Sweet proteins and uses thereof

Abstract

The present disclosure relates to a method for modifying at least one flavor in a comestible product comprising adding a flavor modifying concentration of at least one protein to the comestible product.

Description

[0001] SWEET PROTEINS AND USES THEREOF

[0002] TECHNOLOGICAL FIELD

[0003] The present disclosure relates to sweet proteins and uses thereof.

[0004] BACKGROUND

[0005] Taste modifiers are substances that can alter or modulate the perception of taste by interacting with taste receptors on the tongue. These modifiers can enhance, diminish, or change the taste of food and beverages and are used in the food industry for various purposes, such as enhancing desirable flavors and masking unpleasant tastes. Some common examples of taste modifiers include sweet enhancers, butter blockers, salt enhancers and umami enhancers. For example, salt enhancers can amplify or intensify the perception of saltiness in food, allowing for the reduction of actual salt content while maintaining a desired level of salty taste.

[0006] SUMMARY OF THE INVENTION

[0007] In accordance with some aspects, it is provided a method for modifying at least one flavor in a comestible product, the method comprises adding a flavor modifying concentration of at least one sweet protein to the comestible product, wherein the flavor modifying concentration, when added to the comestible product, results in a sweetness level lower than that achieved by 1.5% sucrose, wherein the at least one sweet protein selected from the group consisting of SEQ ID NO: 1, SEQ ID NO:2, SEQ ID NO:3, SEQ ID NO:4, SEQ ID NO:5, SEQ ID NO:6, SEQ ID NO:7, SEQ ID NO:8, SEQ ID NO:9, SEQ ID NO: 10, SEQ ID NO: 11, SEQ ID NO: 12, SEQ ID NO: 13, SEQ ID NO: 14, SEQ ID NO 466, SEQ ID NO:350, SEQ ID NO:480, SEQ ID NO:481, a variant thereof or a combination thereof.

[0008] In accordance with some other aspects, it is provided a method for modifying at least one flavor in a comestible product, the method comprises adding a flavor modifying concentration of at least one protein to the comestible product, wherein the flavor modifying concentration of the at least one protein is between about 1 ppm and about 300 ppm, wherein the at least one protein selected from the group consisting of SEQ ID NO: 1, SEQ ID NO:2, SEQ ID NO:3, SEQ ID NO:4, SEQ ID NO:5, SEQ ID NO:6, SEQ ID NON, SEQ ID N0:8, SEQ ID N0:9, SEQ ID NO: 10, SEQ ID NO: 11, SEQ ID NO: 12, SEQ ID NO: 13, SEQ ID NO: 14, SEQ ID NO 466, SEQ ID NO:350, SEQ ID NO:480, SEQ ID NO:481, a variant thereof or a combination thereof.

[0009] In accordance with some further aspects, it is provided a comestible product comprising at least one protein, the at least one protein is present in a concentration that produces a sweetness level lower than that achieved by 1.5% sucrose, wherein the at least one protein selected from the group consisting of SEQ ID NO: 1, SEQ ID NO:2, SEQ ID NON, SEQ ID NON, SEQ ID NO:5, SEQ ID NO:6, SEQ ID NO:7, SEQ ID NO:8, SEQ ID NON, SEQ ID NO: 10, SEQ ID NO: 11, SEQ ID NO: 12, SEQ ID NO: 13, SEQ ID NO: 14, SEQ ID NO 466, SEQ ID NO:350, SEQ ID NO:480, SEQ ID NO: 481, a variant thereof or a combination thereof.

[0010] In accordance with yet some further aspects, it is provided a comestible product comprising at least one protein, the at least one protein is present at a concentration of between about 1 ppm and about 300 ppm, wherein the at least one protein is selected from the group consisting of SEQ ID NO: 1, SEQ ID NO: 2, SEQ ID NON, SEQ ID NON, SEQ ID NON, SEQ ID NON, SEQ ID NON, SEQ ID NON, SEQ ID NON, SEQ ID NO: 10, SEQ ID NO: 11, SEQ ID NO: 12, SEQ ID NO: 13, SEQ ID NO: 14, SEQ ID NO 466, SEQ IDNO:350, SEQ IDNON80, SEQ ID NO:481, avariant thereof or a combination thereof.

[0011] DETAILED DESCRIPTION OF EMBODIMENTS

[0012] The present disclosure relates to sweet proteins and their use as flavor-modifying proteins (FMPs). More specifically, the disclosure is directed to the use of one or more sweet proteins added to comestible products at concentrations sufficiently low such that the sweetness induced by the protein(s) at this concentration is perceived as less than that of 1.5% (w / w) sucrose solution. This concentration is referred to herein as the “flavormodifying concentration" or “FMP concentration ”

[0013] As demonstrated in the Examples below, food products and beverage products comprising at least one sweet protein at a flavor-modifying concentration exhibited modifications in flavor perception, such as enhancement of desirable flavor attributes or suppression of undesirable one, when compared to identical products lacking the sweet protein. Hence, in accordance with some aspects, the present disclosure provides a method for modifying at least one flavor attribute in a comestible product. The method comprises adding at least one sweet protein to the comestible product at a flavor modifying concentration.

[0014] The flavor-modifying concentration of a given sweet protein (or combination of sweet proteins) was determined by comparing the sweetness intensity of samples or products containing varying concentrations of the protein(s), in the absence of added sweeteners, to that of matched control samples or products containing approximately 1.5% sucrose and no sweet protein. The highest protein concentration that produced a sweetness perception lower than that of control samples or products was designated as the flavor-modifying concentration.

[0015] Hence as used herein, an FMP concentration or FMP concentration refers to a concentration of one or more sweet proteins that induces a sweetness perception lower than that of a 1.5% (w / w) sucrose solution.

[0016] Sweetness perception may be assessed using any suitable method known in the art. For example, sensory evaluation is performed by trained panelists using methods such as the two-alternative forced choice (2 -AFC) test, as further detailed in the Examples. The 1.5% sucrose solution may serve as a reference standard for minimal perceptible sweetness.

[0017] As used herein, the term “at least one protein” refers to one or more sweet proteins, which may be the same or different. The term "flavor-modifying concentration" or “FMP concentration” refers to the concentration of a single sweet protein or the total concentration of a combination of sweet proteins that exhibit flavor-modifying properties.

[0018] The present disclosure further provides food and beverage products containing one or more sweet proteins at a flavor-modifying concentration. Advantageously, sweet proteins at such low levels are effective in modulating flavor perception — enhancing or reducing specific flavor notes — without contributing significant sweetness. In addition, sweet proteins are readily digestible and, due to their extremely low usage levels, contribute to negligible caloric value, functioning as effectively zero-calorie ingredients. Moreover, certain sweet proteins exhibit heat stability, making them suitable for thermally processed products. Their stability may also support extended shelf-life applications, enabling their use in packaged products with long storage durations.

[0019] In accordance with some aspects, the present disclosure provides a method for modifying at least one flavor attribute in a comestible product. The method comprises adding at least one sweet protein to the comestible product at a flavor modifying concentration, wherein the flavor modifying concentration is selected such that the sweetness induced by the concentration is lower than the sweetness produced by a sucrose solution at a concentration between about 0.3% and about 3% (w / w), and in some embodiments, lower than that produced by about 1.5% sucrose solution.

[0020] In some embodiments, the method comprises adding at least one sweet protein to the comestible product at a flavor modifying concentration, wherein the flavor modifying concentration is selected such that the sweetness induced by the concentration is lower than the sweetness produced by a sucrose solution at a concentration of about 1.5% sucrose.

[0021] In the following text, when referring to the method it is to be understood as also referring to the products, formulations and uses disclosed herein. Thus, whenever providing a feature with reference to the method, it is to be understood as defining the same feature with respect to the products, formulations and uses mutatis mutandis.

[0022] As further shown in the Examples, food and beverage products containing the at least one sweet protein at a flavor-modifying concentration exhibited changes (modifications) — such as enhancement or suppression — in various flavor attributes when compared to corresponding products without the sweet protein.

[0023] Hence, the present disclosure provides a comestible product comprising at least one sweet protein at a flavor-modifying concentration.

[0024] In some aspects, the present disclosure provides a comestible product comprising at least one sweet protein at a concentration that induces a level of sweetness lower than that produced by up to about 5% (w / w) sucrose in the same comestible product.

[0025] In some embodiments, the comestible product comprises at least one sweet protein at a concentration that induces a level of sweetness lower than that produced by up to about 4% (w / w), at times up to about 3% (w / w), at times up to about 2% (w / w) sucrose in the same comestible product.

[0026] In some embodiments, the comestible product comprises at least one sweet protein at a concentration that induces a level of sweetness lower than that produced by up to about 1.5% (w / w) sucrose in the same comestible product, at times up to 1% sucrose in the same comestible product.

[0027] In some embodiments, the comestible product comprises at least one sweet protein at a concentration that induces a level of sweetness lower than that produced by about 4% (w / w), at times about 3% (w / w), at times about 2% (w / w) sucrose in the same comestible product.

[0028] In some embodiments, the comestible product comprises at least one sweet protein at a concentration that induces a level of sweetness lower than that produced by about 1.5% (w / w) sucrose in the same comestible product, at times about 1% sucrose in the same comestible product.

[0029] The flavor-modifying concentration of the at least one sweet protein may depend, for example, on its sweetness potency.

[0030] Considering a sweet protein having a sweetness potency of about 800-6,000 relative to 1.5% sucrose, the flavor-modifying concentration of this sweet protein may be between about 8 ppm and about 20 ppm, and in some cases between about 8 ppm and about 15 ppm. In some embodiments, for a protein having a sweetness potency of about 800-6,000 relative to 1.5% sucrose, the protein concentration may be at most about 8 ppm, at most about 10 ppm, at most about 15 ppm, or at most about 20 ppm.

[0031] In some embodiments, the flavor modifying concentration is at most about 300 ppm, at most about 250 ppm at most about 150 ppm, at times at most about lOOppm, at times between about 1 ppm and about 100.

[0032] In some examples, the flavor modifying concentration may be at most about 300ppm, at times at most about 250 ppm, at times at most about 200 ppm, at times at most about 150 ppm, at most about 100 ppm, at times at most about 95 ppm, at times at most about 90 ppm, at times at most about 85 ppm, at times at most about 80 ppm, at times at most about 75 ppm, at times at most about 70 ppm, at times at most about 65 ppm, at times at most about 60 ppm, at times at most about 55 ppm, at times at most about 50 pp, at times at times at most about 45 ppm, at most about 40 ppm, at times at most about 35 ppm, at times at most about 30 ppm, at times at most about 25 ppm, at times at most about 20 ppm, at times at most about 15 ppm, at times at most about 10 ppm, at times at most about 5 ppm.

[0033] In some examples, the flavor modifying concentration may be between about 1 ppm and about 300 ppm, at times between about 10 ppm and about 300 ppm, at times between about 30 ppm and about 300 ppm, at times between about 50 ppm and about 300 ppm, at times between about 70 ppm and about 300 ppm, at times between about 100 ppm and about 300 ppm.

[0034] In some examples, the flavor modifying concentration may be between about 1 ppm and about 100 ppm, at times between about 5 ppm and about 100 ppm, at times between about 10 ppm and about 100 ppm.

[0035] In some examples, the flavor modifying concentration may be between about 10 ppm and about 90 ppm, at times between about 10 ppm and about 80 ppm, at times between about 10 ppm and about 70 ppm, at times between about 10 ppm and about 60 ppm, at times between about 10 ppm and about 50 ppm, at times between about 10 ppm and about 40 ppm, at times between about 10 ppm and about 30 ppm.

[0036] In some examples, the flavor modifying concentration may be between about 20 ppm and about 90 ppm, at times between about 20 ppm and about 80 ppm, at times between about 20 ppm and about 70 ppm, at times between about 20 ppm and about 60 ppm, at times between about 20 ppm and about 50 ppm, at times between about 20 ppm and about 40 ppm, at times between about 20 ppm and about 30 ppm.

[0037] In some examples, the flavor modifying concentration may be between about 1 ppm and about 90 ppm, at times between about 1 ppm and about 85 ppm, at times between about 1 ppm and about 80 ppm, at times between about 1 ppm and about 75 ppm, at times between about 1 ppm and about 70 ppm, at times between about 1 ppm and about 65 ppm, at times between about 1 ppm and about 60 ppm, at times between about 1 ppm and about 55 ppm, at times between about 1 ppm and about 50 ppm, at times between about 1 ppm and about 45 ppm, at times between about 1 ppm and about 40 ppm, at times between about 1 ppm and about 35 ppm, at times between 1 ppm and about 30 ppm, at times between about 1 ppm and about 30 ppm, at times between about 1 ppm and about 25 ppm, at times between about 1 ppm and about 20 ppm, at times between about 1 ppm and about 15 ppm, at times between about 1 ppm and about 10 ppm, at times between about 1 ppm and about 5 ppm.

[0038] In some examples, the flavor modifying concentration may be between about 1 ppm and about 40 ppm, at times between about 3 ppm and about 40 ppm, at times between 3 ppm and about 35 ppm, at times between about 5 ppm and about 35 ppm, at times between about 5 ppm and about 30 ppm, at times between about 5 ppm and about 25 ppm, at times between about 5 ppm and about 20 ppm.

[0039] In some examples, the flavor modifying concentration may be about 1 ppm, at times about 2 ppm, at times about 3 ppm, at times about 4 ppm, at times about 5 ppm, at times about 6 ppm, at times about 7 ppm, at times about 8 ppm, at times about 9 ppm, at times about 10 ppm, at times about 11 ppm, at times about 12 ppm, at times about 13 ppm, at times about 14 ppm, at times about 15 ppm, at times about 16 ppm, at times about 17 ppm, at times about 18 ppm, at times about 19 ppm, at times about 20 ppm, at times about 21 ppm, at times about 22 ppm, at times about 23 ppm, at times about 24 ppm, at times about 25 ppm, at times about 27 ppm, at times about 30 ppm, at times about 32 ppm, at times about 35 ppm, at times about 40ppm, at times about 45ppm, at times about 50ppm, at times about 55 ppm, at times about 60ppm, at times about 65 ppm, at times about 70ppm, at times about 75 ppm, at times about 80 ppm, at times about 85 ppm, at times about 90 ppm, at times about 95 ppm, at times about lOOppm, at times about 120ppm, at times about 150ppm, at times about 200ppm, at times about 250ppm, at times about 300ppm.

[0040] As described herein, the protein having FMP is a sweet protein. The present disclosure is not limited to a specific sweet protein.

[0041] In some embodiments, the sweet protein is identical to a naturally occurring protein or is a naturally occurring protein. In some other embodiments, the sweet protein is found in plants such as tropical plants. Non-limiting examples of a plant include at least one of capparis masaikai, oobli, serendipity berry, katemfe, miracle fruit berry, or lemba. In some other embodiments, the sweet protein is found in the honey truffle. In some embodiments, the sweet protein is Monellin, Thaumatin, Miraculin, Curculin, Brazzein, Mabinlin, a sweet protein from honey truffle.

[0042] In some embodiments, the sweet protein is Monellin. In some embodiments, Monellin comprises chain A Monellin (GenBank Entry No. P02881; denoted herein by SEQ ID NO: 1) and chain B Monellin (GenBank Entry No. P02882; denoted herein by SEQ ID NO:2). In some embodiments, Monellin comprises chain A Monellin (GenBank Entry No. 1KRL A; denoted herein by SEQ ID NO:480) and chain B Monellin (GenBank Entry No. 3M0N_B; denoted herein by SEQ ID NO:481). In some embodiments, the sweet protein is Thaumatin. In some embodiments, the sweet protein is Thaumatin-1 (GenBank Entry No. P02883; denoted herein by SEQ ID NO:3). In some embodiments, the sweet protein is Thaumatin-2 (GenBank Entry No. P02884; denoted herein by SEQ ID NO:4). In some embodiments, the sweet protein is Miraculin (GenBank Entry No. P13087; denoted herein by SEQ ID NO:5). In some embodiments, the sweet protein is Curculin-1 GenBank Entry No. P19667; denoted herein by SEQ ID NO:6) or Curculin-2 (GenBank Entry No. Q6F495; denoted herein by SEQ ID NO: 7). In some embodiments, the sweet protein is Brazzein (also known as: Defensin-like protein) (GenBank Entry No. P56552; denoted herein by SEQ ID NO: 8). In some embodiments, the sweet protein is Mabinlin I / Sweet protein mabinlin-1 (GenBank Entry No. P80351; denoted herein by SEQ ID NO:9), Mabinlin II (also known as Sweet protein mabinlin-2) (GenBank Entry No. P30233; denoted herein by SEQ ID NO: 10), Mabinlin III (also known as Sweet protein mabinlin-3) (GenBank Entry No. P80352; denoted herein by SEQ ID NO: 11), Mabinlin IV (also known as Sweet protein mabinlin-4) (GenBank Entry No. P80353; denoted herein by SEQ ID NO: 12) or mabinlin-1 chain A (GenBank Entry No. B9SA35; denoted herein by SEQ ID NO: 13). In some embodiments, the sweet protein is derived from the honey truffle, or Mattirolomyces terfezioides. In some embodiments, the sweet protein is a sweet truffle protein or mycodulcein (denoted herein by SEQ ID NO: 466).

[0043] In some embodiments, the sweet protein is or comprises one or more proteins denoted by SEQ ID NO: 1, SEQ ID NO:2, SEQ ID NO:3, SEQ ID NO:4, SEQ ID NO:5, SEQ ID NO:6, SEQ ID NO:7, SEQ ID NO:8, SEQ ID NO:9, SEQ ID NO: 10, SEQ ID NO: 11, SEQ ID NO: 12, SEQ ID NO: 13, SEQ ID NO: 466, SEQ ID NO:480, SEQ ID NO:481, a variant thereof or any combinations thereof. It should be noted that when referring to a protein denoted by SEQ ID NO: it may be understood that the protein comprises the amino acid listed by the referred SEQ ID NO:.

[0044] The term “variant” as used herein refers to a sequence that contains at least one amino acid modification (e.g. substitution, deletion, or insertion) as compared to a reference protein. The present disclosure also encompasses a modified nucleic acid sequence, including corresponding substitution, deletion or insertion of codons such that the modified nucleic acid sequence encodes the protein variant.

[0045] Hence, in accordance with some aspects, the present disclosure provides a method for modifying at least one flavor attribute in a comestible product. The method comprises adding at least one sweet protein to the comestible product at a flavor modifying concentration, wherein the at least one sweet protein selected from the group consisting of SEQ ID NO: 1, SEQ ID NO:2, SEQ ID NO:3, SEQ ID NON, SEQ ID NO:5, SEQ ID NON, SEQ ID NO:7, SEQ ID NO:8, SEQ ID NON, SEQ ID NO: 10, SEQ ID NO: 11, SEQ ID NO: 12, SEQ ID NO: 13, SEQ ID NO 466, SEQ ID NO:480, SEQ ID NO:481 a variant thereof or any combination thereof.

[0046] In accordance with some other aspects, it is provided a method for modifying at least one flavor in a comestible product, the method comprises adding at least one protein to the comestible product, wherein the concentration of the at least one protein is between about 1 ppm and about 300 ppm, and wherein the at least one protein selected from the group consisting of SEQ ID NO: 1, SEQ ID NO:2, SEQ ID NO:3, SEQ ID NON, SEQ ID NON, SEQ ID NON, SEQ ID NO:7, SEQ ID NO:8, SEQ ID NON, SEQ ID NO: 10, SEQ ID NO: 11, SEQ ID NO: 12, SEQ ID NO: 13, SEQ ID NO 466, SEQ ID NO:480, SEQ ID NO:481, a variant thereof or any combination thereof.

