Oral preparation with enhanced sweetness

Abstract

The invention relates to an oral preparation comprising (a) a high concentration sweetener in an amount corresponding to sweetness intensity XI, (b) intrinsic phospholipid, and (c) 60 mg / 100 mL sodium or less, and (d) extrinsic phospholipid in an amount less than the taste perception threshold, wherein the oral preparation has a sweetness of sweetness intensity X2 expressed by components (a) and (b), and a sweetness of sweetness intensity X3 expressed by components (a) to (d), respectively, and 0.1 < X2 < X3 is satisfied.

Description

Oral compositions with enhanced sweetness

[0001] The present invention relates to oral compositions with enhanced sweetness, methods for making such oral compositions, methods for enhancing the sweetness of oral compositions, concentrates for providing oral compositions, and the like.

[0002] Humans have five sensory organs, and taste is one of them. The taste receptors that perceive taste are called taste buds, and are located in the fungiform papillae, which are widespread around the tip of the tongue, and the circumvallate and foliate papillae, which are limited to the back of the tongue. Taste buds are cell clusters composed of elongated taste cells called taste cells and basal cells. Taste cells extend fine cilia toward the surface of the tongue, and at their base, they form synapses with gustatory nerve fibers that enter the taste buds. The tastes we normally perceive are transmitted as taste information via gustatory nerves to the brain, where they are perceived. T1R2 and T1R3 are known to be sweet taste receptors. It has been reported that T1R2 and T1R3 form heterodimers (Non-Patent Documents 1-3).

[0003] Although various studies on taste have been conducted, much remains unknown. The food we experience in our daily lives has a variety of tastes, but what we consider delicious is a well-balanced mixture of various tastes. While food can be tasted individually, it is often tasted as a mixture of various tastes, and the various tastes are interrelated.

[0004] On the other hand, in recent years, there has been a growing demand for foods that are low in calories in addition to good taste. This is related to the growing concern about adult diseases such as obesity and diabetes. However, to produce low-calorie foods, it is necessary to keep the sugar concentration low, which is an obstacle to providing foods that are low in calories and have good taste. To overcome this obstacle, attempts have been made to increase the sweetness of sweeteners (Patent Documents 1 to 11).

[0005] International Publication No. 2018 / 225817 International Publication No. 2020 / 116624 International Publication No. 2020 / 116626 International Publication No. 2020 / 116627 International Publication No. 2020 / 116628 International Publication No. 2020 / 116633 International Publication No. 2020 / 116634 International Publication No. 2020 / 116637 International Publication No. 2020 / 116638 International Publication No. 2020 / 116639 International Publication No. 2020 / 116641

[0006] Zhao GQ, Zhang Y., Hoon MA, Chandrashekar J., Erlenbach I., Ryba NJP, and Zuker1 CS, Cell, 2003, Vol. 115, 255-266Li X, Staszewski L, Xu H, Durick K, Zoller M, Adler E., Proc Natl Acad Sci US A. 2002,99(7), 4692-4696.Fernstrom JD, Munger SD, Sclafani A., de Araujo IE, Roberts A., and Molinary S., J. Nutr. 2012. Vol. 142: 1134S-1141S

[0007] Under the above circumstances, there is a need for the development of a further method for enhancing the sweetness of sweeteners.

[0008] The present inventors have succeeded for the first time in increasing the sweetness of a high-intensity sweetener by incorporating sodium and a different type of phospholipid at a concentration so low that it is imperceptible to humans.

[0009] That is, the present invention includes the following aspects. [1] An oral composition comprising: (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity X1; (b) an inherent phospholipid; (c) 60 mg / 100 mL or less of sodium; and (d) a heterologous phospholipid below the taste perception threshold; wherein the components (a) and (b) provide a sweetness of X2, and the components (a) to (d) provide a sweetness of X3, with 0.1 < X2 < X3. [2] The oral composition according to [1], wherein the phospholipid has a fatty acid having 14 or more carbon atoms. [3] The oral composition according to [1] or [2], wherein the components (a) to (c) provide a sweetness of X4, with 0.1 < X2 < X4 < X3. [4] The oral composition according to any one of [1] to [3], further comprising a low-intensity sweetener. [5] The oral composition according to any one of [1] to [4], wherein the high-intensity sweetener is selected from stevia extract, monk fruit extract, steviol glycosides, mogrosides, and combinations thereof. [6] The oral composition according to [4] or [5], wherein the low-intensity sweetener is selected from glucose, sucrose, fructose, maltose, isomerized sugar, lactose, psicose, allose, tagatose, xylose, ribose, and combinations thereof. [7] The oral composition according to any one of [1] to [6], wherein the oral composition is a beverage. [8] The oral composition according to [7], wherein the beverage is selected from a coffee beverage, a milk beverage, a dairy-based beverage, and a soy milk beverage. [9] The oral composition according to any one of [1] to [8], wherein the inherent phospholipid is a phospholipid derived from coffee beans, and the heterologous phospholipid is a phospholipid derived from a material selected from soybean, rapeseed, sunflower, oil palm, sesame, corn, peanut, olive, cotton, flax, egg yolk, and milk.

[10] A method for producing the oral composition according to any one of [1] to [9], comprising: (a) adding a high-intensity sweetener in an amount equivalent to a sweetness intensity X1 to raw materials of the oral composition containing the inherent phospholipid; (b) adding sodium so that the amount of sodium in the composition is 60 mg / 100 mL or less; and (c) adding a heterologous phospholipid below the taste perception threshold.

[11] A method for enhancing the sweetness of an oral composition imparted by a high-intensity sweetener, comprising, in producing an oral composition containing an intrinsic phospholipid, (a) adding a high-intensity sweetener at or above the taste perception threshold, (b) adding sodium so that the amount of sodium in the composition is 60 mg / 100 mL or less, and (c) adding a different phospholipid below the taste perception threshold.

[12] An oral composition comprising: (a) about 20 to about 600 ppm of a high-intensity sweetener, (b) an intrinsic phospholipid, (c) 60 mg / 100 mL or less of sodium, and (d) less than about 250 μg / mL of phospholipid.

[0010] The present invention provides oral compositions that have enhanced sweetness and texture, rather than the simple sweetness that can be obtained by increasing the amount of high-intensity sweetener used.

[0011] Figure 1 is a graph showing the concentration of free fatty acids in each lipid sample. Figure 2 is a graph showing the normalized peak area values ​​of LPC in each lipid sample. Figure 3 is a graph showing the normalized peak area values ​​of PC in each lipid sample. Figure 4 is a graph showing the enhancement of texture of a sweetened beverage containing rebaudioside D by phospholipids and sodium derived from soybean (A), oil palm (B), rapeseed (C), and sunflower (D). Figure 5 is a graph showing the enhancement of texture of a sweetened beverage containing mogroside V by phospholipids and sodium derived from soybean. Figure 6 is a graph showing the enhancement of texture of a sweetened beverage containing rebaudioside D by phospholipids derived from soybean.

[0012] The present invention will be described in detail below. The following embodiments are illustrative of the present invention and are not intended to limit the present invention to these embodiments. The present invention can be embodied in various forms without departing from the spirit of the present invention. All documents cited in this specification, as well as published patent applications, patent publications, and other patent documents, are incorporated herein by reference. This specification also encompasses the contents of the specifications and drawings of Japanese patent applications (Patent Application No. 2020-218723) filed on December 28, 2020, and Japanese patent application (Patent Application No. 2021-144320) filed on September 3, 2021, from which priority is claimed. In this specification, for example, a statement that "the content of component A is X mg / 100 mL" in relation to a beverage means that "X mg of component A is contained per 100 mL of beverage." Since the specific gravity of a beverage is approximately 1, "mg / 100 g" can be considered the same as "mg / 100 mL" in relation to a beverage. In cases where it is not appropriate to express the denominator of a unit in terms of volume, such as in the case of solid compositions, the denominator shall be interpreted as mass (for example, "mg / 100mL" shall be interpreted as "mg / 100g"). For example, a statement that "the content of component B is Y ppm" in relation to a beverage means that "component B is contained in an amount of Y ppm relative to the total volume (100% by mass) of the beverage."

[0013] 1. Oral Composition with Enhanced Sweetness Exhibited by a High-Intensity Sweetener As a first aspect, the present invention provides the following oral composition (hereinafter referred to as the "oral composition of the present invention"): The oral composition comprises: (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity X1, (b) an inherent phospholipid, (c) 60 mg / 100 mL or less of sodium, and (d) a heterologous phospholipid below the taste perception threshold, wherein the components (a) and (b) exhibit a sweetness of sweetness intensity X2, and the components (a) to (d) exhibit a sweetness of sweetness intensity X3, respectively, and 0.1 < X2 < X3.

[0014] In other words, in the oral composition of the present invention, the sweetness intensity of X2 produced by combining component (a) a high-intensity sweetener in an amount equivalent to sweetness intensity X1 with component (b) an intrinsic phospholipid is increased to a sweetness intensity of X3 (where 0.1 < X2 < X3) by the presence of component (c) 60 mg / 100 mL or less of sodium and (d) a heterologous phospholipid below the taste perception threshold. In addition to these components (a) to (d), the present invention may contain additional ingredients such as sweeteners other than component (a), acidulants, flavors, vitamins, colorants, antioxidants, preservatives, seasonings, extracts, pH adjusters, and quality stabilizers. In one embodiment of the present invention, the oral composition does not contain any sweetener other than (a) a high-intensity sweetener in an amount equivalent to sweetness intensity X1. In another embodiment of the present invention, the oral composition may contain any sweetener other than (a) a high-intensity sweetener in an amount equivalent to sweetness intensity X1.

[0015] [Oral Composition] In this specification, "oral composition" is a general term for solids, semi-solids, semi-liquids, liquids, and mixtures thereof that can be orally ingested. The oral composition of the present invention includes foods, and foods include beverages. Examples of the oral composition of the present invention include general foods, nutritional supplements, health foods, functional foods, foods for infants, foods for the elderly, etc.

[0016] Nutritional supplements are foods that have been fortified with specific nutrients. Health foods are foods that are considered healthy or beneficial to health, and include nutritional supplements, natural foods, and diet foods. Functional foods are foods that supplement nutrients that function to regulate the body, and are synonymous with foods for specified health uses. Infant foods are foods for children up to about 6 years old. Elderly foods are foods that have been processed to make them easier to digest and absorb than unprocessed foods.

[0017] The form of the oral composition is not particularly limited and can be in various forms. Examples of such forms include beverages, confectioneries, supplements, etc. The beverage may be either an alcoholic beverage or a non-alcoholic beverage. Examples of non-alcoholic beverages include, but are not limited to, non-alcoholic beer, malt beverages, lactic acid bacteria beverages, cocoa, sports drinks, nutritional drinks, tea beverages, coffee beverages, carbonated beverages, functional beverages, fruit and vegetable beverages, dairy beverages, dairy beverages, flavored water, soy milk beverages, etc.

[0018] Coffee beverages refer to beverage products made using coffee as an ingredient. There are no particular restrictions on the type of product, but they include, for example, "coffee," "coffee beverage," "coffee-containing soft drink," "coffee-containing carbonated drink," and "decaffeinated coffee," as defined in Japan's "Fair Competition Code on the Labeling of Coffee Beverages, etc." Furthermore, even among beverages made with coffee as an ingredient, those with a milk solids content of 3.0% by mass or more are subject to Japan's "Fair Competition Code on the Labeling of Drinking Milk," and may be treated as "dairy beverages."

[0019] Coffee component (sometimes referred to herein as roasted coffee bean extract) refers to a solution containing components derived from coffee beans, and examples thereof include coffee extract, i.e., a solution obtained by extracting roasted and ground coffee beans using water or hot water. Other examples of coffee components include coffee extracts obtained by concentrating coffee extracts, instant coffee obtained by drying coffee extracts, and solutions prepared by adjusting the amount of water or hot water to an appropriate level.

[0020] The type of coffee beans used in coffee beverages is not particularly limited. Cultivated species include, for example, Arabica, Robusta, and Liberica. Coffee varieties include Mocha, Brazil, Colombia, Guatemala, Blue Mountain, Kona, Mandheling, and Kilimanjaro. A single type of coffee bean may be used, or multiple types may be blended. There are no particular limitations on the roasting method for roasted coffee beans, nor on the roasting temperature or roasting environment. Conventional methods can be used, but the roasting degree L value of the coffee beans is preferably 18 to 24. Furthermore, there are no limitations on the extraction method for the roasted coffee beans. For example, roasted coffee beans are ground into coarse, medium, or fine grinds, and then extracted with water or hot water (0 to 100°C) for 10 seconds to 30 minutes. Extraction methods may include drip, siphon, boiling, jet, continuous, and other methods.

[0021] A coffee beverage may contain dairy components such as milk, cow's milk, and dairy products. The coffee beverage of the present invention may be decaffeinated or contain caffeine. If caffeine is contained, the concentration is not particularly limited, but is preferably about 40 mg / 100 mL to 100 mg / 100 mL. The chlorogenic acid concentration of the coffee beverage of the present invention is not particularly limited, but is preferably about 15 to 85 mg / 100 mL. The form of the coffee beverage is not particularly limited, and may be, for example, a beverage in which concentrated coffee extract or instant coffee is dissolved, or a packaged coffee beverage sealed in a container such as a can or a PET bottle.

[0022] In this specification, non-alcoholic beer refers to a carbonated beverage with a beer-like flavor, which is a non-fermented, non-alcoholic beverage that is substantially free of alcohol. Here, non-alcoholic beer does not exclude beverages that contain trace amounts of alcohol that are undetectable.

[0023] When the composition of the present invention is a tea-based beverage, it is preferably a black tea beverage or an unsweetened tea beverage. Examples of unsweetened tea beverages include green tea beverages, oolong tea beverages, barley tea beverages, brown rice tea beverages, Job's tears tea beverages, and unsweetened black tea beverages. Examples of black tea beverages include milk tea.

[0024] The carbonated beverages are preferably in the form of cola-flavored beverages, clear carbonated beverages, ginger ale, fruit juice carbonated beverages, dairy carbonated beverages, or sugar-free carbonated beverages.Functional beverages include sports drinks, energy drinks, health support drinks, and pouch jelly drinks.

[0025] Fruit and vegetable drinks include 100% fruit juice drinks, fruit drinks, soft drinks with low fruit juice content, and fruit or pulp drinks containing fruit pieces. Dairy drinks include coffee milk and fruit milk, while dairy drinks include lactic acid bacteria drinks and soft drinks with dairy. According to Japan's "Fair Competition Code on the Labeling of Drinking Milk," dairy drinks contain 3.0% or more milk solids by weight.

[0026] An alcoholic beverage refers to a beverage containing an alcoholic ingredient. Examples of alcoholic ingredients include brewed alcoholic beverages, distilled alcoholic beverages, and mixed alcoholic beverages. Examples of brewed alcoholic beverages include wine and beer. Here, the alcoholic beverage may contain a detectable amount of alcohol, for example, 1% or more by volume, 2% or more by volume, 3% or more by volume, 4% or more by volume, or 5% or more by volume.

[0027] Examples of processed foods include processed grain, seafood, and meat foods (bread, noodles, tortillas, pasta, ham, bacon, sausage, kamaboko, fried tempura, hanpen, etc.) Examples of sweets include, but are not limited to, candy, jam, chewing gum, ice cream, snacks, cookies, biscuits, cakes, wafers, sweet rolls, chocolate, Japanese sweets, etc.

[0028] The oral compositions of the present invention may be in the form of pharmaceuticals or quasi-drugs, such as fine granules, tablets, granules, powders, capsules (including soft capsules and hard capsules), chewable tablets, syrups, mouthwashes, toothpastes, oral ointments, gargles, and throat sprays. They may also be in processed forms, such as natural liquid foods, semi-liquid foods, semi-solid foods, semi-digested nutritional foods, elemental nutritional foods, drinks, and enteral nutrients, in which the compositions of the present invention are blended with proteins, sugars, fats, trace elements, vitamins, emulsifiers, flavorings, and the like. Accordingly, the present invention also provides oral substances, such as pharmaceuticals, quasi-drugs, natural liquid foods, semi-digested nutritional foods, elemental nutritional foods, drinks, and enteral nutrients, that contain components (a) to (d), in which the amount of component (c) is 60 mg / 100 mL or less and the amount of component (d) is below the taste perception threshold. Note that "oral substances" is a general term for substances that are introduced into the mouth, regardless of whether they are ingested. Furthermore, the oral compositions of the present invention may be packaged and sterilized.

[0029] [Sweetness Intensity] In this specification, "sweetness intensity" refers to the intensity of the sweetness exhibited by a substance. For example, if the sweetness intensity exhibited by sucrose per unit concentration Brix 1 is defined as sweetness level 1, the sweetness intensity of glucose is 0.6 to 0.7 (median value 0.65). The value obtained by multiplying this sweetness level by the Brix value of the glucose concentration is the sweetness intensity of glucose. Therefore, if the concentration of glucose is Brix 1.5, the sweetness intensity of glucose is 0.65 x 1.5 = 0.975.

[0030] As described above, the oral composition of the present invention contains a high-intensity sweetener in an amount corresponding to a sweetness intensity X1, and exhibits a sweetness of intensity X2 due to components (a) to (c) and a sweetness of intensity X3 due to components (a) to (d), where 0.1 < X2 < X3. When the high-intensity sweetener of component (a) contains a combination of multiple sweeteners, the amount of the high-intensity sweetener in component (a) is the combined amount of all those sweeteners.

[0031] X1 in "Sweetness Intensity X1" is greater than 0.1 and less than 0.5, greater than 0.1 and less than 1.0, greater than 0.1 and less than 1.5, greater than 0.1 and less than 2.0, greater than 0.1 and less than 2.5, greater than 0.1 and less than 3.0, greater than 0.1 and less than 3.5, greater than 0.1 and less than 4.0, greater than 0.1 and less than 4.5, greater than 0.1 and less than 5.0, greater than 0.1 and less than 5.5, 0.5 to 1.0, 0.5 to 1.5, 0.5 to 2.0, 0.5 to 2.5, 0.5 to 3.0, 0.5 to 3.5, 0.5 ~4.0, 0.5-4.5, 0.5-5.0, 0.5-5.5, 1.0-1.5, 1.0-2.0, 1.0-2.5, 1.0-3.0, 1.0-3.5, 1.0-4.0, 1.0-4.5, 1.0-5.0, 1.0-5.5, 1.5-2.0, 1.5-2.5, 1.5-3.0, 1.5-3.5, 1.5-4.0, 1.5-4.5, 1.5-5.0, 1.5-5.5, 2.0-2.5, 2.0-3.0, 2.0-3.5, 2.0-4. 0, 2.0-4.5, 2.0-5.0, 2.0-5.5, 2.5-3.0, 2.5-3.5, 2.5-4.0, 2.5-4.5, 2.5-5.0, 2.5-5.5, 3.0-3.5, 3.0-4.0, 3.0-4.5, 3.0-5.0, 3.0-5.5, 2.0-6.5, 2.0-7.0, 2.0-7.5, 2.0-6.0, 2.5-7.0, 2.5-7.5, 2.5-6.0, 2.5-6.5, 3.0-6.0, 3.0-6.5, 3 It may be 0.0 to 7.0, 3.0 to 7.5, 3.0 to 8.0, 3.0 to 8.5, 3.0 to 9.0, 3.0 to 9.5, 3.5 to 7.0, 3.5 to 7.5, 3.5 to 8.0, 4.5 to 8.5, 3.5 to 9.0, 3.5 to 9.5, 4.0 to 7.5, 4.0 to 8.0, 4.0 to 8.5, 4.0 to 9.0, 4.0 to 9.5, 3.5 to 8.5, 3.5 to 10.0, 3.5 to 10.5, 3.5 to 11.0, 3.5 to 11.5, or 4.0 to 11.5.

[0032] X1 also includes the following: more than 0.1 and up to 6.0, more than 0.1 and up to 6.5, more than 0.1 and up to 7.0, more than 0.1 and up to 7.5, more than 0.1 and up to 8.0, more than 0.1 and up to 8.5, more than 0.1 and up to 9.0, more than 0.1 and up to 9.5, more than 0.1 and up to 10.0, more than 0.1 and up to 10.5, more than 0.1 and up to 11.0, more than 0.1 and up to 11.5, more than 0.1 and up to 12.0, more than 0.1 and up to 13.0, more than 0.1 and up to 14.0, more than 0.1 and up to 15.0, more than 0.1 and up to 16.0, more than 0.1 and up to 17.0, more than 0.1 and up to 18.0, and 0.5 to 6 .0, 0.5-6.5, 0.5-7.0, 0.5-7.5, 0.5-8.0, 0.5-8.5, 0.5-9.0, 0.5-9.5, 0.5-10.0, 0.5-10.5, 0.5-11.0, 0.5-11.5, 0.5-12.0, 0.5-13.0, 0.5-14.0, 0. 5-15.0, 0.5-16.0, 0.5-17.0, 0.5-18.0, 1.0-6.0, 1.0-6.5, 1.0-7.0, 1.0-7.5, 1.0-8.0, 1.0-8.5, 1.0-9.0, 1.0-9.5, 1.0-10.0, 1.0-10.5, 1.0-11.0, 1.0-11.5, 1.0-12.0, 1.0-13.0, 1.0-14.0, 1.0-15.0, 1.0-16.0, 1.0-17.0, 1.0-18.0, 1.5-6.0, 1.5-6.5, 1.5-7.0, 1.5-7.5, 1.5-8.0, 1.5-8.5, 1.5- 9.0, 1.5-9.5, 1.5-10.0, 1.5-10.5, 1.5-11.0, 1.5-11.5, 1.5-12.0, 1.5-13.0, 1.5-14.0, 1.5-15.0, 1.5-16.0, 1.5-17.0, 1.5-18.0, 2.0-24.0, 2.0-28.0. 5, 2.0-9.0, 2.0-9.5, 2.0-10.0, 2.0-10.5, 2.0-11.0, 2.0-11.5, 2.0-12.0, 2.0-13.0, 2.0-14.0, 2.0-15.0, 2.0-16.0, 2.0-17.0, 2.0-18.0, 2.5-8.0, 2.5-8.5, 2.5-9.0, 2.5-9.5, 2.5-10.0, 2.5-10.5, 2.5-11.0, 2.5-11.5, 2.5-12.0, 2.5-13.0, 2.5-14.0, 2.5-15.0, 2.5-16.0, 2.5-17.0, 2.5-18.0, 3.0-10.0, 3.0-10.5, 3.0-11.0, 3.0-11.5, 3.0-12.0, 3.0-13.0, 3.0-14.0, 3.0-15.0, 3.0-16.0, 3.0-17.0, 3.0-18.0, 3.5-4.0, 3.5-4.5, 3.5-5.0, 3.5-5.5, 3.5-6.0, 3.5-6.5, 3.5-12.0, 3.5-13.0, 3.5-14.0, 3.5- It may be 15.0, 3.5 to 16.0, 3.5 to 17.0, 3.5 to 18.0, 4.0 to 4.5, 4.0 to 5.0, 4.0 to 5.5, 4.0 to 6.0, 4.0 to 6.5, 4.0 to 7.0, 4.0 to 10.0, 4.0 to 10.5, 4.0 to 11.0, 4.0 to 12.0, 4.0 to 13.0, 4.0 to 14.0, 4.0 to 15.0, 4.0 to 16.0, 4.0 to 17.0, or 4.0 to 18.0.

[0033] The amount of high-intensity sweetener equivalent to sweetness intensity X1 refers to the amount that provides sweetness with sweetness intensity X1 when the high-intensity sweetener is dissolved in water at 20°C with a volume equivalent to that of the oral composition of the present invention.

