Sweetener composition and method for producing the same

Abstract

To provide a sweetener composition, particularly a sweetener composition based on natural non-nutritive molecules having commercially desirable flavor characteristics and natural flavor characteristics with commercially undesirable tastes, and a method for producing the same. The sweetener composition includes a plurality of aggregate particles comprising natural non-nutritive sweetener molecules 100 and organic scaffold particles 110. The natural non-nutritive sweetener molecules include a hydrophilic portion 120 and a hydrophobic portion 130, and the organic scaffold particles include at least one component comprising a C6-C10 medium chain glyceride, wherein the C6-C10 medium chain glyceride constitutes at least 20% by weight of the total lipid content of the composition.

Description

[Technical Field]

[0001] The present disclosure relates to sweetener compositions, particularly sweetener compositions based on natural non-nutritive molecules that have commercially desirable flavor characteristics and natural flavor characteristics that have commercially undesirable tastes. [Background technology]

[0002] Many natural nonnutritive sweeteners contain a hydrophobic isoprenoid backbone attached to one or more molecules that elicit a sweet taste response. For example, stevia extract rebaudioside A (Reb A) has a hydrophobic (steviol diterpene) backbone with three glucose molecules at the C-15 end and one glucose molecule at the other end. In many cases, the hydrophobic backbone interacts with both sweet and bitter taste receptors in the oral cavity, causing a delay in sweetness perception and a lingering sweet and bitter aftertaste when ingested at appropriate concentrations in foods and beverages. Most sweetener molecules of this type are thought to occupy their lowest energy state in aqueous solution and within the range of free molecular motion. In this lowest energy state, the molecule's hydrophobic backbone minimizes hydrophobic contact with aqueous solutions, while the hydrophilic sweet molecule remains immersed in solution. In this configuration, both parts of the molecule can interact with sweet and bitter taste receptors, resulting in an overall undesirable transient taste profile upon ingestion. Furthermore, in certain circumstances, the hydrophobic regions of both receptors and / or their adjacent tissues may provide preferential hydrophobic surfaces for sweetener molecules to attach and delay receptor activation, thereby slowing the time it takes for the taste profile to take effect and making it more prolonged (i.e., prolonging the bitter and / or sweet aftertaste). Furthermore, the taste profiles of these sweetener molecules may depend on the beverage or food system in which they are being used, making it difficult to optimize the sweetener profile for a particular food / beverage application.

[0003] These and other shortcomings are addressed by aspects of the present disclosure. [Brief explanation of the drawings]

[0004] In the drawings, which are not necessarily to scale, like numbers may indicate similar elements in various views. Like numbers with different suffix letters may represent different instances of similar elements. The drawings illustrate generally by way of example, and not by way of limitation, various embodiments described in this document.

[0005] [Figure 1] FIG. 1 is a schematic diagram of a portion of an organic scaffold particle comprising an array of multiple natural non-nutritive sweetener molecules according to one embodiment of the present disclosure.

[0006] [Figure 2] FIG. 2 is a schematic diagram of an organic scaffold particle with a plurality of natural non-nutritive sweetener molecules arranged thereon, according to one embodiment of the present disclosure.

[0007] [Figure 3] FIG. 3 is a schematic diagram of an exemplary composition of an organic scaffold particle having a plurality of arranged sweetener molecules according to one embodiment of the present disclosure.

[0008] [Figure 4] FIG. 4 is a schematic diagram of an exemplary composition of an organic scaffold particle with arranged sweetener molecules according to one embodiment of the present disclosure.

[0009] [Figure 5] FIG. 5 is a schematic diagram of an exemplary aggregate particle comprising organic scaffold particles with natural non-nutritive sweetener molecules substantially present in the surface region of the organic scaffold particles, according to one embodiment of the present disclosure.

[0010] [Figure 6] 6 is a schematic diagram of an emulsion including a plurality of aggregate particles, each of which includes an organic scaffold particle with natural non-nutritive sweetener molecules substantially present in the surface region of the organic scaffold particle, according to one embodiment of the present disclosure.

[0011] [Figure 7]7A and 7B are graphs showing the results of partitioning studies in which various amounts of C8 medium chain triglycerides were added to olive oil (FIG. 7A) and linseed oil (FIG. 7B).

[0012] [Figure 8] FIG. 8 is a graph showing the improvement in miscibility of steviol in olive oil and flaxseed oil by adding various amounts of C8 medium chain triglycerides. Summary of the Invention

[0013] Aspects of the present disclosure relate to sweetener compositions and foods, beverages, and pharmaceuticals made therefrom. These sweeteners include (1) natural, non-nutritive sweetener molecules with natural flavor characteristics, including commercially undesirable tastes, and (2) at least one other naturally occurring ingredient. The resulting compositions have commercially desirable flavor characteristics. Exemplary natural, non-nutritive sweeteners include, but are not limited to, stevia extract (stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside M, dulcoside), rubusoside, swingle extract, mogroside, mogroside V, neohesperidin dihydrochalcone, and combinations thereof.

[0014] Natural ingredients that may be combined with the sweetener include oils, lipids, fatty acids, triglycerides, amino acids, peptides, oligopeptides, proteins, protein hydrolysates, carbohydrates, and polysaccharides. In some embodiments, the natural ingredients are hydrophobic in nature and / or exhibit localized or partial hydrophobicity.

[0015] Aspects of the present disclosure relate to a sweetener composition comprising a plurality of aggregate particles comprising natural non-nutritive sweetener molecules and organic scaffold particles, wherein the natural non-nutritive sweetener molecules comprise a hydrophilic portion and a hydrophobic portion, and the organic scaffold particles comprise at least one component comprising a C6-C10 medium chain glyceride, wherein the C6-C10 medium chain glyceride constitutes at least 20% by weight of the total lipid content of the sweetener composition.

[0016] A further aspect of the present disclosure relates to a method for producing a sweetener composition comprising a plurality of aggregate particles comprising natural non-nutritive sweetener molecules comprising a hydrophilic portion and a hydrophobic portion, and organic scaffold particles comprising at least one component comprising a C6-C10 medium chain glyceride. The method includes preparing a solution of the natural non-nutritive sweetener molecules and combining the solution with at least one component such that the hydrophobic portions of the natural non-nutritive sweetener molecules are arranged inward toward a hydrophobic region of the at least one component and the hydrophilic portions of the natural non-nutritive sweetener molecules are arranged outward from a hydrophobic region of the at least one component. The C6-C10 medium chain glyceride comprises at least 20% by weight of the total lipid content of the sweetener composition.

[0017] The present disclosure can be more readily understood with reference to the following detailed description and examples. In various aspects, the present disclosure relates to a sweetener composition comprising a natural non-nutritive sweetener molecule and an organic scaffold particle comprising one or more compositional components. Many natural non-nutritive sweetener molecules have both hydrophilic and hydrophobic portions within their structure, and the hydrophilic and hydrophobic portions are generally arranged to minimize free energy and achieve the lowest energy state based on the surrounding environment. In the present invention, the hydrophobic portions of the natural non-nutritive sweetener molecule are arranged on the interior of the organic scaffold particle, close to the hydrophobic regions of one or more compositional components, and the hydrophilic portions of the natural non-nutritive sweetener molecule are arranged on the exterior, far from the organic scaffold particle. In this arrangement, the hydrophobic portions of the sweetener molecule are coated, entrapped, or encapsulated by the compositional components of the organic scaffold particle. As used herein, "scaffold particle" and its one or more compositional components need not be solid or granular materials and may include liquid or droplet scaffold particles and their compositional components.

[0018] Furthermore, when in aqueous solution, the hydrophobic portions of the sweetener molecules and the components of the organic scaffold particles are shielded from the solution and do not interact with taste receptors on the tongue or oral cavity or their adjacent hydrophobic tissues. Instead, the hydrophilic portions of the natural non-nutritive sweetener molecules are aligned on the outside, away from the organic scaffold particles, where they preferentially interact with taste receptors. Furthermore, this alignment can result in aggregated particles (organic scaffold particles and their aligned sweetener molecules) with a slightly charged hydrophilic outer shell around the particle. In contrast to flavor profiles that include commercially undesirable taste profiles, the sweetener compositions of the present disclosure have commercially desirable flavor profiles.

[0019] To improve this transient taste profile, the compositions of the present disclosure coat, or in some embodiments entrap or encapsulate, the hydrophobic organic backbone of natural non-nutritive sweetener molecules, altering, reducing, or eliminating interactions with sweet and bitter taste receptors and adjacent hydrophobic tissues on the tongue and oral cavity, while exposing the sweet moiety for interaction with the sweet receptors. In this manner, the sweet moiety of the natural non-nutritive sweetener molecule can interact with sweet receptors, but the hydrophobic moiety of the sweetener molecule cannot interact with either the sweet or bitter receptors. To coat, entrap, or encapsulate the hydrophobic backbone moiety to improve the overall taste profile, the present disclosure describes a predominantly hydrophobic scaffold in which the sweetener molecule is arranged such that the hydrophobic backbone of the sweetener molecule is arranged (i.e., entrapped / encapsulated) on the interior, closer to the scaffold, and the hydrophilic sweet moiety is on the exterior, farther from the scaffold. Without wishing to be bound by theory, this arrangement and molecular orientation not only isolates the hydrophobic backbone of the sweetener molecules, but also minimizes intra- and intermolecular interactions of the sweetness-inducing hydrophilic moieties when a solution containing the sweetener composition or a solid sweetener composition solvates in the mouth and comes into contact with the consumer's tongue and oral cavity, thereby increasing the molecular freedom for those moieties to interact with sweet taste receptors, thereby producing an overall favorable transient taste characteristic. In some embodiments, the hydrophobic scaffold is preferably intermingled with the hydrophobic backbone, so that the sweetener molecules can remain aggregated and associated (coated, entrapped, or encapsulated) with the organic scaffold under normal, expected environmental conditions due to hydrophobic effects.

[0020] In other embodiments, the organic scaffold may comprise at least two compositional components, at least one of which is amphiphilic (i.e., has both hydrophobic and hydrophilic regions), with its hydrophobic regions intermingling with the hydrophobic regions of one or more of the other components, and one or more of the hydrophilic regions of these components being capable of forming van der Waals attractions and / or hydrogen bonds with portions of added natural non-nutritive sweetener molecules to help properly orient and immobilize the sweetener relative to the compositional components of the scaffold particle. In some embodiments, such organic scaffold particles (also referred to as multicomponent organic scaffold particles) may be prepared prior to the addition of sweetener molecules to the organic scaffold particle. In some embodiments, the multicomponent organic scaffold particles may be formed upon the addition of sweetener molecules.

[0021] In a further embodiment, sweetener molecules can be added to the first portion of the organic scaffold particles before adding the second portion of the organic scaffold particles. Without wishing to be bound by theory, such an embodiment may facilitate efficient binding (loading) of sweetener molecules with the first portion of the organic scaffold particles and its constituent components. The second portion of the organic scaffold particles and its constituent components are added after the sweetener molecules have been hydrophobically encapsulated / aligned with the constituent components of the first portion of the organic scaffold particles to help properly orient and fix the sweetener molecules to the constituent components of the first portion of the organic scaffold particles.

[0022] Before the present compounds, compositions, articles of manufacture, systems, devices, and / or methods are disclosed and described, it is to be understood that they are not limited to particular synthetic methods, unless otherwise specified, or to particular reagents, unless otherwise specified, and as such can, of course, vary. It is also to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting.

[0023] Various combinations of elements of the present disclosure (for example, combinations of elements of dependent claims that are dependent on the same independent claim) are encompassed by the present disclosure.

[0024] It should also be understood that, unless expressly stated otherwise, no method described herein is intended to be construed as requiring that the steps of that method be performed in a particular order. Thus, where a method claim does not actually recite the order in which the steps of that method must be followed, or where the claim or description does not specifically state that the steps are limited to a particular order, no order is intended to be inferred in any respect. This holds true for all possible implicit bases of interpretation, including questions of logic regarding the arrangement of steps or operational flow; apparent meanings derived from grammatical construction or punctuation; and the number or type of embodiments described herein.

[0025] All publications mentioned herein are incorporated herein by reference to disclose and describe the methods and / or materials in connection with which the publications are cited. (definition)

[0026] It should also be understood that the terminology used herein is for the purpose of describing particular aspects and is not intended to be limiting. As used in this specification and claims, the term "comprising" can encompass "consisting of" and "consisting essentially of" embodiments. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure belongs. In this specification and the appended claims, reference is made to a number of terms defined herein.

[0027] As used in this specification and the appended claims, the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise. Thus, for example, reference to a "natural non-nutritive sweetener molecule" includes a mixture of two or more natural non-nutritive sweetener molecules.

[0028] As used herein, the term "combination" is inclusive of blends, mixtures, alloys, reaction products, and the like.

