Uses and methods of 1,3-propanediol to improve taste and / or off-flavors.

Abstract

The present invention provides a method for improving the taste and / or off-flavor of food, beverages, and confectionery, particularly nutritional drinks and energy shots. [Solution] A method for improving the taste and / or off-flavor of a food, beverage, confectionery, or concentrate composition includes the step of obtaining a food, beverage, confectionery, or concentrate composition containing two or more acidic additives, bittering additives, and sweeteners. The method also includes the step of adding 1,3-propanediol to a food, beverage, confectionery, or concentrate composition to form a flavorful composition, wherein the flavorful composition has an improved taste and / or off-flavor compared to a food, beverage, confectionery, or concentrate composition that does not contain 1,3-propanediol.

Description

Technical Field

[0001] Cross - Reference to Related Applications This application claims priority to U.S. Provisional Application No. 62 / 929,444, filed November 1, 2019, the content of which is hereby incorporated by reference in its entirety.

[0002] The present disclosure relates to the fields of beverages, foods, confections, and concentrates, and provides compositions having improved taste and / or off - taste profiles for preparations having high concentrations of intense sweet, bitter, and sour additives.

Background Art

[0003] Many beverages, foods, confections, and concentrates that provide energy and / or certain claimed health benefits tend to have high concentrations of sweet, bitter, and / or sour additives. However, any of the high concentrations of sweet, bitter, off - taste, and / or sour additives are well known to produce off - taste, off - odor, and / or unpleasant taste profiles.

[0004] For example, energy drinks are popular, with sales totaling several billion dollars annually. In 2018, the best-selling energy drinks in the US were 5-HOUR ENERGY® shot (Living Essentials LLC); RED BULL® Energy Drink and Sugarfree drink (Red Bull North America, Inc.); MONSTER ENERGY®, MONSTER ENERGY ZERO ULTRA®, and NOS® drinks (Monster Beverage Corp.); and ROCKST® Energy Drink (Rockstar, Inc.). Energy drinks include 2 to 2.5-ounce "shots" of soda, juice, coffee, or concentrate, and powders that can be mixed with water or other beverages. The advertised energy, alertness, and / or physical performance enhancement comes primarily from large amounts of caffeine, which is present in approximately 70 to 240 mg per 16-oz drink and 113 to 200 mg per energy shot. Other nutritional drink additives include guarana, taurine, ginseng, vitamin B, glucuronolactone, yohimbe, carnitine, flavorings (e.g., bitter orange), malic acid, citric acid, and sweeteners. However, the unpleasant taste of nutritional drinks limits the enjoyment consumers have of these products.

[0005] The unpleasant taste of energy drinks stems from high concentrations of bittering additives that produce extreme bitterness (e.g., caffeine); sweeteners that provide extreme sweetness; acidifying additives that provide extreme sourness; and other potentially unpleasant or off-flavoring additives, such as vitamin B, taurine, and creatine. Attempts to reduce or mask the unpleasant taste include, for example, the addition of stronger flavorings and sweeteners. However, these attempts have been unsuccessful. Furthermore, flavorings used to mask unpleasant and / or off-flavors are typically expensive additives that add to the cost of producing energy drinks. Sweeteners pose similar problems. The addition of sugar is undesirable to many consumers who are focused on limiting their sugar and / or calorie intake. However, high concentrations of artificial sweeteners, in particular, have a distinctive sweet taste quality that they themselves are perceived as off-flavored, metallic, or unpleasant.

[0006] Attempts to reduce bitterness and bitter aftertaste with less flavored compounds include the use of hydroxyflavones, such as naringenin, eriodictiol, homoeriodictiol, eriodictiol-7-methyl ether, and eriodictiol-5-methyl ether, as described in U.S. Patent No. 8,685,436 by Ley et al. For example, 0.05% homoeriodictiol disodium salt reduced the perceived bitterness of black tea. However, the effects of these hydroxyflavones have only been studied up to 500 ppm and have not been shown to mask the bitter flavor of foods, beverages, and confectionery with higher concentrations of caffeine or complex mixtures.

[0007] Backes et al.'s U.S. Patent No. 9,545,119 specifically concerns the use of vanillyl lignans as taste modifiers to reduce or mask unpleasant bitter, astringent, and / or metallic taste impressions. Backes et al. demonstrated that vanillyl lignans reduce the bitterness of solutions containing 500 ppm caffeine, 300 ppm theobromine, 250 ppm salicin, 5 ppm quinine hydrochloride dihydrate, or 100 ppm naringin. However, Backes et al. do not address the use of vanillyl lignans to reduce the bitterness of compositions containing more than 500 ppm caffeine. Furthermore, while Backes uses 1,2-propylene glycol as a carrier, Backes et al. do not recognize that 1,2-propylene glycol can also alter taste impressions.

[0008] U.S. Patents 9,408,406, 9,883,691, 10,201,176, and 10,238,135 disclose food or beverage prepared with 1,3-propanediol having an altered flavor profile. [Overview of the Initiative] [Problems that the invention aims to solve]

[0009] Therefore, there remains a need for compositions and methods to improve the taste and / or off-flavor of foods, beverages, and confectionery, particularly nutritional drinks and energy shots. [Means for solving the problem]

[0010] In some embodiments, the present disclosure relates to a method for improving the taste and / or off-flavor of food, beverage, confectionery or concentrate compositions. The present invention relates to a method comprising the steps of: A. obtaining a food, beverage, confectionery, or concentrate composition comprising two or more acidic additives in an amount of approximately 3,000 ppm to approximately 15,000 ppm, bittering additives in an amount of approximately 250 ppm to approximately 4,000 ppm, and sweeteners in an amount of approximately 600 ppm to approximately 3,000 ppm; and B. adding a certain amount of 1,3-propanediol, in some embodiments, biologically produced 1,3-propanediol in an amount of approximately 10 ppm to approximately 2,500 ppm, to the food, beverage, confectionery, or concentrate composition to form a flavorful composition, wherein the flavorful composition, upon addition, has an improved taste and / or off-flavor compared to a food, beverage, confectionery, or concentrate composition that does not contain the aforementioned amount of 1,3-propanediol, or in some embodiments, biologically produced 1,3-propanediol.

[0011] In one embodiment, biologically produced 1,3-propanediol exhibits ultraviolet absorption of less than approximately 0.200 at 220 nm, less than approximately 0.075 at 250 nm, and less than approximately 0.075 at 275 nm.

[0012] In further embodiments, the biologically produced 1,3-propanediol has a "b" color value of less than about 0.15 and an absorbance of less than about 0.050 at 275 nm.

[0013] In one embodiment, the biologically produced 1,3-propanediol has a peroxide concentration of less than about 10 ppm.

[0014] In another embodiment, the biologically produced 1,3-propanediol has a total organic impurity concentration of less than about 400 ppm, less than about 300 ppm, or less than about 150 ppm.

[0015] In further embodiments, one or more acidic additives are malic acid, citric acid, or a combination thereof.

[0016] In one embodiment, one or more sweeteners are sucralose, glucose, sugar, acesulfame potassium, aspartame, erythritol, high fructose corn syrup, or a combination thereof.

[0017] In one embodiment, one or more bittering additives are caffeine, caffeine-containing raw materials, or a combination thereof.

[0018] In another embodiment, the food, beverage, confectionery, or concentrate composition further comprises vitamins selected from the group consisting of vitamin A, vitamin C, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B7, vitamin B6, vitamin B9, vitamin B12, and combinations thereof. In some embodiments, the food, beverage, confectionery, or concentrate composition may include "vitamin-like" additives, such as choline and carnitine.

[0019] In further embodiments, the food, beverage, confectionery, or concentrate composition contains about 60 ppm to about 2,500 ppm of 1,3-propanediol, about 7,500 ppm to about 12,500 ppm of malic acid, about 2,000 ppm to about 4,000 ppm of caffeine, and about 600 ppm to about 3,000 ppm of sucralose. In further embodiments, the food, beverage, confectionery, or concentrate composition contains about 100 ppm to about 2,500 ppm of 1,3-propanediol, about 3,000 ppm to about 7,000 ppm of citric acid, about 500 ppm to about 1,000 ppm of caffeine, and about 600 ppm to about 3,000 ppm of sucralose.

[0020] In some embodiments, the present disclosure relates to a food, beverage, confectionery or concentrate composition comprising about 10 ppm to about 5,000 ppm of 1,3-propanediol, in some embodiments a biologically produced 1,3-propanediol, and two or more of the following: about 5,000 ppm to about 15,000 ppm of an acidic additive, about 250 ppm to about 4,000 ppm of a bittering additive, and about 600 ppm to about 3,000 ppm of a sweetener.

[0021] In some embodiments of the food, beverage, confectionery or concentrate composition, the biologically produced 1,3 - propanediol exhibits ultraviolet absorption of less than about 0.200 at 220 nm, less than about 0.075 at 250 nm, and less than about 0.075 at 275 nm.

[0022] In other embodiments of the food, beverage, confectionery or concentrate composition, the biologically produced 1,3 - propanediol has a "b" lightness of less than about 0.15 and an absorbance of less than about 0.050 at 275 nm.

[0023] In further embodiments of the food, beverage, confectionery or concentrate composition, the biologically produced 1,3 - propanediol has a peroxide concentration of less than about 10 ppm.

[0024] In one embodiment of the food, beverage, confectionery or concentrate composition, the biologically produced 1,3 - propanediol has a concentration of total organic impurities of less than about 400 ppm, less than about 300 ppm, or less than about 150 ppm.

[0025] In another embodiment of the food, beverage, confectionery or concentrate composition, the acidulant is malic acid, citric acid or a combination thereof.

[0026] In one embodiment, the bittering agent is caffeine, a caffeine - containing ingredient or a combination thereof.

[0027] In further embodiments of the food, beverage, confectionery or concentrate composition, the sweetener is sucralose, sucrose, glucose, sugar, acesulfame potassium, aspartame, erythritol, isomerized sugar or a combination thereof.

[0028] In another embodiment, the food, beverage, confectionery, or concentrate composition further comprises vitamins selected from the group consisting of vitamin A, vitamin C, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B7, vitamin B6, vitamin B9, vitamin B12, and combinations thereof. In some embodiments, the food, beverage, confectionery, or concentrate composition may include "vitamin-like" additives, such as choline and carnitine.

[0029] In further embodiments, the food, beverage, confectionery, or concentrate composition comprises about 100 ppm to about 2,500 ppm of 1,3-propanediol, about 7,500 ppm to about 12,500 ppm of malic acid, about 2,000 ppm to about 4,000 ppm of caffeine, and about 600 ppm to about 3,000 ppm of sucralose.

[0030] In further embodiments, the food, beverage, confectionery, or concentrate composition contains about 100 ppm to about 2,500 ppm of 1,3-propanediol, about 3,000 ppm to about 7,000 ppm of citric acid, about 500 ppm to about 1,000 ppm of caffeine, and about 600 ppm to about 3,000 ppm of sucralose.

[0031] In some embodiments, the present disclosure relates to the use of 1,3-propanediol, in some embodiments biologically produced 1,3-propanediol, to improve the taste and / or off-flavor of a food, beverage, confectionery or concentrate composition comprising two or more acidic additives in about 5,000 ppm to about 15,000 ppm, bittering additives in about 250 ppm to about 4,000 ppm, and sweeteners in about 600 ppm to about 3,000 ppm, wherein the 1,3-propanediol, in some embodiments biologically produced 1,3-propanediol, is present in the composition in a concentration of about 10 ppm to about 2,500 ppm.

[0032] In one embodiment of such use, the biologically produced 1,3-propanediol exhibits ultraviolet absorption of less than approximately 0.200 at 220 nm, less than approximately 0.075 at 250 nm, and less than approximately 0.075 at 275 nm. In another embodiment, the biologically produced 1,3-propanediol has a "b" lightness of less than approximately 0.15 and an absorbance of less than approximately 0.050 at 275 nm. In a further embodiment, the biologically produced 1,3-propanediol has a peroxide concentration of less than approximately 10 ppm.

[0033] In another embodiment of the use described herein, the biologically produced 1,3-propanediol has a total organic impurity concentration of less than about 400 ppm, and the biologically produced 1,3-propanediol has a total organic impurity concentration of less than about 300 ppm.

[0034] In a further embodiment of use, the biologically produced 1,3-propanediol has a total organic impurity concentration of less than about 150 ppm.

[0035] In further embodiments of use, 1,3-propanediol is obtained by biological or chemical supply.

[0036] In one embodiment, the acidity additive is malic acid, citric acid, or a combination thereof.

[0037] In one embodiment, the sweetener is sucralose, glucose, sugar, acesulfame potassium, aspartame, erythritol, isomerized sugar, or a combination thereof.

[0038] In one embodiment, the bittering additive is caffeine, a caffeine-containing ingredient, or a combination thereof.

[0039] In one embodiment, the composition further comprises a vitamin selected from the group consisting of vitamin A, vitamin C, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B7, vitamin B6, vitamin B9, vitamin B12, and combinations thereof. In some embodiments, the composition further comprises "vitamin-like" additives, such as choline, carnitine, myo-inositol, para-aminobenzoic acid, and lipoic acid.

[0040] In one embodiment, the composition contains about 10 ppm to about 2,500 ppm of 1,3-propanediol, about 7,500 ppm to about 12,500 ppm of malic acid, about 2,000 ppm to about 4,000 ppm of caffeine, and about 600 ppm to about 3,000 ppm of sucralose.

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

[0042] In some embodiments, the present disclosure relates to a method for modifying the taste impression of a food, beverage, confectionery or concentrate composition, comprising the step of incorporating about 10 ppm to about 10,000 ppm of 1,3-propanediol, in some embodiments, biologically produced 1,3-propanediol, into the food, beverage, confectionery or concentrate composition. In some embodiments, the food, beverage, confectionery or concentrate contains about 75 ppm to about 1,000 ppm of 1,3-propanediol.

[0043] In some embodiments, the Disclosure relates to a method for improving the palatability of a food, beverage, confectionery or concentrate composition containing a large amount of bittering additive, comprising the steps of: incorporating into the composition about 10 ppm to about 10,000 ppm of 1,3-propanediol, in some embodiments bio-produced 1,3-propanediol; and reducing the amount of bittering additive in the composition. In some embodiments, the composition contains about 250 ppm to about 4,000 ppm of bittering additive. In some embodiments, the amount of bittering additive in the composition is reduced by at least 5%, at least 10%, at least 20%, at least 30%, at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, or at least 95%.

[0044] In some embodiments, the composition contains about 60 ppm to about 2,500 ppm of 1,3-propanediol, about 75 ppm to about 1,250 ppm of 1,3-propanediol, or about 900 ppm to about 1,100 ppm of 1,3-propanediol. In some embodiments, the improved mouthfeel is a reduction in roughness. In some embodiments, the improved mouthfeel is a reduction in astringency. In some embodiments, the improved mouthfeel is a reduction in dry aftertaste. In some embodiments, the composition contains an acidity additive and / or a sweetener. In some embodiments, the bitterness additive is caffeine and / or a caffeine-containing ingredient.

[0045] Another embodiment is a method for improving the taste of a food, beverage, confectionery or concentrate composition containing about 10 ppm to about 2,500 ppm of 1,3-propanediol, in some embodiments bio-produced 1,3-propanediol, comprising the steps of obtaining an improved food, beverage, confectionery or concentrate composition containing about 10 ppm to about 2,500 ppm of 1,3-propanediol, in some embodiments bio-produced In some embodiments, the acidity additive in the improved food, beverage, confectionery, or concentrate composition is present in an amount less than 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or 50% of the amount of the acidity additive in the control food, beverage, confectionery, or concentrate composition. In some embodiments, the sweetener in the improved food, beverage, confectionery, or concentrate composition is present in an amount less than 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or 50% of the amount of the acidity additive in the control food, beverage, confectionery, or concentrate composition. In some embodiments, the amount of acidity additive in the improved food, beverage, confectionery, or concentrate composition ranges from about 3,000 ppm to about 15,000 ppm. In some embodiments, the amount of sweetener in the improved food, beverage, confectionery, or concentrate composition ranges from about 600 ppm to about 3,000 ppm. In some embodiments, the acidity additive is maleic acid. In some embodiments, the sweetener is sucralose.In some embodiments, the improved food, beverage, confectionery or concentrate composition and the control food, beverage, confectionery or concentrate composition contain substantially the same amount of bittering additive, in some embodiments the bittering additive is caffeine, and in some embodiments the bittering additive is present in a range of about 250 ppm to about 4,000 ppm. [Brief explanation of the drawing]

[0046] [Figure 1] This figure illustrates the graph of the average perceived scores (n=24) for all traits measured in Example 2. *Significantly different at p≦0.1 (90% confidence). **Significantly different at p≦0.05 (95% confidence). ***Significantly different at p≦0.01 (99% confidence). [Figure 2] This figure illustrates the bar graphs of the average perceived scores (n=24) for all traits measured in Example 2. *Significantly different at p≦0.1 (90% confidence). **Significantly different at p≦0.05 (95% confidence). ***Significantly different at p≦0.01 (99% confidence). The left bar graph shows the results without bioPDO, and the right bar graph shows the results with bioPDO. [Figure 3] This figure illustrates the graph of the average perceived scores (n=24) for all traits measured in Example 3. *Significantly different at p≦0.1 (90% confidence). **Significantly different at p≦0.05 (95% confidence). ***Significantly different at p≦0.01 (99% confidence). [Figure 4] This figure illustrates the bar graphs of the average perceived scores (n=24) for all traits measured in Example 3. *Significantly different at p≦0.1 (90% confidence). **Significantly different at p≦0.05 (95% confidence). ***Significantly different at p≦0.01 (99% confidence). The left bar graph shows the results without bioPDO, and the right bar graph shows the results with bioPDO. [Figure 5] This figure illustrates the graph of the average perceived scores (n=24) for all traits measured in Example 4. *Significantly different at p≦0.1 (90% confidence). **Significantly different at p≦0.05 (95% confidence). ***Significantly different at p≦0.01 (99% confidence). [Figure 6] This figure illustrates the bar graphs of the average perceived scores (n=24) for all traits measured in Example 4. *Significantly different at p≦0.1 (90% confidence). **Significantly different at p≦0.05 (95% confidence). ***Significantly different at p≦0.01 (99% confidence). The left bar graph shows the results without bioPDO, and the right bar graph shows the results with bioPDO. [Figure 7] This figure illustrates the characteristics of the energy shot prototype samples (n=24) in Example 6 in a graph. Significant differences are observed at p≦0.1 (90% confidence), **significant differences at p≦0.05 (95% confidence), and ***significant differences at p≦0.01 (99% confidence). The left bar graph shows samples without bioPDO, and the right bar graph shows samples with bioPDO. [Figure 8] This figure illustrates the characteristics of the BANG prototype samples (n=24) in Example 6 in a graph. Significant differences are observed at p≦0.1 (90% confidence), **significant differences at p≦0.05 (95% confidence), and ***significant differences at p≦0.01 (99% confidence). The left bar graph shows the case without bioPDO, and the right bar graph shows the case with bioPDO. [Figure 9] This figure illustrates the characteristics of the 5HE prototype samples (n=24) in Example 6 in a graph. Significant differences are observed at p≦0.1 (90% confidence), **significant differences at p≦0.05 (95% confidence), and ***significant differences at p≦0.01 (99% confidence). The left bar graph shows samples without bioPDO, and the right bar graph shows samples with bioPDO. [Modes for carrying out the invention]

[0047] The inventors have discovered that 1,3-propanediol, and in some embodiments, biologically produced 1,3-propanediol, can improve the taste and / or off-flavor of foods, beverages, and confectionery.

[0048] As used herein, the terms “taste” and “flavor” are not interchangeable under the professional chemical, biological, neuroscientific, and medical views on taste. “Taste” is the perception resulting from the stimulation of taste nerves via taste receptors, or the salty, sour, bitter, sweet, umami, and fatty tastes, respectively, which are known as chemical detection systems. The term “flavor” is based primarily on the complex and varied aromas from any aromatic or volatile compound, perceived mainly through the sense of smell. See, for example, Mourtisen, Flavour (2015) 4:18 and Smith, Nature (2012) 486:S6. Taste can influence the perception of aromatic / volatile substances through cognitive and / or physicochemical mechanisms (see, for example, Tournier et al., Food 2007, 1(2)246:257).

[0049] As used herein, “flavor modifier” or “flavor modifier” refers to a taste compound that positively affects the perception of other flavor additives and / or off-flavor additives in food, beverage, confectionery, or concentrate. For example, undesirable tastes with off-flavor additives, such as bitterness, sourness, umami, sweetness, saltiness, licorice, fat, burning, irritation, coolness, and metallic notes, can be masked by a flavor modifier. In another example, the mouthfeel can be improved. In yet another example, the lingering of off-flavors can be reduced. In yet another example, the onset of off-flavors can be reduced. In yet another example, the onset of flavor can be improved.

[0050] As used herein, “sweetener” refers to a substance that, when present in a food, beverage, confectionery, or concentrate, provides detectable sweetness. Therefore, as used herein, “amount of sweetening” refers to the amount of a compound required to provide detectable sweetness when present in a food, beverage, confectionery, or concentrate. Sweeteners may be natural, synthetic, or a combination thereof. Sweeteners may be salts of a compound, acids of a compound, or the presence of salts and / or acids is absent.

[0051] As used herein, “concentrate” means a liquid or powdered composition that can be diluted with a water-soluble drinking liquid or dry bulk powder to prepare a finished product. This also refers to a preceding form of a beverage or food, or “syrup” or “drinking syrup,” from which a fluid, typically water or other diluent, has been removed. This is then added to form instant high-concentration beverages or “drinks” or “energy shots,” and instant high-concentration foods or “foods” or “seasonings.” Typically, this can be a substance present in a unit volume of a mixture, meaning a significant amount of solute dissolved in a given solvent or solution, up to about 2, 3, 4, 5, 6, 7, 8, 9, or 10 times, or more. An exemplary concentrate is “freeze-concentrated” orange juice. Its undiluted concentrate has a much stronger flavor and acidity, and is sweeter than regular diluted juice.

[0052] As used herein, “high concentration” and “large quantity” refer to a large quantity of a substance that, when present in a food, beverage, confectionery, or concentrate, produces a noticeable or strong detectable taste. A non-limiting example of high concentration is a superconcentrated additive product which includes any concentrate that exceeds the normal taste threshold used in concentrated foods, beverages, and confectionery, such as nutritional drinks, protein drinks, energy shots, and protein shots. Normal or acceptable taste qualities may be found at low to moderate taste thresholds, while a range of taste intensity found at moderate to mild, strong to extreme, and unpleasant off-flavor thresholds is considered high concentration. Each taste additive may have different taste thresholds and intensity levels over time. For example, a typical lemon-lime soda contains about 1,700 ppm of citric acid, which produces a normal sourness in the presence of a sweetener with a normal sweetness concentration or about 10% or less of sweetness equivalent, or even in ordinary water. Any additional amount of citric acid will lower the pH of the soda and increase the intensity of the sourness, ranging from low, normal, mild, or moderate off-flavors to moderate, strong, extreme, or unpleasant off-flavors. Another example is grapefruit juice with a strong bitterness, which actually contains about 300 ppm of naringin (a bittering additive). A further example is the sucrose equivalence of 10% sucrose equivalence, such as extremely strong sweetness, or 800 ppm of sucralose (in the lower range of claims) versus about 225 ppm of sucralose in water.

[0053] As used herein, “off-taste” refers to an unpleasant and / or unacceptable taste quality / perception. Non-exclusive examples of off-taste include soapy taste, chemical taste, medicinal taste, bitterness, strong sourness, strong saltiness, heavy mouthfeel, rough mouthfeel, strong sweetness, sticky taste, coating taste, astringency, dry taste, dry aftertaste, strong savory taste, strong greasy taste, metallic taste, coldness, or numbness of the tongue or mouth that subsides with significant exposure to water or food and / or over time. Off-taste may also be caused by other tastes present in the food, beverage, confectionery or concentrate that do not diminish its intensity, or that diminish it with time or temperature. In some cases, off-taste may result in taste quality such as delayed taste onset, rapid taste onset, unbalanced taste quality, maximal intensity response of different tastes over time, taste adaptation problems, lingering aftertaste, carryover taste, or recurring taste. There are six basic tastes: bitter, sweet, sour, salty, fatty, and umami. Bitterness is the most commonly associated taste.

[0054] As used herein, the terms “about” or “approximately” mean within 20%, 19%, 18%, 17%, 16%, 15%, 14%, 13%, 12%, 11%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.9%, 0.8%, 0.7%, 0.6%, 0.5%, 0.4%, 0.3%, 0.2%, or 0.1% of a given value or range, or less than or greater than such values.

[0055] The term “including” is intended to include embodiments that are encompassed by the terms “essentially consisting of” and “consisting of.” Similarly, the term “essentially consisting of” is intended to include embodiments that are encompassed by the term “consisting of.”

[0056] Since the food, beverage, confectionery, or concentrate compositions obtained according to the methods of this disclosure are not limited, it should be recognized that the step of adding 1,3-propanediol, or in some embodiments, biologically produced 1,3-propanediol, to a food, beverage, confectionery, or concentrate composition can be achieved by any preferred method for each specific food, beverage, confectionery, or concentrate composition. For example, 1,3-propanediol, or in some embodiments, biologically produced 1,3-propanediol, may be added directly to a beverage, or mixed, for example, by stirring. In one embodiment, 1,3-propanediol, or in some embodiments, biologically produced 1,3-propanediol, may be added as an aqueous solution or in a mixture with an aqueous solution of another additive, such as isomerized sugar, simple syrup, agave nectar, or sweetener, such as sucralose, glucose, sugar, acesulfame potassium, aspartame, erythritol, isomerized sugar, or a combination thereof. These additive methods may be suitable for preparing beverages such as fruit juices, juice punches, concentrates, dilutions, "ades," and sodas.

[0057] First, the inventors demonstrated that 1,3-propanediol, and in some embodiments, biologically produced 1,3-propanediol, improves the taste and / or off-flavor of commercial nutritional drinks. Surprisingly, the taste and / or off-flavor of solutions was improved by including 1,3-propanediol, and in some embodiments, biologically produced 1,3-propanediol, in aqueous solutions containing two or more of the following: about 250 ppm to about 4,000 ppm of bittering additives, about 3,000 ppm to about 15,000 ppm of acidic additives, and about 600 ppm to about 3,000 ppm of sweeteners.

[0058] Further embodiments of the compositions and methods disclosed herein are shown in the following description.

[0059] In addition to improving taste and / or off-flavor, 1,3-propanediol, or in some embodiments, biologically produced 1,3-propanediol, can modulate the taste impression of food, beverage, confectionery, or concentrate compositions. As used herein, the term “modulate the taste impression” means altering at least one aspect of the perceptual description obtained using the methods described in the Examples, compared to a composition that does not contain any 1,3-propanediol. In other embodiments, 1,3-propanediol, or in some embodiments, biologically produced 1,3-propanediol, can mask or reduce one or more tastes reported in the perceptual description, compared to the perceptual description of a food, beverage, confectionery, or concentrate composition that does not contain any 1,3-propanediol.

[0060] In one embodiment, 1,3-propanediol, and in some embodiments, bio-produced 1,3-propanediol, can be added to juice. For example, 1,3-propanediol, and in some embodiments, bio-produced 1,3-propanediol, has been found to reduce the bitterness and increase the sweetness of grapefruit juice. For example, orange juice containing bio-produced 1,3-propanediol is less bitter and slightly sweeter than orange juice without bio-produced 1,3-propanediol. In another non-limiting example, the inclusion of 1,3-propanediol in cranberry juice reduced both the bitterness and sweetness of the cranberry juice. Other suitable beverage compositions include coffee, cocoa, tea (e.g., black tea, green tea, oolong tea), or kombucha.

[0061] In one embodiment, 1,3-propanediol, or in some embodiments, biologically produced 1,3-propanediol, may be added to milk, which may be further mixed with coffee, espresso, or tea. In another embodiment, milk containing 1,3-propanediol, or in some embodiments, biologically produced 1,3-propanediol, may be used to make cheese, yogurt, kefir, butter, pudding, custard, ice cream, or other dairy products. In the case of yogurt, 1,3-propanediol, or in some embodiments, biologically produced 1,3-propanediol, may be mixed with the yogurt after it has been cultured, rather than before the culture step.

[0062] In one embodiment, 1,3-propanediol, or in some embodiments, biologically produced 1,3-propanediol, is added to the fruit by immersing it in an aqueous liquid or syrup containing 1,3-propanediol, or in some embodiments, biologically produced 1,3-propanediol. The fruit may be whole (e.g., berries), pitted (e.g., cherries, peaches, nectarines, plums), peeled (e.g., citrus fruits), and / or sliced. In one embodiment, 1,3-propanediol, or in some embodiments, biologically produced 1,3-propanediol, is added to brine used for pickling fruits, vegetables, or meat. In one embodiment, the fruits or vegetables are washed, and 1,3-propanediol, or in some embodiments, biologically produced 1,3-propanediol, is added to the fruits or vegetables by spraying them with a water or ethanol-based solution containing 1,3-propanediol, or in some embodiments, biologically produced 1,3-propanediol (e.g., a fruit or vegetable salad). In one embodiment, 1,3-propanediol, or in some embodiments, biologically produced 1,3-propanediol, is added to jam or jelly, such as orange marmalade, before or after cooking.

[0063] In one embodiment, 1,3-propanediol, and in some embodiments, bio-produced 1,3-propanediol, may be added to coatings or doughs before baking to make bakery products. In one embodiment, 1,3-propanediol, and in some embodiments, bio-produced 1,3-propanediol, may be added to foods used to make chips or crackers.

