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CN102026557A - Natural and/or synthetic high-potency sweetener compositions with improved temporal profile and/or flavor profile, methods for their formulation, and uses - Google Patents

Natural and/or synthetic high-potency sweetener compositions with improved temporal profile and/or flavor profile, methods for their formulation, and uses Download PDF

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Publication number
CN102026557A
CN102026557A CN2009801169828A CN200980116982A CN102026557A CN 102026557 A CN102026557 A CN 102026557A CN 2009801169828 A CN2009801169828 A CN 2009801169828A CN 200980116982 A CN200980116982 A CN 200980116982A CN 102026557 A CN102026557 A CN 102026557A
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carbohydrate
polyalcohol
composition
sweetener
acid
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Chinese (zh)
Inventor
格兰特·E·杜波依斯
威廉·R·特林
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Coca Cola Co
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Coca Cola Co
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
    • A23L27/32—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives containing dipeptides or derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/36—Terpene glycosides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/84—Flavour masking or reducing agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Inorganic Chemistry (AREA)
  • Mycology (AREA)
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Abstract

The present invention relates generally to improving the taste of synthetic and/or natural high-potency sweeteners and compositions sweetened therewith. In particular, the present invention relates to compositions that can improve the tastes of synthetic sweeteners and/or natural high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the compositions and methods provide at least one natural and/or high-potency sweetener in combination with at least one salt, at least one salty taste inhibitor, and optionally at least one sweet taste improving composition.

Description

Have the time response of improvement and/or natural and/or synthesizing efficient sweetener composition and the compound method and the purposes of flavor characteristics
Technical field
The present invention briefly relates to the taste that improves synthetic and/or efficiency natural sweetener and increases sweet composition by described sweetener.Particularly, the present invention relates to use salt to improve synthetic and/or efficiency natural sweetener and increase the time response of sweet composition and the method that reduces gained formulation saline taste by described sweetener.
Background technology
The natural carbohydrate that heat arranged such as sucrose, fructose and glucose etc. is used for beverage, food, pharmacy and oral health/cosmetic industry in a large number because of the taste of its pleasant.Particularly, sucrose provides the eater desired taste.Although sucrose provides good sweet taste characteristic, it has heat.Function is necessary although heat is the normal human, and still existing for heat responsive type eater on the market provides taste like the sugared substituting empty calory or the demand of low calorie sweetener.Yet empty calory or low calorie sweetener are accompanied by bad taste to some eaters, for example surplus sweet, the bitter taste of the initial sweet taste of Yan Chiing, lingering, metallic taste, astringent taste, cool flavor, similar Radix Glycyrrhizae flavor etc.
Empty calory or low calorie sweetener for example synthetic sweetener (as sucralose; acesulfame potassium; the aspartame; alitame; asccharin; neohesperidin dihydrochalcone; cyclamate; knob is sweet; N-[3-(3-hydroxyl-4-methoxyphenyl) propyl group]-L-α-aspartyl]-L-phenylalanine 1-methyl esters; N-[3-(3-hydroxyl-4-methoxyphenyl)-3-methyl butyl]-L-α-aspartyl]-L-phenylalanine 1-methyl esters; N-[3-(3-methoxyl group-4-hydroxy phenyl) propyl group]-L-α-aspartyl]-L-phenylalanine 1-methyl esters and salt thereof etc.) and the efficiency natural sweetener (as rebaudioside (rebaudioside) A; rebaudioside B; rebaudioside C; rebaudioside D; rebaudioside E; but Dole's glycosides (dulcoside) A; sweet tea glycosides (rubusoside); stevia rebaudianum (stevia); stevioside; Momordia grosvenori aglycone (mogroside) IV; momordica grosvenori glycoside V; Momordica grosvenori; Simon glycosides (siamenoside); Mo Naiding (monatin) and salt thereof (are not fourth SS; RR; RS; SR); curculin (curculin); glycyrrhizic acid and salt thereof; Suo Matian (thaumatin); monellin (monellin); mabinlin; the neat thaumatin T of Bradley (brazzein); Helan sucdrol (hernandulcin); leaf stripe; Ge Lixifei element (glycyphyllin); phloridzin; trifloroside (trilobatin); white clouds glycosides (baiyunoside); Ao Sileiding (osladin); many ripples pocket glycosides (polypodoside) A; Chinese ash glycosides (pterocaryoside) A; Chinese ash glycosides B; soapberry glycosides (mukuroziosude); Fu Luomi glycosides (phlomisoside) I; liquiritin I, jequirity glycosides (abrusoside) A and blue or green money willow glycosides (cyclocarioside) I) show time response (temporal profile) usually; maximum reaction; flavor characteristics (flavor profile); the sweet taste that mouthfeel and/or adaptability are different with carbohydrate.For example, the sweet taste of empty calory or low calorie sweetener is than such as the initial slow and longer duration of the sweet tastes that carbohydrate produced such as sucrose, thereby can change the sense of taste balance of food compositions.Because these differences, a large amount of sweeteners in use empty calory or the low calorie sweetener replacement Foods or drinks for example carbohydrate can cause unbalanced time response and/or flavor characteristics.Except the difference of time response, empty calory or low calorie sweetener show (i) maximum reaction lower than carbohydrate usually, (ii) comprise peculiar smell such as bitter taste, metallic taste, cool flavor, astringent taste, similar Radix Glycyrrhizae flavor, and/or the sweet taste that weakens when (iii) tasting repeatedly.
Found that salt is effective more in the time changing pattern that makes empty calory or sweet taste low in calories aspect sugared.For example, as the U.S. Patent application of submitting on November 17th, 2,006 11/561,148 and 11/561, disclosed in 158, time variation and/or flavor characteristics that combinations (for example mineral salt) natural and/or synthesizing efficient sweetener and inorganic salts can improve natural and/or synthesizing efficient sweetener make it more like sugar.Yet the interpolation of inorganic salts also can make the sweetener formulation of described improvement produce saline taste.
Thereby expectation reduces the saline taste that combination is natural and/or synthesizing efficient sweetener and inorganic salts are caused, to improve the time variation and/or the flavor characteristics of described high-potency sweetener.
Summary of the invention
Generally speaking, the present invention has solved the demand by time response or the flavor characteristics with improvement being provided or having described both empty calory or the empty calory or the low calorie sweetener sweetening compositions of the method for low calorie sweetener composition, the time response of improving empty calory or low calorie sweetener and/or flavor characteristics, the time response with improvement and/or flavor characteristics, the time response of improving empty calory or low calorie sweetener sweetening compositions and/or the method for flavor characteristics.Particularly, the present invention has improved time response and/or flavor characteristics by providing more like sugared time response and/or flavor characteristics.
More specifically, the present invention relates to have more like the time response of sugar and/or the synthetic sweetener and/or efficiency natural sweetener (" the NHPS ") composition of flavor characteristics, said composition comprises: (i) NHPS of at least a synthetic sweetener, NHPS or improvement, (ii) at least a salt, (iii) at least a saline taste inhibitor, and (iv) optional be selected from least a sweet taste that carbohydrate, polyalcohol, amino acid, other sweet tastes improve additive and combination thereof and improve composition.
On the other hand, the present invention relates to give natural and/or the synthesizing efficient sweetener more like the time response of sugar and/or the method for flavor characteristics, this method is by combination: (i) NHPS of at least a synthetic sweetener, NHPS or improvement, (ii) at least a salt, (iii) at least a saline taste inhibitor, and (iv) optional be selected from least a sweet taste that carbohydrate, polyalcohol, amino acid, other sweet tastes improve additive and combination thereof and improve composition.
Again on the one hand, the present invention relates to have more like the time response of sugar and/or the natural and/or synthesizing efficient sweetener sweetening compositions of flavor characteristics, said composition comprises: (i) can increase sweet composition, the NHPS of (ii) at least a synthetic sweetener, NHPS or improvement, (iii) at least a salt, (iv) at least a saline taste inhibitor, and (v) optional be selected from least a sweet taste that carbohydrate, polyalcohol, amino acid, other sweet tastes improve additive and combination thereof and improve composition.According to specific embodiments of the present invention, described natural and/or synthesizing efficient sweetener sweetening compositions is selected from beverage, food, medicine, nutriment, tobacco, oral health/cosmetic product etc.
Another aspect, the present invention relates to give natural and/or synthesizing efficient sweetener sweetening compositions more like the time response of sugar and/or the method for flavor characteristics, this method is can increase the sweet composition and (i) NHPS of at least a synthetic sweetener, NHPS or improvement by combination, (ii) at least a salt, (iii) at least a saline taste inhibitor, and (iv) randomly, be selected from least a sweet taste that carbohydrate, polyalcohol, amino acid, other sweet tastes improve additive and combination thereof and improve composition.Again and, according to specific embodiments of the present invention, described natural and/or synthesizing efficient sweetener sweetening compositions is selected from beverage, food, medicine, tobacco, oral health/cosmetic product, nutriment etc.
Purpose of the present invention and advantage will or can be found out by this specification, or can know via implementing the present invention significantly in hereinafter partly statement.Unless otherwise defined, whole scientific and technical terminology used herein and abbreviation are identical with the common implication of understanding of one of ordinary skill in the art of the present invention.Although can adopt to method and composition similar or that be equal to described herein and implement the present invention, also disclosed suitable method and composition, and any described method and composition not be intended to limit the present invention.
Description of drawings
Fig. 1 is the powder x x ray diffraction scanning spectra that the scattering strength of rebaudioside A polycrystalline form 1 according to an embodiment of the present invention changes with angle of scattering 2 θ.
Fig. 2 is the powder x x ray diffraction scanning spectra that the scattering strength of rebaudioside A polycrystalline form 2 according to an embodiment of the present invention changes with angle of scattering 2 θ.
Fig. 3 is the powder x x ray diffraction scanning spectra that the scattering strength of rebaudioside A polycrystalline form 3A according to an embodiment of the present invention changes with angle of scattering 2 θ.
Fig. 4 is the powder x x ray diffraction scanning spectra that the scattering strength of rebaudioside A polycrystalline form 3B according to an embodiment of the present invention changes with angle of scattering 2 θ.
Fig. 5 is the powder x x ray diffraction scanning spectra that the scattering strength of rebaudioside A amorphous form 4 according to an embodiment of the present invention changes with angle of scattering 2 θ.
The specific embodiment
The specific embodiments of the present invention that provides at present now will be described in detail in detail.Non-limiting mode of the present invention provides each embodiment to explain specific embodiments of the present invention.In fact, it will be apparent to one skilled in the art that under the situation that does not break away from design of the present invention or scope and can make various improvement and change the present invention.For example, can will be used for another embodiment, and form another embodiment as a kind of a part of institute's example of embodiment or the feature of description.Thereby, the invention is intended to cover these improvement and the variation that drop in claims and the equivalent scope thereof.
The U.S. Patent application 11/561 that the application and on November 17th, 2006 submit to, 148 is relevant, this application is the U.S. Patent application of submitting on November 2nd, 2,006 11/556,113 part continuation application, it requires the U.S. Provisional Application 60/739 of submission on November 23rd, 2005 according to 35 U.S.C. § 119,302, the priority of the U.S. Provisional Application of submitting in the U.S. Provisional Application of submitting on June 19th, 2,006 60/805,209 and on June 19th, 2,006 60/805,216.The application also relates to the U.S. Patent application 11/561 of submission on November 17th, 2006,158, this application is the U.S. Patent application of submitting on November 2nd, 2,006 11/556,142 part continuation application, it requires the U.S. Provisional Application 60/739 of submission on November 23rd, 2005 according to 35 U.S.C. § 119,124 and the priority of the U.S. Provisional Application 60/805,209 submitted on June 19th, 2006.In this disclosure of integrally introducing aforementioned patent applications in this section as a reference.
As mentioned above, embodiment of the present invention relate to the sweetener composition of time response with improvement and/or flavor characteristics and improve the time response of natural and/or synthesizing efficient sweetener and/or the method for flavor characteristics.Particularly, embodiment of the present invention have been improved the time response and/or the flavor characteristics of natural and/or synthesizing efficient sweetener, reduced simultaneously and add the saline taste that inorganic salts caused in sweetener composition.In brief, embodiment of the present invention have solved the demand by the time response with improvement and/or the sweetener composition of flavor characteristics are provided, and described sweetener composition comprises at least a natural and/or synthesizing efficient sweetener, at least a inorganic salts, at least a saline taste inhibitor.Described sweetener composition comprises randomly that also at least a other sweet tastes except that described at least a inorganic salts improve composition.
As mentioned above, found that the combination of at least a natural and/or synthesizing efficient sweetener and at least a inorganic salts can give described at least a natural and/or synthesizing efficient sweetener more like the taste of sugar.Yet the interpolation of inorganic salts can cause the saline taste of sweetener composition to increase.Be subject under the situation of any theory not wishing, it is believed that and to reduce the taste that extra saline taste further be improved sweetener composition by using the saline taste inhibitor.Thereby, sweetener composition is provided and provides time response with improvement and/or the method for the sweetener composition of flavor characteristics.In addition, provide to have more like the time response of sugar and/or the sweetening compositions of flavor characteristics, this sweetening compositions comprises can increase sweet composition, at least a natural and/or synthesizing efficient sweetener, at least a salt, at least a saline taste inhibitor and optional at least a sweet taste improve composition.
I. saline taste inhibitor
As used herein, " saline taste inhibitor " comprise reduction, eliminate or suppress the saline taste characteristic composition and with term " salinity inhibitor " and " salinity inhibitor " synonym.The limiting examples of saline taste inhibitor comprises ion channel competitor (ion channel competitor), epithelium sodium channel inhibitor and capsaicin receptor-1 variant saline taste acceptor inhibitor.
Those skilled in the art think that mammal utilizes two types taste receptors (taste receptor) perception mineral salt.First kind of taste receptors is specially at Na +And be expressed as amiloride responsive type epithelium Na +Passage (" ENaC ") (showing as the top film of salinity responsive type gill fungus shape taste bud cell), and second kind of taste receptors can not be distinguished Na +, K +And NH 4 +And be expressed as amiloride non-sensitive type passage.Although the mankind have amiloride responsive type saline taste acceptor and amiloride non-sensitive type saline taste acceptor simultaneously, determined that for human amiloride non-sensitive type passage be the main acting body of saline taste.It is believed that amiloride non-sensitive type passage comprises the variant of receptor potential capsaicin receptor 1 (" TRPV1 ") in short-term.
Do not wishing to be subject under the situation of any theory, it is believed that, at least a saline taste inhibitor is added in the combination of natural and/or synthesizing efficient sweetener and at least a inorganic salts and will interrupt amiloride responsive type and/or amiloride non-sensitive type passage, thereby reduce the saline taste sense.As used herein, human consumption was safe and reliable and reduce, suppress or eliminate any compound of the sense of taste characteristic of salt when term " saline taste inhibitor " was meant and uses with generally recognized as safe consumption.
In one embodiment, Shi Yi saline taste inhibitor can comprise the compound that suppresses the TRPV1 passage.The limiting examples of suitable TRPV1 inhibitor (antagonist) can comprise: the mailland reaction product of soybean protein hydrolyate and reduced sugar (for example wood sugar), the compound S B366971 (N-(3-methoxyphenyl)-cinnamoyl chloride amine) that capsicum is flat, azoles is moored moral (zoniporide) and had following chemical constitution:
Figure BPA00001254715500061
Other TVPR1 antagonists that can suppress saline taste can comprise: the superpower peppery element of iodine, BCTC, neomycin, ammoniated ruthenium oxychloride, SB-452533, DD161515, DD191515 and JYL1421.
" protolysate " as used herein is included in and makes the amino acid that proteolysis makes and the mixture of peptide under the existence of acid, enzyme or its combination.The method for preparing protolysate is to well known to a person skilled in the art and be disclosed in detail United States Patent (USP) 6,875,456,6,303,178 and 5,077,062, and the full content that is incorporated herein described United States Patent (USP) is as a reference.
In another embodiment, suitable saline taste inhibitor comprises the compound ENaC inhibitor for example that can suppress saline tastes by other mechanism, its limiting examples comprises: as (for example natrium citricum, potassium citrate, calcium citrate, magnesium citrate, sodium phosphate, potassium phosphate, calcium phosphate, magnesium phosphate, sodium sulphate, potassium sulfate, calcium sulfate, magnesium sulfate) such as the disclosed citrate of U.S. Patent Publication 2006/0062814, phosphate, amiloride, amiloride (phenamil), benzamine (benzamil) and salt and derivative.People such as Hirsch have disclosed amiloride, amiloride and benzamine analog in J.Med.Chem.49:4098-4115 (2006), be hereby incorporated by.Amiloride, amiloride and benzamine analog are listed in table 1 and are had a following chemical structure of general formula:
Figure BPA00001254715500071
Wherein R can be hydrogen, halogen, hydroxyl, haloalkyl; carboxyl, acyl group, acyloxy, amino; amide groups, carboxy derivatives, alkyl amino, dialkyl amido; arylamino, alkoxyl, aryloxy group, nitro; cyano group, sulfo group, sulfydryl, imino group; sulfonyl, sulfenyl, sulfinyl, sulfamoyl; alkoxy carbonyl group, carboxamide groups, phosphono, phosphinyl; phosphoryl, phosphino-, thioesters, thioether; oximido, diazanyl, carbamyl; phospho, phosphonate radical perhaps replaces arbitrarily or unsubstituted straight line; chain; branching; cyclic alkyl; alkynyl; thiazolinyl; aryl; heteroaryl or heterocyclic group.
