The present invention relates generally to sweetness enhancers capable of enhancing the sweet taste of sweetener compositions and the sweetener compositions produced therefrom. In particular, the present invention relates to sweetener compositions comprising sulfamates capable of enhancing the sweetness of the sweetener composition.

Inventors: Prakash; Indra; (Alpharetta, GA) ; DuBois; Grant E.; (Roswell, GA) ; King; George A.; (Atlanta, GA) ; Upreti; Mani; (Dunwoody, GA) ; Klucik; Josef; (Marietta, GA) ; San Miguel; Rafael I.; (Atlanta, GA) 
Correspondence Name and Address:      SUTHERLAND ASBILL & BRENNAN LLP
    999 PEACHTREE STREET, N.E.
    ATLANTA
    GA
    30309
    US

 
Assignee Name and Adress: THE COCA-COLA COMPANY
Atlanta
GA

 
Serial No.:  120874
Series Code:  12 
Filed:  May 15, 2008

U.S. Current Class: 426/548 
U.S. Class at Publication: 426/548 
Intern'l Class:  A23L 1/236 20060101 A23L001/236

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Claims

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1. a sweetener composition comprising:at least one sweetener; andat least one sweetness enhancer comprising a sulfamate having the chemical formula:wherein R.sub.1 and R.sub.2, independent of one another, comprise a hydrogen, alkoxy, aryloxy, nitro, acyl, cyano, thioester, thioether, or a straight chained, branched, or cyclic alkyl, alkenyl, alkynyl, aryl, heteroaryl, or heterocyclic group;wherein R.sub.3 comprises any alkali or alkaline earth metal, hydrogen, or a straight chained, branched, or cyclic alkyl, alkenyl, alkynyl, aryl, heteroaryl, or heterocyclic group;wherein both R.sub.1 and R.sub.2 may be incorporated into a substituted or an unsubstituted heteroaryl or heterocyclic group;wherein both R.sub.2 and R.sub.3 may be incorporated into a substituted or an unsubstituted heteroaryl or heterocyclic group; andwherein the functional groups or moieties of R.sub.1, R.sub.2, and R.sub.3 may optionally be substituted with one or more moities including hydrogen, hydroxyl, halogen, haloalkyl, carboxyl, acyl, acyloxy, amino, amido, carboxyl derivatives, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, mercapto, imino, sulfonyl, sulfenyl, sulfinyl, sulfamoyl, carboalkoxy, carboxamido, phosphonyl, phosphinyl, phosphoryl, phosphino, thioester, thioether, oximino, hydrazino, carbamyl, phospho, phosphonato, substituted or unsubstituted straight, branched, cyclic, alkyl, alkynyl, alkenyl, aryl, heteroaryl, or heterocyclic group.

2. The sweetener composition of claim 1, further comprising at least one sweet taste improving composition.

3. The sweetener composition of claim 2, wherein the at least one sweetness enhancer, at least one sweetener, and optionally at least one sweet taste improving composition are present in the sweetener composition in an amount effective for the sweetener composition to impart an osmolarity from about 10 mOsmole/L to about 500 mOsmole/L to an aqueous solution of the sweetener composition when the at least one sweetness enhancer and at least one sweetener are present in the aqueous solution in an amount sufficient to impart a sweetness intensity equivalent to that of a 10% aqueous solution of sucrose by weight.

4. The sweetener composition of claim 2, wherein the at least one sweet taste improving composition imparts a more sugar-like flavor profile to the sweetener composition than the combination of the at least one sweetness enhancer and at least one sweetener would have without the at least one at least one sweet taste improving composition.

5. The sweetener composition of claim 1, wherein the at least one sweetener comprises a carbohydrate sweetener, a high-potency sweetener, or a combination thereof.

6. The sweetener composition of claim 5, wherein the at least one high-potency sweetener comprises a natural high-potency sweetener selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, rubusoside, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, cyclocarioside I, and combinations thereof.

7. The sweetener composition of claim 5, wherein the at least one high-potency sweetener comprises a synthetic high-potency sweetener selected from the group consisting of sucralose, acesulfame potassium or other salts, aspartame, alitame, saccharin, neohesperidin dihydrochalcone, cyclamate, neotame, N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-.alpha.-aspartyl]-L-phenylalani- ne 1-methyl ester, N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-.alpha.-aspartyl]-L-phe- nylalanine 1-methyl ester, N-[3-(3-methoxy-4-hydroxyphenylpropyl]-L-.alpha.-aspartyl]-L-phenylalanin- e 1-methyl ester, salts thereof, and combinations thereof.

8. The sweetener composition of claim 5, wherein the at least one sweetener comprises a carbohydrate selected from the group consisting of sucrose, fructose, glucose, erythritol, maltitol, lactitol, sorbitol, mannitol, xylitol, D-tagatose, trehalose, galactose, rhamnose, cyclodextrin, ribulose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose, psicose, turanose, cellobiose, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, glucono-lactone, abequose, galactosamine, xylo-oligosaccharides, gentio-oligoscaccharides, galacto-oligosaccharides, sorbose, nigero-oligosaccharides, fructooligosaccharides, maltotetraol, maltotriol, malto-oligosaccharides, lactulose, melibiose, raffinose, rhamnose, ribose, isomerized liquid sugars such as high fructose corn/starch syrup, coupling sugars, soybean oligosaccharides, and glucose syrup.

9. The sweetener composition of claim 2, wherein the at least one sweet taste improving composition is selected from the group consisting of carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, organic acids, inorganic acids, organic salts, inorganic salts, bitter compounds, flavorants, astringent compounds, polymers, proteins or protein hydrolysates, surfactants, emulsifiers, flavonoids, alcohols, and combinations thereof.

10. The sweetener composition of claim 1, wherein the at least one sweetness enhancer comprises:

11. The sweetener composition of claim 1, wherein the at least one sweetness enhancer comprises:

12. The sweetener composition of claim 1, wherein the at least one sweetness enhancer comprises:

13. The sweetener composition of claim 1, wherein the at least one sweetness enhancer comprises:

14. The sweetener composition of claim 1, wherein the at least one sweetness enhancer comprises:

15. A sweetened composition comprising a sweetenable composition and the sweetener composition of claim 1.

16. The sweetened composition of claim 15, wherein the at least one sweetness enhancer, at least one sweetener, and optionally at least one sweet taste improving composition are present in the sweetened composition in an amount effective for the sweetener composition to impart an osmolarity from about 10 mOsmole/L to about 500 mOsmole/L to an aqueous solution of the sweetener composition when the at least one sweetness enhancer and at least one sweetener are present in the aqueous solution in an amount sufficient to impart a sweetness intensity equivalent to that of a 10% aqueous solution of sucrose by weight.

17. A method for enhancing the sweetness of a sweetener composition comprising combining at least one sweetness enhancer and at least one high-potency sweetener, wherein the at least one sweetness enhancer comprises a sulfamate having the chemical formula:wherein R.sub.1 and R.sub.2, independent of one another, comprise a hydrogen, alkoxy, aryloxy, nitro, acyl, cyano, thioester, thioether, or a straight chained, branched, or cyclic alkyl, alkenyl, alkynyl, aryl, heteroaryl, or heterocyclic group;wherein R.sub.3 comprises any alkali or alkaline earth metal, hydrogen, or a straight chained, branched, or cyclic alkyl, alkenyl, alkynyl, aryl, heteroaryl, or heterocyclic group;wherein both R.sub.1 and R.sub.2 may be incorporated into a substituted or an unsubstituted heteroaryl or heterocyclic group;wherein both R.sub.2 and R.sub.3 may be incorporated into a substituted or an unsubstituted heteroaryl or heterocyclic group; andwherein the functional groups or moieties of R.sub.1, R.sub.2, and R.sub.3 may optionally be substituted with one or more moities including hydrogen, hydroxyl, halogen, haloalkyl, carboxyl, acyl, acyloxy, amino, amido, carboxyl derivatives, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, mercapto, imino, sulfonyl, sulfenyl, sulfinyl, sulfamoyl, carboalkoxy, carboxamido, phosphonyl, phosphinyl, phosphoryl, phosphino, thioester, thioether, oximino, hydrazino, carbamyl, phospho, phosphonato, substituted or unsubstituted straight, branched, cyclic, alkyl, alkynl, alkenyl, aryl, heteroaryl, or heterocyclic group.

18. The method of claim 17, wherein the at least one sweetness enhancer, at least one sweetener, and optionally at least one sweet taste improving composition are present in the sweetened composition in an amount effective for the sweetener composition to impart an osmolarity from about 10 mOsmole/L to about 500 mOsmole/L to an aqueous solution of the sweetener composition when the at least one sweetness enhancer and at least one sweetener are present in the aqueous solution in an amount sufficient to impart a sweetness intensity equivalent to that of a 10% aqueous solution of sucrose by weight.
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Description

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CROSS-REFERENCE TO RELATED APPLICATIONS

[0001]The present application claims priority under 35 U.S.C. .sctn.119(c) to U.S. Provisional Application No. 60/939,554, filed on May 22, 2007, the disclosure of which is hereby incorporated by reference in its entirety.

FIELD OF THE INVENTION

[0002]The present invention relates to sweeteners having enhanced sweetness. In particular, the present invention relates to use of sulfamate analogues as sweetness enhancers and/or taste modulators.

BACKGROUND OF THE INVENTION

[0003]Although natural caloric sweetener compositions such as sucrose, fructose, and glucose taste good to most consumers, they are caloric. Therefore, alternative non-caloric or low-caloric sweeteners have been used widely as sugar or sucrose substitutes. Many non-caloric or low-caloric sweeteners, however, are prohibitively expensive. Thus, it may be desirable to identify compounds capable of enhancing or increasing the perception of sweetness of such sweeteners. By combining such compounds with sweeteners, the amount of sweetener needed to obtain a desired degree of sweetness may be reduced significantly, thereby reducing the calories imparted by natural caloric sweeteners or reducing the amounts of low-caloric or non-caloric natural or synthetic high-potency sweeteners.

[0004]It is well known to those skilled in the art of food/beverage formulation, however, that changing the sweetener in a composition requires re-balancing of the flavor and other taste components (e.g., acidulants). For example, the sweetness enhanced sweet tastes of natural caloric sweeteners and alternative non-caloric or low-caloric sweeteners may be slower in onset and longer in duration than the sweet taste produced by sugar and thus change the taste balance of a food composition. In addition, sweetness enhanced sweet tastes of natural caloric sweeteners and alternative non-caloric or low-caloric sweeteners may exhibit (i) lower maximal response than sugar, (ii) off tastes including bitter, metallic, cooling, astringent, licorice-like taste, etc., and/or (iii) sweetness which diminishes on iterative tasting. If the taste profile of sweetness enhanced sweetener compositions could be modified to impart specific desired taste characteristics to be more sugar-like, the type and variety of compositions that may be prepared with that sweetness enhanced sweetener may be expanded significantly. Accordingly, it may be desirable to selectively modify the taste characteristics of sweetness enhanced sweetener compositions.