[0047] In accordance with some other aspects, it is provided a comestible product comprising at least one sweet protein at a flavor-modifying concentration, wherein the at least one protein selected from the group consisting of SEQ ID NO: 1, SEQ ID NON, SEQ ID NON, SEQ ID NON, SEQ ID NON, SEQ ID NON, SEQ ID NON, SEQ ID NON, SEQ ID NON, SEQ ID NO: 10, SEQ ID NO: 11, SEQ ID NO: 12, SEQ ID NO: 13, SEQ ID NO 466, SEQ ID NO:480 SEQ ID NO:481, a variant thereof or any combination thereof.

[0048] In accordance with some other aspects, it is provided a comestible product comprising at least one sweet protein at a concentration of between about Ippm and about 300ppm, wherein the at least one protein selected from the group consisting of SEQ ID NO: 1, SEQ ID NON, SEQ ID NON, SEQ ID NON, SEQ ID NON, SEQ ID NON, SEQ ID NON, SEQ ID NON, SEQ ID NON, SEQ ID NO: 10, SEQ ID NO: 11, SEQ ID NO: 12, SEQ ID NO: 13, SEQ ID NO 466, SEQ ID NO:480 SEQ ID NO:481, a variant thereof or any combination thereof.

[0049] In some embodiments, the sweet protein is a non-natural protein.

[0050] In some embodiments, the sweet protein is a synthetic protein or an engineered protein. The synthetic sweet protein may comprise the entire or part of the amino acid sequence of the naturally occurring protein (all or part of the protein's polypeptide chains) or part thereof. For example, the sweet protein may comprise a bond modification of a naturally occurring protein resulting in single polypeptide chain which corresponds to a naturally occurring protein, such that the at least two polypeptide chains of the wild type protein are covalently attached by other amino acids.

[0051] In some embodiments, the sweet protein is a modified Monellin protein known as MNEI. In some embodiments, the sweet protein is MNEI or a variant thereof.

[0052] In some embodiments, the sweet protein is a single chain Monellin (MNEI) protein. In some embodiments, the sweet protein is MNEI as denoted by / comprising the amino acid listed in SEQ ID NO: 14 or a variant thereof. In some embodiments, the sweet protein is MNEI as denoted by SEQ ID NO: 350 or a variant thereof.

[0053] In some embodiments, the protein is or comprises one or more proteins comprising an amino acid listed as SEQ ID NO: 1, SEQ ID NO:2, SEQ ID NO:3, SEQ ID NON, SEQ ID NO:5, SEQ ID NO:6, SEQ ID NO:7, SEQ ID NO:8, SEQ ID NO:9, SEQ ID NO: 10, SEQ ID NO: 11, SEQ ID NO: 12, SEQ ID NO: 13, SEQ ID NO: 14, SEQ ID NO 350, SEQ ID NO:466, SEQ ID NO:480, SEQ ID NO:481 or a variant thereof or any combination thereof.

[0054] In some embodiments, the reference protein is denoted by SEQ ID NO: 14, by SEQ ID NO: 350, any variants thereof or any combinations thereof. In some embodiments, the reference protein is MNEI as denoted by SEQ ID NO: 14 or by SEQ ID NO: 350.

[0055] Hence, in accordance with some aspects, the present disclosure provides a method for modifying at least one flavor attribute in a comestible product. The method comprises adding at least one sweet protein to the comestible product at a flavor modifying concentration, wherein the at least one sweet protein selected from the group consisting of SEQ ID NO: 14, by SEQ ID NO: 350, any variants thereof or any combinations thereof. In some embodiments, the sweet protein that is a variant of a MNEI protein (SEQ ID NO: 14 and / or by SEQ ID NO: 350) is characterized by a sweetness threshold of at most about 0.05 mg / ml, at times at most about 0.1 mg / ml, at times at most about 0.2 mg / ml, at times at most about 0.3 mg / ml, at times at most about 0.5 mg / ml, at times at most about 1 mg / ml, at times at most about 2 mg / ml, at times at most about 3 mg / ml, at times at most about 5 mg / ml.

[0056] In some embodiments, the sweet protein that is a variant of a MNEI protein is characterized by a sweetness threshold of about 0.01 mg / ml, at times about 0.03 mg / ml, at times about 0.05 mg / ml, at times about 0. 1 mg / ml, at times about 0.2 mg / ml, at times about 0.3 mg / ml, at times about 0.5 mg / ml, at times about 1 mg / ml, at times about 2 mg / ml, at times about 3 mg / ml, at times about 5 mg / ml.

[0057] In some embodiments, the sweet protein that is a variant of a MNEI protein is characterized by a sweetness that is at least about 500 times as compared to sucrose, at least about 800 times as compared to sucrose, at least about 1000 times as compared to sucrose, at least about 1500 times as compared to sucrose, at least about 2000 times as compared to sucrose, at least about 3000 times as compared to sucrose, at least about 4000 times as compared to sucrose, at least about 5000 times as compared to sucrose, at least about 6000 times as compared to sucrose, at least about 7000 times as compared to sucrose, at least about 8000 times as compared to sucrose, at least about 9000 times as compared to sucrose, at least about 10000 times as compared to sucrose, at least about 11000 times as compared to sucrose, at least about 12000 times as compared to sucrose, at least about 13000 times as compared to sucrose, at least about 14000 times as compared to sucrose, at least about 15000 times as compared to sucrose.

[0058] In some embodiments, the sweet protein that is a variant of a MNEI protein is characterized by a thermostability of at least about 70°C, at times at least about 73°C, at times at least about 75°C, at times at least about 80°C, at least about 85°C, at times at least about 90°C, at times at least about 94°C, at times at least about 95°C, at times at least about 97°C, at times at least about 98°C, at times at least about 99°C, at times at least about 100°C, at times at least about 101°C, at times at least about 102°C, at times at least about 103°C, at times at least about 104°C, at times at least about 105°C, at times at least about 110°C, at times at least about 115 °C. In some embodiments, the sweet protein that is a variant of a MNEI protein is characterized by a thermostability of about 70°C, at times about 73°C, at times about 75°C, at times about 80°C, at times about 85°C, at times about 90°C, at times about 94°C, at times about 95 °C, at times about 97°C, at times about 98°C, at times about 99°C, at times about 100°C, at times about 101°C, at times about 102°C, at times about 103°C, at times about 104°C, at times about 105°C, at times about 110°C, at times about 115°C.

[0059] Thermostability as used herein refers to a protein's ability to maintain one or more of structure and function at the recited temperature. Thermostability can be measured through various techniques known in the art. For example, thermostability can be measured by Differential Scanning Calorimetry (DSC) or Differential Scanning Fluorimetry (DSF).

[0060] In some embodiments, the sweet protein is a variant of a MNEI protein (SEQ ID NO: 14 and / or SEQ ID NO:350).

[0061] In some embodiments, the sweet protein has an amino acid sequence denoted by SEQ ID NO: 16 (denoted herein as DM08). In some embodiments, the sweet protein has an amino acid sequence denoted by SEQ ID NO: 17 (denoted herein as DM09). In some embodiments, the sweet protein has an amino acid sequence denoted by SEQ ID NO:39 (denoted herein as DM31). In some embodiments, the sweet protein has an amino acid sequence denoted by SEQ ID NO:53 (denoted herein as DM69). In some embodiments, the sweet protein has an amino acid sequence denoted by SEQ ID NO: 84 (denoted herein as DM330). In some embodiments, the sweet protein has an amino acid sequence denoted by SEQ ID NO: 104 (denoted herein as DM137). In some embodiments, the sweet protein has an amino acid sequence denoted by SEQ ID NO: 186 (denoted herein as DM165). In some embodiments, the sweet protein has an amino acid sequence denoted by SEQ ID NO:217 (denoted herein as DM685). In some embodiments, the sweet protein has an amino acid sequence denoted by SEQ ID NO:257 (denoted herein as DM532). In some embodiments, the sweet protein has an amino acid sequence denoted by SEQ ID NO:263 (denoted herein as DM528). In some embodiments, the sweet protein has an amino acid sequence denoted by SEQ ID NO:351 (denoted herein as DM170).

[0062] In some embodiments, the reference protein is one or more proteins denoted by SEQ ID NO: 16, SEQ ID NO: 17, SEQ ID NO:39, SEQ ID NO:53, SEQ ID NO:84, SEQ ID NO: 104, SEQ ID NO: 186, SEQ ID NO:217, SEQ ID NO:257, SEQ ID NO:263, SEQ ID NO:351 or any combinations thereof.

[0063] Hence, in accordance with some aspects, the present disclosure provides a method for modifying at least one flavor attribute in a comestible product. The method comprises adding at least one sweet protein to the comestible product at a flavor modifying concentration, wherein the at least one sweet protein selected from the group consisting of SEQ ID NO: 16, SEQ ID NO: 17, SEQ ID NO:39, SEQ ID NO:53, SEQ ID NO:84, SEQ ID NO: 104, SEQ ID NO: 186, SEQ ID NO:217, SEQ ID NO:257, SEQ ID NO:263, SEQ ID NO:351, a variant thereof or any combinations thereof.

[0064] The present disclosure provides a comestible product comprising at least one sweet protein at a flavor-modifying concentration, wherein the at least one protein selected from the group consisting of SEQ ID NO: 16, SEQ ID NO: 17, SEQ ID NO: 39, SEQ ID NO:53, SEQ ID NO:84, SEQ ID NO: 104, SEQ ID NO: 186, SEQ ID NO:217, SEQ ID NO:257, SEQ ID NO:263, SEQ ID NO:351, a variant thereof or any combinations thereof.

[0065] In some embodiments, the sweet protein is a variant of a protein denoted by SEQ ID NO: 16 (denoted herein as DM08). In some embodiments, the sweet protein is a variant of a protein denoted by SEQ ID NO: 17 (denoted herein as DM09). In some embodiments, the sweet protein is a variant of a protein denoted by SEQ ID NO:39 (denoted herein as DM31). In some embodiments, the sweet protein is a variant of a sweet protein denoted by SEQ ID NO:53 (denoted herein as DM69). In some embodiments, the sweet protein has an amino acid sequence denoted by SEQ ID NO:84 (denoted herein as DM330). In some embodiments, the sweet protein is a variant of a protein denoted by SEQ ID NO: 104 (denoted herein as DM137). In some embodiments, the sweet protein is a variant of a protein denoted by SEQ ID NO: 186 (denoted herein as DM165). In some embodiments, the sweet protein is a variant of a protein denoted by SEQ ID NO:217 (denoted herein as DM685). In some embodiments, the sweet protein is a variant of a protein denoted by SEQ ID NO:257 (denoted herein as DM532). In some embodiments, the sweet protein is a variant of a protein denoted by SEQ ID NO:263 (denoted herein as DM528). In some embodiments, the sweet protein is a variant of a sweet protein denoted by SEQ ID NO: 351 (denoted herein as DM170).

[0066] It should be noted that the recitation “the sweet protein is a variant of a protein, for example MNEI protein” should be understood such that the protein includes modifications as described herein as compared to the reference protein, for example MNEI, being the reference protein.

[0067] The present disclosure is not limited to specific number of amino acid modifications made in the reference protein that eventually results in the formation of the protein described herein.

[0068] A modification as used herein refers to a modification in one or more amino acids of the reference protein and encompasses amino acid substitution (replacement), amino acid deletion, amino acid insertion or any combination thereof.

[0069] In some examples, a modification may be an amino acid insertion. In some embodiments, the protein comprises an amino acid sequence having at least one, at least two, at least three, at least four, at least five amino acid insertions as compared to the reference protein.

[0070] In some examples, a modification may be an amino acid deletion. In some embodiments, the sweet protein comprises an amino acid sequence having at least one, at least two, at least three, at least four, at least five amino acid deletions as compared to the reference protein.

[0071] In some examples, a modification may be an amino acid substitution. In some embodiments, the sweet protein comprises an amino acid sequence having at least one, at least two, at least three, at least four, at least five amino acid substitutions as compared to the reference protein.

[0072] In some embodiments, the sweet protein is a variant of a reference protein including one or more of (i) one or more amino acids replacements, (ii) one or more amino acids deletions, (iii) one or more amino acids insertions or (iv) any combination thereof.

[0073] In some embodiments, the sweet protein is a modified reference protein including one or more amino acids replacements. In some embodiments, the sweet protein is a modified reference protein including one or more amino acids deletions. In some embodiments, the sweet protein is a modified reference protein including one or more amino acids insertions.

[0074] In some embodiments, the sweet protein comprises one or more amino acid modifications as compared to MNEI protein having an amino acid sequence denoted by SEQ ID NO: 14. In some embodiments, the sweet protein comprises one or more amino acid modifications as compared to MNEI protein having an amino acid sequence denoted by SEQ ID NO:350.

[0075] In some embodiments, the sweet protein comprises one or more amino acid modifications as compared to one or more proteins denoted by SEQ ID NO: 14, SEQ ID NO: 16, SEQ ID NO: 17, SEQ ID NO:39, SEQ ID NO:53, SEQ ID NO: 84, SEQ ID NO: 104, SEQ ID NO: 186, SEQ ID NO:217, SEQ ID NO:257, SEQ ID NO:263, SEQ ID NO:350, SEQ ID NO:351 or any combinations thereof.

[0076] In some embodiments, the sweet protein comprises one or more amino acid modifications in one or more residue G1,E2, E4, 18, Fl 1, T12, N14, G16, K17, F18, A19, V20, D21, E23, K25, 126, G27, Q28, R31, T33, N35, K36, C41, E50, F52, R53, E59, Q61, L62, V64, Y65, S67, D68, L70, A73, D74, 175, S76, E77, R84, F89 or any combination thereof as compared to the reference protein.

[0077] In some embodiments, the sweet protein comprises one or more amino acid replacement as compared to MNEI protein having an amino acid sequence denoted by SEQ ID NO: 14 or SEQ ID NO:350. In some embodiments, the sweet protein comprises one or more amino acid replacements as compared to one or more proteins denoted by SEQ ID NO: 14, SEQ ID NO: 16, SEQ ID NO: 17, SEQ ID NO:39, SEQ ID NO:53, SEQ ID NO:84, SEQ ID NO: 104, SEQ ID NO: 186, SEQ ID NO:217, SEQ ID NO:257, SEQ ID NO:263, SEQ ID NO:350, SEQ ID NO:351 or any combinations thereof.

[0078] In some embodiments, the sweet protein comprises one or more amino acid replacement in one or more residue G1,E2, E4, 18, Fl 1, T12, N14, G16, K17, F18, A19, V20, D21, E23, K25, 126, G27, Q28, R31, T33, N35, K36, C41, E59, Q61, L62, V64, Y65, S67, D68, L70, A73, D74, 175, S76, E77, R84, F89 or any combination thereof as compared to the reference protein, for example MNEI protein.

[0079] In some embodiments, the sweet protein comprises one or more amino acid deletions as compared to one or more proteins denoted by SEQ ID NO: 14, SEQ ID NO: 16, SEQ ID NO: 17, SEQ ID NO:39, SEQ ID NO:53, SEQ ID NO: 84, SEQ ID NO: 104, SEQ ID NO: 186, SEQ ID NO:217, SEQ ID NO:257, SEQ ID NO:263, SEQ ID NO:350, SEQ ID NO:351 or any combinations thereof.

[0080] In some embodiments, the sweet protein comprises one or more amino acid deletions in one or more amino acid E50, F52, R53 as compared to the reference protein. In some embodiments, the sweet protein comprises one or more amino acid deletions in one or more amino acid E50, F52, R53 as compared to MNEI protein having an amino acid sequence denoted by SEQ ID NO: 14. In some embodiments, the sweet protein comprises one or more amino acid deletions in one or more amino acid E50, F52, R 3 as compared to MNEI protein having an amino acid sequence denoted by SEQ ID NO:350.

[0081] In some embodiments, the sweet protein comprises one or more amino acid replacements in one or more amino acid S76, E23, Q28, E2, Y65, D68 as compared to MNEI protein having an amino acid sequence denoted by SEQ ID NO: 14. In some embodiments, the sweet protein comprises one or more amino acid replacements in one or more amino acid S76, E23, Q28, E2, Y65, D68 as compared to MNEI protein having an amino acid sequence denoted by SEQ ID NO: 350.

[0082] In some embodiments, the sweet protein has an amino acid sequence denoted by one or more of SEQ ID NO: 14-SEQ ID NO:465, SEQ ID NO:467- SEQ ID NO:479 or any combination thereof. In some embodiments, the sweet protein is any one of the proteins defined in Table 40 shown below. It should be noted that at times, each row in Table 40 represents a different embodiment of the present application. It should be noted that the present disclosure encompasses a combination of two or more sweet proteins, at times three or more, at times four or more, at times five or more sweet proteins selected from SEQ ID NO: 14-SEQ ID NO:465, SEQ ID NO:467- SEQ ID NO:479 or any combination thereof.

[0083] In some examples, the protein is or comprises a combination of two or more proteins, wherein one of the proteins is MNEI or any variant thereof.

[0084] In some examples, the protein comprises a combination of two or more proteins, wherein at least one of the two or more proteins is a protein denoted by one or more of SEQ ID NO: 14, SEQ ID NO: 16, SEQ ID NO: 17, SEQ ID NO:39, SEQ ID NO:53, SEQ ID NO:84, SEQ ID NO: 104, SEQ ID NO: 186, SEQ ID NO:217, SEQ ID NO:257, SEQ ID NO:263, SEQ ID NO:350, SEQ ID NO:35 lor any combinations thereof.

[0085] In some examples, the protein comprises a combination of three or more proteins, wherein at least one of the two or more proteins is a protein denoted by one or more of SEQ ID NO: 14, SEQ ID NO: 16, SEQ ID NO: 17, SEQ ID NO:39, SEQ ID NO:53, SEQ ID NO:84, SEQ ID NO: 104, SEQ ID NO: 186, SEQ ID NO:217, SEQ ID NO:257, SEQ ID NO:263, SEQ ID NO:350, SEQ ID NO:351 or any combinations thereof.

[0086] In some examples, the protein comprises a combination of four or more proteins, wherein at least one of the two or more proteins is a protein denoted by one or more of SEQ ID NO: 14, SEQ ID NO: 16, SEQ ID NO: 17, SEQ ID NO:39, SEQ ID NO:53, SEQ ID NO:84, SEQ ID NO: 104, SEQ ID NO: 186, SEQ ID NO:217, SEQ ID NO:257, SEQ ID NO:263, SEQ ID NO:350, SEQ ID NO:351 or any combinations thereof.

[0087] In some examples, the protein comprises a combination of a protein denoted by SEQ ID NO: 39 (denoted herein as DM31) and one or more of a protein denoted by SEQ ID NO:217 (denoted herein as DM685), a protein denoted by SEQ ID NO:263 (denoted herein as DM528), a protein denoted by SEQ ID NO: 104 (denoted herein as DM137), a protein denoted by SEQ ID NO: 17 (denoted herein as DM09), a protein denoted by SEQ ID NO: 351 (denoted herein as DM170), a protein denoted by SEQ ID NO:53 (denoted herein as DM69), a protein denoted by SEQ ID NO: 186 (denoted herein as DM165), a protein denoted by SEQ ID NO:84 (denoted herein as DM330), a protein denoted by SEQ ID NO:257 (denoted herein as DM532) or a combination thereof.