[0064] In one embodiment, a flavorful composition is produced by adding 1,3-propanediol, and in several embodiments, biologically produced 1,3-propanediol, to a food, beverage, confectionery, or concentrate. As used herein, the term “flavorful composition” means a food, beverage, confectionery, or concentrate composition containing at least one of the following chemical components at a subthreshold concentration: bitter, sour, fatty, salty, umami, or sweet. It should be recognized that both the subthreshold and detection threshold concentrations for chemicals vary widely from person to person. SJK Russell & J. Roper, A Complex Relationship among Chemical Concentration, Detection Threshold, and Supra-threshold Intensity of Bitter Compounds, 32(3) CHEMICAL SENSES pp. 245-253 (March 1, 2007). Preferred methods for obtaining a description of the perception are shown in the examples.

[0065] In one embodiment, 1,3-propanediol, and in some embodiments, bio-produced 1,3-propanediol, may be added to dessert or savory sauces to create a more palatable composition. For example, dessert sauces, such as chocolate, caramel, butterscotch, strawberry, cherry, pineapple, or other fruit flavorings, may contain 1,3-propanediol, and in some embodiments, bio-produced 1,3-propanediol. The addition of 1,3-propanediol is expected to reduce the amount of sugar and / or sweetener needed to balance the bitterness of chocolate and the tartness of fruit. Furthermore, if such syrups are made with sweeteners such as sucralose, acesulfame potassium, aspartame, or erythritol, 1,3-propanediol, and in some embodiments, bio-produced 1,3-propanediol, is expected to reduce the metallic or off-flavor commonly perceived in those sweeteners. Savory sauces suitable for mixing with 1,3-propanediol, or in some embodiments, biologically produced 1,3-propanediol, include barbecue sauce, teriyaki sauce, oyster sauce, spice sauce, and other sauces having high concentrations of sweet, salty, umami, and / or acidic additives.

[0066] In one embodiment, 1,3-propanediol, and in some embodiments, bio-produced 1,3-propanediol, is added to confectionery, such as chocolate, chewing gum, sour soft candies, and sour hard candies. While we do not wish to be bound by any particular hypothesis, we assume that by adding 1,3-propanediol, and in some embodiments, bio-produced 1,3-propanediol, to chocolate, the bitterness of theobromine and other chocolate alkaloids is neutralized or masked, and the amount of sugar or other sweeteners needed to balance the taste of the chocolate is reduced. Chewing gum contains sweeteners commonly found to have a metallic or off-flavor, such as sucralose, acesulfame potassium, aspartame, or erythritol, and therefore, by adding 1,3-propanediol, and in some embodiments, bio-produced 1,3-propanediol, to chewing gum, it is expected that the perception of off-flavors caused by these sweeteners will be masked or reduced.

[0067] In some embodiments, the food, beverage, confectionery, or concentrated product comprises 1,3-propanediol, in some embodiments, bio-produced 1,3-propanediol, and sweeteners and acidulants. In some embodiments, the food, beverage, confectionery, or concentrated product comprises 1,3-propanediol, in some embodiments, bio-produced 1,3-propanediol, and sweeteners and bittering additives. In some embodiments, the food, beverage, confectionery, or concentrated product comprises 1,3-propanediol, in some embodiments, bio-produced 1,3-propanediol, and acidulants and bittering additives. In some embodiments, the food, beverage, confectionery, or concentrated product comprises 1,3-propanediol, in some embodiments, bio-produced 1,3-propanediol, and sweeteners, acidulants and bittering additives.

[0068] One embodiment relates to a method for improving the mouthfeel of a food, beverage, confectionery or concentrate composition containing a certain amount of bittering additive, comprising the steps of incorporating 1,3-propanediol, in some embodiments, biologically produced 1,3-propanediol, into the composition, and reducing the amount of bittering additive in the composition. "Mouthfeel" means the sensation produced in the mouth by the food, beverage, confectionery or concentrate. Tactile sensation conveys the first impression of size, form and texture due to pressure and contact in the mouth. Exemplary sensations include sharp, stinging sensations (e.g., from chili peppers and garlic), coating sensations (e.g., from ice cream and yogurt), cold sensations (e.g., from ice cubes and menthol), dryness (e.g., from crackers and breakfast cereals), pursing sensations (e.g., from citrus slices and vinaigrette salad dressings), irritation (e.g., from oleocanthal or ginger in extra virgin olive oil), stinging sensations (e.g., from carbonated drinks and some candies / gums), tear-inducing sensations (e.g., from chopped onions and chili seeds), and warming sensations (e.g., from coffee or tea and soup). See, for example, Marcus JB, Aging, Nutrition and Taste, Chp. 7, Flavor Enhancement Techniques, pp. 207-247 (2019).

[0069] Improving mouthfeel, in some embodiments, refers to improving a rough mouthfeel. A "rough" mouthfeel means a harsh, stinging mouthfeel. A rough mouthfeel may be due to any of the exemplary sensations described above. In some embodiments, a rough mouthfeel is due to bittering additives in the food, beverage, confectionery, or concentrate composition, and in some embodiments, a rough mouthfeel is due to caffeine.

[0070] Improving mouthfeel, in some embodiments, refers to improving a bitter mouthfeel. A "bitter" mouthfeel is a combination of dryness, pursing, and shrinking sensations in the oral cavity that cause contraction of body tissues. A bitter mouthfeel may be caused by any of the exemplary sensations described above. In some embodiments, a bitter mouthfeel is caused by bittering additives in the food, beverage, confectionery, or concentrate composition, and in some embodiments, a bitter mouthfeel is caused by caffeine.

[0071] Improving mouthfeel, in some embodiments, refers to improving the dry after-feel. "Dry after-feel" means the sensation of dryness remaining in the mouth. The dry after-feel may be due to any of the exemplary sensations described above. In some embodiments, the dry after-feel is due to bittering additives in the food, beverage, confectionery, or concentrate composition, and in some embodiments, the dry after-feel is due to caffeine.

[0072] Some embodiments relate to methods for improving taste, off-flavor, and the taste and off-flavor of a food, beverage, confectionery, or concentrate composition, comprising the step of obtaining an improved food, beverage, confectionery, or concentrate composition containing less acidic additive and / or less sweetener compared to a control food, beverage, confectionery, or concentrate composition containing (a) a certain amount of 1,3-1,3-propanediol, in some embodiments, bio-produced 1,3-propanediol, and (b) substantially the same amount of 1,3-propanediol, in some embodiments, bio-produced 1,3-propanediol, a certain amount of acidic additive and a certain amount of sweetener. In some embodiments, the acidity additive in the improved food, beverage, confectionery, or concentrate composition is at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42% of the amount of acidity additive in the control food, beverage, confectionery, or concentrate composition. They are present in amounts less than 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or 99%.In some embodiments, the sweetener in the improved food, beverage, confectionery, or concentrate composition is at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 4% of the amount of the acidity additive in the control food, beverage, confectionery, or concentrate composition. It is present in amounts less than 3%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or 99%. In some embodiments, the amount of 1,3-propanediol in the improved food, beverage, confectionery, or concentrate composition, and in some embodiments, the amount of bio-produced 1,3-propanediol, is the same as the amount of 1,3-propanediol in the control food, beverage, confectionery, or concentrate composition, and in some embodiments, the amount of bio-produced 1,3-propanediol. In some embodiments, the improved food, beverage, confectionery, or concentrate composition and the control food, beverage, confectionery, or concentrate composition contain substantially the same or the same amount of bittering additives, in some embodiments, the improved food, beverage, confectionery, or concentrate composition contains fewer bittering additives than the control food, beverage, confectionery, or concentrate composition, and in some embodiments, the improved food, beverage, confectionery, or concentrate composition contains more bittering additives than the control food, beverage, confectionery, or concentrate composition.

[0073] In some embodiments, improvements in taste and off-flavor in food, beverage, confectionery, or concentrate compositions are due to a reduction in the amount of acidic additives and / or sweeteners without changing or slightly changing the amount of 1,3-propanediol in the composition, in some embodiments, biologically produced 1,3-propanediol. In some embodiments, the improved taste is, for example, a reduction in sourness and / or an increase in sweetness, and the improvement in off-flavor, for example, a reduction in rough mouthfeel, is interconnected.

[0074] In some embodiments, by incorporating 1,3-propanediol, and in some embodiments bio-produced 1,3-propanediol, into a food, beverage, confectionery, or concentrate composition, the prominent sourness of the composition is amplified, but the prominent sweetness of the composition is reduced through the masking of bitterness (whether actual bitterness or bitterness reflecting an initial rough taste), (i) the sourness may be reduced to a level substantially the same as or better than that of a comparative composition lacking 1,3-propanediol, and / or (ii) the sweetness may be amplified to a level substantially the same as or better than that of a comparative composition lacking 1,3-propanediol, through a reduction in the amount of the acidity additive in the composition. In some embodiments, by incorporating 1,3-propanediol, in some embodiments bio-produced 1,3-propanediol, into a food, beverage, confectionery, or concentrate composition, the prominent sourness of the composition is amplified, but the prominent sweetness of the composition is reduced through the masking of bitterness (whether actual bitterness or bitterness reflecting an initial rough taste), (i) the sourness may be reduced to a level substantially similar to or better than that of a comparative composition lacking 1,3-propanediol, in some embodiments bio-produced 1,3-propanediol, and / or (ii) the sweetness may be amplified to a level substantially similar to or better than that of a comparative composition lacking 1,3-propanediol, in some embodiments bio-produced 1,3-propanediol, through a reduction in the amount of sweetener in the composition.In some embodiments, by incorporating 1,3-1,3-propanediol, and in some embodiments bio-produced 1,3-propanediol, into a food, beverage, confectionery, or concentrate composition, the prominent sourness of the composition is amplified, but the prominent sweetness of the composition is reduced through the masking of bitterness (whether actual bitterness or bitterness reflecting an initial rough taste), (i) the sourness may be reduced to a level substantially similar to or better than that of a comparative composition lacking 1,3-propanediol, and in some embodiments bio-produced 1,3-propanediol, and / or (ii) the sweetness may be amplified to a level substantially similar to or better than that of a comparative composition lacking 1,3-propanediol, and in some embodiments bio-produced 1,3-propanediol, through a reduction in the amount of acidity additives and sweeteners in the composition.

[0075] 1 1,3-propanediol "1,3-propanediol" or "PDO" refers to chemically or biologically produced 1,3-propanediol. The terms "biologically produced 1,3-propanediol," "bioPDO," "biologically produced, biodegradable 1,3-propanediol," "recycled-based 1,3-propanediol," "recycled-based biodegradable 1,3-propanediol," "biogenic," and "biologically produced 1,3-propanediol," as well as similar terms used herein, refer to 1,3-propanediol derived from the microbial metabolism of plant-derived sugars, composed of atmospheric carbon and not fossil fuel carbon.

[0076] When selecting food, beverage, and confectionery products, consumers consider product safety, environmental impact, the degree to which ingredients are natural, and the overall aesthetic quality of the product. Biologically produced 1,3-propanediol (e.g., Zemea® Propanediol from DuPont Tate & Lyle) is well-suited to meeting these consumer needs. High-purity 1,3-propanediol for incorporation into food, beverage, and confectionery compositions is obtained from fermentation-based processes. This is because the biodegradation of biologically produced 1,3-propanediol has less environmental impact than synthetically produced glycols, as it does not contribute to anthropogenic CO2 emissions into the atmosphere.

[0077] In some embodiments, 1,3-propanediol may be a biologically produced 1,3-propanediol, a chemically produced 1,3-propanediol, or a combination thereof.

[0078] 1.1 Environmental impacts Advantageously, biologically produced 1,3-propanediols may be biodegradable and have a zero (0) anthropogenic CO2 emission profile. The term “biodegradable” means the ability of a composition or compound to break down by living organisms into simple, stable compounds, such as carbon dioxide and water, in a relatively short time, e.g., less than a few years or months, as opposed to plastics. “Anthropogenic emission profile” means the anthropogenic CO2 emissions that contribute to the atmosphere when a compound or composition is biodegraded.

[0079] On the other hand, photosynthesis is the process of creating plants through the conversion of carbon dioxide (CO2) and water (H2O) into plant material through the action of sunlight, while biodegradation is the process of converting organic materials back into CO2 and H2O through the activity of living organisms. There are many published test methods for measuring the biodegradability of organic chemicals, such as glycols. One internationally recognized method is ASTM E1720-01, Standard Test Method for Determining Ready, Ultimate Biodegradability of Organic Chemicals in a Sealed Vessel CO2 Production Test. Chemicals that demonstrate 60% or better biodegradation in this test method are classified as easily biodegradable, meaning they biodegrade in most aerobic environments. All glycols mentioned in this document meet this standard.

[0080] Glycols, such as ethylene glycol, propylene glycol, 1,3-butylene glycol, and 2-methyl-1,3-propanediol, are biodegradable compounds useful in compositions ranging from cosmetics and personal care formulations to detergents and heat transfer compositions. While biodegradability is an important factor in protecting the environment, the biodegradation of glycols derived from fossil-based sources inevitably results in the release of previously fixed CO2 into the atmosphere. Therefore, although glycols are generally favored for biodegradability, the potential for global warming caused by fossil-based glycols during biodegradation is significant.

[0081] Carbon dioxide is the largest component of greenhouse gases in the atmosphere. Atmospheric carbon dioxide levels have risen by 50% in the last 200 years. Recent reports indicate that current atmospheric carbon dioxide levels are higher than the peak levels during the Late Pleistocene, a period predating modern humans (Siegenthaler, U. et al., *Stable Carbon Cycle-Climate Relationship During the Late Pleistocene*, *Science*, Vol. 310, No. 5752 (November 25, 2005), pp. 1313-1317). Therefore, it is thought that any further addition of carbon dioxide to the atmosphere will shift the stabilization of global temperature further towards an increase due to the effects of greenhouse gases. Consumers and environmental groups have identified industrial carbon emissions into the atmosphere as a source of carbon that contributes to the greenhouse effect.

[0082] Greenhouse gas emissions can occur at any point in the lifecycle of a product. Consumers and environmental groups should consider the entire lifespan of a product when evaluating its environmental impact. Consumers should seek products that do not contribute new carbon to the atmosphere, taking into account the environmental impact of the product, its use, and its decomposition. Organic products composed of carbon molecules from plant sugars and starches, and ultimately carbon in the atmosphere, are considered to contribute no further to the greenhouse effect.

[0083] In addition to carbon dioxide being added to the atmosphere, current industrial methods of glycol production produce impurities and waste containing, among other things, sulfuric acid, hydrochloric acid, hydrofluoric acid, phosphoric acid, oxalic acid, tartaric acid, acetic acid, alkali metals, alkaline earth metals, transition metals, and heavy metals including iron, cobalt, nickel, copper, silver, molybdenum, tungsten, vanadium, chromium, rhodium, palladium, osmium, iridium, rubidium, and platinum (U.S. Patents 2,434,110, 5,034,134, 5,334,778, and 5,10,036).

[0084] 1.1.1 Release of carbon raw materials derived from fossil fuels The calculations that confirm the finding that the 1,3-propanediols disclosed herein do not lead to anthropogenic CO2 emissions even when biodegraded are as follows: When one molecule of 1,3-propanediol decomposes, three molecules of CO2 are released into the atmosphere. Since all of these molecules of CO2 released during the decomposition of "fermentation-derived" 1,3-propanediol are of atmospheric origin, the net CO2 emissions into the atmosphere are therefore zero. For comparison, propylene glycol derived from fossil fuels and 1,3-propanediol derived from fossils contain three carbon atoms from a fixed carbon source (i.e., fossil fuels), so when one molecule of propylene glycol or 1,3-propanediol derived from fossil fuels decomposes, a net three molecules of CO2 are released into the atmosphere. Similarly, ethylene glycol derived from fossil fuels contains two carbon atoms from a fixed carbon source, so when one molecule of ethylene glycol derived from fossil fuels decomposes, a net two molecules of CO2 are released into the atmosphere.

[0085] To quantify the CO2 released for 1 kilogram each of ethylene glycol, propylene glycol, chemical 1,3-propanediol, and "fermentation-derived" 1,3-propanediol (Bio-PDO®), the weight of the product (1 kg) is divided by its molecular weight. One molecule of CO2 is released from each carbon atom present in the molecule. The effect of CO2 release (kg) per unit (kg) of product is quantified by multiplying the number of CO2 molecules by the molecular weight of CO2 (44 kg / k mole).

[0086] Fossil fuel-derived ethylene glycol (EG)

[0087]

number

[0088] Fossil fuel-derived propylene glycol (PG)

[0089]

number

[0090] Fossil fuel-derived 1,3-propanediol (PDO)

[0091]

number

[0092] Biologically produced 1,3-propanediol (Bio-PDO®) carbon raw material balance

[0093] capture:

[0094]

number

[0095] Emission:

[0096]

number

[0097] net: -1.72 + 1.72 = 02

[0098] The results of this biologically generated 1,3-propanediol carbon raw material balance demonstrate that there are no anthropogenic CO2 emissions from the biodegradation of the regenerated, biologically generated 1,3-propanediol.

[0099] The term "artificial" means of origin from man-made or fossil sources.

[0100] As used herein, “atmospheric carbon” recently refers to carbon atoms from carbon dioxide molecules that have been free in the Earth’s atmosphere for the past several decades. Such carbon can be identified collectively by the presence of certain radioactive isotopes described herein. “Green carbon,” “atmospheric carbon,” “environmentally friendly carbon,” “life cycle carbon,” “non-fossil fuel-based carbon,” “non-petroleum-based carbon,” “atmospheric carbon,” and “bio-based carbon” are used synonymously herein.

[0101] As used herein, “fossil carbon” refers to carbon of petrochemical origin. Such carbon is not exposed to ultraviolet light, whereas atmospheric carbon is, and therefore fossil carbon populations contain very few radioactive isotopes. Fossil carbon can be identified by the means described herein. “Fossil fuel carbon,” “fossil carbon,” “polluted carbon,” “petrochemical carbon,” “petrocarbon,” and “fossil carbon” are used synonymously herein.

[0102] The abbreviation "IRMS" refers to the measurement of CO2 using high-precision stable isotope ratio mass spectrometry.

[0103] The term "carbon substrate" means any carbon source that can be metabolized by microorganisms, and the substrate contains at least one carbon atom.

[0104] "Regenerated base" indicates that the carbon content of 1,3-propanediol originates from a "new carbon" source, as measured by ASTM Test Method D 6866-05, Determining the Biobased Content of Natural Range Materials Using Radiocarbon and Isotope Ratio Mass Spectrometry Analysis, which is incorporated herein by reference. This test method measures the C-14 / C-12 isotope ratio in a sample and compares it to the C-14 / C-12 isotope ratio of a standard 100% biobased material to obtain the biobased content of the sample in percentage units. "Biobased material" is an organic material containing carbon derived from recently (on a human timescale) fixed CO2 present in the atmosphere using solar energy (photosynthesis). On land, this CO2 is captured or fixed by plant organisms (e.g., crops or forestry materials). In the ocean, CO2 is captured or fixed by photosynthetic bacteria or phytoplankton. Bio-based materials have C-14 / C-12 isotope ratios ranging from 1:0 to greater than 0:1. Conversely, fossil-based materials have a C-14 / C-12 isotope ratio of 0:1.

[0105] Small amounts of carbon dioxide in the atmosphere are radioactive. This 14C carbon dioxide is produced when nitrogen collides with neutrons generated by ultraviolet light, causing the nitrogen to lose a proton and form a carbon atom with a molecular weight of 14, which immediately oxidizes to carbon dioxide. This radioactive isotope represents a small but measurable fraction of atmospheric carbon. Atmospheric carbon dioxide is circulated by green plants, creating organic molecules in a process known as photosynthesis. This cycle is completed when green plants or other forms of life metabolize the organic molecules, producing carbon dioxide, which is then released back into the atmosphere. In fact, virtually all forms of life on Earth depend on the production of these organic molecules by green plants, which generate the chemical energy that drives their growth and reproduction. Therefore, 14C present in the atmosphere is part of all forms of life and their biological products. These regenerative-based organic molecules, which biodegrade into CO2, do not contribute to global warming because there is no net increase in carbon released into the atmosphere. In contrast, fossil fuel-based carbon does not have the characteristic radiocarbon ratio of atmospheric carbon dioxide.

[0106] As used herein, the terms atmospheric and fixed carbon sources are relative in that the time frame for whether CO2 is atmospheric or fixed is relative to the lifecycle of 1,3-propanediol. Therefore, for the purposes of this specification, it is entirely possible that carbon from fossil fuels is found in the atmosphere (and consequently, that atmospheric CO2 may one day be incorporated into fixed carbon sources), but the carbon is considered to be from fixed carbon sources, which are released into the atmosphere by decomposition.

[0107] The assessment of recycled base carbon in materials can be performed through standard test methods. Radiocarbon and isotopic ratio mass spectrometry can be used to determine the biobase content of materials. ASTM International, formally known as the American Society for Testing and Materials, has established standard methods for assessing the biobase content of materials. The ASTM method is designated as ASTM-D6866.

[0108] The application of ASTM-D6866 to derive "biobase content" is based on the same concepts as radiocarbon dating, but without the use of dating equations. The analysis is performed by deriving the ratio of the amount of radiocarbon (14C) in an unknown sample to that of a modern reference standard. The ratio is reported as a percentage in units of "pMC" (percent modern carbon). If the material being analyzed is a mixture of modern radiocarbon and fossil carbon (which does not contain radiocarbon), the resulting pMC value is directly correlated to the amount of biomass material present in the sample.

[0109] The modern reference standard used in radiocarbon dating is the NIST (National Institute of Standards and Technology) standard, which has a known radiocarbon content approximately equivalent to that of AD 1950. AD 1950 was chosen because it represents the period before thermonuclear weapons tests, which introduced a large amount of excess radiocarbon (referred to as "radiocarbon of nuclear test origin") into the atmosphere with each explosion. The AD 1950 standard represents 100 pMC.

[0110] Atmospheric levels of "radiocarbon originating from nuclear tests" nearly doubled normal levels in 1963, at the peak of testing and before the agreement to suspend testing. Estimating its dispersion in the atmosphere from its appearance, it shows values ​​exceeding 100 pMC in plants and animals living since AD ​​1950. This has gradually decreased over time, with today's values ​​being approximately 107.5 pMC. This means that newer biomass materials, such as maize, may exhibit a radiocarbon signature of approximately 107.5 pMC.

[0111] By combining fossil carbon with today's carbon in a material, the pMC content is diluted. If 107.5 pMC represents today's biomass material and 0 pMC represents petroleum-derived material, the pMC value measured for this material reflects the ratio of the two component types. Material derived 100% from today's soybeans will show a radiocarbon signature of approximately 107.5 pMC. If this material is diluted with 50% petroleum-derived material, it may show a radiocarbon signature of approximately 54 pMC.

[0112] The biomass content results can be derived by assigning 100% to 107.5 pMC and 0% to 0 pMC. In this respect, a sample measuring 99 pMC would have an equivalent biomass content of 93%.

[0113] A sample of "fermentation-derived" 1,3-propanediol was submitted by DuPont to Iowa State University for bio-based content analysis using ASTM method D 6866-05. Results received from Iowa State University demonstrated that the above sample contained 100% bio-based content (ref: Norton, Glenn. Results of Radiocarbon Analyses on samples from DuPont Bio-Based Materials - reported 07-08-05).

[0114] The assessment of the materials described herein was carried out in accordance with ASTM-D6866. The mean values ​​cited in this report include an absolute range of 6% (plus and minus 3% at both ends of the biobase content) to account for variations in the radiocarbon signature of the final component. The origin of all materials is presumed to be today or fossil, and the desired result is presumed to be the amount of biobase component "present" in the material, not the amount of biobase material "used" in the manufacturing process.

[0115] There may be certain examples in which a composition may contain a combination of biologically produced 1,3-propanediol and one or more non-biologically produced glycol components, such as chemically synthesized 1,3-propanediols. In such compositions, it can be difficult, if not impossible, to determine what percentage of the glycol composition is biologically produced, other than by calculating the bio-based carbon content of the glycol components. In this regard, the composition may contain glycol components, particularly 1,3-propanediol, with a bio-based carbon content of at least about 1%, up to 100%, and any percentage in between. For example, the composition may contain 1,3-propanediol having at least 5%, at least 10%, at least 25%, at least 50%, at least 75%, at least 90%, at least 99%, or 100% bio-based carbon. In one embodiment, 1,3-propanediol comprises substantially all of the glycol components of the composition. In another embodiment, 1,3-propanediol comprises all of the glycol components of the composition. Compositions having at least 1% bio-based carbon content have a lower anthropogenic CO2 emission profile compared to compositions containing 1,3-propanediol with 0% bio-based carbon content.

