CA2686930A1 - Taste potentiator compositions in oral delivery systems - Google Patents

Abstract

The present invention relates to edible orally delivered products, such as beverages, food products, confectioneries and chewing gum, which provide an enhanced perception of an active substance, such as a sweetener. More specifically, some embodiments provide potentiator compositions, which include at least one active substance and at least one sweetness modifier. The sweetness modifier may increase sucrose equivalence, increase the perception of sweet flavor upon consumption, decrease the perception of an aftertaste, or extend the time periods of sweetness onset, sweetness peak or sweetness decay.

Description

TASTE POTENTIATOR COMPOSITIONS IN ORAL DELIVERY SYS'I'EMS
FIELD
I'l1e present invention includes oral compositions that provide an enhanced perception of an active substance contained therein. In particular, the compositions may incltide an active substance, such as a sweetener or #iavor, and a sweet7iess nioditier.
The sweetfiess :nud:fier may increase tlie perception of sweetness upon consumption. The compositions may be incorporated into various types of edible orally delivered products, sticl-i as beverage.s, food products, confectionery or c..liewing g-tiri-i prod2icts.

BACKGROUND
There are five primary categor-ies of taste that are sensed by humans: sour, salty, sweet, bitter and Lir:?arni (savory or the taste of glutarnate). Tlle taste of a sul3stai-ice is sensed by taste receptor cells located in taste buds prirnarily on the sarface of the tongue and palate in the oral cavity. Each of the primary taste qualities is sensed by a speci#ac mccl ar~isn~. It is believed that sour arid salty tastes are detected by the passage of iorzs, hydrogen and sodium respectively, through the ion channels in taste bud cells. Tl=lis triggers a nerve impulse that is sensed in the brain as sour or salty. In contrast, it is l^ elieved that sweet, bitter and urr~~ami tastes are perceived by physical binding to receptors. Ir: general, sweet, bitter an.d umarri sensing taste cells have G-protein coupled receptors (GPCRs) on their surface.
These receptors are activated whe.ritl~ey bind to tastants, which iriitiates a serles of signaling events 2111 that tr:bger a r:e:-ve impalse that is sensed in the brair: as sweet, bitter or sav{,ry.

Over the past several years, there liave bee_, a nucnber of advarlces in research on taste perception. New taste receptor proteins liave beeri identified in rr;arrirnal;;, particularly two ta:nil:es of G-protein, coupled receptors j2R.s and T1R.s), which are believed to be involved ?5 in taste perception. Such. receptors are discussed in more detail in Interriational 1'ublicatiofi Nos. WO 02/064631 and WO 03/00, 1876. These ptiblications disclose that co-expression of cer-tairi :`lR receptors results in savory or sweet taste receptors that respond to 5avory or sweet taste stimuli, respec.t:vely, .
3 Recent advances in the understanding of taste perception have created itite:-est irl iclencifying new compounds for stilnulati.n.g these taste receptors. Ir:
particular, research efforts also have been directed to methods of identifyicag compounds that mav enhance the pri:narv taste perceptions, such as sweet or savory perceptions. The develor+-ment of substances that provide flavor enhancernent i.s of partictElar iritere;:t, and such substances are gene='ally re,ferred to as taste or f7avor enharlcers, or potentiators. These substances have been thought to coFatribute taste, aroma and feeling factors, as we:il as potentiate and suppress nther flavors. The activit-v of taste or flavor errliancers is ofte: referred to as synergistic because they erLbance or increase the perception of another :>ubstance.

One category of taste potentiators of particular interest includes compounds that 1 n v emhance sweetness. Although naturally-occurring carbohydrate sweeteners, sucli as sucrose, are the most widely used sweeteners, they ;uffer from the disadvantages of high cost and high caloric co:atent. Artificial sweeteners have been designed that overcome these problems but they are sor:ietiin,es rejected by the consumer for not having a sufficiently "sn.crose-:il~e"
"
taste. Artificial sweeteners have different sweetness profiles from that of sucrose and often suffer froxn side effects such as delays in the onset of sweetness perception andlor unpleasant attertasteS.

Compounds are known which, whecl cotnbined witb, a sweetener, modify the taste of the sweetener. Such compounds are usually referred to as sweetness modifiers or potentiators. They may act to ei-diance or inhibit the perception of the sweetness of the sweetener or may affect the sweetness profile in sorne wav. For exa:n-ple, Canadian Patent No. i208966 discloses a broad range of aromatic co m-Daunds that are clairned as sweetness modifiers.

European Patent No. 0 132444 aFid U.S. Patent No. 4,627,987 describe 3-llydroxyberzzoic acid (3-14B) as a sweetness potentiator and exemplify its use with sucrose, aspartame and sacchar'LU to enhance sweetness wheii e:nployed at pH 2.0 to 5.5.

2 4~ihydra~}~benzoic acid (2,4-DHB) also is described as a sweetness potentiator, but the literature is anibiguous as to its effects. In U.S. Patent No. 5,232,734 it is listed as a "substan-tially tasteless sweetness i_hibitor" whereas in Canadian Patent No.
1208966 the addition of 0.2% 2,4-DI-113 to a 5% sucrose solution is said to have resulted in an increase in.
sweetness. In3:ernational Publication No. W099/15032 describes the use of 2,4-DHB with aspartame to increase sweetness synergistically and provide ai-nore:"sucrose--like" taste and L

3 PCT/US2008/063614 m.oud-:feel. The combination is considered peculiar, in tdiat the same effect is iiot observed when '',4-I31iB is combir:ed wFtls the alternative artifi6al sweeteners, alitaire, Ace-K
(acesulfame potassium), saccharin or even a mixture of aspartame and Ace-K.
U.S. PateritNo.
6,461,658 cla'Lms that 1:1,4--DHB improves the sweetness del;.very profile of the artificial sweetener sucralose by signil"~cantly reducing the iengtli of ti-nie dun'ng which sucralose sweetness is perceived. The same effect is tiot observed for aspartaine even tl:ougla this mi.ght be expected in light of Iu.ternational Publicat:on No. W0991/15C32. 1~'ig-LEres 1 and 2 and Tables I and 2 of U.S. Patent No. 6,461,658 seem to indicate that 2,4-Dt-IB has a slightly inhibitory effect on the sweetness irltensity oa both sucralose and aspartame aldhough this is trot discussed in the text.

International Pubiicatiou No. W000/69282 describes the modification of the taste and physicochemical properties of the sweetener n.eotanie by the addition of at least one taste modifying hydrophobic acid additive. The taste modifyi:rg hydrophobic acid additive is li:mted only in that it must positively affect at least one taste characteristic imparted by neotame. These characteristics appear to be related to the sweetness profile, specifically the oriset and linger period, but the examples do not describe how the characteristics have been affected. 3-HB and 2,4-DI-IB are listed among a very large frurnber of such additive.s.

Additionallyp there have been a num6er of recent developments related to naetkrods of identifyi:rg substances that fxnction as taste potentiators. Various assays have beefi developed to identify target compounds that modulate the activity of taste receptors, and tl:us, may become successfu: taste potentiators. For example, Internat:onai Publication Nos.
WO 0'~/i?64631 and WO 031/001876, referred to above, disclose assays and high-throulghput screens that measure certain TIR receptor activity in the presence of tat=get co:npounds.
U.S. patentNo. 6,955,887 to Adler et a. discloses rneth ds for ident:fymb taste potentiators using newly :dentitied mammalian taste-cel.l-specific G-protein coupled receptors. More specifically, U.S. Patent No. 6,955,887 teaches methods for screening target 3 0 c.ofnpounds that may be used to rnodu.late the sweet taste perc.eption.

Various ot;.er methods for screening compounds that may be used as taste potentiators are disclosed in the U.S. Patent Publication Nos. 2005/02875i7A1, 2005/G0S493~~?Al.
2005%00699,44A1, 2005!0032158A1, 2004/0229239A1, 2004/0209286A1, 200,4/0191805A1, 20 04/0 185469A 11, 20 04/0 175793A 1, 20 04/0 176792A 1, 20 04/01 71042A 1, 200410i32075 A 1, 2004/0072254A 1, 2003i0232407A 1, 2003/0170608.41 and 21103/0054448A 1.

Despite progress in developing rnethods for identi#ying new taste potentiators, there is still a need for oral, particularly beverage and confectionery, compositions that include sweetness modifiers. It wolild be desirable to develop a sweetness modifier cornposition that allows the qnantit-Y of natural or artificial sweetener m ar= orally delivered prod-act to be reduced, thereby reducing the cost of production and the calonie content of the orally delivered prodtict, biat which avoids adverse effects on flavor. In particular, there is a need for aiiew sweetness modifier which is capable of increasing the sucrose equivalence of a sweetener. Moreover, there is a need for a sweetener composition that is capable of increasing the sucrose equivalence, as well as, modif~nng the perception of sweet flavor of the sweetener, the aftertaste of the sweetener, the 5weetness onset period of the sweetener, the sweetness peak period of the sweetener and/or the sweetness decay period of the sweetener.
SUMMARY
In some ernbocliment;, there is aprosrided. a sweetener composition in.ciading: at least one sweetener having a sucrose eqzaiva(ence; a first non-sweeten.er composition including a sucrose equiva;ence modilier which increases the suc:o.se equiva,lence of the at least one sweetener; and a secoricl composition includitig a sweet flavor modifier which modifies a perception of seAreet flavor.

In other embodinients, there is provided a sweetener composition includiflg:
at ;east one sweetener having a sucrose equivalence aric: a teniporal sweetness profile ir:cltaUinc, a :>weetnes:; onset period; a first non-sweetener composition including a sucrose eqtiivalence modifier which increases the sucrose equiva:ence of the at least one sweetener; and a second composition incl:.ading a sweetness onset period :-nodifier which modifies the sweetness onset period of the at least one sweetener.

In some embodiments, there is provided :,~ sweetener composition includi3~~:
at least one sweete.ner having a sucrose equivalence and a temporal sweetness profile including a sweetness peak period; a first non-sweetener composition inc:uding a s,,:crose equivalence rtiodiliez which increases the sucrose equivalence of the at least one sweetener; and a second

4 co:nposition i-ocludiniz a sweetness peak period rr:odifier which modifies the sweetness peak Pei-iod of the at least one sweetener.

Ln some enibodiments, there is provided a sweetener composition including: at least one sweetener having a sucrose equivalence and a temporal sweetness protrile includifig a sweetness decay period; a first non-sweetener composition including a sucrose equivalence modifier wbic,li increases the sucrose equivalence of the at least one s5ueetene.r; and a secolid composition includifrc, a sweetness decay period moditfier which 3nodiies the sweetness decay period of the at lea:;t one sweetener.
In ot1ier embodimefits, a sweetene.r ca:npositicn inclt3ding: at least one svrectener having a sucrose eqtiivalence and a tefnpural sweetness profile including an aftertaste; a first nc5r;-sweetener cempositirsn including a;ncrose equivalence modifier which increases the sucrose equivalence of the at least one sweetener; and a secouid composition a_ncluding an a`terEaste =.ncdifier which modifies the aftertaste of the at least one sweetener.

In scnie e_nbodiments, a sweetener composition including: at least one sweetener selected from sucrose, high fructose corn sy-rup, com sy-ru.p, sucromalt, isE3rraaltulc3se, and combinatiniis thereof having a sucrose eqiiivalence; afirst composition including a sucrase equivalence modifier which increases the sucrose equivalence of the at least one sweetener selected from ir-onohvdre?xy'benzeic acids, dihvdroxybenzoic acids, aminobenzoic acids, methoxysalicyclic acids, and combinations thereof.

`n some embodiments, a beverage composition including: at least one sweetener '~ having a sucrose e~ui~r:,~lence; a f.rst non-sweetener composition Ir clnu3ng a sucrose equivalence modifier which increases the sucrose equivalence of the at least one sweetener and vrberein the sweetener composition has a sweet flavor; and a second ccr:ipositiaia ia,cludina a sweet flavor rnodifie:= which 1nodifies the sweet fiavor of the sweetener cornpositiofi; and at least one flavoring agent.
In some erribrdiments, a beverage composition including: at least one sweeter:er char:,~cterized by a sucrose equ:valence and a temporal sweetness profile including a siveetness onset period; a first ccniposition including a sucrose equivalence, nibdifier which increases the sucrose ec;u:valence of the at least one sweetetier; a sec,a:;d cctrpositicr=.

~

including a sweetness onset period rriodif`ier wllich modifies the sweetness onset period of the at least one sweetener; and at least one flavoring agen4.

In some embodiments, a beverage composition including: at least one stveetener characterized by a sucrose equivalence and a temporal sweetness profile including a sweetness peak period; a first non-sweetener cornposition including a sucrose equivalence modifier which i-ncreases the sucrose equivalence of the at least one sweetener; a second co-liposition wliich inodifies the sweetness peak period of the at least one sweetener; and at least one flavoring agetit.
1n v In some embodiments, a beverage cocn.poslt:on including: at least one swveetener characterized by a sucrose e:fuivale.nce and a temporal sweetness profilc inclilding a sweetness decay period; a dLrst non-.sweetener composition including a sucrose equivalence modifier which increases the sucrose equivalence o1'the at least one sweetener; a second cornpos:tion including a sweetness decay period modifier which modifies the sweetness decay period of the at least one szve.etener, and at least one flavoring agent.

Ir other embodiments, a beverage composition including: at least one sweetener characterized by a sucrose equivalence and a temporal sweetncss protale ir:cltiding an aftertaste; a first non-sweetener composition including a sucrose equivalence modifier capable oi'inc.reasing the sucrose ecuivalence of'the at least one sweetener;
and a second c.omposition including an aftertaste modifier capable of modifying the a.ftertaste of the at leaht one sweetener.

23 In some e-mbodiments, beverage composition including: a first ali-lot:nt of :5-hydroxybenzoic acid; a.second arnotint of '3,4-di :ydroxybenzoic acid; a third amount of a taste modifying compound selected from maltol, tlxaur::atin, and combinations thereoff; and a fourth amount o; ,t least one sweeterer selected from suerose, l,,iglr fructcse com syrup, cnn3 syrnp, sucromalt, isornaltulose, lactose, galac.tose, :xylose, oligosaccl-iarides, f~~ctooligosaccharides, ~.~olydextrose, honey, brown rice syrup, agave syrup, molasses, brown

5 srEgar, and co:rieinations thereof.

In some embodiments, amethod ofi-naking a sweetener composition includitig the steps of: providing at least one sweete.iier having a siicrose equivalence;
and providing a first

6 co:;iposition including a sucrose equivalence :nudifier which increases tl:e sucrose equivalence of the at least one sweetener, wherein the increased sucrose equivalence is greater than the sucrose equivalence of the at ;east one sweetener.

S In some embodiments, a zr-ethod of making a beverage ir:c;uding the steps of:
providiiig at least oiie su eetener havinga sucrose equivalencey providing a first co3nposition i~~cludir~~ a sucrose equiva;er~ce ~nodifier w~l~:ch icreases the sucrose equivalence of the at least ene sweetener, wherein the increa.sed sucrose equivalence is greater than the sucrose ea_u:valence of the at least ene sweetener; and providin'p, at least one flavor.
Ir some efnbodifnents, a method of redticiaig an amount of at least one sweetener in a connestil~le f roviding the steps ot`. deterr:~i~~irtt; a first arrior r t of a first conilaositian :ncl~adirio at least one sweetener having a sucrose equivalence; reducing the first amount by at least 30% w/w; and dete:r:nird.ng a second amotint of a second comlposition includi_n.g a sucrose equivalence modifier whicl: increases the sucrose equivalence of the at least one sweetener wherein the second amount provides the sucrose equivalence.

OETAIi.,ED DESCRIPTION
E.mbodiments provided herein provide oral de:ivery systems, such as bevera2es, 2v confectionery products, ,::iewin9 V:rri products, and food prodtEcts, contamin~ sweetness modifiers that provide the advantage of ir:creasi:;g the sucrose equivalence of a sweetener.
Additionally, these sweetener com*oositions may provide the advantage of modifying the quality andror tempora profile of the sweetfiess perception. More specifically, these compositions may include cornponents t,lat are capable of rr:odifying the sweet flavor, the ?5 sweetness onset, the sweet.ness peak period, the sweetness decay period, an.d/or the aftertaste of the sweetener.

As used herein the transitional ter:n "corrlprising," (also "comprises," etc.) which is sytlonymous with "lncludPng," "containing," or "characterized by," is inclusive or open-30 ended and does not exctude additional, unrecited elements or method steps, regardless of its use in the preamble or the body of a claim.

As t3sed herem, the term "foodstL:ff" nieans any edible oral composition including ber%erages, c.onfec.tionery products, ehezving guni products, or food products.

.I'he tern "heve.age"s as used herein means anv dn'nlCable licluid or semi-liGrE=_d, including for example flavored vrater, soft d.rinl.s9 fruit dnnks, coffee-based drinlks, tea-based d_linli:s, juic.e-based driiiks, fnilk6based drisrks, jelly drinks, carbonated or non-carbonated drinhs, alcoholic or non-alcoFolic drirLks.

The terni "beverage concentrateJS or "be,verage base" as used herein means an intet7nediate beverage product wiii.ch, when mixed with an appropriate arnount of water or other suitalDle liG,uid or semi-liqaid andlor a sweetening agent, forTns a beverage svrup or altematively a beverage. The beverage concentrate generally ,:,c~~nprises a flasroring agent and optional additives.

The tenn "beverage syrup" as used llerein means an inter~ediate beverage product prepared from a beverage concentrate, a sweetening agent, and an amount of water or other suitable liquid or semi licls3id. The beverage syrup is in a con; entrated form that can be diluted to fot-in a beverage. TIhe beverage sjr-up generally comprises a flavoring agent, a sweetening agent, and optional additives s,~cl-, as food-grade acids, coioring agents, and the iike.

As used herein, the terms "bubble guan," aiid "chewing gum" are used interchangeably and are both meant to include anv gum compositior:s.

As i3sed lierein, the term "confectionerv base" inclljdes any ingredient o:
group of ingredients that represent for-m the bulk of the confectionerv composition atid provide the confectior:ery cornposition with its structural integrity and to which other ingredients are added.

As used herein, the tetm "sf{Dod product" means any :oodstuff wlrich is fiot a beverage, confectionery or chewing gutr: as defined above, including for example, vopurts, sauces such as apple sauce, cookies, breads, cakes, condi~.n-ients such as tat;ietop hweetenersp mustard, relish and ketchup, puddings, dry or -powder mixes stich as ;oudding mix, hot chocolate nlix, :-.jit juice mix, driil~. niix lem.onade mix, and the li:ke, The terrri "flavor key" as used hereiii is a flavor component containing flavorizag agents such as flavored oils, arid the like, a.sd is typically t3sed to prepare a f7avor esseiice.

The term "flavor essence" ("flavor blend", "flavor extract") as used hereln :s a flavor component generally prepared from a flavor key.

Embodiments described herein provide compositions for oral delivery of ara active substance. Numercus ditferent active substances may be employed, such as, for example, flavors. ";'he cornpositiojis also may include a taste potentiato.r, z he taste potentiator may act in a svaiert;istic tnanlier when used in conj'unction with the active substance to erdiance the perception of the active substance during consumptiofi. Additionally, in some embodiments, the taste potentiator may be encapsulated to provide a controlled release profile, i.e., d.elayed or increased rate of release upon consumption. The taste potentiator accordingly may release over aii exte-nded period of time throughot3t the cofasumption of the prodiict into which the cocr-pesitir,n is incorporated, suc,, as, for example, chewing gum.
Potentiator Compositions Embodiments desc,rihed herein provide compositions that m-ay include at least one active substance, such as sweeteners and at least one taste potentiator composition, such as a sweetness modifier, The potentiator compositions may have controlled-release properties.
The taste potentiator(s) may work synernistically with the active substancel s; to enliance the perce;-+tiun of the active(s). For instafice, in soine embodirriea ts, the active substance rnay be a sweetener. Delivery of the sweetener in cornbitaation with at least one sweetness modifier may enhance the sweetness perception upon consumption ot<'the composition. Irx particular, the sweetness modifier(s) may function synergistically with th;, sweetener to enhance the sweetness perception, `The i~icorporation of the potentiator(s), therefore, allows for reduced arnou:st5 oi sweetener without cor:iprornisi~ic., the level of sweetness provided by the composition. Due to the caloi-ies contained in manv conventional sweeteners, such as sugar, these results may be highly desirable. Additiona.lly, there may be signit=icant cost saviasgs associated wi.th thc, reduction i.n sweetener annouF,ts used in the composition.

For purposes of sorne einbodiineiits described hereiii, "taste poter.tiator"
refers to substances that may enhance the perception oi an active substance during consumption o~ the composition. For purposes of some embodiments described herein, the terrn "enhance;"

means to irEtensify supplement, modify, modulate or potentiate. Some taste pote-,tiators may be referred to more specif:call.y by reference to the iype of active they enhance. For example, sweetener potentiators (or sweetraess modifiers) etibance the perception of a sweetener durinb consumption and f:avor potentiators er~hanc,e the perception off a flavor c3t3rina consumption.
These more specific exarrlples, however, are merely ;;ubsets of taste potentiatots and a:-e encompassed by the general term "taste potentiator" as used herein.

Taste potentiators ma-v have a synergistic effect when used in conjunction with an active, i.e., by enhancing the taste effects of t}le active substance sucf, tl?at the total ef- iec.t is greater than the sum of the taste effects of the individual ;:ubstar:ces alone. In addition, some taste potentiators do aot introduce a characteristic taste aFad,lor aroma perception of their own.
In some einbodiments, for instanee, the taste potentiator(s) may enhance the sour, sweet, bitter, salty or umar:i taste of a cornposition. The taste potentiator(s) also may :5 function to enhance the effects of a variety of other active substances, as discussed in more detail below.

Any of a variety of substances that function as taste potentiators rr:ay be employed in the compositions described herein. For instance, suitable taste potentiators inelude ti~ater 2(} soluble taste potentiators, such as, but not limited to, neohesperidin dihydrochalcone, chlorrgenic acid, alapyridaine, cynarin, miraculin, ;lupyridaine, pyridiriiurr:-betain compounds, glutamates, suefl as monosodium glutamate and moraopotassium glutamate, neotame, thaumatin, tagatose, trehalose, salts, such as sodi.um chloride, rx:onoammocaiuna glycyrrliizinate, vanilla extract (in etbyl alcotaolj, v~ater soluble sugar acids, potassiuan 25 c}rloride, sodiu.fn acid sulfate, water-soluble hydrolyzed vegetable proteins, water-soluble hydrolyzed ans.ipal proteins, water-soluble yeast extracts, adenosine monophosphate (AMP), glutathione, water-soluble nucleotides, such as inosine monophosphate, c:isodium inosinate,, xanthosine monophosphate, guanylate monophosphate, alap-vtidaiule (N1-(1-carboxyethyl1--6-(hydroxyi.neth.yl)pyridinium-3-ol inner salt, sugar beet extract (alcoholic extract), sugarcane 3v leaf essence (alcollolic extractj, curculi;~, strogin, :nabinlin, gymnernic acid, monohydroxy berzoie acids, such as 2-bydroxybenzoic acid (2-HB ), 3-i:ydroxyben.zoic acid (3-11131 and 4-fiydroxybenzoic acid (4-H13), dihydroxy benzoic acids, such as 2,3-dihydroxybenzoic acid 3-DHB), 2,4-dihydroxybenzoic acid (2,4-DHB), 2,5-dihydroxybenzoic acid (2,5-DHB), '2,6-dihydroxybenzoic acid (2,6-I)HI3), 3,4-dil:ydroxybenzoic acid (3,4-DHBf and 3,5-;0 dihydroxyberzoic ac:d i 3,5-DIIB;1, trinydroxy benz.oie acids, such as 2,3,4-trihydroxybenzoic acid (2,,,~-TH~#), '~,4,;~-trihydroxyberfzoic acid {',4,6-TII~3;~ and 3,4,5-t~-ihvdroxybenzoic acid (~,4,5-TH13), 4-hydroxyphenylacetic acid, 2-hydroxyisocaproic acid, 3-bydroxycinnamic acid, arniFiobenzoic acids, sucb as 3-aminobenzoic acid and 4-amiplobenzoic, acid, hyds-oxyl deoxybenzUir:::, methoxy salicylic acids and combinations thereof.