[0034] Alternatively, the amount of high-intensity sweetener may be in Pa ppm, where Pa ppm is the amount equivalent to sweetness intensity X1. Here, Pa is from about 1 to about 800, from about 5 to about 800, from about 10 to about 800, from about 15 to about 800, from about 20 to about 800, from about 25 to about 800, from about 30 to about 800, from about 35 to about 800, from about 40 to about 800, from about 45 to about 800, from about 50 to about 800, from about 55 to about 800, from about 20 to about 750, from about 25 to about 750, from about 30 to about 750, from about 35 to about 750, from about 40 to about 750, from about 45 to about 750, from about 50 to about 750, from about 55 to about 750, from about 20 to about 700, from about 25 to about 700, from about 30 to about 700, from about 35 to about 700, from about 40 to about 700, from about 45 to about 700, about 50 to about 700, about 55 to about 700, about 20 to about 650, about 25 to about 650, about 30 to about 650, about 35 to about 650, about 40 to about 650, about 45 to about 650, about 50 to about 650, about 55 to about 650, about 20 to about 600, about 25 to about 600, about 30 to about 600, about 35 to about 600, about 40 to about 600, about 45 to about 600, about 50 to about 600, about 55 to about 600, about 20 to about 550, about 25 to about 550, about 30 to about 550, about 35 to about 550, about 40 to about 550, about 45 to about 550, about 50 to about 550, about 55 to about 5 50, about 20 to about 540, about 25 to about 540, about 30 to about 540, about 35 to about 540, about 40 to about 540, about 45 to about 540, about 50 to about 540, about 55 to about 540, about 20 to about 530, about 25 to about 530, about 30 to about 530, about 35 to about 530, about 40 to about 530, about 45 to about 530, about 50 to about 530, about 55 to about 530, about 20 to about 520, about 25 to about 520, about 30 to about 520, about 35 to about 520, about 40 to about 520, about 45 to about 520, about 50 to about 520, about 55 to about 520, about 20 to about 510, about 25 to about 51 0, about 30 to about 510, about 35 to about 510, about 40 to about 510, about 45 to about 510, about 50 to about 510, about 55 to about 510, about 20 to about 505, about 25 to about 505, about 30 to about 505, about 35 to about 505, about 40 to about 505, about 45 to about 505, about 50 to about 505, about 55 to about 505, about 20 to about 500, about 25 to about 500, about 30 to about 500, about 35 to about 500, about 40 to about 500, about 45 to about 500, about 50 to about 500, about 55 to about 500, about 20 to about 495, about 25 to about 495, about 30 to about 495, about 35 to about 495,It can take a value of about 40 to about 495, about 45 to about 495, about 50 to about 495, about 55 to about 495, about 20 to about 490, about 25 to about 490, about 30 to about 490, about 35 to about 490, about 40 to about 490, about 45 to about 490, about 50 to about 490, or about 55 to about 490.

[0035] Pa is also 1 to 1500, 1 to 1200, 5 to 1200, 1 to 1000, 5 to 1000, 10 to 1000, 1 to 900, 5 to 900, 10 to 900, 15 to 900, 20 to 900, 25 to 900, 30 to 900, 35 to 900, 40 to 900, 45 to 900, 50 to 900, 55 to 900, 1 to 800, 5 to 800, 10 to 800, 15 to 80 0, 20-800, 25-800, 30-800, 35-800, 40-800, 45-800, 50-800, 55-800, 1-700, 5-700, 10-700, 15-700, 20-700, 25-700, 30-700, 35-700, 40-700, 45-700, 50-700, 55-700, 1-600, 5-600, 10- 600, 15-600, 20-600, 25-600, 30-600, 35-600, 40-600, 45-600, 50-600, 55-600, 1-550, 1-540, 1-530, 1-520, 1-510, 1-505, 1-500, 1-495, 1-490, 5-550, 5-540, 5-530, 5-520, 5-510, 5-5 It can take the values ​​05, 5-500, 5-495, 5-490, 10-550, 10-540, 10-530, 10-520, 10-510, 10-505, 10-500, 10-495, 10-490, 15-550, 15-550, 15-530, 15-520, 15-510, 15-505, 15-500, 15-495 or 15-490.

[0036] Pa can also have a value of about 100 to about 500, about 100 to about 450, about 100 to about 400, about 100 to about 350, about 100 to about 300, about 100 to about 250, about 100 to about 200, about 150 to about 500, about 150 to about 450, about 150 to about 400, about 150 to about 350, about 150 to about 300, about 150 to about 250, about 150 to about 200, about 200 to about 500, about 200 to about 450, about 200 to about 400, about 200 to about 350, about 200 to about 300, or about 200 to about 250.

[0037] X2 is greater than 0.1 and less than 0.5, greater than 0.1 and less than 1.0, greater than 0.1 and less than 1.5, greater than 0.1 and less than 2.0, greater than 0.1 and less than 2.5, greater than 0.1 and less than 3.0, greater than 0.1 and less than 3.5, greater than 0.1 and less than 4.0, greater than 0.1 and less than 4.5, greater than 0.1 and less than 5.0, greater than 0.1 and less than 5.5, 0.5 to 1.0, 0.5 to 1.5, 0.5 to 2.0, 0.5 to 2.5, 0.5 to 3.0, 0.5 to 3.5, 0.5 to 4.0, 0 0.5-4.5, 0.5-5.0, 0.5-5.5, 1.0-1.5, 1.0-2.0, 1.0-2.5, 1.0-3.0, 1.0-3.5, 1.0-4.0, 1.0-4.5, 1.0-5.0, 1.0-5.5, 1.5-2.0, 1.5-2.5, 1.5-3.0, 1.5-3.5, 1.5-4.0, 1.5-4.5, 1.5-5.0, 1.5-5.5, 2.0-2.5, 2.0-3.0, 2.0-3.5, 2.0-4.0, 2. 0-4.5, 2.0-5.0, 2.0-5.5, 2.5-3.0, 2.5-3.5, 2.5-4.0, 2.5-4.5, 2.5-5.0, 2.5-5.5, 3.0-3.5, 3.0-4.0, 3.0-4.5, 3.0-5.0, 3.0-5.5, 2.0-6.5, 2.0-7.0, 2.0-7.5, 2.0-6.0, 2.5-7.0, 2.5-7.5, 2.5-6.0, 2.5-6.5, 3.0-6.0, 3.0-6.5, 3.0 It may be up to 7.0, 3.0 to 7.5, 3.0 to 8.0, 3.0 to 8.5, 3.0 to 9.0, 3.0 to 9.5, 3.5 to 7.0, 3.5 to 7.5, 3.5 to 8.0, 4.5 to 8.5, 3.5 to 9.0, 3.5 to 9.5, 4.0 to 7.5, 4.0 to 8.0, 4.0 to 8.5, 4.0 to 9.0, 4.0 to 9.5, 3.5 to 8.5, 3.5 to 10.0, 3.5 to 10.5, 3.5 to 11.0, 3.5 to 11.5, or 4.0 to 11.5.

[0038] X2 also includes the following: more than 0.1 and up to 6.0, more than 0.1 and up to 6.5, more than 0.1 and up to 7.0, more than 0.1 and up to 7.5, more than 0.1 and up to 8.0, more than 0.1 and up to 8.5, more than 0.1 and up to 9.0, more than 0.1 and up to 9.5, more than 0.1 and up to 10.0, more than 0.1 and up to 10.5, more than 0.1 and up to 11.0, more than 0.1 and up to 11.5, more than 0.1 and up to 12.0, more than 0.1 and up to 13.0, more than 0.1 and up to 14.0, more than 0.1 and up to 15.0, more than 0.1 and up to 16.0, more than 0.1 and up to 17.0, more than 0.1 and up to 18.0, and 0.5 to 6 .0, 0.5-6.5, 0.5-7.0, 0.5-7.5, 0.5-8.0, 0.5-8.5, 0.5-9.0, 0.5-9.5, 0.5-10.0, 0.5-10.5, 0.5-11.0, 0.5-11.5, 0.5-12.0, 0.5-13.0, 0.5-14.0, 0. 5-15.0, 0.5-16.0, 0.5-17.0, 0.5-18.0, 1.0-6.0, 1.0-6.5, 1.0-7.0, 1.0-7.5, 1.0-8.0, 1.0-8.5, 1.0-9.0, 1.0-9.5, 1.0-10.0, 1.0-10.5, 1.0-11.0, 1.0-11.5, 1.0-12.0, 1.0-13.0, 1.0-14.0, 1.0-15.0, 1.0-16.0, 1.0-17.0, 1.0-18.0, 1.5-6.0, 1.5-6.5, 1.5-7.0, 1.5-7.5, 1.5-8.0, 1.5-8.5, 1.5- 9.0, 1.5-9.5, 1.5-10.0, 1.5-10.5, 1.5-11.0, 1.5-11.5, 1.5-12.0, 1.5-13.0, 1.5-14.0, 1.5-15.0, 1.5-16.0, 1.5-17.0, 1.5-18.0, 2.0-24.0, 2.0-28.0. 5, 2.0-9.0, 2.0-9.5, 2.0-10.0, 2.0-10.5, 2.0-11.0, 2.0-11.5, 2.0-12.0, 2.0-13.0, 2.0-14.0, 2.0-15.0, 2.0-16.0, 2.0-17.0, 2.0-18.0, 2.5-8.0, 2.5-8.5, 2.5-9.0, 2.5-9.5, 2.5-10.0, 2.5-10.5, 2.5-11.0, 2.5-11.5, 2.5-12.0, 2.5-13.0, 2.5-14.0, 2.5-15.0, 2.5-16.0, 2.5-17.0, 2.5-18.0, 3.0-10.0, 3.0-10.5, 3.0-11.0, 3.0-11.5, 3.0-12.0, 3.0-13.0, 3.0-14.0, 3.0-15.0, 3.0-16.0, 3.0-17.0, 3.0-18.0, 3.5-4.0, 3.5-4.5, 3.5-5.0, 3.5-5.5, 3.5-6.0, 3.5-6.5, 3.5-12.0, 3.5-13.0, 3.5-14.0, 3.5- X2 may be 15.0, 3.5 to 16.0, 3.5 to 17.0, 3.5 to 18.0, 4.0 to 4.5, 4.0 to 5.0, 4.0 to 5.5, 4.0 to 6.0, 4.0 to 6.5, 4.0 to 7.0, 4.0 to 10.0, 4.0 to 10.5, 4.0 to 11.0, 4.0 to 12.0, 4.0 to 13.0, 4.0 to 14.0, 4.0 to 15.0, 4.0 to 16.0, 4.0 to 17.0, or 4.0 to 18.0. X2 may be equal to or greater than X1.

[0039] X3 is not particularly limited as long as it is larger than X2, and may be 0.5 to 6.0, 0.5 to 6.5, 0.5 to 7.0, 0.5 to 7.5, 0.5 to 8.0, 0.5 to 8.5, 0.5 to 9.0, 0.5 to 9.5, 0.5 to 10.0, 0.5 to 10.5, 0.5 to 11.0, 0.5 to 11.5, 0.5 to 12.0, 0.5 to 13.0, 0.5 to 14.0, 0.5 to 15.0, 0.5 to 16.0, 0.5 to 17.0, 0.5 to 18.0, 1.0 to 6.0, 1.0 to 6.5, 1.0 to 7.0, 1.0 to 7.5, 1.0 to 8.0, 1.0 to 8.5, 1.0 to 9.0, 1.0 to 9.5, .5, 1.0-10.0, 1.0-10.5, 1.0-11.0, 1.0-11.5, 1.0-12.0, 1.0-13.0, 1.0-14.0, 1.0-15.0, 1.0-16.0, 1.0-17.0, 1.0-18.0, 1.5-6.0, 1.5-6.5, 1.5-7. 0, 1.5-7.5, 1.5-8.0, 1.5-8.5, 1.5-9.0, 1.5-9.5, 1.5-10.0, 1.5-10.5, 1.5-11.0, 1.5-11.5, 1.5-12.0, 1.5-13.0, 1.5-14.0, 1.5-15.0, 1.5-16.0, 1. 5-17.0, 1.5-18.0, 2.0-8.0, 2.0-8.5, 2.0-9.0, 2.0-9.5, 2.0-10.0, 2.0-10.5, 2.0-11.0, 2.0-11.5, 2.0-12.0, 2.0-13.0, 2.0-14.0, 2.0-15.0, 2.0- 16.0, 2.0-17.0, 2.0-18.0, 2.5-8.0, 2.5-8.5, 2.5-9.0, 2.5-9.5, 2.5-10.0, 2.5-10.5, 2.5-11.0, 2.5-11.5, 2.5-12.0, 2.5-13.0, 2.5-14.0, 2.5-15 .0, 2.5-16.0, 2.5-17.0, 2.5-18.0, 3.0-10.0, 3.0-10.5, 3.0-11.0, 3.0-11.5, 3.0-12.0, 3.0-13.0, 3.0-14.0, 3.0-15.0, 3.0-16.0, 3.0-17.0, 3.0- 18.0, 3.5-4.0, 3.5-4.5, 3.5-5.0, 3.5-5.5, 3.5-6.0, 3.5-6.5, 3.5-12.0, 3.5-13.0, 3.5-14.0, 3.5-15.0, 3.5-16.0, 3.5-17.0, 3.5-18.0, 4.0-20, 4.0-15, 4.0-12.5, 4.0-10, 4.5-20, 4.5-15, 4.5-12.5, 4.5-10, 5.0-20, 5.0-15, 5.0-12.5, 5.0-10, 5.5-20, 5.5-15, 5.5-12.5, 5.5-10, 6.0-20, 6.0-15, 6.0-12.5, 6.0-10, 6.5-20, 6.5-15, 6.5-12.5, 6.5-10, 7.0-20, 7.0-15, 7.0-12.5, 7.0-10, 7.5-20, 7.5-15, It may be 7.5 to 12.5, 7.5 to 10, 7.5 to 9, 7.5 to 8, 8.0 to 20, 8.0 to 20, 8.0 to 15, 8.0 to 12.5, 8.0 to 10, 8.5 to 20, 8.5 to 15, 8.5 to 12.5, 8.5 to 10, 9.0 to 20, 9.0 to 15, 9.0 to 12.5, 9.0 to 10, 9.5 to 20, 9.5 to 15, 9.5 to 12.5, 9.5 to 10, 10.0 to 20, 10.0 to 15, 10.0 to 12.5, 10.5 to 20, 10.5 to 15, or 10.5 to 12.5.

[0040] X3 also includes: 4.0-18, 4.0-16, 4.0-15.5, 4.0-14, 4.5-18, 4.5-16, 4.5-15.5, 4.5-14, 5.0-18, 5.0-16, 5.0-15.5, 5.0-14, 5.5-18, 5.5-16, 5.5-15.5, 5.5-14, 6.0-18, 6.0-16, 6.0-15.5, 6.0-14, 6.5-18, 6.5-16, 6.5-15.5, 6.5-14, 7.0-18, 7.0-16, 7.0-15.5, 7.0-14, 7.5-18, It may be 7.5 to 16, 7.5 to 15.5, 7.5 to 14, 7.5 to 9, 7.5 to 8, 8.0 to 18, 8.0 to 18, 8.0 to 16, 8.0 to 15.5, 8.0 to 14, 8.5 to 18, 8.5 to 16, 8.5 to 15.5, 8.5 to 14, 9.0 to 18, 9.0 to 16, 9.0 to 15.5, 9.0 to 14, 9.5 to 18, 9.5 to 16, 9.5 to 15.5, 9.5 to 14, 10.0 to 18, 10.0 to 16, 10.0 to 15.5, 10.5 to 18, 10.5 to 16, or 10.5 to 15.5.

[0041] In one embodiment of the present invention, the oral composition exhibits a sweetness intensity of X4 due to components (a) to (c), with 0.1<X2<X4<X3. In other words, by adding a different phospholipid of component (d) to the high-intensity sweetener of component (a), the inherent phospholipid of component (b), and the sodium of component (c), the sweetness is enhanced compared to the combination of components (a) to (c).

[0042] X4 is not particularly limited as long as it is larger than X2 and smaller than X3, but may be 0.5 to 6.0, 0.5 to 6.5, 0.5 to 7.0, 0.5 to 7.5, 0.5 to 8.0, 0.5 to 8.5, 0.5 to 9.0, 0.5 to 9.5, 0.5 to 10.0, 0.5 to 10.5, 0.5 to 11.0, 0.5 to 11.5, 0.5 to 12.0, 0.5 to 13.0, 0.5 to 14.0, 0.5 to 15.0, 0.5 to 16.0, 0.5 to 17.0, 0.5 to 18.0, 1.0 to 6.0, 1.0 to 6.5, 1.0 to 7.0, 1.0 to 7.5, 1.0 to 8.0, 1.0 to 8.5, 1.0 to 9.0, 1.0-9.5, 1.0-10.0, 1.0-10.5, 1.0-11.0, 1.0-11.5, 1.0-12.0, 1.0-13.0, 1.0-14.0, 1.0-15.0, 1.0-16.0, 1.0-17.0, 1.0-18.0, 1.5-6.0, 1.5-6 .5, 1.5-7.0, 1.5-7.5, 1.5-8.0, 1.5-8.5, 1.5-9.0, 1.5-9.5, 1.5-10.0, 1.5-10.5, 1.5-11.0, 1.5-11.5, 1.5-12.0, 1.5-13.0, 1.5-14.0, 1.5-15.0, 1. 5-16.0, 1.5-17.0, 1.5-18.0, 2.0-8.0, 2.0-8.5, 2.0-9.0, 2.0-9.5, 2.0-10.0, 2.0-10.5, 2.0-11.0, 2.0-11.5, 2.0-12.0, 2.0-13.0, 2.0-14.0, 2.0- 15.0, 2.0-16.0, 2.0-17.0, 2.0-18.0, 2.5-8.0, 2.5-8.5, 2.5-9.0, 2.5-9.5, 2.5-10.0, 2.5-10.5, 2.5-11.0, 2.5-11.5, 2.5-12.0, 2.5-13.0, 2.5-14. 0, 2.5-15.0, 2.5-16.0, 2.5-17.0, 2.5-18.0, 3.0-19, 3.0-14, 3.0-11.5, 3.0-9, 3.5-19, 3.5-14, 3.5-11.5, 3.5-9, 4.0-19, 4.0-14, 4.0-11.5, 4.0-9 , 4.5-19, 4.5-14, 4.5-11.5, 4.5-9, 5.0-19, 5.0-14, 5.0-11.5, 5.0-9, 6.5-20, 5.5-14, 5.5-11.5, 5.5-9, 6.019, 6.0-14, 6.0-11.5, 6.0-9, 6.5-19, 6.It may be 5 to 14, 6.5 to 11.5, 6.5 to 9, 6.5 to 8, 6.5 to 7, 7.0 to 19, 7.0 to 19, 7.0 to 14, 7.0 to 11.5, 7.0 to 9, 7.5 to 19, 7.5 to 14, 7.5 to 11.5, 7.5 to 9, 8.0 to 19, 8.0 to 14, 8.0 to 11.5, 8.0 to 9, 8.5 to 19, 98.5 to 14, 8.5 to 11.5, 8.5 to 9, 9.0 to 19, 9.0 to 14, 9.0 to 11.5, 9.5 to 19, 9.5 to 14, or 9.5 to 11.5.

[0043] X4 also includes: 3.0-17, 3.0-15, 3.0-14.5, 3.0-13, 3.5-17, 3.5-15, 3.5-14.5, 3.5-13, 4.0-17, 4.0-15, 4.0-14.5, 4.0-13, 4.5-17, 4.5-15, 4.5-14.5, 4.5-13, 5.0-17, 5.0-15, 5.0-14.5, 5.0-13, 5.5-17, 5.5-15, 5.5-14.5, 5.5-13, 6.0-17, 6.0-15, 6.0-14.5, 6.0-13, 6.5 It may be 6.5 to 13, 6.5 to 8, 6.5 to 7, 7.0 to 17, 7.0 to 16, 7.0 to 15, 7.0 to 14.5, 7.0 to 13, 7.5 to 17, 7.5 to 15, 7.5 to 14.5, 7.5 to 13, 8.0 to 17, 8.0 to 15, 8.0 to 14.5, 8.0 to 13, 8.5 to 17, 8.5 to 15, 8.5 to 14.5, 8.5 to 13, 9.0 to 17, 9.0 to 15, 90 to 14.5, 9.5 to 17, 9.5 to 15, or 9.5 to 14.5.

[0044] In one embodiment of the present invention, the oral composition exhibits a sweetness intensity of X5 due to components (a), (b), and (d), where 0.1 < X2 < X5 < X3. In other words, by adding sodium (c) to a combination of a high-intensity sweetener (component (a)), an intrinsic phospholipid (component (b)), and a heterologous phospholipid (component (d)), the sweetness is enhanced compared to the combination of components (a) to (c).

[0045] X5 is not particularly limited as long as it is larger than X2 and smaller than X3, but may be 0.5 to 6.0, 0.5 to 6.5, 0.5 to 7.0, 0.5 to 7.5, 0.5 to 8.0, 0.5 to 8.5, 0.5 to 9.0, 0.5 to 9.5, 0.5 to 10.0, 0.5 to 10.5, 0.5 to 11.0, 0.5 to 11.5, 0.5 to 12.0, 0.5 to 13.0, 0.5 to 14.0, 0.5 to 15.0, 0.5 to 16.0, 0.5 to 17.0, 0.5 to 18.0, 1.0 to 6.0, 1.0 to 6.5, 1.0 to 7.0, 1.0 to 7.5, 1.0 to 8.0, 1.0 to 8.5, 1.0 to 9.0, 1.0-9.5, 1.0-10.0, 1.0-10.5, 1.0-11.0, 1.0-11.5, 1.0-12.0, 1.0-13.0, 1.0-14.0, 1.0-15.0, 1.0-16.0, 1.0-17.0, 1.0-18.0, 1.5-6.0, 1.5-6 .5, 1.5-7.0, 1.5-7.5, 1.5-8.0, 1.5-8.5, 1.5-9.0, 1.5-9.5, 1.5-10.0, 1.5-10.5, 1.5-11.0, 1.5-11.5, 1.5-12.0, 1.5-13.0, 1.5-14.0, 1.5-15.0, 1. 5-16.0, 1.5-17.0, 1.5-18.0, 2.0-8.0, 2.0-8.5, 2.0-9.0, 2.0-9.5, 2.0-10.0, 2.0-10.5, 2.0-11.0, 2.0-11.5, 2.0-12.0, 2.0-13.0, 2.0-14.0, 2.0- 15.0, 2.0-16.0, 2.0-17.0, 2.0-18.0, 2.5-8.0, 2.5-8.5, 2.5-9.0, 2.5-9.5, 2.5-10.0, 2.5-10.5, 2.5-11.0, 2.5-11.5, 2.5-12.0, 2.5-13.0, 2.5-14. 0, 2.5-15.0, 2.5-16.0, 2.5-17.0, 2.5-18.0, 3.0-19, 3.0-14, 3.0-11.5, 3.0-9, 3.5-19, 3.5-14, 3.5-11.5, 3.5-9, 4.0-19, 4.0-14, 4.0-11.5, 4.0-9 , 4.5-19, 4.5-14, 4.5-11.5, 4.5-9, 5.0-19, 5.0-14, 5.0-11.5, 5.0-9, 6.5-20, 5.5-14, 5.5-11.5, 5.5-9, 6.019, 6.0-14, 6.0-11.5, 6.0-9, 6.5-19, 6.It may be 5 to 14, 6.5 to 11.5, 6.5 to 9, 6.5 to 8, 6.5 to 7, 7.0 to 19, 7.0 to 19, 7.0 to 14, 7.0 to 11.5, 7.0 to 9, 7.5 to 19, 7.5 to 14, 7.5 to 11.5, 7.5 to 9, 8.0 to 19, 8.0 to 14, 8.0 to 11.5, 8.0 to 9, 8.5 to 19, 98.5 to 14, 8.5 to 11.5, 8.5 to 9, 9.0 to 19, 9.0 to 14, 9.0 to 11.5, 9.5 to 19, 9.5 to 14, or 9.5 to 11.5.