[0088] In some embodiments, the one or more proteins comprises a combination of a protein denoted by SEQ ID NO: 39 (denoted herein as DM31) and a protein denoted by SEQ ID NO: 8. In some embodiments, the one or more proteins comprises a combination of a protein denoted by SEQ ID NO:39 (denoted herein as DM31) and a protein denoted by SEQ ID NO: 17 (denoted herein as DM09). In some embodiments, the one or more proteins comprises a combination of a protein denoted by SEQ ID NO:39 (denoted herein as DM31) and a protein denoted by SEQ ID NO:53 (denoted herein as DM69). In some embodiments, the one or more proteins comprises a combination of a protein denoted by SEQ ID NO:39 (denoted herein as DM31) and a protein denoted by SEQ ID NO:84 (denoted herein as DM330). In some embodiments, the one or more proteins comprises a combination of a protein denoted by SEQ ID NO:39 (denoted herein as DM31) and a protein denoted by SEQ ID NO: 104 (denoted herein as DM137). In some embodiments, the one or more proteins comprises a combination of a protein denoted by SEQ ID NO:39 (denoted herein as DM31) and a protein denoted by SEQ ID NO: 186 (denoted herein as DM165). In some examples, the one or more proteins comprises a combination of a protein denoted by SEQ ID NO: 39 (denoted herein as DM31) and a protein denoted by SEQ ID NO:217 (denoted herein as DM685). In some embodiments, the one or more proteins comprises a combination of a protein denoted by SEQ ID NO:39 (denoted herein as DM31) and a protein denoted by SEQ ID NO:257 (denoted herein as DM532). In some embodiments, the one or more proteins comprises a combination of a protein denoted by SEQ ID NO:39 (denoted herein as DM31) and a protein denoted by SEQ ID NO:263 (denoted herein as DM528). In some embodiments, the one or more proteins comprises a combination of a protein denoted by SEQ ID NO:39 (denoted herein as DM31) and a protein denoted by SEQ ID NO:357 (denoted herein as DM170). In some embodiments, the one or more proteins comprises a combination of a protein denoted by SEQ ID NO:39 (denoted herein as DM31), a protein denoted by SEQ ID NO: 17 (denoted herein as DM09) and a protein denoted by SEQ ID NO: 186 (denoted herein as DM165).

[0089] In some embodiments, the one or more proteins comprises a combination of MNEI or a variant thereof and one or more proteins denoted by SEQ ID NO:3 or SEQ ID NON.

[0090] In some embodiments, the one or more proteins comprises a combination of a protein denoted by SEQ ID NO: 39 (denoted herein as DM31) and a protein denoted by SEQ ID SEQ ID NO: 3 or SEQ ID NON.

[0091] According to some embodiments, the sweet protein includes a combination of any one or more of the proteins set forth in SEQ ID NO: 1 to SEQ ID NO:481 and a saccharide. According to some embodiments, the herein-disclosed saccharide may include monosaccharide, disaccharide, oligosaccharide, or polysaccharide. In some embodiments, the sweet protein includes a combination of any one or more of the MNEI variants (i.e., variants of SEQ ID NO: 14 or SEQ ID NO: 350) and the saccharide.

[0092] In some embodiments, the sweet protein includes a combination of any one of the sweet proteins selected from SEQ ID NO: 14-SEQ ID NO:481 or any combination thereof and the saccharide. In some embodiments, the sweet protein includes a combination of any one of the sweet proteins defined in Table 40 shown below and the saccharide.

[0093] In some embodiments, the saccharide can be bound or unbound to the one or more herein-disclosed sweet proteins.

[0094] In some embodiments, the saccharide may be selected from, but not limited to, mannan disaccharide, mannan polysaccharide, mannan oligosaccharide (MOS), betaglucan disaccharide, beta-glucan polysaccharide, beta-glucan-oligosaccharide, alpha- glucan disaccharide, alpha-glucan polysaccharide, alpha-glucan-oligosaccharide, chitin disaccharides, chitin polysaccharide, chito oligosaccharide, galactomannan polysaccharide, galactomanno-oligosaccharide, xyloglucan polysaccharide, xyloglucanoligosaccharide, rhamnomannan polysaccharide, rhamnomanno disaccharide, rhamnomanno-oligosaccharide, phosphomannan disaccharide, phosphomannan polysaccharide, phosphomanno-oligosaccharide, galactoglucomannan disaccharide, galactoglucomannan polysaccharide, galactoglucomanno-oligosaccharide, pullulan disaccharide, pullulan polysaccharide, pullulan-oligosaccharide, xylan disaccharide, xylan polysaccharide, xylo-oligosaccharide (XOS), fructan disaccharide, fructan polysaccharide, fructo-oligosaccharide (FOS), laminarin disaccharide, laminarin polysaccharide, laminarin-oligosaccharide, levan polysaccharide, levan disaccharide, levan-oligosaccharide, arabinoxylan disaccharide, arabinoxylan polysaccharide, arabinoxylo-oligosaccharide, glucuronomannan disaccharide, glucuronomannan polysaccharide, glucuronomanno-oligosaccharide, glycosaminoglycan disaccharide, glycosaminoglycan polysaccharide, glycosaminoglycan-oligosaccharide, trehalose, trehalose disaccharide, trehalose-oligosaccharide, peptidoglycan disaccharide, peptidoglycan polysaccharide, peptido-oligosaccharide, and any combination thereof. Each possibility is a separate embodiment.

[0095] In some embodiments, the herein-disclosed saccharide may be selected from, but not limited to, mannan disaccharide, mannan polysaccharide, mannan oligosaccharide (MOS), beta-glucan disaccharide, beta-glucan polysaccharide, beta-glucan oligosaccharides, alpha-glucan disaccharide, alpha-glucan polysaccharide, alpha-glucan- oligosaccharide, chitin disaccharide, chitin polysaccharide, chito oligosaccharide, and any combination thereof. Each possibility is a separate embodiment. According to some embodiments, the polysaccharide includes mannan polysaccharide and / or mannan oligosaccharide (MOS).

[0096] In some embodiments, the herein-disclosed saccharide may include mannose, glucose, galactose, rhamnose, N-acetylglucosamine, N-acetylgalactosamine, N- acetyhnuramic acidxylose, fucose, arabinose, trehalose, fructose, maltotriose, glucuronic acid, iduronic acid, hyaluronic acid, N-acetylmuramic acid, 3-deoxy-D-manno-oct-2- ulosonic acid, Chondroitin Sulfate, Dermatan Sulfate, Heparan Sulfate, Keratan Sulfate, glycerol, glycerol phosphate, ribitol, ribitol phosphate, L-glycero-D-manno-heptose, mannuronic acid, or any combination thereof. Each possibility is a separate embodiment.

[0097] According to some embodiments, the herein-disclosed saccharide may be further modified. In some embodiments, the modification of the herein-disclosed saccharide may include, but is not limited to, phosphorylation, methylation, acylation, acetylation, N- acetylation, sulphation, amination, peptide-conjugation, lipid-conjugation, carboxylation, or any combination thereof. Each possibility is a separate embodiment.

[0098] According to some embodiments, the sweet protein is one or more sweet proteins. According to some embodiments, the sweet protein is a combination of 2, 3, 4, 5, or more sweet proteins. Each possibility is a separate embodiment. According to some embodiments, the combination includes 2, 3, 4, 5, or more sweet protein sequences selected from the sequences set forth in Table 40.

[0099] Each possibility is a separate embodiment. It should be noted that when referring to a combination of 2, 3, 4, 5 or more sweet protein, it encompasses a combination of different sweet proteins.

[0100] The following publications are hereby incorporated by reference in their entirety for their teachings and content of the protein: W024003917, WO23181043, WO22137121, WO19215730.

[0101] In accordance with some other aspects, it is provided a method for modifying at least one flavor in a comestible product, the method comprises adding at least one protein to the comestible product, wherein the concentration of the at least one protein is between about 1 ppm and about 300 ppm, and wherein the at least one protein selected from the group consisting of SEQ ID NO: 1, SEQ ID NO:2, SEQ ID NO:3, SEQ ID NO:4, SEQ ID NO:5, SEQ ID NO:6, SEQ ID NO:7, SEQ ID NO:8, SEQ ID NO:9, SEQ ID NO: 10, SEQ ID NO: 11, SEQ ID NO: 12, SEQ ID NO: 13, SEQ ID NO: 14, SEQ ID NO 350, SEQ ID NO:466, SEQ ID NO:480, SEQ ID NO:481, any variants thereof or any combinations thereof.

[0102] In accordance with some other aspects, it is provided a method for modifying at least one flavor in a comestible product, the method comprises adding at least one protein to the comestible product, wherein the concentration of the at least one protein is between about 1 ppm and about 300 ppm, and wherein the at least one protein selected from the group consisting of SEQ ID NO: 14, by SEQ ID NO: 350, any variants thereof or any combinations thereof.

[0103] In accordance with some other aspects, it is provided a method for modifying at least one flavor in a comestible product, the method comprises adding at least one protein to the comestible product, wherein the concentration of the at least one protein is between about 1 ppm and about 300 ppm, and wherein the at least one protein selected from the group consisting of SEQ ID NO: 16, SEQ ID NO: 17, SEQ ID NO:39, SEQ ID NO:53, SEQ ID NO:84, SEQ ID NO: 104, SEQ ID NO: 186, SEQ ID NO:217, SEQ ID NO:263, SEQ ID NO:257, SEQ ID NO:351, any variants thereof or any combinations thereof.

[0104] In accordance with some other aspects, it is provided a comestible product comprising at least one protein, wherein the concentration of the at least one protein is between about 1 ppm and about 300 ppm, and wherein the at least one protein selected from the group consisting of SEQ ID NO: 1, SEQ ID NO:2, SEQ ID NO:3, SEQ ID NON, SEQ ID NO:5, SEQ ID NO:6, SEQ ID NO:7, SEQ ID NO: 8, SEQ ID NO:9, SEQ ID NO: 10, SEQ ID NO: 11, SEQ ID NO: 12, SEQ ID NO: 13, SEQ ID NO: 14, SEQ ID NO 350, SEQ ID NO:466, SEQ ID NO:480, SEQ ID NO:481, any variants thereof or any combinations thereof.

[0105] In accordance with some other aspects, it is provided a comestible product comprising at least one protein, wherein the concentration of the at least one protein is between about 1 ppm and about 300 ppm, and wherein the at least one protein selected from the group consisting of SEQ ID NO: 14, by SEQ ID NO: 350, any variants thereof or any combinations thereof.

[0106] In accordance with some other aspects, it is provided a comestible product comprising at least one protein, wherein the concentration of the at least one protein is between about 1 ppm and about 300 ppm, and wherein the at least one protein selected from the group consisting of SEQ ID NO: 16, SEQ ID NO: 17, SEQ ID NO:39, SEQ ID NO:53, SEQ ID NO:84, SEQ ID NO: 104, SEQ ID NO: 186, SEQ ID NO:217, SEQ ID NO:263, SEQ ID NO:257, SEQ ID NO:351, any variants thereof or any combinations thereof.

[0107] As detailed herein and exemplified below, it was found that at specific concentration, the protein may modify one or more flavors and hence may be considered as modifying flavor properties. The term modifying flavor properties as used herein refers to the ability of the one or more sweet proteins for example, a sweet protein denoted by SEQ ID NO: 14, SEQ ID NO:350 variants thereof or any combinations thereof to alter the taste perception of food or beverage product without necessarily introducing a distinct flavor of their own. The flavor-modifying properties include the ability to increase, decrease, suppress or otherwise modify the perception of specific flavor profile or an overall flavor profile. In some embodiments, the modified flavor is distinct from sweetness.

[0108] The term “flavor profile ”, as used herein, encompasses one or more sensory attributes of a comestible product, including taste, aroma, mouthfeel (texture), aftertaste, and flavor intensity.

[0109] In some examples, the sweet proteins at FMP concentrations may enhance or suppress individual flavor components.

[0110] In some examples, the sweet proteins at FMP concentrations may alter the duration or onset of specific flavor perceptions. In some examples, the sweet proteins at FMP concentrations may reduce sweet lingering.

[0111] In some examples, the sweet proteins at FMP concentrations may modify the perception of basic tastes. In some examples, the sweet proteins at FMP concentrations may modify sweetness, sourness, bitterness, saltiness, and umami (savory).

[0112] In some examples, the sweet proteins at FMP concentrations may modify complex flavor sensations. In some examples, the sweet proteins at FMP concentrations may modify fruity, nutty, creamy, meaty, or roasted notes.

[0113] In some examples, the sweet proteins at FMP concentrations may modify an existing overall flavor profile of a product. In some examples, the sweet proteins at FMP concentrations may increase an existing overall flavor profile of a product. In some examples, the sweet proteins at FMP concentrations may decrease an existing overall flavor profile of a product. In some examples, the sweet proteins at FMP concentrations may change the flavor profile of a food product. In some examples, the sweet proteins at FMP concentrations may affect the duration of the perception of specific characteristics of the flavor profile. Increasing flavor as used herein refers to amplify / increase / intensify / enhance, for example, in an existing (specific) flavor or flavor profile by increasing strength, or perceptibility of a particular flavor or flavor profiles.

[0114] Decreasing flavor as used herein refers to a decrease / reduction / diminish strength, or perceptibility of a flavor, for example, in an existing (specific) flavor or flavor profile, by decreasing strength or perceptibility of a particular flavor or flavor profile.

[0115] Without being bound by theory, it is suggested that such effects may result from interactions between the proteins and taste receptors or other sensory receptors. It was further suggested that such interactions may influence the perception of one or more of sweetness, sourness, bitterness, saltiness, or umami (savory taste).

[0116] In some examples, the sweet protein at an FMP concentration modifies one or more tastes of sweetness, sourness, bitterness, saltiness, umami or a combination thereof.

[0117] In some examples, the sweet protein at an FMP concentration modifies flavors which are combinations of tastes and odors, such as but not limited to strawberry flavor, vanilla flavor etc.

[0118] In some examples, the sweet protein at an FMP concentration modifies or alters sweetness. In some examples, the sweet protein at an FMP concentration increases sweetness. In some examples, the sweet protein at an FMP concentration reduces sweetness.

[0119] In some examples, the sweet protein at an FMP concentration reduces sweet linger. In some examples, the sweet protein at an FMP concentration improves mouthfeel.

[0120] In some examples, the sweet protein at an FMP concentration modifies or alters sourness. In some examples, the sweet protein at an FMP concentration reduces or eliminates sourness. In some examples, the sweet protein at an FMP concentration reduces or eliminates sour taste or flavor. In some examples, the sweet protein at an FMP concentration alters sourness taste or flavor.

[0121] In some examples, the sweet protein at an FMP concentration modifies or alters saltiness. In some examples, the sweet protein at an FMP concentration reduces or eliminates saltiness. In some examples, the sweet protein at an FMP concentration reduces or eliminates saltiness taste. In some examples, the sweet protein at an FMP concentration modifies or alters bitterness. In some examples, the sweet protein at an FMP concentration reduces or eliminates bitterness. In some examples, the sweet protein at an FMP concentration reduces or eliminates bitter taste. In some examples, the sweet protein at an FMP concentration reduces or eliminates bitter linger.

[0122] In some examples, the sweet protein at an FMP concentration modifies or alters umami. In some examples, the sweet protein at an FMP concentration increases umami. In some examples, the sweet protein at an FMP concentration decreases umami. In some examples, the sweet protein at an FMP concentration changes savory taste.

[0123] In some examples, the sweet protein at an FMP concentration modifies or alters astringency. In some examples, the sweet protein at an FMP concentration reduces or eliminates astringency.

[0124] In some examples, the sweet protein at an FMP concentration modifies or alters one or more of sweetness flavor, sourness flavor or saltiness flavor and at least one additional flavor.

[0125] In some examples, the sweet protein at an FMP concentration modifies or alters one or more of sweetness, sourness or saltiness and at least one additional flavor.

[0126] In some examples, the sweet protein at an FMP concentration modifies or alters one or more of sweetness, sourness, bitterness or saltiness and at least one additional flavor.

[0127] In some examples, the sweet protein at an FMP concentration increases one or more flavors.

[0128] In some examples, the sweet protein at an FMP concentration alters or modifies one or more of the following sensory attributes: sweetness, sourness, bitterness, saltiness, flavor intensity, seasoning intensity, fruity flavor, fragrance intensity, astringency, body.

[0129] In some examples, the sweet protein at an FMP concentration increases one or more of sweetness, fruity flavor, ripe strawberry flavor, strawberry flavor intensity, apple flavor, apple flavor / taste intensity, milk taste, oat milk intensity, oat flavor intensity, vanilla taste, tomato concentrate flavor, peanut butter taste, lemon taste, caramelized flavor, dark chocolate taste, coffee taste, meaty taste, species flavor, herb flavor, nutty flavor, roasted flavor, creamy flavor, smoky flavor or any combination thereof. In some examples, the sweet protein at an FMP concentration increases sweetness and one or more of fruity flavor, ripe strawberry flavor, strawberry flavor intensity, apple flavor / taste, apple flavor / taste intensity, milk flavor, oat milk intensity, oat flavor intensity, vanilla flavor, tomato concentrate flavor, peanut butter flavor, lemon flavor, caramelized flavor, dark chocolate flavor, coffee flavor, meaty flavor, species flavor, herb flavor, nutty flavor, roasted flavor, creamy flavor, smoky flavor or any combination thereof.

[0130] In some examples, the sweet protein at an FMP concentration decreases or eliminates sweetness and increases (enhances) one or more of fruity flavor, ripe strawberry flavor, strawberry flavor intensity, apple flavor / taste, apple flavor intensity, milk flavor, oat milk intensity, oat flavor, vanilla flavor, tomato concentrate flavor, peanut butter flavor, lemon flavor or any combination thereof.

[0131] In some examples, the sweet protein at an FMP concentration increases (enhances) sweetness and one or more of fruity flavor, ripe strawberry flavor, strawberry flavor intensity, apple flavor, apple flavor / taste intensity, milk flavor, oat milk flavor intensity, oat flavor, vanilla flavor, tomato concentrate flavor, peanut butter flavor, lemon flavor or any combination thereof.

[0132] In some examples, the sweet protein at an FMP concentration increase one or more of fruity flavor, ripe strawberry flavor, strawberry flavor intensity, apple flavor, apple taste intensity, milk flavor, oat milk flavor intensity, oat flavor, vanilla flavor, tomato concentrate flavor, peanut butter flavor, lemon flavor, caramelized flavor, dark chocolate flavor, coffee flavor, meaty taste, species flavor, herb flavor, nutty flavor, roasted flavor, creamy flavor, smoky flavor or any combination thereof, without increasing sweetness.

[0133] In some examples, the sweet protein at an FMP concentration increases (enhances) the perceived sweetness of sugar or other sweeteners, allowing for the reduction of at least 10% of the added sweeteners.