[0116] 1.2 1,3-Propanediol Content In one embodiment, the food, beverage, confectionery or concentrate composition of the Disclosure contains approximately 10 ppm, approximately 11 ppm, approximately 12 ppm, approximately 13 ppm, approximately 14 ppm, approximately 15 ppm, approximately 16 ppm, approximately 17 ppm, approximately 18 ppm, approximately 19 ppm, approximately 20 ppm, approximately 21 ppm, approximately 22 ppm, approximately 23 ppm, approximately 24 ppm, approximately 25 ppm, approximately 26 ppm, approximately 27 ppm, approximately 28 ppm, approximately 29ppm, approximately 30ppm, approximately 31ppm, approximately 32ppm, approximately 33ppm, approximately 34ppm, approximately 35ppm, approximately 36ppm, approximately 37ppm, approximately 38ppm, approximately 39ppm, approximately 40ppm , about 41ppm, about 42ppm, about 43ppm, about 44ppm, about 45ppm, about 46ppm, about 47ppm, about 48ppm, about 49ppm, about 50ppm, about 51ppm, about 52pp m, approximately 53ppm, approximately 54ppm, approximately 55ppm, approximately 56ppm, approximately 57ppm, approximately 58ppm, approximately 59ppm, approximately 60ppm, approximately 61ppm, approximately 62ppm, approximately 63ppm, approximately 64 ppm, approximately 65ppm, approximately 66ppm, approximately 67ppm, approximately 68ppm, approximately 69ppm, approximately 70ppm, approximately 71ppm, approximately 72ppm, approximately 73ppm, approximately 74ppm, approximately 75ppm, approximately 7 6ppm, approximately 77ppm, approximately 78ppm, approximately 79ppm, approximately 80ppm, approximately 81ppm, approximately 82ppm, approximately 83ppm, approximately 84ppm, approximately 85ppm, approximately 86ppm, approximately 87ppm, Approximately 88ppm, approximately 89ppm, approximately 90ppm, approximately 91ppm, approximately 92ppm, approximately 93ppm, approximately 94ppm, approximately 95ppm, approximately 96ppm, approximately 97ppm, approximately 98ppm, approximately 99ppm Approximately 100ppm, approximately 110ppm, approximately 120ppm, approximately 130ppm, approximately 140ppm, approximately 150ppm, approximately 160ppm, approximately 170ppm, approximately 180ppm, approximately 190ppm, approximately 200 ppm, approximately 210ppm, approximately 220ppm, approximately 230ppm, approximately 240ppm, approximately 250ppm, approximately 260ppm, approximately 270ppm, approximately 280ppm, approximately 290ppm, approximately 300ppm, Approx. 310ppm, approx. 320ppm, approx. 330ppm, approx. 340ppm, approx. 350ppm, approx. 360ppm, approx. 370ppm, approx. 380ppm, approx. 390ppm, approx. 400ppm, approx. 410 ppm, approximately 420ppm, approximately 430ppm, approximately 440ppm, approximately 450ppm, approximately 460ppm, approximately 470ppm, approximately 480ppm, approximately 490ppm, approximately 500ppm, approximately 510ppm,Approximately 520 ppm, approximately 530 ppm, approximately 540 ppm, approximately 550 ppm, approximately 560 ppm, approximately 570 ppm, approximately 580 ppm, approximately 590 ppm, approximately 600 ppm, approximately 610 ppm, approximately 620 ppm, approximately 630 ppm, approximately 640 ppm, approximately 650 ppm, approximately 660 ppm, approximately 670 ppm, approximately 680 ppm, approximately 690 ppm, approximately 700 ppm, approximately 710 ppm, approximately 720 ppm, approximately 730 ppm, approximately 740 ppm, approximately 750 ppm, approximately 760 ppm, approximately 770 ppm, approximately 780 ppm, approximately 790 ppm, approximately 800 ppm, approximately 810 ppm, approximately 820 ppm, Approximately 830 ppm, approximately 840 ppm, approximately 850 ppm, approximately 860 ppm, approximately 870 ppm, approximately 880 ppm, approximately 890 ppm, approximately 900 ppm, approximately 910 ppm, approximately 920 ppm, approximately 930 ppm, approximately 940 ppm, approximately 950 ppm, approximately 960 ppm, approximately 970 ppm, approximately 980 ppm, approximately 990 ppm, approximately 1,000 ppm, approximately 1,010 ppm, approximately 1,020 ppm, approximately 1,030 ppm, approximately 1,040 ppm, approximately 1,050 ppm, approximately 1,060 ppm, approximately 1,070 ppm, approximately 1,080 ppm, approximately 1,090 ppm, approximately 1,100 ppm, approximately 1, 110ppm, approximately 1,120ppm, approximately 1,130ppm, approximately 1,140ppm, approximately 1,150ppm, approximately 1,160ppm, approximately 1,170ppm, approximately 1,180ppm, approximately 1,190ppm, approximately 1,200ppm, approximately 1,210ppm, approximately 1,220ppm, approximately 1,230p pm, approximately 1,240ppm, approximately 1,250ppm, approximately 1,260ppm, approximately 1,270ppm, approximately 1,280ppm, approximately 1,290ppm, approximately 1,300ppm, approximately 1,310ppm, approximately 1,320ppm, approximately 1,330ppm, approximately 1,340ppm, approximately 1,350ppm, approximately 1,360 ppm, approximately 1,370 ppm, approximately 1,380 ppm, approximately 1,390 ppm, approximately 1,400 ppm, approximately 1,410 ppm, approximately 1,420 ppm, approximately 1,430 ppm, approximately 1,440 ppm, approximately 1,450 ppm, approximately 1,460 ppm, approximately 1,470 ppm, approximately 1,480 ppm, approximately 1,490 ppm, approximately 1,500 ppm, approximately 1,510 ppm, approximately 1,520 ppm, approximately 1,530 ppm, approximately 1,540 ppm, approximately 1,550 ppm, approximately 1,560 ppm, approximately 1,570 ppm, approximately 1,580 ppm, approximately 1,590 ppm, approximately 1,600 ppm,Approximately 1,610 ppm, approximately 1,620 ppm, approximately 1,630 ppm, approximately 1,640 ppm, approximately 1,650 ppm, approximately 1,660 ppm, approximately 1,670 ppm, approximately 1,680 ppm, approximately 1,690 ppm, approximately 1,700 ppm, approximately 1,710 ppm, approximately 1,720 ppm, approximately 1,730 ppm, approximately 1,740 ppm, approximately 1,750 ppm, approximately 1,760 ppm, approximately 1,770 ppm, approximately 1,780 ppm, approximately 1,790 ppm, approximately 1,800 ppm, approximately 1,810 ppm, approximately 1,820 ppm pm, approximately 1,830ppm, approximately 1,840ppm, approximately 1,850ppm, approximately 1,860ppm, approximately 1,870ppm, approximately 1,880ppm, approximately 1,890ppm, approximately 1,900ppm, approximately 1,910ppm, approximately 1,920ppm, approximately 1,93 0ppm, approximately 1,940ppm, approximately 1,950ppm, approximately 1,960ppm, approximately 1,970ppm, approximately 1,980ppm, approximately 1,990ppm, approximately 2,000ppm, approximately 2,100ppm, approximately 2,110ppm, approximately 2,120ppm, approximately 2,1 30ppm, approximately 2,140ppm, approximately 2,150ppm, approximately 2,160ppm, approximately 2,170ppm, approximately 2,180ppm, approximately 2,190ppm, approximately 2,200ppm, approximately 2,210ppm, approximately 2,220ppm, approximately 2,230ppm, approximately 2 , 240ppm, approximately 2,250ppm, approximately 2,260ppm, approximately 2,270ppm, approximately 2,280ppm, approximately 2,290ppm, approximately 2,300ppm, approximately 2,310ppm, approximately 2,320ppm, approximately 2,330ppm, approximately 2,340ppm, approximately The composition may contain 1,3-propanediol in concentrations of 2,350 ppm, approximately 2,360 ppm, approximately 2,370 ppm, approximately 2,380 ppm, approximately 2,390 ppm, approximately 2,400 ppm, approximately 2,410 ppm, approximately 2,420 ppm, approximately 2,430 ppm, approximately 2,440 ppm, approximately 2,450 ppm, approximately 2,460 ppm, approximately 2,470 ppm, approximately 2,480 ppm, approximately 2,490 ppm, or approximately 2,500 ppm, or, in some embodiments, biologically produced 1,3-propanediol. These values ​​can also be expressed as ranges. For example, approximately 10 ppm to approximately 2,500 ppm, approximately 50 ppm to approximately 2,500 ppm, approximately 75 ppm to approximately 2,500 ppm, approximately 100 ppm to approximately 2,500 ppm, approximately 200 ppm to approximately 2,500 ppm, approximately 250 ppm to approximately 2,500 ppm, approximately 3000 ppm to approximately 2,500 ppm, approximately 400 ppm to approximately 2,500 ppm, approximately 5000 ppm to approximately 2,500 ppm, approximately 600 ppm to approximately 2,500 ppm, approximately 700 ppm to approximately 2,500 ppm, approximately 800 ppm to approximately 2,500 ppm, approximately 900 ppm to approximately 2,500 ppm, approximately 1,000 ppm 0ppm to about 2,500ppm, about 1,100ppm to about 2,500ppm, about 1,200ppm to about 2,500ppm, about 1,300ppm to about 2,500ppm, about 1,400ppm to about 2,500ppm, about 1,500ppm to about 2,500ppm, about 1,600p pm~2,500ppm, 1,700ppm~2,500ppm, 1,800ppm~2,500ppm, 1,900ppm~2,500ppm, 2,000ppm~2,500ppm, 2,100ppm~2,500ppm, 2,200ppm~ Approx. 2,500ppm, Approx. 2,300ppm~Approx. 2,500ppm, Approx. 2,400ppm~Approx. 2,500ppm, Approx. 2,500ppm~Approx. 2,500ppm, Approx. 25ppm~Approx. 2,400ppm, Approx. Approximately 200ppm to approximately 2,200ppm, approximately 300ppm to approximately 2,100ppm, approximately 400ppm to approximately 2,000ppm, approximately 500ppm to approximately 1,900ppm, approximately 600ppm to approximately 1,800ppm, approximately 700ppm to approximately 1,700ppm, approximately 800ppm to approximately 1,600 ppm, approximately 900ppm to approximately 1,500ppm, approximately 1,000ppm to approximately 1,400ppm, approximately 1,100ppm to approximately 1,300ppm, approximately 1,150ppm to approximately 1,250ppm, approximately 10ppm to approximately 2,450ppm, approximately 10ppm to approximately 2,400ppm, approximately 10ppm ~2,300ppm, 10ppm~2,200ppm, 10ppm~2,100ppm, 10ppm~2,000ppm, 10ppm~1,900ppm, 10ppm~1,800ppm, 10ppm~1,700ppm, 10ppm~1,600 ppm, approximately 10 ppm to approximately 1,500 ppm, approximately 10 ppm to approximately 1,400 ppm, approximately 10 ppm to approximately 1,300 ppm, approximately 10 ppm to approximately 1,200 ppm, approximately 10 ppm to approximately 1,100 ppm, approximately 10 ppm to approximately 1,000 ppm, approximately 10 ppm to approximately 900 ppm, approximately 10 ppm to approximately 800 ppm, approximately 10 ppm to approximately 70 0 ppm, approximately 10 ppm to approximately 600 ppm, approximately 10 ppm to approximately 500 ppm, approximately 10 ppm to approximately 400 ppm, approximately 10 ppm to approximately 300 ppm, approximately 10 ppm to approximately 200 ppm, approximately 10 ppm to approximately 100 ppm, approximately 10 ppm to approximately 50 ppm, approximately 50 ppm to approximately 2,500 ppm, approximately 50 ppm to approximately 2,000 ppm, approximately 50 ppm 1,3-propanediol in concentrations of approximately 1,500 ppm, 50 ppm to 1,250 ppm, 50 ppm to 1,000 ppm, 50 ppm to 900 ppm, 50 ppm to 800 ppm, 50 ppm to 750 ppm, 75 ppm to 2,500 ppm, 75 ppm to 2,000 ppm, 75 ppm to 1,500 ppm, 75 ppm to 1,250 ppm, 75 ppm to 1,000 ppm, 75 ppm to 900 ppm, 75 ppm to 800 ppm, and 75 ppm to 750 ppm, and in some embodiments, biologically produced 1,3-propanediol may be included in the food, beverage, confectionery or concentrate compositions of this disclosure.

[0117] In some embodiments, the food, beverage, confectionery or concentrate compositions of the Disclosure may be approximately 3,000 ppm, approximately 3,500 ppm, approximately 4,000 ppm, approximately 4,500 ppm, approximately 5,000 ppm, approximately 5,500 ppm, approximately 6,000 ppm, approximately 6,500 ppm, approximately 7,000 ppm, approximately 7,500 ppm, approximately 8,000 ppm, approximately 8,500 ppm, approximately 9,000 ppm, approximately 9,500 ppm, approximately 10,000 ppm, approximately 10,500 ppm, approximately 11,000 ppm, approximately 11,500 ppm, approximately 12,000 ppm, approximately 12,500 ppm, and approximately 13 The foods, beverages, confectionery or concentrate compositions of the present disclosure may contain 1,3-propanediol in concentrations of 1,000 ppm, approximately 13,500 ppm, approximately 14,000 ppm, approximately 14,500 ppm, approximately 15,000 ppm, approximately 15,500 ppm, approximately 16,000 ppm, approximately 16,500 ppm, approximately 17,000 ppm, approximately 17,500 ppm, approximately 18,000 ppm, approximately 18,500 ppm, approximately 19,000 ppm, approximately 19,500 ppm, and approximately 20,000 ppm or more, and in some embodiments may contain biologically produced 1,3-propanediol.

[0118] The food, beverage, confectionery, or concentrate compositions of this disclosure may contain 1,3-propanediol, or in some embodiments, bio-produced 1,3-propanediol, as part of the glycol component of the composition or as a whole. Other recycled or bio-produced glycols, such as ethylene glycol, diethylene glycol, triethylene glycol, 1,2-propylene glycol, dipropylene glycol, tripropylene glycol, neopentyl glycol, and bisphenol A, are intended to be used, among other things, in the food, beverage, and confectionery compositions of this disclosure.

[0119] 1.3 Purity Consumers are seeking products composed of additives from more refined sources and / or all-natural compositions. Individual reactions to such products, in particular, are a matter of concern for consumers, especially those of food products. The incidence of hypersensitivity has risen significantly in the US over the past 20 years. Many of these reactions are due to trace amounts of substances. Other reactions are of idiopathic origin.

[0120] In one embodiment, the biologically produced 1,3-propanediol of the Disclosure can be substantially purified. As used herein, “substantially purified” means the following characteristics: (1) UV absorption of less than about 0.200 units at 220 nm, less than about 0.075 units at 250 nm, and less than about 0.075 units at 275 nm, using a dilution of 1,3-propanediol in a 1 to 5-fold dilution with glass distilled water, with a path length of 1 centimeter; (2) L * a * b * It has a path length of 1 centimeter, and using a dilution of 1,3-propanediol in a 1 to 5-fold dilution using glass distilled water, the result is less than approximately 0.15 "b * (1) A composition having a lightness and absorbance of less than 0.075 absorbance units at 270 nm; (2) a peroxide composition having less than 200, 150, 100, 50, 40, 30, 20, 10, 5, 1 or about 0.5 ppm; and (3) a composition containing 1,3-propanediol having one or more total organic impurity concentrations of less than 1,000, 900, 800, 700, 600, 500, 400, 300, 200, 150, 100, 50 or about 10 ppm. Any of these sets of values ​​can be used to define peroxide compositions in ranges, e.g., about 0.5 ppm to about 200 ppm, about 1 ppm to about 150 ppm, about 5 ppm to about 100 ppm, about 10 ppm to about 50 ppm, or about 20 ppm to about 40 ppm. The total concentration of organic impurities may range from approximately 10 ppm to 1,000 ppm, 50 ppm to 900 ppm, 100 ppm to 800 ppm, 150 ppm to 700 ppm, 200 ppm to 600 ppm, or 300 ppm to 500 ppm.

[0121] "b * The value is CIE L * a * b * The measurement is a "Yellow Blue" measurement determined spectrophotometrically, as defined by ASTM D6290.

[0122] The terms "colorant" and "colored product" refer to the presence of a visible color that can be quantified using a spectrophotometer in the visible light range, approximately 400–800 nm wavelength, and by comparison with pure water. Reaction conditions can have a significant effect on the properties of the colored product. Examples of relevant conditions include the temperature used, the catalyst, and the amount of catalyst. While we do not wish to be bound by theory, it is thought that colored precursors contain trace amounts of impurities, including olefin polymerization, acetals and other carbonyl compounds, and peroxides. At least some of these impurities can be detected by methods such as UV spectroscopy or peroxide titration.

[0123] The peroxide composition in ppm units, as well as the overall organic impurities, can be determined by standard analytical techniques, including gas chromatography.

[0124] The aforementioned purity level parameters of biologically produced and purified 1,3-propanediols are considered to distinguish such compositions from 1,3-propanediol compositions prepared from chemically purified 1,3-propanediols derived from petroleum sources and / or biologically purified 1,3-propanediols that do not exhibit such purity values.

[0125] The abbreviation "AMS" refers to accelerator mass spectrometry.

[0126] The acronym "NMR" stands for Nuclear Magnetic Resonance.

[0127] "Color index" refers to an analytical method for the electromagnetic radiation absorption properties of a substance or compound.

[0128] The aforementioned purity level parameters of biologically produced and purified 1,3-propanediols (using methods similar to or equivalent to those disclosed in U.S. Patent Application No. 2005 / 0069997) are considered to distinguish such compositions from 1,3-propanediol compositions prepared from chemically purified 1,3-propanediols derived from petroleum sources, as is the case in the prior art.

[0129] In some embodiments, glycol extracts or glycols (in some embodiments, 1,3-propanediol) may be used at any purity percentage (e.g., about 25% to 100%, and any increasing range in 0.5% increments as described therein). In other embodiments, when glycol is used as a non-extract, the purity of glycol may be about 25% to 100%, and any increasing range in 0.5% increments as described therein. According to other embodiments, the purity of glycol (extract or non-extract) may be about 50% to 100%, about 70% to 100%, about 80% to 100%, about 90% to 100%; about 95% to 100%, about 95% to 99.5%, about 96% to 100%, about 97% to 100%, about 98% to 100%, or about 99% to 100%. According to detailed embodiments, the purity of 1,3-propanediol may be about 50% to 100%, about 70% to 100%, about 80% to 100%, about 90% to 100%, about 95% to 100%, about 95% to 99.5%, about 96% to 100%, about 97% to 100%, about 98% to 100%, or about 99% to 100%.

[0130] 1.4 Biologically produced 1,3-propanediol products "Biologically generated" means organic compounds produced by one or more species or strains of living organisms, particularly including strains of bacteria, yeasts, fungi, and other microorganisms. "Biogenerated" and "biologically generated" are used synonymously herein. Such organic compounds consist of carbon from atmospheric carbon dioxide, which is converted into sugars and starches by green plants.

[0131] "Biologically derived" means that the organic compound is synthesized from biologically produced organic components. The synthesis processes disclosed herein are further intended to enable the efficient synthesis of other monoesters and diesters from bio-produced alcohols other than 1,3-propanediol, particularly ethylene glycol, diethylene glycol, triethylene glycol, 1,2-propylene glycol, dipropylenediol, tripylenediol, 2-methyl-1,3-propanediol, neopentyl glycol, and bisphenol A. "Biologically derived," "bio-derived," "biologically based," "bio-based," and "bio-supplied" are used synonymously herein.

[0132] In one embodiment, biologically produced 1,3-propanediol is obtained, for example, based on the use of a fermentation broth produced by genetically engineered Escherichia coli (E. coli) as previously disclosed in U.S. Patent No. 5,686,276 ("fermentation-derived"). In other embodiments, 1,3-propanediol can be biologically produced using one or more single organisms or combinations of organisms, or using genetically engineered organisms according to methods known in the art. "Fermentation" refers to a system that catalyzes the reaction between a substrate and other nutrients for a product, through the use of a biocatalyst. The biocatalyst may be an entire organism, an isolated enzyme, or any combination or component thereof that is enzymatically active. A fermentation system useful for producing and purifying biologically produced 1,3-propanediol is disclosed, for example, in U.S. Patent No. 7,919,658, which is incorporated herein by reference.

[0133] 1.5 Chemically generated 1,3-propanediol The 1,3-propanediol used herein can also be produced by chemical pathways. For example, 1,3-propanediol can be produced by the hydration of acrolein. This process generally involves the simultaneous hydration and condensation of acrolein, preferably in the presence of a hydration catalyst such as dilute sulfuric acid, followed by the catalytic hydrogenation of one or more organic components of the reaction mixture, such components including hydrathyrylic aldehyde, unreacted acrolein, and their polymerization and condensation products. The condensation step may involve further condensation, in particular, to produce the product 1,3-propanediol. An alternative route involves the hydroformylation of ethylene oxide to obtain 3-hydroxypropionaldehyde. Generally, this process for synthesizing 1,3-propanediol involves bringing ethylene oxide, carbon monoxide and hydrogen (synthesis gas), and a dimetallic catalyst into close contact in a liquid-phase solution in an inert reaction solvent at a temperature of about 30 to 150°C and under increased pressure, preferably 100 to 4000 psi.

[0134] 2. Acidity additives In some embodiments, the food, beverage, confectionery, or concentrate composition may contain one or more acidity additives.

[0135] In some embodiments, the acidity additive is lactate, lactic acid, malate, malic acid, malonate, malonic acid, oxalate, oxalic acid, citrate, citric acid, acetate, acetic acid, fumarate, fumaric acid, phosphate, phosphoric acid, tartrate, tartaric acid, sorbate, sorbic acid, succinate, succinic acid, sodium bisulfate, pyruvate, pyruvic acid, or a combination thereof. The composition contains acidity additives in concentrations of approximately 3,000 ppm, 3,500 ppm, 4,000 ppm, 4,500 ppm, 5,000 ppm, 5,500 ppm, 6,000 ppm, 6,500 ppm, 7,000 ppm, 7,500 ppm, 8,000 ppm, 8,500 ppm, 9,000 ppm, 9,500 ppm, 10,000 ppm, 10,500 ppm, 11,000 ppm, and 11,500 ppm. It may contain approximately 12,000 ppm, 12,500 ppm, 13,000 ppm, 13,500 ppm, 14,000 ppm, 14,500 ppm, 15,000 ppm, 15,500 ppm, 16,000 ppm, 16,500 ppm, 17,000 ppm, 17,500 ppm, 18,000 ppm, 18,500 ppm, 19,000 ppm, 19,500 ppm, or 20,000 ppm.The content values ​​of these acidity additives are in ranges, for example, approximately 3,000 ppm to approximately 20,000 ppm, approximately 4,000 ppm to approximately 19,000 ppm, approximately 5,000 ppm to approximately 18,000 ppm, approximately 6,000 ppm to approximately 17,000 ppm, approximately 7,000 ppm to approximately 16,000 ppm, approximately 8,000 ppm to approximately 15,000 ppm, approximately 9,000 ppm to approximately 14,000 ppm, approximately 1,000 ppm to approximately 13,000 ppm. 0ppm, approximately 1,100ppm to approximately 12,000ppm, approximately 1,500ppm to approximately 11,000ppm, approximately 3,000ppm to approximately 9,000ppm, approximately 4,000ppm to approximately 8,000ppm, approximately 5,000 ppm ~ approx. 7,000ppm, approx. 3,100ppm ~ approx. 19,500ppm, approx. 3,200ppm ~ approx. 19,000ppm, approx. 3,300ppm ~ approx. 18,500ppm, approx. 3,400ppm ~ approx. 18,00 0ppm, about 3,500ppm to about 17,500ppm, about 3,600ppm to about 17,000ppm, about 3,700ppm to about 16,500ppm, about 3,800ppm to about 16,000ppm, about 3,9 00ppm~Approx. 15,500ppm, Approx. 4,000ppm~Approx. 15,000ppm, Approx. 4,500ppm~Approx. 14,500ppm, Approx. 5,000ppm~Approx. 14,000ppm, Approx. 5,500ppm~Approx. 13 It can also be expressed as 500 ppm, approximately 6,000 ppm to approximately 13,000 ppm, approximately 6,500 ppm to approximately 12,500 ppm, approximately 7,000 ppm to approximately 12,000 ppm, approximately 7,500 ppm to approximately 11,500 ppm, approximately 8,000 ppm to approximately 11,000 ppm, approximately 8,500 ppm to approximately 10,500 ppm, approximately 9,000 ppm to approximately 10,000 ppm, or approximately 9,250 ppm to approximately 9,750 ppm.

[0136] In one embodiment, the composition contains malic acid in amounts of approximately 5,000 ppm, approximately 5,500 ppm, approximately 6,000 ppm, approximately 6,500 ppm, approximately 7,000 ppm, approximately 7,500 ppm, approximately 8,000 ppm, approximately 8,500 ppm, approximately 9,000 ppm, approximately 9,500 ppm, approximately 10,000 ppm, approximately 10,500 ppm, approximately 11,000 ppm, approximately 11,500 ppm, approximately 12,000 ppm, approximately 12,500 ppm, approximately 13,000 ppm, approximately 13,500 ppm, approximately 14,000 ppm, approximately 14,500 ppm, or approximately 15,000 ppm. These malic acid content values ​​can also be expressed as ranges, for example, approximately 5,000 ppm to approximately 15,000 ppm, approximately 5,500 ppm to approximately 14,500 ppm, approximately 6,000 ppm to approximately 14,000 ppm, approximately 6,500 ppm to approximately 13,500 ppm, approximately 7,000 ppm to approximately 13,000 ppm, approximately 7,500 ppm to approximately 12,500 ppm, approximately 8,000 ppm to approximately 12,000 ppm, approximately 8,500 ppm to approximately 11,500 ppm, approximately 9,000 ppm to approximately 11,000 ppm, or approximately 9,500 ppm to approximately 10,500 ppm.

[0137] In one embodiment, citric acid is included in the composition in amounts of approximately 3,000 ppm, approximately 3,500 ppm, approximately 4,000 ppm, approximately 4,500 ppm, approximately 4,750 ppm, approximately 5,000 ppm, approximately 5,200 ppm, approximately 5,400 ppm, approximately 5,600 ppm, approximately 5,800 ppm, approximately 6,000 ppm, approximately 6,250 ppm, approximately 6,500 ppm, or approximately 7,000 ppm. These citric acid content values ​​can also be expressed as ranges, for example, approximately 3,000 ppm to approximately 7,000 ppm, approximately 3,500 ppm to approximately 6,500 ppm, approximately 4,000 ppm to approximately 6,250 ppm, approximately 4,500 ppm to approximately 6,000 ppm, approximately 4,750 ppm to approximately 5,800 ppm, approximately 5,000 ppm to approximately 5,600 ppm, or approximately 5,200 ppm to approximately 5,400 ppm.

[0138] 3. Bittering additives In some embodiments, the food, beverage, confectionery, or concentrate composition may contain one or more bittering additives.

[0139] In some embodiments, the bittering additive is branched amino acids, e.g., L-leucine, L-valine, or L-isoleucine; caffeine; quinine HCl and its various salts; hesperidin; sucrose octaacetate; quercetin; brucine; quasine; isohumulone; stevia extract; saccharin; naringin; gastodeucine; catechin; sesquiterpene lactone; aristolochic acid; phenylthiocarbamide; propylthiouracil; flavone; noscapine; humulone; amarogentin; glucoside; limonin; amarogentin; goitrin; cynaropicrin; quasine; cycloheximide; dipeptides; any other bittering compounds from vegetables, fruits (e.g., naringin and guarana), cocoa (e.g., chocolate), grains, or spices; or a combination thereof.

[0140] In some embodiments, the composition contains bittering additives in concentrations of approximately 250 ppm, 275 ppm, 300 ppm, 325 ppm, 350 ppm, 375 ppm, 400 ppm, 425 ppm, 450 ppm, 475 ppm, 500 ppm, 525 ppm, 550 ppm, 575 ppm, 600 ppm, 625 ppm, 650 ppm, 675 ppm, 700 ppm, 725 ppm, 750 ppm, and 775 ppm. Contains approximately 800 ppm, 825 ppm, 850 ppm, 875 ppm, 900 ppm, 925 ppm, 950 ppm, 975 ppm, 1,000 ppm, 1,250 ppm, 1,500 ppm, 1,750 ppm, 2,000 ppm, 2,250 ppm, 2,500 ppm, 2,750 ppm, 3,000 ppm, 3,250 ppm, 3,500 ppm, 3,750 ppm, or 4,000 ppm. These bittering additive content values ​​are in ranges, for example, approximately 250 ppm to approximately 4,000 ppm, approximately 275 ppm to approximately 3,750 ppm, approximately 300 ppm to approximately 3,500 ppm, approximately 325 ppm to approximately 3,250 ppm, approximately 350 ppm to approximately 3,000 ppm, approximately 375 ppm to approximately 2,750 ppm, approximately 400 ppm to approximately 2,500 ppm, approximately 425 ppm to approximately 2,250 ppm, approximately 450 ppm to approximately 2,000 ppm, and approximately 475 ppm to approximately 1,750 ppm. It can also be expressed as 0 ppm, approximately 500 ppm to approximately 1,500 ppm, approximately 525 ppm to approximately 1,250 ppm, approximately 550 ppm to approximately 1,000 ppm, approximately 575 ppm to approximately 975 ppm, approximately 600 ppm to approximately 950 ppm, approximately 625 ppm to approximately 925 ppm, approximately 650 ppm to approximately 900 ppm, approximately 675 ppm to approximately 875 ppm, approximately 700 ppm to approximately 850 ppm, approximately 725 ppm to approximately 825 ppm, or approximately 750 ppm to approximately 800 ppm.

[0141] 4 Sweeteners In some embodiments, the food, beverage, confectionery, or concentrate composition may contain one or more sweeteners.

[0142] In some embodiments, sweeteners are obtained in pure or less pure form, or as part of a mixture, i.e., a sweetener blend, or a carbohydrate blend, or a carbohydrate / high-intensity sweetener blend, or a high-intensity sweetener blend, or a steviol glycoside blend, or a mogroside blend. Exemplary carbohydrate (carbohydrade) sweeteners include sugar biscuit, beet sucrose, sucrose, isomerized sugar / starch syrup, glucose syrup, glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrolose, arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, glycerose, idose, mannose, talose, fructose, psicose, sorbose, tagatose, and mannoheptulose. This includes, but is not limited to, cedoheptulose, octolose, fucose, rhamnose, arabinose, turanose, sialose, sorbose, lyxose, ribulose, xylose, xylulose, D-allose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, turanose, erythritol, hydrolyzed hydrogenated starch (HSH), isomalt, lactitol, maltitol, mannitol, sorbitol, allulose, xylitol, and combinations thereof.

[0143] Exemplary high-intensity sweeteners include monatin, curculin, glycyrrhizic acid, thaumatin, monnellin, mavinlin, blazein, hernandulsin, phyllodulcin, glycifylline, phlorizin, trilobatin, bayunoside, osrazine, and polypodoside A. A) Pterocarioside, Cyclocarioside I, Sucralose, Acesulfame Potassium, Acesulfame Acid, Aspartame, Alitame, Saccharin, Neohesperidin Dihydrochalcone, Cyclamate, Cyclamic Acid, Neotame, Advantame, Allulose, Xylitol, Rebaudioside A, Rebaudioside B, Rebaudioside C, Rebaudioside D, Rebaudioside D2, Rebaudioside E, Rebaudioside F, Rebaudioside G, Rebaudioside H, Rebaudioside Dioside I, Rebaudioside J, Rebaudioside K, Rebaudioside L, Rebaudioside M, Rebaudioside M2, Rebaudioside N, Rebaudioside O, Rebaudioside S, Rebaudioside T, Rebaudioside U, Rebaudioside V, Rebaudioside W, Rebaudioside Z1, Rebaudioside Z2, Rebaudioside IX, Zulcoside A, Zulcoside B, Rubsoside, Steviolbioside, Steviolmonoside, Grosmogroside I I) Mogroside IA, mogroside IE, 11-oxo-mogroside IA, mogroside II, mogroside IIA, mogroside IIB, mogroside IIE, 7-oxo-mogroside IV, 11-oxo-mogroside IVA, mogroside V, isomogroside V, 11-deoxymogroside V, 7-oxo-mogroside V, 11-oxo-mogroside V, isomogroside V, mogroside VI, mogrool, 11-oxomogrool, siamenoside I, enzymatically glucosylated steviol glycosides, and combinations thereof, but not limited thereto.

[0144] In one embodiment, the composition contains one or more high-intensity sweeteners, excluding advantame, alitame, monatin, neotame, thaumatin, and blazein, in concentrations of approximately 600 ppm, 700 ppm, 800 ppm, 900 ppm, 1,000 ppm, 1,100 ppm, 1,200 ppm, 1,300 ppm, and 1,4 ppm, depending on the sweetness potency of each sweetener. Contains in concentrations of 00 ppm, approximately 1,500 ppm, approximately 1,600 ppm, approximately 1,700 ppm, approximately 1,800 ppm, approximately 1,900 ppm, approximately 2,000 ppm, approximately 2,100 ppm, approximately 2,200 ppm, approximately 2,300 ppm, approximately 2,400 ppm, approximately 2,500 ppm, approximately 2,600 ppm, approximately 2,700 ppm, approximately 2,800 ppm, approximately 2,900 ppm, or approximately 3,000 ppm. These sweetener content values ​​can also be expressed as ranges: approximately 600 ppm to approximately 3,000 ppm, 700 ppm to approximately 2,900 ppm, approximately 800 ppm to approximately 2,800 ppm, approximately 900 ppm to approximately 2,700 ppm, approximately 1,000 ppm to approximately 2,600 ppm, approximately 1,100 ppm to approximately 2,500 ppm, approximately 1,200 ppm to approximately 2,400 ppm, approximately 1,300 ppm to approximately 2,300 ppm, approximately 1,400 ppm to approximately 2,200 ppm, approximately 1,500 ppm to approximately 2,100 ppm, approximately 1,600 ppm to approximately 2,000 ppm, or approximately 1,700 ppm to approximately 1,900 ppm.