[0046] X5 also includes: 3.0-17, 3.0-15, 3.0-14.5, 3.0-13, 3.5-17, 3.5-15, 3.5-14.5, 3.5-13, 4.0-17, 4.0-15, 4.0-14.5, 4.0-13, 4.5-17, 4.5-15, 4.5-14.5, 4.5-13, 5.0-17, 5.0-15, 5.0-14.5, 5.0-13, 5.5-17, 5.5-15, 5.5-14.5, 5.5-13, 6.0-17, 6.0-15, 6.0-14.5, 6.0-13, 6.5 It may be 6.5 to 13, 6.5 to 8, 6.5 to 7, 7.0 to 17, 7.0 to 16, 7.0 to 15, 7.0 to 14.5, 7.0 to 13, 7.5 to 17, 7.5 to 15, 7.5 to 14.5, 7.5 to 13, 8.0 to 17, 8.0 to 15, 8.0 to 14.5, 8.0 to 13, 8.5 to 17, 8.5 to 15, 8.5 to 14.5, 8.5 to 13, 9.0 to 17, 9.0 to 15, 90 to 14.5, 9.5 to 17, 9.5 to 15, or 9.5 to 14.5.

[0047] As already mentioned, the oral compositions of the present invention exhibit enhanced sweetness. Whether the sweetness of the oral compositions of the present invention is enhanced can be evaluated by a sensory-trained panel. Furthermore, the sweetness intensity of the oral compositions of the present invention can be measured by preparing reference oral compositions (e.g., beverages) serving as a sweetness standard by varying the sucrose concentration to achieve sweetness intensities of 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, and 15, and having panelists compare the sweetness of the oral compositions of the present invention with that of the reference oral compositions. The reference oral compositions (e.g., beverages) with sweetness intensities of 1, 2, ..., and 15 are prepared by adding sucrose to oral compositions without added sucrose to achieve sucrose contents of 1 g / 100 g, 2 g / 100 g, ..., and 15 g / 100 g. Furthermore, among the reference oral compositions that are less sweet than the oral composition of the present invention in the above measurement, the reference oral composition that is closest in sweetness to the oral composition of the present invention is selected, and sucrose is added to the selected reference oral composition to adjust it to have the same sweetness as the oral composition of the present invention.In this case, the sweetness intensity of the oral composition of the present invention can also be measured from the sucrose content contained in the adjusted reference oral composition.

[0048] Another method for measuring the sweetness of the oral composition of the present invention is, for example, sweetness intensity assessment using a visual analogue scale (VAS method). For details on the VAS method, see, for example, "Establishment of a screening test method for taste function in the four basic tastes," Journal of Jaw Function (2014), 20, pp. 115-129 (Toyoda et al.). Specifically, when measuring sweetness intensity using the VAS method, the evaluator defines sweetness intensity as "not sweet at all" at the bottom and "can't imagine anything sweeter" at the top, and uses a piece of paper with a line drawn on it to represent the sweetness intensity perceived at that point on the line.

[0049] The sweetness intensity can also be determined by a three-option forced choice test (3-AFC) in which participants select either sweet, not sweet, or the same level of sweetness as a reference oral composition through sensory evaluation, without quantifying the sweetness intensity of the test oral composition, or a two-option forced choice test (2-AFC) in which participants select either sweet or not sweet through sensory evaluation. The sensory evaluation may be performed by multiple panelists who have received sensory training, and if at least one panelist evaluates the test oral composition as "sweet," the test oral composition can be evaluated as having a higher sweetness intensity than the reference oral composition. For example, if about 10% or more, about 20% or more, about 25% or more, about 30% or more, about 33% or more, about 40% or more, about 50% or more, about 60% or more, about 67% or more, about 70% or more, about 75% or more, about 80% or more, or about 90% or more of the panelists rate the test oral composition as "sweet" compared to the reference oral composition, the test oral composition can be evaluated as having a higher sweetness intensity compared to the reference oral composition. It is preferable for a larger number of panelists to rate the composition as "sweet." In a preferred embodiment, about 25% or more, about 33% or more, about 50% or more, about 67% or more, about 75% or more, about 80% or more, or about 90% or more of the panelists rate the test oral composition as "sweet" compared to the reference oral composition. In particularly preferred embodiments, about 50% or more, about 67% or more, about 75% or more, about 80% or more, or about 90% or more of the panelists rate the test oral composition as "sweet" compared to the reference oral composition.

[0050] The sweetness intensity of the oral composition of the present invention is not particularly limited as long as it is acceptable as a food product, and examples of the sweetness intensity include: 4.0 to 20, 4.0 to 15, 4.0 to 12.5, 4.0 to 10, 4.5 to 20, 4.5 to 15, 4.5 to 12.5, 4.5 to 10, 5.0 to 20, 5.0 to 15, 5.0 to 12.5, 5.0 to 10, 5.5 to 20, 5.5 to 15, 5.5 to 12.5, 5.5 to 10, 6.0 to 20, 6.0 to 15, 6.0 to 12.5, 6.0 to 10, 6.5 to 20, 6.5 to 15, 6.5 to 12.5, 6.5 to 10, 7.0 to 20, 7.0 to 15, It may be 7.0 to 12.5, 7.0 to 10, 7.5 to 20, 7.5 to 15, 7.5 to 12.5, 7.5 to 10, 7.5 to 9, 7.5 to 8, 8.0 to 20, 8.0 to 20, 8.0 to 15, 8.0 to 12.5, 8.0 to 10, 8.5 to 20, 8.5 to 15, 8.5 to 12.5, 8.5 to 10, 9.0 to 20, 9.0 to 15, 9.0 to 12.5, 9.0 to 10, 9.5 to 20, 9.5 to 15, 9.5 to 12.5, 9.5 to 10, 10.0 to 20, 10.0 to 15, 10.0 to 12.5, 10.5 to 20, 10.5 to 15, or 10.5 to 12.5. The sweetness intensity of the oral composition is provided by the above components (a) to (d) and any additional components.

[0051] The energy (total energy content) of the oral composition of the present invention may be 0 to 50 Kcal / 100 mL, 0 to 45 Kcal / 100 mL, 0 to 40 Kcal / 100 mL, 0 to 35 Kcal / 100 mL, 0 to 30 Kcal / 100 mL, 0 to 24 Kcal / 100 mL, 0 to 22 Kcal / 100 mL, 0 to 20 Kcal / 100 mL, 0 to 15 Kcal / 100 mL, 0 to 10 Kcal / 100 mL, 0 ~5Kcal / 100mL, 0.1~50Kcal / 100mL, 0.1~45Kcal / 100mL, 0.1~40Kcal / 100mL, 0.1~35Kcal / 100mL, 0.1~30Kcal / 100mL, 0.1-24Kcal / 100mL, 0.1-22Kcal / 100mL, 0.1-20Kcal / 100mL, 0.1-15Kcal / 100mL, 0.1-10Kcal / 100mL, 0.1-5Kcal / 100mL, 1-50Kcal / 100mL, 1-45Kcal / 100mL, 1-40Kcal / 100mL, 1-35Kcal / 100mL, 1-30Kcal / 100mL, 1- 24Kcal / 100mL, 1-22Kcal / 100mL, 1-20Kcal / 100mL, 1-15Kcal / 100mL, 1-10Kcal / 100mL, 1-5Kcal / 100mL, 5-50K cal / 100mL, 5-45Kcal / 100mL, 5-40Kcal / 100mL, 5-35Kcal / 100mL, 5-30Kcal / 100mL, 5-24Kcal / 100mL, 5-20Kca l / 100mL, 5-15Kcal / 100mL, 5-10Kcal / 100mL, 10-50Kcal / 100mL, 10-45Kcal / 100mL, 10-40Kcal / 100mL, 10-35K cal / 100mL, 10-30Kcal / 100mL, 10-24Kcal / 100mL, 10-20Kcal / 100mL, 10-15Kcal / 100mL, 15-50Kcal / 100mL, 15 ~45Kcal / 100mL, 15~40Kcal / 100mL, 15~35Kcal / 100mL, 15~30Kcal / 100mL, 15~24Kcal / 100mL, 15~20Kcal / 100m L, 20-50Kcal / 100mL, 20-45Kcal / 100mL, 20-40Kcal / 100mL, 20-35Kcal / 100mL, 20-30Kcal / 100mL, 20-24Kcal / 100mL, 24-50Kcal / 100mL, 24-45Kcal / 100mL, 24-40Kcal / 100mL, 24-35Kcal / 100mL or 24-30Kcal / 100mL.

[0052] Furthermore, the energy (total energy, TE) of the oral composition of the present invention may be 0<TE≦50 Kcal / 100 mL, 0<TE≦45 Kcal / 100 mL, 0<TE≦40 Kcal / 100 mL, 0<TE≦35 Kcal / 100 mL, 0<TE≦30 Kcal / 100 mL, 0<TE≦24 Kcal / 100 mL, 0<TE≦22 Kcal / 100 mL, 0<TE≦20 Kcal / 100 mL, 0<TE≦15 Kcal / 100 mL, 0<TE≦10 Kcal / 100 mL, or 0<TE≦5 Kcal / 100 mL (i.e., it will not be completely 0).

[0053] Components (a) to (d) can be combined in any combination. As shown in the examples below, adding components (c) and (d) to components (a) + (b) can produce a sweetness intensity X3 higher than the sweetness intensity X2 of components (a) + (b) alone. In other words, components (c) and (d) can enhance the sweetness of components (a) + (b). Therefore, oral compositions such as foods can be produced without using high-calorie sucrose or with reduced amounts of sucrose while maintaining a sweetness equivalent to that of oral compositions containing sucrose. This makes it possible to design new low-calorie sweet foods. In the case of zero-calorie designs, high-intensity sweeteners with particularly excellent taste, such as rebaudioside D or rebaudioside M, are used as component (a), and additional sweeteners such as D-allulose or erythritol are used, with the sweetness enhanced by low concentrations of phospholipids and sodium. If you want to adjust the calorie content of a food product to low calorie instead of zero calorie, you can add calorie sweeteners such as sucrose, glucose, fructose, and sorbitol as additional sweeteners.

[0054] [Texture] In one embodiment, the texture of the oral composition of the present invention is enhanced by components (c) and (d). The texture of an oral composition is a factor related to the physical properties of the oral composition's palatability, such as mouthfeel, thickness, body, smoothness, texture on the tongue, mouthfeel, smoothness down the throat, firmness, crispness, and mouth feel. Texture can be evaluated by sensory testing or a texture measuring device (tensipressor). For liquid oral compositions such as beverages, evaluation by sensory testing is preferred. Whether or not the texture is enhanced by components (c) and (d) can be evaluated, for example, by a sensory-trained panelist comparing the texture-related items of the oral composition of the present invention with an oral composition having the same composition as the oral composition of the present invention but excluding components (c) and (d) (hereinafter, sometimes referred to as a "control composition").

[0055] An example of a comparison method using a sensory test is the VAS method. Specifically, when comparing texture using the VAS method, the evaluator uses a piece of paper with a line drawn on it, representing the level of each texture-related item, and evaluates the item by indicating the position on the line as the level of the item felt at that time. For example, for evaluation items such as "thickness," "fullness," and "smoothness," one end of the line is defined as "not felt at all" and the other end as "very felt," and the items felt during the test are represented by positions on the line, and scores are assigned and quantified according to the contribution of each position to the texture enhancement. For example, for "thickness," "fullness," and "smoothness," the stronger the sensation, the more the texture is perceived to be enhanced. Therefore, the enhancement of texture can be quantified by assigning the lowest score to "not felt at all" and the highest score to "very felt." Furthermore, with regard to "mouthfeel," in the case of beverages, a syrupy beverage is perceived as having an enhanced texture compared to a watery beverage, so the enhancement in texture can be quantified by assigning the lowest score to a "watery" beverage and the highest score to a "syrupy" beverage.

[0056] Whether or not texture has been improved may be evaluated by comparing quantified individual items, or by simultaneously comparing multiple items using a radar chart or the like. Evaluation using a radar chart can be performed by evaluating the overall image (shape, etc.) or by comparing the areas of the radar charts. When evaluating by the area of ​​a radar chart, an improvement in texture can be evaluated by the radar chart area being larger for an oral composition containing components (c) and (d) than for an oral composition not containing components (c) and (d). In one embodiment, the oral composition of the present invention has at least one texture-related evaluation item that is improved compared to that of a control composition. In some embodiments, the oral composition of the present invention has at least one evaluation item selected from "mouthfeel," "thickness," "body," and "smoothness" that is improved compared to that of a control composition.

[0057] In certain embodiments, the "mouthfeel" of the oral compositions of the present invention, when evaluated using a VAS method in which the "mouthfeel" of a control oral composition is scored as 0, "more watery" as compared to the control composition as -3, and "more syrup-like" as 3, is 0.10 points or more, 0.15 points or more, 0.20 points or more, 0.25 points or more, 0.30 points or more, 0.35 points or more, 0.40 points or more, 0.45 points or more, 0.50 points or more, 0.55 points or more, 0.60 points or more, 0.65 points or more, 0.70 points or more, 0.75 points or more, 0.80 points or more, 0.85 points or more, 0.86 points or more, 0.87 points or more, 0.88 points or more, 0.89 points or more, 0.90 points or more, 0.91 points or more, 0.92 points or more, 0.93 points or more, 0.94 points or more, 0.95 points or more, 0.96 points or more, 0.97 points or more, 0.98 points or more, 0.99 points or more, 0.99 points or more, 10.00 points or more, 10.01 points or more, 10.02 points or more, 10.03 points or more, 10.04 points or more, 10.05 points or more, 10.06 points or more, 10.07 points or more, 10.08 points or more, 10.09 points or more, 10.10 points or more, 10.11 points or more, 10.12 points or more, 10.13 points or more, 10.14 points or more, 10.15 points It may be 0.80 or more, 0.85 or more, 0.90 or more, 0.95 or more, 1.00 or more, 1.05 or more, 1.10 or more, 1.15 or more, 1.20 or more, 1.25 or more, 1.30 or more, 1.35 or more, 1.40 or more, 1.45 or more, 1.50 or more, 1.55 or more, 1.60 or more, 1.65 or more, 1.70 or more, 1.75 or more, 1.80 or more, 1.85 or more, 1.90 or more, 1.95 or more, or 2.00 or more.

[0058] In certain embodiments, the "thickness" of the oral composition of the present invention, when evaluated by a VAS method in which the "thickness" of a control oral composition is given a score of 0, "no feeling of thickness at all" with respect to the control composition is given a score of -3, and "a feeling of great thickness" with respect to the control composition is given a score of 3, is 0.10 points or more, 0.15 points or more, 0.20 points or more, 0.25 points or more, 0.30 points or more, 0.35 points or more, 0.40 points or more, 0.45 points or more, 0.50 points or more, 0.55 points or more, 0.60 points or more, 0.65 points or more, 0.70 points or more, 0.75 points or more, It may be 0.80 points or more, 0.85 points or more, 0.90 points or more, 0.95 points or more, 1.00 points or more, 1.05 points or more, 1.10 points or more, 1.15 points or more, 1.20 points or more, 1.25 points or more, 1.30 points or more, 1.35 points or more, 1.40 points or more, 1.45 points or more, 1.50 points or more, 1.55 points or more, 1.60 points or more, 1.65 points or more, 1.70 points or more, 1.75 points or more, 1.80 points or more, 1.85 points or more, 1.90 points or more, 1.95 points or more, or 2.00 points or more.

[0059] In certain embodiments, the "body sensation" of the oral compositions of the present invention, when evaluated using a VAS method in which the "body sensation" of a control oral composition is scored as 0, "no body sensation at all" relative to the control composition is scored as -3, and "a great body sensation" relative to the control composition is scored as 3, is 0.10 points or more, 0.15 points or more, 0.20 points or more, 0.25 points or more, 0.30 points or more, 0.35 points or more, 0.40 points or more, 0.45 points or more, 0.50 points or more, 0.55 points or more, 0.60 points or more, 0.65 points or more, 0.70 points or more, 0.75 points or more, points or more, 0.80 points or more, 0.85 points or more, 0.90 points or more, 0.95 points or more, 1.00 points or more, 1.05 points or more, 1.10 points or more, 1.15 points or more, 1.20 points or more, 1.25 points or more, 1.30 points or more, 1.35 points or more, 1.40 points or more, 1.45 points or more, 1.50 points or more, 1.55 points or more, 1.60 points or more, 1.65 points or more, 1.70 points or more, 1.75 points or more, 1.80 points or more, 1.85 points or more, 1.90 points or more, 1.95 points or more, or 2.00 points or more.

[0060] In certain embodiments, the "smoothness" of the oral composition of the present invention, when evaluated using a VAS method in which the "smoothness" of a control oral composition is given a score of 0, "not at all smooth" compared to the control composition is given a score of -3, and "very smooth" compared to the control composition is given a score of 3, is 0.10 points or more, 0.15 points or more, 0.20 points or more, 0.25 points or more, 0.30 points or more, 0.35 points or more, 0.40 points or more, 0.45 points or more, 0.50 points or more, 0.55 points or more, 0.60 points or more, 0.65 points or more, 0.70 points or more, 0. It may be 75 points or more, 0.80 points or more, 0.85 points or more, 0.90 points or more, 0.95 points or more, 1.00 points or more, 1.05 points or more, 1.10 points or more, 1.15 points or more, 1.20 points or more, 1.25 points or more, 1.30 points or more, 1.35 points or more, 1.40 points or more, 1.45 points or more, 1.50 points or more, 1.55 points or more, 1.60 points or more, 1.65 points or more, 1.70 points or more, 1.75 points or more, 1.80 points or more, 1.85 points or more, 1.90 points or more, 1.95 points or more, or 2.00 points or more.

[0061] In certain embodiments, the area of ​​the radar chart for the evaluation items related to texture (e.g., "mouthfeel," "thickness / body," and "smoothness") of the oral composition of the present invention is about 1.1 times, about 1.2 times, about 1.3 times, about 1.4 times, about 1.5 times, about 1.6 times, about 1.7 times, about 1.8 times, about 1.9 times, about 2 times, about 2.1 times, about 2.2 times, or about 3 times that of the radar chart for the control composition. It may be about 2.3 times, about 2.4 times, about 2.5 times, about 2.6 times, about 2.7 times, about 2.8 times, about 2.9 times, about 3 times, about 3.1 times, about 3.2 times, about 3.3 times, about 3.4 times, about 3.5 times, about 3.6 times, about 3.7 times, about 3.8 times, about 3.9 times, about 4 times, about 4.1 times, about 4.2 times, about 4.3 times, about 4.4 times, about 4.5 times, about 4.6 times, about 4.7 times, about 4.8 times, about 4.9 times, or about 5 times larger.

[0062] [High-intensity sweetener] A high-intensity sweetener (sometimes referred to herein as "sweetener (a)" or "component (a)") refers to a compound that has a sweetness stronger than that of sucrose, and includes naturally-derived compounds, synthetic compounds, or a combination of naturally-derived and synthetic compounds. A high-intensity sweetener exhibits a sweetness that is 5 times or more, 10 times or more, 50 times or more, 100 times or more, 500 times or more, 1,000 times or more, 5,000 times or more, 10,000 times or more, 50,000 times or more, or 100,000 times or more sweeter than sucrose, per equivalent amount of sucrose.

[0063] Specific examples of high-intensity sweeteners include peptide sweeteners such as aspartame, neotame, and advantame; sucrose derivatives such as sucralose; synthetic sweeteners such as acesulfame K, saccharin, saccharin sodium, sodium cyclamate, dulcin, disodium glycyrrhizinate, trisodium glycyrrhizinate, and neohesperidin dihydrochalcone (including those that exist naturally, such as neohesperidin dihydrochalcone, but are mainly sold as synthetic products); sweeteners extracted from plants such as thaumatin, monellin, curculin, mabinlin, brazzein, pentasine, hernandulcin, 4β-hydroxyhernandulcin, miraculin, glycyrrhizin, rubusoside, and phyllodulcin; and plant extracts containing high-intensity sweetener components, such as Stevia rebaudiana (stevia) extract, Siraitia grosvenorii (monk fruit) extract, and Glycyrrhiza glabra (Licorice) Extract, Rubus suavissimus S. Lee (Sweet Tea) Extract, Hydrangea macrophylla var. thunbergii (Sweet Tea) Extract, Sclerochiton ilicifolius Extract, Thaumataococcus daniellii Benth (Serendipity Berry) Extract, Dioscoreophyllum volkensii (Serendipity Berry) Extract, Curculigo latifolia (Curculigo) Extract, Richadella dulcifica (Miracle Fruit) Extract, Pentadiplandra brazzeana (Western African Strawberry) Extract, Capparis masaikai (Betel Nut) Extract, Lippia dulcis (sweet herb Mexican) extracts and sweet components in the extracts, for example, steviol glycosides such as stevia extract and stevia derivatives such as enzyme-treated stevia obtained by enzymatically treating stevia to add glucose, mogrosides obtained by processing monk fruit and monk fruit extract, glycosides obtained from plant extracts such as phyllodulcin glycoside, sweet components contained in Glycyrrhiza glabra plants (for example, triterpene glycosides such as glycyrrhizin), Rubus suavissimus S.Sweeteners contained in plants (e.g., diterpene glycosides such as rubusoside), sweeteners contained in plants (e.g., dihydroisocoumarins such as phyllodulcin) from Hydrangea macrophylla var. thunbergii, sweeteners contained in plants (e.g., amino acids such as monatin), sweeteners contained in plants (e.g., proteins such as thaumatin) from Thaumataococcus daniellii, sweeteners contained in plants (e.g., proteins such as thaumatin) from Dioscoreophyllum volkensii, sweeteners contained in plants (e.g., proteins such as monellin) from Curculigo latifolia, sweeteners contained in plants (e.g., proteins such as curculin) from Richadella dulcifica, sweeteners contained in plants (e.g., proteins such as miraculin) from Pentadiplandra brazzeana, sweeteners contained in plants (e.g., proteins such as brazzein and pentadin), sweeteners contained in plants (e.g., proteins such as mabinlin) from Capparis masaikai, sweeteners contained in plants (e.g., proteins such as mabinlin) from Lippia dulcis plants contain sweetening compounds (e.g., sesquiterpenes such as hernandulcin and 4β-hydroxyhernandulcin).

[0064] Examples of steviol glycosides include rebaudioside A (hereinafter, "rebaudioside" may be abbreviated as "Reb"), RebB, RebC, RebD, RebE, RebF, RebI, RebJ, RebK, RebM, RebN, RebO, RebQ, RebR, dulcoside A, dulcoside C, rubusoside, steviol, steviolmonoside, steviolbioside, and stevioside. Examples of mogrosides include mogroside IV (hereinafter, "mogroside" may be abbreviated as "Mog") and MogV. Licorice extract refers to a substance obtained from the roots or rhizomes of Glycyrrhiza uralensis, Glycyrrhiza chinensis, or Glycyrrhiza glabra, and is primarily composed of glycyrrhizinic acid. Examples of licorice extracts include licorice extract, glycyrrhizin, and licorice extract. Sucrose derivatives include, for example, those obtained by substituting the OH group or H group of sucrose with another substituent, and examples thereof include halogen derivatives of sucralose, oxathiazinone dioxide derivatives, etc.

