COMPOSITIONS CONTAINING BRAZEIN.

Abstract

The present invention relates to a sweetening composition comprising (i) brazein or an analogue thereof and (ii) Rebaudioside M ("Reb M").

Description

COMPOSITIONS CONTAINING BRASZEIN CROSS REFERENCE TO RELATED APPLICATION This application claims priority over provisional application US-62 / 827,487, filed on April 1, 2019, which is incorporated herein by reference in its entirety. FIELD OF INVENTION This document discloses sweetening compositions, flavor-modifying compositions, and methods for preparing and using them. It also discloses consumable substances (e.g., beverages) containing such sweetening and / or flavor-modifying compositions. BACKGROUND OF THE INVENTION Natural caloric sugars, such as sucrose, fructose, and glucose, are widely used in the beverage, food, pharmaceutical, and oral hygiene / cosmetic industries due to their pleasant taste. Sucrose, in particular, is preferred by consumers. Although sucrose provides superior sweetness characteristics, it is caloric. While calories are necessary for proper bodily functions, some consumers prefer alternative non-caloric or low-calorie sweeteners that taste similar to sugar. Non-caloric or low-calorie sweeteners have been introduced to meet consumer demand. However, sweeteners in this group have been associated with undesirable taste characteristics.Specifically, non-caloric or low-calorie sweeteners exhibit a timing profile, peak response, flavor profile, mouthfeel, and / or adaptation behavior that differ from those of sugar. When used in consumer products, they are often associated with a delayed onset of sweetness, a lingering sweet aftertaste, a bitter taste, a metallic taste, an astringent taste, a cooling taste, and / or a licorice-like taste. Therefore, there remains a need to develop reduced-calorie or non-caloric sweeteners and sweetened compositions that are suitable for use in consumer products that also provide a similar flavor and temporal profile to that of sucrose. SUMMARY OF THE INVENTION This document discloses compositions comprising brazein (or analogues thereof), as well as methods for preparing and using them. In a first embodiment, a sweetening composition or a flavor-modifying composition is revealed that ML / t / zuz ι / υοοζυ^ comprises (i) brazein (or an analogue thereof) and (ii) at least one steviol glycoside or mogroside. In one particular embodiment, the steviol glycoside is selected from rebaudioside M (Reb M), rebaudioside A (Reb A), and A95. In one particular embodiment, the mogroside is siamenoside I. In a second embodiment, a sweetening composition or a flavor-modifying composition is disclosed comprising (i) brazein (or an analogue thereof) and (ii) High Fructose Corn Syrup (HFCS). In a third embodiment, a consumable substance (e.g., a beverage) is provided comprising (i) brazein (or an analogue thereof) and (ii) at least one steviol glycoside or HFCS. In one particular embodiment, brazein (or an analogue thereof) is present in an amount between approximately 1 ppm and approximately 50 ppm. In a third embodiment, a method is disclosed for imparting a temporal profile, flavor profile, and / or taste profile more similar to that of sugar to a consumable substance (e.g., a beverage or other ingestible consumable substance) by adding the sweetening composition or flavor-modifying compositions disclosed herein to the consumable substance, thereby providing a consumable substance having a temporal profile, MA / t / zuz ι / υοοζυ^ flavor profile and / or taste profile most similar to those of sugar. In one embodiment, the temporal profile most similar to that of sugar is a reduced sweetness persistence compared to a consumable substance to which the sweetening composition or flavor-modifying composition disclosed herein had not been added. In another embodiment, the flavor profile most similar to that of sugar is an enhanced mouthfeel compared to a consumable substance to which the sweetening or flavor-modifying composition disclosed herein has not been added. In one particular embodiment, the enhanced mouthfeel is an increased body or fullness. In a further embodiment, the taste profile more similar to that of sugar reduced bitterness compared to a consumable substance to which the sweetening composition or flavor-modifying composition disclosed herein had not been added. The method may also include the addition of other sweeteners, additives, functional ingredients, and combinations thereof. The brazein used in the compositions disclosed herein (e.g., sweetening compositions, flavor-modifying compositions, or consumable substances comprising the same) can be produced by any suitable means, such as extraction, chemical synthesis, in vivo, or in vitro. One or more steviol glycosides can be used in any form. In one embodiment, the steviol glycoside is present in a stevia extract, wherein the steviol glycoside constitutes from approximately 5% to approximately 100% of the stevia extract by weight on a dry basis. In a further embodiment, the steviol glycoside is present in a mixture of steviol glycosides, wherein the steviol glycoside constitutes from approximately 5% to approximately 100% of the mixture of steviol glycosides by weight on a dry basis. The compositions disclosed herein may also contain one or more additional sweeteners, including, for example, natural sweeteners, high-potency sweeteners, carbohydrate sweeteners, synthetic sweeteners, and combinations thereof. The compositions may also contain one or more additives, including, for example, 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 salts of organic acids and salts of organic bases, inorganic salts, MA / Ε / ZυΖΊ / UOOZy^ bitter compounds, flavorings and flavoring ingredients, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, flavonoids, alcohols, polymers and combinations thereof. The compositions may also contain one or more functional ingredients, such as, for example, saponins, antioxidants, sources of dietary fiber, fatty acids, vitamins, glucosamine, minerals, preservatives, moisturizing agents, probiotics, prebiotics, weight control agents, osteoporosis treatment agents, phytoestrogens, long-chain primary aliphatic saturated alcohols, phytosterols, and combinations thereof. The disclosed consumable substances include, for example, pharmaceutical compositions, edible gel mixtures and compositions, dental compositions, food products, beverages and drink products. In specific embodiments, beverages containing the sweetening or flavor-modifying compositions disclosed herein are revealed. The beverages contain a liquid matrix that forms their base, such as, for example, deionized water, distilled water, reverse osmosis water, carbon-treated water, purified water, demineralized water, phosphoric acid, phosphate buffer, citric acid, citrate buffer, and carbon-treated water. Non-caloric or low-calorie beverages containing the sweetening or flavor-modifying compositions disclosed herein are also provided. Tabletop sweetener compositions are also provided, comprising the sweetener compositions or the flavor and / or taste-modifying compositions disclosed herein. The tabletop composition may further include at least one bulking agent, additive, anti-caking agent, functional ingredient, and combinations thereof. DETAILED DESCRIPTION OF THE INVENTION Definitions The term analogue, as used herein, refers to a molecule that is not identical but has analogous functional or structural characteristics. For example, a polypeptide analogue retains the biological activity of a corresponding naturally occurring polypeptide while having certain biochemical modifications that enhance the analogue's function relative to the naturally occurring polypeptide. The modification may be, for example, the replacement, deletion, or insertion of one or more amino acids. ML / E / ZuZ / UOOZy^ comparison with the wild-type polypeptide. In some embodiments, the analog has no more than 10, 9, 8, or 7 amino acids replaced, deleted, or inserted compared to the wild-type peptide or a portion thereof. In some embodiments, the analog has no more than 6 amino acids replaced, deleted, or inserted compared to the wild-type peptide or a portion thereof. In some embodiments, the analog has no more than 5 or 4 amino acids replaced, deleted, or inserted compared to the wild-type peptide or a portion thereof. In some embodiments, the analog has no more than 3, 2, or 1 amino acids replaced, deleted, or inserted compared to the wild-type peptide or a portion thereof. An analog may include a non-natural amino acid.The term astringency, as used herein, refers to a sensation of puckering and dryness in the palate, and is known to increase in intensity and become increasingly difficult to rinse from the mouth with repeated exposure. Astringency is a dry sensation experienced in the mouth and is commonly explained as resulting from a loss of lubricity due to the precipitation of proteins from the salivary film that lines and lubricates the oral cavity. Astringency is not limited to a particular region of the mouth but is a general phenomenon. MA / I / υοοζυ+ diffuse surface, characterized by a loss of lubrication. The term bitter or the expression bitter taste, as used herein, refers to the perception or taste sensation resulting from the detection of a bitter taste molecule. The following attributes may contribute to a bitter taste: astringent, bitter-astringent, metallic, bitter-metallic, as well as unpleasant tastes, aftertastes, and undesirable tastes, including, but not limited to, freezer burn and cardboard, and / or any combination thereof. It is noted that, in the field of technique, the expression unpleasant taste is often synonymous with bitter taste. The bitterness of substances can be compared to the bitter taste threshold of quinine, which is 1. (Guyton, Arthur C. (1991) Textbook of Medical Physiology. (8th ed.). Philadelphia: WB Saunders; McLaughlin S., Margolskee RF (1994). The Sense of Taste. American Scientist. 82 (6): 538-545.) Bitterness can be tested using a panel of subjects, as disclosed herein, or in vitro, for example, using a taste-receptor cell line. The term "consumable substance," as used herein, refers to substances that come into contact with the mouth of a human or animal, including substances that are ingested and subsequently expelled. Consumable substances are substances that are drunk, eaten, swallowed, or otherwise ingested, and that are safe for human or animal consumption when used within a generally acceptable range. Illustrative consumable substances include, but are not limited to, pharmaceutical compositions, edible mixtures and gel compositions, dental compositions, food products (confectionery products, condiments, chewing gum, cereal compositions, baked goods, dairy products, and table sweetener compositions), beverages, and beverage products. Consumable substances may be sweetened or unsweetened. As used herein, the term Brix degrees refers to the sugar content of an aqueous solution. One Brix degree is 1 gram of sucrose in 100 grams of solution, and represents the concentration of the solution as a percentage by weight (% w / w). The term expression, as used herein, refers to transcription and / or translation processes that occur within a cell. The level of transcription of a nucleic acid sequence of interest in a cell can be determined based on the amount of corresponding mRNA present in the cell. For example, the mRNA transcribed from a sequence of interest can be quantified by RT-PCR (Reverse MA / t / zuz ι / υοοζυ^ Transcription-Polymerase Chain Reaction (reverse transcription polymerase chain reaction) or by Northern blot (see Sambrook et al., 1999, supra). Polypeptides encoded by a nucleic acid of interest can be quantified by different methods, e.g., by ELISA (Enzyme-Linked Immunoassay), by analyzing the biological activity of the polypeptide, or by using assays that are independent of such activity, such as Western blot or radioimmunoassay, using immunoglobulins that recognize and bind to the polypeptide (see Sambrook et al., 1999, supra). The term expression vector, as used herein, refers to a nucleic acid that provides all the elements necessary for the expression of the structural gene or genes involved in a host cell. Typically, an expression plasmid comprises a prokaryotic plasmid propagation unit, e.g., for E. coli, comprising an origin of replication and a selectable marker, a eukaryotic selection marker, and one or more expression cassettes for the expression of the structural gene or genes of interest, each comprising a promoter, a structural gene, and a transcription terminator that includes a polyadenylation signal. Gene expression is usually placed under the control of MA / t / zuz ι / υοοζυ^ a promoter, and such a structural gene is said to be operatively linked to the promoter. Similarly, a regulatory element and a core promoter are operatively linked if the regulatory element modulates the activity of the core promoter. The term "flavor" or the characteristic expression of flavor, as used herein, refers to the sensory perception of the components of taste, odor (aroma), and / or texture. The flavor profile of a composition is a quantitative profile of the relative intensities of all the flavor attributes presented. Such profiles are typically represented in the form of histograms or radar charts. In certain embodiments, the flavor profile comprises one or more flavors that contribute to a subject's sensory experience. In certain embodiments, modifying, changing, or varying the combination of stimuli in a flavor profile can change a subject's sensory experience. The term "flavor-modifying composition," as used herein, refers to a composition that modulates, including enhancing, multiplying, promoting, reducing, suppressing, or inducing, the tastes, smells, flavors, and / or textures of a natural or synthetic sapid molecule, a flavoring agent, a taste profile, a flavor profile, and / or a texture profile in a subject to whom it is administered. The term high-intensity sweetener, as used herein, refers to any synthetic or semi-synthetic sweetener, or sweetener found in nature, that is many times sweeter than sucrose (e.g., 20 times and more, 30 times and more, 50 times and more, or 100 times sweeter than sucrose). The term isosweet, as used herein, refers to compositions that have equivalent sweetness. Generally, the sweetness of a given composition is usually measured with reference to a sucrose solution. See A Systematic Study of Concentration-Response Relationships of Sweeteners, GE DuBois, DE Walters, SS Schiffman, ZS Warwick, BJ Booth, SD Pecore, K. Gibes, B. T. Carr, and LM Brands, in Sweeteners: Discovery, Molecular Design and Chemoreception, DE Walters, FT Orthoefer, and GE DuBois, Eds., American Chemical Society, Washington, DC (1991), pp. 261–276. The term "mouthfeel," as used herein, refers to the sensory and tactile properties of the consumable substance perceived when the composition comes into contact with the oral cavity and surfaces. These sensory and tactile properties include texture, thickness, consistency, and body. MA / t / zuz ι / υοοζυ^ The term organoleptic, or the expression organoleptic characteristics, as used herein, refers to the sensations perceived by the five senses while consuming a consumable substance (e.g., a food or beverage). Organoleptic quality thus encompasses the taste and aroma, as well as the color and texture of the consumable substance. Organoleptic properties are subjective, and their impact varies from one individual to another. These sensory properties can be evaluated, for example, by panels of trained or untrained individuals with the necessary sensory skills. Analytical methods may include, for example, discrimination / difference and descriptive analysis. In certain embodiments, the organoleptic property, or an enhancement thereof, is experienced by the majority of test subjects. The term ppm, as used herein, means parts per million and is a weight-based parameter. One part per million is one microgram per gram, so a component present at 10 ppm is present at 10 micrograms of the specific component per 1 gram of the aggregate mixture. The term purity, as used herein, refers to material that is substantially or MA / t / zuz ι / υοοζυ^ essentially free of components that normally accompany the compound as it is found in its native state. Purity and homogeneity are normally determined using analytical chemistry techniques. In particular, in one embodiment, the compound is at least 85% pure, more preferably at least 90% pure, more preferably at least 95% pure, and most preferably at least 99% pure. In another embodiment, the compound is at least 90% pure, at least 91% pure, at least 92% pure, at least 93% pure, at least 95% pure, at least 95% pure, at least 96% pure, at least 97% pure, at least 98% pure, or at least 99% pure. As used herein, sensory experience refers to a subject's sensory perception of a taste, taste profile, flavor, flavor profile, or texture profile. The term sourness or acidity, as used herein, refers to a taste that detects acidity. It is caused by a hydrogen atom or ions. The more atoms present in a food, the more sour it will taste. The acidity of substances is ranked relative to dilute hydrochloric acid, which has an acidity index of 1. By comparison, tartaric acid has an acidity index of 0.7, citric acid an index of 0.46, and carbonic acid an index of 0.06. A reduction in sourness can be expressed as the percentage of sourness inhibition. In one embodiment, the taste-modifying compositions of the present invention reduce the sourness of a consumable substance (e.g.,, a beverage) by at least approximately 5%, at least approximately 10%, at least approximately 15%, at least approximately 20% or at least approximately 25%, or more, relative to a consumable substance that does not contain the taste-modifying composition. As used herein, the expression steviol glycoside / s refers to steviol glycosides, which include, but are not limited to, naturally occurring steviol glycosides, e.g. e.g., Rebaudioside A (Reb A) , Rebaudioside B (Reb B) , Rebaudioside C (Reb C) , Rebaudioside D (Reb D) , Rebaudioside E (Reb E) , Rebaudioside F (Reb F) , Rebaudioside G (Reb G) , Rebaudioside H (Reb H) , Rebaudioside I (Reb I) , Rebaudioside J (Reb J) , Rebaudioside K (Reb K) , Rebaudioside L (Reb L) , Rebaudioside M (Reb M) , Rebaudioside N (Reb N) , Rebaudioside O (Reb O) , Rebaudioside Q (Reb Q) , Rebaudioside R (Reb R) , Rebaudioside S (Reb S) , Rebaudioside T (Reb T) , Rebaudioside U (Reb U) , Rebaudioside V (Reb V) , Rebaudioside W (Reb W) , Rebaudioside Y (Reb Y) , Stevioside, Steviolbioside, Dulcoside A and Rubusoside, etc. or synthetic or biosynthetic steviol glycosides, e.g., glycosylated steviol glycosides ML / t / zuz ι / υοοζυ^ enzymatically, steviol glycoside products from the bioconversion of steviol glycosides by biocatalysts, steviol glycosides from the fermentation of recombinant microbial hosts capable of de novo synthesis of steviol glycosides, and combinations thereof. In one particular embodiment, the steviol glycoside is a rebaudioside analogue. Steviol glycosides range in sweetness from 40 to 300 times sweeter than sucrose and are also characterized by being heat-stable, pH-stable, and non-fermentable. The term sucrose equivalence, as used herein, refers to the sweetness of a sucrose-free composition compared to a sucrose reference. Typically, taste panelists are trained to detect the sweetness of reference sucrose solutions containing between 1 and 15% sucrose (w / v). Other sucrose-free sweeteners are then tasted at a series of dilutions to determine the concentration of the sucrose-free sweetener that is equally sweet (i.e., isosweet) to a given reference percentage of sucrose. The expression "sugar-like characteristic" refers to any characteristic similar to that of sucrose and includes, but is not limited to, peak response, flavor profile, taste profile, temporal profile, behavior of ML / t / zuz ι / υοοζυ^ adaptation, mouthfeel, concentration / response function, interactions between sapid molecule / and sweet taste, spatial pattern selectivity, and temperature effects. These characteristics are dimensions in which the taste of sucrose differs from that of other compounds. The term "sweetening composition," as used herein, means compositions containing at least one sweet component in combination with at least one other substance, such as, for example, another sweetener or an additive. The term "sweetenable compositions," as used herein, means substances that come into contact with the mouth of a human or animal, including substances that are ingested 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 a generally acceptable range. For example, a beverage without a sweetener component is one type of sweetenable composition. A sweetener composition comprising Red X and erythritol may be added to the unsweetened beverage, thus providing a sweetened beverage. In another example, a beverage containing Red M or Red A is one type of sweetenable composition. A sweetener composition comprising MA / Ε / ΖυΖΊ / UOOZy^ brazein to this beverage containing Reb M or Reb A, thus providing a sweetened beverage. The term sweetened compositions, as used herein, means substances containing both a sweetenable composition and a sweetener or a sweetening composition. The term "sweetness recognition threshold concentration," as generally used herein, is the lowest known concentration of a sweet compound that is perceptible to the human sense of taste, typically approximately 1.0% Sucrose Equivalent (1.0% SE). The sweetness recognition threshold concentration can be readily determined by taste-testing increasing concentrations of a given enhancer until a sucrose equivalent greater than 1.0% is detected in a given beverage matrix. The concentration that provides approximately 1.0% sucrose equivalent is considered the sweetness recognition threshold. The term synergism, as used herein, refers to a condition in which a combination of substances or compounds generates an activity (chemical and / or biological) greater than the sum of their individual activities. In one embodiment, the activity is sweetness. MA / E / ZUZ I / UOO¿34 The term taste, as used herein, refers to a sensation or perception caused by the activation or inhibition of receptor cells in a person's taste buds. Taste buds are able to distinguish between different tastes by detecting interactions with different molecules or ions. These tastes are considered to include sweet, sour, salty, and bitter (the so-called basic tastes), as well as kokumi and umami. As used herein, texture profile or mouthfeel refers to the physical and chemical interaction of a composition in the mouth. The texture profile of a composition may include one or more textures, such as, but not limited to, appetizing, lubricating, slippery, and astringency, hardness, cohesion, viscosity, elasticity, adhesiveness, brittleness, chewiness, gumminess, moisture content, roughness, smoothness, oiliness, and fattiness. In certain embodiments, the texture profile may comprise one or more texture characteristics with the same or different intensities. Sweetening compositions / Flavor-modifying