Sweetener composition

Abstract

Sweetener compositions which contain erythritol, one or more high intensity sweeteners, one or more of prebiotics, one or more probiotic strains of bacteria, and, optionally, one or more postbiotics, are provided. The sweetener compositions find use in the manufacture of foods and beverages.

Description

Sweetener CompositionCross reference to related application

[0001] This application claims priority to and the benefit of Australian Provisional Patent Application No. 2024900099 filed on 15 January 2024, the content of which is hereby incorporated by reference in its entirety.Field of the disclosure

[0002] The present disclosure relates to sweetener compositions which contain erythritol, one or more high intensity sweeteners, one or more of prebiotics, one or more probiotic strains of bacteria, and, optionally, one or more postbiotics. The sweetener compositions find use in the manufacture of foods and beverages.Background of the disclosure

[0003] Intestinal microflora may serve as a protective barrier and inhibit the colonization of the intestines by pathogenic bacteria. Under normal conditions, the microflora in the intestines exist in a balanced ecosystem where beneficial microorganisms inhibit pathogens, support intestinal health and enhance immune response. This balanced ecosystem can be disrupted by the intake of antibiotics, unfavourable dietary composition, stress, or chronic conditions such as inflammation, obesity, etc., which can lead to overgrowth of pathogenic bacteria in the gut and cause a range of symptoms and conditions.

[0004] Probiotics are microorganisms that provide health benefits when consumed in a dietary supplement or through foods, whether a fermented food or by fortification. Probiotics inhibit pathogenic bacteria, help maintain a favourable gut environment and help strengthen the intestinal barrier. Probiotics can also assist in restoring disrupted intestinal microflora, enhancing immune responses and inhibiting or clearing pathogens and their toxins. Lactic and acetic acid producing bacteria such as strains of Lactobacillus and Bifidobacterium are often used as probiotics in dietary supplements.

[0005] Prebiotics are non-digestible food ingredients that stimulate the growth or activity of bacteria in the digestive system that are beneficial to the health of the body. Typically, prebiotics are carbohydrates such as oligosaccharides, but the definition does not preclude non-carbohydrates.

[0006] Postbiotics have more recently emerged as non-viable microbial cells, microbial fractions, or cell lysates which may also offer physiological benefits to a subject by providing additional bioactivity. Postbiotic efficacy is based on the microbial metabolites, proteins, lipids, carbohydrates, vitamins, organic acids, cell wall components, or other complex molecules that are generated in the matrix that is fermented. Postbiotics have received attention as they may have anti-inflammatory, immunomodulatory, anti- obesogenic, antihypertensive, hypocholesterolemic, anti-proliferative, and antioxidant activities.

[0007] Postbiotics may be obtained using cell disruption methods, which include heat, enzymatic treatment, solvent extraction, and sonication.

[0008] Consumer acceptance of ingestible compositions that include one or more of prebiotics, probiotics, and postbiotics is not widespread, and in view of the growing evidence that they may improve intestinal health, it would be beneficial if such acceptance could be improved.

[0009] Sucrose is commonly added to ingestible compositions as a sweetener to enhance taste. However, sucrose is high in calories and may also be considered addictive.

[0010] There is a need to provide improved ingestible compositions containing one or more of prebiotics, probiotics and postbiotics.

[0011] Reference to any prior art in the specification is not an acknowledgment or suggestion that this prior art forms part of the common general knowledge in any jurisdiction or that this prior art could reasonably be expected to be understood, regarded as relevant, and / or combined with other pieces of prior art by a skilled person in the art.Summary of the disclosure

[0012] In one aspect the present disclosure provides a sweetener composition comprising: a) erythritol; b) one or more high intensity sweeteners;c) one or more prebiotics; d) one or more probiotic strains of bacteria; and e) optionally, one or more postbiotics.

[0013] In embodiments, the sweetener composition comprises each of:(i) one or more prebiotics;(ii) one or more probiotic strains of bacteria; and(iii) one or more postbiotics.

[0014] In embodiments, the one or more high intensity sweeteners comprise one or more natural high intensity sweeteners.

[0015] In embodiments, the one or more high intensity sweeteners comprise one or more of steviol glycosides and monk fruit extract.

[0016] In embodiments, the one or more prebiotics comprise one or more of alpha glucan, beta glucan, fructooligosaccharides, galactooligosaccharides, gentiooligosaccharides, glucooligosaccharides, isomaltooligosaccharides, mannan oligosaccharides, milk oligosaccharides, pecticoligosaccharides, plant polyphenols, resistant starches, retrograded starch, sialooligosaccharides, soyoligosaccharides, prebiotic sugar alcohols, xylooligosaccharides, or their hydrolysates.

[0017] In embodiments, the one or more prebiotics comprise one or more of acacia gum, arabinogalactans, dextrans, flavonoids, fructans, fucosyllactose, galactomannans, guar gum, inulin, lacto-N-tetraose, lactose, lactosucrose, lactulose, levan, maltodextrins, oligofructose, partially hydrolyzed guar gum, phenolic acids, pectin, raffinose, sialyllactose, stachyose, stilbenes, xylitol, xylose, xylan, or their hydrolysates.

[0018] In embodiments, the one or more probiotic strains of bacteria comprise one or more of Aerococcus, Aspergillus, Bacillus, Bacteroides, Bifidobacterium, Candida, Clostridium, Debaromyces, Enterococcus, Fusobacterium, Lactobacillus, Lactococcus, Leuconostoc, Melissococcus, Micrococcus, Mucor, Oenococcus, Pediococcus, Penicillium, Peptostrepococcus, Pichia, Propionibacterium, Pseudocatenulatum, Rhizopus, Saccharomyces, Staphylococcus, Streptococcus, Torulopsis, and Weissella.

[0019] In some preferred embodiments, the one or more probiotic strains of bacteria comprise one or more of Bacillus, Bifidobacterium, and Lactobacillus.

[0020] In some preferred embodiments, the one or more probiotic strains of bacteria comprise one or more of Bacillus cereus, Bacillus clausii, Bacillus coagulans, Bacillus licheniformis, Bacillus polyfermenticus, Bacillus subtilis, Bifidobacterium adolescentis, Bifidobacterium animalis subsp. Animalis, Bifidobacterium animalis subsp lactis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium gallicum, Bifidobacterium gallinarum, Bifidobacterium longum subsp infantis, Bifidobacterium longum subsp longum, Bifidobacterium pseudocatemulatum, Bifidobacterium pseudoIongum subsp globosum, Bifidobacterium pseudoIongum subsp pseudoIongum, Lactobacillus easel, Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus salivarius, Lactobacillus fermentum, Lactobacillus reuteri, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus (aka Lactobacillus bulgaricus), Lactobacillus crispatus, Lactobacillus gasseri, Lactobacillus johnsonii, Lactobacillus helveticus, and Lactobacillus delbrueckii.

[0021] In some preferred embodiments, the one or more probiotic strains of bacteria comprise at least Bacillus subtilis.

[0022] In some preferred embodiments, the one or more probiotic strains of bacteria comprise at least Bacillus coagulans.

[0023] In embodiments, the one or more postbiotics comprise one or more non-viable bacterial strains and / or metabolic by-products produced by probiotic bacteria.

[0024] In any one of the herein disclosed aspects or embodiments, the metabolic byproducts comprise one or more of short chain fatty acids, exopolysaccharides, enzymes, cell wall fragments, cell free supernatants, bacterial lysates, and vitamins, for example B and K group vitamins.

[0025] In embodiments, the one or more non-viable bacterial strains comprise one or more of Lactobacillus plantarum, Lacticaseibacillus rhamnosus, Lactobacillus acidophilus, Lacticaseibacillus easel, Lacticaseibacillus paracasei, Limosilactibacillus reuteri, Bifidobacterium animalis subs lactis, Bifidobacterium longum, and Bifidobacterium adolescentis.

[0026] In one preferred embodiment, the prebiotic comprises inulin, the probiotic strain of bacteria comprises Lactobacillus plantarum and Bifidobacterium animalis subsp lactis, and the non-viable bacterial strain comprises Lactobacillus acidophilus.

[0027] In another preferred embodiment, the prebiotic comprises fructooligosaccharides, the probiotic strain of bacteria comprises Lactobacillus plantarum and Bifidobacterium bifidum, and the non-viable bacterial strain comprises Lacticaseibacillus casei.

[0028] In another preferred embodiment, the prebiotic comprises arabinogalactan, the probiotic strain of bacteria comprises Bifidobacterium longum subsp longum and Lacticaseibacillus paracasei, and the non-viable bacterial strain comprises Lactobacillus plantarum.

[0029] In another preferred embodiment, the prebiotic comprises galactooligosaccharides, the probiotic strain of bacteria comprises Lactobacillus paracasei and Limosilactibacillus reuteri, and the non-viable bacterial strain comprises Ligilactobacillus salivarius.

[0030] In another preferred embodiment, the prebiotic comprises resistant starch, the probiotic strain of bacteria comprises Bifidobacterium breve and Lactobacillus helveticus, and the non-viable bacterial strain comprises Bifidobacterium animalis subs lactis.

[0031] In another preferred embodiment, the prebiotic comprises xylitol, the probiotic strain of bacteria comprises Bacillus coagulans, and the non-viable bacterial strain comprises Lactobacillus plantarum.

[0032] In any one of the herein disclosed embodiments the prebiotic comprises xylitol.

[0033] In any one of the herein disclosed embodiments the prebiotic comprises xylitol and the probiotic strain of bacteria comprises Bacillus subtilis.

[0034] In any one of the herein disclosed embodiments the prebiotic comprises one or more of inulin, green banana resistant starch, and yellow pea fibre.

[0035] In any one of the herein disclosed aspects or embodiments, the sweetener composition comprises from about 75 wt.% to about 99 wt.% erythritol, based on the total weight of the sweetener composition.