[0065] In a preferred embodiment of the present invention, the high-intensity sweetener is selected from good-tasting high-intensity sweeteners. As used herein, "good-tasting high-intensity sweetener" refers to a high-intensity sweetener that, compared to RebA, has one or more taste characteristics selected from the following: (1) less astringency, (2) less metallic taste, (3) less sweet aftertaste, and (4) less bitterness. Whether a certain sweetener has the above-mentioned taste characteristics is either known or can be determined based on sensory evaluation or the like. Non-limiting examples of good-tasting, high-intensity sweeteners include RebD, RebM, neohesperidin dihydrochalcone, glycyrrhizin, thaumatin, monellin, mogroside, rubusoside, curculin, mabinlin, brazzein, pentadin, phyllodulcin, hernandulcin, miraculin, good-tasting sweeteners containing Stevia rebaudiana plants, sweeteners containing Siraitia grosvenorii plants, sweeteners containing Glycyrrhiza glabra plants, sweeteners containing Rubus suavissimus S. Lee plants, sweeteners containing Hydrangea macrophylla var. thunbergii plants, sweeteners containing Sclerochiton ilicifolius plants, sweeteners containing Thaumataococcus daniellii Benth plants, sweeteners containing Dioscoreophyllum volkensii plants, and Curculigo. Examples of suitable sweeteners include those derived from the plant Pentadiplandra brazzeana, Capparis masaikai, and Lippia dulcis, or derivatives thereof, or combinations thereof. The high-quality, high-intensity sweetener does not contain the main components of stevia sweeteners, such as RebA and stevioside. In certain embodiments, the high-quality, high-intensity sweetener includes RebD, RebM, mogrosides (e.g., MogV), thaumatin, brazzein, or a combination thereof. In another specific embodiment, the high-quality, high-intensity sweetener includes RebD, RebM, mogrosides (e.g., MogV), thaumatin, or a combination thereof.In a preferred embodiment of the present invention, the good-tasting, high-intensity sweetener comprises RebD, RebM, MogV, monk fruit extract, and combinations thereof.

[0066] In one embodiment of the present invention, the high-intensity sweetener may be one that occurs naturally in plants or one that is artificially produced (for example, by bioconversion or chemical synthesis), but is preferably a naturally occurring sweetener. As used herein, the term "naturally occurring" does not mean that the high-intensity sweetener contained in the oral composition of the present invention is a natural product; rather, as long as the same substance exists in nature, the high-intensity sweetener contained in the oral composition of the present invention may be one that is artificially produced (for example, by bioconversion) (a non-natural product).

[0067] Non-limiting examples of sweeteners (a) include RebA, RebD, RebM, neohesperidin dihydrochalcone, glycyrrhizin, thaumatin, monellin, mogroside, rubusoside, curculin, mabinlin, brazzein, pentadin, phyllodulcin, hernandulcin, miraculin, a sweetener containing a plant called Stevia rebaudiana, a sweetener containing a plant called Siraitia grosvenorii, a sweetener containing a plant called Glycyrrhiza glabra, a sweetener containing a plant called Rubus suavissimus S. Lee, a sweetener containing a plant called Hydrangea macrophylla var. thunbergii, a sweetener containing a plant called Sclerochiton ilicifolius, a sweetener containing a plant called Thaumataococcus daniellii Benth, a sweetener containing a plant called Dioscoreophyllum volkensii, a sweetener containing a plant called Curculigo latifolia, and Richardella Examples of suitable sweeteners include sweeteners containing the plant-derived sweeteners, such as those from the plant-derived sweeteners of Pentadiplandra brazzeana, Capparis masaikai, and Lippia dulcis, or derivatives thereof, or combinations thereof. In a specific embodiment, the sweetener (a) comprises RebA, RebD, RebM, a mogroside (e.g., MogV), or a combination thereof. In another specific embodiment, the sweetener (a) comprises RebA, RebD, RebM, a mogroside (e.g., MogV), thaumatin, or a combination thereof. In a preferred embodiment of the present invention, the high-intensity sweetener comprises at least one selected from the group consisting of RebA, RebD, RebM, MogV, monk fruit extract, and combinations thereof. In one embodiment of the present invention, the sweetener (a) consists essentially of sweeteners other than RebA and the main component of stevia sweeteners, such as stevioside. As used herein, the phrase "consisting essentially of" means that the sweetener used in the present invention may contain the main components of a stevia sweetener to the extent that the effects of the invention are not impaired. For example, the sweetener (a) used in the present invention preferably consists of sweeteners other than RebA and stevioside at 90% or more, more preferably 95% or more, and even more preferably 98% or more.

[0068] RebA, RebD, and RebM may be extracted directly from stevia, or may be obtained by adding glucose to a compound having a different structure contained in a stevia extract.

[0069] Monk fruit extract, a sweetener, is an extract of monk fruit containing sweet substances derived from the fruit, such as MogV, MogIV, 11-oxo-mogroside V, and siamenoside I, and is approved as a food additive in many countries, including Japan, and is commercially available.

[0070] MogV is one of the major mogrols in Monk Fruit and has been reported to exhibit sweetness characteristics closer to those of sucrose than RebA. MogV can be obtained by purifying Monk Fruit extract (e.g., alcoholic Monk Fruit extract) using chromatography or other methods. Alternatively, MogV can be obtained by adding glucose to a compound with a different structure contained in Monk Fruit extract.

[0071] The Monk Fruit extract preferably contains MogV, and the content of MogV may be, but is not limited to, 10% by weight or more, 15% by weight or more, 20% by weight or more, 25% by weight or more, 30% by weight or more, 35% by weight or more, 40% by weight or more, 45% by weight or more, 50% by weight or more, 55% by weight or more, 60% by weight or more, 65% by weight or more, 70% by weight or more, or 75% by weight or more of the total dry weight of the Monk Fruit extract. The MogV content can be determined by known methods, such as liquid chromatography. Monk Fruit extract can be obtained by extracting Monk Fruit (Siraitia grosvenorii) fruits or the like with an appropriate solvent (e.g., an aqueous solvent such as water, an alcoholic solvent such as ethanol or methanol, a mixed solvent of an aqueous solvent and an alcoholic solvent such as aqueous ethanol or aqueous methanol, etc.), followed by optional treatments such as degreasing, purification, concentration, drying, etc.

[0072] MogV may be highly pure, for example, 80% or more, 85% or more, 90% or more, 91% or more, 92% or more, 93% or more, 94% or more, 95% or more, 96% or more, 97% or more, or 98% or more pure. Naturally, the higher the purity of MogV obtained by purifying Monk Fruit extract, the less contaminating components of Monk Fruit extract other than MogV will be.

[0073] In other embodiments of the present invention, MogV may have a lower purity, such as a purity of 50% or more, 55% or more, 60% or more, 65% or more, 70% or more, or 75% or more. For example, if the sweetness intensity of sucrose per unit Brix concentration is defined as a sweetness level of 1, then the calculated sweetness intensity of MogV with a purity of about 65% is about 175. In another embodiment of the present invention, a monk fruit extract containing about 30% by weight of MogV may be used as a high-intensity sweetener. If the sweetness intensity of sucrose per unit Brix concentration is defined as a sweetness level of 1, then the calculated sweetness intensity of this monk fruit extract is about 100.

[0074] As mentioned above, high-intensity sweeteners are included in amounts equivalent to a sweetness intensity of X1. If the sweetness intensity of sucrose per unit concentration of Brix 1 is defined as 1, the sweetness intensity of RebD is approximately 225, that of RebM is approximately 230, that of RebB is approximately 325, that of RebA is 200-300 (median 250), that of RebN is 200-250 (median 225), that of RebO is 200-250 (median 225), that of RebE is 70-80 (median 75), that of Monk Fruit Extract (containing 40% MogV) is approximately 130, that of MogV is approximately 270, that of thaumatin is 2,000, and that of brazzein is 500-2,000 (median 1,250). The sweetness intensity of a high-potency sweetener is determined by multiplying the sweetness intensities by the concentration (w / v% (which can be considered equivalent to w / w% in the case of beverages)) of the high-potency sweetener in the oral composition. In this specification, the above-mentioned sweetness intensities (or the median value for values ​​expressed as a range) are used to determine X1 for these sweeteners. The relative ratio of the sweetness of various sweeteners to the sweetness of sucrose (1) can be determined from known sugar sweetness conversion tables (e.g., Beverage Japan's "Beverage Terminology Dictionary," p. 11). In this specification, the median value is used for values ​​expressed as a range. However, for sweeteners whose sweetness intensities vary depending on the literature, the relative ratio of the sweetness to the sweetness of sucrose (1) can be determined by sensory testing. An example of such a sensory test is a method in which samples are prepared by adding sucrose to pure water in increments of 0.5 between Brix 3.0 and 5.0, and from these, a sucrose-added sample having a sweetness intensity equivalent to that of an aqueous solution of a sweetener at a specified concentration is selected.

[0075] In one embodiment of the present invention, the high-intensity sweetener comprises at least one selected from the group consisting of steviol glycoside, monk fruit extract, mogrol glycoside, a sweetener contained in the Thaumataococcus daniellii Benth plant, a sweetener contained in the Pentadiplandra brazzeana plant, an artificial sweetener, and a combination thereof. In a preferred embodiment of the present invention, the high-intensity sweetener comprises at least one selected from the group consisting of RebA, RebB, RebC, RebD, RebE, RebF, RebI, RebJ, RebK, RebM, RebN, RebO, RebQ, RebR, dulcoside A, dulcoside C, rubusoside, steviolmonoside, steviolbioside, stevioside, Monk Fruit Extract, MogV, thaumatin, brazzein, aspartame, acesulfame K, sucralose, licorice extract, saccharin, and combinations thereof.

[0076] In some embodiments, the sweetener (a) comprises the following combinations: RebA and RebM, RebA and RebD, RebD and RebM, RebA, RebD and RebM, RebA and MogV, RebD and MogV, RebM and MogV, RebA, RebM and MogV, RebA, RebD and MogV, RebD, RebM and MogV, RebA and neohesperidin dihydrochalcone, RebD and neohesperidin dihydrochalcone, RebM and neohesperidin dihydrochalcone, RebA, RebM and neohesperidin dihydrochalcone, RebA, RebD and neohesperidin dihydrochalcone Lochalcone, RebD and RebM and neohesperidin dihydrochalcone, MogV and neohesperidin dihydrochalcone, RebD, RebM, MogV and neohesperidin dihydrochalcone, RebA and brazzein, RebD and brazzein, RebM and brazzein, MogV and brazzein, neohesperidin dihydrochalcone and brazzein, RebM, RebD and brazzein, RebM, RebD, brazzein and MogV, RebM, RebD, brazzein and neohesperidin dihydrochalcone, RebM, RebD, brazzein, MogV and neohesperidin dihydrochalcone.

[0077] In another embodiment, the sweetener (a) comprises the following combinations: RebA and thaumatin, RebD and thaumatin, RebM and thaumatin, MogV and thaumatin, RebA, RebM and thaumatin, RebA, RebD and thaumatin, RebD, RebM and thaumatin, RebA, MogV and thaumatin, RebD, MogV and thaumatin, RebM, MogV and thaumatin, RebD, RebM, MogV and thaumatin.

[0078] In one embodiment of the present invention, the sweetener (a) may comprise a high-intensity sweetener selected from RebA, RebD, RebM, MogV, monk fruit extract, and combinations thereof, preferably one or more high-intensity sweeteners selected from RebD, RebM, and combinations thereof.

[0079] In one embodiment of the present invention, the amount of sweetener (a) contained in the oral composition is the combined amount of all sweeteners when the sweetener (a) contains a combination of multiple sweeteners. When the amount of sweetener (a) is expressed in Pa (ppm), Pa can be, for example, about 20 to about 800, about 25 to about 800, about 30 to about 800, about 35 to about 800, about 40 to about 800, about 45 to about 800, about 50 to about 800, about 55 to about 800, about 20 to about 750, about 25 to about 750, about 30 to about 750, about 35 to about 750, about 40 to about 750, about 45 to about 750, about 50 to about 750, about 55 to about 750, about 20 to about 700, about 25 to about 700, about 30 to about 700, about 35 to about 700, about 40 to about 700, about 45 to about 700, about 50 to about 700, about 55 to about 700, about 20 to about 650, about 25 to about 650, about 30 to about 650, about 35 to about 650, about 40 to about 650, about 45 to about 650, about 50 to about 650, about 55 to about 650, about 20 to about 600, about 25 to about 600, about 30 to about 600, about 35 to about 600, about 40 to about 600, about 45 to about 600, about 50 to about 600, about 55 to about 600,about 20 to about 550, about 25 to about 550, about 30 to about 550, about 35 to about 550, about 40 to about 550, about 45 to about 550, about 50 to about 550, about 55 to about 550, about 20 to about 540, about 25 to about 540, about 30 to about 540, about 35 to about 540, about 40 to about 540, about 45 to about 540, about 50 to about 540, about 55 to about 540, about 20 to about 530, about 25 to about 530, about 30 to about 530, about 35 to about 530, about 40 to about 530, about 45 to about 530, about 50 to about 530, about 55 to about 530, about 20 to about 520, about 25 to about 520, about 30 to about 520, about 35 to about 520, about 40 to about 520, about 45 to about 520, about 50 to about 520, about 55 to about 520, about 20 to about 510, about 25 to about 510, about 30 to about 510, about 35 to about 510, about 40 to about 510, about 45 to about 510, about 50 to about 510, about 55 to about 510, about 20 to about 505, about 25 to about 505, about 30 to about 505, about 35 to about 505, about 40 to about 505, about 45 to about 505, about 50 to about 505, about 55 to about 505, about 20 to about 500, about 25 to about 500, about 30 to about 500, about 35 to about 500, about 40 to about 500, about 45 to about 500, about 50 to about 500, about 55 to about 500, about 20 to about 495, about 25 to about 495, about 30 to about 495, about 35 to about 495, about 40 to about 495, about 45 to about 495, about 50 to about 495, about 55 to about 495, about 20 to about 490, about 25 to about 490, about 30 to about 490, about 35 to about 490, about 40 to about 490, about 45 to about 490, about 50 to about 490, about 55 to about 490, The values ​​may be from about 100 to about 500, from about 100 to about 450, from about 100 to about 400, from about 100 to about 350, from about 100 to about 300, from about 100 to about 250, from about 100 to about 200, from about 150 to about 500, from about 150 to about 450, from about 150 to about 400, from about 150 to about 350, from about 150 to about 300, from about 150 to about 250, from about 150 to about 200, from about 200 to about 500, from about 200 to about 450, from about 200 to about 400, from about 200 to about 350, from about 200 to about 300, or from about 200 to about 250.

[0080] In one embodiment of the present invention, the amount of intense sweetener (Pa ppm) may be from about 20 to about 600 ppm, from about 30 to about 550 ppm, from about 55 to about 490 ppm, from about 20 to about 200 ppm, from about 100 to about 500 ppm, or from about 150 to about 350 ppm.

[0081] [Sodium] The oral compositions of the present invention contain (c) 60 mg / 100 mL or less of sodium, meaning that the content of sodium atoms is 60 mg / 100 mL or less. Depending on the embodiment, the sodium content may be 0.1 to 60 mg / 100 mL, 0.1 to 55 mg / 100 mL, 0.1 to 50 mg / 100 mL, 0.1 to 45 mg / 100 mL, 0.1 to 40 mg / 100 mL, 0.1 to 35 mg / 100 mL, 0.1 to 30 mg / 100 mL, 0.1 to 25 mg / 100 mL, 0.1 to 20 mg / 100 mL, 0.1 to 19 mg / 100 mL, 0.1 to 18 mg / 100 mL, 0.1 to 17 mg / 100 mL, 0.1 to 16 mg / 100 mL, or 0.1 to 15 mg / 100 mL. , 0.1-14mg / 100mL, 0.1-13mg / 100mL, 0.1-12mg / 100mL, 0.1-11mg / 100mL, 0.1-10mg / 100mL, 1-60mg / 100mL, 1-55mg / 100mL, 1-50mg / 100mL , 1-45mg / 100mL, 1-40mg / 100mL, 1-35mg / 100mL, 1-30mg / 100mL, 1-25mg / 100mL, 1-20mg / 100mL, 1-19mg / 100mL, 1-18mg / 100mL, 1-17mg / 100 mL, 1-16mg / 100mL, 1-15mg / 100mL, 1-14mg / 100mL, 1-13mg / 100mL, 1-12mg / 100mL, 1-11mg / 100mL, 1-10mg / 100mL, 5-60mg / 100mL, 5-55mg / 100mL, 5-50mg / 100mL, 5-45mg / 100mL, 5-40mg / 100mL, 5-35mg / 100mL, 5-30mg / 100mL, 5-25mg / 100mL, 5-20mg / 100mL, 5-19mg / 100mL, 5-18m g / 100mL, 5~17mg / 100mL, 5~16mg / 100mL, 5~15mg / 100mL, 5~14mg / 100mL, 5~13mg / 100mL, 5~12mg / 100mL, 5~11mg / 100mL, 5~10mg / 100mL, 7~ 60mg / 100mL, 7~55mg / 100mL, 7~50mg / 100mL, 7~45mg / 100mL, 7~40mg / 100mL, 7~35mg / 100mL, 7~30mg / 100mL, 7~25mg / 100mL, 7~20mg / 100mL,7-19mg / 100mL, 7-18mg / 100mL, 7-17mg / 100mL, 7-16mg / 100mL, 7-15mg / 100mL, 10-60mg / 100mL, 10-55mg / 100mL, 10-50mg / 100mL, 10-45 mg / 100mL, 10-40mg / 100mL, 10-35mg / 100mL, 10-30mg / 100mL, 10-25mg / 100mL, 10-20mg / 100mL, 10-19mg / 100mL, 10-18mg / 100mL, 10-17m g / 100mL, 10-16mg / 100mL, 10-15mg / 100mL, 15-60mg / 100mL, 15-55mg / 100mL, 15-50mg / 100mL, 15-45mg / 100mL, 15-40mg / 100mL, 15-35mg / 100mL, 15-30mg / 100mL, 15-25mg / 100mL, 15-20mg / 100mL, 20-60mg / 100mL, 20-55mg / 100mL, 20-50mg / 100mL, 20-45mg / 100mL, 20-40mg / 100mL, 20-35mg / 100mL, 20-30mg / 100mL, 20-25mg / 100mL, 25-60mg / 100mL, 25-55mg / 100mL, 25-50mg / 100mL, 25-45mg / 100mL, 25-40mg / 100mL, 25-35mg / 100mL, 25-30mg / 100mL, 30-60mg / 100mL, 30-55mg / 100mL, 30-50mg / 100mL, 30-45mg / 100mL, 30-40mg / 100mL, 30-35mg / 1 It may be in the range of 00mL, 35-60mg / 100mL, 35-55mg / 100mL, 35-50mg / 100mL, 35-45mg / 100mL, 35-40mg / 100mL, 40-60mg / 100mL, 40-55mg / 100mL, 40-50mg / 100mL, 40-45mg / 100mL, 45-60mg / 100mL, 45-55mg / 100mL, 45-50mg / 100mL, 50-60mg / 100mL, 50-55mg / 100mL or 55-60mg / 100mL.

[0082] The sodium content may be 0.1 to 22 mg / 100 mL, 0.1 to 21 mg / 100 mL, 1 to 22 mg / 100 mL, 1 to 21 mg / 100 mL, 4 to 40 mg / 100 mL, 4 to 35 mg / 100 mL, 4 to 34 mg / 100 mL, 4 to 33 mg / 100 mL, 4 to 32 mg / 100 mL, 4 to 31 mg / 100 mL, 4 to 30 mg / 100 mL, 4 to 29 mg / 100 mL, 4 to 26 mg / 100 mL, 4 to 25 mg / 100 mL, 4 to 22 mg / 100 mL, 4 to 21 mg / 100 mL, 4 to 20 mg / 100 mL, 4-19mg / 100mL, 4-18mg / 100mL, 4-17mg / 100mL, 4-16mg / 100mL, 4-15mg / 100mL, 4-14mg / 100mL, 4-13mg / 100mL, 4-12mg / 100mL, 4-11mg / 100mL, 4-10mg / 100mL, 5-34mg / 100mL, 5-33mg / 100mL, 5-32mg / 100mL, 5-31mg / 100mL, 5-29mg / 100mL, 5-22mg / 100mL, 5-21mg / 100mL, 10-34mg / 100mL, 10-33mg / 100m L, 10-32mg / 100mL, 10-31mg / 100mL, 10-29mg / 100mL, 10-22mg / 100mL, 10-21mg / 100mL, 11.5-34mg / 100mL, 11.5-33mg / 100mL, 11.5-32mg / 100mL, 11. 5-31mg / 100mL, 11.5-30mg / 100mL, 11.5-29mg / 100mL, 11.5-22mg / 100mL, 11.5-21mg / 100mL, 11.5-20mg / 100mL, 11.5-19mg / 100mL, 11.5-18mg / 100mL , 11.5-17mg / 100mL, 11.5-16mg / 100mL, 11.5-15mg / 100mL, 11.5-14mg / 100mL, 11.5-13mg / 100mL, 11.5-12mg / 100mL, 5.75-34.5mg / 100mL, 5.75-28.7 5mg / 100mL, 5.75-23mg / 100mL, 5.75-17.25mg / 100mL, 5.75-11.5mg / 100mL, 11.5-34.5mg / 100mL, 11.5-28.75mg / 100mL, 11.5-23mg / 100mL, 11.5-17.It may be in the range of 25 mg / 100 mL, 17.25 to 34.5 mg / 100 mL, 17.25 to 28.75 mg / 100 mL, 17.25 to 23 mg / 100 mL, 23 to 34.5 mg / 100 mL, 23 to 28.75 mg / 100 mL, or 28.75 to 34.5 mg / 100 mL.

[0083] The form of sodium is not particularly limited as long as it is contained in the oral composition of the present invention in an ingestible state, and may be, for example, at least one form selected from the group consisting of sodium chloride, sodium hydroxide, sodium malate, sodium sulfate, sodium citrate (monosodium citrate, disodium citrate, trisodium citrate), sodium phosphate, sodium carbonate, sodium bicarbonate, sodium disulfide, sodium bicarbonate, sodium alginate, sodium alginate, sodium glucoheptanoate, sodium gluconate, sodium glutamate, sodium tartrate, sodium aspartate, sodium lactate, sodium caseinate, sodium ascorbate, and mixtures thereof. In one embodiment of the present invention, component (c) is substantially free of sodium derived from sodium components used as preservatives (e.g., sodium benzoate, sodium sulfite, sodium hyposulfite, sodium dehydroacetate, sodium metabisulfite, sodium propionate, etc.).

[0084] In this specification, the sodium content in the oral composition can be measured by atomic absorption spectrometry, X-ray fluorescence elemental analysis, etc. If the amount of the sodium-containing compound contained in the oral composition is known, a value calculated from that amount may be used.

