Modulation of onset and duration of sweet perception

Abstract

Compositions for controlling the stability of confectionery products as well as the onset and duration of sweet perception in confectionery products are disclosed herein. Stability is controlled through encapsulation of high potency sweeteners. Onset and duration of sweet perception is controlled through modulation of solubility and stability of sweetener compounds.

Description

MODULATION OF ONSET AND DURATION OF SWEET PERCEPTIONCROSS-REFERENCE TO RELATED APPLICATION(S)

[0001] This patent application claims the benefit of priority to U.S. Provisional Application No. 63 / 604,881 , filed on November 30, 2023, the entirety of which is incorporated herein by reference.FIELD

[0002] The presently disclosed subject matter relates to long-lasting sweetener formulations, particularly for use in confectionary products. The presently disclosed subject matter further relates to compositions that can be used to enhance the stability and duration of sweetness.BACKGROUND

[0003] Gum base is a non-polar matrix. When chewing, the saliva in the oral cavity acts as a polar solvent extracting any polar components of the gum, for example, carbohydrates (sugars, sugar alcohols) and flavors (esters, terpenes, aldehydes, thiols). Nonpolar compounds with low aqueous solubility remain in the gum base.

[0004] Amphipathic proteins are comprised of polar and nonpolar sequences of amino acids. For instance, a protein may be made up of hydrophilic portions of polar (charged) amino acids (e.g. Asp-Ser, Tyr-Glu) and hydrophobic portions of nonpolar amino acids (e.g Gly-Pro, lle-Pro-Met). Some proteins such as monellin, brazzein, and thaumatin (Sweet Proteins) exhibit a sweet sensation through interaction with the sweet taste receptor T 1 R2 / T 1 R3. It has been observed that mutations for substituting amino acids with polar sidechains to amino acids with nonpolar sidechains results in changes in stability and sweet perception.

[0005] There is a need to extend the perception of sweetness by controlling the release of sweeteners and sweet proteins from confectionery products to improve the experience by extending the duration of the perception of sweetness. There is additionally a need to improve protein sweetener instability and shelf-life. The presently disclosed subject matter addresses this problem.SUMMARY OF THE INVENTION

[0006] The purpose and advantages of the disclosed subject matter will be set forth in and apparent from the description that follows, as well as will be learned by practice of the disclosed subject matter. Additional advantages of the disclosedsubject matter will be realized and attained by the methods and systems particularly pointed out in the written description and claims hereof, as well as from the appended drawings.

[0007] In one aspect, the present disclosure provides a method of improving the stability of at least one high potency sweetener in a confectionary product, comprising encapsulating the at least one high potency sweetener, incorporating the encapsulated high potency sweetener into a sweetener composition, and incorporating the sweetener composition into the confectionary product. In certain embodiments, the at least one high potency sweetener is selected from the group consisting of brazzein, thaumatin, monellin, curculin, mabinlin, miraculin, pentadin, or combinations thereof. In certain embodiments, the at least one high potency sweetener comprises at least one modification. In certain embodiments, the high potency sweetener is encapsulated by spray drying, spray coating, spray chilling, fluidized bed drying, entrapment, absorption, adsorption, coacervation, complexation, wet granulation, wax granulation, fiber extrusion, fiber spinning, agglomeration, fixation, extrusion, melt extrusion, wet granulation dry granulation, roll compaction, wet agglomeration, dry agglomeration, or fluid bed coating. In certain embodiments, the high potency sweetener is encapsulated using at least one encapsulating material selected from the group consisting of polyvinyl acetate (PVAC), polyethylene, crosslinked polyvinyl pyrrolidone, polymethylmethacrylate, polyacetic acid, polyhydroxyalkanoates, ethylcellulose, polyvinylacetate phthalate, methacrylic acid-co-methylmethacrylate, polylactide (PLA), polylactide-glycolide (PLGA), polymonomethoxypoly ethylene glycol-co-D,L-lactide (PELA), polysaccharides, modified polysaccharides, gelatin, zein, casein, soybean proteins, pea protein, whey protein, and combinations thereof. In certain embodiments, the high potency sweetener is encapsulated using at least one encapsulating material selected from the group consisting of starch, modified starch, hydroxyl methyl cellulose, hydroxypropyl methylcellulose (HPMC), microcrystalline cellulose, carboxymethyl cellulose, ethylcellulose, sodium alginate, alpha, beta and gamma cyclodextrin, and combinations thereof. In certain embodiments, the high potency sweetener is encapsulated using at least one encapsulating material selected from the group consisting of carrageenan, chitosan, pectin, gum Arabic, sodium alginate, cyclodextrin, and combinations thereof. In certain embodiments, the high potencysweetener is encapsulated to provide partial encapsulation, full encapsulation, single, or double encapsulation.

[0008] In one aspect, the present disclosure provides a method of controlling the release of at least one high potency sweetener in a confectionary product, comprising incorporating the encapsulated high potency sweetener into a sweetener composition, and incorporating the sweetener composition into the confectionary product. In certain embodiments, the at least one high potency sweetener is selected from the group consisting of brazzein, thaumatin, monellin, curculin, mabinlin, miraculin, pentadin, or combinations thereof. In certain embodiments, the at least one high potency sweetener comprises at least one modification. In certain embodiments, the method further comprising encapsulating the high potency sweetener. In certain embodiments, the high potency sweetener is encapsulated by spray drying, spray coating, spray chilling, fluidized bed drying, entrapment, absorption, adsorption, coacervation, complexation, wet granulation, wax granulation, fiber extrusion, fiber spinning, agglomeration, fixation, or extrusion. In certain embodiments, the high potency sweetener is encapsulated by spray drying, spray coating, spray chilling, fluidized bed drying, entrapment, absorption, adsorption, coacervation, complexation, wet granulation, wax granulation, fiber extrusion, fiber spinning, agglomeration, fixation, or extrusion, melt extrusion, wet granulation dry granulation, roll compaction, wet agglomeration, dry agglomeration, or fluid bed coating. In certain embodiments, the high potency sweetener is encapsulated using at least one encapsulating material selected from the group consisting of polyvinyl acetate (PVAC), polyethylene, crosslinked polyvinyl pyrrolidone, polymethylmethacrylate, polyacetic acid, polyhydroxyalkanoates, ethylcellulose, polyvinylacetate phthalate, methacrylic acid-co-methylmethacrylate, polylactide (PLA), polylactide-glycolide (PLGA), polymonomethoxypoly ethylene glycol-co-D,L-lactide (PELA), polysaccharides, modified polysaccharides, gelatin, zein, casein, soybean proteins, pea protein, whey protein, and combinations thereof. In certain embodiments, the high potency sweetener is encapsulated using at least one encapsulating material selected from the group consisting of starch, modified starch, hydroxyl methyl cellulose, hydroxypropyl methylcellulose (HPMC), microcrystalline cellulose, carboxymethyl cellulose, ethylcellulose, sodium alginate, alpha, beta and gamma cyclodextrin, and combinations thereof. In certain embodiments, the high potency sweetener is encapsulated using at least oneencapsulating material selected from the group consisting of carrageenan, chitosan, pectin, gum Arabic, sodium alginate, cyclodextrin, and combinations thereof. In certain embodiments, the high potency sweetener is encapsulated using food-grade carriers, texture modifiers, food ingredient encapsulants, elastomers, resins, waxes, fats, oils, and fillers. In certain embodiments, the high potency sweetener is encapsulated to provide partial encapsulation, full encapsulation, single, or double encapsulation.

