Sweetener and flavor compositions, methods of making and methods of use thereof

1. A composition comprising:

(1) a Maillard reaction product (MRP), wherein the MRP is produced with a starting mixture comprising:

(a) a Stevia extract; and

(b) an amine donor,

wherein (a) and (b) undergo a Maillard reaction; and

(2) a high intensity sweetener,

wherein the Stevia extract comprises one or more Stevia -derived volatile NSG substances selected from the group consisting of nonanal, decanal, undecanal, tetradecanal, 2-ethyl-1-hexanol, (3R,6R)-2,2,6-trimethyl-6-vinyltetrahydro-2h-pyran-3-ol, 1-decanol, 6-methyl-5-hepten-2-one, 1,3,8-p-menthatriene, p-cymene, hexanal, 2-methyl-2-butenal, 2-hexenal, 2,6,6-trimethyl-1,3-cyclohexadiene-1-carboxaldehyde, 3-methyl-benzaldehyde, 1-hexanol, (Z)-3-hexen-1-ol, 2-ethyl-1-hexanol, maltol, allyl acetate, butyl ester acetic acid, butyl ester butanoic acid, 3,7-dimethyl-1, 6-octadien-3-ol formate, dimethyl ester butanedioic acid, 5,6,7,7a-tetrahydro-4,4,7a-trimethyl-2(4H)-benzofuranone, α,α-dimethyl-benzenemethanol acetate, 5-butyldihydro-2(3h)-furanone, tetrahydro-6-propyl-2h-pyran-2-one, butyrolactone, 2,6,6-trimethyl-2-cyclohexene-1,4-dione, acetophenone, (E)-6,10-dimethyl-5,9-undecadien-2-one, 1-(1h-pyrrol-2-yl)-ethanone, 2-pentylfuran, propanoic acid, butanoic acid, pentanoic acid, hexanoic acid, cyclohexanecarboxylic acid, heptanoic acid, tetradecane, 1-limonene, terpinolene, E,E-6-dimethyl-1,3,5,7-octatetraene, bornylene, cyprotene, β-myrcene, 1-ethyl-4-methyl-benzene, 1p-ocimene, p-cymene, 2-methyl-2-butenal, α,4-dimethyl-3-cyclohexene-1-acetaldehyde, safranal, benzaldchyde, 2-methyl-1-hepten-6-one, 6-methyl-5-hepten-2-one, 2,3-dihydro-3,3,5,6-tetramethyl-1h-inden-1-one, 9-dodecyn-1-ol, 2-hydroxy-α,α,4-trimethyl-3-cyclohexene-1-methanol, (Z)-Linalool oxide, hotrienol, beta-terpineol, α-terpineol, benzyl alcohol, phenylethyl alcohol, butyl ester 2-propenoic acid, 3-methyl-furan, 2-methyl-furan, 2-ethyl-furan, 2-vinylfuran, (2R,5R)-2-methyl-5-(prop-1-en-2-yl)-2-vinyltetrahydrofuran, 2-pentyl-furan, (2R, 5 S)-2-methyl-5-(prop-1-en-2-yl)-2-vinyltetrahydrofuran, cis-5-ethenyltetrahydro-α,α,5-trimethyl-2-furanmethanol, furfural, 1-(2-furanyl)-ethanone, 5-methyl-2-furancarboxaldehyde, 2.3-dimethyl-1,3-Butadiene, β-myrcene, 1-limonene, p-ocimene, E,E-2,6-dimethyl-1,3,5,7-octatetraene, bornylene, cyprotene, α,4-dimethyl-3-cyclohexene-1-acetaldehyde, 2-methyl-1-hepten-6-one, methyl vinyl ketone, 2-hydroxy-α,α,4-trimethyl-3-cyclohexene-1-methanol, methyl ester acetic acid, cis-3-hexenylpyruvate, 3-methylfuran, 2-methylfuran, 2,5-dimethylfuran, 2,3-dihydrofuran, 2-vinylfuran, (2R,5R)-2-methyl-5-(prop-1-en-2-yl)-2-vinyltetrahydrofuran, 2-pentylfuran, (2R,5R)-2-methyl-5-(prop-1-en-2-yl)-2-vinyltetrahydrofuran, cis-5-ethenyltetrahydro-α,α,5-trimethyl-2-furanmethanol, 1-(2-furanyl)-ethanone, 5-methyl-2-furancarboxaldehyde, pentadecane, hexadecane, 2,6,10,14-Tetramethylpentadecane, 2,6,11-trimethyldodecane, 2,6,10,14-tetramethylhexadecane, octadecane, heptanal, 2,3-butanedione, 2,3-pentaedione, 2-cyclohexen-1-one, 1-(6-methyl-7-oxabicyclo[4.1.0]hept-1-yl)-ethanone, 3,4,4α,5,6,7-hexahydro-1,1,4a-trimethyl-2(1H)-naphthalenone, 1-(2-methyl-1-cyclopenten-1-yl)-ethanone, [S-(R*,R*)]-2,3-butanediol, 5,8,10-undecatrien-3-ol, α,α-Dimethyl-benzenemethanol, dimethyl ester pentanedioic acid, 3,7-Dimethyl-6-nonen-1-ol acetate, methyl ester hexadecanoic acid and 6-octalactone,

