Siamenoside I sweetened compositions and uses thereof

Abstract

To provide: sweetener compositions or sweetened compositions (such as beverages or beverage products) containing siamenoside I, and methods of preparing the same; and methods of improving the flavor and / or temporal profile of sweetenable compositions, such as beverages.MEANS FOR SOLVING THE PROBLEM: In one aspect, a beverage comprises a liquid matrix and siamenoside I, where siamenoside I is the only sweetener. In another aspect, a preparation method for preparing a sweetened beverage comprises mixing a sweetenable beverage with siamenoside I to provide the sweetened beverage, where siamenoside I is present in the sweetened beverage in an amount between about 100 ppm and about 500 ppm.SELECTED DRAWING: None

Description

[Technical Field]

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS This application claims priority to U.S. Provisional Patent Application No. 62 / 508,719, filed May 19, 2017, which is incorporated herein in its entirety.

[0002] FIELD OF THE INVENTION The present invention relates to sweetener compositions and sweetened compositions (e.g., beverages) containing siamenoside I, as well as methods for preparing the same. The present invention also relates to methods for using siamenoside I to provide a sweetened composition with a sugar-like flavor and temporal profile. [Background technology]

[0003] Background of the Invention Natural caloric sugars, such as sucrose, fructose, and glucose, are used to provide a pleasant taste in beverages, foods, pharmaceuticals, and oral hygiene / beauty products. Sucrose, in particular, imparts a taste that is popular with consumers. While sucrose offers excellent sweetening properties, it is caloric.

[0004] To meet consumer demand, products containing low-calorie and non-calorie sweeteners have been introduced. However, this type of sweetener differs from natural calorie sugars in that it continues to disappoint consumers. On a taste basis, non-calorie or low-calorie sweeteners exhibit a time profile, maximum response, flavor profile, mouthfeel, and / or adaptation behavior that differs from that of sugars. Specifically, non-calorie or low-calorie sweeteners exhibit a delayed sweetness onset, a lingering sweet aftertaste, a bitter taste, a metallic taste, astringent taste, a refreshing taste, and / or a licorice-like taste. On a source basis, many non-calorie or low-calorie sweeteners are synthetic chemicals. The desire for products sweetened with natural non-calorie or low-calorie sweeteners that taste like sucrose remains high.

[0005] Certain compounds identified from natural sources have been proposed as sweeteners, including certain compounds from stevia extract and monk fruit extract, however, these compounds are known to have unpredictable taste characteristics and many cannot be used in sweetened products due to unfavorable taste profiles. Summary of the Invention [Problem to be solved by the invention]

[0006] There remains a further need to develop products such as beverages sweetened with natural reduced-calorie or non-caloric sweeteners that provide similar temporal and flavor profiles to sucrose. [Means for solving the problem]

[0007] Summary of the Invention Provided herein are beverages or beverage products, and methods for their production, comprising siamenoside I. Advantageously, the beverages / beverage products have a sugar-like flavor and temporal profile.

[0008] In one embodiment, the beverage comprises a liquid matrix and siamenoside I as the sole sweetener.

[0009] In another embodiment, a beverage comprises a liquid matrix, siamenoside I, and at least one additional sweetener, wherein the at least one additional sweetener is not a non-carbohydrate sweetener.

[0010] In another embodiment, the beverage comprises a liquid matrix and siamenoside I, wherein the beverage does not contain another mogroside compound. In particular, in certain embodiments, the beverage does not contain mogroside V.

[0011] In yet another embodiment, a beverage comprises a liquid matrix and siamenoside I, wherein the beverage does not contain a sweetening amount of another mogroside compound. In particular, in certain embodiments, the beverage does not contain a sweetening amount of mogroside V.

[0012] In a further embodiment, the beverage comprises a liquid matrix and about 100 ppm to about 500 ppm siamenoside I, more specifically, about 300 ppm to about 400 ppm siamenoside I.

[0013] In a further embodiment, the beverage comprises a liquid matrix and siamenoside I, wherein the siamenoside I is present in an amount effective to provide a sweetness equivalent of at least about 5 degrees Brix sucrose, more specifically at least about 7 degrees Brix sucrose, and even more specifically at least about 10 degrees Brix sucrose, when present in the beverage.

[0014] The source of siamenoside I can vary. In one embodiment, siamenoside I is synthetic or biosynthetic. In another embodiment, siamenoside I is not extracted from a fruit. In another embodiment, siamenoside I is extracted from a fruit.

[0015] The purity of siamenoside I can vary. In one embodiment, siamenoside I is at least about 80% pure, or more specifically, at least about 90% pure, or more specifically, about 95% pure.

[0016] The beverage can vary. In one embodiment, the beverage is an acidic beverage. In a particular embodiment, the beverage has a pH of about 4. In one embodiment, the beverage has a pH of less than about 4.

[0017] In one embodiment, the beverage is a carbonated beverage. In a particular embodiment, the beverage is a cola. In another particular embodiment, the beverage is a citrus beverage. In certain other embodiments, the beverage is a still beverage, i.e., a non-carbonated beverage.

[0018] In another embodiment, the beverage further comprises at least about 500 ppm of phosphoric acid.In a further embodiment, the beverage further comprises citric acid in an amount less than about 500 ppm.

[0019] The calorie content of the beverages may vary, in one embodiment the beverages are full-calorie, reduced-calorie or calorie-free.

[0020] In one embodiment, the beverage further comprises at least about 10% fruit juice, or more specifically, at least about 40% fruit juice.

[0021] The beverages of the present invention have advantageous taste characteristics. In one embodiment, the beverages have less licorice flavor than beverages sweetened with the same amount of Lo Han Guo (LHG) extract or mogroside V.

[0022] In another embodiment, the beverage has a less bitter taste than a beverage sweetened with the same amount of LHG extract or mogroside V.

[0023] In a further embodiment, the beverage has a better mouthfeel than a beverage sweetened with the same amount of LHG extract or mogroside V.

[0024] In still further embodiments, the beverage has the same sweetness as a beverage sweetened with at least 250 ppm Reb M, more specifically, at least 75% of at least 250 ppm Reb M. In some embodiments, the beverage has the same sweetness as a beverage sweetened with about 290 ppm Reb M, more specifically, at least 80% of at least about 290 ppm Reb M. Sweetness may be measured in sucrose equivalent units.

[0025] In a particular embodiment, the beverage has the same sweetness as a beverage sweetened with about 250 ppm Reb M, more particularly 80% Reb M.

[0026] The beverage may contain one or more additives, one or more functional ingredients, or a combination thereof.

[0027] Also provided herein are methods for preparing sweetened beverages. In one embodiment, the method for preparing a sweetened beverage comprises combining a sweetened beverage and siamenoside I to provide the sweetened beverage, wherein siamenoside I is the only sweetener added to the sweetened beverage.

[0028] In one embodiment, a method for preparing a sweetened beverage includes combining a sweetened beverage with siamenoside I to provide the sweetened beverage, wherein siamenoside I is added to the sweetened beverage to provide an amount of siamenoside I from about 100 ppm to about 500 ppm, or more specifically, from about 300 ppm to about 400 ppm.

[0029] In another embodiment, a method for preparing a sweetened beverage comprises combining a sweetened beverage with siamenoside I to provide a sweetened beverage, wherein the sweetened beverage has a Brix of at least about 5, or more specifically, at least about 7, or more specifically, at least about 10 or more.

[0030] The method may further include adding one or more additives and / or functional ingredients to the sweetened or sweetened beverage.

[0031] BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings are included to provide a further understanding of the invention. The drawings illustrate embodiments of the invention and, together with the description, serve to explain the principles of embodiments of the invention. [Brief explanation of the drawings]

[0032] [Figure 1] The chemical structure of siamenoside I is shown. DETAILED DESCRIPTION OF THE INVENTION

[0033] Detailed Description of the Invention The present invention provides sweetener and sweetened compositions, and methods for preparing same, that contain siamenoside I. It also extends to methods of using siamenoside I to provide sweetener and sweetened compositions with a more sugar-like flavor and temporal profile.

[0034] definition As used herein, the term "siamenoside I" refers to the compound having the chemical structure shown in Figure 1. 54 H 92 O 24 and molecular weight 1125.29. Siamenoside I can be prepared by suitable methods described herein.

[0035] As used herein, the term "mogroside" or "mogroside compound" refers to compounds that constitute glycosides of cucurbitane derivatives. They are found in the fruit of certain plants, such as the cucurbit vine luo han guo (Siraitia grosvenorii). Alternatively, they may be synthetic or biosynthesized.

[0036] As used herein, the terms "monk fruit" or "LHG" refer to the fruit of Siraitia grosvenori, a member of the Cucurbitaceae family. The fruit's sweetness is enhanced by mogrosides, a group of triterpene glycosides (saponins). Five different mogrosides are numbered I through V, with mogroside V (molecular weight 1287.5) being the major component. Various extraction techniques are used to isolate mogrosides from monk fruit.

[0037] As used herein, the term "temporal profile" of a composition means the intensity of sweetness perceived over time in a human tasting of the composition.

[0038] The term "sweetener," as used herein, refers to a consumable product that produces a sweet taste when consumed alone.

[0039] The term "sweetener composition," as used herein, means a composition containing at least one sweetening component in combination with at least one other substance, such as another sweetener or additive.

[0040] The term "sweetenable composition," as used herein, means a substance that comes into contact with the mouth of a human or animal, including substances that are placed in the mouth and subsequently expelled from the mouth, and substances that are drunk, eaten, swallowed, or otherwise ingested and that are safe for human or animal consumption when used within generally acceptable limits. A beverage is an exemplary sweetenable composition.

[0041] The term "sweetened composition," as used herein, refers to a substance containing both a sweetened composition (e.g., a beverage) and a sweetener or sweetener composition. Siamenoside I or a sweetener composition containing siamenoside I can be added to a sweetened composition to provide a sweetened composition. A sweetened beverage is a type of sweetened composition. The beverage may be unsweetened before the sweetener or sweetener composition is added, or may be naturally sweetened (e.g., juice) before the addition of the sweetener or sweetener composition.

[0042] The term "sweetness intensity," as used generally herein, refers to any perceptible sweetness. For example, the compositions of the present disclosure may be slightly sweeter than a composition containing at least one sweetener without using at least one sweetness modifier.

[0043] The term "sweetness perception threshold concentration," as used generally herein, refers to the lowest known concentration of a sweet compound that is perceptible to the human palate. Sweetness perception threshold levels are specific to a particular compound and vary based on temperature, matrix, ingredients, and / or flavor system. The sweetness perception threshold concentration measurements and 5% sucrose equivalent measurements described herein were determined in water at room temperature.

[0044] As used herein, the term "less than" contemplates a value greater than zero.

[0045] The term "licorice," as used generally herein, refers to the sweet, semi-sweet, bitter, and / or aromatic taste of a sweetener or sweetened composition.

[0046] As used herein, the term "sole sweetener" in reference to a sweetener composition means that all other compounds are present in the final sweetener composition at concentrations below their sweetness threshold. In some embodiments, no additional compounds known to be sweet food additives at any threshold are included in the sweetener composition. In other embodiments, compounds known to be sweet food additives may be included in the sweetener composition at levels below the threshold. The threshold measures the lowest concentration of a compound that is perceived as sweet.

