Sweetener compositions

Abstract

A sweetener composition comprising an intense sweetener and an additive. The additive is selected from one or more of: a polyoxyethylene sorbitan fatty acid ester; a polyethylene glycol fatty acid ester; or a polyglycerol fatty acid ester. The intense sweetener and the additive are present in the sweetener composition in a weight ration of from 200:1 to 10:1. A method of preparing said sweetener composition, a food product comprising the sweetener composition and a method of manufacturing a food or beverage product comprising the sweetener composition are also disclosed.

Description

[0001] Sweetener Compositions

[0002] Field

[0003] The present invention relates to a sweetener composition comprising an intense sweetener and an additive. In particular, the present invention relates to such compositions which can be conveniently formulated into food or beverage products to provide sweetness to said products without consumers experiencing the off flavours of such intense sweeteners. A method of preparing said sweetener composition, a food product comprising the sweetener composition and a method of manufacturing a food or beverage product comprising the sweetener composition are also provided.

[0004] Background

[0005] Consumers and public health bodies are becoming increasingly concerned about the sugar content of food and drink and in particular are concerned about the sugar content of soft drinks. Sweet-tasting beverages, such as soft drinks, are generally considered to be relatively high sugar and high calorie products. A typical commercially available soft drink will normally comprise water, sugar and a natural or artificial flavouring, and such drinks are often carbonated.

[0006] The increased consumption of high sugar content food and drink over recent years has been linked to health problems in many countries. For example, an over consumption of such products may cause obesity, may increase the risk of diabetes and other metabolic diseases and may promote the development of dental caries.

[0007] Considering the drawbacks associated with high sugar foods and beverages, it would be desirable to provide food and beverage products having a reduced sugar content. Food and beverages comprising less sugar and / or fewer calories, which may be termed 'light', “diet” and / or 'sugar-free' products, are therefore growing in popularity. Reduced-sugar or sugar-free food and beverages may of course be particularly beneficial to consumers who suffer from diabetes.

[0008] However, “natural” sugar (such as sucrose) is a key component in many food and beverage products and provides the familiar and appealing sweetness that consumers expect from such products. Reduced sugar or sugar-free food and beverage products (for example those known as “diet” beverages) usually include intense sweeteners such as aspartame to provide the level of sweetness which consumers expect from sweet-tasting products. These intense sweeteners provide a high level of sweetness at low concentration compared to sucrose and usually provide very few or no calories to the food or beverage and therefore to the consumer. Therefore the use of intense sweeteners may address the problems associated with high levels of sugar (sucrose) in food and beverages. However, many consumers believe that such intense sweeteners introduce other flavours into food and beverages in addition to sweetness. This may be a particular issue in beverages such asacidulated carbonated beverages. These flavours are generally undesirable and may be termed “off flavours”. These off flavours limit the popularity of products comprising intense sweeteners, such as “diet" beverages, among consumers who prefer the taste of the original full-sugar versions of said products. Therefore the potential for such products to benefit the health of consumers may be limited by the taste of such food and beverage products containing intense sweeteners.

[0009] It would therefore be beneficial if reduced sugar or sugar-free food and beverage products could be provided which do not have these off flavours due to the presence of intense sweeteners. It would also be beneficial if the flavour perception of such food and beverage products generally could be improved, particularly carbonated beverages.

[0010] Summary of the Invention

[0011] It is one aim of the present invention, amongst others, to provide a sweetener composition for use in food and beverage products that addresses at least one disadvantage of the prior art, whether identified here or elsewhere, or to provide an alternative to existing beverages. For instance, it may be an aim of the present invention to provide a sweetener composition in a form which is economical and convenient to incorporate into food and beverage products during manufacture of said products.

[0012] According to aspects of the present invention, there is provided a sweetener composition, food product, methods and uses as set forth in the appended claims. Other features of the invention will be apparent from the dependent claims, and from the description which follows.

[0013] Sweetener composition

[0014] According to a first aspect of the present invention, there is provided a sweetener composition comprising an intense sweetener and an additive, wherein the additive is selected from one or more of:

[0015] a polyoxyethylene sorbitan fatty acid ester;

[0016] a polyethylene glycol fatty acid ester; or

[0017] a polyglycerol fatty acid ester;

[0018] wherein the intense sweetener and the additive are present in the sweetener composition in a weight ratio of the intense sweetener to the additive of from 200:1 to 10:1.

[0019] The present inventors have surprisingly found that providing such additives together with an intense sweetener in the sweetener composition of this first aspect provides significant benefits to the manufacturers and consumers of food and beverage products comprising such intense sweeteners.Firstly, the additives defined herein are believed to provide an improvement in the flavour of a food or beverage product comprising an intense sweetener, as perceived by a consumer of such a product in comparison to an otherwise identical food or beverage product which does not contain such an additive. It is believed that this improvement in flavour is achieved by masking or removing certain off flavours found in the food or beverage, which may be introduced by the use of the intense sweetener.

[0020] Secondly, providing the intense sweetener and additive together in one composition may provide a food and beverage manufacturer with a convenient and efficient way of incorporating both of these beneficial components into a food or beverage product by simplifying the manufacturing process, due to requiring only one addition to a food or beverage product to include both components.

[0021] Thirdly, the additives specified herein may be waxy solids or oils and typically have poor solubility in water. This presents challenges for the formulation of such powders or concentrates and their incorporation into food and beverage products during manufacture of said products. For example, polysorbate 65 is only soluble at less than 1 wt% in water (when heated) and the use of such a dilute solution of polysorbate 65 in a food product may add an excessive and undesirable amount of water to the food product. Using the proportions and methods defined herein, the inventors have surprisingly found that the sweetener composition of the present invention can be provided in a form which is convenient and efficient to manufacture, store, transport and ultimately incorporate into food and beverage products, for example as a free-flowing powder or a liquid concentrate.

[0022] These improvements may lead to an increase in consumer acceptance of the reduced sugar or sugar-free food and beverages products discussed above which may in turn lead to the health benefits in consumers of said products, due to a decrease in their consumption of sugar. The sweetener composition of the present invention may therefore contribute to improvements in public health by improving the manufacture and consumer-perceived flavour of such reduced sugar or sugar-free food and beverage products.

[0023] Regarding the improvement in flavour referred to above, this effect of the additives defined herein was disclosed in relation to beverages in PCT application WO 2024 / 079479 A1 , which is incorporated herein by reference.

[0024] The sweetener composition of this first aspect comprises an intense sweetener and an additive, as defined herein. The sweetener composition therefore comprises at least one intense sweetener and at least one additive, selected from the additives defined herein. The sweetener composition may comprise only one intense sweetener and may contain only one of said additives. The sweetener composition may comprise more than one intense sweetener. The sweetener composition may comprise more than one of said additives.Intense sweeteners

[0025] The sweetener composition comprises at least one intense sweetener. An intense sweetener is known in the art as an ingredient which provides a much higher sweet taste perception than sugar (i.e. sucrose). Therefore intense sweeteners are used in much lower amounts in food and beverages than bulk sweeteners such as sucrose to provide a similar sweetness.

[0026] The intense sweetener may be selected from one or more of neotame, aspartame, acesulfame K, sucralose, saccharin and stevia. The intense sweetener may be selected from one or more of aspartame, acesulfame K, sucralose, saccharin and stevia. The intense sweetener may be selected from aspartame, acesulfame K, sucralose and stevia. The intense sweetener may be selected from aspartame, acesulfame K and stevia.

[0027] In some embodiments, the intense sweetener is aspartame.

[0028] In some embodiments, the intense sweetener is stevia.

[0029] In some embodiments, the intense sweetener comprises aspartame and acesulfame K. Suitably the intense sweetener is a mixture of aspartame and acesulfame K. Suitably the ratio by weight of aspartame and acesulfame K in said mixture (intense sweetener) is from 5:1 to 1 :5, suitably from 3:1 to 1 :3, from 2:1 to 1 :2 or from 1.5:1 to 1 :1.5. Suitably the aspartame and acesulfame K are present in approximately equal proportions, by weight, suitably in equal proportions.

[0030] Stevia is known as a sweet-tasting sugar substitute and has approximately 50 to 300 times the sweetness of sugar (sucrose). Humans cannot metabolise the components of stevia and so stevia is considered to provide zero calories when consumed by humans. The sweet taste of stevia is considered to have a slower onset and longer duration than that of sugar. Stevia and / or its components may have an aftertaste that consumers describe as licorice-like or bitter.

[0031] Stevia is extracted from the leaves of the plant Stevia rebaudiana and may be provided as a mixture of compounds. The main active (i.e. sweet-tasting) compounds found in stevia are steviol glycosides, for example steviosides and rebaudiosides. These compounds may be isolated from stevia, or otherwise obtained in pure form, and used individually in food and beverage applications. Such examples of individual stevia compounds include rebaudioside M (which may be known as Reb M or stevia Reb M), rebaudioside A (which may be known as Reb A or stevia Reb A), rebaudioside B (which may be known as Reb B or stevia Reb B), rebaudioside C (which may be known as Reb C or stevia Reb C) and rebaudioside D (which may be known as Reb D or stevia Reb D).

[0032] The term “stevia” or “a stevia” as used herein is intended to encompass such an extract from the leaves of the plant Stevia rebaudiana comprising the mixture of compounds discussed above and also to encompass the individual steviol glycoside compounds discussed above when used alone.In some embodiments of the sweetener composition of this first aspect, the intense sweetener may be a steviol glycoside or mixture of steviol glycosides. The intense sweetener may be selected from one or more of stevioside, rebaudioside M, rebaudioside A, rebaudioside B, rebaudioside C or rebaudioside D. For example the intense sweetener may be rebaudioside M, rebaudioside A or a mixture thereof.

[0033] In some embodiments, the intense sweetener is rebaudioside M.

[0034] In some embodiments, the intense sweetener is rebaudioside A.

[0035] In some embodiments, the intense sweetener is rebaudioside D.

[0036] The additive

[0037] The sweetener composition of this first aspect comprises at least one additive selected from one or more of:

[0038] a polyoxyethylene sorbitan fatty acid ester;

[0039] a polyethylene glycol fatty acid ester; or

[0040] a polyglycerol fatty acid ester.