[0145] In one embodiment, the composition contains one or more high-intensity sweeteners, alitame, monatin, thaumatin, and blazein, in concentrations of approximately 120 ppm, 220 ppm, 320 ppm, 420 ppm, 520 ppm, 620 ppm, 720 ppm, 820 ppm, 920 ppm, and 1, depending on the sweetness potency of each sweetener. Contains in concentrations of approximately 0.20 ppm, 1,120 ppm, 1,220 ppm, 1,320 ppm, 1,420 ppm, 1,520 ppm, 1,620 ppm, 1,720 ppm, 1,820 ppm, 1,920 ppm, 2,020 ppm, 2,120 ppm, 2,220 ppm, 2,320 ppm, or 2,420 ppm. These sweetener content values ​​can also be expressed as ranges: approximately 120 ppm to approximately 2,420 ppm, 220 ppm to approximately 2,320 ppm, approximately 320 ppm to approximately 2,220 ppm, approximately 420 ppm to approximately 2,120 ppm, approximately 520 ppm to approximately 2,020 ppm, approximately 620 ppm to approximately 1,920 ppm, approximately 720 ppm to approximately 1,820 ppm, approximately 820 ppm to approximately 1,720 ppm, approximately 920 ppm to approximately 1,620 ppm, or approximately 1,020 ppm to approximately 1,520 ppm.

[0146] In one embodiment, the composition contains one or more high-intensity sweeteners, advantame and neotame, in concentrations of about 13 ppm, about 23 ppm, about 33 ppm, about 43 ppm, 53 ppm, about 63 ppm, about 73 ppm, about 83 ppm, about 93 ppm, about 103 ppm, about 113 ppm, about 123 ppm, about 133 ppm, about 143 ppm, about 153 ppm, about 163 ppm, about 173 ppm, about 183 ppm, about 193 ppm, about 203 ppm, about 213 ppm, about 223 ppm, about 233 ppm, or about 243 ppm, depending on the sweetness potency of each sweetener. These sweetener content values ​​can also be expressed as ranges: approximately 13 ppm to approximately 243 ppm, 23 ppm to approximately 233 ppm, approximately 33 ppm to approximately 223 ppm, approximately 43 ppm to approximately 213 ppm, approximately 53 ppm to approximately 203 ppm, approximately 63 ppm to approximately 193 ppm, approximately 73 ppm to approximately 183 ppm, approximately 83 ppm to approximately 173 ppm, approximately 93 ppm to approximately 163 ppm, or approximately 103 ppm to approximately 153 ppm.

[0147] In one embodiment, the composition contains one or more carbohydrate sweeteners in concentrations of approximately 120,000 ppm, approximately 120,500 ppm, approximately 130,000 ppm, approximately 130,500 ppm, approximately 140,000 ppm, approximately 140,500 ppm, approximately 150,000 ppm, approximately 150,500 ppm, approximately 160,000 ppm, approximately 160,500 ppm, approximately 170,000 ppm, approximately 170,500 ppm, approximately 180,000 ppm, approximately 180,500 ppm, approximately 190,000 ppm, approximately 190,500 ppm, 200,000ppm, 200,500ppm, 210,000ppm, 210,500ppm, 220,000ppm, 220,500ppm, 230,000ppm, 230,500ppm, 240,000ppm, 240,500ppm, 25 0,000ppm, approximately 250,500ppm, approximately 260,000ppm, approximately 260,500ppm, approximately 270,000ppm, approximately 270,500ppm, approximately 280,000ppm, approximately 280,500ppm, approximately 290,000ppm, approximately 290,500ppm, approximately 300,0 00ppm, about 300,500ppm, about 310,000ppm, about 310,500ppm, about 320,000ppm, about 320,500ppm, about 330,000ppm, about 330,500ppm, about 340,000ppm, about 340,500ppm, about 350,000 ppm, approximately 350,500ppm, approximately 360,000ppm, approximately 360,500ppm, approximately 370,000ppm, approximately 370,500ppm, approximately 380,000ppm, approximately 380,500ppm, approximately 390,000ppm, approximately 390,500ppm, approximately 400,000ppm Contains approximately 400,500 ppm, approximately 410,000 ppm, approximately 410,500 ppm, approximately 420,000 ppm, approximately 420,500 ppm, approximately 430,000 ppm, approximately 430,500 ppm, approximately 440,000 ppm, approximately 440,500 ppm, approximately 450,000 ppm, approximately 450,500 ppm, approximately 460,000 ppm, approximately 460,500 ppm, approximately 470,000 ppm, approximately 470,500 ppm, approximately 480,000 ppm, approximately 480,500 ppm, approximately 490,000 ppm, approximately 490,500 ppm, or approximately 500,000 ppm.These sweetener content values ​​can also be expressed as a range, approximately 120,000 ppm to approximately 500,000 ppm, 120,100 ppm to approximately 490,900 ppm, approximately 120,200 ppm to approximately 490,800 ppm, approximately 120,300 ppm to approximately 490,700 ppm, approximately 120,400 ppm to approximately 490,600 ppm, approximately 120,500 ppm to approximately 490,500 ppm, approximately 120,600 ppm to approximately 49,400 ppm, approximately 120,700 ppm to approximately 490,300 ppm, approximately 120,800 ppm to approximately 490,200 ppm, or approximately 120,900 ppm to approximately 490,100 ppm.

[0148] 5. Other additives 5.1 Vitamins In any of the embodiments disclosed above, the composition may further contain vitamins selected from the group consisting of vitamin A (retinoids, carotenes), vitamin C (ascorbic acid), vitamin D (calciferol, and D2, D3, D4, and D5), vitamin E (alpha-tocopherol), vitamin K (and K2 and K3), vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B5 (pantothenic acid), vitamin B7 (biotin), vitamin B6 (pyridoxine), vitamin B9 (folic acid, folate, horacin), vitamin B12 (cyanocobalamin), and combinations thereof. In some embodiments, the food, beverage, confectionery, or concentrate composition may contain "vitamin-like" additives, such as choline, carnitine, myo-inositol, para-aminobenzoic acid, and lipoic acid. The intended composition contains one, two, three, four, five or more vitamins. For example, the composition may comprise niacin, pyridoxine, folic acid, and cyanocobalamin. In another exemplary embodiment, the composition may comprise niacin, pyridoxine, and cyanocobalamin. In further embodiments, the composition may comprise niacin, pantothenic acid, pyridoxine, and cyanocobalamin. In some embodiments, the composition may comprise riboflavin, niacin, pyridoxine, and cyanocobalamin. In other embodiments, the composition may comprise riboflavin, pantothenic acid, pyridoxine, and cyanocobalamin. In further embodiments, the composition may comprise pyridoxine and cyanocobalamin. In even further embodiments, the composition may comprise riboflavin, niacin, pantothenic acid, pyridoxine, and cyanocobalamin.

[0149] In any of the embodiments described above, the composition contains riboflavin in amounts of approximately 0.5 mg, approximately 1.0 mg, approximately 1.5 mg, approximately 2.0 mg, approximately 2.5 mg, approximately 3.0 mg, approximately 3.5 mg, approximately 4.0 mg, approximately 4.5 mg, approximately 5.0 mg, approximately 5.5 mg, approximately 6.0 mg, approximately 6.5 mg, approximately 7.0 mg, approximately 7.5 mg, approximately 8.0 mg, approximately 8.5 mg, approximately 9.0 mg, approximately 9.5 mg, approximately 10.0 mg, approximately 11 mg, approximately 12 mg, approximately 13 mg, approximately 14 mg, approximately 15 mg, approximately 16 mg, approximately 17 mg, approximately 18 mg, approximately 19 mg, approximately 20 mg, approximately 21 mg, approximately 22 mg, approximately 23 mg, and approximately 24 mg. g, approx. 25 mg, approx. 26 mg, approx. 27 mg, approx. 28 mg, approx. 29 mg, approx. 30 mg, approx. 31 mg, approx. 32 mg, approx. 33 mg, approx. 34 mg, approx. mg, approx. 46 mg, approx. 47 mg, approx. 48 mg, approx. 49 mg, approx. 50 mg, approx. 51 mg, approx. 52 mg, approx. 53 mg, approx. 54 mg, approx. 55 mg, approx. 6mg, approximately 67mg, approximately 68mg, approximately 69mg, approximately 70mg, approximately 71mg, approximately 72mg, approximately 73mg, approximately 74mg, approximately 75mg, approximately 76mg, approximately 77mg, approximately 78mg, approximately 79mg, approximately 80mg, approximately 81mg, approximately 82mg, approximately 83mg, approximately 84mg, approximately 85mg, approximately 86mg, approximately 87mg, approximately 88mg, approximately 89mg, approximately 90mg, approximately 91mg, approximately 92mg, approximately 93mg, approximately 94mg, approximately 95mg, approximately 96mg, approximately 97mg, approximately 98mg, approximately 99mg, approximately 100mg, approximately 110mg, approximately 120mg, approximately 130mg, approximately 140mg, approximately 150mg, approximately 160mg, approximately 170mg, about 180mg, about 190mg, about 200mg, about 210mg, about 220mg, about 230mg, about 240mg, about 250mg, about 260mg, about 270mg, about 280mg, about 290mg, about 300mg, about 310mg, about 320mg, about 330mg, about 340mg, About 350mg, about 360mg, about 370mg, about 380mg, about 390mg, about 400mg, about 410mg, about 420mg, about 430mg, about 440mg, about 450mg, about 460mg, about 470mg, about 480mg, about 490mg, about 500mg, about 510mg, about 520mg,It may contain approximately 530 mg, 540 mg, 550 mg, 560 mg, 570 mg, 580 mg, 590 mg, 600 mg, 610 mg, 620 mg, 630 mg, 640 mg, 650 mg, 660 mg, 670 mg, 680 mg, 690 mg, 700 mg, 710 mg, 720 mg, 730 mg, 740 mg, 750 mg, 760 mg, 770 mg, 780 mg, 790 mg, 800 mg, 810 mg, 820 mg, 830 mg, 840 mg, 850 mg, 860 mg, 870 mg, 880 mg, 890 mg, or 900 mg.

[0150] Riboflavin content values ​​are in ranges, for example, approximately 0.5 mg to approximately 900 mg, approximately 1 mg to approximately 900 mg, approximately 2 mg to approximately 900 mg, approximately 5 mg to approximately 900 mg, approximately 10 mg to approximately 900 mg, approximately 25 mg to approximately 900 mg, approximately 50 mg to approximately 900 mg, approximately 100 mg to approximately 900 mg, approximately 150 mg to approximately 900 mg, approximately 200 mg to approximately 900 mg, approximately 300 mg to approximately 900 mg, approximately 400 mg to approximately 900 mg, approximately 500 mg to approximately 900 mg, approximately 600 mg to approximately 900 mg, approximately 700 mg to approximately 900 mg, approximately 800 mg to approximately 900 mg, approximately 0.5 It can also be expressed as approximately 850 mg from mg, approximately 800 mg from approximately 0.5 mg, approximately 750 mg from approximately 0.5 mg, approximately 600 mg from approximately 0.5 mg, approximately 500 mg from approximately 0.5 mg, approximately 400 mg from approximately 0.5 mg, approximately 300 mg from approximately 0.5 mg, approximately 200 mg from approximately 0.5 mg, approximately 100 mg from approximately 0.5 mg, approximately 50 mg from approximately 0.5 mg, approximately 25 mg from approximately 0.5 mg, approximately 10 mg from approximately 0.5 mg, approximately 5 mg from approximately 0.5 mg, approximately 2.5 mg from approximately 0.5 mg, approximately 1.5 mg from approximately 0.5 mg, or approximately 1 mg from approximately 0.5 mg.

[0151] In any of the embodiments described above, the composition contains pantothenic acid in amounts of approximately 2 mg, 3 mg, 4 mg, 5 mg, 6 mg, 7 mg, 8 mg, 9 mg, 10 mg, 11 mg, 12 mg, 13 mg, 14 mg, 15 mg, 16 mg, 17 mg, 18 mg, 19 mg, 20 mg, 21 mg, 22 mg, 23 mg, 24 mg, 25 mg, 26 mg, 27 mg, 28 mg, 29 mg, 30 mg, 31 mg, 32 mg, 33 mg, 34 mg, 35 mg, 36 mg, 37 mg, 38 mg, 39 mg, and 40 mg. mg, approx. 41 mg, approx. 42 mg, approx. 43 mg, approx. 44 mg, approx. 45 mg, approx. 46 mg, approx. 47 mg, approx. 48 mg, approx. 49 mg, approx. 50 mg, approx. g, approx. 62 mg, approx. 63 mg, approx. 64 mg, approx. 65 mg, approx. 66 mg, approx. 67 mg, approx. 68 mg, approx. 69 mg, approx. 70 mg, approx. 71 mg, approx. 72 mg, approx. mg, approx. 83 mg, approx. 84 mg, approx. 85 mg, approx. 86 mg, approx. 87 mg, approx. 88 mg, approx. 89 mg, approx. 90 mg, approx. 90 mg, approx. 91 mg, approx. 92 mg, approx. 93 mg, approx. About 120mg, about 130mg, about 140mg, about 150mg, about 160mg, about 170mg, about 180mg, about 190mg, about 200mg, about 210mg, about 220mg, about 230mg, about 240mg, about 250mg, about 260mg, about 270mg, about 280mg, about 290mg , about 300mg, about 310mg, about 320mg, about 330mg, about 340mg, about 350mg, about 360mg, about 370mg, about 380mg, about 390mg, about 400mg, about 410mg, about 420mg, about 430mg, about 440mg, about 450mg, about 460mg, about 470m g, approx. 480 mg, approx. 490 mg, approx. 500 mg, approx. 550 mg, approx. 600 mg, approx. 650 mg, approx. 700 mg, approx. 750 mg, approx. 800 mg, approx.It may be contained in amounts of 200 mg, approximately 1,250 mg, approximately 1,300 mg, approximately 1,350 mg, approximately 1,400 mg, approximately 1,450 mg, approximately 1,500 mg, approximately 1,550 mg, approximately 1,600 mg, approximately 1,650 mg, approximately 1,700 mg, approximately 1,750 mg, or approximately 1,800 mg.

[0152] The pantothenic acid content ranges, for example, approximately 2 mg to 1,800 mg, approximately 3 mg to 1,800 mg, approximately 4 mg to 1,800 mg, approximately 5 mg to 1,800 mg, approximately 7.5 mg to 1,800 mg, approximately 10 mg to 1,800 mg, approximately 15 mg to 1,800 mg, approximately 20 mg to 1,800 mg, approximately 25 mg to 1,800 mg, approximately 50 mg to 1,800 mg, approximately 100 mg to 1,800 mg, approximately 200 mg to 1,800 mg, approximately 30 mg 0mg to about 1,800mg, about 400mg to about 1,800mg, about 500mg to about 1,800mg, about 600mg to about 1,800mg, about 700mg to about 1,800mg, about 800mg to about 1,800mg, about 900mg to about 1,800mg, about 1,000mg to about 1,800mg, about 1,100mg to about 1,800mg, about 1,200mg to about 1,800mg, about 1,300mg to about 1,800mg, about 1,400mg to about 1,800mg, about 1, 500mg to approximately 1,800mg, approximately 1,600mg to approximately 1,800mg, approximately 1,000mg to approximately 1,800mg, approximately 2mg to approximately 1,750mg, approximately 2mg to approximately 1,700mg, approximately 2mg to approximately 1,600mg, approximately 2mg to approximately 1,500mg, approximately 2mg to approximately 1,400mg, approximately 2mg to approximately 1,300mg, approximately 2mg to approximately 1,200mg, approximately 2mg to approximately 1,100mg, approximately 2mg to approximately 1,000mg, approximately 2mg to approximately 900mg, approximately 2mg to approximately 800mg, approximately It may also be expressed as 2mg to approximately 700mg, approximately 2mg to approximately 600mg, approximately 2mg to approximately 500mg, approximately 2mg to approximately 400mg, approximately 2mg to approximately 300mg, approximately 2mg to approximately 200mg, approximately 2mg to approximately 100mg, approximately 2mg to approximately 75mg, approximately 2mg to approximately 50mg, approximately 2mg to approximately 25mg, approximately 2mg to approximately 20mg, approximately 2mg to approximately 15mg, approximately 2mg to approximately 10mg, approximately 2mg to approximately 7.5mg, approximately 2mg to approximately 5mg, approximately 2mg to approximately 4mg, or approximately 2mg to approximately 3mg.

[0153] In any of the embodiments described above, the composition contains pyridoxine in amounts of approximately 0.75 mg, 1 mg, 2 mg, 3 mg, 4 mg, 5 mg, 6 mg, 7 mg, 8 mg, 9 mg, 10 mg, 20 mg, 30 mg, 40 mg, 50 mg, 60 mg, 70 mg, 80 mg, 90 mg, 100 mg, 150 mg, 200 mg, 250 mg, 300 mg, and 350 mg. g, about 400mg, about 450mg, about 500mg, about 550mg, about 600mg, about 650mg, about 700mg, about 750mg, about 800mg, about 850mg, about 900mg, about 950mg , 1,000mg, about 1,500mg, 2,000mg, about 2,500mg, about 3,000mg, about 3,500mg, about 4,000mg, about 4,500mg, about 5,000mg, about 5,500 mg, approximately 6,000mg, approximately 6,500mg, approximately 7,000mg, approximately 7,500mg, approximately 8,000mg, approximately 8,500mg, approximately 9,000mg, approximately 9,500mg, approximately 10,000mg, approx. 10,500mg, approx. 11,000mg, approx. 11,500mg, approx. 12,000mg, approx. 12,500mg, approx. 13,000mg, approx. 13,500mg, approx. 14,000mg, approx. 14,5 It may contain 00 mg, approximately 15,000 mg, approximately 15,500 mg, 16,000 mg, approximately 16,500 mg, approximately 17,000 mg, approximately 17,500 mg, approximately 18,000 mg, approximately 18,500 mg, approximately 19,000 mg, approximately 19,500 mg, approximately 20,000 mg, approximately 25,000 mg, approximately 30,000 mg, approximately 35,000 mg, approximately 40,000 mg, or approximately 45,000 mg.

[0154] Pyridoxine content values ​​are in ranges, for example, approximately 0.75 mg to approximately 45,000 mg, approximately 1 mg to approximately 45,000 mg, approximately 2 mg to approximately 45,000 mg, approximately 3 mg to approximately 45,000 mg, approximately 4 mg to approximately 45,000 mg, approximately 5 mg to approximately 45,000 mg, approximately 10 mg to approximately 45,000 mg, approximately 15 mg to approximately 45,000 mg, approximately 20 mg to approximately 45,000 mg, approximately 25 mg to approximately 45,000 mg, approximately 50 mg to approximately 45,000 mg, approximately 100 mg to approximately 45,000 mg, approximately 250 mg to approximately 45,000 mg 0mg, approximately 500mg to approximately 45,000mg, approximately 1,000mg to approximately 45,000mg, approximately 2,500mg to approximately 45,000mg, approximately 5,000mg to approximately 45,000mg, approximately 7,500mg to approximately 45,000mg, approximately 10,000mg to approximately 45,000mg, approximately 15,000mg to approximately 45,000mg, approximately 20,000mg to approximately 45,000mg, approximately 25,000mg to approximately 45,000mg, approximately 30,000mg to approximately 45,000mg, approximately 35,000mg to approximately 45,000mg, approximately 40,000 mg~about 45,000mg, about 0.25mg~about 40,000mg, about 0.25mg~about 35,000mg, about 0.25mg~about 30,000mg, about 0.25mg~about 25,000mg, about 0.25mg~about 20,000mg, about 0.25mg Approximately 15,000mg, approximately 0.25mg to approximately 10,000mg, approximately 0.25mg to approximately 7,500mg, approximately 0.25mg to approximately 5,000mg, approximately 0.25mg to approximately 2,500mg, approximately 0.25mg to approximately 1,000mg, approximately 0.25mg to approximately 750mg, approximately It may also be expressed as 0.25mg to approximately 500mg, approximately 0.25mg to approximately 250mg, approximately 0.25mg to approximately 100mg, approximately 0.25mg to approximately 75mg, approximately 0.25mg to approximately 50mg, approximately 0.25mg to approximately 25mg, approximately 0.25mg to approximately 20mg, approximately 0.25mg to approximately 15mg, approximately 0.25mg to approximately 10mg, approximately 0.25mg to approximately 7.5mg, approximately 0.25mg to approximately 5mg, approximately 0.25mg to approximately 2.5mg, approximately 0.25mg to approximately 2mg, approximately 0.25mg to approximately 1mg, or approximately 0.25mg to approximately 0.5mg.

[0155] In any of the embodiments described above, the composition contains biotin in amounts of approximately 0.015 mg, approximately 0.020 mg, approximately 0.025 mg, approximately 0.030 mg, approximately 0.035 mg, approximately 0.040 mg, approximately 0.045 mg, approximately 0.050 mg, approximately 0.055 mg, approximately 0.060 mg, approximately 0.065 mg, approximately 0.070 mg, approximately 0.075 mg, approximately 0.080 mg, approximately 0.085 mg, and approximately 0.090mg, about 0.095mg, about 1mg, about 2mg, about 3mg, about 4mg, about 5mg, about 6mg, about 7mg, about 8mg, about 9mg, about 10mg, about 20mg, about 30mg, about 40mg, about 50mg, about 60mg, about 70, about 80mg, 90mg, about 100mg, about 150mg, about 200mg, about 250mg, about 300mg, 350mg, about 400mg, about 450mg, about 500mg, about 550mg, about 600mg, about 650mg, about 700mg, about 750mg, about 800mg, about 850mg, about 900mg, about 950mg, 1,00 0mg, about 1,500mg, 2,000mg, about 2,500mg, about 3,000mg, about 3,500mg, about 4,000mg, about 4,500mg, about 5,000mg, about 5,500 It may contain mg, approximately 6,000 mg, approximately 6,500 mg, approximately 7,000 mg, approximately 7,500 mg, approximately 8,000 mg, approximately 8,500 mg, approximately 9,000 mg, approximately 9,500 mg, approximately 10,000 mg, approximately 10,500 mg, approximately 11,000 mg, approximately 11,500 mg, approximately 12,000 mg, approximately 12,500 mg, approximately 13,000 mg, or approximately 13,500 mg.

[0156] Biotin content values ​​are in ranges, for example, approximately 0.015 mg to approximately 13,500 mg, approximately 0.025 mg to approximately 13,500 mg, approximately 0.05 mg to approximately 13,500 mg, approximately 0.075 mg to approximately 13,500 mg, approximately 0.1 mg to approximately 13,500 mg, approximately 0.2 mg to approximately 13,500 mg, approximately 0.5 mg to approximately 13,500 mg, approximately 0.75 mg to approximately 13,500 mg, approximately 1 mg to approximately 13,500 mg, approximately 2 mg to approximately 13,500 mg, approximately 5 mg to approximately 13,500 mg, approximately 10 mg to approximately 13,500 mg 0mg, about 25mg to about 13,500mg, about 50mg to about 13,500mg, about 100mg to about 13,500mg, about 250mg to about 13,500mg, about 500mg to about 13,500mg, about 1,000mg to about 13,500mg, about 2, 500mg to about 13,500mg, about 5,000mg to about 13,500mg, about 7,500mg to about 13,500mg, about 10,000mg to about 13,500mg, about 11,000mg to about 13,500mg, about 12,000mg to about 13,50 0mg, about 13,000mg to about 13,500mg, about 0.015mg to about 13,000mg, about 0.015mg to about 12,000mg, about 0.015mg to about 11,000mg, about 0.015mg to about 10,000mg, about 0.015mg to about Approximately 7,500mg, approximately 0.015mg to approximately 5,000mg, approximately 0.015mg to approximately 2,500mg, approximately 0.015mg to approximately 1,000mg, approximately 0.015mg to approximately 750mg, approximately 0.015mg to approximately 500mg, approximately 0.015mg to approximately 250mg It can also be expressed as approximately 0.015 mg to approximately 100 mg, approximately 75 mg to approximately 13,000 mg, approximately 0.015 mg to approximately 50 mg, approximately 0.015 mg to approximately 25 mg, approximately 10 mg to approximately 13,000 mg, approximately 0.015 mg to approximately 5 mg, approximately 0.015 mg to approximately 2.5 mg, approximately 0.015 mg to approximately 1 mg, approximately 0.015 mg to approximately 0.75 mg, approximately 0.015 mg to approximately 0.5 mg, approximately 0.015 mg to approximately 0.1 mg, approximately 0.015 mg to approximately 0.05 mg, or approximately 0.015 mg to approximately 0.025 mg.

[0157] In any of the embodiments described above, the composition contains niacin in amounts of approximately 7 mg, 8 mg, 9 mg, 10 mg, 11 mg, 12 mg, 13 mg, 14 mg, 15 mg, 18 mg, 19 mg, 20 mg, 21 mg, 22 mg, 23 mg, 24 mg, 25 mg, 26 mg, 27 mg, 28 mg, 30 mg, 30 mg, 31 mg, 32 mg, 33 mg, 34 mg, 35 mg, 36 mg, 37 mg, 38 mg, 39 mg, 40 mg, 41 mg, 42 mg, 43 mg, 44 mg, 45 mg, and 46 mg. g, approx. 47 mg, approx. 48 mg, approx. 49 mg, approx. 50 mg, approx. 51 mg, approx. 52 mg, approx. 53 mg, approx. 54 mg, approx. 55 mg, approx. 56, approx. , about 68mg, about 69mg, about 70mg, about 71mg, about 72mg, about 73mg, about 74mg, about 75mg, about 76mg, about 77mg, about 78mg, about 79mg, about 80mg, about 81mg, about 82mg, about 83mg, about 84mg, about 85mg, about 86mg, about 87mg, about 88m g, approx. 89 mg, approx. 90 mg, approx. 90 mg, approx. 91 mg, approx. 92 mg, approx. 93 mg, approx. 94 mg, approx. 95 mg, approx. 96 mg, approx. 97 mg, approx. 170mg, about 180mg, about 190mg, about 200mg, about 210mg, about 220mg, about 230mg, about 240mg, about 250mg, about 260mg, about 270mg, about 280mg, about 290mg, about 300mg, about 310mg, about 320mg, about 330mg, about 340mg, About 350mg, about 360mg, about 370mg, about 380mg, about 390mg, about 400mg, about 410mg, about 420mg, about 430mg, about 440mg, about 450mg, about 460mg, about 470mg, about 480mg, about 490mg, about 500mg, about 550mg, about 600mg , approx. 650 mg, approx. 700 mg, approx. 750 mg, approx. 800 mg, approx. 850 mg, approx. 900 mg, approx. 950 mg, approx. 1,000 mg, approx. 1,050 mg, approx. 1,100 mg, approx.400mg, about 1,450mg, about 1,500mg, about 1,550mg, about 1,600mg, about 1,650mg, about 1,700mg, about 1,750mg, about 1,800mg, about 1,850mg, about 1,9000mg, about 1,950mg, about 2,000mg, about 2,100m g, approximately 2,200mg, approximately 2,300mg, approximately 2,400mg, 2,500mg, 2,600mg, 2,700mg, approximately 2,800mg, approximately 2,900mg, approximately 3,000mg, approximately 3,100mg, approximately 3,200mg, approximately 3,300mg, approximately 3,400mg, 3,500mg It may contain 3,600 mg, 3,700 mg, approximately 3,800 mg, approximately 3,900 mg, approximately 4,000 mg, approximately 4,100 mg, approximately 4,200 mg, approximately 4,300 mg, approximately 4,400 mg, 4,500 mg, 4,600 mg, 4,700 mg, approximately 4,800 mg, approximately 4,900 mg, approximately 5,000 mg, approximately 5,200 mg, approximately 5,300 mg, approximately 5,400 mg, approximately 5,500 mg, approximately 5,600 mg, approximately 5,700 mg, approximately 5,800 mg, approximately 5,900 mg, approximately 6,000 mg, approximately 6,100 mg, approximately 6,200 mg, or approximately 6,300 mg.

[0158] Niacin content values ​​are in ranges, for example, approximately 7mg to 6,300mg, approximately 8mg to 6,300mg, approximately 9mg to 6,300mg, approximately 10mg to 6,300mg, approximately 12.5mg to 6,300mg, approximately 15mg to 6,300mg, approximately 20mg to 6,300mg, approximately 25mg to 6,300mg, approximately 50mg to 6,300mg, approximately 75mg to 6,300mg, approximately 100mg to Approximately 6,300mg, approximately 250mg to approximately 6,300mg, approximately 500mg to approximately 6,300mg, approximately 750mg to approximately 6,300mg, approximately 1,000mg to approximately 6,300mg, approximately 2,500mg to approximately 6,3 00mg, about 3,500mg to about 6,300mg, about 4,000mg to about 6,300mg, about 5,000mg to about 6,300mg, about 6,000mg to about 6,300mg, about 7mg to about 6,200 mg, about 7mg to about 6,100mg, about 7mg to about 6,000mg, about 7mg to about 5,750mg, about 7mg to about 5,500mg, about 7mg to about 5,250mg, about 7mg to about 5,000mg, Approximately 7mg to approximately 4,000mg, approximately 7mg to approximately 3,000mg, approximately 7mg to approximately 2,000mg, approximately 7mg to approximately 1,000mg, approximately 7mg to approximately 900mg, approximately 7mg to approximately 800mg, approximately 7mg to approximately 70 It can also be expressed as 0 mg, approximately 7 mg to approximately 600 mg, approximately 7 mg to approximately 500 mg, approximately 7 mg to approximately 400 mg, approximately 7 mg to approximately 300 mg, approximately 7 mg to approximately 200 mg, approximately 7 mg to approximately 100 mg, approximately 7 mg to approximately 75 mg, approximately 7 mg to approximately 50 mg, approximately 7 mg to approximately 25 mg, approximately 7 mg to approximately 15 mg, approximately 7 mg to approximately 12.5 mg, approximately 7 mg to approximately 10 mg, approximately 7 mg to approximately 9 mg, or approximately 7 mg to approximately 8 mg.