Table 1: amiloride, amiloride and benzamine analog
Compound R
Amiloride c NH 2
NH(CH 2) 5CH 3
NH(CH 2) 7CH 3
NH(CH 2) 2OH
Amiloride c NHC 6H 5
Benzamine c NH(CH 2) 2C 6H 5
NH(CH 2) 3C 6H 5
NH(CH 2) 4C 6H 5
NH(CH 2) 5C 6H 5
NH(CH 2) 6C 6H 5
NH(CH 2) 8C 6H 5
NH(CH 2) 2C 6H 4-4-OH
NH(CH 2) 3C 6H 4-4-OH
NH(CH 2) 4C 6H 4-4-OH
NH(CH 2) 5C 6H 4-4-OH
NH(CH 2) 4C 6H 4-3-OH
NH(CH 2) 4C 6H 4-2-OH
NH(CH 2) 4C 6H 4-4-NH 2
NH(CH 2) 4C 6H 4-4-OCH 3
NH(CH 2) 4C 6H 4-4-CO 2CH 3
NH(CH 2) 5C 6H 4-4-OCH 3
NH(CH 2) 3OC 6H 4-4-OCH 3
NH(CH 2) 4C 6H 4-4-CO 2H
NH(CH 2) 4C 6H 4-4-SO 3H
NH(CH 2) 4C 6H 4-4-CH 2OH
NH(CH 2) 3OC 6H 4-4-OH
NH(CH 2) 2OCH 2C 6H 4-4-OCH 3
NH(CH 2) 4C 6H 4-4-O(CH 2) 2OH
NH(CH 2) 4C 6H 4-4-O(CH 2) 3OH
NH(CH 2) 4C 6H 4-4-OCH 2CHOHCH 2OH
NH(CH 2) 4C 6H 4-4-OCH 2CHOHCH 2OH *
NH(CH 2) 4C 6H 4-4-OCH 2CHOHCH 2OH **
NH(CH 2) 4C 6H 4-3-OCH 2CHOHCH 2OH
NH(CH 2) 4C 6H 4-2-OCH 2CHOHCH 2OH
NH(CH 2) 4C 6H 4-4-OCH 2CO 2H
NH(CH 2) 4C 6H 4-4-O(CH 2) 2CO 2H
NH(CH 2) 4C 6H 4-3-O(CH 2) 2OH
NH(CH 2) 4C 6H 4-2-O(CH 2) 2OH
NH(CH 2) 4C 6H 4-4-O-D-glucuronic acid
NH(CH 2) 4C 6H 3-3,4-two OH
cBe purchased, *The R-enantiomer, *The S-enantiomer
The combination of saline taste inhibitor is provided in another embodiment.For example, sweetener composition can comprise the combination of TRPV1 inhibitor, the combination of ENaC inhibitor or the combination of TRPV1 and ENaC inhibitor.
II. sweetener composition
Sweetener composition as herein described preferably comprises and has more like the time response of sugar and/or the natural and/or synthesizing efficient sweetener of flavor characteristics.As used herein, term " like sugared characteristic ", " like flavour of candy ", " sweet " and " like sugared " are synonym.Comprise any characteristic similar and include but not limited to maximum reaction, flavor characteristics, time response, adaptability, mouthfeel, concentration/reaction functions, increase flavor/local flavor/sweet taste interaction, spatial shape selectivity and temperature effect like sugared characteristic to the sucrose characteristic.These characteristics are that the sucrose taste is different from various aspects natural and/or the synthesizing efficient sweetener.Yet wherein flavor characteristics and time response are particularly important.When single is tasted confectionery or beverage, can notice between sucrose and natural and/or the synthesizing efficient sweetener in (1) to constitute difference aspect the sweet taste initial sum dissipation speed of the attribute of sweetener flavor characteristics and (2) formation sweetener time response.The preferred embodiments of the invention show than comprising natural and/or synthesizing efficient sweetener component but the composition of salt-free or saline taste inhibitor more like the time response of sugar or flavor characteristics or both.
Characteristic whether more like sugar by to sugar with comprise that the professional sensory test group assessment of the composition (contain pleasantly sweet improve composition and do not contain sweet taste improve two kinds of compositions) of at least a natural and/or synthesizing efficient sweetener comes definite.The composition (contain pleasantly sweet improve composition and do not contain sweet taste improve two kinds of compositions) that described assessment will comprise at least a natural and/or synthesizing efficient sweetener quantizes with the similitude of the characteristic that contains sugar composite.Determine that whether composition is well known in the art like the proper method step of flavour of candy more.
In specific embodiments, utilize one group of appraiser to measure the reduction of sweet taste continuation.In brief, to one group of appraiser (being generally 8 to 12 people) train estimate sweet feel and measure enter the mouth after spuing during 3 minutes at first from sample in the sweet taste of several time points.Utilize statistical analysis, the result who contains additive and do not contain the sample of additive is compared.The scoring reduction of the time point that sample is measured after removing from mouth shows that sweet feel reduces.
Can adopt the method step training appraiser group that well known to a person skilled in the art.In specific embodiments, can adopt Spectrum TMThe descriptive analysis method (people such as Meilgaard, Sensory Evaluation Techniques,The 3rd edition, Chapter 11) training appraiser group.What expect is that the focus of training should be basic taste, particularly the identification of sweet taste and mensuration.Be accuracy and the repeatability of guaranteeing the result, the sweet taste continuation that every appraiser tackles each sample reduces carries out about 3 to about 5 times replication, each repeat and/or sampling between had a rest at least 5 minutes and the water oral cavity cleaning of thoroughly gargling.
Usually, the assay method of sweet taste comprises: get the 10mL sample and place mouth, sample is stopped in mouth also revolved the sample that stirs in the mouth in 5 seconds gently, the sweetness intensities of experiencing when evaluating for 5 seconds, sample (not swallowing after the sample that spues) spues, (for example gargle with water, water when brushing teeth in violent mobile mouthful) and the mouthwash that spues, evaluate the sweetness intensities of experiencing immediately behind the mouthwash that spues, wait for 45 seconds, the sweetness intensities of when waiting for these 45 seconds, determining to experience the moment of maximum sweetness intensities and evaluate this moment (normally open one's mouth and optionally swallow), evaluation is again through 10 seconds sweetness intensities afterwards, evaluation is again through the sweetness intensities of (accumulative total is 120 seconds after gargling) after 60 seconds, and evaluation is again through the sweetness intensities of (accumulative total is 180 seconds after gargling) after 60 seconds.Had a rest 5 minutes between the sampling, water is thoroughly gargled with oral cavity cleaning.
The sweetener expectation comprises non-caloric sweetener or low calorie sweetener.Non-caloric sweetener comprises and contains any sweetener that more low in calories and sweet taste usefulness is higher than sucrose, fructose or glucose.Non-caloric sweetener comprises synthetic and efficiency natural sweetener.
A. the sweetener that has heat
The limiting examples of the suitable carbohydrate sweetening agents with heat comprises: sucrose, fructose, glucose, antierythrite, maltitol, lactitol, D-sorbite, mannitol, xylitol, the D-Tagatose, trehalose, galactolipin, rhamnose, cyclodextrin (alpha-cyclodextrin for example, beta-schardinger dextrin-and gamma-cyclodextrin), ribulose, threose, pectinose, wood sugar, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltoketose, erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose, psicose, turanose, cellobiose, gucosamine, mannosamine, trehalose, glucuronic acid, gluconic acid, glucolactone, abequose, galactosamine, xylo-oligosaccharide (xylotriose, xylobiose etc.), gentian oligose (gentiobiose, gentianose, rough gentian tetrose etc.), galactooligosaccharide, sorbose, Nai Jiluo low sugar, FOS (ketose, Nystose etc.), maltotetraose alcohol, maltotriose alcohol, oligomeric maltose (maltotriose, maltotetraose, maltopentaose, MALTOHAXAOASE, Fructus Hordei Germinatus seven sugar etc.), lactulose, melibiose, melitriose, rhamnose, ribose, the liquid sugar of isomerization as high fructose corn/starch syrup (HFCS55 for example, HFCS42 or HFCS90), coupling sugar, soyabean oligosaccharides and glucose sugar syrup.
B. synthesizing efficient sweetener
As used herein, term " synthetic sweetener " and " synthesizing efficient sweetener " are synonym, are meant not exist in the middle of the nature and characteristic is that sweet taste usefulness is higher than sucrose, fructose or glucose but has any composition more low in calories.The limiting examples that is suitable for the synthetic sweetener of embodiment of the present invention comprises: sucralose; acesulfame potassium; the aspartame; alitame; asccharin; neohesperidin dihydrochalcone; cyclamate; knob is sweet, N-[3-(3-hydroxyl-4-methoxyphenyl) propyl group]-L-α-aspartyl]-L-phenylalanine 1-methyl esters; N-[3-(3-hydroxyl-4-methoxyphenyl)-3-methyl butyl]-L-α-aspartyl]-L-phenylalanine 1-methyl esters; N-[3-(3-methoxyl group-4-hydroxy phenyl) propyl group]-L-α-aspartyl]-L-phenylalanine 1-methyl esters and salt thereof etc.
C. efficiency natural sweetener
As used herein, term " efficiency natural sweetener ", " NHPS ", " NHPS composition " and " efficiency natural sweetener composition " are synonym." NHPS " is meant any sweetener that exists in the middle of the nature, and described sweetener can be independent or combined undressed form, extraction form, purified form or other forms and be characterised in that sweet taste usefulness is higher than sucrose, fructose or glucose but heat is lower arbitrarily.The limiting examples that is applicable to the NHPS of embodiment of the present invention comprises: rebaudioside A, rebaudioside B, rebaudioside C (but Dole's glycosides B), rebaudioside D, rebaudioside E, rebaudioside F, but Dole's glycosides A, sweet tea glycosides, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, the Simon glycosides, Mo Naiding and salt thereof (are not fourth SS, RR, RS, SR), curculin, glycyrrhizic acid and salt thereof, Suo Matian, monellin, mabinlin, the neat thaumatin T of Bradley, Helan sucdrol, leaf stripe, Ge Lixifei element, phloridzin, trifloroside, white clouds glycosides, Ao Sileiding, many ripples pocket glycosides A, Chinese ash glycosides A, Chinese ash glycosides B, soapberry glycosides, Fu Luomi glycosides I, liquiritin I, jequirity glycosides A and blue or green money willow glycosides I.NHPS also comprises improvement NHPS.Improvement NHPS comprises the NHPS of physical alterations.For example, improvement NHPS includes but not limited to through fermentation, through catalase or the NHPS through deriving or replacing.In one embodiment, at least a improvement NHPS can be used in combination with at least a NHPS.In another embodiment, at least a improvement NHPS can not use with NHPS.Thereby, for any embodiment as herein described, the improvement alternative NHPS of NHPS or can be used in combination with NHPS.Yet, for for simplicity, when the explanation embodiment of the present invention,, but should be appreciated that all alternative NHPS of improvement NHPS in any embodiment that this paper discloses not to explaining as the improvement NHPS that does not improve the NHPS alternative.
In one embodiment, the extract of NHPS purity percentage use arbitrarily.In another embodiment, when NHPS used with non-form of extract, the purity of NHPS for example can be about 25% to about 100%.According to other embodiments, the purity of NHPS can be about 50% to about 100%, about 70% to about 100%, about 80% to about 100%, about 90% to about 100%, about 95% to about 100%, about 95% to about 99.5%, about 96% to about 100%, about 97% to about 100%, about 98% to about 100%, about 99% to about 100%.
As used herein, purity is represented the percentage by weight of each NHPS compound of existing in the NHPS extract of undressed form or purified form.In one embodiment, the stevioside extract comprises the specific stevioside of certain pure, and the remainder of this stevioside extract comprises the mixture of other steviosides.
For obtaining pure especially NHPS (for example rebaudioside A) extract, may need the crude extractive purifying is pure basically form.These methods are known to those skilled in the art usually.
The illustrative methods of purifying NHPS (for example rebaudioside A) is disclosed in the U.S. Patent application of submitting on May 21st, 2,007 11/751,627, it requires the U.S. Provisional Patent Application 60/805 respectively on June 19th, 2006 and submission on February 12nd, 2007,216 and 60/889,318 priority, the title of all these applications is " Rebaudioside A Composition and Method for Purifying rebaudioside A ", integrally introduces its disclosure as a reference at this.
In brief, pure basically rebaudioside A is one step crystallization from aqueous organic solution, and this aqueous organic solution comprises about by weight 10% to about 25%, more specifically about 15% to about 20% at least a organic solvent and water.Organic solvent can comprise alcohols, ketone and acetonitrile.The limiting examples of alcohols comprises: ethanol, methyl alcohol, isopropyl alcohol, 1-propyl alcohol, 1-butanols, 2-butanols, the tert-butyl alcohol and isobutanol.In one embodiment, described at least a organic solvent comprises ethanol and methanol mixture, described ethanol and the methyl alcohol weight ratio in aqueous organic solution be about 20 parts to about 1 part of ethanol: about 1 part of methyl alcohol be about 3 parts of about 1 part of ethanol extremely: about 1 part of methyl alcohol in another embodiment.
In one embodiment, the weight ratio of aqueous organic solution and rough rebaudioside A be about 10 parts to about 4 parts of aqueous organic solutions: about 1 part of rough rebaudioside A more specifically be about 5 parts of about 3 parts of aqueous organic solutions extremely: about 1 part of rough rebaudioside A.
In exemplary, the method for purifying rebaudioside A is implemented under the temperature near room temperature.In another embodiment, the method for purifying rebaudioside A also is included in about 0.25 hour to about 8 hours and rebaudioside A solution is heated to about 20 ℃ to about 40 ℃ or be heated to the step of reflux temperature in another embodiment.In another exemplary, wherein the method for purifying rebaudioside A comprises the step of heating rebaudioside A solution, and this method also is included in about 0.5 hour to about 24 hours and rebaudioside A solution is cooled to about 4 ℃ of about 25 ℃ steps extremely.
According to specific embodiments, the purity of rebaudioside A can be about 50% to about 100%, about 70% to about 100%, about 80% to about 100%, about 90% to about 100%, about 95% to about 100%, about 95% to about 99.5%, about 96% to about 100%, about 97% to about 100%, about 98% to about 100%, about 99% to about 100%.According to specific embodiments, when rough rebaudioside A crystallization, pure basically rebaudioside A composition comprises with dry weight basis purity greater than about 95% to about 100% rebaudioside A.In other exemplary, pure basically rebaudioside A comprise with dry weight basis purity greater than about 97% to about 100%, greater than about 98% to about 100% or greater than about 99% to about 100% rebaudioside A.In described single crystallisation step process, can stir or not stir rebaudioside A solution.
In exemplary, the method for purifying rebaudioside A also is included in to use under the suitable temperature is enough to promote that the high-purity rebaudioside A crystal of rebaudioside A crystallization provides the step (optional step) of kind of crystalline substance to form pure rebaudioside A as rebaudioside A solution.The rebaudioside A content that is enough to promote pure basically rebaudioside A crystallization be the rebaudioside A in the described solution weight about 0.0001% to about 1%, more specifically about 0.01% to about 1%.The preference temperature that the step of kind of crystalline substance is provided is about 18 ℃ to about 35 ℃.
In another exemplary, the method for purifying rebaudioside A also comprises the step of separating and cleaning pure basically rebaudioside A composition.Can separate pure basically rebaudioside A composition by the various solid-liquid separation techniques that utilize centrifugal force from aqueous organic solution, described solid-liquid separation technique includes but not limited to that vertical and horizontal basket is centrifugal, solid bowl is centrifugal, decanter type is centrifugal, scraper discharging is centrifugal, pusher is centrifugal, the Heinkel formula is centrifugal, disk centrifugal and cyclonic separation.In addition, any means that can pass through in pressure, vacuum and the gravity filtration process promotes to separate, and described method includes but not limited to use belt, drum-type, Nutsche formula, leaf formula, board-like, Rosenmund formula, sparkler formula and bag filter and filter press.The operation of rebaudioside A equipment for separating liquid from solid can be continuous mode, semicontinuous pattern or batch mode.Also can use various aqueous organic solutions and composition thereof on separator, to clean described pure basically rebaudioside A composition.The liquid flux that can use the arbitrary gas evaporation residue that includes but not limited to nitrogen and argon gas is with on separator top or the described pure basically rebaudioside A composition of bone dry.Can or keep solid-state employing liquid, gas or mechanical system from separator, to take out described pure basically rebaudioside A composition automatically or manually by dissolved solid.
In another exemplary, the method of purifying rebaudioside A also comprises the step that adopts the dry described pure basically rebaudioside A composition of the technology that well known to a person skilled in the art, the limiting examples of described technology comprises uses rotary vacuum drier, fluidized bed dryer, rotation tunnel dryer, board-like drier, tray dried device, promise tower drier, spray dryer, flash dryer, micron drier, pan dryer, high low speed pedal-type dryer and microwave dryer.In exemplary, drying steps is included in about 5 hours to about 100 hours and utilizes nitrogen or argon cleaning to remove the dry described pure basically rebaudioside A composition of residual solvent at about 40 ℃ to about 60 ℃ temperature.
In another exemplary, wherein rough rebaudioside A mixture is gone up substantially and is not contained rebaudioside D impurity, the method for purifying rebaudioside A also be included in separate and the step of dry described pure basically rebaudioside A composition before with an organic solvent or aqueous organic solution with the step of described pure basically rebaudioside A composition pulp.This slurry is the mixture that comprises solids and aqueous organic solution or organic solvent, and wherein said solids comprises pure basically rebaudioside A composition and only is dissolved in aqueous organic solution or organic solvent on a small quantity.In one embodiment, described pure basically rebaudioside A composition and aqueous organic solution or organic solvent are with about 15 parts to 1 part aqueous organic solutions: the weight ratio of about 1 part of pure basically rebaudioside A composition is present in the slurry.In one embodiment, make slurry keep room temperature.In another embodiment, pulp step comprises slurry is heated to about 20 ℃ to about 40 ℃.Make described pure basically rebaudioside A composition pulp about 0.5 hour to about 24 hours.
In another embodiment, the method of purifying rebaudioside A also comprises from the aqueous organic solution of slurry or organic solvent the step of separating described pure basically rebaudioside A composition and cleans the step of described pure basically rebaudioside A composition, the described pure basically rebaudioside A composition of subsequent drying.
Be further purified if desired, can repeat the method for purifying rebaudioside A as herein described so or can adopt the replaceability purification process as post analyse method be further purified as described in pure basically rebaudioside A composition.
In addition, what can be contemplated to is can adopt other NHPS of purification process purifying as herein described, and only need carry out conspicuous for those skilled in the art on a small quantity experiment.
Cause at least three kinds of different polycrystal of formation---form 1 by crystallization purifying rebaudioside A as mentioned above: rebaudioside A hydrate; Form 2: anhydrous rebaudioside A; Form 3: rebaudioside A solvate.Except described at least three kinds of rebaudioside A polycrystalline forms, the purifying of rebaudioside A also can cause the amorphous form that forms rebaudioside A, and promptly form 4.The polycrystal that forms in the described pure basically rebaudioside A composition of aqueous organic solution in the purge process and temperature effect.Fig. 1-the 5th, exemplary powders x x ray diffraction (XRPD) scanning spectra of the polycrystalline form of rebaudioside A and amorphous form: be respectively form 1 (hydrate), form 2 (anhydride), form 3A (methanol solvate thing), form 3B (alcohol solvent compound) and form 4 (noncrystal).
Four kinds of multicrystal material characters of rebaudioside A are summarized in following table:
Table 7: rebaudioside A polycrystalline form and amorphous form
Figure BPA00001254715500151
Formed polycrystal type depends on the composition of aqueous organic solution, the temperature of crystallisation step and the temperature in the drying steps process.It is believed that form 1 and form 3 form during a crystallisation step, and form 2 forms during drying steps after being changed by form 1 or form 3.
