'US 2009000436041 cu») United States cz) Patent Application Publication co) Pub. No.: US 2009/0004360 A1 Bingley et al. (4s) Pub, Dat Jan. 1, 2009 (54) TASTE POTENTIATOR COMPOSITIONS IN Related ORAL DELIVERY SYSTEMS, Application Data (60) Provisional application No, 60'917,692, filed on May 14 2007 (75) Inventors: Carole Ann Bingley, Reading on pe (GB); Gino Oleese, Scarsdale, NY be (US): Katherine Clare Darnell, G1) Incl Berkshire (GB): Thomas A2iL 109 (2006.01), Niederkorn, Stamford, CT (US) A231 2/60 (2006.01) (2) US.CL 4261890; 42646560 Comespondence Address on ABSTRACT HOFFMANN & BARON, L lates to edible orally delves foes SERIO RNP tet such as beers pod pois, eefetoere and SYOSSET, NY 11791 (US) chewing. gum, which provide an enhanced perception of an active sbstance, suchas sweetener. More specially, some (73) Assignee: CADBURY ADAMS USA LLC embodiments provide potentiator compositions, which Parsippany, NJ (US) ‘include at least one active substance and a east one sweet- ress modifier. The sweetness meifier may increase suerose y equivalence, increase the perception of sweet favor upon (21) Appl. No, 12120997 ‘consumption, decrease the perception of an aftertaste, or «extend the time periods of sweetness onset, sweetness peak or (2) Filed May 14, 2008 ‘sweetness decayUS 2009/0004360 AI ‘TASTE POTENTLATOR COMPOSITIONS IN ORAL DELIVERY SYSTEMS (CROSS-REFERENCE TO RELATED "APPLICATIONS, 0001} This application claims the benefit of U.S. Prov sional Application No. 60/917,602, filed May 14, 2007, ‘hich isa contingation-in-part of U.S. patent application Set No, 11/439,81], filed May’ 23, 2006, claiming the benefit of US. Provisional Application No. 60/683,634, filed May 23, 2005, U.S, Provisional Application No. 601760437, led Jan, 20, 2006 and U.S. Provisional Applicaton No. 60/789,667, filed Ape. 6, 2006; and US. Provisional Application No. (60'917,692 is a continuation-n-part of US. application Sor. No, 11/439,830, filed May 23, 2006, claiming the benefit of US. Provisional Application No. 60/683,634, fled May 23, 2005, US. Provisional Application No. 601760 437, led Jan, 20, 2006 and U'S. Provisional Application No. 60/780, 667, ‘led Apr. 6, 2006 and US. Provisional Application No. 60'917.692 i a continuation-in-part of US. application Ser No, 11/439,832, filed May 23, 2006, claiming the benefit of US. Provisional Application No. 60/683,634, fled May 23, 2005, U.S, Provisional Application No. 601760 437, led Jan. 20, 2006 and US. Provisional Application No. 60/780,667, fied Apr. 6, 2006, the contents all of which are incorporated herein by eference. FIBLD 10002] The present iavention includes oral compositions that provide an enhanced perception of an active substance ‘contained therein, In particular, the compositions may include an active substance, such aa sweetener or avr, and ‘a sweetness modifier. The sweetness modifier may increase the perception of sweetness upon consumption. Te compo- sitions may be incorporated ino various types of edible orally delivered products, suchas beverages, fod produets,confec~ tionery or chewing gum products BACKGROUND 10003] There are five primary catepores of taste that are sensed by humans: sour, salty, sweet, bitter and uma (S3- vory or the taste of glutamate). The taste ofa substance is sensed by taste receptor cells located in taste buds primarily ‘onthe surface ofthe ongue and palate in the orl exit. Each ‘of the primary taste qualities is sensed by a specific mecha- nism. Ii believed that sour and salty tastes are detected by the passage of ions, hydrogen and sodium respectively, through the ion channels in taste bud cells. This triggers @ nerve impulse that is sensed inthe bran as sour or salty la ‘contrasts believed that sweet, bitter ad uma tastes ee Perevived by physical binding to rceptors. In general, swt, bitter and umami sensing taste cells have G-protein coupled rocoptors (GPCRs) on theirsurface. These receptors are 2c vated when they bind to tastants, which initiates a series of slgnaling vents that trigger a nerve impulse that x sensed ia the brain as set, bitter or sory. [0003] | Over the past several years, there have been a num- ber of advances in research on taste peteeption. New taste receptor proteins have been identified in mammals, paricu- larly two families of G-protein coupled receptors (T2Rs and TRS), which are believed tobe involved in taste perception. Such receptors are discussed in more det in International Publication Nos. WO 02/064631 and WO 03/001876, These Jan. 1, 2009 publications disclose that co-expression of certain TIR recepiors results in savory or sWeet taste receptors that respond lo savory or sweet taste stimul, respectively {0005} Recent advances inthe understanding of taste per- ception have ereated intrest in identifying new componinds {or stimulating these taste receptors. In particular, research efforts also have been directed to meshods of identifying ‘compounds that may enhance the primary taste perceptions, sueli as sweet or sivory perceptions. The development of substances that provide Mlivor