Other suitable taste poteiit:ators are substantially or corr:pletely insoluble i: water, stiz.h as, b-ut not lirnited to, citrus aurantium, vanilla oleoresin, water insoluble sugar acids, water insoluble hydrolyzed vegetable proteins, water insoluble hydrolyzed ariinial proteins, ] l~ water is~soluble yeast extracts, insoluble trucleotides, 5ugarcane leaf essence and con:binations thereof.

Sonie other suitable taste potentiators include substatlce.s that are slightly soluble in water, such as, but not lirnited to, maltol, ethyl maltol, vanillin, slightly water-soluble sugar acids, slightly water-soluble bydrolyzed vegetable proteins, slightly water-soluble hydrolyzed animal proteilis, slightly water-soluble yeast extracts, slightly water-soluble nucleotides and combinations t}iereof.

Additional suitable taste potentiators include, biit are not l69ai.ted to, licoric.e glycyrrhizinates, coinpounds that respond to G-prote,in coiipled receptors (1'2Iis and TaRs), G-protein coupled receptors (T2Rs and TIRs) and taste pote:itiator cr;mpo.sitiors that impart kokumi, as disclosed in U.S. Patent No. 3,679,397 to Kuroda et al., ;uhictl is incorporated in its entirety herein by referer:ce, "Kokumi" refers to materials that impart "mouthfuln.ess'9 and "good body". Kokumi imparting compositions :nay be water-soluble, sliglatly water-soluble or insoluble in water.
As mentioned above, sweetness modifiers, which are a type of taste potentiator, enhance the perception of sweetness, The perception of sweetness i_nvol ves niuitiple va::ables two of wl.ic.la include taste and flavor. Taste and flavor are perceived by dif:erent rnechatiisrns for interpreting sweetness. More specifically, taste is perceived through action on the taste receptors in the oral cavity. These receptors determine the basic svreetness, sourness, bittern-ess and%or saltiness of a composition upon consur:.ption.
The flavor va=.-iable is perceived through an Ulfactory mechar,ism, Flavor is characteriz,ed by the fullfaes5 and roundness of the aroma of the composition upon consumption.

Some embodiments described herein include a sweetener and one or inc;re sweetness m.cdifiers to affect the sweet flavor and/r;r taste of the corrpesitioci. For ir:stance, in some embodiments, it may be desirabie to zkse less sweetener in a composition.
tIowever, decreasing the afr:eunt of sweetener in a composition may have a negative :rn.pact on the perceived sweetness, i.e. taste and flaver, of the composition. As such, additional components may be added to the ci;mposition to balance out the swee.tener profile and modify the perceived quality and/cr duratien of sweetness.

In some embadiments, a sweetness quality variable rr,av be used to modify the qtiality of perceived sweetness. Sweetr.ess quality variables niay be selected for use with a sweetener to alter the intensity of the sweetener, the f:.;llnehs of the sweetener or decrease the perceived bittezfiess of a sweetener. More specifically, useiul sureetness quality variables include "sweetness equivalence modifiers", "sweet flavor modifiers" and "aftertaste rncdifers."
Tlae perception of sweetness is often referred to in terms of sucrose equivalence.
Sucrose equivalence is a standard used to measure sweetness as compared to the baseline of sucrose. All sweeteners, including sugarless and high intensity sweeteners, are measured auainst the standard sweetener, sucrose. Accordingly, the sweetener profile and perceived level of sweetness should, ideally, be comparable te that c: sucrose. One method of measuring the perceived sweetness of a solation is by calculating :ts sucrose equivalent value (hereinafter "SEV"'). Sucrose equiva ence may be deined as the amount of sweetener required to impart the comparable level of sweetness perceived from a given amount of sucrose. 'I'he SEV are determined by comparing the saltiti nwith a stock sucrose solutiofl of 1Ãiiowci concentration. Concentrations of ssveeteners with sweetness intensities equivalent to a sucrose standard can alsc; be described as being "isosweet" to stEcrose. For example, aspartame is r ecocynized as being 2200 til-les sweeter than sucrose. Thus, 1 00 3-oil.liliters of a solution with 0,05 grams of aspartame is expected to be isosweet to lvO
milliliters of a solution with 10 ~ran~s of sucrose.
In so_ne embodiments, the use of sucrose equivalence modi ~.~ierh permits the use of less sweetener without tlie loss of the tatal sweetness perception. As used herein, the terni `:sucrese equivalence modifier" includes any ccn3pcnent that in-c.reases the perception of sweetness intensity of the sweetener composition. ".Sub.rese equivalence niodifiers" are a taste cc-imp;,tient of perceived sweetness. Thus, "sucrese equivalence modifiers" may be used to inc.rease the ;evel of sweetness perceived in comparison to a certain amount of sucrose..

As used h.ere:n, the terrn "sweet flavor modifier" includes any cerriponent tllat increases the sweet flavor, such as the fullness or roundness, of a sweetener composition.
"Sweet flavor modifiers" act on the olfactory receptors, and tlius, are a flavor corr:penent.
raftertaste means the perception of bitterness or undesirable flavor which lingers in the mouth. As used herein, the terpA "aftertaste modifier" may include any crsrr:positio-I which decreases tlie perception of bitterness or undesirable ilavor when added to a sweetener composition. Thus, "aftertaste modifiers" are taste components.

I-n some embodir:ients, a temporal profile variable may be used to modify the dtiration of perceived sweetness. Temporal profile variables involve botli taste and flavor components. Tecr:poral profile variables may alter the onset per:od ofthe perceived sweetness, peak period of the perceived sweettiess andlcr decay period of the perceived sweetness. By altering such time periods, the sweetness profile can be m.edified to smooth out any peaks in the profile and create a more gradual sweetiiess perception over time.

As used herein, t}ie te.rrn "sweetness onset period moMer" includes any coznponent that extends or delays the initiation of the onset time of sweetness perception. "Sweetness onset period niodifiers" also includes any coinponem that shortens or hastelis the termination of the onset time of sweetness peacepti0Y1 or any cotrt,poneiit that maifitairis or leaves unchanged the onset time of sweetness. "Sweetness onset period rrod.fflers"
are both taste and flavor components of sweetness.

As used herein, the temi "sweetness peak period modifier" iiicludes atiy component tliat extends the leiigth or duration of tlae peak of sweetness perception.
"Sweetness peak period niod:fiers" also incl~rdes any cocnponent that shortens or hastens the terxnination of the peak time of sweetness perception or any component that maintains or :eaves taT:cl~a nged the peak time of sweetness. "Sweetness peak pe.riod Fa odif:ers" have taste and flavor coniponents of sweetness.

As used herein, the term "svreetness decay period modifier" includes any cosnponent that extends the time period prior to the clecli3le of sweetness perception.
"Sweetness decay period modifiers" also incl2ides any component that shortens or hastens the te:m ination of the decay time of sweetness perception or any cotnponent that :naintains or leaves unchanged the decay tirne nf sweetness. "Sweetness decay period modifiers" have taste and flavor components of sweetness.

In some e-nbodiments, a Sweetener composition may include a sweetener and a sucrose eqnivalence rnodiffier. In some embodiments, any one or m ore of the sweetness Ãiiiality variables or temporal profile variables may be uomb:ned with the sweetener and sucrose equivalence modifier to achieve the desired perception of sweetness over time.
uxernpiary sweetness modifiers include, but are not :iznited to, rnonoammonie.cn glycyrrhizinate, licorice glycyTrhizinates, cit3-us aurantium, alap,"l-idaine, alapyndaine (N-0-carboxyethyi)-66(hydrLxyanethyl)pya=idinium-3-ol j inner sait, miraculin, ci3rculin, strogin, m.abinlin, gymnemic acid, cyna:-in, glupw-idaine, p}ridiniurn-betain compounds, sugar beet extract, neotame, tharamatin, neohespe.idin dihydrochalcone, ta.gatose, trehalose, maltol, ethyl maltal., varull.a extract, var:lla oleoresin, vanil:i~ siigar beet extract (alcoholic extract), sugarcane leaf essence (alcoholic extract), compounds tliat respond to G-protein cotEpled receptors (T2Rs and TiR3), 2-hydroxybenzoic acid ( 2-HB), 3-hydroxybenzoic acid i3-1113;1, 4-hydroxybenzoic acid (4-1413), 2,3-dihydroxybenzoic acid (2,3-DHB), 22,4-dihydroxybeazoic acid (2,4-DHB), 2,5-dihydroxybenzoic acid (2,5-DHB), 2,6-dih.ydroxybenzoic acid (2,6-Mlv3), 3,4_dihydroxybenzoic acid (3,4-DHB), 3,5-dihydroxybenzoic acid (3,5-DHl:3;, 2,3,4-trihydroxyber:zoic acid (2,3,4-"I'HB), 2,4,6-trihydroxyben.zoic acid (2,4,6 THB ), 3,4,5-2 5 trxl"iydroxyberxzoic acid (3,4,5-THB), 4-hydroxypher;ylacetic acid, 2-hydroxyisocaproic acid, 3-hyd:oxycinnarr~~:c acid, 3-arninoben.zo:c acid, 4-anainobenzoic acid and combinations therecf.

A non-liniiting list of corn.ponents whic.h may be used to alter the sweetness quality of a sweetener corraposition by increasing tne sucrose equivalence, increasing the sweet flavor andior decreasing the aftertaste are shown below in Table 1. I11 some embodiments, it may be desirable to include a sweetener and sucrose equivalence modifier together '~
the sweetener composition. Sweet flavo; n:odif:ers and/or aftertaste :~odifiers may be added to further mcd.ify the perceived sweetness of the composition. Optionally, as shown below in T able 2, any one or more oi the temporal prol-ile modifiers may also be added to further adjust the sweetness profile.

Table 1: Sweetness Qiaalily Variables for Sweetness Modifiers ---------- ------------------------- ----------------------------- ---------------Sweetener - - Sweettiess 3~aa1'a ~'at-iables ~
--- -------------- ------------------------- -------------------Sucrose Equivalence Sweet Flavor Modifier Aftertaste Modit"ier Modiiser - - -------------------~ -------T --?'ncrPase Increase I~e.. rea se --- ---- --------- - ------------------------------------ '------ ----------------------------Sugar, sugarless, higl, Monohydroxy 1 Variilla, vanillin, vanillic `>rerba santa, intensity aenzoic acids, acid, var-illin acetate, nionocarboxylic dihydroxy benzoic vanillin PG acetal caf¾`eac acids, dicarboxylic acids, tril:ydroxy acid, :naltol, ethyl rtialtol, acids, c-alcium lactate, benzoic acids, thaamatin, furaneo;, :nagnesium, lactate, aminaber:zoic acids, cyclotene, menthyl acetate, sodium lactate, l:ydroxyl blycyrrhizir:, perillartine9 calci ni g1Mconate, deoxybenzoins, nricleotides, AM1'. IMP, sodirim gluconate, methoxy salicylic GMP, tagatose, erythritol, L- _nonesodium acids aspartic acid, piperine, gluconate, ging.erin, l(p-rnethoxyr inagnesiam phenyl) l-penten-3-one, gluconate, (3-alani3xe, heliotropine, o-:neth.oxy trans-4-hydrox.y-L-cinnarn.icaldel:yde, b-ionol, proline, trans-4-4 p acetoxylp henyl ?- l.ydroxy I3 prolir:e, butatior_e, 2 acet-y=l pyrrole, L-argirfine. L-Fir Balsam Absolute, tryp, topha3i, balsan:
VanilliFZ alcohol, Piperonyl pen3, quinine, isobut_ryate,Vaniflylidin naringin, naringenin, acetone, vanilliz, isohutyrate, sugar alcoh delta and garrlr:ia lactones polyols, e:-yt'LritoL
(C4-C14), 2,4 dimethyl rnaltitol, sorbitol, benzaldehyde, isofrialt, tagatose, fnenthalactone, 2-propionyl trehalose, fructo oligo pyrrole, 4-oxoisophorone, saccharides, alkali theaspiran.e 3-ethyl-2- iiietal cations, hydroxy-2-cyclopenten-l- alkaline earth metal one, fur~ral, cations, benzyi veratralclehyde, z=:ngeror:e, afnic:es, hydroxylated vanitrope, anisic aldehyde, berizoic acid amides, anisyl alcohol, sulfurol, oak l:omoeriodictyol, tioss benzoin, sodium salt oi berizaldel-iyde, urnbretalide, homoeriodictyol, ethyl vanillin, phenyl se:-ubiri, eri.odict.yo,, acetate, cinnamyl acetate eiodictyol-?-benzyl ci?znamate, anethol, m.ethylether, cream of isophoeane phenyl ethyl tai-tar , galactose, burvate, phenyl ethyl phospholipic:s, proprionate, phenyl ethyl rnonellin, tar-inic acid, cinnamate 2,5 xylenol + phenolic acid, isorners, niolas3es distillates.
honey distillates, sugar distillates, bitser suppressing ~___ -_ aecnts, essential oils, citrus 15 -- - -- ------------------------------------------------- ---------------- -------}
Sweetener Sweenbess Qualits~ ~'araables ------ Y
Slicrase l;quivalence Svreei Flavor Modifier Aftertaste ivlodifier Modifier W_________________- ------------------------- ------------- ---___________~-_____ n Irat~rease Increase L3eer..use ------------ - ------------------------oils, expressed oils, distilled olis, rose oil, l~monene, n,enthol, nneffiyl butanoate, pentyl butanoate, extracts, pyridinium betaines, 'lavones, 2-phenylchrorn-2 en-4-one, 5-hydraxy#7avone, cumarine, delta lactones, methyl sorbate, divanillin, fru3 r t esters, phenyl acetaldehyde Sucrose, HFCS, coni ZF1B; 2,4D1-~~, 3Hf3; Vanilla, vanillin, vanillic 4'erba sa:~ta, syrup, sucromalt, 3,4D11I3; 4MS; 3AB; acid, vanillin acetate, :nonocarboxylic isomaltulose, lactose, p a3iisic acid vanillin PG acetal ca#fcic acids, dicarboxylic galactose, xylose, acid, rnaltol, et}iyl maltol, acids, calcium lactate, oligosaccharides, thaurnatir, furaneol, magnesium lactate, fructo cyclotene, menthyl acetate, sodi:um lactate, oligosaccharides, glycyr:hizin, perillartine, calcium gliE.;onate, polydextrose, lioney, nucleotides, :4-.'~9, IMP, sodic-rn gluconate, brown rice syru-p, GMP, tagatose, eryEliritol, L- mcnosodir3m agave syrap, aspartic acid, piperine, gluconate, moiasses, brown ginge3in, 10)-meth,oxy rna.gnesium, sugar, tagatose, pnenyl') 1-penten-3-ane, gluconate, ~-alanine, trehalose hel5otropine, o-methoxy trans-4-l-iydroxy-L.-cinnamicaldehyde, b ion 1, proline, t='ans 4-4-p-acetoxylpaner;yl-2- hydroxy-D-prolin.e, butanone, 2 acetyl pyrrole, L-arg:nine, 1.,-z ir Balsafn Absolute, tryptopl:ar:, balsam Vanillin alcohol, Piperonyl 11 peru, quinine, tsobut-.- ate, L'an~llyl3tlin naringin, nar3z~gen~n, ! acetone, ~~anillin isob~~t;rrate, sugar alcoi~ols, delta and gamma lactones polyols, eryth itol, (C4-C 14 j 2,4 diinethyl ~naltitol, scrbitol, benzaldehyde, iscimalt, tagatose, menthalactone, 2-propionyl trehalose, fructo oligo pyrrole, 4-cxoisops:orone, sacclzarides, alkali theaspirane 3-ethyl-2- metal cations, hydroxy-1--cyclol7enten- l- alkaline earth metal one, iYirfural, cations, benzyl veratraldehyde, zinge:-one, amides, hydroxylated vanitrope, anisic alde:nyde, 'oenzoic acid amides, anisyl alcoh.ol, sril furol, oal: ornoeriodictyol, moss, benzoin, sadiam salt of benza.ldehyde, u3ri-bretalide, liorliceriodictyolp ethyl vanillin, phenyl serubin, eriodictYol, acetate, cinnarn.yl acetate eriodictyol-7-I benzyl cinna3nate, anetlxol, met"nylether, creaTii of isophoeonephenyl ethyl tartar, galactcse, burtiate, phenyl ethyl phospholipids, propr?onate, phenyl ethyl rnonellin, tannic acid., --------------------------- --------Sweetener Sweet-ness Quality Variables Sricrose Equivalence Szveet. Flavor tvlodifier Al:ertaste Modifier Modifier ----------------------- -increase Increase Decrease cinna mate 2,5 xylenol - p henolic ac-ic, isomers, molasses distillates, honey &stillates, sugar d3stillates, bitter suppressing agents, essential oils, citrus oils, expressed oils, distilled cils, rose oil, limonene, menthol, methyl butanoate, pentyl butanoate, extracts, pyridimu:n betaines, flavones, 2-phenvle}irom-?-en-4--one, 5-hydroxyflavnne, cu:nanne, delta lactones, methyl sorbate, divanillin, fruit esters, phenyl acetaldehyde ------ -- ----- --------- -----------------Sorbitol, mannitol, 2I-1B; 2,41'31-1B, 3HB;
jualtito:, is3n7ait, 3,4DHB; 4MS; 3AB;
erytruit~.~l, xylitol, p-anisic acid 1 c,erol f~ y -----------------------APM, Ace-K, 2HB; 2,4DHB, 31IB; Vanilla, vanillin, vanillic Yeioa sarita, sucralose, saccharin, 3,4DHB; 4MS; 3AB; acid, vanillin acetate, :rEonoca:-boxylic cyclamate, neotanle, p-anisic acid vanilli:a PG acetal caffeic acids, dicarboxylic alitame, Nf:DC, acid, maltol, ethyl rnaltol, acids, calciu:n lactate, monatin, lo han quo, thaum-atin, fiiraneol, niagnesiunn lactate, extract of the fruit of cyclotene, menthyl acetate, sodiu-m lactate, the C:cicurbitaceae ~,rlycy7-:-hizin, perillartine, calciutn Oaconate, family, stevioside mucleotirles, tIM1', IMP, sodium glucnrate, GMP, tagatose, erythritol, L- monosodium aspartzc acid, nriperi e, gluconate, gingerin, 1{p n:ethcxy magnesium plyeriyl) l-penten-3-one, gluconate, 0-alanir?e, heliotropine, o-methoxy :rar3s-4-hvdrox},-L-cinna:rficaldehyde9 b-ionol, ntrar:s-4-_ ! 4-p-acetoYylphenyl-2- hydroxy-D-proline, batanone, 2 acetyl p'yrTole, L-arginine, L-11 Balsan114bsolute, tryptophan, balsam Vanillin alcohol, Piperonyl peru, quinine, isobutryate, Vanillylidin nar;ngin, r:aringenin, acetone, vanillin isohutyrate, suvar alcohols, delta and gamfna lactones po:yols, erythritol, (C;4-C 14), 2,4 diniethyl rnaltitol, sorbitol, benzaldehyde, isoiralt, taL,atose, znenthalactor3e, 29propionyl trehalose, fnicto nligo pyr-ole, 4-oxoisophorone, saccharic:es, alkali theaspirane '-ethyl-2- rEZetal cations, hyciroxy-2-cyclopentenyl- aikaline eartll rnetal one, furfural, cations, benzyl veratraldehyde, zingerone, amides, hydroxylated vanitrcpe, anisic aldehyde, benzoic acid anlides, 1"%

------------------------- ---------------------------------------- ---Svveetener Sweetness Quality Variables -.`sucrese Equivalence Sweet Flavor Modifier ,hftertaste Medifier _ Modifier Ircrease increase Decrease ----------------------------------------- --------------------------------- --------anisyl alcohol, sulfurol, oak homoeriodictyol, :ness, benzoin, sodium salt of benzaldehyde, tr:nbreta:ide, ho3aoeriodictyol, ethyl vanillin, phenyl serul',in, eriodictyol, acetate, c:n-ramyll acetate eriodic:yo'-7-.
benzyl cirmamate, anethoi, methyletlier, creanz of ;sophoeone p:?er:yl ethyl tartar, galactose, buryate, pher:yl ethyl phosl;l:olipids, proprionate, phenyl ethyl rr,oaeliirs, tara',ic acid, cin3xarnate 2,5 xylenol + phenoiic acid, isorners, molasses distillates, noney distillates, sugar distillates, bitter suppressing agents, essential oils, citrus oils, expressetl oils, distilled ods, rose oil, lirnonene, menthol, methyl butanoate, pentyf butanoate, extracts, pYTiduZlurri betaznes tla vones, 2-pher.ylchrom-2-ea-4-one, 5-hw=droxyf;avone, carrarine, delta lactones, metl,yl sorbate, divanili:n, fruit esters, phenyl acetaldehyde -------------- - --------- ------------- --------------------- ---------------------------------------A non-limiting list of components that :-rtay be used to alter the temporal profile by extending the sweetness onset periUd, the sweetness peak period or the sweetness decay period are shown.below in Table 2. In addition to tezrxpora: profile modifiers that extend the sweetness onset period, the sweetness peak period, or the sweetness dee.ay pefiod, fr:odifers that shot-tet:, or tnaintain each of the temporal periods are also c.cnteniplated as are all combinations. For example, a temporal profile modifier that extends the sweetness onset peri.od may be combined wit'n a temporal profile modifier that shortens the sweetness decay period or a te:xtporal profile modibter that shortens the sweetness onset pet:od could be cortii?:ned with a ternporal profile tnodiffier t:aat maintains the sweettiess peak p,eriod and so on.