[0029] Ranges may be expressed herein as from one value (a first value) to another value (a second value). When such a range is expressed, the range may include, in some embodiments, either the first value or the second value or both. Similarly, when values ​​are expressed as approximations, by use of the term "about," the particular value constitutes another embodiment. Additionally, the endpoints of each range are meaningful both in relation to the other endpoint, and independently of the other endpoint. Additionally, there are numerous values ​​disclosed herein, and each value is also disclosed herein as an "approximation" of that particular value in addition to the value itself. For example, if the value "10" is disclosed, then "about 10" is also disclosed. Also, each unit between two specified units is disclosed. For example, if 10 and 15 are disclosed, then 11, 12, 13, and 14 are also disclosed.

[0030] As used herein, the term "about" means that the amount or value may be the specified value, approximate the specified value, or approximately the same as the specified value. Generally, as used herein, unless otherwise indicated or inferred, it is a nominal value, expressed with a variation of ±10%. This term is intended to convey that similar values ​​promote the same results or effects as those described in the claims. That is, amounts, sizes, formulas, parameters, and other quantities and properties are not and need not be exact and may be approximate and / or larger or smaller, as appropriate, reflecting tolerances, conversion factors, rounding, measurement errors, and other factors known to those skilled in the art. Generally, amounts, sizes, formulas, parameters, or other quantities or properties are approximate, whether or not explicitly stated. It should be understood that when "about" is used before a quantitative value, the parameter also includes the specific quantitative value itself, unless otherwise specified.

[0031] As used herein, the terms "optional" or "optionally" mean that the subsequently described event or circumstance may or may not occur, and the description encompasses both cases where the event or circumstance occurs and cases where it does not. For example, the phrase "one or more optional additional additives" means that additional additives may or may not be included, and the present disclosure encompasses sweetener compositions with and without additional additives.

[0032] Disclosed are the components used to prepare the disclosed compositions, and the compositions themselves used in the methods disclosed herein. Naturally, these and other materials are disclosed herein, and when combinations, subsets, interactions, groups, etc. of these materials are disclosed, each is specifically contemplated and described herein, even though specific reference to each of the various individual and collective combinations and permutations of these compounds may not be expressly disclosed. For example, when a particular compound is disclosed and described, along with numerous modifications that can be made to a number of molecules comprising that compound, all combinations and permutations of that compound and possible modifications are specifically contemplated unless otherwise indicated. Thus, if example molecule AD is disclosed, combining groups A, B, and C with groups D, E, and F, then AE, AF, BD, BE, BF, CD, CE, and CF are considered to be disclosed, even though each is not individually and collectively considered to refer to the combination. Similarly, any subset or combination of these is also disclosed. Thus, for example, the subgroups AE, BF, and CE are considered to be disclosed. This concept applies to all aspects of the present application, including, but not limited to, steps in the methods of making and using the compositions of the present disclosure. Thus, it will be understood that, where there are various additional steps that can be performed, each of these additional steps can be performed in any particular aspect or combination of aspects of the methods of the present disclosure.

[0033] When the specification and concluding claims refer to parts by weight of a particular element or component of a composition or product, it indicates the weight relationship between that element or component and any other element or component of the composition or product for which the parts by weight are stated. Thus, in a compound containing 2 parts by weight of component X and 5 parts by weight of component Y, X and Y are present in a weight ratio of 2:5, regardless of whether additional components are included in the compound.

[0034] As used herein, the terms "weight percent" and "weight %" can be used interchangeably, and unless otherwise specified, refer to the weight percent of a given component based on the total weight of the composition. That is, unless otherwise specified, all weight percent values ​​are based on the total weight of the composition. Therefore, the total weight percent values ​​of all components of the disclosed compositions or formulations equals 100.

[0035] Unless otherwise specified herein, all test standards are the latest standards in effect at the time of filing this application.

[0036] Each of the materials disclosed herein is commercially available and / or methods for its production are known to those skilled in the art.

[0037] It is understood that the compositions disclosed herein have a particular function, and while specific structural requirements for performing the disclosed function are disclosed herein, it is understood that there are a variety of structures that can perform the same function related to the disclosed structures, and that these structures will generally achieve the same result. (Sweetener composition)

[0038] Referring to Figure 1, an embodiment of the present disclosure relates to a sweetener composition comprising a natural non-nutritive sweetener molecule 100 and an organic scaffold particle 110. The organic scaffold particle 110 comprises one or more constituents (e.g., caprylic acid and palmitic acid, which are fatty acid constituents of coconut oil). The natural non-nutritive sweetener molecule 100 comprises a hydrophilic portion 120 and a hydrophobic portion 130. The hydrophobic portion 130 of the natural non-nutritive sweetener molecule 100 is arranged on the interior side of the organic scaffold particle 110, closer to the one or more constituents, and the hydrophilic portion 120 of the natural non-nutritive sweetener molecule 100 is arranged on the exterior side, farther from the organic scaffold particle 110. In this manner, the transient taste characteristics of the sweetener composition are improved. This is because the hydrophobic backbone of natural non-nutritive sweetener molecules 100 can be coated, entrapped, or encapsulated to alter, reduce, or eliminate interactions with sweet and bitter taste receptors on the tongue and oral cavity, while exposing the sweet hydrophilic moieties to interact with the sweet receptors. To improve overall taste characteristics by coating, entrapping, or encapsulating the hydrophobic backbone moieties, the present disclosure describes organic scaffold particles 110 in which sweetener molecules are arranged such that their hydrophobic backbones are arranged inward (i.e., encapsulated inside, as shown in FIG. 1 ) and closer to one or more compositional components of the organic scaffold particle 110, and their hydrophilic sweet moieties are arranged inward, away from the organic scaffold particle 110. This arrangement and molecular orientation not only isolates the hydrophobic backbone of the sweetener molecules, but also minimizes intramolecular and intermolecular interactions of the sweetness-inducing hydrophilic moieties when a solution containing the sweetener composition or a solid sweetener composition solvates in the mouth and comes into contact with the consumer's tongue and oral cavity, thereby providing more molecular freedom for these moieties to interact with sweet taste receptors, which is believed to result in an overall more favorable transient taste characteristic. While not wishing to be bound by theory, in some embodiments, the sweetener composition minimizes activation of bitter taste receptors in the oral cavity by coating, entrapping, or encapsulating the hydrophobic isoprenoid backbone of the sweetener within the organic scaffold particle matrix, while at the same time less interfering with activation of sweet taste receptors in the oral cavity. This is because the organic scaffold particle is surrounded by numerous sweetness-inducing hydrophilic moieties (e.g., glucose in the case of stevia and monk fruit), forming a slightly charged hydrophilic outer shell on the particle that protects the sweetness.Additionally, simply reducing activation of bitter taste receptors is believed to increase sweetness perception (as described in Hellfritsch et al., Human psychometric and taste receptor responses to steviol glycosides, J. Agric. Food Chem., July 11, 2012, the entire disclosure of which is incorporated herein by reference). The improved sweetness perception and temporal taste characteristics of the disclosed sweetener compositions may lead to economic and nutritional benefits by reducing the amount of sweetener that needs to be added to sweetened foods, beverages, nutritional products, and pharmaceuticals to establish favorable organoleptic properties.

[0039] In some embodiments, the natural non-nutritive sweetener molecule 100 includes stevia extract, Monk Fruit extract, mogrosides, neohesperidin dihydrochalcone, and combinations thereof. Examples of stevia extract include stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, and rebaudioside M, dulcoside, rubusoside, and combinations thereof. In certain embodiments, the natural non-nutritive sweetener molecule 100 includes a steviol glycoside, such as rebaudioside A, or a mogroside, such as mogroside V, which are found, for example, in stevia (Stevia rebaudiana (Bertoni)) leaves, Monk Fruit (Luo Han Guo), and the Chinese plant Rubus chingii.

[0040] The organic scaffold particles 110 can include any material that, when combined with the natural non-nutritive sweetener molecules 100, coats, entraps, encapsulates, or otherwise affects the hydrophobic backbone of the natural non-nutritive sweetener molecules 100, exposing sweet hydrophilic moieties and thereby improving the taste characteristics (or more generally any organoleptic characteristics) of the sweetener composition. In certain embodiments, the organic scaffold particles 110 can be primarily hydrophobic and each include a hydrophobic core.

[0041] In some embodiments, the organic scaffold particle 110 comprises any of the following components: palm oil extract, sunflower oil, canola oil, soybean oil, vegetable oil, avocado oil, safflower oil, grapeseed oil, hazelnut oil, almond oil, cashew oil, nut oil, castor oil, medium chain (e.g., 6-12 or 6-10 carbon atoms) glycerides (including monoglycerides, diglycerides, and triglycerides), unsaturated or saturated vegetable or animal fats, fatty acids, oils, or butters, amino acids, peptides, oligopeptides, proteins, protein hydrolysates, carbohydrates, polysaccharides, natural or synthetic polymers, and any combination thereof. Such compounds can be particularly useful as organic scaffold particles because they do not appreciably contribute to and / or detract from the flavor characteristics of a sweetener composition comprising the particles.

[0042] In other embodiments, the organic scaffold particles comprise the following components: edible essential oils; flavor-based oils such as orange oil, lemon oil, lime oil, cinnamon oil, and vanilla oil; linseed oil; olive oil; rapeseed oil; omega-3 oil; omega-6 oil; omega-9 oil; fish oil; krill oil; long-chain oils, fats, fatty acids, monoglycerides, diglycerides, or triglycerides; and any combination thereof. However, these compounds may be less desirable for use in the sweetener compositions of the present disclosure because they may contribute more strongly to the flavor of the compositions containing them.

[0043] In a further aspect, the organic scaffold particles comprise compositional components that may include any combination of the above materials.

[0044] In certain embodiments, the organic scaffold particle 110 includes one or more medium-chain glycerides as a compositional component. In some embodiments, the medium-chain glycerides are triglycerides. In certain embodiments, the medium-chain glycerides are C6-C10 medium-chain glycerides. In some embodiments, the medium-chain glycerides may further include medium-chain monoglycerides and / or medium-chain diglycerides. In certain embodiments, the organic scaffold particle 110 includes a palm oil-derived medium-chain triglyceride. Palm oil-derived medium-chain triglycerides (MCTs) (e.g., caprylic acid C8:0) have been found to be of sufficient size and composition to coat, entrap, or encapsulate natural non-nutritive sweetener molecules 100, remain stable in solution, and contribute minimally to the flavor characteristics of the sweetener composition. Figures 3 and 4 show exemplary compositional components of an organic scaffold particle 110 having a plurality of arranged sweetener molecules 100 according to one embodiment of the present disclosure. A typical organic scaffold particle 110 includes multiple constituents 140, 150 (including two different medium-chain fatty acids in the illustrated example). The sweetener molecule 100 includes a hydrophobic portion 130 arranged on the interior side of the organic scaffold particle 110, close to the hydrophobic regions of the constituents 140, 150, and a hydrophilic portion 120 arranged on the exterior side of the organic scaffold particle 110, away from the constituents 140, 150.

[0045] In certain embodiments, the medium-chain glycerides (especially C6-C10 medium-chain glycerides) comprise at least 20% by weight of the total lipid content of the sweetener composition, or 20% to 100% by weight of the total lipid content, or 30% to 100% by weight of the total lipid content, or 40% to 100% by weight of the total lipid content, or 50% to 100% by weight of the total lipid content, or 60% to 100% by weight of the total lipid content, or 70% to 100% by weight of the total lipid content, or 80% to 100% by weight of the total lipid content, or 90% to 100% by weight of the total lipid content.

[0046] Depending on the composition of the food, beverage, nutritional product, or pharmaceutical to which the sweetener is added, the desired compositional components of the organic scaffold particles may already be components of the food, beverage, nutritional product, or pharmaceutical before sweetening, and using these components in the construction of the scaffold particles may reduce changes in the overall organoleptic properties of the food, beverage, nutritional product, or pharmaceutical containing the sweetener composition.

[0047] In some embodiments, the organic scaffold particles are approximately spherical in shape. It is believed that the spherical shape of the scaffold particles allows the natural non-nutritive sweetener molecules 100 to be hydrophobically coated / entrapped / encapsulated, resulting in a more uniform organization within the organic scaffold particles 110 and less overcrowding of the radial extent of the sweetness-inducing hydrophilic moieties of the sweetener molecules 100. Additionally, the large combined surface area of ​​the many small spheres maximizes exposure of the hydrophilic sweet moieties, improving the sweetness profile relative to the amount of sweetener molecules present.

[0048] In certain embodiments, the organic scaffold particles have a particle size of about 1 nanometer (nm) to about 10 microns (μm), and in more specific embodiments, a particle size of about 10 nm to about 1 μm, or about 20 nm to about 1 μm, or about 30 nm to about 1 μm, or about 40 nm to about 1 μm, or about 50 nm to about 1 μm, or about 100 nm to about 1 μm, or about 50 nm to about 500 nm.