[0134] In some examples, the sweet protein at an FMP concentration increases (enhances) the perceived sweetness of sugar or other sweeteners, allowing for the reduction of at least 10% of the added sweeteners. In some examples, the sweet protein at an FMP concentration increases (enhances) the perceived sweetness of sugar or other sweeteners, allowing for the reduction of at least 15% of the added sweeteners. In some examples, the sweet protein at an FMP concentration increases (enhances) the perceived sweetness of sugar or other sweeteners, allowing for the reduction of at least 20% of the added sweeteners. In some examples, the sweet protein at an FMP concentration increases (enhances) the perceived sweetness of sugar or other sweeteners, allowing for the reduction of at least 25% of the added sweeteners. In some examples, the sweet protein at an FMP concentration increases (enhances) the perceived sweetness of sugar or other sweeteners, allowing for the reduction of at least 30% of the added sweeteners. In some examples, the sweet protein at an FMP concentration increases (enhances) the perceived sweetness of sugar or other sweeteners, allowing for the reduction of at least 35% of the added sweeteners. In some examples, the sweet protein at an FMP concentration increases (enhances) the perceived sweetness of sugar or other sweeteners, allowing for the reduction of at least 40% of the added sweeteners. In some examples, the sweet protein at an FMP concentration increases (enhances) the perceived sweetness of sugar or other sweeteners, allowing for the reduction of at least 45% of the added sweeteners. In some examples, the sweet protein at an FMP concentration increases (enhances) the perceived sweetness of sugar or other sweeteners, allowing for the reduction of at least 50% of the added sweeteners. In some examples, the sweet protein at an FMP concentration increases (enhances) the perceived sweetness of sugar or other sweeteners, allowing for the reduction of at least 55% of the added sweeteners. In some examples, the sweet protein at an FMP concentration increases (enhances) the perceived sweetness of sugar or other sweeteners, allowing for the reduction of at least 60% of the added sweeteners. In some examples, the sweet protein at an FMP concentration increases (enhances) the perceived sweetness of sugar or other sweeteners, allowing for the reduction of at least 65% of the added sweeteners. In some examples, the sweet protein at an FMP concentration increases (enhances) the perceived sweetness of sugar or other sweeteners, allowing for the reduction of at least 70% of the added sweeteners. In some examples, the sweet protein at an FMP concentration increases (enhances) the perceived sweetness of sugar or other sweeteners, allowing for the reduction of at least 75% of the added sweeteners. In some examples, the sweet protein at an FMP concentration increases (enhances) the perceived sweetness of sugar or other sweeteners, allowing for the reduction of at least 80% of the added sweeteners. In some examples, the sweet protein at an FMP concentration increases (enhances) the perceived sweetness of sugar or other sweeteners, allowing for the reduction of at least 85% of the added sweeteners. In some examples, the sweet protein at an FMP concentration increases (enhances) the perceived sweetness of sugar or other sweeteners, allowing for the reduction of at least 90% of the added sweeteners. In some examples, the sweet protein at an FMP concentration increases (enhances) the perceived sweetness of sugar or other sweeteners, allowing for the reduction of at least 95% of the added sweeteners. In some examples, the sweet protein at an FMP concentration increases (enhances) the perceived sweetness of sugar or other sweeteners, allowing for the reduction of at least 97% of the added sweeteners.

[0135] In some examples, the sweet protein at an FMP concentration increases fruity flavor. In some examples, the fruity flavor is one or more of strawberry flavor, raspberry flavor, apple flavor, banana flavor, pine-apple flavor, peach flavor, mango flavor cherry flavor or citrus flavor.

[0136] In some examples, the sweet protein at an FMP concentration increases ripe strawberry flavor and / or strawberry flavor intensity. In some examples, the sweet protein at an FMP concentration increases apple taste, apple flavor and / or apple taste intensity. In some examples, the sweet protein at an FMP concentration increases oat milk flavor intensity. In some examples, the sweet protein at an FMP concentration increases vanilla flavor. In some examples, the sweet protein at an FMP concentration increases peanut butter flavor. In some examples, the sweet protein at an FMP concentration increases caramelized flavor. In some examples, the sweet protein at an FMP concentration increases tomato concentrate flavor. In some examples, the sweet protein at an FMP concentration increases lemon flavor. In some examples, the sweet protein at an FMP concentration increases dark chocolate flavor. In some examples, the sweet protein at an FMP concentration increases coffee flavor. In some examples, the sweet protein at an FMP concentration increases meaty taste.

[0137] In some examples, the sweet protein at an FMP concentration increases species flavor.

[0138] In some examples, the sweet protein at an FMP concentration increases a herb flavor. In some examples, the sweet protein at an FMP concentration increases seasoning flavor. In some examples, the species or herb flavor is one or more of cinnamon flavor, pepper flavor, cumin flavor, garlic flavor, maple flavor or basil flavor.

[0139] In some examples, the sweet protein at an FMP concentration increases a nutty flavor. In some examples, the sweet protein at an FMP concentration increases roasted flavor.

[0140] In some examples, the sweet protein at an FMP concentration increases a creamy flavor.

[0141] In some examples, the sweet protein at an FMP concentration increases a smoky flavor.

[0142] In some examples, the sweet protein at an FMP concentration reduces one or more flavors.

[0143] In some examples, the sweet protein at an FMP concentration reduces one or more saltiness enhancement, sourness, astringency, bitterness, citrusy flavor, tart flavor, acidic flavor, hoppy flavor or any combination thereof.

[0144] In some examples, the sweet protein at an FMP concentration reduces or eliminates one or more saltiness enhancement, sourness, astringency, bitterness or any combination thereof. In some examples, the sweet protein at an FMP concentration reduces or eliminates saltiness enhancement. In some examples, the sweet protein at an FMP concentration increases saltiness enhancement. In some examples, the sweet protein at an FMP concentration reduces or eliminates bitterness or bitter linger. In some examples, the sweet protein at an FMP concentration reduces or eliminates citrusy flavor. In some examples, the sweet protein at an FMP concentration reduces or eliminates tart flavor. In some examples, the sweet protein at an FMP concentration reduces or eliminates acidic flavor. In some examples, the sweet protein at an FMP concentration reduces or eliminates reduces hoppy flavor. In some examples, the sweet protein at an FMP concentration reduces or eliminates metallic notes.

[0145] In some examples, the sweet protein at an FMP concentration is characterized by being capable of reducing (decreasing) flavor off-notes.

[0146] As used herein the term "flavor off-notes” refers to undesirable or unpleasant flavor or aroma present in a food product or beverage product. The off note can be for example due to the ingredients used in the product, the processing methods, or the storage conditions of the product. In some examples, reducing flavor off notes comprises reducing one or more of biterness, sourness, acidity, rancidity, metallic taste, chemical taste or a combination thereof.

[0147] Biterness may result from the presence of certain compounds in a product, such as alkaloids or tannins or from over-roasting or overcooking. Sourness may result from presence of acidic compounds beyond the desired level. Rancidity may result when fats or oils in the product undergo oxidative degradation, resulting in the formation of unpleasant odors or flavors. Metallic or chemical taste may be caused by the presence of metallic ions in the product (e.g. iron or copper), as well as by contamination with chemical substances from processing equipment or packaging materials.

[0148] According to some embodiments, the sweet protein maintains FMP after been heated and / or added to warm / heated food products.

[0149] According to some embodiments, the sweet protein maintains FMP after heating for about at least 5 min at about 60°C and / or when added food products have a temperature of about 60°C. According to some embodiments, the sweet protein maintains FMP after heating for at least 5 min at about 80°C and / or when added food applications have a temperature of about 80°C. According to some embodiments, the sweet protein maintains FMP after heating for at least 5 min at 90°C and / or when added food applications have a temperature of about 90°C. According to some embodiments, the sweet protein maintains FMP after heating for at least 5 min at 100°C and / or when added food applications have a temperature of about 100°C.

[0150] The present application is not limited to a specific comestible product and is applicable to any comestible product.

[0151] As used herein the term comestible product refers to an item or substance intended for human consumption.

[0152] As noted herein, the sweet protein is added to a comestible product at a concentration at which it does not act as a sweetener per se.

[0153] In some examples, the comestible product may be essentially free of a sweetener. In some examples, the comestible product is essentially free of any added sweetener. In some examples, the comestible product is essentially free of any artificial sweetener. In some examples, the comestible product is essentially free of any naturally occurring sweetener.

[0154] As used herein, "essentially free of sweeteners" means that the comestible product does not contain any added caloric or non-caloric sweeteners, such as sucrose, glucose, fructose, high-fructose com syrup, stevia, erythritol, sucralose, or the like, except for a sweet protein present at a PMF concentration. In some embodiments, ‘essentially free’ refers to a product in which any non-protein sweeteners are present only as incidental carryover or excipients, in amounts insufficient to contribute perceptible sweetness.

[0155] In some examples, the comestible product may comprise one or more sweeteners. In some examples, the comestible product comprises at least about 1% one or more sweeteners, at times at least about 3% one or more sweeteners, at times at least about 10% one or more sweeteners, at times at least about 15% one or more sweeteners, at times at least about 25% one or more one or more sweeteners, at times at least about 50% one or more sweeteners.

[0156] In some examples, the comestible product comprises between about 1% one or more sweeteners and about 50% one or more sweeteners. In some examples, the comestible product comprises between about 1% one or more sweeteners and about 20% one or more sweeteners. In some examples, the comestible product comprises between about 1% one or more sweeteners and about 15% one or more sweeteners.

[0157] In some examples, the comestible product comprises stevia or any derivative thereof. In some examples, the stevia is or comprises one or more of steviol glycoside, Rebaudioside A (Reb A), Rebaudioside M (Reb M), Rebaudioside D (Reb D), Stevioside, Rebaudioside or a combination thereof.

[0158] In some examples, the one or more sweeteners is selected from the group consisting of at least one sugar, non-nutritive sweetener, high intensity sweetener, a natural sweetener, a sugar alcohol, a rare sugar, an amino acid or a combination thereof.

[0159] In some examples, the at least one sweetener is at least one of (i) at least one high intensity sweetener, (ii) at least one natural sweetener, (iii) at least one sugar alcohol, (iv) at least one rare sugar, (v) at least one sugar, (vi) an amino acid or (vii) a combination thereof. In some embodiments, the at least one high intensity sweetener is one or more of potassium (ace-k), aspartame, sucralose, cyclamate, neotame, saccharin, Neohesperidin dihydrochalcone, stevia, monk fruit, fructose, acesulfame, advantame or any combination thereof.

[0160] In some embodiments, the amino acid is glycine.

[0161] In some embodiments, the at least one natural sweetener is at least one of stevia, monk fruit, agava syrup, palatinose, glycyrrhizin, sucrose, fructose, glucose or any combination thereof.

[0162] In some embodiments, the at least one sugar alcohol is at least one of sorbitol, erythritol, isomalt, lactitol, mannitol, tagatose, maltitol, xylitol or any combination thereof.

[0163] In some embodiments, the rare sugar is one or more of allulose, turanose, isomaltulose, isomaltose, tagarose or a combination thereof.

[0164] In some embodiments, the at least one sugar is at least one of palatinose, sucrose, fructose, glucose, lactose sucralose, com syrup, high fructose com symp, invert sugar, dextrose, powder sugar, or a combination thereof, in any form of liquid, powder, or solid. In some embodiments, the at least one sugar is sucrose.

[0165] In some embodiments, the natural sweetener is one or more of stevia, sweet truffle protein (mycodulcein), brazzein, monk fmit, honey, agave, maple symp, silan, black treacle, molasses, glycine or a combination thereof.

[0166] According to some embodiments, the non-nutritive sweetener is selected from a group consisting of aspartame, sucralose, saccharin, stevia, acesulfame potassium, neotame, allulose, monk fmit extract, erythritol, xylitol, mannitol, sorbitol, cyclamate, and any combination thereof.

[0167] In some examples, the comestible product comprises one or more artificial sweetener and / or one or more naturally occurring sweetener.

[0168] The present disclosure is not limited to a specific comestible product and is applicable to a variety of products.

[0169] In some examples, the comestible product is a food product.

[0170] In some examples, the comestible product is a beverage. In some examples, the comestible product is one or more of a food product, a beverage or any combination thereof.

[0171] In some examples, the comestible product is one or more of a food product, a beverage, a beverage concentrate, a frozen beverage, a frozen dessert, a refrigerated dessert, a dietary supplement, a nutraceutical, a dietary supplement, a botanicals or a combination thereof.

[0172] In some examples, the food product is a frozen product. In some examples, the food product is a refrigerated product.

[0173] In some examples, the comestible product is one or more of a dairy product, a nondairy product, a frozen dessert, a condiment, a spread or any combination thereof.

[0174] In some examples, the comestible product is a food product. In some examples, the comestible product is a solid food product. In some examples, the comestible product is a soft food product.

[0175] In some examples, the comestible product has a creamy texture.

[0176] In some examples, the food product is a milk product. In some examples, the food product is a dairy (milk) product.

[0177] In some examples, the dairy product is one or more of yogurt, a flavored yogurt, a cheese, a flavored cheese, a milk. In some examples, the dairy product is yogurt. In some examples, the dairy product is an apple flavored yogurt. In some examples, the dairy product is a strawberry flavored yogurt. In some examples, the dairy product is a whey cheese. In some examples, the dairy product is a flavored whey cheese.

[0178] In some examples, the dairy product is milk.

[0179] In some examples, the dairy product comprises at least one added salt.

[0180] In some examples, the dairy product is essentially free of one or more sweeteners.

[0181] In some examples, the dairy product comprises at least one added sweetener. In some examples, the dairy product comprises at least sucrose. In some examples, the dairy product comprises sucrose at a concentration of about 4%. In some examples, the dairy product comprises at least sucrose. In some examples, the dairy product comprises at least one sweetener at a concentration of about 4%. In some examples, the dairy product is protein drink milk. In some examples, the food product is milk or milk-based products.

[0182] As shown in Example 2A below, dairy products, specifically, yogurt samples with DM31 concentrations below 25 ppm were perceived as less sweet than yogurt with 1.5% sucrose. As demonstrated in Examples, the addition of the protein at a flavor-modifying concentration (FMP concentration) to dairy products resulted in modifications of one or more flavor attributes within the products.

[0183] In accordance with some aspects, the present disclosure provides a method for modifying at least one flavor in a comestible product, the method comprises adding a flavor modifying concentration of at least one protein to the comestible product, wherein the product is a diary product.

[0184] In accordance with some aspects, the present disclosure provides a dairy product comprising at least one sweet protein at FMP concentration.

[0185] In some embodiments, the at least one sweet protein at FMP concentration comprising an amino acid sequence denoted by one or more of SEQ ID NO: 1, SEQ ID NO:2, SEQ ID NO:3, SEQ ID NO:4, SEQ ID NO:5, SEQ ID NO:6, SEQ ID NO:7, SEQ ID NO:8, SEQ ID NO:9, SEQ ID NO: 10, SEQ ID NO: 11, SEQ ID NO: 12, SEQ ID NO: 13, SEQ ID NO: 14, SEQ ID NO 466, SEQ ID NO:350, SEQ ID NO:480, SEQ ID NO:481, a variant thereof or any combinations thereof.

[0186] In some embodiments, the at least one sweet protein at FMP concentration comprising an amino acid sequence denoted by SEQ ID NO: 14 or SEQ ID NO:350, a variant thereof or any combinations thereof.

[0187] In some embodiments, the at least one sweet protein at FMP concentration comprising an amino acid sequence denoted by SEQ ID NO: 16, SEQ ID NO: 17, SEQ ID NO:39, SEQ ID NO:53, SEQ ID NO:84, SEQ ID NO: 104, SEQ ID NO: 186, SEQ ID NO:217, SEQ ID NO:263, SEQ ID NO:257, SEQ ID NO:351 or any combinations thereof.

[0188] In some examples, the dairy product comprises at least one sweet protein denoted herein as DM31 (SEQ ID NO:39). In some examples, the dairy product comprises at least one sweet protein denoted herein as DM330 (SEQ ID NO: 84). In some examples, the dairy product comprises a combination of DM31 and DM330.

[0189] In some examples, the dairy product comprises the one or more sweet proteins at a concentration of between about 1 ppm and about 100 ppm, at times between about 1 ppm and about 90 ppm, at times between about 1 ppm and about 80 ppm, at times between about 1 ppm and about 70 ppm, at times between about 1 ppm and about 60 ppm, at times between about 1 ppm and about 50 ppm, at times between about 1 ppm and about 40 ppm, at times between about 1 ppm and about 35 ppm, at times between 3 ppm and about 35 ppm, at times between about 5 ppm and about 30 ppm, at times between about 5 ppm and about 25 ppm, at times between about 10 ppm and about 20 ppm.

[0190] In some examples, the dairy product comprises the one or more sweet proteins at a concentration of about 1 ppm, at times about 2 ppm, at times about 3 ppm, at times about 4 ppm, at times about 5 ppm, at times about 6 ppm, at times about 7 ppm, at times about 8 ppm, at times about 9 ppm, at times about 10 ppm, at times about 11 ppm, at times about 12 ppm, at times about 13 ppm, at times about 14 ppm, at times about 15 ppm.

[0191] In some examples, the dairy product comprises the one or more sweet proteins at a concentration of about 15 ppm. In some examples, the dairy product comprises DM31 at a concentration of about 15 ppm. In some examples, the dairy product comprises DM330 at a concentration of about 15 ppm. In some examples, the dairy product comprises a combination of DM330 and DM31 at a concentration of about 15 ppm.

[0192] In some examples, the food product is a non-dairy milk product. In some examples, the food product is oat milk. In some examples, the food product is an imitation dairy. In some examples the imitation dairy is soy yogurt.

[0193] In accordance with some aspects, the present disclosure provides a method for modifying at least one flavor in a comestible product, the method comprises adding a flavor modifying concentration of at least one protein to the comestible product, wherein the product is a non-diary product.

[0194] In accordance with some aspects, the present disclosure provides a non-dairy product comprising at least one sweet protein at FMP concentration.

[0195] In some examples, the non-dairy product comprising at least one sweet protein denoted herein as DM31. In some examples, the non-dairy product comprising DM31 at a concentration of about 8 ppm. In some examples, the non-dairy product comprising at least one sweet protein at a concentration of about 8 ppm.

[0196] In some examples, the non-dairy product is oat milk. In some examples, the nondairy product is oat milk comprising DM31 at a concentration of about 8 ppm.

[0197] In some examples, the non-dairy product comprises at least one added salt. In some examples, the non-dairy product is essentially free of one or more sweeteners. In some examples, the non-dairy product comprises at least one added sweetener. In some examples, the non-dairy product comprises at least sucrose. In some examples, the non- dairy product comprises sucrose at a concentration of 3%.

[0198] In some examples, the food product is Malabi.

[0199] In some examples, the food product is a refrigerated dessert. In some examples, the food product is a frozen dessert. In some examples, the food product is a dairy delicatesse.

[0200] As shown in Example 9 below, frozen products comprising at most I5ppm sweet protein were less sweet as compared to the same frozen products with 1.5% sucrose. As shown in this Example, addition of the sweet protein at a concentration of 15 ppm to frozen products containing 7% sucrose, has the capacity to modify flavors in the products.

[0201] In accordance with some aspects, the present disclosure provides a method for modifying at least one flavor in a comestible product, the method comprises adding a flavor modifying concentration of at least one protein to the comestible product, wherein the product is a frozen product.

[0202] In accordance with some aspects, the present disclosure provides a frozen product comprises at least one sweet protein at FMP concentration.

[0203] In some examples, the frozen product comprises at least one sweet protein denoted herein as DM31. In some examples, the dairy product comprises at least one sweet protein denoted herein as DM330. In some examples, the dairy product comprises a combination of DM31 and DM330.

[0204] In some examples, the frozen product comprises the one or more sweet proteins at a concentration of between about 1 ppm and about 100 ppm, at times between about 1 ppm and about 90 ppm, at times between about 1 ppm and about 80 ppm, at times between about 1 ppm and about 70 ppm, at times between about 1 ppm and about 60 ppm, at times between about 1 ppm and about 50 ppm, at times between about 1 ppm and about 40 ppm, at times between about 1 ppm and about 35 ppm, at times between 3 ppm and about 35 ppm, at times between about 5 ppm and about 30 ppm, at times between about 5 ppm and about 25 ppm, at times between about 10 ppm and about 20 ppm.