[0047] As used herein, the term "sole sweetener" with respect to a sweetened composition means that only one sweetener has been added to the sweetened composition. The sweetened composition may be unsweetened prior to the addition of a single sweetener, or may be naturally sweetened (e.g., juice) prior to the addition of a single sweetener.

[0048] The terms "bitter" or "bitter taste," as used herein, refer to the perception or taste obtained after detection of a bitter tastant. The following attributes contribute to bitter taste: astringency, bitter astringency, metallic taste, bitter metallic taste, as well as off-taste, aftertaste, and undesirable tastes (including, but not limited to, freezer burn and cardboard taste), and / or any combination thereof. It is noted that in the art, the term "off-taste" is often synonymous with "bitter taste."

[0049] The term "mouthfeel" includes the physical and chemical interactions of the consumable in the mouth. In particular, as used herein, the term "mouthfeel" refers to the sensation of fullness experienced in the mouth that is related to the body and texture of the consumable, for example, its viscosity.

[0050] The term "mogroside," as used herein, refers to triterpene glycosides and is art-recognized and is intended to include major and minor components of mogroside extracts. Mogrosides are found in certain plants, such as the fruit of the Luo Han Guo tree.

[0051] The term "ppm," as used herein, means parts per million and is a weight-related parameter. Parts per million represents micrograms per gram, so a component present at 10 ppm is 10 micrograms of that particular component per gram of agglomerated mixture.

[0052] The term "intense sweetener" refers to synthetic or artificial intense sweeteners and natural intense sweeteners.

[0053] The terms "natural high-potency sweetener," "NHPS," "NHPS composition," and "natural high-potency sweetener composition" are used interchangeably herein and refer to any sweetener found in nature, whether in raw, extracted, purified, or any other form, alone or in combination, that characteristically has a higher sweetness intensity than sucrose, fructose, or glucose, but fewer or no calories.

[0054] The term "flavor profile" or "taste profile," as generally used herein, refers to the intensity of various flavor / taste attributes of a sweetener or sweetened composition. Exemplary flavor / taste attributes are sweet intensity, bitter intensity, saltiness intensity, licorice intensity, cool intensity, and licorice intensity. Methods for determining the flavor profile of a given sweetener or sweetened composition are known in the art. The term "temporal profile," as generally used herein, refers to the detected sucrose equivalent elicited by a given sweetener or sweetened composition over time. The temporal profiles of most sweeteners are neither consistent nor similar. Initially, the detected sucrose equivalent rises sharply to a maximum response level, and then gradually decreases over time. The longer the decrease, the greater the detection of the sweetness linger (i.e., aftertaste) of the compound or sweetened composition.

[0055] Siamenoside I Siamenoside I is a mogroside that was first isolated from Siraitia siamensis (Kasai, R. et al., Agric. Biol. Chem. 1989, 53, 3347-3349) and later from Siraitia grosvenorii (Siraitia grosvenorii) (Matsumoto, K. et al., Chem. Pharm. Bull. 1990, 38, 2030-2032).

[0056] Four major compounds, mogroside V, mogroside IV, siamenoside I, and 11-oxomogroside V, have been identified from the fruit of Siraitia grosvenorii and are responsible for the fruit's sweetness. Mogroside V is the most abundant of these four compounds, at approximately 0.57% (w / w) of the dried fruit, followed by mogroside IV and siamenoside I, each of which contains four glucose moieties. 11-oxomogroside V has a ketone group instead of a hydroxyl at C-11. See, for example, Takemoto, et al., Yakugaku Zasshi, 103, 1151-1154; 1155-1166; 1167-1173, (1983); Kasai, et al., Agric. Biol. Chem. 53, 3347-3349 (1989); Matsumoto, Chem. Pharm. Bull. 38, 2030-2032 (1990); and Prakash, et al., J. Carbohydrate Chem. 30, 16-26 (2011).

[0057] Siamenoside I for use in the present invention can be prepared by any suitable means, including but not limited to, synthesis, biosynthesis or extraction.

[0058] Methods for synthesizing mogrosides, including siamenoside, are known in the art. For example, U.S. Patent Application Publication No. 2014 / 0308698, incorporated herein by reference, describes a method for the enzymatic synthesis of mogrosides, including siamenoside I.

[0059] In another embodiment, siamenoside I is extracted from the fruit.

[0060] Various extraction techniques are used to isolate mogrosides from the Luo Han Guo fruit. As a result, Luo Han Guo powder extracts have been prepared that typically contain 30-65% w / w total mogrosides, and the mogroside V content of these materials can vary by as much as 18-55%. Methods for preparing highly purified mogroside mixtures from less pure mogroside mixtures are known in the art. U.S. Patent No. 9,101,162, incorporated herein by reference, provides one example.

[0061] In one embodiment, siamenoside I is not extracted from a fruit.

[0062] Sweetener Composition Siamenoside I may be provided in purified form or as a component of a mixture containing siamenoside I and one or more additional components, where the mixture is suitable for use in sweetening a sweetenable composition, i.e., a sweetener composition.

[0063] In one embodiment, siamenoside I is provided as a component of a mixture. In certain embodiments, the mixture is an LHG extract. In certain other embodiments, siamenoside is obtained from the enzymatic conversion of an alternative starting material, such as by fermentation using a bioreactor. In certain other embodiments, siamenoside is obtained from the enzymatic or microbial conversion of an LHG extract.

[0064] The composition may contain siamenoside I in an amount ranging from about 5% to about 99% by weight on a dry basis, such as, for example, about 10% to about 99%, about 20% to about 99%, about 30% to about 99%, about 40% to about 99%, about 50% to about 99%, about 60% to about 99%, about 70% to about 99%, about 80% to about 99%, and about 90% to about 99%. In still further embodiments, the composition contains siamenoside I in an amount greater than about 80%, greater than about 90%, or greater than about 95% by weight on a dry basis, such as, for example, greater than about 91%, greater than about 92%, greater than about 93%, greater than about 94%, greater than about 95%, greater than about 96%, greater than about 97%, greater than about 98%, and greater than about 99%.

[0065] In one embodiment, siamenoside I is provided in the absence of other mogrosides, including but not limited to, mogroside V. In another embodiment, siamenoside I is provided in the absence of sweetening amounts of other mogrosides.

[0066] In one embodiment, siamenoside I is the only sweetener in the sweetener composition, i.e., siamenoside I is the only compound present in the sweetener composition that provides a detectable sweetness. In certain embodiments, siamenoside is present in a sweetener composition in which other mogrosides are absent or present in a sweetening-imparting amount. In further embodiments, siamenoside is present in a sweetener composition that does not contain a rare sugar or does not contain a sweetening-imparting amount of a rare sugar.

[0067] In some embodiments, siamenoside I is present in a sweetener composition that does not contain a sugar alcohol or does not contain a sweetening amount of a sugar alcohol. In some embodiments, siamenoside I is present in a sweetener composition that does not contain allulose or does not contain a sweetening amount of allulose. In other embodiments, siamenoside I is present in a sweetener composition that does not contain erythritol or does not contain a sweetening amount of erythritol.

[0068] In another embodiment, siamenoside I is one of two or more sweetener compounds present in the sweetener composition. The one or more additional sweeteners can be any type of sweetener, for example, natural, unnatural, or synthetic sweeteners. In one embodiment, the additional sweetener is not a non-carbohydrate sweetener.

[0069] In some embodiments, the additional sweetener can be a carbohydrate sweetener. Non-limiting examples of suitable carbohydrate sweeteners include sucrose, fructose, glucose, erythritol, maltitol, lactitol, sorbitol, mannitol, xylitol, tagatose, trehalose, galactose, rhamnose, cyclodextrins (e.g., α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin), ribulose, threose, arabinose, xylose, lyxose, allose, and altro. sugar, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose, psicose, turanose, cellobiose, glucosamine, mannosamine, fucose, fuculose, glucuronic acid, gluconic acid, gluconolactone, abequase, galactosamine, xylooligosaccharides (xylotos) Oligosaccharides (gentiotose, xylobiose, etc.), gentiooligosaccharides (gentiobiose, gentiotriose, gentiotetraose, etc.), galactooligosaccharides, sorbose, ketotriose (dehydroxyacetone), aldotriose (glyceraldehyde), nigerooligosaccharides, fructooligosaccharides (kestose, nystose, etc.), maltotetraose, maltotriol, tetrasaccharides, mannanoligosaccharides, maltooligosaccharides (maltotetraose, maltotriol, maltotriol, maltotriose ... Examples of suitable sweeteners include maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, etc.), dextrin, lactulose, melibiose, raffinose, rhamnose, ribose, isomerized liquid sugars such as high fructose corn / starch syrup (HFCS / HFSS) (e.g., HFCS55, HFCS42, or HFCS90), coupling sugars, soybean oligosaccharides, glucose syrup, and combinations thereof. Where applicable, either the D-configuration or the L-configuration can be used. In another embodiment, the additional sweetener is a carbohydrate sweetener selected from the group consisting of glucose, fructose, sucrose, and combinations thereof.In another embodiment, the additional sweetener is a carbohydrate sweetener selected from D-allose, D-psicose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arbinose, turanose, and combinations thereof.

[0070] In one embodiment, siamenoside I and the carbohydrate sweetener can be present in the sweetener composition in any weight ratio, such as, for example, from about 0.001:14 to about 1:0.01, e.g., about 0.06:6. In another embodiment, the carbohydrate is present in the sweetener composition in an amount effective to provide a concentration of from about 100 ppm to about 140,000 ppm when present in the sweetened composition (e.g., beverage, etc.). In certain embodiments, the carbohydrate sweetener is present in a sweetened composition (e.g., beverage, etc.) at a concentration of from about 100 ppm to about 1000 ppm, from about 500 ppm to about 2000 ppm, from about 1000 ppm to about 10,000 ppm, from about 5,000 ppm to about 15,000 ppm, from about 10,000 ppm to about 20,000 ppm, or from about 20,000 ppm. The sweetener composition is present in an amount effective to provide a concentration of from about 40,000 ppm to about 40,000 ppm, from about 40,000 ppm to about 60,000 ppm, from about 60,000 ppm to about 80,000 ppm, from about 80,000 ppm to about 100,000 ppm, from about 100,000 ppm to about 120,000 ppm, or from about 120,000 ppm to about 140,000 ppm. In yet another specific embodiment, the carbohydrate sweetener is present in the sweetener composition in an amount effective to provide a concentration, when present in a sweetened composition (e.g., a beverage), of greater than about 100 ppm, greater than about 250 ppm, greater than about 500 ppm, greater than about 750 ppm, greater than about 1000 ppm, greater than about 2500 ppm, greater than about 5000 ppm, greater than about 10,000 ppm, greater than about 25,000 ppm, greater than about 50,000 ppm, greater than about 100,000 ppm, or greater than about 125,000 ppm.

