of Na + Or K + In that case, the concentration is approximately 0 mM to approximately 25 mM, or the second cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 0 mM to approximately 10 mM, and the third taste modifier component is the third cation of Na + Or K + In that case, the concentration is approximately 0 mM to approximately 25 mM, or the third cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 0 mM to approximately 10 mM.

[0071] In various embodiments, the disclosed taste modifier composition is Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation selected from, and Na + , K + Ca 2+ , and Mg 2+ A second taste modifier component comprising a second salt having a second cation selected from, and Na + , K + Ca 2+ , and Mg 2+ A third taste modifier component comprising a third salt having a third cation selected from, wherein the first taste modifier component is Na + Or K + In that case, the concentration is approximately 0 mM to approximately 10 mM, or the first cation is Ca 2+ Or Mg 2+When it is, it is present at a concentration of about 0 mM to about 5 mM, and the second taste regulator component is such that the second cation is Na + or K + When it is, it is at a concentration of about 0 mM to about 10 mM, or the second cation is Ca 2+ or Mg 2+ When it is, it is present at a concentration of about 0 mM to about 5 mM, and the third taste regulator component is such that the third cation is Na + or K + When it is, it is at a concentration of about 0 mM to about 10 mM, or the first cation is Ca 2+ or Mg 2+ When it is, it is present at a concentration of about 0 mM to about 5 mM.

[0072] In various embodiments, the disclosed taste regulator composition comprises a first taste regulator component comprising a first salt having a first cation selected from Na + , K + , Ca 2+ , and Mg 2+ , a second taste regulator component comprising a second salt having a second cation selected from Na + , K + , Ca 2+ , and Mg 2+ , and a third taste regulator component comprising a third salt having a third cation selected from Na + , K + , Ca 2+ , and Mg 2+ , wherein the first taste regulator component is present at a concentration of about 0.1 mM to about 25 mM when the first cation is Na + or K + , or at a concentration of about 0.1 mM to about 10 mM when the first cation is Ca 2+ or Mg 2+ , the second taste regulator component is present at a concentration of about 0.1 mM to about 25 mM when the second cation is Na + or K + , or at a concentration of about 0.1 mM to about 25 mM when the second cation is Ca 2+ or Mg 2+In that case, it is present at a concentration of approximately 0.1 mM to approximately 10 mM, and the third taste modifier component is the third cation of Na + Or K + In that case, the concentration is approximately 0.1 mM to approximately 25 mM, or the third cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 0.1 mM to approximately 10 mM.

[0073] In various embodiments, the disclosed taste modifier composition is Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation selected from, and Na + , K + Ca 2+ , and Mg 2+ A second taste modifier component comprising a second salt having a second cation selected from, and Na + , K + Ca 2+ , and Mg 2+ A third taste modifier component comprising a third salt having a third cation selected from, wherein the first taste modifier component is Na + Or K + In that case, the concentration is approximately 0.1 mM to approximately 25 mM, or the first cation is Ca 2+ Or Mg 2+ In that case, it is present at a concentration of approximately 0.1 mM to approximately 5 mM, and the second taste modifier component is the second cation Na + Or K + In that case, the concentration is approximately 0.1 mM to approximately 25 mM, or the second cation is Ca 2+ Or Mg 2+ In that case, it is present at a concentration of approximately 0.1 mM to approximately 10 mM, and the third taste modifier component is the third cation of Na + Or K + In that case, the concentration is approximately 0.1 mM to approximately 25 mM, or the third cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 0.1 mM to approximately 10 mM.

[0074] In various embodiments, the disclosed taste modifier composition is Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation selected from, and Na + , K + Ca 2+ , and Mg 2+ A second taste modifier component comprising a second salt having a second cation selected from, and Na + , K + Ca 2+ , and Mg 2+ A third taste modifier component comprising a third salt having a third cation selected from, wherein the first taste modifier component is Na + Or K + In that case, the concentration is approximately 0.1 mM to approximately 10 mM, or the first cation is Ca 2+ Or Mg 2+ In that case, it is present at a concentration of approximately 0.1 mM to approximately 5 mM, and the second taste modifier component is the second cation Na + Or K + In that case, the concentration is approximately 0.1 mM to approximately 10 mM, or the second cation is Ca 2+ Or Mg 2+ In that case, it is present at a concentration of approximately 0.1 mM to approximately 5 mM, and the third taste modifier component is the third cation of Na + Or K + In that case, the concentration is approximately 0.1 mM to approximately 10 mM, or the third cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 0.1 mM to approximately 5 mM.

[0075] In various embodiments, the disclosed taste modifier composition is Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation selected from, and Na + , K+ Ca 2+ , and Mg 2+ A second taste modifier component comprising a second salt having a second cation selected from, and Na + , K + Ca 2+ , and Mg 2+ A third taste modifier component comprising a third salt having a third cation selected from, wherein the first taste modifier component is Na + Or K + In that case, the concentration is approximately 1 mM to approximately 25 mM, or the first cation is Ca 2+ Or Mg 2+ In that case, it is present at a concentration of approximately 1 mM to approximately 10 mM, and the second taste modifier component is the second cation of Na + Or K + In that case, the concentration is approximately 1 mM to approximately 25 mM, or the second cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 1 mM to approximately 10 mM, and the third taste modifier component is the third cation of Na + Or K + In that case, the concentration is approximately 1 mM to approximately 25 mM, or the third cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 1 mM to 10 mM.

[0076] In various embodiments, the disclosed taste modifier composition is Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation selected from, and Na + , K + Ca 2+ , and Mg 2+ A second taste modifier component comprising a second salt having a second cation selected from, and Na + , K + Ca 2+ , and Mg 2+A third taste modifier component comprising a third salt having a third cation selected from, wherein the first taste modifier component is Na + Or K + In that case, the concentration is approximately 1 mM to approximately 25 mM, or the first cation is Ca 2+ Or Mg 2+ In that case, it is present at a concentration of approximately 1 mM to approximately 5 mM, and the second taste modifier component is the second cation of Na + Or K + In that case, the concentration is approximately 1 mM to approximately 25 mM, or the second cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 1 mM to approximately 10 mM, and the third taste modifier component is the third cation of Na + Or K + In that case, the concentration is approximately 1 mM to approximately 25 mM, or the third cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 1 mM to 10 mM.

[0077] In various embodiments, the disclosed taste modifier composition is Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation selected from, and Na + , K + Ca 2+ , and Mg 2+ A second taste modifier component comprising a second salt having a second cation selected from, and Na + , K + Ca 2+ , and Mg 2+ A third taste modifier component comprising a third salt having a third cation selected from, wherein the first taste modifier component is Na + Or K + In that case, the concentration is approximately 1 mM to approximately 10 mM, or the first cation is Ca 2+ Or Mg 2+In that case, it is present at a concentration of approximately 1 mM to approximately 5 mM, and the second taste modifier component is the second cation of Na + Or K + In that case, the concentration is approximately 1 mM to approximately 10 mM, or the second cation is Ca 2+ Or Mg 2+ In that case, it is present at a concentration of approximately 1 mM to approximately 5 mM, and the third taste modifier component is the third cation Na + Or K + In that case, the concentration is approximately 1 mM to approximately 10 mM, or the third cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 1 mM to 5 mM.

[0078] In various embodiments, the disclosed taste modifier compositions include Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation selected from, and Na + , K + Ca 2+ , and Mg 2+ A second taste modifier component comprising a second salt having a second cation selected from, and Na + , K + Ca 2+ , and Mg 2+ The first taste modifier component comprises a third salt having a third cation selected from the first, and the second and third taste modifier components each exist independently at concentrations of approximately 0 mM to approximately 25 mM.

[0079] In various embodiments, the disclosed taste modifier compositions include Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation selected from, and Na + , K + Ca 2+ , and Mg 2+A second taste modifier component comprising a second salt having a second cation selected from, and Na + , K + Ca 2+ , and Mg 2+ The first taste modifier component comprises a third salt having a third cation selected from the first, and the second and third taste modifier components each exist independently at concentrations of approximately 0 mM to approximately 25 mM.

[0080] In various embodiments, the disclosed taste modifier compositions include Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation selected from, and Na + , K + Ca 2+ , and Mg 2+ A second taste modifier component comprising a second salt having a second cation selected from, and Na + , K + Ca 2+ , and Mg 2+ The first taste modifier component comprises a third salt having a third cation selected from the first, and the second and third taste modifier components each exist independently at concentrations of approximately 0 mM to approximately 5 mM.

[0081] In various embodiments, the disclosed taste modifier compositions include Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation selected from, and Na + , K + Ca 2+ , and Mg 2+ A second taste modifier component comprising a second salt having a second cation selected from, and Na + , K + Ca 2+ , and Mg2+ The first taste modifier component comprises a third salt having a third cation selected from the first, and the second and third taste modifier components each exist independently at concentrations of approximately 0.1 mM to approximately 25 mM.

[0082] In various embodiments, the disclosed taste modifier compositions include Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation selected from, and Na + , K + Ca 2+ , and Mg 2+ A second taste modifier component comprising a second salt having a second cation selected from, and Na + , K + Ca 2+ , and Mg 2+ The first taste modifier component comprises a third salt having a third cation selected from the first, and the second and third taste modifier components each exist independently at concentrations of approximately 0.1 mM to approximately 25 mM.

[0083] In various embodiments, the disclosed taste modifier compositions include Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation selected from, and Na + , K + Ca 2+ , and Mg 2+ A second taste modifier component comprising a second salt having a second cation selected from, and Na + , K + Ca 2+ , and Mg 2+The first taste modifier component comprises a third salt having a third cation selected from the first, and the second and third taste modifier components each exist independently at concentrations of approximately 0.1 mM to approximately 5 mM.

[0084] In various embodiments, the disclosed taste modifier compositions include Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation selected from, and Na + , K + Ca 2+ , and Mg 2+ A second taste modifier component comprising a second salt having a second cation selected from, and Na + , K + Ca 2+ , and Mg 2+ The first taste modifier component comprises a third salt having a third cation selected from the first, and the second and third taste modifier components each exist independently at concentrations of approximately 1 mM to approximately 25 mM.

[0085] In various embodiments, the disclosed taste modifier compositions include Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation selected from, and Na + , K + Ca 2+ , and Mg 2+ A second taste modifier component comprising a second salt having a second cation selected from, and Na + , K + Ca 2+ , and Mg 2+The first taste modifier component comprises a third salt having a third cation selected from the first, and the second and third taste modifier components each exist independently at concentrations of approximately 1 mM to 25 mM.

[0086] In various embodiments, the disclosed taste modifier compositions include Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation selected from, and Na + , K + Ca 2+ , and Mg 2+ A second taste modifier component comprising a second salt having a second cation selected from, and Na + , K + Ca 2+ , and Mg 2+ The first taste modifier component comprises a third salt having a third cation selected from the first, and the second and third taste modifier components each exist independently at concentrations of approximately 1 mM to 5 mM.

[0087] In various embodiments, the disclosed taste modifier compositions include Na + , K + Ca 2+ , and Mg 2+ A first cation selected from and citric acid (C6H5O7 -3 ), chloride (Cl - ), phosphoric acid (PO4 -3 ), carbon dioxide (CO3 -2 ), sulfuric acid (SO4 -2 A first taste modifier component comprising a first salt having a first anion selected from combinations thereof, and Na + , K + Ca 2+ , and Mg 2+ A second cation selected from and citric acid (C6H5O7 -3 ), chloride (Cl- ), phosphoric acid (PO4 -3 ), carbon dioxide (CO3 -2 ), sulfuric acid (SO4 -2 A second taste modifier component comprising a second salt having a second anion selected from combinations thereof, and Na + , K + Ca 2+ , and Mg 2+ A third cation selected from and citric acid (C6H5O7 -3 ), chloride (Cl - ), phosphoric acid (PO4 -3 ), carbon dioxide (CO3 -2 ), sulfuric acid (SO4 -2 The first taste modifier component is present at a concentration of about 0 mM to about 10 mM, and each of the second and third modifier components is present independently at a concentration of about 0 mM to about 5 mM.

[0088] In various embodiments, the disclosed taste modifier compositions include Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation selected from, and Na + , K + Ca 2+ , and Mg 2+ A second taste modifier component comprising a second salt having a second cation selected from, and Na + , K + Ca 2+ , and Mg 2+ The first taste modifier component comprises a third salt having a third cation selected from the first, and the second and third taste modifier components each exist independently at concentrations of approximately 0.1 mM to approximately 5 mM.

[0089] In various embodiments, the disclosed taste modifier compositions include Na + , K +Ca 2+ , and Mg 2+ A first cation selected from and citric acid (C6H5O7 -3 ), chloride (Cl - ), phosphoric acid (PO4 -3 ), carbon dioxide (CO3 -2 ), sulfuric acid (SO4 -2 A first taste modifier component comprising a first salt having a first anion selected from combinations thereof, and Na + , K + Ca 2+ , and Mg 2+ A second cation selected from and citric acid (C6H5O7 -3 ), chloride (Cl - ), phosphoric acid (PO4 -3 ), carbon dioxide (CO3 -2 ), sulfuric acid (SO4 -2 A second taste modifier component comprising a second salt having a second anion selected from combinations thereof, and Na + , K + Ca 2+ , and Mg 2+ A third cation selected from and citric acid (C6H5O7 -3 ), chloride (Cl - ), phosphoric acid (PO4 -3 ), carbon dioxide (CO3 -2 ), sulfuric acid (SO4 -2 The first taste modifier component is present at a concentration of about 0.1 mM to about 10 mM, and each of the second and third modifier components is present independently at a concentration of about 0.1 mM to about 5 mM.

[0090] In various embodiments, the disclosed taste modifier composition is K + A first taste modifier component comprising a first salt having a first cation and Mg 2+ A second taste modifier component comprising a second salt having a second cation containing Ca 2+The first taste modifier component is present at a concentration of approximately 0 mM to approximately 10 mM, and each of the second and third taste modifier components is present independently at a concentration of approximately 0 mM to approximately 5 mM.

[0091] In various embodiments, the disclosed taste modifier composition contains a first cation comprising K+ and citric acid (C6H5O7 -3 ), chloride (Cl - ), phosphoric acid (PO4 -3 ), carbon dioxide (CO3 -2 ), sulfuric acid (SO4 -2 A first taste modifier component comprising a first salt having a first anion selected from combinations thereof, and Mg 2+ The second cation containing and citric acid (C6H5O7 -3 ), chloride (Cl - ), phosphoric acid (PO4 -3 ), carbon dioxide (CO3 -2 ), sulfuric acid (SO4 -2 A second taste modifier component comprising a second salt having a second anion selected from combinations thereof, and Ca 2+ A third cation containing and citric acid (C6H5O7 -3 ), chloride (Cl - ), phosphoric acid (PO4 -3 ), carbon dioxide (CO3 -2 ), sulfuric acid (SO4 -2 The first taste modifier component is present at a concentration of about 0 mM to about 10 mM, and each of the second and third modifier components is present independently at a concentration of about 0 mM to about 5 mM.

[0092] In various embodiments, the disclosed taste modifier composition is K + A first taste modifier component comprising a first salt having a first cation and Mg 2+ A second taste modifier component comprising a second salt having a second cation containing Ca 2+The first taste modifier component is present at a concentration of approximately 0.1 mM to approximately 10 mM, and each of the second and third taste modifier components is present at a concentration of approximately 0.1 mM to approximately 5 mM.

[0093] In various embodiments, the disclosed taste modifier composition is K + The first cation containing and citric acid (C6H5O7 -3 ), chloride (Cl - ), phosphoric acid (PO4 -3 ), carbon dioxide (CO3 -2 ), sulfuric acid (SO4 -2 A first taste modifier component comprising a first salt having a first anion selected from combinations thereof, and Mg 2+ The second cation containing and citric acid (C6H5O7 -3 ), chloride (Cl - ), phosphoric acid (PO4 -3 ), carbon dioxide (CO3 -2 ), sulfuric acid (SO4 -2 A second taste modifier component comprising a second salt having a second anion selected from combinations thereof, and Ca 2+ A third cation containing and citric acid (C6H5O7 -3 ), chloride (Cl - ), phosphoric acid (PO4 -3 ), carbon dioxide (CO3 -2 ), sulfuric acid (SO4 -2 The first taste modifier component is present at a concentration of about 0.1 mM to about 10 mM, and each of the second and third modifier components is present independently at a concentration of about 0.1 mM to about 5 mM.

[0094] In various embodiments, the combined total concentration of the first, second, third, and fourth modifier components can range from approximately 0.1 mM to approximately 30 mM. For example, each of the first, second, third, and fourth modifier components exists independently at concentrations ranging from approximately 0 mM to approximately 10 mM. However, the sum of the concentrations of the first, second, third, and fourth modifier components is less than approximately 30 mM. In a further embodiment, the total concentration of the first, second, third, and fourth modifier components combined is approximately 0.1 mM to 30 mM, approximately 0.2 mM to 30 mM, approximately 0.3 mM to 30 mM, approximately 0.4 mM to 30 mM, approximately 0.5 mM to 30 mM, approximately 0.6 mM to 30 mM, approximately 0.7 mM to 30 mM, approximately 0.8 mM to 30 mM, approximately 0.9 mM to 30 mM, approximately 1.0 mM to 30 mM, and approximately 0. 1mM to about 25mM, about 0.2mM to about 25mM, about 0.3mM to about 25mM, about 0.4mM to about 25mM, about 0.5mM to about 25mM, about 0.6mM to about 25mM, about 0.7mM to about 25mM, about 0.8mM to Approximately 25mM, approximately 0.9mM to approximately 25mM, approximately 1.0mM to approximately 25mM, approximately 0.1mM to approximately 20mM, approximately 0.2mM to approximately 20mM, approximately 0.3mM to approximately 20mM, approximately 0.4mM to approximately 20mM, approximately 0.5mM to approximately 20mM , about 0.6mM to about 20mM, about 0.7mM to about 20mM, about 0.8mM to about 20mM, about 0.9mM to about 20mM, about 1.0mM to about 20mM, about 0.1mM to about 15mM, about 0.2mM to about 15mM, about 0. 3mM to about 15mM, about 0.4mM to about 15mM, about 0.5mM to about 15mM, about 0.6mM to about 15mM, about 0.7mM to about 15mM, about 0.8mM to about 15mM, about 0.9mM to about 15mM, about 1.0mM to The concentrations may be approximately 15 mM, approximately 0.1 mM to approximately 10 mM, approximately 0.2 mM to approximately 10 mM, approximately 0.3 mM to approximately 10 mM, approximately 0.4 mM to approximately 10 mM, approximately 0.5 mM to approximately 10 mM, approximately 0.6 mM to approximately 10 mM, approximately 0.7 mM to approximately 10 mM, approximately 0.8 mM to approximately 10 mM, approximately 0.9 mM to approximately 10 mM, approximately 1.0 mM to approximately 10 mM, or concentrations or sets of concentrations within the aforementioned concentration ranges, or any sub-range of the aforementioned concentration ranges.

[0095] The concentration of the first modifier ingredient is approximately 0.1mM to 30mM, approximately 0.2mM to 30mM, approximately 0.3mM to 30mM, approximately 0.4mM to 30mM, approximately 0.5mM to 30mM, approximately 0.6mM to 30mM, approximately 0.7mM to 30mM, and approximately 0.8mM to 30mM. M, approximately 0.9 mm to approximately 30 mm, approximately 1.0 mm to approximately 30 mm, approximately 0.1 mm to approximately 25 mm, approximately 0.2 mm to approximately 25 mm, approximately 0.3 mm to approximately 25 mm, approximately 0.4 mm to approximately 25 mm, approximately 0.5 mm to approximately 25 mm, approximately 0.6 mm to approximately 25 mm, approximately 0.7 mm to approximately 25 mm, approximately 0.8 mm ~approx. 25mm, approx. 0.9mm~approx. 25mm, approx. 1.0mm~approx. 25mm, approx. 0.1mm~approx. 20mm, approx. 0.2mm~approx. 20mm, approx. 0.3mm~approx. 20mm, approx. 0.4mm~approx. 20mm, approx. 0.5mm~approx. 20mm, approx. 0.6mm~approx. 20mm, approx. 0.7mm~approx. 20mm, approx. 0.8mM~approx. 20mM, approx. 0.9mM~approx. 20mM, approx. 1.0mM~approx. 20mM, approx. 0.1mM~approx. 15mM, approx. 0.2mM~approx. 15mM, approx. 0.3mM~approx. 15mM, approx. 0.4mM~approx. 15mM, approx. 0.5mM~approx. 15mM, approx. 0.6mM~approx. 15mM, approx. 0.7mM~approx. 1 5mm, approximately 0.8mm to approximately 15mm, approximately 0.9mm to approximately 15mm, approximately 1.0mm to approximately 15mm, approximately 0.1mm to approximately 10mm, approximately 0.2mm to approximately 10mm, approximately 0.3mm to approximately 10mm, approximately 0.4mm to approximately 10mm, approximately 0.5mm to approximately 10mm, approximately 0.6mm to approximately 10mm, approximately 0.7mm mM~approx. 10mM, approx. 0.8mM~approx. 10mM, approx. 0.9mM~approx. 10mM, approx. 1.0mM~approx. 10mM, approx. 0.1mM~approx. 9mM, approx. 0.2mM~approx. 9mM, approx. 0.3mM~approx. 9mM, approx. 0.4mM~approx. 9mM, approx. 0.5mM~approx. 9mM, approx. 0.6mM~approx. 9mM, approx. 0.7m M ~ approximately 9mM, approximately 0.8mM ~ approximately 9mM, approximately 0.9mM ~ approximately 9mM, approximately 1.0mM ~ approximately 9mM, approximately 0.1mM ~ approximately 8mM, approximately 0.2mM ~ approximately 8mM, approximately 0.3mM ~ approximately 8mM, approximately 0.4mM ~ approximately 8mM, approximately 0.5mM ~ approximately 8mM, approximately 0.6mM ~ approximately 8mM, approximately 0.7mM ~ approximately 8m M, approximately 0.8mM to approximately 8mM, approximately 0.9mM to approximately 8mM, approximately 1.0mM to approximately 8mM, approximately 0.1mM to approximately 7mM, approximately 0.2mM to approximately 7mM, approximately 0.3mM to approximately 7mM, approximately 0.4mM to approximately 7mM, approximately 0.5mM to approximately 7mM, approximately 0.6mM to approximately 7mM, approximately 0.7mM to approximately 7mM, approximately 0.8mM to approximately 7mM, approximately 0.9mM to approximately 7mM, approximately 1.0mM to approximately 7mM, approximately 0.1mM to approximately 6mM, approximately 0.2mM to approximately 6mM, approximately 0.3mM to approximately 6mM, approximately 0.4mM to approximately 6mM, approximately 0.5mM to approximately 6mM, approximately 0.6mM to approximately 6mM, approximately 0.7mM to approximately 6mM, approximately 0.8mM to approximately 6mM, approximately 0.9mM to approximately 6mM, approximately 1.0mM to approximately 6mM, approximately 0.1mM to approximately 5mM, approximately 0.2mM to approximately 5mM, approximately 0.3mM to approximately 5mM, approximately 0.4mM to approximately 5mM, approximately 0.5mM to approximately 5mM, approximately 0.6mM to approximately 5mM, approximately 0.7mM to approximately 5mM, approximately 0.8mM to approximately 5mM, approximately 0.9mM to approximately 5mM, approximately 1.0mM to approximately 5mM, approximately 0.1mM to approximately 4mM , about 0.2mM to about 4mM, about 0.3mM to about 4mM, about 0.4mM to about 4mM, about 0.5mM to about 4mM, about 0.6mM to about 4mM, about 0.7mM to about 4m M, about 0.8mM to about 4mM, about 0.9mM to about 4mM, about 1.0mM to about 4mM, about 0.1mM to about 3mM, about 0.2mM to about 3mM, about 0.3mM to about 3 The concentration ranges may be mM, approximately 0.4 mM to 3 mM, approximately 0.5 mM to 3 mM, approximately 0.6 mM to 3 mM, approximately 0.7 mM to 3 mM, approximately 0.8 mM to 3 mM, approximately 0.9 mM to 3 mM, approximately 1.0 mM to 3 mM, or any of the concentrations or sets within the aforementioned ranges, or any sub-ranges of the aforementioned concentration ranges.

