NATURAL AND/OR SYNTHETIC HIGH-POTENCY SWEETENER

COMPOSITIONS WITH IMPROVED TEMPORAL PROFILE AND/OR FLAVOR

PROFILE, METHODS FOR THEIR FORMULATION, AND USES

FIELD OF THE INVENTION

[0001] The present invention relates generally to improving the taste of synthetic and/or natural high-potency sweeteners and compositions sweetened therewith. In particular, the present invention relates to improving the temporal behavior of synthetic and/or natural high-potency sweeteners and compositions sweetened therewith with salts and methods for reducing the salty taste of the resulting formulation.

BACKGROUND OF THE INVENTION

[0002] Natural caloric sugars, such as sucrose, fructose, and glucose are heavily utilized in beverage, food, pharmaceutical, and oral hygienic/cosmetic industries due to their pleasant taste. In particular, sucrose imparts a desirable taste for consumers. Although sucrose provides superior sweetness characteristics, it is caloric. While calories are necessary for proper bodily functions, there is a need in the market to provide alternative non-caloric or low-caloric sweeteners with sugar-like taste for consumers who are calorie conscious. However, some consumers associate non-caloric or low caloric sweeteners with undesirable tastes such as delayed sweetness onset; lingering sweet aftertaste; bitter taste; metallic taste; astringent taste; cooling taste; licorice-like taste; and/or the like.

[0003] Non-caloric or low-caloric sweeteners such as synthetic sweeteners (e.g. sucralose, potassium acesulfame, aspartame, alitame, saccharin, neohesperidin dihydrochalcone, cyclamate, neotame, N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-α- aspartyl]-L-phenylalanine 1 -methyl ester, N-[3-(3-hydroxy-4-methoxyphenyl)-3- methylbutyl]-L-α-aspartyl]-L-phenylalanine 1 -methyl ester, N-[3-(3-methoxy-4- hydroxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine 1 -methyl ester, salts thereof, and the like) and natural high-potency sweeteners (e.g., rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, dulcoside A, rubusoside, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo, siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin,

mabinlin, brazzein, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukuroziosude, phlomisoside I, periandrin I, abrusoside A, and cyclocarioside I) generally exhibit a sweet taste that has a different temporal profile, maximal response, flavor profile, mouthfeel, and/or adaptation behavior than that of sugar. For example, the sweet tastes of non-caloric or low-caloric sweeteners are slower in onset and longer in duration than the sweet taste produced by sugars such as sucrose and thus change the taste balance of a food composition. Because of these differences, use of non-caloric or low-caloric sweeteners to replace a bulk sweetener, such as sugar, in a food or beverage, causes an unbalanced temporal profile and/or flavor profile. In addition to the difference in temporal profile, non-caloric or low-caloric sweeteners generally exhibit (i) lower maximal response than sugar, (ii) off tastes including bitter, metallic, cooling, astringent, licorice-like taste, etc., and/or (iii) sweetness which diminishes on iterative tasting.

[0004] It has been discovered that salts are effective at rendering the temporal behavior of non-caloric or low-caloric sweeteners to be more sugar-like. For example, as disclosed in U.S. Patent Application Nos. 11/561,148 and 11/561,158, filed on November 17, 2006, combinations of natural and/or synthetic high-potency sweeteners and combinations of inorganic salts (e.g., mineral salts) may improve the temporal and/or flavor profile of the natural and/or synthetic high-potency sweeteners to be more sugar- like. The addition of inorganic salts, however, may also result in a salty taste of the improved sweetener formulations. [0005] Accordingly, it may be desirable to reduce the salty taste that results from combining natural and/or synthetic high-potency sweeteners and inorganic salts to improve the temporal and/or flavor profile of the high-potency sweetener.

SUMMARY OF THE INVENTION

[0006] Generally, this invention addresses the above described need by providing a non-caloric or low-caloric sweetener composition with improved temporal profile or flavor profile or both, a method for improving the temporal profile and/or flavor profile of a non-caloric or low-caloric sweetener, non-caloric or low-caloric sweetener sweetened compositions with improved temporal profile and/or flavor profile, and a method for improving the temporal profile and/or flavor profile of non-caloric or low-caloric

sweetener sweetened compositions. In particular, this invention improves the temporal profile and/or flavor profile by imparting a more sugar-like temporal profile and/or flavor profile.

[0007] More particularly, this invention encompasses a synthetic sweetener and/or natural high-potency sweetener ("NHPS") composition with a more sugar-like temporal profile and/or flavor profile comprising (i) at least one synthetic sweetener, NHPS, or modified NHPS, (ii) at least one salt, (iii) at least one salty taste inhibitor, and (iv) optionally at least one sweet taste improving composition selected from the group consisting of carbohydrates, polyols, amino acids, other sweet taste improving additives, and combinations thereof. [0008] According to another aspect, this invention encompasses a method for imparting a more sugar-like temporal profile and/or flavor profile to a natural and/or synthetic high-potency sweetener by combining (i) at least one synthetic sweetener, NHPS, or modified NHPS, (ii) at least one salt, (iii) at least one salty taste inhibitor, and (iv) optionally at least one sweet taste improving composition selected from the group consisting of carbohydrates, polyols, amino acids, other sweet taste improving additives, and combinations thereof.

[0009] According to still another aspect, this invention encompasses a natural and/or synthetic high-potency sweetener sweetened composition with a more sugar-like temporal profile and/or flavor profile comprising (i) a sweetenable composition, (ii) at least one synthetic sweetener, NHPS, or modified NHPS, (iii) at least one salt, (iv) at least one salty taste inhibitor, and (v) optionally at least one sweet taste improving composition selected from the group consisting of carbohydrates, polyols, amino acids, other sweet taste improving additives, and combinations thereof. According to particular embodiments of this invention, the natural and/or synthetic high-potency sweetener sweetened composition is selected from the group consisting of beverage, food, pharmaceutical, nutraceutical, tobacco, oral hygienic/cosmetic products, and the like. [0010] According to still another aspect, this invention encompasses a method for imparting a more sugar-like temporal profile and/or flavor profile to a natural and/or synthetic high-potency sweetener sweetened composition by combining with a sweetenable composition (i) at least one synthetic sweetener, NHPS, or modified NHPS, (ii) at least one salt, (iii) at least one salty taste inhibitor, and (iv) optionally at least one

sweet taste improving composition selected from the group consisting of carbohydrates, polyols, amino acids, other sweet taste improving additives, and combinations thereof. Again, according to particular embodiments of this invention, the natural and/or synthetic

100 high-potency sweetener sweetened composition is selected from the group consisting of beverage, food, pharmaceutical, tobacco, oral hygienic/cosmetic product, nutraceutical, and the like.

[0011] Objects and advantages of the invention will be set forth in part in the following description, or may be obvious from the description, or may be learned through

105 practice of the invention. Unless otherwise defined, all technical and scientific terms and abbreviations used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. Although methods and compositions similar or equivalent to those described herein can be used in the practice of the present invention, suitable methods and compositions are described without intending

110 that any such methods and compositions limit the invention herein.

BRIEF DESCRIPTION OF THE DRAWINGS

[0012] Fig. 1 is a powder x-ray diffraction scan of rebaudioside A polymorph

Form 1 on a plot of the scattering intensity versus the scattering angle 2θ in accordance 115 with an embodiment of this invention.

[0013] Fig. 2 is a powder x-ray diffraction scan of rebaudioside A polymorph

Form 2 on a plot of the scattering intensity versus the scattering angle 2θ in accordance with an embodiment of this invention.

[0014] Fig. 3 is a powder x-ray diffraction scan of rebaudioside A polymorph

120 Form 3 A on a plot of the scattering intensity versus the scattering angle 2θ in accordance with an embodiment of this invention.

[0015] Fig. 4 is a powder x-ray diffraction scan of rebaudioside A polymorph

Form 3B on a plot of the scattering intensity versus the scattering angle 2θ in accordance with an embodiment of this invention.

125 [0016] Fig. 5 is a powder x-ray diffraction scan of rebaudioside A amorphous

Form 4 on a plot of the scattering intensity versus the scattering angle 2θ in accordance with an embodiment of this invention.

130 DETAILED DESCRIPTION OF THE EMBODIMENTS

[0017] Reference now will be made in detail to the presently proffered embodiments of the invention. Each example is provided by way of explanation of embodiments of the invention, not limitation of the invention. In fact, it will be apparent to those skilled in the art that various modifications and variations can be made in the

135 present invention without departing from the spirit or scope of the invention. For instance, features illustrated or described as part of one embodiment, can be used on another embodiment to yield a still further embodiment. Thus, it is intended that the present invention cover such modifications and variations within the scope of the appended claims and their equivalents.

140 [0018] The present application is related to U.S. Patent Application No.

11/561,148 filed on November 17, 2006, which is a continuation-in-part of U.S. Patent Application No. 11/556,113 filed on November 2, 2006, which claims priority under 35 U.S.C. § 119 to U.S. Provisional Application No. 60/739,302 filed on November 23, 2005, U.S. Provisional Application No. 60/805,209 filed on June 19, 2006, and U.S. Provisional

145 Application No. 60/805,216 filed on June 19, 2006. The present application also is related to U.S. Patent Application No. 11/561,158 filed on November 17, 2006, which is a continuation-in-part of U.S. Patent Application No. 11/556,142 filed on November 2, 2006, which claims priority under 35 U.S.C. § 119 to U.S. Provisional Application No. 60/739,124 filed on November 23, 2005 and U.S. Provisional Application No. 60/805,209

150 filed on June 19, 2006. The disclosures of the foregoing patent applications in this paragraph are incorporated herein by reference in their entirety.

[0019] As summarized above, embodiments of the present invention encompass a sweetener composition with improved temporal profile and/or flavor profile and methods for improving the temporal profile and/or flavor profile of natural and/or synthetic high-

155 potency sweeteners. In particular, embodiments of the present invention improve the temporal profile and/or flavor profile of a natural and/or synthetic high-potency sweetener while reducing the salty taste that results from the addition of inorganic salts to the sweetener composition. Briefly described, embodiments of this invention address the above-described needs by providing a sweetener composition having improved temporal

160 profile and/or flavor profile comprising at least one natural and/or synthetic high-potency sweetener, at least one inorganic salt, at least one salty taste inhibitor. The sweetener compositions optionally further comprise at least one other sweet taste improving composition other than the at least one inorganic salt. [0020] As described hereinabove, it has been discovered that at least one natural

165 and/or synthetic high-potency sweetener in combination with at least one inorganic salt may impart a more sugar-like taste to the at least one natural and/or synthetic high-potency sweetener. The addition of the inorganic salt, however, may result in the addition of a salty taste to the sweetener compositions. Not wishing to be bound by any theory, it is believed that the taste of the sweetener compositions can be improved further by reducing

170 the additional salty taste through the use of salty taste inhibitors. Accordingly, a sweetener composition and method for providing a sweetener composition with an improved temporal profile and/or flavor profile are provided. In addition, sweetened compositions with a more sugar-like temporal profile and/or flavor profile comprising a sweetenable composition, at least one natural and/or synthetic high-potency sweetener, at

175 least one salt, at least one salty taste inhibitor, and optionally at least one sweet taste improving composition are provided. I. Salty taste inhibitors

[0021] "Salty taste inhibitor", as used herein, includes compositions that reduce, suppress, or inhibit salty taste characteristics, and is synonymous with the phrases

180 "saltiness inhibitor" and "salt inhibitor." Non-limiting examples of salty taste inhibitors include ion channel competitors, epithelial sodium channel inhibitors, and vanilloid receptor- 1 variant salt taste receptor inhibitors.

[0022] It is thought by those of ordinary skill in the art that mammals utilize two types of taste receptors to detect mineral salts. The first taste receptor is Na ⁺ specific and

185 is described as the amiloride-sensitive epithelial Na ⁺ channel ("ENaC") (expressed on the apical membranes of salt-sensitive fungiform tastebud cells) while the second taste receptor does not discriminate among Na ⁺ , K ⁺ and NH ₄ ⁺ and is described as being an amiloride-insensitive channel. Although both the amiloride-sensitive and amiloride- insensitive salt taste receptors are present in humans, the amiloride-insensitive pathway

190 has been identified as being the primary contributor to salty taste in humans. The

amiloride-insensitive pathway is believed to include a variant of the transient receptor potential vanilloid receptor 1 ("TRPVl").

[0023] Not wishing to be bound by any theory, it is believed that the addition of at least one salty taste inhibitor to a combination of natural and/or synthetic high-potency

195 sweeteners and at least one inorganic salt will disrupt the amiloride sensitive and/or amiloride insensitive pathways, thereby reducing the perception of a salty taste. As used herein, the phrase "salty taste inhibitor" refers to any compounds which are safe for human consumption when used in amounts considered generally safe and which reduce, inhibit, or suppress the taste characteristics of a salt.

200 [0024] In one particular embodiment, suitable salty taste inhibitors may comprise compounds which inhibit TRPVl pathways. Non- limiting examples of suitable TRPVl inhibitors (antagonists) may include Maillard reaction products of soy protein hydrolysates and reducing sugars (e.g., xylose), capsazepine, zoniporide, and the chemical compound SB366971 (N-(3-methoxyphenl)-chlorocinnamide) having the chemical structure:

205

Other TVPRl antagonists capable of inhibiting salty taste may include iodo- resiniferatoxin, BCTC, neomycin, ruthenium red, SB-452533, DD161515, DD191515, and

JYL1421.

[0025] As used herein, "protein hydrolysates" include mixtures of amino acids and

210 peptides prepared by hydro lyzing a protein with an acid, enzyme, or combination thereof. Methods of preparing protein hydrolysates are well known to those of ordinary skill in the art and are described in detail in U.S. Patent Nos. 6,875,456; 6,303,178; and 5,077,062, the disclosures of which are incorporated herein by reference in their entirety. [0026] In another particular embodiment, suitable salty taste inhibitors comprise

215 compounds capable of inhibiting salty taste through other mechanisms such as ENaC inhibitors, non-limiting examples of which include salts of citric acid, phosphoric acid, and the like as disclosed in U.S. Patent Publication No. 2006/0062814 (e.g., sodium

citrate, potassium citrate, calcium citrate, magnesium citrate, sodium phosphate, potassium phosphate, calcium phosphate, magnesium phosphate, sodium sulfate, potassium sulfate,

220 calcium sulfate, magnesium sulfate), amiloride, phenamil, benzamil, , and the salts and derivatives thereof. Amiloride, phenamil, and benzamil analogues are disclosed by Hirsch, et al, in J. Med. Chem. 49: 4098-4115 (2006), the disclosure of which is incorporated herein by reference. Amiloride, phenamil, and benzamil analogues are listed in Table 1 and have the general chemical structure:

wherein R may be hydrogen, halogen, hydroxyl, haloalkyl, carboxyl, acyl, acyloxy, amino, amido, carboxyl derivative, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, mercapto, imino, sulfonyl, sulfenyl, sulfϊnyl, sulfamoyl, carboalkoxy, carboxamido, phosphonyl, phospinyl, phosphoryl, phosphino, thioester, thioether,

230 oximino, hydrazino, carbamyl, phopho, phosphonato, or any substituted or unsubstituted straight, chained, branched, cyclic, alkyl, alkynl, alkenyl, aryl, heteroaryl, or heterocyclic group.

Table 1 : Amiloride, Phenamil, and Benzamil Analogues

235 ^; Commercially Available, i?-enantiomer, S-enantiomer

[0027] In still another particular embodiment, combinations of salty taste inhibitors are provided. For example, the sweetener composition may comprise a combination of TRPVl inhibitors, a combination of ENaC inhibitors, or a combination of

240 both TRPVl and ENaC inhibitors.

II. Sweetener Compositions

[0028] The sweetener compositions described herein desirably comprise natural and/or synthetic high-potency sweeteners having a more sugar-like temporal profile and/or flavor profile. As used herein, the phrases "sugar-like characteristic," "sugar-like taste,"

245 "sugary," and "sugar-like" are synonymous. Sugar-like characteristics include any characteristic similar to that of sucrose and include, but are not limited to, maximal response, flavor profile, temporal profile, adaptation behavior, mouthfeel, concentration/response function, tastant/and flavor/sweet taste interactions, spatial pattern selectivity, and temperature effects. These characteristics are dimensions in which the taste

250 of sucrose is different from the tastes of natural and/or synthetic high-potency sweeteners. Of these, however, the flavor profile and temporal profile are particularly important. In a single tasting of a sweet food or beverage, differences (1) in the attributes that constitute a sweetener's flavor profile and (2) in the rates of sweetness onset and dissipation, which constitute a sweetener's temporal profile, between those observed for sucrose and for a

255 natural and/or synthetic high-potency sweetener can be noted. Desirable embodiments of

this invention exhibit a more sugar-like temporal profile or sugar-like flavor profile, or both, than compositions comprising a natural and/or synthetic high-potency sweetener composition, but without a salt or salty taste inhibitor.

[0029] Whether or not a characteristic is more sugar-like is determined by expert

260 sensory panel assessments of sugar and compositions comprising at least one natural and/or synthetic high-potency sweetener, both with and without a sweet taste improving composition. Such assessments quantify similarities of the characteristics of compositions comprising at least one natural and/or synthetic high-potency sweetener, both with and without a sweet taste improving composition, with those comprising sugar. Suitable

265 procedures for determining whether a composition has a more sugar-like taste are well known in the art.

