RU2847365C2 - Stevia extracts - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: unprocessed aqueous extract of Stevia Rebaudiana containing rebaudioside D, rebaudioside E, rebaudioside N and rebaudioside O, with a total content of steviol glycosides defined as the sum of the concentrations of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, rebaudioside N, rebaudioside O, stevioside, steviobioside, dulcoside A and rubuzoside, mass/mass on a dry weight basis, where the relative concentration of rebaudioside O to the total content of steviol glycosides exceeds 0.8% and where the sum of the relative concentrations of rebaudioside D, rebaudioside E and rebaudioside N to the total content of steviol glycosides is greater than 5.0%. Where the relative concentration of steviol glycosides = [concentration of steviol glycosides (% mass/mass on a dry weight basis) / total steviol glycoside content (% mass/mass on a dry weight basis)]× 100. An unprocessed aqueous extract of Stevia Rebaudiana is an extract of the Stevia rebaudiana plant that has not been subjected to methods used to purify, isolate or further concentrate a specific steviol glycoside or group of steviol glycosides from the extract.

EFFECT: to provide a non-caloric, high-intensity sweetener.

4 cl, 6 tbl, 7 ex

Description

AREA OF TECHNOLOGY

This invention relates to a method for producing compositions containing steviol glycosides. This invention also relates to the use of compositions containing steviol glycosides as sweeteners and/or flavor enhancers.

LEVEL OF TECHNOLOGY

High-intensity sweeteners (HIS) have a sweetness level many times greater than that of sucrose. They are essentially calorie-free and are commonly used in diets and reduced-calorie products, including foods and beverages. High-intensity sweeteners do not trigger a glycemic response, making them suitable for use in products intended for diabetics and others interested in monitoring their carbohydrate intake.

Steviol glycosides are a class of compounds found in the leaves of Stevia rebaudiana Bertoni, a perennial shrub in the Asteraceae ( Compositae ) family native to parts of South America. They are structurally characterized by a single base, steviol, distinguished by the presence of carbohydrate residues at positions C13 and C19. They accumulate in stevia leaves, accounting for approximately 10% to 20% of the total dry weight. On a dry weight basis, the four main glycosides typically found in stevia leaves include stevioside (9.1%), rebaudioside A (3.8%), rebaudioside C (0.6-1.0%), and dulcoside A (0.3%).

Morita et al. 2011 (US13/122,232) and Ohta et al. 2010 (Ohta M., Sasa S., Inoue A., Tamai T., Fujita I, Morita K., and Matsuura F. (2010)) Characterization of novel steviol glycosides from leaves of Stevia rebaudiana Morita, J. Appl. Glycosci. 57, 199–209) described that rebaudiosides D, E, M, N , and O are present in trace concentrations in the leaves of certain Stevia rebaudiana Bertoni cultivars. Therefore, purification of these glycosides, especially rebaudiosides D, E, M, N, and O, can only be achieved through the use of sophisticated purification methods such as chromatography, crystallization, etc.

It is generally believed that aqueous extracts of Stevia rebaudiana are not suitable for use in foods and beverages without further processing, such as crystallization, separation, isolation, and purification of individual steviol glycosides. This is due to the low concentration of the best flavor glycosides, particularly rebaudiosides D, E, M, N , and O, in typical unprocessed Stevia rebaudiana extracts.

Accordingly, there remains a need for new Stevia rebaudiana cultivars containing higher concentrations of rebaudiosides D, E, M, N and O , which may enable the production of stevia extracts with higher concentrations of the corresponding glycosides and their use as sweeteners and/or flavor ingredients without further processing such as crystallization, separation, isolation and purification of individual steviol glycosides.

BRIEF DESCRIPTION OF THE INVENTION

The present invention relates to a method for producing compositions containing steviol glycosides from Stevia rebaudiana biomass. The present invention also relates to the use of compositions containing steviol glycosides as a sweetener and/or flavor enhancer.

Hereinafter, the term "steviol glycoside(s)" shall mean steviol glycosides naturally occurring in Stevia rebaudiana , including, but not limited to, steviol monoside, steviolbioside, rubusoside, dulcoside B, dulcoside A, rebaudioside B, rebaudioside G, stevioside, rebaudioside C, rebaudioside F, rebaudioside A, rebaudioside I, rebaudioside E, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside M, rebaudioside D, rebaudioside N, rebaudioside O and combinations thereof.

Hereinafter, the terms ʺRebAʺ, ʺRebBʺ, ʺRebCʺ, ʺRebDʺ, ʺRebEʺ, ʺRebFʺ, ʺRebMʺ, ʺRebNʺ and ʺRebOʺ refer to rebaudiosides A, B, C, D, E, F, M, N and O.

Hereinafter, the terms ʺRebD2ʺ, ʺRebGʺ, ʺRebHʺ, ʺRebIʺ, ʺRebJʺ, ʺRebKʺ, ʺRebLʺ, ʺRebM2ʺ, ʺRebPʺ, ʺRebQʺ ʺRebRʺ, RebSʺ, ʺRebTʺ, ʺRebUʺ, ʺRebVʺ, ʺRebWʺ, ʺRebXʺ, ʺRebYʺ and ʺRebZʺ refer to rebaudiosides D2, G, H, I, J, K, L, M2, P, Q, R, S, T, U, V, W, X, Y and Z.

In the following, the terms ʺStevʺ, ʺSbioʺ, ʺDulAʺ, ʺRubʺ refer to stevioside, steviolbioside, dulcoside A and rubusoside.

Hereinafter, the term “TSG content” will mean the total steviol glycosides (TSG) content, and it will be calculated as the sum of the concentrations of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, rebaudioside N, rebaudioside O, stevioside, steviolbioside, dulcoside A and rubusoside w/w based on dry weight.

In the following, the term “relative concentration” will mean the percentage ratio of the concentration of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, rebaudioside N, rebaudioside O, stevioside, steviolbioside, dulcoside A or rubusoside (w/w based on dry weight) to the total content of steviol glycosides (TSG). For example, if a composition contains 10% RebO, 40% Stev, 0% RebA, 0% RebB, 0% RebC, 0% RebD, 0% RebE, 0% RebF, 0% RebM, 0% RebN, 0% Sbio, 0% DulA, and 0% Rub (all concentrations in % w/w on a dry weight basis), the TSG content of the composition would be 50% (w/w on a dry weight basis). Since the RebO concentration is 10% (w/w on a dry weight basis), the relative RebO concentration would be 20% and would be calculated as follows:

Relative RebO concentration (%) = {RebO concentration (% w/w based on dry weight) / TSG content (% w/w based on dry weight)} x 100%

Relative concentrations of other glycosides can be calculated similarly. "Typical relative concentration" refers to the relative concentration of steviol glycosides found in known cultivars and crude aqueous extracts of Stevia rebaudiana plants. As used herein, the term "crude aqueous extract(s)" refers to an extract or extracts of Stevia rebaudiana plants that have or have not been subjected to methods used to purify, isolate, or further concentrate a specific steviol glycoside or group of steviol glycosides from the extract.

Hereinafter, the term "relative ratio" will mean the ratio of the concentration of one steviol glycoside to another. For example, if a composition contains 10% RebO, 40% Stev, 0% RebA, 0% RebB, 0% RebC, 0% RebD, 0% RebE, 0% RebF, 0% RebM, 0% RebN, 0% Sbio, 0% DulA, and 0% Rub (all concentrations in % w/w based on dry weight), the relative ratio of RebO to stevioside will be 0.25 and will be calculated as follows:

Relative ratio of RebO to Stev = RebO concentration (% w/w based on dry mass) / Stev concentration (% w/w based on dry mass)

The invention utilizes the biomass of Stevia rebaudiana plants, specifically dried leaves, as the starting material. The leaves may also be undried. The leaves may optionally be ground into a fine powder. However, other parts of the Stevia rebaudiana plant, such as stems, roots, flowers, etc., or combinations thereof, may be used as the starting material.

The method for producing steviol glycoside compositions may include the following steps:

a) providing Stevia rebaudiana leaves, wherein the Stevia rebaudiana leaves comprise at least one steviol glycoside selected from the group consisting of RebE, RebM, RebD, RebN and RebO, wherein the steviol glycoside is present above a normal relative concentration,

b) provision of solvent;

c) contacting Stevia rebaudiana leaves with a solvent to extract steviol glycosides from the leaves;

d) separating the leaves of Stevia rebaudiana to obtain a stevia extract solution containing at least one steviol glycoside selected from the group consisting of RebE, RebM, RebD, RebN and RebO, wherein the steviol glycoside is present above a normal relative concentration, HSG extract.

The solvent may be water, alcohol, aqueous alcohol, or any other solvent known to be used in the production of stevia extracts or plant extracts.

The method may further include other processing and purification techniques and methods known to be used for the production of steviol glycosides. Non-limiting examples include flocculation, ion-exchange resin treatment, membrane filtration, macroporous adsorption resin treatment, activated carbon treatment, chromatographic separation, crystallization, centrifugation, mixing, drying, grinding, sieving, granulation, agglomeration, and solubilization, in any order or number of steps.

The present invention provides stevia compositions, referred to as "HSG extracts", comprising at least one steviol glycoside selected from the group consisting of rebaudioside E, rebaudioside D, rebaudioside M, rebaudioside N, rebaudioside O or combinations thereof, wherein at least one steviol glycoside selected from the group consisting of RebE, RebD, RebM, RebN, RebO is present in a relative concentration higher than the typical relative concentration found in known varieties and/or unprocessed aqueous extracts of the Stevia rebaudiana plant.

DETAILED DESCRIPTION OF THE ESSENCE OF THE INVENTION

The present invention relates to a method for producing compositions containing steviol glycosides from Stevia rebaudiana biomass. The present invention also relates to the use of compositions containing steviol glycosides as a sweetener and/or flavor enhancer.

The present invention provides new varieties of the Stevia rebaudiana plant containing at least one steviol glycoside selected from the group consisting of rebaudioside E, rebaudioside D, rebaudioside M, rebaudioside N, rebaudioside O or combinations thereof, wherein at least one steviol glycoside selected from the group consisting of RebE, RebD, RebM, RebN, RebO is present in a relative concentration higher than the typical relative concentration found in known varieties and unprocessed aqueous extracts of the Stevia rebaudiana plant.

In a specific embodiment, the new varieties are varieties named Stevia rebaudiana 814011, 807086, 817096, which are obtained by selective breeding of the Stevia rebaudiana Bertoni plant .

Obtaining stevia plants with the desired characteristics described in this document can be achieved by growing from a callus culture deposited at the China General Microbiological Culture Center (CGMCC, Institute of Microbiology, Chinese Academy of Sciences, Datong Road, Chaoyang District, Beijing 100101, China; Tel: 86-10-64807355, Fax: 86-10-64807288) and assigned Depository No. 9701 for Stevia rebaudiana cultivar 814011, No. 9702 for Stevia rebaudiana cultivar 807086, and No. 9703 for Stevia rebaudiana cultivar 817096.

It is also possible to create stevia varieties and lines using at least one of the deposited lines using either conventional crossbreeding technologies or molecular methods to transfer one or more genetic elements (genes, promoters, protein-coding sequences, etc.) into other stevia plants.

Alternatively, new stevia plants can be created either by classical breeding or by crossing alone or in combination with chemical or radiation mutation, using at least one Stevia rebaudiana variety selected from the group consisting of 814011, 807086, 817096 and/or seeds thereof.

In one embodiment, the new Stevia rebaudiana plant varieties are F1, F2, F3, or subsequent progeny of at least one Stevia rebaudiana variety selected from the group consisting of 814011, 807086, 817096.

In another embodiment, the high RebD plants are the first generation or subsequent progeny of at least one Stevia rebaudiana variety selected from the group consisting of 814011, 807086, 817096, the seeds of which have been subjected to chemical or radiation mutagenesis.

In another embodiment, a method for crossing new Stevia rebaudiana varieties with increased RebM content is disclosed. In said crossing method, one parent plant is a variety having a low RebM content, a high RebE content, and a high RebD content (e.g., 817096), and the other parent plant is a variety having an increased RebM content (e.g., 814011).

In one embodiment, the new Stevia rebaudiana plant varieties with increased RebM content are F1, F2, F3, or subsequent progeny of Stevia rebaudiana varieties 814011 and 817096.

In a specific embodiment, the relative concentration of RebE in the dried leaves of the new Stevia rebaudiana cultivar is at least 1.0%.

In a specific embodiment, the relative concentration of RebM in the dried leaves of the new Stevia rebaudiana cultivar is at least 1.4%.

In a specific embodiment, the relative concentration of RebD in the dried leaves of the new Stevia rebaudiana cultivar is at least 2.4%.

In a specific embodiment, the relative concentration of RebN in the dried leaves of the new Stevia rebaudiana cultivar is at least 1.6%.

In a specific embodiment, the relative concentration of RebO in the dried leaves of the new Stevia rebaudiana cultivar is at least 0.8%.

In a particular embodiment, the relative concentration of at least one compound selected from the group consisting of RebD2, RebG, RebH, RebI, RebJ, RebK, RebL, RebM2, RebP, RebQ RebR, RebS, RebT, RebU, RebV, RebW, RebX, RebY, RebZ, and another steviol glycoside in the dried leaves of the new Stevia rebaudiana variety is at least 0.1%.

In one embodiment, dried leaves of at least one varietyStevia rebaudiana, selected from the group 814011, 807086, 817096, is subjected to aqueous extraction (for example, in accordance with the method described in US13/122,232) to obtain stevia compositions called "HSG extracts". Any other extraction method can also be used.

The present invention provides stevia compositions, referred to as "HSG extracts", comprising at least one steviol glycoside selected from the group consisting of RebE, RebM, RebD, RebN and RebO, wherein the steviol glycoside is present above the typical relative concentration found in known varieties and crude aqueous extracts of the Stevia rebaudiana plant, and wherein for RebE this typical relative concentration is 1.0%, for RebM 1.4%, for RebD 2.4%, for RebN 1.6% and for RebO 0.8%.

In a specific embodiment, the relative concentration of RebE in the "HSG extract" obtained by aqueous extraction of dried leaves of the novel Stevia rebaudiana cultivar is at least 1.0%.

In a specific embodiment, the relative concentration of RebM in the "HSG extract" obtained by aqueous extraction of dried leaves of the new Stevia rebaudiana cultivar is at least 1.4%.

In a specific embodiment, the relative concentration of RebD in the "HSG extract" obtained by aqueous extraction of dried leaves of the new Stevia rebaudiana cultivar is at least 2.4%.

In a specific embodiment, the relative concentration of RebN in the "HSG extract" obtained by aqueous extraction of dried leaves of the new Stevia rebaudiana cultivar is at least 1.6%.

In a specific embodiment, the relative concentration of RebO in the "HSG extract" obtained by aqueous extraction of dried leaves of the new Stevia rebaudiana cultivar is at least 0.8%.

In a particular embodiment, the relative concentration of at least one compound selected from the group consisting of RebD2, RebG, RebH, RebI, RebJ, RebK, RebL, RebM2, RebP, RebQ RebR, RebS, RebT, RebU, RebV, RebW, RebX, RebY, RebZ, and another steviol glycoside in the "HSG extract" obtained by aqueous extraction of dried leaves of the new Stevia rebaudiana cultivar is at least 0.1%.

Optionally, the method of the present invention further comprises purifying RebE, RebM, RebD, RebN, and RebO from the HSG extract. Any suitable purification method may be used, such as, for example, crystallization, membrane separation, centrifugation, extraction (liquid or solid phase), chromatographic separation, HPLC (preparative or analytical), or a combination of such methods.

In one embodiment, the HSG extract is part of a mixture. In a particular embodiment, the mixture is selected from the group consisting of a mixture of steviol glycosides, stevia extract, by-products of other processes for the isolation and purification of other steviol glycosides, or any combination thereof. In one embodiment, the mixture comprises the HSG extract in an amount that ranges from about 10% to about 99% by weight on a dry matter basis, such as, for example, from about 20% to about 99%, from about 30% to about 99%, from about 40% to about 99%, from about 50% to about 99%, from about 60% to about 99%, from about 70% to about 99%, from about 80% to about 99%, and from about 90% to about 99%. In a particular embodiment, the mixture comprises the HSG extract in an amount greater than about 90 wt. %, based on dry matter, such as more than about 91%, more than about 92%, more than about 93%, more than about 94%, more than about 95%, more than about 96%, more than about 97%, more than about 98%, and more than about 99%.

In one embodiment, the HSG extract comprises one or more additional steviol glycosides, including, but not limited to, natural steviol glycosides, such as steviol monoside, steviol bioside, rubusoside, dulcoside B, dulcoside A, rebaudioside B, rebaudioside G, stevioside, rebaudioside C, rebaudioside F, rebaudioside A, rebaudioside I, rebaudioside E, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside M, rebaudioside M2, rebaudioside D, rebaudioside D2, rebaudioside N, rebaudioside O, synthetic steviol glycosides, such as enzymatically glucosylated steviol glycosides, and their combinations.

The HSG extract may be present in the composition in an amount effective to provide a concentration of from about 1 ppm to about 10,000 ppm when the composition is added to a consumable product, such as from about 1 to about 4,000 ppm, from about 1 to about 3,000 ppm, from about 1 ppm to about 2,000 ppm, from about 1 ppm to about 1,000 ppm. In another embodiment, the HSG extract may be present in the composition in an amount effective to provide a concentration of from about 10 ppm to about 1000 ppm when the composition is added to a consumable product, such as from about 10 to about 800 ppm, from about 50 to about 800 ppm, from about 50 ppm to about 600 ppm, from about 200 ppm to about 250 ppm. In a particular embodiment, the HSG extract may be present in the composition in an amount effective to provide a concentration of from about 300 ppm to about 600 ppm when the composition is added to a consumable product.

Sweetener compositions

In one embodiment, the present invention is a sweetener composition comprising an HSG extract.

A "sweetener composition" as used herein refers to a composition suitable for sweetening a sweetenable composition (i.e., a composition that can be sweetened) that comprises at least one sweetening component in combination with at least one other substance.

In one embodiment, the HSG extract is the sole sweetener in the sweetener composition, meaning the HSG extract is the only compound present in the sweetener composition that provides detectable sweetness. In another embodiment, the sweetener composition comprises an HSG extract compound in combination with one or more sweeteners.

The amount of HSG extract in the sweetener composition can vary. In one embodiment, the HSG extract is present in the sweetener composition in any amount to impart the desired sweetness when the sweetener composition is added to the composition to be sweetened or the ingestible product to be sweetened.

The sweetness of a non-sucrose sweetener can also be measured relative to a sucrose standard by determining the equivalence of the non-sucrose sweetener to sucrose. Typically, palate experts are trained to detect the sweetness of sucrose standard solutions containing 1-15% sucrose (w/v). Other non-sucrose sweeteners are then tested in a dilution series to determine the concentration of non-sucrose sweetener that is as sweet as a given percentage of sucrose. For example, if a 1% sweetener solution is as sweet as a 10% sucrose solution, the sweetener is considered 10 times more potent than sucrose.

In one embodiment, the HSG extract is present in the sweetener composition in an amount effective to provide a sucrose equivalence of greater than about 10% (w/v) when the sweetener composition is added to a sweetened composition or sweetened consumable product, such as, for example, greater than about 11%, greater than about 12%, greater than about 13%, or greater than about 14%.

The amount of sucrose, and thus another measure of sweetness, in the reference solution can be described in degrees Brix (°Bx). One degree Brix is 1 g of sucrose in 100 g of solution and represents the strength of the solution on a weight-by-weight basis (% w/w) (strictly speaking, by weight). In one embodiment, the sweetener composition comprises an HSG extract in an amount effective to provide a sweetness equivalent to about 0.50 to 14 degrees Brix of sugar when present in a sweetened composition, such as, for example, about 5 to about 11 degrees Brix, about 4 to about 7 degrees Brix, or about 5 degrees Brix. In another embodiment, the composition comprising an HSG extract is present with at least one other sweetener in an amount effective to provide any of the above-mentioned sweetness equivalents.

In one embodiment, the HSG extract is present in the sweetener composition in an amount effective to provide a concentration of from about 1 ppm to about 10,000 ppm when the sweetener composition is added to a consumable product (e.g., a beverage), such as from about 1 to about 4,000 ppm, from about 1 to about 3,000 ppm, from about 1 ppm to about 2,000 ppm, from about 1 ppm to about 1,000 ppm. In another embodiment, the HSG extract may be present in the sweetener composition in an amount effective to provide a concentration of from about 10 ppm to about 1000 ppm when the composition is added to a consumable product, such as from about 10 to about 800 ppm, from about 50 to about 800 ppm, from about 50 ppm to about 600 ppm, from about 200 ppm to about 250 ppm. In a particular embodiment, the HSG extract may be present in the sweetener composition in an amount effective to provide a concentration of from about 300 ppm to about 600 ppm when the sweetener composition is added to a consumable product.

In some embodiments, the HSG extract is present in the sweetener composition in an amount effective to provide a concentration of the compound that is above or below its sweetener recognition threshold when the sweetener composition is added to a consumable product (e.g., a beverage).

Flavor-enhancing compositions

In one aspect, the present invention is a flavor enhancing composition comprising an HSG extract.

"Flavor-enhancing compositions," as used herein, refer to compositions capable of enhancing or intensifying the perception of a particular flavor in a consumable product. The terms "flavor-enhancing compositions" or "flavor enhancers" are synonymous with the terms "flavor enhancer," "flavor enhancer," and "flavor enhancer." Generally, a flavor-enhancing composition as described herein can enhance or increase the flavor of flavor ingredients, i.e., any substance that provides sweetness, sourness, saltiness, tang, bitterness, metallic taste, astringency, lingering sweetness, initial sweetness, etc. Without being bound by theory, the flavor-enhancing composition likely does not contribute a perceptible flavor to the consumable products to which it is added, as the HSG extract is present in the consumable product at a concentration equal to or below the taste recognition threshold concentration.

The "taste detection threshold concentration" used in this document refers to the lowest concentration at which a specific or non-specific taste of a component (e.g., a compound) is noticeable in a consumed product. The taste detection threshold concentration varies for different compounds and may vary depending on individual taste perception or the specific product consumed.

In one embodiment, the flavor-enhancing composition comprises an HSG extract in an amount effective to provide a concentration that is at or below the taste recognition threshold concentration of the HSG extract when the flavor-enhancing composition is added to a consumable product.

In a particular embodiment, the HSG extract is present in the flavor-enhancing composition in an amount effective to provide a concentration that is below the taste recognition threshold concentration of the HSG extract when the flavor-enhancing composition is added to a consumable product.

In a particular embodiment, the HSG extract is present in the flavor-enhancing composition in an amount effective to provide a concentration that is at least about 1%, at least about 5%, at least about 10%, at least about 15%, at least about 20%, at least about 25%, at least about 30%, at least about 35%, at least about 40%, at least about 45%, or at least about 50% or more below the taste recognition threshold concentration when the flavor-enhancing composition is added to a consumable product.

