CN112135528A

CN112135528A - Composition of steviol glycoside and/or polysaccharide derivative thereof

Info

Publication number: CN112135528A
Application number: CN201980030635.7A
Authority: CN
Inventors: 王汉生; 史鑫; 师锦刚; M·C·杰克逊
Original assignee: EPC Beijing Plant Pharmaceutical Technology Co ltd; Sweet Green Fields LLC
Current assignee: EPC Beijing Plant Pharmaceutical Technology Co ltd; Sweet Green Fields LLC
Priority date: 2018-05-08
Filing date: 2019-05-07
Publication date: 2020-12-25
Also published as: EP3813546A1; WO2019217474A1; EP3813546A4

Abstract

The present application provides compositions comprising one or more Glycosylated Steviol Glycosides (GSG) and/or one or more Steviol Glycosides (SG). The present application also provides, in other aspects, (1) methods of making SG/GSG compositions; (2) a method of increasing the sweetness of an orally consumable composition; and (3) methods of improving the taste profile or flavor of orally consumable compositions.

Description

Composition of steviol glycoside and/or polysaccharide derivative thereof

This application claims priority to U.S. provisional application 62/668553 filed on 8.5.2018, which is incorporated herein by reference in its entirety.

Technical Field

The present invention relates generally to sweetening and flavoring compositions, and in particular, to sweetening and flavoring compositions comprising steviol glycosides and/or polysaccharide-based steviol glycosides.

Background

Steviol Glycosides (SG) are high intensity sweeteners and have been widely used as sweeteners in food and beverage products. Various SGs, such as Stevioside (ST), rebaudioside a (ra), rebaudioside c (rc), and rebaudioside d (rd), have been isolated and identified.

SG is generally poorly soluble. Furthermore, the taste of some SG such as RA is also in need of improvement. Thus, there is a need in the food and beverage industry for SG compositions with improved solubility and taste profile.

Disclosure of Invention

In one aspect, the compositions of the present application include one or more Steviol Glycosides (SG).

In another aspect, the compositions of the present application include one or more Glycosylated Steviol Glycosides (GSG).

In another aspect, the compositions of the present application include one or more SG and one or more GSG.

In some embodiments, one or more SG are selected from table a or table B. In certain embodiments, the one or more SG comprises at least one SG selected from the group consisting of: related SG #1, SG-4, isosteviolbioside, related SG #3, rebaudioside R1, stevioside F, SG-Unk1, dulcoside B, SG-3, isorebaudioside B, isosteviolbioside, rebaudioside KA, SG-13, stevioside B, rebaudioside R, SG-Unk2, SG-Unk3, rebaudioside F3, rebaudioside F2, rebaudioside C2, stevioside E2, SG-10, rebaudioside L1, SG-2, rebaudioside A3, isorebaudioside A2, rebaudioside A2, rebaudioside E, rebaudioside H1, related SG #2, related SG #5, rebaudioside U2, rebaudioside T, rebaudioside W2, rebaudioside W3, rebaudioside W68612, SG # 9-K8653, SG-828653, rebaudioside K8653, rebaudioside K5, rebaudioside K-82 3, rebaudioside A, rebaudioside D-4, rebaudioside D, rebaudioside A, rebaudioside D-K-5, rebaudioside D-4, rebaudioside A, rebaudioside D-I, rebaudioside E-D-, SG-Unk6, rebaudioside Q2, rebaudioside Q3, rebaudioside I2, rebaudioside T1, related SG #4, rebaudioside V2, rebaudioside Y, 15 α -OH-rebaudioside M, rebaudioside O2, and combinations thereof.

In some embodiments, one or more SG are provided as a stevia extract selected from the group consisting of: RA20, RA40, RA50, RA60, RA80, RA90, RA95, RA97, RA98, RA99, RA99.5, RB8, RB10, RB15, RC15, RD6, and combinations thereof. The one or more SG may correspond to at least one SG group selected from SG-1G, SG-2G, SG-3G, SG-4G, SG-5G, SG-6G, SG-1G1R, SG-2G1R, SG-3G1R, SG-4G1R, SG-5G1R, SG-6G1R, SG-1G1X, SG-2G1X, SG-3G1X, SG-4G1X, SG-5G1X, and combinations thereof.

In some embodiments, the one or more SGs comprise at least one SG having a molecular weight less than or equal to 965 daltons, or less than or equal to 804 daltons.

In some embodiments, one or more SGs comprise a molecular weight greater than 804 daltons; greater than 965 daltons; greater than or equal to 1127 daltons; or at least one SG of 1259 daltons or greater.

One or more SG are present in the composition in a total amount of 0.1 to 99.5 wt% of the composition. In certain embodiments, the total amount of one or more SG in the composition is less than 25 wt%, from 10 to 25 wt%, or from 14 to 16 wt%.

In some embodiments, the one or more GSGs comprise at least one GSG represented as a SG further glycosylation product in table a or table B. In some embodiments, the one or more GSGs comprise at least one GSG of a SG further glycosylation product selected from the group consisting of: related SG #1, SG-4, isosteviolbioside, related SG #3, rebaudioside R1, stevioside F, SG-Unk1, dulcoside B, SG-3, isorebaudioside B, isosteviolbioside, rebaudioside KA, SG-13, stevioside B, rebaudioside R, SG-Unk2, SG-Unk3, rebaudioside F3, rebaudioside F2, rebaudioside C2, stevioside E2, SG-10, rebaudioside L1, SG-2, rebaudioside A3, isorebaudioside A2, rebaudioside A2, rebaudioside E, rebaudioside H1, related SG #2, related SG #5, rebaudioside U2, rebaudioside T, rebaudioside W2, rebaudioside W3, rebaudioside W68612, SG # 9-K8653, SG-828653, rebaudioside K8653, rebaudioside K5, rebaudioside K-82 3, rebaudioside A, rebaudioside D-4, rebaudioside D, rebaudioside A, rebaudioside D-K-5, rebaudioside D-4, rebaudioside A, rebaudioside D-I, rebaudioside E-D-, SG-Unk6, rebaudioside Q2, rebaudioside Q3, rebaudioside I2, rebaudioside T1, related SG #4, rebaudioside V2, rebaudioside Y, 15 α -OH-rebaudioside M, rebaudioside O2, and combinations thereof.

In some embodiments, the one or more GSGs comprise one or more additional glucose moieties and are selected from the group consisting of GSG-1G-1, GSG-1G-2, GSG-1G-3, GSG-1G-4, GSG-1G-5, GSG-2G-1, GSG-2G-2, GSG-2G-3, GSG-2G-4, GSG-3G-1, GSG-3G-2, GSG-3G-3, GSG-4G-1, GSG-4G-2, GSG-5G-1, and combinations thereof.

In some embodiments, one or more of the GSGs comprises one or more additional glucose moieties and is a member selected from the group consisting of GSG-3G-2, GSG-3G-3, GSG-3G-4, GSG-3G-7, GSG-3G-8, GSG-4G-1, GSG-4G-2, GSG-4G-3, GSG-4G-7, GSG-5G-1, GSG-5G-2, GSG-5G-3, GSG-5G-4, GSG-5G-5, GSG-6G-3, and combinations thereof.

In some embodiments, the one or more GSGs comprise one or more rhamnose moieties, one or more deoxyhexose moieties, or a combination thereof.

In certain specific embodiments, the one or more GSGs are selected from the group consisting of GSG-1G1R-1, GSG-1G1R-2, GSG-2G1R-1, GSG-1G1R-3, GSG-2G1R-2, GSG-3G1R-1, GSG-1G1R-4, GSG-2G1R-3, GSG-3G1R-2, GSG-4G-1R-1, GSG-1G1R-5-1, GSG-2G1R-4, GSG-3G1R-3a, GSG-3G1R-3b, GSG-4G1R-2, GSG-5G1R-1, and combinations thereof.

In other embodiments, the one or more GSGs are selected from: GSG-3G1R-3a, GSG-3G1R-3b, GSG-4G1R-2, GSG-4G1R-3, GSG-4G1R-4, GSG-4G1R-6, GSG-5G1R-4, GSG-6G1R-1a, GSG-6G1R-1b, GSG-6G1R-2 and combinations thereof.

In some embodiments, the one or more GSGs comprise one or more xylose moieties, arabinose moieties or a combination thereof.

In certain specific embodiments, the one or more GSGs are selected from: GSG-1G1X-1, GSG-1G1X-2, GSG-1G1X-3, GSG-1G1X-4, GSG-2G1X-1, GSG-2G1X-2, GSG-2G1X-3, GSG-3G1X-1, GSG-3G1X-2, GSG-4G1X-1 and combinations thereof.

In certain particular embodiments, the one or more GSGs are selected from: GSG-3G1X-4, GSG-3G1X-5, GSG-4G1X-1, GSG-4G1X-2, GSG-4G1X-3, GSG-4G1X-4 and combinations thereof.

In some embodiments, at least one of the one or more GSGs has a molecular weight of less than or equal to 1128 daltons; less than or equal to 966 daltons; or less than or equal to 804 daltons.

In some embodiments, at least one of the one or more GSGs has a molecular weight greater than 1128 daltons; greater than or equal to 1260 daltons; greater than or equal to 1422 daltons; greater than or equal to 1746 daltons; or greater than or equal to 1922 daltons.

The total content of one or more GSGs in the composition may be 0.1-99.5 wt%. In some embodiments, the total content of one or more GSGs in the composition is from 50 to 70 wt%, alternatively from 55 to 65 wt%.

The composition may also include one or more dextrins. In some embodiments, the dextrin is selected from the group consisting of tapioca dextrin, potato dextrin, cereal dextrin, yellow dextrin, white dextrin, and borax dextrin. In other embodiments, the dextrin is a cyclodextrin or a maltodextrin.

In some embodiments, the composition further comprises thaumatin.

Additionally, or alternatively, the composition may also include one or more salts. In some embodiments, the salt comprises one or more steviol glycoside salts. In some embodiments, the one or more steviol glycoside salts comprise steviolbioside salt. In other embodiments, the one or more steviol glycoside salts comprise a sodium salt of RB. In other embodiments, the one or more salts comprise NaCl and/or KCl.

The composition may also include one or more non-stevia sweeteners. In some embodiments, the non-stevia sweetener includes one or more sweeteners selected from the group consisting of: cyclamate and salts thereof, sucralose, aspartame, saccharin and salts thereof, xylitol, acesulfame-K, neotame, N- [3- (3-hydroxy-4-methoxyphenyl) propyl ] -alpha-aspartyl ] -L-phenylalanine 1-methyl ester (ANS9801), glycyrrhizin, thaumatin, monellin, and combinations thereof.

In other embodiments, the non-stevia sweetener includes one or more carbohydrate sweeteners and/or one or more non-carbohydrate sweeteners. In some embodiments, the composition comprises one or more carbohydrate sweeteners selected from the group consisting of sucrose, glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose, arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, gulose, idose, mannose, talose, fructose, psicose, sorbose, tagatose, mannoheptulose, sedoheptulose, octulose, fucose, rhamnose, arabinose, turkey, sialose, and combinations thereof.

In other embodiments, the composition comprises one or more non-stevia sweeteners, wherein the one or more non-stevia sweeteners comprise a protein sweetener, such as thaumatin.

In one embodiment, the SG composition comprises 25 to 35 wt% Reb-a, 0.4 to 4 wt% Reb-B, 5 to 15 wt% Reb-C, 1 to 10 wt% Reb-D, 2 to 5 wt% Reb-F, 1 to 5 wt% Reb-K, and 20 to 40 wt% stevioside. In certain embodiments, the SG composition further comprises at least 20, at least 21, at least 22, at least 23, or at least 24 ingredients selected from the group consisting of 1 to 5 wt% rubusoside, 1 to 3 wt% dulcoside a, 0.01 to 3 wt% steviolbioside, 0.2 to 1.5 wt% dulcoside B, 00.01 to 2 wt% Reb-O, 0.01 to 2 wt% Reb-S, 0.01 to 1.2 wt% Reb-T, 0.01 to 0.8 wt% Reb-R, 0.01 to 0.7 wt% Reb-J, 0.01 to 0.7 wt% Reb-W, 0.01 to 0.7 wt% Reb-V, 0.01 to 0.6 wt% Reb-V2, 0.01 to 0.5 wt% Reb-G, 0.01 to 0.5 wt% Reb-H, 0.01 to 0.5 wt% Reb-V, 0.01 to 0.5 wt% Reb-G, 0.5 wt% Reb-0.7 wt% Reb-V, 0.3 wt% Reb-3 wt% 3 to 0.5 wt% Reb-3 wt% 2U, 0.3 wt% Reb-3 wt%, 0.01-0.5 wt.% Rel SG #4, 0.01-0.5 wt.% Rel SG #5, 0.01-0.4 wt.% Reb-M, 0.01-0.4 wt.% Reb-N, 0.01-0.4 wt.% Reb-E, 0.01-0.4 wt.% Reb-F1, 0.01-0.4 wt.% Reb-Y, and combinations thereof.

In another embodiment, the SG-B composition includes 45-55 wt% Reb-A, 20-40 wt% stevioside, 2-6 wt% Reb-C, 0.5-3 wt% Reb-B, and 0.5-3 wt% Reb-D. In certain embodiments, the SG-B composition further comprises one or more ingredients selected from the group consisting of 0.1 to 3 wt% related SG #5, 0.05 to 1.5 wt% Reb-R1, 0.0.05 to 1.5 wt% Reb-K2, 0.05 to 1.5 wt% Reb-E, 0.01 to 1 wt% dulcoside a, 0.01 to 1 wt% dulcoside B, 0.01 to 1 wt% rubusoside, and combinations thereof. In certain embodiments, the SG-B composition further comprises one or more ingredients selected from the group consisting of 0.01 to 1 wt% steviol bioside, 0.01 to 1 wt% isosteviol bioside, 0.01 to 1 wt% stevioside-B, 0.01 to 1 wt% related SG #3, 0.01 to 1 wt% related SG #2, 0.01 to 1 wt% Reb-G, 0.01 to 1 wt% Reb-F, 0.01 to 1 wt% Reb-W, and combinations thereof.

In another embodiment, the SG-C composition comprises 35 to 45 wt% Reb-a, 10 to 25 wt% stevioside, 4 to 12 wt% Reb-B, 4 to 12 wt% dulcoside a, 0.5 to 4 wt% Reb-C, and 0.1 to 4 wt% Reb-O. In certain embodiments, the SG-C composition further comprises 0.3 to 3 wt% rubusoside, 0.1 to 3 wt% Reb-D, 0.1 to 3 wt% Reb-G, 0.1 to 3 wt% Reb-I, 0.1 to 3 wt% stevioside B, 0.1 to 3 wt% related SG #3, 0.05 to 1.5 wt% Reb-E, 0.05 to 2 wt% Reb-R, 0.05 to 1 wt% dulcoside B, 0.01 to 1 wt% Reb-N, 0.01 to 1 wt% Reb-Y, 0.01 to 1 wt% steviol bioside, 0.01 to 1 wt% dulcoside B, and combinations thereof.

In another embodiment, a GSG-a composition comprises:

(a) one or more SG-3G group components selected from the group consisting of 1-10 wt% GSG-3G-2, 2-6 wt% GSG-3G-3, 0.5-3 wt% GSG-3G-4, 0.2-5 wt% GSG-3G-7, and 1-6 wt% GSG-3G-8;

(b) one or more SG-4G group components selected from the group consisting of 5-15 wt% GSG-4G-1, 1-2 wt% GSG-4G-2, 0.5-2.5 wt% GSG-4G-3, and 2-10 wt% GSG-4G-7;

(c) one or more SG-5G group components selected from the group consisting of 0.1-0.5 wt% GSG-5G-1, 0.05-0.5 wt% GSG-5G-2, 0.5-3 wt% GSG-5G-3, 0.05-0.5 wt% GSG-5G-4, and 0.2-4 wt% GSG-5G-5;

(d)0.1-2wt％GSG-6G-3；

(e) one or more SG-3G-1R group components selected from the group consisting of 0.5-5.5 wt% GSG-3G1R-33a and 2-6 wt% GSG-3G1R-3 b;

(f) one or more SG-4G-1R group components selected from the group consisting of 0.3-1.5 wt% GSG-4G1R2, 0.05-1 wt% GSG-4G1R3, 1-5 wt% GSG-4G1R4, and 0.5-10 wt% GSG-4G1R 6;

(g)2-6wt％GSG-5G-1R4；

(h) one or more SG-6G-1R group components selected from the group consisting of 2-1.2 wt% GSG-6G1R-1a, 0.2-2 wt% GSG-6G1R-1b and 0.3-2.5 wt% GSG-6G 1R-2;

(i) one or more SG-3G-1X group components selected from the group consisting of 2-8 wt% GSG-3G1X-4 and 0.5-3 wt% GSG-3G 1X-5;

(j) One or more SG-4GX group components selected from the group consisting of 0.5-3 wt% GSG-4G1X-1, 0.5-3 wt% GSG-4G1X-2, 1-6 wt% GSG-4G1X-3, and 0.2-2 wt% GSG-4G 1X-4; and

(k)1-4wt％GSG-5G1X-1，

wherein the composition comprises more than one GSG from at least 8, 9, 10 or 11 groups of (a) - (k).

In another embodiment, a GSG-B composition comprises:

(a) one or more SG-3G group components selected from the group consisting of 2-10 wt% GSG-3G-2, 2-6 wt% GSG-3G-3, 0.5-2 wt% GSG-3G-4, 0.2-3 wt% GSG-3G-7, and 1-4 wt% GSG-3G-8;

(b) one or more SG-4G group components selected from the group consisting of 5-12 wt% GSG-4G-1, 0.3-1.5 wt% GSG-4G-2, 0.5-1.5 wt% GSG-4G-3, and 2.5-6 wt% GSG-4G-7;

(c) one or more SG-5G group components selected from the group consisting of 0.2-0.4 wt% GSG-5G-1, 0.05-0.4 wt% GSG-5G-2, 0.75-2 wt% GSG-5G-3, 0.05-0.3 wt% GSG-5G-4, and 0.4-4 wt% GSG-5G-5;

(d)0.1-2wt％GSG-6G-3；

(e) one or more SG-3G-1R group components selected from the group consisting of 0.2-3 wt% GSG-3G1R-3a and 1.5-5 wt% GSG-3G1R-3 b;

(f) one or more SG-4G-1R group components selected from the group consisting of 0.3-1 wt% GSG-4G1R2, 0.05-0.75 wt% GSG-4G1R3, 1-4 wt% GSG-4G1R4, and 0.5-6.5 wt% GSG-4G1R 6;

(g)2.5-5wt％GSG-5G-1R4；

(h) One or more SG-6G-1R group components selected from the group consisting of 0.1-1 wt% GSG-6G1R-1a,0.2-2 wt% GSG-6G1R-1b, and 0.3-2.5 wt% GSG-6G 1R-2;

(i) one or more SG-3G-1X group components selected from the group consisting of 2-5 wt% GSG-3G1X-4 and 0.5-2 wt% GSG-3G 1X-5;

(j) one or more SG-4GX group components selected from the group consisting of 0.5-2 wt% GSG-4G1X-1, 0.5-2 wt% GSG-4G1X-2, 1.5-5 wt% GSG-4G1X-3, and 0.2-1.5 wt% GSG-4G 1X-4;

(k)1-2.5wt％GSG-5G1X-1，

In certain embodiments, the GSG-B composition further comprises at least 4, 5, 6, or 7 unreacted steviol glycosides selected from the group consisting of 1.5 to 12.5 wt% Reb-a, 0.2 to 1.5 wt% Reb-B, 0.5 to 4 wt% Reb-C, 0.3 to 1 wt% Reb-D, 0.1 to 2.5 wt% Reb-F, 0.05 to 2.5 wt% rubusoside, and 1.5 to 6.5 wt% stevioside.

In another embodiment, a GSG-C composition comprises:

(a) one or more SG-3G group components selected from the group consisting of 3-6 wt% GSG-3G-2, 1.5-3.5 wt% GSG-3G-3, 1-3 wt% GSG-3G-4, 2-5 wt% GSG-3G-7, and 2-5 wt% GSG-3G-8;

(b) One or more SG-4G group components selected from the group consisting of 6-10 wt% GSG-4G-1, 0.5-1.5 wt% GSG-4G-2, 1-3 wt% SG-4G3, and 3-6 wt% GSG-4G-7;

(c) one or more SG-5G group components selected from the group consisting of 0.2-0.4 wt% GSG-5G-1, 0.05-0.3 wt% GSG-5G-2, 1-2 wt% GSG-5G-3, 0.08-0.2 wt% GSG-5G-4, and 1.5-4.5 wt% GSG-5G-5;

(d)0.5-1.5wt％GSG-6G-3；

(e) one or more SG-3G-1R group components selected from the group consisting of 2-5 wt% GSG-3G1R-3a and 2-4 wt% GSG-3G1R-3 b;

(f) one or more SG-4G-1R group components selected from the group consisting of 0.3-1 wt% GSG-4G1R2, 0.2-0.6 wt% GSG-4G1R3, 1.5-4 wt% GSG-4G1R4, and 3-10 wt% GSG-4G1R 6;

(g)2.5-5wt％GSG-5G-1R4；

(h) one or more SG-6G-1R group components selected from the group consisting of 0.5-1.5 wt% GSG-6G1R-1a,0.5-1.5 wt% GSG-6G1R-1b and 0.5-2 wt% GSG-6G 1R-2;

(i) one or more SG-3G-1X group components selected from the group consisting of 2-5 wt% GSG-3G1X-4 and 1-3 wt% GSG-3G 1X-5;

(j) one or more SG-4GX group components selected from the group consisting of 0.3-1.5 wt% GSG-4G1X-1, 1-3.5 wt% GSG-4G1X-2, 1.5-4 wt% GSG-4G1X-3, and 0.5-2 wt% GSG-4G 1X-4; and

(k)1.5-3wt％GSG-5G1X-1，

In certain embodiments, the GSG-C composition further comprises at least 4, 5, 6, or 7 unreacted steviol glycosides selected from the group consisting of 0.5 to 2.5 wt% Reb-a, 0.2 to 1 wt% Reb-B, 0.2 to 0.8 wt% Reb-C, 0.2 to 0.6 wt% Reb-D, 0.05 to 0.25 wt% Reb-F, 0.05 to 0.6 wt% rubusoside, and 0.05 to 2 wt% stevioside.

In another embodiment, a GSG-D composition comprises:

(a) one or more SG-3G group components selected from the group consisting of 5-15 wt% GSG-3G-2, 1-6 wt% GSG-3G-3, 0.5-3.5 wt% GSG-3G-4, 0.5-3.5 wt% GSG-3G-7, and 1.5-6 wt% GSG-3G-8;

(b) one or more SG-4G group components selected from the group consisting of 10-18 wt% GSG-4G-1, 0.5-3.5 wt% GSG-4G-2, 0.5-3.5 wt% SG-4G3, and 2-6 wt% GSG-4G-7;

(c) one or more SG-5G group components selected from the group consisting of 0.15-1.5 wt% GSG-5G-1, 0.05-1 wt% GSG-5G-2, 0.5-3.5 wt% GSG-5G-3, 0.05-0.35 wt% GSG-5G-4, and 0.1-1.5 wt% GSG-5G-5;

(d)0.3-2.5wt％GSG-6G-3；

(e) one or more SG-3G1R group components selected from 0.5-2 wt% GSG-3G1R-3a and 3-5 wt% GSG-3G1R-3 b;

(f) One or more SG-4G-1R group components selected from the group consisting of 0.25-2.5 wt% GSG-4G1R2, 0.05-1 wt% GSG-4G1R3, 1-4 wt% GSG-4G1R4, and 0.3-3 wt% GSG-4G1R 6;

(g)1.5-7.5wt％GSG-5G-1R4；

(h) one or more SG-6G-1R group components selected from the group consisting of 0.1-2 wt% GSG-6G1R-1a,0.1-2 wt% GSG-6G1R-1b and 0.1-2 wt% GSG-6G 1R-2;

(i) at least one SG-3G-1X group component selected from the group consisting of 2-5 wt% GSG-3G1X-4 and 1-3 wt% GSG-3G 1X-5;

(j) at least one SG-4G1X group component selected from the group consisting of 0.5-5 wt% GSG-4G1X-1, 0.5-2.5 wt% GSG-4G1X-2, 1.5-6 wt% GSG-4G1X-3, and 0.5-2.5 wt% GSG-4G 1X-4; and

(k)0.5-4.5wt％GSG-5G1X-1，

In certain embodiments, the GSG-D composition further comprises at least 4, 5, 6, or 7 unreacted steviol glycosides selected from the group consisting of 1-6 wt% Reb-a, 0.2-2 wt% Reb-B, 0.5-3.5 wt% Reb-C, 0.1-1.5 wt% Reb-D, 0.05-2 wt% Reb-F, 0.05-1 wt% rubusoside, and 0.05-3.5 wt% stevioside.

In other embodiments, the GSG-D composition comprises at least 4, 5, 6 or 7 unreacted steviol glycosides selected from the group consisting of 3 to 10 wt% Reb-A, 0.05 to 2 wt% Reb-C, 0.05 to 2 wt% Reb-D, 0.05 to 1.5 wt% Reb-G, 0.05 to 0.5 wt% Reb-O, 0.05 to 0.5 wt% rubusoside, and 0.05 to 4 wt% stevioside.

In another embodiment, a GSG-E composition comprises:

(a) one or more SG-3G group components selected from the group consisting of 1-5 wt% GSG-3G-2, 1-5 wt% GSG-3G-3, 0.5-3 wt% GSG-3G-4, 0.5-4 wt% GSG-3G-7, and 2-6 wt% GSG-3G-8;

(b) one or more SG-4G group components selected from the group consisting of 5-12 wt% GSG-4G-1, 0.2-3 wt% GSG-4G-2, 0.2-3 wt% SG-4G3, and 2-6 wt% GSG-4G-7;

(c) one or more SG-5G group components selected from the group consisting of 0.05-1.5 wt% GSG-5G-1, 0.05-1.5 wt% GSG-5G-2, 0.1-3 wt% GSG-5G-3, 0.01-0.4 wt% GSG-5G-4, and 0.5-4 wt% GSG-5G-5;

(d)0.1-2wt％GSG-6G-3；

(e) one or more SG-3G1R group components selected from the group consisting of 1-3 wt% GSG-3G1R-3a and 1-3 wt% GSG-3G1R-3 b;

(f) one or more SG-4G-1R group components selected from the group consisting of 0.1-2 wt% GSG-4G1R-2, 0.05-1 wt% GSG-4G1R-3, 1-3 wt% GSG-4G1R-4, and 5-10 wt% GSG-4G 1R-6;

(g)2-6wt％GSG-5G-1R4；

(h) one or more SG-6G-1R group components selected from the group consisting of 0.1-1 wt% GSG-6G1R-1a,0.1-1 wt% GSG-6G1R-1b and 0.2-2 wt% GSG-6G 1R-2;

(i) one or more SG-3G-1X group components selected from the group consisting of 1-4 wt% GSG-3G1X-4 and 0.5-2 wt% GSG-3G 1X-5;

(j) One or more SG-4G1X group components selected from the group consisting of 0.2-1.5 wt% GSG-4G1X-1, 0.5-2.5 wt% GSG-4G1X-2, 1-3 wt% GSG-4G1X-3, and 0.3-2 wt% GSG-4G 1X-4; and

(k)1-4wt％GSG-5G1X-1，

wherein the composition comprises more than one GSG from at least 8, 9, 10 or 11 of groups (a) - (k),

in certain embodiments, the GSG-E composition further comprises at least 4, 5, 6, or 7 unreacted steviol glycosides selected from the group consisting of 6 to 12 wt% Reb-a, 0.1 to 1.5 wt% Reb-B, 0.5 to 3.5 wt% Reb-C, 0.1 to 1.5 wt% Reb-D, 0.8 to 3 wt% Reb-F, 0.5 to 2.5 wt% rubusoside, and 2 to 6 wt% stevioside.

In another embodiment, a GSG-F composition comprises:

(a) one or more SG-3G group components selected from the group consisting of 1-4 wt% GSG-3G-2, 1-4 wt% GSG-3G-3, 0.5-3 wt% GSG-3G-4, 0.5-3 wt% GSG-3G-7, and 0.5-3.5 wt% GSG-3G-8;

(b) one or more SG-4G group components selected from the group consisting of 3-8 wt% GSG-4G-1, 0.1-2 wt% GSG-4G-2, 0.1-2 wt% SG-4G3, and 1-4 wt% GSG-4G-7;

(c) one or more SG-5G group components selected from the group consisting of 0.05-1 wt% GSG-5G-1, 0.05-1 wt% GSG-5G-2, 0.3-3 wt% GSG-5G-3, 0.01-0.4 wt% GSG-5G-4, and 0.1-2 wt% GSG-5G-5;

(d)0.1-2wt％GSG-6G-3；

(e) One or more SG-3G1R group components selected from the group consisting of 0.2-2 wt% GSG-3G1R-3a and 1-3 wt% GSG-3G1R-3 b;

(f) one or more SG-4G-1R group components selected from the group consisting of 0.1-2 wt% GSG-4G1R2, 0.05-1 wt% GSG-4G1R3, 1-3 wt% GSG-4G1R4, and 1-3 wt% GSG-4G1R 6;

(g)2-6wt％GSG-5G-1R4；

(h) one or more SG-6G-1R group components selected from the group consisting of 0.05-1 wt% GSG-6G1R-1a,0.05-1 wt% GSG-6G1R-1b and 0.1-1.2 wt% GSG-6G 1R-2;

(j) one or more SG-4G1X group components selected from the group consisting of 0.2-1.5 wt% GSG-4G1X-1, 0.5-2.5 wt% GSG-4G1X-2, 0.5-2.5 wt% GSG-4G1X-3, and 023-2 wt% GSG-4G 1X-4; and

(k)1-3wt％GSG-5G1X-1，

In certain embodiments, the GSG-F composition further comprises at least 4, 5, 6, or 7 unreacted steviol glycosides selected from the group consisting of 15 to 25 wt% Reb-a, 0.05 to 1 wt% Reb-B, 1 to 3 wt% Reb-C, 0.1 to 1.5 wt% Reb-D, 0.8 to 3 wt% Reb-F, 0.3 to 2 wt% rubusoside, and 6 to 12 wt% stevioside.

In another aspect, the orally consumable composition comprises one or more SG and/or GSG of the present application.

In some embodiments, the orally consumable composition is a sweetener. In other embodiments, the orally consumable composition is a flavoring agent.

In another aspect, a method of increasing the sweetness of an orally consumable composition comprises adding an effective amount of a sweetening composition to the orally consumable composition.

In another aspect, a method of improving the taste profile or flavor of an orally consumable composition comprises adding an effective amount of a sweetening composition to the orally consumable composition.

In another aspect, a method of preparing a GSG composition comprises the steps of: (a) dissolving a glucose donor material in water to form a dissolved glucose donor material; (b) adding a SG composition to the dissolved glucose donor material to obtain a reaction mixture; (c) adding an effective amount of an enzyme to the reaction mixture, wherein the enzyme facilitates the transfer of glucose from the glucose donor molecule to SG added to the SG composition in the mixture; (d) incubating at the desired temperature for a predetermined reaction time to glycosylate the SG of the SG composition with the glucose moiety present in the glucose donor material; (e) inactivating the enzyme; (f) removing the enzyme from the reaction mixture; and (g) drying the resulting solution of GSG, residual SG and dextrin.

In some embodiments, the SG composition is a stevia extract. In some embodiments, the weight ratio of glucose donor molecule to SG composition is 10:90 to 90:10, 20:80 to 80:20, 30:70 to 70:30, or 40:60 to 60: 40.

In another aspect, a method of increasing sweetness of an orally consumable composition comprising the step of adding an effective amount of one or more SG and/or one or more GSG to the orally consumable composition.

In another aspect, a method of increasing the taste or flavor of an orally consumable composition comprising the step of adding an effective amount of one or more SG and/or one or more GSG to the orally consumable composition.

Drawings

Figure 1 shows a schematic of sweetness plotted against the concentration of GSG-RA 50.

FIG. 2 shows a schematic representation of the contribution of GSG-RA50 (per ppm) to SE.

FIGS. 3 and 4 show taste profiles of GSG-RA50/RA97 compositions.

Figure 5 shows a schematic of sweetness plotted against the concentration of GSG-RA 95.

FIG. 6 shows a schematic representation of the contribution of GSG-RA95 (per ppm) to SE.

FIGS. 7 and 8 show taste profiles of GSG-RA95/RA97 compositions.

Fig. 9 shows a schematic sweetness profile of GSG-RA50 and RA 97.

FIG. 10 shows a graphical representation of the calculated and measured sweetness of GSG-RA50 (per ppm) in a combination of 350ppm GSG-RA50 and RA 97.

FIG. 11 shows a schematic representation of the calculated and measured sweetness of GSG-RA50 (per ppm) in a combination of 400ppm GSG-RA50 and RA 97.

FIG. 12 shows a graphical representation of the calculated and measured sweetness of GSG-RA50 (per ppm) in a combination of 450ppm GSG-RA50 and RA 97.

Fig. 13 shows a schematic sweetness profile of GSG-RA95 and RA 97.

FIG. 14 shows a graphical representation of the calculated and measured sweetness of GSG-RA95 (per ppm) in a combination of 350ppm GSG-RA95 and RA 97.

FIG. 15 shows a graphical representation of the calculated and measured sweetness of GSG-RA95 (per ppm) in a combination of 400ppm GSG-RA95 and RA 97.

FIG. 16 shows a graphical representation of the calculated and measured sweetness of GSG-RA95 (per ppm) in a combination of 450ppm GSG-RA95 and RA 97.

FIG. 17 is an optimized HPLC profile of GSG-RA 50.

FIG. 18 is an optimized HPLC profile of GSG-RA 80.

FIG. 19 is an optimized HPLC profile of GSG-RA 95.

FIG. 20 is an optimized HPLC profile of GSG-RA 20.

FIG. 21 is an optimized HPLC profile of GSG-RA 40.

FIG. 22 is an optimized HPLC profile of GSG-RA 85.

FIG. 23 is an optimized HPLC profile of GSG-RA 90.

FIG. 24 shows sweetness profiles of GSG-RA50 and RA 97.

FIG. 25 shows a graphical representation of the calculated and measured sweetness of GSG-RA50 (per ppm) in a combination of 200ppm GSG-RA50 and RA 97.

FIG. 26 shows a graphical representation of the calculated and measured sweetness of GSG-RA50 (per ppm) in a combination of 350ppm GSG-RA50 and RA 97.

FIG. 27 shows a graphical representation of the calculated and measured sweetness of GSG-RA50 (per ppm) in a combination of 400ppm GSG-RA50 and RA 97.

FIG. 28 is a graph showing the calculated and measured sweetness of GSG-RA50 (per ppm) in a combination of 450ppm GSG-RA50 and RA 97.

FIG. 29 shows a schematic of sweetness calculated and measured in a composition of 500ppm GSG-RA50 and RA 97.

FIG. 30 shows a schematic sweetness profile of GSG-RA60 and RA 97.

FIG. 31 shows a graphical representation of the calculated and measured sweetness of GSG-RA60 (per ppm) in a combination of 350ppm GSG-RA60 and RA 97.

FIG. 32 shows sweetness profiles of GSG-RA70 and RA 97.

FIG. 33 shows a graphical representation of the calculated and measured sweetness of GSG-RA70 (per ppm) in a combination of 350ppm GSG-RA70 and RA 97.

FIG. 34 shows a schematic sweetness profile of GSG-RA80 and RA 97.

FIG. 35 shows a graphical representation of the calculated and measured sweetness of GSG-RA80 (per ppm) in a combination of 350ppm GSG-RA80 and RA 97.

FIG. 36 shows sweetness profiles of GSG-RA90 and RA 97.

FIG. 37 shows a graphical representation of the calculated and measured sweetness of GSG-RA90 (per ppm) in a combination of 350ppm GSG-RA90 and RA 97.

FIG. 38 shows sweetness profiles of GSG-RA95 and RA 97.

FIG. 39 shows a graphical representation of the calculated and measured sweetness of GSG-RA95 (per ppm) in a combination of 200ppm GSG-RA95 and RA 97.

FIG. 40 shows a graphical representation of the calculated and measured sweetness of GSG-RA95 (per ppm) in a combination of 350ppm GSG-RA95 and RA 97.

FIG. 41 shows a graphical representation of the calculated and measured sweetness of GSG-RA95 (per ppm) in a combination of 400ppm GSG-RA95 and RA 97.

FIG. 42 shows a graphical representation of the calculated and measured sweetness of GSG-RA95 (per ppm) in a combination of 450ppm GSG-RA95 and RA 97.

FIG. 43 is a schematic representation of the calculated and measured sweetness of GSG-RA95 (per ppm) in a composition of 500ppm GSG-RA95 and RA 97.

FIG. 44 shows sweetness profiles of GSG- (RA50+ RC5) and RA 97.

FIG. 45 is a graphical representation of the sweetness level of GSG-RA80 (per ppm) calculated and measured in a combination of 400ppm GSG- (RA50+ RC5) and RA 97.

FIG. 46 shows sweetness profiles of GSG- (RA30+ RC15) and RA 97.

FIG. 47 is a graphical representation of the calculated and measured sweetness per ppm of GSG- (RA50+ RC5) in a combination of 400ppm GSG- (RA50+ RC5) and RA 97.

FIG. 48 shows a schematic sweetness profile of GSG- (RA40+ RB8) and RA 97.

FIG. 49 shows a graphical representation of the calculated and measured sweetness per ppm of GSG- (RA40+ RB8) in a combination of 400ppm GSG- (RA40+ RB8) and RA 97.

FIG. 50 shows a schematic sweetness profile of GSG-RA20 and RA/RB/RD.

FIG. 51 is a graph showing the sweetness of GSG-RA20 (per ppm) calculated and measured in a combination of 400ppm GSG-RA20 and RA/RB/RD.

FIG. 52 shows a schematic sweetness profile of GSG-RA95 and RA75/RB 15.

FIG. 53 is a graphical representation of the calculated and measured sweetness of GSG-RA95 (per ppm) in a combination of 400ppm GSG-RA95 and RA75/RB 15.

FIG. 54 shows sweetness profiles of GSG-RA95 and RA/RD.

FIG. 55 shows a graphical representation of the calculated and measured sweetness of GSG-RA95 (per ppm) in a combination of 400ppm GSG-RA95 and RA/RD.

FIG. 56 shows a schematic sweetness profile of GSG-RA95 and RA80/RB10/RD 6.

FIG. 57 is a graphical representation of the sweetness of GSG-RA95 (per ppm) calculated and measured in a combination of 400ppm GSG-RA95 and RA80/RB10/RD 6.

FIG. 58 shows a schematic sweetness profile of GSG-RA80 and RA75/RB 15.

FIG. 59 shows a graphical representation of the calculated and measured sweetness of GSG-RA80 (per ppm) in a combination of 400ppm GSG-RA80 and RA75/RB 15.

FIG. 60 shows sweetness profiles of GSG-RA80 and RA/RD.

FIG. 61 is a graphical representation of the calculated and measured sweetness of GSG-RA80 (per ppm) in a combination of 400ppm GSG-RA80 and RA/RD.

FIG. 62 shows a schematic sweetness profile of GSG-RA80 and RA80/RB10/RD 6.

FIG. 63 is a graphical representation of the sweetness of GSG-RA80 (per ppm) calculated and measured in a combination of 400ppm GSG-RA80 and RA80/RB10/RD 6.

FIG. 64 shows a schematic sweetness profile of GSG-RA50 and RA75/RB 15.

FIG. 65 is a graphical representation of the calculated and measured sweetness of GSG-RA50 (per ppm) in a combination of 400ppm GSG-RA50 and RA75/RB 15.

FIG. 66 shows a schematic sweetness profile of GSG-RA50 and RA/RD.

FIG. 67 is a graphical representation of the calculated and measured sweetness of GSG-RA50 (per ppm) in a combination of 400ppm GSG-RA50 and RA/RD.

FIG. 68 shows a schematic sweetness profile of GSG-RA50 and RA80/RB10/RD 6.

FIG. 69 is a graphical representation of the sweetness of GSG-RA50 (per ppm) calculated and measured in a combination of 400ppm GSG-RA50 and RA80/RB10/RD 6.

FIG. 70 shows a schematic sweetness profile of GSG-RA40 and RA75/RB 15.

FIG. 71 shows a graphical representation of the calculated and measured sweetness of GSG-RA40 (per ppm) in a combination of 400ppm GSG-RA40 and RA75/RB 15.

FIG. 72 shows sweetness profiles of GSG-RA40 and RA/RD.

FIG. 73 is a graph showing the sweetness of GSG-RA40 (per ppm) calculated and measured in a combination of 400ppm GSG-RA40 and RA/RD.

FIG. 74 shows a schematic sweetness profile of GSG-RA40 and RA80/RB10/RD 6.

FIG. 75 is a graphical representation of the sweetness of GSG-RA40 (per ppm) as calculated and measured in a combination of 400ppm GSG-RA40 and RA80/RB10/RD 6.

FIG. 76 shows a schematic sweetness profile of GSG-RA20 and RA75/RB 15.

FIG. 77 is a graphical representation of the sweetness level of GSG-RA20 (per ppm) calculated and measured in a combination of 400ppm GSG-RA20 and RA75/RB 15.

FIG. 78 shows sweetness profiles of GSG-RA20 and RA/RD.