[0205] In some examples, the frozen product comprises the one or more sweet proteins at a concentration of about 1 ppm, at times about 2 ppm, at times about 3 ppm, at times about 4 ppm, at times about 5 ppm, at times about 6 ppm, at times about 7 ppm, at times about 8 ppm, at times about 9 ppm, at times about 10 ppm, at times about 11 ppm, at times about 12 ppm, at times about 13 ppm, at times about 14 ppm, at times about 15 ppm.

[0206] In some examples, the frozen product comprises the one or more sweet proteins at a concentration of about 15 ppm. In some examples, the frozen product comprises DM31 at a concentration of about 15 ppm.

[0207] In some examples, the frozen product comprises at least one added salt. In some examples, the frozen product is essentially free of one or more sweeteners. In some examples, the frozen product comprises at least one added sweetener. In some examples, the frozen product comprises at least one added sweetener at a concentration of 7%. In some examples, the frozen product comprises at least sucrose. In some examples, the frozen product comprises sucrose at a concentration of 7%.

[0208] In some examples, the frozen product is ice cream. In some examples, the frozen product is vanilla ice cream. In some examples, the frozen product is chocolate ice cream.

[0209] In some examples, the food product is a seasoning product. In some examples, the condiment is thousand island dressing. In some examples, the food product is a gravy. In some examples, the food product is one or more of ketchup, mustard, mayonnaise, hot sauce, soy sauce, relish, barbecue sauce, salsa, aioli, pesto, ranch, vinegar, tahini, chutney, honey, jam, pickles, chimichurri, wasabi, tzatziki, Worcestershire sauce. In some examples, the food product is condiment. In some examples, the food product is a relish. In some examples, the food product is ketchup.

[0210] As shown in Example 10A below, ketchup comprising at most 1 Oppm sweet protein was less sweet as compared to ketchup with 1.5% sucrose. As shown in the Examples below, addition of the sweet protein at a concentration of 10 ppm or 12 ppm to ketchup containing 10% sucrose or 13% sucrose, has the capacity to modify flavors in the products.

[0211] In accordance with some aspects, the present disclosure provides a method for modifying at least one flavor in a comestible product, the method comprises adding a flavor modifying concentration of at least one protein to the comestible product, wherein the product is a condiment.

[0212] In accordance with some aspects, the present disclosure provides a condiment comprising at least one sweet protein at FMP concentration.

[0213] In some examples, the condiment comprises at least one sweet protein denoted herein as DM31. In some examples, the condiment comprises at least one sweet protein denoted herein as DM330. In some examples, the condiment comprises a combination of DM31 and DM330. In some examples, the condiment comprises a combination of DM31 and DM685. In some examples, the condiment comprises DM685. “In some examples, the condiment comprises a combination of DM31 and Brazzein. In some examples, the condiment comprises a combination of DM31 and Thaumatin. In some examples, the condiment comprises Brazzein. In some examples, the condiment comprises Thaumatin.

[0214] In some examples, the condiment comprises the one or more sweet proteins at a concentration of between about 1 ppm and about 100 ppm, at times between about 1 ppm and about 90 ppm, at times between about 1 ppm and about 80 ppm, at times between about 1 ppm and about 70 ppm, at times between about 1 ppm and about 60 ppm, at times between about 1 ppm and about 50 ppm, at times between about 1 ppm and about 40 ppm, at times between about 1 ppm and about 35 ppm, at times between 3 ppm and about 35 ppm, at times between about 5 ppm and about 30 ppm, at times between about 5 ppm and about 25 ppm, at times between about 10 ppm and about 20 ppm.

[0215] In some examples, the condiment comprises the one or more sweet proteins at a concentration of about 1 ppm, at times about 2 ppm, at times about 3 ppm, at times about 4 ppm, at times about 5 ppm, at times about 6 ppm, at times about 7 ppm, at times about 8 ppm, at times about 9 ppm, at times about 10 ppm, at times about 11 ppm, at times about 12 ppm, at times about 13 ppm, at times about 14 ppm, at times about 15 ppm. In some examples, the condiment comprises the one or more sweet proteins at a concentration of about 10 ppm. In some examples, the condiment comprises the one or more sweet proteins at a concentration of about 12 ppm.

[0216] In some examples, the condiment is ketchup. In some examples, ketchup is essentially free of one or more sweeteners. In some examples, ketchup comprises at least one added sweetener. In some examples, ketchup comprises at least sucrose. In some examples, ketchup comprises sucrose at a concentration of 10%, of 12%, of 13%. In some examples, ketchup comprises one or more sweeteners at a concentration of between about 10% and about 13%.

[0217] In some examples, the food product is a confection. In some examples, the confection may be maple flavored syrup. In some examples, the food product is a sweet sauce.

[0218] In some examples, the food product is a spread. In some examples, the spread is at least one of peanut butter, jam, jelly or chocolate spread. In some examples, the food product is peanut butter.

[0219] In some examples, the food product is marzipan. In some examples, the food product a jam. In some examples, the food product is a jelly. In some examples, the food product is a nut product. In some examples, the nut product is peanut butter, marzipan or a Hazelnuts spread.

[0220] As shown in Example 20 below, the peanut butter, comprising at most lOppm sweet protein, was less sweet as compared to peanut butter with 1.5% sucrose. As shown in this Example, addition of the sweet protein at a concentration of 10 ppm to peanut butter containing 5% sucrose, has the capacity to modify flavors in the products.

[0221] In accordance with some aspects, the present disclosure provides a method for modifying at least one flavor in a comestible product, the method comprises adding a flavor modifying concentration of at least one protein to the comestible product, wherein the product is a spread.

[0222] In accordance with some aspects, the present disclosure provides a spread comprising at least one sweet protein at FMP concentration.

[0223] In some examples, the spread comprising at least one sweet protein denoted herein as DM31. In some examples, the spread comprising at least one sweet protein denoted herein as DM330. In some examples, the spread comprises a combination of DM31 and DM330.

[0224] In some examples, the spread comprises the one or more sweet proteins at a concentration of between about 1 ppm and about 100 ppm, at times between about 1 ppm and about 90 ppm, at times between about 1 ppm and about 80 ppm, at times between about 1 ppm and about 70 ppm, at times between about 1 ppm and about 60 ppm, at times between about 1 ppm and about 50 ppm, at times between about 1 ppm and about 40 ppm, at times between about 1 ppm and about 35 ppm, at times between 3 ppm and about 35 ppm, at times between about 5 ppm and about 30 ppm, at times between about 5 ppm and about 25 ppm, at times between about 10 ppm and about 20 ppm.

[0225] In some examples, the spread comprises the one or more sweet proteins at a concentration of about 1 ppm, at times about 2 ppm, at times about 3 ppm, at times about 4 ppm, at times about 5 ppm, at times about 6 ppm, at times about 7 ppm, at times about 8 ppm, at times about 9 ppm, at times about 10 ppm, at times about 11 ppm, at times about 12 ppm, at times about 13 ppm, at times about 14 ppm, at times about 15 ppm.

[0226] In some examples, the spread comprises the one or more sweet proteins at a concentration of about 10 ppm. In some examples, the spread comprises the one or more sweet proteins at a concentration of about 12 ppm.

[0227] In some examples, the spread is peanut butter. In some examples, peanut butter comprises at least one added salt. In some examples, peanut butter is essentially free of one or more sweeteners. In some examples, peanut butter comprises at least one added sweetener. In some examples, peanut butter comprises at least sucrose. In some examples, peanut butter comprises sucrose at a concentration of about 5%. In some examples, peanut butter comprises at least one added sweetener at a concentration of about 5%.

[0228] In some examples, the food product is at least one of a baked good, baking mix, breakfast cereals, cheese, chewing gum, condiment, relishe, confection, frostings, egg product, fat, oil, fish product, frozen dairy, fruit ices, gelatin, pudding, granulated sugar, gravy, agranola / energy bar, abar, hard candy, dairy productjam and jelly, meat product, milk product, nut product, grain product, poultry product, processed fruit, processed vegetable, reconstituted vegetable protein, seasoning, snack food, soft candy, soup, sweet sauce or any combination. The breakfast cereals may be sugar free. In some examples, the food product is a baked good. In some examples, the baked goods is a cookie or a cake. In some examples, the baked good is a granola bar or a cupcake. In some examples, the food product is a baking mix.

[0229] In some examples, the food product is a breakfast cereal. The breakfast cereal may be a puffed rice.

[0230] In some examples, the food product is a pudding. The pudding may be a chocolate pudding. The pudding may be a vanilla pudding. In some examples, the food product is a grain product. In some examples, the grain product is rice pudding.

[0231] In some examples, the food product a granola bar. In some examples, the food product is a chewing gum. In some examples, the food product is a frosting.

[0232] In some examples, the food product is an egg product. In some examples, the food product is an egg salad.

[0233] In some examples, the food product is one or more of a granola bar, a cupcake, a shandy, a red wine, a white wine, a morning cereal, puffed rice, chewing gum, maple flavored syrup, gummies, egg salad, vinaigrette sauce, mustard, thousand island sauce, ice cream, sherbet, sorbet, ice pop, Malabi, chocolate pudding, BBQ sauce, sweet chili sauce, soy yogurt, iced coffee, protein drink milk, peanut butter, marzipan, hazelnuts spread, rice pudding or fudge.

[0234] In some examples, the food product is at least one high fat product. In some examples, the food product is at least one oil. In some examples, the fat or oil product may be vinaigrette, mustard or thousand island dressing.

[0235] In some examples, the food product is at least one fish product. In some examples, the food product is at least one meat product. In some examples, the food product is a poultry product.

[0236] In some examples, the food product is a hard candy. In some examples, the food product is gelatin. In some examples, the food product is a processed fruit. In some examples, the food product is a processed vegetable. In some examples, the food product is a reconstituted vegetable protein. In some examples, the food product is a snack food.

[0237] In some examples, the food product is at least one soft candy.

[0238] In some examples, the food product is a soup. In some examples, the food product is one or more of a yogurt, cheese, whey cheese, milk, ice cream, peanut butter, marzipan ketchup, an egg salad, a granola bar, Malabi, marzipan, or a thousand island dressing.

[0239] In some examples, the food product is one or more of a yogurt, cheese, milk, ice cream, peanut butter, or ketchup.

[0240] In some examples, the comestible product is a beverage.

[0241] In some examples, the beverage is at least one of non-alcoholic beverage, alcoholic beverage, instant coffee, ice coffee, iced tea, tea or any combination thereof.

[0242] In some examples, the beverage is shandy.

[0243] In some examples, the alcoholic beverage is wine. In some examples, the wine is white wine. In some examples, the wine is red wine.

[0244] In some examples, the beverage is a diet beverage. In some examples, the beverage is low calorie. In some examples, the beverage contains at least one non-sucrose sweetener.

[0245] In some examples, the beverage contains at least one added salt.

[0246] In some examples, the beverage is selected from the group consisting of a sparkling beverage, reduced calorie soda, mid calorie beverage, low calorie beverage, reduced calorie beverage, zero calorie beverage, a fruit juice, a fruit-flavored juice, a juice drink, nectar, concentrated juice, vegetable juice, vegetable-flavoredjuice, sports drink, energy drink, enhanced water drink, enhanced water with vitamin, water drink, coconut water, coconut drink, tea type drink, coffee, cocoa drink, chocolate drink, beverages containing milk component, milk alternative beverage, beverage containing cereal extract and smoothie.

[0247] In some examples, the beverage is at least one of fruit juice, flavored water, carbonated flavor water, coffee or tea. In some examples, the beverage is cranberry juice. In some examples, the beverage is iced tea or tea beverage. In some examples, the beverage is iced coffee. In some examples, the beverage is carbonated flavor water.

[0248] As shown in Examples 21-26 below, beverages comprising at most lOppm protein, were less sweet as compared to beverages with 1.5% sucrose. As shown in this Example, addition of the protein at a concentration of at mostlO ppm to beverages containing sucrose, has the capacity to modify flavors in the products.

[0249] In accordance with some aspects, the present disclosure provides a method for modifying at least one flavor in a comestible product, the method comprises adding a flavor modifying concentration of at least one protein to the comestible product, wherein the product is a beverage.

[0250] In accordance with some aspects, the present disclosure provides a beverage comprising at least one sweet protein at FMP concentration.

[0251] In some examples, the beverage comprising at least one sweet protein denoted herein as DM31. In some examples, the beverage comprising at least one sweet protein denoted herein as DM330. In some examples, the beverage comprises a combination of DM31 and DM330.

[0252] In some examples, the beverage comprises the one or more sweet proteins at a concentration of between about 1 ppm and about 100 ppm, at times between about 1 ppm and about 90 ppm, at times between about 1 ppm and about 80 ppm, at times between about 1 ppm and about 70 ppm, at times between about 1 ppm and about 60 ppm, at times between about 1 ppm and about 50 ppm, at times between about 1 ppm and about 40 ppm, at times between about 1 ppm and about 35 ppm, at times between 3 ppm and about 35 ppm, at times between about 5 ppm and about 30 ppm, at times between about 5 ppm and about 25 ppm, at times between about 10 ppm and about 20 ppm.

[0253] In some examples, the beverage comprises the one or more sweet proteins at a concentration of about 1 ppm, at times about 2 ppm, at times about 3 ppm, at times about 4 ppm, at times about 5 ppm, at times about 6 ppm, at times about 7 ppm, at times about 8 ppm, at times about 9 ppm, at times about 10 ppm, at times about 11 ppm, at times about 12 ppm, at times about 13 ppm, at times about 14 ppm, at times about 15 ppm.

[0254] In some examples, the beverage comprises the one or more sweet proteins is at a concentration of about 10 ppm. In some examples, the beverage comprises the one or more sweet proteins is at a concentration of about 12 ppm.

[0255] In some examples, the beverage comprises the one or more sweet proteins is at a concentration of about 5 ppm. In some examples, the beverage comprises the one or more sweet proteins is at a concentration of about 10 ppm. In some examples, the beverage comprising at least one sweet protein denoted herein as DM31.

[0256] In some examples, the beverage comprises at least one added salt. In some examples, the beverage is essentially free of one or more sweeteners. In some examples, the beverage comprises at least one added sweetener. In some examples, the beverage comprises at least sucrose. In some examples, the beverage comprises sucrose at a concentration of 6%. In some examples, the beverage comprises sucrose at a concentration of 8%. In some examples, the beverage comprises one or more sweeteners at a concentration of between about 5% and about 10%.

[0257] In some examples, the beverage is fruit juice, tea, iced tea, flavor water, or carbonated flavor water.

[0258] As shown in 35-38 below, white wine, comprising at most lOppm protein, was less sweet as compared to beverages with 1.5% sucrose. As shown in this Example, addition of the sweet protein at a concentration of 10 ppm or two sweet proteins at a concentration of lOppm to white wine has the capacity to modify flavors in the products. It should be noted that the white wine was essentially free of sucrose.

[0259] In accordance with some aspects, the present disclosure provides a method for modifying at least one flavor in a comestible product, the method comprises adding a flavor modifying concentration of at least one protein to the comestible product, wherein the product is an alcoholic beverage.

[0260] In accordance with some aspects, the present disclosure provides an alcoholic beverage comprising at least one sweet protein at FMP concentration.

[0261] In some examples, the alcoholic beverage comprising at least one sweet protein denoted herein as DM31. In some examples, the alcoholic beverage comprising at least one sweet protein denoted herein as DM330. In some examples, the alcoholic beverage comprises a combination of DM31 and DM330.

[0262] In some examples, the alcoholic beverage comprises the one or more sweet proteins at a concentration of between about 1 ppm and about 100 ppm, at times between about 1 ppm and about 90 ppm, at times between about 1 ppm and about 80 ppm, at times between about 1 ppm and about 70 ppm, at times between about 1 ppm and about 60 ppm, at times between about 1 ppm and about 50 ppm, at times between about 1 ppm and about 40 ppm, at times between about 1 ppm and about 35 ppm, at times between 3 ppm and about 35 ppm, at times between about 5 ppm and about 30 ppm, at times between about 5 ppm and about 25 ppm, at times between about 10 ppm and about 20 ppm.

[0263] In some examples, the alcoholic beverage comprises the one or more sweet proteins at a concentration of about 1 ppm, at times about 2 ppm, at times about 3 ppm, at times about 4 ppm, at times about 5 ppm, at times about 6 ppm, at times about 7 ppm, at times about 8 ppm, at times about 9 ppm, at times about 10 ppm, at times about 11 ppm, at times about 12 ppm, at times about 13 ppm, at times about 14 ppm, at times about 15 ppm.

[0264] In some examples, the alcoholic beverage comprises the one or more sweet proteins at a concentration of about 10 ppm. In some examples, the alcoholic beverage comprises the one or more sweet proteins at a concentration of about 12 ppm.

[0265] In some examples, the alcoholic beverage comprises the one or more sweet proteins at a concentration of about 5 ppm. In some examples, the beverage comprises the one or more sweet proteins at a concentration of about 10 ppm. In some examples, the beverage comprising at least one sweet protein denoted herein as DM31.

[0266] In accordance with some other aspects, the present disclosure provides use of at least one protein to modify at least one flavor in a comestible product.

[0267] In accordance with some further aspects, the present disclosure provides use of at least one sweet protein at FMP concentration to enhance sweetness of at least one sweetener in a comestible product.

[0268] The FMP effect of the sweet protein is retained for a long time period. In some embodiments the FMP effect is retained for at least 1 week. In some embodiments the FMP effect is retained for at least 2 weeks. In some embodiments the FMP effect is retained for at least 1 month. In some embodiments the FMP effect is retained for at least 2 months. In some embodiments the FMP effect is retained for at least 3 months. In some embodiments the FMP effect is retained for at least 4 months. In some embodiments the FMP effect is retained for at least 5 months. In some embodiments the FMP effect is retained for at least 6 months. In some embodiments the FMP effect is retained for at least 9 months. In some embodiments the FMP effect is retained for at least 12 months. In some embodiments the FMP effect is retained for at least 18 months. The present disclosure also provides in accordance with some aspects, a flavor modifying composition comprising at least one protein and at least one sweetener. In some examples, the at least one protein is present in the flavor modifying composition in a FMP concentration.

[0269] It should be noted that the present disclosure encompasses addition of stevia both as a sweetener or as a flavor modifying agent.

[0270] The term "about" as used herein indicates values that may deviate up to 1%, more specifically 5%, more specifically 10%, more specifically 15%, and in some cases up to 20% higher or lower than the value referred to, the deviation range including integer values, and, if applicable, non-integer values as well, constituting a continuous range. In some embodiments, the term "about" refers to ± 10%.

[0271] As used herein, the forms "a", "an" and "the" include singular as well as plural references unless the context clearly dictates otherwise.

[0272] It is appreciated that certain features of the invention, which are, for clarity, described in the context of separate embodiments, may also be provided in combination in a single embodiment. Conversely, various features of the invention, which are, for brevity, described in the context of a single embodiment, may also be provided separately or in any suitable sub combination or as suitable in any other described embodiment of the invention. Certain features described in the context of various embodiments are not to be considered essential features of those embodiments unless the embodiment is inoperative without those elements.

[0273] It should be noted that the various embodiments and examples detailed herein in connection with various aspects of the invention may be applicable to one or more aspects disclosed herein. It should be further noted that any embodiment described herein may be applied separately or in various combinations. Various embodiments and aspects of the present invention as delineated hereinabove and as claimed in the claims section below find experimental support in the following examples. The phrases “in another embodiment” or any refence made to embodiment as used herein do not necessarily refer to different embodiment, although it may. Thus, various embodiments of the invention can be combined (from the same or from different aspects) without departing from the scope of the invention. Various embodiments and aspects of the present invention as delineated herein above and as claimed in the claims section below find experimental support in the following examples.