In some embodiments, the HSG extract is present in the flavor-enhancing composition in an amount that, when added to a consumable product, will provide a concentration in the range of from about 0.5 ppm to about 1000 ppm. For example, the HSG extract is present in the composition in an amount that, when added to a consumable product, will provide a concentration in the range of from about 1 ppm to about 300 ppm, from about 0.1 ppm to about 75 ppm, or from about 500 ppm to about 3000 ppm.

A person skilled in the art can select the concentration of the HSG extract in a flavor-enhancing composition so that it imparts enhanced flavor to a consumer product containing at least one flavor ingredient. For example, a skilled person can select the concentration of the HSG extract in the flavor-enhancing composition such that the flavor-enhancing composition and/or the HSG extract do not impart a noticeable flavor to the consumer product when the flavor-enhancing composition is added to it.

In one embodiment, the addition of a flavor enhancing composition increases the detected flavor of at least one flavor ingredient in a consumable product compared to the detected flavor of the same ingredient in the consumable product in the absence of the flavor enhancer.

Suitable flavoring ingredients include, but are not limited to, vanillin, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, viridiflorol, almond, menthol (including non-mint menthol), grape seed extract, and grape seed extract. "Flavoring" and "flavoring ingredient" are synonymous and may include natural or synthetic substances or combinations thereof. Flavorings also include any other substance that imparts aroma and may include natural or non-natural (synthetic) substances that are safe for humans or animals when used within the generally accepted range. Non-limiting examples of proprietary flavors include Döhler™ Natural Sweet Taste Enhancer K14323 (Döhler™, Darmstadt, Germany), Symrise™ Natural Flavor Mask for Sweeteners 161453 and 164126 (Symrise™, Holzminden, Germany), Natural Advantage™ Bitterness Blockers 1, 2, 9, and 10 (Natural Advantage™, Freehold, NJ, USA), and Sucramask™ (Creative Research Management, Stockton, CA, USA).

In another embodiment, a flavor enhancer composition containing an HSG extract enhances flavors (both individual flavors and overall flavor) when added to a consumer product. Alternatively, the HSG extract can be added directly to the consumer product, rather than provided as a composition, to enhance flavor. In this embodiment, the HSG extract is a flavor enhancer and is added to the consumer product at a concentration equal to or below its taste recognition threshold concentration.

In a specific embodiment, the flavor-enhancing composition is a sweetness-enhancing composition. A "sweetness-enhancing composition," as used herein, refers to a composition capable of enhancing or intensifying the perception of sweetness in a consumable product, such as a beverage. The term "sweetness enhancer" is synonymous with the terms "sweetness potentiator," "sweetness potentiator," "sweetness enhancer," and "sweetness intensifier."

The "sweetness recognition threshold concentration" as used herein is the lowest known concentration of a sweet compound that is perceived by the human sense of taste. Typically, the sweetness-enhancing composition of the present invention can enhance or increase the sweetness of a consumed product without any perceptible sweetness, as long as the concentration of the HSG extract in the sweetness-enhancing composition is at or below its sweetness recognition threshold concentration, either in the sweetness-enhancing composition, in the consumed product after the addition of the sweetness-enhancing composition, or in both cases. The sweetness recognition threshold concentration is specific to a particular compound and can vary depending on temperature, matrix, ingredients, and/or flavor system.

In one embodiment, the sweetness-enhancing composition comprises an HSG extract in an amount effective to provide a concentration that is at or below the sweetness recognition threshold concentration of the HSG extract when the sweetness-enhancing composition is added to a consumable product.

In a particular embodiment, the sweetness-enhancing composition comprises an HSG extract in an amount effective to provide a concentration that is below the sweetness recognition threshold concentration of the HSG extract when the sweetness-enhancing composition is added to a consumable product.

In certain embodiments, the HSG extract is present in the sweetness-enhancing composition in an amount effective to provide a concentration that is at least about 1%, at least about 5%, at least about 10%, at least about 15%, at least about 20%, at least about 25%, at least about 30%, at least about 35%, at least about 40%, at least about 45%, or at least about 50% or more below the sweetness recognition threshold concentration of the HSG extract when the sweetness-enhancing composition is added to a consumable product.

In some embodiments, the HSG extract is present in the sweetness-enhancing composition in an amount that, when added to the consumable product, will provide a concentration of the HSG extract component in the range of from about 0.5 ppm to about 1000 ppm. For example, the HSG extract is present in the composition in an amount that, when added to the consumable product, will provide a concentration in the range of from about 1 ppm to about 300 ppm, from about 0.1 ppm to about 75 ppm, or from about 500 ppm to about 3000 ppm. Alternatively, the HSG extract can be added directly to the consumable product, i.e., not provided in the form of a composition, to enhance sweetness. In this embodiment, the HSG extract is a sweetness enhancer and is added to the consumable product at a concentration equal to or below its sweetness recognition threshold concentration.

The sweetness of a given composition is usually measured with reference to a sucrose solution. See generally "A Systematic Study of Concentration-Response Relationships of Sweeteners," G. E. DuBois, D. E. Walters, S. S. Schiffman, Z. S. Warwick, B. J. Booth, S. D. Pecore, K. Gibes, B. T. Carr, and L. M. Brands, in Sweeteners: Discovery, Molecular Design, and Chemoreception , D. E. Walters, F. T. Orthoefer, and G. E. DuBois, Eds., American Chemical Society, Washington, DC (1991), pp. 261–276.

It is contemplated that the sweetness-enhancing composition may include one or more sweetness enhancers in addition to the HSG extract. In one embodiment, the sweetness-enhancing composition may contain one additional sweetness enhancer. In other embodiments, the sweetness-enhancing composition may contain two or more additional sweetness enhancers. In embodiments where two or more sweetness enhancers are used, each sweetness enhancer must be present below its respective sweetness recognition threshold concentration.

Suitable sweetness enhancers include, but are not limited to, the group consisting of 2-hydroxybenzoic acid, 3-hydroxybenzoic acid, 4-hydroxybenzoic acid, 2,4-dihydroxybenzoic acid, 3,4-dihydroxybenzoic acid, 2,5-dihydroxybenzoic acid, 2,6-dihydroxybenzoic acid, 2,3,4-trihydroxybenzoic acid, 2,4,6-trihydroxybenzoic acid, 3-aminobenzoic acid, 4-aminobenzoic acid, FEMA GRAS enhancer 4469, FEMA GRAS enhancer 4701, FEMA GRAS enhancer 4720, FEMA GRAS enhancer 4774, FEMA GRAS enhancer 4708, FEMA GRAS enhancer 4728, FEMA GRAS enhancer 4601, and combinations thereof.

Suitable sweeteners include, but are not limited to, sucrose, glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrobulose, arabinose, lysose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, gulose, idose, mannose, palmose, fructose, psicose, sorbose, tagatose, mannoheptulose, sedogeltulose, octolose, fucose, rhamnose, arabinose, turanose, sialose, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside N, rebaudioside O, dulcoside A, dulcoside B, rubusoside, stevia, stevioside, mogroside IV, mogroside V, Luo han guo , siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hernanducin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, bayunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mucurosioside, phlomisoside I, periandrin I, abrusoside A, steviolbioside and cyclocaryoside I, sugar alcohols such as erythritol, sucralose, acesulfame potassium, acesulfame acid and their salts, aspartame, elitame, saccharin and their salts, neohesperidine dihydrochalcone, cyclamate, cyclamic acid and its salts, neotame, advantame, glucosylated steviol glycosides (GSG) and combinations thereof.

In one embodiment, the sweetener is a nutritive sweetener or a mixture of nutritive sweeteners. In another embodiment, the nutritive sweetener is selected from sucrose, fructose, glucose, high-fructose corn syrup/starch syrup, beet sugar, cane sugar, and combinations thereof.

In another embodiment, the sweetener is a rare sugar selected from D-psicose, D-allose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arbinose, turanose, and combinations thereof.

In another embodiment, the sweetener is a non-nutritive sweetener or a mixture of non-nutritive sweeteners. In one example, the non-nutritive sweetener is a natural high-potency sweetener. As used herein, the phrase "natural high-potency sweetener" refers to any composition that is not naturally occurring and is characterized by a sweetness greater than sucrose, fructose, or glucose, but has fewer calories. A natural high-potency sweetener can be obtained as a pure compound or, alternatively, as an extract.

In another example, a non-nutritive sweetener is a synthetic high-potency sweetener. As used herein, the phrase "synthetic high-potency sweetener" refers to any composition that is not naturally occurring and is characterized by a sweetness greater than that of sucrose, fructose, or glucose, but has fewer calories.

In one embodiment, the addition of a sweetness enhancer increases the detected sucrose equivalence of at least one sweetener in a consumer product compared to the sucrose equivalence of the same consumer product in the absence of the sweetness enhancer.

In a specific embodiment, the consumable product is a beverage. The beverage comprises an HSG extract and at least one sweetener, wherein the HSG extract is present at a concentration equal to or below the sweetness detection threshold. The HSG extract and at least one sweetener may be provided separately or presented as a sweetness-enhancing composition. In a specific embodiment, the detected sucrose equivalence increases from, for example, about 0.2% to about 5.0%, such as about 1%, about 2%, about 3%, about 4%, or about 5%.

The sweetener may be any natural or synthetic sweetener as provided herein. In a specific embodiment, the sweetener is a calorie-containing carbohydrate sweetener. Accordingly, the inclusion of a sweetness enhancer thus reduces the amount of calorie-containing carbohydrate sweetener required in the product, thereby enabling the production of reduced-calorie products.

The compositions can be modified to provide a desired calorie content. For example, the compositions can be "full-calorie," such that they impart a desired sweetness when added to a consumable product (such as, for example, a beverage) and have approximately 120 calories per 8-ounce serving. Alternatively, the compositions can be "medium-calorie," such that they impart a desired sweetness when added to a consumable product (such as, for example, a beverage) and have less than 60 calories per 8-ounce serving. In other embodiments, the compositions can be "low-calorie," such that they impart a desired sweetness when added to a consumable product (such as, for example, a beverage) and have less than 40 calories per 8-ounce serving. In other embodiments, the compositions may be "calorie-free" such that they impart a desired sweetness when added to a consumable product (such as, for example, a beverage) and have less than 5 calories per 8 ounce serving.

Supplements

Compositions, such as sweeteners and flavor-enhancing compositions, may contain, in addition to the HSG extract, one or more additives, as described in detail below. In some embodiments, the composition comprises additives including, but not limited to, 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 salts of organic acids and salts of organic bases, inorganic salts, bitter compounds, flavorings and taste ingredients, astringents, proteins or protein hydrolysates, surfactants, emulsifiers, weighting agents, gums, antioxidants, colors, flavonoids, alcohols, polymers, and combinations thereof. In some embodiments, the additives act to improve the time and flavor profile of the sweetener to provide a sweetener composition with a taste similar to sucrose.

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

Non-limiting examples of polyols in some embodiments include erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerol), threitol, galactitol, palatinose, reduced isomaltooligosaccharides, reduced xylooligosaccharides, reduced gentiooligosaccharides, reduced maltose syrup, reduced glucose syrup, and sugar alcohols or any other carbohydrates capable of being reduced that do not adversely affect the taste of the compositions.

In some embodiments, the polyol is present in the compositions in an amount effective to provide a concentration of from about 100 ppm to about 250,000 ppm when present in a consumable product, such as, for example, a beverage. In other embodiments, the polyol is present in the compositions in an amount effective to provide a concentration of from about 400 ppm to about 80,000 ppm when present in a consumable product, such as, for example, from about 5,000 ppm to about 40,000 ppm.

In other embodiments, the HSG extract is present in the composition with the polyol in a weight ratio of from about 1:1 to about 1:800, such as from about 1:4 to about 1:800, from about 1:20 to about 1:600, from about 1:50 to about 1:300, or from about 1:75 to about 1:150.

Suitable amino acid supplements include, but are not limited to, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, arabinose, trans-4-hydroxyproline, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (α-, β-, and/or δ-isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine, and their salts, such as sodium or potassium salts or acid salts. Amino acid supplements may also be in the D- or L-configuration and in the mono-, di-, or tri-form of the same or different amino acids. Furthermore, the amino acids may be α-, β-, γ- and/or δ-isomers, if desired. Combinations of the above amino acids and their corresponding salts (e.g., sodium, potassium, calcium, magnesium salts, or other alkali or alkaline earth metal salts or acid salts thereof) are also suitable additives in some embodiments. Amino acids may be natural or synthetic. Amino acids may also be modified. Modified amino acids refer to any amino acid in which at least one atom has been added, removed, substituted, or combinations thereof (e.g., an N-alkyl amino acid, an N-acylamino acid, or an N-methylamino acid). Non-limiting examples of modified amino acids include amino acid derivatives such as trimethylglycine, N-methylglycine, and N-methylalanine. As used herein, modified amino acids include both modified and unmodified amino acids. The amino acids used herein also encompass both peptides and polypeptides (e.g., dipeptides, tripeptides, tetrapeptides, and pentapeptides), such as glutathione and L-alanyl-L-glutamine. Suitable polyamino acid additives include poly-L-aspartic acid, poly-L-lysine (e.g., poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g., poly-L-α-ornithine or poly-L-ε-ornithine), poly-L-arginine, other polymeric forms of amino acids, and their salt forms (e.g., calcium, potassium, sodium, or magnesium salts, such as monosodium L-glutamate). Polyamino acid additives can also be in the D- or L-configuration. In addition, the polyamino acids may be α-, β-, γ-, δ-, and ε-isomers, if desired. Combinations of the above polyamino acids and their corresponding salts (e.g., sodium, potassium, calcium, magnesium, or other alkali or alkaline earth metal salts or acid salts thereof) are also suitable additives in some embodiments. The polyamino acids described herein may also comprise copolymers of different amino acids. The polyamino acids may be natural or synthetic. The polyamino acids may also be modified such that at least one atom is added, removed, substituted, or combinations thereof (e.g., an N-alkyl polyamino acid or an N-acyl polyamino acid). The polyamino acids used herein include both modified and unmodified polyamino acids. For example, modified polyamino acids include, but are not limited to, polyamino acids with various molecular weights (MW), such as poly-L-α-lysine with an MW of 1500, an MW of 6000, an MW of 25200, an MW of 63000, an MW of 83000, or an MW of 300000.

In particular embodiments, the amino acid is present in the composition in an amount effective to provide a concentration of from about 10 ppm to about 50,000 ppm when present in a consumable product, such as, for example, a beverage. In another embodiment, the amino acid is present in the composition in an amount effective to provide a concentration of from about 1,000 ppm to about 10,000 ppm when present in a consumable product, such as, for example, from about 2,500 ppm to about 5,000 ppm or from about 250 ppm to about 7,500 ppm.

Suitable sugar acid additives 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.

Suitable nucleotide additives 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, alkali metal or alkaline earth metal salts thereof, and combinations thereof. The nucleotides described herein may also contain nucleotide additives such as nucleosides or nucleic acid bases (e.g., guanine, cytosine, adenine, thymine, uracil).

The nucleotide is present in the composition in an amount effective to provide a concentration of from about 5 to about 1000 ppm when present in a consumable product, such as, for example, a beverage.

Suitable organic acid additives include any compound that contains a -COOH moiety, such as, for example, C2-C30 carboxylic acids, C2-C30 hydroxy-substituted carboxylic acids, butyric acid (ethyl esters), substituted butyric acid (ethyl esters), benzoic acid, substituted benzoic acids (e.g., 2,4-dihydroxybenzoic acid), substituted cinnamic acids, hydroxy acids, substituted hydroxybenzoic acids, anisic acid-substituted cyclohexylcarboxylic acids, tannic acid, aconitic acid, lactic acid, tartaric acid, citric acid, isocitric acid, gluconic acid, glucoheptonic acid, adipic acid, hydroxycitric acid, malic acid, fruit acid (mixture of malic, fumaric and tartaric acids), fumaric acid, maleic acid, Succinic acid, chlorogenic acid, salicylic acid, creatine, caffeic acid, bile acids, acetic acid, ascorbic acid, alginic acid, erythorbic acid, polyglutamic acid, glucono-delta-lactone, and their alkali or alkaline earth metal salt derivatives. Organic acid supplements can also be in the D- or L-configuration.

Suitable salts of organic acid 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), sorbic acid, and adipic acid. The optionally described examples of organic acid additives may be substituted with at least one group selected from hydrogen, alkyl, alkenyl, alkynyl, halogen, haloalkyl, carboxyl, acyl, acyloxy, amino, amido, carboxyl derivatives, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, thiol, imine, sulfonyl, sulfenyl, sulfamyl, carboxalkoxy, carboxamido, phosphonyl, phosphinyl, phosphoryl, phosphino, thioether, thioether, anhydride, oximino, hydrazino, carbamyl, phosphorus or phosphonato. In particular embodiments, the organic acid additive is present in the composition in an amount effective to provide a concentration of from about 10 ppm to about 5000 ppm when present in a consumable product, such as, for example, a beverage.

Suitable inorganic acid additives include, but are not limited to, phosphoric acid, phosphoric acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate and their alkali or alkaline earth metal salts (e.g., inositol hexaphosphate Mg/Ca).

The inorganic acid additive is present in the composition in an amount effective to provide a concentration of from about 25 ppm to about 25,000 ppm when present in a consumable product, such as, for example, a beverage.

Suitable bitter compound additives include, but are not limited to, caffeine, quinine, urea, bitter orange oil, naringin, cassia, and their salts.

The bitter compound additive is present in the composition in an amount effective to provide a concentration of from about 25 ppm to about 25,000 ppm when present in a consumable product, such as, for example, a beverage.

Suitable flavoring and aromatizing ingredients include, but are not limited to, vanillin, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, viridiflorol, almond, menthol (including non-mint menthol), grape seed extract, and grape seed extract. "Flavoring" and "flavoring ingredient" are synonymous and may include natural or synthetic substances or combinations thereof. Flavorings also include any other substance that imparts aroma and may include natural or non-natural (synthetic) substances that are safe for humans or animals when used within the generally accepted range. Non-limiting examples of proprietary flavors include Döhler™ Natural Sweet Taste Enhancer K14323 (Döhler™, Darmstadt, Germany), Symrise™ Natural Flavor Mask for Sweeteners 161453 and 164126 (Symrise™, Holzminden, Germany), Natural Advantage™ Bitterness Blockers 1, 2, 9, and 10 (Natural Advantage™, Freehold, NJ, USA), and Sucramask™ (Creative Research Management, Stockton, CA, USA).

The flavor additive is present in the composition in an amount effective to provide a concentration of from about 0.1 ppm to about 4000 ppm when present in a consumable product, such as, for example, a beverage.

Suitable polymeric additives include, but are not limited to, chitosan, pectin, pectic, pectic, polyuronic, polygalacturonic acid, starch, food hydrocolloids or crude extracts thereof (e.g., gum senegal (Fibergum™), gum acacia, carrageenan), poly-L-lysine (e.g., poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g., poly-L-α-ornithine or poly-L-ε-ornithine), polypropylene glycol, polyethylene glycol, poly(ethylene glycol methyl ether), polyarginine, polyaspartic acid, polyglutamic acid, polyethyleneimine, alginic acid, sodium alginate, propylene glycol alginate and sodium polyethyleneglycol galin, sodium hexametaphosphate and its salts and other cationic polymers and anionic polymers.

The polymer is present in the composition in an amount effective to provide a concentration of from about 30 ppm to about 2000 ppm when present in a consumable product, such as, for example, a beverage.

Suitable protein or protein hydrolysate supplements include, but are not limited to, bovine serum albumin (BSA), whey protein (including fractions thereof or concentrates thereof, such as 90% soluble 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., hydrolyzed pork collagen).

The protein hydrolysate is present in the composition in an amount effective to provide a concentration of from about 200 ppm to about 50,000 ppm when present in a consumable product, such as, for example, a beverage.

Suitable surfactant additives include, but are not limited to, polysorbates (e.g., polyoxyethylene sorbitan monooleate (polysorbate 80), polysorbate 20, polysorbate 60), sodium dodecylbenzenesulfonate, dioctyl sulfosuccinate or sodium dioctyl sulfosuccinate, 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.

The surfactant additive is present in the composition in an amount effective to provide a concentration of from about 30 ppm to about 2000 ppm when present in a consumable product, such as, for example, a beverage.

Suitable flavonoid additives are classified as flavonols, flavones, flavanones, flavan-3-ol, isoflavones, or anthocyanidins. Non-limiting examples of flavonoid additives include, but are not limited to, catechins (e.g., green tea extracts such as Polyphenon™ 60, Polyphenon™ 30, and Polyphenon™ 25 (Mitsui Norin Co., Ltd., Japan)), polyphenols, rutins (e.g., enzyme-modified rutin Sanmelin™ AO (San-fi Gen F.F.I., Inc., Osaka, Japan)), neohesperidin, naringin, neohesperidin dihydrochalcone, and the like.

The flavonoid additive is present in the composition in an amount effective to provide a concentration of from about 0.1 ppm to about 1000 ppm when present in a consumable product, such as, for example, a beverage.

Suitable alcohol additives include, but are not limited to, ethanol. In certain embodiments, the alcohol additive is present in the composition in an amount effective to provide a concentration of from about 625 ppm to about 10,000 ppm when present in a consumable product, such as, for example, a beverage.

Suitable astringent additives include, but are not limited to, tannic acid, europium chloride ( _EuCl3 ), gadolinium chloride ( _GdCl3 ), terbium chloride ( _TbCl3 ), alum, tannic acid, and polyphenols (e.g., tea polyphenols). The astringent additive is present in the composition in an amount effective to provide a concentration of from about 10 ppm to about 5000 ppm when present in a consumable product, such as, for example, a beverage.

Functional ingredients

The compositions provided herein may also contain one or more functional ingredients that provide a real or detectable health benefit to the composition. Functional ingredients include, but are not limited to, saponins, antioxidants, dietary fiber sources, fatty acids, vitamins, glucosamine, minerals, preservatives, hydrating agents, probiotics, prebiotics, weight management agents, osteoporosis management agents, phytoestrogens, long-chain primary aliphatic saturated alcohols, phytosterols, and combinations thereof.

Saponin

In some embodiments, the functional ingredient is at least one saponin. As used herein, the at least one saponin may comprise a single saponin or multiple saponins as the functional ingredient for the composition provided herein. Typically, in accordance with particular embodiments of the present invention, the at least one saponin is present in the composition in an amount sufficient to improve health and well-being.

Saponins are glycosidic natural plant products containing an aglycone ring structure and one or more sugar residues. The combination of a non-polar aglycone and a water-soluble sugar moiety gives saponins their surfactant properties, allowing them to foam when shaken in an aqueous solution.

Saponins are divided into groups based on several common properties. In particular, saponins are surfactants that exhibit hemolytic activity and form complexes with cholesterol. Although saponins share common properties, they are structurally diverse. The types of aglycone ring structures that form the ring structure in saponins can vary greatly. Non-limiting examples of the types of aglycone ring structures in a saponin for use in particular embodiments of the invention include steroids, triterpenoids, and steroidal alkaloids. Non-limiting examples of specific aglycone ring structures for use in particular embodiments of the invention include soasapogenol A, soasapogenol B, and soasopogenol E. The number and type of sugar moieties attached to the aglycone ring structure can also vary greatly. Non-limiting examples of sugar moieties for use in particular embodiments of the invention include glucose, galactose, glucuronic acid, xylose, rhamnose, and methylpentose residues. Non-limiting examples of specific saponins for use in particular embodiments of the invention include Group A acetylsaponin, Group B acetylsaponin, and Group E acetylsaponin.