FIG. 79 shows a graphical representation of the calculated and measured sweetness of GSG-RA20 (per ppm) in a combination of 400ppm GSG-RA20 and RA/RD.

FIG. 80 shows a schematic sweetness profile of GSG-RA20 and RA80/RB10/RD 6.

FIG. 81 is a graphical representation of the sweetness of GSG-RA20 (per ppm) as calculated and measured in a combination of 400ppm GSG-RA20 and RA80/RB10/RD 6.

FIG. 82 shows a schematic of an analytical method for determining stevia glycosides and their amounts in a sample composition.

Fig. 83 and 84 are graphical illustrations showing sweetness threshold spent on sucrose in lemon-carbonated soft drinks.

Detailed Description

Definition of

In the specification and claims, the terms "include" and "comprise" are open-ended terms and should be understood to mean "including, but not limited to. These terms encompass the more limiting terms "consisting essentially of and" consisting of.

It should be noted that, as used herein and in the appended claims, the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise. Furthermore, the terms "a", "an", "one or more" and "at least one" may be used interchangeably herein. It should also be noted that the terms "comprising," "including," "characterized by," and "having" may be used interchangeably.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. All publications and patents mentioned herein are hereby incorporated by reference for all purposes including describing and disclosing the chemicals, instruments, statistical analyses and methods reported in the publications which might be associated with the invention. All references cited in this specification are to be taken as being indicative of the level of skill in the art. Nothing herein is to be construed as an admission that the invention is not entitled to antedate such disclosure by virtue of prior invention.

The term "steviol glycoside" or "SG" as used herein refers to a glycoside of steviol, which is a diterpene compound represented by formula I. Non-limiting examples of steviol glycosides are shown in Table A or B below. The rebaudioside used in the present application does not limit its origin or origin. Steviol glycosides can be extracted from stevia rebaudiana leaves, synthesized enzymatically, synthesized chemically, or produced by fermentation.

As used herein, the term "stevioside composition" or "SG composition" refers to a composition comprising one or more SGs.

As used herein, the term "glycosylated stevioside" or "GSG" refers to SG with an additional glucose residue added relative to the parent SG present in, for example, stevia leaves. "GSG" may also be synthesized enzymatically by any known or unknown SG, synthesized chemically, or produced by fermentation.

As used herein, the term "glycosylated stevioside composition" or "GSG composition" refers to any material comprising one or more GSGs.

The term "SG/GSG composition" as used herein refers to a general composition that may include one or more SGs and/or one or more GSGs.

The phrase "total glycosides" refers to the total amount of GSG and SG in the composition.

An abbreviation of the class "YYxx" refers to a composition wherein YY represents a given compound (e.g., RA) or collection of compounds (e.g., SG), "xx" is generally a weight percent having a value between 1 and 100 and represents the purity of a given compound (e.g., RA) or collection of compounds; the weight percentage of YY in the dry product is equal to or greater than xx. The acronym "YYxx + WWzz" refers to a composition, where each of "YY" and "WW" refers to a given compound (e.g., RA) or set of compounds (e.g., SG), and where "xx" and "zz" refer to weight percentages between 1 and 100 that represent purity levels for the given compound (e.g., RA) or set of compounds, where the weight percentage of YY in the dried product is equal to or greater than xx, and the weight percentage of WW in the dried product is equal to or greater than zz.

If not otherwise specified, the abbreviation "RAx" means a stevia composition having an RA content of ≧ x% and < (x + 10)% with the following exceptions: the abbreviation "RA 100" refers specifically to pure RA; the abbreviation RA99.5 refers to a composition with RA content more than or equal to 99.5 wt% and less than 100 wt%; the abbreviation "RA 99" refers to a composition with RA content of more than 99 wt% and less than 100 wt%; the abbreviation "RA 98" refers to compositions with RA content of more than or equal to 98 wt% and less than 99 wt%; the abbreviation "RA 97" refers to compositions with RA content of more than or equal to 97 wt% and less than 98 wt%; the abbreviation "RA 95" refers to a composition with RA content of more than or equal to 95 wt% and less than 97 wt%; the abbreviation "RA 85" refers to compositions with RA content of more than or equal to 85 wt% and less than 90 wt%; the abbreviation "RA 75" refers to a composition with RA content of more than or equal to 75 wt% and less than 80 wt%; the abbreviation "RA 65" refers to compositions with RA content of more than or equal to 65 wt% and less than 70 wt%; the abbreviation "RA 20" refers to compositions having an RA content of 15 wt.% or more and less than 30 wt.%.

The abbreviation "GSG-RAxx" refers to GSG compositions prepared by an enzymatic glycosylation process using RAxx as the SG starting material. More broadly, an abbreviation of the class "GSG-YYxx" refers to a composition herein, wherein YY represents a compound (e.g., RA, RB, RC or RD), a composition (e.g., RA20), or a mixture of compositions (e.g., RA40+ RB 8). For example, GSG-RA20 refers to the glycosylated product formed with RA 20.

The phrase "sensory profile" is defined as a temporal profile of all the basic tastes of a sweetener. When a sweetener is consumed, the test is felt by a trained human taster and given in a short time from the contact with the taster's tongue ("start") to the cut-off point (typically 180s after start), the onset and decay of sweetness is referred to as the "temporal profile of sweetness". These human tasters are called "sensory panels". In addition to sweetness, sensory panels can also evaluate other "base taste" temporal profiles, bitterness, saltiness, sourness, pungency (also known as acridness), and umami (also known as aroma or meaty). When a sweetener is consumed, a test is given in a short time from the very beginning of the perception of the taste to the end of the perception of the aftertaste at the end of the cut-off, as perceived by a trained human taster, the onset and decay of the bitter taste is called the "time profile of the bitter taste".

The phrase "sucrose equivalent" or "SE" is the amount of non-sugar sweetener that is required to provide a given percentage of sucrose sweetness in the same food, beverage, or solution. For example, typically, a sugar-containing soft drink contains 12g of sucrose, i.e., 12% sucrose, per 100ml of water. This means that, to be commercially acceptable, a sugarless soft drink must have the same sweetness as a 12% sucrose soft drink, i.e. a sugarless soft drink must have a 12% SE. The soft drink ingredient device was set to 12% SE because such a device was configured for use with a sucrose-based syrup.

The phrase "taste profile" is defined as the temporal profile of all the basic tastes of a sweetener. When a sweetener is consumed, the test is felt by a trained human taster and given in a short time from the contact with the taster's tongue ("start") to the cut-off point (typically 180s after start), the onset and decay of sweetness is referred to as the "temporal profile of sweetness". These human tasters are called "sensory panels". In addition to sweetness, sensory panels can also evaluate other "base taste" temporal profiles, bitterness, saltiness, sourness, pungency (also known as acridness), and umami (also known as aroma or meaty). When a sweetener is consumed, a test is given in a short time from the very beginning of the perception of the taste to the end of the perception of the aftertaste at the end of the cut-off, as perceived by a trained human taster, the onset and decay of the bitter taste is called the "time profile of the bitter taste".

The term "flavor" or "flavor profile" as used herein is the overall sensory perception of taste, odor and or texture elements. As used herein, the term "enhancing" encompasses increasing (intensifying), intensifying (intensifying), emphasizing (intensifying), amplifying (amplifying), and amplifying (enriching) the sensory perception of a flavor feature without altering its nature or nature. As used herein, the term "altering" alters the sensory perception of (altering), changing (varying), suppressing (suppressing), decreasing (depressing), enhancing (enforcing), and supplementing (supplementing) a flavor feature when the flavor feature lacks quality or duration.

The term "rebaudioside" as used herein may be abbreviated as "Reb" or "R". For example, the term "rebaudioside a" is synonymous with "Reb a" and "RA". "Ducoside" may be abbreviated as "Dul" or "D", e.g., DA1 or DB.

1. SG/GSG compositions of the present application

In one aspect, the present application relates to a composition comprising (1) one or more SGs, and/or (2) one or more GSGs. In some embodiments, the composition further comprises one or more dextrins, one or more non-SG sweeteners, and/or one or more other additives.

The inventors of the present application found that: the compositions of the present application have improved taste profile and/or solubility over previously reported stevia compositions.

A. SG and SG composition

SG is the glycoside of steviol and is a diterpene compound represented by formula I.

As shown in formula II, SG is composed of steviol molecules glycosylated at the C13 and/or C19 positions.

Table a non-limitingly lists about 80 SG groups classified by molecular weight.

TABLE A SG groups according to molecular weight

Description of the drawings: SG-1 to 16: SG without a specific name; SG-Unk 1-6: SG without detailed structural evidence; glc is glucose; rha is rhamnose; xyl is xylose; ara arabinose.

Table B shows groups of SG classified according to the number of specific sugar groups at positions C-19 and C-13, where "x" in SG-xG denotes the number of glucose groups at positions C-19 and C-13, "x" in SG-xR denotes the number of rhamnose and/or deoxyhexose groups at positions C-19 and C-13, "x" in SG-xX denotes the number of xylose and/or arabinose groups at positions C-19 and C-13, "x" in SG-xFru denotes the number of fructose groups at positions C-19 and C-13, and "x" in SG-xGal denotes the number of galactose groups at positions C-19 and C-13. In addition, the number between-1 and-8 followed by the last letter corresponding to a sugar (e.g., G, R, X) indicates the number of glucose molecules added to this last sugar during the enzymatic treatment. Thus, for example, "SG-4G-2" means SG having 4 glucose molecules to which 2 glucose molecules have been added during the enzymatic treatment; "SG-3G 1R-4" means SG having 3 glucose molecules and 1 rhamnose/deoxyhexose molecule to which 4 glucose molecules are added during the enzymatic treatment; "SG-4G 1X-3" means SG having 4 glucose molecules and 1 xylose/arabinose molecule, 3 glucose molecules being added to the xylose/arabinose molecule during the enzymatic treatment.

TABLE B

Description of the drawings: SG-1 to 16: SG without a specific name; SG-Unk 1-6: SG without detailed structural evidence; glc is glucose; rha is rhamnose; xyl is xylose; ara is arabinose; fru is fructose; gal is galactose.

In some embodiments, the compositions of the present application comprise one or more rebaudioside selected from table a and/or table B.

In one embodiment, the SG composition comprises one or more SGs, each in an amount between 0.01 and 2 wt%, wherein the one or more SGs are selected from the group consisting of: isosteviol bioside, Reb-E, Reb-F1, Reb-G, Reb-H, Reb-H1, Reb-I, Reb-I2, Reb-J, Reb-KA, Reb-K2, Reb-M, Reb-N, Reb-O, Reb-O2, Reb-Q, Reb-R, Reb-R1, Reb-S, Reb-T, Reb-U2, Reb-V, Reb-V2, Reb-W, Reb-W2/3, Reb-Y, Rel SG #1, Rel SG #2, Rel SG #3, Rel SG #4, Rel SG #5, and combinations thereof.

In another embodiment, the GSG composition comprises one or more GSGs derived from one or more SG selected from the group consisting of Reb-D, Reb-I, Reb-L, Reb-Q and Reb-I2, wherein the one or more GSGs are selected from the group consisting of: GSG-5G-1, GSG-5G-2, GSG-5G-3, GSG-5G-4 and GSG-5G-5. These GSGs were from the SG-5G group.

In other embodiments, the compositions include a plurality of SGs in the form of stevia leaf extracts, including, but not limited to, RA20, RA40, RA50, RA60, RA80, RA 90, RA95, RA97, RA98, RA99, RA99.5, RB8, RB10, RB15, RC15, RD6, and combinations thereof.

Stevia extracts include various SG at various concentrations. For example, the results of an analysis of the RA50 extract according to the method described in example 63 below show the following SG distributions and concentrations shown in table C. Table C shows the analysis of the combined extracts including RA40+ RB 8.

Distribution and concentration of SG in RA50

Distribution and concentration of SG in Table D.RA40/RB8

In one embodiment, the SG-a composition comprises 25 to 35 wt% Reb-a, 0.4 to 4 wt% Reb-B, 5 to 15 wt% Reb-C, 1 to 10 wt% Reb-D, 2 to 5 wt% Reb-F, 1 to 5 wt% Reb-K, and 20 to 40 wt% stevioside. In certain embodiments, the SG composition further comprises at least 20, at least 21, at least 22, at least 23, or at least 24 selected from the group consisting of 1-5 wt% rubusoside, 1-3 wt% dulcoside a, 0.01-3 wt% steviolbioside, 0.2-1.5 wt% dulcoside B, 00.01-2 wt% Reb-O, 0.01-2 wt% Reb-S, 0.01-1.2 wt% Reb-T, 0.01-0.8 wt% Reb-R, 0.01-0.7 wt% Reb-J, 0.01-0.7 wt% Reb-W, 0.01-0.7 wt% Reb-V, 0.01-0.6 wt% Reb-V2, 0.01-0.5 wt% Reb-G, 0.01-0.5 wt% Reb-H, 0.01-0.5 wt% Reb-V, 0.01-0.5 wt% Reb-3 wt% Reb-0.3 wt% Reb-3, 0.3 wt% Reb-3 wt% Reb, 0.01-0.5 wt% Rel SG #4, 0.01-0.5 wt% Rel SG #5, 0.01-0.4 wt% Reb-M, 0.01-0.4 wt% Reb-N, 0.01-0.4 wt% Reb-E, 0.01-0.4 wt% Reb-F1, 0.01-0.4 wt% Reb-Y and combinations thereof.

B. GSG and GSG compositions

GSG is SG modified by the addition of other sugar groups at different positions of the SG molecule. Additional glycosyl groups may be added during the enzymatic glycosylation. The abbreviation "GX" can denote the number of added sugar groups on SG, wherein "X" is 1-20, corresponding to the number of sugar groups added by the enzymatic method on the GSG molecule. Thus, glycosylated steviol material with 1 other sugar group is called G1, material with 2 other sugar groups is called G2, and so on. For example, ST G1(ST-G1) has 1 glycosyl group, called "G1", ST-G2 has 2 glycosyl groups, ST-G3 has 3 glycosyl groups, ST-G4 has 4 glycosyl groups, ST-G5 has 5 glycosyl groups, ST-G6 has 6 glycosyl groups, ST-G7 has 7 glycosyl groups, ST-G8 has 8 glycosyl groups, ST-G9 has 9 glycosyl groups. There is no limitation on the number of sugar groups, and even more sugar-based GSG can be produced. Glycosylation of molecules can be determined by HPLC-MS as described herein and exemplified in example 17.

Any SG in tables a-D, e.g., steviol, STB, ST, RA, RB, RC, RD, rebaudioside e (re), rebaudioside f (rf), rebaudioside m (rm), rubusoside, and dulcoside a, can be enzymatically modified to give, e.g., their corresponding glycosylated glycosides as follows: steviol-G1, steviol-G2, steviol-G3, steviol-G4, steviol-G5, steviol-G6, steviol-G7, steviol-G8, steviol-G9, STB-G1, STB-G2, STB-G3, STB-G4, STB-G5, STB-G6, STB-G7, STB-G8, STB-G9, RB-G1, RB-G2, RC-G2, RD-G2, RD-G5, RD-G6, RD-G7, RD-G8, RD-G9, RE-G1, RE-G2, RE-G3, RE-G4, RE-G5, RE-G6, RE-G7, RE-G8, RE-G9, RF-G1, RF-G2, RF-G3, RF-G4, RM-G4, sweet tea glycoside, Dulcoside A-G1, dulcoside A-G2, dulcoside A-G3, dulcoside A-G4, dulcoside A-G5, dulcoside A-G6, dulcoside A-G7, dulcoside A-G8 and dulcoside A-G9.

For example, G1 and G2 for steviol, STB, ST, RA, RB, RC, RD, RE, RF, RM, rubusoside, and dulcoside A are shown below.

Broader non-limiting examples of GSGs are shown in tables E, F and G.

Table E shows the GSG groups corresponding to the parent SG with the glucose ("G"; i.e., the second G after the hyphen) portion added thereto.

TABLE E

Table F shows the GSG groups corresponding to the parent SG with glucose ("G"; i.e., the second G after the hyphen) and one rhamnose or deoxyhexose moiety ("R") added thereto.

TABLE F

Table G shows the GSG groups corresponding to the parent SG with glucose ("G"; i.e., the second G after the hyphen) and a xylose or deoxyhexose moiety ("X") added thereto.

Watch G

Non-limiting examples of typical GSGs include stevia leaf extracts including, but not limited to, GSG-RA20, GSG-RA30, GSG-RA40, GSG-RA50, GSG-RA60, GSG-RA70, GSG-RA80, GSG-RA90, GSG-RA95, GSG-RA97, GSG- (RA50+ RB8), GSG- (RA30+ RC15), and GSG- (RA40+ RB 8).

In some embodiments, the compositions of the present application comprise one or more SGs having a molecular weight greater than or equal to 966 daltons and/or one or more GSGs made from one or more SGs having a molecular weight greater than or equal to 966 daltons.

In some embodiments, the compositions of the present application comprise one or more SGs having a molecular weight greater than or equal to 1259 daltons and/or one or more GSGs made from one or more SGs having a molecular weight greater than or equal to 1259 daltons.

In certain embodiments, each of said one or more GSGs in said composition comprises GSG from SG in an amount of 0-99%, 0-30%, 0-25%, 0-20%, 0-15%, 0-10%, 0-8%, 0-5%, 0-2%, 0-1%, 0-0.5%, 0.1-30%, 0.1-25%, 0.1-20%, 0.1-15%, 0.1-10%, 0.1-8%, 0.1-5%, 0.1-2%, 0.1-1%, 0.1-0.5%, 0.5-30%, 0.5-25%, 0.5-20%, 0.5-15%, 0.5-10%, 0.5-8%, 0.5-5%, 0.5-2 wt%, 0.5-1 wt%, 1-30 wt%, 1-25 wt%, 1-20 wt%, 1-15 wt%, 1-10 wt%, 1-8 wt%, 1-5 wt%, 1-2 wt%, 1.5-30 wt%, 1.5-25 wt%, 1.5-20 wt%, 1.5-15 wt%, 1.5-10 wt%, 1.5-8 wt%, 1.5-5 wt%, 5-30 wt%, 5-25 wt%, 5-20 wt%, 5-15 wt%, 5-10 wt%, 5-8 wt%, 10-30 wt%, 10-25 wt%, 10-20 wt%, 10-15 wt%, 15-30 wt%, 15-25 wt%, 15-20 wt%, 20-30 wt%, 20-25 wt%, or 25-30 wt%, and combinations thereof. In other embodiments, the composition is free of GSG from SG or substantially free of it.

In one embodiment, the GSG composition comprises one or more GSGs from one or more SGs selected from the group consisting of: Reb-B, iso-Reb-B, Reb-G, Reb-KA, SG-13, stevioside, iso-stevioside, and stevioside B (SG-15), wherein the one or more GSGs are selected from the group consisting of: GSG-3G-2, GSG-3G-3, GSG-3G-4, GSG-3G-7, GSG-3G-8. These GSGs were from the SG-3G group.

In another embodiment, the GSG composition comprises one or more GSGs from one or more SGs selected from the group consisting of: Reb-A, Reb-A2(SG-7), Reb-A3(SG-8), iso-Reb-A, Reb-E, and Reb-H1, wherein the one or more GSGs are selected from: GSG-4G-1, GSG-4G-2, GSG-4G-3, and GSG-4G-4. These GSGs were from the SG-4G group.

In another embodiment, the GSG composition comprises one or more GSGs from one or more SGs selected from the group consisting of: Reb-D, Reb-I2(SG-6), Reb-I3, Reb-L, Reb-Q (SG-5), Reb-Q2, Reb-Q3, Reb-T1, related SG #4, and SG-Unk6, wherein the one or more GSGs are selected from the group consisting of: GSG-5G-1, GSG-5G-2, GSG-5G-3, GSG-5G-4, and GSG-5G-5. These GSGs were from the SG-5G group.

In another embodiment, the GSG composition comprises GSG from Reb-M, wherein said GSG is GSG-6G-3. Thus, GSG-6G-3 is from the SG-6G group.

In another embodiment, the GSG composition comprises one or more GSGs from one or more SGs selected from the group consisting of: Reb-C, Reb-C2/Reb-S, stevioside E2, stevioside E (SG-9), Reb-H, Reb-L1, SG-2 and SG-10, wherein GSG is GSG-3G1R-3a or GSG-3G1R-3 b. These GSGs were from group SG-3G 1R.

In another embodiment, the GSG composition comprises one or more GSGs from one or more SGs selected from the group consisting of: Reb-J, Reb-K2, SG-12, SG-Unk4, and SG-Unk5, wherein the one or more GSGs are selected from the group consisting of: GSG-4G1R-2, GSG-4G1R-3, GSG-4G1R-4, and GSG-4G 1R-6. These GSGs were from the SG-4G1R group.

In another embodiment, a GSG composition comprises GSG from Reb-N, wherein said GSG is GSG-5G1R-4, thus GSG-5G1R-4 is from said SG-5G1R group.

In another embodiment, the GSG composition comprises one or more GSGs derived from Reb-O or Reb-O2, wherein the one or more GSGs are selected from the group consisting of: GSG-6G1R-1a, GSG-6G1R-1b and GSG-6G 1R-2. These GSGs originated from group SG-6G 1R.

In another embodiment, a GSG composition comprises more than one GSG from the group consisting of Reb-F, Reb-F2(SG-14), Reb-F3(SG-11), SG-Unk2, and SG-Unk3, wherein said more than one GSG is selected from the group consisting of GSG-3G1X-4 and GSG-3G 1X-5. These GSGs are derived from the SG-3G1X group.

In another embodiment, the GSG composition comprises one or more GSGs from one or more SGs selected from the group consisting of: Reb-U, Reb-U2, Reb-T, Reb-W, Reb-W2, and Reb-W3, wherein the one or more GSGs are selected from the group consisting of: GSG-4G1X-1, GSG-4G1X-2, GSG-4G1X-3, and GSG-4G 1X-4. These GSGs are derived from the SG-4G1X group.

In another embodiment, a GSG composition comprises GSG from Reb-V, wherein said GSG is GSG-5G1X-4, therefore, GSG-5G1R-4 is from said SG-5G1X group.

In some embodiments, the compositions of the present application include GSG compositions produced from SG compositions comprising RA, RB, and/or RC. In one embodiment, the compositions of the present application include GSG compositions produced from SG compositions comprising about 20 wt% to about 97 wt% RA, about 0 wt% to about 10 wt% RB, and/or about 5 wt% to about 20 wt% RC.

In another embodiment, the compositions herein include a GSG composition produced from a SG composition comprising about 30 wt% to about 60 wt% RA, about 0.5 wt% to about 8 wt% RB, and/or about 5 wt% to about 18 wt% RC.

Any SG and/or GSG, including any one of tables a-E, may be present, individually or collectively, in the compositions herein in an amount of from about 0.1 wt% to about 99.5 wt%, including intervals defined by any combination of integers from 1 to 99.

In a given embodiment, SG and/or GSG are present in the compositions of the present application in an amount of about 1 wt%, about 2 wt%, about 3 wt%, about 4 wt%, about 5 wt%, about 6 wt%, about 7 wt%, about 8 wt%, about 9 wt%, about 10 wt%, about 11 wt%, about 12 wt%, about 13 wt%, about 14 wt%, about 15 wt%, about 16 wt%, about 17 wt%, about 18 wt%, about 19 wt%, 20 wt%, about 21 wt%, about 22 wt%, about 23 wt%, about 24 wt%, about 25 wt%, about 26 wt%, about 27 wt%, about 28 wt%, about 29 wt%, about 30 wt%, about 31 wt%, about 32 wt%, about 33 wt%, about 34 wt%, about 35 wt%, about 36 wt%, about 37 wt%, about 38 wt%, about 39 wt%, about 40 wt%, about 41 wt%, about 42 wt%, about 43 wt%, about 44 wt%, about 45 wt%, about 46 wt%, about 47 wt%, about 48 wt%, about 49 wt%, about 50 wt%, about 51 wt%, about 52 wt%, about 53 wt%, about 54 wt%, about 55 wt%, about 56 wt%, about 57 wt%, about 58 wt%, about 59 wt%, about 60 wt%, about 61 wt%, about 62 wt%, about 63 wt%, about 64 wt%, about 65 wt%, about 66 wt%, about 67 wt%, about 68 wt%, about 69 wt%, about 70 wt%, about 71 wt%, about 72 wt%, about 73 wt%, about 74 wt%, about 75 wt%, about 76 wt%, about 77 wt%, about 78 wt%, about 79 wt%, about 80 wt%, about 81 wt%, about 82 wt%, about 83 wt%, about 84 wt%, about 85 wt%, about 86 wt%, about 87 wt%, about 88 wt%, about 89 wt%, about 90 wt%, about 91 wt%, about 92 wt%, about 93 wt%, about 94 wt%, about 95 wt%, about 96 wt%, about 97 wt%, about 98 wt%, about 99 wt%, about 100 wt%, or any range between any pair of integers in this paragraph.

In some embodiments, the total content of SG and/or GSG in the sweet or flavor composition is less than about 99.5 wt%, less than about 99 wt%, less than about 98 wt%, less than about 95 wt%, less than about 90 wt%, less than about 85 wt%, less than about 80 wt%, less than about 75 wt%, less than about 70 wt%, less than about 65 wt%, less than about 60 wt%, less than about 55 wt%, less than about 50 wt%, less than about 45 wt%, less than about 40 wt%, less than about 35 wt%, less than about 30 wt%, less than about 25 wt%, less than about 20 wt%, less than about 15 wt%, less than about 10 wt%, less than about 5 wt%, less than about 2 wt%, less than about 1 wt%, less than about 0.5 wt%, less than about 0.2 wt%, less than about 0.1 wt%, less than about 0.05 wt%, or less than about 0.02 wt%.

In some embodiments, SG and/or GSG may be present individually or collectively in the compositions herein in an amount of about 1 wt% to about 5 wt%, about 1 wt% to about 10 wt%, about 1 wt% to about 15 wt%, about 1 wt% to about 20 wt%, about 1 wt% to about 25 wt%, about 1 wt% to about 30 wt%, about 1 wt% to about 35 wt%, about 1 wt% to about 40 wt%, about 1 wt% to about 45 wt%, about 1 wt% to about 50 wt%, about 1 wt% to about 55 wt%, about 1 wt% to about 60 wt%, about 1 wt% to about 65 wt%, about 1 wt% to about 70 wt%, about 1 wt% to about 75 wt%, about 1 wt% to about 80 wt%, about 1 wt% to about 85 wt%, about 1 wt% to about 90 wt%, about 1 wt% to about 95 wt%, about 1 wt% to about 97 wt%, about 1 wt% to about 99 wt%, about 1 wt% to about 5 wt%, or any range covered by any integer in this paragraph.

In some embodiments, SG and/or GSG may be present individually or collectively in the compositions of the present application, the amount is about 10 wt% to about 15 wt%, about 10 wt% to about 20 wt%, about 10 wt% to about 25 wt%, about 10 wt% to about 30 wt%, about 10 wt% to about 35 wt%, about 10 wt% to about 40 wt%, about 10 wt% to about 45 wt%, about 10 wt% to about 50 wt%, about 10 wt% to about 55 wt%, about 10 wt% to about 60 wt%, about 10 wt% to about 65 wt%, about 10 wt% to about 70 wt%, about 10 wt% to about 75 wt%, about 10 wt% to about 80 wt%, about 10 wt% to about 85 wt%, about 10 wt% to about 90 wt%, about 10 wt% to about 95 wt%, about 10 wt% to about 97 wt%, about 10 wt% to about 99 wt%, about 10 wt% to about 99.5 wt%, or any range covering any integer in this paragraph.

In some embodiments, SG and/or GSG may be present individually or collectively in the compositions herein in an amount of about 20 wt% to about 25 wt%, about 20 wt% to about 30 wt%, about 20 wt% to about 35 wt%, about 20 wt% to about 40 wt%, about 20 wt% to about 45 wt%, about 20 wt% to about 50 wt%, about 20 wt% to about 55 wt%, about 20 wt% to about 60 wt%, about 20 wt% to about 65 wt%, about 20 wt% to about 70 wt%, about 20 wt% to about 75 wt%, about 20 wt% to about 80 wt%, about 20 wt% to about 85 wt%, about 20 wt% to about 90 wt%, about 20 wt% to about 95 wt%, about 20 wt% to about 97 wt%, about 20 wt% to about 99 wt%, about 20 wt% to about 99.5 wt%, or any range covered by any integer in this paragraph.

In some embodiments, SG and/or GSG may be present individually or collectively in the compositions herein in an amount of about 30 wt% to about 35 wt%, 30 wt% to about 40 wt%, about 30 wt% to about 45 wt%, about 30 wt% to about 50 wt%, about 30 wt% to about 55 wt%, about 30 wt% to about 60 wt%, about 30 wt% to about 65 wt%, about 30 wt% to about 70 wt%, 30 wt% to about 75 wt%, about 30 wt% to about 80 wt%, about 30 wt% to about 85 wt%, about 30 wt% to about 90 wt%, about 30 wt% to about 95 wt%, about 30 wt% to about 97 wt%, about 30 wt% to about 99 wt%, about 30 wt% to about 99.5 wt%, or any range covered by any integer in this paragraph.

In some embodiments, SG and/or GSG may be present individually or collectively in the compositions herein in an amount of about 40 wt% to about 45 wt%, about 40 wt% to about 50 wt%, about 40 wt% to about 55 wt%, about 40 wt% to about 60 wt%, about 40 wt% to about 65 wt%, about 40 wt% to about 70 wt%, about 40 wt% to about 75 wt%, about 40 wt% to about 80 wt%, about 40 wt% to about 85 wt%, about 40 wt% to about 90 wt%, about 40 wt% to about 95 wt%, about 40 wt% to about 97 wt%, about 40 wt% to about 99 wt%, about 40 wt% to about 99.5 wt%, or any range covered by any integer in this paragraph.

In some embodiments, SG and/or GSG may be present individually or collectively in the compositions of the present application in an amount of about 45 wt% to about 50 wt%, about 45 wt% to about 55 wt%, about 45 wt% to about 60 wt%, about 45 wt% to about 65 wt%, about 45 wt% to about 70 wt%, about 45 wt% to about 75 wt%, about 45 wt% to about 80 wt%, about 45 wt% to about 85 wt%, about 45 wt% to about 90 wt%, about 45 wt% to about 95 wt%, about 45 wt% to about 97 wt%, about 45 wt% to about 99 wt%, about 45 wt% to about 99.5 wt%, or any range covered by any integer in this paragraph.

In some embodiments, SG and/or GSG may be present individually or collectively in the compositions of the present application in an amount of about 50 wt% to about 55 wt%, about 50 wt% to about 60 wt%, about 50 wt% to about 65 wt%, about 50 wt% to about 70 wt%, about 50 wt% to about 75 wt%, about 50 wt% to about 80 wt%, about 50 wt% to about 85 wt%, about 50 wt% to about 90 wt%, about 50 wt% to about 95 wt%, about 50 wt% to about 97 wt%, about 50 wt% to about 99 wt%, about 50 wt% to about 99.5 wt%, or any range covered by any integer in this paragraph.

In some embodiments, SG and/or GSG may be present individually or collectively in the compositions of the present application in an amount from about 55 wt% to about 60 wt%, 55 wt% to about 65 wt%, 55 wt% to about 70 wt%, 55 wt% to about 75 wt%, 55 wt% to about 80 wt%, 55 wt% to about 85 wt%, 55 wt% to about 90 wt%, 55 wt% to about 95 wt%, 55 wt% to about 97 wt%, 55 wt% to about 99 wt%, about 55 wt% to about 99.5 wt%, or any range covered by any integer in this paragraph.

In some embodiments, SG and/or GSG may be present individually or collectively in the compositions of the present application in an amount from about 60 wt% to about 65 wt%, from 60 wt% to about 70 wt%, from 60 wt% to about 75 wt%, from 60 wt% to about 80 wt%, from 60 wt% to about 85 wt%, from 60 wt% to about 90 wt%, from 60 wt% to about 95 wt%, from 60 wt% to about 97 wt%, from 60 wt% to about 99 wt%, from about 60 wt% to about 99.5 wt%, or any range covered by any integer in this paragraph.

In some embodiments, SG and/or GSG may be present individually or collectively in the compositions of the present application in an amount from about 65 wt% to about 70 wt%, from 65 wt% to about 75 wt%, from 65 wt% to about 80 wt%, from 65 wt% to about 85 wt%, from 65 wt% to about 90 wt%, from 65 wt% to about 95 wt%, from 65 wt% to about 97 wt%, from 65 wt% to about 99 wt%, from about 65 wt% to about 99.5 wt%, or any range covered by any integer in this paragraph.

In some embodiments, SG and/or GSG, individually or collectively, may be present in the compositions of the present application in an amount from about 70 wt% to about 75 wt%, from 70 wt% to about 80 wt%, from 70 wt% to about 85 wt%, from 70 wt% to about 90 wt%, from 70 wt% to about 95 wt%, from 70 wt% to about 97 wt%, from 70 wt% to about 99 wt%, from about 70 wt% to about 99.5 wt%, or any range covered by any integer in this paragraph.

In some embodiments, SG and/or GSG, individually or collectively, may be present in the compositions of the present application in an amount of from about 75 wt% to about 80 wt%, from 75 wt% to about 85 wt%, from 75 wt% to about 90 wt%, from 75 wt% to about 95 wt%, from 75 wt% to about 97 wt%, from 75 wt% to about 99 wt%, from about 75 wt% to about 99.5 wt%, or any range covered by any integer in this paragraph.

In some embodiments, SG and/or GSG, individually or collectively, may be present in the compositions of the present application in an amount from about 80 wt% to about 85 wt%, 80 wt% to about 90 wt%, 80 wt% to about 95 wt%, 80 wt% to about 97 wt%, 80 wt% to about 99 wt%, about 80 wt% to about 99.5 wt%, or any range covered by any integer in this paragraph.

In some embodiments, SG and/or GSG, either alone or collectively, may be present in the compositions of the present application in an amount from about 85 wt% to about 90 wt%, from 85 wt% to about 95 wt%, from 85 wt% to about 97 wt%, from 85 wt% to about 99 wt%, from about 85 wt% to about 99.5 wt%, or any range covered by any integer in this paragraph.

In some embodiments, SG and/or GSG may be present individually or collectively in the compositions herein in an amount of from about 90 wt% to about 95 wt%, from 90 wt% to about 97 wt%, from 90 wt% to about 99 wt%, from about 90 wt% to about 99.5 wt%, or any range covered by any integer in this paragraph.

In some embodiments, SG and/or GSG, either alone or collectively, may be present in the compositions of the present application in an amount of from about 95 wt% to about 97 wt%, and from 95 wt% to about 99 wt%, to about 95 wt% to about 99.5 wt%, or any range covered by any integer in this paragraph. In some embodiments, the total glycoside is present in the compositions of the present application in an amount of 1 to 99.5 wt%, 5 to 99.5 wt%, 10 to 99.5 wt%, 15 to 99.5 wt%, 20 to 99.5 wt%, 25 to 99.5 wt%, 30 to 99.5 wt%, 35 to 99.5 wt%, 40 to 99.5 wt%, 45 to 99.5 wt%, 50 to 99.5 wt%, 55 to 99.5 wt%, 60 to 99.5 wt%, 65 to 99.5 wt%, 70 to 99.5 wt%, 75 to 99.5 wt%, 80 to 99.5 wt%, 85 to 99.5 wt%, 90 to 99.5 wt%, 95 to 99.5 wt%, 1 to 95 wt%, 5 to 95 wt%, 10 to 95 wt%, 15 to 95 wt%, 20 to 95 wt%, 25 to 95 wt%, 30 to 95 wt%, 35 to 95 wt%, 40 to 95 wt%, 45 to 95 wt%, 50-95 wt%, 55-95 wt%, 60-95 wt%, 65-95 wt%, 70-95 wt%, 75-95 wt%, 80-95 wt%, 85-95 wt%, 90-95 wt%, 1-90 wt%, 5-90 wt%, 10-90 wt%, 15-90 wt%, 20-90 wt%, 25-90 wt%, 30-90 wt%, 35-90 wt%, 40-90 wt%, 45-90 wt%, 50-90 wt%, 55-90 wt%, 60-90 wt%, 65-90 wt%, 70-90 wt%, 75-90 wt%, 80-90 wt%, 85-90 wt%.

While not wishing to be bound by theory, it is believed that: the combination of SG and GSG produced a synergistic effect in sweetness. More specifically, the SG/GSG composition achieves a theoretical sweetness value after glycosylation that is greater than the sum of the corresponding sweetness values of SG alone and GSG alone.

In one embodiment, the a GSG composition comprises 10 to 30 wt% SG, 50 to 70 wt% GSG, and 60 to 90 wt% total glycosides.

In another embodiment, a GSG-a composition comprises:

(d)0.1-2wt％GSG-6G-3；

(g)2-6wt％GSG-5G-1R4；

(h) one or more SG-6G-1R group components selected from the group consisting of 0.2-1.2 wt% GSG-6G1R-1a,0.2-2 wt% GSG-6G1R-1b and 0.3-3 wt% GSG-6G 1R-2;

(k)1-4wt％GSG-5G1X-1，

In certain embodiments, the GSG-a composition further comprises at least 5, 6, 7, or 8 unreacted steviol glycoside moiety selected from: 1-8 wt% Reb-A, 0.1-1.5 wt% Reb-B, 0.05-3 wt% Reb-C, 0.05-1 wt% Reb-D, 0.05-0.3 wt% Reb-F, 0.05-0.25 wt% Reb-K, 0.05-0.5 wt% rubusoside, and 0.05-3 wt% stevioside.

In another embodiment, a GSG-B composition comprises:

(d)0.1-2wt％GSG-6G-3；

(g)2.5-5wt％GSG-5G-1R4；

(h) one or more SG-6G-1R group components selected from the group consisting of 0.1-1 wt% GSG-6G1R-1a,0.2-2 wt% GSG-6G1R-1b, and 0.3-3 wt% GSG-6G 1R-2;

(j) One or more SG-4GX group components selected from the group consisting of 0.5-2 wt% GSG-4G1X-1, 0.5-2 wt% GSG-4G1X-2, 1.5-5 wt% GSG-4G1X-3, and 0.2-1.5 wt% GSG-4G 1X-4; and

(k)1-2.5wt％GSG-5G1X-1，

In certain embodiments, the GSG-B composition further comprises at least 4, 5, 6, or 7 unreacted steviol glycoside moieties selected from: 1.5-12.5 wt% Reb-a, 0.2-1.5 wt% Reb-B, 0.5-4 wt% Reb-C, 0.3-1 wt% Reb-D, 0.1-2.5 wt% Reb-F, 0.05-2.5 wt% rubusoside, and 1.5-6.5 wt% stevioside.

In another embodiment, a GSG-C composition comprises:

(d)0.5-1.5wt％GSG-6G-3；

(g)2.5-5wt％GSG-5G-1R4；

(h) one or more SG-6G-1R group components selected from the group consisting of 0.5-1.5 wt% GSG-6G1R-1 and 0.5-2 wt% GSG-6G 1R-2;

(k)1.5-3wt％GSG-5G1X-1，

In certain embodiments, the GSG-C composition further comprises at least 4, 5, 6, or 7 unreacted steviol glycoside moieties selected from: 0.5-2.5 wt% Reb-A, 0.2-1 wt% Reb-B, 0.2-0.8 wt% Reb-C, 0.2-0.6 wt% Reb-D, 0.05-0.25 wt% Reb-F, 0.05-0.6 wt% rubusoside, and 0.05-2 wt% stevioside.

In another embodiment, a GSG-D composition comprises:

(d)0.3-2.5wt％GSG-6G-3；

(e) one or more SG-3G1R group components selected from the group consisting of 0.5-2 wt% GSG-3G1R-3a and 3-5 wt% GSG-3G1R-3 b;

(g)1.5-7.5wt％GSG-5G-1R4；

(h) one or more SG-6G-1R group components selected from the group consisting of 0.1-2 wt% GSG-6G1R-1a,0.1-2 wt% GSG-6G1R-1b, and 0.1-2 wt% GSG-6G 1R-2;

(j) One or more SG-4G1X group components selected from the group consisting of 0.5-5 wt% GSG-4G1X-1, 0.5-2.5 wt% GSG-4G1X-2, 1.5-6 wt% GSG-4G1X-3, and 0.5-2.5 wt% GSG-4G 1X-4; and

(k)0.5-4.5wt％GSG-5G1X-1，

In certain embodiments, the GSG-D composition further comprises at least 4, 5, 6, or 7 unreacted steviol glycoside moieties selected from: 1-6 wt% Reb-A, 0.2-2 wt% Reb-B, 0.5-3.5 wt% Reb-C, 0.1-1.5 wt% Reb-D, 0.05-2 wt% Reb-F, 0.05-1 wt% rubusoside, and 0.05-3.5 wt% stevioside.

In other embodiments, the GSG-D composition comprises at least 4, 5, 6, or 7 unreacted steviol glycoside moieties selected from: 3-10 wt% Reb-A, 0.05-2 wt% Reb-C, 0.05-2 wt% Reb-D, 0.05-1.5 wt% Reb-G, 0.05-0.5 wt% Reb-O, 0.05-0.5 wt% rubusoside, and 0.05-4 wt% stevioside.

