Sweetening composition comprising a combination of sweetness modifiers

Abstract

A new sweetening composition is described that contains a combination of sweetness modifiers. This new sweetening composition may be used in food products to enhance the sweetness thereof and / or substitute or reduce the amount of sweetener used therein.

Description

[0001] SWEETENING COMPOSITION COMPRISING A COMBINATION OF SWEETNESS MODIFIERS

[0002] This application claims the benefit of European Patent Application EP24382750 filed 12 July 2024.

[0003] Technical Field

[0004] Provided herein is a new sweetening composition comprising a combination of sweetness modifiers, products containing the same and its use for enhancing the sweetness of sweet-tasting substances.

[0005] Background

[0006] In the food sector, there remains a high demand for reducing or substituting the sugar and calorie content in any types of foods, including beverages, while providing an acceptable sweet taste profile and maintaining the original, sugary sweet impression. High sugar content is known to have various health issues, for example in form of high blood sugar level resulting eventually in insulin resistance, excess weight or even obesity, as well as dental health problems and others. Therefore, products containing too much sugar are seen as detrimental to the public health sector and countries have taken several measures to regulate and limit those products within the last years.

[0007] For example, several countries implemented specific food labels such as Nutri-Score® as an attempt to inform the public about the overall nutritional value of food products and discourage consumption of those products labelled unhealthy. Other countries use further price regulation as a leverage to reduce consumption of high sugar and high calorie containing food products. In many countries sugar sweetened beverages, such as sodas, fruit drinks, sports drinks, energy drinks, or sweetened coffee drinks, are subject to sugar-sweetened beverage taxes. The higher prices shall convince consumers to buy healthier products with lower prices instead.

[0008] And in the case of newborn and infant food, some countries may even have a prohibition to use sugar or other sweeteners at all in such products.

[0009] Hence, food manufacturers need to provide formulae that either avoid sugar completely or at least allow reducing the sugar content. One way of doing this is using artificial and / or low-caloric sweeteners instead of sugar.

[0010] Artificial and / or low-caloric sweeteners are sweet-tasting substances which do not themselves have a calorific value, or have only a very low calorific value, and simultaneously give a strong sweet taste impression. For example, bulk sweeteners, such as sorbitol, mannitol or other sugar alcohols, are outstanding sweeteners and may partially replace the remaining food technology-related properties of sugars. However, a too frequent intake may lead to digestion problems. Other non-nutritive, highly intensive sweeteners are very suitable for bringing sweetness into foods, and they have the advantage that only a low concentration thereof is necessary. However, not all have a desirable organoleptic profile, and they cannot be used to imitate the sweetness of sugar. For example, some high intensity sweeteners have a sweetness time-intensity profile that is quite different from sugar (e.g. sucralose, stevioside, cyclamate), their sweetness is accompanied by a bitter and / or astringent aftertaste (e.g. acesulfame K, saccharin), or other, undesired additional flavour impressions (e.g. glycyrrhetinic acid ammonium salt). And some of the sweeteners show a very long- lasting, lingering sweetness (e.g. saccharin) which is perceived as unpleasant. Hence, a full substitution of sugar may result quite difficult because of health issues or a resulting taste profile that is not accepted by the consumer. And even if a full sugar substitution can be obtained by other sweeteners, the resulting product might not be acceptable because the other sweetener causes side notes such as lingering, liquorice and other off notes or aftertastes that are not desired.

[0011] Hence, in the prior art it has been suggested to use substances that are able to enhance and modify the sweet taste of a sweet-tasting substance. For example, document WO 2007014879 describes the use of hesperetin and / or salts thereof for enhancing the sweet taste of sweet-tasting substances or the sweet olfactory impression of flavourings which give a sweet olfactory impression. In this document, it has been observed that hesperetin in high amounts of 100 ppm or 200 ppm enhances the sweetness of sugar, especially of sucrose. It was further observed that hesperetin may enhance the sweetness intensity of a reduced sucrose content in a liquid preparation so to resemble almost the sweetness intensity of a reference liquid preparation with the full sucrose content.

[0012] However, most of the inventors of WO 2007014879 subsequently found that another substance might be better suited than hesperetin. In document WO 2007107596, filed about a year later, it was suggested to use certain 4-hydroxydihydrochalcones, including phloretin, for enhancing and modifying the sweet taste of sweet-tasting substances. It was said that these 4-hydroxydihydrochalcones would be preferred over hesperetin, because hesperetin had the disadvantages of low solubility, in particular in clear aqueous applications, as well as the comparatively weak expressed sweetnessenhancing effect in acidic foods and items consumed for pleasure. Therefore, phloretin would be superior to hesperetin.

[0013] Despite the disadvantages of hesperetin, WO 2007107596 also mentioned preparations containing phloretin together with hesperetin. However, the document is completely silent in which cases exactly such phloretin / hesperetin would be used in view of the prior art and how the phloretin / hesperetin combinations would perform when compared to phloretin or hesperetin alone. The document does not provide any data for the phloretin / hesperetin combination. Neither is there any information what technical effect might be achieved. Only by carrying out extensive research and repeating at least all examples disclosed in WO 2007014879 and of WO 2007107596 might it be able to determine how the combination could work.

[0014] Several of the inventors of WO 2007014879 and of WO 2007107596 described later a further development, wherein phloretin was combined with naringenin. Document WO 2017092796 refers to flavouring substances with sweet-optimising properties comprising phloretin and naringenin, wherein naringenin was used to compensate or mask undesirable side notes of phloretin. However, table 1 of WO 2017092796 provides contradictory results with regard to the alleged technical effect. Apparently, the use of phloretin alone may enhance the sweetness of sucrose, but it also brings undesired and detectable taste perceptions such as bitterness and astringency. The higher the phloretin amount, the more pronounced bitterness and astringency become. However, when naringenin is added to phloretin at low amounts, such as 15 ppm, bitterness and astringency of the sample increased even more and the combination of phloretin and naringenin provided hence a worse taste profile than without using naringenin. And even when naringenin was added at higher amounts, such at 30 ppm, the overall taste profile still contained significant and recognisable bitter and astringency notes. Hence, there were still considerable, detectable side notes that could not be masked by naringenin and would suggest that the combination of phloretin and naringenin is not suited to provide a taste profile that is sweet and free of undesired side notes. Hence, it is questionable whether phloretin may be used in applications aimed at sweetness enhancement, even when combined with naringenin, because detectable unpleasant side notes should be avoided, and their presence in any food product is not desired.

[0015] Hence, there is still the need for a flavouring substance or substances that can modify and enhance the sweetness of sweet-tasting substances and that do not show the disadvantages described in the prior art. Preferably, these flavouring substances or sweetness modifiers are naturally occurring substances that may be added to beverages and / or food products without adversely affecting the overall flavour profile and / or having any health issues. More preferably, these sweetness modifiers can enhance the sweetness of a sweet-tasting substance in a food product, while not presenting any undesired side notes. It would also be desired to use low amounts of the flavouring substance or substances, so that the costs of the employed sweetness modifiers are reduced, and their cost-effectiveness is thus increased.

[0016] Summary of the Invention

[0017] The present inventors have now surprisingly found a new sweetening combination and a new sweetening composition comprising sweetness modifiers in form of a sweetening enhancer and at least one sweet flavouring substance, wherein the sweetening enhancer is naringenin (A) and the at least one sweet flavouring substance is hesperetin (B). Such sweetening compositions provide an enhanced sweetness when added to products containing a sweet-tasting substance such as sugar, allowing thus reducing the amount of the sweet-tasting substance, while at the same time providing a good overall taste profile avoiding undesired side or off notes. In some particular cases, the combined use of naringenin and hesperetin provide even a synergistic sweetness enhancement. Additionally, the sweetness enhancements may be achieved using low amounts of both naringenin and hesperetin, when compared to the respective amounts reported in the prior art, allowing thus additionally for a cost- effective use and avoiding the disadvantages mentioned in the prior art.

[0018] The new sweetening compositions of the present invention are used to enhance the sweetness of a sweet-tasting substance and / or allow reducing the amount of a sweettasting substance. Preferably, the effect of the sweetening composition is achieved using low amounts of the sweetening enhancer and of the at least one sweet flavouring substance, when compared to the respective amounts reported in the prior art, allowing thus a cost-effective use of these molecules while providing an taste profile free of undesired and unpleasant off or side notes.

[0019] The addition of a further sweet flavouring substance may even increase the sweetness enhancing effect and allow for a further modulation of the taste profile.

[0020] Accordingly, in one aspect the invention refers to a sweetening composition comprising a sweetening enhancer and at least one sweet flavouring substance, wherein the sweetening enhancer is naringenin (A) and the sweet flavouring substance is hesperetin (B). the weight ratio of naringenin (a) to hesperetin (B) ranges from 3:1 to 1 :10. In a preferred aspect, the sweetening composition comprises one or more additional sweet flavouring substance (C), selected from the group consisting of neohesperidin dihydrochalcone alone or in form of a complex, hesperetin dihydrochalcone, naringin dihydrochalcone, phlorizin, trilobatin, phloretin, and a mixture thereof. Here, and in all other instances of the present invention, the neohesperidin dihydrochalcone in form of a complex is a complex of neohesperedin dihydrochalcone combined with alpha-cyclodextrin, beta-cyclodextrin or gamma-cyclodextrin.