where in the MRP is added at a final concentration in the range of 1-2000 ppm,

wherein the MRP improves a taste of the composition, and

wherein the taste improvement is in terms of bitterness, sweetness onset, aftertaste, and/or sweetness linger of the high intensity sweetener.

2. The composition of claim 1 , wherein the starting mixture further comprises a sugar.

3. The composition of claim 1 , wherein the Stevia extract comprises one or more volatile NSG substances selected from the group consisting of nonanal, decanal, undecanal, tetradecanal, 2-ethyl-1-hexanol, (3R,6R)-2,2,6-trimethyl-6-vinyltetrahydro-2h-pyran-3-ol, 1-decanol, 6-methyl-5-hepten-2-one, 1,3,8-p-menthatriene, p-cymene, hexanal, 2-methyl-2-butenal, 2-hexenal, 2,6,6-trimethyl-1,3-cyclohexadiene-1-carboxaldehyde, 3-methyl-benzaldehyde, 1-hexanol, (Z)-3-hexen-1-ol, 2-ethyl-1-hexanol, maltol, allyl acetate, butyl ester acetic acid, butyl ester butanoic acid, 3,7-dimethyl-1,6-octadien-3-ol formate, dimethyl ester butanedioic acid, 5,6,7,7a-tetrahydro-4,4,7a-trimethyl-2(4H)-benzofuranone, α,α-dimethyl-benzenemethanol acetate, 5-butyldihydro-2(3h)-furanone, tetrahydro-6-propyl-2h-pyran-2-one, butyrolactone, 2,6,6-trimethyl-2-cyclohexene-1,4-dione, acetophenone, (E)-6,10-dimethyl-5,9-undecadien-2-one, 1-(1h-pyrrol-2-yl)-ethanone, 2-pentylfuran, propanoic acid, butanoic acid, pentanoic acid, hexanoic acid, cyclohexanecarboxylic acid, heptanoic acid, tetradecane, 1-limonene, terpinolene, E,E-6-dimethyl-1,3,5,7-octatetraene, bornylene, cyprotene, β-myrcene, 1-ethyl-4-methyl-benzene, p-ocimene, p-cymene, 2-methyl-2-butenal, α,4-dimethyl-3-cyclohexene-1-acetaldehyde, safranal, benzaldehyde, 2-methyl-1-hepten-6-one, 6-methyl-5-hepten-2-one, 2,3-dihydro-3,3,5,6-tetramethyl-1h-inden-1-one, 9-dodecyn-1-ol, 2-hydroxy-α,α,4-trimethyl-3-cyclohexene-1-methanol, (Z)-Linalool oxide, hotrienol, beta-terpineol, α-terpineol, phenylethyl alcohol, butyl ester 2-propenoic acid, 3-methyl-furan, 2-methyl-furan, 2-ethyl-furan, 2-vinylfuran, (2R,5R)-2-methyl-5-(prop-1-en-2-yl)-2-vinyltetrahydrofuran, 2-pentyl-furan, (2R, 5 S)-2-methyl-5-(prop-1-en-2-yl)-2-vinyltetrahydrofuran, cis-5-ethenyltetrahydro-α,α,5-trimethyl-2-furanmethanol, 1-(2-furanyl)-ethanone, 5-methyl-2-furancarboxaldehyde, tetradecane, 2,3-dimethyl-1,3-Butadiene, β-myrcene, 1-limonene, O-ocimene, E,E-2,6-dimethyl-1,3,5,7-octatetraene, bornylene, cyprotene, α,4-dimethyl-3-cyclohexene-1-acetaldehyde, 2-methyl-1-hepten-6-one, methyl vinyl ketone, 2-hydroxy-α,α,4-trimethyl-3-cyclohexene-1-methanol, methyl ester acetic acid, cis-3-hexenylpyruvate, 3-methylfuran, 2-methylfuran, 2,5-dimethylfuran, 2,3-dihydrofuran, 2-vinylfuran, (2R,5R)-2-methyl-5-(prop-1-en-2-yl)-2-vinyltetrahydrofuran, 2-pentylfuran, (2R,5R)-2-methyl-5-(prop-1-en-2-yl)-2-vinyltetrahydrofuran, cis-5-ethenyltetrahydro-α,α,5-trimethyl-2-furanmethanol, 1-(2-furanyl)-ethanone, 5-methyl-2-furancarboxaldehyde.