SUMMARY OF THE INVENTION

[0005]Generally, this invention addresses the above-described need by providing a sweetness enhancer comprising a sulfamate analogue for enhancing sweetness. In a particular embodiment, the sweetness enhancer comprises a sulfamate having the chemical formula:

wherein R.sub.1 and R.sub.2, independent of one another, comprise a hydrogen, alkoxy, aryloxy, nitro, acyl, cyano, thioester, thioether, or a straight chained, branched, or cyclic alkyl alkenyl, alkynyl, aryl, heteroaryl, or heterocyclic group; wherein R.sub.3 comprises any alkali or alkaline earth metal, hydrogen, or a straight chained, branched, or cyclic alkyl, alkenyl, alkynyl, aryl, heteroaryl, or heterocyclic group; wherein both R.sub.1 and R.sub.2 may be incorporated into a substituted or an unsubstituted heteroaryl or heterocyclic group; and wherein both R.sub.2 and R.sub.3 may be incorporated into a substituted or an unsubstituted heteroaryl or heterocyclic group. The functional groups or moieties of R.sub.1, R.sub.2, and R.sub.3 may optionally be substituted with one or more moities. Non-limiting examples of such moieties include hydrogen, hydroxyl, halogen, haloalkyl, carboxyl, acyl, acyloxy, amino, amido, carboxyl derivatives, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, mercapto, imino, sulfonyl, sulfenyl, sulfinyl, sulfamoyl, carboalkoxy, carboxamido, phosphonyl, phosphinyl, phosphoryl, phosphino, thioester, thioether, oximino, hydrazino, carbamyl, phospho, phosphonato, substituted or unsubstituted straight, branched, cyclic, alkyl, alkynl, alkenyl, aryl, heteroaryl, or heterocyclic group, or any other viable functional groups or moieties known to those of ordinary skill in the art.

[0006]The sweetness enhancer may be combined with any suitable sweetener to provide a sweetener composition having enhanced sweetness. In another embodiment, the sweetener composition may further comprise at least one sweet taste improving composition.

[0007]Other embodiments described herein provide sweetened compositions comprising at least one sweetener and at least one sweetness enhancer comprising a sulfamate, methods for enhancing the sweetness of sweetener compositions by combining a sweetener with a sweetness enhancer comprising a sulfamate, and methods for enhancing the sweetness of sweetened composition by combining a sweetenable composition with a sweetener and a sweetness enhancer comprising a sulfamate.

[0008]Objects and advantages of the invention will be set forth in part in the following description, or may be obvious from the description, or may be learned through practice of the invention. Unless otherwise defined, all technical and scientific terms and abbreviations used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. Although methods and compositions similar or equivalent to those described herein can be used in the practice of the present invention, suitable methods and compositions are described without intending that any such methods and compositions limit the invention herein.

BRIEF DESCRIPTION OF THE DRAWINGS

[0009]FIG. 1 is a powder x-ray diffraction scan of rebaudioside A polymorph Form 1 on a plot of the scattering intensity versus the scattering angle 2.theta. in accordance with an embodiment of this invention.

[0010]FIG. 2 is a powder x-ray diffraction scan of rebaudioside A polymorph Form 2 on a plot of the scattering intensity versus the scattering angle 2.theta. in accordance with an embodiment of this invention.

[0011]FIG. 3 is a powder x-ray diffraction scan of rebaudioside A polymorph Form 3A on a plot of the scattering intensity versus the scattering angle 2.theta. in accordance with an embodiment of this invention.

[0012]FIG. 4 is a powder x-ray diffraction scan of rebaudioside A polymorph Form 3B on a plot of the scattering intensity versus the scattering angle 2.theta. in accordance with an embodiment of this invention.

[0013]FIG. 5 is a powder x-ray diffraction scan of rebaudioside A polymorph Form 4 on a plot of the scattering intensity versus the scattering angle 2.theta. in accordance with an embodiment of this invention.

DETAILED DESCRIPTION OF THE EMBODIMENTS

[0014]Reference now will be made in detail to the presently proffered embodiments of the invention. Each example is provided by way of explanation of embodiments of the invention, not limitation of the invention. In fact, it will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention. For instance, features illustrated or described as part of one embodiment, can be used on another embodiment to yield a still further embodiment. Thus, it is intended that the present invention cover such modifications and variations within the scope of the appended claims and their equivalents.

[0015]Briefly described, embodiments of the present invention include compositions capable of enhancing sweetness. Other embodiments of the present invention include compositions and sweetened compositions having enhanced sweetness. Certain embodiments may have improved temporal and/or flavor profile in addition to enhanced sweetness. In particular, embodiments provided herein combine sweetness enhancers and sweetener compositions to increase the perception of sweet taste of a sweetener composition with sweet taste improving compositions to improve the temporal and/or flavor profile of the sweetness enhanced sweetener compositions.

I. Sweetness Enhancers

[0016]As used herein, the phrase "sweetness enhancer" includes compositions capable of enhancing or intensifying the perception of sweet taste of sweetener compositions or sweetened compositions. The phrase sweetness enhancer is synonymous with the terms "sweet taste potentiator," "sweetness potentiator," and "sweetness intensifier". Generally, the sweetness enhancers provided herein enhance the sweet taste of sweeteners without providing any noticeable sweet taste by themselves at acceptable use levels; however, the sweetness enhancers may themselves provide sweet taste at higher concentrations.

[0017]In a particular embodiment, the sweetness enhancer comprises a sulfamate comprising an O-substituted sulfamic acid, N-substituted sulfamic acid, or di-/tri-substituted derivatives of sulfamic acid. Sulfamic acid, as used herein, generally comprises compounds having the chemical formula H.sub.3NSO.sub.3, and is synonymous with the phrases amidosulfonic acid, amidosulfuric acid, aminosulfonic acid, and sulfamidic acid.

[0018]In a particular embodiment, the sulfamate has the chemical structure of Formula I:

wherein R.sub.1 and R.sub.2, independent of one another, comprise a hydrogen, alkoxy, aryloxy, nitro, acyl, cyano, thioester, thioether, or a straight chained, branched, or cyclic alkyl, alkenyl, alkynyl, aryl, heteroaryl, or heterocyclic group; wherein R.sub.3 comprises any alkali or alkaline earth metal, hydrogen, or a straight chained, branched, or cyclic alkyl, alkenyl, alkynyl, aryl, heteroaryl, or heterocyclic group; wherein both R.sub.1 and R.sub.2 may be incorporated into a substituted or an unsubstituted heteroaryl or heterocyclic group; and wherein both R.sub.2 and R.sub.3 may be incorporated into a substituted or an unsubstituted heteroaryl or heterocyclic group. The functional groups or moieties of R.sub.1, R.sub.2, and R.sub.3 may optionally be substituted with one or more moities. Non-limiting examples of such moieties include hydrogen, hydroxyl, halogen, haloalkyl, carboxyl, acyl, acyloxy, amino, amido, carboxyl derivatives, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, mercapto, imino, sulfonyl, sulfenyl, sulfinyl, sulfamoyl, carboalkoxy, carboxamido, phosphonyl, phosphinyl, phosphoryl, phosphino, thioester, thioether, oximino, hydrazino, carbamyl, phospho, phosphonato, substituted or unsubstituted straight, branched, cyclic, alkyl, alkynl, alkenyl, aryl, heteroaryl, or heterocyclic group, or any other viable functional groups or moieties known to those of ordinary skill in the art.

[0019]In one particular embodiment, the sweetener enhancer comprises a heterocyclic sulfamate such as a triazolyl ring containing sulfamate (1). For example, the sweetness enhancer may comprise sodium 1H-1,3,5-triazolyl sulfamate, having the chemical structure:

which acts as a sweetness enhancer but is not sweet by itself (e.g., about 372 ppm increases the sweetness intensity of a 6.0% sugar solution to the equivalent of an about 7.1% sugar solution).

[0020]In one particular embodiment, the sweetener enhancer comprises an analog of the cyclohexyl sulfamate such as an alkyl substituted cyclohexyl sulfamate (2). For example, the sweetness enhancer may comprise sodium 1 H-2-methyl cyclohexyl sulfamate, having the chemical structure:

which acts as a sweetness enhancer but is not sweet by itself (e.g., about 430 ppm increases the sweetness intensity of a 6.0% sugar solution to the equivalent of an about 7.3% sugar solution).

[0021]In another particular embodiment, the sweetener enhancer comprises a branched aliphatic sulfamate (3A) or (3B). For example, the sweetness enhancer may comprise sodium 1 H-3,3-dimethyl butyl sulfamate, having the chemical structure:

which acts as a sweetness enhancer but is not sweet by itself (e.g., about 406 ppm increases the sweetness intensity of a 6.0% sugar solution to the equivalent of an about 7.0% sugar solution). Alternatively, the sweetness enhancer may comprise potassium 1 H-3,3-dimethyl butyl sulfamate, having the chemical structure:

which acts as a sweetness enhancer but is not sweet by itself in amounts up to 1000 ppm (e.g., about 200 ppm increases the sweetness intensity of a 6.0% sugar solution to the equivalent of an about 7.0% sugar solution).

[0022]In still another particular embodiment, the sweetener enhancer comprises a bicyclic carbo-sulfamate (4). For example, the sweetness enhancer may comprise sodium bicycle[2.2.1]heptan-2-yl sulfamate, having the chemical structure:

which acts as a sweetness enhancer (e.g., about 125 ppm increases the sweetness intensity of a 6.0% sugar solution to the equivalent of an about 8.1% sugar solution), and which by itself has a very faint sweet taste (e.g., about 62 ppm has the equivalent sweetness intensity of a <1% sugar solution).

[0023]In another particular embodiment, the sweetener enhancer comprises a heterocyclic sulfamate such as a thiazolyl sulfamate (5). For example, in a particular embodiment the sweetness enhancer comprises sodium1H-thiazolyl sulfamate, having the chemical structure:

which acts as a sweetness enhancer but is not sweet by itself (e.g., about 404 ppm increases the sweetness intensity of a 6.0% sugar solution to the equivalent of an about 6.9% sugar solution).

[0024]In one embodiment, the sweetness enhancer comprises an aliphatic sulfamate having the general chemical structure of Formula I, wherein at least one of R.sub.1, R.sub.2, or R.sub.3 comprise a straight chained, branched, or cyclic alkyl, alkenyl, alkynyl, or heterocyclic group. Non-limiting examples of aliphatic sulfamates suitable for use as sweetness enhancers are illustrated in Table 1.

TABLE-US-00001 TABLE 1 Aliphatic and Alicyclic Sulfamates

[0025]In another embodiment, the sweetness enhancer comprises an aromatic or heteraromatic sulfamate having the general chemical structure of Formula I, wherein at least one of R.sub.1, R.sub.2, or R.sub.3 comprise an aryl or heteroaryl group. Non-limiting examples of aromatic and heteroaromatic sulfamates suitable for use as sweetness enhancers are illustrated in Table 2.