[0041] Preferably the additive is selected from a polyoxyethylene sorbitan fatty acid ester or a polyglycerol fatty acid ester as described herein.

[0042] In some preferred embodiments, the additive is a polyoxyethylene sorbitan fatty acid ester.

[0043] Suitably the additive has a HLB in the range 7-16, preferably 7-14, more preferably 7-13. In some embodiments, the additive has a HLB in the range 8-12 or 8-10. In some embodiments, the additive has a HLB in the range 9-13 or 9-12, suitably a HLB in the range 10 to 11.5.

[0044] The desired HLB value may be that of a single additive or may be achieved by selection of two or more additives which in combination - calculated as a weighted average taking into account their individual HLB values and their amounts in the blend - achieve the desired HLB value, within the preferred range 7-16. Therefore, a weighted average for additives A1, A2, A3can be calculated using the equation:

[0045] (mass of A1x HLB of A1) + (mass of A2x HLB of A2) + (mass of A3x HLB of A3) +

[0046] mass of A1+ mass of A2+ mass of A3+ >

[0047] The HLB of the additives may be measured or calculated using standard methods known in the art.Polyoxyethylene sorbitan fatty acid esters

[0048] In some embodiments, the additive is a polyoxyethylene sorbitan fatty acid ester. The polyoxyethylene sorbitan fatty acid ester suitably has the structure (I):

[0049] "

[0050] ><

[0051]

[0052] wherein w + x + y + z is from 4 to 30; and

[0053] wherein at least one R group is a C6-C33 fatty acid residue and each remaining R group is selected from H or a C6-C33 fatty acid residue.

[0054] Suitably the R groups which are fatty acid residues are C10-C22 fatty acid residues. Suitably the R groups which are fatty acid residues are selected from laurate, palmitate, stearate and oleate. Suitably from 1 to 3 of the R groups are such fatty acid residues.

[0055] In such embodiments, the additive may be selected from one or more of the following:

[0056] polyoxyethylene-(20)-sorbitan tristearate (common name Polysorbate 65) - HLB value 10.5-11.0; polyoxyethylene-(20)-sorbitan trioleate (common name Polysorbate 85) - HLB value 11.0; polyoxyethylene-(4)-sorbitan monolaurate (common name Polysorbate 21) - HLB value 13.3; polyoxyethylene-(20)-sorbitan monostearate (common name Polysorbate 60) - HLB value 14.9; polyoxyethylene-(4)-sorbitan monostearate (common name Polysorbate 61) - HLB value 9.6; polyoxyethylene-(20)-sorbitan monooleate (common name Polysorbate 80) - HLB value 15.0; polyoxyethylene-(5)-sorbitan monooleate (common name Polysorbate 81) - HLB value 10.0.

[0057] HLB number is defined in terms of the widely used method of Griffin. In accordance with this method the molecular weight of the ethylene oxide part of the respective compound is calculated. For example if there are 20 moles of ethylene oxide the molecular weight of that component is 880 (20 x 44). To this number is added the molecular weight of the fatty acid residue (e.g. monooleate, dilaurate etc.), this essentially gives an overall molecular weight. The molecular weight of the ethylene oxide part is expressed as a percentage of the overall molecular weight, and the resultingpercentage value is divided by 5, to yield the HLB value (thus, if the ethylene oxide represents 55% of the total compound weight, the HLB value of the respective compound is 11).

[0058] In some preferred embodiments, the additive is polyoxyethylene-(20)-sorbitan tristearate (Polysorbate 65) or polyoxyethylene-(20)-sorbitan trioleate (Polysorbate 85) or a mixture thereof. Preferably the additive is polyoxyethylene-(20)-sorbitan tristearate (Polysorbate 65). In some embodiments, the additive is polyoxyethylene-(20)-sorbitan trioleate (Polysorbate 85).

[0059] Polyethylene glycol fatty acid esters

[0060] In some embodiments, the additive is a polyethylene glycol fatty acid ester. The polyethylene glycol fatty acid ester is suitably a reaction product of a polyethylene glycol with a fatty acid. Suitable polyethylene glycol fatty acid esters comprise from 1 to 4 fatty acid residues and from 1 to 20 ethylene glycol units, suitably from 1 to 3 fatty acid residues and from 1 to 14 ethylene glycol units. Suitably the fatty acid residues are C6-C33 fatty acid residues or C10-C22 fatty acid residues. Suitably the polyethylene glycol fatty acid ester comprises one or two such fatty acid residues. Suitably the fatty acid residues are selected from laurate, palmitate, stearate and oleate.

[0061] Preferably the polyethylene glycol (PEG) part of the polyethylene glycol fatty acid ester is a low molecular PEG moiety, for example a PEG 50 - PEG 2000 moiety, preferably a PEG 100 - PEG 1000 moiety.

[0062] In such embodiments, the polyethylene glycol fatty acid ester additive may be selected from one or more of PEG 200 monooleate, PEG 300 monooleate, PEG 400 dioleate, PEG 200 monolaurate, PEG 300 dilaurate, PEG 400 dilaurate, PEG 200 monostearate, PEG 300 monostearate, PEG 400 distearate, PEG 600 distearate and PEG 600 dioleate. In said compounds the number is used in the art to represent an approximate average molecular weight of the PEG part of the polyethylene glycol fatty acid ester. The skilled person would appreciate that these polyethylene glycol fatty acid esters are necessarily mixtures of similar compounds having different numbers of PEG units which provide the approximate average molecular weight denoted above.

[0063] Preferably the additive (either a polyoxyethylene sorbitan ester or a PEG ester), used in the present invention comprises at least one mole of ethylene oxide per mole of ester; preferably at least 2, preferably at least 3, more preferably at least 4. Preferably it contains up to 36 moles of ethylene oxide per mol of fatty acid ester, preferably up to 24, preferably up to 12, most preferably up to 7. The presence, in the polyoxyethylene sorbitan ester or PEG ester, of other alkylene oxide moieties such as propylene oxide, is not excluded. However, some polyoxyethylene component must be present, and the polyoxyethylene component itself preferably conforms to the molar definitions given above, without reference to any additional alkylene oxide component. Most preferably, however, the polyoxyethylene component contains ethylene oxide units, and no other alkylene oxide units.Preferably the fatty acid residues of the defined compounds are residues of C6-C33 fatty acids, preferably C10-C22 fatty acids. The fatty acids may be saturated (for example lauric, stearic) or unsaturated (for example oleic). Typically the compound may have from one to the saturation number of fatty acid residues (the compound being, for example a monooleate, dioleate, monostearate, distearate, monolaurate or dilaurate; or, in the case of a polyoxyethylene sorbitan ester compound, being a trioleate or tristearate, for example).

[0064] It will be appreciated that many of the parameters expressed above for an additive of the present invention are mean values, given that the additives are distributions of compounds. For example, molecular weight, HLB and number of carbon atoms per molecule or residue may be mean values. This similarly applies to the degree of ethoxylation, given that ethoxylation produces a distribution of compounds with different numbers of ethylene glycol units.

[0065] Polyglycerol fatty acid esters

[0066] In some embodiments, the additive is a polyglycerol fatty acid ester. The polyglycerol fatty acid ester may be an esterification reaction product of a) a triglyceride, or a fatty acid, or a methyl ester of a fatty acid, and b) a polyhydric alcohol which comprises b1) a polyglycerol having at least 3 glycerol units, and b2) glycerol and I or diglycerol.

[0067] Component a) is suitably an oil or a fatty acid of plant origin. Preferably component a) is a naturally occurring oil, or fat, whose structure has not been chemically modified prior to the esterification reaction. In some embodiments, component a) is an oil (being a liquid at ambient temperature of 18°C) of plant origin. In some embodiments, component a) is a fat (i.e. solid, semi-solid or paste at ambient temperature of 18°C) of plant origin. For example, component a) may be the triglyceride palm kernel oil which is a paste with a melting point of approximately 24°C.

[0068] Batches of triglycerides may vary in their average molecular weight and in their distribution of components, but the values stated in this specification define typical situations.

[0069] The triglyceride, or the parent triglyceride of the fatty acid or methyl ester of a fatty acid, may be from a single triglyceride source, for example a single named oil or fat, or from a plurality of triglyceride sources, blended.

[0070] The fatty acid moieties of the triglyceride, or of the fatty acid or of the methyl ester of a fatty acid, each have an R-CO- moiety, where R represents a hydrocarbyl moiety. Preferably there are at least 6 carbon atoms in the R-CO- moiety, preferably at least 8 carbon atoms; preferably at least 10 carbon atoms; most preferably at least 12 carbon atoms. Preferably there are up to 36 carbon atoms in the R-CO- moiety, preferably up to 28 carbon atoms, preferably up to 24 carbon atoms, more preferably up to 20 carbon atoms.Suitable fats or oils for use in the esterification reaction may be selected from one or more of the following: almond oil, babassu oil, borage oil, canola oil, cocoa butter, coconut oil, corn oil (maize oil), cottonseed oil, flaxseed oil, grape seed oil, hazelnut oil, illipe, oat oil, olive oil, palm oil, palm olein, palm kernel oil, peanut oil, rapeseed oil, safflower oil, sesame oil, shea nut, soybean oil, tucum oil, sunflower oil, walnut oil, apricot oil, sweet almond oil, avocado oil, baobab oil, blueberry seed oil, calendula oil, camellia oil, cherry kernel oil, cranberry seed oil, hemp oil, jojoba oil, kukur nut oil, macadamia nut oil, manketti oil, melon seed oil, moringe oil, peach kernel oil, pistachio oil, raspberry seed oil, rice bran oil, rosehip oil, soya oil, wheatgerm oil, yangu oil; and their hydrogenated derivatives. A blend of oils or fats may be employed. Therefore component a) may be selected from these fats and oils.

[0071] Suitably, component a) is selected from palm kernel oil, coconut oil or babassu oil, or a mixture thereof. Suitably, component a) is selected from palm kernel oil or coconut oil, or a mixture thereof. Fatty acids or methyl esters of fatty acids, which may be used in the esterification reaction, may include fatty acids or methyl esters derived from any of the fats or oils described above.