[0049] As described, the hydrophobic moieties 130 of the natural non-nutritive sweetener molecules 100 are arranged inward, close to the hydrophobic regions of one or more constituents of the organic scaffold particle 110, and the hydrophilic moieties 120 of the natural non-nutritive sweetener molecules 100 are arranged outward, away from the organic scaffold particle 110 (and its one or more constituents). The one or more constituents of the organic scaffold particle 110 may be primarily hydrophobic, and in some embodiments, the hydrophobic moieties 130 of the natural non-nutritive sweetener molecules 100 are arranged inward, close to the hydrophobic regions of the one or more constituents of the organic scaffold particle 110, by hydrophobic / hydrophilic forces. In some embodiments, the hydrophobic / hydrophilic forces may be cohesive forces due to the hydrophobic effect. In other embodiments, the hydrophobic / hydrophilic forces are van der Waals forces. In certain embodiments, the hydrophobic portion 130 of the natural non-nutritive sweetener molecule 100 is arranged by hydrogen bonding within the vicinity of the hydrophobic region of one or more constituent components of the organic scaffold particle 110 .

[0050] The organic scaffolds and aggregated particles have one or more desirable properties. In particular, in certain embodiments, the organic scaffold particles provide sufficient dispersion properties to promote efficient loading of the natural non-nutritive sweetener molecules into the organic scaffold through hydrophobic aggregation, self-assembly, van der Waals forces, and / or hydrogen bonding in aqueous solution alone, upon stirring, with the addition of a dispersing agent, or a combination thereof; the organic scaffold particles anchor and orient the natural non-nutritive sweetener molecules in a desired orientation; whereas aggregated particles comprising the organic scaffold and natural non-nutritive sweetener molecules can maintain colloidal stability of small micro- or nano-sized particles for longer periods in solution and maintain particle integrity as they pass through the tongue and oral cavity; further, the aggregated particles in solution or as a dry powder maintain their chemical composition and integrity over an extended shelf life; minimal or desired flavor contribution and / or do not contribute to or interfere with the desired organoleptic properties of the final composition; and any combination of these properties.

[0051] In other embodiments, the hydrophobic portion 130 of the natural non-nutritive sweetener molecule 100 is covalently bonded to one or more components of the organic scaffold particle 110. This may be particularly desirable when the component is an amino acid, peptide, oligopeptide, protein, protein hydrolysate, carbohydrate, polysaccharide, or natural or synthetic polymer. If the component is solid or gel-like during storage, shipping, and at oral temperature, or is a highly branched (i.e., physically dense) carbohydrate, polysaccharide, oligopeptide, protein, protein hydrolysate, or synthetic polymer, the natural non-nutritive sweetener may be physically entrapped or encapsulated within the organic scaffold particle 110 in addition to, or instead of, chemical attraction.

[0052] Without wishing to be bound by theory, it is believed that in the absence of an organic scaffold for hydrophobic aggregation, solubilized amphiphilic sweetener molecules seek the lowest energy state in an aqueous environment, gradually clustering together with their hydrophobic portions facing toward each other and their hydrophilic portions facing outward until they reach a steric hindrance limit on aggregate size. These small, sterically dense sweetener clusters are believed to be responsible for the delayed sweetness onset and delayed sweetness perception observed in simple, natural, non-nutritive sweetener solutions. Furthermore, these clusters or individual sweetener molecules are believed to enable interaction of their hydrophobic regions with bitter taste receptors, contributing to the perceived prolonged bitter aftertaste. By providing organic scaffold particles of appropriate size and composition to an aqueous solution of solubilized sweetener molecules, the scaffold particles provide a favorable nucleation and support structure for the hydrophobic aggregation and attachment of the sweetener molecules. Depending on the shape and size of the organic scaffold particle and the ratio of sweetener molecules to the total available scaffold particle surface area, it is believed that substantially more sweetener molecules (per particle) can be aggregated, albeit in a more organized and less molecularly dense form than natural clusters. Furthermore, it is hypothesized that the spherical shape of the organic scaffold particle (when so configured) allows the hydrophilic portions of the natural non-nutritive sweetener molecules to be more evenly distributed and radiate outward. Particular embodiments of the present disclosure include spherical organic scaffold particles with a size of less than 1 μm and containing no more than the number of natural non-nutritive sweetener molecules required to saturate the total surface area of ​​the organic scaffold particle in solution. This arrangement allows the organic scaffold particle to space the sweetener molecules more widely (reducing molecular crowding), improve the arrangement of the sweetener moieties, and better encapsulate the hydrophobic portions of the sweetener molecules. This greater spacing between individual sweetener molecules than found in naturally clustered sweetener molecules solvated in water results in fewer intra- and intermolecular interactions between the sweet moiety branches, providing more freedom for unhindered interaction with sweet receptors.This lack of interference, along with the hydrophilic shell of the aggregated particles that shields access to hydrophobic moieties, may explain why the sweetener compositions of the present disclosure exhibit a faster perceived sweetness onset, a shorter delay in sweetness characteristics, and reduced or no bitter, astringent, licorice-like, metallic or chemical taste, or aftertaste compared to that observed with simple aqueous solutions of natural non-nutritive sweetener molecules.

[0053] Some natural non-nutritive sweetener extracts have small but undesirable amounts of hydrophobic bitter impurities. Thus, in certain embodiments, the number of natural non-nutritive sweetener molecules is less than that required to saturate the entire surface area of ​​the organic scaffold particle in solution, thereby coating or encapsulating the hydrophobic impurities within the scaffold particle structure and isolating them from interacting with sweet or bitter taste receptors.

[0054] Organic scaffold particles 110 containing one or more compositional components having arranged natural non-nutritive sweetener molecules 100 are collectively referred to herein as aggregate particles 160. An exemplary aggregate particle 160 is shown in FIG.

[0055] In some embodiments, a sufficient number of the hydrophobic portions 130 of the natural non-nutritive sweetener molecules 100 are arranged proximate to the hydrophobic regions of one or more compositional components of the organic scaffold particle 110 so as to be substantially present in the surface region of the aggregate particle. As used herein, "substantially present" means that the natural non-nutritive sweetener molecules are present on (i.e., covering) at least about 50%, or at least about 60%, or at least about 70%, or at least about 80%, or at least about 85%, or at least about 90%, or at least about 92%, or at least about 95%, or at least about 98%, or at least about 99% of the surface area of ​​the aggregate particle. In certain embodiments, "substantially present" means that the natural non-nutritive sweetener molecules are present on (i.e., covering) at least about 90% of the surface area of ​​the aggregate particle. The aggregate particle 160 shown in FIG. 5 has the natural non-nutritive sweetener molecules 100 substantially present in its surface region.

[0056] In some embodiments of the sweetener composition, where the composition is in the form of an emulsion or suspension, the natural non-nutritive sweetener acts as an emulsifier for the hydrophobic organic scaffold particles, stabilizing the resulting aggregate particles in the aqueous solution / emulsion. Figure 6 shows an exemplary emulsion 600 with a plurality of aggregate particles 160 contained therein. As noted above, the aggregate particles 160 may have a slightly charged hydrophilic outer shell. As a result, the individual aggregate particles 160 repel each other and do not associate together, causing the emulsion to separate or collapse.

[0057] In further embodiments, the sweetener composition comprises one or more additional additives. The additives may be hydrophilic, hydrophobic, or amphiphilic in certain embodiments. The one or more additional additives may comprise a surfactant, a stabilizer, an emulsifier, a hydrocolloid material (including, but not limited to, a gum), a ripening inhibitor, a bulking agent, an excipient, a flavoring agent, a coloring agent, a preservative, a masking agent, a texture modifier, or a combination thereof. In some embodiments, it may be desirable for the one or more additional additives to be derived from natural sources so that the entire sweetener composition is natural.

[0058] One or more additional additives may be included in the sweetener composition to improve the taste, appearance, performance, and / or stability of the final composition. In further embodiments, the one or more additional additives include substances that assist or prevent the additive from interfering with or coalescing with natural non-nutritive sweetener molecules, organic scaffold particles, and / or aggregate particles. The one or more additional additives may also provide and / or enhance desirable flavor and / or mouthfeel characteristics, mask or inhibit undesirable flavors or transient taste characteristics, provide overall solution stability, and / or improve the final appearance of the solution. In certain embodiments, the one or more additional additives include excipients such as polysaccharides, carbohydrates, or dietary fiber, added to impart a "mouthfeel" to the final solution similar to that of a sucrose-sweetened solution. Desirable "mouthfeel" excipients may include natural fiber, inulin, dextrin, or maltodextrin.

[0059] The sweetener composition may be added to a variety of food, beverage, nutritional, and pharmaceutical products that require specific compositions and / or environmental conditions (e.g., other ingredients or environmental conditions (temperature, pH, etc.) that may interfere with the stability and / or performance of the sweetener composition). Thus, in some embodiments, specific combinations of the above organic scaffold composition components with additional additives of natural non-nutritive sweeteners may be used to maintain the stability and performance of the sweetener composition.

[0060] The sweetener composition may be in any physical form that allows for the arrangement of the hydrophobic portions 130 of the natural non-nutritive sweetener molecules 100 on the interior of the organic scaffold particle 110, close to the hydrophobic regions of one or more of the compositional components, and the hydrophilic portions 120 of the natural non-nutritive sweetener molecules 100 on the exterior of the organic scaffold particle 110, away from the one or more compositional components. In certain embodiments, the composition is in the form of an emulsion or suspension. In other embodiments, the composition is in the form of a liquid. The emulsion, suspension, or liquid may contain solubility, miscibility, stability, and / or bulking agents to help maintain the composition components in solution. In other embodiments, the emulsion, suspension, or liquid acts as a solubility enhancer for the sweetener molecules. In certain embodiments, the sweetener composition may be in the form of aggregate particles partially in contact with a gas. In this configuration, the hydrophobic portions 130 of the natural non-nutritive sweetener molecules 100 are aligned in the interior, adjacent to the hydrophobic regions of one or more of the constituent components of the organic scaffold particle 110, and the hydrophilic portions 120 of the natural non-nutritive sweetener molecules 100 are aligned in the gas. This form of the sweetener composition can be utilized in gas-filled beverages and at the liquid / gas interface.

[0061] In other embodiments, the sweetener composition is in the form of a solid, and in certain embodiments, the solid is a dry powder. The solid sweetener can be used by reconstituting the solid into a solution before ingestion, either alone or as part of a food, beverage, nutritional product, or pharmaceutical product, or can be consumed as a solid or as part of a food, beverage, nutritional product, or pharmaceutical product (the solid sweetener is reconstituted in the mouth). The solid sweetener can also be incorporated as an ingredient in a solid food, nutritional product, or pharmaceutical product (e.g., a product formed by compressing, combining, or shearing a powder, or a product in which dry aggregate particles comprise at least one ingredient of the food, beverage, nutritional product, or pharmaceutical product). The form of the sweetener composition can be configured to be stable under various temperature conditions, including, but not limited to, room temperature, mouth temperature, storage temperature, serving temperature, etc. The sweetener composition can also be in the form of a homogeneous or heterogeneous solid, a layered composition, or an interconnected matrix, or in any desired shape. The matrix can be a solid matrix or a liquid, and includes lipids that are solid at room temperature and body temperature.

[0062] In certain embodiments, the sweetener composition is a lipid-in-water composition comprising natural non-nutritive sweetener molecules; a continuous aqueous phase; and a discontinuous lipid phase comprising C6-C10 medium chain glycerides. In further embodiments, the C6-C10 medium chain glycerides comprise at least 20% by weight of the total lipid content of the sweetener composition. As used herein, "continuous aqueous phase" has its usual meaning as understood by those skilled in the art and includes the aqueous (e.g., water-based) portion of the composition that suspends the lipid phase in the composition. As used herein, "discontinuous lipid phase" has its usual meaning as understood by those skilled in the art and includes the lipid / oil in the composition that is immiscible and suspended in the continuous aqueous phase.

[0063] In certain embodiments, the sweetener composition comprises a natural non-nutritive sweetener, including rebaudioside A; the organic scaffold particles comprise at least one component comprising a C8 medium chain triglyceride derived from coconut oil, having a substantially spherical shape and a particle size of about 10 nm to about 1 μm; and the sweetener composition is in the form of an emulsion.

[0064] In some embodiments, the sweetener composition provides improved or more commercially acceptable organoleptic taste characteristics compared to a substantially identical sweetener composition comprising the same natural non-nutritive sweetener molecules but without the organic scaffold particles.

[0065] In a further aspect, the sweetener composition utilizes natural non-nutritive sweetener molecules more efficiently than natural non-nutritive sweetener formulations that do not include organic scaffold particles, resulting in less sweetener being required to achieve a desired sweetness level, providing additional economic, ecological footprint, and health benefits.