4. The composition of claim 1 , wherein the Stevia extract comprises one or more volatile NSG substances selected from the group consisting of tetradecane, pentadecane, hexadecane, 2,6,10,14-Tetramethylpentadecane, heptadecane, 2,6,11-trimethyldodecane, 2,6,10,14-tetramethylhexadecane, octadecane, β-myrcene, 1-limonene, β-ocimene, bornylene, cyprotene, hexanal, heptanal, 2-hexenal, nonanal, α,4-dimethyl-3-cyclohexene-1-acetaldehyde, safranal, benzaldehyde, 2,3-butanedione, 2,3-pentanedione, 2-cyclohexen-1-one, 1-(6-methyl-7-oxabicyclo[4.1.0]hept-1-yl)-ethanone, 3,4,4α,5,6,7-hexahydro-1,1,4a-trimethyl-2(1H)-naphthalenone, 1-(2-methyl-1-cyclopenten-1-yl)-ethanone, propanoic acid, butanoic acid, pentanoic acid, hexanoic acid, cyclohexanecarboxylic acid, 2-ethyl-1-hexanol, [S-(R*,R*)]-2,3-butanediol, hotrienol, p-mentha-1,5-dien-8-ol, 5,8,10-undecatrien-3-ol, α,α-Dimethyl-benzenemethanol, phenylethyl alcohol, dimethyl ester pentanedioic acid, 3,7-Dimethyl-6-nonen-1-ol acetate, methyl ester hexadecanoic acid, 5-octalactone, 5,6,7,7a-tetrahydro-4,4,7a-trimethyl-2(4H)-benzofuranone, 3-methylfuran, 2-methylfuran, 2,5-dimethylfuran, 2,3-dihydrofuran, 2-vinylfuran, (2R,5R)-2-Methyl-5-(prop-1-en-2-yl)-2-vinyltetrahydrofuran, 2-pentylfuran, (2R,5S)-2-methyl-5-(prop-1-en-2-yl)-2-vinyltetrahydrofuran, cis-5-ethenyltetrahydro-α,α,5-trimethyl-2-furanmethanol, furfural, 1-(2-furanyl)-ethanone, 5-methyl-2-furancarboxaldehyde.