[0030] In a particular embodiment, a panel of assessors is used to measure the reduction of sweetness linger. Briefly described, a panel of assessors (generally 8 to 12 individuals) is trained to evaluate sweetness perception and measure sweetness at several 270 time points from when the sample is initially taken into the mouth until 3 minutes after it has been expectorated. Using statistical analysis, the results are compared between samples containing additives and samples that do not contain additives. A decrease in score for a time point measured after the sample has cleared the mouth indicates there has been a reduction in sweetness perception.

275 [0031] The panel of assessors may be trained using procedures well known to those of ordinary skill in the art. In a particular embodiment, the panel of assessors may be trained using the Spectrum™ Descriptive Analysis Method (Meilgaard et al, Sensory Evaluation Techniques, 3 ^rd edition, Chapter 11). Desirably, the focus of training should be the recognition of and the measure of the basic tastes; specifically, sweet. In order to

280 ensure accuracy and reproducibility of results, each assessor should repeat the measure of the reduction of sweetness linger about three to about five times per sample, taking at least a five minute break between each repetition and/or sample and rinsing well with water to clear the mouth.

[0032] Generally, the method of measuring sweetness comprises taking a 10 mL

285 sample into the mouth, holding the sample in the mouth for 5 seconds and gently swirling the sample in the mouth, rating the sweetness intensity perceived at 5 seconds,

expectorating the sample (without swallowing following expectorating the sample), rinsing with one mouthful of water (e.g., vigorously moving water in mouth as if with mouth wash) and expectorating the rinse water, rating the sweetness intensity perceived

290 immediately upon expectorating the rinse water, waiting 45 seconds and, while waiting those 45 seconds, identifying the time of maximum perceived sweetness intensity and rating the sweetness intensity at that time (moving the mouth normally and swallowing as needed), rating the sweetness intensity after another 10 seconds, rating the sweetness intensity after another 60 seconds (cumulative 120 seconds after rinse), and rating the

295 sweetness intensity after still another 60 seconds (cumulative 180 seconds after rinse). Between samples take a 5 minute break, rinsing well with water to clear the mouth.

[0033] The sweeteners desirably comprise non-caloric sweeteners or low-caloric sweeteners. Non-caloric sweeteners include any sweetener which comprises a lower caloric content and has a sweetness potency greater than sucrose, fructose, or glucose. 300 Non-caloric sweeteners include synthetic and natural high-potency sweeteners.

A. Caloric Sweeteners

[0034] Non-limiting examples of suitable caloric carbohydrate sweeteners include sucrose, fructose, glucose, erythritol, maltitol, lactitol, sorbitol, mannitol, xylitol, D-

305 tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g., α-cyclodextrin, β- cyclodextrin, and γ-cyclodextrin), ribulose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose, psicose, turanose, cellobiose, glucosamine, mannosamine, fucose, glucuronic

310 acid, gluconic acid, glucono-lactone, abequose, galactosamine, xylo-oligosaccharides (xylotriose, xylobiose and the like), gentio-oligoscaccharides (gentiobiose, gentiotriose, gentiotetraose and the like), galacto-oligosaccharides, sorbose, nigero-oligosaccharides, fructooligosaccharides (kestose, nystose and the like), maltotetraol, maltotriol, malto- oligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose

315 and the like), lactulose, melibiose, raffϊnose, rhamnose, ribose, isomerized liquid sugars such as high fructose corn/starch syrup (e.g., HFCS55, HFCS42, or HFCS90), coupling sugars, soybean oligosaccharides, and glucose syrup..

B. Synthetic High-Potency Sweeteners

[0035] As used herein, the phrase "synthetic sweetener" is synonymous with

320 "synthetic high-potency sweetener" and refers to any compositions which are not found in nature and which characteristically have a sweetness potency greater than sucrose, fructose, or glucose, yet have less calories. Non-limiting examples of synthetic sweeteners suitable for embodiments of this invention include sucralose, potassium acesulfame, aspartame, alitame, saccharin, neohesperidin dihydrochalcone, cyclamate, neotame, N- [3- 325 (3-hydroxy-4-methoxyphenyl)propyl]-L-α-aspartyl]-L-phenylal anine 1 -methyl ester, N-[3- (3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-α-aspartyl]-L- phenylalanine 1 -methyl ester, N- [3 -(3 -methoxy-4-hydroxyphenyl)propyl] -L-α-aspartyl] -L-phenylalanine 1 -methyl ester, salts thereof, and the like.

C. Natural High-Potency Sweeteners

330 [0036] As used herein the phrases "natural high-potency sweetener", "NHPS",

"NHPS composition", and "natural high-potency sweetener composition" are synonymous. "NHPS" means any sweetener found in nature which may be in raw, extracted, purified, or any other form, singularly or in combination thereof and

characteristically have a sweetness potency greater than sucrose, fructose, or glucose, yet

335 have less calories. Non-limiting examples of NHPSs suitable for embodiments of this invention include rebaudioside A, rebaudioside B, rebaudioside C (dulcoside B), rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, rubusoside, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin,

340 monellin, mabinlin, brazzein, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, and cyclocarioside I. NHPS also includes modified NHPSs. The modified NHPSs include NHPSs which have been altered naturally. For example, a modified NHPS includes, but is not limited to, NHPSs

345 which have been fermented, contacted with enzyme, or derivatized or substituted on the NHPS. In one embodiment, at least one modified NHPS may be used in combination with at least one NHPS. In another embodiment, at least one modified NHPS may be used without a NHPS. Thus, modified NHPSs may be substituted for a NHPS or may be used in combination with NHPSs for any of the embodiments described herein. For the sake of

350 brevity, however, in the description of embodiments of this invention, a modified NHPS is not expressly described as an alternative to an unmodified NHPS, but it should be understood that modified NHPSs can be substituted for NHPSs in any embodiment disclosed herein.

[0037] In one embodiment, extracts of a NHPS may be used in any purity

355 percentage. In another embodiment, when a NHPS is used as a non-extract, the purity of the NHPS may range for example from about 25 % to about 100 %. According to other embodiments, the purity of the NHPS may range from about 50 % to about 100 %; from about 70 % to about 100 %; from about 80 % to about 100 %; from about 90 % to about

100 %; from about 95 % to about 100 %; from about 95 % to about 99.5 %; from about 96

360 % to about 100 %; from about 97 % to about 100 %; from about 98 % to about 100 %; and from about 99 % to about 100 %.

[0038] Purity, as used here, represents the weight percentage of a respective NHPS compound present in a NHPS extract, in raw or purified form. In one embodiment, a steviolglycoside extract comprises a particular steviolglycoside in a particular purity, with

365 the remainder of the stevioglycoside extract comprising a mixture of other steviolglycosides.

[0039] To obtain a particularly pure extract of a NHPS, such as rebaudioside A, it may be necessary to purify the crude extract to a substantially pure form. Such methods generally are known to those of ordinary skill in the art.

370 [0040] An exemplary method for purifying a NHPS, such as rebaudioside A, is described in U.S. Patent Application No. 11/751,627, filed May 21, 2007, which claims priority to U.S. Provisional Patent Application Nos. 60/805,216 and 60/889,318, filed on June 19, 2006, and February 12, 2007, respectively, all entitled "Rebaudioside A Composition and Method for Purifying Rebaudioside A," the disclosures of which are

375 incorporated herein by reference in their entirety.

[0041] Briefly described, substantially pure rebaudioside A is crystallized in a single step from an aqueous organic solution comprising at least one organic solvent and water in an amount from about 10 % to about 25 % by weight, more particularly from about 15 % to about 20 % by weight. Organic solvents may comprise alcohols, acetone,

380 and acetonitile. Non- limiting examples of alcohols include ethanol, methanol, isopropanol, 1-propanol, 1-butanol, 2-butanol, tert-butanol, and isobutanol. In one embodiment, the at least one organic solvent comprises a mixture of ethanol and methanol present in the aqueous organic solution in a weight ratio ranging from about 20 parts to about 1 part ethanol to about 1 part methanol, in another embodiment from about 3 parts to

385 about 1 part ethanol to about 1 part methanol.

[0042] In one embodiment, the weight ratio of the aqueous organic solution and crude rebaudioside A ranges from about 10 to about 4 parts aqueous organic solution to about 1 part crude rebaudioside A, more particularly from about 5 to about 3 parts aqueous organic solution to about 1 part crude rebaudioside A.

390 [0043] In an exemplary embodiment, the method of purifying rebaudioside A is carried out at approximately room temperature. In another embodiment, the method of purifying rebaudioside A further comprises the step of heating the rebaudioside A solution to a temperature in a range from about 2O ⁰ C to about 4O ⁰ C, or in another embodiment to a reflux temperature, for about 0.25 hour to about 8 hours. In another exemplary

395 embodiment, wherein the method for purifying rebaudioside A comprises the step of

heating the rebaudioside A solution, the method further comprises the step of cooling the rebaudioside A solution to a temperature in the range from about 4 ⁰ C to about 25 ⁰ C for about 0.5 hour to about 24 hours.

[0044] According to particular embodiments, the purity of rebaudioside A may

400 range from about 50 % to about 100 %; from about 70 % to about 100 %; from about 80

% to about 100 %; from about 90 % to about 100 %; from about 95 % to about 100 %; from about 95 % to about 99.5 %; about 96 % to about 100 %; from about 97 % to about

100 %; from about 98 % to about 100 %; and from about 99 % to about 100 %. According to particular embodiments, upon crystallization of crude rebaudioside A the substantially

405 pure rebaudioside A composition comprises rebaudioside A in a purity greater than about

95 % by weight up to about 100 % by weight on a dry basis. In other exemplary embodiments, substantially pure rebaudioside A comprises purity levels of rebaudioside A greater than about 97 % up to about 100 % rebaudioside A by weight on a dry basis, greater than about 98 % up to about 100 % by weight on a dry basis, or greater than about

410 99 % up to about 100 % by weight on a dry basis. The rebaudioside A solution during the single crystallization step may be stirred or unstirred.

[0045] In an exemplary embodiment, the method of purifying rebaudioside A further comprises the step of seeding (optional step) the rebaudioside A solution at an appropriate temperature with high-purity crystals of rebaudioside A sufficient to promote

415 crystallization of the rebaudioside A to form pure rebaudioside A. An amount of rebaudioside A sufficient to promote crystallization of substantially pure rebaudioside A comprises an amount of rebaudioside A from about 0.0001 % to about 1 % by weight of the rebaudioside A present in the solution, more particularly from about 0.01 % to about 1 % by weight. An appropriate temperature for the step of seeding comprises a temperature

420 in a range from about 18 ⁰ C to about 35 ⁰ C.

[0046] In another exemplary embodiment, the method of purifying rebaudioside A further comprises the steps of separating and washing the substantially pure rebaudioside A composition. The substantially pure rebaudioside A composition may be separated from the aqueous organic solution by a variety of solid-liquid separation techniques that 425 utilize centrifugal force, that include, without limitation, vertical and horizontal perforated basket centrifuge, solid bowl centrifuge, decanter centrifuge, peeler type centrifuge, pusher type centrifuge, Heinkel type centrifuge, disc stack centrifuge and cyclone

separation. Additionally, separation may be enhanced by any of pressure, vacuum, and gravity filtration methods, that include, without limitation, the use of belt, drum, Nutsche

430 type, leaf, plate, Rosenmund type, sparkler type, and bag filters and filter press. Operation of the rebaudioside A solid-liquid separation device may be continuous, semi-continuous or in batch mode. The substantially pure rebaudioside A composition also may be washed on the separation device using various aqueous organic solutions and mixtures thereof. The substantially pure rebaudioside A composition can be dried partially or totally on the

435 separation device using any number of gases, including, without limitation, nitrogen and argon, to evaporate residual liquid solvent. The substantially pure rebaudioside A composition may be removed automatically or manually from the separation device using liquids, gases or mechanical means by either dissolving the solid or maintaining the solid form.

440 [0047] In still another exemplary embodiment, the method of purifying rebaudioside A further comprises the step of drying the substantially pure rebaudioside A composition using techniques well known to those skilled in the art, non-limiting examples of which include the use of a rotary vacuum dryer, fluid bed dryer, rotary tunnel dryer, plate dryer, tray dryer, Nauta type dryer, spray dryer, flash dryer, micron dryer, pan

445 dryer, high and low speed paddle dryer and microwave dryer. In an exemplary embodiment, the step of drying comprises drying the substantially pure rebaudioside A composition using a nitrogen or argon purge to remove the residual solvent at a temperature in a range from about 4O ⁰ C to about 6O ⁰ C for about 5 hours to about 100 hours.

450 [0048] In yet another exemplary embodiment, wherein the crude rebaudioside A mixture comprises substantially no rebaudioside D impurity, the method of purifying rebaudioside A further comprises the step of slurrying the composition of substantially pure rebaudioside A with an organic solvent or an aqueous organic solution prior to the step of separating and drying the substantially pure rebaudioside A composition. The

455 slurry is a mixture comprising a solid and an aqueous organic solution or organic solvent, wherein the solid comprises the substantially pure rebaudioside A composition and is only sparingly soluble in the aqueous organic solution or organic solvent. In an embodiment, the substantially pure rebaudioside A composition and aqueous organic solution or organic solvent are present in the slurry in a weight ratio ranging from about 15 parts to 1 part

460 aqueous organic solution to about 1 part substantially pure rebaudioside A composition. In one embodiment, the slurry is maintained at room temperature. In another embodiment, the step of slurrying comprises heating the slurry to a temperature in a range from about 20 to about 4O ⁰ C. The substantially pure rebaudioside A composition is slurried for about 0.5 hour to about 24 hours.

465 [0049] In still yet another exemplary embodiment, the method of purifying rebaudioside A further comprises the steps of separating the substantially pure rebaudioside A composition from the aqueous organic solution or organic solvent of the slurry and washing the substantially pure rebaudioside A composition followed by the step of drying the substantially pure rebaudioside A composition.

470 [0050] If further purification is desired, the method of purifying rebaudioside A described herein may be repeated or the substantially pure rebaudioside A composition may be purified further using an alternative purification method, such as the column chromatography.

[0051] It also is contemplated that other NHPSs may be purified using the

475 purification method described herein, requiring only minor experimentation that would be obvious to those of ordinary skill in the art.

[0052] The purification of rebaudioside A by crystallization as described above results in the formation of at least three different polymorphs: Form 1 : a rebaudioside A hydrate; Form 2: an anhydrous rebaudioside A; and Form 3: a rebaudioside A solvate. In

480 addition to the at least three polymorphic forms of rebaudioside A, the purification of rebaudioside A may result in the formation of an amorphous form of rebaudioside A, Form 4. The aqueous organic solution and temperature of the purification process influence the resulting polymorphs in the substantially pure rebaudioside A composition. Figures 1-5 are exemplary powder x-ray diffraction (XRPD) scans of the polymorphic and

485 amorphous forms of rebaudioside A: Form 1 (hydrate), Form 2 (anhydrate), Form 3A (methanol solvate), Form 3B (ethanol solvate), and Form 4 (amorphous), respectively.

[0053] The material properties of the four rebaudioside A polymorphs are summarized in the following table:

Table 7: Rebaudioside A Polymorphic and Amorphous Forms

490

[0054] The type of polymorph formed is dependent on the composition of the aqueous organic solution, the temperature of the crystallization step, and the temperature during the drying step. Form 1 and Form 3 are believed to be formed during the single crystallization step while Form 2 is believed to be formed during the drying step after

495 conversion from Form 1 or Form 3.

[0055] Low temperatures during the crystallization step, in the range of about 2O ⁰ C to about 5O ⁰ C, and a low ratio of water to the organic solvent in the aqueous organic solution results in the formation of Form 3. High temperatures during the crystallization step, in the range of about 50°C to about 80°C, and a high ratio of water to the organic

500 solvent in the aqueous organic solution results in the formation of Form 1. Form 1 can be converted to Form 3 by slurrying in an anhydrous solvent at room temperature (2-16 hours) or at reflux for approximately (0.5-3 hours). Form 3 can be converted to Form 1 by slurrying the polymorph in water at room temperature for approximately 16 hours or at reflux for approximately 2-3 hours. Form 3 can be converted to Form 2 during the drying

505 process; however, increasing either the drying temperature above 70 ⁰ C or the drying time of a substantially pure rebaudioside A composition can result in decomposition of the rebaudioside A and increase the level of rebaudioside B impurity in the substantially pure rebaudioside A composition. Form 2 can be converted to Form 1 with the addition of water.

510 [0056] Form 4 may be formed from Form 1, 2, 3, or combinations thereof, using methods well known to those of ordinary skill in the art. Non-limiting examples of such methods include ball milling, precipitation, lypophilization, cryo-grinding, and spray- drying. In a particular embodiment, Form 4 can be prepared from a substantially pure

rebaudioside A composition obtained by the purification methods described hereinabove 515 by spray-drying a solution of the substantially pure rebaudioside A composition.

