Sweetener compositions having enhanced sweetness and improved temporal and/or flavor profiles
The present invention relates generally to improving the taste of sweetener compositions having enhanced sweetness. In particular, the present invention relates to compositions that can improve the tastes of sweetness enhanced sweetener compositions including at least one sweetness enhancer and at least one sweetener by imparting a more sugar-like taste or characteristic. In particular, the compositions and methods provide at least one sweetness enhancer, at least one sweetener comprising a carbohydrate sweetener, a natural-high-potency sweetener, a synthetic high-potency sweetener, or a combination thereof, and at least one sweet taste improving composition.
1. A sweetener composition comprising:
at least one compound selected from the group consisting of sucrose, glucose, fructose or a combination thereof,
wherein the sucrose, fructose, glucose or combination thereof is present in the sweetener composition in an amount from 1,000 ppm to 100,000 ppm; and
at least one sweetness enhancer is selected from the group consisting of 2-hydroxy-3-methylbenzoic acid; 2-hydroxy-5-chlorobenzoic acid; 2-hydroxy-4-nitrobenzoic acid; 2-hydroxy-4-fluorobenzoic acid; (R)—N-(5,7-dimethyl-1,2,3,4-tetrahydronaphthalen-1-yl)-isoxazole-5-carboxamide; (R)-4-methyl-N-(1,2,3,4-tetrahydronaphthalen-1-yl)isoxazole-5-carboxamide; (R)—N-(1,2,3,4-tetrahydronaphthalen-1-yl)isoxazole-5-carboxamide; (R)-3-chloro-2-hydroxy-N-(5-methoxy-1,2,3,4-tetrahydronaphthalen-1-yl)benzamide; 2,3,5,6-tetrafluoro-4-methyl-N-(2-methylcyclohexyl)benzamide; 2,6-dimethyl-N-(2-methylcyclohexyl)benzamide; (S)-2,3,5,6-tetrafluoro-4-methyl-N-(3-methylbutan-2-yl)benzamide; N-(4-chloro-2,6-difluorophenyl)-4-methylisoindoline-2-carboxamide; N-(2,4-dimethylphenyl)-4-methylisoindoline-2-carboxamide; N-(benzo[d][1,3]dioxol-5-yl)isoindoline-2-carboxamide; N-((1H-pyrrol-3-yl methyl)-3-(4-isopropoxyphenyl)thiourea; N-(4-ethoxyphenyl)-3-(furan-2-ylmethyl)thiourea; 3-3(hydroxyl-4-methoxyphenethyl)-4,6-hydroxybenzo[d]isoxazole; 1-(2,6-dihydroxyphenyl)-3-(3-hydroxy-4-methoxyphenyl)propan-1-one and combinations thereof,
wherein the at least one sweetness enhancer is present in the sweetener composition in an amount from 0.01 ppm to 1000 ppm.
2. The sweetener composition of claim 1 , wherein the sweetener composition contains one compound selected from the group consisting of sucrose, fructose and glucose; and
two sweetness enhancers.
3. The sweetener composition of claim 1 , wherein the at least one compound is sucrose.
4. The sweetener composition of claim 1 , wherein the at least one compound is glucose.
5. The sweetener composition of claim 1 , wherein the at least one compound is fructose.
6. The sweetener composition of claim 1 , wherein the at least one sweetness enhancer is selected from the group consisting of 2-hydroxy-3-methylbenzoic acid; 2-hydroxy-5-chlorobenzoic acid; 2-hydroxy-4-nitrobenzoic acid; 2-hydroxy-4-fluorobenzoic acid and combinations thereof.
7. The sweetener composition of claim 1 , wherein the at least one sweetness enhancer is selected from the group consisting of (R)—N-(5,7-dimethyl-1,2,3,4-tetrahydronaphthalen-1-yl)-isoxazole-5-carboxamide; (R)-4-methyl-N-(1,2,3,4-tetrahydronaphthalen-1-yl)isoxazole-5-carboxamide; (R)—N-(1,2,3,4-tetrahydronaphthalen-1-yl)isoxazole-5-carboxamide and combinations thereof.
8. The sweetener composition of claim 1 , wherein the at least one sweetness enhancer is selected from the group consisting of (R)-3-chloro-2-hydroxy-N-(5-methoxy-1,2,3,4-tetrahydronaphthalen-1-yl)benzamide; 2,3,5,6-tetrafluoro-4-methyl-N-(2-methylcyclohexyl)benzamide; 2,6-dimethyl-N-(2-methylcyclohexyl)benzamide; (S)-2,3,5,6-tetrafluoro-4-methyl-N-(3-methylbutan-2-yl)benzamide and combinations thereof.