[0096] The concentration of the second modifier component is approximately 0.1mM to approximately 30mM, approximately 0.2mM to approximately 30mM, approximately 0.3mM to approximately 30mM, approximately 0.4mM to approximately 30mM, approximately 0.5mM to approximately 30mM, approximately 0.6mM to approximately 30mM, approximately 0.7mM to approximately 30mM, and approximately 0.8mM to approximately 30mM. M, approximately 0.9 mm to approximately 30 mm, approximately 1.0 mm to approximately 30 mm, approximately 0.1 mm to approximately 25 mm, approximately 0.2 mm to approximately 25 mm, approximately 0.3 mm to approximately 25 mm, approximately 0.4 mm to approximately 25 mm, approximately 0.5 mm to approximately 25 mm, approximately 0.6 mm to approximately 25 mm, approximately 0.7 mm to approximately 25 mm, approximately 0.8 mm ~approx. 25mm, approx. 0.9mm~approx. 25mm, approx. 1.0mm~approx. 25mm, approx. 0.1mm~approx. 20mm, approx. 0.2mm~approx. 20mm, approx. 0.3mm~approx. 20mm, approx. 0.4mm~approx. 20mm, approx. 0.5mm~approx. 20mm, approx. 0.6mm~approx. 20mm, approx. 0.7mm~approx. 20mm, approx. 0.8mM~approx. 20mM, approx. 0.9mM~approx. 20mM, approx. 1.0mM~approx. 20mM, approx. 0.1mM~approx. 15mM, approx. 0.2mM~approx. 15mM, approx. 0.3mM~approx. 15mM, approx. 0.4mM~approx. 15mM, approx. 0.5mM~approx. 15mM, approx. 0.6mM~approx. 15mM, approx. 0.7mM~approx. 1 5mm, approximately 0.8mm to approximately 15mm, approximately 0.9mm to approximately 15mm, approximately 1.0mm to approximately 15mm, approximately 0.1mm to approximately 10mm, approximately 0.2mm to approximately 10mm, approximately 0.3mm to approximately 10mm, approximately 0.4mm to approximately 10mm, approximately 0.5mm to approximately 10mm, approximately 0.6mm to approximately 10mm, approximately 0.7mm mM~approx. 10mM, approx. 0.8mM~approx. 10mM, approx. 0.9mM~approx. 10mM, approx. 1.0mM~approx. 10mM, approx. 0.1mM~approx. 9mM, approx. 0.2mM~approx. 9mM, approx. 0.3mM~approx. 9mM, approx. 0.4mM~approx. 9mM, approx. 0.5mM~approx. 9mM, approx. 0.6mM~approx. 9mM, approx. 0.7m M ~ approximately 9mM, approximately 0.8mM ~ approximately 9mM, approximately 0.9mM ~ approximately 9mM, approximately 1.0mM ~ approximately 9mM, approximately 0.1mM ~ approximately 8mM, approximately 0.2mM ~ approximately 8mM, approximately 0.3mM ~ approximately 8mM, approximately 0.4mM ~ approximately 8mM, approximately 0.5mM ~ approximately 8mM, approximately 0.6mM ~ approximately 8mM, approximately 0.7mM ~ approximately 8m M, approximately 0.8mM to approximately 8mM, approximately 0.9mM to approximately 8mM, approximately 1.0mM to approximately 8mM, approximately 0.1mM to approximately 7mM, approximately 0.2mM to approximately 7mM, approximately 0.3mM to approximately 7mM, approximately 0.4mM to approximately 7mM, approximately 0.5mM to approximately 7mM, approximately 0.6mM to approximately 7mM, approximately 0.7mM to approximately 7mM, approximately 0.8mM to approximately 7mM, approximately 0.9mM to approximately 7mM, approximately 1.0mM to approximately 7mM, approximately 0.1mM to approximately 6mM, approximately 0.2mM to approximately 6mM, approximately 0.3mM to approximately 6mM, approximately 0.4mM to approximately 6mM, approximately 0.5mM to approximately 6mM, approximately 0.6mM to approximately 6mM, approximately 0.7mM to approximately 6mM, approximately 0.8mM to approximately 6mM, approximately 0.9mM to approximately 6mM, approximately 1.0mM to approximately 6mM, approximately 0.1mM to approximately 5mM, approximately 0.2mM to approximately 5mM, approximately 0.3mM to approximately 5mM, approximately 0.4mM to approximately 5mM, approximately 0.5mM to approximately 5mM, approximately 0.6mM to approximately 5mM, approximately 0.7mM to approximately 5mM, approximately 0.8mM to approximately 5mM, approximately 0.9mM to approximately 5mM, approximately 1.0mM to approximately 5mM, approximately 0.1mM to approximately 4mM , about 0.2mM to about 4mM, about 0.3mM to about 4mM, about 0.4mM to about 4mM, about 0.5mM to about 4mM, about 0.6mM to about 4mM, about 0.7mM to about 4m M, about 0.8mM to about 4mM, about 0.9mM to about 4mM, about 1.0mM to about 4mM, about 0.1mM to about 3mM, about 0.2mM to about 3mM, about 0.3mM to about 3 The concentration ranges may be mM, approximately 0.4 mM to 3 mM, approximately 0.5 mM to 3 mM, approximately 0.6 mM to 3 mM, approximately 0.7 mM to 3 mM, approximately 0.8 mM to 3 mM, approximately 0.9 mM to 3 mM, approximately 1.0 mM to 3 mM, or any of the concentrations or sets within the aforementioned ranges, or any sub-ranges of the aforementioned concentration ranges.

[0097] The concentration of the third modifier component is approximately 0.1mM to approximately 30mM, approximately 0.2mM to approximately 30mM, approximately 0.3mM to approximately 30mM, approximately 0.4mM to approximately 30mM, approximately 0.5mM to approximately 30mM, approximately 0.6mM to approximately 30mM, approximately 0.7mM to approximately 30mM, and approximately 0.8mM to approximately 30mM. M, approximately 0.9 mm to approximately 30 mm, approximately 1.0 mm to approximately 30 mm, approximately 0.1 mm to approximately 25 mm, approximately 0.2 mm to approximately 25 mm, approximately 0.3 mm to approximately 25 mm, approximately 0.4 mm to approximately 25 mm, approximately 0.5 mm to approximately 25 mm, approximately 0.6 mm to approximately 25 mm, approximately 0.7 mm to approximately 25 mm, approximately 0.8 mm ~approx. 25mm, approx. 0.9mm~approx. 25mm, approx. 1.0mm~approx. 25mm, approx. 0.1mm~approx. 20mm, approx. 0.2mm~approx. 20mm, approx. 0.3mm~approx. 20mm, approx. 0.4mm~approx. 20mm, approx. 0.5mm~approx. 20mm, approx. 0.6mm~approx. 20mm, approx. 0.7mm~approx. 20mm, approx. 0.8mM~approx. 20mM, approx. 0.9mM~approx. 20mM, approx. 1.0mM~approx. 20mM, approx. 0.1mM~approx. 15mM, approx. 0.2mM~approx. 15mM, approx. 0.3mM~approx. 15mM, approx. 0.4mM~approx. 15mM, approx. 0.5mM~approx. 15mM, approx. 0.6mM~approx. 15mM, approx. 0.7mM~approx. 1 5mm, approximately 0.8mm to approximately 15mm, approximately 0.9mm to approximately 15mm, approximately 1.0mm to approximately 15mm, approximately 0.1mm to approximately 10mm, approximately 0.2mm to approximately 10mm, approximately 0.3mm to approximately 10mm, approximately 0.4mm to approximately 10mm, approximately 0.5mm to approximately 10mm, approximately 0.6mm to approximately 10mm, approximately 0.7mm mM~approx. 10mM, approx. 0.8mM~approx. 10mM, approx. 0.9mM~approx. 10mM, approx. 1.0mM~approx. 10mM, approx. 0.1mM~approx. 9mM, approx. 0.2mM~approx. 9mM, approx. 0.3mM~approx. 9mM, approx. 0.4mM~approx. 9mM, approx. 0.5mM~approx. 9mM, approx. 0.6mM~approx. 9mM, approx. 0.7m M ~ approximately 9mM, approximately 0.8mM ~ approximately 9mM, approximately 0.9mM ~ approximately 9mM, approximately 1.0mM ~ approximately 9mM, approximately 0.1mM ~ approximately 8mM, approximately 0.2mM ~ approximately 8mM, approximately 0.3mM ~ approximately 8mM, approximately 0.4mM ~ approximately 8mM, approximately 0.5mM ~ approximately 8mM, approximately 0.6mM ~ approximately 8mM, approximately 0.7mM ~ approximately 8m M, approximately 0.8mM to approximately 8mM, approximately 0.9mM to approximately 8mM, approximately 1.0mM to approximately 8mM, approximately 0.1mM to approximately 7mM, approximately 0.2mM to approximately 7mM, approximately 0.3mM to approximately 7mM, approximately 0.4mM to approximately 7mM, approximately 0.5mM to approximately 7mM, approximately 0.6mM to approximately 7mM, approximately 0.7mM to approximately 7mM, approximately 0.8mM to approximately 7mM, approximately 0.9mM to approximately 7mM, approximately 1.0mM to approximately 7mM, approximately 0.1mM to approximately 6mM, approximately 0.2mM to approximately 6mM, approximately 0.3mM to approximately 6mM, approximately 0.4mM to approximately 6mM, approximately 0.5mM to approximately 6mM, approximately 0.6mM to approximately 6mM, approximately 0.7mM to approximately 6mM, approximately 0.8mM to approximately 6mM, approximately 0.9mM to approximately 6mM, approximately 1.0mM to approximately 6mM, approximately 0.1mM to approximately 5mM, approximately 0.2mM to approximately 5mM, approximately 0.3mM to approximately 5mM, approximately 0.4mM to approximately 5mM, approximately 0.5mM to approximately 5mM, approximately 0.6mM to approximately 5mM, approximately 0.7mM to approximately 5mM, approximately 0.8mM to approximately 5mM, approximately 0.9mM to approximately 5mM, approximately 1.0mM to approximately 5mM, approximately 0.1mM to approximately 4mM , about 0.2mM to about 4mM, about 0.3mM to about 4mM, about 0.4mM to about 4mM, about 0.5mM to about 4mM, about 0.6mM to about 4mM, about 0.7mM to about 4m M, about 0.8mM to about 4mM, about 0.9mM to about 4mM, about 1.0mM to about 4mM, about 0.1mM to about 3mM, about 0.2mM to about 3mM, about 0.3mM to about 3 The concentration ranges may be mM, approximately 0.4 mM to 3 mM, approximately 0.5 mM to 3 mM, approximately 0.6 mM to 3 mM, approximately 0.7 mM to 3 mM, approximately 0.8 mM to 3 mM, approximately 0.9 mM to 3 mM, approximately 1.0 mM to 3 mM, or any of the concentrations or sets within the aforementioned ranges, or any sub-ranges of the aforementioned concentration ranges.

[0098] The disclosed taste modifier compositions can be used at a suitable pH, for example, approximately pH 2 to approximately pH 9. In some cases, taste quality metrics such as sweet aftertaste and / or tactile / texture are optimized, for example, at approximately pH 2 to approximately pH 5, approximately pH 2 to approximately pH 4.5, approximately pH 2.0 to approximately pH 4.0, approximately pH 2.0 to approximately pH 3.9, approximately pH 2.0 to approximately pH 3.8, approximately pH 2.0 to approximately pH 3.7, approximately pH 2.0 to approximately pH 3.6, approximately pH 2.0 to approximately pH 3.5, approximately pH 2.0 to approximately pH 3.4, approximately pH 2.0 to approximately pH 3.3, approximately pH 2.0 to approximately pH 3.2, approximately pH 2.0 to approximately pH 3.1, approximately pH 2.0 to approximately pH 3.0, and approximately pH 2.1 to approximately pH 4. 0, about pH2.1 to about pH3.9, about pH2.1 to about pH3.8, about pH2.1 to about pH3.7, about pH2.1 to about pH3.6, about pH2.1 to about pH3.5, about pH2.1 to about pH3.4, about pH2.1 to about pH3.3, about pH2.1 to about pH3.2, about pH2. 1 to about pH3.1, about pH2.1 to about pH3.0, about pH2.2 to about pH4.0, about pH2.2 to about pH3.9, about pH2.2 to about pH3.8, about pH2.2 to about pH3.7, about pH2.2 to about pH3.6, about pH2.2 to about pH3.5, about pH2.2 to about pH3. 4, about pH2.2 to about pH3.3, about pH2.2 to about pH3.2, about pH2.2 to about pH3.1, about pH2.2 to about pH3.0, about pH2.3 to about pH4.0, about pH2.3 to about pH3.9, about pH2.3 to about pH3.8, about pH2.3 to about pH3.7, about pH2. 3 to about pH3.6, about pH2.3 to about pH3.5, about pH2.3 to about pH3.4, about pH2.3 to about pH3.3, about pH2.3 to about pH3.2, about pH2.3 to about pH3.1, about pH2.3 to about pH3.0, about pH2.4 to about pH4.0, about pH2.4 to about pH3. 9, about pH2.4 to about pH3.8, about pH2.4 to about pH3.7, about pH2.4 to about pH3.6, about pH2.4 to about pH3.5, about pH2.4 to about pH3.4, about pH2.4 to about pH3.3, about pH2.4 to about pH3.2, about pH2.4 to about pH3.1, about pH2. 4 to about pH3.0, about pH2.5 to about pH4.0, about pH2.5 to about pH3.9, about pH2.5 to about pH3.8, about pH2.5 to about pH3.7, about pH2.5 to about pH3.6, about pH2.5 to about pH3.5, about pH2.5 to about pH3.4, about pH2.5 to about pH3.3. It may be preferable to use a lower pH range, such as approximately pH 2.5 to pH 3.2, approximately pH 2.5 to pH 3.1, or approximately pH 2.5 to pH 3.0, or any pH value or sub-range within the aforementioned ranges.

[0099] Calcium-sensing receptor (CaSR) CaSR is Ca 2+ salt and Mg 2+ It has been reported that it can be activated by both salts, as well as numerous other agonists (see, e.g., Spurney, RF, et al. Kidney Int. 1999 May;55(5):1750-8 and Breitwieser, GE, et al. Cell Calcium. 2004 Mar;35(3):209-16). CaSR belongs to the C class of seven-transmembrane receptors (G protein-coupled receptors; GPCRs). The cloning of the calcium receptor gene was reported in 1993 (Nature, 1993 Dec.9;366(6455):575-80). When activated by calcium, the calcium receptor is known to trigger various cellular responses, such as an increase in intracellular calcium levels. The sequence of the human calcium receptor gene is registered in GenBank (accession number NM_000388) and is well conserved among many animal species. "Calcium receptor activity" refers to cases where the binding of a substrate to a calcium receptor activates a guanine nucleotide-binding protein, resulting in the transmission of one or more signals. While we do not wish to be bound by any particular theory, the disclosed taste modifier compositions may act in part through the activation of calcium-sensing receptors (CaSRs).

[0100] Furthermore, while we do not wish to be bound by any particular theory, the disclosed taste modifier compositions may act on CaSR and be involved in umami. A 2012 paper (Maruyama et al., PLoS ONE, 2012, 7(4):e34489) found that CaSR activity in taste bud cells is associated with a taste referred to as "umami." In the fields of food chemistry and biochemistry, substances with specific tastes have been used for many years. In particular, substances with the five basic tastes—sweet, salty, sour, bitter, and umami—are widely used as seasonings. Substances that enhance these basic tastes are also widely used. The one taste that does not fall into these five basic tastes is "umami." Umami refers to a taste that is not one of the five basic tastes. Umami is a taste that not only enhances the five basic tastes but also enhances marginal tastes such as richness, fullness (mouthfulness), continuity, and harmony, which are insufficient in the basic tastes. Several methods for imparting umami have been reported. Substances reported to impart umami include glutathione (e.g., Japanese Patent No. 1464928), heat-treated products of gelatin and tropomyosin (e.g., Japanese Patent Publication No. 10-276709), sulfone group-containing compounds (e.g., Japanese Patent Publication No. 8-289760), and peptides containing Asn-His sequences (e.g., WO2004 / 096836).

[0101] Therefore, although we do not wish to be bound by any particular theory, the improvement of taste quality measurement criteria by the taste modifier compositions disclosed herein is at least partially mediated by CaSR-mediated umami.

[0102] In various embodiments, suitable additional CaSR modifiers, such as CaSR agonists, positive allosteric modifiers, or combinations thereof, can be used in various disclosed compositions. For example, a suitable additional CaSR modifier can be used to replace one or more taste modifier components, such as a first salt, a second salt, etc. Alternatively, a suitable additional CaSR modifier may be any additional component of the disclosed taste modifier composition, by which addition reduces the amount of taste modifier components used, such as a first salt, a second salt, etc., compared to a composition without a suitable additional CaSR modifier. While it is understood that taste modifier components, such as a first salt, a second salt, etc., may act on or bind to CaSR, in this context, “suitable additional CaSR modifier” is understood to be a salt, compound, or molecular compound other than the first salt, second salt, third salt, or fourth salt described above. In other words, suitable additional CaSR modulogenators may be any known CaSR agonist, CaSR-positive allosteric modulogenator, or combination thereof (known to those skilled in the art), which is the first, second, third, or fourth salt disclosed.

[0103] Exemplary but non-limiting suitable additional CaSR modifiers include creatine, spermine, spermidine, putrescine, L-glutathione, neomycin, poly-L-arginine, cinacalcet, carindol, aluminum salts, iron salts, gadolinium salts, zinc salts, strontium salts, or combinations thereof. Further exemplary but non-limiting suitable CaSR modifiers include CaSR-acting peptides known to those skilled in the art, such as di, tri, and tetrapeptides like Glu-Asp, Glu-Glu, Asp-Glu, Thr-Glu, Asp-Glu-Ser, Glu-Gly-Ser, and Asp-Asp-Asp-Asp. The peptides can be suitable dipeptides to octapeptides such as Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala. In some embodiments, the peptide can be a dipeptide to octapeptide γ-glutamyl peptide, i.e., a peptide of 2 to 8 amino acids having a γ-glutamyl residue, but is not limited to these, and includes γ-Glu-Ala, γ-Glu-Val, γ-Glu-Cys, γ-Glu-Abu-Gly (Abu = alpha-butyric acid), γ-Glu-Val-Gly, γ-Glu-Ser, γ-Glu-Thr, γ-Glu-Glu, etc.

[0104] Exemplary but non-limiting additional CaSR modulogeneics include polyamines such as organic compounds having two or more primary amino groups, e.g., putrescine, cadaverine, spermidine, spermine, or combinations thereof. The polyamines may be branched or cyclic polyamines. In some cases, the use of cyclic polyamines may be preferable.

[0105] Exemplary but non-limiting additional suitable CaSR modulofactors include aminoglycoside antibiotics such as amikacin, gentamicin, kanamycin, neomycin, netylmycin, paromomycin, streptomycin, tobramycin, apramycin, or combinations thereof.

[0106] Exemplary but non-limiting additional suitable CaSR modulofactors include allosteric active L-amino acids such as aromatic or small aliphatic L-amino acids, e.g., Phe, Tyr, Trp, Gly, Ala, Val, Leu, Ile, or combinations thereof.

[0107] This disclosure further provides methods for optimizing and modifying the disclosed taste modifier compositions by evaluating their activity and modulating the activity and / or expression of CaSR. For example, but not limited to, the disclosed taste modifier compositions can act in part as agonists of calcium-sensing receptors. The subject matter of this disclosure provides in silico and in vitro methods for identifying compounds that modulate the activity and / or expression of CaSR disclosed above.