enhancement is of particular interes, and such substances are generally refered toa taste or favor enhancers, or potentiators. These substances have ‘been though to contribute taste, aroma and feolng factors, as well as potentiate and suppress other Mavors. The activity of taste oF favor enhancers i often refemred to as synergistic because they enhance or increase the perception of another substance, [0006] One category of taste potentiaios of particular interest includes compounds that enhance sweetness. Although naturally-occurring carbohydrate sweeteners, sch as sucrose, are the most widely used sweeteners, they suffer ‘rom the disadvantages of high cost and high caloric content. Artificial sweeteners have been designed that overcome these problems but they are sometimes rejected by the consumer for not havinga suficienty "sucrose-Hke” tase, Arial sweet- eners have different sweetness profiles from that of suerose land often suffer from sce effets such as delays in the onset of sweetness perception and/or unpleasant aftertaste, {007} Compounds are known which, when combined with f sweetener, modify the taste of the swectener. Such com- pounds are usually refered to as sweetness modifiers oF potentiators. They may aet to enhance or inhibit the percep- tion of the sweetness of the sweetener or may allct the sweetness profile in some way. For example, Canadian Patent No. 1208966 diseloses abroad ring of aromatic eompounds ‘hat are claimed as sweetness modifies [0008] -Exrapean Patent No, 0132444 and ULS. Pat. No. 4,627,987 describe 3-hydroxybenrpie acid (IB) as a sweetness potentiator and exemplify its use with sucrose, aspartame and saccharin 10 enhance sweetness when employed at pl 20 t0 55. [0009] 24-Dihydroxybenzoie acid 24-DHB) also is eseribed as a sweetness potentiator, But the literature is ambiguous as to its effets, In US, Pat No. 5,232,735 i is Tisted as a “substantially tasteless. sweetness. inhbitor” ‘whereas in Canadian Patent No. 1208966 the addition of 0.2% 2.4DITB to a $% suerose solution is said to have resulted inan increase in sweetness. Intemational Publication No. WO99/15032 describes the use of 24-DHB with aspar- tame increase sweetness synergistically and provideamore “suerose-like” taste and mouthfeel. The combination i oon- sidered peculiar, n that the same effect s not observed when 2.4:DIIB is combined withthe allemative artificial swevten- , alitame, Ace-K (acssulfame potassium), saccharin oF leven a mixture of aspartame and Ace-K. U.S. Pat.No. 6461 {658 claims that 2,4-DHB improves the sweetness delivery profile of the artifical sweetener sueralose by significantly ‘reducing the length of time during which sueralose sweetness is perceived. The sume effect is not observed for aspartame even though this might be expected in light of Intemational Priblieation No, WO059/13032, FIGS, Vand 2 and Tables 1 and 2 of US. Pat, No. 6,461,658 soom to indicate that 2,4- HB has. slightly inhibitory effect on the sweetness inten- sity of both sucralose and aspartame although this is not iscussed ia the text,US 2009/0004360 AI [0010] International Publication No. WOO069282 describes the modification of the taste and physicochemical properties ofthe sweetener neotameby the addition of at least ‘one taste modiffing hydrophobic acid additive. The taste ‘modifying hydrophobic aid additive is limited only in that it rust positively affect at least one laste characteristic ‘imparted by neotame. These characteristics appear 10 be related to the swaetness profile, specifically the onset and Tinger period, but the examples do not describe how the char- acteristies have been affected. 3-HB and 24-DHB ar listed among a very large numberof such additives [0011] Additionally, chere have been a number of recent developments related to methods of identifying substances that function as tase poteaiators. Various asays have been ‘developed 10 identify target compounds that modulate the activity of taste receptors, and this, may become successful taste potentiatrs. For example, Intemational Publication Nos, WO.02/064631 aad WO 03/0010876, refereed to above, disclose assays and high-throughput screens that measure ‘erin TIR receptor woivty in the presence of target com pounds. [0012] U.S. Pat. No. 6,955,887 to Adler eta, discloses ‘ethos for identifying taste potentiators using newly iden- tified mammalian taste-cellspecitic G-protein coupled receptors. More specifically: US. Pat. No. 6,055,887 teaches methods for screening target compounds that may be used 10 modulate the sweet taste perception, 10013] Various other methods for sereening compounds that may be usedas taste potentatos are dislosed in the US. Pateat Publication Nos,2005/0287517A 1, 2005/0084932A 1, 2005100699444,41, 2005/10082158A1, 2008/02292391, 2008'0205286A1,” 2004/0191805A1, 2008/0185469.1, 2008/0175793A11,2004/0175792A1,2004/171082A1, 2004) ‘01320751, 2004/0072254A1, 2008/0232407A1, 2008/ ‘017060821 and 2003/0054448A1 10013] Despite progress in developing methods for identi- Tying new taste potentators, there is sil a