9. The sweetener compositions of claim 1 , wherein the at least one sweetness enhancer is selected from the group consisting of N-(4-chloro-2,6-difluorophenyl)-4-methylisoindoline-2-carboxamide; N-(2,4-dimethylphenyl)-4-methylisoindoline-2-carboxamide; N-(benzo[d][1,3]dioxol-5-yl)isoindoline-2-carboxamide and combinations thereof.
10. The sweetener compositions of claim 1 , wherein the at least one sweetness enhancer is selected from the group consisting of N-((1H-pyrrol-3-yl methyl)-3-(4-isopropoxyphenyl)thiourea, N-(4-ethoxyphenyl)-3-(furan-2-ylmethyl)thiourea and combinations thereof.
11. The sweetener composition of claim 1 , wherein the at least one sweetness enhancer is selected from the group consisting of 3-3(hydroxyl-4-methoxyphenethyl)-4,6-hydroxybenzo[d]isoxazole; 1-(2,6-dihydroxyphenyl)-3-(3-hydroxy-4-methoxyphenyl)propan-1-one and combinations thereof.
12. The sweetener composition of claim 1 , further comprising at least one sweet taste improving composition selected from the group consisting of carbohydrates, polyols, amino acids and their corresponding salts, sugar acids and their corresponding salts, organic acids, inorganic acids, organic salts, inorganic salts, bitter compounds, flavorants, proteins or protein hydrosylates, surfactants, emulsifyiers, flavonoids, alcohols and combinations thereof.
13. The sweetener composition of claim 12 , wherein the at least one sweet taste improving composition is a polyol.
14. A sweetened composition comprising a sweetenable composition and the sweetener composition of claim 1 .
15. The sweetened composition of claim 14 , wherein the at least one sweetness enhancer and at least one compound selected from the group consisting of sucrose, fructose, glucose and combinations thereof are present in the sweetened composition in an amount effective for the sweetener composition to impart an osmolarity from about 10 mOsmole/L to about 500 mOsmol/L to an aqueous solution of the sweetener composition, when the at least one compound selected from the group consisting of sucrose, fructose, glucose and combinations thereof and at least one sweetener enhancer are present in the aqueous solution in an amount sufficient to impart a sweetness intensity equivalent to that of a 10% aqueous solution of sucrose by weight.
16. A method for imparting a more sugar-like temporal profile, more sugar-like flavor profile, or both, to a sweetener composition comprising combining
at least one compound selected from the group consisting of sucrose, glucose, fructose or a combination thereof,
wherein the sucrose, fructose, glucose or combination thereof is present in the sweetener composition in an amount from 1,000 ppm to 100,000 ppm; and
at least one sweetness enhancer is selected from the group consisting of 2-hydroxy-3-methylbenzoic acid; 2-hydroxy-5-chlorobenzoic acid; 2-hydroxy-4-nitrobenzoic acid; 2-hydroxy-4-fluorobenzoic acid; (R)—N-(5,7-dimethyl-1,2,3,4-tetrahydronaphthalen-1-yl)-isoxazole-5-carboxamide; (R)-4-methyl-N-(1,2,3,4-tetrahydronaphthalen-1-yl)isoxazole-5-carboxamide; (R)—N-(1,2,3,4-tetrahydronaphthalen-1-yl)isoxazole-5-carboxamide; (R)-3-chloro-2-hydroxy-N-(5-methoxy-1,2,3,4-tetrahydronaphthalen-1-yl)benzamide; 2,3,5,6-tetrafluoro-4-methyl-N-(2-methylcyclohexyl)benzamide; 2,6-dimethyl-N-(2-methylcyclohexyl)benzamide; (S)-2,3,5,6-tetrafluoro-4-methyl-N-(3-methylbutan-2-yl)benzamide; N-(4-chloro-2,6-difluorophenyl)-4-methylisoindoline-2-carboxamide; N-(2,4-dimethylphenyl)-4-methylisoindoline-2-carboxamide; N-(benzo[d][1,3]dioxol-5-yl)isoindoline-2-carboxamide; N-((1H-pyrrol-3-yl methyl)-3-(4-isopropoxyphenyl)thiourea; N-(4-ethoxyphenyl)-3-(furan-2-ylmethyl)thiourea; 3-3(hydroxyl-4-methoxyphenethyl)-4,6-hydroxybenzo[d]isoxazole; 1-(2,6-dihydroxyphenyl)-3-(3-hydroxy-4-methoxyphenyl)propan-1-one and combinations thereof,
wherein the at least one sweetness enhancer is present in the sweetener composition in an amount from 0.01 ppm to 1000 ppm.
17. The method claim 16 , wherein the sweetener composition contains one compound selected from the group consisting of sucrose, fructose and glucose; and
two sweetness enhancers.