[0021] Another aspect refers to the use of naringenin (A) and hesperetin (B) to enhance the sweetness of a sweet-tasting substance, wherein a) the naringenin (A) and the hesperetin (B) are in form of a sweetening composition according to any disclosed aspects herein; or b) the naringenin (A) is in form of a sweetening composition, wherein the composition comprises an effective amount of naringenin to enhance the sweetness of a sweet-tasting substance; and the hesperetin (B) is in form of a sweetening composition, wherein the composition comprises an effective amount of hesperetin to enhance the sweetness of a sweet-tasting substance.

[0022] Another aspect of the invention refers to a method of enhancing the sweetness of a sweet-tasting substance in a food product, comprising the steps of (i) providing a food product, or a pre-mix of a food product; (ii) adding a sweetening composition according to the invention to said food product, or to said pre-mix of a food product; and (iii) obtaining a finished food product comprising a sweetening composition according to the invention; wherein said finished food product has an enhanced sweetness when compared to the same food product without a sweetening composition according to the invention.

[0023] Another aspect of the invention refers to a food product or beverage comprising the new sweetening composition.

[0024] Brief description of the Drawings

[0025] FIG. 1 is a spider diagram showing the comparison of specific taste characteristics between an aqueous 5% sugar solution containing 55 ppm of hesperetin and an aqueous 5% sugar solution containing a mixture of 10 ppm naringenin, 10 ppm phloretin, 35 ppm hesperetin (weight ratio 1 :1 :3.5).

[0026] FIG. 2 is a spider diagram showing the comparison of specific taste characteristics between an Orange Soft Drink with 8.5% sugar and 55 ppm of hesperetin and an Orange Soft Drink with 8.5% sugar and a mixture of 10 ppm naringenin, 10 ppm, phloretin, 35 ppm hesperetin (weight ratio 1 :1 :3.5).

[0027] Detailed Description of the Invention

[0028] All terms as used herein in this application, unless otherwise stated, shall be understood in their ordinary meaning as known in the art. Other more specific definitions for certain terms as used in the present application are as set forth below and are intended to apply throughout the description and claims.

[0029] As used herein, the indefinite articles “a” and “an” are synonymous with “at least one” or “one or more”. Thus, as used herein, the singular forms ”a”, “an”, and also the definite article “the” include plural referents unless the context clearly dictates otherwise.

[0030] As used herein, the terms "comprise", "comprises", "comprising", "include", "includes", and "including" are meant to be non-limiting, i.e. , they are used to specify the presence of the stated components but do not preclude the presence of additional components, unless the contrary is specifically stated. These terms also include the term "consisting essentially of" or "consisting of".

[0031] As used herein, the terms “sweetener” or “sweet- tasting substance” are used interchangeably and represent a food additive used to provide a sweet taste to a food product. The sweetener may either be added to the food product or already be present in the food product, such as in yogurt. The sweetener may be a single substance or a mixture of substances. The sweetener may also be natural or artificial.

[0032] As used herein, a “sweetness modifier” is a flavouring added to a food product to provide a different or stronger sweet taste. Among the sweetness modifiers, there may be sweetening enhancers, that only provide little own sweet taste, if any, but enhance and potentiate the sweet taste of a sweetener. Among the sweetness modifiers, there may be also sweet flavouring substances that provide and add a sweet taste of their own and additionally can enhance and potentiate the sweet taste of a sweetener further.

[0033] Throughout the invention, when a composition is described as having a similar or substantially the same sweetness profile as a reference or comparable composition, this does not mean necessarily that it has exactly the same sweetness profile, but that its sweetness is perceived by trained panellists as so similar that it may be categorised as having the same sweetness profile.

[0034] The term “side notes or off notes” or “side or off notes” refers to those taste notes that are not the principal taste notes of a substance and may occur either alongside the principal taste note and / or after some time of the principal taste note (the so-called aftertaste). In some cases, these side or off notes represent undesired and / or unpleasant taste notes, such as lingering or liquorice like, while in other cases they are not per se unpleasant, but they result in undesired taste notes that change the overall taste profile of the finished product. For example, hesperetin at higher concentrations shows flavonoid off notes that are not desired.

[0035] As used herein, the term “enhance the sweetness of a sweet-tasting substance” and in all its variations means that the detected sweetness of the sweet-tasting substance together with the sweetness modifiers is higher than without the sweetness modifiers, preferably the sweetness is enhanced by at least 10% in terms of sucrose equivalent with regard to the sweetness of the sweet-tasting substance without the sweetness modifiers. The sweetness is normally determined by a group of panellists.

[0036] The present invention refers to a novel sweetening combination and a novel sweetening composition comprising sweetness modifiers that may be used with sweettasting substances to allow for enhancing the sweetness of the sweet-tasting substance or for substituting or reducing the sweet-tasting substances in food products, such as beverages. The novel sweetening combination and sweetening compositions described herein comprise, at least, a sweetening enhancer and one sweet flavouring substance that are used together, or are present, in effective amounts to enhance the sweet taste of one or more sweet-tasting substances. Preferably, the novel sweetening composition comprises a sweetening enhancer and at least one sweet flavouring substance, wherein the sweetening enhancer is naringenin

[0037] (A) and the sweet flavouring substance is hesperetin (B).

[0038] Both naringenin (A) and hesperetin (B) are used in such amounts in the sweetening composition that are effective to provide a sweetness enhancement, so that the sweetness of a sweet-tasting substance in the presence of the sweetening composition is perceived sweeter when compared to a reference product without the sweetening composition. Preferably, naringenin and hesperetin are also used in such amounts that do not result in detectable, undesired side or off notes. For example, when hesperetin

[0039] (B) is used in high amounts or concentrations, undesired flavonoid off notes can be detected which would render any product unacceptable and would require further taste modulation. However, this should be avoided.

[0040] As mentioned, preferably, the sweetening composition comprises a sweetening enhancer (A) and at least one sweet flavouring substance (B). In one aspect, the sweetening composition consists of a sweetening enhancer (A) and a sweet flavouring substance (B), wherein the sweetening enhancer is naringenin and the sweet flavouring substance is hesperetin. The weight ratio of naringenin (a) to hesperetin (B) ranges from 3:1 to 1 :10.

[0041] More preferably, the sweetening composition may comprise a sweetening enhancer (A) and two or more sweet flavouring substances, wherein the first sweet flavouring substance is hesperetin (B) and the second or more sweet flavouring substance (C) is selected from the group consisting of neohesperidin dihydrochalcone alone or in form of a complex, hesperetin dihydrochalcone, naringin dihydrochalcone, phlorizin, trilobatin, phloretin, and a mixture thereof. Here, and in all other instances of the present invention, the neohesperidin dihydrochalcone in form of a complex is a complex of neohesperedin dihydrochalcone combined with alpha-cyclodextrin, betacyclodextrin or gamma-cyclodextrin.

[0042] The addition of a second sweet flavouring substance can amplify the sweetness enhancement even more and may additionally improve the overall taste profile to provide a more rounded profile with enhanced flavour notes.

[0043] Preferably, the second sweet flavouring substance (C) is selected from the group consisting of neohesperedin dihydrochalcone alone or in form of a complex, hesperetin dihydrochalcone, naringin dihydrochalcone, phloretin, and a mixture thereof. More preferably, the second sweet flavouring substance (C) is phloretin.

[0044] The most preferred components of the novel sweetening composition are described briefly next:

[0045] (A) Naringenin Naringenin is represented by chemical formula (I) below:

[0046] Naringenin is a flavanone from the flavonoid group of polyphenols. It is commonly found in citrus fruits, especially as the predominant flavonone in grapefruit. Naringenin is a natural flavour that may be used as a masking agent to mask, for example, bitter, astringent or off tastes. Preferred amounts as a natural flavour range from 50 to 250 ppm, which is considered representing high amounts. This substance is widely available on the market and may be obtained by extraction from grapefruit or by hydrolysing naringin.

[0047] Naringenin (A) may be employed as racemic mixture, as a pure enantiomer, any mixture of the enantiomers, any of its salts, and any mixture thereof.

[0048] Naringenin has also been described in Document WO 2015169769 as a sweetness enhancer when used together with other sweeteners. The amounts to be used are within a range of 30 ppm to 200 ppm, but normally tending to high amounts of 50 ppm or more to achieve any effect. No combination with other sweetness enhancers or sweet flavouring substances has been suggested in this document and the experimental data disclosed in WO 2017092796, as discussed above, rather suggested that naringenin would not work with other sweet flavouring substances.