Saponins are found in a wide variety of plants and plant products and are particularly abundant in plant tunics and crusts, where they form a waxy, protective coating. Several common sources of saponins include soybeans, which contain approximately 5% saponins on a dry weight basis; soapwort ( Saponaria ) plants, the root of which was historically used as soap; alfalfa, aloe, asparagus, grapes, chickpeas, yucca, and various other legumes and weeds. Saponins can be obtained from these sources using extraction methods well known to those skilled in the art. A description of common extraction methods can be found in U.S. Patent Application No. 2005/0123662, the disclosure of which is expressly incorporated by reference.

Antioxidant

In some embodiments, the functional ingredient is at least one antioxidant. As used herein, the at least one antioxidant may comprise a single antioxidant or multiple antioxidants as a functional ingredient for the compositions provided herein. Typically, in accordance with particular embodiments of the present invention, the at least one antioxidant is present in the composition in an amount sufficient to improve health and well-being.

As used herein, the term "antioxidant" refers to any substance that inhibits, suppresses, or reduces oxidative damage to cells and biomolecules. While not bound by theory, antioxidants are believed to inhibit, suppress, or reduce oxidative damage to cells or biomolecules by stabilizing free radicals before they can cause harmful reactions. Thus, antioxidants may prevent or delay the onset of certain degenerative diseases.

Examples of suitable antioxidants for embodiments of the present invention include, but are not limited to, vitamins, vitamin cofactors, minerals, hormones, carotenoids, carotenoid terpenoids, non-carotenoid terpenoids, flavonoids, flavonoid polyphenols (e.g., bioflavonoids), flavonols, flavones, phenols, polyphenols, phenolic esters, polyphenolic esters, non-flavonoid phenols, isothiocyanates, and combinations thereof. In some embodiments, the antioxidant is vitamin A, vitamin C, vitamin E, ubiquinone, the mineral selenium, manganese, melatonin, α-carotene, β-carotene, lycopene, lutein, zeanthin, cryptoxanthin, placetol, eugenol, quercetin, catechin, gossypol, hesperetin, curcumin, ferulic acid, thymol, hydroxytyrosol, turmeric, thyme, olive oil, lipoic acid, glutathione, gutamine, oxalic acid, tocopherol-derived compounds, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), ethylenediaminetetraacetic acid (EDTA), tert-butylhydroquinone, acetic acid, pectin, tocotrienol, tocopherol, coenzyme Q10, zeaxanthin, astaxanthin, canthaxanthin, saponins, limonoids, kaempphedrol, myricetin, isorhamnetin, proanthocyanidins, quercetin, rutin, luteolin, apigenin, tangeritin, hesperitin, naringenin, erodictyol, flavan-3-ols (e.g., anthocyanidins), gallocatechins, epicatechin and its gallate forms, epigallocatechin and its gallate forms (ECGC), theaflavin and its gallate forms, araubigins, isoflavone phytoestrogens, genistein, daidzein, glycitein, anthocyanins, cyanidin, delphinidin, malvidin, pelargonidin, peonidin, petunidin, ellagic acid, gallic acid, salicylic acid acid, rosmarinic acid, cinnamic acid and its derivatives (e.g. ferulic acid), chlorogenic acid, chicoric acid, gallotannins, ellagitannins, anthoxanthins, beta-azinans and other plant pigments, silymarin, citric acid, lignan, antinutrients, bilirubin, uric acid, R-α-lipoic acid, N-acetylcysteine, emblicanin, apple extract, apple peel extract (applephenon), red rooibos extract, green rooibos extract, hawthorn berry extract, red raspberry extract, green antioxidant coffee (GCA), chokeberry extract 20%, grape seed extract (VinOseed), cocoa extract, hops extract, mangosteen extract, mangosteen peel extract, cranberry extract, pomegranate extract, Pomegranate peel extract, pomegranate seed extract, hawthorn berry extract, pomegranate pomela extract, cinnamon bark extract, grape peel extract, bilberry extract, pine bark extract, pycnogenol, elderberry extract, mulberry root extract, wolfberry (goji) extract, blackberry extract, bilberry extract, bilberry leaf extract, raspberry extract, turmeric extract, citrus bioflavonoids, blackcurrant, ginger, acai powder, green coffee bean extract, green tea extract and phytic acid, or combinations thereof. In alternative embodiments, the antioxidant is a synthetic antioxidant, such as, for example, butylated hydroxytolone or butylated hydroxyanisole. Other sources of suitable antioxidants for embodiments of the present invention include, but are not limited to, fruits, vegetables, tea, cocoa, chocolate, spices, herbs, rice, by-product meats from livestock, yeast, whole grains or cereal grains.

Specific antioxidants belong to a class of phytonutrients called polyphenols (also known as "polyphenolics"), which are a group of chemicals found in plants characterized by the presence of more than one phenolic group per molecule. For example, the beneficial effects of polyphenols can be diverse, including the prevention of cancer, heart disease, and chronic inflammatory diseases, as well as improved mental performance and physical strength. Suitable polyphenols for embodiments of the present invention include catechins, proanthocyanidins, procyanidins, anthocyanins, quercerin, rutin, placetol, isoflavones, curcumin, pinalagin, ellagitannin, hesperidin, naringin, citrus flavonoids, chlorogenic acid, other similar materials, and combinations thereof.

In specific embodiments, the antioxidant is a catechin, such as, for example, epigallocatechin gallate (EGCG). Suitable sources of catechins for embodiments of the present invention include, but are not limited to, green tea, white tea, black tea, oolong tea, chocolate, cocoa, red wine, grape seed, red grape skin, purple grape skin, red grape juice, purple grape juice, berries, pycnogenol, and red apple peel.

In some embodiments, the antioxidant is selected from proanthocyanidins, procyanidins, or combinations thereof. Suitable sources of proanthocyanidins and procyanidins for embodiments of the present invention include, but are not limited to, red grapes, purple grapes, cocoa, chocolate, grape seeds, red wine, cocoa beans, cranberries, apple peels, plums, blueberries, black currants, chokeberries, green tea, sorghum, cinnamon, barley, red beans, kidney beans, hops, almonds, hazelnuts, pecans, pistachios, pycnogenol, and colorful berries.

In specific embodiments, the antioxidant is an anthocyanin. Suitable sources of anthocyanins for embodiments of the present invention include, but are not limited to, lingonberry, blueberry, viburnum, cranberry, raspberry, cherry, pomegranate, strawberry, elderberry, chokeberry, red grape skin, purple grape skin, grape seed, red wine, black currant, red currant, cocoa, plum, apple peel, peach, red pear, red cabbage, red onion, blood orange, and blackberry.

In some embodiments, the antioxidant is selected from quercetin, rutin, or combinations thereof. Suitable sources of quercetin and rutin for embodiments of the present invention include, but are not limited to, red apples, onions, cabbage, blueberries, lingonberries, chokeberries, cranberries, blackberries, bilberries, strawberries, raspberries, black currants, green tea, black tea, plums, apricots, parsley, leeks, broccoli, chili peppers, berry wine, and ginkgo.

In some embodiments, the antioxidant is reservatrol. Suitable sources of reservatrol for embodiments of this invention include, but are not limited to, red grapes, peanuts, cranberries, blueberries, viburnum, mulberries, Japanese Itadori tea, and red wine.

In specific embodiments, the antioxidant is an isoflavone. Suitable sources of isoflavones for embodiments of this invention include, but are not limited to, soybeans, soy products, legumes, alfalfa sprouts, chickpeas, peanuts, and red clover.

In some embodiments, the antioxidant is curcumin. Suitable sources of curcumin for embodiments of this invention include, but are not limited to, turmeric and mustard.

In specific embodiments, the antioxidant is selected from pinalagin, ellagitannin, or combinations thereof. Suitable sources of pinalagin and ellagitannin for embodiments of the present invention include, but are not limited to, pomegranate, raspberry, strawberry, walnut, and oak-aged red wine.

In some embodiments, the antioxidant is a citrus flavonoid, such as hesperidin or naringin. Suitable sources of citrus flavonoids, such as hesperidin or naringin, for embodiments of the present invention include, but are not limited to, oranges, grapefruits, and citrus juices.

In specific embodiments, the antioxidant is chlorogenic acid. Suitable sources of chlorogenic acid for embodiments of the present invention include, but are not limited to, green coffee, holly, red wine, grape seed, red grape skin, purple grape skin, red grape juice, purple grape juice, apple juice, cranberry, pomegranate, blueberry, strawberry, sunflower, echinacea, pycnogenol, and apple peel.

Dietary fiber

In some embodiments, the functional ingredient is at least one dietary fiber. As used herein, the at least one dietary fiber source may comprise one or multiple dietary fiber sources as a functional ingredient for the compositions provided herein. Typically, in accordance with particular embodiments of the present invention, the at least one dietary fiber source is present in the composition in an amount sufficient to improve health and well-being.

Numerous polymeric carbohydrates, with significantly different structures in both composition and linkage, fall under the definition of dietary fiber. Such compounds are well known to those skilled in the art, and non-limiting examples include non-starch polysaccharides, lignin, cellulose, methylcellulose, hemicellulose, β-glucans, pectins, gums, mucilages, waxes, inulins, oligosaccharides, fructooligosaccharides, cyclodextrins, chitins, and combinations thereof.

Polysaccharides are complex carbohydrates composed of monosaccharides linked by glycosidic bonds. Non-starch polysaccharides are linked by β-linkages, which humans are unable to digest due to the lack of an enzyme to break down β-linkages. In contrast, digestible starch polysaccharides typically contain α(1-4) linkages.

Lignin is a large, highly branched, and cross-linked polymer based on oxygenated phenylpropane units. Cellulose is a linear polymer of glucose molecules linked by β(1-4) linkages, which mammalian amylases cannot hydrolyze. Methylcellulose is a methyl ether of cellulose that is often used in foods as a thickener and emulsifier. It is commercially available (e.g., Citrucel from GlaxoSmithKline, Celevac from Shire Pharmaceuticals). Hemicelluloses are highly branched polymers composed primarily of glucurono- and 4-O-methylglucuroxylans. β-glucans are (1-3),(1-4) β-D-glucose polymers with mixed linkages, found primarily in cereals such as oats and barley. Pectins, such as beta-pectin, are a group of polysaccharides consisting primarily of D-galacturonic acid, which is methoxylated to varying degrees.

Gums and mucilages represent a wide range of different branched structures. Guar gum, obtained from the ground endosperm of the guar seed, is a galactomannan. Guar gum is commercially available (for example, Benefiber from Novartis AG). Other gums, such as gum arabic and pectins, have different structures. Other gums include xanthan gum, gellan gum, tara gum, psyllium gum, and locust bean gum.

Waxes are esters of ethylene glycol and two fatty acids, usually found as a hydrophobic liquid that is insoluble in water.

Inulins are naturally occurring oligosaccharides belonging to a class of carbohydrates known as fructans. They typically consist of fructose units linked by β(2-1) glycosidic bonds to a terminal glucose residue. Oligosaccharides are saccharide polymers typically containing three to six component sugars. They are typically found either O- or N-linked to compatible amino acid side chains in proteins or lipid molecules. Fructooligosaccharides are oligosaccharides composed of short chains of fructose molecules.

Food sources of dietary fiber include, but are not limited to, grains, legumes, fruits, and vegetables. Grains containing dietary fiber include, but are not limited to, oats, rye, barley, and wheat. Legumes containing fiber include, but are not limited to, peas and beans such as soybeans. Fruits and vegetables that provide a source of fiber include, but are not limited to, apples, oranges, pears, bananas, berries, tomatoes, green beans, broccoli, cauliflower, carrots, potatoes, and celery. Plant foods such as bran, nuts, and seeds (e.g., flaxseed) are also sources of dietary fiber. Plant parts containing dietary fiber include, but are not limited to, stems, roots, leaves, seeds, pulp, and peels.

Although dietary fiber is typically derived from plant sources, indigestible animal products, such as chitin, are also classified as dietary fiber. Chitin is a polysaccharide composed of acetylglucosamine units linked by β(1-4) bonds, similar to those in cellulose.

Dietary fiber sources are often divided into soluble and insoluble fiber categories based on their solubility in water. Both soluble and insoluble fiber are found in plant foods to varying degrees depending on the plant's characteristics. Despite its insolubility in water, insoluble fiber has passive hydrophilic properties that help add bulk, soften stool, and reduce the transit time of fecal solids through the intestinal tract.

Unlike insoluble fiber, soluble fiber dissolves readily in water. Soluble fiber undergoes active metabolic processing through fermentation in the colon, increasing intestinal microflora and thereby increasing fecal solids. Fiber fermentation by colonic bacteria also produces end products with significant health benefits. For example, fermentation of food masses produces gases and short-chain fatty acids. Acids formed during fermentation include butyric, acetic, propionic, and valeric acids, which have various beneficial properties, such as stabilizing blood glucose levels by influencing pancreatic insulin secretion and controlling liver function through glycogen breakdown. Furthermore, fiber fermentation may reduce atherosclerosis by decreasing cholesterol synthesis in the liver and lowering LDL and triglyceride levels in the blood. The acids produced during fermentation lower the intestinal pH, thereby protecting the colon lining from the formation of cancerous polyps. A lower intestinal pH also increases mineral absorption, improves the barrier properties of the colonic mucosal layer, and inhibits inflammatory and adhesion irritants. Fiber fermentation may also benefit the immune system by stimulating the production of T-helper cells, antibodies, leukocytes, splenocytes, cytokinins, and lymphocytes.

Fatty acid

In some embodiments, the functional ingredient is at least one fatty acid. As used herein, the at least one fatty acid may be a single fatty acid or multiple fatty acids as a functional ingredient for the compositions provided herein. Typically, in accordance with particular embodiments of the present invention, at least one saponin is present in the composition in an amount sufficient to improve health and well-being.

As used herein, the term "fatty acid" refers to any straight-chain monocarboxylic acid and includes saturated fatty acids, unsaturated fatty acids, long-chain fatty acids, medium-chain fatty acids, short-chain fatty acids, fatty acid precursors (including omega-9 fatty acid precursors), and esterified fatty acids. As used herein, the term "long-chain polyunsaturated fatty acid" refers to any polyunsaturated carboxylic acid or organic acid with a long aliphatic tail. As used herein, the term "omega-3 fatty acid" refers to any polyunsaturated fatty acid having the first double bond as the third carbon-carbon bond from the methyl end of its carbon chain. In certain embodiments, an omega-3 fatty acid may include a long-chain omega-3 fatty acid. As used herein, the term "omega-6 fatty acid" refers to any polyunsaturated fatty acid having its first double bond as the sixth carbon-carbon bond from the methyl end of its carbon chain.

Suitable omega-3 fatty acids for use in embodiments of the present invention can be obtained, for example, from algae, fish, animals, plants, or combinations thereof. Examples of suitable omega-3 fatty acids include, but are not limited to, linolenic acid, alpha-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, stearidonic acid, eicosatetraenoic acid, and combinations thereof. In some embodiments, suitable omega-3 fatty acids can be provided from fish oil (e.g., menhaden oil, tuna oil, salmon oil, bonito oil, and cod oil), omega-3 oil from microalgae, or a combination thereof. In particular embodiments, suitable omega-3 fatty acids can be obtained from commercially available omega-3 fatty acids, such as Microalgae DHA oil (from Martek, Columbia, MD), OmegaPure (from Omega Protein, Houston, TX), Marinol C-38 (from Lipid Nutrition, Channahon, IL), Bonito oil and MEG-3 (from Ocean Nutrition, Dartmouth, UK), Evogel (from Symrise, Holzminden, Germany), Marine Oil, from tuna or salmon (from Arista, Wilton, CT), OmegaSource 2000, Marine Oil, from menhaden and Marine Oil, from cod (from OmegaSource, RTP, NC).

Suitable omega-6 fatty acids include, but are not limited to, linoleic acid, gamma-linolenic acid, dihomogamma-linolenic acid, arachidonic acid, eicodadienoic acid, docosadienoic acid, adrenic acid, docosapentaenoic acid, and combinations thereof.

Suitable esterified fatty acids for embodiments of the present invention may include, but are not limited to, monoacylglycerols containing omega-3 and/or omega-6 fatty acids, diacylglycerols containing omega-3 and/or omega-6 fatty acids, or triacylgerols containing omega-3 and/or omega-6 fatty acids, and combinations thereof.

Vitamin

In some embodiments, the functional ingredient is at least one vitamin.

As used herein, at least one vitamin may be a single vitamin or multiple vitamins as a functional ingredient for the compositions provided herein. Typically, in accordance with specific embodiments of the present invention, at least one vitamin is present in the composition in an amount sufficient to improve health and well-being.

Vitamins are organic compounds required by the human body in small amounts for normal functioning. The body utilizes vitamins without breaking them down, unlike other nutrients such as carbohydrates and proteins. Thirteen vitamins have been recognized to date, and one or more of these may be used in the compositions of this invention. Suitable vitamins include vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B7, vitamin B9, vitamin B12, and vitamin C. Many vitamins also have alternative chemical names, non-limiting examples of which are provided below.

Vitamin Alternative names Vitamin A Retinol
Retinaldehyde
Retinoic acid
Retinoids
Retinal
Retinoic ester Vitamin D (vitamins D1-D5) Calciferol
Cholecalciferol
Lumisterol
Ergocalciferol
Dihydrotachysterol
7-dehydrocholesterol Vitamin E Tocopherol
Tocotrienol Vitamin K Phyloquinone
Naphthoquinone Vitamin B1 Thiamine Vitamin B2 Riboflavin
Vitamin G Vitamin B3 Niacin
Nicotinic acid
Vitamin PP Vitamin B5 Pantothenic acid Vitamin B6 Pyridoxine
Pyridoxal
Pyridoxamine Vitamin B7 Biotin
Vitamin H Vitamin B9 Folic acid
Folate
Folacin
Vitamin M
Pteroyl-L-glutamic acid Vitamin B12 Cobalamin
Cyanocobalamin Vitamin C Ascorbic acid

Certain other compounds have been classified by some authors as vitamins. These compounds may be referred to as pseudovitamins and include, but are not limited to, compounds such as ubiquinone (coenzyme Q10), pangamic acid, dimethylglycine, taestrin, amygdalin, flavonoids, para-aminobenzoic acid, adenine, adenylic acid, and s-methylmethionine. As used herein, the term "vitamin" includes pseudovitamins.

In some embodiments, the vitamin is a fat-soluble vitamin selected from vitamin A, D, E, K, and combinations thereof.

In other embodiments, the vitamin is a water-soluble vitamin selected from vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin B12, folate, biotin, pantothenic acid, vitamin C, and combinations thereof.

Glucosamine

In some embodiments, the functional ingredient is glucosamine.

Typically, in accordance with particular embodiments of the present invention, glucosamine is present in the compositions in an amount sufficient to improve health and well-being.

Glucosamine, also known as chitosamine, is an aminosaccharide considered an important precursor in the biochemical synthesis of glycosylated proteins and lipids. D-glucosamine is naturally produced in cartilage as glucosamine-6-phosphate, which is synthesized from fructose-6-phosphate and glutamine. However, glucosamine is also available in other forms, non-limiting examples of which include glucosamine hydrochloride, glucosamine sulfate, N-acetylglucosamine, or any other salt forms or combinations thereof. Glucosamine can be obtained by acid hydrolysis of lobster, crab, shrimp, or northern prawn shells using methods well known to those skilled in the art. In a specific embodiment, glucosamine can be obtained from chitin-containing fungal biomass, as described in U.S. Publication No. 2006/0172392.

The compositions may additionally contain chondroitin sulfate.

Mineral

In some embodiments, the functional ingredient is at least one mineral.

As used herein, the at least one mineral may be a single mineral or multiple minerals as a functional ingredient for the compositions provided herein. Typically, in accordance with particular embodiments of the present invention, the at least one mineral is present in the composition in an amount sufficient to improve health and well-being.

Minerals, according to the teachings of this invention, include inorganic chemical elements essential to living organisms. Minerals consist of a wide range of compositions (e.g., elements, simple salts, and complex silicates) and also vary widely in crystal structure. They can be naturally occurring in foods and beverages, added as supplements, or consumed or administered separately from foods or beverages.

Minerals can be classified as macronutrients, which are required in relatively large quantities, or micronutrients, which are required in relatively small quantities. Macronutrients are typically required in amounts greater than or equal to approximately 100 mg per day, while micronutrients are those required in amounts less than approximately 100 mg per day.

In specific embodiments of the present invention, the mineral is selected from macronutrients, micronutrients, or combinations thereof. Non-limiting examples of macronutrients include calcium, chlorine, magnesium, phosphorus, potassium, sodium, and sulfur. Non-limiting examples of micronutrients include chromium, cobalt, copper, fluorine, iron, manganese, molybdenum, selenium, zinc, and iodine. Although iodine is typically classified as a micronutrient, it is required in larger quantities than other micronutrients and is often classified as a macronutrient.

In other specific embodiments of the present invention, the mineral is a trace element considered essential for human nutrition, non-limiting examples of which include bismuth, boron, lithium, nickel, rubidium, silicon, strontium, tellurium, tin, titanium, tungsten, and vanadium.

The minerals used herein may be in any form known to those skilled in the art. For example, in a particular embodiment, the minerals may be in their ionic form, having either a positive or negative charge. In another particular embodiment, the minerals may be in their molecular form. For example, sulfur and phosphorus often occur naturally as sulfates, sulfides, and phosphates.

Preservative

In some embodiments, the functional ingredient is at least one preservative.

As used herein, at least one preservative may be a single preservative or multiple preservatives as a functional ingredient for the compositions provided herein. Typically, in accordance with particular embodiments of the present invention, at least one preservative is present in the composition in an amount sufficient to promote health and well-being.

In specific embodiments of the present invention, the preservative is selected from antimicrobials, antioxidants, antienzymes, or combinations thereof. Non-limiting examples of antimicrobials include sulfites, propionates, benzoates, sorbates, nitrates, nitrites, bacteriocins, salts, sugars, acetic acid, dimethyl dicarbonate (DMDC), ethanol, and ozone.

According to a specific embodiment, the preservative is a sulfite. Sulfites include, but are not limited to, sulfur dioxide, sodium bisulfite, and potassium hydrosulfite.

According to another specific embodiment, the preservative is a propionate. Propionates include, but are not limited to, propionic acid, calcium propionate, and sodium propionate.

According to another specific embodiment, the preservative is a benzoate. Benzoates include, but are not limited to, sodium benzoate and benzoic acid.

In another specific embodiment, the preservative is a sorbate. Sorbates include, but are not limited to, potassium sorbate, sodium sorbate, calcium sorbate, and sorbic acid.