5. The composition of claim 1 , wherein the Stevia extract comprises one or more non-volatile NSG substances selected from the group consisting of quercetin-pentoside, kaemferol-xylosyl-glucoside, quercetin-diglucoside-rhamnoside, and quercetin-dirhamnoside in a total amount of 0.0001-99 wt % of the Stevia extract.

6. The composition of claim 1 , wherein the Stevia extract is extracted from a raw material that comprises Stevia plant flower.

7. An orally consumable product comprising the composition of claim 1 .

8. The orally consumable product of claim 7 , wherein the composition is present in an amount of 1-100,000 ppm.

9. The orally consumable product of claim 7 , wherein the orally consumable product is a beverage.

10. A method of improving flavor gr sweetness of an orally consumable product, comprising adding the composition of claim 1 to the orally consumable product.

11. The method of claim 10 , wherein the composition is add to the orally consumable product at a final concentration of 1-100,000 ppm.

12. A composition comprising:

(1) a Maillard reaction product (MRP),

wherein the MRP is produced with a starting mixture comprising:

(a) a glycosylated Stevia extract; and

(b) an amine donor,

wherein (a) and (b) undergo a Maillard reaction; and

(2) a high intensity sweetener,

wherein the glycosylated Stevia extract is derived from a Stevia extract comprising one or more Stevia -derived volatile NSG substances,

wherein the composition further comprises one or more unreacted steviol glycosides,

wherein the Stevia extract comprises one or more Stevia -derived volatile NSG substances selected from the group consisting of nonanal, decanal, undecanal, tetradecanal, 2-ethyl-1-hexanol, (3R,6R)-2,2,6-trimethyl-6-vinyltetrahydro-2h-pyran-3-ol, 1-decanol, 6-methyl-5-hepten-2-one, 1,3,8-p-menthatriene, p-cymene, hexanal, 2-methyl-2-butenal, 2-hexenal, 2,6,6-trimethyl-1,3-cyclohexadiene-1-carboxaldehyde, 3-methyl-benzaldehyde, I-hexanol, (Z)-3-hexen-1-ol, 2-ethyl-1-hexanol, maltol, allyl acetate, butyl ester acetic acid, butyl ester butanoic acid, 3,7-dimethyl-1, 6-octadien-3-ol formate, dimethyl ester butanedioic acid, 5,6,7,7a-tetrahydro-4,4,7a-trimethyl-2(4H)-benzofuranone, α,α-dimethyl-benzenemethanol acetate, 5-butyldihydro-2(3h)-furanone, tetrahydro-6-propyl-2h-pyran-2-one, butyrolactone, 2,6,6-trimethyl-2-cyclohexene-1,4-dione, acetophenone, (E)-6,10-dimethyl-5,9-undecadien-2-one, 1-(I h-pyrrol-2-yl)-ethanone, 2-pentylfuran, propanoic acid, butanoic acid, pentanoic acid, hexanoic acid, cyclohexanecarboxylic acid, heptanoic acid, tetradecane, 1-limonene, terpinolene, E,E-6-dimethyl-1,3,5,7-octatetraene, bornylene, cyprotene, 0-myrcene, 1-ethyl-4-methyl-benzene, p-ocimene, p-cymene, 2-methyl-2-butenal, α,4-dimethyl-3-cyclohexene-1-acetaldehyde, safranal, benzaldehyde, 2-methyl-1-hepten-6-one, 6-methyl-5-hepten-2-one, 2,3-dihydro-3,3,5,6-tetramethyl-1h-inden-1-one, 9-dodecyn-1-ol, 2-hydroxy-α,α,4-trimethyl-3-cyclohexene-1-methanol, (Z)-Linalool oxide, hotrienol, beta-terpineol, α-terpineol, benzyl alcohol, phenylethyl alcohol, butyl ester 2-propenoic acid, 3-methyl-furan, 2-methyl-furan, 2-ethyl-furan, 2-vinylfuran, (2R,5R)-2-methyl-5-(prop-1-en-2-yl)-2-vinyltetrahydrofuran, 2-pentyl-furan, (2R, 5 S)-2-methyl-5-(prop-1-en-2-yl)-2-vinyltetrahydrofuran, cis-5-ethenyltetrahydro-α,α,5-trimethyl-2-furanmethanol, furfural, 1-(2-furanyl)-ethanone, 5-methyl-2-furancarboxaldehyde, 2,3-dimethyl-1,3-Butadiene, β-myrcene, 1-limonene, P-ocimene, E,E-2,6-dimethyl-1,3,5,7-octatetraene, bornylene, cyprotene, α,4-dimethyl-3-cyclohexene-1-acetaldehyde, 2-methyl-1-hepten-6-one, methyl vinyl ketone, 2-hydroxy-α,α,4-trimethyl-3-cyclohexene-1-methanol, methyl ester acetic acid, cis-3-hexenylpyruvate, 3-methylfuran, 2-methylfuran, 2,5-dimethylfuran, 2,3-dihydrofuran, 2-vinylfuran, (2R,5R)-2-methyl-5-(prop-1-en-2-yl)-2-vinyltetrahydrofuran, 2-pentylfuran, (2R,5R)-2-methyl-5-(prop-1-en-2-yl)-2-vinyltetrahydrofuran, cis-5-ethenyltetrahydro-α,α,5-trimethyl-2-furanmethanol, I-(2-furanyl)-ethanone, 5-methyl-2-furancarboxaldehyde, pentadecane, hexadecane, 2,6,10,14-Tetramethylpentadecane, 2,6,11-trimethyldodecane, 2,6,10,14-tetramethylhexadecane, octadecane, heptanal, 2,3-butanedione, 2,3-pentaedione, 2-cyclohexen-1-one, 1-(6-methyl-7-oxabicyclo[4.1.0]hept-1-yl)-ethanone, 3,4,4a,5,6,7-hexahydro-1,1,4a-trimethyl-2(1H)-naphthalenone, 1-(2-methyl-1-cyclopenten-1-yl)-ethanone, [S-(R*,R*)]-2,3-butanediol, 5,8,10-undecatrien-3-ol, α,α-Dimethyl-benzenemethanol, dimethyl ester pentanedioic acid, 3,7-Dimethyl-6-nonen-1-ol acetate, methyl ester hexadecanoic acid, and δ-octalactone,