[0049] (B) Hesperetin

[0050] Hesperetin is represented by chemical formula (II) below:

[0051] (II).

[0052] Hesperetin is a known compound belonging to the class of flavanones and is widely available on the market. Hesperetin as well its 7-O-glycoside, hesperidin, are a naturally occurring products in citric fruits and thus natural flavours. Hesperidin is the main flavonoid in grapefruits, lemons, and sweet oranges, from which it can be obtained by extraction. The thus obtained hesperidin may then be converted into hesperetin by hydrolysis of the flavanone-sugar bond.

[0053] Hesperetin (B) may be employed as racemic mixture, as a pure enantiomer, any mixture of the enantiomers, any of its salts, and any mixture thereof.

[0054] As described in WO 2007014879, hesperetin acts as sweet flavouring substance when used in high amounts of about 100 ppm or more. However, those high amounts not only are perceived as sweet, also side or off notes can be easily detected, mainly in form of flavonoid off notes. Yet, those high amounts have been described as being required for achieving sugar reduction and sweetness enhancement. Besides the cited prior art, it has been found that it requires 160 ppm of hesperetin (95% pure) to obtain a solution that is equisweet to a 2% sugar solution and thus obtains a 2% sucrose equivalent. However, those 160 ppm of hesperetin bring along very notable flavonoid off-taste that are not desired. Additionally, this is an amount that is not soluble in aqueous solutions, as has already been pointed out in WO 2007107596. Finally, in terms of costs such an amount makes currently no sense, since there may be more economic alternatives.

[0055] (C) Phloretin

[0056] Phloretin is represented by chemical formula (III) below:

[0057] Phloretin is a dihydrochalcone, a type of natural phenol. Naturally, it can be found in apple tree leaves and the Manchurian apricot. Phloretin can be obtained from apples, apple juice, and cider and used as a natural flavour. Phloretin may also be obtained from phlorizin, which is a glucoside of phloretin found primarily in unripe Malus root bark of apple and other Rosaceae. This compound is also commercially available. The compound of formula (III) may be used, for example, as a sweet flavour substance in products with reduced sugar amount. However, the use of phloretin may be also accompanied by unwanted bitterness, astringency or lack of mouthfulness. Additionally, phloretin in the prior art is used normally in relatively high amounts ranging from 50 to 150 ppm, which may render its use rather costly.

[0058] The sweetness modifiers of the sweetening composition may be used in any weight ratio, provided that the used weight ratio provides a sweetness enhancement. Preferably, the weight ratio is selected in a manner that sweetness enhancement is provided while side or off notes are avoided or at least not detectable. More preferably, the weight ratio is selected in a manner that a synergistic sweetness enhancement is achieved while side or off notes are avoided or at least not detectable. The weight ratio may depend on the context in which the sweetening composition is used, for example which type of sweet-tasting substance is employed, or in which type of food product the sweetening composition is used.

[0059] When the sweetening composition comprises or consists of the sweetness enhancer naringenin (A) and the sweet flavouring substance hesperetin (B), the weight ratio of

[0060] (A):(B) may range from 10:1 to 1 :10, preferably from 8:1 to 1:8, more preferably from 5:1 to 1 :5, more preferably from 4:1 to 1:4, and even more preferably from 3.5:1 to 1 :3.5. In a particular embodiment, the sweetening composition comprises or consists of the sweetness enhancer naringenin (A) and the sweet flavouring substance hesperetin

[0061] (B), the weight ratio of (A):(B) range from 3: 1 to 1:10, preferably from 1 :1 to 1:10, more preferably, 1 :1 to 1:5, more preferably form 1 : 1 to 1: 2. In particular, any weight ratio of (A):(B) from 10:1 , 9:1 , 8:1 , 7:1, 6:1, 5:1 , 4:1, 3.5:1, 3:1 , 2.5:1, 2:1, 1.5:1, 1:1, 1:1.5, 1:2, 1 :2.5, 1 :3, 1 :3.5, 1 :4, 1:5, 1:6, 1:7, 1:8, 1:9, 1 :10, and any combination thereof, may be used.

[0062] Within these ranges, the sweetening composition enhances the sweetness of a food product and of a sweet-tasting substance contained therein. Within these ranges, the sweetening composition allows also reducing or substituting all or part of the amount of a sweet-tasting substance contained in a food product. And within these ranges, a synergistic sweetness enhancement may be observed.

[0063] For example, within these ranges the sweetening composition may add at least 0.5% of sucrose equivalents to a product containing a sweet-tasting substance. Hence, the sweetening composition may be used to reduce or substitute a sweet-tasting substance in a food product by an amount corresponding to at least 0.5% sucrose equivalents. Preferably, the sweetening composition may add at least 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1% or 1.2% or more of sucrose equivalents and allows for the corresponding reduction or substitution of a sweet-tasting substance.

[0064] For example, within these ranges the sweetening composition enhances the sweetness impression of a food product by at least 10% when compared to the same food product without the sweetening composition.

[0065] Preferably, the ranges are selected so that the sweetening composition provides a synergy effect with regard to sweetness intensity.

[0066] When the sweetening composition comprises the sweetness enhancer naringenin (A), the first sweet flavouring substance hesperetin (B), and a second sweet flavouring substance (C), selected from the group consisting of neohesperidin dihydrochalcone alone or in form of a complex, hesperetin dihydrochalcone, naringin dihydrochalcone, phlorizin, trilobatin, phloretin, and a mixture thereof, the weight ratio may depend again on the context in which the sweetening composition is used, as explained above. For example, the weight ratio of (A):(B) may range from 10:1 to 1:10, preferably from 8:1 to 1:8, more preferably from 5:1 to 1:5, more preferably from 4:1 to 1:4, and even more preferably from 3.5:1 to 1:3.5. the weight ratio of (A):(B) may also range from 2: 1 to 1: 5, preferably form 1: 1 to 1: 3.5. In particular, any weight ratio of (A):(B) from 10:1, 9:1, 8:1, 7:1, 6:1, 5:1, 4:1, 3.5:1, 3:1, 2.5:1, 2:1, 1.5:1, 1:1, 1:1.5, 1:2, 1:2.5, 1:3, 1:3.5, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, 1:10, and any combination thereof, may be used.

[0067] The weight ratio of (A):(C) may also range from 10:1 to 1:10, preferably from 8:1 to 1:8, more preferably from 5:1 to 1:5, more preferably from 4:1 to 1:4, and even more preferably from 3.5:1 to 1:3.5. In particular, any weight ratio of(A):(C) from 10:1,9:1, 8:1, 7:1, 6:1, 5:1, 4:1, 3.5:1, 3:1, 2.5:1, 2:1, 1.5:1, 1:1, 1:1.5, 1:2, 1:2.5, 1:3, 1:3.5, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, 1:10, and any combination thereof, may be used.

[0068] The weight ratio of (B):(C) may also range from 10:1 to 1:10, preferably from 8:1 to 1:8, more preferably from 5:1 to 1:5, preferably from 4:1 to 1:4, and even more preferably from 3:1 to 1:3. In particular, any weight ratio of (B):(C) from 10:1, 9:1, 8:1, 7:1, 6:1, 5:1, 4:1, 3.5:1, 3:1, 2.5:1, 2:1, 1.75:1, 1.5:1, 1.3:1, 1:1, 1:1.3, 1:1.5, 1:1.75, 1:2, 1:2.5, 1:3, 1:3.5, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, 1:10, and any combination thereof, may be used. Taking into account that substance (A) is a sweetness enhancer, while substances (B) and (C) are sweet flavouring substances, one may also consider the weight ratio of (A) versus the combined amounts of (B) and (C), meaning that substances (B) and (C) are considered as one single entity. This will be expressed in the following as (B+C).

[0069] Hence, the weight ratio of the sweetness enhancer (A) to the combined sweet flavouring substances (B+C) may range from 10:1 to 1:10, preferably from 8:1 to 1:8, more preferably from 6:1 to 1:6, more preferably from 5:1 to 1:5, and even more preferably from 4.5:1 to 1:4.5. In particular, any weight ratio of(A):(B+C) from 10:1, 9:1, 8:1, 7:1, 6:1, 5:1, 4.5:1, 4:1, 3.5:1, 3:1, 2.5:1, 2:1, 1.5:1, 1:1, 1:1.3, 1:1.5, 1:1.75, 1:2, 1:2.5, 1:3, 1:3.5, 1:4, 1:4.5, 1:5, 1:6, 1:7, 1:8, 1:9, 1:10, and any combination thereof, may be used.

[0070] Within these ranges, the sweetening composition enhances the sweetness of a food product and of a sweet-tasting substance contained therein. Within these ranges, the sweetening composition also allows reducing or substituting all or part of the amount of a sweet-tasting substance contained in a food product. And within these ranges, a synergistic sweetness enhancement may be observed.