Table 2: Temporal Profile Variables for Sweetness Modifiers Temporal Profile Variables Sweetener Svreetiiess Onset Sweetness Peak Sweetness Decay Peri3d Period Modifier Period Modifier 14'`odifier Extend Extend _F,xtcnd Sugar, stigarless, high Sodium chloride, Octahydro coi3nlarin, lalysinc, fnagnesium intensity sodium glueonate, rnethyleyclo gluconate, magnesirirn sodiu3-n citrate, tannic pentenlonc, chloride, magnesium acid, 2-ethyl-4-(Fa-I)-5- dihydrocuinarin sr:;phate, thaunnati:a., methyl-3('_)H)- methyl coumarin, neohespendin:,, furanone, 4,~s anise oil dihydrochalcrine, mono-d.ierr:,thyl-3-hydroxy- arcuraoiEniurr:
2,5-dihydrofiaran-2- glycy:rhizinate; L-glycine, one L-histidine, neohesperidin dihydrochalchone, glycy?xhizin, thaumatin ----------------- --Sucrose, Hl~CS, corri Sodiu3:: chloride, Octahydro coumarin, 1-lysine, :nagnesiunn syrup, sucrocnalt, sodium glucorate, rr:ethylcyclo gluconate, magnesiurn isomaltulose, lactose, sodium citrate, tar,nic penienlone, chloride, :nagnesium galactose, xylose, acid, 2-ethyl-4-(H)-5- dihydrocurnarin sulphate, thaumatin, oligosaccharides, rrfetlbyl-' (21-I)- methyl coumarin, neohesperidine, fructo- turanone, 4,5- anise oil dihydrochalcone, mono-oligosaccharides, die3xethyl 5 hydroxy a:n3~ctaniun:
polydextrose, honey, 2,5 -dihydrops:ran-2- glycy,rhizinate, L-glycir:e, brown rice syrup, one L-histidine, neohesperidin agave syrup, dihydrochalchone, rr:olasses, brown glycyrrl-iizin, thaumatin sugar, t.agatose, trehalose APM, Ace-K. Sodiutr, chloridg. Octahydro couniarin, l-lysine, magnesium sucralose, saccharin, sodium gluconate, methylcyclo gluconate, magnesium cycla-late, neotame, sodiuin citrate, tannic pentenlone, chloride, magnesiua:.
alitame,NI4I3C, acid, 2-ethyl-4-(H}-5- dihydrocumarin sulphate, thaurnatin, monatin, lo han quo, r::etl:yi-3(zI-i) niethyl coumarin, neohesperidine, extract of the fruit of furanone9 4,5- anise oil dihydrochalcone, rnono-, tl-ie Cucurbitaceae d.iemethyl-3-hyd.roxy- '', ammounium fapnily, stevioside 255-dihydror'uran-26 glycyrrhizinate, L-glycine, one L-histidine, ne<.~hesperidin dihydrochalchone, glycy3rhizin, thaumatin Au.ditionai taste pc?tentiators for the enhancetnent of salt taste include acidic peptides, such as those disclosed in U.S. Patent No. 6,974,597, herein it;corporated by refererac.e.
Acidic pept;des include peptides having a larger r:umber c`'acidic amino acids, such as aspartic acid and glutatrtic acid, thaai basic aminc, acids; such as lysine, arginine and }tistidine.
The acidic peptides are obtained by peptide synthesis or by sub_jecting proteins to hydrolysis using endopeptidase, and if necessary, to dea:nidation. Suitable proteins for use in the, production of the acid:c peptides or the peptide.s obtained by subjecti ag a protein tc+
hydrolysis a3id deaanidation incliade plant proteins, (e.g. ~uheat gluten, corn proteit; (e.g., zeir:

aiid glutefi nieal)> soybean protein isolate), aiu'nial proteins ie.g., milk proteins such as rnilk c.asein and niilk wbey protein, muscle proteins such as meat protein and fish meat protein.;
egõ,~ white protein and celiagen), and rriierobial proteins (e.g., microbial cell protein and pclypeptides produced by microorganisrns).
The sensation of SN-ami;ng or cooling effects may also be prolc+iiged with the use of a hydrophobic swe:eteiier as described in U.S. Patefit Publication No.
2003/0072842 A l, which is incorporated in its entirety herein by refererlce. For example, such hydrophobic sweeteners include those of the fomiulae I-XI as set f63-th below:

.,= "
eFi ~.. z ^,.oy wl:erein X. Y aFdd Z are sglected from the group cor:sisting of CH2, 0 atid S;

x cH
Y-wherem X and Y are selected froin the group consistino of S arid Q
2(?
lt1 R

y R

wher; :n X is S or 0; Y is 0 or CH.2; Z is CH2, SO-2 or S; R is OC;Hõ 01-1 or H; R' is SI-I or OH and R is H or OH;

R
UR"

whereifi X i5 C or S; R is OH or H and R is OCH3 or OH;

v Rj R R`
OH
R" 0 wherein R, Iw' and R3 are OH or H and R'' is H or COOH;

'v'I
R 0 '--, < OH
wherein X is 0 or CH2 and R. is COOB or H;
0 OFi V11 R
wherein R :~ CH3CN2OH, N (CH3)2 or C1;

0 ~
p OH ~

Ix 0 O1~ C3~

J

ry`-' x 0 4+~( 1 V

, and 0 ONa xI

0 ~
Peril;artine ipay also be added as described in U.S. Patent No. 6,159,509, whivh is ir:eofpOrated in its entirety hereip. by referene.e.

Any of the above-listed taste potentiators may be used alone or in combinatior:.
Some err-bodi.zn.ents, for instance, snay include ttivo or rrm.ore taste potentiators that act syneraistica,liy with one another. For instance, in some embodiments, a sweetness modifier composition :ay be provided, which ine.lt3des two or more sweetness modifiers that act synergistically with one another. Tlse sweetness rnodif:er composition may enhance the sweetness of products into wliieli it is incorporated by reducing the acr:ount of sucrose needed to provide a sweetness intensity equivalent to sucrose. The sweetness enhancing effect of the coi-nbinatioFa of sweetness modifiers may be greater than the effect of either compound used individual4_v.

The sweetness tnodifaer coinposition may contair: a fui-ther sweetiiess modifier. :~or instance, 3,4-dihydroxy benzoic acid (3,4-DI-IB) or its comestible salt may be employed.
Comestible salts of 3,4-DHB incltide acid (:.e, carboxylate) salts aradlor hydroxylate salts, especially sodiuni, potassium, calcium, magnesium, and ammonium salts and the like.
The salts niay be prelo:-med or formed in the foodst7uff by reaction with typical buffering agents, such as sodi,um phosphate, Potassi.um citrate, sodium acetate, ca;cium phosphate (e.g. mono-and tficalcium pLosphates; and tl~e like which are also nUrrnally employed in foodstuffs to provide the desired afl.

The taste properties and qualities of these salts may perfor-n better ia:
soine systerns than ~,4-dihydroxybenzoic acid itself. The fi-ee acid inay have some ac.idic and slightly astningent characteristics in sotne systenis.

The sodiun, and potassium salts may be less sour and may be more tasteful with a cleaner taste overall as compared with the free acid. Salts of 3,4-DHB easily can be prepared flom 3,4-dihydroxyl;enzoic acid by neLEtralizing a concentrated aqueous solution thereof with 2 5 an appropriate base (for instance sodia-n hydroxide to prepare 3,4-f)f-iB.Na), crystallizing the, formed salt (for instance by cooling) and collecting and drying the crystals after removal of the solvent and appropriate washing.

Ir: some err_bodimerits, the sweetness modi:aer composition may be provided as a pre-3 f1 blended powder or liquid, which may be added to another composition, whereas in other e.:nbod::nents, the individual components of the sweetness nioditier composition may be added to another composition as ir:divitiual ingrc.die;nts.

2}

Tn sorz.e enlbodiments, it ma-v be desirable to control the release rate of the taste potentiator( 'sj from the compositions, as well as the overall release profile of the conipositiotis ther:iselves. Different release rates may be desired depending on the type of final product in which the composition is being incoipcrated and the coiisumptioai t:.ale thereof. For instance, chewing gu-m products may have different chew profiles, ranging anywhere frofn about 15 to ahoijt 120 minutes. Depending upon the chewing gum selected, different release rates will be desired. Other confectionery forr:iats, such as hard candy, including nougats, caramels, frappes and taffies, also may have different release rates.

In some embodiments, the release rate may he based on the solubility of the taste potentiator(sj i awater. Selection of a specific solubility may be used to control the release profile of the taste potentiator(s), as well as the overall composition. More specificallyr, taste potentiators have varying solubilities in water. Although some of these componerits are water-bo'uble, i.e., capable of being substantially or completely dissolvable in water, others exhihit poor or no solubility in water. In some embodiments, for instance, it may be desirable to select one or niore taste potentiators that have low vaater-solubility ifa combination with an active known to exhibit poor soluhility in water. The hiW iiy insoluble taste potentiator thereby may last throucrhout consuinptiors of the composition as the a.ctive substance also slowly releases therefrorn. Alte::aatively, a relatively highly water-soluble l3otentiator nlay be paired with a relatively highly water-soluble active substance. In both of these instances, the taste potentiator and active substance may be selected based on solulsilitie::
such that their release profiles are similar or overlap.

In other embodiir ents; :or example, it may be desiral?le to select several taste potentiators that have different solubilities in water such that the potentiators may release sequentially from the composition, PUother example may include multiple seG;uentially releasing taste potentiators with intiltiple active substances also havi~ag different soll~bihties in `vater. Numerous other cornb inat:or:s of taste potentiators havi~ig differelit solubilities also may hc used to ,-+rovide different release profiles for the compositions. L-i view thereof, the solubility of the taste potentiator(s), as well as the combination thereof with the active(s), may be used to control and tailor the release profile of the overall ccm,positior:, For ;ourposes of soine, embodiments described herein, therefore, the tec-m "6t,ontrolled-release," means that the duration or manner of'release is managed or rrlodified tcs some degree '?4 to provide a desired release profile. Moree spezit~cally~s for example, ~;ontro:led-release includes at least the following release profiles: delayed onset of release;
pillsed release;
gradual release; high initial release; sustained release; sequential release;
and co:nbirlatior_.s thereof.
~
'Taste potentiators and active stibstances having differeFat solljbilities andlor release profiles may be combicied in numerous different ernbodi:nerits to provide eotnpositior:s had>i.pg many different overall release prE,tales. For example, one or more taste poter_tiators havitig any of the following release profiles may be dombia,e.d in any rliar~:ner with one or cnore active substances having any of the, following release profiles: delayed onset of release ("DOR"); pulsed release ("PR"); gradual release ("GR"); hiRh itiitial release ("HIR"); and sastained release ("SI1R"). Moreover, other techniques of impartinr-l these, as well as other e.ontrolled-reiease protiles to taste potentiators and/or active stFbstanoes may be employed.
por mstanee, encapsulation techriiques, wliieh are discussed in more detail below, may be used. Additionally, taste potentiator(s) and active substance(s), that are not encapsulated (sometimes referred to as "free" components) may be combined with other forms of the components, such as encapsulated forrns, to tailor the release profile of the potent=:ator compositions. A sa3nplin.g of I~y~pothetical combinations is provided in Table 3 below, wherein 1';-1'3 represent differer:t taste potentiators and r-'~;-As represent differer:t active substances. PI-P3 and A,-A3 may be used in their 1`ree and/.^,r encapsulated fornis.
Table 3 --------~,~ --Ãs -------- ---------- --------------------------- ---------------------------- ---thet, ~eal P, P2 Pi r~Ã A2 lii ~tx Combinations 1 GR 1-11R GR HfR
2 ( 3R HIR GR HfR.
3 PR. SUR GR PR. SLR GR
------------4 PR SLR PR SLrR

6 DOR 1IIR DOR HfR

7 DOR HIR DOR HIR

8 DOR p R DOR.

9 SL`R ~iIR PR
- ----------------------- ------------------------- ---------------~----------SUR IIIR PR
d - ---------------------------23 Controlled-release properties also may be icr.parted to the compositions described herein in other marir:ers, sL:ch as, for exarnple, by encap4ulation techniques, as mentioned above. Encapsulation may be used to impart any of the various release profiles discussed above. In some embodiments, the taste poten.tiator(s) and/or active substance(s) may be encapsulated to control the rate of release of the potentiator a:adior active from the composition. For example, in some embodiments, 3-IIB and/or 2,4-I?p1B may be used in their encapsulated formh.

For instance, some embodim.ents may mclude at least one encapsulated taste potentiato:- a:id at least one unencapsulated active, i.e., in its free for:n.
Other embodiments may include at least one unencapsulated taste potentiator arld at least one encapsulated active substance. Further, in some embodiments, both the taste potentiator(s) and active substance(s) may be encapsnlated. In such embodiments, the taste potentiator(s) and active sz4bstarices' naay be encapsulated toLfether or separately. in enibodimelits in which the taste potentiator(s) and active substance(s) are encapsulated separately, the m.aterial used to encapsulate the components may be the same or different. Furthern-:ore, in any of these embodii-nents, more, than one material may be used to encapsulate the taste potentiator(s ) or the active substance(s).

In any of the embodiments rnentioned above, the encapsulated for3-n of the taste potentiator(s) or active substance(s) may be used in cornhination with an amount of the same component in its free, i.e., iinencapsulated, form. By using both the free component and the encapsulated compotient, the enhanced perception of the active rnay be provided over a longer period of time and/or perception of the active by a consurner may be improved. For instance, some ei-nbodiments may inchide a taste potentiator that is encapsulated in combination with an amount of the sanne taste potentiator in its unencapsulated form.
Alternatively, the unencapsulated ta.ste potentiator could be a different taste potentiator from ¾he potentiator that is enc.ap5ulated. Thereby, a mixture Lftwo different taste potentiators may be, included in some enlhodinients, one of wh:ch is encapsulated and the other in its free form. These variations also may be employed with respect to the active substance(s).

Encapsulation may be effected by dispersion of the components, spray drv-ing, spray coating, fluidized bed drying, absorption, adsorption, coacervation, complexation, or any otller standard technique. Ir: genera:, the taste potentiator(s f and/or active snbstancesis) may be encapsu:ated by an encapsu;ant. For pu.-poses of sonne embodiments described hcrein, the term "en.capsulant" refers to a materiai that can fully or partially coat or enrobe another substance. Encapsulation is also meant to ir:clt3de adsorption of a substance onto another substance and the formatior of agglomerates or conglomerates between tu=o substances.

Any matel-lal conventionally used as an er,capsulant in edible products may be employed, In some embodiments, for instance, it may be desirable to use an en.capsulant that delays the release of the taste potentiator(s), such as, for example, a lIydrophobic encapsulant.
In contrast, in other embodiments, it rriay be desirable to increase the rate of release by usi~ic-I
an enc.apsulant such as, for example, a hydrophilic znate:-ial. Moreover, more than one encapsu.laiit may be tised. For example, a taste potentiator or an active substance may be eilcapsu`:ated by a mixture of two or inore encapsulants to tailor the rate of release.

It rs believed that taste potentiators can act in corzluiictiori with active substances to eriliance their activity. In some embodiments, therefore, it may be desirable to control tbe release of the ~.~otentiator(s) such that it substantially coincides with tl:at of the active substance(s) included in the composition. As discussed above, sowie taste potentiators have ra~id release rates, whereas other taste potentiators have slower release rates. Meanwhile, sonie active substances have rapid release rates, whereas others have slower release rates. In sonae embodiments, the material used to encapsulate the taste potentiator(s) may be sele;cted to delay or increase the release rate of the l;otentiator(s) based on the release profiles of both 2~1 the potentiator(s) and active substance(s) selected for use together in the composition.

More specifically, in some embodimefits, the active substance(s) contained in.
the composition niay }iave a slower release protile than the taste potentiator(s) selected for use in the same composition. It may be desirable, therefore, to delay the release of the taste 25 Dotentiator(s) from the coinposition such that it releases substantially in c,olljunction with the active(s). The corresponding release prolle may increase the effectiveness of the taste :.}otentiator(s) in enhancing the perception of the active(s) throughout corisucnption.

Suitable encapsulants for use in delayed release embodiments include, but are not 3l) limited to, polyvinyl acetate, polyethylene, crosslinked polyvinyl pyrrolidone, poly=:;Ieth.ylrn.ethacrylate, polylactidacid, polyliydroxyalkanoates, ethylcellulo.se, poly-vinyl acetatephthalate, methaci-ylicat.id-c.o-methylniethacrylate and combinations thereof.

In some e.m`oodiments, as nientioned above, the taste pote?itiator(s) may be water-solubie. For example, the f'ollowing taste potentiators are water-soluble:
neoliesperidin dihydrochalcone, chloroge::ic acid, alapy:-idaine, cyn:arin, :~iraculi:~, glupyridaine, 13yaidinii3m betai con.pounds, glutai~:ates, such as monosodium glutamate a.nd monopotassium glutamate, neotarne, thaumatin, tagatose; trehalose, salts, such as sodiuxr chloride, rrionoammoniurn glycyrr;,izinate, vanilla extract (in ethyl alcohol), water-soluble sugar acids, potassium chloride, sodium acid ;.ulfate, water-soluble hydrolyzed vegetable proteins, water-soluble hydrolyzed ar:ir-ial proteins, water-soluble yeast extracts, adenosin-e moasophosplzate (.AdVH'), glutathione, water-soluble nucleotides, such as inosine monol.~hospi,ate, disodiufn inosinate, xar:tliosine monop:aosA-+lsate, guanylate monophosphate, alapyridaine iN-(1-carbox-_yethyl)-6-(hydroxymethylll;yridinium-3-ol inner salt, sugar beet extract (alcoholic extract), sugarcane leaf essence (alc.oholic cxtract), curculin, strogin, inabinliin, g}mnemic acid, monohydroxybesizoic acids, sucli as 2-hydroxyberizoic acid (2-HB), 3-liydroxybefizoic acid (3-HB), 4-hydroxybenzoic acid (4-HB), dihydroxybetizcic acids, such as 2,3-dihydroxyl;enzoic acid {?,3-D~-~~), ~,4 dilZydre~xyl~enzc~ic acid (2,4 l~I~l~) 2,5-dihydroxybenzoic acid (2,5-DHf3), 2,6-dihydroxybenzoic acid (2,6-DHf#), 3,4-dihydroxybenzoic acid (3,4-DH3), 3,5-dihydroxybe.nzoic acid (.3,5--DHB), trihydroxybenzoic aci~ls, such as 2,3,4-tril~ydroxybe~~oic acid (2,3,4-TH~3:}, 2,4,6-~tril~ydroxyber:zoic acid (2,4,6-THB), 3,4,5-tri.hydroxybenzoic acid (3,4,5-THB), 4-hydroxyphenylacetic acid, hydroxyisocaproic acid, 3-hydrox}rcimlamic acid, atninotsenzoic acids, such as, a-aminobejiz,oic aci(i (3-AB), 4-aminobenzoic acid (4-AB), hydroxydeoxybenzoins, .nethoxysalicylic acids (MS), methoxybenzoic acids (B), p-a:aisic acids and coml.-~irlations thereof. Due to tlieir water-solability, stich taste potentiators may tend to release rapidly from the compositions into which they are incorporated. As such, in some embodiments, water-soluble taste potentiators may be ericapsulated by an encapsulant that delays the release of the pctentiator(s), as provided above.

In other embodiments, it may be desirable to iticrease the release of the taste potentiator(s) from the compositio.n. For tnstance, t'lle taste hotentiator(s) included in the composition may have a slower release rate than the active substance(sl selected for use i,~
comb:nation therewith. '7'his difference in release rates may reduce the effectiveness of the taste potentiator(s). Accordi_n.gly, such taste potentiators may be encapsulated with an encapsulant that ifIcreases the rate of tlie potentiator's release. Thereby, the release of the Potentiator;.s? and the active(s) :-nav substantially coincide during consumptior.

Suitable encapsulants for use :n ilicreased release embodiments ine.:ude, but are r-ot limited to, cyclodextrins, sugar alcohols, starch, gum arabic, poly~~inylaicohol, polyacrylic acid, ge:atfn, guar gum, fruc;.ose and ;,ombariations thereof.

ln some enabod:ments, as rnentioned above, the taste potentiator(s) may be substantially or completely insoluble in water. For example, the following ta,ste potentiators are substantially or coinpletely water-insoluble: citnis aurantium, vanilla oleore:sin, water irsoluble sugar acids, water insoluble hydrolyzed vegetable proteins, water insoluble hydrolyzed anima1 proteins, water insoluble yeast extracts, insoluble nucleotides, sugarcane leaf essence and ;;ombia,ations thereof. Due to their poor solubil=:t~y in water, such taste potentiators may tend to release slowly =rom the compositions. As such, in some enibodiments, substantial;y or completely water- insolub;e taste potentiators may be encapsulated by an encapsulant that increases the release of the potentiator(s), as provided above.
In accordance with the above, the er:c.apsulated taste potentiator may ificlude a taste potentiator and an encapsulant. The encapsulant may be seleuted based upon the desired release pr:.~.ile of the taste potentiator. In, some embodiments, the taste potentiator(s ) may be present in amounts of about 0.01`- n to about 101 % by weight of the composition, more 2 a speci:fc.ally about 0. 1% to about 2% by weight of the composition.

In some embodiments, the eneap:;ulant may be present in. amounts of about 1 %
to about 95% by weight of the composition, niore specifically about 5% to about 30% by weight of the cornposition.
hi sonie ernbodirnents, the encapsulated substance, i.e. encapsulated taste potentiator( s) or active(s), may have a high tensile strength, such as at least about 59500 psi.
More specifically, the tensile strengtli may be about 6,5500 psi to about 200,000 psi. Such tensile strengths may be suitable for controlling the release of the taste poterttiatorls) and/or active substance(s) in a consistent rnaruier over ar extended period of time.
Tensile htrenvths ofencapsulated substances are described in more detail in U.S. 1'atent Publication No.
'2005!0 1 12236 A 1, the contents of which are :ncoFporated by reference he.rein.

In some embodiments, the active substance(s) included in the potentiator cornpositions may be present L'i amounts of about 1 ia to about 95% by weight of the z.ompositior:, more sl.~eci:acally about 5% to about 30% by weight of the composition.

The active substancel's; may be any coniponent for which the perc.eptiotl is enhanced ir: sorne nzanner by the presence of one or :vore taste potentiators. Suitable active substances include, but are not limited to, comlpounds that provide flavor, sweetness, tartness, ui-nami, kokurni, savory, saltiness, cooling, warrritl= or tingling. Other stiitable actives mclude oral care agents, nutraceutical actives and pharmaceatical actives. Combi nations of active substances also rr:ay be esnployed.

Coinpounds that provide flavor (flavorincs or flavor agents), whicli niay be used include those flavors knowri to the skilled artisan, such as natural and artificial flavors. These flavorings may be chosen from synthetic flavor oils and flavor3nb arocr:atics arAd;'or oil:;, oleoresins and extracts derived from plants, leaves, flowers, fruits, and so forth, and conibi nations thereof. l~o:~limiting representative flavor oils include spear~ni~at oil, cinnamoii oil, oil of svirtergreen (methvl salicylate), peppermint oil, Japanese =nint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, allspice, oil of sage, mace, oil of bitter almonds, and cassia oil. Also useful fl.avorings are artificial, natural and 22 0 synthetic fruit flavors such as vanilla, and citrus oils incliiding lemon, orar:ge, lime, grapefruit, yazu-, sudachi, and fruit essences including apple, pear, peach, gane, blueberry, strawberry, raspberrp~, c:-3erry, plum, pineapple, watermelon, aprAcot, banana, meio~,, apricot, ume, cf:ezT-,/, raspberrv, blackbec-ry, tropical fruit, inaisao, 1nafigosteeai; po;neq~ranate, papav'a and so forth. Other potential flavors include a milk flavor, a butter flavor, a cheese flavor, a cream flavor, and a yocrurt flavor; a vanilla flavor; tea or coffee flavors, such as agree:; tea flavor, a oolong tea flavor, a tea flavor, a cocoa flavor, a chocolate flavor, and a coffee favor;
mint flavors, such as apepperrnint flavor, a spearmint flavor, and a;lapanese mint flavor;
spicy flavors, such as an asafetida flavor, an ajowan flavor, aai azrise flavor, an angelica flavor, a fennel flavor, aii allspice flavor, a ciiuiamon flavor, a camotniie flavor, a mustard f,avor, a cardamom flavor, a carawav flavor, a cu:nin flavor, a clove flavor, a pepper flavor, a coriander flavor, a sassafras flavor, a savory flavor, a Zan.tb.oxyli Fructus flavor, a perilla flavor, a juniper berry tlavor, a ginger flavor, a star anise flavor, a 1io3=seradisl: flavor, a thym.e flavor, a tarragon flavor, a dill flavor, a capsicum flavor, a rtiitiree flavor, a basil flavor, a rx:a:jcram flavor, a rosemat-y flavor, a bayleaf flavor, and a wasabi (japatiese liorseradisli) flavor; alcoholic flavors, sucli as awine flavor, a whisky flavor, a brandy flavor, a run~ flavor, a gin flavor, and a liqueur flavor; f.oral flavo:-s; and vep~etable flavors, such as an onion taavor, a garlic flavor, a cabbage flavor, a carrot 9avor, a celery flavor, cnushroorn flavor, and a toanato flavor. These flavoring agents rnay be used in liquid or solid form and may be used individually or in adinixture. Conmnonly used flavors include mints such as peppennint, menthol, spearrn?nt, artificial vanilla, cinnamon derivatives, and various fruit flavors, whether enu3loyed ind:4 idually or in admixture. Flavors may also p_-ovide breath freshening properties, particularly the n~int flavors when used in combination with co.^,ling agents.