compositions This document discloses sweetener and flavor-modifying compositions that, in each case, contain brazein (or its analogues). MA / t / zuz ι / υοοζυ^ In certain realizations, sweetening compositions and flavor-modifying compositions change (e.g., improve) one or more sensory experiences of a subject consuming them. A flavor-modifying composition can modify (e.g., enhance, inhibit, or change) a taste, aroma, and / or texture of a given composition, e.g., a consumable substance. In one particular embodiment, the flavor-modifying composition modifies (e.g., enhances, inhibits, or changes) one or more specific tastes. In another embodiment, the flavor-modifying composition modifies (e.g., enhances, inhibits, or changes) a specific texture. In certain embodiments, the flavor-modifying composition modifies (e.g., enhances, inhibits, or changes) both one or more specific tastes and a specific texture. A flavor modifier composition may be sweetened or unsweetened. Therefore, in some embodiments, the addition of a flavor modifier composition can serve both to add flavor modifiers and to provide additional sweetness to a composition selected for flavor adjustment. The addition of a sweetened flavor modifier composition may be used in addition to, or as an alternative to, the addition of another sweetening composition. The sweetening and flavor-modifying compositions disclosed herein contain brazein, variants thereof, or analogues thereof. In certain embodiments, brazein (or an analogue thereof) is the only sweet-tasting component of the sweetening or flavor-modifying composition. In certain embodiments, the sweetening or flavor-modifying composition further comprises one or more additional sweet-tasting components. In one particular embodiment, the one or more sweet-tasting components include steviol glycosides (e.g., Reb M, Reb A) and JAME. Brazein is a small, sweet-tasting protein originally isolated from the fruit of the West African plant Pentadiplandra brazzeana Baillon (Ming D. et al., FEBS Lett. (1994) 355:106-108). It is a monomeric protein with a molecular weight of 6.5 kDa. As a member of the Cspa fold family, it contains four disulfide bonds, which confer a high degree of thermal and pH stability to its structure. Specifically, the sweet taste of brazein persists after incubation at 98 °C for 2 h and at 80 °C for 4.5 h in the pH range of 2.5–8. It is also water-soluble (>50 mg / ml). It is a highly soluble protein (more than 50 g / L) with an isoelectric point of 5.4 °C. MA / Ε / ZυΖΊ / UOOZy^ At least three forms of the protein are known, although only two are present in ripe fruit. The major form (pGlu-brazein) (approximately 80%) contains a pyroglutamate (pGlu) residue at its N-terminal end, and the minor form (des-pGlul-brazein, commonly known as brazein) (approximately 20%) lacks this residue. The 53 amino acid sequence of wild-type brazein, minor form, is shown in SEQ ID NO: 1. The compositions disclosed herein may contain wild-type brazein, or a naturally occurring variant or a recombinant analogue thereof. The minor form is almost twice as sweet as the major form. Specifically, brazein is approximately 500 to 2000 times sweeter than sucrose. It tastes more like sucrose than thaumatin, another sweet-tasting protein. In one particular embodiment, the sweetening or flavor-modifying composition disclosed herein comprises the minor form of wild-type brazein. Brazein is believed to participate in a multi-point binding interaction with the human sweet taste receptor, a heterodimeric G protein-coupled receptor comprising the Taste type 1 Receptor 2 (T1R2) and Taste type 3 Receptor subunits. MA / t / zuz ι / υοοζυ^ type 1 (T1R3, Taste type 1 Receptor 3). (Assadi-Porter FM, et al., J Mol. Bio. (2010) 14; 398 (4) : 584-99) . The brazein binding site is different from the sucrose binding site. In one particular embodiment, the sweetener composition and flavor modifier compositions disclosed herein comprise a brazein analogue. In one embodiment, the brazein analogue differs from wild-type brazein in at least one amino acid position and, more particularly, in one, two, three, or more amino acid positions. In one particular embodiment, the wild-type amino acid sequence of the brazein analogue is conserved at site 1 (loop R43 residue), site 2 (N- and C-terminal regions / E36 residue and loop 33), or site 3 (loop 9-19 residues). In one particular embodiment, the brazein analogue is selected from the group including Asp40Ala, Asp40Ly, Glu41Ala, and Lys42Ala. Asp50Lys, Tyr54Trp, Asp29Ala / Glu41Lys, Asp29Asn / Glu41Lys, Asp29Lys / Glu4iLys. In one embodiment, the sweetening composition and flavor-modifying composition disclosed herein comprise a brazein analogue having a sweetness equal to or greater than that of wild-type brazein. In one embodiment, the sweetener composition and flavor modifier composition disclosed herein MA / I / υοοζυ+ comprise a brazein analogue that has equal or greater stability than wild-type brazein. Brazein (or its analogues) suitable for use in the compositions disclosed herein (e.g., sweetening compositions, flavor and / or taste-modifying compositions, consumable substances) may be produced by any suitable method. Representative production methods include extraction, chemical synthesis (i.e., solid-state synthesis), or recombinant production (i.e., in vivo or in vitro production). In one embodiment, the brazein used in the compositions disclosed herein is isolated from the edible fruit of Pentadiplandra brazzeana Baillon, for example, as described in WO 97 / 94 / 19467. The brazein content of the fruit pulp between the pericarp and the seeds is between approximately 0.20.05% by weight. In another embodiment, the brazein (or an analogue thereof) used in the compositions disclosed herein is produced in vivo. In one embodiment, the nucleic acid coding sequence for the minor form of brazein isolated from the fruit of Pentadiplandra brazzeana (or an analogue thereof), optionally optimized, is introduced into a suitable vector, which is then cloned into a host cell in an appropriate growth system / environment, resulting in recombinant expression of the protein. In one embodiment, the host cell is either a prokaryotic or a eukaryotic cell. In certain embodiments, brazein (or its analogue) is produced in a cell-free system, i.e., in vitro synthesis. A cell-free system is a system capable of translating a polynucleotide into a peptide, polypeptide, and / or protein that does not occur in an intact cell. Cell-free systems that can be used to produce brazein for use in the compositions disclosed herein include, but are not limited to, protein expression components from eukaryotic, prokaryotic, and / or viral sources. For example, cell-free systems as used herein may include mammalian and / or bacterial protein expression systems derived from mammalian and / or bacterial lysates. In certain embodiments, recombinant brazein is produced by a transgenic mammal, i.e., in milk. In certain embodiments, brazein (or an analogue thereof) can be expressed as a fusion protein. In one particular embodiment, the fusion protein comprises brazein and a fusion marker, such as a marker of MA / t / zuz ι / υοοζυ^ affinity (e.g., a His marker) or a marker that enhances solubility (e.g., a GST marker). Brazein (or its analogue) expression can be stable or transient. In a stable expression system, the exogenous DNA integrates into the chromosomes, or as an episome (a detached fragment of nuclear DNA), and is transmitted to future generations of the host cell. In a cell-based system, the first stage of the protein purification process involves extracting the protein from the cells by lysis or rupture. Any suitable cell lysis method can be used, such as mechanical disruption, chemical degradation, freeze-thaw cycles, or enzymatic digestion. The protein can then be purified using any suitable protein purification method, such as affinity chromatography, ion-exchange chromatography, filtration, electrophoresis, hydrophobic interaction chromatography, gel filtration chromatography, reversed-phase chromatography, concanavalin A chromatography, focusing chromatography, and differential precipitation or solubilization. The yield of in vivo production of brazein (or its analogue) may vary. In one particular embodiment, brazein represents at least approximately 1% of the total cellular proteins. In another embodiment, brazein represents between approximately 1% and approximately 5% of the total cellular proteins. In yet another embodiment, brazein represents between approximately 5% and approximately 10% of the total cellular proteins. In a further embodiment, brazein represents between 10% and approximately 20% of the total cellular proteins. In certain embodiments, brazein represents more than 20% of the total cellular proteins. In another particular embodiment, brazein is purified to provide a yield between approximately 1 mg / ml and approximately 200 mg / ml, more particularly between approximately 20 mg / ml and approximately 180 mg / ml, between approximately 40 mg / ml and approximately 160 mg / ml, between approximately 60 mg / ml and approximately 140 mg / ml, or between approximately 80 mg / ml and approximately 120 mg / ml. In one embodiment, brazein is purified to provide a yield of approximately 25 mg / ml, approximately 50 mg / ml, approximately 75 mg / ml, approximately 100 mg / ml, approximately 125 mg / ml, approximately 150 mg / ml, approximately 175 mg / ml, or approximately 200 mg / L or greater. Optionally, brazein is produced as a fusion protein further comprising a marker, and the yields described above reflect both purification and removal of the marker. In one particular embodiment, brazein (or its analogue) is substantially pure. In one embodiment, brazein (or its analogue) has at least approximately 80% purity, at least approximately 85% purity, at least approximately 90% purity, at least approximately 95% purity, or at least approximately 99% purity. In another embodiment, brazein (or its analogue) has approximately 90% purity, approximately 91% purity, approximately 92% purity, approximately 93% purity, approximately 94% purity, approximately 95% purity, approximately 96% purity, approximately 97% purity, approximately 98% purity, or approximately 99% purity. In a particular embodiment, the brazein (or an analogue thereof) used in the compositions disclosed herein is produced in a yeast expression system (i.e., yeast-derived brazein or an analogue thereof), for example, from the genera K1 uyveromyces (e.g., K. lactis), Lactococcus (e.g., L. lactis), Lactobacillus, Saccharomyces (e.g., S. cerevisiae), Pischia (e.g., P. pastoria), Hansenula (e.g., H. polymorpha), or Yarrowia (e.g., Y. lipolytica). In another particular embodiment, the brazein (or an analogue thereof) used in the compositions disclosed herein is produced in a bacterial expression system (i.e., brazein derived from bacteria or an analogue thereof), for example, in Escherichia coli or Bacillus subtilis. In one embodiment, the brazein (or an analogue thereof) is not produced in E. coli. In a further particular embodiment, the brazein (or an analogue thereof) used in the compositions disclosed herein is produced in an insect expression system (i.e., insect-derived brazein or an analogue thereof), for example, in non-lytic insect cells or cells infected with baculovirus (e.g., sf9, Sf21). In another embodiment, the brazein (or an analogue thereof) used in compositions disclosed herein is produced in a fungal expression system (i.e., brazein derived from fungi or an analogue thereof), for example, from the genus Chrysosporium, Thielavia, Talaromyces, Thermomyces, or Thermoascus. In a further embodiment, brazein (or an analogue thereof) is produced in an algal expression system (i.e., algal-derived brazein or an analogue thereof). In another embodiment, brazein (or an analogue thereof) is produced in a plant expression system (i.e., brazein derived from a plant or an analogue thereof), for example, in maize, tobacco, potatoes, strawberries, or sugarcane. MA / t / zuz ι / υοοζυ^ sugar. In one embodiment, the plant expression system is a plant cell culture expression system. In one particular embodiment, brazein (or its analogue) is produced in maize and, more specifically, in maize kernels. According to this embodiment, brazein (or its analogue) can be used as brazein-containing germ flour. In yet another embodiment, brazein (or an analogue thereof) is produced in a mammalian expression system (i.e., mammal-derived brazein or an analogue thereof), e.g., in Chinese hamster ovary cells (CHO, Chinese Hamster Ovary), human embryonic kidney cells (HEK, Human Embryonic Kidney), COS, and baby hamster kidney cells (BHK, Baby Hamster Kidney). Alternatively, the brazein (or its analogue) used in the compositions disclosed herein can be produced in vitro using a cell-free expression system, such as an E. coli S30 extract. The amount of brazein (or its analogue) in the sweetener composition and the flavor-modifying compositions disclosed herein may vary. In one embodiment, brazein (or its analogue) is present above its sweetness threshold concentration. In one embodiment, brazein (or an analogue thereof) is present in the sweetening composition or the composition MA / t / zuz i / uoozy^ flavor modifier in any amount that confers the desired sweetness when the sweetening composition or flavor modifier composition is added to a consumable substance (e.g., a beverage), either alone or in combination with one or more additional sweet-tasting components (e.g., steviol glycosides, HFCS) present in the sweetening composition or flavor modifier composition, i.e., before adding such compositions to the consumable substance. In a particular embodiment, the desired sweetness of the consumable substance is isosweet with respect to a sucrose-sweetened consumable substance having a sweetness of at least approximately 8 degrees Brix, such as, for example, approximately 9 degrees Brix, approximately 10 degrees Brix, approximately 11 degrees Brix, approximately 12 degrees Brix, approximately 13 degrees Brix, approximately 14 degrees Brix, or approximately 15 degrees Brix. In another embodiment, the desired sweetness of the consumable substance is isosweet with respect to a sucrose-sweetened consumable substance having a sweetness of approximately 10 degrees Brix to approximately 15 degrees Brix, such as, for example, from approximately 10 degrees Brix to approximately 14 degrees Brix, from approximately 10 degrees Brix to approximately 13 degrees Brix, of MA / t / zuz ι / υοοζυ^ approximately 10 degrees Brix to approximately 12 degrees Brix, from approximately 10 degrees Brix to approximately 11 degrees Brix, from approximately 11 degrees Brix to approximately 15 degrees Brix, from approximately 11 degrees Brix to approximately 14 degrees Brix, from approximately 11 degrees Brix to approximately 13 degrees Brix, from approximately 11 degrees Brix to approximately 12 degrees Brix, from approximately 12 degrees Brix to approximately 15 degrees Brix, from approximately 12 degrees Brix to approximately 14 degrees Brix, from approximately 12 degrees Brix to approximately 13 degrees Brix, from approximately 13 degrees Brix to approximately 15 degrees Brix, from approximately 13 degrees Brix to approximately 14 degrees Brix and from approximately 14 degrees Brix to approximately 15 degrees Brix. In one embodiment, brazein (or an analogue thereof) is present in the sweetening composition or flavor-modifying composition in an amount that enhances the sweetness of the consumable substance to which it is added at approximately 1.0% (w / v) sucrose equivalence (SE) or more, either alone or in combination with one or more additional sweet-tasting components (e.g., steviol glycosides, HFCS) present in the sweetening composition or flavor-modifying composition, i.e., before adding such compositions to the consumable substance. MA / t / zuz ι / υοοζυ^ In one particular embodiment, brazein (or an analogue thereof) is present in the sweetening composition in an amount that enhances the sweetness of the consumable substance to which it is added, from approximately 1.0% to approximately 3.0% (w / v) of sucrose equivalence (SE), such as, for example, approximately 1.1%, approximately the ML / t / zuz ι / υοοζυ^ 1.2%, approximately 1.3%, approximately 1.4%, approximately 1.5%, approximately 1.6%, approximately 1.7%, approximately 1.8%, approximately 1.9%, approximately 2.0%, approximately 2.1%, approximately 2.2%, approximately 2.3%, approximately 2.4%, approximately 2.5%, approximately 2.6%, approximately 2.7%, approximately 2.8%, approximately 2.9%, approximately 3.0% sucrose equivalence, either alone or in combination with one or additional sweet-tasting components (e.g., steviol glycosides, HFCS) present in the sweetening composition or flavor-modifying composition, i.e., before adding such compositions to the consumable substance. In another particular embodiment, brazein (or an analogue thereof) is present in the sweetening composition or flavor-modifying composition in an amount that enhances the sweetness of the consumable substance to which it is added, from approximately 3.0% to approximately 5% (w / v) of sucrose equivalence (SE), for example, MA / E / ZUZ I / UOO¿34 approximately 3.1% 0 r approximately 3.2% f approximately 3.3% o 0 / approximately 3.4% f approximately 3.5% 6% f approximately 3.6% r approximately 3.7% f approximately 3.8%, approximately 3.9% r approximately 4.0%, approximately 4.1% o, O f approximately 4.2% o. approximately 4.3% o, 0 r approximately 4.4% 0 f approximately 4.5% 6% r approximately 4.6% Λ approximately 4.7% approximately 4.8%, approximately 4.9% o approximately 5.0%, well alone or in combination with one or more additional sweet-tasting components (e.g., steviol glycosides, HFCS) present in the sweetening composition or flavor-modifying composition, i.e., before adding such compositions to the consumable substance. The sweetness of a given composition is normally measured with reference to a sucrose solution. See, in general, A Systematic Study of Concentration-Response Relationships of Sweeteners, GE DuBois, DE Walters, SS Schiffman, ZS Warwick, BJ Booth, SD Pecore, K. Gibes, B. T. Carr, and LM Brands, in Sweeteners: Discovery, Molecular Design and Chemoreception, DE Walters, FT Orthoefer and GE DuBois, Eds., American Chemical Society, Washington, DC (1991), p. 261-276. The amount of sucrose in a reference solution can be described in degrees Brix (°Bx). One degree Brix is ​​1 gram of sucrose in 100 grams of solution, and represents the concentration of the solution as a percentage by weight (% w / w) (strictly speaking, by mass). In one embodiment, a sweetening composition containing brazein (or an analogue thereof) is provided in an amount effective to provide a sweetness equivalent to approximately 1 to approximately 12 degrees Brix of sugar when added to a consumable substance, such as, for example, approximately 2 to approximately 9 degrees Brix, approximately 3 to approximately 8 degrees Brix, approximately 4 to approximately 7 degrees Brix, or approximately 5 degrees Brix, either alone or in combination with one or more sweet-tasting components (e.g., steviol glycosides, HFCS) present in the sweetening composition or the flavor-modifying composition or consumable substance. In another embodiment, brazein (or an analogue thereof) is present in an amount effective to provide a sweetness equivalent to approximately 10 degrees Brix when added to a sweetenable composition, either alone or in combination with one or more sweet-tasting components (e.g., steviol glycosides, HFCS)., steviol glycosides, HFCS) present. MA / Ε / ZυΖΊ / UOOZy^ in the sweetening composition, the flavor-modifying composition, or the consumable substance to which it is added. The sweetness of a non-sucrose sweetener can also be measured against a sucrose reference by determining the sucrose equivalence of the non-sucrose sweetener. Typically, taste panelists are trained to detect the sweetness of reference sucrose solutions containing between 1% and 15% sucrose (w / v). Other non-sucrose sweeteners are then tested at a series of dilutions to determine the concentration of the non-sucrose sweetener that is equally sweet to a given reference percentage of sucrose. For example, if a 1% solution of a sweetener is as sweet as a 10% sucrose solution, then the sweetener is said to be 10 times sweeter than sucrose. In one embodiment, the amount of brazein (or its analogue) present in the sweetening or flavor-modifying composition disclosed herein is any amount that contributes to one or more enhanced organoleptic properties of the consumable substance (e.g., beverage) to which the sweetening or flavor-modifying composition is added. In one particular embodiment, the enhanced organoleptic property is associated with taste. In one embodiment, the enhancement of one or more organoleptic properties results in an enhanced taste profile. The overall taste profile of a composition is an interaction of several different tastes, such as sweetness, acidity, and the like. Examples of improved organoleptic properties may include, for example, a reduction in bitterness, a reduction in astringent and licorice notes, a slower onset of sweetness, a reduction in lingering sweetness, a reduction in lingering bitterness, a reduction in bitter aftertaste, a reduction in metallic aftertaste, a reduction in chemical and synthetic aftertaste, and a combination thereof. In one particular embodiment, the expression "improved organoleptic properties" means that the sweetened or flavor-modified composition (e.g., a beverage) will have one or more improved organoleptic properties for most users. The improvement may be expressed qualitatively or quantitatively, e.g., as a percentage improvement. The enhanced organoleptic property can be measured by or using technical means such as a Taste Detection System (TDS), an expression that refers to serial sensory analytical units (e.g., electrochemical, gravimetric, optical, or biosensors) that can detect specific substances. Sliwi 'nska, M et al. J. Agrie. Food Chem. (2014), 62, 1423-1448. MA / t / zuz ι / υοοζυ^ In one particular embodiment, brazein (or an analogue thereof) is present in the sweetening or flavor-modifying composition in any amount that reduces, suppresses, or masks the bitterness of a consumable substance (e.g., a beverage) to which the sweetening or flavor-modifying composition is added, either alone or together with one or more sweet-tasting components (e.g., steviol glycosides, HFCS). The comparison is made with a consumable substance to which the sweetening or flavor-modifying composition has not been added. In one particular embodiment, brazein (or an analogue thereof) is present in the sweetening or flavor-modifying composition in an amount that reduces the bitterness of the consumable substance (e.g., beverage) to which it is added by at least approximately 5%, at least approximately 10%, at least approximately 15%, at least approximately 20%, or at least approximately 25% more, either alone or in combination with one or more sweet-tasting components (e.g., steviol glycosides, HFCS) in the sweetening or flavor-modifying composition, i.e., before being added to the consumable substance. In one embodiment, most subjects experience the reduction in bitterness. ML / t / zuz ι / υοοζυ^ The comparison is made with a consumable substance to which no sweetening or flavor-modifying composition has been added. In a particular embodiment, brazein (or an analogue thereof) is present in the sweetening or flavor-modifying composition in any amount that reduces the bitter aftertaste of a consumable substance (e.g., a beverage) to which the sweetener or flavor-modifying composition is added, either alone or in combination with one or more sweet-tasting components (e.g., steviol glycosides, HFCS) in the sweetening or flavor-modifying composition, i.e., before adding it to the consumable substance. In a particular embodiment, brazein (or an analogue thereof) is present in the sweetening or flavor-modifying composition in an amount that reduces the bitter aftertaste of the consumable substance (e.g., a beverage).