TABLE-US-00002 TABLE 2 Aromatic and Heteroaromatic Sulfamates

[0026]It also is envisioned that the sweetness enhancer may comprise a composition known to those of skill in the art as a sulfamate sweetener (e.g., cyclamate) and which is capable of enhancing the sweetness of the sweetener composition. Examples of such sulfamates are disclosed in U.S. Pat. No. 4,158,068, which discloses combining acesulfame potassium with at least one high-potency sweetener selected from the group consisting of aspartyl peptide ester sweeteners, sulfamate sweeteners, sulfimide sweeteners, and dihydrochalcone sweeteners.

[0027]In particular embodiments, the sweetener compositions provided herein include an effective amount of sweetness enhancers in the sweetener composition. An effective amount of a sweetness enhancer is an amount sufficient to increase or enhance the intensity of sweet taste of a sweetener composition beyond the degree of sweetness perceived for a sweetener composition without a sweetness enhancer. For example, particular embodiments may include the sweetness enhancer in an amount from about 0.1 ppm to about 500 ppm of the total sweetener composition, from about 10 ppm to about 400 ppm, from about 100 ppm to about 500 ppm, or any other amounts or ranges therebetween. For example, the sweetness enhancer may comprise from about 0.1 to about 25 ppm of the total sweetener composition, from about 0.1 to about 25 ppm, from about 0.1 to about 15 ppm, from about 0.1 to about 10 ppm, or from about 0.1 to about 5 ppm. In another embodiment, the sweetness enhancer may comprise from about 25 to about 100 ppm of the total sweetener composition, from about 100 to about 250 ppm, or from about 250 to about 500 ppm.

II. Sweeteners

[0028]The sweetness enhancers described hereinabove may be used to enhance the sweet taste or perception of any suitable caloric, low-caloric, or non-caloric sweetener. Non-limiting examples of such sweeteners include caloric carbohydrate sweeteners (including polyols), natural high-potency sweeteners, synthetic high-potency sweeteners, and combinations thereof. As used herein, the phrase "sweetness enhanced sweetener composition" refers to combinations including at least one sweetness enhancer and at least one sweetener.

[0029]Non-limiting examples of suitable caloric carbohydrate sweeteners include sucrose, fructose, glucose, erythritol, maltitol, lactitol, sorbitol, mannitol, xylitol, D-tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g., .alpha.-cyclodextrin, .beta.-cyclodextrin, and .gamma.-cyclodextrin), ribulose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose, psicose, turanose, cellobiose, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, glucono-lactone, abequose, galactosamine, xylo-oligosaccharides (xylotriose, xylobiose and the like), gentio-oligoscaccharides (gentiobiose, gentiotriose, gentiotetraose and the like), galacto-oligosaccharides, sorbose, nigero-oligosaccharides, fructooligosaccharides (kestose, nystose and the like), maltotetraol, maltotriol, malto-oligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose and the like), lactulose, melibiose, raffinose, rhamnose, ribose, isomerized liquid sugars such as high fructose corn/starch syrup (e.g., HFCS55, HFCS42, or HFCS90), coupling sugars, soybean oligosaccharides, and glucose syrup.

[0030]Other sweeteners suitable for use in embodiments provided herein include natural and synthetic high-potency sweeteners. As used herein the phrases "natural high-potency sweetener", "NHPS", "NHPS composition", and "natural high-potency sweetener composition" are synonymous. "NHPS" means any sweetener found in nature which may be in raw, extracted, purified, or any other form, singularly or in combination thereof and characteristically have a sweetness potency greater than sucrose, fructose, or glucose, yet have less calories. Non-limiting examples of NHPSs suitable for embodiments of this invention include rebaudioside A, rebaudioside B, rebaudioside C (dulcoside B), rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, rubusoside, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, and cyclocarioside I. NHPS also includes modified NHPSs. Modified NHPSs include NHPSs which have been altered naturally. For example, a modified NHPS includes, but is not limited to, NHPSs which have been fermented, contacted with enzyme, or derivatized or substituted on the NHPS. In one embodiment, at least one modified NHPS may be used in combination with at least one NHPS. In another embodiment, at least one modified NHPS may be used without a NHPS. Thus, modified NHPSs may be substituted for a NHPS or may be used in combination with NHPSs for any of the embodiments described herein. For the sake of brevity, however, in the description of embodiments of this invention, a modified NHPS is not expressly described as an alternative to an unmodified NHPS, but it should be understood that modified NHPSs can be substituted for NHPSs in any embodiment disclosed herein.

[0031]In one embodiment, extracts of a NHPS may be used in any purity percentage. In another embodiment, when a NHPS is used as a non-extract, the purity of the NHPS may range for example from about 25% to about 100%. According to other embodiments, the purity of the NHPS may range from about 50% to about 100%; from about 70% to about 100%; from about 80% to about 100%; from about 90% to about 100%; from about 95% to about 100%; from about 95% to about 99.5%; from about 96% to about 100%; from about 97% to about 100%; from about 98% to about 100%; and from about 99% to about 100%.

[0032]Purity, as used here, represents the weight percentage of a respective NHPS compound present in a NHPS extract, in raw or purified form. In one embodiment, a steviolglycoside extract comprises a particular steviolglycoside in a particular purity, with the remainder of the stevioglycoside extract comprising a mixture of other steviolglycosides.

[0033]To obtain a particularly pure extract of a NHPS, such as rebaudioside A, it may be necessary to purify the crude extract to a substantially pure forrn. Such methods generally are known to those of ordinary skill in the art.

[0034]An exemplary method for purifying a NHPS, such as rebaudioside A, is described in U.S. patent application Ser. No. 11/751,627, filed May 21, 2007, which claims priority to U.S. Provisional Patent Applications 60/805,216 and 60/889,318, filed on Jun. 19, 2006, and Feb. 12, 2007, respectively, all entitled "Rebaudioside A Composition and Method for Purifying Rebaudioside A," the disclosures of which are incorporated herein by reference in their entirety.

[0035]Briefly described, substantially pure rebaudioside A is crystallized in a single step from an aqueous organic solution comprising at least one organic solvent and water in an amount from about 10% to about 25% by weight, more particularly from about 15% to about 20% by weight. Organic solvents may comprise alcohols, acetone, and acetonitile. Non-limiting examples of alcohols include ethanol, methanol, isopropanol, 1-propanol, 1-butanol, 2-butanol, tert-butanol, and isobutanol. In one embodiment, the at least one organic solvent comprises a mixture of ethanol and methanol present in the aqueous organic solution in a weight ratio ranging from about 20 parts to about 1 part ethanol to about 1 part methanol, in another embodiment from about 3 parts to about 1 part ethanol to about 1 part methanol.

[0036]In one embodiment, the weight ratio of the aqueous organic solution and crude rebaudioside A ranges from about 10 to about 4 parts aqueous organic solution to about 1 part crude rebaudioside A, more particularly from about 5 to about 3 parts aqueous organic solution to about 1 part crude rebaudioside A.

[0037]In an exemplary embodiment, the method of purifying rebaudioside A is carried out at approximately room temperature. In another embodiment, the method of purifying rebaudioside A further comprises the step of heating the rebaudioside A solution to a temperature in a range from about 20.degree. C. to about 40.degree. C., or in another embodiment to a reflux temperature, for about 0.25 hour to about 8 hours. In another exemplary embodiment, wherein the method for purifying rebaudioside A comprises the step of heating the rebaudioside A solution, the method further comprises the step of cooling the rebaudioside A solution to a temperature in the range from about 4.degree. C. to about 25.degree. C. for about 0.5 hour to about 24 hours.

[0038]According to particular embodiments, the purity of rebaudioside A may range from about 50% to about 100%; from about 70% to about 100%; from about 80% to about 100%; from about 90% to about 100%; from about 95% to about 100%; from about 95% to about 99.5%; about 96% to about 100%; from about 97% to about 100%; from about 98% to about 100%; and from about 99% to about 100%. According to particular embodiments, upon crystallization of crude rebaudioside A the substantially pure rebaudioside A composition comprises rebaudioside A in a purity greater than about 95% by weight up to about 100% by weight on a dry basis. In other exemplary embodiments, substantially pure rebaudioside A comprises purity levels of rebaudioside A greater than about 97% up to about 100% rebaudioside A by weight on a dry basis, greater than about 98% up to about 100% by weight on a dry basis, or greater than about 99% up to about 100% by weight on a dry basis. The rebaudioside A solution during the single crystallization step may be stirred or unstirred.

[0039]In an exemplary embodiment, the method of purifying rebaudioside A further comprises the step of seeding (optional step) the rebaudioside A solution at an appropriate temperature with high-purity crystals of rebaudioside A sufficient to promote crystallization of the rebaudioside A to form pure rebaudioside A. An amount of rebaudioside A sufficient to promote crystallization of substantially pure rebaudioside A comprises an amount of rebaudioside A from about 0.0001% to about 1% by weight of the rebaudioside A present in the solution, more particularly from about 0.01% to about 1% by weight. An appropriate temperature for the step of seeding comprises a temperature in a range from about 18.degree. C. to about 35.degree. C.

[0040]In another exemplary embodiment, the method of purifying rebaudioside A further comprises the steps of separating and washing the substantially pure rebaudioside A composition. The substantially pure rebaudioside A composition may be separated from the aqueous organic solution by a variety of solid-liquid separation techniques that utilize centrifugal force, that include, without limitation, vertical and horizontal perforated basket centrifuge, solid bowl centrifuge, decanter centrifuge, peeler type centrifuge, pusher type centrifuge, Heinkel type centrifuge, disc stack centrifuge and cyclone separation. Additionally, separation may be enhanced by any of pressure, vacuum, and gravity filtration methods, that include, without limitation, the use of belt, drum, Nutsche type, leaf, plate, Rosenmund type, sparkler type, and bag filters and filter press. Operation of the rebaudioside A solid-liquid separation device may be continuous, semi-continuous or in batch mode. The substantially pure rebaudioside A composition also may be washed on the separation device using various aqueous organic solutions and mixtures thereof. The substantially pure rebaudioside A composition can be dried partially or totally on the separation device using any number of gases, including, without limitation, nitrogen and argon, to evaporate residual liquid solvent. The substantially pure rebaudioside A composition may be removed automatically or manually from the separation device using liquids, gases or mechanical means by either dissolving the solid or maintaining the solid form.

[0041]In still another exemplary embodiment, the method of purifying rebaudioside A further comprises the step of drying the substantially pure rebaudioside A composition using techniques well known to those skilled in the art, non-limiting examples of which include the use of a rotary vacuum dryer, fluid bed dryer, rotary tunnel dryer, plate dryer, tray dryer, Nauta type dryer, spray dryer, flash dryer, micron dryer, pan dryer, high and low speed paddle dryer and microwave dryer. In an exemplary embodiment, the step of drying comprises drying the substantially pure rebaudioside A composition using a nitrogen or argon purge to remove the residual solvent at a temperature in a range from about 40.degree. C. to about 60.degree. C. for about 5 hours to about 100 hours.