In another specific embodiment, the preservative is a nitrate and/or nitrite. Nitrates and nitrites include, but are not limited to, sodium nitrate and sodium nitrite.

In another specific embodiment, at least one preservative is a bacteriocin, such as, for example, nisin.

In another specific embodiment, the preservative is ethanol.

In another specific embodiment, the preservative is ozone.

Non-limiting examples of anti-enzymes suitable for use as preservatives in particular embodiments of the invention include ascorbic acid, citric acid, and metal chelating agents such as ethylenediaminetetraacetic acid (EDTA).

Hydrating agent

In some embodiments, the functional ingredient is at least one hydrating agent.

As used herein, at least one hydrating agent may be a single hydrating agent or multiple hydrating agents as a functional ingredient for the compositions provided herein. Typically, in accordance with particular embodiments of the present invention, at least one hydrating agent is present in the composition in an amount sufficient to improve health and well-being.

Hydration products help the body replace fluids lost through excretion. For example, fluid is lost as sweat to regulate body temperature, as urine to eliminate waste, and as water vapor to exchange gases in the lungs. Fluid loss can also occur due to a wide range of external causes, including, but not limited to, physical activity, exposure to dry air, diarrhea, vomiting, hyperthermia, shock, blood loss, and hypotension. Diseases that cause fluid loss include diabetes, cholera, gastroenteritis, shigellosis, and yellow fever. Forms of malnutrition that cause fluid loss include excessive alcohol consumption, electrolyte imbalances, starvation, and rapid weight loss.

In a specific embodiment, the hydration product is a composition that helps the body replace fluids lost during exercise. Accordingly, in a specific embodiment, the hydration product is an electrolyte, non-limiting examples of which include sodium, potassium, calcium, magnesium, chloride, phosphate, bicarbonate, and combinations thereof. Suitable electrolytes for use in specific embodiments of the present invention are also described in U.S. Patent No. 5,681,569, the disclosure of which is expressly incorporated herein by reference. In specific embodiments, the electrolytes are derived from their corresponding water-soluble salts. Non-limiting examples of salts for use in specific embodiments include chlorides, carbonates, sulfates, acetates, bicarbonates, citrates, phosphates, hydrogen phosphates, tartrates, sorbates, citrates, benzoates, or combinations thereof. In other embodiments, the electrolytes are juice, fruit extracts, plant extracts, tea, or tea extracts.

In specific embodiments of the present invention, the hydration product is a carbohydrate for replenishing muscle-burned energy stores. Suitable carbohydrates for use in specific embodiments of the present invention are described in U.S. Patent Nos. 4,312,856, 4,853,237, 5,681,569, and 6,989,171, the disclosures of which are expressly incorporated herein by reference. Non-limiting examples of suitable carbohydrates include monosaccharides, disaccharides, oligosaccharides, complex polysaccharides, or combinations thereof. Non-limiting examples of suitable types of monosaccharides for use in specific embodiments include trioses, tetroses, pentoses, hexoses, heptoses, octoses, and nososes. Non-limiting examples of specific types of suitable monosaccharides include glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose, arabinose, lysose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, gulose, idose, mannose, talose, fructose, psicose, sorbose, tagatose, mannoheptulose, sedogeltulose, octolose, and sialose. Non-limiting examples of suitable disaccharides include sucrose, lactose, and maltose. Non-limiting examples of suitable oligosaccharides include sucrose, maltotriose, and maltodextrin. In other specific embodiments, the carbohydrates are obtained from corn syrup, beet sugar, cane sugar, juice, or tea.

In another specific embodiment, the hydrating agent is a flavanol that provides cellular rehydration. Flavanols are a class of natural substances present in plants and typically comprise a 2-phenylbenzopyrone molecular skeleton attached to one or more chemical moieties. Non-limiting examples of suitable flavanols for use in specific embodiments of the present invention include catechin, epicatechin, gallocatechin, epigallocatechin, epicatechin gallate, epigallocatechin 3-gallate, theaflavin 3'-gallate, theaflavin 3,3' gallate, theaubigin, or combinations thereof. Several common sources of flavanols include tea plants, fruits, vegetables, and flowers. In preferred embodiments, the flavanol is extracted from green tea.

In a specific embodiment, the hydration product is a glycerin solution for enhancing physical endurance. Ingestion of a glycerin-containing solution has been shown to provide beneficial physiological effects, such as increased blood volume, decreased heart rate, and decreased rectal temperature.

Probiotics/Prebiotics

In some embodiments, the functional ingredient is selected from at least one probiotic, prebiotic, and combinations thereof.

As used herein, at least one probiotic or prebiotic may be a single probiotic or prebiotic, or a plurality of probiotics or prebiotics as a functional ingredient for the compositions provided herein. Typically, in accordance with particular embodiments of the present invention, at least one probiotic, prebiotic, or combination thereof is present in the composition in an amount sufficient to improve health and well-being.

Probiotics, according to the teachings of this invention, contain microorganisms that confer health benefits when consumed in effective amounts. Desirably, probiotics should have a beneficial effect on the natural microflora of the human gastrointestinal tract and provide health benefits beyond nutrition. Probiotics may include, but are not limited to, bacteria, yeast, and fungi.

Prebiotics, according to the teachings of this invention, are compositions that promote the growth of beneficial bacteria in the intestine. Prebiotic substances can be consumed by the corresponding probiotic or otherwise help maintain the corresponding probiotic or stimulate its growth. When consumed in effective amounts, prebiotics also beneficially influence the natural microflora of the human gastrointestinal tract, thereby providing health benefits beyond nutrition. Prebiotic products enter the colon and serve as a substrate for endogenous bacteria, thereby indirectly providing the host with energy, metabolic substrates, and essential micronutrients. Digestion and absorption of prebiotic products by the body depends on bacterial metabolic activity, which stores energy in the host from nutrients that escape digestion and absorption in the small intestine.

According to specific embodiments, a probiotic is a beneficial microorganism that beneficially influences the natural microflora of the human gastrointestinal tract and provides health benefits beyond nutritional ones. Examples of probiotics include, but are not limited to, bacteria of the genera Lactobacilli , Bifidobacteria , Streptococci , or combinations thereof, which provide beneficial effects to humans.

In particular embodiments of the invention, at least one probiotic is selected from the genus Lactobacilli . Lactobacilli (i.e., bacteria of the genus Lactobacillus , hereinafter " L. ") have been used for several hundred years as a food preservative and to promote human health. Non-limiting examples of Lactobacilli species found in the human intestine include L. acidophilus , L. casei , L. fermentum , L. saliva roes , L. brevis , L. leichmannii , L. plantarum , L. cellobiosus, L. reuteri, L. rhamnosus, L. GG, L. bulgaricus , and L. thermophilus.

According to other specific embodiments of the present invention, the probiotic is selected from the genus Bifidobacteria . Bifidobacteria are also known to exert beneficial effects on human health by producing short-chain fatty acids (e.g., acetic, propionic, and butyric acids), lactic, and formic acids through carbohydrate metabolism. Non-limiting species of Bifidobacteria found in the human gastrointestinal tract include B. angulatum, B. animalis, B. asteroides, B. bifidum, B. boum, B. breve, B. catenulatum, B. choerinum, B. coryneforme, B. cuniculi, B. dentium, B. gallicum, B. gallinarum, B. indicum, B. longum, B. magnum, B. merycicum, B. minimum, B. pseudocatenulatum, B. pseudolongum, B. psychraerophilum, B. pullorum, B. ruminantium, B. saeculare, B. scardovii, B. simiae, B. subtile, B. thermacidophilum, B. thermophilum, B. urinalis, and B. sp .

According to other specific embodiments of the present invention, the probiotic is selected from the genus Streptococcus . Streptococcus thermophilus is a Gram-positive facultative anaerobe. It is classified as a lactic acid bacterium and is commonly found in milk and dairy products and is used in the production of yogurt. Other non-limiting probiotic species of this bacteria include Streptococcus salivarus and Streptococcus cremoris .

Probiotics that can be used in accordance with this invention are well known to those skilled in the art. Non-limiting examples of food products containing probiotics include yogurt, sauerkraut, kefir, kimchi, fermented vegetables, and other food products containing a microbial component that beneficially affects the host animal by improving intestinal microbalance.

Prebiotics according to embodiments of the present invention include, but are not limited to, mucopolysaccharides, oligosaccharides, polysaccharides, amino acids, vitamins, nutritional precursors, proteins, and combinations thereof.

According to a specific embodiment of the present invention, the prebiotic is selected from dietary fibers, including, but not limited to, polysaccharides and oligosaccharides. These compounds have the ability to increase the number of probiotics, resulting in the benefits obtained by the probiotics. Non-limiting examples of oligosaccharides that are classified as prebiotics according to specific embodiments of the present invention include fructooligosaccharides, inulins, isomaltooligosaccharides, lactylol, lactosacrose, lactulose, pyrodextrins, soy oligosaccharides, transgalactooligosaccharides, and xylolosaccharides.

According to other specific embodiments of the invention, the prebiotic is an amino acid. While some known prebiotics are broken down to provide carbohydrates for probiotics, some probiotics also require amino acids for nutrition.

Prebiotics occur naturally in a variety of foods, including, but not limited to, bananas, berries, asparagus, garlic, wheat, oats, barley (and other whole grains), flaxseed, tomatoes, Jerusalem artichokes, onions and chicory, greens (e.g., dandelion greens, spinach, kale, Swiss chard, collard greens, mustard greens, turnip greens), and legumes (e.g., lentils, kidney beans, chickpeas, navy beans, white beans, black beans).

Mass control agent

In some embodiments, the functional ingredient is at least one mass control agent.

As used herein, at least one weight management agent may be a single weight management agent or a plurality of weight management agents as a functional ingredient for the compositions provided herein. Typically, in accordance with particular embodiments of the present invention, at least one weight management agent is present in the composition in an amount sufficient to improve health and well-being.

As used herein, the term "weight management agent" includes an appetite suppressant and/or a thermogenesis agent. As used herein, the terms "appetite suppressant," "appetite satiation compositions," "satiation agents," and "satiety ingredients" are synonymous. The phrase "appetite suppressant" describes macronutrients, herbal extracts, exogenous hormones, anorectics, anorexigenics, pharmaceuticals, and combinations thereof that, when delivered in an effective amount, suppress, inhibit, reduce, or otherwise decrease a person's appetite. The phrase "thermogenesis agent" describes macronutrients, herbal extracts, exogenous hormones, anorectics, anorexigenics, pharmaceuticals, and combinations thereof that, when delivered in an effective amount, activate or otherwise increase thermogenesis or metabolism in a person.

Suitable weight-regulating agents include macronutrients selected from the group consisting of proteins, carbohydrates, dietary fats, and combinations thereof. Consuming proteins, carbohydrates, and dietary fats stimulates the release of peptides with appetite-suppressing effects. For example, consuming proteins and dietary fats stimulates the release of the gastrointestinal hormone cholecytokinin (CCK), while consuming carbohydrates and dietary fats stimulates the release of glucagon-like peptide 1 (GLP-1).

Suitable macronutrient weight management agents also include carbohydrates. Carbohydrates typically include sugars, starches, cellulose, and gums, which the body converts into glucose for energy. Carbohydrates are often divided into two categories: digestible carbohydrates (e.g., monosaccharides, disaccharides, and starch) and indigestible carbohydrates (e.g., dietary fiber). Research has demonstrated that indigestible carbohydrates and complex polymeric carbohydrates that have reduced absorption and digestibility in the small intestine stimulate physiological responses that inhibit food intake. Accordingly, the carbohydrates embodied in the present invention preferably include indigestible carbohydrates or carbohydrates with reduced digestibility. Non-limiting examples of such carbohydrates include polydextrose; inulin; monosaccharide derivatives such as erythritol, mannitol, xylitol, and sorbitol; disaccharide alcohols such as isomalt, lactitol, and maltitol; and hydrogenated starch hydrolysates. Carbohydrates are described in more detail below.

In another specific embodiment, the weight management agent is an edible fat. Edible fats are lipids containing combinations of saturated and unsaturated fatty acids. Polyunsaturated fatty acids have been shown to have greater saturating properties than monounsaturated fatty acids. Accordingly, the edible fats embodied in this invention preferably contain polyunsaturated fatty acids, non-limiting examples of which include triacylglycerols.

In a specific embodiment, the weight management agent is an herbal extract. Extracts from numerous types of plants have been identified as having appetite suppressant properties. Non-limiting examples of plants whose extracts have appetite suppressant properties include plants of the genera Hoodia , Trichocaulon , Caralluma , Stapelia , Orbea , Asclepias , and Camelia . Other embodiments include extracts derived from Gymnema sylvestris, kola nut, bitter orange, yerba mate, griffonia simplicifolia, guarana, myrtle, gugula lipid, and blackcurrant seed oil.

Herbal extracts can be obtained from any type of plant material or plant biomass. Non-limiting examples of plant material and biomass include stems, roots, leaves, dried powder obtained from plant material, and juice or dried juice. Herbal extracts are typically prepared by extracting the juice from the plant and then spray-drying the juice. Alternatively, solvent extraction procedures can be used. After the initial extraction, it may be desirable to further fractionate the original extract (e.g., by column chromatography) to obtain an herbal extract with enhanced activity. Such techniques are well known to those skilled in the art.

In a specific embodiment, the herbal extract is obtained from a plant of the genus Hoodia , species of which include H. alstonii , H. currorii , H. dregei , H. flava , H. gordonii , H. jutatae , H. mossamedensis , H. officinalis , H. parviflorai, H. pedicellata , H. pilifera , H. ruschii , and H. triebneri . Hoodia plants are stem succulents native to southern Africa. A Hoodia sterol glycoside known as P57 is believed to be responsible for the appetite suppression caused by species of the genus Hoodia .

In another specific embodiment, the herbal extract is obtained from a plant of the genus Caralluma , species of which include C. indica , C. fimbriata , C. attenuate , C. tuberculata , C. edulis , C. adscendens , C. stalagmifera , C. umbellate , C. penicillata , C. russeliana , C. retrospicens , C. arabica , and C. lasiantha . Caralluma plants belong to the same subfamily as Hoodia - Asclepiadaceae . Caralluma is a small, erect and fleshy plant, commonly found in India, that has medicinal properties such as appetite suppressant, which are generally attributed to glycosides belonging to the pregnane group of glycosides, non-limiting examples of which include caratuberside A, caratuberside B, buceroside I, buceroside II, buceroside III, buceroside IV, buceroside V, buceroside VI, buceroside VII, buceroside VIII, buceroside IX and buceroside X.

In another specific embodiment, at least one plant extract is obtained from a plant of the genus Trichocaulon . Trichocaulon plants are succulents that are commonly found in South Africa, like Hoodia , and include the species T. piliferum and T. officinale .

In another specific embodiment, the herbal extract is obtained from a plant of the genusStapeliaor Orbea, the types of which includeS. giganteanAnd O. variegate,respectively. PlantsStapeliaAnd Orbeaboth belong to the same subfamily asHoodia - Asclepiadaceae. Without wishing to be bound by any theory, it is believed that the compounds exhibiting appetite suppressant activity are saponins such as pregnane glycosides, which include stavarosides A, B, C, D, E, F, G, H, I, J, and K.

In another specific embodiment, the plant extract is obtained from a plant of the genus Asclepias . Asclepias plants also belong to the Asclepiadaceae family. Non-limiting examples of Asclepias plants include A. incarnate, A. curassayica, A. syriaca , and A. tuberose . Without wishing to be bound by any theory, the extracts are believed to contain steroidal compounds, such as pregnane glycosides and pregnane aglycone, with appetite suppressant effects.

In a specific embodiment, the weight management agent is an exogenous hormone that has a weight management effect. Non-limiting examples of such hormones include CCK, peptide YY, ghrelin, bombesin, gastrin-releasing peptide (GRP), enterostatin, apolipoprotein A-IV, GLP-1, amylin, somatostatin, and leptin.

In another embodiment, the weight management agent is a pharmaceutical drug. Non-limiting examples include fentenim, diethylpropion, phendimetrazine, sibutramine, rimonabant, oxyntomodulin, fluxetine hydrochloride, ephedrine, phenethylamine, or other stimulants.

Osteoporosis management agent

In some embodiments, the functional ingredient is at least one osteoporosis management agent.

As used herein, at least one osteoporosis management agent may be a single osteoporosis management agent or a plurality of osteoporosis management agents as a functional ingredient for the compositions provided herein. Typically, in accordance with particular embodiments of the present invention, at least one osteoporosis management agent is present in the composition in an amount sufficient to improve health and well-being.

Osteoporosis is a skeletal disorder characterized by defective bone strength, leading to an increased risk of bone fracture. Typically, osteoporosis is characterized by decreased bone mineral density (BMD), deterioration of bone microarchitecture, and changes in the amount and diversity of noncollagen proteins in bone.

In some embodiments, the osteoporosis management agent is at least one calcium source. According to a particular embodiment, the calcium source is any compound containing calcium, including salt complexes, solubilized species, and other forms of calcium. Non-limiting examples of calcium sources include amino acid chelate calcium, calcium carbonate, calcium oxide, calcium hydroxide, calcium sulfate, calcium chloride, calcium phosphate, calcium hydrogen phosphate, calcium dihydrogen phosphate, calcium citrate, calcium malate, calcium citrate malate, calcium gluconate, calcium tartrate, calcium lactate, their solubilized species, and combinations thereof.

According to a specific embodiment, the osteoporosis management agent is a magnesium source. The magnesium source is any compound containing magnesium, including salt complexes, solubilized forms, and other forms of magnesium. Non-limiting examples of magnesium sources include magnesium chloride, magnesium citrate, magnesium gluceptate, magnesium gluconate, magnesium lactate, magnesium hydroxide, magnesium picolite, magnesium sulfate, their solubilized forms, and mixtures thereof. In another specific embodiment, the magnesium source comprises chelated or creatine chelated magnesium.

In other embodiments, the osteoporosis control agent is selected from vitamins D, C, K, their precursors and/or beta-carotene and combinations thereof.

Numerous plants and plant extracts have also been identified as effective in the prevention and treatment of osteoporosis. While not being tied to any particular theory, it is believed that plants and plant extracts stimulate bone morphogenic proteins and/or inhibit bone resorption, thereby promoting bone regeneration and strength. Non-limiting examples of suitable plants and plant extracts as agents for managing osteoporosis include species of the genera Taraxacum and Amelanchier , as described in U.S. Patent Publication No. 2005/0106215, and species of the genera Lindera , Artemisia , Acorus , Carthamus , Carum , Cnidium , Curcuma , Cyperus , Juniperus , Prunus , Iris , Cichorium , Dodonaea , Epimedium , Erigonoum , Soya , Mentha , Ocimum , Thymus , Tanacetum , Plantago , Spearmint , Bixa , Vitis , Rosemarinus , Rhus , and Anethum , as described in U.S. Patent Publication No. 2005/0079232.

Phytoestrogen

In some embodiments, the functional ingredient is at least one phytoestrogen.

As used herein, at least one phytoestrogen may be a single phytoestrogen or multiple phytoestrogens as a functional ingredient for the compositions provided herein. Typically, in accordance with particular embodiments of the present invention, at least one phytoestrogen is present in the composition in an amount sufficient to improve health and well-being.

Phytoestrogens are compounds found in plants that can typically be delivered to the human body by ingestion of plants or plant parts containing phytoestrogens. As used herein, the term "phytoestrogen" refers to any substance that, when administered to the body, produces an estrogen-like effect of any degree. For example,

Phytoestrogen can bind to estrogen receptors in the body and has a slight estrogen-like effect.

Examples of suitable phytoestrogens for embodiments of the present invention include, but are not limited to, isoflavones, stilbenes, lignans, resorcylic acid lactones, coumestans, coumestrol, equol, and combinations thereof. Sources of suitable phytoestrogens include, but are not limited to, whole grains, cereals, fiber, fruits, vegetables, black cohosh, agave root, black currant, viburnum, chasteberry, viburnum vulgare, dong quai root, zamaniha root, chamaelirium root, ginseng root, ragwort, licorice, paquera root, motherwort herb, peony root, raspberry leaf, plants of the rose family, sage leaf, sarsaparilla root, saw palmetto berries, wild yam root, yarrow flowers, legumes, soybeans, soy products (e.g., miso, soy flour, soy milk, soy nuts, soy protein isolate, tempeh, or tofu), chickpeas, nuts, lentils, seeds, Clover, red clover, dandelion leaf, dandelion root, fenugreek seed, green tea, hops, red wine, flaxseed, garlic, onion, flaxseed, borage, milkweed, caraway, chasteberry, vitex, date palm, dill, fennel seed, centella asiatica, milk thistle, pennyroyal, pomegranate, artemisia, soybean meal, tansy, and kudzu root (pueraria root), and the like, and combinations thereof.

Isoflavones belong to a group of phytonutrients called polyphenols. In general, polyphenols (also known as "polyphenolic compounds") are a group of chemicals found in plants characterized by the presence of more than one phenolic group per molecule.

Suitable phytoestrogen isoflavones according to embodiments of the present invention include genistein, daidzein, glycitin, biochanin A, formanonetin, their corresponding natural glycosides and glycoside conjugates, mataeresinol, sesoisolariciretinol, enterolactone, enterodiol, textured vegetable protein, and combinations thereof.

Suitable sources of isoflavones for embodiments of the present invention include, but are not limited to, soybeans, soy products, legumes, alfalfa sprouts, chickpeas, peanuts, and red clover.

Long-chain primary aliphatic saturated alcohol

In some embodiments, the functional ingredient is at least one long-chain primary aliphatic saturated alcohol.

As used herein, at least one long-chain primary aliphatic saturated alcohol may be a single long-chain primary aliphatic saturated alcohol or a plurality of long-chain primary aliphatic saturated alcohols as a functional ingredient for the compositions provided herein. Typically, in accordance with particular embodiments of the present invention, the at least one long-chain primary aliphatic saturated alcohol is present in the composition in an amount sufficient to improve health and well-being.

Long-chain primary aliphatic saturated alcohols are a diverse group of organic compounds. The term "alcohol" refers to the fact that these compounds have a hydroxyl group (-OH) bonded to a carbon atom. The term "primary" refers to the fact that in these compounds, the carbon atom bonded to the hydroxyl group is bonded to only one other carbon atom. The term "saturated" refers to the fact that these compounds do not have carbon-carbon pi bonds. The term "aliphatic" refers to the fact that the carbon atoms in these compounds are linked together in a straight or branched chain, rather than in rings. The term "long chain" refers to the fact that the number of carbon atoms in these compounds is at least 8 carbon atoms.

Non-limiting examples of particular long-chain primary aliphatic saturated alcohols for use in particular embodiments of the invention include 8-carbon 1-octanol, 9-carbon 1-nonanol, 10-carbon 1-decanol, 12-carbon 1-dodecanol, 14-carbon 1-tetradecanol, 16-carbon 1-hexadecanol, 18-carbon 1-octadecanool, 20-carbon 1-eicosanol, 22-carbon 1-docosanol, 24-carbon 1-tetracosanol, 26-carbon 1-hexacosanol, 27-carbon 1-heptacosanol, 28-carbon 1-octanosol, 29-carbon 1-nonacosanol, 30-carbon 1-triacontanol, 32-carbon 1-dotriacontanol and 34-carbon 1-tetracontanol.