[0036] In any one of the herein disclosed aspects or embodiments, the amount of erythritol in the sweetener composition is greater than or equal to about 75 wt.%, or greater than or equal to about 80 wt.%, or greater than or equal to about 85 wt.%, or greater than or equal to about 90 wt.%, or greater than or equal to about 95 wt.%; based on the total weight of the sweetener composition.

[0037] In any one of the herein disclosed aspects or embodiments, the sweetener composition comprises from about 0.01 wt.% to about 2 wt.% of one or more high intensity sweeteners, based on the total weight of the sweetener composition.

[0038] In any one of the herein disclosed aspects or embodiments, the sweetener composition comprises from about 0.5 wt.% to about 20 wt.% of one or more prebiotics, based on the total weight of the sweetener composition.

[0039] In any one of the herein disclosed aspects or embodiments, the sweetener composition comprises from about 0.01 wt.% to about 5 wt.% of one or more probiotic bacterial strains, based on the total weight of the sweetener composition.

[0040] In any one of the herein disclosed aspects or embodiments, the sweetener composition comprises from about 0.5 wt.% to about 20 wt.% of one or more postbiotics, based on the total weight of the sweetener composition.

[0041] In any one of the herein disclosed aspects or embodiments, the sweetener composition comprises from about 10 million to about 5 billion CFUs per gram of sweetener composition at the point of manufacture of the sweetener composition, or from about 20 million to about 2 billion CFUs per gram of sweetener composition.

[0042] In any one of the herein disclosed aspects or embodiments, a rate of decline of CFUs is less than about 0.1%, or less than about 0.2%, or less than about 0.3%, or less than about 0.4%, or less than about 0.5%, or less than about 0.6%, or less than about 0.7%, or less than about 0.8%, or less than about 0.9%, or less than about 1%, or less than about 2%, or less than about 3%, or less than about 4%, or less than about 5%, orless than about 10%, or less than about 15%, or less than about 20% per month from the point of manufacture.

[0043] In any one of the herein disclosed aspects or embodiments, the energy content of the sweetener composition is less than about 10 kJ per gram sweetener composition, or less than about 9 kJ per gram, or less than about 8 kJ per gram, or less than about 7 kJ per gram, or less than about 6 kJ per gram, or less than about 5 kJ per gram, or less than about 4 kJ per gram, or less than about 3 kJ per gram, or less than about 2 kJ per gram.

[0044] In embodiments, the sweetener composition comprises:(a) from about 75 wt.% to about 99 wt.% erythritol;(b) from about 0.01 wt.% to about 2 wt.% of one or more high intensity sweeteners; and(c) from about 0.5 wt.% to about 20 wt. % of one or more prebiotics;(d) from about 0.01 wt.% to about 5 wt.% of one or more probiotic strains of bacteria; and(e) optionally, from about 0.01 wt.% to about 20 wt.% of one or more postbiotics; based on the total weight of the sweetener composition.

[0045] In embodiments, the sweetener composition comprises:(a) from about 75 wt.% to about 99 wt.% erythritol;(b) from about 0.01 wt.% to about 2 wt.% of one or more high intensity sweeteners;(c) from about 0.5 wt.% to about 20 wt. % of one or more prebiotics;(d) from about 0.01 wt.% to about 5 wt.% of one or more probiotic strains of bacteria; and(e) from about 0.01 wt.% to about 20 wt.% of one or more postbiotics; based on the total weight of the sweetener composition.

[0046] In embodiments, the amount of prebiotic, for example xylitol, in the sweetener composition of the present disclosure is from about 0.5 wt.% to about 10 wt.%, or from about 0.5 wt.% to about 5 wt.%, based on the total weight of the sweetener composition.

[0047] In embodiments, the amount of probiotic strain of bacteria in the sweetener composition of the present disclosure is from about 0.05 wt.% to about 5 wt.%, or from about 0.05 wt.% to about 2 wt.%, or from about 0.1 wt.% to about 2 wt.%, based on the total weight of the sweetener composition.

[0048] In embodiments, the amount of postbiotic in the sweetener composition of the present disclosure is from about 0.01 wt.% to about 5 wt.%, or from about 0.05 wt.% to about 1 wt.%, based on the total weight of the sweetener composition.

[0049] In another aspect the present disclosure provides a method of preparing the sweetener composition according to any one of the herein disclosed embodiments, comprising:(a) combining in a suitable solvent or diluent, erythritol, one or more high intensity sweeteners, and one or more of:(i) one or more prebiotics,(ii) one or more probiotic bacterial strains, and(iii) one or more postbiotics; and(b) drying the combination.

[0050] In embodiments, the drying is one or more of spray drying, convection drying, vacuum drum drying, freeze drying, pan drying, fluidised bed drying, and high speed paddle drying.

[0051] In another aspect the present disclosure provides a food or beverage product comprising the sweetener composition according to any one of the herein disclosed embodiments.

[0052] For the avoidance of doubt, the sweetener compositions according to the present disclosure which contain both a probiotic strain of bacteria and a non-viable postbiotic strain of bacteria, include compositions wherein the strain of bacteria may bethe same. For example, a probiotic may include Bacillus coagulans and a postbiotic may include non-viable Bacillus coagulans.

[0053] Any embodiment herein shall be taken to apply mutatis mutandis to any other embodiment unless specifically stated otherwise.

[0054] The present disclosure is not to be limited in scope by the specific embodiments described herein, which are intended for the purpose of exemplification only. Functionally-equivalent products, compositions and processes are clearly within the scope of the disclosure as described herein.

[0055] Further aspects of the present disclosure and further embodiments of the aspects described in the preceding paragraphs will become apparent from the following description, given by way of example and with reference to the accompanying drawings.Detailed description of the embodiments

[0056] It will be understood that the disclosure described and defined in this specification extends to all alternative combinations of two or more of the individual features mentioned or evident from the text or drawings. All of these different combinations constitute various alternative aspects of the disclosure.Definitions

[0057] For purposes of interpreting this specification, terms used in the singular will also include the plural and vice versa.

[0058] "About" as used herein when referring to a measurable value such as an amount, a temporal duration, and the like, is meant to encompass variations of ±20% or ±10%, in some instances ±5%, in some instances ±1%, and in some instances ±0.1% from the specified value, as such variations are appropriate to perform the disclosed methods.

[0059] Ranges: throughout this disclosure, various aspects of the disclosure can be presented in a range format. It should be understood that the description in range format is merely for convenience and brevity and should not be construed as an inflexible limitation on the scope of the disclosure. Accordingly, the description of a range should be considered to have specifically disclosed all the possible subranges aswell as individual numerical values within that range. For example, description of a range such as from 1 to 6 should be considered to have specifically disclosed subranges such as from 1 to 3, from 1 to 4, from 1 to 5, from 2 to 4, from 2 to 6, from 3 to 6 etc., as well as individual numbers within that range, for example, 1 , 2, 2.7, 3, 4, 5, 5.3, and 6. This applies regardless of the breadth of the range.

[0060] As used herein, except where the context requires otherwise, the term "comprise" and variations of the term, such as "comprising", "comprises" and "comprised", are not intended to exclude further additives, components, integers or steps.

[0061] As used herein, the term “high intensity sweetener” is a sweetener having a sweetness intensity at least an order of magnitude greater than sucrose. High intensity sweeteners useful in the presently disclosed sweetener compositions include one or more of aspartame, acesulfame potassium, sucralose, neotame, advantame, saccharin, steviol glycosides, monk fruit extract (mogrosides), and thaumatin.

[0062] As used herein, the term “steviol glycoside(s)” refers to glycosides of steviol, including, but not limited to, naturally occurring steviol glycosides, e.g. Rebaudioside A (Reb A), Rebaudioside B (Reb B), Rebaudioside C (Reb C), Rebaudioside D (Reb D), Rebaudioside E (Reb E), Rebaudioside F (Reb F), Rebaudioside G (Reb G), Rebaudioside H (Reb H), Rebaudioside I (Reb I), Rebaudioside J (Reb J), Rebaudioside K (Reb K), Rebaudioside L (Reb L), Rebaudioside M (Reb M), Rebaudioside N (Reb N), Rebaudioside O (Reb O), Rebaudioside Q (Reb Q), Rebaudioside R (Reb R), Rebaudioside S (Reb S), Rebaudioside T (Reb T), Rebaudioside U (Reb U), Rebaudioside V (Reb V), Rebaudioside W (Reb W), Rebaudioside Y (Reb Y), Stevioside, Steviolbioside, Dulcoside A and Rubusoside, etc. or synthetic or biosynthetic steviol glycosides, e.g. enzymatically glycosylated steviol glycosides, steviol glycoside products from bioconversion of steviol glycosides by biocatalysts, steviol glycosides from fermentation of recombinant microbial host capable of de novo synthesis of steviol glycosides, and combinations thereof.

[0063] As used herein, the term “prebiotic” refers to a nutritional supplement that stimulates the growth or activity of beneficial bacteria or inhibits the growth or mucosal adhesion of pathogenic bacteria in the intestines. Prebiotics are not inactivated in the stomach and / or upper intestine or absorbed in the gastrointestinal tract of a subjectingesting them, but they are fermented by the gastrointestinal microflora and / or by probiotics. In 2008, the 6th Meeting of the International Scientific Association of Probiotics and Prebiotics (ISAPP) defined “dietary prebiotics” as “a selectively fermented ingredient that results in specific changes in the composition and / or activity of the gastrointestinal microbiota, thus conferring benefit(s) upon host health” (Gibson G.R., et aL, Dietary prebiotics: Current status and new definition. Food Sci. Technol. Bull. Fund Foods. 2010; 7:1-19. doi: 10.1616 / 1476-2137.15880).