In another embodiment, a GSG-E composition comprises:

(d)0.1-2wt％GSG-6G-3；

(g)2-6wt％GSG-5G-1R4；

(h) one or more SG-6G-1R group components selected from the group consisting of 0.1-1 wt% GSG-6G1R-1a,0.1-1 wt% GSG-6G1R-1b, and 0.2-2 wt% GSG-6G 1R-2;

(k)1-4wt％GSG-5G1X-1，

In certain embodiments, the GSG-E composition further comprises at least 4, 5, 6, or 7 unreacted steviol glycoside moieties selected from: 6-12 wt% Reb-A, 0.1-1.5 wt% Reb-B, 0.5-3.5 wt% Reb-C, 0.1-1.5 wt% Reb-D, 0.8-3 wt% Reb-F, 0.5-2.5 wt% rubusoside, and 2-6 wt% stevioside.

In another embodiment, a GSG-F composition comprises:

(d)0.1-2wt％GSG-6G-3；

(g)2-6wt％GSG-5G-1R4；

(j) one or more SG-4G1X group components selected from the group consisting of 0.2-1.5 wt% GSG-4G1X-1, 0.5-2.5 wt% GSG-4G1X-2, 0.5-2.5 wt% GSG-4G1X-3, and 0.2-2 wt% GSG-4G 1X-4; and

(k)1-3wt％GSG-5G1X-1，

In certain embodiments, the GSG-F composition further comprises at least 4, 5, 6, or 7 unreacted steviol glycoside moieties selected from: 15-25 wt% Reb-A, 0.05-1 wt% Reb-B, 1-3 wt% Reb-C, 0.1-1.5 wt% Reb-D, 0.8-3 wt% Reb-F, 0.3-2 wt% rubusoside, and 6-12 wt% stevioside.

All of the components of the compositions disclosed herein can be purchased or produced by methods well known to those of ordinary skill in the art and then combined (e.g., precipitation/co-precipitation, mixing, stirring, milling, painting and pestal, micro-emulsification, thermal dissolution, sonochemical treatment, etc.) or otherwise processed by the methods defined herein.

Although not limited, the compositions herein can be amorphous, each individually in the form of a polymorph, each individually in the form of a hydrate, or mixtures thereof. In some embodiments, the compositions of the present application are amorphous solids.

In some embodiments, the compositions of the present application are sweetener compositions comprising (1) one or more SG in table a and/or table B; and (2) one or more GSGs, each GSG formed by an in vitro enzymatic method with SG from Table A and/or Table B. In other embodiments, the sweetener compositions comprise (1) a plurality of GSGs formed from stevia leaf extract, in combination with (2) one or more SG selected from steviol, ST, STB, RA, RB, RC, RD, RE, RF, RM, rubusoside, and dulcoside A to form a GSG composition selected from GSG-RA20, GSG-RA30, GSG-RA40, GSG-RA50, GSG-RA60, GSG-RA70, GSG-RA80, GSG-RA90, GSG-RA95, GSG-RA97, GSG- (RA50+ RB8), GSG- (RA30+ RC15), and GSG- (RA40+ RB 8).

In some embodiments, the sweetener composition is in the form of a solution, and the final concentration of GSG in the solution (wt/wt) is 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, or a range defined by any pair of integers above. Likewise, the final concentration of SG in solution (wt/wt) can be 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, or a range defined by any pair of integers above. Thus, the final concentration (wt/wt) of the whole glycoside (i.e., GSG + SG) in the sweetener composition may be 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, 99%, 100%, or a range defined by any pair of integers above.

In some embodiments, the sweetener composition is such that: the content of GSG and/or SG aggregates in the final product (e.g., palatable product) is 100-50000 ppm. In some embodiments, the GSG and/or SG aggregate is present in the final product in an amount from about 100ppm to about 20000ppm, from about 100ppm to about 5000ppm, from about 100ppm to about 2000ppm, from about 100ppm to about 500ppm, from about 100ppm to about 200ppm, from about 500ppm to about 20000ppm, from about 500ppm to about 5000ppm, from about 500ppm to about 2000ppm, from about 2000ppm to about 20000ppm, or from about 2000ppm to about 5000 ppm.

In some embodiments, the sweetener composition is such that: the GSG and/or SG collective content in the final product (e.g., beverage) is 100-2000ppm, preferably from about 200ppm to about 1000ppm, more preferably from about 300ppm to about 500ppm and any value within or any range between these values, particularly 350ppm, 400ppm or 450 ppm.

In some embodiments, the compositions of the present application are flavor compositions comprising (1) a plurality of GSGs in the form of a GSG composition selected from the group consisting of GSG-RA20, GSG-RA30, GSG-RA40, GSG-RA50, GSG-RA60, GSG-RA70, GSG-RA80, GSG-RA90, GSG-RA95, GSG-RA97, GSG- (RA50+ RB8), GSG- (RA30+ RC15), and GSG- (RA40+ RB8), and (2) one or more SGs selected from the group consisting of alcohol, ST, STB, RA, RB, RC, RD, RE, RF, RM, rubusoside, and dulcoside a. .

In some embodiments, the flavoring composition is in the form of a solution, and the GSG is present in the solution in an amount of 0.1ppm, 1ppm, 10ppm, 50ppm, 100ppm, 150ppm, 200ppm, 250ppm, 300ppm, 350ppm, 400ppm, 450ppm, 500ppm, 550ppm, 600ppm, 650ppm, 700ppm, 750ppm, 800ppm, 850ppm, 900ppm, 950ppm, 1000ppm, or any value within or any range between any pair of integers above. Likewise, the final concentration of SG in the flavoring composition solution can be 0.1ppm, 1ppm, 10ppm 50ppm, 100ppm, 150ppm, 200ppm, 250ppm, 300ppm, 350ppm, 400ppm, 450ppm, 500ppm, 550ppm, 600ppm, 650ppm, 700ppm, 750ppm, 800ppm, 850ppm, 900ppm, 950ppm, 1000ppm, such that the concentration of the whole glycoside in the solution is from about 1ppm to about 2000ppm, preferably from about 200ppm to about 1000ppm, more preferably from about 300ppm to about 500ppm, and any value within or between these values.

In some embodiments, the flavor composition is such that: the content of GSG and/or SG in the final product (e.g. palatable drink product) is 0.1-1000 ppm. In some embodiments, the GSG and/or SG set is present in the final product in an amount of from about 1 to about 200ppm, from about 1ppm to about 50ppm, from about 10ppm to about 50ppm, from about 20ppm to about 50ppm, from about 1ppm to about 100ppm, from about 10ppm to about 100ppm, from about 50ppm to about 100ppm, from about 1ppm to about 150ppm, from about 10ppm to about 150ppm, from about 20ppm to about 150ppm, from about 50ppm to about 150ppm, from about 100ppm to about 150ppm, from about 1ppm to about 200ppm, from about 10ppm to about 200ppm, from about 20ppm to about 200ppm, from about 50ppm to about 200ppm, from about 100ppm to about 200ppm, or from about 150ppm to about 200 ppm.

In some embodiments, the solubility of the compositions of the present application in water (g/100g) is 0.1, 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, or 25g per 100g of water dissolved and remains stable in water at room temperature for more than 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 14, 21, or 28 days.

Dextrin

In embodiments including GSG, the composition generally includes one or more dextrins that remain after the glycosylation reaction. Dextrins are hydrolysates of starch, providing a matrix for glycosylation to produce more efficacious SG/GSG compositions with improved solubility and/or taste profiles.

In some embodiments, the dextrin is produced from starch. The starch used may be a natural starch such as potato starch, waxy potato starch, cereal starch, rice starch, pea starch, banana starch, horse chestnut starch, wheat starch, amylose, high amylose starch, starch essence, amylopectin, lactose and combinations thereof. However, modified starches such as pregelatinized starch, thinned starch, oxidized starch, citrate starch, high fructose corn syrup, hydrogenated starch hydrolysate, hydroxyethyl starch, hydroxypropyl distarch phosphate, maltitol, acetate starch, acetylated distarch adipate, starch ether, starch ester, starch phosphate, phosphorylated distarch phosphate and penta starch may also be used. There is in principle no restriction on the choice of starch. The starch may have, for example, a low viscosity, a medium viscosity, or a high viscosity, may be cationic or anionic, and may be cold water soluble or hot water soluble.

Dextrins can be linear or cyclic. The dextrin may be selected from tapioca dextrin, potato dextrin, corn dextrin, yellow dextrin, white dextrin, borax dextrin, maltodextrin and Cyclodextrin (CD) such as alpha, beta and/or gamma cyclodextrin. In certain preferred embodiments, the dextrin is CD or tapioca dextrin. CD is a series of compounds of cyclic oligosaccharides composed of sugar molecules bonded together in a ring. They consist of 5 or more 1- >4 linked alpha-D-glucopyranoside units, such as amylose. CD is also known as cyclic amylose.

The dextrin may be present in the composition in an amount of 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80, 81, 82, 83, 84, 85, 86, 87, 88, 89, 90, 91, 92, 93, 94, 95, 96, 97, 98, or 99 wt%, and all ranges between 1 and 99 wt%, such as from about 1 to about 99 wt%, from about 1 to about 98 wt%, from about 1 to about 97 wt%, from about 1 to about 95 wt%, from about 1 to about 90 wt%, from about 1 to about 80 wt%, from about 1 to about 70 wt%, from about 1 to about 60 wt%, from about 1 to about 50 wt%, about 1 wt% to about 40 wt%, about 1 wt% to about 30 wt%, about 1 wt% to about 20 wt%, about 1 wt% to about 10 wt%, about 1 wt% to about 5 wt%, about 2 wt% to about 99 wt%, about 2 wt% to about 98 wt%, about 2 wt% to about 97 wt%, about 2 wt% to about 95 wt%, about 2 wt% to about 90 wt%, about 2 wt% to about 80 wt%, about 2 wt% to about 70 wt%, about 2 wt% to about 60 wt%, about 2 wt% to about 50 wt%, about 2 wt% to about 40 wt%, about 2 wt% to about 30 wt%, about 2 wt% to about 20 wt%, about 2 wt% to about 10 wt%, about 2 wt% to about 5 wt%, about 3 wt% to about 99 wt%, about 3 wt% to about 98 wt%, about 3 wt% to about 97 wt%, about 3 wt% to about 95 wt%, about 3 wt% to about 90 wt%, about 3 wt% to about 80 wt%, about 3 wt% to about 70 wt%, about 3 wt% to about 60 wt%, about 3 wt% to about 50 wt%, about 3 wt% to about 40 wt%, about 3 wt% to about 30 wt%, about 3 wt% to about 20 wt%, about 3 wt% to about 10 wt%, about 3 wt% to about 5 wt%, about 5 wt% to about 99 wt%, about 5 wt% to about 98 wt%, about 5 wt% to about 97 wt%, about 5 wt% to about 95 wt%, about 5 wt% to about 90 wt%, about 5 wt% to about 80 wt%, about 5 wt% to about 70 wt%, about 5 wt% to about 60 wt%, about 5 wt% to about 50 wt%, about 5 wt% to about 40 wt%, about 5 wt% to about 30 wt%, about 5 wt% to about 20 wt%, about 5 wt% to about 10 wt%, about 10 wt% to about 99 wt%, about 10 wt% to about 98 wt%, about 10 wt% to about 97 wt%, about 10 wt% to about 95 wt%, about 10 wt% to about 80 wt%, about 10 wt% to about 70 wt%, about 10 wt% to about 60 wt%, about 10 wt% to about 50 wt%, about 10 wt% to about 40% w/wt, about 10 wt% to about 30 wt%, and about 10 wt% to about 20 wt%.

In some embodiments, the compositions of the present application may be dissolved in an aqueous solution. The aqueous solution can include water and/or an alcohol, such as one or more of methanol, ethanol, propanol, isopropanol, n-butanol, isobutanol, sec-butanol, tert-butanol, n-pentanol, isopentanol, neopentyl alcohol, or combinations thereof.

The alcohol may be present in the hydroalcoholic solution in an amount less than 60%, less than 50%, less than 40%, less than 30%, less than 20%, less than 10%, less than 5%, less than 2%, or less than 1% by volume.

C. Non-steviol glycoside sweeteners (non-SG sweeteners)

The compositions of the present application may also include one or more non-SG sweeteners. Examples of non-SG sweeteners include, but are not limited to, natural sweeteners, natural high potency sweeteners, synthetic sweeteners, or combinations thereof.

The term "natural sweetener" as used herein refers to sweeteners found in nature, but does not include SG. The phrase "natural high potency sweetener" refers to any sweetener found in nature that has a sweetness potency greater than sucrose, fructose, or glucose, but a lower caloric value. The phrase "synthetic sweetener" refers to any composition that does not exist in nature and that has a sweetness potency greater than sucrose, fructose, or glucose, but a lower caloric value. The terms "natural sweetener", "natural high potency sweetener" and "synthetic sweetener" are used herein to distinguish them from SG.

In certain embodiments, the non-SG sweetener comprises at least one carbohydrate sweetener. Examples of carbohydrate sweeteners are selected from, but are not limited to, sucrose, glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose, arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, gulose, idose, mannose, talose, fructose, psicose, sorbose, tagatose, mannoheptulose, sedoheptulose, octulose, fucose, rhamnose, arabinose, turkey, sialose, and combinations thereof.

Other suitable non-SG sweeteners may be selected from mogroside IV, mogroside V, Lo Han Guo sweeteners, siamenoside, Menatin and its salts (Menatin SS, RR, RS, SR), Curculin (curculin), glycyrrhizic acid (glycyrrhicid) and its salts, thaumatin (thaumatin), monellin (monellin), mabinlin (mabinlin), bolin (brezzezedin), yandulcin (hernandulcin), theophyllin (phyllodulin), glycocalyxin (glycophyrophyllin), phlorizin (phloridzin), tylosin (trilobatin), baiyunoside (baiyunoside), oslaidin (osladin), caramel, poliomycoside A, myriocide I (narioside A), griseoside A, myriocidin (narioside I), peridolin (leucovorin (mangiferin), griseoside A, myriocide I (narioside A), griseolude (narioside A, myriocidin (narioside I), grisein (leucovorin, myriocide I), grisein (leucovoricidin (leucovorin, myriocide I), griseoside A, myriocide I, myriocide (I), or a, myriocide I, benocide I, or a, Sucralose, acesulfame and salts thereof such as acesulfame-K and acesulfame potassium; L-alpha-aspartyl-L-phenylalanine methyl ester (aspartame), N- [ N- [3- (3-hydroxy-4-methoxyphenyl) propyl group ]-alpha-aspartyl]-L-phenylalanine (saccharin), N- [ N- [3- (3-hydroxy-4-methoxyphenyl) propyl]-alpha-aspartyl]-L-phenylalanine 1-methyl ester (ANS9801), alitame (alitame), saccharin and its salts, neohesperidin dihydrochalcone, cyclamate and its salts, neotame, trehalose, raffinose, sodium caseinate, sodium cyclamate, sodium cycl,Cellobiose, tagatose, DOLCIA PRIMA^TMAllulose, inulin, and combinations thereof.

In some embodiments, the compositions of the present application comprise thaumatin. In some embodiments, the thaumatin is present in the composition in an amount from about 0.01 wt% to about 10 wt%, from about 0.01 wt% to about 5 wt%, from about 0.01 wt% to about 2 wt%, from about 0.01 wt% to about 1 wt%, from about 0.01 wt% to about 0.5 wt%, from about 0.01 wt% to about 0.2 wt%, from about 0.01 wt% to about 0.1 wt%, from about 0.01 wt% to about 0.05 wt%, from about 0.01 wt% to about 0.02 wt%, from about 0.02 wt% to about 10 wt%, from about 0.02 wt% to about 5 wt%, from about 0.02 wt% to about 2 wt%, from about 0.02 wt% to about 1 wt%, from about 0.02 wt% to about 0.5 wt%, from about 0.02 wt% to about 0.2 wt%, from about 0.02 wt% to about 0.1 wt%, from about 0.02 wt% to about 0.05 wt%, from about 0.05 wt% to about 0.05 wt%, from about 0.05 wt%, about 0.1 wt% to about 5 wt%, about 0.1 wt% to about 2 wt%, about 0.1 wt% to about 1 wt%, about 0.1 wt% to about 0.5 wt%, about 0.2 wt% to about 10 wt%, about 0.2 wt% to about 5 wt%, about 0.2 wt% to about 2 wt%, about 0.2 wt% to about 1 wt%, about 0.2 wt% to about 0.5 wt%, about 0.5 wt% to about 10 wt%, about 0.5 wt% to about 5 wt%, about 0.5 wt% to about 2 wt%, about 0.5 wt% to about 1 wt%, about 1 wt% to about 10 wt%, about 1 wt% to about 5 wt%, about 1 wt% to about 2 wt%, about 2 wt% to about 10 wt%, about 2 wt% to about 5 wt%, about 5 wt% to about 10 wt%.

In some embodiments, the composition further comprises sugar or caramel 5% (wt/wt) in an amount between about 0.001% to about 25%, about 0.05% to about 15%, about 0.01% to about 10%, or about 0.01% to about 10%.

In some embodiments, the non-SG sweetener is a caloric sweetener or a mixture of caloric sweeteners. Examples of caloric sweeteners include sucrose, fructose, glucose, high fructose corn/starch slurry, beet sugar, cane sugar, and combinations thereof.

In some embodiments, the non-SG sweetener is a rare sugar selected from the group consisting of sorbose, lyxose, ribulose, xylose, xylulose, D-allose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, turkey, and combinations thereof. The rare sugar may be present in the sweetener composition in an amount from about 0.5 wt% to about 3.0 wt%, for example, from about 0.5 wt% to about 2.5 wt%, from about 0.5 wt% to about 2.0 wt%, from about 0.5 wt% to about 1.5 wt%, from about 0.5 wt% to about 1.0 wt%, from about 1.0 wt% to about 3.0 wt%, from about 1.0 wt% to about 2.5 wt%, from about 1.0 wt% to about 2.0 wt%, from about 1.0 wt% to about 1.5 wt%, from about 2.0 wt% to about 3.0 wt%, and from about 2.0 wt% to about 2.5 wt%.

The amount of one or more non-SG sweeteners in the compositions of this application may be any value between about 0.1 wt% and about 50 wt% of the SG composition, and in particular, may be about 0.01 wt%, about 0.02 wt%, about 0.05 wt%, about 0.07 wt%, about 0.1 wt%, about 0.2 wt%, about 0.3 wt%, about 0.4 wt%, about 0.5 wt%, about 0.6 wt%, about 0.7 wt%, about 0.8 wt%, about 0.9 wt%, about 1 wt%, about 2 wt%, about 3 wt%, about 4 wt%, about 5 wt%, about 6 wt%, about 7 wt%, about 8 wt%, about 9 wt%, about 10 wt%, about 11 wt%, about 12 wt%, about 13 wt%, about 14 wt%, about 15 wt%, about 16 wt%, about 17 wt%, about 18 wt%, about 19 wt%, about 20 wt%, about 21 wt%, about 22 wt%, about 23 wt%, about 24 wt%, about 25 wt%, about 26 wt%, about 28 wt%, about 29 wt%, about 30 wt%, about 31 wt%, about 32 wt%, about 33 wt%, about 34 wt%, about 35 wt%, about 36 wt%, about 37 wt%, about 38 wt%, about 39 wt%, about 40 wt%, about 41 wt%, about 42 wt%, about 43 wt%, about 44 wt%, about 45 wt%, about 46 wt%, about 47 wt%, about 48 wt%, about 49 wt%, about 50 wt%, about 51 wt%, about 52 wt%, about 53 wt%, about 54 wt%, about 55 wt%, about 56 wt%, about 57 wt%, about 58 wt%, about 59 wt%, about 60 wt%, about 61 wt%, about 62 wt%, about 63 wt%, about 64 wt%, about 65 wt%, about 66 wt%, about 67 wt%, about 68 wt%, about 69 wt%, about 70 wt%, about 71 wt%, about 72 wt%, about 73 wt%, about 74 wt%, about 75 wt%, about 76 wt%, about 77 wt%, about 78 wt%, about 79 wt%, about 80 wt%, and all ranges between these values include from about 0.01 wt% to about 20 wt%, from about 0.03 wt% to about 20 wt%, from about 0.05 wt% to about 20 wt%, from about 0.07 wt% to about 20 wt%, from about 0.1 wt% to about 20 wt%, from about 0.3 wt% to about 20 wt%, from about 0.5 wt% to about 20 wt%, from about 0.7 wt% to about 20 wt%, from about 1 wt% to about 20 wt%, from about 3 wt% to about 20 wt%, from about 5 wt% to about 20 wt%, from about 7 wt% to about 20 wt%, from about 10 wt% to about 20 wt%, from about 15 wt% to about 20 wt%, from about 0.01 wt% to about 10 wt%, from about 0.03 wt% to about 10 wt%, from about 0.05 wt% to about 10 wt%, from about 0.07 wt% to about 10 wt%, from about 0.1 wt% to about 10 wt%, from about 0.3 wt% to about 10 wt%, from about 0.03 wt% to about 10 wt%, from about 0.05 wt% to about 10 wt%, from about 10 wt%, about 7 wt% to about 10 wt%, about 0.01 wt% to about 5 wt%, about 0.03 wt% to about 5 wt%, about 0.05 wt% to about 5 wt%, about 0.07 wt% to about 5 wt%, about 0.1 wt% to about 5 wt%, about 0.3 wt% to about 5 wt%, about 0.5 wt% to about 5 wt%, about 0.7 wt% to about 5 wt%, about 1 wt% to about 5 wt%, about 3 wt% to about 5 wt%, about 0.01 wt% to about 2.5 wt%, about 0.03 wt% to about 2.5 wt%, about 0.05 wt% to about 2.5 wt%, about 0.07 wt% to about 2.5 wt%, about 0.1 wt% to about 2.5 wt%, about 0.3 wt% to about 2.5 wt%, about 0.5 wt% to about 2.5 wt%, about 0.7 wt% to about 2.5 wt%, about 1 wt% to about 30 wt%, or about 30 wt%.

D. Other additives

In other embodiments, the compositions of the present application further comprise one or more other additives. Other additives include, but are not limited to, salts, flavoring agents, minerals, organic and inorganic acids, polyols, nucleotides, bitter compounds, astringent compounds, proteins or protein hydrolysates, surfactants, gums and waxes, antioxidants, polymers, fatty acids, vitamins, preservatives, and hydrating agents, as described in more detail below.

I. Salt (salt)

The compositions of the present application may include one or more salts. The term "salt" is used herein to denote a salt that retains the desired chemical activity of the compositions of the present application and is safe for human or animal consumption within generally acceptable limits.

The one or more salts may be organic or inorganic salts. Non-limiting examples of salts include sodium carbonate, sodium bicarbonate, sodium chloride, potassium chloride, magnesium chloride, sodium sulfate, magnesium sulfate, and potassium sulfate, or any edible salt such as calcium salts, alkali metal halides, alkali metal carbonates, alkali metal bicarbonates, alkali metal phosphates, alkali metal sulfates, hydrogen phosphates, pyrophosphates, triphosphates, metaphosphates, and hydrogen metabisulfates.

In some embodiments, the one or more salts are salts of metal cations such as calcium, bismuth, barium, magnesium, aluminum, copper, cobalt, nickel, cadmium, sodium, potassium, and the like, or cations formed from ammonia, N-diphenylethylethylenediamine, D-glucamine, ethanolamine, diethanolamine, triethanolamine, N-methylglucamine tetraethylammonium, or ethylenediamine.

In some embodiments, the one or more salts are formed from inorganic acids such as hydrochloric acid, hydrobromic acid, sulfuric acid, nitric acid, phosphoric acid, and the like; or a salt formed from an organic acid such as acetic acid, propionic acid, hexanoic acid, cyclopentanepropionic acid, glycolic acid, pyruvic acid, lactic acid, malonic acid, succinic acid, malic acid, maleic acid, fumaric acid, tartaric acid, citric acid, benzoic acid, 3- (4-hydroxybenzoyl) benzoic acid, cinnamic acid, mandelic acid, methanesulfonic acid, ethanesulfonic acid, 1, 2-ethane-disulfonic acid, 2-hydroxyethanesulfonic acid, benzenesulfonic acid, 4-chlorobenzenesulfonic acid, 2-naphthalenesulfonic acid, 4-toluenesulfinic acid, camphorsulfonic acid, 4-methylbicyclo [2.2.2] -oct-2-ene-1-carboxylic acid, glucoheptonic acid, 3-phenylpropionic acid, trimethylacetic acid, tert-butylacetic acid, lauryl sulfuric acid, gluconic acid, glutamic acid, hydroxynaphthoic acid, salicylic acid, citric acid, mandelic acid, and the like, Stearic acid and muconic acid.

In particular embodiments, non-limiting inorganic acids may be selected from the group consisting of sodium chloride, sodium carbonate, sodium bicarbonate, sodium acetate, sodium sulfide, sodium sulfate, sodium phosphate, potassium chloride, potassium citrate, potassium carbonate, potassium bicarbonate, potassium acetate, europium chloride (EuCl)₃) Gadolinium chloride (GdCl)₃) Terbium chloride (TbCl)₃) Magnesium sulfate, aluminum sulfate, magnesium chloride, mono-, di-, tri-basic sodium or potassium phosphate (e.g., inorganic phosphate), hydrochloride (e.g., inorganic chloride), sodium carbonate, sulfurSodium hydrogen carbonate and sodium bicarbonate. Examples of organic salts may be selected from choline chloride, sodium alginate (sodium alginate), sodium glucoheptonate, sodium gluconate (sodium gluconate), potassium gluconate (potassium gluconate), guanidine hydrochloride, amiloride hydrochloride, monosodium glutamate (MSG), adenosine monophosphate, magnesium gluconate, potassium tartrate (monohydrate) and sodium tartrate (dihydrate).

In certain embodiments, the salt is a metal or alkali metal halide, a metal or alkali metal carbonate or bicarbonate, or a metal or alkali metal phosphate, hydrogen phosphate, pyrophosphate, triphosphate, metaphosphate, or hydrogen metabisulfate. In certain specific embodiments, the salt is an inorganic salt comprising sodium, potassium, calcium, or magnesium. In some embodiments, the salt is a sodium or potassium salt.

Salts of these forms may be added to the sweetener composition in the same amounts as the acid or base salts thereof.

Alternative salts include various hydrochlorides or sulfates such as sodium chloride, potassium chloride, magnesium chloride, sodium sulfate, magnesium sulfate and potassium sulfate, or any edible salt.

In some embodiments, the one or more salts include one or more steviol glycoside salts (SG salts) and/or glycosylated steviol glycoside salts (GSG salts). In some embodiments, the one or more salts include salts of RB and/or STB.

In some embodiments, the one or more salts comprise one or more amino acid salts. In some embodiments, the one or more salts comprise one or more salts of polyamino acids.

In some embodiments, the one or more salts comprise one or more sugar acid salts.

The amount of one or more salts in the compositions of the present application can be any value from about 0.01 wt% to about 30 wt%, and specifically can be about 0.01 wt%, about 0.02 wt%, about 0.03 wt%, about 0.04 wt%, about 0.05 wt%, about 0.06 wt%, about 0.07 wt%, about 0.08 wt%, about 0.09 wt%, 0.1 wt%, about 0.2 wt%, about 0.3 wt%, about 0.4 wt%, about 0.5 wt%, about 0.6 wt%, about 0.7 wt%, about 0.8 wt%, about 0.9 wt%, about 1 wt%, about 2 wt%, about 3 wt%, about 4 wt%, about 5 wt%, about 6 wt%, about 7 wt%, about 8 wt%, about 9 wt%, about 10 wt%, about 11 wt%, about 12 wt%, about 13 wt%, about 14 wt%, about 15 wt%, about 16 wt%, about 17 wt%, about 18 wt%, about 19 wt%, about 20 wt%, about 23 wt%, about 22 wt%, about 26 wt%, about 27 wt%, about 28 wt%, about 29 wt%, about 30 wt%, about 31 wt%, about 32 wt%, about 33 wt%, about 34 wt%, about 35 wt%, about 36 wt%, about 37 wt%, about 38 wt%, about 39 wt%, about 40 wt%, about 41 wt%, about 42 wt%, about 43 wt%, about 44 wt%, about 45 wt%, about 46 wt%, about 47 wt%, about 48 wt%, about 49 wt%, about 50 wt%, and all ranges between these values, including about 0.01 wt% to about 10 wt%, about 0.03 wt% to about 10 wt%, about 0.05 wt% to about 10 wt%, about 0.07 wt% to about 10 wt%, about 0.1 wt% to about 10 wt%, about 0.3 wt% to about 10 wt%, about 0.5 wt% to about 10 wt%, about 0.7 wt% to about 10 wt%, about 1 wt% to about 10 wt%, about 3 wt% to about 10 wt%, about 5 wt% to about 10 wt%, about 0.01 wt%, about 3 wt% to about 10 wt%, about 0.03 wt% to about 3 wt%, about 0.05 wt% to about 3 wt%, about 0.07 wt% to about 3 wt%, about 0.1 wt% to about 3 wt%, about 0.3 wt% to about 3 wt%, about 0.5 wt% to about 3 wt%, about 0.7 wt% to about 3 wt%, about 1 wt% to about 3 wt%, about 0.01 wt% to about 1 wt%, about 0.03 wt% to about 1 wt%, about 0.05 wt% to about 1 wt%, about 0.07 wt% to about 1 wt%, about 0.1 wt% to about 1 wt%, about 0.3 wt% to about 1 wt%, about 0.5 wt% to about 1 wt%, about 0.7 wt% to about 1 wt%, about 0.01 wt% to about 0.3 wt%, about 0.03 wt% to about 0.3 wt%, about 0.05 wt% to about 0.0.0 wt%, about 0.05 wt% to about 1 wt%, about 0.0.01 wt% to about 0.0.1 wt%, about 0.0.0.0.03 wt%, about 0.0.1 wt%, about 0.0.05 wt% to about 0.0.0.0 wt%, about 0.1 wt%, about 0.0.0.1 wt%, about 0.05 wt%, about 0.0.0.0.0 wt%, about 0.0.0.1 wt%, about 0.01 wt% to about 0.05 wt%, about 0.01 wt% to about 0.07 wt%, about 5 wt% to about 30 wt%, about 10 wt% to about 30 wt%, or about 20 wt% to about 30 wt%.

Whatever salt is used in the compositions herein, the amount of salt in the composition is calculated based on sodium chloride. More specifically, the salt content (based on the weight of NaCl) can be determined by measuring the total ash content of the sample by the general method for measuring the total ash content as taught by FAO JECFA MONOGRAPHS (Vol. 2007, 4). The weight of sodium oxide was multiplied by 1.89 to determine the weight of sodium chloride. For example, if the total ash content of 100g of the composition of the present application is 1g, the salt content of the composition of the present application is 1.89 wt%.

II. Flavoring agent

As used herein, "flavoring agent" or "flavoring agent" refers to a compound or ingestable salt or solvate thereof that imparts a flavor or taste to an animal or human. The flavoring agent may be natural, semi-synthetic or synthetic. Flavoring agents and flavor ingredient additives suitable for use in the compositions of the present application include, but are not limited to, vanillin, vanilla extract, mango extract, cinnamomum zeylanicum, citrus, coconut, ginger, melaleuca, almond, bay, thyme, cedar leaf, nutmeg, allspice, sage, mace, menthol (including menthol without mint), essential oils such as oils made from plants or fruits such as peppermint, spearmint, other mint, clove, cinnamon, wintergreen, or almond oils; plant extracts, fruit extracts or fruit essences, grape skin extracts, grape seed extracts, apples, bananas, watermelons, pears, peaches, grapes, strawberries, raspberries, cherries, plums, pineapples, apricots, flavoring agents including citrus flavors, such as extracts, essences or oils of lemon, lime, orange, tangerine, grapefruit, lime, kumquat and combinations thereof.

Non-limiting examples of proprietary flavoring agents include Dohler^TMNatural flavor sweetness enhancer K14323 (Dohler)^TM,Darmstadt,Germany)、Symrise^TMNatural flavor masks 161453 and 164126 for sweeteners (Symrise)^TM,Holzminden,Germany)、Natural Advantage^TM

Bitter taste blockers

1,2,9 and 10(Natural Advantage)^TMFreehold, New Jersey, U.S.A.) and Surramask^TM(Creative Research Management,Stockton,California,U.S.A.)。

In some embodiments, the amount of flavoring agent in the compositions of the present application should be effective to provide a final level of about 0.1ppm to about 5000 ppm.

III, minerals

Minerals include inorganic chemical elements required by living organisms. Minerals include a wide range of compositions (e.g., simple substances, simple salts, and complex silicates), and their crystal structures also vary widely. They may be naturally occurring in food and beverages, may be added as supplements, or may be consumed or dispensed separately through food or beverages.

Minerals can be classified as either large quantities of minerals in greater demand or trace minerals in lesser demand. The large amount of minerals generally requires greater than or equal to about 100mg per day, while the trace minerals generally require less than about 100mg per day.

In some embodiments of the present application, the mineral is selected from a plurality of minerals, trace minerals, or combinations thereof. Non-limiting examples of numerous 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 suggested to be classified within trace minerals, it is required in greater amounts than other trace minerals and is often classified in the category of large amounts of minerals.

In some embodiments, the minerals are trace minerals believed to be essential for human nutrition, non-limiting examples of which include bismuth, boron, lithium, nickel, rubidium, silicon, strontium, tellurium, tin, titanium, tungsten, and vanadium.

The minerals used herein can be in any form known to those of ordinary skill in the art. In some embodiments, the mineral is in its ionic form, having a positive or negative charge. For example, sulfur and phosphorus are commonly found in nature in the form of sulfates, sulfides, and phosphates. In some embodiments, the mineral is present in its molecular form.

In some embodiments, the amount of mineral in the compositions of the present application should be effective to provide a level of mineral in the final product of from about 25ppm to about 25000 ppm.

IV, organic acid and inorganic acid

Suitable organic acid additives include any compound containing a-COOH moiety, for example, C2-C30 carboxylic acid, substituted hydroxy C2-C30 carboxylic acid, ethyl butyrate, substituted ethyl butyrate, benzoic acid, substituted benzoic acids (such as 2, 4-dihydroxybenzoic acid), substituted cinnamic acids, oxo acids, substituted hydroxybenzoic acids, anisic acid-substituted cyclohexyl carboxylic acids, tannic acid, aconitic acid, lactic acid, tartaric acid, citric acid, isocitric acid, gluconic acid, glucoheptonic acid, adipic acid, hydroxycitric acid, malic acid (which is a mixture of malic acid, fumaric acid, and tartaric acid), fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, caffeic acid, bile acid, acetic acid, ascorbic acid, alginic acid, isoascorbic acid, polyglutamic acid, gluconic acid-lactone, lactone, And alkali metal or alkaline earth metal salt derivatives thereof. In addition, the organic acid additive may also be of a levorotatory or dextrorotatory structure.

Examples of such organic acids may be optionally substituted with at least one group selected from: hydrogen, alkyl, alkenyl, alkynyl, halo, haloalkyl, carboxy, acyl, acyloxy, amino, carboxy derivative, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, thiol, imine, sulfonyl, thiooxy, sulfinyl, sulfamoyl, alkoxycarbonyl, carbamoyl, phosphonyl, phosphinyl, phosphoryl, phosphino, thioester, thioether, anhydride, oximo, hydrazino, carbamoyl, phosphorous, or phosphonato. In some embodiments, the amount of organic acid additive in the compositions of the present application should be effective to provide a level of from about 10ppm to about 5000ppm in the final product.

Organic acids also include amino acids such as, for example, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, arabinose, trans-4-hydroxyproline, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (α -, β -, and/or-isomers), glutamine, hydroxyproline, taurine, norvaline, and sarcosine. The amino acids may be in a levorotatory or dextrorotatory configuration, and may be in the form of mono-, di-or tri-amino acids of the same or different nature. In addition, the amino acids may be alpha-, beta-, gamma-and/or-isomers as desired. In some embodiments, combinations of the above-described amino acids and their corresponding salts (e.g., their sodium, potassium, calcium, magnesium or other alkali or alkaline earth metal salts, or acid salts) are also suitable additives. The amino acids may be natural or synthetic. Amino acids may also be modified. Modified amino acids refer to any amino acid (e.g., N-alkyl amino acids, N-acyl, or N-methyl amino acids) or combinations thereof in which at least one atom is added, removed, or substituted. Non-limiting examples of modified amino acids include amino acid derivatives such as trimethylglycine, N-methyl-glycine, and N-methyl-alanine. Modified amino acids in the present application include both modified and unmodified amino acids.

In the present application, amino acids also include peptides and polypeptides (e.g., dipeptides, tripeptides, tetrapeptides, and pentapeptides), such as: glutathione and L-alanyl-L-glutamine. Suitable polyamino acid additives include poly-L-aspartic acid, poly-L-lysine (e.g., poly-L-a-lysine or poly-L-s-lysine), poly-L-ornithine (e.g., poly-L-a-ornithine or poly-L-s-ornithine), poly-L-arginine, other polymeric forms of amino acids, and salt forms thereof (e.g., calcium, potassium, sodium, or magnesium salts, such as L-glutamic acid monosodium salt). The polyamino acid additive may also be of a levorotatory or dextrorotatory structure. In addition, the polyamino acids may be alpha-, beta-, gamma-, and-isomers, as desired. In some embodiments, combinations of the above polyamino acids and their corresponding salts (e.g., their sodium, potassium, calcium, magnesium or other alkali or alkaline earth metal salts, or acid salts) are also suitable additives. The polyamino acids described herein may also include copolymers of different amino acids. The polyamino acids may be natural or synthetic. The polyamino acid may also be modified. Such that at least one atom thereof is added, removed, or substituted or combinations thereof (e.g., N-alkylpolyamino acids or N-acylpolyamino acids). Polyamino acids in the present application include modified and unmodified amino acids. For example, modified polyamino acids include, but are not limited to, polyamino acids of various Molecular Weights (MW) such as poly-L-a-lysine having a MW of 1500, 6000, 25200, 63000, 83000, or 300000.

In some embodiments, the amount of amino acids in the compositions of the present application should be effective to provide a level of from about 10ppm to about 50000ppm in the final product.

Suitable 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 (e.g., Mg/Ca salts of phytic acid).

In some embodiments, the amount of mineral acid in the compositions of the present application should be effective to provide a level of from about 25ppm to about 25000ppm in the final product.

V, polyol

As used herein, the term "polyol" refers to a molecule containing more than one hydroxyl group. The polyols may be diols, triols and tetrols containing 2, 3 and 4 hydroxyl groups respectively. The polyol may also contain more than 4 hydroxyl groups, for example, pentahydric, hexahydric, heptahydric, and the like, containing 5, 6, and 7 hydroxyl groups, respectively. In addition, the polyols may also be sugars, polyhydroxy or polyols in which the carbohydrate is in reduced form, the carbonyl group (aldehyde or ketone, reducing sugar) of which is reduced to a primary or secondary hydroxyl group.

In some embodiments, non-limiting examples of polyols include maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerol), threitol, galactitol, sucralose, reduced isomaltooligosaccharides, reduced xylooligosaccharides, reduced gentiooligosaccharides, reduced maltose syrup, reduced glucose syrup, and sugar alcohols, or any other carbohydrate that can be reduced without negatively affecting taste.

In some embodiments, the amount of polyol in the compositions of the present application should be effective to provide a level of polyol in the final product of from about 100ppm to about 250000 ppm.

VI, nucleotide

Suitable nucleotide additives include, but are not limited to, inosine monophosphate ("IMP"), guanosine monophosphate ("GMP"), adenosine monophosphate ("AMP"), Cytosine Monophosphate (CMP), Uracil Monophosphate (UMP) i, inosine diphosphate, glycoside diphosphate, adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosine triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, alkali or alkaline earth metal salts thereof, and combinations thereof. Nucleotides described herein can also include nucleotide related derivatives, such as nucleotides or nucleic acid bases (e.g., guanine, cytosine, adenine, thymine, and uracil).

In some embodiments, the amount of nucleotides in the compositions of the present application should be effective to provide a level of from about 5ppm to about 1000ppm in the final product.

VII bitter taste Compound

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

In some embodiments, the amount of bitter compounds in the compositions of the present application should be effective to provide a level of from about 25ppm to about 25000ppm in the final product.

VIII, astringent compounds

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 (e.g., tea polyphenols).

In some embodiments, the amount of the astringent compound in the compositions herein should be effective to provide a level of from about 10ppm to about 5000ppm in the final product.

IX, proteins or protein hydrolysates

Suitable protein or protein hydrolysate additives include, but are not limited to, Bovine Serum Albumin (BSA), whey protein (including instant whey protein isolate in proportions or concentrations such as 90%, 34%, 50% > hydrolyzed whey protein and 80% > whey protein concentrate), soluble rice protein, soy protein, protein isolate, protein hydrolysates, reaction products of protein hydrolysates, glycoproteins and/or amino acid-containing proteoglycans (e.g., glycine, alanine, serine, threonine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxyproline, etc.), collagen (e.g., gelatin), partially hydrolyzed collagen (e.g., hydrolyzed fish collagen), and collagen hydrolysates (e.g., porcine collagen hydrolysate).

In some embodiments, the amount of protein or protein hydrolysate in the compositions of the present application should be effective to provide a level of protein or protein hydrolysate in the final product of from about 100ppm to about 50000 ppm.

X, surfactant

Suitable surfactant additives include, but are not limited to, polysorbate (e.g., polyoxyethylene sorbitan monooleate (tween 80), tween 20, tween 60), sodium dodecylbenzenesulfonate, dioctyl or dioctyl sodium sulfosuccinate, sodium dodecylsulfonate, cetylpyridinium chloride, cetylmethylammonium bromide, sodium cholate, methionyl, choline chloride, sodium glycocholate, sodium taurodeoxycholate, arginine laurate, sodium stearoyl lactylate, sodium taurocholate, lecithin, sucrose oleate, sucrose stearate, sucrose palmitate, sucrose laurate, and other emulsifiers and the like.