[0159] In any of the embodiments described above, the composition contains folic acid in amounts of approximately 0.2 mg, 0.3 mg, 0.4 mg, 0.5 mg, 0.6 mg, 0.7 mg, 0.8 mg, 0.9 mg, 1 mg, 2 mg, 3 mg, 4 mg, 5 mg, 6 mg, 7 mg, 8 mg, 9 mg, 10 mg, 11 mg, 12 mg, 13 mg, 14 mg, 15 mg, 18 mg, 19 mg, 20 mg, and 21 mg. mg, about 22mg, about 23mg, about 24mg, about 25mg, about 26mg, about 27mg, about 28mg, about 30mg, about 30mg, about 31mg, about 32mg, about 33mg, about 34mg, about 35mg, about 36m g, about 37mg, about 38mg, about 39mg, about 40mg, about 41mg, about 42mg, about 43mg, about 44mg, about 45mg, about 46mg, about 47mg, about 48mg, about 49mg, about 50mg, about 51mg , about 52mg, about 53mg, about 54mg, about 55mg, about 56, about 57mg, about 58mg, about 59mg, about 60mg, about 61mg, about 62mg, about 63mg, about 64mg, about 65mg, about 66mg, about 67mg, about 68mg, about 69mg, about 70mg, about 71mg, about 72mg, about 73mg, about 74mg, about 75mg, about 76mg, about 77mg, about 78mg, about 79mg, about 80mg, about 81mg, about 8 It could be contained in amounts of 2 mg, approximately 83 mg, approximately 84 mg, approximately 85 mg, approximately 86 mg, approximately 87 mg, approximately 88 mg, approximately 89 mg, approximately 90 mg, approximately 90 mg, approximately 91 mg, approximately 92 mg, approximately 93 mg, approximately 94 mg, approximately 95 mg, approximately 96 mg, approximately 97 mg, approximately 98 mg, approximately 99 mg, approximately 100 mg, approximately 110 mg, approximately 120 mg, approximately 130 mg, approximately 140 mg, approximately 150 mg, approximately 160 mg, approximately 170 mg, or approximately 180 mg.

[0160] Folic acid content is a range, for example, approximately 0.2 mg to 180 mg, approximately 0.3 mg to 180 mg, approximately 0.4 mg to 180 mg, approximately 0.5 mg to 180 mg, approximately 0.75 mg to 180 mg, approximately 1 mg to 180 mg, approximately 2.5 mg to 180 mg, approximately 5 mg to 180 mg, approximately 10 mg to 180 mg, approximately 15 mg to 180 mg, approximately 25 mg to 180 mg, approximately 50 mg to 180 mg, approximately 75 mg to 180 mg, approximately 100 mg to 180 mg, approximately 125 mg to 180 mg, approximately 150 mg to 180 mg, approximately 160 mg to 180 mg, approximately 170 mg to 180 mg, approximately 175 mg to 180 mg, approximately 0.2 mg to 170 mg, approximately 0 It can also be expressed as 0.2mg to approximately 160mg, approximately 0.2mg to approximately 150mg, approximately 0.2mg to approximately 140mg, approximately 0.2mg to approximately 130mg, approximately 0.2mg to approximately 120mg, approximately 0.2mg to approximately 110mg, approximately 0.2mg to approximately 100mg, approximately 0.2mg to approximately 75mg, approximately 0.2mg to approximately 50mg, approximately 0.2mg to approximately 25mg, approximately 0.2mg to approximately 10mg, approximately 0.2mg to approximately 7.5mg, approximately 0.2mg to approximately 5mg, approximately 0.2mg to approximately 4mg, approximately 0.2mg to approximately 3mg, approximately 0.2mg to approximately 2mg, approximately 0.2mg to approximately 1mg, approximately 0.2mg to approximately 0.75mg, approximately 0.2mg to approximately 0.5mg, approximately 0.2mg to approximately 0.4mg, or approximately 0.2mg to approximately 0.3mg.

[0161] In any of the embodiments described above, the composition contains cyanocobalamin in amounts of approximately 0.001 mg, approximately 0.002 mg, approximately 0.003 mg, approximately 0.004 mg, approximately 0.005 mg, approximately 0.006 mg, approximately 0.007 mg, approximately 0.008 mg, approximately 0.009 mg, approximately 0.010 mg, approximately 0.011 mg, approximately 0.012 mg, approximately 0.013 mg, approximately 0.014 mg, approximately 0.015 mg, approximately 0.016 mg, approximately 0.017 mg, approximately 0.018 mg, approximately 0.019 mg, approximately 0.020 mg, and approximately 0.25 mg. , about 0.30mg, about 0.35mg, about 0.40mg, about 0.45mg, about 0.50mg, about 0.55mg, about 0.65mg, about 0.70mg, about 0.75mg, about 0.80mg, about 0.85mg, about 0.90mg, about 0.95mg, about 1m g, about 1.5 mg, about 2 mg, about 2.5 mg, about 3 mg, about 3.5 mg, about 4 mg, about 4.5 mg, about 5 mg, about 5.5 mg, about 6 mg, about 6.5 mg, about 7 mg, about 7.5 mg, about 8 mg, about 8.5 mg, about 9 mg, about 9.5 mg, 10.0mg, approx. 11mg, approx. 12mg, approx. 13mg, approx. 14mg, approx. 15mg, approx. 16mg, approx. 17mg, approx. 18mg, approx. 19mg, approx. 20mg, approx. 21mg, approx. 22mg, approx. 23mg, approx. 24mg, approx. 25mg, approx. 26mg, approx. 27mg, approx. 28mg, approx. 29mg, approx. 30mg, approx. 31mg, approx. 32mg, approx. 33mg, approx. 34mg, approx. 35mg, approx. 36mg, approx. 37mg, approx. 38mg, approx. 39mg, approx. 40mg, approx. 41mg, approx. 42mg, approx. 43mg, approx. 44mg, approx. 45mg, approx. 46mg, approx. 47mg, approx. 48mg, approx. 49mg, approx. 50mg, approximately 51mg, approximately 52mg, approximately 53mg, approximately 54mg, approximately 55mg, approximately 56mg, approximately 57mg, approximately 58mg, approximately 59mg, approximately 60mg, approximately 61mg, approximately 62mg, approximately 63mg, approximately 64mg, approximately 65mg, approximately 66mg, approximately 67mg, approximately 68mg, approximately 69mg, approximately 70mg, approximately 71mg, approximately 72mg, approximately 73mg, approximately 74mg, approximately 75mg, approximately 76mg, approximately 77mg, approximately 78mg, approximately 79mg, approximately 80mg, approximately 81mg, approximately 82mg, approximately 83mg, approximately 84mg, approximately 85mg, approximately 86mg, approximately 87mg, approximately 88mg, approximately 89mg, Approximately 90mg, approximately 91mg, approximately 92mg, approximately 93mg, approximately 94mg, approximately 95mg, approximately 96mg, approximately 97mg, approximately 98mg, approximately 99mg, approximately 100mg, approximately 150mg, approximately 200mg, approximately 250mg, approximately 300mg, 350mg, approximately 400mg, approximately 450mg, approximately 500mg, approximately 510mg, approximately 520mg, approximately 530mg, approximately 540mg, approximately 550mg, approximately 560mg, approximately 570mg, approximately 580mg, approximately 590mg, approximately 600mg, approximately 610mg, approximately 620mg, approximately 630mg, approximately 640mg, approximately 650mg, approximately 660mg, approximately 670mg, It may contain approximately 680 mg, 690 mg, 700 mg, 710 mg, 720 mg, 730 mg, 740 mg, 750 mg, 760 mg, 770 mg, 780 mg, 790 mg, 800 mg, 810 mg, 820 mg, 830 mg, 840 mg, 850 mg, 860 mg, 870 mg, 880 mg, 890 mg, 900 mg, 1,010 mg, 1,020 mg, 1,030 mg, 1,040 mg, 1,050 mg, 1,060 mg, 1,070 mg, or 1,080 mg.

[0162] The cyanocobalamin content ranges, for example, approximately 0.001 mg to approximately 1,080 mg, approximately 0.0025 mg to approximately 1,080 mg, approximately 0.005 mg to approximately 1,080 mg, approximately 0.0075 mg to approximately 1,080 mg, approximately 0.01 mg to approximately 1,080 mg, approximately 0.025 mg to approximately 1,080 mg, approximately 0.05 mg to approximately 1,080 mg, approximately 0.075 mg to approximately 1,080 mg, approximately 0.1 mg to approximately 1,080 mg, approximately 0.25 mg to approximately 1,080 mg, approximately 0.5 mg to approximately 1,080 mg, approximately 0.75 mg to approximately 1,080 mg, approximately 1 mg to approximately 1,080 mg, approximately 2mg to approximately 1,080mg, approximately 2.5mg to approximately 1,080mg, approximately 5mg to approximately 1,080mg, approximately 10mg to approximately 1,080mg, approximately 25mg to approximately 1,080mg, approximately 50mg to approximately 1,080mg, approximately 75mg to approximately 1,080mg, approximately 100mg to approximately 1,080mg, approximately 200mg to approximately 1,080mg, approximately 500mg to approximately 1,080mg, approximately 750mg to approximately 1,080mg, approximately 800mg to approximately 1,080mg, approximately 900mg to approximately 1,080mg, approximately 1,000mg to approximately 1,080mg, approximately 1,025mg to approximately 1,080mg, approximately 1,050mg to approximately 1,0 80mg, approximately 1,060mg to 1,080mg, approximately 1,070mg to 1,080mg, approximately 1,075mg to 1,080mg, approximately 0.001mg to 1,050mg, approximately 0.001mg to 1,000mg, approximately 0.001mg to 900mg, approximately 0.001mg to 800mg, approximately 0.001mg to 700mg, approximately 0.001mg to 600mg, approximately 0.001mg to 500mg, approximately 0.001mg to 400mg, approximately 0.001mg to 300mg, approximately 0.001mg to 200mg, approximately 0.001mg to 100mg, approximately 0.001mg These can also be expressed as approximately 75mg, approximately 0.001mg to approximately 50mg, approximately 0.001mg to approximately 25mg, approximately 0.001mg to approximately 10mg, approximately 0.001mg to approximately 5mg, approximately 0.001mg to approximately 2.5mg, approximately 0.001mg to approximately 1mg, approximately 0.001mg to approximately 0.5mg, approximately 0.001mg to approximately 0.1mg, approximately 0.001mg to approximately 0.05mg, approximately 0.001mg to approximately 0.01mg, approximately 0.001mg to approximately 0.0075mg, approximately 0.001mg to approximately 0.005mg, approximately 0.001mg to approximately 0.0025mg, or approximately 0.001mg to approximately 0.002mg.

[0163] In any of the embodiments described above, the composition contains thiamine in amounts of approximately 0.55 mg, 0.60 mg, 0.65 mg, 0.70 mg, 0.75 mg, 0.80 mg, 0.85 mg, 0.90 mg, 0.95 mg, 1 mg, 2 mg, 3 mg, 4 mg, 5 mg, 6 mg, 7 mg, 8 mg, 9 mg, 10 mg, 11 mg, 12 mg, 13 mg, 14 mg, 15 mg, 18 mg, 19 mg, 20 mg, 21 mg, 22 mg, 23 mg, 24 mg, 25 mg, 26 mg, and 2 7mg, approximately 28mg, approximately 30mg, approximately 30mg, approximately 31mg, approximately 32mg, approximately 33mg, approximately 34mg, approximately 35mg, approximately 36mg, approximately 37mg, approximately 38mg, approximately 39mg, approximately 40mg, approximately 41mg, approximately 42mg, approximately 43mg, approximately 44mg, approximately 45mg, approximately 46mg, approximately 47mg, approximately 48mg, approximately 49mg, approximately 50mg, approximately 51mg, approximately 52mg, approximately 53mg, approximately 54mg, approximately 55mg, approximately 56mg, approximately 57mg, approximately 58mg, approximately 59mg, approximately 60mg, approximately 61mg, approximately 62mg, approximately 63mg, approximately 64mg, approximately 65mg, approximately 66mg mg, about 67mg, about 68mg, about 69mg, about 70mg, about 71mg, about 72mg, about 73mg, about 74mg, about 75mg, about 76mg, about 77mg, about 78mg, about 79mg, about 80mg, about 81mg, about 82mg, about 83mg, about 84mg, about 85mg , 86mg, 87mg, 88mg, 89mg, 90mg, 90mg, 91mg, 92mg, 93mg, 94mg, 95mg, 96mg, 97mg, 98mg, 99mg, 100mg, 110mg, 120mg, 130m It may contain approximately 140 mg, 150 mg, 160 mg, 170 mg, 180 mg, 190 mg, 200 mg, 210 mg, 220 mg, 230 mg, 240 mg, 250 mg, 260 mg, 270 mg, 280 mg, 290 mg, 300 mg, 310 mg, 320 mg, 330 mg, 340 mg, 350 mg, 360 mg, 370 mg, 380 mg, 390 mg, 400 mg, 410 mg, 420 mg, 430 mg, 440 mg, or 450 mg.

[0164] Thiamine content values ​​are in ranges, for example, approximately 0.55 mg to approximately 450 mg, approximately 0.6 mg to approximately 450 mg, approximately 0.7 mg to approximately 450 mg, approximately 0.8 mg to approximately 450 mg, approximately 0.9 mg to approximately 450 mg, approximately 1 mg to approximately 450 mg, approximately 2.5 mg to approximately 450 mg, approximately 5 mg to approximately 450 mg, approximately 7.5 mg to approximately 450 mg, approximately 10 mg to approximately 450 mg, approximately 25 mg to approximately 450 mg, approximately 50mg to about 450mg, about 75mg to about 450mg, about 100mg to about 450mg, about 150mg to about 450mg, about 200mg to about 450mg, about 250mg to about 450mg, about 30 0mg to about 450mg, about 350mg to about 450mg, about 400mg to about 450mg, about 410mg to about 450mg, about 420mg to about 450mg, about 430mg to about 450mg, about 1mg ~450mg, approximately 440mg~450mg, approximately 445mg~450mg, approximately 0.55mg~425mg, approximately 0.55mg~400mg, approximately 0.55mg~375mg, approximately 0. 55mg to about 350mg, about 0.55mg to about 325mg, about 0.55mg to about 300mg, about 0.55mg to about 200mg, about 0.55mg to about 100mg, about 0.55mg to about 75mg It may also be expressed as approximately 0.55 mg to 50 mg, approximately 0.55 mg to 25 mg, approximately 0.55 mg to 10 mg, approximately 0.55 mg to 5 mg, approximately 0.55 mg to 2.5 mg, approximately 0.55 mg to 2 mg, approximately 0.55 mg to 1 mg, approximately 0.55 mg to 0.9 mg, approximately 0.55 mg to 0.8 mg, approximately 0.55 mg to 0.7 mg, or approximately 0.55 mg to 0.6 mg.

[0165] In any of the embodiments described above, the composition may contain vitamin A in amounts of approximately 0.35 mg, approximately 0.40 mg, approximately 0.45 mg, approximately 0.50 mg, approximately 0.55 mg, approximately 0.60 mg, approximately 0.65 mg, approximately 0.70 mg, approximately 0.75 mg, approximately 0.80 mg, approximately 0.85 mg, approximately 0.90 mg, approximately 0.95 mg, approximately 1 mg, approximately 2 mg, approximately 3 mg, approximately 4 mg, approximately 5 mg, approximately 6 mg, approximately 7 mg, approximately 8 mg, approximately 9 mg, approximately 10 mg, approximately 10.5 mg, approximately 11 mg, approximately 11.5 mg, approximately 12 mg, approximately 12.5 mg, approximately 13 mg, approximately 13.5 mg, approximately 14 mg, approximately 14.5 mg, approximately 15 mg, approximately 15.5 mg, approximately 16 mg, approximately 16.5 mg, approximately 17 mg, or approximately 17.5 mg.

[0166] Vitamin A content values ​​are in ranges, for example, approximately 0.35 mg to approximately 17.5 mg, approximately 0.4 mg to approximately 17.5 mg, approximately 0.5 mg to approximately 17.5 mg, approximately 0.6 mg to approximately 17.5 mg, approximately 0.7 mg to approximately 17.5 mg, approximately 0.8 mg to approximately 17.5 mg, approximately 0.9 mg to approximately 17.5 mg, approximately 1 mg to approximately 17.5 mg, approximately 2 mg to approximately 17.5 mg, approximately 3 mg to approximately 17.5 mg, approximately 4 mg to approximately 1 7.5mg, about 5mg to about 17.5mg, about 6mg to about 17.5mg, about 7mg to about 17.5mg, about 8mg to about 17.5mg, about 9mg to about 17.5mg, about 10mg to about 17.5mg, Approximately 11 mg to approximately 17.5 mg, approximately 12 mg to approximately 17.5 mg, approximately 13 mg to approximately 17.5 mg, approximately 14 mg to approximately 17.5 mg, approximately 15 mg to approximately 17.5 mg, approximately 16 mg to approximately 17.5 mg, approximately 1 7mg to about 17.5mg, about 0.35mg to about 17mg, about 0.35mg to about 16mg, about 0.35mg to about 15mg, about 0.35mg to about 14mg, about 0.35mg to about 13mg, about 0. 35mg~about 12mg, about 0.35mg~about 11mg, about 0.35mg~about 10mg, about 0.35mg~about 9mg, about 0.35mg~about 8mg, about 0.35mg~about 7mg, about 0.35mg~ It can also be expressed as approximately 6 mg, approximately 0.35 mg to approximately 5 mg, approximately 0.35 mg to approximately 4 mg, approximately 0.35 mg to approximately 3 mg, approximately 0.35 mg to approximately 2 mg, approximately 0.35 mg to approximately 1 mg, approximately 0.35 mg to approximately 0.9 mg, approximately 0.35 mg to approximately 0.8 mg, approximately 0.35 mg to approximately 0.7 mg, approximately 0.35 mg to approximately 0.6 mg, approximately 0.35 mg to approximately 0.5 mg, or approximately 0.35 mg to approximately 0.4 mg.

[0167] In any of the embodiments described above, the composition contains approximately 37.5 mg, 38 mg, 38.5 mg, 39 mg, 39.5 mg, 40 mg, 40.5 mg, 41 mg, 41.5 mg, 42 mg, 42.5 mg, 43 mg, 43.5 mg, 44 mg, 44.5 mg, 45 mg, 45.5 mg, 46 mg, 46.5 mg, 47 mg, 47.5 mg, 48 mg, 48.5 mg, 49 mg, 49.5 mg, 50 mg, 50.5 mg, 60 mg, 60.5 mg, 70 mg, and 70.5 mg of vitamin C. About 80mg, about 80.5, about 90mg, about 90.5, about 100mg, about 110mg, about 111mg, about 112mg, about 113mg, about 114mg, about 115mg, about 116mg, about 117 mg, about 118 mg, about 119 mg, about 120 mg, about 130 mg, about 140 mg, about 150 mg, about 200 mg, about 250 mg, about 300 mg, 350 mg, about 400 mg, about 450 mg , about 500mg, about 550mg, about 600mg, about 650mg, about 700mg, about 750mg, about 800mg, about 850mg, about 900mg, about 950mg, 1,000mg, about 1,50 0mg, 2,000mg, about 2,500mg, about 3,000mg, about 3,500mg, about 4,000mg, about 4,500mg, about 5,000mg, about 5,500mg, about 6,000mg, about 6,500mg, approximately 7,000mg, approximately 7,500mg, approximately 8,000mg, approximately 8,500mg, approximately 9,000mg, approximately 9,500mg, approximately 10,000mg, approximately 11,000mg, approximately 12,000mg, approximately 13,000mg, approximately 14,000mg, approximately 15,000mg, approximately 16,000mg, approximately 17,000mg, approximately 18,000mg, approximately 19,000mg, approximately 20,000 It may contain mg, approximately 21,000 mg, approximately 22,000 mg, approximately 23,000 mg, approximately 24,000 mg, approximately 25,000 mg, approximately 26,000 mg, approximately 27,000 mg, approximately 28,000 mg, approximately 29,000 mg, approximately 30,000 mg, approximately 31,000 mg, approximately 32,000 mg, approximately 33,000 mg, approximately 34,000 mg, approximately 35,000 mg, or approximately 36,000 mg.

[0168] Vitamin C content values ​​are in ranges, for example, approximately 37.5 mg to approximately 36,000 mg, approximately 38 mg to approximately 36,000 mg, approximately 39 mg to approximately 36,000 mg, approximately 40 mg to approximately 36,000 mg, approximately 42.5 mg to approximately 36,000 mg, approximately 45 mg to approximately 36,000 mg, approximately 47.5 mg to approximately 36,000 mg, approximately 50 mg to approximately 36,000 mg, approximately 75 mg to approximately 36,000 mg, approximately 100 mg to approximately 36,000 mg, approximately 250 mg to approximately 36,000 mg, approximately 500 mg to approximately 36,000 mg, approximately 750 mg to approximately 36,000 mg, approximately 1,000 mg to approximately 36, 000mg, approximately 1,000mg to approximately 36,000mg, approximately 2,000mg to approximately 36,000mg, approximately 3,000mg to approximately 36,000mg, approximately 5,000mg to approximately 36,000mg, approximately 7,500mg to approximately 36,000mg, approximately 10,000mg to approximately 36,000mg, approximately 12,500mg to approximately 36,000mg, approximately 15,000mg to approximately 36,000mg, approximately 20,000mg to approximately 36,000mg, approximately 25,000mg to approximately 36,000mg, approximately 30,000mg to approximately 36,000mg, approximately 31,000mg to approximately 36,000mg, approximately 32,000mg ~36,000mg, 33,000mg~36,000mg, 34,000mg~36,000mg, 35,000mg~36,000mg, 35,500mg~36,000mg, 37.5mg~35,000mg, 37.5mg~34,000m g, about 37.5mg to about 32,500mg, about 37.5mg to about 30,000mg, about 37.5mg to about 25,000mg, about 37.5mg to about 20,000mg, about 37.5mg to about 15,000mg, about 37.5mg to about 10,000mg, about 37.5mg to about 7,500m g, about 37.5 mg to about 5,000 mg, about 37.5 mg to about 2,500 mg, about 37.5 mg to about 1,000 mg, about 37.5 mg to about 900 mg, about 37.5 mg to about 800 mg, about 37.5 mg to about 700 mg, about 37.5 mg to about 600 mg, about 37.5 mg to about 500 mg, approx. 37.5 mg ~ approx. 400 mg, approx. 37.5 mg ~ approx. 300 mg, approx. 37.5 mg ~ approx. 200 mg, approx. 37.5 mg ~ approx. 100 mg, approx. 37.5 mg ~ approx. 75 mg, approx.It can also be expressed as 5mg to approximately 40mg, approximately 37.5mg to approximately 39mg, or approximately 37.5mg to approximately 38mg.

[0169] In any of the embodiments described above, the composition contains vitamin D in amounts of approximately 0.01 mg, approximately 0.02 mg, approximately 0.03 mg, approximately 0.04 mg, approximately 0.05 mg, approximately 0.06 mg, approximately 0.07 mg, approximately 0.08 mg, approximately 0.09 mg, approximately 0.1 mg, approximately 0.5 mg, approximately 1 mg, approximately 2 mg, approximately 3 mg, approximately 4 mg, approximately 5 mg, approximately 6 mg, approximately 7 mg, approximately 8 mg, approximately 9 mg, approximately 10 mg, approximately 11 mg, approximately 12 mg, approximately 13 mg, approximately 14 mg, approximately 15 mg, approximately 18 mg, approximately 19 mg, approximately 20 mg, approximately 21 mg, approximately 22 mg, approximately 23 mg, approximately 24 mg, approximately 25 mg, approximately 26 mg, and approximately 2 7mg, approximately 28mg, approximately 30mg, approximately 30mg, approximately 31mg, approximately 32mg, approximately 33mg, approximately 34mg, approximately 35mg, approximately 36mg, approximately 37mg, approximately 38mg, approximately 39mg, approximately 40mg, approximately 41mg, approximately 42mg, approximately 43mg, approximately 44mg, approximately 45mg, approximately 46mg, approximately 47mg, approximately 48mg, approximately 49mg, approximately 50mg, approximately 51mg, approximately 52mg, approximately 53mg, approximately 54mg, approximately 55mg, approximately 56mg, approximately 57mg, approximately 58mg, approximately 59mg, approximately 60mg, approximately 61mg, approximately 62mg, approximately 63mg, approximately 64mg, approximately 65mg, approximately 66mg, approximately 67mg, approximately 68mg, approximately 69mg, approximately 70mg, approximately 71mg, approximately 72mg, approximately 73mg, approximately 74mg, approximately 75mg, approximately 76mg, approximately 77mg, approximately 78mg, approximately 79mg, approximately 80mg, approximately 81mg, approximately 82mg, approximately 83mg, approximately 84mg, approximately 85mg, approximately 86mg, approximately 87mg, approximately 88mg, approximately 89mg, approximately 90mg, approximately 90mg, approximately 91mg, approximately 92mg, approximately 93mg, approximately 94mg, approximately 95mg, approximately 96mg, approximately 97mg, approximately 98mg, approximately 99mg, approximately 100mg, approximately 110mg, approximately 120mg, approximately 130mg, approximately 140mg, approximately 150mg, approximately 160mg, approximately 170mg, approximately 1 80mg, approx. 190mg, approx. 200mg, approx. 210mg, approx. 220mg, approx. 230mg, approx. 240mg, approx. 250mg, approx. 260mg, approx. 270mg, approx. 280mg, approx. 290mg, approx. 360mg, about 370mg, about 380mg, about 390mg, about 400mg, about 410mg, about 420mg, about 430mg, about 440mg, about 450mg, about 460mg, about 470mg, about 480mg, about 490mg, about 500mg, about 550mg, about 600mg, about 650mg,Approximately 700mg, approximately 750mg, approximately 800mg, approximately 850mg, approximately 900mg, approximately 950mg, approximately 1,000mg, approximately 1,050mg, approximately 1,100mg, approximately 1,150 mg, approximately 1,200mg, approximately 1,250mg, approximately 1,300mg, approximately 1,350mg, approximately 1,400mg, approximately 1,450mg, approximately 1,500mg, approximately 1,550mg, approximately 1,600mg, about 1,650mg, about 1,700mg, about 1,750mg, about 1,800mg, about 1,850mg, about 1,900mg, about 1,950mg, about 2,00 0mg, about 2,100mg, about 2,200mg, about 2,300mg, about 2,400mg, 2,500mg, 2,600mg, 2,700mg, about 2,800mg, about 2, 900mg, approx. 3,000mg, approx. 3,100mg, approx. 3,200mg, approx. 3,300mg, approx. 3,400mg, 3,500mg, 3,600mg, 3,700mg, approx. 3,800mg, approx. 3,900mg, approx. 4,000mg, approx. 4,100mg, approx. 4,200mg, approx. 4,300mg, approx. 4,400mg, 4,500mg, 4,600m It may contain g, 4,700 mg, approximately 4,800 mg, approximately 4,900 mg, approximately 5,000 mg, approximately 5,200 mg, approximately 5,300 mg, approximately 5,400 mg, approximately 5,500 mg, approximately 5,600 mg, approximately 5,700 mg, approximately 5,800 mg, approximately 5,900 mg, approximately 6,000 mg, approximately 6,100 mg, approximately 6,200 mg, or approximately 6,300 mg.

[0170] Vitamin D content values ​​are in ranges, for example, approximately 0.01 mg to approximately 6,300 mg, approximately 0.025 mg to approximately 6,300 mg, approximately 0.05 mg to approximately 6,300 mg, approximately 0.075 mg to approximately 6,300 mg, approximately 0.1 mg to approximately 6,300 mg, approximately 0.2 mg to approximately 6,300 mg, approximately 0.3 mg to approximately 6,300 mg, approximately 0.4 mg to approximately 6,300 mg, approximately 0.5 mg to approximately 6,300 mg, approximately 0.6 mg to approximately 6,300 mg, approximately 0.7 mg to approximately 6,300 mg, approximately 0.8 mg to approximately 6,300 mg, approximately 0.9 mg to approximately 6,300 mg, approximately 1 mg to approximately 6,300 mg. Approximately 2 mg to approximately 6,300 mg, approximately 3 mg to approximately 6,300 mg, approximately 4 mg to approximately 6,300 mg, approximately 5 mg to approximately 6,300 mg, approximately 6 mg to approximately 6,300 mg, approximately 7 mg to approximately 6,300 mg, approximately 8 mg to approximately 6,300 mg, approximately 9 mg to approximately 6,300 mg, approximately 10 mg to approximately 6,300 mg, approximately 12.5 mg to approximately 6,300 mg, approximately 15 mg to approximately 6,300 mg, approximately 20 mg to approximately 6,300 mg, approximately 25 mg to approximately 6,300 mg, approximately 50 mg to approximately 6,300 mg, approximately 75 mg to approximately 6,300 mg, approximately 100 mg to approximately 6,300 mg, approximately 250 mg to approximately 6,300 mg, approximately 500mg to approximately 6,300mg, approximately 750mg to approximately 6,300mg, approximately 1,000mg to approximately 6,300mg, approximately 2,500mg to approximately 6,300mg, approximately 3,500mg to approximately 6,300mg, approximately 4,000mg to approximately 6,300mg, approximately 5,000mg to approximately 6,300mg , about 6,000mg to about 6,300mg, about 0.01mg to about 6,200mg, about 0.01mg to about 6,100mg, about 0.01mg to about 6,000mg, about 0.01mg to about 5,750mg, about 0.01mg to about 5,500mg, about 0.01mg to about 5,250mg, about 0. 0.01mg to approximately 5,000mg, approximately 0.01mg to approximately 4,000mg, approximately 0.01mg to approximately 3,000mg, approximately 0.01mg to approximately 2,000mg, approximately 0.01mg to approximately 1,000mg, approximately 0.01mg to approximately 900mg, approximately 0.01mg to approximately 800mg, approximately 0.01mg to approximately 700mg, approximately 0.01mg to approximately 600mg, approximately 0.01mg to approximately 500mg, approximately 0.01mg to approximately 400mg, approximately 0.01mg to approximately 300mg, approximately 0.01mg to approximately 200mg, approximately 0.01mg to approximately 100mg, approximately 0.01mg to approximately 75mg, approximately 0.01mg to approximately 50mg, approximately 0.These can also be expressed as 0.01mg to approximately 25mg, approximately 0.01mg to approximately 15mg, approximately 0.01mg to approximately 12.5mg, approximately 0.01mg to approximately 10mg, approximately 0.01mg to approximately 9mg, approximately 0.01mg to approximately 8mg, approximately 0.01mg to approximately 7mg, approximately 0.01mg to approximately 6mg, approximately 0.01mg to approximately 5mg, approximately 0.01mg to approximately 4mg, approximately 0.01mg to approximately 3mg, approximately 0.01mg to approximately 2mg, approximately 0.01mg to approximately 1mg, approximately 0.01mg to approximately 0.1mg, approximately 0.01mg to approximately 0.075mg, approximately 0.01mg to approximately 0.05mg, or approximately 0.01mg to approximately 0.025mg.