need for onl, particularly beverage and confectionery, compositions that includes weetness modifiers, It would be desirable develop a sweetness maker composition that allows the quantity of natural orartificil sweetener inan only delivered product be reduced, thereby reducing the cost of production and the calorie content of the orally delivered product, but whieh, avoids adverse effects on favor In particular, there is need Tora new sweeiness modifier which is capable of increasing the suerose equivalence ofa sweetener. Moreover, there is & ced forasweetener composition that iseapable of increasing the sucrose oquivalene, 2s well as, modifying the perception ‘of swout favor of the sweetener the alertaste ofthe set ‘ener, the sweetness onset period ofthe sweetener, the sweets ness peak period of the sweetener and/or he sweetness decay Period of the sweetener SUMMARY, 10015] In some embodiments, there isa provided a swoet- ‘ener composition including: at least one sweetener having 3 fuerose equivalence; a first non-sweetener composition Jnchuding a sucrose equivalence modifier which increnses the suerose equivalence of the t least one sweetener ad a see- ‘ond composition including a sweet flavor modifier Which mdiies a perception of sweet favor [0016] _Inother embodiments there is provided a sweetener ‘composition inchiding: at least one sweetener having. © suerose equivalence and a temporal sweetness profile includ- Jan. 1, 2009 12 sweetness onset period; first non-sweetener compos tion including a sticrose equivalence modifier “which increases the sucrose equivalence ofthe at least one sweet- ‘ener: anda second componition including a sweetness onset period modifier which modifies the sweetness onset period of the at least one sweetener [0017] Insomeembodiments ther is provided a sweetener ‘composition including: at least one sweetener hving a sere equivalence and s temporal sweetness profile include ing @ sweetness peak period: a ist non-sweetener compos tion including a suerose equivalence “modifier which ‘nereases the sucrose equivalence ofthe at Teast one sweet- tener: and a second composition inchiding a sweetness peak period modifier which modifios the sweetness peak perc of the at least one sweetener. [0018] Insomeembodiments thereis provided sweetener ‘composition including: at least one sweetener having serose equivalence and a temporal sweetness profile inciud- ing a sweetness decay period a first non-sweetener compa sition including @ sicrose equivalence modifier which ‘increases the sucrose equivalence ofthe atleast one sweet- tener: and a second composition including a sweetness decay period modifier which modifies the sweetness decay periodot the at least one sweetener [019] In other embodiments, a sweetener composition including: at least one swectencr having a sucrose equiva- ence and a temporal sweetness profile including aa after taste fist non-swectener composition including a sucrose ‘equivalence modifier which increases the suerose equiva ence of thea least one sweetener; and a second composition including an allertaste modifier which modifies the slertaste of the atleast one sweetener, [0020] In some embodiments, a sweetener composition Including: atleast one sweetener selected from sverose, high Tructose com syrup, com syrup suicromlt, isomaltulose, and combinations thereof having a suerase equivalence; a first ‘composition including a suerose equivalence modifier Which Jnereases the sucrose equivalence ofthe atleast one sweet- ener selected from manohydroxybenzoic acids, dihydroxy- benzoic acids, aminobenanic acids, methaxysalicyeli acids, ‘and combinations thereof, [021] In some embodiments, a beverage composition ‘including: at Teast ane sweetener having a suerose equiva. ence; fist non-sweetenee composition inching a suerose ‘equivalence modifier which increases the sucrose equiva ence of the at least one sweetener and wherein the sweetener composition has a sweet favor: and a second composition including a sweet Navor modifier which modifies the swoot ‘lavor of the sweetener composition; oat least one favoring agent. 0022] In some embodiments, a beverage composition including: at least one sweetener characterized by a suetose ‘quivalence and a temporal sweetness profile including a sweetness onset period; a first composition including Serose equivalence modifier which increases the suerose ‘equivalence ofthe at least one sweetener a second compos tion chiding a sweetness onset period modifier which mod- fies the sweeiness onset period of the at feat one sweetener; and atleast one Bavoring agent [0023] In some embodiments, a beverage composition including: atleast one sweetener characterized by a suerose ‘equivalence and a temporal sweetness profile inclnding 9 ‘Sweetness peak period: a frst non-rwectencr composition including a sucrose equivalence modifier which inewases theUS 2009/0004360 AI sucrose equivalence ofthe atleast one sweetener, a second ‘composition which modifies theswcetnest peak period the atest one sweetener, ada least oe favoring agent [0024] In