Other useful flavorings inchade aldehyrles and esters stich as cinnamyl ucetate, cinr:amaldehyde, citral diethylacetal, c:i:hyd.roca,rvyl acetate, eugenyl formate, p-rnetlzylamisol, and so forth may be used. Ger,erally any t-lavoring or food additi4=e such as tllose descril.~ed in Cliemicals Used in Food Proc.essing, publication 1274, pages 63-258, by the National Academy of Sciences, may be iisec:. This publication is incorporated herein by reference.

Further examples of aldeliyde flavorings include but are not limited to acetaldehyde (apple), befizaldehyde (cheri w, almond), aiiisie, aldehyde i licorice, anise), cinriamic alc:e:?yd.e (cinr:amon), citral, i.e., alpha-citral (lenion, liine), neral, i.e., beta-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope, i.e., piperonal (vanilla, t,rea=.n). vanillin (vanilla, cream), alpha-amyl citdianaaldehyde, (spicy fruity flavors), butyraldea:yde (butter, cheese), valeraldehyde (butter, cheese), citronellal (frodif:es, many types), decanal (ciEraS fruits), ald.ehyde C-8 (c.itrus fruits), aldehyde C-9 (citrus fruits), aldehyde C-12 (citrus fruits), 2-ethyl tiutyraldehyde (berry fruits), hex.enal, i.e., trans-2 (berry fruits), tolyl aldelayde (cherry, alrnond), veratraldehyde (vanilla), 2,6-difnethyl-5-heptenal, i.e., melonal (mclon); 2,6 din~ethyloctanal (g -cen fniiti, and 2-dodecenal (citrus, n~andarin;, cl eiry, grape, strawberry shortcake, and mixtures thereof.

I..n some enlbodinlents, the flavor a(,ent may be ernployed in either liquid iorni and/'or dried form. When eniployed in the latter forni, suitable drying means such as spray drying the oil inay be used. Alternatively, the flavor agent niay be absorbed onto water soluble rriater-ials, such as cellulose, starch, sugar, analtodextrin, guni arabic ancl so forth or inay be encapsulated. The act-LEal techniques for preparin- such dried forms are well-known.

1n sonne embodiments, the flavor agents may be used in many distinct physical forms well-i<r:rrwn in tbe art to provide an initial bz.zrst of flavor andlor aprolor:ged sensatiotl of flavor. Without being limited thereto, such physical forms include free fornis, such as spray dn"ed, powdered, beaded forms, encap.sulated forn-is, and niixtures tlaereof.

Compounds that provide sweetness (sweeteners or sweeterUing agents) may include bulk sweetetiers such as sugars, siigarless bulk sweeteners, or the like, or mixtures the,reof.
Suitable sugar sweeteners generally include rn.ono-saccharide:~, di-saccharides and pQ;.y-:eaci;l:ar:des si.lcli as but not iilnlted to, sucrose (sE.agar), dextrose, maltose, dextrin, xylose, ribose, glucose, lactose, mannose, galactose, fructose (levulose), invert sugar, fructo oligo saccharide syTups, partially bydre}ly-zed starch, corn syrup solids, isomaltulose and mixture.s thereof.

Suitable ssugarless bulk sweeteners include s::gar alcohols (or polyols) such as, btit not limited to, sorbitol, xylitnl, mannitol, galactitol, maltitol, hydrogenated isomaltulose (ISONLAL"I''), iactitol, erythritol, hydrogeiiaped starch hydrolysate, stevia and mixtures thereof.

Suitable hydrogenated starch hydrolysates include those disclosed in U.S. Pat.
No.
4,279,931 and various hydrogenated glucose syrups andlor powders wh.icll contain sorbitol, maltitol, hydrogenated disaccharides, hydrogenated higher polysaccharides, or mixtures tbereof, Hydrogenated starch hydrolysates are prirnarily, prepared by the controlled catalytic hydrogenation of coni syrups. The resulting hydrogenated starch hydrnlysates are mixtures of monomeric, dirneric, and polymeric saccbarides. The ratios of these different saccharides give different hydrogenated starch hydrolysates different properties. Mixtures of hydrogenated starch hydrolysates, such as LYCASINO", a commercially available product man.ufactured by Roquette Freres of France, and HYSTA.R~, a commercially available product m anufactured by SPI Polyols, Inc. of New Castle, Delaivare, are also useful.
lr. some embodiments, high-intensity sweeteners may be tised, Withont being limited to particular sweeteners, representative categories and examples include:

(a) zvater--soluble sweetenrng agents such as dihydroehalcones, monellun, stevia, stesriosides, rebaudioside A, glycyrrhiziu, dihydro~.Zavenol, and sugar alcohols such as sorhitol, mannitol, maltitol, x.ylitol, erythritol and L-aminodicarboxylic acid aminoalkeFioic acid ester amides, such as those disclosed in U.S. Pat. No. 4,619,834, which disclosure is S incorporated herein by reference, and mixtures thereof;

(b) water-soluble artificial sweeteners such as soluble saccharin salts, i.e., sodium or calcium saccharin salts, cyclamate salts, the sodium, arnmoniuni or calcium salt of 3,4-di.hydro-6-ra.ethyl-1.,?-,3-oxathiazin.e-4-one-2,'-dicz;xide, the potass:u.n salt of 3,4-dih.ydro-6-methyl-1,2,3-oxathiazine--4-o:.e-2,24-dioxide (Acesul.farne-K). the free acid form of saccharin, and mixsu:-es thereof;

(c ) dipeptide based sweeteners, such as L-aspartic acid derived sweeteners, such as L-a.spartyl-f,-phe.nylalamine methyl ester (Aspartame) ai1d materials described un U.S. Pat.
No. 3,492,131, 1_,-alphaaspaa-tyl-N--(2,2,4,'4--tet:-amethyl-3-thietanyl)-D--ala:iinamide hydrate (Alitame), N-1N-(3,3-dirnethylbutyl)-L-aspartyl]-'1/-pherlylalafline 1-r:;ethyl ester (Neotarne), methyl esters of L-aspa:-tyl-L-phenylglyceriu.e and 1_,-aspartyl-L-/'-,5-dihydrofshenyl-glyciu.e, L.-aspartyl-/'-,5-dihydro-I_,-phenylalan;.ne; f,-aspartyl-I,-sl-cyclohexen~-alanine, and mixtures tlrereof;
?0 (d) water-soluble sweeteners derived from nata:ally occurring water-soluhle sweeteners, such as chlorinated derivatives of ordinary sugar "sucrose;t, e.g., chlorodeoxysugar derivatives such as derivatives of c,hlorodeoxysucrose or chlorodeoxygalactos24cro.se, kr:own, for exatnple, under the prodr:ct designation of Sucralose or Splenda~m; examples of chlorodeoxysucrose and chlorod.eoxygalactosucrose derivatives i:clude but are not limited to: 1-chloro-1'-deoxysucrose; 4-ehloro-4-deoxy-alpha-D-galact,3pyranosyl-alpha-D-fructofuranoside, or *~-chloro-~l-deoxygalactos ucrose; 4-z.hloro-4-deoxy-alpha--LU--galactopyranosyl-l-chloro-l-deoxy-beta-D-frr:cto-furauoside, or 4,1'-dichlo:=o-4,1'-dideox.ygalactosucrose; 1',6'-dichlor{-,1',6'-dideoxysucrose; 4-c.hloro-4-deoxy-ali);:a-D-galactopyranosyl-1,6-dic hloro-l,6-dideoxy-beta-D- fructofuranoside, or 4,11,6'-trichloro-4,1',6'-tride;3xygalactosucrose; 4,6-dichloro-4,6-dideoxy-alT)ha-1`)-galactol3~a-ancsyl-6-chloro-6-;leoxy-heta-f?- fructofuranoside, or 4,6,6'-trich oro-4,6,6'-t:-ideox.ygalactosucrose;
6,1',6'-tricliloro-6,1',6'-trid.eoxysucrose; 4,6-dicli.loro-4,6-didec;xy-alpha-D-galacto-pyranosyl-1,6-dichloro-l,6-dideox y--heta-D-fructofuranoside, or 4,6,1',6'-tetrachloro4,6,1',6'-tetradeoxygabacto-sucrose; and 4,5,1`,6'-tetradeoxy'-sucr.^,se, and mixtures therec)f;
(e) proteiti based sweeteners such as rniraoulin, extracts and derivatives of extracts of S`y.nseplurn dulcjJicum, mabinlin, curculin, monellin, brazzeiii, pentadiia, extracts and derivatives of extracts of 1'entau'iptancjra brazzearaa, t saurrsatin, thauinaocco=as dnnielli (Thaumatin I and II) and talin;

(t~ the sweetener rnonatiii (2-bydroxy-2-(iii.dol-3-y1methylj-4-aminoglutaric acid) and its derlvatives, and (g) the sweetener Lo 'nan guo (sometimes also referred to as "Lo han kuo").

The i.?tense sweetenuig agents may be used in many distinct physical fomis well-knuwn in the art to provide an initial burst of sweetness and/or aprolonged sensation of sweetness. Without being limited thereto, such physical forms include free forms, such as spray dried, powdered, beaded fortns, eiicapsulated fo:-ms, and mixtLires thereof.
Compounds that provide tart-iess may include acidulants, such as acetic acid, adipic acid, ascorbic acid, b~aty~ric ac=d, citric a.cid, f~~rmic acid, f~,~:~aric acid, gly~coa~ic acid, lactic acid, phospb ric. acid, malic acid, oxalic acid, succinic acid, taa taric acid afid mixtures ?0 tbereof.

Compounds that provide urna,mi or savory flavor may include ::-xonosodiuni glutamate (MSG', gltatamic acid, glutanlates, aspartate, free amino acids, IMP
(disoditam 5'-inosill.e monophosphate) afid GMP (disodit3m 5'-guanosine monophosphate), conipounds that stimulate TIRI and TIR3 receptors, inusl~.room flavor, ferr:?er,ted fish flavor, ar:d muscle flavors, such as beef, chicken, pork, ostrich, venison and baffa.lo.

Substances that impart kokounli may iticlude a mia.ts3re selected from: (11) gelatin and tropornvosin atid/or tropomyosin peptides; (2) gelatin and pararrlyosin; and (3) troponin and

10 tropornvosir_ andlor trLporriyosir: peptides, as disclosed in U.S. Patent No. 5,679,397 to Kuroda et al., referred to above.

Com.poiinds that provide salti e,ss may iiiclude conventional salts, such as sodium chloride, calcium, ck:lo::de,, potassiu3n chlol-ide, 1-lysine and corribinations tllere:,i:

Compourids that provide a cooling sensation may inolude phys:ological eoolix3g agerrts. A variety of well luiourn cooling agerrts may be employed. For example, among the useful cooling agents are irrcluded xylitol, erytl-iritol, dextrose, sorbitol, rrrer:thaa,e, menthone, ketals, menthone ketals, menthone glycerol ketals, substituted p-menthanes, acyclic carboxamides, mono menthyl glutarate, substituted eycloh exanarnides, substitrrited eyclol:exane carboxamides, substituted ureas and srrlfonarrrides, substituted merrthariols, hydroxymethvl and liydroxyrrethyl derivatives of p rrrerltlrane, 2 rrrere.apto tiyclo decanor e, hydroxyearboxylic acids wit:: 2-6 carbon atoms, cyclohexanamides, menthyl acetate, merAtl:yl salicylate, N92,3-tririiethyl-2-isopropyl butanamide (WS-23), N-ethyl-A-+-r~-ienthane-3-oarl;oxamide (WS-3), isopuiegol, 3-(1-rrierrthoxy}propane-l,2-diol, 3-(1-rnerrtl"ioxy)-2-:-iietlrylpropane-1,2-diol, p-mentlrar:e-2,3-diol, p-rrlentlrane-3,8-diol, 5-isopropyl-9-metlryl-1,4-dioxaspiro[4,5]dee.ane-2-rrretl,anol, rrrerrthyl szEe.cinate and its alkaline earth rr:etal salts, trirri ethylcyelohexa:rol, N-ethyl-2-isopropyl-5-methylcyclohexaneearboxarx:ide, Japanese mint oil, peppe:-rxrint oil, 3-0-menthoxy)ethan-1-ol, 3-(1-rrrerrthox,v)propan-1 -ol, 3)-(1-menthoxy)butan-l-ol, 1-rrlentlrylacetic acid N-ethylamide, 1-rner.thy'.-4-hydroxyper:tarroate, 1-rnentl=.yl-3-lrydroxybutyrate, N,2,3-tr:rrrethyl-2-(1-metlryletlayl j-butanamide, n-etl:yl-t-2-e-6 norxadienar-ri:de, N,lst-dirrzethyl rnenthyl strecinamide, siabstituted p rnenthanes substituted p tnerat :ans-earboxarrrides 2 isopropaz?yl %
'?-rrretlryle,yelohe:xarroi (frorr: Hisamitsu Pharmaceuticals, hereinaf¾er "i5oprego1"); menthone glycerol ketals (FEMA 3807, tradename FRESC(?l A4 O type MGA); 3 1 menthoxypropar e-1,2-diol (from Takasa~o, Fp;l~~~,. 3784); and menthyl lactate; (fi-orrr Haarman & ~.eirner, FEMA 3748, tradenarrie FRESCO11A'1O type ML), WS-30, WS-14, 1~,ucalyptLrs extract (p-Mehtlra-3,8-Diol), Menthol (its natural or synthetic derivative;), Menthol P~'Y carbonate, Menthol EGearbonate, Menthol glyceryl ether, N-tertbutyl-p-rrEerrtharxe-3-carboxa.mideo P-mentlrar:e-3-carboxyliN acid ~lyc~er.^,l ester, l~~ethyl-2-isoprs~l-bioyolo (2.2.1), I~eptarae-2-ea.rhoxamide; and Menthol methyl ether, and menthyl pyrrolidone carboxylate among others.
These and otlier suitable cooling agents are f~rther descril_7ed in tlre following U.S. patents, all of wlliz.lr are ine.or-porated in their errtirety by refererroe hereto: U.S.
4,230,688; 4,032,661;
4,449,425, 4,136,163; 5,206,59-1, 6,627,233.
Cornpour:ds that provide warmth (warrriirrg agents) r:iay be selected frorri a wide variety of eoi~por3rrds l~io~~n to pa~,vide tbe senso-y signal of warrr?irrg to the individual user.
"1'lrese eomA-+ourrd.s offer the perceived sensation of warmth, particularly in the oral eav:ty, and often eriharrce the perception of f avors su eeter ers and otlier orgarroleptie components.

Useful warrning agents include those liaving at least one allyl vinyl component, which niay bir:d to oral receptors. Examples of suitable warining agents include, but are not limited to:
vanillyl alcohol n-butylether (TK-1000, supplied by Takasago perfi3rnery Cocr:pa:ay Ltd., Tokyo, Japan); var:illyJ alcohol n-propylether; vanillyl alcobol isopropylether; vanillyl alcohol isobutylether; vanillyl alcohol n-aminoether; vanillyl alcohol isoamylether; vanillyl alcohol n-1?exylether; vanillyl alcohol m,ethylether; vanillyl alc.oliol ethylether=, gi~agerol;
shogaol; paradol; zingerone; capsaicin; dil?ydrocapsaicm; nordihydrocapsaicin;
bomocapsaicin; hornodihydroc.apsaicin; ethanol; isopropyl alcohol; iso-arnylalcohol; nen:zyl alcohol; glycerine; chloroform; eagenol; cinnamon oil; ciiiiiamic aldehyde;
phosphate derivatives thereof, and combinations tl-Eereof.

Compounds that provide a tinglirzg sensation also are known and referred to as "tingling agents," 'pi.nglirAg agents Diay be employed to provide a tingling, stinging or numbing sensation to the user. Tingling agents include, but are not limited to: Jar:ibu Oleoresin or para cress (Spilanthes sp.), in which the active ingredient is Spilanthol; Japanese pepper extract (Zanthoxyluni peperinini), including the ipgredients known as Saanshool-1, Saanshool-Il and Sanshoamide; black pepper extract (piper nig3:am), including the active ingredients chavicine and piperine; Echinacea extract; Northern Prickly Ash extract; and red pepper oleoresiii. In some embodiments, alkylarnides extracted #i-om materials such as jambu or sanshool rriay be included. Additionally, in some embodiments, a sensation is created due to effer-vescer~~ce, Such effervescence is created by coi-nbining an alkaline zraterial with an acidic material, either or both of which may be eiicapsulated. hb some em,bodi.~nents, an alkaline niaterial tnay include alkali metal carbonates, alkali rn-etal bicarbor:ates, alkaline earth metal carbonates, alla:aluie earth i-iietal bicarbonates and mixtures thereof l.n some embodiments, an acidic material may include acetic acid, adipic acid, ascorbic acid, butyric acid, citric aci.d, formic ac id, fumaric acid, glyconic acid, lactic acid, phosphoric acid, :~alib.
acid, oxalic acid, succiraic acid, tartaric acid and co:bi~~atio~ls tl~ereof.
Examples of ;`tingling" type sensates can be found in U.S. Patent No. 6,780,443, the entire contents of which are incorporated herein by reference for all purposes. Tingling agerzts are described in U.S. Patent No. 6,780,443 to Nakatsu et al., U.S. Pate3it No. 5,407,665 to McLauvlalin et al., U.S. Patent No. 6,159,509 to Johnson et al. and U.S. p'atent No. 5,545,424 to Nakatsu et al., eacll cf which is incorporated by reference herein in its entirety.

Oral care agents that may be, ::sed include those actives known to the skilled artisan, se.cf, as, but not limited to, surfactants, breath freshening agents, anti-m.icrob:al agents, antil~acterial agents, ar ti calcalus agents, anti-plaque agents, oral malodor control agetits, zltioride compounds, quatemary amrronium coznpounds, remineralization agents and z,oinbifrations thereof.

Suitable surfactants include, but are not limited to, salts of fatty acids selected 1`rorn the ~_7oup consisting of C;S-C24. palmitoleic acid, oleic acid, eleosteric acid, but yric acid, caproic acid, capn,lic acid, capric acid, lauric acid, myristic acid, pal~nitic acid, :;tearic acid, ric'Lllolcic acid, arachidic acid, behenic acid, ligiioceric acid, cerotic acid, sulfated butvl oleate, medium aiid long chain fatty acid esters, sodiuni oleate, salts of J.-Fumaric acid, potassium glurnate, organic acid esters ofmor.o- and diglycerides, stearfl moroglyceridyrl cit-ate, succibtearin,, dioctyl sodium sulfosuccinate, glvc.erol tristearate, lecit^in, hydroxylated lecithiaa, soditaa n lauryl sulfate, acetvlated monoglyc: rides succinylated r~;o:~oglyc,erides, 14 nionoglyceride citrate, et}ioxylated mono- and digly'ce:-ides, sorbitan monostearate, calciutn stearyl-2~ -lactylate, sodium stearyl lactylate, lactylated fattv acid esters of glycerol and propylene glycerol, gl~cerol-lact;.~e:~ters of Cs-~~.24 fatty acids, polyglycerol esters of CS-C4:;
fatty acids, propylene glyrcol alg:nate, sucrose Gs-Q~,fatyy, acid esters, diacet;~l tartaric and citric. acid esters of mono- and diglycerides, tiiacetin, sarcosinate surfactants, isethionate surfactants, tautate sur¾a.ctants, plaronics, polyetl-iylene oxide condensates of'alkyl phenols, products derived from the condensation of ethylene oxi.de with the reaction product of propylene oxide aiid ethyle,ire diamiiie, ethylene oxide cotidensates of aliphatic alcolaols, long cliair tertiary amine oxides, long chain tertiary p`:losplline oxides, long chain dialkyl ,altoxides, and coinbinations tliereof'.

Suitable ax:tibactei-ial agents include, btit are not lin-iite:d to, chlorhexidine, algxidi:,e, quaternary ammonium salts, be;nzetlaoaiitim c.lrloride, cetyl pyridiniurn chloride, 2,4,4'-tric'i,loro-2'-hydroxy-diplienyrl et :er (ti-iclosan) ar:d combinations t :ereof.

Suitable fluoride com-pounds incltide, but are not limited to, sodium fluoride, sodi'Lzin monofluorophospllate, stannous f;uoride and combinations thereof Suitable anti-calculus ageLt5 clude, but are iiot limited to, pyrrophosphates, triphosphates, pol}-phosphates, polyphosphonates, dialkali metal pyTophosphate salt, tetra 3?

alkali polyphosphate salt, tetrasodiuni pyroplsospbate, tetrapotassium pyrophosphate, sodium tripolyphosphate and combinations t}lereof.

Sriitable anti-anicrobial agents include, but are not limited to, cetylpyridinium chloride, zinc compounds, copper compounds and combinations thereof.

S,,iitable re.:nineralization agents include, but are not limited to casein phosphopeptide-amorphous calcium phosphate, case'ni pbospl=cprotem-calcium pbosphate complex, casein phospl:opeptide-stabilized z.aiciuni phosphate, and cznibinations thereot.
Other oral care actives known to those skilled in the art are considered well within the scope of the present invention.

li'harmaceutical actives include drugs or :riedicatrsents, breath fresheners, vitatnilis and other dietary supplements, minerals, caffeine, nicotine, fruit,juices, and the like, and mixtures thereof. Exanxples of useful drugs include ace-inhibitors, antianginal drugs, anti-arrhy-thmias, anti-ast. rir:iatics, anti-cholesterolemics, analgesics, anesthetics, anti-convulsants, anti-depressants, afiti-diabetic agents, anti-diarrhea preparations, antidotes, anti-liistaii-iines, anti-b;-pertensive drugs, anti-inflarrirxiatorv agents, ai:ti-l:pid agents, anti-manics, anti-nauseants, ?0 anti-stroke agents, an.ti-thvroid preparations, anti.-turnor di":ags, anti-viral agents, acne d:-ugs, alkaloids, amino acid preparations, anti-tussives, anti-uf-ic,en.-tic drags, anti-vi:-al drugfi, anabolic preparations, systemic aiid non-systemic anti-infective agents, ariti-nerpla;.tics, anti-parkinsonian agents, anti-rheumatic agents, appetite stimulants, biological re;;porise modifiers, blood modifiers, bone ri-ictabolism regulators, cardiovascillar ager:ts, central nervous systein stin7nlates, cholinesterase int-Libitors, contraceptives, decongestants, dieta y supplements, dopafnine receptor agoiiists, endometriosis management agents, enzymes, erectile dysfunction tlierapies suc!i as sildena il citrate which is currently marketed as ViagraC7, fertility agents, gastrointestinal agents, homeopathic remedies, horniones, hypercalcernia and hypocalcemia m.anagernent agents, immunomodulators, imi;iu-nosuppressives, migraine p=.'eparations, motion sic:ess treatments, muscle relaxants, obesity managenier:t agents, osteoporosis preparations, oxytocics, paras;
mpatholytics, parasympat}lomitnetics, prostaglandiiis, psychotherapeutic agents, respiratory agents, sedatlb"es, smoking cessation ;flidS sl%cli as bromocryptine or nicotine, syiTip:, tl'lolyti4s, tremor preparations, urinary tract agents, vasodilators, laxatives, antacids, ion exchange resins, anti-pyretics, appetite suppressants, expectorants, arEti-anxiety agents, anti-ulcer agents, anti-inflammatory substances, coronary d=:lators, cerebral dilators, peripheral vasodilators, psycho-tropics, stiinti;ants, anti i~ypertensive tlru~s, vasoconstrictors, migraine treatments, antibiotics, tranquilizers, anti-psychotics, anti i3rnor drugs, anti coa~lants, anti tbxon~botic drugs, hypnotics, ari¾i-emetics, anti-nauseants, ariti-convulsants, neuromuscular drugs, hyper-and hypo-g:ycemic agents, thyroid and anti-thyroid preparations, diuretics, anti-spa.smadics, teri_ne relaxants, anti-obesity dnigs, erytbxopoietic drugs, anti-astlunatics, cough suppressants, mt:c.olytics. DNA and genetic modifying dnigs, and combinations thereof.

fn some embodiments, a mixture of at least one active substance and at least one taste potentiator is encapsulated, rather than encapsulating the taste potentiator or the active substance alone. Similar to above, the encapsulant may be selected to delay or increase the rate of release of the mixture of components. Any of the er:e.apsulants described above rnasr be en-iploved.
For example, in some embodiments, the aetive substance(s) may be at least one intense sweetener. The intense sweetener(s) may be inixed with at least one taste potentiator, which is selected to increase the sweet taste of the intense sweetener(s).
This mixture of components may then be encapsulated. Exai-nples of su.itab(e intense sweeteners incllFde, bi3t are not limited to, neotame, aspartame, fi,cesulfame-K, sucraiose, saccharin and combinations thereof.