[0072] Fatty acids which may be used in the esterification reaction, or which may be regarded as ‘delivered’ to the esterification reaction by a fat or oil, may be selected from one or more of the following: caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, ricinoleic acid, vaccenic acid, linoleic acid, alpha-linolenic acid (ALA), gamma-linolenic acid (GLA), arachidic acid, gadoleic acid, arachidonic acid (AA), EPA (5,8,11 ,14,17-eicosapentaenoic acid), behenic acid, erucic acid, DHA (4,7,10,13,16,19-docosahexaenoic acid), and lignoceric acid; and methyl esters of such acids. A blend of fatty acids and I or fatty acid methyl esters may be employed.

[0073] Especially preferred acids include caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, linoleic acid, alpha-linolenic acid (ALA) - and gamma-linoleic acid (GLA). Especially preferred methyl esters may be methyl esters of such fatty acids. Oils or fats which yield such fatty acids are preferred oils or fats. Especially preferred oils are flax seed (flax) oil (which can yield alpha-linolenic acid, ALA), borage seed (borage) oil (which can yield gamma-linolenic acid, GLA) and palm kernel oil (which can yield palmitic acid).

[0074] The fatty acid moieties, whether as free acids or methyl esters thereof or as components of a triglyceride, may be saturated or unsaturated. If unsaturated they may suitably have from 1 to 6 double bonds, preferably 1 to 3 double bonds. The fatty acids or methyl esters or parent oils or fats may have been hydrogenated.

[0075] In one embodiment the fatty acid moieties, whether free acids or methyl esters thereof or as a component of a triglyceride, are saturated fatty acid moieties having an average molecular weight of less than 282 g / mol, preferably less than 260 g / mol, preferably less than 240 g / mol.In one embodiment the fatty acid moieties, whether free acids or methyl esters thereof or as a component of a triglyceride, are unsaturated fatty acid moieties having an average molecular weight of less than 320 g / mol, preferably less than 300 g / mol.

[0076] Batches of polyglycerols may vary in their average molecular weight and in their distribution of components but the values stated in this specification define typical situations or typical average values.

[0077] Preferably the polyglycerol component b1) comprises at least 50 %wt of polyglycerol compounds composed of 3 to 6 glycerol units, preferably at least 60 %wt, preferably at least 70 %wt, most preferably at least 85 %wt.

[0078] Preferably, the polyglycerol component b1) comprises polyglycerol-4, polyglycerol-5, polyglycerol-6 or a mixture thereof. Suitably component b1) consists essentially or consists of polyglycerol-4, polyglycerol-5, polyglycerol-6 or a mixture thereof.

[0079] In some embodiments, the polyglycerol component b1) comprises polyglycerol-4. Suitably the polyglycerol component b1) is provided by polyglycerol-4.

[0080] Polyglycerol-4 is a commercially available product sold under that name. Polyglycerol-4 is a distribution of a polyglycerol compounds in which the average molecular weight of the polyglycerol is centred on polyglycerol-4.

[0081] In such embodiments, the polyglycerol component b1) comprises at least 20 %wt of the compound tetraglycerol, preferably at least 25 %wt.

[0082] Triglycerol may also be a significant component, even when the average molecular weight of the polyglycerol is centred on polyglycerol-4. Preferably the polyglycerol component b1) constitutes at least 20 %wt of the compound triglycerol, preferably at least 25 %wt.

[0083] Preferably the compound tetraglycerol is present in the polyglycerol component b1) in a higher amount by weight than the compound pentaglycerol.

[0084] In such embodiments, the compound tetraglycerol may be the single compound present in the largest proportion by weight in the polyglycerol component b1).

[0085] In commercial sources of polyglycerol-4, which may be used in the present invention as a preferred component b1), the proportions by weight of compounds is typically as follows:

[0086] triglycerol, 20-50 %wt

[0087] tetraglycerol, 20-50 %wt

[0088] higher polyglycerols, 15-40 %wt in totalother compounds, not more than 20 %wt, typically less than 12 %wt.

[0089] Higher polyglycerols herein means polyglycerol compounds formed of 5 or more glycerol units. The other compounds may include water and diglycerol. Small amounts of glycerol may sometimes be present.

[0090] In some embodiments, the polyglycerol component b1) comprises polyglycerol-5. Suitably the polyglycerol component b1) is provided by polyglycerol-5.

[0091] In such embodiments, the polyglycerol component b1) comprises at least 20 %wt of the compound pentaglycerol, preferably at least 25 %wt or at least 30 wt%.

[0092] In such embodiments, the compound pentaglycerol is present in the polyglycerol component b1) in a higher amount by weight than the compound tetraglycerol.

[0093] In such embodiments, the compound pentaglycerol may be the single compound present in the largest proportion by weight in the polyglycerol component b1).

[0094] In some embodiments, the polyglycerol component b1) comprises polyglycerol-6. Suitably the polyglycerol component b1) is provided by polyglycerol-6.

[0095] In such embodiments, the polyglycerol component b1) comprises at least 20 %wt of the compound hexaglycerol, preferably at least 25 %wt or at least 30 wt%.

[0096] In such embodiments, the compound hexaglycerol is present in the polyglycerol component b1) in a higher amount by weight than the compound tetraglycerol.

[0097] In such embodiments, the compound hexaglycerol may be the single compound present in the largest proportion by weight in the polyglycerol component b1).

[0098] When glycerol and / or diglycerol is / are present in the polyglycerol source they may supply some or all of the component b2). However the amount of glycerol and diglycerol in a polyglycerol source is generally low. Therefore, in such embodiments, it is generally required to supply glycerol and / or diglycerol to reach the desired amount. This may be done by simple addition of glycerol and / or diglycerol. When a triglyceride is used it may occur by the liberation of glycerol in the esterification reaction.

[0099] Preferably the average molecular weight of the polyglycerols in component b1), having at least 3 glycerol units, is in the range 220-500 g / mol, preferably 230-450 g / mol, preferably 240-420 g / mol, preferably 250-400 g / mol, preferably, preferably 260-370 g / mol, 280-350 g / mol, most preferably 300-330 g / mol.Preferably glycerol constitutes at least 60 %wt of the component b2), preferably at least 70 %wt, preferably at least 80 %wt.

[0100] Preferably the ratio by weight of the component b2) to component b1) is one part b2) to at least 4 parts b1), preferably one part b2) to at least 6 parts b1), and most preferably at least one part b2) to at least 8 parts b1).

[0101] Preferably the ratio by weight of the component b2) to component b1) is one part b2) to up to 24 parts b1), preferably one part b2) to up to 20 parts b1), and most preferably one part b2) to up to 16 parts b1).

[0102] Preferably the components b1) and b2) make up at least 50 %wt of the functional fluid, preferably at least 60 %wt, preferably at least 70 %wt, preferably at least 80 %wt, preferably at least 90 %wt. When a triglyceride a) is employed to make the additive, the reaction may be regarded as an interesterification reaction. As noted above glycerol liberated in the reaction may provide some or all of component b2). Preferably it provides all of the glycerol comprised by component b2). Glycerol could be removed or added. Preferably, no glycerol is removed. Preferably, when a triglyceride is used, no glycerol is added.

[0103] When a fatty acid or fatty acid methyl ester is used for the esterification reaction to make the additive, component b2) is added to the reaction mixture, suitably in such an amount as to satisfy at least one of the b1) : b2) definitions given above.

[0104] When a triglyceride is used, preferably the molar ratio of the polyglycerol to the triglyceride in the reaction mixture, based on average molecular weights, is 0.5- 5 to 1 , preferably 1 - 4 to 1 , preferably 1.5 - 3 to 1 , most preferably 2 - 2.5 to 1. Average molecular weight may be determined by normal measures. In the case of the triglyceride this may be from GO results. In the case of polyglycerol the raw material specifications may be used.

[0105] When a fatty acid or derivative is used, the molar ratio of the polyglycerol to the fatty acid in the reaction mixture, based on average molecular weights, is 0.2 - 3 to 1 , preferably 0.3 - 2 to 1 , preferably 0.5 - 1.5 to 1 , most preferably 0.7 - 1.3 to 1.

[0106] “Esterification” herein includes transesterification or interesterification.

[0107] Standard esterification conditions may be used for the manufacture of the glycerol ester additive. Suitably reactions which employ triglycerides are carried out under alkaline conditions (e.g. by addition of sodium hydroxide or potassium hydroxide) and at elevated temperature, for example at least 150°C, preferably 200-250°C. Suitably reactions which employ fatty acids added to the reaction mixture are carried out under acidic conditions (e.g. by addition of sulphonic acid or orthophosphoric acid) and at elevated temperature, for example at least 150°C, preferably 200-250°C.Preferably the process is a one-pot process, even when it employs a triglyceride.

[0108] Preferably the additive is the product of the esterification reaction, without work up (other than neutralisation of any catalyst present). Preferably it is a liquid at ambient temperature of 18°C. Preferably the additive comprises a plurality of esters, formed from the range of triglycerides present in oil or fat (or from the range of fatty or methyl esters obtained from such triglycerides), and the range of polyglycerol compounds present in an as-supplied “polyglycerol” source. The additive may comprise many esters, for example over 20 ester compounds, or over 50 ester compounds, or over 100 ester compounds. Suitably the additive comprises monoglycerol fatty acid esters, triglycerol fatty acid esters and tetraglycerol fatty acid esters, suitably according to the amounts of the different glycerol and polyglycerol components used in the esterification reaction. The polyglycerol fatty acid ester additive may comprise monoglycerol laurate, triglycerol laurate and tetraglycerol laurate. In some embodiments, the polyglycerol fatty acid ester additive is the reaction product of palm kernel oil or coconut oil (component a)) and polyglycerol-4, polyglycerol-5 or polyglycerol-6 (component b1)), wherein the triglyceride palm kernel oil or coconut oil provides glycerol (component b2)). Suitably the polyglycerol fatty acid ester additive is the reaction product of palm kernel oil or coconut oil and polyglycerol-4. Suitably the polyglycerol fatty acid ester additive is the reaction product of palm kernel oil and polyglycerol-4. One example of a suitable polyglycerol fatty acid ester additive is the product Durosoft PG4L-SG supplied by Stephenson Group Limited. The HLB of this product is in the range 8.0-10.0.