18. The method of claim 16 , wherein the at least one compound is sucrose.
19. The method of claim 16 , wherein the at least one compound is glucose.
20. The method of claim 16 , wherein the at least one compound is fructose.
21. The method of claim 16 , wherein the at least one sweetness enhancer is selected from the group consisting of 2-hydroxy-3-methylbenzoic acid; 2-hydroxy-5-chlorobenzoic acid; 2-hydroxy-4-nitrobenzoic acid; 2-hydroxy-4-fluorobenzoic acid and combinations thereof.
22. The method of claim 16 , wherein the at least one sweetness enhancer is selected from the group consisting of (R)—N-(5,7-dimethyl-1,2,3,4-tetrahydronaphthalen-1-yl)-isoxazole-5-carboxamide; (R)-4-methyl-N-(1,2,3,4-tetrahydronaphthalen-1-yl)isoxazole-5-carboxamide; (R)—N-(1,2,3,4-tetrahydronaphthalen-1-yl)isoxazole-5-carboxamide and combinations thereof.
23. The method of claim 16 , wherein the at least one sweetness enhancer is selected from the group consisting of (R)-3-chloro-2-hydroxy-N-(5-methoxy-1,2,3,4-tetrahydronaphthalen-1-yl)benzamide; 2,3,5,6-tetrafluoro-4-methyl-N-(2-methylcyclohexyl)benzamide; 2,6-dimethyl-N-(2-methylcyclohexyl)benzamide; (S)-2,3,5,6-tetrafluoro-4-methyl-N-(3-methylbutan-2-yl)benzamide and combinations thereof.
24. The method of claim 16 , wherein the at least one sweetness enhancer is selected from the group consisting of N-(4-chloro-2,6-difluorophenyl)-4-methylisoindoline-2-carboxamide; N-(2,4-dimethylphenyl)-4-methylisoindoline-2-carboxamide; N-(benzo[d][1,3]dioxol-5-yl)isoindoline-2-carboxamide and combinations thereof.
25. The method of claim 16 , wherein the at least one sweetness enhancer is selected from the group consisting of N-((1H-pyrrol-3-yl methyl)-3-(4-isopropoxyphenyl)thiourea; 1-(4-ethoxyphenyl)-3-(furan-2-ylmethyl)thiourea and combinations thereof.
26. The method of claim 16 , wherein the at least one sweetness enhancer is selected from the group consisting of 3-3(hydroxyl-4-methoxyphenethyl)-4,6-hydroxybenzo[d]isoxazole; 1-(2,6-dihydroxyphenyl)-3-(3-hydroxy-4-methoxyphenyl)propan-1-one and combinations thereof.
27. The method of claim 16 , wherein the sweetener composition further comprises at least one sweet taste improving composition selected from the group consisting of carbohydrates, polyols, amino acids and their corresponding salts, sugar acids and their corresponding salts, organic acids, inorganic acids, organic salts, inorganic salts, bitter compounds, flavorants, proteins or protein hydrosylates, surfactants, emulsifyiers, flavonoids, alcohols and combinations thereof.
28. The method of claim 27 , wherein the at least one sweet taste improving composition is a polyol.
29. The method of claim 16 , wherein the at least one sweetness enhancer and at least one compound selected from the group consisting of sucrose, fructose, glucose and combinations thereof are added to the sweetened composition in an amount effective for the sweetener composition to impart an osmolarity from about 10 mOsmole/L to about 500 mOsmol/L to an aqueous solution of the sweetener composition, when the at least one compound selected from the group consisting of sucrose, fructose, glucose and combinations thereof and at least one sweetener enhancer are present in the aqueous solution in an amount sufficient to impart a sweetness intensity equivalent to that of a 10% aqueous solution of sucrose by weight.