[0274] Disclosed and described, it is to be understood that this invention is not limited to the particular examples, proteins, products, uses, compositions, formulations and methods disclosed herein as such proteins, products, uses, compositions, formulations and methods, may vary somewhat. It is also to be understood that the terminology used herein is used for the purpose of describing particular embodiments only and not intended to be limiting since the scope of the present invention will be limited only by the appended claims and equivalents thereof.

[0275] The following examples are representative of techniques employed by the inventors in carrying out aspects of the present invention. It should be appreciated that while these techniques are exemplary of preferred embodiments for the practice of the invention, those of skill in the art, in light of the present disclosure, will recognize that numerous modifications can be made without departing from the spirit and intended scope of the invention.

[0276] Table 40: List of sweet proteins

[0277] NON-LIMITING EXAMPLES

[0278] These experiments were specifically designed to evaluate the flavor-modifying properties (FMP) of various sweet proteins and their combinations and were carried out in two stages using a trained expert panel.

[0279] In the first stage, the panel assessed the sweetness of various sweet proteins at different concentrations in several food products, as well as the sweetness of 1.5% sucrose in the same products. This was done using a 2-AFC (two-alternative forced choice) test — also known as a directional paired comparison — to determine whether two samples differ in a specific sensory attribute (e.g., sweetness).

[0280] Specifically, the panelists compared a sample containing the sweet protein(s) at each tested concentration with a sample containing 1.5% sucrose, determining which was sweeter. The two samples were presented simultaneously, and each panelist was asked to identify which sample had the higher sweetness. In other words, for each tested concentration of each sweet protein, every panelist decided whether the sweet protein sample at the tested concentration or the 1.5% sucrose sample was sweeter.

[0281] The maximum concentration of the sweet protein (or the combination) that most tasters perceived as less sweet than 1.5% sucrose in the same food product was then evaluated for its flavor-modifying properties. In other words, the purpose of this first stage was to identify the highest concentration at which the sweet protein is not considered a sweetener.

[0282] In the second stage, after determining the concentration at which the sweet protein is not considered a sweetener, food products were prepared with both sucrose and the sweet protein at that concentration (“test” products) and compared to corresponding products containing sucrose only (“control” products) without the sweet protein. Various sensory attributes were then compared between the test and control products as detailed below.

[0283] All sensory evaluations were determined using a trained expert panel for analytical discrimination. The sensory expert panel was established by a screening process of potential tasters. Screening tests, conducted according to ISO standard (IS 8586-1), examined the sensory sensitivity, consistency, and sensory memory of the taster. The panel is well trained and calibrated. The selected panel is trained regularly to maintain high performance output. A minimum of 12 tasters tested each application.

[0284] As shown by the results below, at the concentration identified in the first stage, the sweet protein exhibits a sweetness level lower than that of 1.5% sucrose; therefore, its primary influence in the second stage was related to its flavor-modifying properties (FMP) rather than sweetness.

[0285] Example 1: DM31 effect in water

[0286] DM31 was added to water at various concentrations (without sucrose), and a trained sensory panel evaluated the sweetness of each sample relative to water containing 1.5% sucrose.

[0287] Table 1 summarizes, for each tested DM31 concentration, how many panelists found the DM31-containing sample sweeter than 1.5% sucrose and how many found the 1.5% sucrose sample sweeter. This approach allows identification of the maximum DM31 concentration at which it is no longer perceived as a sweetener. Table 1 Assessment of sweetness in water samples with different DM31 concentrations compared to 1.5% sucrose

[0288] As shown in Table 1, the majority of panelists perceived water samples containing DM31 at 1.875 ppm and 1.75 ppm to be sweeter than water with 1.5% sucrose. Conversely, water samples containing DM31 at concentrations below 1.25 ppm were perceived by most panelists to be less sweet than the 1.5% sucrose sample.

[0289] These results suggest that when DM31 is added at concentrations below 1.75 ppm, particularly below 1.25 ppm, the water samples are perceived as less sweet than those containing 1.5% sucrose.

[0290] Example 2: Yogurt compositing DM31

[0291] Example 2A: determining DM31 concentration

[0292] DM31 was added to plain yogurt at different concentrations and a trained sensory expert panel evaluated the sweetness of each yogurt relative to plain yogurt containing 1.5% sucrose. Table 2A summarizes how many panelists found each DM31 -containing yogurt sweeter than the 1.5% sucrose yogurt versus how many found the 1.5% sucrose yogurt sweeter. Table 2A. Assessment of sweetness in plain yogurt with different DM31 concentrations compared to plain yogurt with 1.5% sucrose

[0293] As shown in Table 2A, plain yogurt containing 25 ppm of DM31 was perceived by the majority of panelists as sweeter than plain yogurt with 1.5% sucrose. Conversely, yogurt samples with DM31 concentrations below 25 ppm were perceived as less sweet than yogurt with 1.5% sucrose. These findings suggest that when DM31 is added at concentrations below 25 ppm - particularly below 15 ppm - the resulting yogurt is perceived as less sweet compared to yogurt containing 1.5% sucrose.

[0294] Example 2B: DM31 as an FMP in Strawberry Yogurt

[0295] DM31 was then tested for flavor-modifying properties (FMP) in strawberry yogurt containing 4% sucrose. Two versions were prepared:

[0296] • A Control sample: Strawberry yogurt with 4% sucrose and no DM31

[0297] • A Test sample: Strawberry yogurt with 4% sucrose plus 15 ppm DM31

[0298] Multiple sensory attributes were evaluated, as described below.

[0299] 1. Fruity Flavor o A total of 38 trained panelists completed a 2-AFC test for fruity flavor. Thirty-three (33) indicated the Test sample (with DM31) had a stronger fruity flavor, while five (5) indicated the Control sample had a stronger fruity flavor. o Using a binomial distribution, the minimum number of “test” responses required for significance at a = 0.05 was 26 (two-sided alternative, p = 4.25596E-06). Since 33 > 26, the Test sample had a significantly stronger fruity flavor (p < 0.05).

[0300] 2. Ripe Strawberry Flavor o A total of 39 trained panelists completed a 2-AFC test for ripe strawberry flavor. Thirty (30) indicated the Test sample had a stronger ripe strawberry flavor, while nine (9) indicated the Control sample had a stronger ripe strawberry flavor. o The minimum number of “test” responses required for significance at a = 0.05 was 27 (p = 0.0011). Since 30 > 27, the Test sample had a significantly stronger ripe strawberry flavor (p < 0.05).

[0301] 3. Sweetness o A total of 37 trained panelists completed a 2-AFC test for sweetness. Twenty-nine (29) indicated the Test sample was sweeter, and eight (8) indicated the Control sample was sweeter. o The minimum number of “test” responses required for significance at a = 0.05 was 25 (p = 0.000753). Since 29 > 25, the Test sample was significantly sweeter than the Control sample (p < 0.05).

[0302] Table 2B assessment of FMP features in strawberry yogurt

[0303] As shown in Table 2B, adding 15 ppm DM31 to strawberry yogurt with 4% sucrose significantly affected several key sensory attributes, including fruity flavor, ripe strawberry flavor, sweetness, and overall strawberry flavor intensity. Example 3: DM330 as an FMP in strawberry yogurt

[0304] Preparation instructions:

[0305] Yogurt and sugar were mixed until the sugar completely dissolved. The strawberry flavor and DM330 were added and mixed well. List of ingredients in the formulation is shown in Table 3.

[0306] Table 3 formulation

[0307] DM330 as an FMP was tested in a strawberry yogurt with 4% sucrose without DM330 (“contror) and with 15 ppm DM330 (" / < .s7").

[0308] The addition of 15 ppm DM330 to a strawberry yogurt with 4% sucrose was characterized by sweetness enhancement. Interestingly, at the FMP concentration, DM330 did not elicit sweetness independently, but in the presence of sucrose, it contributed to a noticeable enhancement in perceived sweetness. It may be concluded that DM330 can be used as FMP in strawberry yogurt.

[0309] Example 4: DM330 and DM31 as an FMP in strawberry yogurt

[0310] Preparation instructions:

[0311] Y ogurt and sugar were mixed until the sugar dissolved completely. The strawberry flavor, DM330, and DM31 were then added and mixed thoroughly. Table 4 shows the ingredient list for this formulation.

[0312] Table 4 Formulation A combination of DM330 and DM31 was evaluated as flavor-modifying properties (FMP) in a strawberry yogurt containing 4% sucrose. Two versions were prepared:

[0313] • Control: Strawberry yogurt with 4% sucrose only (no DM330 or DM31)

[0314] • Test: Strawberry yogurt with 4% sucrose plus a total of 15 ppm DM330 and DM31.

[0315] Preliminary results indicate that the addition of 15 ppm DM330 and DM31 in strawberry yogurt with 4% sucrose affected the fruity taste profile.

[0316] It may be concluded that DM31 in combination with DM33 can be used as FMP in strawberry yogurt and more.

[0317] Example 5: DM31 as an FMP in apple yogurt

[0318] DM31, as a flavor-modifying property (FMP), was evaluated in apple yogurt containing 4% sucrose. Two versions were prepared:

[0319] • Control: Apple yogurt with 4% sucrose (no DM31)

[0320] • Test: Apple yogurt with 4% sucrose plus 15 ppm DM31

[0321] A trained sensory panel evaluated the flavor-modifying features of both samples, as shown in Table 5.

[0322] Table 5. Assessment of Flavor-Modifying Features in Apple Yogurt

[0323] As shown in Table 5, adding 15 ppm DM31 to apple yogurt containing 4% sucrose significantly influenced several sensory attributes, including fruity flavor, apple flavor intensity, and green apple flavor. It was concluded that DM31 may be used as FMP in apple yogurt and more.

[0324] Example 6: DM31 as an FMP in Whey Cheese

[0325] DM31 was evaluated as a flavor-modifying property (FMP) in whey cheese containing 4% sucrose. Two versions were prepared: • Control: Whey cheese with 4% sucrose (no DM31)

[0326] • Test: Whey cheese with 4% sucrose plus 15 ppm DM31

[0327] Saltiness

[0328] A 2-AFC (two-alternative forced choice) test for saltiness was conducted with 30 trained panelists. Seven (7) panelists found the Test sample saltier, while twenty-three (23) found the Control sample saltier. According to a binomial distribution, the minimum number of “Test is saltier” responses required for significance at a = 0.05 is 21 (two-sided, p = 0.0052). Since only 7 responses indicated the Test sample as saltier, the Test sample is significantly less salty than the Control sample (p < 0.05).

[0329] Sweetness

[0330] A 2-AFC test for sweetness was also conducted with 30 trained panelists. Twenty-five (25) panelists found the Test sample sweeter, whereas five (5) found the Control sample sweeter. The binomial distribution indicated that 21 “Test is sweeter” responses were needed for significance at a = 0.05 (two-sided, p = 0.0003). Since 25 panelists indicated the Test sample was sweeter, the Test sample is significantly sweeter than the Control sample (p < 0.05).

[0331] Table 6. Assessment of FMP features in Whey Cheese

[0332] Adding 15 ppm DM31 to whey cheese with 4% sucrose resulted in a significant decrease in perceived saltiness (p = 0.0052) and a significant increase in sweetness (p = 0.0003).

[0333] Example 7: DM31 as an FMP in apple flavored whey cheese

[0334] DM31 was evaluated as a flavor-modifying property (FMP) in apple flavored cheese containing 4% sucrose. Two versions were prepared:

[0335] • Control: Whey cheese with 4% sucrose (no DM31) • Test: Whey cheese with 4% sucrose plus 15 ppm DM31

[0336] A trained sensory panel evaluated the flavor-modifying features of both samples, as shown in Table 7.

[0337] Table 7: Assessment of FMP Features in Apple -Flavored Whey Cheese

[0338] As shown in Table 7, the addition of 15 ppm DM31 resulted in enhanced sweetness and a stronger apple flavor, while reducing sourness. These results suggest that DM31, at low concentration, beneficially modulates the flavor profile of apple-flavored cheese.

[0339] Example 8: DM31 effect in oat milk

[0340] Example 8A: determining DM31 concentration

[0341] DM31 was added to oat milk at a concentration of 8 ppm. The perceived sweetness was evaluated by a sensory panel in comparison to oat milk containing 1.5% sucrose. Results are shown in Table 8A.

[0342] Table 8A assessment of sweetness in oat milk sample with 8 ppm DM31 as compared to oat milk with 1.5% sucrose.

[0343] As shown in Table 8A, oat milk containing 8 ppm DM31 was perceived as less sweet than oat milk containing 1.5% sucrose. These results suggest that at this concentration, DM31 does not function as a direct sweetener in oat milk. Table 8B DM31 as an FMP in oat milk

[0344] DM31 was then tested for flavor-modifying properties (FMP) in oat milk containing 3% sucrose. Two versions were prepared:

[0345] A Control sample: oat milk with 3% sucrose and no DM31 and a Test sample: oat milk with 3% sucrose plus 8 ppm DM31. Multiple sensory attributes were evaluated, as described below. Results of the sensory evaluation are presented in Table 8B.

[0346] Table 8B assessment of FMP features in oat milk

[0347] As shown in Table 8B, addition of 8 ppm DM31 enhanced both the perceived sweetness and the intensity of the oat flavor. These findings indicate that DM31 functions as an FMP in oat milk, modulating sensory attributes beyond sweetness alone. It may be suggested that DM31 may be used as FMP in oat milk and more.

[0348] Example 9: DM31 effect in vanilla ice cream

[0349] Example 9A: determining DM31 concentration

[0350] DM31 was added to ice cream at different concentrations and a trained sensory expert panel evaluated the sweetness of each ice cream relative to an ice cream with 1.5% sucrose. Table 9 A summarizes how many panelists found each DM31 -containing ice cream sweeter than the 1.5% sucrose ice cream versus how many found the 1.5% sucrose ice cream sweeter.

[0351] Table 9A with different DM31 concentrations compared to ice cream with 1.5% sucrose. These findings suggest that when DM31 is added at concentrations below 15 ppm — particularly below 10 ppm — the resulting ice cream is perceived as less sweet compared to ice cream containing 1.5% sucrose.

[0352] Example 9B: DM31 as an FMP in ice cream

[0353] DM31 was then tested for flavor-modifying properties (FMP) in ice cream with 7% sucrose and 3% dextrose.

[0354] Two versions were prepared:

[0355] • A Control sample: ice cream with 7% sucrose and 3% dextrose and no DM31

[0356] • A Test sample: ice cream with 7% sucrose and 3% dextrose plus 15 ppm DM31 Multiple sensory attributes were evaluated, as described below.

[0357] A trained sensory panel evaluated the flavor-modifying features of both samples, as shown in Table 9B.

[0358] Table 9B assessment of FMP features in ice cream

[0359] As shown in Table 9B, the addition of 15 ppm DM31 to ice cream with 7% sucrose and 3% dextrose, affected sensory attributes. In particular, the addition of 15 ppm DM31 to ice cream with 7% sucrose and 3% dextrose results in an intensified desired vanilla taste / flavor. At the same time, the addition of 15 ppm DM31 to ice cream with 7% sucrose and 3% dextrose enhanced the sweetness.

[0360] Example 10: DM31 effect in Ketchup

[0361] Example 10A: Determining DM31 concentration

[0362] DM31 was added to ketchup at different concentrations and a trained sensory expert panel evaluated the sweetness of each ketchup relative to ketchup containing 1.5% sucrose. Table 10A summarizes how many panelists found each DM31 -containing ketchup sweeter than the 1.5% sucrose ketchup versus how many found the 1.5% sucrose ketchup sweeter. Table 10A assessment of sweetness in ketchup samples with different concentrations of DM31 as compared to ketchup samples with 1.5% sucrose.

[0363] Example 10B: DM31 as an FMP in ketchup

[0364] DM31 was then tested for flavor-modifying properties (FMP) in ketchup containing 10% sucrose. Two versions were prepared:

[0365] • A Control sample: ketchup with 10% sucrose and no DM31

[0366] • A Test sample: ketchup with 10% sucrose plus 10 ppm DM31

[0367] A trained sensory panel evaluated the flavor-modifying features of both samples, as shown in Table 10B.

[0368] DM31 modifies sourness in ketchup was evaluated in a 2-AFC test for sourness. A total of 42 trained panelists completed a 2-AFC test for sourness. Twenty-eight (28) responses indicated the Test Sample is sourer. Fourteen (14) responses indicated the Control Sample is sourer. Using a binomial distribution, the minimum number of responses required for significance at a=0.05 is 28 (two-sided alternative, p= 0.0435). Therefore, the Test Sample is significantly sourer than the Control Sample (p<0.05).

[0369] DM31 modified sweetness in ketchup was evaluated in a 2-AFC test for sweetness.

[0370] A total of 42 trained panelists completed a 2-AFC test for sweetness. Twentyeight (28) responses indicated the Test Sample is sweeter. Fourteen (14) responses indicated the Control Sample is sweeter. Using a binomial distribution, the minimum number of responses required for significance at a=0.05 is 28 (two-sided alternative, p= 0.0435). Therefore, the Test Sample is significantly sweeter than the Control Sample (p<0.05).

[0371] DM31 modifies tomato concentrate flavor in ketchup was evaluated in a 2-AFC test for tomato concentrate flavor. A total of 28 trained panelists completed a 2-AFC test for tomato concentrate flavor. Twenty (20) responses indicated the Test Sample has stronger tomato concentrate flavor. Eight (8) responses indicated the Control Sample has stronger tomato concentrate flavor. Using a binomial distribution, the minimum number of responses required for significance at a=0.05 is 20 (two-sided alternative, p= 0.0357). Therefore, the Test Sample has significantly stronger tomato concentrate flavor than the Control Sample (p<0.05).

[0372] Table 10B assessment of flavor modifying features in ketchup

[0373] As shown in Table 10B, adding 10 ppm DM31 to ketchup containing 10% sucrose, influenced several sensory attributes including an increase in tomato concentrate flavor.

[0374] Example 11: DM31 as an FMP in Ketchup with extended shelf life

[0375] DM31 as an FMP is tested in ketchup with 10% sucrose without DM31 (“contrary and with 10 ppm DM31 (’7c.s7"). using an extended shelf life protocol. The FMP is tested as detailed below, determining FMP effect after a long time period (1 week, 2 weeks, 1 month, 2 months, 3 months, 4 months, 5 months, 6 months).

[0376] For each time point, DM31 modification of sourness in ketchup is evaluated in a 2-AFC test for sourness; DM31 modification of sweetness in ketchup is evaluated in a 2-AFC test for sweetness; DM31 modification of tomato concentrate flavor is evaluated in a 2- AFC test for tomato concentrate flavor. Additional flavors are also examined.

[0377] Example 12: DM330 as an FMP in ketchup

[0378] Preparation instructions:

[0379] Water was mixed with xanthan until uniform form was obtained. In a different vessel, tomato paste (22BX), sucrose, salt and ketchup spice were mixed. Two mixtures were combined with vinegar and sweet protein DM330 and mixed well. List of ingredients in the formulation is shown in Table 12.

[0380] Table 12: Formulation

[0381] DM330 was then tested for flavor-modifying properties (FMP) in a ketchup with 13% sucrose.

[0382] Two versions were prepared:

[0383] • A Control sample: a ketchup with 13% sucrose and no DM330

[0384] • A Test sample: a ketchup with 13% sucrose plus 12 ppm of DM330

[0385] A trained sensory panel evaluated the flavor-modifying features of both samples.

[0386] The addition of 12 ppm DM330 to a ketchup with 13% sucrose, affected tomato concentrate flavor and sourness resulting in increased tomato concentrate taste and sourness. It may be suggested that DM330 may be used as FMP in Ketchup and more.