[0071] In yet other embodiments, at least one additional sweetener is not directly derived from natural extracts. Such sweeteners characteristically have a higher sweetness intensity than sucrose, fructose, or glucose, but are lower in calories. Non-limiting examples of such sweeteners suitable for embodiments of the present disclosure include sucralose, acesulfame potassium, acesulfamic acid and its salts, aspartame, alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclamate, cyclamic acid and its salts, neotame, advantame, glucosylated steviol glycosides (GSG), and combinations thereof. The at least one sweetener not directly derived from natural extracts is present in the sweetener composition in an amount effective to provide a concentration of from about 0.3 ppm to about 3,500 ppm when present in a sweetened composition (e.g., a beverage, etc.). In one embodiment, the at least one sweetener not obtained directly from a natural extract is present in the sweetener composition in an amount effective to provide a concentration, when present in a sweetened beverage, of from about 0.5 ppm to about 3,000 ppm, from about 1.0 ppm to about 2,500 ppm, from about 5.0 ppm to about 2,000 ppm, from about 10 ppm to about 1,500 ppm, from about 50 ppm to about 1,000 ppm, from about 100 ppm to about 800 ppm, or from about 400 ppm to about 600 ppm. In another embodiment, in at least one embodiment, the at least one sweetener not obtained directly from a natural extract is present in the sweetener composition in an amount effective to provide a concentration, when present in a sweetened composition (e.g., a beverage), of greater than about 0.3 ppm, greater than about 0.5 ppm, greater than about 1.0 ppm, greater than about 5.0 ppm, greater than about 10 ppm, greater than about 20 ppm, greater than about 50 ppm, greater than about 100 ppm, greater than about 250 ppm, greater than about 500 ppm, or greater than about 1000 ppm.

[0072] In yet another embodiment, the additional sweetener can be a natural high-potency sweetener. Suitable natural high-potency sweeteners include rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside M, rebaudioside N, rebaudioside O, dulcoside A, dulcoside B, rubusoside, stevia, stevioside, mogroside IV, mogroside V, swingle, miraculin, monatin and salts thereof (mo Natural high-potency sweeteners include, but are not limited to, natin SS, RR, RS, SR), curculin, glycyrrhizinic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, bayounoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurodioside, phlomisoside I, periandrin I, abrusoside A, steviolbioside, and cyclocaryoside I. Natural high-potency sweeteners can be provided as pure compounds or as part of an extract. For example, rebaudioside A can be provided as the sole compound or as part of a stevia extract. When present in a sweetened composition (e.g., a beverage), the natural high-potency sweetener is present in the sweetener composition in an amount effective to provide a concentration of from about 0.1 ppm to about 3,000 ppm. In one embodiment, the natural high-potency sweetener is present in the sweetener composition in an amount effective to provide a concentration of from about 0.5 ppm to about 2500 ppm, from about 1.0 ppm to about 2000 ppm, from about 5 ppm to about 1500 ppm, from about 10 ppm to about 1000 ppm, or from about 25 ppm to about 500 ppm when present in a sweetened composition (e.g., a beverage). In one embodiment, the natural high-potency sweetener is present in the sweetener composition in an amount effective to provide a concentration of greater than about 0.1 ppm, about 0.5 ppm, about 1.0 ppm, about 2.5 ppm, about 5.0 ppm, about 10 ppm, about 20 ppm, about 25 ppm, about 50 ppm, about 75 ppm, about 100 ppm, about 200 ppm, about 500 ppm, about 1000 ppm, about 2000 ppm, or about 300 ppm when present in a sweetened composition (e.g., a beverage).

[0073] In one embodiment, siamenoside I and the natural high-potency sweetener may be present in the sweetener composition in any weight ratio, such as, for example, about 0.1:10, about 0.5:5, or about 1:3. In another embodiment, siamenoside I and the natural high-potency sweetener may be present in the sweetener composition in a weight ratio of about 1:1, about 1:2, about 1:3, about 1:4, or about 1:5.

[0074] In yet another embodiment, the additional sweetener may be a chemically or enzymatically modified natural high-potency sweetener. Modified natural high-potency sweeteners include glycosylated natural high-potency sweeteners, such as glucosyl-, galactosyl-, and fructosyl-derivatives containing 1 to 50 glycoside residues. Glycosylated natural high-potency sweeteners can be prepared by enzymatic transglycosylation catalyzed by various enzymes with transglycosylation activity.

[0075] When a sweetener composition contains two or more sweeteners, the sweeteners may exhibit a synergistic effect when used in combination, resulting in an improved flavor and temporal profile compared to each sweetener used alone. The terms "synergistic" or "synergistic effect" refer to an effect (e.g., flavor, temporal profile) achieved by combining two or more sweeteners that is greater than the sum of the effects achieved by using the specific sweeteners alone or separately. Advantageously, such a synergistic effect between two or more sweeteners allows for the use of smaller doses of one or both sweeteners, or provides a greater effect at the same amount. The amount or degree of synergistic effect may vary.

[0076] The amount of sucrose in a reference solution can be described in degrees Brix (°Bx). 1 degree Brix is ​​1 gram of sucrose in 100 grams of solution, and the strength of the solution is expressed as a percentage by weight (% w / w) (strictly speaking, by mass). In one embodiment, the sweetener composition contains siamenoside I in an amount effective to provide a sugar sweetness equivalent of at least about 5 degrees Brix when present in a sweetened composition (e.g., a beverage), such as at least about 5 degrees Brix, at least about 6 degrees Brix, at least about 7 degrees Brix, at least about 8 degrees Brix, at least about 9 degrees Brix, at least about 10 degrees Brix, at least about 11 degrees Brix, at least about 12 degrees Brix, at least about 13 degrees Brix, at least about 14 degrees Brix, or at least about 15 degrees Brix, or more. In another embodiment, the sweetener composition contains siamenoside I in an amount effective to provide a sweetness equivalent of sugar of about 5 degrees Brix when present in a sweetened composition (e.g., a beverage), e.g., about 5 degrees Brix, about 6 degrees Brix, about 7 degrees Brix, about 8 degrees Brix, about 9 degrees Brix, about 10 degrees Brix, about 11 degrees Brix, about 12 degrees Brix, about 13 degrees Brix, about 14 degrees Brix, about 15 degrees Brix or more.

[0077] In certain embodiments, the sweetener composition contains siamenoside I in an amount effective to provide a sweetness equivalent of sugar of about 3 to about 15 degrees Brix, e.g., about 4 to about 14 degrees Brix, about 5 to about 13 degrees Brix, about 6 to about 12 degrees Brix, about 7 to about 11 degrees Brix, or about 8 to about 10 degrees Brix, when present in a sweetened composition (e.g., a beverage).

[0078] The sweetness of a non-sucrose sweetener can also be measured against a sucrose standard by determining the non-sucrose sweetener's sucrose equivalent. Typically, taste panelists are trained to detect the sweetness of a standard sucrose solution containing 1-15% sucrose (w / v). A series of dilutions of other non-sucrose sweeteners are then tasted to determine the concentration of the non-sucrose sweetener that is as sweet as a given percentage of the sucrose standard. For example, if a 1% sweetener solution is as sweet as a 10% sucrose solution, the sweetener is said to be 10 times more potent than sucrose.

[0079] In one embodiment, siamenoside I is present in an amount effective to provide greater than about 10% (w / v) sucrose equivalent when present in a sweetened composition, such as greater than about 11%, greater than about 12%, greater than about 13%, or greater than about 14% sucrose equivalent. In one embodiment, siamenoside I is present in an amount effective to provide greater than about 10% (w / v) sucrose equivalent when present in a beverage or beverage product, such as greater than about 11%, greater than about 12%, greater than about 13%, or greater than about 14% sucrose equivalent.

[0080] The amount of siamenoside I in the sweetener composition can vary. In one embodiment, when the sweetener composition is present in a sweetened composition (e.g., a beverage), siamenoside I is present in the sweetener composition in any amount that imparts a desired sweetness. For example, siamenoside I is present in the sweetener composition in an amount effective to provide a siamenoside I concentration, when present in a sweetened composition (e.g., a beverage), of from about 1 ppm to about 10,000 ppm, e.g., from about 1 ppm to about 4,000 ppm, from about 1 ppm to about 3,000 ppm, from about 1 ppm to about 2,000 ppm, or from about 1 ppm to about 1,000 ppm.

[0081] In certain embodiments, when the sweetener composition is added to a sweetened composition (e.g., a beverage), siamenoside I is present in the sweetener composition in an amount effective to provide a siamenoside I concentration of about 100 ppm to about 700 ppm, more specifically, about 100 ppm to about 500 ppm, and even more specifically, about 100 ppm, about 150 ppm, about 200 ppm, about 250 ppm, about 300 ppm, about 350 ppm, about 400 ppm, about 450 ppm, about 500 ppm, about 550 ppm, about 600 ppm, about 650 ppm, or about 700 ppm or more.

[0082] In one embodiment, when the sweetener composition is added to a sweetened composition, siamenoside I is present in the sweetener composition in an amount effective to provide a siamenoside I concentration of about 300 ppm to about 400 ppm, or even more specifically, about 300 ppm, about 320 ppm, about 340 ppm, about 360 ppm, about 380 ppm, or about 400 ppm.

[0083] In exemplary embodiments, siamenoside I is present in the sweetener composition in an amount effective to provide a siamenoside I concentration of about 325 ppm, about 350 ppm, or about 375 ppm when the sweetener composition is added to a sweetened composition (e.g., a beverage).

[0084] Sweetener compositions can be customized to provide a desired calorie content. For example, a sweetener composition may be "full-calorie" so that when added to a sweetened composition (e.g., a beverage) it provides a desired sweetness and has approximately 120 calories per 8-ounce serving. Alternatively, a sweetener composition may be "medium-calorie" so that when added to a sweetened composition (e.g., a beverage) it provides a desired sweetness and has less than approximately 60 calories per 8-ounce serving. In other embodiments, a sweetener composition may be "low-calorie" so that when added to a sweetened composition (e.g., a beverage) it provides a desired sweetness and has less than 40 calories per 8-ounce serving. In yet other embodiments, a sweetener composition may be "zero-calorie" so that when added to a sweetened composition (e.g., a beverage) it provides a desired sweetness and has less than 5 calories per 8-ounce serving.

[0085] In addition to siamenoside I and optionally other sweeteners, the sweetener composition may optionally contain one or more additional additives. In some embodiments, the sweetener composition contains additives including, but not limited to, carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts including organic acid salts and organic base salts, inorganic salts, bitter compounds, flavors and flavor components, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, bulking agents, gums, antioxidants, colorants, flavonoids, alcohols, polymers, and combinations thereof. In some embodiments, the additives act to improve the sweetener's temporal and flavor profile, providing a sweetener composition with a taste similar to that of sucrose.

[0086] Sweetened Composition Siamenoside I or sweetener compositions containing siamenoside I can be incorporated into any known edible material (also referred to herein as a "sweetenable composition"), such as, for example, pharmaceutical compositions, edible gel mixes and compositions, dental compositions, foodstuffs (confections, seasonings, chewing gum, cereal compositions, baked goods, dairy products, and tabletop sweetener compositions), beverages and beverage products.

[0087] The sweetened compositions disclosed herein include beverages, i.e., ready-to-drink liquid formulations, beverage concentrates, etc. In some embodiments, beverage concentrates are prepared using an initial volume of liquid (e.g., water) to which additional ingredients are added. Full strength beverage compositions can be formed from beverage concentrates by adding an additional volume of liquid (e.g., water) to the concentrate.