The low ratio of about 20 ℃ of water and organic solvents to about 50 ℃ low temperature and the aqueous organic solution causes form 3 formation during the crystallisation step.The height ratio of about 50 ℃ of water and organic solvents to about 80 ℃ high temperature and the aqueous organic solution causes form 1 formation during the crystallisation step.Can make form 1 change form 3 into by in anhydrous solvent, carrying out pulp in room temperature (2-16 hour) or reflux temperature (about 0.5-3 hour).Can make form 3 change form 1 into by in water, polycrystal being carried out pulp in room temperature (about 16 hours) or reflux temperature (about 2-3 hour).Can in dry run, make form 3 change form 2 into, yet, baking temperature risen to more than 70 ℃ or drying time of increasing pure basically rebaudioside A composition can cause rebaudioside A to decompose and increase the concentration of rebaudioside B impurity in the described pure basically rebaudioside A composition.Can make form 2 change form 1 into by adding water.
Can adopt the method for well known to a person skilled in the art to be combined to form form 4 by form 1,2,3 or its.The limiting examples of described method comprises ball milling, precipitation, freeze drying (lypophilization), low-temperature grinding and spray-drying.In specific embodiments, can pass through the pure basically rebaudioside A composition solution of spray-drying, by the pure basically rebaudioside A preparation of compositions form 4 that adopts above-mentioned purification process to obtain.
According to specific embodiments, rebaudioside A composition can be changed into polycrystalline form or the amorphous form that comprises certain content.For example, in one embodiment, rebaudioside A composition can be changed into the form 2,3 that contains increment or 4 or their combination (making the total amount of combining form drop in the required scope), and the content of minimizing form 1.Do not wishing to be subject under the situation of any theory, can obtain required rebaudioside A composition dissolves speed by the specific polycrystalline form that exists in the control rebaudioside A composition and/or the content of amorphous form.
For example, in specific embodiments, rebaudioside A composition can comprise the combination (making the total amount of combining form drop in the specified scope) of any one or they in form 2,3 or 4 and content be rebaudioside A composition weight at least about 10%, at least about 25%, at least about 50%, at least about 75%, at least about 90% or at least 99%.In another embodiment, can to comprise the combination (making the total amount of combining form drop in the specified scope) and the content of any one or they in a certain amount of form 2,3 or 4 be about 10% to about 100%, about 25% to about 100%, about 50% to about 100%, about 75% to about 100% or about 90% to about 100% of rebaudioside A composition weight to rebaudioside A composition.Substitute or except form 2,3 in the control rebaudioside A composition or 4 or their content of combination, those skilled in the art may expect the rate of dissolution by the content control rebaudioside A that changes form 1 in the rebaudioside A composition.Thereby in specific embodiments, rebaudioside A composition can comprise about 50%, about 25%, about 10%, about 5% or about 1% the form 1 that content mostly is rebaudioside A composition weight most.In another embodiment, rebaudioside A composition can comprise about 0.5% to about 50%, about 0.5% to about 25%, about 0.5% to about 10%, about 0.5% to about 5% or about 0.5% to about 1% the form 1 that content is rebaudioside A composition weight.
The combination of C. natural and/or synthesizing efficient sweetener
NHPS and synthetic sweetener can independently use or be used in combination with other NHPS and/or synthetic sweetener.For example, sweetener composition can comprise: single NHPS or single synthetic sweetener; The combination of single NHPS and single synthetic sweetener; The combination of one or more NHPS and single synthetic sweetener; The single NHPS and the combination of one or more synthetic sweeteners; The perhaps combination of one or more NHPS and one or more synthetic sweeteners.Can use multiple natural and/or synthesizing efficient sweetener, as long as combined effect does not cause negative effect to the taste of sweetener composition or oral cavity sweetening compositions.
For example, specific embodiments comprises for example combination of stevioside of NHPS.The limiting examples of suitable stevioside capable of being combined comprises: rebaudioside A, rebaudioside B, rebaudioside C (but Dole's glycosides B) but, rebaudioside D, rebaudioside E, rebaudioside F, Dole's glycosides A, sweet tea glycosides, stevioside or stevia rebaudianum disaccharide glycosides.According to specific embodiments of the present invention, the combination of high-potency sweetener comprises rebaudioside A and following combination: but rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, stevioside, stevia rebaudianum disaccharide glycosides, Dole's glycosides A or its combination.
Usually, according to specific embodiments, the content of rebaudioside A in high-potency sweetener combination counts about 50% to about 99.5% with the weight of high-potency sweetener combination, is about 70% to 90% in another embodiment, is about 75% to about 85% in an embodiment again.
In another embodiment, the content of rebaudioside B in high-potency sweetener combination counts about 1% to about 8% with the weight of high-potency sweetener combination, is about 2% to about 5% in another embodiment, is about 2% to about 3% in an embodiment again.
In another embodiment, the content of rebaudioside C in high-potency sweetener combination counts about 1% to about 10% with the weight of high-potency sweetener combination, is about 3% to about 8% in another embodiment, is about 4% to about 6% in an embodiment again.
In another embodiment, the content of rebaudioside E in the high-potency sweetener combination counts about 0.1% to about 4% with the weight of high-potency sweetener combination, being about 0.1% to about 2% in another embodiment, is about 0.5% to about 1% in an embodiment again.
In another embodiment, the content of rebaudioside F in the high-potency sweetener combination counts about 0.1% to about 4% with the weight of high-potency sweetener combination, being about 0.1% to about 2% in another embodiment, is about 0.5% to about 1% in an embodiment again.
In another embodiment, but the content of Dole's glycosides A in the high-potency sweetener combination counts about 0.1% to about 4% with the weight of high-potency sweetener combination, being about 0.1% to about 2% in another embodiment, is about 0.5% to about 1% in an embodiment again.
In another embodiment, the content of stevioside in high-potency sweetener combination counts about 0.5% to about 10% with the weight of high-potency sweetener combination, is about 1% to about 6% in another embodiment, is about 1% to about 4% in an embodiment again.
In another embodiment, the content of stevia rebaudianum disaccharide glycosides in the high-potency sweetener combination counts about 0.1% to about 4% with the weight of high-potency sweetener combination, being about 0.1% to about 2% in another embodiment, is about 0.5% to about 1% in an embodiment again.
According to specific embodiments, the high-potency sweetener composition comprises the combination of rebaudioside A, stevioside, rebaudioside B, rebaudioside C and rebaudioside F; Wherein the content of rebaudioside A in the high-potency sweetener combination is about 75% to about 85% based on the gross weight of high-potency sweetener combination by weight, the content of stevioside is about 1% to about 6% by weight, the content of rebaudioside B is about 2% to about 5% by weight, the content of rebaudioside C is about 3% to about 8% by weight, and the content of rebaudioside F is about 0.1% to about 2% by weight.
In addition, it should be recognized by those skilled in the art that sweetener composition can customize to obtain required thermal content.For example, low in calories or empty calory NHPS can have the additive combination of heat with the natural sweetener with heat and/or other, to make the sweetener composition with preferred thermal content.
D. salt
Sweetener composition provided herein comprises that also at least a salt is to improve the time response and/or the flavor characteristics of described at least a natural and/or synthesizing efficient sweetener.As used herein, " salt " is to instigate sweet taste of the present invention to improve composition can keep the taste activity of expectation and supply reliable inorganic salts of human or animal's edible safety or organic salt in common acceptable scope.Can prepare alkali metal (for example sodium or potassium) salt or alkaline-earth metal (for example calcium or magnesium) salt.Salt also can comprise the combination of alkali metal and alkaline-earth metal.The limiting examples of described salt has: (a) acid-addition salts that uses inorganic acid and inorganic base to form, for example salt of calcium, bismuth, barium, magnesium, aluminium, copper, cobalt, nickel, cadmium, sodium, potassium etc.; (b) base addition salts that uses the acid of organic base and organic or inorganic to form, for example ammonia, N, N-dibenzyl-ethylenediamin, D-gucosamine, etamon or ethylenediamine; Perhaps (c) i.e. (a) and combination (b).Thereby, can use the form that can improve any salt that composition obtains by following sweet taste.Can with add to natural with the form of the additive salt of the form equivalent of additive acid or alkali and/or the synthetic sweetener composition in.
In specific embodiments, can be used as the suitable inorganic salts that sweet taste improves additive and include but not limited to sodium chloride, potassium chloride, sodium sulphate, potassium citrate, Europium chloride (EuCl 3), gadolinium chloride (GdCl 3), terbium chloride (TbCl 3), magnesium sulfate, alum, magnesium chloride, the monobasic of phosphoric acid, binary, tribasic sodium or sylvite (for example inorganic phosphate), hydrochloride (for example butter), sodium carbonate, niter cake and sodium acid carbonate.In addition, in specific embodiments, can be used as the suitable organic salt that sweet taste improves additive and include but not limited to the sodium salt (sodium alginate) of choline chloride, alginic acid, the sodium salt of glucoheptose, the sodium salt (gluconic acid sodium salt) of gluconic acid, sylvite (K-IAO), guanidine hydrochloride, glucosamine hydrochoride, monosodium glutamate (MSG), adenosine monophosphate salt, magnesium gluconate, potassium tartrate (monohydrate) and the sodium tartrate (dihydrate) of gluconic acid.
Suitable acylate additive includes but not limited to all organic acid sodium, calcium, potassium and magnesium salts, for example citrate, malate, tartrate, fumarate, lactate (for example sodium lactate), alginate (for example sodium alginate), ascorbate (for example sodium ascorbate), benzoate (for example Sodium Benzoate or Potassium Benzoate) and adipate.The example of described acylate additive can randomly be selected from following one or more part and be replaced: hydrogen; alkyl; thiazolinyl; alkynyl; halogen; haloalkyl; carboxyl; acyl group; acyloxy; amino; amide groups; carboxy derivatives; alkyl amino; dialkyl amido; arylamino; alkoxyl; aryloxy group; nitro; cyano group; sulfo group; sulfydryl; imino group; sulfonyl; sulfenyl; sulfinyl; sulfamoyl; alkoxy carbonyl group; carboxamide groups; phosphono; phosphinyl; phosphoryl; phosphino-; thioesters; thioether; acid anhydride; oximido; diazanyl; carbamoyl; phospho; phosphonate radical and any other feasible functional groups, condition is the effect that the acylate additive that is substituted plays the sweet taste that improves described at least a natural and/or synthesizing efficient sweetener.
E. other sweet tastes improve composition
The sweet taste that the specific embodiments of sweetener composition provided herein can randomly comprise except that above-mentioned inorganic salts improves composition.As used herein, term " sweet taste improves composition " comprises gives NCS more like time response or flavor characteristics or described both any composition of sugar.The example that sweet taste improves composition includes but not limited to carbohydrate, polyalcohol, amino acid and gives described other sweet tastes like sugared characteristic and improve additive.
In one embodiment, single sweet taste improves composition and can be used in combination with single natural and/or synthesizing efficient sweetener, at least a salt and at least a saline taste inhibitor.In another embodiment of the present invention, single sweet taste improve composition can be with one or more natural and/or synthesizing efficient sweetener, at least a salt and at least a saline taste inhibitor be used in combination.In another embodiment, one or more sweet tastes improve composition and can be used in combination with single natural and/or synthesizing efficient sweetener, at least a salt and at least a saline taste inhibitor.In another embodiment, can have multiple sweet taste to improve composition and one or more natural and/or synthesizing efficient sweetener, at least a salt and at least a saline taste inhibitor is used in combination.
As used herein, term " carbohydrate " typically refers to the aldehydes or ketones compound that is replaced by a plurality of hydroxyls, and (general formula is (CH 2O) n, wherein n is 3-30) and their oligomer and polymer.Carbohydrate of the present invention also can be substituted or deoxidation on one or more positions.As used herein, carbohydrate comprises unmodified carbohydrate, carbohydrate derivates, is substituted carbohydrate and modification carbohydrate.As used herein, term " carbohydrate derivates ", " being substituted carbohydrate " and " modification carbohydrate " are synonym.The modification carbohydrate is meant that at least one atom wherein is through adding, remove, replace or through any carbohydrate of combinations thereof.Thereby, carbohydrate derivates or be substituted carbohydrate and comprise and replacing and unsubstituted monose, disaccharides, compound sugar or polysaccharide.Carbohydrate derivates or be substituted carbohydrate can be randomly in the position deoxidation of any corresponding C; and/or replaced by one or more parts; described part is such as hydrogen; halogen; haloalkyl; carboxyl; acyl group; acyloxy; amino; amide groups; carboxy derivatives; alkyl amino; dialkyl amido; arylamino; alkoxyl; aryloxy group; nitro; cyano group; sulfo group; sulfydryl; imino group; sulfonyl; sulfenyl; sulfinyl; sulfamoyl; alkoxy carbonyl group; carboxamide groups; phosphono; phosphinyl; phosphoryl; phosphino-; thioesters; thioether; oximido; diazanyl; carbamoyl; phospho; phosphonate radical or other feasible groups arbitrarily, condition is carbohydrate derivates or is substituted the effect that carbohydrate plays the sweet taste that improves sweetener composition.
The limiting examples of the carbohydrate in the embodiment of the present invention comprises: Tagatose, trehalose, galactolipin, rhamnose, cyclodextrin (for example alpha-cyclodextrin, beta-schardinger dextrin-and gamma-cyclodextrin), maltodextrin (comprises for example Fibersol-2 of indigestibility maltodextrin TM), glucan, sucrose, glucose, ribulose, fructose, threose, pectinose, wood sugar, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, Ba Lajin sugar or isomaltoketose, erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose, psicose, turanose, cellobiose, amylopectin, gucosamine, mannosamine, trehalose, glucuronic acid, gluconic acid, glucolactone, abequose, galactosamine, the beet low sugar, Isomaltooligosaccharides (isomaltose, Isomaltotriose, panose etc.), wooden low sugar (xylotriose, xylobiose etc.), rough gentian low sugar (gentiobiose, gentianose, rough gentian tetrose etc.), sorbose, Nai Jiluo low sugar, fruit low sugar (ketose, Nystose etc.), Fructus Hordei Germinatus tetrol, Fructus Hordei Germinatus triol, Fructus Hordei Germinatus low sugar (maltotriose, maltotetraose, maltopentaose, MALTOHAXAOASE, Fructus Hordei Germinatus seven sugar etc.), lactulose, melibiose, melitriose, rhamnose, ribose, for example high fructose corn/starch syrup of the liquid sugar of isomerization (HFCS55 for example, HFCS42 or HFCS90), coupling sugar, soybean low sugar and glucose syrup.In addition, carbohydrate can be D-form or L-configuration as used herein.
As used herein, term " polyol " is meant the molecule that comprises a plurality of hydroxyls.Polyalcohol can be glycol, triol or the tetrol that comprises two, three and four hydroxyls respectively.Polyalcohol also can comprise more than four hydroxyls, for example comprises amylalcohol, hexanol, enanthol of five, six and seven hydroxyls etc. respectively.In addition, polyalcohol can also be the polyalcohol of sugar alcohol, polyhydric alcohol or carbohydrate reduction form, and wherein carbonyl (aldehydes or ketones, reduced sugar) is reduced to uncle or secondary hydroxyl.
The limiting examples that sweet taste in the embodiment of the present invention improves the polyalcohol additive comprises: antierythrite, maltitol, mannitol, D-sorbite, lactitol, xylitol, inositol, isomaltol, propane diols, glycerine (glycerine), threitol, galactitol, the reduction Isomaltooligosaccharides, log low sugar also, reduction rough gentian low sugar, the reduction malt syrup, reduction glucose syrup and sugar alcohol or can not cause any other reducible carbohydrate of negative effect to the taste of sweetener composition.
The sweet taste that is applicable to embodiment of the present invention improves amino acid additive and includes but not limited to asparatate, arginine, glycine; glutamic acid, proline, threonine; theanine, cysteine, cystine; alanine, valine, tyrosine; leucine, isoleucine, aspartoyl propylhomoserin; serine, lysine, histidine; ornithine, methionine, carnitine; aminobutyric acid (α-, β-or γ-isomers); glutamine, hydroxyproline, taurine; norvaline, the form of methyl amimoacetic acid and salt thereof (for example sodium salt or sylvite or acid salt).Sweet taste improves amino acid additive and also can be D-or L-configuration and an identical or different amino acid whose propylhomoserin, two propylhomoserins or three propylhomoserin forms.In addition, in appropriate circumstances, amino acid can be α-, β-, γ-, δ-and ε-isomers.The combination of aforementioned amino acid and corresponding salt (for example sodium salt, sylvite, calcium salt, magnesium salts or otheralkali metal or alkali salt, perhaps acid salt) thereof also is that the sweet taste that is applicable to embodiment of the present invention improves additive.Amino acid can be natural or synthetic.Amino acid also can carry out modification.Modified amino acid is meant that at least one atom wherein is through adding, remove, replace or through the arbitrary amino acid (for example N-alkyl amino acid, N-acylamino acid or N-methylamino acid) of combinations thereof.The limiting examples of modified amino acid comprises amino acid derivativges, for example trimethylglycine, sarcosine and N-methylalanine.As used herein, amino acid comprises two kinds in modification and unmodified amino acid.As used herein, modified amino acid also can comprise such as glutathione and L-alanyl-peptide and polypeptide (as dipeptides, tripeptides, tetrapeptide and pentapeptide) such as L-glutamine.
Suitable sweet taste improves the polyaminoacid additive and comprises: poly--the L-asparatate, poly-L-Lysine (for example poly--L-α-lysine or poly--L-ε-lysine), poly--the L-ornithine (for example poly--L-α-ornithine or poly--L-γ-ornithine), poly--the L-arginine, the form of amino acid whose other polymerized forms and salt thereof (for example magnesium salts, calcium salt, sylvite or sodium salt, as the L-glutaminate sodium salt).Sweet taste improves the polyaminoacid additive and also can be D-or L-configuration.In addition, in appropriate circumstances, polyaminoacid can be α-, β-, γ-, δ-and ε-isomers.The combination of aforementioned polyaminoacid and corresponding salt (for example sodium salt, sylvite, calcium salt, magnesium salts or otheralkali metal or alkali salt or acid salt) thereof also is that the sweet taste that is applicable to embodiment of the present invention improves additive.Polyaminoacid as herein described also can comprise the copolymer of different aminoacids.Polyaminoacid can be natural or synthetic.Polyaminoacid also can carry out modification, makes at least one atom through adding, remove, replace or through combinations thereof (for example N-alkyl polyaminoacid or N-acyl group polyaminoacid).As used herein, polyaminoacid comprises two kinds of modification and unmodified polyaminoacid.According to specific embodiments, the modification polyaminoacid includes but not limited to the polyaminoacid of different molecular weight (MW), for example MW is 1,500, MW is 6,000, MW is 25,200, MW is 63,000, MW be 83,000 or MW be poly--L-α-lysine of 300,000.