[0085] In one embodiment of the present invention, the amount of sodium contained in the oral composition may be determined by the amount of sodium source. "Sodium source" refers to a compound that can generate sodium ions when the oral composition is placed in the mouth. The amount of sodium source may be about 26 mM or less when the compound contains one atom of sodium. In other embodiments of the present invention, the amount of sodium source is about 25 mM or less, about 24 mM or less, about 23 mM or less, about 22 mM or less, about 21 mM or less, about 20 mM or less, about 19 mM or less, about 18 mM or less, about 17 mM or less, about 16 mM or less, about 15 mM or less, about 14 mM or less, about 13 mM or less, about 12 mM or less, about 11 mM or less, or about 10 mM or less. or less, about 9.0 mM or less, about 8.5 mM or less, about 8.0 mM or less, about 8.5 mM or less, about 7.0 mM or less, about 7.5 mM or less, about 6.0 mM or less, about 5.5 mM or less, about 5.0 mM or less, about 4.5 mM or less, about 4.0 mM or less, about 3.5 mM or less, about 2.0 mM or less, about 1.5 mM or less, about 1.0 mM or less, or about 0.5 mM or less. In other embodiments, the amount of sodium source is from about 0.1 to about 25 mM, from about 0.5 to about 25 mM, from about 1.0 to about 25 mM, from about 1.5 to about 25 mM, from about 2.0 to about 25 mM, from about 2.5 to about 25 mM, from about 3.0 to about 25 mM, from about 3.5 to about 25 mM, from about 4.0 to about 25 mM, from about 4.5 to about 25 mM, from about 5.0 to about 25 mM mM, about 5.5 to about 25mM, about 6.0 to about 25mM, about 6.5 to about 25mM, about 7.0 to about 25mM, about 7.5 to about 25mM, about 8.0 to about 25mM, Approximately 8.5 to approximately 25mM, approximately 9.0 to approximately 25mM, approximately 9.5 to approximately 25mM, approximately 0.1 to approximately 19mM, approximately 0.5 to approximately 19mM, approximately 1.0 to approximately 19mM, approximately 1. 5 to about 19mM, about 2.0 to about 19mM, about 2.5 to about 19mM, about 3.0 to about 19mM, about 3.5 to about 19mM, about 4.0 to about 19mM, about 4.5 to about Approximately 19mM, approximately 5.0 to approximately 19mM, approximately 5.5 to approximately 19mM, approximately 6.0 to approximately 19mM, approximately 6.5 to approximately 19mM, approximately 7.0 to approximately 19mM, approximately 7.5 to approximately 19 mM, about 8.0 to about 19mM, about 8.5 to about 19mM, about 9.0 to about 19mM, about 9.5 to about 19mM, about 0.1 to about 15mM, about 0.5 to about 15mM, Approximately 1.0 to approximately 15mM, approximately 1.5 to approximately 15mM, approximately 2.0 to approximately 15mM, approximately 2.5 to approximately 15mM, approximately 3.0 to approximately 15mM, approximately 3.5 to approximately 15mM, approximately 4.0 to about 15mM, about 4.5 to about 15mM, about 5.0 to about 15mM, about 5.5 to about 15mM, about 6.0 to about 15mM, about 6.5 to about 15mM , about 7.0 to about 15mM, about 7.5 to about 15mM, about 8.0 to about 15mM, about 8.5 to about 15mM, about 9.0 to about 15mM, about 9.5 to about 1 5 mM, about 0.1 to about 9.9 mM, about 0.5 to about 9.9 mM, about 1.0 to about 9.9 mM, about 1.5 to about 9.9 mM, about 2.0 to about 9.9 mM, about 2.5 to about 9.9 mM, about 3.0 to about 9.9 mM, about 3.5 to about 9.9 mM, about 4.0 to about 9.9 mM, about 4.5 to about 9.9 mM, about 5.0 to about 9.9 mM, about 5.5 to about 9.9 mM, about 6.0 to about 9.9 mM, about 6.5 to about 9.9 mM, about 7.0 to about 9.9 mM, about 7.5 to about 9.9 mM, about 8.0 to about 9.9 mM, about 8.5 to about 9.9 mM, about 9.0 to about 9.9 mM, about 9.5 to about 9.9 mM, about 0.1 to about 9.5 mM, about 0.1 to about 9.0 mM, about 0.1 to about 8.5 mM, about 0.1 to about 8.0 mM, about 0.1 to about 7.5 mM, about 0.1 to about 7.0 mM, about 0.1 to about 6.5 mM, about 0.1 to about 6.0 mM, about 0.1 to about 5.5 mM, about 0.1 to about 5.0 mM, about 0.1 to about 4.5 mM , about 0.1 to about 4.0 mM, about 0.1 to about 3.5 mM, about 0.1 to about 3.0 mM, about 0.1 to about 2.5 mM, about 0.1 to about 2.0 mM, about 0.1 to about 1.5 mM, about 0.1 to about 1.0 mM, about 0.1 to about 0.5 mM, about 0.5 to about 9.5 mM, about 0.5 to about 9.5 mM, about 0.5 to about 9.0 mM, about 0.5 to about 8.5 mM, about 0.5 to about 8.0 mM, about 0.5 to about 7.5 mM, about 0.5 to about 7.0 mM, about 0.5 to about 6.5 mM, about 0.5 to about 6.0 mM, about 0.5 to about 5.5 mM, about 0.5 to about 5.0 mM, about 0.5 to about 4.5 mM, about 0.5 to about 4.0 mM mM, about 0.5 to about 3.5 mM, about 0.5 to about 3.0 mM, about 0.5 to about 2.5 mM, about 0.5 to about 2.0 mM, about 0.5 to about 1.5 mM, about 0.5 to about 1.0 mM, about 1.0 to about 9.5 mM, about 1.0 to about 9.0 mM, about 1.0 to about 8.5 mM, about 1.0 to about 8.0 mM, about 1 0.0 to about 7.5 mM, about 1.0 to about 7.0 mM, about 1.0 to about 6.5 mM, about 1.0 to about 6.0 mM, about 1.0 to about 5.5 mM, about 1.0 to about 5.0 mM, about 1.0 to about 4.5 mM, about 1.0 to about 4.0 mM, about 1.0 to about 3.5 mM, about 1.0 to about 3.0 mM, about 1.0 to about 2.5 mM, about 1.0 to about 2.0 mM, about 1.0 to about 1.5 mM, about 1.5 to about 9.5 mM, about 1.5 to about 9.0 mM, about 1.5 to about 8.5 mM, about 1.5 to about 8.0 mM, about 1.5 to about 7.5 mM, about 1.5 to about 7.0 mM, about 1.5 to about 6.5 mM, about 1.5 to about 6.0 mM, About 1.5 to about 5.5 mM, about 1.5 to about 5.0 mM, about 1.5 to about 4.5 mM, about 1.5 to about 4.0 mM, about 1.5 to about 3.5 mM, about 1.5 to about 3.0 mM, about 1.5 to about 2.5 mM, about 1.5 to about 2.0 mM, about 2.0 to about 9.5 mM, about 2.0 to about 9.0 mM, about 2.0 to about 10.5 mM About 8.5 mM, about 2.0 to about 8.0 mM, about 2.0 to about 7.5 mM, about 2.0 to about 7.0 mM, about 2.0 to about 6.5 mM, about 2.0 to about 6.0 mM, about 2.0 to about 5.5 mM, about 2.0 to about 5.0 mM, about 2.0 to about 4.5 mM, about 2.0 to about 4.0 mM, about 2.0 to about 3.5 mM, about 2.0 to about 3.0 mM, about 2.0 to about 2.5 mM, about 2.5 to about 9.5 mM, about 2.5 to about 9.0 mM, about 2.5 to about 8.5 mM, about 2.5 to about 8.0 mM, about 2.5 to about 7.5 mM, about 2.5 to about 7.0 mM, about 2.5 to about 6.5 mM, about 2.5 to about 6.0 mM, about 2 0.5 to about 5.5 mM, about 2.5 to about 5.0 mM, about 2.5 to about 4.5 mM, about 2.5 to about 4.0 mM, about 2.5 to about 3.5 mM, about 2.5 to about 3.0 mM, about 3.0 to about 9.5 mM, about 3.0 to about 9.0 mM, about 3.0 to about 8.5 mM, about 3.0 to about 8.0 mM, about 3.0 to about 7.5 mM, about 3.0 to about 7.0 mM, about 3.0 to about 6.5 mM, about 3.0 to about 6.0 mM, about 3.0 to about 5.5 mM, about 3.0 to about 5.0 mM, about 3.0 to about 4.5 mM, about 3.0 to about 4.0 mM, about 3.0 to about 3.5 mM, about 3.5 to about 9.5 mM, about 3.5 to about 9.0 mM , about 3.5 to about 8.5 mM, about 3.5 to about 8.0 mM, about 3.5 to about 7.5 mM, about 3.5 to about 7.0 mM, about 3.5 to about 6.5 mM, about 3.5 to about 6.0 mM, about 3.5 to about 5.5 mM, about 3.5 to about 5.0 mM, about 3.5 to about 4.5 mM, about 3.5 to about 4.0 mM, about 4. 0 to about 9.5 mM, about 4.0 to about 9.0 mM, about 4.0 to about 8.5 mM, about 4.0 to about 8.0 mM, about 4.0 to about 7.5 mM, about 4.0 to about 7.0 mM, about 4.0 to about 6.5 mM, about 4.0 to about 6.0 mM, about 4.0 to about 5.5 mM, about 4.0 to about 5.0 mM, about 4.0 to about 4.5 mM, about 4.5 to about 9.5 mM, about 4.5 to about 9.0 mM, about 4.5 to about 8.5 mM, about 4.5 to about 8.0 mM, about 4.5 to about 7.5 mM, about 4.5 to about 7.0 mM, about 4.5 to about 6.5 mM, about 4.5 to about 6.0 mM, about 4.5 to about 5.5 mM, about 4.5 to about 5.0 mM, about 5.0 to about 9.5 mM, about 5 0.0 to about 9.0 mM, about 5.0 to about 8.5 mM, about 5.0 to about 8.0 mM, about 5.0 to about 7.5 mM, about 5.0 to about 7.0 mM, about 5.0 to about 6.5 mM, about 5.0 to about 6.0 mM, about 5.0 to about 5.5 mM, about 5.5 to about 9.5 mM, about 5.5 to about 9.0 mM, about 5.5 to about 8.5 mM, about 5.5 to about 8.0 mM, about 5.5 to about 7.5 mM, about 5.5 to about 7.0 mM, about 5.5 to about 6.5 mM, about 5.5 to about 6.0 mM, about 6.0 to about 9.5 mM, about 6.0 to about 9.0 mM, about 6.0 to about 8.5 mM, about 6.0 to about 8.0 mM, about 6.0 to about 7.5 mM, about 6.0 to about 7.0 mM, about 6.0 to about 6.5 mM, about 6.5 The concentration may be in the range of about 6.5 to about 9.5 mM, about 6.5 to about 9.0 mM, about 6.5 to about 8.5 mM, about 6.5 to about 8.0 mM, about 6.5 to about 7.5 mM, about 6.5 to about 7.0 mM, about 7.0 to about 9.5 mM, about 7.0 to about 9.0 mM, about 7.0 to about 8.5 mM, about 7.0 to about 8.0 mM, or about 7.0 to about 7.5 mM.

[0086] [Phospholipids] The phospholipids used in the present invention are amphipathic lipids containing phosphorus atoms in the form of phosphate esters. Phospholipids include glycerophospholipids with a glycerin backbone and sphingophospholipids with a sphingosine backbone. Glycerophospholipids typically have a structure in which a fatty acid is ester-linked to the 1st and 2nd positions of glycerin, and a phosphoric acid is ester-linked to the 3rd position, with an alcohol such as choline, ethanolamine, serine, or inositol being ester-linked to the phosphate group. The polar (hydrophilic) portion containing glycerin, the phosphate group, and the alcohol ester is referred to as the head portion, and the nonpolar (hydrophobic) fatty acid is referred to as the tail portion. Furthermore, the partial structure containing glycerin, a fatty acid, and a phosphoric acid is referred to as phosphatidic acid. Non-limiting examples of glycerophospholipids include phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidylserine (PS), phosphatidylglycerol (PG), and cardiolipin. Non-limiting examples of sphingophospholipids include sphingomyelin (SM). While typical phospholipids have two fatty acids bound to a basic structure such as glycerol or sphingosine, phospholipids with only one fatty acid bound are called lysophospholipids. Non-limiting examples of lysophospholipids include lysoglycerophospholipids such as lysophosphatidylcholine (LPC), lysophosphatidylethanolamine (LPE), lysophosphatidylinositol (LPI), lysophosphatidylserine (LPS), and lysophosphatidylglycerol (LPG), and lysosphingolipids such as lysosphingomyelin (LSM). Lysoglycerophospholipids have a fatty acid bound to the 1st or 2nd position of glycerol. In one embodiment, the phospholipid includes a lysophospholipid. In one embodiment, the phospholipid includes a zwitterionic phospholipid. A zwitterionic phospholipid is a lipid that has both a positive and a negative charge within the molecule. Non-limiting examples of zwitterionic phospholipids include PC, PE, LPC, LPE, etc. In certain embodiments, the phospholipid comprises a zwitterionic lysophospholipid (e.g., LPC, LPE).

[0087] The fatty acids contained in phospholipids may be saturated or unsaturated. Phospholipids containing two fatty acids, such as glycerophospholipids, may have a saturated fatty acid at position 1 and an unsaturated fatty acid at position 2 of glycerin, or an unsaturated fatty acid at position 1 and a saturated fatty acid at position 2. Alternatively, both fatty acids may be saturated or both unsaturated. The fatty acids may be of various lengths, and the number of carbon atoms contained in the fatty acid is not limited, and may be, for example, 8 or more, 10 or more, 12 or more, 14 or more, 15 or more, 16 or more, 8 to 30, 10 to 28, 12 to 26, 14 to 24, 15 to 23, 16 to 22, 8, 9, 10, 12, 14, 15, 16, 17, 18, 20, 22, 24, 26, 28, or 30. Phospholipids containing two fatty acids may contain any combination of fatty acids with the above carbon numbers. In one embodiment, the number of carbon atoms contained in the fatty acid is 14, 15, 16, 17, 18, 20, 22, or 23. In one embodiment of a phospholipid containing two fatty acids, the combination of the carbon atoms of the fatty acids is selected from (14, 18), (16, 16), (15, 18), (16, 18), (17, 18), (18, 18), (18, 20), (18, 22), and (18, 23). In one embodiment, the molecular species of the fatty acid contained in the phospholipid is selected from (14:0), (15:0), (16:0), (16:1), (17:0), (17:1), (18:0), (18:1), (18:2), (18:3), (20:0), (20:1), (22:0), and (23:0). Here, the number before the colon in parentheses indicates the number of carbon atoms in the fatty acid, and the number after the colon indicates the number of double bonds the fatty acid has. For example, (16:1) indicates a fatty acid with 16 carbon atoms and one double bond. In one embodiment, the combination of molecular species of fatty acids contained in the phospholipid containing two fatty acids is selected from (14:0, 18:2), (14:0, 18:1), (16:0, 16:0), (15:0, 18:2), (16:1, 18:2), (16:0, 18:2), (16:0, 18:1), (17:1, 18:2), (17:0, 18:1), (18:3, 18:3), (18:2, 18:3), (18:2, 18:2), (18:1, 18:2), (18:1, 18:1), (18:2, 20:1), (18:2, 20:0), (18:2, 22:0) and (18:2, 23:0).

[0088] In certain embodiments, the phospholipid is selected from the group consisting of LPC(14:0), 2-LPC(16:0), 1-LPC(16:0), LPC(17:0), 2-LPC(18:3), 1-LPC(18:3), LPC(18:2), 2-LPC(18:1), 1-LPC(18:1), LPC(18:0), LPC(20:0), LPC(22:0), PC(14:0, 18:2), PC(14:0, 18:1), PC(16:0, 16:0), PC(15:0, 18:2), The optical axis ratio is selected from PC(16:1, 18:2), PC(16:0, 18:2), PC(16:0, 18:1), PC(17:1, 18:2), PC(17:0, 18:1), PC(18:3, 18:3), PC(18:2, 18:3), PC(18:2, 18:2), PC(18:1, 18:2), PC(18:1, 18:1), PC(18:2, 20:1), PC(18:2, 20:0), PC(18:2, 22:0) and PC(18:2, 23:0). Here, LPC represents lysophosphatidylcholine, 1-LPC represents lysophosphatidylcholine in which a fatty acid has been confirmed to be bound to the 1-position of glycerol, 2-LPC represents lysophosphatidylcholine in which a fatty acid has been confirmed to be bound to the 2-position of glycerol, and PC represents phosphatidylcholine.

[0089] The phospholipids may be purified from living organisms. In exemplary embodiments, the phospholipids may be derived from plants (especially oil-producing plants), such as soybean, rapeseed, sunflower, oil palm, sesame, corn, peanut, olive, cotton, flax, etc., or egg yolk. In particular embodiments, the phospholipids are derived from plants selected from soybean, rapeseed, sunflower, and oil palm.

[0090] Phospholipids may be obtained by purification from living organisms, or commercially available products may be used. Phospholipids can be purified using any known method. Typically, oil is extracted from the raw material, hot water is added to the oil to hydrate the phospholipids, and the gum is recovered, which is then dried and filtered to obtain phospholipids. Commercially available products include Resion (Riken Vitamin Co., Ltd.) （R） P, Resion （R） LP-1, Resimar （R）Examples include SLP-PASTE, SLP-WHITE, SLP-PC35, SLP-PC70, SLP-PI POWDER A, SLP-PASTE LYSO, SLP-WHITE LYSO, and SLP-LPC70 manufactured by Tsuji Oil Mills Co., Ltd. Phospholipid products for food use are preferred. Products containing phospholipids are sometimes called lecithin.

[0091] The oral composition of the present invention may contain one or more phospholipids. For example, the oral composition of the present invention may contain a mixture of two or more of the above phospholipids. Phospholipids purified from organisms often contain multiple molecular species. In certain embodiments, the phospholipids contain a combination of molecular species selected from Table 2 below.

[0092] [Native phospholipids] The oral composition of the present invention contains native phospholipids. Native phospholipids refer to phospholipids contained as a component inherent to the oral composition. Native phospholipids may be derived from the raw materials constituting the oral composition, or may be derived from additives commonly used depending on the type of oral composition. Non-limiting examples of the former include phospholipids derived from coffee beans in coffee drinks, phospholipids derived from soybeans in soy milk drinks, and phospholipids derived from milk in dairy drinks. Non-limiting examples of the latter include phospholipids contained as emulsifiers in ice cream, margarine, confectioneries, and modified milk powder.

[0093] [Heterogeneous Phospholipid] The oral composition of the present invention contains (c) a heterogeneous phospholipid below the taste perception threshold. A heterogeneous phospholipid refers to a type of phospholipid different from the intrinsic phospholipid. A heterogeneous phospholipid can also be a phospholipid other than the intrinsic phospholipid. For example, if there is only one type of intrinsic phospholipid, the heterogeneous phospholipid can be any phospholipid (one or a combination of multiple types) other than the intrinsic phospholipid. If the intrinsic phospholipid is a mixture of multiple phospholipids, the heterogeneous phospholipid can be a phospholipid not included in the intrinsic phospholipids or a combination of phospholipids containing such a phospholipid. For example, if the intrinsic phospholipid consists of a combination of phospholipids A and B, the heterogeneous phospholipid can be a phospholipid C different from phospholipids A and B, or a combination of phospholipid C and any other phospholipid (as long as it contains phospholipid C, it can also be a combination of phospholipids containing phospholipids A and / or B). Furthermore, a type of phospholipid different from the intrinsic phospholipid can be, for example, a phospholipid derived from a material different from the material from which the intrinsic phospholipid is derived (e.g., a living organism, food material, etc.). Specifically, for example, when a coffee beverage contains only phospholipids derived from coffee beans, the heterologous phospholipids are phospholipids other than phospholipids derived from coffee beans (e.g., phospholipids derived from soybeans, rapeseed, sunflower, oil palm, sesame, corn, peanut, olive, cotton, flax, egg yolk, milk, etc.); when a soy milk beverage contains only phospholipids derived from soybeans, the heterologous phospholipids are phospholipids other than phospholipids derived from soybeans (e.g., phospholipids derived from rapeseed, sunflower, oil palm, sesame, corn, peanut, olive, cotton, flax, coffee, egg yolk, milk, etc.); and when a milk beverage contains only phospholipids derived from milk, the heterologous phospholipids are phospholipids other than phospholipids derived from milk (e.g., phospholipids derived from soybeans, rapeseed, sunflower, oil palm, sesame, corn, peanut, olive, cotton, flax, coffee, egg yolk, etc.).

[0094] Native phospholipids and heterologous phospholipids can be distinguished by the presence of specific molecular species or the combination of specific molecular species. For example, as shown in the Examples below, coffee-derived phospholipids can be distinguished from soybean-, rapeseed-, sunflower-, and milk-derived phospholipids by the presence of 2-LPC (18:2), 1-LPC (18:2), or PC (18:0, 18:3), and soybean-derived phospholipids can be distinguished from rapeseed-, sunflower-, coffee-, and milk-derived phospholipids by the presence of 2-LPC (18:3), and milk-derived phospholipids can be distinguished from milk-derived phospholipids by the presence of 2-LPC (18:3). The phospholipids of this plant can be distinguished from those derived from soybean, rapeseed, sunflower, and coffee by the presence of C10:0 fatty acids, LPC(14:0), LPC(16:0), LPC(18:1), PC(14:0, 16:0), PC(14:1, 18:2), PC(15:0, 16:0), PC(15:0, 18:0), PC(16:0, 18:0), or PC(18:0, 18:1). The molecular species of phospholipids can be identified by, but not limited to, LC-MS, for example.

[0095] As used herein, the taste threshold of a phospholipid, a high-intensity sweetener, or the like refers to the taste detection threshold or taste recognition threshold. The taste detection threshold refers to the minimum concentration at which a difference from water can be clearly detected, but the type of taste (e.g., bitterness, sourness, sweetness, etc.) is not necessarily recognizable, and the taste recognition threshold refers to the minimum concentration at which a taste can be recognized (e.g., Eur J Clin Nutr (2004) 58, 629-636). It is also known that the taste recognition threshold is approximately 1.5 to 2 times the taste detection threshold (Yamauchi Yuki et al., "Whole-oral taste testing (first report) - Basic studies and principal component analysis -", ​​Journal of the Oto-Rhino-Laryngological Society of Japan, Vol. 98 (1995) No. 1, pp. 119-129, and Omori Reiko, "Comparison of taste sensitivity between generations", Bulletin of the Faculty of Education, Utsunomiya University, Part 1 (2013) Vol. 63, pp. 201-210).

[0096] In the present invention, it is preferable to use an actual measured value as the taste perception threshold. The taste perception threshold of a certain substance can be determined by a sensory test in which aqueous solutions containing the substance are prepared at multiple concentration levels, and the solutions are tasted in order from the lowest concentration to the highest concentration, and whether or not the taste is perceived is evaluated. The concentration at which a difference from water is detected is the taste detection threshold, and the concentration at which a taste is recognized is the taste perception threshold. For example, for substances for which a theoretical value (literature value) already exists, aqueous solutions at multiple concentration levels near that concentration can be prepared and tested by multiple trained sensory experts. In one embodiment of the present invention, the taste perception threshold refers to the taste perception threshold in pure water. For example, in the case of phospholipids in the oral composition of the present invention, the taste perception threshold in pure water refers to the minimum concentration at which the taste of the phospholipid can be recognized when added to water alone without the addition of sweeteners or other additives. The taste perception threshold of a phospholipid may vary depending on the biological species from which it is derived and the combination of molecular species contained therein, but is typically approximately 10 to approximately 250 μg / mL. By preparing aqueous solutions at multiple concentration levels within this range, sensory testing can be performed efficiently.

[0097] The concentration of the heterologous phospholipid contained in the oral composition of the present invention is not limited, and may be, for example, less than about 250 μg / mL, less than about 240 μg / mL, less than about 230 μg / mL, less than about 220 μg / mL, less than about 210 μg / mL, less than about 200 μg / mL, less than about 190 μg / mL, less than about 180 μg / mL, less than about 170 μg / mL, less than about 160 μg / mL, less than about 150 μg / mL, or less than about Less than 140 μg / mL, less than about 130 μg / mL, less than about 120 μg / mL, less than about 110 μg / mL, less than about 100 μg / mL, less than about 95 μg / mL, less than about 90 μg / mL, less than about 85 μg / mL, less than about 80 μg / mL, less than about 75 μg / mL, less than about 70 μg / mL, less than about 65 μg / mL, less than about 60 μg / mL, less than about 55 μg / mL, less than about 50 μg / mL, Less than 45 μg / mL, less than about 40 μg / mL, less than about 35 μg / mL, less than about 30 μg / mL, less than about 25 μg / mL, less than about 20 μg / mL, less than about 19 μg / mL, less than about 18 μg / mL, less than about 17 μg / mL, less than about 16 μg / mL, less than about 15 μg / mL, less than about 14 μg / mL, less than about 13 μg / mL, less than about 12.5 μg / mL, less than about 12 μg / mL, less than about 11 It may be less than about 10 μg / mL, less than about 9 μg / mL, less than about 8 μg / mL, less than about 7 μg / mL, less than about 6.25 μg / mL, less than about 6 μg / mL, less than about 5 μg / mL, less than about 4 μg / mL, less than about 3.125 μg / mL, less than about 3 μg / mL, less than about 2 μg / mL, less than about 1.6125 μg / mL, less than about 1.5 μg / mL or less than about 1 μg / mL.