some enbedimens, « beverage composition Including: at least one scetoner characterized by a erase ‘equivalence and a temporal sweesess profile including & seetness decay period: a fist non-sweetener composition ‘including a sucrose equivalence modifier which increnss the sucrose equivalence ofthe atleast one sweetener: a second ‘composition including # sweetness decay period modifier ‘which modifies the sweetness decay period ofthe at leastone Scene and lest one Maver agent. {0025| In other embodiments, boveroge composition ‘including at leas one swewtener chaterzed by u sucrose ‘equivalence and a temporal sweetness profile including an fafleriste: fest nonswectener composition including 8 sucrose equivalence modifier capable of increasing the sucrose equivalence of thea leas one sweetener ad c= ‘ond composition including an afleraste modifier capable of modifying the aftertaste of the at least one swectencr {0026} In some embodiments, beverage composition ‘ncludiag: a fist amount of S-ydroxybeazaie acid: a second amount of 34-tihydroxybenzoie aid thi amount of 8 tase modifying compound selected fom malo. datmatia, nl combinations theca and a fourth anon of a least one Stcetener selected fom sieose hgh fucose eon sup, ‘om syrup, sueronalt, isomalulose, lactose, galactose, lose, oligosaccharides, Iuctoligosaccharides, polydex. tro, honey, brown ee syrup, gave syrp, molasses, Bawa sugar, and combinations threo [0027] Insome embodiments, amsthod of makinga sweet ‘ener composition including the steps of provdingateastone ‘icetner having stone equivalence and providing ast ‘composition including a suerose equivalence medifer which increnss the sucrose exhivalence othe at least one sce ‘ener, wherein the increased sucrose equivalence is preter than de sueroseeyuivalenceof the least one sweetener 10028] In some embodiments, a method of making 9 bev= ‘erage inelidng the steps oF providing ets one sweetener having a soerose equivalence; providing fist composition including a suerose equivalence modifier which increnses the scrse equivalence othe atleast one sweetener, wherein the increased sucrose equivalence is prster than the sucrose ‘equivalence ofthe at least one sweetener; and providing at least one Mavor 10023] In some embodiments, a method of reducing an ‘amount ofatesstone secleneria a comestibleproviding the steps of determining a first amount of a frst composition including atleast one sweclener having a suembse equiva Jence;rehcing the frst amount by atleast 30% ww; and determining 4 second amount of second composition including a sucrose equivalence modifier which increases the sucrose equvaleneof teat least one sweetener wherein the second amount provides the eros eguivalence DETAILED DESCRIPTION [0030] | Embodiments provided herein provide oral delivery systems such as beverages, confectionery products chewing ‘gum products, and food products, containing sweetness ‘modifiers that provide he advantage af increasing thesuerose ‘equivalence of a swectencr. Additionally, these swestener ‘compositions may provide the advantage of modifying the ‘quality andlor temporal profile of the sweetness perception, More specifically, these compositions may include compo- Jan. 1, 2009 ens that are capable of modifying the sweet Havor, the sweetness onset, the sweetness peak period, the sweetness decay period, and/or the aftertaste othe sweetener. [031] As used herein the transitional term “eomprising.” (lao “comprises,” ete.) which is synonymous with “inclid- ‘ng,"“contaning." or“characterized bys inclusiveor open- ended and does not exclude additional, unrecited elements oF vethod steps, regardless ofitsusein the preamble ore body a claim, [0032] As used herein, the term “foodstuff* means any ‘ible oral composition including beverages, confectionery products chewing gum products, or food products. [0033] “The term “beverage” as used herein means any ‘rinkable liquid or semiliqui, including for example fh vored water, soft drinks, fruit drinks, coffee-based drinks, tea-based drinks, juice-base drinks, milk-based drinks, jelly drinks, carbonated or non-carbonated drinks, alcoholic or ‘non-alcoholic drinks [0034] The term “beverage concentrate” or “beverage base" as use herein means an intermediate beverage product whieh, when mixed with an appropriate amount of water oF ‘other suitable liquor semi-tiquidandiora sweetening ant, Torms a beverage syrup or alternatively a beverage. The be\- temige concentrate generally comprises a flavoring agent and optional additives [0035] ‘The tenn “beverage syrup" as used herein means an intermediate beverage product prepared fromabeverage con- cealre, a sweetening igen, and an amount of Water or other suitable liquid or somi-iguid. The beverage syrup is in a ‘concentrated form that exn bediutedto form wbeverage. The beverage syrup generally comprises a flavoring agent, a sweetening agent, and optional additives suchas food-grade acids, coloring agents, and the like 0036} As used herein, the terms “bubble gun" and “chew ing gum” are used interchangeably and are both