[0042]In yet another exemplary embodiment, wherein the crude rebaudioside A mixture comprises substantially no rebaudioside D impurity, the method of purifying rebaudioside A further comprises the step of slurrying the composition of substantially pure rebaudioside A with an organic solvent or an aqueous organic solution prior to the step of separating and drying the substantially pure rebaudioside A composition. The slurry is a mixture comprising a solid and an aqueous organic solution or organic solvent, wherein the solid comprises the substantially pure rebaudioside A composition and is only sparingly soluble in the aqueous organic solution or organic solvent. In an embodiment, the substantially pure rebaudioside A composition and aqueous organic solution or organic solvent are present in the slurry in a weight ratio ranging from about 15 parts to 1 part aqueous organic solution to about 1 part substantially pure rebaudioside A composition. In one embodiment, the slurry is maintained at room temperature. In another embodiment, the step of slurrying comprises heating the slurry to a temperature in a range from about 20 to about 40.degree. C. The substantially pure rebaudioside A composition is slurried for about 0.5 hour to about 24 hours.

[0043]In still yet another exemplary embodiment, the method of purifying rebaudioside A further comprises the steps of separating the substantially pure rebaudioside A composition from the aqueous organic solution or organic solvent of the slurry and washing the substantially pure rebaudioside A composition followed by the step of drying the substantially pure rebaudioside A composition.

[0044]If further purification is desired, the method of purifying rebaudioside A described herein may be repeated or the substantially pure rebaudioside A composition may be purified further using an alternative purification method, such as the column chromatography.

[0045]It also is contemplated that other NHPSs may be purified using the purification method described herein, requiring only minor experimentation that would be obvious to those of ordinary skill in the art.

[0046]The purification of rebaudioside A by crystallization as described above results in the formation of at least three different polymorphs: Form 1: a rebaudioside A hydrate; Form 2: an anhydrous rebaudioside A; and Form 3: a rebaudioside A solvate. In addition to the at least three polymorphic forms of rebaudioside A, the purification of rebaudioside A may result in the formation of an amorphous form of rebaudioside A, Form 4. The aqueous organic solution and temperature of the purification process influence the resulting polymorphs in the substantially pure rebaudioside A composition. FIGS. 1-5 are exemplary powder x-ray diffraction (XRPD) scans of the polymorphic and amorphous forms of rebaudioside A: Form 1 (hydrate), Form 2 (anhydrate), Form 3A (methanol solvate), Form 3B (ethanol solvate), and Form 4 (amorphous), respectively.

[0047]The material properties of the four rebaudioside A polymorphs are summarized in the following table:

TABLE-US-00003 TABLE 7 Rebaudioside A Polymorphic and Amorphous Forms Form 1 Form 2 Form 3 Form 4 Polymorph Polymorph Polymorph Amorphous Rate of dissolution Very low (<0.2% Intermediate (<30% High (>30% High (>35.0% in H20 at 25.degree. C. in 60 minutes) in 5 minutes) in 5 minutes) in 5 minutes) Alcohol content <0.5% <1% 1-3% >0.05% Moisture content >5% <1% <3% <6%

[0048]The type of polymorph formed is dependent on the composition of the aqueous organic solution, the temperature of the crystallization step, and the temperature during the drying step. Form 1 and Form 3 are believed to be formed during the single crystallization step while Form 2 is believed to be formed during the drying step after conversion from Form 1 or Form 3.

[0049]Low temperatures during the crystallization step, in the range of about 20.degree. C. to about 50.degree. C., and a low ratio of water to the organic solvent in the aqueous organic solution results in the formation of Form 3. High temperatures during the crystallization step, in the range of about 50.degree. C. to about 80.degree. C., and a high ratio of water to the organic solvent in the aqueous organic solution results in the formation of Form 1. Form 1 can be converted to Form 3 by slurrying in an anhydrous solvent at room temperature (2-16 hours) or at reflux for approximately (0.5-3 hours). Form 3 can be converted to Form 1 by slurrying the polymorph in water at room temperature for approximately 16 hours or at reflux for approximately 2-3 hours. Form 3 can be converted to Form 2 during the drying process; however, increasing either the drying temperature above 70.degree. C. or the drying time of a substantially pure rebaudioside A composition can result in decomposition of the rebaudioside A and increase the level of rebaudioside B impurity in the substantially pure rebaudioside A composition. Form 2 can be converted to Form 1 with the addition of water.

[0050]Form 4 may be formed from Form 1, 2, 3, or combinations thereof, using methods well known to those of ordinary skill in the art. Non-limiting examples of such methods include ball milling, precipitation, lypophilization, cryo-grinding, and spray-drying. In a particular embodiment, Form 4 can be prepared from a substantially pure rebaudioside A composition obtained by the purification methods described hereinabove by spray-drying a solution of the substantially pure rebaudioside A composition.

[0051]According to particular embodiments, the rebaudioside A composition may be modified to comprise particular amounts of the polymorphic or amorphous forms. For example, in one embodiment the rebaudioside A composition may be modified to have an increased amount of Forms 2, 3, or 4, or a combination thereof (such that the total amount of the combined Forms falls within the desired range) while decreasing the amount of Form 1 present. Not wishing to be bound by any theory, by controlling the amount of the particular polymorphic and/or amorphous forms present in the rebaudioside A composition, a desired rate of dissolution of the rebaudioside A composition may be obtained.

[0052]For example, in a particular embodiment the rebaudioside A composition may comprise any one of Forms 2, 3, or 4, or a combination thereof (such that the total amount of the combined Forms falls within the designated range) in an amount of at least about 10% by weight of the rebaudioside A composition, at least about 25%, at least about 50%, at least about 75%, at least about 90%, or at least 99% by weight of the rebaudioside A composition. in another embodiment, the rebaudioside A composition may comprise an amount of any one of Forms 2, 3, or 4, or a combination thereof (such that the total amount of the combined Forms falls within the designated range) in an amount from about 10% up to about 100% by weight of the rebaudioside A composition, from about 25% up to about 100%, from about 50% up to about 100%, from about 75% up to about 100%, or from about 90% up to about 100% by weight of the rebaudioside A composition. Alternatively or in addition to controlling the amount of Forms 2, 3, or 4, or combinations thereof which are present in the rebaudioside A composition, one skilled in the art may desire to control the rate of dissolution of the rebaudioside A composition by modifying the amount of Form 1 present in the rebaudioside A composition. Accordingly, in a particular embodiment the rebaudioside A composition may comprise Form 1 in an amount up to about 50% by weight of the rebaudioside A composition, up to about 25%, up to about 10%, up to about 5%, or up to about 1% by weight of the rebaudioside A composition. In another embodiment, the rebaudioside A composition may comprise Form 1 in an amount from about 0.5% up to about 50% by weight of the rebaudioside A composition, from about 0.5% up to about 25%, from about 0.5% up to about 10%, from about 0.5% up to about 5%, or from about 0.5% up to about 1% by weight of the rebaudioside A composition.

[0053]As used herein, the phrase "synthetic sweetener" refers to any compositions which are not found in nature and which characteristically have a sweetness potency greater than sucrose, fructose, or glucose, yet have less calories. Non-limiting examples of synthetic sweeteners suitable for embodiments of this invention include sucralose, acesulfame potassium or other salts, aspartame, alitame, saccharin, neohesperidin dihydrochalcone, cyclamate, neotame, N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-.alpha.-aspartyl]-L-phenylalani- ne 1-methyl ester, N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-.alpha.-aspartyl]-L-phe- nylalanine 1-methyl ester, N-[3-(3-methoxy-4-hydroxyphenyl)propyl]-L-.alpha.-aspartyl]-L-phenylalani- ne 1-methyl ester, salts thereof, and the like.

[0054]The NHPS and synthetic sweeteners may be used individually or in combination with other NHPS and/or synthetic sweeteners. For example, the sweetener composition may comprise a single NHPS or a single synthetic sweetener; a single NHPS in combination with a single synthetic sweetener; one or more NHPSs in combination with a single synthetic sweetener; a single NHPS in combination with one or more synthetic sweeteners; or one or more NHPSs in combination with one or more synthetic sweeteners. A plurality of natural and/or synthetic high-potency sweeteners may be used as long as the combined effect does not adversely affect the taste of the sweetener composition or orally sweetened composition.

[0055]For example, particular embodiments comprise combinations of NHPSs, such as steviolglycosides. Non-limiting examples of suitable steviolglycosides which may be combined include rebaudioside A, rebaudioside B, rebaudioside C (dulcoside B), rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, rubusoside, stevioside, or steviolbioside. According to particular embodiments of the present invention, the combination of high-potency sweeteners comprises rebaudioside A in combination with rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, stevioside, steviolbioside, dulcoside A, or combinations thereof.

[0056]Generally, according to a particular embodiment, rebaudioside A is present in the combination of high-potency sweeteners in an amount in the range of about 50 to about 99.5% by weight of the combination of high-potency sweeteners, in another embodiment in the range of about 70 to about 90% by weight, and in yet another embodiment in the range of about 75 to about 85% by weight.

[0057]In another particular embodiment, rebaudioside B is present in the combination of high-potency sweeteners in an amount in the range of about 1 to about 8% by weight of the combination of high-potency sweeteners, in another embodiment in the range of about 2 to about 5% by weight, and in yet another embodiment in the range of about 2 to about 3% by weight.

[0058]In another particular embodiment, rebaudioside C is present in the combination of high-potency sweeteners in an amount in the range of about 1 to about 10% by weight of the combination of high-potency sweeteners, in another embodiment in the range of about 3 to about 8% by weight, and in yet another embodiment in the range of about 4 to about 6% by weight.

[0059]In still another particular embodiment, rebaudioside E is present in the combination of high-potency sweeteners in an amount in the range of about 0.1 to about 4% by weight of the combination of high-potency sweeteners, in another embodiment in the range of about 0.1 to about 2% by weight, and in yet another embodiment in the range of about 0.5 to about 1% by weight.

[0060]In still another particular embodiment, rebaudioside F is present in the combination of high-potency sweeteners in an amount in the range of about 0.1 to about 4% by weight of the combination of high-potency sweeteners, in another embodiment in the range of about 0.1 to about 2% by weight, and in yet another embodiment in the range of about 0,5 to about 1% by weight.

[0061]In still yet another particular embodiment, dulcoside A is present in the combination of high-potency sweeteners in an amount in the range of about 0.1 to about 4% by weight of the combination of high-potency sweeteners, in another embodiment in the range of about 0.1 to about 2% by weight, and in yet another embodiment in the range of about 0.5 to about 1% by weight.

[0062]In another particular embodiment, stevioside is present in the combination of high-potency sweeteners in an amount in the range of about 0.5 to about 10% by weight of the combination of high-potency sweeteners, in another embodiment in the range of about 1 to about 6% by weight, and in yet another embodiment in the range of about 1 to about 4% by weight.