[0009] In certain embodiments, the method further comprises adjusting the pH of the sweetener composition to pH 9.0 - 9.8. In certain embodiments, the method further comprises adding to the sweetener composition at least one compound selected from the group consisting of alkali salts, buffering agents, carbonate or bicarbonate salts, phosphate or biphosphate salts, sodium or potassium or calcium hydroxides, alkali metal hydroxides, alkali earth metal hydroxides, urea or urea salt derivatives, ammonium salts, and combinations thereof.

[0010] In certain embodiments, the method further comprises adding to the sweetener composition at least one compound selected from the group consisting of sodium hydroxide, hydrochloric acid, citric acid, buffering agent, salt, and combinations thereof. In certain embodiments, the buffering agent comprises at least one selected from the group consisting of citrate, phosphate, acetate, carbonate, and combinations thereof. In certain embodiments, the salt comprises at least one selected from the group consisting of sodium, potassium, magnesium (II), calcium, iron (II), iron (III), copper (I), copper (II), zinc (II), and combinations thereof.

[0011] In certain embodiments, the method further comprises adding to the sweetener composition at least one selected from the group consisting of monosaccharides, disaccharides, and combinations thereof. In certain embodiments, the sweetener composition comprises a first high potency sweetener and a second high potency sweetener. In certain embodiments, the first high potency sweetener is Reb A and the second high potency sweetener is brazzein.BRIEF DESCRIPTION OF THE DRAWINGS

[0012] The following figures are included to illustrate certain aspects of the present disclosure and should not be viewed as exclusive embodiments. The subject matter disclosed is capable of considerable modifications, alterations, combinations,and equivalents in form and function, without departing from the scope of this disclosure.

[0013] FIGs. 1A-1 C show that brazzein reduces bitterness and off-tastes of solutions comprising Reb A. FIGs.1A-1 C show sensory profiles for sweetness (FIG. 1A), bitterness (FIG. 1 B), and off-taste (FIG. 1 C).

[0014] FIGs. 2A-2D show that brazzein reduces bitterness and off-tastes of chewing gums comprising Reb A. FIGs. 2A-2D show sensory profiles for sweetness (FIG. 2A), flavor (FIG. 2B), bitterness (FIG. 20), and off-taste (FIG. 2D).DETAILED DESCRIPTION

[0015] The presently disclosed subject matter relates to compositions that provide long-lasting sweetening attributes to various confectionery products. The presently disclosed subject matter addresses this need through the use of one or more compositions that provide prolonged sweetness. For clarity and not by way of limitation, the detailed description of the presently disclosed subject matter is divided into the following subsections:1. Definitions;2. Sweetener Compositions;3. Control of Sweetener Stability and Release; and4. Confectionery Compositions1. Definitions

[0016] The terms used in this specification generally have their ordinary meanings in the art, within the context of this invention and in the specific context where each term is used. Certain terms are discussed below, or elsewhere in the specification, to provide additional guidance to the practitioner in describing the methods and compositions of the invention and how to make and use them.

[0017] As used herein, the use of the word “a” or “an” when used in conjunction with the term “comprising” in the claims and / or the specification can mean “one,” but it is also consistent with the meaning of “one or more,” “at least one,” and “one or more than one.” Still further, the terms “having,” “including,” “containing” and “comprising” are interchangeable and one of skill in the art is cognizant that these terms are open ended terms. Further, the term “comprising” encompasses “including” as well as “consisting,” e.g., a composition “comprising” X can consist exclusively of X or can include something additional, e.g., X + Y.

[0018] The term “about” or “approximately” means within an acceptable error range for the particular value as determined by one of ordinary skill in the art, which will depend in part on how the value is measured or determined, i.e. , the limitations of the measurement system. For example, “about” can mean within 3 or more than 3 standard deviations, per the practice in the art. Alternatively, “about” can mean a range of up to 20%, preferably up to 10%, more preferably up to 5%, and more preferably still up to 1 % of a given value. Alternatively, the term can mean within an order of magnitude, preferably within 5-fold, and more preferably within 2-fold, of a value.

[0019] As used herein, the term “confectionery product” refers to a sweet or dessert edible composition. Confectionery products can include, but are not limited to, cakes, cookies, pies, candies (hard and soft), fruit bars, granola bars, compressed mints, chewing gums, gelatins, ice creams, sorbets, jams, jellies, chocolates, fudge, fondant, liquorice, taffy, and combinations thereof.

[0020] As used herein, the term “chewing gum” refers to a flavored substance intended for chewing. The term as used herein also includes bubble gum and confectionery products containing chewing gum. In certain embodiments, chewing gum forms include, but are not limited to, tablets, sticks, solid balls, hollow balls, cut and wrap, and pellets or pillows. Unless otherwise specified, all percentages used herein are weight percents. As used herein, chewing gum base contains a gum non-filler base portion and a gum base filler portion.

[0021] As used herein “admixing,” refers to the process where the sweetener formulation is mixed with or added to the completed product or mixed with some or all of the components of the product during product formation or some combination of these steps. When used in the context of admixing, the term “product” refers to the product or any of its components. This admixing step can include a process selected from the step of adding the sweetener formulation to the product, spraying the sweetener formulation on the product, coating the sweetener formulation on the product, suspending the sweetener formulation in the product, painting the sweetener formulation on the product, pasting the sweetener formulation on the product, encapsulating the product with the sweetener formulation, mixing the sweetener formulation with the product and any combination thereof. The sweetener formulation can be a liquid, dry powder, spray, paste, suspension and any combination thereof.

[0022] As used herein, a “sweetener” refers to bulk sweeteners and high potency sweeteners. Sweeteners can be nutritive or non-nutritive.

[0023] As used herein, a “high potency sweetener” means a substance that provides a high sweetness per unit mass as compared to a nutritive sweetener (e.g., sucrose), and that provides little to no nutritive value. High potency sweeteners are thus non-nutritive sweeteners that, on a weight-to-weight basis, are more potent than nutritive sweeteners. High potency sweeteners can include both natural and artificial sweeteners. Examples of high potency sweeteners are well known in the nutritional arts, and include, but are not limited to: L-aspartic acid derived sweeteners, such as aspartame, alitame, and neotame; acesulfame (e.g., acesulfame-K); cyclamic acid; twinsweet (salt of aspartame and acesulfame); dihydrochalcones; monatin; extract of Dioscorophyllum cumminsii; extract of the fruit of Pentadiplandra brazzeana; glycyrrhizin; hernandulcin; mogroside; neohesperidin; neohesperidin dihydrochalcone (NHDC); saccharin; stevia extracts; monk fruit extract; sucralose; and extracts of sweet plants such as thaumatin; as well as salts (e.g., sodium or calcium salts) thereof. Other examples of high potency sweeteners are described in, for example, U.S. Patent App. No. 2011 / 0280990, which is herein incorporated by reference. In certain embodiments, the high potency sweetener is brazzein, thaumatin, monellin, curculin, mabinlin, miraculin, pentadin, neotame, advantame, monatin, naringin, lou han guo, phyllodulcin, trilobatin, cyclamates, saccharin, cyclocarioside, perillartine, artichoke, cynarin, osladin, polypodoside, periandrin, p4000, cyclocarioside I, glucin, dulcin, glycyrrhizin, or glycyphyllin. In certain embodiments, the brazzein, thaumatin, monellin, curculin, mabinlin, miraculin, or pentadin, neotame, advantame, monatin, naringin, lou han guo, phyllodulcin, trilobatin, cyclamates, saccharin, cyclocarioside, perillartine, artichoke, cynarin, osladin, polypodoside, periandrin, p4000, cyclocarioside I, glucin, dulcin, glycyrrhizin, or glycyphyllin comprises at least one modification.