[0066] The sweetener compositions of the present disclosure may be incorporated into food products, beverages, nutritional products, or pharmaceuticals. In certain embodiments, food products include baked goods, sauces, dairy products (including, but not limited to, ice cream, yogurt, cheese, etc.), protein shakes, protein bars, cereals, canned goods, frozen foods, chocolate products (e.g., artisanal chocolate bars with natural sweeteners), functional foods, processed foods, confectionery, or candy. Exemplary nutritional products include, but are not limited to, vitamins or dietary supplements. Exemplary pharmaceuticals include, but are not limited to, orally administered medications or concentrated or dried products that can be reconstituted into one of these products. Exemplary beverages that may incorporate the sweetener compositions of the present disclosure include, but are not limited to, carbonated beverages, teas, juices, coffee, dairy drinks (e.g., milk), health drinks, chocolate drinks, nutritional drinks, and flavored waters. For ready-to-mix and ready-to-drink beverages, the sweetener compositions can be formulated to achieve the desired level of sweetness and added to a range of typical flavorings, additives, and preservatives common among these packaged products. Typical pharmaceutical products that can incorporate the sweetener composition include, but are not limited to, orally administered pharmaceutical compositions (chewables, lozenges, films, or drinks) containing sweeteners, such as cough drops, cold syrups, cough suppressant syrups, and liquid antibiotics. In certain embodiments, the sweetener can be added to a food, beverage, nutritional product, or pharmaceutical product along with other sweeteners to provide the product with a collective sweet taste profile. The food, beverage, nutritional product, or pharmaceutical product can be a concentrated or dry product that can be reconstituted into one of these products.

[0067] The sweetener compositions of the present disclosure can also be sold as stand-alone products to be added to "homemade" beverages or foods in place of sucrose, artificial sweeteners, or other naturally occurring sweeteners. Examples of such beverages or foods include, but are not limited to, brewed tea or coffee, fresh-squeezed lemonade, cakes, pies, puddings, and pastries. In these cases, the sweetener composition (e.g., in the form of an emulsion, suspension, liquid, or dry powder) may be packaged in a variety of appropriate industry-standard storage container systems. In such embodiments, it may be desirable for the sweetener composition to be compatible with and added to a variety of beverages, foods, nutritional products, or pharmaceutical products.

[0068] The compatibility of a sweetener composition with a beverage, food, nutritional product, or pharmaceutical product may be affected by the pH value of the product. For example, some organic scaffold particles or their constituent components may be soluble in a particular beverage, while others may not. The solubility of a sweetener composition may depend, at least in part, on the pH value of the product. Therefore, in some embodiments, it may be desirable to select organic scaffold particles or their constituent components so that the sweetener composition is compatible with the pH value of the final product. While the sweetener composition may have any desired pH value, in certain embodiments, the sweetener composition has a pH value of about 2.5 to about 9. In certain embodiments, the sweetener composition is stable within this pH range; in other words, the stability, taste characteristics, or other organoleptic properties of the composition are not affected by changes in pH within this range.

[0069] In some embodiments, the taste characteristics (or, more generally, any organoleptic characteristics) of sweetener compositions according to embodiments of the present disclosure differ from those of conventional natural non-nutritive sweetener products and are independent of the beverage or food system in which the sweetener composition is used. Without being bound by theory, it is believed that the sweetener compositions of the present disclosure are able to consistently exhibit sugar-like taste characteristics over a wide range of environmental conditions (temperature, pH value, etc.) because the aggregate particle configuration, with its substantially molecular outer shell of sugar molecules surrounding and, at least importantly, isolating the non-sugar portion of the particle from solution, exhibits an overall characteristic similar to that of an exposed sugar over these various environmental conditions. (Method of producing sweetener composition)

[0070] Aspects of the present disclosure further relate to a method for producing a sweetener composition comprising aggregate particles comprising natural non-nutritive sweetener molecules and organic scaffold particles comprising one or more component ingredients. The natural non-nutritive sweetener molecules comprise a hydrophilic portion and a hydrophobic portion. The method includes preparing a solution of the natural non-nutritive sweetener molecules and combining the solution with the organic scaffold particles such that the hydrophobic portions of the natural non-nutritive sweetener molecules are arranged on the interior of the organic scaffold particles, closer to the hydrophobic regions of the one or more component ingredients, and the hydrophilic portions of the natural non-nutritive sweetener molecules are arranged on the exterior of the organic scaffold particles, farther from the one or more component ingredients.

[0071] In some embodiments, the organic scaffold particles are prefabricated as a suspension of "organic scaffold particles in a liquid." The organic scaffold particles can be broadly characterized as carbon-based chemicals (more specifically, derived from natural products). One or more of the components of the organic scaffold particles 110 may be hydrophobic or partially hydrophobic in nature and may be at least somewhat intermixed with the organic portion of the natural non-nutritive sweetener molecule 100, as shown in FIG. 2 . In other embodiments, the organic scaffold particles can include other organic materials capable of encapsulating portions of the natural non-nutritive sweetener molecule. Examples include, but are not limited to, oils, lipids, fatty acids, triglycerides, amino acids, peptides, oligopeptides, proteins, protein hydrolysates, carbohydrates, and polysaccharides. In still other embodiments, the organic scaffold particles include at least one component that, independently and / or in conjunction with the natural non-nutritive sweetener, forms self-assembled particles of a desired size and dispersion when added to an aqueous solution. In certain embodiments, the structure, size, and dispersion of organic scaffold particles are created by high shear homogenization of hydrophobic or partially hydrophobic materials in aqueous solutions, an example of which is an emulsion in which oil droplets are stabilized and dispersed in an aqueous environment.

[0072] The choice of homogenization method and amount of shear influence the size range of the organic scaffold particles and their dispersion in solution. In some embodiments, the organic scaffold particles and their compositional components are processed to achieve a size range that maximizes particle loading of natural non-nutritive sweetener molecules, while maintaining solution stability and the desired final transient taste or organoleptic properties. In certain embodiments, the organic scaffold particles provide one or more of the following functions: (1) provide sufficient total particle surface area to aid in the transfer of high concentrations of natural non-nutritive sweetener molecules into the organic scaffold in the desired orientation; (2) sufficiently coat, entrap, or encapsulate the hydrophobic backbone of natural nonnutritive sweetener molecules; (3) when components of the aggregated particles aid in the separation of the sweetness-inducing portion (i.e., the hydrophilic portion) of natural nonnutritive sweetener molecules; (4) if the components of the assembled particles allow access to sweet taste receptors on the tongue and oral cavity and proper ligand orientation and presentation; (5) if the components of the aggregated particles provide a configuration that does not promote activation of bitter taste receptors on the tongue and oral cavity; (6) if the components of the aggregated particles provide a configuration to the sweet taste receptors on the tongue and oral cavity that does not promote delayed activation; (7) reducing astringency, licorice taste, metallic and chemical taste, and lingering aftertaste; (8) if the components of the aggregated particles provide a configuration to sweet taste receptors on the tongue and oral cavity that does not promote delayed activation; (9) When the components of the aggregated particles provide long-term stability of the sweetener composition (e.g., emulsion, suspension, liquid, or dry powder).

[0073] In certain embodiments, the organic scaffold particles have a particle size of about 1 nanometer (nm) to about 10 microns (μm), and in more specific embodiments, about 10 nm to about 1 μm, or about 20 nm to about 1 μm, or about 30 nm to about 1 μm, or about 40 nm to about 1 μm, or about 50 nm to about 1 μm, or about 100 nm to about 1 μm, or about 50 nm to about 500 nm. While not intended to be limiting, very small particles have a greater surface curvature, aided by hydrophobic / hydrophilic interfaces at or near the base of the sweetness-inducing moieties of natural non-nutritive sweetener molecules, thereby maximizing radial physical separation between the sweetness-inducing moieties and reducing steric hindrance and intermolecular hydrogen bonding between the moieties. Thus, when organic scaffold particles form aggregated particles, they collectively increase the proximity of sweet receptors, allowing for a greater ratio of binding and unbinding from the sweet receptors, producing a transient taste characteristic more similar to that of a sugar (sucrose)-sweetened solution. Additionally, as is well known in the art, smaller particles can give a solution (eg, emulsion, suspension, or liquid) a clear appearance, if such a solution is desired.

[0074] In addition to the aggregate particles, one or more optional additives can be added to the sweetener composition to improve the overall properties of the composition. The one or more additives may be hydrophilic, amphiphilic, or hydrophobic, and in some embodiments, may be derived from natural sources. These additives can be added together with the first portion of the organic scaffold particles and its constituent components before or after loading of the natural non-nutritive sweetener molecules into the organic scaffold particles (which may be advantageous if the natural non-nutritive sweetener molecules are loaded more efficiently into the organic scaffold particles), and the second portion of the organic scaffold particles and its constituent components are added to help properly orient and anchor the sweetener molecules to the constituent components of the first portion of the organic scaffold particles after the sweetener molecules are hydrophobically encapsulated / aligned within the constituent components of the first portion of the organic scaffold particles. For example, after loading of the natural non-nutritive sweetener molecules into the organic scaffold particles, a polar or more polar amphiphilic second organic material can be added to the aggregate particles to impart surface changes to the aggregate particles that promote anchoring of the natural non-nutritive sweetener molecules to the organic scaffold particles. The added surface modification may also be advantageous in enhancing particle dispersion and overall solution stability by helping to establish the appropriate overall net charge of the aggregated particles, promoting particle-particle repulsion and thereby minimizing coalescence of the aggregated particles. Additional additives may be added to the solution to enhance the overall solution properties as well as the inherent properties of the aggregated particles in solution. Typical optional additional additives include, but are not limited to, surfactants or other suspension stabilizers (such as bulking agents), hydrocolloid materials (including but not limited to gums), ripening inhibitors, carbonation agents, emulsifiers, flavoring agents, preservatives, masking agents, texture modifiers, excipients (including but not limited to dextrin, lecithin, casein, inulin, xanthan gum, gum arabic, and / or oligopeptides), and combinations thereof. Such optional additional additives may be added to the final solution to support suspension stability. In certain embodiments, the natural non-nutritive sweetener is an emulsifier. In more particular embodiments, the one or more optional additional additives are selected to counteract taste characteristics that are inconsistent with the overall desired taste preferences of the finished sweetener composition.

[0075] Many known natural non-nutritive sweeteners, including stevia glycosides such as rebaudioside A, have poor solubility in aqueous solutions. Therefore, it may be desirable to include one or more additional solvents and / or one or more additional processing methods in the solution to maximize the number and / or amount of solubilized natural non-nutritive sweetener molecules that can be loaded from an aqueous solution into the organic scaffold particles and establish a highly concentrated sweetener solution. The one or more additional solvents or one or more additional processing methods can be added or implemented just before or during the mixing of the natural non-nutritive sweetener molecules with the organic scaffold particles to increase the solubility of the natural non-nutritive sweetener molecules and thereby increase the number of molecules that can be loaded. In some embodiments, the additional solvents and / or additional methods may be temporarily applied to the solution to enhance the solubility, dispersion, miscibility, and self-assembly (loading) of the natural non-nutritive sweetener molecules into the organic scaffold particles. As discussed above, after the natural non-nutritive sweetener molecules have been successfully loaded into the organic scaffold particles to form aggregate particles, the solution may be subjected to different sets of processing parameters or conditions to improve encapsulation, orientation, sweetness, miscibility, stability of the final solution, and long-term stability.

[0076] Acceptable additional solvents (e.g., solubility enhancers) can include, but are not limited to, polar organic solvents, ethyl alcohol, carbon dioxide, and pH and / or osmolality adjusting agents (including citric acid and phosphoric acid). Acceptable additional processing methods can include, but are not limited to, heating, cooling, pressurization, vacuum treatment, mixing, high-shear homogenization, filtration, and mixture separation techniques. These additional solvents and methods can be applied to the sweetener composition intermittently or continuously, and / or sequentially or in parallel with one another. They can also be repeated as many times as necessary. When used, additional solvents can be removed in some embodiments by industry-recognized mixture separation techniques (e.g., distillation, degassing, precipitation, filtration, physical separation, etc.). In certain embodiments, the solvent can be removed from the solution by stirring at low or high temperatures, with or without reduced pressure.

[0077] In some embodiments, the organic scaffold particles are formed prior to adding the solubilized natural non-nutritive sweetener molecules. In further embodiments, one or more of the organic scaffold particles, or components thereof, are added to a solution of solubilized natural non-nutritive sweetener molecules, and the combined solution is mixed by high-shear homogenization to form aggregate particles. In certain embodiments, it may be beneficial to add one or more of the organic scaffold particles, or components thereof, a solution of solubilized natural non-nutritive sweetener molecules, and additional solvent, and simultaneously subject the combined solution to high-shear homogenization while distilling or degassing the additional solvent. In any of these methods, it may be further advantageous to rapidly cool the solution at an appropriate time during processing to accelerate the loading of the natural non-nutritive sweetener molecules into the organic scaffold particles and / or to temporarily stabilize the loaded particles before methods can be carried out to more permanently stabilize them.

[0078] Because natural non-nutritive sweetener molecules that are not loaded onto the organic scaffold particles may remain in solution after loading, it may be desirable to either minimize the amount of excess natural non-nutritive sweetener molecules added during loading or to modify the solution conditions after loading to encourage the excess natural non-nutritive sweetener molecules to precipitate and become solid. Alternatively, or in addition, it may be beneficial to provide additional particles or substances (such as highly branched drugs or excipients) to adsorb or trap solid and / or free natural non-nutritive sweetener molecules in solution. In some embodiments, filtration methods may be used to remove sweetener solids and / or sweetener molecules trapped in excipients. In other embodiments, filtration may be used to remove any substances that may cause the solution to become cloudy (if a clear solution is desired).