meaal t0 ‘include any gum compositions. [037] As used herein, the term “confectionery base” includes any ingredient or group of ingredients that represent orm the bulk ofthe confectionery composition and provide the confectionery composition with its structural integrity ‘and to which other ingredients are ade. [0038] _As used herein, the term “food product” means any Toodstuff which i nota beverage, confectionery or chewing gum as defined above, inchuding for example, yogurts, sauces suchas apple sauce, cookies breads, cakes, condiments such as tabletop sweeteners, nmstard, relish and Ketchup, pud- dings, dry or powder mixes such as pudding mix, bot choco- Jate mix, frit juice mix, drink mix lemonade mix, and the Tike. [0039] The term “flavor key” as used herein is a favor ‘component containing favoring; agents such 2s avored oi, and the like, and is typically used to preparea favor essence, [0040] The term “flavor essence” (“lavor Blend”, “aver extzat”) as used herein is a favor component generally pre- pared fom a Mavor key. [041] Embodiments deseribed herein provide compo ‘ions for oral delivery ofan active substance, Numerous di erent active substances may be employes, such as, for ‘example, flavors. The compositions also may include a taste potentitor. The taste potentiator may aet in a synergistic ‘manner used in conjunction with the active substance to enhance the perception ofthe active substance during eon- sumption. Additionally, in some embodiments, the taste potentiator may be encapsulated to provide a controlledUS 2009/0004360 AI release profile i, delayed or increased rate of release wpa ‘consumption. The taste potentiator scoordingly may release ‘over an extended period of time throughout the consumption ‘of the product info Which the composition is incorporated, such as, for example, chessing gum, Potentiator Compositions [0042] Embodiments described herein provide composi tions that may include atleast one active substance, such as sweeteners and at least one taste potentator composition, such as a sweetness modifier. The potentistor compositions may have contolled-release properties. The taste potentiator (6) may work synerustcaly’ with he active substance(s) 0 ‘enhance the perception ofthe aetive(s) Forinstance, in some ‘embodiments, the active substance may be a sweetener Delivery of the sweetener in combination with atleast one swoetness modifier may enhance the sweetness pereeption upon consumption of the composition. In particular, the sweetness modifie(s) may function synergistically with the sWoetener fo enhance the sweetness perception. The incorpo- ration of the poteatiators), therefore, allows for reduced nouns of sweetener without compromising the level of ‘sweetness provided by the composition. Due to the calories ‘contained in many conventional sweeteners, such ab sugar, these results may be highly desirable. Additionally; there may be significant cost savings associated with the eduction in sweetener amounts used inthe composition, [0043] For purposes of some embodiments described herein, “taste poteniatoe” refers fo substances that may ‘enhance the perception ofan active substance during con- sumption of the composition. For purposes of some embodi- ments described herein, the term “enhance” means to inten- sity supplement, modify, modulate or potentiate. Some taste potentiators may bereferedto more specifically by reference to the type of active they enhance. For example, sweetener potentiators (or sweetness modifiers) enhance the perception ‘ofa sweetener during consumption and flavor poreatiators ‘enhance the perception oF wor during consumption. These more specific examples, however, are merely subsets oF taste Potentitors and are encompassed by the general ter “aste potentitor” as used herein 10044} Taste potentitors may have a synemzistie effect ‘when used! in eonjunetion with an active, i. by enhancing the taste effects of the active substance sue thatthe total ‘effet is grester than the sum ofthe taste eflects of the ini vidual substances alone. In addition, some taste potentiators do not introduce a charaterstic tase andor atom percep- tion oftheir own, 10045] In some embodiments, for instance, the taste pote: tiator(s) may enhanee the sour, swext, biter salty or umami taste ofa composition. The taste potentiation) also may fune- tion to enhance the effets ofa variety of other active sub- stances, as diseussed in more detail belo. [0046] Any ofa varity of substances that function as taste potentitors may be employed in the compositions deseribed herein. For instance suitable taste potentiators include water- soluble taste poteatatos, suc as, but not limited, neohes- peridin diydrochulcone, chlomgenie acid, alapyridaine, ‘eynarin, miraculin, glupyridaine, pyridinium-betain com- pounds, glutamates, sueh as monosodium ghitamate and rmonopotassium glutamate, nootame, thaumalin, tagatose, trehalose, salts, such as sodium chloride, monoammonium alyeyrhizinate, vanilla extract (in ethyl alcohol), water- Soluble sugar aids, potassium ehloride, sodium aid