[0057] According to particular embodiments, the rebaudioside A composition may be modified to comprise particular amounts of the polymorphic or amorphous forms. For example, in one embodiment the rebaudioside A composition may be modified to have an increased amount of Forms 2, 3, or 4, or a combination thereof (such that the total amount 520 of the combined Forms falls within the desired range) while decreasing the amount of Form 1 present. Not wishing to be bound by any theory, by controlling the amount of the particular polymorphic and/or amorphous forms present in the rebaudioside A composition, a desired rate of dissolution of the rebaudioside A composition may be obtained.

525 [0058] For example, in a particular embodiment the rebaudioside A composition may comprise any one of Forms 2, 3, or 4, or a combination thereof (such that the total amount of the combined Forms falls within the designated range) in an amount of at least about 10 % by weight of the rebaudioside A composition, at least about 25 %, at least about 50 %, at least about 75 %, at least about 90 %, or at least 99 % by weight of the

530 rebaudioside A composition. In another embodiment, the rebaudioside A composition may comprise an amount of any one of Forms 2, 3, or 4, or a combination thereof (such that the total amount of the combined Forms falls within the designated range) in an amount from about 10 % up to about 100 % by weight of the rebaudioside A composition, from about 25 % up to about 100 %, from about 50 % up to about 100 %, from about 75 %

535 up to about 100 %, or from about 90 % up to about 100 % by weight of the rebaudioside A composition. Alternatively or in addition to controlling the amount of Forms 2, 3, or 4, or combinations thereof which are present in the rebaudioside A composition, one skilled in the art may desire to control the rate of dissolution of the rebaudioside A composition by modifying the amount of Form 1 present in the rebaudioside A composition. Accordingly,

540 in a particular embodiment the rebaudioside A composition may comprise Form 1 in an amount up to about 50 % by weight of the rebaudioside A composition, up to about 25 %, up to about 10 %, up to about 5 %, or up to about 1 % by weight of the rebaudioside A composition. In another embodiment, the rebaudioside A composition may comprise Form 1 in an amount from about 0.5 % up to about 50 % by weight of the rebaudioside A

545 composition, from about 0.5 % up to about 25 %, from about 0.5 % up to about 10 %,

from about 0.5 % up to about 5 %, or from about 0.5 % up to about 1 % by weight of the rebaudioside A composition.

C. Combinations of Natural and/or Synthetic High-Potency Sweeteners

[0059] The NHPS and synthetic sweeteners may be used individually or in

550 combination with other NHPS and/or synthetic sweeteners. For example, the sweetener composition may comprise a single NHPS or a single synthetic sweetener; a single NHPS in combination with a single synthetic sweetener; one or more NHPSs in combination with a single synthetic sweetener; a single NHPS in combination with one or more synthetic sweeteners; or one or more NHPSs in combination with one or more synthetic sweeteners.

555 A plurality of natural and/or synthetic high-potency sweeteners may be used as long as the combined effect does not adversely affect the taste of the sweetener composition or orally sweetened composition.

[0060] For example, particular embodiments comprise combinations of NHPSs, such as steviolglycosides. Non-limiting examples of suitable steviolglycosides which may

560 be combined include rebaudioside A, rebaudioside B, rebaudioside C (dulcoside B), rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, rubusoside, stevioside, or steviolbioside. According to particular embodiments of the present invention, the combination of high-potency sweeteners comprises rebaudioside A in combination with rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, stevioside, steviolbioside,

565 dulcoside A, or combinations thereof.

[0061] Generally, according to a particular embodiment, rebaudioside A is present in the combination of high-potency sweeteners in an amount in the range of about 50 to about 99.5 % by weight of the combination of high-potency sweeteners, in another embodiment in the range of about 70 to about 90 % by weight, and in yet another 570 embodiment in the range of about 75 to about 85 % by weight.

[0062] In another particular embodiment, rebaudioside B is present in the combination of high-potency sweeteners in an amount in the range of about 1 to about 8 % by weight of the combination of high-potency sweeteners, in another embodiment in the range of about 2 to about 5 % by weight, and in yet another embodiment in the range of 575 about 2 to about 3 % by weight.

[0063] In another particular embodiment, rebaudioside C is present in the combination of high-potency sweeteners in an amount in the range of about 1 to about 10 % by weight of the combination of high-potency sweeteners, in another embodiment in the range of about 3 to about 8 % by weight, and in yet another embodiment in the range of 580 about 4 to about 6 % by weight.

[0064] In still another particular embodiment, rebaudioside E is present in the combination of high-potency sweeteners in an amount in the range of about 0.1 to about 4 % by weight of the combination of high-potency sweeteners, in another embodiment in the range of about 0.1 to about 2 % by weight, and in yet another embodiment in the range of 585 about 0.5 to about 1 % by weight.

[0065] In still another particular embodiment, rebaudioside F is present in the combination of high-potency sweeteners in an amount in the range of about 0.1 to about 4 % by weight of the combination of high-potency sweeteners, in another embodiment in the range of about 0.1 to about 2 % by weight, and in yet another embodiment in the range of 590 about 0.5 to about 1 % by weight.

[0066] In still yet another particular embodiment, dulcoside A is present in the combination of high-potency sweeteners in an amount in the range of about 0.1 to about 4 % by weight of the combination of high-potency sweeteners, in another embodiment in the range of about 0.1 to about 2 % by weight, and in yet another embodiment in the range of 595 about 0.5 to about 1 % by weight.

[0067] In another particular embodiment, stevioside is present in the combination of high-potency sweeteners in an amount in the range of about 0.5 to about 10 % by weight of the combination of high-potency sweeteners, in another embodiment in the range of about 1 to about 6 % by weight, and in yet another embodiment in the range of 600 about 1 to about 4 % by weight.

[0068] In still another particular embodiment, steviolbioside is present in the combination of high-potency sweeteners in an amount in the range of about 0.1 to about 4 % by weight of the combination of high-potency sweeteners, in another embodiment in the range of about 0.1 to about 2 % by weight, and in yet another embodiment in the range of 605 about 0.5 to about 1 % by weight.

[0069] According to a particular embodiment, the high-potency sweetener composition comprises a combination of rebaudioside A, stevioside, rebaudioside B, rebaudioside C, and rebaudioside F; wherein rebaudioside A is present in the combination of high-potency sweeteners in an amount in the range of about 75 to about 85 % by weight 610 based on the total weight of the combination of high-potency sweeteners, stevioside is present in an amount in the range of about 1 to about 6 % by weight, rebaudioside B is present in an amount in the range of about 2 to about 5 % by weight, rebaudioside C is present in an amount in the range of about 3 to about 8 % by weight, and rebaudioside F is present in an amount in the range of about 0.1 to about 2 % by weight.

615 [0070] In addition, those of ordinary skill in the art should appreciate that the sweetener composition can be customized to obtain a desired calorie content. For example, a low-caloric or non-caloric NHPS may be combined with a caloric natural sweetener and/or other caloric additives to produce a sweetener composition with a preferred calorie content.

620 D. Salts

[0071] The sweetener compositions provided herein further comprise at least one salt to improve the temporal profile and/or flavor profile of the at least one natural and/or synthetic high-potency sweetener. The term "salt", as used herein, refers to inorganic or organic salts which allow retention of the desired taste activity of the sweet taste

625 improving compositions of the present invention and are safe for human or animal consumption in a generally acceptable range. Alkali metal (for example, sodium or potassium) or alkaline earth metal (for example, calcium or magnesium) salts can be made. Salts also may include combinations of alkali and alkaline earth metals. Non- limiting examples of such salts are (a) acid addition salts formed with inorganic acids and

630 inorganic bases such as calcium, bismuth, barium, magnesium, aluminum, copper, cobalt, nickel, cadmium, sodium, potassium, and the like; (b) base addition salts formed with organic bases and organic or inorganic acids such as ammonia, N ₅ N- dibenzylethylenediamine, D-glucosamine, tetraethylammonium, or ethylenediamine; or (c) combinations of (a) and (b). Thus, any salt forms which may be derived from the sweet

635 taste improving compositions described hereinbelow may be used. The salt forms of the additives can be added to the natural and/or synthetic sweetener composition in the same amounts as their acid or base forms.

[0072] In particular embodiments, suitable inorganic salts useful as sweet taste improving additives include, but are not limited to, sodium chloride, potassium chloride,

640 sodium sulfate, potassium citrate, europium chloride (EUCI3), gadolinium chloride (GdCl ₃ ), terbium chloride (TbCl ₃ ), magnesium sulfate, alum, magnesium chloride, mono-, di-, tri-basic sodium or potassium salts of phosphoric acid (e.g., inorganic phosphates), salts of hydrochloric acid (e.g., inorganic chlorides), sodium carbonate, sodium bisulfate, and sodium bicarbonate. Furthermore, in particular embodiments, suitable organic salts

645 useful as sweet taste improving additives include, but are not limited to, choline chloride, alginic acid sodium salt (sodium alginate), glucoheptonic acid sodium salt, gluconic acid sodium salt (sodium gluconate), gluconic acid potassium salt (potassium gluconate), guanidine HCl, glucosamine HCl, monosodium glutamate (MSG), adenosine monophosphate salt, magnesium gluconate, potassium tartrate (monohydrate), and sodium

650 tartrate (dihydrate).

[0073] Suitable organic acid salt additives include, but are not limited to, sodium, calcium, potassium, and magnesium salts of all organic acids, such as salts of citric acid, malic acid, tartaric acid, fumaric acid, lactic acid (e.g., sodium lactate), alginic acid (e.g., sodium alginate), ascorbic acid (e.g., sodium ascorbate), benzoic acid (e.g., sodium

655 benzoate or potassium benzoate), and adipic acid. The examples of the organic acid salt additives described optionally may be substituted with one or more of the following moieties selected from the group consisting of hydrogen, alkyl, alkenyl, alkynyl, halo, haloalkyl, carboxyl, acyl, acyloxy, amino, amido, carboxyl derivatives, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, thiol, imine, sulfonyl,

660 sulfenyl, sulfϊnyl, sulfamyl, carboxalkoxy, carboxamido, phosphonyl, phosphinyl, phosphoryl, phosphino, thioester, thioether, anhydride, oximino, hydrazino, carbamyl, phospho, phosphonato, and any other viable functional group, provided the substituted organic acid salt additive functions to improve the sweet taste of the at least one natural and/or synthetic high-potency sweetener.

665 E. Other Sweet Taste Improving Compositions

[0074] Particular embodiments of the sweetener compositions provided herein optionally may comprise sweet taste improving compositions other than the inorganic salts described hereinabove. As used herein, the phrase "sweet taste improving composition" includes any composition which imparts a more sugar-like temporal profile or sugar-like

670 flavor profile or both to an NCS. Examples of sweet taste improving compositions include, but are not limited to, carbohydrates, polyols, amino acids, and other sweet taste improving taste additives imparting such sugar-like characteristics.

[0075] In one embodiment, a single sweet taste improving composition may be used in combination with a single natural and/or synthetic high-potency sweetener and at

675 least one salt and at least one salty taste inhibitor. In another embodiment of the present invention, a single sweet taste improving composition may be used in combination with one or more natural and/or synthetic high-potency sweeteners and at least one salt and at least one salty taste inhibitor. In yet another embodiment, one or more sweet taste improving compositions may be used in combination with a single natural and/or synthetic

680 high-potency sweetener and at least one salt and at least one salty taste inhibitor. In a further embodiment, there may be a plurality of sweet taste improving combinations used in combination with one or more natural and/or synthetic high-potency sweeteners and at least one salt and at least one salty taste inhibitor.

[0076] As used herein, the term "carbohydrate" generally refers to aldehyde or

685 ketone compounds substituted with multiple hydroxyl groups, of the general formula (CH ₂ O) _n , wherein n is 3-30, as well as their oligomers and polymers. The carbohydrates of the present invention can, in addition, be substituted or deoxygenated at one or more positions. Carbohydrates, as used herein, encompass unmodified carbohydrates, carbohydrate derivatives, substituted carbohydrates, and modified carbohydrates. As used

690 herein, the phrases "carbohydrate derivatives", "substituted carbohydrate", and "modified carbohydrates" are synonymous. Modified carbohydrate means any carbohydrate wherein at least one atom has been added, removed, substituted, or combinations thereof. Thus, carbohydrate derivatives or substituted carbohydrates include substituted and unsubstituted monosaccharides, disaccharides, oligosaccharides, and polysaccharides. The

695 carbohydrate derivatives or substituted carbohydrates optionally can be deoxygenated at any corresponding C-position, and/or substituted with one or more moieties such as hydrogen, halogen, haloalkyl, carboxyl, acyl, acyloxy, amino, amido, carboxyl derivatives, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, mercapto, imino, sulfonyl, sulfenyl, sulfinyl, sulfamoyl, carboalkoxy, carboxamido, phosphonyl,

700 phosphinyl, phosphoryl, phosphino, thioester, thioether, oximino, hydrazino, carbamyl, phospho, phosphonato, or any other viable group provided the carbohydrate derivative or

substituted carbohydrate functions to improve the sweet taste of the sweetener composition.

[0077] Non-limiting examples of carbohydrates in embodiments of this invention

705 include tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g., α-cyclodextrin, β- cyclodextrin, and γ-cyclodextrin), maltodextrin (including resistant maltodextrins such as Fibersol-2™), dextran, sucrose, glucose, ribulose, fructose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, gulose, idose, talose,

710 erythrulose, xylulose, psicose, turanose, cellobiose, amylopectin, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, glucono-lactone, abequose, galactosamine, beet oligosaccharides, isomalto-oligosaccharides (isomaltose, isomaltotriose, panose and the like), xylo-oligosaccharides (xylotriose, xylobiose and the like), gentio-oligoscaccharides (gentiobiose, gentiotriose, gentiotetraose and the like),

715 sorbose, nigero-oligosaccharides, fructooligosaccharides (kestose, nystose and the like), maltotetraol, maltotriol, malto-oligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose and the like), lactulose, melibiose, raffϊnose, rhamnose, ribose, isomerized liquid sugars such as high fructose corn/starch syrup (e.g., HFCS55, HFCS42, or HFCS90), coupling sugars, soybean oligosaccharides, and glucose

720 syrup. Additionally, the carbohydrates as used herein may be in either the D- or reconfiguration.

[0078] The term "polyol", as used herein, refers to a molecule that contains more than one hydroxyl group. A polyol may be a diol, triol, or a tetraol which contain 2, 3, and 4 hydroxyl groups, respectively. A polyol also may contain more than four hydroxyl 725 groups, such as a pentaol, hexaol, heptaol, or the like, which contain, 5, 6, or 7 hydroxyl groups, respectively. Additionally, a polyol also may be a sugar alcohol, polyhydric alcohol, or polyalcohol which is a reduced form of carbohydrate, wherein the carbonyl group (aldehyde or ketone, reducing sugar) has been reduced to a primary or secondary hydroxyl group.

730 [0079] Non-limiting examples of sweet taste improving polyol additives in embodiments of this invention include erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomalt, propylene glycol, glycerol (glycerine), threitol, galactitol,

reduced isomalto-oligosaccharides, reduced xylo-oligosaccharides, reduced gentio- oligosaccharides, reduced maltose syrup, reduced glucose syrup, and sugar alcohols or any 735 other carbohydrates capable of being reduced which do not adversely affect the taste of the sweetener composition.

[0080] Suitable sweet taste improving amino acid additives for use in embodiments of this invention include, but are not limited to, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine,

740 tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (alpha-, beta-, or gamma- isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine, and their salt forms such as sodium or potassium salts or acid salts. The sweet taste improving amino acid additives also may be in the D- or L- configuration and in the mono-, di-, or tri- form of the same or different

745 amino acids. Additionally, the amino acids may be α-, β-, J-, δ-, and ε- isomers if appropriate. Combinations of the foregoing amino acids and their corresponding salts (e.g., sodium, potassium, calcium, magnesium salts or other alkali or alkaline earth metal salts thereof, or acid salts) also are suitable sweet taste improving additives in embodiments of this invention. The amino acids may be natural or synthetic. The amino

750 acids also may be modified. Modified amino acid refers to any amino acid wherein at least one atom has been added, removed, substituted, or combinations thereof (e.g., N- alkyl amino acid, N-acyl amino acid, or N-methyl amino acid). Non- limiting examples of modified amino acids include amino acid derivatives such as trimethyl glycine, N-methyl- glycine, and N-methyl-alanine. As used herein, amino acids encompass both modified and

755 unmodified amino acids. As used herein, modified amino acid also may encompass peptides and polypeptides (e.g., dipeptides, tripeptides, tetrapeptides, and pentapeptides) such as glutathione and L-alanyl-L-glutamine.

[0081] Suitable sweet taste improving polyamino acid additives include poly-L- aspartic acid, poly-L-lysine (e.g., poly-L-α- lysine or poly-L-ε-lysine), poly-L-ornithine 760 (e.g., poly-L-α-ornithine or poly-L-γ-ornithine), poly-L-arginine, other polymeric forms of amino acids, and salt forms thereof (e.g., magnesium, calcium, potassium, or sodium salts such as L-glutamic acid mono sodium salt). The sweet taste improving polyamino acid additives also may be in the D- or L- configuration. Additionally, the polyamino acids may be α-, β-, γ-, δ-, and ε- isomers if appropriate. Combinations of the foregoing

765 polyamino acids and their corresponding salts (e.g., sodium, potassium, calcium, magnesium salts or other alkali or alkaline earth metal salts thereof or acid salts) also are suitable sweet taste improving additives in embodiments of this invention. The polyamino acids described herein also may comprise co-polymers of different amino acids. The polyamino acids may be natural or synthetic. The polyamino acids also may be modified,

770 such that at least one atom has been added, removed, substituted, or combinations thereof (e.g., N-alkyl polyamino acid or N-acyl polyamino acid). As used herein, polyamino acids encompass both modified and unmodified polyamino acids. In accordance with particular embodiments, modified polyamino acids include, but are not limited to polyamino acids of various molecular weights (MW), such as poly-L-α-lysine with a MW of 1,500, MW of

775 6,000, MW of 25,200, MW of 63,000, MW of 83,000, or MW of 300,000.