[0079] For some applications, the sweetener composition may be in the form of a "dry powder." Such a form may be easier to transport or may provide a form that may be easier to use in certain applications. In such cases, the aqueous solution containing the organic scaffold particles and the natural non-nutritive sweetener molecules may be dried using typical industrial drying methods, including, but not limited to, evaporation (spray drying, drum drying, etc.) and sublimation (freeze drying, atmospheric spray freeze drying, etc.). In such embodiments, removal of the aqueous phase causes the natural non-nutritive sweetener molecules on the surface of the organic scaffold particles to crystallize, resulting in aggregated particles in the form of a dry sweetener composition. In certain embodiments, it may be desirable to dry the sweetener composition to amorphous particles. In such embodiments, additives can be added to provide additional structure within which the aggregated particles can reside. Such additives may be particularly desirable when oils, fatty acids, or triglycerides are used as the organic scaffold particles. In certain embodiments, the natural non-nutritive sweetener molecules facilitate the emulsion in a stable dry configuration by providing a surface for the hydrophobic particle components to adsorb or entrap. In further embodiments, the sweetener composition is dried with at least one or more ingredients of a food, beverage, nutritional product, or pharmaceutical product.

[0080] Amphiphilic natural non-nutritive sweeteners have structures that contribute to surfactant properties particularly suited to the formation and stabilization of lipid / surfactant / water emulsions or colloidal suspensions. Suitable amphiphilic natural non-nutritive sweetener surfactants include steviol glycosides (e.g., stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside M, dulcoside, rubusoside), Monk Fruit Extract, mogrosides, mogroside V, neohesperidin dihydrochalcone, and combinations thereof. These sweeteners exhibit amphiphilic properties because the molecules contain both at least one large hydrophilic region composed of polar sugar molecules and at least one hydrophobic region formed by an organic backbone. While these natural sweeteners are not ideal surfactants due to limitations in their molecular structure, they can be modified to provide sufficient stabilization for emulsions or suspensions. The improvement requires the proper selection of one or more lipids that properly miscible with the hydrophobic regions of the sweetener. This miscibility improves the orientation of the sweetener molecules on the particle surface, enhancing the surfactant properties and the overall organoleptic properties of the solution compared to a simple aqueous solution of the sweetener molecules alone.

[0081] The surface active properties of natural non-nutritive sweeteners influence the formation of desired emulsion or suspension sweetener particles, including optimizing size, shape, and stability. By successfully embedding the hydrophobic regions of the sweetener into lipid particles and allowing the hydrophilic regions to emanate from the surface of the particles, the natural non-nutritive sweeteners exhibit better organoleptic properties when ingested in foods, beverages, nutritional products, or pharmaceuticals.

[0082] To function optimally as a surfactant, the amphiphilic regions of a sweetener molecule must be as chemically and physically compatible as possible with both phases of the emulsion / suspension. The polar sugar portion of the sweetener is generally hydrophilic, dissolving in water and balancing with the aqueous portion of the emulsion / suspension. Balancing the hydrophobic regions of surfactant sweeteners with the lipid particle is more complicated. Commercially available natural non-nutritive sweeteners typically have a hydrophobic region between two hydrophilic regions. Therefore, to fully embed (anchor) the hydrophobic region of a sweetener into the lipid particle surface for proper sweetener orientation, the sweetener molecule generally must bend and / or have a larger portion of the molecule than the hydrophobic region. A bent molecule may need to be anchored more strongly or more deeply to the particle; if the embedded portion of the molecule contains a larger portion than the hydrophobic region, the embedded portion may not be properly anchored due to additional polar influences. In either or both cases, to establish and maintain the desired lipid particle / sweetener orientation and attachment, in some embodiments, the particles must be sufficiently intermixed with the binding domain of the sweetener molecule to embed it to an appropriate depth within the particle, which requires that at least the surface of the lipid scaffold particle have solubility characteristics similar to those of the particle-binding domain of the sweetener molecule.

[0083] Various combinations of elements of the present disclosure (for example, combinations of elements of dependent claims that are dependent on the same independent claim) are encompassed by the present disclosure. (Each aspect of the present disclosure)

[0084] Among various aspects, the present disclosure relates to and includes at least the following aspects:

[0085] Embodiment 1. A lipid-in-water composition, comprising: a. Natural non-nutritive sweetener molecules; b. With a continuous aqueous phase; c. A discontinuous lipid phase containing C6-C10 medium-chain glycerides wherein the composition comprises a total lipid content, and the C6 to C10 medium chain glycerides comprise at least 20% by weight of the total lipid content.

[0086] Embodiment 2. The lipid-in-water composition of Embodiment 1, wherein said natural non-nutritive sweetener molecule comprises stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside M, dulcoside, rubusoside, swingle extract, mogroside, neohesperidin dihydrochalcone, or a combination thereof.

[0087] Embodiment 3. The lipid-in-water composition of embodiment 1 or 2, wherein said natural non-nutritive sweetener molecule comprises rebaudioside A, mogroside V, or a combination thereof.

[0088] Embodiment 4. The natural non-nutritive sweetener molecule comprises a hydrophilic portion and a hydrophobic portion; the hydrophobic portion of the natural non-nutritive sweetener molecule is arranged internally near the hydrophobic region of the C6 to C10 medium chain glyceride; and the hydrophilic portion of the natural non-nutritive sweetener molecule is arranged outward, away from the C6 to C10 medium chain glycerides; The lipid-in-water composition according to any one of embodiments 1 to 3.

[0089] Embodiment 5. The lipid-in-water composition of any of Embodiments 1-4, wherein said discontinuous lipid phase further comprises at least one additional component, and said C6 to C10 medium chain glycerides are applied as a coating to said at least one additional component.

[0090] Embodiment 6. The lipid-in-water composition of any of Embodiments 1-5, wherein the discontinuous lipid phase comprises a matrix or solid, and at least a portion of the natural non-nutritive sweetener molecules are physically entrapped within the matrix or solid.

[0091] Embodiment 7. The lipid-in-water composition of any of Embodiments 1-6, wherein the discontinuous lipid phase further comprises at least one additional component selected from the group consisting of: unsaturated or saturated vegetable or animal fats, oils, fatty acids, or butters; waxes, amino acids, peptides; oligopeptides; proteins; protein hydrolysates; carbohydrates; polysaccharides; alginates; natural or synthetic polymers; and any combination thereof.

[0092] Embodiment 8. The lipid-in-water composition of any of Embodiments 1 to 7, wherein the composition is an emulsion or a suspension.

[0093] Embodiment 9. The lipid-in-water composition of embodiment 8, wherein said suspension is a colloidal suspension.

[0094] Aspect 10. The lipid-in-water composition of any of Aspects 1-9, wherein the C6 to C10 medium chain glycerides include at least one of caproic, caprylic, or capric medium chain triglycerides.

[0095] Aspect 11. The lipid-in-water composition of any of Aspects 1 to 10, wherein the C6 to C10 medium chain glycerides are derived from coconut oil.

[0096] Embodiment 12. The lipid-in-water composition of any of embodiments 1 to 11, wherein the discontinuous lipid phase comprises at least one additional ingredient selected from the group consisting of: palm oil extract; sunflower oil; canola oil; soybean oil; vegetable oil; avocado oil; safflower oil; grapeseed oil; hazelnut oil; almond oil; cashew oil; nut oil; castor oil; glycerol monostearate; palm oil; monoglycerides, diglycerides, triglycerides, unsaturated or saturated vegetable or animal fats, oils, fatty acids, or butters; amino acids, peptides; oligopeptides; proteins; protein hydrolysates; carbohydrates; polysaccharides; waxes; alginates; natural or synthetic polymers; and any combination thereof.

[0097] Embodiment 13. The lipid-in-water composition of any of embodiments 1-12, wherein said discontinuous lipid phase comprises at least one further component selected from the group consisting of: edible essential oils; flavor-based oils such as orange oil, lemon oil, lime oil, cinnamon oil, vanilla oil, etc.; linseed oil; olive oil; rapeseed oil; omega-3 oils; omega-6 oils; omega-9 oils; fish oil; krill oil; long chain oils, fats, fatty acids, monoglycerides, diglycerides, or triglycerides; and any combination thereof.

[0098] Embodiment 14. The lipid-in-water composition of any of Embodiments 1-13, further comprising one or more additional additives.

[0099] Embodiment 15. The lipid-in-water composition of embodiment 14, wherein the one or more additional additives comprise a surfactant, a stabilizer, an emulsifier, a hydrocolloid material (such as a gum), a ripening inhibitor, carbonation, a bulking agent, an excipient, a flavoring agent, a coloring agent, a preservative, a masking agent, a texture modifier, or a combination thereof.

[0100] Embodiment 16. The lipid-in-water composition of embodiment 14 or 15, wherein said one or more additional additives are derived from natural sources.

[0101] Embodiment 17. The lipid-in-water composition of embodiment 16, wherein said composition comprises an emulsion or suspension, and said emulsion or suspension comprises a stability enhancer.

[0102] Embodiment 18. The lipid-in-water composition of embodiment 17, wherein said natural non-nutritive sweetener molecule comprises a surfactant for said emulsion or suspension.

[0103] Aspect 19. The lipid-in-water composition of any of Aspects 1 to 18, wherein the C6 to C10 medium chain glycerides constitute 20% to 100% by weight of the total lipid content, or 30% to 100% by weight of the total lipid content, or 40% to 100% by weight of the total lipid content, or 50% to 100% by weight of the total lipid content, or 60% to 100% by weight of the total lipid content, or 70% to 100% by weight of the total lipid content, or 80% to 100% by weight of the total lipid content, or 90% to 100% by weight of the total lipid content.

[0104] Embodiment 19A. The lipid-in-water composition of any of Embodiments 1-19, wherein said C6 to C10 medium chain glyceride has a surface area on which said natural non-nutritive sweetener molecules are substantially present.

[0105] Embodiment 20. The lipid-in-water composition of any of Embodiments 1 to 19A, wherein said composition is in liquid form.

[0106] Embodiment 21. The lipid-in-water composition of embodiment 20, wherein the liquid comprises a solubility enhancer.

[0107] Embodiment 22. A solid composition derived from the lipid-in-water composition of any of Embodiments 1 to 19A.

[0108] Embodiment 23. The solid composition of embodiment 22, wherein the solid comprises a dry powder.

[0109] Aspect 24. A food, nutritional product, or pharmaceutical product comprising the sweetener composition or solid composition of any of Aspects 1 to 23.

[0110] Embodiment 25. The food, nutritional product, or pharmaceutical product of embodiment 24, wherein the product comprises a beverage, baked good, sauce, dairy product, protein shake, protein bar, chocolate product, canned, frozen, or packaged food, confectionery, candy, cereal, functional food, vitamin, or dietary supplement, an orally administered chewable, lozenge, film, or drinkable product, a concentrated or dry product that can be reconstituted into one of such products, or a product that can be ingested in concentrated or solid form.

[0111] Embodiment 26. The composition of any of embodiments 1 to 23, wherein the composition is stable within a pH range of about 2.5 to about 9.0.

[0112] Embodiment 27. The composition or product of any of embodiments 1-26, wherein the composition, when ingested, minimizes activation of bitter taste receptors in the oral cavity and provides responsive activation of sweet taste receptors in the oral cavity.

[0113] Embodiment 28. The composition or product of any of embodiments 1-27, wherein said composition or product produces more commercially acceptable organoleptic taste characteristics than a substantially identical composition or product that does not contain at least 20% by weight of said total lipid content of said C6 to C10 medium chain glycerides.

[0114] Embodiment 29. A method for producing a lipid-in-water composition comprising natural non-nutritive sweetener molecules, a continuous aqueous phase, and a discontinuous lipid phase comprising C6 to C10 medium chain glycerides, the method comprising: preparing a solution of said natural non-nutritive sweetener molecules; combining said sweetener with said continuous aqueous phase and said discontinuous lipid phase; The method, wherein the composition comprises a total lipid content, and the C6 to C10 medium chain glycerides comprise at least 20% by weight of the total lipid content.

[0115] Embodiment 30 The method of embodiment 29, wherein said discontinuous lipid phase is combined with said solution in a high shear homogenizer to form said lipid-in-water composition.

[0116] Embodiment 31. A sweetener composition comprising a plurality of aggregated particles comprising natural non-nutritive sweetener molecules and organic scaffold particles, The natural non-nutritive sweetener molecule comprises a hydrophilic portion and a hydrophobic portion; the organic scaffold particles comprise one or more compositional components, at least one of the compositional components comprising a C6 to C10 medium chain glyceride; the composition comprises a total lipid content, the C6 to C10 medium chain glycerides comprising at least 20% by weight of the total lipid content; the hydrophobic portion of the natural non-nutritive sweetener molecule is arranged internally adjacent to the hydrophobic region of the one or more compositional components; and A composition wherein the hydrophilic portions of the natural non-nutritive sweetener molecules are arranged outwardly, away from the one or more compositional components.