[0108] In certain embodiments, the method may be an in vitro method for evaluating the effect of the disclosed taste modulator composition on the activity and / or expression of CaSR.

[0109] CaSRs for use in the methods of the disclosed method may include isolated or recombinant calcium-sensing receptors, or cells expressing calcium-sensing receptors, e.g., CaSRs having an amino acid sequence corresponding to the described CaSR, e.g., GenBank accession number NM_000388. In certain embodiments, a calcium-sensing receptor for use in the disclosed method may have an amino acid sequence corresponding to the described CaSR, e.g., GenBank accession number NM_000388, or a fragment or variant thereof. In certain embodiments, a calcium-sensing receptor for use in the disclosed method may have at least 85%, at least 90%, at least 91%, at least 92%, at least 93%, at least 94%, at least 95%, at least 96%, at least 97%, at least 98%, or at least 99% identity with respect to the amino acid sequence corresponding to the described CaSR, e.g., GenBank accession number NM_000388, or a fragment or variant thereof. In some embodiments, a calcium-sensing receptor for use in the disclosed manner may have a nucleotide sequence corresponding to the described CaSR, e.g., GenBank accession number NM_000388, or a fragment or variant thereof. In certain embodiments, a calcium-sensing receptor for use in the subject matter of this disclosure may include a receptor having a nucleotide sequence having at least 85%, at least 90%, at least 91%, at least 92%, at least 93%, at least 94%, at least 95%, at least 96%, at least 97%, at least 98%, or at least 99% identity with respect to the nucleic acid sequence corresponding to the described CaSR, e.g., GenBank accession number NM_000388, or a fragment or variant thereof.

[0110] In certain embodiments, a method for evaluating the effect of a disclosed taste modifier composition that modulates the activity and / or expression of calcium-sensing receptors includes measuring the biological activity of calcium-sensing receptors in the absence and / or presence of the taste modifier composition. In certain embodiments, the method may include measuring the biological activity of calcium-sensing receptors in the presence of various concentrations of the disclosed taste modifier composition. The method may further include identifying a taste modifier composition that results in the modulation of calcium-sensing receptor activity and / or expression compared to the activity and / or expression of calcium-sensing receptors in the absence of the taste modifier composition.

[0111] In certain embodiments, the disclosed taste modifier compositions can increase the biological activity of calcium-sensing receptors by at least about 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, 100%, or more, compared to the biological activity of calcium-sensing receptors in the absence of the compound.

[0112] In certain embodiments, the method may further include analyzing a combination of two or more, three or more, or four or more components. In certain embodiments, two or more, three or more, or four or more components may be derived from different classes of compounds, e.g., amino acids, disclosed salts, and / or other small compounds. For example, but not limited to, the method may include analyzing the effect of one or more taste modifier compositions on the biological activity and / or expression of calcium-sensing receptors in the presence of one or more additional components. In certain embodiments, a method for identifying compound activity and / or expression of calcium-sensing receptors includes analyzing the effect of a taste modifier composition on the biological activity and / or expression of calcium-sensing receptors in the presence of one or more salts of the disclosed taste modifier compositions, e.g., calcium salts.

[0113] In certain embodiments, a method for evaluating the effect of a disclosed taste modifier composition that modulates the activity and / or expression of calcium-sensing receptors includes determining whether the disclosed taste modifier composition directly modulates the receptor, for example, as an agonist. In certain embodiments, the method includes determining whether the disclosed taste modifier composition indirectly modulates the receptor's activity (for example, as an allosteric modulator) by, for example, enhancing or reducing the effect of other compounds on the activation or inhibition of receptor activity.

[0114] In certain embodiments, a method for evaluating the effects of disclosed taste modifier compositions that modulate the activity and / or expression of calcium-sensing receptors includes expressing calcium-sensing receptors in a cell line and measuring the biological activity of the receptors in the presence and / or absence of the taste modifier composition. The method may further include identifying taste modifier compositions that modulate receptor activity by determining whether there is a difference in receptor activity in the presence of a taste modifier composition compared to receptor activity in the absence of the taste modifier composition. In certain embodiments, the selectivity of a presumed calcium-sensing receptor modulator can be evaluated by comparing its effects on other GPCRs or taste receptors, including, but not limited to, umami, fatty acid, sweetener, and bitter taste receptors.

[0115] Receptor activation in the disclosed methods can be detected by the use of labeled compounds and / or drugs. In certain embodiments, the activity of the calcium-sensing receptor can be determined by the detection of secondary messengers such as cAMP, cGMP, IP3, DAG, or calcium, but not limited to these. In certain embodiments, the activity of the calcium-sensing receptor can be determined by the detection of intracellular calcium levels. Monitoring can be performed by emission or fluorescence detection, for example, by calcium-sensitive fluorescent dyes. In certain embodiments, intracellular calcium levels can be determined using cell dyes, such as fluorescent calcium indicators such as calcium 4. In certain embodiments, intracellular calcium levels can be determined by measuring the level of calcium binding to calcium-binding proteins, such as calmodulin. Alternatively and / or additionally, the activity of the calcium-sensing receptor can be determined by the detection of phosphorylation, transcription levels, and / or protein levels of one or more downstream protein targets of the calcium-sensing receptor.

[0116] The cell lines used in the disclosed method may include any cell type capable of expressing calcium-sensing receptors. Non-limiting examples of cells that can be used in the disclosed method include HeLa cells, Chinese hamster ovary cells (CHO cells), African green monkey kidney cells (COS cells), African clawed frog oocytes, HEK-293 cells, and mouse 3T3 fibroblasts. In certain embodiments, the method may include the expression of calcium-sensing receptors in HEK-293 cells. In certain embodiments, the method may include the expression of calcium-sensing receptors in COS cells. In certain embodiments, the cells constitutively express calcium-sensing receptors. In other embodiments, CaSR expression by cells is inducible.

[0117] In certain embodiments, cells express a calcium-binding photoprotein, which emits light upon calcium binding. In certain embodiments, the calcium-binding photoprotein includes the protein clytin. In certain embodiments, the clytin is recombinant clytin. In certain embodiments, the clytin includes isolated clytin, e.g., clytin isolated from Clytia gregarium. In certain embodiments, the calcium-binding photoprotein includes the protein aequorin, e.g., recombinant aequorin or isolated aequorin, e.g., aequorin isolated from Aequorea victoria. In certain embodiments, the calcium-binding photoprotein includes the protein oberin, e.g., recombinant oberin or isolated oberin, e.g., oberin isolated from Oberia longissima.

[0118] In certain embodiments, intracellular expression of calcium-sensing receptors can be carried out by introducing nucleic acids encoding calcium-sensing receptors into cells. For example, but not limited to, nucleic acids having a nucleotide sequence corresponding to the described CaSR, e.g., GenBank accession number NM_000388, or a fragment thereof, can be introduced into cells. In certain embodiments, the introduction of nucleic acids into cells can be carried out by any method known in the art, including but not limited to transfection, electroporation, microinjection, infection with a virus or bacteriophage vector containing the nucleic acid sequence, cell fusion, chromosome-mediated gene transfer, microcell-mediated gene transfer, spheroplast fusion, and the like. Numerous techniques for introducing foreign genes into cells are known in the art (see, for example, Loeffler and Behr, Meth. Enzymol. 217:599-618 (1993); Cohen et al., Meth. Enzymol. 217:618-644 (1993); Cline, Pharmac. Ther. 29:69-92 (1985) (the disclosure thereof is incorporated herein by reference in its entirety)) and can be used in accordance with the disclosed subject matter. In certain embodiments, the technique can provide stable transfer of nucleic acids into cells so that the nucleic acids are expressible by the cells and are genetically and expressibly expressible by their offspring. In certain embodiments, the technique can provide transient transfer of nucleic acids into cells so that the nucleic acids are expressible by the cells, with reduced heritability and expressibility in subsequent generations of the cell's offspring.

[0119] In certain embodiments, the nucleic acid encoding the calcium-sensing receptor is contained in a cloning vector introduced into the cell, such as the pcDNA3.1 vector or the pcDNA5 TO vector.

[0120] In certain embodiments, the method may include evaluating a disclosed taste modifier composition that binds to a calcium-sensing receptor. The method may include contacting a calcium-sensing receptor with the disclosed taste modifier composition and measuring the binding between the compound and the calcium-sensing receptor. For example, but not limited to, the method may include providing a calcium-sensing receptor isolated or purified in a cell-free system and contacting the taste modifier composition with the receptor in a cell-free system to determine whether the taste modifier composition binds to the calcium-sensing receptor. In certain embodiments, the method may include contacting a calcium-sensing receptor expressed on the surface of a cell with a candidate compound and detecting the binding of the candidate compound to the calcium-sensing receptor. Binding can be measured directly or indirectly, for example, by using a labeled taste modifier composition. In certain embodiments, detection may include detecting an intracellular physiological event caused by the compound binding to the calcium-sensing receptor, such as an increase in intracellular calcium levels. For example, but not limited to, detection may be performed by fluorescence detection, such as by a calcium-sensitive fluorescent dye, by luminescence detection, or by any other detection method known in the art.

[0121] In certain non-limiting embodiments, the in vitro assay involves cells expressing intrinsic calcium-sensing receptors specific to those cells. Examples of cells expressing intrinsic calcium-sensing receptors include, but are not limited to, human taste cells or other suitable mammalian models (e.g., primary taste receptor cells). In certain embodiments, human taste cells expressing calcium-sensing receptors are isolated from ethically obtained human tissue and then cultured in vitro. In certain embodiments, taste receptor cells can be immortalized, for example, so that cells isolated from humans can proliferate in culture.

[0122] In certain embodiments, the expression of calcium-sensing receptors in cells can be induced by gene editing, for example, by using a CRISPR gene editing system to incorporate calcium-sensing receptor genes into the cell's genome, or by editing or modifying cell-specific calcium-sensing receptor genes.

[0123] In a particular embodiment, an in vitro method for evaluating a disclosed taste modifier composition that binds to a calcium-sensing receptor includes determining whether the taste modifier composition interacts with one or more amino acids of a calcium-sensing receptor interaction domain, as described herein.

[0124] In certain embodiments, taste modifier compositions identified as modulators of calcium-sensing receptors can be further tested by other analytical methods, including but not limited to in vivo assays, to confirm or quantify their modulatory activity.

[0125] In certain embodiments, the methods described herein may include determining whether the disclosed taste modifier composition is a umami-enhancing compound, such as a calcium-sensing receptor agonist.

[0126] In certain embodiments, a method for evaluating a disclosed taste-modifying composition may include comparing the effect of the taste-modifying composition with that of a calcium-sensing receptor agonist. For example, a taste-modifying composition that increases receptor activity compared to the receptor activity when in contact with a calcium-sensing receptor agonist may be selected as a calcium-sensing receptor modulating compound (e.g., as an agonist).

[0127] In certain embodiments, a method for evaluating a disclosed taste modulatory composition may include determining whether the taste modulatory composition modulates receptor activity when the receptor comes into contact with an agonist, or whether the taste modulatory composition can modulate the activity of a positive allosteric modulator (PAM). A taste modulatory composition that increases or decreases the effect of such agonist or PAM on the receptor may be selected as a calcium-sensing receptor modulatory compound (e.g., as an allosteric modulator).

[0128] In certain embodiments, the method may include predicting the three-dimensional (3D) structure of a calcium-sensing receptor and screening the 3D structures predicted by the disclosed taste modifier compositions. The method may further include predicting whether the disclosed taste modifier compositions can interact with the receptor's binding site by analyzing the potential interactions between the taste modifier composition and the amino acids of the receptor. The method may further include identifying taste modifier compositions that can bind to the calcium-sensing receptor and / or modulate the biological activity of the calcium-sensing receptor by determining whether the 3D structure of the compound fits within the binding site of the receptor's 3D structure.

[0129] In some embodiments, a CaSR for use in the disclosed manner may have an amino acid sequence corresponding to a described CaSR, e.g., GenBank accession number NM_000388, or a fragment or variant thereof. In certain embodiments, a calcium-sensing receptor for use in the subject matter of this disclosure may include a receptor having an amino acid sequence having at least 85%, at least 90%, at least 91%, at least 92%, at least 93%, at least 94%, at least 95%, at least 96%, at least 97%, at least 98%, or at least 99% identity with respect to an amino acid sequence corresponding to a described CaSR, e.g., GenBank accession number NM_000388, or a fragment or variant thereof. In certain embodiments, a calcium-sensing receptor for use in the disclosed manner may have a nucleotide sequence corresponding to a described CaSR, e.g., GenBank accession number NM_000388, or a fragment or variant thereof. In certain embodiments, calcium-sensing receptors for use in the subject matter of this disclosure may include receptors comprising nucleotide sequences having at least 85%, at least 90%, at least 91%, at least 92%, at least 93%, at least 94%, at least 95%, at least 96%, at least 97%, at least 98%, or at least 99% identity with respect to the nucleic acid sequence corresponding to the described CaSR, e.g., GenBank accession number NM_000388, or a fragment or variant thereof.

[0130] In certain embodiments, structural models of calcium-sensing receptors can be constructed using the crystal structure of other GPCRs as templates for homologous modeling. For example, but not limited to, structural models can be prepared using the crystal structure of a group C GPCR. In certain embodiments, structural models of calcium-sensing receptors can be based on known crystal structures of GPCRs or combinations of known crystal structures. (See, for example, Lee et al., Eur J Pharmacol. 2015 May 14. pii:S0014-2999(15)30012-1 (the whole of which is incorporated herein by reference)). In certain embodiments, structural models of calcium-sensing receptors can be prepared based on the crystal structure of the mGluR protein. For example, but not limited to, a structural model of the flight-trap domain (VFT) of the calcium-sensing receptor can be prepared based on the crystal structure having Protein Database (PDB) ID number 1EWK. In certain embodiments, a structural model of the seven-transmembrane domain (7TM) of the calcium-sensing receptor can be prepared based on the crystal structures of the mGluR protein having PDB ID numbers 4OR2 and 4OO9. Figure 13 shows a structural model of a calcium-sensing receptor that can be used in the in silico method disclosed. Any suitable modeling software known in the art can be used. In certain embodiments, the Modeller software package can be used to fabricate a three-dimensional protein structure.

[0131] In some embodiments, an in silico method for evaluating a disclosed taste modifier composition that binds to CaSR includes determining whether the taste modifier composition interacts with one or more amino acids of a calcium-sensing receptor interaction domain, as described herein.

[0132] Taste modifier compositions evaluated by the in silico method disclosed herein can be further evaluated using the in vitro method disclosed herein.

[0133] Sweetener The sweeteners used in the disclosed sweetener compositions may be a single sweetener or a mixture of sweeteners. Natural sweeteners, synthetic sweeteners, semi-synthetic sweeteners, and combinations thereof are all understood to be within the scope of the disclosed sweetener compositions. Examples of natural sweeteners include, but are not limited to, natural HP sweeteners, natural polyol sweeteners, natural protein sweeteners, and / or natural carbohydrate sweeteners.

[0134] Certain naturally occurring terpene glycosides are both potently sweet and calorific. For these reasons, terpene glycosides are very attractive for use as sweeteners in the food, beverage, and dietary supplement industries. Accordingly, in various embodiments, the disclosed sweeteners may include naturally occurring terpene glycosides derived from or present in plants.

[0135] In a further embodiment, the sweetener may be a natural HP sweetener such as a sweetener derived from Stevia rebaudiana (i.e., stevia sweetener), a sweetener derived from Siraitia grosvenorii, a protein sweetener, or a combination thereof.

[0136] Stevia is a genus of approximately 240 species of herbs and shrubs belonging to the sunflower family (Asteraceae), native to subtropical and tropical regions from western North America to South America. This plant is successfully cultivated under a wide range of conditions, from its native subtropical habitat to colder northern latitudes. Steviol glycoside is zero-calorie and can be used wherever sugar is used. Steviol glycoside is ideal for diabetes and low-calorie diets. In addition, sweet steviol glycoside possesses superior functional and sensory properties compared to many potent sweeteners.

[0137] The species Stevia rebaudiana, commonly known as sweetleaf, sweet leaf, sugar leaf, or simply stevia, is a perennial herbaceous shrub of the Asteraceae (Compositae) family native to certain regions of South America and widely cultivated for its sweet leaves. While Stevia rebaudiana is best known for its sweetness, this genus includes other members (e.g., S. eupatoria, S. ovata, S. plummerae, S. salicifolia, and S. serrata), which can also produce sweet glycosides. The leaves have been traditionally used for hundreds of years in Paraguay and Brazil to sweeten local beverages, foods, and medicines. Stevia-based sweeteners can be obtained by extracting one or more sweet compounds from the leaves. Many of these compounds are steviol glycosides. These can be purified from the leaves in various ways, including extracts. As sweeteners and sugar substitutes, many steviol glycoside extracts have a delayed onset of sweetness and a longer duration than sugars. Some extracts, especially at high concentrations, may have a bitter or licorice-like aftertaste, thus demonstrating the usefulness of the taste modifiers of this disclosure. Examples of steviol glycosides are described in WO2013 / 096420 (see, for example, the enumeration in Figure 1), Ohta et al., “Characterization of Novel Steviol Glycosides from Leaves of Stevia rebaudiana Morita,” J.Appl.Glycosi., 57, 199-209 (2010) (see, for example, Table 5 on p. 204), and GJGerwig et al., “Stevia Glycosides: Chemical and Enzymatic Modifications of Their Carbohydrate Moieties to Improve the Sweet-Tasting Quality”, Chapter 1 in Advances in Carbohydrate Chemistry and Biochemistry, 2016, 73, pp. 1-72.

[0138] For example, Stevia rebaudiana Bertoni is a perennial shrub belonging to the Asteraceae (Compositae) family, native to certain regions of South America. Its leaves have been traditionally used for hundreds of years in Paraguay and Brazil to sweeten local teas and medicines. This plant is commercially cultivated in Japan, Singapore, Taiwan, Malaysia, South Korea, China, Israel, India, Brazil, Australia, and Paraguay. Other varieties include Stevia rebaudiana, and Morita is also known.

[0139] The plant Stevia rebaudiana contains a mixture of different diterpene glycosides, which can accumulate in the leaves in amounts ranging from approximately 10–20% of the total dry weight. These diterpene glycosides are approximately 150–450 times potent than sugars. Structurally, diterpene glycosides are characterized by a single aglycone, steviol, which differs in the presence of various carbohydrate residues at the C13 and C19 positions (see, for example, PCT Patent Publication 20013 / 096420). Typically, on a dry weight basis, the four major steviol glycosides found in Stevia leaves are dulcoside A (0.3%), rebaudioside C (0.6–1.0%), rebaudioside A (3.8%), and stevioside (9.1%). Other glycosides identified in stevia extract include one or more of rebaudiosides B, D, E, F, G, H, I, J, K, L, M, N, O, steviol bioside, and rubusoside. The leaves of other cultivars of stevia can accumulate up to 10–20% steviol glycoside (on a dry weight basis). The main glycosides found in stevia leaves are rebaudioside A (2–10%), stevioside (2–10%), and rebaudioside C (1–2%). Other glycosides such as rebaudiosides B, D, E, and F, steviol bioside, and rubusoside are found at much lower levels (approximately 0–0.2%). Where used herein, the term "REB" is used as an abbreviation for rebaudioside. For example, REBN refers to rebaudioside N.

[0140] Steviol glycoside comprises a steviol glycoside composition comprising at least 95% by weight of steviol glycoside, comprising at least 50% by weight of rebaudioside A, with the remainder comprising a mixture of compounds containing a steviol skeleton conjugated to any number or combination of main sugar moieties such as glucose, rhamnose, xylose, fructose, arabinose, galactose, and deoxyglucose in any orientation occurring in the leaves of Stevia rebaudiana Bertoni, according to the JECFA 2017 definition (i.e., as defined in the Residue Monograph prepared by the Joint FAO / WHO Expert Committee on Food Additives (JECFA) meeting, 84th session, 2017, "Steviol Glycoside from Stevia rebaudiana Bertoni").

[0141] Steviol glycosides differ from one another not only in their molecular structure but also in their taste characteristics. The physical and sensory properties of several steviol glycosides have been thoroughly studied. Steviol glycoside extracts can be 10 to 500 times sweeter than sugars. Because stevia glycoside extracts tend to have a reducing effect on blood glucose levels compared to sucrose, glucose, and fructose, sweetener compositions based on one or more steviol glycosides are attractive to people on carbohydrate-restricted diets. For example, stevioside is about 110 to 270 times sweeter than sucrose, rebaudioside A is 150 to 320 times sweeter than sucrose, and rebaudioside C is 40 to 60 times sweeter. Dulcoside A is 30 times sweeter than sucrose. Stevia extracts containing rebaudioside A and stevioside as main components showed a sweetness level of approximately 250 times. Rebaudioside A has minimal astringency, minimal bitterness, and minimal lingering aftertaste, and therefore possesses the most desirable sensory attributes among the major steviol glycosides (Tanaka O. (1987) Improvement of taste of natural sweeteners. Pure Appl. Chem. 69:675-683; Phillips KC (1989) Stevia: steps in developing a new sweeteners. In: Grenby T. Ed. Developments in sweeteners, vol.3. Elsevier Applied Science, London. 1-43).

[0142] Previous studies have shown some correlation between the number of glycoside residues and the taste quality of steviol glycosides. When comparing steviol glycosides, rebaudioside A (G4, with 4 glucose residues) clearly surpasses stevioside and rebaudioside B (G3, each with 3 glucose residues) in taste quality. Steviobioside and rubusoside (G2, each with 2 glucose residues) have been proven to have significantly inferior taste quality compared to stevioside (G3). In addition, the taste quality of rhamnosylated glycosides is inferior to that of glucosylated glycosides. Tanaka, O., “Improvement of Taste of Natural Sweeteners,” Pure&Appl.Chem., Vol.69, No.4, pp.675-683 (1997). Steviol glycosides with a greater number of glucose residues (e.g., more than two glucose residues) exhibit better taste. In particular, mono- and diglucosyl forms of stevioside (containing four glucose residues (G4) and five glucose residues (G5), respectively) have remarkably good taste. Tanaka, O., “Improvement of Taste of Natural Sweeteners,” Pure & Appl. Chem., Vol. 69, No. 4, pp. 675-683 (1997).