The sweet taste that is applicable to embodiment of the present invention improves the saccharic acid additive and includes but not limited to: glycuronic acid, uronic acid, aldaric acid, alginic acid, gluconic acid, glucuronic acid, glucaric acid, galactosaccharic acid, galacturonic acid and salt thereof (for example sodium salt, sylvite, calcium salt, magnesium salts or other physiologically acceptable salt) and their combination.
The sweet taste that is applicable to embodiment of the present invention improves the nucleotides additive and includes but not limited to: IMP (IMP), guanosine monophosphate(GMP) (GMP), adenosine monophosphate (AMP), CMP (CMP), one phosphoric acid uracil (UMP), the diphosphonic acid inosine, guanosine diphosphate (GDP), adenosine diphosphate (ADP), CDP, the diphosphonic acid uracil, inosine triphosphate, GTP, atriphos, the triphosphoric acid cytimidine, triphosphoric acid uracil and alkali metal salt thereof or alkali salt and their combination.Nucleotides as herein described also can comprise the additive that nucleotides is relevant, for example nucleosides or nucleic acid alkali (for example guanine, cytimidine, adenine, chest pyrimidine, uracil).
Suitable sweet taste improves organic additive and comprises having-COOH any compound partly.The sweet taste that is applicable to embodiment of the present invention improves organic additive and includes but not limited to: C2-C30 carboxylic acid, the hydroxyl C1-C30 carboxylic acid that is substituted, benzoic acid, the benzoic acid that is substituted (for example 2,4-dihydroxy-benzoic acid), the cinnamic acid that is substituted, alkyd, the hydroxybenzoic acid that is substituted, the cyclohexane carboxylic that is substituted, tannic acid, lactic acid, tartaric acid, citric acid, gluconic acid, glucoheptonic acid, adipic acid, hydroxycitric acid, malic acid, three acid blends (fruitaric acid, malic acid, fumaric acid and tartaric mixture), fumaric acid, maleic acid, butanedioic acid, chlorogenic acid, salicylic acid, creatine, glucosamine hydrochoride, glucono-, caffeic acid, bile acid, acetic acid, ascorbic acid, alginic acid, arabo-ascorbic acid, polyglutamic acid and alkali metal thereof or alkaline-earth metal salt derivative.In addition, sweet taste improves organic additive and also can be D-or L-configuration.
Suitable sweet taste improves the acylate additive and includes but not limited to: all organic acid sodium salts, calcium salt, sylvite and magnesium salts, for example salt of citric acid, malic acid, tartaric acid, fumaric acid, lactic acid (as sodium lactate), alginic acid (as sodium alginate), ascorbic acid (as sodium ascorbate), benzoic acid (as Sodium Benzoate or Potassium Benzoate) and adipic acid.The example that described sweet taste improves the acylate additive can randomly be selected from following one or more parts replacements: hydrogen; alkyl; thiazolinyl; alkynyl; halogen; haloalkyl; carboxyl; acyl group; acyloxy; amino; amide groups; carboxy derivatives; alkyl amino; dialkyl amido; arylamino; alkoxyl; aryloxy group; nitro; cyano group; sulfo group; sulfydryl; imino group; sulfonyl; sulfenyl; sulfinyl; sulfamoyl; alkoxy carbonyl group; carboxamide groups; phosphono; phosphinyl; phosphoryl; phosphino-; thioesters; thioether; acid anhydride; oximido; diazanyl; carbamoyl; phospho; phosphonate radical and any other feasible functional groups, condition is the effect that the acylate additive that is substituted plays the sweet taste that improves sweetener composition.
The sweet taste that is applicable to embodiment of the present invention improves the inorganic acid additive and includes but not limited to: phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate and corresponding alkali metal thereof or alkali salt.
The sweet taste that is applicable to embodiment of the present invention improves the bitter compounds additive and includes but not limited to: caffeine, quinine, urea, bitter orange oil, aurantiin, quassia and salt thereof.
The sweet taste that is applicable to embodiment of the present invention improves flavorant and the flavoring ingredients additive can include but not limited to: vanillic aldehyde, vanilla extract, mango extract, Chinese cassia tree, oranges and tangerines, coconut, ginger, viridiflorol, almond, menthol (comprising the menthol that does not contain peppermint), grape skin extract and grape seed extract." flavorant " and " flavoring ingredients " is for synonym and comprise natural or synthetic or their combination.Flavorant also comprises any other materials of giving fragrance and can be included in when using in the common acceptable scope of natural or non-natural (synthesizing) material to(for) human or animal's safety.Limiting examples with Patent right flavorant can comprise:
Figure BPA00001254715500241
Natural Flavoring Sweetness Enhancer K14323 be (Darmstadt, Germany ), Symrise TMNatural Flavor Mask for Sweerness 161453 and the 164126 (Symrise of German Huo Cimingdeng TM), Natural Advantage TMBitterness Blockers 1,2,9 and 10 (the Natural Advantage of N.J. Freehold TM), Sucramask TM(the Creative Research Management of California, USA Stockton).
The sweet taste that is applicable to embodiment of the present invention improves polymeric additive and can include but not limited to: shitosan, pectin, pectic acid, pectinic acid, polyuronide, polygalacturonic acid, starch, drinkable water colloid or its original extraction thing (acacia natural gum (Fibergum for example TM), shittah natural gum, antler glue), poly-L-Lysine (for example poly--L-α-lysine or poly--L-ε-lysine), poly--the L-ornithine (for example poly--L-α-ornithine or poly--L-γ-ornithine), poly arginine, polypropylene glycol, polyethylene glycol, methoxypolyethylene glycol, poly-aspartic-acid, polyglutamic acid, poly-ethyleneimine, alginic acid, sodium alginate, propylene glycol alginate, sodium hexametaphosphate (SHMP) and salt thereof, polyethylene glycol sodium alginate and other cations and anionic polymer.
The sweet taste that is applicable to embodiment of the present invention improves albumen or the protolysate additive includes but not limited to: bovine serum albumin(BSA) (BSA), lactalbumin (comprises its fraction or concentrate, 90% instant lactalbumin isolate for example, 34% lactalbumin, 50% hydrolyzing lactoalbumin and 80% whey protein concentrate), the solubility rice gluten, soybean protein, protein isolate, protolysate, the product of protolysate, glycoprotein and/or contain amino acid whose proteoglycan (glycine for example, alanine, serine, threonine, the aspartoyl propylhomoserin, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxyproline etc.), collagen (for example gelatin), partial hydrolysis collagen (for example hydrolysis Isin glue collagen), collagen hydrolysate (for example porcine collagen hydrolysate).
The sweet taste that is applicable to embodiment of the present invention improves surfactant additive and includes but not limited to: polysorbate (polyoxyethylene sorbitol monoleate (polysorbate80) for example; polysorbate20; polysorbate60); neopelex; dioctyl sulphur succinate or dioctyl sodium sulfosuccinate; lauryl sodium sulfate; cetylpyridinium chloride; softex kw; sodium taurocholate, carbamyl, choline chloride; sodium glycocholate; sodium taurodeoxycholate, lauric arginate (lauric arginate), stearyl sodium lactate (sodium stearoyl lactylate); natrium taurocholicum; lecithin, sucrose oleate, sucrose stearate; sucrose palmitate, Surfhope SE Cosme C 1216 and other emulsifying agents etc.
The sweet taste that is applicable to embodiment of the present invention improves the flavonoids additive and is divided into flavonols, flavones, flavanones, flavan-3-alcohol, isoflavones or anthocyanidin.The limiting examples of flavonoids additive comprises: (green-tea extract for example is as Polyphenon for catechol TM60, Polyphenon TM30 and Polyphenon TM25 (Mitsui Norin Co., Ltd., Japan)), polyphenol, rutin (enzyme modification rutin Sanmelin for example TMAO (San-Ei Gen F.F.I., Inc., Osaka, Japan)), neohesperidin, aurantiin etc.
The sweet taste that is applicable to embodiment of the present invention improves the alcohols additive and includes but not limited to ethanol.
Suitable sweet taste improves the astringent taste compound additive and includes but not limited to tannic acid, Europium chloride (EuCl 3), gadolinium chloride (GdCl 3), terbium chloride (TbCl 3), alum and polyphenol (for example Tea Polyphenols).
Suitable sweet taste improves vitamin and comprises nicotine (vitamin B3) and pyridoxal hydrochloride (Vitamin B6).
Sweet taste improves composition also can comprise other natural and/or synthesizing efficient sweeteners.For example; comprise at sweetener composition under the situation of at least a NHPS; described at least a sweet taste improves composition can comprise the synthesizing efficient sweetener, and the limiting examples of this synthesizing efficient sweetener comprises: sucralose; acesulfame potassium; the aspartame; alitame; asccharin; neohesperidin dihydrochalcone; cyclamate; knob is sweet; N-[3-(3-hydroxyl-4-methoxyphenyl) propyl group]-L-α-aspartyl]-L-phenylalanine 1-methyl esters; N-[3-(3-hydroxyl-4-methoxyphenyl)-3-methyl butyl]-L-α-aspartyl]-L-phenylalanine 1-methyl esters; N-[3-(3-methoxyl group-4-hydroxy phenyl) propyl group]-L-α-aspartyl]-L-phenylalanine 1-methyl esters and salt thereof etc.Sweet taste improves the form that composition can also be a salt, and the form of this salt can adopt standard method step well known in the art to obtain.Term " salt " represents that also reservation sweet taste of the present invention improves the required chemism of composition and supply the reliable compound of human or animal's edible safety in common acceptable scope.The salt that also can prepare alkali metal (for example sodium or potassium) or alkaline-earth metal (for example calcium or magnesium).Salt also can comprise the combination of alkali metal and alkaline-earth metal.The limiting examples of described salt has: (a). use inorganic acid acid-addition salts that forms and the salt that uses organic acid to form; (b). use such as metal cation such as calcium, bismuth, barium, magnesium, aluminium, copper, cobalt, nickel, cadmium, sodium, potassium or use by ammonia, N the base addition salts that the cation that N-dibenzyl-ethylenediamin, D-gucosamine, tetraethyl ammonium or ethylenediamine produce forms; Perhaps (c). combination (a) and (b).Thereby the form of being improved any salt that composition obtains by sweet taste can be used for embodiment of the present invention, as long as the salt that described sweet taste improves additive can not cause negative effect to sweetener composition or the taste that comprises the Orally administered composition of sweetener component.Can will add in the sweetener composition with the form of the additive salt of the form equivalent of described additive acid or alkali.
In specific embodiments, be suitable for use as sweet taste that sweet taste improves additive and improve inorganic salts and include but not limited to: sodium chloride, potassium chloride, sodium sulphate, potassium citrate, Europium chloride (EuCl 3), gadolinium chloride (GdCl 3), terbium chloride (TbCl 3), magnesium sulfate, alum, magnesium chloride, the monobasic of phosphoric acid, binary, tribasic sodium or sylvite (for example inorganic phosphate), hydrochloride (butter), sodium carbonate, niter cake and sodium acid carbonate.In addition, in specific embodiments, be suitable for use as the organic salt that sweet taste improves additive and include but not limited to: the sodium salt (gluconic acid sodium salt) of the sodium salt of the sodium salt of choline chloride, alginic acid (sodium alginate), glucoheptonic acid, gluconic acid, the sylvite (K-IAO) of gluconic acid, guanidine hydrochloride, glucosamine hydrochoride, monosodium glutamate (MSG), adenosine monophosphate salt, magnesium gluconate, potassium tartrate (monohydrate) and sodium tartrate (dihydrate).
Those skilled in the art will be appreciated that optional sweet taste improves composition and can comprise that sweet taste improves any combination of composition.Described combination is disclosed in the common unsettled U.S. Patent application of submitting on November 17th, 2,006 11/561,148 and 11/561,158 in more detail, is incorporated herein its full content as a reference.In specific embodiments, comprise that the sweetener composition of at least a sweetener, at least a salt and at least a saline taste inhibitor can comprise that also other sweet tastes improve composition, the limiting examples that described other sweet tastes improve composition comprises:
1. at least a carbohydrate;
2. at least a polyalcohol;
3. at least a amino acid;
4. at least a other sweet tastes improve additive;
5. at least a polyalcohol, at least a amino acid and at least a other sweet tastes improve additive;
6. at least a carbohydrate and at least a polyalcohol;
7. at least a carbohydrate and at least a amino acid;
8. at least a carbohydrate and at least a other sweet tastes improve additive;
9. at least a polyalcohol and at least a amino acid;
10. at least a polyalcohol and at least a other sweet tastes improve additive;
11. at least a amino acid and at least a other sweet tastes improve additive;
12. at least a carbohydrate, at least a polyalcohol and at least a amino acid;
13. at least a carbohydrate, at least a polyalcohol and at least a other sweet tastes improve additive;
14. at least a polyalcohol, at least a amino acid and at least a other sweet tastes improve additive; With
15. at least a carbohydrate, at least a amino acid and at least a other sweet tastes improve additive.
Described 15 kinds of main combinations also can be divided into other combinations, to improve sweetener composition or to comprise the overall taste of the Orally administered composition of sweetener component.
As mentioned above, sweet taste improves composition and also can be selected from polyalcohol, carbohydrate, amino acid, other sweet tastes and improve additive and combination thereof except described at least a salt.The limiting examples that spendable sweet taste improves composition except described at least a salt can comprise that sweet taste improves the combination of composition, and described combination comprises:
I. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a other sweet tastes improve additive;
Ii. at least a polyalcohol, at least a carbohydrate and at least a other sweet tastes improve additive;
Iii. at least a polyalcohol and at least a other sweet tastes improve additive;
Iv. at least a polyalcohol and at least a carbohydrate;
V. at least a carbohydrate and at least a other sweet tastes improve additive;
Vi. at least a polyalcohol and at least a amino acid;
Vii. at least a carbohydrate and at least a amino acid;
Viii. at least a amino acid and at least a other sweet tastes improve additive.
Other combinations that can improve composition according to an embodiment of the present invention with the sweet taste that described at least a salt is used in combination comprise:
1. at least a polyalcohol, at least a carbohydrate and at least a amino acid;
2. at least a polyalcohol, at least a carbohydrate and at least a polyaminoacid;
3. at least a polyalcohol, at least a carbohydrate and at least a saccharic acid;
4. at least a polyalcohol, at least a carbohydrate and at least a nucleotides;
5. at least a polyalcohol, at least a carbohydrate and at least a organic acid;
6. at least a polyalcohol, at least a carbohydrate and at least a inorganic acid;
7. at least a polyalcohol, at least a carbohydrate and at least a bitter compounds;
8. at least a polyalcohol, at least a carbohydrate and at least a flavorant or flavoring ingredients;
9. at least a polyalcohol, at least a carbohydrate and at least a polymer;
10. at least a polyalcohol, at least a carbohydrate and at least a albumen or protolysate or contain amino acid whose albumen of small-molecular weight or protolysate;
11. at least a polyalcohol, at least a carbohydrate and at least a surfactant;
12. at least a polyalcohol, at least a carbohydrate and at least a flavonoids;
13. at least a polyalcohol, at least a carbohydrate and at least a alcohol;
14. at least a polyalcohol, at least a carbohydrate and at least a emulsifying agent;
15. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a other sweet tastes improve additive;
16. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a other sweet tastes improve additive;
17. at least a polyalcohol, at least a carbohydrate, at least a saccharic acid and at least a other sweet tastes improve additive;
18. at least a polyalcohol, at least a carbohydrate, at least a nucleotides and at least a other sweet tastes improve additive;
19. at least a polyalcohol, at least a carbohydrate, at least a organic acid and at least a other sweet tastes improve additive;
20. at least a polyalcohol, at least a carbohydrate, at least a inorganic acid and at least a other sweet tastes improve additive;
21. at least a polyalcohol, at least a carbohydrate, at least a bitter compounds and at least a other sweet tastes improve additive;
22. at least a polyalcohol, at least a carbohydrate, at least a flavorant or flavoring ingredients and at least a other sweet tastes improve additive;
23. at least a polyalcohol, at least a carbohydrate, at least a polymer and at least a other sweet tastes improve additive;
24. at least a polyalcohol, at least a carbohydrate, at least a albumen or protolysate and at least a other sweet tastes improve additive;
25. at least a polyalcohol, at least a carbohydrate, at least a surfactant and at least a other sweet tastes improve additive;
26. at least a polyalcohol, at least a carbohydrate, at least a flavonoids and at least a other sweet tastes improve additive;
27. at least a polyalcohol, at least a carbohydrate, at least a pure and mild at least a other sweet tastes improve additive;
28. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a polyaminoacid;
29. at least a polyalcohol, at least a carbohydrate, at least a amino acid, at least a polyaminoacid and at least a saccharic acid;
30. at least a polyalcohol, at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid and at least a nucleotides;
31. at least a polyalcohol, at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides and at least a organic acid;
32. at least a polyalcohol, at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid and at least a inorganic acid;
33. at least a polyalcohol, at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid and at least a bitter compounds;
34. at least a polyalcohol, at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds and at least a polymer;
35. at least a polyalcohol, at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer and at least a albumen or protolysate;
36. at least a polyalcohol, at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer, at least a albumen or protolysate and at least a surfactant;
37. at least a polyalcohol, at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer, at least a albumen or protolysate, at least a surfactant and at least a flavonoids;
38. at least a polyalcohol, at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer, at least a albumen or protolysate, at least a surfactant, at least a flavonoids and at least a alcohol;
39. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a saccharic acid;
40. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a nucleotides;
41. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a organic acid;
42. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a inorganic acid;
43. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a bitter compounds;
44. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a polymer;
45. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a albumen or protolysate;
46. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a surfactant;
47. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a flavonoids;
48. at least a polyalcohol, at least a carbohydrate, at least a amino acid and at least a alcohol;
49. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a saccharic acid;
50. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a nucleotides;
51. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a organic acid;
52. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a inorganic acid;
53. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a bitter compounds;
54. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a polymer;
55. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a albumen or protolysate;
56. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a surfactant;
57. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a flavonoids;
58. at least a polyalcohol, at least a carbohydrate, at least a polyaminoacid and at least a alcohol;
59. at least a polyalcohol, at least a carbohydrate, at least a saccharic acid and at least a nucleotides;
60. at least a polyalcohol, at least a carbohydrate, at least a saccharic acid and at least a organic acid;
61. at least a polyalcohol, at least a carbohydrate, at least a saccharic acid and at least a inorganic acid;
62. at least a polyalcohol, at least a carbohydrate, at least a saccharic acid and at least a bitter compounds;
63. at least a polyalcohol, at least a carbohydrate, at least a saccharic acid and at least a polymer;
64. at least a polyalcohol, at least a carbohydrate, at least a saccharic acid and at least a albumen or protolysate;
65. at least a polyalcohol, at least a carbohydrate, at least a saccharic acid and at least a surfactant;
66. at least a polyalcohol, at least a carbohydrate, at least a saccharic acid and at least a flavonoids;
67. at least a polyalcohol, at least a carbohydrate, at least a saccharic acid and at least a alcohol;
68. at least a polyalcohol, at least a carbohydrate, at least a nucleotides and at least a organic acid;
69. at least a polyalcohol, at least a carbohydrate, at least a nucleotides and at least a inorganic acid;
70. at least a polyalcohol, at least a carbohydrate, at least a nucleotides and at least a bitter compounds;
71. at least a polyalcohol, at least a carbohydrate, at least a nucleotides and at least a polymer;
72. at least a polyalcohol, at least a carbohydrate, at least a nucleotides and at least a albumen or protolysate;
73. at least a polyalcohol, at least a carbohydrate, at least a nucleotides and at least a surfactant;
74. at least a polyalcohol, at least a carbohydrate, at least a nucleotides and at least a flavonoids;
75. at least a polyalcohol, at least a carbohydrate, at least a nucleotides and at least a alcohol;
76. at least a polyalcohol, at least a carbohydrate, at least a organic acid and at least a inorganic acid;
77. at least a polyalcohol, at least a carbohydrate, at least a organic acid and at least a bitter compounds;
78. at least a polyalcohol, at least a carbohydrate, at least a organic acid and at least a polymer;
79. at least a polyalcohol, at least a carbohydrate, at least a organic acid and at least a albumen or protolysate;
80. at least a polyalcohol, at least a carbohydrate, at least a organic acid and at least a surfactant;
81. at least a polyalcohol, at least a carbohydrate, at least a organic acid and at least a flavonoids;
82. at least a polyalcohol, at least a carbohydrate, at least a organic acid and at least a alcohol;
83. at least a polyalcohol, at least a carbohydrate, at least a inorganic acid and at least a bitter compounds;
84. at least a polyalcohol, at least a carbohydrate, at least a inorganic acid and at least a polymer;
85. at least a polyalcohol, at least a carbohydrate, at least a inorganic acid and at least a albumen or protolysate;
86. at least a polyalcohol, at least a carbohydrate, at least a inorganic acid and at least a surfactant;
87. at least a polyalcohol, at least a carbohydrate, at least a inorganic acid and at least a flavonoids;
88. at least a polyalcohol, at least a carbohydrate, at least a inorganic acid and at least a alcohol;
89. at least a polyalcohol, at least a carbohydrate, at least a bitter compounds and at least a polymer;
90. at least a polyalcohol, at least a carbohydrate, at least a bitter compounds and at least a albumen or protolysate;
91. at least a polyalcohol, at least a carbohydrate, at least a bitter compounds and at least a surfactant;
92. at least a polyalcohol, at least a carbohydrate, at least a bitter compounds and at least a flavonoids;
93. at least a polyalcohol, at least a carbohydrate, at least a bitter compounds and at least a alcohol;
94. at least a polyalcohol, at least a carbohydrate, at least a polymer and at least a albumen or protolysate;
95. at least a polyalcohol, at least a carbohydrate, at least a polymer and at least a surfactant;
96. at least a polyalcohol, at least a carbohydrate, at least a polymer and at least a flavonoids;
97. at least a polyalcohol, at least a carbohydrate, at least a polymer and at least a alcohol;
98. at least a polyalcohol, at least a carbohydrate, at least a albumen or protolysate and at least a surfactant;
99. at least a polyalcohol, at least a carbohydrate, at least a albumen or protolysate and at least a flavonoids;
100. at least a polyalcohol, at least a carbohydrate, at least a surfactant and at least a flavonoids;
101. at least a polyalcohol, at least a carbohydrate, at least a surfactant and at least a alcohol; With
102. at least a polyalcohol, at least a carbohydrate, at least a flavonoids and at least a alcohol.