[0117] Embodiment 32. The sweetener composition of embodiment 31, wherein the natural non-nutritive sweetener molecule comprises stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside M, dulcoside, rubusoside, swingle extract, mogroside, mogroside, neohesperidin dihydrochalcone, or a combination thereof.

[0118] Embodiment 33. The sweetener composition of embodiment 31 or 32, wherein the natural non-nutritive sweetener molecule comprises rebaudioside A, mogroside V, or a combination thereof.

[0119] Aspect 34. The sweetener composition of any of Aspects 31 to 33, wherein the medium chain glyceride is a medium chain triglyceride.

[0120] Embodiment 35. The sweetener composition of any of Embodiments 31-34, wherein the organic scaffold particles further comprise at least one additional component, and the C6 to C10 medium chain glyceride is applied as a coating to the at least one additional component.

[0121] Embodiment 36. The sweetener composition of any of Embodiments 31-35, wherein the organic scaffold particles comprise hydrophobic regions.

[0122] Aspect 37. The sweetener composition of Aspect 36, wherein the hydrophobic portions of the natural non-nutritive sweetener molecules are arranged internally adjacent to the hydrophobic regions of the one or more compositional components of the organic scaffold particle and are held in place by hydrophobic / hydrophilic forces.

[0123] Embodiment 38. The sweetener composition of embodiment 37, wherein the hydrophobic / hydrophilic forces are van der Waals forces.

[0124] Aspect 39. The sweetener composition of Aspect 37, wherein the hydrophobic / hydrophilic force is a cohesive force due to the hydrophobic effect.

[0125] Aspect 40. The sweetener composition of Aspect 36, wherein the hydrophobic portions of the natural non-nutritive sweetener molecules are arranged inwardly adjacent to the hydrophobic regions of the one or more compositional components of the organic scaffold particle and are held in place by hydrogen bonds.

[0126] Embodiment 41. The sweetener composition of any of Embodiments 31-40, wherein the one or more compositional components of the organic scaffold particle comprise a matrix or solid, and at least a portion of the natural non-nutritive sweetener molecules are physically entrapped within the matrix or solid.

[0127] Aspect 42. The sweetener composition of any of Aspects 31 to 41, wherein the organic scaffold particle comprises the C6 to C10 medium chain glyceride and at least one component selected from the group consisting of: unsaturated or saturated vegetable or animal fats, oils, fatty acids, or butters; waxes, amino acids, peptides; oligopeptides; proteins; protein hydrolysates; carbohydrates; polysaccharides; alginates; natural or synthetic polymers; and any combination thereof.

[0128] Aspect 43. The sweetener composition of any one of Aspects 31 to 42, wherein the solution of the sweetener is a suspension or emulsion, and the suspension is optionally a colloidal suspension.

[0129] Aspect 44. The sweetener composition of any of Aspects 31-43, wherein the C6 to C10 medium chain glycerides include at least one of caproic, caprylic, or capric medium chain triglycerides.

[0130] Aspect 45. The sweetener composition of any of Aspects 31 to 44, wherein the medium chain glycerides are derived from coconut oil.

[0131] Aspect 46. The sweetener composition of any of Aspects 31 to 45, wherein the organic scaffold particles comprise at least one component selected from the group consisting of: palm oil extract; sunflower oil; canola oil; soybean oil; vegetable oil; avocado oil; safflower oil; grapeseed oil; hazelnut oil; almond oil; cashew oil; nut oil; castor oil; glycerol monostearate; palm oil; monoglycerides, diglycerides, triglycerides, unsaturated or saturated vegetable or animal fats, oils, fatty acids, or butters; amino acids, peptides; oligopeptides; proteins; protein hydrolysates; carbohydrates; polysaccharides; waxes; alginates; natural or synthetic polymers; and any combination thereof.

[0132] Embodiment 47. The sweetener composition of any of embodiments 31 to 46, wherein the organic scaffold particles comprise at least one component selected from the group consisting of: edible essential oils; flavor-based oils such as orange oil, lemon oil, lime oil, cinnamon oil, and vanilla oil; linseed oil; olive oil; rapeseed oil; omega-3 oils; omega-6 oils; omega-9 oils; fish oils; krill oils; long-chain oils, fats, fatty acids, monoglycerides, diglycerides, or triglycerides; and any combination thereof.

[0133] Aspect 48. The sweetener composition of any of Aspects 31 to 47, wherein the organic scaffold particles are approximately spherical in shape.

[0134] Embodiment 49. The sweetener composition of any of embodiments 31 to 48, wherein the organic scaffold particles have a particle size of from about 1 nm to about 10 microns (μm).

[0135] Embodiment 50. The sweetener composition of embodiment 49, wherein the organic scaffold particles have a particle size of about 10 nm to about 1 μm.

[0136] Embodiment 51. The sweetener composition of any of embodiments 31-50, further comprising one or more additional additives.

[0137] Embodiment 52. The sweetener composition of embodiment 51, wherein the one or more additional additives comprise a surfactant, a stabilizer, an emulsifier, a hydrocolloid material (such as a gum), a ripening inhibitor, a carbonation agent, a bulking agent, a filler, a flavoring agent, a coloring agent, a preservative, a masking agent, a texture modifier, or a combination thereof.

[0138] Aspect 53. The sweetener composition of Aspect 51 or 52, wherein the one or more additional additives are derived from natural sources.

[0139] Embodiment 54. The sweetener composition of any one of Embodiments 31 to 53, wherein the composition is in the form of an emulsion or suspension.

[0140] Embodiment 55. The sweetener composition of embodiment 54, wherein the emulsion or suspension comprises a stability enhancer.

[0141] Embodiment 56. The sweetener composition of embodiment 54 or 55, wherein the natural non-nutritive sweetener molecule is a surfactant for the emulsion or suspension.

[0142] Aspect 57. The sweetener composition of any one of Aspects 31 to 56, wherein the composition is in the form of a liquid.

[0143] Aspect 58. The sweetener composition of Aspect 57, wherein the liquid comprises a solubility enhancer.

[0144] Aspect 59. The sweetener composition of any one of Aspects 31 to 56, wherein the composition is in solid form.

[0145] Embodiment 60. The sweetener composition of embodiment 59, wherein the solid comprises a dry powder.

[0146] 61. The natural non-nutritive sweetener molecule comprises rebaudioside A; The C6 to C10 medium chain glycerides include C8 medium chain triglycerides; the organic scaffold particles are approximately spherical in shape and have a particle size of about 1 nm to about 1 μm; and 57. The sweetener composition of any one of Aspects 31 to 56, wherein the sweetener composition is in the form of an emulsion.

[0147] Embodiment 61A. The sweetener composition of any of Embodiments 31-61, wherein the plurality of aggregated particles have a surface region on which the natural non-nutritive sweetener molecules are substantially present.

[0148] Embodiment 62. A food, nutritional product, or pharmaceutical product comprising the sweetener composition of any of embodiments 31-61A.

[0149] Embodiment 63. The food, nutritional product, or pharmaceutical product of embodiment 62, wherein the product comprises a beverage, baked good, sauce, dairy product, protein shake, protein bar, chocolate product, canned, frozen, or processed food, confectionery, candy, cereal, functional food, vitamin or dietary supplement, or an orally administered chewable, lozenge, film, or drinkable product, a concentrated or dry product that can be reconstituted into one of such products, or a product that can be ingested in concentrated or solid form.

[0150] Embodiment 64. Each of the aggregate particles comprises a surface region, wherein a sufficient number of the natural non-nutritive sweetener molecules have hydrophobic regions proximate to hydrophobic regions of one or more compositional components of the organic scaffold particle. 64. The sweetener composition of any one of Aspects 31 to 63, wherein the aggregate particles are arranged so that the aggregate particles are substantially present on the surface region of the aggregate particles.

[0151] Embodiment 65. The sweetener composition of embodiment 64, wherein each of the aggregate particles comprises a hydrophilic outer shell.

[0152] Embodiment 66. The sweetener composition of any of Embodiments 31 to 65, wherein the composition is stable within a pH range of about 2.5 to about 9.0.

[0153] Embodiment 67. The sweetener composition of any of Embodiments 31 to 66, wherein the composition, when ingested, minimizes activation of bitter taste receptors in the oral cavity and provides responsive activation of sweet taste receptors in the oral cavity.

[0154] Embodiment 68. The sweetener composition of any of Embodiments 31-67, wherein the composition produces more commercially acceptable organoleptic taste characteristics than a substantially identical sweetener composition comprising the same natural non-nutritive sweetener molecules but not comprising at least 20% by weight of the total lipid content of said C6 to C10 medium chain glycerides.

[0155] Aspect 69. The sweetener composition of any of Aspects 31 to 68, wherein the C6 to C10 medium chain glycerides constitute 20% to 100% by weight of the total lipid content, or 30% to 100% by weight of the total lipid content, or 40% to 100% by weight of the total lipid content, or 50% to 100% by weight of the total lipid content, or 60% to 100% by weight of the total lipid content, or 70% to 100% by weight of the total lipid content, or 80% to 100% by weight of the total lipid content, or 90% to 100% by weight of the total lipid content.

[0156] Embodiment 70. A method for producing a sweetener composition comprising a plurality of aggregated particles comprising natural non-nutritive sweetener molecules comprising a hydrophilic portion and a hydrophobic portion and organic scaffold particles comprising one or more compositional components comprising a C6 to C10 medium chain glyceride, the method comprising: preparing a solution of said natural non-nutritive sweetener molecules; combining the solution with one or more components of the organic scaffold particle such that the hydrophobic portions of the natural non-nutritive sweetener molecules are arranged on the interior of the organic scaffold particle, close to the hydrophobic regions of the one or more components, and the hydrophilic portions of the natural non-nutritive sweetener molecules are arranged on the exterior of the organic scaffold particle, away from the one or more components; The method, wherein the composition comprises a total lipid content, and the C6 to C10 medium chain glycerides comprise at least 20% by weight of the total lipid content.

[0157] Embodiment 71 The method of embodiment 70, wherein one or more compositional components of said organic scaffold particles are combined with said solution in a high shear homogenizer to form said aggregate particles.

[0158] Embodiment 71A. The method of embodiment 70 or 71, wherein the aggregated particles have a surface region on which the natural non-nutritive sweetener molecules are substantially present.

[0159] Embodiment 72. A sweetener composition comprising a plurality of aggregated particles comprising natural non-nutritive sweetener molecules and an organic scaffold particle comprising a core, the natural non-nutritive sweetener molecule comprises a hydrophilic portion and a hydrophobic portion; the organic scaffold particles comprise one or more constituents, wherein the one or more constituents of the organic scaffold particles are selected from the group consisting of: palm oil extract; sunflower oil; canola oil; soybean oil; vegetable oil; avocado oil; safflower oil; grapeseed oil; hazelnut oil; almond oil; cashew oil; nut oil; castor oil; monoglycerides, diglycerides, triglycerides, unsaturated or saturated vegetable or animal fats, oils, fatty acids, or butters; amino acids; peptides; oligopeptides; proteins; protein hydrolysates; carbohydrates; polysaccharides; natural or synthetic polymers; edible essential oils; flavor-based oils such as orange oil, lemon oil, lime oil, cinnamon oil, vanilla oil, etc.; linseed oil; olive oil; rapeseed oil; omega-3 oils; omega-6 oils; omega-9 oils; fish oils; krill oil; long-chain oils, fats, fatty acids, waxes; alginates; and any combination thereof; the hydrophobic portions of the natural non-nutritive sweetener molecules are arranged inside the organic scaffold particle, closer to the core, and the hydrophilic portions of the natural non-nutritive sweetener molecules are arranged outside the organic scaffold particle, farther from the core; and A sweetener composition, wherein the natural non-nutritive sweetener molecules are covalently bonded to one or more of the constituent components of the organic scaffold particle.

[0160] Embodiment 72A. The sweetener composition of Embodiment 72, wherein the plurality of aggregated particles have a surface region on which the natural non-nutritive sweetener molecules are substantially present.

[0161] Embodiment 73. A sweetener composition comprising a plurality of aggregated particles comprising natural non-nutritive sweetener molecules and organic scaffold particles, The natural non-nutritive sweetener molecule comprises a hydrophilic portion and a hydrophobic portion; The organic scaffold particles comprise at least one compositional component comprising a C6-C10 medium chain glyceride; The composition comprises a total lipid content, and the C6 to C10 medium chain glycerides comprise at least 20% by weight of the total lipid content.

[0162] Embodiment 74. The sweetener composition of embodiment 73, wherein the natural non-nutritive sweetener molecule comprises stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside M, dulcoside, rubusoside, swingle extract, mogroside, mogroside V, neohesperidin dihydrochalcone, or a combination thereof.