In some embodiments, the amount of surfactant in the compositions herein should be effective to provide a level of surfactant in the final product of from about 20ppm to about 20000 ppm.

XI, gums and waxes

Gums and mucilages represent a wide range of different branched structures. Guar gum is a galactomannan produced with the ground endosperm of guar seeds. Guar gum is commercially available (e.g., Benefiber manufactured by Novartis AG). Other gums such as gum arabic and pectin also have different structures. Other gums include xanthan gum, gellan gum, tara gum, flaxseed gum, and locust bean gum.

Waxes are esters of ethylene glycol and two fatty acids, generally hydrophobic liquids, and are insoluble in water.

In some embodiments, the amount of gum and wax in the compositions of the present application should be effective to provide a level of about 100ppm to about 100000ppm in the final product.

XII, antioxidant

As used herein, "antioxidant" refers to any substance that is capable of blocking, inhibiting or reducing oxidative damage to cells and biomolecules. Without wishing to be bound by theory, it is believed that antioxidants can hinder, inhibit, or reduce oxidative damage to cells and biomolecules by stabilizing free radicals before they can undergo damaging reactions. Also, antioxidants can prevent or delay the onset of some degenerative diseases.

Examples of antioxidants suitable for use in embodiments of the present application include, but are not limited to, vitamins, vitamin coenzymes, minerals, hormones, carotenoids, carotenoid terpenoids, non-carotenoid terpenoids, flavonoids, flavonoid polyphenols (e.g., bioflavonoids), flavonols, flavones, phenols, polyphenols, phenolic esters, polyphenolic esters, non-flavonoid phenolics, isothiocyanates, and combinations thereof. In some embodiments, the antioxidant is vitamin a, vitamin C, vitamin E, ubiquinone, the minerals selenium, manganese, melatonin, a-carotene, β -carotene, lycopene, lutein, zeaxanthin, cryptoxanthin, resveratrol, eugenol, quercetin, catechin, gossypol, phloretin, curcumin, ferulic acid, thymol, hydroxytyrosol, turmeric, thyme, olive oil, lipoic acid, glutathione, glutamine, oxalic acid, tocopherol-derived compounds, Butylated Hydroxytoluene (BHT), ethylenediaminetetraacetic acid (EDTA), tertiary butylhydroquinone, acetic acid, pectin, tocotrienols, tocopherol, coenzyme Q10, zeaxanthin, astaxanthin, canthaxanthin, saponin, limonoids, kaempferol, myricetin, isorhamnetin, proanthocyanidins, vitamin a, vitamin b, lycopene, vitamin C, vitamin E, vitamin d, lutein, vitamin E, vitamin d, vitamin b, vitamin C, vitamin E, lutein, Quercetin, rutin, luteolin, apigenin, naringenin, dermatan, naringenin, eriodictyol, flavan-3-ol (e.g., anthocyanidin), betalain, epicatechin and its gallic acid form, epigallocatechin and its gallic acid form (ECGC), theaflavin and its gallic acid form, thearubicin, isoflavone, phytoestrogen, genistein, daidzein, glycitein, anthocyanin, delphinidin, malvidin, pelargonidin, methylcyanin, petroselinic acid, ellagic acid, gallic acid,. salicylic acid, rosmarinic acid, cinnamic acid and its derivatives (e.g., ferulic acid), chlorogenic acid, chicoric acid, betatannins, ellagitannins, anthocyanins, beta-cyanins and other phytochromes, silymarins, citric acid, lignans, antinutrients,. bilirubin, uric acid, naringenin, genistein, genistin, catechin, quercetin, and other phytochemicals, R-a-lipoic acid, N-acetylcysteine, emblic leafflower fruit extract, apple peel extract (apple polyphenol), black tea extract in south africa, green tea extract in south africa, hawthorn extract, raspberry extract, Green Coffee Antioxidant (GCA), rosa laevigata enzyme extract 20%, grape seed extract (VinOseed), cocoa extract, hops extract, mangosteen fruit extract, mangosteen shell extract, cranberry extract, pomegranate shell extract, pomegranate seed extract, hawthorn extract, pomella pomegranate extract, cinnamon bark extract, grape skin extract, bilberry extract, pine bark extract, pycnogenol, elderberry berry extract, mulberry root extract, yacon (wolfberry) extract, blackberry extract, blueberry leaf extract, raspberry extract, bilberry extract, blueberry leaf extract, grape skin extract, bilberry extract, blueberry extract, pine bark extract, pinus extract, pycnidium fruit extract, cherokee extract, blueberry extract, Turmeric extract, immature bitter orange flavone, blackcurrant polyphenol, ginger, acai berry powder, green coffee bean extract, green tea extract and phytic acid, or combinations thereof. In an alternative embodiment, the antioxidant is a synthetic antioxidant such as butylhydroxytoluene or butylhydroxyanisole. Other antioxidant sources suitable for use in embodiments of the present application include, but are not limited to, fruits, vegetables, tea, cocoa, chocolate, vanilla, spice, rice, livestock organic meats, yeast, whole wheat, or cereals.

A particular antioxidant belonging to the class of phytonutrients is called polyphenol (also called "polyphenol crude extract"), a group of chemicals found in plants characterized by more than one phenol group in one molecule. Polyphenols may provide various health benefits including, for example, prevention of cancer, heart disease and chronic inflammation, and also improve mental and physical strength. Polyphenols suitable for use in embodiments of the present application include catechol, proanthocyanidins, procyanidins, anthocyanins, quercetin, rutin, resveratrol, isoflavones, curcumin, punicalagin, ellagitannin, hesperidin, naringin, citrus flavonoids, chlorogenic acid, other similar substances, and combinations thereof.

In some embodiments, the antioxidant is a catechol, such as epigallocatechin gallate (EGCG), and sources of catechol suitable for use in embodiments of the present application include, but are not limited to, green tea, white tea, black tea, oolong tea, chocolate, cocoa, red wine, grape seed, red grape skin, purple grape skin, red grape juice, purple grape juice, berries, pycnogenol, and red apple skin.

In some embodiments, the antioxidant is selected from proanthocyanidins, procyanidins, or a combination thereof. Sources of proanthocyanidins and procyanidins suitable for use in embodiments herein include, but are not limited to, red grapes, purple grapes, cocoa, chocolate, grape seeds, red wine, cocoa beans, cranberries, apple peels, plums, blueberries, blackcurrants, wild cherries, green tea, sorghum, cinnamon, barley, red kidney beans, flower beans, humulus, almonds, hazelnuts, pecans, pistachios, pycnogenol, and berries of various colors.

In a particular embodiment, the antioxidant is an anthocyanin. Sources of anthocyanins suitable for use in embodiments of the present application include, but are not limited to, cranberries, blueberries, bilberries, cranberries, raspberries, cherries, pomegranates, strawberries, elderberries, wild cherries, red grape skin, purple grape skin, grape seeds, red wine, blackcurrants, red gallons, cocoa, plums, apple peel, peaches, red pears, red cabbage, red onions, red oranges, and blackberries.

In some embodiments, the antioxidant is selected from the group consisting of quercetin, rutin, or combinations thereof. Sources of quercetin and rutin suitable for use in embodiments of the present application include, but are not limited to, red apple, onion, kale, vaccinium uliginosum, bilberry, aronia bittermus, cranberry, blackberry, blueberry, strawberry, raspberry, blackcurrant, green tea, black tea, plum, apricot, parsley, leek, broccoli, paprika, berry wine, and ginkgo biloba.

In some embodiments, the antioxidant is resveratrol, and sources of resveratrol suitable for use in embodiments herein include, but are not limited to, red grapes, peanuts, cranberries, blueberries, bilberries, mulberries, japanese teas, and red wine.

In a particular embodiment, the antioxidant is an isoflavone. Sources of isoflavones suitable for use in embodiments of the present application include, but are not limited to, soybeans, soy products, legumes, alfalfa sprouts, chickpeas, peanuts, and red clover.

In some embodiments, the antioxidant is curcumin. Sources of curcumin suitable for use in embodiments of the present application include, but are not limited to, turmeric and mustard.

In particular embodiments, the antioxidant is selected from punicalagin, ellagitannin, or combinations thereof. Sources of punicalagin and ellagitannins suitable for use in embodiments of the present application include, but are not limited to, pomegranate, raspberry, strawberry, walnut, and oak barrel-aged red wine.

In some embodiments, the antioxidant is a citrus flavonoid, such as hesperidin or naringin. Sources of citrus flavonoids such as hesperidin or naringin suitable for use in embodiments of the present application include, but are not limited to, orange, grapefruit, and citrus juice.

In a particular embodiment, the antioxidant is chlorogenic acid. Sources of chlorogenic acid suitable for use with embodiments of the present application include, but are not limited to, green coffee, ilex, red wine, grape seeds, red grape skin, purple grape skin, red grape juice, purple grape juice, apple juice, cranberry, pomegranate, blueberry, strawberry, sunflower, echinacea, pycnogenol, and apple peel.

In some embodiments, the amount of antioxidant in the compositions of the present application should be effective to provide a level of from about 100ppm to about 250000ppm in the final product.

XII, Polymer

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

In some embodiments, the amount of polymer in the compositions of the present application should be effective to provide a level of from about 10ppm to about 10000ppm in the final product.

XIV, fatty acid

By "fatty acid" herein is meant any straight chain monocarboxylic acid, including 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. By "long chain polyunsaturated fatty acid" is meant herein any polyunsaturated carboxylic or organic acid with a long fatty chain. As used herein, "omega-3 fatty acid" refers to any polyunsaturated fatty acid having a first double bond as the third carbon-carbon bond from the methyl group at the end of its carbon chain. In particular embodiments, the omega-3 fatty acids may include long chain omega-3 fatty acids. As used herein, "omega-6 fatty acid" refers to any polyunsaturated fatty acid having a first double bond as the sixth carbon-carbon bond from the methyl group at the end of its carbon chain.

Omega-3 fatty acids suitable for use in embodiments of the present application may be produced, for example, from algae, fish, animals, plants, or combinations thereof. Examples of suitable omega-3 fatty acids include, but are not limited to, linolenic acid, -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 (e.g., herring oil, tuna oil, salmon oil, bonito oil, and cod oil), microalgae omega-3 oils, or combinations thereof. In particular embodiments, suitable omega-3 fatty acids can be produced from commercially available omega-3 fatty acid oils, such as: microalgae DHA Oil (from Martek, Columbia, MD), Omega pure (from Omega Protein, Houston, TX), Marinol C-38 (from Lipid Nutrition, Channahon, IL), Bonito Oil and MEG-3 (from Ocean Nutrition, Dartmouth, NS), Evogel (from Symrise, Holzminden, Germany), Marine Oil from tuna or salmon (from Arista Wilton, CT), Omega resource 2000 from Fish, Marine Oil and Marine Oil from cod (from Omega resource, RTP, NC).

Examples of suitable omega-6 fatty acids include, but are not limited to, linoleic acid, gamma-linolenic acid, dihomo-gamma-linolenic acid, eicosatetraenoic acid, eicosadienoic acid, docosadienoic acid, adrenal acid, menhaden acid, and combinations thereof.

Esterified fatty acids suitable for use in embodiments of the present application include, but are not limited to, monoglycerides comprising omega-3 and/or omega-6 fatty acids, diglycerides comprising omega-3 and/or omega-6 fatty acids, triglycerides comprising omega-3 and/or omega-6 fatty acids, and combinations thereof.

In some embodiments, the amount of fatty acid in the compositions of the present application should be effective to provide a level of from about 100ppm to about 100000ppm in the final product.

XV, vitamins

Vitamins are small amounts of organic compounds required by the human body to maintain normal functioning. The human body does not need to decompose other nutrients like carbohydrates and proteins when using vitamins. Thirteen vitamins have been identified, one or more of which may be used in the compositions of the present application. Suitable vitamins and their alternative chemical names in the following brackets include: vitamin a (rosin oil, retinal), vitamin D (calcitol, cholecalciferol, photosterols, ergocalciferol, dihydrotachysterol, 7-dehydrocholesterol), vitamin E (tocopherol, tocotrienol), vitamin K (phylloquinone, naphthoquinone), vitamin B1 (thiamine), vitamin B2 (riboflavin, vitamin G), vitamin B3 (niacin, anti-glossogyne, vitamin PP), vitamin B5 (pantothenic acid), vitamin B6 (pyridoxine, pyridoxal, pyridoxamine), vitamin B7 (biotin, vitamin H), vitamin B9 (folic acid, folate, folic acid analogues, vitamin M, pteroyl-L-glutamic acid), vitamin B12 (cobalt, cyanocobalamin), and vitamin C (ascorbic acid).

Other different compounds are also classified as vitamins by experts. These compounds may be referred to as pseudo-vitamins, which include, but are not limited to, compounds such as ubiquinone (coenzyme Q10), pangamine, dimethylglycine, tasripole, amygdalin, flavonoids, p-aminobenzoic acid, adenine, adenylic acid, and s-methyl methionine. The term vitamin as used herein includes pseudo vitamins.

In some embodiments, the vitamin is a fat soluble vitamin selected from vitamin A, D, E, K and combinations thereof. In other embodiments, the vitamin is a water soluble vitamin selected from the group consisting of vitamin Bl, vitamin B2, vitamin B3, vitamin B6, vitamin B12, folic acid, biotin, pantothenic acid, vitamin C, and combinations thereof.

In some embodiments, the amount of vitamin in the compositions of the present application should be effective to provide a level of from about 10ppm to about 10000ppm in the final product.

XVI, preservative

In some embodiments of the present application, the preservative is selected from the group consisting of a bactericide, an anti-ferment, or a combination thereof.

Non-limiting examples of bactericides include sulfites, propionates, benzoates, sorbates, nitrates, nitrites, bacteriocins such as nisin, salts, sugars, acetic acid, dimethyl dicarbonate (DMDC), ethanol and ozone.

Sulfites include, but are not limited to, sulfur dioxide, sodium bisulfite, and potassium bisulfite. Propionates include, but are not limited to, propionic acid, calcium propionate, and sodium propionate. Benzoate salts include, but are not limited to, sodium benzoate and benzoic acid. Sorbates include, but are not limited to, potassium sorbate, sodium sorbate, calcium sorbate, and sorbic acid. Nitrates and nitrites include, but are not limited to, sodium nitrate and sodium nitrite.

Non-limiting examples of antibiotics suitable for use in particular embodiments of the present application include ascorbic acid, citric acid, and metal chelators such as ethylenediaminetetraacetic acid (EDTA).

In some embodiments, the amount of preservative in the compositions of the present application should be effective to provide a level of from about 100ppm to about 5000ppm in the final product.

XVII, hydrating agent

The hydration product helps to replenish the body with fluid that is lost by excretion. For example, liquids that are discharged as sweat for regulating body temperature, liquids that are discharged as urine for excreting waste, liquids that are discharged as water vapor for exchanging air in the lungs. Fluid loss can also be caused by a number of external causes, non-limiting examples of which include physical movement, exposure to dry air, diarrhea, vomiting, high fever, tremors, bleeding, and hypotension. Conditions in which the disease causes fluid loss include diabetes, cholera, gastroenteritis, bacillary dysentery, and yellow fever. Conditions of malnutrition that cause fluid loss include excessive electrolyte loss, imbalance, and loss of body weight spread.

In some embodiments, the hydration product is a composition that helps the body replenish lost fluid during exercise. Thus, in some embodiments, the hydration product is an electrolyte, non-limiting examples of which include sodium, potassium, calcium, magnesium, chloride, phosphate, bicarbonate, and combinations thereof. Electrolytes suitable for use in some embodiments of the present application are also described in US patent US5681569, which is incorporated herein by reference. In some embodiments, the electrolyte is derived from its corresponding water-soluble salt. Non-limiting examples of salts suitable for use in some embodiments include chlorides, carbonates, sulfates, acetates, bicarbonates, citrates, phosphates, hydrogen phosphates, tartrates, sorbates, benzoates, or combinations thereof. In other embodiments, the electrolyte is provided by fruit juice, fruit extract, vegetable extract, tea or tea extract.

In some embodiments, the hydrating agent is a flavanol that provides cellular rehydration. Flavanols are a natural class of substances present in plants, generally containing a 2-phenylbenzopyranone backbone to which one or more chemical groups are attached. Non-limiting examples of flavanols suitable for use herein include catechin, epicatechin, betalain, epigallocatechin, epicatechin gallate, epicatechin 3-gallate, theaflavin 3-gallate, theaflavin 3 '-gallate, theaflavin 3, 3' gallate, thearubigin, or combinations thereof. Several common sources of flavanols include tea, fruits, vegetables, and flowers. In a preferred embodiment, the flavanols are extracted from green tea.

In some embodiments, to increase exercise endurance, the hydrating agent is a glycerol solution. Ingestion of glycerol solutions has proven to have many physiological benefits, such as dilating blood vessels, reducing heart rate, and reducing rectal temperature.

In some embodiments, the amount of hydrating agent in the compositions of the present application should be effective to provide a level of from about 100ppm to about 250000ppm in the final product.

2. Orally consumable composition comprising SG/GSG composition

Another aspect of the present invention relates to orally consumable compositions comprising the compositions of the present application. The compositions of the present application can be added to an orally consumable composition to produce a sweetened orally consumable composition or a flavored edible composition.

By "orally consumable composition" is meant herein a substance that comes into contact with the mouth of a human or animal, including substances that are ingested into the mouth and then expectorated and substances that are drunk, eaten, ingested or absorbed and which are safe for the human or animal when used in generally acceptable amounts.

Examples of orally consumable compositions include, but are not limited to, confections, condiments, chewable compositions, cereal compositions, tabletop sweeteners, beverages, drinks, pharmaceutical compositions, smoking compositions, and oral hygiene compositions. The edible product may be a confectionery or a non-confectionery.

The orally consumable composition may optionally include additives, sweeteners, functional ingredients, and combinations thereof as described herein. Any of the additives, sweeteners, and other ingredients previously described may be present in the orally consumable composition.

Palatable foods using the compositions of the present application are also suitable for processed agricultural, livestock or sea foods; processed meat products such as sausages and the like; bagged product, pickled product boiled in soy sauce, delicacies, snacks; soup; snacks, such as potato chips, cookies, etc.; crushed filler, leaves, stems, homogenized leaves, and animal food.

A. Candy

In some embodiments, the orally consumable composition containing the composition of the present application is a candy. As referred to herein, a "candy" may be a dessert, fruit, candy or the like. Confectioneries typically have a base composition component and a sweetener component. "base composition" means any composition that can be used as a food product and provides a substrate for carrying a sweetener. The compositions of the present application containing the composition may be used as a sweetener component. The confectionery may be in any food form, generally considered to be sugar-rich or generally sweet.

In some embodiments of the present application, the confectionery may be a baked product such as a pastry; desserts such as yogurt, jelly, drinking jelly, pudding, bavaria cream, milk jelly, cake, chocolate cake, mousse, etc., sweet foods eaten at tea break or meals eaten subsequently; freezing the food; cold desserts, such as ice cream-like substances such as ice cream, ice milk, milk ice, etc. (foods in which a sweetener and other various materials are added to milk, and mixtures thereof are stirred and frozen), and ice confections such as sherbet, dessert ice cream, etc. (foods in which other various types of materials are added to a sugar-containing liquid, and mixtures thereof are stirred and frozen); general candies such as baked or steamed candies such as baked cookies, crackers, bread filled with jam fillings, sesame crunchy candies, Argentina confections (alfajor), and the like; rice cakes and snacks; a desktop product; typical sucrose confections such as chewing gums (e.g., the composition includes substantially water insoluble ingredients, chewable gum bases such as gums or substitutes thereof, including jelutong (jetulalong), guttakay (guttakay) rubber or certain edible natural synthetic resins or waxes), hard candy, soft candy, mints, nougats, jellies, fondants, toffee, swiss milk tablets, licorice candies, chocolate, gelatin candies, marshmallows, almonds, psychoses, marshmallows, and the like; the flavoring agent includes fruity sauce, chocolate sauce, etc.; edible gel; creams include cream cheese, roux, raw butter, etc.; the jam includes strawberry jam, etc.; bread includes sweet bread and the like or other starch products, and combinations thereof.

Base compositions suitable for use in embodiments of the present application may include flour, yeast, water, salt, butter, eggs, milk powder, white spirits, gelatin, nuts, chocolate, citric acid, tartaric acid, fumaric acid, natural flavors, artificial flavors, colors, polyols, sorbitol, isomalt, maltitol, lactitol, malic acid, magnesium stearate, lecithin, hydrogenated glucose syrup, glycerol, natural or synthetic gums, starches, and the like, and combinations thereof. These ingredients are generally considered safe (GRAS) and/or approved by the U.S. Food and Drug Administration (FDA). In some embodiments of the present application, the base composition is present in the confectionery in an amount of about 0.1 wt% to about 99 wt%.

The base composition of the candy may optionally comprise other artificial or natural sweeteners, bulk sweeteners, or combinations thereof. Bulk sweeteners include caloric and non-caloric compounds. Non-limiting examples of bulk sweeteners include sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, high fructose corn syrup, fructose, galactose, corn syrup solids, tagatose, polyols (e.g., sorbitol, mannitol, xylitol, lactitol, erythritol, maltitol), hydrogenated starch hydrolysates, isomalt, trehalose, and mixtures thereof. In general, the bulk sweetener may be included in the confectionery product in a wide range of amounts, depending on the particular embodiment of the confectionery product and the desired sweetness level. Suitable amounts of bulk sweeteners can be readily determined by one of ordinary skill in the art.

B. Seasoning

In some embodiments, a savory food product comprising the composition of the present application or a sweetener composition comprising the composition is a condiment. The flavoring agent used in the present invention is a composition for enhancing or improving the flavor of a food or beverage. Non-limiting examples of condiments include tomato paste; mustard; barbecue sauce; butter; red pepper paste; sour and spicy sauce; cocktail sauce; curry; dipping sauce; fish paste; horseradish; chili sauce; jelly, jam, sweet jam, or pickled product; mayonnaise; peanut butter; a seasoning; a filled mayonnaise; salad dressing (e.g., oil and vinegar, kaiser, france, pasture, blue cheese, russia, qiandao juice, italian and balm juice), sarsa; sauerkraut; soy sauce; beefsteak sauce; syrup; sauces and chili sauce.

Condiment bases generally comprise a mixture of different ingredients, non-limiting examples of which include a vehicle (e.g., water and vinegar); spices or seasonings (e.g., salt, pepper, garlic, mustard, onion, chili pepper, turmeric, and combinations thereof); fruits, vegetables, or products thereof (e.g., tomatoes or tomato products (pastes, purees), juices, peel juices, and combinations thereof); oils or oil emulsions, especially vegetable oils; thickeners (e.g., xanthan gum, edible starch, other hydrocolloids, and combinations thereof); and emulsifying agent (such as egg yolk solid, protein, acacia, locust bean gum, guar gum, karaya gum, tragacanth gum, carrageenan, pectin, propylene glycol alginate, sodium carboxymethylcellulose, polysorbate, and their combination). The formulation of flavoring bases and methods for their preparation are well known to those of ordinary skill in the art.

Typically, the flavoring will also include caloric sweeteners such as sucrose, high fructose corn syrup, molasses, honey, or brown sugar. In exemplary embodiments of the condiments provided herein, the compositions of the present application or sweetener compositions containing the same are used to replace traditional caloric sweeteners. Accordingly, it is desirable for a flavor composition to include the composition of the present application or a sweetener composition containing the composition of the present application and a flavor base.

The flavoring composition may optionally include other natural and/or synthetic high-potency sweeteners, bulk sweeteners, pH adjusters (e.g., lactic acid, citric acid, phosphoric acid, hydrochloric acid, acetic acid, and combinations thereof), fillers, functional aids (e.g., pharmaceutical agents, nutrients, or ingredients in food or plants), flavorants, colorants, or combinations thereof.

C. Chewing compositions

In some embodiments, the savory food comprising the steviol compositions of the present application is a chewable composition. "chewing compositions" include chewing gum compositions, chewing tobacco, smokeless tobacco, snuff, chewing gum, and other compositions that are expectorated upon chewing.

Chewing gum compositions generally include a water soluble portion and a water insoluble chewing gum base. The water soluble portion generally comprises the composition of the present application or a sweetener composition containing the composition, and a portion of the flavoring agent is consumed during chewing, while a portion of the insoluble gum portion remains in the mouth. Insoluble gum bases generally determine whether such gums are considered chewing gum, bubble gum or functional chewing gum.

The insoluble gum base, which is generally present in the chewing gum composition in an amount of about 15% to about 35% by weight, generally comprises a combination of elastomers, softeners (plasticizers), emulsifiers, resins and fillers. These ingredients are generally considered food grade, are generally recognized as safe food (GRA), and/or are approved by the U.S. Food and Drug Administration (FDA).

Elastomers are the major component of the gum base, provide elasticity and adhesion to the gum, and may include one or more natural rubbers (e.g., smoked latex, or guayule); natural gums (e.g., jelutong, peliluo, seiko, balata, chocolate iron wire, caeke iron wire, rosindinha, chicle, and gutta percha); or synthetic elastomers (e.g., butadiene-styrene copolymers, isobutylene-isoprene copolymers, polybutadiene, polyisobutylene, vinyl polymer elastomers). In a particular embodiment, the elastomer is present in the gum base in an amount of about 3 wt% to about 50 wt%.

The resin serves to modify the hardness of the gum base and to help soften the elastomeric component of the gum base. Non-limiting examples of suitable resins include rosin esters, terpene resins (e.g., terpene resins derived from alpha-pinene, beta-pinene, and/or D-limonene), polyvinyl acetate, vinyl polymers, ethylene glycol diacetate, vinyl acetate, and vinyl laurate copolymers. Non-limiting examples of rosin esters include glycerol esters of partially hydrogenated rosins, glycerol esters of polymerized rosins, glycerol esters of partially dimerized rosins, glycerol esters of rosins, pentaerythritol esters of partially hydrogenated rosins, methyl esters of rosins, or methyl esters of partially hydrogenated rosins. In some embodiments, the resin is present in the gum base in an amount of about 5 wt% to about 75 wt%.

Softeners, also known as plasticizers, are used to modify the ease of chewing and/or mouth feel of the chewing gum composition. Generally, softeners include oils, greases, waxes, and emulsifiers. Non-limiting examples of oils and greases include tallow, hydrogenated or partially hydrogenated vegetable oils (such as soybean, rapeseed, cottonseed, sunflower, palm, coconut, corn, safflower, or palm kernel oils), cocoa butter, glycerol monostearate, glycerol triacetate, rosin esters of glycerin, lecithin, monoglycerides, diglycerides, acetylated triglycerides, monoglycerides, and free fatty acids. Non-limiting examples of waxes include polypropylene/polyethylene/Fischer-Tropsch wax, paraffin wax, microcrystalline wax, natural waxes (e.g., candle wood, beeswax, and carnauba wax). Microcrystalline waxes, especially those with high crystallinity and high melting points, may also serve as excipients or structural modifiers. In some embodiments, the softener is present in the gum base in an amount of about 0.5 wt% to about 25 wt%.

The emulsifier is used to form a homogeneous dispersion of insoluble and soluble phases of the chewing gum composition and has plasticizing properties. Suitable emulsifiers include Glycerol Monostearate (GMS), lecithin (phosphatidylcholine), Polyglycerol Polyricinoleate (PPGR), mono-and diglycerides of fatty acids, glycerol distearate, acetylated monoglycerides of tolxatin (tracetin), glycerol triacetate and magnesium stearate. In some embodiments, the emulsifier is present in the gum base in an amount of about 2 wt% to about 30 wt%.

The chewing gum composition may also include adjuvants or fillers in the gum base or soluble portion of the chewing gum composition. Suitable adjuvants and fillers include lecithin, inulin, polydextrose, calcium carbonate, magnesium silicate, ground lime, aluminum hydroxide, aluminum silicate, talc, clay, alumina, titanium dioxide and calcium phosphate. In some embodiments, lecithin may be used as an inert filler to reduce the viscosity of the chewing gum composition. In other embodiments, lactic acid copolymers, proteins (e.g., gluten and/or maize protein) and/or colla Corii Asini (guar) may be used to create gels that are more readily biodegradable. The amount of adjuvant or filler in the gum base is generally up to about 20% by weight. Other optional ingredients include colorants, brighteners, preservatives, and perfumes.

In some embodiments of the chewing gum composition, the gum base comprises about 5 wt% to about 95 wt%, preferably about 15 wt% to about 50 wt%, more preferably about 20 wt% to about 30 wt% of the chewing gum composition.

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 (e.g., pharmaceutical agents or nutrients), or combinations thereof. Examples of suitable softeners and emulsifiers are described above.

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

Flavoring agents may be used in the insoluble gum base or soluble portion of the chewing gum composition. Such flavoring agents may be natural or artificial flavors. In some embodiments, the flavoring agent comprises essential oils (such as oils derived from plants or fruits), peppermint oil, spearmint oil, other mint oils, clove oil, cinnamon oil, wintergreen, bay, thyme, cedar leaf, nutmeg, red bell pepper, sage, cardamom, and almond oils. In other embodiments, the flavoring agent comprises a plant extract or fruit essential oil (such as apple, banana, watermelon, pear, juicy peach, grape, strawberry, raspberry, cherry, prune, pineapple, apricot, and mixtures thereof). In other embodiments, the flavoring agent comprises a citrus flavor, such as an extract, essential oil, or oil of lemon, lime, orange, tangerine, grapefruit, mandarin orange, or kumquat.

In some embodiments, a chewing gum composition comprises a composition of the present application or a sweetener composition comprising the composition and a gum base.

D. Cereal compositions

In some embodiments, consumable products containing steviol compositions of the present application include grain compositions. The cereal composition is typically consumed as a staple or snack food. Non-limiting examples of grain compositions for use in certain embodiments include ready-to-eat grains and hot cereals. By ready-to-eat cereal is meant a cereal that is edible by the consumer without further processing (i.e. cooking). Examples of ready-to-eat cereals include breakfast cereals and snack foods. Breakfast cereals are typically processed to produce a flaked, puffed or extruded product. Breakfast cereals are generally eaten cold, often mixed with milk and/or fruit. Snack foods include, for example, energy bars, rice cakes, oatmeal, nutritional bars. The hot cereal is typically cooked, usually in milk or water, prior to eating. Non-limiting examples of hot cereals include grits, porridge, corn porridge, rice and oats.

The cereal composition generally includes at least one cereal component. As used herein, the term "cereal component" refers to materials such as whole or partial grains, whole or partial seeds, and whole or partial grasses. Non-limiting examples of cereal ingredients for use in some embodiments include maize, wheat, rice, barley (barley), bran (bran), bran endosperm (brannendoperm), bulgur (bulgur), milo (soghum), chestnut, oat, rye (rye), triticale (triticale), buckwheat, african millet (fonio), chenopodium quinoa (quinoa), beans, soybeans, amaranth, teff, spelt (spelt), and kaniwa (kaniwa).

In some embodiments, the grain composition comprises the composition of the present application or a sweetener composition comprising the composition of the present application and at least one cereal ingredient. The compositions of the present application or sweetener compositions containing the compositions of the present application may be added to the cereal composition in various ways. For example, as a coating (coating), frosting mix (frosting), sugar juice (glaze), or base mix (i.e., added as an ingredient to the cereal formula prior to preparation of the final cereal product).

Accordingly, in some embodiments, the compositions of the present application or sweetener compositions containing the compositions of the present application are added to the cereal composition as a base mixture. In one embodiment, the composition of the present application or sweetener composition containing the composition of the present application is blended with a hot cereal prior to cooking to provide a sweetened hot cereal product. In another embodiment, the composition of the present application or sweetener composition containing the composition of the present application is blended with a cereal base prior to the cereal being extruded.

In some embodiments, the composition of the present application or sweetener compositions containing the composition of the present application are added to the cereal composition as a coating, e.g., mixed with a food grade oil, and the mixture is then spread onto the cereal. In various embodiments, the compositions of the present application, or the sweetener compositions and food grade oils comprising the compositions of the present application, can be applied to the cereal separately, either prior to applying the oil or prior to applying the sweetener. Non-limiting examples of food grade oils for use in some embodiments include vegetable oils such as corn oil, soybean oil, cottonseed oil, peanut oil, coconut oil, rapeseed oil, olive oil, sesame oil, palm kernel oil, and mixtures thereof. In another embodiment, food grade fat may be used in place of oil, but prior to applying the fat to the cereal, the fat is melted.

In another embodiment, the composition of the present application or a sweetener composition comprising the composition of the present application is added to the cereal composition as a sugar juice. Non-limiting examples of juicing agents suitable for use with some embodiments include corn syrup, honey syrup and honey syrup solids, maple syrup and maple syrup solids, sucrose, isomaltose, polydextrose, polyols, hydrogenated starch hydrolysates, aqueous solutions thereof, and mixtures thereof. In another embodiment, the composition of the present application or sweetener composition containing the composition of the present application is mixed with a sugar juice agent and a food grade oil or fat to form a mixture, and the mixture is then applied to the cereal as a sugar juice. In another embodiment, gum systems, such as gum arabic, methyl cellulose carboxylate, or algin, may be added to the juice to provide structural support. In addition, the sugar juice may also include coloring agents and may also include flavoring agents.

In another embodiment, the composition of the present application or a sweetener composition comprising the composition of the present application is added to the cereal composition as a frosting mixture. In one embodiment, the composition of the present application or sweetener composition containing the composition of the present application is mixed with water and a sugar cream (frostinggent) and then applied to the cereal. Non-limiting examples of sugar creams suitable for use in some embodiments include maltodextrin, sucrose, starch, polyols, and mixtures thereof. The icing mixture may also include food grade oils, food grade fats, colorants, and/or flavors.

In general, the amount of the composition of the present application or sweetener composition containing the composition of the present application in the cereal composition varies widely depending on the particular type of cereal composition and its desired sweetness. One of ordinary skill in the art can readily determine the appropriate amount of sweetener to add to the cereal composition.

E. Baked food

In some embodiments, a savory food comprising the composition of the present application is a baked food. Baked goods as used herein include ready-to-eat food products and all ready-to-bake products, flours and mixtures that are prepared prior to baking. Non-limiting examples of baked goods include cakes, crackers, cookies, brownies, muffins, rolls, bagels, donuts, pastries, croissants, breads, bread products, and buns.

According to embodiments of the present application, preferred baked goods may be divided into three categories: bread-type doughs (e.g., white bread, various types of bread, soft bread, hard bread, bagels, pizza dough, and tortillas), sweet doughs (e.g., danis bread, croissants, biscuits, pastries, pie crusts, biscuits, and biscuits), and batters (e.g., cakes such as sponges, pounds, devil's, cheese cakes and layer cakes, donuts or other yeast cakes, brownies, and muffins). Doughs are usually flour based, whereas batters are more aqueous.

According to particular embodiments of the present application, baked goods typically include a combination of sweetener, water, and fat. Baked goods made according to particular embodiments of the present application also contain flour to make a dough or batter. The term "dough" as used herein is a mixture of flour and other ingredients that is sufficiently hard to knead or roll. The term "batter" as used herein includes flour, liquids, such as milk or water, and other ingredients, and is thin enough to pour or drip from a spoon. According to particular embodiments of the present application, the flour is desirably present in the baked good in an amount of about 15 wt% to about 60 wt% (dry basis), more desirably about 23 wt% to about 48 wt% (dry basis).

The type of flour may be selected according to the desired product. Typically, the flour comprises an edible non-toxic flour commonly used in baked goods. According to particular embodiments, the flour may be a bleached baked flour, a universal flour, or an unbleached flour. In other particular embodiments, flours treated in other ways may also be used. For example, in certain embodiments, the flour may be enriched with additional vitamins, minerals, or proteins. Non-limiting examples of flours suitable for use in particular embodiments of the present application include wheat, corn flour, whole grain, portions of whole grains (wheat, bran, and oat gruel), and combinations thereof, as well as starch or starchy materials that may also be used as flours in particular embodiments. Common food starches are typically derived from potato, corn, wheat, barley, oats, tapioca, arrow root, and sago. Modified and pregelatinized starches are also useful in certain embodiments of the present application.

The type of fat or oil used in certain embodiments of the present application may include any edible fat, oil, or combination thereof suitable for baking. Non-limiting examples of fats suitable for use in particular embodiments of the present application include vegetable oils, tallow, lard, sea oil, and combinations thereof. According to particular embodiments, the fat may be fractionated, partially hydrogenated, and/or fortified. In another particular embodiment, it is desirable that the fat comprises reduced, low-calorie or non-digestible fat, fat substitute or synthetic fat. In another embodiment, short chain fats or mixtures of hard and soft fats may also be used. In particular embodiments, the short chain fat is derived primarily from triglycerides from vegetable sources (e.g., cottonseed oil, soybean oil, peanut oil, linseed oil, sesame oil, palm kernel oil, rapeseed oil, safflower oil, coconut oil, corn oil, sunflower oil, and mixtures thereof). Synthetic or natural triglycerides of fatty acids with chain lengths of 8 to 24 carbon atoms may also be used in certain embodiments. According to particular embodiments of the present application, it is desirable that the fat is present in the baked product in an amount of from about 2 wt% to about 35 wt%, more desirably from about 3 wt% to about 29 wt% (on a dry basis).

According to certain embodiments of the present application, the baked good further comprises a sufficient amount of water to provide a desired consistency to enable proper shaping, processing and cutting of the baked good before or after cooking. The total moisture content of the baked good includes any water added directly to the baked good, as well as moisture in separately added ingredients (e.g., flour, typically containing about 12 wt% to 14 wt% moisture), which according to particular embodiments of the present application, is present in the baked good at levels up to about 25 wt%. Depending on the particular embodiment of the application, the baked good may also include a number of additional conventional ingredients, such as leavening agents, flavors, colorants, milk by-products, eggs, egg by-products, cocoa, vanilla or other flavorings, as well as inclusions such as nuts, raisins, cherries, apples, apricots, peaches, other fruits, citrus peels, preservatives, coconut, flavored potato chips such as chocolate chips, butter candy pieces, caramel pieces, and the like, and combinations thereof. In particular embodiments, the baked good may further comprise an emulsifier, such as lecithin and monoglycerides.

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

According to another specific embodiment of the present application, the cocoa may comprise natural chocolate or "juiced" chocolate, in the case of "juiced" chocolate, in which a substantial portion of the fat or cocoa butter has been extracted or removed by solvent extraction, pressing or other means. In an exemplary embodiment, it may be necessary to reduce the amount of fat in a baked product comprising chocolate due to the presence of additional fat in the cocoa butter. In certain embodiments, it may be desirable to add more chocolate than cocoa to provide equal amounts of flavor and color.

Baked goods typically also include caloric sweeteners such as sucrose, high fructose corn syrup, erythritol, molasses, honey, or brown sugar. In exemplary embodiments of the baked goods provided herein, the caloric sweetener is partially or fully replaced with the SG compositions of the present application or sweeteners comprising such compositions. Thus, in one embodiment, a baked good comprises an SG composition of the present application or a sweetener composition comprising the same in combination with fat, water, and optionally flour. In particular embodiments, the baked good can optionally include other natural and/or synthetic high-potency sweeteners and/or bulk sweeteners.

F. Tabletop sweetener compositions

In some embodiments, orally consumable compositions comprising the compositions of the present application are tabletop sweetener compositions. In some embodiments, the tabletop sweetener compositions can further comprise at least one filler, additive, anti-caking agent, functional ingredient, or combination thereof.

Suitable "bulking agents" include, but are not limited to, maltodextrin (10DE, 18DE, or 5DE), corn syrup solids (20 or 36DE), sucrose, fructose, glucose, invert sugar, sorbitol, xylose, ribulose, mannose, xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomalt, maltose, sugar, lactose, inulin, glycerol, propylene glycol, polyols, polydextrose, fructooligosaccharides, cellulose and cellulose derivatives, and the like, and mixtures thereof. In addition, according to other embodiments of the present application, granulated sugar (sucrose) or other caloric sweeteners such as crystalline fructose, other carbohydrates or sugar alcohols can provide good content uniformity without significant caloric increase and therefore can be used as bulking agents.

The phrases "anti-caking agent" and "flow agent" are used herein to denote any composition that contributes to content uniformity and uniform solubility. In some embodiments, non-limiting examples of anti-caking agents include creams of tartaric acid, calcium silicate, silicon dioxide, microcrystalline cellulose (Avicel, FMC BioPolymer, philiadelphia, Pennsylvania), and tricalcium phosphate. In one embodiment, the anti-caking agent is present in the tabletop sweetener composition in an amount from about 0.001% to about 3% by weight.

The tabletop sweetener compositions can be packaged in any form known in the art. Non-limiting forms include, but are not limited to, powders, granules, tablets, sachets, spheres, cubes, solids, and liquids.

In one embodiment, the tabletop sweetener composition is a single serving (portion control) package comprising a dry blend. Dry-mixed formulations may generally comprise powders or granules. Although the tabletop sweetener composition may be in any size package, an illustrative, non-limiting example of a conventional portion control tabletop sweetener package is about 2.5 inches by 1.5 inches, capable of holding about 1 gram of the sweetener composition having a sweetness equivalent to 2 teaspoons of particulate sugar (about 8 grams). The amount of a composition of the present application or a sweetener composition comprising a composition of the present application in a dry blended tabletop sweetener formulation may vary. In some embodiments, the compositions herein may be present in dry blended tabletop sweetener formulations in an amount from about 1% to about 10% by weight.