[0082] Suitable sweet taste improving sugar acid additives for use in embodiments of this invention include, but are not limited to, aldonic, uronic, aldaric, alginic, gluconic, glucuronic, glucaric, galactaric, galacturonic, and their salts (e.g., sodium, potassium, calcium, magnesium salts or other physiologically acceptable salts), and combinations 780 thereof.

[0083] Suitable sweet taste improving nucleotide additives for use in embodiments of this invention include, but are not limited to, inosine monophosphate (IMP), guanosine monophosphate (GMP), adenosine monophosphate (AMP), cytosine monophosphate (CMP), uracil monophosphate (UMP), inosine diphosphate, guanosine diphosphate, 785 adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosine triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, and their alkali or alkaline earth metal salts, and combinations thereof. The nucleotides described herein also may comprise nucleotide-related additives, such as nucleosides or nucleic acid bases (e.g., guanine, cytosine, adenine, thymine, uracil).

790 [0084] Suitable sweet taste improving organic acid additives include any compound which comprises a -COOH moiety. Suitable sweet taste improving organic acid additives for use in embodiments of this invention include, but are not limited to, C2- C30 carboxylic acids, substituted hydroxyl C1-C30 carboxylic acids, benzoic acid, substituted benzoic acids (e.g. 2,4-dihydroxybenzoic acid), substituted cinnamic acids,

795 hydroxyacids, substituted hydroxybenzoic acids, substituted cyclohexyl carboxylic acids, tannic acid, lactic acid, tartaric acid, citric acid, gluconic acid, glucoheptonic acids, adipic

acid, hydroxycitric acid, malic acid, fruitaric acid (a blend of malic, fumaric, and tartaric acids), fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, glucosamine hydrochloride, glucono delta lactone, caffeic acid, bile acids, acetic acid, 800 ascorbic acid, alginic acid, erythorbic acid, polyglutamic acid, and their alkali or alkaline earth metal salt derivatives thereof. In addition, the sweet taste improving organic acid additives also may be in either the D- or L- configuration.

[0085] Suitable sweet taste improving organic acid salt additives include, but are not limited to, sodium, calcium, potassium, and magnesium salts of all organic acids, such

805 as salts of citric acid, malic acid, tartaric acid, fumaric acid, lactic acid (e.g., sodium lactate), alginic acid (e.g., sodium alginate), ascorbic acid (e.g., sodium ascorbate), benzoic acid (e.g., sodium benzoate or potassium benzoate), and adipic acid. The examples of the sweet taste improving organic acid salt additives described optionally may be substituted with one or more of the following moieties selected from the group

810 consisting of hydrogen, alkyl, alkenyl, alkynyl, halo, haloalkyl, carboxyl, acyl, acyloxy, amino, amido, carboxyl derivatives, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, thiol, imine, sulfonyl, sulfenyl, sulfϊnyl, sulfamyl, carboxalkoxy, carboxamido, phosphonyl, phosphinyl, phosphoryl, phosphino, thioester, thioether, anhydride, oximino, hydrazino, carbamyl, phospho, phosphonato, and any other

815 viable group, provided the substituted organic acid salt additive functions to improve the sweet taste of the sweetener composition.

[0086] Suitable sweet taste improving inorganic acid additives for use in embodiments of this invention include, but are not limited to, phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, 820 sodium dihydrogen phosphate, and their corresponding alkali or alkaline earth metal salts thereof.

[0087] Suitable sweet taste improving bitter compound additives for use in embodiments of this invention include, but are not limited to, caffeine, quinine, urea, bitter orange oil, naringin, quassia, and salts thereof.

825 [0088] Suitable sweet taste improving flavorant and flavoring ingredient additives for use in embodiments of this invention may include, but are not limited to, vanillin, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, viridiflorol, almond,

menthol (including menthol without mint), grape skin extract, and grape seed extract. "Flavorant" and "flavoring ingredient" are synonymous, and include natural or synthetic

830 substances or combinations thereof. Flavorants also include any other substance which imparts flavor, and may include natural or non-natural (synthetic) substances which are safe for human or animals when used in a generally accepted range. Non-limiting examples of proprietary flavorants may include Dόhler™ Natural Flavoring Sweetness Enhancer Kl 4323 (Dόhler™, Darmstadt, Germany), Symrise™ Natural Flavor Mask for

835 Sweeteners 161453 and 164126 (Symrise, Holzminden™, Germany), Natural Advantage™ Bitterness Blockers 1, 2, 9 and 10 (Natural Advantage™, Freehold, New Jersey, U.S.A.), and Sucramask™ (Creative Research Management, Stockton, California, U.S.A.).

[0089] Suitable sweet taste improving polymer additives for use in embodiments

840 of this invention may include, but are not limited to, chitosan, pectin, pectic, pectinic, polyuronic, polygalacturonic acid, starch, food hydrocolloid or crude extracts thereof (e.g., gum acacia Senegal (Fibergum™), gum acacia seyal, carageenan), poly-L-lysine (e.g., poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g., poly-L-α-ornithine or poly-L- γ-ornithine), polyarginine, polypropylene glycol, polyethylene glycol, poly(ethylene

845 glycol methyl ether), polyaspartic acid, polyglutamic acid, polyethyleneimine, alginic acid, sodium alginate, propylene glycol alginate, sodium hexametaphosphate (SHMP) and its salts, and sodium polyethyleneglycolalginate and other cationic and anionic polymers.

[0090] Suitable sweet taste improving protein or protein hydrolysate additives for use in embodiments of this invention include, but are not limited to, bovine serum albumin

850 (BSA), whey protein (including fractions or concentrates thereof such as 90% instant whey protein isolate, 34% whey protein, 50% hydrolyzed whey protein, and 80% whey protein concentrate), soluble rice protein, soy protein, protein isolates, protein hydrolysates, reaction products of protein hydrolysates, glycoproteins, and/or proteoglycans containing amino acids (e.g., glycine, alanine, serine, threonine, asparagine,

855 glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, hydroxyproline, and the like), collagen (e.g., gelatin), partially hydrolyzed collagen (e.g., hydrolyzed fish collagen), and collagen hydrolysates (e.g., porcine collagen hydrolysate).

[0091] Suitable sweet taste improving surfactant additives for use in embodiments of this invention include, but are not limited to, polysorbates (e.g., polyoxyethylene

860 sorbitan monooleate (polysorbate 80), polysorbate 20, polysorbate 60), sodium dodecylbenzenesulfonate, dioctyl sulfosuccinate or dioctyl sulfosuccinate sodium, sodium dodecyl sulfate, cetylpyridinium chloride (hexadecylpyridinium chloride), hexadecyltrimethylammonium bromide, sodium cholate, carbamoyl, choline chloride, sodium glycocholate, sodium taurodeoxycholate, lauric arginate, sodium stearoyl lactylate,

865 sodium taurocholate, lecithins, sucrose oleate esters, sucrose stearate esters, sucrose palmitate esters, sucrose laurate esters, and other emulsifϊers, and the like.

[0092] Suitable sweet taste improving flavonoid additives for use in embodiments of this invention generally are classified as flavonols, flavones, flavanones, flavan-3-ols, isoflavones, or anthocyanidins. Non- limiting examples of flavonoid additives include 870 catechins (e.g., green tea extracts such as Polyphenon™ 60, Polyphenon™ 30, and Polyphenon™ 25 (Mitsui Norin Co., Ltd., Japan), polyphenols, rutins (e.g., enzyme modified rutin Sanmelin™ AO (San-Ei Gen F.F.I., Inc., Osaka, Japan)), neohesperidin, naringin, and the like.

[0093] Suitable sweet taste improving alcohol additives for use in embodiments of

875 this invention include, but are not limited to, ethanol.

[0094] Suitable sweet taste improving astringent compound additives include, but are not limited to, tannic acid, europium chloride (EUCI3), gadolinium chloride (GdCIs), terbium chloride (TbCl ₃ ), alum, tannic acid, and polyphenols (e.g., tea polyphenols).

[0095] Suitable sweet taste improving vitamins include nicotinamide (Vitamin B3)

880 and pyridoxal hydrochloride (Vitamin B6).

[0096] The sweet taste improving compositions also may comprise other natural and/or synthetic high-potency sweeteners. For example, wherein the sweetener composition comprises at least one NHPS, the at least one sweet taste improving composition may comprise a synthetic high-potency sweetener, non-limiting examples of

885 which include sucralose, potassium acesulfame, aspartame, alitame, saccharin, neohesperidin dihydrochalcone, cyclamate, neotame, N-[3-(3-hydroxy-4- methoxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine 1 -methyl ester, N-[3-(3-hydroxy-4- methoxyphenyl)-3-methylbutyl]-L-α-aspartyl]-L-phenylalanine 1 -methyl ester, N- [3 -(3- methoxy-4-hydroxyphenyl)propyl]-L-α-aspartyl]-L-phenylalani ne 1-methyl ester, salts

890 thereof, and the like. The sweet taste improving compositions also may be in salt form

which may be obtained using standard procedures well known in the art. The term "salt" also refers to complexes that retain the desired chemical activity of the sweet taste improving compositions of the present invention and are safe for human or animal consumption in a generally acceptable range. Alkali metal (for example, sodium or

895 potassium) or alkaline earth metal (for example, calcium or magnesium) salts also can be made. Salts also may include combinations of alkali and alkaline earth metals. Non- limiting examples of such salts are (a) acid addition salts formed with inorganic acids and salts formed with organic acids; (b) base addition salts formed with metal cations such as calcium, bismuth, barium, magnesium, aluminum, copper, cobalt, nickel, cadmium,

900 sodium, potassium, and the like, or with a cation formed from ammonia, N ₅ N- dibenzylethylenediamine, D-glucosamine, tetraethylammonium, or ethylenediamine; or (c) combinations of (a) and (b). Thus, any salt forms which may be derived from the sweet taste improving compositions may be used with the embodiments of the present invention as long as the salts of the sweet taste improving additives do not adversely affect the taste

905 of the sweetener compositions or the orally ingestible compositions comprising the sweetener compositions. The salt forms of the additives can be added to the sweetener compositions in the same amounts as their acid or base forms.

[0097] In particular embodiments, suitable sweet taste improving inorganic salts useful as sweet taste improving additives include, but are not limited to, sodium chloride,

910 potassium chloride, sodium sulfate, potassium citrate, europium chloride (EUCI3), gadolinium chloride (GdCIs), terbium chloride (TbCl ₃ ), magnesium sulfate, alum, magnesium chloride, mono-, di-, tri-basic sodium or potassium salts of phosphoric acid (e.g., inorganic phosphates), salts of hydrochloric acid (e.g., inorganic chlorides), sodium carbonate, sodium bisulfate, and sodium bicarbonate. Furthermore, in particular

915 embodiments, suitable organic salts useful as sweet taste improving additives include, but are not limited to, choline chloride, alginic acid sodium salt (sodium alginate), glucoheptonic acid sodium salt, gluconic acid sodium salt (sodium gluconate), gluconic acid potassium salt (potassium gluconate), guanidine HCl, glucosamine HCl, monosodium glutamate (MSG), adenosine monophosphate salt, magnesium gluconate, potassium

920 tartrate (monohydrate), and sodium tartrate (dihydrate).

[0098] Those of ordinary skill in the art will appreciate that the optional sweet taste improving compositions may comprise any combination of sweet taste improving

compositions. Such combinations are disclosed in more detail in co-pending U.S. Patent Application Nos. 11/,561,148 and 11/561,158 filed on November 17, 2006, the disclosures 925 of which are incorporated herein by reference in their entirety. In particular embodiments, the sweetener compositions comprising at least one sweetener, at least one salt, and at least one salt inhibitor may further comprise other sweet taste improving compositions, non- limiting examples of which include:

I . at least one carbohydrate; 930 2. at least one polyol;

3. at least one amino acid;

4. at least one other sweet taste improving additive;

5. at least one polyol, at least one amino acid, and at least one other sweet taste improving additive;

935 6. at least one carbohydrate, and at least one polyol;

7. at least one carbohydrate, and at least one amino acid;

8. at least one carbohydrate, and at least one other sweet taste improving additive;

9. at least one polyol, and at least one amino acid;

940 10. at least one polyol, and at least one other sweet taste improving additive;

I I. at least one amino acid, and at least one other sweet taste improving additive;

12. at least one carbohydrate, at least one polyol, and at least one amino 945 acid;

13. at least one carbohydrate, at least one polyol, and at least one other sweet taste improving additive;

14. at least one polyol, at least one amino acid, and at least one other sweet taste improving additive; and

950 15. at least one carbohydrate, at least one amino acid, and at least one other sweet taste improving additive.

[0099] These fifteen major combinations further may be broken down into further combinations in order to improve the overall taste of the sweetener composition or the orally ingestible compositions comprising the sweetener composition.

955 [00100] As explained above, sweet taste improving compositions other than the at least one salt may be selected from the group consisting of polyols, carbohydrates, amino acids, other sweet taste improving additives, and combinations thereof. Non-limiting examples of sweet taste improving compositions that may be used in addition to the at least one salt may include combinations of sweet taste improving compositions, including:

960 i. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one other sweet taste improving additive; ii. at least one polyol, at least one carbohydrate, and at least one other sweet taste improving additive; iii. at least one polyol and at least one other sweet taste improving additive; 965 iv. at least one polyol and at least one carbohydrate; v. at least one carbohydrate and at least one other sweet taste improving additive; vi. at least one polyol and at least one amino acid; vii. at least one carbohydrate and at least one amino acid; 970 viii. at least one amino acid and at least one other sweet taste improving additive.

[00101] Other combinations of sweet taste improving compositions that may be used in combination with the at least one salt in accordance with embodiments of this 975 invention include:

1. at least one polyol, at least one carbohydrate, and at least one amino acid;

2. at least one polyol, at least one carbohydrate, and at least one polyamino acid;

3. at least one polyol, at least one carbohydrate, and at least one sugar acid;

4. at least one polyol, at least one carbohydrate, and at least one nucleotide; 980 5. at least one polyol, at least one carbohydrate, and at least one organic acid;

6. at least one polyol, at least one carbohydrate, and at least one inorganic acid;

7. at least one polyol, at least one carbohydrate, and at least one bitter compound;

8. at least one polyol, at least one carbohydrate, and at least one flavorant or flavoring ingredient;

985 9. at least one polyol, at least one carbohydrate, and at least one polymer;

10. at least one polyol, at least one carbohydrate, and at least one protein or protein hydrolysate or protein or protein hydrolysate with low molecular weight amino acid;

11. at least one polyol, at least one carbohydrate, and at least one surfactant; 990 12. at least one polyol, at least one carbohydrate, and at least one flavonoid;

13. at least one polyol, at least one carbohydrate, and at least one alcohol;

14. at least one polyol, at least one carbohydrate, and at least one emulsifϊer;

15. at least one polyol, at least one carbohydrate, and at least one amino acid, and at least one other sweet taste improving additive;

995 16. at least one polyol, at least one carbohydrate, and at least one polyamino acid, and at least one other sweet taste improving additive;

17. at least one polyol, at least one carbohydrate, and at least one sugar acid, and at least one other sweet taste improving additive;

18. at least one polyol, at least one carbohydrate, and at least one nucleotide, and at 1000 least one other sweet taste improving additive;

19. at least one polyol, at least one carbohydrate, and at least one organic acid, and at least one other sweet taste improving additive;

20. at least one polyol, at least one carbohydrate, and at least one inorganic acid, and at least one other sweet taste improving additive;

1005 21. at least one polyol, at least one carbohydrate, and at least one bitter compound, and at least one other sweet taste improving additive;

22. at least one polyol, at least one carbohydrate, and at least one flavorant or flavoring ingredient, and at least one other sweet taste improving additive;

23. at least one polyol, at least one carbohydrate, and at least one polymer, and at 1010 least one other sweet taste improving additive;

24. at least one polyol, at least one carbohydrate, and at least one protein or protein hydrolysate, and at least one other sweet taste improving additive;

25. at least one polyol, at least one carbohydrate, and at least one surfactant, and at least one other sweet taste improving additive;

1015 26. at least one polyol, at least one carbohydrate, and at least one flavonoid, and at least one other sweet taste improving additive;

27. at least one polyol, at least one carbohydrate, and at least one alcohol, and at least one other sweet taste improving additive;

28. at least one polyol, at least one carbohydrate, at least one amino acid, and at 1020 least one polyamino acid;

29. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, and at least one sugar acid;

30. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, and at least one nucleotide;

1025 31. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, and at least one organic acid;

32. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one

1030 organic acid, and at least one inorganic acid;

33. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, and at least one bitter compound;