(beverage) to which it is added at least approximately 5%, at least approximately 10%, at least approximately 15%, at least approximately 20%, or at least approximately 25% or more. In one embodiment, most subjects experience a reduction in bitter aftertaste. The comparison is made with a consumable substance to which the sweetening or flavor-modifying composition has not been added. MA / Ε / ZυΖΊ / UOOZy^ In another embodiment, brazein (or an analogue thereof) is present in the sweetening or taste-modifying composition in any amount that reduces the persistence of sweetness in a consumable substance (e.g., a beverage) to which the sweetener or taste-modifying composition is added. Sucrose has a sweet taste where the peak response is perceived rapidly and the perceived sweetness dissipates relatively quickly upon swallowing a food or beverage. In contrast, the sweet tastes of essentially all high-potency sweeteners reach their peak responses somewhat more slowly and then decline in intensity more slowly than those of sucrose. This decline in sweetness is commonly referred to as sweetness persistence and is an important limitation for high-potency sweeteners, including ENAPs (Naturally High Potency Sweeteners).The slow onset of sweetness can also be a problem. In general, however, the persistence of sweetness is a more significant issue. Therefore, preferred embodiments of this invention exhibit significant reductions in the persistence of sweetness. In one particular embodiment, brazein (or an analogue thereof) is present in the sweetening composition or flavor-modifying compositions in an amount that reduces the persistence of sweetness of the consumable substance. MA / t / zuz ι / υοοζυ+ (e.g., beverage) to which at least approximately 5%, at least approximately 10%, at least approximately 15%, at least approximately 20%, or at least approximately 25% more is added, either alone or in combination with one or more sweet-tasting components (e.g., steviol glycosides, HFCS) in the sweetening or flavor-modifying composition before being added to the consumable substance. In one embodiment, most subjects perceive a reduction in the persistence of sweetness. In a particular embodiment, the comparison is made with a consumable substance to which the sweetening or flavoring composition has not been added. In certain embodiments, the sweetening composition or the flavor and / or taste-modifying compositions contain one or more additional sweeteners. In one embodiment, the additional sweetener is present above its threshold sweetness concentration. In certain embodiments, the sweetening composition containing brazein and the one or more additional sweeteners synergistically enhance the sweetness of the consumable substance to which the sweetening composition is added. In one embodiment, the sweetness of the consumable substance is enhanced in a manner that would be unexpected by a person skilled in the art. MA / Ε / ZυΖΊ / UOOZy^ The additional sweetener can be any type of sweetener, for example, a natural, non-natural, or synthetic sweetener. As used herein, the term high-intensity sweetener refers to any synthetic or semi-synthetic sweetener, or sweetener that occurs naturally. High-intensity sweeteners are compounds or mixtures of compounds that are sweeter than sucrose. High-intensity sweeteners are typically many times (e.g., 20 times or more, 30 times or more, 50 times or more, or 100 times or more) sweeter than sucrose. In at least one embodiment, the at least one additional sweetener is selected from natural sweeteners other than stevia sweeteners. In another embodiment, the at least one additional sweetener is selected from High Potency Synthetic Sweeteners (HPSS). In a particular embodiment, one or more additional sweeteners may be a high-potency natural sweetener (HPNS). Suitable high-potency natural sweeteners include, but are not limited to, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, dulcoside B, rubusoside, stevia, stevioside, mogroside IV, mogroside V, and other sweeteners. MA / t / zuz ι / υοοζυ^ of Luo Han Guo, siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monelin, mabinlin, brazein, hernandulcin, phyllodulcin, glycophyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterokaryoside A, pterokaryoside B, mukurozioside, flomisoside I, periandrin I, abrusoside A, stevioldioside, and cyclokaryoside I. The high-potency natural sweetener can be provided as a pure compound or, alternatively, as part of an extract. For example, rebaudioside A can be provided as a single compound or as part of a stevia extract. In one embodiment, the one or more additional sweeteners are selected from the group consisting of rebaudioside M, rebaudioside A, siamenoside I, and mogroside V. In one particular embodiment, the sweetening and / or flavor-modifying composition of the present invention comprises brazein (or an analogue thereof) and siamenoside I. In another particular embodiment, the sweetening and / or flavor-modifying composition of the present invention comprises brazein (or an analogue thereof) and mogroside V. In another embodiment, one or more additional sweeteners are selected from the group consisting of rebaudioside D, MA / t / zuz ι / υοοζυ^ rebaudioside N, rebaudioside O, rebaudioside E, steviolmonoside, steviolbioside, rubusoside, dulcoside B, dulcoside A, rebaudioside B, rebaudioside G, stevioside, rebaudioside C, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside M2, rebaudioside D2, rebaudioside S, rebaudioside T, rebaudioside U, rebaudioside V, rebaudioside W, rebaudioside Z1, rebaudioside Z2, rebaudioside IX, enzymatically glycosylated steviol glycosides and combinations thereof. In a further embodiment, the one or more additional sweeteners are selected from the group consisting of mogroside IA, mogroside IE, 11-oxomogroside IA, mogroside II, mogroside IIA, mogroside IIB, mogroside IIIE, 7-oxomogroside IIIE, mogroside III, mogroside lile, 11-deoxymogroside III, mogroside IV, 11-oxomogroside IV, 11-oxomogroside IVA, 11-deoxymogroside V, 7-oxomogroside V, 11-oxomogroside V, isomogroside V, mogroside VI, mogrol, 11-oxomogrol, the 1,6-a isomer of siamenoside I, monk fruit extract, and combinations thereof. In one particular embodiment, the one or more additional sweeteners is rebaudioside M ([2-O-pD-glucopyranosyl-3-O-pD-glucopyranosyl) ester of 13-[2-OpD-glucopyranosyl-3O-pD-glucopyranosyl-pD-glucopyranosyl)oxy] Ent Kaur-16-end19-oic acid having the formula: MA / t / zuz ι / υοοζυ^ Reb M can be provided in purified or unpurified form, i.e., as part of a naturally occurring mixture containing Reb M. In one embodiment, Reb M can be obtained from a stevia extract by any suitable purification method. Suitable purification methods are known in the art, including, but not limited to, column chromatography, recrystallization, phase separation, extraction, high-performance liquid chromatography, and combinations thereof. In another embodiment, the additional sweetener is a steviol glycoside composition. An illustrative steviol glycoside composition is A95, which contains mainly reb D and reb M with minor amounts of one or more of the following: Reb E, Reb O, Reb N, Reb A, Stevioside, Reb C, and Reb B. Methods for obtaining A95 are provided in WO 2017 / 059414, incorporated by reference herein. An illustrative mixture of A95 is provided in Example 7 herein. The amount of Reb M in the sweeter composition or taste-modifying composition may vary. In one embodiment, Reb M is present in a sweetening composition in any amount that imparts the desired sweetness when the sweetening composition is added to a consumable substance (e.g., a beverage). In one particular embodiment, the desired sweetness of the consumable substance is greater than approximately 10 degrees Brix. In one embodiment, the sweetening composition contains Reb M in an amount effective to provide a sweetness equivalent to approximately 1 to 12 degrees Brix when added to a consumable substance (e.g., a beverage), such as, for example, approximately 2 to approximately 9 degrees Brix, approximately 3 to approximately 8 degrees Brix, approximately 4 to approximately 7 degrees Brix, or approximately 5 degrees Brix. MA / t / zuz ι / υοοζυ^ In one particular embodiment, Reb M is present in an amount effective to provide a sucrose equivalence (SE) of approximately 8 or less, such as, for example, approximately 7, approximately 6.5, approximately 6, approximately 5.5, or approximately 5 SE. In another particular embodiment, Reb M is present in an amount effective to provide a sucrose equivalence of approximately 8 or greater, such as, for example, approximately 9, approximately 9.5, approximately 10, approximately 10.5, approximately 11, approximately 11.5, approximately 12, approximately 12.5, approximately 13, approximately 13.5, approximately 14, approximately 14.5, or approximately 15. In one embodiment, Reb M is present in the flavor-modifying composition in any amount that imparts the desired flavor when the flavor-modifying composition is added to a flavor-modifiable composition (e.g., a beverage). In a particular embodiment, the desired flavor is a temporary or sugar-like taste profile. In one embodiment, Reb M and brazein produce a synergistic effect, e.g., synergistic sweetness, meaning the sweetness of the combination is greater than the sum of the individual sweeteners. In a particular embodiment, Reb M and brazein produce an effect that would be unexpected by someone skilled in the art. Reb M may be provided in purified form or as a component of a mixture containing Reb M and one or more additional components. In one embodiment, Reb X is provided as a component of a mixture. In a particular embodiment, the mixture is a stevia extract. The stevia extract may contain Reb M in an amount MA / I / υοοζυ+ which varies from less than approximately 5% to approximately 100% by weight on a dry basis, such as, for example, from approximately 10% to approximately 100%, from approximately 20% to approximately 100%, from approximately 30% to approximately 100%, from approximately 40% to approximately 100%, from approximately 50% to approximately 100%, from approximately 60% to approximately 100%, from approximately 70% to approximately 100%, from approximately 80% to approximately 100%, and from approximately 90% to approximately 100%. In further embodiments, the stevia extract contains Reb M in an amount greater than approximately 90% by weight on a dry basis, for example, greater than approximately 91%, greater than approximately 92%, greater than approximately 93%, greater than approximately 94%, greater than approximately 95%, and so on. greater than approximately 96%, greater than approximately 97%, greater than approximately 98%, and greater than approximately 99%. In one embodiment, Reb M is provided as a component of a steviol glycoside mixture, i.e., a mixture of steviol glycosides wherein the remainder of the non-Reb M portion of the mixture is composed entirely of steviol glycosides. The identities of the steviol glycosides are known in the art and include, but are not limited to, steviol, steviol monoside, ruboside, steviol biocide, stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, and dulcoside A. The steviol glycoside mixture may contain from approximately 5% to approximately 100% Reb M by weight on a dry basis. For example, a mixture of MA / Ε / ZυΖΊ / UOOZy^ Steviol glycosides may contain from approximately 10% to approximately 100%, from approximately 20% to approximately 100%, from approximately 30% to approximately 100%, from approximately 40% to approximately 100%, from approximately 50% to approximately 100%, from approximately 60% to approximately 100%, from approximately 70% to approximately 100%, from approximately 80% to approximately 100% and from approximately 90% to approximately 100% of Reb M by weight on a dry basis. In further embodiments, the steviol glycoside mixture may contain more than approximately 90%, for example, more than approximately 91%, more than approximately 92%, more than approximately 93%, more than approximately 94%, more than approximately 95%, more than approximately 96%, more than approximately 97%, more than approximately 98%, and more than approximately 99% of Reb M by weight on a dry basis. RebM80 refers to a composition of stevia extract or steviol glycoside that has approximately 80% Reb M by weight. In one particular embodiment, the one or more additional sweeteners is rebaudioside A. Reb A can be provided in purified or unpurified form, i.e., as part of a mixture of natural origin containing Reb A. In one embodiment, Reb A can be obtained from a stevia extract by any suitable purification method. Suitable purification methods are known in the art, including, but not limited to, column chromatography, recrystallization, phase separation, extraction, high-performance liquid chromatography, and combinations thereof. Reb A can be provided in purified form or as a component of a mixture containing Reb A and one or more MA / t / zuz ι / υοοζυ^ additional components. In one embodiment, Reb A is provided as a component of a mixture. In a particular embodiment, the mixture is a stevia extract. The stevia extract may contain Reb A in an amount ranging from approximately 5% to approximately MA / t / zuz ι / υοοζυ^ 100% by weight on a dry basis, such as, for example, from approximately 10% to approximately 100% / from approximately 20g to approximately 100g, from approximately 30g to approximately 100g, from approximately 40% to approximately 100g, from approximately 50% to approximately 100%, from approximately 60% to approximately 100%, from approximately 70g to approximately 100g, from approximately 80% to approximately 100%, and from approximately 90% to approximately 100%. In further embodiments, the stevia extract contains Reb A in an amount greater than approximately 90% by weight on a dry basis, for example, greater than approximately 91%, greater than approximately 92%, greater than approximately 93%, greater than approximately 94%, greater than approximately 95%, greater than approximately 96%, greater than approximately 97%, greater than approximately 98% and greater than approximately 99%. In one embodiment, Reb A is provided as a component of a steviol glycoside mixture, i.e., a steviol glycoside mixture wherein the remainder of the non-Reb A portion of the mixture is composed entirely of steviol glycosides. The steviol glycoside mixture may contain from approximately 5% to approximately 100% Reb A by weight on a dry basis. For example, a MA / t / zuz ι / υοοζυ^ The steviol glycoside mixture may contain from approximately 10.75 to approximately 100%, from approximately 20% to approximately 100%, from approximately 30% to approximately 100%, from approximately 40% to approximately 100%, from approximately 50.75 to approximately 100%, from approximately 60.75 to approximately 100%, from approximately 70% to approximately 100%, from approximately 80% to approximately 100%, and from approximately 90% to approximately 100% of Reb A by weight on a dry basis. In other embodiments Furthermore, the mixture of steviol glycosides may contain more than approximately 90%, for example, more than approximately 91%, more than approximately 92%, more than approximately 93%, more than approximately 94%, more than approximately 95%, more than approximately 96%, more than approximately 97%, more than approximately 98% and more than approximately 99% of Reb A by weight on a dry basis. The amount of Reb A in the sweetening or flavor-modifying composition may vary. In one embodiment, Reb A is present in a sweetening composition in any amount that imparts the desired sweetness when the sweetening composition is added to a sweetenable composition. In one particular embodiment, the desired sweetness of the sweetened composition is greater than approximately 10 degrees Brix. In one embodiment, Reb A and brazein produce a synergistic effect, e.g., synergistic sweetness, meaning the sweetness of the combination is greater than the sum of the individual sweeteners. In certain embodiments, Reb A and brazein produce an effect that a person skilled in the art would not have expected. In one particular embodiment, Reb A is present in an amount effective to provide a sucrose equivalence (SE) of approximately 8 or less, such as, for example, approximately 7, approximately 6.5, approximately 6, approximately 5.5, or approximately 5 SE. In another particular embodiment, Reb A is present in an amount effective to provide a sucrose equivalence (SE) of approximately 8 or greater, such as, for MA / t / zuz ι / υοοζυ^ example, approximately 9, approximately 9.5, approximately 10, approximately 10.5, approximately 11, approximately 11.5, approximately 12, approximately 12.5, approximately 13, approximately 13.5, approximately 14, approximately 14.5 or approximately 15 . In another particular embodiment, Reb A is present in an amount effective to provide a sucrose equivalence greater than approximately 8 ES, e.g., approximately 9 ES, approximately 9.5 ES, approximately 10 ES. In one embodiment, Reb A is present in the taste-modifying composition in any amount that imparts the desired flavor when the taste-modifying composition is added to a flavor-modifiable composition (e.g., a beverage). In one particular embodiment, the desired flavor is a sugar-like taste. In one particular embodiment, brazein and Reb A produce a synergistic effect. In one embodiment, brazein and Reb A produce an effect that would be unexpected by an expert in the field. In another embodiment, one or more additional sweeteners may be carbohydrate sweeteners. Non-limiting examples of suitable carbohydrate sweeteners include sucrose, fructose, glucose, erythritol, maltitol, MA / Ε / ΖυΖΊ / UOOZy^ lactitol, sorbitol, mannitol, xylitol, D-tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g., a-cyclodextrin, β-cyclodextrin and γ-cyclodextrin), ribulose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, gulose, idose, thallose, erythrulose, xylulose, psychose, turanose, cellobiose, glucosamine, mannosamine, fucose, fuculose, glucuronic acid, gluconic acid, glucono-lactone, abecose, galactosamine, xylo-oligosaccharides (xylotriose, xylobiose and the like), gentiooligosaccharides (gentiobiose, gentiotriose, gentiotetraose and the like), galacto-oligosaccharides, sorbose, ketotriose (dehydroxyacetone), aldotriose (glyceraldehyde), nigero-oligosaccharides, fructo-oligosaccharides (cestose, nystose and the like), maltotetraose, maltotriol, tetrasaccharides, mannan-oligosaccharides, malto-oligosaccharides (maltotriose, maltotetraose, maltopentaose,maltohexaose, maltoheptaose and the like), dextrins, lactulose, melibiose, raffinose, rhamnose, ribose, isomerized liquid sugars such as high fructose corn syrup (HFCS) (e.g., HFCS55, HFCS42 or HFCS90), coupling sugars, soybean seed oligosaccharides, glucose syrup and combinations thereof. In other embodiments, the at least one additional sweetener is a synthetic sweetener. As used herein, the term "synthetic sweetener" refers to any composition not found naturally in nature that characteristically has a sweetening power greater than that of sucrose, fructose, or glucose, but with fewer calories. Non-limiting examples of high-potency synthetic sweeteners suitable for the embodiments of this disclosure include sucralose, acesulfame potassium, aspartame, alitame, saccharin, neohesperidin dihydrochalcone, cyclamate, neotame, advantame, glycosylated steviol glycosides (GEGs), and combinations thereof. Sweetener compositions can be customized to achieve the desired calorie content. For example, sweetener compositions can be high in calories, so that they impart the desired sweetness when added to a sweetened composition (such as a beverage) and have approximately 120 calories per 236.6 ml (8 oz) serving. Sweetener compositions can be customized to achieve the desired calorie content. For example, sweetener compositions can be of medium calorie content, so that they impart the desired sweetness when added to a sweetener composition (such as, for example, MA / t / zuz ι / υοοζυ+ as a beverage) and have approximately 80 calories per 236.6 ml (8 oz) serving. For example, sweetener compositions can be low in calories, so that they impart the desired sweetness when added to a sweetened composition (such as, for example, as a beverage) and have less than 40 calories per 236.6 ml (8 oz) serving. In other embodiments, the sweetening compositions may be non-caloric, so that they impart the desired sweetness when added to a sweetened composition (such as, for example, a dedi) and have less than 5 calories per 236.6 ml (8 oz) serving. Additives In addition to drazein (or its analogue) and, optionally, one or more additional sweeteners (e.g., one or more steviol glycosides), the sweetening compositions or flavor-modifying compositions disclosed herein may optionally include additional additives, which are detailed below. In some embodiments, the sweetening 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, and other fatty acids. MA / t / zuz ι / υοοζυ^ organic, inorganic acids, organic salts, including salts of organic acids and salts of organic bases, inorganic salts, bitter compounds, flavorings and flavoring ingredients, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, flavonoids, alcohols, polymers and combinations thereof. In some embodiments, the additives act to improve the timing and flavor profile of the sweetener in order to provide a sweetener composition with a taste similar to that of sucrose. In one embodiment, sweetening compositions or flavor-modifying compositions contain one or more polyols. The term polyol, as used herein, refers to a molecule containing more than one hydroxyl group. A polyol may be a diol, a triol, or a tetraol containing 2, 3, and 4 hydroxyl groups, respectively. A polyol may also contain more than 4 hydroxyl groups, such as pentaol, hexaol, heptaol, or the like, containing 5, 6, or 7 hydroxyl groups, respectively. Additionally, a polyol may also be a sugar alcohol, polyhydric alcohol, or polyalcohol, which is a reduced form of carbohydrate in which the carbonyl group (aldehyde or ketone, reducing sugar) has been reduced to a primary or secondary hydroxyl group. MA / t / zuz ι / υοοζυ^ Non-limiting examples of polyols, in some embodiments, include erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin), threitol, galactitol, palatinose, reduced isomalto-oligosaccharides, reduced xylo-oligosaccharides, reduced gentio-oligosaccharides, reduced maltose syrup, reduced glucose syrup, and sugar alcohols or any other carbohydrate that can be reduced without adversely affecting taste. Suitable amino acid additives that enhance sweetness 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 their salt forms, such as sodium or potassium salts, or acid salts. Amino acid additives that enhance sweetness may also be in the D or L configuration and in the mono-, di-, or tri-form of the same or different amino acids. Additionally, amino acids can be α, β, γ, and / or δ isomers if appropriate. Combinations of the above amino acids and their corresponding salts (e.g.Sodium, potassium, calcium, magnesium, or other alkali or alkaline earth metal salts, or acid salts thereof, are also suitable additives for enhancing sweetness in some embodiments. Amino acids can be natural or synthetic. Amino acids can also be modified. Modified amino acids refer to any amino acid in which at least one atom has been added, removed, substituted, or combinations thereof (e.g., N-alkyl amino acid, N-acyl amino acid, or N-methyl amino acid). Non-limiting examples of modified amino acids include amino acid derivatives such as trimethylglycine, N-methylglycine, and N-methylalanine. 