In embodiments including an encapsuaated minture of actii=e(s) and pote ntiator(st, the active siibstance(s ) may be present in amounts of aboiit a io to about 95% o by weight of the coa:iposition, more specifically about 5% to about 30% by weight. The taste potentiator(s) maybe presecit Lin amounts of about 0.0 1% to about 12 ,!, by weight of the cornposition, more specifically about 0.1% to abozat 5% by weight. The encapsulant may be present in amounts of about i% to about 45a/, by, wei'ubt of tbe connposition, more speci#ically about 10% to about 60% by weight.
As mentioned above, some embod:rnents may include a mixture of at least one encapsulated taste potentiator and at ;east one taste potentiator in its free fo:-m, The encapsulated and uner:capsulated taste potentiators may be the same or di.ffe;e:.t. The encapsulated taste potentiatoriss may be encapsulated by any of the materiais described above. The mixture of encapsulated and unencapsulated taste potecitiator5 rriay be co:nbined with cne or more active substances to provide a potentiator composition.

Some other embodiments provide coanpositions that modi3late the activit-y of taste receptor cells in amamrnal. Such compositions fnay ificlude at least orie aetive substance afid at least one taste potentiator, as described above. These components may be encapsulated or r3nenca,-+sulated, also as described above. 'fhe taste potentiator(s) may modulate the activity of taste receptor cells upon cousutnptior: of the compositioti. More specifically, taste is percei~~ed tlirough sensory cells located ir the taste buds. Different signalin~ mechanisms sense the primary tastes of salty, sour, sweet, bitter and urriami. Eventually a nerve unpulse is triggered in the brain that is sensed as g3xe of these primary tastes.

Taste potefitiators function by rrlodulatmg the activity of taste receptor cells at some point in tliis taste signaling patliway. For instance, in soirae cases, taste potentiators rriay bind to taste receptors, such as, for exar3aple, sweet taste receptors, wh.ich daereby e xharEces tbe perce;ption of the sweet taste. In other e,:~bodiments, for example, taste potentiators may block taste receptors, such as, for example bitter receptors, wbich suppress tl;e perception of a bitter taste and thereby enhances the percept?ori of a sweet taste. Taste potentiator(s), therefore, modulate the activity of taste receptor ce'ls in manu-raals, which thereby enhances the perception of agiven taste. 'l'his activity znay eaih.anee the perception of an active Substanceco71ta1Tled in the composition w11erF coI1SurI1eG in ctSrE;E,x.nctioil wttlA a taste potentiator.

Edible Orally 1)elivei-ed Products 2.3 In some enibodiments, the potentiator compositions n.ay reside in an orally delivered product includiniz at least one active substance and at least one taste potentiator.

The orally delivered product may be a ft,odst::ff, pharmaceutical or personal care product. 1'referred foodstuffs inciude confectionery, especially clzocolates, hard boili.ngs and 3u other sugar-based candies, jellies, g2imtnies, soft candies, ed:ble films, lozenges, pressed tablets, cereal bars, chewing gum, and the like. Pb.armaceuticals may be delivered in the form of a tablet, capsule, solution, tincture, linctus or syrup. Confectionery arid solid pharmaceutical delivery forrr-.s optionally can be coated, Exemplary persoual products include toothpaste, mouth spray, and mouth wasb.

fn sOme embodiments, the c?ra.ll}r delivered product rnay be a frozen or refrigerated/perisnable food product. Such frozen or refrigerated food products may include, but are not lim:ted to, frozen desserts, frezen confections, yogurts, puddings, freze-n baked goeds, whipped tc+l.-+pings arid condiments, such as, ketchup, tabletcp sweeteners, niustard, mayonnaise, salsas, e}l-LEtneys, hu_nrrius, marir:ades, and relish.

In still other em.bodunents, sweetenet-l orally delivered products may include jams, jeliies, peanut butter, sv-rups, toppi~ags, fruit or vegetable sauces stich as a~-ple sauce or spaghetti sauce, baked goods, such as cookies, cakes, and bread, sweet and salty snacks, such as sweetened roasted nuts, kettle ccsrn, barbeque potato snacks, and dry or powder mixes such as pudding mix, hot chocolate r=.iix., fruit juice mix, drink mix lerrionade mix, aild tlie like.

Ir_ other embodiments, the orally delivered product may be a beverage. Sue}i beverages may include soft or carbonated drinks, juice-based dririks, milk-based dr:lik:;, beverages made f-om brewed components such as teas and coffees, beverage mixes, beverage concentrates, pewdered beverages, beverage syrups, frozen beverages, gel beverages, alcoholic beverages, afid the like.

In some errbodiments, the orally delivered product may include a confectionery base 2i; or giim base and any of the potentiator compositions described berein. In sOr:ie embodiments, some or all of the active andler the taste potentiator may be e:riployed in a free form (e.g., unencapsulated). Alternatively, the product may include some or all of the active and/or the taste potentiator in an encapbulated forni. As a further alternative, the praduet may incitide some of the active and/or the taste potentiator in a free fcmi aiad some of tl`ie active and/ar tbe taste potentiator in an encaf;sulated zorm. In sozne embodiments, the product rriay iriclade two or more potentiator cernpasitiotis.

The required concentrations will depend upon the nature of the orally delivered product to be sweete.n.ed, the ie,vel of sweetness required, the iiature of the sweetetier(s ) iri the 3v product ar:d the degrec, of enhancement recld:ired.

Confectionery Compositions When the orally delivery product is a confectionery composition, the product niay be a comestible selected fram fornzs such as, but not limited to, hard candy, soft candy, center fill candy, cotton candy, pressed tablets, edible filna, lozenges, and the like, Confectionery co:ripositions may include a confectionery base and any of the potentiator compositions described above, which may include at least one active substance such as a sweetener and at least one taste potentiator such as a sweetness rrz.^,difier. The confectionery compositions also may mclude a varietv of optianal additives, as provided in more detail below. Upon consumption, the composition containing the active(s) and the taste patentiator(s) releases f:orn the confection and provides an enhanced perception of the active(s) contained therein.

For exaniple, iri some ernbodirnents, the active substance may be at least one sweetener, sach as, a sugar sweetener, sugarless bulk sweetener, intense sweetener or any combination thereof. In general, the active substance(s) may be present i_n a.moui3ts of about 0.0001 % to about 75% o by weight of the confectionerycornposition. In some embodiments, wtiic.l,, include actives other than intense sweeteners, the active substance(s,4 may be present in amounts of about 25 ,io to about ;'5% by weight of the confectionery composition. "f'he taste.
potentiator(s) rnay- be present in amounts of abo:at 0.01 % to about 10% bv vreigh+ of the confectionery camposition.

Some ernbodinients are directed to a cornestible in the forrn of a lozenge or candy, also co3Ta3ionlv refe3Ted to as confectioneries. Stich confectionery compositions may include ?3 a confectionery base including bulk sweeteners such as sugars and sugarless bulk sweeteners, or the like, or mixtzire.s thereof. BiLiElc sweeteners ge:ierally are present in amounts of about 0.05% to about 99% by weight of the composition.

A variety of traditional ingred:ents also may be included i:i the confectioneries in effective amounts stich as coloring agents, antioxidants, preservatives, sweeteners, and the like. Caloring agerrts may be used in anaounts effective to produce the desired calor, The colarim, a~ents rray include pigments which may be i:-corporated in a3no~.nts up to abotit 6%, bv we:g' t of the composition. For example, titaniunj dioxide may be incorporatgd in amounts up to about 2%, and preferably less than about 1 %, b; we:gl:t of the, c,a:nposition.

The colorar:ts rnay alsc include nat~.~ral food colors and dyes suitable for food, drug and cosmetic applicatioris. Tliese colorants are kiiown as F.D.& C. dyes and lakes. T'he traterials acceptable for the foregoing use;: are preferably water-soluble. Iilustrative nonlimiting examples include the indigoid dye known as F.D.& C. Blue No.2, which is the disodium salt o:' 5,5-indigotindisuafomic acid. Similarly, the dye k~nown as F.D.& C. G:-een .tto. l comprises a triphenylmetliane dye afid is the monosodium salt of 4-[4-(l*d-ethyl-p-sulfoniumbenzylam.i.no) diphenylmet,.ylene]-[1-(N-ethyl -N-p-s24lfotiiuniberf,zyl:)-delta-2 "--cyclohexadieneimine]. A fiili recitation of all F.D.& C. colorants and their corresponding chemical structures may be f'ot3nd ia the K.irk-C3tlsxner Encyclopedia of Chemical Technology, 3rd Edition, ir: volume ~ at pages 857-884,lvhicl: text is incorporated herein by =.-eferencc.
Lulsricants also may be added in sorne embodiments to improve the smoothr?ess of the cornestil~le, suc~. as, for exar~iple hard candy ez~al~odi~aents: Smoothness also is a characteristic, that leads to an in.creased perception of hydration upon consumption. Suitable :ubricants include, but are not limited to, fats, oils, aloe vera, pectifi afid cofr:binations thereof.

Similarly, in some embodiments, the comestible may have smooth edges. In such e,bodiments, the coi,estible may liave any shape, such as square, circular or diamor,cl-210 shaped, however, the edges are rounded to provide a sy-:ooth comestible.
Another mar?ner of le~~di~g s3:nootl-uiess to the comestibles is to deposit the comestible composition into moulds during the manuaactur:ng process. Accordingly, :n some embodirrAents, the cor:iestible is deposited, as clesc:-i`oed in more detail below.

In some embodiments, the cozafectiorxery composition may Iftirthe.r i.n.clude a sweetener selected from Lo han guo, stevia, monatin and combinations thereof.

Otlier conventiofial additives kinown to one having ordirlary skill in the art also fnay be used in the confectionery compositions.
In some embodiments, confectionery compositions may be produced by batch processes. Such confections may be prepared using conventional apparatus such as fire cookers, cooki:ag extruders, andior vact:t:r:a cookers. In some einbodimefits, the bulk swc.eterier (sugar or sugar free; and a solvent (e.g., waterj, are combined in amixir g vessel to form a slun-y. I"lie sir;i-ry is heated to about 70 C to 120 C to dissolve any sweetener crystals or particles and to fo=.ni an aqueous solution. Once dissolved, heat and vacua:n are applied to cook the batePi aiid boil off water until a residual moisture of less than about 4% is achieved.
The batch clzar:ges from a crystalline to an amorphous, or glassy, phase. The potetitiator conaposition then may be admixed in the batch by rnec;;anical mixing operations, alo~ig with any other optional additives, su-ch as coloring agents, flavorants, and the like. The batch is then cooled to about 500C to 1 v C to attain a sefr i-solid or plastic-like consistencv.

The optimum mixing, requ:red to uniformly mix the actives, potentiators, and other additives during manufacturinv of hard confectionery is detemiined by= the tiW-.e needed to obtain a anif }rm distribution of the mateF:als. '*iornially, mixing times of from tuur to tecl rniciutes have been found to be acceptable. Once the candy mass lias been properly tempered, it may be cut into workable regions or forrtied into desired shapes having the correct weight and diniensions. A variety of forming tecliniques may be utilized dependi.Frg upon the shape and size of the final product desired. Once the desired shapes are fortned, cool air is applied to allow the comestibles to set tEniformly, after which they are wrapped and packaged.
Alternatively, various contir:uous cooking processes utilizing thin film evaporators and illjection ports for incorporation of ingredients including tlie potentiator compositions are knovJn in the art afid may be used as well.

The apparatus useful in accordance with some embodiments comprise cook:ng and mixiiig apparatus well Lnown in the confectiob:ery manufactu:-ing arts, and selection of specific apparatus will be apparecit to ofie skilled in the art.

Additionally, in some embodiments, various confeetione:~y configLirations with multiple re~ions may be employed. Th.ese configiaratior:s inay incl~.~de, btit are not li~nited to, liquid center-fill, powder center-fill, hard coated, soft coated, lamitiated, layered and enrobed.
In some embodiments, the potentiator composition may be included in one region or in 3IV' rnultipie regions of the product, Soft Confectionery Con-,-Dositions In some embodiments, the orally delivered product r:iav be in the forni of various soft confectionery format;. Soft confectionery formats rriav include, but are not limited to, nougat, caramel, taffy, gi3r~imies and jellies, ~
Soft confectionery compositions inav include a cflnfectionery base and any of the potentiator compositions de,scr:bed above, which i-na}r include at least one active substance such as a sweetener and at least one taste poten,tiator such as a sweetness modifier. The soft confectionery compositions als:, may include a 4rariety of optional additives, si3ch as any of the additives set forth above in the section describing confectionery compositions. Upon CC)nsllrl7ptl(3rh, the i;C3rfept3siteC)I'e ct?tltailllrlg the active(s) and the taste potentiator(s) releases from the soft confection a:id provides an en anced perception of the active(s) contained therein.

For example, in some embodiments, the active substance may be at IeaSt one sweetener, such as, a sugar sweetener, sugarless bulk sweetener, intense sweetener or any conibination tl=ereof. In general, the active st,bstaaice(s) may be ;-+resent in amounts of about 0.0001% to about 75% by weight of the soft confectiofiery composition. In some embodiments, which include actives other th.an intense sweeteners, the active substance(s) 'Lv may be preser:t in a3rao9ants of about 25% to about is`fo by weight of the soft confectionery composition. `f'he taste poteritiator(sj may be present in amot3nts of abotit 0.0 I {, to about 10% by weight of the soft confectior:e:-v c.ofnposition.

Some soft confectionery compositions inelaide nougat cozaipnsitions, which m.av 25 include two principal components, a h.igb-boiled candy and a frappe. By way of example, egg albumen or substitute thereof is combined with water and whiskecl to fo::n a light foam.
Sugar and glucose are added to water and boiled typically at teinperatares of from about 130 C to 140 C and t}ie resulting boiled product is poured into a mixing rrzacl-line and beaten antil creamy. The beaten albumen and flavori~zg agent are combined with the creatny~ product ~v aiid the corribination is thereafter thoroughly mixed.

In some embodiments, a caramel cortipositioti rfiay include sugar (or sugar su.bstitlite), c~.~m syrup (orpolyoI syrup), partially }iydrogenated fat, milk solids, water, butter, flavors, emulsifier5, and salt. i oprepare the caramel, the sugar/sugar substiMte, corn svru P/Polyol syrup, and water may be mixed together a:bd dissolved over heat, Then, the mi.l;,c sclids may be mixed in tc the rnass to forrn a homogeneous rnixtLlre. Next, the min{,r ingredients may be mixed in with low heat. The heat then -nayr be increased to boiling. Oiice sufficient water is removed and color/flavor develOped, the mass may be cooled somewhat and temperature sensitive ingredients. (includmg some potentiatcrsi rnav be mixed in pricr to discharging and 4orrning/shapi:ig%wrapping the finished product.

In some embodiments, a taflf~y composition may iulclude sugar (or sugar substitute), c.am syrup (or polyol syrup), partially hydrogenated fat, water, t1avors, emulsifiers, asid salt. Tlze process fr;r preparing taffy can be sirnilar to that for cararnel and., c;ptianally, the final taffy, naass may be pulled tc develop its desired textu:=e.

In some embodiments, a gs3n~r:i composition niay include sugar (or sugar substitute), corn syrup (or polyol syrup), gelatin (or suitable hydrocolluid ), flavor, color, and optior:ally acid. The gumrrzi nlay lDe prepared bv hydrating the gelfatin or suitable hydre>collaid, lxeating the sugar/corn syrup (_sugar substitute/polyol s;nip) and ccmbining the two components with lieat. Once the combined mixture reaches its #rtial temperature or sr3ital.-~le sugar solids level, components suc}l as flavor, color, and the like may be i-ncerporated into the rr:ixt-ure and then poured into molds prior to cooling, wrapp:ng, and :an.isk~ing. Various surface treatments such as 2 0 applicatians of wax or fat can be applied to, decrease sticking.

In some embodiments, a jelly cOmpOsition may include a starcl:--based jell~>
or a pectir~-based jelly. As 5~%itli g~.~f~a:~is, ~jell~ prodticts t~iay be produced bv hydratirigthe 1~;~~drocollc~id and c,o.nibin.ing the hydrated mi:xq.re with a cooked syrup component. The mixti.:re then may be cooked to a f-ral moisture content and rn:or components may be incorporated. As with gu=.xrniis, jelly candies may be poured i:ito molds such as starch molds. As with gunniiis, sr3rtface treatments, such as fats or waxes, nlay be applied.
Additionally,.;elly candies may have dry surface treatments, such as applications of sanding sugar, acid, r:en-pareils, and the like.

Additionally, in some ernbndir:ier:ts, va~.cus soft c.oiifecti0tlery c.cnfignratior.s with multiple regions may be emplo ed. These configaratiens may include, but are not limited to, lMuid cerlter fil, powder center fll, hard coated, soft coated, laminated, layered and enrobed.
In some erribodiments, the potentiator composition may be included in one region or in multiple regions of the product.

Ctiewine Gum, Compositions Sofr:e embodiments provide chewing Z-urn compositions for delivery of the potent:ator compositions described above. Suclic}iewinW g-Lir:i coanpositions may include agurcz base and any of the potentiator compositions described above, which :nay include at least one active substance such as a::weet4ner and at least one taste potentiator sucli as a sweetness z ~odifier. 'I'he chewing ~~arra cor~~positior~s a1sG3 may include a variety of optional additives, as provided in more detail below. Upon cor:stin~ption, the com.position containing the acti~~e(s) and the taste potent:ator(s) releases from the chewing gum and provides an erihanced percepti;;n of the activel's; contained therein.
~0 As described in detaii above, in some embodiments, the pote..atiator com.position ger.erally irclades at least one active substance and at ;east one taste potentiator. In soine embodiments, the taste potentiator(s) and/or active(s) may be encapsu:ated, as described above, or a rr:ixtnre of the active(s) and taste potentiator(s) may be encapsulated. These components may be selected fro:n any of those described above. For example, in soine embodiments, ttie active substance may be at least one sweetener, sucli as, a sugar sweetener, sugarless budk sweetener, intense sweetener or any combination thereof. In general, the active substance(s) may be present in amounts of abou-t 0.0001% to about i55%
by weight of the chewing gufr: cor:apositioii. In some, embodiments, wliich inciude actives other thari intense sweeteners, the active substance(s) may be present in amounts of about 25% to about 75% by weight of the chewing guni coinposition. The taste potentiator(s) rray be present in amounts of about t).01 % to about 10% by weight of the chewing a rn composition.

In some embodii-nents, the chewing gum coanposition may include multiple taste potentiators. The taste potentiators may be encapsulated or unencapsulated and may be the same or different. In some embodirr~.ents, the ~r:uitiple taste potentiators may be different.
Some che.wm.g --U:n compositions, for instance, may include one or more taste potentiators that are encapsulated in combination with one or more diffe=.'ent taste potentiators that are unencapsulated. In some embodiments, two different encapsulated taste potentiators may be 3;! used ir? a chewing gum compositioti. .3lternatively, in sorr.e other ernbodiments, the chewing gum composition may include a combination of the same taste potentiator, :n its erxcapsulated and free forn:s.

The chewing gurr, composition also may include agurn base. The gum base rnay inelude any z,ornponent known in the chewing gum art. Such components may be water soluble, water-inscluble or a conibination thereof. For exaniple, the gun-I
base may include elasto-ners, bulking agents, waxes, elastomer solvents, emalsifiers, plasticizers, fillers alad mixtures thereof.

The elastorners (rubbers) employed in the gnfn base will vary greatly depending upon variou; factors such as the type of guni base desired, the consistency of gurn conrposition desired and the other componeDts u-sed in the composition to make the final cl:ewing gum product. The elastomer may be any water-insoluble polymer k:iown in the art, and ir:cltMdes those g~.Fna poly~mers utilizerl for chewing gums and bubble gi3r~is.
lllastrative examples of suitable polymers in gt:m bases include, both natural and synthetic elastomers. For exaanple, those poly-rners which are suitable in yuiri base compositions include, without lirnitation, natural substances (of vegetable origin) such as chicle, natural rubber, crown gum, nispero, rosiditiha, jelutor:g, perillo, r?iger gutta, tunu, balata, guttapercha, lechi ca-+si, sorva, g-Litta kav, ahd the like, and mixtures thereof. Examples of synthetic elastomers inclLide, without limitation, styrene-butadiene copolymers (SBR), polyisobutylene, isobutylene-isoprene copolymers, polyethylene, polyvinyl acetate ar:d the like, and mixtures tbereof.

The arnount of glastoiner employed in the gurn base may vary depending upon various factors such as the t}rpe of gum base used, the consistency of the gurn composition desired and tlie ogber components used in the composition to make the final chewing gurn product. In general, the cl.astorner wiII be present in the gum base in a:a annour:t from about 10% to about 60% by weight, desirably from abor:t 35% to about 40% by weight.
"? 5 In some embodirnents, the g-am base may include wax. It softens the poly;neric elastomer -nixtrire and improves the elasticity of the gtzm, base. When present, the waxes employed wilI have a melting point below about Fii?'C, and prefc.rablv betvveen about 45"C:
and about 55 C. The low :nelting wax may be a paraffin wax. Tlre wax may be present in 30 the gum base in an arnount from about 6% to about i0%, and preferably from about 7% to about 9.5%, by weignt of the &-urrz base.

In addition to the, low rr:elting point waxes, waxes having a lligher melting pc;mt may be used in the gu-n base in amo:aiits up to about S !;, by weight of the gum base. Such high melting waxes i-iclude beeswax, vegetable wax, candelilla wax, carnuba wax, most petroleum waxes, and the like, and mixtures tliereoE`.

In addition to the components set out above, the gum base may include a variety of other ingredients, siich as components selected froan elastomer solvents, gmmulsif"iers, plasticizers, fillers, and cnixtures thereof.

"I'he g-Lini base may contain elastomer solvents to aid in softening the elastomer component. Such elastorner solverlts may include those elastomer solvents tuiow.i in the art, 1 V for example, terpiraene resins sL4cli as polyrners of alpha-pinefie or beta-piriene, methyl, 6 vcerol and pe,ntaerythritol esters of rosins and modified rosins and gums such as ~
hydrogenated, dimerized and poly:nerized rosins, and rn.ixtures thereof.
Examples of elastomer solvents suitable for use herem may include the pentaerytlu-itol ester ofpartially :?ydror,enated wood and 2urn rosin, the pentaerythritol ester o"wood and gum rosiii, the glycerol ester of'wood rosin, the glycerol ester ol`partially diznerized wood and gum rosin, the glyc.erol ester of polyrraerized wood and gLir~~ rosin, the ~lyccrol ester of tall i~il. rosin, the glycerol ester of wood aiid g-Lim rosin and the partially `iydrogenated wood and grim rosin and the partially :-;ydrogenated methyl ester of wood and rosin, arld the like, and mixtures ti_ereof.
The elastomer solvent may be enAployed in the gum base in amounts from about 2% to about 15 i~,, and preferably from about i% to about 11 %, by weight of the gur:a base.

The gura base rr:ay also include emulsifiers which aid in dispersing the immiscible components into a single stable system. The em.ulsificrs useful in this i.nr%ention include glyceryl monostearate, lecithin, fatty acid monoglyce;rides, diglycerides, propylene alycol monostearate, and the like, and frtixtures thereof. The emi:lsifier may be employed in amounts fi-om about 2% to about 15%, and inore specifically, from about 7% to al;ont 11 %, by weight of the gurn base.