[0088] In one embodiment, a sweetened composition comprises a sweetened composition (e.g., a sweetened beverage) and siamenoside I. In another embodiment, a sweetened composition comprises a sweetener composition comprising siamenoside I. In some embodiments, the composition may optionally comprise additives, sweeteners, functional ingredients, and combinations thereof. In one embodiment, a sweetened composition comprises a sweetened composition and siamenoside I as the sole sweetener. In another embodiment, siamenoside I is provided as part of a mixture. In some embodiments, siamenoside I is not derived from monk fruit extract. In some embodiments, siamenoside I is effective to provide at least 20%, or at least 30%, or at least 40%, or at least 50%, or at least 60%, or at least 70% of the perceived sweetness in the composition.

[0089] In another embodiment, siamenoside I is present in the sweetened composition in an amount between about 100 ppm and 700 ppm of siamenoside I, or, more specifically, between about 100 ppm and about 500 ppm, and even more specifically, about 100 ppm, about 150 ppm, about 200 ppm, about 250 ppm, about 300 ppm, about 350 ppm, about 400 ppm, about 450 ppm, about 500 ppm, about 550 ppm, about 600 ppm, about 650 ppm, or about 700 ppm or more.

[0090] In one embodiment, siamenoside I is present in the sweetened composition in an amount from about 300 ppm to about 400 ppm, more specifically, about 300 ppm, about 320 ppm, about 340 ppm, about 360 ppm, about 380 ppm, or about 400 ppm or more.

[0091] In another embodiment, siamenoside I is present in the sweetened composition in an amount of about 325 ppm, about 350 ppm, or about 375 ppm.

[0092] Any of the sweeteners, additives, and functional ingredients described herein can be used in the sweetened compositions of the present invention. In a particular embodiment, the sweetened composition is a beverage.

[0093] Beverages and beverage products In one embodiment, the sweetened composition is a beverage or beverage product. "Beverage product," as used herein, refers to a ready-to-drink beverage, beverage concentrate, beverage syrup, or powdered beverage. Suitable ready-to-drink beverages include carbonated and non-carbonated beverages. Carbonated beverages include, but are not limited to, frozen carbonated beverages, fortified sparkling drinks, cola, fruit-flavored sparkling drinks (e.g., lemon-lime, orange, grape, strawberry, and pineapple), ginger ale, soft drinks, and root beer. Non-carbonated beverages include, but are not limited to, fruit juices, fruit-flavored juices, juice drinks, nectars, vegetable juices, vegetable-flavored juices, sports drinks, energy drinks, fortified water drinks, vitamin-fortified water, near-water drinks (e.g., water containing natural or artificial flavors), coconut water, tea-type beverages (e.g., black tea, green tea, rooibos tea (red tea), oolong tea), coffee, cocoa drinks, dairy-containing beverages (e.g., dairy drinks, dairy-containing coffee, cafe au lait, milk tea, fruit milk drinks), beverages containing grain extracts, and smoothies.

[0094] In some embodiments, the beverage is a juice beverage that has been modified to remove at least some of the sucrose. In some embodiments, such juices may be modified to remove at least 10%, at least 20%, at least 30%, at least 40%, at least 50%, or more of the sucrose in unmodified juice. In some embodiments, the modification is achieved by filtering such juice to remove the sucrose. In some embodiments, the sucrose in the juice is broken down into fructose and glucose before providing the sweetening compositions described herein.

[0095] Beverage concentrates and beverage syrups are prepared using an initial volume of liquid matrix (e.g., water) and the desired beverage ingredients. A full strength beverage is then prepared by adding an additional volume of water. Powdered beverages are prepared by dry mixing all of the beverage ingredients without the liquid matrix present. A full strength beverage is then prepared by adding the entire volume of water.

[0096] The beverage comprises a matrix, i.e., a base component in which the ingredients (including the compositions of the present invention) are dissolved. In one embodiment, the beverage comprises drinking-quality water as the matrix, such as deionized water, distilled water, reverse osmosis water, carbon-treated water, purified water, demineralized water, and combinations thereof. Additional suitable matrices include, but are not limited to, phosphoric acid, phosphate buffer, citric acid, citrate buffer, and carbon-treated water.

[0097] The beverage or beverage product may further comprise at least one additional sweetener. Any of the sweeteners detailed herein may be used, including natural, unnatural, or synthetic sweeteners.

[0098] In one embodiment, the beverage or beverage product includes a rare sugar as part of the sweetener component or added separately to the beverage. Suitable rare sugars include, but are not limited to, allulose, sorbose, lyxose, ribulose, xylose, xylulose, D-allose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, turanose, and combinations thereof. The rare sugar may be present in the beverage in an amount of about 0.5% to about 3.0%, e.g., about 0.5% to about 2.5%, about 0.5% to about 2.0%, about 0.5% to about 1.5%, about 0.5% to about 1.0%, about 1.0% to about 3.0%, about 1.0% to about 2.5%, about 1.0% to about 2.0%, about 1.0% to about 1.5%, about 2.0% to about 3.0%, and about 2.0% to about 2.5%, etc. In a particular embodiment, the rare sugar is allulose.

[0099] The beverage or beverage product may contain additives, including, but not limited to, carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts including organic acid salts and organic base salts, inorganic salts, bitter compounds, caffeine, flavors and flavor components, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, bulking agents, juices, dairy products, grain and other plant extracts, flavonoids, alcohols, polymers, and combinations thereof. Any suitable additive described herein may be used.

[0100] The beverage or beverage product may contain one or more of the functional ingredients detailed above. Functional ingredients include, but are not limited to, vitamins, minerals, antioxidants, preservatives, glucosamine, polyphenols, and combinations thereof. Any suitable functional ingredient described herein may be used.

[0101] For example, it is contemplated that the pH of a sweetened composition, such as a beverage, does not substantially affect or adversely affect the taste of the sweetener. Non-limiting examples of the pH range of a beverage can be from about 1.8 to about 10. In one embodiment, the pH of the beverage is about 4. In another embodiment, the pH of the beverage is less than about 4. In particular embodiments, the pH of the beverage is less than about 3.8, less than about 3.6, less than about 3.4, less than about 3.2, less than about 3.0, less than about 2.8, less than about 2.6, less than about 2.4, or less than about 2.2. In other embodiments, the pH of the beverage is about 3.8, about 3.6, about 3.4, about 3.2, about 3.0, about 2.8, about 2.6, about 2.4, or about 2.2 or less.

[0102] The titratable acidity of the beverage can range, for example, from about 0.01 to about 1.0% by weight of the beverage.

[0103] In one embodiment, the sparkling beverage product has an acidity of from about 0.01 to about 1.0% by weight of the beverage, such as from about 0.05% to about 0.25% by weight of the beverage.

[0104] Carbonation of the sparkling beverage product may range from 0 to about 2% (w / w), for example, from about 0.1 to about 1.0% (w / w) carbon dioxide or its equivalent.

[0105] The beverage may or may not contain caffeine.

[0106] The temperature of the beverage may range, for example, from about 4°C to about 100°C, such as from about 4°C to about 25°C.

[0107] The calorie content of beverages can vary. The beverage can be a full-calorie beverage, having up to about 120 calories per 8 ounce serving. The beverage can be a medium-calorie beverage, having up to about 60 calories per 8 ounce serving. The beverage can be a low-calorie beverage, having up to about 40 calories per 8 ounce serving. The beverage can be a zero-calorie beverage, having less than about 5 calories per 8 ounce serving.

[0108] In a particular embodiment, the sweetened composition is a cola beverage. In one embodiment, the cola beverage further comprises caffeine. The cola beverage can be a low-calorie, medium-calorie, or zero-calorie beverage.

[0109] In a particular embodiment, the sweetened composition is a citrus beverage.

[0110] In some embodiments, the cola beverage further comprises allulose and / or erythritol.

[0111] The beverage may optionally include additives, functional ingredients, and combinations thereof, as described herein. Any of the additives and / or functional ingredients described above may be present in the consumable product.

[0112] The beverage or beverage product may further contain one or more other additives. In some embodiments, the beverage or beverage product contains additives including, but not limited to, carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts including organic acid salts and organic base salts, inorganic salts, bitter compounds, flavors and flavor components, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, bulking agents, gums, antioxidants, colorants, flavonoids, alcohols, polymers, and combinations thereof. In some embodiments, the additives act to improve the taste and flavor profile over time and provide a taste similar to sucrose.

[0113] In one embodiment, the consumable further comprises one or more polyols. The term "polyol," as used herein, refers to a molecule containing two or more hydroxyl groups. Polyols can be diols, triols, or tetraols, containing two, three, and four hydroxyl groups, respectively. Polyols can also contain five or more hydroxyl groups, such as pentaols, hexaols, and heptaols, containing five, six, or seven hydroxyl groups, respectively. Furthermore, polyols can be sugar alcohols, polyhydric alcohols, or polyalcohols, which are reduced forms of carbohydrates, in which the carbonyl group (aldehyde or ketone, reducing sugar) has been reduced to a primary or secondary hydroxyl group.

[0114] Non-limiting examples of polyols in some embodiments include maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin), threitol, galactitol, palatinose, reduced isomaltooligosaccharides, reduced xylooligosaccharides, reduced gentiooligosaccharides, reduced maltose syrup, reduced glucose syrup, and sugar alcohols, or any other carbohydrate that can be reduced without adversely affecting taste.

[0115] Suitable amino acid additives include, but are not limited to, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, arabinose, trans-4-hydroxyproline, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (α-, β-, and / or δ-isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine, and salt forms thereof, such as sodium or potassium salts or acid salts. The amino acid additives may be in the D- or L-configuration and may be mono-, di-, or tri-forms of the same or different amino acids. Furthermore, the amino acids may be α-, β-, γ-, and / or δ-isomers, where appropriate. Combinations of the above amino acids and their corresponding salts (e.g., their sodium, potassium, calcium, magnesium, or other alkali or alkaline earth metal salts, or acid salts) are also suitable additives in some embodiments. Amino acids can be natural or synthetic. Amino acids can also be modified. A modified amino acid refers to any amino acid in which at least one atom has been added, removed, substituted, or a combination thereof (e.g., an N-alkyl amino acid, an N-acyl amino acid, or an N-methyl amino acid). Non-limiting examples of modified amino acids include amino acid derivatives such as trimethylglycine, N-methyl-glycine, and N-methyl-alanine. As used herein, modified amino acids encompass both modified and unmodified amino acids. As used herein, amino acids also encompass both peptides and polypeptides (e.g., dipeptides, tripeptides, tetrapeptides, and pentapeptides), such as glutathione and L-alanyl-L-glutamine.Suitable amino acid additives include poly-L-aspartic acid, poly-L-lysine (e.g., poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g., poly-L-α-ornithine or poly-L-ε-ornithine), poly-L-arginine, other polymeric forms of amino acids, and their salt forms (e.g., calcium, potassium, sodium, or magnesium salts, e.g., monosodium L-glutamate). Polyamino acid additives may also be in the D- or L-configuration. Furthermore, polyamino acids may be α-, β-, γ-, δ-, and ε-isomers, where appropriate. Combinations of the above polyamino acids and their corresponding salts (e.g., their sodium, potassium, calcium, magnesium, or other alkali or alkaline earth metal salts, or acid salts) are also suitable additives in some embodiments. The polyamino acids described herein may also include copolymers of different amino acids. Polyamino acids may be natural or synthetic. Polyamino acids may also be modified such that at least one atom is added, removed, substituted, or a combination thereof (e.g., N-alkyl polyamino acids or N-acyl polyamino acids). As used herein, polyamino acids encompass both modified and unmodified polyamino acids. For example, modified polyamino acids include, but are not limited to, polyamino acids of various molecular weights (MW), such as poly-L-α-lysine with a MW of 1,500, 6,000, 25,200, 63,000, 83,000, or 300,000.