Embodiments of the solid tabletop sweetener include cubes and flakes. A non-limiting example of a conventional cube is a size comparable to a standard cube of granulated sugar, about 2.2 x 2.2 cubic centimeters, and weighs about 8 grams. In one embodiment, the solid tabletop sweetener is formulated in the form of a tablet or any other form known to those skilled in the art.

Tabletop sweetener compositions can also be presented in liquid form, wherein a composition of the present application or sweetener composition comprising the composition is combined with a liquid carrier. Non-limiting examples of carrier agents suitable for liquid tabletop sweeteners include water, polyols, glyceryl or water-dissolved citric acid groups, and mixtures thereof. The sweetness comparable to any form of tabletop sweetener composition described herein or known in the art may be varied in order to achieve the desired sweetness profile. For example, the sweetness of a tabletop sweetener composition may be comparable to the sweetness of standard sugar. In another embodiment, the tabletop sweetener composition may have a sweetness that is up to 100 times that of standard sugar. In another embodiment, the tabletop sweetener composition may have a sweetness that is 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, 2 times that of standard sugar.

G. Beverage and drink

In some embodiments, the beverage or drink comprises the composition of the present application or a sweetener composition containing the composition. The beverage may be sweetened or unsweetened. The compositions of the present application or sweetener compositions containing the same may be added to beverages to sweeten the beverages or to enhance their original sweetness or flavor profile.

As used herein, a "drink" is a ready-to-drink beverage, beverage concentrate, beverage syrup, or powdered beverage. Suitable ready-to-drink beverages include carbonated beverages and non-carbonated beverages. Carbonated beverages include, but are not limited to, frozen carbonated beverages, fortified sparkling beverages, colas, fruit-flavored beverages (e.g., lemon-lime, orange, grape, strawberry, and pineapple), ginger sparkling waters, soft drinks, and root beer. Non-carbonated beverages include, but are not limited to, fruit juices, fruit flavored juices, fruit juice beverages, nectar beverages, vegetable juices, vegetable sauces, sports drinks, energy drinks, fortified water drinks, enhanced water drinks with vitamins (e.g., water with natural or synthetic flavors), coconut water, tea-type beverages (e.g., black tea, green tea, black tea, oolong tea), coffee, cocoa drinks containing milk components (e.g., milk drinks, coffee containing milk components, milk coffee, milk tea, fruit milk drinks), and drinks containing grain extracts and smoothies.

Beverage concentrates and beverage syrups are prepared from an initial liquid base (e.g., water) and the desired beverage ingredients. A full strength beverage is then prepared by adding more water. Powdered beverages are prepared by dry blending all the beverage ingredients without a liquid base. A full strength beverage is then prepared by adding a full volume of water.

The beverage comprises a matrix, i.e., a base component, in which the ingredients comprising the composition of the present application are dissolved. In one embodiment, the beverage comprises water as a base as a beverage quality, for example: deionized water, distilled water, reverse osmosis water, carbon treated water, purified water, desalted water and combinations thereof may be used. Other suitable substrates include, but are not limited to, phosphoric acid, phosphate buffer, citric acid, citrate buffer, and carbon-treated water.

In some embodiments, the beverage comprises a composition of the present application. In some embodiments, the beverage comprises the sweetener composition of the present application.

The following strength beverages may be provided with the compositions of the present application or the sweetener compositions of the present application.

In some embodiments, the total concentration of SG in the beverage is from about 50ppm to about 900ppm, for example: about 50ppm to about 600ppm, about 50ppm to about 500ppm, about 50ppm to about 400ppm, about 50ppm to about 300ppm, about 50ppm to about 200ppm, about 100ppm to about 600ppm, about 100ppm to about 500ppm, about 100ppm to about 400ppm, about 100ppm to about 300ppm, about 100ppm to about 200ppm, about 200ppm to about 600ppm, about 200ppm to about 500ppm, about 200ppm to about 400ppm, about 200ppm to about 300ppm, about 300ppm to about 600ppm, about 300ppm to about 500ppm, about 300ppm to about 400ppm, about 400ppm to about 600ppm, about 400ppm to about 500ppm, about 500ppm to about 600 ppm.

H. Pharmaceutical composition

The term "pharmaceutical composition" includes solids, liquids and gases, and is an ingestible material of pharmaceutical value, such as cough syrups, cough drops, medicinal sprays, vitamins, and chewable tablets.

I. Oral hygiene composition

The term "oral hygiene composition" includes mouthwashes, mouthrinses, toothpastes, tooth polishes, mouth sprays, mouth fresheners.

J. Smoking composition

The term "smoking composition" in this application includes cigarettes, pipes and cigars, as well as all forms of tobacco, such as shredded filler, leaf, stem, dried, cured homogenized leaf, reconstituted binder, reconstituted tobacco in sheet, granule or other form of tobacco dust, fines or other source. "smoking compositions" also include tobacco substitutes made with non-tobacco treatments, such as the representative tobacco substitutes described in U.S. patents US3529602, 3703177, and 4079742, which are incorporated herein by reference.

Process for producing SG/GSG composition

In another aspect, the present application relates to a method of producing the SG/GSG compositions of the present application.

In some embodiments, the compositions of the present application are prepared by enzymatically glycosylating a starting material to obtain a GSG product.

In certain embodiments, the GSG for use herein is prepared by the steps of: i) dissolving a glucose donor material in water to form a dissolved glucose donor material; ii) adding a raw material SG composition to the dissolved glucose donor material to obtain a mixture; iii) adding an effective amount of an enzyme to the reaction mixture to form a reaction mixture, wherein the enzyme facilitates the transfer of glucose from the glucose donor molecule to SG added to the raw SG composition in the mixture; incubating the reaction mixture at the desired temperature for a predetermined reaction time to glycosylate the SG of the SG composition with the glucose moiety present in the glucose donor material; in some further embodiments, after a predetermined ratio of GSG and residual SG is achieved, the mixture may be heated to a temperature high enough and for a time long enough to inactivate the enzyme. In some embodiments, the enzyme is removed by filtration, rather than inactivation. In other embodiments, the enzyme is removed by filtration after inactivation. In some embodiments, the resulting solution of GSG, residual SG, and dextrin is decolorized. In certain embodiments, the resulting solution of GSG, residual SG, and dextrin is dried. In some embodiments, the drying is spray drying. In some embodiments, step (i) comprises the following sub-steps: (a) mixing a glucose donor material in a defined amount of water to form a suspension, (b) adding a defined amount of glycosylase to the suspension, (c) incubating the suspension at a reaction temperature for a reaction time to form a liquefied glucose donor material. The enzyme reaction temperature is 20-100 deg.C, 40-80 deg.C, 50-70 deg.C, 55-65 deg.C, or about 60 deg.C. The reaction time may be about 0.5 hours to about 24 hours, and generally about 12 hours to about 24 hours.

In some embodiments, the glucose donor molecule is a dextrin. In a preferred embodiment, the dextrin is a cyclodextrin, a maltodextrin or a amylodextrin. In certain preferred embodiments, the raw material SG composition is a stevia extract.

Enzymes that hydrolyze starch and/or glycosylation include, but are not limited to, cyclodextrin glycosyltransferase (cgtase), alpha-amylase, pullulanase, beta-amylase, saccharifying enzyme, isoamylase, maltogenic amylase, and pullulanase. In some embodiments, the water is Reverse Osmosis (RO) purified water.

In some embodiments, the amount of SG in the raw SG composition is about 10 to 99 wt%. In some embodiments, the liquefied glucose donor molecule is liquefied dextrin, and the weight ratio of SG composition to dextrin when added to the starting SG composition is from 1:99 to 99: 1.

In some embodiments, the culturing time is from 0.1 to 24 hours, from 0.1 to 12 hours, from 0.1 to 6 hours, from 0.1 to 4 hours, from 0.1 to 3 hours, from 0.1 to 2, from 0.1 to 1 hour, from 0.1 to 0.5 hours, from 0.5 to 24 hours, from 0.5 to 12 hours, from 0.5 to 6 hours, from 0.5 to 4 hours, from 0.5 to 3 hours, from 0.5 to 2, from 0.5 to 1 hour, from 1 to 24 hours, from 1 to 12 hours, from 1 to 6 hours, from 1 to 4 hours, from 1 to 3 hours, from 2 to 24 hours, from 2 to 12 hours, from 2 to 6 hours, from 2 to 4 hours, from 2 to 3 hours, from 3 to 24 hours, from 3 to 12 hours, from 3 to 6 hours, from 3 to 4 hours, from 4 to 24 hours, 4-12 hours, 4-6 hours, 6-24 hours, 6-12 hours or 12-24 hours, the culture temperature is 4-80 ℃, 10-80 ℃, 15-80 ℃, 20-80 ℃, 30-80 ℃, 40-80 ℃, 50-80 ℃, 60-80 ℃, 70-80 ℃, 4-80 ℃, 10-80 ℃, 15-80 ℃, 20-80 ℃, 30-80 ℃, 40-80 ℃, 50-80 ℃, 60-80 ℃, 70-80 ℃, 50-70 ℃ or 55-65 ℃.

In an exemplary embodiment, the GSG used in the present application is prepared as follows: i) dissolving dextrin in water; ii) adding stevia extract to the liquefied dextrin, the total SG content in the stevia extract being 70% -99% or 60% -99%, to obtain a mixture, wherein the weight ratio of dextrin to stevia extract is preferably 20:80-80:20 or 40:60-60: 40; iii) adding GGT enzyme to the mixture, incubating at 60 ℃ for a desired length of reaction time, and glycosylating SG with glucose molecules from dextrin; IV) after the desired ratio of GSG to residual SG content has been achieved, the reaction mixture is heated at 90-100 ℃ for 30 minutes to inactivate the GGT enzyme, and the enzyme is then removed by filtration; v) decoloring and spray drying to prepare a solution of GSG, residual SG and dextrin. In a more preferred embodiment, the dextrin is tapioca dextrin and the water is Reverse Osmosis (RO) -purified water.

In other exemplary embodiments, the method for forming the hydrolysate-containing composition of the present application comprises the steps of: (1) mixing GSG and SG with water; (2) heating the mixture and stirring until the mixture is completely dissolved to obtain a clear solution; (3) the solution was further stirred at this temperature and then cooled to room temperature. Step (4) may comprise crystallizing or spray drying the solution of step (2) and then heating the mixture to 40-100 deg.C, 50-90 deg.C, or even 60-70 deg.C.

The sweetness of the hydrolysate-containing composition of the present application can be adjusted by adding any of the above additives. For example, β -1, 4-galactosyl can be substituted on GSG using β -1, 4-galactosyltransferase in reactions known in the art.

Methods of use of SG/GSG compositions

In another aspect, the invention relates to a method of using the SG/GSG compositions of the present application as a sweetener, co-sweetener, or flavoring agent.

In some embodiments, the method is a method of improving the sweetness of an orally consumable composition. The method comprises the step of adding an effective amount of a composition of the present application to an orally consumable composition. In some embodiments, the method further comprises the step of mixing the composition of the present application with a liquid carrier to form a solution. Preferred carriers include water, ethanol, other alkyl alcohols used in food processing or mixtures thereof. The resulting solution is contacted with the orally consumable composition and the carrier is then evaporated or otherwise removed from the orally consumable composition or the composition of the present application is deposited in the orally consumable composition. This process is particularly useful for adding the compositions of the present application to tea leaves, herbal leaves and other sweeteners, particularly granular sucrose.

According to another embodiment, a liquid filtration material suitable for use in an orally consumable composition is prepared with the composition of the present application. As used herein, "liquid filter" refers to a porous or semi-porous filter material used to prepare orally consumable compositions such as tea bags, coffee filters, or filter discs. By "filter disc" is meant a porous or semi-porous inert substance added to an orally consumable composition, intended as a vehicle for adding a flavour or sweetener composition to the orally consumable composition. A liquid filter comprising a filter material and a composition of the present application is generally prepared by mixing the composition of the present application with a carrier to form a mixture of the composition of the present application and the carrier; contacting a composition carrier mixture of the present application with a filter material; the carrier is removed from the filter material, thereby depositing a residue of the composition of the present application on the filter material.

The compositions of the present application can be used as a sweetener, a co-sweetener, or as a flavor in confectioneries, and snacks selected from the group consisting of dairy-based, cereal-based, baked, vegetable-based, fruit-based, root/tuber/stem-based, nut-based, gum-based, other vegetable-based, egg-based, meat-based, seafood-based, other animal-based, algae-based, processed (e.g., coated), preserved (e.g., portion ready-to-eat meals), and synthetic (e.g., gel) products. The confectionery, sweetmeats, desserts and snacks may be in the form of ready-to-eat, ready-to-cook, ready-to-mix, raw materials or ingredients.

The compositions of the present application may be used as sweeteners, co-sweeteners, or as flavoring agents in both prescription and over-the-counter pharmaceuticals, analytical, diagnostic kits, and treatment regimens. The treatment regimen is selected from the group consisting of weight management, nutritional supplementation, vitamins, infant diets, diabetic diets, athlete's diet, senior diet, low carbohydrate diet, low fat diet, low protein diet, high carbohydrate diet, high fat diet, high protein diet, low calorie diet, non-caloric diet, oral hygiene products (e.g., toothpaste, mouthwash, dental floss, toothbrush, tools, etc.), personal care products (e.g., soap, shampoo, rinse, lotion, balm, ointment, salve, paper, perfume, lipstick, other cosmetics), professional dental products (e.g., liquids, chews, inhalants, injections, salves, resins, lotions, pads, floss, tools), medical, veterinary and surgical products (e.g., liquids, chews, inhalants, injections, ointments, resins, lotions, pads, floss, implements), and drug mix fillers, syrups, capsules, gels, and coated products.

The compositions of the present application may be used as flavorants in consumer packaging materials and containers selected from the group consisting of plastic films, thermosetting and thermoplastic resins, glues, aluminum foil, paper, bottles, boxes, inks, coatings, adhesives, packaging coating products.

The compositions of the present application may be used as flavorants on commercial products selected from the group consisting of: sweeteners, co-sweeteners, coated sweetener sticks, frozen dessert sticks, spoons (for human and veterinary use), dental appliances, pre-sweetened disposable tableware and utensils, sachets, dried flowers, edible dried flowers, artificial flowers, edible artificial flowers, garments, edible garments, massage oils and edible massage oils.

In some embodiments, the compositions of the present application are used as sweeteners in effective amounts with improved solubility and/or sensory profile.

In some embodiments, the compositions of the present application are used as co-sweeteners in effective amounts, having improved solubility and/or sensory profile.

In other embodiments, the compositions of the present application are used as co-flavoring agents in effective amounts.

The term "isosweet" is used herein to indicate that the sweetness of the present composition is comparable to that of sugar.

For use as a co-sweetener, the compositions of the present application (e.g., vapor, ethanol, or alkanol aerosolized products deposited onto the co-sweetener) may be coated or impregnated with other solid sweeteners such as granulated or powdered sugar and synthetic sweeteners in a manner known in the sweetener art; as a separate powder mixed with a solid sweetener; co-crystallizing with other solid sweeteners; or suspended or dissolved in liquid sweeteners such as corn syrup and honey. The ethanol purge and drying stages in industrial embodiments can generally be configured using commercial spray dryers to produce product particle sizes suitable for the intended use.

In some embodiments, the compositions of the present application are used as flavoring agents to enhance or improve the flavor of consumables. In some embodiments, the improved or enhanced flavor characteristics of the compositions of the present invention, when used in effective amounts, are sweet, fruity, floral, herbal, spicy, aromatic, pungent, "nut-like" (e.g., almonds, walnuts), "spicy" (e.g., cinnamon, clove, nutmeg, fennel, and wintergreen), "non-citrus fruit flavors" (e.g., strawberry, cherry, apple, grape, raisin, tomato, currant, and blackberry), "citrus flavors" (e.g., orange, lemon, lime, and grapefruit), and other useful flavors, including coffee, cocoa, mint, spearmint, vanilla, and maple.

In some embodiments, the compositions of the present application sweeten, modify, or enhance the taste, flavor, and/or texture of orally consumable compositions in an effective amount.

The term "effective amount" refers to an amount that produces sensory perception. Excessive use of the compositions of the present application can produce undesirable flavor changes or enhancements, as can be the inability to add too much sugar to a food or beverage. The amount of the composition of the present application may vary within wide limits depending on the desired organoleptic effect to be achieved in order to achieve the desired effect of the orally consumable composition and the properties of the starting composition.

The compositions of the present application may be added to an orally consumable composition by mixing the composition of the present application with the orally consumable composition or mixing the composition of the present application with the ingredients of the orally consumable composition.

5. Detailed description of the preferred embodiments

The following paragraphs numbered consecutively from 1 to 94 provide various aspects of the present application. In one embodiment of paragraph 1, the present application provides:

1. a composition comprising one or more Glycosylated Steviol Glycosides (GSG) and one or more Steviol Glycosides (SG).

2. The composition according to paragraph 1, which comprises one or more SG, the total content of SG in the composition being from 0.1 to 99.5% by weight.

3. The composition of paragraph 1, wherein the one or more SG are selected from table a or table B.

4. The composition of paragraph 1, wherein the one or more SGs comprise 25-35 wt% Reb-a, 0.4-4 wt% Reb-B, 5-15 wt% Reb-C, 1-10 wt% Reb-D, 2-5 wt% Reb-F, 1-5 wt% Reb-K, and 20-40 wt% stevioside.

5. The composition of paragraph 3 or 4, wherein the one or more SG include one or more compounds selected from the group consisting of 1-5 wt% rubusoside, 1-3 wt% dulcoside A, 0.01-3 wt% steviolbioside, 0.2-1.5 wt% dulcoside B, 00.01-2 wt% Reb-O, 0.01-2 wt% Reb-S, 0.01-1.2 wt% Reb-T, 0.01-0.8 wt% Reb-R, 0.01-0.7 wt% Reb-J, 0.01-0.7 wt% Reb-W, 0.01-0.7 wt% Reb-V, 0.01-0.6 wt% Reb-V2, 0.01-0.5 wt% Reb-G, 0.01-0.5 wt% Reb-H, 0.01-0.5 wt% Reb-K2, 0.01-0.5 wt% Reb-5 wt% Reb-G, 0.01-0.5 wt% Reb-5 wt% Reb-H, 0.5 wt% Reb-3-5 wt% K630.5 wt% Reb-5U # 9, 0.5-5U # 9-5, 0.01-0.5 wt% Rel SG #5, 0.01-0.4 wt% Reb-M, 0.01-0.4 wt% Reb-N, 0.01-0.4 wt% Reb-E, 0.01-0.4 wt% Reb-F1, 0.01-0.4 wt% Reb-Y, and combinations thereof.

6. The composition of any of paragraphs 3-5, wherein the one or more SG include at least 20, at least 21, at least 22, at least 23, or at least 24 selections from 1-5 wt% rubusoside, 1-3 wt% dulcoside A, 0.01-3 wt% steviolbioside, 0.2-1.5 wt% dulcoside B, 00.01-2 wt% Reb-O, 0.01-2 wt% Reb-S, 0.01-1.2 wt% Reb-T, 0.01-0.8 wt% Reb-R, 0.01-0.7 wt% Reb-J, 0.01-0.7 wt% Reb-W, 0.01-0.7 wt% Reb-V, 0.01-0.6 wt% Reb-V2, 0.01-0.5 wt% Reb-G, 0.01-0.5 wt% Reb-V6356, 0.01-0.5 wt% Reb-G, 0.01-0.5 wt% Reb-0.5 wt% H-0.01-0.5 wt% Reb-3-0.3 wt% Reb-3U-2, 0.01-0.5% Reb-I, 0.01-0.5% Rel SG #4, 0.01-0.5% Rel SG #5, 0.01-0.4% Reb-M, 0.01-0.4% Reb-N, 0.01-0.4% Reb-E, 0.01-0.4% Reb-F1, and 0.01-0.4% Reb-Y.

7. The composition of paragraph 1, wherein the one or more SG comprise 45-55 wt% Reb-a, 20-40 wt% stevioside, 2-6 wt% Reb-C, 0.5-3 wt% Reb-B, and 0.5-3 wt% Reb-D.

8. The composition of paragraph 7, wherein the one or more SG further comprises one or more ingredients selected from the group consisting of 0.1-3 wt% related SG #5, 0.05-1.5 wt% Reb-R1, 0.0.05-1.5 wt% Reb-K2, 0.05-1.5 wt% Reb-E, 0.01-1 wt% dulcoside a, 0.01-1 wt% dulcoside B, 0.01-1 wt% rubusoside, 0.01-1 wt% steviolbioside, 0.01-1 wt% isosteviolbioside, 0.01-1 wt% stevioside-B, 0.01-1 wt% related SG #3, 0.01-1 wt% related SG #2, 0.01-1 wt% Reb-G, 0.01-1 wt% Reb-F, and 0.01-1 wt% Reb-W.

9. The composition of paragraph 7, wherein the one or more SG further comprises at least 12, at least 13, at least 14, or at least 15 ingredients selected from the group consisting of 0.1-3 wt% related SG #5, 0.05-1.5 wt% Reb-R1, 0.0.05-1.5 wt% Reb-K2, 0.05-1.5 wt% Reb-E, 0.01-1 wt% dulcoside a, 0.01-1 wt% dulcoside B, 0.01-1 wt% rubusoside, 0.01-1 wt% steviolbioside, 0.01-1 wt% isoalcohol bioside, 0.01-1 wt% stevioside-B, 0.01-1 wt% related SG #3, 0.01-1 wt% related SG #2, 0.01-1 wt% Reb-G, 0.01-1 wt% B-F, and 0.01-1 wt% Reb-1W.

10. The composition of paragraph 1, wherein the one or more SG comprise 35-45 wt% Reb-a, 10-25 wt% stevioside, 4-12 wt% Reb-B, 4-12 wt% dulcoside a, 0.5-4 wt% Reb-C, and 0.1-4 wt% Reb-O.

11. The composition of paragraph 8, wherein the one or more SG further comprises one or more ingredients selected from the group consisting of 0.3-3 wt% rubusoside, 0.1-3 wt% Reb-D, 0.1-3 wt% Reb-G, 0.1-3 wt% Reb-I, 0.1-3 wt% stevioside B, 0.1-3 wt% related SG #3, 0.05-1.5 wt% Reb-E, 0.05-2 wt% Reb-R, 0.05-1 wt% dulcoside B, 0.01-1 wt% Reb-N, 0.01-1 wt% Reb-Y, 0.01-1 wt% steviol bisoside, 0.01-1 wt% dulcoside B, and combinations thereof.

12. The composition of paragraph 8, wherein the one or more SGs further comprise at least 10, at least 11, at least 12, or at least 13 of an ingredient selected from the group consisting of 0.3-3 wt% rubusoside, 0.1-3 wt% Reb-D, 0.1-3 wt% Reb-G, 0.1-3 wt% Reb-I, 0.1-3 wt% stevioside B, 0.1-3 wt% related SG #3, 0.05-1.5 wt% Reb-E, 0.05-2 wt% Reb-R, 0.05-1 wt% dulcoside B, 0.01-1 wt% Reb-N, 0.01-1 wt% Reb-Y, 0.01-1 wt% steviol bisoside, and 0.01-1 wt% dulcoside B.

13. A composition according to paragraph 1, which comprises one or more GSGs, the total content of GSGs in the composition being from 0.1 to 99.5 wt%.

14. The composition of paragraph 13, wherein the one or more GSGs are selected from table B.

15. A composition according to paragraph 13 or 14, comprising a plurality of GSGs and a plurality of SGs, wherein the total amount of the plurality of GSGs comprises from 10 to 80 wt% of the composition and the total amount of the plurality of SGs comprises from 10 to 40 wt% of the composition.

16. The composition according to paragraph 15, which comprises 10-30 wt% SG, 50-70 wt% GSG and 60-90 wt% total glycosides.

17. The composition of any of paragraphs 13-15, further comprising:

(d)0.1-2wt％GSG-6G-3；

(g)2-6wt％GSG-5G-1R4；

(h) one or more SG-6G-1R group components selected from the group consisting of 0.1-1 wt% GSG-6G1R-1a,0.2-2 wt% GSG-6G1R-1b and 0.3-2.5 wt% GSG-6G 1R-2;

(k)1-4wt％GSG-5G1X-1，

18. The composition of paragraph 17, further comprising at least 5, 6, 7, or 8 unreacted steviol glycosides selected from the group consisting of 1-8 wt% Reb-A, 0.1-1.5 wt% Reb-B, 0.05-3 wt% Reb-C, 0.05-1 wt% Reb-D, 0.05-0.3 wt% Reb-F, 0.05-0.25 wt% Reb-K, 0.05-0.5 wt% rubusoside, and 0.05-3 wt% stevioside.

19. A composition according to any of paragraphs 13-15, comprising:

(d)0.1-2wt％GSG-6G-3；

(e) one or more GSG-3G1R-3 group components selected from the group consisting of 0.2-3 wt% GSG-3G1R-3a and 1.5-5 wt% GSG-3G1R-3 b;

(g)2.5-5wt％GSG-5G-1R4；

(k)1-2.5wt％GSG-5G1X-1，

20. The composition of paragraph 19, further comprising at least 4, 5, 6, or 7 unreacted steviol glycosides selected from the group consisting of 1.5-12.5 wt% Reb-a, 0.2-1.5 wt% Reb-B, 0.5-4 wt% Reb-C, 0.3-1 wt% Reb-D, 0.1-2.5 wt% Reb-F, 0.05-2.5 wt% rubusoside, and 1.5-6.5 wt% stevioside.

21. A composition according to any of paragraphs 13-15, comprising:

(d)0.5-1.5wt％GSG-6G-3；

(g)2.5-5wt％GSG-5G-1R4；

(h) one or more SG-6G-1R group components selected from the group consisting of 0.5-1.5 wt% GSG-6G1R-1a,0.5-1.5 wt% GSG-6G1R-1b, and 0.5-2 wt% GSG-6G 1R-2;

(i) a component having SG-3G-1X group selected from the group consisting of 2-5 wt% GSG-3G1X-4 and 1-3 wt% GSG-3G 1X-5;

(j) A component consisting of SG-4GX group selected from the group consisting of 0.3-1.5 wt% GSG-4G1X-1, 1-3.5 wt% GSG-4G1X-2, 1.5-4 wt% GSG-4G1X-3, and 0.5-2 wt% GSG-4G 1X-4; and

(k)1.5-3wt％GSG-5G1X-1，

22. The composition of paragraph 21, further comprising at least 4, 5, 6, or 7 unreacted steviol glycosides, an ingredient selected from the group consisting of 0.5-2.5 wt% Reb-a, 0.2-1 wt% Reb-B, 0.2-0.8 wt% Reb-C, 0.2-0.6 wt% Reb-D, 0.05-0.25 wt% Reb-F, 0.05-0.6 wt% rubusoside, and 0.05-2 wt% stevioside.

23. A composition according to any of paragraphs 13-15, comprising:

(d)0.3-2.5wt％GSG-6G-3；

(g)1.5-7.5wt％GSG-5G-1R4；

(k)0.5-4.5wt％GSG-5G1X-1，

24. The composition of paragraph 23, further comprising at least 4, 5, 6, or 7 unreacted steviol glycosides selected from the group consisting of 1-6 wt% Reb-a, 0.2-2 wt% Reb-B, 0.5-3.5 wt% Reb-C, 0.1-1.5 wt% Reb-D, 0.05-2 wt% Reb-F, 0.05-1 wt% rubusoside, and 0.05-3.5 wt% stevioside.

25. The composition of paragraph 23, further comprising at least 4, 5, 6, or 7 unreacted steviol glycosides selected from the group consisting of 3-10 wt% Reb-a, 0.05-2 wt% Reb-C, 0.05-2 wt% Reb-D, 0.05-1.5 wt% Reb-G, 0.05-0.5 wt% Reb-O, 0.05-0.5 wt% rubusoside, and 0.05-4 wt% stevioside.

26. Any one of the compositions 13-15 according to paragraph 1, comprising:

(d)0.1-2wt％GSG-6G-3；

(g)2-6wt％GSG-5G-1R4；

(h) One or more SG-6G-1R group components selected from the group consisting of 0.1-1 wt% GSG-6G1R-1a,0.1-1 wt% GSG6G1R-1b, and 0.2-2 wt% GSG-6G 1R-2;

(k)1-4wt％GSG-5G1X-1，

27. The composition of paragraph 26, further comprising at least 4, 5, 6, or 7 unreacted steviol glycosides selected from the group consisting of 6-12 wt% Reb-a, 0.1-1.5 wt% Reb-B, 0.5-3.5 wt% Reb-C, 0.1-1.5 wt% Reb-D, 0.8-3 wt% Reb-F, 0.5-2.5 wt% rubusoside, and 2-6 wt% stevioside.

28. A composition according to any of paragraphs 13-15, comprising:

(d)0.1-2wt％GSG-6G-3；

(g)2-6wt％GSG-5G-1R4；

(k)1-3wt％GSG-5G1X-1，

29. The composition of paragraph 28, further comprising at least 4, 5, 6, or 7 unreacted steviol glycosides selected from the group consisting of 15-25 wt% Reb-a, 0.05-1 wt% Reb-B, 1-3 wt% Reb-C, 0.1-1.5 wt% Reb-D, 0.8-3 wt% Reb-F, 0.3-2 wt% rubusoside, and 6-12 wt% stevioside.

30. The composition of any one of paragraphs 1-29, further comprising thaumatin.

31. The composition of any of paragraphs 1-29, further comprising a dextrin.

32. The composition of paragraph 30, wherein the dextrin is a cyclodextrin.

33. The composition of any of paragraphs 1-29, further comprising a salt.

non-SG sweeteners

34. The composition of any of paragraphs 1-33, further comprising one or more non-SG sweeteners.

35. The composition of paragraph 34, wherein the one or more non-SG sweeteners comprise a non-steviol sugar or a non-steviol caramel.

36. The composition of paragraph 34 or 35, wherein the non-SG sweetener comprises one or more sweeteners selected from: cyclamate and salts thereof, sucralose, aspartame, saccharin and salts thereof, xylitol, acesulfame-K, neotame, N- [3- (3-hydroxy-4-methoxyphenyl) propyl ] -alpha-aspartyl ] -L-phenylalanine 1-methyl ester (ANS9801), glycyrrhizin, thaumatin, monellin, and combinations thereof.

37. The composition of any of paragraphs 34-35, wherein the non-SG sweetener comprises one or more carbohydrate sweeteners selected from the group consisting of sucrose, glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose, arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, gulose, idose, mannose, talose, fructose, psicose, sorbose, tagatose, mannoheptulose, sedoheptulose, octulose, fucose, rhamnose, arabinose, terrose, sialose, and combinations thereof.

38. The composition of paragraph 34, wherein the non-steviol sugars comprise more than one carbohydrate sweetener and more than one non-carbohydrate sweetener.

39. The composition of paragraph 34, wherein the non-SG sweetener comprises one or more protein sweeteners.

40. The composition of paragraph 39, wherein the one or more protein sweeteners comprises thaumatin.

Salt (salt)

41. The composition of any of paragraphs 1-40, further comprising one or more salts.

42. The composition of paragraph 41, wherein the one or more salts comprise NaCl and/or KCl.

43. The composition of paragraph 41, the salt comprising one or more SG salts.

44. The composition of paragraph 43, wherein the one or more salts of SG include salts of STB.

45. The composition of paragraph 43, wherein the one or more salts of SG include the sodium salt of RB.

Consumer product

46. An orally consumable composition comprising an SG composition of any one of paragraphs 1 to 45.

47. The orally consumable composition of paragraph 46, wherein the orally consumable composition is a sweetener.

48. The orally consumable composition of paragraph 46, wherein the orally consumable composition is a flavoring agent.

Production method

49. A method of preparing a GSG composition comprising the steps of: (a) dissolving a glucose donor material in water to form a dissolved glucose donor material; (b) adding a SG composition to the dissolved glucose donor material to obtain a reaction mixture; (c) adding an effective amount of an enzyme to the reaction mixture, wherein the enzyme facilitates the transfer of glucose from the glucose donor molecule to SG added to the SG composition in the mixture; (d) incubating at the desired temperature for a predetermined reaction time to glycosylate the SG of the SG composition with the glucose moiety present in the glucose donor material; (e) inactivating the enzyme; (f) removing the enzyme from the reaction mixture; and (g) drying the resulting solution of GSG, residual SG and dextrin.

50. The method of paragraph 48, wherein the glucose donor material is dextrin.

51. The method of paragraph 50, wherein the dextrin is tapioca dextrin.

52. The method of paragraph 50, wherein the dextrin is a cyclodextrin.

53. The method of paragraph 50, wherein the dextrin is maltodextrin.

54. The method of preparing a GSG composition of any of paragraphs 49-53, wherein the water is reverse osmosis purified water.

55. The method of preparing a GSG composition of any one of paragraphs 49-54, wherein the SG composition is a stevia extract.

56. The method of preparing a GSG composition of any of paragraphs 49-55, wherein the total content of SG in the SG composition is 1% to 99%, or 10% to 90%, or 15% to 60%.

57. The method of making a GSG composition of any of paragraphs 49-56, wherein the weight ratio of the glucose donor molecule to the SG composition is 10:90-90:10, 20:80-80:20, 30:70-70:30, or 40:60-60: 40.

58. The method of preparing a GSG composition of any of paragraphs 49-57, wherein the enzyme is a cgtase.

59. The method of preparing a GSG composition of any of paragraphs 49-58, wherein the inactivation of the enzyme comprises heating the reaction mixture at a temperature of 90 ℃ or greater for a time period of 10 minutes or greater.

60. The method of preparing a GSG composition of any of paragraphs 49-59, further comprising decolorizing the reaction mixture after step v).

61. The method of preparing a GSG composition of any of paragraphs 49-60, wherein the drying is spray drying.

Application method

62. A method of increasing the sweetness of an orally consumable composition comprising the step of adding an effective amount of one or more SG and/or one or more GSGs of any one of paragraphs 1-48 to the orally consumable composition.

63. A method of increasing the taste or flavor of an orally consumable composition comprising the step of adding an effective amount of one or more SG and/or one or more GSG of any one of paragraphs 1-48 to the orally consumable composition.

64. The composition of any of the above paragraphs, wherein the one or more SG comprise at least one SG selected from the group consisting of: related SG #1, SG-4, isosteviolbioside, related SG #3, rebaudioside R1, stevioside F, SG-Unk1, dulcoside B, SG-3, isorebaudioside B, isosteviolbioside, rebaudioside KA, SG-13, stevioside B, rebaudioside R, SG-Unk2, SG-Unk3, rebaudioside F3, rebaudioside F2, rebaudioside C2, stevioside E2, SG-10, rebaudioside L1, SG-2, rebaudioside A3, isorebaudioside A2, rebaudioside A2, rebaudioside E, rebaudioside H1, related SG #2, related SG #5, rebaudioside U2, rebaudioside T, rebaudioside W2, rebaudioside W3, rebaudioside W68612, SG # 9-K8653, SG-828653, rebaudioside K8653, rebaudioside K5, rebaudioside K-82 3, rebaudioside A, rebaudioside D-4, rebaudioside D, rebaudioside A, rebaudioside D-K-5, rebaudioside D-4, rebaudioside A, rebaudioside D-I, rebaudioside E-D-, SG-Unk6, rebaudioside Q2, rebaudioside Q3, rebaudioside I2, rebaudioside T1, related SG #4, rebaudioside V2, rebaudioside Y, 15 α -OH-rebaudioside M, rebaudioside O2, and combinations thereof.

65. The composition of any of the preceding paragraphs, wherein one or more SG are present in the composition and are selected from the group consisting of: RA20, RA40, RA50, RA60, RA80, RA90, RA95, RA97, RA98, RA99, RA99.5, RB8, RB10, RB15, RC15, RD6, and combinations thereof.

66. The composition of any of the above paragraphs, wherein one or more SG's correspond to at least one SG group selected from SG-1G, SG-2G, SG-3G, SG-4G, SG-5G, SG-6G, SG-1G1R, SG-2G1R, SG-3G1R, SG-4G1R, SG-5G1R, SG-6G1R, SG-1G1X, SG-2G1X, SG-3G1X, SG-4G1X, SG-5G1X, and combinations thereof.

67. The composition of any of the above paragraphs, wherein the one or more SGs comprise at least one SG having a molecular weight of less than or equal to 965 daltons, or, the one or more SGs comprise at least one SG having a molecular weight of less than or equal to 804 daltons, or, the one or more SGs comprise at least one SG having a molecular weight of greater than 965 daltons, or, the one or more SGs comprise at least one SG having a molecular weight of greater than or equal to 1127 daltons, or, the one or more SGs comprise at least one SG having a molecular weight of greater than or equal to 1259 daltons.

68. The composition of any of the preceding paragraphs, wherein the one or more GSGs are further glycosylated with one or more SGs in table a.

69. The composition of paragraph 68, wherein the one or more GSGs are one or more SG further glycosylation products selected from the group consisting of: related SG #1, SG-4, isosteviolbioside, related SG #3, rebaudioside R1, stevioside F, SG-Unk1, dulcoside B, SG-3, isorebaudioside B, isosteviolbioside, rebaudioside KA, SG-13, stevioside B, rebaudioside R, SG-Unk2, SG-Unk3, rebaudioside F3, rebaudioside F2, rebaudioside C2, stevioside E2, SG-10, rebaudioside L1, SG-2, rebaudioside A3, isorebaudioside A2, rebaudioside A2, rebaudioside E, rebaudioside H1, related SG #2, related SG #5, rebaudioside U2, rebaudioside T, rebaudioside W2, rebaudioside W3, rebaudioside W68612, SG # 9-K8653, SG-828653, rebaudioside K8653, rebaudioside K5, rebaudioside K-82 3, rebaudioside A, rebaudioside D-4, rebaudioside D, rebaudioside A, rebaudioside D-K-5, rebaudioside D-4, rebaudioside A, rebaudioside D-I, rebaudioside E-D-, SG-Unk6, rebaudioside Q2, rebaudioside Q3, rebaudioside I2, rebaudioside T1, related SG #4, rebaudioside V2, rebaudioside Y, 15 α -OH-rebaudioside M, rebaudioside O2, and combinations thereof.

70. The composition of paragraph 68, wherein the one or more GSGs comprise at least one GSG selected from the group consisting of GSG-1G-1, GSG-1G-2, GSG-1G-3, GSG-1G-4, GSG-1G-5, GSG-2G-1, GSG-2G-2, GSG-2G-3, GSG-2G-4, GSG-3G-1, GSG-3G-2, GSG-3G-3, GSG-4G-1, GSG-4G-2, GSG-5G-1, and combinations thereof.

71. The composition of paragraph 68, wherein the one or more GSGs comprise at least one GSG selected from the group consisting of GSG-3G-2, GSG-3G-3, GSG-3G-4, GSG-3G-7, GSG-3G-8, GSG-4G-1, GSG-4G-2, GSG-4G-3, GSG-4G-7, GSG-5G-1, GSG-5G-2, GSG-5G-3, GSG-5G-4, GSG-5G-5, GSG-6G-3, and combinations thereof.

72. The composition of paragraphs 68-69, the one or more GSGs comprising one or more rhamnose moieties, one or more deoxyhexose moieties, or a combination thereof.

73. The composition of paragraph 72, wherein the one or more GSGs are selected from the group consisting of: GSG-1G1R-1, GSG-1G1R-2, GSG-2G1R-1, GSG-1G1R-3, GSG-2G1R-2, GSG-3G1R-1, GSG-1G1R-4, GSG-2G1R-3, GSG-3G1R-2, GSG-4G-1R-1, GSG-1G1R-5-1, GSG-2G1R-4, GSG-3G1R-3a, GSG-3G1R-3b, GSG-4G1R-2, GSG-5G1R-1 and combinations thereof.

74. The composition of paragraph 72, wherein said one or more GSGs are selected from the group consisting of: GSG-3G1R-3a, GSG-3G1R-3b, GSG-4G1R-2, GSG-4G1R-3, GSG-4G1R-4, GSG-4G1R-6, GSG-5G1R-4, GSG-6G1R-1a, GSG-6G1R-1b, GSG-6G1R-2 and combinations thereof.

75. The composition of paragraphs 68-69, wherein the one or more GSGs comprise one or more xylose moieties, arabinose moieties or a combination thereof.

76. The composition of paragraph 75, wherein said one or more GSGs are selected from the group consisting of: GSG-1G1X-1, GSG-1G1X-2, GSG-1G1X-3, GSG-1G1X-4, GSG-2G1X-1, GSG-2G1X-2, GSG-2G1X-3, GSG-3G1X-1, GSG-3G1X-2, GSG-4G1X-1 and combinations thereof.

77. The composition of paragraph 75, wherein said one or more GSGs are selected from the group consisting of: GSG-3G1X-4, GSG-3G1X-5, GSG-4G1X-1, GSG-4G1X-2, GSG-4G1X-3, GSG-4G1X-4 and combinations thereof.

78. The composition of any one of paragraphs 68-77 above, wherein at least one of the one or more GSGs has a molecular weight of less than or equal to 1128 daltons, or at least one of the one or more GSGs has a molecular weight of less than or equal to 966 daltons, or at least one of the one or more GSGs has a molecular weight of less than or equal to 804 daltons, or at least one of the one or more GSGs has a molecular weight of greater than 1128 daltons, or at least one of the one or more GSGs has a molecular weight of greater than or equal to 1260 daltons, or at least one of the one or more GSGs has a molecular weight of greater than or equal to 1422 daltons, or at least one of the one or more GSGs has a molecular weight of greater than or equal to 6 daltons, or 174at least one of the one or more GSGs has a molecular weight of greater than or equal to 1922 daltons.

