BR112020006437A2 - methods of preparing steviol glycosides and their uses - Google Patents

Abstract

Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O, are provided herein. Sweetened and sweetening consumable products containing Rebaudio-sídeo D, Rebaudiosídeo E, Rebaudiosídeo M, Rebaudiosídeo N and Rebaudiosídeo O are also provided here.

Description

“METHODS OF PREPARATION OF STEVIOL GLYCOSIDE AND USES OF THE SAME” FIELD OF THE INVENTION

[001] The present invention relates, in general, to methods of preparing one or more steviol glycosides, such as Rebaudioside D (Reb D), Rebaudioside E (Reb E), Rebaudioside M (Reb M), Rebaudioside N ( Reb N) and Rebaudioside O (Reb O) from a mixture of steviol glycosides. The present invention relates to sweetener compositions and sweetened consumables containing one or more steviol glycosides, including Reb D, Reb E, Reb M, Reb Ne RebO, and methods of preparing them. The present invention also relates to methods for providing a sugar-like taste and a time profile to the sweetening composition and sweetened consumables using Reb D, Reb E, Reb M, RebNe Reb O.

BACKGROUND OF THE INVENTION

[002] Natural caloric sugars, such as sucrose, fructose and glucose, are used to provide a pleasant taste to drinks, food, pharmaceuticals and oral hygiene / cosmetic products. Sucrose, in particular, gives a taste preferred by consumers. Although sucrose provides superior sweetness characteristics, it is caloric. Non-calorie or low-calorie sweeteners have been introduced to satisfy consumer demand. However, sweeteners within this class differ from natural caloric sugars in ways that continue to frustrate consumers. On a flavor basis, non-calorie or low-calorie sweeteners exhibit a time profile, maximum response, flavor profile, mouthfeel and / or adaptive behavior that differ from sugar. Specifically, non-calorie or low-calorie sweeteners exhibit late sweetness onset, persistent aftertaste, bitter taste, metallic taste, astringent flavor, refreshing flavor and / or licorice-like flavor. On an origin basis, many non-calorie or low-calorie sweeteners are synthetic chemicals. The desire for a natural, non-calorie or low-calorie sweetener that tastes like sucrose remains high. Stevia rebaudiana is a perennial shrub of the Asteraceae family (Compositae) native to certain regions of South America. The leaves of it have traditionally been used for hundreds of years in Paraguay and Brazil to sweeten teas and local remedies. The plant is commercially grown in Japan, Singapore, Taiwan, Malaysia, South Korea, China, Israel, India, Brazil, Australia and Paraguay.

[003] The leaves of the plant contain a mixture containing diterpene glycosides in an amount ranging from about 10 to 20% of the total dry weight. Diterpene glycosides are about 150 to 450 times sweeter than sugar. Structurally, diterpene glycosides are characterized by a single base, steviol, and differ in the presence of carbohydrate residues at positions C13 and C19. Typically, on a dry weight basis, the four main steviol glycosides found in Stevia leaves are Dulcoside A (0.3%), Reb C (0.6 to 1.0%), Reb A (3.8% ) and Stevioside (9.1%). Other glycosides identified in the Stevia extract include Reb B, D, E F, Steviolbioside and Rubusoside. Among these, only Stevioside and Reb A are available on a commercial scale. Both Stevioside and Reb A have undesirable taste attributes such as bitterness, persistence, astringency, and are unable to achieve a sweetness equivalent of more than 7 to 8% sucrose.

[004] On the other hand, Reb D, Reb E, Reb M, Reb N and Reb O have better flavor attributes and are capable of providing a temporal and flavor profile similar to that of sucrose.

[005] Steviol glycosides can be extracted from leaves using water extraction or organic solvent. Supercritical fluid extraction and steam distillation method have also been described. The methods for recovering sweet Stevia rebaudiana diterpene glycosides using supercritical CO> 2, membrane technology, and water or organic solvents, such as methanol and ethanol,

can also be used.

[0O06] Consequently, there remains a need to develop a method for producing reduced or non-calorie natural sweeteners that provide a temporal and flavor profile similar to that of sucrose.

[007] There is still an additional need to develop sweetened consumable products, such as beverages and food products, containing reduced or non-caloric natural sweeteners that provide a temporal and flavor profile similar to sucrose.

SUMMARY OF THE INVENTION [0O8] The present invention provides a method of preparing steviol glycoside compositions, from a steviol glycoside starting mixture, comprising Reb D, Reb E, Reb M, Reb N, Reb O, and combinations of them at a higher level than the steviol glycoside starting mixture (later in this document, such compositions will be called "Reb DEMNO").

[009] As used herein, the term “steviol glycoside (s)” refers to steviol glycosides, including, but not limited to, naturally occurring steviol glycosides, for example, Rebaudioside A (Reb A), Rebaudioside B (Reb B), Rebaudioside C (Reb C), Rebaudioside D (Reb D), Rebaudioside E (Reb E), Rebaudioside F (Reb F), Rebaudioside G (Reb G), Rebaudioside H (Reb H), Rebaudioside | (Reb |), Rebaudioside J (Reb J), Rebaudioside K (Reb K), Rebaudioside L (Reb L), Rebaudioside M (Reb M), Rebaudioside N (Reb N), Rebaudioside O (Reb O), Rebaudioside Q ( Reb OQ), Rebaudioside R (Reb R), Rebaudioside S (Reb S), Rebaudioside T (Reb T), Rebaudioside U (Reb U), Rebaudioside V (Reb V), Rebaudioside W (Reb W), Rebaudioside Y (Reb Y), Stevioside, Steviolbioside, Dulcoside A and Rubusoside, etc. or synthetic or biosynthetic steviol glycosides, for example, enzymatically glycosylated steviol glycosides, steviol glycoside products from biocatalyst steviol glycoside bioconversion, steviol glycosides from recombinant microbial host fermentation capable of new synthesis of glycosides from steviol, and combinations thereof.

[010] As used herein, the term "T13SG content" is calculated as the sum of the content of the following 13 steviol glycosides on a dry (anhydrous) basis: Rebaudioside A (Reb A), Rebaudioside B (Reb B) , Rebaudioside C (Reb C), Rebaudioside D (Reb D), Rebaudioside E (Reb E), Rebaudioside F (Reb F), Rebaudioside M (Reb M), Rebaudioside N (Reb N), Rebaudioside O (Reb O), Stevioside, Steviolbioside, Dulcoside A and Rubusoside.

[011] As used in this document, the term “Reb DEMNO content” refers to the collective sum of Reb D, Reb E, Reb M, Reb N and Reb O on a dry (anhydrous) basis.

[012] As used herein, the term "Reb DEMNO / T13SG ratio" is calculated as the ratio of "Reb DEMNO content" and "T13SG content" on a dry basis according to the formula below: (Content DEMNO Reb (% dry basis) / TI13SG content (% dry basis) x 100%

[013] In one embodiment, the present invention is a method of preparing Reb DEMNO including passing a steviol glycoside feed solution through a column system packed with a polymeric resin and elution fractions with a higher Reb DEMNO content column to provide a solution eluted with a higher DEMNO Reb content than in the feed solution.

[014] The source of the steviol glycoside feed solution, including at least one or more Reb D, Reb E, Reb M, Reb N and Reb O, may vary. In one embodiment, the steviol glycoside feed solution may be a mixture of stevia extract or commercially available steviol glycoside. In another embodiment, the steviol glycoside feed solution can be prepared from material of plant origin (eg leaves) from Stevia rebaudiana. Alternatively, the steviol glycoside feed solution may be the by-product of other steviol glycoside isolation and purification processes from Stevia rebaudiana plant material. In another embodiment, the steviol glycoside feed solution can be obtained by bioconversion of steviol glycosides by biocatalysts. In yet another embodiment, the steviol glycoside feed solution can be obtained by fermentation of a recombinant microbial host capable of de novo synthesis of steviol glycosides.

[015] According to the present invention, the polymeric resin used in the preparation of Reb DEMNO is a homopolymer or copolymer produced from at least one monomer selected from the following group A, or at least one monomer from the following group B, or at least one monomer from each group A and group B. If more than one monomer is used, the mass percentage of each individual monomer by the sum of all monomers is about 0.1% to about 99.9%, such as from 0.1% to about 5%, from about 5% to about 10%, from about 10% to about 15%, from about 15% to about 20%, about 20% to about 25%, about 25% to about 30%, about 30% to about 35%, about 35% to about 40%, about 40% to about 45%, about 45% to about 50%, about 50% to about 55%, about 55% to about 60%, about 60% to about 65%, about 65% to about 70%, about 70% to about 75%, about 75% about from 80%, from about 80% to about 85%, from about 85% to about 90%, from about 90% to about 95%, from about 95% to about 99.9%.

[016] (a) Group A — any monomer containing carbon, hydrogen, oxygen and / or nitrogen that falls within the categories of N-vinyl amides,

acrylamides, methacrylamides, acrylates with linked amino substituents, methacrylates with linked amino substituents, acrylamides with linked amino substituents, methacrylamides with linked amino substituents, acrylic acid, methacrylic acid, styrene, including compounds in the homologous series of said categories. Examples include, but are not limited to, N-vinylacetamide (CAS 5202-78-8) N-vinyl-2-pyrrolidone - (CAS 88-12-0),) N-vinyl-2-Piperidone (CAS 4370-234) N - vinylcaprolactam (CAS 2235-00-9), N-Methyl-N-vinylacetamide (CAS 3195-78-6), N- Methyl acrylamide (CAS 1187-59-3), N, N-dimethyl acrylamide (CAS 2680-03-7), N-Ethyl acrylamide (CAS 5883-17-0), N, N-diethyl acrylamide (CAS 2675-94-7), N-tert-butyl acrylamide (CAS 107-584) , N-Benzyl-acrylamide (CAS 13304-62-6) N-Methylmethacrylamide (CAS 3887-02-3), N N-dimethyl-netacrylamide (CAS 6976-91-6), N-Ethylmethacrylamide (CAS 7370-88-9), N N-diethyl-netacrylamide (CAS 5441-99-6), N-tert-butyl-methacrylamide (CAS 6554-73-0), N-Benzyl-methacrylamide (CAS 3219-55-4 ), 2- (Dimethylamino) -ethyl methacrylate (CAS 2867-47-2), 2- (dimethylamino) -ethyl acrylate (CAS 2439-35-2), N- [2- (Dimethylamino) ethylJacrylamide (CAS 925- 76-8), N- [2- (NN-Dimethylamino) ethyl | methacrylamide (CAS 13081-44-2), acrylic acid (CAS 79-10-7), methacrylic acid (CAS 79-414) and styrene (CAS 1 00-42-5).

[017] (b) Group B — any type of monomer crosslinker containing carbon, hydrogen and / or oxygen that falls under the general categories of acrylates, methacrylates, divinylbenzene, including compounds in the homologous series of said categories Examples include, but are not limited to , ethylene glycol diacrylate (CAS 2274-11-5), 1,2-propanediol dacrylate (CAS 25151-33-1), 1,3-propanediol diacrylate (CAS 24493-53-6), 1,4-butanediol diacrylate ( CAS 1070-70-8), polyphethylene glycol) diacrylate (CAS 26570-48-9), poly (propylene glycol) diacrylate (CAS 52496-08-9), ethylene glycol dimethacrylate (CAS 97-90-5), 1, 2-propanediol dimethacrylate (CAS 7559- 82-2), 1,3-propanediol dimethacrylate (CAS 1188-09-6), 1,4-butanediol dimethacrylate (CAS 2082-81-7), poly (ethylene glycol) dimethacrylate ( CAS 25852-47-5), polypropylene glycol) dimethacrylate (CAS 25852-49-7), trimethyl | lpropane trimethacrylate (CAS 3290-92-

4) and divinylbenzene (CAS 105-06-6).

[018] According to the present invention, the aforementioned polymeric resin is made by polymerization in stirred aqueous suspension, jet polymerization or emulsion polymerization.

[019] Sweetening compositions comprising Reb DEMNO are also provided herein. In one embodiment, Reb DEMNO is present in an amount effective to provide a sweetness equivalence of about 0.5 to about 14 degrees Brix of sucrose when present in a sweetened consumable product, such as about 0, 5 degree Brix to about 1.0 degree Brix, about 1.0 degree Brix to about 2.0 degrees Brix, about 2.0 degrees Brix to about 3.0 degrees Brix, about 3.0 degrees Brix at about 4.0 degrees Brix, about 4.0 degrees Brix at about 5.0 degrees Brix, about 5.0 degrees Brix at about 6.0 degrees Brix, about 6.0 degrees Brix at about 7.0 degrees Brix, about 7.0 degrees Brix to about 8.0 degrees Brix, about 8.0 degrees Brix to about 9.0 degrees Brix, about 9.0 degrees Brix to about 10.0 degrees Brix, about 10.0 degrees Brix to about 11.0 degrees Brix, about 11.0 degrees Brix to about 12.0 degrees Brix, about 12.0 degrees Brix to about 13, 0 degrees Brix and about 13.0 degrees Brix to about 14.0 degrees Brix. In another embodiment, Reb DEMNO is present in an amount effective to provide sucrose equivalence greater than about 10% when present in a sweetened consumable product, such as, for example, greater than about 20%, greater than about 30 %, greater than about 40%, greater than about 50%, greater than about 60%, greater than about 70%, greater than about 80%, and greater than about 90%.

[020] Reb DEMNO can be used in any way. In one embodiment, Reb DEMNO is the only sweetener in a sweetener composition. In another embodiment, Reb DEMNO is supplied as part of a composition or mixture. In one embodiment, Reb DEMNO is supplied as a Stevia extract, where the Reb DEMNO content is from about 5% to about 99% of the Stevia extract by weight on a dry basis, such as, for example, about from 5% to 10%, about 10% to 20%, about 20% to about 30%, about 30% to 40%, about 40% to 50%, about 50% to about 60% , about 60% to about 70%, about 70% to 80%, about 80% to about 90%, about 90% to about 99%. In another embodiment, Reb DEMNO is supplied in a mixture of steviol glycosides, where Reb DEMNO constitutes about 5% to about 99% of the steviol glycoside mixture by weight on a dry basis, such as, for example, about 5% to 10%, about 10% to 20%, about 20% to about 30%, about 30% to 40%, about 40% to 50%, about 50% to about 60%, about 60% to about 70%, about 70% to 80%, about 80% to about 90%, about 90% to about 99%.

[021] The sweetener compositions may also contain one or more additional sweeteners, including, for example, natural sweeteners, high potency sweeteners, carbohydrate-based sweeteners, polyol-based sweeteners, synthetic sweeteners and combinations thereof.

[022] Particularly desired sweetening compositions comprise Reb DEMNO and a compound selected from the group consisting of Reb A, Reb B, NSF-02, mogroside V, erythritol or combinations thereof.

[023] Sweetener compositions may also contain one or more additives including, for example, carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts including, organic acid salts and organic based salts, inorganic salts, bitter compounds, flavoring and flavoring ingredients, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, flavonoids, alcohols, polymers and combinations thereof.

[024] Sweetener compositions may also contain one or more functional ingredients, such as, for example, saponins, antioxidants, dietary fiber sources, fatty acids, vitamins, glucosamine, minerals, preservatives, hydrating agents, probiotics, prebiotics, weight control, osteoporosis control agents, phytoestrogens, long chain primary aliphatic saturated alcohols, phytosterols and combinations thereof.

[025] Methods of preparing sweetener compositions are also provided. In one embodiment, a method of preparing a sweetener composition comprises combining Reb DEMNO and at least one sweetener and / or additive and / or functional ingredient. In another embodiment, a method for preparing a sweetener composition comprises combining a composition comprising Reb DEMNO and at least one sweetener and / or additive and / or functional ingredient.

[026] The sweetened consumable product containing the sweetener compositions of the present invention is also provided herein. Sweetened consumables include, for example, pharmaceutical compositions, mixtures and edible gel compositions, dental compositions, food, beverages and beverage products.

[027] Methods of preparing sweetened consumables are also presented in this document. In one embodiment, a method of preparing a sweetened consumable product comprises combining a sweetening composition and Reb DEMNO. The method may also include adding one or more of a sweetener, additive and / or functional ingredient. In another embodiment, a method of preparing a sweetened consumable product comprises combining a sweetening composition and a sweetening composition comprising Reb DEMNO. The sweetener composition may optionally comprise one or more of a sweetener, additive and / or functional ingredient.

[028] In specific embodiments, drinks containing Reb DEMNO or the sweetening compositions of the present invention are also presented in this document. Drinks contain a liquid matrix, such as

deionized water, distilled water, water subjected to reverse osmosis, water treated with carbon, purified water, demineralized water, phosphoric acid, phosphate buffer, citric acid, citrate buffer and carbonated water.

[029] High calorie, medium calorie, low calorie and zero calorie drinks containing Reb DEMNO or the sweetening compositions of the present invention are also provided.

[030] Drink preparation methods are also presented in this document. In one embodiment, a method of preparing a drink comprises combining Reb DEMNO and a liquid matrix. The method may further comprise adding one or more of sweeteners, additives and / or functional ingredients to the beverage. In another embodiment, a method of preparing a beverage comprises combining a sweetening composition comprising Reb DEMNO and a liquid matrix.

[031] Table sweetener compositions containing the sweetener compositions of the present invention are also disclosed herein. The table composition may additionally include at least one bulking agent, additive, cake anti-forming agent, functional ingredient and combinations thereof. The table sweetener composition may be present in the form of a solid or a liquid. The liquid table sweetener can comprise water, and optionally additives, such as, for example, polyols (for example, erythritol, sorbitol, propylene glycol or glycerol), acids (for example, citric acid), antimicrobial agents (for example, benzoic acid or a salt thereof).

[032] Delivery systems comprising Reb DEMNO or the sweetening compositions of the present invention are also presented herein, such as, for example, sweetening compositions co-crystallized with a sugar or polyol, agglomerated sweetening compositions, compacted sweetening compositions, sweetening compositions dried, particulate sweeteners, spheronized sweeteners, granular sweeteners and liquid sweeteners.

[033] Finally, a method of imparting a time profile more similar to sugar, flavor profile, or both to a sweetened consumable product comprises combining a sweetening composition with Reb DEMNO or the sweetening compositions of the present invention is also presented in this document . The method may additionally include the addition of other sweeteners, additives, functional ingredients and combinations thereof.

BRIEF DESCRIPTION OF THE DRAWINGS

[034] The attached drawings are included to provide additional understanding of the invention. The drawings illustrate modalities of the invention and together with the description serve to explain the principles of the modalities of the invention.

[035] Figure 1 shows the HPLC chromatogram of steviol glycoside feed solution.

[036] Figure 2 shows the HPLC chromatogram of the fraction eluted with water, with a RE DENO / T13SG ratio greater than the feed solution.

[037] Figure 3 shows the HPLC chromatogram of the fraction eluted with 15% aqueous ethanol, with a lower DEMNO / T13SG ratio than the feed solution.

DETAILED DESCRIPTION OF THE INVENTION

[038] The advantages of the present invention will become more evident from the detailed description provided later in this document. However, it should be understood that the detailed description and specific examples, although indicating the preferred modalities of the invention, are provided by way of illustration only, since various changes and modifications within the spirit and scope of the invention will become evident to those skilled in the art from this detailed description.

[039] The present invention provides a method of preparing steviol glycoside compositions, from a steviol glycoside starting mixture, comprising Reb D, Reb E, Reb M, Reb N, Reb O, and combinations of even at a higher level than the steviol glycoside starting mixture (later in this document, such compositions will be called “Reb DEMNO”).

[040] As used herein, the term “steviol glycoside (s)” refers to steviol glycosides, including, but not limited to, naturally occurring steviol glycosides, for example, Rebaudioside A (Reb A), Rebaudioside B (Reb B), Rebaudioside C (Reb C), Rebaudioside D (Reb D), Rebaudioside E (Reb E), Rebaudioside F (Reb F), Rebaudioside G (Reb G), Rebaudioside H (Reb H), Rebaudioside | (Reb |), Rebaudioside J (Reb J), Rebaudioside K (Reb K), Rebaudioside L (Reb L), Rebaudioside M (Reb M), Rebaudioside N (Reb N), Rebaudioside O (Reb O), Rebaudioside Q ( Reb OQ), Rebaudioside R (Reb R), Rebaudioside S (Reb S), Rebaudioside T (Reb T), Rebaudioside U (Reb U), Rebaudioside V (Reb V), Rebaudioside W (Reb W), Rebaudioside Y (Reb Y), Stevioside, Steviolbioside, Dulcoside A and Rubusoside, etc. or synthetic or biosynthetic steviol glycosides, for example, enzymatically glycosylated steviol glycosides, steviol glycoside products from biocatalyst steviol glycoside bioconversion, steviol glycosides from recombinant microbial host fermentation capable of new synthesis of glycosides from steviol, and combinations thereof.

[041] As used herein, the term "T13SG content" is calculated as the sum of the content of the following 13 steviol glycosides on a dry (anhydrous) basis: Rebaudioside A (Reb A), Rebaudioside B (Reb B) , Rebaudioside C (Reb C), Rebaudioside D (Reb D), Rebaudioside E (Reb E), Rebaudioside F (Reb F), Rebaudioside M (Reb M), Rebaudioside N (Reb N), Rebaudioside O (Reb O), Stevioside, Steviolbioside, Dulcoside A and

Rubusosid.

[042] As used herein, the term “Reb DEMNO content” refers to the collective sum of Reb D, Reb E, Reb M, Reb N and Reb O on a dry (anhydrous) basis.

[043] As used in this document, the term "Reb DEMNO / T13SG ratio" is calculated as the ratio of "Reb DEMNO content" and "T13SG content" on a dry basis according to the formula below: (Content DEMNO Reb (% dry basis) / TI13SG content (% dry basis) x 100%

[044] In one aspect of the invention, a method of preparing Reb DEMNO comprises: (a) passing a steviol glycoside feed solution, including at least one or more Reb D, Reb E, Reb M, Reb N and Reb O, through a column system packed with a resin and, (b) eluting the high DEMNO Reb fractions, using an initial solvent comprising pure water, or water with less than forty percent of the alcohol volume, to from the column system to provide a solution eluted with a higher Reb DEMNO / T13SG ratio than the feed solution, (c) elute fractions with a low Reb DEMNO content, using one or more alcohol-water mixtures with a percentage by volume of alcohol from 5 to 99 percent higher than the initial solvent of the column system to provide one or more eluted solutions with a lower DEMNO / T13SG ratio than the feed solution.

[045] In another embodiment of the invention, a method of preparing Reb DEMNO comprises: (a) passing a steviol glycoside feed solution, including at least one or more Reb D, Reb E, Reb M, Reb N and Reb O, through a column system packed with a resin and,

(b) eluting the high DEMNO Reb fractions, using an initial solvent comprising aqueous acid or aqueous acid with less than forty percent by volume of alcohol, from the column system to provide a solution eluted with a ratio of Reb DEMNO / T13SG content higher than the feed solution, (c) elute fractions with low Reb DEMNO content, using one or more aqueous alcohol-acid mixtures with a 5 to 99 percent alcohol volume percentage higher than the initial solvent in the column system to provide one or more solutions eluted with a lower DEMNO / T13SG ratio than the feed solution.

[046] The source of the steviol glycoside feed solution, including at least one or more Reb D, Reb E, Reb M, Reb N and Reb O, may vary. In one embodiment, the steviol glycoside feed solution may be a mixture of stevia extract or commercially available steviol glycoside. In another embodiment, the steviol glycoside feed solution can be prepared from material of plant origin (eg leaves) from the Stevia rebaudiana plant. Alternatively, the steviol glycoside feed solution may be the by-product of other steviol glycoside isolation and purification processes from Stevia rebaudiana plant material. In another embodiment, the steviol glycoside feed solution can be obtained by bioconversion of steviol glycosides by biocatalysts. In yet another embodiment, the steviol glycoside feed solution can be obtained by fermentation of a recombinant microbial host capable of de novo synthesis of steviol glycosides.

[047] IN another aspect of the invention, the polymeric resin used in the preparation of Reb DEMNO is a homopolymer or copolymer produced from at least one monomer selected from the following group A, or at least one monomer from the following group B, or at least one monomer from each group A and group B.

If more than one monomer is used, the mass percentage of each individual monomer by the sum of all monomers is about 0.1% to about 99.9%, such as, for example, 0.1% to about 5%, about 5% to about 10%, about 10% to about 15%, about 15% to about 20%, about 20% to about 25%, about 25% to about 30%, about 30% to about 35%, about 35% to about 40%, about 40% to about 45%, about 45% to about from 50%, from about 50% to about 55%, from about 55% to about 60%, from about 60% to about 65%, from about 65% to about 70%, about from 70% to about 75%, from about 75% to about 80%, from about 80% to about 85%, from about 85% to about 90%, from about 90% to about 95%, from about 95% to about 99.9%. (a) Group A — any monomer containing carbon, hydrogen, oxygen and / or nitrogen that falls into the categories of N-vinyl amides, acrylamides, methacrylamides, acrylates with linked amino substituents, methacrylates with linked amino substituents, acrylamides with linked amino substituents , methacrylamides with linked amino substituents, acrylic acid, methacrylic acid, styrene, including compounds in the homologous series of said categories.

Examples include, but are not limited to, N-vinylacetamide (CAS 5202-78-8), N-vinyl-2-pyrrolidone (CAS 88-12-0), N-vinyl-2-Piperidone (CAS 4370-23-4) , N-vinylcaprolactam (CAS 2235-00-9), N-Methyl-N-vinylacetamide (CAS 3195-78-6), N-Methyl acrylamide (CAS 1187-59-3), N, N-dimethyl acrylamide (CAS 2680-03-7), N-Ethyl acrylamide (CAS 5883-17-0), N, N-diethyl acrylamide (CAS 2675-94-7), N-tert-butyl acrylamide (CAS 107- 58-4), N-Benzyl-acrylamide (CAS 13304-62-6), N-Methyl-methacrylamide (CAS 3887-02-3), - N, N-dimethyl-methacrylamide - (CAS 6976-91-6) N-Etl methacrylamide (CAS 7370-88-9), N N-diethyl-netacrylamide (CAS 5441-99-6), N-tert-butyl-methacrylamide (CAS 6554-73-0), N-Benzyl-methacrylamide ( CAS 3219-55-4), 2- (Dimethylamino) -ethyl methacrylate (CAS 2867-47-2), 2- Acrylate

(dimethylamino) -ethyl (CAS 2439-35-2)) N- [2- (Dimethylamino) ethylJacrylamide (CAS 925-76-8), N- [2- (N N-Dimethylamino) ethyl | methacrylamide (CAS 13081- 44-2), acrylic acid (CAS 79-10-7), methacrylic acid (CAS 79-4144) and styrene (CAS 100-42-5).

(b) Group B - any type of monomer crosslinker containing carbon, hydrogen and / or oxygen that falls into the general categories of acrylates, methacrylates, divinylbenzene, including compounds in the homologous series of said categories Examples include, but are not limited to, ethylene glycol diacrylate (CAS 2274-11-5), 1,2-propanediol dacrylate (CAS 25151-33-1), 1,3-propanediol diacrylate (CAS 24493-53-6), 1,4-butanediol diacrylate (CAS 1070- 70-8), poly (ethylene glycol) diacrylate (CAS 26570-48-9), poly (propylene glycol) diacrylate (CAS 52496-08-9), ethylene glycol dimethacrylate (CAS 97-90-5), 1,2 -propanediol dimethacrylate (CAS 7559-82-2), 1,3-propanediol dimethacrylate (CAS 1188-09-6), 1,4-butanediol dimethacrylate (CAS 2082-81-7), poly (fetylene glycol) dimethacrylate (CAS 25852-47-5), poly (propylene glycol) dimethacrylate (CAS 25852-49-7), trimethylolpropane trimethacrylate (CAS 3290-924) and divinylbenzene (CAS 105-06-6).

[048] In another aspect of the present invention, the aforementioned resin has the following characteristics: (a) Particle size from about 1 micron to about 1200 microns, preferably with an average particle size (weighted average by volume ) from about 5 to about 1000 microns, such as an average particle size of about 5 microns to about 15 microns, about 15 microns to about 25 microns, about 25 microns to about microns , about 35 microns to about 45 microns, about 45 microns to about 55 microns, about 55 microns to about 65 microns, about 65 microns to about 75 microns, about 75 microns to about 85 microns , about 85 microns to about 95 microns, about 95 microns to about 100 microns, about 100 microns to about 200 microns, about 200 microns to about 300 microns, about 300 microns to about 400 microns , about 400 microns to about 500 microns, about 500 microns to about 600 microns, ce about 600 microns to about 700 microns, about 700 microns to about 800 microns, about 800 microns to about 900 microns, about 900 microns to about 1000 microns; (b) Nitrogen mass content from about 0% to about 99%, preferably from about 0% to about 10.0%, such as, for example, from about 0% to about 1.5% , about 1.5% to about 2.0%, about 2.0% to about 2.5%, about 2.5% to about 3.0%, about 3.0% to about 3.5%, about 3.5% to about 4.0%, about 4.0% to about 4.5%, about 4.5% to about 5.0%, about from 5.0% to about 6.0%, about 6.0% to about 7.0%, about 7.0% to about 8.0%, about 8.0% to about 9.0% and about 9.0% to about 10.0%

[049] In another aspect of the present invention, the aforementioned resin was made in the presence of one or more of the following polymerization initiators: (a) Peroxide initiators, including, but not limited to, Lauryl peroxide (CAS No. 105-74- 8) and benzoyl peroxide (CAS no 94-36-0); (b) Azo initiators, including, but not limited to, 2,2-azobis (2,4dimethylvaleronitrile) ABDV (CAS No. 2638-94-0).

[050] In another aspect of the present invention, the aforementioned resin was made in the presence of, including, but not limited to, one or more of the following materials that are subsequently removed by washing the resin before use:

[051] Cyclohexanol (CAS No. 108-93-0), 1-Dodecanol (CAS No. 112-53-8), Toluene (CAS No. 108-88-3), Methyl and isobutyl ketone (CAS No. 108-10-1 ), Calcium chloride dihydrate (CAS no 10035-04-8), Sodium phosphate dodecahydrate (CAS no 10101-89-0), Calcium lignosulfonate (CAS no 8061-52-7), Polyvinyl alcohol ( CAS no 9002-89-5), Hydrochloric acid (CAS no 7647-01-0), Methanol (CAS no 67-56-1), Ethyl acetate (CAS no 141-78-6), Sodium chloride (CAS 7647-14-5), Water (CAS 7732-18-5) and Sodium Dodecyl Sulfate (CAS 151-21-3).

[052] In yet another aspect of the present invention, the aforementioned polymeric resin is made by agitated aqueous suspension polymerization, jet polymerization or emulsion polymerization.

Preparation of the Steviol Glycoside Feed Solution

[053] Those skilled in the art will recognize that the techniques described later in this document also apply to other starting materials containing Reb D, Reb E, Reb M, Reb N and Reb O, including, but not limited to, stevia extracts commercially available, commercially available steviol glycoside mixtures, by-products of other processes for isolating and purifying steviol glycosides, synthetic or biosynthetic steviol glycosides, for example, enzymatically glycosylated steviol glycosides, steviol glycoside products from bioconversion of steviol glycosides by biocatalysts, steviol glycosides from fermentation of recombinant microbial host capable of de novo synthesis of steviol glycosides, and combinations thereof.

[054] Those skilled in the art will also understand that, although the process described below assumes a certain order of the steps described, that order can be changed or omitted in some cases.

[055JEM certain modalities, the steviol glycoside feeding solution is the filtrate treated by resin obtained from the purification of Stevia rebaudiana leaf. In another embodiment, the steviol glycoside feed solution is a commercially available stevia extract dissolved in a solvent. In yet another embodiment, the steviol glycoside feed solution is a commercially available extract in which the insoluble material and / or high molecular weight compounds and / or salts have been removed. In yet another embodiment, the steviol glycoside feed solution is an enzymatically glycosylated steviol glycoside product. In another embodiment, the steviol glycoside feed solution can be obtained by bioconversion of steviol glycosides by biocatalysts. In yet another embodiment, the steviol glycoside feed solution can be obtained by fermentation of a recombinant microbial host capable of de novo synthesis of steviol glycosides.

[056] The Reb DEMNO / TI13SG ratio in the steviol glycoside feed solution will also vary depending on the source of the steviol glycosides. In one embodiment, the DEMNO / T13SG Reb in the steviol glycoside feed solution is from about 0.5% to about 95%, for example, from about 0.5% to about 5%, about 5% to about 10%, about 10% to about 15%, about 15% to about 20%, about 20% to about 25%, about 25% to about 30%, about 30% to about 35%, about 35% to about 40%, about 40% to about 45%, about 45% to about 50%, about from 50% to about 55%, from about 55% to about 60%, from about 60% to about 65%, from about 65% to about 70%, from about 70% to about 75%, from about 75% to about 80%, from about 80% to about 85%, from about 85% to about 90%, from about 90% to about 95%. In a specific embodiment, the ratio of Reb DEMNO / T13SG in the steviol glycoside feed solution is about 55% to about 80%.

[057] The steviol glycoside feed solution can be passed through one or more connected columns (connected in series or in parallel), packed with polymeric resin to provide at least one column with adsorbed steviol glycosides. In some embodiments, the number of columns can be greater than 3, for example, 5 columns, 6 columns, 7 columns, 8 columns, 9 columns, 10 columns, 11 columns, 12 columns, 13 columns, 14 columns or columns . The columns can be maintained at a temperature in the range of about 95 ° C, such as, for example, about 5 ° C to 10 ° C, about 10 ° C to 15 ° C, about 15 ° C to 20 ° C, about 20 “C at 25 ºC, about 25 "C at 30 ºC, about 30ºC at ºC, about 35 ºC at 40" C, about 40 "C at 45 ºC, about 45 ºC at 50 ºC, about 50 ºC at 55 ºC, about 55 ºC to 60 ºC, about 60 ºC to 65 ºC, about 65 ºC to 70 ºC, about 70 ºC to 75 "C, about 75 ºC to 80" ºC, about 80 ºC to 85ºC, about 85ºC to 90ºC, about 90 * C to 95ºC.