[0116] Suitable sugar acid additives include, but are not limited to, aldonic acid, uronic acid, aldaric acid, alginic acid, gluconic acid, glucuronic acid, glucaric acid, galactaric acid, galacturonic acid, and salts thereof (e.g., sodium salts, potassium salts, calcium salts, magnesium salts or other physiologically acceptable salts), and combinations thereof.

[0117] Suitable nucleotide additives include, but are not limited to, inosine monophosphate ("IMP"), guanosine monophosphate ("GMP"), adenosine monophosphate ("AMP"), cytosine monophosphate (CMP), uracil monophosphate (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosine triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, alkali or alkaline earth metal salts thereof, and combinations thereof. The nucleotides described herein may also include nucleotide-related additives, such as nucleosides or nucleic acid bases (e.g., guanine, cytosine, adenine, thymine, uracil), etc.

[0118] Suitable organic acid additives include any compound containing a -COOH moiety, such as C2-C30 carboxylic acids, substituted hydroxyl C2-C30 carboxylic acids, butyric acid (ethyl ester), substituted butyric acid (ethyl ester), benzoic acid, substituted benzoic acids (e.g., 2,4-dihydroxybenzoic acid), substituted cinnamic acids, hydroxy acids, substituted hydroxybenzoic acids, anisic acid, substituted cyclohexyl carboxylic acids, tannic acid, aconitic acid, lactic acid, tartaric acid, citric acid, isocitric acid, gluconic acid, glucoheptonic acid, adipic acid, hydroxycitric acid, malic acid, fruit acids, and the like. Acids (a blend of malic, fumaric, and tartaric acids), fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, caffeic acid, bile acids, acetic acid, ascorbic acid, alginic acid, erythorbic acid, polyglutamic acid, glucono-delta-lactone, and alkali or alkaline earth metal salt derivatives thereof. Additionally, the organic acid additives can be in either the D- or L-configuration.

[0119] Suitable salts of organic acid additives include, but are not limited to, sodium, calcium, potassium, and magnesium salts of all organic acids, such as citric acid, malic acid, tartaric acid, fumaric acid, lactic acid (e.g., sodium lactate), alginic acid (e.g., sodium alginate), ascorbic acid (e.g., sodium ascorbate), benzoic acid (e.g., sodium benzoate or potassium benzoate), sorbic acid, and adipic acid. The described examples of organic acid additives may optionally be substituted with at least one group selected from hydrogen, alkyl, alkenyl, alkynyl, halo, haloalkyl, carboxyl, acyl, acyloxy, amino, amido, carboxyl derivatives, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, thiol, imine, sulfonyl, sulfenyl, sulfinyl, sulfamyl, carboxalkoxy, carboxamido, phosphonyl, phosphinyl, phosphoryl, phosphino, thioester, thioether, acid anhydride, oximino, hydrazino, carbamyl, phosphor, or phosphonato. In certain embodiments, the organic acid additive is present in the sweetener composition in an amount effective to provide a concentration of from about 10 ppm to about 5,000 ppm when present in a consumable product, such as a beverage.

[0120] Suitable inorganic acid additives include, but are not limited to, phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate, and alkali or alkaline earth metal salts thereof (e.g., inositol hexaphosphate Mg / Ca).

[0121] Suitable bitter compound additives include, but are not limited to, caffeine, quinine, urea, bitter orange oil, naringin, cassia, and salts thereof.

[0122] Suitable flavorings and flavoring ingredient additives include, but are not limited to, vanillin, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, viridiflorol, almond, menthol (including mint-free menthol), grape skin extract, and grape seed extract. "Flavoring agent" and "flavoring ingredient" are synonymous and can include natural or synthetic substances or combinations thereof. Flavoring also includes any other substance that imparts flavor and can include natural or non-natural (synthetic) substances that are safe for humans or animals when used within generally acceptable limits. Non-limiting examples of proprietary flavorings include Doehler TM Natural Flavoring Sweetness Enhancer K14323(Doehler TM , Darmstadt, Germany), Symrise TM Natural Flavor Mask for Sweeteners 161453 and 164126(Symrise TM , Holzminden, Germany), Natural Advantage TM Bitterness Blockers 1, 2, 9 and 10(Natural Advantage TM , Freehold, New Jersey, USA), and Sucramask TM (Creative Research Management, Stockton, California, USA).

[0123] Suitable polymeric additives include chitosan, pectin, pectinic acid, pectinic acid, polyuronic acid, polygalacturonic acid, starch, food hydrocolloids or crude extracts thereof (e.g., acacia senegal gum (Fibergum TM), acacia seyal gum, carrageenan), poly-L-lysine (e.g., poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g., poly-L-α-ornithine or poly-L-ε-ornithine), polypropylene glycol, polyethylene glycol, poly(ethylene glycol methyl ether), polyarginine, polyaspartic acid, polyglutamic acid, polyethyleneimine, alginic acid, sodium alginate, propylene glycol alginate, and sodium polyethylene glycol alginate, sodium hexametaphosphate and its salts, and other cationic and anionic polymers.

[0124] Suitable protein or protein hydrolysate additives include, but are not limited to, bovine serum albumin (BSA), whey protein (including fractions or concentrates thereof, such as 90% instant whey protein isolate, 34% whey protein, 50% hydrolyzed whey protein, and 80% whey protein concentrate), soluble rice protein, soy protein, protein isolate, protein hydrolysate, reaction products of protein hydrolysates, glycoproteins, and / or proteoglycans containing amino acids (e.g., glycine, alanine, serine, threonine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxyproline, etc.), collagen (e.g., gelatin), partially hydrolyzed collagen (e.g., hydrolyzed fish collagen), and collagen hydrolysates (e.g., porcine collagen hydrolysate).

[0125] Suitable surfactant additives include, but are not limited to, polysorbates (e.g., polyoxyethylene sorbitan monooleate (polysorbate 80), polysorbate 20, polysorbate 60), sodium dodecylbenzenesulfonate, dioctyl sulfosuccinate or sodium dioctyl sulfosuccinate, sodium dodecyl sulfate, cetylpyridinium chloride (hexadecylpyridinium chloride), hexadecyltrimethylammonium bromide, sodium cholate, carbamoyl, choline chloride, sodium glycocholate, sodium taurodeoxycholate, lauric arginate, sodium stearoyl lactylate, sodium taurocholate, lecithin, sucrose oleate, sucrose stearate, sucrose palmitate, sucrose laurate, and other emulsifiers.

[0126] Suitable flavonoid additives are classified as flavonols, flavones, flavanones, flavan-3-ols, isoflavones, or anthocyanidins. Non-limiting examples of flavonoid additives include catechins (e.g., Polyphenone, TM 60. Polyphenon TM 30, and Polyphenon TM 25 (Mitsui Norin Co., Ltd., Japan) and other green tea extracts), polyphenols, rutin (e.g., enzyme-modified rutin, Sammelin TM AO (San-fi Gen FFI, Inc., Osaka, Japan), neohesperidin, naringin, neohesperidin dihydrochalcone, and the like.

[0127] Suitable alcohol additives include, but are not limited to, ethanol. In certain embodiments, the alcohol additive is present in the consumable at a concentration of about 625 ppm to about 10,000 ppm.

[0128] Suitable astringent compound additives include, but are not limited to, tannic acid, europium chloride (EuCl), gadolinium chloride (GdCl), terbium chloride (TbCl), alum, tannic acid, and polyphenols (e.g., tea polyphenols). The astringent additive is present in the sweetened composition at a concentration of from about 10 ppm to about 5,000 ppm.

[0129] In some embodiments, the beverage has the same sweetness as a beverage sweetened with at least about 250 ppm Reb M, more specifically, at least about 250 ppm of at least 75% Reb M (i.e., Reb M has at least 75% purity / constitutes at least 75% by weight of the mixture (e.g., steviol glycoside mixture or stevia extract)). Sweetness may be measured in sucrose equivalent units.

[0130] In some embodiments, the beverage has the same sweetness as a beverage sweetened with at least about 400 ppm Reb M, more specifically, at least about 400 ppm of at least 75% Reb M (i.e., Reb M has at least 75% purity / constitutes at least 75% by weight of the mixture (e.g., steviol glycoside mixture or stevia extract)). Sweetness may be measured in sucrose equivalent units.

[0131] In one embodiment, the beverage has the same sweetness as a beverage sweetened with about 250 ppm of at least 80% Reb M (i.e., Reb M is at least 80% pure / constitutes at least 80% by weight of the mixture (e.g., steviol glycoside mixture or stevia extract)).

[0132] In some embodiments, the beverage has the same sweetness as a beverage sweetened with at least about 290 ppm Reb M, more specifically, at least about 290 ppm, or at least 80% Reb M.

[0133] In some embodiments, the beverage has the same sweetness as a beverage sweetened with at least about 400 ppm Reb M, more specifically, at least about 290 ppm, or at least 80% Reb M.

[0134] In one embodiment, the beverage has the same sweetness as a beverage sweetened with about 250 ppm of at least 80% Reb M (i.e., Reb M is at least 80% pure / constitutes at least 90% by weight of the mixture (e.g., steviol glycoside mixture or stevia extract)).

[0135] In some embodiments, the beverage has the same sweetness as a beverage sweetened with at least about 290 ppm Reb M, more specifically, at least about 290 ppm of at least 90% Reb M.

[0136] In some embodiments, the beverage has the same sweetness as a beverage sweetened with at least about 400 ppm Reb M, more specifically, at least about 290 ppm, or at least 90% Reb M.

[0137] In some embodiments, the beverage comprises a blend of siamenoside I and at least one other sweetener (e.g., a natural high-potency sweetener), wherein the total blend concentration is less than about 400 ppm, and the beverage has the same sweetness as a beverage sweetened with at least about 250 ppm Reb M, more specifically, at least 75% of at least about 250 ppm Reb M.

[0138] In some embodiments, the beverage comprises a blend of siamenoside I and at least one other sweetener (e.g., a natural high-potency sweetener), wherein the total blend concentration is less than about 400 ppm, and the beverage has the same sweetness as a beverage sweetened with at least about 400 ppm Reb M, more specifically, at least 75% of at least about 250 ppm Reb M.

[0139] In some embodiments, the beverage comprises a blend of siamenoside I and at least one other sweetener (e.g., a natural high-potency sweetener), wherein the total blend concentration is less than about 400 ppm, and the beverage has the same sweetness as a beverage sweetened with at least about 250 ppm Reb M, more specifically, at least 80% of at least about 250 ppm Reb M.

[0140] In some embodiments, the beverage comprises a blend of siamenoside I and at least one other sweetener (e.g., a natural high-potency sweetener), wherein the total blend concentration is less than about 400 ppm, and the beverage has the same sweetness as a beverage sweetened with at least about 400 ppm Reb M, more specifically, at least about 250 ppm, at least 80% of reb M.