[0064] Non-limiting examples of prebiotics include acacia gum, alpha glucan, arabinogalactans, beta glucan, dextrans, fructooligosaccharides, fucosyllactose, galactooligosaccharides, galactomannans, gentiooligosaccharides, glucooligosaccharides, guar gum, inulin, isomaltooligosaccharides, lactoneotetraose, lactosucrose, lactulose, levan, maltodextrins, milk oligosaccharides, partially hydrolyzed guar gum, pecticoligosaccharides, resistant starches, retrograded starch, sialooligosaccharides, sialyllactose, soyoligosaccharides, various sugar alcohols such as xylitol, xylooligosaccharides, or their hydrolysates, or combinations thereof.

[0065] Prebiotics may be found naturally in a variety of foods including, without limitation, bananas, berries, asparagus, garlic, wheat, oats, barley (and other whole grains), flaxseed, tomatoes, Jerusalem artichoke, onions and chicory, greens (e.g., dandelion greens, spinach, collard greens, chard, kale, mustard greens, turnip greens), and legumes (e.g., lentils, kidney beans, chickpeas, navy beans, white beans, black beans).

[0066] As used herein, the term probiotic strain of bacteria refers to food-grade microorganisms (alive, including semi-viable or weakened, and / or non-replicating), metabolites, microbial cell preparations or components of microbial cells that could confer health benefits on a subject when administered in adequate amounts, more specifically, that beneficially affect a subject by improving its intestinal microbial balance, leading to effects on the health or well-being of the host. See, Hill C, et aL, The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nat Rev Gastroenterol Hepatol 2014; 11 :506-14.

[0067] In general, it is believed that these micro-organisms inhibit or influence the growth and / or metabolism of pathogenic bacteria in the intestinal tract. The probioticstrains of bacteria may also activate the immune function of the subject. For this reason, there have been many different approaches to include probiotics into food products. Non-limiting examples of probiotic strains of bacteria include Aerococcus, Aspergillus, Bacillus, Bacteroides, Bifidobacterium, Candida, Clostridium, Debaromyces, Enterococcus, Fusobacterium, Lactobacillus, Lactococcus, Leuconostoc, Melissococcus, Micrococcus, Mucor, Oenococcus, Pediococcus, Penicillium, Peptostrepococcus, Pichia, Propionibacterium, Pseudocatenulatum, Rhizopus, Saccharomyces, Staphylococcus, Streptococcus, Torulopsis, Weissella, or combinations thereof.

[0068] Non-limiting examples of foodstuffs comprising probiotic strains of bacteria include yogurt, sauerkraut, kefir, kimchi, fermented vegetables, and other foodstuffs containing a microbial element that beneficially affects a subject by improving the intestinal microbalance.

[0069] The International Scientific Association for Probiotics and Prebiotics defines a postbiotic as a “preparation of inanimate microorganisms and / or their components that confers a health benefit on the host” (Nature Reviews Gastroenterology & Hepatology, volume 18, pages 649-667 (2021 )). As used herein the term “postbiotic” encompasses both metabolites of microorganisms and inanimate microorganisms themselves, such as inanimate bacteria. When used in the context of a “postbiotic strain”, the term postbiotic refers to postbiotic microorganism. In other uses, the term postbiotic refers to postbiotic metabolites, such as molecules, compounds, or compositions produced by bacteria.

[0070] Postbiotic microorganisms, for example postbiotic bacteria may be prepared by killing live bacteria. Any suitable method may be used to kill live microorganisms, for example autoclaving or gamma-irradiation. In some embodiments heat-killing may be preferred. It may be preferred that live microoganisms are killed by a process commonly known as tyndallisation. Accordingly, it will be understood that within the context of the present disclosure, a strain of postbiotic bacteria is a bacterial strain that, is inanimate, disabled or killed. In embodiments, the postbiotic bacterial strain may be tyndallised, that is it has been killed by treatment with heat in a tyndallisation process. Various tyndallisation protocols exist, but essentially they involve heating to a temperature below the temperature that would normally be used in an autoclaving process.

[0071] The present disclosure is predicated on the finding that combinations of erythritol, high intensity sweetener, prebiotics, probiotics, and, optionally, postbiotics, have desirable flavour profiles.

[0072] It has been found that the often bitter aftertaste associate with high intensity sweeteners may be ameliorated through addition of prebiotics, probiotics, and, optionally, postbiotics. Additionally, the presence of erythritol and high intensity sweetener may improve the flavour of prebiotics, probiotics, and postbiotics.

[0073] In one aspect the present disclosure provides a sweetener composition comprising: a) erythritol; b) one or more high intensity sweeteners; and c) one or more prebiotics; d) one or more probiotic strains of bacteria; and e) optionally, one or more postbiotics.

[0074] In embodiments, the sweetener composition comprises each of:(i) one or more prebiotics;(ii) one or more probiotic strains of bacteria; and(iii) one or more postbiotics.

[0075] Erythritol is a sugar alcohol having a sweetness about 60-80% of that of sucrose. However, it has a calorific value of only about 5% of that of sucrose, making it an attractive option as a sucrose substitute.

[0076] In embodiments of the present disclosure the amount of erythritol in the sweetener composition is from about 75 wt.% to about 99 wt.%, based on the total weight of the sweetener composition.

[0077] In embodiments of the present disclosure the amount of erythritol in the sweetener composition is from about 76 wt.% to about 99 wt.%, or about 77 wt.% to about 99 wt.%, or about 78 wt.% to about 99 wt.%, or about 79 wt.% to about 99 wt.%, or about 80 wt.% to about 99 wt.%, or about 81 wt.% to about 99 wt.%, or about 82wt.% to about 99 wt.%, or about 83 wt.% to about 99 wt.%, or about 84 wt.% to about 99 wt.%, or about 85 wt.% to about 99 wt.%, or about 86 wt.% to about 99 wt.%, or about 87 wt.% to about 99 wt.%, or about 88 wt.% to about 99 wt.%, or about 89 wt.% to about 99 wt.%, or about 90 wt.% to about 99 wt.%, or about 91 wt.% to about 99 wt.%, or about 92 wt.% to about 99 wt.%, or about 93 wt.% to about 99 wt.%, or about 94 wt.% to about 99 wt.%, or about 95 wt.% to about 99 wt.%, or about 96 wt.% to about 99 wt.%, or about 97 wt.% to about 99 wt.%, or about 98 wt.% to about 99 wt.%, based on the total weight of the sweetener composition.

[0078] In embodiments of the present disclosure the amount of erythritol in the sweetener composition is less than or equal to about 99 wt.%, based on the total weight of the sweetener composition, or less than or equal to about 98 wt.%, or less than or equal to about 97 wt.%, or less than or equal to about 96 wt.%, or less than or equal to about 95 wt.%, or less than or equal to about 94 wt.%, or less than or equal to about 93 wt.%, or less than or equal to about 92 wt.%, or less than or equal to about 91 wt.%, or less than or equal to about 90 wt.%, or less than or equal to about 89 wt.%, or less than or equal to about 88 wt.%, or less than or equal to about 87 wt.%, or less than or equal to about 86 wt.%, or less than or equal to about 85 wt.%, or less than or equal to about 84 wt.%, or less than or equal to about 83 wt.%, or less than or equal to about 82 wt.%, or less than or equal to about 81 wt.%, or less than or equal to about 80 wt.%, or less than or equal to about 79 wt.%, or less than or equal to about 78 wt.%, or less than or equal to about 77 wt.%, or less than or equal to about 76 wt.%, or less than or equal to about 75 wt.%.

[0079] In embodiments of the present disclosure the amount of erythritol in the sweetener composition is greater than or equal to about 50 wt.%, based on the total weight of the sweetener composition, or greater than or equal to about 55 wt.%, or greater than or equal to about 60 wt.%, or greater than or equal to about 65 wt.%, or greater than or equal to about 70 wt.%, or greater than or equal to about 75 wt.%, or greater than or equal to about 80 wt.%, or greater than or equal to about 85 wt.%, or greater than or equal to about 90 wt.%, or greater than or equal to about 95 wt.%.

[0080] In embodiments of the present disclosure the amount of erythritol in the sweetener composition is about 75 wt.%, or about 76 wt.%, or about 77 wt.%, or about 78 wt.%, or about 79 wt.%, or about 80 wt.%, or about 81 wt.%, or about 82 wt.%, or about 83 wt.%, or about 84 wt.%, or about 85 wt.%, or about 86 wt.%, or about 87 wt.%,or about 88 wt.%, or about 89 wt.%, or about 90 wt.%, or about 91 wt.%, or about 92 wt.%, or about 93 wt.%, or about 94 wt.%, or about 95 wt.%, or about 96 wt.%, or about 97 wt.%, or about 98 wt.%, or about 99 wt.%, based on the total weight of the sweetener composition.

[0081] In embodiments of the present disclosure the high intensity sweetener may comprise one or more of steviol glycosides and monk fruit extract. Other high intensity sweeteners are contemplated.

[0082] In embodiments of the present disclosure the amount of high intensity sweetener in the sweetener composition is from about 0.01 wt.% to about 2 wt.%, based on the total weight of the sweetener composition.

[0083] In embodiments of the present disclosure the amount of high intensity sweetener in the sweetener composition is from about 0.2 wt.% to about 2 wt.%, or from about 0.3 wt.% to about 2 wt.%, or from about 0.4 wt.% to about 2 wt.%, or from about 0.5 wt.% to about 2 wt.%, or from about 0.6 wt.% to about 2 wt.%, or from about 0.7 wt.% to about 2 wt.%, or from about 0.8 wt.% to about 2 wt.%, or from about 0.9 wt.% to about 2 wt.%, or from about 1 wt.% to about 2 wt.%, or from about 1.1 wt.% to about 2 wt.%, or from about 1 .2 wt.% to about 2 wt.%, or from about 1 .3 wt.% to about 2 wt.%, or from about 1 .3 wt.% to about 2 wt.%, or from about 1 .4 wt.% to about 2 wt.%, or from about 1 .5 wt.% to about 2 wt.%.