[0063]In still another particular embodiment, steviolbioside is present in the combination of high-potency sweeteners in an amount in the range of about 0.1 to about 4% by weight of the combination of high-potency sweeteners, in another embodiment in the range of about 0.1 to about 2% by weight, and in yet another embodiment in the range of about 0.5 to about 1% by weight.

[0064]According to a particular embodiment, the high-potency sweetener composition comprises a combination of rebaudioside A, stevioside, rebaudioside B, rebaudioside C, and rebaudioside F; wherein rebaudioside A is present in the combination of high-potency sweeteners in an amount in the range of about 75 to about 85% by weight based on the total weight of the combination of high-potency sweeteners, stevioside is present in an amount in the range of about 1 to about 6% by weight, rebaudioside B is present in an amount in the range of about 2 to about 5% by weight, rebaudioside C is present in an amount in the range of about 3 to about 8% by weight, and rebaudioside F is present in an amount in the range of about 0.1 to about 2% by weight.

[0065]In addition, those of ordinary skill in the art should appreciate that the sweetener composition can be customized to obtain a desired calorie content. For example, a low-caloric or non-caloric NHPS may be combined with a caloric natural sweetener and/or other caloric additives to produce a sweetener composition with a preferred calorie content.

III. Sweet Taste Improving Compositions

[0066]The combination of the at least one sweetness enhancer and at least one sweetener often may result in a modified temporal and/or flavor profile. Accordingly, particular embodiments of the sweetness enhanced sweetener compositions provided herein also may include at least one sweet taste improving composition for re-balancing the temporal and/or flavor profile of the sweetness enhanced sweetener composition. Use of sweet taste improving compositions to improve the temporal and/or flavor profile of a sweetener composition are described in detail in co-pending U.S. patent application Ser. Nos. 11/561,148 and 11/561,158, the disclosures of which are incorporated herein by reference in their entirety.

[0067]In particular embodiments, the at least one sweetness enhancer and at least one sweet taste improving composition may be the same. Thus, it is envisioned herein that the at least one sweetness enhancer may function both to enhance the sweetness of a sweetener while also modifying the temporal and/or flavor profile of a sweetener to be more sugar-like. In other particular embodiments, the at least one sweetness enhancer and at least one sweet taste improving composition may be different.

[0068]It also is envisioned that embodiments may comprise any combination of sweetness enhancers, sweeteners and sweet taste improving compositions. For example, in one embodiment a single sweetness enhancer may be combined with a single sweetener and a single sweet taste improving composition. In another embodiment, a single sweetness enhancer may be combined with two or more sweeteners and a single sweet taste improving composition. In yet another embodiment, a single sweetness enhancer may be combined with a single sweetener and two or more sweet taste improving compositions. In still other embodiments two or more sweetness enhancers may be combined with two or more sweeteners and with two or more sweet taste improving compositions. Thus, it is envisioned that any number of sweetness enhancers, sweeteners, and sweet taste improving compositions may be combined to provide the sweetener compositions embodied herein.

[0069]Non-limiting examples of suitable sweet-taste improving compositions include carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts including organic acid salts and organic base salts, inorganic salts, bitter compounds, flavorants and flavoring ingredients, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, flavonoids, alcohols, polymers, other sweet taste improving taste additives imparting such sugar-like characteristics, and combinations thereof.

[0070]In one embodiment, a single sweet taste improving composition may be used in combination with a sweetness enhanced sweetener composition. In another embodiment, one or more sweet taste improving compositions may be used in combination with a sweetness enhanced sweetener composition.

[0071]In a particular embodiment, combinations of a sweetness enhanced sweetener composition and at least one sweet taste improving composition suppress, reduce, or eliminate undesirable taste and impart sugar-like characteristics to the sweetness enhanced sweetener composition. As used herein, the phrase "undesirable taste" includes any taste property which is not imparted by sugars, e.g. glucose, sucrose, fructose, or similar saccharides. Non-limiting examples of undesirable tastes include delayed sweetness onset, lingering sweet aftertaste, metallic taste, bitter taste, cooling sensation taste or menthol-like taste, licorice-like taste, and/or the like.

[0072]In one embodiment, a sweetness enhanced sweetener composition combined with at least one sweet taste improving composition exhibits a more sugar-like temporal and/or sugar-like flavor profile than a sweetness enhanced sweetener composition without a sweet taste improving composition is provided. As used herein, the phrases "sugar-like characteristic," "sugar-like taste," "sugar-like sweet," "sugary," and "sugar-like" are synonymous. Sugar-like characteristics include any characteristic similar to that of sucrose and include, but are not limited to, maximal response, flavor profile, temporal profile, adaptation behavior, mouthfeel, concentration/response function behavior, tastant and flavor/sweet taste interactions, spatial pattern selectivity, and temperature effects. These characteristics are dimensions in which the taste of sucrose is different from the tastes of sweetness enhanced sweetener compositions. Whether or not a characteristic is more sugar-like is determined by expert sensory panel assessments of sugar and compositions comprising the sweetness enhanced sweetener composition, both with and without a sweet taste improving composition. Such assessments quantify similarities of the characteristics of compositions comprising the sweetness enhanced sweetener composition, both with and without a sweet taste improving composition, with those comprising sugar. Suitable procedures for determining whether a composition has a more sugar-like taste are well known in the art.

[0073]In a particular embodiment, a panel of assessors is used to measure the reduction of sweetness linger. Briefly described, a panel of assessors (generally 8 to 12 individuals) is trained to evaluate sweetness perception and measure sweetness at several time points from when the sample is initially taken into the mouth until 3 minutes after it has been expectorated. Using statistical analysis, the results are compared between samples containing additives and samples that do not contain additives. A decrease in score for a time point measured after the sample has cleared the mouth indicates there has been a reduction in sweetness perception.

[0074]The panel of assessors may be trained using procedures well known to those of ordinary skill in the art. In a particular embodiment, the panel of assessors may be trained using the Spectrum.TM. Descriptive Analysis Method (Meilgaard et al, Sensory Evaluation Techniques, 3.sup.rd edition, Chapter 11). In one embodiment, the focus of training should be the recognition of and the measure of the basic tastes; specifically, sweet. In order to ensure accuracy and reproducibility of results, each assessor should repeat the measure of the reduction of sweetness linger about three to about five times per sample, taking at least a five minute break between each repetition and/or sample and rinsing well with water to clear the mouth.

[0075]Generally, the method of measuring sweetness comprises taking a 10 mL sample into the mouth, holding the sample in the mouth for 5 seconds and gently swirling the sample in the mouth, rating the sweetness intensity perceived at 5 seconds, expectorating the sample (without swallowing following expectorating the sample), rinsing with one mouthful of water (e.g., vigorously moving water in mouth as if with mouth wash) and expectorating the rinse water, rating the sweetness intensity perceived immediately upon expectorating the rinse water, waiting 45 seconds and, while waiting those 45 seconds, identifying the time of maximum perceived sweetness intensity and rating the sweetness intensity at that time (moving the mouth normally and swallowing as needed), rating the sweetness intensity after another 10-15 seconds, rating the sweetness intensity after another 60 seconds (cumulative 120 seconds after rinse), and rating the sweetness intensity after still another 60 seconds (cumulative 180 seconds after rinse). Between samples, take a 5 minute break, rinsing well with water to clear the mouth.

[0076]As used herein, the term "carbohydrate" generally refers to aldehyde or ketone compounds substituted with multiple hydroxyl groups, of the general formula (CH.sub.2O).sub.n, wherein n is 3-30, as well as their oligomers and polymers. The carbohydrates of the present invention can, in addition, be substituted or deoxygenated at one or more positions. Carbohydrates, as used herein, encompass unmodified carbohydrates, carbohydrate derivatives, substituted carbohydrates, and modified carbohydrates. As used herein, the phrases "carbohydrate derivatives", "substituted carbohydrate", and "modified carbohydrates" are synonymous. Modified carbohydrate means any carbohydrate wherein at least one atom has been added, removed, substituted, or combinations thereof. Thus, carbohydrate derivatives or substituted carbohydrates include substituted and unsubstituted monosaccharides, disaccharides, oligosaccharides, and polysaccharides. The carbohydrate derivatives or substituted carbohydrates optionally can be deoxygenated at any corresponding C-position, and/or substituted with one or more moieties such as hydrogen, halogen, haloalkyl, carboxyl, acyl, acyloxy, amino, amido, carboxyl derivatives, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, mercapto, imino, sulfonyl, sulfenyl, sulfinyl, sulfamoyl, carboalkoxy, carboxamido, phosphonyl, phosphinyl, phosphoryl, phosphino, thioester, thioether, oximino, hydrazino, carbamyl, phospho, phosphonato, or any other viable group provided the carbohydrate derivative or substituted carbohydrate functions to improve the sweet taste of the sweetness enhanced sweetener composition.

[0077]Non-limiting examples of carbohydrates in embodiments of this invention include tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g., .alpha.-cyclodextrin, .beta.-cyclodextrin, and .gamma.-cyclodextrin), maltodextrin (including resistant maltodextrins such as Fibersol-2.TM.), dextran, sucrose, glucose, ribulose, fructose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose, psicose, turanose, cellobiose, amylopectin, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, glucono-lactone, abequose, galactosamine, beet oligosaccharides, isomalto-oligosaccharides (isomaltose, isomaltotriose, panose and the like), xylo-oligosaccharides (xylotriose, xylobiose and the like), gentio-oligoscaccharides (gentiobiose, gentiotriose, gentiotetraose and the like), sorbose, nigero-oligosaccharides, fructooligosaccharides (kestose, nystose and the like), maltotetraol, maltotriol, malto-oligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose and the like), lactulose, melibiose, raffinose, rhamnose, ribose, isomerized liquid sugars such as high fructose corn/starch syrup (e.g., HFCS55, HFCS42, or HFCS90), coupling sugars, soybean oligosaccharides, and glucose syrup. Additionally, the carbohydrates as used herein may be in either the D- or L-configuration.

[0078]The term "polyol", as used herein, refers to a molecule that contains more than one hydroxyl group. A polyol may be a diol, triol, or a tetraol which contain 2, 3, and 4 hydroxyl groups, respectively. A polyol also may contain more than four hydroxyl groups, such as a pentaol, hexaol, heptaol, or the like, which contain, 5, 6, or 7 hydroxyl groups, respectively. Additionally, a polyol also may be a sugar alcohol, polyhydric alcohol, or polyalcohol which is a reduced form of carbohydrate, wherein the carbonyl group (aldehyde or ketone, reducing sugar) has been reduced to a primary or secondary hydroxyl group.

[0079]Non-limiting examples of sweet taste improving polyol additives in embodiments of this invention include erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomalt, propylene glycol, glycerol (glycerine), threitol, galactitol, reduced isomalto-oligosaccharides, reduced xylo-oligosaccharides, reduced gentio-oligosaccharides, reduced maltose syrup, reduced glucose syrup, and sugar alcohols or any other carbohydrates capable of being reduced which do not adversely affect the taste of the sweetness enhanced sweetener composition.