In a particularly preferred embodiment of the invention, the long-chain primary aliphatic saturated alcohols are policosanol. Policosanol is a term for a mixture of long-chain primary aliphatic saturated alcohols consisting primarily of the 28-carbon 1-octosanol and the 30-carbon 1-triacontanol, as well as other alcohols in lower concentrations such as the 22-carbon 1-docosanol, the 24-carbon 1-tetracosanol, the 26-carbon 1-hexacosanol, the 27-carbon 1-heptacosanol, the 29-carbon 1-nonacosanol, the 32-carbon 1-dotriacontanol, and the 34-carbon 1-tetracontanol.

Long-chain primary aliphatic saturated alcohols are obtained from natural fats and oils. They can be obtained from these sources using extraction methods well known to those skilled in the art. Policosanols can be isolated from a variety of plants and materials, including sugarcane ( Saccharum officinarium ), yams (e.g., Dioscorea opposite ), rice bran (e.g., Oryza sativa ), and beeswax. Policosanols can be obtained from these sources using extraction methods well known to those skilled in the art. A description of conventional extraction methods can be found in U.S. Patent Application No. 2005/0220868 , the disclosure of which is expressly incorporated by reference.

Phytosterols

In some embodiments, the functional ingredient is at least one phytosterol, phytostanol, or combination thereof.

Typically, in accordance with particular embodiments of the present invention, at least one phytosterol, phytostanol, or combination thereof is present in the composition in an amount sufficient to improve health and well-being.

As used in this document, the terms "stanol", "plant stanol" and "phytostanol" are synonymous.

Plant sterols and stanols are naturally present in small amounts in many fruits, vegetables, nuts, seeds, grains, legumes, vegetable oils, tree bark, and other plant sources. Although people typically consume plant sterols and stanols daily, the amounts consumed are insufficient to significantly lower cholesterol or provide other health benefits. Therefore, supplementing foods and beverages with plant sterols and stanols is recommended.

Sterols are a subgroup of steroids with a hydroxyl group at C-3. Typically, phytosterols have a double bond within the steroid nucleus, such as cholesterol; however, phytosterols can also contain a substituted side chain (R) at C-24, such as an ethyl or methyl group, or an additional double bond. The structures of phytosterols are well known to those skilled in the art.

At least 44 natural phytosterols have been identified, which are typically derived from plants such as corn, soy, wheat, and wood oils; however, they can also be synthesized to form compositions identical to those in nature or have properties similar to those of naturally occurring phytosterols. According to particular embodiments of the present invention, non-limiting examples of phytosterols well known to those skilled in the art include 4-desmethyl sterols (e.g., β-sitosterol, campesterol, stigmasterol, brassicasterol, 22-dehydrobrassicasterol, and Δ5-avenasterol), 4-monomethyl sterols, and 4,4-dimethyl sterols (triterpene alcohols) (e.g., cycloartenol, 24-methylenecycloanol, and cyclobranol).

As used herein, the terms "stanol," "plant stanol," and "phytostanol" are synonymous. Phytostanols are saturated sterol alcohols present only in trace amounts in nature and can also be produced synthetically, for example, by hydrogenation of phytosterols. In accordance with specific embodiments of the present invention, non-limiting examples of phytostanols include β-sitostanol, campastanol, cycloartanol, and saturated forms of other triterpene alcohols.

Both phytosterols and phytostanols as used herein include various isomers such as α and β isomers (e.g., α-sitosterol and β-sitostanol, which contain one of the most effective phytosterols and phytostanols, respectively, for lowering serum cholesterol levels in mammals).

The phytosterols and phytostanols of the present invention may also be in their ester form. Suitable methods for producing phytosterol and phytostanol esters are well known to those skilled in the art and are disclosed in U.S. Patent Nos. 6,589,588, 6,635,774, 6,800,317, and U.S. Patent Publication No. 2003/0045473, the disclosures of which are incorporated herein by reference in their entirety. Non-limiting examples of suitable phytosterol and phytostanol esters include sitosterol acetate, sitosterol oleate, stigmasterol oleate, and their corresponding phytostanol esters. The phytosterols and phytostanols of the present invention may also include derivatives thereof.

Typically, the amount of functional ingredient in a composition varies widely depending on the specific composition and the desired functional ingredient. Those skilled in the art can readily determine the appropriate amount of functional ingredient for each composition.

In one embodiment, the method for producing the composition comprises combining the HSG extract and at least one sweetener and/or additive and/or functional ingredient.

Consumable products

In one embodiment, the composition of the present invention is a consumable product comprising an HSG extract or a consumable product comprising a composition comprising an HSG extract.

The HSG extract or composition containing it may be included in any known edible or oral composition (referred to herein as "consumable"), such as, for example, pharmaceutical compositions, edible gel mixtures and compositions, dental compositions, food products (confectionery, seasonings, chewing gum, cereal compositions, bakery products and tabletop sweetener compositions), beverages and drinkable products.

Consumable products as used in this document mean substances that come into contact with the mouth of a human or animal, including substances that are introduced into and eliminated from the oral cavity and substances that are drunk, eaten, swallowed, or otherwise ingested, and are safe for human or animal consumption when used within the generally acceptable range.

For example, a beverage is a consumable product. The beverage may be sweetened or unsweetened. An HSG extract or a composition containing an HSG extract may be added to the beverage or beverage base to sweeten the beverage or enhance existing sweetness or flavor.

In one embodiment, the present invention is a consumable product containing an HSG extract. The concentration of the HSG extract in the consumable product may be above or below its sweetness threshold.

In a specific embodiment, the invention is a consumable product containing an HSG extract. The concentration of the HSG extract in the beverage may be above or below its sweetness threshold.

The consumer product may optionally include additives, additional sweeteners, functional ingredients, and combinations thereof, as described herein. Any of the additives, additional sweeteners, and functional ingredients described above may be present in the consumer product.

Pharmaceutical compositions

In one embodiment, the present invention is a pharmaceutical composition that comprises a pharmaceutically active substance and an HSG extract.

In another embodiment, the present invention is a pharmaceutical composition that comprises a pharmaceutically active substance and a composition comprising an HSG extract.

An HSG extract or a composition containing an HSG extract may be present as an excipient in a pharmaceutical composition, which can mask the bitter or undesirable taste of the pharmaceutically active substance or other excipient material. The pharmaceutical composition may be in the form of a tablet, capsule, liquid, aerosol, powder, effervescent tablet or powder, syrup, emulsion, suspension, solution, or any other form for providing the pharmaceutical composition to a patient. In specific embodiments, the pharmaceutical composition may be in a form for oral administration, buccal administration, sublingual administration, or any other route of administration known in the art.

As used herein, "pharmaceutically active substance" means any drug, medicinal product, medicinal substance, prophylactic agent, therapeutic agent, or other substance exhibiting biological activity. As used herein, "excipient material" refers to any inactive substance used as a carrier for an active ingredient, such as any material that facilitates processing, stability, dispersibility, wettability, and/or release kinetics of the pharmaceutically active substance.

Suitable pharmaceutically active substances include, but are not limited to, drugs for the gastrointestinal tract or digestive system, for the cardiovascular system, for the central nervous system, for pain or consciousness, for musculoskeletal disorders, for the eye, for the ear, nose and oropharynx, for the respiratory system, for endocrine disorders, for the reproductive system or urinary system, for contraception, for obstetrics and gynecology, for the skin, for infections and infestations, for immunology, for allergic disorders, for nutrition, for tumor disorders, for diagnosis, for euthanasia or other biological functions or disorders. Examples of suitable pharmaceutically active substances for embodiments of the present invention include, but are not limited to, antacids, reflux suppressants, antifatulents, antidopaminergics, proton pump inhibitors, cytoprotectors, prostaglandin analogs, laxatives, antispasmodics, antidiuretics, bile acid sequestrants, opioids, beta-receptor blockers, calcium channel blockers, diuretics, cardiac glycosides, antiarrhythmic agents, nitrates, antianginal agents, vasoconstrictors, vasodilators, peripheral activators, ACE (angiotensin-converting enzyme) inhibitors, angiotensin receptor blockers, alpha-blockers, anticoagulants, heparin, antiplatelet agents, fibrinolytics, antihemophilic factors, hemostatic agents, lipid-lowering agents, statins, hypnotics, anesthetics, antipsychotics, antidepressants, antiemetics, anticonvulsants, antiepileptics, tranquilizers, barbiturates, antimovement drugs, stimulants, benzodiazepines, cyclopyrrolones, dopamine antagonists, antihistamines, cholinergics, anticholinergics, emetics, cannabinoids, analgesics, muscle relaxants, antibiotics, aminoglycosides, antivirals, antifungals, anti-inflammatory drugs, antiglaucoma drugs, sympathomimetics, steroids, earwax softeners, bronchodilators, NSAIDs (non-steroidal anti-inflammatory drugs), antitussives, mucolytics, decongestants, corticosteroids, androgens, antiandrogens, gonadotropins, growth hormones, insulin, antidiabetic agents, thyroid hormones, calcitonin, diphosphonates, vasopressin analogues, alkalinizing agents, quinolones, anticholinesterase, sildenafil, oral contraceptives, hormone replacement therapy, bone regulators, follicle-stimulating hormones, luteinizing hormones, galenic acid, progestogen, dopamine agonist, estrogen, prostaglandin, gonadorelin, clomiphene, tamoxifen, diethylstilbestrol, antileprosy agents, antituberculosis drugs, antimalarials, anthelmintics, antiprotozoal agents, antisera, vaccines, interferons, tonics, vitamins, cytotoxic drugs, sex hormones, aromatase inhibitors, somatostatin inhibitors or similar substances or combinations thereof. Such components are generally recognized as safe (GRAS) and/or approved by the U.S. Food and Drug Administration (FDA).

The pharmaceutical active substance is present in a pharmaceutical composition within wide limits depending on the particular pharmaceutical active agent used and its intended uses. An effective dose of any of the pharmaceutical active substances described herein can be readily determined using conventional techniques and by observing results obtained under similar conditions. In determining an effective dose, a number of factors are taken into account, including, but not limited to: the type of patient; the size, age, and general health of the patient; the specific disease; the degree of involvement or severity of the disease; the response of the individual patient; the particular pharmaceutical active agent administered; the route of administration; the bioavailability characteristics of the administered drug; the dosage regimen selected; and the use of concomitant medications. The pharmaceutical active substance is included in a pharmaceutically acceptable carrier, diluent, or excipient in an amount sufficient to deliver to the patient a therapeutic amount of the pharmaceutical active substance in vivo without serious toxic effects when used in generally acceptable amounts. Thus, suitable amounts can be readily discovered by those skilled in the art.

According to specific embodiments of the present invention, the concentration of the pharmaceutically active substance in the pharmaceutical composition will depend on the absorption, inactivation, and excretion rate of the drug, as well as other factors known to those skilled in the art. It should be noted that dosage values will also vary depending on the severity of the condition to be alleviated. It should also be understood that for any given subject, specific dosage regimens should be adjusted over time in accordance with the individual need and the professional judgment of the person administering or supervising the administration of the pharmaceutical compositions, and that the dosage ranges set forth herein are exemplary only and are not intended to limit the volume or use of the claimed composition. The pharmaceutically active substance may be administered all at once or may be divided into several smaller doses administered at variable intervals.

The pharmaceutical composition may also contain other pharmaceutically acceptable excipients. Examples of suitable excipients for embodiments of the present invention include, but are not limited to, anti-adhesives, binders (e.g., microcrystalline cellulose, tragacanth, or gelatin), coatings, disintegrants, fillers, diluents, softeners, emulsifiers, flavorings, colorings, auxiliary substances, lubricants, functional agents (e.g., nutrients), viscosity modifiers, fillers, surface-active agents (e.g., colloidal silicon dioxide), osmotic agents, diluents, or any other inactive ingredient, or combinations thereof. For example, the pharmaceutical compositions of the present invention may include excipients selected from the group consisting of calcium carbonate, dyes, bleaches, preservatives and flavoring agents, triacetin, magnesium stearate, sterols, natural or artificial flavoring agents, essential oils, plant extracts, fruit essences, gelatin, or a combination thereof.

The excipient of the pharmaceutical composition may optionally include other artificial or natural sweeteners, bulk sweeteners, or combinations thereof. Bulk sweeteners include both caloric and non-caloric compounds. In a particular embodiment, the additive functions as a bulk sweetener. Non-limiting examples of bulk sweeteners include sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, high fructose corn syrup, levulose, galactose, corn syrup solids, tagatose, polyols (e.g., sorbitol, mannitol, xylitol, lactitol, erythritol, and maltitol), hydrogenated starch hydrolysates, isomalt, trehalose, and mixtures thereof. In particular embodiments, the bulk sweetener is present in the pharmaceutical composition over a wide range depending on the desired degree of sweetness. Those skilled in the art would understand the appropriate amount of both sweeteners.

Edible gel mixtures and edible gel compositions

In one embodiment, the invention is an edible gel or edible gel mixture comprising an HSG extract. In another embodiment, the invention is an edible gel or edible gel mixture comprising a composition comprising an HSG extract.

Edible gels are gels that can be eaten. A gel is a colloidal system in which a network of particles envelops a volume of liquid. Although gels are primarily composed of liquids and thus have liquid-like densities, they have the structural coherence of solids due to the network of particles enveloping the liquid medium. For this reason, gels are typically solid, gel-like materials. Gels can be used in a number of applications. For example, gels can be used in food products, paints, and adhesives.

Non-limiting examples of edible gel compositions for use in specific embodiments include gel desserts, puddings, jellies, pastes, trifles, jellies, marshmallows, gummy candies, and the like. Edible gel mixtures typically are powdered or granular solids to which a liquid can be added to form an edible gel composition. Non-limiting examples of liquids for use in specific embodiments include water, dairy liquids, milk-like liquids, juices, alcohol, alcoholic beverages, and combinations thereof. Non-limiting examples of dairy liquids that can be used in specific embodiments include milk, cultured milk, cream, liquid whey, and mixtures thereof. Non-limiting examples of milk-like liquids that can be used in specific embodiments include, for example, soy milk and dairy-free coffee creamers. Since edible gel products found on the market are usually sweetened with sucrose, it is advisable to sweeten edible gels with an alternative sweetener to provide a low-calorie or no-calorie alternative.

As used herein, the term "gelling ingredient" refers to any material that can form a colloidal system in a liquid medium. Non-limiting examples of gelling ingredients for use in specific embodiments include gelatin, alginate, carrageenan, acacia, pectin, konjac, agar, food acid, rennet, starch, starch derivatives, and combinations thereof. Those skilled in the art are well aware that the amount of gelling ingredient used in an edible gel mixture or edible gel composition varies significantly depending on a number of factors, such as the specific gelling ingredient used, the specific liquid base, and the desired gel properties.

Edible gel mixtures and edible gels can be prepared using ingredients including food acids, a salt of a food acid, a buffer system, a filler, a sequestrant, a cross-linking agent, one or more flavoring agents, one or more coloring agents, and combinations thereof. Non-limiting examples of food acids for use in specific embodiments include citric acid, adipic acid, fumaric acid, lactic acid, malic acid, and combinations thereof. Non-limiting examples of salts of food acids for use in specific embodiments include sodium salts of food acids, potassium salts of food acids, and combinations thereof. Non-limiting examples of fillers for use in specific embodiments include raftilose, isomalt, sorbitol, polydextrose, maltodextrin, and combinations thereof. Non-limiting examples of sequestrants for use in specific embodiments include calcium disodium ethylene tetraacetate, glucono-delta-lactone, sodium gluconate, potassium gluconate, ethylenediaminetetraacetic acid (EDTA), and combinations thereof. Non-limiting examples of cross-linking agents for use in specific embodiments include calcium ions, magnesium ions, sodium ions, and combinations thereof.

Dental compositions

In one embodiment, the present invention is a dental composition that contains an HSG extract. In another embodiment, the present invention is a dental composition that contains a composition containing an HSG extract. Dental compositions typically contain an active dental substance and a base material. An HSG extract or a composition containing an HSG extract can be used as a base material for sweetening the dental composition. The dental composition can be in the form of any oral composition used in the oral cavity, such as, for example, oral strengthening agents, mouthwashes, mouth rinses, toothpaste, toothbrushes, dentifrices, oral sprays, teeth whitening agents, dental floss, and the like.

As used herein, "active dental substance" means any composition that can be used to improve the aesthetic appearance and/or health of teeth or gums, or to prevent dental caries. As used herein, "base material" refers to any inactive substance used as a carrier for the active dental substance, such as any material that facilitates processing, stability, dispersibility, wettability, foaming, and/or release kinetics of the active dental substance.

Suitable active dental substances for embodiments of the present invention include, but are not limited to, substances that remove plaque, remove food from teeth, assist in the elimination and/or masking of halitosis, prevent dental caries, and prevent periodontitis (i.e., gum disease). Examples of suitable active dental substances for embodiments of the present invention include, but are not limited to, anticaries agents, fluoride, sodium fluoride, sodium monofluorophosphate, stannos fluoride, hydrogen peroxide, carbamide peroxide (i.e., urea peroxide), antibacterial agents, plaque removers, stain removers, antitartar agents, abrasives, baking soda, percarbonates, alkali and alkaline earth metal perborates, or similar substances, or combinations thereof. Such components are generally recognized as safe (GRAS) and/or approved by the U.S. Food and Drug Administration (FDA).

According to specific embodiments of the invention, the active dental substance is present in the dental composition in an amount of from about 50 to about 3000 ppm of the dental composition. Typically, the active dental substance is present in the dental composition in an amount effective to at least marginally improve the aesthetic appearance and/or health of teeth or gums, or to prevent caries. For example, a dental composition including toothpaste may contain an active dental substance containing fluoride in an amount of from about 850 to 1150 ppm.

The dental composition may also contain base materials in addition to the HSG extract or a composition containing the HSG extract. Examples of suitable base materials for embodiments of the present invention include, but are not limited to, water, sodium lauryl sulfate or other sulfates, humectants, enzymes, vitamins, herbs, calcium, flavorings (e.g., mint, bubble gum, cinnamon, lemon, or orange), surfactants, binders, preservatives, gelling agents, pH modifiers, peroxide activators, stabilizers, colorants, or similar materials, and combinations thereof.

The base material of the dental composition may optionally contain other artificial or natural sweeteners, bulking sweeteners, or combinations thereof. Bulking sweeteners include both caloric and non-caloric compounds. Non-limiting examples of bulking sweeteners include sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, high fructose corn syrup, levulose, galactose, corn syrup solids, tagatose, polyols (e.g., sorbitol, mannitol, xylitol, lactitol, erythritol, and maltitol), hydrogenated starch hydrolysates, isomalt, trehalose, and mixtures thereof. Typically, the amount of bulking sweetener present in the dental composition varies widely depending on the particular embodiment of the dental composition and the desired degree of sweetness. Those skilled in the art will readily recognize the appropriate amount of bulking sweetener. In particular embodiments, the bulk sweetener is present in the dental composition in an amount of from 0.1 to 5% by weight of the dental composition.

According to specific embodiments of the invention, the base material is present in the dental composition in an amount of from about 20 to about 99% by weight of the dental composition. Typically, the base material is present in an amount effective to provide a carrier for the active dental substance.

In a specific embodiment, the dental composition comprises an HSG extract and an active dental substance. In another specific embodiment, the dental composition comprises a composition comprising an HSG extract and an active dental substance. Typically, the amount of sweetener varies widely depending on the nature of the particular dental composition and the desired degree of sweetness.

Food products include, but are not limited to, confectionery, condiments, chewing gum, breakfast cereals, bakery products, and dairy products.

Confectionery

In one embodiment, the present invention is a confectionery product that contains an HSG extract. In another embodiment, the present invention is a confectionery product that contains a composition containing an HSG extract.

As used herein, "confectionery" may mean a candy, a lollipop, a confectionery product, or a similar term. A confectionery product typically comprises a base composition component and a sweetener component. An HSG extract or a composition comprising an HSG extract may serve as the sweetener component. The confectionery product may be in the form of any food that is typically perceived as rich in sugar or typically sweet. According to particular embodiments of the present invention, the confectionery products may be bakery products such as pastries; desserts such as yogurt, jelly, drinking jelly, puddings, Bavarian cream, blancmange, cakes, brownies, mousse, and the like, sweetened food products for eating with tea or after a meal; frozen food; cold confectionery such as ice creams such as ice cream, milk ice cream, lacto ice and the like (food products in which sweeteners and various other raw materials are added to dairy products and the resulting mixture is stirred and frozen), and chilled confectionery such as sorbets, frozen desserts and the like (food products in which various other raw materials are added to a sugary liquid and the resulting mixture is stirred and frozen); general confectionery such as baked confectionery or steamed confectionery such as crackers, biscuits, bean buns, halva, alfajor and the like; rice cakes and snacks; table foods; general sugar confectionery such as chewing gum (e.g. including compositions that comprise a substantially water-insoluble chewing gum base such as chicle or its substitutes, including jellybean, guttakai rubber or certain usable natural synthetic resins or waxes), hard candy, soft caramel, mint hard candy, nougat candies, jelly beans, fudge, toffee, taffy, Scotch milk fudge, liquorice candies, chocolate candies, gelatin candies, marshmallows, marzipan, divinity candies, cotton candy, and the like; sauces, including fruit-flavored sauces, chocolate sauces and the like; edible gels; liqueurs-creams, including cream liqueurs-creams, flour spreads, whipped cream and the like; jams, including strawberry jam, marmalade and the like and breads, including sweet breads and the like, or other starchy products and combinations thereof.

As used herein, "base composition" means any composition that can be a food product and provides a matrix for carrying a sweetener component.

Suitable base compositions for embodiments of the present invention may include flour, yeast, water, salt, oil, eggs, milk, milk powder, liqueur, gelatin, nuts, chocolate, citric acid, tartaric acid, fumaric acid, natural flavors, colors, polyols, sorbitol, isomalt, maltitol, lactitol, malic acid, magnesium stearate, lecithin, hydrogenated glucose syrup, glycerin, natural or synthetic gum, starch, and the like, and combinations thereof. Such components are generally recognized as safe (GRAS) and/or approved by the U.S. Food and Drug Administration (FDA). According to particular embodiments of the invention, the base composition is present in the confectionery product in an amount of from about 0.1 to about 99% by weight of the confectionery product. Typically, the base composition is present in the confectionery product in an amount sufficient to form a food product.

The base composition of the confectionery product may optionally contain other artificial or natural sweeteners, bulking sweeteners, or combinations thereof. Bulking sweeteners include both caloric and non-caloric compounds. Non-limiting examples of bulking sweeteners include sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, high fructose corn syrup, levulose, galactose, corn syrup solids, tagatose, polyols (e.g., sorbitol, mannitol, xylitol, lactitol, erythritol, and maltitol), hydrogenated starch hydrolysates, isomalt, trehalose, and mixtures thereof. Typically, the amount of bulking sweetener present in a confectionery product varies widely depending on the specific confectionery product variant and the desired degree of sweetness. Those skilled in the art will readily recognize the appropriate amount of bulking sweetener.