[0109] The additives described herein are suitably used in their as-supplied commercial formulations which may be expected to contain a distribution of related compounds, but with the named additive being the major component (i.e. providing at least 51wt% of the weight of the respective formulation).

[0110] In some embodiments, the additive is selected from polyoxyethylene-(20)-sorbitan tristearate (Polysorbate 65) or a polyglycerol fatty acid ester additive which is the reaction product of palm kernel oil or coconut oil and polyglycerol-4.

[0111] Amounts and ratios

[0112] In the sweetener composition of this first aspect, the intense sweetener and the additive may be present in the sweetener composition in a weight ratio of from 200:1 to 10:1 , from 100:1 to 10:1 , from 60:1 to 20:1 or from 50:1 to 30:1 of the intense sweetener to the additive. The intense sweetener and the additive may be present in the sweetener composition in a weight ratio of from 45:1 to 35:1 or approximately 40:1.

[0113] Suitably the intense sweetener and the additive are present in the sweetener composition in a weight ratio of from 300:1 to 20:1 , from 200:1 to 20:1, from 150:1 to 50:1 or from 125:1 to 75:1 of the intensesweetener to the additive. For example, the intense sweetener and the additive may be present in the sweetener composition in a weight ratio of approximately 100:1.

[0114] In some embodiments, the sweetener composition of this first aspect is in the form of a solid. In such embodiments, the sweetener composition is suitably in the form of a powder. In such embodiments, the sweetener composition suitably has a water content of less than 15 wt%, less than 10 wt% or less than 7 wt%. The powdered sweetener composition may have a water content of from 2 to 8 wt% or from 4 to 6 wt%, for example approximately 5 wt%. In such embodiments, the sweetener composition may be produced by spray drying of an aqueous solution of the intense sweetener and the additive, in order to remove the majority of the water from the aqueous solution of the intense sweetener and the additive.

[0115] Providing the sweetener composition as a powder may be advantageous for the handling and further processing of the sweetener composition, for example when incorporating the sweetener composition into a food or beverage product. Suitably the sweetener composition is a free-flowing powder.

[0116] In such embodiments wherein the sweetener composition is in the form of a solid, preferably a powder, the intense sweetener suitably provides at least 85 wt% of the sweetener composition, suitably at least 90 wt% or at least 92 wt% of the sweetener composition.

[0117] The intense sweetener suitably provides up to 97 wt% of the sweetener composition, suitably up to 95 wt% or up to 94 wt% of the sweetener composition.

[0118] The intense sweetener suitably provides from 85 to 97 wt% of the sweetener composition, suitably from 90 to 95 wt% or from 92 to 94 wt% of the sweetener composition.

[0119] In such embodiments wherein the sweetener composition is in the form of a solid, preferably a powder, the additive suitably provides at least 0.5 wt% of the sweetener composition, suitably at least 1 wt% or at least 1.5 wt% of the sweetener composition.

[0120] The additive suitably provides up to 5 wt% of the sweetener composition, suitably up to 3 wt% or up to 2.5 wt% of the sweetener composition.

[0121] The additive suitably provides from 0.5 to 5 wt% of the sweetener composition, suitably from 1 to 3 wt%, from 1 .5 to 2.5 wt% or from 0.5 to 2.5 wt% of the sweetener composition.

[0122] Suitably the intense sweetener and the additive together provide at least 85 wt% of the sweetener composition, suitably at least 90 wt% or at least 95 wt% of the sweetener composition. Suitably the remainder of the mass of the sweetener composition is provided by water.Suitably the powdered sweetener composition comprises from 90 to 95 wt% of the intense sweetener, from 0.5 to 2.5 wt% of the additive and from 2 to 8 wt% water.

[0123] Suitably the sweetener composition consists essentially of the intense sweetener, the additive and water, suitably in the amounts discussed above. In some embodiments, the sweetener composition consists of the intense sweetener, the additive and water, suitably in the amounts discussed above.

[0124] In some embodiments, the sweetener composition of this first aspect is in the form of a liquid. In such embodiments, the sweetener composition is suitably in the form of an aqueous liquid. The sweetener composition in liquid form may be considered to be a liquid concentrate of the sweetener composition. Such a liquid sweetener composition may also facilitate the manufacture, store and supply of the sweetener composition to a food or beverage manufacturer, and be convenient for such a manufacturer to add into food and / or beverage products during production of said products.

[0125] In such embodiments, the sweetener composition suitably comprises at least 45 wt% water, at least 50 wt% or at least 55 wt% water.

[0126] In such embodiments, the sweetener composition suitably comprises up to 90 wt% water, up to 80 wt% or up to 70 wt% water.

[0127] In such embodiments wherein the sweetener composition is in the form of a liquid, preferably an aqueous liquid, the intense sweetener suitably provides at least 20 wt% of the sweetener composition, suitably at least 30 wt%, at least 40 wt% or at least 45 wt% of the sweetener composition.

[0128] The intense sweetener suitably provides up to 70 wt% of the sweetener composition, suitably up to 60 wt% or up to 55 wt% of the sweetener composition.

[0129] The intense sweetener suitably provides from 20 to 70 wt% of the sweetener composition, suitably from 30 to 60 wt%, from 40 to 55 wt% or from 45 to 55 wt% of the sweetener composition.

[0130] In such embodiments wherein the sweetener composition is in the form of a liquid, preferably an aqueous liquid, the additive suitably provides at least 0.1 wt% of the sweetener composition, suitably at least 0.3 wt% or at least 0.5 wt% of the sweetener composition.

[0131] The additive suitably provides up to 3 wt% of the sweetener composition, suitably up to 2 wt% or up to 1.5 wt% of the sweetener composition.

[0132] The additive suitably provides from 0.1 to 3 wt% of the sweetener composition, suitably from 0.3 to 2 wt% or from 0.5 to 1.5 wt% of the sweetener composition.Suitably the intense sweetener and the additive together provide at least 20 wt% of the sweetener composition, suitably at least 30 wt% or at least 40 wt% of the sweetener composition. Suitably the remainder of the mass of the sweetener composition is provided by water.

[0133] In such embodiments, the sweetener composition suitably consists essentially of the intense sweetener, the additive and water, suitably in the amounts discussed above. In some embodiments, the sweetener composition consists of the intense sweetener, the additive and water, suitably in the amounts discussed above.

[0134] The sweetener composition of this first aspect may comprise water. Suitably the water present in the composition has a hardness of less than 20 Ms, less than 15 Ms or less than 10 Ms. Suitably the water has been purified to remove dissolved salts. The water may have been purified by ion exchange filtration and I or reverse osmosis, using techniques known in the art. The hardness of the water, may be measured by standard methods known in the art.

[0135] In some preferred embodiments of the sweetener composition of this first aspect, the intense sweetener is selected from one or more of aspartame, acesulfame K, sucralose, saccharin and stevia and the additive is polyoxyethylene-(20)-sorbitan tristearate (Polysorbate 65), polyoxyethylene-(20)-sorbitan trioleate (Polysorbate 85), or a mixture thereof.

[0136] In some preferred embodiments of the sweetener composition of this first aspect, the intense sweetener is selected from one or more of aspartame, acesulfame K, sucralose and stevia and the additive is polyoxyethylene-(20)-sorbitan tristearate (Polysorbate 65), polyoxyethylene-(20)-sorbitan trioleate (Polysorbate 85), or a mixture thereof.

[0137] In some preferred embodiments of the sweetener composition of this first aspect, the intense sweetener is selected from one or more of aspartame, acesulfame K and sucralose and the additive is polyoxyethylene-(20)-sorbitan tristearate (Polysorbate 65), polyoxyethylene-(20)-sorbitan trioleate (Polysorbate 85), or a mixture thereof.

[0138] In some preferred embodiments of the sweetener composition of this first aspect, the intense sweetener is selected from one or more of aspartame, acesulfame K, sucralose, saccharin and stevia and the additive is polyoxyethylene-(20)-sorbitan tristearate (Polysorbate 65), polyoxyethylene-(20)-sorbitan trioleate (Polysorbate 85), or a mixture thereof, wherein the intense sweetener and the additive are present in the sweetener composition in a weight ratio of from 200:1 to 20:1.

[0139] In some preferred embodiments of the sweetener composition of this first aspect, the intense sweetener comprises aspartame and acesulfame K and the additive is polyoxyethylene-(20)-sorbitan tristearate (Polysorbate 65), polyoxyethylene-(20)-sorbitan trioleate (Polysorbate 85), or a mixture thereof, suitably wherein the intense sweetener and the additive are present in the sweetener composition in a weight ratio of from 200:1 to 20:1 .In some preferred embodiments of the sweetener composition of this first aspect, the intense sweetener is a stevia and the additive is polyoxyethylene-(20)-sorbitan tristearate (Polysorbate 65), polyoxyethylene-(20)-sorbitan trioleate (Polysorbate 85), or a mixture thereof.

[0140] In some preferred embodiments of the sweetener composition of this first aspect, the intense sweetener is rebaudioside M or rebaudioside A, or a mixture thereof, and the additive is polyoxyethylene-(20)-sorbitan tristearate (Polysorbate 65), polyoxyethylene-(20)-sorbitan trioleate (Polysorbate 85), or a mixture thereof.

[0141] In some preferred embodiments, the intense sweetener is rebaudioside M and the additive is polyoxyethylene-(20)-sorbitan tristearate (Polysorbate 65).

[0142] In some preferred embodiments, the intense sweetener is rebaudioside A and the additive is polyoxyethylene-(20)-sorbitan tristearate (Polysorbate 65).

[0143] In some embodiments, the intense sweetener is rebaudioside D and the additive is polyoxyethylene-(20)-sorbitan tristearate (Polysorbate 65).

[0144] In some embodiments, the intense sweetener is a mixture of aspartame and acesulfame K and the additive is polyoxyethylene-(20)-sorbitan tristearate (Polysorbate 65), suitably wherein the intense sweetener and the additive are present in the sweetener composition in a weight ratio of from 200:1 to 20:1.