[0080]Suitable sweet taste improving amino acid additives for use in embodiments of this invention include, but are not limited to, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (alpha-, beta-, or gamma-isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine, and their salt forms such as sodium or potassium salts or acid salts. The sweet taste improving amino acid additives also may be in the D- or L-configuration and in the mono-, di-, or tri-form of the same or different amino acids. Additionally, the amino acids may be .alpha.-, .beta.-, .gamma.-, .delta.-, and .epsilon.-isomers if appropriate. Combinations of the foregoing amino acids and their corresponding salts (e.g., sodium, potassium, calcium, magnesium salts or other alkali or alkaline earth metal salts thereof, or acid salts) also are suitable sweet taste improving additives in embodiments of this invention. The amino acids may be natural or synthetic. The amino acids also may be modified. Modified amino acid refers to any amino acid wherein at least one atom has been added, removed, substituted, or combinations thereof (e.g., N-alkyl amino acid, N-acyl amino acid, or N-methyl amino acid). Non-limiting examples of modified amino acids include amino acid derivatives such as trimethyl glycine, N-methyl-glycine, and N-methyl-alanine. As used herein, amino acids encompass both modified and unmodified amino acids. As used herein, modified amino acid also may encompass peptides and polypeptides (e.g., dipeptides, tripeptides, tetrapeptides, and pentapeptides) such as glutathione and L-alanyl-L-glutamine.

[0081]Suitable sweet taste improving polyamino acid additives include poly-L-aspartic acid, poly-L-lysine (e.g., poly-L-.alpha.-lysine or poly-L-.epsilon.-lysine), poly-L-ornithine (e.g., poly-L-.alpha.-ornithine or poly-L-.gamma.-ornithine), poly-L-arginine, other polymeric forms of amino acids, and salt forms thereof (e.g., magnesium, calcium, potassium, or sodium salts such as L-glutamic acid mono sodium salt). The sweet taste improving polyamino acid additives also may be in the D- or L-configuration. Additionally, the polyamino acids may be .alpha.-, .beta.-, .gamma.-, .delta.-, and .epsilon.-isomers if appropriate. Combinations of the foregoing polyamino acids and their corresponding salts (e.g., sodium, potassium, calcium, magnesium salts or other alkali or alkaline earth metal salts thereof or acid salts) also are suitable sweet taste improving additives in embodiments of this invention. The polyamino acids described herein also may comprise co-polymers of different amino acids. The polyamino acids may be natural or synthetic. The polyamino acids also may be modified, such that at least one atom has been added, removed, substituted, or combinations thereof (e.g., N-alkyl polyamino acid or N-acyl polyamino acid). As used herein, polyamino acids encompass both modified and unmodified polyamino acids. In accordance with particular embodiments, modified polyamino acids include, but are not limited to polyamino acids of various molecular weights (MW), such as poly-L-.alpha.-lysine with a MW of 1,500, MW of 6,000, MW of 25,200, MW of 63,000, MW of 83,000, or MW of 300,000.

[0082]Suitable sweet taste improving sugar acid additives for use in embodiments of this invention include, but are not limited to, aldonic, uronic, aldaric, alginic, gluconic, glucuronic, glucaric, galactaric, galacturonic, and their salts (e.g., sodium, potassium, calcium, magnesium salts or other physiologically acceptable salts), and combinations thereof.

[0083]Suitable sweet taste improving nucleotide additives for use in embodiments of this invention include, but are not limited to, inosine monophosphate (IMP), guanosine monophosphate (GMP), adenosine monophosphate (AMP), cytosine monophosphate (CMP), uracil monophosphate (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosine triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, and their alkali or alkaline earth metal salts, and combinations thereof. The nucleotides described herein also may comprise nucleotide-related additives, such as nucleosides or nucleic acid bases (e.g., guanine, cytosine, adenine, thymine, uracil).

[0084]Suitable sweet taste improving organic acid additives include any compound which comprises a --COOH moiety. Suitable sweet taste improving organic acid additives for use in embodiments of this invention include, but are not limited to, C2-C30 carboxylic acids, substituted hydroxyl C1-C30 carboxylic acids, benzoic acid, substituted benzoic acids (e.g. 2,4-dihydroxybenzoic acid), substituted cinnamic acids, hydroxyacids, substituted hydroxybenzoic acids, substituted cyclohexyl carboxylic acids, tannic acid, lactic acid, tartaric acid, citric acid, gluconic acid, glucoheptonic acids, adipic acid, hydroxycitric acid, malic acid, fruitaric acid (a blend of malic, fumaric, and tartaric acids), fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, glucosamine hydrochloride, glucono delta lactone, caffeic acid, bile acids, acetic acid, ascorbic acid, alginic acid, erythorbic acid, polyglutamic acid, and their alkali or alkaline earth metal salt derivatives thereof. In addition, the sweet taste improving organic acid additives also may be in either the D- or L-configuration.

[0085]Suitable sweet taste improving organic acid salt additives include, but are not limited to, sodium, calcium, potassium, and magnesium salts of all organic acids, such as salts of citric acid, malic acid, tartaric acid, fumaric acid, lactic acid (e.g., sodium lactate), alginic acid (e.g., sodium alginate), ascorbic acid (e.g., sodium ascorbate), benzoic acid (e.g., sodium benzoate or potassium benzoate), and adipic acid. The examples of the sweet taste improving organic acid salt additives described optionally may be substituted with one or more of the following moieties selected from the group consisting of hydrogen, alkyl, alkenyl, alkynyl, halo, haloalkyl, carboxyl, acyl, acyloxy, amino, amido, carboxyl derivatives, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, thiol, imine, sulfonyl, sulfenyl, sulfinyl, sulfamyl, carboxalkoxy, carboxamido, phosphonyl, phosphinyl, phosphoryl, phosphino, thioester, thioether, anhydride, oximino, hydrazino, carbamyl, phospho, phosphonato, and any other viable group, provided the substituted organic acid salt additive functions to improve the sweet taste of the sweetness enhanced sweetener composition.

[0086]Suitable sweet taste improving inorganic acid additives for use in embodiments of this invention include, but are not limited to, phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate, and their corresponding alkali or alkaline earth metal salts thereof.

[0087]Suitable sweet taste improving bitter compound additives for use in embodiments of this invention include, but are not limited to, caffeine, quinine, urea, bitter orange oil, naringin, quassia, and salts thereof.

[0088]Suitable sweet taste improving flavorant and flavoring ingredient additives for use in embodiments of this invention may include, but are not limited to, vanillin, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, viridiflorol, almond, menthol (including menthol without mint), grape skin extract, and grape seed extract. "Flavorant" and "flavoring ingredient" are synonymous, and include natural or synthetic substances or combinations thereof. Flavorants also include any other substance which imparts flavor, and may include natural or non-natural (synthetic) substances which are safe for human or animals when used in a generally accepted range. Non-limiting examples of proprietary flavorants may include Dohler.TM. Natural Flavoring Sweetness Enhancer K14323 (Dohler.TM., Darmstadt, Germany), Symrise.TM. Natural Flavor Mask for Sweeteners 161453 and 164126 (Symrise, Holzminden.TM., Germany), Natural Advantage.TM. Bitterness Blockers 1, 2, 9 and 10 (Natural Advantage.TM., Freehold, N.J., U.S.A.), and Sucramask.TM. (Creative Research Management, Stockton, Calif., U.S.A.).

[0089]Suitable sweet taste improving polymer additives for use in embodiments of this invention may include, but are not limited to, chitosan, pectin, pectic, pectinic, polyuronic, polygalacturonic acid, starch, food hydrocolloid or crude extracts thereof (e.g., gum acacia senegal (Fibergum.TM.), gum acacia seyal, carageenan), poly-L-lysine (e.g., poly-L-.alpha.-lysine or poly-L-.epsilon.-lysine), poly-L-ornithine (e.g., poly-L-.alpha.-ornithine or poly-L-.gamma.-ornithine), polyarginine, polypropylene glycol, polyethylene glycol, poly(ethylene glycol methyl ether), polyaspartic acid, polyglutamic acid, polyethyleneimine, alginic acid, sodium alginate, propylene glycol alginate, sodium hexametaphosphate (SHMP) and its salts, and sodium polyethyleneglycolalginate and other cationic and anionic polymers.

[0090]Suitable sweet taste improving protein or protein hydrolysate additives for use in embodiments of this invention include, but are not limited to, bovine serum albumin (BSA), whey protein (including fractions or concentrates thereof such as 90% instant whey protein isolate, 34% whey protein, 50% hydrolyzed whey protein, and 80% whey protein concentrate), soluble rice protein, soy protein, protein isolates, protein hydrolysates, reaction products of protein hydrolysates, glycoproteins, and/or proteoglycans containing amino acids (e.g., glycine, alanine, serine, threonine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxyproline, and the like), collagen (e.g., gelatin), partially hydrolyzed collagen (e.g., hydrolyzed fish collagen), and collagen hydrolysates (e.g., porcine collagen hydrolysate).

[0091]Suitable sweet taste improving surfactant additives for use in embodiments of this invention include, but are not limited to, polysorbates (e.g., polyoxyethylene sorbitan monooleate (polysorbate 80), polysorbate 20, polysorbate 60), sodium dodecylbenzenesulfonate, dioctyl sulfosuccinate or dioctyl sulfosuccinate sodium, sodium dodecyl sulfate, cetylpyridinium chloride (hexadecylpyridinium chloride), hexadecyltrimethylammonium bromide, sodium cholate, carbamoyl, choline chloride, sodium glycocholate, sodium taurodeoxycholate, lauric arginate, sodium stearoyl lactylate, sodium taurocholate, lecithins, sucrose oleate esters, sucrose stearate esters, sucrose palmitate esters, sucrose laurate esters, and other emulsifiers, and the like.

[0092]Suitable sweet taste improving flavonoid additives for use in embodiments of this invention generally are classified as flavonols, flavones, flavanones, flavan-3-ols, isoflavones, or anthocyanidins. Non-limiting examples of flavonoid additives include catechins (e.g., green tea extracts such as Polyphenon.TM. 60, Polyphenon.TM. 30, and Polyphenon.TM. 25 (Mitsui Norin Co., Ltd., Japan), polyphenols, rutins (e.g., enzyme modified rutin Sanmelin.TM. AO (San-Ei Gen F.F.I., Inc., Osaka, Japan)), neohesperidin, naringin, and the like.

[0093]Suitable sweet taste improving alcohol additives for use in embodiments of this invention include, but are not limited to, ethanol.

[0094]Suitable sweet taste improving astringent compound additives include, but are not limited to, tannic acid, europium chloride (EuCl.sub.3), gadolinium chloride (GdCl.sub.3), terbium chloride (TbCl.sub.3), alum, tannic acid, and polyphenols (e.g., tea polyphenols).

[0095]Suitable sweet taste improving vitamins include nicotinamide (Vitamin B3) and pyridoxal hydrochloride (Vitamin B6).