wherein the MRP is present in the composition in a concentration in the range of 1-2000 ppm,

wherein the MRP improves a taste of the composition, and

wherein the taste improvement is in terms of bitterness, sweetness onset, aftertaste, and/or sweetness linger of the high intensity sweetener.

13. The composition of claim 12 , wherein the starting mixture further comprises a sugar.

14. The composition of claim 12 , wherein the Stevia extract comprises one or more volatile NSG substances selected from the group consisting of nonanal, decanal, undecanal, tetradecanal, 2-ethyl-1-hexanol, (3R,6R)-2,2,6-trimethyl-6-vinyltetrahydro-2h-pyran-3-ol, 1-decanol, 6-methyl-5-hepten-2-one, 1,3,8-p-menthatriene, p-cymene, hexanal, 2-methyl-2-butenal, 2-hexenal, 2,6,6-trimethyl-1,3-cyclohexadiene-1-carboxaldehyde, 3-methyl-benzaldehyde, 1-hexanol, (Z)-3-hexen-1-ol, 2-ethyl-1-hexanol, maltol, allyl acetate, butyl ester acetic acid, butyl ester butanoic acid, 3,7-dimethyl-1,6-octadien-3-ol formate, dimethyl ester butanedioic acid, 5,6,7,7a-tetrahydro-4,4,7a-trimethyl-2(4H)-benzofuranone, α,α-dimethyl-benzenemethanol acetate, 5-butyldihydro-2(3h)-furanone, tetrahydro-6-propyl-2h-pyran-2-one, butyrolactone, 2,6,6-trimethyl-2-cyclohexene-1,4-dione, acetophenone, (E)-6,10-dimethyl-5,9-undecadien-2-one, 1-(1h-pyrrol-2-yl)-ethanone, 2-pentylfuran, propanoic acid, butanoic acid, pentanoic acid, hexanoic acid, cyclohexanecarboxylic acid, heptanoic acid, tetradecane, 1-limonene, terpinolene, E,E-6-dimethyl-1,3,5,7-octatetraene, bornylene, cyprotene, pi-myrcene, l-ethyl-4-methyl-benzene, P-ocimene, p-cymene, 2-methyl-2-butenal, α,4-dimethyl-3-cyclohexene-1-acetaldehyde, safranal, benzaldehyde, 2-methyl-1-hepten-6-one, 6-methyl-5-hepten-2-one, 2,3-dihydro-3,3,5,6-tetramethyl-1h-inden-1-one, 9-dodecyn-1-ol, 2-hydroxy-α,α,4-trimethyl-3-cyclohexene-1-methanol, (Z)-Linalool oxide, hotrienol, beta-terpineol, α-terpineol, phenylethyl alcohol, butyl ester 2-propenoic acid, 3-methyl-furan, 2-methyl-furan, 2-ethyl-furan, 2-vinylfuran, (2R,5R)-2-methyl-5-(prop-1-en-2-yl)-2-vinyltetrahydrofuran, 2-pentyl-furan, (2R,5S)-2-methyl-5-(prop-1-en-2-yl)-2-vinyltetrahydrofuran, cis-5-ethenyltetrahydro-α,α,5-trimethyl-2-furanmethanol, 