[0145] In some preferred embodiments, the sweetener composition is a powder comprising from 90 to 95 wt% of a stevia, from 0.5 to 5 wt% of an additive selected from polyoxyethylene-(20)-sorbitan tristearate (Polysorbate 65), polyoxyethylene-(20)-sorbitan trioleate (Polysorbate 85), or a mixture thereof and from 2 to 8 wt% water, preferably wherein the water has a hardness of less than 15 Ms. In some preferred embodiments, the sweetener composition is a powder comprising from 90 to 95 wt% of one or more of aspartame, acesulfame K and sucralose, from 0.5 to 5 wt% of an additive selected from polyoxyethylene-(20)-sorbitan tristearate (Polysorbate 65), polyoxyethylene-(20)-sorbitan trioleate (Polysorbate 85), ora mixture thereof and from 2 to 8 wt% water, preferably wherein the water has a hardness of less than 15 Ms.

[0146] In some preferred embodiments, the sweetener composition is a powder comprising an intense sweetener selected from one or more of aspartame, acesulfame K, sucralose, saccharin and stevia and an additive selected from polyoxyethylene-(20)-sorbitan tristearate (Polysorbate 65), polyoxyethylene-(20)-sorbitan trioleate (Polysorbate 85), or a mixture thereof, wherein the intense sweetener and the additive are present in the sweetener composition in a weight ratio of from 200:1 to 20:1.In some preferred embodiments, the sweetener composition is a powder comprising stevia and an additive selected from polyoxyethylene-(20)-sorbitan tristearate (Polysorbate 65), polyoxyethylene-(20)-sorbitan trioleate (Polysorbate 85), or a mixture thereof, wherein the stevia and the additive are present in the sweetener composition in a weight ratio of from 200:1 to 20:1.

[0147] In some preferred embodiments, the sweetener composition is a powder comprising one or more intense sweetener selected from aspartame, acesulfame K and sucralose and an additive selected from polyoxyethylene-(20)-sorbitan tristearate (Polysorbate 65), polyoxyethylene-(20)-sorbitan trioleate (Polysorbate 85), or a mixture thereof, wherein the intense sweetener and the additive are present in the sweetener composition in a weight ratio of from 200:1 to 20:1.

[0148] Method of preparing the sweetener composition

[0149] According to a second aspect of the present invention, there is provided a method of preparing a sweetener composition according to the first aspect, the method comprising the steps of:

[0150] a) combining the intense sweetener with a first volume of water and heating the water to a temperature TAto dissolve the intense sweetener in the water and form a solution A;

[0151] b) combining the additive with a second volume of water and heating the water to a temperature TBto dissolve the additive in the water and form a solution B; and

[0152] c) combining solution A and solution B to form the sweetener composition comprising the intense sweetener, the additive and water.

[0153] The sweetener composition, the intense sweetener, the additive and the water of the method of this second aspect may have any of the suitable features and advantages described above in relation to the first aspect.

[0154] The steps a) and b) of the method may be carried out in any order or at the same time. Steps a) and b) suitably involve preparing solutions A and B in separate vessels, suitably with stirring. Both steps a) and b) are carried out before step c).

[0155] Suitably the water used in step a) has a hardness of less than 20 Ms, less than 15 Ms or less than 10 Ms. Suitably the water has been purified to remove dissolved salts. The water may have been purified by ion exchange filtration and reverse osmosis, using techniques known in the art. The hardness of the water, may be measured by standard methods known in the art.

[0156] Suitably the amount of intense sweetener used in step a) provides at least 30 wt% of solution A, suitably at least 40 wt% or at least 45 wt% of solution A. Suitably the amount of intense sweetener used in step a) provides up to 65 wt% of solution A, suitably up to 60 wt% or up to 55 wt% of solutionA. Suitably the amount of intense sweetener used in step a) provides at from 30 to 65 wt% of solution A, suitably from 40 to 60 wt% or from 45 to 55 wt% of solution A.

[0157] Suitably step a) involves stirring solution A, suitably for at least 10 minutes, at least 30 minutes or at least 45 minutes, suitably at temperature TA.

[0158] Suitably in step a) the Temperature TAis at least 50°C, at least 60°C or at least 70°C. Suitably TAis less than 100°C, suitably up to 90°C or up to 80°C.

[0159] Suitably the intense sweetener is a stevia, as discussed above in relation to the first aspect.

[0160] In some embodiments, the intense sweetener is selected from one or more of aspartame, acesulfame K and sucralose.

[0161] In some embodiments, the intense sweetener is a mixture of aspartame and acesulfame.

[0162] Suitably the water used in step b) has a hardness of less than 20 Ms, less than 15 Ms or less than 10 Ms, as described above for the water used in step a).

[0163] Suitably the amount of additive used in step b) provides at least 1 wt% of solution B, suitably at least 3 wt% or at least 4 wt% of solution B. Suitably the amount of additive used in step b) provides up to 10 wt% of solution B, suitably upto 7 wt% or upto 6 wt% of solution B. Suitably the amount of additive used in step a) provides at from 1 to 10 wt% of solution B, suitably from 3 to 7 wt% or from 4 to 6 wt% of solution B.

[0164] Suitably step b) involves stirring solution B, suitably for at least 10 minutes, at least 30 minutes or at least 45 minutes, suitably at temperature TB.

[0165] Suitably in step b) the Temperature TBis at least 50°C, at least 60°C or at least 70°C. Suitably TBis less than 100°C, suitably up to 90°C or up to 80°C.

[0166] Suitably the additive is polyoxyethylene-(20)-sorbitan tristearate (Polysorbate 65), polyoxyethylene-(20)-sorbitan trioleate (Polysorbate 85), or a mixture thereof, as discussed above in relation to the first aspect.

[0167] Suitably the intense sweetener provides at least 30 wt% of solution A in step a) and the additive provides at least 1 wt% of solution B in step b).

[0168] Suitably the temperatures TAand TBare at least 50°C.

[0169] Suitably, in embodiments wherein the additive is a solid or semi-solid at ambient temperature, for example polyoxyethylene-(20)-sorbitan tristearate (Polysorbate 65), polyoxyethylene-(20)-sorbitantrioleate (Polysorbate 85), the additive is suitably melted prior to combining with the second volume of water in step b), and is therefore used in molten form, in step b).

[0170] Suitably in step c) solution B is added to solution A to form the sweetener composition. Suitably the addition of step c) is carried out at or close to temperature TAand I or TB.

[0171] Suitably in step c), the sweetener composition is heated at a temperature Tc, wherein the Temperature Tcis at least 50°C, at least 60°C or at least 70°C. Suitably Tcis less than 100°C, suitably up to 90°C or up to 80°C.

[0172] Suitably step c) involves, after combining solution A and solution B, stirring the sweetener composition, suitably for at least 10 minutes, at least 30 minutes or at least 45 minutes, suitably at temperature Tc. Suitably TA, TBand Tcare all in the range 60 to 90°C, suitably 70 to 80°C.

[0173] The inventors have found that the method of this second aspect described above can provide a sweetener composition comprising the desired amounts of the intense sweetener, for example a stevia, and the additive, for example a polyoxyethylene sorbitan fatty acid ester, which is in a suitable form and concentration for addition to food and beverage products, in order to gain the benefits of these components discussed above. Said method may overcome the inherent insolubility and / or undesirable physical form of the additive, in particular the polyoxyethylene sorbitan fatty acid esters, and the incompatibility of said additives with intense sweeteners, stevia in particular. The method of this second aspect may therefore facilitate the achievement of the benefits of reduced sugar or sugar-free food and beverage products discussed herein.

[0174] The combination of solution A and solution B in step c) may be considered to provide a solution C comprising the intense sweetener, the additive and water. In some embodiments, solution C may be considered to be a final sweetener composition of the present invention. In some embodiments solution C may be subjected to a further process in order to provide the final sweetener composition of the present invention.

[0175] In some embodiments, the method of this second aspect comprises, after step c), the step:

[0176] d) drying the sweetener composition to provide the sweetener composition in solid form. Suitably step d) provides the sweetener composition in powdered form.

[0177] Suitably step d) involves reducing the water content of the sweetener composition, suitably to less than 15 wt%, less than 10 wt% or less than 7 wt%. Step d) may reduce the water content of the sweetener composition to from 2 to 8 wt% or from 4 to 6 wt%, for example to approximately 5 wt%.

[0178] Any suitable method of drying the sweetener composition may be used.Step d) may involve spray drying the sweetener composition to form the solid sweetener compositions, preferably as a powdered composition.

[0179] Step d) may involve drying the sweetener composition in an oven or vacuum oven.

[0180] Providing the sweetener composition as a powder may be advantageous for the handling and further processing of the sweetener composition, for example when incorporating the sweetener composition into a food or beverage product. Suitably the sweetener composition is a free-flowing powder.

[0181] The inventors have found that carrying out the method of this second aspect, with step d) of drying the sweetener composition to provide the sweetener composition in solid form, may provide a stable, easily handled solid material, such as a free-flowing powder, wherein the intense sweetener and the additive are intimately and homogenously mixed, which is beneficial for the use of the sweetener composition as an ingredient in the manufacture of food and / or beverage products.

[0182] In some embodiments, the method of this second aspect comprises, after step c), the step:

[0183] e) adding a further portion of water to the sweetener composition.

[0184] In such embodiments, the sweetener composition is suitably in the form of an aqueous liquid. As discussed above in relation to the first aspect, the sweetener composition in liquid form may be considered to be a liquid concentrate of the sweetener composition. Such a liquid sweetener composition may also conveniently provide both the intense sweetener and the additive in a combined ingredient for addition to food and beverage products, which is stable and easy to handle in manufacturing processes.

[0185] In such embodiments, the sweetener composition suitably comprises at least 45 wt% water, at least 50 wt% or at least 55 wt% water.

[0186] In such embodiment, the sweetener composition suitably comprises up to 90 wt% water, up to 80 wt% or up to 70 wt% water.

[0187] Suitably the further portion of water has a hardness of has a hardness of less than 20 Ms, less than 15 Ms or less than 10 Ms, as described above for the water used in step a).

[0188] In some preferred embodiments, the second aspect of the present invention provides a method of preparing a sweetener composition according to the first aspect, the method comprising the steps of:a) combining the intense sweetener with a first volume of water having a hardness of less than 15 Ms and heating the water to a temperature TAof at least 50°C to dissolve the intense sweetener in the water and form a solution A, wherein the intense sweetener provides at least 40 wt% of solution A;

[0189] b) combining the additive with a second volume of water having a hardness of less than 15 Ms and heating the water to a temperature TBof at least 50°C to dissolve the additive in the water and form a solution B, wherein the additive provides at least 2 wt% of solution B; and

[0190] c) adding solution B to solution A to form the sweetener composition comprising the intense sweetener, the additive and water.