79. The composition of any of the above paragraphs, wherein the one or more GSGs comprise 50-70 wt% of the composition, or wherein the one or more GSGs comprise 55-65 wt% of the composition, or wherein the one or more SG comprises less than 25 wt% of the composition.

80. An orally consumable composition comprising a GSG composition of any of the above paragraphs.

81. An oral consumer product composition comprising the SG composition of any one of the above paragraphs and the GSG composition of any one of the above paragraphs.

82. The method of preparing a GSG composition of any one of the preceding paragraphs, wherein the weight ratio of glucose donor molecule to SG is from 10:90 to 90:10, from 20:80 to 80:20, from 30:70 to 70:30, or from 40:60 to 60: 40.

83. An orally consumable composition comprising the GSG composition of any one of the above paragraphs, wherein the concentration of SG composition in the orally consumable composition is from about 50ppm to about 900 ppm.

84. The composition of any preceding paragraph, wherein the non-steviol sugar or non-steviol caramel comprises from 0.001% to about 25% by weight of the composition.

85. The composition of any preceding paragraph, wherein the thaumatin comprises 0.01 to 10 wt% of the composition.

86. The composition of any preceding paragraph, wherein SG is RA 20.

87. The composition of any preceding paragraph, wherein the GSG is GSG-RA 20.

88. A composition of any of the preceding paragraphs, further comprising 0.1-2 wt% stev-bios, 0.05-1 wt% Reb-G, 0.5-2 wt% Reb-E, 0.2-2 wt% Reb-M, 0.1-2 wt% dulcoside A, 0.3-2 wt% dulcoside B, 0.2-1 wt% Reb-S, 0.05-0.5 wt% Reb-O, and 0.2-1.5 wt% Reb-R.

89. The composition of any preceding paragraph, further comprising an unreacted steviol glycoside selected from: 0.2-0.5 wt% stev-bios, 0.05-0.5 wt% Reb-G, 0.5-1.5 wt% Reb-E, 0.2-1 wt% Reb-M, 0.2-1 wt% dulcoside A, 0.5-1.5 wt% dulcoside B, 0.2-1 wt% Reb-S, 0.05-0.1 wt% Reb-O and 0.2-1 wt% Reb-R.

90. The composition of any preceding paragraph, further comprising an unreacted steviol glycoside selected from: 0.1-2 wt% stev-bios, 0.2-1 wt% Reb-G, 0.5-2 wt% Reb-E, 0.1-0.5 wt% Reb-M, 0.1-0.5 wt% dulcoside A, 1-2 wt% dulcoside B, 0.5-3 wt% Reb-S, 0.1-0.5 wt% Reb-O and 0.1-1 wt% Reb-R.

91. The composition of any one of the preceding paragraphs, wherein GSG-6G1R-1 comprises 0.2-0.8 wt% GSG-6G1R-1a and 0.3-1.7 wt% GSG-6G1R-1 b.

92. The composition of any preceding paragraph, further comprising an unreacted steviol glycoside selected from: 0.1-0.5 wt% stev-bios, 0.2-1 wt% Reb-G, 0.5-2 wt% Reb-E, 0.05-0.5 wt% Reb-M, 0.1-2 wt% dulcoside A, 0.5-2 wt% dulcoside B, 0.1-1 wt% Reb-S, 0.1-0.5 wt% Reb-O and 0.2-1.5 wt% Reb-R.

93. A composition of any of the preceding paragraphs, comprising:

(a) one or more SG-3G group components selected from the group consisting of 1-10 wt% GSG-3G-2, 1-6 wt% GSG-3G-3, 0.5-3.5 wt% GSG-3G-4, 0.2-5 wt% GSG-3G-7, and 0.5-6 wt% GSG-3G-8;

(b) one or more SG-4G group components selected from the group consisting of 3-15 wt% GSG-4G-1, 0.1-3.5 wt% GSG-4G-2, 0.1-3.5 wt% SG-4G-3, and 1-10 wt% GSG-4G-7;

(c) one or more SG-5G group components selected from the group consisting of 0.05-1.5 wt% GSG-5G-1, 0.05-1.5 wt% GSG-5G-2, 0.1-3.5 wt% GSG-5G-3, 0.01-0.5 wt% GSG-5G-4, and 0.1-4 wt% GSG-5G-5;

(d)0.1-2.5wt％GSG-6G-3；

(e) one or more SG-3G-1R group components selected from the group consisting of 0.2-5.5 wt% GSG-3G1R-3a and 1-6 wt% GSG-3G1R-3 b;

(f) one or more SG-4G-1R group components selected from the group consisting of 0.1-2.5 wt% GSG-4G1R2, 0.05-1 wt% GSG-4G1R3, 1-5 wt% GSG-4G1R4, and 0.3-10 wt% GSG-4G1R 6;

(g)1.5-7.5wt％GSG-5G-1R4；

(h) one or more SG-6G-1R group components selected from the group consisting of 0.05-2.5 wt% GSG-6G1R-1a,0.0-2 wt% GSG-6G1R-1b and 0.1-3 wt% GSG-6G 1R-2;

(i) at least one SG-3G-1X group component selected from the group consisting of 1-8 wt% GSG-3G1X-4 and 0.5-3 wt% GSG-3G 1X-5;

(j) At least one SG-4G1X group component selected from the group consisting of 0.2-5 wt% GSG-4G1X-1, 0.5-3 wt% GSG-4G1X-2, 0.5-6 wt% GSG-4G1X-3, and 0.2-2.5 wt% GSG-4G 1X-4; and

(k)0.5-4.5wt％GSG-5G1X-1，

94. The composition of any preceding paragraph, further comprising at least 5, 6, 7, or 8 unreacted steviol glycosides, an ingredient selected from the group consisting of 1-15 wt% Reb-A, 0.05-3 wt% Reb-B, 0.05-4 wt% Reb-C, 0.05-1.5 wt% Reb-D, 0.05-3 wt% Reb-F, 0.05-2.5 wt% rubusoside, and 0.05-12 wt% stevioside.

While multiple embodiments are disclosed, other embodiments of the invention will be apparent to those of ordinary skill in the art from the following detailed description. As will be realized, the invention is capable of modifications in various obvious aspects, all without departing from the spirit and scope of the present invention. The detailed description is, therefore, to be regarded as illustrative in nature and not as restrictive. Further aspects and embodiments of the present application will be further described with reference to the following non-limiting examples. It will be apparent to those skilled in the art that many changes can be made in the embodiments described without departing from the scope of the application. Accordingly, the scope of the invention should not be limited to the embodiments described herein, which are limited only by the embodiments described in the claims and the equivalents of those embodiments. All percentages are by weight unless otherwise indicated.

Examples

Analysis of compositions comprising SG and/or GSG

TABLE 1

The following examples use GSG-RA20, GSG-RA30, GSG-RA40, GSG-RA50, GSG-RA60, GSG-RA70, GSG-RA80, GSG-RA90, GSG-RA95, GSG- (RA50+ RC5), GSG- (RA30+ RC15), GSG- (RA40+ RB 8). GSG-RA20, GSG-RA30, GSG-RA40, GSG-RA50, GSG-RA60, GSG-RA70, GSG-RA80, GSG-RA90 and GSG-RA95 use RA having ST as a raw material. Therefore, it is presumed that GSG-RA20, GSG-RA30, GSG-RA40, GSG-RA50, GSG-RA60, GSG-RA70, GSG-RA80, GSG-RA90 and GSG-RA95 contain ST, ST-G1, ST-G2, ST-G3, ST-G4, ST-G5, RA, RA-G1, RA-G2, RA-G3, RA-G4 and RA-G5 as main components.

GSG-RA50 can be prepared by the following method: :

120g of cassava dextrin was dissolved in 2L of water; adding 100g of stevia extract (RA 53.1%, total SG 80.6%) to liquefied dextrin to obtain a mixture; the ratio of dextrin to stevia extract is 55: 45, a first step of; adding 5ml of CGTase to the mixture and incubating at 60 ℃ for 48 hours to glycosylate steviol glycoside having glucose molecules derived from tapioca dextrin;

after the desired ratio of GSG to residual steviol glycoside content is reached, the reaction mixture is heated to 95 ℃ for 30min to inactivate the CGTase, then filtered to remove the CGTase;

Decolorizing and spray drying the resulting solution of GSG, residual steviol glycosides and dextrin. Thus, a yield of 230g of GSG-RA50 was obtained as a white powder.

GSG-RA95, GSG-RA60, GSG-RA70, GSG-RA80, GSG-RA90, GSG-RA20, GSG- (RA50+ RC5), GSG- (RA30+ RC15) and GSG- (RA40+ RB8) can be prepared by the same method as GSG-RA50, respectively.

Evaluation of taste profile:

1. the components were mixed and then dissolved in aqueous citric acid (ph3.8) with ultrasound at room temperature and left to stand for 30 min.

2. Panel evaluation: group of 6 persons

3. The method comprises the following steps: for sweetness evaluation of each sample, the samples were tested in pairs using several sucrose solutions with a certain sweetness. The sweetness of each sample was compared to the sweetness of the sucrose solutions and the sweetness was evaluated and recorded based on whether the sweetness of the sample was similar to or judged between specific sucrose solutions. The results reported are the average of the results provided by the panel. For the evaluation of taste profile, samples were tested and scored from 0 to 5 according to increasing sugar-like, bitter, aftertaste and twisted taste profile. The results reported are the average of the results provided by the panel.

Example 1: the taste profile of the GSG-RA50 and RA97 compositions was evaluated with the aim of finding the best ratio with a preferred synergistic taste effect.

Conditions are as follows: the samples were tested in an aqueous solution with a citric acid pH of 3.8. The control was RA97 at 350ppm, corresponding to 8% SE.

Table 2: sample (I)

Table 3: results

The concentration of the solution depends on the desired sweetness. In a specific embodiment, the sweetness is set at 8%, but the sweetness may be lower or higher, depending on the desired application. Thus, the concentration may also be lower or higher, depending on the desired application.

And (4) conclusion: GSG-RA50 improved the taste profile of RA 97. Increasing the concentration of GSG-RA50 in the composition increases the sugar-like (i.e. feeling and taste similar to sucrose). However, the sweetness of the composition decreases at higher GSG-RA50 ratios.

Samples with a solids content of 350ppm (1, 2-1, 3-1, 4-1, 5-1, 6-1) were selected and tested further as in FIGS. 1-4. As can be seen from fig. 1-4, the GSG-RA50/RA97 blend between 100/250 and 150/200 achieves the best synergistic effect at 350ppm total solids, with the same sweetness as 350 ppma, while achieving the best taste profile.

Samples with about 8% SE (1, 2-2, 3-3, 4-1, 5-2, 6-3) were selected and tested further. In these samples with high and low RA97 concentrations, it was necessary to increase GSG-RA50 to achieve the desired sweetness. At lower concentrations of RA97, the same sweetness of 100% RA97 is not obtained even with a large amount of GSG-RA 50. Thus, using GSG-RA50 to maintain 8% SE with a decrease in RA97 concentration, the concentration of total solids was increased until the concentration of RA97 reached 200ppm, indicating a synergistic effect at this concentration. At low RA7 concentrations, the addition of GSG-RA50 cannot compensate for the reduced sweetness of the same amount of RA97, i.e. an additional amount of GSG-RA50 should be added. This trend was not reversed until RA97 reached 200 ppm.

Example 2: taste profiles of GSG-RA95 and RA97 compositions were evaluated to identify the optimal ratio with optimized synergistic taste effects.

Table 4: sample (I)

Sample numbering	RA97	GSG-RA95	Total GSG
					1	350ppm	-
2-1	300ppm	50ppm	12.94％
				2-2	300ppm	100ppm	22.65％
2-3	300ppm	150ppm	30.20％
				3-1	250ppm	100ppm	25.89％
3-2	250ppm	150ppm	33.98％
				3-3	250ppm	200ppm	40.27％
4-1	200ppm	150ppm	38.83％
				4-2	200ppm	200ppm	45.30％
4-3	200ppm	250ppm	50.33％
				5-1	150ppm	200ppm	51.77％
5-2	150ppm	250ppm	56.63％
				5-3	150ppm	300ppm	60.40％
6-1	100ppm	250ppm	64.71％
				6-2	100ppm	300ppm	67.95％
6-3	100ppm	350ppm	70.47％

Table 5: results

It was concluded that GSG-RA95 improved the taste profile of RA 7. As the ratio of GSG-RA95 increases, the overall taste profile of the composition becomes more sugar-like (i.e., sugar-like). However, the sweetness of the composition is reduced at a high proportion of GSG-RA 95.

Samples with a solids content of 350ppm (1, 2-1, 3-1, 4-1, 5-1, 6-1) were selected and further examined in FIGS. 5-8. As can be seen from figures 5-8, GSG-RA95/RA97 proportioned between 100/250 and 150/200 achieved the best synergistic effect of 350ppm total solids, had the same sweetness as 350ppm RA97, and achieved the best taste profile.

Samples with about 8% SE (1, 2-2, 3-3, 4-1, 5-2, 6-3) were selected and tested further. In these samples of high and low RA97 concentrations, it was necessary to increase GSG-RA95 to achieve the desired sweetness. At lower RA7 concentrations, the same sweetness of 100% RA97 cannot be achieved even with large amounts of GSG-RA 95. Thus, using GSG-RA95 with a reduced concentration of RA97, to maintain the reduced 8% SE, the concentration of total solids was increased until the concentration of RA97 reached 250ppm, and the effect was maintained until the concentration of RA97 reached 200ppm, indicating a synergistic effect at these concentrations.

Example 3: the taste profile of the GSG-RA50, GSG-RA95 and RA97 compositions was evaluated with the aim of finding the best ratio with an optimized synergistic taste effect.

Table 6: sample (I)

Sample numbering	RA97	GSG-RA50	GSG-RA95	Total GSG
						1	350	-	-
2	200	25	175	45.22％
					3	200	50	150	45.14％
4	200	75	125	45.07％
					5	200	100	100	44.99％
6	200	125	75	44.91％
					7	200	150	50	44.83％
8	200	175	25	44.75％

Table 7: results

And (4) conclusion: at all ratios, the blend of GSG-RA50 and GSG-RA95 improved the taste profile of RA 97. The improvement was more pronounced at ratios of 50/150 and 75/125 of GSG-RA50/GSG-RA95, where the taste profile was more sugar-like.

Example 4: the taste profile of GSG-RA95 and steviol glycosides comprising RD (RA/RD) compositions was evaluated to find the optimal ratio of the preferred synergistic taste effect.

Raw materials: RA/RD (RA 93.96%, RD 4.54%)

TABLE 8 samples

Table 9 results

And (4) conclusion: GSG-RA95 improves bitterness and aftertaste with a wide effective range of RA/RD. Compared with RA97, RA/RD has wider synergistic range with GSG-RA 95.

Example 5: the taste profile of GSG-RA50 and steviol glycosides comprising RD (RA/RD) compositions was evaluated to find the optimal ratio of the preferred synergistic taste effect.

Raw materials: RA/RD (RA 93.96%, RD 4.54%)

TABLE 10 samples

Sample numbering	(RA/RD)	GSG-RA50	Total GSG
					1	350ppm	-
2-1	200ppm	150ppm	38.29％
				2-2	200ppm	200ppm	44.68％
2-3	200ppm	250ppm	49.64％
				3-1	150ppm	200ppm	51.06％
3-2	150ppm	250ppm	55.84％
				3-3	150ppm	300ppm	59.57％

Table 11 results

GSG-RA50 improves the bitterness and aftertaste of RA/RD. As for the synergistic effect of sweetness, GSG-RA50 is not as good as GSG-RA95 because of the narrow synergistic range of GSG-RA 50.

Example 6: effect of GSG-RA50 on the taste profile of steviol glycosides.

GSG-RA50 was mixed with various SGs at a ratio of 1:1 and the taste profile of the mixture in water (500ppm) was tested.

TABLE 12 RA50

As shown in table 13, GSG-RA50 improved the taste profile of RA 50.

TABLE 13 RA95

GSG-RA50 improved the bitter and metallic aftertaste of RA95, but did not significantly alter sweetness.

TABLE 14 RA97

GSG-RA50 improved the bitter and metallic aftertaste of RA97, but did not significantly alter sweetness.

TABLE 15 RA98

GSG-RA50 improved the bitter and metallic aftertaste of RA98, but did not significantly alter sweetness.

TABLE 16 RA99.5

GSG-RA50 improved the bitter and metallic aftertaste of RA99.5, but did not significantly alter sweetness.

TABLE 17 RA/RD

GSG-RA50 has no effect on the taste profile of RA/RD, but GSG-RA50 is cheaper than RD, thus reducing costs.

TABLE 18 control samples

Example 7: sweetness of the combination of GSG-RA50 and RA 97.

The sweetness of the GSG-RA50 and RA97 compositions at different concentrations was determined from the sweetness profile (fig. 9), and the combined sweetness of each of the GSG-RA50 and RA97 compositions was calculated and compared to the test values in table 19.

Watch 19

Control sample 8% SE equals the sweetness of 8g of sucrose dissolved in 100g of water.

And (4) conclusion: the sweetness of the GSG-RA50 and RA97 compositions benefits from a synergistic effect that first appears when the concentration of GSG-RA50 reaches 100 ppm.

Example 8: the sweetness of the 350ppm GSG-RA50 and RA97 composition is shown in table 20.

Watch 20

Calculated SE (ppm sucrose) per ppm of GSG-RA 50-calculated SE/GSG-RA50 concentration of GSG-RA 50. The sweetness per ppm of GSG-RA50 measured (ppm sucrose) ═ concentration of GSG-RA50 (SE measured SE-calculated RA 97).

And (4) conclusion: at 350ppm solids, increasing the content of GSG-RA50 resulted in a measured sweetness value higher than the calculated value (figure 10). Although the optimal range is 100-150ppm, a positive synergistic sweetness effect is found when GSG-RA50>100 ppm.

Example 9: the sweetness of the 400ppm GSG-RA50 and RA97 composition is shown in table 21.

TABLE 21

And (4) conclusion: at 400ppm solids, the level of GSG-RA50 was increased so that the sweetness measurement was higher than the calculated value (figure 11). When GSG-RA50>100ppm, a positive synergistic sweetness effect was found.

Example 10: the sweetness of the combination of GSG-RA50 and RA97 at 450ppm is shown in table 22.

TABLE 22

And (4) conclusion: at 450ppm solids, increasing the content of GSG-RA50 resulted in a measured sweetness value higher than the calculated value (figure 12). Although the optimal range is 200-250ppm, a positive synergistic sweetness effect is found when GSG-RA50>150 ppm.

Example 11: sweetness of the combination of GSG-RA95 and RA 97.

The sweetness of the GSG-RA95 and RA (97% pure RA) compositions at different concentrations was determined from the sweetness profile (fig. 13), and the combined sweetness of each of the compositions of GSG-RA95 and RA97 was calculated and compared to the test values in table 23.

TABLE 23

And (4) conclusion: the sweetness of the GSG-RA95 and RA97 compositions benefits from a synergistic effect that first appears when the concentration of GSG-RA95 reaches 100 ppm.

Example 12: the sweetness of the 350ppm GSG-RA95 and RA97 composition is shown in table 24.

Watch 24

Calculated SE (ppm sucrose) per ppm of GSG-RA 95-calculated SE/GSG-RA95 concentration of GSG-RA 95. The sweetness per ppm of GSG-RA95 measured (ppm sucrose) ═ concentration of GSG-RA50 (SE measured SE-calculated RA 97).

And (4) conclusion: at 350ppm solids, increasing the content of GSG-RA95 resulted in a measured sweetness value higher than the calculated value (figure 14). When GSG-RA95 is >100ppm, a positive synergistic sweetness effect is found, with the optimal range being 100-150 ppm.

Example 13: the sweetness of the 400ppm GSG-RA95 and RA97 composition is shown in table 25.

TABLE 25

Calculated SE (ppm sucrose) per ppm of GSG-RA 95-calculated SE/GSG-RA95 concentration of GSG-RA 95. The sweetness per ppm of GSG-RA95 measured (ppm sucrose) ═ concentration of GSG-RA95 (SE measured SE-calculated RA 97).

And (4) conclusion: at 400ppm solids, increasing the content of GSG-RA95 resulted in a measured sweetness value higher than the calculated value (figure 15). When GSG-RA95>150ppm, a positive synergistic sweetness effect was found and the optimized range was 150-200 ppm.

Example 14: the sweetness of the 450ppm GSG-RA95 and RA97 composition is shown in table 26.

Watch 26

And (4) conclusion: at 450ppm solids, increasing the content of GSG-RA95 resulted in a measured sweetness value higher than the calculated value (figure 16). When GSG-RA95>200ppm, a positive synergistic sweetness effect was found, with the optimal range being 200-250 ppm.

Example 15: a combination of steviol glycosides and GSG-RA 50.

Watch 27

For the compositions of RA and GSG-RA50, the solubility may be improved by the treatment according to the invention. For the combination of RA, RC, or RD and GSG-RA50, solubility is improved by treatment according to the invention only at higher GSG-RA50 to SG ratios.

Example 16: HPLC-MS experiment

HPLC-System: agilent 1100 (quad pump, autosampler, column oven, UV/VIS-detector, coupled with Agilent EIS MS (G1956A) at 350 deg.C, 12L/min N2, lysis voltage: 150, positive scan mode.

Mobile phase: acetonitrile/0.01% acetic acid 95/5(0min) to 80/20(20min) (linear gradient) was maintained for an additional 20min and returned to source conditions.

A chromatographic column: Supelcosil-LC-NH2, 250X 4.6mm, 5 μm

Flow rate: 1mL/min

Temperature: 35 deg.C

Sample introduction volume: 0.015mL

GSG-RA50 (FIG. 17) was characterized by HPLC-MS, with the ratios of GSGS as shown in Table 28.

Watch 28

GSG-RA95 (FIG. 18) was characterized by HPLC-MS, with the ratios of GSGS as shown in Table 29.

Watch 29

GSG-RA95 (FIG. 19) was characterized by HPLC-MS, with the ratios of GSG as shown in Table 30.

Watch 30

Example 17 HPLC-MS experiment

HPLC-System: agilent 1100/1200

Mobile phase:

Time of day	Solvent A	Solvent B	Flow rate of flow	Pressure of
					0.00	72.2	27.8	1.000	300
8.00	55.6	44.4	1.000	300
					12.00	55.6	44.4	1.000	300
18.00	62.2	37.8	1.000	300
					20.00	72.2	27.8	1.000	300

0.01M ammonium acetate, 0.1% acetic acid and 0.01% trimethylamine, saturated with dichloromethane

Solvent B90% acetonitrile/10% water with 0.1% acetic acid and 0.01% trimethylamine and 0.1% dichloromethane

Sample introduction volume of 30.00 mu l

Detector including diode array detector and UV

Wavelength: 210nm

Temperature setting: at 45 ℃. Flow rate: 1mL/min

MS: agilent G1956A

Ionization mode: API-ES

Scanning parameters

Gas temperature: 300 ℃ of 350 ℃ at maximum

Drying gas: 11.0l/min maximum 13.0l/min

Atomization pressure (Neb Pres) 29psig and maximum 60psig

Fourth-stage temperature: 0 ℃ max 0 DEG C

VCap (Positive electrode) 3000V

VCap (negative electrode) 4000V

GSG-RA20 (fig. 20) was characterized by HPLC-MS, with the ratio of GSG as shown in table 31.

Watch 31

GSG-RA40 (FIG. 21) was characterized by HPLC-MS, with the ratios of GSG as shown in Table 32.

Watch 32

GSG-RA85 (FIG. 22) was characterized by HPLC-MS, with the ratios of GSG as shown in Table 33A.

TABLE 33A

GSG-RA90 (FIG. 23) was characterized by HPLC-MS, with the ratios of GSG as shown in Table 33B.

TABLE 33B

Example 18: synergistic effects of GSG-RA50 and RA97

Sweetness profiles were plotted for the GSG-RA50 and RA97 compositions (fig. 24), taking a taste profile of the sample at 200ppm total solids as shown in table 34.

Watch 34

Calculated sweetness per ppm of GSG-RA50 (ppm sugar) ═ calculated SE/GSG-RA50 concentration of GSG-RA 50. The sweetness per ppm of GSG-RA50 measured (ppm sucrose) ═ concentration of GSG-RA50 (SE measured SE-calculated RA 97).

And (4) conclusion: as shown in fig. 25, at 200ppm solids, increasing the content of GSG-RA50 resulted in a higher measured sweetness value than the calculated value. When GSG-RA50>50ppm, a positive synergistic sweetness effect was found.

Samples with a total solids content of 350ppm are shown in Table 35. Samples 2-1 and 2-2 both had higher concentrations of glucose and salts than samples 1-1 and 1-2, and the difference between these samples was large. For samples 3-1 and 3-2, the concentration of RB in the product was high, reducing the overall sweetness. The difference between the samples was not large.

Watch 35

And (4) conclusion: as shown in fig. 26, at 350ppm solids, increasing the content of GSG-RA50 resulted in a higher measured sweetness value than the calculated value. When GSG-RA50 is 100ppm or more, a positive synergistic sweetness effect is found, and the optimum range is 100-150 ppm.

Samples with a total solids content of 400ppm are shown in Table 36.

Watch 36

And (4) conclusion: as shown in fig. 27, at 400ppm solids, increasing the content of GSG-RA50 resulted in a higher measured sweetness value than the calculated value. When GSG-RA50 is greater than or equal to 100ppm, a positive synergistic sweetness effect is found.

Samples with a total solids content of 450ppm are shown in Table 37.

Watch 37

And (4) conclusion: as shown in fig. 28, at 450ppm solids, increasing the content of GSG-RA50 resulted in a higher measured sweetness value than the calculated value. When GSG-RA50 is 150ppm or more, a positive synergistic sweetness effect is found.

Samples with a total solids content of 500ppm are shown in Table 38.

Watch 38

And (4) conclusion: as shown in fig. 29, at 500ppm solids, increasing the content of GSG-RA50 resulted in a higher measured sweetness value than the calculated value. When GSG-RA50 is greater than or equal to 200ppm, a positive synergistic sweetness effect is found.

Example 19: synergistic effects of GSG-RA60 and RA97

Sweetness profiles were plotted for the GSG-RA60 and RA97 compositions (fig. 30), taking a taste profile for the sample at 350ppm total solids as shown in table 39.

Watch 39

Calculated sweetness per ppm of GSG-RA60 (ppm sugar) ═ calculated SE/GSG-RA60 concentration of GSG-RA 60. The sweetness per ppm of GSG-RA60 measured (ppm sucrose) ═ concentration of GSG-RA60 (SE measured SE-calculated RA 97).

And (4) conclusion: as shown in figure 31, increasing the level of GSG-RA60 resulted in a sustained increase in sweetness measurements at 350ppm solids. When the concentration of GSG-RA60 was greater than 150ppm, the measured value of sweetness was higher than the calculated value. A positive synergistic sweetness effect was found when the concentration of GSG-RA60 was 150-300 ppm.

Example 20: synergistic effects of GSG-RA70 and RA97

Sweetness profiles were plotted for the GSG-RA70 and RA97 compositions (fig. 32), taking a taste profile for the sample at 350ppm total solids as shown in table 40.

Watch 40

Calculated sweetness per ppm of GSG-RA70 (ppm sugar) ═ calculated SE/GSG-RA70 concentration of GSG-RA 70. The sweetness per ppm of GSG-RA70 measured (ppm sucrose) ═ concentration of GSG-RA70 (SE measured SE-calculated RA 97).

And (4) conclusion: as shown in figure 33, increasing the level of GSG-RA70 resulted in a sustained increase in sweetness measurements at 350ppm solids. When the concentration of GSG-RA70 was greater than 150ppm, the sweetness value measured was higher than the calculated value. A positive synergistic sweetness effect was found when the concentration of GSG-RA70 was 150-200 ppm.

Sample 2 was prepared with RA, RB, NaCl and glucose and was formulated as a 300ppm solution.

Example 21: synergistic effects of GSG-RA80 and RA97

Sweetness profiles were plotted for the GSG-RA80 and RA97 compositions (fig. 34), taking a taste profile for the sample at 350ppm total solids as shown in table 41.

Table 41

At a total solids content of 350ppm, synergistic effects were found in the range of 200-250ppm RA97 and 100-150ppm GSG-RA 80.

The sweetness at each concentration of GSG-RA80 or RA97 was read out from the sweetness profile and the combined sweetness of each composition of GSG-RA80 and RA97 was calculated and compared to the measured values, as shown in table 42.

Watch 42

Calculated sweetness per ppm of GSG-RA80 (ppm sucrose) ═ calculated SE/GSG-RA80 concentration of GSG-RA 80. The sweetness per ppm of GSG-RA80 measured (ppm sucrose) ═ concentration of GSG-RA80 (SE measured SE-calculated RA 97).

And (4) conclusion: as shown in figure 35, increasing the level of GSG-RA80 resulted in a sustained increase in sweetness measurements at 350ppm solids. When the concentration of GSG-RA80 was greater than 100ppm, the measured value of sweetness was higher than the calculated value. When the concentration of GSG-RA80 is greater than 100ppm, a positive synergistic sweetness effect is found.

Example 22: synergistic effects of GSG-RA90 and RA97

Sweetness profiles were plotted for the GSG-RA90 and RA97 compositions (fig. 36), taking a taste profile for the sample at 350ppm total solids as shown in table 43.

Watch 43

Calculated sweetness per ppm of GSG-RA90 (ppm sugar) ═ calculated SE/GSG-RA90 concentration of GSG-RA 90. The sweetness per ppm of GSG-RA90 measured (ppm sucrose) ═ concentration of GSG-RA90 (SE measured SE-calculated RA 97).

And (4) conclusion: as shown in figure 37, increasing the level of GSG-RA90 resulted in a sustained increase in sweetness measurements at 350ppm solids. When the concentration of GSG-RA90 was greater than 150ppm, the measured value of sweetness was higher than the calculated value. A positive synergistic sweetness effect was found when the concentration of GSG-RA90 was 150-200 ppm.

Example 23: synergistic effects of GSG-RA95 and RA97

Sweetness profiles were plotted for the GSG-RA95 and RA97 compositions (fig. 38), taking a taste profile of the sample at 200ppm total solids as shown in table 44.

Watch 44

Calculated sweetness per ppm of GSG-RA95 (ppm sugar) ═ calculated SE/GSG-RA95 concentration of GSG-RA 95. The sweetness per ppm of GSG-RA95 measured (ppm sugar) ═ concentration of GSG-RA95 (SE measured SE-calculated RA 97).

And (4) conclusion: as shown in fig. 39, at 200ppm solids, increasing the content of GSG-RA95 resulted in a higher measured sweetness value than the calculated value. When GSG-RA95>100ppm, a positive synergistic sweetness effect was found.

Samples with a total solids content of 350ppm are shown in Table 45.

TABLE 45

And (4) conclusion: as shown in fig. 40, at 350ppm solids, increasing the content of GSG-RA95 resulted in a higher measured sweetness value than the calculated value. A positive synergistic sweetness effect was found when GSG-RA95>150ppm, especially >200 ppm.

Samples with a total solids content of 400ppm are shown in Table 46.

TABLE 46

And (4) conclusion: as shown in fig. 41, at 400ppm solids, increasing the content of GSG-RA95 resulted in a higher measured sweetness value than the calculated value. When GSG-RA95>150ppm, a positive synergistic sweetness effect was found, with the optimal range being 150-200 ppm.

Samples with a total solids content of 450ppm are shown in Table 47.

Watch 47

And (4) conclusion: as shown in fig. 42, at 450ppm solids, increasing the content of GSG-RA50 resulted in a higher measured sweetness value than the calculated value. When GSG-RA50>200ppm, a positive synergistic sweetness effect was found, with the optimal range being about 250 ppm.

Samples with a total solids content of 500ppm are shown in Table 48.

Watch 48

And (4) conclusion: as shown in fig. 43, at 500ppm solids, increasing the content of GSG-RA95 resulted in a higher measured sweetness value than the calculated value. When GSG-RA95>200ppm, a positive synergistic sweetness effect was found.

Example 24: taste profiles of RA50/RC5 and GSG-RC5 were evaluated to find the taste improving effect of glycosylation on RA50/RC 5.

Conditions are as follows: the samples were tested in aqueous citric acid at pH 3.8.

The samples were as follows:

watch 49

RA50/RC5	GSG-(RA50+RC5)
		500ppm	-
-	1000ppm

The concentration of GSG- (RA50+ RC5) is twice that of RA50/RC5, so that the sweetness is similar.

TABLE 50 results

Glycosylation can significantly improve the taste profile of RA50/RC 5.

Example 25: taste profiles of RA30/RC15 and GSG- (RA50+ RC5) were evaluated to find the taste improving effect of glycosylation on RA30/RC 15.

The samples were tested in aqueous citric acid at pH 3.8.

The samples were as follows:

Watch 51

RA30/RC15	GSG-(RA30+RC15)
		500ppm	-
-	1000ppm

The concentration of GSG- (RA30+ RC15) is twice that of RA30/RC15, so that the sweetness is similar.

Table 52 results

Glycosylation can significantly improve the taste profile of RA30/RC 15.

Example 26: taste profiles of RA40/RB8 and GSG- (RA40+ RB8) were evaluated to find a taste-improving effect of glycosylation on RA40/RB 8.

The samples were tested in aqueous citric acid at pH 3.8.

The samples were as follows:

watch 53

RA40/RB8	GSG-(RA40+RB8)
		500ppm	-
-	1000ppm

The concentration of GSG- (RA40+ RB8) is twice that of RA40/RB8, so that the sweetness is similar.

Table 54: results

Glycosylation can significantly improve the taste profile of RA40/RB 8.

Example 27: the taste profile of GSG- (RA50+ RC5) and RA97 compositions was evaluated to find the optimal ratio with the best synergistic taste effect.

The samples were tested in aqueous citric acid at pH 3.8.

The control sample was 400ppm RA97, corresponding to 8.3% SE.

The samples were as follows:

watch 55

RA97	GSG-(RA50+RC5)
		400ppm	-
300ppm	100ppm
		250ppm	150ppm
200ppm	200ppm
		150ppm	250ppm
100ppm	300ppm

The sweetness profiles of GSG- (RA50+ RC5) and RA97 are shown in fig. 44.

The taste profile of the RA97/GSG- (RA50+ RC5) composition is shown in Table 56:

watch 56

GSG- (RA50+ RC5) improves the taste of RA97, especially at a ratio of 3:1 to 1: 1.

Watch 57

Calculated sweetness per ppm of GSG- (RA50+ RC5) (ppm sugar) ═ calculated concentration of SE/GSG-RC5 of GSG- (RA50+ RC 5).

The sweetness (ppm sugars) per ppm of GSG- (RA50+ RC5) measured (SE of measured SE-calculated RA 97)/concentration of GSG- (RA50+ RC 5).

The data are shown in FIG. 45.

It can be seen that: at 400ppm total solids, the sweetness measurements were higher than calculated with increasing GSG- (RA50+ RC5) content. Although the optimal range is 150-200ppm, significant synergy is found when GSG- (RA50+ RC5) >150 ppm.

Example 28: the taste profile of GSG- (RA30+ RC15) and RA97 compositions was evaluated to find the optimal ratio with the best synergistic taste effect.

The samples were tested in aqueous citric acid at pH 3.8.

The control sample was 400ppm RA97, corresponding to 8.3% SE.

The samples were as follows:

watch 58

The sweetness profiles of GSG- (RA30+ RC15) and RA97 are shown in figure 46.

The taste profile of the RA97/GSG- (RA30+ RC15) composition is shown in Table 59:

watch 59

GSG- (RA30+ RC15) improves the taste of RA 97.

As for the synergistic effect, it can be seen from table 60.

Watch 60

Calculated sweetness per ppm of GSG- (RA30+ RC15) (ppm sugar) ═ calculated concentration of SE/GSG- (RA30+ RC15) of GSG- (RA30+ RC 15).

The sweetness (ppm sugars) per ppm of GSG- (RA30+ RC15) measured (SE of measured SE-calculated RA 97)/concentration of GSG- (RA30+ RC 15).

The data are shown in FIG. 47.

It can be seen that: at 400ppm total solids, the sweetness measurements were higher than calculated as the content of GSG- (RA30+ RC15) increased. Although the optimal range is 100-150ppm, significant synergy is found when GSG- (RA30+ RC15) >100 ppm.

Example 29: the taste profile of GSG- (RA40+ RB8) and RA97 compositions was evaluated to find the optimal ratio with the best synergistic taste effect.

The samples were tested in aqueous citric acid at pH 3.8.

The control sample was 400ppm RA97, corresponding to 8.3% SE.

The samples were as follows:

watch 61

RA97	GSG-(RA40+RB8)
		400ppm	-
300ppm	100ppm
		250ppm	150ppm
200ppm	200ppm
		150ppm	250ppm
100ppm	300ppm

The sweetness profiles of GSG- (RA40+ RB8) and RA97 are shown in fig. 48.

The taste profile of the RA97/GSG- (RA40+ RB8) composition is shown in Table 62:

watch 62

GSG- (RA40+ RB8) improves the taste of RA 97.

As for the synergistic effect, it can be seen from table 63.

Table 63

Calculated sweetness per ppm of GSG- (RA40+ RB8) (ppm sugar) ═ calculated SE/GSG- (RA40+ RB8) concentration of GSG- (RA40+ RB 8).

The sweetness (ppm sugars) per ppm of GSG- (RA40+ RB8) measured (SE of measured SE-calculated RA 97)/concentration of GSG- (RA40+ RB 8).

The data are shown in FIG. 49.

It can be seen that: at 400ppm total solids, the sweetness measurements were higher than calculated as the content of GSG- (RA40+ RB8) increased. Although the optimal range is 200-300ppm, significant synergy is found when GSG- (RA40+ RB8) >150 ppm.

Example 30: taste profiles of GSG-RA20 and RA/RB/RD compositions were evaluated to find the optimal ratio with the best synergistic taste effect.

The samples were tested in aqueous citric acid at pH 3.8.

The control sample was 400ppm RA/RB/RD, corresponding to 8.3% SE.

The samples were as follows:

table 64

RA/RB/RD compositions	GSG-RA20
		400ppm	-
300ppm	100ppm
		250ppm	150ppm
200ppm	200ppm
		150ppm	250ppm
100ppm	300ppm

The sweetness profile of the GSG-RA20 and RA/RB/RD combination is shown in FIG. 50.

The taste profile of the RA/RB/RD/GSG-RA20 compositions is shown in Table 65.

Table 65

As for the synergistic effect, it can be seen from table 66.

TABLE 66

Calculated sweetness per ppm of GSG-RA20 (ppm sugar) ═ calculated SE/GSG-RA20 concentration of GSG-RA 20.

The sweetness per ppm of GSG-RA20 measured (ppm sugar) is (SE of measured SE-calculated RA-B-D)/concentration of GSG-RA 20.

The data are shown in FIG. 51.

It can be seen that: at 400ppm total solids, the sweetness measurement was higher than calculated as the GSG-RA20 content increased. Although the optimal range is 150-200ppm, significant synergy is found when GSG-RA20>100 ppm.

Example 31: the taste profile of the GSG-RA95 and RA75/RB15 compositions was evaluated to find the optimal ratio with the best synergistic taste effect.

The samples were tested in aqueous citric acid at pH 3.8.

The control sample was 400ppm RA75/RB15, corresponding to 7.0% SE.

The samples were as follows:

watch 67

RA75/RB15	GSG-RA95	Total GSG
			400ppm	-
300ppm	100ppm	22.65％
			250ppm	150ppm	33.98％
200ppm	200ppm	45.30％
			150ppm	250ppm	56.63％
100ppm	300ppm	67.95％

The sweetness profiles of GSG-RA95 and RA75/RB15 are shown in FIG. 52.

Taste profiles of the RA75/RB15/GSG-RA95 compositions are shown in Table 68.

Table 68

Although the taste of RA75/RB15 was good enough by itself, GSG-RA95 improved the taste of RA75/RB 15.

As for the synergistic effect, it can be seen from table 69.

Watch 69

Calculated sweetness per ppm of GSG-RA95 (ppm sugar) ═ calculated SE/GSG-RA95 concentration of GSG-RA 95.

The sweetness (ppm sugar) per ppm of GSG-RA95 measured (SE-calculated RA75/RB15 measured)/concentration of GSG-RA 95.

The data are shown in FIG. 53.

It can be seen that: at 400ppm total solids, the sweetness measurement was higher than calculated as the GSG-RA95 content increased. Although the optimal range is 150-200ppm, significant synergy is found when GSG-RA95>150 ppm.

Example 32: taste profiles of GSG-RA95 and RA/RD compositions were evaluated to find the optimal ratio with the best synergistic taste effect.

The samples were tested in aqueous citric acid at pH 3.8.

The control sample was 400ppm RA/RD, corresponding to 6.5% SE.

The samples were as follows:

Watch 70

RA/RD	GSG-RA95	Total GSG
			400ppm	-
300ppm	100ppm	22.65％
			250ppm	150ppm	33.98％
200ppm	200ppm	45.30％
			150ppm	250ppm	56.63％
100ppm	300ppm	67.95％

The sweetness profiles of GSG-RA95 and RA/RD are shown in FIG. 54.