[0071] For example, within these ranges the sweetening composition may add at least 0.5% of sucrose equivalents to a product containing a sweet-tasting substance. Hence, the sweetening composition may be used to reduce or substitute a sweet-tasting substance in a food product by an amount corresponding to at least 0.5% sucrose equivalents. Preferably, the sweetening composition may add at least 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1% or 1.2% or more of sucrose equivalents and allows for the corresponding reduction or substitution of a sweet-tasting substance.

[0072] For example, within these ranges the sweetening composition enhances the sweetness impression of a food product by at least 10% when compared to the same food product without the sweetening composition.

[0073] Preferably, the ranges are selected so that the sweetening composition provides a synergy effect with regard to sweetness.

[0074] The sweetening composition may comprise the sweetening enhancer (A), the first sweet flavouring substance (B) and the one or more additional sweet flavouring substance (C), when present, in amounts effective to enhance the sweetness of a sweet-tasting substance. Preferably, while sweetness enhancement is achieved, no side or off notes are present or at least not detectable. Preferably, the amounts are such that the amount of the sweet-tasting substance may be reduced or substituted. Preferably, the amounts are such that the sweetening composition provides a sweetness synergy, allowing hence to use the minimum amounts necessary of (A), (B) and (C), when present, to enhance the sweetness of a sweet-tasting substance. Depending on the application of the sweetening composition, the skilled person may adapt the amounts described below to achieve the best sweetening enhancement while avoiding any side or off notes.

[0075] The sweetening enhancer (A) may be present in amounts ranging from 1 to 150 ppm, preferably from 5 to 100 ppm, more preferably from 5 to 50 ppm, even more preferably from 10 to 50 ppm, and even more preferably from 10 to 40 ppm. For example, any amount of (A) from 10, 11 , 12, 13, 14, 15, 16, 17, 18, 19, 20, 21 , 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39 to 40 ppm, and any combination thereof, may be used. In some instances, the sweetening enhancer (A) may be present in an amount of 50 ppm or less, preferably of 40 ppm or less.

[0076] The first sweet flavouring substance (B) may be present in amounts ranging from 1 to 150 ppm, preferably from 5 to 100 ppm, more preferably from 5 to 75 ppm, even more preferably from 10 to 65 ppm, and even more preferably from 10 to 50 ppm. For example, any amount of (B) from 10, 11 , 12, 13, 14, 15, 16, 17, 18, 19, 20, 21 , 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49 to 50 ppm, and any combination thereof, may be used. In some instances, the first sweet flavouring substance(B) may be present in an amount of 65 ppm or less, preferably of 50 ppm or less.

[0077] The second sweet flavouring substance (C) may be present in amounts ranging from 1 to 150 ppm, preferably from 5 to 100 ppm, more preferably from 5 to 75 ppm, even more preferably from 10 to 65 ppm, and even more preferably from 10 to 50 ppm. For example, any amount of (C) from 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21 , 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49 to 50 ppm, and any combination thereof, may be used. In some instances, the first sweet flavouring substance(B) may be present in an amount of 65 ppm or less, preferably of 50 ppm or less.

[0078] Above amounts of the individual components of the sweetening composition may be combined in any manner provided sweetening enhancement is achieved. Above amounts allow to enhance the sweetness of a sweet-tasting substance, preferably providing a sweetness synergy effect which thus allows working with lower amounts of the respective ingredients of the sweetening composition and thus provide a cost- effective solution for the sweetness enhancement that is not possible with the prior art solutions.

[0079] For example, working within the amounts described above, the sweetening composition may add at least 0.5% of sucrose equivalents to a product containing a sweet-tasting substance. Hence, the sweetening composition may be used to reduce or substitute a sweet-tasting substance in a food product by an amount corresponding to at least 0.5% sucrose equivalents. Preferably, the sweetening composition may add at least 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1% or 1.2% or more of sucrose equivalents and allows for the corresponding reduction or substitution of a sweet-tasting substance. For example, working within the amounts described above the sweetening composition enhances the sweetness impression of a food product by at least 10% when compared to the same food product without the sweetening composition.

[0080] Preferably, the ranges are selected so that the sweetening composition provides a sweetness synergy effect.

[0081] The sweetening composition of the present invention enhances the sweetness of a sweet-tasting substance. Sweetness may here be expressed as “sucrose equivalents” meaning that, for example, an aqueous 2% sugar solution is described as providing 2% sucrose equivalents. Hence, an aqueous 5% sugar solution represents “5% sucrose equivalents” and an aqueous 10% sugar solution “10% sucrose equivalents”. Since different sweet-tasting substances have different sweetening capacity or sweetening power, the term “% sucrose equivalents” allows comparing different sweetener systems and applications because the sweetener to be assessed is used in an amount that corresponds to a specific “% sucrose equivalent”. For example, fructose is sweeter than sucrose and to obtain a 2% sucrose equivalent, only 1.67% of fructose in an aqueous solution are required. The same can be applied to any other sweet-tasting substance. Determining the sucrose equivalent is a standard procedure and is generally carried out by a group of panellists. Hence, when using the sweetening composition together with one or more sweettasting substance, the % sucrose equivalent of this sample (this may be called the “real % sucrose equivalent”) is determined and compared to a theoretical value, which is calculated as the sum of the % sucrose equivalent of the individual substances providing a sweetening effect (this may be called the “theoretical % sucrose equivalent”), such as the sweet-tasting substance or substances and the different sweetness modifiers.

[0082] The sweetening compositions of the present invention may add to the %sucrose equivalent at least an amount of 0.5%, preferably at least 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1% or 1.2% or more of sucrose equivalents. This added % sucrose equivalent represents a sweetness enhancement and allows reducing or substituting the corresponding amount of a sweet-tasting substance or substances in a food product. In many applications, it is desired to achieve a sweetness enhancement of 1.00 to 1.50% sucrose equivalent. The sweetening compositions of the present invention can achieve such an enhancement without presenting any undesired side or off notes. Moreover, such a sweetness enhancement can be achieved using relatively low amounts of sweet flavouring substance or substances due to the combined use with a sweetness enhancer in the form of naringenin.

[0083] Preferably, the sweetening compositions of the present invention show an unexpected sweetness synergy. For example, it was determined that a mixture of 10 ppm naringenin and 10 ppm phloretin in an aqueous 2% sucrose solution achieved a sucrose equivalent of 2.13%. Hence, the sweetening effect, or sweetness addition, of this naringenin / phloretin addition was an 0.13% added sucrose equivalent on the already existing 2% sucrose equivalent. On the other hand, an aqueous 2% sucrose solution to which only 10 ppm of hesperetin was added was determined to have a 2.20% sucrose equivalent, meaning that 10 ppm hesperetin provided an 0.20% added sucrose equivalent or sweetness addition.

[0084] It is expected that naringenin, phloretin and hesperetin together would then increase the sucrose equivalent by 0.33% and, thus, the expected theoretical sucrose equivalent would be 2.33% in the 2% sucrose solution. Surprisingly however, a combination of 10 ppm naringenin, 10 ppm phloretin and 10 ppm hesperetin obtained a sucrose equivalent of 2.63%, which means that 0.63% sweetness addition was observed, which is superior to the expected theoretical 0.33%. This means, the combination of the three resulted surprisingly in an almost doubled sweetness enhancement (0.63% vs. 0.33%) and is clearly more than a mere additive effect as expressed by the expected theoretical increase.

[0085] Such a sweetness synergy allows increasing even more the sweetness enhancement of any product. Such a sweetness synergy also allows using less total amount of the sweetness modifiers while maintaining the sweetness impression. In some instances, such a sweetness synergy allows increasing even more the sweetness enhancement and at the same time using less total amount of sweetness modifiers.

[0086] The use of less sweet taste modifiers, such as substances (A), (B) and (C), while obtaining an even further improved sweetness enhancement represents a more cost- effective solution than those disclosed in the prior art. And the use of less sweet taste modifiers means having less risk of presenting undesired or even unpleasant side or off notes in the finished product or that the finished product even can be provided free of undesired or even unpleasant side or off notes.

[0087] As used herein, the sweetness synergy is calculated according to formula:

[0088] Real sweetness addition Sweetness synergy = - - - — -

[0089] Expected sweetness addition wherein

[0090] “real sweetness addition” means the sweetness addition of the sweetening composition in the tested sample

[0091] “expected sweetness addition" means the expected sweetness addition of the sweetening composition calculated by adding the theoretical sweetness values.

[0092] A more detailed explanation with regard to the formula is provided in the examples below. This formula allows calculating the sweetness synergy independent of the sucrose equivalent of the base solution, which would affect otherwise the results drastically.

[0093] Hence, the sweetening composition of the present invention may provide a sweetness synergy of at least 4.0%, preferably of at least 5.0%, more preferably of at least 7.0%, more preferably of at least 8.0%, even more preferably of at least 10.0%, and even more preferably of at least 20.0%, and even more preferably of at least 30.0%.