[0191] In some preferred embodiments, the second aspect of the present invention provides a method of preparing a sweetener composition according to the first aspect, the method comprising the steps of:

[0192] a) combining the intense sweetener with a first volume of water having a hardness of less than 15 Ms and heating the water to a temperature TAof at least 50°C to dissolve the intense sweetener in the water and form a solution A, wherein the intense sweetener provides at least 40 wt% of solution A;

[0193] b) combining the additive with a second volume of water having a hardness of less than 15 Ms and heating the water to a temperature TBof at least 50°C to dissolve the additive in the water and form a solution B, wherein the additive provides at least 2 wt% of solution B;

[0194] c) adding solution B to solution A to form the sweetener composition comprising the intense sweetener, the additive and water; and

[0195] d) drying the sweetener composition to provide the sweetener composition in solid form having a water content of less than 10 wt%;

[0196] suitably wherein the intense sweetener is a stevia and the additive is polyoxyethylene-(20)-sorbitan tristearate (Polysorbate 65), polyoxyethylene-(20)-sorbitan trioleate (Polysorbate 85), or a mixture thereof.

[0197] Food product

[0198] According to a third aspect of the present invention, there is provided a food product comprising the sweetener composition according to the first aspect. The food product is suitably a reduced sugar or a sugar-free food product, wherein the sugar (i.e. bulk sweetener such as sucrose or fructose) that would otherwise be present in the food product has been partially or fully replaced with the sweetener composition of the first aspect.The term “bulk sweeteners” used herein suitably includes sucrose, invert sugar syrup, glucose, fructose, high fructose corn syrup or maltodextrin.

[0199] Method of manufacturing a food product

[0200] According to a fourth aspect of the present invention, there is provided a method of manufacturing a food product according to the third aspect, the method comprising combining a base food product with the sweetener composition according to the first aspect.

[0201] Method of manufacturing a beverage

[0202] According to a fifth aspect of the present invention, there is provided a method of manufacturing a beverage comprising the sweetener composition according to the first aspect, the method comprising the steps of:

[0203] 1) providing a base beverage;

[0204] 2) providing a sweetener composition according to the first aspect;

[0205] 3) combining the base beverage and the sweetener composition.

[0206] The sweetener composition may have any of the suitable features and advantages described above in relation to the first aspect.

[0207] Suitably the sweetener composition is provided in the form of an aqueous liquid, as described above in relation to the first aspect. Such an aqueous sweetener composition may be particularly suitable for incorporation into a base beverage. Suitably the aqueous sweetener composition is readily dispersible I soluble in a base beverage, a beverage concentrate and / or a beverage.

[0208] The sweetener composition may be combined with the base beverage at any stage of the process used to manufacture the beverage. For example, the sweetener composition may be combined with an otherwise finished beverage (i.e. a base beverage of step 1)) before bottling or canning the beverage. Similarly, the sweetener composition may be combined with a beverage in a dispensing apparatus, during or after the beverage has been formed by mixing a beverage concentrate or syrup with water and / or carbonated water. Alternatively, the sweetener composition may be combined with a beverage concentrate or beverage precursor before water and / or carbonation is added to form the finished beverage. The sweetener composition may be added to a flavour system which is used to produce such a beverage concentrate.

[0209] Step 3) of the method may involve adding the sweetener composition to the base beverage. For example, a tank of base beverage may be treated with the sweetener composition, mixed and then filled into suitable containers, such as bottles or cans.Step 3) may involve adding the base beverage to the sweetener composition. For example, the sweetener composition may be added to individual beverage packages such as cans or bottles and the base beverage may be added to said individual beverage packages, causing the sweetener composition to mix with the base beverage.

[0210] In the method of this fifth aspect, the base beverage may be a beverage concentrate intended for subsequent admixture with an aqueous component, for example water or carbonated water. In such embodiments, step 3) involves combining the sweetener composition with the beverage concentrate and is suitably followed by a step 4) of combining the sweetener composition and the beverage concentrate with the aqueous component, to provide a finished beverage. In such embodiments, the sweetener composition may be incorporated in the beverage concentrate during manufacture of the beverage concentrate.

[0211] The method of this fifth aspect may be a method of manufacturing a beverage concentrate, the method comprising the steps:

[0212] 1) providing a base beverage concentrate;

[0213] 2) providing a sweetener composition according to the first aspect;

[0214] 3) combining the base beverage concentrate and the sweetener composition to provide the beverage concentrate.

[0215] The beverage concentrate may be used in the manufacture of a finished beverage by mixing with an aqueous liquid, for example water or carbonated water, and then bottling I canning for sale and distribution and for later consumption. Alternatively, the beverage concentrate may be supplied to customers (such as bars or restaurants) for mixing with carbonated water (or mixing with water and then injecting with carbon dioxide) to form the finished beverage at the point of dispensing the beverage to a consumer.

[0216] The sweetener composition is suitably present in the beverage concentrate in an amount which would produce the concentrations of the additive in the finished beverage discussed below.

[0217] Suitably the sweetener composition is added to the beverage, or to a precursor thereof (including a concentrate) as a liquid.

[0218] The beverage manufactured by the method of this fifth aspect may be a carbonated beverage or a non-carbonated beverage. The beverage may be an acidulated beverage or a non-acidulated beverage. The beverage may be an alcoholic beverage or a non-alcoholic beverage.In embodiments wherein the beverage is a carbonated beverage, the additive in the sweetener composition may also improve the carbon dioxide retention and / or reduce foaming in the beverage, as well as providing the improvement in flavour discussed herein.

[0219] The carbonated beverage may be a non-alcoholic carbonated beverage or an alcoholic carbonated beverage.

[0220] The carbonation of the beverage may be provided artificially, i.e. by the addition of carbon dioxide to the beverage or a beverage precursor. The addition can be to a non-carbonated beverage or beverage precursor or to a naturally carbonated beverage or beverage precursor, for example a fermented beverage or beverage precursor.

[0221] The beverage may be artificially carbonated heavily, as in the case of very fizzy beverages such as cola drinks, or may be artificially carbonated lightly.

[0222] Carbon dioxide may be the sole gas present or may be part of a gas mixture, for example carbon dioxide with a second gas, preferably an inert gas, for example nitrogen. The second gas is preferably less soluble than carbon dioxide, and preferably substantially insoluble, in the beverage. Preferably the second gas substantially does not undergo disproportionation or Ostwald ripening in the beverage.

[0223] In such carbonated beverages, and by virtue of the carbon dioxide present (forming carbonic acid in water), the beverage may be acidic. However, the beverage may be acidulated. By the term “acidulated” we mean that it contains an additional acid of the type to be found in a “tangy” beverage. Examples may include phosphoric acid, and food acids (sometimes called “wholesome acids”) such as citric acid, malic acid, lactic acid fumaric acid and tartaric acid. Fruit, fruit juices and fruit extracts contain food acids and so beverages containing the same are considered to be acidulated.

[0224] In such embodiments wherein the beverage is an acidulated carbonated beverage, the pH of the beverage is suitably in the range from 2 to 6.9, preferably from 2.5 to 6, as measured by a standard pH meter at 23 °C used as recommended by the manufacturer.

[0225] In some embodiments, the beverage is non-alcoholic. Such beverages may be referred to as soft drinks. The beverage may be a non-alcoholic acidulated carbonated beverage, as described above. For example, the beverage may be a cola drink, orange drink, lemon drink, lemonade, combination fruit-based soft drink, tonic water, root beer, ginger ale, ginger beer or “energy” drink.

[0226] In some embodiments, the beverage comprises caffeine. The beverage may be considered an “energy” beverage comprising a high level of caffeine. The “energy” beverage may comprise at least 150 mg / l of caffeine, preferably at least 200 mg / l, for example at least 250 mg / l.The “energy” beverage discussed above may comprise one or more additional ingredients selected from taurine, glucuronolactone guarana, yerba mate, agai, ginseng, carnitine, creatine, and ginkgo biloba. In such embodiments the beverage suitably comprises taurine. The beverage may comprise at least 200 mg / l of taurine, preferably at least 300 mg / l, for example at least 350 mg / l.

[0227] In some embodiments, the beverage may be clear; that is to say it is preferably not cloudy and / or turbid and / or opaque. Preferably the clear beverage does not contain a hydrophobic clouding agent, as discussed below.

[0228] In some embodiments the beverage comprises a water insoluble component. In such embodiments, the beverage may be a cloudy and / or opaque beverage. Such beverages may be cloudy as a result of having a high solids content. For example, the beverage may comprise a relatively high level of solids derived from fruit ingredients. Therefore the cloudy and / or opaque beverage may be a fruit juice drink. The fruit juice drink may be derived from comminuted fruit or from fruit juice. In such embodiments, the beverage is suitably non-carbonated. Alternatively, in such embodiments the beverage may be carbonated.

[0229] The beverage may be cloudy and / or opaque due to the presence of a clouding agent and / or the formation of an emulsion. Suitable clouding agents may be sterol esters, stand esters or esters of wood rosins. Such beverages may not contain fruit. In such embodiments, the beverage is suitably non-carbonated. Alternatively, in such embodiments the beverage may be carbonated.

[0230] Preferably the beverage is substantially fat-free.

[0231] Such non-alcoholic beverages include beverages having a very small amount of alcohol, for example less than 0.5 % wt / wt ethanol.

[0232] In some embodiments, the beverage is alcoholic. The beverage may be alcoholic, typically comprising 3-9% wt / wt ethanol. Examples include beer (including lager), cider and so-called “alcopops”, which are often carbonated blends of vodka or other spirits, with fruit flavourings, or may be a hard seltzer. The beverage may be lightly alcoholic, typically having 0.1-3% wt / wt ethanol. Examples include shandy and certain fermented types of root beer, ginger beer and lemonade. By “beer” herein we mean any fermented starch-based beverage, especially any fermented malt beverage, including bitters, lagers, stouts, ales, wheat beers, lambic beers, typically having an alcohol content below 12% by volume.