[0171] In any of the embodiments described above, the composition contains approximately 7.5 mg, 8.0 mg, 8.5 mg, 9.0 mg, 9.5 mg, 10 mg, 11 mg, 12 mg, 13 mg, 14 mg, 15 mg, 18 mg, 19 mg, 20 mg, 21 mg, 22 mg, 23 mg, 24 mg, 25 mg, 26 mg, 27 mg, 28 mg, 30 mg, 30 mg, 31 mg, 32 mg, 33 mg, 34 mg, 35 mg, 36 mg, 37 mg, 38 mg, 39 mg, 40 mg, 41 mg, 42 mg, and 43 mg of vitamin E. mg, approx. 44 mg, approx. 45 mg, approx. 46 mg, approx. 47 mg, approx. 48 mg, approx. 49 mg, approx. 50 mg, approx. 51 mg, approx. 52 mg, approx. 53 mg, approx. g, approx. 65 mg, approx. 66 mg, approx. 67 mg, approx. 68 mg, approx. 69 mg, approx. 70 mg, approx. 71 mg, approx. 72 mg, approx. 73 mg, approx. 74 mg, approx. 75 mg, approx. mg, approx. 86 mg, approx. 87 mg, approx. 88 mg, approx. 89 mg, approx. 90 mg, approx. 90 mg, approx. 91 mg, approx. 92 mg, approx. 93 mg, approx. 94 mg, approx. mg, approx. 150 mg, approx. 160 mg, approx. 170 mg, approx. 180 mg, approx. 190 mg, approx. 200 mg, approx. 210 mg, approx. 220 mg, approx. 230 mg, approx. 240 mg, approx. 0mg, approx. 330mg, approx. 340mg, approx. 350mg, approx. 360mg, approx. 370mg, approx. 380mg, approx. 390mg, approx. 400mg, approx. 410mg, approx. 420mg, approx. 00mg, approx. 550mg, approx. 600mg, approx. 650mg, approx. 700mg, approx. 750mg, approx. 800mg, approx. 850mg, approx. 900mg, approx. 950mg, approx. 1,000mg, approx.It may contain 300 mg, approximately 1,350 mg, approximately 1,400 mg, approximately 1,450 mg, approximately 1,500 mg, approximately 1,550 mg, approximately 1,600 mg, approximately 1,650 mg, approximately 1,700 mg, approximately 1,750 mg, approximately 1,800 mg, approximately 1,850 mg, approximately 1,900 mg, approximately 1,950 mg, approximately 2,000 mg, approximately 2,100 mg, approximately 2,200 mg, approximately 2,300 mg, approximately 2,400 mg, 2,500 mg, 2,600 mg, 2,700 mg, approximately 2,800 mg, approximately 2,900 mg, or approximately 3,000 mg.

[0172] Vitamin E content values ​​are in ranges, for example, approximately 7.5 mg to 3,000 mg, approximately 8 mg to 3,000 mg, approximately 9 mg to 3,000 mg, approximately 10 mg to 3,000 mg, approximately 25 mg to 3,000 mg, approximately 50 mg to 3,000 mg, approximately 75 mg to 3,000 mg, approximately 100 mg to 3,000 mg, approximately 250 mg to 3,000 mg, approximately 500 mg to 3,000 mg, approximately 750 mg to 3,000 mg, approximately 1,000 mg to 3,000 mg, and approximately 1,500 mg. ~3,000mg, 2,000mg~3,000mg, 2,100mg~3,000mg, 2,200mg~3,000mg, 2,300mg~3,000mg, 2,400mg~3,000mg, 2,500mg~3,000mg, 2,600mg~3,000mg, 2,700mg~3,000mg, 2,800mg~3,000mg, 2,900mg~3,000mg, 2,950mg~3,000mg, 7.5mg ~2,900mg, 7.5mg~2,800mg, 7.5mg~2,700mg, 7.5mg~2,600mg, 7.5mg~2,500mg, 7.5mg~2,400mg, 7.5mg~2,300mg, Approximately 7.5mg to approximately 2,200mg, approximately 7.5mg to approximately 2,100mg, approximately 7.5mg to approximately 2,000mg, approximately 7.5mg to approximately 1,750mg, approximately 7.5mg to approximately 1,500mg, approximately 7.5mg to approximately 1,250mg, approximately 7.5mg to approximately 1,0 It can also be expressed as 00mg, approximately 7.5mg to 750mg, approximately 7.5mg to 500mg, approximately 7.5mg to 250mg, approximately 7.5mg to 100mg, approximately 7.5mg to 75mg, approximately 7.5mg to 50mg, approximately 7.5mg to 25mg, approximately 7.5mg to 15mg, approximately 7.5mg to 14mg, approximately 7.5mg to 13mg, approximately 7.5mg to 12mg, approximately 7.5mg to 11mg, approximately 7.5mg to 10mg, approximately 7.5mg to 9mg, or approximately 7.5mg to 8mg.

[0173] In any of the embodiments described above, the composition contains vitamin K in amounts of approximately 0.045 mg, approximately 0.046 mg, approximately 0.047 mg, approximately 0.048 mg, approximately 0.049 mg, approximately 0.050 mg, approximately 0.051 mg, approximately 0.052 mg, approximately 0.053 mg, approximately 0.054 mg, approximately 0.055 mg, approximately 0.056 mg, approximately 0.057 mg, 0.058 mg, approximately 0.059 mg, approximately 0.060 mg, approximately 0.061 mg, approximately 0.062 mg, approximately 0.063 mg, approximately 0.064 mg, approximately 0.065 mg, approximately 0.066 mg, approximately 0.067 mg, 0.068 mg, and approximately 0. 0.69mg, approximately 0.070mg, approximately 0.071mg, approximately 0.072mg, approximately 0.073mg, approximately 0.074mg, approximately 0.075mg, approximately 0.076mg, approximately 0.077mg, 0.078mg, approximately 0.079mg, approximately 0.080mg, approximately 0.091mg, approximately 0.092mg, approximately 0.093mg, approximately 0.094mg, approximately 0.095mg, approximately 0.096mg, approximately 0.097mg, 0.098mg, approximately 0.099mg, approximately 0.1mg, approximately 0.2mg, approximately 0.3mg, approximately 0.4mg, approximately 0.5mg, approximately 0.6mg, approximately 0.7mg, approximately 0.8mg, approximately 0.9mg, about 1mg, about 2mg, about 3mg, about 4mg, about 5mg, about 6mg, about 7mg, about 8mg, about 9mg, about 10mg, about 20mg, about 30mg, about 40mg, about 50mg, about 6 0mg, about 70, about 80mg, 90mg, about 100mg, about 150mg, about 200mg, about 250mg, about 300mg, 350mg, about 400mg, about 450mg, about 500mg, About 550mg, about 600mg, about 650mg, about 700mg, about 750mg, about 800mg, about 850mg, about 900mg, about 950mg, 1,000mg, about 1,500mg, 2 ,000mg, about 2,500mg, about 3,000mg, about 3,500mg, about 4,000mg, about 4,500mg, about 5,000mg, about 5,500mg, about 6,000mg, about 6, 500mg, about 7,000mg, about 7,500mg, about 8,000mg, about 8,500mg, about 9,000mg, about 9,500mg, about 10,000mg, about 10,500mg, about 11,000mg, about 11,500mg, about 12,000mg, about 12,500mg, about 13,000mg, about 13,500mg, about 14,000mg, about 14,500mg, about 15 It may contain 1,000 mg, approximately 15,500 mg, 16,000 mg, approximately 16,500 mg, approximately 17,000 mg, approximately 17,500 mg, approximately 18,000 mg, approximately 18,500 mg, approximately 19,000 mg, approximately 19,500 mg, approximately 20,000 mg, approximately 25,000 mg, approximately 30,000 mg, approximately 35,000 mg, approximately 40,000 mg, or approximately 45,000 mg.

[0174] Vitamin K content values ​​are in ranges, for example, approximately 0.045 mg to approximately 40,500 mg, approximately 0.05 mg to approximately 40,500 mg, approximately 0.075 mg to approximately 40,500 mg, approximately 0.1 mg to approximately 40,500 mg, approximately 0.25 mg to approximately 40,500 mg, approximately 0.5 mg to approximately 40,500 mg, approximately 0.75 mg to approximately 40,500 mg, approximately 1 mg to approximately 40,500 mg, approximately 12.5 mg to approximately 40,500 mg, approximately 15 mg to approximately 40,500 mg, approximately 20 mg to approximately 40,500 mg, approximately 50 mg to approximately 40,500 mg, approximately 100 mg to approximately 40,500 mg, and approximately 500 mg. g ~ approx. 40,500 mg, approx. 1,000 mg ~ approx. 40,500 mg, approx. 2,500 mg ~ approx. 40,500 mg, approx. 5,000 mg ~ approx. 40,500 mg, approx. 7,500 mg ~ approx. 0mg, about 15,000mg to about 40,500mg, about 17,500mg to about 40,500mg, about 20,000mg to about 40,500mg, about 22,500mg to about 40,500mg, about 25,000mg to about 40,500mg, about 27,500mg to about 40,500mg, Approximately 30,000mg to approximately 40,500mg, approximately 31,000mg to approximately 40,500mg, approximately 32,000mg to approximately 40,500mg, approximately 33,000mg to approximately 40,500mg, approximately 34,000mg to approximately 40,500mg, approximately 35,000mg to approximately 40,500mg, approximately 36, 000mg~about 40,500mg, about 37,000mg~about 40,500mg, about 38,000mg~about 40,500mg, about 39,000mg~about 40,500mg, about 39,250mg~about 40,500mg, about 39,500mg~about 40,500mg, about 39,750m g ~ approx. 40,500 mg, approx. 40,000 mg ~ approx. 40,500 mg, approx. 40,100 mg ~ approx. 40,500 mg, approx. 40,200 mg ~ approx. 40,500 mg, approx. ,000mg, about 0.045mg to about 39,000mg, about 0.045mg to about 38,000mg, about 0.045mg to about 37,000mg, about 0.045mg to about 35,000mg, about 0.045mg to about 32,500mg, about 0.045mg to about 30,000mg, about 0.045mg to about 25,000mg, about 0.045mg to about 20,000mg, about 0.045mg to about 10,000mg, about 0.045mg to about 7,500mg, about 0.045mg to about 5,000mg, about 0.045mg to about 2, 500mg, about 0.045mg to about 2,000mg, about 0.045mg to about 1,000mg, about 0.045mg to about 750mg, about 0.045mg to about 500mg, about 0.045mg to about 250mg, about 0.045mg to about 10 It can also be expressed as 0 mg, approximately 0.045 mg to 75 mg, approximately 0.045 mg to 50 mg, approximately 0.045 mg to 25 mg, approximately 0.045 mg to 10 mg, approximately 0.045 mg to 5 mg, approximately 0.045 mg to 1 mg, approximately 0.045 mg to 0.75 mg, approximately 0.045 mg to 0.5 mg, approximately 0.045 mg to 0.25 mg, approximately 0.045 mg to 0.1 mg, approximately 0.045 mg to 0.075 mg, or approximately 0.045 mg to 0.05 mg.

[0175] In any of the embodiments described above, the composition contains choline in amounts of approximately 212.5 mg, 213 mg, 213.5 mg, 214 mg, 214.5 mg, 215 mg, 215.5 mg, 216 mg, 216.5 mg, 217 mg, 217.5 mg, 218 mg, 218.5 mg, 219 mg, 219.5 mg, 220 mg, 221 mg, 222 mg, 223 mg, 224 mg, 225 mg, 226 mg, 227 mg, 228 mg, 229 mg, 230 mg, 240 mg, 250 mg, 260 mg, 270 mg, 280 mg, 290 mg, and 300 mg. It may contain 350 mg, approximately 400 mg, approximately 450 mg, approximately 500 mg, approximately 550 mg, approximately 600 mg, approximately 650 mg, approximately 700 mg, approximately 750 mg, approximately 800 mg, approximately 850 mg, approximately 900 mg, approximately 950 mg, 1,000 mg, approximately 1,500 mg, 2,000 mg, approximately 2,500 mg, approximately 3,000 mg, approximately 3,500 mg, approximately 4,000 mg, approximately 4,500 mg, approximately 5,000 mg, approximately 5,500 mg, approximately 6,000 mg, approximately 6,500 mg, approximately 7,000 mg, approximately 7,500 mg, approximately 8,000 mg, approximately 8,500 mg, approximately 9,000 mg, approximately 9,500 mg, or approximately 10,000 mg.

[0176] Choline content values ​​are in ranges, for example, approximately 212.5 mg to 10,000 mg, approximately 212 mg to 10,000 mg, approximately 213 mg to 10,000 mg, approximately 214 mg to 10,000 mg, approximately 215 mg to 10,000 mg, approximately 220 mg to 10,000 mg, approximately 225 mg to 10,000 mg, approximately 250 mg to 10,000 mg, approximately 275 mg to 10,000 mg, approximately 300 mg to 10,000 mg, approximately 400 mg to 10,000 mg, approximately 500 mg to 10,000 mg, approximately 750 mg to 10,000 mg, and approximately 1,000 mg. ~approximately 10,000mg, approximately 2,000mg~approximately 10,000mg, approximately 3,000mg~approximately 10,000mg, approximately 4,000mg~approximately 10,000mg, approximately 5,000mg~approximately 10,000mg, approximately 6,000mg~approximately 10,000mg, approximately 7,000mg~approximately 10,000mg, approximately 8,000mg~approximately 10,000mg, approximately 9,000mg~approximately 10,000mg, approximately 9,100mg~approximately 10,000mg, approximately 9,200mg~approximately 10,000mg, approximately 9,300mg~approximately 10,000mg, approximately 9,400mg~approximately 10,000mg, approximately 9,500mg~approximately 10,000mg, about 9,600mg to about 10,000mg, about 9,700mg to about 10,000mg, about 9,800mg to about 10,000mg, about 9,900mg to about 10,000mg, about 9,950mg to about 10,000mg, about 212.5mg to about 9,900mg, about 2 12.5mg to about 9,800mg, about 212.5mg to about 9,700mg, about 212.5mg to about 9,600mg, about 212.5mg to about 9,500mg, about 212.5mg to about 9,400mg, about 212.5mg to about 9,300mg, about 212.5mg to about 9,200mg, Approximately 212.5mg to approximately 9,100mg, approximately 212.5mg to approximately 9,000mg, approximately 212.5mg to approximately 8,000mg, approximately 212.5mg to approximately 7,000mg, approximately 212.5mg to approximately 6,000mg, approximately 212.5mg to approximately 5,000mg, approximately 212.5mg to approximately 4,000m g, approx. 212.5 mg ~ approx. 3,000 mg, approx. 212.5 mg ~ approx. 2,000 mg, approx. 212.5 mg ~ approx. 1,000 mg, approx. 212.5 mg ~ approx. 750 mg, approx. 212.5 mg ~ approx.It can also be expressed as 5mg to approximately 290mg, approximately 212.5mg to approximately 280mg, approximately 212.5mg to approximately 270mg, approximately 212.5mg to approximately 260mg, approximately 212.5mg to approximately 250mg, approximately 212.5mg to approximately 240mg, approximately 212.5mg to approximately 230mg, approximately 212.5mg to approximately 220mg, approximately 212.5mg to approximately 219mg, approximately 212.5mg to approximately 218mg, approximately 212.5mg to approximately 217mg, approximately 212.5mg to approximately 216mg, approximately 212.5mg to approximately 215mg, approximately 212.5mg to approximately 214mg, or approximately 212.5mg to approximately 213mg.

[0177] 5.2 Additives In some embodiments, the food, beverage, confectionery, or concentrate composition may contain one or more additives.

[0178] In some embodiments, the composition may further comprise a sugar acid (e.g., glucuronic acid) and / or a sugar alcohol (e.g., inositol). The sugar acid may be selected from, for example, glyceric acid, xylonic acid, gluconic acid, ascorbic acid, neuraminic acid, keto-deoxyocturosonic acid, glucuronic acid, galacturonic acid, iduronic acid, tartaric acid, meso-galactaric acid, D-glucaric acid, or a combination thereof. The sugar alcohol may be selected from, for example, mannitol, sorbitol, arabitol, treitol, xylitol, ribitol, galactitol, fruitol, iditol, inositol, boremitol, lactitol, malitol, or a combination thereof.

[0179] In some embodiments, the composition may also include amino acids, L-phenylalanine, L-leucine, L-isoleucine, L-valine, L-arginine, L-histidine, L-aspartic acid, L-glutamic acid, L-serine, L-threonine, L-asparagine, L-glutamine, L-cysteine, L-selenocysteine, glycine, L-proline, L-alanine, L-methionine, L-tyrosine, and / or L-tryptophan.

[0180] In some embodiments, the composition may include amino acid derivatives. Such amino acid derivatives may be, for example, N-acetyl-L-tyrosine, taurine, ornithine, sarcosine, citrulline, norvaline, norleucine, α-aminobutyric acid, hydroxyproline, tert-leucine, cycloleucine, α-aminoisobutyric acid (2-methylalanine), penicillamine, homoserine, or combinations thereof. Furthermore, any of the various derivatives of amino acids, and the amino acid derivatives mentioned above, may also be included in the composition. Examples of these amino acid derivatives include, for example, specialty amino acids, unnatural amino acids, amino alcohols, and amino acids in which one or more functional groups, such as terminal carbonyl groups, terminal amino groups, and in the case of cysteine, thiol groups, are substituted with one or more of a variety of substituents. Specific examples of substituents include, for example, alkyl groups, acyl groups, hydroxyl groups, amino groups, alkylamino groups, nitro groups, sulfonyl groups, and various protecting groups. Specific examples of these amino acid derivatives include, for example, N-γ-nitroarginine, S-nitrocysteine, S-methylcysteine, S-allylcysteine, valineamide, 2-amino-3-methyl-1-butanol (valinel), methionine sulfoxide, and S-methylcysteine ​​sulfoxide.

[0181] Some embodiments may include natural and / or artificial flavors. Natural flavors may be essential oils, oleoresins, essences or extracts, protein hydrolysates, distillates, or any products of roasting, fermentation, heating or enzymatic hydrolysis, and may contain flavor components derived from spices, fruits or fruit juices, vegetables or vegetable juices, edible yeast, herbs, bark, buds, roots, leaves or similar plant materials, meat, seafood, poultry, eggs, dairy products or fermented products thereof, where the important function of flavor components in food is flavor, not nutrition. Artificial flavors are any substances whose function is to impart flavor and which do not originate from spices, fruits or fruit juices, vegetables or vegetable juices, edible yeast, herbs, bark, buds, roots, leaves or similar plant materials, meat, fish, poultry, eggs, dairy products or fermented products thereof. Traditional artificial flavorings, such as sodium citrate, ascorbic acid, diacetyl, acetylpropynyl, acetoin, isoamyl acetate, benzaldehyde, cinnamaldehyde, ethyl propionate, methyl anthranilate, limonene, ethyl decadienate, allyl hexanoate, ethyl maltol, ethyl vanillin, methyl salicylate, manazanate, or combinations thereof, may be used.

[0182] Preservatives may also be included in the composition. For example, in some embodiments, sodium citrate, potassium sorbate, sodium benzoate, potassium benzoate, ethylenediaminetetraacetic acid (EDTA), calcium EDTA disodium, sorbic acid, sodium metabisulfate, sodium sulfite, sodium nitrite, propylparaben, butylhydroxyanisole, butylhydroxytoluene, citric acid, vitamin E, vitamin C, and / or benzoic acid may be included in the composition.

[0183] In some embodiments, the composition may further include a pH buffer, such as potassium phosphate, dipotassium phosphate, potassium hydrophosphate, sodium bicarbonate, sodium citrate, sodium phosphate, disodium phosphate, sodium hydrophosphate, sodium tripolyphosphate, potassium citrate, magnesium citrate, or a combination thereof.

[0184] The intended composition is magnesium carbonate, dipotassium phosphate, ascorbic acid, "supercreatine," coenzyme Q10 (CoQ10), citicoline, omega-3 fatty acids (e.g., alpha-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, hexadecatrienoic acid, stearidonic acid, eicosatrienoic acid, eicosatetraenoic acid, heneicosapentaenoic acid, docosapentaenoic acid, tetracosapentaenoic acid, tetracosahexaenoic acid), omega-6 fatty acids (e.g., linoleic acid, gamma- Nutritional supplements may also include, but are not limited to, linolenic acid, calendic acid, eicosadienoic acid, dihomo-γ-linolenic acid, arachidonic acid, docosadenoic acid, adrenaline, osbondic acid, tetracosatetraenoic acid, tetracosapentaenoic acid, lutein, zeaxanthin, L-theanine, fish oil, β-alanine, D-ribose, reduced L-glutathione, citrulline, L-alanyl-L-glutamine, L-hydroxyproline, or combinations thereof.

[0185] In some embodiments, the composition includes herbal supplements, such as Korean ginseng, milk thistle, guarana, ginkgo biloba, saw palmetto, green tea, black tea, Hoodia gordonii, passionflower, epimedium, scutellaria, echinacea, dandelion leaf, St. John's wort, green tea, chamomile or peppermint, or extracts thereof, or combinations thereof. In some embodiments, recovery supplements for hypoxic exercise, such as L-carnitine L-tartrate, creatine, whey protein, citrulline, curcumin, β-hydroxybutyrate, or combinations thereof, are included in the composition. In some embodiments, detoxifying agents, such as D-glucuronolactone, milk thistle, magnesium, diatomaceous earth, glutathione, alpha-lipoic acid, superoxide dismutase, N-acetylcysteine, selenium, or combinations thereof, may be included in the composition.

[0186] In some embodiments, the composition includes electrolytes such as sodium chloride, sodium acetate, acidic sodium citrate, acidic sodium phosphate, sodium chloride, sodium bicarbonate, sodium bromide, sodium citrate, sodium lactate, sodium molybdate, sodium phosphate, anhydrous sodium sulfate, sodium sulfate, sodium tartrate, sodium benzoate, sodium selenite, potassium chloride, potassium acetate, potassium bicarbonate, potassium bromide, potassium citrate, potassium-D-gluconate, potassium dihydrogen phosphate, potassium tartrate, potassium sorbate, potassium iodide, magnesium carbonate, magnesium citrate, magnesium oxide, magnesium phosphate, magnesium chloride, calcium chloride, calcium carbonate, calcium chelate, dicalcium phosphate, calcium lactate, tricalcium phosphate, or combinations thereof.

[0187] In some embodiments, the composition contains colorants (e.g., Yellow #5, Yellow #6, Blue #1, Blue #2, Green #3, Red #3, Red #40, Citrus Red 2, Orange B, Caramel colorant, Quinolone Yellow (E104), Carmoisine (E122), Ponceau 4R (E124), Patent Blue V (E131), Green S (E142), Annatto extract, Dried beets, Beta-carotene, Grape skin extract or a combination thereof), gums (e.g., Xanthan gum, Gum arabic, Ester gum, Guar gum, The product contains carob gum, gellan gum, cellulose gum, tara gum, or a combination thereof, and / or emulsifiers (e.g., sodium dihydrogen phosphate, disodium hydrogen phosphate, dipotassium phosphate, trisodium phosphate, sodium metaphosphate (sodium hexametaphosphate), sodium acid pyrophosphate, tetrasodium pyrophosphate, sodium aluminum phosphate, sodium citrate, potassium citrate, calcium citrate, sodium tartrate, sodium potassium tartrate, or a combination thereof).

[0188] In some embodiments, the composition includes bittering additives, such as branched amino acids, such as L-leucine, L-valine, or L-isoleucine; quinine HCl and its salts; hesperidin; sucrose octaacetate; quercetin; brucine; quasine; isohumulone; stevia extract; saccharin; naringin; gastodeucine; catechin; sesquiterpene lactone; aristolochic acid; phenylthiocarbamide; propylthiouracil; flavone; noscapine; humulone; amarogentin; glucoside; limonin; amarogentin; goitrin; cynaropicrin; quasine; cycloheximide; dipeptides; any other bittering compounds from vegetables, fruits (e.g., naringin and guarana), cocoa (e.g., chocolate), grains, or spices; or combinations thereof.

[0189] The intended compositions include compositions comprising additives, as well as combinations of those shown in Table 1 and their corresponding commercial products.

[0190] [Table 1] TIFF2026062667000007.tif241167TIFF2026062667000008.tif21167

[0191] 6. Food, beverage, and confectionery uses The following are non-limiting examples of foods, beverages and confectionery that may be compositions used in the disclosed method. Processed fruits and fruit juices, including, for example, any commercially processed fruits, citrus fruits, berries and mixtures; salads; juices and juice punches; concentrates; dilutions; "ades"; and drink substitutes made therefrom, may contain up to about 0.25% (2,500 ppm) of 1,3-propanediol by weight, and in some embodiments, biologically produced 1,3-propanediol.

[0192] Other suitable compositions include beverages such as coffee, cocoa, and tea (e.g., black tea, green tea, and oolong tea); dairy-containing beverages such as milk, coffee drinks, milk tea, fruit milk drinks, or drinking yogurt; or kombucha.

[0193] The intended compositions further include dairy products, including butter, yogurt, cheese, cottage cheese, sour cream, whipped cream, and frozen desserts (e.g., ice cream). For example, Greek yogurt containing biologically produced 1,3-propanediol was found to be less bitter and sweeter than yogurt without biologically produced 1,3-propanediol. Vanilla yogurt with biologically produced 1,3-propanediol was less bitter and slightly sweeter than yogurt without it.

[0194] Packaged foods, such as drink mixes, dressings, dried soups, cake mixes, soft drinks, popcorn, food colorings, fast food, and bread, can also have their taste and / or off-flavors improved, or their taste adjusted, by including 1,3-propanediol, or in some embodiments, bio-produced 1,3-propanediol.

[0195] In other embodiments, the composition is sherbet. Confectionery, such as cakes, crackers, biscuits, mochi, and snacks, are also intended. Chewing gum, hard candies, soft candies, mints, nougat, jelly beans, and other candies may also be used in the manner disclosed herein. Sauces, including fruit-flavored sauces and chocolate sauces, may also be used as compositions. Jams, for example, including strawberry jam, raspberry jam, blackberry jam, and marmalade, may contain bio-produced 1,3-propanediol as a taste modifier. Bio-produced 1,3-propanediol can improve the taste and / or off-flavor in condiments, including soy sauce, tomato ketchup, mustard, and savory sauces. Broths, canned or frozen vegetables, canned meat or seafood, processed meat products (e.g., sausages), pickles, stewed preserves, snacks (e.g., potato chips, cookies), or cereal products are all intended.

[0196] A food composition may further comprise a food or food component consisting of one or more food additives. Furthermore, a food composition may include human food, substances that migrate from articles in contact with food to food, beverages, pet food, and animal feed compositions.

[0197] "Food additives" include any additives that may be used in food compositions. In some embodiments, additives that are of appropriate food grade are prepared, handled, and / or added to food as food additives, and the amount of additives prepared, handled, and / or added to food does not exceed the amount reasonably required to achieve the intended physical, nutritional, or other technical effect in the food.

[0198] Furthermore, esters can perform many of the functions of the additives described above. Those skilled in the art can easily determine which ester is most suitable for obtaining particularly desired functions, but the esters used may include esters produced using organic carboxylic acids, including 1,3-propanediol, and in some embodiments all suitable conjugated mono and diesters from biologically produced 1,3-propanediol. More specifically, some of the esters produced include propanediol distearate and monostearate, propanediol dilaurate and monolaurate, propanediol dioleate and monooleate, propanediol divalerate and monovalerate, propanediol dicaprylate and monocaprylate, propanediol dimyristate and monomyristate, propanediol dipalmitate and monopalmitate, propanediol dibehenate and monobehenate, propanediol diadipate, propanediol dimaleate, propanediol dioxalate, propanediol dibenzoate, propanediol diacetate, and all mixtures thereof.

[0199] Food compositions may contain any natural additives where appropriate. Natural additives include any natural or naturally derived additives that are similar in composition or function to any of the additives listed above.

[0200] While this disclosure specifically illustrates and describes exemplary embodiments, it will be understood by those skilled in the art that various variations in form and detail can be made in the specification without departing from the scope covered by the appended claims.

[0201] The applicant shall specifically incorporate all the contents of all references cited in this disclosure. Furthermore, where quantities, concentrations, or other values ​​or parameters are presented as ranges, preferred ranges, or lists of preferred upper and lower limits, this should be understood to specifically disclose all ranges formed from any upper limit or preferred value and any pair of any lower limit or preferred value, regardless of whether the ranges are disclosed separately. Where numerical ranges are given herein, unless otherwise specified, the ranges are intended to include their endpoints and all integers and fractions within that range. Where a range is defined, the range is not intended to be limited to the specific values ​​given.