30. A method for imparting a more sugar-like temporal profile, more sugar-like flavor profile, or both, to a sweetened composition comprising combining:
a sweetenable composition;
at least one compound selected from the group consisting of sucrose, glucose, fructose or a combination thereof,
wherein the sucrose, fructose, glucose or combination thereof is present in the sweetener composition in an amount from 1,000 ppm to 100,000 ppm; and
at least one sweetness enhancer is selected from the group consisting of 2-hydroxy-3-methylbenzoic acid; 2-hydroxy-5-chlorobenzoic acid; 2-hydroxy-4-nitrobenzoic acid; 2-hydroxy-4-fluorobenzoic acid; (R)—N-(5,7-dimethyl-1,2,3,4-tetrahydronaphthalen-1-yl)-isoxazole-5-carboxamide; (R)-4-methyl-N-(1,2,3,4-tetrahydronaphthalen-1-yl)isoxazole-5-carboxamide; (R)—N-(1,2,3,4-tetrahydronaphthalen-1-yl)isoxazole-5-carboxamide; (R)-3-chloro-2-hydroxy-N-(5-methoxy-1,2,3,4-tetrahydronaphthalen-1-yl)benzamide; 2,3,5,6-tetrafluoro-4-methyl-N-(2-methylcyclohexyl)benzamide; 2,6-dimethyl-N-(2-methylcyclohexyl)benzamide; (S)-2,3,5,6-tetrafluoro-4-methyl-N-(3-methylbutan-2-yl)benzamide; N-(4-chloro-2,6-difluorophenyl)-4-methylisoindoline-2-carboxamide; N-(2,4-dimethylphenyl)-4-methylisoindoline-2-carboxamide; N-(benzo[d][1,3]dioxol-5-yl)isoindoline-2-carboxamide; N-((1H-pyrrol-3-yl methyl)-3-(4-isopropoxyphenyl)thiourea; N-(4-ethoxyphenyl)-3-(furan-2-ylmethyl)thiourea; 3-3(hydroxyl-4-methoxyphenethyl)-4,6-hydroxybenzo[d]isoxazole; 1-(2,6-dihydroxyphenyl)-3-(3-hydroxy-4-methoxyphenyl)propan-1-one and combinations thereof,
wherein the at least one sweetness enhancer is present in the sweetener composition in an amount from 0.01 ppm to 1000 ppm.
31. The method claim 30 , wherein the sweetener composition contains
one compound selected from the group consisting of sucrose, fructose and glucose; and
two sweetness enhancers.
32. The method of claim 30 , wherein the at least one compound is sucrose.
33. The method of claim 30 , wherein the at least one compound is glucose.
34. The method of claim 30 , wherein the at least one compound is fructose.
35. The method of claim 30 , wherein the at least one sweetness enhancer is selected from the group consisting of 2-hydroxy-3-methylbenzoic acid; 2-hydroxy-5-chlorobenzoic acid; 2-hydroxy-4-nitrobenzoic acid; 2-hydroxy-4-fluorobenzoic acid and combinations thereof.
36. The method of claim 30 , wherein the at least one sweetness enhancer is selected from the group consisting of (R)—N-(5,7-dimethyl-1,2,3,4-tetrahydronaphthalen-1-yl)-isoxazole-5-carboxamide; (R)-4-methyl-N-(1,2,3,4-tetrahydronaphthalen-1-yl)isoxazole-5-carboxamide; (R)—N-(1,2,3,4-tetrahydronaphthalen-1-yl)isoxazole-5-carboxamide and combinations thereof.
37. The method of claim 30 , wherein the at least one sweetness enhancer is selected from the group consisting of (R)-3-chloro-2-hydroxy-N-(5-methoxy-1,2,3,4-tetrahydronaphthalen-1-yl)benzamide; 2,3,5,6-tetrafluoro-4-methyl-N-(2-methylcyclohexyl)benzamide; 2,6-dimethyl-N-(2-methylcyclohexyl)benzamide; (S)-2,3,5,6-tetrafluoro-4-methyl-N-(3-methylbutan-2-yl)benzamide and combinations thereof.
38. The method of claim 30 , wherein the at least one sweetness enhancer is selected from the group consisting of N-(4-chloro-2,6-difluorophenyl)-4-methylisoindoline-2-carboxamide; N-(2,4-dimethylphenyl)-4-methylisoindoline-2-carboxamide; N-(benzo[d][1,3]dioxol-5-yl)isoindoline-2-carboxamide and combinations thereof.
39. The method of claim 30 , wherein the at least one sweetness enhancer is selected from the group consisting of N-((1H-pyrrol-3-yl methyl)-3-(4-isopropoxyphenyl)thiourea; N-(4-ethoxyphenyl)-3-(furan-2-ylmethyl)thiourea and combinations thereof.
40. The method of claim 30 , wherein the at least one sweetness enhancer is selected from the group consisting of 3-3(hydroxyl-4-methoxyphenethyl)-4,6-hydroxybenzo[d]isoxazole; 1-(2,6-dihydroxyphenyl)-3-(3-hydroxy-4-methoxyphenyl)propan-1-one and combinations thereof.
41. The method of claim 30 , wherein the sweetener composition further comprises at least one sweet taste improving composition selected from the group consisting of carbohydrates, polyols, amino acids and their corresponding salts, sugar acids and their corresponding salts, organic acids, inorganic acids, organic salts, inorganic salts, bitter compounds, flavorants, proteins or protein hydrosylates, surfactants, emulsifyiers, flavonoids, alcohols and combinations thereof.
42. The method of claim 41 , wherein the at least one sweet taste improving composition is a polyol.