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.,Polyamino acid additives that enhance sweetness include poly-L-aspartic acid, poly-L-lysine (e.g., poly-L-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g., poly-L-D-ornithine or poly-L-D-s-ornithine), poly-L-arginine, other polymeric forms of amino acids, and salt forms thereof (e.g., calcium, potassium, sodium, or magnesium salts such as monosodium L-glutamic acid). Polyamino acids may be in the D or L configuration. Additionally, polyamino acids may be α, β, γ, δ, and ε isomers, if appropriate. Combinations of the above polyamino acids and their corresponding salts (e.g., sodium, potassium, calcium, magnesium, or other alkali or alkaline earth metal salts thereof, or acid salts) are also suitable sweet-tasting additives in some embodiments. The polyamino acids described herein may also comprise copolymers of different amino acids. Polyamino acids may be natural or synthetic. Polyamino acids may also be modified by the addition, removal, substitution, or combinations thereof, of at least one atom (e.g., N-alkyl polyamino acid or N-acyl polyamino acid). As used herein, modified polyamino acids encompass both modified and unmodified polyamino acids.For example, modified polyamino acids include, but are not limited to, polyamino acids of different Molecular Weights (MW), such as poly-L-lysine with a MW of 1500, MW of 6000, MW of 25200, MW of 63000, MW of 83000 or MW of 300000. Suitable sugar acid additives include, but are not limited to, aldonic, uronic, aldaric, alginic, gluconic, glucuronic, glucaric, galactaric, galacturonic acids and salts thereof (e.g., sodium, potassium, calcium, magnesium salts). MA / t / zuz ι / υοοζυ^ or other physiologically acceptable salts) and combinations thereof. Suitable nucleotide additives include, but are not limited to, inosine monophosphate (IMF), 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). In particular embodiments, the nucleotide is present in the sweetening composition in an amount of approximately 5 ppm to approximately 1000 ppm.Suitable organic acid additives include any compound comprising a -COOH group, such as, for example, C2-C30 carboxylic acids, substituted C2-C30 hydroxycarboxylic acids, benzoic acid, substituted benzoic acids (e.g., 2,4-dihydroxybenzoic acid), substituted cinnamic acids, hydroxy acids, substituted hydroxybenzoic acids, and acids. 4 substituted cyclohexylcarboxylic acids, tannic acid, lactic acid, tartaric acid, citric acid, gluconic acid, glucoheptonic acids, adipic acid, hydroxycitric acid, malic acid, fluitaric acid (a mixture of malic acid, fumaric acid, and tartaric 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 their derivatives of alkali or alkaline earth metal salts. In addition, organic acid additives may also be in the D or L configuration. Suitable organic acid additive salts include, but are not limited to, sodium, calcium, potassium, and magnesium salts of all organic acids, such as salts of citric acid, malic acid, tartaric acid, fumaric acid, lactic acid (e.g., sodium lactate), alginic acid (e.g., sodium alginate), ascorbic acid (e.g., sodium ascorbate), benzoic acid (e.g., sodium benzoate or potassium benzoate), and adipic acid. Examples of organic acid additives that enhance sweetness described 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, MA / E / ZυΖΊ / UOOZy^ dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, thiol, imine, sulfonyl, sulphenyl, sulfinyl, sulfamyl, carboxalkoxy, carboxamido, phosphonyl, phosphinyl, phosphoryl, phosphine, thioester, thioether, anhydride, oximino, hydrazine, carbamyl, phosphorus, or phosphonate. In particular embodiments, the organic acid additive is present in the sweetening composition in an amount of approximately 10 ppm to approximately 5000 ppm. 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). Suitable bittering compound additives include, but are not limited to, caffeine, quinine, urea, bitter orange oil, naringin, quassia, and salts thereof. Suitable flavoring additives and flavoring ingredients include, but are not limited to, vanillin, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, viridiflorol, almond, menthol (including non-mint menthol), grape skin extract, and grape seed extract. Flavoring and flavoring ingredient are synonymous and may include natural or synthetic substances, or combinations thereof. Flavorings also MA / Ε / ZυΖΊ / UOOZy^ include any other substance that imparts flavor, and may include natural or non-natural (synthetic) substances that are safe for humans or animals when used within a generally accepted range. Non-limiting examples of proprietary flavorings include Ddhler™ Natural Flavoring Sweetness Enhancer K14323 (Ddhler™, Darmstadt, Germany), Symrise™ Natural Flavor Mask for Sweeteners 161453 and 164126 (Symrise™, Holzminden, Germany), Natural Advantage™ Bitterness Blockers 1, 2, 9, and 10 (Natural Advantage™, Freehold, New Jersey, USA), and Sucramask™ (Creative Research Management, Stockton, California, USA). Suitable polymeric additives include, but are not limited to, chitosan, pectin, pectic acid, pectinic acid, polyuronic acid, polygalacturonic acid, starch, food-grade hydrocolloids or crude extracts thereof (e.g., Senegal gum arabic (Fibergum™), Seyal gum arabic, carrageenan), poly-L-lysine (e.g., poly-L-lysine or polyL-s-lysine), poly-L-ornithine (e.g., poly-L-ornithine or poly-Ls-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 ML / t / zuz ι / υοοζυ^ its salts, and other cationic polymers and anionic polymers. Suitable protein additives or protein hydrolysates 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 isolates, protein hydrolysates, 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, and the like), collagen (e.g., gelatin), partially hydrolyzed collagen (e.g., hydrolyzed fish collagen), and hydrolysates of collagen (e.g., hydrolyzed porcine collagen). Suitable surfactant additives include, but are not limited to, polysorbates (e.g., polyoxyethylsorbitan monooleate (polysorbate 80), polysorbate 20, polysorbate 60), sodium dodecylbenzenesulfonate, sodium dioctyl sulfosuccinate or sodium dioctyl sulfosuccinate, sodium dodecyl sulfate, cetylpyridinium chloride (hexadecylpyridinium chloride), hexadecyltrimethylammonium bromide, sodium cholate, carbamoyl, choline chloride, sodium glucocholate, sodium taurodeoxycholate, lauryl arginate, sodium stearoyl lactylate, sodium taurocholate, lecithins, sucrose oleate esters, sucrose stearate esters, sucrose palmitate esters, sucrose laurate esters, and other emulsifiers, and the like. Suitable flavonoid additives are classified as flavonols, flavones, flavanones, flavan-3-ols, isoflavones, or anthocyanidins. Non-limiting examples of flavonoid additives include, but are not limited to, catechins (e.g., green tea extracts such as Polyphenon™ 60, Polyphenon™ 30, and Polyphenon™ 25 (Mitsui Norin Co., Ltd., Japan)), polyphenols, rutins (e.g., enzyme-modified rutin Sanmelin™ AO (San-fi Gen FFI, Inc., Osaka, Japan)), neohesperidin, naringin, neohesperidin dihydrochalcone, and the like. Suitable alcohol additives include, but are not limited to, ethanol. Suitable astringent compound additives include, but are not limited to, tannic acid, europium chloride (EuCb), gadolinium chloride (GdCb), terbium chloride (TbCb), alum, tannic acid, and polyphenols (e.g., tea polyphenols). In particular embodiments, the astringent additive MA / I / υοοζυ+ is present in an amount of approximately 10 ppm to approximately 5000 ppm. In particular embodiments, the sweetening or flavor-modifying compositions comprise brazein (or an analogue thereof), optionally in combination with one or more steviol glycosides (e.g., Reb M, Reb A), a polyol selected from erythritol, maltitol, mannitol, xylitol, sorbitol, and combinations thereof; and optionally at least one additional sweetener and / or functional ingredient. In one particular embodiment, the polyol is erythritol. The steviol glycoside (e.g., Reb M, Reb A) may be provided as a pure compound or as part of a stevia extract or a mixture of steviol glycosides, as described above. Steviol glycoside (e.g., Reb M, Reb A) may be present in an amount of approximately 5% to approximately 100% by weight on a dry basis in a mixture of steviol glycosides or a stevia extract. In particular embodiments, the sweetening compositions or flavor-modifying compositions comprise brazein (or an analogue thereof), optionally in combination with one or more steviol glycosides (e.g., Reb M, Reb A); a carbohydrate sweetener selected from sucrose, fructose, glucose, maltose, and combinations thereof; and optionally at least one sweetener and / or MA / t / zuz ι / υοοζυ^ additional functional ingredient. Steviol glycoside (e.g., Reb M, Reb A) may be provided as a pure compound, or as part of a stevia extract or a mixture of steviol glycosides, as described above. Steviol glycoside (e.g., Reb M, Reb A) may be present in an amount of approximately 5% to approximately 100% by weight on a dry basis in a mixture of steviol glycosides or a stevia extract. In particular embodiments, the sweetening or flavor-modifying compositions comprise brazein (or an analogue thereof), optionally in combination with one or more steviol glycosides (e.g., Reb M, Reb A); an amino acid selected from glycine, alanine, proline, and combinations thereof; and optionally at least one additional sweetener and / or functional ingredient. The steviol glycoside may be provided as a pure compound or as part of a stevia extract or a mixture of steviol glycosides, as described above. The steviol glycoside (e.g., Reb M, Reb A) may be present in an amount of approximately 5% to approximately 100% by weight on a dry basis in a mixture of steviol glycosides or a stevia extract. In particular embodiments, the sweetening compositions or flavor-modifying compositions comprise brazein (or an analogue thereof), optionally in MA / t / zuz ι / υοοζυ^ combination with one or more steviol glycosides (e.g., Reb M, Reb A), a salt selected from sodium chloride, magnesium chloride, potassium chloride, calcium chloride, and combinations thereof; and optionally at least one additional sweetener and / or functional ingredient. The steviol glycoside (e.g., Reb M, Reb A) may be provided as a pure compound, or as part of a stevia extract or a mixture of steviol glycosides, as described above. Functional ingredients The sweetening or flavor-modifying compositions disclosed herein may also contain one or more functional ingredients, which provide an actual or perceived health benefit to the composition. Functional ingredients include, but are not limited to, saponins, antioxidants, sources of dietary fiber, fatty acids, vitamins, glucosamine, minerals, preservatives, hydrating agents, probiotics, prebiotics, weight management agents, osteoporosis treatment agents, phytoestrogens, long-chain primary aliphatic saturated alcohols, phytosterols, and combinations thereof. Some examples of antioxidants suitable for embodiments of this invention include, but are not limited to, vitamins, vitamin cofactors, minerals, MA / t / zuz ι / υοοζυ+ hormones, carotenoids, carotenoid terpenoids, non-carotenoid terpenoids, flavonoids, flavonoid polyphenols (e.g., bioflavonoids), flavonols, flavones, phenols, polyphenols, phenol esters, polyphenol esters, non-flavonoid phenolics, isothiocyanates and combinations thereof.In some embodiments, the antioxidant is vitamin A, vitamin C, vitamin E, ubiquinone, selenium, manganese, melatonin, α-carotene, β-carotene, lycopene, lutein, zeanthin, cryptoxanthin, resveratrol, eugenol, quercetin, catechin, gossypol, hesperetin, curcumin, ferulic acid, thymol, hydroxytyrosol, turmeric, thyme, olive oil, lipoic acid, glutathione, glutamine, oxalic acid, tocopherol derivatives, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), ethylenediaminetetraacetic acid (EDTA), tert-butylhydroquinone, acetic acid, pectin, tocotrienol, tocopherol, coenzyme Q10, zeaxanthin, astaxanthin, canthaxanthin, saponins, limonoids, kaempfedrol, myricetin, isorhamnetin, proanthocyanidins, quercetin, rutin, luteolin, apigenin, mandaritin, hesperetin, naringenin, erodictyol, flavan-3-ols (e.g., anthocyanidins), gallocatechins, epicatechin and its gallate forms, epigallocatechin and its gallate forms (EGCG), theaflavin and its gallate forms, thearubigins, isoflavone phytoestrogens, genistein, daidzein, glycitein. MA / t / zuz ι / υοοζυ^ anthocyanins, cyanidin, delphinidin, malvidin, pelargonidin, peonidin, petunidin, ellagic acid, gallic acid, salicylic acid, rosmarinic acid, cinnamic acid and its derivatives (e.g., ferulic acid), chlorogenic acid, chicoric acid, gallotannins, ellagitannins, anthoxanthins, betacyanins and other plant pigments, silymarin, citric acid, lignarin, antinutrients, bilirubin, uric acid, Ra-lipoic acid, N-acetylcysteine, emblicanin and phytic acid, or combinations thereof. In alternative embodiments, the antioxidant is a synthetic antioxidant such as butylated hydroxytoluene or butylated hydroxyanisole, for example. Other sources of antioxidants suitable for embodiments of this invention include, but are not limited to, fruits, vegetables, tea, cocoa, chocolate, spices, herbs, rice, cattle viscera, yeast, whole grains, or cereals. The specific antioxidants belong to the class of phytonutrients called polyphenols (also known as polyphenolics), which are a group of chemical substances found in plants, characterized by the presence of more than one phenol group per molecule. Polyphenols suitable for embodiments of this invention include catechins, proanthocyanidins, procyanidins, anthocyanins, quercetin, rutin, resveratrol, isoflavones, curcumin, punicalagin, ellagitannin, hesperidin, and naringin. MA / t / zuz ι / υοοζυ^ citrus flavonoids, chlorogenic acid, other similar materials and combinations thereof. In particular embodiments, the antioxidant is a catechin such as, for example, epigallocatechin gallate (EGCG). Suitable sources of catechins for embodiments of this invention include, but are not limited to, green tea, white tea, black tea, oolong tea, chocolate, cocoa, red wine, grape seed, red grape skin, purple grape skin, red grape juice, purple grape juice, berries, pycnogenol, and red apple peel. In some embodiments, the antioxidant is selected from proanthocyanidins, procyanidins, or combinations thereof. Suitable sources of proanthocyanidins and procyanidins for embodiments of this invention include, but are not limited to, red grapes, purple grapes, cocoa, chocolate, grape seeds, red wine, cocoa beans, cranberry, apple peel, plum, blueberry, blackcurrants, aronia berries, green tea, sorghum, cinnamon, barley, kidney beans, pinto beans, hops, almonds, hazelnuts, pecans, pistachios, pycnogenol, and colored berries. In particular embodiments, the antioxidant is an anthocyanin. Suitable sources of anthocyanins for embodiments of this invention include, but are not limited to, red berries, blueberries, bilberries, cranberries, raspberries, cherries, pomegranates, strawberries, elderberries, and aronia berries. MA / t / zuz ι / υοοζυ^ red grape skin, purple grape skin, grape seed, red wine, blackcurrant, redcurrant, cocoa, plum, apple skin, peach, red pear, red cabbage, red onion, red orange and blackberries. In some embodiments, the antioxidant is selected from quercetin, rutin, or combinations thereof. Suitable sources of quercetin and rutin for embodiments of this invention include, but are not limited to, red apples, onions, kale, locust bean, cranberry, aronia berries, blueberry, blackberry, cranberry, strawberry, raspberry, blackcurrant, green tea, black tea, plum, apricot, parsley, leek, broccoli, chili peppers, berry wine, and ginkgo. In some embodiments, the antioxidant is resveratrol. Suitable sources of resveratrol for embodiments of this invention include, but are not limited to, red grapes, peanuts, cranberry, blueberry, bilberry, mulberry, Japanese Itadori tea, and red wine. In particular embodiments, the antioxidant is an isoflavone. Suitable sources of isoflavones for embodiments of this invention include, but are not limited to, soybeans, soy products, pulses, alfalfa sprouts, chickpeas, peanuts, and red clover. In some formulations, the antioxidant is curcumin. Suitable sources of curcumin for formulations of MA / t / zuz i / uoozy^ this invention includes, but is not limited to, turmeric and mustard. In particular embodiments, the antioxidant is selected from punicalagin, ellagitannin, or combinations thereof. Suitable sources of punicalagin and ellagitannin for embodiments of this invention include, but are not limited to, pomegranate, raspberry, strawberry, walnut, and oak-aged red wine. In some embodiments, the antioxidant is a citrus flavonoid, such as hesperidin or naringin. Suitable sources of citrus flavonoids, such as hesperidin or naringin, for embodiments of this invention include, but are not limited to, oranges, grapefruit, and citrus juices. In particular embodiments, the antioxidant is chlorogenic acid. Suitable sources of chlorogenic acid for embodiments of this invention include, but are not limited to, green coffee, yerba mate, red wine, grape seed, red grape skin, purple grape skin, red grape juice, purple grape juice, apple juice, cranberry, pomegranate, blueberry, strawberry, sunflower, Echinacea, pycnogenol, and apple peel. Suitable dietary fibers include, but are not limited to, non-starch polysaccharides, lignin, cellulose, methylcellulose, hemicelluloses, β-glucans, pectins, gums, mucilage, waxes, inulins, oligosaccharides, fructo-oligosaccharides, cyclodextrins, chitins, and combinations thereof. Food sources of dietary fiber include, but are not limited to, grains, legumes, fruits, and vegetables. Grains that provide dietary fiber include, but are not limited to, oats, rye, barley, and wheat. Legumes that provide fiber include, but are not limited to, peas and beans such as soybeans. Fruits and vegetables that provide a source of fiber include, but are not limited to, apples, oranges, pears, bananas, berries, tomatoes, green beans, broccoli, cauliflower, carrots, potatoes, and celery. Plant foods such as bran, nuts, and seeds (such as flax seeds) are also sources of dietary fiber. Parts of plants that provide dietary fiber include, but are not limited to, stems, roots, leaves, seeds, pulp, and peel. Fatty acids are any linear-chain monocarboxylic acid and include saturated fatty acids, unsaturated fatty acids, long-chain fatty acids, medium-chain fatty acids, short-chain fatty acids, fatty acid precursors (including omega-9 fatty acid precursors), and esterified fatty acids. As used herein, long-chain polyunsaturated fatty acid refers to any carboxylic acid MA / t / zuz ι / υοοζυ^ polyunsaturated or organic acid with a long aliphatic tail. Suitable omega-3 fatty acids include, but are not limited to, linolenic acid, alpha-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, stearidonic acid, eicosatetraenoic acid, and combinations thereof. Suitable omega-6 fatty acids include, but are not limited to, linoleic acid, gamma-linolenic acid, dihomo-gamma-linolenic acid, arachidonic acid, eicosadienoic acid, docosadienoic acid, adrenic acid, docosapentaenoic acid, and combinations thereof. Esterified fatty acids suitable for embodiments of the present invention include, but are not limited to, monoacylglycerols containing omega-3 and / or omega-6 fatty acids, diacylglycerols containing omega-3 and / or omega-6 fatty acids, or triacylglycerols containing omega-3 and / or omega-6 fatty acids, and combinations thereof. The appropriate vitamins include vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B7, vitamin B9, vitamin B12, and vitamin C. Some authorities have classified other compounds as vitamins. These compounds may be called pseudovitamins and include, but are not limited to, compounds such as ubiquinone (coenzyme Q10), pangamic acid, dimethylglycine, and taestril. MA / t / zuz ι / υοοζυ^ amygdalin, flavonoids, para-aminobenzoic acid, adenine, adenylic acid, and s-methylmethionine. As used herein, the term vitamin includes pseudovitamins. Minerals are selected from bulk minerals, trace elements, or combinations thereof. Non-limiting examples of bulk minerals include calcium, chlorine, magnesium, phosphorus, potassium, sodium, and sulfur. Non-limiting examples of trace elements include chromium, cobalt, copper, fluorine, iron, manganese, molybdenum, selenium, zinc, and iodine. Although iodine is generally classified as a trace element, it is required in larger quantities than other trace minerals and is often classified as a bulk mineral. In other particular embodiments of this invention, the mineral is a trace element, believed to be necessary for human nutrition, non-limiting examples of which include bismuth, boron, lithium, nickel, rubidium, silicon, strontium, tellurium, tin, titanium, tungsten, and vanadium. Preservatives are selected from antimicrobial, antioxidant, antienzymatic agents, or combinations thereof. Non-exhaustive examples of antimicrobial agents include sulfites, propionates, benzoates, sorbates, nitrates, nitrites, bacteriocins, salts, sugars, acetic acid, and dimethyl dicarbonate. MA / t / zuz ι / υοοζυ^ (DMDC), ethanol, and ozone. Sulfites include, but are not limited to, sulfur dioxide, sodium bisulfite, and potassium hydrogen sulfite. Propionates include, but are not limited to, propionic acid, calcium propionate, and sodium propionate. Benzoates include, but are not limited to, sodium benzoate and benzoic acid. Sorbates include, but are not limited to, potassium sorbate, sodium sorbate, calcium sorbate, and sorbic acid. Nitrates and nitrites include, but are not limited to, sodium nitrate and sodium nitrite. In one further particular embodiment, at least one preservative is a bacteriocin, such as, for