Other combinations that can improve composition according to an embodiment of the present invention with the sweet taste that described at least a salt is used in combination comprise:
1. at least a polyalcohol and at least a amino acid;
2. at least a polyalcohol and at least a polyaminoacid;
3. at least a polyalcohol and at least a saccharic acid;
4. at least a polyalcohol and at least a nucleotides;
5. at least a polyalcohol and at least a organic acid;
6. at least a polyalcohol and at least a inorganic acid;
7. at least a polyalcohol and at least a bitter compounds;
8. at least a polyalcohol and at least a flavorant or flavoring ingredients;
9. at least a polyalcohol and at least a polymer;
10. at least a polyalcohol and at least a albumen or protolysate;
11. at least a polyalcohol and at least a surfactant;
12. at least a polyalcohol and at least a flavonoids;
13. at least a polyalcohol and at least a alcohol;
14. at least a polyalcohol and at least a emulsifying agent;
15. the mixture of at least a polyalcohol and at least a albumen or protolysate or low molecular weight amino acid;
16. at least a polyalcohol, at least a amino acid and at least a other sweet tastes improve additive;
17. at least a polyalcohol, at least a polyaminoacid and at least a other sweet tastes improve additive;
18. at least a polyalcohol, at least a saccharic acid and at least a other sweet tastes improve additive;
19. at least a polyalcohol, at least a nucleotides and at least a other sweet tastes improve additive;
20. at least a polyalcohol, at least a organic acid and at least a other sweet tastes improve additive;
21. at least a polyalcohol, at least a inorganic acid and at least a other sweet tastes improve additive;
22. at least a polyalcohol, at least a bitter compounds and at least a other sweet tastes improve additive;
23. at least a polyalcohol, at least a flavorant or flavoring ingredients and at least a other sweet tastes improve additive;
24. at least a polyalcohol, at least a polymer and at least a other sweet tastes improve additive;
25. at least a polyalcohol, at least a albumen or protolysate and at least a other sweet tastes improve additive;
26. at least a polyalcohol, at least a surfactant and at least a other sweet tastes improve additive;
27. at least a polyalcohol, at least a flavonoids and at least a other sweet tastes improve additive;
28. at least a polyalcohol, at least a pure and mild at least a other sweet tastes improve additive;
29. at least a polyalcohol, at least a amino acid and at least a polyaminoacid;
30. at least a polyalcohol, at least a amino acid, at least a polyaminoacid and at least a saccharic acid;
31. at least a polyalcohol, at least a amino acid, at least a polyaminoacid, at least a saccharic acid and at least a nucleotides;
32. at least a polyalcohol, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides and at least a organic acid;
33. at least a polyalcohol, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid and at least a inorganic acid;
34. at least a polyalcohol, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid and at least a bitter compounds;
35. at least a polyalcohol, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds and at least a polymer;
36. at least a polyalcohol, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer and at least a albumen or protolysate;
37. at least a polyalcohol, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer, at least a albumen or protolysate and at least a surfactant;
38. at least a polyalcohol, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer, at least a albumen or protolysate, at least a surfactant and at least a flavonoids;
39. at least a polyalcohol, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer, at least a albumen or protolysate, at least a surfactant, at least a flavonoids and at least a alcohol;
40. at least a polyalcohol, at least a amino acid and at least a saccharic acid;
41. at least a polyalcohol, at least a amino acid and at least a nucleotides;
42. at least a polyalcohol, at least a amino acid and at least a organic acid;
43. at least a polyalcohol, at least a amino acid and at least a inorganic acid;
44. at least a polyalcohol, at least a amino acid and at least a bitter compounds;
45. at least a polyalcohol, at least a amino acid and at least a polymer;
46. at least a polyalcohol, at least a amino acid and at least a albumen or protolysate;
47. at least a polyalcohol, at least a amino acid and at least a surfactant;
48. at least a polyalcohol, at least a amino acid and at least a flavonoids;
49. at least a polyalcohol, at least a amino acid and at least a alcohol;
50. at least a polyalcohol, at least a polyaminoacid and at least a saccharic acid;
51. at least a polyalcohol, at least a polyaminoacid and at least a nucleotides;
52. at least a polyalcohol, at least a polyaminoacid and at least a organic acid;
53. at least a polyalcohol, at least a polyaminoacid and at least a inorganic acid;
54. at least a polyalcohol, at least a polyaminoacid and at least a bitter compounds;
55. at least a polyalcohol, at least a polyaminoacid and at least a polymer;
56. at least a polyalcohol, at least a polyaminoacid and at least a albumen or protolysate;
57. at least a polyalcohol, at least a polyaminoacid and at least a surfactant;
58. at least a polyalcohol, at least a polyaminoacid and at least a flavonoids;
59. at least a polyalcohol, at least a polyaminoacid and at least a alcohol;
60. at least a polyalcohol, at least a saccharic acid and at least a nucleotides;
61. at least a polyalcohol, at least a saccharic acid and at least a organic acid;
62. at least a polyalcohol, at least a saccharic acid and at least a inorganic acid;
63. at least a polyalcohol, at least a saccharic acid and at least a bitter compounds;
64. at least a polyalcohol, at least a saccharic acid and at least a polymer;
65. at least a polyalcohol, at least a saccharic acid and at least a albumen or protolysate;
66. at least a polyalcohol, at least a saccharic acid and at least a surfactant;
67. at least a polyalcohol, at least a saccharic acid and at least a flavonoids;
68. at least a polyalcohol, at least a saccharic acid and at least a alcohol;
69. at least a polyalcohol, at least a nucleotides and at least a organic acid;
70. at least a polyalcohol, at least a nucleotides and at least a inorganic acid;
71. at least a polyalcohol, at least a nucleotides and at least a bitter compounds;
72. at least a polyalcohol, at least a nucleotides and at least a polymer;
73. at least a polyalcohol, at least a nucleotides and at least a albumen or protolysate;
74. at least a polyalcohol, at least a nucleotides and at least a surfactant;
75. at least a polyalcohol, at least a nucleotides and at least a flavonoids;
76. at least a polyalcohol, at least a nucleotides and at least a alcohol;
77. at least a polyalcohol, at least a organic acid and at least a inorganic acid;
78. at least a polyalcohol, at least a organic acid and at least a bitter compounds;
79. at least a polyalcohol, at least a organic acid and at least a polymer;
80. at least a polyalcohol, at least a organic acid and at least a albumen or protolysate;
81. at least a polyalcohol, at least a organic acid and at least a surfactant;
82. at least a polyalcohol, at least a organic acid and at least a flavonoids;
83. at least a polyalcohol, at least a organic acid and at least a alcohol;
84. at least a polyalcohol, at least a inorganic acid and at least a bitter compounds;
85. at least a polyalcohol, at least a inorganic acid and at least a polymer;
86. at least a polyalcohol, at least a inorganic acid and at least a albumen or protolysate;
87. at least a polyalcohol, at least a inorganic acid and at least a surfactant;
88. at least a polyalcohol, at least a inorganic acid and at least a flavonoids;
89. at least a polyalcohol, at least a inorganic acid and at least a alcohol;
90. at least a polyalcohol, at least a bitter compounds and at least a polymer;
91. at least a polyalcohol, at least a bitter compounds and at least a albumen or protolysate;
92. at least a polyalcohol, at least a bitter compounds and at least a surfactant;
93. at least a polyalcohol, at least a bitter compounds and at least a flavonoids;
94. at least a polyalcohol, at least a bitter compounds and at least a alcohol;
95. at least a polyalcohol, at least a polymer and at least a albumen or protolysate;
96. at least a polyalcohol, at least a polymer and at least a surfactant;
97. at least a polyalcohol, at least a polymer and at least a flavonoids;
98. at least a polyalcohol, at least a polymer and at least a alcohol;
99. at least a polyalcohol, at least a albumen or protolysate and at least a surfactant;
100. at least a polyalcohol, at least a albumen or protolysate and at least a flavonoids;
101. at least a polyalcohol, at least a surfactant and at least a flavonoids;
102. at least a polyalcohol, at least a surfactant and at least a alcohol;
103. at least a polyalcohol, at least a flavonoids and at least a alcohol;
104. at least a sweet taste improves additive and antierythrite;
105. at least a sweet taste improves additive and maltitol;
106. at least a sweet taste improves additive and mannitol;
107. at least a sweet taste improves additive and D-sorbite;
108. at least a sweet taste improves additive and lactitol;
109. at least a sweet taste improves additive and xylitol;
110. at least a sweet taste improves additive and hydroxyl isomaltulose;
111. at least a sweet taste improves additive and propane diols;
112. at least a sweet taste improves additive and glycerine;
113. at least a sweet taste improves additive and isomaltoketose;
114. at least a sweet taste improves additive and reduction Isomaltooligosaccharides;
115. at least a sweet taste improves additive and goes back the log low sugar;
116. at least a sweet taste improves additive and reduction rough gentian low sugar;
117. at least a sweet taste improves additive and reduction malt syrup;
118. at least a sweet taste improves additive and reduction glucose syrup;
119. at least a sweet taste improves additive, antierythrite and at least a other polyalcohols;
120. at least a sweet taste improves additive, maltitol and at least a other polyalcohols;
121. at least a sweet taste improves additive, mannitol and at least a other polyalcohols;
122. at least a sweet taste improves additive, D-sorbite and at least a other polyalcohols;
123. at least a sweet taste improves additive, lactitol and at least a other polyalcohols;
124. at least a sweet taste improves additive, xylitol and at least a other polyalcohols;
125. at least a sweet taste improves additive, pure and mild at least a other polyalcohols of isomaltose;
126. at least a sweet taste improves additive, propane diols and at least a other polyalcohols;
127. at least a sweet taste improves additive, glycerine and at least a other polyalcohols;
128. at least a sweet taste improves additive, reduction Isomaltooligosaccharides and at least a other polyalcohols;
129. at least a sweet taste improves additive, goes back log low sugar and at least a other polyalcohols;
130. at least a sweet taste improves additive, reduction rough gentian low sugar and at least a other polyalcohols;
131. at least a sweet taste improves additive, reduction malt syrup and at least a other polyalcohols; With
132. at least a sweet taste improves additive, reduction glucose syrup and at least a other polyalcohols.