The guaa, base may also include plasticizers or softeners to provide a variety of desirable textures a3id consistency properties. Becaiase of tlbe low niolectilar ~.~=eight of these ingredients, the plasticizers and softeriers are able to penetrate the l.undamental structure of`
the gt:rn base rnak'mg it plastic and less viscous. Useful plasticizers and softeners include lanolin, palrnitic acid, oleic acid, stearic acid, sodium stearate, potassium stearate, glyceryl triacetate, glyceryl lecithin, glyceryl monostearate, propylene glycol monostearate, acetylated tnonoglyceride; glyceririe, and the lil~e, and mixtures thereof. Waxes, for exari~ple, natural and synthetic waxes, hydrogenated vegetable oils, petroleum waxes such as polyurethane waxes, polyethylene waxes, paraffin waxes, microcrystalline waxes, fatty waxes, sorl.-~itaii monostearate, tallow, propylene glycol, inixtures thereof, aiid the like, rnay also be incorporated into the gum base. The plasticizers and softeners are generally eiriployed in the gum base in amounts up to about 20% by weialit of the gum base, and more specifically in amounts frore about 9% to about 117%} by weight of the gum base.

Plasticizers also include hydrogenated vegetable oils, such as soybean oil ari~l cottonseed oils, which may be employed alone or in combination. These plasticizers pror~i~le the gum base with good texture and soft chew characteristics. These plasticizers and softeners are generally eiriployed in ari?ounts froi-n aboLEt 5% to about 14%, and inore speci:ically in ain.ounts from about 5% to about 13.5%, by weight of the gum base.

Anhydrous gl.yceriri may also be employed as a softening agent, such as the cotnrr?ercially available Uciiteci States Pharrriacopeia fLiSP- grade.
Glycerin is a syrupy liquid with a sweet wai-rn taste and has a sweetness of about 60% of that of cane sugar. Because glyceriii is hygrescopic, the a~l~iydro:.as glycerx:l may be rriai~tairied under an.h.y~~rous conditions throughout the preparation of the chewing g-Lim compositioii.
LO
Iri some embod:merits, the gurr_ base may also include effective amounts of bulking agents such as mineral adj~ivaiits which may serve, as fillers and textiaral agerts. Useful mineral a.-Ijuvant.s include calcium carbonate, i-nagnesium carbonate, alumina, aluminum hydroxide, aluminum silicate, talc, tricaaciurrl phosphate, dicalciurri phosphate, calcium 2) S sulfate and the like, and mixtures thereof. These fillers or adjuvants may be used in the gunn base compositions i.i: d>aricrus aniounts. Preferably the am.otirit of filler, when used, will be presei5t in an amount from about 15% to about 40%, and desirably from aboat 20% to about 30%, by weight of the g-om base.

30 A va:-iety of ;:raditional iragredients may be optio :ally incl ~~e~l :a the, gum base M.
effective amounts siich as flavor agerits and culorir:g agents, antioxidants, preser~=atiL~es, a~~d the like. For example, titaianim, dioxide aiid other dyes suitable for food, drug and cosrnetic applications, known as F. D. & C. dyes, :Day be utilized. An anti-oxidai:t such as butylate:l hydroxytoluene (BM"), butylated hydroxyanisole (BffA), propyl gallate, vitairiin E and mixtures thereof, may also be included. Other conventional cl:ewing gurri additives known to {~ne ha~~ing ord~nary sl:ill in the chewing gur art may also be used in the gun base.

The chewing gum compositions may include aniounts of conventional additives selected from the group consisting of sweetening agents, plasticizers, softeners, ernulsifiers, waxes, fillers, bullcing agents fca~:-iers5 e~.tenders, bulk sweeteners), rnineral adjuvants, flavor agents and ioloruig agents, antioxidants, acidulants, tl`iickeners, nbedicaments, oral care actives, such as remir:eralization agents, antimicrobials and tooth whitening agents, as descr~bed in assignee's co-pendirzg U.S. Patent Application No. 10/903,51l., filed on July 29, 2004 and entitled "Tooth Wlu'tening C.^,znpositions and Delivery Systems Tl:ereftrr,'9 wh:ch is incorporated herein by reterence in its entirety-, and the like, and mixt~.~.=es thereof. Some of these additives may serve more than one purpose. For example, in sugarless gum co:r,positions, a sweetener, such as maltitol or other sugar alcohol, may also function as a l~utl~i g agent.
Bulk sweeteners iiiclude stigars, s~.:garless 1.7u1x sweeteners, or ffie like, or mixtures tliereof. Bulk sweeteners generally are present in amounts of about 5% to about 99% by weight of the chewing gum composition. Suitablc sugar sweeteners and sugarless bulk swee,tenel=s, as well as intense sweeteners are provided above in the de,scriptiori of the potentiator coin,positions.

In general, an etfective amount of intense sweetener may be utilized to provide the level of sweetness des:red, and this amount may vary with the sweetener selected. 'I'he intense sweetefier inay be, preserit in aniounts frofn aboLit 0.001 % to abotit 3%, by weiglit of the chewir:g gum composition, depeiiding upon the sweetener or co:ribinat:or:
of sweeteners used. The exact range of amounts for each type of sweetener inay be selected by those skilled in the art, hi sorne einL-sodimetits, the chewing g-LFrfi eocnpositior: fnay' include a sweetener selected from Lo'aan gtio, stevia, cronatin and c.ori:bina4ions thereof.

Any of the flavor agents discussed above as being suitable for use in the pote,ntiato r compositions also n-iay be used in the chewing gum compositions. In chewing gum composit:ons, flavor agents ger:erally inay be present in amounts from about 0.02% to about 5%, and more specifically from aboiit 0. 1% to aboiit 4%, and even more specifically, from about 0.8% to about 3%, by weigl?t of the composition.

C'oioring agents may be used in amounts effective to produce the desired co'or. The colcring agents may include pigments which may be incorporated in :,~rnounts up to about 6%, by weight of the composition. For example, titanium diomide, mav be incomorated in amounts up to about 2 o, acid pr eferablyr less tbaci about 1%; by weight of the composition.
The colorants rr-av also i~ clade nat1ral food colors and dyes saitable for food, drug and cosmetic applications. Suitable col.on'3ig agents are set forth above in the description of confectionery compositions.

The plasticizers, softening agents, _nineral adluvants, waxes and antioxidants disciissed above, as being suitable for use in the gum base, rnay also be used in the cbewing gum composition. Examples of other conventional additives zvfticb may be iiset-1 ir:c,llide err:i:lsifers, such as :ecit':?in and glyceryl monostearate, thickeners, used alone oi- ifl comb:natiori iYrith other softeners, such as mettiyl cellulose, alginates, carrageenan, xant},an gaim, gelatin, carob, tragacantb, locust bean, and carboxy methyl cellulose, acidulants such as fa alic acid, adil3ic acid, citric acid, tartaric acid, fumaric acid, and mixtures tb,ereof, and fillers, such as those disciEssed above under the category of mitieral adjuvants.
Other conventional gum additives known to one having o:d:nary skill in the chewing gum art also may be used in the chewing gum compositions.

In some etnbodiments, the potentiator composition included in the chewing gum composition may iliclude at least one active substance bavi3xg a fii-st solubility and at least one taste Dote3.1tiator havii?g a second solubi:itd. The first and second solubilities may be substantially siniilar or different and may be selected to provide a controlled-release profile to the chewing gum comif?osition. In partieular, the selected solub?lities may provide one of the following release profiles: sirr~u:taneo~zs release, sequential release os partiallv overlap;?ing 3i1 releabe.

Some embodiments extend to :etbods of prepanng a cl?ewing gum prodzEct. The products niay be prel?ared using standard techniques and equipment known to those skilled in the art. The apparatus useful in accordance with the embodiments descrabed herein includes mixin~ and heating apparatus Euell k~od~~n in the chewing gum rr~.anufact-arin; arts, and therefore the selection of the specific apparatus will be apparent to the artisan. For general chewincy gum preparation processes see U.S. Patent Nos. 4,271,197 to Hopkins et al, 4,352,822 to Cb.eruk-uri et al and 4,497,83-12 to Cherukuri et al, each of whic.b is ir:c,ofporated herein by reference in its entirety.

More speci:ically; in accordance with some embodiments, at least one encapsulant and at least one taste potentiator cnay be mixed to form a dispersion of the components. In particular, the encapsulant(s) may be rr:elted at elevated temperatures in a high shear rnixer.
The potentiator(s) may be added to the molten encapsulant and mixed under high shear to co:npletely disperse the components, The components may be mixed at elevated tetnperata.res of about 50y150 C. I'be resulting tnixttire of compoaients may be cooled. A
plurality of encapsulated taste potentiator particles subsequently may be formed from the mixture. The particles nnay be formed to an appropriate size as desired, generally from an average particle size range of about 50 ~im to abotit 800 m. `I'his may be accomplished by atiy suitable means suz.b as chopping, pulverizing, milling or grinding the particles.
Alternatively, the encapsulated particles may be prepared by spray drying methods.
More specifically, the encapsulant(s) n-iay be dissolved in water. Iin some em-bodiments, this solution may be prepared in an agitated vessel. Tbe taste pote:stiatc,r(s) then may be dispersed in the solution. The solution, or suspension, may be spray dried using a spray dryer fitted with an air atomized nozzle at elevated temperatures to torrn the encapsudated particles.

In other e,:;lboduments, the encapsulated particles may be prepared by any suitable spray coating a-nethQd as known in the art. One suitabie process is the Wurster process. This process prov ides ainethod f'or encap.salating individual particulate materials. First, the particles to be encapsulated are suspended in a fluidizing air stream, which provides a generally cyclic flow in front of a spray nozzle. The spray nozzle sprays a3i atomized flow of the coating solution, which may iiiclude the encapsulant(s) and a suitable solvent. The atomized coating solation collides witb the particles as they are carried away from : the nozzle t.^, provide a paro-icle coating with the coating solution. The temperature of the flu:dizi.n.g air strearn, vrlxich also ser-1,,es to suspend the particles to be coated, may be adjtisted to evaporate the solveiit sl:crtly after the coatinc, soluticn contacts tlre particles. Tli-is se:ves to solidify the coating on the particles, resulting in the desired encap3ulated particle.

In some embodi3laents, at least one actis'e substance may be corribined in the first step of tlie process along with the er:capsialant(s) and the taste potentiator(s) to form a dispersion of all the cornponerits. The active sul.-~stancel's) tliereb-v may be encapsulated with the taste potentiator(s) to form an encapsulated :nixture of the components.

Once the eticapsulated particles are obtained, they' may be added to a chewing gum compcsitior:. Suc}i encapsulated particles also rnay be added to confectioriery co:npositions to prepare any of the confectionery products described above. The chewirig gum compositiori may be prepared using standard techniques and equipment, as described above.
The encapsulated particles may be added to the chewing giim composition to enhance the perzeptioii of at least one active substance contained therein, which may be ary of the actives described above. Once the encapsulated particles are mixed into the chewing gum composition, individual chewing gum pieces rnay be fo=.-med using standard techniques known in the chewing gum art. For instance, chewing gu=.n pieces may be prepared in the form of a slab, pellet, stick, center-fill g-Lini, deposited, compressed z.liewing garn or any other suitable forryiat.

For instai7ce, center-fill chewing -nrr: em;.7odiments may include a center-fill regioli, which may be a liquid or powder or other solid, and a gum region. Some embodiments also may include an outer gl.::n coating or shell, v~'liich typicallv provides a cn:r:chiness to the p:ece when initially chewed. The outer coating or shell may at least partially s.arround the gum region. The potentiator compositions described above :nav be incorporated into any of the regions of the center-fill cliewing g~:r:x, i.e., the center-fill region, guir: region and/or o;iter coating of the gum. Alter:?ati6'ely, the taste pote?lti:, tor(s) mab' be incorporated into one region while the active substance(s) is incorporated into a different region of the center-fill gu.ni. 1_;pon consumption, the taste-potentiator(s) and active(s) may release:
frorsz the different regions and comhiiie as the gum is chewed. Ce.:ater-fill cliewing gtims and methods of preparing same are inore fiilly described in assigr:ee's co-pending U.S.
Patent Application ;No. 10/925,822, filed on August 24, 2004 and assignee's co-pending U.S.
Patent Application No. 11 / 21 0,954, filed on August 24, 2005, both entitled "Li.quid-Fille.d Chewing Gum Composition," the contents both of which are incorporated herein by refe,:ence.

Some other chewing g-um embodiments may be in a compressed gum :orinat, such as, for exa.rr:ple, a-pressed tablet gum. Such embodiments mav incltzde a pa=.-tictilate chewing gum base, which may include a compressible gum base com~.~ositio:s arad a tableti..tig potixrder, and ar:y of the potentiator compositions described above. In such enibodinients, the potentiator composition may be in a powdered form. Compressed chewing gums are more fullv described in assignee's co-pendirrg U.S. Provisional Application No. 60/
i34,6SJ, f~led on November 8, 2005, and entitled "Co?-npressible Gurn System," the contents of which are incorporated herein by reterence.

In some embodiments, the c,bewing g5um may have a coating tliereon. Stich coated chewing gurns are t,r~ically~ reaerred to as pellet gtErr~s. The outer coati:~g may be hard or crunchy. Any stiitable coating inaterials known to those skilled in the art may be ertiployed.
'I';pically, tlie outer coatmg may iriclt:de sorbitol, rn.altitol, xylitol, isomalt, eryrtlztol and other crvstallizable polyols; sucrose may also be used. Furthermore the coating may include several opaque layers, such that the chewing gurn conipositioii is riot visible throe.gh the coating itself, which can optionally be covered with a further one or more transparent layers for aesthetic, textural and protective purposes. The outer coatiiig may also contain sfr all amotints of water and gt3m arabic. Tbe coating can be fLa:-ther coated zvitli wax. The coating mav be applied in a conventional manner by successive applications of a coating solution, with drying in between each coat. As the coating dries it usually becomes opaque and is usually white, tbougb oth.er colorants may be added. A polyol coati3ig can be ffirta,er t,oated witb, wax. Tbe coating can fiurther mclude colored flakes or speckles. If the composition includes a coatir:g, it is possible that one or more oral care actives carl be dispersed throughout the coating. This is especiallv preferred if one or more oral care actives is 2) 5 incompatible in a si.ngle phase compositio:a with another of the actives.
Flavors fr:ay also be added to Yield uniqtie product cbaracteristics.

Other :naterials may be added to the coating to achieve desiAed properties.
These materials mav include without lirnitations, cellulosics such as carboxvin.dthyl cellulose, gelati3i, xanthan gum and gunl arabic.

The coating composition may be applied by any method kjiowr in the art including the method described above. -.1'he coating composition tnav be present in an arriount from about 2% to about 6vrX0, more specifically ftom. about 25% to about 45% by weight of the total chewing grum piece.

Similarly9 some embodix:ents extend to r:iethods of prepari-ng a taste potent:ator composition having controlled-release upon consumption. hi accordance tlaerewith, at least one taste potentiator rriay first be provided. The taste potentiator(s) may be mixed with an encapsulant to f.^,rn-R a composition having a dispersion of the components.
Once the coMponents are fully dispersed, a plurality of encapsulated taste potentiator particles may be forrned t:roin the composition, as described above. As a consequence of the encapsulation, the release rate of the potentiator(s) will be modified. The :aterial for use as the encapsulant may be selected to provide either a delayed or increased release rate of the potentiator(s) upon consumption of the composition.

Beverage Compositions In some embodiments, the potentiator compositions may reside in a beverage composition including at least one active substance such as a sweetener and at least one taste potentiator such as a sweetness inodit:ier. Beverages suitablc for use herein inclride, for example, soft or carbonated drinks, juice-based drip-ks, milk-based dripks, beverages made from brewed components such as teas and coffees, beverage mixes, beverage concentrates, powdered beverages, beverage syrups, frozen beveraizes, gel beverages, alcoholic beverages, and the like.

Tile beverages may include any of the potentiator compositions described herein. In general, the potentiator compositions are present in the beverage compositions in amounts of about 0.001 % to about 0.100%, more specifically abouit 0,02% to abot3t 0.08%, and even fncire speci:i.cally alsout 0.04% to about O.J~i"i~ by weight of the bee erage composition.
flfcoLirse, the required concentrations will depend Lipon the nature of the beverage t.^, be sweetened, the level of sweetness required, the nature of the sweetener(s) in the prodilct a nd the degree of enhancement required.

In 3or:ie embodiments, soir.e or all of the active andlor the taste potentiator may be ernp loyed ir1 a free form (e.g., unencapsulated). Alternatively, the beverage composition nnay, include sorne or all of the active and/or the taste potentiator in an encapsulated fo:-rr:. As a further al.temative, the beverage composition may inelude some of the active and./or the taste potentiator in a free forin and some of the active and/or the taste potentiator in an encapsulated form. ln sonne embodiments, the beverage composition rnayinclnde two or more potentiator cornpositions.
Juice-based compositions:
J24ice-based composition.s generally contain a juice component obtained from fniit or vegetable. The juice component can be used in any form .suc;, as a jnice form, a concentrate, an extract, a powder, cr the lilÃe.
:0 Suitable juices include, for example, citrus jr3ice, non-citrns juice,, or niixtures tliereof, which are known for use in beverages. Exaniples of such juices include, non-citrus j~~ices such as apple juice, grape juice, pear juice, nectarine jaice, currant jn.ice, raspI berry juice, gooseberry juice, blackberry juice, blueberry juice, strawberry juice, custard-apple juice, ;5 pomegranate juice, gLiava jtaice, kiwi juice, mango juice, papayra juice, watermelon juice, cantaloupe ju.ice, cherry juic.e, cranberry juice, peach juice, apricot juice, plum jlEice, and pineapple juice; citrus juices such as orange juice, lernon juice, lime juice, grapefruit juice, and tangerine juice; and vegetea.ble juice such as carrot jn.ice and tomato juice; or a combination comprising at least one of the foregoing j;aices.
2~
Unles:; otherwise indicated, juice as used can include fTuit or vegetable liqiiids containing a percentage of solids derived f:=otr: the fruit or vegetable, for example pulp seeds, skins, fibers, and the like, and pectin, which is nat-Lirally occtirring in the fruit or vegetable.
The amount of solids in the juice can be about 1 to about 75 wt%, specifica;ly about 5 to 25 about 60 wt%, more specif ically about 10' to about 45 wt`Yc, and yet more specifically about to about 30 wt% each based on the total weight of the juice. f-ligher concentrations of solids can be found in jmice concentrates, purees, and the lilÃe.

The amount of juice co:ponent present in the juice-based composition generally can 30 be aborEt 0. ] wte% to about 15 wt% based on the total weight of t'ne composition, specifically about 5 wta% to about 75 wt%, and more specifically about 110 wt% to about 50 wt a each based on the total weight of the composition. Amounts may vary depending ;apo~l whether the composition is a conc.entrate, or a ready to drink beverage, for exainple.
The recnaining components in the juice-based coniposition can be added water or othe;r suitable tiquid, a hweetening agent, a #la~~orir:g agefit, or other additi~=es as described herein.

Tlae juice-based composition can be non-carbonated or carbonated.
In orie embodiment, tbe.juice-based cnmposition is fortified with solubi;ize.d calcium ir the form of calcium carbonate, calciuni oxide, or calcium hydroxide, for exafnple. A food-rrade acid is added to the calciurp. fortified juice-based composition to improve the solubility of calc.it3rn. Exemplary food-grade acids suitable for use in the juice-based composition are further discussed herein, specificaiiy citric acid, malic acid, or a conibination comprising at least one of the foregoing food-grade acids.

In soine e3-nbodiments, the juice-based composition can be fornied from a f:ait or vegetable t3sing a hot break or cold break process. In both processes, the fruit or vegetable is triaceratted ared passed tm-oug}i conventional equipment to se~parate out seeds, skins and other undesired solids. The composition is then concentrated by conventional techniques. In hot break processes, the fruit or vegetubie is typically heated during maceration or i~r~ediate:y thereafter to deactivate enzymes that may degrade the produCt and decrease the viscosity of the product. In cold break processes, the fruit or vegetable typically are processed at lower 2) 0 ternperat-ures than hot break. A hot break process accordingly may provide a thicker product than those produced by a cold break process.

In one embodiment, the;:xice-based coniposition is pasteurized to destros, unwanted rnicroorgan,isms. Suitab;e pasterariz-ation conditions ofJ'uice-based coznpositions can be selected by one of ordinary skill in the art withoat undue expez-i3raentation using the gaidelines provided. An exemplary pasteuriz.ation process to sterilize t}ie juice-based composition is by heating the coniposition to about 60 to about Si;'C: for about 6 to about 15 minutes in ai, aseptic enviro:flrsent.

In another embodiment, the juice-based composition is t:11ed in.to a beverage container ar:d then subjected to pastea:izat;o:a conditions. Alternatively, the co:npositiori is hot-filled into a beverage container at temperatures sufficient to sterilize the composition in the container.

In anotber embodiment, the jaice-based composition can contain a preservative allowing the composition to be cold-filled into a beverage container without the need for pasteurization. Specifically, tlie preservatives can be added to lower th;, pH
level of the beverage to pH of about 3 to about 4.5. Suitable preservatives are discussed in detail berein.
:`ylilk-based compositions:
Milk-based compositions generally contain a dairy component which can contaiza varying amounts of milk proteins (e.g., casein, whey protein, and the like), fats, lactose, and water. Exe3nplary dairy components include yogart, cream, whole milk, low or reduced fat rnilk, skim milk, milk solids, condensed milk, or a combination comprising at least one of tbe foregoing dairy components.

In some ernbodirnecits, rior:-dairy components may replace part or all of ttie dairy components in the miik-based composition, Suitable non-dairy components include soy milk, alinond milk, coconut milk, rice milk, and the like, or a combination comprising at least otie of the for egoing.

Stabilizers can be added t.^, the milk-based composition to prevent precipitation.
1=,xerri,-+larv stabilizers incl-L:de hydrocolloids such as pectici, propylene glycol alginate, acid the like, as well as the .stabilizers descr5~bed fui-tb,er herein.
N

The ar:xount of milk proteins in a milk-based beverage compcsition can be about 0.1%
to abc;tit 10% by weight based on the total weight of the milk-based beverage composition, specifically about 0.5% to about 5 ~. by ~~eiglit, aiid more speci:ically about 1.~3 o to about 4% by weight.

The milk-based composition can cor:ta.in a sweetening agent, colot-in.g agent, or other additives as disclosed herein. The i-nilk-based co:nposition can be non-carbonated or carbonated.

In some embi?diments, the milk-based beverage is lactose fxee.

The process for prepariiig milk-based beverage compositions generally includes mixing and emulsifying a dairy component or non-dairy component with afi einulsif er to forrrl an eintdsified corr:ponerit. The e:nulsified component can be pastetirized, cooled, and blended with a second component, which can contairi a flavoring agent, a sweetening agent, other additives, or vrater or other suitable liquid to forrn a beverage composition. The blending can be performed under aseptic conditions to ensure product ir:tegrity.
Suitable conditions for the pasteun'zatioti of milk-base compositions can be selected by one of ordinary skill in the art without undue exlserirr eritation LE,ing the gaidelines provided. An exernpla=.y pasteur:aation process to sterilize the err3ulsified component or ot .er dairy component can be effected at temperatures of about 1301 to about ]40 C
for about 30 secorid5 to about 2 rriir:tEtes iza an aseptic enviroennent. Alternatively, the pastenrization cafi be performed at about 11 5 to about 1 25 C for about 20 to about 30 minutes in an aseptic envir.^,nxa-ient.

In anotlier embodirnent, the milk-based composition is filled into a'oeverage container and then ;ubiected to the pasteurization conditions.