[0084] In embodiments of the present disclosure the amount of high intensity sweetener in the sweetener composition is from about 0.1 wt.% to about 1 .9 wt.%, or from about 0.1 wt.% to about 1 .8 wt.%, or from about 0.1 wt.% to about 1 .7 wt.%, or from about 0.1 wt.% to about 1 .6 wt.%, or from about 0.1 wt.% to about 1 .5 wt.%, or from about 0.1 wt.% to about 1 .4 wt.%, or from about 0.1 wt.% to about 1 .3 wt.%, or from about 0.1 wt.% to about 1.1 wt.%, or from about 0.1 wt.% to about 1 wt.%, or from about 0.1 wt.% to about 0.9 wt.%, or from about 0.1 wt.% to about 0.8 wt.%, or from about 0.1 wt.% to about 0.7 wt.%, or from about 0.1 wt.% to about 0.6 wt.%, or from about 0.1 wt.% to about 0.5 wt.%, or from about 0.2 wt.% to about 1 wt.%, or from about0.2 wt.% to about 0.8 wt.%, or from about 0.3 wt.% to about 0.7 wt.%.

[0085] In embodiments of the present disclosure the amount of high intensity sweetener in the sweetener composition is about 0.01 wt.%, or about 0.05 wt.%, orabout 0.1 wt.%, or about 0.2 wt.%, or about 0.3 wt.%, or about 0.4 wt.%, or about 0.5 wt.%, or about 0.6 wt.%, or about 0.7 wt.%, or about 0.8 wt.%, or about 0.9 wt.%, or about 1 wt.%, or about 1.1 wt.%, or about 1 .2 wt.%, or about 1 .3 wt.%, or about 1 .4 wt.%, or about 1 .5 wt.%, or about 1 .6 wt.%, or about 1 .7 wt.%, or about 1 .8 wt.%, or about 1 .9 wt.%, or about 2 wt.%, based on the total weight of the sweetener composition.

[0086] In embodiments of the present disclosure, the amount of high intensity sweetener in the sweetener composition is greater than or equal to about 0.01 wt.%, or greater than or equal to about 0.05 wt.%, based on the total weight of the sweetener composition, or greater than or equal to about 0.1 wt.%.

[0087] In embodiments of the present disclosure, the amount of high intensity sweetener in the sweetener composition is less than about 5 wt.%, based on the total weight of the sweetener composition, or less than about 3 wt.%, or less than about 2 wt.%, or less than about 1 wt.%.Prebiotics

[0088] In embodiments, the one or more prebiotics comprise one or more of alpha glucan, beta glucan, fructooligosaccharides, galactooligosaccharides, gentiooligosaccharides, glucooligosaccharides, isomaltooligosaccharides, mannan oligosaccharides, milk oligosaccharides, pecticoligosaccharides, plant polyphenols, resistant starches, retrograded starch, sialooligosaccharides, soyoligosaccharides, prebiotic sugar alcohols, xylooligosaccharides, or their hydrolysates.

[0089] In embodiments, the one or more prebiotics comprise one or more of acacia gum, arabinogalactans, dextrans, flavonoids, fructans, fucosyllactose, galactomannans, guar gum, inulin, lacto-N-tetraose, lactose, lactosucrose, lactulose, levan, maltodextrins, oligofructose, partially hydrolyzed guar gum, phenolic acids, pectin, raffinose, sialyllactose, stachyose, stilbenes, xylitol, xylose, xylan, or their hydrolysates.

[0090] In embodiments of the present disclosure the amount of prebiotics in the sweetener composition is from about 0.5 wt.% to about 20 wt.%, based on the total weight of the sweetener composition.

[0091] In embodiments of the present disclosure the amount of prebiotics in the sweetener composition is from about 0.5 wt.% to about 15 wt.%, based on the total weight of the sweetener composition, or from about 0.5 wt.% to about 14 wt.%, or from about 0.5 wt.% to about 13 wt.%, or from about 0.5 wt.% to about 12 wt.%, or from about 0.5 wt.% to about 11 wt.%, or from about 0.5 wt.% to about 10 wt.%, or from about 0.5 wt.% to about 9 wt.%, or from about 0.5 wt.% to about 8 wt.%, or from about 0.5 wt.% to about 7 wt.%, or from about 0.5 wt.% to about 6 wt.%, or from about 0.5 wt.% to about 5 wt.%, or from about 0.5 wt.% to about 4 wt.%, or from about 0.5 wt.% to about 3 wt.%.

[0092] In embodiments of the present disclosure the amount of prebiotics in the sweetener composition is from about 1 wt.% to about 10 wt.%, based on the total weight of the sweetener composition, or from about 1 wt.% to about 9 wt.%, or from about 1 wt.% to about 8 wt.%, or from about 1 wt.% to about 7 wt.%, or from about 1 wt.% to about 6 wt.%, or from about 1 wt.% to about 5 wt.%.

[0093] In embodiments of the present disclosure the amount of prebiotics in the sweetener composition is about 0.5 wt.%, or about 1 wt.%, or about 2 wt.%, or about 3 wt.%, or about 4 wt.%, or about 5 wt.%, or about 6 wt.%, or about 7 wt.%, or about 8 wt.%, or about 9 wt.%, or about 10 wt.%, or about 11 wt.%, or about 12 wt.%, or about 13 wt.%, or about 14 wt.%, or about 15 wt.%, or about 16 wt.%, or about 17 wt.%, or about 18 wt.%, or about 19 wt.%, or about 20 wt.%, based on the total weight of the sweetener composition.

[0094] In embodiments of the present disclosure the amount of prebiotics in the sweetener composition is less than about 20 wt.% based on the total weight of the sweetener composition, or less than about 19 wt.%, or less than about 18 wt.%, or less than about 17 wt.%, or less than about 16 wt.%, or less than about 15 wt.%, or less than about 14 wt.%, or less than about 13 wt.%, or less than about 12 wt.%, or less than about 11 wt.%, or less than about 10 wt.%, or less than about 9 wt.%, or less than about 8 wt.%, or less than about 7 wt.%, or less than about 6 wt.%, or less than about 5 wt.%, or less than about 4 wt.%, or less than about 3 wt.%, or less than about 2 wt.%, or less than about 1 wt.%, or less than about 0.5 wt.%.

[0095] In embodiments of the present disclosure the amount of prebiotics in the sweetener composition is greater than about 0.1 wt.% based on the total weight of thesweetener composition, or greater than about 0.5 wt.%, or greater than about 1 wt.%, or greater than about 2 wt.%, or greater than about 3 wt.%, or greater than about 4 wt.%, or greater than about 5 wt.%, or greater than about 6 wt.%, or greater than about 7 wt.%, or greater than about 8 wt.%, or greater than about 9 wt.%, or greater than about 10 wt.%, or greater than about 11 wt.%, or greater than about 12 wt.%, or greater than about 13 wt.%, or greater than about 14 wt.%, or greater than about 15 wt.%.Probiotic strains of bacteria

[0096] In embodiments, the one or more probiotic strains of bacteria comprise one or more of Aerococcus, Aspergillus, Bacillus, Bacteroides, Bifidobacterium, Candida, Clostridium, Debaromyces, Enterococcus, Fusobacterium, Lactobacillus, Lactococcus, Leuconostoc, Melissococcus, Micrococcus, Mucor, Oenococcus, Pediococcus, Penicillium, Peptostrepococcus, Pichia, Propionibacterium, Pseudocatenulatum, Rhizopus, Saccharomyces, Staphylococcus, Streptococcus, Torulopsis, and Weissella.

[0097] In some preferred embodiments, the one or more probiotic strains of bacteria comprise one or more of Bacillus, Bifidobacterium, and Lactobacillus.

[0098] In some preferred embodiments, the one or more probiotic strains of bacteria comprise one or more of Bacillus cereus, Bacillus clausii, Bacillus coagulans, Bacillus licheniformis, Bacillus polyfermenticus, Bacillus subtilis, Bifidobacterium adolescentis, Bifidobacterium animalis subsp. Animalis, Bifidobacterium animalis subsp lactis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium gallicum, Bifidobacterium gallinarum, Bifidobacterium longum subsp infantis, Bifidobacterium longum subsp longum, Bifidobacterium pseudocatemulatum, Bifidobacterium pseudoIongum subsp globosum, Bifidobacterium pseudoIongum subsp pseudoIongum, Lactobacillus easel, Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus salivarius, Lactobacillus fermentum, Lactobacillus reuteri, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus (aka Lactobacillus bulgaricus), Lactobacillus crispatus, Lactobacillus gasseri, Lactobacillus johnsonii, Lactobacillus helveticus, and Lactobacillus delbrueckii.

[0099] In some preferred embodiments, the one or more probiotic strains of bacteria comprise at least Bacillus subtilis or Bacillus coagulans.

[0100] In embodiments of the present disclosure the amount of probiotic strains of bacteria in the sweetener composition is from about 0.01 wt.% to about 5 wt.%, based on the total weight of the sweetener composition.

[0101] In embodiments of the present disclosure the amount of probiotic strains of bacteria in the sweetener composition is from about 0.02 wt.% to about 5 wt.%, based on the total weight of the sweetener composition, or from about 0.03 wt.% to about 5 wt.%, or from about 0.04 wt.% to about 5 wt.%, or from about 0.05 wt.% to about 5 wt.%, or from about 0.06 wt.% to about 5 wt.%, or from about 0.07 wt.% to about 5 wt.%, or from about 0.08 wt.% to about 5 wt.%, or from about 0.09 wt.% to about 5 wt.%, or from about 0.10 wt.% to about 5 wt.%, or from about 0.11 wt.% to about 5 wt.%, or from about 0.12 wt.% to about 5 wt.%, or from about 0.13 wt.% to about 5 wt.%, or from about 0.14 wt.% to about 5 wt.%, or from about 0.15 wt.% to about 5 wt.%, or from about 0.16 wt.% to about 5 wt.%, or from about 0.17 wt.% to about 5 wt.%, or from about 0.18 wt.% to about 5 wt.%, or from about 0.19 wt.% to about 5 wt.%, or from about 0.20 wt.% to about 5 wt.%.