Other combinations that can improve composition according to an embodiment of the present invention with the sweet taste that at least a salt is used in combination comprise:
1. at least a polyalcohol and Tagatose;
2. at least a polyalcohol and trehalose;
3. at least a polyalcohol and galactolipin;
4. at least a polyalcohol and rhamnose;
5. at least a polyalcohol and dextrin;
6. at least a polyalcohol and cyclodextrin;
7. at least a polyalcohol and alpha-cyclodextrin, beta-schardinger dextrin-or gamma-cyclodextrin;
8. at least a polyalcohol and maltodextrin;
9. at least a polyalcohol and glucan;
10. at least a polyalcohol and sucrose;
11. at least a polynary alcohol and glucose;
12. at least a polyalcohol and fructose;
13. at least a polyalcohol and threose;
14. at least a polyalcohol and pectinose;
15. at least a polyalcohol and wood sugar;
16. at least a polyalcohol and lyxose;
17. at least a polyalcohol and allose;
18. at least a polyalcohol and altrose;
19. at least a polyalcohol and mannose;
20. at least a polyalcohol and idose;
21. at least a polyalcohol and talose;
22. at least a polyalcohol and lactose;
23. at least a polyalcohol and maltose;
24. at least a polyalcohol and invert sugar;
25. at least a polyalcohol and trehalose;
26. at least a polyalcohol and isotrehalose;
27. at least a polyalcohol and neotrehalose;
28. at least a polyalcohol and isomaltose;
29. at least a polyalcohol and galactolipin;
30. at least a polyalcohol and beet low sugar;
31. at least a polyalcohol and Isomaltooligosaccharides;
32. at least a polyalcohol and isomaltose;
33. at least a polyalcohol and Isomaltotriose;
34. at least a polyalcohol and panose;
35. at least a polyalcohol and wooden low sugar;
36. at least a polyalcohol and xylotriose;
37. at least a polyalcohol and xylobiose;
38. at least a polyalcohol and rough gentian low sugar;
39. at least a polyalcohol and gentiobiose;
40. at least a polyalcohol and gentianose;
41. at least a polyalcohol and rough gentian tetrose;
42. at least a polyalcohol and sorbose;
43. at least a polyalcohol and Nai Jiluo low sugar;
44. at least a polyalcohol and trehalose;
45. at least a polyalcohol and fruit low sugar;
46. at least a polyalcohol and ketose;
47. at least a polyalcohol and Nystose;
48. at least a polyalcohol and Fructus Hordei Germinatus tetrol;
49. at least a polyalcohol and Fructus Hordei Germinatus triol;
50. at least a polyalcohol and Fructus Hordei Germinatus low sugar;
51. at least a polyalcohol and maltotriose;
52. at least a polyalcohol and maltotetraose;
53. at least a polyalcohol and maltopentaose;
54. at least a polyalcohol and MALTOHAXAOASE;
55. at least a polyalcohol and Fructus Hordei Germinatus seven sugar;
56. at least a polyalcohol and lactulose;
57. at least a polyalcohol and melibiose;
58. at least a polyalcohol and melitriose;
59. at least a polyalcohol and rhamnose;
60. at least a polyalcohol and ribose;
61. the liquid sugar of at least a polyalcohol and isomerization;
62. at least a polyalcohol and high-fructose corn syrup (for example HFCS55, HFCS42 or HFCS90) or starch syrup;
63. at least a polyalcohol and coupling sugar;
64. at least a polyalcohol and soybean low sugar;
65. at least a polyalcohol and glucose syrup;
66. at least a polyalcohol, Tagatose and at least a other carbohydrate;
67. at least a polyalcohol, trehalose and at least a other carbohydrate;
68. at least a polyalcohol, galactolipin and at least a other carbohydrate;
69. at least a polyalcohol, rhamnose and at least a other carbohydrate;
70. at least a polyalcohol, dextrin and at least a other carbohydrate;
71. at least a polyalcohol, cyclodextrin and at least a other carbohydrate;
72. at least a polyalcohol, beta-schardinger dextrin-and at least a other carbohydrate;
73. at least a polyalcohol, maltodextrin and at least a other carbohydrate;
74. at least a polyalcohol, glucan and at least a other carbohydrate;
75. at least a polyalcohol, sucrose and at least a other carbohydrate;
76. at least a polyalcohol, glucose and at least a other carbohydrate;
77. at least a polyalcohol, fructose and at least a other carbohydrate;
78. at least a polyalcohol, threose and at least a other carbohydrate;
79. at least a polyalcohol, pectinose and at least a other carbohydrate;
80. at least a polyalcohol, wood sugar and at least a other carbohydrate;
81. at least a polyalcohol, lyxose and at least a other carbohydrate;
82. at least a polyalcohol, allose and at least a other carbohydrate;
83. at least a polyalcohol, altrose and at least a other carbohydrate;
84. at least a polyalcohol, mannose and at least a other carbohydrate;
85. at least a polyalcohol, idose and at least a other carbohydrate;
86. at least a polyalcohol, talose and at least a other carbohydrate;
87. at least a polyalcohol, lactose and at least a other carbohydrate;
88. at least a polyalcohol, maltose and at least a other carbohydrate;
89. at least a polyalcohol, invert sugar and at least a other carbohydrate;
90. at least a polyalcohol, trehalose and at least a other carbohydrate;
91. at least a polyalcohol, isotrehalose and at least a other carbohydrate;
92. at least a polyalcohol, neotrehalose and at least a other carbohydrate;
93. at least a polyalcohol, isomaltose and at least a other carbohydrate;
94. at least a polyalcohol, galactolipin and at least a other carbohydrate;
95. at least a polyalcohol, beet low sugar and at least a other carbohydrate;
96. at least a polyalcohol, Isomaltooligosaccharides and at least a other carbohydrate;
97. at least a polyalcohol, isomaltose and at least a other carbohydrate;
98. at least a polyalcohol, Isomaltotriose and at least a other carbohydrate;
99. at least a polyalcohol, panose and at least a other carbohydrate;
100. at least a polyalcohol, wooden low sugar and at least a other carbohydrate;
101. at least a polyalcohol, xylotriose and at least a other carbohydrate;
102. at least a polyalcohol, xylobiose and at least a other carbohydrate;
103. at least a polyalcohol, rough gentian low sugar and at least a other carbohydrate;
104. at least a polyalcohol, gentiobiose and at least a other carbohydrate;
105. at least a polyalcohol, gentianose and at least a other carbohydrate;
106. at least a polyalcohol, rough gentian tetrose and at least a other carbohydrate;
107. at least a polyalcohol, sorbose and at least a other carbohydrate;
108. at least a polyalcohol, Nai Jiluo low sugar and at least a other carbohydrate;
109. at least a polyalcohol, trehalose and at least a other carbohydrate;
110. at least a polyalcohol, fruit low sugar and at least a other carbohydrate;
111. at least a polyalcohol, ketose and at least a other carbohydrate;
112. at least a polyalcohol, Nystose and at least a other carbohydrate;
113. at least a polyalcohol, Fructus Hordei Germinatus tetrol and at least a other carbohydrate;
114. at least a polyalcohol, Fructus Hordei Germinatus three pure and mild at least a other carbohydrate;
115. at least a polyalcohol, Fructus Hordei Germinatus low sugar and at least a other carbohydrate;
116. at least a polyalcohol, maltotriose and at least a other carbohydrate;
117. at least a polyalcohol, maltotetraose and at least a other carbohydrate;
118. at least a polyalcohol, maltopentaose and at least a other carbohydrate;
119. at least a polyalcohol, MALTOHAXAOASE and at least a other carbohydrate;
120. at least a polyalcohol, Fructus Hordei Germinatus seven sugar and at least a other carbohydrate;
121. at least a polyalcohol, lactulose and at least a other carbohydrate;
122. at least a polyalcohol, melibiose and at least a other carbohydrate;
123. at least a polyalcohol, melitriose and at least a other carbohydrate;
124. at least a polyalcohol, rhamnose and at least a other carbohydrate;
125. at least a polyalcohol, ribose and at least a other carbohydrate;
126. at least a polyalcohol, the liquid sugar of isomerization and at least a other carbohydrate;
127. at least a polyalcohol, high-fructose corn syrup (for example HFCS55, HFCS42 or HFCS90) or starch syrup and at least a other carbohydrate;
128. at least a polyalcohol, coupling sugar and at least a other carbohydrate;
129. at least a polyalcohol, soybean low sugar and at least a other carbohydrate;
130. at least a polyalcohol, glucose syrup and at least a other carbohydrate;
131. at least a carbohydrate and antierythrite;
132. at least a carbohydrate and maltitol;
133. at least a carbohydrate and mannitol;
134. at least a carbohydrate and D-sorbite;
135. at least a carbohydrate and lactitol;
136. at least a carbohydrate and xylitol;
137. at least a carbohydrate and hydroxyl isomaltulose;
138. at least a carbohydrate and propane diols;
139. at least a carbohydrate and glycerine;
140. at least a carbohydrate and reduction Isomaltooligosaccharides;
141. at least a carbohydrate and go back the log low sugar;
142. at least a carbohydrate and reduction rough gentian low sugar;
143. at least a carbohydrate and reduction malt syrup;
144. at least a carbohydrate and reduction glucose syrup;
145. at least a carbohydrate, antierythrite and at least a other polyalcohols;
146. at least a carbohydrate, maltitol and at least a other polyalcohols;
147. at least a carbohydrate, mannitol and at least a other polyalcohols;
148. at least a carbohydrate, D-sorbite and at least a other polyalcohols;
149. at least a carbohydrate, lactitol and at least a other polyalcohols;
150. at least a carbohydrate, xylitol and at least a other polyalcohols;
151. at least a carbohydrate, maltitol and at least a other polyalcohols;
152. at least a carbohydrate, propane diols and at least a other polyalcohols;
153. at least a carbohydrate, glycerine and at least a other polyalcohols;
154. at least a carbohydrate, reduction Isomaltooligosaccharides and at least a other polyalcohols;
155. at least a carbohydrate, go back log low sugar and at least a other polyalcohols;
156. at least a carbohydrate, reduction rough gentian low sugar and at least a other polyalcohols;
157. at least a carbohydrate, reduction malt syrup and at least a other polyalcohols;
158. at least a carbohydrate, reduction glucose syrup and at least a other polyalcohols.
Other combinations that can improve composition according to an embodiment of the present invention with the sweet taste that described at least a salt is used in combination comprise:
1. at least a carbohydrate and at least a amino acid;
2. at least a carbohydrate and at least a polyaminoacid;
3. at least a carbohydrate and at least a saccharic acid;
4. at least a carbohydrate and at least a nucleotides;
5. at least a carbohydrate and at least a organic acid;
6. at least a carbohydrate and at least a inorganic acid;
7. at least a carbohydrate and at least a bitter compounds;
8. at least a carbohydrate and at least a flavorant or flavoring ingredients;
9. at least a carbohydrate and at least a polymer;
10. at least a carbohydrate and at least a albumen or protolysate;
11. at least a carbohydrate and at least a surfactant;
12. at least a carbohydrate and at least a flavonoids;
13. at least a carbohydrate and at least a alcohol;
14. at least a carbohydrate and at least a albumen or protolysate or the amino acid whose mixture of small-molecular weight;
15. at least a carbohydrate and at least a emulsifying agent;
16. at least a carbohydrate, at least a amino acid and at least a other sweet tastes improve additive;
17. at least a carbohydrate, at least a polyaminoacid and at least a other sweet tastes improve additive;
18. at least a carbohydrate, at least a saccharic acid and at least a other sweet tastes improve additive;
19. at least a carbohydrate, at least a nucleotides and at least a other sweet tastes improve additive;
20. at least a carbohydrate, at least a organic acid and at least a other sweet tastes improve additive;
21. at least a carbohydrate, at least a inorganic acid and at least a other sweet tastes improve additive;
22. at least a carbohydrate, at least a bitter compounds and at least a other sweet tastes improve additive;
23. at least a carbohydrate, at least a flavorant or flavoring ingredients and at least a other sweet tastes improve additive;
24. at least a carbohydrate, at least a polymer and at least a other sweet tastes improve additive;
25. at least a carbohydrate, at least a albumen or protolysate and at least a other sweet tastes improve additive;
26. at least a carbohydrate, at least a surfactant and at least a other sweet tastes improve additive;
27. at least a carbohydrate, at least a flavonoids and at least a other sweet tastes improve additive;
28. at least a carbohydrate, at least a pure and mild at least a other sweet tastes improve additive;
29. at least a carbohydrate, at least a amino acid and at least a polyaminoacid;
30. at least a carbohydrate, at least a amino acid, at least a polyaminoacid and at least a saccharic acid;
31. at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid and at least a nucleotides;
32. at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides and at least a organic acid;
33. at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid and at least a inorganic acid;
34. at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid and at least a bitter compounds;
35. at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds and at least a polymer;
36. at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer and at least a albumen or protolysate;
37. at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer, at least a albumen or protolysate and at least a surfactant;
38. at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer, at least a albumen or protolysate, at least a surfactant and at least a flavonoids;
39. at least a carbohydrate, at least a amino acid, at least a polyaminoacid, at least a saccharic acid, at least a nucleotides, at least a organic acid, at least a inorganic acid, at least a bitter compounds, at least a polymer, at least a albumen or protolysate, at least a surfactant, at least a flavonoids and at least a alcohol;
40. at least a carbohydrate, at least a amino acid and at least a saccharic acid;
41. at least a carbohydrate, at least a amino acid and at least a nucleotides;
42. at least a carbohydrate, at least a amino acid and at least a organic acid;
43. at least a carbohydrate, at least a amino acid and at least a inorganic acid;
44. at least a carbohydrate, at least a amino acid and at least a bitter compounds;
45. at least a carbohydrate, at least a amino acid and at least a polymer;
46. at least a carbohydrate, at least a amino acid and at least a albumen or protolysate;
47. at least a carbohydrate, at least a amino acid and at least a surfactant;
48. at least a carbohydrate, at least a amino acid and at least a flavonoids;
49. at least a carbohydrate, at least a amino acid and at least a alcohol;
50. at least a carbohydrate, at least a polyaminoacid and at least a saccharic acid;
51. at least a carbohydrate, at least a polyaminoacid and at least a nucleotides;
52. at least a carbohydrate, at least a polyaminoacid and at least a organic acid;
53. at least a carbohydrate, at least a polyaminoacid and at least a inorganic acid;
54. at least a carbohydrate, at least a polyaminoacid and at least a bitter compounds;
55. at least a carbohydrate, at least a polyaminoacid and at least a polymer;
56. at least a carbohydrate, at least a polyaminoacid and at least a albumen or protolysate;
57. at least a carbohydrate, at least a polyaminoacid and at least a surfactant;
58. at least a carbohydrate, at least a polyaminoacid and at least a flavonoids;
59. at least a carbohydrate, at least a polyaminoacid and at least a alcohol;
60. at least a carbohydrate, at least a saccharic acid and at least a nucleotides;
61. at least a carbohydrate, at least a saccharic acid and at least a organic acid;
62. at least a carbohydrate, at least a saccharic acid and at least a inorganic acid;
63. at least a carbohydrate, at least a saccharic acid and at least a bitter compounds;
64. at least a carbohydrate, at least a saccharic acid and at least a polymer;
65. at least a carbohydrate, at least a saccharic acid and at least a albumen or protolysate;
66. at least a carbohydrate, at least a saccharic acid and at least a surfactant;
67. at least a carbohydrate, at least a saccharic acid and at least a flavonoids;
68. at least a carbohydrate, at least a saccharic acid and at least a alcohol;
69. at least a carbohydrate, at least a nucleotides and at least a organic acid;
70. at least a carbohydrate, at least a nucleotides and at least a inorganic acid;
71. at least a carbohydrate, at least a nucleotides and at least a bitter compounds;
72. at least a carbohydrate, at least a nucleotides and at least a polymer;
73. at least a carbohydrate, at least a nucleotides and at least a albumen or protolysate;
74. at least a carbohydrate, at least a nucleotides and at least a surfactant;
75. at least a carbohydrate, at least a nucleotides and at least a flavonoids;
76. at least a carbohydrate, at least a nucleotides and at least a alcohol;
77. at least a carbohydrate, at least a organic acid and at least a inorganic acid;
78. at least a carbohydrate, at least a organic acid and at least a bitter compounds;
79. at least a carbohydrate, at least a organic acid and at least a polymer;
80. at least a carbohydrate, at least a organic acid and at least a albumen or protolysate;
81. at least a carbohydrate, at least a organic acid and at least a surfactant;
82. at least a carbohydrate, at least a organic acid and at least a flavonoids;
83. at least a carbohydrate, at least a organic acid and at least a alcohol;
84. at least a carbohydrate, at least a inorganic acid and at least a bitter compounds;
85. at least a carbohydrate, at least a inorganic acid and at least a polymer;
86. at least a carbohydrate, at least a inorganic acid and at least a albumen or protolysate;
87. at least a carbohydrate, at least a inorganic acid and at least a surfactant;
88. at least a carbohydrate, at least a inorganic acid and at least a flavonoids;
89. at least a carbohydrate, at least a inorganic acid and at least a alcohol;
90. at least a carbohydrate, at least a bitter compounds and at least a polymer;
91. at least a carbohydrate, at least a bitter compounds and at least a albumen or protolysate;
92. at least a carbohydrate, at least a bitter compounds and at least a surfactant;
93. at least a carbohydrate, at least a bitter compounds and at least a flavonoids;
94. at least a carbohydrate, at least a bitter compounds and at least a alcohol;
95. at least a carbohydrate, at least a polymer and at least a albumen or protolysate;
96. at least a carbohydrate, at least a polymer and at least a surfactant;
97. at least a carbohydrate, at least a polymer and at least a flavonoids;
98. at least a carbohydrate, at least a polymer and at least a alcohol;
99. at least a carbohydrate, at least a albumen or protolysate and at least a surfactant;
100. at least a carbohydrate, at least a albumen or protolysate and at least a flavonoids;
101. at least a carbohydrate, at least a surfactant and at least a flavonoids;
102. at least a carbohydrate, at least a surfactant and at least a alcohol;
103. at least a carbohydrate, at least a flavonoids and at least a alcohol;
104. at least a sweet taste improves additive and D-Tagatose;
105. at least a sweet taste improves additive and trehalose;
106. at least a sweet taste improves additive and D-galactolipin;
107. at least a sweet taste improves additive and rhamnose;
108. at least a sweet taste improves additive and dextrin;
109. at least a sweet taste improves additive and cyclodextrin;
110. at least a sweet taste improves additive and beta-schardinger dextrin-;
111. at least a sweet taste improves additive and maltodextrin;
112. at least a sweet taste improves additive and glucan;
113. at least a sweet taste improves additive and sucrose;
114. at least a sweet taste improves additive and glucose;
115. at least a sweet taste improves additive and fructose;
116. at least a sweet taste improves additive and threose;
117. at least a sweet taste improves additive and pectinose;
118. at least a sweet taste improves additive and wood sugar;
119. at least a sweet taste improves additive and lyxose;
120. at least a sweet taste improves additive and allose;
121. at least a sweet taste improves additive and altrose;
122. at least a sweet taste improves additive and mannose;
123. at least a sweet taste improves additive and idose;
124. at least a sweet taste improves additive and talose;
125. at least a sweet taste improves additive and lactose;
126. at least a sweet taste improves additive and maltose;
127. at least a sweet taste improves additive and invert sugar;
128. at least a sweet taste improves additive and trehalose;
129. at least a sweet taste improves additive and isotrehalose;
130. at least a sweet taste improves additive and neotrehalose;
131. at least a sweet taste improves additive and isomaltoketose;
132. at least a sweet taste improves additive and galactolipin;
133. at least a sweet taste improves additive and beet low sugar;
134. at least a sweet taste improves additive and Isomaltooligosaccharides;
135. at least a sweet taste improves additive and isomaltose;
136. at least a sweet taste improves additive and Isomaltotriose;
137. at least a sweet taste improves additive and panose;
138. at least a sweet taste improves additive and wooden low sugar;
139. at least a sweet taste improves additive and xylotriose;
140. at least a sweet taste improves additive and xylobiose;
141. at least a sweet taste improves additive and rough gentian low sugar;
142. at least a sweet taste improves additive and gentiobiose;
143. at least a sweet taste improves additive and gentianose;
144. at least a sweet taste improves additive and rough gentian tetrose;
145. at least a sweet taste improves additive and sorbose;
146. at least a sweet taste improves additive and Nai Jiluo low sugar;
147. at least a sweet taste improves additive and trehalose;
148. at least a sweet taste improves additive and fruit low sugar;
149. at least a sweet taste improves additive and ketose;
150. at least a sweet taste improves additive and Nystose;
151. at least a sweet taste improves additive and Fructus Hordei Germinatus tetrol;
152. at least a sweet taste improves additive and Fructus Hordei Germinatus triol;
153. at least a sweet taste improves additive and Fructus Hordei Germinatus low sugar;
154. at least a sweet taste improves additive and maltotriose;
155. at least a sweet taste improves additive and maltotetraose
156. at least a sweet taste improves additive and maltopentaose;
157. at least a sweet taste improves additive and MALTOHAXAOASE;
158. at least a sweet taste improves additive and Fructus Hordei Germinatus seven sugar;
159. at least a sweet taste improves additive and lactulose;
160. at least a sweet taste improves additive and melibiose;
161. at least a sweet taste improves additive and melitriose;
162. at least a sweet taste improves additive and rhamnose;
163. at least a sweet taste improves additive and ribose;
164. at least a sweet taste improves additive and the liquid sugar of isomerization;
165. at least a sweet taste improves additive and high-fructose corn syrup (for example HFCS55, HFCS42 or HFCS90) or starch syrup;
166. at least a sweet taste improves additive and coupling sugar;
167. at least a sweet taste improves additive and soybean low sugar;
168. at least a sweet taste improves additive and glucose syrup;
169. at least a sweet taste improves additive, D-Tagatose and at least a other carbohydrate;
170. at least a sweet taste improves additive, trehalose and at least a other carbohydrate;
171. at least a sweet taste improves additive, D-galactolipin and at least a other carbohydrate;
172. at least a sweet taste improves additive, rhamnose and at least a other carbohydrate;
173. at least a sweet taste improves additive, dextrin and at least a other carbohydrate;
174. at least a sweet taste improves additive, cyclodextrin and at least a other carbohydrate;
175. at least a sweet taste improves additive, beta-schardinger dextrin-and at least a other carbohydrate;
176. at least a sweet taste improves additive, maltodextrin and at least a other carbohydrate;
177. at least a sweet taste improves additive, glucan and at least a other carbohydrate;
178. at least a sweet taste improves additive, sucrose and at least a other carbohydrate;
179. at least a sweet taste improves additive, glucose and at least a other carbohydrate;
180. at least a sweet taste improves additive, fructose and at least a other carbohydrate;
181. at least a sweet taste improves additive, threose and at least a other carbohydrate;
182. at least a sweet taste improves additive, pectinose and at least a other carbohydrate;
183. at least a sweet taste improves additive, wood sugar and at least a other carbohydrate;
184. at least a sweet taste improves additive, lyxose and at least a other carbohydrate;
185. at least a sweet taste improves additive, allose and at least a other carbohydrate;
186. at least a sweet taste improves additive, altrose and at least a other carbohydrate;
187. at least a sweet taste improves additive, mannose and at least a other carbohydrate;
188. at least a sweet taste improves additive, idose and at least a other carbohydrate;
189. at least a sweet taste improves additive, talose and at least a other carbohydrate;
190. at least a sweet taste improves additive, lactose and at least a other carbohydrate;
191. at least a sweet taste improves additive, maltose and at least a other carbohydrate;
192. at least a sweet taste improves additive, invert sugar and at least a other carbohydrate;
193. at least a sweet taste improves additive, trehalose and at least a other carbohydrate;
194. at least a sweet taste improves additive, isotrehalose and at least a other carbohydrate;
195. at least a sweet taste improves additive, neotrehalose and at least a other carbohydrate;
196. at least a sweet taste improves additive, isomaltoketose and at least a other carbohydrate;
197. at least a sweet taste improves additive, galactolipin and at least a other carbohydrate;
198. at least a sweet taste improves additive, beet low sugar and at least a other carbohydrate;
199. at least a sweet taste improves additive, Isomaltooligosaccharides and at least a other carbohydrate;
200. at least a sweet taste improves additive, isomaltose and at least a other carbohydrate;
201. at least a sweet taste improves additive, Isomaltotriose and at least a other carbohydrate;
202. at least a sweet taste improves additive, panose and at least a other carbohydrate;
203. at least a sweet taste improves additive, wooden low sugar and at least a other carbohydrate;
204. at least a sweet taste improves additive, xylotriose and at least a other carbohydrate;
205. at least a sweet taste improves additive, xylobiose and at least a other carbohydrate;
206. at least a sweet taste improves additive, rough gentian low sugar and at least a other carbohydrate;
207. at least a sweet taste improves additive, gentiobiose and at least a other carbohydrate;
208. at least a sweet taste improves additive, gentianose and at least a other carbohydrate;
209. at least a sweet taste improves additive, rough gentian tetrose and at least a other carbohydrate;
210. at least a sweet taste improves additive, sorbose and at least a other carbohydrate;
211. at least a sweet taste improves additive, Nai Jiluo low sugar and at least a other carbohydrate;
212. at least a sweet taste improves additive, trehalose and at least a other carbohydrate;
213. at least a sweet taste improves additive, fruit low sugar and at least a other carbohydrate;
214. at least a sweet taste improves additive, ketose and at least a other carbohydrate;
215. at least a sweet taste improves additive, Nystose and at least a other carbohydrate;
216. at least a sweet taste improves additive, Fructus Hordei Germinatus tetrol and at least a other carbohydrate;
217. at least a sweet taste improves additive, Fructus Hordei Germinatus three pure and mild at least a other carbohydrate;
218. at least a sweet taste improves additive, Fructus Hordei Germinatus low sugar and at least a other carbohydrate;
219. at least a sweet taste improves additive, maltotriose and at least a other carbohydrate;
220. at least a sweet taste improves additive, maltotetraose and at least a other carbohydrate
221. at least a sweet taste improves additive, maltopentaose and at least a other carbohydrate;
222. at least a sweet taste improves additive, MALTOHAXAOASE and at least a other carbohydrate;
223. at least a sweet taste improves additive, Fructus Hordei Germinatus seven sugar and at least a other carbohydrate;
224. at least a sweet taste improves additive, lactulose and at least a other carbohydrate;
225. at least a sweet taste improves additive, melibiose and at least a other carbohydrate;
226. at least a sweet taste improves additive, melitriose and at least a other carbohydrate;
227. at least a sweet taste improves additive, rhamnose and at least a other carbohydrate;
228. at least a sweet taste improves additive, ribose and at least a other carbohydrate;
229. at least a sweet taste improves additive, the liquid sugar of isomerization and at least a other carbohydrate;
230. at least a sweet taste improves additive, high-fructose corn syrup (for example HFCS55, HFCS42 or HFCS90) or starch syrup and at least a other carbohydrate;
231. at least a sweet taste improves additive, coupling sugar and at least a other carbohydrate;
232. at least a sweet taste improves additive, soybean low sugar and at least a other carbohydrate;
233. at least a sweet taste improves additive, glucose syrup and at least a other carbohydrate;
F. sweetener and sweet taste improve the combination of composition
According to specific embodiments of the present invention, sweetener composition provided herein comprises that at least a salt, at least a saline taste inhibitor and optional at least a sweet taste improve composition, the content that sweet taste improves composition in the described sweetener composition makes the aqueous solution of this sweetener composition have the osmolarity of 10mOsmoles/L at least effectively, and the content described at least a natural and/or the synthesizing efficient sweetener that exists in the wherein said aqueous solution is enough to produce the maximum sweetness intensities that is equal to 10 weight % aqueous sucrose solutions.As used herein, " mOsmoles/L " is meant every liter of milliosmol.According to another embodiment, sweetener composition comprises at least a salt, at least a saline taste inhibitor and optional at least a sweet taste improve composition, the content that described sweet taste improves composition makes the aqueous solution of this sweetener composition have 10 to 500mOsmoles/L effectively, preferred in another embodiment 25 to 500mOsmoles/L, 100 to 500mOsmoles/L in another embodiment, 200 to 500mOsmoles/L in another embodiment, 300 to 500mOsmoles/L osmolarity in another embodiment, the content described at least a natural and/or the synthesizing efficient sweetener that wherein exists in the described aqueous solution is enough to produce the maximum sweetness intensities of the aqueous sucrose solution that is equal to 10 weight %.Improve at multiple sweet taste under the situation of composition and at least a natural and/or synthesizing efficient sweetener, at least a salt, the combination of at least a saline taste inhibitor, the osmolarity that is produced is the summation that described multiple sweet taste improves the osmolarity of composition and described at least a salt and at least a saline taste inhibitor.