Alcoholic compositions:
"f'he compositions described herein may furo-her comprise an alcoholic composition.
Examples of suitable alcoholic cornpasitions include beer, spirit, liclueur, wine, or a 2 2comNination comprising at least one of the foregoing. In sorne embodiments, the level of alcohol, as meastired by the arr:ount of ethanol contained in the beverage composition can be about 0.5 vol% to about 20 vol% o based on the total volume of the beverage composition.
i;arl~onated compositions:
A carbonated beverage composition typically contains about 0.1 to about 5.0 volumes of gas or gasses, t}rpic.ally carbon dioxide, oxygen, nitrogeri, n.itrous oxide, and mixtures tllereof per voluine of the beverage composition, ln some embodiments, a mixture of gasses such as carbon dioxide and nitroLEs oxide may be used. The carbonation can be effected by forceful introduction of the gas or gasses under presstare to the beverage cornl.-~osition.
Cooling the beverage co:nposition allows for greater ai-nounts of carbon dioxide and./or other gasses to be solubilized by the beverage composition. C:arboriatior: can be t:sed to enhancic1g the flavcr, sweetness, taste, and moata,-feel of the composition.
Additior_ally, carbonation lowers the Pf of the composition.

The salts may be prefor:ned or forrned in the foodstuff by reaction with typical butlering agents, such as sodium phosphate, potassit:rr, citrate, sodium acetate, calciulr:
phosphate fe.g. mono-and tricalciurrs phosphates) and the like which are also nornrally eniployed in foodstuffs to provide the desired pH.
For in-sta.r:ce, beverages sweetened a.ecordi~ig to the present iriverztior:
provide a syrupy, rounded sweetness profile similar to products sweetened with sucrose, whereas beverages swe,etened by APM alone have a:nore li.ngering sweetness prof:le, Although blends of APM and Ace-K can have a more sugar-like swe,etness/time profile than APM
alone, such blends stil: lack the sucrose-like r:iouthfeel of the prese:st invention.

Food Products:
In soane embodii-tients, the potentiator compositions may reside in a sweetened orally del.: rered prodtict sL3ch as a food product. In some embodiments, these sweetened orally delivered products may include at least one active substance st.:ch as a sweetener and at least one taste potentiator such a:, a sweemess modifer, Sweetened orallv delivered products suitable for use herein iiiel.2ide; for exainple, cereal bars, frozeai desserts, frozen confections, yoguf-ts, pu.ddirigs, frozen baked goods, whipped toppings and cor:di:rients, such as, ketchup, tab;etop sweeteners, mustard and relishõarns, jellies, peanut butter, syrups, toppings, sauces 2 0 such as apple sauce, baked goods, such as cookies, cakes, and bread, sweet and saltv snacks, such as sweeteiied roasted r:uts, kettle com, barbeque potato snacks, and dry or powder Mixes such as p;addLrig mix, and the aike.

The compositions as described herein may irE;;lude table top sweeteners. The table top 25% sweetener may iiiclude artifacial sweeteners and sweetness modifiers.

The compositions as described hereiii rriay include sweetened fogurts. The sweetened yogurt cnay include yogurt, fruit, starch, flavors, food acids, artificial.
sweeteners and sweetness modifiers.

The compositions as described herein may iciclade sweetetied frait sauces, such as apple .saiice. The sweetened fruit sauce may include fniit, water, sweetener;;, a;tificial sweeteners and sweetness rnodifiers.

The conipositions as described herein rnay include sweetened cookies. The sweeteiied cookie may include flour, fats such as butter, shortening or rnargarine, eggs, baking powder, sweeteners9 artificial sweeteners and sweetness modi.fiers.

The compositions as described herein may include sweetened cakes. The sweetened cake may incl.nde flour, water, eggs, fats such as butter, ;;hortening or marg arine milk, baking powder, salt, sweeteners, artificial sweeteners and sweetness modifiers.

The compositions as described herein rnay include sweetened condiments, such as ketchup. The sweetened con.diinent may include water, fruit or vegetable purees, vinegar, salt, starc.lies, spices, sweeteners, artifacial sweeteners and sweetness modifiers.

The cornpositions as de5cribed berein niay inc..lLEde sweetened dry or powder mixes, such as pudd.ing. The sweetened mix may include flavor, salt, starches, surfactants svreeteners, artificial sweeteners and sweetness modifiers.

The methods of preparinR any of the food products include any of those known to one of ordinary ski;l in the art.

2 t In so:ne embodiments, the sweetness inodifier.s may be added to aflavor c..oinponent of the food product.

The, fe.atures and advantages of the present invention are rnore fu:ly shown by the followine exatnples wh~ich are provided for purposes of ialustration, and are not to be 5 constt-ued as limititlg the invention in any way.
EXAMPLES
Example 1 30 A table top sweetener composition was prepared according to the fo.-ir:u,ation in Table 2 below.

Table 2: Table Top Sweeteners -------- -------------------,omporaents A B
Comparative Ir:vertive (% W/W) (% W/W) --------- --------------------- - , = ~
~II~,;todextrin 98.84 S7.i,5 Sucralose 1.16 0.51 ----------------294 dihvdrbxyberzoic acid 6.22 ----------------------------- =
--------------------------------- ------- ------- ----------------------------------- --3-hydrox_ybenzoic acid 6.22 The table top sweetener was prepared by weighing the ingredients ifito a glass beaker and mixing well, Once mixed, the table top sweetener may be added to coffee or tea, or simply sprinkled over breakbast cereal.

As shown in Comparative Exatnple A and Inventive Example B above, the control only contains maltodextrin and sucralose. These components act as the active :ra,gredier3t, or sweeteners, in this example. Example B additionally includes 2,4--dihydroxybenzoic acid and 3--hydrexybeiizoic acid, which act as the sweetness ar:odif:ers. The combination iticludir:g maltodextrin and sucralose plus the modifiers 2,4-dihydroxybenzoic acid and 3-hydroxybenzoic provides the table tep sweetener with an increase in sucrose equivalence value. Therefore, although the composition of Example 1=3 includes lower levels of the tzvo 1~ sweetene,rs than A. the addition of the sweetness modifiers provides Example B with a comparable or Rreater sweetness perception upon constEniptiun.

I_;pcn tasting, the i~aver~tive composition demonstrated an increased sweetness intensity as compared to the control composition.

Example 2 A table top sweetener compos:tien is prepared according to the torm.ulaticn in Table, 3 2 ~ below.

Table 3: 'I'able Top Sweeteners Components C D E f i i ---------------------------------- ------------ 7 ----------- ------------------------------------Cotiaparative Comparative Inventive Inventive (% S~/~W) (% 1w'%4S') (% y67w) M W%W) Maltodextrin 98.841 98.84 - ----------------------------hactohe 95 ----------------------------------- ----------------------------------------------------- r-----------Aspartame 1.16 5 1.02 4.4 3-ami_nobenzoic acid M4 0.6 ----------------------------The table top sweetener is prepared bv weighing the mgredie;nts iiito a glass beaker and niixing well. Once mixed, the table top sweetener niay be added to coffee or tea, or 5 simply sp:-inkled over breakfast cereal.

As shown in Comparative Examples C and D and Invent:ve Examples E and F above, the control onlv coii tains aspartame and maltodextrin or lactose. Aspartame acts as the active ingred:ent, or sweetener, in this example. Examples E and F additionally include 3-1 0 aminobenzoic acid, which acts as the sweetness modifier. The dorr.b:nation including aspai-tame plus the modifier 3-aminobenzoic acid will provide the table top sweetener with an increase in sucrose equiva:ence value. Therefore, alt}lotEgh the cornpositior, o: Examples E
and F include :ower levels of tlie sweetener than C or D, the addition of the sweet-ness modifier provides Examples E and F with a co:-nparable or greater svreetness perception upon 15 consumption.

Example 31 A table top sweetener composition is prepared according to the formulation in Table 4 below.
Table 4: 'I'able Top Sweeteners Components G H I j ; Comparative Comparative Inventive Inventive ~ la VJ~`N~ ~ io w%~~ (~j~
1~!/Vb') ~ .% U/O~'~

MaltodeXt: xn 98.84 98.84 ------- --------ti --------------------------------+------------------------------------Lactose 95 95 ------------------ ------------------------------------------------------------------------------Sucralose 1.16 5 1.02 4.4 3 ammcberzcic 0.14 0.6 acid The table top sweetener is prepared by we?~;:~i_,~ the ingredients into a~lass beaker and rnixing well. Once -nixed, the table top sweetener niay be added to z.of#-e or tea, or simply sprinkled over breakfast cereal.

As shown in Comparative Examples G and H and tnven.tive Examples 1 and J
above, the control only contains sucralose and malt;,dextrir: or lactase. The sucralose acts as the active ingredient, or sweetener, in this example. Examples I and J
additionally ~.~clude 3-afr:incbeaszoic acid, which acts as the sweetness modifier. The combinatian including sucralose plas the modifier 3-amitio'cerzQie acid will provide the table top sweetener with an iric:-ease in sucrose equivalence valtie. Therefore, althoug:~ the compositions c: Examples 1 and J include lower levels of the sweetener than G or H, the addition of the sweetness modifiers provides Examples I and J with a comparable or creater sweetness perception tipon consumption.

E~am A sweetened yogu:-t comprysition was prepared according to the formulation in Table 5 betow.
Table 5: Strawberry Yogurt (no added sugar) ------------------------ -------------------------Caenpaflients K L
-------------------comparative lnventive (% W%4S'~ (% aNIBJ) Yogurt (0.1 /G fat) 84.967 84.926 Strawberrie:; 10.050 10.030 ; Water 4.395 4.395 Modified Starch 0.450 0A50 Flavor 0.080 omJ
Citric :1cid t~.s121 0 0.0~~J
Aspartanie 0.030 0.015 .3cesulfame-K. 0.008 0.00' 4 --- ~
3-h'droxJben.:Ão;.c acid ; - 0.1150 -------- - -------------- -3_4-dih~druxybei~oic acid 0.111~1 The strawberry yogurt was prepared by first inc.crpOrating a slurry starch into a pcrtionof the water. Next, ffie strawberries, remaminq water and citric acid were added into a bain-fnarie. The cornbifiation then was heated to ti5"t;. The starch slurry then was added to the fruit, water, c:tric acid mixture. The combination then was heated to 90 C
for one minute. Color, flavor, sweeteners and hydroxybenzoic acids then were added.
The c.ornbitiation then was mixed thoroughly and cooled in a reffigerator. Tlle fruit preparation then was nii:xed with the yogurt in a 85:15 ratio.

As shown in Corr:parative Ex=t:rnple K and Inventive Example .I., above, the control ~ only cantains aspartaine and acesulfame-lC. These components act as the active ingredient, or sweetgners, in this exarnple. Example E. additicnally includes 3-hydroxybenzoic acid and 3,4-dihydroxybenzoic acid, which act as the sweetness niodifierfi. Tlie conit;ination 'Hicludiiig aspa:tame and acesulfa.rr:e-Y plus t}ie modifiers 3-hvdroxvl;enzoic acid and 3,4-dihydroxybenzoic acid will provide the yogurt with an increase in sucrose equivalence value.
Thereore;, altliough the composition of Fxample L includes lower levels c47 the two sweeteners tliar: Exaniple K, the addition of the sweetness rnodifiers provides Example L
with a cornparable or greater sweetness perception upon consumption.

Upon tasting, the inventive composition denionstra.ted an increa.sed sweetness intensitv as cenipared to the control composition.

Example S
A sweetened fruit sauce con:position was prepared according to t;e formulation in Table 6 below.
Table 6: Apple Sauce --- -----------Companents m N
Comparatively Iiiventive (% w/w) (% w/w) ------------------------------------------------------------Apnles 80.00 80.00 Sucrose 9.00 6.00 -----------------------------3-hydrQxybenzeic acid - 0.05 --------------------------------------------3,4-dihydroxybenz(--,ic acid - 0.07 ---- --------- -Water 11.001 13.94 The apples were peeled and chopped. The apples then were placed in a saucepan.
The renlain:ng ingredients were placed in the saucepan. "I'he cam'bination of apples, sucrose, ?C, 3-hydroxybenzoic acid and 3,4-dihvdroxybenzoic aeid and water were placed over ~r.edium heat, aEid continuously stiaaed for 10 minutes. The co:nbination then was cooled in the ret'rigeratctr.

As shown in Comparative Example M and I~iventive Example N above, the control only contains sucrose. T'iis component acts as the active ingredient, or sweetener, in this example. Exaniple N additionally includes 3-hydroxybeiiz-oic acid and 3,41-dihydroxyberizoic acid, which act as the sweetness modiiers. The cornbination ia~cluding sucrose plus tlle modifiers "_i-hydroxybenzoic acid and 3,4-dihydroxyberizoic acid will provide apple sauce with an Mcrease in sucrose equivalence value. Therefore, althoug,h the composition of Example N includes lower levels o'i' the ;>weetencr than. Example M, the addition of the sweetness modifiers provides ExatnpleN with a c.oniparable or greater sweetness perception upon consumption.
Upon tasting, the inventive composition demonstrated an increased sweetness intensity as c.o:npared to the control composition, Example 6:
A sweetened cookie coinposition was prepared according to the formulation in Table i below.

Table 7: Cookies (No added sugarl - ---------------------- ------------(:omponents 0 p Comparative Inventive (% W/ ~~') ( io u'/'~l Biscuit flour 37.9800 3".9100 Cake margarine 30.91000 30.9000 Whole egg 15.4500 15.4500 Baking powder 0,1300 0.1300 Polydextrose 15,42'00 1 `.4-200 1 Aspartame 0'.1234 u.0926 -dihdroxyberf.zoic acid 0.0500 3,4-dihy droxvben_zoic acid 0.0500 The margarine and polydextrose were blended tEntil creaniy with aii electric mixer for one minute. The egg was added and the mixture was beat for 45 seconds with the electric mixer. The '1our, baking powder, aspartame and hydroxybenzoic acids were combined in a separate bowl, The flour ri-.ixture was slowly added to the inai-garine mixtiire, whiie mixing for one minute. Once all the ingredient5 were cornbified, the entire mixt-Lire was whisked for one minute at the highest speed. The cookies were p:aced on a greased baking tray and baked at 180 C for approximately 15 minuteg.

As shown in Comparative Example 0 and Inventive Example P above, the control only c.oiitains polydextrose and aspartame. These cornponents act as the active ingredient, or sweeter:ers, in t}is example. Example P additionally includes 2,4-dihydroxybenzoic acid and 3,4-dihydroxybenzoic acid act as le sweetness modifiers. The c.ornbi:aation including polydextrose and aspa:-tame plus the modifiers 2,4-dihydroxylser:zoic acid and 3,4-dihydroxybenzoic acid iNill provide the cookie with an increase in sucrose equivalence value.
Therefore, altliough the composition of Example P includes lower levels of the two sweeteners than Example 0, the addition of le sweetrwss modilier;, provides Example P with a comparable or greater sweetness perception upon consumption.
Upon tasting, the inventive composition dennonstrated a:i increased sweetness intensity as compared to the control composition.

Exarnple 7:
1 S A sweetened cake corrapositior: was prepared according to the formulation in Table 8 below.

'I'aMe 8: Cakes Canlrol and 50% reduced sti¾~r) ------------------------Corot~onents Q R
Cornparative Inventive W/ W; W/ W) Cake flour 20,48 M37 ----------- -----Caster sugar 2515 1213 ------------- ----- ~
Water 18.62 18.6.~
Egg ; 8.20 -18.20 Hi2h ratio shortening 13.44 13.44 Polvdextrose 1213 Skim milk powder 1,66 1.66 Baking powder 1.24 1.24 Salt 031 131.
Potassium sorbate 0.20 J.20 2,4-dihydroxybenzoic acid - 0.05 3-hydroxybenzcic acid - 015 'I.he; oven was preset to 170 C. 'I'he following ingredients were added to a planetary mixer bowl: cake flour, caster suga.r; high ratio .shortening, polydextrose, skim rnilk powder, bakirig powder, salt, potassium sorbate, 2,4-dihydroxybenzoic acid and 3-hydroxy6en: oic acid. The water then was added. Ttie combination was mixed using aK-6eater at speed 1for 30 seconds. The bowl then was scraped. The combination then was mixed at speed 3 for 30 seconds. 'I'he bowl then was scraped. The egg was added to the combinatic~n, while the c;,rnbiiiation was mixed at speed I for 30 additional seccnds. The bowl then was scraped.
The final mixture then was mixed at speed 2 until specific gravity was equal to 0.8. The mixture then was placed in a cak-e pan and baked at 170 C for 30 minutes.
As shown in Comparative Example Q and Ir3ventive Example R above, the control onlv cc+ntains sugar. Th.is component acts as the active ingredient, or sweetener, in the contrel exaFr:ple. The test exar:aple contains both sti;ar as the active ingredient and palydextrose functions as a bulking agent to replace the rnass lost due to sucrose reduction.
2,4-dihydroxvbenzoic acid and 3-h~~dre~xyl:;enr:;ic acid act as the sweetness r::c~difers, The combination including sugar plus the modifiers 2,4-dihvdrax.ybenzoic acid and hyd:=oxybenzoic acid snrill provide the cake zvitli an icicrease in sucrose equivalence valr.e.
Therefore, although the cornposition of Example R includes lower levels of sucrose than Example Q, the addition of the sweetness modifiers provides Example R with a cemparable or areater sweetness perception upon consumption.

Upon tastinQ, the inventive composition demonstrated an i-ncreased sweetness intensity as compared to the contrc?l co:nposition.

A sweetened condiment composition was prepared acccrdin2 to the f~rmr3iatian in 'I'able 9 below.

Table 9: TOinato Ketghup (control and 50% reduced sugar) Components S T
Comparative Inventive M W/W) w/~w~) Water 34.70 40.64 Tomato puree 2 7.00 27.00 --------------- ------Vinegar 14.20 14.20 ---------------------Suz.rose 1$.00 12.00 ------ ----------Salt 2.50 150 Modified starch 3.30 3.30 -------------------MiYed Spice 0.30 0.30 39l=-lvdroxybenzoie acid -Al 0.05 -----3,4-I3ihyd:-Oxybcrz-cic acid - 0.01 d'he following ifigredients were combined into a mixing bowl: sucrose, salt, modafied starch, mixed spice, 3-hydroxybefazo,ac acid atid 3,4-dihydroxybenzoic acid.
Water, tomato puree and vinegar were placed in abain-rria.rie. The dry mixture was stirred into the water, puree and vinegar rr:ixttire. The mixture then was heated to 85 C for 3 aninutes and gti:-red coiistantly. Water lost diiring heatilig then was added to the mixture. The mixture then was cooled.

As shown in Comparative Example S and Inventive Example T above, the control ocaly contains s:.acrose. This component acts as the active ingredient, or sweetener, in the 1~.~ control example. Ex.ar:iple T addition.aily includes 3-hydroxybenzoic acid and 3,4-dihydroxy;.7enzryic acid, whic.h act as the sweetness modifiers. The comhination inc'ttdung sucrose plus the modifiers :s-hydroxyberizoic acid atid 3,4-dihydroxybenzoic acid will provide the ketchup with an increase in sucrose equivalence value. Therefore, although the coFr position of Example T iaicludes lower levels of the sweetener than Example S, the additioii of the sweetness :nodifiers provides Example Twith a coniparable or greater sweetness perception l.;pon cr;nsu-rrption.

Upon tasting, the invetitive composition demonstrated an 11mcreased sweetness inten5ity as co:npared to the control composition.
Exarnple 9:
A sweetened beverage comzposition was prepared according to the formulation in Table 10 below.

Table 10: Chocolate Milk (no added sugar) Components u v Comparative Inventive M(? Wfw) (% W//W) ------------------------------- --- ---; 51~~.3 ail:k 98.9700 ~ 98.8730 ----------------------------------------------------------------------Sucralose O.~ ; 00 C1.+J1066 -----------------------------------------------------------------------~---------Cocoa f'owder 1.0000 1.On uCko ----------------------------------------------------------------------- -------Carrageenar 0.r., 200 0.0200 ------------------ --- ----------------lt-_------------2,4-Dihydroxyl?en:zoic acid - 0.05 0 0 { ------------------------- ________________! ___ 3,4-Dihydroxyhenzoic acid 0_L~50 U
-The follow:r.g ingredients were mixed together to forra a dry blend:
sucralose, cocoa powder and carrageenan. The millC was placed in a plastic beaker. The dry blend was sheared ia ta the milk using a high shear mixer at 500()-5000 rpm for one minute. The mixture was transferred into a bair:-mari.e. The mixture then was heated for five rninutes at ?0 to pastetErize the mixture. Water lost durifig heating was added back to the mixture. The mixture was transferred tc-, a c;eanbeaker and allowed to cool. Once cooled, the inixture was sheared for two minutes at 5:100 rprn. The mixvare then was trans#erred into plastic bottles.
As shown 'm Comparative Example U and Inventive Example V above, the control only contains sucralose. This cornponent acts as Me active ingredient, or sweetener, in the control example. Example V additionally inc:udes /'-,4-dihydrexybenzoic acid and 3,4-dil-iydroxybei-zoic acid, which act as the sweetness modifiers. The combination inc:uding sucralose plus the modifiers 2,4-dihydrexybenzoic acid and 3,4-dihydroxybenzoic acid will provide the chocolate niitk witb, an increase in sucrose equivalence value.
Therefore, although the composition of Example V includes lower levels o: th.e sweetener than Exarr?p:e Ii9 the addition of the sweetness modifiers provides Example V with a comparable or C"reater sweetness perception upon c6nsu3-nption., Upon tasting, the inventive corrlpasition demonstrated an increased sweetness intensity as compared to the control composition.

21 Example 10:
A sweetened flavored alcoholic beverage composition was prepared according to the tormuiation in Table l. l bexow.

Table l l iFlavored Alcoholic Beverage (control and 33% reduced sugar) Components W x Comparative Lliventive I

--------------------------------------------------------------------- (% vb~i ~~ w/w) -------------------------------- ------ ------Water 77.65 8 80.108 Vodka (37.5 % abv) 14.130 14.130 -----------------,- ---------------------------------------Sucrose 7.600 5.000 -------------------- ----------------------- -------------Malic acid 0.362 0.352 -------------- ----- -----------F1avor 0.150 0.100 ------------------------ ------------------------------Cclor 0.100 0.100 ------------------------------ -----------------------------3-Hydr: xy benzeic acid - 0.05 0 ------------------------ ---------------------------3,4-Dithydroxybenzoic acid - O.J5 0 --------------- --The ingredients were added to a volurnetric ffask. The lask then was mixed to dissolve the i1sgredients.

As shown in Comparative Example W atxd Inventive Example X above, the control only contains sucrose. This component acts as the active ingredient, or sweetener, in the control exarnple, Example X additionally includes 3-hydroxybenzoic acid and 3,4-~ dihydroxyberzcic acid, which act as the sweetness modifiers. The combinatior~. including sucrose plus the modifiers 3-hydraxybenzcic acid and 5,4-dii:ydroxyber3zaic ac:d wil','.
provide the flavored alcoholic beverage wvith an increase in sucrose ecl24iva'enee value.
Therefore, although the composition of Example X includes lower levels of the sweetener than ExampE_e W. the addition of th.e sweet:ies:; modifiers provides Example X
with a comparablc or greater sweetness perception upon ccnsurr:pticn.

Upon tasting, the inventive composition demonstrated atl increased sweetness intensity as compared to the control composition.

A sweetened carbonated beverage composition is prepared accardillig to the for.a7ulation in. Table 12 belOVr.