slate, Jan. 1, 2009 ‘atersouble hydrolyzed vegetable proteins, watersoluble Irduyzed animal proteins, watcesoluble yeast exes ‘wenosine monophosphate’ (AMP) glutathione, water Soluble nucleotides, sch a inosine monophosphate, dso- dium inosinawe, anthosine monophosphate, guanylate ‘monophosphate, slpyridaine (N-(L-curboxyethy)-6-y- droxymethyl)pyridnium-3ol inner salt, sugar bet exact (eleoolie extract), sugarcane eal essence (alcoholic extract, eureli,stogin, nainln, anemic ai, mono~ Igdroxy bensoie acis, such as 2-hydroxsbeazoie acid G-1B), Shydronybenzvie seid G-11B) and 4-hydroxyben- ic acid (4-H), dinydroxy benzoe acids, seh as 2.3ihy- droxphonvoic acid 2-DHB), 2.4ditydrosybenzoic ack (2.4-DHB), 2 S-dydronybensoicacid 2 S-DUB),2.6ihy- droxphonroie aid (6-DHB), 3.4ditydoxybenzie acid G4-DUB) and 37Sedibydeoxphenzoie acd (35-DIB), Inydoxy benzoic acids, sich as 2,34-tihydroxybenzpic acid 23.4: THD), 24.6-tihydeoxybeaoie acid 24.6118) and 3al5-tihydeoxybenzoic acid @.4.5-THB),4ydonypheny- lucas acd, 2-hydrosysocapoic acid, Shy deoxy acid, aminobenzic ek, sch as Saminobenzoke ‘Faminobenzoic acid, hydroxyl dcoxsbeazoins, methoxy seliyle acids and combinations thereof [0047] Other suitable ste poteatators are substantially or completely insoluble ia water, suc es, but not nied 1, ius auranium, vila oleoreia, water insoluble sugar aids, water insoluble hydrolyzed vegetable proteins, water insole hydrolyze animal proteins, water insoluble yeast eats, insoluble micloties, sugarcane lea essence and ‘combinations hero {0048} Some other suitable ate potentators include sb- stances thet are slightly soluble in sete, such as, But not limited 0, mato), etiyl mall, vanilin, slightly water soluble sug aide slightly watersluble bydroly7cd vou: table proeins, slightly water-soluble hydrolyzed animal Protein, slay watesoluble yeaa extracts sib water Soluble neleoides and combinations there {0049} "Additional suitable taste potenators include, bot ae not limited to, licrice glyeyrthiintes, compounds that respond to Geprocin coupled receptors (I2Rs nd TIS) Geprotein coupled recepers (T2KS and TRS) and taste potentator compositions that impart kokumi,as dseosed in DS. Pat. No, 5,679,397 to Kuroda eta, which i ncompo- rated in its ene heroin by referee, *Koktum refers to tates that impart “mouthfulness” and “good bods” Kokumi imparting compositions. may he water-soluble, slighty water-soluble or insoluble in water. {0080} As mentioned above, sweetness modifies, which sno a typo of tase potentiatr, chance the perception of Sswosiness, The perception of swectness involves multiple ‘ariables two of which include taste and flavor. Taste and Ivor are percived by diferst mechnisms for interpreting soweeiess. More specifialy, taste is perceived throogh Action onthe tat reveptor inthe orl evi These ecepors determine the hasie sweotess,soumess,bitemess andor soliness of & composition upon consumption. The Naver ‘rable is perceived though an olfectory mechanism, Flavor Jscharacterzed by the fullaoss and roundness ofthe aroma the composition upon consumption. [0051] Some embodiments described herein include. swostner and one or more swostness modifiers to affect the Sweet flavor andor use ofthe composition. For instance in ome embodiments, t may hedesimble to usc less swostener ina composition. However, decreasing the amount of sweetUS 2009/0004360 AI ‘ener in composiion may have a neative impact poesivel sweetness, i tastcand lavoro he compo ‘As such, atonal components may be added to theeompo- sion (6 Balane ott the sweetener profile and modi) the peeeived quality andor dation of sweetness 10082] In some embodiments, a sweetness quality variable may be used To modiy the quality of perceive sweetness Sweetness quality variables may be selected Tor use with a sweetener 0 ale the intensity ofthe sweetener the llness ‘of the sweetener or dereose the poreived heres of Sweetener, More specify, sel sweetness quality var ales include “sweetness equivalence modifier”, "cet ‘wor modifier” and “feast mors” 10083) The pereption of sweetness is often refered to in terms of sueroe equivalence. Sucrose equivalence sa san- dard used to meastre sweetness as compared to the baseline ff sucrose. AIT sweeteners, including sugaress ‘and high intensity swectener, are measured against the standard swetener, suerose: Aecorlngly, the sweetener profile and pereivedievelof sweetnes should, ideally hecomparableto that of suerse, One method of measuring the perceived sweetness ofa solution sby calculating sucrose euivalent talue (eeinater “SEV"), Sucrose equivalence may be ‘efined asthe amount of swostenerroguired to impart the ceompurable level of swesiness perceived from a given mount of sicrse. The SEV are determined by comparing the soliton with a tock sucrose solution of known concen teaton, Concentrations of svetencrs with scenes inten sis equivlenttoa sucrose standandcanalsobe described as being “sosweet” to setose. For example, aspartame is r2~ ‘optized as being 200 times sweeter sn suerose Ths, 100 militars of «solution with 05 grams