Osmolarity is represented measuring of solute osmole in every liter of solution, and wherein osmole equals the molal quantity (for example 1 mole of glucose is 1 osmole) of osmotically active particle in the perfect solution, and 1 mole nacl is 2 osmoles (1 mole of sodium and 1 mole of chlorine).Thereby, in order to improve the taste quality of sweetener composition, osmotically active compound or can not in formulation, introduce tangible peculiar smell to the compound that osmolarity works.
In one embodiment; a kind of sweetener composition is provided; this sweetener composition comprises the combination of sweetener and at least a inorganic salts and at least a saline taste inhibitor, and described sweetener comprises: rebaudioside A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding, curculin, sucralose, asccharin, cyclamate, aspartame, acesulfame potassium or other salt or knob are sweet.Limiting examples comprises at least a saline taste inhibitor and sweetener and following combination: NaCl, KCl, NaHSO 4H 2O, NaH 2PO 4, MgSO 4, KAl (SO 4) 2(alum), Mg 3(PO 4) 2, MgCl 2And KH 2PO 4Or their other combinations, described sweetener comprises: rebaudioside A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding, curculin, sucralose, asccharin, cyclamate, aspartame, acesulfame potassium or other salt or knob are sweet.Specific embodiments comprises at least a saline taste inhibitor and sweetener and such as chloride, phosphate and the sulfate of sodium, magnesium, potassium and calcium (for example sodium chloride and potassium chloride; Potassium phosphate and potassium chloride; Sodium chloride and sodium phosphate; Calcium phosphate and calcium sulfate; Magnesium chloride and magnesium phosphate; Calcium phosphate, calcium sulfate and potassium sulfate) etc. the combination of inorganic salt mixt, described sweetener comprises: rebaudioside A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding, curculin, sucralose, asccharin, cyclamate, aspartame, acesulfame potassium or other salt or knob are sweet.
In specific embodiments, the sweetener composition that comprises sweetener comprises the combination of aspartame, acesulfame potassium or other salt and sucralose and at least a inorganic salts and at least a saline taste inhibitor.In specific embodiments, the content of described at least a inorganic additives in composition is about 25 to about 5000ppm.Limiting examples comprises: the combination of at least a saline taste inhibitor and sweetener (comprising aspartame, acesulfame potassium and sucralose) and magnesium chloride; The combination of at least a saline taste inhibitor and sweetener (comprising aspartame, acesulfame potassium and sucralose) and magnesium sulfate; The combination of perhaps at least a saline taste inhibitor and sweetener (comprising aspartame, acesulfame potassium and sucralose) and magnesium sulfate and sodium chloride.
In one embodiment; a kind of sweetener composition is provided; this sweetener composition comprises the combination of sweetener and at least a acylate and at least a saline taste inhibitor, and described sweetener comprises: rebaudioside A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding, curculin, sucralose, asccharin, cyclamate, aspartame, acesulfame potassium or other salt or knob are sweet.Limiting examples comprises at least a saline taste inhibitor and sweetener and following combination: the choline chloride in the citrate buffer, maltonic acid sodium salt, guanidine hydrochloride, hydrochloric acid D-gucosamine or their combination, described sweetener comprises: rebaudioside A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding, curculin, sucralose, asccharin, cyclamate, aspartame, acesulfame potassium or other salt or knob are sweet.
In one embodiment; a kind of sweetener composition is provided; this sweetener composition comprises that sweetener and at least a sweet taste improve the combination of organic additive, and described sweetener comprises: rebaudioside A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding, curculin, sucralose, asccharin, cyclamate, aspartame, acesulfame potassium or other salt or knob are sweet.Limiting examples comprises at least a saline taste inhibitor and sweetener and following combination: fumaric acid, malic acid, tartaric acid, citric acid, adipic acid, ascorbic acid, tannic acid, butanedioic acid, glutaric acid or their combination, described sweetener comprises: rebaudioside A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding, curculin, sucralose, asccharin, cyclamate, aspartame, acesulfame potassium or other salt or knob are sweet.
In another embodiment; a kind of sweetener composition is provided; this sweetener composition comprises that sweetener and at least a sweet taste improve amino acid additive; at least a sweet taste improves the polyalcohol additive; at least a inorganic salts; the combination of at least a acylate and at least a saline taste inhibitor, described sweetener comprises: rebaudioside A; stevia rebaudianum; stevioside; Momordia grosvenori aglycone IV; momordica grosvenori glycoside V; momordica grosvenori sweetening agent; Mo Naiding; curculin; sucralose; asccharin; cyclamate; the aspartame; acesulfame potassium or other salt; perhaps knob is sweet.In specific embodiments, it is about 100 to about 25000ppm that described at least a sweet taste improves the content of amino acid additive in composition, it is about 400 to about 80000ppm that described at least a sweet taste improves the content of polyalcohol additive in composition, the content of described at least a inorganic salts in composition is about 25 to about 5000ppm, and the content of described at least a acylate in composition is about 20 to about 10000ppm.Limiting examples comprises at least a saline taste inhibitor and sweetener and antierythrite, glycine, KCl, KH 2PO 4With the combination of choline chloride, described sweetener comprises: rebaudioside A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding, curculin, sucralose, asccharin, cyclamate, aspartame, acesulfame potassium or other salt or knob are sweet.
In another embodiment; a kind of sweetener composition is provided; this sweetener composition comprises that sweetener and at least a sweet taste improve the combination that amino acid additive, at least a sweet taste improve polyalcohol additive, at least a inorganic acid salt and at least a saline taste inhibitor, and described sweetener comprises: rebaudioside A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding, curculin, sucralose, asccharin, cyclamate, aspartame, acesulfame potassium or other salt or knob are sweet.In specific embodiments, it is about 100 to about 25000ppm that described at least a sweet taste improves the content of amino acid additive in composition, it is about 400 to about 80000ppm that described at least a sweet taste improves the content of polyalcohol additive in composition, and the content of described at least a inorganic acid salt in composition is about 25 to about 5000ppm.Limiting examples comprises at least a saline taste inhibitor and sweetener and antierythrite, glycine, KCl and KH 2PO 4Combination, described sweetener comprises: rebaudioside A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding, curculin, sucralose, asccharin, cyclamate, aspartame, acesulfame potassium or other salt or knob are sweet.
In another embodiment; a kind of sweetener composition is provided; this sweetener composition comprises the combination of sweetener and at least a inorganic acid salt and at least a saline taste inhibitor, and described sweetener comprises: rebaudioside A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding, curculin, glycyrrizin (for example hydration glycyrrhizic acid one ammonium salt), sucralose, asccharin, cyclamate, aspartame, acesulfame potassium or other salt or knob are sweet.Limiting examples comprises the combination of at least a saline taste inhibitor and sweetener and sodium chloride, and described sweetener comprises: rebaudioside A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding, curculin, glycyrrizin (for example hydration glycyrrhizic acid one ammonium salt), sucralose, asccharin, cyclamate, aspartame, acesulfame potassium or other salt or knob are sweet.
In one embodiment, a kind of sweetener composition is provided, this sweetener composition comprises that at least a NHPS and at least a sweet taste improve the combination that polyalcohol additive, at least a sweet taste improve organic additive, at least a salt and at least a saline taste inhibitor, and described at least a NHPS is selected from rebaudioside A, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, Mo Naiding or curculin.In specific embodiments, it is about 20000 to about 50000ppm that described at least a sweet taste improves the content of polyalcohol additive in composition, and it is about 10 to about 5000ppm that described at least a sweet taste improves the content of organic additive in composition.Exist multiple sweet taste to improve under the situation of organic additive in composition, it is about 500 to about 2500ppm that described multiple sweet taste improves the content of organic additive in composition, and more particularly about 500 to about 1500ppm.In specific embodiments, described at least a salt comprises inorganic salts, acylate or its combination.In another embodiment, above-mentioned composition comprises that also at least a sweet taste improves the inorganic acid additive.
In another embodiment, provide a kind of composition, said composition comprises that rebaudioside A and at least a sweet taste improve the combination that polyalcohol additive, at least a sweet taste improve organic additive, at least a salt and at least a saline taste inhibitor.In specific embodiments, the purity of rebaudioside A is about 50% to about 100% by weight in the stevioside mixture, is about 80 to about 99.5% in another embodiment, is about 97% to about 99.5% in another embodiment.In specific embodiments, the content of the rebaudioside A that exists in described composition can be about 100 to about 3000ppm, is about 200 to about 2000ppm in another embodiment, is about 250 to about 750ppm in another embodiment.The described at least a sweet taste that exists in described composition improves the polyalcohol content of additive and can be about 20000 to about 50000ppm, and the content that the described at least a sweet taste that exists in described composition improves organic additive can be about 10 to about 5000ppm.In specific embodiments, the described at least a sweet taste that exists in described composition improves the polyalcohol content of additive and can be about 30000 to about 40000ppm, and the content that the described at least a sweet taste that exists in described composition improves organic additive can be about 500 to about 2500ppm.In specific embodiments, the content that the multiple sweet taste that exists in described composition improves organic additive is about 500 to about 2500ppm, and described multiple organic additive comprises that content is that about lactic acid of 40 to about 250ppm, content are that about citric acid of 150 to about 460ppm, content are that about 150 to about 460ppm malic acid and content are about 150 to about 460ppm tartaric mixture.Limiting examples comprises rebaudioside A and following combination: salt, saline taste inhibitor, antierythrite, lactic acid, citric acid, malic acid, tartaric acid or its combination.Described composition randomly also can comprise such as flavorants such as caramel, vanilla or other flavorants as described herein or their combination.In specific embodiments, described composition is that carbonated soft drink is for example laughable, but also can be contemplated to the beverage of other types.Those skilled in the art will be appreciated that can change sweet taste in the soda improves organic acid content to reach about 2.3 to about 3.5 pH value.In addition, those skilled in the art also will be appreciated that and in soda sweet taste improve the inorganic acid additive for example phosphoric acid, benzoic acid and sorbic acid can be used singly or in combination pH value to reach about 2.3 to about 3.5.
In another embodiment, above-mentionedly comprise that rebaudioside A and at least a sweet taste improve the composition that polyalcohol additive, at least a sweet taste improve the combination of organic additive, at least a salt and at least a saline taste inhibitor and comprise that also at least a sweet taste improves the inorganic acid additive.In specific embodiments, the described at least a sweet taste that exists in described composition improves the inorganic acid content of additive and can be about 25 to about 5000ppm.The limiting examples that sweet taste improves the inorganic acid additive comprises phosphoric acid, benzoic acid, sorbic acid and combination thereof.
Comprising that rebaudioside A and at least a sweet taste improve in a kind of embodiment of above-mentioned composition of combination that polyalcohol additive, at least a sweet taste improve organic additive, at least a salt and at least a saline taste inhibitor, described at least a salt comprises at least a inorganic acid salt and/or at least a acylate.In one embodiment, the content of the described at least a inorganic acid salt that exists in described composition can be about 25 to about 5000ppm, is about 50 to about 250ppm in another embodiment, is about 150ppm in another embodiment.In another embodiment, the content of the described at least a acylate that exists in described composition can be about 20 to about 10000ppm, is about 50 to about 350ppm in another embodiment, is about 148ppm in another embodiment.Limiting examples comprises: rebaudioside A and antierythrite, sodium chloride or magnesium chloride, lactic acid, citric acid, malic acid, tartaric acid or its combination, and the combination of at least a saline taste inhibitor; Rebaudioside A and antierythrite, potassium citrate or natrium citricum, lactic acid, citric acid, malic acid, tartaric acid or its combination, and the combination of at least a saline taste inhibitor; Perhaps rebaudioside A and antierythrite, sodium chloride and natrium citricum, lactic acid, citric acid, malic acid, tartaric acid or its combination, and the combination of at least a saline taste inhibitor.
Comprising that rebaudioside A and at least a sweet taste improve polyalcohol additive, at least a sweet taste and improve in another embodiment of above-mentioned composition of combination that inorganic acid additive, at least a sweet taste improve organic additive, at least a salt and at least a saline taste inhibitor, described at least a salt comprises at least a inorganic acid salt and/or at least a acylate.In one embodiment, the content of the described at least a inorganic acid salt that exists in described composition can be about 25 to about 5000ppm, is about 50 to about 250ppm in another embodiment, is about 150ppm in another embodiment.In another embodiment, the content of the described at least a acylate that exists in described composition can be about 20 to about 10000ppm, is about 50 to about 350ppm in another embodiment, is about 148ppm in another embodiment.Limiting examples comprises: REBA and antierythrite, phosphoric acid, sodium chloride or magnesium chloride, lactic acid, citric acid, malic acid, tartaric acid or its combination, and the combination of at least a saline taste inhibitor; Rebaudioside A and antierythrite, phosphoric acid, potassium citrate or natrium citricum, lactic acid, citric acid, malic acid, tartaric acid or its combination, and the combination of at least a saline taste inhibitor; Perhaps rebaudioside A and antierythrite, phosphoric acid, sodium chloride and natrium citricum, lactic acid, citric acid, malic acid, tartaric acid or its combination, and the combination of at least a saline taste inhibitor.
In another embodiment, provide a kind of composition, said composition comprises the combination such as glycyrrizins such as hydration glycyrrhizic acid one ammonium salt and at least a inorganic acid salt and at least a saline taste inhibitor.Limiting examples comprises the combination of hydration glycyrrhizic acid one ammonium salt and sodium chloride and at least a saline taste inhibitor.