[058] The ratio of the internal diameter to the height of the column or called the “diameter to height ratio” of the columns should be between about 100: 1 to about 1: 100, such as, for example, about 2: 1, about 6: 1, about 10: 1, about 13: 1, about 16: 1, about 20: 1, about 1: 2, about 1: 6, about 1:10, about 1 : 13, about 1:16 or about 1:20.

[059] In modalities, where the multiple speaker system is connected in parallel, the input of each speaker can connect to a separate power supply while the output of each speaker connects to a separate receiver. The ratio of the volume of the first column to the volume of the second column is preferably in the range of about 1: 1 to 1:10. The volume ratio of the last column to the volume of the previous or penultimate column is preferably in the range of about 3: 1 to 1:10.

[060] The solvent containing the steviol glycoside solution via the column system may comprise alcohol, water, aqueous acid or a combination thereof. In embodiments where aqueous acid is used, the concentration of the aqueous acid can be in the range of about 0.01 mM to 100.0 MM, such as, for example, about 0.01 mM to 0.1 mM, about 0.1 MM to 1.0 mM, about 1.0 mM to 10.0 mM and about 10.0 MM to 100.0 mM. The water-to-alcohol ratio (vol / vol) in the aqueous alcohol solvent can be in the range of about 99.9: 0.1 to about 0.1: 99.9, such as, for example, about 99: 1 about 90:10, about 90:10 to about 80:20, about 80:20 to about 70:30, about 70:30 to about 60:40, about 60:40 about from 50:50, about 50:50 to about 40:60, about

40:60 to about 30:70, about 30:70 to about 20:80, about 20:80 to about 10:90, and about 10:90 to about 1:99. The ratio of aqueous acid to alcohol (vol / vol) in the aqueous alcoholic solvent can be in the range of about 99.9: 0.1 to about 0.1: 99.9, such as, for example, about 99: 1 to about 90:10, about 90:10 to about 80:20, about 80:20 to about 70:30, about 70:30 to about 60:40, about 60:40 to about 50:50, about 50:50 to about 40:60, about 40:60 to about 30:70, about 30:70 to about 20:80, about 20:80 to about 10:90, and about 10:90 to about 1:99. The specific speed (SV) can be from about 0.3 hour * to about 5.0 hour!, For example, about 0.3 hour ”! about 1.0 hour ", about 1.0 hour" about 2.0 hour ", about 2.0 hour" about 3.0 hour ", about 3.0 hour" about 4.0 hours "and about 4.0 hours"! about 5.0 hours.

[061] Alcohol can be selected from, for example, methanol, ethanol, n-propanol, 2-propanol, 1-butanol, 2-butanol and mixtures thereof. Aqueous acid can be selected from, for example, aqueous hydrochloric acid, aqueous nitric acid, aqueous phosphoric acid, aqueous sulfuric acid, aqueous formic acid, aqueous acetic acid, and mixtures thereof.

[062] In general, Reb D, Reb E, Reb M, Reb N and Reb O are weakly maintained and eluted with water or aqueous acid with a concentration of about 0.1 mM of water with less than forty percent by volume of alcohol. As a result, the initial mixture of steviol glycosides separates into different portions. The portions differ from each other in terms of T13SG and individual glycoside content, particularly Reb DEMNO content.

[063] The desorption of Reb D, Reb E, Reb M, Reb N and Reb O can be carried out with pure water, water containing less than forty percent by volume of alcohol, aqueous acid, or aqueous acid containing less than forty percent percent by volume of alcohol to provide an eluted solution with a high content of Reb DEMNO. "High Reb DEMNO content", as used herein, refers to any material with a higher Reb DEMNO / T13SG ratio compared to the steviol glycoside feed solution before passing through the column system. The solution eluted with a high content of Reb DEMNO has a ratio of Reb DEMNO / T13SG that is about 1% to about 99.5% higher than the feed solution, for example, about 1%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, about 85%, about 90%, about 95% and about 99.5% more higher than the feed solution. In embodiments where aqueous acid is used, the concentration of the aqueous acid can be in the range of about 0.01 mM to 100.0 MM, such as, for example, about 0.01 MM to 0.1 mM, about 0.1 MM to 1.0 mM, about 1.0 MM to 10.0 mM and about 10.0 MM to 100.0 MM. Suitable alcohols include methanol, ethanol, n-propanol, 2-propanol, 1-butanol, 2-butanol and mixtures thereof. Suitable aqueous acids include aqueous hydrochloric acid, aqueous nitric acid, aqueous phosphoric acid, aqueous sulfuric acid, aqueous formic acid, aqueous acetic acid, and mixtures thereof.

[064] After desorption of Reb D, Reb E, Reb M, Reb N and Reb O from the column, the column can also be eluted with an aqueous alcohol solution or a mixture of aqueous acid and alcohol and their combined eluates to provide a solution eluted from steviol glycosides with a low Reb DEMNO content. "Low Reb DEMNO content", as used herein, refers to any material with a lower Reb DEMNO / T13SG ratio compared to the steviol glycoside feed solution before passing through the column system. "Low Reb DEMNO content" also refers to any material that has zero Reb DEMNO content. In a specific embodiment, the aqueous alcoholic solution or the mixture of aqueous acid and alcohol may contain between about 1% to about 100% alcohol content, for example, between about

1% to 5%, about 5% to 10%, about 10% to about 20%, about 20% to about 30%, about 30% to about 40%, about 40% to about 50%, about 50% to about 60%, about 60% to about 70%, about 70% to about 80%, about 80% to about 90% and about 90% to about 100%.

[065] In another embodiment, after eluting material with a low Reb DEMNO content from the column, the column is washed with pure water, aqueous acid, water with less than five volume percent alcohol or aqueous acid with less than five percent alcohol by volume to regenerate the column system for subsequent loading of steviol glycoside feed solution.

[0668] The Reb DEMNO / TI38SG ratio can be determined experimentally by HPLC. For example, a chromatographic analysis can be performed on an HPLC system comprising an HPLC system, Agilent HP 1200, or equivalent, comprised of a pump, a column thermostat, a self-sampler, a UV detector capable of base correction and a data acquisition system. The column can be an “Agilent Poroshell 120 SB-C18, 4.6 mm x 150 mm, 2.7um” at 40º C. The mobile phase consists of two types of premix which is premix 1 containing 10mmol / l of 75% phosphate buffer (pH2,6) and 25% acetonitrile, while premix 2 contains 10mmol / I of 68% phosphate buffer (pH2,6) and 32% acetonitrile in gradient elution - 100 % A from 0 to 12 minutes, linear gradient from 100% A to 100% B from 12 to 13 minutes, and 100% B from 13 to 45 minutes. Steviol glycosides can be identified by their retention times and quantified using quantified reference standards, for example, marketed by ChromaDex Inc. (USA).

[067] The solution eluted with a high content of Reb DEMNO can be distilled or evaporated under vacuum to remove water or any alcoholic solvent. The removal of water or any alcoholic solvents can also be carried out by other suitable methods, such as, for example, nanofiltration.

[068] Alternatively, the solution eluted with a high content of Reb DEMNO can be dried by any suitable method, such as, for example, evaporation under reduced pressure, freeze drying, instant drying, spray drying or a combination thereof to provide a dry powder with a high content of Reb DEMNO, where the ratio of Reb DEMNO / T13SG is higher compared to the steviol glycoside feed solution before passing through the column system.

Sweetening Compositions

[069] Sweetener compositions, as used herein, mean compositions that contain at least one sweet component in combination with at least one other substance, such as, for example, another sweetener or additive.

[070] Sweetenable compositions, as used herein, mean substances that are brought into contact with the mouth of a person or animal, including substances that are ingested and subsequently expelled from the mouth and substances that are drunk, consumed, swallowed or, otherwise, ingested and that are safe for human or animal consumption when used in a generally acceptable range.

[071] Sweetened consumables, as used in this document, mean substances that contain both a sweetener composition and a sweetener or sweetener composition.

[072] For example, a drink without a sweetener component is a type of sweetener composition. A sweetening composition comprising Reb DEMNO and erythritol can be added to the non-sweetened drink, thereby providing a sweetened drink. The sweetened drink is a type of sweetened consumable product.

[073] Reb DEMNO can be supplied in a purified form or as a component of a mixture containing Reb DEMNO and one or more additional components (ie, a sweetening composition comprising Reb DEMNO). In one embodiment, Reb DEMNO is provided as a component of a mixture.

In a specific embodiment, the mixture is an extract of Stevia. Stevia extract can contain Reb DEMNO in an amount ranging from about 5% to about 99% by weight on a dry basis, such as, for example, from about 10% to about 99%, from about 20 % to about 99%, from about 30% to about 99%, from about 40% to about 99%, from about 50% to about 99%, from about 60% to about 99% , from about 70% to about 99%, from about 80% to about 99% and from about 90% to about 99%. In still other embodiments, Stevia extract contains Reb DEMNO in an amount greater than about 90% by weight on a dry basis, for example, greater than about 91%, greater than about 92%, greater than about 93 %, greater than about 94%, greater than about 95%, greater than about 96%, greater than about 97%, greater than about 98% and greater than about 99%.

[074] In one embodiment, Reb DEMNO is supplied as a component of a mixture of steviol glycoside in a sweetener composition, that is, a mixture of steviol glycosides in which the remainder of the non-DEMNO portion of the mixture is fully comprised of steviol glycosides. The identities of steviol glycosides are known in the art and include, but are not limited to, steviol monoside, rubusoside, steviolbioside, stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside F and dulcoside A. The steviol glycoside mixture may contain from about 5% to about 99% Reb DEMNO by weight on a dry basis. For example, a steviol glycoside mixture can contain from about 10% to about 99%, from about 20% to about 99%, from about 30% to about 99%, from about 40% to about 99%, about 50% to about 99%, about 60% to about 99%, about 70% to about 99%, about 80% to about 99% and about 90% to about 99% Reb DEMNO by weight on a dry basis. In still other embodiments, the steviol glycoside mixture may contain more than about 90% Reb DEMNO by weight on a dry basis, for example, more than about

91%, more than about 92%, more than about 93%, more than about 94%, more than about 95%, more than about 96%, more than about 97%, more than about 98 % and more than about 99%.

[075] In one modality, Reb DEMNO is the only sweetener in the sweetener composition, that is, Reb DEMNO is the only component present in the sweetener composition that provides sweetness. In another modality, Reb DEMNO is one of two or more sweetening components present in the sweetening composition.

[076] The amount of sucrose in a reference solution can be described in degrees Brix (* Bx). A Brix grade is 1 gram of sucrose in 100 grams of solution and represents the intensity of the solution as a percentage by weight (% w / w) (strictly, by mass). In one embodiment, a sweetening composition contains Reb DEMNO in an amount effective to provide equivalent sweetness of about 0.50 to 14 degrees Brix of sugar when present in a sweetened consumable product, such as, for example, about 0.5 degree Brix at about 1.0 degree Brix, about 1.0 degree Brix at about 2.0 degree Brix, about 2.0 degree Brix at about 3.0 degree Brix, about 3.0 degree Brix at about 4.0 degrees Brix, about 4.0 degrees Brix to about 5.0 degrees Brix, about 5.0 degrees Brix to about 6.0 degrees Brix, about 6.0 degrees Brix to about 7.0 degrees Brix, about 7.0 degrees Brix to about 8.0 degrees Brix, about 8.0 degrees Brix to about 9.0 degrees Brix, about 9.0 degrees Brix to about 10, 0 degrees Brix, about 10.0 degrees Brix to about 11.0 degrees Brix, about 11.0 degrees Brix to about 12.0 degrees Brix, about 12.0 degrees Brix to about 13.0 degrees Brix and about 13.0 degrees Brix to about 14.0 degrees Brix. In another embodiment, Reb DEMNO is present in an amount effective to provide sweetness equivalent to about 10 degrees Brix when present in a sweetened consumable product.

[077] The sweetness of a sweetener without sucrose can also be measured against a sucrose reference by determining the sucrose equivalence of the sweetener without sucrose. Typically, flavor examiners are trained to detect the sweetness of reference sucrose solutions containing between 1 to 15% sucrose (w / v). Other sucrose-free sweeteners are then tasted in a series of dilutions to determine the concentration of the sweetener without sucrose that is as sweet as a certain percentage of sucrose reference. For example, if a 1% solution of a sweetener is as sweet as a 10% sucrose solution, then the sweetener is said to be 10 times more potent than sucrose.

[078] In one embodiment, Reb DEMNO is present in an amount effective to provide a sucrose equivalent greater than about 10% (w / v) when present in a sweetened consumable product, such as, for example, greater than about 11 %, greater than about 12%, greater than about 13%, or greater than about 14%.

[079] The amount of Reb DEMNO in the sweetener composition may vary. In one embodiment, Reb DEMNO is present in a sweetener composition to impart the desired sweetness when the sweetener composition is present in a sweetened consumable product. For example, Reb DEMNO is present in the sweetening composition in an amount effective to provide a Reb DEMNO concentration of about 1 ppm to about 10,000 ppm when present in a sweetened consumable, such as, for example, about 1 ppm at about 4000 ppm, about 1 ppm to about 3000 ppm, about 1 ppm to about 2000 ppm, about 1 ppm to about 1000 ppm. In another embodiment, Reb DEMNO is present in the sweetening composition in an amount effective to provide a Reb DEMNO concentration of about 10 ppm to about 1000 ppm when present in a sweetened consumable, such as about 10 ppm to about 800 ppm, from about 50 ppm to about 800 ppm, from about 50 ppm to about 600 ppm or from about 200 ppm to about 250 ppm. In a specific embodiment, Reb DEMNO is present in the sweetener composition in an amount effective to provide a concentration of Reb

DEMNO from about 300 ppm to about 600 ppm.

[080] In some embodiments, the sweetener compositions contain one or more additional sweeteners. The additional sweetener can be any type of sweetener, for example, a natural, unnatural or synthetic sweetener. In at least one modality, the at least one additional sweetener is chosen from natural sweeteners in addition to Stevia sweeteners. In another embodiment, at least one additional sweetener is chosen from high-strength synthetic sweeteners.

[081] For example, the at least one additional sweetener can be a carbohydrate-based sweetener. Non-limiting examples of suitable carbohydrate sweeteners include sucrose, fructose, glucose, erythritol, maltitol, lactitol, sorbitol, mannitol, xylitol, tagatose, trehalose, galactose, ramose, cyclodextrin (e.g., a-cyclodextrin, B-cyclodextrin and vy-cyclodextrin), ribulose, threose, arabinose, xylose, lixose, alose, altrose, mannose, idose, lactose, maltose, inverted sugar, isotrealose, neotrealose, palatinose or isomaltulose, erythrose, deoxyribose, gulose, talose, erythrulose, xylulose, xylulose psychosis, turanosis, cellobiosis, glucosamine, mannosamine, fucose, fuculose, glucuronic acid, gluconic acid, glucono-lactone, abecose, galactosamine, xylo-oligosaccharides (xylotriosis, xylobiosis and the like) gentio-oligosaccharides - (gentioe, gentiotrose and gentiotrose ), galactooligosaccharides, sorbose, ketotriosis (dihydroxyacetone), - aldotriosis - (glyceraldehyde), —nigero-oligosaccharides, —fructoligosaccharides (cestosis, nystosis and the like)) aose, maltotriol, tetrasaccharides, mananoligosaccharides, “malto-oligosaccharides - (maltotriose, maltotetraose, maltopentaose, maltoexaose, maltoheptaose and the like), dextrins, lactulose, melibiosis, raffinose, ribose, high sugar syrups with isomerized liquid sugars such as isomerized liquid sugars such as isomerized liquid sugars like isomerized liquid sugars such as x fructose (HFCS / HFSS) (for example, HFCS55, HFCS42 or HFCS90), coupling agents, soy oligosaccharides, glucose syrup and combinations thereof. D or L configurations can be used when applicable.

[082] In other modalities, the additional sweetener is a carbohydrate-based sweetener selected from the group consisting of glucose, fructose, sucrose and combinations thereof.

[083] In another embodiment, the additional sweetener is a carbohydrate-based sweetener selected from D-alose, D-psychosis, L-ribose, D-tagatose, L-glucose, L-fucose, L-Arbinosis, Turanosis and combinations thereof.

[084] Reb DEMNO and the carbohydrate-based sweetener can be present in any weight ratio, such as from about 0.001: 14 to about 1: 0.01, such as from about 0.001: 14 to about 0.01: 14, from about 0.01: 14 to about 0.1: 14, from about 0.1: 14 to about 1.0: 14, from about 1 , 0: 14: to about 1.0: 10, from about 1.0: 10 to about 1.0: 1.0, from about 1.0: 1.0 to about 1.0: 0.1, and from about 1.0: 0.1 to about 1.0: 0.01. Carbohydrates are present in the sweetener composition in an amount effective to provide a concentration of about 100 ppm to about 140,000 ppm, such as, for example, about 100 ppm to about 1000 ppm, about 1000 ppm to about 5000 ppm , about 5000 ppm to about 10,000 ppm, about 10,000 ppm to about 20,000 ppm, about 20,000 ppm to about 30,000 ppm, about 30,000 ppm to about 40,000 ppm, about 40,000 ppm to about 50,000 ppm , about

500.00 ppm to about 60,000 ppm, about 60,000 ppm to about 70,000 ppm, about 70,000 ppm to about 80,000 ppm, about 80,000 ppm to about

90,000 ppm, about 90,000 ppm to about 100,000 ppm, about 100,000 ppm to about 110,000 ppm, about 110,000 ppm to about 120,000 ppm, about

120,000 ppm to about 130,000 ppm, and about 130,000 ppm to about 140,000 ppm, when present in a sweetened consumable, such as a drink.

[085] In yet other embodiments, the at least one additional sweetener is a synthetic sweetener. As used in this document, the phrase "synthetic sweetener" refers to any composition that is not found naturally in nature and typically has a greater sweetness potency than sucrose, fructose or glucose, yet has fewer calories. Non-limiting examples of high-potency synthetic sweeteners suitable for embodiments of this disclosure include sucralose, acesulfame potassium, acesulfame acid and salts thereof, aspartame, alitame, saccharin and salts thereof, nehesperidin dihydrocalcone, cyclamate, acid cyclamenic and salts thereof, neotame, advantame, glycosylated steviol glycosides (GSGs) and combinations thereof. The synthetic sweetener is present in the sweetener composition in an amount effective to provide a concentration of about 0.3 ppm to about 3500 ppm, such as, for example, from about 0.3 ppm to about 1.0 ppm, about from 1.0 ppm to 10 ppm, about 10 ppm to 100 ppm, about 100 ppm to 1000 ppm, about 1000 ppm to about 2000 ppm, about 2000 ppm to about 3000 ppm and about 3000 ppm to about 3500 ppm when present in a sweetened consumable product, such as a drink.

[086] In yet other modalities, the additional sweetener can be a natural sweetener of high potency. Suitable high potency natural sweeteners include, but are not limited to, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside F, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, dulcoside A, dulcoside B, dulcoside B, rubulos, rubulos stevioside, steviolbioside, mogroside | V, mogroside V, Luo Han Guo, siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculine, glycyrrhizic acid and its salts, thaumatin, monelin, mabinline, brazine, hernandulcin, phyllodulcin, glycophylline, chloridzine, trilobtaine, baiunoside, osladin, polypodoside A, pterocarioside A, pterocarioside B, mucurozioside, flomisoside |, periandrine |, abrusoside A, steviolbioside and cyclocarioside | The high potency natural sweetener can be supplied as a pure compound OR, alternatively, as part of an extract. For example, rebaudioside A can be supplied as a single compound or as part of a Stevia extract. The high potency natural sweetener is present in the sweetener composition in an effective amount to provide a concentration of about 0.1 ppm to about

3,000 ppm, for example, from about 0.1 ppm to about 1.0 ppm, about 1.0 ppm to 10 ppm, about 10 ppm to 100 ppm, about 100 ppm to 1000 ppm, about from 1000 ppm to about 2000 ppm and about 2,000 ppm to about 3,000 ppm when present in a sweetened consumable, such as a drink.

[087] In yet other modalities, the additional sweetener can be a chemically or enzymatically modified natural high potency sweetener. Modified high potency natural sweeteners include high potency sweetener glycosylated as glycosyl derivatives, galactosyl, fructosyl containing 1 to 50 glycosidic residues. Glycosylated natural sweeteners can be prepared by enzymatic transglycosylation reaction catalyzed by various enzymes that have transglycosylation activity.

[088l] In another specific modality, a sweetener composition comprises Reb DEMNO and at least one other sweetener that functions as the sweetener component (ie the substance or substances that provide sweetness) of a sweetener composition. Sweetener compositions generally exhibit synergy when combined and have improved flavor and time profiles compared to each sweetener individually. One or more additional sweeteners can be used in the sweetener compositions. In one embodiment, a sweetener composition contains Reb DEMNO and an additional sweetener. In other embodiments, a sweetener composition contains Reb DEMNO and more than one additional sweetener. The at least one other sweetener can be selected from the group consisting of erythritol, Reb B, NSF-02, mogroside V, Reb A and combinations thereof.

[089] In a modality, a sweetening composition comprises Reb

DEMNO and erythritol! as the sweetener component. The relative weight percentage of Reb DEMNO and erythritol may vary. In general, erythritol may comprise from about 0.1% to about 3.5%, such as, for example, from about 0.1% to about 0.5%, about 0.5% to about 1.0%, about 1.0% to about 1.5%, about 1.5% to about 2.0%, from about 2.0% to about 2.5%, about 2.5% to about 3.0%, and about 3.0% to about 3.5% by weight of the sweetener component.

[090] In another embodiment, a sweetening composition comprises Reb DEMNO and Reb B as the sweetening component. The relative weight percentage of Reb DEMNO and Reb B can vary from about 1% to about 99%, such as, for example, about 95% Reb DEMNO / 5% Reb B, about 90% Reb DEMNO / 10% Reb B, about 85% Reb DEMNO / 15% Reb B, about 80% Reb DEMNO / 20% Reb B, about 75% Reb DEMNO / 25% Reb B, about 70% Reb DEMNO / 30% Reb B, about 65% Reb DEMNO / 35% Reb B, about 60% Reb DEMNO / 40% Reb B, about 55% Reb DEMNO / 45 % Reb B, about 50% Reb DEMNO / 50% Reb B, about 45% Reb DEMNO / 55% Reb B, about 40% Reb DEMNO / 60% Reb B, about 35 % Reb DEMNO / 65% Reb B, about 30% Reb DEMNO / 70% Reb B, about 25% Reb DEMNO / 75% Reb B, about 20% Reb DEMNO / 80% Reb B, about 15% Reb DEMNO / 85% Reb B, about 10% Reb DEMNO / 90% Reb B or about 5% Reb DEMNO / 95% Reb B. In a specific embodiment, Reb B comprises from about 5% to about 40% of the sweetener component, such as cer from 10% to about 30% or about 15% to about 25%.

[091] In yet another modality, a sweetener composition comprises Reb DEMNO and NSF-02 (a sweetener of the GSG type, available from PureCircle) as the sweetener component. The relative weight percent of Reb DEMNO and NSF-02 can vary from about 1% to about 99%, such as, for example, about 95% Reb DEMNO / 5% NSF-02, about 90% Reb DEMNO / 10% NSF-

02, about 85% Reb DEMNO / 15% NSF-02, about 80% Reb DEMNO / 20% NSF-02, about 75% Reb DEMNO / 25% NSF-02, about 70 % Reb DEMNO / 30% NSF-02, about 65% Reb DEMNO / 35% NSF-02, about 60% Reb DEMNO / 40% NSF-02, about 55% Reb DEMNO / 45% NSF-02, about 50% Reb DEMNO / 50% NSF-02, about 45% Reb DEMNO / 55% NSF-02, about 40% Reb DEMNO / 60% NSF- 02, about 35% Reb DEMNO / 65% NSF-02, about 30% Reb DEMNO / 70% NSF-02, about 25% Reb DEMNO / 75% NSF-02, about 20 % Reb DEMNO / 80% NSF-02, about 15% Reb DEMNO / 85% NSF-02, about 10% Reb DEMNO / 90% NSF-02 or about 5% Reb DEMNO / 95% NSF-02. In a specific embodiment, NSF-02 comprises from about 5% to about 50% of the sweetening component, such as, for example, from about 10% to about 40% or about 20% to about 30%.

[092] In yet another embodiment, a sweetening composition comprises Reb DEMNO and mogroside V as the sweetening component. The percentage by weight of Reb DEMNO and mogroside V can vary from about 1% to about 99%, such as, for example, about 95% Reb DEMNO / 5% mogroside V, about 90% Reb DEMNO / 10% mogroside V, about 85% Reb DEMNO / 15% mogroside V, about 80% Reb DEMNO / 20% mogroside V, about 75% Reb DEMNO / 25% mogroside V, about 70% Reb DEMNO / 30% Mogroside V, about 65% Reb DEMNO / 35% Mogroside V, about 60% Reb DEMNO / 40% Mogroside V, about 55% Reb DEMNO / 45% mogroside V, about 50% Reb DEMNO / 50% mogroside V, about 45% Reb DEMNO / 55% mogroside V, about 40% Reb DEMNO / 60% mogroside V, about 35% Reb DEMNO / 65% Mogroside V, about 30% Reb DEMNO / 70% Mogroside V, about 25% Reb DEMNO / 75% Mogroside V, about 20% Reb DEMNO / 80% Mogroside V, about 15% Reb DEMNO / 85% mogroside V, about 10%

Reb DEMNO / 90% mogroside V or about 5% Reb DEMNO / 95% mogroside V. In a specific embodiment, mogroside V comprises from about 5% to about 50% of the sweetening component, such as, for example , from about 10% to about 40% or about 20% to about 30%.

[093] In another modality, a sweetening composition comprises Reb DEMNO and Reb A as the sweetening component. The relative weight percentage of Reb DEMNO and Reb B can vary from about 1% to about 99%, such as, for example, about 95% Reb DEMNO / 5% Reb A, about 90% Reb DEMNO / 10% Reb A, about 85% Reb DEMNO / 15% Reb A, about 80% Reb DEMNO / 20% Reb A, about 75% Reb DEMNO / 25% Reb A, about 70% Reb DEMNO / 30% Reb A, about 65% Reb DEMNO / 35% Reb A, about 60% Reb DEMNO / 40% Reb A, about 55% Reb DEMNO / 45 % Reb A, about 50% Reb DEMNO / 50% Reb A, about 45% Reb DEMNO / 55% Reb A, about 40% Reb DEMNO / 60% Reb A, about 35 % Reb DEMNO / 65% Reb A, about 30% Reb DEMNO / 70% Reb A, about 25% Reb DEMNO / 75% Reb A, about 20% Reb DEMNO / 80% Reb A, about 15% Reb DEMNO / 85% Reb A, about 10% Reb DEMNO / 90% Reb A or about 5% Reb DEMNO / 95% Reb A. In a specific embodiment, Reb A comprises from about 5% to about 40% of the sweetener component, such as, for example, cer from 10% to about 30% or about 15% to about 25%.

[094] The sweetener compositions can be customized to provide the desired calorie content. For example, sweetener compositions can have “high calorie content” so that they give the desired sweetness when added to a sweetener composition (such as a drink) and have about 120 calories per serving of 226.79 grams (8 ounces). Alternatively, the sweetener compositions can have “medium calorie content”, so that they give the desired sweetness when added to a sweetener composition

(such as a drink) and have less than about 60 calories per 8 oz. In other embodiments, the sweetener compositions can be “low calorie”, so that they give the desired sweetness when added to a sweetener composition (such as a drink) and have less than about 40 calories per serving of 226.79 grams (8 ounces). In still other embodiments, the sweetener compositions can have “zero calories”, so that they give the desired sweetness when added to a sweetener composition (such as a drink) and have less than about 5 calories per serving of 226.79 grams (8 ounces).

Additions

[095] In addition to Reb DEMNO and, optionally, other sweeteners, the sweetener compositions may optionally include additional additives, detailed in this document below. In some embodiments, the sweetener composition contains additives including, but not limited to, for example, carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts including, organic acid salts and organic based salts, inorganic salts, bitter compounds, flavoring and flavoring ingredients, astringent compounds, protein or protein hydrolysates, surfactants, emulsifiers, weighting agents, gums, antioxidants, dyes, flavonoids, alcohols, polymers and combinations thereof. In some embodiments, additives act to improve the sweetener's temporal and flavor profile to provide a sweetener composition with a flavor similar to sucrose.

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

[097] Non-limiting examples of polyols in some embodiments include erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin), treitol, galactitol, palatinose, reduced isomalto-oligosaccharides, xylo-oligosaccharides reduced, reduced gentio-oligosaccharides, reduced maltose syrup, reduced glucose syrup and sugar alcohols or any other carbohydrates capable of being reduced that do not adversely affect the taste of the sweetening composition.

[098] In certain embodiments, the polyol is present in the sweetening composition in an amount effective to provide a concentration of about 100 ppm to about 250,000 ppm, such as, for example, about 100 ppm to about 1000 ppm, about from 1000 ppm to about 10,000 ppm, about 10,000 ppm to about 50,000 ppm, about 50,000 ppm to about 100,000 ppm, about

100,000 ppm to about 150,000 ppm, about 150,000 ppm to about 200,000 ppm and about 200,000 ppm to about 250,000 ppm when present in a sweetened consumable, such as a drink. In other embodiments, the polyol is present in the sweetener composition in an amount effective to provide a concentration of about 400 ppm to about 80,000 ppm when present in a sweetened consumable, such as, for example, from about 400 ppm to about 1000 ppm, about 1000 ppm to about 5000 ppm, about 5000 ppm to about 10,000 ppm, about 10,000 ppm to about 50,000 ppm, and about 50,000 ppm to about 80,000 ppm.

[099] In other embodiments, Reb DEMNO and the polyol are present in the sweetener composition in a weight ratio of about 1: 1 to about 1: 800,

such as about 1: 4 to about 1: 800, about 1:20 to about 1: 600, about 1:50 to about 1: 300 or about 1:75 about 1: 150.

[0100] Suitable amino acid additives include, but are not limited to, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, trans-4-hydroxy proline, isoleucine , asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (a, B, y and / or 5 isomers), glutamine, phenylalanine, tryptophan, proline hydroxy, taurine, norvaline, sarcosine, and their salt forms as sodium or potassium salts or acid salts. Amino acid additives can also be in the D or L configuration and in mono- or tri-form of the same or different amino acids. In addition, the amino acids can be isomers a, B, y and / or 5, if appropriate. Combinations of the aforementioned amino acids and their corresponding salts (for example, sodium, potassium, calcium, magnesium salts or other alkali or alkaline earth metal salts thereof, or acid salts) are also suitable additives in some embodiments. Amino acids can be natural or synthetic. Amino acids can also be modified. Modified amino acids refer to any amino acid to which at least one atom has been added, removed, substituted, or combinations thereof (for example, N-alkyl amino acid, N-acyl amino acid or N-methyl amino acid). Non-limiting examples of modified amino acids include derivatives of amino acids such as trimethyl glycine, N-methyl-glycine and N-methyl-alanine. As used herein, modified amino acids cover both modified and unmodified amino acids. As used herein, amino acids cover both peptides and polypeptides (for example, dipeptides, tripeptides, tetrapeptides and pentapeptides) such as agglutathione and L-alanyl-L-glutamine. Suitable polyamino acid additives include poly-L-aspartic acid, poly-L-lysine (for example, poly-La-lysine or poly-Le-lysine), poly-L-ornithine (for example, poly-La-ornithine or poly -Le-ornithine), poly-L-arginine, other polymeric forms of amino acids, and salt forms thereof (for example, calcium, potassium, sodium or magnesium salts as monosodium salt of L-glutamic acid). Polyamino acid additives can also be in the D or L configuration. Additionally, the amino acids can be isomers a, B, y, à and e, if appropriate. Combinations of the aforementioned polyamino acids and their corresponding salts (for example, sodium, potassium, calcium, magnesium salts or other alkali or alkaline earth metal salts thereof, or acid salts) are also suitable additives in some embodiments. The polyamino acids described herein can also comprise copolymers of different amino acids. Polyamino acids can be natural or synthetic. Polyamino acids can also be modified, so that at least one atom is added, removed, substituted, or combinations of them (for example, N-alkyl polyamino acid or N-acyl polyamino acid). As used herein, modified polyamino acids cover both modified and unmodified polyamino acids. For example, modified polyamino acids include, but are not limited to, polyamino acids of various molecular weights (MW), such as poly-La-lysine with an MW of about 1500, MW of about 6000, MW of about 25,200, MW of about 63,000, about 83,000 MW, or about 300,000 MW.

[0101] In specific embodiments, the amino acid is present in the sweetening composition in an amount effective to provide a concentration of about 10 ppm to about 50,000 ppm, such as, for example, from about 10 ppm to about 100 ppm, about from 100 ppm to 1000 ppm, about 1000 ppm to about 10,000 ppm and about 10,000 ppm to about 50,000 ppm when present in a sweetened consumable, such as a drink. In another embodiment, the amino acid is present in the sweetener composition in an amount effective to provide a concentration of about 100 ppm to about 10,000 ppm when present in a sweetened consumable, such as, for example, about 2500 ppm at about 5000 ppm or from about 250 ppm to about 7500 ppm.

[0102] Suitable sugar acid additives include, but are not limited to, aldonic, uronic, aldaric, alginic, gluconic, glucuronic, glucaric, galactary, galacturonic, and salts thereof (for example, sodium, potassium, calcium, magnesium or other physiologically acceptable salts), and combinations thereof.

[0103] The sugar acid additive is present in the sweetener composition in an amount effective to provide a concentration of about 5 ppm to about 1,000 ppm, such as, for example, from about 5 ppm to about 10 ppm, about from 10 ppm to 100 ppm, about 100 ppm to about 500 ppm and about 500 ppm to about 1,000 ppm when present in a sweetened consumable, such as a drink.

[0104] Suitable nucleotide additives include, but are not limited to, inosine monophosphate (“IMP”), guanosine monophosphate (“GMP”), adenosine monophosphate (“AMP”), cytosine monophosphate (CMP), monophosphate of uracil (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosine triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, or trinosaline metals, triphosphate, alkaline metals alkaline-earth compounds, and combinations thereof. The nucleotides described herein may also comprise additives related to nucleotides, such as nucleosides or nucleic acid bases (for example, guanine, cytosine, adenine, thymine, uracil).