[0094] The sweetness enhancement may also be expressed as a percentage of improvement of the sucrose equivalent due to the sweetening composition over the initial sucrose equivalent, i.e. without the presence of the sweetening composition. In the present specification, this is termed as “enhancement of sweet impression”. For example, the sucrose equivalent of an aqueous 2% sucrose solution to which 10 ppm naringenin, 10 ppm phloretin and 10 ppm hesperetin have been added is 2.63%. This means that the value of the sucrose equivalent has been improved by ca. 32% over the initial 2% sucrose solution, that does not contain the sweetening composition.

[0095] Hence, the sweetening composition of the present invention may provide an enhancement of sweet impression of at least 10%, preferably of at least 12%, more preferably of at least 15%, more preferably of at least 25%, even more preferably of at least 30%, and even more preferably of at least 40%, when compared to the same product but without the sweetening composition.

[0096] The skilled person will be aware that the enhancement of sweet impression at low sucrose equivalent values, such as 2% is more pronounced and observable than at high sucrose equivalent values, such as 10%. Hence, in cases where the initial sucrose equivalent, i.e. without the presence of the sweetening composition, is from 2 to 5%, the sweetening composition may provide an enhancement of sweet impression that is at least 30%. And in cases where the initial sucrose equivalent, i.e. without the presence of the sweetening composition, is from more than 5 to 10%, the sweetening composition may provide an enhancement of sweet impression that is at least 10%, preferably at least 12%, more preferably at least 15%.

[0097] The sweetening compositions according to the invention may be used as such or provided together with a carrier. The use of a carrier has the advantage that potential problems of solubility of one or more of the components of the sweetening composition are avoided. The use of a carrier has also the advantage that dosing is facilitated and that the effective amounts of the components of the sweetening composition may be better adjusted to achieve the desired sweetening enhancement and / or reduction or substitution of the sweet-tasting substance. The carrier may be a solid or a liquid material that is regulatory acceptable and may be added to any food product without concerns. Preferably, the carrier material may be selected from the group consisting of water, ethanol, polyglycol, propylene glycol, glycerol, polyethylene glycol, carbohydrate-based material, such as maltodextrin, starch, cellulose and cellulose derivatives, protein-based material, such as whey protein, agar, pectin, carrageenan, alginate, gum Arabic, Acacia gum, Gellan gum, or similar.

[0098] The novel sweetening composition is used in food products to enhance the sweetness thereof. Preferably, the sweetening composition is used in food products to enhance the sweetness of a sweet-tasting substance. The sweetness enhancement may further allow to either substitute or reduce one or more sweet-tasting substances, because the sweetness enhancing effect of the sweetening composition compensates for the reduction or substitution.

[0099] The sweet-tasting substance which sweetness can be enhanced using the sweetening composition may be common saccharide sweeteners, e.g., sucrose, fructose (e.g., D- fructose), glucose (e.g., D-glucose); sweetener compositions comprising natural sugars, such as corn syrup (including high fructose corn syrup) or sweetener concentrates derived from natural fruit and vegetable sources; semisynthetic sugar alcohol sweeteners such as erythritol, isomalt, lactitol, mannitol, sorbitol, xylitol, glycerol, threitol, arabitol, ribitol, and dulcitol; artificial sweeteners such as, aspartame, superaspartame, neotame, advantame, sucralose, saccharin, saccharin-sodium salt, acesulfame-K, cyclamate, sodium cyclamate, and alitame; other sweeteners such as trehalose, melizitose, melibiose, raffinose, palatinose, lactulose, cyclamic acid, tagatose (e.g., D-tagatose), maltose, galactose (e.g., D-galactose), L-rhamnose, D- sorbose, mannose (e.g., D-mannose), lactose, L-arabinose, D-ribose, D- glyceraldehyde, curculin, brazzein, miraculin, thaumatin, monellin, Neohesperidin dihydrochalcone (NHDC) alone or in form of a complex, , maltitol, hydrogenated glucose syrup (HGS), magap, lugduname, sucrononate, sucrooctate, monatin, phyllodulcin, hydrogenated starch hydrolyzate (HSH), stevioside, rebaudioside A, rebaudioside D, rebaudioside M, steviol glycosides 95% (SG95), glucosylate steviol glycosides, luo han guo, carrelame and guanidine-based sweeteners.

[0100] Particularly, the sweet-tasting substance which sweetness can be enhanced using the sweetening composition may be selected from sucrose, fructose (e.g., D-fructose), glucose (e.g., D-glucose), corn syrup including high fructose corn syrup, sweetener concentrates derived from natural fruit and vegetable sources, erythritol, isomalt, lactitol, mannitol, sorbitol, xylitol, glycerol, threitol, arabitol, ribitol, dulcitol, aspartame, superaspartame, neotame, advantame, sucralose, saccharin, saccharin-sodium salt, acesulfame-K, cyclamate, sodium cyclamate, alitame, trehalose, melizitose, melibiose, raffinose, palatinose, lactulose, cyclamic acid, tagatose (e.g., D-tagatose), maltose, galactose (e.g., D-galactose), L-rhamnose, D-sorbose, mannose (e.g., D-mannose), lactose, L-arabinose, D-ribose, D-glyceraldehyde, curculin, brazzein, miraculin, thaumatin, monellin, Neohesperidin dihydrochalcone (NHDC) alone or in form of a complex, maltitol, hydrogenated glucose syrup (HGS), magap, lugduname, sucrononate, sucrooctate, monatin, phyllodulcin, hydrogenated starch hydrolyzate (HSH), stevioside, rebaudioside A, rebaudioside D, rebaudioside M, steviol glycosides 95% (SG95), glucosylate steviol glycosides, luo han guo, carrelame and guanidine- based sweeteners.

[0101] The compositions and methods provided herein may be used in food products. The food products may be selected from the group consisting of beverages, liquid food products, solid food products, gel-type food products, instant powder food products or semi-solid food products. For example, the food products may be selected from the group consisting of instant powder products (e.g. instant cocoa drinks, instant tea drinks, instant coffee drinks, baby food, powdered milk, powdered chocolate drink, powdered cereal drink), baked goods (e.g. bread, dry biscuits, cakes, cookies, pastries, donuts and other baked articles), confectionery (e.g. muesli bar products, chocolates, chocolate bars, other products in bar form, fruit gums, dragees, hard and soft caramels, chewing gum), meat products (e.g. ham, fresh sausage or raw sausage preparations, spiced or marinated fresh or salt meat products), eggs or egg products (dried egg, egg white, egg yolk), cereal products (e.g. breakfast cereals, muesli bars, precooked ready- to-eat rice products), dairy products (e.g. full-fat or reduced-fat or fat-free milk drinks, rice pudding, yoghurt, kefir, cream cheese, soft cheese, hard cheese, dried milk powder, whey, butter, buttermilk, ice cream, partially or completely hydrolysed milk- protein-containing products), soy protein or other soybean fractions (e.g. soy milk and products produced therefrom, drinks containing isolated or enzymatically treated soy protein, drinks containing soy flour, preparations containing soy lecithin, fermented products such as tofu or tempeh or products produced therefrom and a mixture with fruit preparations and optionally flavours), dairy-like preparations (milk-type, yoghurttype, dessert-type, ice cream) from protein rich plant materials (e.g. from seed materials of oat, almond, pea, lupine, lentils, faba beans, chickpea, rice, canola), plant protein-enriched non-dairy drinks, fruit preparations (e.g. jams, sorbets, fruit sauces, fruit fillings), vegetable preparations (e.g. ketchup, sauces, dried vegetables, frozen vegetables, precooked vegetables, boiled-down vegetables), snacks (e.g. baked or fried potato crisps or potato dough products, maize- or groundnut-based extrudates), fat- and oil-based products or emulsions thereof (e.g. mayonnaise, remoulade, dressings, in each case full-fat or reduced-fat), other readymade dishes and soups (e.g. dried soups, instant soups, precooked soups), spices, spice mixtures and in particular seasonings which are used, for example, in the snacks field, or in sweetener preparations. The instant powder products may be intended to be consumed after reconstitution of the product with water, milk and / or a juice, or another aqueous liquid. The beverages may be selected from the group consisting of non-alcoholic drinks (e.g. cocoa, coffee, green tea, black tea, tea drinks enriched with tea extracts, rooibos tea, other herbal teas, fruit-containing soft drinks, isotonic drinks, refreshing drinks, nectars, fruit and vegetable juices, fruit or vegetable juice preparations), plant protein beverages, dairy beverages, carbonated soft drinks, including cola, lemon-lime, root beer, heavy citrus (“dew type”), fruit flavoured and cream sodas; liquid concentrates such as fountain syrups and cordials; coffee-based drinks, coffee substitutes and cereal-based beverages; juice flavoured beverages as well as juice drinks, nectars, concentrates, punches and “ades”; sweetened and flavoured waters, both carbonated and still; sport / energy / health drinks; alcoholic beverages plus alcohol-free and other low-alcohol products including beer and malt beverages, cider, and wines (still, sparkling, fortified wines and wine coolers); other beverages processed with heating (infusions, pasteurization, ultra-high temperature, ohmic heating or commercial aseptic sterilization) and hot-filled packaging; and cold-filled products made through filtration or other preservation techniques. The food products mentioned above preferably comprise the sweetening composition of the present invention. Preferably, the food products mentioned above further comprise one or more of the sweet-tasting substances mentioned above. In particular the food products comprise one or more of the sweet-tasting substances selected from the group consisting of common saccharide sweeteners, sucrose, fructose, glucose, sweetener compositions comprising natural sugars, corn syrup, high fructose corn syrup, semisynthetic sugar alcohol sweeteners, erythritol, isomalt, lactitol, mannitol, sorbitol, xylitol, glycerol, threitol, arabitol, ribitol, dulcitol, miraculin, pentaidin, mabinlin, aspartame, superaspartame, saccharin, saccharin-sodium salt, acesulfame-K, cyclamate, sodium cyclamate, alitame, trehalose, melizitose, melibiose, raffinose, palatinose, lactulose, cyclamic acid, mogroside, monkfruit extract, tagatose, maltose, galactose, L-rhamnose, D-sorbose, maunose, lactose, L-arabinose, D-ribose, D- glyceraldehyde, curculin, brazzein, Neohesperidin dihydrochalcone (NHDC) alone or in form of a complex, neotame, aspartame derivatives, D-tryptophan, D-leucine, D- threonine, glycine, D-asparagine, D-phenylalanine, L-proline, maltitol, hydrogenated glucose syrup (HGS), magap, sucralose, lugduname, sucrononate, sucrooctate, monatin, phyllodulcin, hydrogenated starch hydrolyzate (HSH), dulcoside, stevioside, steviolbioside, rebaudioside A, rebaudioside D, rebaudioside M, steviol glycosides 95% (SG95), other sweet Stevia based glycosides, Io han guo, thaumatin, monellin, carrelame and other guanidine-based sweeteners. Here, and in all other instances of the present invention, the neohesperidin dihydrochalcone in form of a complex is a complex of neohesperedin dihydrochalcone combined with alpha-cyclodextrin, betacyclodextrin or gamma-cyclodextrin.