The required weight ratio that natural and/or synthesizing efficient sweetener and one or more sweet tastes improve composition in sweetener composition depends on sweet taste required in concrete natural and/or synthesizing efficient sweetener and final products or the Orally administered composition and other characteristics.Usefulness natural and/or the synthesizing efficient sweetener significantly changes in following ranges: based on weight, its usefulness is about 30 times to about 8000 times of sucrose.Usually, natural and/or synthesizing efficient sweetener and sweet taste improve the part by weight of composition as can be 10000: 1 to 1: 10000; Another limiting examples can be about 9000: 1 to about 1: 9000; Another example can be about 8000: 1 to about 1: 8000; Another example can be about 7000: 1 to about 1: 7000; Another example can be about 6000: 1 to about 1: 6000; Another example can be about 5000: 1 to about 1: 5000; Another example can be about 4000: 1 to about 1: 4000; Another example can be about 3000: 1 to about 1: 3000; Another example can be about 2000: 1 to about 1: 2000; Another example can be about 1500: 1 to about 1: 1500; Another example can be about 1000: 1 to about 1: 1000; Another example can be about 900: 1 to about 1: 900; Another example can be about 800: 1 to about 1: 800; Another example can be about 700: 1 to about 1: 700; Another example can be about 600: 1 to about 1: 600; Another example can be about 500: 1 to about 1: 500; Another example can be about 400: 1 to about 1: 400; Another example can be about 300: 1 to about 1: 300; Another example can be about 200: 1 to about 1: 200; Another example can be about 150: 1 to about 1: 150; Another example can be about 100: 1 to about 1: 100; Another example can be about 90: 1 to about 1: 90; Another example can be about 80: 1 to about 1: 80; Another example can be about 70: 1 to about 1: 70; Another example can be about 60: 1 to about 1: 60; Another example can be about 50: 1 to about 1: 50; Another example can be about 40: 1 to about 1: 40; Another example can be about 30: 1 to about 1: 30; Another example can be about 20: 1 to about 1: 20; Another example can be about 15: 1 to about 1: 15; Another example can be about 10: 1 to about 1: 10; Another example can be about 9: 1 to about 1: 9; Another example can be about 8: 1 to about 1: 8; Another example can be about 7: 1 to about 1: 7; Another example can be about 6: 1 to about 1: 6; Another example can be about 5: 1 to about 1: 5; Another example can be about 4: 1 to about 1: 4; Another example can be about 3: 1 to about 1: 3; Another example can be about 2: 1 to about 1: 2; Another example can be about 1: 1; Described weight ratio depends on selected concrete natural and/or synthesizing efficient sweetener.
But III. per os take in/can increase sweet composition
As mentioned above, sweetener composition can with can increase the combination of sweet composition.But the suitable sweet composition that increases can be to be suitable for increasing sweet any material and being preferably the composition that per os is taken in sweetener.As used herein, term " but composition that per os is taken in " is meant the contacted material of mouth with the human or animal, comprise material that spues again in the intake and the material of drinking, eat, swallowing or take in, and reliable for human or animal's edible safety when in common acceptable scope, using.
But the type of the composition that the related per os of embodiment of the present invention is taken in without limits, as long as human consumption is safe and reliable when using in common acceptable scope.These compositions comprise: food, beverage, medicine, tobacco, nutriment, oral health/cosmetic product etc.The limiting examples of these products comprises non-carbonic acid and soda, for example cola, ginger are, applejack, powdered soft drink (as cola, juice, tea, water, coffee) etc.; Derive from fruit or vegetables fruit juice, comprise the fruit juice of squeezing the juice etc., contain fruit juice, fruit beverage, fruit drink, the beverage that contains fruit juice, vegetable juice, the vegetables-containing juice of fruit grain and contain fruit and vegetable portions juice; Sports drink; Near the beverage of water, for example contain the water of natural or artificial flavour; Teas or preference class (favorite type) beverage, for example coffee, cocoa, black tea, green tea, oolong tea etc.; Milk-contained drink, for example milk beverage, contain newborn coffee, coffee Lamasia, milk tea, fruit milk beverage, Yogurt, sour milk beverage etc.; Dairy products; Baking goods; Dessert (during afternoon tea or after the meal edible increase sweet food product), for example yogurt, jelly, suck type jelly, pudding, Bavaria cheese, suckle freeze, cake, brownie, mousse etc.; Frozen food; Freezing point (cold confection), for example ice cream class such as ice cream, milk shake, milk such as freeze at (add sweetener and various other types raw material in dairy products and stir and the food of freezing gained mixture) and ice cream such as slush, frozen confection etc. (adding the also food of stirring and freezing gained mixture of various other types raw material in liquid glucose); Ice cream; Common dessert (baked cake or steam dessert for example, as cake, biscuit, biscuit, be filled with the bun of beans-jam etc.); Metric system cake and dessert; The desktop goods; Common candy, for example chewing gum (as comprise contain the water-fast substantially for example composition of natural gum or its substitute (comprise prompt earth ridge (jetulong), Gu Takai rubber (guttakay rubber) or certain edible natural/synthetic resin or wax) of colloid of chewing), hard candy, soft sweets, peppermint candy, nougat, lozenges etc.; Sauce comprises fruity sauce, chocolate sauce etc.; Edible gel; Fresh milk oils comprises cream, batter, raw milk's wet goods; Jam comprises strawberry jam, marmalade etc.; Bread comprises bread etc. or other starch-based products; Spices; General flavouring comprises being used for barbecue, the dried sauce that burns fowl, skewer-roasted pork etc. and catsup, soy sauce, noodle soup etc.; Agricultural product, livestock products or marine product through processing; Through the meat products of processing, for example sausage etc.; Cooking food, souse, the tinned food of boiling in sauce, purified diet, garnishes; Snacks, for example potato chips, cooky etc.; Cereal products; Oral or be used for the medicine or the quasi drug in oral cavity, for example vitamin, cough syrup, cough-relieving drops, can chew tablet, amino acid, bitters, acidulant etc., that wherein said medicine can be is solid-state, liquid, colloidal state or gaseous state, for example pill, tablet, spraying, capsule, syrup, drops, lozenge, powder etc.; The personal care product for example is used for other oral compositions in oral cavity, for example oral cleansing lotion, gargle, mouthwash, toothpaste, whitening toothpaste, scale removal toothpaste, mouthspray, teeth whitening etc.; Diatery supplement; Tobacco product, include cigarette and smokeless tobacco goods, for example snuff, cigarette, tobacco pipe and cigar, and the tobacco product of form of ownership, pipe tobacco for example, tobacco leaf, tobacco stem, offal, homogenize through baking tobacco leaves, regeneration cigarette by make in flue dust, offal or sheet, other sources granular or other forms by the tobacco substitute product that non-tobacco-containing material is made, draws or the masticatory pattern tobacco; Animal feed; Nutriment, comprise and to produce drug effect or any food of health effect (comprising disease prevention and cure) or the part of food, the example of nutriment can be the natural food that is rich in nutrition or has pharmaceutically active, garlic for example, soybean, antioxidant, fiber, phytosterol, gucosamine, chondroitin sulfate, stenol, stanols, genseng, ginkgo, sea urchin etc., it perhaps can be the specific components of food, for example can be available from ω-3 fish oil of salmon and other cold water fish, perhaps nutriment can be an Orally administered composition of having introduced any drug ingedient or eutrophy composition, for example is rich in calcium or vitaminic dairy products, introduce vitaminic chewing gum, introduce vitaminic yogurt etc.; Or the expectation per os take in any other increase sweet composition.
According to the preferred embodiments of the invention, above-mentioned sweetening compositions comprises: but per os take in increase sweet mouthful of composition, at least a natural and/or synthesizing efficient sweetener, at least a salt, at least a saline taste inhibitor and optional at least a sweet taste improve composition, described sweet taste improves composition and is selected from carbohydrate, polyalcohol, amino acid, other sweet tastes and improves additive and combination thereof.For example, according to specific embodiments of the present invention, comprise composition that per os takes in such as aqueous drink and become to grade and have as disclosed herein more like the time response of sugar and/or the sweetener composition of flavor characteristics but increase sweet drink.In addition, according to specific embodiments of the present invention, the sweet food product comprise the composition of per os absorption and disclosure has more like the time response of sugar and/or the sweetener composition of flavor characteristics as this paper but increase.In addition, according to specific embodiments of the present invention, increase that sweet medicine comprises active constituents of medicine and/or its pharmaceutically acceptable salt and disclose and have more like the time response of sugar and/or the sweetener composition of flavor characteristics as this paper.In addition as selecting, according to specific embodiments of the present invention, comprise active constituents of medicine and/or its pharmaceutically acceptable salt and contain composition that per os takes in and this paper is disclosed has more dressing like the sweetener composition of the time response of sugar and/or flavor characteristics but increase sweet medicine.In addition, according to specific embodiments of the present invention, increase sweet tobacco product and comprise tobacco and have the more seemingly sugared time response and/or the sweetener composition of flavor characteristics with disclosing of tobacco combination as this paper.In addition, according to specific embodiments of the present invention, sweet nutriment comprises the composition of per os absorption and disclosure has more like the time response of sugar and/or the sweetener composition of flavor characteristics as this paper but increase.In addition, according to specific embodiments of the present invention, sweet oral health products comprises the oral care composition of per os absorption and disclosure has more like the time response of sugar and/or the sweetener composition of flavor characteristics as this paper but increase.In addition, according to specific embodiments of the present invention, sweetening woman's persona product comprises the cosmetic composition of per os absorption and disclosure has more like the time response of sugar and/or the sweetener composition of flavor characteristics as this paper but increase.
The content of the natural and/or synthesizing efficient sweetener that usually, exists in the sweetening compositions significantly changes according to the particular type of sweetening compositions and required sweet taste thereof.Those skilled in the art can easily recognize the suitable levels of sweetener that drops in the sweetening compositions.In specific embodiments, the content described at least a natural and/or the synthesizing efficient sweetener that exists in described sweetening compositions is about 1 to about 5000ppm, and the content that the described at least a sweet taste that exists in described sweetening compositions improves composition is about 0.1 to about 100000ppm.
According to specific embodiments, the suitable content that is used for increasing the efficiency natural sweetener of sweet composition comprises: about 100ppm is to about 3000ppm rebaudioside A; About 50ppm is to about 3000ppm stevia rebaudianum; About 50ppm is to about 3000ppm stevioside; About 50ppm is to about 3000ppm Momordica grosvenori IV; About 50ppm is to about 3000ppm momordica grosvenori glycoside V; About 50ppm is to about 3000ppm momordica grosvenori sweetening agent; About 5ppm extremely about 300ppm is not a fourth; About 5ppm is to about 200ppm rope Ma Tian; About 50ppm is to about 3000ppm hydration glycyrrhizic acid one ammonium salt.
According to specific embodiments, the suitable content that is used for increasing the synthesizing efficient sweetener of sweet composition comprises: about 1ppm is to about 60ppm alitame; About 10ppm is to about 600ppm aspartame; About 1ppm is sweet to about 20ppm knob; About 10ppm is to about 500ppm acesulfame potassium; About 50ppm is to about 5000ppm cyclamate; About 10ppm is to about 500ppm asccharin; About 5ppm is to about 250ppm sucralose; About 1ppm is to about 20ppm N-[3-(3-hydroxyl-4-methoxyphenyl) propyl group]-L-α-aspartyl]-L-phenylalanine 1-methyl esters; About 1ppm is to about 20ppm N-[3-(3-hydroxyl-4-methoxyphenyl)-3-methyl butyl]-L-α-aspartyl]-L-phenylalanine 1-methyl esters; About 1ppm is to about 20ppm N-[3-(3-methoxyl group-4-hydroxy phenyl) propyl group]-L-α-aspartyl]-L-phenylalanine 1-methyl esters.
Although the present invention is described in detail, will be appreciated that those skilled in the art can easily be contemplated to alternative, modification and the equivalent of described embodiment under the situation that aforementioned content is obtained to understand in conjunction with specific embodiments of the present invention.Thereby scope of the present invention should be defined as the scope of claims and any equivalent thereof.

Claims (19)

1. sweetener composition comprises:
At least a high-potency sweetener;
At least a salt;
At least a saline taste inhibitor; With
Optional at least a sweet taste improves composition.
2. the sweetener composition of claim 1, wherein
The content that the described at least a salt that exists in described sweetener composition, at least a saline taste inhibitor and optional at least a sweet taste improve composition makes the aqueous solution of described sweetener composition have the osmolarity of about 10mOsmole/L to about 500mOsmole/L effectively; And
The content of the described at least a high-potency sweetener that exists in the described aqueous solution is enough to produce the maximum sweetness intensities of the aqueous sucrose solution that is equal to 10 weight %.
3. the sweetener composition of claim 1, wherein compare with the sweetener composition that optional at least a sweet taste improves composition with not containing described at least a salt, at least a saline taste inhibitor, described at least a sweet taste improves composition makes described sweetener composition have more flavor characteristics like sugar.
4. the sweetener composition of claim 1, wherein said at least a high-potency sweetener comprise and are selected from following efficiency natural sweetener: rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, but Dole's glycosides A, sweet tea glycosides, stevia rebaudianum, stevioside, Momordia grosvenori aglycone IV, momordica grosvenori glycoside V, momordica grosvenori sweetening agent, the Simon glycosides, Mo Naiding and salt thereof (are not fourth SS, RR, RS, SR), curculin, glycyrrhizic acid and salt thereof, Suo Matian, monellin, mabinlin, the neat thaumatin T of Bradley, Helan sucdrol, leaf stripe, Ge Lixifei element, phloridzin, trifloroside, white clouds glycosides, Ao Sileiding, many ripples pocket glycosides A, Chinese ash glycosides A, Chinese ash glycosides B, the soapberry glycosides, Fu Luomi glycosides I, liquiritin I, jequirity glycosides A, blue or green money willow glycosides I, and combination.
5. the sweetener composition of claim 1; wherein said at least a high-potency sweetener comprises and is selected from following synthesizing efficient sweetener: sucralose; acesulfame potassium or other salt; the aspartame; alitame; asccharin; neohesperidin dihydrochalcone; cyclamate; knob is sweet; N-[3-(3-hydroxyl-4-methoxyphenyl) propyl group]-L-α-aspartyl]-L-phenylalanine 1-methyl esters; N-[3-(3-hydroxyl-4-methoxyphenyl)-3-methyl butyl]-L-α-aspartyl]-L-phenylalanine 1-methyl esters; N-[3-(3-methoxyl group-4-hydroxy phenyl) propyl group]-L-α-aspartyl]-L-phenylalanine 1-methyl esters and salt thereof, and their combination.
6. the sweetener composition of claim 1, wherein said at least a salt comprises inorganic salts, described inorganic salts comprise the salt of alkali metal or alkaline-earth metal.
7. the sweetener composition of claim 1, wherein said at least a saline taste inhibitor comprise reduction, eliminate or suppress the composition of saline taste characteristic.
8. the sweetener composition of claim 7, wherein said at least a saline taste inhibitor comprises: ion channel competitor, epithelium sodium channel inhibitor, capsaicin receptor-1 variant saline taste acceptor inhibitor, perhaps its combination.
9. the sweetener composition of claim 8, wherein said ion channel competitor comprises: natrium citricum, potassium citrate, calcium citrate, magnesium citrate, sodium phosphate, potassium phosphate, calcium phosphate, magnesium phosphate, sodium sulphate, potassium sulfate, calcium sulfate, magnesium sulfate or its combination.
10. the sweetener composition of claim 8, wherein said epithelium sodium channel inhibitor is selected from amiloride, amiloride, benzamine and derivative thereof and their combination.
11. the sweetener composition of claim 8, wherein said capsaicin receptor-1 variant saline taste acceptor inhibitor are selected from, and mailland reaction product, the azoles of soybean protein hydrolyate and reduced sugar moor moral, N-(3-methoxyphenyl)-4-cinnamoyl chloride amine, capsicum is flat and combination.
12. the sweetener composition of claim 1, wherein said at least a sweet taste improves composition and is selected from carbohydrate, polyalcohol, amino acid and corresponding salt thereof, polyaminoacid and corresponding salt thereof, saccharic acid and corresponding salt thereof, organic acid, inorganic acid, acylate, inorganic acid salt, bitter compounds, flavorant, astringent taste compound, polymer, albumen or protolysate, surfactant, emulsifying agent, flavonoids, alcohol, and combination.
13. a sweetening compositions comprises the sweetener composition that can increase sweet component and claim 1.
14. the sweetening compositions of claim 13, wherein
The content that the described at least a salt that exists in described sweetener composition, at least a saline taste inhibitor and optional at least a sweet taste improve composition makes the aqueous solution of described sweetener composition have the osmolarity of 10mOsmole/L to 500mOsmole/L effectively; And
The content of the described at least a high-potency sweetener that exists in the described aqueous solution is enough to produce the maximum sweetness intensities of the aqueous sucrose solution that is equal to 10 weight %.
15. one kind has more like the time response of sugar and/or the method for flavor characteristics sweetener composition, comprises that making at least a high-potency sweetener and at least a salt, at least a saline taste inhibitor and optional at least a sweet taste improve composition makes up.
16. the method for claim 15, wherein
The content that the described at least a salt that adds in described sweetener composition, at least a saline taste inhibitor and optional at least a sweet taste improve composition makes the aqueous solution of described sweetener composition have the osmolarity of about 10mOsmole/L to about 500mOsmole/L effectively; And
The content of the described at least a high-potency sweetener that exists in the described aqueous solution is enough to produce the maximum sweetness intensities that is equal to 10 weight % aqueous sucrose solutions.
17. the method for claim 15, wherein compare with the sweetener composition that optional at least a sweet taste improves composition with not containing described at least a salt, at least a saline taste inhibitor, described at least a salt, at least a saline taste inhibitor and optional at least a sweet taste improve composition makes described at least a high-potency sweetener have more flavor characteristics like sugar.
18. one kind has more like the time response of sugar and/or the method for flavor characteristics sweetening compositions, comprise making increasing sweet composition and sweetener composition combination, described sweetener composition comprises that at least a high-potency sweetener, at least a salt, at least a saline taste inhibitor and optional at least a sweet taste improve composition.
19. the method for claim 18, wherein
The content that the described at least a salt that adds in described sweetener composition, at least a saline taste inhibitor and optional at least a sweet taste improve composition makes the aqueous solution of described sweetener composition have the osmolarity of about 10mOsmole/L to about 500mOsmole/L effectively; And
The content of the described at least a high-potency sweetener that exists in the described aqueous solution is enough to produce the maximum sweetness intensities that is equal to 10 weight % aqueous sucrose solutions.
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