example, nisin. In another particular embodiment, the preservative is ethanol. In yet another particular embodiment, the preservative is ozone.Suitable antienzyme agents for use as preservatives in particular embodiments of the invention include ascorbic acid, citric acid, and metal chelating agents such as ethylenediaminetetraacetic acid (EDTA). Hydration products may be electrolytes, non-limiting examples of which include sodium, potassium, calcium, magnesium, chloride, phosphate, bicarbonate, and combinations thereof. Electrolytes suitable for use in particular embodiments of this invention are also described in U.S. Patent No. 5,681,569, disclosure of which is expressly incorporated by reference herein. MA / Ε / ZυΖΊ / UOOZy^ present document. Non-limiting examples of salts for use in particular embodiments include chlorides, carbonates, sulfates, acetates, bicarbonates, citrates, phosphates, hydrogen phosphates, tartrates, sorbates, citrates, benzoates or combinations thereof. In particular embodiments of this invention, the hydration product is a carbohydrate to supplement the energy reserves burned by the muscles. Suitable carbohydrates for use in particular embodiments of this invention are described in U.S. Patent Nos. 4,312,856, 4,853,237, 5,681,569, and 6,989,171, disclosures of which are expressly incorporated by reference herein. Non-limiting examples of suitable carbohydrates include monosaccharides, disaccharides, oligosaccharides, complex polysaccharides, or combinations thereof. Non-limiting examples of suitable types of monosaccharides for use in particular embodiments include trioses, tetroses, pentoses, hexoses, heptoses, octoses, and nonoses.Non-limiting examples of suitable specific types of monosaccharides include glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose, arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, gulose, idose, mannose, talose, fructose, psicose, sorbose, tagatose, mannoheptulose, sedoheltulose, octolose, and sialose. Non-limiting examples of suitable disaccharides include sucrose, lactose, and maltose. Non-limiting examples of suitable oligosaccharides include sucrose, maltotriose, and maltodextrin. In other particular embodiments, carbohydrates are provided by corn syrup, beet sugar, cane sugar, juice, or tea. In yet another particular embodiment, hydration is provided by a flavanol that facilitates cellular rehydration.Non-limiting examples of flavonoids suitable for use in particular embodiments of this invention include catechin, epicatechin, gallocatechin, epigallocatechin, epicatechin gallate, epigallocatechin 3-gallate, theaflavin, theaflavin 3-gallate, theaflavin 3'-gallate, theaflavin 3,3'-gallate, thearubigin, or combinations thereof. In one particular embodiment, the hydration product is a glycerol solution for enhancing exercise endurance. Probiotics comprise microorganisms that confer health benefits when consumed in an effective amount. Probiotics may include, without limitation, bacteria, yeasts, and fungi. Examples of probiotics include, but are not limited to, bacteria of the genera Lactobacilli, Bifidobacteria, Streptococci, or combinations thereof. In particular embodiments of the invention, at least one probiotic is selected from the genus Lactobacilli. Lactobacilli (i.e., bacteria of the genus Lactobacillus, hereinafter referred to as L.) are non-limiting examples of Lactobacillus species found in the human intestinal tract, including L. acidophilus, L. casei, L. fermentum, L. salivarius, L. brevis, L. leichmannii, L. plantarum, L. cellobiosus, L. reuteri, L. rhamnosus, L. GG, L. bulgaricus, and L. thermophilus. According to other particular embodiments of this invention, the probiotic is selected from the genus Bifidobacteria.Non-limiting species of Bifidobacteria found in the human gastrointestinal tract include B. angulatum, B. animalis, B. asteroides, B. bifidum, B. boum, B. breve, B. catenulatum, B. choerinum, B. coryneforme, B. cuniculi, B. dentium, B. gallicum, B. gallinarum, B indicum, B. longum, B. magnum, B. merycicum, B. minimum, B. pseudocatenulatum, B. pseudolongum, B. psychraerophilum, B. pullorum, B. ruminantium, B. saeculare, B. scardovii, B. simiae, B. subtile, B. thermacidophilum, B. thermophilum, B. urinalis and B. sp. According to other particular embodiments of this invention, the probiotic is selected from the genus Streptococcus. Streptococcus thermophilus is a gram-positive facultative anaerobe. Other non-limiting probiotic species of these bacteria include Streptococcus salivaras and Streptococcus cremoris. ΜΛ / t / zuz ι / υοοζυ^ Prebiotics are compositions that promote the growth of beneficial bacteria in the intestines. Prebiotics include, but are not limited to, mucopolysaccharides, oligosaccharides, polysaccharides, amino acids, vitamins, nutrient precursors, proteins, and combinations thereof. According to one particular embodiment, the prebiotic is selected from dietary fibers, which include, but are not limited to, polysaccharides and oligosaccharides. Non-limiting examples of oligosaccharides that are classified as prebiotics according to particular embodiments of this invention include fructo-oligosaccharides, inulin, isomalto-oligosaccharides, lactylol, lactosucrose, lactulose, pyrodextrins, soy oligosaccharides, transgalacto-oligosaccharides, and xylo-oligosaccharides. According to other particular embodiments, the prebiotic is an amino acid. As used herein, a weight control agent includes an appetite suppressant and / or a thermogenic agent. As used herein, the terms appetite suppressant, appetite-suppressing compositions, satiating agents, and satiating ingredients are synonymous. The term appetite suppressant describes macronutrients, herbal extracts, exogenous hormones, anorectics, anorexigenics, pharmaceutical drugs, and combinations thereof, which, when administered in an effective amount, suppress MA / t / zuz ι / υοοζυ^ inhibit, reduce, or otherwise restrict a person's appetite. The term thermogenic agent describes macronutrients, herbal extracts, exogenous hormones, anorexigenics, pharmaceutical drugs, and combinations thereof, which, when administered in an effective amount, activate or otherwise enhance a person's thermogenesis or metabolism. Appropriate weight management agents include selected macronutrients from the group consisting of proteins, carbohydrates, dietary fats, and combinations thereof. Carbohydrates generally comprise sugars, starches, cellulose, and gums, which the body converts into glucose for energy. Non-exhaustive examples of carbohydrates include polydextrose; inulin; polyols derived from monosaccharides such as erythritol, mannitol, xylitol, and sorbitol; alcohols derived from disaccharides such as isomalt, lactitol, and maltitol; and hydrogenated starch hydrolysates. Carbohydrates are described in more detail below. Dietary fats are lipids comprising combinations of saturated and unsaturated fatty acids. Polyunsaturated fatty acids have been shown to have a greater satiating effect than monounsaturated fatty acids.Therefore, the dietary fats included in this document desirably comprise acids. MA / t / zuz ι / υοοζυ+ polyunsaturated fatty acids, non-limiting examples of which include triacylglycerols. In one particular embodiment, the weight-control agent is an herbal extract. Non-limiting examples of plants whose extracts have appetite-suppressant properties include plants of the genera Hoodia, Trichocaulon, Caralluma, Stapelia, Orbea, Asclepias, and Camellia. Other embodiments include extracts derived from Gymnema sylvestre, kola nut, Citrus aurantium, yerba mate, Griffonia simplicifolia, guarana, myrrh, guggul lipid, and blackcurrant seed oil. In one particular embodiment, the herbal extract is derived from a plant of the genus Hoodia, species of which include H. alstonii, H. currorii, H. dregei, H. flava, H. gordonii, H. jutatae, H. mossamedensis, H. officinalis, H. parvi floral, H. pedicellata, H. pilifera, H. ruschii, and H. triebneri. Hoodia plants are stem succulents native to southern Africa. In another particular embodiment, the herbal extract is derived from a plant of the genus Caralluma, whose species include C. indica, C. fimbriata, C. attenuata, C. tuberculata, C. edulis, C. adscendens, C. stalagmifera, C. umbellata, C. penicillata, C. russeliana, C. retrospicens, C. arabica, and C. lasiantha. Caralluma plants belong to the same subfamily as Hoodia, Asclepiadaceae. ML / t / zuz ι / υοοζυ^ In another particular embodiment, at least one herbal extract is derived from a plant of the genus Trichocaulon. Trichocaulon plants are succulents that are generally native to southern Africa, similar to Hoodia, and include the species I. piliferum and T. officinale. In another particular embodiment, the herbal extract is derived from a plant of the genus Stapelia or Orbea, whose species include S. gigantean and O. variegate, respectively. Both Stapelia and Orbea plants belong to the same subfamily as Hoodia, Asclepiadaceae. In another particular embodiment, the herbal extract is derived from a plant of the genus Asclepias. Asclepias plants also belong to the plant family Asclepiadaceae. Non-limiting examples of Asclepias plants include A. incarnate, A. curassayica, A. syriaca, and A. tuberoso. Without intending to be bound to any particular theory, it is believed that the extracts comprise steroidal compounds, such as pregnane glycosides and pregnane aglycone, which have appetite-suppressant effects. In one particular embodiment, the weight-controlling agent is an exogenous hormone that has a weight-controlling effect. Non-limiting examples of such hormones include CCK, peptide YY, ghrelin, bombesin, and gastrin-releasing peptide (GRP). ML / t / zuz ι / υοοζυ^ Gastrin-Releasing Peptide), enterostatin, apolipoprotein AIV, GLP-1, amylin, somatostatin, and leptin. In certain embodiments, the osteoporosis treatment agent is at least a source of calcium, i.e., any compound containing calcium, including salt complexes, solubilized species, and other forms of calcium. Non-limiting examples of calcium sources include calcium bound with amino acids, calcium carbonate, calcium oxide, calcium hydroxide, calcium sulfate, calcium chloride, calcium phosphate, calcium hydrogen phosphate, calcium dihydrogen phosphate, calcium citrate, calcium malate, calcium citrate malate, calcium gluconate, calcium tartrate, calcium lactate, solubilized species thereof, and combinations thereof. According to one particular embodiment, the osteoporosis treatment agent is a source of magnesium, i.e., any compound containing magnesium, including salt complexes, solubilized species, and other forms of magnesium.Non-limiting examples of magnesium sources include magnesium chloride, magnesium citrate, magnesium gluceptate, magnesium gluconate, magnesium lactate, magnesium hydroxide, magnesium picolate, magnesium sulfate, solubilized species thereof, and mixtures thereof. In another particular embodiment, the magnesium source comprises a chelated amino acid or chelated magnesium. MA / t / zuz ι / υοοζυ^ with creatine. In other embodiments, the osteoporosis agent is selected from vitamins D, C, K, their precursors, and / or beta-carotene and combinations thereof. Numerous plants and plant extracts have also been identified as effective in the prevention and treatment of osteoporosis. Without intending to be bound to any particular theory, it is believed that plants and plant extracts stimulate bone morphogenetic proteins and / or inhibit bone resorption, thereby stimulating bone regeneration and strength. Non-limiting examples of suitable plants and plant extracts as agents for the treatment of osteoporosis include species of the genera Taraxacum and Amelanchier, as disclosed in U.S. Patent Publication No.° 2005 / 0106215, and species of the genus Lindera, Artemisia, Acorus, Carthamus, Carum, Cnidium, Turmeric, Cyperus, Juniperus, Prunus, Iris, Cichorium, Dodonaea, Epimedium, Erigonoum, Soya, Mentha, Ocimum, thymus, Tanacetum, Plantago, Spearmint, Bixa, Vitis, Rosemarinus, Rhus and Anethum, as disclosed in U.S. Patent Publication No. 2005 / 0079232. Some examples of phytoestrogens suitable for embodiments of this invention include, but are not limited to, isoflavones, stribens, lignans, resorcyclic acid lactones, coumestans, coumestrol, equol, and combinations thereof. Isoflavones belong to the group of phytonutrients called polyphenols. In general, polyphenols (also known as polyphenolics) are a group of chemical substances found in plants, characterized by the presence of more than one phenol group per molecule. Suitable phytoestrogen isoflavones according to embodiments of this invention include genistein, daidzein, glycitein, biochanin A, formononetin, their respective glycosides and natural glycoside conjugates, matairesinol, secoisolariciresinol, enterolactone, enterodiol, textured vegetable protein, and combinations thereof. Long-chain primary aliphatic saturated alcohols are a diverse group of organic compounds. The term "long chain" refers to the fact that these compounds have at least eight carbon atoms. Non-limiting examples of particular long-chain primary aliphatic saturated alcohols for use in particular embodiments of the invention include 8-carbon 1-octanol, 9-carbon 1-nonanol, 10-carbon 1-decanol, 12-carbon 1-dodecanol, 14-carbon 1-tetradecanol, 16-carbon 1-hexadecanol, 18-carbon 1-octadecanol, 20-carbon 1-eicosanol, 22-carbon 1-docosanol, 24-carbon 1-tetracosanol, and 1-hexacosanol. MA / I / υοοζυ+ carbon atoms, 1-heptacosanol with 27 carbon atoms, 1-octanosol with 28 carbon atoms, 1-nonacosanol with 29 carbon atoms, 1-triacontanol with 30 carbon atoms, 1-dotriacontanol with 32 carbon atoms, and 1-tetracontanol with 34 carbon atoms. In a particularly desirable embodiment of the invention, the long-chain primary aliphatic saturated alcohols are policosanol. Policosanol is the term for a mixture of long-chain primary aliphatic saturated alcohols comprising mainly 28-carbon-atom 1-octanosol and 30-carbon-atom 1-triacontanol, as well as other alcohols at lower concentrations such as 22-carbon-atom 1-docosanol, 24-carbon-atom 1-tetracosanol, 26-carbon-atom 1-hexacosanol, 27-carbon-atom 1-heptacosanol, 29-carbon-atom 1-nonacosanol, 32-carbon-atom 1-dotriacontanol, and 34-carbon-atom 1-tetracontanol. At least 44 naturally occurring phytosterols have been discovered, generally derived from plants such as corn, soybean, wheat, and wood oils; however, they can also be produced synthetically to form compositions identical to those found in nature or with properties similar to those of natural phytosterols. According to particular embodiments of this invention, non-limiting examples of well-known phytosterols include... MA / t / zuz ι / υοοζυ^ Experts in the field include 4-desmethylsterols (e.g., β-sitosterol, campesterol, stigmasterol, brassicasterol, 22-dehydrobrasicasterol, and A5-avenasterol), 4-monomethylsterols, and 4,4-dimethylsterols (triterpene alcohols) (e.g., cycloartenol, 24-methylenecycloartanol, and cyclobranol). According to particular embodiments of this invention, non-limiting examples of phytostanols include β-sitostanol, campestanol, cycloartanol, and saturated forms of other triterpene alcohols. Both phytosterols and phytostanols, as used herein, include various isomers such as the α and β isomers (e.g., α-sitosterol and β-sitostanol, which comprise one of the most effective phytosterols and phytostanols, respectively, for reducing serum cholesterol in mammals). The phytosterols and phytostanols of the present invention may also be in their ester form. Non-limiting examples of suitable phytosterol and phytostanol esters include sitosterol acetate, sitosterol oleate, stigmasterol oleate, and their corresponding phytostanol esters. The phytosterols and phytostanols of the present invention may also include their derivatives. Generally, the amount of functional ingredient in the composition varies widely depending on the specific composition and the desired functional ingredient. Experts MA / Ε / ZυΖΊ / UOOZy^ common practices in the field will easily determine the appropriate amount of functional ingredient for each composition. Consumable substances This document discloses consumable substances (e.g., beverages) comprising the sweetening compositions or flavoring compositions disclosed herein. Brazein (or its analogue) or the sweetening compositions containing brazein or the flavor-modifying compositions disclosed herein may be incorporated into any known edible material (referred to herein as a consumable substance, a sweetening composition, or a flavor and / or taste-modifying composition), such as edible gel mixtures and compositions, dental compositions, food products (confectionery products, condiments, chewing gum, cereal compositions, baked goods, dairy products, and table sweetener compositions), beverages, and beverage products. In one embodiment, the consumable substance is a beverage or beverage product. In other words, this document discloses a beverage or beverage product comprising brazein (or an analogue thereof) or sweetening compositions containing brazein. MA / t / zuz ι / υοοζυ^ flavor-modifying compositions revealed in this document. As used herein, a beverage product is a ready-to-drink beverage, beverage concentrate, beverage syrup, or powdered beverage. Suitable ready-to-drink beverages include both carbonated and non-carbonated beverages. Carbonated beverages include, but are not limited to, cola, ginger ale, soft drinks, and root beer. Non-carbonated beverages include, but are not limited to, fruit juice, fruit-flavored juice, vegetable juice, vegetable-flavored juice, sports drinks, energy drinks, vegetable protein drinks, almost-water-only beverages (e.g., water with natural or synthetic flavorings), types of tea (e.g., black tea, green tea, red tea, oolong tea), coffee, cocoa beverages, and beverages containing dairy components (e.g., dairy drinks, coffee containing dairy components, coffee with milk, milk tea, and fruit-flavored dairy drinks). In particular embodiments, the beverage is a flavored black tea drink, a non-caloric enhanced water drink, or an orange-flavored sparkling beverage. Beverage concentrates and beverage syrups are prepared with an initial volume of liquid matrix (e.g., water) and the desired beverage ingredients. Maximum concentration beverages are then prepared by adding more MA / t / zuz ι / υοοζυ^ volumes of water. Powdered drinks are prepared by dry mixing all the drink ingredients in the absence of a liquid matrix. Then, maximum concentration drinks are prepared by adding the entire volume of water. Beverages contain water as the liquid matrix, meaning the basic ingredient in which the other ingredients, including the sweetener or sweetening compositions, are dissolved. Water suitable for beverage production may be used, such as deionized water, distilled water, reverse osmosis water, carbonated water, purified water, demineralized water, and combinations thereof. Additional suitable liquid matrices include, but are not limited to, phosphoric acid, phosphate buffer, citric acid, citrate buffer, and carbonated water. In one embodiment, a beverage or beverage product containing brazein or an analogue thereof is disclosed. In one particular embodiment, the beverage contains a brazein analogue that is as sweet as, or sweeter than, a beverage containing the same amount of wild-type brazein. In one embodiment, the concentration of brazein (or an analogue thereof) in the beverage is equal to or greater than its sweetness recognition threshold concentration or taste recognition threshold concentration. In a particular embodiment, the brazein concentration is at least approximately 1%, at least approximately 0.5%, at least approximately 10%, at least approximately 15%, at least approximately 20%, at least approximately 25%, at least approximately 30%, at least less than approximately 35%, at least approximately 40%, at least less than approximately 45%, at least approximately 50%, or more above its sweetness or taste recognition threshold concentration. In one embodiment, the beverage or beverage product contains brazein (or an analogue thereof) in an amount of approximately 1 ppm to approximately 50 ppm, such as, for example, from approximately 5 ppm to approximately 50 ppm, from approximately 5 ppm to approximately 40 ppm, of MA / t / zuz ι / υοοζυ^ about 5 PPm to about 30 PPm, about 5 PPm to about 20 PPm, about 5 PPm to about 10 ppm, about 10 ppm to about 50 PPm, about 10 ppm to about 40 ppm, about 10 ppm to about 30 ppm, about 10 PPm to about 20 PPm, about 20 PPm to about 50 PPm, about 20 ppm to about 40 ppm, about 20 ppm to about 30 ppm, about 30 ppm to about 50 ppm, about 30 ppm to about 4 0 ppm or from about 40 ppm to about 50 ppm. In a more particular embodiment, the beverage or beverage product contains brazein (or an analogue thereof) in an amount of approximately 10 ppm to approximately 25 ppm. In another embodiment, the beverage contains brazein (or an analogue thereof) in an amount from approximately 1 ppm to less than approximately 15 ppm. In one embodiment, the beverage contains brazein (or an analogue thereof) in an amount from approximately 1 ppm to approximately 5 ppm, from approximately 5 ppm to approximately 10 ppm, or from approximately 10 ppm to approximately 15 ppm. In another embodiment, the beverage contains brazein (or an analogue thereof) in an amount greater than approximately 15 ppm. In one embodiment, the beverage contains brazein (or an analogue thereof) in an amount between approximately 15 ppm and approximately 20 ppm, approximately 20 ppm and approximately 25 ppm, approximately 25 ppm and approximately 30 ppm, approximately 30 ppm and approximately 35 ppm, approximately 35 ppm and approximately 40 ppm, approximately 40 ppm and approximately 50 ppm, or approximately 50 ppm or greater. In one embodiment, the beverage contains brazein (or an analogue thereof) in an amount of approximately 1 ppm, MA / t / zuz ι / υοοζυ^ approximately 3 ppm, approximately 5 ppm, approximately ppm, approximately 12 ppm, approximately 15 ppm, MA / t / zuz ι / υοοζυ^ about 18 ppm, about 20 ppm, about 22 ppm, about 25 ppm, about 28 ppm, about 30 ppm, about 35 ppm, about 40 ppm, about 45 ppm, about 50 ppm, about 55 ppm, about 60 ppm, about 65 ppm, about 70 ppm or approximately 75 ppm or greater. The beverage may also include at least one additional sweetener. Any of the sweeteners detailed in this document may be used, including natural, non-natural, or synthetic sweeteners. In one particular embodiment, the at least one added sweetener is one or more steviol glycosides. In one particular embodiment, the steviol glycoside is Reb M. In another particular embodiment, the steviol glycoside is Reb A. In one embodiment, the beverage contains, in addition to brazein (or an analogue thereof), a mixture of steviol glycosides, e.g., Reb M and Reb A. The amount of steviol glycoside (e.g., Reb M, Reb A) may vary. In one embodiment, the amount of steviol glycoside provides less than approximately 8 sucrose equivalents (SE), e.g., approximately 7.5 SE, approximately 7.0 SE, approximately 6.5 ppm, or approximately 6.0 ppm or less. In another embodiment, the amount of steviol glycoside provides more than approximately 8 