[0141] In some embodiments, the beverage comprises a blend of siamenoside I and at least one other sweetener (e.g., a natural high-potency sweetener), wherein the total blend concentration is less than about 400 ppm, and the beverage has the same sweetness as a beverage sweetened with at least about 250 ppm Reb M, more specifically, at least 90% of at least about 250 ppm Reb M.

[0142] In some embodiments, the beverage comprises a blend of siamenoside I and at least one other sweetener (e.g., a natural high-potency sweetener), wherein the total blend concentration is less than about 400 ppm, and the beverage has the same sweetness as a beverage sweetened with at least about 400 ppm Reb M, more specifically, at least about 250 ppm, at least 90% of reb M.

[0143] In some embodiments, the beverage comprises a blend of siamenoside I and at least one other sweetener (e.g., a natural high-potency sweetener), wherein the total blend concentration is less than about 500 ppm, less than about 475 ppm, less than about 450 ppm, less than about 400 ppm, less than about 380 ppm, less than about 350 ppm, or less than about 300 ppm.

[0144] In some embodiments, the beverage comprises a blend of siamenoside I and at least one other sweetener (e.g., a natural high-potency sweetener), wherein the total blend concentration is about 5% lower than the concentration of Reb M required to provide a beverage with the same sweetness, more specifically, about 10% lower, about 15% lower, about 20% lower, about 25% lower, or about 30% lower than the concentration of Reb M required to provide a beverage with the same sweetness.

[0145] In certain embodiments, the beverage comprises a blend of siamenoside I and at least one other sweetener (e.g., a natural high-potency sweetener), wherein the total blend concentration is about 5% lower than the concentration of Reb M required to provide a beverage with the same sweetness, and more specifically, about 10%, about 15%, about 20%, about 25%, or about 30% lower than the concentration of at least 75% Reb M (e.g., RebM80, RebM90, RebM95) required to provide a beverage with the same sweetness.

[0146] In some embodiments, the beverage has the same sweetness as a beverage sweetened with at least about 250 ppm Reb A, more specifically, at least about 250 ppm of at least 75% Reb A (i.e., Reb M has at least 75% purity / constitutes at least 75% by weight of the mixture (e.g., steviol glycoside mixture or Stevia extract)). Sweetness may be measured in sucrose equivalent units.

[0147] In some embodiments, the beverage has the same sweetness as a beverage sweetened with at least about 400 ppm Reb A, more specifically, at least about 400 ppm of at least 75% Reb A (i.e., Reb A has at least 75% purity / constitutes at least 75% by weight of the mixture (e.g., steviol glycoside mixture or stevia extract)). Sweetness may be measured in sucrose equivalent units.

[0148] In one embodiment, the beverage has the same sweetness as a beverage sweetened with about 250 ppm of at least 80% Reb A (i.e., Reb M is at least 80% pure / constitutes at least 80% by weight of the mixture (e.g., steviol glycoside mixture or stevia extract)).

[0149] In one embodiment, the beverage has the same sweetness as a beverage sweetened with about 400 ppm of at least 80% Reb A (i.e., Reb M has a purity of at least 80% / constitutes at least 80% by weight of the mixture (e.g., steviol glycoside mixture or stevia extract)).

[0150] In another embodiment, the beverage has the same sweetness as a beverage sweetened with about 250 ppm of at least 90% Reb A (i.e., Reb M is at least 80% pure / constitutes at least 80% by weight of the mixture (e.g., steviol glycoside mixture or stevia extract)).

[0151] In another embodiment, the beverage has the same sweetness as a beverage sweetened with about 400 ppm of at least 90% Reb A (i.e., Reb M has a purity of at least 80% / constitutes at least 80% by weight of the mixture (e.g., steviol glycoside mixture or stevia extract)).

[0152] In some embodiments, the beverage comprises a blend of siamenoside I and at least one other sweetener (e.g., a natural high-intensity sweetener), wherein the total blend concentration is about 5% lower than the concentration of RebA required to provide a beverage with the same sweetness, more specifically, about 10% lower, about 15% lower, about 20% lower, about 25% lower, or about 30% lower than the concentration of RebA required to provide a beverage with the same sweetness.

[0153] In certain embodiments, the beverage comprises a blend of siamenoside I and at least one other sweetener (e.g., a natural high-intensity sweetener), wherein the total blend concentration is about 5% lower than the concentration of Reb A required to provide a beverage with the same sweetness, and more specifically, about 10%, about 15%, about 20%, about 25%, or about 30% lower than the concentration of at least 75% Reb A (e.g., RebA80, RebA90, RebA95) required to provide a beverage with the same sweetness.

[0154] Methods for Improving Temporal and / or Flavor Profiles A method for imparting a sugar-like temporal profile, flavor profile, or both with a sweetener composition includes combining the sweetener composition with siamenoside I or a sweetener composition of the present invention, i.e., a sweetener composition containing siamenoside I.

[0155] The method can further include the addition of other sweeteners, additives, functional ingredients, and combinations thereof. Any sweetener, additive, or functional ingredient detailed herein can be used.

[0156] As used herein, "sugar-like" characteristics include any characteristics similar to sucrose, including, but not limited to, maximum response, flavor profile, temporal profile, adaptation behavior, mouthfeel, concentration / response function, tastant / and flavor / sweet interactions, spatial pattern selectivity, and temperature effect.

[0157] The flavor profile of a sweetener is a quantitative profile of the relative intensities of all of its displayed taste attributes. Such a profile is often plotted as a histogram or radar plot.

[0158] These characteristics are measures by which the taste of sucrose differs from the taste of siamenoside I. However, among these, the flavor profile and the temporal profile are particularly important. In a single tasting of a sweetened food or beverage, the differences observed between sucrose and siamenoside I can be significant: (1) the differences in the attributes that make up the sweetener's flavor profile, and (2) the differences in the rate of sweetness onset and dissipation that make up the sweetener's temporal profile.

[0159] Whether a composition has a more sugar-like taste is determined by a trained sensory panel, who tastes a composition containing sugar and a composition containing siamenoside I (both with and without additives) and provides their impression of the similarity of the characteristics of the sweetener composition (both with and without additives) to the characteristics of the composition containing sugar. Suitable procedures for determining whether a composition has a more sugar-like taste are described in the embodiments set forth herein below.

[0160] In certain embodiments, a panel of assessors is used to measure the reduction in sweetness linger. Briefly, a panel of assessors (usually 8-12 people) is trained to evaluate sweetness perception and measure sweetness at several time points, from when the sample is first placed in the mouth to 3 minutes after spitting out. Statistical analysis is used to compare the results between samples containing additives and samples without additives. A decrease in the score measured after the sample has left the mouth indicates a decrease in sweetness perception.

[0161] The panel of assessors may be trained using procedures well known to those skilled in the art. In certain embodiments, the panel of assessors is trained by Spectrum TM Descriptive Analysis Method((Meilgaard et al, Sensory Evaluation Techniques, 3 rd(Edition, Chapter 11). Desirably, the focus of the training should be on the recognition and measurement of basic tastes, particularly sweetness. To ensure accuracy and reproducibility of results, each assessor should repeat the measurement of sweetness linger reduction about three to about five times per sample, taking at least a five-minute break between each repeat and / or each sample, and rinsing thoroughly with water to clear the mouth.

[0162] Generally, the sweetness measurement method involves placing a 10 mL sample in the mouth, holding the sample in the mouth for 5 seconds, gently swirling the sample around in the mouth, scoring the perceived sweetness intensity at 5 seconds, spitting out the sample (without swallowing), rinsing with a mouthful of water (e.g., vigorously moving the water around in the mouth as with mouthwash), spitting out the rinse water, scoring the perceived sweetness intensity immediately after spitting out the rinse water, waiting 45 seconds, identifying the point at which the sweetness intensity is greatest during this 45-second wait and scoring the sweetness intensity at that time (moving the mouth normally and swallowing if necessary), scoring the sweetness intensity after another 10 seconds, scoring the sweetness intensity after another 60 seconds (a total of 120 seconds after rinsing), and scoring the sweetness intensity after another 60 seconds (a total of 180 seconds after rinsing). A 5-minute break is taken between samples, and the mouth is thoroughly rinsed with water to cleanse.

[0163] In certain embodiments, the beverages of the present invention have advantageous taste characteristics. In one embodiment, the beverage has less of a licorice flavor than a beverage sweetened with the same amount of LGH extract or mogroside V.

[0164] In certain embodiments, the beverage has at least about 5% less licorice flavor, or, more specifically, at least about 10%, at least about 15%, or at least about 20% less licorice flavor than a beverage sweetened with the same amount of LHG extract or mogroside V.

[0165] In another embodiment, the beverage has a less bitter taste than a beverage sweetened with the same amount of LHG extract or the same amount of mogroside V.

[0166] In certain embodiments, the beverage has at least about 5% less bitter flavor, or, more specifically, at least about 10%, at least about 15%, or at least about 20% less bitter flavor than a beverage sweetened with the same amount of LHG extract or mogroside V.

[0167] In a further embodiment, the beverage has a better mouthfeel than a beverage sweetened with the same amount of LHG extract or the same amount of mogroside V.

[0168] In certain embodiments, the mouthfeel of the beverage is improved by at least about 5% compared to the mouthfeel of a beverage sweetened with the same amount of LHG extract or mogroside V, or, more specifically, the mouthfeel is improved by at least about 10%, at least about 15%, or at least about 20%.

[0169] In yet a further embodiment, the beverage has the same sweetness as a beverage sweetened with at least 80% Reb M at 290 ppm.

[0170] Edible gel mix and edible gel composition In one embodiment, the sweetened composition is an edible gel or edible gel mix. An edible gel is a gel that can be eaten. Non-limiting examples of edible gel compositions for use in certain embodiments include gel desserts, puddings, jellies, pastes, trifles, aspic, marshmallows, gummy candies, and the like. An edible gel mix is ​​generally a powdered or granular solid to which a fluid can be added to form the edible gel composition. Non-limiting examples of fluids for use in certain embodiments include water, dairy fluids, dairy-like fluids, juices, alcohol, alcoholic beverages, and combinations thereof. Non-limiting examples of dairy fluids that may be used in certain embodiments include milk, cultured milk, cream, fluid whey, and mixtures thereof. Non-limiting examples of dairy-like fluids that may be used in certain embodiments include, for example, soy milk and non-dairy coffee creamer.

[0171] confectionery In one embodiment, the sweetened composition is a confectionery. As referred to herein, "confectionery" can mean sugar confectionery, candy, confectionery, or similar terms. Confectionery generally comprises a base composition component and a sweetener component. According to certain embodiments of the present invention, confectionery includes desserts such as yogurt, jelly, drinking jelly, pudding, bavarois, blancmange, cakes, brownies, mousse, and other sweet foods eaten at teatime or after meals; frozen foods; cold confectionery, e.g., ice cream types such as ice cream, ice milk, and lacto ice cream, and ice confectionery such as sorbet and dessert ice cream; general confectionery, e.g., baked or steamed confectionery such as crackers, biscuits, bean paste-filled buns, halva, and alfafois; rice cakes and rice crackers; tableware; chewing gum, hard candy, sweets, etc. common sugar confectioneries such as jelly beans, mints, nougat candy, jelly beans, fudge, toffee, taffy, Swiss milk tablets, licorice candy, chocolate, gelatin candy, marshmallows, marzipan, divinity, cotton candy, etc.; sauces including fruit flavored sauces, chocolate sauce, etc.; edible gels; creams including buttercream, flour paste, whipped cream, etc.; jams including strawberry jam, marmalade, etc.; and bread or other starch products including sweet bread, etc., and combinations thereof.