[0163] Embodiment 75. The hydrophobic portion of the natural non-nutritive sweetener molecule is arranged in the interior of the organic scaffold particle adjacent to the hydrophobic region of the at least one component; and 75. The sweetener composition of embodiment 73 or 74, wherein the hydrophilic portions of the natural non-nutritive sweetener molecules are arranged outwardly, away from the organic scaffold particles.

[0164] Aspect 76. The organic scaffold particles are selected from the group consisting of: unsaturated or saturated vegetable or animal fats, oils, fatty acids, or butters; waxes, amino acids, peptides; oligopeptides; proteins; protein hydrolysates; carbohydrates; polysaccharides; alginates; natural or synthetic polymers; palm oil extracts; sunflower oil; canola oil; soybean oil; vegetable oils; avocado oil; safflower oil; grapeseed oil; hazelnut oil; almond oil; cashew oil; natto. 76. The sweetener composition of any one of embodiments 73 to 75, further comprising: corn oil; castor oil; glycerol monostearate; palm oil; edible essential oils; flavor-based oils such as orange oil, lemon oil, lime oil, cinnamon oil, and vanilla oil; linseed oil; olive oil; rapeseed oil; omega-3 oil; omega-6 oil; omega-9 oil; fish oil; krill oil; short-chain oil, long-chain oil, monoglyceride, diglyceride, or triglyceride; or any combination thereof.

[0165] Embodiment 77. The sweetener composition of any of Embodiments 73-76, wherein the C6 to C10 medium chain glycerides include at least one of caproic, caprylic, or capric medium chain triglycerides.

[0166] Embodiment 78. The sweetener composition of any of embodiments 73-77, wherein the organic scaffold particles further comprise at least one additional ingredient, and wherein the C6 to C10 medium chain glyceride is applied as a coating to the at least one additional ingredient.

[0167] Embodiment 79. The sweetener composition of any of embodiments 73-78, wherein the at least one compositional component comprises a matrix, and at least a portion of the natural non-nutritive sweetener molecules are physically entrapped within the matrix.

[0168] Embodiment 80. The sweetener composition of any of embodiments 73-79, further comprising one or more additional additives, wherein the one or more additional additives comprise a surfactant, a stabilizer, an emulsifier, a hydrocolloid material (such as a gum), a ripening inhibitor, a carbonation agent, a bulking agent, a filler, a flavoring agent, a coloring agent, a preservative, a masking agent, a texture modifier, or a combination thereof.

[0169] Embodiment 81. The sweetener composition of any of embodiments 73 to 80, wherein the composition is in the form of an emulsion or suspension.

[0170] Embodiment 82. The sweetener composition of embodiment 81, wherein the natural non-nutritive sweetener molecule comprises a surfactant for the emulsion or suspension.

[0171] Embodiment 83. The sweetener composition of any of embodiments 73-82, wherein each of the aggregate particles comprises a hydrophilic outer shell.

[0172] Embodiment 84. The sweetener composition of any of embodiments 73 to 83, wherein the composition is in liquid, solid, or dry powder form.

[0173] Embodiment 85. The natural non-nutritive sweetener molecule comprises rebaudioside A; The C6 to C10 medium chain glyceride is a C8 medium chain triglyceride; the organic scaffold particles are approximately spherical in shape and have a particle size of about 1 nm to about 1 μm; and 85. The sweetener composition of any one of aspects 73 to 84, wherein the sweetener composition is in the form of an emulsion.

[0174] Embodiment 86. A food, nutritional product, or pharmaceutical product comprising the sweetener composition of any of embodiments 73 to 85.

[0175] Embodiment 87. The food, nutritional product, or pharmaceutical product of embodiment 86, wherein the product comprises a beverage, baked good, sauce, dairy product, protein shake, protein bar, chocolate product, canned, frozen, or processed food, confectionery, candy, cereal, functional food, vitamin, or dietary supplement, an orally administered chewable, lozenge, film, or drinkable product, a concentrated or dry product that can be reconstituted into one of such products, or a product that can be ingested in concentrated or solid form.

[0176] Embodiment 88. The sweetener composition of any of embodiments 73 to 87, wherein the composition, when ingested, minimizes activation of bitter taste receptors in the oral cavity and provides responsive activation of sweet taste receptors in the oral cavity.

[0177] Embodiment 89. The sweetener composition of any of embodiments 73-88, wherein the composition produces more commercially acceptable organoleptic taste characteristics than a substantially identical sweetener composition comprising the same natural non-nutritive sweetener molecules but not comprising at least 20% by weight of the total lipid content of said C6 to C10 medium chain glycerides.

[0178] Aspect 90. The sweetener composition of any of Aspects 73 to 89, wherein the C6 to C10 medium chain glycerides comprise 20% to 100% by weight of the total lipid content, or 30% to 100% by weight of the total lipid content, or 40% to 100% by weight of the total lipid content, or 50% to 100% by weight of the total lipid content, or 60% to 100% by weight of the total lipid content, or 70% to 100% by weight of the total lipid content, or 80% to 100% by weight of the total lipid content, or 90% to 100% by weight of the total lipid content.

[0179] Embodiment 90A. The sweetener composition of any of Embodiments 73-90, wherein the plurality of aggregated particles have a surface region on which the natural non-nutritive sweetener molecules are substantially present.

[0180] Embodiment 91. A method for producing a sweetener composition comprising a plurality of aggregated particles comprising natural non-nutritive sweetener molecules comprising a hydrophilic portion and a hydrophobic portion and organic scaffold particles comprising at least one compositional component comprising a C6 to C10 medium chain glyceride, the method comprising: preparing a solution of said natural non-nutritive sweetener molecules; combining the solution with the at least one component such that the hydrophobic portions of the natural non-nutritive sweetener molecules are arranged inwardly, closer to the hydrophobic regions of the at least one component, and the hydrophilic portions of the natural non-nutritive sweetener molecules are arranged outwardly, farther from the at least one component; The method, wherein the composition comprises a total lipid content, and the C6 to C10 medium chain glycerides comprise at least 20% by weight of the total lipid content.

[0181] Embodiment 92. The method of embodiment 91, wherein the at least one compositional component is combined with the solution in a high shear homogenizer to form the aggregate particles.

[0182] Embodiment 92A: The sweetener composition of embodiment 91 or 92, wherein the plurality of aggregate particles have a surface region on which the natural non-nutritive sweetener molecules are substantially present. [Example]

[0183] The following examples are presented to fully disclose and describe the compounds, compositions, products, apparatus, and / or methods claimed herein, to enable those skilled in the art to make and evaluate them, and are intended to be purely exemplary and not intended to limit the disclosure. Efforts have been made to ensure accuracy with respect to numbers (e.g., amounts, temperature, etc.), but some errors and deviations should be accounted for. Unless otherwise specified, "parts" are parts by weight, temperature is in degrees Celsius (°C) or is ambient, and pressure is at or near atmospheric. Percentages referring to compositions are % by weight, unless otherwise specified.

[0184] There are numerous variations and combinations of reaction conditions (e.g., component concentrations, desired solvents, solvent mixtures, temperatures, pressures, other reaction ranges and conditions) that can be used to optimize the purity and yield of the products obtained by the described processes. Reasonable routine experimentation can be used to optimize such process conditions.

[0185] Miscibility (i.e., partitioning) experiments were conducted using rebaudioside A (Reb A), a prototypic amphiphilic natural non-nutritive sweetener, with 13 common food-grade oils to determine which oil composition best supports intermixing between the oil and the binding domain of the Reb A molecule. In this experiment, steviol molecules were used to approximate the particle-binding domain of Reb A. The 13 common food-grade oils were selected because of their commercial availability and their perceived acceptability as additives to sweetener formulations. The oils tested were safflower oil, grapeseed oil, canola oil, flaxseed oil, sunflower oil, olive oil, hazelnut oil, sesame oil, soybean oil, room-temperature liquid palm oil, and three medium-chain triglyceride mixtures. Most of these oils are mixtures of various constituent oils with different chain lengths, as listed in the table below. This experiment showed that oils with the shortest carbon chains (medium-chain triglycerides (MCT)) and highest purity were most compatible with steviol, followed by oils containing slightly longer chains (C10, C12, C14), and then oils composed of C18. C18 oils with a high number of double bonds (alpha-linolenic acid, linoleic acid) were more compatible than C18 oils with a single double bond (oleic acid). The results are shown in Table 1. [Table 1]

[0186] Published partition coefficients for steviol, cucurbitacins (an approximation of the hydrophobic region of mogrosides), MCT oil, and the other major components of the tested oils reaffirmed that steviol has a partition coefficient closer to MCT oil (especially C8:0 and C10:0) than to the other components of the tested oils. The partition coefficient data are shown in Table 2. [Table 2]

[0187] Experimental results, supplemented with published partition coefficient data, confirm that steviol and cucurbitacin molecules (which closely resemble the hydrophobic regions of natural non-nutritive sweetener molecules) miscible best with MCT oil among the oils tested. Therefore, they are believed to best embed and anchor the hydrophobic regions of natural non-nutritive sweeteners in lipid emulsion or suspension scaffold particles, i.e., medium-chain glycerides, and in certain embodiments, MCT should be used or at least be one of the components of the formulation. MCT oil is believed to miscible better with steviol and cucurbitacin, and therefore with the binding regions of natural non-nutritive sweeteners, because their shorter chain lengths make them more polar and soluble than longer-chain oils.

[0188] Furthermore, oils with more polar properties are thought to migrate to the surface of particles composed of oil or lipid mixtures. Therefore, when sufficient amounts of MCT oil are added to or comprise another oil or lipid, or a mixture of oils or lipids, during the formation of scaffold particles, the MCT oil migrates to the particle surface, enhancing the embedding of the hydrophobic regions of natural non-nutritive sweeteners into the particles. Therefore, MCT oil can be added to other oils, lipids, butters, proteins, etc. to enhance the embedding and orientation of natural non-nutritive sweeteners in the desired configuration for improved organoleptic properties. To confirm this effect, further partitioning studies were conducted using steviol with olive oil and flaxseed oil. Four concentrations (0%, 25%, 50%, and 75%) of pure MCT (C8) oil were added to olive oil (an oil that is less miscible with steviol) and flaxseed oil (an oil that is more miscible with steviol) to test their miscibility with steviol. The experimental results, shown graphically in Figure 7A (olive oil) and Figure 7B (linseed oil), indicate that longer-chain oils that are less miscible with steviol can be made more miscible with steviol by the addition of MCT oil, and thus more likely to promote the desired placement of natural non-nutritive sweeteners in emulsions or suspensions. Extrapolating from this experiment, depending on the starting oil, oil modification with MCTs can begin to provide benefits in improved sweetener orientation with the addition of as little as 20% MCT oil.

[0189] As described herein, improved formulation of natural non-nutritive sweeteners may be achieved, in some embodiments, by orienting the sweetener at the interface between the lipid particles and the surrounding aqueous phase. Increasing the miscibility of the lipid particle composition with steviol, which exhibits the binding (hydrophobic) domains of the amphiphilic sweetener, not only improves the attachment and orientation of the sweetener at the interface, but also increases the number of interfacial sweetener molecules. The graphs shown in Figure 8 demonstrate the typical increase in interfacial steviol molecules that occurs with the addition of increasing proportions of pure C8 medium-chain triglycerides in both olive oil and flaxseed oil. This trend mirrors the trend toward improved miscibility discussed above.

[0190] In addition to transferring medium-chain glyceride (e.g., MCT) oils to the scaffold particle surface, they can also be applied externally, such as by coating or spraying. Applications for enhancing the structure of scaffold particles with the addition of MCTs include coating or incorporating the desired natural non-nutritive sweeteners into a much wider range of liquid or solid oils, butters, waxes, proteins, carbohydrates, alginates, peptides, polymers, and the like. These compositions generally cannot promote the desired natural non-nutritive sweetener placement required for improved organoleptic properties.

[0191] The example methods described herein can be at least partially machine or computer-implemented. Some examples may include a computer-readable or machine-readable medium encoded with instructions operable to configure an electronic device to perform the methods described in the examples. Implementations of such methods may include code, such as microcode, assembly language code, high-level language code, etc. Such code may include computer-readable instructions for performing various methods. The code may form part of a computer program product. Further, in one example, the code may be tangibly stored on one or more volatile, persistent, or non-volatile tangible computer-readable media, such as during execution or at other times. Examples of these tangible computer-readable media include hard disks, removable magnetic disks, removable optical disks (e.g., compact disks and digital video disks), magnetic cassettes, memory cards or sticks, random access memory (RAM), read-only memory (ROM), etc.