sucrose equivalents (SE), e.g., approximately 8.5 SE, approximately 9.0 SE, approximately 9.5 SE, approximately 10 SE, approximately 10.5 SE, approximately 11 SE, or approximately 12 SE, or more. In another embodiment, the amount of steviol glycoside (e.g., Reb M, Reb A) is less than approximately 450 ppm. In a particular embodiment, the amount of steviol glycoside is less than approximately 400 ppm, less than approximately 350 ppm, less than approximately 300 ppm, less than approximately 300 ppm, less than approximately 250 ppm, less than approximately 200 ppm, less than approximately 150 ppm, or approximately 100 ppm or less. In another embodiment, the amount of steviol glycoside (e.g., Reb M, Reb A) is between approximately 100 ppm and approximately 450 ppm, more particularly, between approximately 100 ppm and approximately 400 ppm, between approximately 100 ppm and approximately 350 ppm, between approximately 100 ppm and approximately 300 ppm, between approximately 100 ppm and approximately 250 ppm, between 100 approximately 100 ppm and approximately 200 ppm or between approximately 100 ppm and 250 ppm. In a further embodiment, the amount of steviol glycoside (e.g., Reb M, Reb A) is between approximately 100 ppm and approximately 200 ppm, more particularly, MA / t / zuz ι / υοοζυ+ approximately 110 ppm, approximately 120 ppm, approximately 130 ppm, approximately 140 ppm, approximately 150 ppm, approximately 160 ppm, approximately 170 ppm, approximately 180 ppm, approximately 190 ppm, or approximately 200 ppm. In a further embodiment, the amount of steviol glycoside (e.g., Reb M, Reb A) is between approximately 200 ppm and approximately 300 ppm, and more particularly, approximately 210 ppm, approximately 220 ppm, approximately 230 ppm, approximately 240 ppm, approximately 250 ppm, approximately 260 ppm, approximately 270 ppm, approximately 280 ppm, approximately 290 ppm, or approximately 300 ppm. In another embodiment, the amount of steviol glycoside (e.g., Reb M, Reb A) is between approximately 300 ppm and approximately 400 ppm, and more particularly, approximately 310 ppm, approximately 320 ppm, approximately 330 ppm, approximately 340 ppm, approximately 350 ppm, approximately 360 ppm, 101 approximately 370 ppm, approximately 380 ppm, approximately 390 ppm or approximately 400 ppm. In another embodiment, the amount of steviol glycoside (p. e.g., Reb M, Reb A) is between approximately 400 ppm and approximately 500 ppm, and more particularly, approximately 410 ppm, approximately 420 ppm, approximately 430 ppm, approximately 440 ppm, approximately 450 ppm, approximately 460 ppm, approximately 470 ppm, approximately 480 ppm. In one particular embodiment, the beverage comprises brazein (or an analogue thereof) in an amount of between approximately 1 ppm and approximately 100 ppm, and at least one steviol glycoside (e.g., Reb M, Reb A), wherein the amount of the at least one steviol glycoside is sufficient to provide less than approximately 8 ES, e.g., approximately 7.5 ES, approximately 7.0 ES, approximately 6.5 ES, approximately 6 ES, approximately 5.5 ES, approximately 5.0 ES, approximately 4.5 ES, approximately 4.0 ES, approximately 3.5 ES, approximately 3.0 ES, approximately 2.5 ES, approximately 2.0 ES, approximately 1.5 ES or approximately 1.0 ES. In another particular embodiment, the beverage comprises brazein (or an analogue thereof) in an amount of between approximately 1 ppm and approximately 100 ppm, and 102 at least one steviol glycoside (e.g., Reb M, Reb A), wherein the amount of the at least one steviol glycoside is approximately 450 ppm or less, e.g., approximately MA / t / zuz ι / υοοζυ^ 425 ppm, approximately 400 ppm, approximately 375 ppm, approximately 350 ppm, approximately 325 ppm, approximately 300 ppm, approximately 275 ppm, approximately 250 ppm, approximately 225 ppm, approximately 200 ppm, approximately 175 ppm, approximately 150 ppm, approximately 125 ppm approximately 100 ppm the lowest. In one particular embodiment, the beverage comprises brazein (or an analogue thereof) in an amount between approximately 1 ppm and approximately 30 ppm, more particularly between approximately 1 ppm and approximately 15 ppm or between approximately 15 ppm and approximately 30 ppm, and Reb M in an amount sufficient to provide less than approximately 8 ES, for example, e.g., approximately 7.5 ES, approximately 7.0 ES, approximately 6.5 ES, approximately 6 ES, approximately 5.5 ES, approximately 5.0 ES, approximately 4.5 ES, approximately 4.0 ES, approximately 3.5 ES, approximately 3.0 ES, approximately 2.5 ES, approximately 2.0 ES, approximately 1.5 ES or approximately 1.0 ES. In another particular embodiment, the beverage comprises brazein (or an analogue thereof) in an amount between approximately 103 1 ppm and approximately 30 ppm, more particularly, between approximately 1 ppm and approximately 15 ppm or between approximately 15 ppm and approximately 30 ppm, and Reb M in an amount of approximately 450 ppm or less, e.g., approximately 425 ppm, approximately 400 ppm, approximately 375 ppm, approximately 350 ppm, approximately 325 ppm, approximately 300 ppm, approximately 275 ppm, approximately 250 ppm, approximately 225 ppm, approximately 200 ppm, approximately 175 ppm, approximately 150 ppm, approximately 125 ppm, or approximately 100 ppm or less. In another particular embodiment, a beverage comprises brazein (or an analogue thereof) in an amount between approximately 1 ppm and approximately 30 ppm, more particularly, between approximately 1 ppm and approximately 15 ppm or between approximately 15 ppm and approximately 30 ppm, and Reb M in an amount of approximately 450 ppm or less, e.g.ej ·, approximately 425 ppm, approximately 400 ppm, approximately 375 ppm, approximately 350 ppm, approximately 325 ppm, approximately 300 ppm, approximately 275 ppm, approximately 250 ppm, approximately 225 ppm, approximately 200 ppm, approximately 175 ppm, approximately 150 ppm. approximately 125 ppm or approximately 100 ppm or the lowest. 104 For example, a beverage comprises brazein (or an analogue thereof) in an amount of approximately 1 ppm to approximately 30 ppm and RebM80 in an amount of approximately 200 ppm to approximately 400 ppm. In a more particular embodiment, a beverage comprises brazein (or an analogue thereof) in an amount of approximately 20 ppm to approximately 30 ppm and RebM80 in an amount of approximately 300 to approximately 400 ppm. In an even more particular embodiment, a beverage comprises brazein (or an analogue thereof) in an amount of approximately 25 ppm and RebM80 in an amount of approximately 315 ppm. A beverage of the present invention comprises brazein (or an analogue thereof) in an amount of approximately 1 ppm to approximately 50 ppm and RebM80 in an amount of approximately 200 ppm to approximately 400 ppm. In preferred embodiments, the beverage of the present invention tastes the same as a beverage sweetened only with RebM or RebM80, wherein the beverage of the present invention and the beverages sweetened with RebM or RebM80 have a similar sucrose equivalence. In a more particular embodiment, a beverage having a citric acid matrix comprises brazein (or an analogue thereof) in an amount of approximately 20 ppm to approximately 30 ppm and RebM80 in an amount of approximately 300 ppm to approximately 400 ppm. 105 400 ppm. In a further particular embodiment, a beverage having a citric acid matrix comprises brazein (or an analogue thereof) in an amount of approximately 25 ppm and RebM80 in an amount of approximately 315 ppm. In another further particular embodiment, a diet lemon-lime carbonated beverage comprises brazein in an amount of approximately 30 ppm to approximately 50 ppm and RebM80 in an amount of approximately 150 ppm to approximately 350 ppm. In a further particular embodiment, a diet lemon-lime carbonated beverage comprises brazein in an amount of approximately 40 ppm and RebM80 in an amount of approximately 210 ppm. In one particular embodiment, the beverage comprises brazein (or an analogue thereof) in an amount of between approximately 10 ppm and approximately 2.5 ppm, and Reb M in an amount sufficient to provide less than approximately 8 ES, e.g., approximately 7.5 ES, approximately 7.0 ES, approximately 6.5 ES, approximately 6 ES, approximately 5.5 ES, approximately 5.0 ES, approximately 4.5 ES, approximately 4.0 ES, approximately 3.5 ES, approximately 3.0 ES, approximately 2.5 ES, approximately 2.0 ES, approximately 1.5 ES or approximately 1.0 ES. ML / t / zuz ι / υοοζυ^ 106 In another particular embodiment, the beverage comprises brazein (or an analogue thereof) in an amount of between approximately 10 Dpm and approximately 25 ppm, and Reb M in an amount of approximately 450 ppm or less, e.g., approximately 425 ppm, approximately 400 ppm, approximately 375 ppm, approximately 350 ppm, approximately 325 ppm, approximately 300 ppm, approximately 275 ppm, approximately 250 ppm, approximately 225 ppm, approximately 200 ppm, approximately 175 ppm, approximately 150 ppm, approximately 125 ppm or approximately 100 ppm or less. In another particular embodiment, the beverage comprises brazein (or an analogue thereof) in an amount of between approximately 1 ppm and approximately 50 ppm, and at least one additional sweetener (e.g., Reb M, Reb A, siamenoside I, mogroside IV), wherein the amount of the at least one additional sweetener is less than approximately 450 ppm, e.g., approximately 425 ppm, approximately 400 ppm, approximately 375 ppm, approximately 350 ppm, approximately 325 ppm, approximately 300 ppm, approximately 275 ppm, approximately 250 ppm, approximately 225 ppm, approximately 200 ppm, approximately 175 ppm, approximately 150 ppm,. about 125 ppm or about 100 ppm or less. 107 In one particular embodiment, the beverage comprises brazein (or an analogue thereof) in an amount of between approximately 1 ppm and approximately 100 ppm, and Reb A in an amount sufficient to provide less than approximately 8 ES, e.g., approximately 7.5 ES, approximately 7.0 ES, approximately 6.5 ES, approximately 6 ES, approximately 5.5 ES, approximately 5.0 ES, approximately 4.5 ES, approximately 4.0 ES, approximately 3.5 ES, approximately 3.0 ES, approximately 2.5 ES, approximately 2.0 ES, approximately 1.5 ES or approximately 1.0 ES. In one particular embodiment, the beverage comprises brazein (or an analogue thereof) in an amount between approximately MA / t / zuz ι / υοοζυ^ ppm and approximately 30 ppm, more particularly between approximately 1 ppm and < approximately 15 ppm or between approximately 15 ppm and approximately 30 ppm, Reb A in an amount less than approximately 450 ppm, e.g., approximately 425 ppm, approximately 400 ppm, approximately 375 ppm, approximately 350 ppm, approximately 325 ppm, approximately 300 ppm, approximately 275 ppm, approximately 250 ppm, approximately 225 ppm, approximately 200 ppm, approximately 175 ppm, approximately 150 ppm, about 125 ppm or about 100 ppm or less. 108 In one particular embodiment, the beverage comprises brazein (or an analogue thereof) in an amount of between approximately 10 ppm and approximately 2.5 ppm, and Reb A in an amount sufficient to provide less than approximately 8 ES, e.g., approximately 7.5 ES, approximately 7.0 ES, approximately 6.5 ES, approximately 6 ES, approximately 5.5 ES, approximately MA / t / zuz ι / υοοζυ^ 5.0 ES, approximately 4.5 ES, approximately 4.0 ES, approximately 3.5 ES, approximately 3.0 ES, approximately 2.5 ES, approximately 2.0 ES, approximately 1.5 ES or approximately 1.0 ES. In a particular embodiment, the beverage comprises brazein (or an analogue thereof) in an amount between approximately 10 ppm and approximately 25 ppm, Reb A in an amount less than approximately 450 ppm, e.g., approximately 425 ppm, approximately 400 ppm, approximately 375 ppm, approximately 350 ppm, approximately 325 ppm, approximately 300 ppm, approximately 275 ppm, approximately 250 ppm, approximately 225 ppm, approximately 200 ppm, approximately 175 ppm, approximately 150 ppm, approximately 125 ppm or approximately 100 ppm or less. The ratio of ppm of brazein (or an analogue thereof) and one or more steviol glycosides in the beverage may vary. In one embodiment, the proportion of ppm of brazein (or 109 analogue of the same) and the one or more steviol glycosides is between approximately 1:2 and approximately 1:40, more particularly, between approximately 1:5 and approximately 1:35, even more particularly, between approximately 1:10 and approximately 1:25. In one particular embodiment, the ppm ratio of brazein (or an analogue thereof) to one or more steviol glycosides is approximately 1:30 or less, more particularly approximately 1:25. In one embodiment, the steviol glycoside is Reb M and the ppm ratio of brazein (or an analogue thereof) to Reb M is between approximately 1:10 and approximately 1:20, more particularly, approximately 1:10, approximately 1:12, approximately 1:14, approximately 1:16, approximately 1:18 or approximately 1:20. In another embodiment, the steviol glycoside is Reb A and the ppm ratio of brazein (or an analogue thereof) to Reb A is approximately 1:40 or less, more particularly between approximately 1:20 and approximately 1:30, even more particularly approximately 1:20, approximately 1:22, approximately 1:24, approximately 1:26, approximately 1:28 or approximately 1:30. In another embodiment, the steviol glycoside is Reb A and the ppm ratio of brazein (or an analogue thereof) to Reb A is approximately 1:70 or less; more particularly, MA / t / zuz ι / υοοζυ^ 110 less than approximately 1:60, less than approximately 1:50 or less than approximately 1:40. In one particular embodiment, the ratio of ppm of brazein (or analogue thereof) and Reb A is approximately 1:35. In another embodiment, the steviol glycoside is Reb A and the ppm ratio of brazein (or analogue thereof) to Reb A is approximately 1:15 or greater, more particularly greater than approximately 1:17, approximately 1:18, approximately 1:19, or approximately 1:20. In another embodiment, the steviol glycoside is Reb A and the ppm ratio of brazein (or analogue thereof) to Reb A is approximately 1:10 or greater, more particularly greater than approximately 1:12, approximately 1:14, or approximately 1:16. In one embodiment, the beverage comprises brazein (or an analogue thereof) and Reb M, wherein the brazein is present in an amount of approximately 15 ppm to approximately 30 ppm, more particularly, from approximately 20 ppm to approximately 25 ppm, and Reb M (e.g., Reb M80) is present in an amount of approximately 300 ppm to approximately 350 ppm, more particularly, from approximately 315 ppm to approximately 325 ppm (i.e., Reb M provides approximately 8 ES). According to this embodiment, the ratio of brazein to Reb M is between approximately MA / I / υοοζυ+ 111 1:10 and approximately 1:20, more particularly approximately 1:0, 1:12, approximately 1:14, approximately 1:16, approximately 1:18, or approximately 1:20. In one embodiment, the amount of Reb M provides approximately 8 sucrose equivalents (SE). In one embodiment, the beverage comprises brazein (or an analogue thereof) and Reb M, wherein the brazein is present in an amount of approximately 1 ppm to approximately 20 ppm, more particularly from approximately 1 ppm to approximately 15 ppm, and the Reb M is present in an amount of approximately 110 ppm to approximately 140 ppm, more particularly from approximately 115 ppm, and even more particularly from approximately 120 ppm. In one particular embodiment, the ppm ratio of brazein to Reb M is approximately 1:5 to approximately 1:10, more particularly from approximately 1:7. In one embodiment, the beverage comprises brazein (or an analogue thereof) and Reb M, wherein the brazein is present in an amount of approximately 1 ppm to approximately 15 ppm, more particularly, from approximately 1 ppm to approximately 5 ppm, and even more particularly, from approximately 3 ppm, and the Reb M is present in an amount between approximately 450 ppm and approximately 500 ppm, more particularly, from MA / t / zuz ι / υοοζυ^ 112 approximately 470 ppm to approximately 475 ppm, even more particularly, approximately 472 ppm. In one particular embodiment, Reb M is present in an amount that provides more than approximately 9 sucrose equivalents (SE). In one embodiment, the beverage comprises brazein (or an analogue thereof) and Reb A, wherein the brazein is present in an amount of approximately 10 ppm to approximately 20 ppm, more particularly, from approximately 15 ppm to approximately 20 ppm, and Reb A is present in an amount of approximately 375 ppm to approximately 425 ppm, more particularly, approximately 400 ppm. In one embodiment, the amount of Reb A provides approximately 7 ES. According to this embodiment, a brazein to Reb A ratio of between approximately 1:20 ppm and approximately 1:30 ppm has at least one enhanced organoleptic property (e.g.,, taste) compared to a ratio of ppm of brazein to Reb A, more particularly of approximately 1:20 ppm, approximately 1:22 ppm, approximately 1:24 ppm, approximately 1:26 ppm, approximately 1:28 ppm or approximately 1:30 ppm. In one embodiment, the beverage comprises brazein (or an analogue thereof) and Reb A, wherein the brazein is MA / t / zuz ι / υοοζυ^ 113 is present in an amount of between approximately 5 ppm and approximately 15 ppm, more particularly, approximately 10 ppm, and Reb A is present in an amount of between approximately 325 ppm and approximately 375 ppm, more particularly, approximately 350 ppm. In one embodiment, the amount of Reb A provides between approximately 6 and approximately 7 sucrose equivalents (SE). According to this embodiment, a ppm ratio of brazein to Reb A of approximately 1:30 has at least one improved organoleptic property compared to a ppm ratio of brazein to Reb A of approximately 1:70 or approximately 1:17. In one embodiment, a beverage comprising brazein and Reb A is provided, wherein the amount of brazein is between approximately 25 ppm and approximately 35 ppm, more particularly, approximately 30 ppm, and the amount of Reb A is between approximately 220 ppm and approximately 240 ppm, more particularly, approximately 230 ppm. According to this embodiment, a brazein-to-Reb A ratio greater than approximately 1:10 has at least one improved organoleptic property compared to a brazein-to-Reb A ratio of less than approximately 1:10. In one particular embodiment, a brazein-to-Reb A ratio of approximately 1:10 MA / t / zuz ι / υοοζυ^ 114 brazein with respect to Reb A of approximately 1:12, approximately 1:14, approximately 1:16 or approximately 1:18 has at least one improved organoleptic property compared to a ppm ratio of brazein of approximately 1:8, approximately 1:6, approximately 1:4, approximately 1:2 or approximately 1:1 ppm. In one embodiment, a beverage comprising brazein and Reb A is provided, wherein the amount of brazein is between approximately 50 ppm and approximately 70 ppm, more particularly approximately 60 ppm, and the amount of Reb A is between approximately 100 ppm and approximately 130 ppm, more particularly approximately 120 ppm. According to this embodiment, the ppm ratio of brazein to Reb A is approximately 1:2. In one embodiment, a beverage comprises approximately 300 ppm to approximately 350 ppm of Reb A and approximately 10 ppm to approximately 50 ppm of brazein. In preferred embodiments, the beverage comprising Reb A and brazein tastes better and / or has a positive synergy compared to a beverage sweetened with Reb A, wherein the beverage comprising Reb A and brazein and the beverage sweetened with Reb A have the same sucrose equivalence. In one embodiment, a beverage comprises approximately 30 ppm to approximately 50 ppm of brazein, approximately 300 ppm to approximately 450 ppm of MA / Ε / ZυΖΊ / UOOZy^ 115 siamenoside I and, optionally, from approximately 50 ppm to approximately 100 ppm of RebM80. In preferred embodiments, the beverage tastes the same as or better than a control sweetened with siamenoside I or a control sweetened with RebM80, wherein the beverage of the present invention and the control beverages sweetened with siamenoside I and / or RebM80 have the same sucrose equivalence. In one particular embodiment, a beverage comprises from approximately 40 ppm to approximately 50 ppm of brazein and from approximately 350 ppm to approximately 450 ppm of siamenoside I, without RebM80. In a more particular embodiment, the beverage comprises from approximately 40 ppm to approximately 45 ppm of brazein and from approximately 350 ppm to approximately 450 ppm of siamenoside I, without RebM80. In an even more particular embodiment, the beverage comprises approximately 45 ppm of brazein and approximately 410 ppm siamenoside I, without RebM80.In another embodiment, a beverage comprises approximately 25 to approximately 30 ppm of brazein, approximately 300 ppm to approximately 400 ppm of siamenoside I, and approximately 50 ppm to approximately 100 ppm of RebM80. In a more particular embodiment, a beverage comprises 30 ppm of brazein, approximately 350 ppm of siamenoside I, and approximately 70 ppm of RebM80. In one embodiment, a beverage comprises approximately 30 to approximately 50 ppm of brazein and approximately MA / t / zuz ι / υοοζυ^ From 116 degrees Brix to approximately 10 degrees Brix of high fructose corn syrup (HFCS). In preferred embodiments, the beverage of the present invention tastes the same as or better than a control sweetened with HFCS (10 degrees Brix). In one more particular embodiment, the beverage comprises from approximately 35 ppm to approximately 45 ppm of brazein and from approximately 7 degrees Brix to approximately 9 degrees Brix of HFCS. In an even more particular embodiment, the beverage comprises approximately 40 ppm of brazein and approximately 8 degrees Brix of HFCS. In one embodiment, a reduced-calorie beverage comprises from approximately 5 ppm to approximately 20 ppm of brazein and from approximately 100 ppm to approximately 200 ppm of RebM. In preferred embodiments, the beverage of the present invention has a taste profile similar to a sucrose-sweetened control (10 degrees Brix). In one particular embodiment, a non-carbonated, reduced-calorie beverage comprises from approximately 10 ppm to approximately 15 ppm of brazein and from approximately 100 ppm to approximately 150 ppm of RebM. In a further particular embodiment, a non-carbonated, reduced-calorie beverage comprises from approximately 10 ppm to approximately 15 ppm of brazein and approximately 115 ppm of RebM. In another particular embodiment, a calorie beverage ML / t / zuz ι / υοοζυ^ 117 reduced carbonated comprises approximately 20 ppm of brazein and from approximately 100 ppm to approximately 150 ppm of RebM. In one embodiment, a beverage comprises from approximately 5 ppm to approximately 20 ppm of brazein and from approximately 300 ppm to approximately 500 ppm of A95. In a particular embodiment, the beverage comprises from approximately 15 ppm to approximately 20 ppm of brazein and from approximately 300 ppm to approximately 500 ppm of A95. In a further embodiment, the beverage comprises from approximately 15 ppm or approximately 20 ppm of brazein and from approximately 400 ppm of A95. In one embodiment, the timing, flavor, and / or taste profile of