[0202] The following embodiments are intended for illustrative purposes only and are not intended to limit the scope as defined by the claims.

[0203] [Examples] [Example 1] The objectives of this study, as presented herein, 1. Obtain a description of the perception, including the level of unpleasant flavor or off-flavor, of bittering additives, sweeteners, acidifying additives, and B vitamins in commercial nutritional drinks purchased from Publix supermarket or QuikTrip gas station store. 2. To determine the extent to which biologically produced 1,3-propanediol or propylene glycol reduces the level of off-flavor in off-flavor commercial products and commercial nutritional drinks, or to the extent to which it masks the off-flavors of caffeine, malic acid, sucralose, and B vitamins in aqueous solutions. 3. To determine the effective concentrations of each by evaluating the reduction in unpleasant taste of biologically produced 1,3-propanediol and propylene glycol at different concentrations.

[0204] The most popular energy drink products were selected and are listed in Table 2 along with other materials used in these studies.

[0205] [Table 2]

[0206] result A description of the perception of commercial energy drinks. Perceptions of each commercial energy drink by experienced and trained panelists are presented in Table 3, and additives and their respective daily values ​​are indicated on the label. From the list of additives in Table 1, it is shown that very popular energy drinks contain very high concentrations of caffeine, vitamin B, sweeteners and acidulants, particularly sucralose, and citric acid and / or malic acid, which are known to partially suppress off-flavors, such as the bitterness of caffeine and the bitterness of vitamin B.

[0207] [Table 3]

[0208] Description of the perception of samples using propylene glycol or biologically produced 1,3-propanediol. Biologically produced 1,3-propanediol or propylene glycol was included in the samples at concentrations of 0.01% (100 ppm), 0.1% (1,000 ppm), and 1.0% (10,000 ppm), as shown in Table 4. Each sample contained either a commercial nutritional drink product from a previous study (Table 3) or one of the solutions of caffeine, sucralose, and / or malic acid in distilled water. Aqueous solutions of berry flavoring and another aqueous solution of vitamin B at concentrations similar to those found in Berry 5-hour ENERGY® shots were also studied to determine whether propylene glycol or biologically produced 1,3-propanediol modulated the taste and flavor of each solution.

[0209] Sample mixtures were prepared and gently stirred at room temperature (RT) until the materials were completely dispersed and dissolved. Samples were evaluated using the multi-sip-and-swallow taste method described above, starting with the control, followed by the lowest to highest levels of biologically produced 1,3-propanediol and propylene glycol. Samples were evaluated twice, and in various sampling orders for each control sample that did not contain propylene glycol or 1,3-propanediol. The sampling order for each sample group is shown in Table 4 according to its taste characteristics. The protocol included a break of up to one hour between each sample, during which distilled water was sipped. Experiments were also performed with and without sipping distilled water before testing the first sample in each group.

[0210] [Table 4]

[0211] Perceptions of each sample by experienced and trained panelists are presented in Tables 5 through 25. The "positive taste-modulating effect of PDO" was observed when biologically produced 1,3-propanediol was included in 5-hour ENERGY® shots and Bang® energy drink. The pH of 5-hour ENERGY® shots was 2.85, as measured using a calibrated pH meter, and the malic acid concentration was approximately 10,700 ppm (titrateable acidity), as measured using acid-base titration. Approximately 2,000 ppm of sucralose was evaluated by comparing the rough sweetness of prototypes at various sucralose concentrations in 1,000 ppm increments in 5HE. Bang® energy drink, which has a pH of 3.05 and a titratable acidity of approximately 5,700 ppm of citric acid, in the presence of known concentrations (by titratable acidity) of malic acid and known concentrations of caffeine (as claimed on the label). These represent large amounts of malic acid and citric acid exceeding the normal sourness threshold or taste quality (e.g., extreme sourness), which is thought to contribute in part to the significant off-flavor of these products.

[0212] This work constitutes the first exploratory study comparing the taste-modifying properties of biologically produced 1,3-propanediol and propylene glycol at three concentrations in aqueous solutions of commercial nutritional drinks and nutritional drink additives. Several unexpected findings were obtained during this work.

[0213] Biologically produced 1,3-propanediol improved the taste quality of 5-hour ENERGY® shots and Bang® energy drinks, as shown in bold in Tables 5, 12, and 13. While we do not wish to be constrained, the reduction or improvement of unpleasant taste was only observed when biologically produced 1,3-propanediol was included in 5-hour ENERGY® shots and Bang® energy drinks, which the inventors hypothesize is because these energy drinks contain higher levels of caffeine than the other six highly popular energy drinks tested.

[0214] The inclusion of biologically produced 1,3-propanediol or propylene glycol in a separate caffeine, malic acid, and sucralose solution did not positively modulate the taste or mask bitterness, off-flavors, or sourness. Biologically produced 1,3-propanediol and propylene glycol did not reduce unpleasant tastes or mask the bitterness of 3,382 ppm or 338 ppm caffeine in distilled water (Tables 14 and 15).

[0215] Adding biologically produced 1,3-propanediol or propylene glycol to a 10,500 ppm malic acid solution in distilled water did not show any positive taste modification or sourness masking effect (Table 17).

[0216] No reduction in unpleasant taste or masking of off-flavors was observed when biologically produced 1,3-propanediol or propylene glycol was included in solutions containing 2,000 ppm, 238 ppm, or 70 ppm sucralose in distilled water (Tables 18, 19, and 20). Unexpectedly, less sweetness was perceived with increasing sucralose concentration in the presence of similar levels of propylene glycol or biologically produced 1,3-propanediol.

[0217] Biologically produced 1,3-propanediol and propylene glycol did not positively adjust aqueous solutions of vitamin B at concentrations in distilled water equivalent to the vitamin B concentration in 5-hour ENERGY® shots (Table 16).

[0218] Neither biologically produced 1,3-propanediol nor propylene glycol modulated the flavor of berry flavorings in distilled water, as shown in Table 21. These results were surprising in terms of the perception of "low flavor" in some commercial samples. These results suggest that mega-dose tastes combined with large amounts of malic acid, sucralose, and caffeine may alter or confuse the perception of taste and / or flavor.

[0219] Surprisingly, when bio-generated 1,3-propanediol was included in the three additive solutions, a positive taste modification or reduction of unpleasant taste was observed compared to the solution containing propylene glycol, when it was present in two blends of three high-concentration flavor additives (sweet, sour, and bitter) in distilled water, corresponding to the high concentrations of each component in 5-hour ENERGY® shots (Table 22). Another unexpected finding was that the most positive taste modification or reduction of unpleasant taste occurred in the solution containing the two flavor additive blends because the composition included bio-generated 1,3-propanediol. These results were particularly pronounced in the two additive solutions containing malic acid (Tables 23 and 24) compared to the solution without malic acid (Table 25).

[0220] When the step of sipping distilled water before evaluating the sample was omitted in the protocol, samples containing propylene glycol or bio-produced 1,3-propanediol were found to have lower positive taste qualities compared to the protocol that included the initial step of sipping distilled water. These observations suggest that saliva can be included as a factor in the explanation of perception.

[0221] The order in which samples containing propylene glycol and bio-generated 1,3-propanediol were compared also affected the results of the perceptual description. When three additive solutions containing bio-generated 1,3-propanediol (malic acid, sucralose, and caffeine) were sampled first, before comparing the samples containing propylene glycol, the samples containing bio-generated 1,3-propanediol exhibited overall superior taste quality compared to similar levels of propylene glycol. However, when the sampling order was reversed, with the samples containing propylene glycol sampled before the samples containing bio-generated 1,3-propanediol, no difference in taste quality was observed. These results suggest that propylene glycol may have a lingering effect in the mouth compared to other samples that do not contain propylene glycol and / or are not completely washed away by saliva.

[0222] In taste tests of two additives, malic acid and sucralose solutions, a direct comparison of biologically produced 1,3-propanediol and propylene glycol revealed that samples containing biologically produced 1,3-propanediol exhibited superior taste characteristics compared to those containing propylene glycol. In contrast, when samples containing propylene glycol were sampled before samples containing biologically produced 1,3-propanediol, the biologically produced 1,3-propanediol samples were found to have a slightly superior taste than the propylene glycol samples. Differences in taste perception were also observed depending on whether distilled water was sipped before the sample. When distilled water was sipped before samples containing 0.01% and 0.1% propylene glycol, these samples exhibited very similar taste characteristics to samples containing the corresponding concentrations of biologically produced 1,3-propanediol, except that the preceding distilled water sip was absent. When distilled water was sipped before samples containing biologically produced 1,3-propanediol, these samples exhibited a more potent, positive taste quality and intensity in terms of sourness over sweetness, and were more similar to controls without propylene glycol or biologically produced 1,3-propanediol. The controls exhibited similar taste qualities regardless of whether distilled water was sipped before the control samples. While we do not wish to be constrained, we hypothesize that propylene glycol may have further salivary protein interactions that make the biologically produced 1,3-propanediol-containing samples less desirable by presenting a “big finish” to the taste quality, altering the overall taste quality. Another non-limiting hypothesis is that biologically produced 1,3-propanediol has a more direct effect on the downstream mechanisms of taste receptors than propylene glycol. See Yu et al., Protein Sci. 25:433-41 (2016). In short, the inclusion of biologically produced 1,3-propanediol in these compositions demonstrated a positive taste-modulating effect on sourness, particularly in compositions containing large amounts of malic acid.

[0223] In taste tests of two additives, caffeine and malic acid solutions, direct comparisons of samples containing bio-generated 1,3-propanediol and propylene glycol showed no difference at 0.01%, but at 0.1%, the sample containing bio-generated 1,3-propanediol was generally less bitter than the sample containing propylene glycol. However, the sample containing bio-generated 1,3-propanediol also appeared to be less sour overall due to its prolonged bitterness. Repeated tests with the same sampling order showed that the sample containing 0.1% bio-generated 1,3-propanediol exhibited not much sourness but a considerable amount of bitterness, indicating extremely subtle taste perception and high perceptual protocol sensitivity. In contrast, when the sample containing propylene glycol was tasted first, the samples containing 0.1% and 0.1% bio-generated 1,3-propanediol appeared to have less off-flavor bitterness than the sample containing propylene glycol. As a result, the positive taste modulation of 0.1% bio-generated 1,3-propanediol was observed more frequently than that for the studied levels of propylene glycol. Therefore, including approximately 0.1% bio-generated 1,3-propanediol in the composition yielded the most steady reduction of unpleasant tastes / masking of off-flavors. The presence of 1% bio-produced 1,3-propanediol may impart a smoky and / or off-flavor (indicated by underlined text in the table below). This smoky off-flavor was evident with two additives, caffeine and sucralose solutions, as shown in Table 25. However, subsequent retests with similar and different formulations did not repeat the observation of the smoky off-flavor. This off-odor was also evident in a 1.0% bio-generated 1,3-propanediol solution containing malic acid, caffeine, and / or sucralose. While we do not wish to be constrained, we hypothesize that bio-generated 1,3-propanediol is unlikely to react with malic acid or have a low pH effect. Rather, we hypothesize that bio-generated 1,3-propanediol can react / interact with saliva, and that large amounts of malic acid inhibit this reaction / interaction with saliva, taste receptors, and / or brain interactors. Surprisingly, a 1.0% bio-generated 1,3-propanediol solution and a 10,500 ppm malic acid solution in distilled water did not produce any of the expected off-odors. The intense sourness did not place an excessive burden on the brain, thus limiting or masking either the brain's flavor activation / recognition, or minimizing any reaction of the bio-generated 1,3-propanediol with saliva in the sample solution and / or in the mouth.

[0224] [Table 5]

[0225] [Table 6]

[0226] [Table 7]

[0227] [Table 8]

[0228] [Table 9]

[0229] [Table 10]

[0230] Table 11

[0231] Table 12

[0232] Table 13

[0233] Table 14

[0234] Table 15

[0235] Table 16

[0236] Table 17

[0237] Table 18

[0238] Table 19

[0239] Table 20

[0240]

Table 21

[0241]

Table 22

[0242]

Table 23

[0243]

Table 24

[0244]

Table 25

[0245] For the first time, biologically produced 1,3-propanediol has been shown to modulate the taste of beverages with concentrated complex flavors. These results were at least partially unexpected because neither propylene glycol nor biologically produced 1,3-propanediol modulates the taste of high levels of a single additive, caffeine, malic acid, and sucralose solutions. These results indicate that there may be potential interactions between 1,3-propanediol and taste receptors / mechanisms in saliva, in the presence of strong and different taste additives, under concentrated matrix systems, and / or in response to the brain.

[0246] The positive effects of bio-generated 1,3-propanediol within the studied range of 9,900 ppm suggest that the reduction of unpleasant flavors is limited to a concentration range of approximately 0.01% (100 ppm) to 0.1% (1,000 ppm). Increasing the concentration of bio-generated 1,3-propanediol to 1.0% (10,000 ppm) did not yield further improvement in taste perception, and in some cases, introduced a smoky off-flavor. This suggests that the bio-generated 1,3-propanediol concentration that is most useful across a wide range of food, beverage, and confectionery compositions is 0.5% (5,000 ppm).

[0247] The inventors further hypothesize that interactions between biologically produced 1,3-propanediol and potassium sorbate, sodium benzoate, and / or EDTA (e.g., EDTA, calcium disodium EDTA) may also reduce unpleasant tastes. Combinations of 1,3-propanediol with salt, umami additives, bitter sweeteners, and other acidity additives are also expected to positively modulate tastes / reduce unpleasant tastes.

[0248] [Example 2] Descriptive Analysis of 5-Hour Energy (5HE) Shot Prototype Drinks (with and without bioPDO): Two 5HE shot prototype drinks (with and without bioPDO), a 5HE shot prototype without bioPDO - Sample #1A, and a 5HE shot prototype with bioPDO - Sample #1B were assessed. All samples were provided to panelists at an ambient temperature of 20±2°C.

[0249] Sensual Panel This research utilized a certified explanatory panel consisting of eight panelists with extensive experience in the perceptual analysis of various products.

[0250] Explanatory Analysis Protocol The protocol for explanatory analysis was divided into two separate periods: 1) During the panel orientation period, panelists tasted the samples and compiled a vocabulary list describing the characteristics of taste, mouthfeel, aftertaste, and lingering sensation, and recorded them. A final list of three taste characteristics, three mouthfeel characteristics, three aftertaste characteristics, and one lingering sensation characteristic was determined (Table 26). During the sample testing period, which took place over two separate days, the products were evaluated three times (overall evaluation n=24).

[0251] All samples were coded with a randomly selected three-digit code, and 30 ml in a clear shot cup was offered to panelists "blindly." Before each session, and to ensure that caffeine intake levels were not exceeded, all panelists practiced taking less than 5 ml per sip. Each panelist was provided with a bottle of low-mineral water to rinse their mouth between samples, and a 10-minute break was allowed between samples.

[0252] After the first sip, the panelists assessed the characteristic "initial rough mouthfeel." The remaining characteristics (including "rough mouthfeel") were then measured by the panelists on the second sip. Aftertaste / sensory characteristics were measured 30 seconds after the second sip. The following tasting protocol was used throughout by the panelists: Rinse your mouth with water and swallow. Take the first bite and immediately evaluate the characteristic "initial rough texture". Wait 10 seconds after the first bite, then take the second bite. • Evaluate the characteristics ("sweetness," "sourness," "bitterness," "rough texture," and "astringent texture"). • 30 seconds after the second sip, evaluate the characteristics ("sweet aftertaste," "sour aftertaste," "bitter aftertaste," and "dry lingering sensation"). Rinse with water.

[0253] The perceptual qualities of the products were scored on an unstructured 10 cm line scale that was labeled at both ends at the extremes of each descriptive term. A list of definitions for each of the qualities, which was included in the final term set, was also available to each panelist. Assessments were conducted in the ISO9001-accredited Sensory Research Laboratory of University College Cork, Ireland.

[0254] Data analysis Analysis of variance (ANOVA) was performed on the panel scores from the descriptive sensory analysis and reported at levels of significance of p ≤ 0.1, p ≤ 0.05 and p ≤ 0.01 (90%, 95% and 99% confidence) respectively to determine which terms were effective in discriminating between the prototypes.

[0255]

Table 26

[0256] Results Table 27 shows the mean perceptual scores (n = 24) for 10 qualities measured in two samples. Following this table, the qualities are illustrated graphically (Figures 1 and 2).

[0257] Key points Panelists discriminated between samples for 2 out of 10 qualities measured at 90% confidence, 2 out of the qualities measured at 95% confidence, and 1 out of the qualities measured at 99% confidence.

[0258] First taste (first mouthful): Samples were discriminated by their coarse mouthfeel. The 5HE SHOT prototype without bioPDO had a significantly (p ≤ 0.01) stronger and coarser mouthfeel than that of the 5HE SHOT prototype with bioPDO.

[0259] Second mouthful: Samples were identified by sweetness, measured with 90% confidence. 5HE SHOT prototypes without bioPDO were significantly sweeter (p ≤ 0.1) than 5HE SHOT prototypes with bioPDO. Samples were identified by sourness, measured with 95% confidence. 5HE SHOT prototypes without bioPDO were significantly less sour (p ≤ 0.05) than 5HE SHOT prototypes with bioPDO. 5HE SHOT prototypes without bioPDO were slightly more bitter than 5HE SHOT prototypes with bioPDO.

[0260] mouthfeel The 5HE SHOT prototype without bioPDO had a significantly stronger, rougher mouthfeel in the first sip (p ≤ 0.01) and second sip (p ≤ 0.1) compared to the 5HE SHOT prototype with bioPDO. The samples were not significantly distinguishable by their astringent mouthfeel. The 5HE SHOT prototype with bioPDO was slightly astringent than the 5HE SHOT prototype without bioPDO.

[0261] Aftertaste after 30 seconds The samples were not significantly distinguishable by sweet or sour aftertaste. The aftertaste of the 5HE SHOT prototype without bioPDO was slightly sweeter than that of the 5HE SHOT prototype with bioPDO. The 5HE SHOT prototype without bioPDO was slightly less sour than that of the 5HE SHOT prototype with bioPDO. The bitter aftertaste of the 5HE SHOT prototype without bioPDO was significantly (p ≤ 0.05) more bitter than that of the 5HE SHOT prototype with bioPDO.

[0262] lingering impression after 30 seconds The samples were not identifiable by the drying aftertaste.

[0263] [Table 27]

[0264] Important findings The initial roughness measured after the first (p≦0.01) and second (p≦0.1) sips of the 5HE SHOT prototype without bioPDO was significantly stronger than that of the 5HE SHOT prototype with bioPDO.

[0265] The 5HE SHOT prototype containing bioPDO was significantly less sweet (p≦0.1), significantly more sour (p≦0.05), and had a significantly more bitter aftertaste ((p≦0.05)) compared to the 5HE SHOT prototype without bioPDO.

[0266] [Example 3] Descriptive analysis of BANG prototype drinks (with and without bioPDOs) Two BANG prototype drinks (one with and one without PDO), a BANG prototype without bioPDO - sample #2A, and a BANG prototype with bioPDO - sample #2B were assessed. All samples were provided to panelists at an ambient temperature of 20±2°C.

[0267] Sensual Panel This research utilized a certified explanatory panel consisting of eight panelists with extensive experience in the perceptual analysis of various products.

[0268] Explanatory Analysis Protocol The protocol for explanatory analysis was divided into two separate periods: 1) During the panel orientation period, panelists tasted the samples and compiled a vocabulary list describing the characteristics of taste, mouthfeel, aftertaste, and lingering sensation, and recorded them. A final list of three taste characteristics, three mouthfeel characteristics, three aftertaste characteristics, and one lingering sensation characteristic was determined (Table 28). During the sample testing period, which took place over two separate days, the products were evaluated three times (overall evaluation n=24).

[0269] All samples were coded with a randomly selected three-digit code, and 30 ml in a clear shot cup was offered to panelists "blindly." Before each session, and to ensure that caffeine intake levels were not exceeded, all panelists practiced taking less than 5 ml per sip. Each panelist was provided with a bottle of low-mineral water to rinse their mouth between samples, and a 10-minute break was allowed between samples.

[0270] After the first sip, the panelists assessed the characteristic "initial rough mouthfeel." The remaining characteristics (including "rough mouthfeel") were then measured by the panelists on the second sip. Aftertaste / sensory characteristics were measured 30 seconds after the second sip. The following tasting protocol was used throughout by the panelists: Rinse your mouth with water and swallow. Take the first bite and immediately evaluate the characteristic "initial rough texture". Wait 10 seconds after the first bite, then take the second bite. • Evaluate the characteristics ("sweetness," "sourness," "bitterness," "rough texture," and "astringent texture"). • 30 seconds after the second sip, evaluate the characteristics ("sweet aftertaste," "sour aftertaste," "bitter aftertaste," and "dry lingering sensation"). Rinse with water.

[0271] The perceptual characteristics of the products were scored using an unstructured 10cm line scale, with both ends labeled at the limits of each descriptive term. Each panelist also had access to a list of definitions for each characteristic, included in the final glossary. Assessments were conducted at the SRL, an ISO 9001 accredited perception laboratory at University College Cork, Ireland.

[0272] Data Analysis Analysis of variance (ANOVA) was performed on panel scores from explanatory perception analysis, and the significance levels were reported at p≦0.1, p≦0.05, and p≦0.01 (90%, 95%, and 99% confidence levels) to determine which terms were effective in distinguishing between prototypes.

[0273] [Table 28]

[0274] result Table 29 shows the average perceptual scores (n=24) for 10 traits measured in two samples. Following this table, the traits are illustrated graphically (Figures 3 and 4).

[0275] Key points The panelists were able to distinguish between samples for two of the ten characteristics measured with 90% confidence.

[0276] First taste (first bite): The samples were identified by their coarse texture. BANG prototypes without bioPDO had a significantly coarser texture (p ≤ 0.1) than BANG prototypes with bioPDO.

[0277] Second bite: Samples were identified by sweetness, measured with 90% confidence. BANG prototypes without bioPDO were significantly less sour (p ≤ 0.1) than BANG prototypes with bioPDO. Neither sweetness nor bitterness was significantly distinguishable between samples. BANG prototypes without bioPDO were slightly sweeter than those with bioPDO. BANG prototypes without bioPDO were also slightly more bitter than those with bioPDO.

[0278] mouthfeel The BANG prototype without bioPDO had a significantly stronger, coarser mouthfeel on the first sip than the BANG prototype with bioPDO, and a slightly stronger, coarser mouthfeel on the second sip. The samples were not significantly distinguishable by their astringent mouthfeel.

[0279] Aftertaste after 30 seconds The samples were not significantly distinguishable by sweet or sour aftertaste. The sweet aftertaste of the BANG prototype without bioPDO was slightly sweeter than that of the BANG prototype with bioPDO. The BANG prototype without bioPDO was slightly less sour than that of the BANG prototype with bioPDO. The bitter aftertaste of the BANG prototype without bioPDO was slightly more bitter than that of the BANG prototype with bioPDO.

[0280] lingering impression after 30 seconds The samples were not identifiable by the drying aftertaste.

[0281] [Table 29]

[0282] Important findings The initial roughness (p ≤ 0.1) measured after the first bite of the BANG prototype without bioPDO was significantly stronger than that of the BANG prototype with bioPDO.

[0283] The BANG prototype containing bioPDO was significantly more sour than the BANG prototype without bioPDO (p ≤ 0.1).

[0284] [Example 4] Descriptive analysis of energy shot prototype drinks (with and without bioPDOs) Two energy shot prototype drinks (one with and one without PDO), an energy shot prototype without bioPDO - Sample #3A, and an energy shot prototype with bioPDO - Sample #3B were assessed. All samples were provided to panelists at an ambient temperature of 20±2°C.

[0285] Sensual Panel This research utilized a certified explanatory panel consisting of eight panelists with extensive experience in the perceptual analysis of various products.

[0286] Explanatory Analysis Protocol The protocol for explanatory analysis was divided into two separate periods: 1) During the panel orientation period, panelists tasted the samples and compiled a vocabulary list describing the characteristics of taste, mouthfeel, aftertaste, and lingering sensation, and recorded them. A final list of three taste characteristics, three mouthfeel characteristics, three aftertaste characteristics, and one lingering sensation characteristic was determined (Table 30). During the sample testing period, which took place over two separate days, the products were evaluated three times (overall evaluation n=24).

[0287] All samples were coded with a randomly selected three-digit code, and 30 ml in a clear shot cup was offered to panelists "blindly." Before each session, and to ensure that caffeine intake levels were not exceeded, all panelists practiced taking less than 5 ml per sip. Each panelist was provided with a bottle of low-mineral water to rinse their mouth between samples, and a 10-minute break was allowed between samples.

[0288] After the first sip, the panelists assessed the characteristic "initial rough mouthfeel." The remaining characteristics (including "rough mouthfeel") were then measured by the panelists on the second sip. Aftertaste / sensory characteristics were measured 30 seconds after the second sip. The following tasting protocol was used throughout by the panelists: Rinse your mouth with water and swallow. Take the first bite and immediately evaluate the characteristic "initial rough texture". Wait 10 seconds after the first bite, then take the second bite. • Evaluate the characteristics ("sweetness," "sourness," "bitterness," "rough texture," and "astringent texture"). • 30 seconds after the second sip, evaluate the characteristics ("sweet aftertaste," "sour aftertaste," "bitter aftertaste," and "dry lingering sensation"). Rinse with water.

[0289] The perceptual characteristics of the products were scored using an unstructured 10cm line scale, with both ends labeled at the limits of each descriptive term. Each panelist also had access to a list of definitions for each characteristic, included in the final glossary. Assessments were conducted at the SRL, an ISO 9001 accredited perception laboratory at University College Cork, Ireland.

[0290] Data Analysis Analysis of variance (ANOVA) was performed on panel scores from explanatory perception analysis, and the significance levels were reported at p≦0.1, p≦0.05, and p≦0.01 (90%, 95%, and 99% confidence levels) to determine which terms were effective in distinguishing between prototypes.

[0291] [Table 30]

[0292] result Table 31 shows the average perceptual scores (n=24) for 10 traits measured in two samples. Following this table, the traits are illustrated graphically (Figures 5 and 6).

[0293] Key points The panelists made distinctions between samples regarding two out of ten characteristics measured with 90% confidence, three out of ten characteristics measured with 95% confidence, and one out of ten characteristics measured with 99% confidence.

[0294] First taste (first bite): Samples were identified by their coarse texture. Energy shot prototypes without bioPDO had a significantly coarser texture (p ≤ 0.01) than energy shot prototypes with bioPDO.

[0295] Second bite: Samples were identified by sweetness, measured with 95% confidence. Energy shot prototypes without bioPDO were significantly sweeter (p ≤ 0.05) than those with bioPDO. Samples were identified by sourness, measured with 95% confidence. Energy shot prototypes without bioPDO were significantly less sour (p ≤ 0.05) than those with bioPDO. Bitterness was not significantly distinguishable between samples. Energy shot prototypes without bioPDO were slightly more bitter than those with bioPDO.

[0296] mouthfeel The samples were significantly differentiated based on their mouthfeel characteristics. Energy shot prototypes without bioPDO had a significantly rougher mouthfeel (p ≤ 0.01 and p ≤ 0.1) than energy shot prototypes with bioPDO, in the first and second sips, respectively. Energy shot prototypes without bioPDO were significantly less astringent (p ≤ 0.05) than those with bioPDO.

[0297] Aftertaste after 30 seconds The samples were not significantly distinguishable by sweet or sour aftertaste. The sweet aftertaste of the energy shot prototype without bioPDO was slightly sweeter than that of the energy shot prototype with bioPDO. The energy shot prototype without bioPDO was slightly less sour than that of the energy shot prototype with bioPDO. The bitter aftertaste of the energy shot prototype without bioPDO was significantly (p ≤ 0.1) more bitter than that of the energy shot prototype with bioPDO.

[0298] lingering impression after 30 seconds The samples were not identifiable by the drying aftertaste.

[0299] [Table 31]

[0300] Important findings The initial roughness (p ≤ 0.01) measured after the first sip of the energy shot prototype without bioPDO, and the roughness (p ≤ 0.1) measured after the second sip, were significantly stronger than those of the energy shot prototype with bioPDO.

[0301] Energy shot prototypes containing bioPDO were significantly less sweet (p≦0.05), significantly more sour (p≦0.05), significantly more astringent (p≦0.05), and had a less bitter aftertaste ((p≦0.1)) compared to energy shot prototypes without bioPDO.

[0302] [Example 5] Sensory comparison of energy shot prototypes with and without bioPDO at various malic acid and sucralose levels. Examples 2-4 above demonstrate the success of using bioPDO to eliminate off-flavors associated with the nutritional drinks mentioned. Examples 2-4 also revealed that, when off-flavors are removed, the presence of bioPDO results in significantly higher sourness intensity and lower sweetness intensity.

[0303] It has been well established that increased sourness can suppress sweetness (Pangborn, J. Food Sci. 26:pp. 648-655 (1961); Bonnans et al., Chem. Senses 18:pp. 273-2783 (1993)). Therefore, we analyzed whether a reduction in malic acid and / or sucralose in the samples could result in an improved mouthfeel (i.e., no off-flavor) while potentially reducing sourness and / or increasing sweetness in the bioPDO samples. Furthermore, any reduced amount of malic acid and / or sucralose, in the presence of bioPDO, would be beneficial in reducing raw material costs, provide further evidence for empirical marketing, and confirm non-negative taste modifiers.

[0304] The materials used in this embodiment are listed in Table 32.