of esprtame is ‘expectedto be issweet to 100 milliliters soution with 10 grins of sucrose [0084] In some embodiments, the use of sucrose equiva. Jence modifiers permits the eof less sweetener thon the Joss of the tla sweetness percepion. As sed hersn, the term "sucrose equivalence modifierinclades any component that increases the perception of sweetness inteasity "nicelner composition, “Svrosc.oqunalence movi” are ‘taste component of perceived sweetness, Thus, “Aeros ‘suivafence modifiers” may be used to increase the evel of Sweetness pereivel in cmnparison 10 a erin amount of 10085] As sed herein, the tm “west aor moe” Includes any component iat inezeases the sweet Bar, sch athe fullness or rundnes, of a wcctence composition, “Sweet favor modifiers” aet on the olfatory receptor, and thus, ae Mawr component {00S6] Aftetaste means the perception of bitemess or tundesiable Havorwhiciingcesimthemouth. Asus herein, the em “afiertaste modifier” muy include aay composition which decrenses the perception of bitterness or undesirable Favor when added to' sweetener composition. This, “afer taste modifiers” are taste components 10087] In some embodiments, temporal profile variable may be used to mos the duration of perceived sweetness. “Temporal profile variables involve bth fst and favor com ponents Temporal pofilevarables may altertheonsst period ‘of the perceived sweetness, peak period of the perceived ‘svesinos andor decay period the perived sweetness. By altering such ine perils the sweetness rofilccan be med fed to smooth ot ay peaks in the profile and erent a more prada sweetness percept Jan. 1, 2009 [058] As used herein, the tem “sweetness onset period ‘modifier inehudes any component that extends or delays the initiation ofthe onset time of sweetness perception. “Sweet- fess onset period modifiers” also inekades any component that shortens or hasten the termination ofthe ansct time of sweetness pereepion or any component that maintains oF Jeaves unchanged the onset time of sweeiness, “Sweetness ‘onset period modes” are both Taste andl Mavor components ‘of sweetness. [0059] As used herein, the term “sweetness peak period ‘modifier ineludes any component that extends the lent or dartion of the peak of sweetness perception, “Sweetness peak period motifier” also includes any component that ‘Shortens or hastens the termination ofthe peak tine of sweet- ‘ess perception or any component that maintains or leaves ‘unchanged the peak time of sweetness, “Sweetness peak period modifiers" have ase and favor compenents of sWeet- [0060] As used herwin, the term “sweetness decay period rodlifer” includes any component that extends the time period prioe tothe devine of sweetness perception. “Sweet- oss decay period modifies” also includes any component that shortens of hastens the temination of the decay time of sweetness perception or any component that maintains or Teaves unchanged the decay time of sweetness. "Sweetness decay period modliers” have taste and Navor components oF ‘sweetness [0061] In some embodiments, a sweetener composition ‘may itede a sweetener and a sierose equivalence modifie In some embodiments, any one of more of the sweetness quality variables or temporal profil variables may be com- bined with the sweetener and sucrose oguivallence moxifier to achieve the desired perception of sweetness over time. [0062] Exemplary sweetness modifiers include, but are not Timited to, moneammonium glyeyerhizinate, licorice plyeyr rhizinates, citrus aurantium, alapyrdaine, slapyridaine (N- CL-carboxyethy))6-(hydroxymethy))pyridinium-3-o) inner salt, mraculin, caculin,strogin, mabinlin, gymnemic acid, eynarin, glupyridaine, pyridinium-betain compounds, sugar beet extract, neotame,thaumatin, neohesperidin dibydoch- leone, tagatose, trehalose, maito, ethyl maltol, vanilla extract, vanilla oleoresin, vanillin, sugar beet extract (aleo- holie extract), sugarcane leaf essence (alcoholic extract), compounds that respond to G-protein coupled receptors (T2Rs and TIRS), 2-hydroxybenzoie acid (2B), 3-hy- Groxybenzoie acid (3-HB), 4-hydroxybenzoie acid (4-1) 23ntihydroxybenzoie acid (2,3-DHB), 2,4ihydroxyben- ‘oie cid (24-DEB), 25-dihydroxybenzoie aid (2,5-DHB). 2,6-dihydroxybenzoie acid (2,6-DHB), 3 4lihydroxyben- ‘ic acid (3 4-DHB). 3 S-ihydroxybenzoie acid 3 5-DHB). 23.