The taste profile of the RA/RD/GSG-RA95 compositions is shown in Table 71.

Watch 71

GSG-RA95 improves the taste of RA/RD by reducing bitterness and entanglement.

As for the synergistic effect, it can be seen from table 72.

Watch 72

The sweetness per ppm of GSG-RA95 measured (ppm sugar) is (SE of measured SE-calculated RA/RD)/concentration of GSG-RA 95.

The data are shown in FIG. 55.

It can be seen that: at 400ppm total solids, the sweetness measurement was higher than calculated as the GSG-RA95 content increased. Although the optimal range is 100-250ppm, significant synergy was found when GSG-RA95>100 ppm.

Example 33: the taste profile of the GSG-RA95 and RA80/RB10/RD6 compositions was evaluated to find the optimal ratio with the best synergistic taste effect.

The samples were tested in aqueous citric acid at pH 3.8.

The control sample was 400ppm RA80/RB10/RD6, corresponding to 8.3% SE.

The samples were as follows:

TABLE 73

RA80/RB10/RD6	GSG-RA95	Total GSG
			400ppm	-
300ppm	100ppm	22.65％
			250ppm	150ppm	33.98％
200ppm	200ppm	45.30％
			150ppm	250ppm	56.63％
100ppm	300ppm	67.95％

The sweetness profiles of GSG-RA95 and RA80/RB10/RD6 are shown in FIG. 56.

Taste profiles of the RA80/RB10/RD6/GSG-RA95 compositions are shown in Table 74.

Table 74

As for the synergistic effect, it can be seen from table 75.

TABLE 75

The sweetness (ppm sugar) per ppm of GSG-RA95 measured (SE-calculated concentration of RA80/RB10/RD6 measured)/concentration of GSG-RA 95.

The data are shown in FIG. 57.

It can be seen that: at 400ppm total solids, the sweetness measurement was higher than calculated as the GSG-RA95 content increased. Although the optimum range is 200-250ppm, a significant synergistic effect was found when GSG-RA95>150 ppm.

Example 34: the taste profile of the GSG-RA80 and RA75/RB15 compositions was evaluated to find the optimal ratio with the best synergistic taste effect.

The samples were tested in aqueous citric acid at pH 3.8.

The control sample was 400ppm RA75/RB15, corresponding to 7.0% SE.

The samples were as follows:

watch 76

RA75/RB15	GSG-RA80	Total GSG
			400ppm	-
300ppm	100ppm	22.25％
			250ppm	150ppm	33.38％
200ppm	200ppm	44.50％
			150ppm	250ppm	55.63％
100ppm	300ppm	66.75％

The sweetness profiles of GSG-RA80 and RA75/RB15 are shown in FIG. 58.

Taste profile of the RA75/RB15/GSG-RA80 composition is shown in Table 77.

Watch 77

As for the synergistic effect, it can be seen from table 78.

Watch 78

Calculated sweetness per ppm of GSG-RA80 (ppm sugar) ═ calculated SE/GSG-RA80 concentration of GSG-RA 80.

The sweetness (ppm sugar) per ppm of GSG-RA80 measured (SE-calculated RA75/RB15 measured)/concentration of GSG-RA 80.

The data are shown in FIG. 59.

It can be seen that: at 400ppm total solids, the sweetness measurement was higher than calculated as the GSG-RA80 content increased. Although the optimal range is 150-250ppm, significant synergy is found when GSG-RA80>150 ppm.

Example 35: taste profiles of GSG-RA80 and RA/RD compositions were evaluated to find the optimal ratio with the best synergistic taste effect.

The samples were tested in aqueous citric acid at pH 3.8.

The control sample was 400ppm RA/RD, corresponding to 6.5% SE.

The samples were as follows:

TABLE 79

RA/RD	GSG-RA80	Total GSG
			400ppm	-
300ppm	100ppm	22.25％
			250ppm	150ppm	33.38％
200ppm	200ppm	44.50％
			150ppm	250ppm	55.63％
100ppm	300ppm	66.75％

The sweetness profiles of GSG-RA80 and RA/RD are shown in FIG. 60.

The taste profile of the RA/RD/GSG-RA80 composition is shown in Table 80.

Watch 80

GSG-RA80 improves the taste of RA/RD by reducing bitterness and entanglement.

As for the synergistic effect, it can be seen from table 81.

Watch 81

The sweetness per ppm of GSG-RA80 measured (ppm sugar) is (SE of measured SE-calculated RA/RD)/concentration of GSG-RA 80.

The data are shown in FIG. 61.

It can be seen that: at 400ppm total solids, the sweetness measurement was higher than calculated as the GSG-RA80 content increased. Although the optimal range is 100-150ppm, significant synergy was found when GSG-RA80 was 100-200 ppm.

Example 36: the taste profile of the GSG-RA80 and RA80/RB10/RD6 compositions was evaluated to find the optimal ratio with the best synergistic taste effect.

The samples were tested in aqueous citric acid at pH 3.8.

The control sample was 400ppm RA80/RB10/RD6, corresponding to 8.3% SE.

The samples were as follows:

table 82

RA80/RB10/RD6	GSG-RA80	Total GSG
			400ppm	-
300ppm	100ppm	22.25％
			250ppm	150ppm	33.38％
200ppm	200ppm	44.50％
			150ppm	250ppm	55.63％
100ppm	300ppm	66.75％

The sweetness profiles of GSG-RA80 and RA80/RB10/RD6 are shown in FIG. 62.

Taste profiles of the RA80/RB10/RD6/GSG-RA80 compositions are shown in Table 83.

Watch 83

As for the synergistic effect, it can be seen from table 84.

Watch 84

The sweetness (ppm sugar) per ppm of GSG-RA80 measured (SE-calculated concentration of RA80/RB10/RD6 measured)/concentration of GSG-RA 80.

The data are shown in FIG. 63.

It can be seen that: at 400ppm total solids, the sweetness measurement was higher than calculated as the GSG-RA80 content increased. Although the optimal range is 250-300ppm, significant synergy is found when GSG-RA80>150 ppm.

Example 37: the taste profile of the GSG-RA50 and RA75/RB15 compositions was evaluated to find the optimal ratio with the best synergistic taste effect.

The samples were tested in aqueous citric acid at pH 3.8.

The control sample was 400ppm RA75/RB15, corresponding to 7.0% SE.

The samples were as follows:

watch 85

RA75/RB15	GSG-RA50	Total GSG
			400ppm	-
300ppm	100ppm	22.34％
			250ppm	150ppm	33.51％
200ppm	200ppm	44.68％
			150ppm	250ppm	55.84％
100ppm	300ppm	67.01％

The sweetness profiles of GSG-RA50 and RA75/RB15 are shown in FIG. 64.

Taste profile of the RA75/RB15/GSG-RA50 compositions is shown in Table 86.

Watch 86

As for the synergistic effect, it can be seen from table 87.

Watch 87

Calculated sweetness per ppm of GSG-RA50 (ppm sugar) ═ calculated SE/GSG-RA50 concentration of GSG-RA 50.

The sweetness (ppm sugar) per ppm of GSG-RA50 measured (SE-calculated RA75/RB15 measured)/concentration of GSG-RA 50.

The data are shown in FIG. 65.

It can be seen that: at 400ppm total solids, the sweetness measurement was higher than calculated as the GSG-RA50 content increased. Although the optimal range is 100-200ppm, significant synergy is found when GSG-RA50>100 ppm.

Example 38: taste profiles of GSG-RA50 and RA/RD compositions were evaluated to find the optimal ratio with the best synergistic taste effect.

The samples were tested in aqueous citric acid at pH 3.8.

The control sample was 400ppm RA/RD, corresponding to 6.5% SE.

The samples were as follows:

watch 88

RA/RD	GSG-RA50	Total GSG
			400ppm	-
300ppm	100ppm	22.34％
			250ppm	150ppm	33.51％
200ppm	200ppm	44.68％
			150ppm	250ppm	55.84％
100ppm	300ppm	67.01％

The sweetness profiles of GSG-RA50 and RA/RD are shown in FIG. 66.

The taste profile of the RA/RD/GSG-RA50 composition is shown in Table 89.

Watch 89

GSG-RA50 improves the taste of RA/RD by reducing bitterness and entanglement.

As for the synergistic effect, it can be seen from table 90.

Watch 90

The sweetness per ppm of GSG-RA50 measured (ppm sugar) is (SE of measured SE-calculated RA/RD)/concentration of GSG-RA 50.

The data are shown in FIG. 67.

Example 39: the taste profile of the GSG-RA50 and RA80/RB10/RD6 compositions was evaluated to find the optimal ratio with the best synergistic taste effect.

The samples were tested in aqueous citric acid at pH 3.8.

The control sample was 400ppm RA80/RB10/RD6, corresponding to 8.3% SE.

The samples were as follows:

watch 91

RA80/RB10/RD6	GSG-RA50	Total GSG
			400ppm	-
300ppm	100ppm	22.34％
			250ppm	150ppm	33.51％
200ppm	200ppm	44.68％
			150ppm	250ppm	55.84％
100ppm	300ppm	67.01％

The sweetness profile of the GSG-RA50 and RA80/RB10/RD6 compositions is shown in FIG. 68.

Taste profiles of the RA80/RB10/RD6/GSG-RA50 compositions are shown in Table 92.

As for the synergistic effect, it can be seen from table 93.

Watch 93

The sweetness (ppm sugar) per ppm of GSG-RA50 measured (SE-calculated concentration of RA80/RB10/RD6 measured)/concentration of GSG-RA 50.

The data are shown in FIG. 69.

It can be seen that: at 400ppm total solids, the sweetness measurement was higher than calculated as the GSG-RA50 content increased. Although the optimal range is 150-200ppm, significant synergy is found when GSG-RA50>150 ppm.

Example 40: the taste profile of the GSG-RA40 and RA75/RB15 compositions was evaluated to find the optimal ratio with the best synergistic taste effect.

The samples were tested in aqueous citric acid at pH 3.8.

The control sample was 400ppm RA75/RB15, corresponding to 7.0% SE.

The samples were as follows:

table 94

RA75/RB15	GSG-RA40
		400ppm	-
300ppm	100ppm
		250ppm	150ppm
200ppm	200ppm
		150ppm	250ppm
100ppm	300ppm

The sweetness profiles of GSG-RA40 and RA75/RB15 are shown in FIG. 70.

The taste profile of the RA75/RB15/GSG-RA40 composition is shown in Table 95.

Watch 95

As for the synergistic effect, it can be seen from table 96.

Watch 96

Calculated sweetness per ppm of GSG-RA40 (ppm sugar) ═ calculated SE/GSG-RA40 concentration of GSG-RA 40.

The sweetness (ppm sugar) per ppm of GSG-RA40 measured (SE-calculated RA75/RB15 measured)/concentration of GSG-RA 40.

The data are shown in FIG. 71.

It can be seen that: at 400ppm total solids, the sweetness measurement was higher than calculated as the GSG-RA40 content increased. Although the optimal range is 150-200ppm, significant synergy is found when GSG-RA40>150 ppm.

Example 41: taste profiles of GSG-RA40 and RA/RD compositions were evaluated to find the optimal ratio with the best synergistic taste effect.

The samples were tested in aqueous citric acid at pH 3.8.

The control sample was 400ppm RA/RD, corresponding to 6.5% SE.

The samples were as follows:

watch 97

RA/RD	GSG-RA40
		400ppm	-
300ppm	100ppm
		250ppm	150ppm
200ppm	200ppm
		150ppm	250ppm
100ppm	300ppm

The sweetness profiles of GSG-RA40 and RA/RD are shown in FIG. 72.

The taste profile of the RA/RD/GSG-RA40 compositions is shown in Table 98.

Watch 98

As for the synergistic effect, it can be seen from table 99.

TABLE 99

The sweetness per ppm of GSG-RA40 measured (ppm sugar) is (SE of measured SE-calculated RA/RD)/concentration of GSG-RA 40.

The data are shown in FIG. 73.

It can be seen that: at 400ppm total solids, the sweetness measurement was higher than calculated as the GSG-RA40 content increased. Although the optimal range is 150-250ppm, significant synergy is found when GSG-RA40>150 ppm.

Example 42: the taste profile of the GSG-RA40 and RA80/RB10/RD6 compositions was evaluated to find the optimal ratio with the best synergistic taste effect.

The samples were tested in aqueous citric acid at pH 3.8.

The control sample was 400ppm RA80/RB10/RD6, corresponding to 8.3% SE.

The samples were as follows:

watch 100

RA80/RB10/RD6	GSG-RA40
		400ppm	-
300ppm	100ppm
		250ppm	150ppm
200ppm	200ppm
		150ppm	250ppm
100ppm	300ppm

The sweetness profiles of GSG-RA40 and RA80/RB10/RD6 are shown in FIG. 74.

Taste profiles of the RA80/RB10/RD6/GSG-RA40 compositions are shown in Table 101.

Watch 101

As for the synergistic effect, it can be seen from table 102.

Watch 102

The sweetness (ppm sugar) per ppm of GSG-RA40 measured (SE-calculated concentration of RA80/RB10/RD6 measured)/concentration of GSG-RA 40.

The data are shown in FIG. 75.

It can be seen that: at 400ppm total solids, the sweetness measured was higher than the calculated value with increasing GSG-RA40 content. Although the optimal range is 150-250ppm, significant synergy is found when GSG-RA40>150 ppm.

Example 43: the taste profile of the GSG-RA20 and RA75/RB15 compositions was evaluated to find the optimal ratio with the best synergistic taste effect.

The samples were tested in aqueous citric acid at pH 3.8.

The control sample was 400ppm RA75/RB15, corresponding to 7.0% SE.

The samples used were as follows:

watch 103

RA75/RB15	GSG-RA20	Total GSG
			400ppm	-
300ppm	100ppm	18.56％
			250ppm	150ppm	27.84％
200ppm	200ppm	37.13％
			150ppm	250ppm	46.41％
100ppm	300ppm	55.69％

The sweetness profiles of GSG-RA20 and RA75/RB15 are shown in FIG. 76.

The taste profile of the RA75/RB15/GSG-RA20 composition is shown in Table 104.

Table 104

As for the synergistic effect, it can be seen from table 105.

Watch 105

The sweetness (ppm sugar) per ppm of GSG-RA20 measured (SE-calculated RA75/RB15 measured)/concentration of GSG-RA 20.

The data are shown in FIG. 77.

It can be seen that: at 400ppm total solids, the sweetness measurement was higher than calculated as the GSG-RA20 content increased. Although the optimal range is 100-200ppm, significant synergy is found when GSG-RA20>100 ppm.

Example 44: taste profiles of GSG-RA20 and RA/RD compositions were evaluated to find the optimal ratio with the best synergistic taste effect.

The samples were tested in aqueous citric acid at pH 3.8.

The control sample was 400ppm RA/RD, corresponding to 6.5% SE.

The samples were as follows:

table 106

RA/RD	GSG-RA20	Total GSG
			400ppm	-
300ppm	100ppm	18.56％
			250ppm	150ppm	27.84％
200ppm	200ppm	37.13％
			150ppm	250ppm	46.41％
100ppm	300ppm	55.69％

The sweetness profiles of GSG-RA20 and RA/RD are shown in FIG. 78.

The taste profile of the RA/RD/GSG-RA20 composition is shown in Table 107.

Table 107

As for the synergistic effect, it can be seen from table 108.

Table 108

The sweetness per ppm of GSG-RA20 measured (ppm sugar) is (SE of measured SE-calculated RA/RD)/concentration of GSG-RA 20.

The data are shown in FIG. 79.

It can be seen that: at 400ppm total solids, the sweetness measurement was higher than calculated as the GSG-RA20 content increased. Although the optimal range is 150-250ppm, significant synergy is found when GSG-RA20>150 ppm.

Example 45: the taste profile of the GSG-RA20 and RA80/RB10/RD6 compositions was evaluated to find the optimal ratio with the best synergistic taste effect.

The samples were tested in aqueous citric acid at pH 3.8.

The control sample was 400ppm RA80/RB10/RD6, corresponding to 8.3% SE.

The samples were as follows:

watch 109

RA80/RB10/RD6	GSG-RA20	Total GSG
			400ppm	-
300ppm	100ppm	18.56％
			250ppm	150ppm	27.84％
200ppm	200ppm	37.13％
			150ppm	250ppm	46.41％
100ppm	300ppm	55.69％

The sweetness profiles of GSG-RA20 and RA80/RB10/RD6 are shown in FIG. 80.

Taste profiles of the RA80/RB10/RD6/GSG-RA20 compositions are shown in Table 110.

Watch 110

As for the synergistic effect, it can be seen from table 111.

Watch 111

The sweetness (ppm sugar) per ppm of GSG-RA20 measured (SE-calculated concentration of RA80/RB10/RD6 measured)/concentration of GSG-RA 20.

The data are shown in FIG. 81.

It can be seen that: at 400ppm total solids, the sweetness measurement was higher than calculated as the GSG-RA20 content increased. Although the optimum range is 200-300ppm, significant synergy is found when GSG-RA20>150 ppm.

Example 46: the taste profile of the combination of GSG-RA20, RA97 and sugar was evaluated to find the optimal ratio with the best synergistic taste effect.

The samples were tested in aqueous citric acid at pH 3.8.

The samples were as follows:

watch 112

RA97	GSG-RA20	Candy	Total GSG
				250ppm	100ppm	3％	21.21％
200ppm	150ppm	3％	31.82％
				150ppm	200ppm	3％	42.43％

Taste profiles of RA97/GSG-RA20/GSG-RA 20/sugar compositions are shown in Table 113.

Watch 113

As for the synergistic effect, it can be seen from table 114.

Watch 114

Calculated sweetness per ppm of GSG-RA20 plus RA97 (ppm sugar) — calculated SE/GSG-RA20 plus RA97 concentration of GSG-RA20 plus RA 97.

Sweetness (ppm sugar) measured per ppm of GSG-RA20 plus RA97 (SE-sugar concentration measured for GSG-RA20 plus RA 97)/concentration of GSG-RA20 plus RA 97.

It can be seen that: at 350ppm total GSG-RA20 plus RA97, the sweetness measured was higher than calculated when mixed with 3% sugar. The GSG-RA20 plus RA97 combination had a significant synergistic effect on the sweetness of sugar.

Example 47: the taste profile of the combination of GSG-RA20, RA75/RB15 and sugar was evaluated to find the optimal ratio with the best synergistic taste effect.

The samples were tested in aqueous citric acid at pH 3.8.

The samples were as follows:

watch 115

RA75/RB15	GSG-RA20	Candy	Total GSG
				300ppm	100ppm	3％	18.56％
200ppm	200ppm	3％	37.13％
				100ppm	300ppm	3％	55.69％

The taste profile of the RA75/RB15/GSG-RA 20/sugar composition is shown in Table 116.

Watch 116

As for the evidence of the synergistic effect, it can be seen from table 117.

Table 117

Calculated sweetness per ppm of GSG-RA20 plus RA75/RB15 (ppm sugars) ═ calculated concentration of SE/GSG-RA20 plus RA75/RB15 of GSG-RA20 plus RA75/RB 15.

Sweetness (ppm sugars) measured per ppm of GSG-RA20 plus RA75/RB15 (SE-sugar concentration measured for GSG-RA20 plus RA75/RB 15)/concentration of GSG-RA20 plus RA75/RB 15.

It can be seen that: the sweetness measured at 400ppm total GSG-RA20 plus RA75/RB15 levels when combined with 3% sugar is higher than calculated. The GSG-RA20 plus RA75/RB15 combination has a significant synergistic effect on the sweetness of sugars.

Example 48: the taste profile of the combination of GSG-RA20, RA80/RB10/RD6 and sugar was evaluated to find the optimal ratio with the best synergistic taste effect.

The samples were tested in aqueous citric acid at pH 3.8.

The samples were as follows:

Watch 118

Taste profiles of RA80/RB10/RD6/GSG-RA 20/sugar compositions are shown in Table 119.

Watch 119

As for the evidence of synergy, it can be seen from table 120.

Watch 120

Calculated sweetness per ppm of GSG-RA20 plus RA80/RB10/RD6 (ppm sugars) — calculated concentration of SE/GSG-RA20 plus RA80/RB10/RD6 of GSG-RA20 plus RA80/RB10/RD 6.

Sweetness (ppm sugars) per ppm of GSG-RA20 plus RA80/RB10/RD6 measured (SE-sugar concentration of GSG-RA20 plus RA80/RB10/RD 6)/concentration of GSG-RA20 plus RA80/RB10/RD 6.

It can be seen that: the sweetness measured was higher than calculated at 400ppm total GSG-RA20 plus RA80/RB10/RD6 levels when combined with 3% sugar. The GSG-RA20 plus RA80/RB10/RD6 combination has a significant synergistic effect on the sweetness of sugar.

Example 49: the taste profile of the combination of GSG-RA50, RA97 and sugar was evaluated to find the optimal ratio with the best synergistic taste effect.

The samples were tested in aqueous citric acid at pH 3.8.

The samples were as follows:

table 121

RA97	GSG-RA50	Candy	Total GSG
				250ppm	100ppm	3％	25.53％
200ppm	150ppm	3％	38.29％
				150ppm	200ppm	3％	51.06％

Taste profile of RA97/GSG-RA 50/sugar composition is shown in Table 122.

Watch 122

As for the evidence of the synergistic effect, it can be seen from table 123.

Table 123

Calculated sweetness per ppm of GSG-RA50 plus RA97 (ppm sugar) — calculated SE/GSG-RA50 plus RA97 concentration of GSG-RA50 plus RA 97.

Sweetness (ppm sugar) measured per ppm of GSG-RA50 plus RA97 (SE-sugar concentration measured for GSG-RA50 plus RA 97)/concentration of GSG-RA50 plus RA 97.

It can be seen that: the sweetness measured was higher than calculated at 350ppm total GSG-RA50 plus RA97 level when combined with 3% sugar. The GSG-RA50 plus RA97 combination had a significant synergistic effect on the sweetness of sugar.

Example 50: the taste profile of the combination of GSG-RA50, RA75/RB15 and sugar was evaluated to find the optimal ratio with the best synergistic taste effect.

The samples were tested in aqueous citric acid at pH 3.8.

The samples were as follows:

table 124

RA75/RB15	GSG-RA50	Candy	Total GSG
				300ppm	100ppm	3％	25.53％
200ppm	200ppm	3％	38.29％
				100ppm	300ppm	3％	51.06％

The taste profile of the RA75/RB15/GSG-RA 50/sugar compositions is shown in Table 125.

Watch 125

As for the evidence of synergy, this can be seen in table 126.

Table 126

Calculated sweetness per ppm of GSG-RA50 plus RA75/RB15 (ppm sugars) ═ calculated concentration of SE/GSG-RA50 plus RA75/RB15 of GSG-RA50 plus RA75/RB 15.

Sweetness (ppm sugars) measured per ppm of GSG-RA50 plus RA75/RB15 (SE-sugar concentration measured for GSG-RA50 plus RA75/RB 15)/concentration of GSG-RA50 plus RA75/RB 15.

It can be seen that: the sweetness measured at 400ppm total GSG-RA50 plus RA75/RB15 levels when combined with 3% sugar is higher than calculated. The GSG-RA50 plus RA75/RB15 combination has a significant synergistic effect on the sweetness of sugars.

Example 51: the taste profile of the combination of GSG-RA50, RA80/RB10/RD6 and sugar was evaluated to find the optimal ratio with the best synergistic taste effect.

The samples were tested in aqueous citric acid at pH 3.8.

The samples were as follows:

watch 127

Taste profiles of RA80/RB10/RD6/GSG-RA 50/sugar compositions are shown in Table 128.

Table 128

As for the evidence of synergistic effect, it can be seen from table 129.

TABLE 129

Calculated sweetness per ppm of GSG-RA50 plus RA80/RB10/RD6 (ppm sugars) — calculated concentration of SE/GSG-RA20 plus RA80/RB10/RD6 of GSG-RA50 plus RA80/RB10/RD 6.

Sweetness (ppm sugars) per ppm of GSG-RA50 plus RA80/RB10/RD6 measured (SE-sugar concentration of GSG-RA50 plus RA80/RB10/RD 6)/concentration of GSG-RA50 plus RA80/RB10/RD 6.

It can be seen that: the sweetness measured was higher than calculated at 400ppm total GSG-RA50 plus RA80/RB10/RD6 levels when combined with 3% sugar. The GSG-RA50 plus RA80/RB10/RD6 combination has a significant synergistic effect on the sweetness of sugar.

Example 52: the taste profile of the combination of GSG-RA95, RA97 and sugar was evaluated to find the optimal ratio with the best synergistic taste effect.

The samples were tested in aqueous citric acid at pH 3.8.

The samples were as follows:

Watch 130

RA97	GSG-RA95	Candy	Total GSG
				250ppm	100ppm	3％	25.89％
200ppm	150ppm	3％	38.83％
				150ppm	200ppm	3％	51.77％

Taste profile of RA97/GSG-RA 95/sugar composition is shown in table 131.

Watch 131

As for the evidence of synergy, it can be seen from table 132.

Watch 132

Calculated sweetness per ppm of GSG-RA95 plus RA97 (ppm sugar) — calculated SE/GSG-RA95 plus RA97 concentration of GSG-RA95 plus RA 97.

Sweetness (ppm sugar) measured per ppm of GSG-RA95 plus RA97 (SE-sugar concentration measured for GSG-RA95 plus RA 97)/concentration of GSG-RA95 plus RA 97.

It can be seen that: the sweetness measured was higher than calculated at 350ppm total GSG-RA95 plus RA97 level when combined with 3% sugar. The GSG-RA95 plus RA97 combination had a significant synergistic effect on the sweetness of sugar.

Example 53: the taste profile of the combination of GSG-RA95, RA75/RB15 and sugar was evaluated to find the optimal ratio with the best synergistic taste effect.

The samples were tested in aqueous citric acid at pH 3.8.

The samples were as follows:

table 133

RA75/RB15	GSG-RA95	Candy	Total GSG
				300ppm	100ppm	3％	22.65％
200ppm	200ppm	3％	45.3％
				100ppm	300ppm	3％	67.95％

Taste profile of RA75/RB15/GSG-RA 95/sugar compositions is shown in Table 134.

Table 134

As for the evidence of synergy, it can be seen from table 135.

Watch 135

Calculated sweetness per ppm of GSG-RA95 plus RA75/RB15 (ppm sugars) ═ calculated concentration of SE/GSG-RA95 plus RA75/RB15 of GSG-RA95 plus RA75/RB 15.

Sweetness (ppm sugars) measured per ppm of GSG-RA95 plus RA75/RB15 (SE-sugar concentration measured for GSG-RA95 plus RA75/RB 15)/concentration of GSG-RA95 plus RA75/RB 15.

It can be seen that: the sweetness measured at 400ppm total GSG-RA95 plus RA75/RB15 levels when combined with 3% sugar is higher than calculated. The GSG-RA95 plus RA75/RB15 combination has a significant synergistic effect on the sweetness of sugars.

Example 54: the taste profile of the combination of GSG-RA95, RA80/RB10/RD6 and sugar was evaluated to find the optimal ratio with the best synergistic taste effect.

The samples were tested in aqueous citric acid at pH 3.8.

The samples were as follows:

table 136

Taste profiles of RA80/RB10/RD6/GSG-RA 95/sugar compositions are shown in Table 137.

Watch 137

As for the evidence of synergy, it can be seen from table 138.

Watch 138

Calculated sweetness per ppm of GSG-RA95 plus RA80/RB10/RD6 (ppm sugars) — calculated concentration of SE/GSG-RA95 plus RA80/RB10/RD6 of GSG-RA95 plus RA80/RB10/RD 6.

Sweetness (ppm sugars) per ppm of GSG-RA95 plus RA80/RB10/RD6 measured (SE-sugar concentration of GSG-RA95 plus RA80/RB10/RD 6)/concentration of GSG-RA95 plus RA80/RB10/RD 6.

It can be seen that the sweetness measured at 400ppm total GSG-RA95 plus RA80/RB10/RD6 levels when combined with 3% sugar is higher than calculated. The GSG-RA95 plus RA80/RB10/RD6 combination has a significant synergistic effect on the sweetness of sugar.

Example 55: taste profiles of compositions of GSG-RA20, RA97 and salt were evaluated for taste improvement.

The samples were tested in aqueous citric acid at pH 3.8.

The samples were as follows:

table 139

RA97	GSG-RA95	Salt (NaCl)	Total GSG
				200ppm	200ppm	-	45.30％
200ppm	200ppm	100ppm	45.30％
				200ppm	200ppm	200ppm	45.30％

The taste profile of the RA97/GSG-RA 20/salt composition is shown in Table 140.

Watch 140

It can be seen that: at a level of 400ppm total GSG-RA20 plus RA97, when mixed with salt, the sweetness was not increased, but the taste profile was improved by reducing aftertaste and tangling.

Example 56:

GSG-RA20 is mixed with RA, RB, RD or ST at a weight ratio of 1:1 to obtain a mixture, and a certain amount of solvent such as water, ethanol/water mixture is added to the mixture, heated to a certain temperature until the mixture is completely dissolved, and incubated for one hour. The solution was treated by spray drying to obtain a composition comprising GSG and SG. The solubility of the compositions, in contrast to the solubility of RA, RB, RD or ST alone, is shown in table 141.

Table 141

Water (W)

GSG-RA20

RA

RB

RD

SS

Time of settling

10ml

1g

2h

10ml

1g

＞14d

10ml

0.05g

Insoluble matter

10ml

0.05g

14d

10ml

0.25g

Insoluble matter

10ml

0.25g

2d

10ml

0.01g

Insoluble matter

10ml

0.01g

1d

10ml

0.01g

Insoluble matter

10ml

0.01g

＞14d

As shown in table 141, GSG-RA20 can improve the solubility of SG.

Example 57:

GSG-RA20 was mixed with RA, RB, RD or ST at a weight ratio of 1:1 to give a mixture, and then the obtained mixture was mixed with γ -cyclodextrin at a weight ratio of 1: 1. To the resulting mixture is added a quantity of solvent, e.g. water, an ethanol/water mixture, heated to a temperature until the mixture is completely dissolved, and incubated for one hour. The solution is treated by spray drying to obtain a composition comprising GSG, SG and γ -cyclodextrin. The solubility of the compositions, in contrast to the solubility of compositions comprising GSG and SG, is shown in table 142.

Watch 142

It can be concluded that gamma-cyclodextrin can further improve the solubility of compositions containing GSG and SG.

Example 58 preparation of GSG flavor composition No.1 of the invention

The compositions of the present application were prepared as follows. Tapioca dextrin (35g) was dissolved in 2L of water and 100g of stevia extract (RA 24.05%; total steviol glycoside 73.38%, based on 9 steviol glycosides, rebaudioside a, stevioside, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, dulcoside a, rubusoside, steviolbioside) was added to the liquefied dextrin to obtain a mixture in which the ratio of dextrin to stevia extract was 26: 74. 5ml of cyclodextrin glycosyltransferase (CGTase) enzyme was added to the mixture and incubated at 60 ℃ for 24 hours to allow SGs glycosylation of the glucose molecules derived from tapioca dextrin. After the desired ratio of GSG and residual SG content was achieved, the reaction mixture was heated to 95 ℃ for 30 minutes to inactivate the cgtase, which was then removed by filtration. The obtained GSG, the remaining SG and dextrin solution were decolorized and spray dried to obtain 130g of white powder as composition 1. The residual SG (based on 9 SGs), residual dextrin and total GSG contents were 20.98%, 15.04% and 63.98%, respectively. The composition of the product is shown in table 143.

Example 59 preparation of GSG flavor composition No.2 of the invention

The compositions of the present application were prepared as follows. Tapioca dextrin (50g) was dissolved in 2L water, and 100g of stevia extract (RA 23.13%; total steviol glycosides is 63.20%, based on 9 steviol glycosides, rebaudioside a, steviol glycosides, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, dulcoside a, rubusoside, steviolbioside) was added to the liquefied dextrin to obtain a mixture where the ratio of dextrin to stevia extract was 33: 67. 5ml of CGTase was added to the mixture and incubated at 60 ℃ for 24 hours to allow the glucose molecules to derive glycosylated SG from tapioca dextrin. After the desired ratio of GSG and residual SG content was achieved, the reaction mixture was heated to 95 ℃ for 30 minutes to inactivate the cgtase, which was then removed by filtration. The resulting GSG, remaining SG and dextrin solution were decolorized and spray dried, yielding 145g of white powder as composition 2. The residual SG (based on 9 SGs) was found to be 19.62%, 17.36% and 61.35% for residual dextrin and total GSG, respectively. The composition of the product is shown in table 143.

Example 60 preparation of GSG flavor composition No.3 of the present invention

The compositions of the present application were prepared as follows. Tapioca dextrin (60g) was dissolved in 2L of water, and 100g of stevia extract (RA 24.05%; total steviol glycosides 73.38%, based on 9 steviol glycosides, rebaudioside a, steviol glycosides, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, dulcoside a, rubusoside, steviolbioside) was added to the liquefied dextrin to obtain a mixture in which the ratio of dextrin to stevia extract was 37.5: 62.5. 5ml of CGTase was added to the mixture and incubated at 60 ℃ for 24 hours to allow the glucose molecules to derive glycosylated SG from tapioca dextrin. After the desired ratio of GSG and residual SG content was achieved, the reaction mixture was heated to 95 ℃ for 30 minutes to inactivate the cgtase, which was then removed by filtration. The resulting GSG, residual SGs and dextrin solutions were decolorized and spray dried to yield 155g of a white powder as composition 3, the remaining SG (based on 9 SG), residual dextrin and total GSG content were 17.26%, 19.31% and 63.43%, respectively. The composition of the product is shown in table 143.

Watch 143

The steviol glycoside refers to 9 steviol glycoside, rebaudioside A, stevioside, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, dulcoside A, rubusoside and steviolbioside.

Stevia extracts of examples 58, 59 and 60 were obtained from Sweet Green Fields (Sweet Green Fields). The content of each component in the stevia extract and the content of each unreacted SG are listed as follows:

EXAMPLE 61. preparation of GSG control sample

GSG control samples were prepared as follows. Tapioca dextrin (100g) was dissolved in 2L water, and 100g of stevia extract (RA 52%; based on 9 steviol glycosides, rebaudioside a, stevioside, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, dulcoside a, rubusoside, steviolbioside, total steviol glycosides 95.5%) was added to the liquefied dextrin to obtain a mixture where the ratio of dextrin to stevia extract was 50: 50. 5ml of CGTase was added to the mixture and incubated at 60 ℃ for 24 hours to glycosylate SGs of the glucose moiety present in the tapioca dextrin. After the desired ratio of GSG and residual SG content was achieved, the reaction mixture was heated to 95 ℃ for 30 minutes to inactivate the cgtase, which was then removed by filtration. The resulting GSG solution, the remaining SG and dextrin were decolorized and spray dried to obtain 192g of white powder as a control composition. The residual SG, residual dextrin and total glycosylated SG contents were found to be 9.15%, 19.5% and 71.35%, respectively. The control sample met the FEMA GRAS 4728 specification.

Example 62 evaluation of sweetness threshold of GSG flavor composition No.1

Composition 1 from example 58 was dissolved in deionized water and 7 serial dilutions of composition 1 were prepared as shown in table 144.

Watch 144

To evaluate the sweetness threshold of GSG flavor composition No.1, each person from the 9-person test panel was required to classify the solution samples according to sweetness level and remove the non-sweet solution samples. The criteria for a "non-sweet" sample is that one considers the solution to be non-sweet.

The test results are shown in Table 145.

Watch 145

In table 145, the shaded portion refers to the solution sample that is considered "sweet". In table 146, the data in table 145 are used to determine the percentage of a particular solution sample that the panelist believes to be "sweet" or "non-sweet".

Watch 146

By plotting the percentage of people who considered the sample as "sweet" or "sweet" relative to the sample concentration, it was determined that at a concentration of 160ppm, the 50% panel did not evaluate the sample as sweet (fig. 83). Furthermore, at a concentration of 105ppm, the panel that determined 75% did not evaluate the sample as sweet. These results indicate that the average normal usage level/average maximum usage level can be set between about 100-150 ppm.

Example 63 evaluation of sweetness thresholds for

compositions

2 and 3

The sweetness threshold of GSG flavor compositions nos. 2 and 3 (prepared as in examples 59 and 60, respectively) was determined according to the method of example 62. The results of this analysis are consistent with the following conclusions: the average normal use level of compositions 1-3 can be set between about 100 and 150 ppm.

Example 64 evaluation of GSG-synergistic taste Effect of compositions 1-3 of the present invention with respect to sugar

To evaluate the synergistic taste effect of the compositions 1-3 of the present invention, 4 solutions were prepared. Three solutions containing 150ppm of composition 1 (example 58), composition 2 (example 59) and composition 3 (example 60) were prepared, and a GSG-control sample solution containing 175ppm (average maximum usage FEMA No.4728) was prepared. These 4 solutions were evaluated by a panel of 8 people to determine the relative level of sweetness. Six of eight considered the GSG-control solution to be sweeter, while two others considered GSG flavor composition 1 to be sweeter. This indicates that 150ppm of GSG flavor composition 1 can be considered as the average maximum usage level.

The eight panel further evaluated the effect of sugar reduction by tasting six samples described in table 147. The panel determined that the sweetness of the 6 samples was very similar.

Table 147

And (6) concluding. The GSG flavor compositions of the invention exhibit lower usage levels than the GSG control samples compared to the GSG control samples. For example, 150ppm of GSG flavor composition 1 may replace 3% of the sugar, while 100ppm of GSG flavor composition 1 may replace 2% of the sugar. However, the GSG control sample was unable to replace 3% of the sugars at its average maximum usage (175ppm), but only 2% of the sugars. In other words, 100ppm of GSG flavor composition No.1 can provide the same sugar reduction as 175ppm of GSG-control. Given the lower level of use of the same sugar reduction effect, the cost of using GSG flavor composition 1 was about 30% lower than the cost of the GSG-control.

Example 65 evaluation of taste profiles of GSG fragrance compositions 1-3

The taste profile of 5 solution samples was evaluated. As shown in Table 148, the samples included GSG flavor composition Nos. 1-3, GSG-control, and RA50/SG95 samples available from Sweet Green Fields. These samples were dissolved in an aqueous citric acid solution (pH3.8) at room temperature with ultrasonic waves and allowed to stand for further 30 minutes.

Watch 148

A panel of 4 people tasted each sample and scored 0-5 points according to sweetness, sugar-like, bitter, aftertaste and twisted taste profile. Results are reported as the average of the results provided by the panel and are listed in table 148.

Watch 149

And (6) concluding. The results in Table 149 show that glycosylation can significantly improve the taste profile of stevia extract. However, as the degree of glycosylation increases, sweetness decreases, while metallic aftertaste increases. Overall, the GSG flavor compositions of the invention taste cleaner and sweeter than the GSG-control.

Example 66 evaluation of taste improvement by GSG flavor composition 1

The two samples described in table 150 were dissolved in deionized water with ultrasound at room temperature and allowed to stand for a further 30 minutes.

Watch 150

The taste profiles from 0-5 points for each sample were evaluated by a panel of 4 persons comparing and describing the taste of the two samples in table 150, and based on the enhanced sweetness, texture, bitterness, aftertaste and twisted taste profiles. Results are reported in table 151 as the average of the results provided by the panel.

Table 151

The results in Table 151 show that composition No.1 of the present invention can be used to reduce the use of sugar. At a Sugar Equivalent (SE) of 10%, the composition No.1 of the present invention can reduce the amount of sugar used by 50%, can maintain the mouthfeel of sugar, and can provide even stronger mouthfeel. In addition, it can provide a pleasant herbal taste.

EXAMPLE 67 method for determining distribution and content of unreacted and reacted products

Fig. 82 shows an analysis method for evaluating the distribution and concentration of reaction products obtained by glycosylation of SG raw materials.

Materials reference standards for steviol glycosides (Reb A, Reb B, Reb C, Reb D, Reb E, Reb F, Reb G, Reb I, Reb M, Reb N, Reb O, Isoreb A, IsoST) were obtained from Chromadex (LGC Germany). Solvents and reagents (HPLC grade) were obtained from vwr (vienna) or Sigma-aldrich (vienna). Davisil Grade 633 (high purity Grade silica colloid, pore size)

200-425 mesh particle size) was obtained from Sigma-Aldrich (Vienna).

Preparation of samplesAll samples were separated via a glass column (100x 5mm) packed with Davisil Grade 633. The column was purified using ethyl acetate/acetic acid/H₂And O is 8/3/2 (v/v/v). 100mg of the sample was dissolved in 2ml of water and loaded in a column, followed by extraction with ethyl acetate/acetic acid/H ₂O8/3/2 (v/v/v) rinse at a flow rate of 2 ml/min. The first 6ml of effluent was discarded and the lower 30ml of effluent containing unreacted steviol glycosides was collected. About 36-70ml of the enzymatically reacted steviol glycoside effluent was collected.

After 3 samples were separated, the combined eluates were evaporated to dryness and reconstituted with 20mL acetonitrile/water 9/1(v/v), which corresponds to a sample concentration of 150mg of sample/10 mL.

The method can separate steviol glycoside standard and steviol glycoside obtained by enzyme reaction. The effluent had > 97% steviol glycosides and > 95% enzymatically reacted steviol glycosides, with less than 3% carryover between fractions. The combined evaporated samples were used for further analysis.