[0098] In one embodiment, the concentration of the heterologous phospholipid contained in the oral composition of the present invention may be, but is not limited to, for example, about 1.6125 to about 12.5 μg / mL, about 3.125 to about 12.5 μg / mL, about 3.125 to about 25 μg / mL, about 6.25 to about 25 μg / mL, about 6.25 to about 50 μg / mL, about 12.5 to about 25 μg / mL, about 25 to about 50 μg / mL, about 100 to about 150 μg / mL, or about 100 to about 200 μg / mL.

[0099] [Optional Component] (Sweetener) The oral composition of the present invention may contain a sweetener other than the high-intensity sweetener of component (a). As used herein, "sweetener" refers to any substance or group of substances that induce a sweet taste response. Sweeteners can be classified into sugar-based sweeteners and non-sugar-based sweeteners based on their structural characteristics, and into low-intensity sweeteners and high-intensity sweeteners based on their sweetness. Sweet substances can also be classified into caloric sweeteners and non-caloric sweeteners based on their energy (calories). Furthermore, they can be classified into natural sweeteners and artificial sweeteners based on their method of acquisition.

[0100] Examples of carbohydrate sweeteners include, but are not limited to, starch sugars such as sucrose, lactose, glucose, maltose, starch syrup, isomerized sugar, and fructose; sugar alcohols such as erythritol, sorbitol, mannitol, maltitol, xylitol, and palatinit; palatinose; fructooligosaccharides; and coupling sugars. （R） , galactooligosaccharide, lactoferrin oligosaccharide, raffinose, soybean oligosaccharide, honey, etc. Furthermore, the carbohydrate sweetener includes rare sugars.

[0101] Rare sugars refer to monosaccharides and their derivatives that are scarce in nature. For example, rare sugars include naturally occurring aldoses other than D-glucose, D-galactose, D-mannose, D-ribose, D-xylose, and L-arabinose, naturally occurring ketoses other than D-fructose, and naturally occurring sugar alcohols other than D-sorbitol. Non-limiting examples of rare sugars include ketoses such as D-tagatose, D-sorbose, D-allulose (D-psicose), L-fructose, L-allulose (L-psicose), L-tagatose, and L-sorbose, aldoses such as altrose and D-allose, and sugar alcohols such as xylitol, erythritol, and D-talitol.

[0102] A caloric sweetener typically refers to a sweet substance with an energy content of 4 kcal / g. The energy content of a sweet substance is known, or can be determined by measuring the content by HPLC or the like and multiplying by an energy conversion factor, or by measuring the physical heat of combustion using a calorimeter (e.g., a bomb calorimeter) and correcting the result for digestion and absorption rate or excreted heat. Non-limiting examples of caloric sweeteners include sucrose, lactose, glucose, maltose, starch syrup, isomerized sugar, and fructose.

[0103] Non-caloric sweeteners typically refer to those that are difficult to digest in the body, resulting in less energy intake, and refer to sweet substances with an energy content of less than 2 kcal / g, preferably less than 1 kcal / g, and more preferably less than 0.5 kcal / g. Non-limiting examples of non-caloric sweeteners include non-caloric hexoses such as allulose (psicose) and allose, non-caloric pentoses such as xylose and arabinose, non-caloric tetroses such as erythrose and threose, and non-caloric sugar alcohols such as erythritol and allitol.

[0104] Sweet tastants can also be classified by energy (calorie) level, for example, sweet tastants can be classified as those with an energy content of 4 kcal / g or more and those with an energy content of less than 4 kcal / g. Sweet tastants having less than 4 kcal / g of energy can be further classified into sweet tastants having less than 3 kcal / g of energy, sweet tastants having less than 2.5 kcal / g of energy, sweet tastants having less than 2 kcal / g of energy, sweet tastants having less than 1.5 kcal / g of energy, sweet tastants having less than 1 kcal / g of energy, sweet tastants having less than 0.5 kcal / g of energy, sweet tastants having 1 kcal / g or more and less than 4 kcal / g of energy, sweet tastants having 2 kcal / g or more and less than 4 kcal / g of energy, sweet tastants having 3 kcal / g or more and less than 4 kcal / g of energy, sweet tastants having 2 kcal / g or more and less than 3 kcal / g of energy, sweet tastants having 1 kcal / g or more and less than 2 kcal / g of energy, sweet tastants having 0 kcal / g or more and less than 2 kcal / g of energy, or sweet tastants having 0 kcal / g or more and less than 1 kcal / g of energy, etc. Sweet substances with an energy content of 4 kcal / g or more include sucrose, lactose, glucose, maltose, starch syrup, isomerized sugar, and fructose. Sweet substances with an energy content of 2 kcal / g or more and less than 4 kcal / g include sorbitol, xylitol, D-xylose, D-ribose, D-tagatose, and arabinose. Sweet substances with an energy content of 0 kcal / g or more and less than 2 kcal / g include D-allulose, erythritol, allose, erythrose, threose, and allitol.

[0105] A low-intensity sweetener refers to a compound having a sweetness similar to that of sucrose (for example, less than 5 times, about 0.1 to 2 times, or about 0.5 to 1.5 times that of sucrose). Non-limiting examples of low-intensity sweeteners include sucrose, isomerized sugar, glucose, fructose, lactose, maltose, xylose, lactulose, fructooligosaccharides, maltooligosaccharides, isomaltooligosaccharides, galactooligosaccharides, and coupling sugars. （R）and sugar alcohol low-intensity sweeteners such as maltitol, sorbitol, erythritol, xylitol, lactitol, palatinite, reduced starch saccharification products, etc. Furthermore, low-intensity sweeteners include rare sugars, caloric sweeteners, non-caloric sweeteners, carbohydrate sweeteners, non-carbohydrate sweeteners, natural sweeteners, and artificial sweeteners, so long as their sweetness is within the above range.

[0106] In one embodiment of the present invention, the oral composition contains a low-intensity sweetener. In this embodiment of the present invention, the following oral composition (hereinafter also referred to as oral composition of embodiment A) is provided: (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity X1; (b) an intrinsic phospholipid; (c) 60 mg / 100 mL or less of sodium; (d) a heterologous phospholipid below the taste perception threshold; and (e) a low-intensity sweetener in an amount equivalent to a sweetness intensity X6 (sometimes abbreviated herein as "component (e)"). The oral composition exhibits a sweetness intensity of X2 due to components (a) and (b) and a sweetness intensity of X7 due to components (a) to (e), where 0.1 < X2 + X6 < X7. In one embodiment of the present invention, the oral composition does not contain any sweetener components other than (a) the high-intensity sweetener in an amount equivalent to a sweetness intensity X1 and (e) the low-intensity sweetener in an amount equivalent to a sweetness intensity X6.

[0107] In one aspect of the present invention, the low-intensity sweetener comprises a sweetener selected from hexoses, pentoses, tetroses, polysaccharides whose terminal sugars are aldoses or ketoses, sugar alcohols, and combinations thereof. In another aspect of the present invention, the low-intensity sweetener comprises a sweetener selected from glucose, sucrose, fructose, maltose, oligosaccharides, isomerized sugar, lactose, psicose, allose, tagatose, xylose, ribose, and combinations thereof. In yet another aspect of the present invention, the low-intensity sweetener comprises a sweetener selected from glucose, sucrose, fructose, and combinations thereof.

[0108] X6 in "Sweetness Intensity X6" stands for 0-0.5, 0-1.0, 0-1.5, 0-2.0, 0-2.5, 0-3.0, 0-3.5, 0-4.0, 0-4.5, 0-5.0, 0-5.5, 0-6.0, 0-6.5, 0-7.0, 0-7.5, 0-8.0, 0-8.25, 0-8.5, 0-8. .75, 0-9.0, 0-9.25, 0-9.5, 0-9.75, 0-10.0, 0.05-0.5, 0.05-1.0, 0.05-1.5, 0.05-2.0, 0.05-2.5, 0.05-3.0, 0.05-3.5, 0.05-4.0, 0.05-4.5, 0.05-5. 0, 0.05-5.5, 0.05-6.0, 0.05-6.5, 0.05-7.0, 0.05-7.5, 0.05-8.0, 0.05-8.25, 0.05-8.5, 0.05-8.75, 0.05-9.0, 0.05-9.25, 0.05-9.5, 0.05-9.75, 0. 0.5-10.0, 0.1-0.5, 0.1-1.0, 0.1-1.5, 0.1-2.0, 0.1-2.5, 0.1-3.0, 0.1-3.5, 0.1-4.0, 0.1-4.5, 0.1-5.0, 0.1-5.5, 0.1-6.0, 0.1-6.5, 0.1-7.0, 0.1-7 .5, 0.1-8.0, 0.1-8.25, 0.1-8.5, 0.1-8.75, 0.1-9.0, 0.1-9.25, 0.1-9.5, 0.1-9.75, 0.1-10.0, 0.5-0.5, 0.5-1.0, 0.5-1.5, 0.5-2.0, 0.5-2.5, 0.5-3 0.0, 0.5-3.5, 0.5-4.0, 0.5-4.5, 0.5-5.0, 0.5-5.5, 0.5-6.0, 0.5-6.5, 0.5-7.0, 0.5-7.5, 0.5-8.0, 0.5-8.25, 0.5-8.5, 0.5-8.75, 0.5-9.0, 0.5-9.25 , 0.5-9.5, 0.5-9.75, 0.5-10.0, 1.0-0.5, 1.0-1.0, 1.0-1.5, 1.0-2.0, 1.0-2.5, 1.0-3.0, 1.0-3.5, 1.0-4.0, 1.0-4.5, 1.0-5.0, 1.0-5.5, 1.0-6.0, 1. 0-6.5, 1.0-7.0, 1.0-7.5, 1.0-8.0, 1.0-8.25, 1.0-8.5, 1.0-8.75, 1.0-9.0, 1.0-9.25, 1.0-9.5, 1.0-9.75, 1.0-10.0, 1.5-0.5, 1.5-1.0, 1.5-1.5, 1.5-2.0, 1.5-2.5, 1.5-3.0, 1.5-3.5, 1.5-4.0, 1.5-4.5, 1.5-5.0, 1.5-5.5, 1.5-6.0, 1.5-6.5, 1.5-7.0, 1.5-7.5, 1.5-8.0, 1.5-8.25, 1.5-8.5, 1.5-8.75, 1.5-9.0, 1.5-9.25, 1.5-9.5, 1. 5-9.75, 1.5-10.0, 2.0-0.5, 2.0-1.0, 2.0-1.5, 2.0-2.0, 2.0-2.5, 2.0-3.0, 2.0-3.5, 2.0-4.0, 2.0-4.5, 2.0-5.0, 2.0-5.5, 2.0-6.0, 2.0-6.5, 2.0-7.0, 2.0-7.5, 2.0-8.0, 2.0-8.25, 2. 0-8.5, 2.0-8.75, 2.0-9.0, 2.0-9.25, 2.0-9.5, 2.0-9.75, 2.0-10.0, 2.5-0.5, 2.5-1.0, 2.5-1.5, 2.5-2.0, 2.5-2.5, 2.5-3.0, 2.5-3.5, 2.5-4.0, 2.5-4.5, 2.5-5.0, 2.5-5.5, 2.5-6.0, 2 It may be 0.5 to 6.5, 2.5 to 7.0, 2.5 to 7.5, 2.5 to 8.0, 2.5 to 8.25, 2.5 to 8.5, 2.5 to 8.75, 2.5 to 9.0, 2.5 to 9.25, 2.5 to 9.5, 2.5 to 9.75, 2.5 to 10.0, 0.1 to 5.9, 3.0 to 3.5, 3.0 to 4.0, 3.0 to 4.5, 3.0 to 5.0, or 3.0 to 5.5.

[0109] X6 also supports 0 to 10.5, 0 to 11.0, 0 to 11.5, 0 to 12.0, 0 to 12.5, 0 to 13.0, 0 to 13.5, 0 to 14.0, 0 to 14.5, 0 to 15.0, 0.05 to 10.5, 0.05 to 11.0, 0.05 to 11.5, 0.05 to 12.0, 0.05 to 12.5, 0.05 to 13.0, 0.05 to 13.5, 0.05 to 14.0, 0.05 to 14.5, 0.05 to 15.0, 0.1 to 1 0.5, 0.1-11.0, 0.1-11.5, 0.1-12.0, 0.1-12.5, 0.1-13.0, 0.1-13.5, 0.1-14.0, 0.1-14.5, 0.1-15.0, 0.5-10.5, 0.5-11.0, 0.5-11.5, 0.5-12.0, 0.5-12.5, 0.5-13.0, 0.5-13.5, 0.5-14.0, 0.5-14.5, 0.5-15.0, 1.0-10 .5, 1.0-11.0, 1.0-11.5, 1.0-12.0, 1.0-12.5, 1.0-13.0, 1.0-13.5, 1.0-14.0, 1.0-14.5, 1.0-15.0, 1.5-10.5, 1.5-11.0, 1.5-11.5, 1.5-12.0, 1.5-12.5, 1.5-13.0, 1.5-13.5, 1.5-14.0, 1.5-14.5, 1.5-15.0, 2.0-10. The oral composition of the present invention may have a sweetness intensity of X6 or a sweetness level of 2.5 to 10.5, 2.0 to 11.0, 2.0 to 11.5, 2.0 to 12.0, 2.0 to 12.5, 2.0 to 13.0, 2.0 to 13.5, 2.0 to 14.0, 2.0 to 14.5, 2.0 to 15.0, 2.5 to 10.5, 2.5 to 11.0, 2.5 to 11.5, 2.5 to 12.0, 2.5 to 12.5, 2.5 to 13.0, 2.5 to 13.5, 2.5 to 14.0, 2.5 to 14.5, or 2.5 to 15.0. The term "amount of a low-potency sweetener equivalent to a sweetness intensity of X6" refers to the amount (concentration) of the low-potency sweetener that provides a sweetness of a sweetness intensity of X6 when the low-potency sweetener is dissolved in water at 20°C with a volume equivalent to that of the oral composition of the present invention.

[0110] X7 is not particularly limited as long as it is larger than X2+X6, but may be 4.0 to 20, 4.0 to 15, 4.0 to 12.5, 4.0 to 10, 4.5 to 20, 4.5 to 15, 4.5 to 12.5, 4.5 to 10, 5.0 to 20, 5.0 to 15, 5.0 to 12.5, 5.0 to 10, 5.5 to 20, 5.5 to 15, 5.5 to 12.5, 5.5 to 10, 6.0 to 20, 6.0 to 15, 6.0 to 12.5, 6.0 to 10, 6.5 to 20, 6.5 to 15, 6.5 to 12.5, 6.5 to 10, 7.0 to 20, 7.0 to 15, 7.0 to 12.5, 7.0 8.0 to 20, 8.0 to 20, 8.0 to 15, 8.0 to 12.5, 8.0 to 10, 8.5 to 20, 8.5 to 15, 8.5 to 12.5, 8.0 to 10, 8.5 to 20, 8.5 to 15, 8.5 to 12.5, 8.5 to 10, 9.0 to 20, 9.0 to 15, 9.0 to 12.5, 9.0 to 10, 9.5 to 20, 9.5 to 15, 9.5 to 12.5, 9.5 to 10, 10.0 to 20, 10.0 to 15, 10.0 to 12.5, 10.5 to 20, 10.5 to 15, or 10.5 to 12.5.

[0111] X7 also includes: 4.0-18, 4.0-16, 4.0-15.5, 4.0-14, 4.5-18, 4.5-16, 4.5-15.5, 4.5-14, 5.0-18, 5.0-16, 5.0-15.5, 5.0-14, 5.5-18, 5.5-16, 5.5-15.5, 5.5-14, 6.0-18, 6.0-16, 6.0-15.5, 6.0-14, 6.5-18, 6.5-16, 6.5-15.5, 6.5-14, 7.0-18, 7.0-16, 7.0-15.5, 7.0-14, 7.5-18, It may be 7.5 to 16, 7.5 to 15.5, 7.5 to 14, 7.5 to 9, 7.5 to 8, 8.0 to 18, 8.0 to 18, 8.0 to 16, 8.0 to 15.5, 8.0 to 14, 8.5 to 18, 8.5 to 16, 8.5 to 15.5, 8.5 to 14, 9.0 to 18, 9.0 to 16, 9.0 to 15.5, 9.0 to 14, 9.5 to 18, 9.5 to 16, 9.5 to 15.5, 9.5 to 14, 10.0 to 18, 10.0 to 16, 10.0 to 15.5, 10.5 to 18, 10.5 to 16, or 10.5 to 15.5.

[0112] (Other Components) The oral composition of the present invention may contain, as appropriate, antioxidants (sodium erythorbate, etc.), emulsifiers (sucrose fatty acid esters, sorbitan fatty acid esters, polyglycerin fatty acid esters, etc.), acidulants (phosphoric acid, citric acid, malic acid, etc.), flavorings, etc., as long as the effects of the present invention are not impaired.

[0113] [Exemplary Embodiment of Oral Composition of the Present Invention] In one embodiment of the present invention, the oral composition comprises: (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity X1; (b) an inherent phospholipid; (c) sodium of 60 mg / 100 mL or less, 3 to 60 mg / 100 mL, 4 to 60 mg / 100 mL, or 5 to 50 mg / 100 mL; and (d) a heterologous phospholipid below the taste perception threshold; wherein the components (a) and (b) provide a sweetness of a sweetness intensity X2, and the components (a) to (d) provide a sweetness of a sweetness intensity X3, and 0.1<X2<X3; and the high-intensity sweetener is selected from RebA, RebD, RebM, MogV, Monk Fruit extract, and combinations thereof, preferably RebD, RebM, and combinations thereof; X2 is 0.5 to 9.0, preferably 1.0 to 8.0, and more preferably 2.0 to 6.0. In this embodiment, the amount of the high-intensity sweetener may be about 20 to about 600 ppm, about 30 to about 550 ppm, about 55 to about 490 ppm, about 20 to about 200 ppm, about 100 to about 500 ppm, or about 150 to about 350 ppm.

[0114] In one embodiment of the present invention, the sweetener comprises: (a) about 20 to about 600 ppm of a high-intensity sweetener; (b) an intrinsic phospholipid; (c) sodium at 60 mg / 100 mL or less, 3 to 60 mg / 100 mL, 4 to 60 mg / 100 mL, or 5 to 50 mg / 100 mL; and (d) less than about 250 μg / mL, about 10 to about 250 μg / mL, about 1.6125 to about 12.5 μg / mL, about 3.125 to about 12.5 μg / mL, about 3.125 to about 25 μg / mL, about 6.25 to about 25 μg / mL, about 6.25 to about 50 μg / mL, about 12.5 to about 25 μg / mL, about 25 to about 50 μg / mL, about 100 to about 150 μg / mL, or about 100 to about 200 μg / mL of heterologous phospholipid; An oral composition is provided, wherein the high-intensity sweetener optionally comprises a high-intensity sweetener selected from RebA, RebD, RebM, MogV, monk fruit extract, and combinations thereof, preferably a high-intensity sweetener selected from RebD, RebM, MogV, monk fruit extract, and combinations thereof, more preferably a high-intensity sweetener selected from RebD, RebM, and combinations thereof.

[0115] In one embodiment of the present invention, a coffee soluble fiber composition comprising: (a) about 20 to about 600 ppm of a high-intensity sweetener; (b) inherent phospholipids derived from coffee; (c) sodium at 60 mg / 100 mL or less, 3 to 60 mg / 100 mL, 4 to 60 mg / 100 mL, or 5 to 50 mg / 100 mL; and (d) about 10 to about 250 μg / mL, about 1.6125 to about 12.5 μg / mL, about 3.125 to about 12.5 μg / mL, about 3.125 to about 25 μg / mL, about 6.25 to about 25 μg / mL, about 6.25 to about 50 μg / mL, about 12.5 to about 25 μg / mL, about 25 to about 50 μg / mL, about 100 to about 150 μg / mL, or about 100 to about 200 μg / mL of heterologous phospholipid, e.g., less than about 25 μg / mL, about 3.125 to about 25 μg / mL, or about 6.25 to about 25 μg / mL of soybean-derived phospholipid; A coffee beverage is provided, wherein the high-intensity sweetener is selected from RebA, RebD, RebM, MogV, monk fruit extract, and combinations thereof, preferably selected from RebD, RebM, MogV, monk fruit extract, and combinations thereof, more preferably selected from RebD, RebM, and combinations thereof.

[0116] In one embodiment of the present invention, the sweetener comprises: (a) about 20 to about 600 ppm of a high-intensity sweetener; (b) inherent phospholipids derived from coffee and milk; (c) sodium at 60 mg / 100 mL or less, 3 to 60 mg / 100 mL, 4 to 60 mg / 100 mL, or 5 to 50 mg / 100 mL; and (d) about 10 to about 250 μg / mL, about 1.6125 to about 12.5 μg / mL, about 3.125 to about 12.5 μg / mL, about 3.125 to about 25 μg / mL, about 6.25 to about 25 μg / mL, about 6.25 to about 50 μg / mL, about 12.5 to about 25 μg / mL, about 25 to about 50 μg / mL, about 100 to about 150 μg / mL, or about 100 to about 200 μg / mL of heterologous phospholipid, e.g., less than about 25 μg / mL, about 3.125 to about 25 μg / mL, or about 6.25 to about 25 μg / mL of soybean-derived phospholipid; A coffee beverage with milk is provided, wherein the high-intensity sweetener is selected from RebA, RebD, RebM, MogV, monk fruit extract, and combinations thereof, preferably selected from RebD, RebM, MogV, monk fruit extract, and combinations thereof, more preferably selected from RebD, RebM, and combinations thereof.

[0117] 2. Method for Producing Oral Composition In a second aspect, the present invention provides the following method for producing an oral composition with enhanced sweetness (hereinafter referred to as the "production method of the present invention"): The method for producing the oral composition of the present invention includes: (a) adding a high-intensity sweetener in an amount equivalent to a sweetness intensity X1 to a raw material for the oral composition containing an inherent phospholipid; (b) adding sodium so that the amount of sodium in the composition is 60 mg / 100 mL or less; and (c) adding a different phospholipid below the taste perception threshold.

[0118] The oral composition produced by the method of the present invention is the oral composition of the present invention described above in "1. Oral composition with enhanced sweetness provided by high-intensity sweeteners." Furthermore, the "raw materials" in the method of the present invention may be each material or a mixture of materials necessary for producing the oral composition, and may further include additional components such as preservatives, flavorings, carriers, and fruit juice. Furthermore, the "raw materials" may consist of multiple materials.

[0119] In the method of the present invention, any of the following steps (a) to (c) may be performed first: (a) adding a high-intensity sweetener in an amount equivalent to a sweetness intensity X1; (b) adding sodium so that the amount of sodium in the composition is 60 mg / 100 mL or less; and (c) adding a different phospholipid below the taste perception threshold. Two or more steps may also be performed simultaneously. For example, (a) and (b), (a) and (c), (b) and (c), or (a), (b), and (c) may be performed simultaneously.

[0120] In step (a), an amount of high-intensity sweetener equivalent to sweetness intensity X1 is added to the raw materials. However, it is not necessary to add an amount of high-intensity sweetener equivalent to sweetness intensity X1 all at once; it may be added in several portions.

[0121] In step (b), when sodium is added so that the amount of sodium in the composition is 60 mg / 100 mL or less, the sodium does not need to be added all at once and may be added in several portions. The sodium (or sodium source) added to the raw material in step (b) can be selected from the sodium (or sodium source) described in the above section "1. Oral composition with enhanced sweetness of high-intensity sweeteners."