34. at least one polyol, at least one carbohydrate, at least one amino acid, at least 1035 one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, and at least one polymer;

35. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one

1040 organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, and at least one protein or protein hydrolysate;

36. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least

1045 one polymer, at least one protein or protein hydrolysate, and at least one surfactant;

37. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one

organic acid, at least one inorganic acid, at least one bitter compound, at least 1050 one polymer, at least one protein or protein hydro lysate, at least one surfactant, and at least one flavonoid;

38. at least one polyol, at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least

1055 one polymer, at least one protein or protein hydro lysate, at least one surfactant, at least one flavonoid, and at least one alcohol;

39. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one sugar acid;

40. at least one polyol, at least one carbohydrate, at least one amino acid, and at 1060 least one nucleotide;

41. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one organic acid;

42. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one inorganic acid;

1065 43. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one bitter compound;

44. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one polymer;

45. at least one polyol, at least one carbohydrate, at least one amino acid, and at 1070 least one protein or protein hydro lysate;

46. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one surfactant;

47. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one flavonoid;

1075 48. at least one polyol, at least one carbohydrate, at least one amino acid, and at least one alcohol;

49. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one sugar acid;

50. at least one polyol, at least one carbohydrate, at least one polyamino acid, and 1080 at least one nucleotide;

51. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one organic acid;

52. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one inorganic acid;

1085 53. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one bitter compound;

54. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one polymer;

55. at least one polyol, at least one carbohydrate, at least one polyamino acid, and 1090 at least one protein or protein hydro lysate;

56. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one surfactant;

57. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one flavonoid;

1095 58. at least one polyol, at least one carbohydrate, at least one polyamino acid, and at least one alcohol;

59. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one nucleotide;

60. at least one polyol, at least one carbohydrate, at least one sugar acid, and at 1100 least one organic acid;

61. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one inorganic acid;

62. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one bitter compound;

1105 63. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one polymer;

64. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one protein or protein hydrolysate;

65. at least one polyol, at least one carbohydrate, at least one sugar acid, and at 1110 least one surfactant;

66. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one flavonoid;

67. at least one polyol, at least one carbohydrate, at least one sugar acid, and at least one alcohol;

1115 68. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one organic acid;

69. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one inorganic acid;

70. at least one polyol, at least one carbohydrate, at least one nucleotide, and at 1120 least one bitter compound;

71. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one polymer;

72. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one protein or protein hydrolysate;

1125 73. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one surfactant;

74. at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one flavonoid;

75. at least one polyol, at least one carbohydrate, at least one nucleotide, and at 1130 least one alcohol;

76. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one inorganic acid;

77. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one bitter compound;

1135 78. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one polymer;

79. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one protein or protein hydrolysate;

80. at least one polyol, at least one carbohydrate, at least one organic acid, and at 1140 least one surfactant;

81. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one flavonoid;

82. at least one polyol, at least one carbohydrate, at least one organic acid, and at least one alcohol;

1145 83. at least one polyol, at least one carbohydrate, at least one inorganic acid, and at least one bitter compound;

84. at least one polyol, at least one carbohydrate, at least one inorganic acid, and at least one polymer;

85. at least one polyol, at least one carbohydrate, at least one inorganic acid, and at 1150 least one protein or protein hydro lysate;

86. at least one polyol, at least one carbohydrate, at least one inorganic acid, and at least one surfactant;

87. at least one polyol, at least one carbohydrate, at least one inorganic acid, and at least one flavonoid;

1155 88. at least one polyol, at least one carbohydrate, at least one inorganic acid, and at least one alcohol;

89. at least one polyol, at least one carbohydrate, at least one bitter compound, and at least one polymer;

90. at least one polyol, at least one carbohydrate, at least one bitter compound, and 1160 at least one protein or protein hydro lysate;

91. at least one polyol, at least one carbohydrate, at least one bitter compound, and at least one surfactant;

92. at least one polyol, at least one carbohydrate, at least one bitter compound, and at least one flavonoid;

1165 93. at least one polyol, at least one carbohydrate, at least one bitter compound, and at least one alcohol;

94. at least one polyol, at least one carbohydrate, at least one polymer, and at least one protein or protein hydrolysate;

95. at least one polyol, at least one carbohydrate, at least one polymer, and at least 1170 one surfactant;

96. at least one polyol, at least one carbohydrate, at least one polymer, and at least one flavonoid;

97. at least one polyol, at least one carbohydrate, at least one polymer, and at least one alcohol;

1175 98. at least one polyol, at least one carbohydrate, at least one protein or protein hydrolysate, and at least one surfactant;

99. at least one polyol, at least one carbohydrate, at least one protein or protein hydrolysate, and at least one flavonoid;

100. at least one polyol, at least one carbohydrate, at least one surfactant, and at 1180 least one flavonoid;

101. at least one polyol, at least one carbohydrate, at least one surfactant, and at least one alcohol; and

102. at least one polyol, at least one carbohydrate, at least one flavonoid, and at least one alcohol.

1185

[00102] Other combinations of sweet taste improving compositions that may be used in combination with the at least one salt in accordance with embodiments of this invention include:

I . at least one polyol and at least one amino acid; 1190 2. at least one polyol and at least one polyamino acid;

3. at least one polyol and at least one sugar acid;

4. at least one polyol and at least one nucleotide;

5. at least one polyol and at least one organic acid;

6. at least one polyol and at least one inorganic acid; 1195 7. at least one polyol and at least one bitter compound;

8. at least one polyol and at least one flavorant or flavoring ingredient;

9. at least one polyol and at least one polymer;

10. at least one polyol and at least one protein or protein hydrolysate;

I I. at least one polyol and at least one surfactant; 1200 12. at least one polyol and at least one flavonoid;

13. at least one polyol and at least one alcohol;

14. at least one polyol and at least one emulsifier;

15. at least one polyol and at least one protein or protein hydrolysate or mixture of low molecular weight amino acids;

1205 16. at least one polyol, at least one amino acid, and at least one other sweet taste improving additive;

17. at least one polyol, at least one polyamino acid, and at least one other sweet taste improving additive;

18. at least one polyol, at least one sugar acid, and at least one other sweet taste 1210 improving additive;

19. at least one polyol, at least one nucleotide, and at least one other sweet taste improving additive;

20. at least one polyol, at least one organic acid, and at least one other sweet taste improving additive;

1215 21. at least one polyol, at least one inorganic acid, and at least one other sweet taste improving additive;

22. at least one polyol, at least one bitter compound, and at least one other sweet taste improving additive;

23. at least one polyol, at least one flavorant or flavoring ingredient, and at least 1220 one other sweet taste improving additive;

24. at least one polyol, at least one polymer, and at least one other sweet taste improving additive;

25. at least one polyol, at least one protein or protein hydro lysate, and at least one other sweet taste improving additive;

1225 26. at least one polyol, at least one surfactant, and at least one other sweet taste improving additive;

27. at least one polyol, at least one flavonoid, and at least one other sweet taste improving additive;

28. at least one polyol, at least one alcohol, and at least one other sweet taste 1230 improving additive;

29. at least one polyol, at least one amino acid, and at least one polyamino acid;

30. at least one polyol, at least one amino acid, at least one polyamino acid, and at least one sugar acid;

31. at least one polyol, at least one amino acid, at least one polyamino acid, at least 1235 one sugar acid, and at least one nucleotide;

32. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, and at least one organic acid;

33. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, and at least

1240 one inorganic acid;

34. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, and at least one bitter compound;

35. at least one polyol, at least one amino acid, at least one polyamino acid, at least 1245 one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, and at least one polymer;

36. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, and at least

1250 one protein or protein hydro lysate;

37. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolysate, and at least one surfactant;

1255 38. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolysate, at least one surfactant, and at least one flavonoid;

1260 39. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolysate, at least one surfactant, at least one flavonoid, and at least one alcohol;

1265 40. at least one polyol, at least one amino acid, and at least one sugar acid;

41. at least one polyol, at least one amino acid, and at least one nucleotide;

42. at least one polyol, at least one amino acid, and at least one organic acid;

43. at least one polyol, at least one amino acid, and at least one inorganic acid;

44. at least one polyol, at least one amino acid, and at least one bitter compound; 1270 45. at least one polyol, at least one amino acid, and at least one polymer;

46. at least one polyol, at least one amino acid, and at least one protein or protein hydrolysate;

47. at least one polyol, at least one amino acid, and at least one surfactant;

48. at least one polyol, at least one amino acid, and at least one flavonoid; 1275 49. at least one polyol, at least one amino acid, and at least one alcohol;

50. at least one polyol, at least one polyamino acid, and at least one sugar acid;

51. at least one polyol, at least one polyamino acid, and at least one nucleotide;

52. at least one polyol, at least one polyamino acid, and at least one organic acid;

53. at least one polyol, at least one polyamino acid, and at least one inorganic acid; 1280 54. at least one polyol, at least one polyamino acid, and at least one bitter compound;

55. at least one polyol, at least one polyamino acid, and at least one polymer;

56. at least one polyol, at least one polyamino acid, and at least one protein or protein hydrolysate;

1285 57. at least one polyol, at least one polyamino acid, and at least one surfactant;

58. at least one polyol, at least one polyamino acid, and at least one flavonoid;

59. at least one polyol, at least one polyamino acid, and at least one alcohol;

60. at least one polyol, at least one sugar acid, and at least one nucleotide;

61. at least one polyol, at least one sugar acid, and at least one organic acid; 1290 62. at least one polyol, at least one sugar acid, and at least one inorganic acid;

63. at least one polyol, at least one sugar acid, and at least one bitter compound;

64. at least one polyol, at least one sugar acid, and at least one polymer;

65. at least one polyol, at least one sugar acid, and at least one protein or protein hydrolysate;

1295 66. at least one polyol, at least one sugar acid, and at least one surfactant;

67. at least one polyol, at least one sugar acid, and at least one flavonoid;

68. at least one polyol, at least one sugar acid, and at least one alcohol;

69. at least one polyol, at least one nucleotide, and at least one organic acid;

70. at least one polyol, at least one nucleotide, and at least one inorganic acid; 1300 71. at least one polyol, at least one nucleotide, and at least one bitter compound;

72. at least one polyol, at least one nucleotide, and at least one polymer;

73. at least one polyol, at least one nucleotide, and at least one protein or protein hydrolysate;

74. at least one polyol, at least one nucleotide, and at least one surfactant;

1305 75. at least one polyol, at least one nucleotide, and at least one flavonoid;

76. at least one polyol, at least one nucleotide, and at least one alcohol;

77. at least one polyol, at least one organic acid, and at least one inorganic acid;

78. at least one polyol, at least one organic acid, and at least one bitter compound;

79. at least one polyol, at least one organic acid, and at least one polymer;

1310 80. at least one polyol, at least one organic acid, and at least one protein or protein hydrolysate;

81. at least one polyol, at least one organic acid, and at least one surfactant;

82. at least one polyol, at least one organic acid, and at least one flavonoid;

83. at least one polyol, at least one organic acid, and at least one alcohol;

1315 84. at least one polyol, at least one inorganic acid, and at least one bitter compound;

85. at least one polyol, at least one inorganic acid, and at least one polymer;

86. at least one polyol, at least one inorganic acid, and at least one protein or protein hydrolysate;

1320 87. at least one polyol, at least one inorganic acid, and at least one surfactant;

88. at least one polyol, at least one inorganic acid, and at least one flavonoid;

89. at least one polyol, at least one inorganic acid, and at least one alcohol;

90. at least one polyol, at least one bitter compound, and at least one polymer;

91. at least one polyol, at least one bitter compound, and at least one protein or 1325 protein hydrolysate;

92. at least one polyol, at least one bitter compound, and at least one surfactant;

93. at least one polyol, at least one bitter compound, and at least one flavonoid;

94. at least one polyol, at least one bitter compound, and at least one alcohol;

95. at least one polyol, at least one polymer, and at least one protein or protein 1330 hydrolysate;

96. at least one polyol, at least one polymer, and at least one surfactant;

97. at least one polyol, at least one polymer, and at least one flavonoid;

98. at least one polyol, at least one polymer, and at least one alcohol;

99. at least one polyol, at least one protein or protein hydrolysate, and at least one 1335 surfactant;

100. at least one polyol, at least one protein or protein hydro lysate, and at least one flavonoid;

101. at least one polyol, at least one surfactant, and at least one flavonoid;

102. at least one polyol, at least one surfactant, and at least one alcohol; 1340 103. at least one polyol, at least one flavonoid, and at least one alcohol;

104. at least one sweet taste improving additive and erythritol;

105. at least one sweet taste improving additive and maltitol;

106. at least one sweet taste improving additive and mannitol;

107. at least one sweet taste improving additive and sorbitol; 1345 108. at least one sweet taste improving additive and lactitol;

109. at least one sweet taste improving additive and xylitol;

110. at least one sweet taste improving additive and isomalt;

111. at least one sweet taste improving additive and propylene glycol;

112. at least one sweet taste improving additive and glycerol; 1350 113. at least one sweet taste improving additive and isomaltulose;

114. at least one sweet taste improving additive and reduced isomalto- oligosaccharides;

115. at least one sweet taste improving additive and reduced xylo-oligosaccharides;

116. at least one sweet taste improving additive and reduced gentio- 1355 oligosaccharides;

117. at least one sweet taste improving additive and reduced maltose syrup;

118. at least one sweet taste improving additive and reduced glucose syrup;

119. at least one sweet taste improving additive, erythritol, and at least one other polyol;

1360 120. at least one sweet taste improving additive, maltitol, and at least one other polyol;

121. at least one sweet taste improving additive, mannitol, and at least one other polyol;

122. at least one sweet taste improving additive, sorbitol, and at least one other 1365 polyol;

123. at least one sweet taste improving additive, lactitol, and at least one other polyol;

124. at least one sweet taste improving additive, xylitol, and at least one other polyol;

1370 125. at least one sweet taste improving additive, isomalt, and at least one other polyol;

126. at least one sweet taste improving additive, propylene glycol, and at least one other polyol;

127. at least one sweet taste improving additive, glycerol, and at least one other 1375 polyol;

128. at least one sweet taste improving additive, reduced isomalto-oligosaccharides, and at least one other polyol;

129. at least one sweet taste improving additive, reduced xylo-oligosaccharides, and at least one other polyol;

1380 130. at least one sweet taste improving additive, reduced gentio-oligosaccharides, and at least one other polyol;

131. at least one sweet taste improving additive, reduced maltose syrup, and at least one other polyol; and

132. at least one sweet taste improving additive, reduced glucose syrup, and at least 1385 one other polyol.

[00103] Other combinations of sweet taste improving compositions that may be used in combination with at least one salt in accordance with embodiments of this invention include:

1390 1. at least one polyol and tagatose;

2. at least one polyol and trehalose;

3. at least one polyol and galactose;

4. at least one polyol and rhamnose;

5. at least one polyol and dextrin; 1395 6. at least one polyol and cyclodextrin;

7. at least one polyol and α-cyclodextrin, β-cyclodextrin, or γ-cyclodextrin;

8. at least one polyol and maltodextrin;

9. at least one polyol and dextran;

10. at least one polyol and sucrose;

1400 11. at least one polyol and glucose;

12. at least one polyol and fructose;

13. at least one polyol and threose;

14. at least one polyol and arabinose;

15. at least one polyol and xylose; 1405 16. at least one polyol and lyxose;

17. at least one polyol and allose;

18. at least one polyol and altrose;

19. at least one polyol and mannose;

20. at least one polyol and idose; 1410 21. at least one polyol and talose;

22. at least one polyol and lactose;

23. at least one polyol and maltose;

24. at least one polyol and invert sugar;

25. at least one polyol and trehalose; 1415 26. at least one polyol and isotrehalose;

27. at least one polyol and neotrehalose;

28. at least one polyol and isomaltulose;

29. at least one polyol and galactose;

30. at least one polyol and beet oligosaccharides; 1420 31. at least one polyol and isomalto-oligosaccharides;

32. at least one polyol and isomaltose;

33. at least one polyol and isomaltotriose;

34. at least one polyol and panose;

35. at least one polyol and xylo-oligosaccharides; 1425 36. at least one polyol and xylotriose;

37. at least one polyol and xylobiose;

38. at least one polyol and gentio-oligoscaccharides;

39. at least one polyol and gentiobiose;

40. at least one polyol and gentiotriose; 1430 41. at least one polyol and gentiotetraose;

42. at least one polyol and sorbose;

43. at least one polyol and nigero-oligosaccharides;

44. at least one polyol and fucose;

45. at least one polyol and fructooligosaccharides; 1435 46. at least one polyol and kestose;

47. at least one polyol and nystose;

48. at least one polyol and maltotetraol;

49. at least one polyol and maltotriol;

50. at least one polyol and malto-oligosaccharides; 1440 51. at least one polyol and maltotriose;

52. at least one polyol and maltotetraose;

53. at least one polyol and maltopentaose;

54. at least one polyol and maltohexaose;

55. at least one polyol and maltoheptaose; 1445 56. at least one polyol and lactulose;

57. at least one polyol and melibiose;

58. at least one polyol and raffϊnose;

59. at least one polyol and rhamnose;

60. at least one polyol and ribose;

1450 61. at least one polyol and isomerized liquid sugars;

62. at least one polyol and high fructose corn syrup (e.g. HFCS55,HFCS42, or HFCS90) or starch syrup;