[0102] In embodiments of the present disclosure the amount of probiotic strains of bacteria in the sweetener composition is from about 0.01 wt.% to about 4 wt.%, based on the total weight of the sweetener composition, or from about 0.01 wt.% to about 3 wt.%, or from about 0.01 wt.% to about 2 wt.%, or from about 0.01 wt.% to about 1 wt.%, or from about 0.01 wt.% to about 0.5 wt.%, or from about 0.05 wt.% to about 1 wt.%, or from about 0.05 wt.% to about 0.5 wt.%, or from about 0.1 wt.% to about 1 wt.%, or from about 0.1 wt.% to about 0.5 wt.%.

[0103] In embodiments of the present disclosure the amount of probiotic strains of bacteria in the sweetener composition is about 0.01 wt.%, or about 0.02 wt.%, or about 0.03 wt.%, or about 0.04 wt.%, or about 0.05 wt.%, or about 0.06 wt.%, or about 0.07 wt.%, or about 0.08 wt.%, or about 0.09 wt.%, or about 0.1 wt.%, or about 0.15 wt.%, or about 0.2 wt.%, or about 0.25 wt.%, or about 0.3 wt.%, or about 0.35 wt.%, or about 0.4 wt.%, or about 0.45 wt.%, or about 0.5 wt.%, or about 0.55 wt.%, or about 0.6 wt.%, or about 0.65 wt.%, or about 0.7 wt.%, or about 0.75 wt.%, or about 0.8 wt.%, or about 0.85 wt.%, or about 0.90 wt.%, or about 0.95 wt.%, or about 1 wt.%, or about 2 wt.%, or about 3 wt.%, or about 4 wt.%, or about 5 wt.%, based on the total weight of the sweetener composition.

[0104] In embodiments of the present disclosure the amount of probiotic strains of bacteria in the sweetener composition is less than about 5 wt.% based on the total weight of the sweetener composition, or less than about 4 wt.%, or less than about 3 wt.%, or less than about 2 wt.%, or less than about 1 wt.%, or less than about 0.5 wt.%.

[0105] In embodiments of the present disclosure the amount of probiotic strains of bacteria in the sweetener composition is greater than about 0.01 wt.% based on the total weight of the sweetener composition, or greater than about 0.02 wt.%, or greater than about 0.03 wt.%, or greater than about 0.04 wt.%, or greater than about 0.05 wt.%, or greater than about 0.06 wt.%, or greater than about 0.07 wt.%, or greater than about 0.08 wt.%, or greater than about 0.09 wt.%, or greater than about 0.1 wt.%.

[0106] Probiotic strains of bacteria are measured in colony forming units (CFU), which indicate the number of viable cells. CFUs may be determined by methods well known in the art.

[0107] In embodiments, the amount of CFUs in the sweetener composition at the point of manufacture of the sweetener composition is from about 10 million to about 5 billion CFUs per gram of sweetener composition.

[0108] In embodiments, the amount of CFUs in the sweetener composition at the point of manufacture of the sweetener composition is about 10 million CFUs, or about 20 million CFUs, or about 30 million CFUs, or about 40 million CFUs, or about 50 million CFUs, or about 60 million CFUs, or about 70 million CFUs, or about 80 million CFUs, or about 90 million CFUs, or about 100 million CFUs, or about 110 million CFUs, or about 120 million CFUs, or about 130 million CFUs, or about 140 million CFUs, or about 150 million CFUs, or about 160 million CFUs, or about 170 million CFUs, or about 180 million CFUs, or about 190 million CFUs, or about 200 million CFUs, or about 250 million CFUs, or about 300 million CFUs, or about 350 million CFUs, or about 400 million CFUs, or about 450 million CFUs, or about 500 million CFUs, or about 750 million CFUs or about 1 billion CFUs, or about 2 billion CFUs per gram of sweetener composition.

[0109] In embodiments, a rate of decline of CFUs in the sweetener composition is less than about 1%, or less than about 2%, or less than about 3%, or less than about 4%, or less than about 5%, or less than about 6%, or less than about 7%, or less than about8%, or less than about 9%, or less than about 10%, or less than about 11%, or less than about 12%, or less than about 13%, or less than about 14%, or less than about 15%, or less than about 16%, or less than about 17%, or less than about 18%, or less than about 19%, or less than about 20%, per month from the point of manufacture of the sweetener composition.Postbiotics

[0110] In embodiments, the one or more postbiotics comprise one or more non-viable bacterial strains.

[0111] In embodiments, the one or more non-viable bacterial strains comprise one or more of Lactobacillus plantarum, Lacticaseibacillus rhamnosus, Lactobacillus acidophilus, Lacticaseibacillus easel, Lacticaseibacillus paracasei, Limosilactibacillus reuteri, Bifidobacterium animalis subs lactis, Bifidobacterium longum, and Bifidobacterium adolescentis.

[0112] In some preferred embodiments, the one or more non-viable bacterial strains comprise Lactobacillus plantarum.

[0113] In embodiments, the one or more postbiotics comprise one or more metabolic by-products of probiotic bacterial strains.

[0114] In any one of the herein disclosed aspects or embodiments, the metabolic byproducts comprise one or more of short chain fatty acids, exopolysaccharides, enzymes, cell wall fragments, cell free supernatants, bacterial lysates, and vitamins, for example B and K group vitamins.

[0115] In embodiments of the present disclosure the amount of postbiotics in the sweetener composition is from about 0.01 wt.% to about 20 wt.%, based on the total weight of the sweetener composition.

[0116] In embodiments of the present disclosure the amount of postbiotics in the sweetener composition is from about 0.01 wt.% to about 15 wt.%, based on the total weight of the sweetener composition, or from about 0.01 wt.% to about 14 wt.%, or from about 0.01 wt.% to about 13 wt.%, or from about 0.01 wt.% to about 12 wt.%, or from about 0.01 wt.% to about 11 wt.%, or from about 0.01 wt.% to about 10 wt.%, or from about 0.01 wt.% to about 9 wt.%, or from about 0.01 wt.% to about 8 wt.%, or fromabout 0.01 wt.% to about 7 wt.%, or from about 0.01 wt.% to about 6 wt.%, or from about 0.01 wt.% to about 5 wt.%.

[0117] In embodiments of the present disclosure the amount of postbiotics in the sweetener composition is less than about 15 wt.% based on the total weight of the sweetener composition, or less than about 14 wt.%, or less than about 13 wt.%, or less than about 12 wt.%, or less than about 11 wt.%, or less than about 10 wt.%, or less than about 9 wt.%, or less than about 8 wt.%, or less than about 7 wt.%, or less than about 6 wt.%, or less than about 5 wt.%, or less than about 4 wt.%, or less than about 3 wt.%, or less than about 2 wt.%, or less than about 1 wt.%, or less than about 0.5 wt.%, or less than about 0.1 wt.%, or less than about 0.05 wt.%,

[0118] In embodiments of the present disclosure the amount of postbiotics in the sweetener composition is greater than about 0.01 wt.% based on the total weight of the sweetener composition, or greater than about 0.1 wt.%, or greater than about 0.5 wt.%, or greater than about 1 wt.%, or greater than about 2 wt.%, or greater than about 3 wt.%, or greater than about 4 wt.%, or greater than about 5 wt.%, or greater than about 6 wt.%, or greater than about 7 wt.%, or greater than about 8 wt.%, or greater than about 9 wt.%, or greater than about 10 wt.%, or greater than about 11 wt.%, or greater than about 12 wt.%, or greater than about 13 wt.%, or greater than about 14 wt.%, or greater than about 15 wt.%.

[0119] In embodiments of the present disclosure the amount of postbiotics in the sweetener composition is about 0.01 wt.%, or about 0.05 wt.%, or about 0.1 wt.%, or about 0.2 wt.%, or about 0.5 wt.%, or about 1 wt.%, or about 2 wt.%, or about 3 wt.%, or about 4 wt.%, or about 5 wt.%, or about 6 wt.%, or about 7 wt.%, or about 8 wt.%, or about 9 wt.%, or about 10 wt.%, or about 11 wt.%, or about 12 wt.%, or about 13 wt.%, or about 14 wt.%, or about 15 wt.%, or about 16 wt.%, or about 17 wt.%, or about 18 wt.%, or about 19 wt.%, or about 20 wt.%, based on the total weight of the sweetener composition.

[0120] In any one of the herein disclosed aspects or embodiments, the energy content of the sweetener composition is less than about 2 kJ per gram sweetener composition.

[0121] In embodiments, the energy content of the sweetener composition is less than about 2 kJ, or less than about 1 .9 kJ, or less than about 1 .8 kJ, or less than about 1 .7kJ, or less than about 1 .6 kJ, or less than about 1 .5 kJ, or less than about 1 .4 kJ, or less than about 1 .3 kJ, or less than about 1 .2 kJ, or less than about 1.1 kJ, per gram sweetener composition.

[0122] In embodiments, the sweetener composition according to the present disclosure comprises:(a) from about 75 wt.% to about 99 wt.% erythritol;(b) from about 0.01 wt.% to about 2 wt.% of one or more high intensity sweeteners;(c) from about 0.5 wt.% to about 20 wt.% of xylitol;(d) from about 0.01 wt.% to about 5 wt.% of probiotic strain of bacteria Bacillus coagulans; and(e) from about 0.01 wt.% to about 20 wt.% of postbiotic non-viable bacterial strain Lactobacillus plantarum; based on the total weight of the sweetener composition.