[0122] When a heterologous phospholipid below the taste perception threshold is added in step (c), it is not necessary to add the heterologous phospholipid below the taste perception threshold all at once, but it may be added in several portions. The heterologous phospholipid added to the raw material in step (c) can be selected from the phospholipids described in the above section "1. Oral composition with enhanced sweetness of high-intensity sweeteners" other than the intrinsic phospholipids.

[0123] Here, "addition" does not only mean the operation of actually adding any one of component (a) a high-intensity sweetener in an amount equivalent to sweetness intensity X1, component (c) sodium of 60 mg / 100 mL or less, and component (d) a heterologous phospholipid below the taste perception threshold to the raw materials, but also means the operation of adjusting the amounts of components (a), (c), and (d) to predetermined amounts in the oral composition finally produced through the manufacturing process of the oral composition of the present invention. For example, if a first raw material contains fruit juice, grains, or extracts thereof, and therefore already contains one or more of components (a), (c), and (d), and a second raw material to be mixed with the first raw material also contains components (a), (c), and (d), and the oral composition of the present invention can be produced by mixing the first and second raw materials, although there is no operation of individually adding components (a), (c), and (d) to the raw materials, in the method of the present invention, steps (a) to (c) are deemed to have been performed as long as the oral composition of the present invention finally produced contains (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity X1, (c) 60 mg / 100 mL or less of sodium, and (d) a heterologous phospholipid below the taste perception threshold.

[0124] The manufacturing method of one embodiment of the present invention (hereinafter also referred to as the manufacturing method of embodiment A) further includes (d) adding a low-intensity sweetener in an amount equivalent to a sweetness intensity of X6. The oral composition of embodiment A can be manufactured by the manufacturing method of embodiment A. Steps (a) to (d) may be performed separately, or two or more steps may be performed simultaneously. For example, (a) and (b), (a) and (c), (a) and (d), (b) and (c), (b) and (d), (c) and (d), (a) and (b) and (c), (a) and (b) and (d), (a) and (c) and (d), (b) and (c) and (d), or (a) and (b) and (c) and (d) may be performed simultaneously.

[0125] In the method of the present invention, the "oral composition," "sweetness intensity X1," "high-intensity sweetener," "sweetness intensity X2," amount of sodium, form of sodium in the oral composition, "phospholipid," "sweetness intensity X3," "optional ingredient," "low-intensity sweetener," "sweetness intensity X5," "sweetness intensity X6," "other ingredients," and energy are the same as defined above in the section on oral composition, and the numerical values ​​thereof are the same as those described above in the section on oral composition.

[0126] 3. Method for Enhancing Sweetness of Oral Composition In its third aspect, the present invention provides a method for enhancing the sweetness of an oral composition (hereinafter referred to as the "sweetness enhancing method of the present invention"). One aspect of the sweetness enhancing method of the present invention relates to a method for enhancing the sweetness of an oral composition imparted by a high-intensity sweetener, the method comprising, in preparing an oral composition containing an intrinsic phospholipid, (a) adding a high-intensity sweetener at or above the taste perception threshold, (b) adding sodium so that the amount of sodium in the composition is 60 mg / 100 mL or less, and (c) adding a different phospholipid below the taste perception threshold. Another aspect of the sweetness enhancing method of the present invention relates to a method for enhancing the sweetness of an oral composition, the method comprising adding 60 mg / 100 mL or less of sodium and a different phospholipid below the taste perception threshold to an oral composition containing a high-intensity sweetener at or above the taste perception threshold and an intrinsic phospholipid.

[0127] The sweetness enhancement method of the present invention enhances the sweetness of an oral composition containing an intrinsic phospholipid, thereby providing an oral composition that exhibits a sweetness intensity greater than that obtained when a high-intensity sweetener (a') above the taste perception threshold is simply added to the oral composition. Specifically, sodium and a different phospholipid are added simultaneously or separately to an oral composition containing an intrinsic phospholipid and a high-intensity sweetener above the taste perception threshold, so that the oral composition contains 60 mg / 100 mL or less of sodium and a different phospholipid below the taste perception threshold after the addition. This provides the oral composition with a sweetness that exceeds that obtained when a high-intensity sweetener above the taste perception threshold is added alone. The high-intensity sweetener does not need to be present in the oral composition before the addition of sodium and the different phospholipid; it may be added to the oral composition simultaneously with sodium and / or the different phospholipid, or after the addition of sodium and / or the different phospholipid. The amount of sodium (or sodium source) to be added can be selected from the amounts described in the above section "1. Oral compositions having an enhanced sweetness imparted by high-intensity sweeteners." The type and amount of different phospholipid to be added can be selected so as to achieve the type and content of different phospholipid in the oral composition described in the above section "1. Oral compositions having an enhanced sweetness imparted by high-intensity sweeteners."

[0128] In another embodiment of the sweetness enhancing method of the present invention, the method may further include adding (e') a low-intensity sweetener having a sweetness equal to or higher than the taste perception threshold. The sweetness enhancing method of this embodiment enhances the sweetness of the oral composition, thereby providing an oral composition that exhibits a sweetness that exceeds the sweetness intensity achieved by simply adding component (a') a high-intensity sweetener having a sweetness equal to or higher than the taste perception threshold and component (e') a low-intensity sweetener having a sweetness equal to or higher than the taste perception threshold to the oral composition. Specifically, sodium (or a sodium source) and a different phospholipid are added simultaneously or separately to an oral composition containing a specific phospholipid, a high-intensity sweetener above the taste perception threshold, and a low-intensity sweetener, so that the oral composition contains 60 mg / 100 mL or less, 3 to 60 mg / 100 mL, 4 to 60 mg / 100 mL, or 5 to 50 mg / 100 mL of sodium and a different phospholipid below the taste perception threshold after the addition, thereby imparting to the oral composition a sweetness that exceeds the sweetness intensity achieved when only a high-intensity sweetener above the taste perception threshold and a low-intensity sweetener are added.

[0129] In yet another aspect of the sweetness enhancement method of the present invention, there is provided a method for enhancing the sweetness of an oral composition, characterized by adding (b) a heterologous phospholipid below the taste perception threshold, (c) 60 mg / 100 mL or less of sodium, and (d') a low-intensity sweetener above the taste perception threshold to an oral composition containing a specific phospholipid. According to this enhancement method, the sweetness of the oral composition can be enhanced, thereby providing an oral composition that exhibits a sweetness that exceeds the sweetness intensity achieved when component (d') is simply added to the oral composition. Specifically, sodium (or a sodium source) and a different phospholipid are added simultaneously or separately to an oral composition containing a specific phospholipid and a low-intensity sweetener above the taste perception threshold, so that the oral composition contains 60 mg / 100 mL or less, 3 to 60 mg / 100 mL, 4 to 60 mg / 100 mL, or 5 to 50 mg / 100 mL of sodium and a different phospholipid below the taste perception threshold after the addition. This provides the oral composition with a sweetness intensity that exceeds that achieved by adding only a low-intensity sweetener above the taste perception threshold. In this embodiment, the amount of sodium (or a sodium source) added can be selected from the amounts described in "1. Oral Compositions with Enhanced Sweetness Provided by High-Intensity Sweeteners" above. The type and amount of the different phospholipid added can be selected to correspond to the type and content of the different phospholipid in the oral composition described in "1. Oral Compositions with Enhanced Sweetness Provided by High-Intensity Sweeteners" above.

[0130] In one embodiment of the present invention, 60 mg / 100 mL or less of sodium and a phospholipid below the taste perception threshold are added to an oral composition containing a high-intensity sweetener in an amount equivalent to a sweetness intensity of X1 and / or a low-intensity sweetener in an amount equivalent to a sweetness intensity of X6. In another embodiment of the present invention, the amount of sodium added is such that the sodium content in the oral composition is 60 mg / 100 mL or less, 3 to 60 mg / 100 mL, 4 to 60 mg / 100 mL, or 5 to 50 mg / 100 mL. In other embodiments, the amount of sodium is such that the amount of sodium in the oral composition is 0.1-60 mg / 100 mL, 0.1-55 mg / 100 mL, 0.1-50 mg / 100 mL, 0.1-45 mg / 100 mL, 0.1-40 mg / 100 mL, 0.1-35 mg / 100 mL, 0.1-30 mg / 100 mL, 0.1-25 mg / 100 mL, 0.1-20 mg / 100 mL, 0.1-19 mg / 100 mL, 0.1-18 mg / 100 mL, 0. 1-17mg / 100mL, 0.1-16mg / 100mL, 0.1-15mg / 100mL, 0.1-14mg / 100mL, 0.1-13mg / 100mL, 0.1-12mg / 100mL, 0.1-11mg / 100 mL, 0.1-10mg / 100mL, 1-60mg / 100mL, 1-55mg / 100mL, 1-50mg / 100mL, 1-45mg / 100mL, 1-40mg / 100mL, 1-35mg / 100mL, 1-30 mg / 100mL, 1-25mg / 100mL, 1-20mg / 100mL, 1-19mg / 100mL, 1-18mg / 100mL, 1-17mg / 100mL, 1-16mg / 100mL, 1-15mg / 100mL , 1-14mg / 100mL, 1-13mg / 100mL, 1-12mg / 100mL, 1-11mg / 100mL, 1-10mg / 100mL, 5-60mg / 100mL, 5-55mg / 100mL, 5-50mg / 1 5-18 mg / 100mL, 5-17mg / 100mL, 5-16mg / 100mL, 5-15mg / 100mL, 5-14mg / 100mL, 5-13mg / 100mL, 5-12mg / 100mL, 5-11mg / 100mL,5~10mg / 100mL、7~60mg / 100mL、7~55mg / 100mL、7~50mg / 100mL、7~45mg / 100mL、7~40mg / 100mL、7~35mg / 100mL、7~30mg / 100mL、7~25mg / 100mL、7~20mg / 100mL、7~19mg / 100mL、7~18mg / 100mL、7~17mg / 100mL、7~16mg / 100mL、7~15mg / 100mL、10~60mg / 100mL、10~55mg / 100mL、10~50mg / 100mL、10~45mg / 100mL、10~40mg / 100mL、10~35mg / 100mL、10~30mg / 100mL、10~25mg / 100mL、10~20mg / 100mL、10~19mg / 100mL、10~18mg / 100mL、10~17mg / 100mL、10~16mg / 100mL、10~15mg / 100mL、15~60mg / 100mL、15~55mg / 100mL、15~50mg / 100mL、15~45mg / 100mL、15~40mg / 100mL、15~35mg / 100mL、15~30mg / 100mL、15~25mg / 100mL、15~20mg / 100mL、20~60mg / 100mL、20~55mg / 100mL、20~50mg / 100mL、20~45mg / 100mL、20~40mg / 100mL、20~35mg / 100mL、20~30mg / 100mL、20~25mg / 100mL、25~60mg / 100mL、25~55mg / 100mL、25~50mg / 100mL、25~45mg / 100mL、25~40mg / 100mL、25~35mg / 100mL、25~30mg / 100mL、30~60mg / 100mL、30~55mg / 100mL、30~50mg / 100mL、30~45mg / 100mL、30~40mg / 100mL、30~35mg / 100mL、35~60mg / 100mL、35~55mg / 100mL、35~50mg / 100mL、35~45mg / 100mL、35~40mg / 100mL、40~60mg / 100mL、40~55mg / 100mL、40~50mg / 100mL、40~45mg / 100mL、45~60mg / 100mL、45~55mg / 100mL、45~50mg / 100mL、50~60mg / 100mL、The range may be 50 to 55 mg / 100 mL or 55 to 60 mg / 100 mL.

[0131] In one embodiment of the present invention, the amount of the heterologous phospholipid added is such that the amount of phospholipid in the oral composition is less than about 250 μg / mL, less than about 240 μg / mL, less than about 230 μg / mL, less than about 220 μg / mL, less than about 210 μg / mL, less than about 200 μg / mL, less than about 190 μg / mL, less than about 180 μg / mL, less than about 170 μg / mL, less than about 160 μg / mL, less than about 150 μg / mL, less than about 140 μg / mL, less than about 130 μg / mL, or less than about 120 μg / mL. less than about 110 μg / mL, less than about 100 μg / mL, less than about 95 μg / mL, less than about 90 μg / mL, less than about 85 μg / mL, less than about 80 μg / mL, less than about 75 μg / mL, less than about 70 μg / mL, less than about 65 μg / mL, less than about 60 μg / mL, less than about 55 μg / mL, less than about 50 μg / mL, less than about 45 μg / mL, less than about 40 μg / mL, less than about 35 μg / mL, less than about 30 μg / mL, less than about 25 μg / mL, less than about 20 μg / mL, less than about 19 μg / mL, less than about 18 μg / mL, less than about 17 μg / mL, less than about 16 μg / mL, less than about 15 μg / mL, less than about 14 μg / mL, less than about 13 μg / mL, less than about 12.5 μg / mL, less than about 12 μg / mL, less than about 11 μg / mL, less than about 10 μg / mL, less than about 9 μg / mL, less than about 8 μg / mL, less than about 7 μg / mL, less than about 6.25 μg / mL, less than about 6 μg / mL, less than about 5 μg / mL, less than about 4 μg / mL, less than about 3.125 μg / mL, less than about 3 The amount may be less than about 2 μg / mL, less than about 1.6125 μg / mL, less than about 1.5 μg / mL, less than about 1 μg / mL, about 1.6125 to about 12.5 μg / mL, about 3.125 to about 12.5 μg / mL, about 3.125 to about 25 μg / mL, about 6.25 to about 25 μg / mL, about 6.25 to about 50 μg / mL, about 12.5 to about 25 μg / mL, about 25 to about 50 μg / mL, about 100 to about 150 μg / mL, or about 100 to about 200 μg / mL.

[0132] In the sweetness enhancement method of the present invention, the definitions of "oral composition," "sweetness intensity X1," "high-intensity sweetener," "sweetness intensity X2," the amount of sodium, the form of sodium in the oral composition, "phospholipid," "sweetness intensity X3," "optional ingredient," "low-intensity sweetener," "sweetness intensity X5," "sweetness intensity X6," "other ingredients," and energy are the same as those described in the section on oral composition above, and the numerical values ​​thereof are the same as those described in the section on oral composition above.

[0133] 4. Method for Enhancing the Texture of an Oral Composition In its fourth aspect, the present invention provides a method for enhancing the texture of an oral composition containing an intrinsic phospholipid (hereinafter referred to as the "texture-enhancing method of the present invention"). One aspect of the texture-enhancing method of the present invention relates to a method for enhancing the texture of an oral composition imparted by a high-intensity sweetener, comprising, in preparing an oral composition containing an intrinsic phospholipid, (a) adding a high-intensity sweetener at or above the taste perception threshold, (b) adding sodium so that the amount of sodium in the composition is 60 mg / 100 mL, and (c) adding a different phospholipid below the taste perception threshold. Another aspect of the texture-enhancing method of the present invention relates to a method for enhancing the texture of an oral composition comprising an intrinsic phospholipid and a high-intensity sweetener at or above the taste perception threshold, comprising adding sodium at or below 60 mg / 100 mL and a different phospholipid below the taste perception threshold.

[0134] The texture-enhancing method of the present invention can enhance the texture of an oral composition, thereby providing an oral composition that exhibits a texture superior to that obtained when a high-intensity sweetener (a') above the taste perception threshold is simply added to the oral composition. Specifically, sodium and a different phospholipid are added simultaneously or separately to an oral composition containing an intrinsic phospholipid and a high-intensity sweetener above the taste perception threshold, so that the oral composition contains 60 mg / 100 mL or less of sodium and a different phospholipid below the taste perception threshold after the addition. This enhances the texture of the oral composition compared to the texture obtained when a high-intensity sweetener above the taste perception threshold is added alone. The amount of sodium (or sodium source) added can be selected from the amounts described in "1. Oral Compositions with Enhanced Sweetness of High-Intensity Sweeteners" above. Furthermore, the type and amount of the heterologous phospholipid to be added can be selected so as to correspond to the type and content of the heterologous phospholipid in the oral composition described in the above section "1. Oral composition with enhanced sweetness of high-intensity sweeteners."

[0135] In the texture enhancement method of the present invention, the definitions of the "oral composition," "high-intensity sweetener," the amount of sodium, the form of sodium in the oral composition, "phospholipids," "texture," etc. are the same as those described in the section on oral composition above, and the numerical values ​​thereof are the same as those described in the section on oral composition above.

[0136] 5. Concentrate for Providing an Oral Composition In its fifth aspect, the present invention provides a concentrate for providing the following oral composition (hereinafter referred to as the "enhancing method of the present invention"): The oral composition comprises: (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity X1, (b) an inherent phospholipid, (c) 60 mg / 100 mL or less of sodium, and (d) a heterologous phospholipid below the taste perception threshold, wherein the components (a) and (b) provide a sweetness of a sweetness intensity X2, and the components (a) to (d) provide a sweetness of a sweetness intensity X3, and 0.1 < X2 < X3.

[0137] The concentrate of the present invention can be diluted at any ratio to provide an oral composition. The "oral composition" is the same as that described in "1. Oral composition having enhanced sweetness provided by a high-intensity sweetener." For example, the concentrate of the present invention can be used as a syrup or concentrate in beverages, etc. In this case, it can be diluted 2-fold, 3-fold, 4-fold, 5-fold, 6-fold, 7-fold, 8-fold, 9-fold, or 10-fold before use. Furthermore, the concentrate of the present invention is preferred in terms of storage and transportability due to its concentration. The concentrate of the present invention may be solid or liquid. The concentrate of the present invention is a 2- to 10-fold concentrate of the oral composition of the present invention, preferably a 3- to 9-fold concentrate, more preferably a 4- to 8-fold concentrate, and even more preferably a 5- to 7-fold concentrate.

[0138] A concentrate according to one embodiment of the present invention is a 5-fold concentrate of the oral composition of the present invention, and comprises: (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity X1a; (b) an inherent phospholipid in an amount five times the amount in the oral composition; (c) 300 mg / 100 mL or less of sodium; and (d) a heterologous phospholipid less than five times the taste perception threshold; wherein the components (a) and (b) provide a sweetness with a sweetness intensity X2a, and the components (a) to (d) provide a sweetness with a sweetness intensity X3a, and the sweetness intensity is 0.5 < X2a < X3a < 100, preferably 1.0 < X2a < X3a < 50, and more preferably 2.0 < X2a < X3a < 25.

[0139] A concentrate according to another embodiment of the present invention is a 10-fold concentrate of the oral composition of the present invention, and comprises: (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity of X1b; (b) an inherent phospholipid in an amount 10 times that of the oral composition; (c) 600 mg / 100 mL or less of sodium; and (d) a heterologous phospholipid less than 10 times the taste perception threshold; wherein the components (a) and (b) provide a sweetness with a sweetness intensity of X2b, and the components (a) to (d) provide a sweetness with a sweetness intensity of X3b, and the range of X2b<X3b<200 is preferably 2.0<X2b<X3b<100, and more preferably 4.0<X2b<X3b<50.

[0140] 6. Oral Composition with Enhanced Texture In its sixth aspect, the present invention provides the following oral composition (hereinafter sometimes referred to as "Oral Composition A of the Present Invention"). The oral composition comprises: (a) a high-intensity sweetener at or above the taste perception threshold; (b) an intrinsic phospholipid; (c) 60 mg / 100 mL or less of sodium; and (d) a heterologous phospholipid below the taste perception threshold, wherein the texture is enhanced by components (c) to (d). In Oral Composition A of the present invention, the "oral composition," "high-intensity sweetener," amount of sodium, form of sodium in the oral composition, "phospholipid," "taste perception threshold," "low-intensity sweetener," "texture," "other components," and energy are defined as described above in the section on oral composition, and the numerical values ​​described above in the section on oral composition apply directly.

[0141] 7. Alternative Use of Lipids Other Than Phospholipids In another embodiment of the present invention, the oral composition may contain, as component (d'), a lipid other than a phospholipid below the taste perception threshold, instead of component (d), a heterologous phospholipid below the taste perception threshold. Examples of such lipids include lipids containing fatty acids having 8 to 22 carbon atoms, such as triglycerides (particularly triglycerides containing fatty acids having 8 and 10 carbon atoms, e.g., Acta M-1), and oils and fats derived from hardened coconut oil (e.g., Emma Fat Co-7). These lipids can also provide a sweetness-enhancing effect. The alternative use of lipids other than heterologous phospholipids is also applicable to the production method, sweetness enhancement method, texture enhancement method, and concentrate of the present invention.

[0142] As used herein, the term "about" means that the subject is within a range of ±25%, ±10%, ±5%, ±3%, ±2%, or ±1% of the numerical value following "about." For example, "about 10" means a range of 7.5 to 12.5. As used herein, "mM" means molar concentration, and is 1 x 10 －3 It means mol / L.

[0143] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0144] Example 1: Evaluation of sweetness enhancement by the addition of sodium and phospholipids (1) To evaluate the sweetness enhancement effect of adding lipids and sodium to sweetened beverages, a sensory evaluation was performed on beverages containing various lipid ingredients listed in Table 3. A control beverage (Control) was prepared by dissolving 1 wt.% sucrose (manufactured by Taiheiyo Sugar Corporation (same in the following examples), sweetness intensity 1), 3.5 wt.% glucose (manufactured by Showa Sangyo Co., Ltd. (same in the following examples), sweetness intensity approximately 2.3), 208 ppm rebaudioside D (RebD) (purity 95% or higher (same in the following examples), sweetness intensity approximately 4.7), and 5 mM sodium gluconate (purity 98% or higher (same in the following examples), sodium content 11.5 mg / 100 mL) in pure water. Various lipid ingredients listed in Table 3 were added to this beverage at concentrations below the taste perception threshold to prepare test beverages. The taste perception threshold of each lipid ingredient was determined in advance by sensory testing. The sweetness intensity of these test beverages was compared with that of a control beverage via sensory analysis to verify the sweetness enhancement effect of lipids. Sensory-trained panelists (4-8 people) conducted the evaluations using a three-choice method: "test beverage is sweeter," "control beverage is sweeter," or "same sweetness." The breakdown and percentage of evaluators who perceived the sweetness to be increased compared to the control beverage are shown in the results column of Table 4. For example, if four out of seven people evaluated a test beverage and perceived its sweetness to be increased, the breakdown column shows "4 / 7" and the percentage column shows 57. It should be noted that sodium enhances the sweetness of sweetened beverages, as known from WO 2018 / 225817. Therefore, the evaluation of increased sweetness in this experiment indicates that the sweetness of the sweetener, already increased by sodium, was further enhanced by lipids.

[0145]

[0146]

[0147] [Example 2] Study of molecular species contained in lipid material The molecular species of free fatty acids, LPC, and PC contained in lipid material were analyzed. (1) Free fatty acid analysis (i) Preparation of standard solutions Standard stock solutions were prepared by dissolving the fatty acid standard reagents shown in Table 5 in solvents (methanol, acetone, and chloroform). The standard stock solutions were mixed and diluted appropriately with methanol to prepare standard solutions with concentrations of each fatty acid ranging from 10 ng / mL to 5000 ng / mL. At this time, the standard solutions contained an internal standard (fatty acid - 18 O2 (67 species, manufactured by the Chemicals Evaluation and Research Institute, Japan (CERI)) was added to the standard solution to a concentration of 100 ng / mL.

[0148] (ii) Preparation of lipid extracts Approximately 50 mg of each lipid material used in Example 2 shown in Table 6 was added to 1 mL of methanol / chloroform (1 / 1 v / v), subjected to ultrasonic extraction, and then shaken for 5 minutes in a multishaker and centrifuged in a micro high-speed refrigerated centrifuge (MX-207, manufactured by Tomy Seiko Co., Ltd.) to prepare lipid extracts. A blank run was also performed.