[0143] The chemical structures of some diterpene glycosides of Stevia rebaudiana are shown in Figures 1, 2, and 3. In further embodiments, stevia sweeteners may include one or more of the stevia sweeteners shown in Table 1 and Figures 1 and 2 below. TIFF2026053385000002.tif105170TIFF2026053385000003.tif214170TIFF2026053385000004.tif164170 TIFF2026053385000005.tif168170TIFF2026053385000006.tif208170TIFF2026053385000007.tif188170

[0144] Steviol glycosides can be obtained from leaves by various methods, including extraction techniques using either water or organic solvents. Supercritical fluid extraction and steam distillation methods are also described. Methods for recovering diterpenoid sweet glycosides from Stevia rebaudiana using supercritical CO2, membrane technology, and organic solvents such as water, methanol, and ethanol can also be used. Methods for extracting and purifying sweet glycosides from Stevia Rebaudiana plants using water and / or organic solvents are described, for example, in U.S. Patents 4,361,697, 4,082,858, 4,892,938, 5,972,120, 5,962,678, 7,838,044, and 7,862,845. However, even in a highly purified state, steviol glycosides still possess undesirable taste attributes such as bitterness, a sweet aftertaste, and a licorice flavor. It has been shown that these flavor notes become more pronounced as the concentration of steviol glycoside increases (Prakash I., DuBois GE, Clos JF, Wilkens KL, Fosdick LE (2008) Development of Rebiana, a natural, HP sweetener. Food Chem. Toxicol., 46, S75-S82).

[0145] Rebaudioside B (CAS number: 58543-17-2), also known as REBB, or stevioside A4 (Kennelly EJ (2002) Constituents of Stevia Rebaudiana In Stevia: The genus Stevia, Kinghom AD (Ed), Taylor & Francis, London, p. 71), is one of the sweet glycosides found in Stevia Rebaudiana. Sensory evaluation showed that REBB was approximately 300 to 350 times potent than sucrose, while this value was approximately 350 to 450 for REBA (Crammer, B. and Ikan, R. (1986) Sweet glycosides from the Stevia plant. Chemistry in Britain 22, 915-916 & 918). REBB was thought to be formed from the partial hydrolysis of rebaudioside A during the extraction process (Kobayashi, M., Horikawa, S., Degrandi, IH, Ueno, J. and Mitsuhashi, H. (1977) Dulcosides A and B, new diterpenoid glycosides from Stevia Rebaudiana. Phytochemistry 16, 1405-1408).

[0146] However, further research has shown that REBB occurs spontaneously in the leaves of Stevia Rebaudiana and is currently one of the nine steviol glycosides recognized by the FAO / JECFA (Food and Agriculture Organization of the United Nations / Joint Expert Committee on Food Additives) when calculating the total steviol glycoside content in commercially available steviol glycoside preparations (FAO JECFA (2010) Steviol Glycosides, Compendium of Food Additive Specifications, FAO JECFA Monographs 10, 17-21). On the other hand, the water solubility of REBB has been reported to be approximately 0.1% (Kinghorn AD (2002) Constituents of Stevia Rebaudiana In Stevia: The genus Stevia, Kinghorn AD (Ed), Taylor & Francis, London, p. 8). In many food processes where high concentrations of the ingredient are used, the highly soluble form of REBB may be desirable. Rebaudioside D (CAS number: 63279-13-0) is one of the sweet glycosides found in Stevia rebaudiana. Studies have shown that a highly purified form of rebaudioside D (REBD) has a very desirable taste profile, largely lacking the bitterness and lingering licorice aftertaste typical of other steviol glycosides.

[0147] Some of the undesirable taste attributes associated with steviol glycoside molecules can be substantially reduced by intermolecular transglycosylation reactions using various enzymes, which are known to involve the attachment of novel carbohydrates at the C13 and C19 positions of the steviol glycoside. The effect of adding glucose molecules to stevioside molecules purified by transglycosylation has been previously evaluated (Tanaka, O., “Improvement of Taste of Natural Sweeteners,” Pure&Appl.Chem., Vol.69, No.4, pp.675-683 (1997)). The resulting glucosylated steviosides were evaluated for their sweetness and taste quality, and it was observed that the taste quality was significantly improved when glucose units were attached at the C19 position instead of the C13 position.

[0148] Various enzymes are used to carry out this transglycosylation. These include pullulanase, isomaltase (Lobov, S. et al., “Enzymic Production of Sweet Stevioside Derivatives: Transglucosylation by Glucosidases,” Agric. Biol. Chem., Vol. 55, No. 12, pp. 2959-2965 (1991)), β-galactosidase (Kitahata, S. et al., “Production of Rubusoside Derivatives by Transgalactosylation of Various β-Galactosidases,” Agric. Biol. Chem., Vol. 53, No. 11, pp. 2923-2928 (1989)), and dextrin saccharase (Yamamoto, K. et al.) al., Biosci. Biotech. Biochem., Vol.58, No.9, pp.1657-1661 (1994)) used pullulan, maltose, lactose, and partially hydrolyzed starch as donor enzymes. Transglucosylation of steviol glycoside was also achieved by the action of cyclodextrin glucanotransferase (CGTase). The resulting sweeteners had an improved sweetness without bitterness or licorice taste (U.S. Patents 4,219,571, 7,838,044, and 7,807,206).

[0149] An increase in the number of glucose units in a steviol glycoside molecule (e.g., from stevioside to rebaudioside A) has been observed to be associated with an increase in sweetness intensity and an improvement in the sweetness profile (taste). It is generally known that the sweetness quality is improved by the addition of glucose units. The number of glucose units in a glucosylated steviol glycoside includes, for example, at least one glucose unit, at least one glucose unit, or at least one glucose unit, as described in International Patent Publication 2012 / 129451A1. In some cases, at least one glucose unit, at least one glucose unit, or at least one glucose unit is located at C-13, C-19, or both C-13 and C-19 of the glucosylated steviol glycoside. In other cases, at least one glucose unit occurs at the C-19 position of the glucosylated steviol glycoside.

[0150] Fruits of the Cucurbitaceae family are one source of naturally occurring terpene glycosides. An example of such a fruit is the monk fruit, also known by its Chinese name Luo Han Guo (Siraitia grosvenorii, formerly known as Momordica grosvenorii). Monk fruit is cultivated in the southeastern provinces of China, mainly in the Guangxi region. This fruit has been cultivated and used for centuries as a traditional Chinese remedy for coughs and pulmonary congestion, as well as a sweetener and flavoring for soups and teas.

[0151] Monk fruit and several other fruits of the Cucurbitaceae family contain terpene glycosides such as mogrosides and siamenosides, which are typically present at levels of about 1% in the fleshy part of the fruit. These terpene glycosides are described and characterized in Matsumoto et al., Chem. Pharm. Bull., 38(7), 2030-2032 (1990). The mogrosides most abundant in monk fruit are estimated to be about 250 times sweeter by weight than those of sugarcane. The fruit contains terpene glycosides, and at least one of these terpene glycosides is mogroside V. Fruits of the Cucurbitaceae family may include monk fruit or other terpene glycoside-containing fruits. Juices obtained from fruits of the Cucurbitaceae family also contain terpene glycosides, and at least one of these terpene glycosides is mogroside V. The juice may be fruit juice, concentrated juice, or diluted juice. In one embodiment, the sweetened juice composition produced by this method retains at least about 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, or 70% of juice-derived mogroside V on a dry weight basis, as determined by HPLC, or retains a range of mogroside V on a dry weight basis that includes two values ​​selected from the aforementioned values ​​as the lower and upper limits.

[0152] Monk fruit and other terpene glycoside-containing fruits of the Cucurbitaceae family are sweet, but generally unsuitable for widespread use as non-nutritional sweeteners without further processing. Fresh fruits of the Cucurbitaceae family tend to develop off-flavors, and the pectin in the fruit can cause gelation. The fruit can be preserved by drying, but this can lead to the formation of other undesirable bitterness, astringency, and cooked flavors. Existing sweetened juice compositions derived from monk fruit and other terpene glycoside-containing fruits of the Cucurbitaceae family have the drawbacks of having a brown / yellow color, poor stability, and noticeable undesirable flavors.

[0153] Various methods and techniques are currently known in the art for removing off-flavor components from the juices of monk fruit and other terpene glycoside-containing fruits of the Cucurbitaceae family, but these methods also remove a considerable amount of mogroside from the juice. See, for example, U.S. Patent No. 5,411,755, U.S. Patent Application Nos. 2009 / 0196966 and 2009 / 0311404. Another method for producing sweet juices with a clean flavor from monk fruit and other terpene glycoside-containing fruits of the Cucurbitaceae family has been reported to involve producing sweet juice compositions using cation exchange resins and anion exchange resins, either as separate resins or as a mixed bed of cation and anion exchange resins. See, for example, U.S. Patent Application No. 2018 / 0000140. This latter method can be used to purify the juice obtained from monk fruit, but juices from other fruits may contain terpene glycosides, such as mogroside V or terpene glycoside-rich or mogroside V-rich fruits. Suitable fruits may be from plants of the family Cucurbitaceae, more specifically from the tribe Jollifieae, subtribe Thladianthinae, and even more specifically from the genus Siraitia. For example, the fruits may be from plants selected from Siraitia grosvenorii, Siraitia siamensis, Siraitia silomaradjae, Siraitia sikkimensis, Siraitia africana, Siraitia borneensis, and Siraitia taiwaniana. It should be understood that the terpene glycoside content, including mogroside V content, after purification by disclosed U.S. Patent Application No. 2018 / 0000140 or any other similar method, may vary depending on a number of factors, including the composition of the juice, the type of ion exchange resin selected, and the conditions under which the ion exchange resin is used.

[0154] In various embodiments, methods for purifying monk fruit juice, extract, composition, or mixture can remove one or more compounds that contribute to grassy or earthy flavors or odors and bitterness. Such compounds may be selected from, for example, melanoidins, peptides, terpenoids, phenols (including, for example, polyphenols, phenol oligomers, and condensed polyphenols), and terpene glycosides (excluding the sweet terpene glycosides mentioned above, including, for example, mogroside V, mogroside IV, 11-oxo-mogroside V, mogroside VI, and siamenoside I).

[0155] In one embodiment, the compound is a bitter melanoidin. In another embodiment, the compound is a bitter peptide. In yet another embodiment, the compound is a bitter terpenoid. In yet another embodiment, the compound is a bitter phenol. In yet another embodiment, the compound is a bitter polyphenol. In one embodiment, the compound is a bitter phenol oligomer. In another embodiment, the compound is a bitter condensed polyphenol. In yet another embodiment, the compound is a bitter terpene glycoside (e.g., mogroside V, mogroside IV, 11-oxo-mogroside V, mogroside VI, and siamenoside I, other than the sweet terpene glycosides mentioned above).

[0156] In certain embodiments, the method described herein produces a sweet juice composition by removing at least 5%, at least 10%, at least 15%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, at least 45%, at least 50%, at least 55%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 99%, or about 100% of one or more of the bitter compounds above, on a dry weight basis determined by HPLC, from the juice (before contact with the resin).

[0157] A monk fruit juice, extract, composition, or mixture useful in any of the compositions, mixtures, and formulations of the present disclosure can be obtained from a commercially available source or from monk fruit or other terpene glycoside-containing fruit using any method known in the art, such as the methods described above and other methods known to those skilled in the art. The juice purified according to the methods described herein contains one or more terpene glycosides. In certain embodiments, at least one of the terpene glycosides is a mogroside, including but not limited to mogroside V.

[0158] Mogrosides generally have varying numbers of glucose units, from 2 to 6, bonded to carbon 3 and carbon 24 on a triterpene skeleton. Examples of mogrosides include mogroside II, mogroside III, mogroside IV, mogroside V, mogroside VI, and any derivatives thereof. Mogroside II is the simplest mogroside, with one glucose residue bonded to both carbon 3 and carbon 24. Mogroside III differs in that it has a further chain of glucose residues attached to carbon 24, while mogroside IV has two glucose side chains on both carbon 3 and carbon 24. This progression continues through mogroside VI, which has three glucose residues bonded to each of the two carbons at positions 3 and 24 of the triterpene skeleton.

[0159] In other embodiments, one or more terpene glycosides in monk fruit juice, extract, composition, or mixture are selected from mogroside V, mogroside IV, 11-oxo-mogroside V, and mogroside VI. In preferred embodiments, at least one of the terpene glycosides is mogroside V, which is also known as mogro-3-O-[β-D-glucopyranosyl(1-6)-β-D-glucopyranosyl]-24-O-{[β-D-glucopyranosyl(1-2)]-[?-D-glucopyranosyl(1-6)]-β-D-glucopyranosyl}.

[0160] The terpene glycosides present in monk fruit juice, extract, composition, or mixture may include, for example, mogrosides and siamenosides. In one embodiment, the terpene glycoside monk fruit juice, extract, composition, or mixture contains mogroside V, mogroside IV, 11-oxo-mogroside V, mogroside VI, and siamenoside I. In another embodiment, the retained terpene glycosides include mogroside V, as well as one or more of mogroside IV, 11-oxo-mogroside V, mogroside VI, and siamenoside I. In yet another embodiment, the monk fruit juice, extract, composition, or mixture may contain other terpene glycosides, such as siamenosides. For example, in a particular embodiment, in addition to mogroside V, one of the terpene glycosides is siamenoside I.

[0161] It should be understood that the amount of terpene glycosides present in monk fruit juice, extract, composition, or mixture may vary depending on the type of fruit used, as well as the method and conditions used to obtain the juice from the fruit. It should also be understood that sugars present in the juice to be purified may also be naturally occurring in the fruit. In certain embodiments, naturally occurring sugars in the fruit are monosaccharides, including monosaccharides and disaccharides. Examples of such naturally occurring sugars in the fruit include glucose, fructose, and sucrose.

[0162] Those skilled in the art will recognize suitable analytical techniques that can be used to identify and quantify the amounts of mogroside V and other terpene glycosides present in monk fruit juice, extract, composition, or mixture. For example, in one embodiment, high-performance liquid chromatography (also known as high-pressure liquid chromatography or HPLC) is a chromatographic technique that can be used to identify, quantify, and optionally purify individual terpene glycosides in a mixture.

[0163] The mogroside V content and terpene glycoside content may be expressed as a percentage on a weight basis (%w / w). In one embodiment, the mogroside V content and terpene glycoside content are expressed as a percentage on a dry weight basis. "Dry weight basis" refers to the weight obtained by dividing the mogroside V or terpene glycoside content by the weight of the dry soluble solids in a given sample. In other embodiments, the mogroside V content and terpene glycoside content may be expressed as a percentage on a wet weight basis or in different units such as g / L. For example, a person skilled in the art may measure the mogroside V content and terpene glycoside content in a diluted juice sample using g / L, since the volume of juice can be more easily measured in a diluted sample. In contrast, a person skilled in the art may measure the mogroside V content and terpene glycoside content in a concentrated juice sample by weight. Furthermore, a person skilled in the art will be able to convert one unit to another.

[0164] The disclosed sweetener may further comprise one or more polyhydroxy C3-C12 compounds. In a further embodiment, the disclosed sweetener may comprise allulose, sucrose, fructose, glucose, propylene glycol, glycerol, erythritol, arabinitol, maltitol, lactitol, sorbitol, mannitol, xylitol, tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g., α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin), ribulose, threose Arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, reverse sugar, isotrehalose, neotrehalose, palatinose isomaltulose, erythrose, deoxyribose, rhoz, idose, talose, erythrolose, xylulose, allulose, turanose, cellobiose, glucosamine, mannosamine, fucose, fucrose, glucuronic acid, gluconic acid, gluconolactone, avequoise, g Lactosamine, xylooligosaccharides (xylotriose, xylobiose, etc.), gentiooligosaccharides (gentiobiose, gentiotriose, gentiotetraose, etc.), galactooligosaccharides, sorbose, ketotriose (dihydroxyacetone), aldtriose (glyceraldehyde), nigerooligosaccharides, fructooligosaccharides (kestose, nystose, etc.), maltotetraose, inaltotriol, tetrasaccharides, mannanoligosaccharides, maltooligosaccharides (maltotriol The compounds may further include maltotetraose, maltopentaose, maltohexaose, maltoheptaose, etc., dextrin, lactulose, melibiose, rhammose, ribose, isomerized liquid sugars, such as high fructose corn / starch syrup ("HFCS / HFSS", e.g., HFCS55, HFCS42, or HFCS90), coupling sugars, soy oligosaccharides, glucose syrup, and combinations thereof. It should be understood that configuration D or configuration L may be used where applicable.

[0165] In a further embodiment, the disclosed sweetener may further comprise at least one carbohydrate sweetener selected from the group consisting of glucose, fructose, sucrose, and combinations thereof, in an amount effective to provide a concentration of about 100 ppm to about 140,000 ppm when present in a sweet composition such as a beverage.

[0166] In a further embodiment, the disclosed sweetener may further include one or more carbohydrate sweeteners selected from D-allose, L-ribose, D-tagatose, L-glucose, fucose, L-arabinose, turanose, and combinations thereof, in an amount effective to provide a concentration of about 100 ppm to about 140,000 ppm when present in a sweet composition such as a beverage.

[0167] In further embodiments, the disclosed sweeteners may be one or more synthetic sweeteners. As used herein, the term “synthetic sweetener” refers to any composition not found in nature. Preferably, synthetic sweeteners are sweeter than sucrose, fructose, and / or glucose, but have fewer calories than sucrose, fructose, and / or glucose. Non-limiting examples of synthetic HP sweeteners suitable for embodiments of this disclosure include sucralose, acesulfame potassium, acesulfame acid and its salts, aspartame, alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclamate, cyclamic acid and its salts, neotame, advantame, glucosylated steviol glycosides (GSG), and combinations thereof. When synthetic sweeteners are present in a sweet composition, such as a beverage, they are present in the disclosed sweet composition in an amount effective to provide a concentration of about 0.3 ppm to about 3,500 ppm.

[0168] In a further embodiment, the disclosed sweetener may be one or more natural HP sweeteners. Preferred natural HP sweeteners include, but are not limited to, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside J, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside M (also known as rebaudioside X), rebaudioside O, dulcoside A, dulcoside B, rubusoside, stevia, stevioside, mogroside IV, mogroside V, monk fruit sweetener (as described above, this is also known as monk fruit sweetener or Siraitia) Examples include grosvenorii-derived sweeteners (which are interchangeable and identical), silatose, siamenoside, monatin and its salts (monatin, SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monelin, mavinrin, blazein, hernandultin, phyllodultin, glycifylline, phlorizin, trilobatin, bayunoside, osrazine, polypodoside A, pterocarioside A, pterocarioside B, mucurudioside, flomisoside I, periandrin I, abulsoside A, steviolbioside, and cyclocarioside I. Natural HP sweeteners are present in the disclosed sweetener compositions in amounts effective to provide concentrations of about 0.1 ppm to about 3,000 ppm, for example, when present in sweetener compositions such as beverages.

[0169] In further embodiments, the disclosed sweeteners may include one or more chemically (including enzymatically) modified natural HP sweeteners. Examples of modified natural HP sweeteners include glycosylated natural HP sweeteners such as glucosyl, galactosyl, and fructosyl derivatives containing 1 to 50 glycoside residues. Glycosylated natural HP sweeteners may be prepared by enzymatic transglycosylation reactions catalyzed by various enzymes having transglycosylation activity. Other examples include one or more sugar alcohols obtained from sugars by using hydrogenation techniques. In some embodiments, the glycosylated natural HP sweetener may be a glucosylated steviol glycoside (also referred to as "GSG"). Exemplary GSGs that can be used in the disclosed sweetener compositions, but are not limited to, are those marketed by Almendra under the brand name Steviaromes®.

[0170] Non-limiting examples of HP sweeteners that can be used with the disclosed taste modifier compositions include: rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, dulcoside B, rubusoside, stevia, stevioside, mogroside IV, and mogroside V, monk fruit sweetener, siamenoside, monatin and its salts (monatin SS, RR, R Examples include S, SR), curculin, glycyrrhizinic acid and its salts, thaumatin, monellin, mavinrin, blazein, hernandultin, phyllodultin, glycifylline, phlorizin, trilobatin, bayunoside, osrazine, polypodoside A, pterocarioside A, pterocarioside B, mucurudioside, flomisoside 1, periandrin I, abulsoside A, and cyclocarioside I. HP sweeteners also include modified HP sweeteners. Modified HP sweeteners include naturally modified HP sweeteners. For example, modified HP sweeteners include, but are not limited to, fermented, enzyme-treated, or derivatized or substituted HP sweeteners.

[0171] In another aspect, HP sweeteners include rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, dulcoside B, rubusoside, stevia, stevioside, mogroside IV, mogroside V, monk fruit sweetener, siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monelin, mavinrin, blazein, hernandultin, phyllodultin, glycifylline, and phlorizin. The following may be selected: trilobatin, bayunoside, osrazine, polypodoside A, pterocarioside A, pterocarioside B, muculodioside, flomisoside I, periandrin I, abrusoside A, cyclocarioside I, saccharin and its salts, cyclamic acid and its salts, aspartame, aspartame-acelfame salt, acesulfame potassium, sucralose, alitame, neotame, neohesperidin dihydrocarone (NHDC), advantame, and combinations thereof.