[0096]The sweet taste improving compositions also may comprise other natural and/or synthetic high-potency sweeteners. For example, wherein the sweetener composition comprises at least one NHPS, the at least one sweet taste improving composition may comprise a synthetic high-potency sweetener, non-limiting examples of which include sucralose, potassium acesulfame, aspartame, alitame, saccharin, neohesperidin dihydrochalcone, cyclamate, neotame, N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-.alpha.-aspartyl]-L-phenylalani- ne 1-methyl ester, N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-.alpha.-aspartyl]-L-phe- nylalanine 1-methyl ester, N-[3-(3-methoxy-4-hydroxyphenyl)propyl]-L-.alpha.-aspartyl]-L-phenylalani- ne 1-methyl ester, salts thereof, and the like.

[0097]The sweet taste improving compositions also may be in salt form which may be obtained using standard procedures well known in the art. The term "salt" also refers to complexes that retain the desired chemical activity of the sweet taste improving compositions of the present invention and are safe for human or animal consumption in a generally acceptable range. Alkali metal (for example, sodium or potassium) or alkaline earth metal (for example, calcium or magnesium) salts also can be made. Salts also may include combinations of alkali and alkaline earth metals. Non-limiting examples of such salts are (a) acid addition salts formed with inorganic acids and salts formed with organic acids; (b) base addition salts formed with metal cations such as calcium, bismuth, barium, magnesium, aluminum, copper, cobalt, nickel, cadmium, sodium, potassium, and the like, or with a cation formed from ammonia, N,N-dibenzylethylenediamine, D-glucosamine, tetraethylammonium, or ethylenediamine; or (c) combinations of (a) and (b). Thus, any salt forms which may be derived from the sweet taste improving compositions may be used with the embodiments of the present invention as long as the salts of the sweet taste improving additives do not adversely affect the taste of the sweetness enhanced sweetener compositions or the orally ingestible compositions comprising the sweetness enhanced sweetener compositions. The salt forms of the additives can be added to the sweetness enhanced sweetener compositions in the same amounts as their acid or base forms.

[0098]In particular embodiments, suitable sweet taste improving inorganic salts useful as sweet taste improving additives include, but are not limited to, sodium chloride, potassium chloride, sodium sulfate, potassium citrate, europium chloride (EuCl.sub.3), gadolinium chloride (GdCl.sub.3), terbium chloride (TbCl.sub.3), magnesium sulfate, alum, magnesium chloride, mono-, di-, tri-basic sodium or potassium salts of phosphoric acid (e.g., inorganic phosphates), salts of hydrochloric acid (e.g., inorganic chlorides), sodium carbonate, sodium bisulfate, and sodium bicarbonate. Furthermore, in particular embodiments, suitable organic salts useful as sweet taste improving additives include, but are not limited to, choline chloride, alginic acid sodium salt (sodium alginate), glucoheptonic acid sodium salt, gluconic acid sodium salt (sodium gluconate), gluconic acid potassium salt (potassium gluconate), guanidine HCl, glucosamine HCl, monosodium glutamate (MSG), adenosine monophosphate salt, magnesium gluconate, potassium tartrate (monohydrate), and sodium tartrate (dihydrate).

[0099]It has been discovered that combinations of the sweetness enhanced sweetener compositions and at least one sweet taste improving composition improve the temporal profile and/or flavor profile, including the osmotic taste, to be more sugar-like. One of ordinary skill in the art, with the teachings of the present invention, may arrive at all the possible combinations of sweetness enhanced sweetener compositions and sweet taste improving compositions. For example, non-limiting combinations of the sweetness enhanced sweetener compositions and sweet taste improving compositions include: [0100]1. a sweetness enhanced sweetener composition and at least one carbohydrate; [0101]2. a sweetness enhanced sweetener composition and at least one polyol; [0102]3. a sweetness enhanced sweetener composition and at least one amino acid; [0103]4. a sweetness enhanced sweetener composition and at least one other sweet taste improving additive; [0104]5. a sweetness enhanced sweetener composition, at least one carbohydrate, at least one polyol, at least one amino acid, and at least one other sweet taste improving additive; [0105]6. a sweetness enhanced sweetener composition, at least one carbohydrate, and at least one polyol; [0106]7. a sweetness enhanced sweetener composition, at least one carbohydrate, and at least one amino acid; [0107]8. a sweetness enhanced sweetener composition, at least one carbohydrate, and at least one other sweet taste improving additive; [0108]9. a sweetness enhanced sweetener composition, at least one polyol, and at least one amino acid; [0109]10. a sweetness enhanced sweetener composition, at least one polyol, and at least one other sweet taste improving additive; [0110]11. a sweetness enhanced sweetener composition, at least one amino acid, and at least one other sweet taste improving additive; [0111]12. a sweetness enhanced sweetener composition, at least one carbohydrate, at least one polyol, and at least one amino acid; [0112]13. a sweetness enhanced sweetener composition, at least one carbohydrate, at least one polyol, and at least one other sweet taste improving additive; [0113]14. a sweetness enhanced sweetener composition, at least one polyol, at least one amino acid, and at least one other sweet taste improving additive; and [0114]15. a sweetness enhanced sweetener composition, at least one carbohydrate, at least one amino acid, and at least one other sweet taste improving additive.

[0115]These fifteen major combinations further may be broken down into further combinations in order to improve the overall taste of the sweetness enhanced sweetener composition or the orally ingestible compositions comprising the sweetness enhanced sweetener composition.

[0116]As explained above, the sweet taste improving composition is selected from the group consisting of polyols, carbohydrates, amino acids, other sweet taste improving additives, and combinations thereof. The other sweet taste improving additives useful in embodiments of this invention are described hereinabove. In one embodiment, a single sweet taste improving composition may be used with a sweetness enhanced sweetener composition. In another embodiment, one or more sweet taste improving compositions may be used with a sweetness enhanced sweetener composition. Thus, non-limiting examples of sweet taste improving composition combinations for embodiments of this invention include: [0117]i. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one other sweet taste improving additive; [0118]ii. at least one polyol, at least one carbohydrate, and at least one other sweet taste improving additive; [0119]iii. at least one polyol and at least one other sweet taste improving additive; [0120]iv. at least one polyol and at least one carbohydrate; [0121]v. at least one carbohydrate and at least one other sweet taste improving additive; [0122]vi. at least one polyol and at least one amino acid; [0123]vii. at least one carbohydrate and at least one amino acid; [0124]viii. at least one amino acid and at least one other sweet taste improving additive.

[0125]Other sweet taste improving composition combinations in accordance with embodiments of this invention include: [0126]1. at least one polyol, at least one carbohydrate, and at least one amino acid; [0127]2. at least one polyol, at least one carbohydrate, and at least one polyamino acid; [0128]3. at least one polyol, at least one carbohydrate, and at least one sugar acid; [0129]4. at least one polyol, at least one carbohydrate, and at least one nucleotide; [0130]5. at least one polyol, at least one carbohydrate, and at least one organic acid; [0131]6. at least one polyol, at least one carbohydrate, and at least one inorganic acid; [0132]7. at least one polyol, at least one carbohydrate, and at least one bitter compound; [0133]8. at least one polyol, at least one carbohydrate, and at least one flavorant or flavoring ingredient; [0134]9. at least one polyol, at least one carbohydrate, and at least one polymer; [0135]10. at least one polyol, at least one carbohydrate, and at least one protein or protein hydrolysate or protein or protein hydrolysate with low molecular weight amino acid; [0136]11. at least one polyol, at least one carbohydrate, and at least one surfactant; [0137]12. at least one polyol, at least one carbohydrate, and at least one flavonoid; [0138]13. at least one polyol, at least one carbohydrate, and at least one alcohol; [0139]14. at least one polyol, at least one carbohydrate, and at least one emulsifier; [0140]15. at least one polyol, at least one carbohydrate, and at least one inorganic salt, [0141]16. at least one polyol, at least one carbohydrate, and at least one organic salt, [0142]17. at least one polyol, at least one carbohydrate, and at least one amino acid, and at least one other sweet taste improving additive; [0143]18. at least one polyol, at least one carbohydrate, and at least one polyamino acid, and at least one other sweet taste improving additive; [0144]19. at least one polyol, at least one carbohydrate, and at least one sugar acid, and at least one other sweet taste improving additive; [0145]20. at least one polyol, at least one carbohydrate, and at least one nucleotide, and at least one other sweet taste improving additive; [0146]21. at least one polyol, at least one carbohydrate, and at least one organic acid, and at least one other sweet taste improving additive; [0147]22. at least one polyol, at least one carbohydrate, and at least one inorganic acid, and at least one other sweet taste improving additive; [0148]23. at least one polyol, at least one carbohydrate, and at least one bitter compound, and at least one other sweet taste improving additive; [0149]24. at least one polyol, at least one carbohydrate, and at least one flavorant or flavoring ingredient, and at least one other sweet taste improving additive; [0150]25. at least one polyol, at least one carbohydrate, and at least one polymer, and at least one other sweet taste improving additive; [0151]26. at least one polyol, at least one carbohydrate, and at least one protein or protein hydrolysate, and at least one other sweet taste improving additive; [0152]27. at least one polyol, at least one carbohydrate, and at least one surfactant, and at least one other sweet taste improving additive; [0153]28. at least one polyol, at least one carbohydrate, and at least one flavonoid, and at least one other sweet taste improving additive; [0154]29. at least one polyol, at least one carbohydrate, and at least one alcohol, and at least one other sweet taste improving additive; [0155]30. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one polyamino acid; [0156]31. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, and at least one sugar acid; [0157]32. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, and at least one nucleotide; [0158]33. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, and at least one organic acid; [0159]34. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, and at least one inorganic acid; [0160]35. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, and at least one bitter compound; [0161]36. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, and at least one polymer; [0162]37. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, and at least one protein or protein hydrolysate; [0163]38. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolysate, and at least one surfactant; [0164]39. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolysate, at least one surfactant, and at least one flavonoid; [0165]40. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolysate, at least one surfactant, at least one flavonoid, and at least one alcohol; [0166]41. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one sugar acid; [0167]42. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one nucleotide; [0168]43. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one organic acid; [0169]44. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one inorganic acid; [0170]45. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one bitter compound; [0171]46. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one polymer; [0172]47. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one protein or protein hydrolysate; [0173]48. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one surfactant; [0174]49. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one flavonoid; [0175]50. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one alcohol; [0176]51. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one sugar acid; [0177]52. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one nucleotide; [0178]53. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one organic acid; [0179]54. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one inorganic acid; [0180]55. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one bitter compound; [0181]56. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one polymer; [0182]57. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one protein or protein hydrolysate; [0183]58. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one surfactant; [0184]59. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one flavonoid; [0185]60. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one alcohol; [0186]61. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one nucleotide; [0187]62. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one organic acid; [0188]63. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one inorganic acid; [0189]64. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one bitter compound; [0190]65. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one polymer; [0191]66. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one protein or protein hydrolysate; [0192]67. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one surfactant; [0193]68. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one flavonoid; [0194]69. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one alcohol; [0195]70. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one organic acid; [0196]71. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one inorganic acid; [0197]72. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one bitter compound; [0198]73. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one polymer; [0199]74. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one protein or protein hydrolysate; [0200]75. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one surfactant; [0201]76. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one flavonoid; [0202]77. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one alcohol; [0203]78. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one inorganic acid; [0204]79. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one bitter compound; [0205]80. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one polymer; [0206]81. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one protein or protein hydrolysate; [0207]82. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one surfactant; [0208]83. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one flavonoid; [0209]84. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one alcohol; [0210]85. at least one polyol, at least one carbohydrate, at least one inorganic acid, and at least one bitter compound; [0211]86. at least one polyol, at least one carbohydrate, at least one inorganic acid, and at least one polymer; [0212]87. at least one polyol, at least one carbohydrate, at least one inorganic acid, and at least one protein or protein hydrolysate; [0213]88. at least one polyol, at least one carbohydrate, at least one inorganic acid, and at least one surfactant; [0214]89. at least one polyol, at least one carbohydrate, at least one inorganic acid, and at least one flavonoid; [0215]90. at least one polyol, at least one carbohydrate, at least one inorganic acid, and at least one alcohol; [0216]91. at least one polyol, at least one carbohydrate, at least one bitter compound, and at least one polymer; [0217]92. at least one polyol, at least one carbohydrate, at least one bitter compound, and at least one protein or protein hydrolysate; [0218]93. at least one polyol, at least one carbohydrate, at least one bitter compound, and at least one surfactant; [0219]94. at least one polyol, at least one carbohydrate, at least one bitter compound, and at least one flavonoid; [0220]95. at least one polyol, at least one carbohydrate, at least one bitter compound, and at least one alcohol; [0221]96. at least one polyol, at least one carbohydrate, at least one polymer, and at least one protein or protein hydrolysate; [0222]97. at least one polyol, at least one carbohydrate, at least one polymer, and at least one surfactant; [0223]98. at least one polyol, at least one carbohydrate, at least one polymer, and at least one flavonoid; [0224]99. at least one polyol, at least one carbohydrate, at least one polymer, and at least one alcohol; [0225]100. at least one polyol, at least one carbohydrate, at least one protein or protein hydrolysate, and at least one surfactant; [0226]101. at least one polyol, at least one carbohydrate, at least one protein or protein hydrolysate, and at least one flavonoid; [0227]102. at least one polyol, at least one carbohydrate, at least one surfactant, and at least one flavonoid; [0228]103. at least one polyol, at least one carbohydrate, at least one surfactant, and at least one alcohol; and [0229]104. at least one polyol, at least one carbohydrate, at least one flavonoid, and at least one alcohol.