[0024] As used herein, a “bulk sweetener” refers to sweeteners that can give “bulk” or texture to foods, especially in confectionery and chewing gum. The main class of compounds used as bulk sweeteners are sugars (e.g., sucrose, lactose) and sugar alcohols (e.g. sorbitol, mannitol, xylitol) and these provide 2.4kcal / g (compared with 4 kcal / g for sucrose). Other bulk sweeteners can also be employed, including but not limited to tagatose, polysaccharides, and fibers.2. Sweetener CompositionsSweet Proteins

[0025] Sweetener compositions can comprise one or more sweet proteins. Non-limiting representative sweet proteins include brazzein, thaumatin, monellin, curculin, mabinlin, miraculin, and pentadin. In certain embodiments, the compositions include one or more sweet protein. In certain embodiments, the one or more sweet protein is selected from the group consisting of brazzein, thaumatin, monellin, curculin, mabinlin, miraculin, pentadin, and combinations thereof.Flavoring Components

[0026] In certain embodiments, the compositions can include cooling compounds and other chemicals that add additional flavor characteristics. The flavoring agent can be used in liquid or solid form. Flavoring agents can include artificial or natural flavors known in the art, for example synthetic flavor oils, natural flavoring aromatics and / or oils, oleoresins, extracts derived from plants, leaves, flowers, fruits, fruit flavors, and the like, or a combination thereof. Non-limiting representative flavors include oils such as cinnamon oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, allspice, oil of sage, mace, oil of bitter almonds, cassia oil, and citrus oils including lemon, orange, lime, grapefruit, vanilla, fruit essences, including apple, pear, peach, grape, strawberry, raspberry, blackberry, cherry, plum, pineapple, apricot, banana, melon, tropical fruit, mango, mangosteen, pomegranate, papaya, honey lemon, and the like, or a combination thereof.

[0027] Artificial flavor components are also contemplated by the present invention. Those of ordinary skill in the art will recognize that natural and artificial flavors can be combined in any sensorially acceptable blend. All such flavors and blends are contemplated by the presently disclosed subject matter.Additional Sweeteners

[0028] The present application relates to confectionery compositions that can include at least one, two, three, or more sweetener compounds. In certain embodiments, the sweetener can be used as a bulk sweetening agent, or as a high potency sweetener. In another embodiment, the sweetener is used to increase the longevity of a sweetening attribute of an edible composition, such as chewing gum.In further embodiments, the sweetener provides a long-lasting sweetening sensory attribute without increasing a bitter taste or metallic taste in the chewing gum composition. In certain embodiments, the sweetener is encapsulated.

[0029] In certain embodiments, the confectionery compositions can further comprise one, two, three, four, five or more sweetener compounds, for example, aspartame, neotame, advantame, sucralose, acesulfame potassium (Ace-K), saccharin, sodium saccharin, glycyrrhizin, neohesperidine dihydrochalcone (NHDC), lou han guo, brazzein, monatin, thaumatin, alitame, saccharin and its salts, cyclamic acid and its salts, monellin and combinations thereof. Sweetener compounds generally release quickly from chewing gum during mastication. In certain embodiments, the chewing gum formation process can include modification of one or more sweetener compounds by encapsulation or agglomeration before addition to the chewing gum formulation to delay the release of sweetener.3. Control of Sweetener Stability and Release

[0030] In some embodiments, it may be desirable to control the stability of one or more of the sweeteners from the gum compositions in order to provide the compositions with longer shelf-life. In certain embodiments, the methods disclosed herein provide a product shelf life of at least 6 months, or at least 9 months, or at least 12 months, or at least 15 months, or at least 18 months, or at least 21 months, or at least 24 months.

[0031] In some embodiments, it may be desirable to control the release rate of one or more of the sweeteners from the gum compositions while the gum is being chewed, as well as the overall release profile of the chewing gum compositions themselves, in order to provide the gum compositions with a more consistent sweetness profile, and the consumer with a longer lasting sweetness perception during chewing. For purposes of some embodiments described herein, the term “controlled-release” means that the duration or manner of release is managed or modified to some degree to provide a desired release profile while the gum is being chewed.Encapsulation Materials and Methods

[0032] Encapsulation can be used to improve the stability of sweeteners present in sweetener compositions and gum compositions. Encapsulation can furtherbe used to impart a variety of release profiles to the sweeteners, including: delayed onset of release; pulsed release; gradual release; high initial release; sustained release; and combinations thereof. Thus, in some embodiments, sweet proteins can be encapsulated to control the rate of release of the sweet protein from the gum composition. In certain embodiments, encapsulation techniques are used to provide partial encapsulation, full encapsulation, single, or double encapsulation. Suitable materials and methods for encapsulation are described by way of example in U.S. Publication Nos. 2017 / 0245521 and 2019 / 0021382, each of which is incorporated by reference in its entirety herein.

[0033] Thus, in some instances, the gum compositions of the present disclosure can comprise at least one encapsulated sweet protein. Other embodiments can include at least one non-encapsulated sweet protein and at least one additional sweetener. Further, in some embodiments, both the sweet protein and the at least one additional sweetener(s) can be encapsulated. In such embodiments, the sweet protein and the at least one additional sweetener(s) can be encapsulated together or separately. In embodiments in which the sweet protein and the at least one additional sweetener(s) are encapsulated separately, the material used to encapsulate the components can be the same or different. Furthermore, in any of these embodiments, more than one material can be used to encapsulate the sweet protein and / or the at least one additional sweetener(s).

[0034] In any of the embodiments mentioned above, the encapsulated form of the sweet protein and / or additional sweetener(s) can be used in combination with an amount of the same component in its free, i.e., non-encapsulated, form. By using both the free component and the encapsulated component, an enhanced perception of the sweetener can be provided over a longer period of time and / or perception of the sweetener by a consumer can be improved. For instance, some embodiments can include a sweet protein that is encapsulated in combination with an amount of the same sweet protein in its non-encapsulated form. Alternatively, the nonencapsulated sweet protein could be a different sweet protein from the sweet protein that is encapsulated. Thereby, a mixture of two different sweet proteins can be included in some embodiments, one of which is encapsulated and the other in its free form.