[0123] In embodiments, the sweetener composition according to the present disclosure comprises:(a) from about 85 wt.% to about 99 wt.% erythritol;(b) from about 0.01 wt.% to about 2 wt.% of one or more high intensity sweeteners;(c) from about 0.5 wt.% to about 10 wt.% of xylitol;(d) from about 0.01 wt.% to about 5 wt.% of probiotic strain of bacteria Bacillus coagulans; and(e) from about 0.01 wt.% to about 10 wt.% of postbiotic non-viable bacterial strain Lactobacillus plantarum; based on the total weight of the sweetener composition.

[0124] In embodiments, the sweetener composition according to the present disclosure comprises:(a) from about 75 wt.% to about 99 wt.% erythritol;(b) from about 0.01 wt.% to about 2 wt.% of one or more high intensity sweeteners;(c) from about 0.5 wt.% to about 20 wt.% of xylitol; and(d) from about 0.01 wt.% to about 5 wt.% of probiotic strain of bacteria Bacillus subtilis; based on the total weight of the sweetener composition.

[0125] In embodiments, the sweetener composition according to the present disclosure comprises:(a) from about 85 wt.% to about 99 wt.% erythritol;(b) from about 0.01 wt.% to about 2 wt.% of one or more high intensity sweeteners;(c) from about 0.5 wt.% to about 10 wt.% of xylitol; and(d) from about 0.01 wt.% to about 5 wt.% of probiotic strain of bacteria Bacillus subtilis; based on the total weight of the sweetener composition.

[0126] In embodiments, the amount of xylitol in the sweetener composition of the present disclosure is from about 0.5 wt.% to about 10 wt.%, or from about 0.5 wt.% to about 5 wt.%, based on the total weight of the sweetener composition.

[0127] In embodiments, the amount of probiotic strain of bacteria in the sweetener composition of the present disclosure is from about 0.05 wt.% to about 5 wt.%, or from about 0.05 wt.% to about 2 wt.%, or from about 0.1 wt.% to about 2 wt.%, based on the total weight of the sweetener composition.

[0128] In embodiments, the amount of postbiotic in the sweetener composition of the present disclosure is from about 0.01 wt.% to about 5 wt.%, or from about 0.05 wt.% to about 1 wt.%, based on the total weight of the sweetener composition.Preparation of the sweetener composition

[0129] The sweetener composition of the present disclosure may be prepared in powder form by:(a) combining in a suitable solvent or diluent, erythritol, one or more high intensity sweeteners, and one or more of:(i) one or more prebiotics,(ii) one or more probiotic bacterial strains, and(iii) one or more postbiotics; and(b) drying the combination.

[0130] In embodiments, the drying is one or more of spray drying, convection drying, vacuum drum drying, freeze drying, pan drying, fluidised bed drying, and high-speed paddle drying.Certain embodiments

[0131] Certain embodiments of the present disclosure include the following:

[0132] Embodiment 1 : A sweetener composition comprising: erythritol; one or more high intensity sweeteners; and one or more of: one or more prebiotics; one or more probiotic strains of bacteria; and one or more postbiotics.

[0133] Embodiment 2: The sweetener composition according to embodiment 1 , wherein the sweetener composition comprises two or more of: one or more prebiotics; one or more probiotic strains of bacteria; andone or more postbiotics.

[0134] Embodiment 3: The sweetener composition according to embodiment 1 , wherein the sweetener composition comprises each of: one or more prebiotics; one or more probiotic strains of bacteria; and one or more postbiotics.

[0135] Embodiment 4: The sweetener composition according to any one of embodiments 1 to 3, wherein the one or more high intensity sweeteners comprises one or more of steviol glycosides and monk fruit extract.

[0136] Embodiment 5: The sweetener composition according to any one of embodiments 1 to 4, wherein the one or more prebiotics comprise one or more of alpha glucan, beta glucan, fructooligosaccharides, galactooligosaccharides, gentiooligosaccharides, glucooligosaccharides, isomaltooligosaccharides, mannan oligosaccharides, milk oligosaccharides, pecticoligosaccharides, plant polyphenols, resistant starches, retrograded starch, sialooligosaccharides, soyoligosaccharides, prebiotic sugar alcohols, xylooligosaccharides, or their hydrolysates.

[0137] Embodiment 6: The sweetener composition according to any one of embodiments 1 to 4, wherein the one or more prebiotics comprise one or more of acacia gum, arabinogalactans, dextrans, flavonoids, fructans, fucosyllactose, galactomannans, guar gum, inulin, lacto-N-tetraose, lactose, lactosucrose, lactulose, levan, maltodextrins, oligofructose, partially hydrolyzed guar gum, phenolic acids, pectin, raffinose, sialyllactose, stachyose, stilbenes, xylitol, xylose, xylan, or their hydrolysates.

[0138] Embodiment 7: The sweetener composition according to any one of embodiments 1 to 6, wherein the one or more probiotic strains of bacteria comprise one or more of Aerococcus, Aspergillus, Bacillus, Bacteroides, Bifidobacterium, Candida, Clostridium, Debaromyces, Enterococcus, Fusobacterium, Lactobacillus, Lactococcus, Leuconostoc, Melissococcus, Micrococcus, Mucor, Oenococcus, Pediococcus, Penicillium, Peptostrepococcus, Pichia, Propionibacterium, Pseudocatenulatum, Rhizopus, Saccharomyces, Staphylococcus, Streptococcus, Torulopsis, and Weissella.

[0139] Embodiment 8: The sweetener composition according to any one of embodiments 1 to 7, wherein the one or more probiotic strains of bacteria comprise one or more of Bacillus, Bifidobacterium, and Lactobacillus.

[0140] Embodiment 9: The sweetener composition according to any one of embodiments 1 to 8, wherein the one or more probiotic strains of bacteria comprise one or more of Bacillus cereus, Bacillus clausii, Bacillus coagulans, Bacillus licheniformis, Bacillus polyfermenticus, Bacillus subtilis, Bifidobacterium adolescentis, Bifidobacterium animalis subsp. Animalis, Bifidobacterium animalis subsp lactis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium gallicum, Bifidobacterium gallinarum, Bifidobacterium longum subsp infantis, Bifidobacterium longum subsp longum, Bifidobacterium pseudocatemulatum, Bifidobacterium pseudoIongum subsp globosum, Bifidobacterium pseudoIongum subsp pseudoIongum, Lactobacillus easel, Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus salivarius, Lactobacillus fermentum, Lactobacillus reuteri, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus (aka Lactobacillus bulgaricus), Lactobacillus crispatus, Lactobacillus gasseri, Lactobacillus johnsonii, Lactobacillus helveticus, and Lactobacillus delbrueckii.

[0141] Embodiment 10: The sweetener composition according to any one of embodiment 1 to 9, wherein the one or more postbiotics comprise one or more non- viable bacterial strains and / or metabolic by-products produced by probiotic organisms.

[0142] Embodiment 11 : The sweetener composition according to embodiment 10, wherein the one or more non-viable bacterial strains comprise one or more of Lactobacillus plantarum, Lacticaseibacillus rhamnosus, Lactobacillus acidophilus, Lacticaseibacillus easel, Lacticaseibacillus paracasei, Limosilactibacillus reuteri, Bifidobacterium animalis subs lactis, Bifidobacterium longum, and Bifidobacterium adolescentis.

[0143] Embodiment 12: The sweetener composition according to embodiment 10 or embodiment 11 , wherein the metabolic by-products comprise one or more of short chain fatty acids, exopolysaccharides, enzymes, cell wall fragments, cell free supernatants, bacterial lysates, and vitamins, for example B and K group vitamins.

[0144] Embodiment 13: The sweetener composition according to any one of embodiments 1 to 12, wherein the prebiotic comprises inulin, the probiotic strain of bacteria comprises Lactobacillus plantarum and Bifidobacterium animalis subsp lactis, and the non-viable bacterial strain comprises Lactobacillus acidophilus.

[0145] Embodiment 14: The sweetener composition according to any one of embodiments 1 to 12, wherein the prebiotic comprises fructooligosaccharides, the probiotic strain of bacteria comprises Lactobacillus plantarum and Bifidobacterium bifidum, and the non-viable bacterial strain comprises Lacticaseibacillus casei.

[0146] Embodiment 15: The sweetener composition according to any one of embodiments 1 to 12, wherein the prebiotic comprises arabinogalactan, the probiotic strain of bacteria comprises Bifidobacterium longum subsp longum and Lacticaseibacillus paracasei, and the non-viable bacterial strain comprises Lactobacillus plantarum.

[0147] Embodiment 16: The sweetener composition according to any one of embodiments 1 to 12, wherein the prebiotic comprises galactooligosaccharides, the probiotic strain of bacteria comprises Lactobacillus paracasei and Limosilactibacillus reuteri, and the non-viable bacterial strain comprises Ligilactobacillus salivarius.

[0148] Embodiment 17: The sweetener composition according to any one of embodiments 1 to 12, wherein the prebiotic comprises resistant starch, the probiotic strain of bacteria comprises Bifidobacterium breve and Lactobacillus helveticus, and the non-viable bacterial strain comprises Bifidobacterium animalis subs lactis.

[0149] Embodiment 18: The sweetener composition according to any one of embodiments 1 to 12, wherein the prebiotic comprises xylitol, the probiotic strain of bacteria comprises Bacillus coagulans, and the non-viable bacterial strain comprises Lactobacillus plantarum.

[0150] Embodiment 19: The sweetener composition according to any one of embodiments 1 to 12, wherein the one or more probiotic strains of bacteria comprise at least Bacillus coagulans.

[0151] Embodiment 20: The sweeter composition according to any one of embodiments 1 to 12, wherein the one or more probiotic strains of bacteria comprise at least Bacillus subtilis.