63. at least one polyol and coupling sugars;

64. at least one polyol and soybean oligosaccharides; 1455 65. at least one polyol and glucose syrup;

66. at least one polyol, tagatose, and at least one other carbohydrate;

67. at least one polyol, trehalose, and at least one other carbohydrate;

68. at least one polyol, galactose, and at least one other carbohydrate;

69. at least one polyol, rhamnose, and at least one other carbohydrate; 1460 70. at least one polyol, dextrin, and at least one other carbohydrate;

71. at least one polyol, cyclodextrin, and at least one other carbohydrate;

72. at least one polyol, β-cyclodextrin, and at least one other carbohydrate;

73. at least one polyol, maltodextrin, and at least one other carbohydrate;

74. at least one polyol, dextran, and at least one other carbohydrate;

1465 75. at least one polyol, sucrose, and at least one other carbohydrate;

76. at least one polyol, glucose, and at least one other carbohydrate;

77. at least one polyol, fructose, and at least one other carbohydrate;

78. at least one polyol, threose, and at least one other carbohydrate;

79. at least one polyol, arabinose, and at least one other carbohydrate; 1470 80. at least one polyol, xylose, and at least one other carbohydrate;

81. at least one polyol, lyxose, and at least one other carbohydrate;

82. at least one polyol, allose, and at least one other carbohydrate;

83. at least one polyol, altrose, and at least one other carbohydrate;

84. at least one polyol, mannose, and at least one other carbohydrate; 1475 85. at least one polyol, idose, and at least one other carbohydrate;

86. at least one polyol, talose, and at least one other carbohydrate;

87. at least one polyol, lactose, and at least one other carbohydrate;

88. at least one polyol, maltose, and at least one other carbohydrate;

89. at least one polyol, invert sugar, and at least one other carbohydrate; 1480 90. at least one polyol, trehalose, and at least one other carbohydrate;

91. at least one polyol, isotrehalose, and at least one other carbohydrate;

92. at least one polyol, neotrehalose, and at least one other carbohydrate;

93. at least one polyol, isomaltulose, and at least one other carbohydrate;

94. at least one polyol, galactose, and at least one other carbohydrate;

1485 95. at least one polyol, beet oligosaccharides, and at least one other carbohydrate;

96. at least one polyol, isomalto-oligosaccharides, and at least one other carbohydrate;

97. at least one polyol, isomaltose, and at least one other carbohydrate;

98. at least one polyol, isomaltotriose, and at least one other carbohydrate; 1490 99. at least one polyol, panose, and at least one other carbohydrate;

100. at least one polyol, xylo-oligosaccharides, and at least one other carbohydrate;

101. at least one polyol, xylotriose, and at least one other carbohydrate;

102. at least one polyol, xylobiose, and at least one other carbohydrate;

103. at least one polyol, gentio-oligoscaccharides, and at least one other 1495 carbohydrate;

104. at least one polyol, gentiobiose, and at least one other carbohydrate;

105. at least one polyol, gentiotriose, and at least one other carbohydrate;

106. at least one polyol, gentiotetraose, and at least one other carbohydrate;

107. at least one polyol, sorbose, and at least one other carbohydrate; 1500 108. at least one polyol, nigero-oligosaccharides, and at least one other carbohydrate;

109. at least one polyol, fucose, and at least one other carbohydrate;

110. at least one polyol, fructooligosaccharides, and at least one other carbohydrate;

111. at least one polyol, kestose, and at least one other carbohydrate; 1505 112. at least one polyol, nystose, and at least one other carbohydrate;

113. at least one polyol, maltotetraol, and at least one other carbohydrate;

114. at least one polyol, maltotriol, and at least one other carbohydrate;

115. at least one polyol, malto-oligosaccharides, and at least one other carbohydrate;

116. at least one polyol, maltotriose, and at least one other carbohydrate; 1510 117. at least one polyol, maltotetraose, and at least one other carbohydrate;

118. at least one polyol, maltopentaose, and at least one other carbohydrate;

119. at least one polyol, maltohexaose, and at least one other carbohydrate;

120. at least one polyol, maltoheptaose, and at least one other carbohydrate;

121. at least one polyol, lactulose, and at least one other carbohydrate; 1515 122. at least one polyol, melibiose, and at least one other carbohydrate;

123. at least one polyol, raffϊnose, and at least one other carbohydrate;

124. at least one polyol, rhamnose, and at least one other carbohydrate;

125. at least one polyol, ribose, and at least one other carbohydrate;

126. at least one polyol, isomerized liquid sugars, and at least one other 1520 carbohydrate;

127. at least one polyol, high fructose corn syrup (e.g. HFCS55, HFCS42, or HFCS90) or starch syrup, and at least one other carbohydrate;

128. at least one polyol, coupling sugars, and at least one other carbohydrate;

129. at least one polyol, soybean oligosaccharides, and at least one other 1525 carbohydrate;

130. at least one polyol, glucose syrup, and at least one other carbohydrate;

131. at least one carbohydrate and erythritol;

132. at least one carbohydrate and maltitol;

133. at least one carbohydrate and mannitol; 1530 134. at least one carbohydrate and sorbitol;

135. at least one carbohydrate and lactitol;

136. at least one carbohydrate and xylitol;

137. at least one carbohydrate and isomalt;

138. at least one carbohydrate and propylene glycol; 1535 139. at least one carbohydrate and glycerol;

140. at least one carbohydrate and reduced isomalto-oligosaccharides;

141. at least one carbohydrate and reduced xylo-oligosaccharides;

142. at least one carbohydrate and reduced gentio-oligosaccharides;

143. at least one carbohydrate and reduced maltose syrup; 1540 144. at least one carbohydrate and reduced glucose syrup;

145. at least one carbohydrate, erythritol, and at least one other polyol;

146. at least one carbohydrate, maltitol, and at least one other polyol;

147. at least one carbohydrate, mannitol, and at least one other polyol;

148. at least one carbohydrate, sorbitol, and at least one other polyol; 1545 149. at least one carbohydrate, lactitol, and at least one other polyol;

150. at least one carbohydrate, xylitol, and at least one other polyol;

151. at least one carbohydrate, isomalt, and at least one other polyol;

152. at least one carbohydrate, propylene glycol, and at least one other polyol;

153. at least one carbohydrate, glycerol, and at least one other polyol;

1550 154. at least one carbohydrate, reduced isomalto-oligosaccharides, and at least one other polyol;

155. at least one carbohydrate, reduced xylo-oligosaccharides, and at least one other polyol;

156. at least one carbohydrate, reduced gentio-oligosaccharides, and at least one 1555 other polyol;

157. at least one carbohydrate, reduced maltose syrup, and at least one other polyol; and

158. at least one carbohydrate, reduced glucose syrup, and at least one other polyol.

1560 [00104] Other combiantions of sweet taste improving compositions that may be used in combination with the at least one salt in accordance with embodiments of this invention include:

1. at least one carbohydrate and at least one amino acid;

2. at least one carbohydrate and at least one polyamino acid; 1565 3. at least one carbohydrate and at least one sugar acid;

4. at least one carbohydrate and at least one nucleotide;

5. at least one carbohydrate and at least one organic acid;

6. at least one carbohydrate and at least one inorganic acid;

7. at least one carbohydrate and at least one bitter compound;

1570 8. at least one carbohydrate and at least one flavorant or flavoring ingredient;

9. at least one carbohydrate and at least one polymer;

10. at least one carbohydrate and at least one protein or protein hydro lysate;

11. at least one carbohydrate and at least one surfactant;

12. at least one carbohydrate and at least one flavonoid; 1575 13. at least one carbohydrate and at least one alcohol;

14. at least one carbohydrate and at least one protein or protein hydro lysate or mixture of low molecular weight amino acids;

15. at least one carbohydrate and at least one emulsifier;

16. at least one carbohydrate, at least one amino acid, and at least one other sweet 1580 taste improving additive;

17. at least one carbohydrate, at least one polyamino acid, and at least one other sweet taste improving additive;

18. at least one carbohydrate, at least one sugar acid, and at least one other sweet taste improving additive;

1585 19. at least one carbohydrate, at least one nucleotide, and at least one other sweet taste improving additive;

20. at least one carbohydrate, at least one organic acid, and at least one other sweet taste improving additive;

21. at least one carbohydrate, at least one inorganic acid, and at least one other 1590 sweet taste improving additive;

22. at least one carbohydrate, at least one bitter compound, and at least one other sweet taste improving additive;

23. at least one carbohydrate, at least one flavorant or flavoring ingredient, and at least one other sweet taste improving additive;

1595 24. at least one carbohydrate, at least one polymer, and at least one other sweet taste improving additive;

25. at least one carbohydrate, at least one protein or protein hydro lysate, and at least one other sweet taste improving additive;

26. at least one carbohydrate, at least one surfactant, and at least one other sweet 1600 taste improving additive;

27. at least one carbohydrate, at least one flavonoid, and at least one other sweet taste improving additive;

28. at least one carbohydrate, at least one alcohol, and at least one other sweet taste improving additive;

1605 29. at least one carbohydrate, at least one amino acid, and at least one polyamino acid;

30. at least one carbohydrate, at least one amino acid, at least one polyamino acid, and at least one sugar acid;

31. at least one carbohydrate, at least one amino acid, at least one polyamino acid, 1610 at least one sugar acid, and at least one nucleotide;

32. at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, and at least one organic acid;

33. at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, and at

1615 least one inorganic acid;

34. at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, and at least one bitter compound;

35. at least one carbohydrate, at least one amino acid, at least one polyamino acid, 1620 at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, and at least one polymer;

36. at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, and at

1625 least one protein or protein hydro lysate;

37. at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolysate, and at least one surfactant;

1630 38. at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolysate, at least one surfactant, and at least one flavonoid;

1635 39. at least one carbohydrate, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolysate, at least one surfactant, at least one flavonoid, and at least one alcohol;

1640 40. at least one carbohydrate, at least one amino acid, and at least one sugar acid;

41. at least one carbohydrate, at least one amino acid, and at least one nucleotide;

42. at least one carbohydrate, at least one amino acid, and at least one organic acid;

43. at least one carbohydrate, at least one amino acid, and at least one inorganic acid;

1645 44. at least one carbohydrate, at least one amino acid, and at least one bitter compound;

45. at least one carbohydrate, at least one amino acid, and at least one polymer;

46. at least one carbohydrate, at least one amino acid, and at least one protein or protein hydrolysate;

1650 47. at least one carbohydrate, at least one amino acid, and at least one surfactant;

48. at least one carbohydrate, at least one amino acid, and at least one flavonoid;

49. at least one carbohydrate, at least one amino acid, and at least one alcohol;

50. at least one carbohydrate, at least one polyamino acid, and at least one sugar acid;

1655 51. at least one carbohydrate, at least one polyamino acid, and at least one nucleotide;

52. at least one carbohydrate, at least one polyamino acid, and at least one organic acid;

53. at least one carbohydrate, at least one polyamino acid, and at least one 1660 inorganic acid;

54. at least one carbohydrate, at least one polyamino acid, and at least one bitter compound;

55. at least one carbohydrate, at least one polyamino acid, and at least one polymer;

1665 56. at least one carbohydrate, at least one polyamino acid, and at least one protein or protein hydrolysate;

57. at least one carbohydrate, at least one polyamino acid, and at least one surfactant;

58. at least one carbohydrate, at least one polyamino acid, and at least one 1670 flavonoid;

59. at least one carbohydrate, at least one polyamino acid, and at least one alcohol;

60. at least one carbohydrate, at least one sugar acid, and at least one nucleotide;

61. at least one carbohydrate, at least one sugar acid, and at least one organic acid;

62. at least one carbohydrate, at least one sugar acid, and at least one inorganic 1675 acid;

63. at least one carbohydrate, at least one sugar acid, and at least one bitter compound;

64. at least one carbohydrate, at least one sugar acid, and at least one polymer;

65. at least one carbohydrate, at least one sugar acid, and at least one protein or 1680 protein hydrolysate;

66. at least one carbohydrate, at least one sugar acid, and at least one surfactant;

67. at least one carbohydrate, at least one sugar acid, and at least one flavonoid;

68. at least one carbohydrate, at least one sugar acid, and at least one alcohol;

69. at least one carbohydrate, at least one nucleotide, and at least one organic acid;

1685 70. at least one carbohydrate, at least one nucleotide, and at least one inorganic acid;

71. at least one carbohydrate, at least one nucleotide, and at least one bitter compound;

72. at least one carbohydrate, at least one nucleotide, and at least one polymer; 1690 73. at least one carbohydrate, at least one nucleotide, and at least one protein or protein hydrolysate;

74. at least one carbohydrate, at least one nucleotide, and at least one surfactant;

75. at least one carbohydrate, at least one nucleotide, and at least one flavonoid;

76. at least one carbohydrate, at least one nucleotide, and at least one alcohol; 1695 77. at least one carbohydrate, at least one organic acid, and at least one inorganic acid;

78. at least one carbohydrate, at least one organic acid, and at least one bitter compound;

79. at least one carbohydrate, at least one organic acid, and at least one polymer; 1700 80. at least one carbohydrate, at least one organic acid, and at least one protein or protein hydrolysate;

81. at least one carbohydrate, at least one organic acid, and at least one surfactant;

82. at least one carbohydrate, at least one organic acid, and at least one flavonoid;

83. at least one carbohydrate, at least one organic acid, and at least one alcohol; 1705 84. at least one carbohydrate, at least one inorganic acid, and at least one bitter compound;

85. at least one carbohydrate, at least one inorganic acid, and at least one polymer;

86. at least one carbohydrate, at least one inorganic acid, and at least one protein or protein hydrolysate;

1710 87. at least one carbohydrate, at least one inorganic acid, and at least one surfactant;

88. at least one carbohydrate, at least one inorganic acid, and at least one flavonoid;

89. at least one carbohydrate, at least one inorganic acid, and at least one alcohol; 1715 90. at least one carbohydrate, at least one bitter compound, and at least one polymer;

91. at least one carbohydrate, at least one bitter compound, and at least one protein or protein hydrolysate;

92. at least one carbohydrate, at least one bitter compound, and at least one 1720 surfactant;

93. at least one carbohydrate, at least one bitter compound, and at least one flavonoid;

94. at least one carbohydrate, at least one bitter compound, and at least one alcohol;

1725 95. at least one carbohydrate, at least one polymer, and at least one protein or protein hydrolysate;

96. at least one carbohydrate, at least one polymer, and at least one surfactant;

97. at least one carbohydrate, at least one polymer, and at least one flavonoid;

98. at least one carbohydrate, at least one polymer, and at least one alcohol;

1730 99. at least one carbohydrate, at least one protein or protein hydrolysate, and at least one surfactant;

100. at least one carbohydrate, at least one protein or protein hydrolysate, and at least one flavonoid;

101. at least one carbohydrate, at least one surfactant, and at least one flavonoid; 1735 102. at least one carbohydrate, at least one surfactant, and at least one alcohol;

103. at least one carbohydrate, at least one flavonoid, and at least one alcohol;

104. at least one sweet taste improving additive and D-tagatose;

105. at least one sweet taste improving additive and trehalose;

106. at least one sweet taste improving additive and D-galactose; 1740 107. at least one sweet taste improving additive and rhamnose;

108. at least one sweet taste improving additive and dextrin;

109. at least one sweet taste improving additive and cyclodextrin;

110. at least one sweet taste improving additive and β-cyclodextrin;

111. at least one sweet taste improving additive and maltodextrin; 1745 112. at least one sweet taste improving additive and dextran;

113. at least one sweet taste improving additive and sucrose;

114. at least one sweet taste improving additive and glucose;

115. at least one sweet taste improving additive and fructose;

116. at least one sweet taste improving additive and threose;

1750 117. at least one sweet taste improving additive and arabinose;

118. at least one sweet taste improving additive and xylose;

119. at least one sweet taste improving additive and lyxose;

120. at least one sweet taste improving additive and allose;

121. at least one sweet taste improving additive and altrose; 1755 122. at least one sweet taste improving additive and mannose;

123. at least one sweet taste improving additive and idose;

124. at least one sweet taste improving additive and talose;

125. at least one sweet taste improving additive and lactose;

126. at least one sweet taste improving additive and maltose; 1760 127. at least one sweet taste improving additive and invert sugar;

128. at least one sweet taste improving additive and trehalose;

129. at least one sweet taste improving additive and isotrehalose;

130. at least one sweet taste improving additive and neotrehalose;

131. at least one sweet taste improving additive and isomaltulose; 1765 132. at least one sweet taste improving additive and galactose;

133. at least one sweet taste improving additive and beet oligosaccharides;

134. at least one sweet taste improving additive and isomalto-oligosaccharides;

135. at least one sweet taste improving additive and isomaltose;

136. at least one sweet taste improving additive and isomaltotriose; 1770 137. at least one sweet taste improving additive and panose;

138. at least one sweet taste improving additive and xylo-oligosaccharides;

139. at least one sweet taste improving additive and xylotriose;

140. at least one sweet taste improving additive and xylobiose;

141. at least one sweet taste improving additive and gentio-oligoscaccharides; 1775 142. at least one sweet taste improving additive and gentiobiose;

143. at least one sweet taste improving additive and gentiotriose;