[0230]Other sweet taste improving composition combinations in accordance with embodiments of this invention include: [0231]1. at least one polyol and at least one amino acid; [0232]2. at least one polyol and at least one polyamino acid; [0233]3. at least one polyol and at least one sugar acid; [0234]4. at least one polyol and at least one nucleotide; [0235]5. at least one polyol and at least one organic acid; [0236]6. at least one polyol and at least one inorganic acid; [0237]7. at least one polyol and at least one bitter compound; [0238]8. at least one polyol and at least one flavorant or flavoring ingredient; [0239]9. at least one polyol and at least one polymer; [0240]10. at least one polyol and at least one protein or protein hydrolysate; [0241]11. at least one polyol and at least one surfactant; [0242]12. at least one polyol and at least one flavonoid; [0243]13. at least one polyol and at least one alcohol; [0244]14. at least one polyol and at least one emulsifier; [0245]15. at least one polyol and at least one inorganic salt; [0246]16. at least one polyol and at least one organic salt; [0247]17. at least one polyol and at least one protein or protein hydrolysate or mixture of low molecular weight amino acids; [0248]18. at least one polyol, at least one amino acid, and at least one other sweet taste improving additive; [0249]19. at least one polyol, at least one polyamino acid, and at least one other sweet taste improving additive; [0250]20. at least one polyol, at least one sugar acid, and at least one other sweet taste improving additive; [0251]21. at least one polyol, at least one nucleotide, and at least one other sweet taste improving additive; [0252]22. at least one polyol, at least one organic acid, and at least one other sweet taste improving additive; [0253]23. at least one polyol, at least one inorganic acid, and at least one other sweet taste improving additive; [0254]24. at least one polyol, at least one bitter compound, and at least one other sweet taste improving additive; [0255]25. at least one polyol, at least one flavorant or flavoring ingredient, and at least one other sweet taste improving additive; [0256]26. at least one polyol, at least one polymer, and at least one other sweet taste improving additive; [0257]27. at least one polyol, at least one protein or protein hydrolysate, and at least one other sweet taste improving additive; [0258]28. at least one polyol, at least one surfactant, and at least one other sweet taste improving additive; [0259]29. at least one polyol, at least one flavonoid, and at least one other sweet taste improving additive; [0260]30. at least one polyol, at least one alcohol, and at least one other sweet taste improving additive; [0261]31. at least one polyol, at least one amino acid, and at least one polyamino acid; [0262]32. at least one polyol, at least one amino acid, at least one polyamino acid, and at least one sugar acid; [0263]33. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, and at least one nucleotide; [0264]34. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, and at least one organic acid; [0265]35. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, and at least one inorganic acid; [0266]36. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, and at least one bitter compound; [0267]37. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, and at least one polymer; [0268]38. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, and at least one protein or protein hydrolysate; [0269]39. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolysate, and at least one surfactant; [0270]40. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolysate, at least one surfactant, and at least one flavonoid; [0271]41. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolysate, at least one surfactant, at least one flavonoid, and at least one alcohol; [0272]42. at least one polyol, at least one amino acid, and at least one sugar acid; [0273]43. at least one polyol, at least one amino acid, and at least one nucleotide; [0274]44. at least one polyol, at least one amino acid, and at least one organic acid; [0275]45. at least one polyol, at least one amino acid, and at least one inorganic acid; [0276]46. at least one polyol, at least one amino acid, and at least one bitter compound; [0277]47. at least one polyol, at least one amino acid, and at least one polymer; [0278]48. at least one polyol, at least one amino acid, and at least one protein or protein hydrolysate; [0279]49. at least one polyol, at least one amino acid, and at least one surfactant; [0280]50. at least one polyol, at least one amino acid, and at least one flavonoid; [0281]51. at least one polyol, at least one amino acid, and at least one alcohol; [0282]52. at least one polyol, at least one polyamino acid, and at least one sugar acid; [0283]53. at least one polyol, at least one polyamino acid, and at least one nucleotide; [0284]54. at least one polyol, at least one polyamino acid, and at least one organic acid; [0285]55. at least one polyol, at least one polyamino acid, and at least one organic salt; [0286]56. at least one polyol, at least one polyamino acid, and at least one inorganic acid; [0287]57. at least one polyol, at least one polyamino acid, and at least one inorganic salt; [0288]58. at least one polyol, at least one polyamino acid, and at least one bitter compound; [0289]59. at least one polyol, at least one polyamino acid, and at least one polymer; [0290]60. at least one polyol, at least one polyamino acid, and at least one protein or protein hydrolysate; [0291]61. at least one polyol, at least one polyamino acid, and at least one surfactant; [0292]62. at least one polyol, at least one polyamino acid, and at least one flavonoid; [0293]63. at least one polyol, at least one polyamino acid, and at least one alcohol; [0294]64. at least one polyol, at least one sugar acid, and at least one nucleotide; [0295]65. at least one polyol, at least one sugar acid, and at least one organic acid; [0296]66. at least one polyol, at least one sugar acid, and at least one inorganic acid; [0297]67. at least one polyol, at least one sugar acid, and at least one bitter compound; [0298]68. at least one polyol, at least one sugar acid, and at least one polymer; [0299]69. at least one polyol, at least one sugar acid, and at least one protein or protein hydrolysate; [0300]70. at least one polyol, at least one sugar acid, and at least one surfactant; [0301]71. at least one polyol, at least one sugar acid, and at least one flavonoid; [0302]72. at least one polyol, at least one sugar acid, and at least one alcohol; [0303]73. at least one polyol, at least one nucleotide, and at least one organic acid; [0304]74. at least one polyol, at least one nucleotide, and at least one inorganic acid; [0305]75. at least one polyol, at least one nucleotide, and at least one bitter compound; [0306]76. at least one polyol, at least one nucleotide, and at least one polymer; [0307]77. at least one polyol, at least one nucleotide, and at least one protein or protein hydrolysate; [0308]78. at least one polyol, at least one nucleotide, and at least one surfactant; [0309]79. at least one polyol, at least one nucleotide, and at least one flavonoid; [0310]80. at least one polyol, at least one nucleotide, and at least one alcohol; [0311]81. at least one polyol, at least one organic acid, and at least one inorganic acid; [0312]82. at least one polyol, at least one organic acid, and at least one bitter compound; [0313]83. at least one polyol, at least one organic acid, and at least one polymer; [0314]84. at least one polyol, at least one organic acid, and at least one protein or protein hydrolysate; [0315]85. at least one polyol, at least one organic acid, and at least one surfactant; [0316]86. at least one polyol, at least one organic acid, and at least one flavonoid; [0317]87. at least one polyol, at least one organic acid, and at least one alcohol; [0318]88. at least one polyol, at least one inorganic acid, and at least one bitter compound; [0319]89. at least one polyol, at least one inorganic acid, and at least one polymer; [0320]90. at least one polyol, at least one inorganic acid, and at least one protein or protein hydrolysate; [0321]91. at least one polyol, at least one inorganic acid, and at least one surfactant; [0322]92. at least one polyol, at least one inorganic acid, and at least one flavonoid; [0323]93. at least one polyol, at least one inorganic acid, and at least one alcohol; [0324]94. at least one polyol, at least one bitter compound, and at least one polymer; [0325]95. at least one polyol, at least one bitter compound, and at least one protein or protein hydrolysate; [0326]96. at least one polyol, at least one bitter compound, and at least one surfactant; [0327]97. at least one polyol, at least one bitter compound, and at least one flavonoid; [0328]98. at least one polyol, at least one bitter compound, and at least one alcohol; [0329]99. at least one polyol, at least one polymer, and at least one protein or protein hydrolysate; [0330]100. at least one polyol, at least one polymer, and at least one surfactant; [0331]101. at least one polyol, at least one polymer, and at least one flavonoid; [0332]102. at least one polyol, at least one polymer, and at least one alcohol; [0333]103. at least one polyol, at least one protein or protein hydrolysate, and at least one surfactant; [0334]104. at least one polyol, at least one protein or protein hydrolysate, and at least one flavonoid; [0335]105. at least one polyol, at least one surfactant, and at least one flavonoid; [0336]106. at least one polyol, at least one surfactant, and at least one alcohol; [0337]107. at least one polyol, at least one flavonoid, and at least one alcohol; [0338]108. at least one sweet taste improving additive and erythritol; [0339]109. at least one sweet taste improving additive and maltitol; [0340]110