[0172] seasoning composition In one embodiment, the sweetened composition is a condiment composition. Condiment, as used herein, is a composition used to enhance or improve the flavor of a food or beverage. Non-limiting examples of condiments include ketchup, mustard, barbecue sauce, butter, chili sauce, chutney, cocktail sauce, curry, dips, fish sauce, horseradish, hot sauce, jelly, jam, marmalade, or preserves, mayonnaise, peanut butter, condiments, remoulade, salad dressing, salsa, sauerkraut, soy sauce, steak sauce, syrup, tartar sauce, and Worcestershire sauce. Seasoning bases generally comprise a mixture of various ingredients, non-limiting examples of which include a vehicle (e.g., water and vinegar); spices or seasonings (e.g., salt, pepper, garlic, mustard seeds, onion, paprika, turmeric, and combinations thereof); fruits, vegetables, or products thereof (e.g., tomatoes or tomato-based products (pastes, purees), fruit juices, fruit juice peels, and combinations thereof); oils or oil emulsions, particularly vegetable oils; thickeners (e.g., xanthan gum, food starches, other hydrocolloids, and combinations thereof); and emulsifiers (e.g., egg yolk solids, proteins, gum arabic, carob gum, guar gum, karaya gum, tragacanth gum, carrageenan, pectin, propylene glycol esters of alginic acid, sodium carboxymethylcellulose, polysorbates, and combinations thereof). Recipes for seasoning bases and methods for making seasonings are well known to those skilled in the art.

[0173] Chewing gum composition In one embodiment, the sweetened composition is a chewing gum composition. Chewing gum compositions generally include a water-soluble portion and a water-insoluble chewable gum base portion. The water-soluble portion dissipates over a period of time during chewing, along with some of the flavoring agents, while the insoluble gum base portion remains in the mouth. The insoluble gum base generally determines whether the gum is considered chewing gum, bubble gum, or functional gum.

[0174] Flavoring agents may be used in either the insoluble gum base or the soluble portion of the chewing gum composition. Such flavoring agents may be natural or artificial. In certain embodiments, flavoring agents include plant- or fruit-derived oils, such as peppermint oil, spearmint oil, other mint oils, clove oil, cinnamon oil, wintergreen oil, bay leaf oil, thyme oil, cedar leaf oil, nutmeg, allspice oil, sage oil, mace oil, and almond oil. In another specific embodiment, flavoring agents include plant extracts or fruit essences such as apple, banana, melon, pear, peach, grape, strawberry, raspberry, cherry, plum, pineapple, apricot, and mixtures thereof. In yet another specific embodiment, flavoring agents include citrus flavors such as lemon, lime, orange, tangerine, grapefruit, citron, or kumquat extracts, essences, or oils.

[0175] cereal composition In one embodiment, the sweetened composition is a grain composition. Grain compositions are typically eaten as either a main meal or a snack. Non-limiting examples of grain compositions for use in certain embodiments include instant cereals and hot cereals. Instant cereals are grains that can be consumed by the consumer without further processing (i.e., cooking). Examples of instant cereals include breakfast cereals and snack bars. Breakfast cereals are typically processed to produce shredded, flaked, puffed, or extruded forms. Breakfast cereals are typically eaten cold and are often mixed with milk and / or fruit. Snack bars include, for example, energy bars, rice cakes, granola bars, and nutrition bars. Hot cereals are typically cooked, usually with either milk or water, before eating. Non-limiting examples of hot cereals include grits, porridge, polenta, rice, and rolled oats.

[0176] Grain compositions generally include at least one grain component. As used herein, the term "grain component" refers to materials such as whole or partial grains, whole or partial seeds, and whole or partial grasses. Non-limiting examples of grain components for use in particular embodiments include corn, wheat, rice, barley, bran, bran endosperm, bulgur, soghum, millet, oats, rye, triticale, buckwheat, fonio, quinoa, beans, soybeans, amaranth, teff, spelt, and kaniwa.

[0177] baked foods In one embodiment, the sweetened composition is a baked good. "Baked goods," as used herein, include ready-to-eat products, as well as baked goods, flours, and mixes that require preparation before eating. Non-limiting examples of baked goods include cakes, crackers, cookies, brownies, muffins, rolls, bagels, donuts, strudels, pastries, croissants, biscuits, breads, bread products, and round buns.

[0178] Baked goods according to certain embodiments of the present invention generally include a combination of sweetener, water, fat, and a leavening agent. Baked goods made according to many embodiments of the present invention also contain flour to form a dough or batter.

[0179] According to certain embodiments of the present invention, the leavening agent may comprise a chemical leavening agent or a yeast leavening agent. Non-limiting examples of chemical leavening agents suitable for use in certain embodiments of the present invention include baking soda (e.g., sodium bicarbonate, potassium bicarbonate, or aluminum bicarbonate), baking acids (e.g., sodium aluminum phosphate, monocalcium phosphate, or dicalcium phosphate), and combinations thereof.

[0180] Dairy products In one embodiment, the sweetened composition is a dairy product. Dairy products suitable for use in the present invention and methods for producing dairy products are well known to those skilled in the art. Dairy product, as used herein, includes milk or food products produced from milk. Non-limiting examples of dairy products suitable for use in embodiments of this invention include milk, milk cream, sour cream, crème fraîche, buttermilk, cultured buttermilk, milk powder, condensed milk, evaporated milk, butter, cheese, cottage cheese, cream cheese, yogurt, ice cream, frozen custard, frozen yogurt, gelato, vla, piima, filmjölk, kaymak, kefir, viili, koumiss, airag, ice milk, casein, ayran, lassi, khoa, or combinations thereof. Dairy products can be produced by conventional means or can be filtered or further modified to adjust taste characteristics. In some embodiments, the dairy product may be a liquid dairy product from which one or more carbohydrate sugars (lactose or its breakdown products galactose or glucose) have been reduced or substantially eliminated compared to the milk prior to such processing and supplemented with a sweetening composition described herein. The carbohydrate reduction may be about 5%, or about 10%, or about 20%, or about 50%, or about 70%, or more, compared to raw milk.

[0181] According to certain embodiments of the present invention, the dairy composition may also contain other additives. Non-limiting examples of suitable additives include sweeteners and flavors such as chocolate, strawberry, and banana. Certain embodiments of the dairy compositions provided herein may also contain additional nutritional supplements, such as vitamins (e.g., vitamin D) and minerals (e.g., calcium), to improve the nutritional composition of the milk.

[0182] Tabletop sweetener composition In one embodiment, the sweetened composition is a tabletop sweetener. The tabletop sweetener may further comprise at least one bulking agent, additive, anti-caking agent, functional ingredient, or combination thereof.

[0183] Suitable "bulking agents" include, but are not limited to, maltodextrin (10DE, 18DE, or 5DE), corn syrup solids (20 or 36DE), sucrose, fructose, glucose, invert sugar, sorbitol, xylose, ribulose, mannose, xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomalt, maltose, tagatose, lactose, inulin, glycerol, propylene glycol, polyols, polydextrose, fructooligosaccharides, cellulose and cellulose derivatives, and the like, and mixtures thereof. Furthermore, in accordance with yet another embodiment of the present invention, granulated sugar (sucrose) or other caloric sweeteners, such as crystalline fructose, other carbohydrates, or sugar alcohols, may be used as bulking agents because they provide good content uniformity without adding significant calories.

[0184] As used herein, the terms "anti-caking agent" and "flow agent" refer to any composition that aids in content uniformity and uniform dissolution. According to certain embodiments, non-limiting examples of anti-caking agents include cream of tartar, calcium silicate, silicon dioxide, microcrystalline cellulose (Avicel, FMC BioPolymer, Philadelphia, Pennsylvania), and tricalcium phosphate. In one embodiment, the anti-caking agent is present in the tabletop sweetener composition in an amount of about 0.001 to about 3% by weight of the tabletop sweetener composition.

[0185] The tabletop sweetener composition can be packaged in any form known in the art, including, but not limited to, powder form, granular form, packets, tablets, sachets, pellets, cubes, solids, and liquids.

[0186] In one embodiment, the tabletop sweetener composition is a single-serving (fixed-portion) packet containing a dry blend. Dry blend formulations generally may comprise powders or granules. While the tabletop sweetener composition can be packaged in packets of any size, an illustrative, non-limiting example of a conventional fixed-portion tabletop sweetener packet is approximately 2.5 inches by 1.5 inches and holds about 1 gram of sweetener composition with a sweetness equivalent to two teaspoons of granulated sugar (about 8 g). In certain embodiments, the dry blend tabletop sweetener formulation may contain between about 1% (w / w) and about 10% (w / w) of sweetener.

[0187] Tabletop sweetener compositions may also be embodied in liquid form, where the compositions of the present invention are combined with a liquid carrier. Suitable non-limiting examples of carriers for liquid tabletop sweeteners include water, alcohol, polyol, glycerin base or citrate base dissolved in water, and mixtures thereof. The sweetness equivalent of a tabletop sweetener composition for any of the forms described herein or known in the art can be varied to achieve a desired sweetness profile. For example, a tabletop sweetener composition may contain a sweetness comparable to the same amount of standard sugar. In another embodiment, a tabletop sweetener composition may contain up to 100 times the sweetness of the same amount of sugar. In another embodiment, a tabletop sweetener composition may contain up to 90, 80, 70, 60, 50, 40, 30, 20, 10, 9, 8, 7, 6, 5, 4, 3, and 2 times the sweetness of the same amount of sugar.

[0188] delivery system The siamenoside I and sweetener compositions containing siamenoside I can also be formulated into various delivery systems with improved ease of handling and dissolution rate. Non-limiting examples of suitable delivery systems include sweetener compositions co-crystallized with sugar or polyol, agglomerated sweetener compositions, compressed sweetener compositions, dry sweetener compositions, particulate sweetener compositions, spheronized sweetener compositions, granular sweetener compositions, and liquid sweetener compositions. [Example]

[0189] Example Example 1: Sensory evaluation of beverages containing siamenoside I Sensory evaluation of siamenoside I was completed in various beverages as detailed herein.

[0190] Simulated beverage: 500 ppm of siamenoside I was tasted separately in citrate buffer (pH 3.2) and phosphate buffer (pH 2.6) and compared against equivalent solutions of RebM90 (RebM with at least 90% purity) and various other sweeteners.

[0191] The RebM90 solution was the sweetest, and the mogroside V solution was the least sweet. 500 ppm mogroside V had a Brix SE of approximately 7. Therefore, the dosages of all other sweeteners were adjusted to the standard 500 ppm mogroside V. Estimated concentrations are shown below.

[0192] [Table 1]

[0193] Beverage Matrix A blind evaluation of the above-named sweeteners was conducted in six beverage (liquid) matrices, including both effervescent and non-effervescent matrices. Of the six beverage matrices, four were reduced-calorie matrices and two were diet matrices. RebM90 served as a control. Seven to ten internal team members evaluated the samples in a blinded manner. The results are provided below.