[0152] Embodiment 21 : The sweeter composition according to any one of embodiments 1 to 12 or 18 to 20, wherein the one or more prebiotics comprise at least xylitol.

[0153] Embodiment 22: The sweetener composition according to any one of embodiments 1 to 12 or 18 to 20, wherein the one or more prebiotics comprises one or more of inulin, green banana resistant starch, and yellow pea fibre.

[0154] Embodiment 23: The sweetener composition according to any one of embodiments 1 to 22, wherein the composition comprises from about 75 wt.% to about 99 wt.% erythritol.

[0155] Embodiment 24: The sweetener composition according to any one of embodiments 1 to 23, wherein the composition comprises from about 0.01 wt.% to about 2 wt.% of one or more high intensity sweeteners.

[0156] Embodiment 25: The sweetener composition according to any one of embodiments 1 to 24, wherein the composition comprises from about 0.5 wt.% to about 20 wt.% of one or more prebiotics.

[0157] Embodiment 26: The sweetener composition according to any one of embodiments 1 to 25, wherein the composition comprises from about 0.01 wt.% to about 5 wt.% of one or more probiotic bacterial strains.

[0158] Embodiment 27: The sweetener composition according to any one of embodiments 1 to 26, wherein the composition comprises from about 0.01 wt.% to about 20 wt.% of one or more postbiotics.

[0159] Embodiment 28: The sweetener composition according to any one of embodiments 1 to 27, wherein the composition comprises from about 10 million to about 5 billion CFUs per gram of sweetener composition at the point of manufacture of the sweetener composition.

[0160] Embodiment 29: The sweetener composition according to any one of embodiments 1 to 28, wherein a rate of decline of CFUs is less than about 0.1%, or less than about 1%, or less than about 5%, or less than about 10%, or less than about 15%, or less than about 20% per month from the point of manufacture of the sweetener composition.

[0161] Embodiment 30: The sweetener composition according to any one of embodiments 1 to 29, wherein the sweetener composition has an energy content of less than about 2 kJ per gram of sweetener composition.

[0162] Embodiment 31 : The sweetener composition according to any one of embodiments 1 to 30, wherein the composition comprises: from about 75 wt.% to about 99 wt.% erythritol; from about 0.01 wt.% to about 2 wt.% of one or more high intensity sweeteners; and one or more of: from about 0.5 wt.% to about 20 wt. % of one or more prebiotics; from about 0.01 wt.% to about 5 wt.% of one or more probiotic strains of bacteria; and from about 0.01 wt.% to about 20 wt.% of one or more postbiotics; based on the total weight of the sweetener composition.

[0163] Embodiment 32: The sweetener composition according to any one of embodiments 1 to 30, wherein the composition comprises: from about 75 wt.% to about 99 wt.% erythritol; from about 0.01 wt.% to about 2 wt.% of one or more high intensity sweeteners; from about 0.5 wt.% to about 20 wt. % of one or more prebiotics; and one or both offrom about 0.01 wt.% to about 5 wt.% of one or more probiotic strains of bacteria; and from about 0.01 wt.% to about 20 wt.% of one or more postbiotics; based on the total weight of the sweetener composition.

[0164] Embodiment 33: The sweetener composition according to any one of embodiments 1 to 30, wherein the composition comprises: from about 75 wt.% to about 99 wt.% erythritol; from about 0.01 wt.% to about 2 wt.% of one or more high intensity sweeteners; from about 0.5 wt.% to about 20 wt. % of one or more prebiotics; from about 0.01 wt.% to about 5 wt.% of one or more probiotic strains of bacteria; and from about 0.01 wt.% to about 20 wt.% of one or more postbiotics; based on the total weight of the sweetener composition.

[0165] Embodiment 34: A method of preparing the sweetener composition according to any one of embodiments 1 to 33, comprising: combining in a suitable solvent or diluent, erythritol, one or more high intensity sweeteners, and one or more of: one or more prebiotics, one or more probiotic bacterial strains, and one or more postbiotic; and drying the combination.

[0166] Embodiment 35: The method according to embodiment 34, wherein the drying is one or more of spray drying, convection drying, vacuum drum drying, freeze drying, pan drying, fluidised bed drying, and high-speed paddle drying.

[0167] Embodiment 36: A food or beverage product comprising the sweetener composition according to any one of embodiments 1 to 33.Examples

[0168] Two sweetener compositions according to the present disclosure were prepared.

[0169] Sweetener composition 1 comprising erythritol (about 97 wt.%), steviol glycosides (about 0.5 wt.%), prebiotic (xylitol; about 2.5 wt.%) and probiotic strain of bacteria (Bacillus subtillis; about 0.15 wt.%) was prepared as a substantially dry powder. Sweetener composition 1 contained about 50 million CFUs per gram of sweetener composition.

[0170] Sweetener composition 2 comprising erythritol (about 97 wt.%), steviol glycosides and monk fruit extract (about 0.5 wt.%), prebiotic (xylitol; about 1 .2 wt.%), probiotic strain of bacteria (Bacillus coagulans; about 1 .0 wt.%) and postbiotic (Lactobacillus plantarum; about 0.2 wt.%) was prepared as a substantially dry powder. Sweetener composition 2 contained about 1 billion CFUs per gram of sweetener composition.

[0171] A sweetener composition comprising erythritol (about 99.4 wt.%) and steviol glycosides (about 0.6 wt.%) was used as comparison.

[0172] The sweetener compositions were added to different beverages, including black coffee and low sugar fruit juice (Ocean Spray™ low sugar cranberry pineapple juice containing 0.4g sugar per 100ml). A 10 member tasting panel was employed to compare the taste profiles of the sweetener compositions and the beverages containing the sweetener compositions according to the following parameters, each of which were ranked from 1 to 10, with, for example, in terms of sweetness, a ranking of 1 being least sweet and 10 being most sweet.(i) sweetness(ii) bitterness(iii) astringency(iv) flavour intensity(v) acidity / tartness(vi) sweet lingering(vii) bitter lingering

[0173] The sweetener compositions were added to the beverages in the following amounts.

[0174] Coffee: 0.053 g / ml.

[0175] Fruit juice: 0.013 g / ml.

[0176] The results of the panel testing are collected in Tables 1 to 3.

[0177] The results for the sweetener powder indicate that sweetener compositions 1 and 2 according to the present disclosure, in general, scored higher in the desirable parameters of sweetness, flavour intensity and sweet lingering, compared to the comparative erythritol / steviol glycoside composition. Further, the sweetener compositions according to the present disclosure, in general, scored lower in the undesirable parameters of bitterness, astringency, acidity / tartness, and bitter lingering, compared to the comparative erythritol / steviol glycoside composition.

[0178] The results for the sweetener powders dissolved in coffee indicate that sweetener compositions 1 and 2 according to the present disclosure, in general, scored higher in the desirable parameters of sweetness, flavour intensity and sweet lingering, compared to the comparative erythritol / steviol glycoside composition.

[0179] The results for the sweetener powders dissolved in fruit juice indicate that sweetener compositions 1 and 2 according to the present disclosure, in general, scored higher in the desirable parameters of sweetness, flavour intensity and sweet lingering, compared to the comparative erythritol / steviol glycoside composition.

[0180] Therefore, the sweetener compositions according to the present disclosure advantageously increases sweetness, flavour intensity and sweet lingering, and also may, in some cases, advantageously reduce bitterness, astringency, acidity / tartness, and bitter lingering, compared to the erythritol / steviol glycoside composition. Overall, the sensory tests indicate a consumer preference for the sweetener compositions of the present disclosure.

Claims

CLAIMS1 . A sweetener composition comprising: a) erythritol; b) one or more high intensity sweeteners; c) one or more prebiotics; d) one or more probiotic strains of bacteria; and e) optionally, one or more postbiotics.

2. The sweetener composition according to claim 1 , wherein the sweetener composition comprises each of:(i) one or more prebiotics;(ii) one or more probiotic strains of bacteria; and(iii) one or more postbiotics.

3. The sweetener composition according to claim 1 or claim 2, wherein the one or more high intensity sweeteners comprises one or more of steviol glycosides and monk fruit extract.

4. The sweetener composition according to any one of claims 1 to 3, wherein the one or more prebiotics comprise one or more of alpha glucan, beta glucan, fructooligosaccharides, galactooligosaccharides, gentiooligosaccharides, glucooligosaccharides, isomaltooligosaccharides, mannan oligosaccharides, milk oligosaccharides, pecticoligosaccharides, plant polyphenols, resistant starches, retrograded starch, sialooligosaccharides, soyoligosaccharides, prebiotic sugar alcohols, xylooligosaccharides, or their hydrolysates.

5. The sweetener composition according to any one of claims 1 to 3, wherein the one or more prebiotics comprise one or more of acacia gum, arabinogalactans, dextrans, flavonoids, fructans, fucosyllactose, galactomannans, guar gum, inulin, lacto- N-tetraose, lactose, lactosucrose, lactulose, levan, maltodextrins, oligofructose, partially hydrolyzed guar gum, phenolic acids, pectin, raffinose, sialyllactose, stachyose, stilbenes, xylitol, xylose, xylan, or their hydrolysates.

6. The sweetener composition according to any one of claims 1 to 5, wherein the one or more probiotic strains of bacteria comprise one or more of Aerococcus, Aspergillus, Bacillus, Bacteroides, Bifidobacterium, Candida, Clostridium, Debaromyces, Enterococcus, Fusobacterium, Lactobacillus, Lactococcus, Leuconostoc, Melissococcus, Micrococcus, Mucor, Oenococcus, Pediococcus, Penicillium, Peptostrepococcus, Pichia, Propionibacterium, Pseudocatenulatum, Rhizopus, Saccharomyces, Staphylococcus, Streptococcus, Torulopsis, and Weissella.