[0172] In a further embodiment, the disclosed sweeteners may include REBA, REBB, REBC, REDD, REBE, REBF, REBM, REBN, or combinations thereof, and at least one other sweetener that functions in combination as a sweetener (i.e., one or more substances that provide sweetness) in the disclosed sweetener composition. The disclosed sweetener composition often exhibits synergistic effects when the individual sweetener compounds are combined, resulting in improved flavor and time profiles compared to each sweetener alone. One or more additional sweeteners may be used in the disclosed sweetener composition. In another further embodiment, the disclosed sweetener composition comprises REBA and at least one additional sweetener. In yet another embodiment, the sweetener composition comprises REBB and at least one additional sweetener. In yet another embodiment, the sweetener composition comprises REBC and at least one additional sweetener. In yet another embodiment, the sweetener composition comprises REBD and at least one additional sweetener. In yet another embodiment, the sweetener composition comprises REBE and at least one additional sweetener. In a further embodiment, the sweetener composition contains REBF and at least one additional sweetener. In another further embodiment, the sweetener composition contains REBM and at least one additional sweetener. In yet another embodiment, the sweetener composition contains REBN and at least one additional sweetener.

[0173] Umami agent Until the end of the 20th century, taste was generally considered one of the five senses and could be subdivided into four basic tastes: sweet, sour, salty, and bitter. Despite this fact, evidence for a fifth basic taste, savory taste, began to accumulate. The first to advocate for savory taste was Ikeda K. (J. Tokyo Chem. Soc. (1909) 30, 820-836), who isolated glutamic acid from seaweed sources and claimed that its taste was distinctive. As a monosodium salt, the taste was given the Japanese word "umami," meaning flavorful and delicious. The literature on umami has been examined fairly comprehensively (see Kawamura, Y. and Kare, MR (eds.). 1987. Umami: A Basic Taste, Marcel Dekker and Bellisle F. (1999) Neurosci. Biobehav. Rev. 23, 423-438).

[0174] The umami agents used in the disclosed flavor compositions may be any umami enhancers, including compositions comprising a single umami agent or a mixture of umami agents, and these include, but are not limited to, umami enhancers and / or savory flavor enhancers as described herein. In various embodiments, umami agents are enhancers, modifiers, ligands, activators, agonists, or positive allosteric modifiers of umami receptors. Modifiers are agents that result in an increase or decrease in one or more intracellular responses (in the presence or absence of, or with an agonist) initiated by the cell surface expression of the receptor, the binding of a ligand to the receptor, or the active form of the receptor. Modifiers themselves may be agonists that bind to the receptor, activate it, and thereby modulate the increase in the cellular response. Modifiers include a variety of compounds, including small molecules, peptides, proteins, nucleic acids, antibodies or fragments thereof. These can be derived from a variety of sources, including synthetic or natural substances, extracts of natural substances, such as animal, mammalian, insect, plant, bacterial or fungal cell materials or cultured cells, or regulatory media for such cells. Ligands are agents that bind to receptors and can be agonists, partial agonists, enhancers, antagonists, or reverse agonists. Agonists are ligands for umami receptors that activate the receptor and increase the intracellular response when bound to the receptor compared to the intracellular response in the absence of the agonist. Additionally or alternatively, agonists may decrease the internalization of cell surface receptors so that the cell surface expression of cell surface receptors increases compared to the number of cell surface receptors present on the cell surface in the absence of the agonist. Partial agonists are agonists that partially activate the receptor compared to other agonists that maximally activate the receptor. Enhancers increase the binding of the agonist to the receptor and / or increase the intracellular response induced by the agonist compared to the binding of the agonist in the absence of the enhancer.

[0175] Natural umami agents, synthetic umami agents, semi-synthetic umami agents, and combinations thereof are all understood to be within the scope of the disclosed flavor compositions. Umami agents may include glutamates, inosine monophosphate, guanosine monophosphate, and others as disclosed herein or known to those skilled in the art, as well as combinations thereof. Glutamates may be amphoteric or uncharged forms of glutamates, or glutamates comprising glutamate anions combined with any kind of cation, such as sodium or potassium cations. In certain examples, glutamates may be monosodium glutamate. Umami agents may also be extracts or mixtures, such as plant or animal extracts, including pastes or liquid extracts, that contain concentrated or naturally high concentrations of one or more nucleotides, such as glutamates and / or inosine monophosphate or guanosine monophosphate. In some cases, umami agents may be fermentation products.

[0176] Further non-limiting examples of umami agents and / or umami or flavor enhancers include, but are not limited to, L-Glu (glutamic acid, glutamates, e.g., in the form of salts thereof such as sodium glutamate, potassium glutamate, ammonium glutamate, calcium diglutamate, magnesium diglutamate); L-Asp (L-aspartate, or salts thereof); and 5'-ribonucleotides, or salts thereof, but are not limited to calcium 5'-ribonucleotide, disodium 5'-ribonucleotide. Bonucleotides and dipotassium 5'-ribonucleotides, such as inosinic acid, guanylic acid, adenosinic acid, inosinate, guanylate, and adenylate, but not limited to guanosine 5'-monophosphate, inosine 5'-monophosphate, and 5'-adenylic acid, and salts thereof, including disodium guanate, disodium inosinate, disodium adenylate, disodium guanate, dipotassium inosinate, dipotassium adenylate, calcium guanylate, calcium inosinate, and calcium adenylate.

[0177] Furthermore, non-limited examples of umami enhancers and / or umami or flavor enhancers include, but are not limited to, natural products derived from animal and plant raw materials, as well as substances obtained by chemical synthesis, fermentation, genetic modification, etc., autodigestion or protein hydrolysates such as autodigestion yeast, hydrolyzed yeast, and plant protein hydrolysates; Koji-Aji (a nucleotide-rich yeast extract from Ajinomoto Food Ingredients containing glutamate in addition to fermented wheat gluten and maltodextrin); and commercial products containing one or more of the above, including, for example, extracts, purees or concentrates of vegetables (including mushrooms, shiitake mushrooms, soybeans, tomatoes, potatoes, whey, kelp / seaweed), grains, meat, fish (e.g., shellfish, masago), dairy products such as milk or cheese, and egg yolks, or products containing related components in raw or fermented, partially or completely hydrolyzed forms (e.g., various protein hydrolysates).

[0178] Further non-exclusive examples of umami enhancers and / or umami or flavor enhancers include, but are not limited to, “Chemistry of Gustatory Stimuli”, GEDuBois, et al. in The Senses: A Comprehensive Reference, Volume IV, Olfaction and Taste, David Smith and Stuart Firestein, Eds., Elsevier, London, United Kingdom, 2008, pp. 27-74 (see, for example, the discussion on umami agonists on pp. 56-58) and “Chemical Modulators of Taste”, JADeSimone, et al., in Handbook of Olfaction and Gustation, 3rd Edition, RLD Oty, Ed., John Wiley & For example, see Sons, Inc., Hoboken, NJ, 2015, pp. 665–683 (see, for example, the discussion on umami PAMs and ago-enhancers in pp. 672–675) (both of which are incorporated herein by reference).

[0179] Further non-limiting examples of umami enhancers and / or umami or flavor enhancers include, but are not limited to, those described in U.S. Patent Applications No. 11 / 349,071 and No. 10 / 913,303 (each incorporated herein by reference).

[0180] Umami enhancers and / or umami or flavor enhancers, such as L-Glu, L-Asp and / or 5'-ribonucleotides, are understood to include inorganic salts such as alkali metal salts (including sodium and potassium salts), alkaline earth metal salts (including magnesium and calcium salts), and ammonium salts, as well as organic salts of basic amino acids (including arginine, lysine, and ornithine salts), amine salts (such as monoethanolamine and diethanolamine salts), and pyrimidine salts.

[0181] The amount of umami enhancers and / or umami or flavor enhancers used in beverages, food formulations, and foods depends on the type of umami receptor agonist and salt used, but can be used in amounts of approximately 0.01% to 5% by weight.

[0182] Sweetener composition In various embodiments, this disclosure relates to sweetener compositions, including sweetener and taste modifier compositions. Taste modifier compositions improve key properties associated with many sweeteners, including the greatest sweetness response; reduce flavor profile issues such as bitter and / or licorice-like unpleasant tastes; improve sweetness onset and lingering sweet aftertaste characteristics; improve sensitivity reduction / adaptation profile issues; improve tactile / texture characteristics; and reduce bitter or unpleasant tastes, if present. As used herein, the term “unpleasant taste” refers to the amount or degree of taste not characteristic or typical in the beverage products or consumables of this disclosure. For example, an unpleasant taste is any taste in a sweet consumable that is undesirable to the consumer, such as bitterness, licorice-like taste, metallic taste, aversion, astringency, delayed sweetness onset, or lingering sweet aftertaste. In further embodiments, the disclosed sweetener compositions include Na + , K + Ca 2+ , and Mg 2+ The sweetener composition comprises a taste modifier component comprising a first salt having a first cation selected from, and a sweetener. The taste modifier component of the disclosed sweetener composition may optionally further comprise a second cation, a third cation, and a fourth cation.

[0183] As described above in this specification, high-calorie sweeteners often differ significantly from natural high-calorie sugars in that they disappoint consumers and limit the market penetration of products containing high levels of high-calorie sweeteners. Acceptable indicators of the commercial potential of high-calorie sweeteners include 1) taste quality, 2) safety, 3) solubility, 4) stability, and 5) cost. Regarding taste quality, high-calorie sweeteners exhibit different time profiles, peak response, flavor profiles, textures, and often desensitization / adaptive behavior compared to sugars. Specifically, high-calorie sweeteners often exhibit one or more of the following challenges or problems: ●R m Problem: Insufficient maximum sweetness response ●Flavor profile challenges: Bitterness and unpleasant licorice-like taste; ●Challenges in time profiling: Delay in the onset of sweetness and lingering sweet aftertaste (sweet aftertaste = SL); ●Challenges of reduced sensitivity / adaptive profiles: Sweetness that causes reduced sensitivity of the taste system and / or reduced perception of sweetness during repeated tasting; and ● Challenges with tactile sensation / texture: A common lack of tactile sensation / texture in formulations sweetened with sugar. The industry has attempted to address the taste quality issues associated with many HP sweeteners. However, while some of the currently available taste modifiers can address taste quality issues, these known taste modifiers add unacceptable costs that make their use in common food and beverage products impractical; they only partially modify the taste quality issues and therefore do not limit their widespread use; they are associated with regulatory or potential toxicity issues; or they have a combination of all these drawbacks.

[0184] The primary uses of HP sweeteners are, and will continue to be, in zero-calorie and low-calorie beverages. Therefore, with respect to the cost measurements discussed above, typical cost considerations for HP sweeteners can be evaluated by a first approximation based on the cost impact for beverage use. Beverage manufacturers typically determine ingredient costs on a cost per case (CUC) basis. A unit case is a 24-8 ounce bottle (approximately 5.7 L). For illustrative purposes, in the current US, the CUC for sweeteners in sucrose-sweetened beverages is approximately $0.60, for beverages sweetened with high-fructose corn syrup it is approximately $0.50, for beverages sweetened with aspartame it is approximately $0.04, and for beverages sweetened with aspartame / acesulfame-K it is approximately $0.03.

[0185] In contrast, the use of many HP sweeteners is often unsuitable for typical beverages or foods because it frequently requires taste modifiers to address the aforementioned taste quality issues. In particular, currently available taste modifiers add considerable cost to the use of many HP sweeteners. For example, it is understood in industry that beverages using sweetener formulations containing rebaudioside A require the use of taste modifiers such as mesoerythritol to achieve the desired taste quality metrics mentioned above. However, at the levels required for beverage use, a rebaudioside A / mesoerythritol formulation is estimated to cost approximately $1.20 to $1.50 per CUC. Therefore, while the use of natural sweeteners such as rebaudioside A in beverage products is highly desirable in many respects, its use in such situations is prohibitively expensive.

[0186] In various embodiments, the disclosed sweetener compositions include a sweetener and Na + , K + Ca 2+ , and Mg 2+ A first salt having a first cation independently selected from, optionally, Na + , K + Ca 2+ , and Mg 2+A second salt having a second cation independently selected from, optionally, Na + , K + Ca 2+ , and Mg 2+ A third salt having a third cation independently selected from, and optionally, Na + , K + Ca 2+ , and Mg 2+ A taste modifier component comprising a fourth salt having a fourth cation independently selected from the first, second, third, and fourth cations, wherein the first, second, third, and fourth cations are not the same.

[0187] In a further embodiment, the disclosed sweetener composition comprises a sweetener and a taste modifier component comprising a first salt having a first cation and a first anion, wherein the first cation is Na + , K + Ca 2+ , and Mg 2+ Selected from, the first anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6-1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or a combination thereof. In certain embodiments, the first anion is citric acid (C6H5O7 -3 ), chloride (Cl - ), phosphoric acid (PO4 -3 ), carbon dioxide (CO3 -2 ), and combinations thereof. Alternatively, in one embodiment, the first anion is citric acid (C6H5O7 -3 ) contains or the first anion is chloride (Cl - ) includes.

[0188] In a further embodiment, the disclosed sweetener composition comprises a sweetener and a taste modifier component comprising a first salt having a first cation and a first anion, optionally a second salt having a second cation and a second anion, optionally a third salt having a third cation and a third anion, and optionally a fourth salt having a fourth cation and a fourth anion, wherein the first cation is Na + , K + Ca 2+ , and Mg 2+ Independently selected from, the second cation is Na + , K + Ca 2+ , and Mg 2+ Independently selected from, the third cation is Na + , K + Ca 2+ , and Mg 2+Independently selected from, the fourth cation is Na + , K + Ca 2+ , and Mg 2+ Independently selected from, the first anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or independently selected from these combinations, the second anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7-3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or independently selected from these combinations, the third anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or independently selected from these combinations, the fourth anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4-2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or selected independently from these combinations, provided that the first, second, third, and fourth cations are not the same.

[0189] In various embodiments, the disclosed sweetener compositions include a sweetener and Na + , K + Ca 2+ , and Mg 2+ A first salt having a first cation independently selected from, optionally, Na + , K + Ca 2+ , and Mg 2+ A second salt having a second cation independently selected from, optionally, Na + , K + Ca 2+ , and Mg 2+ A third salt having a third cation independently selected from, and optionally, Na + , K + Ca 2+ , and Mg 2+A flavor modifier component comprising a fourth salt having a fourth cation independently selected from, wherein the first, second, third, and fourth cations are not the same, and the sweetener includes natural HP sweeteners, synthetic HP sweeteners, carbohydrate / polyol sweeteners, or combinations thereof.

[0190] In a further embodiment, the disclosed sweetener composition comprises a sweetener and a taste modifier component comprising a first salt having a first cation and a first anion, wherein the first cation is Na + , K + Ca 2+ , and Mg 2+ Selected from, the first anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or a combination thereof. In certain embodiments, the first anion is citric acid (C6H5O7 -3 ), chloride (Cl - ), phosphoric acid (PO4 -3 ), carbon dioxide (CO3 -2 ), and combinations thereof, the sweeteners include natural HP sweeteners, synthetic HP sweeteners, carbohydrate / polyol sweeteners, or combinations thereof. Alternatively, in one embodiment, the first anion is citric acid (C6H5O7 -3 ) contains or the first anion is chloride (Cl - ) includes.

[0191] In a further embodiment, the disclosed sweetener composition comprises a sweetener and a taste modifier component comprising a first salt having a first cation and a first anion, optionally a second salt having a second cation and a second anion, optionally a third salt having a third cation and a third anion, and optionally a fourth salt having a fourth cation and a fourth anion, wherein the first cation is Na + , K + Ca 2+ , and Mg 2+ Independently selected from, the second cation is Na + , K + Ca 2+ , and Mg 2+ Independently selected from, the third cation is Na + , K + Ca 2+ , and Mg 2+ Independently selected from, the fourth cation is Na + , K + Ca 2+ , and Mg 2+ Independently selected from, the first anion is gluconic acid (C6H11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or independently selected from these combinations, the second anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or independently selected from these combinations, the third anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4-1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or independently selected from these combinations, the fourth anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6-2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or selected independently from combinations thereof, provided that the first, second, third, and fourth cations are not the same, and the sweeteners include natural HP sweeteners, synthetic HP sweeteners, carbohydrate / polyol sweeteners, or combinations thereof.

[0192] In various embodiments, the disclosed sweetener compositions include a sweetener and Na + , K + Ca 2+ , and Mg 2+ A first salt having a first cation independently selected from, optionally, Na + , K + Ca 2+ , and Mg 2+ A second salt having a second cation independently selected from, optionally, Na + , K + Ca 2+ , and Mg 2+ A third salt having a third cation independently selected from, and optionally, Na + , K + Ca 2+ , and Mg 2+A taste modifier component comprising a fourth salt having a fourth cation independently selected from, wherein the first, second, third, and fourth cations are not the same, and the sweetener comprises a stevia sweetener selected from stevioside, rubusoside, steviolbioside, dulcoside A, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, glucosylated steviol glycoside, a mixture of glucosylated steviol glycoside, or a combination thereof.

[0193] In a further embodiment, the disclosed sweetener composition comprises a sweetener and a taste modifier component comprising a first salt having a first cation and a first anion, wherein the first cation is Na + , K + Ca 2+ , and Mg 2+ Selected from, the first anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or a combination thereof. In certain embodiments, the first anion is citric acid (C6H5O7 -3 ), chloride (Cl - ), phosphoric acid (PO4 -3 ), carbon dioxide (CO3 -2 ), and combinations thereof, the sweeteners include stevia sweeteners selected from stevioside, rubusoside, steviolbioside, dulcoside A, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, glucosylated steviol glycoside, mixtures of glucosylated steviol glycoside, or combinations thereof.

[0194] In a further embodiment, the disclosed sweetener composition comprises a sweetener and a taste modifier component comprising a first salt having a first cation and a first anion, optionally a second salt having a second cation and a second anion, optionally a third salt having a third cation and a third anion, and optionally a fourth salt having a fourth cation and a fourth anion, wherein the first cation is Na + , K + Ca 2+ , and Mg 2+ Independently selected from, the second cation is Na + , K + Ca 2+ , and Mg 2+ Independently selected from, the third cation is Na + , K + Ca2+ , and Mg 2+ Independently selected from, the fourth cation is Na + , K + Ca 2+ , and Mg 2+ Independently selected from, the first anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or independently selected from these combinations, the second anion is gluconic acid (C6H 11 O7-1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or independently selected from these combinations, the third anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or independently selected from these combinations, the fourth anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4-1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or a combination thereof selected independently, provided that the first cation, second cation, third cation, and fourth cation are not the same, and the sweetener includes stevia sweeteners selected from stevioside, rubusoside, steviolbioside, dulcoside A, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, glucosylated steviol glycoside, a mixture of glucosylated steviol glycoside, or a combination thereof.

[0195] In various embodiments, the disclosed sweetener compositions include a sweetener and Na + , K + Ca 2+ , and Mg 2+ A first salt having a first cation independently selected from, optionally, Na + , K + Ca 2+ , and Mg 2+ A second salt having a second cation independently selected from, optionally, Na + , K+ Ca 2+ , and Mg 2+ A third salt having a third cation independently selected from, and optionally, Na + , K + Ca 2+ , and Mg 2+ A taste modifier component comprising a fourth salt having a fourth cation independently selected from, wherein the first, second, third, and fourth cations are not the same, and the sweetener comprises a stevia sweetener selected from rebaudioside A, rebaudioside D, rebaudioside M, glucosylated steviol glycoside, a mixture of glucosylated steviol glycoside, or a combination thereof.

[0196] In a further embodiment, the disclosed sweetener composition comprises a sweetener and a taste modifier component comprising a first salt having a first cation and a first anion, wherein the first cation is Na + , K + Ca 2+ , and Mg 2+ Selected from, the first anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3-1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or a combination thereof. In certain embodiments, the first anion is citric acid (C6H5O7 -3 ), chloride (Cl - ), phosphoric acid (PO4 -3 ), carbon dioxide (CO3 -2 The sweeteners include stevia sweeteners selected from rebaudioside A, rebaudioside D, rebaudioside M, glucosylated steviol glycoside, a mixture of glucosylated steviol glycoside, or a combination thereof.

[0197] In a further embodiment, the disclosed sweetener composition comprises a sweetener and a taste modifier component comprising a first salt having a first cation and a first anion, optionally a second salt having a second cation and a second anion, optionally a third salt having a third cation and a third anion, and optionally a fourth salt having a fourth cation and a fourth anion, wherein the first cation is Na + , K + Ca 2+ , and Mg 2+ Independently selected from, the second cation is Na + , K + Ca 2+ , and Mg 2+ Independently selected from, the third cation is Na + , K+ Ca 2+ , and Mg 2+ Independently selected from, the fourth cation is Na + , K + Ca 2+ , and Mg 2+ Independently selected from, the first anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or independently selected from these combinations, the second anion is gluconic acid (C6H11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or independently selected from these combinations, the third anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or independently selected from these combinations, the fourth anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4-1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or a combination thereof selected independently, provided that the first cation, second cation, third cation, and fourth cation are not the same, and the sweetener includes a stevia sweetener selected from rebaudioside A, rebaudioside D, rebaudioside M, glucosylated steviol glycoside, a mixture of glucosylated steviol glycoside, or a combination thereof.

[0198] The amounts or relative amounts of sweeteners and flavor modifiers in the disclosed sweetener composition are determined in part by the application or use of the disclosed sweetener composition and the context of the product. Specifically, the amounts of sweeteners and flavor modifiers in the disclosed sweetener composition in beverages, foods, dietary supplements, pharmaceuticals, etc., will be determined by the sweetness intensity requirements for the particular product use. In addition, the amounts or relative amounts of sweeteners and flavor modifiers in the disclosed sweetener composition are determined in part by the Dietary Reference Intakes (DRIs) for salts used in flavor modifiers, including those of various regulatory bodies and health or scientific institutions and organizations. For example, exemplary DRIs are published by the Institute of Medicine of the National Academies of the United States (see Dietary Reference Requirements: The Essential Guide to Nutrient Requirements, J.J. Otten, J. Pitzi Hellwig, L.D. Meyers, Eds., The National Academies Press, 2006, Washington, DC). Therefore, the levels of salt (first salt, optional second salt, optional third salt, and optional fourth salt) must be present in an effective amount to modulate the taste characteristics of the sweetener, i.e., to adequately mitigate factors such as maximum sweetness response, bitterness and / or unpleasant licorice-like taste, sweet aftertaste, sensitivity reduction and adaptation, and physical tactile / texture parameters, while simultaneously not raising concerns regarding DRI. Representative DRIs published by the National Academy of Sciences Institutes of Medicine are shown in Table 2 below. TIFF2026053385000008.tif126170

[0199] In various embodiments, the sweetener is present in a disclosed sweetener composition in an amount effective to provide a concentration of about 1 mg / L to about 1000 mg / L when present in a beverage, food, dietary supplement, pharmaceutical, or cosmetic, and the total cation is present in an amount effective to provide a concentration of 20% or less of the DRI provided by the National Academy of Sciences Institute of Medicine when present in a beverage, food, dietary supplement, pharmaceutical, or cosmetic, and the total cation represents the sum of the first cation and, if present, the second, third, and fourth cations.