144. at least one sweet taste improving additive and gentiotetraose;

145. at least one sweet taste improving additive and sorbose;

146. at least one sweet taste improving additive and nigero-oligosaccharides; 1780 147. at least one sweet taste improving additive and fucose;

148. at least one sweet taste improving additive and fructooligosaccharides;

149. at least one sweet taste improving additive and kestose;

150. at least one sweet taste improving additive and nystose;

151. at least one sweet taste improving additive and maltotetraol; 1785 152. at least one sweet taste improving additive and maltotriol;

153. at least one sweet taste improving additive and malto-oligosaccharides;

154. at least one sweet taste improving additive and maltotriose;

155. at least one sweet taste improving additive and maltotetraose;

156. at least one sweet taste improving additive and maltopentaose; 1790 157. at least one sweet taste improving additive and maltohexaose;

158. at least one sweet taste improving additive and maltoheptaose;

159. at least one sweet taste improving additive and lactulose;

160. at least one sweet taste improving additive and melibiose;

161. at least one sweet taste improving additive and raffmose; 1795 162. at least one sweet taste improving additive and rhamnose;

163. at least one sweet taste improving additive and ribose;

164. at least one sweet taste improving additive and isomerized liquid sugars;

165. at least one sweet taste improving additive and high fructose corn syrup (e.g., HFCS55, HFCS42, or HFCS90) or starch syrup;

1800 166. at least one sweet taste improving additive and coupling sugars;

167. at least one sweet taste improving additive and soybean oligosaccharides;

168. at least one sweet taste improving additive and glucose syrup;

169. at least one sweet taste improving additive, D-tagatose, and at least one other carbohydrate;

1805 170. at least one sweet taste improving additive, trehalose, and at least one other carbohydrate;

171. at least one sweet taste improving additive, D-galactose, and at least one other carbohydrate;

172. at least one sweet taste improving additive, rhamnose, and at least one other 1810 carbohydrate;

173. at least one sweet taste improving additive, dextrin, and at least one other carbohydrate;

174. at least one sweet taste improving additive, cyclodextrin, and at least one other carbohydrate;

1815 175. at least one sweet taste improving additive, β-cyclodextrin, and at least one other carbohydrate;

176. at least one sweet taste improving additive, maltodextrin, and at least one other carbohydrate;

177. at least one sweet taste improving additive, dextran, and at least one other 1820 carbohydrate;

178. at least one sweet taste improving additive, sucrose, and at least one other carbohydrate;

179. at least one sweet taste improving additive, glucose, and at least one other carbohydrate;

1825 180. at least one sweet taste improving additive, fructose, and at least one other carbohydrate;

181. at least one sweet taste improving additive, threose, and at least one other carbohydrate;

182. at least one sweet taste improving additive, arabinose, and at least one other 1830 carbohydrate;

183. at least one sweet taste improving additive, xylose, and at least one other carbohydrate;

184. at least one sweet taste improving additive, lyxose, and at least one other carbohydrate;

1835 185. at least one sweet taste improving additive, allose, and at least one other carbohydrate;

186. at least one sweet taste improving additive, altrose, and at least one other carbohydrate;

187. at least one sweet taste improving additive, mannose, and at least one other 1840 carbohydrate;

188. at least one sweet taste improving additive, idose, and at least one other carbohydrate;

189. at least one sweet taste improving additive, talose, and at least one other carbohydrate;

1845 190. at least one sweet taste improving additive, lactose, and at least one other carbohydrate;

191. at least one sweet taste improving additive, maltose, and at least one other carbohydrate;

192. at least one sweet taste improving additive, invert sugar, and at least one other 1850 carbohydrate;

193. at least one sweet taste improving additive, trehalose, and at least one other carbohydrate;

194. at least one sweet taste improving additive, isotrehalose, and at least one other carbohydrate;

1855 195. at least one sweet taste improving additive, neotrehalose, and at least one other carbohydrate;

196. at least one sweet taste improving additive, isomaltulose, and at least one other carbohydrate;

197. at least one sweet taste improving additive, galactose, and at least one other 1860 carbohydrate;

198. at least one sweet taste improving additive, beet oligosaccharides, and at least one other carbohydrate;

199. at least one sweet taste improving additive, isomalto-oligosaccharides, and at least one other carbohydrate;

1865 200. at least one sweet taste improving additive, isomaltose, and at least one other carbohydrate;

201. at least one sweet taste improving additive, isomaltotriose, and at least one other carbohydrate;

202. at least one sweet taste improving additive, panose, and at least one other 1870 carbohydrate;

203. at least one sweet taste improving additive, xylo-oligosaccharides, and at least one other carbohydrate;

204. at least one sweet taste improving additive, xylotriose, and at least one other carbohydrate;

1875 205. at least one sweet taste improving additive, xylobiose, and at least one other carbohydrate;

206. at least one sweet taste improving additive, gentio-oligoscaccharides, and at least one other carbohydrate;

207. at least one sweet taste improving additive, gentiobiose, and at least one other 1880 carbohydrate;

208. at least one sweet taste improving additive, gentiotriose, and at least one other carbohydrate;

209. at least one sweet taste improving additive, gentiotetraose, and at least one other carbohydrate;

1885 210. at least one sweet taste improving additive, sorbose, and at least one other carbohydrate;

211. at least one sweet taste improving additive, nigero-oligosaccharides, and at least one other carbohydrate;

212. at least one sweet taste improving additive, fucose, and at least one other 1890 carbohydrate;

213. at least one sweet taste improving additive, fructooligosaccharides, and at least one other carbohydrate;

214. at least one sweet taste improving additive, kestose, and at least one other carbohydrate;

1895 215. at least one sweet taste improving additive, nystose, and at least one other carbohydrate;

216. at least one sweet taste improving additive, maltotetraol, and at least one other carbohydrate;

217. at least one sweet taste improving additive, maltotriol, and at least one other 1900 carbohydrate;

218. at least one sweet taste improving additive, malto-oligosaccharides, and at least one other carbohydrate;

219. at least one sweet taste improving additive, maltotriose, and at least one other carbohydrate;

1905 220. at least one sweet taste improving additive, maltotetraose, and at least one other carbohydrate;

221. at least one sweet taste improving additive, maltopentaose, and at least one other carbohydrate;

222. at least one sweet taste improving additive, maltohexaose, and at least one 1910 other carbohydrate;

223. at least one sweet taste improving additive, maltoheptaose, and at least one other carbohydrate;

224. at least one sweet taste improving additive, lactulose, and at least one other carbohydrate;

1915 225. at least one sweet taste improving additive, melibiose, and at least one other carbohydrate;

226. at least one sweet taste improving additive, raffmose, and at least one other carbohydrate;

227. at least one sweet taste improving additive, rhamnose, and at least one other 1920 carbohydrate;

228. at least one sweet taste improving additive, ribose, and at least one other carbohydrate;

229. at least one sweet taste improving additive, isomerized liquid sugars, and at least one other carbohydrate;

1925 230. at least one sweet taste improving additive, high fructose corn syrup (e.g.

HFCS55, HFCS42, or HFCS90) or starch syrup, and at least one other carbohydrate; 231. at least one sweet taste improving additive, coupling sugars, and at least one other carbohydrate; 1930 232. at least one sweet taste improving additive, soybean oligosaccharides, and at least one other carbohydrate; and

233. at least one sweet taste improving additive, glucose syrup, and at least one other carbohydrate.

1935 F. Combinations of Sweeteners and Sweet Taste Improving Compositions

[00105] According to a particular embodiment of this invention, the sweetener composition provided herein comprises at least one salt, at least one salty taste inhibitor, and optionally at least one sweet taste improving composition in the sweetener composition in an amount effective for the sweetener composition to impart an osmolarity 1940 of at least 10 mOsmoles/L to an aqueous solution of the sweetener composition, wherein

the at least one natural and/or synthetic high-potency sweetener is present in the aqueous solution in an amount sufficient to impart a maximum sweetness intensity equivalent to that of a 10 % aqueous solution of sucrose by weight. As used herein, "mOsmoles/L" refers to milliosmoles per liter. According to another embodiment, the sweetener

1945 composition comprises at least one salt, at least one salty taste inhibitor, and optionally at least one sweet taste improving composition in an amount effective for the sweetener composition to impart an osmolality of 10 to 500 mOsmoles/L, in another embodiment an osmolarity of 25 to 500 mOsmoles/L preferably, in still another embodiment an osmolarity of 100 to 500 mOsmoles/L, in yet another embodiment an osmolarity of 200 to 500

1950 mOsmoles/L, and in still yet another embodiment an osmolarity of 300 to 500 mOsmoles/L to an aqueous solution of the sweetener composition, wherein the at least one natural and/or synthetic high-potency sweetener is present in the aqueous solution in an amount sufficient to impart a maximum sweetness intensity equivalent to that of a 10 % aqueous solution of sucrose by weight. Wherein a plurality of sweet taste improving

1955 compositions are combined with at least one natural and/or synthetic high-potency sweetener, at least one salt, and at least one salty taste inhibitor, the osmolarity imparted is that of the total combination of the plurality of sweet taste improving compositions and at least one salt and at least one salty taste inhibitor. [00106] Osmolarity refers to the measure of osmoles of solute per liter of solution,

1960 wherein osmole is equal to the number of moles of osmotically active particles in an ideal solution (e.g., a mole of glucose is one osmole), whereas a mole of sodium chloride is two osmoles (one mole of sodium and one mole of chloride). Thus, in order to improve in the quality of taste of the sweetener composition, the osmotically active compounds or the compounds which impart osmolarity must not introduce significant off taste to the

1965 formulation.

[00107] In one embodiment, a sweetener composition comprising a sweetener comprising rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame, in combination with at least one inorganic salt and at 1970 least one salty taste inhibitor is provided. Non-limiting examples include at least one salty taste inhibitor and a sweetener comprising rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin,

cyclamate, aspartame, acesulfame potassium or other salts, or neotame, in combination with NaCl, KCl, NaHSO ₄ .H2O, NaH ₂ PO ₄ , MgSO ₄ , KA1(SO ₄ ) ₂ (alum), Mg ₃ (PO ₄ ) ₂ , MgCl ₂ ,

1975 and KH ₂ PO ₄ , or other combinations thereof. A particular embodiment comprises the at least one salty taste inhibitor and a sweetener comprising rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame, in combination with a mixture of inorganic salts, such as chlorides, phosphates,

1980 and sulfates of sodium, magnesium, potassium, and calcium (e.g., sodium chloride and potassium chloride; potassium phosphate and potassium chloride; sodium chloride and sodium phosphate; calcium phosphate and calcium sulfate; magnesium chloride and magnesium phosphate; and calcium phosphate, calcium sulfate, and potassium sulfate). [00108] In a particular embodiment, a sweetener composition comprising a

1985 sweetener comprises aspartame, acesfulame potassium or other salts, and sucralose in combination with at least one inorganic salt and at least one salty taste inhibitor. In a particular embodiment, the at least one inorganic salt additive is present in an amount in the range of about 25 to about 5,000 ppm of the composition. Non-limiting examples include at least one salty taste inhibitor and a sweetener comprising aspartame, acesulfame

1990 potassium, and sucralose in combination with magnesium chloride; at least one salty taste inhibitor and a sweetener comprising aspartame, acesulfame potassium, and sucralose in combination with magnesium sulfate; or at least one salty taste inhibitor and a sweetener comprising aspartame, acesulfame potassium, and sucralose in combination with magnesium sulfate and sodium chloride.

1995 [00109] In one embodiment, a sweetener composition comprising a sweetener comprising rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame, in combination with at least one organic acid salt and at least one salty taste inhibitor is provided. Non-limiting examples include at least one

2000 salty taste inhibitor and a sweetener comprising rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame, in combination with choline chloride in citrate buffer, D-gluconic acid sodium salt, guanidine HCl, D-glucosamine HCl, or combinations thereof.

2005 [00110] In one embodiment, a sweetener composition comprising a sweetener comprising rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame, in combination with at least one sweet taste improving organic acid additive is provided. Non-limiting examples include at least one

2010 salty taste inhibitor and a sweetener comprising rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame, in combination with fumaric acid, malic acid, tartaric acid, citric acid, adipic acid, ascorbic acid, tannic acid, succinic acid, glutaric acid, or combinations thereof.

2015 [00111] In another embodiment, a sweetener composition comprising a sweetener comprising rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame, in combination with at least one sweet taste improving amino acid additive, at least one sweet taste improving polyol additive, at least

2020 one inorganic salt, at least one organic acid salt, and at least one salty taste inhibitor is provided. In a particular embodiment, the at least one sweet taste improving amino acid additive is present in an amount from about 100 to about 25,000 ppm of the composition, the at least one sweet taste improving polyol additive is present in an amount from about 400 to about 80,000 ppm of the composition, the at least one inorganic salt is present in an

2025 amount from about 25 to about 5,000 ppm of the composition, and the at least one organic acid salt is present in an amount from about 20 to about 10,000 ppm of the composition. A non-limiting example includes at least one salty taste inhibitor and a sweetener comprising rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame

2030 potassium or other salts, or neotame, in combination with erythritol, glycine, KCl, KH2PO4, and choline chloride.

[00112] In another embodiment, a sweetener composition comprising a sweetener comprising rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, sucralose, saccharin, cyclamate, aspartame, acesulfame

2035 potassium or other salts, or neotame, in combination with at least one sweet taste improving amino acid additive, at least one sweet taste improving polyol additive, at least

one inorganic acid salt, and at least one salty taste inhibitor is provided. In a particular embodiment, the at least one sweet taste improving amino acid additive is present in an amount from about 100 to about 25,000 ppm of the composition, the at least one sweet

2040 taste improving polyol additive is present in an amount from about 400 to about 80,000 ppm of the composition, and the at least one inorganic acid salt is present in an amount from about 25 to about 5,000 ppm of the composition. A non- limiting example includes at least one salty taste inhibitor and a sweetener comprising rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin,

2045 sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame, in combination with erythritol, glycine, KCl, and KH ₂ PO ₄ . [00113] In another embodiment, a sweetener composition comprising a sweetener comprising rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, glycyrrihizin such as mono-ammonium glycyrrhizic acid

2050 salt hydrate, sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame, in combination with at least one inorganic acid salt and at least one salty taste inhibitor is provided. A non-limiting example includes at least one salty taste inhibitor and a sweetener comprising rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, curculin, glycyrrihizin (e.g., mono-

2055 ammonium glycyrrhizic acid salt hydrate), sucralose, saccharin, cyclamate, aspartame, acesulfame potassium or other salts, or neotame, in combination with sodium chloride. [00114] In one embodiment, a sweetener composition is provided comprising at least one NHPS chosen from rebaudioside-A, stevia, stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener, monatin, or curculin in combination with at least one sweet

2060 taste improving polyol additive, at least one sweet taste improving organic acid additive, at least one salt, and at least one salty taste inhibitor. In a particular embodiment, the at least one sweet taste improving polyol additive is present in an amount from about 20,000 to about 50,000 ppm of the composition and the at least one sweet taste improving organic acid additive is present in an amount from about 10 to about 5,000 ppm of the

2065 composition. Wherein more than one sweet taste improving organic acid additive is present in the composition, the plurality of sweet taste improving organic acid additives are present in an amount from about 500 to about 2,500 ppm of the composition, more particularly in an amount from about 500 to about 1,500 ppm of the composition. In a

particular embodiment, the at least one salt comprises an inorganic salt, an organic acid

2070 salt, or a combination thereof. In still another particular embodiment, the composition described hereinabove further comprises at least one sweet taste improving inorganic acid additive.

[00115] In another embodiment, a composition comprising rebaudioside-A in combination with at least one sweet taste improving polyol additive, at least one sweet

2075 taste improving organic acid additive, at least one salt, and at least one salty taste inhibitor is provided. In a particular embodiment, the rebaudioside-A has a purity from about 50 to about 100% by weight of rebaudioside-A, in another embodiment from about 80 to about 99.5% by weight rebaudioside-A, and in still another embodiment from about 97 to about 99.5% by weight rebaudioside-A in a steviolglycoside mixture. In a particular

2080 embodiment, the rebaudioside-A may be present in the composition in an amount from about 100 to about 3,000 ppm, in another embodiment in an amount from about 200 to about 2,000 ppm, and still in another embodiment in an amount from about 250 to about 750 ppm of the composition. The at least one sweet taste improving polyol additive may be present in an amount from about 20,000 to about 50,000 ppm of the composition and

2085 the at least one sweet taste improving organic acid additive may be present in an amount from about 10 to about 5,000 ppm of the composition. In a particular embodiment, the at least one sweet taste improving polyol additive may be present in an amount from about 30,000 to about 40,000 ppm and the at least one sweet taste improving organic acid additive may be present in an amount from about 500 to about 2,500 ppm of the

2090 composition. In a particular embodiment, a plurality of sweet taste improving organic acid additives are present in the sweetener composition in an amount from about 500 to about 2,500 ppm of the composition, the plurality of organic acid additives comprising a mixture of lactic acid in an amount from about 40 to about 250 ppm, citric acid in an amount from about 150 to about 460 ppm, malic acid in an amount from about 150 to about 460 ppm,

2095 and tartaric acid in an amount from about 150 to about 460 ppm. A non- limiting example includes rebaudioside-A in combination with a salt, a salty taste inhibitor, erythritol, lactic acid, citric acid, malic acid, tartaric acid, or combinations thereof. The composition optionally also may include flavorants such as caramel, vanilla, or other such flavorants as described herein, or combinations thereof. In a particular embodiment, such a

2100 composition is a carbonated soft drink, such as a cola, although other types of beverages

are contemplated as well. Those of ordinary skill in the art should appreciate that the amounts of the sweet taste improving organic acids in a carbonated beverage may be modified to obtain a pH from about 2.3 to about 3.5. In addition, those of ordinary skill in the art also should appreciate that sweet taste improving inorganic acid additives, such as

2105 phosphoric acid, benzoic acid, and sorbic acid, may be used individually or in combination in a carbonated beverage in order to obtain a pH from about 2.3 to about 3.5. [00116] In another embodiment, the composition comprising rebaudioside-A in combination with at least one sweet taste improving polyol additive, at least one sweet taste improving organic acid additive, at least one salt, and at least one salty taste inhibitor

2110 described hereinabove further comprises at least one sweet taste improving inorganic acid additive. In a particular embodiment the at least one sweet taste improving inorganic acid additive may be present in an amount from about 25 to about 5,000 ppm of the composition. Non-limiting examples of sweet taste improving inorganic acid additives include phosphoric acid, benzoic acid, sorbic acid, and combinations thereof.