[0105] The nucleotide is present in the sweetener composition in an amount effective to provide a concentration of about 5 ppm to about 1000 ppm, such as, for example, from about 5 ppm to about 10 ppm, about 10 ppm at about 100 ppm, and about 100 ppm to about 1000 ppm when present in a sweetened consumable, such as a drink.

[0106] Suitable organic acid additives include any compound comprising a —COOH portion, such as, for example, C2-C30 carboxylic acids, substituted C2-C30 hydroxyl carboxylic acids, butyric acid (ethyl ester), substituted butyric acid (esters ethyl), benzoic acid, substituted benzoic acids (for example, 2,4-dihydroxybenzoic acid), substituted cinnamic acids, —hydroxy acids, substituted benzoic hydroxy acids, cyclohexyl carboxylic acids replaced by anisic acid, tannic acid, aconitic, lactic acid, tartaric acid, citric acid, isocric acid, gluconic acid, glucoheptonic acids, adipic acid, hydroxycitric acid, malic acid, fruitaric acid (a mixture of malic, fumaric and tartaric acids), fumaric acid, maleic acid , succinic acid, chlorogenic acid, salicylic acid, creatine, caffeic acid, bile acids, acetic acid, ascorbic acid, alginic acid, erythorbic acid, polyglutamic acid, glucono delta lactone and its alkali or alkaline earth metal salt, derived therefrom. In addition, organic acid additives can also be in the D or L configuration.

[0107] Suitable organic acid additive salts include, but are not limited to, sodium, calcium, potassium and magnesium salts of all organic acids, such as citric acid salts, malic acid, tartaric acid, fumaric acid, lactic acid (eg sodium lactate), alginic acid (eg sodium alginate), ascorbic acid (eg sodium ascorbate), benzoic acid (eg sodium benzoate or potassium benzoate), sorbic acid and acid adipic. Examples of the described organic acid additives can optionally be substituted by at least one group selected from hydrogen, alkyl, alkenyl, alkynyl, halo, haloalkyl, carboxyl, acyl, acyloxy, amino, starch, carboxyl derivatives, alkylamino, dialkylamino , arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, thiol, imine, sulfonyl, sulfenyl, sulfinyl, sulfamyl, carboxalkoxy, carboxamido, phosphonyl, phosphoryl, phosphoryl, phosphine, thioester, thioether, anhydride, oxy, amine, carbamino, hydrazine, hydroxy or phosphonate. In specific embodiments, the organic acid additive is present in the sweetening composition in an amount of about 10 ppm to about 5,000 ppm, such as, for example, from about 10 ppm to about 100 ppm, about 100 ppm to 500 ppm, about 500 ppm to about 1,000 ppm and about 1,000 ppm to about 5,000 ppm when present in a sweetened consumable, such as a drink.

[0108] Inorganic acid additives include, but are not limited to, phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate, and alkali or alkaline earth metal salts thereof ( for example, inositol Mg / Ca hexaphosphate).

[0109] The inorganic acid additive is present in the sweetener composition in an amount effective to provide a concentration of about 25 ppm to about 25,000 ppm, such as, for example, from about 25 ppm to about 250 ppm, about 250 ppm to about 2500 ppm, and about 2500 ppm to about 25,000 ppm when present in a sweetened consumable, such as a drink.

[0110] Suitable bitter compound additives include, but are not limited to, caffeine, quinine, urea, bitter orange oil, naringin, quassia, and salts thereof.

[0111] The bitter compound is present in the sweetening composition in an amount effective to provide a concentration of about 25 ppm to about

25,000 ppm, for example, from about 25 ppm to about 250 ppm, about 250 ppm to about 2,500 ppm, and about 2,500 ppm to about 25,000 ppm when present in a sweetened consumable, such as example, a drink.

[0112] Suitable flavoring additives and flavoring ingredients include, but are not limited to, vanillin, vanilla extract, mango extract, cinnamon, citrus fruits, coconut, ginger, viridiflorol, almond, menthol (including menthol without mint), extract grape skins and grape seed extract. "Flavoring" and "flavoring ingredient" are synonymous and may include natural or synthetic substances or combinations thereof. Flavorings also include any other flavoring substances and may include natural or unnatural (synthetic) substances that are safe for humans or animals when used in a generally acceptable range. Non-limiting examples of proprietary flavors Dóhler "" Natural Flavoring Sweetness Enhancer K14323 (Dôhler "", Darmstadt, Germany), Symrise '"" Natural Flavor Mask for Sweeteners 161453 and 164126 (Symrise "", Holzminden, Germany), Natural Advantage "Bitterness Blockers 1, 2, 9 and 10 (Natural Advantage '”, Freehold, NJ, USA), and Sucramask'" “(Creative Research Management, Stockton, Calif., USA).

[0113] The flavoring agent is present in the sweetening composition in an effective amount to provide a concentration of about 0.1 ppm to about

4,000 ppm, for example, from about 0.1 ppm to about 1 ppm, about 1 ppm to about 10 ppm, about 10 ppm to about 100 ppm, about 100 ppm to about 1,000 ppm , about 1,000 ppm to about 2,000 ppm, about 2,000 ppm to about 3,000 ppm and about 3,000 ppm to about 4,000 ppm when present in a sweetened consumable, such as a drink.

[0114] Suitable polymeric additives include, but are not limited to, chitosan, pectin, pectic, pectinic, polyuronic, polygalacturonic acid, starch, food hydrocolloid or crude extracts thereof (eg Senegal acacia gum (Fibergum ""), acacia gum seial, caragenine), poly-L-lysine (for example, poly-La-lysine or poly-Le-lysine), poly-L-ornithine (for example, poly-La-ornithine or poly- Le-ornithine), polypropylene glycol, polyethylene glycol, poly (ethylene glycol methyl ether), polyarginine, polyaspartic acid, polyglutamic acid, polyethylene imine, alginic acid, sodium alginate, propylene glycol alginate, and sodium polyethylene glycol algate, sodium hexametaphosphate and their salts and other polymers and other polymers and anionic polymers.

[0115] The polymer is present in the sweetener composition in an amount effective to provide a concentration of about 30 ppm to about

2000 ppm, for example, from about 30 ppm to about 50 ppm, about 50 ppm to about 100 ppm, about 100 ppm to about 500 ppm, about 500 ppm to about 1,000 ppm, about from 1,000 ppm to about 1,500 ppm and about 1,500 ppm to about 2,000 ppm when present in a sweetened consumable, such as a drink.

[0116] Suitable protein additives or protein hydrolysates include, but are not limited to, bovine serum albumin (BSA), whey protein (including fractions or concentrates thereof such as 90% instant whey protein isolate, 34% whey protein, 50% hydrolyzed whey protein and 80% whey protein concentrate), soluble rice protein, soy protein, protein isolates, protein hydrolysates, protein hydrolysate reaction products, glycoproteins, and / or proteoglycans containing amino acids (e.g., glycine, alanine, serine, threonine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, proline hydroxy, and the like), collagen (e.g. gelatin), partially hydrolyzed collagen (eg hydrolyzed fish collagen), and collagen hydrolyzates (eg porcine collagen hydrolyzate).

[0117] Protein hydrolysates are present in the sweetener composition in an amount effective to provide a concentration of about 200 ppm to about 50,000 ppm, such as, for example, about 200 ppm to about 500 ppm, about 500 ppm to about 1,000 ppm, about 1,000 ppm to about 5,000 ppm, about 5,000 ppm to about 10,000 ppm, about 10,000 ppm to about

25,000 ppm and about 25,000 ppm to about 50,000 ppm when present in a sweetened consumable, such as a drink.

[0118] Suitable surfactant additives include, but are not limited to, polysorbates (e.g., polyoxy ethylene sorbitan monooleate (polysorbate 80), polysorbate 20, polysorbate 60), sodium dodecyl benzene sulfonate, dioctyl sulfosuccinate or dioctyl sulfosuccinate, sodium dodecyl sulfate, cetylpyridinium chloride (hexadecylpyridinium chloride), hexadecyltrimethylammonium bromide, sodium cholate, carbamoyl, choline chloride, sodium glycocholate, sodium taurodesoxycholate, lauric arginate, sodium stearoyl lactate, taurocol sucrose oleate esters, sucrose stearate esters, sucrose palmitate esters, sucrose laurate esters and other emulsifiers and the like.

[0119] The surfactant additive is present in the sweetener composition in an amount effective to provide a concentration of about 30 ppm to about 2,000 ppm, such as, for example, about 30 ppm to about 50 ppm, about 50 ppm to about 100 ppm, about 100 ppm to about 500 ppm, about 500 ppm to about 1,000 ppm, about 1,000 ppm to about 1,500 ppm and about

1,500 ppm to about 2,000 ppm when present in a sweetened consumable product, such as a drink.

[0120] Suitable flavonoid additives are classified as flavonols, flavones, flavanones, flavan-3-ools, isoflavones, or anthocyanidins. Non-limiting examples of flavonoid additives include, but are not limited to, catechins (for example, green tea extracts such as Polyphenon '"60, Polyphenon'Y 30 and Polyphenon'“ 25 (Mitsui Norin Co., Ltd., Japan), polyphenols , rutins (for example, Sanmelin '"Y" AO-modified rutin (San-fi Gen FEI, Inc., Osaka, Japan)), neoesperidin, naringin, neoesperidin dihydrocalcone, and the like.

[0121] The flavonoid additive is present in the sweetening composition in an amount effective to provide a concentration of about 0.1 ppm to about 1,000 ppm, such as, for example, about 0.1 ppm to about 1 ppm , about 1 ppm to about 10 ppm, about 10 ppm to about 100 ppm, about 100 pom to about 250 ppm, about 250 ppm to about 500 ppm and about 500 ppm to about 1,000 ppm when present in a sweetened consumable product, such as a drink.

[0122] Suitable alcohol additives include, but are not limited to, ethanol. In specific embodiments, the alcohol additive is present in the sweetener composition in an amount effective to provide a concentration of about 625 ppm to about 10,000 ppm, for example, from about 625 ppm to about 1,000 ppm, about 1,000 ppm to 2,500 ppm, about 2,500 ppm to about 5,000 ppm and about 5,000 ppm to about 10,000 ppm when present in a sweetened consumable, such as a drink.

[0123] Suitable astringent compound additives include, but are not limited to, tannic acid, europium chloride (EuCl3), gadolinium chloride (GdCl3), terbium chloride (TbCl3), alum, tannic acid and polyphenols (eg polyphenols of tea). The astringent additive is present in the sweetener composition in an amount effective to provide a concentration of about 10 ppm to about

5,000 ppm, for example, from about 10 ppm to about 50 ppm, about 50 ppm to about 100 ppm, about 100 ppm to about 500 ppm, about 500 ppm to about 1,000 ppm, about from 1,000 ppm to about 2,500 ppm and about 2,500 ppm to about 5,000 ppm when present in a sweetened consumable, such as a drink.

[0124] In specific embodiments, a sweetening composition comprises Reb DEMNO; a polyol selected from erythritol, maltitol, mannitol, xylitol, sorbitol, and combinations thereof; and optionally at least one additional sweetener and / or functional ingredient. Reb DEMNO can be supplied as a pure component or as part of a mixture of Stevia extract or steviol glycoside, as described above. Reb DEMNO can be present in an amount of about 5% to about 99% by weight on a dry basis in a mixture of steviol glycoside or a Stevia extract. In one embodiment, Reb DEMNO and the polyol are present in a sweetener composition in a weight ratio of about 1: 1 to about 1: 800, such as, for example, about 1: 4 to about 1: 800 , from about 1:20 to about 1: 600, from about 1:50 to about 1: 300, or about 1:75 to about 1: 150. In another embodiment, Reb DEMNO is present in the sweetener composition in an amount effective to provide a concentration of about 1 ppm to about 10,000 ppm when present in a sweetened consumable product, for example, from about 1 ppm to about of 5 ppm, about 5 ppm to about 10 ppm, about 10 ppm to about 50 ppm, about 50 ppm to about 100 ppm, about 100 ppm to about 500 ppm, about 500 ppm to about 1000 ppm, about 1000 ppm to about 5000 ppm, and about 5000 ppm to about 10,000 ppm. The polyol, such as erythritol, can be present in the sweetener composition in an amount effective to provide a concentration of about 100 ppm to about 250,000 ppm when present in a sweetened consumable, such as about 100 ppm to about 1000 ppm, about 1000 ppm to about 10,000 ppm, about 10,000 ppm to

100,000 ppm, and about 100,000 ppm to about 250,000 ppm.

[0125] In specific embodiments, a sweetener composition comprises Reb DEMNO; a carbohydrate-based sweetener selected from sucrose, fructose, glucose, maltose and combinations thereof; and optionally at least one additional sweetener and / or functional ingredient. Reb DEMNO can be supplied as a pure component or as part of a mixture of Stevia extract or steviol glycoside, as described above. Reb DEMNO can be present in an amount of about 5% to about 99% by weight on a dry basis in a mixture of steviol glycoside or a Stevia extract. In one embodiment, Reb DEMNO and the carbohydrate are present in a sweetener composition in a weight ratio of about 0.001: 14 to about 1: 0.01, such as, for example, about 0.001: 14 to about 0, 1:14, about 0.01: 14 to about 0.1: 14, about 0.1: 14 to about 1:14, about 1:14 to about 1:10, about 1: 10 to about 1: 1, about 1: 1 to about 1: 0.1, and about 1: 0.1 to about 1: 0.01. In one embodiment, Reb DEMNO is present in the sweetener composition in an amount effective to provide a concentration of about 1 ppm to about

10,000 ppm when present in a sweetened consumable, such as from about 1 ppm to about 10 ppm, about 10 ppm to about 100 ppm, about 100 ppm to about 1000 ppm, and about 1000 ppm about

10,000 ppm. Carbohydrate, such as sucrose, can be present in the sweetener composition in an amount effective to provide a concentration of about 100 ppm to about 140,000 ppm when present in a sweetened consumable, such as about 100 ppm to about 1000 ppm, about 1000 ppm to about 10,000 ppm, about 10,000 ppm to about

100,000 ppm, and about 100,000 ppm to about 140,000 ppm.

[0126] In specific embodiments, a sweetening composition comprises Reb DEMNO; an amino acid selected from glycine, alanine, proline and combinations thereof; and optionally at least one additional sweetener and / or functional ingredient. Reb DEMNO can be supplied as a pure component or as part of a mixture of Stevia extract or steviol glycoside, as described above. Reb DEMNO can be present in an amount of about 5% to about 99%, such as, for example, about 5% to about 10%, about 10% to about 25%, about 25% about 50%, about 50% to about 75%, and about 75% to about 99%, by weight on a dry basis in a mixture of steviol glycoside or a Stevia extract. In another embodiment, Reb DEMNO is present in the sweetener composition in an amount effective to provide a concentration of about 1 ppm to about

10,000 ppm when present in a sweetened consumable, such as from about 1 ppm to about 10 ppm, about 10 ppm to about 100 ppm, about 100 ppm to about 1000 ppm, and about 1000 ppm about

10,000 ppm. The amino acid, such as glycine, can be present in the sweetener composition in an amount effective to provide a concentration of about 10 ppm to about 50,000 ppm when present in a sweetened consumable, such as about 10 ppm to about 100 ppm,

about 100 ppm to about 1,000 ppm, about 1,000 ppm to about 10,000 ppm, and about 10,000 ppm to about 50,000 ppm.

[0127] In specific embodiments, a sweetening composition comprises Reb DEMNO; a salt selected from sodium chloride, magnesium chloride, potassium chloride, calcium chloride, and combinations thereof; and optionally at least one additional sweetener and / or functional ingredient. Reb DEMNO can be supplied as a pure component or as part of a mixture of Stevia extract or steviol glycoside, as described above. Reb DEMNO can be present in an amount of about 5% to about 99% by weight on a dry basis in a mixture of steviol glycoside or a Stevia extract. In one embodiment, Reb DEMNO is present in the sweetener composition in an amount effective to provide a concentration of about 1 ppm to about

10,000 ppm, such as, for example, from about 1 ppm to about 10 ppm, about 10 ppm to about 100 ppm, about 100 ppm to about 1000 ppm, and about 1000 ppm to about 10,000 ppm. Inorganic salt, such as magnesium chloride, is present in the sweetener composition in an amount effective to provide a concentration of about 25 ppm to about 25,000 ppm when present in a sweetened consumable, such as about 25 ppm to 250 ppm, about 250 ppm to about 2500 ppm, and about 2500 ppm to about 25,000 ppm.

Functional Ingredients

[0128] The sweetener composition may also contain one or more functional ingredients that provide a real or perceived health benefit to the composition. Functional ingredients include, but are not limited to, saponins, antioxidants, dietary fiber sources, fatty acids, vitamins, glucosamine, minerals, preservatives, moisturizing agents, probiotics, prebiotics, weight control agents, osteoporosis control agents, phytoestrogens , primary long chain aliphatic saturated alcohols, phytosterols and combinations thereof.

Saponin

[0129] In certain embodiments, the functional ingredient is at least a saponin. In one embodiment, a sweetener composition comprises at least one saponin, Reb DEMNO, and optionally at least one additive. In another embodiment, a sweetened consumable product comprises a sweetening composition, at least one saponin, Reb DEMNO, and optionally at least one additive. In yet another embodiment, a sweetened consumable product comprises a sweetening composition and a sweetening composition, wherein the sweetening composition comprises at least one saponin, Reb DEMNO, and optionally at least one additive.

[0130] As used herein, the at least one saponin may comprise a single saponin or a plurality of saponins as a functional ingredient for the sweetener composition or sweetened consumables provided herein. In general, according to specific embodiments of this invention, at least one saponin is present in the sweetening composition or consumable product sweetened in an amount sufficient to promote health and well-being.

[0131] Saponins are natural glycosidic plant products that comprise an aglycone ring structure and one or more portions of sugar. The combination of the non-polar aglycone and the water-soluble sugar portion provides saponin surfactant properties, which allow a foam to form when stirred in an aqueous solution.

[0132] Saponins are grouped based on several common properties. In particular, saponins are surfactants that exhibit hemolytic activity and form complexes with cholesterol. Although saponins share these properties, they are structurally diverse. The types of aglycone ring structures that form the ring structure in saponins can vary considerably. Non-limiting examples of the types of aglycone ring structures in saponin for use in specific embodiments of the invention include steroids, triterpenoids and steroidal alkaloids. Non-limiting examples of specific aglycone ring structures for use in specific embodiments of the invention include soy sapogenol A, soy sapogenol B and soy sapogenol E. The number and type of sugar moieties attached to the aglycone ring structure can also vary considerably. Non-limiting examples of sugar portions for use in specific embodiments of the invention include portions of glucose, galactose, glucuronic acid, xylose, rhamnose and methylpentose. Non-limiting examples of specific saponins for use in specific embodiments of the invention include group A ethyl saponin, group B acetyl saponin and group E acetyl saponin.

[0133] Saponins can be found in a wide variety of plants and plant products, and are especially prevalent in plant barks and barks in which they form a waxy protective coating. Several common sources of saponins include soybeans, which have approximately 5% saponin content in dry weight, saponary plants (Saponaria), whose root was historically used as soap, as well as alfalfa, aloe, asparagus, grapes, chickpeas, cassava and various other beans and weeds. Saponins can be obtained from these sources using extraction techniques well known to those skilled in the art. A description of conventional extraction techniques can be found in US Patent Application No. 2005/0123662, the description of which is expressly incorporated by reference.

Antioxidant

[0134] In certain embodiments, the functional ingredient is at least an antioxidant. In one embodiment, a sweetener composition comprises at least one antioxidant, Reb DEMNO, and optionally at least one additive. In another embodiment, a sweetened consumable product comprises a sweetening composition, at least one antioxidant, Reb DEMNO, and optionally at least one additive. In yet another embodiment, a sweetened consumable product comprises a sweetening composition and a sweetening composition, wherein the sweetening composition comprises at least one antioxidant, Reb DEMNO, and optionally at least one additive.

[0135] As used herein, the at least one antioxidant may comprise a single antioxidant or a plurality of antioxidants as a functional ingredient for the sweetener composition or sweetened consumables provided herein. In general, according to specific embodiments of this invention, at least one antioxidant is present in the sweetening composition or consumable product sweetened in an amount sufficient to promote health and well-being.

[0136] As used herein, "antioxidant" refers to any substance that inhibits, suppresses or reduces oxidative damage to cells and biomolecules. Without sticking to the theory, antioxidants are believed to inhibit, suppress or reduce oxidative damage to cells or biomolecules by stabilizing free radicals before they cause harmful reactions. As a result, antioxidants can prevent or delay the onset of some degenerative diseases.

[0137] Examples of suitable antioxidants for embodiments of this invention include, but are not limited to, vitamins, vitamin cofactors, minerals, hormones, carotenoids, carotenoid terpenoids, non-carotenoid terpenoids, flavonoids, flavonoid polyphenols (e.g., bioflavonoids), flavonols, flavones , phenols, polyphenols, phenol esters, polyphenol esters, non-flavonoid phenolics, isothiocyanates and combinations thereof. In some embodiments, the antioxidant is vitamin A, vitamin C, vitamin E, ubiquinone, mineral selenium, manganese, melatonin, a-carotene, B-carotene, lycopene, lutein, zeantine, crypoxanthins, reservatol, eugenol, quercetin, catechin, gossypol , hesperetin, curcumin, ferulic acid, thymol, hydroxytyrosol, tumeral, thyme, olive oil, lipoic acid, glutatinone, gutamine, oxalic acid, compounds derived from tocopherol, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) ethylenediaminetetraacetic acid (EDT), EDT tert-butylhydroquinone, acetic acid, pectin, tocotrienol, tocopherol, coenzyme Q10, zeaxanthin, astaxanthin, canthaxanthin, saponins, limonoids, kaempferol, miricetin, isorhamnetin, proanthocyanidins, quercetin, rutin, tangerine, rutin, tangerine, rutin, tangerine, rutin, tatin erodictiol, flavan-3-ois (eg anthocyanidins), galocatechins, epicatechin and its gallate forms, epigallocatechin and its gallate forms (ECGC) teaflavine and its gallate forms, t earubigins, isoflavone phytoestrogens, genistein, daidzein, glycitein, anthocyanins, cyanide, delfinidine, malvidin, pelargonidine, peonidine, petunidine, ellagic acid, gallic acid, salicylic acid, rosmarinic acid, cinnamic acid and its derivatives (for example) , chlorogenic acid, chicory acid, galotanins, ellaganthines, antoxanthins, betacyanins and other vegetable pigments, silymarin, citric acid, lignan, antinutrients, bilirubin, uric acid, Ra-lipoic acid, N-acetylcysteine, emblicanine, apple extract, extract apple peel (applephenon), red rooibos extract, green rooibos extract, white hawthorn extract, red raspberry extract, green coffee antioxidant (GCA), 20% aronia extract, grape seed extract (VinOseed), cocoa extract, hops extract, mangosteen extract, mangosteen peel extract, cranberry extract, pomegranate extract, pomegranate peel extract, pomegranate seed extract, extract White Hawthorn, pomella pomegranate extract, cinnamon bark extract, grape bark extract, blueberry extract, pine bark extract, pycnogenol, cob extract, blackberry root extract, wolfberry extract (gogi), blackberry extract, blue blackberry extract, blue blackberry leaf extract, raspberry extract, saffron extract, citrus bioflavonoids, black currant, ginger, açaí powder, green coffee extract, green tea extract, phytic acid or combinations thereof.

In alternative embodiments, the antioxidant is a synthetic antioxidant such as butylated hydroxy toluene or butylated anisol hydroxy, for example.

Other sources of antioxidants suitable for embodiments of this invention include, but are not limited to, fruits, vegetables, tea, cocoa, chocolate, spices, herbs, rice, livestock, yeast, whole grains or cereals.

[0138] Specific antioxidants belong to the class of phytonutrients called polyphenols (also known as "polyphenols"), which are a group of chemicals found in plants, characterized by the presence of more than one phenol group per molecule. A variety of health benefits can be derived from polyphenols, including prevention of cancer, heart disease, and chronic inflammatory disease and optimized mental strength and physical strength, for example. Suitable polyphenols for embodiments of this invention include catechins, proanthocyanidins, procyanidins, anthocyanins, quercerin, rutin, reservatrol, isoflavones, curcumin, punicalagin, elagitanin, hesperidin, naringin, citric flavonoids, other similar materials and combinations of the similar materials.

[0139] In specific embodiments, the antioxidant is a catechin such as, for example, epigallocatechin gallate (EGCG). Suitable sources of catechins for embodiments of this invention include, but are not limited to, green tea, white tea, black tea, oolong tea, chocolate, cocoa, red wine, grape seed, red grape skin, purple grape skin, grape juice red grape, purple grape juice, red fruits, pycnogenol and red apple peel.

[0140] In some modalities, the antioxidant is selected from proanthocyanidins, procyanidins or combinations thereof. Suitable sources of proanthocyanidins and procyanidins for embodiments of this invention include, but are not limited to, red grapes, purple grapes, cocoa, chocolate, grape seeds, red wine, cocoa beans, blackberry, apple peel, plum, blueberry, black currants , aronia, green tea, sorghum, cinnamon, barley, red beans, carioca beans, hops, almonds, hazelnuts, walnuts, pistachios, pycnogenol and colorful fruits.

[0141] In specific modalities, the antioxidant is an anthocyanin. Suitable sources of anthocyanins for embodiments of this invention include, but are not limited to, red berries, blueberries, cranberry, blackberry, raspberry, cherry, pomegranate, strawberry, cob, aronia, red grape skin, purple grape skin, grape seed, red wine, black currant, red currant, cocoa, plum, apple peel, peach, red pear, red cabbage, red onion, red orange and blackberries.

[0142] In some modalities, the antioxidant is selected from quercetin, rutin or combinations thereof. Suitable sources of quercetin and rutin for embodiments of this invention include, but are not limited to, red apples, onion, cabbage, blueberry, cranberries, aronia, cranberry, blackberry, blueberry, strawberry, raspberry, black currant, green tea, black tea, plum , apricot, parsley, leeks, broccoli, pepper, berry wine and ginkgo.

[0143] In some modalities, the antioxidant is resveratrol. Suitable sources of resveratrol for embodiments of this invention include, but are not limited to, red grapes, peanuts, cranberries, blueberries, blackberries, Japanese ltadori tea and red wine.

[0144] In specific modalities, the antioxidant is an isoflavone. Suitable sources of isoflavones for embodiments of this invention include, but are not limited to, soy, soy products, vegetables, alfalfa sprouts, chickpeas, peanuts and red cloves.

[0145] In some modalities, the antioxidant is curcumin. Suitable sources of curcumin for embodiments of this invention include, but are not limited to, turmeric and mustard.

[0146] In specific modalities, the antioxidant is selected from punicalagin, elagitanin or combinations thereof. Suitable sources of punicalagin and elagitanin for embodiments of this invention include, but are not limited to, pomegranate, raspberry, strawberry, walnut and red wine aged in oak.

[0147] In some modalities, the antioxidant is a citrus flavonoid, such as hesperidin or naringin. Suitable sources of citrus flavonoids, such as hesperidin or naringin, for embodiments of this invention include, but are not limited to, oranges, grapefruits and citrus juices.

[0148] In specific modalities, the antioxidant is chlorogenic acid. Suitable sources of chlorogenic acid for embodiments of this invention include, but are not limited to, green coffee, yerba mate, red wine, grape seed, red grape skin, red grape skin, red grape juice, red grape juice, apple juice, blackberry, pomegranate, blueberry, strawberry, sunflower, Echinacea, pycnogenol and apple peel.

Dietary fiber

[0149] In certain embodiments, the functional ingredient is at least one dietary fiber. In one embodiment, a sweetener composition comprises at least one source of dietary fiber, Reb DEMNO, and optionally at least one additive. In another embodiment, a sweetened consumable product comprises a sweetening composition, at least one source of dietary fiber, Reb DEMNO, and optionally at least one additive. In yet another embodiment, a sweetened consumable product comprises a sweetening composition and a sweetening composition, wherein the sweetening composition comprises at least one source of dietary fiber, Reb DEMNO, and optionally at least one additive.

[0150] As used herein, the at least one source of dietary fiber may comprise a single source of dietary fiber or a plurality of sources of dietary fiber as a functional ingredient for the sweetener compositions or sweetened consumables provided herein. In general, according to specific embodiments of this invention, at least one source of dietary fiber is present in the sweetening composition or consumable product sweetened in an amount sufficient to promote health and well-being.

[0151] Several polymeric carbohydrates that have significantly different structures both in composition and in bonds are within the definition of dietary fiber. Such compounds are well known to those skilled in the art, whose non-limiting examples include non-starch polysaccharides, lignin, cellulose, methylcellulose, hemicelluloses, B-glucans, pectins, gums, mucilage, waxes, inulins, oligosaccharides, fructo-oligosaccharides, cyclodextrins, chitins, and combinations thereof.

[0152] Polysaccharides are complex carbohydrates composed of monosaccharides joined by glycosidic bonds. Non-starch polysaccharides are linked with B bonds, which humans are unable to digest due to the lack of an enzyme to break B bonds. On the other hand, digestible starch polysaccharides generally comprise (1-4) bonds.

[0153] Lignin is a large, highly branched and cross-linked polymer, based on oxygenated phenylpropane units. Cellulose is a linear polymer of glucose molecules joined by a B bond (1441), which mammalian amylases are unable to hydrolyze. Methylcellulose is a methyl ester of cellulose that is often used in foods as a thickener and emulsifier. It is commercially available (for example, Citrucel by GlaxoSmithKline, Celevac by Shire Pharmaceuticals). Hemicelluloses are highly branched polymers that consist mainly of glucuron and 4-O-methylglucuroxylans. B-glucans are mixed-bond polymers (1-3), (1-4) B-D-glucose found mainly found in cereals, such as oats and barley. Pectins, like beta pectin, are a group of polysaccharides composed mainly of D-galacturonic acid, which is methoxylated to varying degrees.

[0154] Gums and mucilages represent a wide array of different branched structures. Guar gum, derived from the ground endosperm of guar seed, is a galactomannan. Guar gum is commercially available (for example, Benefiber by Novartis AG). Other gums, like gum arabic and pectins, still have different structures. Still other gums include xanthan gum, gellan gum, tara gum, psyllium seed shell gum and locust bean gum.

[0155] Waxes are esters of ethylene glycol and two fatty acids that generally occur as a hydrophobic liquid that is insoluble in water.

[0156] Inulins comprise naturally occurring oligosaccharides that belong to a class of carbohydrates known as fructans. They are generally comprised of fructose units joined by glycosidic bonds B (2-1) with a terminal glucose unit. Oligosaccharides are polymers of saccharide typically containing three to six component sugars. They are generally found attached to O or N to side chains of compatible amino acids in proteins or lipid molecules. Fructo-oligosaccharides are oligosaccharides that consist of short chains of fructose molecules.

[0157] Food sources of dietary fiber include, but are not limited to, grains, legumes, fruits and vegetables. Grains that provide dietary fiber include, but are not limited to, oats, rye, barley, wheat. Vegetables that provide fiber include, but are not limited to, peas and beans such as soybeans. Fruits and vegetables that provide a source of fiber include, but are not limited to, apples, oranges, pears, bananas, berries, tomatoes, green beans, broccoli, cauliflower, carrots, potatoes, celery. Vegetable foods like bran, nuts and seeds (like flax seeds) are also sources of dietary fiber. Parts of plants that provide dietary fiber include, but are not limited to, stems, roots, leaves, seeds, pulp and skin.

[0158] Although dietary fiber is generally derived from plant sources, indigestible animal products such as chitin are also classified as dietary fiber. Chitin is a polysaccharide composed of acetyl glucosamine units joined by B (1-4) bonds, similar to cellulose bonds.

[0159] Sources of dietary fiber are generally divided into categories of soluble and insoluble fiber based on their solubility in water. Soluble and insoluble fibers are found in plant foods in varying degrees, depending on the characteristics of the plant. Although insoluble in water, insoluble fiber has passive hydrophilic properties that help to increase volume, soften stools and decrease the transit time of faecal solids through the intestinal tract.

[0160] Unlike insoluble fiber, soluble fiber easily dissolves in water. Soluble fiber undergoes active metabolic processing by fermentation in the colon, increasing the colonic microflora and thus increasing the mass of faecal solids. The fermentation of fibers by colonic bacteria also produces end products with significant health benefits. For example, fermentation of pasta produces gases and short-chain fatty acids. The acids produced during fermentation include butyric, acetic, propionic and valeric acids that have several beneficial properties, such as stabilizing blood glucose levels, acting on the release of insulin in the pancreas and providing liver control by breaking down glycogen. In addition, fiber fermentation can reduce atherosclerosis, decreasing cholesterol synthesis by the liver and reducing blood levels of LDL and triglycerides. The acids produced during fermentation lower the pH of the colon, thus protecting the colon lining against the formation of cancerous polyps. The lower colonic pH also increases mineral absorption, improves the barrier properties of the colonic mucous layer and inhibits inflammatory and adhesion irritants. The fermentation of fibers can also benefit the immune system, stimulating the production of helper T cells, antibodies, leukocytes, splenocytes, cytokinins and lymphocytes.

Fatty acid

[0161] In certain embodiments, the functional ingredient is at least one fatty acid. In one embodiment, a sweetener composition comprises at least one fatty acid, Reb DEMNO, and optionally at least one additive. In another embodiment, a sweetened consumable product comprises a sweetening composition, at least one fatty acid, Reb DEMNO, and optionally at least one additive. In yet another embodiment, a sweetened consumable product comprises a sweetening composition and a sweetening composition, wherein the sweetening composition comprises at least one fatty acid, Reb DEMNO, and optionally at least one additive.

[0162] As used herein, the at least one fatty acid can be a single fatty acid or a plurality of fatty acids as a functional ingredient for the sweetener composition or sweetened consumables provided in this document. In general, according to specific embodiments of this invention, at least one fatty acid is present in the sweetener composition or consumable product sweetened in an amount sufficient to promote health and well-being.