1-(2-furanyl)-ethanone, 5-methyl-2-furancarboxaldehyde, tetradecane, 2,3-dimethyl-1,3-Butadiene, 1p-myrcene, 1-limonene, O-ocimene, E,E-2,6-dimethyl-1,3,5,7-octatetraene, bornylene, cyprotene, α,4-dimethyl-3-cyclohexene-1-acetaldehyde, 2-methyl-1-hepten-6-one, methyl vinyl ketone, 2-hydroxy-α,α,4-trimethyl-3-cyclohexene-1-methanol, methyl ester acetic acid, cis-3-hexenylpyruvate, 3-methylfuran, 2-methylfuran, 2,5-dimethylfuran, 2,3-dihydrofuran, 2-vinylfuran, (2R,5R)-2-methyl-5-(prop-1-en-2-yl)-2-vinyltetrahydrofuran, 2-pentylfuran, (2R,5R)-2-methyl-5-(prop-1-en-2-yl)-2-vinyltetrahydrofuran, cis-5-ethenyltetrahydro-α,α,5-trimethyl-2-furanmethanol, 1-(2-furanyl)-ethanone, 5-methyl-2-furancarboxaldehyde.

15. The composition of claim 12 , wherein the Stevia extract comprises one or more volatile NSG substances selected from the group consisting of tetradecane, pentadecane, hexadecane, 2,6,10,14-Tetramethylpentadecane, heptadecane, 2,6,11-trimethyldodecane, 2,6,10,14-tetramethylhexadecane, octadecane, β-myrcene, 1-limonene, β-ocimene, bornylene, cyprotene, hexanal, heptanal, 2-hexenal, nonanal, α,4-dimethyl-3-cyclohexene-1-acetaldehyde, safranal, benzaldehyde, 2,3-butanedione, 2,3-pentanedione, 2-cyclohexen-1-one, 1-(6-methyl-7-oxabicyclo[4.1.0]hept-1-yl)-ethanone, 3,4,4α,5,6,7-hexahydro-1,1,4a-trimethyl-2(1H)-naphthalenone, 1-(2-methyl-1-cyclopenten-1-yl)-ethanone, propanoic acid, butanoic acid, pentanoic acid, hexanoic acid, cyclohexanecarboxylic acid, 2-ethyl-1-hexanol, [S-(R*,R*)┘-2,3-butanediol, hotrienol, p-mentha-1,5-dien-8-ol, 5,8,10-undecatrien-3-ol, α,α-Dimethyl-benzenemethanol, phenylethyl alcohol, dimethyl ester pentanedioic acid, 3,7-Dimethyl-6-nonen-1-ol acetate, methyl ester hexadecanoic acid, 8-octalactone, 5,6,7,7a-tetrahydro-4,4,7a-trimethyl-2(4H)-benzofuranone, 3-methylfuran, 2-methylfuran, 2,5-dimethylfuran, 2,3-dihydrofuran, 2-vinylfuran, (2R,5R)-2-Methyl-5-(prop-1-en-2-yl)-2-vinyltetrahydrofuran, 2-pentylfuran, (2R,5S)-2-methyl-5-(prop-1-en-2-yl)-2-vinyltetrahydrofuran, cis-5-ethenyltetrahydro-α,α,5-trimethyl-2-furanmethanol, furfural, 1-(2-furanyl)-ethanone, and 5-methyl-2-furancarboxaldehyde.