-trihydroxybenzoic acid (23 4-THB),24,6-ninydroxy- bensoieweid (24,6-THB),3.4,uihydroxybenvic acid 3.4 S-THB), 4chyeroxyphenylaceic acid, 2-hydroxyisocaproic acid, 3-hydroxyeinnamic acid, 3-aminobenvoie acid, 4-ami robenzoie acid and combinations thereof. [0063] non-limiting Hist of components whieh may be sed to alter the sweetness quality ofa sweetener composition by increasing the sucrose equivalence, increasing the sweet flavor andlor decreasing the aftetaste are shown below in ‘Table I Insome embodiments itmay be desirable 0 ‘sweetener and sucrose quivalence modifier together ‘sweetener composition, Steet favor modifiers andlor aRer- taste modifiers may headed to further modify the perceived sweetness of the composition. Optional, as shown below in ‘Table 2, any one or more ofthe temporal profile modifies nay also be added to further adjust the sweetness profUS 2009/0004360 AI Jan. 1, 2009 TABLET Ses Quali Vail or Sess Mais Sess Qual Vice Sioese Blence Maier ‘set For Maier Afeuse Moser Sie ste hak Seneca! pedi. menatoe, ‘Mowry bese Vana alin lie Seiden sei atte vai emacs,” ‘Roam cafes a a Sccnanmceamie fran cites, ety feds xsl Sete gio, geen, pele mene, tnedoxy salle ANIME GMP ase, ery rail apart pein. igen ‘ney pest geen os copa oto ‘Sinamay bone soniye, 2 ce poli Bas peo solute ‘ulna, ii it, des nar Ione C814) 24 Aine tesla, ‘nealsoe, 2p le, oxo, ‘ican Sige yey eyopeen he ra versal Siete ay bo. fut oak os benz, ezaldeyseereie, i vali peyote, ‘Snens sie en) ‘nantes, ipinees pes ey ‘uate, py eb Bronte: pes ‘Snunte 20+ oy tiles, st Atlas iter pressing Stages oe, dnd ‘ils inne, Pes namie, ont, niin betasen Bone, yPemehen2cn-tone Stermytinese, omar, ‘Stare (Ses, pay acne i vain vale wallace tlie eso cat ac ll Sahel cin SEN IP GMP sos, rsa pari ac, ‘ney py Epa 3 ‘Rhona tne ‘Passtonyighey t-te ‘Tee pyle Hees ‘atest, Vailin acc 2a; 2 au, su; Sabian as 3 rnonocateyeac tteaoxgie a Sage, «alum cont, ‘su hs, fone mages fhconste: ataoe trae yey L prog anes Sanm-Deroline, C= sie, top alan per ii, ag igi, fess, Pallets, atl st, ‘ea tte, trees, rt i> ‘socio ea esis line ‘hme eins ey aes Donel Beas seid aes, Boers, ‘osha Boasts, enn cricyo, Senay Inet ces of tar plc, Dieta Deol si Sie fluconae, alanine, tesa intone Donor "yop banUS 2009/0004360 AI Jan. 1, 2009 TABLE 1-continued Ses Quali Vail or Sess Mais Sess Qual Vice Sioese Blence Maier ‘suet Favor Matin Aerie Mosier, “Vay aesane ail aungn using, isu dete nd amma sg atl, Ihaoaes C2C14) 24 pote etal inet eazaleide, — alitl so Inco, 2prepoeyl setts, role cksopioese, tebe, > Seapine Sng Secale Ione 2tpete te tal exon laine he diner, earth exten, ‘ingronevanivoe ane ez ane, Seiya sol. byroyied benzoic ewaldcyse tiene, bomoenodol Svan pease, sthun saat Snens asters bomoenodiel, ‘Shans att seni erate Sopimcnc ple roel? ‘ua, py eb tenet ces of Drone pest ein eps, ‘Snante 2S ayeol 2 pats Iomer ris stile, onli ania, Teo citiles spat phenol oi Atari pressing ‘Sse een ce Signed oy dled ‘ile ol inne, ‘netol ma tae, estos enre ‘ru betes avones Zperichomen-tone Scteyttee, cums, dete lates ei ‘ert nin it ‘Sis, pay ace Sobol mano, 288; 244, 3H; moat oma 3 DHS: AB: ‘tise, pai a Beer AIM AseK, 248; 24DKB, SHB; Viiv antle Yerba it, ‘new scain, mona, han 0, SADIIBNMS:AB: edealinacate vain monotony acide pana Rosca acim, Gekko is Furano eye meth agiesi aa, MGM GMP ase, Sim gicamte ‘inl Laparie acy owes Fens gioesalip gluons ‘Ben picts igen 3- pcm aon Se tulctopac.oreioay tune lyn Soumya bolt praie ate ‘Ssecmipbnt ausas, yan D prin Diesipymae fetean apne, ‘Absit Vain sesh” yon bn Ppelashanats pense. ‘Viner acone rain Seog aug, iui deen ars asa, Incoaer(CCI3) 24 pata ea, neti ened, atl a ‘neler, 2 pep sek tee fl exsbopunese, telnet i> ‘Seuss gh tcc ae Icon Poycopesten + etal cans laine ue nvr, earth mel xe ‘Gearon tanto ane ey ae, piece Briel bene esnldeheenelde, — bomeerodelUS 2009/0004360 AI TABLE -continued Jan. 1, 2009 Sess Qual Vice Sioese Blence ‘hist ncoh nate pe rite, Esko foes die, sur dite, ier apreing ‘Ss cea coe Semel oe ine mye, ety snare est ‘mau bene Recae, Penick, ‘Saronic, cums, det atones me ‘ster, hey salty 10068) A non-limiting list of components that may be used ‘o alter the temporal profile by extending the sweetness onset Period, the sweetness peak period or the sweetness decay Period are shown below in Table 2 In addition to temporal profile modifiers that exten the sweetness onset period, the sweetness peak period, or the sweetness decay perio, modi- fiers that shoren or mintin cach of tae temporal periods are Si sasha Scots HES, cre isons aoe salto ye licaschaies, Todo Fence neti ren of tara ation, Pst also contemplated as are all combinations. For example, @ ‘temporal profile modifier that extends the sweetness onset period may be combined with temporal profile modifier that shortens the sweetness deeay period or a temporal profile ‘noifier that shortens the sweetness onset period could be ‘combined with a temporal profile modifier tbat maintains the sweetness peak period and so oa, TABLE 2 enor Pre Whe fr Suet Mie “pond Pte Vries Extend ent Eaten Sedu , providing a fist composition comprising a sucrose equivalence modifier capable of inreasing the sucrose ‘equivalence of said at least one sweotener, wherein sid increased sucrose equivalence is greater than the sucrose cquivalence of said atleast one sweetener 29, A method of redocing an amount of at least one sweet- ener in a comesible providing the steps of ‘a, determining first amount of fst composition com= psig a ast one swetene avn roe ea rexlucing said frst amount by atleast 30% wis and «determining « xevond amount ofa second composition ‘comprising a sucrose aquivalence modifier which increases the sucrose equivalence of said at least one sweetener wherein said socond amount is capable of providing said suerose equivalence