[0035] In certain embodiments, sweetener compounds can be coated by an encapsulating agent applied by spray drying, spray coating, spray chilling, fluidizedbed drying, entrapment, absorption, adsorption, coacervation, complexation, wet granulation, wax granulation, fiber extrusion, fiber spinning, agglomeration, fixation, extrusion, or any other standard technique. In general, the sweet protein and / or additional sweetener(s) can be encapsulated by an encapsulant. For purposes of some embodiments described herein, the term “encapsulant” refers to a material that can fully or partially coat or enrobe another substance. Encapsulation is also meant to include adsorption of a substance onto another substance and the formation of agglomerates or conglomerates between two substances.

[0036] Any material conventionally used as an encapsulant in edible products can be employed. In some embodiments, for instance, it may be desirable to use an encapsulant that delays the release of the sweetener, such as, for example, a hydrophobic encapsulant. In contrast, in other embodiments, it may be desirable to increase the rate of release by using an encapsulant such as, for example, a hydrophilic material. Moreover, more than one encapsulant can be used. For example, a sweet protein can be encapsulated by a mixture of two or more encapsulants to tailor the rate of release.

[0037] As discussed herein, sweeteners of the present disclosure are selected such that they avoid cross-adaptation and provide a fairly consistent and extended sweetness profile. In some embodiments, therefore, it may be desirable to control the release of the sweet protein such that it is sequential with and / or partially overlaps that of additional sweeteners included in the gum composition. As discussed above, some sweet proteins have rapid release rates, whereas other sweet proteins have slower release rates. In some embodiments, the material used to encapsulate the sweet proteins are selected to delay or increase the release rate of the sweetener(s) based on the release profiles of the sweet proteins selected for use together in the composition. Encapsulations of sweet proteins may require different materials or processes than that traditionally used for encapsulations of high potency sweeteners currently used in chewing gums, such as aspartame, Ace-K, and sucralose.

[0038] In certain embodiments, suitable encapsulating materials can include, but are not limited to, water-soluble sugar or sugar alcohol such as sorbitol, isomalt, dextrose, erythritol, lactitol, maltitol, mannitol, xylitol, hydrogenated com syrup and mixtures thereof. In certain embodiments, encapsulating materials can also include polysaccharides such as starch, modified starch, hydroxyl methyl cellulose,hydroxypropyl methylcellulose (HPMC), microcrystalline cellulose, carboxymethyl cellulose, ethylcellulose, sodium alginate, alpha, beta and gamma cyclodextrin, and combinations thereof. In certain embodiments, encapsulating materials can also include carrageenan, chitosan, pectin, gum Arabic, sodium alginate, cyclodextrin, and combinations thereof. In certain embodiments, suitable encapsulants for use in delayed release of sweetener compounds include, but are not limited to, polyvinyl acetate (PVAC), polyethylene, crosslinked polyvinyl pyrrolidone, polymethylmethacrylate, polyacetic acid, polyhydroxyalkanoates, ethylcellulose, polyvinylacetate phthalate, methacrylic acid-co-methylmethacrylate, polylactide (PLA), polylactide-glycolide (PLGA), polymonomethoxypoly ethylene glycol-co-D,L- lactide (PELA), polysaccharides, modified polysaccharides, and combinations thereof. In other embodiments, encapsulants for use in delayed release embodiments include, but are not limited to, polysaccharides and modified polysaccharides. Suitable polysaccharides can be sourced from botanical, algal, microbial and animals. Non-limiting examples of botanical derived polysaccharides include cellulose; tree gum extrudates such as gum arabic, gum karaya, gum ghatti, gum tragacanth and mesquite gum; plant derived polysaccharides such as pectin, arabinoxylan, xyloglucan, arabinogalactan, xylan, arabinan, and cellulose; seed derived polysaccharides such as guar gum, locust bean gum, tara gum, tamarind gum, xyloglucan, arabinoxylan and cereal b-glucan; and tuber derived gum such as konjac mannan. Non-limiting examples of algal derived polysaccharides include agar, carrageenan, furcellaran and alginate. Non-limiting examples of microbial fermentation product polysaccharides include xanthan gum, curdlan, dextran, gellan gum, pullulan, scleroglucan, alternan, elsinan and levan. Non-limiting examples of polysaccharides from animal sources include chitin and chitosan. Non-limiting examples of modified polysaccharides include substituted starch (starch acetate, octenyl succinyl starch), modified such as methyl cellulose and HPMC. Other suitable encapsulants for use in delayed release embodiments include, but are not limited to, proteins such as gelatin, zein, casein, soybean proteins, pea protein, whey protein and combinations thereof.

[0039] In other embodiments, it may be desirable to increase the release of the sweet protein(s) from the composition. For instance, the sweet protein(s) included in the composition can have a slower release rate than additional sweetener(s) selected for use in combination therewith. Accordingly, such sweetprotein(s) can be encapsulated with an encapsulant that increases the rate of the sweetener's release. Thereby, the release of the sweet protein(s) and the additional sweetener(s) can be sequential or partially overlapping during consumption.

[0040] Suitable encapsulants for use in increased release embodiments include, but are not limited to, cyclodextrins, sugar alcohols, starch, gum arabic, polyvinyl alcohol, polyacrylic acid, gelatin, guar gum, fructose and combinations thereof.Controlling the pH of the Confectionery Matrix

[0041] Protein solubility can be affected by the pH of the matrix. As a protein approaches its isoelectric point it has a net zero charge, below the isoelectric point the protein has a net positive charge, and above the isoelectric point have a negative charge. Charged proteins have a higher solubility in aqueous solutions. Higher solubility away from the protein isoelectric point will result in higher sweetness intensity, with faster release from the food stuff. Modification of the protein structure as well as the pH of the environment will affect the affinity of the protein to the gum base and protein selection and / or modification could be used to change the rate at which a sweet protein is released from the gum base into the aqueous salivary matrix.

[0042] In certain embodiments, protein pH is adjusted to the isoelectric point (pl) 9.4 wherein the protein has low solubility and high stability at increased denaturing temperature. In certain embodiments, the pH is adjusted within the range of 9.2-9.6 or 9.0-9.8. At neutral pH 7, the protein sweetener carries positive charges. In certain embodiments, the protein is mixed with compounds which bind to the protein through ionic interactions thereby reducing solubility, improving stability, and delaying release. In certain embodiments, the sweet protein is blended with other HPS (aspartame, neotame, advantame, sucralose, acesulfame potassium (Ace-K), sodium saccharin, glycyrrhizin, neohysperidine dihydrochalcone (NHDC), stevia glycosides, lou han guo (mongrosides), brazzein, monatin, thaumatin, alitame, saccharin and its salts, cyclamic acid and its salts), and is used neat or with coencapsulation. In certain embodiments, the protein is combined with maltodextrin to improve dispersibility and prevent a sweet hot spot. In certain embodiments, the protein is combined with NaOH, HCI, or citric acid to directly control pH. In certainembodiments, the protein is combined with pH buffer solution comprising buffering agents, such as but not limited to citrate, phosphate, acetate, and carbonate buffers.Control of Environmental Factors During Use

[0043] Protein solubility is impacted by the environmental pH, ionic strength, temperature, pressure, and existence of metal ions in the food stuff. The protein will need to disperse in saliva to adhere to sweetness receptors in the mouth. Ionic strength can be used to control solubility or stabilize a protein from non-desired interactions with other materials in processing or the combined food stuff. In certain embodiments, the protein is combined with salts such as sodium, potassium, magnesium, or calcium based salts. In certain embodiments, the protein is combined with sodium chloride. Metal ions can be used to improve stability in processing from stress such as temperature or degradative ingredients. In certain embodiments, the protein is combined with salts of “transition metals” from periodic table such as; Magnesium(ll), lron(l I or III), Copper(l or II), Zinc(ll). Protein degradation can result during processing due to pH, temperature, or other interacting chemicals. In certain embodiments, the protein is combined with metal ions to improve stability in processing from stress such as temperature or degradative ingredients. In certain embodiments, the protein is combined with buffers to maintain pH ranges for maximizing the stability of the proteins.