[0102] It has been found that the use of the sweetening composition according to the invention provides enhanced sweet taste profiles when compared to products using hesperetin alone. Generally, it has been found that the sweetening compositions according to the invention provide enhanced sweet characteristics, such as overall sweetness intensity, onset sweetness, or sucrose-like profile. The sweetening compositions of the present invention also provide less side or off notes, such as lingering sweetness or flavonoid off notes typical to hesperetin, while specific product taste notes, for example the orange notes of an orange soft drink or the almond notes in an almond drink, are fully maintained. More preferably, food products containing the sweetening compositions of the present invention may be free of any undesired side or off notes. Additionally, the mouthfeel is generally enhanced and, thus, contributes to an overall rounded taste profile that matches or substantially matches a corresponding reference product.

[0103] It has also been found that a second sweet flavouring substance, for example phloretin, may help in achieving the rounded overall taste profile and in supressing better some undesired side or off notes. However, in the absence of naringenin, the desired sweetness profile may not be achieved. Although not to be bound by any theory, it is believed that naringenin is important to contribute not only to the overall sweetness intensity, but also enhances the onset sweetness in order to bring the resulting taste profile to a level that may be perceived as sucrose-like profile. Without naringenin, the onset sweetness may be reduced, and it requires more time to note the full sweetness. This may be perceived as a shortcoming in sweetness and, thus, of lower quality.

[0104] Further, herein is provided a method of enhancing the sweetness of a sweet-tasting substance in a food product as defined above, comprising the steps of (i) providing a food product, or a pre-mix of a food product; (ii) adding the sweetening composition as defined above to said food product, or to said pre-mix of a food product; and (iii) obtaining a finished food product comprising the sweetening composition as defined above; wherein said finished food product has an enhanced sweetness when compared to the same food product without the sweetening composition.

[0105] Further, herein is provided a method of reducing or substituting the amount of a sweettasting substance as defined above in a food product as defined above, comprising the steps of (i) providing a food product, or a pre-mix of a food product with a reduced or substituted sweet-tasting substance content; (ii) adding the sweetening composition as defined above to said food product, or to said pre-mix of a food product; and (iii) obtaining a finished food product comprising the sweetening composition as defined above; wherein said finished food product has a similar or substantially the same sweetness as a comparable food product with the full sweet-tasting substance content and without the sweetening composition as defined above.

[0106] In the context of the invention, a pre-mix of a food product may be any precursor of the food product which is still lacking one or more ingredients or might require reconstitution in a liquid or represents a form to which further ingredients, including the sweetening composition of the present invention, may be easily added.

[0107] In the context of the invention, the finished food product is a product that may be ready to be placed on the market, either as such or after a final finishing step, for example sterilization, and / or dosing and placing the product in a corresponding recipient, container or packaging as required by the product.

[0108] Step (ii) of adding the sweetening composition as defined above to said food product, or to said pre-mix of a food product, used in the two methods described above, may be carried out in any manner known to the skilled person and as required by the respective food product that is employed. The sweetening composition may be added as such or it may be provided together with a carrier as described above. The sweetening composition may also form a masterbatch together with one or more of the ingredients of the food product that is then added to the pre-mix of a food product containing the rest of the ingredients.

[0109] Throughout the description and claims the word "comprise" and variations of the word, are not intended to exclude other technical features, additives, components, or steps. Furthermore, the word “comprise” encompasses the case of “consisting of”. Additional objects, advantages and features of the invention will become apparent to those skilled in the art upon examination of the description or may be learned by practice of the invention. The following examples and drawings are provided by way of illustration, and they are not intended to be limiting of the present invention. Reference signs related to drawings and placed in parentheses in a claim, are solely for attempting to increase the intelligibility of the claim and shall not be construed as limiting the scope of the claim. Furthermore, the present invention covers all possible combinations of particular and preferred embodiments described herein.

[0110] Clauses:

[0111] Clause 1 : A sweetening composition comprising a sweetening enhancer and at least one sweet flavouring substance, wherein the sweetening enhancer is naringenin (A) and the sweet flavouring substance is hesperetin (B), and wherein naringenin (A) and hesperetin (B) are present in amounts effective to enhance the sweetness of a sweettasting substance.

[0112] Clause 2: The sweetening composition according to clause 1 , wherein the weight ratio naringenin (A) to hesperetin (B) ranges from 10:1 to 1:10.

[0113] Clause 3:The sweetening composition according to clause 2, comprising one or more additional sweet flavouring substance (C) selected from the group consisting of neohesperidin dihydrochalcone alone or in form of a complex, hesperetin dihydrochalcone, naringin dihydrochalcone, phlorizin, trilobatin, phloretin, and a mixture thereof.

[0114] Clause 4: The sweetening composition according to clause 3, wherein the additional sweet flavouring substance (C) is phloretin.

[0115] Clause 5: The sweetening composition according to clause 4, wherein the weight ratio of naringenin (A) to the combined hesperetin and phloretin (B+C) ranges from 1 :1.75 to 1 :7.

[0116] Clause 6:The sweetening composition according to clause 5, wherein the amount of hesperetin (B) is not more than 65 ppm.

[0117] Clause 7: The sweetening composition according to clauses 4 to 6, wherein naringenin (A), hesperetin (B) and phloretin (C) are present in effective amounts to provide a synergistic sweetness enhancement, preferably a synergistic sweetness enhancement of at least 5%. Clause 8: The sweetening composition according to clauses 4 to 6, wherein naringenin (A), hesperetin (B) and phloretin (C) are present in effective amounts to provide an increase of sucrose equivalents of at least 0.5%.

[0118] Clause 9: Use of naringenin (A) and hesperetin (B) to enhance the sweetness of a sweet-tasting substance, wherein a) the naringenin (A) and the hesperetin (B) are in form of a sweetening composition according to any of the clauses 1 to 8; or b) the naringenin (A) is in form of a sweetening composition, wherein the composition comprises an effective amount of naringenin to enhance the sweetness of a sweet-tasting substance; and the hesperetin (B) is in form of a sweetening composition, wherein the composition comprises an effective amount of hesperetin to enhance the sweetness of a sweet-tasting substance.

[0119] Clause 10: Use of clause 9, wherein naringenin (A) and hesperetin (B) are used together with one or more additional sweet flavouring substance (C) selected from the group consisting of neohesperidin dihydrochalcone alone or in form of a complex, hesperetin dihydrochalcone, naringin dihydrochalcone, phlorizin, trilobatin, phloretin, and a mixture thereof.

[0120] Clause 11: Use of clause 10, wherein naringenin (A) and hesperetin (B) are used together with phloretin (C).