2115 [00117] In one embodiment of the composition described hereinabove comprising rebaudioside-A in combination with at least one sweet taste improving polyol additive, at least one sweet taste improving organic acid additive, at least one salt, and at least one salty taste inhibitor, the at least one salt comprises at least one inorganic acid salt and/or at least one organic acid salt. In an embodiment the at least one inorganic acid salt may be

2120 present in an amount from about 25 to about 5,000 ppm of the composition, in another embodiment in an amount from about 50 to about 250 ppm, and in yet another embodiment in an amount of about 150 ppm. In another embodiment the at least one organic acid salt may be present in an amount from about 20 to about 10,000 ppm of the composition, in another embodiment in an amount from about 50 to about 350 ppm, and in

2125 still another embodiment in an amount of about 148 ppm. Non-limiting examples include rebaudioside-A in combination with erythritol, sodium chloride or magnesium chloride, and lactic acid, citric acid, malic acid, tartaric acid, or combinations thereof, and at least one salty taste inhibitor; rebaudioside-A in combination with erythritol, potassium citrate or sodium citrate, and lactic acid, citric acid, malic acid, tartaric acid, or combinations

2130 thereof, and at least one salty taste inhibitor; or rebaudioside-A in combination with erythritol, sodium chloride and sodium citrate, lactic acid, citric acid, malic acid, and tartaric acid, or combinations thereof, and at least one salty taste inhibitor.

[00118] In another embodiment of the composition described hereinabove comprising rebaudioside-A in combination with at least one sweet taste improving polyol

2135 additive, at least one sweet taste improving inorganic acid additive, at least one sweet taste improving organic acid additive, at least one salt and at least one salty taste inhibitor, the at least one salt comprises at least one inorganic acid salt and/or at least one organic acid salt. In an embodiment the at least one inorganic acid salt may be present in an amount from about 25 to about 5,000 ppm of the composition, in another embodiment in an

2140 amount from about 50 to about 250 ppm, and in yet another embodiment in an amount of about 150 ppm. In another embodiment the at least one organic acid salt may be present in an amount from about 20 to about 10,000 ppm of the composition, in another embodiment in an amount from about 50 to about 350 ppm, and in still another embodiment in an amount of about 148 ppm. Non-limiting examples include REBA in

2145 combination with erythritol, phosphoric acid, sodium chloride or magnesium chloride, and lactic acid, citric acid, malic acid, tartaric acid, or combinations thereof, and at least one salty taste inhibitor; rebaudioside-A in combination with erythritol, phosphoric acid, potassium citrate or sodium citrate, and lactic acid, citric acid, malic acid, tartaric acid, or combinations thereof, and at least one salty taste inhibitor; or rebaudioside-A in

2150 combination with erythritol, phosphoric acid, sodium chloride and sodium citrate, lactic acid, citric acid, malic acid, and tartaric acid, or combinations thereof, and at least one salty taste inhibitor.

[00119] In another embodiment, a composition is provided comprising a glycyrrihizin, such as mono-ammonium glycyrrhizic acid salt hydrate, in combination

2155 with at least one inorganic acid salt and at least one salty taste inhibitor. A non- limiting example includes monoammonium glycyrrhizic acid salt hydrate in combination with sodium chloride and at least one salty taste inhibitor.

[00120] The desired weight ratio of the natural and/or synthetic high-potency sweetener to sweet taste improving composition(s) in the sweetener composition will

2160 depend on the particular natural and/or synthetic high-potency sweetener, and the sweetness and other characteristics desired in the final product or orally ingestible composition. Natural and/or synthetic high-potency sweeteners vary greatly in their potency, ranging from about 30 times more potent than sucrose to about 8,000 times more potent than sucrose on a weight basis. In general, the weight ratio of the natural and/or

2165 synthetic high-potency sweetener to sweet taste improving composition may for example range from range between 10,000:1 and 1 :10,000; a further non- limiting example may range from about 9,000:1 to about 1 :9,000; yet another example may range from about 8,000:1 to about 1 :8,000; a further example may range from about 7,000:1 to about 1 :7,000; another example may range from about 6,000:1 to about 1 :6000; in yet another

2170 example may range from about 5,000:1 to about 1 :5,000; in yet another example may range from about 4,000:1 to about 1 :4,000; in yet another example may range from about 3,000:1 to about 1 :3,000; in yet another example may range from about 2,000:1 to about 1 :2,000; in yet another example may range from about 1,500:1 to about 1 :1,500; in yet another example may range from about 1,000:1 to about 1 :1,000; in yet another example

2175 may range from about 900: 1 to about 1 :900; in yet another example may range from about 800:1 to about 1 :800; in yet another example may range from about 700:1 to about 1 :700; in yet another example may range from about 600:1 to about 1 :600; in yet another example may range from about 500:1 to about 1 :500; in yet another example may range from about 400:1 to about 1 :400; in yet another example may range from about 300:1 to

2180 about 1 :300; in yet another example may range from about 200:1 to about 1 :200; in yet another example may range from about 150:1 to about 1 :150; in yet another example may range from about 100: 1 to about 1 : 100; in yet another example may range from about 90: 1 to about 1 :90; in yet another example may range from about 80:1 to about 1 :80; in yet another example may range from about 70:1 to about 1 :70; in yet another example may

2185 range from about 60:1 to about 1 :60; in yet another example may range from about 50:1 to about 1 :50; in yet another example may range from about 40:1 to about 1 :40; in yet another example may range from about 30:1 to about 1 :30; in yet another example may range from about 20:1 to about 1 :20; in yet another example may range from about 15:1 to about 1 :15; in yet another example may range from about 10:1 to about 1 :10; in yet

2190 another example may range from about 9:1 to about 1 :9; in yet another example may range from about 8:1 to about 1 :8; in yet another example may range from about 7:1 to about 1 :7; in yet another example may range from about 6: 1 to about 1 :6; in yet another example may range from about 5:1 to about 1 :5; in yet another example may range from about 4:1 to about 1 :4; in yet another example may range from about 3 : 1 to about 1 :3; in yet another

2195 example may range from about 2: 1 to about 1 :2; and in yet another example may be about 1 :1; depending on the particular natural and/or synthetic high-potency sweetener selected.

III. Orally Ingestible/Sweetenable Compositions

[00121] As described hereinabove, the sweetener compositions may be combined with sweetenable compositions. A suitable sweetenable composition can be any material

2200 suitable for sweetening with a sweetener and desirably is an orally ingestible composition. By the term "orally ingestible composition", as used herein, is meant substances which are contacted with the mouth of man or animal, including substances which are taken into and subsequently ejected from the mouth and substances which are drunk, eaten, swallowed or otherwise ingested, and are safe for human or animal consumption when used in a

2205 generally acceptable range.

[00122] There are no restrictions on the type of orally ingestible compositions encompassed by embodiments of this invention as long as they are safe for human consumption when used in a generally acceptable range. These compositions include food, beverage, pharmaceutical, tobacco, nutraceutical, oral hygienic/cosmetic products,

2210 and the like. Non- limiting examples of these products include non-carbonated and carbonated beverages such as colas, ginger ales, ciders, powdered soft drinks (e.g. cola, juice, tea, water, coffee), and the like; fruit juices originating in fruits or vegetables, fruit juices including squeezed juices or the like, fruit juices containing fruit particles, fruit beverages, fruit juice beverages, beverages containing fruit juices, vegetable juices, juices

2215 containing vegetables, and mixed juices containing fruits and vegetables; sport drinks; near water and the like drinks e.g. water with natural or artificial flavorants; tea type or favorite type beverages such as coffee, cocoa, black tea, green tea, oolong tea and the like; beverages containing milk components such as milk beverages, coffee containing milk components, cafe au lait, milk tea, fruit milk beverages, drinkable yogurt, lactic acid

2220 bacteria beverages or the like; dairy products; bakery products; desserts such as yogurt, jellies, drinkable jellies, puddings, Bavarian cream, blancmange, cakes, brownies, mousse and the like, sweetened food products eaten at tea time or following meals; frozen foods; cold confections, e. g. types of ice cream such as ice cream, ice milk, lacto-ice and the like (food products in which sweeteners and various other types of raw materials are added to

2225 milk products, and the resulting mixture is agitated and frozen), and ice confections such as sherbets, dessert ices and the like (food products in which various other types of raw materials are added to a sugary liquid, and the resulting mixture is agitated and frozen); ice cream; general confections, (e.g., baked confections or steamed confections such as cakes,

crackers, biscuits, buns with bean-jam filling and the like); rice cakes and snacks; table top

2230 products; general sugar confections such as chewing gum (e.g. including compositions which comprise a substantially water-insoluble, chewable gum base, such as chicle or substitutes thereof, including jetulong, guttakay rubber or certain comestible natural synthetic resins or waxes), hard candy, soft candy, mints, nougat candy, jelly beans and the like; sauces including fruit flavored sauces, chocolate sauces and the like; edible gels;

2235 cremes including butter cremes, flour pastes, whipped cream and the like; jams including strawberry jam, marmalade and the like; breads including sweet breads and the like or other starch products; spice; general condiments including seasoned soy sauce used on roasted meats, roast fowl, barbecued meat and the like, as well as tomato catsup, sauces, noodle broth and the like; processed agricultural products, livestock products or seafood;

2240 processed meat products such as sausage and the like; retort food products, pickles, preserves boiled in soy sauce, delicacies, side dishes; snacks such as potato chips, cookies, or the like; cereal products; drugs or quasi-drugs that are administered orally or used in the oral cavity e.g. vitamins, cough syrups, cough drops, chewable medicine tablets, amino acids, bitter-tasting agents, acidulants or the like, wherein the drug may be in solid, liquid,

2245 gel, or gas form such as a pill, tablet, spray, capsule, syrup, drop, troche agent, powder, and the like; personal care products such as other oral compositions used in the oral cavity such as mouth freshening agents, gargling agents, mouth rinsing agents, toothpaste, tooth polish, dentrifϊces, mouth sprays, teeth-whitening agent and the like; dietary supplements; tobacco products including smoke and smokeless tobacco products such as snuff,

2250 cigarette, pipe and cigar tobacco, and all forms of tobacco such as shredded filler, leaf, stem, stalk, homogenized leaf cured, reconstituted binders and reconstituted tobacco from tobacco dust, fines or ether sources in sheet, pellet or other forms, tobacco substitutes formulated from non-tobacco materials, dip or chewing tobacco; animal feed; nutraceutical products, which includes any food or part of a food that may provide

2255 medicinal or health benefits, including the prevention and treatment of disease, examples of nutraceutical may be a naturally nutrient-rich or medicinally active food, such as garlic, soybeans, antioxidants, fibers, phytosterol, glucosamine, chondroitin sulfate, stenol, stanol, ginseng, ginko, echinacea, or the like, or it may be a specific component of a food, such as the omega-3 fish oil that can be derived from salmon and other cold-water fish, or

2260 nutraceutical may be orally ingestible composition wherein any medicinal or nutrient-rich

component has been incorporated, e.g. calcium or vitamin rich milk, vitamin incorporated chewing gums, vitamin incorporated yogurt, or the like; or any other orally ingestible composition which is desirably sweetened. [00123] In accordance with desirable embodiments of this invention, sweetened

2265 compositions such as those described hereinabove comprise a sweetenable orally ingestible composition, at least one natural and/or synthetic high-potency sweetener, at least one salt, at least one salty taste inhibitor, and optionally at least one sweet taste improving composition selected from the group consisting of carbohydrates, polyols, amino acid other sweet taste improving additives, and combinations thereof. For example,

2270 according to a particular embodiment of this invention, sweetened beverage comprises an orally ingestible beverage composition, such as an aqueous beverage composition or the like, and sweetener composition with a more sugar-like temporal profile and/or flavor profile, as disclosed herein. In addition, according to a particular embodiment of this invention, an sweetened food comprises an orally ingestible food composition and

2275 sweetener composition with a more sugar-like temporal profile and/or flavor profile, as disclosed herein. In addition, according to a particular embodiment of this invention, an sweetened pharmaceutical comprises a pharmaceutically active composition and/or pharmaceutically acceptable salts thereof, and a sweetener composition with a more sugar- like temporal profile and/or flavor profile, as disclosed herein. Alternatively, in addition,

2280 according to a particular embodiment of this invention, a sweetened pharmaceutical comprises a pharmaceutically active composition and/or pharmaceutically acceptable salts thereof and a coating comprising an orally ingestible composition and a sweetener composition with a more sugar-like temporal profile and/or flavor profile, as disclosed herein. In addition, according to a particular embodiment of this invention, a sweetened

2285 tobacco product comprises a tobacco and a sweetener composition with a more sugar-like temporal profile and/or flavor profile, as disclosed herein, combined with the tobacco. In addition, according to a particular embodiment of this invention, a sweetened nutraceutical product comprises an orally ingestible nutraceutical composition and a sweetener composition with a more sugar-like temporal profile and/or flavor profile, as disclosed

2290 herein. In addition, according to a particular embodiment of this invention, a sweetened oral hygenic product comprises an orally ingestible oral hygenic composition and a sweetener composition with a more sugar-like temporal profile and/or flavor profile, as

disclosed herein. In addition, according to a particular embodiment of this invention, a sweetened cosmetic product comprises an orally ingestible cosmetic composition and a

2295 sweetener composition with a more sugar-like temporal profile and/or flavor profile, as disclosed herein.

[00124] Generally, the amount of natural and/or synthetic high-potency sweetener present in a sweetened composition varies widely depending on the particular type of sweetened composition and its desired sweetness. Those of ordinary skill in the art can

2300 readily discern the appropriate amount of sweetener to put in the sweetened composition. In a particular embodiment, the at least one natural and/or synthetic high-potency sweetener is present in the sweetened composition in an amount in the range of about 1 to about 5,000 ppm of the sweetened composition and the at least one sweet taste improving composition is present in the sweetened composition in an amount in the range of about

2305 0.1 to about 100,000 ppm of the sweetened composition.

[00125] In accordance with particular embodiments, suitable amounts of natural high-potency sweeteners for sweetenable compositions comprise amounts in the range from about 100 ppm to about 3,000 ppm for rebaudioside A; from about 50 ppm to about 3,000 ppm for stevia; from about 50 ppm to about 3,000 ppm for stevioside; from about 50 2310 ppm to about 3,000 ppm for mogroside IV; from about 50 ppm to about 3,000 ppm for mogroside V; from about 50 ppm to about 3,000 ppm for Luo Han Guo sweetener; from about 5 ppm to about 300 ppm for monatin, from about 5 ppm to about 200 ppm for thaumatin; and from about 50 ppm to about 3,000 ppm for mono-ammonium glycyrrhizic acid salt hydrate.

2315 [00126] In accordance with particular embodiments, suitable amounts of synthetic high-potency sweeteners for sweetenable compositions comprise a range from about 1 ppm to about 60 ppm for alitame; from about 10 ppm to about 600 ppm for aspartame; from about 1 ppm to about 20 ppm for neotame; from about 10 ppm to about 500 ppm for acesulfame potassium; from about 50 ppm to about 5,000 ppm for cyclamate; from about

2320 10 ppm to about 500 ppm for saccharin; from about 5 ppm to about 250 ppm for sucralose; from about 1 ppm to about 20 ppm for N -[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-α- aspartyl]-L-phenylalanine 1 -methyl ester; from about 1 ppm to about 20 ppm for N- [3 -(3- hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-α-aspartyl]-L-phe nylalanine 1 -methyl ester;

and from about 1 ppm to about 20 ppm for N-[3-(3-methoxy-4-hydroxyphenyl)propyl]-L- 2325 α-aspartyl]-L-phenylalanine 1 -methyl ester.

[00127] While the invention has been described in detail with respect to specific embodiments thereof, it will be appreciated that those skilled in the art, upon attaining an understanding of the foregoing, may readily conceive of alterations to, variations of, and equivalents to these embodiments. Accordingly, the scope of the present invention should 2330 be assessed as that of the appended claims and any equivalents thereof.