16. The composition of claim 12 , wherein the Stevia extract comprises one or more non-volatile NSG substances selected from the group consisting of quercetin-pentoside, kaempferol-xylosyl-glucoside, quercetin-diglucoside-rhamnoside, and quercetin-dirhamnoside in a total amount of 0.0001-99 wt.

17. The composition of claim 12 , wherein the Stevia extract is extracted from a raw material that comprises Stevia plant flower.

18. An orally consumable product comprising the composition of claim 12 .

19. The orally consumable product of claim 18 , wherein the composition is present in an amount of 1-100,000 ppm.

20. The orally consumable product of claim 18 , wherein the orally consumable product is a beverage.

21. A method of improving flavor or sweetness of an orally consumable product, comprising adding an effective amount of the composition of claim 12 to the orally consumable product.

22. The method of claim 21 , wherein the composition is add to the orally consumable product at a final concentration of 1-100,000 ppm.

23. The composition of claim 1 , wherein the high intensity sweetener is a high intensity natural sweetener.

24. The composition of claim 23 , wherein the high intensity natural sweetener is selected from the group consisting of sweet tea extracts, stevia extracts, swingle extracts, sweet tea components, steviol glycosides, mogrosides, glycosylated sweet tea extracts, glycosylated stevia extracts, glycosylated swingle extracts, glycosylated sweet tea glycosides, glycosylated steviol glycosides, glycosylated mogrosides, licorice extracts, and glycyrrhizic acid.

25. The composition of claim 1 , wherein the high intensity sweetener is a high intensity synthetic sweetener.

26. The composition of claim 25 , wherein the high intensity synthetic sweetener is selected from the group consisting of sucralose, aspartame, acesulfame-K, neotame, saccharin and aspartame, glycyrrhizic acid ammonium salt, sodium cyclamate, saccharin, advantame, and neohesperidin dihydrochalcone (NHDC).

27. The composition of claim 25 , wherein the high intensity synthetic sweetener is sucralose.

28. The composition of claim 25 , wherein the high intensity synthetic sweetener is acesulfame-K.

29. The composition of claim 12 , wherein the high intensity sweetener is a high intensity natural sweetener.

30. The composition of claim 29 , wherein the high intensity natural sweetener is selected from the group consisting of sweet tea extracts, stevia extracts, swingle extracts, sweet tea components, steviol glycosides, mogrosides, glycosylated sweet tea extracts, glycosylated stevia extracts, glycosylated swingle extracts, glycosylated sweet tea glycosides, glycosylated steviol glycosides, glycosylated mogrosides, licorice extracts, and glycyrrhizic acid.

31. The composition of claim 12 , wherein the high intensity sweetener is a high intensity synthetic sweetener.

32. The composition of claim 31 , wherein the high intensity synthetic sweetener is selected from the group consisting of sucralose, aspartame, acesulfame-K, neotame, saccharin and aspartame, glycyrrhizic acid ammonium salt, sodium cyclamate, saccharin, advantame, and neohesperidin dihydrochalcone (NHDC).

33. The composition of claim 31 , wherein the high intensity synthetic sweetener is sucralose.

34. The composition of claim 31 , wherein the high intensity synthetic sweetener is acesulfame-K.