[0044] Protein release into the saliva is impacted by the particle surface area, morphology, surfactants, and aggregation of functional ingredients to speed up or slow down the dispersion of the protein into the saliva. In certain embodiments, the protein is processed with smaller saccharides to protect the tertiary structure of the protein and maintain the physical properties of the native protein. During the drying process the smaller saccharides will replace water at functional locations of the protein, thus protecting the protein. In certain embodiments, the protein is combined smaller saccharides, e.g., mono- or disaccharides. In certain embodiments, proteins are processed with large molecular weight materials to partially or fully encapsulate the material thereby reducing its interaction with other chemicals and modulating the rate of dispersion into saliva.Combination of Sweet Proteins with Different Solubility Profiles

[0045] In order to achieve these release profiles, sweeteners having different solubilities and / or release profiles can be combined to provide gum compositions with the desired release profile. For instance, in some embodiments, sweeteners that have not been modified to control their release (sometimes referred to herein as “free” or “neat” sweeteners) can be included in the gum compositions of the present disclosure. Sweeteners are known to have varying solubilities in water. For instance, although some sweeteners are water-soluble, i.e., capable of being substantially or completely dissolvable in water, others exhibit poor or no solubility in water. The solubility of the sweetener can thus be taken into consideration in designing a release profile for the gum, especially if the sweetener is to be included in the gum composition in free form.

[0046] In certain embodiments, a combination of sweet proteins with varying degrees of nonpolar amino acids is used to modulate the release of proteins from the gum base and result in the extended perception of sweet flavors.4. Confectionery Compositions

[0047] The confectionery compositions of the presently disclosed subject matter can be used in various edible compositions, including confectionery products such as chewing gums, chewy candies, cakes, cookies, pies, candies (hard and soft), compressed mints, chewing gums, gelatins, ice creams, sorbets, jams, jellies, chocolates, fudge, fondant, liquorice, taffy, and combinations thereof. Suitable compositions, processes for making such compositions, and additional components that can be incorporated into such compositions are described by way of example in U.S. Patent No. 8,557,323; U.S. Publication Nos. 2013 / 0156885, 2005 / 0202118, 2019 / 0021382, and 2021 / 0030018, each of which is incorporated by reference in its entirety herein.Chewing Gums

[0048] Preferably, the compositions of the presently disclosed subject matter are incorporated into a chewing gum. In certain embodiments, the chewing gum can be in the form of tablets, sticks, solid balls, hollow balls, cut and wrap, and pellets or pillows. In general, a chewing gum composition typically contains a chewable gum base portion which is essentially free of water and is water-insoluble, a water-solublebulk portion, and flavors which are typically water insoluble, such as the presently disclosed compositions. The water-soluble portion dissipates with a portion of the flavor over a period of time during chewing. The gum base portion is retained in the mouth throughout the chew.

[0049] The insoluble gum base generally comprises any combination of elastomers, elastomer solvents, plasticizers, waxes, emulsifiers, tackifiers, lipids, fillers, including inorganic fillers, and other optional ingredients such as colorants and antioxidants. Plastic polymers, such as polyvinyl acetate, which behave somewhat as plasticizers, can also be included. Other plastic polymers that can be used include polyvinyl laureate, polyvinyl alcohol and polyvinyl pyrrolidone. As embodied herein, the insoluble gum base can constitute between about 5 wt-% to about 95 wt-% of the chewing gum. More preferably the insoluble gum base can constitute between about 10 wt-% and about 50 wt-% of the gum and most preferably between about 20 wt-% and about 35 wt-% of the gum. Elastomers can include polyisobutylene, butyl rubber, (isobutylene-isoprene copolymer), polyisoprene, polyvinyl acetate, styrene butadiene rubber, vinyl acetate-vinyl laurate copolymer, poly-dl-lactide, glycolic acid-lactide copolymer and styrene butadiene rubber. The elastomer can include one or more natural elastomers, for example, natural rubber such as smoked or liquid latex and guayule, as well as natural gums such as jelutong, lechi caspi, perillo, massaranduba balata, massaranduba chocolate, nispero, rosindinha, chicle, gutta hang kang or mixtures thereof. Elastomer solvents are often resins such as terpene resins and rosin esters.

[0050] Plasticizers, sometimes called softeners, are typically fats and oils, including tallow, hydrogenated and partially hydrogenated vegetable oils, and cocoa butter. Commonly employed waxes include paraffin, microcrystalline and natural waxes such as beeswax and carnauba.

[0051] Microcrystalline waxes, especially those with a high degree of crystallinity, can be considered bodying agents or textural modifiers.

[0052] Tackifiers, if present, can include natural rosin esters such as glycerol ester of partially hydrogenated rosin, glycerol ester of polymerized rosin, glycerol ester of partially dimerized rosin, glycerol ester of rosin, pentaerythritol esters of partially hydrogenated rosin, methyl and partially hydrogenated methyl esters of rosin, pentaerythritol ester of rosin or mixtures; synthetic resins such as terpeneresins derived from alpha-pinene, beta-pinene and / or d-limonene, polyvinyl acetate resin, polyethylene, and poly-dl-lactide resin.

[0053] Lipids, if present, can include mono-, and / or di-, and / or tri-glycerides of alkanoic acids, or of monoenoic acids or of polyunsaturated fatty acids with carbon chain length from C4 to C24 or a mixture thereof, hydrogenated and partially hydrogenated mono-, and / or di-, and / or tri glycerides of monoenoic acid and of polyunsaturated fatty acids, acetylated glycerides of fatty acids, lecithin, paraffin wax, and microcrystalline and natural waxes such as beeswax and carnauba.

[0054] The gum base typically also includes a filler component. The filler component can be calcium carbonate, magnesium carbonate, talc, dicalcium phosphate or the like. The filler can constitute between about 5 wt% and about 60 wt% of the gum base. Preferably the filler comprises from about 5 wt% to about 50 wt% of the gum base. In certain embodiments, fillers include, but are not limited to, magnesium and calcium carbonate, ground limestone and silicate types such as magnesium and aluminum silicate, clay, alumina, talc as well as titanium oxide, mono-, di- and tricalcium phosphate, cellulose polymers such as ethyl, methyl and wood or mixtures thereof, and combinations thereof.

[0055] Gum bases can also contain softeners including glycerin, lecithin, glycerol monostearate and glycerol triacetate. In certain embodiments, humectants are added to the chewing gum in order to optimize the chewability and mouth feel of the gum. Further, aqueous sweetener solutions such as those containing sorbitol, hydrogenated starch hydrolysates, com syrup and combinations thereof can be used as softeners and binding agents in chewing gum formulations. Gum bases can also contain optional ingredients such as antioxidants, colors, and emulsifiers. The present invention contemplates employing any commercially acceptable gum base.