[0121] Clause 12: Use of clauses 9 to 11 , wherein the sweet-tasting substance is selected from the group consisting of common saccharide sweeteners, sucrose, fructose, glucose, sweetener compositions comprising natural sugars, corn syrup, high fructose corn syrup, semisynthetic sugar alcohol sweeteners, erythritol, isomalt, lactitol, mannitol, sorbitol, xylitol, glycerol, threitol, arabitol, ribitol, dulcitol, miraculin, pentaidin, mabinlin, aspartame, superaspartame, saccharin, saccharin-sodium salt, acesulfame- K, cyclamate, sodium cyclamate, alitame, trehalose, melizitose, melibiose, raffinose, palatinose, lactulose, cyclamic acid, mogroside, monkfruit extract, tagatose, maltose, galactose, L-rhamnose, D-sorbose, maunose, lactose, L-arabinose, D-ribose, D- glyceraldehyde, curculin, brazzein, Neohesperidin dihydrochalcone (NHDC), neotame, aspartame derivatives, D-tryptophan, D-leucine, D-threonine, glycine, D-asparagine, D- phenylalanine, L-proline, maltitol, hydrogenated glucose syrup (HGS), magap, sucralose, lugduname, sucrononate, sucrooctate, monatin, phyllodulcin, hydrogenated starch hydrolyzate (HSH), dulcoside, stevioside, steviolbioside, rebaudioside A, rebaudioside D, rebaudioside M, steviol glycosides 95% (SG95), and other sweet Stevia based glycosides, Io han guo, thaumatin, monellin, carrelame and other guanidine-based sweeteners. Clause 13: A method of enhancing the sweetness of a sweet-tasting substance in a food product, comprising the steps of (i) providing a food product, or a pre-mix of a food product; (ii) adding the sweetening composition according to any of clauses 1 8 to said food product, or to said pre-mix of a food product; and (iii) obtaining a finished food product comprising the sweetening composition according to any of clauses 1 to 8; wherein said finished food product has an enhanced sweetness when compared to the same food product without the sweetening composition according to any of clauses 1 to 8.

[0122] Clause 14: A food product comprising the sweetening composition of any of clause 1 to 8.

[0123] Clause 15: The food product according to clause 14, wherein the food product is selected from the group consisting of beverages, liquid food products, solid food products, gel-type food products, instant powder food products or semi-solid food products.

[0124] Examples

[0125] In the following examples, the sweetness, represented by % sucrose equivalent, was determined by a group of experts (panellists) rating the sweetness of the respective samples against a series of reference sugar solutions from 2 to 12% sugar with different sugar concentrations.

[0126] The sweetness synergy was determined by the formula:

[0127] Real sweetness addition Sweetness synergy = - - - — -

[0128] Expected sweetness addition wherein

[0129] “real sweetness addition” means the sweetness addition of the sweetening composition in the tested sample

[0130] “expected sweetness addition" means the expected sweetness addition of the sweetening composition calculated by adding the theoretical sweetness values.

[0131] As an example, the addition of 100 ppm of hesperetin to an aqueous 2% sugar solution provides a sweetness addition of 2% sucrose equivalent (reference example 5 in table 1 below), yielding a solution having 4% sucrose equivalent. On the other hand, when 10 ppm of naringenin are used no effect of sweetness addition is observed and the sweetness was determined to be 2% sucrose equivalent, (reference example 6 in table 1 below). Hence, it would be expected that the combined use of 10 ppm naringenin and 100 ppm hesperetin would result only in a sweetness addition of 2% sucrose equivalent. However, as example 3 in table 2 below shows, the detected sucrose iequivalent is 4.10%, meaning that the sweetness addition is 2.10% and not the expected 2%. Hence, 10 ppm of naringenin combined with 100 ppm of hesperetin results in a real sweetness addition (or enhancement) which is increased by 5% with respect to the expected sweetness addition (or enhancement). This 5% improvement over the expected sweetness addition is the sweetness synergy used herein.

[0132] The enhancement of sweet impression expressed in % means the enhancement of the real sweetness impression of the tested sample versus the sweetness impression of the reference sweetener solution without the sweetening composition.

[0133] The different ingredients in the following examples may be added as such to the aqueous sugar solution or, for better dosing and / or better solubility, prepared in a liquid carrier solution and then added to the sugar solution, wherein the carrier may be ethanol, propylene glycol or a mixture thereof.

[0134] 1. Reference Examples

[0135] In a first series of tests, sweetness of several reference samples was tested. In all cases, an aqueous 2% sucrose solution was prepared as the base solution to which then different sweetness modifiers in different amounts were added. Then, the % sucrose equivalent of the resulting solution of sucrose with sweetness modifiers was determined and the contribution of the sweetness modifiers over the 2% sucrose was calculated. This contribution is shown below in table 1 as added sucrose equivalent.

[0136] Table 1: Sweetness determination - Reference examples

[0137] 2. Sweetness enhancement of 2% sucrose equivalent solutions

[0138] All examples were prepared starting from an aqueous 2% sucrose solution as described above, and then the respective sweetness modifiers in the respective amounts were added. In examples 16 to 21 , sucrose was substituted by other sweettasting substances in amounts required to obtain a 2% sucrose equivalent to be comparable to the 2% sucrose solution of the other examples. The amount of the other sweet-tasting substance necessary to reach 2% sucrose equivalent was calculated and is depicted below table 2. The sucrose equivalent in table 2 is the real sweetness intensity determined by the group of experts, whereas the theoretical sucrose equivalent is the expected sweetness intensity calculated according to the determined added sucrose equivalent shown in table 1 above. Table 2: Sweetness determination of 2% sucrose equivalent solutions

[0139] 1- These sweet-tasting substances show a higher sweetness than sucrose and where thus used in concentrations sufficient to reach a 2% sucrose equivalent Fructose: 1 .67 wt%

[0140] Monkfruit extract: 0.005 wt% Rebaudioside M: 0.005 wt%

[0141] Acesulfame-K: 0.007 wt%

[0142] Sucralose: 0.003 wt%

[0143] SG95 (stevia glycoside extract 95%; also known as steviol glycosides 95%): 0.007 wt% In table 3 below, the real sweetness addition, the expected sweetness addition, the resulting sweetness synergy and the enhancement of sweet impression, calculated as described above, of the examples of table 2 is illustrated.

[0144] Table 3: Results of sweetness enhancement of the examples of table 2

[0145] 3. Sweetness enhancement at > 2% sucrose equivalent solutions

[0146] Several examples of table 2 were repeated, but at higher % sucrose equivalent.

[0147] Example 22 is based on an aqueous 5% sucrose solution being thus 5% sucrose equivalent, while example 23 is based on an aqueous 10% sucrose solution, thus being 10% sucrose equivalent.

[0148] Examples 24 to 29 represent repetitions of examples 16 to 21 of table 2 above, but with 10% sucrose equivalent. In the case of example 24 and fructose as sweetener, the respective amount was calculated to reach 10% sucrose equivalent. In examples 25 to 29, a market typical amount of the respective sweetener was used, which in none of the cases was sufficient to reach 10% sucrose equivalent. Hence, it was necessary to add sucrose in such an amount to reach the 10% sucrose equivalent. These details are depicted below table 4.

[0149] The sucrose equivalent in table 4 is the real sweetness intensity determined by the group of experts, whereas the theoretical sucrose equivalent is the expected sweetness intensity calculated according to the determined added sucrose equivalent shown in table 1 above.

[0150] Table 4: Sweetness determination of > 2% sucrose equivalent solutions

[0151] 2- 5% sucrose

[0152] 3- 10% sucrose

[0153] 4- These sweet-tasting substances show a higher sweetness than sucrose and to reach 10% sucrose equivalents their respective market typical amounts were used and then topped up with the necessary amount of sucrose to reach said 10% sucrose equivalent

[0154] Fructose: 7.14 wt% (no sucrose necessary to reach 10% sucrose equivalent) Monkfruit extract: 100 ppm + 6.85 °brix sucrose Rebaudioside M: 150 ppm + 5 °brix sucrose Acesulfame-K: 300 ppm + 4 °brix sucrose Sucralose: 150 ppm + 2.75 °brix sucrose

[0155] SG95 (steviol glycoside extract 95%; also known as steviol glycosides 95%): 150 ppm + 6 °brix sucrose

[0156] In table 5 below, the real sweetness addition, the expected sweetness addition, the resulting sweetness synergy and the enhancement of sweet impression, calculated as described above, of the examples of table 4 is illustrated.

[0157] Table 5: Results of sweetness enhancement of the examples of table 4

[0158] 4. Taste profile Individual taste characteristics for hesperetin as sole sweet flavouring substance were determined and then compared with an example according to the invention.

[0159] Table 6: examples used for taste profile a) In a first test, an aqueous 5% sugar solution was used as the base matrix. To this base matrix, 55 ppm of hesperetin were added and the following taste characteristics were determined: Overall sweetness intensity, onset sweetness, lingering sweetness, sucrose-like profile, flavonoid off-flavours, and mouthfeel. This test was then repeated, but using a sweetening composition comprising 10 ppm naringenin, 35 ppm hesperetin, and 10 ppm phloretin. The results are shown in Fig. 1.