[0200] In various embodiments, when the sweetener is present in a beverage, food, dietary supplement, pharmaceutical, or cosmetic, it is present in the disclosed sweetener composition in an amount effective to provide a concentration of about 0.1 mg / L to about 1000 mg / L if the sweetener is a non-caloric sweetener, or about 1.0% to about 15% by weight if the sweetener is a caloric sweetener, and the total cations are present in about 25 mM Na if the sweetener is present in a beverage, food, dietary supplement, pharmaceutical, or cosmetic. + , approximately 25mM K + Approximately 15 mM Mg 2+ , and approximately 25 mM Ca 2+ The total cation is present in an amount sufficient to provide the concentration, and represents the sum of the first cation and, if present, the second, third, and fourth cations.

[0201] In various embodiments, when the sweetener is present in a beverage, food, dietary supplement, pharmaceutical, or cosmetic, it is present in the disclosed sweetener composition in an amount effective to provide a concentration of about 0.1 mg / L to about 1000 mg / L if the sweetener is a non-caloric sweetener, or about 1.0% to about 15% by weight if the sweetener is a caloric sweetener, and the total cations are present in about 17.5 mM Na if the sweetener is present in a beverage, food, dietary supplement, pharmaceutical, or cosmetic. + , approximately 17.5 mM K + Approximately 10 mM Mg 2+ , and approximately 17.5 mM Ca 2+The total cation is present in an amount sufficient to provide the concentration, and represents the sum of the first cation and, if present, the second, third, and fourth cations.

[0202] In various embodiments, when the sweetener is present in a beverage, food, dietary supplement, pharmaceutical, or cosmetic, it is present in the disclosed sweetener composition in an amount effective to provide a concentration of about 0.1 mg / L to about 1000 mg / L if the sweetener is a non-caloric sweetener, or about 1.0% to about 15% by weight if the sweetener is a caloric sweetener, and the total cations are present in about 10 mM Na if the sweetener is present in a beverage, food, dietary supplement, pharmaceutical, or cosmetic. + , approximately 10mM K + , approximately 5 mM Mg 2+ , and about 10 mM Ca 2+ The total cation is present in an amount sufficient to provide the concentration, and represents the sum of the first cation and, if present, the second, third, and fourth cations.

[0203] In various embodiments, when the sweetener is present in a beverage, food, dietary supplement, pharmaceutical, or cosmetic, it is present in the disclosed sweetener composition in an amount effective to provide a concentration of about 0.1 mg / L to about 1000 mg / L if the sweetener is a non-caloric sweetener, and about 1.0% to about 15% by weight if the sweetener is a caloric sweetener, and the total cations are present in about 13 mM Na if the sweetener is present in a beverage, food, dietary supplement, pharmaceutical, or cosmetic. + , approximately 24mM K + Approximately 2.6 mM Mg 2+ , and approximately 5.0 mM Ca 2+ The total cation is present in an amount sufficient to provide the concentration, and represents the sum of the first cation and, if present, the second, third, and fourth cations.

[0204] In various embodiments, the above effective amount may be in the form of a concentrate that is diluted to the above disclosed amount when used in beverages, food, etc. Therefore, the concentrate can have an effective amount that is 2 to 100 times larger than the effective amount for the concentration directly consumed or used in beverages, food, etc.

[0205] The disclosed sweetener compositions can exist in a variety of forms. For example, the disclosed sweetener compositions may exist as powders, particles, aggregated solids, solids, gels, tablets, or combinations thereof. In some cases, the disclosed sweeteners may exist as powders, particles, aggregated solids, or other essentially solid forms. As used herein, “aggregated solid” means multiple disclosed sweetener composition particles that are clustered together and held in place. Examples of aggregated solids include, but are not limited to, binder-retaining aggregates, tablets, extruded bodies, and granules.

[0206] In further embodiments, the disclosed sweetener compositions may exist in liquid, gel, or solution form, including in the form of beverages, foods, dietary supplements, pharmaceuticals, cosmetics, or concentrates, which may be used as additives to or in the preparation thereof. The disclosed sweetener compositions may further comprise a food-acceptable buffer, such as a citrate buffer or a phosphate buffer. Disclosed forms of the disclosed sweetener compositions include cocrystallized sweetener compositions with sugars or polyols, aggregated sweetener compositions, compacted sweetener compositions, dried sweetener compositions, granular sweetener compositions, spherical sweetener compositions, and liquid sweetener compositions.

[0207] In various embodiments, the disclosed sweetener compositions may further include additives such as liquid carriers, binder matrices, additional additives, and / or similar, as detailed below. In some embodiments, the disclosed sweetener compositions contain additives including, but not limited to, carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts and organic base salts, inorganic salts, bitter compounds, flavoring agents and flavor components, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, weighting agents, gums, antioxidants, colorants, flavonoids, alcohols, polymers, and combinations thereof. In some embodiments, the additives act to improve the time and flavor profile of the sweetener in order to provide a sweetener composition having a desirable taste, such as a taste similar to sucrose.

[0208] In a further embodiment, the disclosed sweetener composition contains one or more polyols. The term "polyol," as used herein, refers to a molecule containing two or more hydroxyl groups. In some embodiments, the polyol may be a diol, triol, or tetraol containing two, three, and four hydroxyl groups, respectively. The polyol may also contain five or more hydroxyl groups, such as pentaol, hexaol, and heptaol, each containing five, six, seven, or even more hydroxyl groups. In addition, the polyol may also be a sugar alcohol, a polyhydric alcohol, a polymer containing an OH functional group, or a polyalcohol which is a reduced form of a carbohydrate, and the carbonyl group (aldehyde or ketone, reducing sugar) is reduced to a primary or secondary hydroxyl group. In various embodiments, the polyol may include erythritol, xylitol, sorbitol, lactitol, isomalt, maltitol, reduced isomalt-oligosaccharide, reduced xylo-oligosaccharide, reduced gentio-oligosaccharide, reduced maltose syrup, reduced glucose syrup, and combinations thereof. In further embodiments, the polyol may include erythritol, xylitol, sorbitol, lactitol, isomalt, galactitol, and maltitol, and combinations thereof. In further embodiments, the polyol may include erythritol. In further embodiments, the polyol may be derived by reduction of isomaltulose, or any other sugar alcohol or reducible carbohydrate, without adversely affecting the taste of the disclosed sweetener composition.

[0209] In a further embodiment, the polyol may be present in an amount effective to provide a concentration of about 100 ppm to about 250,000 ppm, based on the total weight of the sweetening composition, when present in a sweetening composition such as a beverage. In another embodiment, the polyol may be present in the disclosed sweetening composition in an amount effective to provide a concentration of about 400 ppm to about 80,000 ppm (e.g., about 5,000 ppm to about 40,000 ppm, etc.), based on the total mass of the sweetening composition, when present in the sweetening composition. As used herein, the term "ppm" means, for example, one part by weight of a given material, e.g., a compound, component, sweetener, disclosed taste modifier (and components constituting a taste modifier), or an additive in a composition or product containing a given material, including, for example, milligrams of the given material per kilogram of a composition or product containing the given material (i.e., mg / kg), milligrams of the given material per liter of a composition or product containing the given material (i.e., mg / L), or the volume of the given material per liter of a composition or product containing the given material (i.e., μL / L).

[0210] In a further embodiment, preferred amino acid additives include any compound comprising at least one amino functional group and at least one acid functional group. Examples, but not limited to, include aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, 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 their salt forms, e.g., sodium or potassium salts or acid salts, and mixtures of any of the above. The amino acid additive may be D-component, L-component, and combinations thereof. In addition, the amino acids may be α-, β-, γ-, and / or δ-isomers, where appropriate. Combinations of the aforementioned amino acids and their corresponding salts (e.g., sodium salts, potassium salts, calcium salts, magnesium salts, or other alkali or alkaline earth metal salts or acid salts thereof) are also suitable additives in some embodiments. Amino acids may be natural or synthetic. Amino acids may be modified. A modified amino acid is any amino acid (e.g., N-alkyl amino acids, N-acyl amino acids, or N-methyl amino acids) in which at least one atom is added, removed, substituted, or a combination thereof. Non-limiting examples of modified amino acids include amino acid derivatives such as N,N,N-trimethylglycine, N,N-dimethylglycine, N-methylglycine, and N-methyl-alanine. As used herein, modified amino acids encompass both modified and unmodified amino acids. As used herein, amino acids also encompass both peptides and polypeptides (e.g., dipeptides, tripeptides, tetrapeptides, and pentapeptides) such as glutathione and L-alanyl-L-glutamine.Suitable 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-β-ornithine), poly-L-arginine, other macromolecular forms of amino acids, and their salt forms (e.g., calcium, potassium, sodium, or magnesium salts such as monosodium L-glutamate). Polyamino acid additives may also be D-components or L-components. Furthermore, polyamino acids may be α-, β-, γ-, δ-, and ε-isomers, where appropriate. Combinations of the aforementioned polyamino acids and their corresponding salts (e.g., sodium salts, potassium salts, calcium salts, magnesium salts, or other alkali or alkaline earth metal salts or acid salts thereof) are also suitable additives in some embodiments. The polyamino acids described herein may also comprise copolymers of different amino acids. Polyamino acids may be natural or synthetic. Polyamino acids may also be modified such that at least one atom is added, removed, substituted, or a combination thereof (e.g., N-alkyl polyamino acids or N-acyl polyamino acids). As used herein, polyamino acids encompass both modified and unmodified polyamino acids. For example, modified polyamino acids include, but are not limited to, poly-L-α-lysine of various molecular weights (MW), such as poly-L-α-lysine of 1,500 MW, 6,000 MW, 25,200 MW, 63,000 MW, 83,000 MW, or 300,000 MW.

[0211] In a further embodiment, the amino acids are present in the disclosed sweetener composition in an amount effective to provide a concentration of about 10 ppm to about 50,000 ppm when present in a sweetener composition, such as a beverage, based on the total weight of the sweetener composition. In another embodiment, the amino acids are present in the disclosed sweetener composition in an amount effective to provide a concentration of about 1,000 ppm to about 10,000 ppm (e.g., about 2,500 ppm to about 5,000 ppm, or about 250 ppm to about 7,500 ppm, etc.) when present in a sweetener composition, based on the total mass of the sweetener composition.

[0212] In a further embodiment, suitable sugar acid additives include, but are not limited to, aldonic acid, uronic acid, aldalic acid, alginic acid, gluconic acid, glucuronic acid, giticalic acid, galactaric acid, galacturonic acid, and salts thereof (e.g., sodium, potassium, calcium, magnesium salts, or other physiologically acceptable salts), as well as combinations thereof.

[0213] In further embodiments, 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, their alkali or alkaline earth metal salts, and combinations thereof. The nucleotides described herein may also include nucleotide-related additives such as nucleosides or nucleic acid bases (e.g., guanine, cytosine, adenine, thymine, uracil). The nucleotides present in the disclosed sweetener compositions may be present in amounts effective to provide concentrations of about 5 ppm to about 1,000 ppm, based on the total mass of the sweetener composition, for example, when present in a sweetener composition such as a beverage.

[0214] In a further embodiment, preferred organic acid additives include -COOH moieties or their ester derivatives, e.g., C2-C30 carboxylic acids, substituted hydroxyl C2-C30 carboxylic acids, butyric acid, benzoic acid, substituted benzoic acid (e.g., 2,4-dihydroxybenzoic acid), substituted cinnamic acid, hydroxy acid, substituted hydroxybenzoic acid, anisic acid, substituted cyclohexyl carboxylic acid, tannic acid, anicotic acid, lactic acid, tartaric acid, citric acid, isocitric acid, gluconic acid, glucoheptonic acid, adipic acid, hydroxycitric acid, malic acid, fruit acid (a blend of malic acid, fumaric acid, and tartaric acid), fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, caffeic acid, bile acid, acetic acid, ascorbic acid, alginic acid, erythorbic acid, and polyglutamic acid. The compound comprises any compound including an acid, glucono delta-lactone, and alkali or alkaline earth metal salt derivatives thereof. In addition, the organic acid additive may be either a D-component or an L-component.

[0215] In further embodiments, suitable organic acid-added salts include, but are not limited to, sodium, calcium, potassium, and magnesium salts of all organic acids, such as salts of citric acid, malic acid, tartaric acid, fumaric acid, lactic acid (e.g., sodium lactate), alginic acid (e.g., sodium alginate), ascorbic acid (e.g., sodium ascorbate), benzoic acid (e.g., sodium benzoate or potassium benzoate), sorbic acid, and adipic acid. Examples of optionally described organic acid additives may be substituted with at least one group selected from hydrogen, alkyl, alkenyl, alkynyl, halo, haloalkyl, carboxyl, acyl, acyloxy, amino, amide, carboxyl derivative, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, thiol, imino, sulfonyl, sulfenyl, sulfamyl, carboxasarcoxy, carboxamide, phosphonyl, phosphinyl, phosphoryl, phosphino, thioester, thioether, anhydride, oxymino, hydrazino, carbamyl, or phosphonato. In certain embodiments, the organic acid additive is present in the disclosed sweetener composition in an amount of about 10 ppm to about 5,000 ppm based on the total weight of the disclosed sweetener composition.

[0216] In further embodiments, suitable flavoring agents and flavor component additives include, but are not limited to, vanillin, vanilla extract, mango extract, cinnamon, citrus fruits, coconut, ginger, viridiflorol, almond, menthol (including menthol without mint), grape skin extract, and grape seed extract. "Flavoring agent" and "flavor component" are synonymous and may include natural or synthetic substances, or combinations thereof. Flavoring agents may also include any other substances that impart flavor and may include natural or non-natural (synthetic) substances that are safe for humans or animals when used within generally acceptable limits. Flavoring agents are present in the disclosed sweetener compositions in amounts effective to provide concentrations of about 0.1 ppm to about 4,000 ppm, based on the total mass of the sweetener composition, for example, when present in a sweetener composition such as a beverage. In some cases, flavoring agents or flavor components may also contribute to the sweetness of the composition. For example, the presence of this additive may increase the sweetness equivalent of the composition with respect to Brix sugar content. In such cases, the flavoring agent is also considered a sweetener compound in the practice of this disclosure.

[0217] In further embodiments, suitable polymer additives include, but are not limited to, chitosan, pectin, pectic acid, polyuronic acid, polygalacturonic acid, starch, food hydrocolloids or their crude extracts (e.g., acacia senegal rubber, acacia seyal rubber, carrageenan), poly-L-lysine (e.g., poly-La-lysine or poly-Le-lysine), poly-L-ornithine (e.g., poly-La-ornithine, poly-Le-ornithine), polypropylene glycol, polyethylene glycol, poly(ethylene glycol methyl ether), polyarginine, polyaspartic acid, polyglutamic acid, polyethyleneimine, alginic acid, sodium alginate, propylene glycol alginate, and sodium polyethylene glycolate, sodium hexametaphosphate and its salts, as well as other cationic and anionic polymers. The polymer may be present in the disclosed sweetener composition in an amount effective to provide a concentration of about 30 ppm to about 2,000 ppm, based on the total mass of the sweetener composition, for example, when present in a sweetener composition such as a beverage.

[0218] In a further embodiment, suitable protein or protein hydrolysate additives include, but are not limited to, bovine serum albumin (BSA), whey protein (including its fractions or concentrates such as 90% instant whey protein isolate, 34% whey protein, 50% hydrolyzed whey protein, and 80% whey protein concentrate), soluble rice protein, soy protein, protein isolates, protein hydrolysates, reaction products of protein hydrolysates, glycoproteins, and / or amino acids (e.g., glycine, alanine, serine, threonine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methioline, proline, tyrosine, hydroxyproline, etc.), collagen (e.g., gelatin), partially hydrolyzed collagen (e.g., hydrolyzed fish collagen), and proteoglycans containing collagen hydrolysates (e.g., porcine collagen hydrolysate). The protein hydrolysate can be present in the disclosed sweetener composition in an amount effective to provide a concentration of about 200 ppm to about 50,000 ppm, based on the total weight of the sweetener composition, for example, when present in a sweetener composition such as a beverage.

[0219] In some cases, the present disclosure relates to a sweetener composition comprising a sweetener and a disclosed taste modifier composition that provides a calorie reduction of about 33% to about 75% compared to a standard beverage containing one or more calorie sweeteners such as sucrose, fructose (in the form of HFCS-55 or HFCS-42) and similar calorie sweeteners. The beverage industry has shown strong interest in such medium-calorie beverage formulations in recent years. In such medium-calorie beverage formulations, a calorie sweetener (e.g., sucrose, HFCS-55, HFCS-42, or further glucose) would be contained and would provide 67% to 50% to 25% of the sweetness in the beverage product. The remainder of the sweetness in such a product must generally be provided by non-calorie sweeteners. Furthermore, such calorie-free sweeteners may include synthetic calorie-free sweeteners, such as saccharin, cyclamate, aspartame, acesulfame-K, sucralose, neotame, and advantame; or natural calorie-free sweeteners, such as stevia sweeteners (i.e., REBA, REBD, REBM, etc.), monk fruit sweeteners (i.e., mogroside V, silatose, etc.), protein sweeteners (i.e., thaumatin, blazein, etc.), as well as mixtures of one or more synthetic calorie-free sweeteners, one or more natural calorie-free sweeteners, and combinations thereof. All such blends of calorie- and calorie-free sweeteners can be used to enhance taste (i.e., reduce sweet aftertaste and increase body texture / texture) by utilizing the disclosed taste modifier compositions and sweetener compositions of this disclosure.

[0220] In the discussion of medium-calorie beverages, it is useful to describe a suitable methodology for defining the composition of such calorie / non-calorie sweetener blends. One such system is the aforementioned concentration / response (C / R) function, which is useful for many calorie and non-calorie sweeteners (see GEDuBois, et al., “A Systematic Study of Concentration-Response Relationships of Sweeteners”, In Sweeteners: Discovery, Molecular Design and Chemoreception, DE Walters, F Orthoefer and GE DuBois, Eds., ACS Symposium Series 450, ACS Books, Washington, DC, 1990). Table 3 below shows representative examples of the C / R functions of the target sweeteners determined in this way. TIFF2026053385000009.tif90170

[0221] The following example demonstrates how the C / R function can be used in the design of a low-calorie beverage. The goal is to formulate a 50% reduced-calorie beverage blended with sucrose and REBA, assuming the original full-calorie beverage contained 10.0% sucrose. Assuming no synergistic effect between sucrose and REBA, such a blend would require 5.0% sucrose and a sweetness level of REBA equivalent to 5.0% sucrose. The required concentration (C) of REBA can be easily calculated from its C / R function, R = 10C / (200+C), as follows: 5.0 = 10 × C / (200 + C), and C = 200 mg / L.

[0222] Therefore, the appropriate concentration of the desired sweetener can be predicted using the C / R function, as exemplified in the REBA example above. A prototype beverage formulation can then be prepared and the sweetener concentration adjusted as needed to provide the required target sweetness intensity level. Such a sweetener composition for beverages further comprises the disclosed taste modifier composition.

[0223] flavor composition In various embodiments, this disclosure relates to flavor compositions, including umami and taste modifier compositions. Taste modifier compositions improve key properties associated with many umami agents, mitigate flavor profile issues such as bitter or unpleasant tastes, and improve tactile / texture characteristics. As used herein, the term “unpleasant taste” refers to an amount or degree of taste that is not characteristic or typical of the beverage products or consumables of this disclosure.

[0224] In a further embodiment, the disclosed flavor composition is Na + , K + Ca 2+ , and Mg 2+ The flavor composition comprises a flavor modifier component comprising a first salt having a first cation selected from the above. The flavor modifier component of the disclosed flavor composition may optionally further comprise a second cation, a third cation, and a fourth cation.

[0225] In a further embodiment, the flavor composition may be, but is not limited to, flavor products such as seasonings, sauces, dips, and spices; cereal products, rice products, pasta products, ravioli, tapioca products, sago products; bakery products, biscuit products, pastry products, bread products, confectionery products, dessert products; honey products, molasses products; yeast products; mustard products; vinegar products; processed foods; cooked fruit and vegetable products; meat and meat products; meat-like substances / substitutes; jellies; jams; fruit sauces; egg products; dairy products; cheese products; dairy substitutes; soy products; edible oils; and fat products.

[0226] In a further embodiment, the flavor composition may be a flavor product including, but not limited to, salty snacks (potato chips, crisps, nuts, tortillas / tostadas, pretzels, cheese snacks, corn snacks, potato snacks, ready-to-eat popcorn, microwaveable popcorn, pork rinds, nuts, crackers, cracker snacks, breakfast cereals, meat, aspics, preserved meats (ham, bacon), lunch / breakfast meats (hot dogs, cold cuts, sausages), tomato products, margarine, peanut butter, soups (clarified, canned, creamy, instant, UHT), canned vegetables, and pasta sauces.

[0227] In a further embodiment, the flavor composition may be a beverage product comprising, but is not limited to, juice, fruit juice, vegetable juice, carbonated soft drink, beer, wine, hot chocolate, tea, and coffee.