[0305] [Table 32]

[0306] Perceptual Protocols Sample mixtures were prepared and gently stirred at room temperature (RT) until the materials were completely dispersed and dissolved. Samples were then evaluated by experienced and trained panelists, starting with a control and continuing through the progression of bioPDO levels from lowest to highest, to determine taste quality using the controllable multi-ship-and-swallow tasting method described below:

[0307] Sample evaluation: 1. Take the first sip from a full 30mL medicine cup, taste the first sample, swallow, wait 10 seconds, then take a second sip and remember it. Wait 10 seconds. 2. Proceed with the second sample. Taste the first sip of the second sample, wait 10 seconds, then use the second sip and compare it to the second (or third) sip of the first sample.

[0308] The paired sample evaluations were repeated three times, each time with at least a 10-minute break and rinsing with carbon-treated water.

[0309] result The theory is to establish a reduced amount (concentration) of malic acid to match the sourness intensity of the authors' energy shot prototype with bioPDO to that of the control energy shot prototype without bioPDO. Secondly, if sweetness is enhanced by this adjustment to reduce malic acid concentration, additional steps will be taken to reduce the amount of sucralose until both sourness and sweetness match those of the control without bioPDO. Below are the results of the comparative perceptual evaluations in Tables 33-36, including those specific sample formulations, observations, and results. The keywords SUL, MA, and CAF are sucralose, malic acid, and caffeine, respectively.

[0310] [Table 33]

[0311] Step 1 clearly demonstrated that any decrease in malic acid levels increased sweetness (where the sourness factor was higher). In Step 2, while the amount of sucralose decreased, a fixed 20% lower malic acid concentration was maintained.

[0312] [Table 34]

[0313] The results of Step 2, shown in Table 3, revealed that an energy shot prototype containing PDO, with 10% less sucralose and 20% less malic acid, produced a sourness and sweetness similar to the control without PDO. This sample lacked an overall pleasant taste. Step 3 attempted to accelerate the reduction of malic acid concentration by more than 20% while maintaining a fixed 10% lower sucralose level compared to the control. The results are shown in Table 35.

[0314] [Table 35]

[0315] Step 3, as shown in Table 35, revealed that the energy shot prototype with bioPDO achieved the most pleasant taste profile and an excellent balance of sourness and sweetness with 10% less sucralose and 30% malic acid. An additional attempt (Step 4) for improved overall taste profile and balance of sourness and sweetness involved a further reduction of sucralose and malic acid concentrations to 25% at the same ratios based on the Exp. #8 sample. (Table 35, -10% SUL and -30% MA)

[0316] [Table 36]

[0317] conclusion A significant 20% reduction in malic acid in the energy shot prototype containing 0.1% bioPDO was first observed as the initial fit to a control energy shot prototype without bioPDO in terms of sourness intensity. We also found that our energy shot prototype with bioPDO reduced sourness intensity but increased sweetness intensity.

[0318] We found that a significant reduction in sucralose (up to 10%) and 20% less malic acid in our energy shot prototype containing 0.1% bioPDO was equivalent to the sweetness intensity of the control energy shot prototype without bioPDO. Unfortunately, its overall taste quality remained poor and below the standard of the control.

[0319] Furthermore, it was found that a 30% and 10% reduction in malic acid and sucralose levels, respectively, resulted in a far superior bioPDO compared to the same energy shot prototype with 20% less malic acid and 10% less sucralose, and also produced a pleasantly balanced sour and sweet taste.

[0320] The addition of 0.2% bioPDO did not further improve the taste quality of Exp#8 samples, which had significantly lower levels of sucralose and malic acid, up to 32% and 47%, respectively.

[0321] This study clearly demonstrated that the superior taste quality of the Energy Shot prototype (and 5-hour ENERGY) can be achieved by adding 0.1% bioPDO to reduce the strong off-flavor (rough mouthfeel) of caffeine, and by reducing the concentrations of sweetener (sucralose) and acidulant (malic acid) to approximately 20% and 38%, respectively, thereby improving the overall taste quality and developing an excellent balance of sourness and sweetness (without off-flavor). The amount of reduction in sucralose and malic acid was determined based on a comparison of the initial rough mouthfeel of Exp#8 and Exp#9, and reaching an intermediate point between these two samples.

[0322] [Example 6] Descriptive analysis of 5HE, BANG, and Energy Shot prototype drinks (with and without bioPDO). A formal perceptual test called explanatory analysis (DA) was performed three times by eight trained panelists using energy shot prototypes with and without bioPDO, BANG prototype samples, and 5HE SHOT prototype samples (n=24). All samples were provided to the panelists at an ambient temperature of 20±2°C.

[0323] Sensual Panel This research utilized a certified explanatory panel consisting of eight panelists with extensive experience in the perceptual analysis of various products.

[0324] Explanatory Analysis Protocol The protocol for explanatory analysis was divided into two separate periods: 1) During the panel orientation period, panelists tasted the samples and compiled a vocabulary list describing the characteristics of taste, mouthfeel, aftertaste, and lingering sensation, and recorded them. A final list of three taste characteristics, three mouthfeel characteristics, three aftertaste characteristics, and one lingering sensation characteristic was determined (Table 37). During the sample testing period, which took place over two separate days, the products were evaluated three times (overall evaluation n=24).

[0325] All samples were coded with a randomly selected three-digit code, and 30 ml in a clear shot cup was offered to panelists "blindly." Before each session, and to ensure that caffeine intake levels were not exceeded, all panelists practiced taking less than 5 ml per sip. Each panelist was provided with a bottle of low-mineral water to rinse their mouth between samples, and a 10-minute break was allowed between samples.

[0326] After the first sip, the panelists assessed the characteristic "initial rough mouthfeel." The remaining characteristics (including "rough mouthfeel") were then measured by the panelists on the second sip. Aftertaste / sensory characteristics were measured 30 seconds after the second sip. The following tasting protocol was used throughout by the panelists: Rinse your mouth with water and swallow. Take the first bite and immediately evaluate the characteristic "initial rough texture". Wait 10 seconds after the first bite, then take the second bite. • Evaluate the characteristics ("sweetness," "sourness," "bitterness," "rough texture," and "astringent texture"). • 30 seconds after the second sip, evaluate the characteristics ("sweet aftertaste," "sour aftertaste," "bitter aftertaste," and "dry lingering sensation"). Rinse with water.

[0327] The perceptual characteristics of the products were scored using an unstructured 10cm line scale, with both ends labeled at the limits of each descriptive term. Each panelist also had access to a list of definitions for each characteristic, included in the final glossary. Assessments were conducted at the SRL, an ISO 9001 accredited perception laboratory at University College Cork, Ireland.

[0328] Data Analysis Analysis of variance (ANOVA) was performed on panel scores from explanatory perception analysis, and the significance levels were reported at p≦0.1, p≦0.05, and p≦0.01 (90%, 95%, and 99% confidence levels) to determine which terms were effective in distinguishing between prototypes.

[0329] [Table 37]

[0330] Results - Energy shots with and without prototype #3A / B bioPDO Table 38 shows the average perceptual scores (n=24) for 10 traits measured in two samples. Following this table, the traits are illustrated graphically (Figure 7).

[0331] Key points The panelists made distinctions between samples regarding two out of ten characteristics measured with 90% confidence, three out of ten characteristics measured with 95% confidence, and one out of ten characteristics measured with 99% confidence.

[0332] First taste (first bite): Samples were identified by their coarse texture. Energy shot prototypes without bioPDO had a significantly coarser texture (p ≤ 0.01) than energy shot prototypes with bioPDO.

[0333] Second bite: Samples were identified by sweetness, measured with 95% confidence. Energy shot prototypes without bioPDO were significantly sweeter (p ≤ 0.05) than those with bioPDO. Samples were identified by sourness, measured with 95% confidence. Energy shot prototypes without bioPDO were significantly less sour (p ≤ 0.05) than those with bioPDO. Bitterness was not significantly distinguishable between samples. Energy shot prototypes without bioPDO were slightly more bitter than those with bioPDO.

[0334] mouthfeel The samples were significantly differentiated based on their mouthfeel characteristics. Energy shot prototypes without bioPDO had a significantly rougher mouthfeel (p ≤ 0.01 and p ≤ 0.1) than energy shot prototypes with bioPDO, in the first and second sips, respectively. Energy shot prototypes without bioPDO were significantly less astringent (p ≤ 0.05) than those with bioPDO.

[0335] Aftertaste after 30 seconds The samples were not significantly distinguishable by sweet or sour aftertaste. The aftertaste of the energy shot prototype without bioPDO was slightly sweeter than that of the energy shot prototype with bioPDO. The energy shot prototype without bioPDO was slightly less sour than that of the energy shot prototype with bioPDO. The bitter aftertaste of the energy shot prototype without bioPDO was significantly (p ≤ 0.1) more bitter than that of the energy shot prototype with bioPDO.

[0336] lingering impression after 30 seconds The samples were not identifiable by the drying aftertaste.

[0337] [Table 38]

[0338] Results - BANG prototypes #2A / B with and without bioPDO Table 39 shows the average perceptual scores (n=24) for 10 traits measured in two samples. Following this table, the traits are illustrated graphically (Figure 8).

[0339] Key points The panelists were able to distinguish between samples for two of the ten characteristics measured with 90% confidence.

[0340] First taste (first bite): The samples were identified by their coarse texture. BANG prototypes without bioPDO had a significantly coarser texture (p ≤ 0.1) than BANG prototypes with bioPDO.

[0341] Second bite: Samples were identified by acidity, measured with 90% confidence. BANG prototypes without bioPDO were significantly less acidic (p ≤ 0.1) than BANG prototypes with bioPDO. Neither sweetness nor bitterness was significantly distinguishable between samples. BANG prototypes without bioPDO were slightly sweeter than those with bioPDO. BANG prototypes without bioPDO were also slightly more bitter than those with bioPDO.

[0342] mouthfeel The BANG prototype without bioPDO exhibited a significantly stronger (p ≤ 0.1) rougher mouthfeel on the first sip compared to the BANG prototype with bioPDO, and a slightly stronger rougher mouthfeel on the second sip. The samples were not significantly distinguishable by their astringent mouthfeel.

[0343] Aftertaste after 30 seconds The samples were not significantly distinguishable by sweet, sour, or bitter aftertaste. The sweet aftertaste of the BANG prototype without bioPDO was slightly sweeter than that of the BANG prototype with bioPDO. The BANG prototype without bioPDO was slightly less sour than that of the BANG prototype with bioPDO. The bitter aftertaste of the BANG prototype without bioPDO was slightly more bitter than that of the BANG prototype with bioPDO.

[0344] lingering impression after 30 seconds The samples were not identifiable by the drying aftertaste.

[0345] [Table 39]

[0346] Results - 5HE prototype #1A / B with and without bioPDO Table 40 shows the average perceptual scores (n=24) for 10 traits measured in two samples. Following this table, the traits are illustrated graphically (Figure 9).

[0347] Key points The panelists made distinctions between samples regarding two out of ten characteristics measured with 90% confidence, two out of ten characteristics measured with 95% confidence, and one out of ten characteristics measured with 99% confidence.

[0348] First taste (first bite): The samples were identified by their coarse texture. 5HE SHOT prototypes without bioPDO had a significantly (p ≤ 0.01) coarser texture than 5HE SHOT prototypes with bioPDO.

[0349] Second bite: Samples were identified by sweetness, measured with 90% confidence. 5HE SHOT prototypes without bioPDO were significantly sweeter (p ≤ 0.1) than 5HE SHOT prototypes with bioPDO. Samples were identified by sourness, measured with 95% confidence. 5HE SHOT prototypes without bioPDO were significantly less sour (p ≤ 0.05) than 5HE SHOT prototypes with bioPDO. 5HE SHOT prototypes without bioPDO were slightly more bitter than 5HE SHOT prototypes with bioPDO.

[0350] mouthfeel The 5HE SHOT prototype without bioPDO had a significantly stronger, rougher mouthfeel in the first sip (p ≤ 0.01) and second sip (p ≤ 0.1) compared to the 5HE SHOT prototype with bioPDO. The samples were not significantly distinguishable by their astringent mouthfeel. The 5HE SHOT prototype with bioPDO was slightly astringent than the 5HE SHOT prototype without bioPDO.

[0351] Aftertaste after 30 seconds The samples were not significantly distinguishable by sweet or sour aftertaste. The aftertaste of the 5HE SHOT prototype without bioPDO was slightly sweeter than that of the 5HE SHOT prototype with bioPDO. The 5HE SHOT prototype without bioPDO was slightly less sour than that of the 5HE SHOT prototype with bioPDO. The bitter aftertaste of the 5HE SHOT prototype without bioPDO was significantly (p ≤ 0.05) more bitter than that of the 5HE SHOT prototype with bioPDO.

[0352] lingering impression after 30 seconds The samples were not identifiable by the drying aftertaste.

[0353] [Table 40]

[0354] conclusion Of the 10 taste characteristics, the "rough mouthfeel" characteristic under the off-flavor classification was newly discovered and identified for the first time. Adding bioPDO (0.1%) to energy shots / drinks significantly improves the overall taste quality by identifying and reducing large off-flavor characteristics, resulting in a beverage with less rough mouthfeel in the first and second sips, reduced and improved sweetness, increased and improved sourness, and a less bitter aftertaste.

[0355] [Example 7] Comparison of energy shot prototypes with and without caffeine and bioPDO. A list of materials used in this embodiment is enumerated in Table 41.

[0356] [Table 41]

[0357] Perceptual Protocols The sample mixture was prepared and gently stirred at room temperature (RT) until the materials were completely dispersed and dissolved. Samples were evaluated starting with a control, followed by samples with PDO to determine their flavor profile using the controllable multi-ship-and-swallow tasting method described below:

[0358] Sample evaluation: 1. Take the first sip from a full 30mL medicine cup, taste the first sample, swallow, wait 10 seconds, then take a second sip and remember it. Wait 10 seconds. 2. Proceed with the second sample. Taste the first sip of the second sample, wait 10 seconds, then use the second sip and compare it to the second sip of the first sample. 3. Rinse with DW and wait approximately 15 seconds. If further sampling is needed, repeat step 2 for each sample, ensuring that no more than four samples are sampled simultaneously.

[0359] The paired sample evaluations were repeated twice, each time with at least a 10-minute break and rinsing with carbon-treated water.

[0360] The following samples were prepared for this study: 1. Existing sample #3A (energy shot prototype) that does not contain bioPDO. 2. Existing sample #3B (energy shot prototype) containing bioPDO. 3. A new sample #4A that has similar levels of sucralose and malic acid as sample #3A, but does not contain bioPDO and caffeine like the experimental sample. 4. A new sample #4B that has similar levels of sucralose, malic acid, and bioPDO as sample #3B, but does not contain caffeine like the experimental sample.

[0361] result This study was designed to allow for the direct identification of any other “off-flavor” characteristics. The bitterness ratings determined herein are compared with the results of Example 6, thus revealing a more accurate assessment of the differences in “off-flavor” taste qualities. Below are the results of the comparative perceptual evaluations in Table 42, including specific sample formulations, observations, and results. The keywords SUL, MA, and CAF are sucralose, malic acid, and caffeine, respectively.

[0362] [Table 42]

[0363] conclusion Sample #3A actually contained an extremely bitter-like taste background before strong sweetness and sourness. Since Sample #3A does not actually contain full, reliable bitterness, it is rated as having low "actual" bitterness. The presence of bioPDO does not positively or negatively modulate the intensity of sweetness and sourness.

[0364] As a result of this direct comparative study of taste, the taste findings were unexpectedly and intriguingly detailed for the first time, thereby confirming the actual low bitterness rating of Example 6.

[0365] [Example 8] External consumer validation study of two energy shot prototypes containing propylene glycol and bioPDO. Example 1 unexpectedly determined that bioPDO, rather than PG, efficiently modulated the overall positive taste qualities (sweet, sour, and bitter) of commercial energy shots and drinks in the presence of a highly concentrated matrix system, but not individually, in distilled water. It was further discovered that various perceptual protocols significantly influenced the results, allowing for the determination of specific taste mechanisms and the identification of optimal protocols in future studies. The optimized bioPDO concentration range was determined to be approximately 0.01% to 0.1%, but more preferably approximately 0.1%. These results reveal novel taste-modulating findings of bioPDO in concentrated matrix systems.

[0366] A validation study, known as a consumer test, was conducted using a non-pre-screened protocol with 62 volunteer consumers, using two energy shot prototypes containing propylene glycol (PG) and bioPDO, respectively. Consumers were simply asked to taste the two samples, select the one with the superior taste quality, and explain their reasoning.

[0367] Code of conduct: Taste preferences for the prototypes are reported at a percentage level.

[0368] Product description: Raw material information: - bioPDO - PG

[0369] Beverage information: - Energy shot prototype with PG - Energy shot prototype with bioPDO

[0370] Methodology: research design • Fixed sampling order; first the prototype with PG, then the prototype with PDO. Each assessor evaluates both products sequentially, with a 10-second time-adjusted break between sample tastings. • Distilled water was used before each sample. Each respondent was provided with a sample at room temperature.

[0371] Perceptual Protocols Sensory panel: This study used volunteer consumers who were not pre-screened and had no prior experience in perceptual analysis of various products.

[0372] Consumer testing protocols: The protocol for testing consumers is simple and direct.

[0373] During the sample testing period, each product was evaluated once by each participant (total number of evaluations, n=62). Both samples were lightly colored (pale yellow and pale pink), and 30 ml each was offered to consumers in clear shot cups in a "blindfolded" manner. Each consumer was provided with a bottle of distilled water to rinse their mouth before and between samples, and a break of at least 10 seconds was allowed between samples.

[0374] The following tasting instructions were used for consumers throughout the process: 1. Take a sip of distilled water and wait for approximately 5 seconds. 2. Take the first sip of the yellow sample from a full 30mL medicine cup, taste the sample, and swallow it. 3. Wait 10 seconds after the first sip, then take a second sip of the yellow sample. 4. Wait 10 seconds, then take a sip of distilled water. Wait approximately 5 seconds. 5. Proceed with the pink sample. Taste the first sip of the sample. 6. Wait approximately 10 seconds, then use the second sample and compare it to the second sample of the yellow sample.

[0375] Respondent: Volunteer Consumer Questionnaire design: Select samples with superior taste quality and describe the reasons for their superior taste quality.

[0376] Statistical analysis: Qualitative data is calculated as percentages. Details of the two sample formulations prepared and used in this study are listed in Table 43. Adding one of the two coloring additives at a very low concentration resulted in no taste effect. This study was used to validate the authors' previously stated preliminary positive findings regarding PDOs in the Energy Shot prototype, Bang prototype drink, and 5HE SHOT prototype drink, which were performed by DuPont Tate & Lyle BioProducts (DTL).

[0377] [Table 43]

[0378] result Table 44 shows the sample selection score and reasons (n=62) for the one of the two samples with superior taste quality.

[0379] [Table 44] TIFF2026062667000052.tif144170

[0380] Key points Consumers chose the prototype with bioPDO, which was calculated to be the majority at 79%, over the prototype with PG at 21%, from the perspective of superior taste quality. Reasons cited for selecting the bioPDO sample included less bitterness, stronger sourness, and a smoother texture.

[0381] conclusion The validation testing of the energy shot prototype was conducted using the phrase "Which is better, and why?" and was judged by 62 volunteer consumers during the taste evaluation. Of the 62 consumers, 79% preferred the sample with bioPDO over the sample with PG (21%), in a ratio of approximately 4 to 1, confirming that it had less bitterness (off-flavor), was more acidic, and smoother. As a result, this confirmed and validated the authors' aforementioned preliminary positive research findings regarding the use of bioPDO.

Claims

1. A method for improving the taste and / or off-flavor of food, beverages, confectionery, or concentrate compositions, A. One or more acidic additives in concentrations ranging from approximately 3,000 ppm to approximately 15,000 ppm. One or more bittering additives in concentrations ranging from approximately 250 ppm to approximately 4,000 ppm, and One or more sweeteners, ranging from approximately 600 ppm to approximately 3,000 ppm. The steps of obtaining a food, beverage, confectionery, or concentrate composition containing two or more of the following, B. A step of adding 1,3-propanediol in an amount of approximately 10 ppm to approximately 2,500 ppm to a food, beverage, confectionery, or concentrate composition to form a flavorful composition, wherein the addition results in the flavorful composition having an improved taste and / or off-flavor compared to a food, beverage, confectionery, or concentrate composition that does not contain the aforementioned amount of 1,3-propanediol. Methods that include...

2. The method according to claim 1, wherein 1,3-propanediol is a biologically produced 1,3-propanediol.

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

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

5. The method according to any one of claims 2 to 4, wherein the biologically generated 1,3-propanediol has a peroxide concentration of less than about 10 ppm.

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

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

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

9. The method according to any one of claims 1 to 8, wherein one or more acidic additives include malic acid, citric acid, or a combination thereof.

10. The method according to any one of claims 1 to 9, wherein one or more sweeteners include sucralose, sucrose, glucose, sugar, acesulfame potassium, aspartame, erythritol, isomerized sugar, or a combination thereof.

11. The method according to any one of claims 1 to 10, wherein one or more bittering additives include caffeine.

12. The method according to any one of claims 1 to 11, wherein the flavorful composition further comprises vitamin A, vitamin C, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B7, vitamin B6, vitamin B9, vitamin B12, or a combination thereof.

13. The method according to any one of claims 1 to 12, wherein the product has a good taste and contains approximately 60 ppm to approximately 2,500 ppm of 1,3-propanediol, approximately 7,500 ppm to approximately 12,500 ppm of malic acid, approximately 2,000 ppm to approximately 4,000 ppm of caffeine, and approximately 1,000 ppm to approximately 3,000 ppm of sucralose.

14. The method according to any one of claims 1 to 12, which has a good taste and contains approximately 60 ppm to approximately 2,500 ppm of 1,3-propanediol, approximately 3,000 ppm to approximately 7,000 ppm of citric acid, approximately 500 ppm to approximately 1,000 ppm of caffeine, and approximately 1,000 ppm to approximately 3,000 ppm of sucralose.

15. The method according to any one of claims 1 to 14, which has a good taste and contains 1,3-propanediol in an amount of about 75 ppm to about 1,250 ppm.

16. The method according to any one of claims 1 to 15, wherein the flavorful composition contains less of one or more acidic additives and one or more sweeteners than a control food, beverage, confectionery, or concentrate composition containing about 10 ppm to about 2,500 ppm of 1,3-propanediol, a certain amount of one or more acidic additives and a certain amount of one or more sweeteners, thereby the flavorful composition has an improved taste compared to the control food, beverage, confectionery, or concentrate composition.

17. The method according to claim 16, wherein one or more acidic additives in the flavorful composition are present in an amount of less than 5% of the amount of one or more acidic additives in the control food, beverage, confectionery, or concentrated composition.

18. The method according to claim 16 or 17, wherein one or more sweeteners in the flavorful composition are present in an amount of less than 5% of the amount of one or more sweeteners in the control food, beverage, confectionery, or concentrated composition.

19. 1,3-propanediol in concentrations ranging from approximately 10 ppm to approximately 2,500 ppm, and below: One or more acidic additives, ranging from approximately 3,000 ppm to approximately 15,000 ppm. One or more bittering additives in concentrations ranging from approximately 250 ppm to approximately 4,000 ppm, and Two or more of one or more sweeteners, ranging from approximately 600 ppm to approximately 3,000 ppm. Food, beverage, confectionery, or concentrate composition containing the above.

20. The food, beverage, confectionery, or concentrate composition according to claim 19, wherein 1,3-propanediol is a biologically produced 1,3-propanediol.

21. The food, beverage, confectionery or concentrate composition according to claim 20, wherein the biologically produced 1,3-propanediol exhibits ultraviolet absorption of less than approximately 0.200 at 220 nm, less than approximately 0.075 at 250 nm, and less than approximately 0.075 at 275 nm.

22. The food, beverage, confectionery or concentrate composition according to claim 20 or 21, wherein the biologically produced 1,3-propanediol has a "b" lightness of less than about 0.15 and an absorbance of less than about 0.050 at 275 nm.

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

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

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

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

27. A food, beverage, confectionery, or concentrate composition according to any one of claims 19 to 26, wherein one or more acidic additives are malic acid, citric acid, or a combination thereof.

28. A food, beverage, confectionery, or concentrate composition according to any one of claims 19 to 27, wherein one or more sweeteners are sucralose, sucrose, glucose, sugar, acesulfame potassium, aspartame, erythritol, isomerized sugar, or a combination thereof.

29. A food, beverage, confectionery, or concentrate composition according to any one of claims 19 to 28, wherein one or more bittering additives is caffeine.

30. A food, beverage, confectionery or concentrate composition according to any one of claims 19 to 29, further comprising vitamin A, vitamin C, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B7, vitamin B6, vitamin B9, vitamin B12, or a combination thereof.

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

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

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

34. Use of 1,3-propanediol to improve the taste and / or off-flavor of a food, beverage, confectionery, or concentrate composition containing two or more acidic additives in a concentration of approximately 3,000 ppm to approximately 15,000 ppm, one or more bittering additives in a concentration of approximately 250 ppm to approximately 4,000 ppm, and one or more sweeteners in a concentration of approximately 600 ppm to approximately 3,000 ppm, wherein the 1,3-propanediol is present in the food, beverage, confectionery, or concentrate composition in a concentration of approximately 10 ppm to approximately 2,500 ppm.

35. The use according to claim 34, wherein 1,3-propanediol is a biologically produced 1,3-propanediol.

36. The use according to claim 35, wherein the biologically produced 1,3-propanediol exhibits ultraviolet absorption of less than approximately 0.200 at 220 nm, less than approximately 0.075 at 250 nm, and less than approximately 0.075 at 275 nm.

37. The use according to claim 35 or 36, wherein the biologically produced 1,3-propanediol has a "b" lightness of less than about 0.15 and an absorbance of less than about 0.050 at 275 nm.

38. The use according to any one of claims 35 to 37, wherein the biologically produced 1,3-propanediol has a peroxide concentration of less than about 10 ppm.

39. The use according to any one of claims 35 to 38, wherein the biologically produced 1,3-propanediol has a total organic impurity concentration of less than about 400 ppm.

40. The use according to any one of claims 35 to 39, wherein the biologically produced 1,3-propanediol has a total organic impurity concentration of less than about 300 ppm.

41. The use according to any one of claims 35 to 40, wherein the biologically produced 1,3-propanediol has a total organic impurity concentration of less than about 150 ppm.

42. The use according to any one of claims 34 to 41, wherein one or more acidic additives are malic acid, citric acid, or a combination thereof.

43. The use according to any one of claims 34 to 42, wherein one or more sweeteners are sucralose, sucrose, glucose, sugar, acesulfame potassium, aspartame, erythritol, isomerized sugar, or a combination thereof.

44. The use according to any one of claims 34 to 43, wherein one or more bittering additives include caffeine.

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

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

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

48. The use according to any one of claims 34 to 47, wherein the food, beverage, confectionery or concentrate contains 1,3-propanediol in an amount ranging from about 75 ppm to about 1,250 ppm.

49. A method for improving the palatability of a food, beverage, confectionery, or concentrate composition containing a certain amount of one or more bittering additives, comprising the steps of: adding 1,3-propanediol in an amount of about 10 ppm to about 10,000 ppm to the composition; and reducing the amount of one or more bittering additives in the composition.

50. The method according to claim 49, wherein the composition comprises one or more bittering additives in an amount ranging from about 250 ppm to about 4,000 ppm.

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

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

53. The method according to any one of claims 49 to 52, wherein the improved mouthfeel is a reduction in off-flavors, roughness, astringency, and / or dry aftertaste.

54. The method according to any one of claims 49 to 53, wherein the composition comprises one or more acidic additives.

55. The method according to any one of claims 49 to 54, wherein the composition comprises and / or one or more sweeteners.

56. The method according to any one of claims 49 to 55, wherein one or more bittering additives include caffeine.

57. A method for adjusting the taste impression of a food, beverage, confectionery, or concentrate composition, comprising the step of adding 1,3-propanediol in an amount of approximately 10 ppm to approximately 10,000 ppm to the food, beverage, confectionery, or concentrate composition.

58. The method according to claim 57, wherein 1,3-propanediol is a biologically produced 1,3-propanediol.

59. The method according to claim 57 or 58, wherein the food, beverage, confectionery, or concentrate composition contains about 75 ppm to about 1,000 ppm of 1,3-propanediol.

60. A method for improving the taste of a food, beverage, confectionery, or concentrate composition containing 61 ppm to about 2,500 ppm of 1,3-propanediol, comprising the step of obtaining an improved food, beverage, confectionery, or concentrate composition containing 61 ppm to about 2,500 ppm of 1,3-propanediol, a certain amount of one or more acidic additives, and a certain amount of one or more sweeteners, compared to a control food, beverage, confectionery, or concentrate composition containing 61 ppm to about 2,500 ppm of 1,3-propanediol, a certain amount of one or more acidic additives, and a certain amount of one or more sweeteners, wherein the amount of one or more acidic additives and / or one or more sweeteners in the improved food, beverage, confectionery, or concentrate composition is less than the amount of one or more acidic additives and / or one or more sweeteners in the control food, beverage, confectionery, or concentrate composition.

61. The method according to claim 60, wherein 1,3-propanediol is a biologically produced 1,3-propanediol.

62. The method according to claim 60 or 61, wherein one or more acidity additives are present in the improved food, beverage, confectionery, or concentrate composition in an amount of less than 5% of the amount of one or more acidity additives present in the control food, beverage, confectionery, or concentrate composition.

63. The method according to any one of claims 60 to 62, wherein one or more sweeteners in the improved food, beverage, confectionery, or concentrated composition are present in an amount less than 5% of the amount of one or more sweeteners in the control food, beverage, confectionery, or concentrated composition.

64. The method according to any one of claims 60 to 63, wherein the improved food, beverage, confectionery or concentrate composition and the control food, beverage, confectionery or concentrate composition each contain substantially the same amount of one or more bittering additives.

65. The method according to any one of claims 60 to 64, wherein one or more bittering additives include caffeine.

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