the beverage are improved compared to a beverage containing no brazein or containing brazein in an amount of less than approximately 20 ppm, and more particularly, less than approximately 15 ppm. In one particular embodiment, the timing, flavor, and / or taste profile of the beverage is more similar to sugar. In one embodiment, the beverage has reduced sweetness persistence, reduced bitterness, reduced bitter aftertaste, reduced astringency, improved mouthfeel (e.g., greater fullness or body), or similar characteristics. The beverages may also include additives including, but not limited to, carbohydrates, polyols, amino acids and their MA / t / zuz i / uoozy^ 118 corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts, including salts of organic acids and salts of organic bases, inorganic salts, bitter compounds, flavorings and flavoring ingredients, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, flavonoids, alcohols, polymers and combinations thereof. Any suitable additive described herein may be used. The beverage may also 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. It is assumed that the pH of the sweetened composition, such as a beverage, will not materially or adversely affect the taste of the sweetener. A non-limiting example of the pH range for the sweetened composition might be approximately 1.8 to approximately 8. A further example includes a pH range of approximately 2 to 119 approximately 5. In one particular embodiment, the pH of a beverage is approximately 3 to approximately 3.25. The temperature of a beverage comprising brazein (or analogues thereof) may, for example, vary between approximately 4 °C and approximately 100 °C, such as, for example, from approximately 4 °C to approximately 25 °C. The drink can be a high-calorie beverage that has approximately 120 calories per 236.6 ml (8 oz) serving. The beverage may be a medium-calorie drink that has approximately 80 calories per 236.6 ml (8 oz) serving. The beverage can be a low-calorie drink that has less than 40 calories per 236.6 ml (8 oz) serving. The beverage may be non-caloric, having less than 5 calories per 236.6 ml (8 oz) serving. In one embodiment, the beverage or beverage product has a low glycemic index. The glycemic index is a value assigned to foods based on how quickly or slowly they cause an increase in blood glucose levels. Low-glycemic index diets (including, but not limited to, beverages) are intended to have a more beneficial effect on blood glucose control in people with diabetes mellitus and MA / t / zuz ι / υοοζυ^ 120 may also provide metabolic benefits for the general population. In one particular embodiment, the beverage or beverage product has a glycemic index that is at least 10% lower than the glycemic index of a substantially similar product made using conventional sweeteners (e.g., sucrose-based sweeteners). Methods for testing the glycemic index of a beverage have been described, e.g., as provided in Wolever et al., Nutrition Research 23:621-629, 2003. In one particular embodiment, the beverage or beverage product has a glycemic index (GI) of approximately 55 or less. In one particular embodiment, the beverage or beverage product is a low-glycemic-index nutritious beverage. In one embodiment, a beverage is disclosed comprising from approximately 1 to approximately 30 ppm and less than approximately 500 ppm of one or more steviol glycosides, wherein the liquid matrix of the beverage is selected from the group consisting of water, phosphoric acid, phosphate buffer, citric acid, citrate buffer, carbonated water, and combinations thereof. The pH of the beverage may range from approximately 3 to approximately 3.5. The beverage may further include additives such as, for example, erythritol. The beverage may also include functional ingredients such as, for example, vitamins. MA / t / zuz ι / υοοζυ+ 121 Methods to improve the temporal profile or flavor profile A method is disclosed for imparting a temporal profile, flavor profile, and / or taste profile more similar to sugar to a consumable substance (e.g., a beverage), comprising adding brazein (or an analogue thereof), or the sweetening compositions or flavor-modifying compositions containing brazein disclosed herein, to the consumable substance. The consumable substance may be referred to as a sweetenable composition or a flavor-modifying composition. While not tied to any particular theory, brazein is believed to bind to mucins in the oral cavity. Mucins are the main organic components of mucus, the sticky, viscoelastic material that coats all mucosal surfaces. Structurally, mucins are high-molecular-weight epithelial glycoproteins with a high content of clustered oligosaccharides glycosidically linked to tandemly repeated peptides rich in threonine, serine, and proline. Within the mouth, muscins coat the hard and soft tissues. Several salivary mucins are known, including MUC5B, MUC7 (formerly known as MG2), MUC19, MUC1, and MUC4. Based on their macromolecular characteristics, they can be classified into high molecular weight (>1000 kDa) and low molecular weight (200–300 kDa) forms. Salivary mucins are synthesized MA / t / zuz ι / υοοζυ^ 122 by the acinar mucous cells of the paired Submandibular Glands (SMG) and Sublingual Glands (SG), as well as by the minor salivary glands distributed throughout the palatal and buccal mucosa. The method may also include the addition of other sweeteners, additives, functional ingredients, and combinations thereof. Any sweetener, additive, or functional ingredient detailed in this document may be used. In one embodiment, the method of imparting a temporal profile or flavor profile more similar to sugar to a consumable substance (e.g., a beverage) comprises combining the addition of brazein (or an analogue thereof), or the sweetening composition or flavor-modifying composition containing brazein to the consumable substance, thereby conferring a temporal profile or flavor profile more similar to sugar. As used herein, sugar-like characteristics include any sucrose-like characteristics and include, but are not limited to, maximum response, flavor profile, temporal profile, taste profile, adaptive behavior, mouthfeel, concentration / response function, sapid molecule / and flavor / sweet taste interactions, spatial pattern selectivity, and temperature effects. MA / t / zuz ι / υοοζυ^ 123 These characteristics are dimensions in which the taste of sucrose differs from the taste of brazein (or a sucrose analogue). Of these, however, the flavor profile and the temporal profile are particularly important. In a single tasting of a sweet food or beverage, differences can be observed (1) in the attributes that constitute the flavor profile of a sweetener and (2) in the rates of onset and dissipation of sweetness, which constitute the temporal profile of a sweetener, between what is observed for sucrose and for brazein (or a sucrose analogue). In one embodiment, the method disclosed herein improves one or more organoleptic properties of the consumable substance compared to a consumable substance that does not contain the sweetening or flavor-modifying composition disclosed herein. In certain embodiments, the improvements are measured by a sensory test. The sensory test may be a taste test, a blind test, or a combination thereof. A sensory test may use one or more different protocols. For example, a sensory test may be the triangle method, follow ISO requirements, or a combination thereof. The taste test may be the average of multiple tests. The tasting test can be a screening test, a tasting test with professionals, or a test of MA / Ε / ZυΖΊ / UOOZy^ 124 Market research. A screening test can be conducted by at least 1, 2, 3, 4, 5, 6, 7, 8, or 9 tasters. A professional tasting test can be conducted by at least 10, 15, 20, 25, or 30 tasters. A market research test can be conducted by at least 31, 40, 50, 60, 70, 80, 90, 100, 150, 200, 300, 400, or 500 tasters. In some cases, a taster may be a person with an average sense of taste, a professional taster, a person who has passed a tasting exam by correctly identifying foods or food components, or a person who can identify the relative amounts of a taste or flavor (e.g., correctly sequencing varying amounts of sugar in water). In one embodiment, whether a characteristic is more similar to sugar or not is determined by a sensory panel of experts who test compositions comprising sugar and compositions comprising brazein (or an analogue thereof), optionally in combination with at least one steviol (e.g., Reb M, Reb A) or HFCS, with and without additives, and give their impression of the similarities of the characteristics of the sweetener compositions, with and without additives, to those comprising sugar. A procedure is described in embodiments disclosed below. MA / t / zuz ι / υοοζυ^ 125 suitable for determining if a composition has a taste more similar to sugar. In one particular embodiment, a panel of evaluators is used to measure the reduction in sweetness persistence. Briefly described, a panel of evaluators (typically 8 to 12 people) is trained to assess sweetness perception and measure sweetness at various time points, from when the sample is initially taken in the mouth until 3 minutes after it has been expectorated. Using statistical analysis, the results are compared between samples containing additives and samples without additives. A decrease in the score for a time point measured after the sample has been cleared from the mouth indicates a reduction in sweetness perception. The panel of evaluators can be trained using procedures well-known to experts in the field. In one particular implementation, the panel can be trained using the Spectrum™ descriptive analysis method (Melgaard et al., Sensory Evaluation Techniques, 3rd edition, Chapter 11). It is desirable that the training focus on the recognition and measurement of basic tastes; specifically, sweetness. To ensure the accuracy and reproducibility of the results, each evaluator should repeat the measurement of the reduction in the 126 persistence of sweetness between three and five times per sample, taking at least a five-minute break between each repetition and / or sample and rinsing well with water to clear the mouth. Generally, the method for measuring sweetness involves taking a 10 ml sample in the mouth, holding the sample in the mouth for 5 seconds and gently swirling the sample around in the mouth, rating the intensity of sweetness perceived at 5 seconds, expectorating the sample (without swallowing after expectorating the sample), rinsing with a drink of water (e.g.(vigorously moving the water around in the mouth as if rinsing) and expectorating the rinse water, rate the perceived sweetness intensity immediately after expectorating the rinse water, wait 45 seconds and, while waiting those 45 seconds, identify the time of maximum perceived sweetness intensity and rate the sweetness intensity at that time (moving the mouth normally and swallowing as needed), rate the sweetness intensity after another 10 seconds, rate the sweetness intensity after another 60 seconds (120 cumulative seconds after rinsing) and rate the sweetness intensity after another 60 seconds (180 cumulative seconds after rinsing). Between samples, take a 5-minute break, rinsing thoroughly with water to clear your mouth. ML / t / zuz ι / υοοζυ^ 127 In some embodiments, the temporal profile, flavor profile, and / or taste profile are evaluated in vitro, e.g., in a suitable assay such as an in vitro system based on a cell model that overexpresses the sweet and / or bitter receptor. In one particular embodiment, the in vitro system comprises TAS1R2 / TAS1R3 receptors. In one embodiment, the sweetening composition or the flavor and / or taste-modifying composition disclosed herein is capable of modifying one or more properties of the consumable substance including, but not limited to, mouthfeel, bitterness, bitter aftertaste or sweetness persistence. Mouthfeel refers to the textural aspects of a food or beverage responsible for producing characteristic tactile sensations perceived on the lining of the mouth, including the tongue, gums, and teeth. These may include, but are not limited to, astringency, viscosity, slippage, and mouth coating. Mouthfeel is a fundamental sensory attribute that, along with taste and smell, determines the overall flavor of a consumable substance. In one embodiment, brazein (or an analogue thereof) or the sweetening composition containing brazein and / or the flavor-modifying composition disclosed herein imparts an enhanced mouthfeel to a MA / Ε / ZυΖΊ / UOOZy^ 128 A consumable substance (e.g., a beverage) to which a sweetener and / or a conventional flavor and / or taste-modifying composition is added. In one embodiment, the enhanced mouthfeel can be determined by a tasting panel consuming the beverage compared to the same beverage without the flavor-modifying composition or an active component thereof. In one particular embodiment, the mouthfeel is enhanced by approximately 5%, approximately 10%, approximately 15%, approximately 20%, or approximately 25% or more. In one particular embodiment, the enhanced mouthfeel is characterized by increased fullness, body, or richness. In one particular embodiment, the enhanced mouthfeel is characterized by a more syrupy sensation. In another embodiment, the sweetening or flavor-modifying composition disclosed herein improves (reduces) the bitterness in a consumable substance (e.g., a beverage) to which it is added, relative to a conventional sweetening or flavor-modifying composition. This improved or reduced bitterness can be determined by a taste panel consuming the beverage compared to the same beverage without the flavor-modifying composition or an active component thereof. 129 In a particular realization, the bitterness is reduced by approximately 5%, approximately 10%, approximately 15%, approximately 20%, or approximately 25% or more. In another embodiment, the sweetening or flavor-modifying composition disclosed herein reduces the bitter aftertaste in a consumable substance (e.g., a beverage) to which it is added, relative to a conventional sweetening or flavor-modifying composition. The reduced bitter aftertaste can be determined by a taste panel consuming the beverage compared to the same beverage without the flavor-modifying composition or an active component thereof. In one particular embodiment, the bitter aftertaste is reduced by approximately 5%, approximately 10%, approximately 15%, approximately 20%, or approximately 25% or more. In a particular embodiment, the sweetening or flavor-modifying composition disclosed herein reduces the bitter taste of the consumable substance (e.g., a beverage) to which it is added when the reduction is measured using the VAS metachronous bitterness scoring profile, and more particularly, the reduction is at least approximately 0.5 points. 1.5 points, MA / t / zuz ι / υοοζυ^ 130 approximately 2.0 points, approximately 2.5 points, approximately 3.0 points, approximately 3.5 points or approximately 4.0 points or more. In certain realizations, the reduction is between approximately 0.5 and approximately 4.0 points, approximately 1.0 and approximately 3.5 points or approximately 1.5 and approximately 3.0 points. In a further embodiment, the sweetener and / or flavor-modifying composition disclosed herein has improved (reduced) sweetness persistence. In one embodiment, this improved sweetness persistence can be examined by a taste panel consuming the beverage compared to the same beverage without the flavor-modifying composition or an active component thereof. In one particular embodiment, the sweetness persistence is reduced by approximately 5%, approximately 10%, approximately 15%, approximately 20%, or approximately 25% or more. In a further embodiment, the flavor-modifying composition disclosed herein provides a reduction in acidity. In one embodiment, this reduced acidity can be examined by a tasting panel consuming the beverage compared to the same beverage without the flavor-modifying composition or an active component thereof. In one particular embodiment, the acidity is 131 reduces by approximately 5%, approximately 10%, approximately 15%, approximately 20%, or approximately 25% or more. EXAMPLES Example 1: Brazeina + Reb M (Sweetener composition) Brazein and RebM80 were added to a citric acid solution and a lemon-lime diet soda, respectively. The results are shown below in Table I and Table II, respectively. Table I: In citric acid solution MA / t / zuz ι / υοοζυ^ Concentration Sensory perception 315 ppm of RebM80 + 2 5 ppm of Brazein Sweeter than RebM alone at 472 ppm, sweet profile is more like sugar. 472 ppm of RebMSO (control) Table II: In a lemon-lime carbonated drink Concentration Sensory perception 472 ppm RebM80 (control) 210 ppm RebM80 + 40 ppm Brazeina Similar to control 132 Example 2: Reb A compared to Reb A + Brazein (Sweetener Composition) Reb A compared with Reb A + Brazein in citric acid solutions as described. The results are shown in Tables III and IV below. Table III MA / t / zuz ι / υοοζυ^ Citrus sucrose control of 5-10 degrees Brix 180 ppm of RebA approximately 5-6 ES Brix, barely sweet (Control) 8-10 ES Brix, sweet persistence, 120 ppm 60 ppm of RebA + Brazein delayed onset of sweetness, not very bitter, mouth coating, preferred to the 180 ppm RebA control Table IV: In citric acid solution: 350 ppm (Control) of RebA metallic taste, very bitter, sour. 340 ppm of Brazein RebA + 10 ppm not very different from the 350 ppm RebA control, less metallic and bitter taste than the control. 330 ppm of Brazein RebA + 20 ppm delayed onset, slightly sweeter, better mouthfeel, sweetness persistence. 133 320 ppm RebA + 30 ppm Brazein: better balance of sweet and sour flavors than 20 ppm and 10 ppm brazein replacement; much better mouthfeel than the control; sweetness persistence. 310 ppm RebA + 40 ppm Brazein: too sour at the front. 300 ppm RebA + 50 ppm Brazein: more rounded sweetness than other samples. MA / t / zuz ι / υοοζυ^ The results suggest that a mixture of Reb A + Brazein has a positive synergy compared to Reb A alone. Example 3: Siamenoside I + Brazein (Sweetener composition) Brazein, siamenoside I, and / or RebM80 were added to a simulated citric acid beverage. The results are shown in Table V below. Table V: Brazein Siamenoside I RebM80 Results Control N / D / D 472 ppm reference Control N / D 600 ppm N / D reference Test 4 4 0 ppm 410 ppm N / D similar, but still slightly less sweet 134 Brazein Siamenoside I RebMSO Results Test 5 4 5 ppm 410 ppm N / A about 472 ppm RebM Test 7 3 0 ppm 350 ppm 7 0 ppm similar, but still slightly less sweet MA / t / zuz ι / υοοζυ^ The result suggests that a mixture of siamenoside I with Brazein and / or Reb M has a positive synergy compared to RebM80 alone (sweetness quality). Example 4: Brazeina + HFCS (Sweetener composition) Brazein and high-fructose corn syrup (HFCS) were added to a simulated citric acid beverage. The results are shown in Table V below: Table V In a simulated citric acid beverage Brazeina JMAF Results Control N / A 10 degrees Brix reference Test 3 3 0 ppm 8 degrees Brix Similar, but still lacks some sweetness Test 4 40 ppm 8 degrees Brix Similar to the control 135 MA / t / zuz ι / υοοζυ^ The mixture of HFCS with Brazein provided a taste similar to HFCS alone (sweetness quality). Example 5: Brazein + Reb M (Taste-modifying composition) Reb M and brazein were added to different beverages, as described below. A whole sugar sample was provided as a control (10 degrees Brix). % of sugar reduced in non-carbonated lemon-lime drink Sample 1 2 3 4 5 RebM 115 ppm 0 115 115 115 Brazein 0 63 ppm 5 10 15 Less Intensity Sweet Onset Slightly sweet and with or to Very pleasant, and slow, less control similar fine in sour by taste of to the mouth, front. to sugar sugar Comment persistence Persistence sugar complete complete os ia sweet ia sweet. o • % of sugar reduced in lemon-lime carbonated beverage Sample 1 2 3 4 RebM 115 115 115 140 136 Brazeina 10 15 20 20 Comments Less sweet Less sweet. It's similar to the sweetness of the aftertaste. More like the control. But still slow onset. Very similar to sugar. Example 6: Brazeina + Reb M (Taste-modifying composition) Sample Name Comments 472 ppm RebM80 as control (citrus base) Very sweet, sweetness peak, sweetness persistence, bitter, finer on the palate 472 ppm RebM80 + 3 ppm Brazein (citrus base) More sour than control, sweeter than control, syrupy mouthfeel, broader and richer than control, more sugar-like, not as different from control, most similar to control, less persistence, no big difference between 3 ppm brazein and 5 ppm brazein, better finish than control 472 ppm More sour than control at first, more 137 Sample Name Comments RebM80 + 5 ppm Brazein (citrus base) Sweeter than the control, syrupy mouthfeel, broader and richer than the control, more sugar-like. 472 ppm RebM80 + 10 ppm Brazein (citrus base) Appeared more sour than the control, and 3 ppm and 5 ppm Brazein were added. Less persistence and less bitterness. 472 ppm RebM80 + 15 ppm Brazein (citrus base) Slightly less sweet than the control, although very similar. Cleaner aftertaste than the control, sweeter than 315 ppm RebM80 + 25 ppm Brazein. Sugary and sweet, same sweetness as the control, sweet persistence, sweet profile better than 3 ppm and 5 ppm. MA / n / zuz ι / υοοζυ^ Brazein (1-15 ppm) improves the taste properties of RebM80 at 472 ppm, such as sourness, less sweetness, masking bitterness and persistence. It provides more mouthfeel, richness, and full body. Example 7: Brazeina + Reb A95 (Taste-modifying composition) A95 refers to a mixture of steviol glycosides comprising mainly reb D and reb M. The methods for 138 MA / t / zuz ι / υοοζυ+ obtain A95 are provided in document WO 2017 / 059414, incorporated by reference in this document. An illustrative mix of A95 is as follows: Component A95 Percentage, determined by HPLC (High Performance Liquid Chromatography) Rebaudioside E 0.86 Rebaudioside O 1.37 Rebaudioside D 63.95 Rebaudioside N 2.95 Rebaudioside M 25.37 Rebaudioside A 1.32 Stevioside 0.03 Rebaudioside C 0.01 Rebaudioside B 0.22 Total steviol glycoside content 96.07 Sample name of the Comments 400 ppm as of A95 control Very bitter, very hard, sweet but more sour, metallic taste 139 (Citrus base) 400 A95 + 5 ppm Brazein (Citrus base) Not much sweeter than the control, an improvement over the control, less bitter, less persistence. 400 ppm A95 + 10 ppm Brazein (Citrus base) Sweeter than the control, better mouthfeel, sweet persistence, less bitter, persistence of Reb A cuts, much better than 400 Reb A + 5 ppm Brazein. 400 ppm A95 + 15 ppm Brazein (Citrus base) No bitterness, 10 ppm Brazein and 15 ppm Brazein are very similar, good mouthfeel, like 15 ppm Brazein, the best. 400 ppm A95 + 20 ppm Brazein (Citrus base) Sweet persistence, sugary finish, mouthfeel like sugar, good balance of acid and sweetness. MA / Ε / ZυΖΊ / UOOZy^ Brazein (from 5 ppm to 20 ppm) can improve mouthfeel, block bitterness and persistence at 400 ppm of A95. It is hereby stated that, as of this date, the best method known to the applicant for putting the aforementioned invention into practice is the one that is clear from the present description of the invention.