[0192] The foregoing description is illustrative and not intended to be limiting. For example, the above examples (or one or more aspects thereof) may be used in combination with each other. For example, other embodiments may be employed by one of ordinary skill in the art upon review of the above description. To enable the nature of the technical disclosure to be quickly ascertained, an Abstract is provided to comply with 37 CFR §1.72(b). It is submitted with the understanding that it will not be used to interpret or limit the scope or meaning of the claims. Additionally, while the above Detailed Description may group various features together to streamline the disclosure, this is not intended to indicate that any unclaimed disclosed feature is essential to any claim. Rather, inventive subject matter may lie in fewer than all features of a particular disclosed embodiment. Accordingly, the following claims are incorporated into the Detailed Description as examples or embodiments, with each claim standing on its own as a separate embodiment, and it is contemplated that such embodiments can be combined with each other in various combinations or permutations. The scope of the invention should be determined with reference to the appended claims, along with the full range of equivalents to which such claims are entitled. Preferred embodiments of the present invention are described below. [1] A sweetener composition comprising a plurality of aggregated particles comprising natural non-nutritive sweetener molecules and organic scaffold particles, the natural non-nutritive sweetener molecule comprises a hydrophobic portion and a hydrophilic portion; the organic scaffold particles comprise at least one component comprising a C6 to C10 medium chain glyceride; The composition comprises a total lipid content, and the C6 to C10 medium chain glycerides comprise at least 20% by weight of the total lipid content. [2] The sweetener composition of [1], wherein the natural non-nutritive sweetener molecule comprises stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside M, dulcoside, rubusoside, swingle extract, mogroside, mogroside V, neohesperidin dihydrochalcone, or a combination thereof. [3] the hydrophobic portions of the natural non-nutritive sweetener molecules are arranged in the interior of the organic scaffold particle proximate to the hydrophobic regions of the at least one component; and The sweetener composition according to [1] to [2], wherein the hydrophilic portions of the natural non-nutritive sweetener molecules are arranged on the outside, away from the organic scaffold particles. [4] The organic scaffold particles may be selected from the group consisting of unsaturated or saturated vegetable or animal fats, oils, fatty acids, or butters; waxes, amino acids, peptides; oligopeptides; proteins; protein hydrolysates; carbohydrates; polysaccharides; alginates; natural or synthetic polymers; coconut oil extracts; sunflower oil; canola oil; soybean oil; vegetable oils; avocado oil; safflower oil; The sweetener composition of any one of [1] to [3], further comprising grapeseed oil; hazelnut oil; almond oil; cashew oil; nut oil; castor oil; glycerol monostearate; palm oil; edible essential oils; flavor-based oils such as orange oil, lemon oil, lime oil, cinnamon oil, and vanilla oil; flaxseed oil; olive oil; rapeseed oil; omega-3 oil; omega-6 oil; omega-9 oil; fish oil; krill oil; short-chain oil, long-chain oil, monoglyceride, diglyceride, or triglyceride; or any combination thereof. [5] The sweetener composition according to any one of [1] to [4], wherein the C6 to C10 medium-chain glyceride includes at least one of caproic acid, caprylic acid, and capric acid medium-chain triglyceride. [6] The sweetener composition according to any one of [1] to [5], wherein the organic scaffold particles further comprise at least one additional component, and the C6 to C10 medium-chain glyceride is applied to the at least one additional component as a coating. [7] The sweetener composition according to any one of [1] to [6], wherein the at least one component comprises a matrix, and at least a portion of the natural non-nutritive sweetener molecules are physically entrapped within the matrix. [8] The sweetener composition according to any one of [1] to [7], further comprising one or more additional additives, the one or more additional additives including a surfactant, a stabilizer, an emulsifier, a hydrocolloid material, a ripening inhibitor, a carbonation agent, a bulking agent, an excipient, a flavoring agent, a coloring agent, a preservative, a masking agent, a texture modifier, or a combination thereof. [9] The sweetener composition according to any one of [1] to [8], wherein the composition is in the form of an emulsion or a suspension.

[10] The sweetener composition of [9], wherein the natural non-nutritive sweetener molecule is a surfactant for the emulsion or suspension.

[11] The sweetener composition according to any one of [1] to

[10] , wherein each of the aggregate particles comprises a hydrophilic outer shell.

[12] The sweetener composition according to any one of [1] to

[11] , wherein the composition is in the form of a liquid, solid, or dry powder.

[13] The natural non-nutritive sweetener molecule includes rebaudioside A; The C6 to C10 medium chain glyceride is a C8 medium chain triglyceride; the organic scaffold particles are approximately spherical in shape and have a particle size of about 1 nm to about 1 μm; and The sweetener composition is in the form of an emulsion. The sweetener composition according to any one of [1] to

[11] .

[14] A food, nutritional product, or pharmaceutical product comprising the sweetener composition according to any one of [1] to

[13] .

[15] The food, nutritional product, or pharmaceutical product of

[14] , including beverages, baked goods, sauces, dairy products, protein shakes, protein bars, chocolate products, canned, frozen, or packaged foods, confectionery, candy, cereal, functional foods, vitamin or dietary supplements, orally administered chewable, lozenge, thin film, or drinkable products, concentrated or dry products that can be reconstituted into one of the foregoing products, or products that can be consumed in concentrated or solid form.

[16] The sweetener composition according to any one of [1] to

[15] , wherein the composition, when ingested, minimizes activation of bitter taste receptors in the oral cavity and provides responsive activation of sweet taste receptors in the oral cavity.

[17] The sweetener composition of any one of [1] to

[16] , wherein the composition produces more commercially acceptable organoleptic taste characteristics than a substantially identical sweetener composition comprising the same natural non-nutritive sweetener molecules but not comprising at least 20% by weight of the total lipid content of the C6 to C10 medium chain glycerides.

[18] The sweetener composition according to any one of [1] to

[17] , wherein the C6 to C10 medium-chain glycerides constitute 20% by weight to 100% by weight of the total lipid content, or 30% by weight to 100% by weight of the total lipid content, or 40% by weight to 100% by weight of the total lipid content, or 50% by weight to 100% by weight of the total lipid content, or 60% by weight to 100% by weight of the total lipid content, or 70% by weight to 100% by weight of the total lipid content, or 80% by weight to 100% by weight of the total lipid content, or 90% by weight to 100% by weight of the total lipid content.

[19] A method for producing a sweetener composition, the sweetener composition comprising a plurality of aggregate particles comprising natural non-nutritive sweetener molecules comprising a hydrophobic portion and a hydrophilic portion, and organic scaffold particles comprising at least one component comprising a C6 to C10 medium chain glyceride, the method comprising: providing a solution of said natural non-nutritive sweetener molecules; combining the solution with the at least one component such that the hydrophobic portions of the natural non-nutritive sweetener molecules are arranged inwardly, close to the hydrophobic regions of the at least one component, and the hydrophilic portions of the natural non-nutritive sweetener molecules are arranged outwardly, away from the at least one component; and The method, wherein the composition comprises a total lipid content, and the C6 to C10 medium chain glycerides comprise at least 20% by weight of the total lipid content.

[20] The method of

[19] , wherein the at least one compositional component is combined with the solution in a high shear homogenizer to form the plurality of agglomerated particles.

Claims

1. 1. A sweetener composition comprising: a plurality of aggregate particles comprising natural non-nutritive sweetener molecules and organic scaffold particles; and at least one additive, the natural non-nutritive sweetener molecule comprises a hydrophobic portion and a hydrophilic portion; the organic scaffold particles comprise at least one component comprising a lipid; the at least one additive comprises a surfactant, a stabilizer, an emulsifier, a hydrocolloid material, a ripening inhibitor, a bulking agent, an excipient, a flavoring agent, a coloring agent, a preservative, a masking agent, a texture modifier, or a combination thereof; the hydrophobic portions of the natural non-nutritive sweetener molecules are arranged on the interior of the organic scaffold particle near the hydrophobic regions of the at least one component, and the hydrophilic portions of the natural non-nutritive sweetener molecules are arranged on the exterior, away from the organic scaffold particle; Sweetener composition.

2. 2. The sweetener composition of claim 1, wherein the lipid comprises an unsaturated or saturated vegetable or animal fat, oil, fatty acid, or butter; a wax; a natural or synthetic polymer; a palm oil extract; a sunflower oil; a canola oil; a soybean oil; a vegetable oil; avocado oil; a safflower oil; a grapeseed oil; a hazelnut oil; an almond oil; a cashew oil; a nut oil; a castor oil; glycerol monostearate; a palm oil; an essential edible oil; a flavor-based oil including orange oil, lemon oil, lime oil, cinnamon oil, and vanilla oil; a linseed oil; an olive oil; a rapeseed oil; an omega-3 oil; an omega-6 oil; an omega-9 oil; a fish oil; a krill oil; a short-chain oil, a long-chain oil, a monoglyceride, a diglyceride, or a triglyceride; or any combination thereof.

3. 10. The sweetener composition of claim 1, wherein the natural non-nutritive sweetener molecule comprises stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside M, dulcoside, rubusoside, swingle extract, mogroside, mogroside V, neohesperidin dihydrochalcone, or a combination thereof.

4. 2. The sweetener composition of claim 1, wherein the organic scaffold particles further comprise unsaturated or saturated vegetable or animal fats, oils, fatty acids, or butters; waxes, amino acids, peptides; oligopeptides; proteins; protein hydrolysates; carbohydrates; polysaccharides; alginates; natural or synthetic polymers; coconut oil extracts; glycerol monostearate; edible essential oils; flavor-based oils; omega-3 oils; omega-6 oils; omega-9 oils; fish oils; krill oils; short-chain oils, long-chain oils, monoglycerides, diglycerides, or triglycerides; or any combination thereof.

5. 5. The sweetener composition of claim 4, wherein the at least one component comprises a matrix and at least a portion of the natural non-nutritive sweetener molecules are physically entrapped within the matrix.

6. 10. The sweetener composition of claim 1, wherein the composition is in the form of an emulsion or suspension.

7. 7. The sweetener composition of claim 6, wherein the natural non-nutritive sweetener molecule stabilizes the emulsion or the suspension.

8. 10. The sweetener composition of claim 1, wherein each of the aggregate particles comprises a hydrophilic outer shell.

9. 10. The sweetener composition of claim 1, wherein the composition is in the form of a liquid, solid, or dry powder.

10. the natural non-nutritive sweetener molecule comprises rebaudioside A; the organic scaffold particles are approximately spherical in shape and have a particle size of 1 nm to 1 μm; and 10. The sweetener composition of claim 1, wherein the sweetener composition is in the form of an emulsion.

11. 10. A food, nutritional, or pharmaceutical product comprising the sweetener composition of claim 1.

12. 12. The food, nutritional, or pharmaceutical product of claim 11, wherein the product comprises a beverage, a baked good, a sauce, a dairy product, a protein shake, a protein bar, a chocolate product, a canned, frozen, or processed food, a confectionery, a candy, a cereal, a functional food, a vitamin or dietary supplement, an orally administered chewable, lozenge, thin film, or drink formulation, a concentrated or dry product that can be reconstituted into one of the foregoing products, or a product that can be consumed in concentrated or solid form.

13. 10. The sweetener composition of claim 1, wherein the composition, when ingested, minimizes activation of bitter taste receptors in the oral cavity and provides responsive activation of sweet taste receptors in the oral cavity.

14. 1. A method for producing a sweetener composition, the sweetener composition comprising a plurality of aggregate particles comprising natural non-nutritive sweetener molecules comprising a hydrophobic portion and a hydrophilic portion, organic scaffold particles comprising at least one compositional component comprising a lipid, and at least one additive, the method comprising: providing a solution of said natural non-nutritive sweetener molecules; combining the solution, the at least one component, and the at least one additive such that the hydrophobic portions of the natural non-nutritive sweetener molecules are aligned inwardly adjacent to the hydrophobic regions of the at least one component, and the hydrophilic portions of the natural non-nutritive sweetener molecules are aligned outwardly from the outer surface of the organic scaffold particle; The method of claim 1, wherein the at least one additive comprises a surfactant, a stabilizer, an emulsifier, a hydrocolloid material, a ripening inhibitor, a bulking agent, an excipient, a flavoring agent, a coloring agent, a preservative, a masking agent, a texture modifier, or a combination thereof.

15. 15. The method of claim 14, wherein the lipid comprises unsaturated or saturated vegetable or animal fats, oils, fatty acids, or butters; waxes; natural or synthetic polymers; palm oil extracts; sunflower oil; canola oil; soybean oil; vegetable oils; avocado oil; safflower oil; grapeseed oil; hazelnut oil; almond oil; cashew oil; nut oils; castor oil; glycerol monostearate; palm oil; edible essential oils; flavor-based oils including orange oil, lemon oil, lime oil, cinnamon oil, and vanilla oil; linseed oil; olive oil; rapeseed oil; omega-3 oils; omega-6 oils; omega-9 oils; fish oils; krill oils; short-chain oils, long-chain oils, monoglycerides, diglycerides, or triglycerides; or any combination thereof.

16. 15. The method of claim 14, wherein the at least one compositional component is combined with the solution in a high shear homogenizer to form the plurality of agglomerated particles.

17. 15. The method of claim 14, further comprising adding an additional solvent to the solution during the step of preparing the solution, and the method further comprising removing the additional solvent after the step of combining the solution with the at least one compositional component.

18. 15. The method of claim 14, wherein the additional solvent comprises a polar organic solvent, ethyl alcohol, or carbon dioxide.

Images