[0160] As may be observed in Fig. 1 , example 30 enhances single sweetness characteristics like onset sweetness or sucrose-like profile, while also improving the mouthfeel and at the same time showing less side and off notes (flavonoid off flavours or lingering sweetness) than reference example 14. b) In a second test, an Orange soft drink base at 8.5% sucrose equivalent was used instead of an aqueous solution. The Orange soft drinks of table 6 are prepared as follows: 4.4g of citric acid, 1.5g of orange emulsion, 0.4g of potassium sorbate, and 0.3g of sodium benzoate are mixed and then topped up with water until 200 mL to give an orange syrup. Then, 20 mL of the resulting orange syrup are mixed with 17g of sucrose and either 55 ppm of hesperetin (reference example 18) or 10 ppm of naringenin, 10 ppm of phloretin and 35 ppm of hesperetin (example 31) and then topped up with water until 200 mL as under a). The following taste characteristics were determined: Overall sweetness intensity, onset sweetness, lingering sweetness, sucrose-like profile, flavonoid off-flavours, and mouthfeel. Additionally, acidity and Orange notes were determined. The results are shown in Fig. 2.

[0161] As may be observed in Fig. 2, example 31 enhances single sweetness characteristics like sucrose-like profile, while maintaining overall sweetness intensity or onset sweetness. It further improves the mouthfeel, maintains the acidity and Orange notes of the Orange soft drink base and at the same time has less side and off notes (flavonoid off flavours or lingering sweetness) than reference example 15. 5. Examples

[0162] In the following examples, the sweetness, represented by % sucrose equivalent, was determined by a group of experts (panellists) rating the sweetness of the respective samples against a series of reference sugar solutions from 2 to 4% sugar with different sugar concentrations.

[0163] The sweetness synergy was determined by the formula:

[0164] Real sweetness addition Sweetness synergy = - - - — -

[0165] Expected sweetness addition wherein

[0166] “real sweetness addition” means the sweetness addition of the sweetening composition in the tested sample

[0167] “expected sweetness addition" means the expected sweetness addition of the sweetening composition calculated by adding the theoretical sweetness values.

[0168] The enhancement of sweet impression expressed in % means the enhancement of the real sweetness impression of the tested sample versus the sweetness impression of the reference sweetener solution without the sweetening composition.

[0169] The different ingredients in the following examples may be added as such to the aqueous sugar solution or, for better dosing and / or better solubility, prepared in a liquid carrier solution and then added to the sugar solution, wherein the carrier may be ethanol, propylene glycol or a mixture thereof.

[0170] 6. Reference Examples

[0171] In a first series of tests, sweetness of several reference samples was tested. In all cases, an aqueous 2% sucrose solution was prepared as the base solution to which then different sweetness modifiers in different amounts were added. Then, the % sucrose equivalent of the resulting solution of sucrose with sweetness modifiers was determined and the contribution of the sweetness modifiers over the 2% sucrose was calculated. This contribution is shown below in table 7 as added sucrose equivalent.

[0172] Table 7: Sweetness determination - Reference examples

[0173] 7. Sweetness enhancement of 2% sucrose equivalent solutions

[0174] All examples were prepared starting from an aqueous 2% sucrose solution as described above, and then the respective sweetness modifiers in the respective amounts were added.

[0175] The sucrose equivalent in table 8 is the real sweetness intensity determined by the group of experts, whereas the theoretical sucrose equivalent is the expected sweetness intensity calculated according to the determined added sucrose equivalent shown in table 7 above.

[0176] Table 8: Sweetness determination of 2% sucrose equivalent solutions

[0177] In table 9 below, the real sweetness addition, the expected sweetness addition, the resulting sweetness synergy and the enhancement of sweet impression, calculated as described above, of the examples of table 8 is illustrated.

[0178] Table 9: Results of sweetness enhancement of the examples of table 8

Claims

CLAIMS1. A sweetening composition comprising a sweetening enhancer and at least one sweet flavouring substance, wherein the sweetening enhancer is naringenin (A) and the sweet flavouring substance is hesperetin (B), and wherein naringenin (A) and hesperetin (B) are present in amounts effective to enhance the sweetness of a sweet-tasting substance, the weight ratio of naringenin (a) to hesperetin (B) ranges from 3:1 to 1:10; the sweet-tasting substance is selected from the group consisting of common saccharide sweeteners, sucrose, fructose, glucose sweetener compositions comprising natural sugars, corn syrup, high fructose corn syrup, or sweetener concentrates derived from natural fruit and vegetable sources; semisynthetic sugar alcohol sweeteners, erythritol, isomalt, lactitol, mannitol, sorbitol, xylitol, glycerol, threitol, arabitol, ribitol, and dulcitol; artificial sweeteners, aspartame, superaspartame, neotame, advantame, sucralose, saccharin, saccharin-sodium salt, acesulfame-K, cyclamate, sodium cyclamate, and alitame; other sweeteners selected from trehalose, melizitose, melibiose, raffinose, palatinose, lactulose, cyclamic acid, tagatose, maltose, galactose, L-rhamnose, D-sorbose, mannose, lactose, L-arabinose, D-ribose, D-glyceraldehyde, curculin, brazzein, miraculin, thaumatin, monellin, Neohesperidin dihydrochalcone (NHDC) alone or in form of a complex, maltitol, hydrogenated glucose syrup (HGS), magap, lugduname, sucrononate, sucrooctate, monatin, phyllodulcin, hydrogenated starch hydrolyzate (HSH), stevioside, rebaudioside A, rebaudioside D, rebaudioside M, steviol glycosides 95% (SG95), glucosylate steviol glycosides, Luo han guo, carrelame, and guanidine-based sweeteners.

2. The sweetening composition according to claim 1 , wherein the weight ratio naringenin (A) to hesperetin (B) ranges from 1 :1 to 1:10.

3. The sweetening composition according to claim 2, comprising one or more additional sweet flavouring substance (C) selected from the group consisting of neohesperidin dihydrochalcone alone or in form of a complex combined with alpha-cyclodextrin, beta-cyclodextrin, or gamma-cyclodextrin, hesperetin dihydrochalcone, naringin dihydrochalcone, phlorizin, trilobatin, phloretin, and a mixture thereof.

4. The sweetening composition according to claim 3, wherein the additional sweet flavouring substance (C) is phloretin.

5. The sweetening composition according to claim 4, wherein the weight ratio of naringenin (A) to the combined hesperetin and phloretin (B+C) ranges from 1 :1 to 1 :7.

6. The sweetening composition according to claim 5, wherein the weight ratio of naringenin (A) to the combined hesperetin and phloretin (B+C) ranges from 1 :1.75 to 1 :7.

7. The sweetening composition according to claim 5, wherein the amount of hesperetin (B) is not more than 65 ppm.

8. The sweetening composition according to any of claims 4 to 6, wherein naringenin (A), hesperetin (B) and phloretin (C) are present in effective amounts to provide a synergistic sweetness enhancement, preferably a synergistic sweetness enhancement of at least 5%.

9. The sweetening composition according to any of claims 4 to 6, wherein naringenin (A), hesperetin (B) and phloretin (C) are present in effective amounts to provide an increase of sucrose equivalents of at least 0.5%.

10. Use of naringenin (A) and hesperetin (B) to enhance the sweetness of a sweettasting substance, wherein a) the naringenin (A) and the hesperetin (B) are in form of a sweetening composition according to any of the claims 1 to 8; or b) the naringenin (A) is in form of a sweetening composition, wherein the composition comprises an effective amount of naringenin to enhance the sweetness of a sweet-tasting substance; and the hesperetin (B) is in form of a sweetening composition, wherein the composition comprises an effective amount of hesperetin to enhance the sweetness of a sweet-tasting substance.

11. Use of claim 10, wherein naringenin (A) and hesperetin (B) are used together with one or more additional sweet flavouring substance (C) selected from the group consisting of neohesperidin dihydrochalcone alone or in form of a complex, hesperetin dihydrochalcone, naringin dihydrochalcone, phlorizin, trilobatin, phloretin, and a mixture thereof.

12. Use of claim 10, wherein naringenin (A) and hesperetin (B) are used together with phloretin (C).

13. A method of enhancing the sweetness of a sweet-tasting substance in a food product, comprising the steps of (i) providing a food product, or a pre-mix of a food product; (ii) adding the sweetening composition according to any of claims 1 to 9 to said food product, or to said pre-mix of a food product; and (iii) obtaining a finished food product comprising the sweetening composition according to any of claims 1 to 9; wherein said finished food product has an enhanced sweetness when compared to the same food product without the sweetening composition according to any of claims 1 to 9.

14. A food product comprising the sweetening composition of any of claims 1 to 9.

15. The food product according to claim 14, wherein the food product is selected from the group consisting of beverages, liquid food products, solid food products, gel-type food products, instant powder food products or semi-solid food products.

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