[0163] As used herein, “fatty acid” refers to any straight-chain monocarboxylic acid and includes saturated fatty acids, unsaturated fatty acids, long-chain fatty acids, medium-chain fatty acids, short-chain fatty acids , fatty acid precursors (including omega-9 fatty acid precursors), and esterified fatty acids. As used herein, "long chain polyunsaturated fatty acid" refers to any polyunsaturated carboxylic acid or organic acid with a long aliphatic tail. As used herein, “omega-3 fatty acid” refers to any polyunsaturated fatty acid that has a first double bond as the third carbon-carbon bond on the methyl terminal end of its carbon chain. In specific embodiments, the omega-3 fatty acid can comprise a long-chain omega-3 fatty acid. As used herein, “omega-6 fatty acid” refers to any polyunsaturated fatty acid that has a first double bond as the sixth bond carbon-carbon of the methyl end of its carbon chain.

[0164] Omega-3 fatty acids suitable for use in the mode of the present invention can be derived from algae, fish, animals, plants, or combinations thereof, for example. Examples of suitable omega-3 fatty acids include, but are not limited to, linolenic acid, alpha-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, stearidonic acid, eicosatetraenoic acid and combinations thereof. In some embodiments, suitable omega-3 fatty acids may be provided in fish oils, (for example, menhaden oil, tuna oil, salmon oil, bonito oil and cod oil), omega-3 microalgae oils or combinations thereof. In specific embodiments, suitable omega-3 fatty acids can be derived from commercially available omega-3 fatty acid oils such as Microalgae DHA oil (from Martek, Columbia, Md.), OmegaPure (from Omega Protein, Houston, Tex.) , Marinol C-38 (from Lipid Nutrition, Channahon, II), Bonito oil and MEG-3 (from Ocean Nutrition, Dartmouth, NS), Evogel (from Symrise, Holzminden, Germany), Tuna or salmon marine oil (by Arista Wilton, CT), OmegaSource 2000, Marine Oil, by menhaden and Marine Oil, by cod (by OmegaSource, RTP, NC).

[0165] Suitable omega-6 fatty acids include, but are not limited to, linoleic acid, gamma-linolenic acid, dihommo-gamma-linolenic acid, arachidonic acid, eicosadienoic acid, docosadienoic acid, adrenenic acid, docosapentaenoic acid and combinations thereof.

[0166] The esterified fatty acids suitable for the embodiments of the present invention may include, but are not limited to, monoacylglycerols containing omega-3 and / or omega-6 fatty acids, diacylglycerols containing omega-3 and / or omega-6 or triacylglycerols containing omega-3 and / or omega-6 fatty acids and combinations thereof.

Vitamin

[0167] In certain embodiments, the functional ingredient is at least one vitamin. In one embodiment, a sweetener composition comprises at least one vitamin, Reb DEMNO, and optionally at least one additive. In another embodiment, a sweetened consumable product comprises a sweetening composition, at least one vitamin, Reb DEMNO, and optionally at least one additive. In yet another embodiment, a sweetened consumable product comprises a sweetening composition and a sweetening composition, wherein the sweetening composition comprises at least one vitamin, Reb DEMNO, and optionally at least one additive.

[0168] As used herein, the at least one vitamin may comprise a single vitamin or a plurality of vitamins as a functional ingredient for the sweetener and sweetened consumables provided in this document. In general, according to specific embodiments of this invention, at least one vitamin is present in the sweetening composition or consumable product sweetened in an amount sufficient to promote health and well-being.

[0169] Vitamins are organic compounds that the human body needs in small amounts for normal functioning. The body uses vitamins without breaking them, unlike other nutrients like carbohydrates and proteins. To date, thirteen vitamins have been recognized, and one or more can be used in the functional sweetener and consumables sweetened in this document. Suitable vitamins include, vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B7, vitamin B9, vitamin B12 and vitamin C. Many of the vitamins also have names alternative chemicals, the non-limiting examples of which are provided below.

Vitamin Alternative names Vitamin À Retinol Retinaldehyde Retinoic acid Retinoids Retinal

Retinoic ester Vitamin D Calciferol (vitamins / D1-D5 Colecalcifer! Lumisterol Ergocalciferol Dihydrotaquistero! 7-dehydrocolestero | Vitamin E Tocopherol Tocotrienol Vitamin K Philoquinone Naftoquinone Vitamin B1 Thiamine Vitamin B2 Riboflavin Vitamin G Vitamin B Vitamin B3 Vitamin B3 Vitamin B6 Pyridoxine Pyridoxal Pyridoxamine Vitamin B7 Biotin Vitamin H Vitamin B9 Folic acid Folate Folacin Vitamin M Pteroyl-L-glutamic acid Vitamin B12 Cobalamin Cyanocobalamin Vitamin C Ascorbic acid

[0170] Several other compounds have been classified as vitamins by some authorities. These compounds can be called pseudo-vitamins and include, but are not limited to, compounds such as ubiquinone (coenzyme Q10), pangamic acid, dimethyl glycine, taestri, amygdalin, flavonoids, para-aminobenzoic acid, adenine, adenyl acid and s-methylmethionine. As used herein, the term vitamin includes pseudo-vitamins.

[0171] In some modalities, the vitamin is a fat-insoluble vitamin selected from vitamin A, D, E, K and combinations thereof.

[0172] In other modalities, the vitamin is a water-soluble vitamin selected from vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin B12, folic acid, biotin, pantothenic acid, vitamin C and combinations thereof.

Glycosamine

[0173] In certain embodiments, the functional ingredient is glucosamine. In one embodiment, a sweetener composition comprises glucosamine, Reb DEMNO, and optionally at least one additive. In another embodiment, a sweetened consumable product comprises a sweetening composition, glucosamine, Reb DEMNO, and optionally at least one additive. In yet another embodiment, a sweetened consumable product comprises a sweetening composition and a sweetening composition, wherein the sweetening composition comprises at least one glucosamine, Reb DEMNO, and optionally at least one additive.

[0174] In general, according to specific modalities of this invention, glucosamine is present in the functional sweetener composition or consumable product sweetened in an amount sufficient to promote health and well-being.

[0175] Glycosamine, also called chitosamine, is an amino sugar that is believed to be an important precursor in the biochemical synthesis of glycosylated proteins and lipids. D-glucosamine occurs naturally in cartilage in the form of glycosamine-6-phosphate, which is synthesized from fructose-6-phosphate and glutamine. However, glycosamine is also available in other forms, the non-limiting examples of which include glucosamine hydrochloride, glucosamine sulfate, N-acetyl glucosamine, or any other forms of salt or combinations thereof. Glycosamine can be obtained by acid hydrolysis of the carcasses of lobsters, crabs, shrimp or crayfish using methods well known to those skilled in the art. In a specific embodiment, glucosamine can be derived from fungal biomass containing chitin, as described in US patent publication No. 2006/0172392.

[0176] The sweetening compositions or sweetened consumable product may additionally comprise chondroitin sulfate.

Mineral

[0177] In certain modalities, the functional ingredient is at least one mineral. In one embodiment, a sweetener composition comprises at least one mineral, Reb DEMNO, and optionally at least one additive. In another embodiment, a sweetened consumable product comprises a sweetening composition, at least one mineral, Reb DEMNO, and optionally at least one additive. In yet another embodiment, a sweetened consumable product comprises a sweetening composition and a sweetening composition, wherein the sweetening composition comprises at least one mineral, Reb DEMNO, and optionally at least one additive.

[0178] As used herein, the at least one mineral may comprise a single mineral or a plurality of minerals as a functional ingredient for the sweetener compositions or sweetened consumables provided in this document. In general, according to specific embodiments of this invention, at least one mineral is present in the sweetener composition or consumable product sweetened in an amount sufficient to promote health and well-being.

[0179] Minerals, according to the teachings of this invention, comprise inorganic chemical elements required by living organisms. Minerals are comprised of a wide range of compositions (for example, elements, simple salts, and complex silicates) and also vary in crystalline structure. They can occur naturally in food and drink, can be added as a supplement, or can be consumed or administered separately from food or drink.

[0180] Minerals can be categorized as bulk minerals, which are needed in large quantities, or trace minerals, which are needed in relatively small quantities. Bulk minerals are generally needed in amounts greater than or equal to about 100 mg per day and trace minerals are those which are needed in amounts less than about 100 mg per day.

[0181] In specific embodiments of this invention, the mineral is selected from bulk minerals, trace minerals or combinations thereof. Non-limiting examples of bulk minerals include calcium, chlorine, magnesium, phosphorus, potassium, sodium and sulfur. Non-limiting examples of trace minerals include chromium, cobalt, copper, fluorine, iron, manganese, molybdenum, selenium, zinc and iodine. Although iodine is generally classified as a trace mineral, it is needed in larger quantities than other trace minerals and is generally categorized as a bulk mineral.

[0182] In other specific embodiments of this invention, the mineral is a trace mineral, believed to be necessary for human nutrition, whose non-limiting examples include bismuth, boron, lithium, nickel, rubidium, silicon, strontium, tellurium, tin, titanium, tungsten and vanadium.

[0183] The minerals incorporated in this document can be in any form known to those skilled in the art. For example, in a specific modality, minerals can be in their ionic form, with a positive or negative charge. In another modality, minerals can be in their molecular form. For example, sulfur and phosphorus are usually found naturally as sulphates, sulphides and phosphates.

Preservative

[0184] In certain embodiments, the functional ingredient is at least a preservative. In one embodiment, a sweetener composition comprises at least one preservative, Reb DEMNO, and optionally at least one additive. In another embodiment, a sweetened consumable product comprises a sweetening composition, at least one preservative, Reb DEMNO, and optionally at least one additive. In yet another embodiment, a sweetened consumable product comprises a sweetening composition and a sweetening composition, wherein the sweetening composition comprises at least one preservative, Reb DEMNO, and optionally at least one additive.

[0185] As used herein, the at least one preservative may comprise a single preservative or a plurality of preservatives as a functional ingredient for the sweetener compositions or sweetened consumables provided herein. In general, according to specific embodiments of this invention, at least one preservative is present in the sweetener composition or consumable product sweetened in an amount sufficient to promote health and well-being.

[01868] In specific embodiments of this invention, the preservative is selected from antimicrobials, antioxidants, anti-enzymes or combinations thereof. Non-limiting examples of antimicrobials include sulfites, propionates, benzoates, sorbates, nitrates, nitrites, bacteriocins, salts, sugars, acetic acid, dimethyl dicarbonate (DMDC), ethanol and ozone.

[0187] According to a specific modality, the preservative is a sulfite. Sulfites include, but are not limited to, sulfur dioxide, sodium bisulfate and potassium hydrogensulfite.

[0188] According to another specific modality, the preservative is a proprionate. Proprionates include, but are not limited to, propionic acid, calcium propionate and sodium propionate.

[0189] According to yet another specific modality, the preservative is a benzoate. Benzoates include, but are not limited to, sodium benzoate and benzoic acid.

[0190] In another specific modality, the preservative is a sorbate. Sorbates include, but are not limited to, potassium sorbate, sodium sorbate, calcium sorbate and sorbic acid.

[0191] In yet another specific modality, the preservative is a nitrate and / or a nitrite. Nitrates and nitrites include, but are not limited to, sodium nitrate and sodium nitrite.

[0192] In yet another specific embodiment, the at least one preservative is a bacteriocin, such as, for example, nisin.

[0193] In another specific modality, the preservative is ethanol.

[0194] In yet another specific modality, the preservative is ozone.

[0195] Non-limiting examples of anti-enzymes suitable for use as preservatives in specific embodiments of the invention include ascorbic acid, citric acid, and metal chelating agents such as ethylene diaminetetraacetic acid (EDTA).

Hydrating Agent

[0196] In certain embodiments, the functional ingredient is at least a hydrating agent. In one embodiment, a sweetening composition comprises at least one hydrating agent, Reb DEMNO, and optionally at least one additive. In another embodiment, a sweetened consumable product comprises a sweetening composition, at least one hydrating agent, Reb DEMNO, and optionally at least one additive. In yet another embodiment, a sweetened consumable product comprises a sweetening composition and a sweetening composition, wherein the sweetening composition comprises at least one hydrating agent, Reb DEMNO, and optionally at least one additive.

[0197] As used herein, the at least one hydrating agent can comprise a single hydrating agent or a plurality of hydrating agents as a functional ingredient for the sweetening compositions or sweetened consumables provided herein. In general, according to specific embodiments of this invention, at least one hydrating agent is present in the sweetening composition or consumable product sweetened in an amount sufficient to promote health and well-being.

[0198] Hydration products help the body replace fluids that are lost through excretion. For example, the fluid is lost as sweat to regulate body temperature, as urine to excrete waste substances, and as water vapor to exchange gases in the lungs. Fluid loss can also occur due to a wide range of external causes, the non-limiting examples of which include physical activity, exposure to dry air, diarrhea, vomiting, hyperthermia, shock, blood loss and hypotension. Diseases that cause fluid loss include diabetes, cholera, gastroenteritis, shigellosis and yellow fever. The forms of malnutrition that cause fluid loss include excessive alcohol consumption, electrolyte imbalance, fasting and rapid weight loss.

[0199] In a specific modality, the hydration product is a composition that helps the body to replace fluids lost during exercise. Consequently, in a specific modality, the hydration product is an electrolyte, the non-limiting examples of which include sodium, potassium, calcium, magnesium, chloride, phosphate, bicarbonate, and combinations thereof. Electrolytes suitable for use in specific embodiments of this invention are also described in US Patent No. 5,681,569, the description of which is expressly incorporated herein by reference. In specific modalities, electrolytes are obtained from their corresponding water-soluble salts. Non-limiting examples of salts for use in specific embodiments include chlorides, carbonates, sulfates, acetates, bicarbonates, citrates, phosphates, hydrogen phosphates, tartrates, sorbates, citrates, benzoates, or combinations thereof. In other modalities, electrolytes are provided by juice, fruit extracts, vegetable extracts, tea, or tea extracts.

[0200] In specific embodiments of this invention, the hydration product is a carbohydrate to supplement energy reserves burned by the muscles. Carbohydrates suitable for use in specific embodiments of this invention are described in US Patent No. * 4,312,856, 4,853,237, 5,681,569 and 6,989,171, the disclosures of which are expressly incorporated herein by reference. Non-limiting examples of suitable carbohydrates include monosaccharides, disaccharides, oligosaccharides, complex polysaccharides or combinations thereof. Non-limiting examples of suitable types of monosaccharides for use in specific embodiments include trioses, tetroses, pentoses, hexoses, heptoses, octoses and nanoses. Non-limiting examples of specific types of suitable monosaccharides include glyceraldehyde, dihydroxy acetone, erythrose, threose, erythrulose, arabinose, lixose, ribose, xylose, ribulose, xylulose, alose, altrose, galactose, glucose, glucose, idose, mannose, talose , fructose, psychosis, sorbose, tagatose, manoeptulose, sedoeltulose, octolose and sialose. Non-limiting examples of suitable disaccharides include sucrose, lactose and maltose. Non-limiting examples of suitable oligosaccharides include sucrose, maltotriose and maltodextrin. In other specific modalities, carbohydrates are provided by a corn syrup, sugar beet, cane sugar, juice or tea.

[0201] In another specific modality, hydration is a flavanol that provides cellular rehydration. Flavanols are a class of natural substances present in plants, and generally comprise a 2-phenylbenzopyran molecular structure attached to one or more chemical moieties. Non-limiting examples of flavanols suitable for use in specific embodiments of this invention include catechin, epicatechin, galocatechin, epigallocatechin, epicatechin gallate, epigallocatechin 3-gallate, teaflavine, teaflavine 3-gallate, 3 ”- teaflavine gallate, 3,3 'teaflavine gallate, tearrubigin or combinations thereof. Several common sources of flavanols include tea plants, fruits, vegetables and flowers. In preferential terms, flavano! is extracted from green tea.

[0202] In a specific modality, the hydration product is a glycerol solution to improve resistance to exercise. Ingesting a solution containing glycerol has been shown to provide beneficial physiological effects, such as expanded blood volume, lower heart rate and lower rectal temperature.

Probiotics / Prebiotics

[0203] In certain modalities, the functional ingredient is selected from at least one probiotic, prebiotic and a combination thereof. In one embodiment, a sweetener composition comprises at least one probiotic, prebiotic and combination thereof, Reb DEMNO; and optionally at least one additive. In another embodiment, a sweetened consumable product comprises a sweetening composition, at least one probiotic, prebiotic and a combination thereof, Reb DEMNO; and optionally at least one additive. In yet another embodiment, a sweetened consumable product comprises a sweetening composition and a sweetening composition, wherein the sweetening composition comprises at least one probiotic, prebiotic and combination thereof, Reb DEMNO; and optionally at least one additive.

[0204] As used herein, the at least one prebiotic may comprise a single probiotic or prebiotic, a plurality of probiotics or prebiotics as a functional ingredient for the sweetener compositions or sweetened consumables provided herein. In general, according to specific embodiments of this invention, the at least one probiotic, prebiotic and combination thereof is present in the sweetener composition or consumable product sweetened in an amount sufficient to promote health and well-being.

[0205] Probiotics, according to the instructions of this invention, comprise microorganisms that benefit health when consumed in an effective amount. Desirably, probiotics beneficially affect the gastrointestinal microflora that occurs naturally in the human body and confer health benefits in addition to nutrition. Probiotics can include, without limitation, bacteria, yeasts and fungi.

[0206] According to specific modalities, the probiotic is a beneficial microorganism that beneficially affects the gastrointestinal microflora that occurs naturally in the human body and provides health benefits in addition to nutrition. Examples of probiotics include, but are not limited to, bacteria of the genus Lactobacilli, Bifidobacteria, Streptococci, or combinations thereof, which confer beneficial effects on humans.

[0207] In specific embodiments of the invention, at least one probiotic is selected from the genus Lactobacilli. Lactobacilli (ie, bacteria of the genus Lactobacillus, later in this document "L.") have been used for several hundred years as a food preservative and to promote human health. Non-limiting examples of Lactobacilli species found in the human intestinal tract include L. acidophilus, L. casei, L. fermentum, L. saliva roes, L. brevis, L. leichmannii, L. plantarum, L. cellobiosus, L. reuteri, L. rhamnosus, L. GG, L. bulgaricus, and L. thermophilus.

[0208] According to other specific modalities of this invention, the probiotic is selected from the genus Bifidobacteria. Bifidobacteria are also known to exert a beneficial influence on human health by producing short-chain fatty acids (eg, acetic, propionic and butyric acids), lactic and formic acids as a result of carbohydrate metabolism. Non-limiting species of Bifidobacteria found in the human gastrointestinal tract include B. angulatum, B. animalis, B. asteroides, B. bifidum, B. bourn, B. breve, B. catenulatum, B. choerinum, B. coryneforme, B. cuniculi , B. dentium, B. gallicum, B. gallinarum, B indicum, B. longum, B. magnum, B. merycicum, B. minimum, B. pseudocatenulatum, B. pseudolongum, B. psychraerophilum, B. pullorum, B. ruminantium, B. saeculare, B. scardovii, B. simiae, B. subtile, B. thermacidophilum, B. thermophilum, B. urinalis, and B. sp.

[0209] According to other specific modalities of this invention, the probiotic is selected from the genus Streptococcus. Streptococcus thermophilus is an optional gram-positive anaerobic. It is classified as lactic acid-forming bacteria and is commonly found in milk and dairy products, and is used in the production of yogurt. Other species of probiotics that do not limit these bacteria include Streptococcus salivarus and Streptococcus cremoris.

[0210] Probiotics that can be used according to this invention are well known to those skilled in the art. Non-limiting examples of foods that include probiotics include yogurt, sauerkraut, kefir, kimchi, fermented vegetables and other foods that contain a microbial element that beneficially affects the host animal, improving intestinal microbalance.

[0211] Prebiotics, according to the instructions of this invention, are compositions that promote the growth of beneficial bacteria in the intestines. Prebiotic substances can be consumed by a relevant probiotic or otherwise help to keep the relevant probiotic alive or stimulate its growth. When consumed in an effective amount, probiotics also beneficially affect the gastrointestinal microflora that occurs naturally in the human body and thus confer health benefits in addition to just nutrition. Prebiotic foods enter the colon and serve as a substrate for endogenous bacteria, thus indirectly providing the host with energy, metabolic substrates and essential micronutrients. The digestion and absorption of prebiotic foods by the body depends on the bacterial metabolic activity, which saves energy for the host from nutrients that escaped digestion and absorption in the small intestine.

[0212] Prebiotics, according to the modalities of this invention, include, without limitation, mucopolysaccharides, oligosaccharides, polysaccharides, amino acids, vitamins, precursors of nutrients, proteins and combinations thereof.

[0213] According to a specific embodiment of this invention, the prebiotic is selected from dietary fibers, including, without limitation, polysaccharides and oligosaccharides. These compounds have the ability to increase the number of probiotics, which results in the benefits conferred by probiotics. Non-limiting examples of oligosaccharides that are categorized as prebiotics according to specific embodiments of this invention include fructo-oligosaccharides, inulins, isomalto-oligosaccharides, lactylol, lactosucrose, lactulose, pyrodextrins, soy oligosaccharides, transgalacto-oligosaccharides and xylo-oligosaccharides.

[0214] According to other specific embodiments of the invention, the prebiotic is an amino acid. Although several known prebiotics break down to provide carbohydrates for probiotics, some probiotics also require amino acids for nutrition.

[0215] Prebiotics are found naturally in a variety of foods, including, without limitation, bananas, berries, asparagus, garlic, wheat, oats, barley (and other whole grains), flaxseed, tomatoes, Jerusalem artichokes, onions and chicory , vegetables (for example, dandelion leaves, spinach, kale, chard, kale, mustard, turnip) and legumes (for example, lentils, common beans, chickpeas, white beans, black beans).

Weight Management Agent

[0216] In certain embodiments, the functional ingredient is at least a weight control agent. In one embodiment, a sweetener composition comprises at least one weight control agent, Reb DEMNO, and optionally at least one additive. In another embodiment, a sweetened consumable product comprises a sweetening composition, at least one weight control agent, Reb DEMNO, and optionally at least one additive. In yet another embodiment, a sweetened consumable product comprises a sweetening composition and a sweetening composition, wherein the sweetening composition comprises at least one weight control agent, Reb DEMNO, and optionally at least one additive.

[0217] As used herein, the at least one weight control agent may comprise a single weight control agent or a plurality of weight control agents as a functional ingredient for the sweetener compositions or sweetened consumables provided in the this document. In general, according to specific embodiments of this invention, at least one weight control agent is present in the sweetener composition or consumable product sweetened in an amount sufficient to promote health and well-being.

[0218] As used herein, "a weight control agent" includes an appetite suppressant and / or a thermogenesis agent. As used in this document, the phrases “appetite suppressant”, “appetite satiation compositions”, “satiety agents”, and “satiety ingredients” are synonymous. The phrase “appetite suppressant” describes macronutrients, herbal extracts, exogenous hormones, anorectic, anorectic, drugs and combinations of them that, when administered in an effective amount, suppress, inhibit, reduce or otherwise decrease a person's appetite . The phrase “thermogenesis agent” describes macronutrients, herbal extracts, exogenous, anorectic, anorectic, anorexic hormones, drugs and combinations of these that, when administered in an effective amount, activate or otherwise increase a person's thermogenesis or metabolism .

[0219] Suitable weight control agents include a macronutrient selected from the group consisting of proteins, carbohydrates, dietary fats, and combinations thereof. The consumption of proteins, carbohydrates and dietary fats stimulates the release of peptides with appetite-suppressing effects. For example, the consumption of proteins and dietary fats stimulates the release of the intestinal hormone cholecystokinin (CCK), while the consumption of carbohydrates and dietary fats stimulates the release of the glucagon-like peptide (GLP-1).

[0220] Suitable macronutrient weight control agents also include carbohydrates. Carbohydrates generally comprise sugars, cellulose and gums that the body converts to glucose for energy. Carbohydrates are generally classified into two categories, digestible carbohydrates (for example, monosaccharides, disaccharides and starch) and non-digestible carbohydrates (for example, dietary fiber). Studies have shown that non-digestible carbohydrates and complex polymeric carbohydrates that have reduced absorption and digestibility in the small intestine stimulate physiological responses that inhibit food intake. Consequently, the carbohydrates incorporated in this document desirably comprise non-digestible carbohydrates or carbohydrates with reduced digestibility. Non-limiting examples of such carbohydrates include polydextrose; inulin; monosaccharide-derived polyols such as erythritol, mannitol, xylitol and sorbitol; alcohols derived from disaccharides such as isomalt, lactitol and maltitol; and hydrogenated starch hydrolysates. Carbohydrates are described in more detail later in this document.

[0221] In another specific embodiment, the weight control agent is a dietary fat. Dietary fats are lipids that comprise combinations of saturated and unsaturated fatty acids. Polyunsaturated fatty acids were found to have a higher satiety power than monounsaturated fatty acids. Consequently, the dietary fats incorporated herein desirably comprise polyunsaturated fatty acids, the non-limiting examples of which include triacylglycerols.

[0222] IN a specific modality, weight control agents consist of an herbal extract. Extracts from various types of plants have been identified as having appetite reducing properties. Non-limiting examples of plants whose extracts have appetite suppressing properties include plants of the genus Hoodia, Trichocaulon, Caralluma, Stapelia, Orbea,

Asclepias and Camelia. Other modalities include extracts derived from Gymnema Sylvestre, Kola Nut, Citrus Aurantium, Yerba Mate, Griffonia Simplicifolia, Guarana, myrrh, Lipid guggul, and black currant seed oil.

[0223] Herbal extracts can be prepared from any type of material of plant origin or plant biomass. Non-limiting examples of material and biomass of plant origin include stems, roots, leaves, dry powder obtained from material of plant origin, and dry sap or sap. Herbal extracts are usually prepared by extracting sap from the plant and then spray drying the sap. Alternatively, solvent extraction procedures can be employed. After the initial extraction, it may be desirable to further fractionate the initial extract (for example, by column chromatography) to obtain an herbal extract with enhanced activity. Such techniques are well known to those skilled in the art.

[0224] In a specific embodiment, the herb extracts are derived from a plant of the genus Hoodia, whose species includes H. alstonii, H. currorii, H. dregei, H. flava, H. gordonii, H. jutatae, H. mossamedensis, H. officinalis, H. parviflorai, H. pedicellata, H. pilifera, H. ruschii and H. triebneri. Hoodia plants are succulents native to South Africa. A Hoodia sterol glycoside, known as P57, is believed to be responsible for the appetite suppressant effect of the Hoodia species.

[0225] In another specific modality, the herb extract is derived from a plant of the genus Caralluma, whose species includes C. indica, C. fimbriata, C. attenuate, C. tuberculata, C. edulis, C. adscendens, C stalagmifera, C. umbellate, C. penicillata, C. russeliana, C. retrospicens, C. Arabica and C. lasiantha. Carralluma plants belong to the same Subfamily as Hoodia, Asclepiadaceae. Caralluma are small, erect and fleshy plants, native to India, with medicinal properties, such as appetite suppression, which are generally attributed to glycosides that belong to the pregnano group of glycosides, whose non-limiting examples include caratuberside A, caratuberside B, bouceroside | , bouceroside Il, bouceroside Ill, bouceroside IV, bouceroside V, bouceroside VI, bouceroside VII, bouceroside VIII, bouceroside IX and bouceroside X.

[0226] In another specific modality, at least one herb extract is derived from a plant of the genus Trichocaulon. Trichocaulon plants are succulents that are usually native to southern Africa, similar to Hoodia, and include the species T. piliferum and T. officinale.

[0227] In another modality, the herb extract is derived from a plant of the genus Stapelia or Orbea, whose species includes S. gigantean and O. variegate, respectively. Stapelia and Orbea plants belong to the same subfamily as Hoodia, Asclepiadaceae. Without sticking to the theory, compounds that exhibit appetite-reducing activity are believed to be saponins, such as pregnanes glycosides, which include stavarosides A, B, C, D, / E, E, G, H, |, Je K.

[0228] In another specific modality, the herb extract is derived from a plant of the genus Asclepias. Asclepias plants also belong to the Asclepiadaceae plant family. Non-limiting examples of Asclepias plants include A. incarnate, A. curassayica, A. syriaca and A. tuberose. Without sticking to the theory, it is believed that the extracts comprise steroidal compounds, such as pregnanes glycosides and pregnane aglycone, which have appetite-reducing effects.

[0229] In a specific modality, the weight control agent is an exogenous hormone that has a weight control effect. Non-limiting examples of such hormones include CCK, YY peptide, ghrelin, bombesin and gastrin-releasing peptide (GRP), enterostatin, apolipoprotein A-IV, GLP-1, amylin, somastatin and leptin.

[0230] In another embodiment, the weight control agent is a pharmaceutical drug. Non-limiting examples include phentermine, diethylpropion, phendimetrazine, sibutramine, rimonabant, oxintomodulin, floxetine hydrochloride,

ephedrine, phenethylamine or other stimulants.

[0231] The at least one weight control agent can be used individually or in combination as a functional ingredient for the sweetener compositions provided in this invention.

Osteoporosis Control Agent

[0232] In certain embodiments, the functional ingredient is at least an osteoporosis control agent. In one embodiment, a sweetener composition comprises at least one osteoporosis control agent, Reb DEMNO, and optionally at least one additive. In another embodiment, a sweetened consumable product comprises a sweetening composition, at least one osteoporosis control agent, Reb DEMNO, and optionally at least one additive. In yet another embodiment, a sweetened consumable product comprises a sweetening composition and a sweetening composition, wherein the sweetening composition comprises at least one osteoporosis control agent, Reb DEMNO, and optionally at least one additive.

[0233] As used herein, the at least one osteoporosis control agent may comprise a single osteoporosis control agent or a plurality of osteoporosis control agents as a functional ingredient for the sweetener compositions or sweetened consumables provided in the this document. In general, according to specific embodiments of this invention, the at least one osteoporosis control agent is present in the sweetening composition or consumable product sweetened in an amount sufficient to promote health and well-being.

[0234] Osteoporosis is a skeletal disorder of compromised bone strength, resulting in an increased risk of bone fracture. Osteoporosis is generally characterized by a reduction in bone mineral density (BMD), disruption of bone microarchitecture and changes in the amount and variety of non-collagenous proteins in the bone.

[0235] In certain embodiments, the osteoporosis control agent is at least a source of calcium. According to a specific modality, the calcium source is any compound containing calcium, including salt complexes, solubilized species, and other forms of calcium. Non-limiting examples of calcium sources include chelated amino acid calcium, calcium carbonate, calcium oxide, calcium hydroxide, calcium sulfate, calcium chloride, calcium phosphate, calcium hydrogen phosphate, calcium dihydrogen phosphate, calcium citrate , calcium malate, calcium citrate malate, calcium gluconate, calcium tartrate, calcium lactate, solubilized species thereof and combinations thereof.

[0236] According to a specific modality, the osteoporosis control agent is a source of magnesium. The calcium source is any compound containing magnesium, including salt complexes, solubilized species, and other forms of magnesium. Non-limiting examples of magnesium sources include magnesium chloride, magnesium citrate, magnesium gluceptate, magnesium gluconate, magnesium lactate, magnesium hydroxide, magnesium picolate, magnesium sulfate, solubilized species thereof, and mixtures thereof. In another specific embodiment, the magnesium source comprises magnesium chelated with amino acid or chelated with creatine.

[0237] In other modalities, the osteoporosis agent is selected from vitamins D, C, K, its precursors and / or beta-carotene and combinations thereof.

[0238] Several plants and plant extracts have also been identified as effective in preventing and treating osteoporosis. Without adhering to the theory, it is believed that plants and plant extracts stimulate bone morphogenetic proteins and / or inhibit bone resorption, thus stimulating bone regeneration and resistance. Non-limiting examples of plants and plant extracts suitable as osteoporosis control agents include species of the genus Taraxacum and Amelanchier, as disclosed in US Patent Publication No. 2005/0106215, and species of the genus Lindera, Artemisia, Acorus, Carthamus, Carum, Cnidium , Curcuma, Cyperus, Juniperus, Prunus, Iris, Cichorium, Dodonaea, Epimedium, Erigonoum, Soya, Mentha, Ocimum, thymus, Tanacetum, Plantago, Spearmint, Bixa, Vitis, Rosemarinus, Rhus, and Anethum, as revealed in the patent publication US No. 2005/0079232.

Phytoestrogen

[0239] In certain embodiments, the functional ingredient is at least a phytoestrogen. In one embodiment, a sweetener composition comprises at least one phytoestrogen, Reb DEMNO, and optionally at least one additive. In another embodiment, a sweetened consumable product comprises a sweetening composition, at least one phytoestrogen, Reb DEMNO, and optionally at least one additive. In yet another embodiment, a sweetened consumable product comprises a sweetening composition and a sweetening composition, wherein the sweetening composition comprises at least one phytoestrogen, Reb DEMNO, and optionally at least one additive.

[0240] As used herein, the at least one phytoestrogen may comprise a single phytoestrogen or a plurality of phytoestrogens as a functional ingredient for the sweetener compositions or sweetened consumables provided in this document. In general, according to specific embodiments of this invention, at least one phytoestrogen is present in the sweetening composition or consumable product sweetened in an amount sufficient to promote health and well-being.

[0241] Phytoestrogens are compounds found in plants that can typically be released into human bodies by ingesting the plants or parts of plants that have phytoestrogens. As used herein, “phytoestrogen” refers to any substance that, when introduced into a body, causes an effect similar to estrogen of any degree. For example, a phytoestrogen can bind to estrogen receptors within the body and has an estrogen-like effect.