In a particular embodiment, the confectionery product comprises an HSG extract or a composition comprising an HSG extract and a base composition. Typically, the amount of HSG extract present in the confectionery product varies widely depending on the particular confectionery product variant and the desired degree of sweetness. Those skilled in the art will readily recognize the appropriate amount. In a particular embodiment, the HSG extract is present in the confectionery product in an amount of from about 30 ppm to about 6,000 ppm of the confectionery product. In another embodiment, the HSG extract is present in the confectionery product in an amount of from about 1 ppm to about 10,000 ppm of the confectionery product. In embodiments in which the confectionery product comprises a lollipop, the HSG extract is present in an amount of from about 150 ppm to about 2,250 ppm of the lollipop.

Seasoning compositions

In one embodiment, the present invention is a seasoning that comprises an HSG extract. In another embodiment, the present invention is a seasoning that comprises a composition comprising an HSG extract. Seasonings as used herein are compositions used to enhance or improve the flavor of a food or beverage. Non-limiting examples of seasonings include ketchup; mustard; barbecue sauce; butter; chili sauce; chutney; cocktail sauce; curry; gravy; fish sauce; horseradish; hot sauce; jellies, jams, marmalades, or preserves; mayonnaise; peanut butter; relish; remoulade; salad dressings (e.g., oil and vinegar, Caesar, French, ranch, bleu cheese, Russian, thousand island, Italian, and vinaigrette), salsa; sauerkraut; soy sauce; steak sauce; syrups; tartar sauce; and Worcestershire sauce.

Seasoning bases typically contain a mixture of various ingredients, non-limiting examples of which include carrier vehicles (e.g., water and vinegar); spices or seasonings (e.g., salt, pepper, garlic, mustard seed, onion, paprika, turmeric, and combinations thereof); fruits, vegetables, or products thereof (e.g., tomatoes or tomato-based products (paste, puree), fruit juices, fruit juice pulp, and combinations thereof); oils or oil emulsions, especially vegetable oils; thickeners (e.g., xanthan gum, food starch, other hydrocolloids, and combinations thereof); and emulsifiers (e.g., egg yolk solids, albumen, gum arabic, locust bean gum, guar gum, gum karaya, gum tragacanth, carrageenan, pectin, propylene glycol esters of alginic acid, sodium carboxymethylcellulose, polysorbates, and combinations thereof). Recipes for seasoning bases and methods for making seasoning bases are well known to those skilled in the art.

Seasonings typically also contain nutritive sweeteners, such as sucrose, high-fructose corn syrup, molasses, honey, or brown sugar. In exemplary embodiments of the seasonings presented herein, an HSG extract or a composition containing an HSG extract is used in place of traditional nutritive sweeteners. Accordingly, the seasoning composition preferably comprises an HSG extract or a composition containing an HSG extract and a seasoning base.

The seasoning composition may optionally contain other natural and/or synthetic high potency sweeteners, bulk sweeteners, pH modifying agents (e.g., lactic acid, citric acid, phosphoric acid, hydrochloric acid, acetic acid, and combinations thereof), fillers, functional agents (e.g., pharmaceutical agents, nutrients, or food or plant components), flavorings, colors, or combinations thereof.

Chewing gum compositions

In one embodiment, the present invention is a chewing gum composition that contains an HSG extract. In another embodiment, the present invention is a chewing gum composition that contains a composition containing an HSG extract. Chewing gum compositions typically comprise a water-soluble portion and a water-insoluble gum base portion. The water-soluble portion, which typically comprises the composition of the present invention, disperses with a portion of the flavoring agent over time during chewing, while the insoluble gum base portion remains in the mouth. The insoluble gum base typically determines whether the gum is considered chewing gum, bubble gum, or functional chewing gum.

Insoluble gum base, which typically comprises about 15 to about 35% by weight of the chewing gum composition, typically contains combinations of elastomers, softeners (plasticizers), emulsifiers, resins, and fillers. Such components are generally considered to be Food Generally Recognized as Safe (GRA) and/or approved by the U.S. Food and Drug Administration (FDA).

Elastomers, the primary component of the chewing gum base, provide a rubbery, cohesive character to the gums and may include one or more natural rubbers (e.g., smoked latex, liquid latex, or guayule); natural resins (e.g., jelutong, perillo, sorvu, massaranduba balata, massaranduba chocolate, nispero, rosindinha, chicle, and gutta hang kang); or synthetic elastomers (e.g., butadiene-styrene copolymers, isobutylene-isoprene copolymers, polybutadiene, polyisobutylene, and vinyl polymer elastomers). In a particular embodiment, the elastomer is present in the chewing gum base in an amount of from about 3 to about 50% by weight of the chewing gum base.

Resins are used to modify the hardness of the chewing gum base and help soften the elastomer component of the chewing gum base. Non-limiting examples of suitable resins include a rosin ester, a terpene resin (e.g., a terpene resin of α-pinene, β-pinene, and/or d-limonene), polyvinyl acetate, polyvinyl alcohol, ethylene vinyl acetate, and vinyl acetate-vinyl laurate copolymers. Non-limiting examples of rosin esters include the glycerol ester of partially hydrogenated rosin, the glycerol ester of polymerized rosin, the glycerol ester of partially dimerized rosin, the glycerol ester of rosin, the pentaerythritol ester of partially hydrogenated rosin, the methyl ester of rosin, or the methyl ester of partially hydrogenated rosin. In a particular embodiment, rosin is present in the chewing gum base in an amount of from about 5 to about 75% by weight of the chewing gum base.

Softeners, also known as plasticizers, are used to alter the chewability and/or flavor of a chewing gum composition. Softeners typically contain oils, fats, waxes, and emulsifiers. Non-limiting examples of oils and fats include tallow, hydrogenated tallow, coarse, hydrogenated, or partially hydrogenated vegetable oils (e.g., soybean, canola, cottonseed, sunflower, palm, coconut, corn, safflower, or palm kernel oils), cocoa butter, glycerol monostearate, glycerol triacetate, glycerol abietate, leufin, monoglycerides, diglycerides, triglycerides, acetylated monoglycerides, and free fatty acids. Non-limiting examples of waxes include polypropylene/polyethylene/Fischer-Tropsch waxes, paraffin, and microcrystalline and natural waxes (e.g., candelilla, beeswax, and carnauba). Microcrystalline waxes, particularly those with a high degree of crystallinity and a high melting point, can also be considered as thickening agents or texture modifiers. In a specific embodiment, the softening agent is present in the gum base in an amount of from about 0.5 to about 25% by weight of the gum base.

Emulsifiers are used to form a homogeneous dispersion of the insoluble and soluble phases of the chewing gum composition and also have plasticizing properties. Suitable emulsifiers include glycerol monostearate (GMS), lecithin (phosphatidylcholine), polyglycerol polyrinoleic acid (PPGR), mono- and diglycerides of fatty acids, glycerol distearate, tracetin, acetylated monoglyceride, glycerol triacetate, and magnesium stearate. In a particular embodiment, the emulsifiers are present in the chewing gum base in an amount of from about 2 to about 30% by weight of the chewing gum base.

The chewing gum composition may also contain adjuvants or fillers in either the chewing gum base or the soluble portion of the chewing gum composition. Suitable adjuvants and fillers include lecithin, inulin, polydextrin, calcium carbonate, magnesium carbonate, magnesium silicate, ground limestone, aluminum hydroxide, aluminum silicate, talc, clay, aluminum oxide, titanium dioxide, and calcium phosphate. In certain embodiments, lecithin can be used as an inert filler to reduce the stickiness of the chewing gum composition. In other specific embodiments, lactic acid copolymers, proteins (e.g., gluten and/or zein), and/or guar can be used to create a chewing gum that is more readily biodegradable. Adjuvants or fillers are typically present in the chewing gum base in an amount of up to about 20% by weight of the chewing gum base. Other optional ingredients include dyes, bleaches, preservatives and fragrances.

In particular embodiments of the chewing gum composition, the chewing gum base comprises from about 5 to about 95% by weight of the chewing gum composition, more preferably from about 15 to about 50% by weight of the chewing gum composition, and even more preferably from about 20 to about 30% by weight of the chewing gum composition.

The soluble portion of the chewing gum composition may optionally contain other artificial or natural sweeteners, bulking sweeteners, softeners, emulsifiers, flavorings, colorings, adjuvants, fillers, functional agents (e.g., pharmaceutical agents or nutrients), or combinations thereof. Suitable examples of softeners and emulsifiers are described above.

Bulk sweeteners include both caloric and non-caloric compounds. Non-limiting examples of bulk sweeteners include sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, high fructose corn syrup, levulose, galactose, corn syrup solids, tagatose, polyols (e.g., sorbitol, mannitol, xylitol, lactitol, erythritol, and maltitol), hydrogenated starch hydrolysates, isomalt, trehalose, and mixtures thereof. In particular embodiments, the bulk sweetener is present in the chewing gum composition in an amount of from about 1 to about 75% by weight of the chewing gum composition.

Flavorings can be used in both the insoluble gum base and the soluble portion of the chewing gum composition. Such flavorings can be natural or artificial flavorings. In a particular embodiment, the flavoring comprises an essential oil, such as an oil derived from a plant or fruit, peppermint oil, spearmint oil, other mint oils, clove oil, cinnamon oil, wintergreen oil, bay laurel, thyme, cedar leaf, nutmeg, allspice, sage, mace, and mace. In another particular embodiment, the flavoring comprises a plant extract or fruit essence, such as apple, banana, watermelon, pear, peach, grape, strawberry, raspberry, cherry, plum, pineapple, apricot, and mixtures thereof. In another specific embodiment, the flavoring agent comprises a citrus flavoring agent such as an extract, essence, or oil of lemon, lime, orange, mandarin, grapefruit, citron, or kumquat.

In a specific embodiment, the chewing gum composition comprises an HSG extract or a composition comprising an HSG extract and a chewing gum base. In a specific embodiment, the HSG extract is present in the chewing gum composition in an amount of from about 1 ppm to about 10,000 ppm of the chewing gum composition.

Grain compositions

In one embodiment, the present invention is a cereal composition that contains an HSG extract. In another embodiment, the present invention is a cereal composition that contains a composition containing an HSG extract. Cereal compositions are typically consumed either as staple foods or as snacks. Non-limiting examples of cereal compositions for use in particular embodiments include ready-to-eat cereal products and cereals. Ready-to-eat cereal products are cereals that can be eaten without further processing (i.e., cooking) by the consumer. Examples of ready-to-eat cereal products include breakfast cereals and cereal bars. Breakfast cereals are typically processed to produce a crushed, flaked, fluffy, or extruded form. Breakfast cereals are typically eaten cold and are often mixed with milk and/or fruit. Cereal bars include, for example, energy bars, rice cakes, granola bars, and nutrition bars. Porridges are typically cooked, usually in milk or water, before being eaten. Examples of porridges include cornmeal, oatmeal, polenta, rice, and rolled oats.

Cereal compositions typically contain at least one cereal ingredient. As used herein, the term "cereal ingredient" refers to materials such as whole or ground grains, whole or ground seeds, and whole or ground sprouts. Non-limiting examples of cereal ingredients for use in particular embodiments include corn, wheat, rice, barley, bran, wheat endosperm, sorghum, buckwheat, millet, oats, rye, triticale, buckwheat, fonio, quinoa, beans, soybeans, amaranth, teff, spelt, and kaniva.

In a specific embodiment, the cereal composition comprises an HSG extract or a composition comprising an HSG extract and at least one cereal ingredient. The HSG extract or a composition comprising an HSG extract can be added to the cereal composition in various ways, such as, for example, as a coating, as a sugar coating, as a glaze, or as a matrix mixture (i.e., an ingredient for preparing cereals before preparing the final cereal product).

Accordingly, in a specific embodiment, the HSG extract or a composition containing the HSG extract is added to the cereal composition as a matrix mixture. In one embodiment, the HSG extract or a composition containing the HSG extract is mixed with the hot cereal before cooking to produce a sweetened hot cereal product. In another embodiment, the HSG extract or a composition containing the HSG extract is mixed with the cereal matrix before extrusion of the cereal.

In another specific embodiment, the HSG extract or a composition containing the HSG extract is added to the cereal composition as a coating, for example, by combining the HSG extract or a composition containing the HSG extract with an edible oil and incorporating the mixture into the cereal product. In another embodiment, the HSG extract or a composition containing the HSG extract and a food-grade oil can be applied to the cereal product separately, applying the oil or sweetener first. Non-limiting examples of edible oils for use in specific embodiments include vegetable oils such as corn oil, soybean oil, cottonseed oil, peanut oil, coconut oil, canola oil, olive oil, sesame seed oil, palm oil, palm kernel oil, and mixtures thereof. In yet another embodiment, food-grade fats can be used in place of oils, provided that the fat is melted before the fat is applied to the cereal product.

In another embodiment, the HSG extract or a composition containing the HSG extract is added to the cereal composition as a sugar coating. Non-limiting examples of glazing agents for use in particular embodiments include corn syrup, honey syrup and honey syrup solids, maple syrup and maple syrup solids, sucrose, isomalt, polydextrose, polyols, hydrogenated starch hydrolysate, aqueous solutions thereof, and mixtures thereof. In another such embodiment, the HSG extract or a composition containing the HSG extract is added as a sugar coating by combining with a glazing agent and a food-grade oil or fat and applying the mixture to the cereal products. In yet another embodiment, a gum, such as, for example, gum acacia, carboxymethylcellulose, or algin, can be added to the sugar coating to provide structural support. In addition, icing sugar may also contain coloring and may also contain flavoring.

In another embodiment, the HSG extract or a composition containing the HSG extract is added to the cereal composition as a glaze. In one such embodiment, the HSG extract or a composition containing the HSG extract is combined with water and a glazing agent and then applied to the cereal product. Non-limiting examples of glazing agents for use in particular embodiments include maltodextrin, sucrose, starch, polyols, and mixtures thereof. The glaze may contain a food-grade oil, a food-grade fat, a coloring agent, and/or a flavoring agent.

Typically, the amount of HSG extract in a grain composition varies widely depending on the specific type of grain composition and the desired sweetness. Those skilled in the art can readily determine the appropriate amount of sweetener to add to a grain composition. In a specific embodiment, the HSG extract is present in the grain composition in an amount of about 0.02 to about 1.5% by weight of the grain composition, and at least one additive is present in the grain composition in an amount ranging from about 1 to about 5% by weight of the grain composition.

Bakery products

In one embodiment, the present invention is a baked goods product that contains an HSG extract. In another embodiment, the present invention is a baked goods product that contains a composition containing an HSG extract. The bakery goods used herein include ready-to-eat and all ready-to-bake products, flours, and mixes that require preparation before serving. Non-limiting examples of bakery goods include cakes, crackers, cookies, pastries, muffins, rolls, bagels, donuts, strudels, pastries, croissants, biscuits, bread, bread products, and buns.

Preferred bakery products according to embodiments of the present invention can be divided into three groups: bread-like doughs (e.g., white bread, varieties of bread, soft rolls, hard croissants, bagels, pizza and flour tortillas), sweet doughs (e.g., puff pastry pastries, croissants, crackers, puff pastries, crusts, biscuits and cookies), and whipped doughs (e.g., cakes such as sponge cake, pound cake, devil's food, cheesecake and layer cake, donuts or other pastries containing yeast, chocolate cakes and muffins). Doughs are typically characterized as flour-based, while whipped doughs are more water-based.

Baked goods according to certain embodiments of the present invention typically contain a combination of a sweetener, water, and fat. Baked goods made according to many embodiments of the present invention also contain flour to form a dough or batter. The term "dough," as used herein, is a mixture of flour and other ingredients that is sufficiently stiff to be kneaded or rolled. The term "batter," as used herein, consists of flour, liquids such as milk or water, and other ingredients, and is thin enough to pour or drip from a spoon. Desirably, according to certain embodiments of the invention, flour is present in baked goods in an amount of from about 15% to about 60% on a dry basis, more preferably from about 23% to about 48% on a dry basis. The type of flour can be selected based on the desired product. Typically, the flour includes edible, non-toxic flours commonly used in baked goods. According to specific embodiments, the flour may be bleached baker's flour, all-purpose flour, or unbleached flour. In other specific embodiments, flours that have been processed in other ways may also be used. For example, in specific embodiments, the flour may be fortified with additional vitamins, minerals, or proteins. Non-limiting examples of flours suitable for use in specific embodiments of the invention include wheat, corn flour, whole grains, whole grain fractions (wheat, bran, and oat flour), and combinations thereof. Starches or starchy materials may also be used as flours in specific embodiments. Common food starches are typically derived from potatoes, corn, wheat, barley, oats, tapioca, arrowroot, and sago. Modified starches and pregelatinized starches may also be used in certain embodiments of the invention.

The type of fat or oil used in specific embodiments of the invention may comprise any edible fat, oil, or combination thereof suitable for baking. Non-limiting examples of fats suitable for use in specific embodiments of the invention include vegetable oils, tallow, lard, marine oils, and combinations thereof. According to specific embodiments, the fats may be fractionated, partially hydrogenated, and/or intensified. In another specific embodiment, the fat desirably comprises reduced, low-calorie, or indigestible fats, fat substitutes, or synthetic fats. In yet another specific embodiment, shortenings, fats, or mixtures of hard and soft fats may be used. In specific embodiments, shortenings (leavening fats) can be obtained primarily from triglycerides obtained from plant sources (e.g., cottonseed oil, soybean oil, peanut oil, flaxseed oil, sesame oil, palm oil, palm kernel oil, rapeseed oil, safflower oil, coconut oil, corn oil, sunflower oil and mixtures thereof). Synthetic or natural triglycerides of fatty acids with a chain length of from 8 to 24 carbon atoms can also be used in specific embodiments. Desirably, in accordance with specific embodiments of the present invention, the fat is present in the bakery product in an amount in the range of from about 2 to about 35 wt. % on a dry weight basis, more desirably from about 3 to about 29 wt. % on a dry weight basis.

Baked goods according to certain embodiments of the present invention also contain water in amounts sufficient to provide the desired consistency, which ensures proper shaping, machining, and cutting of the baked product before or after cooking. The total moisture content of a baked good product includes any water added directly to the baked good, as well as water contained in separately added ingredients (e.g., flour, which typically contains from about 12 to about 14% by weight of moisture). Desirably, in accordance with certain embodiments of the present invention, water is present in the baked good in an amount of up to about 25% by weight of the baked good.

Baked goods according to particular embodiments of the present invention may also contain a number of additional conventional ingredients, such as leavening agents, flavorings, colorings, milk, milk by-products, eggs, egg by-products, cocoa, vanilla or other flavorings, as well as inclusions such as nuts, raisins, cherries, apples, apricots, peaches, other fruits, zest, preservatives, coconuts, flavored chips such as chocolate chips, toffee chips, and caramel chips, and combinations thereof. In particular embodiments, baked goods may also contain emulsifiers such as lecithin and monoglycerides.

According to specific embodiments of the present invention, leavening agents may comprise chemical leavening agents or yeast leavening agents. Non-limiting examples of chemical leavening agents suitable for use in specific embodiments of the present invention include baking soda (e.g., sodium, potassium, or aluminum bicarbonate), baking acid (e.g., sodium aluminum phosphate, monocalcium phosphate, or dicalcium phosphate), and combinations thereof.

According to another specific embodiment of the present invention, the cocoa may comprise natural or "Dutch" chocolate, from which a significant portion of the cocoa fat or butter has been removed by solvent extraction, pressing, or other means. In this specific embodiment, it may be necessary to reduce the amount of fat in a baked good containing chocolate due to the additional fat present in cocoa butter. In specific embodiments, it may be necessary to add a greater amount of chocolate than cocoa to provide an equivalent amount of flavoring and coloring.

Baked goods also typically contain nutritive sweeteners, such as sucrose, high-fructose corn syrup, erythritol, molasses, honey, or brown sugar. In exemplary embodiments of baked goods presented herein, the nutritive sweetener is partially or completely replaced by an HSG extract or a composition comprising an HSG extract. Accordingly, in one embodiment, the baked product comprises an HSG extract or a composition comprising an HSG extract in combination with fat, water, and, optionally, flour. In a particular embodiment, the baked product may optionally contain other natural and/or synthetic high-potency sweeteners and/or bulk sweeteners.

Dairy products

In one embodiment, the consumable product of the present invention is a dairy product that contains an HSG extract. In another embodiment, the consumable product of the present invention is a dairy product that contains a composition containing an HSG extract. Dairy products and methods for producing dairy products suitable for use in the present invention are well known to those skilled in the art. Dairy products used herein include milk or food products derived from milk. Non-limiting examples of dairy products suitable for use in embodiments of the present invention include milk, cream, sour cream, crème fraîche, buttermilk, cultured buttermilk, milk powder, condensed milk, evaporated sterilized milk without sugar, butter, cheese, cottage cheese, cream cheese, yogurt, ice cream, frozen custard, frozen yogurt, gelato, fla, piima (Finnish kefir), sour milk, kaymak, kefir, viili, kumys, airag, milk ice cream, casein, ayran, lassi, khoa, or combinations thereof.

Milk is a fluid secreted by the mammary glands of female mammals to nourish their young. The ability of females to produce milk is one of the defining characteristics of mammals and provides the primary source of nutrition for newborns before they can digest more diverse foods. In specific embodiments of the present invention, dairy products are obtained from raw milk from cows, goats, sheep, horses, donkeys, camels, water buffalo, yaks, deer, elk, or humans.

In specific embodiments of this invention, processing a raw milk product typically involves the steps of pasteurization, cream separation, and homogenization. Although raw milk can be consumed without pasteurization, it is typically pasteurized to destroy harmful microorganisms such as bacteria, viruses, protozoa, molds, and yeast. Pasteurization typically involves heating the milk to a high temperature for a short period of time to significantly reduce the number of microorganisms, thereby reducing the risk of illness.

Cream separation traditionally follows pasteurization and involves separating the milk into a high-fat cream layer and a low-fat milk layer. The milk will separate into milk and cream layers after standing for twelve to twenty-four hours. The cream rises to the top of the milk layer and can be skimmed and used as a separate dairy product. Alternatively, centrifuges can be used to separate the cream from the milk. The remaining milk is classified by fat content, with non-limiting examples including whole, 2%, 1%, and skim milk.

After removing the desired amount of fat from milk by creaming, the milk is often homogenized. Homogenization prevents cream separation from the milk and typically involves pumping the milk at high pressures through narrow tubes to break up the fat globules in the milk. Pasteurization, creaming, and homogenization of milk are common but are not required for the production of consumable dairy products. Accordingly, suitable dairy products for use in embodiments of the present invention may undergo no processing steps, a single processing step, or a combination of the processing steps described herein. Suitable dairy products for use in embodiments of the present invention may also undergo processing steps in addition to or in addition to the processing steps described herein.