HPLC methodThe HPLC system consists of an Agilent 1100 system (autosampler, triple gradient pump, column oven, VWD-UV detector, DAD-UV/VIS detector) connected in-line with an Agilent mass spectrometer (ESI-MS quadrupole G1956A VL). For HPLC analysis, 150mg of the corresponding sample was dissolved in acetonitrile (1 ml) and filled to 10 ml with H2O.

The samples were separated on a Phenomenex Synergi Hydro-RP (150X 3 mm) at a rate of 0.8ml/min and then eluted with a Macherey Nagel Nuclear 100-7C18(250X 4.6 mm) gradient at 45 ℃. Mobile phase a consisted of 0.01 molar ammonium acetate buffer (pH of itself) with 0.1% acetic acid, 0.05% trimethylamine and 0.001% dichloromethane. Mobile phase B consisted of 0.01 molar ammonium acetate buffer (pH of itself) with 0.1% acetic acid, 0.05% trimethylamine and 0.001% dichloromethane and acetonitrile (1/9 v/v). The gradient started at 22% B, increased linearly to 45% B in 20 minutes, and was maintained in this case for 15 minutes. The injection amount was set to 10. mu.L.

The detectors were set to 210nm (VWD), 205 and 254nm (DAD for spectra collection between 200 and 600 nm), ESI negative ion mode m/z 300 and 1500, Fragmentor 200, Gain 2(MS, 300 ℃, 12 liters/min nitrogen, nebulizer set to 50psig, capillary voltage 4500V). Detection at 205 and 210nm was used to quantify the chromatograms and mass spectra were used to determine molar mass and structural information of individual peaks. Detection at 254nm was used to identify the non-steviol glycoside peaks.

The samples were quantified for the reference compound by external standards, and in the absence of an authoritative reference standard, the peak areas were quantified relative to the reference standard with the most similar mass, and the molar mass difference was corrected. The maximum calibration range for the reference standard is 0.1-50 mg/10 ml (dissolved in acetonitrile/water-9/1 (V/V)).

Identification and quantification:the steviol glycosides and enzymatically reacted steviol glycosides were identified by comparing the retention times of authoritative reference standards and/or evaluating the resulting mass spectra, including interpretation of fragmentation patterns and doubly charged ions triggered by the presence of dichloromethane.

The steviol glycosides were quantified relative to external standards. Quantification is performed relative to the reference standard with the most similar molar mass, without an authoritative reference standard.

Example 68 distribution and percentage (wt/wt) of GSG (reacted SG) and unreacted SG produced with steviol feedstock

A. Experiment 1

The SG feedstock of 12 sample lots was glycosylated as described in example 61 and the distribution and percentage (wt/wt) of the specific unreacted SG and reacted SG (i.e., GSG) in these sample lots was determined as described in example 67.

Table 152 shows the results of the analysis of sample lots 20171101, 20171102, 20171103, and 20171104. In table 149 and the tables that follow, the SG groups define a basic structure. For example, in Table 152, "SG-4G" refers to a steviol glycoside having 4 additional glucose units added. The SG group consisted of unreacted SG and reacted GSG. In the SG-group, the reacted GSG is formed from more than one parent SG(s). Thus, in the case of SG-4G groups, GSGs formed by Reb-A, Reb-E, Reb-A2 or Reb-H1 are obtained. In the table below, "mg/10 ml" corresponds to the original results of the test; "% (m/m)" was calculated as mg/10ml divided by the weight of the sample dissolved in 10 ml.

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Table 152 shows

Table 153 summarizes descriptive statistics corresponding to the sample lots 20171101, 20171102, 20171103, and 20171104 (n-4) tested.

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Table 154 describes the distribution and percentage (wt/wt) of specific unreacted SG and reacted SG (i.e., GSG) after glycosylation of the starting material in sample lots 3017153,3017276,3017308,3017195 and 3017215:

watch 154

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Table 155 provides a summary of the descriptive statistics corresponding to sample lot numbers 3017153,3017276,3017308,3017195 and 3017215 (n-5).

Table 155

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Table 156 describes the distribution and percentage (wt/wt) of specific unreacted SG and reacted SG (i.e., GSG) after glycosylation of the sample lot numbers 23201701, 23201702, 23201703 starting material.

Table 156

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Table 157 summarizes descriptive statistics corresponding to the sample lots 23201701, 23201702, and 23201703 (n-3) tested.

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Table 158 provides the summary data (wt%) of unreacted, reacted, and total steviol glycosides obtained from the 12 sample batches above, including the percentages of residual RD and glycosylated RM.

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Table 159 summarizes the descriptive statistics corresponding to all of the 12 sample lots tested above, whereby the mean, median, minimum (min) and maximum (max) values quoted are expressed in% m/m.

159 (continue)

The raw materials used to prepare GSG were as follows:

The amounts of each component of lots 20160118 and 20160106 were the same as those of examples 58 and 59. The content of each component of the other batches was determined by HPLC-MS and the results were as follows:

steviol glycoside in sample SCJ20171009 (sample weight 149.7mg/10ml)

Steviol glycosides in sample SCJ20171008 (sample weight 150.5mg10 ml)

Steviol glycosides in sample SCJ20170220-24 (sample weight 147.2mg/10ml)

Steviol glycosides in sample SCJ2017625-26 (sample weight 149.3mg/10ml)

B. Experiment 2

The 9 sample batches of SG starting material were glycosylated according to the method described in example 61. Each of the 9 sample lots, specifically, EPC-178-05-01, EPC-174-73-01, EPC-174-73-02, 150207, EPC-171-38-01, 141118, EPC-171-36-01, EPC-171-34-01 and S150311, represents a different starting composition. Glycosylation of these starting compositions, RA40+ RB8, RA30/RC15, RA50/RC5, RA95, RA90, RA80, RA70, RA60, RA50, respectively, gave glycosylation compositions corresponding to GSG- (RA40+ RB8), GSG- (RA30+ RC15), GSG-RA50/RC5, GSG-RA95, GSG-RA90, GSG-RA80, GSG-RA70, GSG-RA60, GSG-RA 50. The distribution and percentage (wt/wt) of the particular unreacted SG and reacted SG (i.e., GSG) in these sample lots was determined using the method described in example 67.

The starting compositions are commercially available from Sweet Green Fields. The content of each component of the raw material composition is listed as follows:

RA90 was prepared by mixing RA80 and RA95 in a ratio of 1: 2.

Table 160 shows the results of the analysis of RA40+ RB8 (EPC-178-05-01).

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Table 161 shows the results of the analysis of RA30+ RC15 (EPC-174-73-01).

Table 161

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Table 162 shows the results of the analysis of RA50+ RC5 (EPC-174-73-02).

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Table 163 shows the results of the analysis of GSG-RA95 (batch No. 150207).

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Table 164 shows the results of the analysis of GSG-RA90 (batch number EPC 171-38-01).

Table 164

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Table 165 shows the results of the analysis of GSG-RA80 (batch No. 141118).

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Table 166 shows the results of the analysis of GSG-RA70 (batch number EPC 171-36-01).

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Table 167 shows the results of the analysis of GSG-RA60 (batch number EPC 171-34-01).

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Table 168 shows the results of the analysis of GSG-RA50 (batch S150311).

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Table 169 provides a summary of descriptive statistics corresponding to the 9 sample lots tested in experiment 2 (n-9).

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C. Experiment 3

Glycosylation was performed according to the method described in example 59, resulting in two sample lot numbers GSG (EPC-230-36-03, EPC-230-36-06). The reaction conditions, including the starting stevia glycosides and the reaction time, are adjusted to obtain the desired product, and glycosylation of the two starting compositions results in a glycosylated composition corresponding to new flavor I and new flavor II. The distribution and percentage (wt/wt) of the particular unreacted SG and reacted SG (i.e., GSG) in these sample lots was determined using the method described in example 67.

These two stock compositions are commercially available from Sweet Green Fields. The content of each component

The following are listed:

the technical effect of the two sample lot numbers GSG (EPC-230-36-03, EPC-230-36-06) was the same as that of example 59.

Table 170 shows the results of the analysis of New flavor I (batch number EPC-230-36-03).

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Table 171 shows the results of the analysis of New flavor II (batch number EPC-230-35-06).

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Example 69. GSG composition No. 2 was evaluated for sweetness and flavor enhancing properties.

GSG sample lot number (EPC-230-36-02, forming GSG-composition No. 2) was prepared according to the method described in example 59.

Given that it is unlikely that composition 2 would be used only in water without other flavor systems, it would be of interest to explore its use with other test media such as lemon carbonate and lime soda. Therefore, the sweetness concentration thresholds in lemon and lime test media were determined using the protocol recommended by ASTMS E679 and ASTMS E1432.

In this case, the sweetness concentration threshold of sucrose in lemon and lime Carbonated Soft Drinks (CSD) was first determined by FEMA regulations. In carbonated lemon and lime beverages, 12 consumer panelists tasted sucrose, stevia and a combination of sucrose/stevia in the beverage gave coded samples containing 1.0%, 1.5%, 2.0% and 2.5% or 3.0% by weight. Samples are given in a random order, with the order randomized among the individual panelists. On a simple yes/no record sheet, if the sample is deemed to lack any detectable sweetness, a "yes" is circled and a "no" is circled if the panelist is instructed to identify sweetness in the sample. The panelists further reminded that the initial taste impression was generally considered to be the most accurate. The panelists were allowed to spend as much time as possible deciding on all samples.

Table 172 shows the results of individual panelist selection. The "yes" answer is encoded as "1" and the "no" answer is encoded as "0". The right column in table 172 represents the percentage of panelists who may or may not detect sweetness at a particular sucrose concentration. As shown in table 172, at 2.0% sucrose, 42% of the panelists could detect sweetness, while at 2.5% sucrose, 67% of the panelists could detect sweetness.

Table 172

Based on these results, a sweetness concentration threshold was determined to be between 2.0-2.5% sucrose. The threshold concentration was considered to be the concentration at which 50% of the panelists detected sweetness, and 50% of the panelists did not detect sweetness. To determine the sweetness concentration threshold, the percentage of panelists who detected sweetness or did not detect sweetness was plotted on a graph against the concentration shown in figure 84. The sweetness concentration threshold in the carbonated lemon and lime beverages was determined to be about 2.2% from figure 84.

Test 1: functional sweetness at the average maximum use level was determined for composition 2.

To determine the functional sweetness of composition 2 at the average maximum use level, FEMA guidelines were used in sensory experiments to determine whether 100ppm of composition 2 in lemon and calcium carbonate beverages was considered significantly lower than 1.5% sucrose. 11 consumer panelists with prior experience tasting sucrose, stevia and sucrose/stevia combinations in beverages were given a coded sample containing 100ppm of composition 2 in carbonated lemon and lime beverages. They were also provided with control samples containing 1.5% sucrose in lemon and lime carbonated beverages.

Panelists were instructed to try to taste each sample with the control and to circle a "yes" if the sample was sweeter than the control and a "no" if the sample was the same or sweeter than the control. The panelists further reminded that the initial taste impression was generally considered to be the most accurate. The panelists were allowed to spend as much time as possible deciding on all samples. Taste comparison for each panelist was repeated 3 separate times for each test sample (using different sample codes).

Table 173 shows the results determined by each panelist, where "1" represents "yes" (sweetness lower than control) and "0" represents "NO" (same or sweeter than control).

Watch 173

As shown in table 173, 30 out of 33 independent trials (90.9%) showed that 100ppm composition 2 was less sweet than the 1.5% sucrose control.

Using the Qi Statistical software package (http:// www.qistatistics.co.uk/software-downloads. asp), two-item Statistical analysis of beta showed that the gamma values of this dataset were very close to 0(1x 10)^-8). Thus, in Bi and Ennis, 1999(8)The use of this value in the β -binomial table of the 2-AFC method (two-sided) of the publication with the values in table 1.2 provides the minimum number of significant selective responses when α ≦ 0.05, γ ≦ 23 or γ ≦ 0.1. Thus, in this case, the results of 30 provide clear statistical evidence that the test sample is significantly less sweet than the control sample.

And (3) testing 2: sweetness enhancement Properties of composition 2 were determined at the expected maximum usage level

FEMA guidelines were used in sensory experiments to determine whether composition 2 improved sweetness at the 100ppm average maximum use level of non-alcoholic beverages. In this case, control lemon carbonate and lime beverages containing 5 wt% sucrose were used as comparative controls. Whereas test 1 above showed that 100ppm of composition No. 2 was not a functional sweetener, this amount was added to the control and then compared to the control for sweetness. A 12 consumer panelist with prior experience in tasting sucrose, stevia and sucrose/stevia combinations in beverages was given a randomly coded sample containing 100ppm composition No. 2 or a comparative control sample containing 5% sucrose, a lemon and lime carbonated beverage without composition No. 2.

With respect to the enhanced sweetness test, panelists were instructed to try each sample to taste with a control, a "yes" was circled if the sample was sweeter than the control sample, and a "no" was circled if the sample was the same or sweeter than the control sample to further alert that the initial taste impression was generally considered most accurate. The taste comparison for each test sample was repeated 3 times for different sample codes (different sample codes).

Table 174 shows the results of this analysis.

Watch 174

As shown in table 174, 27 out of 36 parts (75%) of the separate trials indicated that 100ppm composition 2 was sweeter than the 5% sucrose sweetened control.

Using the Qi Statistical software package (http:// www.qistatistics.co.uk/software-downloads. asp), two-item Statistical analysis of beta showed that the gamma value of this dataset was very close to 0(1x 10-8). Thus, the use of this value in the β -binomial table of the 2-AFC method (dual sided) of the publication by Bi and Ennis, 1999(8) with the values in Table 1.2 provides the minimum number of significant selective responses for α ≦ 0.05, with γ ≦ 0 or γ ≦ 0.1 of 25. Thus, in this case, the results of 27 provide clear statistical evidence that the test sample is significantly sweeter than the 5% sucrose sweetened control sample.

And (3) testing: the flavor enhancing properties of composition No. 2 were determined at the expected average maximum use level.

Composition No. 2 was compared to a control sample to determine whether it had flavor enhancing properties using the same methods outlined above and used for the sweetness enhancement test described above. For the flavor enhancement test, panelists were instructed to taste each sample and chose a "yes" if the sample was deemed to have more flavor than the 5% sucrose sweetened control sample and a "no" ratio control if the sample was deemed to have less flavor. The panelists further reminded that the initial taste impression was generally considered to be the most accurate. Taste comparison for each panelist (n-12) was repeated 3 separate times for each test sample (using different sample codes). The results of this analysis are shown in table 175.

Table 175

As shown in table 175, 31 out of 36 parts (86%) of the separate trials indicated that 100ppm composition No. 2 had more flavor than the 5% sucrose sweetened control.

Using the Qi Statistical software package (http:// www.qistatistics.co.uk/software-downloads. asp), two-item Statistical analysis of beta showed that the gamma values of this dataset were very close to 0(1x 10)^-8). Thus, the use of this value in the β -binomial table of the 2-AFC method (dual sided) of the publication by Bi and Ennis, 1999(8) with the values in Table 1.2 provides the minimum number of significant selective responses when α ≦ 0.05, γ ≦ 25 or γ ≦ 0.1. Thus, in this case, the results of 31 provide clear statistical evidence that the test sample had significantly more flavor than the 5% sucrose sweetened control sample.

The sensory tests described above proved to be of high statistical significance, i.e. the glucosylated composition 2 extract qualifies as a sweetness and flavor enhancer in non-alcoholic beverages.

Example 70 evaluation of sweetness and flavor enhancing Properties of GSG RA20

A sample lot of SG starting material (lot #12261967) was glycosylated according to the method described in example 61 to form a GSG-20 composition. Given that GSG-20 is unlikely to be used only in water and no other flavor systems, it is of interest to explore its use with other test media such as lemon carbonate and lime soda. Therefore, the sweetness concentration thresholds in lemon and lime test media were determined using the protocol recommended by ASTMS E679 and ASTMS E1432.

First, the sweetness concentration threshold of sucrose in lemon and lime Carbonated Soft Drinks (CSD) was determined as described in example 69. From figure 84, it can be determined that the sweetness concentration threshold in the carbonated lemon and lime beverages is about 2.2%.

Another method of determining a sweetness concentration threshold is to determine the sucrose concentration directly below the concentration at which the panelist can detect that the sample is sweet. Using this method, the threshold average sweetness concentration was 1.92% (SE (SD/√ n) ═ 0.21%). FEMA determines guidelines for identifying threshold concentrations that allow for upward adjustment of concentrations by one standard error (reference 2, section 1.4.2). Therefore, the sweetness concentration threshold value was set to 2.13%.

Test 1: the functional sweetness of GSG-RA20 was determined at the mean maximum use level.

To determine the functional sweetness of GSG-RA20 at the average maximum use level, FEMA guidelines were used in sensory experiments to determine whether 250ppm GSG-20 was considered significantly lower than 2.13% sucrose in lemon and lime carbonated beverages. To 12 previously experienced consumer panelists with tasting sucrose, stevia and a sucrose/stevia combination in beverages, coded samples containing 250ppm GSG-20 in carbonated lemon and lime beverages were provided. They were also provided with control samples containing 2.13% sucrose in lemon and lime carbonated beverages.

The panelists were instructed to attempt to taste each sample with the control, a "yes" was circled if the sample was sweeter than the control, a "no" was circled if the sample was sweeter or sweeter than the control, the panelists were further reminded that the initial taste impression was generally considered to be the most accurate, the panelists were allowed to spend as much time as possible to decide on all samples, and the taste comparison of each panelist was repeated 3 different sample codes for each test sample.

Table 177 shows the results determined by each panelist, where "1" represents "yes" (sweetness lower than control) and "0" represents "NO" (sweetness the same or more than control).

Watch 177

As shown in Table 177, 30 out of 36 separate trials (83.3%) showed 250ppm GSG-20 sweeter than the 2.13% sucrose control.

Using the Qi statistical software package (http:// www.qistatistics.co.uk/software-downloads. asp), two-item statistical analysis of beta showed the gamma value for this dataset to be 0.2329. Thus, the use of this value in the β -binomial table of the 2-AFC method (two-sided) of the publication by Bi and Ennis, 1999(8) with the values in Table 1.2 provides a significant minimum selective response number α ≦ 0.05, γ ≦ 0.2 of 25. Thus, in this case, the results of 30 provide clear statistical evidence that the test sample is significantly less sweet than the control sample.

And (3) testing 2: determining sweetness or flavor enhancing properties of GSG-20 at average maximum use level

FEMA guidelines were used in sensory experiments to determine whether 250ppm GSG-20 was considered sweet or flavor enhancement at the 250ppm mean maximum usage level.

Control lemon carbonate and lime beverages containing 5 wt% sucrose were used as comparative controls. Given that 250ppm of GSG-20 did not show functional sweetener in test 1 above, this amount was added to a control and then compared to the control sweetness. To 12 previously experienced consumer panelists with tasting sucrose, stevia and a sucrose/stevia combination in the beverage, samples were provided randomly encoding a beverage containing 250ppm GSG-20 in carbonated lemon and lime beverages containing 5 wt% sucrose. The panelists were also provided with comparative control samples containing 5% sucrose in lemon and lime carbonated beverages without RA 20.

Panelists were asked to measure the sweetness and flavor intensity of the test beverages compared to the control group, which had been labeled 5 and 9 points for both attributes, and scored for intensities from 1 to 9 on a scoring table. The taste comparison was repeated three times for each test compound (GSG-20) and the order of replication for each panelist was randomized so that the panelists did not all receive the same samples at the same time or in the same order.

Table 178 shows a summary of the results for each nominal flavor profile compared to the control.

Watch 178

Standard deviation of SE ═

Statistical significance of comparison of individual samples to controls.

A p-values <0.05 (95% confidence level) were considered statistically significant.

As shown in Table 178, the addition of 250ppm GSG-20 to carbonated lemon and lime beverages containing 5 wt.% sucrose caused a highly statistically significant increase in perceived sweetness and flavor.

Although the various aspects of the present application have been described with reference to preferred embodiments, workers skilled in the art will recognize that changes may be made in form and detail without departing from the spirit and scope of the invention. The present specification, including references cited in the background, is incorporated by reference in its entirety. Those of ordinary skill in the art will recognize, or be able to ascertain, many equivalents to the specific embodiments described herein. Such equivalents are intended to be encompassed by the following claims.

Claims

1. A composition comprising one or more Glycosylated Steviol Glycosides (GSG) and/or one or more Steviol Glycosides (SG), wherein one or more SG is selected from table a or table B, wherein the one or more SG corresponds to at least one SG group selected from SG-1G, SG-2G, SG-3G, SG-4G, SG-5G, SG-6G, SG-1G1R, SG-2G1R, SG-3G1R, SG-4G1R, SG-5G1R, SG-6G1R, SG-1G1X, SG-2G1X, SG-3G1X, SG-4G1X, SG-5G1X, and combinations thereof, wherein the total content of the one or more SG in the composition is 0.1 to 99.5 wt%; the total content of the one or more GSGs in the composition is 0.1-99.5 wt%, wherein the one or more GSGs are glycosylation products of one or more SGs in table a, wherein the one or more GSGs comprise one or more rhamnose moieties, one or more deoxyhexose moieties, or a combination thereof.

2. The composition according to claim 1, wherein the one or more SG comprises at least one SG selected from the group consisting of: related SG #1, SG-4, isosteviolbioside, related SG #3, rebaudioside R1, stevioside F, SG-Unk1, dulcoside B, SG-3, isorebaudioside B, isosteviolbioside, rebaudioside KA, SG-13, stevioside B, rebaudioside R, SG-Unk2, SG-Unk3, rebaudioside F3, rebaudioside F2, rebaudioside C2, stevioside E2, SG-10, rebaudioside L1, SG-2, rebaudioside A3, isorebaudioside A2, rebaudioside A2, rebaudioside E, rebaudioside H1, related SG #2, related SG #5, rebaudioside U2, rebaudioside T, rebaudioside W2, rebaudioside W3, rebaudioside W68612, SG # 9-K8653, SG-828653, rebaudioside K8653, rebaudioside K5, rebaudioside K-82 3, rebaudioside A, rebaudioside D-4, rebaudioside D, rebaudioside A, rebaudioside D-K-5, rebaudioside D-4, rebaudioside A, rebaudioside D-I, rebaudioside E-D-, SG-Unk6, rebaudioside Q2, rebaudioside Q3, rebaudioside I2, rebaudioside T1, related SG #4, rebaudioside V2, rebaudioside Y, 15 α -OH-rebaudioside M, rebaudioside O2, and combinations thereof.

3. The composition of claim 1, wherein one or more SG are present in a composition selected from the group consisting of: RA20, RA40, RA50, RA60, RA80, RA90, RA95, RA97, RA98, RA99, RA99.5, RB8, RB10, RB15, RC15, RD6, and combinations thereof.

4. The composition of any of claims 1-3, wherein the one or more SGs comprise at least one SG having a molecular weight of less than or equal to 965 daltons.

5. The composition of any of claims 1-3, wherein the one or more SGs comprise at least one SG having a molecular weight of less than or equal to 804 daltons.

6. The composition according to claim 1, wherein the one or more SG comprises 25-35 wt% Reb-a, 0.4-4 wt% Reb-B, 5-15 wt% Reb-C, 1-10 wt% Reb-D, 2-5 wt% Reb-F, 1-5 wt% Reb-K, and 20-40 wt% stevioside.

7. The composition of claim 6, wherein the one or more SG include one or more selected from the group consisting of 1-5 wt% rubusoside, 1-3 wt% dulcoside A, 0.01-3 wt% steviolbioside, 0.2-1.5 wt% dulcoside B, 00.01-2 wt% Reb-O, 0.01-2 wt% Reb-S, 0.01-1.2 wt% Reb-T, 0.01-0.8 wt% Reb-R, 0.01-0.7 wt% Reb-J, 0.01-0.7 wt% Reb-W, 0.01-0.7 wt% Reb-V, 0.01-0.6 wt% Reb-V2, 0.01-0.5 wt% Reb-G, 0.01-0.5 wt% Reb-H, 0.01-0.5 wt% Reb-V2, 0.01-0.5 wt% Reb-5 wt% Reb-G, 0.01-0.5 wt% Reb-5 wt% Reb-H, 0.5 wt% Reb-3-5 wt% Reb-3U # 3-5U 3-5, 0.01-0.5 wt% Rel SG #5, 0.01-0.4 wt% Reb-M, 0.01-0.4 wt% Reb-N, 0.01-0.4 wt% Reb-E, 0.01-0.4 wt% Reb-F1, 0.01-0.4 wt% Reb-Y, and combinations thereof.

8. The composition of claim 7, wherein said one or more SG' S comprises at least 20, at least 21, at least 22, at least 23, or at least 24 selections from 1-5 wt% rubusoside, 1-3 wt% dulcoside A, 0.01-3 wt% steviolbioside, 0.2-1.5 wt% dulcoside B, 00.01-2 wt% Reb-O, 0.01-2 wt% Reb-S, 0.01-1.2 wt% Reb-T, 0.01-0.8 wt% Reb-R, 0.01-0.7 wt% Reb-J, 0.01-0.7 wt% Reb-W, 0.01-0.7 wt% Reb-V, 0.01-0.6 wt% Reb-V2, 0.01-0.5 wt% Reb-G, 0.01-0.5 wt% Reb-H, 0.01-0.5 wt% Reb-V2, 0.01-0.5 wt% Reb-3U-2, 0.01-0.5% Reb-I, 0.01-0.5% Rel SG #4, 0.01-0.5% Rel SG #5, 0.01-0.4% Reb-M, 0.01-0.4% Reb-N, 0.01-0.4% Reb-E, 0.01-0.4% Reb-F1, and 0.01-0.4% Reb-Y.

9. The composition according to claim 1, wherein the one or more SG comprises 45-55 wt% Reb-a, 20-40 wt% stevioside, 2-6 wt% Reb-C, 0.5-3 wt% Reb-B, and 0.5-3 wt% Reb-D.

10. The composition according to claim 9, wherein the one or more SGs further comprise one or more components selected from the group consisting of 0.1-3 wt% related SG #5, 0.05-1.5 wt% Reb-R1, 0.0.05-1.5 wt% Reb-K2, 0.05-1.5 wt% Reb-E, 0.01-1 wt% dulcoside a, 0.01-1 wt% dulcoside B, 0.01-1 wt% rubusoside, 0.01-1 wt% steviol bioside, 0.01-1 wt% isosteviolbioside, 0.01-1 wt% stevioside-B, 0.01-1 wt% related SG #3, 0.01-1 wt% related SG #2, 0.01-1 wt% Reb-G, 0.01-1 wt% Reb-F, and 0.01-1 wt% Reb-W.

11. The composition according to claim 10, wherein the one or more SGs further comprise at least 12, at least 13, at least 14, or at least 15 ingredients selected from the group consisting of 0.1-3 wt% related SG #5, 0.05-1.5 wt% Reb-R1, 0.0.05-1.5 wt% Reb-K2, 0.05-1.5 wt% Reb-E, 0.01-1 wt% dulcoside a, 0.01-1 wt% dulcoside B, 0.01-1 wt% rubusoside, 0.01-1 wt% steviolbioside, 0.01-1 wt% isosteviolbioside, 0.01-1 wt% stevioside-B, 0.01-1 wt% related SG #3, 0.01-1 wt% related SG #2, 0.01-1 wt% Reb-G, 0.01-1 wt% stevioside-G, 0.01-1 wt% and 0.01-1 wt% Reb-F.

12. The composition according to claim 1, wherein the one or more SG comprises 35-45 wt% Reb-a, 10-25 wt% stevioside, 4-12 wt% Reb-B, 4-12 wt% dulcoside a, 0.5-4 wt% Reb-C, and 0.1-4 wt% Reb-O.

13. The composition of claim 12, wherein the one or more SGs further comprise one or more ingredients selected from the group consisting of 0.3-3 wt% rubusoside, 0.1-3 wt% Reb-D, 0.1-3 wt% Reb-G, 0.1-3 wt% Reb-I, 0.1-3 wt% stevioside B, 0.1-3 wt% related SG #3, 0.05-1.5 wt% Reb-E, 0.05-2 wt% Reb-R, 0.05-1 wt% dulcoside B, 0.01-1 wt% Reb-N, 0.01-1 wt% Reb-Y, 0.01-1 wt% steviol bioside, 0.01-1 wt% dulcoside B, and combinations thereof.

14. The composition according to claim 13, wherein the one or more SGs further comprise at least 10, at least 11, at least 12, or at least 13 ingredients selected from the group consisting of 0.3-3 wt% rubusoside, 0.1-3 wt% Reb-D, 0.1-3 wt% Reb-G, 0.1-3 wt% Reb-I, 0.1-3 wt% stevioside B, 0.1-3 wt% related SG #3, 0.05-1.5 wt% Reb-E, 0.05-2 wt% Reb-R, 0.05-1 wt% dulcoside B, 0.01-1 wt% Reb-N, 0.01-1 wt% Reb-Y, 0.01-1 wt% steviol bisoside, and 0.01-1 wt% dulcoside B.

15. The composition of claim 1, wherein the one or more GSGs are one or more SG further glycosylation products selected from the group consisting of: related SG #1, SG-4, isosteviolbioside, related SG #3, rebaudioside R1, stevioside F, SG-Unk1, dulcoside B, SG-3, isorebaudioside B, isosteviolbioside, rebaudioside KA, SG-13, stevioside B, rebaudioside R, SG-Unk2, SG-Unk3, rebaudioside F3, rebaudioside F2, rebaudioside C2, stevioside E2, SG-10, rebaudioside L1, SG-2, rebaudioside A3, isorebaudioside A2, rebaudioside A2, rebaudioside E, rebaudioside H1, related SG #2, related SG #5, rebaudioside U2, rebaudioside T, rebaudioside W2, rebaudioside W3, rebaudioside W68612, SG # 9-K8653, SG-828653, rebaudioside K8653, rebaudioside K5, rebaudioside K-82 3, rebaudioside A, rebaudioside D-4, rebaudioside D, rebaudioside A, rebaudioside D-K-5, rebaudioside D-4, rebaudioside A, rebaudioside D-I, rebaudioside E-D-, SG-Unk6, rebaudioside Q2, rebaudioside Q3, rebaudioside I2, rebaudioside T1, related SG #4, rebaudioside V2, rebaudioside Y, 15 α -OH-rebaudioside M, rebaudioside O2, and combinations thereof.

16. The composition of claim 1, wherein the one or more GSGs comprise at least one GSG selected from the group consisting of GSG-1G-1, GSG-1G-2, GSG-1G-3, GSG-1G-4, GSG-1G-5, GSG-2G-1, GSG-2G-2, GSG-2G-3, GSG-2G-4, GSG-3G-1, GSG-3G-2, GSG-3G-3, GSG-4G-1, GSG-4G-2, GSG-5G-1, and combinations thereof.

17. The composition according to claim 1, wherein said one or more GSGs comprise at least one GSG selected from the group consisting of GSG-3G-2, GSG-3G-3, GSG-3G-4, GSG-3G-7, GSG-3G-8, GSG-4G-1, GSG-4G-2, GSG-4G-3, GSG-4G-7, GSG-5G-1, GSG-5G-2, GSG-5G-3, GSG-5G-4, GSG-5G-5, GSG-6G-3, and combinations thereof.

18. The composition of claim 1, wherein the one or more GSGs are selected from the group consisting of: GSG-1G1R-1, GSG-1G1R-2, GSG-2G1R-1, GSG-1G1R-3, GSG-2G1R-2, GSG-3G1R-1, GSG-1G1R-4, GSG-2G1R-3, GSG-3G1R-2, GSG-4G-1R-1, GSG-1G1R-5-1, GSG-2G1R-4, GSG-3G1R-3a, GSG-3G1R-3b, GSG-4G1R-2, GSG-5G1R-1 and combinations thereof.

19. The composition of claim 1, wherein the one or more GSGs are selected from the group consisting of: GSG-3G1R-3a, GSG-3G1R-3b, GSG-4G1R-2, GSG-4G1R-3, GSG-4G1R-4, GSG-4G1R-6, GSG-5G1R-4, GSG-6G1R-1a, GSG-6G1R-1b, GSG-6G1R-2 and combinations thereof.

20. The composition of any one of claims 1-19, wherein the one or more GSGs comprise one or more xylose moieties, arabinose moieties or a combination thereof.

21. The composition of claim 20, wherein the one or more GSGs are selected from the group consisting of: GSG-1G1X-1, GSG-1G1X-2, GSG-1G1X-3, GSG-1G1X-4, GSG-2G1X-1, GSG-2G1X-2, GSG-2G1X-3, GSG-3G1X-1, GSG-3G1X-2, GSG-4G1X-1 and combinations thereof.

22. The composition of claim 20, wherein the one or more GSGs are selected from the group consisting of: GSG-3G1X-4, GSG-3G1X-5, GSG-4G1X-1, GSG-4G1X-2, GSG-4G1X-3, GSG-4G1X-4 and combinations thereof.

23. The composition of any one of claims 1-22, wherein at least one of the one or more GSGs has a molecular weight of less than or equal to 804 daltons.

24. The composition of any one of claims 1 to 22, wherein at least one of the one or more GSGs has a molecular weight greater than or equal to 1922 daltons.

25. The composition of any of claims 1-22, comprising a plurality of GSGs and a plurality of SGs, wherein the plurality of GSGs is present at 10-80 wt% of the total composition, and wherein the plurality of SGs is present at 1-40 wt% of the total composition.

26. The composition according to claim 1, comprising 10-30 wt% SG, 50-70 wt% GSG, and 60-90 wt% total glycosides.

27. A composition according to claim 1, comprising:

(d)0.1-2wt％GSG-6G-3；

(g)2-6wt％GSG-5G-1R4；

(k)1-4wt％GSG-5G1X-1，

28. The composition according to claim 27, further comprising at least 5, 6, 7 or 8 unreacted steviol glycosides selected from the group consisting of 1 to 8 wt% Reb-a, 0.1 to 1.5 wt% Reb-B, 0.05 to 3 wt% Reb-C, 0.05 to 1 wt% Reb-D, 0.05 to 0.3 wt% Reb-F, 0.05 to 0.25 wt% Reb-K, 0.05 to 0.5 wt% rubusoside, and 0.05 to 3 wt% stevioside.

29. A composition according to claim 1, comprising:

(d)0.1-2wt％GSG-6G-3；

(g)2.5-5wt％GSG-5G-1R4；

(h) one or more SG-6G-1R group components selected from the group consisting of 0.5-2.5 wt% GSG-6G1R-1 and 0.3-1.5 wt% GSG-6G 1R-2;

(i) at least one SG-3G-1X group component selected from the group consisting of 2-5 wt% GSG-3G1X-4 and 0.5-2 wt% GSG-3G 1X-5;

(j) at least one SG-4GX group component selected from the group consisting of 0.5-2 wt% GSG-4G1X-1, 0.5-2 wt% GSG-4G1X-2, 1.5-5 wt% GSG-4G1X-3, and 0.2-1.5 wt% GSG-4G 1X-4; and

(k)1-2.5wt％GSG-5G1X-1，

30. The composition of claim 29, further comprising at least 4, 5, 6, or 7 unreacted steviol glycosides, an ingredient selected from the group consisting of 1.5-12.5 wt% Reb-a, 0.2-1.5 wt% Reb-B, 0.5-4 wt% Reb-C, 0.3-1 wt% Reb-D, 0.1-2.5 wt% Reb-F, 0.05-2.5 wt% rubusoside, and 1.5-6.5 wt% stevioside.

31. A composition according to claim 1, comprising:

(d)0.5-1.5wt％GSG-6G-3；

(g)2.5-5wt％GSG-5G-1R4；

(j) At least one SG-4GX group component selected from the group consisting of 0.3-1.5 wt% GSG-4G1X-1, 1-3.5 wt% GSG-4G1X-2, 1.5-4 wt% GSG-4G1X-3, and 0.5-2 wt% GSG-4G 1X-4; and

(k)1.5-3wt％GSG-5G1X-1，

32. The composition according to claim 31, further comprising at least 4, 5, 6 or 7 unreacted steviol glycosides, an ingredient selected from the group consisting of 0.5-2.5 wt% Reb-a, 0.2-1 wt% Reb-B, 0.2-0.8 wt% Reb-C, 0.2-0.6 wt% Reb-D, 0.05-0.25 wt% Reb-F, 0.05-0.6 wt% rubusoside, and 0.05-2 wt% stevioside.

33. A composition according to claim 1, comprising:

(d)0.3-2.5wt％GSG-6G-3；

(g)1.5-7.5wt％GSG-5G-1R4；

(k)0.5-4.5wt％GSG-5G1X-1，

34. The composition of claim 33, further comprising at least 4, 5, 6, or 7 unreacted steviol glycosides, an ingredient selected from the group consisting of, 8-15 wt% Reb-a, 0.2-2 wt% Reb-B, 0.5-3.5 wt% Reb-C, 0.1-1.5 wt% Reb-D, 0.05-2 wt% Reb-F, 0.05-1 wt% rubusoside, and 0.05-3.5 wt% stevioside.

35. The composition according to claim 33, further comprising at least 4, 5, 6 or 7 unreacted steviol glycosides, an ingredient selected from the group consisting of 3 to 10 wt% Reb-a, 0.05 to 2 wt% Reb-C, 0.05 to 2 wt% Reb-D, 0.05 to 1.5 wt% Reb-G, 0.05 to 0.5 wt% Reb-O, 0.05 to 0.5 wt% rubusoside, and 0.05 to 4 wt% stevioside.

36. A composition according to claim 1, comprising:

(d)0.1-2wt％GSG-6G-3；

(g)2-6wt％GSG-5G-1R4；

(i) at least one SG-3G-1X group component selected from the group consisting of 1-4 wt% GSG-3G1X-4 and 0.5-2 wt% GSG-3G 1X-5;

(j) at least one SG-4G1X group component selected from the group consisting of 0.2-1.5 wt% GSG-4G1X-1, 0.5-2.5 wt% GSG-4G1X-2, 1-3 wt% GSG-4G1X-3, and 0.3-2 wt% GSG-4G 1X-4; and

(k)1-4wt％GSG-5G1X-1，

37. The composition of claim 36, further comprising at least 4, 5, 6, or 7 unreacted steviol glycosides, an ingredient selected from the group consisting of 6-12 wt% Reb-a, 0.1-1.5 wt% Reb-B, 0.5-3.5 wt% Reb-C, 0.1-1.5 wt% Reb-D, 0.8-3 wt% Reb-F, 0.5-2.5 wt% rubusoside, and 2-6 wt% stevioside.

38. A composition according to claim 1, comprising:

(d)0.1-2wt％GSG-6G-3；

(g)2-6wt％GSG-5G-1R4；

(j) at least one SG-4G1X group component selected from the group consisting of 0.2-1.5 wt% GSG-4G1X-1, 0.5-2.5 wt% GSG-4G1X-2, 0.5-2.5 wt% GSG-4G1X-3, and 0.2-2 wt% GSG-4G 1X-4; and

(k)1-3wt％GSG-5G1X-1，

39. The composition according to claim 38, further comprising at least 4, 5, 6, or 7 unreacted steviol glycosides, an ingredient selected from the group consisting of 15-25 wt% Reb-a, 0.05-1 wt% Reb-B, 1-3 wt% Reb-C, 0.1-1.5 wt% Reb-D, 0.8-3 wt% Reb-F, 0.3-2 wt% rubusoside, and 6-12 wt% stevioside.

40. A method of increasing the sweetness of an orally consumable composition comprising adding an effective amount of the composition of any one of claims 1-39 to the orally consumable composition.

41. A method of improving the taste profile or flavor of an orally consumable composition comprising adding an effective amount of the composition of any one of claims 1-39 to the orally consumable composition.

42. A method of preparing a GSG composition comprising the steps of:

(a) dissolving a glucose donor material in water to form a dissolved glucose donor material;

(b) adding a SG composition to the dissolved glucose donor material to obtain a reaction mixture;

(c) adding an effective amount of an enzyme to the reaction mixture, wherein the enzyme facilitates the transfer of glucose from the glucose donor molecule to SG added to the SG composition in the mixture;

(d) Incubating at the desired temperature for a predetermined reaction time to glycosylate the SG of the SG composition with the glucose moiety present in the glucose donor material;

(e) inactivating the enzyme;

(f) removing the enzyme from the reaction mixture; and

(g) the resulting solution of GSG, residual SG and dextrin was dried.

43. The method of claim 42, wherein the glucose donor material is dextrin.

44. The method of claim 42, wherein the water is reverse osmosis pure water.

45. The method of claim 42, wherein the SG composition is a stevia extract.

46. The method according to claim 42, wherein the weight ratio of glucose donor molecule to SG is 10:90-90:10, 20:80-80:20, 30:70-70:30, or 40:60-60: 40.

47. The method of claim 42, wherein the enzyme is a cyclodextrin glycosyltransferase (CGTase).

48. The method according to claim 42, further comprising decolorizing the reaction mixture between steps (f) and (g).

49. The method of claim 42, wherein step (f) is carried out by spray drying the solution.

50. A composition according to claim 1, comprising:

(d)0.1-2.5wt％GSG-6G-3；

(g)1.5-7.5wt％GSG-5G-1R4；

(k)0.5-4.5wt％GSG-5G1X-1，

51. The composition according to claim 38, further comprising at least 5, 6, 7 or 8 unreacted steviol glycosides, an ingredient selected from the group consisting of 1-15 wt% Reb-a, 0.05-3 wt% Reb-B, 0.05-4 wt% Reb-C, 0.05-1.5 wt% Reb-D, 0.05-3 wt% Reb-F, 0.05-2.5 wt% rubusoside, and 0.05-12 wt% stevioside.