[0242] Examples of suitable phytoestrogens for embodiments of this invention include, but are not limited to, isoflavones, stilbenes, lignans, resorcyclic acid lactones, coumestans, coumestrol, equol, and combinations thereof. Suitable sources of phytoestrogens include, but are not limited to, whole grains, cereals, fibers, fruits, vegetables, black butter, agave root, black currant, black haw, chestnuts, crab peel, dong quai root, devil's root, fake unicorn root, ginseng root, groundsel herb, licorice, evergreen herb, mother herb, peony root, raspberry leaves, rose family plants, sage leaves, sarsaparilla root, saw palmetto berries, wild yam root, yarrow flowers, vegetables, soybeans, soy products (eg, miso, soy flour, soy milk, soy nuts, soy protein isolate, tempeh or tofu), chickpeas , nuts, lentil, seeds, cloves, red cloves, dandelion leaves, dandelion roots, fenugreek seeds, green tea, hops, red vine, flaxseed, garlic, onions, flax seed, borage, butterfly weed, cumin, chastity tree, vitex, dates, dill, fennel seeds, gotu kola, milk thistle and, pennyroyal, pomegranate, daffodil, soy flour, tansy and root of the kudzu vine (root of the pueraria) and the like, and combinations thereof.

[0243] Isoflavones belong to the group of phytonutrients called polyphenols. In general, polyphenols (also known as "polyphenols"), are a group of chemicals found in plants, characterized by the presence of more than one phenol group per molecule.

[0244] Suitable phytoestrogen isoflavones according to the modalities of this invention include genistein, daidzein, glycitein, biocanine A, formononetine, their respective naturally occurring glycosides and glycoside conjugates, matairesinol, secaisolariciresinol, enterolactone, enterodiol, textured vegetable protein and combinations thereof.

[0245] Suitable sources of isoflavones for embodiments of this invention include, but are not limited to, soy, soy products, vegetables, alfalfa sprouts, chickpeas, peanuts and red cloves.

Long Chain Primary Aliphatic Saturated Alcohol

[0246] In certain embodiments, the functional ingredient is at least one primary long-chain saturated aliphatic alcohol. In one embodiment, a sweetener composition comprises at least one primary long chain aliphatic saturated alcohol, Reb DEMNO, and optionally at least one additive. In another embodiment, a sweetened consumable product comprises a sweetening composition, at least one primary long chain aliphatic saturated alcohol, Reb DEMNO, and optionally at least one additive. In yet another embodiment, a sweetened consumable product comprises a sweetening composition and a sweetening composition, wherein the sweetening composition comprises at least one primary long chain aliphatic saturated alcohol, Reb DEMNO, and optionally at least one additive.

[0247] As used herein, the at least one primary long chain aliphatic saturated alcohol can be a single primary long chain aliphatic saturated alcohol or a plurality of primary long chain aliphatic saturated alcohols as a functional ingredient for the sweetener compositions or sweetened consumable product provided in this document. In general, according to specific embodiments of this invention, at least one primary long-chain saturated aliphatic alcohol is present in the sweetener composition or consumable product sweetened in an amount sufficient to promote health and well-being.

[0248] Long chain primary saturated aliphatic alcohols are a diverse group of organic compounds. The term alcohol refers to the fact that these compounds have a hydroxyl group (—OH) attached to a carbon atom. The term primary refers to the fact that in these compounds the carbon atom that is attached to the hydroxyl group is only attached to another carbon atom. The term saturated refers to the fact that these compounds do not have pi carbon to carbon bonds. The term aliphatic refers to the fact that the carbon atoms in these compounds are joined in straight or branched chains rather than in rings. The term long chain refers to the fact that the number of carbon atoms in these compounds is at least 8 carbons).

[0249] Non-limiting examples of specific long chain primary aliphatic saturated alcohols for use in specific embodiments of the invention include 8-carbon 1-octanol, 9-carbon 1-nonanol, 10-carbon 1-decanol , 1-dodecanol with 12 carbon atoms, 1-tetradecanol with 14 carbon atoms, 1-hexadecanol with 16 carbon atoms, 1-octadecanol with 18 carbon atoms, 1-eicosanol with 20 carbon atoms , 22 carbon 1-docosanol, 24 carbon 1-tetracosanol, 26 carbon 1-hexacosanol, 27 carbon 1-heptacosanol, 28 carbon 1-octanosol, 29 carbon 1-nonacosanol, 1 carbon -30-carbon triacontanol, 32-carbon 1-dotriacontanol and 1-tetracontane! of 34 carbons.

[0250] In a particularly desired embodiment of the invention, the long chain primary saturated aliphatic alcohols are policosanol. Policosanol is the term for a mixture of long chain primary saturated aliphatic alcohols composed primarily of 28-carbon 1-octanosol and 30-carbon 1-triacontanol, as well as other alcohols in lower concentrations such as 22-carbon 1- docosanol, 1- 24-carbon tetracosanol, 26-carbon 1-hexacosanol, 27-carbon 1-heptacosanol, 29-carbon 1-nonacosanol, 32-carbon 1-dotriacontanol and 34-carbon 1-tetracontanol.

[0251] Primary long chain aliphatic saturated alcohols are derived from fats and oils. They can be obtained from these sources using extraction techniques well known to those skilled in the art. Policosanols can be isolated from a variety of plants and materials including sugar cane (Saccharum officinarium), yam (for example, Dioscorea opposite), rice bran (for example, Oryza sativa), and beeswax. Policosanols can be obtained from these sources using extraction techniques well known to those skilled in the art. A description of such extraction techniques can be found in Order Application 2005/0220868, the description of which is expressly incorporated by reference.

Phytosterols

[0252] In certain embodiments, the functional ingredient is at least one phytosterol, phytostanol or a combination thereof. In one embodiment, a sweetener composition comprises at least one phytosterol, phytostanol or a combination thereof, Reb DEMNO; and optionally at least one additive. In another embodiment, a sweetened consumable product comprises a sweetening composition, at least one phytosterol, phytostanol or a combination thereof, Reb DEMNO, and optionally at least one additive. In yet another embodiment, a sweetened consumable product comprises a sweetening composition and a sweetening composition, wherein the sweetening composition comprises at least one phytosterol, phytostanol or a combination thereof, Reb DEMNO; and optionally at least one additive.

[0253] In general, according to specific modalities of this invention, at least one phytosterol, phytostanol or combination thereof is present in the sweetener composition or consumable product sweetened in an amount sufficient to promote health and well-being.

[0254] As used in this document, the phrases "stanol", "vegetable stanol" and "phytostanol" are synonymous.

[0255] Plant sterols and stanols are naturally present in small amounts in many fruits, vegetables, nuts, seeds, cereals, legumes, vegetable oils, tree bark and other plant sources. Although people normally consume plant sterols and stanols every day, the amounts consumed are insufficient to have significant cholesterol-lowering effects or other health benefits. Consequently, it might be desirable to supplement food and drinks with plant sterols and stanols.

[0256] Sterols are a subgroup of steroids with a hydroxyl group at C-3. In general, phytosterols have a double bond within the steroid nucleus, like cholesterol; however, phytosterols can also comprise a C-24 substituted (R) side chain, such as an ethyl or methyl group, or an additional double bond. Phytosterol structures are well known in the art.

[0257] At least 44 naturally occurring phytosterols have been discovered, and are generally derived from plants, such as corn, soybeans, wheat and wood oils; however, they can also be produced synthetically to form compositions identical to those found in nature or with properties similar to those of naturally occurring phytosterols. According to specific embodiments of this invention, non-limiting examples of phytosterols well known to those skilled in the art include 4-demethylesterols (e.g., B-sitosterol, campesterol, stigmasterol, brassicasterol, 22-dehydrobrassicasterol, and A5-avenasterol), 4-monomethyl sterols, and 4,4-dimethyl sterols (triterpene alcohols) (e.g., cycloartenol, 24-methylenicycloartane and cyclobranol).

[0258] As used in this document, the phrases "stanol", "vegetable stanol" and "phytostanol" are synonymous. Phytostanols are sterol-saturated alcohols present only in trace amounts in nature and can also be synthetically produced, such as by hydrogenation of phytosterols. According to specific embodiments of this invention, non-limiting examples of phytostanols include B-sitostanol, campestanol, cycloartanol, and saturated forms of other triterpene alcohols.

[0259] Both phytosterols and phytostanols, as used herein, include the various isomers such as isomers a and B (for example, acitosterol and B-sitostanol, which comprise one of the most effective phytosterols and phytostanols, respectively, to reduce the serum cholesterol in mammals).

[0260] The phytosterols and phytostanols of the present invention can also be in their ester form. Suitable methods for deriving phytosterol and phytostanol esters are well known to those skilled in the art, and are disclosed in US Patent No. * 6,589,588, 6,635,774, 6,800,317, and US Patent Publication No. 2003/0045473, whose The descriptions are incorporated in this document as a reference in their entirety. Non-limiting examples of suitable phytosterol and phytostanol esters include sitosterol acetate, sitosterol oleate, stigmasterol oleate, and their phytostane esters! corresponding. The phytosterols and phytostanols of the present invention can also include their derivatives.

[0261] In general, the amount of functional ingredient in the sweetening composition or sweetened consumable varies widely depending on the specific sweetening composition or sweetened consumable and the desired functional ingredient. Those skilled in the art will readily verify the appropriate amount of functional ingredient for each sweetener composition or sweetened consumable product.

[0262] In one embodiment, a method of preparing a sweetener composition comprises combining Reb DEMNO and at least one sweetener and / or additive and / or functional ingredient. In another embodiment, a method for preparing a sweetener composition comprises combining a composition comprising Reb DEMNO and at least one sweetener and / or additive and / or functional ingredient. Reb DEMNO can be supplied in its pure form as the only sweetener in the sweetener composition, or it can be supplied as part of a Stevia extract steviol glycoside mixture. Any of the sweeteners, additives and functional ingredients described in this document can be used in the sweetener compositions of the present invention.

Sweetened consumables

[0263] Reb DEMNO or sweetening compositions comprising Reb

DEMNO can be incorporated into any known edible material (referred to herein as a “sweetening composition”), such as, for example, pharmaceutical compositions, edible mixtures and gel compositions, dental compositions, foods (confectionery, condiments, chewing gums, cereal compositions, bakery products, dairy products and table sweetener compositions) beverages and beverage products.

[0264] In a modality, a sweetened consumable product comprises a sweetening composition and Reb DEMNO. In another embodiment, the sweetened consumable product comprises a sweetening composition and a sweetening composition comprising Reb DEMNO. Sweetened consumables can optionally include additives, sweeteners, functional ingredients and combinations thereof.

[0265JEM a modality, a method of preparing a sweetened consumable product comprises combining a sweetening composition and DEMNO Reb. The method may further comprise adding one or more of a sweetener and / or additive and / or functional ingredient. In another embodiment, a method of preparing a sweetened consumable product comprises combining a sweetening composition and a sweetening composition comprising Reb DEMNO. Reb DEMNO can be supplied in its pure form as the only sweetener in the sweetener composition, or it can be supplied as part of a Stevia extract steviol glycoside mixture. Any of the sweeteners, additives and functional ingredients described in this document can be used in the sweetened consumables of the present invention. In a specific embodiment, the sweetener composition is a drink.

Pharmaceutical Compositions

[0266] In a modality, a pharmaceutical composition contains a pharmaceutically active substance and DEMNO Reb. In another embodiment, a pharmaceutical composition contains a pharmaceutically active substance and a sweetening composition comprising Reb DEMNO. The Reb DEMNO or Reb DEMNO sweetener composition may be present as an excipient material in the pharmaceutical composition, which may mask a bitter or otherwise undesirable taste of a pharmaceutically active substance or other excipient material. The pharmaceutical composition can be in the form of a tablet, a capsule, a liquid, an aerosol, a powder, an effervescent tablet or powder, a syrup, an emulsion, a suspension, a solution, or any other way to administer the composition pharmaceutical to a patient. In specific embodiments, the pharmaceutical composition may be in the form of oral administration, oral administration, sublingual administration, or any other route of administration as is known in the art.

[0267] As noted in this document, “pharmaceutically active substance” means any drug, drug formulation, medication, prophylactic agent, therapeutic agent, or other substance that has biological activity. As noted in this document, “excipient material” refers to any inactive substance used as a vehicle for an active ingredient, such as any material to facilitate the handling, stability, dispersibility, wettability and / or release kinetics of a pharmaceutical substance active.

[0268] Suitable pharmaceutically active substances include, but are not limited to, medicines for the gastrointestinal tract or digestive system, for the cardiovascular system, for the central nervous system, strength or consciousness, for musculoskeletal disorders, for the eye, for the ear, nose and oropharynx, for the respiratory system, for endocrine problems, for the reproductive system or urinary system, for contraception, obstetrics and gynecology, for the skin, for infections and infestations, for immunology, for allergic disorders, for nutrition, for neoplastic disorders, for diagnosis, for euthanasia or other biological functions or disorders. Examples of pharmaceutically active substances suitable for embodiments of the present invention include, but are not limited to, antacids, reflux suppressants, antiflatulants, antidopaminergics, proton pump inhibitors, cytoprotectors, prostaglandin analogs, laxatives, antispasmodics, antidiarrheals, bile acid sequestrants, opioids, receptor beta-blockers, calcium channel blockers, diuretics, cardiac glycosides, antiarrhythmics, nitrates, antianginal agents, vasoconstrictors, vasodilators, peripheral activators, ACE inhibitors, angiotensin receptor blockers, alpha blockers, anticoagulants, heparin, drugs antiplatelet agents, fibrinolytics, antihemophilic factors, hemostatic drugs, agents - hypolipidemics, statins, hypnotics, anesthetics, antipsychotics, antidepressants, - antiemetics, —antonvulsants, antiepileptics, —ansiolytics, barbiturates, drugs for movement disorders, enzodiazepines, cyclopyrrolones, - dopamine antagonists, antihistamines, cholinergics, anticholinergics, emetics, cannabinoids, pain relievers, muscle relaxants, antibiotics, aminoglycosides, antivirals, antifungals, anti-inflammatories, anti-gluacoma, steroids, bronchodontics, steroids, sympathomimetics, steroids, steroids, steroids, steroids , NSAIDS, antitussives, “mucolytics,“ decongestants, —corticosteroids, androgens, antiandrogens, gonadotrophins, growth hormones, insulin, antidiabetics, thyroid hormones, calcitonin, diphosphonates, vasopressin analogs, alkalinizing agents, quinolines, anticholinergics, quinolones, anticholinergics, quinolines, oral, Hormone Replacement Therapies, bone regulators, follicle stimulating hormones, luteinizing hormones, gamolinic acid, progestogen, dopamine agonist, estrogen, prostaglandin, gonadorelin, clomiphene, tamoxifen, diethylstilbestro |, antiseptic agents, antituberculosis drugs, antidepressants icos, antiprotozoa, antiserum, vaccines, interferons, tonics, vitamins, cytotoxic drugs, sex hormones, aromatase inhibitors, somatostatin inhibitors, or similar substances, or combinations thereof.

Such components are generally recognized as safe (GRAS) and / or are approved by the U.S. Food and Drug Administration (FDA).

[0269] The pharmaceutically active substance is present in the pharmaceutical composition in widely varying amounts depending on the specific pharmaceutically active agent being used and its intended applications. An effective dose of any of the pharmaceutically active substances described in this document can be readily determined by using conventional techniques and observing the results obtained under similar circumstances. In determining to determine, several factors are considered, including, but not limited to: the patient's species; their size, age and general health; the specific disease involved; the degree of involvement or the severity of the disease; the response of the individual patient; the particular pharmaceutically active agent administered; the mode of administration; the bioavailability characteristic of the preparation administered; the selected dose regimen; and the use of concomitant medication. The pharmaceutically active substance is included in the pharmaceutically acceptable carrier, diluent or excipient in an amount sufficient to provide a patient with a therapeutic amount of the pharmaceutically active substance in vivo in the absence of serious toxic effects when used in generally acceptable amounts. In this way, suitable amounts can be readily discerned by those skilled in the art.

[0270] According to specific embodiments of the present invention, the concentration of the pharmaceutically active substance in the pharmaceutical composition will depend on the rates of absorption, inactivation and excretion of the drug, as well as other factors known to those skilled in the art. It should be noted that the dosage values will also vary with the severity of the condition that will be relieved. It is further understood that for any specific individual, specific dosage regimens must be adjusted over time according to the individual need and the professional judgment of the person who administers or supervises the administration of the pharmaceutical compositions, and that the established dosage ranges in this document are only examples and are not intended to limit the scope of the practice of the claimed composition. The pharmaceutically active substance can be administered once, or it can be divided into several smaller doses that will be administered at varying time intervals.

[0271] The pharmaceutical composition may also comprise other pharmaceutically acceptable excipient materials in addition to Reb DEMNO or a sweetening composition comprising Reb DEMNO. Examples of excipient materials suitable for embodiments of this invention include, but are not limited to, non-stick, binders (eg, microcrystalline cellulose, tragacanth gum, or gelatin)) coatings, disintegrants, fillers, diluents, softeners, - emulsifiers, —flavoring agents, dyes, adjuvants, lubricants, functional agents (for example, nutrients), viscosity modifiers, swelling agents, glidants (for example, colloidal silicon dioxide) surface active agents, osmotic agents, diluents or any other non-active ingredient, or combinations thereof. For example, the pharmaceutical compositions of the present invention may include excipient materials selected from the group consisting of calcium carbonate, dyes, brighteners, preservatives and flavors, triacetin, magnesium stearate, steroids, natural or artificial flavors, essential oils, extracts vegetables, fruit essences, gelatins or combinations thereof.

[0272] The excipient material of the pharmaceutical composition may optionally include other natural sweeteners, bulk sweeteners, or combinations thereof. Bulk sweeteners include both caloric and non-caloric compounds. In a specific modality, the additive works like the bulk sweetener. Non-limiting examples of bulk sweeteners include sucrose, dextrose, maltose, dextrin, dry invert sugar, fructose, high fructose corn syrup, levulose, galactose, corn syrup solids, tagatose, polyols (eg, sorbitol, mannitol, xylitol, lactitol, erythritol and maltitol),

hydrogenated starch hydrolysates, isomalt, trehalose, and mixtures thereof. In specific embodiments, the bulk sweetener is present in the pharmaceutical composition in widely varying amounts depending on the degree of sweetness desired. Adequate amounts of both sweeteners could be readily discernible to those skilled in the art.

Mixtures in As referred to in this document Edible and Edible Gel Compositions

[0273] In one embodiment, an edible gel or edible gel mixture comprises Reb DEMNO. In another embodiment, an edible gel or edible gel mixture comprises a sweetening composition comprising Reb DEMNO. The edible gel or edible gel mixes can optionally include additives, functional ingredients or combinations thereof.

[0274] Edible gels are gels that can be consumed. A gel is a colloidal system in which a network of particles passes through the volume of a liquid medium. Although gels are composed mainly of liquids and therefore exhibit liquid-like densities, gels have the structural coherence of solids due to the particle network that runs through the liquid medium. For this reason, gels generally appear to be solid gelatinous materials. The gels can be used in various applications. For example, gels can be used in food, paints and adhesives.

[0275] Non-limiting examples of edible gel compositions for use in specific embodiments include gel desserts, puddings, jellies, pastes, trifles, jellies, marshmallows, jelly beans or the like. Edible gel mixes are generally powdered or granular solids to which a fluid can be added to form an edible gel composition. Non-limiting examples of fluids for use in specific embodiments include water, dairy fluids, analogue dairy fluids, juices, alcohol, alcoholic beverages and combinations thereof. Non-limiting examples of dairy fluids that can be used in specific embodiments include milk, cultured milk, cream, fluid whey and mixtures thereof. Non-limiting examples of dairy analog fluids that can be used in specific embodiments include, for example, soy milk and non-dairy coffee creams. Since edible gel products found on the market are usually sweetened with sucrose, it is desirable to sweeten edible gels with an alternative sweetener to provide a low-calorie or no-calorie alternative.

[0276] As used herein, the term "gelling ingredient" denotes any material that can form a colloidal system within a liquid medium. Non-limiting examples of gelling ingredients for use in specific embodiments include gelatin, alginate, carrageenan, gum, pectin, konjac, agar, edible acid, rennet, starch, starch derivatives and combinations thereof. It is well known to those skilled in the art that the amount of gelling ingredient used in an edible gel mixture or in an edible gel composition varies considerably, depending on several factors, such as the specific gelling ingredient used, the specific fluid base used and the properties the gel.

[0277] It is well known to those skilled in the art that mixtures of edible gel and edible gels can be prepared using ingredients other than Reb DEMNO, or the sweetening composition comprising Reb DEMNO and the gelling agent. Non-limiting examples of other ingredients for use in specific embodiments include an alimentary acid, a food acid salt, a buffering system, a bulking agent, a sequestering agent, a crosslinking agent, one or more flavoring agents, one or more colors, and combinations thereof. Non-limiting examples of dietary acids for use in specific embodiments include citric acid, adipic acid, fumaric acid, lactic acid, malic acid, and combinations thereof. Non-limiting examples of food acid salts for use in specific embodiments include sodium salts of food acids, potassium salts of food acids, and combinations thereof. Non-limiting examples of bulking agents for use in “specific modalities include raftilose, isomalt, sorbitol, polydextrose, maltodextrin, and combinations thereof. Non-limiting examples of scavengers for use in specific embodiments include ethylene tetraacetate disodium calcium, glucono delta-lactone, sodium gluconate, potassium gluconate, ethylene diaminetetraacetic acid (EDTA), and combinations thereof. Non-limiting examples of cross-linking agents for use in specific embodiments include calcium ions, magnesium ions, sodium ions, and combinations thereof.

Dental Compositions

[0278] IN one embodiment, a dental composition comprises Reb DEMNO. In another embodiment, a dental composition comprises a sweetening composition comprising Reb DEMNO. Dental compositions generally comprise a dental substance and a base material. Reb DEMNO, or a sweetening composition comprising Reb DEMNO, can be used as the base material to sweeten the dental composition. The dental composition can be in the form of any oral composition used in the oral cavity as mouthwash agents, gargle agents, mouthwashes, toothpaste, tooth polisher, dentifrices, mouth nebulizers, tooth whitening agent, dental floss and the like, for example.

[0279] As referred to in this document, “active dental substance” means any composition that can be used to enhance the aesthetic appearance and / or health of teeth or gums or to prevent dental cavities. As referred to in this document, “base material” refers to any inactive substance used as a vehicle for an active dental substance, as any material to facilitate handling, stability, dispersibility, wettability, foaming and / or kinetics of release of an active dental substance.

[0280] Active dental substances suitable for the modalities of this invention include, but are not limited to, substances that remove dental plaque, remove food from teeth, aid in the elimination and / or masking of halitosis, prevent tooth decay, and prevent gum disease (ie , Gingiva). Examples of suitable dental active substances for embodiments of the present invention include, but are not limited to, anti-caries drugs, fluoride, sodium fluoride, sodium monofluoro phosphate, stannous fluoride, hydrogen peroxide, carbamide peroxide (i.e. urea peroxide), bactericidal agents, plaque remover, stain removers, anti-calculating agent, abrasives, sodium bicarbonate, percarbonates, alkali and alkaline earth metal perborates, or similar substances, or combinations thereof. Such components are generally recognized as safe (GRAS) and / or are approved by the U.S. Food and Drug Administration (FDA).

[0281] According to specific embodiments of the invention, the active dental substance is present in the dental composition in an amount ranging from about 50 ppm to about 3000 ppm of the dental composition, for example, from about 50 ppm to about 100 ppm, about 100 ppm to about 1000 ppm, and about 1000 ppm to about 3000 ppm. In general, the active dental substance is present in the dental composition in an effective amount to at least improve the aesthetic appearance and / or health of teeth or gums or prevent tooth decay. For example, a dental composition comprising a toothpaste may include an active dental substance comprising fluoride in an amount of about 850 to about 1150 ppm.

[0282] The dental composition can also comprise other base materials in addition to the Reb DEMNO or sweetener composition that comprises Reb DEMNO. Examples of suitable base materials for embodiments of this invention include, but are not limited to, water, sodium lauryl sulphate or other sulphates, humectants, enzymes, vitamins, herbs, calcium, flavorings (for example, mint,

chewing gum, cinnamon, lemon or orange), active surface people, binders, preservatives, gelling agents, pH modifiers, peroxide activators, stabilizers, dyes or similar materials, and combinations thereof.

[0283] The base material of the dental composition can optionally include other natural sweeteners, bulk sweeteners, or combinations thereof. Bulk sweeteners include both caloric and non-caloric compounds. Non-limiting examples of bulk sweeteners include sucrose, dextrose, maltose, dextrin, dry invert sugar, fructose, high fructose corn syrup, levulose, galactose, corn syrup solids, tagatose, polyols (eg, sorbitol, mannitol, xylitol, lactitol, erythritol and maltitol), hydrogenated starch hydrolysates, isomalt, trehalose, and mixtures thereof. In general, the amount of bulk sweetener present in the dental composition varies widely depending on the specific modality of the dental composition and the degree of sweetness desired. Those skilled in the art will promptly check the proper amount of bulk sweetener. In specific embodiments, the bulk sweetener is present in the dental composition in an amount in the range of about 0.1 weight percent to about 5 weight percent of the dental composition, for example, in the range of about 0.1 weight percent to about 1 weight percent, about 1 weight percent to about 2 weight percent, about 2 weight percent to about 3 weight percent, about 3 weight percent to about 4 weight percent, and about 4 weight percent to about 5 weight percent.

[0284] According to specific embodiments of the invention, the base material is present in the dental composition in an amount ranging from about one percent by weight to about 99 percent by weight of the dental composition, such as, for example, from about 20 percent by weight to about 50 percent by weight, about 50 percent by weight to about 75 percent by weight and about 75 percent by about 99 percent by weight. In general, the base material is present in an amount effective to provide a vehicle for an active dental substance.

[0285] In a specific modality, a dental composition comprises Reb DEMNO and an active dental substance. In another specific embodiment, a dental composition comprises a sweetening composition comprising Reb DEMNO and an active dental substance. In general, the amount of the sweetener varies widely depending on the nature of the specific dental composition and the degree of sweetness desired. Those skilled in the art will be able to discern an adequate amount of sweetener for such a dental composition. In a specific embodiment, Reb DEMNO is present in the dental composition in an amount in the range of about 1 ppm to about 5000 ppm of the dental composition, such as, for example, from about 1 ppm to about 10 ppm, about 10 ppm at about 100 ppm, about 100 ppm at about 1000 ppm, and about 1000 ppm at about 5000 ppm, and at least one additive is present in the dental composition in an amount in the range of about 0.1 ppm at about 100,000 ppm of the dental composition, for example, from about 0.1 ppm to about 1 ppm, about 1 ppm to about 10 ppm, about 10 ppm to about 100 ppm, about 100 ppm at about 1000 ppm, about 1000 ppm at about 10,000 ppm, and about 10,000 ppm at about 100,000 ppm.

[0286] Foods include, but are not limited to, confectionery, condiments, chewing gum, cereal, baked goods, and dairy products.

Confectionery

[0287] In one embodiment, a confectionery comprises Reb DEMNO. In another embodiment, a confectionery comprises a sweetening composition comprising Reb DEMNO.

[0288] As mentioned in this document, "confêto" can mean a sweet, a lollipop, a confectionery product, or similar term. The confection usually contains a base composition component and a sweetener component. Reb DEMNO or a sweetening composition comprising Reb

DEMNO can serve as the sweetener component. The confectionery can be in the form of any food that is typically perceived as high in sugar or is typically sweet. According to specific embodiments of the present invention, the confectionery can be baked goods such as sweets; desserts such as yogurt, jellies, drinking jellies, puddings, Bavarian cream, white delicacy, cakes, brownies, mousse and the like, sweetened food products eaten at tea time or after meals; frozen food; cold confectionery, for example, types of ice cream, such as ice cream, ice cream, milk / ice cream and the like (food products in which sweeteners and various other types of raw materials are added to dairy products, and the resulting mixture is stirred and frozen ), frozen confections such as fruit ice cream, frozen dessert and the like (food products in which various other types of raw materials are added to a sugary liquid and the resulting mixture is stirred and frozen); general confectionery, for example, baked confectionery or steamed confectionery such as biscuits, biscuits, breads filled with sweet beans, halvah, alfajor, and the like; rice cakes and snacks; table products; sugar confectionery in general as chewing gum (for example, including compositions comprising a substantially water-insoluble chewing gum base, chewing gum base, such as gum or substitutes for it, jetulong, guttakay rubber or certain resins or waxes edible natural synthetics), hard candy, mint, nut, bean jellies, fudge, toffee, caramel candy, Swiss milk tablet, licorice candy, chocolates, jelly candies, marshmallow, marzipan, divinity, cotton candy, and the like ; syrups, including syrups flavored with fruit, chocolate syrups and the like; edible gels; creams including butter creams, flour pastes, whipped cream and the like; jellies including strawberry jam, marmalade and the like; and breads, including sweet and similar breads or other starch products, and combinations thereof.

[0289] As referred to in this document, “base composition”

means any composition that can be a food item and provides a matrix to transport the sweetener component.

[0290] Base compositions suitable for embodiments of this invention may include flour, yeast, water, salt, butter, eggs, milk, powdered milk, liquor, gelatin, nuts, chocolate, citric acid, tartaric acid, fumaric acid, flavorings natural, artificial flavors, dyes, polyols, sorbitol, isomalt, maltitol, lactitol, malic acid, magnesium stearate, lecithin, hydrogenated glucose syrup, glycerin, natural or synthetic gum, starch and the like, and combinations thereof. Such components are generally recognized as safe (GRAS) and / or are approved by the U.S. Food and Drug Administration (FDA). According to specific embodiments of this invention, the base composition is present in the confection in an amount ranging from about 0.1 weight percent to about 99 weight percent of the candy, such as, for example, about 0.1 weight percent to about 1 weight percent, about 1 weight percent to about 10 weight percent, about 10 weight percent to about 25 weight percent, about 25 weight percent to about 50 weight percent, about 50 weight percent to about 75 weight percent, and about 75 weight percent to about 99 weight percent. In general, the base composition is present in the confection in an amount, in combination with Reb DEMNO or a sweetening composition comprising Reb DEMNO to provide a food product.

[0291] The basic composition of the confection can optionally include other natural sweeteners, bulk sweeteners, or combinations thereof. Bulk sweeteners include both caloric and non-caloric compounds. Non-limiting examples of bulk sweeteners include sucrose, dextrose, maltose, dextrin, dry invert sugar, fructose, high fructose corn syrup, levulose, galactose, corn syrup solids, tagatose, polyols (eg, sorbitol, mannitol, xylitol, lactitol, erythritol and maltitol), hydrogenated starch hydrolysates, isomalt, trehalose, and mixtures thereof. In general, the amount of bulk sweetener present in the confection varies widely depending on the specific type of confection and the degree of sweetness desired. Those skilled in the art will promptly check the proper amount of bulk sweetener.

[0292] IN a specific modality, a confectionery comprises Reb DEMNO, or a sweetening composition comprising Reb DEMNO, and a base composition. In general, the amount of Reb DEMNO in the confection varies widely depending on the specific modality of the confection and the degree of sweetness desired. Those skilled in the art will readily verify the appropriate amount of sweetener. In a specific embodiment, Reb DEMNO is present in the confection in an amount in the range of about 30 ppm to about 6,000 ppm of the confection, such as, for example, from about 30 ppm to about 100 ppm, about 100 ppm at about 500 ppm, about 500 ppm to about 1000 ppm, about 1000 ppm to about 3000 ppm, and about 3000 ppm to about 6000 ppm. In another embodiment, Reb DEMNO is present in the confection in an amount in the range of about 1 ppm to about 10,000 ppm of the confection, such as, for example, from about 1 ppm to about 10 ppm, about 10 ppm at about 100 ppm, about 100 ppm to about 1000 ppm, and about 1000 ppm to about 10,000 ppm. In modalities where the confection comprises hard candy, Reb DEMNO is present in an amount in the range of about 150 ppm to about 2250 ppm of the hard candy, such as, for example, from about 150 ppm to about 500 ppm, about from 500 ppm to about 1,000 ppm, about 1000 ppm to about 1500 ppm, about 1500 ppm to about 2000 ppm, and about 2000 ppm to about 2250 ppm.

Condiment compositions

[0293] In one embodiment, a condiment comprises Reb DEMNO. In another embodiment, a condiment comprises a sweetening composition comprising Reb DEMNO. Condiments, as used in this document, are compositions used to enhance or enhance the taste of a food or drink. Non-limiting examples of condiments include catchup (catsup); mustard; barbecue sauce; butter; pepper sauce; chutney; cocktail sauce; curry; folders; fish sauce; horseradish; hot sauce; jellies, jams, marmalades or preserves; mayonnaise; peanut butter; relish; remoulade; salad dressing (for example, oil and vinegar, Caesar, French, ranch, blue cheese, Russian vinaigrette, thousand islands, Italian, and balsamic), salsa; Sauerkraut; soy sauce; meat sauce; syrups; tartar sauce; and Worcestershire sauce.

[0294] Condiment bases generally comprise a mixture of different ingredients, the non-limiting examples of which include vehicles (for example, water and vinegar); spices or condiments (for example, salt, pepper, garlic, mustard seeds, onions, paprika, saffron and combinations thereof); fruits, vegetables or their products (for example, tomatoes or tomato-based products (paste, puree), fruit juices, fruit juice peels, and combinations thereof); oils or oil emulsions, particularly vegetable oils; thickeners (for example, xanthan gum, food starch, other hydrocolloids, and combinations thereof); and emulsifying agents (eg egg yolk solids, protein, gum arabic, locust bean gum, guar gum, caraia gum, tragacanth gum, carrageenan, pectin, alginic acid propylene glycol esters, sodium carboxymethyl cellulose, polysorbates, and combinations thereof). Seasoning base recipes and methods for preparing seasoning bases are well known to those skilled in the art.

[0295] In general, condiments also include caloric sweeteners, such as sucrose, high fructose corn syrup, molasses, honey or brown sugar. In exemplary embodiments of the condiments provided in this document, Reb DEMNO or sweetening compositions comprising Reb DEMNO are used instead of traditional caloric sweeteners. Accordingly, a flavoring composition desirably comprises Reb DEMNO or a sweetening composition comprising Reb DEMNO of a flavoring base.

[0296] The flavoring composition can optionally include other natural and / or synthetic high-strength sweeteners, bulk sweeteners, pH-modifying agents (eg, lactic acid, citric acid, phosphoric acid, hydrochloric acid, acetic acid, and combinations fillers, functional agents (for example, pharmaceutical agents, nutrients, or components of a food or plant), flavorings, dyes, or combinations thereof.