Specific embodiments of the present invention include dairy products obtained from milk through additional processing steps. As described above, cream can be skimmed from the top of the milk or separated from the milk using machine centrifuges. In a specific embodiment, the dairy product comprises sour cream, a fat-rich dairy product produced by fermenting cream using a bacterial culture. The bacteria produce lactic acid during fermentation, which smoothes and thickens the cream. In another specific embodiment, the dairy product comprises crème fraîche, a heavy cream slightly acidified by a bacterial culture, similar to sour cream. Crème fraîche is typically not as fatty or acidic as sour cream. In yet another specific embodiment, the dairy product comprises cultured buttermilk. Cultured buttermilk is produced by adding bacteria to milk. Fermentation occurs, in which the bacterial culture converts lactose into lactic acid, imparting a sour flavor to the cultured buttermilk. Although it's produced differently, cultured buttermilk is generally similar to traditional buttermilk, which is a byproduct of butter production.

According to other specific embodiments of the present invention, dairy products include milk powder, condensed milk, unsweetened condensed sterilized milk, or combinations thereof. Milk powder, condensed milk, and unsweetened condensed sterilized milk are typically obtained by removing water from milk. In a specific embodiment, the dairy product comprises milk powder containing low-moisture dry milk powder. In another specific embodiment, the dairy product comprises condensed milk. Condensed milk typically contains milk with a reduced water content and the addition of a sweetener, which provides a rich, sweet product with a long shelf life. In yet another specific embodiment, the dairy product comprises unsweetened condensed sterilized milk. Unsweetened condensed sterilized milk typically contains fresh, homogenized milk from which approximately 60% of the water has been removed, which has been cooled, fortified with additives such as vitamins and stabilizers, packaged, and finally sterilized. According to another specific embodiment of the present invention, the dairy product comprises a dry cream thickener and an HSG extract or a composition comprising an HSG extract.

In another specific embodiment, the dairy product disclosed herein comprises butter. Butter is typically made by churning fresh or fermented milk or cream. Butter typically contains butterfat surrounding small droplets containing primarily water and milk proteins. The churning process damages the membranes surrounding the microscopic globules of butterfat, allowing the milk fats to coalesce and separate from the other components of the cream. In yet another specific embodiment, the dairy product contains buttermilk, which is the acidic liquid remaining after producing butter from fully creamed milk through the churning process.

In another specific embodiment, the dairy product comprises cheese, a solid food product obtained by curdling milk using a combination of rennet or rennet substitutes and acidification. Rennet is a naturally occurring enzyme complex produced in the stomachs of mammals to digest milk. It is used in cheesemaking to curdle milk, causing it to separate into solids known as curds and liquids known as whey. Typically, rennet is obtained from the stomachs of young ruminants, such as calves; however, alternative sources of rennet include certain plants, microbial organisms, and genetically modified bacteria, fungi, or yeast. Additionally, milk can be coagulated by adding an acid, such as citric acid. Typically, a combination of rennet and/or acidification is used to curdle milk. After separating the milk into curds and whey, some cheeses are produced by simply pressing, salting, and packaging the curds. However, most cheeses require more processing. Many different methods can be used to produce the hundreds of available varieties of cheese. Processing methods include heating the cheese, cutting it into small cubes for drying, salting, stretching, cheddaring, washing, molding, aging, and ripening. Some cheeses, such as blue cheeses, have additional bacteria or molds injected into them before or during aging, which impart flavor and aroma to the finished product. Cottage cheese is a mild-flavored curd that is pressed but not pressed, leaving the whey behind. The curd is usually washed to remove acidity. Cream cheese is a soft, mild-flavored, high-fat white cheese made by adding cream to milk and then curdling to form a rich curd. Alternatively, cream cheese can be made from skim milk by adding cream to the curds. It should be understood that cheese as used in this document includes all solid food products obtained from curdled milk.

In another specific embodiment of the present invention, the dairy product comprises yogurt. Yogurt is typically produced by bacterial fermentation of milk. The fermentation of lactose produces lactic acid, which acts on the proteins in the milk to impart a gel-like texture and tartness to the yogurt. In particularly desirable embodiments, the yogurt can be sweetened with a sweetener and/or flavored. Non-limiting examples of flavorings include, but are not limited to, fruit (e.g., peach, strawberry, banana), vanilla, and chocolate. The yogurt used herein also includes varieties of yogurt with varying consistencies and viscosities, such as dahi, dadi, or dadia, labaneh, Bulgarian, kefir, and matsoni. In another specific embodiment, the dairy product comprises a yogurt-based beverage, also known as a drinking yogurt or yogurt smoothie. In particularly desirable embodiments, the yogurt-based beverage may contain sweeteners, flavorings, other ingredients, or combinations thereof.

Dairy products other than those described herein may be used in specific embodiments of the present invention. Such dairy products are well known to those skilled in the art, non-limiting examples of which include milk, milk and juice, coffee, tea, fla, piima (Finnish kefir), sour milk, kaymak, kefir, viili, kumys, airag, milk ice cream, casein, ayran, lassi, khoa, or combinations thereof.

According to specific embodiments of the present invention, the dairy compositions may also contain other additives. Non-limiting examples of suitable additives include sweeteners and flavorings, such as chocolate, strawberry, and banana. Specific embodiments of the dairy compositions presented herein may also contain additional nutritional supplements, such as vitamins (e.g., vitamin D) and minerals (e.g., calcium), to improve the nutritional composition of the milk.

In a particularly desirable embodiment, the dairy composition comprises an HSG extract or a composition comprising an HSG extract in combination with a dairy product. In a particular embodiment, the HSG extract is present in the dairy composition in an amount of from about 200 to about 20,000% by weight of the dairy composition.

The HSG extract or compositions containing the HSG extract are also suitable for use in processed agricultural products, animal products or seafood; processed meat products such as sausages and the like; autoclaved products, pickles, canned goods cooked in soy sauce, delicacies, side dishes; soups; snacks such as potato chips, cookies or the like; in the form of ground filler, leaves, stems, peduncles, homogenized leaves and animal feed.

Tabletop sweetener compositions

In one embodiment, the present invention is a tabletop sweetener composition comprising an HSG extract. The tabletop sweetener composition may further comprise at least one filler, additive, anti-caking agent, functional ingredient, or combination thereof.

Suitable "fillers" include, but are not limited to, maltodextrin (10 DE, 18 DE, or 5 DE), corn syrup solids (20 or 36 DE), sucrose, fructose, glucose, invert sugar, sorbitol, xylose, ribulose, mannose, xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomalt, maltose, tagatose, lactose, inulin, glycerin, propylene glycol, polyols, polydextrose, fructooligosaccharides, cellulose and cellulose derivatives, and the like, and mixtures thereof. Additionally, in accordance with other embodiments of the invention, granulated sugar (sucrose) or other caloric sweeteners such as crystalline fructose, other carbohydrates, or sugar alcohol may be used as a filler because they provide good content without adding significant calories.

As used herein, the terms "anti-caking agent" and "flowability agent" refer to any composition that promotes content uniformity and uniform dissolution. According to particular embodiments, non-limiting examples of anti-caking agents include cream of tartar, calcium silicate, silicon dioxide, microcrystalline cellulose (Avicel, FMC BioPolymer, Philadelphia, Pennsylvania), and tricalcium phosphate. In one embodiment, anti-caking agents are present in a tabletop sweetener composition in an amount of from about 0.001 to about 3% by weight of the tabletop sweetener composition.

Tabletop sweetener compositions can be formulated in any form known in the art. Non-limiting forms include, but are not limited to, powder form, granular form, packets, tablets, sachets, granules, cubes, solids, and liquids.

In one embodiment, the tabletop sweetener composition is a single-use packet (portion control) containing a dry mix. Dry mix formulations can typically contain powder or granules. Although the tabletop sweetener composition can be in a packet of any size, an illustrative, non-limiting example of typical portion-controlled tabletop sweetener packets is approximately 2.5 by 1.5 inches and contains approximately 1 gram of sweetener composition having a sweetness equivalent to 2 teaspoons of granulated sugar (~8 g). The amount of HSG extract in the dry mix of the tabletop sweetener can vary. In a particular embodiment, the dry mix of the tabletop sweetener composition can contain HSG extract in an amount of from about 1% (w/w) to about 10% (w/w) of the tabletop sweetener composition.

Solid tabletop sweeteners include cubes and tablets. A non-limiting example of conventional cubes is equivalent in size to a standard granulated sugar cube, which is approximately 2.2 x 2.2 x 2.2 ^cm³ and weighs approximately 8 g. In one embodiment, the solid tabletop sweetener is in the form of a tablet or any other form known to those skilled in the art.

The tabletop sweetener composition can also be embodied as a liquid in which the HSG extract is combined with a liquid carrier. Suitable non-limiting examples of carriers for liquid tabletop sweeteners include water, alcohol, polyol, glycerol base, or citric acid base dissolved in water, and mixtures thereof. The sweetness equivalent of the tabletop sweetener composition, for any of the forms described herein or known in the art, can be varied to achieve the desired sweetness profile. For example, the tabletop sweetener composition can have a sweetness comparable to that of an equivalent amount of standard sugar. In another embodiment, the tabletop sweetener composition can have a sweetness 100 times greater than that of an equivalent amount of sugar. In another embodiment, the tabletop sweetener composition may have a sweetness of up to 90 times, 80 times, 70 times, 60 times, 50 times, 40 times, 30 times, 20 times, 10 times, 9 times, 8 times, 7 times, 6 times, 5 times, 4 times, 3 times, and 2 times greater than that of an equivalent amount of sugar.

Beverages and beverage products

In one embodiment, the invention is a beverage containing an HSG extract. In another embodiment, the invention is a beverage or a beverage containing a composition containing an HSG extract.

As used herein, the term "beverage" refers to a ready-to-drink beverage, beverage concentrate, beverage syrup, or beverage powder. Suitable ready-to-drink beverages include carbonated and non-carbonated beverages. Carbonated beverages include, but are not limited to, enhanced carbonated beverages, cola, lemon-lime flavored beverage, orange-flavored carbonated beverage, grape-flavored carbonated beverage, strawberry-flavored carbonated beverage, pineapple-flavored carbonated beverage, ginger ale, soft drinks, and root beer. Non-carbonated beverages include, but are not limited to, fruit juice from concentrate, juice drinks, nectars, vegetable juice, vegetable juice from concentrate, sports drinks, energy drinks, enhanced water drinks, enhanced water drinks with vitamins, flavored water drinks (e.g., water with natural or synthetic flavors), coconut water, tea drinks (e.g., black tea, green tea, red tea, oolong tea), coffee, cocoa drink, drink containing milk components (e.g., milk drinks, coffee containing milk components, cafe au lait, milk tea, fruit milk drinks), drinks containing cereal extracts, shakes, and combinations thereof.

Beverage concentrates and beverage syrups are prepared with an initial volume of a liquid matrix (e.g., water) and the desired beverage ingredients. Finished beverages are then prepared by adding additional volumes of water. Powdered beverages are prepared by dry mixing all beverage ingredients in the absence of a liquid matrix. Highly concentrated beverages are then prepared by adding the full volume of water.

Beverages contain a liquid matrix, i.e., a base ingredient in which ingredients, including compositions of the present invention, are dissolved. In one embodiment, the beverage comprises beverage-grade water as the liquid matrix, such as, for example, deionized water, distilled water, reverse osmosis water, carbon-treated water, purified water, demineralized water, and combinations thereof. Additional suitable liquid matrices include, but are not limited to, phosphoric acid, phosphate buffer, citric acid, citrate buffer, and carbon-treated water.

In one embodiment, the consumable product of the present invention is a beverage that contains an HSG extract.

In another embodiment, the beverage comprises a composition comprising an HSG extract.

In another embodiment, the present invention is a beverage comprising an HSG extract.

In another embodiment, the present invention is a beverage that comprises a composition comprising an HSG extract.

The concentration of HSG extract in a beverage may be above or below its sweetness or recognition threshold.

In a particular embodiment, the concentration of the HSG extract in the beverage exceeds its sweetness or taste threshold concentration. In one embodiment, the concentration of the HSG extract is at least about 1%, at least about 5%, at least about 10%, at least about 15%, at least about 20%, at least about 25%, at least about 30%, at least about 35%, at least about 40%, at least about 45%, at least about 50%, or more above its sweetness or taste recognition threshold concentration.

In another specific embodiment, the concentration of the HSG extract in the beverage is at or near the sweetness or taste recognition threshold concentration of the HSG extract.

In another specific embodiment, the concentration of the HSG extract in the beverage is below the sweetness or taste recognition threshold concentration of the HSG extract. In one embodiment, the concentration of the HSG extract is at least about 1%, at least about 5%, at least about 10%, at least about 15%, at least about 20%, at least about 25%, at least about 30%, at least about 35%, at least about 40%, at least about 45%, at least about 50% or more below its sweetness or taste recognition threshold concentration.

In one embodiment, the present invention is a beverage or beverage product that comprises an HSG extract in an amount of from about 1 to about 10,000 ppm, such as from about 25 to about 800 ppm. In another embodiment, the HSG extract is present in the beverage in an amount of from about 100 ppm to about 600 ppm. In other embodiments, the HSG extract is present in the beverage in an amount of from about 100 to about 200 ppm, from about 100 ppm to about 300 ppm, from about 100 ppm to about 400 ppm, or from about 100 ppm to about 500 ppm. In another embodiment, the HSG extract is present in the beverage or beverage product in an amount of from about 300 to about 700 ppm, such as from about 400 ppm to about 600 ppm. In a particular embodiment, the HSG extract is present in the beverage in an amount of about 500 ppm.

The beverage may further contain at least one additional sweetener. Any of the sweeteners detailed herein may be used, including natural, non-natural, or synthetic sweeteners. They may be added to the beverage either before, simultaneously with, or after the HSG extract.

In one embodiment, the beverage comprises a carbohydrate sweetener in a concentration of about 100 to about 140,000 ppm. Synthetic sweeteners may be present in the beverage in a concentration of about 0.3 ppm to about 3,500 ppm. Natural high-potency sweeteners may be present in the beverage in a concentration of about 0.1 ppm to about 3,000 ppm.

In addition, the beverage may contain additives including, but not limited to, 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 salts of organic acids and salts of organic bases, inorganic salts, bitter compounds, caffeine, flavorings and flavoring ingredients, astringents, proteins or protein hydrolysates, surfactants, emulsifiers, weighting agents, juice, dairy products, cereals and other plant extracts, flavonoids, alcohols, polymers, and combinations thereof. Any suitable additive described herein may be used.

In one embodiment, the polyol may be present in the beverage at a concentration of from about 100 ppm to about 250,000 ppm, such as, for example, from about 5,000 ppm to about 40,000 ppm.

In another embodiment, the amino acid may be present in the beverage at a concentration of from about 10 ppm to about 50,000 ppm, such as from about 1,000 ppm to about 10,000 ppm, from about 2,500 ppm to about 5,000 ppm, or from about 250 ppm to about 7,500 ppm.

In another embodiment, the nucleotide may be present in the beverage at a concentration of from about 5 ppm to about 1000 ppm.

In another embodiment, the organic acid additive may be present in the beverage at a concentration of from about 10 ppm to about 5000 ppm.

In another embodiment, the inorganic acid additive may be present in the beverage at a concentration of from about 25 ppm to about 25,000 ppm.

In another embodiment, the bitter compound may be present in the beverage at a concentration of from about 25 ppm to about 25,000 ppm.

In another embodiment, the flavoring agent may be present in the beverage at a concentration of from about 0.1 ppm to about 4000 ppm.

In another embodiment, the polymer may be present in the beverage at a concentration of from about 30 ppm to about 2000 ppm.

In another embodiment, the protein hydrolysate may be present in the beverage at a concentration of from about 200 ppm to about 50,000 ppm.

In another embodiment, the surfactant may be present in the beverage at a concentration of from about 30 ppm to about 2000 ppm.

In another embodiment, the flavanoid additive may be present in the beverage at a concentration of from about 0.1 ppm to about 1000 ppm.

In another embodiment, the alcohol additive may be present in the beverage at a concentration of from about 625 ppm to about 10,000 ppm.

In another embodiment, the astringent may be present in the beverage at a concentration of from about 10 ppm to about 5000 ppm.

The beverage may additionally contain one or more functional ingredients, as detailed above. Functional ingredients include, but are not limited to, vitamins, minerals, antioxidants, preservatives, glucosamine, polyphenols, and combinations thereof. Any suitable functional ingredient described herein may be used.

It is believed that the pH of the consumed product, such as a beverage, does not significantly or adversely affect the taste of the sweetener. A non-limiting example of a beverage pH range may be from about 1.8 to about 10. Another example includes a pH range from about 2 to about 5. In a particular embodiment, the beverage pH may range from about 2.5 to about 4.2. One skilled in the art will appreciate that the pH of a beverage may vary depending on the type of beverage. For example, milk-based beverages may have a pH greater than 4.2.

The titratable acidity of a beverage containing an HSG extract may be, for example, from about 0.01 to about 1.0 wt.% of the beverage.

In one embodiment, the carbonated beverage has an acidity of from about 0.01 to about 1.0 wt.% of the beverage, such as, for example, from about 0.05% to about 0.25 wt.% of the beverage.

The carbonation of a carbonated beverage is from 0 to about 2% (w/w) carbon dioxide or its equivalent, for example from about 0.1 to about 1.0% (w/w).

The temperature of the beverage may be, for example, from about 4 °C to about 100 °C, for example, from about 4 °C to about 25 °C.

The drink can be a high-calorie drink, containing up to 120 calories per 8 ounces.

The drink can be a medium-calorie drink, which has up to 60 calories per 8 ounces.

The drink can be a low-calorie drink that has up to 40 calories per 8 ounces.

The drink can be low-calorie, having up to 5 calories per 8 ounces.

Methods of application

The compounds and compositions of the present invention can be used to impart sweetness or to improve the taste or sweetness of consumable products or other compositions.

In another aspect, the present invention is a method of preparing a consumable product comprising (i) providing a consumable matrix and (ii) adding an HSG extract to the consumable matrix to provide the consumable product.

In a particular embodiment, the present invention is a method of preparing a beverage comprising (i) providing a liquid or beverage matrix and (ii) adding an HSG extract to the consumable matrix to provide the beverage.

In another aspect, the present invention is a method of preparing a sweetened consumable product comprising (i) providing a sweetened consumable product and (ii) adding an HSG extract to the sweetened consumable product to provide a sweetened consumable product.

In a particular embodiment, the present invention is a method of preparing a sweetened beverage comprising (i) providing a sweetened beverage and (ii) adding an HSG extract to the sweetened beverage to provide the sweetened beverage.

In the above methods, the HSG extract may be provided as such or as a composition. When the HSG extract is provided as a composition, the amount of the composition is effective to provide a concentration of the HSG extract that is above or below its threshold flavor concentration or sweetness concentration when the composition is added to a consumable product (e.g., a beverage). When the HSG extract is not provided as a composition, it may be added to the consumable product at a concentration that is above, equal to, or below its threshold flavor concentration or sweetness concentration.

In one embodiment, the present invention is a method for increasing the sweetness of a consumable product, comprising (i) providing a consumable product containing one or more sweet ingredients, and (ii) adding an HSG extract (1) to the consumable product to provide a consumable product with increased sweetness, wherein the HSG extract is added to the consumable product at a concentration equal to or below its sweetness recognition threshold concentration. In a particular embodiment, the HSG extract is added to the consumable product at a concentration below its sweetness recognition threshold concentration.

In another embodiment, the present invention is a method for increasing the sweetness of a consumable product, comprising (i) providing a consumable product containing one or more sweet ingredients, and (ii) adding a composition containing an HSG extract to the consumable product to provide a consumable product with increased sweetness, wherein the HSG extract is present in the composition in an amount effective to provide a concentration of the HSG extract equal to or below its sweetness recognition threshold concentration when the composition is added to the consumable product. In a particular embodiment, the HSG extract is present in the composition in an amount effective to provide a concentration of the HSG extract below its sweetness recognition threshold concentration.

In a particular embodiment, the present invention is a method for enhancing the sweetness of a beverage, comprising (i) providing a beverage containing at least one sweet ingredient, and (ii) adding an HSG extract to the beverage to provide a beverage with increased sweetness, wherein the HSG extract is added to the beverage in an amount effective to provide a concentration equal to or below its sweetness recognition threshold concentration. In a particular embodiment, the HSG extract is added to a consumable product in an amount effective to provide a concentration below its sweetness recognition threshold concentration.

In another specific embodiment, the present invention is a method for enhancing the sweetness of a beverage, comprising (i) providing a beverage containing one or more sweet ingredients, and (ii) adding a composition containing an HSG extract to a consumable product to provide a beverage with enhanced sweetness, wherein the HSG extract is present in the composition in an amount effective to provide a concentration of the HSG extract equal to or below its sweetness recognition threshold concentration when the composition is added to the beverage. In a specific embodiment, the HSG extract is present in the composition in an amount effective to provide a concentration of the HSG extract below its sweetness recognition threshold concentration when the composition is added to the beverage.

In another embodiment, the present invention is a method for improving the taste of a consumable product, comprising (i) providing a consumable product containing at least one flavor ingredient, and (ii) adding an HSG extract to the consumable product to provide a consumable product with an improved taste, wherein the HSG extract is added to the consumable product at a concentration equal to or below its taste recognition threshold concentration. In a particular embodiment, the HSG extract is added to the consumable product at a concentration below its taste recognition threshold concentration.

In another embodiment, the present invention is a method for improving the taste of a consumable product, comprising (i) providing a consumable product containing at least one flavor ingredient, and (ii) adding an HSG extract composition to the consumable product to provide a consumable product with an improved taste, wherein the HSG extract is present in the composition in an amount effective to provide a concentration of the HSG extract equal to or below its taste recognition threshold concentration when the composition is added to the consumable product. In a particular embodiment, the HSG extract is present in the composition in an amount effective to provide a concentration of the HSG extract below its taste recognition threshold concentration when the composition is added to the consumable product.

In a specific embodiment, the present invention is a method for improving the taste of a beverage, comprising (i) providing a beverage containing at least one flavor ingredient and (ii) adding an HSG extract to the beverage to provide a beverage with an improved taste, wherein the HSG extract is added to the beverage at a concentration equal to or below its taste recognition threshold concentration. In a specific embodiment, the HSG extract is added to the consumable product at a concentration below its taste recognition threshold concentration.

In a particular embodiment, the present invention is a method for improving the taste of a beverage, comprising (i) providing a beverage containing at least one flavor ingredient, and (ii) adding a composition containing an HSG extract to the beverage to provide a beverage with an improved taste, wherein the HSG extract is present in the composition in an amount effective to provide a concentration of the HSG extract equal to or below its taste recognition threshold concentration when the composition is added to the beverage. In a particular embodiment, the HSG extract is present in the composition in an amount effective to provide a concentration of the HSG extract below its taste recognition threshold concentration when the composition is added to a consumable product.

The present invention also includes methods for producing sweetened compositions (e.g., sweetened consumable products) and compositions with improved taste (e.g., consumable products with improved taste) by adding the HSG extract or compositions containing the HSG extract to such compositions/consumable products.