[0387] Example 13: DM330 and DM31 as an FMP in ketchup

[0388] Preparation instructions:

[0389] Water was mixed with xanthan until uniform form was obtained. In a different vessel, tomato paste (22BX), sucrose, salt and ketchup spice were mixed. Two mixtures were combined with vinegar and sweet protein DM330 and DM31. List of ingredients in the formulation is shown in Table 13. Table 13: Formulation

[0390] A combination of DM330 and DM31 was then tested for flavor-modifying properties (FMP) in a ketchup with 13% sucrose.

[0391] Two versions were prepared:

[0392] • A Control sample: a ketchup with 13% sucrose and no DM31 and no DM330

[0393] • A Test sample: a ketchup with 13% sucrose plus 12 ppm of a combination of DM31 and DM330

[0394] A trained sensory panel evaluated the flavor-modifying features of both samples.

[0395] The addition of 12 ppm DM330 and DM31 to a ketchup with 13% sucrose, increased tomato concentrate taste. It was suggested that a combination of DM31 and DM330 may be used as FMP in Ketchup and more.

[0396] Example 14: DM685 as an FMP in Ketchup

[0397] Preparation instructions:

[0398] Sucrose, salt, xanthan gum, ketchup spice are mixed well. Tomato paste, water and vinegar are added to kettle and mixed well. Two mixtures are combined together until a uniform ketchup is obtained. Sweet protein is added and mixed well.

[0399] List of ingredients in the formulation is shown in Table 14. Table 14: Formulation

[0400] Example 15: DM31 and DM685 as an FMP in Ketchup

[0401] Preparation instructions:

[0402] Sucrose, salt, xanthan gum, ketchup spice are mixed well. Tomato paste, water and vinegar are added to kettle and mixed well. Two mixtures are combined together until a uniform ketchup is obtained. Sweet proteins combination is added and mixed well.

[0403] List of ingredients in the formulation is shown in Table 15.

[0404] Table 15: Formulation

[0405] It was suggested that a combination of DM31 and DM685 be used as FMP in Ketchup and more. Example 16: Thaumatin as an FMP in Ketchup

[0406] Preparation instructions:

[0407] Sucrose, salt, xanthan gum, ketchup spice are mixed well. Tomato paste, water and vinegar are added to kettle and mixed well. Two mixtures are combined together until a uniform ketchup is obtained. Sweet protein is added and mixed well.

[0408] List of ingredients in the formulation is shown in Table 16.

[0409] Table 16: Formulation

[0410] It was suggested that Thaumatin may be used as FMP in Ketchup and more.

[0411] Example 17: DM31 & Thaumatin as an FMP in Ketchup

[0412] Preparation instructions:

[0413] Sucrose, salt, xanthan gum, ketchup spice are mixed well. Tomato paste, water and vinegar are added to kettle and mixed well. Two mixtures are combined together until a uniform ketchup is obtained. Sweet proteins combination is added and mixed well.

[0414] List of ingredients in the formulation is shown in Table 17.

[0415] Table 17: Formulation

[0416] It was suggested that Thaumatin and DM31 may be used as FMP in Ketchup and more.

[0417] Example 18: Brazzein as an FMP in Ketchup

[0418] Preparation instructions:

[0419] Sucrose, salt, xanthan gum, ketchup spice are mixed well. Tomato paste, water and vinegar are added to kettle and mixed well. Two mixtures are combined together until a uniform ketchup is obtained. Sweet protein is added and mixed well. List of ingredients in the formulation is shown in Table 18.

[0420] Table 18: List of ingredients

[0421] It was suggested that Brazzein may be used as FMP in Ketchup and more.

[0422] Example 19: A combination of DM31 and Brazzein as an FMP in Ketchup

[0423] Preparation instructions:

[0424] Sucrose, salt, xanthan gum, ketchup spice are mixed well. Tomato paste, water and vinegar are added to kettle and mixed well. Two mixtures are combined together until a uniform ketchup is obtained. Sweet proteins combination is added and mixed well.

[0425] List of ingredients in the formulation is shown in Table 19.

[0426] Table 19: List of ingredients

[0427] It was suggested that a combination of sweet proteins DM31 and Brazzein may be used as FMP in ketchup wine and more.

[0428] Example 20: DM31 effect in peanut butter

[0429] Example 20A: determining DM31 concentration

[0430] DM31 was added to peanut butter at a concentration of 10 ppm and a trained sensory expert panel evaluated the sweetness of the peanut butter relative to a peanut butter with 1.5% sucrose.

[0431] Table 20A summarizes how many panelists found 1.5% sucrose peanut butter sweeter each DM31 -containing peanut butter.

[0432] Table 20A assessment of sweetness in peanut butter sample with 10 ppm DM31 as compared to peanut butter with 1.5% sucrose.

[0433] As shown in Table 20A, peanut butter containing 10 ppm DM31 or lower was perceived by the majority of panelists as less sweet than peanut butter with 1.5% sucrose.

[0434] These findings suggest that when DM31 is added at concentrations below 10 ppm, the resulting peanut butter is perceived as less sweet compared to peanut butter including 1.5% sucrose.

[0435] Example 20B: DM31 as an FMP in peanut butter

[0436] DM31 was then tested for flavor-modifying properties (FMP) in peanut butter with 5% sucrose.

[0437] Two versions were prepared: • A Control sample: peanut butter with 5% sucrose and no DM31

[0438] • A Test sample: peanut butter with 5% sucrose plus 10 ppm DM31

[0439] Multiple sensory attributes were evaluated, as described below.

[0440] A trained sensory panel evaluated the flavor-modifying features of both samples, as shown in Table 20B.

[0441] Table 20B assessment of FMP features in peanut butter

[0442] As shown in Table 20B, the addition of 10 ppm DM31 to peanut butter with 5% sucrose affected sensory attributes. In particular, the addition of 10 ppm DM31 to peanut butter with 5% sucrose resulted in enhanced peanut butter flavor while reducing the saltiness of the peanut butter.

[0443] Example 21: Determining DM31 effect in cranberry juice

[0444] DM31 was added to cranberry juice at a concentration of 10 ppm and trained sensory expert panel evaluated the sweetness of the cranberry relative to cranberry juice with 1.5% sucrose.

[0445] Table 21A summarizes how many panelists found 1.5% sucrose cranberry juice sweeter each DM31-containing cranberry juice.

[0446] Table 21A assessment of sweetness in cranberry juice sample with 10 ppm DM31 as compared to cranberry juice with 1.5% sucrose. As shown in Table 21A, cranberry juice containing 10 ppm was perceived by the majority of panelists as less sweet than a cranberry juice with 1.5% sucrose.

[0447] Example 21B: DM31 as an FMP in cranberry juice

[0448] DM31 was then tested for flavor-modifying properties (FMP) in cranberry juice with 8% sucrose.

[0449] Two versions were prepared:

[0450] • A Control sample: cranberry juice with 8% sucrose and no DM31

[0451] • A Test sample: cranberry juice with 8% sucrose plus 10 ppm DM31

[0452] Multiple sensory attributes were evaluated, as described below.

[0453] A trained sensory panel evaluated the flavor-modifying features of both samples, as shown in Table 21B.

[0454] Table 21B assessment of FMP features in cranberry juice

[0455] As shown in Table 21B, the addition of 10 ppm DM31 to cranberry juice with 8% sucrose, affected multiple sensory attributes. In particular, addition of 10 ppm DM31 reduced the undesirable astringency sensation. At the same time, the addition of 10 ppm DM31 increased the sweetness and cranberry flavor intensity.

[0456] Example 22: Determining DM31 effect in Iced tea

[0457] DM31 was added to iced tea at different concentrations and a trained sensory expert panel evaluated the sweetness of each iced tea relative to an iced tea with 1.5% sucrose. Table 22A summarizes how many panelists found each DM31 -containing iced tea sweeter than the 1.5% sucrose iced tea versus how many found the 1.5% sucrose iced tea sweeter. Table 22A assessment of sweetness in iced tea with different concentrations of

[0458] DM31 as compared to iced tea with 1.5% sucrose.

[0459] As shown in Table 22A, iced tea containing 10 ppm DM31 and even containing

[0460] 2 ppm was perceived by the majority of panelists as less sweet than an iced tea with 1.5% sucrose.

[0461] Example 22B: DM31 as an FMP in iced tea

[0462] DM31 was then tested for flavor-modifying properties (FMP) in iced tea with 6% sucrose.

[0463] Two versions were prepared:

[0464] • A Control sample: iced tea with 6% sucrose and no DM31

[0465] • A Test sample: iced tea with 6% sucrose plus lOppm DM31

[0466] Multiple sensory attributes were evaluated, as described below.

[0467] A trained sensory panel evaluated the flavor-modifying features of both samples, as shown in Table 22B.

[0468] Table 22B assessment of flavor modifying features in iced tea As shown in Table 22B, the addition of 10 ppm DM31 to iced tea with 6% sucrose, affected multiple sensory attributes. In particular, the addition of 10 ppm DM31 to iced tea with 6% sucrose results in sweetness enhancement and lemon flavor.

[0469] Example 23: DM31 as an FMP in apple flavored carbonated water

[0470] DM31 was tested for flavor-modifying properties (FMP) in an apple flavored carbonated water with 6% sucrose.

[0471] Two versions were prepared:

[0472] • A Control sample: an apple flavored carbonated water with 6% sucrose and no DM31

[0473] • A Test sample: an apple flavored carbonated water with 6% sucrose plus 5 ppm of DM31

[0474] Multiple sensory attributes were evaluated, as described below.

[0475] A trained sensory panel evaluated the flavor-modifying features of both samples, as shown in Table 23A.

[0476] The effect of DM31 on soumess_of apple flavored carbonated water was evaluated in a 2-AFC test for sourness.

[0477] A total of 30 trained panelists completed a 2-AFC test for sourness. Twenty-one (21) responses indicated the Test Sample is sourer. Nine (9) responses indicated the Control Sample is sourer. Using a binomial distribution, the minimum number of responses required for significance at a=0.05 is 21 (two-sided alternative, p= 0.043). Therefore, the Test Sample is significantly sourer than the Control Sample (p<0.05).

[0478] DM31 modify sweetness in apple flavored carbonated water was evaluated in a 2-AFC test for sweetness.

[0479] A total of 30 trained panelists completed a 2-AFC test for sweetness. Twenty- three (23) responses indicated the Test Sample is sweeter. Seven (7) responses indicated the Control Sample is sweeter. Using a binomial distribution, the minimum number of responses required for significance at a=0.05 is 21 (two-sided alternative, p= 0.005). Therefore, the Test Sample is significantly sweeter than the Control Sample (p<0.05). Table 23A assessment of flavor modifying features in apple flavored carbonated water

[0480] As shown in Table 23A, addition of 5 ppm DM31 to an apple flavored carbonated water with 6% sucrose, affected multiple sensory attributes in particular in an increase in apple flavor taste while advantageously lowering the bitterness. At the same time, the addition of 5 ppm DM31 reduced the bitterness and increased apple flavor intensity.

[0481] Example 24: DM330 as an FMP in apple flavored carbonated water

[0482] Preparation instructions:

[0483] Water, sucrose, apple extract and sweet protein DM330 were mixed well. List of ingredients in the formulation is shown in Table 24.

[0484] Table 24: List of ingredients

[0485] DM330 was tested for flavor-modifying properties (FMP) in an apple flavored carbonated water with 6% sucrose.

[0486] Two versions were prepared:

[0487] A Control sample: an apple flavored carbonated water with 6% sucrose and no

[0488] DM330 • A Test sample: an apple flavored carbonated water with 6% sucrose plus 8 ppm ofDM330

[0489] The addition of 8 ppm DM330 to an apple flavored carbonated water with 6% sucrose affected sweetness, specifically enhancing sweet taste.

[0490] It was suggested that DM330 may be used as FMP in apple flavored carbonated water and more.

[0491] Example 25: DM330 and DM31 as an FMP in apple flavored carbonated water

[0492] Preparation instructions:

[0493] Water, sucrose, apple extract and sweet protein DM330 and DM31 were mixed well. List of ingredients is shown in Table 25.

[0494] Table 25: List of ingredients

[0495] A combination of DM330 and DM31 was tested for flavor-modifying properties (FMP) in an apple flavored carbonated water with 6% sucrose.

[0496] Two versions were prepared:

[0497] • A Control sample: an apple flavored carbonated water with 6% sucrose and no DM31 and no DM330

[0498] • A Test sample: an apple flavored carbonated water with 6% sucrose plus 5 ppm of a combination of DM31 and DM330

[0499] The addition of 5 ppm of a combination of DM330 and DM31 to an apple flavored carbonated water with 6% sucrose affected sweetness. It was suggested that DM31 in combination with DM330 may be used as FMP in apple flavored carbonated water and more. Example 26: DM31 as an FMP in strawberry flavored carbonated water

[0500] DM31 is tested for flavor-modifying properties (FMP) strawberry flavored carbonated water with 6% sucrose.

[0501] Two versions are prepared:

[0502] • A Control sample: strawberry flavored carbonated water with 6% sucrose and no DM31

[0503] • A Test sample: strawberry flavored carbonated water with 6% sucrose plus 5 ppm of a DM31

[0504] Multiple sensory attributes were evaluated, as described below.

[0505] A trained sensory panel evaluated the flavor-modifying features of both samples, as shown in Table 26.

[0506] Table 26 assessment of flavor modifying features in strawberry flavored carbonated water

[0507] As shown in Table 26, the addition of 5 ppm DM31 to strawberry flavored carbonated water with 6% sucrose, affected sensory attributes. In particular, the addition of 5 ppm DM31 to strawberry flavored carbonated water with 6% sucrose results in an reduced sourness and bitterness. At the same time, the addition of 5 ppm DM31 increased and emphasized the strawberry flavor. These results show the contribution DM31 can exhibit as FMP in the case of a beverage and / or carbonated drink.

[0508] Example 27: DM31 as an FMP in Egg salad

[0509] Table 27: Formulation

[0510] DM31 is tested for flavor-modifying properties (FMP) in egg salad with <3% sucrose.

[0511] Two versions are prepared:

[0512] • A Control sample: granola bar with egg salad with <3% sucrose and no DM31

[0513] • A Test sample: granola bar with egg salad with <3% sucrose plus about 20 ppm of a DM31

[0514] The effect DM31 on the flavors of egg salad are evaluated in 2-AFC tests. 2-AFC (two-alternative forced choice), also known as directional paired comparison, is a difference test used when the objective is to determine whether two samples differ in a specified dimension (such as sweetness, sourness, etc.).

[0515] For each tested concentration of DM31, each taster in the panel decides which of the two samples has a stronger specific flavor, the food product comprising the DM31 or the same food product without DM31. The two samples are presented to the panelist simultaneously and the panelist is asked to identify the sample that is higher in the specified sensory attribute. It was suggested that DM31 may be used as FMP in egg salad and more.

[0516] Example 28: DM31 as an FMP in Granola Bars

[0517] Preparation instructions:

[0518] Nuts and oatmeal are roasted at 160°C for 15 minutes. Oatmeal, crisped rice, and nuts are ground. Syrup is prepared by mixing palm fat, glycerol, soy lecithin, salt, powdered sugar and glucose syrup. Syrup is heated on low heat and mixed well until all syrup ingredients are dissolved. DM31 is mixed into the warm syrup. Syrup is mixed with oatmeal, crisped rice, and nuts. Bake for 10 minutes at 90°C.

[0519] List of ingredients in the formulation is shown in Table 28. Table 28: Formulation

[0520] DM31 is tested for flavor-modifying properties (FMP) in granola bar with 7% sucrose.

[0521] Two versions are prepared:

[0522] • A Control sample: granola bar with 7% sucrose and no DM31

[0523] • A Test sample: granola bar with 7% sucrose plus about 20 ppm

[0524] The effect DM31 on the flavors of granola bars are evaluated in 2-AFC tests. 2-AFC (two-alternative forced choice), also known as directional paired comparison, is a difference test used when the objective is to determine whether two samples differ in a specified dimension (such as sweetness, sourness, etc.).

[0525] For each tested concentration of DM31, each taster in the panel decides which of the two samples has a stronger specific flavor, the food product comprising the DM31 or the same food product without DM31. The two samples are presented to the panelist simultaneously and the panelist is asked to identify the sample that is higher in the specified sensory attribute.

[0526] Noteworthy is the performance of DM31 as FMP after the heating which is part of the preparation process. It was suggested that DM31 may be used as FMP in granola bar and more. Example 29: DM31 and DM528 as an FMP in Granola Bars

[0527] Preparation instructions:

[0528] Nuts are roasted and oatmeal at 160°C for 15 minutes. Oatmeal, crisped rice, and nuts are ground. Syrup is prepared by mixing palm fat, glycerol, soy lecithin, salt, powdered sugar and glucose syrup. The syrup is heated on low heat and mixed well until all syrup ingredients are dissolved. DM31 and DM528 are mixed into the warm syrup. Syrup is mixed with oatmeal, crisped rice, and nuts. Bake for 10 minutes at 90°C.

[0529] List of ingredients in the formulation is shown in Table 29.

[0530] Table 29: Formulation

[0531] A combination of DM31 and DM528 is tested for flavor-modifying properties (FMP) in granola bar with 7X% sucrose.

[0532] Two versions are prepared:

[0533] • A Control sample: granola bar with 7% sucrose and no DM31 and no DM528

[0534] • A Test sample: granola bar with 7% sucrose plus about 20 ppm a combination of

[0535] DM31 and DM528

[0536] The effect combination of DM31 and DM528on the flavors of granola bars are evaluated in 2-AFC tests. 2-AFC (two-alternative forced choice), also known as directional paired comparison, is a difference test used when the objective is to determine whether two samples differ in a specified dimension (such as sweetness, sourness, etc.). For each tested concentration of combination of DM31 and DM528, each taster in the panel decides which of the two samples has a stronger specific flavor, the food product comprising the combination of DM31 and DM528or the same food product without DM31 & DM528. The two samples are presented to the panelist simultaneously and the panelist is asked to identify the sample that is higher in the specified sensory attribute.

[0537] Noteworthy is the performance of DM31 in combination with DM528 as FMP after heating, as heating is part of the preparation process. It was suggested that combination of DM31 and DM528 may be used as FMP in granola bar and more.

[0538] Example 30: Sweet protein effect in Malabi

[0539] Example 30A: DM31 as an FMP in Malabi

[0540] Preparation instructions:

[0541] Com starch is mixed with water.

[0542] Milk, cream, and sucrose are boiled.

[0543] When solution is boiled, starch mixture is poured while stirring.

[0544] Temperature is lowered to 60-65°C and then rose water and DM31 are added and mixed well.

[0545] Mixture is poured into serving glasses and put in refrigerator.

[0546] List of ingredients in the formulation is shown in Table 30A.

[0547] Table 30A: Formulation DM31 is tested for flavor-modifying properties (FMP) in Malabi with less than 10.6% sucrose.

[0548] Two versions are prepared:

[0549] • A Control sample: Malabi with less than 10.6% sucrose and no DM31

[0550] • A Test sample: Malabi with less than 10.6% sucrose plus about 20 ppm DM31

[0551] The effect DM31 on the flavors of Malabi are evaluated in 2-AFC tests. 2-AFC (two-alternative forced choice), also known as directional paired comparison, is a difference test used when the objective is to determine whether two samples differ in a specified dimension (such as sweetness, sourness, etc.).

[0552] For each tested concentration of DM31, each taster in the panel decides which of the two samples has a stronger specific flavor, the food product comprising the DM31 or the same food product without DM31. The two samples are presented to the panelist simultaneously and the panelist is asked to identify the sample that is higher in the specified sensory attribute.