[0228] beverage composition In various embodiments, the disclosure relates to a beverage composition comprising at least one disclosed sweetener and one or more taste modifier components. The taste modifier components improve key properties associated with the sweetener in the beverage composition, including the overall taste response, mitigate problems with various flavor profiles, improve problems with reduced sensitivity / adaptation profiles, and improve tactile / texture characteristics. In further embodiments, the disclosed taste modifier composition comprises Na + , K + Ca 2+ , and Mg 2+ The beverage composition comprises a first taste modifier component comprising a first salt having a first cation selected from. The beverage composition optionally comprises one or more additional taste modifier components, for example, Na + , K + Ca 2+ , and Mg 2+ A second taste modifier component comprising a second salt having a second cation selected from, Na + , K + Ca 2+ , and Mg 2+A third taste modifier component comprising a third salt having a third cation selected from, and Na + , K + Ca 2+ , and Mg 2+ The fourth taste modifier component may further include a fourth salt having a fourth cation selected from Na. In some cases, the additional taste modifier components are, respectively, Na + , K + Ca 2+ , and Mg 2+ Contains different cations selected from.

[0229] In various embodiments, the disclosed beverage composition comprises at least one disclosed sweetener and Na + , K + Ca 2+ , and Mg 2+ A first salt having a first cation independently selected from, optionally, Na + , K + Ca 2+ , and Mg 2+ A second salt having a second cation independently selected from, optionally, Na + , K + Ca 2+ , and Mg 2+ A third salt having a third cation independently selected from, and optionally, Na + , K + Ca 2+ , and Mg 2+ A fourth salt having a fourth cation independently selected from the first, second, third, and fourth cations, wherein the first, second, third, and fourth cations are not the same.

[0230] In a further embodiment, the disclosed beverage composition comprises at least one disclosed sweetener and a first salt having a first cation and a first anion, wherein the first cation is Na + , K + Ca 2+ , and Mg 2+ Selected from, the first anion is gluconic acid (C6H11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or a combination thereof. In certain embodiments, the first anion is citric acid (C6H5O7 -3 ), chloride (Cl - ), phosphoric acid (PO4 -3 ), carbon dioxide (CO3 -2 ), and combinations thereof. Alternatively, in one embodiment, the first anion is citric acid (C6H5O7 -3) contains or the first anion is chloride (Cl - ) includes.

[0231] In a further embodiment, the disclosed beverage composition comprises at least one disclosed sweetener and a first salt having a first cation and a first anion, optionally a second salt having a second cation and a second anion, optionally a third salt having a third cation and a third anion, and optionally a fourth salt having a fourth cation and a fourth anion, wherein the first cation is Na + , K + Ca 2+ , and Mg 2+ Independently selected from, the second cation is Na + , K + Ca 2+ , and Mg 2+ Independently selected from, the third cation is Na + , K + Ca 2+ , and Mg 2+ Independently selected from, the fourth cation is Na + , K + Ca 2+ , and Mg 2+ Independently selected from, the first anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or independently selected from these combinations, the second anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or independently selected from these combinations, the third anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 -), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or independently selected from these combinations, the fourth anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1), or selected independently from these combinations. In some cases, the first, second, third, and fourth cations are not the same. In other cases, some or all of the first, second, third, and fourth cations may be the same, except that the first, second, third, and fourth anions are not the same.

[0232] In a further embodiment, the disclosed beverage composition comprises at least one disclosed sweetener and a first salt having a first cation and a first anion, a second salt having a second cation and a second anion, optionally a third salt having a third cation and a third anion, and optionally a fourth salt having a fourth cation and a fourth anion, wherein the first cation is Na + , K + Ca 2+ , and Mg 2+ Independently selected from, the second cation is Na + , K + Ca 2+ , and Mg 2+ Independently selected from, the third cation is Na + , K + Ca 2+ , and Mg 2+ Independently selected from, the fourth cation is Na + , K + Ca 2+ , and Mg 2+ Independently selected from, the first anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or independently selected from these combinations, the second anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4-2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or independently selected from these combinations, the third anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or independently selected from these combinations, the fourth anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or selected independently from these combinations. In some cases, the first, second, third, and fourth cations are not the same. In other cases, some or all of the first, second, third, and fourth cations may be the same, except that the first, second, third, and fourth anions are not the same.

[0233] In a further embodiment, the disclosed beverage composition comprises at least one disclosed sweetener and a first salt having a first cation and a first anion, optionally a second salt having a second cation and a second anion, a third salt having a third cation and a third anion, and optionally a fourth salt having a fourth cation and a fourth anion, wherein the first cation is Na + , K + Ca 2+ , and Mg 2+ Independently selected from, the second cation is Na + , K + Ca 2+ , and Mg 2+ Independently selected from, the third cation is Na + , K + Ca 2+ , and Mg 2+ Independently selected from, the fourth cation is Na + , K + Ca 2+ , and Mg 2+ Independently selected from, the first anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or independently selected from these combinations, the second anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4-1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or independently selected from these combinations, the third anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6-2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or independently selected from these combinations, the fourth anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl -), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or selected independently from these combinations. In some cases, the first, second, third, and fourth cations are not the same. In other cases, some or all of the first, second, third, and fourth cations may be the same, except that the first, second, third, and fourth anions are not the same.

[0234] In a further embodiment, the disclosed beverage composition comprises at least one disclosed sweetener and a first salt having a first cation and a first anion, a second salt having a second cation and a second anion, and a third salt having a third cation and a third anion, wherein the first cation is Na + , K + Ca 2+ , and Mg 2+ Independently selected from, the second cation is Na + , K + Ca 2+ , and Mg 2+ Independently selected from, the third cation is Na + , K + Ca 2+ , and Mg 2+ Independently selected from, the first anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4-1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or independently selected from these combinations, the second anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or independently selected from these combinations, the third anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or selected independently from these combinations. In some cases, the first, second, third, and fourth cations are not the same. In other cases, some or all of the first, second, third, and fourth cations may be the same, except that the first, second, third, and fourth anions are not the same.

[0235] In a further embodiment, the disclosed beverage composition comprises at least one disclosed sweetener and a first salt having a first cation and a first anion, a second salt having a second cation and a second anion, and a third salt having a third cation and a third anion, wherein the first cation is K + And the second cation is Mg 2+ And the third cation is Ca 2+ The first anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4-1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or independently selected from these combinations, the second anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2 ), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or independently selected from these combinations, the third anion is gluconic acid (C6H 11 O7 -1 ), citric acid (C6H5O7 -3 ), hydrogen citrate (C6H6O7 -2 ), dihydrogen citrate (C6H7O7 -1 ), malic acid (C4H6O5 -2 ), hydrogen malate (C4H7O5 -1 ), maleic acid (C4H2O4 -2 ), hydrogen maleate (C4H3O4 -1 ), fumaric acid (C4H2O4 -2 ), hydrogen fumarate (C4H3O4 -1 ), succinic acid (C4H4O4 -2 ), hydrogen succinate (C4H5O4 -1 ), glutaric acid (C5H6O4 -2 ), hydrogen glutarate (C5H7O4 -1 ), adipic acid C6H8O4 -2 ), hydrogen adipic acid C6H9O4 -1 ), lactic acid (C3H5O3 -1 ), tartaric acid (C4H4O6 -2 ), hydrogen tartrate (C4H5O6 -1 ), phosphoric acid (PO4 -3 ), monohydrogen phosphate (HPO4) -2), dihydrogen phosphate (H2PO4 - ), fluoride (F - ), chloride (Cl - ), sulfuric acid (SO4 -2 ), bisulfuric acid (HSO4 -1 ), nitric acid (NO3 - ), carbon dioxide (CO3 -2 ), bicarbonate (HCO3) - ), glyceric acid (C3H5O4 -1 ), glycolic acid (C2H3O3 -1 ), or selected independently from these combinations. In some cases, the first, second, third, and fourth cations are not the same. In other cases, some or all of the first, second, third, and fourth cations may be the same, except that the first, second, third, and fourth anions are not the same.

[0236] In a further embodiment, the disclosed beverage composition comprises at least one disclosed sweetener, a first salt having a first cation and a first anion, a second salt having a second cation and a second anion, and a third salt having a third cation and a third anion, wherein the first cation is K + And the second cation is Mg 2+ And the third cation is Ca 2+ The first anion is citric acid (C6H5O7 -3 ) or its conjugate acid form, chloride (Cl - ), sulfuric acid (SO4 -2 ), or bicarbonate (HSO4 -1 ), or independently selected from these combinations, the second anion is citric acid (C6H5O7 -3 ) or its conjugate acid form, chloride (Cl - ), sulfuric acid (SO4 -2 ), or bicarbonate (HSO4 -1 ), or independently selected from these combinations, the third anion is citric acid (C6H5O7 -3) or its conjugate acid form, chloride (Cl - ), sulfuric acid (SO4 -2 ), or bicarbonate (HSO4 -1 ), or selected independently from these combinations. In some cases, the first, second, third, and fourth cations are not the same. In other cases, some or all of the first, second, third, and fourth cations may be the same, except that the first, second, third, and fourth anions are not the same.

[0237] In various embodiments, the disclosed beverage composition comprises at least one disclosed sweetener and Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation and a first anion selected from, and Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprises a second salt having a second cation and a second anion selected from, wherein the first cation is Na + Or K + In that case, the concentration is approximately 0 mM to approximately 25 mM, or the first cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 0 mM to approximately 10 mM, and the second taste modifier component is the second cation of Na + Or K + In that case, the concentration is approximately 0 mM to approximately 25 mM, or the second cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 0 mM to approximately 10 mM.

[0238] In various embodiments, the disclosed beverage composition comprises at least one disclosed sweetener and Na + , K + Ca 2+ , and Mg2+ A first taste modifier component comprising a first salt having a first cation and a first anion selected from, and Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprises a second salt having a second cation and a second anion selected from, wherein the first cation is Na + Or K + In that case, the concentration is approximately 0 mM to approximately 25 mM, or the first cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 0 mM to approximately 5 mM, and the second taste modifier component is the second cation of Na + Or K + In that case, the concentration is approximately 0 mM to approximately 25 mM, or the second cation is Ca 2+ Or Mg 2+ Or K + In that case, the concentration is approximately 0 mM to approximately 10 mM, or the third cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 0 mM to approximately 10 mM.

[0239] In various embodiments, the disclosed beverage composition comprises at least one disclosed sweetener and Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation and a first anion selected from, and Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprises a second salt having a second cation and a second anion selected from, wherein the first cation is Na + Or K + In that case, the concentration is approximately 0 mM to approximately 10 mM, or the first cation is Ca 2+ Or Mg 2+In that case, it exists at a concentration of approximately 0 mM to approximately 5 mM, and the second taste modifier component is the second cation of Na + Or K + In that case, the concentration is approximately 0 mM to approximately 10 mM, or the second cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 0 mM to approximately 5 mM.

[0240] In various embodiments, the disclosed beverage composition comprises at least one disclosed sweetener and Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation and a first anion selected from, and Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprises a second salt having a second cation and a second anion selected from, wherein the first cation is Na + Or K + In that case, the concentration is approximately 0.1 mM to approximately 25 mM, or the first cation is Ca 2+ Or Mg 2+ In that case, it is present at a concentration of approximately 0.1 mM to approximately 10 mM, and the second taste modifier component is the second cation Na + Or K + In that case, the concentration is approximately 0.1 mM to approximately 25 mM, or the second cation is Ca 2+ Or Mg 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 0.1 mM to approximately 10 mM.

[0241] In various embodiments, the disclosed beverage composition comprises at least one disclosed sweetener and Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation and a first anion selected from, and Na + , K+ Ca 2+ , and Mg 2+ A first taste modifier component comprises a second salt having a second cation and a second anion selected from, wherein the first cation is Na + Or K + In that case, the concentration is approximately 0.1 mM to approximately 25 mM, or the first cation is Ca 2+ Or Mg 2+ In that case, it is present at a concentration of approximately 0.1 mM to approximately 5 mM, and the second taste modifier component is the second cation Na + Or K + In that case, the concentration is approximately 0.1 mM to approximately 25 mM, or the second cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 0.1 mM to approximately 10 mM.

[0242] In various embodiments, the disclosed beverage composition comprises at least one disclosed sweetener and Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation and a first anion selected from, and Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprises a second salt having a second cation and a second anion selected from, wherein the first cation is Na + Or K + In that case, the concentration is approximately 0.1 mM to approximately 10 mM, or the first cation is Ca 2+ Or Mg 2+ In that case, it is present at a concentration of approximately 0.1 mM to approximately 5 mM, and the second taste modifier component is the second cation Na + Or K + In that case, the concentration is approximately 0.1 mM to approximately 10 mM, or the second cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 0.1 mM to approximately 5 mM.

[0243] In various embodiments, the disclosed beverage composition comprises at least one disclosed sweetener and Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation and a first anion selected from, and Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprises a second salt having a second cation and a second anion selected from, wherein the first cation is Na + Or K + In that case, the concentration is approximately 1 mM to approximately 25 mM, or the first cation is Ca 2+ Or Mg 2+ In that case, it is present at a concentration of approximately 1 mM to approximately 10 mM, and the second taste modifier component is the second cation of Na + Or K + In that case, the concentration is approximately 1 mM to approximately 25 mM, or the second cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 1 mM to 10 mM.

[0244] In various embodiments, the disclosed beverage composition comprises at least one disclosed sweetener and Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation and a first anion selected from, and Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprises a second salt having a second cation and a second anion selected from, wherein the first cation is Na + Or K + In that case, the concentration is approximately 1 mM to approximately 25 mM, or the first cation is Ca 2+Or Mg 2+ In that case, it is present at a concentration of approximately 1 mM to approximately 5 mM, and the second taste modifier component is the second cation of Na + Or K + In that case, the concentration is approximately 1 mM to approximately 25 mM, or the second cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 1 mM to 10 mM.

[0245] In various embodiments, the disclosed beverage composition comprises at least one disclosed sweetener and Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation and a first anion selected from, and Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprises a second salt having a second cation and a second anion selected from, wherein the first cation is Na + Or K + In that case, the concentration is approximately 1 mM to approximately 10 mM, or the first cation is Ca 2+ Or Mg 2+ In that case, it is present at a concentration of approximately 1 mM to approximately 5 mM, and the second taste modifier component is the second cation of Na + Or K + In that case, the concentration is approximately 1 mM to approximately 10 mM, or the second cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 1 mM to 5 mM.

[0246] In various embodiments, the disclosed beverage composition comprises at least one disclosed sweetener and Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation selected from, and Na + , K + Ca2+ , and Mg 2+ A second taste modifier component comprising a second salt having a second cation selected from, and Na + , K + Ca 2+ , and Mg 2+ A third taste modifier component comprising a third salt having a third cation selected from, wherein the first taste modifier component is Na + Or K + In that case, the concentration is approximately 0 mM to approximately 25 mM, or the first cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 0 mM to approximately 10 mM, and the second taste modifier component is the second cation of Na + Or K + In that case, the concentration is approximately 0 mM to approximately 25 mM, or the second cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 0 mM to approximately 10 mM, and the third taste modifier component is the third cation of Na + Or K + In that case, the concentration is approximately 0 mM to approximately 25 mM, or the third cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 0 mM to approximately 10 mM.

[0247] In various embodiments, the disclosed beverage composition comprises at least one disclosed sweetener and Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation selected from, and Na + , K + Ca 2+ , and Mg 2+ A second taste modifier component comprising a second salt having a second cation selected from, and Na + , K + Ca 2+ , and Mg 2+A third taste modifier component comprising a third salt having a third cation selected from, wherein the first taste modifier component is Na + Or K + In that case, the concentration is approximately 0 mM to approximately 25 mM, or the first cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 0 mM to approximately 5 mM, and the second taste modifier component is the second cation of Na + Or K + In that case, the concentration is approximately 0 mM to approximately 25 mM, or the second cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 0 mM to approximately 10 mM, and the third taste modifier component is the third cation of Na + Or K + In that case, the concentration is approximately 0 mM to approximately 25 mM, or the third cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 0 mM to approximately 10 mM.

[0248] In various embodiments, the disclosed beverage composition comprises at least one disclosed sweetener and Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation selected from, and Na + , K + Ca 2+ , and Mg 2+ A second taste modifier component comprising a second salt having a second cation selected from, and Na + , K + Ca 2+ , and Mg 2+ A third taste modifier component comprising a third salt having a third cation selected from, wherein the first taste modifier component is Na + Or K + In that case, the concentration is approximately 0 mM to approximately 10 mM, or the first cation is Ca 2+ Or Mg 2+In that case, it exists at a concentration of approximately 0 mM to approximately 5 mM, and the second taste modifier component is the second cation of Na + Or K + In that case, the concentration is approximately 0 mM to approximately 10 mM, or the second cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 0 mM to approximately 5 mM, and the third taste modifier component is the third cation of Na + Or K + In that case, the concentration is approximately 0 mM to approximately 10 mM, or the third cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 0 mM to approximately 5 mM.

[0249] In various embodiments, the disclosed beverage composition comprises at least one disclosed sweetener and Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation selected from, and Na + , K + Ca 2+ , and Mg 2+ A second taste modifier component comprising a second salt having a second cation selected from, and Na + , K + Ca 2+ , and Mg 2+ A third taste modifier component comprising a third salt having a third cation selected from, wherein the first taste modifier component is Na + Or K + In that case, the concentration is approximately 0.1 mM to approximately 25 mM, or the first cation is Ca 2+ Or Mg 2+ In that case, it is present at a concentration of approximately 0.1 mM to approximately 10 mM, and the second taste modifier component is the second cation Na + Or K + In that case, the concentration is approximately 0.1 mM to approximately 25 mM, or the second cation is Ca 2+ Or Mg 2+In that case, it is present at a concentration of approximately 0.1 mM to approximately 10 mM, and the third taste modifier component is the third cation of Na + Or K + In that case, the concentration is approximately 0.1 mM to approximately 25 mM, or the third cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 0.1 mM to approximately 10 mM.

[0250] In various embodiments, the disclosed beverage composition comprises at least one disclosed sweetener and Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation selected from, and Na + , K + Ca 2+ , and Mg 2+ A second taste modifier component comprising a second salt having a second cation selected from, and Na + , K + Ca 2+ , and Mg 2+ A third taste modifier component comprising a third salt having a third cation selected from, wherein the first taste modifier component is Na + Or K + In that case, the concentration is approximately 0.1 mM to approximately 25 mM, or the first cation is Ca 2+ Or Mg 2+ In that case, it is present at a concentration of approximately 0.1 mM to approximately 5 mM, and the second taste modifier component is the second cation Na + Or K + In that case, the concentration is approximately 0.1 mM to approximately 25 mM, or the second cation is Ca 2+ Or Mg 2+ In that case, it is present at a concentration of approximately 0.1 mM to approximately 10 mM, and the third taste modifier component is the third cation of Na + Or K + In that case, the concentration is approximately 0.1 mM to approximately 25 mM, or the third cation is Ca 2+ Or Mg 2+In that case, it exists at a concentration of approximately 0.1 mM to approximately 10 mM.

[0251] In various embodiments, the disclosed beverage composition comprises at least one disclosed sweetener and Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation selected from, and Na + , K + Ca 2+ , and Mg 2+ A second taste modifier component comprising a second salt having a second cation selected from, and Na + , K + Ca 2+ , and Mg 2+ A third taste modifier component comprising a third salt having a third cation selected from, wherein the first taste modifier component is Na + Or K + In that case, the concentration is approximately 0.1 mM to approximately 10 mM, or the first cation is Ca 2+ Or Mg 2+ In that case, it is present at a concentration of approximately 0.1 mM to approximately 5 mM, and the second taste modifier component is the second cation Na + Or K + In that case, the concentration is approximately 0.1 mM to approximately 10 mM, or the second cation is Ca 2+ Or Mg 2+ In that case, it is present at a concentration of approximately 0.1 mM to approximately 5 mM, and the third taste modifier component is the third cation of Na + Or K + In that case, the concentration is approximately 0.1 mM to approximately 10 mM, or the third cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 0.1 mM to approximately 5 mM.

[0252] In various embodiments, the disclosed beverage composition comprises at least one disclosed sweetener and Na + , K + Ca 2+ , and Mg 2+A first taste modifier component comprising a first salt having a first cation selected from, and Na + , K + Ca 2+ , and Mg 2+ A second taste modifier component comprising a second salt having a second cation selected from, and Na + , K + Ca 2+ , and Mg 2+ A third taste modifier component comprising a third salt having a third cation selected from, wherein the first taste modifier component is Na + Or K + In that case, the concentration is approximately 1 mM to approximately 25 mM, or the first cation is Ca 2+ Or Mg 2+ In that case, it is present at a concentration of approximately 1 mM to approximately 10 mM, and the second taste modifier component is the second cation of Na + Or K + In that case, the concentration is approximately 1 mM to approximately 25 mM, or the second cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 1 mM to approximately 10 mM, and the third taste modifier component is the third cation of Na + Or K + In that case, the concentration is approximately 1 mM to approximately 25 mM, or the third cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 1 mM to 10 mM.

[0253] In various embodiments, the disclosed beverage composition comprises at least one disclosed sweetener and Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation selected from, and Na + , K + Ca 2+ , and Mg 2+ A second taste modifier component comprising a second salt having a second cation selected from, and Na + , K + Ca2+ , and Mg 2+ A third taste modifier component comprising a third salt having a third cation selected from, wherein the first taste modifier component is Na + Or K + In that case, the concentration is approximately 1 mM to approximately 25 mM, or the first cation is Ca 2+ Or Mg 2+ In that case, it is present at a concentration of approximately 1 mM to approximately 5 mM, and the second taste modifier component is the second cation of Na + Or K + In that case, the concentration is approximately 1 mM to approximately 25 mM, or the second cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 1 mM to approximately 10 mM, and the third taste modifier component is the third cation of Na + Or K + In that case, the concentration is approximately 1 mM to approximately 25 mM, or the third cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 1 mM to 10 mM.