Chewing Gum Compositions

[0297] In one embodiment, a chewing gum composition comprises Reb DEMNO. In another embodiment, a chewing gum composition comprises a sweetener composition that comprises Reb DEMNO. Chewing gum compositions generally comprise a water-soluble portion and a water-insoluble chewing gum base portion. The water-soluble portion that typically includes the sweetener or sweetener composition, dissipates with a portion of the flavoring agent over a period of time during chewing, while the insoluble gum base portion is kept in the mouth. Insoluble gum based generally determines whether a gum is considered chewing gum, gum, or a functional gum.

[0298] The insoluble gum base that is generally present in the chewing gum composition in an amount in the range of about 15 weight percent to about 35 weight percent of the chewing gum composition, like, for example, in the range of about 15 weight percent to about weight percent, from about 20 weight percent to about 25 weight percent, from about 25 weight percent to about 30 weight percent, and about 30 weight percent to about 35 weight percent of the chewing gum composition, in general, comprises combinations of elastomers, softeners (plasticizers), emulsifiers, resins and fillers. Such components are generally considered food grade recognized as safe (GRA) and / or are approved by the U.S. Food and Drug Administration (FDA).

[0299] Elastomers, the main component of the gum base, provide the cohesive and elastic nature of gums and can include one or more natural rubbers (for example, smoked latex, liquid latex or guayule); natural gums (for example, jelutong, perillo, sorva, massaranduba balata, massaranduba chocolate, nispero, rosindinha, chicle and gutta hang kang); synthetic elastomers (eg, butadiene-styrene copolymers, isobutylene-isoprene copolymers, polymer polybutadiene elastomers, polyisobutylene and vinyl) à) In a specific embodiment, the elastomer is present in the gum base in an amount in the range of about 3 weight percent to about 50 weight percent of the gum base, such as, for example, in the range of about 3 weight percent to about 5 weight percent, about 5 weight percent to about 10 weight percent, about 10 weight percent to about 20 weight percent, about 20 weight percent to about 30 weight percent, about 30 weight percent to about 40 weight percent, and about 40 weight percent to about 50 weight percent of the gum base.

[0300] Resins are used to vary the firmness of the gum base and help soften the elastomeric component of the gum base. Non-limiting examples of suitable resins include a rosin ester, a terpenic resin (for example, a terpenic resin of a-pinene, B-pinene and / or d-limonene), polyvinyl acetate, polyvinyl alcohol, ethylene vinyl acetate and copolymers of ethylene vinyl acetate-vinyl laurate. Non-limiting examples of rosin esters include a glycerol ester of a partially hydrogenated rosin, a glycerol ester of a polymerized rosin, a glycerol ester of a partially dimerized rosin, a rosin glycerol ester, a pentaerythritol ester of a rosin partially hydrogenated, a methyl ester of rosin or a methyl ester of a partially hydrogenated rosin. In a specific embodiment, the resin is present in the gum base in an amount in the range of about 5 weight percent to about 75 weight percent of the gum base, for example, in the range of about 5 weight percent to about 15 weight percent, about 15 weight percent to about 25 weight percent, about 25 weight percent to about 35 weight percent, about 35 percent by weight to about 45 percent by weight, about 45 percent by weight to about 55 percent by weight, about 55 percent by weight to about 65 percent by weight, and about 65 percent by weight at about 75 weight percent of the gum base.

[0301] Softeners, which are also known as plasticizers, are used to modify the ease of chewing and / or mouthfeel of the chewing gum composition. In general, softeners comprise oils, fats, waxes and emulsifiers. Non-limiting examples of oils and fats include tallow, hydrogenated tallow, hydrogenated or partially hydrogenated vegetable oils (e.g. soy, canola, cottonseed, sunflower, palm, coconut, corn, saffron or palm kernel), cocoa butter, glycerol monostearate, glycerol triacetate, glycerol abietate, leitinay monoglycerides, diglycerides, acetylated triglycerides and free fatty acids. Non-limiting examples of waxes include polypropylene / polyethylene / Fisher-Tropsch waxes, paraffin, and microcrystalline and natural waxes (for example, candelilla, beeswax and carnauba). Microcrystalline waxes, especially those with a high degree of crystallinity and a high melting point, can also be considered as body-building agents or textural modifiers. In a specific embodiment, softeners are present in the gum base in an amount in the range of about 0.5 weight percent to about 25 weight percent of the gum base, such as, for example, in the rough range. from 0.5 weight percent to about 1 weight percent, about 1 weight percent to about 5 weight percent, about 5 weight percent to about 10 weight percent, about from 10 weight percent to about 15 weight percent, about 15 weight percent to about 20 weight percent, and about 20 weight percent to about 25 weight percent of the base gum.

[0302] Emulsifiers are used to form a uniform dispersion of the insoluble and soluble phases of the chewing gum composition and also have plasticizing properties. Suitable emulsifiers include glycerol monostearate (GMS), lecithin (phosphatidylcholine), polyricinoleic polyglycerol acid (PPGR), fatty acid mono and diglycerides, glycerol distearate, tracetin, acetylated monodlyceride, glycerol magnesate and triacetate. In a specific embodiment, emulsifiers are present in the gum base in an amount in the range of about 2 weight percent to about 30 weight percent, for example, in the range of about 2 weight percent about 5 weight percent, about 5 weight percent to about 10 weight percent, about 10 weight percent to about 15 weight percent, about 15 weight percent to about from 20 weight percent, about 20 weight percent to about 25 weight percent, and about 25 weight percent to about 30 weight percent of the gum base.

[0303] The chewing gum composition may also comprise adjuvants or fillers in the gum base and / or in the soluble portion of the chewing gum composition. Suitable adjuvants and fillers include lecithin, inulin, polydextrin, calcium carbonate, magnesium carbonate, magnesium silicate, ground limestone, aluminum hydroxide, aluminum silicate, talc, clay, alumina, titanium dioxide and calcium phosphate. In specific embodiments, lecithin can be used as an inert filler to reduce the stickiness of the chewing gum composition. In other specific embodiments, lactic acid copolymers, proteins (eg, gluten and / or zein) and / or guar can be used to create a gum that is more readily biodegradable. Adjuvants or fillers are generally present in the gum base in an amount of up to about 20 weight percent of the gum base. Other optional ingredients include coloring, bleaching, preservative and flavoring agents.

[0304] In specific embodiments of the chewing gum composition, the gum base comprises from about 5 weight percent to about 95 weight percent of the chewing gum composition, such as, for example, about 5 percent by weight to about 10 weight percent, about 10 weight percent to about 15 weight percent, about 15 weight percent to about 20 weight percent, about 20 weight percent about 25 weight percent, about 25 weight percent to about 30 weight percent, about 30 weight percent to about 50 weight percent, and about 50 weight percent to about 95 weight percent, more desirably about 15 to about 50 weight percent of the chewing gum composition, and even more desirably about 20 to about 30 weight percent of the chewing gum composition. chew.

[0305] The soluble portion of the chewing gum composition may optionally include other artificial or natural sweeteners, bulk sweeteners, softeners, emulsifiers, flavoring agents, coloring agents, adjuvants, fillers, functional agents (for example, pharmaceutical agents or nutrients) , or combinations thereof. Suitable examples of softeners and emulsifiers are described above.

[0306] Bulk sweeteners include both caloric and non-caloric compounds. Non-limiting examples of bulk sweeteners include sucrose, dextrose, maltose, dextrin, dry invert sugar, fructose, high fructose corn syrup, levulose, galactose, corn syrup solids, tagatose, polyols (eg, sorbitol, mannitol, xylitol, lactitol, erythritol and maltitol), hydrogenated starch hydrolysates, isomalt, trehalose, and mixtures thereof. In specific embodiments, the bulk sweetener is present in the chewing gum composition in an amount in the range of about 1 weight percent to about 75 weight percent of the chewing gum composition, such as about from 1 weight percent to about 15 weight percent, about 15 weight percent to about 30 weight percent, about 30 weight percent to about 45 weight percent, about 45 weight percent to about 60 weight percent, and about 60 weight percent to about 75 weight percent.

[0307] Flavoring agents can be used in the insoluble gum base or in the soluble portion of the chewing gum composition. Such flavoring agents can be natural or artificial flavors. In a specific embodiment, the flavoring agent comprises an essential oil, such as an oil derived from a plant or a fruit, peppermint oil, mint oil, other mint oils, clove oil, cinnamon oil, oil of wintergreen , bay leaf, thyme, cedar leaf, nutmeg, allspice, sage, mace and almonds. In another specific modality, the flavoring agent comprises a vegetable extract or a fruit essence such as apple, banana, watermelon, pear, peach, grape, strawberry, raspberry, cherry, plum, pineapple, apricot, and mixtures thereof. In yet another specific embodiment, the flavoring agent comprises a citrus flavor, such as an extract, essence, or oil of lemon, lime, orange, mandarin, grapefruit, cider or cumquat.

[0308] In a specific embodiment, a chewing gum composition comprises or a sweetening composition comprises Reb DEMNO and a gum base. In a specific embodiment, Reb DEMNO is present in the chewing gum composition in an amount ranging from about 1 ppm to about

10,000 ppm of the chewing gum composition, for example, in the range of about 1 ppm to about 10 ppm, about 10 ppm to about 100 ppm, about 100 ppm to about 1000 ppm, and about 1000 ppm to about 10,000 ppm.

Cereal Compositions

[0309] In one embodiment, a cereal composition comprises Reb DEMNO. In another embodiment, a cereal composition comprises a sweetener composition that comprises Reb DEMNO. Cereal compositions are typically consumed as staple foods or snacks. Non-limiting examples of cereal compositions for use in specific embodiments include ready-to-eat cereals as well as hot cereals. Ready-to-eat cereals are cereals that can be consumed without further processing (ie cooking) by the consumer. Examples of ready-to-eat cereals include breakfast cereals and cereal bars. Breakfast cereals are typically processed to produce a crushed, flocculent, swollen or extruded form. Breakfast cereals are usually eaten cold and are usually mixed with milk and / or fruit. Cereal bars include, for example, energy bars, rice cakes, granola bars and nutritional bars. Hot cereals are usually cooked, usually in milk or water, before being consumed. Non-limiting examples of hot cereals include groats, porridge, polenta, rice and oat flakes.

[0310] Cereal compositions generally comprise at least one cereal ingredient. As used herein, the term "cereal ingredient" denotes materials such as whole or partial grains, whole or partial seeds and whole or partial grass. Non-limiting examples of cereal ingredients for use in specific embodiments include maize, wheat, rice, barley, bran, endosperm in bran, wheat, sorghum, millet, oats, rye, triticale, buckwheat, fonio, quinoa, beans, soybeans , amaranth, tefe, spelled and kaniwa.

[0311] In a specific embodiment, the cereal composition comprises Reb DEMNO or a sweetening composition comprising Reb DEMNO and at least one cereal ingredient. Reb DEMNO or the sweetening composition comprising Reb DEMNO can be added to the cereal composition in a variety of ways, such as, for example, as a coating, as a topping, as a frosting or as a matrix mixture (ie, as an ingredient to the cereal formulation prior to the preparation of the final cereal product).

[0312] Consequently, in a specific embodiment, Reb DEMNO or a sweetening composition comprising Reb DEMNO is added to the cereal composition as a mixture of matrices. In one mode, Reb

DEMNO or a sweetening composition comprising Reb DEMNO is mixed with a hot cereal before cooking to provide a sweetened hot cereal product. In another embodiment, Reb DEMNO or a sweetener comprising Reb DEMNO is mixed with the cereal matrix before the cereal is extruded.

[0313] IN another specific embodiment, Reb DEMNO or a sweetener composition comprising Reb DEMNO is added to the cereal composition as a coating, such as by combining Reb DEMNO or a sweetener comprising Reb DEMNO with a food grade oil and applying the mixture to the cereal. In a different embodiment, Reb DEMNO or a sweetening composition comprising Reb DEMNO and the food grade oil can be applied to the cereal separately, applying the oil or the sweetener first. Non-limiting examples of food grade oils for use in specific embodiments include vegetable oils such as corn oil, soybean oil, cottonseed oil, peanut oil, coconut oil, canola oil, olive oil, seed oil sesame oil, palm oil, palm kernel oil, and mixtures thereof. In yet another embodiment, food-grade fats can be used instead of oils, as long as the fat is melted before applying the fat to the cereal.

[0314] In another embodiment, Reb DEMNO or a sweetening composition comprising Reb DEMNO is added to the cereal composition as a topping. Non-limiting examples of coating agents for use in specific embodiments include corn syrup, honey syrups and honey syrup solids, maple syrups and maple syrup solids, sucrose, isomalt, polydextrose, polyols, hydrogenated starch hydrolyzate, aqueous solutions of the same and mixtures thereof. In another embodiment, Reb DEMNO or a sweetening composition comprising Reb DEMNO is added as a topping by combining with a coating agent and a food grade oil or fat and applying the mixture to the cereal. In yet another embodiment, a gum system, such as, for example, acacia gum, carboxymethyl cellulose, or algin, can be added to the coating to provide structural support. In addition, the coating may also include a coloring agent, and may also include an aroma.

[0315JEM another modality, Reb DEMNO or a sweetening composition comprising Reb DEMNO is added to the cereal composition as an icing. In such an embodiment, Reb DEMNO or a sweetening composition comprising Reb DEMNO is combined with water and a glaze agent and then applied to the cereal. Non-limiting examples of glaze agents for use in specific embodiments include maltodextrin, sucrose, starch, polyols, and mixtures thereof. Glazing can also include a food grade oil, a food grade fat, a coloring agent and / or a flavoring agent.

[0316] In general, the amount of Reb DEMNO in a cereal composition varies widely depending on the specific type of cereal composition and its desired sweetness. Those skilled in the art can readily discern the appropriate amount of sweetener to put in the cereal composition. In a specific embodiment, Reb DEMNO is present in the cereal composition in an amount in the range of about 0.02 weight percent to about 1.5 weight percent of the cereal composition, such as in the range from about 0.02 weight percent to about 0.2 weight percent, about 0.2 weight percent to about 1 weight percent, and about 1 weight percent to about 1.5 weight percent, and at least one additive is present in the cereal composition in an amount in the range of about 1 weight percent to about 5 weight percent of the cereal composition, such as, for example , in the range of about 1 weight percent to about 2 weight percent, about 2 weight percent to about 3 weight percent, about 3 weight percent to about 4 percent weight weight, and about 4 weight percent to about 5 weight percent.

[0317] Bakery Products

[0318] In one modality, a bakery product comprises Reb DEMNO. In another embodiment, a bakery product comprises a sweetening composition comprising Reb DEMNO. Bakery products, as used in this document, include ready-to-eat and ready-to-bake products, flours, and mixtures that require preparation before serving. Non-limiting examples of bakery products include cakes, cookies, biscuits, brownies, muffins, breads, bagels, donuts, strudels, sweets, croissants, cookies, bread, bread products and hamburger buns.

[0319] The preferred bakery products, according to the modalities of this invention, can be classified into three groups: bread-type doughs (for example, white breads, assorted breads, soft breads, hard breads, bagels, pizza dough and flour tortillas), sweet dough (for example, danishes, croissants, cookies, puff pastry, pie dough, crackers and cookies) and batter (for example, sponge cakes, pound, devil's food, cheesecake and layer cake, donuts or other leavened cakes, brownies and muffins). The doughs are generally characterized as flour-based, while the batter is more water-based.

[0320] Bakery products according to specific embodiments of this invention generally comprise a combination of sweetener, water and fat. Bakery products made in accordance with many embodiments of this invention also contain flour to form a dough or a batter. The term “dough” as used in this document is a mixture of flour and other ingredients that is rigid enough to be kneaded or rolled. The term “batter” as used in this document consists of flour, liquids such as milk or water, and other ingredients, and is thin enough to spill or drop from a spoon. Desirably, according to specific embodiments of the invention, the flour is present in the baked products in an amount in the range of about 15 to about 60% on a dry weight basis, more desirably, from about 15% to about 23 %, about 23% to about 35%, about 35% to about 48% and about 48% to about 60% on a dry weight basis.

[0321] The type of flour can be selected based on the desired product. In general, the flour comprises a non-toxic flour that is conventionally used in bakery products. According to specific modalities, the flour can be bleached flour, general purpose flour, or unbleached flour. In other specific modalities, flours can also be used that have been treated in other ways. For example, in specific ways, the flour can be enriched with additional vitamins, minerals or proteins. Non-limiting examples of flours suitable for use in specific embodiments of the invention include wheat, cornmeal, whole grains, whole grain fractions (wheat, bran and oats), and combinations thereof. Starches or floury material can also be used as flour in specific ways. Common food starches are generally derived from potatoes, corn, wheat, barley, oats, tapioca, arrowroot and sagú. Modified starches and pregelatinized starches can also be used in specific embodiments of the invention.

[0322] The type of fat or oil used in specific embodiments of the invention can comprise any edible fat, oil, or combination thereof which is suitable for cooking. Non-limiting examples of fats suitable for use in specific embodiments of the invention include vegetable oils, tallow, lard, marine oils, and combinations thereof. According to specific modalities, fats can be fractionated, partially hydrogenated and / or interesterified. In another specific embodiment, fat desirably comprises low-calorie or reduced nondigestible fats, fat substitutes, or synthetic fats. In yet another specific modality, shortening, fat, or mixtures of hard and soft fats can also be used. In specific embodiments, the shortenings can be derived mainly from triglycerides derived from plant sources (for example, cottonseed oil, soybean oil, peanut oil, flaxseed oil, sesame oil, palm oil, kernel oil) palm, rapeseed oil, safflower oil, coconut oil, corn oil, sunflower oil and mixtures thereof). Synthetic or natural fatty acid triglycerides that have chain lengths of 8 to 24 carbon atoms can also be used in specific modalities. Desirably, according to specific embodiments of the invention, the fat is present in the baked product in an amount in the range of about 2% to about 35% by weight on a dry basis, more desirably, from about 2% to about 12%, about 12% to about 22%, about 22% to about 29%, and about 29% to about 35% by weight on a dry basis.

[0323] Bakery products according to specific modalities of this invention also comprise water in sufficient quantities to provide the desired consistency, allowing for the proper formation, machining and cutting of the bakery product before or after baking. The total moisture content of the baked product includes any water added directly to the baked product as well as water present in separately added ingredients (for example, flour, which generally includes about 12% to about 14% by weight of moisture). Desirably, according to specific modalities of this invention, water is present in the baked product in an amount of up to about 25%, such as, for example, up to about 5%, up to about 10%, up to about 15%, up to about 20%, and up to about 25% by weight of the baked product.

[0324] Bakery products according to specific modalities of this invention may also comprise several additional conventional ingredients such as fermenting agents, flavorings, colors, milk, milk derivatives, eggs, egg derivatives, cocoa, vanilla or other flavors, in addition to of inclusions like nuts, raisins, cherries, apples, apricots, peaches, other fruits, citrus peel, preservative, coconut, flavored chips such as chocolate chips, butterscotch chips and caramel chips, and combinations thereof. In specific embodiments, bakery products can also comprise emulsifiers, such as lecithin and monoglycerides.

[0325] According to specific embodiments of this invention, fermentation agents can comprise chemical fermentation agents or leavening agents. Non-limiting examples of chemical leavening agents suitable for use in specific embodiments of this invention include yeast (for example, sodium, potassium or aluminum bicarbonate), cooking acid (for example, sodium and aluminum phosphate, monocalcium phosphate or dicalcium phosphate), and combinations thereof.

[0326] According to yet another specific embodiment of this invention, cocoa may comprise natural chocolate or Dutch process chocolate (“Dutched”) from which a substantial portion of the cocoa fat or butter has been expressed or removed by solvent extraction, pressing, or other means. In a specific embodiment, it may be necessary to reduce the amount of fat in a bakery product that includes chocolate due to the additional fat present in cocoa butter. In specific embodiments, it may be necessary to add larger amounts of chocolate compared to cocoa to provide an equivalent amount of flavoring and coloring.

[0327] Bakery products also include caloric sweeteners, such as sucrose, high fructose corn syrup, erythritol, molasses, honey or brown sugar. In exemplifying modalities of the bakery products provided in this document, the caloric sweetener is partially or totally replaced by Reb DEMNO or a sweetening composition that comprises Reb DEMNO. Consequently, in one embodiment, a baked product comprises Reb DEMNO or a sweetening composition comprising Reb DEMNO in combination with a fat, water and, optionally, flour. In a specific embodiment, the baked product can optionally include other natural and / or synthetic high-strength sweeteners and / or bulk sweeteners.

Dairy Products

[0328] In one embodiment, the dairy product comprises Reb DEMNO. In another embodiment, a dairy product comprises a sweetening composition comprising Reb DEMNO. Dairy products and dairy product manufacturing processes suitable for use in this invention are well known to those skilled in the art. Dairy products, as used in this document, comprise milk or foodstuffs produced from milk. Non-limiting examples of dairy products suitable for use in the embodiments of this invention include milk, sour cream, sour cream, creme fraiche, buttermilk, cultured buttermilk, powdered milk, condensed milk, evaporated milk, butter, cheese, cottage cheese, creamy cheese , yogurt, ice cream, frozen cream, frozen yogurt, gelato, vla, piima, filmjôlk, kajmak, kephir, viili, kumiss, airag, iced milk, casein, ayran, lassi, kKhoa or combinations thereof.

[0329] Milk is a fluid secreted by the mammary glands of female mammals for the nutrition of their young. The female's ability to produce milk is one of the defining characteristics of mammals and provides the main source of nutrition for newborns before they can digest more diverse foods. In specific embodiments of this invention, dairy products are derived from the raw milk of cows, goats, sheep, horses, donkeys, camels, water buffalo, yaks, reindeer, moose or humans.

[0330] In specific embodiments of this invention, processing of the dairy product from raw milk generally comprises the steps of pasteurization, cream formation and homogenization. Although raw milk can be consumed without pasteurization, it is usually pasteurized to destroy harmful micro-organisms, such as bacteria, viruses, protozoa, fungi and yeasts. Pasteurization generally involves heating the milk to a high temperature for a short period of time to substantially reduce the number of microorganisms, thereby reducing the risk of disease.

[0331] Cream formation traditionally follows the pasteurization stage and involves separating the milk into a layer of cream with more fat and a layer of milk with less fat. The milk will separate into layers of milk and cream for twelve to twenty-four hours. The cream rises to the top of the milk layer and can be skimmed and used as a separate dairy product. Alternatively, centrifuges can be used to separate the cream from the milk. The remaining milk is classified according to the fat content of the milk, whose non-limiting examples include whole milk, 2%, 1% and skimmed milk.

[0332] After removing the desired amount of fat from the milk by creaming, the milk is generally homogenized. Homogenization prevents the cream from separating from the milk and generally involves pumping the milk at high pressure through narrow tubes to break down the fat globules in the milk. Pasteurization, cream formation and milk homogenization are common, but are not necessary to produce consumable dairy products. Consequently, dairy products suitable for use in the embodiments of this invention may not be subjected to processing steps, a single processing step or combinations of the processing steps described in this document. Dairy products suitable for use in the embodiments of this invention may also undergo processing steps in addition to or instead of the processing steps described in this document.

[0333] The specific embodiments of this invention comprise dairy products produced from milk by additional processing steps. As described above, the cream can be skimmed from the top of the milk or separated from the milk using centrifugal machines. In a specific embodiment, the dairy product comprises sour cream, a fat-rich dairy product that is obtained by fermenting the cream using a bacterial culture. The bacteria produce lactic acid during fermentation, which tastes and thickens the cream. In another specific modality, the dairy product comprises crême fraiche, a slightly sour cream with bacterial culture in a similar way to sour cream. Creme brulee is usually not as thick or sour as sour cream. In yet another specific modality, the dairy product comprises cultured buttermilk. Cultivated buttermilk is obtained by adding bacteria to milk. The resulting fermentation, in which the bacterial culture transforms lactose into lactic acid, gives the cultivated buttermilk a sour taste. Although it is produced differently, farmed buttermilk is generally similar to traditional buttermilk, which is a by-product of butter making.

[0334] According to other specific embodiments of this invention, dairy products comprise powdered milk, condensed milk, evaporated milk, or combinations thereof. Powdered milk, condensed milk and evaporated milk are usually produced by removing water from the milk. In a specific embodiment, the dairy product comprises a powdered milk that comprises powdered milk solids with a low moisture content. In another specific embodiment, the dairy product comprises condensed milk. Condensed milk generally comprises milk with a reduced water content and added sweetener, producing a thick sweet product with a long shelf life. In yet another specific embodiment, the dairy product comprises evaporated milk. Evaporated milk generally comprises fresh homogenized milk from which about 60% of the water has been removed, cooled, fortified with additives such as vitamins and stabilizers, packaged and finally stabilized. According to another specific embodiment of the invention, the dairy product comprises a powdered creamer and Reb DEMNO or a sweetening composition of Reb DEMNO.

[0335] In another specific modality, the dairy product provided in this document comprises butter. Butter is usually made by stirring cream or fresh or fermented milk. Butter generally comprises small surrounding droplets of cream that comprise mainly water and milk proteins. The stirring process damages the membranes surrounding the microscopic cream globules, allowing the milk fats to come together and separate from the other parts of the cream. In yet another particular modality, the dairy product comprises buttermilk, which is the sour-tasting liquid remaining after the production of butter from whole milk by the stirring process.

[0336] In yet another specific embodiment, the dairy product comprises cheese, a solid food produced by curdled milk using a combination of rennet or rennet substitute and acidification. Rennet, a natural complex of enzymes produced in the stomach of mammals to digest milk, is used in the manufacture of cheeses to curdle milk, causing it to separate into solids known as curds and liquids known as whey. In general, rennet is obtained from the stomachs of young ruminants, such as calves; however, alternative sources of rennet include some genetically modified plants, microbial organisms and bacteria, fungi or yeasts. In addition, milk can be coagulated by adding acid, such as citric acid. In general, a combination of rennet and / or acidification is used to curdle the milk. After separating the curd milk and whey, some cheeses are made simply by draining, salting and packing the curd. For most cheeses, however, more processing is required. Many different methods can be used to produce the hundreds of varieties of cheese available. Processing methods include heating the cheese by cutting it into small cubes for drainage, salting, melting, cheddarization, washing, molding, aging and maturation. Some cheeses, like blue cheeses, have additional bacteria or fungi introduced into them before or during aging, adding flavor and aroma to the final product. Cottage cheese is a curdled cheese product with a mild flavor that is drained, but not pressed, so that a little bit of whey remains. The curd is usually washed to remove acidity. Creamy cheese is a soft, smooth-tasting white cheese with a high fat content that is produced by adding cream to milk and then curd to form a rich curd. Alternatively, creamy cheese can be made from skimmed milk with cream added to the curds. It should be understood that cheese, as used in this document, comprises all solid food produced by the coagulation of milk.

[0337] In another specific embodiment of this invention, the dairy product comprises yogurt. Yogurt is usually produced by bacterial fermentation of milk. Lactose fermentation produces lactic acid, which acts on proteins in milk to give yogurt a gel-like texture and acidity. In particularly desired embodiments, the yogurt can be sweetened with a sweetener and / or flavored. Non-limiting examples of flavorings include, but are not limited to, fruits (eg, peach, strawberry, banana), vanilla and chocolate. Yogurt, as used in this document, also includes varieties of yogurt with different consistencies and viscosities, such as dahi, dadih or dadiah, labneh or labaneh, Bulgarian, kefir and matsoni. In another specific embodiment, the dairy product comprises a yogurt-based drink, also known as drinkable yogurt or a yogurt shake. In particularly desired embodiments, the yogurt-based drink may comprise sweeteners, flavorings, other ingredients or combinations thereof.

[0338] Dairy products other than those described in this document can be used in specific embodiments of this invention. Such dairy products are well known to those skilled in the art, whose non-limiting examples include milk, milk and juice, coffee, tea, vla, piima, filmjolk, kajmak,

kephir, viili, kumiss, airag, iced milk, casein, ayran, lassi and khoa.

[0339] According to specific embodiments of this invention, dairy compositions can also comprise other additives. Non-limiting examples of suitable additives include sweeteners and flavorings such as chocolate, strawberries and bananas. The specific modalities of the dairy compositions provided in this document may also comprise additional nutritional supplements, such as vitamins (for example, vitamin D) and minerals (for example, calcium) to enhance the nutritional composition of milk.

[0340] In a particularly desired embodiment, the dairy composition comprises Reb DEMNO or a sweetening composition comprising Reb DEMNO and at least one cereal ingredient. In a specific embodiment, Reb DEMNO is present in the milk composition in an amount in the range of about 200 ppm to about 20,000 ppm of the milk composition, such as, for example, in the range of about 200 ppm to about 2000 ppm, and about 2000 ppm to about 20,000 ppm.

[0341] Reb DEMNO or sweetening compositions comprising Reb DEMNO are also suitable for use in processed agricultural products, livestock products or seafood; processed meat products such as sausage and the like; retort food products, pickles, preserves cooked in soy sauce, delicacies, side dishes; soups; snacks like chips, cookies or similar; as shredded stuffing, leaf, stem, stalk, homogenized cured leaf and animal feed.

Table Sweetener Compositions

[0342] Table sweetening compositions containing Reb DEMNO are also contemplated in this document. The table composition may additionally include at least one bulking agent, additive, anti-cake agent, functional ingredient or combination thereof.

[0343] The “bulking agents” include, but are not limited to,

maltodextrin (10 DE, 18 DE or 5 DE), corn syrup solids (20 or 36 DE), sucrose, fructose, glucose, invert sugar, sorbitol, xylose, ribulose, mannose, xylitol, mannitol, galactitol, erythritol, maltitol , lactitol, isomalt, maltose, tagatose, lactose, inulin, glycerol, propylene glycol, polyols, polydextrose, fructo-oligosaccharides, cellulose and cellulose derivatives, and the like, and mixtures thereof. In addition, according to still other embodiments of the invention, granulated sugar (sucrose) or other caloric sweeteners such as crystalline fructose, other carbohydrates, or sugar alcohol can be used as a bulking agent due to its provision of satisfactory content uniformity without the addition of significant calories.

[0344] As used in this document, the phrase “pie anti-forming agent” and “flow agent” refer to any composition that helps content uniformity and dissolution uniformity. According to specific embodiments, non-limiting examples of anti-pie cake agents include potassium bitartrate, calcium silicate, silicon dioxide, microcrystalline cellulose (Avicel, FMC BioPolymer, Philadelphia, Pa.), And tricalcium phosphate. In one embodiment, the pie anti-forming agents are present in the functional table sweetener composition in an amount of about 0.001% by weight to about 3% by weight of the functional table sweetener composition, such as, for example, about 0.001 % by weight to about 0.01% by weight, about 0.01% by weight to about 0.1% by weight, about 0.1% by weight to about 1% by weight, about 1 % by weight to about 2% by weight, and about 2% by weight to about 3% by weight of the functional table sweetener composition.

[0345] Table sweetener compositions can be packaged in any manner known in the art. Non-limiting forms include, but are not limited to, powder form, granular form, packages, tablets, sachets, pellets, cubes, solids and liquids.

[0346] In one embodiment, the table sweetener composition is an individual portion package (portion control) that comprises a dry mix. Dry mix formulations can generally comprise powder or granules. Although the table sweetener composition can be in a package of any size, an illustrative non-limiting example of conventional portion control table sweetener packages is approximately 2.5 by 1.5 inches and contains approximately 1 gram of a sweetener composition with a sweetness equivalent to 2 teaspoons of granulated sugar (“8 g). The amount of Reb DEMNO in a dry mix sweetener formulation can vary. In a specific embodiment, a dry mix table formulation can contain Reb DEMNO in an amount of about 1% (w / w) to about 10% (w / w) of the table sweetener composition, such as, for example, from about 1% (w / w) to about 2% (w / w), about 2% (w / w) to about 4% (w / w), about 4% (w / w) about 6% (w / w), about 6% (w / w) to about 8% (w / w), and about 8% (w / w) to about 10% (w / w) ).

[0347] Solid table sweetener modalities include cubes and tablets. Is a non-limiting example of conventional cubes equivalent in size to a standard granulated sugar cube, which is approximately 2.2x2.2x2.2 cm? and weighs approximately 8 gq. In one embodiment, a solid table sweetener is in the form of a tablet or any other form known to those skilled in the art.

[0348] A table sweetener composition can also be incorporated in the form of a liquid, in which Reb DEMNO is combined with a liquid carrier. Some suitable non-limiting examples of carrier agents for functional table sweeteners include water, alcohol, polyol, glycerin base or citric acid base dissolved in water, and mixtures thereof. The equivalent sweetness of a table sweetener composition for any of the forms described in this document or known in the art may vary to obtain a desired sweetness profile. For example, a table sweetener composition may comprise a sweetness comparable to that of an equivalent amount of standard sugar. In another embodiment, the table sweetener composition may comprise a sweetness of up to 100 times that of an equivalent amount of sugar. In another embodiment, the table sweetener composition may comprise a sweetness of up to 90 times, 80 times, 70 times, 60 times, 50 times, 40 times, 30 times, 20 times, 10 times, 9 times, 8 times, 7 times, 6 times, 5 times, 4 times, 3 times and 2 times that of an equivalent amount of sugar.

Beverage and Beverage Products

[0349] In one embodiment, the sweetened consumable product is a beverage product. As used herein, a “beverage product” is a ready-to-drink beverage, beverage concentrate, beverage syrup or powdered beverage. Suitable ready-to-drink drinks include carbonated and non-carbonated drinks. Carbonated drinks include, but are not limited to, carbonated drinks, cola, lemon-lemon flavored drink, orange flavored drink, grape flavored drink, strawberry flavored drink, pineapple flavored drink, ginger-based soda ), soft drinks and root beer. Non-carbonated drinks include, but are not limited to, fruit juice, fruit flavored juice, juice drinks, nectars, vegetable juice, vegetable flavored juice, sports drinks, energy drinks, drinking water, vitamin water, tea-based drinks (for example, water with natural or synthetic flavorings), coconut water, tea-like drinks (for example, black tea, green tea, red tea, oolong tea), coffee, cocoa drink, drink containing components milk-based (for example, milk drinks, coffee with milk-based components, coffee with milk, milk-based tea, milk-based drinks and fruit), drinks containing cereal extracts, milkshakes and combinations thereof.