[0056] The water-soluble portion of the chewing gum can comprise softeners, sweeteners, flavoring agents (including sensates such as physiological cooling agents, warming agents and tingling agents), high-intensity sweeteners, colorants, humectants, gum emulsifiers, acidulants, binders, fillers, cooling agents and combinations thereof. The sweeteners often fulfill the role of bulking agents in the gum. Bulk sweeteners can include both sugars and sugar alcohols. The bulking agents typically comprise about 5% to about 95% of the gum composition.

[0057] Sugar sweeteners generally include saccharide-containing components commonly known in the chewing gum art which comprise, but are notlimited to, sucrose, dextrose, maltose, dextrin, allose, isomaltulose, dried invert sugar, fructose, galactose, com syrup solids and the like, alone or in any combination. Sugarless sweeteners include components with sweetening characteristics but which are devoid of the commonly known sugars and comprise, but are not limited to, sugar alcohols such as sorbitol, hydrogenated isomaltulose, mannitol, xylitol, lactitol, erythritol, hydrogenated starch hydrolysate, maltitol and the like alone or in any combination.

[0058] In some embodiments, the chewing gum ingredients can include one or more high intensity sweeteners. As used herein, the term “high intensity sweetener” refers to any substance that is at least twenty times sweeter than sucrose. Such sweeteners include, but are not limited to, saccharin, cyclamate, aspartame, alitame, neotame, lou han guo, barzzein, monatin, thaumatin, monellin, peptide-based sweeteners, sucralose, acesulfame K, stevia glycosides (including purified stevia extracts such as rebaudioside A rebaudioside D, rebaudioside M), glycyrrhizin, neohesperidin dihydrochalcone and mixtures thereof. In some embodiments, at least a portion of the high intensity sweetener will be encapsulated. Such encapsulations can be produced by granulation, agglomeration, extrusion and grinding, spray drying, fluid bed encapsulation or any other known means. In certain embodiments, suitable sugar alcohols include sorbitol, mannitol, xylitol, hydrogenated starch hydrolysates, maltitol, and the like, as well as combinations thereof. In certain embodiments, the sugarless gum comprises a combination of a high-potency sweetener with a sugar alcohol, e.g., aspartame and sorbitol. Usage levels will depend on the potency of the sweetener, degree and effectiveness of the encapsulation (if any) as well as the sensory profile desired for the product. Generally, the sweetener can be used at levels as low as 0.005 wt%, or as low as 0.05 wt%, or as low as 0.2 wt%, to as high as 5 wt%, or as high as 3 wt%, or as high as 2 wt% in the chewing gum composition. In some embodiments, the high intensity sweetener will be present at a level of from about 0.1 wt% to about 1 .0 wt% of the chewing gum ingredients.

[0059] In certain embodiments, the presently disclosed composition can be added to the chewing gum in amounts of from about 0.01 wt% to about 20 wt% of the gum, or from about 0.05 wt% to about 10 wt% of the gum, or from about 0.1 w% to about 5 wt% of the gum, and preferably, from about 0.2 wt% to about 10 wt% by weight, or from about 0.5 wt% to about 7 wt% of the total weight of the chewing gum.

[0060] In certain embodiments, a variety of additional flavoring agents can also be used, if desired. Flavoring agents can include essential oils, synthetic flavors or mixtures thereof including, but not limited to, oils derived from plants and fruits such as citrus oils, fruit essences, clove oil, anise, and the like. Artificial flavoring agents and components can also be used.

[0061] Natural and artificial flavoring agents can be combined in any sensorially acceptable fashion. Included in the general category of flavors are sensates, chemicals which impart physiological sensations in the mouth such as cooling agents, warming agents and tingling agents. Examples of cooling agents include menthol, WS-23, WS-3, WS-5, isopulegol, esters of menthol such as menthyl succinate, menthyl lactate and menthyl glutarate, among others. Warming and tingling agents include capsaicin, piperine, jambu and spilanthol.

[0062] Optional ingredients such as colorants, Whiteners, antioxidants, emulsifiers and pharmaceutical agents can also be added as separate components of the chewing gum composition, or added as part of the gum base. In certain embodiments, the colors and Whiteners can include, but are not limited to, FD&C- type dyes and lakes, fruit and vegetable extracts, titanium dioxide or mixtures thereof. In certain embodiments, the antioxidants can include, but are not limited to, beta-carotenes, acidulants (e.g. vitamin C), alpha-tocopherol (vitamin E), beta, gamma and delta tocopherols, propyl gallate, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tertiary butyl hydroquinone (TBHQ). In specific embodiments, the gum base includes optional minor amounts (about one percent or less) of miscellaneous ingredients such as colorants, antioxidants, etc.Chewy Confections

[0063] Chewy candies are opaque and generally firm, having an elastic texture that appeals to consumers. As a chewy confection is chewed, it does not break apart, but dissolves slowly in the mouth. These smaller confection pieces deliver flavor and sweetness as they dissolve into a pliable chewy substance in the mouth. Chewy confection is a food product that is formed by a) mixing a sweetener solution (generally sugar and corn syrup), (b) creating a hydrated suspension containing water and a gelling agent, (c) combining the sweetener solution and gelling agent, (d) then adding a fat mixture after whipping the sweetener mixture andgelling agent together and aerating the formed product by forming the mass into a finished piece.

[0064] Traditional chewy confectionery products are typically made with a sweetener bulking agent and a texturizing agent. Commonly used sweeteners are sucrose and glucose syrup or com syrup. A fat is also commonly added to such chewy confectionery products to achieve desired chew characteristics. Chewy confectionery products have a cohesive nature under normal room conditions. Chewy confectionery product can further include water, foaming agents, humectants, artificial and natural sweeteners, emulsifiers, flavor enhancers, acids, essential oil, artificial and natural flavorings, colorings, fruit juices, vegetable juices, proteins, and other additives typically used in the production of chewy confectionery products as desired. Often times chewy confectionery products are referred to as chewy candy, toffee, gummies, or taffy.

[0065] Traditional chewy confections products typically contain gelatin, starch, egg white (albumin), or combinations thereof as the texturing agent so that they have the chewy texture that is desirable for the products. Gelatin is the most popular of the texturizing agents as it gives the chewy confectionery products a long- lasting cohesive chew; however, there are also several downfalls to using gelatin in confectionery products. Food grade gelatin is obtained from bovine or porcine raw materials and is thus undesirable to a number of groups who observe certain dietary restrictions. Additionally, since gelatin is a protein, it is highly sensitive to temperature and / or acid which can cause it to degrade and foul.