7. The sweetener composition according to claim 5, wherein the one or more probiotic strains of bacteria comprise one or more of Bacillus, Bifidobacterium, and Lactobacillus.

8. The sweetener composition according to claim 7, wherein the one or more probiotic strains of bacteria comprise one or more of Bacillus cereus, Bacillus clausii, Bacillus coagulans, Bacillus licheniformis, Bacillus polyfermenticus, Bacillus subtilis, Bifidobacterium adolescentis, Bifidobacterium animalis subsp. Animalis, Bifidobacterium animalis subsp lactis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium gallicum, Bifidobacterium gallinarum, Bifidobacterium longum subsp infantis, Bifidobacterium longum subsp longum, Bifidobacterium pseudocatemulatum, Bifidobacterium pseudoIongum subsp globosum, Bifidobacterium pseudoIongum subsp pseudoIongum, Lactobacillus easel, Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus salivarius, Lactobacillus fermentum, Lactobacillus reuteri, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus (aka Lactobacillus bulgaricus), Lactobacillus crispatus, Lactobacillus gasseri, Lactobacillus johnsonii, Lactobacillus helveticus, and Lactobacillus delbrueckii.

9. The sweetener composition according to any one of claim 1 to 8, wherein the one or more postbiotics comprise one or more non-viable bacterial strains and / or metabolic by-products produced by probiotic organisms.

10. The sweetener composition according to claim 9, wherein the one or more non- viable bacterial strains comprise one or more of Lactobacillus plantarum, Lacticaseibacillus rhamnosus, Lactobacillus acidophilus, Lacticaseibacillus easel, Lacticaseibacillus paracasei, Limosilactibacillus reuteri, Bifidobacterium animalis subs lactis, Bifidobacterium longum, and Bifidobacterium adolescentis.11 . The sweetener composition according to claim 9, wherein the metabolic byproducts comprise one or more of short chain fatty acids, exopolysaccharides, enzymes, cell wall fragments, cell free supernatants, bacterial lysates, and vitamins, for example B and K group vitamins.

12. The sweetener composition according to any one of claims 5 to 10, wherein the prebiotic comprises inulin, the probiotic strain of bacteria comprises Lactobacillus plantarum and Bifidobacterium animalis subsp lactis, and the non-viable bacterial strain comprises Lactobacillus acidophilus.

13. The sweetener composition according to any one of claims 4 to 10, wherein the prebiotic comprises fructooligosaccharides, the probiotic strain of bacteria comprises Lactobacillus plantarum and Bifidobacterium bifidum, and the non-viable bacterial strain comprises Lacticaseibacillus casei.

14. The sweetener composition according to any one of claims 5 to 10, wherein the prebiotic comprises arabinogalactan, the probiotic strain of bacteria comprises Bifidobacterium longum subsp longum and Lacticaseibacillus paracasei, and the non- viable bacterial strain comprises Lactobacillus plantarum.

15. The sweetener composition according to any one of claims 4 to 10, wherein the prebiotic comprises galactooligosaccharides, the probiotic strain of bacteria comprises Lactobacillus paracasei and Limosilactibacillus reuteri, and the non-viable bacterial strain comprises Ligilactobacillus salivarius.

16. The sweetener composition according to any one of claims 4 to 10, wherein the prebiotic comprises resistant starch, the probiotic strain of bacteria comprises Bifidobacterium breve and Lactobacillus helveticus, and the non-viable bacterial strain comprises Bifidobacterium animalis subs lactis.

17. The sweetener composition according to any one of claims 4 to 10, wherein the prebiotic comprises xylitol, the probiotic strain of bacteria comprises Bacillus coagulans, and the non-viable bacterial strain comprises Lactobacillus plantarum.

18. The sweetener composition according to any one of claims 1 to 10, wherein the one or more probiotic strains of bacteria comprise at least Bacillus subtilis.

19. The sweetener composition according to any one of claims 1 to 10, wherein the one or more probiotic strains of bacteria comprise at least Bacillus coagulans.

20. The sweetener composition according to any one of claims 1 to 10, wherein the one or more postbiotics comprise at least Lactobacillus plantarum.21 . The sweetener composition according to any one of claims 1 to 10 or 18 to 20, wherein the one or more prebiotics comprise at least xylitol.

22. The sweetener composition according to any one of claims 1 to 10 or 18 to 20, wherein the one or more prebiotics comprises one or more of inulin, green banana resistant starch, and yellow pea fibre.

23. The sweetener composition according to any one of claims 1 to 22, wherein the composition comprises from about 75 wt.% to about 99 wt.% erythritol.

24. The sweetener composition according to any one of claims 1 to 23, wherein the composition comprises from about 0.01 wt.% to about 2 wt.% of one or more high intensity sweeteners.

25. The sweetener composition according to any one of claims 1 to 24, wherein the composition comprises from about 0.5 wt.% to about 20 wt.%, or from about 0.5 wt.% to about 10 wt.%, of one or more prebiotics.

26. The sweetener composition according to any one of claims 1 to 25, wherein the composition comprises from about 0.01 wt.% to about 5 wt.% of one or more probiotic bacterial strains.

27. The sweetener composition according to any one of claims 1 to 26, wherein the composition comprises from about 0.01 wt.% to about 20 wt.%, or from about 0.01 wt.% to about 10 wt.% of one or more postbiotics.

28. The sweetener composition according to any one of claims 1 to 27, wherein the composition comprises from about 10 million to about 5 billion CFUs per gram of sweetener composition at the point of manufacture of the sweetener composition.

29. The sweetener composition according to claim 28, wherein a rate of decline of CFUs is less than about 0.1%, or less than about 1%, or less than about 5%, or less than about 10%, or less than about 15%, or less than about 20% per month from the point of manufacture of the sweetener composition.

30. The sweetener composition according to any one of claims 1 to 29, wherein the sweetener composition has an energy content of less than about 2 kJ per gram of sweetener composition.31 . The sweetener composition according to any one of claims 1 to 30, wherein the composition comprises: a) from about 75 wt.% to about 99 wt.% erythritol; b) from about 0.01 wt.% to about 2 wt.% of one or more high intensity sweeteners; and c) from about 0.5 wt.% to about 20 wt. % of one or more prebiotics; d) from about 0.01 wt.% to about 5 wt.% of one or more probiotic strains of bacteria; and e) optionally, from about 0.01 wt.% to about 20 wt.% of one or more postbiotics; based on the total weight of the sweetener composition.

32. The sweetener composition according to any one of claims 1 to 30, wherein the composition comprises: a) from about 75 wt.% to about 99 wt.% erythritol; b) from about 0.01 wt.% to about 2 wt.% of one or more high intensity sweeteners; c) from about 0.5 wt.% to about 20 wt. % of one or more prebiotics; d) from about 0.01 wt.% to about 5 wt.% of one or more probiotic strains of bacteria; and e) from about 0.01 wt.% to about 20 wt.% of one or more postbiotics; based on the total weight of the sweetener composition.

33. The sweetener composition according to claim 31 , wherein the composition comprises: a) from about 75 wt.% to about 99 wt.% erythritol; b) from about 0.01 wt.% to about 2 wt.% of one or more high intensity sweeteners; andc) from about 0.5 wt.% to about 20 wt. % of xylitol; and d) from about 0.01 wt.% to about 5 wt.% of probiotic strain of bacteria Bacillus subtilis; based on the total weight of the sweetener composition.

34. The sweetener composition according to claim 32, wherein the composition comprises: a) from about 75 wt.% to about 99 wt.% erythritol; b) from about 0.01 wt.% to about 2 wt.% of one or more high intensity sweeteners; c) from about 0.5 wt.% to about 20 wt. % of xylitol; d) from about 0.01 wt.% to about 5 wt.% of probiotic strain of bacteria Bacillus coagulans; and e) from about 0.01 wt.% to about 20 wt.% of postbiotic Lactobacillus plantarum; based on the total weight of the sweetener composition.

35. The sweetener composition according to any one of claims 1 to 34, wherein the amount of erythritol in the sweetener composition is greater than or equal to about 75 wt.%, or greater than or equal to about 80 wt.%, or greater than or equal to about 85 wt.%, or greater than or equal to about 90 wt.%, or greater than or equal to about 95 wt.%; based on the total weight of the sweetener composition.

36. The sweetener composition according to any one of claims 1 to 34, wherein the amount of erythritol in the sweetener composition is from about 90 wt.% to about 99 wt.%, based on the total weight of the sweetener composition.

37. The sweetener composition according to any one of claims 31 to 36, wherein the amount of xylitol is from about 0.5 wt.% to about 10 wt.%, or from about 0.5 wt.% to about 5 wt.%, based on the total weight of the sweetener composition.

38. The sweetener composition according to any one of claims 31 to 37, wherein the amount of probiotic strain of bacteria is from about 0.05 wt.% to about 5 wt.%, or from about 0.05 wt.% to about 2 wt.%, or from about 0.1 wt.% to about 2 wt.%, based on the total weight of the sweetener composition.

39. The sweetener composition according to any one of claims 31 to 38, wherein the amount of postbiotic is from about 0.01 wt.% to about 10 wt.%, or from about 0.01 wt.% to about 5 wt.%, or from about 0.05 wt.% to about 1 wt.%, based on the total weight of the sweetener composition.

40. A method of preparing the sweetener composition according to any one of claims 1 to 39, comprising:(a) combining in a suitable solvent or diluent, erythritol, one or more high intensity sweeteners, and:(i) one or more prebiotics,(ii) one or more probiotic bacterial strains, and(iii) optionally, one or more postbiotics; and(b) drying the combination.41 . The method according to claim 40, wherein the drying is one or more of spray drying, convection drying, vacuum drum drying, freeze drying, pan drying, fluidised bed drying, and high-speed paddle drying.

42. A food or beverage product comprising the sweetener composition according to any one of claims 1 to 39.

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