[0350] Beverage concentrates and beverage syrups are prepared with an initial volume of liquid matrix (eg water) and the desired beverage ingredients. Energy drinks are then prepared by adding additional volumes of water. Powdered drinks are prepared by dry mixing all the beverage ingredients in the absence of a liquid matrix. Energy drinks are then prepared by adding the total volume of water.

[0351] Drinks comprise a liquid matrix, that is, the basic ingredient in which the ingredients - including the sweetener or sweetener compositions - are dissolved. In one embodiment, a beverage comprises drink quality water as the liquid matrix, such as deionized water, distilled water, reverse osmosis water, carbon treated water, purified water, demineralized water, carbonated water and combinations thereof, can be used. Additional suitable liquid matrices include, but are not limited to, phosphoric acid, phosphate buffer, citric acid and citrate buffer.

[0352] In one embodiment, a drink contains Reb DEMNO as the only sweetener.

[0353] In another embodiment, a drink contains a sweetening composition comprising Reb DEMNO. Any sweetening composition comprising Reb DEMNO detailed in this document can be used in drinks.

[0354] In another embodiment, a method of preparing a drink comprises combining a liquid matrix and Reb DEMNO. The method may further comprise the addition of one or more sweeteners, additives and / or functional ingredients.

[0355] In yet another embodiment, a method of preparing a drink comprises combining a liquid matrix and a sweetening composition comprising Reb DEMNO.

[0356] In one embodiment, a drink contains Reb DEMNO in an amount ranging from about 1 ppm to about 10,000 ppm, such as, for example, from about 1 ppm to about 10 ppm, about 10 ppm to about from 100 ppm, about 100 ppm to about 1000 ppm, and about 1000 ppm to about 10,000 ppm. In another embodiment, Reb DEMNO is present in a drink in an amount ranging from about 100 ppm to about 600 ppm. In still other embodiments, Reb DEMNO is present in a drink in an amount ranging from about 100 to about 200 ppm, from about 100 ppm to about 300 ppm, from about 100 ppm to about 400 ppm, or from about 100 ppm to about 500 ppm. In another embodiment, Reb DEMNO is present in a drink in an amount ranging from about 300 to about 700 ppm, such as, for example, from about 400 ppm to about 600 ppm. In a specific embodiment, Reb DEMNO is present in a drink in an amount of about 500 ppm.

[0357] IN another embodiment, a drink contains a sweetening composition that contains Reb DEMNO, where Reb DEMNO is present in the drink in an amount ranging from about 1 ppm to about 10,000 ppm, for example, about from 1 ppm to about 10 ppm, about 10 ppm to about 100 ppm, about 100 ppm to about 1000 ppm, and about 1000 ppm to about

10,000 ppm. In another embodiment, Reb DEMNO is present in the beverage in an amount ranging from about 100 ppm to about 600 ppm. In still other embodiments, Reb DEMNO is present in the beverage in an amount ranging from about 100 to about 200 ppm, from about 100 ppm to about 300 ppm, from about 100 ppm to about 400 ppm, or about 100 ppm to about 500 ppm. In another embodiment, Reb DEMNO is present in the beverage in an amount ranging from about 300 to about 700 ppm, such as, for example, from about 400 ppm to about 600 ppm. In a specific embodiment, Reb DEMNO is present in the drink in an amount of about 500 ppm.

[0358] The drink may additionally include at least one additional sweetener. Any of the sweeteners detailed in this document can be used, including natural, unnatural or synthetic sweeteners.

[0359] In one embodiment, carbohydrate-based sweeteners can be present in the drink in a concentration of about 100 ppm to about 140,000 ppm, such as, for example, from about 100 ppm to about 1,000 ppm, about

1,000 ppm to about 10,000 ppm, about 10,000 ppm to about 100,000 ppm, and about 100,000 ppm to about 140,000 ppm. Synthetic sweeteners can be present in the drink in a concentration of about 0.3 ppm to about 3500 ppm, such as, for example, from about 0.3 ppm to about 3 ppm, about 3 ppm to about 30 ppm, about 30 ppm to about 300 ppm, about 300 ppm to about 3000 ppm, and about 3000 ppm to about 3500 ppm. High potency natural sweeteners can be present in the drink at a concentration of about 0.1 ppm to about 3000 ppm, such as, for example, about 0.1 ppm to about 1 ppm, about 1 ppm to about 10 ppm, about 10 ppm to about 100 ppm, about 100 ppm to about 1000 ppm, about 1000 ppm to about 3000 ppm.

[0360] The drink may additionally include additives including, but not limited to, for example, carbohydrates, polyols, amino acids and their corresponding salts, poly-amino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, acids inorganic, organic salts including, organic acid salts and organic based salts, inorganic salts, bitter compounds, caffeine, flavoring and flavoring ingredients, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, weighting agents, juice, dairy products, cereals and other plant extracts, flavonoids, alcohols, polymers and combinations thereof. Any suitable additive described in this document can be used.

[0361] In one embodiment, the polyol may be present in the drink in a concentration of about 100 ppm to about 250,000 ppm, such as, for example, from about 100 ppm to about 1,000 ppm, about 1,000 ppm to about 5,000 ppm, about 5,000 ppm to about 40,000 ppm, about 40,000 ppm to about

100,000 ppm, and about 100,000 ppm to about 250,000 ppm.

[0362] In another embodiment, the amino acid can be present in the drink in a concentration of about 10 ppm to about 50,000 ppm, such as, for example, from about 1000 ppm to about 10,000 ppm, from about 2500 ppm at about 5000 ppm or from about 250 ppm to about 7500 ppm.

[0363] In yet another embodiment, the nucleotide can be present in the drink in a concentration of about 5 ppm to about 1,000 ppm, such as, for example, from about 5 ppm to about 10 ppm, about 10 ppm at about 100 ppm, and about 100 ppm at about 1,000 ppm.

[0364] In yet another embodiment, the organic acid additive can be present in the beverage in a concentration of about 10 ppm to about 5,000 ppm, such as, for example, from about 10 ppm to about 100 ppm, about 100 ppm to about 1,000 ppm, and about 1,000 ppm to about 5,000 ppm.

[0365] In yet another embodiment, the inorganic acid additive can be present in the drink in a concentration of about 25 ppm to about 25,000 ppm, such as, for example, from about 25 ppm to about 250 ppm, about 250 ppm at about 2,500 ppm and about 2,500 ppm at about 25,000 ppm.

[0366] In yet another embodiment, the bitter compound can be present in the drink in a concentration of about 25 ppm to about 25,000 ppm, such as, for example, from about 25 ppm to about 250 ppm, about 250 ppm at about 2500 ppm, and about 2500 ppm at about 25,000 ppm.

[0367] In yet another embodiment, the flavoring may be present in the drink in a concentration of about 0.1 ppm to about 4000 ppm, such as, for example, from about 0.1 ppm to about 1 ppm, about from 1 ppm to about 10 ppm, about 100 ppm to about 100 ppm, about 100 ppm to about 1000 and about 1000 ppm to about 4000 ppm.

[0368] In yet another embodiment, the polymer can be present in the beverage at a concentration of about 30 ppm to about 2,000 ppm, such as, for example, from about 30 ppm to about 100 ppm, about 100 ppm at about 500 ppm, about 500 ppm to about 1,000 ppm, and about 1,000 ppm to about

2,000 ppm.

[0369] In another embodiment, the protein hydrolyzate can be present in the drink in a concentration of about 200 ppm to about 50,000 ppm, such as, for example, from about 200 ppm to about 500 ppm, about 500 ppm at about 5,000 ppm, and about 5,000 ppm at about 50,000 ppm.

[0370] In yet another embodiment, the surfactant additive can be present in the drink in a concentration of about 30 ppm to about 2,000 ppm, such as, for example, from about 30 ppm to about 100 ppm, about 100 ppm at about 500 ppm, about 500 ppm at about 1000 ppm, and about 1000 ppm at about 2,000 ppm.

[0371] In yet another embodiment, the flavonoid additive can be present in the drink in a concentration of about 0.1 ppm to about 1,000 ppm, such as, for example, from 0.1 ppm to about 1 ppm , about | ppm to about 10 ppm, about 10 ppm to about 100 ppm, and about 100 ppm to about 1,000 ppm.

[0372] In yet another embodiment, the alcohol additive may be present in the drink in a concentration of about 625 ppm to about 10,000 ppm, such as, for example, from about 625 ppm to about 1,000 ppm, about 1,000 ppm at about 5,000 ppm, about 5,000 ppm at about 10,000 ppm.

[0373] In yet another embodiment, the astringent additive can be present in the drink in a concentration of about 10 ppm to about 5,000 ppm, such as, for example, from about 10 ppm to about 100 ppm, about 100 ppm at about 1,000 ppm, and about 1,000 ppm at about 5,000 ppm.

[0374] The drink may additionally contain one or more functional ingredients detailed above. Functional ingredients include, but are not limited to, vitamins, minerals, antioxidants, preservatives, glucosamine, polyphenols and combinations thereof. Any suitable functional ingredient described in this document can be used.

[0375] It is contemplated that the pH of the sweetened consumable product, such as, for example, a drink, does not materially or adversely affect the flavor of the sweetener. A non-limiting example of the pH range of the sweetening composition can be from about 1.8 to about 10. An additional example includes a pH range from about 2 to about 5. In a specific embodiment, the pH of the drink can be about 2.5 to about 4.2. One skilled in the art will understand that the pH of the beverage may vary based on the type of beverage. Dairy beverages, for example, can have pHs greater than 4.2.

[0376] The titratable acidity of a drink comprising Reb DEMNO can, for example, vary from about 0.01% by weight to about 1.0% by weight of drink, such as, for example, from about 0, 01% by weight to 0.1% by weight, and about 0.1% by weight to 1.0% by weight of beverage.

[0377] In one embodiment, the carbonated beverage product has an acidity of about 0.01 to about 1.0% by weight of the beverage, such as, for example, from about 0.01% by weight to about 0.05% by weight, about 0.05% to about 0.25% by weight, about 0.25% by weight to about 0.50% by weight, and about 0.50% by weight to about 1.0% by weight of beverage.

[0378] The carbonation of a carbonated beverage product has O at about 2% (w / w) carbon dioxide or its equivalent, such as, for example, from about 0.1% (w / w) to about from 1.0% (w / w) and about 1.0% (w / w) to about 2.0% (w / w).

[0379] The temperature of a drink comprising Reb DEMNO can, for example, vary from about 4 ºC to about 100 ºC, such as, for example, from about 4 ºC to about 25 "ºC, about 25 ºC at about 50 "ºC, about 50 ºC to about 75 ºC, and about 75 ºC to about 100 ºC.

[0380] The drink can be a medium calorie drink that has up to about 60 calories per 8 ounce (226.79 g) serving.

[0381] The drink can be a low-calorie drink that has up to about 40 calories per 226.79 g (8 ounce) serving.

[0382] The drink can be a zero-calorie drink that has less than about 5 calories per 8 ounce serving (226.79 g).

[0383] In one embodiment, a drink comprises between about 200 ppm and about 500 ppm Reb DEMNO, such as, for example, between about 200 ppm to about 300 ppm, about 300 ppm to about 400 ppm, and about 400 ppm to about 500 ppm, where the liquid matrix of the drink is selected from the group consisting of water, acidified water, phosphoric acid, phosphate buffer, citric acid, citrate buffer, carbon treated water and combinations thereof . The pH of the drink can be from about 2.5 to about 4.2, such as, for example, from about 2.5 to about 3.0, about 3.0 to about 3.5, and about 3.5 to about 4.2. The beverage may additionally include additives, such as erythritol. The drink may additionally include functional ingredients, such as vitamins.

[0384] In specific modalities, a drink comprises Reb DEMNO; a polyol selected from erythritol, maltitol, mannitol, xylitol, glycerol, sorbitol, and combinations thereof; and optionally at least one additional sweetener and / or functional ingredient. In a specific embodiment, the polyol is erythritol. In one embodiment, Reb DEMNO and the polyol are present in the drink in a weight ratio of about 1: 1 to about 1: 800, such as, for example, from about 1: 4 to about 1: 800, from about 1:20 to about 1: 600, about 1:50 to about 1: 300 or about 1:75 to about 1: 150. In another embodiment, Reb DEMNO is present in the drink in a concentration of about 1 ppm to about 10,000 ppm, such as, for example, about 1 ppm to about 10 ppm, about 10 pom to about 100 ppm , about 100 ppm to about 1000 ppm, and about 1000 ppm to about 10,000 ppm. The polyol, such as erythritol, is present in the drink at a concentration of about 100 ppm to about 250,000 ppm, such as, for example, from about 200 ppm to about 100,000 ppm, about 5000 ppm at about from 40,000 ppm, and from about 1000 ppm to about 35,000 ppm.

[0385JEM a specific embodiment, a drink comprises a sweetening composition comprising Reb DEMNO and erythritol as the sweetening component of the sweetening composition. In general, erythritol can comprise from about 0.1% to about 3.5% by weight of the sweetener component, such as, for example, from about 0.1% to about 1%, about 1% to about 2%, and about 2% to about 3.5%. Reb DEMNO can be present in the drink in a concentration of about 50 ppm to about 600 ppm, such as, for example, about 50 ppm to 100 ppm, about 100 ppm to 300 ppm, and about 50 ppm to 100 ppm. Erythritol can be from about 0.1% to about 3.5% by weight of the sweetener component, such as, for example, from about 0.1% to about 1%, about 1% to about 2% , and about 2% to about 3.5%. In a specific embodiment, the concentration of Reb DEMNO in the drink is about 300 ppm and erythritol is 0.1% to about 3.5% by weight of the sweetener component, for example, from about 0.1% to about from 1%, about 1% to about 2%, and about 2% to about 3.5%. The pH of the drink is preferably between about 2.5 to about 4.2, for example, between about 2.5 to about 3.0, about 3.0 to about 3, 5 and about 3.5 to about 4.2.

[0386] In specific modalities, a drink comprises Reb DEMNO; a carbohydrate-based sweetener selected from sucrose, fructose, glucose, maltose and combinations thereof; and optionally at least one additional sweetener and / or functional ingredient. Reb DEMNO can be supplied as a pure component or as part of a mixture of Stevia extract or steviol glycoside, as described above. Reb DEMNO can be present in an amount of about 5% by weight to about 99% by weight on a dry basis in a mixture of steviol glycoside or a Stevia extract, such as, for example, about 5% in weight to about 25% by weight, about 25% to about 50% by weight, about 50% to about 75% by weight, and about 75% to about 99% by weight Weight. In one embodiment, Reb DEMNO and the carbohydrate are present in a sweetening composition in a weight ratio of about 0.001: 14 to about 1: 0.01, such as, for example, from about 0.001: 14 to about 0 , 01: 14, about 0.01: 14 to about 0.1: 14, about 0.1: 14 to about 1:14, about 1:14 to about 1:10, about 1 : 10 to about 1: 1, about 1: 1 to about 1: 0.1, and about 1: 0.1 to about 1: 0.01. In one embodiment, Reb DEMNO is present in the drink at a concentration of about 1 ppm to about 10,000 ppm, such as, for example, about 1 ppm to about 10 ppm, about ppm to about 100 ppm, about from 100 ppm to about 1000 ppm, and about 1000 ppm to about 10,000 ppm. Carbohydrate, such as sucrose, is present in the drink at a concentration of about 100 ppm to about 140,000 ppm, such as, for example, from about 100 ppm to about 1,000 ppm, about

1,000 ppm to about 10,000 ppm, about 10,000 ppm to about 100,000 ppm, and about 100,000 ppm to about 140,000 ppm.

[0387] In specific modalities, a drink comprises Reb DEMNO; an amino acid selected from glycine, alanine, proline, taurine and combinations thereof; and optionally at least one additional sweetener and / or functional ingredient. In one embodiment, Reb DEMNO is present in the drink at a concentration of about 1 ppm to about 10,000 ppm, such as, for example, about 1 ppm to about 10 ppm, about 10 ppm to about 100 ppm, about 100 ppm to about 1000 ppm, and about 1000 ppm to about

10,000 ppm. The amino acid, such as glycine, can be present in the drink in a concentration of about 10 ppm to about 50,000 ppm when present in a sweetened consumable, such as, for example, from about 10 ppm to about 100 ppm, about 100 ppm to about 1000 ppm, about 1000 ppm to about 10,000 ppm, and about 10,000 ppm to about 50,000 ppm.

[0388] In specific modalities, a drink comprises Reb DEMNO; a salt selected from sodium chloride, magnesium chloride, potassium chloride, calcium chloride, phosphate salts and combinations thereof; and optionally at least one additional sweetener and / or functional ingredient. In one embodiment, Reb DEMNO is present in the drink in a concentration of about | ppm to about 10,000 ppm, such as, for example, from about 1 ppm to about 10 ppm, about 10 ppm to about 100 ppm, about 100 ppm to about 1000 ppm, and about 1000 ppm to about 10,000 ppm. Inorganic salt, such as magnesium chloride, is present in the drink in a concentration of about 25 ppm to about 25,000 ppm, such as, for example, from about 25 ppm to about 250 ppm, about 250 ppm at about 2500 ppm, and about 2500 ppm at about 25,000 ppm.

[0389] In another embodiment, a beverage comprises a sweetening composition that comprises Reb DEMNO and Reb B as the sweetening component of the sweetening composition. The relative weight percentage of Reb DEMNO and Reb B can vary from about 1% to about 99% when it is dry, such as, for example, about 95% Reb DEMNO / 5% Reb B, about 90 % Reb DEMNO / 10% Reb B, about 85% Reb DEMNO / 15% Reb B, about 80% Reb DEMNO / 20% Reb B, about 75% Reb DEMNO / 25% Reb B, about 70% Reb DEMNO / 30% Reb B, about 65% Reb DEMNO / 35% Reb B, about 60% Reb DEMNO / 40% Reb B, about 55% Reb DEMNO / 45% Reb B, about 50% Reb DEMNO / 50% Reb B, about 45% Reb DEMNO / 55% Reb B, about 40% Reb DEMNO / 60% Reb B , about 35% Reb DEMNO / 65% Reb B, about 30% Reb DEMNO / 70% Reb B, about 25% Reb DEMNO / 75% Reb B, about 20% Reb DEMNO / 80% Reb B, about 15% Reb DEMNO / 85% Reb B, about 10% Reb DEMNO / 90% Reb B or about 5% Reb DEMNO / 95% Reb B. In a specific modality, Reb B comprises from about 5% to about 40%, by weight, of the sweetener component compared to, for example, about 10% to about 30% or about 15% to about 25%. In another specific embodiment, Reb DEMNO is present in the drink in a concentration of about 50 ppm to about 600 ppm, such as, for example, from about 50 ppm to about

100 ppm, about 100 ppm to about 400 ppm and about 400 ppm to about 600 ppm, and Reb B comprises from about 5% to about 40% by weight of the sweetener component, such as, for example, about from 5% to about 10%, about 10% to about 20%, about 20% to about 30%, and about 30% to about 40% by weight of the sweetener component. In another embodiment, Reb DEMNO is present in a concentration of about 50 ppm to about 600 ppm, such as, for example, about 50 ppm to about 100 ppm, about 100 ppm to about 300 ppm and about from 300 ppm to about 600 ppm, and Reb B is present in a concentration of about 10 ppm to about 150 ppm, such as, for example, about ppm to about 50 ppm, about 50 ppm to about 100 ppm and about 100 ppm to about 150 ppm. In a more specific embodiment, Reb DEMNO is present in a concentration of about 300 ppm and Reb B is present in a concentration of about 50 ppm to about 100 ppm. The pH of the drink is preferably between about 2.5 to about 4.2, for example, between about 2.5 to about 3.0, about 3.0 to about 3, 5, about 3.5 to about 4.0, and about 4.0 to about 4.2.

[0390] In another embodiment, a drink comprises a sweetening composition comprising Reb DEMNO and NSF-02 (available from PureCircle) as the sweetening component of the sweetening composition. The relative weight percent of Reb DEMNO and NSF-02 can vary from about 1% to about 99%, such as, for example, about 95% Reb DEMNO / 5% NSF-02, about 90% Reb DEMNO / 10% NSF-02, about 85% Reb DEMNO / 15% NSF-0O2, about 80% Reb DEMNO / 20% NSF-02, about 75% Reb DEMNO / 25% NSF-02, about 70% Reb DEMNO / 30% NSF-02, about 65% Reb DEMNO / 35% NSF-02, about 60% Reb DEMNO / 40% NSF-02, about 55% Reb DEMNO / 45% NSF-02, about 50% Reb DEMNO / 50% NSF-02, about 45% Reb DEMNO / 55% NSF-02, about 40% Reb DEMNO / 60% NSF-02, about 35% Reb DEMNO / 65% NSF-02, about

30% Reb DEMNO / 70% NSF-02, about 25% Reb DEMNO / 75% NSF-02, about 20% Reb DEMNO / 80% NSF-02, about 15% Reb DEMNO / 85% NSF-02, about 10% Reb DEMNO / 90% NSF-02 or about 5% Reb DEMNO / 95% NSF-02. In a specific embodiment, NSF-02 comprises from about 5% to about 50%, by weight, of the sweetener component, such as, for example, from about 10% to about 40% or about 20% to about 30%. In another specific embodiment, Reb DEMNO is present in the drink in a concentration of about 50 ppm to about 600 ppm, such as, for example, from about 50 ppm to about 100 ppm, about 100 to about 400 ppm , about 400 ppm to about 600 ppm, and NSF-02 comprises from about 5% by weight to about 50% by weight of the sweetener component, such as, for example, from about 5% by weight to about 10 % by weight, about 10% by weight to about 20% by weight, about 20% by weight to about 30% by weight, about 30% by weight to about 40% by weight, and about 40 % by weight to about 50% by weight of the sweetener component. In a more specific embodiment, Reb DEMNO is present in a concentration of about 50 ppm to about 600 ppm, such as, for example, from about 50 ppm to about 100 ppm, about 100 ppm to about 400 ppm, about 400 ppm to about 600 ppm, and NSF-02 is present in a concentration of about 10 ppm to about 150 ppm, such as, for example, about 10 ppm to about 50 ppm, about 50 ppm at about 100 ppm and about 100 ppm at about 150 ppm. In a more specific embodiment, Reb DEMNO is present in a concentration of about 300 ppm and NSF-02 is present in a concentration of about 25 ppm to about 100 ppm, such as, for example, from about 25 ppm to about 50 ppm, about 50 ppm to about 75 ppm, and about 75 ppm to about 100 ppm. The pH of the drink is preferably between about 2.5 to about 4.2, for example, between about 2.5 to about 3.0, about 3.0 to about 3.5 , about 3.5 to about 4.0, and about 4.0 to about 4.2.

[0391] In another embodiment, a drink comprises a sweetening composition comprising Reb DEMNO and mogroside as the sweetening component of the sweetening composition.

The relative weight percentage of Reb DEMNO and mogroside V can vary from about 1% to about 99%, such as, for example, about 95% Reb DEMNO / 5% mogroside V, about 90% Reb DEMNO / 10% mogroside V, about 85% Reb DEMNO / 15% mogroside V, about 80% Reb DEMNO / 20% mogroside V, about 75% Reb DEMNO / 25% mogroside V, about 70% Reb DEMNO / 30% mogroside V, about 65% Reb DEMNO / 35% mogroside V, about 60% Reb DEMNO / 40% mogroside V, about 55% Reb DEMNO / 45% mogroside V, about 50% Reb DEMNO / 50% mogroside V, about 45% Reb DEMNO / 55% mogroside V, about 40% Reb DEMNO / 60% mogroside V, about 35% Reb DEMNO / 65% Mogroside V, about 30% Reb DEMNO / 70% Mogroside V, about 25% Reb DEMNO / 75% Mogroside V, about 20% Reb DEMNO / 80% Mogroside V, about 15% Reb DEMNO / 85% mogroside V, about 10% Reb DEMNO / 90% mogroside V or about 5% Reb DEMNO / 95% mog rosid V.

In a specific embodiment, mogroside V comprises from about 5% to about 50% of the sweetening component, such as, for example, from about 10% to about 40% or about 20% to about 30%. In another specific embodiment, Reb DEMNO is present in the drink at a concentration of about 50 ppm to about 600 ppm, such as, for example, from about 50 ppm to about 100 ppm, about 100 ppm to about 400 ppm, and about 400 ppm to about 600 ppm, and mogroside V comprises from about 5% to about 50% by weight of the sweetener component, such as, for example, from about 5% by weight to about 10% by weight, about 10% by weight to about 20% by weight, about 20% by weight to about 30% by weight, about 30% by weight to about 40% by weight, and about 40% by weight to about 50% by weight of the sweetener component.

In a more specific embodiment, Reb DEMNO is present in a concentration of about 50 ppm to about 600 ppm, such as, for example, about 50 ppm to about 100 ppm, about 100 to about 400 ppm, about from 400 ppm to about 600 ppm, and mogroside V is present in a concentration of about 10 ppm to about 250 ppm, for example, from about 10 ppm to about 100 ppm, about 100 ppm to about 200 ppm, and about 200 ppm to about 250 ppm. In a more specific embodiment, Reb DEMNO is present in a concentration of about 300 ppm and mogroside is present in a concentration of about 100 ppm to about 200 ppm, such as, for example, from about 100 ppm to about 125 ppm, about 125 to about 175 ppm, and about 175 ppm to about 200 ppm. The pH of the drink is preferably between about 2.5 to about 4.2, such as, for example, between about 2.5 to about 3.0, about 3.0 to about 3.5 , about 3.5 to about 4.0, and about 4.0 to about 4.2.

[0392] In another embodiment, a drink comprises a sweetening composition that comprises Reb DEMNO and Reb A as the sweetening component of the sweetening composition. The relative weight percentage of Reb DEMNO and Reb B can vary from about 1% to about 99%, such as, for example, about 95% Reb DEMNO / 5% Reb A, about 90% Reb DEMNO / 10% Reb A, about 85% Reb DEMNO / 15% Reb A, about 80% Reb DEMNO / 20% Reb A, about 75% Reb DEMNO / 25% Reb A, about 70% Reb DEMNO / 30% Reb A, about 65% Reb DEMNO / 35% Reb A, about 60% Reb DEMNO / 40% Reb A, about 55% Reb DEMNO / 45 % Reb A, about 50% Reb DEMNO / 50% Reb A, about 45% Reb DEMNO / 55% Reb A, about 40% Reb DEMNO / 60% Reb A, about 35 % Reb DEMNO / 65% Reb A, about 30% Reb DEMNO / 70% Reb A, about 25% Reb DEMNO / 75% Reb A, about 20% Reb DEMNO / 80% Reb A, about 15% Reb DEMNO / 85% Reb A, about 10% Reb DEMNO / 90% Reb À or about 5% Reb DEMNO / 95% Reb A. In a specific embodiment, Reb A comprises from about 5% to about 40% of the sweetener component,

such as, for example, from about 10% to about 30% or about 15% to about 25%. In another specific embodiment, Reb DEMNO is present in the drink at a concentration of about 50 ppm to about 600 ppm, such as, for example, from about 50 ppm to about 100 ppm, about 100 ppm to about 400 ppm and about 400 ppm to about 600 ppm, and Reb A comprises from about 5% to about 40% by weight of the sweetener component. In another embodiment, Reb DEMNO is present in a concentration of about 50 ppm to about 600 ppm, such as, for example, about 50 ppm to about 100 ppm, about 100 to about 400 ppm, about 400 ppm to about 600 ppm, and Reb A is present in a concentration of about 10 ppm to about 500 ppm, such as, for example, from about 10 ppm to about 100 ppm, about 100 ppm to about 250 ppm, and about 250 ppm to about 500 ppm. In a more specific embodiment, Reb DEMNO is present at a concentration of about 300 ppm and Reb A is present at a concentration of about 100 ppm. The pH of the drink is preferably between about 2.5 to about 4.2, such as, for example, between about 2.5 to about 3.0, about 3.0 to about 3.5 , about 3.5 to about 4.0, and about 4.0 to about 4.2.

Temporal Profile and / or Flavor Enhancement Methods

[0393] A method for imparting a more sugar-like time profile, flavor profile, or both to a sweetening composition comprises combining a sweetening composition with Reb DEMNO or the sweetening compositions of the present invention, i.e. sweetening compositions containing Reb DEMNO.

[0394] The method may additionally include the addition of other sweeteners, additives, functional ingredients and combinations thereof. Any sweetener, additive or functional ingredient detailed in this document can be used.

[0395] As used herein, “sugar-like” characteristics include any characteristic similar to that of sucrose and include,

however, without limitation, maximum response, flavor profile, temporal profile, adaptation behavior, mouth sensation, concentration / response function, taste / sweet element / taste interactions, spatial pattern selectivity, and temperature effects.

[0396] The flavor profile of a sweetener is a quantitative profile of the relative intensities of all the flavor attributes displayed.

[0397] These characteristics are dimensions in which the taste of sucrose is different from the flavors of Reb DEMNO. Among these, however, the flavor profile and the temporal profile are particularly important. In a single tasting of a sweet food or drink, the differences (1) in the attributes that make up the flavor profile of the sweetener and (2) in the rates of beginning and dissipation of sweetness, which constitute the time profile of the sweetener, among those observed for sucrose and for Reb DEMNO can be observed.

[0398] Whether or not a characteristic more similar to sugar is determined is done by an experienced sensory panel that tests compositions that comprise sugar and compositions that comprise Reb DEMNO, with and without additives, and provides your impression of the similarities in the characteristics of the compositions sweeteners, with and without additives, with those that comprise sugar. A suitable procedure for determining whether a composition tastes more like sugar is described in the modalities described below.

[0399] In a specific modality, a panel of evaluators is used to measure the reduction in sweetness permanence. Briefly described, a panel of evaluators (usually 8 to 12 individuals) is trained to assess the perception of sweetness and measure sweetness at various times, from when the sample is initially placed in the mouth until 3 minutes after sputum. Using statistical analysis, the results are compared between samples containing additives and samples that do not contain additives. A reduction in the score for a measured point of time after the sample disappears in the mouth indicates that there was a reduction in the perception of sweetness.

[0400] The panel of evaluators can be trained using procedures well known to those skilled in the art. In a specific modality, the panel of evaluators can be trained using the Spectrum '“Descriptive Analysis Method (Meilgaard et al, Sensory Evaluation Techniques, 3rd edition, Chapter 11). Desirably, the training focus should be the recognition and measurement of basic flavors; specifically, sweet. To ensure the accuracy and reproducibility of the results, each evaluator should repeat the measurement of the sweetness permanence reduction by approximately three to five times per sample, with an interval of at least five minutes between each repetition and / or sample and rinsing well with water to clean your mouth.

[0401] In general, the method of measuring sweetness comprises taking a 10 ml sample into the mouth, holding the sample in the mouth for 5 seconds and gently shaking the sample in the mouth, classifying the intensity of the perceived sweetness in 5 seconds, expectorating the sample (without swallowing after expectorating the sample), rinse with a sip of water (for example, vigorously move the water in the mouth as if washing the mouth) and expectorate the rinse water, classify the perceived sweetness intensity immediately after expectoration of the rinse water, wait 45 seconds and, while waiting for those 45 seconds, identify the time of maximum perceived sweetness intensity and classify the sweetness intensity at that moment (move your mouth normally and swallow as needed), classify the sweetness intensity after another 10 seconds, rate the sweetness intensity after another 60 seconds (120 cumulative seconds after rinsing) and rate the sweetness intensity after another 60 seconds (180 seconds cumulative after rinsing). Between samples, take a 5-minute break, rinsing thoroughly with water to clean your mouth.

Release System

[0402] Reb DEMNO and sweetening compositions comprising Reb

DEMNO can also be formulated in various release systems that have improved ease and handling and dissolution rate. Non-limiting examples of suitable delivery systems include sweetening compositions co-crystallized with a sugar or polyol, agglomerated sweetening compositions, compacted sweetening compositions, dry sweetening compositions, particulate sweetening compositions, spheronized sweetening compositions, granular sweetening compositions and co-drying sweetening compositions.

Composition of Cocrystallized Sugar / Polyol and Reb DEMNO

[0403] In a specific embodiment, a sweetener composition is cocrystallized with a sugar or a polyol for various reasons to prepare a substantially water-soluble sweetener with substantially no dusting problems. Sugar, as used in this document, generally refers to sucrose (Ci2H22011). Polyol, as used herein, is synonymous with sugar alcohol and generally refers to a molecule that contains more than one hydroxyl group, erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene qglycol, glycerol (glycerin ), treitol, galactitol, palatinose, reduced isomalto-oligosaccharides, reduced xylo-oligosaccharides, reduced gentio-oligosaccharides, reduced maltose syrup, reduced glucose syrup and sugar alcohols or any other reduced-carbohydrates that do not adversely affect taste of the sweetener composition.

[0404] In another embodiment, a process for preparing a sugar or a sweetening composition of Reb DEMNO cocrystallized with polyol is provided. Such methods are known to those skilled in the art, and are discussed in more detail in US Patent No. 6,214,402. According to certain modalities, the process of preparing a sweetening composition of Reb DEMNO co-crystallized with sugar or polyol may comprise the steps of preparing a sugar syrup or supersaturated polyol, adding a predetermined amount of premix that comprises a desired ratio of sweetener composition of

DEMNO reb and sugar or polyol to the syrup with vigorous mechanical stirring, remove the sugar syrup or polyol mixture from the heat, and quickly cool the sugar syrup or polyol mixture with vigorous stirring during crystallization and agglomeration. During the process, the sweetening composition of Reb DEMNO is incorporated as an integral part of the sugar or polyol matrix, thus preventing the sweetening composition from separating or decanting from the mixture during handling, packaging or storage. The resulting product can be granular, free flowing, non-pie forming and can be quickly and uniformly dispersed or dissolved in water.

[0405] In a specific embodiment, a sugar syrup or polyol can be obtained commercially or by effectively mixing a sugar or a polyol with water. The sugar syrup or polyol can be supersaturated to produce a syrup with a solids content in the range of about 95% to about 98% by weight of the syrup by removing water from the sugar syrup. In general, water can be removed from the sugar syrup or polyol by heating and stirring the sugar syrup or polyol while keeping the sugar syrup or polyol at a temperature no lower than about 120 ҼC to prevent premature crystallization.