[0066] Each texturizing agent has its own advantages. One of the advantages of using starch as the texturizing agent in such products is that it allows one to control the viscosity of the substance during production, which helps with control of subsequent cold flow during storage. The advantage of using gelatin as the texturizing agent in chewy confectionery products is that the gelatin gives the candy a distinctive chewy texture that ranges from soft to very firm depending on the amount of gelatin used. Using egg white as the texturizing agent helps stabilize incorporated air thus keeping air bubbles from collapsing - this gives the product a light and airy texture. Use of egg white and gelatin as texturizing agents is not desirable in the confectionery industry as both are animal derived ingredients. Additionally, since gelatin and egg white are proteins, they are sensitive to temperature and / or acid which can cause them to degrade or foul. Use of starch, onthe other hand, eliminates the use of animal products in the chewy confectionery product, but it tends to have a low gelling tendency and is not as useful alone in creating the ideal chewy texture in a chewy confectionery product thus gelatin is most often added to achieve the desired chew characteristics and texture. Gelatin tends to add a bouncy, rubbery texture.

[0067] A variety of sweetener bulking agents can also be used besides sucrose. Other sugars that can be used are dextrose, maltose, lactose, galactose, tagatose, allose, isomaltulose, various types of glucose syrups such as corn, rice, high fructose, and allulose syrups. For a low-calorie product, alditols or polyols can be used such as sorbitol, mannitol, maltitol, isomalt, erythritol, and various types of hydrogenated starch hydrolyzates (HSH). The sweetener can be added to the chewy confectionery product in the amount of about 10-99% by weight of the chewy confectionery product. Fats can be added to the chewy confectionery product in the amount of about 0.5-25% by weight of the chewy confectionery product.

[0068] For a low-calorie product, alditols or polyols can be used such as sorbitol, mannitol, maltitol, isomalt, erythritol, and various types of hydrogenated starch hydrolyzates (HSH). The sweetener can be added to the chewy confectionery product in the amount of about 10-99% by weight, and the allulose can be added in the amount of about 10-90% by weight of the chewy confectionery product. Fats can be added to the chewy confectionery product in the amount of about 0.5-25% by weight of the chewy confectionery product.EXAMPLES

[0069] For the purpose of understanding and not limitation, the presently disclosed subject matter will be better understood by reference to the following Example, which is provided as exemplary of the disclosed subject matter, and not by way of limitation.EXAMPLE 1: Encapsulation of sweet protein by agglomeration with HPMC

[0070] Sweetener compositions comprising sweet proteins are prepared and encapsulated by agglomeration with HPMC. Sweetener compositions comprising monellin are prepared as described in Table 1 , and then mixed with HPMC. The mixture is combined until it became cohesive. The mass is broken into small pieces and dried overnight. The pieces were then ground using hammer mill.Table 1. Sweetener compositions.EXAMPLE 2: Encapsulation of sweet protein by extrusion with PVAC

[0071] Sweetener compositions comprising sweet proteins are prepared and encapsulated by extrusion with PVAC. Sweetener compositions comprising monellin are prepared as described in Table 1 , and then mixed with PVAC.Table 2. Sweetener compositions for encapsulation with PVAC.EXAMPLE 3: Impact of encapsulation on sweet protein release

[0072] The encapsulated sweeteners from Table 1 above are incorporated into chewing gum formulations and evaluated for sensory attributes including sweetness. Chewing gum formulations are prepared as summarized in Table 3 using non-encapsulated sweetener compositions (Table 3, Formula A) or the encapsulated sweetener compositions described in Examples 1 and 2 (Table 3, Formula B).Table 3. Chewing gum formulations.EXAMPLE 4: Impact of encapsulation on gum composition stability and shelflife

[0073] The encapsulated sweeteners from Table 1 above are incorporated into chewing gum formulations, placed in storage over varying periods of time at ambient conditions, and then evaluated for sensory attributes including sweetness. Chewing gum formulations are prepared as summarized in Table 2 using nonencapsulated sweetener compositions or the encapsulated sweetener compositions described in Examples 1 and 2.EXAMPLE 5: Modulation of onset and duration of sweet perception using differential protein solubility in gum

[0074] Chewing gums are typically prepared using pH and ionic strengths that maximize solubility of the protein in their preparation and delivery. In this example, the onset and duration of sweet perception is prolonged by preparing the composition at a pH and ionic strength that more closely matches the isoelectric point of the target sweet protein (Table 4).Table 4. Sweet taste duration of sweet protein through adjusting pH or ionic strength.

[0075] Use of metals or salts in the chewing gum impacts the solubility and release of protein into saliva while chewing. These components increase the ionic strength which causes sweet proteins to chew out faster, thus increasing shorter term sweet taste perception, and shortening duration or delayed release of the protein over time. Salts commonly added to chewing gums include calcium chloride or other alkaline salts, e.g., magnesium, calcium, and barium.

[0076] In this example, chewing gum compositions were prepared as described above and further comprising calcium carbonate for increasing the ionic strength and adjusting the pH of the composition to a pH near the isoelectric point of the sweet protein. Sweet protein release was compared for chewing gums comprising calcium carbonate versus gums comprising talc as a filler. These compositions exhibited reduced solubility and delayed release of the sweet protein from the gum.EXAMPLE 6: Use of protein sweetener to reduce bitterness and off-tastes in solution

[0077] Certain high potency sweeteners, such as rebaudioside A (Reb A), exhibit bitterness or unpleasant off-tastes. This example describes the combination of such high potency sweeteners with sweet proteins to reduce bitterness and off- tastes.

[0078] Solutions comprising 500 ppm Reb A, were compared to solutions comprising 500 ppm Reb A in combination with 2 ppm, 4 ppm, or 7 ppm brazzein. The solutions were tested by a panel of 12 participants. Participants were instructed to hold the solution in their mouth for 10 seconds, spit out the solution, and then immediately evaluate the sensory profiles of the solutions, in particular, sweetness, bitterness, and off taste. The participants evaluated the profiles again after 30 seconds and 2 minutes.

[0079] Sweetness intensities were similar between all samples (FIG. 1A) and at each timepoint. However, solutions comprising brazzein showed reduced bitterness (FIG. 1 B) and off-tastes (FIG. 1 C) in comparison to solutions comprisingonly Reb A. This showed that brazzein improved the taste quality of solutions comprising Reb A by reducing bitterness and off-tastes.EXAMPLE 7: Use of protein sweetener to reduce bitterness and off-tastes in chewing gum

[0080] Chewing gums were prepared as shown in Table 5. Chewing gums comprises Reb A alone or in combination with brazzein at 4 ppm or 27 ppm. The gums were tested by a panel of 12 participants. Panelists were instructed to chew the gums for 12 minutes and measure the sensory attributes during the chew period. Gums comprising both Reb A and brazzein showed similar sweetness (FIG. 2A) and flavor (FIG. 2B) in comparison to gums comprising only Reb A (FIG. 2A). However, gums comprising both Reb A and brazzein showed reduced bitterness (FIG. 2C) and off-taste (FIG. 2D) in comparison to gums comprising only Reb A. This showed that brazzein improved the taste quality of chewing gums comprising Reb A by reducing bitterness and off-tastes.Table 5. Gum formulations by weight percentage.

[0081] While several embodiments have been provided in the present disclosure, it should be understood that the disclosed systems and methods might be embodied in many other specific forms without departing from the spirit or scope of the present disclosure. The present examples are to be considered as illustrative and not restrictive, and the intention is not to be limited to the details given herein.For example, the various elements or components can be combined or integrated in another system or certain features can be omitted, or not implemented.