[0553] Noteworthy is the performance of DM31 as FMP after the heating which is part of the preparation process. It was suggested that DM31 may be used as FMP in Malabi and more.

[0554] Example 31: DM528 as an FMP in Malabi

[0555] Preparation instructions:

[0556] Com starch is mixed with water. Milk, cream, and sucrose are boiled. When solution is boiled, starch mixture is poured while stirring. Temperature is lowered to 60- 65°C and then rose water and DM528 are added and mixed well. Mixture is poured into serving glasses and put in refrigerator.

[0557] List of ingredients in the formulation is shown in Table 31.

[0558] Table 31: Formulation

[0559] DM528 is tested for flavor-modifying properties (FMP) in Malabi with less than 10.6% sucrose.

[0560] Two versions are prepared:

[0561] • A Control sample: Malabi with less than 10.6% sucrose and no DM528

[0562] • A Test sample: Malabi with less than 10.6% sucrose plus about 20 ppm DM528

[0563] The effect DM528 on the flavors of Malabi are evaluated in 2-AFC tests. 2-AFC (two-alternative forced choice), also known as directional paired comparison, is a difference test used when the objective is to determine whether two samples differ in a specified dimension (such as sweetness, sourness, etc.).

[0564] For each tested concentration of DM528, each taster in the panel decides which of the two samples has a stronger specific flavor, the food product comprising the DM528 or the same food product without DM528. The two samples are presented to the panelist simultaneously and the panelist is asked to identify the sample that is higher in the specified sensory attribute.

[0565] Noteworthy is the performance of DM528 as FMP after the heating which is part of the preparation process. It was suggested that DM528 may be used as FMP in Malabi and more.

[0566] Example 32: DM31 as an FMP in Iced coffee

[0567] Table 32: List of ingredients

[0568] DM31 is tested for flavor-modifying properties (FMP) in iced coffee with less than 11% sucrose. Two versions are prepared:

[0569] • A Control sample: iced coffee with less than 11% sucrose and no DM31 • A Test sample: iced coffee with less than 11% sucrose plus about 20 ppm DM31

[0570] The effect DM31 on the flavors of iced coffee are evaluated in 2-AFC tests. 2- AFC (two-alternative forced choice), also known as directional paired comparison, is a difference test used when the objective is to determine whether two samples differ in a specified dimension (such as sweetness, sourness, etc.).

[0571] For each tested concentration of DM31, each taster in the panel decides which of the two samples has a stronger specific flavor, the beverage comprising the DM31 or the beverage product without DM31. The two samples are presented to the panelist simultaneously and the panelist is asked to identify the sample that is higher in the specified sensory attribute. It was suggested that DM31 may be used as FMP in iced coffee and more.

[0572] Example 33: DM31 as an FMP in Marzipan

[0573] Table 33: List of ingredients

[0574] DM31 is tested for flavor-modifying properties (FMP) in marzipan.

[0575] Two versions are prepared:

[0576] • A Control sample: marzipan with 50% sucrose and no DM31

[0577] • A Test sample: marzipan with 50% sucrose plus about 20 ppm DM31

[0578] The effect DM31 on the flavors of marzipan are evaluated in 2-AFC tests. 2-AFC (two-alternative forced choice), also known as directional paired comparison, is a difference test used when the objective is to determine whether two samples differ in a specified dimension (such as sweetness, sourness, etc.).

[0579] For each tested concentration of DM31, each taster in the panel decides which of the two samples has a stronger specific flavor, the food product comprising the DM31 or the same food product without DM31. The two samples are presented to the panelist simultaneously and the panelist is asked to identify the sample that is higher in the specified sensory attribute. It was suggested that DM31 may be used as FMP in marzipan and more.

[0580] Example 34: Thousand island dressing

[0581] Preparation instructions:

[0582] Sucrose, salt, xanthan gum and ketchup spice are mixed. Tomato paste, water and vinegar are added to a kettle and mixed well. Two mixtures are combined together until a uniform paste is obtained and then mayonnaise is mixed in. Sweet protein is added and mixed well.

[0583] List of ingredients in the formulation is shown in Table 34.

[0584] Table 34: List of ingredients

[0585] DM31 is tested for flavor-modifying properties (FMP) in thousand islands dressing with less than 12% sucrose.

[0586] Two versions are prepared:

[0587] • A Control sample: thousand islands dressing with 12% sucrose and no DM31

[0588] • A Test sample: thousand islands dressing with 12% sucrose about 20 ppm DM31

[0589] The effect DM31 on the flavors of thousand island dressing are evaluated in 2- AFC tests. 2-AFC (two-alternative forced choice), also known as directional paired comparison, is a difference test used when the objective is to determine whether two samples differ in a specified dimension (such as sweetness, sourness, etc.). For each tested concentration of DM31, each taster in the panel decides which of the two samples has a stronger specific flavor, the food product comprising the DM31 or the same food product without DM31. The two samples are presented to the panelist simultaneously and the panelist is asked to identify the sample that is higher in the specified sensory attribute. It was suggested that DM31 may be used as FMP in thousand islands dressing and more.

[0590] Example 35: Sweet protein effect in white wine

[0591] Example 35A: Determining DM31 concentration

[0592] DM31 was added to white wine at a concentration of 10 ppm and a trained sensory expert panel evaluated the sweetness of each white wine relative to a white wine with 1.5% sucrose.

[0593] Table 35A summarizes how many panelists found the DM31 -containing white wine sweeter than the 1.5% sucrose white wine versus how many found the 1.5% sucrose white wine sweeter.

[0594] Table 35A assessment of sweetness in white wine sample with 10 ppm DM31 as compared to white wine with 1.5% sucrose.

[0595] As shown in Table 35A, white wine containing 10 ppm DM31 perceived by the majority of panelists to be less sweet than white wine with 1.5% sucrose.

[0596] These findings suggest that when DM31 is added at concentrations below 10 ppm, the resulting white wine is perceived as less sweet compared to white wine containing 1.5% sucrose.

[0597] Example 36: DM31 as an FMP in white wine

[0598] DM31 as an FMP was tested in white wine without DM31 (“control”) and with 10 ppm DM31 (“test”). The FMP was tested as detailed below and shown in Table 36. DM31 modifies biterness in white wine was evaluated in a 2-AFC test for biterness.

[0599] A total of 41 trained panelists completed a 2-AFC test for biterness. Thirteen (13) responses indicated the Test Sample was more biter. Twenty-eight (28) responses indicated the Control Sample was more biter. Using a binomial distribution, the minimum number of responses required for significance at a=0.05 is 28 (2-sided alternative, p=0.0275). Therefore, the Test Sample is significantly less biter than the Control Sample (p<0.05).

[0600] DM31 modified sweetness in white wine was evaluated in a 2-AFC test for sweetness.

[0601] A total of 41 trained panelists completed a 2-AFC test for sweetness. Thirty-five responses indicated the Test Sample was sweeter. Six responses indicated the Control Sample was sweeter. Using a binomial distribution, the minimum number of responses required for significance at a=0.05 is 28 (2-sided alternative, p= 4.8736E-06). Therefore, the Test Sample is significantly sweeter than the Control Sample (p<0.05).

[0602] DM31 modified fruity flavor in white wine was evaluated in a 2-AFC test for fruity flavor.

[0603] A total of 41 trained panelists completed a 2-AFC test for fruity flavor. Twentyeight responses indicated the Test Sample had stronger fruity flavor. Thirteen responses indicated the Control Sample had stronger fruity flavor. Using a binomial distribution, the minimum number of responses required for significance at a=0.05 is 28 (2-sided alternative, p=0.0275). Therefore, the Test Sample has a significantly stronger fruity flavor than the Control Sample (p<0.05).

[0604] Table 36 assessment of flavor modifying features in white wine As can be seen in Table 18B, addition of 10 ppm DM31 to a white wine, effected multiple sensory attributes. It was suggested that DM31 may be used as FMP in white wine and more, with multiple benefits across different sensory attributes

[0605] Example 37: DM330 as an FMP in white wine

[0606] Preparation instructions:

[0607] Sweet protein DM330 was added to the wine and mixed well. The list of ingredients is shown in Table 37.

[0608] Table 37: List of ingredients

[0609] DM330 was tested for flavor-modifying properties (FMP) in dry white wine with no sugar.

[0610] Two versions were prepared:

[0611] • A Control sample: white wine with no DM330

[0612] • A Test sample: white wine with 10 ppm of DM330

[0613] The addition of 10 ppm of the combination of DM330 to a dry white wine, affected bitterness. It was suggested that DM330 may be used as FMP in white wine and more.

[0614] Example 38: A combination of DM330 and DM31 as an FMP in dry white wine

[0615] A combination of sweet proteins DM330 and DM31 was added to dry white wine and mixed well.

[0616] The list of ingredients is shown in Table 38.

[0617] Table 38: List of ingredients

[0618] A combination of DM330 and DM31 was tested for flavor-modifying properties (FMP) in dry white wine with no sugar.

[0619] Two versions were prepared:

[0620] • A Control sample: white wine with no DM31 and no DM330

[0621] • A Test sample: white wine with 10 ppm of DM330 and DM31

[0622] The addition of 10 ppm of the combination of DM330 and DM31 to a dry white wine, affected fruity flavor. It was suggested that the combination of DM330 and DM31 may be used as FMP in white wine and more.

Claims

CLAIMS:

1. A method for modifying at least one flavor in a comestible product, the method comprises adding a flavor modifying concentration of at least one protein to the comestible product, wherein said flavor modifying concentration, when added to the comestible product, results in a sweetness level lower than that achieved by about 1.5% sucrose, wherein said at least one protein selected from the group consisting of SEQ ID NOT, SEQ ID NOT, SEQ ID NOT, SEQ ID NO:4, SEQ ID NOT, SEQ ID NOT, SEQ ID NOT, SEQ ID NO:8, SEQ ID NO:9, SEQ ID NO: 10, SEQ ID NO: 11, SEQ ID NO: 12, SEQ ID NO: 13, SEQ ID NO: 14, SEQ ID NO:350, SEQ ID NO:466, SEQ ID NO:480 SEQ ID NO:481, a variant thereof or a combination thereof.

2. A method for modifying at least one flavor in a comestible product, the method comprises adding a flavor modifying concentration of at least one protein to the comestible product, wherein said flavor modifying concentration of said at least one protein is between about 1 ppm and about 300 ppm, wherein said at least one protein selected from the group consisting of SEQ ID NOT, SEQ ID NOT, SEQ ID NOT, SEQ ID NO:4, SEQ ID NOT, SEQ ID NOT, SEQ ID NOT, SEQ ID NOT, SEQ ID NO:9, SEQ ID NOTO, SEQ ID NO: 11, SEQ ID NO: 12, SEQ ID NO: 13, SEQ ID NO: 14, SEQ ID NO:350, SEQ ID NO:466, SEQ ID NO:480 SEQ ID NO:481, a variant thereof or a combination thereof.

3. The method of claim 1 or 2, wherein said flavor modifying concentration is between about 1 ppm and about 100 ppm.

4. The method of any one of claims 1 to 3, wherein said flavor modifying concentration is between about 1 ppm and about 50 ppm.

5. The method of any one of claims 1 to 4, wherein said flavor modifying concentration is between about 1 ppm and about 40 ppm.

6. The method of any one of claims 1 to 5, wherein said flavor modifying concentration is between about 1 ppm and about 30 ppm.

7. The method of any one of claims 1 to 6. wherein said protein changes at least one of sourness, bitterness, saltiness, umami, sweetness, or a combination thereof.

8. The method of any one of claims 1 to 7, wherein said protein enhances one or more of sweetness, fruity flavor, ripe strawberry flavor, strawberry flavor intensity,apple flavor, apple flavor intensity, milk flavor, apple flavor, oat milk intensity, oat flavor, vanilla flavor, tomato concentrate flavor, peanut butter flavor, lemon flavor or any combination thereof.

9. The method of any one of claims 1 to 7, wherein said protein reduces one or more of saltiness, sourness, astringency, bitterness or any combination thereof.

10. The method of any one of claims 1 to 9, wherein said protein variant comprises at least one amino acid modification.

11. The method of claim 10, wherein said variant comprises one or more of (i) one or more amino acid replacements, (ii) one or more amino acid deletions, (iii) one or more amino acid insertions or (iv) a combination thereof.

12. The method of any one of claims 1 to 11, wherein said at least one protein is at least one of SEQ ID NO: 14, SEQ ID NO:350, or a variant thereof.

13. The method of any one of claims 1 to 12, wherein said at least one protein is at least one protein selected from the group consisting of SEQ ID NO: 14-SEQ ID NO:465, SEQ ID NO:467-SEQ ID NO:479, a variant thereof or any combination thereof.

14. The method of any one of claims 1 to 13, wherein said at least one protein is at least one protein selected from the group consisting of SEQ ID NO: 16, SEQ ID NO: 17, SEQ ID NO:39, SEQ ID NO:53, SEQ ID NO:84, SEQ ID NO: 104, SEQ ID NO: 186, SEQ ID NO:217, SEQ ID NO: 263, SEQ ID NO: 257, SEQ ID NO: 351 a variant thereof or a combination thereof.

15. The method of any one of claims 1 to 14, wherein said at least one protein is represented by one or more of SEQ ID NO:39, SEQ ID NO:84, a combination thereof or a variant thereof.

16. The method of any one of claims 1 to 5, wherein said at least one protein is represented by SEQ ID NO:39 or a variant thereof.

17. The method of any one of claims 1 to 16, wherein said comestible product is a food product, a beverage, beverage concentrate, frozen beverage, frozen dessert, refrigerated dessert, dietary supplement, nutraceuticals, dietary supplement, botanicals or a combination thereof.

18. The method of claim 17, wherein said food product is one or more of a dairy product, a non-dairy product, a frozen dessert, a condiment, a spread or a combination thereof.

19. The method of claim 17 or 18, wherein said food product is at least one of yogurt, cheese, milk, ice cream, peanut butter, ketchup, an egg salad, a granola bar, Malabi, marzipan, or a thousand island dressing.

20. The method of any one of claims 17 to 19, wherein said food product is one or more of a yogurt, cheese, milk, ice cream, peanut butter, or ketchup.

21. The method of claim 17, wherein said beverage is at least one of non-alcoholic beverage, alcoholic beverage, instant coffee, tea or any combination thereof.

22. The method of claim 21, wherein said beverage is at least one of wine, fruit juice, flavored water, carbonated flavor water, iced coffee or iced tea.

23. A comestible product comprising at least one protein, said at least one protein is present in a concentration that produces a sweetness level lower than that achieved by 1.5% sucrose, wherein said at least one protein selected from the group consisting of SEQ ID NOT, SEQ ID NO:2, SEQ ID NO:3, SEQ ID NO:4, SEQ ID NO:5, SEQ ID NO:6, SEQ ID NO:7, SEQ ID NO:8, SEQ ID NO:9, SEQ ID NOTO, SEQ ID NO: 11, SEQ ID NO: 12, SEQ ID NO: 13, SEQ ID NO: 14, SEQ ID NO:350, SEQ ID NO:466, SEQ ID NO:480 SEQ ID NO:481, a variant thereof or a combination thereof.

24. The comestible product of claim 23, wherein concentration is between about 1 ppm and about 300 ppm.

25. A comestible product comprising at least one protein, the at least one protein is present at a concentration of between about 1 ppm and about 300 ppm, wherein the at least one protein is selected from the group consisting of SEQ ID NO: 1, SEQ ID NO:2, SEQ ID NOT, SEQ ID NO:4, SEQ ID NO:5, SEQ ID NO:6, SEQ ID NO:7, SEQ ID NO:8, SEQ ID NO:9, SEQ ID NOTO, SEQ ID NO: 11, SEQ ID NO: 12, SEQ ID NO: 13, SEQ ID NO: 14, SEQ ID NO:350, SEQ ID NO:466, SEQ ID NO:480 SEQ ID NO:481 a variant thereof or a combination thereof.

26. The comestible product of any one of claims 23 to 25, wherein said concentration is between about 1 ppm and about 100 ppm.

27. The comestible product of any one of claims 23 to 26, wherein said concentration is between about 1 ppm and about 40 ppm.

28. The comestible product of any one of claims 23 to 27, wherein said concentration is between about 1 ppm and about 30 ppm.

29. The comestible product of any one of claims 23 to 28, wherein said comestible product is a food product, a beverage, beverage concentrate, frozen beverage, frozen dessert, refrigerated dessert, dietary supplement, nutraceuticals, dietary supplement, botanicals or a combination thereof.

30. The comestible product of claim 29, wherein said food product is one or more of a dairy product, a non-dairy product, a frozen dessert, a condiment, a spread or a combination thereof.

31. The comestible product of claim 29 or 30, wherein said food product is at least one of yogurt, cheese, milk, ice cream, peanut butter, ketchup, an egg salad, a granola bar, Malabi, marzipan, or a thousand island dressing.

32. The comestible product of any one of claims 29 to 31, wherein said food product is one or more of a yogurt, cheese, milk, ice cream, peanut butter, or ketchup.

33. The comestible product of claim 29, wherein said beverage is at least one of non-alcoholic beverage, alcoholic beverage, instant coffee, tea or any combination thereof.

34. The comestible product of claim 33, wherein said beverage is at least one of wine, fruit juice, flavored water, carbonated flavor water, iced coffee or iced tea.

35. The comestible product of any one of claims 29 to 34, characterized by one or mor of (i) increases sweetness and / or umami and / or (ii) reduces one or more of sourness, bitterness, saltiness, or a combination thereof as compared to the same comestible product without the at least one protein.

36. The comestible product of any one of claims 29 to 35 characterized by increase in one or more of sweetness, fruity flavor, ripe strawberry flavor, strawberry flavor intensity, apple flavor, apple flavor intensity, milk flavor, apple flavor, oat milk intensity, oat flavor, vanilla flavor, tomato concentrate flavor, peanut butter flavor, lemon flavor or any combination thereof.

37. The comestible product of any one of claims 29 to 36, characterized by reduced of any one of saltiness, sourness, astringency, bitterness or any combination thereof.

38. The comestible product of any one of claims 29 to 37, wherein said protein variant comprises at least one amino acid modification.

39. The comestible product of claim 38, wherein said modification comprises one or more of (i) one or more amino acid replacements, (ii) one or more amino acid deletions, (iii) one or more amino acid insertions or (iv) a combination thereof.

40. The comestible product of any one of claims 29 to 39, wherein said at least one protein is at least one of SEQ ID NO: 14, SEQ ID NO:350, or a variant thereof.

41. The comestible product of any one of claims 29 to 40, wherein said at least one protein is selected from the group consisting of 14-SEQ ID NO:465, SEQ ID NO:467- SEQ ID NO:479, a variant thereof or any combination thereof.

42. The comestible product of any one of claims 29 to 41, wherein said at least one protein is selected from the group consisting of SEQ ID NO: 16, SEQ ID NO: 17, SEQ ID NO:39, SEQ ID NO:53, SEQ ID NO:84, SEQ ID NO: 104, SEQ ID NO: 186, SEQ ID NO:217, SEQ ID NO:263, SEQ ID NO:257, SEQ ID NO:351 a variant thereof or a combination thereof.

43. The comestible product of any one of claims 29 to 42, wherein said at least one protein is represented by one or more of SEQ ID NO:39, SEQ ID NO: 84, a combination thereof or a variant thereof.

44. The comestible product of any one of claims 29 to 43, wherein said at least one protein is represented by SEQ ID NO:39 or a variant thereof.

Images