[0406] In another specific modality, a dry premix is prepared by combining the sweetening composition of Reb DEMNO and a sugar or polyol in a desired amount. According to certain modalities, the weight ratio of the Reb DEMNO sweetener composition to sugar or polyol is in the range of about 0.001: 1 to about 1: 1, for example, in the range of about 0.001: 1 to about 0.01: 1, about 0.01: 1 to about 0.1: 1 and about 0.1: 1a about 1: 1. Other components, such as flavors or other high potency sweeteners, can also be added to the dry premix, as long as the amount does not affect the overall flavor of the sugar cocrystallized sweetener composition.

[0407] The quantities of premix and supersaturated syrup can vary to produce products with varying levels of sweetness. In specific embodiments, the sweetening composition of Reb DEMNO is present in an amount of about 0.001% by weight to about 50% by weight of the final product, such as, for example, from about 0.001% by weight to about 0, 01% by weight, about 0.01% by weight to about 0.1% by weight, about 0.1% by weight to about 1% by weight, about 1% by weight to about 2, 5% by weight, about 2.5% by weight to about 10% by weight, about 10% by weight to about 20% by weight, about 20% by weight to about 30% by weight, about from 30% by weight to about 40% by weight and about 40% by weight to about 50% by weight.

[0408] The sugar or polyol-sweetened sweetener compositions of this invention are suitable for use in any sweetener composition to replace conventional caloric sweeteners, as well as other types of low-calorie or non-caloric sweeteners. In addition, the sugar or polyol-sweetened sweetener composition described herein can be combined in certain embodiments with bulking agents, the non-limiting examples of which include dextrose, maltodextrin, lactose, inulin, polyols, polydextrose, cellulose and cellulose derivatives. Such products may be particularly suitable for use as table sweeteners.

Agglomerated Sweetener Composition

[0409] In certain embodiments, an agglomerate of a sweetening composition of Reb DEMNO is provided. As used herein, “sweetener agglomerate” means a plurality of sweetener particles agglomerated and held together. Examples of sweetener agglomerates include, but are not limited to, agglomerating agglomerates, extrudates and granules.

Agglomerate Agglomerates

[0410] In accordance with certain modalities, a process for preparing an agglomerate of a Reb DEMNO sweetener composition, a bonding agent and a vehicle is provided. Methods of making agglomerates are known to those skilled in the art, and are disclosed in more detail in US Patent No. 6,180,157. Generally described, the process for preparing a agglomerate according to a particular embodiment comprises the steps of preparing a premix solution comprising a Reb DEMNO sweetener composition and a binder in a solvent, heating the premix to a temperature sufficient to effectively form a mixture of the premix, apply the premix to a fluidized vehicle by a fluid bed agglomerator, and dry the resulting agglomerate. The level of sweetness of the resulting agglomerate can be modified by varying the amount of the sweetener composition in the premix solution.

[0411] In a specific embodiment, the premix solution comprises a sweetening composition of Reb DEMNO and a binding agent dissolved in a solvent. The binding agent may have sufficient binding strength to facilitate agglomeration. Non-limiting examples of suitable binding agents include maltodextrin, sucrose, gum gum, arabic gum, hydroxy propyl methyl cellulose, carboxy methyl cellulose, polyvinylpyrrolidone, cellobiose, proteins and mixtures thereof. The sweetening composition of Reb DEMNO and binding agent can be dissolved in the same solvent or in two separate solvents. In embodiments, in which the separated solvents are used to dissolve the sweetening composition and the binding agent, the solvents can be the same or different before being combined into a single solution. Any solvent in which the Reb DEMNO sweetening composition and / or binding agent dissolves can be used. Desirably, the solvent is a food grade solvent, the non-limiting examples of which include ethanol, water, isopropanol, methanol, and mixtures thereof. To perform the complete mixing of the premix, the premix can be heated to a temperature in the range of about 30 ºC to about 100 ºC, such as, for example, in the range of about 30ºC to about 50 ºC, about 50 ºC to about 75 ºC, and about 75 "C to about 100" ºC. As used herein, the term

"Mixing" means mixing sufficiently to form a mixture.

[0412] The amount of binding agent in the solution can vary depending on a variety of factors, including the binding strength of the specific binding agent and the specific solvent selected. The binding agent is generally present in the premix solution in an amount of about 1% by weight to about 50% by weight of the premix solution, such as, for example, about 1% by weight about 5% by weight, about 5% by weight to about 15% by weight, about 15% by weight to about 25% by weight, about 25% by weight to about 35% by weight, about 35% by weight to about 45% by weight, and about 45% by weight to about 50% by weight of the premix solution. The weight ratio of the binding agent to the sweetening composition of Reb DEMNO in the premix solution can vary from as low as about 1:10 to as high as about 10: 1, for example, from about 1:10 to about 1: 5, about 1: 5 to about 1: 1, about 1: 1 to about 5: 1, and about 5: 1 to about 10: 1. The weight ratio of the binding agent to the sweetening composition of Reb DEMNO can also vary from about 0.5: 1.0 to about 2: 1.

[0413] After preparing the premix solution, the premix solution is applied to a fluidized vehicle using a fluidized bed agglomeration mixer. Preferably, the premix is applied to the fluidized vehicle by spraying the premix on the fluidized vehicle to form an agglomerate of the Reb DEMNO and vehicle sweetening composition. The fluidized bed agglomerator can be any suitable fluidized bed agglomerator known to those skilled in the art. For example, the fluidized bed agglomerator can be a batch, continuous or continuous turbulent flow agglomerator.

[0414] The vehicle is fluidized and its temperature is adjusted between about 20 ºC and about 50 ºC, or between about 35 "C and about 45 ºC. In a given mode, the vehicle is heated up to about 40 ºC. The vehicle can be placed in a removable container from a fluidized bed agglomerator.

After the container is attached to the fluidized bed agglomerator, the vehicle is fluidized and heated as needed by adjusting the inlet air temperature. The inlet air temperature can be kept inlet at about 50 ° C and about 100 ° C, such as, for example, between about 50 ° C and about 60 ° C, about 60 “C and about 70 ° C, about 70 ºC and about 80 "C, about 80" ºC and about 90 ºC and about 90 ºC and about 100 ºC. For example, to heat the fluidized vehicle to about 40 ° C, the inlet air temperature can be adjusted to between about 70 ° C and about 75 ° C.

[0415] Once the fluidized vehicle reaches the desired temperature, the premix solution can be applied through the spray nozzle of the fluidized bed agglomerator. The premix solution can be sprayed into the fluidized vehicle at any rate that is effective to produce an agglomerate with the desired particle size distribution. Those skilled in the art will recognize that various parameters can be adjusted to obtain the desired particle size distribution. After spraying is complete, the chipboard can be left to dry. In certain embodiments, the agglomerate is allowed to dry until the outlet air temperature reaches about 35 ºC to about 40 ºC.

[0416] The amount of the Reb DEMNO sweetener composition, vehicle and binding agent in the resulting pellets can vary depending on a variety of factors, including the selection of binding agent and vehicle as well as the desired sweetening potency of the pellet. Those skilled in the art will understand that the amount of Reb DEMNO sweetener composition present in the agglomerates can be controlled by varying the amount of the Reb DEMNO sweetener composition that is added to the premix solution. The amount of sweetness is particularly important when trying to combine the sweetness provided by other natural and / or synthetic sweeteners in a variety of products.

[0417] In one embodiment, the vehicle weight ratio for the Reb DEMNO sweetener composition is between about 1:10 and about 10: 1, such as between about 1:10 and about 1: 5, about 1: 5 and about 1: 1, about 1: 1 and about 5: 1, and about 5: 1 and about 10: 1. In one embodiment, the sweetening composition of Reb DEMNO is present in the agglomerates in an amount in the range of about 0.1% to about 99.9% by weight, such as, for example, in the range of about 0.1% about 1%, about 1% to about 10%, about 10% to about 50%, about 50% to about 90%, about 90% to about 99%, and about 99 % to 99.9% by weight, the vehicle is present in the agglomerates in an amount in the range of about 50% to about 99.9% by weight, for example, in the range of about 50% to about 60 %, about 60% to about 70%, about 70% to about 80%, about 80% to about 90%, and about 90% to 99.9% by weight, and the amount of agent of binding is present in the agglomerates in an amount in the range of about 0.1 to about 15% by weight based on the total weight of the agglomerate, such as, for example, in the range of about 0.1% to about 1 %, about 1% to about 5%, about 5% to about 10%, and about 10% to about 15%. In another embodiment, the amount of the Reb DEMNO sweetener composition present in the agglomerate is in the range of about 50% to about 99.9% by weight, such as, for example, in the range of about 50% to about 60 %, about 60% to about 70%, about 70% to about 80%, about 80% to about 90%, and about 90% to 99.9% by weight, the amount of vehicle present in the agglomerate it is in the range of about 75 to about 99% by weight, as, for example, in the range of about 75% to about 80%, about 80% to about 85%, about 85% to about 90%, about 90% to about 95% and about 95% to about 99% by weight, and the amount of binding agent present in the agglomerate is in the range of about 1% to about 7% by weight, for example, in the range of about 1% to about 2%, about 2% to about 4%, about 4% to about 6%, and about 6% to about 7 %.

[0418] The particle size distribution of the agglomerates can be determined by sieving the agglomerate through screens of various sizes. The product can also be filtered to produce a narrower particle size distribution, if desired. For example, a 14 mesh screen can be used to remove large particles and produce an especially good looking product, particles smaller than 120 mesh can be removed to obtain an agglomerate with improved flow properties or a narrower particle size distribution. can be obtained, if desired, in specific applications.

[0419] Those skilled in the art will understand that the particle size distribution of the agglomerate can be controlled by a variety of factors, including the selection of binding agent, the concentration of the binding agent in solution, the spray rate of the spray solution, the atomizing air pressure, and the specific vehicle used. For example, with an increase in the spray rate, the average particle size may increase.

[0420] In certain embodiments, the agglomerates provided in this document can be mixed with mixing agents. Binders, as used herein, include a wide range of ingredients commonly used in food or beverages, including, but not limited to, those ingredients used as binders, vehicles, bulking agents and sweeteners. For example, agglomerates can be used to prepare table sweeteners or powdered drink mixes by dry mixing the agglomerates of this invention with mixing agents commonly used to prepare table sweeteners or powdered drink mixes using methods well known to those skilled in the art. in the technique.

Extruded

[0421] They are also provided in the modalities in this document, substantially extruded without powder formation and substantially free flowing or extruded agglomerates of the Reb DEMNO sweetener composition. According to certain modalities, such particles can be formed with or without the use of binders using extrusion and spheronization processes. "Extruded" or "extruded sweetener composition" as used herein refers to cylindrical, free flowing, relatively non-powdery, mechanically strong granules of the DEMNO sweetener composition. The terms "spheres" or "spheronized sweetener composition", as used in this document, refer to relatively spherical, smooth, free flowing, relatively non-powdery, mechanically strong granules. Although spheres typically have a smoother surface and can be stronger / harder than extruded, extruded products offer a cost advantage by requiring less processing. The spheres and extrudates of this invention can be further processed, if desired, to form various other particles, such as, for example, by grinding or cutting.

[0422] In another embodiment, a manufacturing process for the extrudates of the sweetening composition of Reb DEMNO is provided. Such methods are known to those skilled in the art, and are described in more detail in US Patent No.

6,365,216. Generally described, the process for making extrudates of a Reb DEMNO sweetener composition comprises the steps of combining the Reb DEMNO sweetener composition, a plasticizer, and optionally a binder to form a moist mass; extrude the wet mass to form extrudates; and drying the extrudates to obtain particles of the Reb DEMNO sweetener composition.

[0423] Non-limiting examples of suitable plasticizers include, but are not limited to, water, glycerol, and mixtures thereof. According to certain modalities, the plasticizer is usually present in the wet mass in an amount of about 4% to about 45% by weight, such as, for example, from about 4% to about 15%, about 15% about 25%, about 25% to about 35%, and about 35% to about 45% by weight.

[0424] Non-limiting examples of suitable binders include, but are not limited to, polyvinylpyrrolidone (PVP), maltodextrins, microcrystalline cellulose,

starches, hydroxy propyl methyl cellulose (HPMC), methyl cellulose, hydroxy propyl cellulose (HPC), gum arabic, gelatin, xanthan gum, and mixtures thereof. The binder is generally present in the wet mass in an amount of about 0.01% to about 45% by weight, such as, for example, from about 0.01% to about 0.5%, about 0.5% to about 1%, about 1% to about 10%, about 10% to about 20%, about 20% to about 30%, about 30% to about 40%, and about 40% to about 45%.

[0425] In a specific modality, the binder can be dissolved in the plasticizer to form a binder solution which is later added to the sweetening composition of Reb DEMNO and other optional ingredients. The use of the binder solution provides better distribution of the binder through the wet mass.

[0426] Other optional ingredients that may be included in the wet mass include vehicles and additives. The person skilled in the art will readily understand that vehicles and additives can comprise a typical food ingredient and must also readily discern the appropriate amount of a given food ingredient to obtain a desired aroma, flavor or functionality.

[0427] The methods of extruding the wet mass to form extrudates are well known to those skilled in the art. In a specific embodiment, a low pressure extruder fitted with a die is used to form the extrudates. The extrudates can be cut to length using a cutting device attached to the discharge end of the extruder to form extrudates that are substantially cylindrical in shape and can be in the form of pasta or pellets. The shape and size of the extrudates can be varied depending on the shape and size of the die die openings and the use of the cutting device.

[0428] After extruding the extrudates, the extrudates are dried using methods well known to those skilled in the art. In a specific embodiment, a fluid bed dryer is used to dry the extrudates.

[0429] Optionally, in a specific mode, extruded products are formed into spheres before the drying step. The spheres are formed by loading the extrudates into a marumerizer, which consists of a vertical hollow cylinder (container) with a horizontal rotation disc (friction plate) in it. The rotating disk surface can have a variety of textures suitable for specific purposes. For example, a grid pattern can be used to match the desired particle size. Extruded products are formed into spheres by contact with the rotating disk and by collisions with the container wall and between the particles. During the formation of the spheres, excess moisture can move to the surface or the thixotropic behavior can be exhibited by the extrudates, requiring a slight splash of powder with a suitable powder to reduce the likelihood of particle adhesion.

[0430] As previously described, the extrudates of the Reb DEMNO sweetener composition can be formed with or without the use of a binder. The formation of extruded products without the use of a binder is desired due to its lower cost and improved product quality. In addition, the number of additives in the extrudates is reduced. In embodiments in which the extrudates are formed without the use of a binder, the particle formation method additionally comprises the step of heating the wet mass of the Reb DEMNO sweetener and plasticizer composition to promote the wet mass bonding. Desirably, the wet mass is heated to a temperature of about 30 ° C to about 90 ° C, such as, for example, from about 30 ° C to about 40 ° C, about 40 ° C to about 50 ° C, about 50 ºC to about 60 ºC, approximately 60 ºC to approximately 70 ºC, approximately 70 ºC to approximately 80 ºC, and approximately 80 ºC to approximately 90 ºC. Methods of heating the wet dough, according to certain modalities, include, but are not limited to, an oven, a kneader with a heated shirt, or an extruder with mixing and heating capability.

Granules

[0431] In one embodiment, granulated forms of a sweetening composition of Reb DEMNO are provided. As used herein, the terms "granules", "granular forms," and "granular forms" are synonymous and refer to free flowing, substantially non-powdery, mechanically strong agglomerates of the Reb DEMNO sweetener composition.

[0432] In another embodiment, a process for manufacturing granular forms of a sweetening composition of Reb DEMNO is provided. Granulation methods are known to those skilled in the art, and are described in more detail in PCT Publication WO 01/60842. In some embodiments, such methods include, but are not limited to, spray granulation using a wet binder with or without fluidization, powder compaction, spraying, extrusion and drum agglomeration. The preferred method of granule formation is powder compaction due to its simplicity. Compressed forms of the Reb DEMNO sweetener composition are also provided in this document.

[0433] IN one embodiment, the granule formation process of the Reb DEMNO sweetener composition comprises the steps of compacting the Reb DEMNO sweetener composition to form compacts; breaking up compacts to form granules; and optionally sieving the granules to obtain granules of the Reb DEMNO sweetener composition with a desired particle size.

[0434] The methods of compacting the sweetening composition of Reb DEMNO can be performed using any known compacting techniques. Non-limiting examples of such techniques include roller compaction, tabletting, roller compression, piston extrusion, piston pressing, roller briquetting, alternating piston processing, die pressing and pelletizing. Compacts can take any shape that can be subjected to subsequent size reduction, the non-limiting examples of which include flakes, chips, briquettes, pieces and pellets. Those skilled in the art will understand that the shape and appearance of compacts will vary depending on the shape and surface characteristics of the equipment used in the compaction step. Consequently, compacts can appear smooth, corrugated, fluted, with pocket or similar. In addition, the actual size and characteristics of the compacts will depend on the type of equipment and operating parameters used during compaction.

[0435JEM a particularly desired modality, the sweetening composition of Reb DEMNO is compacted into flakes or chips using a roller compactor. A conventional roller compaction apparatus generally includes a hopper to feed the sweetener composition to be compacted and a pair of counter-rotating rollers, one or both of which are fixed on their axes with an optionally slightly movable roller. The sweetening composition of Reb DEMNO is fed into the apparatus via the gravity hopper or a forced feed screw. The actual size of the resulting compacts will depend on the width of the roll and the scale of the equipment used. In addition, the characteristics of compacts, such as hardness, density and thickness, will depend on factors such as pressure, roll speed, feed rate and feed screw amplifiers employed during the compaction process.

[0436] In a specific modality, the sweetener composition is deaerated before the compaction stage, resulting in more effective compaction and the formation of stronger compacts and resulting granules. Deaeration can be carried out by any known means, the non-limiting examples of which include screw feeding, vacuum deaeration, and combinations thereof.

[0437] In another specific modality, a dry binder is mixed with the sweetener composition from before compaction. The use of a dry binder can improve the strength of the granules and aid in dispersion in liquids. Suitable dry binders include, but are not limited to, pre-gelatinized corn starch, microcrystalline cellulose, hydrophilic polymers (for example, methyl cellulose, propyl methyl cellulose hydroxy, propyl cellulose, polyvinylpyrrolidone, alginates, xanthan gum, jelly gum and arabic gum ) and mixtures thereof. According to certain embodiments, the dry binder is generally present in an amount of about 0.1% to about 40% by weight, for example, from about 0.1% to about 1%, about 1 % to about 5%, about 5% to about 10%, about 10% to about 20%, about 20% to about 30%, and about 30% to about 40% by weight, based on the total weight of the mixture of the sweetening composition of Reb DEMNO and dry binder.

[0438] After the compaction stage, the compacts are divided to form granules. Any suitable means of dissolving compacts can be used, including grinding. In a specific embodiment, the dissolution of compacts is carried out in a plurality of steps using a variety of grinding opening sizes. In some embodiments, the dissolution of compacts is carried out in two stages: a course dissolution step and a subsequent grinding step. The step of dissolving the compacts reduces the number of “overs” in the granulated sweetener composition. As used in this document, "overs" refers to the material larger than the largest desired particle size.

[0439] The dissolution of compacts generally results in granules of varying sizes. Consequently, it may be desired to sieve the granules to obtain granules with a desired particle size range. Any conventional means for sieving the particles can be used to sieve the granules, including sieves and sieves. After sieving, “fine powder” can optionally be recycled through the compactor As used in this document, “fine powder” refers to the material smaller than the smallest desired particle size.

Co-dry Sweetener Composition

[0440] Co-dried Reb DEMNO sweetening compositions comprising a Reb DEMNO sweetening composition and one or more coagents are also provided herein. Coagent, as used in this document, includes any ingredient that is desired to be used and is compatible with the sweetening composition for the product that will be produced. The person skilled in the art will understand that the coagents will be selected based on one or more features that are desirable for use in the product applications for which the sweetener composition will be used. A wide range of ingredients is compatible with the sweetener compositions, and can be selected for such functional properties only. In one embodiment, the one or more coagents comprise at least one additive of the sweetener composition described below in this document. In another embodiment, the one or more coagents comprise a bulking agent, flow agent, encapsulating agent, or a mixture thereof.

[0441] In another embodiment, a method of co-drying a sweetening composition of Reb DEMNO and one or more coagents is provided. Such methods are known to those skilled in the art, and are described in more detail in PCT Publication WO 02/05660. Any conventional drying equipment or technique known to those skilled in the art can be used to co-dry Reb DEMNO's sweetener composition and one or more coagents. Suitable drying processes include, but are not limited to, spray drying, convection drying, vacuum drum drying, freeze drying, pan drying and high speed shoveling.

[0442] In a particularly desired embodiment, the sweetening composition of Reb DEMNO is spray dried. A solution is prepared from the sweetening composition of Reb DEMNO and one or more desired coagents. Any suitable solvent or mixture of solvents can be used to prepare the solution, depending on the solubility characteristics of the Reb DEMNO sweetener composition and one or more coagents. According to certain embodiments, suitable solvents include, but are not limited to, water, ethanol, and mixtures thereof.

[0443] In one embodiment, the solution of the sweetening composition of Reb DEMNO and one or more coagents can be heated prior to spray drying. The temperature can be selected based on the dissolving properties of the dry ingredients and the desired viscosity of the spray drying feed solution.

[0444] In another embodiment, a non-flammable and non-reactive gas (eg, carbon dioxide) can be added to the solution of the Reb DEMNO sweetener composition and one or more coagents prior to atomization. Non-flammable and non-reactive gas can be added in an amount effective to reduce the apparent density of the spray dried product and to produce a product comprising hollow spheres.

[0445] Spray drying methods are well known to those skilled in the art. In one embodiment, the solution of the sweetening composition of Reb DEMNO and one or more coagents is fed through a spray dryer at a temperature at the air inlet. range of about 150 ° C to about 350 ° C, such as, for example, in the range of about 150 ° C to about 200 ° C, about 200 “C to about 250 ° C, about 250 ° C to about 300 ° C and about 300 "C to about 350" ºC. Increasing the temperature at the air inlet at a constant air flow can result in a product with reduced bulk density. The air outlet temperature can vary from about 70 ºC to about 140 ºC, such as, for example, from about 70 "ºC to about 80 ºC, about 80 ºC to about 90" C, about 90 ºC to about 100 ºC, about 100 ºC to about 110 ºC, about 110 ºC to about 120 ºC, about 120 ºC to about 130 ºC and about 130 ºC to about 140 ºC, according to certain modalities. Reducing the temperature of the air outlet can result in a product with a high moisture content, which makes it easier to agglomerate in a fluid bed dryer to produce sweetening compositions with superior dissolving properties.

[0446] Any suitable spray drying equipment can be used to co-dry Reb DEMNO's sweetener composition and one or more coagents. Those skilled in the art will understand that the selection of equipment can be adapted to obtain a product with specific physical characteristics. For example, spray drying of foam can be used to produce low bulk density products. Alternatively, a fluidized bed can be attached to the outlet of the spray dryer to produce a product with increased dissolution rates for use in instant products. Examples of spray dryers include, but are not limited to, co-current nozzle tower spray dryers, co-current rotary spray dryers, counter-current nozzle tower spray dryers and mixed flow source nozzle spray dryers.

[0447] The resulting co-dried Reb DEMNO sweetening compositions can be further treated or separated using techniques well known to those skilled in the art. For example, a desired particle size distribution can be achieved using screening techniques. Alternatively, the resulting co-dried Reb DEMNO sweetening compositions can be subjected to further processing, such as agglomeration.

[0448] Spray drying uses liquid supplies that can be atomized (for example, slurries, solutions and suspensions). Alternative drying methods can be selected depending on the type of supply. For example, freeze drying and pot drying are able to handle not only liquid foods, as described above, but also wet cakes and pastes. Paddle dryers, like high speed paddle dryers, can accept slurry, suspensions, gels and wet cakes. Vacuum drum drying methods, although used primarily with liquid supplies, have great flexibility in handling supplies with a wide range of viscosities.

[0449] The resulting co-dried Reb DEMNO sweetening compositions have surprising functionality for use in a variety of systems. Notably, the co-dried Reb DEMNO sweetening compositions are believed to have superior flavor properties. In addition, co-dried Reb DEMNO sweetening compositions may have increased stability in low humidity systems.

[0450] The present invention is further illustrated by the following example, which should not be interpreted in any way as imposing limitations on its scope. On the contrary, it must be clearly understood that it may be necessary to resort to various other modalities, modifications and equivalents thereof, which, after reading the description, can be suggested to those skilled in the art without departing from the spirit of the present invention and / or the scope of the attached claims.

EXAMPLES Example 1

[0451] Preparation of Reb DEMNO composition from Commercial Stevia Extract

[0452] A polymeric resin was used in the preparation of a Reb DEMNO composition. The resin is a copolymer of N-vinyl pyrrolidone (NVP) and ethylene glycol dimethacrylate (EGDMA) with an average particle size (weighted average of volume) of 60 microns. The resin was produced from polymerization in stirred aqueous suspension of N-vinyl pyrrolidone (NVP) and ethylene glycol dimethacrylate (EGDMA) in a 50:50 mass ratio of NVP: EGDMA at 75 ° C, using lauryl peroxide as polymerization initiator and in the presence of cyclohexanol and 1-dodecanol. The feed material used is a commercial stevia extract “SGD” containing (w / w, dry basis) 23.78% Reb D, 2.58% Reb E, 11.31% Reb M, 6, 88% Reb N, 5.53% Reb O, 9.29% Reb A, 3.25% Stevioside, 0.28% Reb F, 1.75% Reb C, 0.11% Dulcoside A, 0.77% Rubusoside, 0.36% Reb B, 0.07% Steviolbioside.

The polymeric resin (2g, free flowing) was mixed with ethanol (ca 20 ml) to yield a slurry and loaded onto a glass column to yield a column filled with 12 ml of bed volume.

The column was connected with a peristaltic pump, and 99% ethanol (20 ml) was pumped through the resin at 54 ml / h.

The resin was further washed with water (40 ml) at 54 ml / h.

A sample feed solution of commercial Stevia “SGD” (150 mg dry sample dissolved in 16 ml of water) was loaded onto the resin at 54 ml / h.

The resin was then eluted (at a flow rate of 54 ml / h) with 64 ml of water, 96 ml of 15% ethanol, 96 ml of 40% ethanol and 80 ml of 99% ethanol, collected in fractions according to each eluent used.

The fractions were subjected to evaporation in a rotary evaporator and vacuum oven (overnight at 40 ºC, <1 mbar) to yield dry products.

The Reb DEMNO / T13SG ratio of the feed solution and the various fractions is shown in Table 1. Table 1. Reb ratio DEMNO fraction! T13SG, | Observations 99% ethanol 42.7 Reb ratio DEMNO / T1 3SG lower than the initial feed solution Example 2 Drink Formulations

[0453] Carbonated drink with kola nut flavor:

[0454] Carbonated cola drink samples were prepared using the DEMNO Reb prepared according to EXAMPLE 1 as the only sweetener. Normal and diet cola drinks were prepared with ingredients as described in Table 2. Diet drinks were each sweetened with a different composition of Stevia (containing a 99.7% Reb DEMNO / T13SG ratio or a ratio 98% Reb A / T13SG). The concentration of the Stevia composition used was 500 ppm.

Table 2.

Reb A cola drink formula | Reb HFCS-— of nietetic (% | DEMNO Control (% intine (0 by weight) Dietary (% by weight) by weight Carbonated Water 84.9415 99.5317 99.5317 Corn Syrup with High 55% Fructose Content 14 , 6402 = "Composition of stevia% 1 (Reb ratio 0.050 DEMNO / T13SG 99.7%: Composition of stevia 2 (Reb ratio | 0.050 A / T13SG 98% 'Cola flavor 0.375 0.375 0.375 Phosphoric acid at 85 % 0.0333 0.0333 0.0333 Caffeine 0.01 0.01 0.01

[0455] A panel trained by five members evaluated the samples in duplicate for seven attributes: sweetness, bitterness, persistent sweetness, persistent bitterness, astringency, notes of brown spices and vanilla flavor. The diet drink containing Reb DEMNO showed significantly higher sweetness and directionally higher spice note compared to the control drink containing HFCS and diet drink containing Reb A.

There was no difference in vanilla note and negative attributes, such as bitterness, persistent sweetness, persistent bitterness, astringency compared to the control drink containing HFCS.

The general flavor of the Reb DEMNO formula in terms of negative attributes such as bitterness, lingering sweetness, lingering bitterness, astringency was preferred over the diet drink containing Reb A.

Claims (14)

1. Method of preparing steviol glycoside composition FEATURED by the fact that it comprises the steps of: (a) passing a steviol glycoside feed solution through a column filled with a polymeric resin; and (b) eluting fraction (s) with a high content of Reb D, Reb E, Reb M, Reb N and Reb O to provide an eluted solution with a high content of Reb D, Reb E, Reb M, Reb N and Reb O , where the Reb DEMNO / T13SG ratio is greater than the Reb DEMNO / T13SG ratio of the feed solution. 2. Method according to claim 1, CHARACTERIZED by the fact that step (a) steviol glycoside feed solution comprises a solvent and steviol glycoside selected from the group that includes, but is not limited to, Stevia plant material purified rebaudiana, commercially available stevia extract, commercially available mixtures of steviol glycosides, by-products of isolation and purification processes of other steviol glycosides, synthetic or biosynthetic steviol glycosides, for example enzymatically glycoside steviol glycosides, steviol glycoside products from the bioconversion of steviol glycosides by biocatalysts, steviol glycosides from the fermentation of a recombinant microbial host capable of de novo synthesis of steviol glycosides and combinations thereof. 3. Method according to claim 1, CHARACTERIZED by the fact that an initial solvent comprising mixtures of pure water or aqueous acid or alcohol-water or alcohol-aqueous acid with less than forty percent by volume of alcohol is used to elute fraction (s) with high content of Reb D, Reb E, Reb M, Reb NeReboO. 4. Method according to claim 1, CHARACTERIZED by the fact that it further comprises removing the solvent to yield a dry solid containing a higher Reb DEMNO / T13SG ratio compared to the dry solid of the feed solution. 5. Method, according to claim 1, CHARACTERIZED by the fact that it additionally comprises the stage in which one or more mixtures of alcohol-water or one or more mixtures of alcohol-aqueous acid, with a percentage by volume of alcohol of 5 to 99% higher than the initial solvent, are used in one or more steps to elute fraction (s) with low content of Reb D, Reb E, Reb M, RebNe Reb O to provide an eluted solution with low content of Reb D, Reb E, Reb M, Reb M, Reb N and Reb O, where the Reb DEMNO / T13SG ratio is less than the Reb DEMNO / T13SG ratio of the feed solution. 6. Method according to claim 5, CHARACTERIZED by the fact that it additionally comprises the removal of the solvent to yield a dry solid or several dry solids containing a lower Reb DEMNO / T13SG ratio compared to the dry solid of the solution of food. 7. Method according to claim 1, CHARACTERIZED by the fact that it additionally comprises the regeneration step with regeneration solvent for the subsequent loading of the steviol glycoside feed solution, in which the regeneration solvent is selected from the group that it comprises pure water, aqueous acid, water with less than five percent by volume of alcohol, aqueous acidic solution with less than five percent by volume of alcohol and combinations thereof. 8. Method according to claim 1, CHARACTERIZED by the fact that the polymeric resin is a homopolymer or copolymer produced from at least one monomer selected from the following group A, or at least one monomer from the following group B, or at least minus one monomer from each group A and group B: (a) Group A - any monomer containing carbon, hydrogen, oxygen and / or nitrogen that falls into the categories of N-vinylamides, acrylamides, methacrylamides, acrylates with linked amino substituents, methacrylates with linked amino substituents, acrylamides with linked amino substituents, methacrylamides with linked amino substituents, acrylic acid, methacrylic acid, styrene, including compounds from the homologous series of said categories; (b) Group B - any type of monomer crosslinker containing carbon, hydrogen and / or oxygen that falls under the general categories of acrylates, methacrylates, divinylbenzene, including compounds from the homologous series of the said categories. 9. Method according to claim 1, CHARACTERIZED by the fact that the polymeric resin has the following characteristics: (a) Particle size from about 1 micron to about 1200 microns; (b) Nitrogen mass content from about 0% to about 99%. 10. Method, according to claim 1, CHARACTERIZED by the fact that the polymeric resin was produced in the presence of one or more of the following polymerization initiators: (a) Peroxide initiators including, but not limited to, Lauryl peroxide (number CAS 105-74-8) and benzoyl peroxide (CAS number 94-36-0); (b) Azo initiators including, but not limited to, 2,2'-azobis (2,4-dimethylvaleronitrile) ABDV (CAS number 2638-94-0). 11. Method according to claim 1, CHARACTERIZED by the fact that the polymeric resin was produced in the presence of at least one of the following materials that are subsequently removed by washing the resin before use: a) Cyclohexanol (CAS number 108- 93-0) b) 1-dodecanol (CAS number 112-53-8) c) Toluene (CAS number 108-88-3) d) Methyl isobutyl ketone (CAS number 108-10-1) e) Calcium chloride dihydrate (CAS number 10035-04-8) f) Sodium phosphate dodecahydrate (CAS number 10101-89-0) g) Calcium lignosulfonate (CAS number 8061-52-7) h) Polyvinyl alcohol (CAS number 9002-89-5) i) Hydrochloric acid (CAS number 7647-01-0) j) Methanol (CAS number 67-56-1) k) Ethyl acetate (CAS number 141-78-6) 1) Sodium chloride (CAS number 7647-14-5) m) Water (CAS number 7732-18-5) n) Sodium dodecyl sulfate (CAS number 151- 21-3). 12. Method, according to claim 1, CHARACTERIZED by the fact that the polymeric resin was produced by polymerization in agitated aqueous suspension, jet polymerization or emulsion polymerization. 13. Sweetener composition CHARACTERIZED by the fact that it comprises the composition of steviol glycosides, as defined in claim 1. 14. Sweetened consumable product CHARACTERIZED by the fact that it comprises the composition of steviol glycosides, as defined in claim 1.