Claims

1. A sweetening composition comprising (i) brazein or an analogue thereof and (ii) at least one additional sweetener selected from a steviol glycoside sweetener and a mogroside sweetener.

2. The sweetening composition of claim 1, wherein the steviol glycoside sweetener is selected from Rebaudioside M (Reb M), RebM80, Rebaudioside D (Reb D), A95 and Rebaudioside A (Reb A).

3. The sweetening composition of claim 1, wherein the mogroside sweetener is selected from siamenoside I and mogroside V.

4. A sweetener composition of brazein and high fructose corn syrup (HFCS).

5. A beverage or beverage product comprising the sweetening composition of any of claims 1-4.

6. The beverage or beverage product of claim 5, wherein brazein is present in an amount of between approximately 1 ppm and approximately 50 ppm.

7. The beverage or beverage product of claim 5, wherein brazein is present in an amount of between approximately 1 ppm and approximately 40 ppm.

8. The beverage or beverage product of claim 5, wherein brazein is present in an amount selected from an amount of approximately 1 ppm and approximately 30 ppm, approximately 1 ppm and approximately 25 ppm, approximately 1 ppm and approximately 20 ppm, or approximately 1 ppm and approximately 15 ppm.

9. The beverage or beverage product of claim 6-8, wherein the beverage or beverage product has at least one improved organoleptic property compared to a beverage or beverage product that does not contain the sweetening composition or flavor-modifying composition, wherein the organoleptic property is selected from the group consisting of temporal profile, flavor profile, taste, bitter aftertaste, sweetness persistence, mouthfeel, or a combination thereof.

10. The beverage or beverage product of claim 9, wherein the at least one improved organoleptic property is a reduction of bitter aftertaste or an improvement of mouthfeel.

11. The beverage or beverage product of claim 9, wherein the at least one improved organoleptic property is an improvement in mouthfeel, 142 and the amount of brazein is between approximately 1 ppm and approximately 40 ppm.

12. The beverage or beverage product of any of claims 6-8, wherein the beverage or beverage product is selected from a non-caloric or low-calorie beverage or beverage product.

13. The beverage or beverage product of any of claims 6-8, wherein the beverage is selected from the group consisting of cola, ginger ale, soft drinks, root beer, fruit juice, fruit-flavored juice, vegetable juice, vegetable-flavored juice, sports drinks, energy drinks, vegetable protein drinks, almost water-only drinks (e.g., water with natural or synthetic flavorings), tea type (e.g., black tea, green tea, red tea, oolong tea), coffee, cocoa drink, beverage containing dairy components (e.g., dairy drinks, coffee containing dairy components, coffee with milk, tea with milk, dairy drinks with fruit).

14. A method for improving at least one organoleptic property of a beverage or beverage product, comprising adding a sweetening composition of claim 1 to a liquid matrix, thereby providing a beverage or beverage product having at least one improved organoleptic property. MA / I / υοοζυ+ 143 15. The method of claim 14, wherein the steviol glycoside sweetener is selected from Rebaudioside M (Reb M), RebM80, Rebaudioside D (Reb D), A95 and Rebaudioside A (Reb A).

16. The method of claim 14 or 15, wherein the improved organoleptic property is selected from the group consisting of temporal profile, flavor profile, taste, bitter aftertaste, sweetness persistence, mouthfeel, or a combination thereof.

17. The method of claim 16, wherein the improved organoleptic property is a reduction of bitter aftertaste or an improvement of mouthfeel.

18. The method of claim 16, wherein the improved organoleptic property is an improvement in mouthfeel, and the amount of brazein present in the beverage or beverage product is an amount of between approximately 1 ppm and approximately 40 ppm.

19. The method of claim 14 or 15, wherein brazein is present in the beverage or beverage product in an amount of between approximately 1 ppm and approximately 50 ppm.

20. The method of claim 14 or 15, wherein the brazein is present in the beverage or beverage product in an amount selected from an amount of approximately 1 ppm and approximately 40 ppm, MA / t / zuz ι / υοοζυ^ 144 approximately 1 ppm and approximately 30 ppm, approximately 1 ppm and approximately 25 ppm, approximately 1 ppm and approximately 20 ppm or approximately 1 ppm and approximately 15 ppm.

21. The sweetening composition of claim 1, wherein the brazein analogue differs from wild-type brazein in at least one amino acid.

22. The sweetening composition of claim 21, wherein the brazein analogue has at least one of the following: Asp40Lys, Glu41Ala, Lys42Ala, Asp50Lys, Tyr54Trp, Asp29Ala, Asp29Asn / Glu4lLys and Asp29Lys / Glu4ILys.

23. The sweetening composition of claim 1, wherein the brazein has the amino acid sequence of SEQ ID NO:

1.

24. The sweetening composition of claim 1, wherein the brazein is pGlu-brazein or des-pGlul-brazein.

25. The sweetening composition of claim 1, wherein the mogroside sweetener is Mogroside V.

26. The sweetening composition of claim 2, wherein Reb M has a purity greater than approximately 95%.

27. The beverage or beverage product of claim 5, further comprising at least one additive organic acid salt that is a sodium, calcium, potassium, or magnesium salt of an organic acid. 145 28. The beverage or beverage product of claim 27, wherein the organic acid is selected from the group consisting of citric acid, malic acid, tartaric acid, fumaric acid, lactic acid, alginic acid, ascorbic acid, benzoic acid, or adipic acid.

29. The method of claim 14, wherein the mogroside sweetener is selected from siamenoside I and mogroside V.

30. The method of claim 14, wherein the brazein analogue differs from wild-type brazein in at least one amino acid.

31. The method of claim 30, wherein the brazein analogue has at least one of the following: Asp40Lys, Glu41Ala, Lys42Ala, Asp50Lys, Tyr54Trp, Asp29Ala, Asp29Asn / Glu4ILys and Asp29Lys / Glu41Lys.

32. The method of claim 14, wherein the brazein has the amino acid sequence of SEQ ID NO:

1.

33. The method of claim 14, wherein the brazein is pGlu-brazein or des-pGlul-brazein.