Table 12. Carbonated Beverage Containing Sweetener Polenli~e~~~ ds) y z Inventive Inventive Component % (W/m) % (vv/v) ----------------- -' Iligi"i fhictose cQm szrup 45.0 45.0 ----------------Lernon-l.fme flavor 0.75 ---------------------------- -------------------------------- ------------------ -------Citric. Acid l . i 0.5 ------------------------- ------------- --~ -----------Sodium citrate fl. i 5 --------------------- ------------------ ------------------------------ ~-Ssvicetener potentiator(s) t).~ 0.5 -L)icalcaum sodium ED"I'A
---- -- ---------------- ------- ------ -------Sodiuin benzoate u. ~ 3 0113 ------ ---------Ccla Flavor 1 l -- ------------------------ - ----- -- ~
p'laospb;,ric. acid 80% 1.5 --- -------------- ------------------ ---------- -------- --------------- - ----E a_ "arnel Cclor 0.5 ---- -------------- - ----------- -------------C,affcii~e --- 0.1 --- ------ ------- ------------ -------- -Water q.s. q.s ------- -------------------------------- ---------- ------------------------------,~ ., ---- -------~U
Beverage coiripositions are prepared acccrding to the formulations in Table 1.) abcsve.
The inventive carnpositicns conta"Ln a combination of any of the sweeterAer potentiators listed ui Table I above.

The high ft-uctose corn syrup for each composition is we:ghed, directly into a volr;metric flask. The sweetener potentiator(s) are added and washed into the flask. 'I'hen, the flavor(s), acid(s), buffer(s), color(s), and other ingredients are added and washed in witl~
water. "f'he flask is sllalcen well. Water is added to just below the fill line of the flask.
Sediuni benzoate solution is added. The volume then is made up witli water.
The syrup is carbonated in 250m1 bottles using 50rn.l of the syrup and 200m1 carbonated water.

Example 12:
1o A sweete:ned;t:ice-based beverage composition is prepared according to the formulation in Table 13 below.

Table 13: Juice-Based Bevea=4 e Containing Sweetener Potentiators -------------------------- -------------------------------- ---------------------------------- --------------------------------------- ------AA
Component Inventiv~
% ÃW10 Sucrose 3.000 Citric acid 0.200 Sodium citrate 0.040 Sweetener potentiator(s) 0.100 Apple juice concentrate 1.167 Natural berry flavor 0.200 Water g.s.

;_5 Beverage compositicn.s are prepared according to the formulations in Table 13 above.
Table 13 provides the amount in grarrs for eacli component in the fLrmulations based on a volun e of 1C0in1. The inventive beverage composition contains s~~eetener putentiatc~r (s), whereas tlie control does not contain the sweetness potentiators.

20 All c~i-npcnents listed in Table 13, including the sweetener patentiatOr(s) in the inventive composition, except the flavor are weig:aed and added into a volumetric flask for each composition. The flask is lilled to volume with water and placed on a magnetic stirrer unt:l all cemponents are fully dissolved for each co:nposition. Tlle contents of the flask for each cornposition then are tTansferred tc a plastic beaker and heated in a microwave to 9LPC;.
25 The batch thenis allowed to cool to iVC and the flavor is added while stirring. 'fhe batch is filled into I liter battles and a11c+wed to cool in a refrigerator.

Example 13:
A sweetened iced tca beverage composition is pre,pared according to the for~iulation in Table 14 below.
Table 14: Iced Tea Beveraõe Containing Sweetness Potentiators ----- ---------- ---BB
Inventive Component % W; ~~
Sucrose 1.000 Citric acid 0.2-)00 Tea eXtract "A;;;;am" 0.120 Lemon Juice Concentrate 0.100 0.075 Sodium benzoate 120`'ia solution) Sweetener prstentiator(s) 0.10 Water q.s.
Beverage compositions were prepared according to the fonrf,ulaticns in Table l4 above.

All components, including the sweetness potentiators in the inventive composition, except sodium benzoate are wei2hed and added into a volumetric flask using a faiinei for each composition. 'The flask for each cOmpositian is filled witll water almost to the fill line and theri the sodii:m benzoate is added. The flask is f:led tiYrit}i water to the xi:l line and inverted. If necessary, the flask is placed on a rnagmetic stirrer until all components are fully dissolved for each ccmpositicn.
Example 14:
A sweetened powdeced drirrk composition was prepared acc.ordir:g to the formulation in Table 15 below.

~4 Table 15a Low Calorie Hot Chocolate (11 dry mix + 180rn1 boilin~ ~v~~er3 --------------- - - - - - - - - - - - - - - ------------------------------------Comprsrients cC DD
Comparative Inventive (% w%w) ~~lo w/w) - -------------------(;reamer 3 6.3 60 36.360 r- ------------- ------------- ---------~--------Whey powder 16.610 15.874 -------Cocoa powder 22_7~c=! ! 22.73 a ----------------- -----------Skirr- milk owder 15.000 16.~~~aa ~' ---- ---------------------------------------------- ------- ----------------------.
Maltodextrill 2.550 2 65a ---------------------------------- -------------------------------Salt 2.27a 2 27a ---------------------------------- u Carra~eenan 2' ~~7a 2.270 ~
Sodium caseinate 1.820 1.82C
---------------- -------------- -------------------- --------Aspartame a'60 0.160 ----- -----------------------------~----------------------------------- --------Acesultaine-K a.1 a 0.a7/6 ------- --- ----------------------------------2,4-D1hydroxyberzoic acid -- 0.450 -_______-------------------------------------- --------- -------------------------- -----------------------------------3-~-Iydr:xybei~oic acid 0.450 The in2redien.ts were blended together. Once hlended, 11 fzranis of the mixture were placed ici a bleaker. 1801 ml ofboiling water was added to the i.~lgredients.
The con-:binaticn was stirred until the ingredients were dissolved.

As shown i-n Comparative Example CC and Inventive Example DD above, the control only contains aspartame and acesuliame-K. These co:nponents act as the active ingredient, la or sweeteners, in the control example. Example DD additionally includes, 2,4-dihydroxybenacic acid and 3-l:ydre3;xybenzo:c acid, which act as the sweetness modifiers.
The corribinat:or: including asparta:"ne and acesuliame-K plus the modifiers 2,4-dihydi-Oxybe;iizoic acid and 3-hydrexybenzoic acid will provide the low calcrie hot chocolate with an .icrease in suz.roae equivalence value. Therefore, althoLigh the ccmpositier: e:
l` Example DD includes lower levels of the two sweeteners than Example CC, the addition of the sweet-nes:; modifiers provides Example DD with a comparable or ireater sweetness perception upon cansui-nption..

lipcri tasting, the i.iver:tive composition demonstrated ari increased sweetness 20 intensity as compared to the control cc?mpr;sitior:.

Exaaa~aple 1.':
A sweetened powdcred driark co~ipasiticii was prepared acccrding te the iermulation 25 iii'1'able 16 below.

Table 16: Instant Lemon Drink (1 44g in 200re,1 cold water) Con'ponengs EE ~'~ - -Comparative lnventi ve (% W/W) (% w/W) -------------------------------------------- - ------Citric acid 41.67 41.67 Lemoii juice solids 2) 3.61 23.61 ------------Maltodextrin 22.60 15.30 ------------------- ~
Tricalciii~n pho,ph.ate ~.7-8 2.78 Flavor 6.94 6.94 Ascorbic acid 0.83 O.83 Color 0.11 0.1 i Sticralose 0.42' 0A2 A.ce,sulfame-ls. 1.04 -s-H-droxyl=sen.zoic acid. 4,17 2,4-I3ihvdroxyberzzoic acid 4.17 The ingredients were blended togetlier. Once rnixed, 1.44 gram.s of the mixtu-re were placed in a bleaker. 200 rr-1 of cold water was added to the ingTedients. The combination was stirred 9antil the mgred:ents were dissolved.

As shown in Comparative Example EE. atid Inventive Example FF above, t~1e control only contains maltodextrin, sucralose and acesulxam.e-K. These components act as the active infzredient9 or sweeteners, in the control example. Fn the test example, the acesul.fame-K is eliminated and inaltodextriti atid sucralose are the only active ingredients.
Furthermore, Example FF additionally includes 3-hvdroxybenzoic acid and 2,4-dihydroxvber,zoic acid, which act as the sweetness modifiers. The combination includ.i~g maltodextrin and sueralose plus the modifiers',4-dihyd,oxvbenzoic acid and 3-hydroxybenzoic acid will provide the instant lemon driail, with an increase in sucrose equivalence value.
Therefore, although the composition of Example FF el-iminates az.esulfame-IG and includes lower levels of ttie sweeteners thari Exanaple EE, the addition of the sweetness modifiers provides Example FF
with a comparable or greater sweetness perception upon consumption.
')0 Upon tastmg, the inventive conipositiol} demonstrated an increased sweetness intensity' as compared to the control composition.

E~~mple 16:
A sweeten.ed mix composition was prepared according to the for-mtalation in "1"able, 17 below.

Table 17: Instaaal Chocolate Pudding (16<6g in 200m1 cold milk) - --------- - -------- - -----------Cornponents GG HH
-------- ------------ Comparative Inventive (% W/W) (% W/`N) 54c.dified starch 4110 42.10 (:'ocoa ~ovrder 24.06 24.06 Nlaltodextrin 24.06 23.39 Xanthan &-uzrx 2.41 2.41 Salt 2A1 2.41 f3isodiurn phosphate 1.20 1.20 Lecithin 1.80 1.80 Aspartame 0.46 ........ 0.23 Flavor 1.50 1.50 2,4-Dihydroxybenzoic acid - 0.450 3,4-Dihydroxybenzoic acid - 0.450 The iilgredients were blended together. 200 ml of cold fr:ilk was placed in amixing bowl. 166 grams of tbe dpw mixvure ivere added to the cold iriilk. The combination was whisked fbr 2 minutes with an electric, mixer. The mixture then was cooled in a refrigerator.

As shown in Comparative Example GG and Inventive 1=;xanil.~'e HH above, the control only contains mu=ltodextrirf and aspartame. These components act as the active ingredient, or sweetener, in the cc?ntro' example. In the test example, the amount of aspartame and nialtodextin were reduced. Furthermore, Example HH additionally ilicludes 2,4-di-hydrox.ybenzoic acid and 3,4-dihydroxybenzoic acid, vvbiz.h act as the sweetness _nadifers.
The combination iÃ?cluding m altodextrin and aspartame plus the modifiers 2,4-d;hydroxybe:izoic acid and 3,4-dihydroxybenzoic acid will provide the instant chocolate pudding with an i-ncrease in sucrose equivalence value. Therefore, altliongh the composition of;/xample HH includes loNÃrer'evels of the sweetefiers than Example GG, t1he addition of tlie sweetiiess niodiliers provides Example HH with a cornparable cr greater sweetness perception upon const:rnption.

LJpon tasting, the i_nventive composition demonstrated an increased sweetness intensity as cor:apared to the control composition.

Example 17: Center-fill Confectionery CO~ls~3satia~~
A sweetened center-fill confectionery cor~-,position is prepared by cornbiniiig the components as set forth in Examples II-1 i in Table 1S. The amounts incl.ilded are based on the weight percent of the total center-fill composition.
Talsle 18 - Center-fill Composition -_- -------------------------Comp0nents ii --------------C'ontrol Test (% W/ w) (% W/ W) Sugar 42 - 48 42 - 43 corn SyTUp 42 -- 48 42 - 43 Guar Gurn 0.1 - 0.7 0,1 - t1.7 Citric Acid 0.7 - 4.` 0.7 - 4.5 Flavor 0,05 - .30 0.05- .30 Color 0.1 - 0.7 i?. l - 11.7 3-I-1ydroxybenzoic acid - 0.03 - 0.09 --------- ---------),4-Dihydrexvbenzoic acic: - ::E.tJa - 0.09 The sweetened ~i-nmy candy shell composition is prepared by combining the components as set forth in Examples K.K-L.1_, in 'Table 19. The amounts inc.lutied are based on the weiga,t percent of the total gucrmy candy shell coi-ipt;siti r:.

Talale19 - Giammv (:andy Shell Composition Components K-K UY
Control Test (% W/W) M V+//W) Sugar 15 -'- 5 15 - 21 ~-------------~----------- ~
Ccrn S~'rup 30 45 3~1 4., Citric Acid t?.., - 1.5 0.5 - 1-5 5, ~ - - Gelatin Pectin O,8 - 1,5 U
Color 0.1 -0.7 0.1 - 0.7 Flavor 0.05- 0,3G 11 0,(115 - v.3J 3-Hydroxvherizoic acid - 0.03 - J,0Q
----------- -----------------14-Dihydroxybenzoic acid - O.C33 - 0.09 15 Tlie sweetened coatin~
ce:~pc~siti0r: i~ particulate fo:~~: is prepared by combining tlie cortiporients as set forth in Exafnples X~'~I-Nl\ in Table 20. The arneunts included are based on the weight ,+ercetlt of the total coating c.crnposition.

'%8 'J'able 20 - Coating Composition - ------------- -------------- ----------------COmpOaaents mm i~~1 Contro: Test (% wiw) (% W/w") Corii Syrup 75 - 85 75 - 8S
Sugar Poiyoi -s- 15 5 - 15 Free Lactic Acid 1- 3 l -3 Free Maiic Acid 3-5 3-5 Encapsulated Citric Acid 5 - 1 s 5 - l 5 3-Hvdroxybert,zoic acid 0.03 - 0.09 394-Dibydroxybenzoic acid 0.03 - 0.09 Encapsu:ated citric acid inciude:: 90% citric acid encapsulated in hydrogenated vegetable oi: made by spray chilling with an average particle size os 100 microns.
Any of the center-fill compositions of Examples 1I-.TJ are incorporated into any of the g-urr:nv candy shell compositions of KK-LL and then any of the coating compositions of Examples PvtM-1`dl\ are applied to the exterior. The center-fiil is added in an amount from about 5% by weiviit to about `?5 io by weight of the total composition. Tbe gurm.any candy shell is added in a-ti arnount froi-i about 70% by weight to about 90% by weight of the total composition and the coating is added in an amount from about 5% bv weight to about :5%
~.~ y weight of the total composition.

k xample 18:
A sweetened che:wiiig 6-u:n composition is prepared accoadi~ag to the forfr:u;ation in Table 21 below.

The g~im composition is prepared by combining the components as set forth in Examples 00-PP in Table 21. The ainot.trft.s include:i are based on the weight percent of the total gum region cr;mpositior:.

i9 Table'1: Chewing Gum Composition ---------------------------------- ---------------------------Coeaigonents 00 PP
Control 'rest (% W/V,r) (%--~
------------- -------'--------~h~-~----~hj--------CiUm base* ~~'S-42 23-42 ---------------- ---------------------- -------- --------------------------------Lecithin 0.05 --- - ------------- 0.057 ------------Er}thntot 15 3u 15_30 _________________________ ________________________________ Srtgar 220-40 20-40 Corn Syrup 2_15 2-15 Flavors ~:~.26 ?.2~
_____-------------Intense sweetener 3.4rv' 3.40 3-Hydroxybenzoic acid 0.03 - it.09 3,4-Dihydroxybenzoic acid 0_U3 -- 0.09 *gurn base rr,ay ulclude 3n/a to 1 1%
by weight of a filler such as, for example, talc, dicalciurn phosphate, and calciE:rra carbonate (the amount of filler i3i the giirr, base is based orE the weight percent of the gurn regiin composit?on, ;or exa3nole, in the above compositions Y-FF, if a gum region composition incEades 5% filler, the arnount of gam base will be 5% les;, than the range recited in the tabEe, i.e., from 23-37'%a) The compositions for the chewi,i(i gums are pre-pared ~.-+v first z.ombiiiing talc, where present, ixrit}'; the gurn'oase under heat at about 85 C. This cornbiriation i.s then rriixed witli the bulk sweeteners, lecithin, and sweeteiier syrups for six minutes. The flavor blends which include a pre-mix of the flavors and cooling agents are added and mixed for 1minute.
Finally, the acids, intense sweeteners, and, optionally, the swee:riess modifiers are added and irt<ia:ed for 5 mifiutes.

Any of the coating compositions of Examples NIM-NIN are applied to the exter~Lor of any of the chewing g-um compositions of 00-PP as described above. The chewin'o gum composition is added in an amotint from, about 85% by wei-lit to about 95~ ~by weight of the 22 0 total compos:tion and the coating is added in an amount from about 5% by weight to about 15% by weight of the total composition.

Claims (29)

CLAIMS:

1. A sweetener composition comprising:
a. at least one sweetener having a sucrose equivalence;
b. a first non-sweetener composition composing a sucrose equivalence modifier which increases the sucrose equivalence of said at least one sweetener, and c. a second composition comprising a sweet flavor modifier which modifies the perception of a sweet flavor.

2. The sweetener composition as in claim 1, wherein said perception of sweet flavor is increased.

3. The sweetener composition as in claim 2, wherein said second composition is selected from the group consisting of vanilla, vanillin, vanillic acid, vanillin acetate, vanillin PG acetal caffeic acid, maltol, ethyl maltol, thaumatin, furaneol, cyclotene, menthyl acetate, glycyrrhizin, perillartine, nucleotides, AMP. IMP, GMP, tagatose, erythptol, L-aspartic acid, piperine, gingerin, 1(p-methoxy phenyl)1-penten-3-one, hehotropine, o-methoxy cinnamicaldehyde, b-ionol, 4-p-acetoxylphenyl-2-butanone, 2 acetyl pyrrole, Fir Balsam Absolute, Vanillin alcohol, Piperonyl isobutryate, Vanillylidin acetone, vanillin isobutyrate, delta and gamma lactones (C4-C14), 2,4 dimethyl benzaldehyde, menthalactone, 2-propionyl pyrrole, 4-oxoisophorone, theaspirane 3-ethyl-2-hydroxy-2-cyclopenten-1-one, furfural, veratraldehyde, zingerone, vanitrope, anisic aldehyde, anisyl alcohol, sulfurol, oak moss, benzoin, benzaldehyde, umbretalide, ethyl vanillin, phenyl acetate, cinnamyl acetate benzyl cinnamate, anethol, isophoeone phenyl ethyl buryate, phenyl ethyl proprionate, phenyl ethyl cinnamate 2.5 xylenol isomers, molasses distillates, honey distillates, sugar distillates, bitter suppressing agents, essential oils, citrus oils, expressed oils, distilled oils, rose oil, limonene, menthol, methyl butanoate, pentyl butanoate, extracts, pyridinium betaines, flavones, 2-phenylchrom-2-en-4-one, 5-hydroxyflavone, cumarine, delta lactones, methyl sorbate, divanillin, fruit esters, phenyl acetaldehyde, and combinations thereof.

4. The sweetener composition as in claim 2 wherein said sweetener composition is further characterized by an aftertaste and further comprises a third composition comprising an aftertaste modifier which modifies said aftertaste.

5. The sweetener composition as in claim 4, wherein said aftertaste is decreased.

6. The sweetener composition as in claim 2, wherein said sweetener composition is further characterized by a sweetness temporal profile including a sweetness onset period and further comprises a third composition comprising a sweetness onset period modifier which modifies said sweetness onset period.

7. The sweetener composition as in claim 6, wherein said third composition extends said sweetness onset period.

8. The sweetener composition as in claim 7, wherein said sweetener composition is further characterized by a sweetness temporal profile including a sweetness peak period and further comprises a fourth composition comprising a sweetness peak period modifier which modifies said sweetness peak period.

9. The sweetener composition as in claim 8, wherein said fourth composition extends said sweetness peak period.

10. The sweetener composition as in claim 9, wherein said sweetener composition is further characterized by a sweetness temporal profile including a sweetness decay period and further comprises a fifth composition comprising a sweetness decay period modifier which modifies said sweetness decay period.

11. The sweetener composition as in claim 10, wherein said fifth composition extends said sweetness decay period.

12. A comestible comprising the sweetener composition of claim 1.

13. A sweetener composition comprising:
a. at least one sweetener having a sucrose equivalence and a temporal sweetness profile including a sweetness onset period:
b. a first non-sweetener composition comprising a sucrose equivalence modifier which increases the sucrose equivalence of said at least one sweetener; and c. a second composition comprising a sweetness onset period modifier which modifies the sweetness onset period of said at least one sweetener.

14. The sweetener composition as in claim 13, wherein said second composition extends said sweetness onset period of said at least one sweetener.

15. A comestible comprising the sweetener composition of claim 13.

16. A sweetener composition comprising:
a. at least one sweetener having a sucrose equivalence and a temporal sweetness profile including a sweetness peak period;
b. a first non-sweetener composition comprising a sucrose equivalence modifier which increases the sucrose equivalence of said at least one sweetener; and c. a second composition comprising a sweetness peak period modifier which modifies said sweetness peak period of said at least one sweetener.

17. The sweetener composition as in claim 16, wherein said second composition extends said sweetness peak period of said at least one sweetener.

18. A comestible comprising the sweetener composition of claim 16.

19. A sweetener composition comprising:
a. at least one sweetener having a sucrose equivalence and a temporal sweetness profile including a sweetness decay period;
b. a first non-sweetener composition comprising a sucrose equivalence modifier which increases the sucrose equivalence of said at least one sweetener; and c. a second composition comprising a sweetness decay period modifier which modifies said sweetness decay period of said at least one sweetener.

20. The sweetener composition as in claim 19, wherein said second composition extends said sweetness decay period of said at least one sweetener.

21. The sweetener composition as in claim 20, wherein said second composition is selected from the group consisting of L-lysine, magnesium gluconate, and combinations thereof.

22. A comestible comprising the sweetener composition of claim 19.

23. A sweetener composition comprising:
a. at least one sweetener having a sucrose equivalence and a temporal sweetness profile including an aftertaste;
b. a first non-sweetener composition comprising a sucrose equivalence modifier which increases the sucrose equivalence of said at least one sweetener; and c. a second composition comprising an aftertaste modifier which modifies said aftertaste of said at least one sweetener.

24. The sweetener composition as in claim 23, wherein said second composition is decreases said aftertaste of said at least one sweetener.

25. The sweetener composition as in claim 24, wherein said second composition is selected from the group consisting of yerba santa, monocarboxylic acids, dicarboxylic acids, calcium lactate, magnesium lactate, sodium lactate, calcium gluconate, sodium gluconate, monosodium gluconate, magnesium gluconate, .beta.-alanine, trans-4-hydroxy-L-proline, trans-4-hydroxy-D-proline, L-arginine, L-tryptophan, balsam peru, quinine, naringin, naringenin, sugar alcohols, polyols, erythritol, maltitol, sorbitol, isomalt, tagatose, trehalose, fructo oligo saccharides, alkali metal cations, alkaline earth metal cations, benzyl amides, hydroxylated benzoic acid amides, homoeriodictyol, sodium salt of homoeriodictyol, serubin, eriodictyol, epodictyol-7-methylether, cream of tartar, galactose, phospholipids, monellin, tannic acid, phenolic acid, and combinations thereof.

26. A comestible comprising the sweetener composition of claim 23.

27. A beverage composition comprising:
a. a first amount of 3-hydroxybenzoic acid;
b. a second amount of 3,4-dihydroxybenzoic acid;

c. a third amount of a taste modifying compound selected from the group consisting of maltol, thaumatin, and combinations thereof; and d. a fourth amount of at least one sweetener selected from the group consisting of sucrose, high fructose corn syrup, com syrup, sucromalt, isomaltulose, lactose, galactose, xylose, oligosaccharides, fructooligosaccharides, polydextrose, honey, brown rice syrup, agave syrup, molasses, brown sugar, and combinations thereof.

28. A method of making a sweetener composition comprising the steps of:
a. providing at least one sweetener having a sucrose equivalence; and b. providing a first composition comprising a sucrose equivalence modifier capable of increasing the sucrose equivalence of said at least one sweetener, wherein said increased sucrose equivalence is greater than the sucrose equivalence of said at least one sweetener.

29. A method of reducing an amount of at least one sweetener in a comestible providing the steps of:
a. determining a first amount of a first composition comprising at least one sweetener having a sucrose equivalence;
b. reducing said first amount by at least 30% w/w; and c. determining a second amount of a second composition comprising a sucrose equivalence modifier which increases the sucrose equivalence of said at least one sweetener wherein said second amount is capable of providing said sucrose equivalence.