[0082] In addition, techniques, systems, subsystems, and methods described and illustrated in the various embodiments as discrete or separate can be combined or integrated with other systems, modules, techniques, or methods without departing from the scope of the present disclosure. Other items shown or discussed as coupled or directly coupled or communicating with each other can be indirectly coupled or communicating through some interface, device, or intermediate component whether electrically, mechanically, or otherwise. Other examples of changes, substitutions, and alterations are ascertainable by one skilled in the art and could be made without departing from the spirit and scope disclosed herein.

Claims

WHAT IS CLAIMED IS:1 . A method of improving the stability of at least one high potency sweetener in a confectionary product, comprising:(a) encapsulating the at least one high potency sweetener;(b) incorporating the encapsulated high potency sweetener into a sweetener composition; and(c) incorporating the sweetener composition into the confectionary product.

2. The method of claim 2, wherein the at least one high potency sweetener is selected from the group consisting of brazzein, thaumatin, monellin, curculin, mabinlin, miraculin, pentadin, or combinations thereof.

3. The method of claim 3, wherein the at least one high potency sweetener comprises at least one modification.

4. The method of claim 1 , wherein the high potency sweetener is encapsulated by spray drying, spray coating, spray chilling, fluidized bed drying, entrapment, absorption, adsorption, coacervation, complexation, wet granulation, wax granulation, fiber extrusion, fiber spinning, agglomeration, fixation, extrusion, melt extrusion, wet granulation dry granulation, roll compaction, wet agglomeration, dry agglomeration, or fluid bed coating.

5. The method of claim 1 , wherein the high potency sweetener is encapsulated using at least one encapsulating material selected from the group consisting of polyvinyl acetate (PVAC), polyethylene, crosslinked polyvinyl pyrrolidone, polymethylmethacrylate, polyacetic acid, polyhydroxyalkanoates, ethylcellulose, polyvinylacetate phthalate, methacrylic acid-co-methylmethacrylate, polylactide (PLA), polylactide-glycolide (PLGA), polymonomethoxypoly ethylene glycol-co- D,L-lactide (PELA), polysaccharides, modified polysaccharides, gelatin, zein, casein, soybean proteins, pea protein, whey protein, and combinations thereof.

6. The method of claim 1 , wherein the high potency sweetener is encapsulated using at least one encapsulating material selected from the group consisting of starch, modified starch, hydroxyl methyl cellulose, hydroxypropylmethylcellulose (HPMC), microcrystalline cellulose, carboxymethyl cellulose, ethylcellulose, sodium alginate, alpha, beta and gamma cyclodextrin, and combinations thereof.

7. The method of claim 1 , wherein the high potency sweetener is encapsulated using at least one encapsulating material selected from the group consisting of carrageenan, chitosan, pectin, gum Arabic, sodium alginate, cyclodextrin, and combinations thereof.

8. The method of claim 1 , wherein the high potency sweetener is encapsulated to provide partial encapsulation, full encapsulation, single, or double encapsulation.

9. A method of controlling the release of at least one high potency sweetener in a confectionary product, comprising:(a) incorporating the high potency sweetener into a sweetener composition; and(b) incorporating the sweetener composition into the confectionary product.

10. The method of claim 9, wherein the at least one high potency sweetener is selected from the group consisting of brazzein, thaumatin, monellin, curculin, mabinlin, miraculin, pentadin, or combinations thereof.

11. The method of claim 10, wherein the at least one high potency sweetener comprises at least one modification.

12. The method of claim 9, further comprising encapsulating the high potency sweetener.

13. The method of claim 12, wherein the high potency sweetener is encapsulated by spray drying, spray coating, spray chilling, fluidized bed drying, entrapment, absorption, adsorption, coacervation, complexation, wet granulation, wax granulation, fiber extrusion, fiber spinning, agglomeration, fixation, or extrusion.

14. The method of claim 13, wherein the high potency sweetener is encapsulated by spray drying, spray coating, spray chilling, fluidized bed drying, entrapment,absorption, adsorption, coacervation, complexation, wet granulation, wax granulation, fiber extrusion, fiber spinning, agglomeration, fixation, or extrusion, melt extrusion, wet granulation dry granulation, roll compaction, wet agglomeration, dry agglomeration, or fluid bed coating.

15. The method of claim 12, wherein the high potency sweetener is encapsulated using at least one encapsulating material selected from the group consisting of polyvinyl acetate (PVAC), polyethylene, crosslinked polyvinyl pyrrolidone, polymethylmethacrylate, polyacetic acid, polyhydroxyalkanoates, ethylcellulose, polyvinylacetate phthalate, methacrylic acid-co-methylmethacrylate, polylactide (PLA), polylactide-glycolide (PLGA), polymonomethoxypoly ethylene glycol-co- D,L-lactide (PELA), polysaccharides, modified polysaccharides, gelatin, zein, casein, soybean proteins, pea protein, whey protein, and combinations thereof.

16. The method of claim 12, wherein the high potency sweetener is encapsulated using at least one encapsulating material selected from the group consisting of starch, modified starch, hydroxyl methyl cellulose, hydroxypropyl methylcellulose (HPMC), microcrystalline cellulose, carboxymethyl cellulose, ethylcellulose, sodium alginate, alpha, beta and gamma cyclodextrin, and combinations thereof.

17. The method of claim 12, wherein the high potency sweetener is encapsulated using at least one encapsulating material selected from the group consisting of carrageenan, chitosan, pectin, gum Arabic, sodium alginate, cyclodextrin, and combinations thereof.

18. The method of claim 1 , wherein the high potency sweetener is encapsulated using food-grade carriers, texture modifiers, food ingredient encapsulants, elastomers, resins, waxes, fats, oils, and fillers.

19. The method of claim 12, wherein the high potency sweetener is encapsulated to provide partial encapsulation, full encapsulation, single, or double encapsulation.

20. The method of claim 1 , further comprising adjusting the pH of the sweetener composition to pH 9.0 - 9.8.21 . The method of claim 1 , further comprising adding to the sweetener composition at least one compound selected from the group consisting of alkali salts, buffering agents, carbonate or bicarbonate salts, phosphate or biphosphate salts, sodium or potassium or calcium hydroxides, alkali metal hydroxides, alkali earth metal hydroxides, urea or urea salt derivatives, ammonium salts, and combinations thereof.

22. The method of claim 1 , further comprising adding to the sweetener composition at least one compound selected from the group consisting of sodium hydroxide, hydrochloric acid, citric acid, buffering agent, salt, and combinations thereof.

23. The method of claim 22, wherein the buffering agent comprises at least one selected from the group consisting of citrate, phosphate, acetate, carbonate, and combinations thereof.

24. The method of claim 22, wherein the salt comprises at least one selected from the group consisting of sodium, potassium, magnesium (II), calcium, iron (II), iron (III), copper (I), copper (II), zinc (II), and combinations thereof.

25. The method of claim 1 , further comprising adding to the sweetener composition at least one selected from the group consisting of monosaccharides, disaccharides, and combinations thereof.

26. The method of claim 1 , wherein the sweetener composition comprises a first high potency sweetener and a second high potency sweetener.

27. The method of claim 26, wherein the first high potency sweetener is Reb A and the second high potency sweetener is brazzein.

Images