The following examples illustrate preferred embodiments of the invention. It is understood that the invention is not limited to the materials, proportions, conditions, and methods set forth in the examples, which are illustrative only.

EXAMPLE 1

Obtaining stevia extracts

Extraction of dried Stevia rebaudiana leaves was performed according to the method described in US13/122,232 (Morita et al.).

100 g of dried leaves obtained from Stevia rebaudiana cultivars were extracted several times with 20 times the amount of water by weight until sweetness could be detected. The extract was passed through a column packed with 300 ml of macroporous adsorbent resin (Diaion HP-20), with the steviol glycosides of the aqueous extract being adsorbed onto the resin, and most other impurities passing through the column without adsorption onto the resin. The resin was washed sufficiently with water to remove impurities, and the adsorbed steviol glycosides were eluted with 900 ml of methanol. The eluate was passed through a column packed with 200 ml of ion-exchange resin (Diaion WA-30); 10 g of activated carbon were added to the eluate and mixed. The mixture was filtered, the filtrate was concentrated and the residue was dried to yield a stevia extract containing all the steviol glycosides originally present in the dried leaves of the corresponding Stevia rebaudiana cultivar.

The obtained crude aqueous extracts were used in various applications without further purification, crystallization, separation, or isolation of individual steviol glycosides.

EXAMPLE 2

HPLC analysis

Any HPLC method or combination of HPLC methods capable of separating each steviol glycoside described in this document can be used. The HPLC analytical procedures described in Morita et al., 2011 and Ohta et al., 2010 failed to adequately separate glycosides such as RebE, RebM, and RebD. Therefore, an HPLC method was developed for the reliable detection and quantification of the steviol glycosides RebE, RebD, RebM, RebN, RebO, RebA, Stev, RebF, RebC, DulA, Rub, RebB, and Sbio.

Each sample was analyzed using two HPLC methods.

Method 1 was used to analyze RebE, RebD, RebM, RebN, and RebO, while Method 2 was used to analyze RebA, Stev, RebF, RebC, DulA, Rub, RebB, and Sbio. Standards for RebE, RebD, RebM, RebN, RebO, and other steviol glycosides were purchased from ChromaDex Inc. (USA). An Agilent 1200 HPLC system equipped with a binary pump, autosampler, and DAD detector interfaced with Chemstation B software was used. Alternatively, any other equivalent HPLC system can be used.

Method 1 Instrument Parameters

Column: Agilent Poroshell 120 SB-C18 2.7 µm, 4.6 x 150 mm

Column temperature: 40°C

Mobile phase:

Solvent A 10 mM sodium dihydrogen phosphate pH 2.6: acetonitrile, 75%:25% (v/v)

Solvent B water:acetonitrile, 50%:50% (v/v)

% Vol/Vol Gradient Program:

Time (min) A (%) B (%) 0.0 100 0 14.0 100 0 14.5 0 100 25.0 0 100

Mobile phase flow rate: 0.5 ml/min

Injection volume: 5 µl

Detection: UV at 210 nm

Analysis time: 25 min

Break time: 10 min

Autosampler temperature: Room temperature

Method 2 Instrument Parameters

Column: Agilent Poroshell 120 SB-C18 2.7 µm, 4.6 x 150 mm

Column temperature: 40°C

Mobile phase: Isocratic 10 mM sodium dihydrogen phosphate pH 2.6: acetonitrile, 68%:32% (v/v)

Mobile phase flow rate: 1.0 ml/min

Injection volume: 5 µl

Detection: UV at 210 nm

Analysis time: 20 min

Autosampler temperature: Room temperature

Table 1 shows the concentrations of steviol glycosides (% w/w, dry matter basis) in different extracts and leaves. Cultivars 805082 (high RebA content) and 803066 (high stevioside content) were used as controls. It can be seen that in the extracts obtained from conventional Stevia rebaudiana cultivars, the highest concentration of RebE, RebM, RebD, RebN and RebO was 0.9%, 1.33%, 2.10%, 1.4% and 0.6%, respectively. Meanwhile, in the extracts obtained from Stevia rebaudiana cultivars of the present invention, the concentration of RebE, RebM, RebD, RebN and RebO can reach 17.49%, 7.64%, 23.04%, 4.87% and 5.85%, respectively.

Table 1

Concentrations (% w/w, dry matter basis) of steviol glycosides in leaves and crude aqueous leaf extracts of common cultivars Stevia rebaudiana (Morita et al. 2011, Ohta et al., 2010) and varieties according to this invention

Variety Stevia rebaudiana Sbio Rub DulA RebB Stev RebC RebF RebA RebE RebM RebD RebN RebO TSG Morita A variety 0.77 1.52 0.92 0.69 40.71 9.95 1.90 40.19 0.09* 0.75** -** 0.23 0.05 97.77 Morita B variety 0.40 0.48 0.52 But 26.21 9.18 1.63 54.94 0.26* 0.88** -** 0.27 0.09 94.85 Morita C variety But*** 0.57 0.15 2.10 7.12 7.69 1.63 76.43 0.07 1.33** -** 0.54 0.30 97.93 Morita ST variety 4.87 1.62 2.30 0.75 55.92 6:30 1.28 21.82 0.50* 0.38** -** 0.06 But 95.81 Ohta et al ., Morita leaf extract 1.00 0.80 0.30 2.50 9.20 7.50 1.90 61.60 0.30 1.00 2.10 1.40 0.60 90.20 Ohta et al ., Bertoni leaf extract 5.00 But 2.60 2.00 49.80 6.80 1.40 21.50 0.90 But 0.40 0.10 But 90.50 Extract 814011 But But But But 3.73 4.52 1.52 61.55 But 7.64 8.92 1.68 5.85 95.41 Extract 807086 But But But But 6.20 4.33 1.81 49.29 0.85 7.44 16.58 3.58 5.78 95.86 Extract 817096 But But But But 22.86 3.58 0.97 16.10 17.49 3.87 23.04 4.87 3.25 96.03 Extract 805082 0.13 0.10 0.14 0.55 4.78 5.60 1.14 80.25 0.08 0.48 1.27 0.04 0.54 95.10 Extract 803066 0.55 0.16 7.71 But 84.36 0.24 0.19 2.24 But 0.07 0.08 But But 95.60 Dry leaves 814011 But But But But 0.46 0.55 0.18 7.41 But 0.93 1.06 0.20 0.70 11.49 Dry leaves 807086 But But But But 0.44 0.32 0.13 3.55 0.06 0.53 1.20 0.26 0.41 6.90 Dry leaves 817096 But But But But 2.31 0.35 0.10 1.61 1.75 0.38 2.32 0.48 0.32 9.62 Dry leaves 805082 0.02 0.02 0.02 0.07 0.65 0.76 0.15 10.78 0.01 0.07 0.18 0.05 0.07 12.85 Dry leaves 803066 0.07 0.02 0.93 But 10.03 0.03 0.02 0.26 But 0.01 0.01 But But 11.38

* In Morita et al., 2011, cultivar A has the RebE peak designated as "III+Rebau E"; in cultivars B and ST, RebE peaks are designated as "Rebau E+III+IV"

** in Morita et al., 2011 grades A, B, C and ST RebM peaks are designated as "Rebaud D+VIII"

*** n/a - Not detected (concentration below detection limit)

Table 2 shows the relative concentrations of steviol glycosides (%) in various extracts and leaves. It can be seen that in the extracts obtained from common Stevia rebaudiana varieties, the highest relative concentration of RebE, RebM, RebD, RebN, and RebO was 0.99%, 1.36%, 2.33%, 1.55%, and 0.67%, respectively. Meanwhile, in the extracts obtained from Stevia rebaudiana varieties according to the present invention, the relative concentration of RebE, RebM, RebD, RebN, and RebO can reach 18.21%, 8.01%, 23.99%, 5.07%, and 6.13%, respectively.

Table 2

Relative concentration (%) of steviol glycosides in leaves and crude aqueous extracts of leaves of common cultivars Stevia rebaudiana (Morita et al. 2011, Ohta et al., 2010) and

varieties according to this invention

Variety Stevia rebaudiana Sbio Rub DulA RebB Stev RebC RebF RebA RebE RebM RebD RebN RebO Grade A Extract 0.79 1.56 0.94 0.71 41.64 10.18 1.94 41.11 0.09* 0.76** -** 0.23 0.05 Grade B extract 0.42 0.50 0.55 But 27.63 9.68 1.72 57.92 0.27* 0.93** -** 0.28 0.09 Grade C Extract But 0.58 0.15 2.14 7.27 7.85 1.66 78.05 0.07 1.36** -** 0.55 0.31 ST Grade Extract 5.08 1.69 2.40 0.78 58.37 6.58 1.34 22.78 0.52* 0.40** -** 0.06 But Ohta et al ., Morita leaf extract 1.11 0.89 0.33 2.77 10.20 8.31 2.11 68.29 0.33 1.11 2.33 1.55 0.67 Ohta et al ., Bertoni leaf extract 5.52 But 2.87 2.21 55.03 7.51 1.55 23.76 0.99 But 0.44 0.11 But Extract 814011 But But But But 3.91 4.74 1.59 64.51 But 8.01 9.35 1.76 6.13 Extract 807086 But But But But 6.47 4.52 1.89 51.42 0.89 7.76 17:30 3.73 6.03 Extract 817096 But But But But 23.81 3.73 1.01 16.77 18.21 4.03 23.99 5.07 3.38 Extract 805082 0.14 0.11 0.15 0.58 5.03 5.89 1.20 84.39 0.08 0.50 1.34 0.04 0.57 Extract 803066 0.58 0.17 8.06 But 88.24 0.25 0.20 2.34 But 0.07 0.08 But But Dry leaves 814011 But But But But 4.00 4.79 1.57 64.49 But 8.09 9.23 1.74 6.09 Dry leaves 807086 But But But But 6.38 4.64 1.88 51.45 0.87 7.68 17.39 3.77 5.94 Dry leaves 817096 But But But But 24.01 3.64 1.04 16.74 18.19 3.95 24.12 4.99 3.33 Dry leaves 805082 0.16 0.16 0.16 0.54 5.06 5.91 1.17 83.89 0.08 0.54 1.40 0.39 0.54 Dry leaves 803066 0.62 0.18 8.17 But 88.14 0.26 0.18 2.28 But 0.09 0.09 But But

* In Morita et al., 2011, cultivar A has the RebE peak designated as "III+Rebau E"; in cultivars B and ST, RebE peaks are designated as "Rebau E+III+IV"

** in Morita et al., 2011 grades A, B, C and ST RebM peaks are designated as "Rebaud D+VIII"

*** n/a - Not detected (concentration below detection limit)

EXAMPLE 3

Low-calorie orange juice drink

Orange concentrate (35%), citric acid (0.35%), ascorbic acid (0.05%), red orange coloring (0.01%), orange flavoring (0.20%), rebaudioside A (0.003%) and various steviol glycoside compositions (0.03%) were mixed and completely dissolved in water (up to 100%) and pasteurized. HSG extracts and constant extracts were used as steviol glycoside compositions. HSG extracts were represented by crude aqueous extracts of Stevia rebaudiana 814011, 807086, 817096, while regular extracts were represented by crude aqueous extracts of Stevia rebaudiana 805082, 803066, obtained according to Example 1.

Sensory evaluations of the samples are presented in Table 3. The data demonstrate that the best results can be achieved using HSG extracts. In particular, beverages prepared using HSG extracts demonstrated a smooth and full flavor profile and mouthfeel.

Table 3

Evaluation of orange juice drink samples

Extraction sample Comments Taste Aftertaste Mouthfeel 814011 High quality sweetness,
pleasant taste, similar to
sucrose, soft and
balanced taste Clean, no bitterness and
aftertaste Whole 807086 High quality sweetness,
pleasant taste, similar to
sucrose, soft and
balanced taste Clean, no bitterness and
aftertaste Whole 817096 High quality sweetness,
pleasant taste, similar to
sucrose, soft and
balanced taste Clean, almost without bitterness, no aftertaste Whole 805082 Sweet, licorice notes Moderate bitterness and aftertaste Inadmissible 803066 Sweet, licorice notes Significant bitterness and aftertaste Inadmissible

The same method can be used to prepare juices and juice drinks from other fruits, such as apples, lemons, apricots, cherries, pineapples, mangoes, etc.

EXAMPLE 4

Low-calorie carbonated drink

A carbonated drink was prepared according to the formula below.

Ingredients Quantity, % Sucrose 5.5 Cola flavoring 0.340 orthophosphoric acid 0.100 Sodium citrate 0.310 Sodium benzoate 0.018 Citric acid 0.018 Composition of steviol glycosides 0.053 Carbonated water up to 100

HSG extracts and constant extracts were used as steviol glycoside compositions. HSG extracts were represented by crude aqueous extracts of Stevia rebaudiana 814011, 807086, and 817096, while the regular extracts were represented by crude aqueous extracts of Stevia rebaudiana 805082 and 803066, obtained according to Example 1.

Twenty participants assessed the sensory properties. The results are presented in Table 4.

Table 4

Evaluation of low-calorie carbonated beverages

A trait of taste Number of participants who identified the trait 814011 807086 817096 805082 803066 Bitter taste 0 0 0 15 17 Astringent taste 0 1 0 14 16 Aftertaste 2 2 3 14 18 Comments Sweet taste quality Clean (20 out of 20) Clean (20 out of 20) Clean (20 out of 20) Clean (2 of 20) Clean (0 out of 20) Overall rating Satisfactory (20 out of 20) Satisfactory (20 out of 20) Satisfactory (20 out of 20) Satisfactory (2 out of 20) Satisfactory (0 out of 20)

The above results demonstrate that the drink obtained using HSG extracts has better organoleptic characteristics.

EXAMPLE 5

Diet cookies

Flour (50.0%), margarine (30.0%), fructose (10.0%), maltitol (8.0%), whole milk (1.0%), salt (0.2%), baking powder (0.15%), vanillin (0.1%), and various steviol glycoside compositions (0.03%) were thoroughly mixed in a dough mixer. The resulting dough was shaped and baked in an oven at 200°C for 15 minutes. HSG extracts and constant extracts were used as steviol glycoside compositions. The HSG extracts were represented by crude aqueous extracts of Stevia rebaudiana 814011, 807086, 817096, while the regular extracts were represented by crude aqueous extracts of Stevia rebaudiana 805082, 803066, obtained according to Example 1.

Twenty participants assessed the sensory properties. The best results were obtained in samples prepared with HSG extracts. Participants noted a soft and full flavor profile and mouthfeel in cookies prepared with HSG extracts.

EXAMPLE 6

Yogurt

Various compositions of steviol glycosides (0.03%) and sucrose (4%) were dissolved in low-fat milk. HSG extracts and constant extracts were used as steviol glycoside compositions. HSG extracts were represented by crude aqueous extracts of Stevia rebaudiana 814011, 807086, 817096, while the regular extracts were represented by crude aqueous extracts of Stevia rebaudiana 805082, 803066, obtained according to example 1. After pasteurization at 82°C for 20 minutes, the milk was cooled to 37°C. Starter culture (3%) was added and the mixture was incubated at 37°C for 6 hours, then at 5°C for 12 hours.

Twenty participants assessed the sensory properties. The best results were obtained in samples prepared with HSG extracts. Participants noted a soft and full flavor profile and mouthfeel in the sample prepared with HSG extracts.

EXAMPLE 7

HPLC analysis

Steviol glycosides were analyzed in new Stevia rebaudiana cultivars using the HPLC protocol described in Example 2.

Table 5 shows the concentrations of steviol glycosides (% w/w, dry matter basis). It can be seen that the Stevia rebaudiana varieties according to this invention have the highest concentrations of RebE, RebD, RebN, and RebO: 5.70%, 3.74%, 1.30%, and 3.75%, respectively.

Table 5

Concentrations (% w/w, dry matter basis) of steviol glycosides in dry leaves of Stevia rebaudiana varieties according to the invention

Variety Sbio Rub DulA RebB Stev RebC RebF RebA RebE RebD RebN RebO TSG 15112039 0.13 But* 0.12 0.01 2.49 0.01 0.01 0.02 5.70 0.05 0.01 0.04 8.59 15110021 0.09 0.01 0.11 0.02 2.26 0.02 0.02 0.02 5.68 But 0.01 0.05 8.29 15113007 0.08 0.01 0.14 0.02 3.01 0.11 0.04 0.36 5.62 0.03 But 0.01 9.53 15110041 0.09 0.01 0.10 0.02 2.05 0.01 0.03 0.02 5.29 But But 0.01 7.74 15109025 0.10 0.01 0.14 0.01 2.73 0.01 0.02 0.01 5.27 0.05 0.03 0.02 8.41 15310003 0.01 But But 0.02 0.49 0.24 0.06 2.21 0.7 3.74 0.49 0.73 9.10 15323079 0.02 0.01 0.01 0.01 1.17 0.29 0.08 2.26 1.22 3.65 0.66 0.71 10.23 15306068 0.02 But 0.01 0.03 1.29 0.42 0.08 1.45 1.36 3.38 1.06 0.64 10.27 15307042 0.02 0.01 But 0.02 1.19 0.35 0.06 1.89 0.97 3.35 1.13 0.17 9.42 15133039 0.08 0.01 0.02 0.08 1.67 0.50 0.08 2.59 0.9 3.27 0.82 0.06 10.28 15131056 0.02 0.16 But 0.03 0.84 0.66 0.06 2.15 0.45 3.13 1.30 0.01 8.81 15306001 0.02 But 0.01 0.04 0.92 0.41 0.08 2.13 0.48 3.16 1.22 0.21 9:00 15308079 0.05 But 0.01 0.08 0.88 0.45 0.09 3.01 0.29 2.49 1.21 0.01 8.95 15138069 0.06 But 0.01 0.05 1.37 0.56 0.10 2.38 0.76 3.53 1.20 0.04 10.37 15305005 0.04 But 0.01 0.06 1.09 0.53 0.09 3.06 0.67 3.02 1.19 0.01 10.01 15306058 0.03 0.01 0.02 0.03 1.34 0.37 0.05 1.09 0.75 0.45 0.09 3.75 7.98 15264086 0.04 But 0.01 0.04 1.24 0.40 0.04 1.84 0.45 0.43 0.18 2.44 7.35 15316069 0.03 But 0.01 0.04 1.39 0.33 0.06 2.04 1.06 2.89 0.58 1.26 9.94 15311020 But But But 0.05 0.26 0.37 0.09 4.40 0.09 1.23 0.27 1.19 8.48 15268003 But But But 0.12 0.20 0.34 0.10 5.64 0.70 1.06 0.30 1.11 10:45

* n/a - Not detected (concentration below detection limit)

Table 6 shows the relative concentrations of steviol glycosides (%) in various leaves. It can be seen that in the Stevia rebaudiana varieties according to this invention, the relative concentrations of RebE, RebD, RebN, and RebO can reach 68.52%, 41.10%, 14.75%, and 46.99%, respectively.

Table 6

Relative concentration (%) of steviol glycosides in dry leaves of Stevia rebaudiana varieties according to the invention

Variety Sbio Rub DulA RebB Stev RebC RebF RebA RebE RebD RebN RebO 15112039 1.51 But* 1.40 0.12 28.99 0.12 0.12 0.23 66.36 0.58 0.12 0.47 15110021 1.09 0.12 1.33 0.24 27.26 0.24 0.24 0.24 68.52 But 0.12 0.60 15113007 0.84 0.10 1.47 0.21 31.58 1.15 0.42 3.78 58.97 0.31 But 0.10 15110041 1.16 013 1.29 0.26 26.49 0.13 0.39 0.26 68.35 But But 0.13 15109025 1.19 0.12 1.66 0.12 32.46 0.12 0.24 0.12 62.66 0.59 0.36 0.24 15310003 0.11 But But 0.22 5.38 2.64 0.66 24.29 7.69 41.10 5.38 8.02 15323079 0.20 0.10 0.10 0.10 11.44 2.83 0.78 22.09 11.93 35.68 6.45 6.94 15306068 0.19 But 0.10 0.29 12.56 4.09 0.78 14.12 13.24 32.91 10.32 6.23 15307042 0.21 0.11 But 0.21 12.63 3.72 0.64 20.06 10:30 35.56 12:00 1.80 15133039 0.78 0.10 0.19 0.78 16.25 4.86 0.78 25.19 8.75 31.81 7.98 0.58 15131056 0.23 1.82 But 0.34 9.53 7.49 0.68 24.40 5.11 35.53 14.75 0.11 15306001 0.22 But 0.11 0.44 10.22 4.56 0.89 23.67 5.33 35.11 13.56 2.33 15308079 0.56 But 0.11 0.89 9.83 5.03 1.01 33.63 3.24 27.82 13.52 0.11 15138069 0.58 But 0.10 0.48 13.21 5.40 0.96 22.95 7.33 34.04 11.57 0.39 15305005 0.40 But 0.10 0.60 10.89 5.29 0.90 30.57 6.69 30.17 11.89 0.10 15306058 0.38 0.13 0.25 0.38 16.79 4.64 0.63 13.66 9.40 5.64 1.13 46.99 15264086 0.54 But 0.14 0.54 16.87 5.44 0.54 25.03 6.12 5.85 2.45 33.20 15316069 0.30 But 0.10 0.40 13.98 3.32 0.60 20.52 10.66 29.07 5.85 12.68 15311020 But But But 0.59 3.07 4.36 1.06 51.89 1.06 14.50 3.18 14.03 15268003 But But But 1.15 1.91 3.25 0.96 53.97 6.70 10.14 2.87 10.62

* n/a - Not detected (concentration below detection limit)

It should be understood that the above descriptions and specific embodiments are merely illustrative of the best mode of the invention and its principles and that modifications and additions can easily be made by those skilled in the art without departing from the spirit and scope of the invention, which is understood to be limited only by the scope of the appended claims.

Claims (6)

1. A crude aqueous extract of the Stevia Rebaudiana cultivar containing rebaudioside D, rebaudioside E, rebaudioside N and rebaudioside O, having a total steviol glycoside content defined as the sum of the concentrations of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, rebaudioside N, rebaudioside O, stevioside, steviolbioside, dulcoside A and rubusoside, w/w. on a dry weight basis, where the relative concentration of rebaudioside O to the total content of steviol glycosides exceeds 0.8% and where the sum of the relative concentrations of rebaudioside D, rebaudioside E and rebaudioside N to the total content of steviol glycosides is greater than 5.0%, and the relative concentration is calculated as follows: relative concentration of steviol glycosides = [concentration of steviol glycosides (% w/w based on dry weight) / total content of steviol glycosides (% w/w based on dry weight)] × 100, wherein the crude aqueous extract of the Stevia Rebaudiana cultivar is an extract of the Stevia rebaudiana plant that has not been subjected to methods used to purify, isolate, or further concentrate a particular steviol glycoside or group of steviol glycosides from the extract. 2. The crude aqueous extract of claim 1, wherein the relative concentration of rebaudioside D is at least 2.4%. 3. The crude aqueous extract of claim 1, wherein the relative concentration of rebaudioside E is at least 1.0%. 4. The crude aqueous extract of claim 1, wherein the relative concentration of rebaudioside N is at least 1.6%.