[0254] In various embodiments, the disclosed beverage composition comprises at least one disclosed sweetener and Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation selected from, and Na + , K + Ca 2+ , and Mg 2+ A second taste modifier component comprising a second salt having a second cation selected from, and Na + , K + Ca 2+ , and Mg 2+ A third taste modifier component comprising a third salt having a third cation selected from, wherein the first taste modifier component is Na + Or K + In that case, the concentration is approximately 1 mM to approximately 10 mM, or the first cation is Ca 2+ Or Mg2+ In that case, it is present at a concentration of approximately 1 mM to approximately 5 mM, and the second taste modifier component is the second cation of Na + Or K + In that case, the concentration is approximately 1 mM to approximately 10 mM, or the second cation is Ca 2+ Or Mg 2+ In that case, it is present at a concentration of approximately 1 mM to approximately 5 mM, and the third taste modifier component is the third cation Na + Or K + In that case, the concentration is approximately 1 mM to approximately 10 mM, or the third cation is Ca 2+ Or Mg 2+ In that case, it exists at a concentration of approximately 1 mM to 5 mM.

[0255] In various embodiments, the disclosed beverage composition comprises at least one disclosed sweetener and Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation selected from, and Na + , K + Ca 2+ , and Mg 2+ A second taste modifier component comprising a second salt having a second cation selected from, and Na + , K + Ca 2+ , and Mg 2+ The first taste modifier component comprises a third salt having a third cation selected from the first, and the second and third taste modifier components each exist independently at concentrations of approximately 0 mM to approximately 25 mM.

[0256] In various embodiments, the disclosed beverage composition comprises at least one disclosed sweetener and Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation selected from, and Na + , K+ Ca 2+ , and Mg 2+ A second taste modifier component comprising a second salt having a second cation selected from, and Na + , K + Ca 2+ , and Mg 2+ The first taste modifier component comprises a third salt having a third cation selected from the first, and the second and third taste modifier components each exist independently at concentrations of approximately 0 mM to approximately 25 mM.

[0257] In various embodiments, the disclosed beverage composition comprises at least one disclosed sweetener and Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation selected from, and Na + , K + Ca 2+ , and Mg 2+ A second taste modifier component comprising a second salt having a second cation selected from, and Na + , K + Ca 2+ , and Mg 2+ The first taste modifier component comprises a third salt having a third cation selected from the first, and the second and third taste modifier components each exist independently at concentrations of approximately 0 mM to approximately 5 mM.

[0258] In various embodiments, the disclosed beverage composition comprises at least one disclosed sweetener and Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation selected from, and Na + , K + Ca 2+ , and Mg 2+A second taste modifier component comprising a second salt having a second cation selected from, and Na + , K + Ca 2+ , and Mg 2+ The first taste modifier component comprises a third salt having a third cation selected from the first, and the second and third taste modifier components each exist independently at concentrations of approximately 0.1 mM to approximately 25 mM.

[0259] In various embodiments, the disclosed beverage composition comprises at least one disclosed sweetener and Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation selected from, and Na + , K + Ca 2+ , and Mg 2+ A second taste modifier component comprising a second salt having a second cation selected from, and Na + , K + Ca 2+ , and Mg 2+ The first taste modifier component comprises a third salt having a third cation selected from the first, and the second and third taste modifier components each exist independently at concentrations of approximately 0.1 mM to approximately 25 mM.

[0260] In various embodiments, the disclosed beverage composition comprises at least one disclosed sweetener and Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation selected from, and Na + , K + Ca 2+ , and Mg 2+ A second taste modifier component comprising a second salt having a second cation selected from, and Na + , K+ Ca 2+ , and Mg 2+ The first taste modifier component comprises a third salt having a third cation selected from the first, and the second and third taste modifier components each exist independently at concentrations of approximately 0.1 mM to approximately 5 mM.

[0261] In various embodiments, the disclosed beverage composition comprises at least one disclosed sweetener and Na + , K + Ca 2+ , and Mg 2+ A first taste modifier component comprising a first salt having a first cation selected from, and Na + , K + Ca 2+ , and Mg 2+ A second taste modifier component comprising a second salt having a second cation selected from, and Na + , K + Ca 2+ , and Mg 2+ The first taste modifier component comprises a third salt having a third cation selected from the first, and the second and third taste modifier components each exist independently at concentrations of approximately 1 mM to approximately 25 mM.

[0262] In various embodiments, the disclosed beverage composition comprises at least one disclosed sweetener and Na + , K + Ca 2+ , and Mg 2+ A first taste...

Claims

1. A composition, Umami agent, A taste-modifying agent composition, First cation Mg ２＋ and a first taste modifier component essentially consisting of a first salt having a first anion, Second cation Ca ２＋ and a second taste modifier component essentially consisting of a second salt having a second anion, and optionally, K ＋ and Na ＋ A taste modifier composition comprising a third taste modifier component, which is essentially a third salt having a third cation and a third anion selected from, The first taste-modifying agent component has a concentration of approximately 0.1 mM to approximately 10 mM. The second taste-modifying agent component has a concentration of approximately 0.1 mM to approximately 10 mM. When the third taste-modifying component is present, its concentration is approximately 0.1 mM to approximately 25 mM. A composition in which the aforementioned flavoring agent is present in an amount of approximately 0.01% to approximately 5% by weight.

2. The composition according to claim 1, wherein the first taste modifier component has a concentration of about 1 mM to about 10 mM, and the second taste modifier component has a concentration of about 1 mM to about 10 mM.

3. The composition according to claim 1, wherein the first taste-modifying agent component has a concentration of about 1 mM to about 5 mM, and the second taste-modifying agent component has a concentration of about 1 mM to about 5 mM.

4. The composition according to claim 1, wherein the first anion is selected from citric acid, chloride, phosphoric acid, carbonic acid, sulfuric acid, and combinations thereof.

5. The composition according to claim 4, wherein the first anion is selected from citric acid, sulfuric acid, chloride, and combinations thereof.

6. The composition according to claim 1, wherein the second anion is selected from citric acid, chloride, phosphoric acid, carbonic acid, sulfuric acid, and combinations thereof.

7. The composition according to claim 6, wherein the second anion is selected from citric acid, sulfuric acid, chloride, and combinations thereof.

8. The composition according to claim 1, wherein the third taste-modifying agent component has a concentration of about 1 mM to about 25 mM.

9. The composition according to claim 8, wherein the third taste-modifying agent component is concentrated to a concentration of about 1 mM to about 15 mM.

10. The composition according to claim 8, wherein the third taste-modifying agent component is concentrated to a concentration of about 5 mM to about 15 mM.

11. The composition according to claim 1, wherein the third anion is selected from citric acid, chloride, phosphoric acid, carbonic acid, sulfuric acid, and combinations thereof.

12. The composition according to claim 1, wherein the third anion is selected from citric acid, sulfuric acid, chloride, and combinations thereof.

13. The composition according to claim 1, wherein the concentration of the first taste modifier component is about 0.1 mM to about 5 mM, the concentration of the second taste modifier component is about 0.1 mM to about 5 mM, and the concentration of the third taste modifier component is about 0.1 mM to about 25 mM.

14. The composition according to claim 1, wherein the flavoring agent comprises L-glutamate, L-glutamic acid, a salt of L-glutamic acid, L-glutamine, a salt of L-glutamine, L-aspartic acid, a salt of L-aspartic acid, 5'-ribonucleotide, a salt thereof, autolytic protein, hydrolyzed protein, or a combination thereof.

15. The composition according to claim 14, wherein the flavoring agent is selected from guanosine 5'-monophosphate, inosine 5'-monophosphate, disodium guanylate, disodium inosinate, disodium adenylate, dipotassium guanylate, dipotassium inosinate, dipotassium adenylate, calcium guanylate, calcium inosinate, calcium adenylate, and combinations thereof.

16. The composition according to claim 1, wherein the flavoring agent is an extract, puree, or purée prepared from yeast, plants, grains, meat, fish, dairy products, or egg yolk.

17. The composition according to claim 16, wherein the flavoring agent is selected from self-degrading yeast protein, hydrolyzed yeast protein, hydrolyzed plant protein, and combinations thereof.

18. The composition according to claim 16, wherein the umami agent is fermented.

19. The composition according to claim 1, wherein the pH of the flavor composition is approximately pH 2.5 to approximately pH 7.

20. A product comprising the composition described in claim 1.

21. The product according to claim 20, wherein the product is a flavor composition.

22. The product according to claim 21, wherein the flavor composition is a food product.

23. The product according to claim 22, wherein the food is a seasoning, cereal product, rice product, pasta product, tapioca product, sago product, baker's product, biscuit product, pastry product, bread product, yeast product, mustard product, vinegar product, processed food, cooked vegetable product, meat, meat product, meat substitute product, egg product, dairy product, cheese product, dairy substitute product, soy product, edible oil, or fat product.

24. The product according to claim 22, wherein the food is snack products such as potato chips, crisps, nuts, tortilla tostadas, pretzels, cheese snacks, corn snacks, potato snacks, ready-to-eat popcorn, microwaveable popcorn, pork rinds, nuts, crackers, and cracker snacks; aspic products; preserved meat products such as ham or bacon; meat products for lunch or breakfast such as hot dogs, cold cuts, and sausages; tomato products; margarine products; peanut butter products; soup products such as clear soups, canned soups, cream soups, instant soups, and vegetable or meat broth products; canned vegetable products; or pasta sauce products.

25. A method to inhibit bitterness, This includes adding a taste modifier composition to a product containing a steviol composition, The steviol glycoside composition comprises at least 95% by weight of steviol glycoside, with at least 50% by weight of rebaudioside A, and the remainder of the steviol glycoside comprises a mixture of compounds containing a steviol skeleton conjugated to one or more sugar moieties. The aforementioned taste modifier composition First cation Mg ２＋ and a first taste modifier component essentially consisting of a first salt having a first anion, Second cation Ca ２＋ and a second taste modifier component essentially consisting of a second salt having a second anion, optionally, K ＋ and Na ＋ A third taste modifier component comprising a third salt essentially having a third cation and a third anion selected from, The first taste-modifying agent component has a concentration of approximately 0.1 mM to approximately 10 mM. The second taste-modifying agent component has a concentration of approximately 0.1 mM to approximately 10 mM. When the third taste-modifying component is present, its concentration is approximately 0.1 mM to approximately 25 mM. The steviol glycoside composition is present in an amount of about 0.01% to about 0.06% by weight. The aforementioned bitterness is suppressed compared to the baseline product. A method wherein the baseline product essentially consists of the same components as the product without the taste modifier component, and the bitterness is determined using a sensory panel study.

26. The method according to claim 25, wherein the bitterness is inhibited by about 50% compared to the baseline product.

27. The method according to claim 25, wherein bitterness is inhibited by about 10% to about 200% compared to the baseline product.

28. The method according to claim 27, wherein bitterness is inhibited by about 50% to about 200% compared to the baseline product.

29. The method according to claim 27, wherein bitterness is inhibited by about 100% to about 200% compared to the baseline product.

30. The method according to claim 27, wherein bitterness is inhibited by about 150% to about 200% compared to the baseline product.

31. The method according to claim 25, wherein the bitterness is inhibited by at least 30% compared to the baseline product.

32. The method according to claim 31, wherein bitterness is inhibited by at least 40% compared to the baseline product.

33. The method according to claim 31, wherein bitterness is inhibited by at least 50% compared to the baseline product.

34. The method according to claim 31, wherein bitterness is inhibited by at least 50% compared to the baseline product.

35. The method according to claim 31, wherein bitterness is inhibited by at least 75% compared to the baseline product.

36. The method according to claim 31, wherein bitterness is inhibited by at least 100% compared to the baseline product.

37. The method according to claim 25, wherein the bitterness of the composition is reduced to about 1 / 5 compared to the baseline composition.

38. The method according to any one of claims 22 to 37, wherein the product is a food product.

39. The method according to claim 38, wherein the food is a seasoning, cereal product, rice product, pasta product, tapioca product, sago product, bakery product, biscuit product, pastry product, bread product, yeast product, mustard product, vinegar product, processed food, cooked vegetable product, meat, meat product, meat substitute product, egg product, dairy product, cheese product, dairy substitute product, soy product, edible oil, or fat product.

40. The method according to claim 38, wherein the food is snack products such as potato chips, crisps, nuts, tortilla tostadas, pretzels, cheese snacks, corn snacks, potato snacks, ready-to-eat popcorn, microwaveable popcorn, pork rinds, nuts, crackers, cracker snacks; aspic products; preserved meat products such as ham or bacon; meat products for lunch or breakfast such as hot dogs, cold cuts, and sausages; tomato products; margarine products; peanut butter products; soup products such as clear soups, canned soups, cream soups, instant soups, and vegetable or meat broth products; canned vegetable products; or pasta sauce products.

41. The method according to any one of claims 22 to 37, wherein the product is a beverage.

42. The method according to claim 41, wherein the beverage is a juice product, a fruit juice product, a vegetable juice product, a carbonated soft drink product, beer, wine, a hot chocolate product, tea, or a coffee beverage.

43. The steviol glycoside composition comprises at least 95% by weight of steviol glycoside, with at least 50% by weight of rebaudioside A, and the remainder being Stevia rebaudiano as defined in JECFA 2017 (i.e., as defined in the Residue Monograph prepared by the Joint FAO / WHO Expert Committee on Food Additives (JECFA) Meeting, 84th Session, 2017, "Steviol Glycoside from Stevia rebaudiano Bertoni"). The method according to any one of claims 22 to 42, comprising a mixture of compounds containing a steviol skeleton conjugated to any number or combination of main sugar moieties such as glucose, rhamnose, xylose, fructose, arabinose, galactose, and deoxyglucose in any orientation occurring in the leaves of Bertoni.

44. The method according to any one of claims 22 to 43, wherein the first taste modifier component has a concentration of about 1 mM to about 10 mM, and the second taste modifier component has a concentration of about 1 mM to about 10 mM.

45. The method according to claim 44, wherein the first taste modifier component has a concentration of about 1 mM to about 5 mM, and the second taste modifier component has a concentration of about 1 mM to about 5 mM.

46. The method according to any one of claims 22 to 45, wherein the first anion is selected from citric acid, chloride, phosphoric acid, carbonic acid, sulfuric acid, and combinations thereof.

47. The method according to claim 46, wherein the first anion is selected from citric acid, sulfuric acid, chloride, and combinations thereof.

48. The method according to any one of claims 22 to 47, wherein the second anion is selected from citric acid, chloride, phosphoric acid, carbonic acid, sulfuric acid, and combinations thereof.

49. The method according to claim 48, wherein the second anion is selected from citric acid, sulfuric acid, chloride, and combinations thereof.

50. The method according to any one of claims 22 to 49, wherein the third taste-modifying agent component has a concentration of about 1 mM to about 25 mM.

51. The method according to claim 50, wherein the third taste-modifying agent component has a concentration of about 1 mM to about 15 mM.

52. The method according to claim 50, wherein the third taste-modifying agent component has a concentration of about 5 mM to about 15 mM.

53. The method according to any one of claims 22 to 52, wherein the third anion is selected from citric acid, chloride, phosphoric acid, carbonic acid, sulfuric acid, and combinations thereof.

54. The composition according to claim 53, wherein the third anion is selected from citric acid, sulfuric acid, chloride, and combinations thereof.

55. The method according to any one of claims 22 to 54, wherein the concentration of the first taste modifier component is about 0.1 mM to about 5 mM, the concentration of the second taste modifier component is about 0.1 mM to about 5 mM, and the concentration of the third taste modifier component is about 0.1 mM to about 25 mM.

56. The method according to any one of claims 22 to 55, wherein the pH of the product is approximately pH 2.5 to approximately pH 7.

57. A method to improve texture, This includes adding a taste-modifying agent composition to a product containing an umami agent, The aforementioned taste modifier composition The first cation Mg ２＋ and a first taste modifier component consisting essentially of a first salt having a first anion Second cation Ca ２＋ and a second taste modifier component essentially consisting of a second salt having a second anion, optionally, K ＋ and Na ＋ A third taste modifier component comprising a third salt essentially having a third cation and a third anion selected from, The first taste-modifying agent component has a concentration of approximately 0.1 mM to approximately 10 mM. The second taste-modifying agent component has a concentration of approximately 0.1 mM to approximately 10 mM. When the third taste-modifying component is present, its concentration is approximately 0.1 mM to approximately 25 mM. The aforementioned flavoring agent is present in an amount of approximately 0.01% to approximately 5% by weight. The bitterness was suppressed compared to the baseline product. A method wherein the baseline product essentially consists of the same components as the product without the taste modifier component, and the bitterness is determined using a sensory panel study.

58. The method according to claim 57, wherein the texture is improved by 50% compared to the baseline product.

59. The method according to claim 57, wherein the texture is improved by about 10% to about 200% compared to the baseline product.

60. The method according to claim 59, wherein the texture is improved by about 50% to about 200% compared to the baseline product.

61. The method according to claim 59, wherein the texture is improved by about 100% to about 200% compared to the baseline product.

62. The method according to claim 59, wherein the texture is improved by about 150% to about 200% compared to the baseline product.

63. The method according to claim 57, wherein the texture is improved by at least 25% compared to the baseline product.

64. The method according to claim 63, wherein the texture is improved by at least 30% compared to the baseline product.

65. The method according to claim 63, wherein the texture is improved by at least 40% compared to the baseline product.

66. The method according to claim 63, wherein the texture is improved by at least 50% compared to the baseline product.

67. The method according to claim 63, wherein the texture is improved by at least 75% compared to the baseline product.

68. The method according to claim 63, wherein the texture is improved by at least 100% compared to the baseline product.

69. The method according to claim 57, wherein the texture is improved by a factor of five compared to the baseline composition.

70. The method according to any one of claims 57 to 69, wherein the product is a food product.

71. The method according to claim 70, wherein the food is a seasoning, cereal product, rice product, pasta product, tapioca product, sago product, bakery product, biscuit product, pastry product, bread product, yeast product, mustard product, vinegar product, processed food, cooked vegetable product, meat, meat product, meat substitute product, egg product, dairy product, cheese product, dairy substitute product, soy product, edible oil, or fat product.

72. The method according to claim 70, wherein the food is snack products such as potato chips, crisps, nuts, tortilla tostadas, pretzels, cheese snacks, corn snacks, potato snacks, ready-to-eat popcorn, microwaveable popcorn, pork rinds, nuts, crackers, cracker snacks; aspic products; preserved meat products such as ham or bacon; meat products for lunch or breakfast such as hot dogs, cold cuts, and sausages; tomato products; margarine products; peanut butter products; soup products such as clear soups, canned soups, cream soups, instant soups, and vegetable or meat broth products; canned vegetable products; or pasta sauce products.

73. The method according to any one of claims 57 to 69, wherein the product is a beverage.

74. The method according to claim 73, wherein the beverage is a juice product, a fruit juice product, a vegetable juice product, a carbonated soft drink product, beer, wine, a hot chocolate product, tea, or a coffee beverage.

75. The method according to any one of claims 57 to 74, wherein the flavoring agent comprises L-glutamate, L-glutamic acid, a salt of L-glutamic acid, L-glutamine, a salt of L-glutamine, L-aspartic acid, a salt of L-aspartic acid, 5'-ribonucleotide, a salt of the same 5'-ribonucleotide, autolytic proteins, hydrolyzed proteins, or a combination thereof.

76. The method according to claim 75, wherein the flavoring agent is selected from guanosine 5'-monophosphate, inosine 5'-monophosphate, disodium guanylate, disodium inosinate, disodium adenylate, dipotassium guanylate, dipotassium inosinate, dipotassium adenylate, calcium guanylate, calcium inosinate, calcium adenylate, and combinations thereof.

77. The method according to any one of claims 57 to 74, wherein the flavoring agent is an extract, puree, or purée prepared from yeast, plants, grains, meat, fish, dairy products, or egg yolk.

78. The method according to claim 77, wherein the umami agent is selected from self-degrading yeast protein, hydrolyzed yeast protein, hydrolyzed plant protein, and combinations thereof.

79. The method according to claim 77, wherein the umami agent is fermented.

80. The method according to any one of claims 57 to 79, wherein the pH of the product is approximately pH 2.5 to approximately pH 7.

81. The method according to any one of claims 57 to 80, wherein the first taste modifier component has a concentration of about 1 mM to about 10 mM, and the second taste modifier component has a concentration of about 1 mM to about 10 mM.

82. The method according to claim 81, wherein the first taste modifier component has a concentration of about 1 mM to about 5 mM, and the second taste modifier component has a concentration of about 1 mM to about 5 mM.

83. The method according to any one of claims 57 to 82, wherein the first anion is selected from citric acid, chloride, phosphoric acid, carbonic acid, sulfuric acid, and combinations thereof.

84. The method according to claim 83, wherein the first anion is selected from citric acid, sulfuric acid, chloride, and combinations thereof.

85. The method according to any one of claims 57 to 84, wherein the second anion is selected from citric acid, chloride, phosphoric acid, carbonic acid, sulfuric acid, and combinations thereof.

86. The method according to claim 85, wherein the second anion is selected from citric acid, sulfuric acid, chloride, and combinations thereof.

87. The method according to any one of claims 57 to 86, wherein the third taste-modifying agent component is concentrated to a concentration of about 1 mM to about 25 mM.

88. The method according to claim 87, wherein the third taste-modifying agent component has a concentration of about 1 mM to about 15 mM.

89. The method according to claim 87, wherein the third taste-modifying agent component is concentrated to a concentration of about 5 mM to about 15 mM.

90. The method according to any one of claims 57 to 89, wherein the third anion is selected from citric acid, chloride, phosphoric acid, carbonic acid, sulfuric acid, and combinations thereof.

91. The method according to claim 90, wherein the third anion is selected from citric acid, sulfuric acid, chloride, and combinations thereof.

92. The method according to any one of claims 57 to 91, wherein the concentration of the first taste modifier component is about 0.1 mM to about 5 mM, the concentration of the second taste modifier component is about 0.1 mM to about 5 mM, and the concentration of the third taste modifier component is about 0.1 mM to about 25 mM.

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