[0233] The beverage may be a “diet” beverage. Such diet beverages suitably contain no bulk sweetener or a low amount of bulk sweetener, for example sucrose or high fructose corn syrup. Therefore in some embodiments the beverage does not contain sugar / bulk sweetener.Suitably the beverage is an acidulated carbonated beverage, suitably containing substantially no bulk sweeteners.

[0234] Different beverages may require different amounts of additive in order to obtain a desired level of flavour improvement. For example, carbonated water may require less additive than cola beverages. Furthermore, cloudy beverages may also require higher amounts of additive than other types of beverage in order for the desired flavour improvement to be achieved.

[0235] Suitably the sweetener composition is provided in the beverage in an amount which provides the beverage with the additive in an amount of 0.05 to 50 mg / l, preferably 0.1 to 50 mg / l.

[0236] The additive may be present in the beverage in an amount of at least 0.01 mg / l, preferably at least 0.05 mg / l, preferably at least 0.08 mg / l, preferably at least 0.1 , preferably at least 0.2 mg / l. In certain embodiments it is present in an amount of at least 0.5 mg / l, especially at least 1 mg / l.

[0237] The additive is preferably present in an amount of up to 250 mg / l, preferably up to 100 mg / l, preferably up to 50 mg / l, preferably up to 29 mg / l, preferably up to 20 mg / l or up to 10 mg / l.

[0238] The additive is suitably present in the beverage in an amount of from 0.01 to 250 mg / l, suitably from 0.05 to 100 mg / l or from 0.05 to 50 mg / l. The additive may be present in an amount of from 0.01 to 20 mg / l, from 0.05 to 20 mg / l or from 0.05 to 10 mg / l. The additive may be present in an amount of from 0.1 to 100 mg / l, from 0.1 to 50 mg / l or from 0.1 to 25 mg / l. The additive may be present in an amount of from 1 to 100 mg / l, from 1 to 50 mg / l or from 1 to 25 mg / l. The additive may be present in the beverage in an amount of from 0.01 to 15 mg / l, from 0.1 to 15 mg / l or from 1 to 15 mg / l. The additive may be present in the beverage in an amount of from 0.01 to 10 mg / l, from 0.1 to 10 mg / l or from 1 to 10 mg / l.

[0239] Such amounts referto total amounts of additive present, when more than one such additive is present in the beverage.

[0240] The above amounts may apply particularly when the beverage is non-alcoholic, especially when the beverage is a carbonated beverage.

[0241] In embodiments where the carbonated beverage is alcoholic, the additive is preferably present in an amount of from 0.1 to 50 mg / l, from 0.1 to 25 mg / l, from 1 mg / l to 20 mg / l, preferably from 4 mg / l to 16 mg / l, preferably from 7 mg / l to 13 mg / l.

[0242] In embodiments wherein the beverage is a carbonated beverage, in addition to the improvement in the flavour of the beverage provided by the sweetener composition of the first aspect, the additive also preferably increases the retention of carbon dioxide in the beverage I reduces foaming of the beverage, particularly on pouring. The reduction in foaming means that foaming is significantlyreduced when a carbonated beverage is delivered to a vessel, whether the vessel be a can or bottle in a filling plant, or a drinking vessel such as a glass or cup. This provides advantages in that less carbon dioxide is lost into the atmosphere during filling (giving economic and environmental benefit); and less carbon dioxide escapes from the beverage when it is poured into a drinking vessel (thereby giving better drinking quality). The improvement in retention of carbon dioxide means that carbon dioxide is retained for longer in the beverage in a container which has been opened, i.e. that such beverages do not go “flat” (lose their fizz) as quickly as known beverages without the additive.

[0243] The improved retention of carbon dioxide in a beverage I reduction of foaming of the beverage, particularly on pouring provided by such additives is disclosed in WO 2008 / 065401 A1 and WO 2015 / 033118 A1 , which are incorporated herein by reference.

[0244] Flavour improvement

[0245] According to a sixth aspect of the present invention, there is provided a use of a sweetener composition according to the first aspect comprising an intense sweetener and an additive, for improving the flavour of a food product or a beverage, wherein the additive is selected from:

[0246] a polyoxyethylene sorbitan fatty acid ester;

[0247] a polyethylene glycol fatty acid ester; or

[0248] a polyglycerol fatty acid ester;

[0249] wherein the intense sweetener and the additive are present in the sweetener composition in a weight ratio of from 200:1 to 10:1.

[0250] Some intense sweeteners provide certain flavours to a food or beverage in which they are incorporated, in addition to the increase in sweetness. These additional flavours may be considered to be “off flavours”, so called due to such flavours being either unpleasant to a taster or consumer or at least undesirable in a particular food or beverage. The additional flavour may be an undesirable aftertaste, which may be described as a harsh aftertaste. It may be particularly undesirable to have such flavours from the intense sweetener in the beverages discussed herein, such as diet carbonated beverages. The inventors have found that the additives defined herein may be particularly effective in reducing the off flavours I aftertaste of intense sweeteners in beverages, especially carbonated beverages. Without being bound by theory, it is believed that the additives interact with and possible at least partially encapsulate the intense sweeteners in the beverage such that the taste perception of the intense sweeteners is changed, reducing off flavours whilst maintaining sweetness.

[0251] The improvement in the flavour of the beverage provided by the use of the additive of th is sixth aspect may involve a reduction in a metallic taste of a beverage comprising an intense sweetener, comparedto a similar beverage which does not contain the additive. For example, the use may provide a reduction in the metallic taste of a beverage comprising stevia.

[0252] The improvement in the flavour of the beverage provided by the use of the sweetener composition of this sixth aspect may involve quickening the onset of sweetness perception in a consumer of a beverage comprising the intense sweetener, compared to a similar beverage which only contains the intense sweetener and does not contain the additive. For example, the use may provide a quickening of the onset of sweetness perception in a consumer of a beverage comprising the sweetener composition, suitably wherein the intense sweetener is a stevia.

[0253] In principle the beverage may contain vitamins, for example one or more of A, B, C, D, E and K group vitamins. Vitamins may be added in addition to vitamins present in other components, such as fruit juice. Water-soluble vitamins B and C are very suitable components of the beverage. Fat soluble vitamins A, D, E and K are less so.

[0254] Preferably vitamin E or derivatives thereof are not present in the beverage. Preferably vitamins A and K, or derivatives thereof, are not present in the beverage.

[0255] Some examples of the additives defined herein have been previously found to improve the retention of carbon dioxide in acidulated carbonated beverages, as described in WO 2008 / 065401 A1 and WO 2015 / 033118 A1 , which are incorporated herein by reference. However, the flavour improvement achieved by the sweetener composition comprising the additive is considered to be distinct from and in addition to any improvement in carbon dioxide retention obtained by using these additives. Without being bound by theory, it is believed that the improvement in flavour provided by the additive is achieved by masking or removing certain off flavours found in the beverage. Additionally or alternatively, the improvement in flavour of the beverage may be a reduction of an undesirable or harsh aftertaste in the beverage. Such an aftertaste may, for example, be introduced into the beverage by an intense sweetener. The reduction in off-flavours or aftertaste may be due to the specified additives encapsulating to a certain extent certain components of the beverage, such as intense sweetener compounds. The improvement in flavour is suitably measured against a control beverage using blind taste testing by a panel of tasters. The improvement in flavour is suitably obtained by improving the flavour of the beverage in at least one flavour category of such blind taste testing.

[0256] The following examples demonstrate how the present invention can be carried into effect.

[0257] Examples

[0258] Example 1 - powdered sweetener composition - stevia Reb A / polysorbate 65

[0259] The powdered sweetener composition of Example 1 was prepared as follows.Water for use in the preparation of Example 1 was obtained by purifying tap water by reverse osmosis to provide water having a hardness of less than 10 Ms.

[0260] Stevia Reb A powder, sold under the trade name Tasteprint SA9501 was obtained from DSM-Firmenich.

[0261] Polysorbate 65 (polyoxyethylene-(20)-sorbitan tristearate, HLB 10.5) sold under the trade name Glycosperse S-20 KFG, was obtained from Arxada.

[0262] A solution of stevia Reb A (solution A) was prepared in a first vessel by charging the vessel with 400 ml of the purified water, heating the water to 75°C (TA) with stirring and adding 400 g of stevia Reb A powder in four 100 g batches. After the addition of each batch of stevia Reb A powder the temperature of the solution (TA) fell and so was increased back to 75°C before adding the next batch. After addition of all of the stevia Reb A powder, solution A was stirred at 75°C for 1 hour.

[0263] In a second vessel, a solution of the additive polysorbate 65 (solution B) was prepared by charging the second vessel with 190 ml of the purified water, heating the water to 75°C (TB) with stirring and adding 10 g of molten polysorbate 65. After the addition of the polysorbate 65, solution B was stirred at 75°C for 1 hour.

[0264] After both solution A and solution B had been stirred at 75°C for 1 hour, solution B was added to solution A at said temperature, with stirring. The combined solution (solution C) was then stirred at 75°C (Tc) for 1 hour.

[0265] After this time, solution C was transferred, without active cooling from Tc, to a vacuum spray drying apparatus and then spray dried to provide the powdered sweetener composition of Example 1 having a water content of approximately 5 wt%.

[0266] Example 1 was a free-flowing powder having no undesirable physical properties related to handling, storage and use of the sweetener composition in subsequent food and / or beverage manufacturing processes.

[0267] Example 2 - powdered sweetener composition - stevia Reb A / polysorbate 65

[0268] The powdered sweetener composition of Example 2 was prepared using the procedure described above for Example 1 , with the amounts of polysorbate 65 used adjusted to provide a ratio of stevia Reb A to polysorbate 65 of approximately 100:1.

[0269] Example 3 - powdered sweetener composition - aspartame + acesulfame K / polysorbate 65

[0270] The powdered sweetener composition of Example 3 was prepared using the procedure described above for Example 1 , replacing the stevia Reb A with an equiproportional mixture of aspartame andacesulfame K. Sweetener composition Example 3 comprised a ratio of aspartame and acesulfame K to polysorbate 65 of approximately 42:1.