[0149] (iii) Preparation and analysis of analytical samples The lipid extract obtained in (ii) above was diluted appropriately with methanol to prepare analytical samples. 18 The free fatty acid composition of the resulting analytical sample was analyzed under the analytical conditions shown in Table 7.

[0150] The analysis software Xcalibur ver.2.1.0 (Thermo Fisher Scientific) was used to detect the peaks. The chromatograms for the ions of the target fatty acids were output with a mass error of 10 ppm. The area values ​​of the detected peaks were calculated using the internal standard (fatty acid- 18 The ratio was calculated by dividing the peak area value of the standard solution by the peak area value of the free fatty acid (O2). A calibration curve was created from the peak area ratio of the standard solution and its concentration, and the free fatty acid concentration in the sample was calculated using the calibration curve and the peak area ratio of the sample. The lower limit of quantitation was calculated using the sample volume, final liquid volume, etc. from the lowest concentration at which the signal-to-noise ratio (S / N) exceeded 10 during standard solution analysis.

[0151] (iv) Analysis Results The concentrations of free fatty acids detected in each sample are shown in Table 8 and Figure 1.

[0152] (2) Analysis of LPC and PC (i) Preparation and Analysis of Analytical Samples Analytical samples were prepared by adding 500 ng / mL of phosphatidylcholine 16:0 D31-18:1 (Avanti Polar Lipids) in methanol to 2 μL of the lipid extract obtained in (1)(ii) above. Additionally, 10 μL aliquots of each prepared analytical sample were mixed to prepare QC samples. The LPC and PC compositions of the obtained analytical samples were analyzed under the analytical conditions shown in Table 9.

[0153] Lipid Search Ver. 4.2 (Mitsui Knowledge Industry) analysis software was used to estimate lipid molecular species and align the measured samples. Peak picking, lipid molecular species estimation, and alignment were performed under the conditions listed in Tables 10 and 11. Of the peaks estimated to be derived from LPC and PC, only those peaks that met all of the conditions listed in Table 12 were used. In addition, the area values ​​of the detected peaks in each sample were corrected using the peak area value of the internal standard, phosphatidylcholine 16:0 D31-18:1, using the following calculation formula. [NMArea]: Corrected peak area value for each sample [MainArea]: Peak area value for each sample [MainArea IS]: Peak area value of phosphatidylcholine 16:0 D31-18:1 in each sample [MainArea IS,Min]: Minimum peak area value of phosphatidylcholine 16:0 D31-18:1 in all samples

[0154]

[0155]

[0156]

[0157] (ii) Analysis results Among the LPCs and PCs detected in each sample, the molecular species that met the adoption criteria are shown in Tables 13 and 14. In addition, the normalized peak area values ​​of each molecular species in each sample are shown in Figures 2 and 3.

[0158]

[0159] [Example 3] Study of molecular species contained in phospholipids specific to foods The molecular species of free fatty acids, LPC, and PC specific to foods were analyzed. (1) Free fatty acid analysis (i) Preparation of standard solutions Standard stock solutions were prepared by dissolving the fatty acid standard reagents shown in Table 5 above in solvents (methanol, acetone, and chloroform). The standard stock solutions were mixed and diluted appropriately with methanol to prepare standard solutions with concentrations of each fatty acid ranging from 10 ng / mL to 2500 ng / mL. At this time, the standard solutions contained an internal standard (fatty acid - 18 O2 (67 species, manufactured by the Chemicals Evaluation and Research Institute, Japan (CERI)) was added to the standard solution to a concentration of 200 ng / mL.

[0160] (ii) Preparation of Lipid Extract 400 μL and 200 μL of coffee extract (a mixture of coffee extract and pH adjuster, caffeine content: 40 mg / 100 mL, sodium content: 17.7 mg / 100 g, the same applies in the following examples) were freeze-dried, followed by the addition of 0.5 mL of methanol and ultrasonic extraction. The mixture was then shaken for 5 minutes in a multishaker. 0.5 mL of chloroform was then added, followed by ultrasonic extraction. The mixture was then shaken for 5 minutes in a multishaker, and centrifuged in a high-speed micro refrigerated centrifuge (MX-207, Tomy Seiko Co., Ltd.). The supernatant was then separated to prepare a lipid extract. A blank run was also performed. Approximately 50 mg and approximately 10 mg of skim milk powder (Yotsuba Dairy Products Co., Ltd., the same applies in the following examples) were each added with 0.5 mL of methanol, subjected to ultrasonic extraction, and then shaken for 5 minutes in a multishaker. An additional 0.5 mL of chloroform was added, followed by ultrasonic extraction, and the mixture was shaken for 5 minutes using a multishaker. The mixture was then centrifuged using a high-speed micro centrifuge (MX-207, Tomy Seiko Co., Ltd.), and the supernatant was collected to prepare a lipid extract. A blank was also run.

[0161] (iii) Preparation and analysis of analytical samples The lipid extract obtained in (ii) above was dried and then redissolved in methanol to prepare analytical samples. 18 The free fatty acid composition of the resulting analytical sample was analyzed under the analytical conditions shown in Table 7.

[0162] The analysis software MRMPROBS ver.2.60 (RIKEN) was used to detect the peaks. The chromatograms for the ions of the fatty acids being analyzed were output with a mass error of 10 ppm. The area values ​​of the detected peaks were calculated using the internal standard (fatty acid- 18 The ratio was calculated by dividing the peak area value of the standard solution by the peak area value of the free fatty acid (O2). A calibration curve was created from the peak area ratio of the standard solution and its concentration, and the free fatty acid concentration in the sample was calculated using the calibration curve and the peak area ratio of the sample. The lower limit of quantitation was calculated using the sample volume, final liquid volume, etc. from the lowest concentration at which the signal-to-noise ratio (S / N) exceeded 10 during standard solution analysis.

[0163] (iv) Analysis Results The concentrations of free fatty acids detected in each sample are shown in Tables 15 and 16.

[0164]

[0165] (2) Analysis of LPC and PC (i) Preparation and Analysis of Analytical Samples The lipid extract obtained in (1)(ii) above was dried and then a known amount of phosphatidylcholine 16:0 D31-18:1 (Avanti Polar Lipids) was added to prepare an analytical sample. The LPC and PC compositions of the obtained analytical sample were analyzed under the analytical conditions shown in Table 9.

[0166] Lipid Search Ver. 4.2 (Mitsui Knowledge Industry) analysis software was used to estimate lipid molecular species and align the measured samples. Peak picking, lipid molecular species estimation, and alignment were performed under the conditions listed in Tables 10 and 11. Of the peaks estimated to be derived from LPC and PC, only those peaks that met all of the conditions listed in Table 17 were used. In addition, the area values ​​of the detected peaks in each sample were corrected using the peak area value of the internal standard, phosphatidylcholine 16:0 D31-18:1, using the following calculation formula. [NMArea]: Corrected peak area value in each sample [MainArea]: Peak area value in each sample [MainArea IS]: Peak area value of phosphatidylcholine 16:0 D31-18:1 in each sample [MainArea IS,Min]: Minimum peak area value of phosphatidylcholine 16:0 D31-18:1 among all samples [Concentration ratio]: Concentration ratio of sample [Sample weight]: Sample mass (mg)

[0167]

[0168] (ii) Analysis results The molecular species of LPC and PC detected in each sample are shown in Tables 18 and 19.

[0169]

[0170] Example 4: Measurement of taste perception threshold of phospholipids Aqueous solutions were prepared for phospholipids derived from soybean, oil palm, rapeseed and sunflower at the concentrations shown in Table 20 below. SLP-White (material I in Example 2) was used as the soybean-derived phospholipid, Emmafat PA(N) (material C in Example 2) was used as the oil palm-derived phospholipid, rapeseed-derived paste-like lecithin (material A in Example 2) was used as the rapeseed-derived phospholipid, and sunflower-derived powdered lecithin (material B in Example 2) was used as the sunflower-derived phospholipid (the same applies to Examples 5 to 10). Each sample contained only water and phospholipids. These samples were evaluated by a panel of 6 to 8 people who had received sensory training, using the following criteria. Evaluation criteria ◎: No taste other than water can be detected ○: Different from water, but the taste cannot be identified △: A taste can be detected ×: A very strong taste can be detected

[0171] The evaluation results are shown in Table 20 below.

[0172] Based on the above results, the total number of people who received ◎ and 〇 was compared with the total number of people who received △ and ×, and the concentration at which the latter was given to more than half of the total people was set as the upper limit of the taste perception threshold, and the concentration one level lower than that was set as the lower limit of the taste perception threshold. Based on this, the taste perception thresholds of phospholipids derived from soybean, oil palm, rapeseed, and sunflower were determined to be 12.5-25μg / mL, 100-150μg / mL, 25-50μg / mL, and 12.5-25μg / mL, respectively.

[0173] Example 5: Evaluation of the sweetness-enhancing effect of sodium and phospholipid addition (2) A control beverage (Control) was prepared by dissolving 1 w / v% sucrose, 3.5 w / v% glucose, and 208 ppm RebD in pure water. Test beverage 1 was prepared by adding phospholipids at the concentrations shown in Table 21 to the control beverage. Test beverage 2 was prepared by further adding 5 mM sodium gluconate to Test beverage 1. The sweetness-enhancing effect was verified by comparing the sweetness intensity of Test beverage 1 with that of the control beverage, and the sweetness intensity of Test beverage 2 with that of Test beverage 1, respectively, by sensory analysis. Evaluations were conducted by a panel of 6-12 sensory-trained individuals using a three-choice forced-choice test with the following options: "sweeter than the control," "sweeter than the control," or "same sweetness as the control." Among those who evaluated, the breakdown and percentage of those who felt that Test Drink 1 was sweeter than the control drink are shown in the results column of Table 21, and the breakdown and percentage of those who felt that Test Drink 2 was sweeter than Test Drink 1 are shown in the results column of Table 22.

[0174]

[0175]

[0176] Example 6: Evaluation of the sweetness-enhancing effect of sodium and phospholipid addition (3) 1 w / v% sucrose, 3.5 w / v% glucose, and 208 ppm MogV (purity 95% or more (same in the following examples), sweetness intensity approximately 5.6) dissolved in pure water was used as a control beverage (Control, sweetness intensity approximately 8.9). 6.25 μg / mL soybean-derived phospholipid was added to the control beverage to create Test Beverage 1, and 5 mM sodium gluconate was added to Test Beverage 1 to create Test Beverage 2. The sweetness-enhancing effect was verified by comparing the sweetness intensity of Test Beverage 1 with that of the control beverage, and the sweetness intensity of Test Beverage 2 with that of Test Beverage 1, respectively, by sensory analysis. Evaluation was conducted by a panel of seven sensory-trained individuals using a three-choice forced choice method: "sweeter than the control," "sweeter than the control," or "same sweetness as the control." The breakdown and percentage of those who evaluated the test beverages who felt that the sweetness of test beverage 1 was increased compared to the control beverage and those who felt that the sweetness of test beverage 2 was increased compared to test beverage 1 are shown in the results column of Table 23.

[0177] Example 7: Evaluation of Texture Enhancement Effect by Addition of Sodium and Phospholipids (1) Using the control beverage and test beverage 2 prepared in Example 5, the texture of test beverage 2 was evaluated based on the evaluation criteria of "Mouthfeel," "Thickness / Body," and "Mildness." For each evaluation criteria, a score of 0 was assigned for no difference from the control beverage, and scores were assigned in increments of 0.5 from -3 to 3. A score closer to 3 was assigned for a more syrupy, thicker, or smoother mouthfeel than the control beverage. A score closer to -3 was assigned for a slower sweetness onset, a watery mouthfeel, a lack of thickness / body, or a lack of mildness. A score closer to 0 indicated a closer match to the control beverage. Evaluations were conducted by a panel of 6-10 individuals trained in sensory evaluation. The results are shown in Figure 4 and Table 24. The area ratios in Table 24 show the area ratios of the radar chart when the control beverage is set to 1.

[0178] Example 8 Evaluation of Texture Enhancement Effect by Addition of Sodium and Phospholipids (2) Using the control beverage prepared in Example 6 and test beverage 2, the texture of test beverage 2 was evaluated in the same manner as in Example 7. The evaluation was carried out by a panel of seven people who had received sensory training. The results are shown in Figure 5 and Table 25. The area ratios in Table 25 represent the area ratios of the radar chart when the control beverage is set to 1.

[0179] Example 9: Effect of Sodium and Phospholipid Addition on Sweetness Onset (1) Using the control beverage and test beverage 2 prepared in Example 5, the sweetness onset of test beverage 2 was evaluated. A score of 0 was assigned if there was no difference from the control beverage, and scores were assigned in 0.5-point increments from -3 to 3. A sample with a faster sweetness onset than the control beverage (Control) was given a score closer to 3, and a sample with a slower sweetness onset than the Control beverage was given a score closer to -3. In other words, a score closer to 0 indicates a sample that is closer to the control beverage. Evaluations were conducted by a panel of 6-10 people who had received sensory training. The results are shown in Table 26.

[0180] Example 10: Effect of sodium and phospholipid addition on sweetness onset (2) Using the control beverage and test beverage 2 prepared in Example 6, the sweetness onset of test beverage 2 was evaluated in the same manner as in Example 9. The evaluation was carried out by a panel of seven people who had received sensory training. The result was 0.07.

[0181] Example 11: Quantification of Sweetness Enhancement by Addition of Phospholipids. Control beverage 1 (sweetness intensity approximately 8.0) was prepared by dissolving 1 wt.% sucrose, 3.5 wt.% glucose, and 208 ppm RebD in purified water. Control beverage 2 was prepared by adding 5 mM sodium gluconate to control beverage 1. Control beverage 2 was prepared by adding 6.25 μg / mL phospholipid (derived from soybean, SLP-White (Material I in Example 2), the same as in the following examples unless otherwise specified) to control beverage 2. The sweetness intensity of control beverages 1 and 2 and the test beverages was measured by a panel of sensory-trained individuals (n = 6) using a visual analogue scale (VAS). Panelists plotted the sweetness intensity perceived at each point on a line defined by the left end as "no sweetness perceived" and the right end as "sweetness perceived to the point where it could not be perceived any further." The distance from the left end was used as an index of sweetness intensity. As a result, when the sweetness intensity of Control Drink 1 was 8, the sweetness intensity of Control Drink 2 was 10.6 and the sweetness intensity of the test drink was 12.2, which is an increase of approximately 52% compared to Control Drink 1.

[0182] Example 12: Evaluation of the Sweetness Enhancement Effect of Phospholipid Addition (4) A control beverage (Control, C) was prepared by dissolving 355.2 ppm of RebD in pure water. Test beverage 1 (T1) was prepared by adding 6.3 μg / mL of phospholipid to the control beverage. Test beverage 2 (T2) was prepared by further adding 5 mM sodium gluconate (purity 98% or higher) to Test beverage 1. The sweetness enhancement effect was verified by comparing the sweetness intensity of Test beverage 1 with that of the control beverage, and the sweetness intensity of Test beverage 2 with that of Test beverage 1, respectively, via sensory analysis. Evaluation was conducted by a panel of seven sensory-trained individuals using a three-choice forced-choice test with the following options: "sweeter than the control beverage," "sweeter than the control beverage," or "same sweetness as the control beverage." The results are shown in Table 27. Of those who evaluated, 4 out of 7 (57%) felt that the sweetness of Test Drink 1 was equal to or greater than that of the control drink, with 1 out of 7 (14%) feeling that they were equal. 5 out of 7 (71%) felt that the sweetness of Test Drink 2 was equal to or greater than that of Test Drink 1.

[0183] Example 13-1 Evaluation of the Texture Enhancement Effect of Phospholipid Addition (3) Using the control beverage and test beverages 1 and 2 prepared in Example 12, the textures of test beverages 1 and 2 were subjected to a sensory evaluation using the same method as in Example 7. The evaluation was carried out by a panel of seven people who had received sensory training. The results showed that the mouthfeel, thickness / body, mellowness, and area ratio were 0.07, 0.14, 0.36, and 1.41, respectively, for test beverage 1, and 0.57, 0.79, 0.71, and 2.85, respectively, for test beverage 2 (Figure 6).

[0184] [Example 13-2] Effect of Addition of Phospholipid on Sweetness Onset (3) Using the control beverage and test beverages 1 and 2 prepared in Example 12, the sweetness onset of test beverages 1 and 2 was evaluated using the same method as in Example 9. The evaluation was carried out by a panel of seven people who had received sensory training. The results showed that the sweetness onset was -0.21 for test beverage 1 and 0.07 for test beverage 2.

[0185] Example 14 Effect of Addition of Phospholipids on Taste and Texture (1) Coffee beverage samples were prepared by adding and mixing 1000 g of coffee extract with components selected from sucrose, glucose, RebD, sodium gluconate, and phospholipids in the ratios shown in Table 28. Each beverage sample was stored refrigerated until subjected to the following sensory test.

[0186] The taste and texture of the test beverages (drink samples containing phospholipids and / or sodium gluconate (e.g., beverage samples 14-3 and 14-5)) were evaluated using the following criteria: "Total sweetness," "Lingering sweetness," "Thickness / Body," "Mildness," "Mouthfeel," and "Off-taste." For each evaluation item, a score of 0 was assigned if there was no difference from the control beverage (a drink sample with the same composition as the test beverage except that it did not contain phospholipids or sodium gluconate (e.g., beverage sample 14-1)), and scores were assigned in 0.5-point increments from -3 to 3. A score closer to 3 was given for a beverage that was very sweet, had no lingering sweetness, was thicker, had a syrupy mouthfeel, was mellow, or had fewer off-flavors (bitterness, astringency) than the control beverage. A score closer to -3 was given for a beverage that was not at all sweet, had more lingering sweetness, was less thick, had a watery mouthfeel, was not mellow, or had more off-flavors (bitterness, astringency) than the control beverage. In other words, a score closer to 0 indicates a beverage that was closer to the control beverage. Evaluation was conducted by a panel of five people who had received sensory training. The results are shown in Table 29.

[0187] Example 15 Effect of Phospholipid Addition on Taste and Texture (2) Coffee beverage samples were prepared by adding and mixing 1000 g of coffee extract with components selected from sucrose, glucose, RebA (purity 95% or higher), RebM (purity 95% or higher), MogV, Monk Fruit extract (aqueous extract of Monk Fruit containing 40% by weight of MogV), sodium gluconate, and phospholipids in the ratios shown in Table 30 below. Each beverage sample was stored refrigerated until subjected to the following sensory testing.

[0188] The taste and texture of the test beverages (drink samples containing phospholipids and / or sodium gluconate (e.g., beverage samples 15-2 and 15-3)) were evaluated in the same manner as in Example 14, relative to a control beverage (a drink sample having the same composition as the test beverage but not containing phospholipids and sodium gluconate (e.g., beverage sample 15-1)). The results are shown in Table 31.

[0189] Example 16 Effect of Addition of Phospholipids on Taste and Texture (3) Coffee beverage samples were prepared by adding and mixing 1,000 g of coffee extract with components selected from sucrose, glucose, RebD, sodium gluconate, and phospholipids in the ratios shown in Table 32. Each beverage sample was stored refrigerated until subjected to the following sensory test.

[0190] The taste and texture of the test beverages (beverage samples 16-2 to 16-7) compared with the control beverage (beverage sample 16-1) were evaluated in the same manner as in Example 14. The results are shown in Table 33.

[0191] Example 17 Effect of Addition of Phospholipids on Taste and Texture (4) Milk-added coffee beverage samples were prepared by adding and mixing 1000 g of coffee extract with ingredients selected from skim milk powder, sucrose, glucose, RebD, sodium gluconate, and phospholipids in the ratios shown in Table 34. Each beverage sample was kept refrigerated until subjected to the following sensory test.

[0192] The taste and texture of the test beverages (beverage samples 17-2 to 17-7) compared with the control beverage (beverage sample 17-1) were evaluated in the same manner as in Example 14. The results are shown in Table 35.

[0193] Example 18 Effect of Addition of Phospholipid on Taste and Texture (5) Coffee beverage samples were prepared by adding and mixing 1000 g of coffee extract with ingredients selected from sucrose, glucose, RebD, sodium gluconate, and phospholipid (rapeseed-derived lecithin paste (material A in Example 2) or sunflower-derived lecithin powder (material B in Example 2)) in the ratios shown in Table 36 below. Each beverage sample was stored refrigerated until subjected to the following sensory testing.

[0194] The taste and texture of the test beverages (beverage samples 18-2 to 18-7) compared with the control beverage (beverage sample 18-1) were evaluated in the same manner as in Example 14. The results are shown in Table 37.

[0195] Example 19 Effect of Addition of Phospholipid on Taste and Texture (6) Skim milk powder, sucrose, glucose, RebD, sodium gluconate, and phospholipid (rapeseed-derived lecithin paste (material A in Example 2) or sunflower-derived lecithin powder (material B in Example 2)) were added to 1,000 g of coffee extract and mixed in the ratios shown in Table 38 below to prepare milk-added coffee beverage samples. Each beverage sample was stored refrigerated until subjected to the following sensory testing.

[0196] The taste and texture of the test beverages (beverage samples 19-2 to 19-7) compared with the control beverage (beverage sample 19-1) were evaluated in the same manner as in Example 14. The results are shown in Table 39.

Claims

1. An oral composition comprising: (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity X1, (b) a native phospholipid, (c) sodium at 60 mg / 100 mL or less, and (d) a heterologous phospholipid below the taste recognition threshold, wherein the components (a) and (b) exhibit a sweetness of sweetness intensity X2, and the components (a) to (d) exhibit a sweetness of sweetness intensity X3, and 0.1 < X2 < X3.

2. The oral composition according to claim 1, wherein the phospholipid has a fatty acid having 14 or more carbon atoms.

3. The oral composition according to claim 1 or 2, wherein the components (a) to (c) exhibit a sweetness of sweetness intensity X4, and 0.1 < X2 < X4 < X3.

4. The oral composition according to any one of claims 1 to 3, further comprising a low-intensity sweetener.

5. The oral composition according to any one of claims 1 to 4, wherein the high-intensity sweetener comprises a high-intensity sweetener selected from stevia extract, monk fruit extract, steviol glycoside, mogroside, and combinations thereof.

6. The oral composition according to claim 4 or 5, wherein the low-intensity sweetener comprises a low-intensity sweetener selected from glucose, sucrose, fructose, maltose, isomerized sugar, lactose, psicose, allose, tagatose, xylose, ribose, and combinations thereof.

7. The oral composition according to any one of claims 1 to 6, which is a beverage.

8. The oral composition according to claim 7, wherein the beverage is selected from coffee beverages, milk beverages, milk-based beverages, and soy milk beverages.

9. The oral composition according to any one of claims 1 to 8, wherein the native phospholipid is a phospholipid derived from coffee beans, and the heterologous phospholipid is a phospholipid derived from a material selected from soybean, rapeseed, sunflower, oil palm, sesame, corn, peanut, olive, cotton, flax, egg yolk, and milk.

10. In the raw materials of an oral composition containing inherent phospholipids, adding (a) a high-intensity sweetener in an amount equivalent to a sweetness intensity X1, (b) adding sodium so that the sodium amount in the composition is 60 mg / 100 mL or less, and (c) adding a heterogeneous phospholipid below the taste recognition threshold. A method for producing the oral composition according to any one of claims 1 to 9, comprising the above steps.

11. In the production of an oral composition containing inherent phospholipids, adding (a) a high-intensity sweetener above the taste recognition threshold, (b) adding sodium so that the sodium amount in the composition is 60 mg / 100 mL or less, and (c) adding a heterogeneous phospholipid below the taste recognition threshold. A method for enhancing the sweetness of an oral composition imparted by a high-intensity sweetener, comprising the above steps.

12. An oral composition comprising (a) a high-intensity sweetener of about 20 to about 600 ppm, (b) inherent phospholipids, (c) sodium of 60 mg / 100 mL or less, and (d) a phospholipid of less than about 250 μg / mL.