[0194] [Table 2]

[0195] Bench evaluation results:

[0196] [Table 3]

[0197] Siamenoside I performed consistently well in all matrices evaluated.

[0198] Example 2: Sensory evaluation of beverages containing a blend of siamenoside I and RebM90 220 ppm of siamenoside I was blended with 160 ppm of RebM90 in a citrate buffer matrix (pH 3.2) and compared to 470 ppm of RebM90 alone in a citrate buffer matrix. The sweetness intensities of both solutions were very similar. Notably, the blend yielded 10% sucrose equivalent (SE). Importantly, the total blend concentration was 380 ppm, which is 90 ppm (-20%) less than RebM90 alone.

[0199] Sensory evaluation from the panel indicated that beverages containing the blend had improved taste qualities, including significantly less bitterness and less sweet linger.

[0200] Example 3: Sensory evaluation of beverages containing a blend of siamenoside I and RebM95 simulated beverage An acidic simulant drink (100 grams) was made using the following ingredients (in grams), in order:

[0201] a) Acidic simulated beverage containing Reb-M

[0202] [Table 4]

[0203] b) Acidic simulated beverage containing A95 (a stevia blend of rebaudiosides D and M)

[0204] [Table 5]

[0205] c) Acidic simulated beverage containing A95 and Reb-M

[0206] [Table 6]

[0207] Sensory tasting and results The beverages were blind-bench tasted by four trained panelists. Each panelist was given warm bottled water and unsalted crackers to cleanse the palate between samples. A maximum of three samples were tasted in each session to avoid fatigue.

[0208] simulated beverage a) Mock drink containing Reb-M The first session consisted of tasting beverages containing Reb-M, details of which are shown in the table below. The results show that the blend of 120 ppm Reb-M and 360 ppm CC-00351 (siamenoside I) was the cleanest and sweetest, while CC-00351 was the least sweet and most sour.

[0209] [Table 7]

[0210] b) Simulated beverage containing A95 The second session consisted of tasting the beverages containing A95, and the results are shown below. All panelists agreed that the blend they tasted consisting of A95 (120 ppm) + siamenoside I (360 ppm) was the best, followed by A95 alone. The blend containing A95 (240 ppm) and siamenoside I (240 ppm) was the least sweet and the most sour.

[0211] [Table 8]

[0212] c) Simulated beverage containing A95 and Reb-M The third session consisted of evaluating two blends of similar proportions, Reb-M + siamenoside I versus A95 + siamenoside I, with Reb-M alone and A95 alone serving as controls. The results in the table below show that the Reb-M + siamenoside I blend was most preferred by the panelists due to its clean, rounded taste. The A95 + siamenoside I blend was least preferred, as it was found to be the most sour and least sweet.

[0213] [Table 9]

[0214] Siamenoside I performs well in a blend with Reb-M in a 1:3 ratio.

[0215] Sensory evaluation in carbonated drinks a) Lemon-lime flavored carbonated drink The table below shows the ingredients and their amounts in the finished beverage.

[0216] [Table 10]

[0217] The final beverage was made by dissolving the ingredients in filtered water to form a syrup (6.5x concentrated), then weighing out the appropriate amount of syrup and adding carbonated water using a ratio of 1 part syrup + 5.5 parts carbonated water. The target carbonation volume in the finished beverage was 3.8% CO2. For samples with high Reb-M content (#1 and #2), the syrup water was heated to approximately 47°C to allow for dissolution of the Reb-M, then cooled to ambient temperature before adding the remaining ingredients. The final beverage was filled into 300ml glass bottles, then aged at 35°C for 3 days before cooling and serving chilled (4°C).

[0218] The beverages were blind bench-tasted by four trained panelists. Each panelist was given warm bottled water and unsalted crackers to sip and cleanse the palate between samples. A maximum of three samples were tasted in each session to avoid fatigue.

[0219] The results from the table below show that Reb-M alone and the blend of 360 ppm Reb-M and 120 ppm siamenoside I were similarly preferred by panelists (score of 1.8) and had a much cleaner taste profile. Siamenoside I alone was least preferred, with more sweetness lingering, less sweetness, and a metallic aftertaste.

[0220] [Table 11]

[0221] Siamenoside I performs better in blends with Reb-M and can achieve a maximum sweetness intensity of 10 Brix equivalents.

[0222] b) Cola-flavored carbonated drinks The table below shows the ingredients and their amounts in the finished beverage.

[0223] [Table 12]

[0224] The final beverage was made by dissolving the ingredients in filtered water to form a syrup (6.5x concentrated), then weighing out the appropriate amount of syrup and adding carbonated water using a ratio of 1 part syrup + 5.5 parts carbonated water. The target carbonation volume in the finished beverage was 3.8% CO2. For samples with high Reb-M content (#1 and #2), the syrup water was heated to approximately 47°C to allow for dissolution of the Reb-M, then cooled to ambient temperature before adding the remaining ingredients. The final beverage was filled into 300ml glass bottles, then aged at 35°C for 3 days before cooling and serving chilled (4°C).

[0225] The beverages were blind bench-tasted by four trained panelists. Each panelist was given warm bottled water and unsalted crackers to sip and cleanse the palate between samples. A maximum of three samples were tasted in each session to avoid fatigue.

[0226] The results from the table below show that Reb-M alone and the blend of 360 ppm Reb-M and 120 ppm siamenoside I were similarly preferred by panelists (score of 2.4) and had a much cleaner taste profile. Siamenoside I alone was least preferred, with a metallic flavor, a bitter aftertaste, and reduced sweetness.

[0227] [Table 13]

[0228] Both flavors of carbonated beverages (lemon-lime and cola) showed good performance of the blend of siamenoside I and Reb-M, comparable to that of Reb-M alone. Siamenoside I in blend with Reb-M showed good potential in beverage applications, which could be improved using various available strategies.

[0229] Example 4: Sensory evaluation of beverages containing a blend of siamenoside I and RebA95 30 ppm of siamenoside I in citrate buffer (pH 3.2) was blended with 470 ppm of RebM95 and compared to 600 ppm of RebA alone in citrate buffer. The sweetness intensities of both solutions were very similar. Notably, the blend yielded 8% sucrose equivalent (SE). Importantly, the total blend concentration was 500 ppm, which is 100 ppm less (approximately 16%) than RebM95 alone.

[0230] Sensory evaluation from the panel indicated improved taste qualities of beverages containing the blend compared to those containing RebA95 alone, including less lingering sweetness and significantly less bitterness.

[0231] Example 5: Sensory evaluation of siamenoside I in cola beverage applications Siamenoside I at 600 ppm in a cola-type sparkling beverage was compared to RebM90 at 470 ppm in the same matrix, providing the same 10% sucrose equivalent (SE) and a similar taste profile with reduced bitterness, residual sweetness, and a clean finish.

[0232] Example 6: Sensory evaluation of siamenoside I in lemon / lime beverage applications 600 ppm siamenoside in a lemon / lime sparkling beverage was compared to 470 ppm RebM90 in the same matrix, providing the same 10% SE and taste profile.

Claims

1. A beverage, (i) a liquid matrix; (ii) siamenoside I that is at least about 80% pure; and (iii) at least one additional sweetener selected from the group consisting of acesulfame potassium, saccharin and its salts, neohesperidin dihydrochalcone, glucosylated steviol glycosides (GSG), glycyrrhizic acid and its salts, thaumatin, monellin, brazzein, erythritol, and tagatose, and combinations thereof; Including, the beverage containing 100 to 700 ppm of siamenoside I; The beverage does not contain mogroside V. Beverages.

2. 10. The beverage of claim 1, wherein the beverage has a sweetness intensity equivalent to 10 Brix.

3. 10. The beverage of claim 1, wherein the beverage is acidic.

4. 10. The beverage of claim 1 further comprising phosphoric acid.

5. The beverage of claim 1 further comprising citric acid.

6. The beverage of claim 1 , wherein the beverage is a carbonated beverage.

7. 10. The beverage of claim 1, wherein the beverage is a carbonated beverage selected from the group consisting of frozen carbonated drinks, fortified sparkling drinks, cola, fruit-flavored sparkling drinks, ginger ale, soft drinks, and root beer.

8. 10. The beverage of claim 1, wherein the beverage is a fruit-flavored sparkling beverage selected from the group consisting of lemon-lime, orange, grape, strawberry, and pineapple fruit-flavored sparkling beverages.

9. The beverage of claim 1 , wherein the beverage is a non-carbonated beverage.

10. 10. The beverage of claim 1, wherein the beverage is a non-carbonated beverage selected from the group consisting of fruit juices, fruit-flavored juices, juice drinks, nectars, vegetable juices, vegetable-flavored juices, sports drinks, energy drinks, fortified water drinks, vitamin-fortified waters, near-water drinks, coconut water, tea-type beverages, coffee, cocoa drinks, beverages containing dairy ingredients, and beverages and smoothies containing grain extracts.

11. 10. The beverage of claim 1, wherein the at least one additional sweetener comprises acesulfame potassium, saccharin, a salt of saccharin, neohesperidin dihydrochalcone, or a glucosylated steviol glycoside.

12. 10. The beverage of claim 1, wherein the at least one additional sweetener comprises glycyrrhizinic acid, a salt of glycyrrhizinic acid, thaumatin, monellin, or brazzein.

13. 10. The beverage of claim 1, wherein the at least one additional sweetener comprises erythritol.

14. 10. The beverage of claim 1, wherein the at least one additional sweetener comprises tagatose.

15. 10. The beverage of claim 1, further comprising one or more organic acid additives selected from the group consisting of C2-C30 carboxylic acids, substituted hydroxyl C2-C30 carboxylic acids, benzoic acid, substituted benzoic acids, substituted cinnamic acids, hydroxy acids, substituted hydroxybenzoic acids, anisic acid, substituted cyclohexyl carboxylic acids, tannic acid, aconitic acid, lactic acid, tartaric acid, isocitric acid, gluconic acid, glucoheptonic acid, adipic acid, hydroxycitric acid, malic acid, fruitaric acid, fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, caffeic acid, bile acids, acetic acid, ascorbic acid, alginic acid, erythorbic acid, polyglutamic acid, glucono-delta-lactone, and alkali or alkaline earth metal salts thereof.

16. 10. The beverage of claim 1, further comprising one or more organic acid additives selected from the group consisting of sodium, calcium, potassium, or magnesium salts of citric acid, malic acid, tartaric acid, fumaric acid, lactic acid, alginic acid, ascorbic acid, benzoic acid, sorbic acid, and adipic acid.

17. 2. The beverage of claim 1, comprising 100 to 500 ppm of siamenoside I.

18. 2. The beverage of claim 1, comprising 300 to 400 ppm of siamenoside I.

19. 10. The beverage of claim 1, which is free of additional mogroside compounds.

20. 10. The beverage of claim 1, wherein the beverage contains less licorice flavor than a beverage sweetened with the same amount of siamenoside I, a swingle (LHG) extract, or mogroside V, and / or contains less bitter flavor than a beverage sweetened with the same amount of siamenoside I, a swingle (LHG) extract, or mogroside V, and / or contains a better mouthfeel ...

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