[0271] This procedure provided Example 3 as a free-flowing powder having no undesirable physical properties related to handling, storage and use of the sweetener composition in subsequent food and / or beverage manufacturing processes.

[0272] Sensory Testing

[0273] Experiments to assess the effect of the sweetener compositions of Example 2 and Example 3 discussed above on beverage flavour of a base beverage were carried out using the following procedure.

[0274] The base beverage was prepared with the following ingredients:

[0275] sodium benzoate - 0.15g / l;

[0276] citric acid - 1 ,5g / l;

[0277] water - balance.

[0278] Test beverages 1-4 were prepared having the composition shown in Table 1 below. Example beverages 2 and 4 were prepared by adding the powdered sweetener compositions of Example 3 and Example 2, respectively, to the base beverage to provide the concentrations of sweetener and additive shown in Table 1. Control beverages 1 and 3 were prepared by adding the appropriate amount of sweetener only, to achieve the concentrations shown in Table 1.

[0279] Table 1

[0280]

[0281] A panel of four tasters was asked to perform blind taste comparisons of the test and control beverages and then rate which beverage out of each pair of test and control beverages had the least aftertaste of the specific types as follows: astringent aftertaste, metallic aftertaste, bitter aftertaste, liquorice aftertaste, sour after taste, citrus aftertaste, sweetness aftertaste and overall aftertaste. Thepanelists were asked to rank the level of intensity of each aftertaste from 0 to 10, 0 being no aftertaste and 10 being intense aftertaste. Figures 1-3 show the results.

[0282] By comparing the results obtained with example beverages 2 and 4 with the control beverages 1 and 3, respectively, Figures 1-3 clearly show that the combination of intense sweetener and PS-65 additive tested reduced the undesirable bitter and liquorice aftertastes and increased the desirable sweetness and citrus aftertastes of the beverages comprising intense sweeteners compared to the relevant control sample which does not comprise the additive. Therefore these results demonstrate that the sweetener compositions of the present invention can provide an improvement in the flavour of the beverages tested.

[0283] Although a few preferred embodiments have been shown and described, it will be appreciated by those skilled in the art that various changes and modifications might be made without departing from the scope of the invention, as defined in the appended claims.

[0284] Throughout this specification, the term “comprising” or “comprises” means including the component(s) specified but not to the exclusion of the presence of other components. The term “consisting essentially of’ or “consists essentially of’ means including the components specified but excluding other components except for materials present as impurities, unavoidable materials present as a result of processes used to provide the components, and components added for a purpose other than achieving the technical effect of the invention. Typically, when referring to compositions, a composition consisting essentially of a set of components will comprise less than 5% by weight, typically less than 3% by weight, more typically less than 1 % by weight of non-specified components.

[0285] The term “consisting of’ or “consists of’ means including the components specified but excluding addition of other components.

[0286] Whenever appropriate, depending upon the context, the use of the term “comprises” or “comprising” may also be taken to encompass or include the meaning “consists essentially of’ or “consisting essentially of’, and may also be taken to include the meaning “consists of’ or “consisting of’.

[0287] For the avoidance of doubt, wherein amounts of components in a composition are described in wt%, this means the weight percentage of the specified component in relation to the whole composition referred to.

[0288] The optional features set out herein may be used either individually or in combination with each other where appropriate and particularly in the combinations as set out in the accompanying claims. The optional features for each aspect or exemplary embodiment of the invention as set out herein arealso to be read as applicable to any other aspect or exemplary embodiments of the invention, where appropriate. In other words, the skilled person reading this specification should consider the optional features for each exemplary embodiment of the invention as interchangeable and combinable between different exemplary embodiments.

[0289] Attention is directed to all papers and documents which are filed concurrently with or previous to this specification in connection with this application and which are open to public inspection with this specification, and the contents of all such papers and documents are incorporated herein by reference.

[0290] All of the features disclosed in this specification (including any accompanying claims, and drawings), and / or all of the steps of any method or process so disclosed, may be combined in any combination, except combinations where at least some of such features and / or steps are mutually exclusive.

[0291] Each feature disclosed in this specification (including any accompanying claims, and drawings) may be replaced by alternative features serving the same, equivalent or similar purpose, unless expressly stated otherwise. Thus, unless expressly stated otherwise, each feature disclosed is one example only of a generic series of equivalent or similar features.

[0292] The invention is not restricted to the details of the foregoing embodiment(s). The invention extends to any novel one, or any novel combination, of the features disclosed in this specification (including any accompanying claims, and drawings), orto any novel one, or any novel combination, of the steps of any method or process so disclosed.

Claims

Claims1. A sweetener composition comprising an intense sweetener and an additive, wherein the additive is selected from one or more of:a polyoxyethylene sorbitan fatty acid ester;a polyethylene glycol fatty acid ester; ora polyglycerol fatty acid ester;wherein the intense sweetener and the additive are present in the sweetener composition in a weight ratio of the intense sweetener to the additive of from 200:1 to 10:1.

2. The sweetener composition according to claim 1 , wherein the intense sweetener is selected from one or more of aspartame, acesulfame K, sucralose, saccharin and stevia.

3. The sweetener composition according to claim 1 or claim 2, wherein the intense sweetener is a stevia.

4. The sweetener composition according to claim 3, wherein the intense sweetener is stevia rebaudioside A or stevia rebaudioside M.

5. The sweetener composition according to claim 1 , wherein the intense sweetener is a mixture of aspartame and acesulfame K.

6. The sweetener composition according to any of claims 1 to 5, wherein the additive is a polyoxyethylene sorbitan fatty acid ester selected from one or more of: polyoxyethylene-(20)-sorbitan tristearate, polyoxyethylene-(20)-sorbitan trioleate, polyoxyethylene-(4)-sorbitan monolaurate, polyoxyethylene-(20)-sorbitan monostearate, polyoxyethylene-(4)-sorbitan monostearate, polyoxyethylene-(20)-sorbitan monooleate and polyoxyethylene-(5)-sorbitan monooleate.

7. The sweetener composition according to any of claims 1 to 5, wherein the additive is a polyethylene glycol fatty acid ester selected from one or more of: PEG 200 monooleate, PEG 300 monooleate, PEG 400 dioleate, PEG 200 monolaurate, PEG 300 dilaurate, PEG 400 dilaurate, PEG 200 monostearate, PEG 300 monostearate, PEG 400 distearate, PEG 600 distearate and PEG 600 dioleate.

8. The sweetener composition according to any of claims 1 to 5, wherein the additive is one or more polyglycerol fatty acid ester which is the esterification reaction product of a) a triglyceride, or a fatty acid, or a methyl ester of a fatty acid, and b) a polyhydric alcohol which comprises b1) a polyglycerol having at least 3 glycerol units, and b2) glycerol and / or diglycerol.

9. The sweetener composition according to any preceding claim, wherein the intense sweetener and the additive are present in the sweetener composition in a weight ratio of from 200:1 to 20:1.

10. The sweetener composition according to any one of claims 1 to 6, wherein the intense sweetener is selected from one or more of aspartame, acesulfame K, sucralose, saccharin and stevia and the additive is polyoxyethylene-(20)-sorbitan tristearate (Polysorbate 65), polyoxyethylene-(20)-sorbitan trioleate (Polysorbate 85), or a mixture thereof, wherein the intense sweetener and the additive are present in the sweetener composition in a weight ratio of from 200:1 to 20:1 , preferably in a weight ratio of 150:1 to 50:1.

11. The sweetener composition according to claim 1 , wherein the intense sweetener is a stevia and the additive is polyoxyethylene-(20)-sorbitan tristearate (Polysorbate 65), polyoxyethylene-(20)-sorbitan trioleate (Polysorbate 85), or a mixture thereof.

12. The sweetener composition according to any one of the preceding claims, wherein the sweetener composition is in the form of a powder.

13. The sweetener composition according to claim 12, wherein the intense sweetener and the additive together provide at least 90 wt% of the sweetener composition.

14. The sweetener composition according to any one of claims 1 to 11 , wherein the sweetener composition is in the form of an aqueous liquid.

15. The sweetener composition according to claim 14, wherein the sweetener composition comprises at least 50 wt% water.

16. The sweetener composition according to any preceding claim, wherein the water present in the composition has a hardness of less than 10 Ms.

17. A method of preparing a sweetener composition according to any one of claims 1 to 16, the method comprising the steps of:a) combining the intense sweetener with a first volume of water and heating the water to a temperature TAto dissolve the intense sweetener in the water and form a solution A;b) combining the additive with a second volume of water and heating the water to a temperature TBto dissolve the additive in the water and form a solution B; andc) combining solution B and solution A to form the sweetener composition comprising the intense sweetener, the additive and water.

18. The method according to claim 17, wherein in step c) solution B is added to solution A to form the sweetener composition.

19. The method according to claim 17 or claim 18, wherein the intense sweetener provides at least 30 wt% of solution A in step a) and wherein the additive provides at least 1 wt% of solution B in step b).

20. The method according to any one of claims 17 to 19, wherein the temperatures TAand TBare at least 50°C.

21. The method according to any one of claims 17 to 20, wherein the method comprises the step:d) drying the sweetener composition to provide the sweetener composition in powered form.

22. The method according to any one of claims 17 to 20, wherein the method comprises the step:e) adding a further portion of water to the sweetener composition.

23. A food product comprising the sweetener composition according to any one of claims 1 to 16.

24. A method of manufacturing a food product according to claim 23, the method comprising combining a base food product with the sweetener composition according to any one of claims 1 to 16.

25. A method of manufacturing a beverage comprising a sweetener composition, the method comprising the steps of:1) providing a base beverage;2) providing a sweetener composition according to any one of claims 1 to 16;3) combining the base beverage and the sweetener composition.

26. The method according to claim 25, wherein the additive is present in the beverage in an amount of 0.05 to 50 mg / l, preferably 0.1 to 50 mg / l.

27. Use of a sweetener composition comprising an intense sweetener and an additive, for improving the flavour of a food product or a beverage, wherein the additive is selected from:a polyoxyethylene sorbitan fatty acid ester;a polyethylene glycol fatty acid ester; ora polyglycerol fatty acid ester;wherein the intense sweetener and the additive are present in the sweetener composition in a weight ratio of the intense sweetener to the additive of from 200:1 to 10:1.

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